Ally's Sweet & Savory Eats: July 2020

Thursday, July 30, 2020

Scalloped Parmesan Zucchini Bake

Craving a savory zucchini dish?
This Scalloped Parmesan Zucchini Bake is a new favorite of ours.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

Have you noticed zucchini sitting on your doorstep?  Not yet? Just give it time. We are in prime zucchini season and if you've ever planted them you know they get crazy happy during late July and early Summer and basically win "producer of the season".

I have "yet" to have any sitting on my doorstep {I don't plant them due to lack of garden space}, but I did pick up these four beauties at a road side stand last week.

Normally, they would go into a dessert.  We love my Zucchini Lemon Cake with Lemon Buttercream or my Zucchini Bread Pancakes....but this time I wanted something savory.

I know. Who am I?

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I had been to a restaurant last year where this type of zucchini was served along side my steak.  Normally I'd be a potato side kind of girl, but the change was nice and I've remembered that zucchini every since.

Naturally, me being me, I figured if I got my hands on some fresh garden zucchini I'd try my hand at remembering what I had eaten that night.

So last week I gave it a whirl and LOW AND BEHOLD it turned out.  I'm sure not exactly like that restaurant version, but similar and oh, so very tasty.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

As we all know zucchini isn't known for it's robust flavor - you really need to jazz it up unless you enjoy eating sliced water pieces.

Anyone else with me?

So I sliced them up, layered them in a 9x13 baking dish and got to work on creating a simple cream sauce.  I'm head over heels in love with grated Parmesan {really, I put it on everything} so I wanted that to be the underlying flavor to the sauce.  It worked!

I made sure to add garlic {because again, zucchini is fairly tasteless}, cream {of course}, butter and plenty of seasonings.  Once it thickened up I poured it over those babies, topped with more Parmesan cheese and baked it off.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

It turned into a creamy dish that paired perfectly that night with my Oven Baked French Onion Chicken {another recipe you need to make}. I'm happy to say 4 out of 5 approved and that lone stranger at the table ate it without much complaining.

She doesn't have much love for greenery.

Are you looking to use up some zucchini with adding sugar?  Although, anything that has zucchini + sugar and somehow turns itself into a bread is my friend....but alas, this version is different and savory and a nice simple side dish to any grilled meat or fish.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I can't wait to hear what you think!

Be sure to tag me on social media {@sweetsavoryeats} so I can share your photos and thoughts. I love hearing feedback!

Until then....go get yourself some zucchini.

Scalloped Parmesan Zucchini Bake

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Scalloped Parmesan Zucchini Bake
Yield: 12
Author: Ally
Prep time: 25 MCook time: 25 MTotal time: 50 M
Fresh zucchini slices are baked in a creamy Parmesan sauce and baked until golden. It will become your new favorite savory zucchini dish!

Ingredients:

  • 4 small to medium zucchini, sliced in 1/4 inch slices
  • 1-2 T sea salt
  • 2 T butter
  • 2 cloves garlic, minced
  • 1/2 cup half & half
  • 1/2 cup sour cream
  • 1 t onion powder
  • 1 t parsley
  • 1/2 t pepper
  • 1/2 t salt
  • 1 cup Parmesan cheese, shredded

Instructions:

  1. Preheat the oven to 425 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
  2. Slice the zucchini into 1/4 inch slices and lay flat on a clean towel.  Sprinkle the zucchini with the sea salt and let sit for 15 minutes (this will take the moisture out of the zucchini). Wipe each slice with a paper towel to remove the salt.
  3. Lay the zucchini overlapping in the baking dish into rows.
  4. In a bowl combine the half & half, sour cream, seasonings and half of the Parmesan cheese.
  5. Melt the butter in a small saucepan.  Add in the minced garlic for 10-15 seconds, while stirring. Pour in the whisked cream ingredients and continue to stir until it starts to thicken. 
  6. Pour the cream mixture over the zucchini, shaking the pan a bit so it covers all the slices.  Top with the remaining shredded Parmesan cheese.
  7. Bake for 20-25 minutes or until golden brown and bubbly.  Allow to sit for 5-10 minutes before serving.

Calories

93.15

Fat (grams)

7.68

Sat. Fat (grams)

4.36

Carbs (grams)

3.08

Fiber (grams)

0.68

Net carbs

2.40

Sugar (grams)

1.78

Protein (grams)

3.76

Sodium (milligrams)

1977.34

Cholesterol (grams)

21.20
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinibake
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Thursday, July 23, 2020

Apple Pie Bars

These classic Apple Pie Bars taste like their apple pie cousin, but feed a crowd!
Plus, there are a few twists that take the pie up a notch.

Apple Pie Bars #applepie #sweetsavoryeats

This recipe comes from my Mom. She's been making these Apple Pie Bars for YEARS and I first showcased them here on this little food blog back in 2013 when I was pregnant with my third child.  She had come to visit that weekend {and let's be honest help me out} while the husband was on a hunting trip.

I was just thinking the other day about how we had either of our parents drive over when the kids were little to assist with things.  Any type of project or event required a babysitter!  Nowadays our kids have basically outgrown that, being almost 11, 9 and 6.

I kinda miss those days....mainly because when my Mom would visit she would get to work in the kitchen.

Apple Pie Bars #applepie #sweetsavoryeats

These Apple Pie Bars have always been a favorite.

Here's the thing. I love a good slice of pie, but be real, it only feeds eight!  This pan of bars can essentially feed 24.

That's three times the crowd if you're a math wizard.  I love a dessert that can feed the masses.  In fact, each and every time I had a baby she seemed to make these bars.  We always seemed to have visitors and it was an easy dessert to serve.  

Also, it's good to note that I use a 11x15 baking pan for this dessert. It seems to work the best. I just ordered this Wilton Cake Sheet Pan from Amazon and I'm loving it!  It's ideal for these bars. A 9x13 is just a tad snug....so try it in a bigger pan if possible.  Rimmed cookie sheets also work great.

Apple Pie Bars #applepie #sweetsavoryeats

I love how they are thin, yet filling.  How they have a secret ingredient that makes you wonder what on earth it's for {I still don't quite know, but god forbid I'm not going to leave it out to find out}.  

And did I mention the icing?

You don't even need a scoop of vanilla ice cream with this apple pie, because the icing does the trick.  It's thin with a hint of almond flavoring + a squeeze of lemon.  They taste so fresh!

Should I be chatting about these in late July?

Probably not. It breaks all food editoral rules.  But again, this is my blog and since people have flocked to this recipe for years, I figured it was time for an update.

Apple Pie Bars #applepie #sweetsavoryeats

Earlier this week I grabbed five apples from the crisper and got to work.  I wanted new photos for the blog and figured NOW is when I should do it...just in time for Fall to grace our lives in a couple months.

Pies don't have to be complicated folks.  That is the main reason I love this recipe so much.  The crust, by all means, is rustic.  There is no need to crimp and pinch and make sure every edge looks perfect.  Who cares!

The icing has the job of making it look pretty.

Apple Pie Bars #applepie #sweetsavoryeats

The dough is flaky, the apples are tender, the spices are on point, the icing tops it all off.  I've never met a person who doesn't ask for this recipe.  It's one people will want!  And it's one that many will request to bring again.

For good reason.

I hope you enjoy these Apple Pie Bars are much as we do.  So much so that when you get a hankering for apple pie you make these instead!

Apple Pie Bars

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Apple Pie Bars
Yield: 24
Author: Ally
Prep time: 1 H & 20 MCook time: 40 MTotal time: 1 H & 60 M
Just like apple pie, but in bar form and with a twist! Plus a tasty icing on top that MAKES this bar. Great for parties and gatherings, everyone loves these!

Ingredients:

For the Pie Dough
  • 2 1/2 cups flour
  • 1 cup shortening (I use Crisco)
  • 1 T sugar
  • 1 t salt
  • 1 egg yolk
  • 1/2 cup milk
For the filling
  • 5 apples, peeled and sliced thinly
  • 1 cup sugar
  • 1 T cinnamon
  • 2/3 cup cornflake cereal, crushed (Frosted Flakes also work fine)
For the icing
  • 1 cup powdered sugar
  • 2 T lemon juice
  • 1 t almond extract
  • 2 T milk (or enough to thin out the icing)

Instructions:

  1. Preheat the oven to 350 degrees.  Grease a 11x13 or 11x15 pan with cooking spray (this is the pan I use - 9x13 pans are just a bit too small, so find one that is bigger).
  2. In a bowl sift together the flour, sugar and salt.
  3. Cut in the shortening with a pastry blender or fork, until the mixture resembles coarse crumbs.
  4. Beat the egg yolk in a cup and add in enough milk (about 1/2 cup) to make this mixture 2/3 of a cup total.
  5. Add the egg/milk mixture to the flour mixture and combine into a soft dough. Divide this dough into two portions, pressing flat into plastic wrap and wrap it up. Place in the fridge for at least 1 hour.
  6. Remove the dough from the fridge and on a floured surface roll out the first ball of dough making it big enough to cover the bottom of the pan. Lay the dough into the pan. Cover this first layer of dough with the crushed cereal.
  7. Peel the apples and thinly slice them. Lay them evenly in rows over the first layer of dough. Mix together the sugar and cinnamon and coat evenly over the apples.
  8. Roll out the second ball of dough, again big enough to fit the pan and gently lay on top of the apples.  Tuck in the sides and pinch seams together. It does not have to look perfect as it will bake evenly. Gently cut slits in the dough to allow steam to escape.
  9. Bake the bars for 40 minutes.  Remove from the oven and allow to cool completely.
  10. For the icing whisk together the powdered sugar, lemon juice and almond extract.  Start adding a tablespoon of milk at a time until you get a thin icing consistency. Drizzle the icing over the bars and let set.
  11. Cut into 24 bars and keep covered.  Bars can be kept in the fridge for easy storage.

Calories

189.66

Fat (grams)

9.03

Sat. Fat (grams)

3.61

Carbs (grams)

25.62

Fiber (grams)

0.79

Net carbs

24.83

Sugar (grams)

14.23

Protein (grams)

1.77

Sodium (milligrams)

104.64

Cholesterol (grams)

12.88
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #applepiebars
Created using The Recipes Generator

Thursday, July 16, 2020

Homemade Chicken Salad

Over the years so many have asked for my chicken salad recipe and to this 
day I've never shared it!

Well, here it is...finally in print.

Homemade Chicken Salad #sweetsavoryeats #chickensalad

During the Summer when it's hot {and oh, has it been hot and humid} I tend to have a few nights a week where our dinners consist of ANYTHING cold.

That means I have absolutely no interest in turning on the oven or even heating something up on the stove.  I'm guessing many of you are the same?

Enter in my Homemade Chicken Salad!

Homemade Chicken Salad #chickensalad #sweetsavoryeats

I've shown myself making this chicken salad on Instagram approximately 634 times the past few years and each and every time the messages start piling up.

Do you have a recipe for that?

Where is it on your blog?

Can I get the recipe?

And each time I think to myself, why on God's green earth have I not put this simple as pie recipe on my blog?  And yet, time passes and I forget and two months later we start the process all over again.  But....last week I made a HUGE batch and literally made myself take photos so this blog post could actually happen.

Homemade Chicken Salad #sweetsavoryeats #chickensalad

I've made this chicken salad pretty much the same way for YEARS and the family loves it.  It's a simple mayo, mustard combo with traditional seasonings - but my one trick is to add dickle pickle juice to give it a bit of a "tang".

And for crunch I add sliced almonds.  Some people love pecans or celery or diced onion, but I'm an almond girl.  Others love a good juicy halved grape or dried cranberries, but again I leave those out {but it doesn't mean you can't add them!}.

I love to take crackers and scoop out a good heap for lunch, but we also love putting it between bread and gooey cheese and making chicken salad melts {you know, like a tuna melt or grilled cheese}, they are SO good. 

Homemade Chicken Salad #sweetsavoryeats #chickensalad


I'm hoping you love this classic chicken salad as much as we do!

It's great for lunches and easy dinners and can be jazzed up any way you'd like to! If you make and enjoy please share with your friends.  I'd love for more people to see this one.

Homemade Chicken Salad

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Homemade Chicken Salad
Yield: 3 cups
Author: Ally
Prep time: 5 MCook time: Total time: 5 M
This classic chicken salad recipe has been around our house for years! A simple mayo and mustard combo with some spices and sliced almonds for crunch.

Ingredients:

  • 3 cups shredded or cubed cooked chicken
  • 1/2 cup mayo
  • 1/8 cup yellow mustard
  • 1/8 cup dill pickle juice
  • 1/4 cup sliced almonds
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1 t. salt
  • 1/2 t. pepper

Instructions:

  1. In a bowl combine the mayo, mustard, dill pickle juice and seasonings.
  2. Fold in the chicken and almonds and stir to combine.
  3. Refridgerate for at least an hour before eating.  Store in the fridge to keep fresh for 3-4 days.
  4. Serve on sandwiches, with crackers or over lettuce and tomato.

Notes:

I will often buy a rotisserie chicken and shred the meat for this chicken salad, but any leftover chicken you have will do! Just slice/cube it up in very small bites.

Calories

620.32

Fat (grams)

50.02

Sat. Fat (grams)

9.61

Carbs (grams)

6.38

Fiber (grams)

1.89

Net carbs

4.49

Sugar (grams)

2.60

Protein (grams)

35.32

Sodium (milligrams)

1495.80

Cholesterol (grams)

142.30
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #chickensalad
Created using The Recipes Generator

Thursday, July 9, 2020

The BEST Chip & Veggie Dip

I've been eating this dip since I was a toddler. It's a long time family classic!
Be ready for it to become a party favorite.

The BEST Chip & Veggie Dip. #sweetsavoryeats #deliciousdip #chipsanddip

Well it's taken me 10 years to showcase this dip to the world.

Here's the back story.

My Mom has been making this dip for every stinkin' family function since I was a baby sucking down a bottle.  And then well before that. Story has it that she received it from a good friend who found it in a local cookbook.

And the rest is history.

Kinda of.

The BEST Chip & Veggie Dip #sweetsavoryeats #deliciousdip #chipsanddip

In our family it is called DELICIOUS DIP.

Yes, I know, weird name, right?  Apparently, we are super creative. When we all travel back home or meet in the middle for any gathering this dip is there.  No questions asked - it just shows up - most often from my Mom, sometimes from my sister, every once in awhile from me.  Nobody asks who is bringing the "delicious dip" we all just assume someone will.

Can you imagine the day it doesn't show up? Earth shattering.

It is served with potato chips {Ruffles or Sterzings most likely} and a variety of chopped veggies, usually carrots.  That's it!

We bring it out shortly before a meal and snack away and then complain to each other as to why we filled up on chips and dip before the main dish.

The BEST Chip & Veggie Dip. #sweetsavoryeats #deliciousdip #chipsanddip

Yesterday I texted my sister to tell her I was featuring it on the blog today and I needed help with the name.  You see to regular viewers naming a chip dip "delicious dip" is just confusing.  When I tell people about it they often look at me cross-eyed waiting for the name to follow.  They think I'm describing that the dip is delicious.

Which it is.

Are you confused yet?

Plus, Google wouldn't like it if I named a recipe "delicious dip".  There is a whole rhyme and reason to naming recipes so that they will show up in search feeds {bet you didn't know that, huh?}.

In the end we settled on The BEST Chip & Veggie Dip.  Because, well, it is.

The BEST Chip & Veggie Dip. #sweetsavoryeats #deliciousdip #chipsanddip

Have a I mentioned it takes just a few measly minutes to mix together?  A simple combo of sour cream, mayo, shredded cheeses and seasonings MAKE THIS DIP.

I highly encourage you to let it sit in the fridge for a few hours before diving it, overnight if you have the time.  Those flavors will mingle and dance and just become the most delicious dip you've ever had.

Don't be alarmed if you find yourself in a corner hogging all this stuff to yourself.  Or if you make it a meal {that has happened to me}. Our family has turned so many other families onto this dip over the years to where it has now become a family staple in their house too.

The BEST Chip & Veggie Dip. #sweetsavoryeats #deliciousdip #chipsanddip

This is also the dip that encourages my kids to double up on their veggies.  If I dice up cucumbers, celery and carrots they are 10x more likely to chown down if this dip is involved.  

And you know what?  I don't care.  In the end they are eating their veggies.

I cannot wait to hear how you guys like it!  Will it become your new family appetizer?  I sure hope so.  We love the stuff.

It's delicious.

The BEST Chip & Veggie Dip

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The BEST Chip & Veggie Dip
Yield: 2 cups
Author:
Prep time: 5 MCook time: Total time: 5 M
The chip & dip recipe my family has been eating for decades! So simple and easy, it comes to each and every gathering and is gone fast.

Ingredients:

  • 2 cups sour cream
  • 1 cup mayo
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 t. Accent seasoning
  • 1/2 t. garlic salt
  • 2 T. dried parsley (enough to make it colorful!)

Instructions:

  1. In a bowl combine the sour cream and mayo.
  2. Add in the seasonings and shredded cheeses, stirring to combine.
  3. Refrigerate for a few hours or overnight for best results.
  4. Serve with potato chips and chopped veggies.

Notes:

I add copious amounts of dried parsley - we like a lot! Some people will also add some dried or fresh dill, but that is not in the original recipe.
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #chipdip
Created using The Recipes Generator