Dinosaur Eggs

This is my own version of what others call 'scotch eggs'.  My kids weren't that excited to eat them so I had to get creative and come up with a better name. We now call them Dinosaur eggs and they are very popular in our house.  These are pretty easy to make and a super dose of protein which is always a plus.  We love these for breakfast, post workout meal, snack, lunch, dinner . . . are you catching on that these are delicious anytime you're hungry! I also send them for school lunches and they're perfect!

2 lbs (2 packages) Italian sausage
     -I like to use 1 hot Italian and 1 mild Italian.  I put both in a bowl and use my hands to combine well
8 - 10 hard-boiled eggs, peeled, rinsed and patted dry

                       

Gently work the meat around the egg

• Preheat oven to 375
• Divide your sausage into equal parts for each of your eggs (if you have 8 eggs, divide your sausage into 8 equal patties)
• Start with a sausage 'patty' and place egg in the center.  Using your hands carefully work the meat around the egg and make sure it is evenly distributed.  Be sure to work all the cracks out so the meat doesn't separate during cooking
• Repeat procedure with all eggs and place them on a baking sheet
• Bake for 25 - 30 minutes
• Turn on broiler and cook an additional 3 - 7 minutes depending on the level of crispness you would like on your dinosaur egg
• Enjoy!

The Dinosaur Egg hatched

Easy Chicken Dinner

I'm back!  Summer flew by and I obviously didn't stay on top of my recipe blog.  But, the kids are in school and I'm getting back on track.  With school activities filling up the calendar, it's so important to have easy meals you can put together for your family.  This is one I got from the Paleo Diet Cookbook with some modifications.  I know fennel isn't an everyday food item (in most kitchens) but give it a go, it's yummy.  Here's a quick video how to for fennel. Enjoy!

8 - 10 chicken thighs

Freshly ground black pepper, to taste
4 Tbsp extra virgin olive oil
1 fennel bulb, cored and sliced
1 pint cherry tomatoes, washed and halved
1/2 Cup coarsely chopped fresh basil
1 yellow onion, chopped

• Preheat oven to 425.  
• Saute onion in 2 Tbsp oil for 20-25 minutes until brown and caramelized,  stirring often.  Remove from heat.
• Season chicken thoroughly with freshly ground pepper.
• Heat 2 Tbsp oil in a cast iron skillet over high heat.  Place chicken in pan and sear each side for 2 minutes.  Remove from pan and set aside.
• Add fennel and tomatoes to pan and saute for 2 minutes.  Add onion and stir to combine.  Place chicken back in pan and sprinkle with basil.
• Cover with foil (or lid) and bake in oven for 30 minutes.  
• Change oven setting to broil.  Remove foil (or lid) and set under broiler for 2-3 minutes.
• Remove from oven.  You can garnish the chicken with fresh basil leaves

Quick Chicken Salad

I was in a hurry the other day and had no plans for a meal and 4 hungry boys (my husband is considered one of the boys).  The only thing I could find was canned chicken and this is what I created.  It was a big hit and quite delicious.  All of the measurements are guesstimates, change it to your preference.  I served this in a leaf of lettuce with tomato and cucumber on the side.

2 cans chicken (I use big costco ones)
guacamole
yellow mustard
black pepper
cayenne pepper

garlic powder

• Open chicken, drain and put in a bowl
• Add half a container of guacamole
• A generous squirt of yellow mustard (probably about 1 1/2 tsp)
• black pepper to taste, a dash of cayenne and garlic powder (prob 1 1/2 - 2 tsp)
• Mix well

Easy Chicken

I had some leftover chicken tenders the other day and threw them in some foil with black pepper a little bit of salt and a can of diced green chilies.  Just seal the foil, put on a baking sheet and cook at 350 for 25-30 minutes or until done.  This could be a meal, a snack, protein to go with your eggs at breakfast . . . the possibilities are endless.

After

Before