I don't know about you but I am getting hungry just looking at this bacon topped skillet full of deliciousness! My fascination with bacon and cast iron skillets led me to create this recipe. I wanted to revisit the frittata now that I had a better skillet to work with, so I went back to one of my first blog posts. I stuck to a similar technique, but lowered the cooking temperature, eliminated the milk, and used the potatoes to make a crust at the bottom of the skillet. The result was something that reminded me an awful lot like quiche, with none of the associated guilt involved with a buttery crust. As we have learned, frittatas are very similar to omelettes, however there is no flipping, folding or awkwardly sliding a broken pile of cooked eggs onto your plate and trying to cover it up with extra cheese. (I'm not the only one who does that, right?) In my house, breakfast isn't getting cooked unless it can be done without too much thinking. This is one of those dishes, and you'll want to learn how to make it your own.  Frittatas are an easy dish for brunches, lunches, last minute dinners and any other occasion that leaves you scratching your head figuring out what to cook. Most importantly, they are a perfect vehicle for crispy bacon. Can you really go wrong with that?


Before we jump into this recipe, I have a favor to ask of all my blog readers. You guys helped me to win the Black Weblog Award for Best Food Blog earlier this year and I couldn't have been happier - thank you! Well, I need your support again. The Shorty Awards recognize the best in social media, and I would love to pick up one of these babies in the #Food category! In the past year I've grown my social media presence from a modest #FoodPorn gallery on Facebook to a successful food blog, interactive Twitter experience and blossoming Instagram account (follow me at 'thekitchenista'.) I've also joined the ranks of Pinterest, Tumblr, and most recently got my feet wet in YouTube. Sharing my home recipes, cooking tips and stories with my social media network has been an incredibly rewarding experience. It's truly a blessing to interact with others who love food as much as I do! So many of my friends and followers are eager to learn how to become better home cooks, and I'm honored they've entrusted me to help them get there.

Now let's get into this Frittata, shall we?


Ingredients:
8 eggs
8 oz. bacon
1 sweet potato
1 sweet red onion
1 c. sliced fennel
3 c. chopped kale
4 cloves garlic, peeled & sliced
2 tbsp butter (if needed)
1/4 c. thinly sliced fresh sage leaves
Pinch of nutmeg
Kosher salt, to taste
Black pepper, to taste

Serves: 4
Prep Time: 20 min
Cook Time: 30 min
Equipment Needed: Medium pot, oven-proof skillet. I recommend cast-iron or a heavy-bottomed stainless steel skillet.

Preheat your oven to 400°.  Peel and slice your sweet potato into 1/4" thick disks. You'll need enough to overlap and cover the bottom of your skillet. Place the potato slices in the bottom of a pot and add a tablespoon of water. Sprinkle with a pinch of salt and pepper. Cover and turn the heat to medium low. When the potatoes are fork tender, they're good. It should only take a few minutes or so. Set the potato slices aside on a paper towel to absorb any excess water.

Alternatively, the microwave can be used to steam the sweet potato slices.


Dice the bacon and drop it into a cold skillet. Heat the skillet to medium heat, stirring the bacon occasionally as it cooks. This is always my favorite part. Sizzling bacon is so damn sexy.


When the bacon is just shy of crisp, remove it from the skillet with a slotted spoon, leaving about a tablespoon of the bacon fat behind. Reserve the rest. Transfer the bacon to a paper-towel lined plate to drain.  I'm careful not to overcook my bacon here as it does continue to crisp up later in the oven.

Add the sliced onion, fennel and garlic to the greased skillet.


Saute until the fennel and onion have softened and started to brown.


Add the chopped kale to the skillet, and stir into the onions and fennel. The kale will start to wilt after a couple minutes. I almost called it a day right here and just had sauteed kale, it smelled that good.

Season the mix with a good pinch of salt and pepper. When the kale has softened, transfer everything from the skillet into a dish and set aside.


You'll want to make sure the skillet is adequately greased at this point. Add some additional bacon fat or butter and swirl around the skillet, being sure to coat the sides too.


Arrange the sweet potato slices on the bottom of the skillet, overlapping slightly. Allow to cook for a minute or so, undisturbed, to set.

The bright orange color of cooked sweet potatoes is another thing that makes me swoon. Possibly because I associate it with sweet potato pie. Sweet potato pie thoughts are always happy ones.


Spread the kale, onions and fennel over the sweet potatoes.


Reduce heat to medium low. Lightly beat the eggs in a separate bowl. Add some torn sage leaves, a little freshly grated nutmeg, and a pinch of salt and pepper.


Carefully pour the eggs into the skillet, covering the sweet potatoes and seeping into the kale mixture. Don't stir. Allow the eggs to start to set.


Sprinkle that bacon all over the surface of the frittata.


When the eggs have set around the edges of the skillet, carefully transfer the skillet to the middle rack of your preheated oven.  Bake for 10 minutes or until eggs are set in the middle.


Once cooked, remove the skillet from the oven and allow to cool for a few minutes before serving. Gorgeous right? My son was practically up underneath my armpit waiting for a slice at this point.


You can serve the frittata straight from the skillet, just be sure to use plastic utensils that won't scratch. You can also slide the whole thing out onto a big enough serving plate.

See how those sweet potatoes form a crust at the bottom? The very bottom crisps up but the rest of the potato remains creamy. It actually tricked my tongue into believing there was melted cheese in there believe it or not!


That's it folks. Easy breezy. If you happen to have any leftovers, refrigerate them. This was great cold and at room temperature!

I think most of us are feeling a little post-holiday guilt this time of year so let's get back to some guilt-free dishes!  This post was inspired by the #SexyShred trend that is spreading on Twitter courtesy of blogger @FeministaJones, who is motivating others to live a healthier lifestyle by way of exercise and clean eating.  Those who joined #SexyShred received a few exclusive recipes of mine that I was happy to share in support of such a positive movement. For my Kitchenista Diaries readers, I wanted to share another healthy dish that won't leave you feeling heavy or stuffed, but will fill you up. One of my friends emailed me a few recipes for quinoa awhile back so I've been meaning to try it out. I was surprised at the nutritional value these little seeds pack, and that they are technically not a whole grain as I'd always thought. Quinoa (pronounced "keen-wah") is gluten-free and one of the few plant-based foods known as a "complete protein," ideal for anybody on a low-carb diet as well as vegetarians and vegans needing to maximize their protein intake. You cook quinoa in a way that's similar to rice, but less simmering time. Many of the recipes I've seen reminded me of the way couscous is prepared, so I figured it wouldn't be difficult to come up with something easy and tasty the first time around. I was wrong! First round, I made some chickpea & quinoa veggie burgers, which would have been great had the quinoa not had a slightly bitter after taste. I went back to the drawing board after finding a helpful article about making fluffy quinoa on theKitchn, which is quickly becoming one of my favorite sites for cooking tips. Immediately I realized my fateful error was not rinsing the quinoa long enough. When you make quinoa, I can't stress the importance enough of not skipping that step (it also can't hurt to soak your quinoa if you have the time, although some say this isn't a necessary step.)


On its own, the Mexican Quinoa Salad is vegetarian, vegan and gluten-free. I served it for a light dinner with spiced grilled shrimp, mostly for gratuitous use of my new toy, the Le Creuset Cassis Square Grill Pan, which I can recommend with as much enthusiasm as I did the 10" cast iron skillet featured in my last post. I have finally graduated beyond the George Foreman grill, ladies and gentleman! If you live in an apartment or otherwise don't have access to an outdoor grill, a cast-iron grill pan would be a seriously worthy upgrade in your kitchen. Much like a cast-iron skillet, it retains heat incredibly well. This means unlike most indoor electric grills, this grill pan actually gets hot and stays hot throughout the cooking process. Because of that, your food gets cooked properly, enabling you to get the flavor and grill marks reminiscent of outdoor cooking. Our George Foreman grill will probably still get some use around here, but that will be relegated to kid-friendly meals like the grilled sandwiches my son likes to create. For true indoor grilling, a cast-iron grill pan is the way to go.



Don't fret though. For this recipe, a cast-iron skillet or other heavy bottomed skillet is going to give you great results for seared shrimp, as an alternative to grilling. Because at the end of the day, we're here to make good food. If you see a recipe that you like, but you don't have the right equipment, figure out how you can adjust it to what you do have. Can you season the ingredients per the recipe, but cook it in a different way? Sure, in this case we can. Learn to adapt. You'll find a wider range of recipes out there at your disposal if you learn to tweak them for what you have in your own kitchen. So anyway, you've gotta try this shrimp. I mean just look at them...now imagine the scent of fragrant Mexican spices mingling with the subtle smoke of the skillet and sizzling coconut oil. You're going to want to try this one.


Ingredients:
1 c. dry organic quinoa, rinsed and drained*
1 onion, diced
2 garlic cloves, minced
1 1/2 c. veg broth
1 T. coconut oil
1/2 tsp kosher salt
1 can organic black beans, rinsed & drained (or 1 1/2 c. soaked & cooked black beans)
1 c. diced bell peppers, various colors
1 - 2 jalapenos, seeded & diced (for a spicier salad, just thinly slice the jalapenos)
1/2 c. finely chopped cilantro

For the vinaigrette:
4 tbsp coconut oil
Juice & zest of 1 large lime
1 tbsp seasoned rice wine vinegar**
2 garlic cloves, minced
1 tsp cumin
1/4 tsp cayenne
kosher salt, to taste
black pepper, to taste Add quinoa and kosher salt, stirring constantly until lightly toasted, 3-4 min. Add vegetable broth, bring to boil then cover loosely to allow steam to escape. Reduce heat to low and simmer for 10-12 min until liquid is fully absorbed. Remove from heat and allow to rest for 5 min, covered. Since the salad can be eaten warm or cold, you can do the shrimp before or after - if you want hot grilled shrimp, save that for the last thing you do as it only takes a few minutes to cook shrimp. As you heat up your grill pan, toss the peeled shrimp with the coconut oil, spices, and a good pinch or two of kosher salt.

Happy New Year! I would like to start off by saying that I have six half-finished recipe posts. Six. I'm quite sure that's a sign of some sort of attention-deficit disorder or commitment phobia. Whatever the case may be, I've been on a serious cooking spree in the last week or so, but I get so excited about the next dish that I haven't stopped to blog the ones I've finished! I'm writing this post shortly after midnight after spending most of Saturday evening prepping for tomorrow's dinner - yes, I realize I am young and should be out having fun, but when I get that fire lit under me there's nothing stopping it. There are two things that inspired me to make cornbread, along with many other dishes recently, so this recipe is a great segue into a slew of upcoming related posts. Bacon and cast-iron skillets have damn near changed my life in a matter of a few weeks. First, about this skillet I received for Christmas from my sister, who has incredible gift-giving skills. LeCreuset Enameled Cast-Iron Skillet. You need this in your life. I rarely do product placements here, but when I say this will change the way you cook, I'm serious. I was lucky enough to receive another cast-iron skillet as a gift from my mom (Emeril's cookware), and will write about that one when I try it out! But for now, let's talk about the amazing things LeCreuset has done for my cooking.


I didn't grow up with anybody who cooked on a cast-iron skillet in our house, and we ate well-prepared food, so it just never occurred to me that they were that serious. Wrong. I don't know if it's the placebo effect or what, but there is definitely some magic going on here and it's really inspiring me to step up my cooking game. From perfectly seared fish, to crispy bacon, to quick apple crisps and tender cornbread...we're talking expertly prepared foods at home, done so much more easily than I could in the cheap budget-friendly skillets I was using before. First of all, this skillet is gorgeous and was ready to go when I opened the box...I was skeptical about this after always hearing that cast-iron skillets needed to be seasoned first. To my understanding, this isn't necessary because LeCreuset's skillets are porcelain enameled (definitely a plus when it comes to cleaning as very little food sticks to it.) The skillet conducts heat like no other, and evenly at that. It takes a little longer to heat up than I'm used to, but I only had to turn my electric stove up to medium at most to get a hot, sizzling skillet that's ready for searing. That's really important, because the hardest thing I've experienced using other pans is figuring out how to control my heat for proper browning and searing. The LeCreuset skillet is oven-safe at high temperatures, heavy so it doesn't warp under high heat, and also stays hot long after turning down the heat or removing from the oven, so it'll be nice to use this to take food straight to the dinner table. I'm learning that there are some health benefits to cast-iron as well, like iron absorption. Now, I'm not saying go and throw out everything in your kitchen cabinets. Those non-stick skillets and stainless steel pans are great for everyday cooking, quick sautes and reheating. But when you really need to get down and dirty, the right tools matter. I'm learning this lesson over and over again as I continue to cook more and hone my skills. It is absolutely worth investing in a good skillet or two. I'm so grateful for receiving these as gifts (I have both the skillet and the grill-pan) and definitely plan to start saving up to add to my collection...I've got my eyes on those French Oven Pots next!



On to the second part of my inspiration tonight: bacon. It's actually quite amazing that I stayed away from pork for so long, considering how ridiculously amazing I will now concede that bacon is. I have been chalking it up to a cheap culinary trick at best, a gateway food to clogged arteries at worst...but I stand today, corrected. I started dabbling in pork prior to the holidays - nothing major, a few pork chops here, some Linguica there. But right before Thanksgiving, when my super health-conscious uncle pulled out a tub of bacon grease from his fridge (his choice of fat for the Paleo diet), I knew I had to reconsider my stance. Let's be real, shall we? I don't need to be a board certified doctor to posture that eating half a pound of bacon every day is likely terrible for your health. That said, a serving or two over the course of a week as part of a balanced diet isn't going to kill you, and some would debate that it's actually a better fat and protein than a lot of others out there. But we're not here to get into the science behind that, not at this hour anyway. Just like with desserts, I would rather have the "real thing" in moderation than pretend to enjoy a watered down version. So don't suggest that I try turkey bacon, or give me a lecture about becoming what you eat. I've been cooking with delicious, crispy bacon, and loving every greasy minute of it. So in preparation for a killer Sunday Dinner (more on that tomorrow), we're about to get into this Jalapeño-Bacon cornbread recipe and enjoy a small slice...or two.

2-3 jalapeño peppers, seeded & diced
2 cloves garlic, minced

Servings: 8
Prep Time: 5 min
Cook Time: 40 min
Equipment Needed: Heavy oven-safe 10" skillet, preferably cast-iron.  Note: To do this recipe without a skillet, simply transfer batter to a greased cake pan and bake accordingly.

Preheat oven to 400°. In a large bowl, combine the cornmeal, flour, baking powder and salt.  I used part cake flour here to impart a lighter texture. I'm sure using a full cup of all-purpose flour would work fine - please let me know if you try it that way.


Dice up the bacon into 1/2" pieces and place in a cold skillet. Yes, cold. You want the bacon to slowly crisp up as the skillet heats, and adding it to a hot skillet will only increase the chances of it burning first. Set your stove top to medium and cook the bacon, stirring occasionally to prevent sticking. When bacon has browned and edges are crisp, remove from skillet and transfer to a plate lined with paper towels to absorb grease. Leave the bacon fat in the skillet.


Add the diced onions and jalapeños to the skillet and saute for a few minutes until onions are translucent. Add the garlic, and cook a minute or so longer. Remove the sauteed veggies from the skillet and set aside. I used a mix of green jalapeños and a red chili, which had a little more heat. If you really want to maximize the heat from your peppers, don't cook them. Instead, add the raw diced peppers to your batter later on.


Add the beaten eggs, cream, melted butter, honey and sauteed veggies to your bowl, mixing just until the batter forms and dry ingredients are incorporated. Just like with pancakes, you don't want to overwork the batter.


At this point you still want the skillet to be hot. If you don't have enough fat left to sufficiently grease the bottom and sides of the skillet, add a pat or two of butter. Swirl it around the pan to coat it well.  Carefully pour the cornbread batter into the skillet.


Now sprinkle that crumbled bacon all over the cornbread batter. I also added some thinly sliced jalapeños and chili peppers for garnish, and it's a good way to let your dinner guests know what they're about to taste.


Transfer the skillet to the middle rack of your oven and bake approximately 30 minutes, or until the top of the cornbread is a deep golden brown and a knife inserted in the middle comes out clean.  If desired, melt a little butter over the top. Serve warm or at room temperature.

By the way, if you serve food out of your good skillets, be sure to use plastic or wooden utensils so as not to scratch the bottom of the skillet. Technically I was cooking this the night before dinner, but I just couldn't wait to try a piece of this. Moist, sweet cornbread with spicy jalapeños and smoky crisp bacon. Delicious, fast and easy to make, and it's going to go great with the ribs and greens I'm cooking up for Sunday Dinner!