Southwestern Omelette

One of my favorite times of day is the morning. Even though waking up too early stinks, if you gotta be up, there's fewer things better to eat than a tasty omelette filled with all of your favorite flavors combined :)

My favorite omelette is a southwestern omelette. The following recipe serves 1 Hungry Jerk. It's simple, it's colorful, and it tastes heavenly!

You'll Need:

• 3 eggs
• A splash of milk (about 1/4 cup)
• Salt and Pepper (to taste)
• 1 small green pepper
• 1 small red pepper
• Your choice of already cooked meat, chopped into bite size pieces (I am a fan of linguica so I used that. Any meat will do though)
• 1 small onion (optional)
• Shredded cheese
• Sour cream (optional)
• Salsa (optional)

Set a lightly greased frying pan to medium heat.

In a small to medium sized bowl, mix your eggs and milk throughly (I use a fork or whisk). Whisk until the mixture looks like it is one color (a lovely orange color).

Set egg mixture to the side. Dice veggies and add to your egg mixture.

Add the omelette mixture to the warm pan. Add salt and pepper to the top of the omelette.

Now it's time to let your omelette cook for a few minutes. Keep an eye on it and once you can, take your spatula and run it around the rim of the pan and seperate the egg from it. Then you know it is about ready to flip. This is the time where you add in your cooked meat. Sprinkle it in a line down the middle of the omelette.

Mmmm....meat.

Now, fold one side of the omelette inwards (lengthwise over the meat) and cook for a minute or two before flipping the other side in as well. Allow this to cook another minute.

Flip like so~

Now here comes the tricky part. I'm not very good at flipping whole omelettes with one spatula, so I use two. Very carefully flip the entire omelette over. Let this cook for a minute or two to allow the two flaps on the bottom to 'seal'. Now is a good time to sprinkle cheese on top of the omelette.

Add some cheese, please!

Turn off the heat and get your spatula(s) ready. Very carefully lift the omelette off of the pan and onto a plate. Top with sour cream and salsa (or to the side. Whatever you like!). ENJOY.

Wa-la! Omelette....du...fromage..?

Recipes: Linguica and Wild Rice Stuffed Peppers

Hi all, Happy Labor Day!

Now...I am no fat dude like the blog suggests (imposter, oh no!!), however...I do love tasty foods just as much as one, so I would like to share with you a recipe that resulted in some fine (and of course, tasty!) stuffed peppers using a delightful sausage called Linguica.

So, what is Leen-gwee-sah?
Linguica (or Linguiça if you want to be proper and fancy like) is a very flavorful yet mild lean sausage. It is typically used to compliment rice, breads, and soups.

I so happened to have some in my fridge just waiting to be eaten. But how? And with what?

Cravings can be a beast sometimes. And I was craving.....Stuffed peppers.
"There's sausage and rice stuffed peppers......why not linguica and rice?"

Ingredients:
6 large peppers (I used green Bell peppers, but any color Bell pepper will work!)
1 pound Linguica sausage
1 large onion, chopped fine (I used white onion, but any preferred onion will do)
1 clove garlic, minced finely
1 container fresh Baby Bella mushrooms, chopped
1/4 cup fresh parsley, chopped
3 cups cooked wild rice
1 8oz. can of tomato sauce
3/4 cup of parmesan or Romano cheese (I used freshly grated block parmesan)

Directions:

Wash the veggies and set all to the side except for the peppers. Take the peppers and slice the tops off. Remove the seeds and cut out veins from inside the peppers.

Remove casings from the linguica sausage. Chop the sausage into small pieces and brown in a wok or large skillet on a medium setting .

Finished Product!

Once the sausage is cooked, remove it from skillet and set aside in a bowl. Add your garlic, onions and mushrooms into the already hot skillet and saute for about 5 minutes. Add the linguica back into the skillet and mix throughly. Add in the cooked wild rice and fold the meat and sauteed veggies into the cooked rice. Note the delicious aroma that is wafting throughout your kitchen now! Add 4oz. of the tomato sauce and 1/2 cup of the cheese, then fold in the parsley.

Preheat your oven to 425F. Spoon the rice mixture into the peppers and fill them completely. Pat the tops to pack the rice down into the pepper. Put the peppers into a baking or casserole dish that has been lightly greased. Use the remaining tomato sauce to pour over the peppers. Top with remaining cheese.

Bake at 425F for about 40-45 minutes (depending on how possessed your oven is!) Enjoy!