Fried Egg Burger with Pimento Cheese, Bacon, & Slow-Roasted Tomatoes

Here's the burger that was served along with our Parmesan Truffle Fries. This burger has really got it all. It is a burger patty topped with melted pimento cheese, applewood smoked bacon, slow-roasted tomatoes, and a fried egg. I know it might sound bizarre to have an egg on top of a burger, but it's becoming quite the popular topping. And it is just so satisfying to cut into a burger and see that yolk running down the sides. I also love the slow-roasted tomatoes. They just have the most intense tomato flavor that cuts through all the creamy & hearty flavors. These tomatoes would go great on just about anything, so make a big batch because you'll want some more later. Fall is slowly but surely reaching Savannah, and I'm going to miss grillin' out burgers in our garden! So, make sure and enjoy this one :)

Fried Egg Burger with Pimento Cheese, Bacon, & Slow-Roasted Tomatoes with Parmesan Truffle Fries

About to be cut into...

Look at the glorious runny yolk!

For the Pimento Cheese:

4oz Cream Cheese, Softened

½C Mayo

¼t Garlic Powder, Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

8oz Pepper Jack Cheese, Shredded

8oz White Cheddar Cheese, Shredded

8oz Sharp Yellow Cheddar Cheese, Shredded

2 Roasted Red Peppers, Diced

½C Candied Jalapenos, Diced

   

For the Slow-Roasted Tomatoes:

8 Barely Ripe Roma Tomatoes, Cut into ¼inch Thick Slices

Fresh Rosemary

Olive Oil

Salt & Pepper, To Taste

For the Burgers:

1 Burger Bun, Toasted

1 Burger Patty, Cooked to Your Preference

Prepared Pimento Cheese

Prepared Slow-Roasted Tomatoes

1 Fried Egg

2 Slices of Applewood Smoked Bacon

Directions:

1. To Make the Pimento Cheese: In a big mixing bowl, mix together the cream cheese, mayo, garlic powder, pepper, paprika, & hot sauce. Separately, shred the three blocks of cheese and put in the bowl with the cream cheese & mayo mixture. (I use the second smallest shredding side because I like it more that way. It does take more time, but I think it's worth it. But you can do the cheese in the bigger shred if that's how you like your pimento cheese. Toss the mixture together until the mayo is covering all of the cheese. Add in the diced red peppers, grated onion, and candied jalapeno. Toss until it’s evenly incorporated. Refrigerate until ready to use.
2. For the Slow-Roasted Tomatoes: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.
3. To Assemble the Burgers: Melt the pimento cheese on top of the burger, and then stack the burger onto your toasted bun along with the slow-roasted tomatoes, Applewood smoked bacon, and fried egg. Serve with the Parmesan-Truffle Fries.

source: slow roasted tomatoes.

Parmesan Truffle Fries

As I have mentioned before, JCT Kitchen in Atlanta, is one of my favorite restaurants ever. I have recreated a bunch of their dishes because they are just soooo good. Well, the other night, my Mountain Man & I decided to make their Fried Egg Burgers & Parmesan Truffle Fries. I'll post the recipe for the burger next. But, for right now, I'm going to focus on these amazing french fries. Whenever you go to JCT, you have to order a big bowl of their Parmesan Truffle Fries. They are crispy shoestring potatoes, fried to perfection, and then tossed in white truffle oil, grated parmesan, & fresh parsley. So, I just had to try and attempt to make these babies. And they definitely hit the spot. These fries go along great with any burger, sandwich, or their Angry Muscles (which is another recipe I will tackle next). We devoured these french fries, and they will definitely be a go-to side for any burger we make in the future! Enjoy :)

Parmesan Truffle French Fries

For the Fries:

4 Large Russet Potatoes, Cut into ¼inch thick Sticks

10C Water, Very Cold

1Q Canola Oil, For Frying

Fresh Grated Parmesan Cheese

2-3T White Truffle Oil (or more if you please)

Fresh Chopped Parsley, For Garnishing

Salt & Pepper, To Taste

Directions:

1. To Soak the Fries: Place the cut potatoes into a bowl and pour over the cold water. Refrigerate for at least 4 hours, to help remove the starch.
2. After you have soaked the fries, heat your canola oil in a deep fryer to 325 degrees.
3. Drain the fries from the water and pat them completely dry.
4. To Fry the Potatoes: Fry them in batches for 2-4 minutes until it reaches a pale blonde color forms and remove them to a sheet lined with paper towels. Next, heal the oil to 375 degrees and fry the potatoes again until golden brown & crispy, about 5 minutes. Drain the golden fries and put them into a bowl.
5. Toss the French fries with the white truffle oil, grated Parmesan, salt, and pepper until they are evenly coated. Garnish with chopped parsley.
6. Serve immediately. 

Rainbow Chip Birthday Layer Cake

I have the most wonderful neighbor, I actually call her my roommate sometimes, even though we don't live with each other... but she lives above me in the same townhouse, and we're only separated by a door, so she's kind of one. Anyway, it was her birthday in July, and I missed her birthday celebration :( So, once she came back into town for school, I promised her that I would bake her a birthday cake. Oddly enough, I had been wanting to make a homemade funfetti-rainbow chip birthday cake for a while, and that's one of her favorite cakes, so it was perfect! Rainbow chip icing is my absolute favorite, like that's the only icing that will actually buy from the store and use. I just love those little pieces hidden in my icing. And then I stumbled across a recipe for HOMEMADE rainbow chips. Um yes please?!? Well, I couldn't just do one cake flavor (I have a tendency of making different cake layers), so I did layers of rainbow chip poundcake & chocolate chip-chocolate poundcake with rainbow chip-cream cheese frosting. I know so many things in one little cake... but that's how I like my cakes, okay? Got it? Good. Well, I definitely suggest you make this for someone's birthday very soon because it was so delicious! Enjoy :) Oh and happy late birthday Kate!!

Lots of Rainbow Chips & Sprinkles!!

See all them chips hidin' in the icing... that's yumminess. 

Rainbow makes everything better

Chocolate Chip-Chocolate Poundcake & Rainbow Chip Poundcake with Rainbow Chip-Cream Cheese Frosting

For the Rainbow Chips

2 11oz Bags of White Chocolate Chips

Food Coloring (pick your favorite colors)

For the Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs, Room Temperature  

1 ½C AP Flour

Pinch of Salt

2t Vanilla

1C (heaping) Prepared Rainbow Chips

For the Chocolate-Chocolate Chip Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs, Room Temperature  

1 ½C AP Flour

½C Cocoa Powder

Pinch of Salt

2t Vanilla

1C (heaping) Mini Chocolate Chips

For the Rainbow Chip-Cream Cheese Frosting:

4 8oz Packages of Cream Cheese, Softened

2 Sticks of Butter, Softened

4C Confectioners’ Sugar, Sifted

2t Vanilla

2C Prepared Rainbow Chips

For the Cake:

2 Prepared Rainbow Chip Cream Cheese Poundcake Layers

2 Prepared Chocolate-Chocolate Chip Cream Cheese Poundcake Layers

Prepared Rainbow Chip-Cream Cheese Frosting

Rainbow Chips, For Garnishing

Sprinkles, For Garnishing

Directions:

1. To Make the Rainbow Chips: In a microwave safe bowl, melt the white chocolate in 20-second intervals. Stir well. Continue to heat until all the chips are melted. Divide the melted white chocolate into small bowls, and add 5-7 drops of colors into each bowl. Stir to combine. The white chocolate will seize up a bit but it should still be pliable. On a baking sheet, covered with parchment paper, empty out each bowl of the colored chocolate. Using an offset spatula form it into a rough rectangle about ¼inch thick. Place into the freezer for about 10-15 minutes or until set. Once set, chop up each color into little pieces and set aside.

2. To Make the Rainbow Chip-Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Fold in the prepared rainbow chips. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).

3. To Make the Chocolate-Chocolate Chip Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour, cocoa powder, and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Fold in the mini chocolate chips. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).

4. To Make the Rainbow Chip-Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Fold in the rainbow chips.

5. To Layer the Cake: Place 1 layer of the rainbow chip-cream cheese Poundcake, rounded side down, in the middle of a cake stand. Using a spatula spread a thick layer of cream cheese frosting on top of the cake and sprinkle some more rainbow chips on top. Carefully set 1 layer of chocolate-chocolate chip cream cheese Poundcake, rounded side down, on top of the frosting and spread another thick layer of frosting and rainbow chips. Repeat this pattern until all the cake layers have been used. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, garnish with sprinkles and more rainbow chips.

6. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for 15-20 minutes before eating.

7. Serve and enjoy your beautiful cake!

source: homemade rainbow chips.

Sweet & Salty Tea Hole Brownies

When I was younger, my favorite dessert that my mom used to make us was Teahole Brownies. Apparently, these brownies were famous from a small school in Gainesville, Georgia (where I was born) called Brenau University. She had kept the recipe and now I get to make them! The brownies are nothing really to exciting, but it is the thick layer of frosting that is soooo amazing. Of course the recipe that I was given is great already, but I wanted to update them a little to suit my tastes. I used my favorite brownie recipe instead and added some salt and espresso to enhance the flavors. I know the picture doesn't really do it justice, but trust me these brownies are delicious, especially right out of the oven with some warm frosting spilling over the edges. Just take my word for it and make these... please! Enjoy :)

Sweet & Salty Tea Hole Brownies

For the Brownies:

1 ¼C AP Flour

1t Salt

2T Dark Unsweetened Cocoa Powder

11oz Dark Chocolate, Coarsely Chopped

2 Sticks of Unsalted Butter, Cut into 1inch Pieces

1t Instant Espresso Powder

1 ½C Granulated Sugar

½C Light Brown Sugar

5 Eggs, Room Temperature

2t Vanilla

Sea Salt, For Sprinkling

For the Icing:

1 Stick of Butter

1/3C Cocoa Powder

1 Box of Confectioners’ Sugar

1/3C Milk

Splash of Espresso

1t Vanilla

Sea Salt, For Sprinkling

Directions:

1. Preheat to oven to 350 degrees and butter the sides and bottom of a 9x13 baking dish. Line the pan with parchment paper, and then set aside.

2. In a medium bowl, whisk the flour, salt, and cocoa power together.

3. Put the chocolate, butter, and espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add in the sugars. Whisk until completely combined, and then remove the bowl from the pan. Let the mixture come to room temperature before adding the eggs.

4. Add the 3 eggs to the chocolate mixture and whisk until combined. Add in the remaining eggs and whisk until combined. Add in the vanilla and stir until combined (do not overbeat). Sprinkle the flour over the chocolate mixture and, using a rubber spatula, fold the flour mixture into the chocolate until just a bit of flour mixture is visible.

5. Pour the batter into the prepared pan and smooth the top and sprinkle with sea salt. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely before adding the icing.

6. To Make the Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little more sea salt. 

7. Once the icing has slightly set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately.

Mini Spinach-Artichoke Dip Bread Bowls

I made one of my favorite dips ever, Crazy-Good Spinach-Artichoke Dip, a little while ago, and had a bunch left over. So I decided to use the leftovers to make another easy tailgatin' appetizer. You don't necessarily have to use my recipe (but I love my recipe so much that I think you should, haha), but you could use whatever you have left over or a recipe that you love. Pretty much all you have to do it scoop some of your spinach drip into bread dough that has been pressed into muffin tins, and then top it with shredded mozzarella cheese, and just pop it in the oven. I really loved these bread bowls and they are just so darn stinkin' easy to make! Enjoy :)

Mini Spinach-Artichoke Dip Bread Bowls

For the Mini Bread Bowls:

2 Cans of French Bread Loaf Dough

Your Favorite Spinach-Artichoke Dip, For Filling

Shredded Mozzarella Cheese, For Topping

Directions:

1. Preheat the oven to 350 degrees. Spray 24 muffin cups with Pam and set aside. Unroll the packages of the French bread and slice each into 12 equal size squares, about 1 inch thick. Press each slice into the prepared muffin tins. With a medium cookie scoop, scoop the spinach-artichoke dip filling into the centers of the bread bowls. Top the bowls with some shredded mozzarella cheese. Bake in the oven for 15-20 minutes until just turning brown on the edges.
2. Remove them from the oven and let them cool for 3-5 minutes before eating.
3. Enjoy!

Hawaiian Moink Balls with Hoisin Glaze

Have you ever heard of moink balls? I heard about them two years ago while tailgating on the Quad at Alabama. They are very similar to the Candied Bacon-Wrapped Smoked Sausages with BBQ Sauce that I made at the beginning of this month. Basically a moink ball is a bacon wrapped meatball, and the glory of it is that you can make your own meatball or just find something store-bought. Also, you can make all different kinds of flavors for these moink balls. I decided to make Hoisin Glazed-Hawaiian Moink Balls with pineapple and red onion. Other flavors I want to make are buffalo chicken, BBQ, and thai. This is a great make-ahead appetizer that you could also easily serve at a party as well. Enjoy :)

Hawaiian Meatballs with Pineapple, Wrapped in Bacon, Glazed in Hoisin Sauce

Hawaiian Moink Balls with Hoisin Glaze

For the Moink Balls:

1 Slice of White Sandwich Bread

1 ½T Milk

1t Soy Sauce

½C Red Onions, Finely Chopped

1 ¼lbs Ground Pork

½C Panko Breadcrumbs 

3 Cloves of Garlic, Finely Grated

1T Ginger, Finely Grated

½C Crushed Pineapple (drained of excess juice)

1 Large Egg, Lightly Beaten

1t Toasted Sesame Oil

Salt & Pepper, To Taste

Vegetable Oil, For Frying

20 Pineapple Chunks

10 Slices of Bacon, Cut in Half

Toothpicks, For Securing & Serving

¼C Brown Sugar

Hoisin or Teriyaki Sauce, For Glazing  

Directions:

1. To Make the Hawaiian Meatballs: Tear the sandwich bread into small pieces, and then toss with the milk and soy sauce in a large bowl, and let it sit for 10 minutes. Add the red onions, ground pork, panko breadcrumbs, garlic, ginger, crushed pineapple, egg, sesame oil, salt, and pepper. Mix until combined.  Gently form the ground mixture into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 1 hour. Heat about 2 inches of oil in a large saucepan over medium heat and cook the meatballs until browned and almost cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate to drain until they have cooled completely.

2. To Make the Hawaiian Moink Balls: Preheat the oven to 400 degrees and line a baking sheet with tin foil and spray with Pam, and then set aside. While the oven is preheating, assemble the moink balls. Grab a cooled, cooked Hawaiian meatball, and top it with 1 pineapple chunk, wrap it with a slice of bacon, and then stick a toothpick through the center to hold all of the components together. Place the finished wrapped moink balls onto the prepared baking sheet and sprinkle them with a little bit of brown sugar.

3. To Cook the Hawaiian Moink Balls: Bake the moink balls for 20 minutes and then flip them over and cook for another 20 minutes. During the last 10 minutes of baking begin glazing them with hoisin or teriyaki sauce, so that they will caramelize while baking.