Ally's Sweet & Savory Eats: August 2021

Thursday, August 26, 2021

One Pot Stroganoff Meatballs

One Pot Stroganoff Meatballs are a great family dinner - made quick & loved by all.
This one pot meal is great one to put on your meal plan!

This post is sponsored by the Iowa Beef Council.

One Pot Stroganoff Meatballs

It's back to school time and because of that the Iowa Beef Council and I wanted to give you an easy, family friendly, one pot dinner.

We succeeded!

One pot dinners are a Mom's best friend really. By the time the kids get home from school and you get home from work - everyone is famished and there is little patience on long, complicated dinners. They want to eat fast and now!

These meatballs fit the bill.

One Pot Stroganoff Meatballs

The Iowa Beef Council and I have worked together for over a year now. Finding partnerships that "just fit" is always such a welcome in the food blog venue. Growing up my family loved eating beef and that has continued with our family today.

As you probably remember, we purchase half of a beef {cow} once a year {or however long it lasts} so we always have it readily on hand in our freezer.  All cuts - ground beef, roasts, steaks, stew meat and more.

And ground beef is the STAR of this dish.

One Pot Stroganoff Meatballs

We all know that ground beef is incredibly great to have on hand and at the ready for easy dinners. It thaws quickly and can be made into a million different dishes.

But every now and then - we need a new favorite, right? My family loves ground beef on pizzas and in tacos, layered in lasagna and in my famous Crockpot Iowa Maid-rites - but now and then it's fun to bring a new dish to the table.

Now traditional stroganoff is made with cuts of beef {not ground beef}, but we wanted to change it up a bit and take those same flavors and put them into a meatball.

One Pot Stroganoff Meatballs

And wow oh wow, did this one pot stroganoff meatball turn out!

I used my Lodge dutch oven to cook these in but any stockpot or high rimmed skillet on your stovetop will do. Once the ground beef gets mixed with the egg, breadcrumbs, onion and seasonings they are easily rolled into meatballs, dusted with flour and sauteed until golden.

After that, they simmer and bubble in a cream of mushroom and sour cream sauce {with a pinch of one seasoning that MAKES the sauce} and finish cooking with the dutch oven lid on.

While finishing, I completely, 100% recommend cooking some egg noodles to eat these delicious meatballs with - either on the side or topped with the extra cream sauce. They accompany each other greatly!

One Pot Stroganoff Meatballs

I served these meatballs to my kids after their first day of school - which turned out to be a grand idea because they were hungry!

They gobbled them up.

And then promptly asked when we'd be having them again. Which will be soon! For many reasons. 1) they required minimal ingredients 2) they were super easy to make and 3) they are delicious!

In case you need more kid friendly recipes {what Mom doesn't?} be sure to visit HERE to see a fantastic list of easy dinners. The beef jerky trail mix looks super fun.

One Pot Stroganoff Meatballs

I cannot wait to see you guys make these meatballs. Once you do I'd love for you to rate this recipe on the recipe card below {simply give it a star rating}. It helps more people see my recipes online and gives them a little "push" to make them!

A big thank you again to the Iowa Beef Council for supporting me this past year. It does not go unnoticed! I cannot wait to share other recipes with my readers later this year on behalf of you guys.

This post is sponsored by the Iowa Beef Council.

SECRET CODE WORD: Thanks

One Pot Stroganoff Meatballs

One Pot Stroganoff Meatballs
Yield: 18 meatballs
Author: Ally
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Tasting just like traditional stroganoff, these meatballs are fun and easy! Clean up is also a breeze as just one pot is needed. Your family will love these.

Ingredients

For the Meatballs
  • 1 lb ground beef
  • 1/4 yellow onion, finely diced
  • 1 egg, beaten
  • 1/3 cup plain breadcrumbs
  • 1/2 t garlic salt
  • 1 t pepper
  • 1/2 t celery salt
  • 1/2 cup flour, for dusting
For the Sauce
  • 1 10 oz can cream of mushroom soup
  • 3/4 cup of water
  • 1/2 cup sour cream
  • pinch of nutmeg
  • 1 t salt
  • 1 t pepper

Instructions

  1. In a large bowl gently combine the ground beef, beaten egg, breadcrumbs, onion and seasonings.
  2. In another bowl place in the flour.
  3. Heat a large stockpot or dutch oven to medium high heat and coat with cooking spray. When hot, gently form the ground beef mixture into 18 one-inch meatballs, roll them lightly in flour and place into the hot pot.
  4. Let the meatballs cook on all sides to a golden brown. This will take about 15 minutes. They will not be cooked all the way through. Remove the meatballs from the pot, set aside and drain off any grease.
  5. Add the cream of mushroom soup, water and seasonings to the pot, whisking together.  Gently fold in the sour cream. Add the meatballs back to the pot and bring the mixture to a boil. Once boiling, set to LOW, cover and let simmer for 25 minutes.
  6. While simmering cook egg noodles to serve along side the meatballs (this is optional), but the meatballs pair well with them and the extra sauce is great with noodles!

Nutrition Facts

Calories

118.59

Fat (grams)

6.66

Sat. Fat (grams)

2.62

Carbs (grams)

5.76

Fiber (grams)

0.34

Net carbs

5.43

Sugar (grams)

0.92

Protein (grams)

8.41

Sodium (milligrams)

313.71

Cholesterol (grams)

37.23
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #stroganoffmeatballs

Thursday, August 19, 2021

Sheet Pan Breakfast Pizza

Sheet Pan Breakfast Pizza is loved by all in my house.
It rivals any pizza joint's version!

Sheet Pan Breakfast Pizza

This post contains affiliate links for your convenience.

If there is any food that us Midwesterners love more than beef or pork, it might be breakfast pizza. I'm fully aware that people on the west and east coasts do not grow up eating breakfast pizza. 

It's a middle of the country thing!

When I chat about it on Instagram {usually showing a slice of Casey's breakfast pizza in my van while on the road} I often gets messages that go something like, "are those eggs on pizza"?

Yep, they sure are!

Sheet Pan Breakfast Pizza

Let me just say I'm thankful I've grown up in a land where breakfast pizza exists. It's heavenly and filling and makes any start to your day much more doable.

Last weekend we attended a family reunion on the Mississippi River {a whole gang of us shacking up in various cabins} where we spent time boating, swimming, eat and laughing.

One of the breakfast items my husband's aunt made was breakfast pizza! To feed our big crowd she baked it in a large sheet pan {genius} and it was delicious. I immediately knew when getting home I was going to create a version for our house.

Sheet Pan Breakfast Pizza

And that I did!

Just two days later I got in the kitchen and made this pizza. I kept a few things the same as hers {taking help from a refrigerated Pillsbury pizza dough crust and the canned cheese sauce}, but I did change up a couple things.

A few years back I had some delicious breakfast pizza at local joint and they also added gravy to the toppings. You know like the gravy you'd eat with biscuits and gravy?

Say what?

Yes, I had to add that too.

Sheet Pan Breakfast Pizza

The combination of scrambled eggs, a smooth cheese sauce, sausage, peppered gravy and more cheese on a crispy crust is just AMAZING.

For a moment I thought of making all of this from scratch {because being a food blogger that is sometimes expected of me}, but after thinking a bit I wanted this recipe to be simple. One that a Mom could print off and say "this is easy, I'm making it".

So that is what I did - I used store bought ingredients. I have no shame in saying this. Sometimes we need help where we can take it!

Sheet Pan Breakfast Pizza

The beauty of doing this pizza sheet pan style is that it feeds a crowd. It stretches out the ingredients a bit. On the day I made this pizza we ate it for lunch AND dinner. It fed us for two meals.

Kinda funny we didn't even touch it for breakfast.

I reheated slices for dinner in the air fryer - which I 100% recommend. Here is the link to my air fryer. Doing it this way gets the crust crispy again and honestly it tastes like it just came back out of the oven. You'd never even know the pieces were leftovers.

Sheet Pan Breakfast Pizza

I cannot wait to see you guys make this!

Please if you can, take a quick moment to rate this recipe on the below recipe card {give it a star 1-5 rating}. These ratings help people see more of my recipes!

And if your are new to the whole breakfast pizza thing - well, enjoy.

Sheet Pan Breakfast Pizza

Sheet Pan Breakfast Pizza
Yield: 18 slices
Author: Ally
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
This homemade breakfast pizza is better than your local pizza joint's recipe! Switch up your pizza routine and do it breakfast style.

Ingredients

  • 1 tube Pillsbury thin crust refrigerated pizza dough
  • 1/2 lb ground sausage
  • 6 eggs
  • 4.5 oz Fritos Mild Cheddar Cheese Dip (1/2 can)
  • 2.75 oz pkg Gravy mix
  • 1 1/2 cups Colby cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • salt
  • pepper
  • garlic salt

Instructions

  1. Preheat the oven to 425 degrees.
  2. Spray a large rimmed baking sheet with cooking spray and set aside.
  3. In a skillet brown and cook the ground sausage. Drain off the grease and set aside.
  4. In that same skillet scramble the eggs and cook until firm (adding salt & pepper if you desire), also removing from the heat and setting aside.
  5. In a saucepan make the gravy according to the package directions (add pepper and garlic salt if desired). Once made remove from the heat and set aside.
  6. Open the tube of pizza dough and lay it flat onto the sheet pan. Using your fingers gently press out the dough to the side of the pan until the dough reaches the edges.
  7. Using a spoon spread the cheese sauce over the crust. Then layer on the sausage and scrambled eggs. Taking a spoon dot the pizza with the prepared gravy. Finally sprinkle on the Colby and Mozzarella cheeses.
  8. Bake for 20 minutes or until slightly golden and the crust is firm.
  9. Serve warm.

Notes:

This breakfast pizza heats up great as leftovers in the air fryer. Cook at 375 degrees for 3-4 minutes.

Nutrition Facts

Calories

186.92

Fat (grams)

13.27

Sat. Fat (grams)

5.16

Carbs (grams)

8.50

Fiber (grams)

0.60

Net carbs

7.90

Sugar (grams)

0.39

Protein (grams)

8.46

Sodium (milligrams)

535.35

Cholesterol (grams)

86.34
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #breakfastpizza

Thursday, August 5, 2021

Air Fryer Zucchini (using Dot's Cheese Curls)

What a fun one I have for you today - Air Fryer Zucchini - coated in Dot's Cheese Curls.
The crunch and flavor factor are spot on with these!
Air Fryer Zucchini (using Dot's Cheese Curls)
If you've been around here for any amount of time you know too things about me. 1) some recipes start out as one idea and somehow turn into something completely different and 2) I love Dot's Pretzels.

Here's the back story.

For about a week I had a recipe idea in my head to coat chicken tenders into crushed Dot's Cheese Curls and throw them into the air fryer until crispy.  Good idea, right?

Well, life got busy and each day when going to bed I'd say to myself "I forgot to make and photograph that chicken today".

So at about Day 7 of this, I finally opened up the fridge, got out the chicken, unwrapped it and immediately GAGGED at the smell.

Air Fryer Zucchini (using Dot's Cheese Curls)

My friends, the chicken had gone bad. Rotten to the core. It was awful. Both in the sense that I had wasted {once good} chicken and that my idea had to be thrown in the trash.

I already had the egg wash prepped, the flour bowl sitting out and my Dot's Cheese Curls pulsed to a fine crumb sitting there waiting.

What a waste.

And if you've followed me long enough I wasn't going to let these Dot's go to waste! I love their company, their story and they have jumped on board with my 12 Days of Holiday Giveaways the last two years.

Air Fryer Zucchini (using Dot's Cheese Curls)

But then I glanced over on the stove where I had a big, 'ole zucchini sitting. I immediately knew my day was saved because my mind went to FRIED ZUCCHINI SLICES.

Coated in Dot's Cheese Curls.

You guys, the substitute idea worked. And worked well. This air fried zucchini is amazing! With just egg, flour, zucchini and crushed Dot's Cheese Curls as the ingredients they don't take much, but still have so much flavor because the cheese curls are so darn tasty.

Air Fryer Zucchini (using Dot's Cheese Curls)

When these slices came out I immediately called over my 10 year old daughter {as we know, she is our most adventurous eater} and told her to take a bite. She even acclaimed them fabulous BEFORE she dipped them in ranch dressing.

If you have kids, you know that is saying something.

They are cheesy and crispy with a soft and tender zucchini middle. We loved them! One big zucchini makes a couple batches {depending on the size of your air fryer - here is mine for reference}.

Air Fryer Zucchini (using Dot's Cheese Curls)

We did end up dipping these crispy, cheesy slices in ranch dressing to go along with our lunch, because, well....why not?

They make a fun appetizer or even a side dish in in the Summer {when zucchini are plentiful} to go along with any meal. People will immediately say, "what are these coated in?" I just have no doubt about it.

Air Fryer Zucchini (using Dot's Cheese Curls)

Air Fryer Zucchini (using Dot's Cheese Curls)
Yield: 6
Author: Ally
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These cheesy and crunchy coated zucchini slices fry up quick in the air fryer. They make a great appetizer or side dish!

Ingredients

  • 1 large zucchini, cut into 1/4 inch slices
  • 2 cups Dot's Cheese Curls
  • 1 cup flour
  • 1 egg
  • 1/3 cup water

Instructions

  1. Slice your zucchini into 1/4 of an inch slices. Lay them flat on a paper towel and cover with another paper towel, pressing down slightly. This will help to absorb any extra water.
  2. In a food processor pulse the Dot's Cheese Curls into fine crumbs. Pour into a bowl and set aside.
  3. Get out two other bowls, putting the flour in one and the egg in the other. Whisk the water into the egg. Set the three bowls into the order of flour, egg, Dot's crumbs.
  4. Spray the interior tray of your air fryer with cooking spray.
  5. To bread the zucchini, drop a slice into the flour to coat, then dip into the egg and finally into the Dot's crumb mixture, making sure to coat completely. Gently lay the coated zucchini slice into the air fryer.
  6. Continue to bread the zucchini and laying them flat into the air fryer, leaving space between each piece.
  7. Cook the zucchini slices at 375 degrees for 10 minutes, flipping the slices halfway through. The zucchini is done when crispy and slightly golden brown.
  8. Depending on how many slices of zucchini you have, you should have enough breading to make two batches, depending on the size of your air fryer.
  9. Serve warm with ranch dressing for dipping.

Nutrition Facts

Calories

512.85

Fat (grams)

28.11

Sat. Fat (grams)

4.47

Carbs (grams)

57.44

Fiber (grams)

2.44

Net carbs

55.00

Sugar (grams)

2.54

Protein (grams)

7.80

Sodium (milligrams)

690.80

Cholesterol (grams)

34.02
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #airfriedzucchini