Tangy Mahi-Mahi Tacos by Kim

Tip: The only cooking involved is the fish, which goes fast, so do your chopping ahead of time if you can. The mango salsa and sour cream sauce will keep in the fridge just fine so I like to make those during nap time and then grill the fish at dinner time.

4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato

Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.

Mixed Grill Kabobs by Kim

Courtesy of Taste of Home 2003

**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.

3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered

In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.

Italian Sausage Rigatoni by Kim

courtesy of Johnsonville

1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled or broiled and coin-sliced
1 pkg rigatoni pasta
3 tbsp olive oil
2 cloves garlic, minced
1 large red pepper, cut in chunks
1 jar (26 oz) of your favorite pasta sauce

Cook sausage according to package directions, keep warm.
Cook rigatoni according to package directions.
In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.
Mix with pasta, serve warm.

Simple and yummy. I thought it was best the second day! Add your own spin on it to suit your family's taste.

La Madeleine Tomato Basil Soup by Kim

I got this recipe from my friend, Rachel Cisneros, and it is so easy and delicious! I used the canned crushed tomatoes.

4 cups tomatoes (about 8-10 medium sized), peeled, cored and chopped, or 4 cups canned crushed tomatoes
4 cups tomato juice
12 to 14 fresh basil leaves
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 tsp cracked black pepper
salt to taste
Garnish: whole basil leaves, grated Parmesan cheese

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches. If you like a few chunks of tomato in your soup, leave a small amount un-pureed.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporate. Stir in salt and pepper before serving.
Garnish if desired.