Doin' Some Cookin'... Chipotle Scotch Eggs

With working out as hard as I have been the last couple of months and hitting the weights my body has been craving protein. The protein I crave the most is hard boiled eggs but I burn out on them because the texture gets to me after a while. 

One evening I was soaking my muscles in an Epsom salt therapy bath to help ease the soreness and I took the April issue of Women's Health magazine with me. I came across an article that had 16 different recipes all using hard boiled eggs. I pulled out the pages taking note of a couple I wanted to try.

Thursday night I had to work until 10pm but took a break to cook dinner. I was craving breakfast for dinner and remembered this recipe for Chipotle Scotch Eggs and decided to pair it with some veggies (Yukon gold potato, Brussels sprouts, and asparagus) that I could roast while the eggs were baking. 

Never heard of a scotch egg? A scotch egg is a hard boiled egg wrapped in sausage and deep fried and a popular dish in the United Kingdom. They are traditional pub food. 

Not these bad boys though which makes them waistline friendly. 

I patiently waited the 30 minutes and stayed away from Little Man's pizza he got to enjoy while watching the 2017 NFL Draft. But!, it was so worth it. These Chipotle Scotch Eggs did not disappoint. It wasn't quite the breakfast for dinner taste I was hoping for but was the perfect meat and potatoes kinda dinner. 

The recipe called for only one chipotle pepper but I used two and the chipotle flavor is subtle. Next time I would throw in one or two more and maybe leave out the carrot, although you can't really taste it and I guess why not sneak in more veggies to the diet if I can. 

I've had these Chipotle Scotch Eggs the last couple of mornings of breakfast after my workouts and they are just what my body needs. Protein wrapped in protein. Genius. 

Chipotle Scotch Eggs

Adapted from: Women's Health Magazine, April 2017 Issue

Makes 6 Servings (1 Egg Per Serving)

Stars of the Show:

• 1 lb lean ground pork 
• 8 baby carrots (or 1 medium carrot)
• 2 chipotle peppers in adobo sauce
• 1/2 tsp salt
• 6 hard boiled eggs

And Action:

Preheat oven to 350 degrees. Pulse the pork, carrots, chipotle peppers and salt in a food processor until well combined. Divide the pork mixture into six equal portions and mold the mixture around each egg until fully covered. Place the eggs on a greased baking sheet and bake for 30 minutes. Enjoy!

Doin' Some Cookin'... Chipotle Chicken Enchiladas

As a kid when we'd go out for Mexican food I always ordered chicken or cheese enchiladas, in my teens it was chicken chimichangas, and now as an adult I prefer tableside guacamole and ceviche.

I tend to get disappointed if I order enchiladas because I don't like how they are swimming in sauce. The soggy tortilla texture is a turn off and they feel like such a gut bomb. I have found the solution and that is to make them myself.

This recipe is hands down the best I've made to date with minimal fuss making it perfect for a work night. These have the perfect amount of spice and not swimming in sauce. Smokey, slightly spicy, and absolutely delicious. Feel free to switch it up with a different proteins or adding veggies.

Chipotle Chicken Enchiladas

Adapted From: Hezzi'D's Books and Cooks

Makes 4 Enchiladas

Stars of the Show:

• 1 tbsp olive oil
• 1 tbsp all purpose flour
• 1/2 tbsp chipotle chili powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1 chipotle pepper in adobo sauce, minced
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 cup chicken stock
• 3 roasted garlic cloves, minced
• 3 pan seared chicken breasts, cut into bite sized pieces
• 1 1/2 cup shredded cheddar cheese
• 4 flour tortillas

And Action:

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat. Add the flour and stir with a wooden spoon until you have a smooth roux.

Stir in the chili powder, paprika, oregano, chipotle pepper, tomato paste, tomato sauce, chicken stock, and garlic cloves. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes. 

In a medium bowl, combine 1/2 cup of the sauce, chicken, and 1/2 cup of cheese. Mix well.

Divide the chicken mixture between the 4 tortillas and roll up. 

Pour a 1/2 cup of the sauce in the bottom of a baking dish, place the enchiladas on top, and pour the remaining sauce over the top, and sprinkle with the rest of the cheese.

Bake for 20 minutes or until cheese has melted. Enjoy!