Ally's Sweet and Savory Eats

Friday, May 18, 2018

Egg-in-the-Hole Cast Iron Skillet Burgers

Burgers in a cast iron skillet are incredible...but imagine the delight 
of a cracked egg INSIDE the burger.  It's better than flowers and sunshine.

This post is sponsored by the Iowa Egg Council, but all opinions are my own.

Egg-in-the-Hole Cast Iron Skillet Burgers...a deliciously seasoned hamburger with a cracked egg fried in the middle.  Perfection in a burger! (sweetandsavoryfood.com)

Considering I've given you TWO, count them two, burger recipes this month, I think it's fair to say that right behind chocolate, pizza, coffee and any-and-all pasta dishes, burgers rank right up there at the top.

They hold a special place in my heart.

Especially in the summer.  Especially when grilled in a hot cast iron skillet.  Especially when eggs are involved.

Cracked in the middle, drippy, fried eggs.

Egg-in-the-Hole Cast Iron Skillet Burgers...a deliciously seasoned hamburger with a cracked egg fried in the middle.  Perfection in a burger! (sweetandsavoryfood.com)

Yes, you heard that right.

I went ahead and cut out a perfectly centered circle in each of these burgers, then cracked an egg into that darling little well during the cooking process and afterwards proceeded to eat all that drippy goodness with extremely sticky fingers.  I washed up and then seriously contemplated having another one.

I've had a long, lovely relationship with the Iowa Egg Council, so when they approached me about creating a new egg recipe, which happens to just coorespond with National Burger Month {ahem, May} and National Egg Month {ahem, again May}, we both quickly settled on this fun burger.

Did you know that Iowa, of all places, is the #1 egg-producing state in the country, producing nearly 16 billion eggs per year?  That means that nearly one out of every five eggs consumed in the United States comes from an Iowa farm.

Egg-in-the-Hole Cast Iron Skillet Burgers...a deliciously seasoned hamburger with a cracked egg fried in the middle.  Perfection in a burger! (sweetandsavoryfood.com)

Eggs are always, always, always in our fridge, whether from my friend's local farm or from the grocery store.  We eat them every which way - scrambled, deviled, hard-boiled, fried...and recently inside burgers.

They are cheap {17 cents per serving}, good for you {zero carbs, no sugar and just 70 calories}, plus they have six grams of high-quality protein, so when you mix that with a burger you'll be full and happy for hours.

Add a little butter to cook them in, a slice of Swiss cheese and my personal favorite a dollup of blackberry jam {a little sweet to cut through the savory} and this is a burger made in heaven.  But don't worry, if that's not your thing, top it traditionally with lettuce, tomato, onion, mustard, pickle and ketchup.

It's goes down just fine all the same.  So good!  And can we talk about what happens when you cook burgers or eggs in a cast iron skillet?  

It's incredible.  The burgers get a flavor infused crust on them and the eggs get a crispy edge and well it all just makes me want to dive in and take a bath in the skillet itself.

The yolk can be cooked to your liking - drippy and messy as I enjoy it or a bit more firm and not so drippy if that's your thing.  Don't miss out on that yolk!  They contain choline, a nutrient that promotes natural cell activity, liver function and the transporation of nutrients throughout your body.

Egg-in-the-Hole Cast Iron Skillet Burgers...a deliciously seasoned hamburger with a cracked egg fried in the middle.  Perfection in a burger! (sweetandsavoryfood.com)

I've yet to even mention the sliders that come with this burger.  Remember how you cut out that center circle?  Well, save those little babies to fry up in that same hot, buttery cast iron skillet for sliders later.

Or - if you're making this meal for the family and the kids are a bit freaked out about an egg-in-the-middle-burger {it's okay, they'll learn to love 'em}, cook up the sliders for them and everyone is happy!

Or - better yet, make these the center of attention at your upcoming Memorial Day barbecue.  How impressive to throw that cast iron skillet right on the grill and showcase these burgers to your crowd?  I can bet people will be super impressed.

And they'll be drooling.

Egg-in-the-Hole Cast Iron Skillet Burgers...a deliciously seasoned hamburger with a cracked egg fried in the middle.  Perfection in a burger! (sweetandsavoryfood.com)

I big, flowery, sun-kissed summer-y thank you to the Iowa Egg Council for sponsoring this post.  My sponsors and supporters are what keep this fun food blog moving along.  And thank you to my faithful readers who continue to support and make my meals!

MAKE THESE BURGERS.

FRY UP THAT EGG.

Combine the two and experience an epiphany.

burgers, cast iron
Yield: 3 burgers + 3 mini slidersPin it

Egg-in-the-Hole Cast Iron Skillet Burgers

Would doesn't love a runny fried egg on top of the burger? But what about inside the burger? YES. This burger is genius.
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

ingredients


  • 1 lb ground beef
  • 3 eggs
  • freshly cracked salt & pepper
  • 1 T sugar
  • 3 slices Swiss cheese
  • 3 brioche buns
  • 3 T unsalted butter

instructions


  1. In a bowl combine the ground beef, sugar and lots of freshly ground salt and pepper.
  2. Divide the meat into 3 sections and form into 3 large burger patties, about 4-5 inches in diameter.  Place the burgers on a cutting board.  Take a round glass, cup or cookie cutter and cut a circle out of the middle of the burger.  Set that "mini burger" off to the side.
  3. Heat your cast iron skillet to medium-high heat.  Add the butter to the skillet when hot.  Place the burgers into the melted butter and cook for 3 minutes on the first side.
  4. Carefully flip the burger and immediately crack the eggs into the middle of the burgers.  You might have some overflow if they are large eggs, but that is okay.  Cover the skillet loosely with tin foil and cook the burgers for another 4-5 minutes.
  5. If the egg is still too runny, gently flip the burgers for another 30 seconds before removing from the skillet.  Allow the burgers to rest for a few minutes.
  6. Lightly toast both sides of the brioche buns in the hot skillet.
  7. To serve remove the toasted buns, top with a slice of Swiss cheese and the finished burger.  I additionaly topped my burger with a dollup of blackberry jam, for a sweet/savory effect.  But mustard and ketchup works just fine too!
  8. Don't forget to quickly grill up those mini burgers for the kids!
Created using The Recipes Generator

Thursday, May 10, 2018

Crispy Brussels Sprouts with Bacon

Do not be afraid of brussels sprouts!
I turned these little baby cabbages into a crispy, delicious side dish.

Crispy Brussels Sprouts with Bacon...this jazzed up veggie side dish is fun and new!  Roasting the brussels sprouts with bacon and tossing them in a sweet glaze makes them perfect for any dinner. (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

I figured I'd throw in this delicious vegetable side dish {with just a hint of bacon} before I throw a greasy burger at you next week.

It's all about balance.

More on these little cabbages in a bit.

Let's talk life first, because you know I always like to talk life first.  What have you been up to?  Are they the same things I'm surrounded with right now?

Here's my list: gardening, baseball tournaments, flowers, softball practices, end-of-the-school-year mumbo gumbo, field trips, yard work, garage sales and so much more.  I honestly feel like the month of May is the craziest when you have kids.

Crispy Brussels Sprouts with Bacon...this jazzed up veggie side dish is fun and new!  Roasting the brussels sprouts with bacon and tossing them in a sweet glaze makes them perfect for any dinner. (sweetandsavoryfood.com)

My second grader is living and breathing baseball {he thinks he's Anthony Rizzo} and infomed me just last night how when school is out he's done with all things learning.  No summer worksheets to keep his math on track and no "resting" in the afternoons to read.

Ha.

He must not know his Mother.

My first grader can be found doing cartwheels down our hallway at all hours of the day, so much so my house shakes at all hours.  She can crack that softball across the field with her eyes closed and only wants to help with chores if there is something in it for HER.

And then we have that youngest babe who turns FOUR on Monday.  She had a ONE HOUR tantrum yesterday because I asked her to put her clothes away.  Yet, she is the biggest helper outside, willing to dig in the garden with me or to pull tulips weeds.

Crispy Brussels Sprouts with Bacon...this jazzed up veggie side dish is fun and new!  Roasting the brussels sprouts with bacon and tossing them in a sweet glaze makes them perfect for any dinner. (sweetandsavoryfood.com)

The kids are keeping me incredibly busy and although I'm a stay-at-home-mom, time is still limited.  Each and every day I forget to do something I was supposed to do the day prior.  Buy that special drink for their field trip the next day?  Forgot.  Boil eggs in the Instant Pot because suddenly everyone in the house wants to eat them ALL THE TIME?  Forgot.  Vacuum out the van which looks like a homeless person is living in it?  Still hasn't been done.

But make a somewhat healthy, delicious side dish?

I've got time for that.

Crispy Brussels Sprouts with Bacon...this jazzed up veggie side dish is fun and new!  Roasting the brussels sprouts with bacon and tossing them in a sweet glaze makes them perfect for any dinner. (sweetandsavoryfood.com)

Are brussels sprouts your thing or are you afraid of them?  I didn't grow up eating them, so up until a few years ago I don't think I had ever even had one.  Let's face it, they got a really bad rap for many, many years.

People boiled them {yuck} or steamed them {double yuck} and basically served them plain and unseasoned and quite honestly they should have been taken off the food pyramid.

But dear readers when you roast them in the oven {or saute in a skillet} they get crispy and a bit crunchy and are just delightful.  Then if you take my advice and get all fancy adding bacon and a sweet balsamic glaze....they are down right delectable.

Crispy Brussels Sprouts with Bacon...this jazzed up veggie side dish is fun and new!  Roasting the brussels sprouts with bacon and tossing them in a sweet glaze makes them perfect for any dinner. (sweetandsavoryfood.com)

Now, I didn't get this genius brussels sprouts idea all by myself...

As one of the perks of food blogging, I am sent about one cookbook a month to review and drool over and last month I was sent Real Life Dinners by Rachel Hollis.  

I love, love, love Rachel Hollis, as well as her blog, plus her other new book is sitting on my shelf right now in line for me to read next {Girl, Wash Your Face}.  Seriously, I should be on her marketing team as I just sent you to about a million of her sites.

Anywho, there is a recipe for her Crispy Brussels Sprouts in Real Life Dinners and I was salivating immediately.  I dog-earred this recipe and then put a spin on it for all of you!  I added some bacon and ditched the scallions and used a different type of almond.

That's my spin.

Make this recipe today {or tomorrow if you're busy}, then email me {or Rachel} and tell us how good it is, okay?

Yield: 4Pin it

Crispy Brussels Sprouts with Bacon

These crispy, roasted brussels sprouts will be the hit at dinner! Sweet, crunchy and tossed in a fun glaze you'll be making this again and again.
prep time: 10 MINScook time: 15 MINStotal time: 25 mins

ingredients


  • 1 lb brussels sprouts
  • 1/2 cup sliced almonds
  • 1 T olive oil
  • 1 t salt
  • 1 t pepper
  • 1/2 cup balsamic vinegar
  • 2 T soy sauce
  • 1 T honey
  • 3 slices bacon, cooked and crumbled

instructions


  1. Preheat the oven to 425 degrees and spray a large rimmed cookie sheet with cooking spray.
  2. Using a small knife cut off the ends of the brussels sprouts, then again in half lengthwise.  Separate the leaves as much as you can and place them in a bowl.  Add in the almonds, oil, salt and pepper and toss to coat.
  3. Spread the mixture onto the baking sheet and sprinkle with the cooked bacon.  Roast for 10-15 minutes or until browned and crispy, stirring halfway through.
  4. While it's roasting, make the sauce.  In a small saucepan combine the balsamic vinegar, soy sauce and honey.  Cook over low heat until it's reduced by half and is thick and syrupy.
  5. Take the roasted brussels sprouts out of the oven, pour into a bowl and toss with the reduced sauce.  Serve warm and eat immediately.

notes

***Recipe adapted from Real Life Dinners by Rachel Hollis.
Created using The Recipes Generator

Thursday, May 3, 2018

Queso & Guac Grilled Chicken Burgers

Cinco de Mayo is fast approaching!
These Queso and Guac Grilled Chicken Burgers need to be on your menu.

This post is in partnership with Wholly Guacamole.

Queso & Guac Grilled Chicken Burgers...the best party burger!  Juicy, cast iron skillet chicken burgers, topped with creamy queso and guacamole.

Beyond the major holidays, Thanksgiving and Christmas and all of their delicious foods, the food that surrounds May 5th, Cinco de Mayo, are some of my absolute favorites.

Now, I'm not of Mexican descent, nor does my family celebrate it much beyond the food {you can read all about the history here}, but I've never been one to turn down a celebration.

Especially when it involves tacos and salsa and marjaritas.

My three ultimate loves.

Queso & Guac Grilled Chicken Burgers...the best party burger!  Juicy, cast iron skillet chicken burgers, topped with creamy queso and guacamole. (sweetandsavoryfood.com)

When Wholly Guacamole contacted me asking for some recipe development, I yelled "yes, yes, yes!" into my computer screen.  

Over the past few years I have grown a BIG TIME LOVE for guacamole.  You see I did not grow up eating avocados or guacamole, it just wasn't in our meal rotation.  They weren't as popular here in the Midwest {ahem, a harsher weather system that doesn't grow them}, but we've seen a growing trend in the last five years and now they are all rage.

No matter where you live.

Including right here in landlocked Iowa.

Queso & Guac Grilled Chicken Burgers...the best party burger!  Juicy, cast iron skillet chicken burgers, topped with creamy queso and guacamole. (sweetandsavoryfood.com)

Once the weather starts warming up {which has finally happened, thank the Lord} I dream of all things barbecue and my #1 food group.

Dips.

Or anything that resembles anything that can remotely be placed on anything and enter your mouth without a utensil.

Make sense?

Enter in these burgers and it's glorious topper.....Wholly Guacamole {plus a little queso for good measure}.  Beyond the guacamole I wanted to create a chicken burger, filled with spices that was juicy and just dying to be the star of any Cinco de Mayo grill out.

Queso & Guac Grilled Chicken Burgers...the best party burger!  Juicy, cast iron skillet chicken burgers, topped with creamy queso and guacamole. (sweetandsavoryfood.com)

Wholly Guacamole makes great-tasting guac using REAL ingredients and hand-scooped Hass avocados and contains no preservatives.

The first bite I took {let's be honest, it was a spoonful right into my mouth}, my eyes rolled back into my head and the husband asked what was wrong with me.  Now, I do make a killer homemade guac, but golly there's is SO GOOD.

So good.

And so easy.  Wholly Guacamole makes enjoying guacamole easy, convenient and hassle-free with its easy, peel-and-serve trays.  Plus, who doesn't hate the worry of actually finding a good avocado?  Too brown, too green, it can be hard to time those darn things right.


Yield: 4Pin it

Queso & Guac Grilled Chicken Burgers

The perfect fiesta burger is here! Loaded with green onion, cilantro, garlic and spices then topped with queso and guacamole. It will become your favorite.
prep time: 10 MINScook time: 12 MINStotal time: 22 mins

ingredients


  • 1 lb. ground chicken
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 t. dried cilantro or 1/3 cup fresh
  • 1 t. cumin
  • 1/2 t. smoked paprika
  • 1/2 t. salt
  • 1/4 cup shredded Parmesan cheese
  • 1 T. diced chipotle peppers in adobo sauce
  • 1 cup queso cheese sauce
  • 1 cup Wholly Guacamole Classic Guacamole
  • 1/4 cup vegetable oil or olive oil

instructions


  1. Heat a large cast iron skillet to high heat.
  2. In a bowl combine the ground chicken, green onions, garlic, cheese, chipotle peppers  and spices.  Form this mixture into four patties.
  3. Pour the oil into the hot skillet.  Gently lay in the chicken burgers.  Turn the heat down to medium.  Cook for 4-5 minutes on the first side, then flip.  Lay a piece of tin foil over the cast iron skillet once you've flipped the burgers and tent in the steam.  Cook another 6-7 minutes.
  4. The burgers will be cooked through when the middle of the burger feels firm.  Turn down the heat and top with the queso cheese and guacamole.
  5. Serve warm on hamburger buns garnished with lettuce and tomato.

notes

These can also be grilled on an outdoor grill, just make sure to spray the grill with cooking spray before cooking as the ground chicken does have a tendancy to stick.
Created using The Recipes Generator


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Thursday, April 26, 2018

Blueberry Sour Cream Scones

These soft, buttery scones are bursting with fresh blueberries!
Perfect with a cup of coffee or tea.

Blueberry Sour Cream Scones...soft, buttery and rich!  Plus the addition of fresh blueberries give them a juicy pop.  Easy to make and delicious to eat! (sweetandsavoryfood.com)

This post contains affiliate links for your conveinence.

Hi friends!

I don't know about you, but my mood has LIFTED since Spring finally decided to make her appearance last week.  My mind is running circles thinking all about flowers and long walks and grilling our dinners and hours of sunshine.

And these Blueberry Sour Cream Scones {more on these in a bit}.

Basically, my life is complete.

Our family is also now fully in BASEBALL and SOFTBALL mode.  A night does not pass where we are not there.  The husband is going a bit bonkers as he is coaching two of our total three teams, so between practices and games and equipment and schedules....well, our life is getting busy.

But here's the thing.  I love it!  I'm a sports fanatic, so I love nothing more that having our kids outside doing what they love.

Blueberry Sour Cream Scones...soft, buttery and rich!  Plus the addition of fresh blueberries give them a juicy pop.  Easy to make and delicious to eat! (sweetandsavoryfood.com)

Yesterday, I had two separate messages on Instagram asking again what products are getting me through baseball season {as I had mentioned them the day previous}, so I thought I'd mention them again here.

Because I've got a LOT of moms reading in the same boat as us!

First off - this Sport Utility Wagon has saved my life.  When you are carrying chairs, coolers, ball equipment, clothes, food and the like, nothing is better than throwing it all in this wagon and pulling it to the ball diamond.  Last weekend we had at least a 1/4 mile walk from the parking lot to our field and it was an easy as pie with this wagon.  It folds up beautifully and stays parked in the back of my van 24/7.

Second - these Outdoor Freestyle Rocker Chairs.  Last year I struggled with chairs at ballgames.  One breaking during a game with me falling flat on my butt {a brillant moment} and another one being left somewhere never to be found again.  I told the husband about a month ago that WE NEED TO BUY QUALITY CHAIRS BEFORE BASEBALL SEASON STARTS {can you read the importance?} and apparently he listened.  One day he walked in the door with these two chairs.  They are sturdy, not cheaply made and they rock {literally!}.

Am I being dramatic?  Probably.  But, here's the thing.  When you are sitting at the ballpark for multiple hours a week you want to be comfortable.

Blueberry Sour Cream Scones...soft, buttery and rich!  Plus the addition of fresh blueberries give them a juicy pop.  Easy to make and delicious to eat! (sweetandsavoryfood.com)

Last year I talked a lot about how to feed your family at the ballpark as well, because let's face it, no one wants to spend a fortune at the concession stand.

When we have doubleheaders and are there for multiple hours I often pack our meals to go.  Breakfast burritos and these Hot Italian Baked Subs are popular.  I just wrap them individually in foil straight out of the oven before we leave and they stay warm for hours.

If it's the weekend and we are there early in the day I love to keep this batter on hand in the fridge for my 1 Month Refrigerator Muffins.  It's easy to whip up a batch and throw them in a baggie for later.  Serve with some fruit and it's an easy breakfast at the park. 

You know what else are good any time of the day?

These scones!

Blueberry Sour Cream Scones...soft, buttery and rich!  Plus the addition of fresh blueberries give them a juicy pop.  Easy to make and delicious to eat! (sweetandsavoryfood.com)

I love scones.  I told my kids this week that they are a cross between a muffin and a biscuit.  They aren't meant to be overally sweet {only 2 tablespoons of sugar in the whole batch}, but the addition of fresh blueberries does add a juicy tang.

Also, they are easy to make.  I know, you see them in bakerys and at cafes and they look all fancy, but really they are simple to bake!  If you can mix ingredients in a bowl, use a round cutter and turn on the oven, you can bake up these scones.

If you don't have round cutters {this set of 4 is great}, simply use a glass out of your cupboard.  That is what I did!

Blueberry Sour Cream Scones...soft, buttery and rich!  Plus the addition of fresh blueberries give them a juicy pop.  Easy to make and delicious to eat! (sweetandsavoryfood.com)

Since we are entering the season of all fresh berries, feel free to use any berry.  Strawberries or raspberries would be great, even blackberries - but golly, I love the addition of blueberries in these scones.

Plus, did you notice the sour cream in the ingredient list?

Yeah.

I went there.

Give these a shot!  And if you are so inclinded and do make them, please share the love on social media with your friends and family.  You can use the hashtag #sweetsavoryeats and that will make sure I'll see it.  I'd love to get your feedback.  I'm promise I'll respond back!


Yield: 8Pin it

Blueberry Sour Cream Scones

These soft, buttery scones bursting with blueberries are delicious eaten warm with a hot cup of coffee or tea.
prep time: 15 MINScook time: 15 MINStotal time: 30 mins

ingredients:


  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 T sugar
  • 1/3 cup cold, unsalted butter, cubed
  • 1/3 c milk
  • 1/2 cup sour cream
  • 1 cup fresh blueberries

instructions


  1. Preheat the oven to 425 degrees.  Spray a large cookie sheet with cooking spray and set aside.
  2. In a bowl combine the dry ingredients, then cut the cubed butter into the flour mixture with a pastry blender or fork.  Mix in the blueberries.
  3. In a small bowl combine the milk and sour cream and then pour into the flour/butter mixture.  Blend together with a spatula until a sticky dough forms.  Use your hands to bring together into a dough.
  4. Gently turn the dough on a floured surface and bring together just enough to form into a flat circle, around 1/2-inch thickness.  Be sure to not press and handle the dough too much.
  5. Using a 3-inch round cutter, cut out 8 scones.  Place on the greased baking sheet and bake for 15 minutes or until golden brown.
Created using The Recipes Generator