Poor Man Enchiladas, Still a Favorite!

Surprise! I bet you thought you were tuning in for a sweet, yummy dessert recipe or maybe a unique twist on savory enchilada's, perhaps utilizing a mole' sauce?!  NOPE! GOTCHA!

This recipe is FUDGED because well, quite simply it more technique then recipe and processed foods are the focal point.  GASP! SHOCK! ....OK, are you done now? YES! Even I use processed foods and I think in moderation that is OK.  NO really, get over it; this is scrumptious and if you are like me and have nights where dinner is a conundrum, you are pooped out, uninspired and you don't want fast food, this is a fun little fix.  Paired with some rice and salad it is balanced meal. Oh, did I mention this is economical as well?!  With salad and rice, you come in at about $7 and feed 6-8 people a hearty meal that has protein. WHOOOOOP!

I also can't resist sharing the special place this recipe/method holds in our hearts, it is the first meal I cooked for the big guy in his apartment.  I remember it well, the shock of finding out that he was existing on frozen corn dogs, chicken nuggets, burritos and snak-pak pudding! Then of course, wanting to impress this man who had captured my heart from our first date, lightening hit and I remembered this "recipe" that a friend had shared with me years before. After a quick jaunt to the grocery store to grab two ingredients the big guy didn't have, I popped "Fudged Enchiladas AKA Poor Man Enchiladas" into his little toaster oven. 

Sixty minutes later we sat down to a lovely meal, sixty five minutes later, the big guy was licking his plate and asking for more. 7 months later we were married. Six years later, no more Costco size bags of processed foods can be found in our freezer and we don't even own a microwave. However, yes, on THOSE nights, we enjoy taking a walk down memory lane as we dig into a plate of hot, savory, ooey, gooey, Americanized, Mexican food, goodness. I hope you enjoy this "Quick Fix" meal, as always, make it your own.  This is how to cook it up at our house:

"Fudged Enchiladas" ~AKA~ "Poor Man Enchiladas"

You will need:

• 1- Eight count package of frozen burritos or chimichangas (You can also use frozen taquitos)
• 1- 28 Oz. Can of enchilada sauce, green or red. OR 1-10 Oz. can of enchilada sauce plus two cups of salsa *
• 2- C. Shredded cheese (I like Monterrey Jack/Colby blend)
• Add On's: Olives, Onions, Sour Cream, Tomatoes, Salsa......whatever you might like!

Simple starts

 What to do:

• Preheat oven to 375 degrees
• Spray 9X13" baking pan with cooking spray
• Place burritos, single layer, in bottom of the pan
• Smother burritos with enchilada sauce
• Cover with tin foil and bake for 40 minutes
• Remove tin foil, load on your cheese and back into the oven, uncovered, for 20 minutes more.
• Add on your "Add On's" and enjoy!

Frozen pockets of bean and beef , YUM!

Swimming in green sauce (our current favorite).

Bring on the cheese!

Can't wait to dig in!

"Fudged Enchiladas"....CAN you believe this came from the freezer and pantry?!

While my enchiladas are cooking, I usually steam a wee bit of rice in tomato/chicken broth and whip up a simple salad.  The salad especially, serves as a nice counter balance of coolness to the enchiladas.

Kids gobble these up and enjoy help putting them together.  Double the recipe for a dinner party or to feed hungry teens on a sleepover night (so much more economical then getting pizza's). 

*If I don't have enchilada sauce, I grab a 28 Oz. can of tomato sauce or crushed tomatoes and throw in 2 Tb. of Chile Powder, 1 Tb. each of Cumin and Garlic Powder.  You can adjust the spices as you like, or keep your sauce naked.  Also, as I mentioned above, taquitos are another great choice as your base!  I adore chicken taquitos and green sauce with this recipe/method.

The recipe/method is a pass a long, not sure where it originated.  The photos are mine.  Please feel free to share with friends and family but I hope you will remember to share where you sourced it from!  Don't forget to "Like" Cobwebs To Cookies on Facebook, I share "Quick Tips" often that will help you get dinner on the table, come up with a fun creative gift or even just live life a wee bit more trouble free. 
https://www.facebook.com/pages/Cobwebs-To-Cookies/159068230815357?bookmark_t=page

Grandma Hedrick's Macaroni Salad

 

Picture if you will, a petite woman with a crown of gray white curls, rosy round cheeks, a quick smile and sparkling eyes. She is dressed from head to toe in polyester, red and white plaid pants and a collared shirt of anything that does NOT match the pants.  She is bustling around the kitchen, chattering away, cooking, canning, preserving and most of all feeding.  A table FULL of every kind of sweet and dilled pickled vegetable you can imagine, a few salads (always a jello salad in the mix), bread and butter, cooked veggies and at the very least, two kinds of meat/fish.  Dessert?  dessert is pie, cake, cookies....not either or...ALL of the above! Sometimes you could not get your plate on the table for the amount of offerings put before you.

This is how I remember my Grandma Hedrick and ask anyone who knew her, this is NO exaggeration, OK, when she went to church or a social event she did usually have on a matching polyester pant suit.  My Grandma Hedrick was a honorary grandma, a good friend of our family, loved and cherished, her and Grandpa Hedrick were a main stay in my life and in the town of Colville, WA where I spent six years of my childhood.  There is a even a Mountain named for them, HOW COOL IS THAT?!  

With summer in full swing, comes barbecues and picnics, I start to crave one of grandma's staple fixes, the simple scrumptious macaroni salad she made.  I don't think we ever had a picnic in the park where there was not a GINORMOUS yellow Tupperware bowl of grandma's macaroni salad.  Easy peasy to make and will hold up in the fridge for as long as your family allows it to last, which trust me, won't be long. 

The salad is well rounded in flavor, fresh, sweet, tang, bite and richness, each component coming together to create a simple bowl of small town Americana and for me, memories of one of the most amazing cooks I have ever known, one of the many amazing women who taught me how to cook.  I hope you enjoy this recipe!

What goes in it:

1 - 16 oz. Box Ditalini pasta *
1/2 - C. Miracle Whip
1/2 - C. Mayonnaise
4 - T. Sweet pickle relish
2 - Celery stalks w/leaves, diced
1/2 - Red onion, diced and soaked *
1 - C. Cheddar Cheese, cut into small cubes (1/4 inch)
Salt and Pepper to taste.

How you do it:

1. Boil pasta per directions, don't forget to salt the water.
2. Drain pasta and let cool.  DO NOT RINSE!  Don't worry, when you add your mayo and miracle whip, the pasta will loosen up.  
3. Add in all your prepped ingredients.
4. Chow down! (You can chill it if you want, but it is not necessary)

* I used Ditalini pasta because I think it works well with all the other components, grandma used to use elbow macaroni.
* After you dice your onion, soak it in cold water for at least 10 minutes.  This will cut some of the onion BITE. 
* If you want to amp things up, toss in some bay shrimp or crab, you won't be sorry.

Serves: 12
I have no idea on the calories, sorry folks 

Recipe and photo's property of Cobwebs To Cookies.  It makes me happy when people share, I only ask that you source me when you do!  Thanks so much ~ Stacey!

Today's Blog Brought To You By The Letter "F"! SUPER BOWL low-FAT, FUN, FOOD!

Football and Food, seem to go hand in hand.  Whether you are at home alone or with a group oF Friends, I would bet this season you have imbibed your Fair chair of wings, chips, dip and perhaps a nice cold one or two. 

Well, now we are at the end oF the Football season and as our Seattle Seahawks gear up to take down the Denver Broncos this Sunday, you can bet here in the Seattle area, we are getting ready to PAR-TAY!  And, iF we haven't hit the wings at all this season, this is for sure the Sunday we are going to be getting our Fingers sticky!

In the midst oF partying, a LOT oF calories are being tossed down as we consume those wings, slices oF pizza and chips loaded with creamy dips. Now, I don't know about you, but I have not yet abandoned my New Year resolution to get a handle on my health. All of those game day Foods are nooooot exactly on the list oF "HEALTHY FOODS", BUT! what iF I told you they could be? What iF you had a Few "Quick Tips" that will cut out a third or halF oF the calories and not sacriFice taste, ....no really, NOT sacriFice taste! 

Photo Credit Jupiterimages/Stockbyte/Getty Images

Well, here you go, Tip1: Switch out the sour cream in your recipes For plain Greek yogurt. I know, I know, you have heard the sour cream/yogurt swap beFore, you tried it and didn't like it.  The yogurt was not as creamy and Far too tangy, your Family whined, your husband gave you the stink eye, BUT here is the kicker, Greek yogurt is ten times creamier then regular yogurt (it's a whey thing) and not as tangy.  I promise, it is a pretty even trade, shhhh, don't tell my husband, I did the sour cream/Greek yogurt switch a Few weeks ago and he did not notice a thing!

What you are going to trade is calories and Fat For more calcium.  Not a bad swap huh?  Here is the nutritional value oF both Full Fat and low-Fat sour cream and Greek yogurt:
"...Nonfat Greek yogurt has just 133 calories per cup, 1 gram of fat and 8 grams of carbohydrates, a 1-cup serving of the full-fat type has 300 calories, 23 grams of fat and 7 grams of carbohydrates. One cup of sour cream has more calories and fat than Greek yogurt even when it's a low-fat brand. One cup of reduced fat sour cream has 416 calories, 32 grams of fat and 16 grams of carbohydrates. However, you're not likely to eat an entire cup of sour cream. For comparison, 2 tablespoons of reduced fat sour cream contain 43 calories, 3 grams of fat and 2 grams of carbs" (Information taken from Livestrong.Com Jan 22, 2014 | By Carly Schuna).

OK, did you weed through all oF that inFo?  What it boils down to... just 2 tablespoons oF even reduced Fat sour cream has two more grams oF Fat then one whole CUP oF non-Fat Greek yogurt. WIN, WIN! a total touchdown For you, your Friends and Family on game day.  Again, I promise you it is a good swap, not only with your health, but in your mouth, texture and taste, A-MAY-ZING! 

French onion dip, ranch dip, spinach dip, bacon cheddar dip, on your potato skins, your nachos or chili, swap it out peeps and enjoy your Super Bowl Sunday a little more healthFully!  Oh! and if you want the recipe For any of these dips, please email me. 

This blog has been brought to you by the letter "F" low-FAT, FUN, FOOD!  WHOOOP!

Inside Out Chicken Cordon Bleu

If you know me, or have read any of my wee little blog, you will know I am always looking for ways to:

1. Save time
2. Save calories
3. Save money
4. Serve SCRUMPTIOUS FOOD! 

The traditional Chicken Cordon Bleu recipe calls for labor and time that is fairly daunting and intensive to most home cooks. It also calls for more ingredients that add calories. I have come up with this quick little method that allows you to enjoy the flavors of Chicken Cordon Bleu, without much fuss.  If you can sauté, pour and stack, you have the skills you will need! 

Look what you are about to make!

 

What you will need:

• 2-TB. Light olive oil or canola oil
• 4-Boneless chicken breasts or 8-thighs (whichever flavor profile you prefer)
• 1/4 lb. Paper thin sliced deli ham
• Thin sliced swiss cheese (Thick slices will not melt properly unless placed in oven and/or will become too hard/rubbery)
• 1/2 C. Honey mustard salad dressing (I used Brianna's Honey Mustard Salad Dressing)
• Salt
• Pepper

What you will do:

• Preheat oven to 350 degrees F.
• In oven proof sauté pan, heat oil to med/high heat (it will shimmer when you look at it; make sure you wait till it is properly heated, this helps you get a good seer on the meat, which seals in the juices).
• Wash, pat dry and season chicken with salt and pepper.
• Once oil is hot, add chicken breasts to pan and cook 2-3 minutes on each side (You want to see a nice golden brown colour).
• Pour salad dressing over chicken breasts and place in oven.
• Cook 20-25 minutes, take chicken out, stack slices of deli ham on top of chicken and return to oven for 5-7 minutes. (Internal temp should be 165 degrees, cook time will vary per type of meat and size of pieces).
• Remove chicken from sauté pan and add slices of swiss cheese to each piece, tent with foil and let rest for 5-7 minutes.  (This will allow your swiss cheese to melt too).
• While your chicken is resting, you can skim the fat off the pan sauce that has been created from the honey mustard and chicken juices/fat.  Put sauté pan on top burner turned to med/high heat, add a wee bit more honey mustard if needed, salt, pepper and whisk till bubbling.  You now have a sweet and savory sauce to pour over top, or have on the side, that is UBBER yummy, .

WHA-LA! There you go! Easy sneasy, less calories, inexpensive and pretty darn good. 

Please enjoy, please share, just remember even if it is a cooking "ah-ha" moment, it is my moment and I appreciate you sharing the source, when you do share. :)

Fudged Enchiladas ~AKA~ Poor Man Enchiladas

Surprise! I bet you thought you were tuning in for a sweet, yummy dessert recipe or maybe a unique twist on savory enchilada's, perhaps utilizing a mole' sauce?!  NOPE! GOTCHA!

This recipe is FUDGED because well, quite simply it more technique then recipe and processed foods are the focal point.  GASP! SHOCK! ....OK, are you done now? YES! Even I use processed foods and I think in moderation that is OK.  NO really, get over it; this is scrumptious and if you are like me and have nights where dinner is a conundrum, you are pooped out, uninspired and you don't want fast food, this is a fun little fix.  Paired with some rice and salad it is balanced meal. Oh, did I mention this is economical as well?!  With salad and rice, you come in at about $7 and feed 6-8 people a hearty meal that has protein. WHOOOOOP!

I also can't resist sharing the special place this recipe/method holds in our hearts, it is the first meal I cooked for the big guy in his apartment.  I remember it well, the shock of finding out that he was existing on frozen corn dogs, chicken nuggets, burritos and snak-pak pudding! Then of course, wanting to impress this man who had captured my heart from our first date, lightening hit and I remembered this "recipe" that a friend had shared with me years before. After a quick jaunt to the grocery store to grab two ingredients the big guy didn't have, I popped "Fudged Enchiladas AKA Poor Man Enchiladas" into his little toaster oven. 

Sixty minutes later we sat down to a lovely meal, sixty five minutes later, the big guy was licking his plate and asking for more. 7 months later we were married. Six years later, no more Costco size bags of processed foods can be found in our freezer and we don't even own a microwave. However, yes, on THOSE nights, we enjoy taking a walk down memory lane as we dig into a plate of hot, savory, ooey, gooey, Americanized, Mexican food, goodness. I hope you enjoy this "Quick Fix" meal, as always, make it your own.  This is how to cook it up at our house:

"Fudged Enchiladas" ~AKA~ "Poor Man Enchiladas"

You will need:

• 1- Eight count package of frozen burritos or chimichangas (You can also use frozen taquitos)
• 1- 28 Oz. Can of enchilada sauce, green or red. OR 1-10 Oz. can of enchilada sauce plus two cups of salsa *
• 2- C. Shredded cheese (I like Monterrey Jack/Colby blend)
• Add On's: Olives, Onions, Sour Cream, Tomatoes, Salsa......whatever you might like!

Simple starts

 What to do:

• Preheat oven to 375 degrees
• Spray 9X13" baking pan with cooking spray
• Place burritos, single layer, in bottom of the pan
• Smother burritos with enchilada sauce
• Cover with tin foil and bake for 40 minutes
• Remove tin foil, load on your cheese and back into the oven, uncovered, for 20 minutes more.
• Add on your "Add On's" and enjoy!

Frozen pockets of bean and beef , YUM!

Swimming in green sauce (our current favorite).

Bring on the cheese!

Can't wait to dig in!

"Fudged Enchiladas"....CAN you believe this came from the freezer and pantry?!

While my enchiladas are cooking, I usually steam a wee bit of rice in tomato/chicken broth and whip up a simple salad.  The salad especially, serves as a nice counter balance of coolness to the enchiladas.

Kids gobble these up and enjoy help putting them together.  Double the recipe for a dinner party or to feed hungry teens on a sleepover night (so much more economical then getting pizza's). 

*If I don't have enchilada sauce, I grab a 28 Oz. can of tomato sauce or crushed tomatoes and throw in 2 Tb. of Chile Powder, 1 Tb. each of Cumin and Garlic Powder.  You can adjust the spices as you like, or keep your sauce naked.  Also, as I mentioned above, taquitos are another great choice as your base!  I adore chicken taquitos and green sauce with this recipe/method.

The recipe/method is a pass a long, not sure where it originated.  The photos are mine.  Please feel free to share with friends and family but I hope you will remember to share where you sourced it from!  Don't forget to "Like" Cobwebs To Cookies on Facebook, I share "Quick Tips" often that will help you get dinner on the table, come up with a fun creative gift or even just live life a wee bit more trouble free. 
https://www.facebook.com/pages/Cobwebs-To-Cookies/159068230815357?bookmark_t=page

"You Won't Be Sorry"! Sweet'n Spicy Sauce

WHAT?!  Almost a whole year since my last blog?

Well, most of you know my husband, niece and I were in a fairly bad car accident last June.  Car totaled and for me, back totaled!  It wasn't till a few months ago, that a specialist finally got me fixed! WHOOP!  Meanwhile back at the ranch, a lot of things got put to pasture.  EEP!  Not the best of years for our family.  BUT! now that I am feeling better, my brain can focus on the things I love to do best, creating, cooking and writing!  So, there you have it, now, let's get down to business.

I was looking for a slow cooker chicken recipe a few years ago and came across one that sounded pretty good.  I gave it a whirl and it was good, but not what I would consider great.  The sauce was too much of a "one note" wonder.  I few tweaks here and there and Ta-Da! I have not only a great slow cooker chicken recipe, but also a sauce that is great on: Meatballs, Kielbasa, Little Smokies, Salmon and Pork. You will see I used chicken legs in my photo's, but you can use your favorite chicken cut.  I really love this recipe on wings. The beautiful sticky sweet molasses gives you a depth of flavor you won't get when using the brown sugar that other recipes call for. The sriracha and dijon mustard add a tangy kick, keeping the sauce from being too sweet and adding just one more layer of "You Won't Be Sorry" goodness!

My new Crock~Pot! Isn't she pretty?

Another thing I love about this recipe is that it doesn't have a lot of ingredients.  Maybe more then some recipes, however, all things that most of us already have in our kitchen.  If not, then also know that every ingredient is common/easy to find and can be used in more then this recipe.  NO REALLY! they will not sit in your pantry for years!  Don't you hate buying an ingredient for a recipe that you only need a smidge of and having the rest just sit and go to seed?  I DO!  So, curious as to what these ingredients are?  Well here you go:

 

"You Won't Be Sorry"! Sweet and Spicy Sauce

• 1/2 C. Ketchup (I use Del Monte Ketchup which is lower in sugar then Heinz)
• 1/2 C. Molasses
• 1/2 C. Apricot Preserves or Jam
• 2 TB. Soy Sauce
• 1 TB. Dijon Mustard
• 1 TB. Sriracha Sauce *A wee bit more if you like REALLY spicy, less if you are a tender tongue*
• 1 TB. Minced Garlic
• A smattering of Kosher Salt and Fresh Cracked Black Pepper

Yields 1-Pint, ~Will keep in refrigerator for 30 days~

Instructions?  Easy Peasy!  Mix all ingredients together and pour over 4-5 lbs. of whatever meat you have chosen for you slow cooker.  If you want to get crazy, you can even marinade overnight and then dump the whole shabang into your cooker in the morning. For chicken, slow cook on low 6-8 hours, high 4-6 hours. During the last hour of cook time, remove lid (and if cooking on low adjust temp to high) to allow sauce to reduce down.  Baste exposed pieces of meat every 15 minutes. Adjust cook time for whatever protein you use.  Pre-Cooked meatballs or pork, will not need as much time.

Into the pot and blanketed with sauce.

Almost done! Time to baste.

Dig in, I ate three!

If you are preparing this sauce to gift or have in refrigerator, read to go, combine all ingredients in a sauce pan and bring to a low boil, lower heat and simmer for 10-15 minutes. Let cool before refrigerating.

Prettied up and ready to gift.

*As noted in ingredients, adjust the sriracha to your personal taste.  As it is listed, I promise, this is NOT super spicy, I would classify it as mild*

I hope you enjoy this simple, scrumptious recipe.  If you want to try a different variation, sub out a different flavor of jam or preserves.  I have used blackberry and peach with GREAT results!

Please feel free to share with your family and friends.  I only ask that you credit recipe as written and photo's to "Cobwebs To Cookies", they are the fruits of my heart and mind.  Thank YOU!

Creamy Green Goodness~Lime & Mint Edamame Dip/Spread

Well POOP!  I guess TJ's has Edamame Hummus BUT before I knew that, I thought Hmmm Edamame Dip/Spread would be yummy.  So to the kitchen I went and this is what I came up with! 

Creamy Fresh GREEN GOODNESS!

My first thought (again, before I knew TJ's had a edamame hummus) was to go the route Trader Joe's had and sub out garbanzo beans for edamame.  But I really love edamames buttery taste and thought adding tahini would mask that yumminess, as well as make it a wee bit heavy.  I love lighter flavors when it comes to my "green stuff", not to mention I am trying to make healthier choices in my diet by cutting calories and fat where I can. Limes and lemons have been a staple in and on a lot of my food lately, so it wasn't that much of a brain hop, to a squeeze of lime and some mint for freshness to compliment the buttery edamame.  I LOVE the end result!

It is super easy to make and so good for you. Today I enjoyed some on toasted "Dave's Killer Bread" with tomatoes.  Tomorrow I think I need to crab some sprouts and a fresh red onion to add to this sandwich. Crazy good as a dip with cucumbers and tortilla chips (I love TJ's Soy and Flaxseed Tortilla Chips), I think I might even try it as a Pesto" substitute on pasta in a salad with some cherry tom's and feta or added to some steamed rice.  Use your imagination and let me know what other uses you find.

Lime & Mint Edamame Dip/Spread

Ingredients:

• 1 -12 OZ. Package Shelled Edamame
• 1 - Medium Lime, Juiced and Zested (You could also use a lemon if you prefer)
• 1/3 C. -Light Olive Oil
• 3 Tb. -Fresh Mint
• Kosher Salt
• Fresh Cracked Pepper

How to:  

• Boil Edamame in salt water per package directions.
• Strain, reserving 1 C. water used for boiling. 
• Cool water and beans. 
• Zest and juice lime.
• When beans are cool, place in food processor with mint, olive oil, lime zest and juice, add reserved water 2 Tb. at a time to get to desired consistency. I like mine thick so I only added 1/3 C.  Salt and pepper to taste. 

ENJOY!  As always, let me know what you think.

This recipe is an original concept, please enjoy, share with friends and PIN AWAY!  I only ask that you name "Cobwebs To Cookies" as your source.  Thanks so much!