Ally's Sweet & Savory Eats: March 2021

Wednesday, March 31, 2021

Easter Bunny Cinnamon Rolls (using Pillsbury refrigerated rolls)

Grab your kids and make these fun and easy Easter Bunny Cinnamon Rolls!
Using Pillsbury refrigerated cinnamon rolls makes breakfast simple and quick.

Easter Bunny Cinnamon Rolls (Pillsbury)

Spring is finally here and Easter is right around the corner! Our kids happen to also be on Spring Break this week so we've had a LOT of family time {ahem, Mom isn't getting much done!}. But you know what we did do?

Made these Easter Bunny Cinnamon Rolls twice.

Twice.

They were all thrilled.

I decorated the first batch for pretty photos and then I let them go to town on the second batch, which admittedly were so covered in sprinkles and jelly beans I dared not eat one for the fear of breaking a filling.

Easter Bunny Cinnamon Rolls (Pillsbury)

Just a couple of weeks back I traveled to Des Moines to tape a few kitchen segments for the Hello Iowa show on WHO-TV. I do this a few times a year - they just call me up when are in need of some seasonal cooking clips.

And this time it was for Easter!

You can see the whole segment HERE and visually see me make these Easter Bunny Cinnamon Rolls on set {trust me, they are not hard}.

 

To make these Easter Bunnies nice and big make sure to grab the jumbo sized Pillsbury cinnamon rolls, they will come five to a can. I just find they give you more roll to work with when making the cute, tall bunny ears.

Pillsbury also has other flavors that come along seasonally - feel free to branch out! One of our girls really likes the orange version and looking at their website recently they currently have a strawberry and cream version...yum!

Easter Bunny Cinnamon Rolls (Pillsbury)

The only trick to getting these bunnies to keep their shape is to pull them out of the oven halfway through their baking time and "reshaping a bit". Sometimes they like to puff up and spread a bit, so taking them out of the oven before they are finished and squeezing/pinching them back together seems to help.

Plus, once you decorate with the frosting - all blemishes disappear.

And let's be honest - kids don't care. All they worry about and getting to decorate them with the icing and sprinkles.

Easter Bunny Cinnamon Rolls (Pillsbury)

Aren't these bunnies adorable?

If you are busy with Sunday morning church services on Easter, fun Easter egg hunts or family brunches - these bunnies are a good short cut breakfast item you can make without feeling pressure. No need to worry about time because start to finish they are done in around 20 minutes. 

And now that I've made these I'm thinking...what other shapes could these cinnamon rolls be turned into?

Have any ideas?

Easter Bunny Cinnamon Rolls (Pillsbury)

I'd love to see your photos! Be sure to tag me at @sweetsavoryeats and I'll share your creations. I hope you all have a very hoppy {hahaha} Easter. Our family will finally have everyone together in well over a year. It will be so nice to see everyone for a couple full days.

Yield: 5
Author: Ally
Easter Bunny Cinnamon Rolls (Pillsbury)

Easter Bunny Cinnamon Rolls (Pillsbury)

This fun, creative and easy way to turn store bought cinnamon rolls into Easter Bunnies is a great breakfast for Easter morning!
Prep time: 3 MinCook time: 20 MinTotal time: 23 Min

Ingredients

  • 1 can Pillsbury Grands refrigerated cinnamon rolls 
  • sprinkles
  • jelly beans

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the five cinnamon rolls on a large cookie sheet.
  3. Use your hands to pull the outer end of the cinnamon roll out and up to form one bunny ear, rotate and then another bunny ear.
  4. Pinch the edges and sides together to hold.
  5. Bake the cinnamon rolls as directed. Halfway through remove from the oven and re-pinch the edges together if they are starting to spread.
  6. Remove from the oven and allow to slightly cool.
  7. Drizzle with the included icing and top with sprinkles. Or dot the icing on the eyes and nose and top with  jelly beans to form a bunny face. Great creative!
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #easterbunnycinnamonrolls
Created using The Recipes Generator

Thursday, March 25, 2021

How to Create an Easter Candy Board from Hy-Vee

Here is a fun way to serve sweets at Easter!

This is a sponsored blog post; while the views expressed here were genuinely mine,

consideration was paid to me by Hy-Vee.

How to Create an Easter Candy Board from Hy-Vee

A major holiday is just around the corner – Easter! For many of us it may be the first holiday we’ve celebrated with our family and friends in over a year. For that reason alone, it is time to celebrate!

Easter is FUN – it means Spring has finally arrived and most of us are all itching to bring in warmer temps and sunshine. Whether you celebrate by having a big fancy brunch, going to a church service, having an Easter Egg hunt, sitting down to a traditional family dinner or by simply jazzing up your home with some fresh Spring tulips – Easter starts a new season for all of us.

Hy-Vee can help with all of this!

I cannot wait to show you the fun I had making a pretty cool Easter themed candy board – but first let’s chat more about traditional Easter foods, because we all need to eat a hearty meal before we dive into the candy, right?

Hy-Vee provides a full slate of Easter meals – you can view ALL of them here. They provide many options for brunch, ham dinners (the most popular meal for Easter), prime rib dinners and turkey dinners. Any of these meals can serve as few as 2 or as many as 8. No one will go hungry!

Take advantage of Hy-Vee Aisles Online to place your order via their website or by downloading the free Hy-Vee app. This way makes it extra easy to plan your ideal Easter celebration. Don’t forget Hy-Vee Plus members also receive 2-hour express pickups on standard orders (not including Easter meals) and during the month of March they get a FREE floral bouquet for their Easter table, plus 20% off Joe Fresh and DSW.

Once the main meal is eaten, the only thing left is dessert!

How to Create an Easter Candy Board from Hy-Vee

Over the years, I’ve found that often we’re eating all that glorious Easter candy anyway, so why not just make it dessert? This year I’m creating this fun and super cute Easter Candy Board. Think charcuterie – but dessert style!

Everything you see in these photos can be found at Hy-Vee. Of course, ALL of the sweet candy, but also the fresh flowers from the floral department (in this case beautiful Spring tulips), cute Easter kitchen and hand towels, plastic Easter grass and eggs, fresh cookies and pie turnovers (from the bakery) and the adorable deviled egg platter (which I used to hold peanuts, cookies and crackers – but of course can be used for years to come for traditional deviled eggs).

I had so much fun shopping for all these Easter candy board essentials at Hy-Vee. It literally felt like I was a kid at a candy store!

How to Create an Easter Candy Board from Hy-Vee

I stocked up on everyone’s Easter candy favorites – jelly beans, Reese’s Peanut Butter Cups & Eggs, mini Cadbury eggs, salt water taffy, frosted animal crackers, marshmallow Peeps, mini sugar cookies and apple pie bites, Easter gummy drops, Annie’s bunny crackers, peanuts, Easter M&M’s, mini boxes of raisins and mini chocolate carrots.

I used a high-rimmed baking sheet to assemble all of these fun goodies into rows and bundles – making sure to alternate colors and textures so they “popped” visually.

Isn’t it eye catching?

I also used the deviled egg tray to make a smaller candy board (perhaps put this at the kid’s table? Or on a coffee table for people to graze at after the meal?). It’s easy to refill when needed and kids love it!

To make this board even easier – order ALL of these tasty treats online – have fun browsing all of Hy-Vee’s Easter essentials via your computer or app on your phone and make this upcoming holiday a bit easier on you.

How to Create an Easter Candy Board from Hy-Vee

Who is now excited for Easter?

I cannot wait to see your own fun Easter candy boards. Be sure to tag me (@sweetsavoryeats) and Hy-Vee (@HyVee), we’d love to see your creations. Get the kids involved – they’ll love it. My two girls absolutely went bananas when they saw what I was making!

Jazz up your Easter table this year and make this candy board a new tradition.

This is a sponsored blog post; while the views expressed here were genuinely mine,

consideration was paid to me by Hy-Vee.

How to Create an Easter Candy Board from Hy-Vee

Thursday, March 18, 2021

Easy No-Knead Artisan Bread

Anyone can bake this this amazing artisan bread.
Just four ingredients, this no-knead recipe makes four loaves. Grab the butter!

Easy No-Knead Artisan Bread...the easiest recipe for delicious, homemade bread! Just four simple ingredients and you'll be eating homemade bread all week long.

I've been baking this bread for years. 

In fact, it was probably the first yeast bread I started making when my kids were just babies. Why attempt baking bread with littles underfoot? Because it's simple!

It requires no kneading {hence the title} and basically just a big bowl and just four ingredients {one being water}. It tastes like you bought it at a fancy corner street bakery, but golly gee you baked it in your own kitchen!

Without the fancy ingredients and the fancy oven.

Easy No-Knead Artisan Bread...the easiest recipe for delicious, homemade bread! Just four simple ingredients and you'll be eating homemade bread all week long.

Yes, all of you who claim you can't bake homemade bread, well guess what....YOU CAN.

This recipe makes four loaves in total and what is great about this recipe is that you can stick the extra dough in the fridge for up to a week. Just pull off a piece throughout the week to have fresh bread.

You know what this means right? You can be eating homemade bread all week long. It's fantastic alongside my Lasagna Soup {a great dipper for that last bit in the bowl} and even better more untraditionally when sliced thin and used for French Toast.

Easy No-Knead Artisan Bread...the easiest recipe for delicious, homemade bread! Just four simple ingredients and you'll be eating homemade bread all week long.

It's also a great show stopper.

Trust me when I say....neighbors, friends and co-workers absolutely love when you deliver them a freshly baked loaf of bread.

It's a lost art!

Take it one step further - and deliver it with that BIG pot of lasagna soup and you'll be their number one neighbor, friend and co-worker for life.

Easy No-Knead Artisan Bread...the easiest recipe for delicious, homemade bread! Just four simple ingredients and you'll be eating homemade bread all week long.

When you pull this bread out of the steamy oven, you might think to yourself, "did I over bake it?" No, you did not. The crust will be hard and crispy - it's supposed to be that way. The edges will be crunchy and chewy but the inside is soft and pillow-y and down right delicious.

GRAB SOME BUTTER.

The ultimate way to eat this bread is slathered in soft butter. You will thank me for this tip, but stop yourself after a slice so the rest of the family can have some.

Easy No-Knead Artisan Bread...the easiest recipe for delicious, homemade bread! Just four simple ingredients and you'll be eating homemade bread all week long.

Who is ready to bake some bread?

I'd love to see you make this recipe! Impress your guests or the people you live with - serve it alongside soup, a pasta dish or a fresh salad.

Happy baking.


Yield: 4 loafs of bread
Author: Ally
Easy No-Knead Artisan Bread

Easy No-Knead Artisan Bread

This artisan bread is incredibly easy! It requires little work, just time and tastes like a loaf you picked up at the corner bakery. With a crispy crust and soft and tender middle, grab some soft butter and enjoy.
Prep time: 2 H & 5 MCook time: 35 MinTotal time: 2 H & 40 M

Ingredients

  • 3 cups lukewarm water
  • 6 1/2 cups flour
  • 1 T salt
  • 1 1/2 T yeast

Instructions

  1. In a stand mixer combine all of the ingredients. Using the dough hook attachment, beat to a sticky dough for 60 seconds. If you don't have a stand mixer - a big bowl and elbow grease works too!
  2. Place the dough in a large bowl or food safe bucket, cover and let rise at room temperature for 2 hours. After 2 hours the dough is ready to bake or can be kept covered in the fridge for up to 1 week.
  3. When you are ready to bake a loaf, scoop out a piece of dough the size of a softball. Round it into a ball and place on a sheet of parchment paper. Lightly dust the top of the dough with flour and cover with a clean dish towel. Let it rise for 60 minutes.
  4. Place a rimmed roasting pan or baking sheet on the bottom rack of your oven and preheat the oven to 450 degrees.
  5. After an hour take a sharp knife and cut slits into the dough, going down into the dough about a 1/2 inch deep.
  6. Place the bread in the oven on the top rack (keeping it on the parchment paper). Carefully pour 1 cup of hot water into the hot rimmed pan on the bottom rack, creating steam and shut the door quickly. 
  7. Bake the bread for 30-35 minutes or until it's a deep golden brown. Remove from the oven and allow to cool on a wire rack.
  8. Cut into slices with a serrated bread knife and serve with softened butter.

Calories

754.00

Fat (grams)

2.33

Sat. Fat (grams)

0.36

Carbs (grams)

156.86

Fiber (grams)

6.70

Net carbs

150.16

Sugar (grams)

0.55

Protein (grams)

22.80

Sodium (milligrams)

1757.57

Cholesterol (grams)

0.00

This recipe makes four loafs of artisan bread. Each loaf contains 754 calories, so when sliced into 8 slices per loaf, each slice is 94 calories.

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

Thursday, March 11, 2021

Deconstructed Reuben Charcuterie Board

Reuben lovers here is your chance for a fun, new party platter!
This Deconstructed Reuben Charcuterie Board is a fan favorite.

This post is sponsored by the Iowa Beef Council.

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

I'm so incredibly happy to be back with the Iowa Beef Council this month - we have a fun one for you today! There are so many things to dissect in this post so we better get started.

First off, the month of March is National Deli Meat Month - so it's fitting I'm featuring corned beef in this recipe. As Moms, we come to rely on deli meats often to fill up our kids - prepared meats can provide a convenient source of protein, vitamins and minerals. Because these meats are pre-cooked they have easy and on-the-go access. And while sometimes the target of critics, numerous studies on dietary guidelines affirm they can be part of a healthy, balanced diet.

Be prepared to see a fun way to jazz up your corned beef routine!

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

Charcuterie boards have made a roaring comeback in the past two years. Charcuterie is not a new thing, but like with any food fads, it's become popular once again. The word was first used in 15th century France when salting and smoking meats was used to help preserve their foods.

A typical charcuterie board consists of meats and cheeses - but with it's growing popularity most boards now include bread, olives, jams, nuts and other condiments.

And look at me! I created this super fun Deconstructed Reuben Charcuterie Board {just in time for St. Patrick's Day!}.

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

The Iowa Beef Council and I wanted to feature corned beef this month - and well, the timing was just PERFECT since March is the month when it is most consumed. Whether it is slow cooked and served with a side of roasted carrots and potatoes or in a tangy Reuben....the world eats a lot of it come Springtime.

What is Corned Beef exactly? Well, it is made from the Brisket Flat Half that has been salt-cured in a brine. The term "corned" comes from the large pieces of rock salt that is used for the brine. The brining process helps to preserve the meat as well as adds additional flavor and moisture.

While mostly associated with Ireland, corned beef gained its popularity in the United States during the 19th century. Irish immigrants were looking for a cheaper alternative to bacon and instead started to brine beef brisket. 

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

Now I have loved a good Reuben sandwich for as long as I can remember. I don't remember my Mom ever making them growing up, but I do remember ordering them at restaurants once I figured out what they were - and - how tasty this darn sandwich was.

When the idea of a "reuben board" popped into my head, I thought - THIS IS GOING TO BE FUN. Who doesn't like to make their own snack? Especially off a charcuterie board where you can pick what you want and cater it to your likes.

Only like a thin layer of sauerkraut? Ok! Want extra thousand island dressing? Go for it! Just want a simple rye cracker, dill pickle and corned beef? It's your choice to make.

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

I chose three types of "bases" for this Reuben board - fresh bakery rye bread {trust me, going to your local bakery is the way to go}, store bought mini rye toasts {found near the deli section} and rye or wheat crackers {for those that want to keep it simple}.

The beauty of charcuterie boards is that everyone will create something different. Some will go all out layering up every ingredient on that piece of bread. Others will opt for simplicity and top just a couple items on a cracker.

All are tasty and good!

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

Everything else on this delicious board is pretty typical of a classic Reuben {minus the dill pickles - but I enjoy a tangy crunch}. Let your guests create their own fun!

And if you really want to take it up a notch, have a hot griddle ready nearby and people can create some hot, melty sandwiches. Really the possibilities are endless.

Here is how I build my favorite - - >>> mini rye toast, thousand island, sauerkraut, corned beef, dill pickle slice, more thousand island dressing.

It was perfect!

Deconstructed Reuben Charcuterie Board...the new fun way to make a Reuben your own! This party platter is fun for St. Patrick's Day!

I cannot wait to see your Deconstructed Reuben Charcuterie Board! Be sure to tag both me {@sweetsavoryeats} and the Iowa Beef Council {@iowabeefcouncil} with your creations.

A big thanks to the Iowa Beef Council for sponsoring this post.

Deconstructed Reuben Charcuterie Board

Deconstructed Reuben Charcuterie Board
Yield: 8-10
Author: Ally
Prep time: 15 MinTotal time: 15 Min
This fun charcuterie board is a unique way to celebrate the classic Reuben sandwich! All the pieces are here to make your own deconstructed Reuben platter.

Ingredients

What You Need to Make Your Own Deconstructed Reuben Board
  • sliced rye bread
  • rye or wheat crackers
  • mini rye toasts, toasted slightly in the oven on a baking sheet
  • corned beef, thinly sliced
  • Swiss cheese, thinly sliced
  • sauerkraut
  • dill pickles, sliced and spears
  • thousand island dressing

Instructions

  1. Wipe down a large charcuterie board or platter and set aside.
  2. Place the sauerkraut and thousand island dressing into two small bowls.
  3. Place the bowls onto the charcuterie board and start arranging the other items around the bowls, layering the crackers, bread, corned beef, cheese and pickles until the board is covered.
  4. Before serving place mini plates, napkins, and a few butter serving knives around the board.
  5. Allow your guests to make their own mini Reuben sandwiches!

Notes:

If you want to take this charcuterie board a step further have a hot griddle ready nearby and allow people to make their own hot mini Reuben sandwiches.

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

Thursday, March 4, 2021

Asian Chicken Ramen Soup

This Asian Chicken Ramen Soup will become a new quick favorite!
Hearty, easy and flavorful it's a fun new twist on traditional chicken noodle.

Asian Chicken Ramen Soup

It's March!

Can you believe it? In what seems like the longest year in the history of all the years, we have made it to March of 2021.

Our snow pack is finally melting {it's still not all gone, but at least we are starting to see some grass underneath!}. Seeing the actual ground gives us all the feels for Spring - which is hopefully here soon. Each March as Spring nears I share ONE LAST soup recipe.

One last warm comforting bowl before the real warm weather hits and all we are thinking about is grilling and salads and cool drinks.

Asian Chicken Ramen Soup

I brought home some packets of ramen noodles from the store last week and my kids thought they finally had the cool Mom would was going to let them eat it for lunch!

Wrong.

Recipe development kids.

As a food blogger Mom, I'm often overheard saying "don't eat that!" or "don't touch that - it's for a recipe!".

The poor darlings.

Asian Chicken Ramen Soup

I absolutely LOVE this Asian Chicken Ramen Soup.

It comes together in just 30 minutes, yet tastes like it's been simmering in it's flavorful broth all day long. Plus, it's loaded with veggies - onions, carrots, garlic, green onions and spinach - there aren't too many bowls of deliciousness that will give you that much greenery.

And let's face it - ramen noodles are fun! They are long and curly and cook up super quick.

Asian Chicken Ramen Soup

All three of my kids slurped up this soup for dinner without complaints. And let's be honest - there is green stuff in here, so I was a bit unsure of how it would go over, but not a soul mentioned the veggies. 

I really think it is because the broth has so much flavor. They took one bite and were hooked! It's a jazzed up Asian style chicken noodle - the soy sauce, sesame oil and rice wine vinegar give it a punch - unlike it's more laid back classic chicken noodle cousin.

Asian Chicken Ramen Soup

I hope you are all chomping at the bit to make this one!

It can be made any time of the day and reheated later for dinner - that is what I did. If the noodles soak up too much broth and you want it a bit more "soupy", just add more chicken broth before serving to thin it out a bit. 

The only problem is...do you eat it with a spoon or a fork?

It was a hot debate in our house.

Asian Chicken Ramen Soup

Asian Chicken Ramen Soup
Yield: 8
Author: Ally
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A new twist on chicken noodle soup! Asian flavors, ramen noodles and veggies. This soup will become a new family favorite - it's simple, quick to make and super flavorful.

Ingredients

  • 2 T olive oil
  • 1 small onion, finely diced
  • 1/2 cup shredded carrots, chopped
  • 4 garlic cloves, minced
  • 3 green onions, chopped
  • 2 cups fresh spinach, roughly chopped
  • 2 cups rotisserie chicken, shredded
  • 6 1/2 cups chicken stock
  • 2 1/2 T soy sauce
  • 2 T rice wine vinegar
  • 1 T sesame oil
  • 1 T sugar
  • 1/4 t dried ginger
  • 3 (4.3 oz) packages dry ramen, seasoning packets discarded

Instructions

  1. In a large stockpot or dutch oven heat the olive oil over medium-high heat. Add in the diced onions and saute a few minutes until they start to soften. Add in the carrots and garlic and continue to saute for a few more minutes.
  2. Pour in the chicken stock, soy sauce, vinegar, sesame oil, sugar and dried ginger and bring it to a low boil. Add in the shredded chicken.
  3. Open the ramen packages and discard the seasoning packets. Break up the noodles just a bit. Add them to the hot soup and let cook 3-5 minutes or until the noodles are softened. Add in the chopped spinach, it will soften and wilt quickly.
  4. Taste and adjust the seasonings if needed - it may need some salt or pepper.
  5. Ladel the soup into bowls and top with the chopped green onions, serving warm.

Notes:

Additional veggies can be added to this soup - peas, cabbage, etc. Sometimes people also like to add sliced hard boiled eggs right before serving.

Calories

325.92

Fat (grams)

15.97

Sat. Fat (grams)

4.59

Carbs (grams)

24.96

Fiber (grams)

1.64

Net carbs

23.33

Sugar (grams)

3.97

Protein (grams)

21.18

Sodium (milligrams)

1885.49

Cholesterol (grams)

58.48
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #asianchickensoup
Created using The Recipes Generator