Fiesta Time – Brunch Edition

Happy Quatro De Mayo!  This is the day to gather up all of your tasty recipes because tomorrow is Cinco de Mayo. Get started early with a brunch party!  I have collected and included a few of my favorite gluten-free mexican brunch recipes for a recipe roundup.

Make Ahead Mexican Breakfast Casserole


Black Bean and Chard Breakfast Tacos


Huevos Rancheros with Black Beans


And for those egg haters, this Mexican Chicken and Lime Soup is a perfect.


Or what about Carnitas??? seriously, this is always a winner plus you can cook it all day in the crock pot!


And how can you not have a salsa bar???  The Rhubarb Salsa is amazing and the Basic Salsa is one of my favorites.



Poached Eggs on Broiled Portobello Mushrooms


Let’s get fancy….but not toooooo fancy.

This recipe is adapted from Sophie Dahl’s cookbook “Voluptous Delights”, a beautiful cookbook that features sexy, delicious, and seasonal food! This cookbook makes easy food look sophisticated and sexy.

She uses Portobello mushroom caps in place of english muffins in a lighter version of an Eggs Benedict.  Portobello mushroom caps are huge and meaty and a great way to rock your breakfast world.  This breakfast makes you feel like you are at a top class brunch spot.

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But what really takes the breakfast to the next level is the perfect poached egg!  Check out the tutorial here

This breakfast is fancy enough to serve to a group for brunch. It is also easy enough to make for just yourself on a lazy weekend when you would rather just sit around in wool socks drinking coffee, filling out the crossword puzzle, staring at the dust on your shelves that just does not go away by itself…uuugh…, wondering when your taxes will just do themselves, dreaming about cabins that you want to build when you win the lottery, watching reruns of HGTV and wishing that maybe someone will come “crash” your home, and helping yourself to another mimosa because hey you need your fruit serving for the day!


Poached Eggs on Broiled Portobello Mushrooms (Gluten Free, Grain Free, Dairy Free, Paleo) (adapted from Sophie Dahl)

Serves 2


  • 2 Portobello mushroom caps, stems and gills removed
  • 2 eggs
  • 2 to 4 cups of fresh spinach, cleaned
  • olive oil
  • salt and pepper
  • 1/2 teaspoon fresh thyme


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Place cleaned Portobello caps stem side up on the parchment paper. Drizzle with 1 teaspoon of olive oil each and sprinkle with salt and pepper. Bake for 10 to 15 minutes. 
  2. While Portobello caps are roasting, poach eggs as shown here or cook as desired.
  3. Add about 1 teaspoon of olive oil to small skillet placed over medium heat. Sauté spinach until slightly wilted, about 3 minutes. Remove skillet from heat.
  4. Remove mushroom caps from oven when done. Place one mushroom cap on each plate. Divide wilted spinach between the two mushroom caps. Top with the poached egg. Season with salt, pepper, and fresh thyme.

Almond Flour Biscuits (Grain Free, Gluten Free, Paleo)

In most diners in small Oklahoma towns, B&G…that is biscuits and gravy…is a standard side that comes with your breakfast. You typically can get two eggs, bacon, toast, pancakes aaaaand B&G for under $7. Oh I forgot hash browns…you always get hash browns.  Oh and you will get a stretcher to roll yourself onto and go into a food coma.

But ooooh that B&G. I dream about it. Even though it is presented as a mere “garnish” to that HUUUGE breakfast, it so amazing. The gravy is so thick. The biscuits are so light, so fluffy, so buttery.   Sure it packs a huuuge caloric and carbalicious load on the badunkadunk. But let’s not ruin my B&G dreams.


After realizing that I had a gluten intolerance, I thought I would never have a soft, flaky, buttery, amazing, warm biscuit again. I have tried making grain free biscuits using coconut flour, but I was less than impressed. Tropical flavored biscuits are a far cry from flaky biscuit heaven.

But I couldn’t give up. I found this basic almond flour biscuit recipe on Elana’s Pantry.  Victory!!!! These almond flour biscuits are much closer to my beloved southern biscuits…flaky and buttery.   I made the basic biscuit recipe and also adapted a batch by adding cinnamon and raisins. Mmmmmm.



Don’t expect these to taste like real buttermilk biscuits, people…once you give up gluten…those suckers are gone. But these grain free biscuits are the closest I have tasted.  I just have to remember that by giving up gluten, I have gained so much in the way of health, tummy comfort, and hormone balance! So with that in mind, these come in really close to the read deal in taste. Plus they stand head and shoulders over the “real deal” when it comes to health, protein power, and the fact that they don’t pack on the poundage on the budunkadunk.

Now I just need to tackle a gluten-free gravy….I’m not so sure that is going to be possible. But challenge accepted!


Almond Flour Biscuits (adapted from Elana’s Pantry)

Makes 8

Basic Ingredients

  • 2 1/2 cups almond flour (I use Honeyville)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter or ghee (or coconut oil)
  • 2 Tablespoons honey
  • 2 eggs (at room temperature)

Cinnamon-Raisin Biscuits Add-ins:

  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees F. Place parchment paper (or silpat mat) on a baking sheet and set aside.
  2. Combine all the dry ingredients (almond flour, baking soda, salt, and optional cinnamon) and blend well with a fork. In a separate bowl, whisk together all the wet ingredients (honey, butter, eggs) and combine with the dry ingredients. Mix until a dough forms. (If making cinnamon raisin biscuits, stir in raisins now).
  3. For easier handling, roll the dough into a ball and place it in the freezer for about 10 minutes.
  4. Take the dough out and form biscuits with your hands using a 1/4-cup scoop, rolling into a ball and flattening to about 1 inch thickness. Or place the dough between two pieces of parchment paper and roll it to a thickness of about 1 inch and cut the biscuits with a cookie cutter.
  5. Place the biscuits on the prepared parchment paper on the baking sheet.  Bake at 350 F for about 12-15 minutes, or until they’re browned on the outside and a toothpick stuck into the center of the biscuit comes out clean.

Dijon Ham Steaks with Apples

Snow snow snow snow!!!! Winter is not giving up in Kansas City with predictions of 10 to 15 inches of snow and zero visibility. Plus, we are not just getting metric boat loads of snow, but….(cue deep booming echoing voice) THUNDER SNOW.  It sounds more like an X Men character or superhero name or maybe they should add this as the next movie in the Mad Max movie serious….Return of Thunder Snow….anyone? come on!

Ham steak


It’s really strange to see the light snow falling and hear booming thunder outside.  They have canceled and closed everything around here including schools, work, gyms, ceremonies. The grocery stores have been like war zones the last few days with people stocking up for Snowmeggedon.  So now there is nothing left to do but hunker down, cook up a hearty breakfast, put a fire in the fireplace, add a roast in the oven to cook low and slow, and cuddle with my favorite boys…Guinness and Kiley.


Even if you aren’t getting (booming voice) THUNDER SNOOOOOW…. you can still make a heart-warming breakfast that deserves being stranded in a snowy mountain cabin with a warm fire in the fireplace.  My local Community Supported Agriculture (CSA) meat supplier provides us with 12 to 16 oz bone-in ham steaks.  We like to brown these in a cast iron skillet for breakfast.  In the summer, I like to cook these steaks on the grill.  When cooking indoors in a skillet, I cut the ham steak into four equal portions to cook evenly and quicker.  A simple Dijon sauce and butter-sauted apples pair well with the ham. This is even good as a quick dinner.


Dijon Ham Steaks with Apples (Adapted from Gourmet, 1999)

Serves 4


  • 12 to 16 oz uncooked ham steak (1/4-inch thick), trimmed of fat and cut into 4 portions
  • 1 Tablespoon whole grain mustard
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons butter
  • 2 small apples (or 1 large), cored and sliced in 1/4-inch slices


  1. Preheat oven to 250°F.
  2. In a small bowl, mix whole grain mustard and Dijon mustard. Spread mustard mixture on top of ham steak.
  3. Heat 1 tablespoon butter in a skillet over moderately high heat. Add ham steaks to skillet and sauté until browned (about 5 to 6 minutes). If your ham steak is thicker than 1/4-inch, cook a little longer. Transfer browned ham to a heat-proof dish, loosely covered with foil, and place in preheated oven to keep warm while apples cook.
  4. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, about 4 minutes total. Remove ham from oven. Top each piece of ham with apple slices. Serve with fried eggs for a fabulous fancy country breakfast.

Mushroom, Spinach, and Sausage Crustless Quiche (Gluten Free and Dairy Free)

Want to have brunch with me this morning?

Please? I’ve made a delicious Quiche.  It’s crustless, but I promise you won’t miss the crust.

Go on…pull up a chair…keep your pjs on…I made an extra pot of coffee.  I even have a fire in the fireplace. It’s cozy. No need to put pants on. You are my guest!



It’s biting cold outside, but in the kitchen it smells of coffee, bacon, and love. Quiche love.  Warm and creamy and hearty and filling Quiche that is baking just for you.  No no no…it was no trouble at all. Whipped it up quick and threw it in the oven. Here…need more coffee? Let’s talk.


I’m sorry that things have been so tough lately.  Life is crazy and terrible sometimes. But just for this morning, let’s not think of those things. Let’s dream. Let’s remember the great times and the blessings that we have. Let’s remember our small victories.

Need some more coffee? Cream? Sugar?

I missed you.  I’m so glad that you came over.

Need another slice of bacon? Seriously…I made extra. Next time I’ll make us a mimosa.

We should do this more often.


Mushroom, Spinach, and Sausage Crustless Quiche (Gluten Free and Dairy Free)

Serves 4 to 6


  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 8 eggs
  • 1/3 cup coconut milk (low fat or full fat)
  • 2 Tablespoon butter, bacon grease, or olive oil
  • 10 oz baby bella mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 1 spicy italian chicken sausage, diced
  • 1 package of fresh spinach (or kale) (3 to 4 cups)


  1. Preheat oven to 375 F. Butter a 9-inch pie pan or cake pan and set aside.
  2. In a medium bowl, whisk eggs, salt, pepper, and coconut milk. Set aside.
  3. In a heavy skillet, heat butter over medium heat. Add mushrooms and thyme in a single layer and sauté until browned. Don’t crowd them. Toss in sausage and brown (about 2 minutes) stirring often. Add spinach on top of cooked mushrooms and sausage. Stir and cook until spinach is slightly wilted, about 1 to 2 minutes. Remove skillet from heat. Add a pinch of salt and pepper to taste.
  4. Spoon and spread the mushroom, sausage, and spinach evenly into the prepared pie pan. Top this with the egg mixture.
  5. Bake for 35 to 40 minutes, or until slightly golden brown on edges, puffed, and set in the middle. Serve warm or at room temperature.  Leftovers are great reheated for breakfast or lunch.

Crustless Quiche (Gluten Free and Dairy Free)


Christmas morning we always eat QUICHE! THE great Christmas Quiche!  It’s a tradition.

We brew coffee, throw the great Christmas quiche in the oven, and unwrap presents. The quiche bakes and fills the house with wonderful smells.  Unfortunately, I can’t have the tasty pastry crust since I have a gluten sensitivity.  So…..we are going crustless.


I found a few recipes for almond flour based crusts, which I have tried and love. But going crustless is uber eeeeazy peeeeazy and allows me to focus on what really matters…enjoying my family unwrapping presents!

You can throw this quiche together in the morning, or you can put it together the night before.  There are so many variations of this….add meat, add mushrooms, add other veggies that you have on hand.  The original recipe is adapted from my newest cookbook that my husband gave me, Practical Paleo.

Before we go any further, I have to tell you that I LOVE this cookbook.

If you are still trying to figure out what to get someone, this is an awesome gift for a anyone wanting to learn to cook with whole foods. The author, Diane Sanfilippo, also blogs at balanced bites. She gives a wonderful detailed approach on how to heal and treat certain allergies, digestive health, blood-sugar regulation, thyroid health, cancer recovery, auto immune disorders, migraines, hormone imbalances, etc. Her recipes are delicious, inspiring, and wholesome.


This crustless quiche originally had zucchini and carrots. I used chopped spinach instead of zucchini. For Christmas, instead of throwing in raw spinach, I will saute the spinach with mushrooms and peppers before adding it eggs. Then I will throw it in the oven, grab a huge cup of coffee, and watch everyone unwrap their presents.

Crustless Quiche (Gluten Free and Dairy Free)

(adapted from Practical Paleo)

Serves 6 to 8


  • 12 eggs, beaten
  • 2 cups of spinach, chopped
  • 1 medium carrot, shredded
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground sage (optional)


  1. Preheat oven to 375F. Grease a 9X13 baking dish with either butter, coconut oil, or nonstick spray.  Set aside.
  2. Mix everything together in a large bowl. Pour into the prepared baking dish.  For the swirled effect, stir the mixture with a spoon or fork before baking.
  3. Bake for approximately 45 minutes or until a knife inserted in the middle comes out clean.

Carrot, Walnut, Cranberry Bread with Almond Flour

I’m a morning person. At least, I thought I was a morning person until I met my husband.  He is the HAPPIEST morning person I have ever known. But here is the problem. His über happy morning disposition turns me into the most grump-a-licious person.  It’s weird.

Grey clouds swirl my head and lightning bolts shoot out of my red beady eyes as soon as he starts skipping around.  It’s like I have to balance out his extremely excited attitude by acting like someone took a poop in my Cheerios. If we both were happy at once, the house would implode! right?

Don’t get me wrong, I’m so glad that he isn’t crabby or grumpy…like me.  But, in the mornings, there are a couple of “rules” that I tend to follow. Rules that, well…my husband does not.  I consider these rules to be universal, but after marrying a man who is anything but rigid, pragmatic, or regimented…. I realize that my rules only apply to me….a very rigid, pragmatic, and regimented person. 

For example…

Alissa Morning Rules – The first thing that must occur is the brewing of a large pot of coffee. No speaking above a certain decibel in the morning.  I like to open the windows and see the fresh light stream through the house.

Kiley Antirules – Anything goes. Sing as loud as possible in as many octaves as possible. If you don’t know the words, make them up.  There are no songs off-limits.  Drum beats on hard surfaces (including your wife’s butt) are encouraged.  Turn TV on immediately, play music on phone, watch videos on iPad…..all at the same time.

I love and adore this man…but honestly, must he sing the Gummy Bears theme song at 6:30 am? Seriously. I didn’t even know they had a theme song. And maybe they don’t and he just was singing this ridiculously happy song. Must he sing the ENTIRE R Kelly “Trapped in the Closet” montage!?

But that is just it…he is happy.

So happy.

He hasn’t even drank coffee and he’s bouncing around like a pinball. And then I think…why is this man married to me? Why is he constantly happy to wake up next to the grouchiest person that THINKS she is a morning person but will break your finger in three places if you dare touch her before coffee and food are in her hands.

And that’s when I realize that I’m grateful for things that just don’t make sense sometimes. I’m grateful that this bouncy jukebox-singing man continues to wake up every morning and think that he hit the jack pot…with me. HA.  I know that if that jukebox ever went silent, my world would be a very boring and sad place. It would be like having banana bread every morning.

I mean, I like banana bread…just like I love silence in the mornings sometimes, but when you’ve had Carrot, Walnut, Cranberry Bread…whoa buddy…it’s a new ball game. Breakfast is exciting again. This breakfast bread is carrot cake reincarnated in a breakfast. So make a batch, freeze part of it for quick breakfasts, and you will find yourself singing your own morning show tunes. Just be sure to warn your family!

Carrot, Walnut, Cranberry Bread with Almond Flour (Grain Free, Gluten Free, Dairy Free, Refined Sugar Free, Paleo-Friendly)

(adapted from Anja’s Food 4 Thought)

Makes 2 loaves or 24 muffins 


  • 1 1/2 cup almond flour (I use Honeyville)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons coconut oil
  • 4 bananas, mashed (1 cup)
  • 2 tablespoons honey or maple syrup
  • 4 medium carrots, shredded
  • 1/2 cup unsweetened coconut
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped


  1. Preheat oven to 350F. Spray muffin tins or loaf tins with nonstick spray.
  2. Mix dry ingredients (almond flour, baking powder, salt, and cinnamon) in a medium bowl. In a separate bowl, mix wet ingredients (eggs, vanilla, coconut oil, mashed bananas, and honey). Add wet ingredients to dry and mix until combined. Stir in carrots, coconut, cranberries, and walnuts.
  3. Pour batter into prepared loaf tins or muffin tins. Bake at 350F for 40 to 50 minutes if baking loaves. For muffins, bake at 350F for 25 to 35 minutes or until a cake tester comes out clean. Allow to cool for 5 to 10 minutes before removing from tins. Place muffins/loaves on cooling rack.  Muffins keep best in the refrigerator. I freeze a batch to reheat for quick breakfasts.

German-Style Cinnamon Apple Walnut Pancake (Gluten Free)

It is official… I AM DONE!  I took my Professional Engineering (P.E.) exam yesterday and I feel GREAT.  I was so worried that after I finished that 8-hour monster exam, that I would feel drained and crappy and not want to be around anyone….but instead I walked out of that room like Mary Poppins and a bird singing on my shoulder. I was on a high…and still am. Who knows if I passed, but it feels good for it to be over.

I feel like I have new-found freedom. A new life. What should I do with ALL this time…. build a pantry? Finish painting the hallway that I started painting a year ago? Finish painting the back bedroom that I started a year ago?  Clean? no……

Instead, I shall make apple pancakes. And applesauce and apple pie and apple butter. And well, a lot of apple things, because I went apple picking last weekend.  Like nearly everyone that goes apple picking, we got quite zealous and brought home bushels and bushels and bushels of apples. I’ll be handing out loads of apple-themed goods for christmas. Act surprised! Heck…I might just hand you an apple. 🙂 Cheers.

Although I have a big crush on Mr Pumpkin, my true love is the humble Apple.  There are so many varieties.  A variety for all of my moods and emotions…tart or crisp or sweet or complicated. And who can resist that amazing aroma of baked cinnamon apples!? If you can resist it, your sick…weird…you need help.

So, with my loads of free time, I present an aroma therapy, gluten and grain free version of a german-style pancake that is made with coconut flour and loaded with cinnamon apples and walnuts.  It is made in one large oven proof skillet and would be perfect for crowds and the upcoming holidays.  The bottom of the “pancake” is layers of thinly sliced cinnamon spiced apples that bake in the oven while you prepare the batter. After the batter is whipped up, remove the baked apples from the oven, pour the prepared batter on top, sprinkle with nuts, place back into the oven, and let the holiday spirit and aroma fill your house. No fuss. Sit back. Sip that coffee. Then you can pull out a piping hot pancake that everyone gets to enjoy… the same time.

Oh…and don’t forget the real maple syrup, people. No Log Cabin! I mean it.  The pancake itself is not that sweet. It has natural sweetness from the apples, but it provides ample opportunity to manually sweeten your pancake slice with the goodness of fresh maple syrup and a dollop of coconut butter. Mmmm.

Note: This pancake is made with coconut flour. Coconut flour can not be substituted one for one with other flours. Because it does not contain gluten, it is dense and requires a poop ton of eggs to lighten and fluff up the recipe. Coconut flour can be found in most health food stores, online, and the health food section of most grocers.  It’s very healthy and packed with nutrients and fiber. It does not impart an overwhelming flavor of coconut to the pancake. It is the perfect balance of nuttiness. Don’t be scared….try something new!

German-Style Cinnamon Apple Walnut Pancake (adapted from the Foodie and The Family)

Serves 8


  • 2 medium apples, sliced thin with skins on (I used fresh picked Fuji)
  • 1 + 1/8 teaspoon ground cinnamon
  • 1/2 + 1/8 teaspoon ground nutmeg
  • 3 tablespoons coconut oil, melted and divided (or unsalted butter)
  • 4 tablespoons coconut palm sugar (or honey, maple syrup), divided
  • 6 eggs, beaten
  • 3/4 cup milk (or almond milk, coconut milk)
  • 2 teaspoons gluten-free vanilla
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/4 cup walnut pieces
  • 1/4 cup unsweetened shredded coconut (optional)


  1. Preheat the oven to 375 F. Place 10-inch cast iron skillet in oven to preheat the skillet.
  2. Core apples, but keep skins on. Slice the apples thinly with a mandolin slicer at about 1/8-inch thick. To the apples, add coconut palm sugar (or honey or maple syrup), 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Toss to coat with sugar and spices.
  3. Remove the preheated skillet from oven. Add 1 tablespoon of coconut oil  or butter to the skillet and allow to melt. Toss sliced apples into the skillet and stir to coat the apples with melted coconut oil. Spread the apples evenly along the bottom of the skillet. Place the skillet with the apples back into the preheated oven to bake while you prepare the batter (about 10 minutes).
  4. In a large bowl, whisk eggs, milk, melted coconut oil (or butter), vanilla, and coconut sugar. In a separate medium bowl, add coconut flour, 1/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, salt, and baking soda. Add dry ingredients to wet ingredients. Mix well to combine or until there are no lumps.
  5. Remove skillet with baked apples from oven. Stir apples and redistribute evenly along the bottom of the skillet. Pour batter mixture evenly over the prepared baked apples. Sprinkle with walnuts and unsweetened coconut.
  6. Place the skillet back into the oven. Bake for 25 to 30 minutes at 375 F, or until top is golden brown.
  7. Remove skillet from oven. Serve with fresh maple syrup and homemade coconut butter!

Nutty Coconut Date Balls

I love snacks. I would much rather eat several small meals than huge ones. Maybe because I loooove food and the thought of eating different types of food all day is quite a treat to me.

Also, being a runner, I get hunger pains and need a quick fix!  Eating my arm ain’t pretty, folks. You don’t want to see me get HANGRY.

This is basically my version of the coconut Lara bar.  These little balls are all over the food blogosphere, but I had never had a chance to make them until now.  For Food Matters Project Monday, Cheese Please chose Cheese-Nut Balls from Mark Bittman’s Food Matters Cookbook.  My hubby is dairy free, so I swapped out the cheese for dates and made individual snack bites.  These Nutty Coconut Date Balls are perfect little energy snack bites. The dates taste like caramel goodness with smacks of coconut.  Feel free to roll them into balls or press them into a sheet pan and cut them like bars. They make great travel food!

Coconut Pecan Date Balls


  • 1 cup dates, pitted
  • 3/4 cup chopped nuts (such as raw unsalted walnuts, pecans, macadamia nuts, almonds and/or cashews)
  • 1/2 cup shredded unsweetened coconut
  • 1/8 tsp sea salt
  • 1/8 tsp ground cinnamon


  1. Add the dates one at a time through the feed tube of the food processor while it is running. The dates will turn into a date paste.
  2. Add the nuts. Process until the consistency appears like cake crumbs, but it will easily stick together when you press the mixture between your fingers.
  3. Add salt and coconut. Pulse until mixed.
  4. You can either make these into bars or balls. If making into balls, simply remove the blade from the food processor and take one tablespoon at a time of the mixture and roll it between your palms until a ball forms.  To make bars (like larabars), put the mixture into a shallow baking pan and press the mixture into it. Seal and store in an airtight container in the fridge until you are ready to serve it.   These will last up to 2 weeks in the fridge or longer in the freezer.

Green Chile and Bacon Frittata

My posts have been a bit brief lately because I am getting closer and closer to taking my Professional Engineering (P.E.) exam.  ONE MONTH!!!  October 26th can’t come quick enough. I am stressing and wish I had more time to prepare, but I just want to get this thing over with.  I’ve locked myself in my “Ladies’ Parlor” for way too long.

What is the Ladies’ Parlor, you ask?

Well, men get their “Man Caves”… so I have taken over my spare bedroom  upstairs and turned it into the Ladies’ Parlor.  My “Ladies’ Parlor” is awesome and fun and has chairs and proper lady drinks and tea cakes and sandwiches and long gloves and long cigarrettes and NO BOYS ALLOWED

Actually, I lie. It is none of those things…YET. 

At this point, it is a study dungeon. Ugh.  It has a sad table and a sad lamp and a sad chair.  But after October 26th…it will DEFINITELY have a cocktail bar. Hell…why don’t I have one of those now? That would most definitely help me through those long nights. 

You know what else gets me through these long days….a solid breakfast. I have to have eggs in the morning. I looooove eggs. What’s better than eggs? Eggs + Bacon.  And the only thing better than that combo, is Eggs + Bacon + Fresh Roasted Green Chiles. I’m serious, folks. Do it.

If you are from the midwest, this time of year is when you look forward to fresh roasted hatch green chiles!  I always stock up and throw several bags in the freezer to enjoy through the winter. Get them while the gettin is goooood.

I threw in some fresh roasted hatch green chiles into a frittata and it was majical. Put them on anything…burgers, eggs, sandwiches, burritos, quesadillas, stew! Ladies’ Parlor Approved!

Green Chile and Bacon Frittata

Serves 4


  • 8 eggs
  • 2 roasted hatch mild green chiles (deseeded, skin removed, and chopped)
  • 1 tomato, diced
  • 1/4 cup canadian bacon or 4 slices of bacon (cooked and chopped into pieces)
  • Optional toppings: avocado, fresh salsa, cilantro


  1. Preheat oven to 400 F. Butter or spray a nonstick skillet (or cast iron skillet). Set aside.
  2. In a medium bowl, whisk eggs and sprinkle with a pinch of salt and pepper.
  3. In the prepared skillet, scatter the green chiles, tomatoes, and cooked bacon evenly on the bottom.  Pour the egg mixture on top. Place in the oven for 15 to 20 minutes. (Note, I have an oooold oven, so keep an eye on this, my times may be off a bit because my oven is a beast). Remove when set.