Sides
“Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem.”
~ James Patterson
Tactikal Tacos
Famous Mac and Cheese
Tactikal Tacos is one of our local restaurants and in my opinion gives you one of the best bangs for your buck. Besides it’s wide range of different types of tacos, there is a huge assortment of sides (some very unique and exclusive) and just about the largest Burrito I have seen in my life. Also meal deals from small to “I can eat a Cow”, all at very reasonable prices.
They have determined to share with the chef, their outstanding Mac and Cheese formula (My personal favorite)
Menu, Taste, Potion Size and Price all get 4 Spoons up from the Chef.
Tactikal Tacos
105 Jersey Ave. Port Jervis NY
Ingredients:
3 3/4 cup of water
2 1/2 cups elbow pasta
1/2 Tablespoon Salt
1 Tablespoon garlic powder
2 Tablespoons Oil
8 slices of American Cheese
2 cups of Shredded cheddar
8 Ounces cream cheese
1 1/2 cups of Whole Milk
Directions:
Put the water in a pot and add in the salt, oil, garlic powder, and pasta. Give it a stir and set it to boil until the water is almost gone.
Cube up your American cheese and cream cheese and add it to a bowl with the shredded cheese. Mix with a spoon to combine them uniformly.
Add the cheeses to the pot of cooked macaroni and mix them well together so the steam can melt the cheeses uniformly. Allow it to sit for 5 minutes with the heat off to melt all the way.
Add the milk and mix until nice and creamy. Serve immediately and enjoy
Zucchini Fritters
One of my personal favorites, a simple recipe that will have everyone saying "Fancy". This is the basic recipe but you can add just about anything from cheese to bacon bits to make this recipe your own.
Ingredients:
Fritters:
Several Zucchini, enough for about 3 cups
1 Pancake Mix
1 Egg
1 tablespoon Salt
1 tablespoon pepper
1 Whatever other spices you wish.
Sauce:
3 tablespoons sour cream
1 tablespoon ranch salad dressing
Fresh Herbs if you wish
Slash of milk until you get the thickness you like
Directions:
Pull out that old box grater and grate the zucchini until you get around 3 cups and put aside in a bowl.
Now make the smallest batch of pancake mix. Add only 1/2 of the milk/water on the instructions given (Zucchini has a high water content). Add egg, salt, pepper and anything else you want and whisk well. Now pour into bowl with zucchini and mix well.
Heat up the frying pan with about a half inch of oil. Now make the sauce. Mix the ingredients in a bowl, keep adding milk
until you get the consistency you like. Stick in the refrigerator to chill. Now I add fresh cilantro in mine but you add what you wish.
Use a large spoon and put in enough of the mixture to make 4 inch patties. It's just like making pancakes, after about 3 minutes flip it over. If it's not quite browned you can always flip it over again. When done, place on a brown paper bag to absorb the excess oil (Just like your mother did)
This goes with just about anything, just put 3 on your plate and pour on a little sauce and you are set.
Snap Peas with Onions
and Bacon
This one that I found in my card file is fast and easy. Not sure but I may have gotten it from Rachel Ray
Ingredients:
3 slices bacon, cut into 1/2-inch pieces
1 small yellow skinned onion, peeled and chopped
1 pound sugar snap peas
1/2 cup water
Salt and pepper
Directions:
In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!
Roasted Kohlrabi with Parmesan
That vegetable you see at Barbara’s Corner that looks a little bit like a tiny alien? That's called Kohlrabi. If you’re a fan of broccoli, cauliflower and brussel sprouts, you'll most definitely love kohlrabi too.
OK, I had no idea what Kohlrabi was so I lifted this simple recipe from Food Network:
Directions:
Peel kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
Air Fryer Sweet and Spicy Roasted Carrots
These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.
prep: 5 mins
cook: 20 mins
total: 25 mins
Ingredients
1 serving cooking spray
1 tablespoon butter, melted
1 tablespoon honey
1 tablespoon hot sauce
1 teaspoon grated orange zest
½ teaspoon ground cardamom
½ pound baby carrots
1 tablespoon freshly squeezed orange juice
1 pinch salt and ground black pepper to taste
Directions
Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.
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