Fall as a Pizza: Butternut Squash, Caramelized Onion and Gruyere

If you are looking for a fall pizza recipe to change things up, then look no further then this beauty.  This pizza uses homemade dough (or you can use whatever store bought you'd like), roasted butternut squash with roasted garlic and onions and gruyere cheese.  There is no sauce and it is not needed.  The roasted squash gets creamy and sweet and the gruyere balances that sweetness perfectly.  I like to use applewood smoked gruyere, because that is all I can find and it adds such enormous flavor to the pizza.  Give this pizza a try for Halloween!

Fall Pizza
1 Butternut squash diced (you can peel if you'd like, but I don't like to do that)
1 head of garlic
1 onion sliced
8 oz applewood smoked gruyere cheese
Salt to taste
Olive Oil
1 lb pizza dough (homemade or store bought)

Preheat oven to 375 degrees
Put garlic in aluminum foil and drizzle about 1 tablespoon of olive oil over it.  Put the package in the oven and let it cook for about an hour, until the garlic is soft, set aside

While the garlic is in the oven, combine the diced squash and slice onions in a bowl.  Drizzle with about 2-3 tablespoons of olive oil and a generous amount of salt. Spread the mixture onto a foil lined pan (sprayed with cooking spray for extra insurance) and place in oven to cook for 35 minutes.

After the garlic and onions and squash are cooked and tender, turn the oven to 450 degrees.

Place the onions and squash into a large bowl.  Add the grated gruyere and squeeze out the garlic cloves and combine everything together.

Spread your pizza dough onto a well oiled pan.  Top the dough with the squash and gruyere mixture.  Bake for 15-20 minutes, let cool for about 10 minutes and enjoy!

Salmon Gougeres (Salmon and Cream Cheese filled French Cheese Puffs)

What is a gougere and why does my blog talk about something so gourmet sounding?  A gougere is a tasty cheesy puff ball of pastry.  It's quite simple to make and I think lends itself very well to lots of creative ideas.  One of those creative ideas is to stuff them with a salmon and cream cheese mixture!  I was inspired by not wanting to eat just healthy salmon and cauliflower rice.  After some google sleuthing, I saw a recipe for Cheddar and Smoked Salmon gougeres, which was not what I wanted, but I would take that inspiration and make it my own.  Make it your own too, and try it out with other protein and cheeses!  So, here is my creative weeknight gourmet meal for you to try out!  

Salmon Gougeres
Inspired by Cabot Cheese

Gougères:

1 cup water
1 stick (8 tablespoons) butter
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup All-Purpose Flour
4 large eggs
6 ounces Mozzarella Cheese
1/4 cup grated Parmesan cheese
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)
Filling:
1/4 cup cream cheese, softened

1/4 cup ricotta cheese
2 salmon filets, cooked and chopped fine.  I cooked the salmon filets whole the same time as the gougeres.
2 tbsp basil
Pinch of mustard

Pinch of cayenne

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp pepper

Directions:

To make gougères:
1. Preheat oven to 425°F. Line baking sheet with parchment paper.

2. In saucepan, heat water, butter, salt and sugar until butter is melted.

3. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.

4. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn't cook, until dough is firm, smooth and waxy.

5. Add all of mozzarella, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.

6. Using a cookie dough scoop to portion the dough onto the parchment paper.  They don't spread so you don't have to worry about leaving a lot of room between them.

7. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To make filling:
1. Beat together cream cheese, ricotta cheese, spices, salmon and basil

2. Split each gougère. Spoon some filling into each one and enjoy!

Sandwich Fondue? Knife and Fork Fondue? Sloppy Fondue?

Well, tonight I started out wanting to make meatballs but got lazy.  I went on pinterest and saw some recipes for a Philly Cheesesteak dip, which was very interesting and was something I was potentially more interested in.  That's where the inspiration came from, but this dish is more fondue like, or so I think.  It's up to you to decide what to call this, but just know that it is very yummy!  Can you really go wrong with meat, cheese sauce and bread?  No, you cannot! Let me know what you think!

Ground Beef Mixture
one shallot minced
1 lb ground beef (turkey would work well too!)
1/2 tsp onion powder
salt and pepper to taste
minced garlic
Splash of hot sauce

Cheese Sauce
1 tbsp butter
1 tbsp flour
pinch nutmeg
1/2 tsp onion powder
salt and pepper to taste
1 clove minced garlic
1/2 cup greek yogurt
1/2 cup milk
1/2 cup mozzarella
1/4 cup parmesan
Splash of hot sauce

Hoagie rolls

Ground Beef Mixture
Preheat a pan over medium heat and add the meat, shallot and garlic.  Cook until the meat is almost brown and then add the onion powder, salt and pepper and hot sauce and cook until the meat is completely browned.

Cheese Sauce
Heat a sauce pan over low heat and add the butter and minced garlic and cook until the butter is melted.  Add the flour, onion powder, salt and pepper and hot sauce and whisk until the mixture is light brown.  Slowly add the milk and the yogurt and allow to cook together for a few minutes.  Quickly stir in the cheeses and set aside.

Serve the beef and the cheese sauce over a toasted hoagie roll and enjoy!

Barbecue Salmon Burgers

When you want a burger, but you've already defrosted salmon the only logical thing to do is making salmon burgers.  Salmon burgers are a delicious alternative to beef burgers and you can make them taste "beefier" by using a little barbecue sauce.  Try this recipe for barbecue salmon burgers with some sweet potato fries and homemade buns!

Barbecue Salmon Burgers
Serves 2

2 salmon filets chopped into small pieces
1/4 cup BBQ Sauce (I had Sweet Baby Ray's in the fridge)
1/4 cup plain bread crumbs (I had Panko)
A few dashes of Old Bay Seasoning
2 tsp Coconut oil for frying

Heat the coconut oil in a non-stick pan over medium heat.

Put all of the ingredients into a food processor and pulse until combined.  Form the mixture into two patties and place in the skillet.  Cook on both sides for 3-5 minutes.  Serve with your favorite toppings like avocado and tomato and a side of oven-baked sweet potato fries!

Cheese Sauce Chicken Cheesesteaks

After hearing what my Aunt's planned cheesesteak dinner plans were, I knew I had to make my own cheesesteaks.  This is a quickly developed cheesy, chicken cheesesteak.  It's a good weeknight meal and if you have about two hours before dinner you can even make some lovely hoagie rolls to go with it!

These cheesesteaks feature chicken, onions and peppers and a really cheesy sauce of three cheeses to smear your hoagie roll and then drizzle on top.  These are flavorful with a hint of spice (you can always add more) and can be done during a weeknight.  If you're ambitious you can even make your own buns!

Cheesy Chicken Cheesesteaks
1 onion sliced thin
1 bell pepper sliced thin
2 chicken breasts
1 tbsp oil of your choice (olive oil, butter, coconut oil...)
1 clove minced garlic
garlic powder
onion powder
cayenne peppers
Seasoned salt
Hot Sauce of your choice (I used Tapatio)
1 tbsp worcestershire sauce
1 tbsp apple cider vinegar

Heat the oil in a large non stick pan over medium heat.  Add the onions and peppers and cook until the onions are soft and translucent, about 10 minutes.

Meanwhile, season the chicken to taste with the garlic powder, onion powder, Seasoned salt and the cayenne pepper.  Slice thin and add to the pan to cook along with the garlic.

Once the chicken is cooked add the hot sauce to taste, the worcestershire sauce and the apple cider vinegar.  Cook until the liquid has evaporated.  Your chicken is ready to go!


Cheese Sauce
1 tbsp butter
1 tbsp flour
1 cup chicken broth
1 1/2 cups mozzarella
1/4 cup cream cheese
Salt
Pepper
1 tsp nutmeg

Melt the butter in a small saucepan over medium heat.  Add the flour and whisk together.  Slowly whisk in the chicken stock until the mixture is smooth.  Stir in the cheeses, salt, pepper and nutmeg until you have a cheesy sauce!












Bread
Your choice of hoagie rolls OR
This really good recipe that can be made in 2ish hours.

Assemble
Take your hoagie roll and smear each side with that cheese sauce.  Top one half with the chick and then drizzle with some more sauce.  All that's left is to eat it!

Four Hour Meatloaf

Four hour meatloaf? Are you kidding? This must be some sort of joke.  Nope, this is not a joke. I made a delicious, moist and tasty meatloaf today in about 4 hours.  Your meatloaf doesn't need to take as long, but if you want it to have the same taste that mine did today, then you'll want to take these steps.  

My (give or take) four hour meatloaf started with caramelizing an onion over low and slow heat in a cast iron pan for about two hours.  Caramelizing the onion adds a lot of moisture to the loaf and caramelized onions just taste so darn good! I added a bit of honey, cayenne, two cloves of garlic and salt and pepper to my onions to develop that rich taste and finished with worcestershire sauce, apple cider vinegar, tomato paste, and chicken broth to the pan.  After my onions cooled for a bit, I mixed them with the meat, eggs and bread crumbs and allowed the mixture to rest in the refrigerator for an hour.  I'm not sure if this added to how delicious this loaf was, but that's what I did because I wasn't ready to cook it.  The last step I did was to baste the loaf in the oven every 30 minutes and then broiled it with a final layer of glaze for 3 minutes.  Are all of these overcomplicated steps necessary for a delicious meatloaf? Probably not, and of course you don't need to caramelize onions or let the meat rest, but that's just what I did and that's what produced an out-of-this world moist meatloaf.  Here's the breakdown!

Four Hour Meatloaf

Inspired by Ina Garten's Meatloaf and Abs Diet Sloppy Joes

Caramelized Onions

1 tbsp butter

1 onion diced

1 tbsp honey

Pinch of cayenne

1/2 tsp salt

1 tsp pepper

1/4 cup chicken broth

3 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

Melt the butter in a cast iron pan and add the onions and honey and cook over low heat for 30 minutes.  Add the salt and pepper and cayenne. Take off the heat and add the chicken broth, Worcestershire sauce and apple cider vinegar.  Let cool for a few moments.

Meat Mixture

2 lbs of ground beef

2 eggs beaten

1/2 cup bread crumbs

Salt and Pepper and cayenne to taste

Caramelized onion mixture

Combine all ingredients in a bowl, cover with plastic wrap and pop in the refrigerator for an hour

Glaze

1/2 cup Ketchup

2 tbsp Worcestershire sauce

2 tbsp apple cider vinegar

1 tbsp mustard

Combine all ingredients in a small bowl and set aside.

Meatloaf Assembly

Preheat oven to 350F

Cover a large baking sheet with parchment paper.  Put meat mixture on the baking sheet and form into a rectangular loaf.  Brush the loaf with the glaze and bake for 60-90 minutes.

Check the temperature after 60 minutes.  If your loaf is at 160F congratulations! It's finished. 

Let the loaf rest for about 15 minutes, slice it up and enjoy with mashed potatoes, mashed cannelini beans, or your carb of choice, and peas!

After a 15 minute rest

Sliced

Ready to enjoy with mashed beans and peas

Country Captain Chicken- My Way

I rediscovered a recent cookbook I purchased and have loved looking at the beautiful photographs.  I was inspired by the Country Captain recipe in the Well Fed Paleo cookbook and knew I needed to try this recipe, despite having never eaten this dish or seen it on a menu.  I took to google for additional inspiration and saw the Lee Bros recipe on the Food Network website. I had seen the dish on Throwdown with Bobby Flay and it looked good on the show, so I decided to mash up the Paleo and Lee Bros recipe and came up with this super tasty recipe!

My Country Captain Chicken recipe uses chicken breasts, lots of veggies and crushed San Marzano tomatoes.  This was flavorful and the extra veggies make it colorful.  I served mine with mashed cauliflower, but brown rice would also be good or cauliflower rice.  It doesn't taste like Indian cuisine, but it reminded me of jambalya in a way.  It takes some time to put together, but it's definitely worth it!

Country Captain Chicken- My Way
Inspired by Well Fed: Paleo Recipes for People who Love to Eat and Lee Bros. Country Captain Chicken (as seen on Bobby Flay's Throwdown

1/2 cup beef broth or chicken broth
1/4 cup raisins
3lbs Chicken Breasts
2 tbsp coconut oil
Salt and Pepper
1 tbsp curry powder
1 tbsp ras el hanout spice blend
Dash of cayenne pepper
1 tbsp of tomato paste (optional)
1/2 onion, diced
4 carrots, diced
3 celery stalks, diced
1 cup bell pepper, diced
3 cloves of garlic
1 28 oz can crushed tomatoes (San Marzano is what I used)
bacon as a garnish

Preheat oven to 350F 

Place the raisins in a bowl.   Put the broth in a small saucepan and bring to a boil and pour over the raisins.

Heat the coconut oil in a dutch oven over medium- high heat.  Sprinkle salt and pepper over the chicken breasts and place the chicken in the pan to sear on both sides, but do not crowd the pan.  Transfer the seared chicken to a 9x13 pan.

Add all of the vegetables to the pan with the remaining oil and cook for about 15 minutes or until softened.  Add the spices and tomato paste to the pan and cook together for about a minute.  Add the raisins and broth, the crushed tomatoes and allow to reduce for about 8 minutes.  Pour the mixture over the chicken.  Cover the pan in aluminum foil and bake for 30 minutes.

Turn the heat up to 400F and bake for another 10 minutes.  

Serve with mashed cauliflower or cauliflower rice and top with cooked bacon if desired.  Enjoy!

Thanksgiving Sweet Tater Tot Casserole

It's been a deep clean of the food in the house sort of week.  I've gone through cabinets, the refrigerator and freezer and been tossing and using up all the processed food in the house.  It's been very successful and I only have a few things left that are shelf stable that I'll hold on to (cake mix for example).

This recipe is inspired by the deep clean and the tv show Chopped.  This recipe was originally going to be made with my homemade sloppy joe sauce, but I discovered a jar of turkey gravy and thus the recipe was born!  This was amazingly delicious and I really couldn't stop eating it.  This has the perfect combination of spice with some cayenne pepper, it's comforting because of the turkey gravy, and who doesn't like tater tots?  This was very easy to put together and if you had a pan that is oven safe, it would be a one-dish wonder!  This recipe could also be made gluten free if you made your own homemade gravy without flour. Have fun with this and add your own veggies! This is a keeper and heats up well for leftovers.

Thanksgiving Sweet Tater Tot Casserole
Little butter
1 onion chopped
1 lb ground turkey
2 cloves of garlic
Salt and pepper
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp ginger
1/2 tsp cayenne pepper
1 tsp Trader Joe's 21 Seasoning Salute (if desired)
1/2 cup green beans (that's all I had leftover in the bag, use as much as you want!)
1 jar of turkey gravy or homemade
Tater Tots (Sweet potato or other)  I had about 15 tater tots topping mine and the top wasn't covered.  Certainly you may use enough to cover the top of your turkey mixture.

Preheat the oven to 400F

Heat a non stick pan over medium low heat and toss a little bit of butter in there to melt.  Add the onion and sautee until soft.

Add the ground turkey and all the spices and cook the turkey through.  Add the frozen green beans, the jar of turkey gravy and let everything come together and simmer.

Transfer your mixture to a casserole dish sprayed with non-stick cooking spray and then sprinkle (or carefully arrange) the tots over the top.

Pop in the oven and cook for the time determined by your package of tots.

Let cool and enjoy!

I began to artfully arrange the tots...

...then realized I didn't have enough tots, so I sprinkled them on.  

Chicken Delight

After an extravagant week of eating out and eating a lot, it's time to detox.  I decided to turn to "You Are What You Eat" by Dr. Gillian McKeith for some detox inspiration.  A recipe that looked yummy and easy and accessible to try was her Chicken Delight Recipe.  This recipe was super easy to put together.  Cooking the chicken with a bit of liquid in the oven makes for a very moist chicken breast.

Chicken Delight
3 chicken breasts sprinkled with pepper
Handful of Basil Leaves
1 Tomato, chopped
1 tsp boullion
1/2 cup boiling water
Handfuls of Spinach

Preheat the oven to 400F

Lay a sheet of foil in a baking tray and place the chicken breasts on the foil.  Tear the basil leaves and add the basil and tomatoes over the chicken.  Pour the boullion and water mixture over the chicken and tomatoes.  Fold over the foil to make a packet and bake for 20 minutes or until the chicken is cooked through.

Serve over handfuls of spinach (raw or lightly steamed)

Squash and Sweet Potato Soup

Lunches during my week of detox is this light Fall soup from "You Are What You Eat" by Dr. Gillian McKeith.

This soup is quite easy, minus all of the chopping of the vegetables.  I adapted the recipe slightly because my store did not have some of the ingredients (fennel for example).  The soup is actually quite filling even though it's just veggies.  It's the perfect soup for fall and after a heavy Thanksgiving week!

Squash and Sweet Potato Soup
6 cups of water
2tbsp olive oil
1 tbsp chicken bouillon
1 butternut squash, cubed
1 sweet potato, cubed
3 large carrots, sliced
1 onion
1 clove of garlic

Heat the olive oil in a large pot and add all of the vegetables and cook until the veggies are soft (about 10-20 minutes)  Add the bouillon and 6 cups of water and bring to a boil.  Cook for about 20 minutes and either blend or leave the veggies whole.  I blended the chilled soup the next day.  Waiting until the next day is much safer than blending hot liquids!

Pumpkin Ravioli

It's the week of Halloween and it was time to break into some canned pumpkin.  I saw a recipe a few weeks ago in Self Magazine for some pretty easy and delicious looking ravioli.  I said, "Great! This looks like a yummy and easy recipe to try!"  This is easy, so just go ahead and make this already!

I followed the Self Magazine recipe pretty well, but I ended up with more ravioli than they made.  I also did not make the butter sage sauce they had, but instead went with olive oil and parmesan cheese.  There are two ways you can cook the prepared ravioli.  The first way I've tried was to simmer them in hot water and then drizzle with olive oil and cheese.  The second way is to directly cook them in the oil in a pan.  Cooking them directly in olive oil, makes them crispy!  Both ways are equally delicious!

Pumpkin Ravioli
Self Magazine

1/2 cup canned pumpkin
1 lightly beaten egg yolk
2 tbsp grated parmesan
1 tbsp bread crumbs
Salt and Pepper
16 wonton wrappers
1 egg white lightly beaten

Combine all of the ingredients (minus the wonton wrappers) in a bowl.

Arrange the wonton wrappers on a sheet of parchment paper.  Place a rounded tsp of filling near the corner of the wonton wrappers. Brush edges with the egg white and fold over.

Cook!
Version 1: Cook the ravioli in simmering water for 4 minutes or until they start to float.  Place on a plate and drizzle with olive oil and cheese
Version 2: Heat olive oil in a non stick pan over medium heat and directly place the ravioli in the pan until they start to bubble.  Flip and cook on the other side.  Add cheese.  Eat

All lined up!

Close Up!

Folded and Made

Close Up

Cooked by simmering

Crispy!

Turkey Meatballs

When you eat a lot of ground turkey, meatballs are likely going to be something you make with it.  This recipe for turkey meatballs features a power punch of veggies.  I wanted to include some more veggies, just to see what happened and you can't taste them! These are a healthy and tasty meatball. I served mine with quinoa most days, but tried with spaghetti squash one day.  Another tasty treat is to stuff a bell pepper with the quinoa and turkey! Yummy!

Turkey Meatballs

1.5 pounds of ground turkey

3 egg whites

1 tbsp tomato paste

1/2 cup oat bran

1/2 cup baby spinach, chopped fine

1/2 red bell pepper, diced

10 basil leaves, chopped fine

Red Pepper Flakes, Salt and Pepper

Preheat oven to 375F

Put all of the ingredients into a bowl and mix to combine.  Portion the meatballs using a cookie dough scoop or make them into a large tablespoon size.  Place on a baking sheet lined with parchment paper.

Bake the meatballs for about 30 minutes or until they reach 165F.  Serve anyway you want with a little cheese!

Turkey Meatballs in a roasted green pepper

Turkey Meatballs with Spaghetti Squash

Turkey Meatballs with Quinoa

How to Open a Spaghetti Squash and Why "Spaghetti" is a Misnomer

A few weeks ago, I purchased a spaghetti squash from Trader Joe's.  I was excited to try this seemingly magical and innocent winter squash.  People of the internet have shared the wonders of this happy little squash and I wanted to be part of the action.  What people don't explain, is just how difficult of a shell this little guy has.  The happy pale yellow flesh of the squash has a mean secret and this guy is one tough cookie to break.  I tried to slice it and that was impossible so it sat on my counter for a few weeks.

I finally worked up the nerve to attempt to open the squash and get through to this magical spaghetti.  I threw it into a preheated 350 oven and let it soften for about 20 minutes.  After time spent in the oven, the squash was very easy to open.  I sliced in half very easily, scooped out the seeds and threw it back in the oven after increasing the temperature to 375.  I let it roast for another 20 minutes and decided that was long enough.

The internet promised that the squash could easily be scraped into thin "noodles".  The internet was true!  You can easily scrape out the flesh with a fork and it looks quite interesting.  It's not exactly like spaghetti, but it was pretty neat to see such delicate strands come from such a difficult gourd to open.

I decided to use the remaining turkey meatballs I had to have "spaghetti" and meatballs.  This was hugely disappointing.  My squash was crunchy and flavorless.  It was not the best introduction to this "fantastic" carb replacement.

I went back to the internet and discovered a hash brown casserole made with the squash.  I decided that this would be what would make the most sense for this squash and you know what, it was.  Going forward I'm calling spaghetti squash, "hash browns" squash.  As hash browns, the inherent crunchy texture of the squash works perfectly.  When you top the hash browns with sunny side up eggs, the yolk will become absorbed into the squash just has it would with potatoes.  This is the best comfort food breakfast without feeling like a complete fatty afterwards!

Spaghetti Squash "Hash Browns"

1 tbsp butter
One medium sized Spaghetti Squash, already roasted and prepared
1 tbsp your favorite All Purpose Seasoning.  I used Trader Joe's 21 Seasoning Salute.

Heat a nonstick pan over medium high heat and add the butter.  Once the butter is melted add the squash in an even layer and add the seasoning.  Allow this to cook until the bottom side is brown, about 5 or so minutes.  Flip over and allow the top side to cook for about 5 minutes.  Turn off the heat.  Serve with eggs or your favorite breakfast dishes.

Close Up of the Squash

Check out that Steam Action!

Yogurt Marinated Chicken with Potatoes

Lunch this week is this tasty combination of chicken, sweet potatoes and red potatoes.  I marinated the chicken overnight in yogurt with spices and boiled the potatoes until tender.  I cooked everything together in one pain and divided into tupperware.  This is super easy and super tasty!  If you try it, let me know how it goes!

Yogurt Marinated Chicken and Potatoes
1 pound chicken breast, chopped into bite sized pieces
1 cup plain greek yogurt
2 tbsp Emeril's Spice Blend
1 tbsp olive oil
1 1/2 sweet potatoes, peeled and chopped into bite sized pieces
6 small red potatoes, chopped into bite sized pieces
Salt and Pepper

Put the chicken in a bowl and sprinkle the spice blend over, making sure every bite will have some spice.  Spoon the yogurt over the chicken and mix well.  Cover with plastic wrap and place in the fridge overnight to marinate.

The next day....
Put the potatoes into a pot and cover with water and sprinkle with salt.  Bring to a boil and cook until fork tender and drain.

Meanwhile, heat the olive oil in a large nonstick pan.  Add the chicken, discarding any excess marinade and cook for about 10 minutes.  Add the potatoes and stir everything together to combine.  Double check the temperature of the chicken (165F) and then divide into 5 servings for lunch for the week!  

Enjoy!

Kinda blurry picture

All divided up and ready for lunch!

Scotch Eggs

I've been reading my new Paleo cookbook and was going through the beautiful pictures to decide what to do for breakfast for the week.  I came across a picture of Scotch Eggs.  I had no idea what Scotch Eggs were, what they tasted like, or how to make hard boiled eggs.  Nevertheless, I knew I wanted to try it for an easy breakfast for the week.

These eggs are pretty easy to make too! They require just a bit of work with hard boiling the eggs and peeling, but it's well worth it! I read that some people have problems with getting the meat around the egg, but this wasn't a problem for me.  Make sure your hands are wet so that the meat doesn't stick.

These eggs are a great way to get your protein in the morning! I served mine with a side of fruit and it was quite tasty!  Let me know what you think!

Scotch Eggs
Insprired by Well Fed- Paleo Recipes
1 1/2 pounds of ground meat ( I used a combination of chicken breakfast sausage and ground turkey)
6 hard boiled eggs, peeled.
2 tbsp tomato paste
Handful of fresh basil, chopped
2 tsp garlic powder
2 tsp onion powder
1 tsp parsely
1 tsp oregano
salt and pepper

Preheat the oven to 375F  Cover a baking sheet with parchment paper

Place the meat, spices, tomato paste in a bowl and mix together.  Take a handful of the mixture and wrap around the egg.  Place on the pan.  Do this with all the eggs.

Bake for 25 minutes and then increase the temperature to 400F and bake an additional 5-10 minutes or until the meat is cooked through.  Enjoy!

 Raw Balls!

Cooked!

Served! I actually made perfect hard boiled eggs!