Bacon, Veggie, and Goat Cheese Frittata


Mondays can quickly get away from me around here! The morning goes by fast. Then it’s time for Bowie to come home from school. Then it’s off to help do distribution for our organic coop.  If I’m lucky, I get home in time to make dinner before Dave gets home. If I’m not lucky, or planned poorly, we don’t eat til 8. Such is the sacrifice for produce.

Tonight, we got all the sorting done quite quickly, so I got to come home and make dinner in a timely manner. However, I had also planned ahead and had a meal in mind that I could prep and have ready in under 30 minutes. I had gone the night before to one of my newest blog obsessions, Edible Perspective . Her recipes are gluten free and lots are vegan as well. Expect to see lots of inspiration from there. I’ve made almost a dozen of Ashley’s recipes, and they’ve all been amazing.


I do apologize in advance for not having more pretty food prep pictures.


Mmmmm…. look at all that melty goat cheese goodness!



Kale, sweet potatoes, and asparagus layered in fluffy, eggy goodness, topped with goat cheese.

Bacon Veggie Goat Cheese Frittata

(adapted from Edible Perspective’s Sweet Potato + Spinach Frittata)

2 slices thick cut bacon

8 large eggs

2 tablespoons half + half (cream or milk will work)

1 large or 2 small thinly sliced sweet potato

3-4 cups of lacinato kale

3-4 spears of asparagus 

1/2 cup diced onion

2 cloves minced garlic

1/3 cup crumbled goat cheese




1. Whisk eggs, half and half, salt, pepper, and paprika in a bowl. Set aside.

2. Cook bacon in oven proof pan, preferable cast iron. Remove. Preheat oven to 450•

3. Add thinly sliced sweet potatoes and onions, cook until soft. 8-10 minutes depending on thickness. Stir frequently. Add asparagus and garlic. Saute 3 more minutes.

4. Add chopped  kale and cook until wilted, about 2-3 minutes more. Add bacon back in.

5. Remove half of mixture from pan. Pour in whisked eggs.

6. Allow eggs to cook most of the way through. Lift edges with spatula while it cooks to allow uncooked eggs on top to spill down and reach the heat.

7. When eggs are almost cooked through, sprinkle goat cheese on top and place in oven for 5-10 minutes til eggs are set. (Or you can put under broiler)

Maple Bacon Scones

So this is an old recipe, from an old blog that I use to have. (Notice how my photography has gotten slightly better from this post to my current ones) Anyways, I had a couple requests to re-share this. So here ya go! 
I was baking and eating the weekend away with the hubs. Who needs to try to lose baby weight when there are things to bake and eat like Maple Bacon Scones!!!!
bacon scones
That’s right… MAPLE…. BACON…. SCONES!!!!!
Can you taste through the computer?
I think that mine and Dave’s favorite meal has to brunch. So every weekend, or more like Friday night, the conversation of what we will eat for weekend brunch comes up. Well Dave wanted homemade buttermilk biscuits and gravy, and of course, this is a great suggestion. However, I’ve made that for him, and wanted to make him something new that I hadn’t made for him before. So I got on the old trusty internet, typed in what I wanted, and I didn’t need to look any further than How Sweet It Is to find EXACTLY what i was looking for!! So here goes:
So you’ve got a few options as far as the bacon goes. You can use regular bacon and cook it up as you normally would… OR you can make candied bacon. OBVIOUSLY I highly recommend candied bacon. Yes it’s an addition step, but it is easy and beyond rewarding. Trust me on this! Before you start, you’ll want to line a baking sheet with foil and use a grill rack or cooling rack on top, as pictured above.
Next mix about half a cup brown sugar with a little cinnamon, and coat five to six strips of bacon for the recipe. (You’ll also want to coat a few extra just to have as some noshing material!)
NOTE: using this dish wasn’t the best option for coating. After the first piece I transferred the brown sugar mixture to a regular flat plate. But hey, this picture is pretty cute! I love my owl measuring cups!
After bacon is coated, just pop in the oven at 350º for 15-20 minutes depending on thickness of bacon.
Meanwhile, gather your ingredients!!!
Mix together all dry ingredients. Flour, brown sugar, baking soda and powder, salt, cinnamon, and nutmeg. Then cube your COLD butter. You want your butter cold, just as you would when making a pie crust. Work butter with your hands til you get a course cornmeal like consistency. Stir in buttermilk and vanilla til coated, then get in there with your hands again. I had to add in a little more buttermilk, like 2 extra TBLS to get it the right stickiness to hold together.
By now your bacon should be done, and cooled enough to do a nice chop. Up the oven heat to 425º. Oh hey, how are those extra pieces I told you to make up!? You’re welcome!
Fold in bacon. Remove to a floured surface and give a few good kneads.
Separate into two disc and press into about 7 inch diameter circles. Brush with melted butter and sprinkle with either coarse sugar or brown sugar.
Cut each disc into 8ths and place on a foil lined baking sheet.
That’s pretty much all there is to it!! Let that deliciousness bake for 12-15 minutes and remove. While it’s cooking go ahead and make your maple glaze, which is just confectioners sugar and maple syrup with a splash of vanilla!
Top with glaze… and dig in!!
This recipe makes 16 scones! I should have read ahead before I made it. Feel free to cut in half. There are about 9 Blackhawk pilots and crew chiefs reaping the benefits of my labor today. I made Dave take them to work (like I do with everything I make!) so they aren’t here taunting me, and my Jillian Michael’s and Pop Physique  workouts stand a better change!!
makes 16 scones
3 1/4 cups flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups cold butter
1 cup buttermilk (I used 2 more TBLS)
1 teaspoon vanilla
5-6 strips cooked bacon, crumbled
(if you are going to make candied bacon you will need another 1/2 cup of brown sugar and a little cinnamon)
Melted butter and coarse or brown sugar for topping
For candied bacon, preheat oven to 350º
Mix together 1/2 brown sugar and cinnamon to taste. Coat bacon and place on a grilling rack over a foil lined baking sheet.
Bake for 15-20 minutes depending on bacon thickness.
Once bacon is done, let cool a bit and chop into crumbles.
Turn oven up to 425º for the scones.
 Combine dry ingredients.
 Cut in butter, with hands, until it forms coarse crumbs.
Stir in buttermilk and vanilla.
Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles
Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425º for 12-14 minutes. Top with maple glaze.


1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar
Combine syrup, vanilla and powdered sugar and stir until combined.
Based on the consistency of the glaze, add water one drop at a time and stir
Continue to stir until desired consistency is reached.
Hope you make these soon!!! ENJOY!!!


Veggie Pizza with Herbed Sourdough Crust and Leftover Pesto


I’d like to introduce you to Prince Norton.

S1320029My beautiful friend Amy let me know that she had a sourdough starter alive and kickin’ and asked if I’d like it’s spawn. I gleefully accepted. Now came the more serious task of naming him. I told Amy that all her starter’s spawns should be named like racehorse. If you are unaware of how horses are named, they usually take a part, or spin off, of each the mother and the father to create some witty new thoroughbred moniker. The matriarch of this Sourdough Clan, is Miss Edwards, and having no father to speak of other than King Arthur Flour, we have born one Prince Norton. (Prince from KAF, and Norton from (Miss) Edward Norton). Sometimes my brain’s energy just needs a place to go and it comes out in ridiculous ways like naming sourdough starters.


Prince Norton likes to eat and must be fed weekly! Not wanting to waste the ‘unfed’ part of him, I decided to make sourdough pizza crust with lots of italian seasoning mixed in!


PLEASE don’t ask me why my pizza dough is on a foil lined baking sheet. Why I don’t have a baking/pizza stone is a matter of contention within my marriage and I’d rather not get into right now while my belly is so happily full of pizza. (You know what you did Mr. Rierson…. I’ll NEVER forget!)

Oh, Ummm, where was I? Pizza, that’s right. Pizza without a baking stone… but I’m not bitter. This post won’t have a recipe at the bottom, but rather I’ll just share the link to the dough recipe. It’s on the best site for dough recipes in the world. That’s right, King Arthur Flour or KAF as us in the know call it. Even if you don’t have a sourdough starter to use for this specific recipe, you can find a traditional pizza crust here. It yields 3 to 4 pizzas, so you can freeze any dough you wont use, or cut the recipe in half. The only real difference I made in the sourdough recipe was to use an italian seasoning blend rather than their pizza dough season.

Now, let’s just chop some veggies shall we.




And a few more. Beautiful. Beautiful. Beautiful.

S1330026 Artichokes, asparagus, zucchini, sweet peppers. Yum! That, of course, is shredded mozzarella. There may or may not also be a little shaved parmesan as well as goat cheese crumbled on before baking. I put all that on top of the leftover pesto sauce that I made last night.

Let’s eat.


This is all I’m willing to share. The rest is for me.



Spicy Almond Pesto (vegan)

Alright, alright, alright. So here we go! Been asked A LOT lately to get a blog going (again) to post recipes of all the delish stuff we eat here at Team Rierson.

You asked, now you get! You’ll probably get more than you wanted. Now I’ve got more space to write, and more space to post annoying pictures of food AND my kids! I hear those are the two most annoying things to see on a Instagram or Facebook feed. Oh well. I think that’s where the hashtag #sorryimnotsorry comes into play.

So, I hope everyone really likes what I do here because I’ve got a (not very) funny story about how this came to play. I’ve got a friend I met here in Alabama named Chantal. She blogs, (you can read her musing here at Scattered Seashells), so I asked her what site she uses to host and some advice in general since all other blogging I’ve done had just been through Google Blogger. Anyways, she told the site she uses and I went ahead a got me this here blog. Well, I’ll have you know, they do NOT charge by the month, as I had assumed. But rather up front, and of course, I opted for the three year commitment. Yup, that’s a nice chunk of money I just blindly threw at them! So, I beg of you, enjoy the blog (or pretend to), and return often, so I can feel justified in my swift, un-researched decision. Or just laugh at my naivety. But, I blame it on the time difference between here and Korea, (where Chantal and her family are currently), not my impatience to wait for Korea to wake up and possibly think to ask her how billing went. Either way.

That being said…. onto the food and fun!


Tonight I decided to start with something simple that I’ve been craving again since the first time I made it. Spicy almond pesto. Let’s be real, pine nuts can get freaking expensive. So any alternative to get the job done, that still tastes yum, I’m all about.


However, as 5pm chimed, I realized that I didn’t have any parmesan cheese in the fridge.

Step in nutritional yeast, and vegan pesto it is!


Mix all these bad boys up in your fav choice of food processor or blender and you’ve got yourself something sinfully decadent.



2 cups loosely packed basil

1/2 cup olive oil

 1 cup raw almonds 

1/3 cup nutritional yeast (or parmesan cheese for not vegan)

3-5 cloves of garlic (we love garlic around here)

1 heaping tsp red pepper flakes (less if you’re wimpy)

1/2 tsp salt

1/2 pepper

Blend up and you’re good to go. How you use it is up to you.