March 23, 2013

Souffle Omelet


This is a fun recipe I created a while ago when I was on a breakfast kick and eating it for not only breakfast but lunch and dinner too! OK, who's kidding Ashton and I still do that! My favorite is anything with eggs, from quiche to casseroles to the classic, fluffy omelet! This recipe is different from your traditional omelet because you beat the whites and yolk separately so the texture is more light and fluffy! Oh la la so French and fabulously delicious!


Makes 4 omelets
  • 8 large eggs, separated
  • 4 tablespoons butter
  • 1 cup white cheese (I used a Swiss/Parmesan blend), shredded
  • 4 tablespoons fresh parsley, chopped
  • 3 ounces Philadelphia cream cheese, softened and cubed
  • salt and pepper, to taste


  1. Turn on broiler.
  2. Beat egg whites in a bowl until they form stiff peaks.
  3. Beat the yolks in a separate bowl.
  4. Add cream cheese to the yolks, mix well.
  5. Fold the creamy yolk mixture to the egg whites.
  6. Season with salt and pepper.
  7. Spray a small omelet/skillet pan with cooking spray.
  8. Melt 1 tbsp butter in skillet.
  9. Add 1/4 of egg mix into skillet.
  10. Cook for 1 1/2-2 minutes, turning pan to cook eggs.
  11. Place pan in oven broiler for 1 minute to cook the top of the omelet.
  12. Remove from oven, gently fold and slide onto plate.
  13. Top with 1/4 cup shredded cheese and 1 tbsp parsley.
  14. Repeat for remaining omelets.
Separate your egg yolks and whites into two bowls.
You can either beat your egg white by hand with a whisk (this may take a while) or with a mixer.
You will see the texture change and thicken and form white peaks.
Mix cream cheese and yolks well then gently add the thickened egg whites to the yolks.
Melt butter in a warm pan.

The perfect fluffy omelet, seasoned simply with salt and fresh cracked black pepper.
Now just brown in the broiler and top with cheese and parsley.
Omelets for dinner?! Oui, oui!
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March 21, 2013

Savory Blue Cheese and Apple Pork Chops

This was one of the very first dishes I ever made back when I was in college in Pensacola, FL. 
It is a rich, Southern dish and a hit with anyone who tries it. It may not be the healthiest dish but heck everyone needs a free day to eat what they want! Besides it has fruit...and dairy..and protein, right? ;)


2 servings

2  thick cut pork loin chops
1 large granny smith apples, cored and cut into wedges
3 slices maple bacon
2 teaspoons sugar
1 tablespoon flour
1 cup apple juice
1 cup chicken broth
5oz blue cheese crumbles
1 onion, chopped (I prefer Vadalia)
olive oil for saute
salt/pepper to taste


  1. Cook bacon until crisp. Drain.
  2.  Add a swirl of olive oil and cook onions until golden- approx 10 minutes.
  3.  Push onions to side and add apples and sugar. 
  4. Saute about 20 minutes. Transfer to bowl. 
  5. Add another swirl of olive oil to skillet and add flour, stirring. 
  6. Whisk in apple juice and broth. Boil, whisking frequently until thick-about 4 minutes.
  7.  Add cheese and salt and pepper. Stir until melted. 
  8. Add onions and apples and heat together. Next salt and pepper the pork. 
  9. Heat another skillet to med. Saute pork until cooked through and juicy and then plate with gravy and crumpled bacon on top. 
Delicious served with mashed potatoes!
Cook your onions down until they are soft and translucent.
Core and seed a large Granny Smith apple and cook bacon until crisp then drain and chop.
When onions are done add apples, sugar, and more olive oil if needed.
Then cook down until apples are golden and soft, about 20 minutes.
The gravy is simply made with  a roux (thickening base) of olive oil and flour. Then add apple juice and chicken broth and finally blue cheese and seasonings.
Any thick cut boneless pork chops will work. Season well with salt and pepper 
before searing and cooking in a skillet.
To plate: place the pork chop on the plate then top with sauteed onion an apple mixture, then pour gravy on top and add bacon crumbles. 
 Doesn't this just make your mouth water?! 
Serve with a veggie (gotta be healthy!) and creamy mashed potatoes to soak up that yummy gravy!
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March 19, 2013

Peanut Butter - Jalapeno - Pepper Jack Steak Burger

Happy Birthday to my amazing husband Ashton!

Last week we celebrated my husband's birthday before he left for a 3 week long field training. Same as last year, he requested I make his favorite ~messy but good~ burger. So I went all out: I bought ground sirloin steak, fresh spicy jalapeno, crunchy peanut butter, and thick sliced pepper jack cheese.
It may sounds crazy but I will admit this burger combination is dang good (but be sure to have lots of napkins handy, it's a messy one)! Try it yourself and let me know in the comments what you thought!


Makes 2 big ol' juicy burgers
  • 12-16 oz ground Angus sirloin
  • 2 slices Pepper jack cheese
  • 1 jalapeno pepper, sliced
  • 4 tablespoons peanut butter (chunky or smooth, your choice)
  • 2 toasted and buttered buns
  • seasoning of your choice for the burger


  1. Split the burger meat in half and form into two large burger patties.
  2. Coat on both sides with seasoning blend of your choice.
  3. Cook in a hot skillet or grill pan coated with non stick spray.
  4. Cook burger patties to desired doneness (Ashton likes his med rare).
  5. I cook the burger for a few minutes over med high heat then flip then add peanut butter first as the glue then add sliced jalapenos and after a minute of cooking add cheese to hold everything together. I then add a lid and steam the burger to melt the cheese. Then they are ready to serve.
  6. Finally, butter and toast the buns in the grill pan and let them soak up the burger juices.
  7. Add hot messy burgers to toasted buns and serve with your favorite side dish. I served ours with buffalo battered cauliflower. Yum!
I used a spice blend with black pepper, garlic powder, and seasoning salt for coating the burger.
I served his favorite drink with his burger: Cherry Limeade!
 Just mix cherry juice, frozen limeade, and lime seltzer water.
Season the thick burgers on both sides and cook in a hot grill pan.
Smear on crunchy peanut butter and then add the jalapeno slices.

You can use creamy or crunchy peanut butter, your choice on texture. The heat will melt the peanut butter and make it nice and drippy and gooey and it will act as a glue to hold the jalapeno slices in place.

Add cheese and then top the skillet with a lid and steam the burgers to melt the cheese.
The perfect gooey messy burger!

Don't like spicy? Remove the seeds from the jalapenos (wear gloves too if you don't want the spicy juices on your fingers). The seeds are where the spice is at so they are a lot easier to handle (and eat) if you take them out.

I like to butter my buns then toast them with the burger juices in the grill pan.
This is definitely a three napkin burger! But totally worth it.
My birthday boy loved it and so did I!
I served the burger with buffalo battered cauliflower
 since my hubby loves anything and everything spicy!
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