Ally's Sweet & Savory Eats

Thursday, May 23, 2019

30 Memorial Day Desserts

Time to break out the red, white and blue!
Here is a great list of desserts for your sweet tooth on Memorial Day.

30 Memorial Day Desserts

Memorial Day is upon us!

It is the kick off of summer for us.  Around here, WE NEED SUMMER.  We need it before we all die from the endless rain, storms and chilly weather.  I get it, spring weather is typically rainy with unforgiving temps, but come on!  I planted my garden last week on the one summery day we've had and since then those plants have been sitting in pools of water.

I need some sunshine in my life.

So here's to hoping your Memorial Day weekend is full of sunshine and good food.  Because food over the holidays is what makes the world go round.

I've compiled my FAVORITE patriotic desserts for you!  Everything red, white and blue, it's right here in one comfortable location for your viewing pleasure.  Cookies?  Got 'em.  Cakes? They're here too.  Fruit salads?  Yep.  It's all here.

Enough chatting.  Let's get started.

30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts




30 Memorial Day Desserts






30 Memorial Day Desserts

So, which patriotic dessert looks yummy to you?  I'm doing a little happy dance over about 10 of them.  We do have a fun barbecue to attend on Sunday evening so you bet your little hinney I'll be picking a sweet treat off of this list.

Basically, I've done all the work for you again!

Share this post on social media so all your friends can see it!  Tag me @sweetsavoryeats and I'll help spread the love as well.

Have a great holiday!

Saturday, May 18, 2019

Cinnamon Rhubarb Crisp

When Spring rolls around, it's rhubarb season!
This tart, sweet crisp is easy and delicious.

cinnamon rhubarb crisp

I want to thank everyone for entering my Mother's Day Giveaway...it was a great turnout!  The lucky winner's package was shipped out today.  Time for a bit of pampering Mama.

Well, what's been happening around here? LOTS.  Our lives are currently consumed by ball games.  Three kids on three teams.  We spend every night at the ball park this past week, minus Friday.  It was weird to be home!

It did allow me to cook {burgers on the grill, this potato salad, baked beans, bacon wrapped grilled asparagus and this rhubarb dessert I'm showcasing today}.  It was a feast for the ages!  It was nice to be home from after school until bedtime and not running in the door at 8:30 at night.  We ate a relaxing dinner, watched the Cubs on TV and just lounged around.

cinnamon rhubarb crisp

A good friend of mine told me to come over and cut as much rhubarb as I wanted....so guess what? I did.  Actually I need to go get more.

Do you have rhubarb where you live?  I know some people might be reading right now wondering what in the heck I'm talking about.  Well, it's a perennial plant and shockingly back in the day {like way back in the day} it was used for medicinal purposes.  The large triangular leaves are inedible {don't eat!} and while most people cook and bake with it "as a fruit" it is really a vegetable.

The stalks, which resemble celery, are SUPER TART and a bit bitter before being cooked down.  Just ask my 9 year old son who took a big 'ol bite and found out the hard way.  It was a proud moment.

cinnamon rhubarb crisp

Every year I also make one of our other favorite rhubarb sweet treats, my Rhubarb Custard Dessert, but I was lacking a couple of the ingredients, so I quickly just said, why not a crisp?

Any kind of fruit crisp is beyond easy.  Fruit on the bottom sweetened with a bit of sugar and spices, then topped with pantry ingredients for a crunchy top layer {flour, oats, sugar, spices, butter}.  I go a bit heavy on the crisp topping, it's just my style, but feel free to scale back a bit if you want.

I have no idea why you would want to do that, but I've given up trying to please all my readers preferences.

cinnamon rhubarb crisp

This bakes up quick and will make your house smell incredible!  When my kids walked in the door from school they immediately asked what I made.  And oh the tortue of having to wait until AFTER ball games to try some.

I'm pretty much the worst Mom ever.

Now, if you can't find rhubarb in the grocery store, start asking around.  You'd be surprised how many people have it in their backyard and are willing to give it away.  It comes back every year and there is always an abundance of it.

Tag me on social media if you make this!  I'd love to spread the love with my followers.

Cinnamon Rhubarb Crisp


Yield: 8-10
Author:
prep time: 10 Mcook time: 40 Mtotal time: 50 M
A delicious, easy rhubarb crisp for when it is in season! Sweet, tart rhubarb topped with a crunchy, salty crumble...it's just the best, especially when served with vanila ice cream.

ingredients:

  • 4 cups rhubarb, chopped
  • 3/4 cup + an add'l 1/2 cup sugar
  • 3 T cornstarch
  • 1 cup old-fashioned oats
  • 1/2 cup flour
  • 2 t cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup butter, melted

instructions:

How to cook Cinnamon Rhubarb Crisp

  1. Preheat the oven to 350 degrees and lightly grease a 9x13 baking pan.
  2. In a bowl toss and combine the rhubarb, cornstarch, cinnamon and 3/4 cup of sugar.  Lay this mixture into the bottom of the pan.
  3. In the same bowl combine the oatmeal, 1/2 cup sugar, brown sugar, flour and melted butter.  Spread this crumble mixture over the rhubarb.
  4. Bake for 40 minutes uncovered, it will be golden and crispy. 
  5. Allow to sit for 10-15 minutes before serving.
  6. Top with vanilla ice cream or whipped topping.
Calories
271.49
Fat (grams)
12.38
Sat. Fat (grams)
7.45
Carbs (grams)
38.76
Fiber (grams)
2.71
Net carbs
36.05
Sugar (grams)
20.59
Protein (grams)
2.85
Sodium (milligrams)
97.00
Cholesterol (grams)
30.50
Created using The Recipes Generator

Wednesday, May 8, 2019

Ultimate Mother's Day Giveaway

Moms...what would we do without them?
Happy Mother's Day to all moms, grandmas, aunts and friends 
that make this world go round.

Keep reading for a fun giveaway!

Ultimate Mother's Day Giveaway

Hi friends!

It's a fun post today.  Mother's Day is right around the corner and what better way to celebrate than by giving away some fun, cute stuff to pamper all the Moms in our lives.

Some of us are still lucky enough to have our Moms in our lives, others aren't.  Some of us have been graced with children, others have not.  But I do believe that each person has SOMEONE in their life that has helped to guide and develop them.

Someone, whether blood related or not, has helped to shape the person they've become.  It could be an aunt, a cousin, your best friend's Mom or a teacher.  Women kinda make this world go round, don't yout think?

A few months back I contacted some of my favorite companies asking them to jump on board to give one lucky winner a basket full of goodies.  And because the companies and brands I work with are super duper special they all said YES.

Ultimate Mother's Day Giveaway

Are you excited to see what you can win?

ONE lucky reader will win the following, just in time to pamper themself {or gift to another great Mom!} for Mother's Day.

Who wants to win?

I personally hand-picked these items.  I wanted you to shop for whatever you want at Wayfair, to taste my favorite local coffee, relax with some wine on your back porch, scrub up with the best facial and body scrub around, throw away all those cheap koozies and just use the best one and finally relax with a beautiful journal that will help keep you centered, grounded and humble.

To enter please use the Rafflecopter giveaway icon below.  After you have entered below, then hop on over to my Instagram page where I'll be collecting entries there as well.  Double your chance!  I will choose ONE random winner late Friday night, May 10.  U.S. entries only please.

a Rafflecopter giveaway

Thursday, May 2, 2019

Mexican Taco Egg Bake

I've never been more excited for breakfast!
This Mexican Taco Egg Bake is bursting with flavor and will become your new favorite.

This post is sponsored by the Iowa Egg Council.

Mexican Taco Egg Bake

May is National Egg Month!  Did you know that?

Eggs are celebrated pretty much every day in our house {we eat a ton of them}, but it is fun to dedicate a WHOLE month to this protein-packed, no-carb, 70 calorie gem.

The Iowa Egg Council and I go waaaaaaaay back and I love featuring recipes on behalf of them.  In case you missed some of my others, here you go:


....and my personal favorite, the delicious Egg-in-the-Hole Cast Iron Skillet Burgers.

Mexican Taco Egg Bake

Eggs can be made and taken in so many different directions....you can leave them whole {as in this recipe}, you can mix them together with any ingredient to make them both sweet or savory and they are just plain essential for any baked good.

We all LOVE our baked goods.

And guess what?  Iowa just isn't know for their pork industry, Ashton Kutcher and our early presidental caucuses.

We are know for our EGGS.  We are the #1 egg producing state in the nation, producing over 15 billon eggs a year, plus they contribute big time to our local economy.

Iowa Egg Council


Mexican Taco Egg Bake

For this dish, I wanted to put everything in here that I would my breakfast taco.  Please tell me you also enjoy breakfast tacos?

I like mine with chorizo or bacon, crispy potatoes, peppers and crumbly Mexican cotija cheese.  And eggs of course.  But, when you have a family of 5 and want to go the easy route, you simply put all those flavors in a baking dish and call it good!

You can find chorizo and cotija cheese in your Mexican refrigerated aisle of your grocery store.  Very easy to find!

Our house smelled incredible while this was baking.  I made it late in the morning and my stomach was RUMBLING as I had waited to have breakfast.

It was pure torture.

Mexican Taco Egg Bake

I've been trying to lower my carb intake {yes, I know there are potatoes in this dish, and I'm fine with that, because I enjoy living}....but all in all this is a breakfast I can get down with.  Protein packed eggs fill me up and keep me going when life gets hectic.

Plus just one large egg has 13 essential vitamins and minerals and only 70 calories.  I mean, breakfast could not get any better!

Serve this family style or bake up on Sunday eating a serving or two, then put back in the fridge to re-heat later in the week.

Trust me, the leftovers are just as great.  

Mexican Taco Egg Bake

For more information on Iowa egg farming, egg nutrition and cooking and to get delicious recipe ideas, visit IowaEgg.com and follow the Iowa Egg Council on Facebook, Twitter and Instagram. Share your healthy egg recipes using #IowaEggs!

And if you make this fun Mexi-dish be sure to tag me {@sweetsavoryeats}! I love seeing my recipes being made online and I'll be sure to send back some love.

Mexican Taco Egg Bake


Yield: 6
Author:
prep time: 10 Mcook time: 22 Mtotal time: 32 M
Serve up an incredible breakfast, Mexi-style! Seasoned cubed potatoes, spicy chorizo, peppers, eggs and crumbly cotija cheese. Perfect for brunch or a lazy Saturday morning.

ingredients:

  • 1 large Russet potato, cubed into small bites
  • 1 small red pepper, finely diced
  • 4 oz. chorizo sausage
  • 6 eggs
  • 1/3 cup Mexican cotija cheese, crumbled
  • 5-6 chives, chopped
  • 1 t. smoked paprika
  • 1 t. garlic powder
  • 1 t. pepper
  • 2 T. olive oil

instructions:

How to cook Mexican Taco Egg Bake

  1. Preheat the oven to 425 degrees and grease a 9x13 baking pan with cooking spray.
  2. Dice the potato into small chunks and place into the pan.  Sprinkle with the smoked paprika, garlic powder and pepper.  Drizzle with olive oil and bake in the oven for 20 minutes or until slightly crispy, stirring half way through.
  3. While the potatoes are cooking cook the chorizo in a skillet until cooked through and dice the pepper.
  4. When the potatoes are crispy, layer on the crumbled chorizo sausage and diced pepper.
  5. Crack the 6 eggs and gently lay them on the potato mixture being careful not to break the yolk (unless you like them broken, then by all means).  Sprinkle the crumbled cotija cheese over the eggs and bake for another 10-12 minutes, depending on how firm you like your eggs.
  6. Remove from the oven and sprinkle with the chopped chives and serve warm.
Calories
283.84
Fat (grams)
18.93
Sat. Fat (grams)
6.22
Carbs (grams)
14.09
Fiber (grams)
1.78
Net carbs
12.32
Sugar (grams)
1.85
Protein (grams)
14.17
Sodium (milligrams)
356.67
Cholesterol (grams)
209.30
Created using The Recipes Generator

Tuesday, April 23, 2019

Roasted Green Blender Salsa

The best GREEN salsa around!
And it comes together in about 20 minutes.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

How was everyone's Easter weekend?

Ours was busy and good.  Filled with a baseball tournament on Saturday and the traditional Easter festivites of family, so much food, egg hunts and church on Sunday.  It was good to see family!

But man, I was feeling behind yesterday.  The laundry was backed up and my to-do list was a bit longer than I would have preferred.  But alas, it all got done and we survived.  And by survive, I mean ME, as no one else seems to notice the laundry.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

Let's chat salsa.

If you've been a reader for any amount of time, then you know there are three things I could bathe in other than water.  Chocolate, marinara sauce and salsa.  I'm not sure if that is the correct order, depending on my mood {chocolate - cranky, marinara - moody, salsa - spicy} but those are the three winners nonetheless.

I love fresh salsas.  Take me to a Mexican joint and I can easily make chips and salsa my meal.  In the summer you'll find me making batches weekly of this copycat red blender salsa.  Let's be honest, I pretty much plant a garden each Spring just so I can make salsa.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

Jarred versions are okay.

I will never, ever pass up a good jarred salsa....but there are some I turn my noise up to, as I feel their veggies are a bit, shall we say....rubbery?

When that happens I become a bit of a salsa snob and blend that rubbery stuff up in my blender to cure my salsa blues.  It isn't fresh, but it's a bit better.  Then I grab a bag of chips and I'm on my way.

Usually never to be seen again. 

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

In the summer when the weather is gorgeous and we are spending most of our time outside, my local girlfriends and I eat our weight in salsa.

It usually goes something like this in a mass group text around 9 p.m.

"Put your kids to bed. Chips, salsa and drinks on my patio in 30 minutes."

Then the ladies know to use the side steps to our deck {as to not disturb the children by coming in our house} to find a seat on my back deck, grab a drink and start chatting.

Sometimes I'm still inside settling the natives, sometimes I'm out there by myself waiting.  Either way they know to wait if needed as I'll be coming bearing gifts {chips and salsa - did I really have to explain that? This is what this whole post is about}.

Roasted Green Blender Salsa....jarred tomatillos, onions, jalapenos, cilantro, lime juice, salt and cumin, that's it! This addictiong salsa will become a new family favorite - tangy and sour with just a bit of heat! (sweetandsavoryfood.com)

I cannot wait to serve the girls this Roasted Green Blender Salsa.  I think they are going to love it!  It's tangy and sour with just a tiny bit of heat.  I know that description sounds a bit odd, but trust me, it works and it is good.

I made the BIG mistake of making this yesterday after I took the preschooler to school and my house was empty.  Usually this is when I enjoy creating recipes {no one bothering me}, but I could have really, really used someone to hold me back after I ate chip after chip after chip of this stuff.

Thank god it only makes a pint!


Not only is this stuff great with fresh tortilla chips {hint: buy your chips fresh from a Mexican restaurant or your grocery store they are so much better}, but it is also great on tacos or poured over a pan of enchiladas.

I'm even thinking of giving this as a gift.  It would be a perfect addition when taking a Taco Tuesday type meal to a family in need.

Share this recipe on social media and be sure to tag me! {@sweetsavoryeats}

Roasted Green Blender Salsa


Yield: 1 pint
Author:
prep time: 5 Mcook time: 15 Mtotal time: 20 M
This is the most AMAZING salsa. Don't be alarmed if you down it in one sitting! Tangy with just a hint of heat, it pairs well with fresh tortilla chips, on tacos or layered on a pan of enchiladas.

ingredients:

  • 2 11 oz. cans tomatillos
  • 2 jalapenos
  • 1/2 white onion
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1/2 cup fresh cilantro
  • 2 t. salt
  • 1/2 t. ground cumin

instructions:

How to cook Roasted Green Blender Salsa

  1. Preheat the oven to 425 degrees and line a small rimmed baking sheet with foil.  Spray with cooking spray and set aside.
  2. Open the tomatillos, drain and lay on the baking sheet, along with the sliced onion and two jalapenos.
  3. Roast in the oven for 15 minutes.  Remove and allow to slightly cool.
  4. Using a blender or food processor, transfer the roasted veggies, garlic, cilantro, lime juice, salt and cumin into it and blend until it reaches your desired consistency.  I prefer mine fairly smooth.
  5. Taste and season with extra salt or cilantro if needed.
  6. Serve right away or keep in a pint jar in the fridge for up to one week.
Calories
250.66
Fat (grams)
6.87
Sat. Fat (grams)
0.94
Carbs (grams)
48.29
Fiber (grams)
13.87
Net carbs
34.42
Sugar (grams)
28.54
Protein (grams)
7.75
Sodium (milligrams)
4666.52
Cholesterol (grams)
0.00
Created using The Recipes Generator