Creamy Pepper and Onion Omelet

I didn’t think I liked Omelets.  And then I actually tried some.  Ha!  They’re really good!  And there are so many ways to stuff them!!  I’m finding they are a staple for healthy breakfasts 🙂  And, as you know…this one started with my favorites…peppers and onions!!!!  And the goat cheese makes it nice and creamy!  Great texture, great taste, great dish!

Fun side story…I love being married.  Haha.  I don’t make omelets very often.  I tend to stick with smoothies and scrambled eggs, cause I usually have a 1 year old whining to get out of her high chair…so I can’t spend a lot of time and focus on breakfast 😉  But I really needed to use up the ingredients I had planned for this dish…so I decided no matter what, I was going to make this dang omelet!  Well, by the time I finally got to it, it was almost lunch time.  I believe it was 11:30.  But I did it, snapped a photo, and proudly sent it to my husband to show him my handy work!  Within seconds, I received a text message from him, with a picture of the omelet HE had made.  He hadn’t seen my text yet.  I hadn’t seen his.  It was between breakfast and lunch time…and we texted each other with pictures of the omelets we made at the EXACT SAME TIME!  Our texts ended with the same word!!  And I was across town from him, and hadn’t talked to him yet that day!!  How funny is that?!  So precious!!!  I seriously LOVE being married to that man!!  Perhaps its silly…but I love the reminder that we are one 😉  See?  Look!

Omelet Text

Cuuuuuuute!!!  Okay…now you know my story…on to business!!

As you guessed…this was adapted from!

Here’s what you need:

  • 1/4 Onion, Sliced
  • 1/4 Bell Pepper of your favorite color, Sliced (original says red)
  • 1-2 Garlic Cloves, Minced
  • 2 Eggs
  • 1 oz Goat Cheese, Crumbled
  • 1 1/2 Tbsp Butter, divided
  • 1 Tbsp Water
  • Parsley

And here’s how you do it:

  1. Melt 1 Tbsp of your butter in a saute pan.  
  2. Toss in your onion, garlic and pepper and saute.  Set aside.
  3. Whisk together the eggs and water in a bowl.
  4. Melt the remaining butter in the pan.
  5. Pour in the eggs.  Cook for a few minutes, until the eggs are mostly set and just beginning to get golden brown.
  6. Place your onions, peppers, and goat cheese on one half of the omelet.  Sprinkle with parsley to taste.
  7. Fold over, let sit for a minute or so until your cheese is getting melty, and slide it onto your plate.
  8. Garnish as you please!  Sour cream, hot sauce, avocados, parsley…whatever floats your boat!  I used a mixture of sriracha and sour cream…similar to a sauce they serve my favorite sushi with at Marine Polis SushiLand!  Plus…we just love using hot sauce because it is great flavor, and is allowed on the diet.  Who knew that hot sauce isn’t full of crap?!  Yay 😀

Prep your stuff!!  As you can see…I used red onions.  You don’t have to do that…I just had extra red onion from previous meals and wanted to get rid of it 🙂

Onion Pepper Goat Cheese Omelet 1

Add 1 Tbsp of butter to the pan over medium heat.  Melt it and add your garlic, onion, and pepper and saute.  Set aside.

Onion Pepper Goat Cheese Omelet 2

Melt the remaining 1/2 Tbsp of butter in your pan.  Whisk the eggs together with the water until just combined, and pour in the pan.  Cook a few minutes, until the eggs are mostly set and are just starting to get a golden brown color.
Onion Pepper Goat Cheese Omelet 3

Place the pepper, onions, garlic, and goat cheese on half of the omelet.  Sprinkle with parsley to taste.

Onion Pepper GOat Cheese Omelet 4

Fold over, and let sit just long enough for the cheese to melt.

Onion Pepper Goat Cheese Omelet 5

Slide it onto your plate…

Onion Pepper Goat Cheese Omelet 6

Doesn’t that look yummy?  Mmmm melty!!!  Now, garnish how you please!!  I totally tried to be artsy and cute…not sure how well it worked out haha!!!  But I suggest hot sauce, sour cream, and some additional parsley.  Hot sauce is mainly just peppers and vinegar, without extra crap…and the sour cream cuts the heat a bit so you have a nice addition of flavor 🙂  Enjoy!!!

Onion Pepper Goat Cheese Omelet 7

Fantastic Pear and Cheese Ball Salad

I recently was reading a friend’s Facebook post, and he was sharing that he detests vegetables and any kind of salad.  I, personally, think that is madness!!!  And have to wonder if he would change his mind if he tried this beauty!!  In fact…the last time I made this (yes, I have made it multiple times its so good!!) was on a day we were helping out at church.  Those days are tricky…being there by 7:30, leaving at 2:30…and full of food temptation.  Our pastor is generous enough to provide food for all the volunteers…and, seeing as he owns the local Cici’s Pizza restaurant…it is always greasy, cheesy, fantastically tempting pizza.  In DROVES!  Occasionally, they also provide a salad from Cici’s…but it usually includes processed dressing, meats that I am certain contain pork and nitrites…lots of fun stuff.  It really does look tasty.  But here is the best part…as everyone else was downing pizza and the fancy processed salad, I brought in this fresh salad for Mr. Rodgers and I…and everyone stopped, looked…and said things such as “Now that’s a salad,”  “You are such a good little cook,” (which cracked me up, cause there is obviously SO much cooking involved in making a salad,) and “WHAT?!  You got avocados?!”  It cracked me up, and made me feel proud.  Especially as their forks kept entering our bowl, to pick off avocados and cheese balls.  The memory still makes me smile 😉

Are you intrigued?  I swear by it…it is definitely worth trying 😀  And making…again and again and again!  Let’s get to it!

This recipe was so good as is, I stuck pretty close to the directions!!  So I must admit, it is just ever so slightly adapted from

Note: this is a recipe that requires a bit of planning ahead!  For best results, go through your first 3 steps an hour before serving 🙂

Here’s what you need:

For the Salad:

  • 1 Avocado
  • 1 Pear
  • 2 Hearts of Romaine (Or lettuce of choice!)
  • 1 tsp Dijon Mustard
  • 12 oz Ricotta Cheese
  • 1/2 C Cheddar Cheese, shredded
  • 2-3 Green Onions, sliced
  •  1/2 C Almonds


A recipe of your favorite vinaigrette, or if you want to keep it simple and healthy, you can make the “Maker’s Diet Basic Vinaigrette” with

  •  1/2 C Extra Virgin Olive Oil
  • 1 Tbsp Flaxseed Oil
  • 2 Tbsp Lemon Juice or Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • Herbamare Seasoning

If you have never heard of Herbamare Seasoning…it is quite magical and you should try it!!!  It is like salt kicked up a notch…and totally natural!!  Here’s what you’re looking for 🙂

Grilled Chicken Chickpea Salad 1

Here’s how you do it:

  1. Take your almonds, and place them in a small food processor, and pulse until they are very finely chopped.  Dump into a shallow bowl.
  2. In a bowl, mix together the ricotta, mustard, cheddar, and green onion.
  3. Take small spoonfuls of the cheese mixture, roll it into balls.  This works surprisingly well..I expected it to get all over my hands.  But it was barely messy and rolled very well!!
  4. Take each cheese ball and roll it in the almonds to make a coating 🙂  Place them in a single layer on a platter and put them in the fridge.  Let chill for an hour or so.
  5. Get your romaine, and chop into bite sized pieces.
  6. Whisk together your vinaigrette!
  7. Slice the avocado and pear right before serving, or if you are using a vinaigrette with lemon juice in it…you can slice the avocado and pear earlier in the process, and cover them with the vinaigrette to prevent browning.
  8. Place the lettuce on your serving plates, top with avocado and pear slices and your crusted cheese balls…drizzle on some dressing…and impress the hungry people at your table 🙂  Enjoy salad like you have never had it before!!

Start by processing your almonds, so they will make a nice fine, crunchy coating for your cheese balls.

Pear, Avocado, Cheese Ball Salad

Put the Ricotta, cheddar, Dijon, and green onions together in a bowl.

Pear, Avocado, Cheese Ball Salad 2Stir it together till combined well.

Pear, Avocado, Cheese Ball Salad 3

Roll mixture into balls, and roll in the almonds to create a coating.

Pear, Avocado, Cheese Ball Salad 5

Place in a single layer and let  chill in refrigerator for about an hour.  This is about half of what my recipe made.

Pear, Avocado, Cheese Ball Salad 4

Thinly slice avocado and pear.  If you are not serving immediately, cover with a vinaigrette that has lemon in it.

Pear, Avocado, Cheese Ball Salad 6

Place your lettuce on serving plates and top with avocado, pear, and cheese balls, and drizzle with dressing.

Pear, Avocado, Cheese Ball Salad 7

Isn’t it pretty?!  Here’s a close up of the deliciousness that you NEED to partake in 😉

Pear, Avocado, Chees Ball Salad 8

So fresh and tasty!  The sweetness of the pear against the creaminess of the cheese.  You know…sour cream and onion is one of my favorite junk food flavors…perhaps that is why I love these cheese balls…the green onion with the Ricotta is reminiscent of a healthier version of it.  And of course, the avocado is a gem…which was evidenced by the thieves sticking their forks into our salad bowl 😉  I do so hope you enjoy!! 🙂

Turkey Sausage Fritatta

This is an “omg” meal!  Remember the Two Pepper Fritatta?  That was really good.  This one…is even better!!  I’m usually not passionate about breakfast…but when I made this, I fell in love.  And I rarely repeat recipes because I am so excited to try new ones that I don’t have time to do both.  Not so with this one.  Definitely have already made it twice.  Definitely can’t wait to make it again.  There is just something about turkey sausage…that makes me really happy!  🙂  As some of you may remember, I have realized that there is a certain way to make these…and if you get it just right…you are going to have a crispy, golden brown “crust” with a super fluffy wonderful inside!  And of course…what could make it better than to top it with a little melty cheese? Have I peaked your interest?  Read on, my friends….

Tweaked from

Here’s what you need:

  • 6 eggs
  • 2 oz Cheddar Cheese (I use raw milk cheddar from Aldi)
  • 1 Tbsp Butter
  • 1 C Sour Cream
  • 4 oz Turkey Sausage, not the links…the ground stuff in a roll 😉  (Try to find some without sugar!)
  • Salt and Pepper to taste (The sausage does most of the flavoring)

And here’s how you do it!!!

  1. Preheat your oven to 400 degrees.
  2. In a CAST IRON SKILLET, or closest oven safe pan you have (but really…you should use the cast iron one), brown your turkey sausage.  Remove and set aside.
  3. Whisk your eggs, sour cream, salt and pepper in a medium bowl.  Go light on the salt, cause sausage is salty.  You can add salt later, you cannot take it away!!  Make sure this part gets nice and fluffy looking 🙂
  4. Add your browned sausage to the egg mixture and mix it up.
  5. Melt the butter in your same cast iron skillet over medium heat.  Let it get nice and warm!
  6. Pour in your egg mixture and let cook for 5-7 minutes…so that the edges are getting nice and set, but you aren’t burning its butt.
  7. Top with shredded cheese and plop in your 400 degree oven.  Cook until the eggs are nice and fluffy but set, the cheese is melted, and the edges are getting brown.  Probably another 5-7 minutes.
  8. Serve!!  We ate it just as is and it was perfect!  But feel free to top with what you like, ie some fresh herbs, hot sauce, sour cream, avocado, etc… Let your imagination have its way 🙂

Brown your turkey sausage in a cast iron skillet.  CAST IRON SKILLET I SAY!  Set aside 🙂

Turkey Sausage Fritatta

Eggs, sour cream, salt and pepper in a medium bowl.  Whisk it till its smooth!

Turkey Sausage Fritatta 2

Add sausage to the fluffy mixture and stir in 🙂

Turkey Sausage Fritatta 3Melt butter in the same cast iron skillet and let it get decently hot (medium heat.)  Pour in the egg/sausage mixture and cook for 5-7 minutes.

Turkey Sausage Fritatta 4

Top with shredded cheeeeeeeeeeeeeeeeeeese.  Tabby love cheese!

Turkey Sausage Fritatta 6

Plop into your oven for another 5-7 minutes, or until the middle isn’t runny any more, the sides are getting golden brown and crispy, and your cheese is melty!

Turkey Sausage Fritatta 8

Yeah baby!!!  Don’t you just want to dive in to that beauty?!  Mmmm!!

Turkey Sausage Fritatta 9

Sausaaaaaaage!  Thank you Jesus!! 🙂

SO delicious!  I seriously love sausage.  And the mixture of the fluffy and crispy…I can barely stand it!!!   In a good way of course.  This is FANTASTIC with a nice refreshing fruit smoothie!!  Perfect breakfast 🙂  Enjoy!!  Let me know if anyone tries it 🙂

Fall Apart Butter Roast

This.  Was.  So.  Wonderful.  Like, really.  It was the most satisfied we were with a meal in a long time.  We love a lot of them.  But we REALLY loved this one.  Probably cause it just felt so good to bite into a huge slab of meat.  Hallelujah pot roast!!!!  It was so tender and flavorful….aahhh my tummy is growling.  I haven’t had dinner yet!  This is torture to remember, it was so good haha!  Please try it out!!

Note:  I used a crock pot, but it can also be cooked low and slow in the oven!

Here’s what you need:

  • Chuck Roast, about 3 lbs (this recipe should work with just about whatever size of roast will feed your family)
  • 1 C butter, melted
  • 1 C Worcestershire Sauce (Check your label!! I was so sad to find out that mine had corn syrup in it 😦  But I know there are some without it!)
  • 1 Small Onion, sliced
  • 2 Tbsp Garlic, minced (I think more is better with garlic…but know that not everyone agrees 😉 So garlic it up to your tastes)
  • Sea Salt & Pepper

And here’s how you do it!!!  Are you ready?!  It’s reallllly difficult:  (That’s sarcasm, in case you haven’t figured me out yet 😉 )

  1. Generously salt and pepper both sides of your roast.
  2. Place half of your onion in the bottom of a 6 qt crock pot (or whatever size fits your roast).
  3. Lay your roast on top of the onion slices, and sprinkle with the minced garlic and remaining onion.
  4. Whisk together your melted butter and Worcestershire sauce and pour over the roast.  Cook on low until it reaches your desired amount of doneness.  I believe that mine was in the crock pot for about 8 hours, and it was just slightly pink and absolutely FELL APART it was so tender!!

I am going to show you my pictures, even though…it is really stinking hard to make a “falling apart” roast look pretty haha!  But that’s okay…cause I think you know that means it was tasty…and tasty is good! 🙂

Here it is, waiting its sauce so that it can cook all day and make my tummy happy!  See the ridiculous amount of garlic I put on it?  It makes me happy 🙂  Confession…I was in a hurry and my mother in law had jarred minced garlic in the fridge…so I was lazy and just dumped a bunch of that on it instead of mincing fresh garlic.  Hehehee…so if you want to go that route, feel free to join me 😉  Obviously it worked well!

Butter Roast 1

Can you see that garlic?!  I went crazy!  You should too!

Butter Roast 2

After you season it with salt and pepper and place it in the crock pot with garlic and onions, simply mix your Worcestershire sauce and butter and pour it over the roast!

Butter Roast 3Cook on low for about 8 hours, till its tender and reaches the desired amount of “doneness” that you so desire 🙂  Then take it out and try to make it look pretty…good luck!  Then feel free that it is the addictingly delicious taste that matters 😉

Butter Roast AServe with some wonderful veggies!  Seen here is my recently posted Roasted Brussels Sprouts 🙂

Butter Roast CSoooo yummy!!

Butter Roast BTry plopping this super simple roast into the crock pot before church this weekend…and let me know what you think!  Your family will loooooove you! 😉

Easy (And Tasty) Roasted Brussels Sprouts

Little brains!!!  Not a lot of people enjoy them.  They seem to be the black sheep of veggies…the ones that adults and children alike shudder in terror when you mention.  Well.  That just will not do.  Because they can be delicious!  They have so much potential…they’re just misunderstood! 😉  Now that we have given them our psychiatric evaluation…let’s explain one way they can be absolutely delightful!  This one, I must admit…I didn’t change a thing so don’t give me credit! had it, well…perfect! 😉  Sweet from the honey, tart from the mustard, flavorful from the thyme and garlic…and a little zing from the vinegar!

I LOVE roasted veggies.  Definitely my favorite way to eat them.  Warm…so comforting.  Crunchy…so the perfect texture.  And simply delicious, cause their natural taste is the star!!  So, without further a do:

Here’s what you need:

  • 4 C Brussels Sprouts (Sidenote: they sell bags of them at Sams Club that end up being exactly 4 C, and pretty cheap!)
  • 5 Cloves Garlic (You know its gotta be good when there is that much garlic!)
  • 1 Tbsp Dijon Mustard
  • 1 *generous* tsp Honey
  • 1/4 C Apple Cider Vinegar
  • 5 Sprigs Thyme
  • 2 Tbsp Coconut Oil

And here’s what you do (seriously, I don’t think it could be easier):

  1. Preheat your oven to 350 degrees.
  2. Wash your sprouts and chop ’em in half.  Trim if needed.  I started trimming the ends off of mine and they just started falling apart and not working well..and I realized that there was nothing gross or weird about them, so they probably didn’t need to be trimmed.  And they worked much better when I made that realization.
  3. Peel garlic (give it a little squish to help.)  Run your fingers down the thyme sprigs to remove the leaves.
  4. Put your Brussels sprouts and garlic in a large bowl.
  5. Mix everything else in a small bowl or measuring cup.
  6. Pour the sauce over the sprouts and toss to coat.
  7. Lay out the sprouts on a cookie sheet in a single layer.  Pop into the oven for 35 minutes, stirring occasionally.  That’s it!!  Yummy browned crispy sweet and tangy goodness!  And soooooooooo good for you!  🙂

What’s your favorite way to eat Brussels Sprouts?!  Any good healthy recipes for me to try?

Washed and sliced in half, waiting to be dressed and roasted!

Brussels Sprouts 1Roasteeeeeeed!  So toasty 🙂

Brussels Sprouts 2And served along side a beautiful roast!  Yummy!  That one is soon to come, and it is one of our new favorites!!  So be watching!!

Brussel Sprouts 3

Salmon with Pecan Pesto

Say whaaaaaat?!  Pecan pesto…and on fish?!  It’s true, it’s true!  And it was super fun!  We both enjoyed it!!!  I am seriously in love with salmon, and am loving discovering new ways to prepare it!!!!

I love that this pesto is hearty enough that it adds a lot of substance to the lightness of the fish…and I love that it has a mild warmness to it as well because of the jalapeno 🙂  I’m going to halve the recipe for you, because…I still have a tupperware full of it in my refrigerator, and my salmon is long gone haha!!  But I think you will find this very fun and delicious!!!

Pecan Pesto Salmon 6Yum!!!

So, here’s what you need:

  • 1 lemon, for zest and juice
  • 1/2 T fresh rosemary
  • 1 1/2 oz cold butter (a stick is 4 oz so a little less than half), sliced into Tbs slices
  • 1 jalapeno
  • 1/2 lb shelled pecans
  • Wild salmon fillet
  • salt and pepper to taste
  • Olive Oil (optional)
  • 1-2 T Coconut Oil

And here’s how you do it!!  🙂

  1. Zest your lemon.  Cut your jalapeno into chunks, and deseed and devein if you want less heat.  Pull rosemary off stem.
  2. Heat oven to 300 degrees.
  3. Lay your pecans out on a cookie sheet in a single layer, and toast for about 20 minutes.
  4. Put the lemon zest, rosemary, jalapeno, butter, and pecans in a food processor and pulse a few times.  Squeeze the juice of half a lemon in…and if you want your pesto to be thinner, add olive oil until it reaches the consistency you desire.  Ours was a liiiiiiittle thick.  Add salt to taste and process again until blended and the right consistency.  Feel free to taste and adjust 🙂
  5. Rinse your salmon fillets and pat dry.  Rub with coconut oil, and salt and pepper.
  6. Heat a cast iron skillet over medium heat, and toss in your salmon.  Saute it until it gets firm to the touch, about 8 minutes total, 4 per side.
  7. Remove salmon, spread with pesto, serve with some veggies, and devour!

Pictures, yes?! 😀

Pecan Pesto Salmon 1Toast your pecans 🙂

Pecan Pesto Salmon 3Get a sexy man to help you with the food processor…he’s getting so good at making pestos!!!  Remember the pictures of him making the pesto in the lamb and garlicky pesto recipe???  If you haven’t seen that one, you should go to the archives and look it up…it’s a favorite 🙂  And you may notice that he is almost 30 pounds lighter here than there 🙂

Pecan Pesto Salmon 4Here is what he created!  Well done husband!  Can you see the little bits of nuts and jalapenos?  Feel free to add olive oil if you want yours thinner than that!

Pecan Pesto Salmon 2Rinse the salmon, dab it dry, rub with coconut oil, salt, and pepper!!!

Pecan Pesto SalmonCook your fish!

Pecan Pesto Salmon 5Top with pesto, and eat!!  Get a little pesto in every bite.  So good, and such great flavor combinations.  I loooove pecans!  Enjoy!!!