Ally's Sweet & Savory Eats: August 2020

Friday, August 28, 2020

75 Fuss Free Recipes E-Cookbook

Looks what's here!
My long awaited new e-cookbook.



Right when quarantine hit, I started putting together this ebook.

Great timing, right?

It would have been, if I didn't have kids or if they would have had a full time tutor. Welp. Instead from early March until the end of May we were knee deep in Zoom calls and daily assignments.

Therefore it took me a LOT longer to complete this ebook that I had planned.  But guess what? It's now here! 75 Fuss Free Recipes.


So many of you ordered my meal planner last year {more copies will be coming soon!} and loved it. One of the most popular sections is in the back where I pulled together 50 of my most popular recipes. You guys are always clamoring for easy recipes. Always. So I knew I needed to get another book in order!

This time, I wanted to do an e-cookbook.  They are pretty and easy to download and people can use them in a variety of ways.

Some prefer to keep it on their iPad for easy access, some on their phones {since we all have our phones attached to us} and some people {me included}like to print them off in color to keep handy in the kitchen.

A trusty, old school 3-ring binder works great!


I divided this book into 9 sections: Iowa Classics, Carb Overload, Fruity Fun, Chocolate Lovers, Rise & Shine, Friday Night Pizza Party, Snackies & Sides, Dinnertime and Sweet Dreams.

It really does cover EVERYTHING you've ever wanted.

All of these recipes have been tested on my faithful family and have become favorites over the years. And because I know people will ask - none are repeats from my last book. So you're getting a fresh new 75! You may have seen them trickle around the web these past few years, but I can assure you many you have not seen.


I also picked MY FAVE 9.

I have a favorite from each section. I tease that I want you to try those recipes first, but honestly you can do whatever you want.  It's your book!

To take a more extensive look before ordering, visit HERE.

You can browse more photos and read through the FAQ section at the bottom of the page, which most likely will answer any stirring question you may have.

I cannot wait to hear how you are enjoying this e-cookbook after ordering! I would appreciate any shares on Facebook, Twitter or Instagram. Just tag me at @sweetsavoryeats so it filters into my feed and I see it.  I'll be sure to share the love!


Thursday, August 20, 2020

Mexican Shredded Beef Enchiladas

These saucy, cheesy shredded beef enchiladas are my new favorite!
Full of flavor and stuffed with greatness.

This post is sponsored by the Iowa Beef Council.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

You guys! Oh, what a great new recipe I have for you today. I love any excuse to eat anything Mexican so when the Iowa Beef Council and I settled on this recipe I was ubber excited. We are continuing to partner together this Summer and Fall and for that I'm overjoyed!

They are great. Beef is great. Recipe creation with beef is great.

It's all just GREAT.

Can you tell I'm excited about this one?

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

As you know, we are beef lovers in this house. About once a year or once every two years we buy half a cow from our friends who are local farmers. It truly it the best and most economical way to buy meat in bulk {you can find a local Iowa farmer listing here}.
 
Our deep freeze is stocked with roasts, ground beef, stew meat, steaks and the like. It makes for ease of mind when meal planning and feeding a busy, hungry and growing family. With three kids who are almost 11, 9 and 6 {plus a husband} we go through a lot of beef!

And today my friends, I have found another way to turn a beef roast into something spectacular.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Golly, look at that photo!

Drool worth, right?  Not only do these enchiladas taste amazing, but people often forget all the great qualities in beef.

Beef has the taste you crave while providing an excellent source of high-quality protein while containing 9 other essential nutrients. On average a 3 ounce serving of cooked beef gives your body more than 10% of the daily nutritional value of these 10 essential nutrients in only 175 calories.

Not too shabby.

You can read a more detailed version on these nutrients here at Beef, It's What for Dinner.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Beef's Top 10 include: protein, iron, zinc, selenium, vitamin B6, niacin B3, riboflavin, vitamin B12, choline and phosphorus.

Here is what I'm saying....I'm giving you all these nutrients in ENCHILADAS. Party on folks. It may not be Taco Tuesday, but it's Enchilada Thursday!

The one thing that I just adore about these enchiladas is that the beef is slow cooked {just 4.5 hours on HIGH in the slow cooker}.  This allows me to cook the beef a day ahead, or overnight or while we're away at one of our kid's ballgames.

Then, once the meat is done you can assemble whenever time allows. It can sit in the fridge for a day or you can make these up right away. Plus the beef just has that slow cooked flavor...super rich and delicious, with just a little bit of spice.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

Once you are ready to assemble all you need to do is gather up the cheeses and sauces and trust me, the day will end well.

After rolling these up, I wanted to make sure these babies were covered generously. No one needs a dry enchilada. So I went all out and slathered on white queso, green enchilada sauce AND red enchilada sauce. These beauties are covered in flavor.

And of course, cheese.  Always cheese.

Mexican Shredded Beef Enchiladas #ad #iowabeef #sweetsavoryeats

I shared half of this pan with our neighbors {good food, must share}.

Then I devoured one for lunch and another one for dinner. No shame here! Once you have these you'll be keeping them in your handy dandy recipe binder for years to come.

Go grab a roast and make these!

Be sure to share your thoughts with me & the Iowa Beef Council on social media, we'd love to hear them! Tag us at {@sweetsavoryeats and @iowabeefcouncil}.

Thank you to the Iowa Beef Council for sponsoring this post!

Mexican Shredded Beef Enchiladas

Print
Mexican Shredded Beef Enchiladas
Yield: 8
Author: Ally
Prep time: 10 MCook time: 5 hourTotal time: 5 H & 10 M
Slow cooked Mexi-style beef is layered with cheese and rolled into flour tortillas, then topped with queso, enchilada sauce and yes, more cheese! A delicious Mexican dish you'll be making for years to come.

Ingredients:

For the Slow Cooked Beef
  • 4 lb. bone-in chuck beef roast (or any similar beef roast)
  • 2 chipotle peppers in adobo sauce
  • 1 T cumin
  • 1 t salt
  • 1 t pepper
  • 1 cup beef stock
  • juice of one lime
To Assemble the Enchiladas
  • 8 large, burrito-style flour tortillas
  • 2 cups mozzarella cheese
  • 2 cups cheddar cheese
  • 1 cup green enchilada sauce
  • 1 cup red enchilada sauce
  • 1 cup white queso

Instructions:

  1. Place the beef roast in a large slow cooker.  Add in the beef stock, chipotle peppers, seasonings, beef stock and lime juice.
  2. Set on HIGH and cook for 4.5 hours.
  3. When done, the beef should easily shred. Remove all the bones and any extra fat from the meat. Shred the meat with two forks until it's in bite sized pieces.  Allow to cool for a bit before assembling.
  4. Preheat the oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
  5. To assemble the enchiladas, lay a generous amount of shredded beef on one end of the tortilla, top with mozzarella cheese and roll up. Place the enchilada seam side down in the pan. Continue making until the pan is filled (around 8).
  6. Spread the white queso over the tortillas. Then pour on the the two enchilada sauces. Top with cheddar cheese and the remaining mozzarella cheese.
  7. Bake for 30 minutes. Let the enchiladas sit for 15 minutes before serving. Top with your favorite Mexican toppings - sour cream, salsa, cilantro, green onions, guacamole, etc.

Notes:

Any bone-in beef roast will work in this recipe. Please note cooking times may vary from slow cooker to slow cooker. The meat is done when it is tender and shreds easily. Leftover meat is great in tacos, topped on nachos or in quesadillas.

Calories

930.12

Fat (grams)

44.41

Sat. Fat (grams)

21.81

Carbs (grams)

32.42

Fiber (grams)

3.96

Net carbs

28.46

Sugar (grams)

10.58

Protein (grams)

100.52

Sodium (milligrams)

2069.22

Cholesterol (grams)

315.69
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #beefenchiladas
Created using The Recipes Generator

Thursday, August 13, 2020

Church Cookbook Zucchini Bread

Our favorite zucchini bread!
The one I grew up eating from my church's cookbook. Tender, slightly sweet and delicious.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

We recently spent the weekend at my parent's house and my Mom had made zucchini bread. It was the exact zucchini bread I grew up eating.  And loving!

I remember coming home to it in the Summer {when zucchini is on overload}, grabbing the tub of butter, cutting a slice and digging in. It has always been one of my favorite afternoon snacks.

I know first hand how much you all love my famous banana bread, so I figured it was high time I shared this old school zucchini bread recipe. When I asked my Mom for the recipe at breakfast she reminded me I already had it.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

When my grandma passed away this past February, then later when we cleaned out her apartment, I can home with a box of her things, one being my hometown church's cookbook where this recipe was located.

My Mom had given it to her for Christmas back in 1976 when it was put together. I had forgotten it was in that box of things and I'm happy she reminded me.

After leafing through it I found dog-earred pages and notes and paperclips and most beloved of all my Grandma's handwriting.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

That weekend my Mom flipped to this recipe {promptly pointing out there there were TWO and not to use "that one", only "this one"}. I made a mental note, tucked it away and well here I am two weeks later featuring it.

I just couldn't hold out on you any longer!

Zucchini is running rampant right now here in the Midwest, it literally grows like a weed.  Have you seen some of my zucchini recipes over the years?  A few favorites are my Zucchini Bread Pancakes, the new one just a few weeks back my Scalloped Parmesan Zucchini Bake, my Lemon Zucchini Cake with Lemon Buttercream and these mouthwatering Zucchini Cupcakes with Caramel Frosting.

I mean, I could make zucchini "whatevers" for the rest of my life.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

I baked up these loaves yesterday and it only took about 30 minutes for all the family members to come out of the woodwork into the kitchen to see what they were smelling.

Within the hour 3/4 of a loaf was gone.

Plus a half stick of butter.

We ate well.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

Alright, go grab some zucchini, shred it up and make this bread!

Keep a loaf, give a loaf away.  Or keep both for yourself. I completely understand how HARD it is to part with this stuff.

P.S. - - > It's my birthday today, so give me a shout if you make it!

Church Cookbook Zucchini Bread

Print
Church Cookbook Zucchini Bread
Yield: 2 loaves
Author: Ally
Prep time: 10 MCook time: 1 hourTotal time: 1 H & 10 M
Quite possibly the best zucchini bread out there...straight from my hometown's church cookbook! Slightly sweet, soft, tender and loaded with zucchini.

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 3 T vanilla extract
  • 2 cups grated zucchini, drained
  • 3 cups flour
  • 1 t salt
  • 1 t baking soda
  • 3 t cinnamon
  • 1/4 t baking powder

Instructions:

  1. Preheat the oven to 325 degrees.  Coat two loaf pans with cooking spray and set aside.
  2. Whisk together the eggs, oil, sugar and vanilla.  Fold in the drained, grated zucchini to incorporate.
  3. Sift together all the dry ingredients and add to the wet and mix well.
  4. Pour the batter into the greased loaf pans and bake for 1 hour.
  5. Let the loaves cool for 10 minutes, then remove them for their pans to a cooling rack.  Keep covered and in the fridge or in an airtight container to stay fresh.
  6. Delicious sliced and with butter!

Notes:

Feel free to add chocolate chips, nuts or raisins to the batter.

Calories

2651.43

Fat (grams)

121.79

Sat. Fat (grams)

10.09

Carbs (grams)

355.00

Fiber (grams)

9.24

Net carbs

345.77

Sugar (grams)

206.53

Protein (grams)

31.35

Sodium (milligrams)

1973.67

Cholesterol (grams)

279.00
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinibread
Created using The Recipes Generator

Thursday, August 6, 2020

Smokey Bacon & Corn Dip

Need a new pool side dip?
This Smokey Bacon & Corn Dip is for you!

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

I'm not sure if my garden is on steroids this year or WHAT, but my tomato and jalapeno plants are huge. Like taller than me. And I'm 5'9! It's a jungle in there, literally.  I've gotten lost once.

I fully know I should probably be pruning the darn things so it's not so branchy and leafy in there, but in case you haven't heard....we're in a pandemic and we are on month FIVE of my kids being home so therefore some things just haven't gotten done.

Many things have not gotten done.

It's pretty much our new normal.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

Saying this, I've been picking around 10 jalapenos a day.  And since I'm a normal person and cannot ingest that many in a day I've gotten creative in different ways to use them.

This includes giving many away to neighbors and friends. I've also froze a big 'ol Ziploc of about thirty of those tasty devils. And of course salsa. There is always my blender salsa {please tell me you've made it by now}. 

And let's not forget this new dip.

Which is amazing.

And pretty much the best pool or lake side dip this side of the Mississippi.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

I love a good dip which has flavors of Summer, which in this case is sweet corn and jalapenos.  It's not a Summer without some Iowa sweet corn! 

It brings a juicy sweetness to this dip and helps calm down the spicy flavor of the jalapenos {which when de-seeded, in my opinion isn't hot at all}. Then of course, there is bacon. Most dips are pretty lame without it. Add in the addition of cream cheese, sour cream and a ranch seasoning packet and this PANDEMIC CAN TAKE A HIKE.

We've been scooping this up with a classic Frito chip {the best scooper in my opinion}, but any sturdy tortilla chip will do. Or grab a butter knife and slather it away on your favorite cracker. Or grab a spoon and go to town?

Do whatever you want.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

This dip tastes better the longer it sits, but even just one hour in the fridge after you whip it up is good too.  Take it to your next gathering or just make a batch for your easy Saturday night at home.  Make it an appetizer before dinner or dip your grilled chicken in it.

All ways are good and acceptable.

If you try this dip let me know! Tag me on all socials {@sweetsavoryeats} and I'll be sure to share the love.

Smokey Bacon & Corn Dip

Print
Smokey Bacon & Corn Dip
Yield: 24
Author: Ally
Prep time: 10 MCook time: 10 MTotal time: 20 M
This smokey Summery dip is so fun! Bacon, diced jalapenos and corn are mixed together with cream cheese, sour cream and more. A great pool side dip!

Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 3 jalapenos, de-seeded and finely minced
  • 1 cup sweet corn
  • 3-4 strips bacon, cooked and crumbled
  • 1 Ranch seasoning packet

Instructions:

  1. Cut the bacon into small chunks and cook in a skillet over medium heat until crispy. Remove from the heat and drain on paper towels. Set aside.
  2. In a bowl cream together the cream cheese, sour cream and ranch seasoning packet.
  3. Fold in the diced jalapenos, corn and bacon.
  4. Refrigerate for at least an hour before serving.
  5. Eat with Frito chips, any tortilla chip or spread on a cracker!

Calories

69.67

Fat (grams)

5.80

Sat. Fat (grams)

3.10

Carbs (grams)

3.04

Fiber (grams)

0.25

Net carbs

2.79

Sugar (grams)

1.24

Protein (grams)

1.84

Sodium (milligrams)

153.81

Cholesterol (grams)

16.93
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #smokeybaconcorndip
Created using The Recipes Generator