sarahsamudre:

Breakfast: Salmon, Brie & Grape Tomato Omelette (Taken with instagram)

• Four Eggs
• 1 tsp Milk
• 1 tsp Olive Oil
• 1/2 cup Grape Tomatoes
• Triple Creme Brie (also good: another triple creme, Delice de Bourgogne)
• Baked Salmon (5-6 ounce fillet of salmon, 1/4 onion, 3 slices apple, one clove garlic, salt and pepper. Preheat oven to 400F, place salmon on sheet of parchment paper. Place apples, onions, garlic and seasoning on top of salmon and twist up parchment paper. Bake for 15 minutes. Set aside for at least ten minutes before removing from skin, cutting into pieces and adding to omelette. Only use half and save the rest to top a midday salad.)

Mix until the eggs, olive oil and milk create a nice frothy mixture. Preheat your pan on medium heat for at least five minutes before adding the omelette. Grease your pan with your grease of choice (I use an organic cooking spray instead of butter). Once you’ve poured your egg mixture in, swirl it around so it evenly coats all sides of the pan. Keep doing this every 15 seconds until the omelette begins to firm up.

As it cooks, sprinkle with fresh dill, if you have some. Dried works just as well. Take triple creme brie, distribute down center of the omelette. Add freshly baked salmon and sliced grape tomatoes on top of the melting brie. Fold omelette in thirds, flip and either serve whole to one VERY hungry person, or cut in half while still on the pan, as I did. Leave it on the pan once it’s been halved for an extra 30 seconds. Then serve. 

I’ve been without coffee this year and this is the first morning I’ve felt this much energy since giving it up. It must be the salmon!

edatrix:

buttermilk blueberry breakfast cake.  or anytime cake.

roothakers:

Goat cheese and cream cheese stuffed baby bell peppers.

Stuffed just like your mom.

mhel02:

Lemon-Blackberry Cheesecake

thesickestgourmand:

Rigatoni with Chicken Meatballs.

siilversoul:

Date with cupcake

(Source: 4lexdee)

(Source: thetrilltruth)

(Source: thugxwife)

omgsexyfood:

Balsamic roasted tomato caprese sandwich

prettygirlfood:

Spicy Chicken and Pepper Jack Pizza

adapted from Sargento

Ingredients
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken

Directions
1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
2. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

gastrogirl:

chicken parmesan wraps.