Southwestern Salad

Iceburg Lettuce
1 can black beans, rinsed (you can sub these out for ranch style beans too. just make sure you drain them first-no rinsing necessary)
1-2 roma tomatoes, chopped
reduced fat shredded cheddar cheese
chili cheese fritos, crushed
ranch dressing

This recipe is pretty self explanatory =) A little bit of all of the ingredients and you have yourself a SUPER tasty salad. This recipe has been in my family for a long time with a few alterations. My mom used ranch style beans growing up (you can find these at your grocery store next to the canned beans) but I personally have a special liking for black beans =) I just remember loving this salad growing up and now I make it for my family and they love it. My husband can sit and eat a ginormous bowl filled of this stuff! The Chili Cheese Fritos really make this whole salad! =)

I know it might sound a little bit odd but this is one heck of a tasty salad. I also highly suggest sticking to ranch dressing as opposed to another. Ranch really makes this come together =)

Baked Onion Rings

 
1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
kosher salt and ground pepper
1 medium sweet onion
2 tablespoons olive oil

Preheat oven to 450 F.   Cut the onion into thick rings.

In the bowl of a food processor, pulse the cornflakes and breadcrumbs until fine crumbs form, then transfer the mixture to a medium bowl.  Whisk the egg, buttermilk, flour and cayenne in a medium bowl and season with salt and pepper.  Dip the rings in the egg mixture (let any excess drip off) and then dredge in the cornflake mixture.  Transfer to a large plate or a sheet of parchment paper.

Pour the olive oil onto a rimmed baking sheet.  Pop the pan in the preheated oven and heat for 2 minutes. Remove the sheet from oven and tilt to coat it evenly with the oil.  Arrange the onion rings on the pan in a single layer.  Bake, flipping the rings halfway through, until onion rings are golden brown, about 16 minutes. Season with salt.

Ashlie's Notes: LOVE THESE!! Healthy version of a yummy delight!

Roasted Asparagus

1 bunch of Asparagus, cleaned with the hard ends broken off
1/2-1 tsp. EVOO
1/2 ts0p. Coarse sea salt

Pre heat oven to 430 F.

Place asparagus on cookie sheet and drizzle EVOO and coarse sea salt over top.

Roll the asparagus around on the cookie sheet to get it coated with the oil and salt.

Bake for 5-7 minutes depending on thickness of your asparagus.

Ashlies Notes: This recipe does not cook the asparagus through. It will still have a little bit of a crunch to it which is great! Keep in mind "the harder your food, the harder your body has to work to break it down." My family and I love this recipe we even eat it as a snack during a movie =)

Strawberry Spinach Salad With Poppy Seed Dressing

Salad
10 oz. baby spinach
10 strawberries. sliced lengthwise
2 baked shredded chicken breast
3/4 cup sliced almonds
1/4 cup dried cranberries
1 cup mandarin oranges

Homemade Poppy Seed Dressing
3/4 cup mayonnaise
3 TBL vinegar
1/2 cup sugar
1/3 cup milk
3 TBL poppy seeds

Combine all ingredients and top with poppy seed dressing or dressing of your choice.

**I pulled this picture offline because I forgot to take one when I made this. This is a very yummy salad and I am by no means a salad person =)**

Spicy Garlic Shrimp

1 lb. pre cooked shrimp, cleaned, tails off
2 TBL EVOO
2 garlic cloves crushed with the side of the knife
1/4 tsp. red pepper flakes
1 tsp. steak seasoning
1 tsp. lemon zest
2 tsp. lemon juice
1 TBL fresh parsley, minced

Heat a large skillet over medium high heat.

Add olive oil, garlic, red pepper flakes, and shrimp.

Season with grill seasoning or salt & pepper.

Cook shrimp 3-4 minutes.

Toss with lemon zest, juice, & chopped parsley.

Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
Ashlie's Notes: If you do not want this spicy then just omit the pepper flakes. This dish is SUPER YUMMY!

Real Spanish Rice =)

1 cup uncooked white rice
3 TBL olive oil
1 clove garlic, minced
3 TBL onion, chopped
2 TBL bell pepper, chopped
1 tsp. salt
1/3 cup tomato sauce
2 1/4 cups water
1/4 tsp. cumin
1/4 tsp. pepper
2 really small tomatoes, chopped or 1 large tomato chopped

In a pot heat up oil and brown your rice for about 5-10 minutes.

Combine all remaining ingredients, bring to a rolling boil. Cover and simmer for 15 minutes. Turn off heat and allow the steam to cook the rice the rest of the way.

*A Huerta Family Recipe =)

Stuffed Artichokes

So Artichokes can seem a little intimidating and maybe even some think that they are just too much work. I agree with all of the above however I think they are so worth it!! Artichokes remind me of when I was a little girl my mother used to make them all the time =)

2 Artichokes (we eat them as a side dish which is why I only make 2, make more according to your liking =)

1/4-1/3 cup Italian Seasoned OR Plain bread crumbs
1/4 tsp. salt
1/4 tsp pepper
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. parsley chopped
1/8 cup grated parmesan cheese
olive oil (you will drizzle it on the tops before placing in the oven)

Take a skillet and brown together all the ingredients minus the olive oil. Takes about 3 minutes to brown. Set aside and let cool.

While the mixture is cooling we are going to clean the artichokes =) first you want to rinse them off. Get a cutting board out and make sure it's secure. You can do this by taking a paper towel and wetting it a bit and stick it under your cutting board and it shouldn't slide anymore =) Get a good knife and chop off the stems of the Artichokes.

Next you want to peel off the bottom layer of leaves. Be careful because Artichokes have a little thistle on the top of each leaf. Maybe that's why it's part of the Thistle family?

Next you are going to want to take some good cutting scissors to cut off the top of EACH leaf all the way down into the heart of the Artichoke you will do this because you don't want to stick your tongue with a needle =) No fun I imagine =)

After you have cut off the tops give the Artichokes another nice good rinse and shake off well. Spread the leaves apart as far as you can. Take a large pot and boil the Artichokes on high for 20 minutes, this will cut down the cooking time.

Preheat oven to 350.

Take the Artichokes out when done, let cool down briefly and spread the leaves as far apart as you can without pulling them off then take the bread crumb mixture and pour it into the crevices all around the Artichoke.

Drizzle the tops with a little bit of Olive oil then place in a casserole dish. Fill the bottom of the casserole dish about and inch high with water. Cover the top with foil and bake in the oven at 350 for 1 and 1/2 hours.

Add more water as needed
Once cool to handle put under broiler for a few minutes to brown the tops.

Sprinkle a tiny bit more parmesan cheese on top (if you like, optional)

Tah-dah!! You're done. Now as my husband asked after he said "these look amazing!"... "how do you eat these?" =) You pull off a leaf at a time and scrape off the inside with your teeth, soooooo yummy and good for you!! You can always save the hearts for salads too when you are done!

ENJOY GUYS!!

Side Note: If you don't want to do stuffing you can season these with some EVOO, galic powder, salt and pepper instead. Just do this before you place them in the oven. Follow all other instructions =)

Macaroni Salad

Ingredients:
1 Cup elbow noodles (cooked and drained. It equals more then 1 cup when it's cooked)
1/3 cup chopped Bell Pepper
1/3 cup chopped Celery
1/3 cup chopped red onion
2/3 cup chopped cooked ham
1 Tbl. Vinegar
1/4 cup chopped dill pickle (optional)
1/2 cup mayonnaise
1 Tbl. mustard
2 chopped hard boiled eggs
Salt and Pepper to taste
Paprika (Sprinkle top when done)

In a large bowl, mix all the ingredients, chill for an hour then serve.

Servings: 6+

Homemade Mashed Potatoes with a twist!

Ingredients
4-5 large (brown skin) potatoes
1/2 cup milk
3 TBL butter
2 TBL Ranch Dressing
1/3 cup sour cream OR miracle whip (either or add a great zing!)
salt and pepper to YOUR taste

Peel potatoes and cut up small, boil, drain, smash in a bowl...add ingredients and top with your favorite gravy and eat up!!!

Serves: 4 people