Kielbasa and Shells

Yield:

This recipe is basically like mac and cheese but better.

1 package of pasta (shells of any size, you can use others a well)
1 turkey kielbasa or polish (beef/pork) sausage
1 package of Swiss cheese slices
1/4 cup of butter
1/2 cup of milk

Chop the kielbasa into bit size pieces.  Boil the shells with the kielbasa (no need to add salt or oil due to having the meat boiling with the shells).  Drain the water and add the slices of Swiss cheese, milk, and butter.

Sweet and Sour Meatballs

Yield: one dozen meatballs

Meatballs:

1 pound of ground beef
1 egg
1 tablespoon cornstarch
1 teaspoon salt
3 teaspoon chopped onion
dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be some what sticky.  Form into balls and brown in a small amount of oil.  Drain all but 1 tablespoon oil.  Pour the meatballs and 1 tablespoon oil in a dish and set aside.

Sauce:

1 __ oz can pineapple tidbits, with the juice (the smaller can)
3 tablespoons cornstarch
1 tablespoon soy sauce
3 tablespoons vinegar
6 tablespoons water
1/2 cup sugar

In a frying pan, mix the above ingredients and heat until it thickens.  I usually mix the water and cornstarch separately and then put it in the frying pan so it doesn't make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy!

the best pasta sauce you'll ever have

Serves 10-12

This recipe is a hand-me down from my Jewish Great Grandmother on my father's side.  It is a tangy, savory, meaty sauce that you can never get enough of.  It makes A LOT of sauce (like a big saucepan full), so it's great for leftovers.  (I haven't tried canning it, but I bet it would be great too).

Best served with some toasted garlic bread and Special Salad.

INGREDIENTS:

1 to 2 boxes fusili pasta (you can go with any pasta, really. Just make sure it has texture. I like the fusili because the corkscrew shape grabs onto all the meaty stuff in the sauce.)

2 lbs ground italian sausage (I buy one mild and one hot. It makes a nice mixture.)

2 (8-oz) containers of baby bella mushrooms, sliced

1 very large white onion, chopped

4 garlic cloves, chopped

1 cup ketchup

1/2 tablespoon of each of the following fresh herbs, chopped:

rosemary

basil

oregano

dash of pepper

1/2 tsp chili powder

1/2 tsp anise seeds

3 (20-oz) cans crushed tomatoes

olive oil

Fresh grated parmesan cheese

DIRECTIONS:

Make the pasta sauce before you boil the pasta. The sauce takes a bit more time to get ready.

In a large saucepan sauté onions, mushrooms, and garlic in olive oil until halway cooked.  Add the ground sausage and brown.  Once browned, add the ketchup (it acts as a thickener) and all spices.  Let simmer for 5-10 minutes.  Add the three cans of crushed tomatoes, and let simmer on low for 10 minutes so the flavors can mix together.

During those 10 minutes, start the pasta.  If you're having LOTS of people, make both the boxes.  One box should be fine for about six people.  Also, if you're making garlic bread, get that in the oven too.  Once the pasta is done, you can eat!

Top with the freshly grated parmesan cheese.  Serve with garlic bread and salad.

Baja Fish Taco

Makes 8 tacos

This is a DELICIOUS fish taco recipe.  I always went to Rubio's for fish tacos, but they get so expensive, and I figured out how to make them better.  It takes a little while to prepare all the components, but you can make most of the stuff the night before.  This recipe is small because I usually just make it for me and Brett.  We'll generally eat 3-4 tacos on our own, so the bigger families will have to double/triple this recipe.

INGREDIENTS:

Fish

Tilapia filets (4 filets make 8 tacos. You can buy a 2 pound bag of Tilapia filets at Walmart)

Shortening

Zatarain's Fish-Fri Crispy Southern Seasoning (If not available, use regular flour and mix some fajita seasoning with it)

Tacos

Small tortillas (I prefer corn)

Cabbage, shredded

Shredded cheese 

5 limes

Guacamole (recipe below)

White Taco Sauce (recipe below)

White Taco Sauce

1/2 jalapeño, finely chopped (reserve the other half for guacamole)

1/2 cup plain yogurt

1/2 cup mayo

cilantro

2 garlic cloves

1-2 green onions

1 tablespoon chopped cilantro

1 lime, juiced

dash of salt, pepper, paprika

I think the white sauce is what makes these tacos AWESOME.  Combine all ingredients in a blender or food processor (I use my Ninja food processor).  Mix well until smooth and runny consistency.  Make this ahead and let it sit in fridge so the flavors can meld. 

Guacamole

3-4 avocados

1 small can chopped green chiles

1 anaheim pepper

1/2 jalapeño

1 roma tomato

1/2 small onion

2 green onions

1 tablespoon chopped cilantro

1 lime, juiced (or more. Lime juice to taste)

I throw all this into my food processor, too.  It's just easier.  You can chop up everything by hand if you don't want to be lazy like me.  Make this ahead as well and refrigerate so the flavors can meld. 

DIRECTIONS: 

 

For the fish, you want to start a frying pan on medium heat.  Add some shortening so it's about 1/2-1 inch high after melting.  Make sure it's medium heat!  (Seriously, or the fish will burn).  Coat the thawed fish with the Fish-Fri Crispy Southern Seasoning.  (Last time I made it, I put the breading in a zippy bag, and then added the fish filets one at a time, gently turning the bag for an even coat. Less mess that way.)

Test the oil to see if it's ready.  If you put in a little pinch of the Fish-Fri seasoning, it should sizzle and fry.  At that point, you can put in your fish filets.  Fry on each side until golden brown (about 3-4 minutes per side IF ON MEDIUM HEAT.)

Place the fried filets on a plate covered with a paper towel.  The filets will have a natural split down the middle.  Split each filet so you have little fish strips about 1.5" in width. (One filet makes two fish strips...for two fish tacos). 

Now you can build your tacos.  In a WARMED tortilla, layer the fish, cabbage, cheese, white sauce, and guacamole. Drizzle with a lime wedge. (You can also add some pico de gallo or salsa on top as well.)  Enjoy!  It's a delicious recipe.