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Grilled Kielbasa Tacos

Grilled Kielbasa Tacos


Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Ingredients

  • 2 red bell peppers, halved lengthwise, seeds removed
  • 3 tablespoons vegetable oil
  • Kosher salt, freshly ground pepper
  • 1½ pounds kielbasa sausage, halved lengthwise
  • 8 corn or flour tortillas
  • Hot sauce and lime wedges (for serving)

Recipe Preparation

  • Prepare a grill for medium-high heat. Toss onion, bell peppers, and scallions with oil on a rimmed baking sheet; season with salt and black pepper. Grill vegetables until lightly charred and tender, about 2 minutes for scallions and 10 minutes for onion and bell peppers. Transfer to a cutting board as they are done; let cool.

  • Slice onion into 1" wedges; place in a medium bowl and toss with lime juice. Remove skins from bell peppers, then cut into bite-size pieces; place in a small bowl. Place scallions on a platter.

  • Grill sausage, turning halfway through, until lightly charred and warmed through, about 5 minutes. Transfer to platter with scallions.

  • Lightly char tortillas and serve warm with kielbasa, scallions, onion, bell peppers, cilantro, hot sauce, and lime wedges for squeezing over.

Recipe by Andrew Knowlton,

Nutritional Content

Calories (kcal) 920 Fat (g) 66 Saturated Fat (g) 20 Cholesterol (mg) 125 Carbohydrates (g) 54 Dietary Fiber (g) 7 Total Sugars (g) 12 Protein (g) 29 Sodium (mg) 2530Reviews Section

Savory Stark: Fizzlestix gets creative with pierogi tacos, gummi margaritas, fry toppings

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Jeff Buynak is opening Fizzlestix Kitchen + Bar early next month at 3242 Lincoln Way E in Perry Township. The restaurant features an inventive menu, including s'mores-topped French fires, chicken-and-waffle tacos and city-themed burgers, as well as the "Sasquatch Burger."

French fries topped with s'mores. Pierogi tacos. Polish boy burgers featuring grilled kielbasa in tribute to Cleveland. A Sasquatch burger served between two grilled cheese sandwiches. And gummi margaritas.

Even that quick rant of customized menu offerings can't do justice to the entire repertoire at the new Fizzlestix Kitchen + Bar restaurant at 3242 Lincoln Way E in Perry Township.

After working for years in various capacities in the restaurant industry, Jeff Buynak said the eclectic and unusual recipes will be the signature of his family-oriented eatery when it opens May 3.

The 49-year-old Buynak's restaurant work began as a 16-year-old dishwasher.

Later he moved his way up from bartender to supervisor to general manager and district manager for Damon's Grill.

Fizzlestix chef Mark Williams displays the "Polish Boy Burger" and Mexican street corn-loaded fries. Williams will be serving those and many other dishes starting May 3 at 3242 Lincoln Way E in Perry Township.


Fresh Grilled Shrimp & Corn Tacos Recipe

These Grilled Shrimp & Corn Tacos were the result of incorporating my recent Grilled Corn & Tomato Salad recipe into shrimp tacos.

Fresh shrimp and sweet corn are a perfect pair. They are both mildly sweet and while they pick up the flavors around them, do have wonderful flavor and texture of their own.

I used a couple arugula leaves at bottom of my freshly grill taco shells, topped generously with the corn salad, sprinkled with sprinkled Queso Fresco (got that idea from the Blackened Shrimp Tacos in this months Cooking Light issue), then nested a pair of nice big grilled shrimp, which had been marinated in the same dressing as the corn salad, on the top.

I was quite enthralled with the results, so much so that I skipped plopping on avocado or salsa. The Grilled Corn & Tomato Salad, sort of works as both a primary component and a condiment. They were just right as they were in my eyes (Though, I did make one taco with avocado instead of shrimp and that was a tasty combo too… great if you have a vegan in your tribe.) I also liked that with the hot summer months coming up, all the cooking was done on the grill.


Grilled Sausage Tacos

Published: Jul 22, 2016 Modified: Apr 25, 2019 by Karen Kelly This post may contain affiliate links.

Looking for a super easy weeknight dinner that will please the whole family? Grilled Sausage Tacos will be a hit. Grilling the sausage and peppers give them a delicious smoky flavor.

One more week until our big trip. Each summer we pack the car and head all the way up to Nantucket. It's our annual pilgrimage! I cannot wait for that "saltwater gospel" to heal my soul. There's something so magical about hopping on the ferry and really getting away from it all.

Once you see the island of Nantucket appear on the horizon, you are at peace. It's such a magical place. I can't wait to show you around!

But alas, vacation is not here and I still have to get dinner on the table every night. Actually, come to think of it, I have to get dinner on the table during vacation too. Not fair!

I still cook, do the dishes and pack a gazillion lunches over the course of two weeks. When is my vacation? Oops, I went off on a tangent. There is no vacation for a mom.

At least these Grilled Sausage Tacos can get you out of the kitchen faster. I love meals that can be made in one pan, one bowl or one pot. These tacos can be grilled indoors or out. My green grill pan is the handiest thing ever and I use it all the time. It gives nice grill marks and imparts that smoky flavor I'm looking for. It's healthier too because the fat drains away.


Cooking On A Budget

This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.

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Grilled Kielbasa with Barbecue Sauce Glaze

Did you know that May is National Barbecue Month? It appears that there is a national something day or month for just about anything - and food is no exception in fact food gets more recognition and is celebrated just about every day of the year.

When I discovered it was national barbecue month I had to make my original Deep River Provisions® Barbecue Sauce to celebrate. Recently I created another barbecue sauce, Great Northern Barbecue Sauce which is different from this one despite the fact they are both a tomato based sauce. This original barbecue sauce has a bit more of a kick to it and gains a little more heat as it rests. If you like really super hot, just ramp up on the amount of cayenne pepper and if you don't like as much heat, cut back on it.


For dinner we grilled up some delicious kielbasa and I made up a small bowl of red potato salad. It just seemed fitting that since it was the first really hot day of the season that we should feast upon potato salad and a grilled meat of some sort and dine on what I call our "Lido Deck".

The "Lido Deck" is actually our front porch. It wraps around the front of the house and it really isn't very wide, however there is room enough for a small table and two chairs. I named it that many years ago after I had to close my restaurant and go back to work full time for someone else. It was my way of bringing some fun into our daily lives. Friday became the day I sometimes would go all out and do a themed dinner complete with blender drinks and any kind of decorations I could afford to pull it off.


Tips for Making Grilled Chicken Sausages and Vegetables

  • Most chicken sausages come precooked so they don't need too long on the grill. However, if you end up buying sausages that are raw, they will need a little extra time on the grill.
  • Veggies cook really quickly on the grill and can go from perfectly cooked to burnt. Make sure to keep an eye on your veggies so that they don't burn. And try to cut everything to a uniform thickness so they cook in the same amount of time.
  • Switch up the flavors in this recipe by changing out the chicken sausages, veggies, and fresh herbs. The combinations are virtually endless and dinner is always ready in about twenty minutes.
  • When it comes to side dishes, my favorite thing to make is grilled potatoes. Just par-cook the potatoes in the microwave and then toss them with olive oil, salt, and pepper and toss them on the grill. You could also make couscous, quinoa, rice, cauliflower rice, or just a nice big salad

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Mad Scientist BBQ Spare Ribs v2.0

Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.

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Easy Fish Tacos Recipe FAQs

Can you make fish tacos with fish sticks?

Yes! I know it may sound kind of funny, but it’s a great way to easily make breaded fish tacos. I prefer buying the fish with breading as opposed to doing it myself because frying fish is a tad messy. Baking off breaded fish is an easy kitchen shortcut.

Can you make these with other fish?

Yes, you can really use any fish. You can even make these easy fish tacos with fish sticks! Otherwise any breaded white fish like cod or tilapia will work well.

If salmon is more your style, try my salmon tacos.

Do I have to shop at Trader Joe’s?

No, you make these quick and easy fish tacos with ingredients from any store.


Watch the video: Tacos grillen - der perfekte WM-Snack