Bacon, Vegetable, Cheese Bowl



Remember that veggie hash I made with the zucchini and squash a potato?


Well, I still have some of it leftover, so I decided to add a few more things to it to make those leftovers seem like a completely different meal.

First, some bacon, cut into small pieces and fried.


Next, some gorgeous cherry tomatoes, halved.




And tossed in with the bacon.




When the tomatoes start to burst, toss in the leftover potato, squash zucchini mix and let those warm through.



Top with some chopped scallions and let cook for a minute or so.


Spoon out into a bowl and top with some shredded cheese. I used pepper jack for a kick, but use whatever is on hand.



This makes a great quick and easy lunch or a lazy dinner. Heck, add a fried egg on top and you have a very hearty brunch to take you through a busy day.

Portuguese Baked Eggs



I’m not usually one to complain, but I’m tired, I’m stressed and I’m over this whole wedding planning thing.

One word.


And I don’t know if I ever told you this, but I work with lawyers. And man can they be cranky!

So comfort food is in order. More specifically, super simple, no fuss comfort food is in order.

We were watching The Best Thing I Ever Made and Anne Burrell was on talking about her best brunch dish, Portuguese baked eggs. Peppers. Onions. Garlic. A spicy tomato sauce. Ricotta Cheese. Runny yolks.

Oh man was I all over this.

This recipe is one part Anne Burrell’s, One part Bon Appetit’s and one part mine.

You will need:

  • 2 bell peppers chopped
  • 1/2 a white onion chopped
  • 2 cloves of garlic, diced
  • 1 can of diced tomatoes
  • 1 fresh chopped tomato (you don’t need to but the contrast is nice)
  • 4 eggs
  • ricotta cheese
  • sharp cheddar cheese
  • olive oil
  • salt
  • red pepper flake

Preheat oven to 400. Drizzle olive oil in an oven proof skillet. If you don’t have one, then use a skillet and have a 9×13 baking dish ready to transfer everything into.

Add the peppers, onion and garlic and cook until the peppers are soft.


Add the tomatoes and cook for about ten minutes. Season with salt and pepper flakes.


If your skillet is not oven proof, transfer this mix to the baking dish now. Otherwise proceed in the skillet.

Make four divots in the peppers and fill each divot with a scoop of ricotta cheese. You can add as many as your pan will hold. Figure 2 eggs per person when you serve.


Carefully crack an egg in a small bowl. And then carefully tip the egg into one of the ricotta divots.


Continue until there is an egg in each. And then top each egg with some sharp cheddar cheese.


Bake for 15-18 minutes until the whites are set but the yolks are still runny.


Grab some bread and get ready to mop up all that yolky-tomatoey goodness.

The easiest scones ever. Period

I know.

You saw the word scone and you thought, yea okay, Martha Stewart. I’m really going to make scones.

Well, really.


You are.

Well, I am.

And then you’ll see how easy they are and then you will, too.

You’re thinking, scones? Why on earth will I ever want or need to make those? I can grab one in the morning at Starbucks if I really want one, but when in my life will there be an occasion where me making scones will be necessary or appropriate.

First, making these is cheaper than buying a breakfast pastry on your way to work.

Second, making scones is kind of impressive. I just made these for mother’s day and both my boyfriend’s mom (future mother-in-law ladies, pay attention here) and grandmother  (who is the most amazing home cook) went nuts for these.

Third, when someone asks you what you’re up to and you say making scones, you just sound so domestic. You might not know how to do your laundry without shrinking your blouse or how to get rid of that weird ring around the bathroom sink, but you say you’re making scones and you are a domestic diva in the minds of all of your friends.

And fourth. One word. Brunch. Scones are always appropriate and necessary at brunch.

But what about all that kneading and rolling out the dough? I don’t have the space for that. You promised I could make all this in my tiny kitchen.

Guess what?

No rolling out dough.



This recipe is easy, almost foolproof. And you probably already have everything you need in your kitchen. And if you don’t, then once you buy these ingredients, you’ll have all the baking basics you will need to make many more wonderful sweets.

Preheat oven to 400.

Now I hate measuring and haven’t given you precise measurements until now. But baking is different than cooking. So here’s what you’ll need:

  • 1.5 cups flour
  • 2-3 tablespoons sugar (depends on how sweet you want them)
  • 2.5 teaspoons baking powder
  • .5 teaspoon baking soda
  • pinch of salt
  • 5 tablespoons unsalted butter
  • 2/3 cup reduced fat buttermilk

The buttermilk is the only non basic ingredient. It’s like 2 bucks though. And you can make pancakes with it. And who doesn’t like pancakes.

So those are the ingredients for the basic scone dough.

Mix all the dry ingredients in a bowl.

Now, here is the trick to this recipe. This is the only important step in making these.


The butter needs to be cold. Really cold. Take it out of the fridge right before you are going to add it to the flour mixture. Cube it and toss it into the dry ingredients. The butter being cold will make the scones flaky and will give you these little buttery pockets to bite into.

If you’re fancy, you can pull out your pastry cutter to combine the butter and flour mixture. If you’re lazy, you can use your food processor to blend it all. If you’re like me, you know that your hands are the best tool. I just stick my hands in and start breaking the butter up into the flour. You want to end up with pea-size bits of dough.

Make a well in the center and pour in the buttermilk. Grab a spoon and mix until just combined.

The dough will be tacky and have a thick paste-like thickness.

This is your basic dough.

Now, you can go wild.

I added a handful of dried cranberries because I had them on hand. But raisins, dried apples, dried peaches, chopped hazelnuts, some chocolate chips or even just a sprinkling of cinnamon and sugar will work. If you want, you can bake em off plain and slather em with strawberry jam, piping hot out of the oven so the jam melts into the buttery bites.

Once you have your mix-in mixed into the dough, scoop relatively even-sized blobs of dough onto a cook sheet. I roughly form them into a football shape. These won’t spread much, so you can plop them down fairly close together. I usually get about 8 scones out of this recipe.


I don’t go nuts about them looking perfect or being exactly the same size or shape. They will cook more evenly if they’re about the same size is all.

They take about 15 minutes. I check at the 13 minute mark and turn the pan if I need to.

Your kitchen is going to smell amazing.

These are not going to last long.

Brew a pot of coffee or some tea.

Pick out a witty British novel.

And enjoy.