Egg In a Hamburger Basket

So I realize I haven't updated in a while. I'm sorry. Hopefully this update of awesomeness will make up for that.

I don't know what to call these so I'm making this part fist and hoping it'll come to me.

These are hamburgers or cheeseburgers (I made cheeseburgers) stuffed with an egg.
GENIUS?! yes I Think so.


You'll need:
hamburger
egg

Now I don't know how you mix up your hamburger meat for hamburgers I add some random seasonings in the cupboard and some Worcestershire sauce. Mix that ALL up with your hands. mmm yum.

Get a ball of meat and make it into a patty.

Take a cup I used this one:

it's just a normal size glass. I tried a mason jar but the hole was to small for the egg.

The hardest part is cutting the circle out of the burger patty. Because trying to pick up a circle burger with the middle missing and have it all stick together is close to impossible.

I sprayed my pan before I put the burger patty in. Just to make sure the egg doesn't stick.
Once the patty is in the pan ( I used medium heat) crack the egg and drop it in the middle.

Then comes flipping. You think this would be the hard part. I promise it's not at all.

When the side down is done cooking how you like it. It's time to flip the burger. Get the spatula as far as you can under. Then I used a wooden spoon to push it all the way on the spatula without breaking the yolk.
I turned the pan sideways so the egg didn't have a harder landing. (I know lame and sounds stupid but it's how I did it).

Let it cook all the way through but not long enough so the egg is overcooked. (Which I didn't master until burger five)
Then ta da! done. top with cheese and whatever you want. 

I promise... you'll probably never make burgers the same.

Alice Springs Chicken

Well; Yesterday was the first day of Cody and my low carb diet. The first two weeks are 20 carbs a day. So trying to find recipe's that aren't a lot of carbs. Actually easier then it seems.

Last night I made Alice Springs Chicken from Outback Steakhouse. But a low carb version. We had some people over and they thought it was awesome too. They aren't even on the diet.

4 chicken breasts (I trim the fat off just because I'm picky)
1/2 cup dijon mustard
1/2 simple syrup (sugar free)
1 tablespoon canola oil
8 strips of bacon
Mushrooms (optional)
Butter
Mexican style shredded cheese about 1 cup

Mix the mustard, simple syrup and oil in a mixer.
Marinade the chicken for 4 hours. (I only marinated for about 5 minutes because I was in a hurry)
Preheat the oven to 350.
Spray a casserole dish and set aside.
Sear the chicken in a pan on the stove. Pretty much until it's about all cooked through.
Saute the mushrooms in the butter until cooked. 
Cook the bacon and place two strips on each chicken. If you're adding the mushrooms add on top of bacon then top it all off with the cheese. (I topped with a lot of cheese)
Put in the oven for 7-10 minutes. Just until the cheese is bubbly.

                                                                ENJOY!

Without mushrooms only 1 carb per chicken breast
with mushrooms only 3 -3.5 carbs per chicken

Ranch Slow Cooker Potatoes

This... is also simple and delicious.
And you can cut in half. I made it for six people and it was perfect. 

Warning: Your first bite may make your eyes cross because they're so good.

1 1/2 cups sour cream
2 cans of cream of chicken soup
2 packet of ranch dressing mix
3 large russet potaotes

Mix sour cream, soup and ranch in bowl.
Cut up your potatoes into about one inch pieces.

Throw ALL into crock pot and let go for 4-5 hours on high.

Tip* Spray your crock pot with pam for easy clean up if you don't have the liners.

Cadbury Cupcakes

I made these last night. It makes 24 and well... I have 3 left.

Now; you could make this A LOT easier then I did and get a store bought chocolate cake mix. (Which is what I planned on doing but then decided these were to EPIC for cake mix) You could actually get an already frosting too.
This is my food blog. Therefore.. this is what I used.

FIRST: GET FOUR THINGS OF CADBURY EGGS. THE MINI ONES. 12 IN A CONTAINER. FREEZE TWO CONTAINERS OVER NIGHT.

NEXT: Preheat oven to 350 degrees.

You will also need cupcake liners (obviously).


Then for the cake mix:
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoon vanilla
1 cup boiling water

This recipe seems kind of odd to most with the boiling water. But I PROMISE these are moist and delicious.

Add all the dry ingredients together. Then add everything EXCEPT the boiling water. I usually bring the water to boil while I'm adding everything together. Now this right here without the water looks like a great cake mix (and taste like it too). Add the water and mix more. Don't worry it's supposed to be thin, it's okay

Next like every other recipe pour the batter in the cupcakes. 2/3 full.
Drop in a frozen cadbury egg into each batter and make sure it's covered by batter. (I usually just use my spatula and swirl it around.
(Frozen cadbury eggs don't melt into your cupcakes.)
Cook for 22 minutes. 

While they cook start the frosting. (Unless you using premade then just... let them cool)

I used a simple buttercream.

Take a bit of the frosting out in a different bowl and dye it yellow.
Pipe the white buttercream on then yellow in the center. (to look like an egg)
Then top with a cadbury egg.

Yum Yum Suace

Some people call it 'seafood sauce'
It's the sauce you get at the hibachi grill. The addictive delicious sauce you poor over your rice and meat and just say "can you just keep the container of the sauce here"

1 cup mayo
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1 teaspoon granulated garlic
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Mix all these ingredients together. Refridgerate for at least an hour OR overnight.

POUR OVER EVERYTHING!

Cookie dough topped brownies.

Before you say no; keep in mind this is an EGG LESS cookie dough. So as it may not be healthy it's okay to eat.

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Before you begin as every recipe starts preheat your oven to 325. 
Spray a 9x13 pan really good (helps get the brownies out later.)

Now melting the chocolate for the brownies you can either put it in a glass bowl in the microwave for 30 seconds at a time. BUT if it burns like Paula Deen says it's "trashcan". I put a saucepan with water in it and the glass bowl on top. It works as a double boiler and you can melt the chocolate evenly. Just keep stirring. 
Once it's all melted set it aside it has to cool a little. 
Start mixing or whisking together the brown sugar and butter. Add the eggs and vanilla and mix or whisk those in too.Then your chocolate is cool enough to go ahead and mix that in too. 
Mix in the flour and whisk/mix together just until combined. (You don't want to over-mix)
 Go ahead and pour the batter in your pan. 
Bake 25-30 minutes. (check with toothpick should come out clean)
Set the brownies aside so they can cool. (The last thing you want to do is spread your dough on top of warm brownies.) 

Now we can start the cookie dough!
Just as any other cookie dough starts mix in mixer all the wet ingredients. 
Once all combined go ahead and start your dry ingredients. (Chocolate chips last.)

Once the brownies are cooled enough go ahead and spread on top just like frosting.

Place in fridge until the dough is set. (or freezer for speedy set up)
 

Bacon Caramel Brownies.

Now this one is a TAD more complicated. It took me twice to make the caramel. But I'll tell you what I learned so you can only make it once. :) That's how nice I am.

First preheat your oven to 350. (it takes a while to heat up)
Get a square 8 inch pan and line with aluminum foil and spray the foil.
Cook up 4 slices of bacon. (I usually cook 5 because I have to eat a piece)
Crumble the bacon up into little pieces.
KEEP THE GREASE IN THE PAN


For the caramel sauce:
1/2 cup of heavy cream
1 cup sugar
6 tablespoons butter

Add cream to your bacon grease while the pan is hot. Then set aside and let come to room temperature.
In a medium saucepan on high cook up your sugar. It will get liquified and an amber color. Now this is where it gets a little difficult. (I had my boyfriend help me) You NEED to keep stirring while you mix in the butter. It will bubble up and then once that is melted mix in the heavy cream. Remember KEEP STIRRING.
Add in half of the crumbled bacon.
Set aside and let come to room temperature.

Now comes the brownies. This part is easy peasy.

8 tablespoons (1 stick) butter cut into pieces
6 oz (half bag) of semi sweet chocolate chips
1/4 cup unsweetened cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
bacon
bacon caramel

Melt your butter and chocolate chips. (I did it in microwave for 30 seconds and stir and then for 10 seconds after) You can do it whatever way you want.
Mix in the cocoa powder until smooth
Add eggs one at a time
Then add your sugar, vanilla and flour.
Mix in the rest of the bacon.

In you're lined pan mix 1/3 of the brownie batter and top with the caramel. Swirl the sauce into the batter with a knife and repeat until your batter and caramel is gone.

Place in the oven for 30-45 minutes.

Note* you want them moist so take them out a TAD early.