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!

Cha~Cha Cabbage Soup

"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Lewis Carroll, ‘Alice in Wonderland’

About twenty years ago...OK, maybe more then twenty, my room-mate Carol was dieting and she found the recipe for a "negative calorie" soup, "Cabbage Soup". Basically during digestion, your body burns more calories then is actually in the soup.  It was not hard for me to fall in love with the soup in spite of it's dietary promises. Full of cabbage and other yummy veggies, seasoned with salsa, it had my favorite flavor profile ~ savory and spicy. *Don't panic! not too spicy*.

One of my other favorite soups is "Taco Soup".  A version of chili, taco soup is also very low in calories. I like to healthy mine up and make it with ground turkey instead of beef. Besides, the turkey counteracts the chips and cheese I like to garnish with...right?!?

So, playing with recipes in my head, which is one of my favorite pass times. And now since starting Weight Watchers; working on recipes that are low calorie, low point, filling and most of all recipes that will appeal to my taste buds, I married the two soups and came up with "Cha~Cha Cabbage Soup". This soup has close to the negative calories of "Cabbage Soup" but brings in the protein and spices of "Taco Soup" It is also SOOOO SIMPLE and economical! If you can cut up veggies, you can make this soup.  Not to mention, one batch is going to feed you or you and your family, for several meals. WHOOP!

Now, this recipe is not precise. Trust your taste buds and use your imagination. I will give you my basic version and list some options to change it up a wee bit if you want. The point values are based on the basic version. If you add, cheese, meat, a starch vegetable...etc. remember to adjust your points. Even then, this is still a great Weight Watchers option that is made up of "Super Foods", so adding more protein or a wee bit more starch, is not going to kill you!

Cha~Cha Cabbage Soup

Groceries you will need:

• 1 ~ Large head of green cabbage, chopped
• 1 ~ Large onion, diced
• 1 ~ Medium head of cauliflower, chopped *I like to chop mine up, not leave in florets it adds a certain texture and thickness*
• 1 ~ 28 Oz. can, diced tomatoes *use quality products for quality taste*
• 1 ~ 28 Oz. can, tomato sauce
• 2 ~ Envelopes, McCormick Taco Seasoning Mix
• Chicken Broth, Bouillon Cubes or "Better Then Bouillon" *whatever you have handy*
• 2 ~ 15 Oz. cans, kidney beans
• 1 ~ 16 Oz. bag, frozen cut green beans
• 2 ~ C. frozen corn

Yields approx. 40 Cups

How it's done:

1. In large soup pot or dutch oven *5 1/2 to 7 Qt.* combine cabbage, onion, cauliflower, tomatoes, tomato sauce and taco seasoning. 
2. Add enough chicken broth or water to just cover all ingredients.  Unless I have some home-made broth in my freezer I generally will use water and "Better Then Bouillon" to keep cost down.  The size of your cabbage and cauliflower is going to determine how much liquid you end up needing, so I can't really give you a precise amount. 
3. Bring to a boil and then reduce to simmer until veggies are tender. *20-30 minutes*
4. Add kidney beans, frozen green beans and corn, cook till heated through, generally 8-10 minutes.
5. Grab your spoon and EAT UP!

Can you smell the tomatoey, veggy goodness?!

If I have some extra Weight Watchers points I want to spend, I add a wee drizzle of olive oil and a smattering of parmesan cheese...heaven in a bowl!

Here are some other add ins you can try, remember this will effect point values:

• Cooked ground turkey, beef or chicken
• Rotisserie Chicken *shredded up*
• Potatoes *use red potatoes, they are best in broth base soups*
• Peas
• Black beans
• Carrots
• Rice, brown or white
• Pasta *Whole Grain Rotini is yummy, and adds a nutty element*
• Are you a vegan or vegetarian? Use vegetable broth or "Better the Bouillon Veggie Base" in lieu of chicken broth.

Yummy garnishes:

• Parmesan Cheese
• Cheddar Cheese...OK, any kind of cheese!
• Croutons
• Olive Oil
• Corn Chips
• Sour Cream or Cream Fresche

Kick arss meal!: 1 C. of Cha~Cha Cabbage Soup over a medium baked potato, topped with wee bit of cheese, sour cream, or both.  Fiber and protein, satisfying like a seven course meal!

Now, what about the points you ask?  Well, I used the Weight Watchers online calculator for the *Points Plus* program and per two cup serving, you are only spending TWO POINTS!!!!  *with no garnish*.

I hope you enjoy the marriage of two of my favorite soups.  As always, let me know if you have any questions.

Please feel free to share my recipes with family and friends...PIN AWAY, if you like!  I only ask that you credit the source as I work on my cookbook and try and grow my business.  Thanks so much!

Photo's of Taco Seasoning and Bullion were taken from companies prospective websites.

Super, Simple, Satisfying Salads: Edamame-Me Salad

After growing FAT and HAPPY over the past few years of marriage and dealing with some health issues I have gotten FED UP (no pun intended) and I started Weight Watchers a few weeks ago.  I have always loved salads, but let's face it, even a salad can be packed full of fat if it is not done right.  So for all of you others out there trying to watch your waistline and even for those who aren't, like my husband.  I am cultivating some new salad recipes that utilize SUPER foods, that are SIMPLE and also SATISFYING.

The first time I tasted Edamame *soybeans*, I fell in love!  I am a huge fan of "mouth feel" and these vibrant little morsels of green goodness, have a wonderful mouth feel that remind me of pasta al dente.  Add to that the mystery of their buttery but clean, fresh taste and you too will be hooked when you give them a try.

SOY GOOD! *OK, you knew I couldn't pass that up.

A local grocery store carries a edamame salad that I adore in their deli but being a penny pincher, when I find something like that, I am always challenged to come up with a home version.  What I really love about this salad is that it has the same flavor profile and mouth feel of pasta salad but a fraction of the carbs and calories.  Not to mention, it is LOADED with protein and is ready to eat in a whisper of the time it takes to make a pasta salad.

Edamame-Me Salad

What you will need:

• 1~ 12 OZ. Package, Frozen Shelled Edamame (3.5 Cups)
• 1~ C. Cherry Tomatoes, Halved
• 1/4~ C. Feta Cheese Crumbles
• 1/2~ C. Red Onion, Diced
• 2~ T. Vinaigrette
• Kosher Salt
• Fresh Cracked Pepper

OK...are you ready? This is how hard this is!  *smile*

1. Boil Edamame per package directions. 
2. Shock *put into ice water* beans when done and let sit 5-10 minutes.
3. Mix all ingredients together and give it a smattering of kosher salt and a few good grinds of pepper.  

Looks YUMMY! HUH?!

You can make your own vinaigrette or use store bought.  I am a huge fan of "Brianna's Blush Wine Vinaigrette" and that is what I generally use.  If you don't like a sweet vinaigrette try "Brianna's Classic Italian Vinaigrette".

LOVE "Brianna's" Brand Salad Dressings

That is it, it is ready to eat and or will store in the refrigerator for up to a week.

If you are doing Weight Watchers with me, each 1/2 C. serving has 3 pts. *if you use "Brianna's Blush Wine Vinaigrette"*and it is worth every point because it is full of protein and is satisfying as a side dish or quick snack grab.

ENJOY!  and please let me know if you have any questions on this recipe or anything "Cobwebs To Cookies" related!

I put a lot of love and time into my work and it THRILLS ME when people share my recipes and ideas!  As I try and grow my wee business I only ask that if you do share, that you also share the source.   THANKS SO MUCH!

You'll Go Nuts!!!! ~Candied Nuts

I love nuts! Walnuts, Pecans, Brazil, Cashews....yup, pretty much never met a nut I didn't like! A really fun way to enjoy nuts and add protein to a green salad is by adding a sprinkle of nuts instead of croutons. Around our house, sunflower seeds, peanuts and candied walnuts or pecans are always on hand.

Candied nuts is what is on the agenda today. You are going to love these yummy, buttery, sweet and salty, candied walnuts or pecans. They really add a wow factor and punch up your salad. They also make a nice little sweet snack that will appease any sweet tooth attack.

OH! and another great thing, this wow factor topping, will take you less then ten minutes to make.

What you will need:
9" Saute pan
1 1/2 C. Raw Walnut or Pecans (Whole or Bits)
2 Tablespoons Butter
2-3 Tablespoons Brown Sugar (Dark or Light)
Kosher Salt or Sea Salt

How they're done:

Place nuts single layer in saute pan and cook 3-4 minutes on med/high heat stirring every 30-40 secs. (You will start to smell the aroma of them roasting..MMMM!)




Add butter to pan and stir to coat nuts.

When butter is melted, stir brown sugar into pan.
Let cook for 1-2 minutes stirring every 30 seconds until sugar has melted fully into butter and turned a delightfully dark amber colour.

Immediately pour nuts out onto glass plate or parchment paper and sprinkle with salt.

Cool, crumble and GO NUTS!

Tips for success with this recipe:

Using raw nuts is important. Nuts that have already been roasted have released most of their oils.

Heating your nuts before you add butter and brown sugar is also important. This brings out their natural oils and opens their "pores" allowing the butter and brown sugar to grab on.

Take your time but not to much time. This recipe goes quick and nuts burn easily. Be prepared to stand by your stove-top when preparing this wonderful morsels. Trust me, they will be worth it.

Switch It Up

A wee bit of Cayenne, Cinnamon, Allspice or Chile Powder can totally change your flavor profile and are fun variations on candied nuts. It just takes a whisper of any of these spices to add a fun layer of flavor.

Add a sprinkle of vanilla or some orange zest at the end of cook time.

Try different nuts. This technique will work on any raw nut, pecan and walnuts just happen to be my favorites in salads.

Use different salts as finishers. Smoked salt, flaked or sea salt...etc.

Need a quick birthday or hostess gift? These make a really fun and unique gift when placed in a bag or chinese food container and topped with a pretty bow!

Questions? Drop me a note! Of course I always love to hear what you think when you try one of my recipes. I welcome feedback and hearing changes or additions YOUR creativity brings to the table.

Please note that all recipes are original to "Cobwebs To Cookies". I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do. Thank YOU!

Simply Scrumptious & Satisfying " Pasta Aglio e Olio"

What if I told you, you could make dinner in 15 minutes?

What if I told you, that dinner would be simple, scrumptious and satisfying?

What if I told you, this treat could serve 4 people for less then $3?

OK...OK! I will stop asking you goofy questions and just tell you.  *smile*

"Pasta Aglio e Olio"

Pasta with Garlic and Olive Oil!

Nothing beats a hot bowl of well cooked pasta and keeping it simple means this recipe can be ready in a matter of minutes.  Yet while simple with few ingredients, this dish rivals any sauced pasta dish that you could spend hours on.  Pair this dish with a salad for a complete meal or enjoy alone as a impromptu tummy pleasing late night snack.

What you will need:

• 1 lb. of spaghetti or linguine
• 1/2 C. olive oil
• 8 cloves of garlic, peeled and minced
• 3/4 C. freshly grated/shaved parmesan cheese
• 1 tsp. crushed red pepper flakes (optional)
• Salt and Pepper to taste

Sweet Basil Trenette from Pappardelle Pasta, Seattle

In large stock pot bring water to a boil.  Once water is boiling you want to add some salt to the water.  This will season your pasta as it cooks.  Add enough salt, so it tastes like the sea on your tongue. 

Add pasta to boiling water and stir.  When the water returns to a boil, start your timer (check time on your package for cook time as it will vary for fresh, dried, and whole wheat or gluten free pasta).  It is important to not let your pasta get over cooked.  I will admit that sometimes I don't use a timer when baking or cooking but with pasta I always use a timer. Give your pasta a twirl or two during cooking, this will help keep the noodles separated. 

While pasta is cooking, heat olive oil in skillet on med/high.  Add garlic and red pepper flakes then cook till garlic turns golden.  Remove from heat and set aside.

Drain pasta in colander, reserving a cup of the boil water (Do not rinse! Rinsing washes away the wee bits of starch that help your sauce/oil cling to your pasta) and then slide your noodles into a pasta bowl and toss with oil mixture (if mixture is a bit "dry" add some of the reserved boil water) and salt/pepper to taste .  Sprinkle with parmesan cheese and EAT UP!

Mangia! Mangia!

If you want to dress up this simple recipe:

• Add roasted or sauteed veggies
• Add chicken or tofu for protein
• Use flavored pasta (I used "Sweet Basil Trenette, in the photo's posted)

Time saving tip:

Use jarred/minced garlic.  If you are like me and keep these cheater jars around,  just make sure you blot out the moisture some prepared minced garlic has as this will cause your oil to pop and splatter during cook time.  OUCH! I don't want you to get burned. 

I hope you enjoy this simple recipe and as always; let me know if you have any questions and what you think, when you give this a try!

SOUPER Easy~Cabbage Patch Soup

As promised I want to share some recipes that utilize Fall Seasonal Fruits, Vegetables and Herbs *see 11/9/2011 blog entry for a list*.

Today it's all about Cabbage Patch Soup.  A soup that is easy to make, economical, healthy and sooo tasty.  I am giving you a SOUPER size recipe so that you can have not only one meal but also some leftovers to stick in your freezer for another day.  Another option for leftovers: I LOVE giving home-made treats/gifts to my friends and a container of soup and a loaf of artisan bread is always smiled upon.

Who Wants Some Soup?

A really great thing about this recipe is that it is easily converted to "vegetarian" and if you omit the potatoes as well, this soup has now become a "zero calorie" menu item.  What that means is that your body will burn more calories digesting the soup then is actually in it.  However, it is so full of vitamins and fiber I really don't feel guilty having mine with the potatoes in it.

One last note before the recipe and it is something I will say often.."This is how I make it but don't be afraid to make it YOUR own"!  Whether you omit or add some veggies to what I have listed, don't be afraid to play with recipes.  Beyond the cabbage, tomatoes and spice I never make this soup the same way twice.

Cabbage Patch Soup

You will need a LARGE stock/soup pot for this recipe. The vegetables will cook down so don't be to alarmed with the amount of raw vegetables you have.

Ingredients:

• 1 lb. Ground Beef
• 3 Cloves Garlic, Minced
• 2 C. Chopped Onion
• 1/2 C. Chopped Celery
• 1 C. Chopped Zucchini
• 2 Cans (16 OZ.) Kidney Beans, drained and rinsed.
• 1 Can (28 OZ.) Stewed Tomatoes
• 1 Small Head Cabbage, chopped.
• 1 Packet Taco Seasoning
• 1 Small Head Cauliflower, broken into florets
• 1 lb. Potatoes, cubed
• Vegetable, Beef or Chicken Stock (Approx. two 32 cartons)
• Salt and Pepper to taste

  Directions:

• Brown Hamburger with garlic and onion, drain any excess fat, set aside.
• Chunk up cabbage and remaining veggies into one inch size pieces, break down cauliflower into florets (this will help them cook evenly).  You don't have to be concise, this is a rustic soup. *smile
• Pile veggies, meat mixture, beans, tomatoes and spice packet into your soup pot. Add in stock.  You will want the stock to just cover all your ingredients.  If you are short of stock just add a wee bit of water. 
• Bring soup up to a light boil and then turn heat down and let simmer till veggies are done but still firm.

 

Don't forget to taste as you cook; halfway through cook check your flavors, add salt and pepper as needed.  If you want a bolder flavor you can also add a cube or two of bouillon.

Top with shaved or grated parmesan and a drizzle of extra virgin olive oil, serve with a loaf of artisan bread and you are ready to eat. Forget slicing your bread, there is something really fun about tearing/breaking the bread as you sit and enjoy your soup as a family!

  

Time Saving Tips:

Use frozen, peas, beans, carrots, corn....whatever! ....for some of your veggies.

Use your slow cooker.  This is a great recipe for the slow cooker.  You can brown and add your hamburger before or after cook time.

Please note that all recipes are original to Cobwebs To Cookies. I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do. Thank YOU!

Cornucopia of Crunch! ~ What's In Season, Fall Fresh Fruits and Vegetables

Next to Summer; when I look forward to fresh berries and all things "Garden", like tomatoes plucked from the vine and devoured before you make it back to the house. I love the Fall and the cornucopia of wonderfulness that this time of HARVEST brings.

                                                                                           Photo by:Woolanthropy
Truth be told, we are pretty spoiled here in America and can find most vegetables, fruits and herbs that we want, year round at our grocery story.  BUT! every vegetable, fruit and herb has a "natural" season when it is at it's best and that is the time you want to grab'em up and enjoy.

Below is a list of Fall Season, vegetables, fruits and herbs.  Please stay tuned over the next few weeks for recipes that incorporate this bounty of tasty treasures.  Also, feel free to share some recipes YOU enjoy that feature Fall vegetables, fruits and herbs.

OH! and don't forget, our taste buds are constantly changing.  The YUCKY veggies of your youth may turn into a new favorite if you give them a try!

• Apples~Available year round, we forget that Fall Time is Apple Time!  At their best and brightest and with unique varieties at hand, now is the time to "Apple A Day"!
• Artichokes~TAKE TWO!  Artichokes have both spring and fall harvest times.  Start melting the butter.
• Arugula~Still available for the next month or so, a peppery green that goes great with beets. Speaking of..
• Beets~Earthy and sweet, a great addition to any salad, made into soup or create a relish to have on your Oktoberfest Braut.
• Broccoli and Broccoli Rabe~Fall harvest means less bitter, sweeter and more tender greens.  Anyone for broccoli cheddar soup?
• Brussel Sprouts~Best when you can buy them on the stalk, TRY THEM!  Roasted and tossed with bacon or prepared "green bean casserole" style.  So good for you and worth a second try for those of us who turned our nose up at them as kids.
• Cabbage~Such a versatile veggy!  Cooked or raw the more cool exposure it has the sweeter cabbage gets, kind of like "late harvest wine grapes", this effect is called "frost kissed".
• Carrots~Now is the time when, like apples, you are going to see special varieties of carrots that are sweet and juicy.  Great in cakes, soups and fresh squeezed juices...EAT UP!
• Cauliflower~Mashed with potatoes, "Frosted" *please ask for recipe* or in a "Chop Salad" a great source of Vitamin C.
• Celeriac/Celery Root~Ugly to look at but so yummy to eat!  I love Celery Root Soup *please ask for recipe*.
• Celery~My mom loves celery! She puts it in her soups and stews.  I am a BIG fan of raw celery as a snack or chopped up in chicken salad.
• Chard~ A super food, chard is packed full of vitamins.  My favorite way to eat it: clean and chop chard, fry 2-3 pieces of bacon, remove bacon and add chard to bacon grease, cook till tender and top bacon crumbles!
• Chile's~Warm up your palette with some Chile's!  Now is the time to harvest and dry or enjoy in salsa and other dishes.
• Cranberries~OH YEAH!  We are already on our second batch of home-made cranberry relish.  Great for decorating and great for eating! Cranberry relish is great as a dinner side, on sandwiches or vanilla bean ice cream.
• Edamame~Late Summer, early Fall, a big bowl of these fresh soybeans are a fun and healthy snack or appetizer. Boil in the shell and toss with a wee bit of melted butter and some sea salt. They also make a great addition to succotash.
• Endive/Chicories~Including *escarole, curly & belgian endive, radicchio* This is when they are at their best! Any other time of the year you are getting "forced" production..and hey, who likes anything that is forced?!
• Eggplant~Also late Summer, early Fall, these beautiful jewels are crazy good, breaded in eggplant parmesan or diced up in minestrone.
• Fennel~If you like licorice you will love Fennel.  Roast it, saute it, chop it in a salad.
• Figs~Like artichokes have two harvests.  Keep your eyes peeled right before Thanksgiving they will make an appearance. Stuffed figs, figs wrapped in prosciutto...OMGOODNESS!
• Garlic~YUP! it has a season and now is the time.  Who doesn't love roasted garlic spread on fresh bread? It stinks up the house in such a good way.
• Grapes~Scrumptious orbs of juicy goodness. Try popping a few in your green salad tonight.
• Herbs~Hearty herbs like rosemary, sage, parsley and thyme are in season.  Great for everything on your Fall menu.
• Horseradish~A root veggie, it joins the rest of the dirt dwellers that are now ready to be dug up and enjoyed.
• Kale~Beautiful frosty green leaves, you often see Kale used as a garnish in your local deli case.  This hearty green is also so good to eat, tasty in soups and is full of..yup, you guessed it! VITAMINS!
• Kohlrabi~Not quite yet, but late Fall and early Winter, snatch up this uber crunchy green or purple veggie for your salads or make into a slaw.
• Leeks~Mmm this mild flavored "onion" is a great add in to your saute, stir-fry or soup.  Try sauteing up so leeks then add in some heavy cream, butter, a splash of white wine, salt and pepper. Reduce sauce down and spoon over broiled or barbecued salmon.  Then get back to me when you are in HEAVEN! 
• Mushrooms~As cold damp weather increases, so increases the conditions that mushrooms thrive in.  chantrelles are my favorite Fall FUNGI!
• Okra~While it needs HOT weather to thrive in it's growth, you will still find plenty of plump green pods to add to your gumbo in the early part of Fall.
• Onions~While cultivated year round, fall is harvest time. Where my parents live in Idaho there are so many onions being transported right now it is not uncommon to find a stray, or two or three by the side of the road.  A tasty bowl of french onion soup, is the kick-arss way to ward of the sudden chill in air..mmmmm.
• Parsnips~This cousin to the carrot is great roasted.  Make sure you go for slender parsnips as they are the most tender.  Larger parsnips develop a "woody core" that you will want to remove as you would an apple core.
• Pears~I adore pears!  In my salads, eaten as a snack, poached with chocolate sauce, juiced, in a tart... the list goes on, YIPEEE it's pear season!
• Peppers~Both sweet and spicy have come into their vibrant, sweet goodness right now. Red, Yellow and Orange peppers retain their sweetness when cooked while Green peppers can turn a wee bit bitter.  All are full of antioxidants and vitamins so EAT UP!
• Persimmons~OK, I have only had this fruit once, when I lived in Los Angeles.  Asian in origin here is a wee bit more information on this fruit: http://www.nutrition-and-you.com/persimmon-fruit.html
• Potatoes~Believe it or not the potatoes you eat in the Winter, Spring and Summer have been harvested in the Fall and kept in cold storage.  This Idaho girl loves potatoes and when eaten in moderation, this is a good carb to have as part of your daily diet.
• Pumpkins~SURPRISE! *wink* But, how many of you eat as well as carve your pumpkins?  My husband is a huge fan of toasted pumpkin seeds but I admit, that is about all I do with fresh pumpkin. This is a great article which shares not only how easy it is to cook pumpkin but also shares the health benefits of this GREAT PUMPKIN! : http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
• Quinces~I have never had a Quince or anything made with this fruit. I know they are relative to apples and pears like their cousins, their flavor evolves as they ripen.  If you would like to know more about this fruit, check out: http://www.wisegeek.com/what-is-quince.htm
• Radishes~While a few radishes are ending their season, don't fret you can still get peppery, crunchy diakon variety radishes in the Fall.
• Rutabagas~Not only a very fun thing to say "Rutabaga, Rutabaga, Rutabaga"! but also a tasty nutritious root vegetable that has a buttery, nutty taste and like all root vegetables is AMAZING when roasted.
• Spinach~is in season in cooler climates.  How about a cheese and spinach quiche for breakfast, lunch or dinner?
• Sweet Potatoes and Yams~NOT the same thing!  But both are on hand this time of year and there are many ways to prep and enjoy them. There is the traditional way with marshmellows but don't miss out on the new craze of sweet potatoe fries, so good for you and so tasty. Don't stop there! There is a multitude of sweet potato and yam recipes at your finger tips just 'search'.  For more info on what separates the potatoes from the yams, check out:
• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• Tomatillo's~Cute baby green tomatoes swaddled in a thin paper husk, these little guys make the best salsa!  Cut them up and use them fresh or roast them to add depth of flavor.
• Turnips~Worth their weight, maybe not in gold but when buying this root veggie, do pick ones that are "heavier" then they look to get the best flavor.
• Winter Squash~OH MERCY, where to start?!  This might be a separate blog.  At the end of the summer the squash has grown and is ready to be harvested and stored in a cool dry place, enjoyed throughout Fall and Winter. I love acorn squash with a drizzle of balsamic reduction and freshly shaved parmesan.  Don't get me started on my love affair with butternuts. 
• Zucchini~Like squash, these veggies burst forth at the end of the summer and many of us have more then we anticipated on our hands.  Don't forget that zucchini can be shredded and frozen to be used in sauces, cookies, cakes and breads.

I hope this list will help you pick some tasty treasures to enjoy "IN SEASON"!  Don't forget to keep your eye's peeled (pun intended *smile*) for some recipe that incorporate a few of these veggies that might be "new to you".  Please feel free to ask me for recipes, I love any excuse to get lost in my cookbook collection.