"Chicken of the Sea" Casserole

The only thing I can say about this casserole, other than it's another one of those favorite comfort foods, is that this recipe is made from scratch. It's not your mother's old stinky, fishy casserole you remember as a child. For those of you who ate stinky, fishy casseroles growing up, you know what I'm talking about. Unfortunately, for some you, you may still have abnormal reactions to the words...Tuna Casserole...that sends you into some kind of "ewww", "yuck" frenzy. Well, let me just tell you...besides the burnt cracker crumbs on top of this casserole, this recipe was very yummy. Another hit with the family that leaves you swimming downstream instead of up in compliments. I also added a grated white Irish cheddar cheese to the sauce instead of parmesan. Very yummy! And I know I always say this, but you can add as much or as little of the peas as you want. If you use the peas do not add them until just before you add the pasta mixture to the baking dish. It doesn't take much to cook peas. The warm water and oven heat should be enough. You can substitute the peas for broccoli or leave the peas completely out and serve with a side salad and garlic bread.

"Chicken of the Sea" Casserole

3 tbls. olive oil
3 tbls. real butter
2 tbls. flour
2 cups milk
1/2 teas. salt
1/2 teas. pepper
1 teas. garlic powder
1 tbls. lemon juice
1 c. grated parmesan or white cheddar
1/2 cup sour cream
1 cup frozen green peas
2 cans of white albacore tuna, drained
14 oz. pkg. of penne pasta, cooked and drained
Butter crackers, crushed

In a large pot, boil water and cook pasta accordingly to package directions.

Meanwhile, in a large skillet over medium heat, add olive oil and butter and melt to combine. Once butter begins to bubble, add flour and stir using a whisk. (This is the beginning stages of a roux.) Whisk flour mixture briskly to prevent any lumps. Once it's smoothe, slowly add the milk while whisking to combine. Add the salt, pepper, garlic powder, lemon juice and sour cream. Add grated cheese a little at a time and continue whisking until thoroughly combined. Check for flavor at this time. Add more salt or pepper if needed. Add drained tuna to the sauce. Stir. Run frozen green peas over warm water to take away the chill. Set aside. Do not add peas at this time.

Preheat oven to 375 F degrees.

After pasta has been cooked and drained, add it to the sauce mixture, toss to coat. Then add in the peas. Toss to coat again. Place pasta into a 9x13 baking dish and top with crushed crackers and bake in preheat oven for 15-20 minutes or until crackers are browned. Serve warm.

Julie's almost Rubio's Fish Tacos

Note to self: GET RID OF OLD and UGLY blue plates!

The creation of these fish tacos came about several years ago after my DH (darling husband) and I realized how much we missed eating at our favorite date spot in So. California...Rubio's. Which later became Rubio's Baja Grill. Just about every Saturday we would spend a day at the beach and afterwards head over to Rubio's to fill our sun-drained, starving stomaches (say that 3 times fast). Their tacos were served with refried beans and homemade corn chips. Hmmm...so yummy! It was a nice way to end our day.

Well, 10 or 12 years into our marriage, we realized how much we missed those yummy tacos. And my hunt for the perfect ingredients to make my own began. Since the fish and the salsa is what makes these tacos, I knew they had to be the best. I discovered a frozen, seasoned cod fillet from Costco that was too die for. I actually died when I later found out they discontinued that item. I've since used any white, flakey fish I can find. Cod, Tilapia or halibut works best. A battered fish can be used also, but it tastes extra greasey and rich. And for the salsa, I really love the Wild Coyote brand in the medium heat works best. But as always, any HIGH-end salsa works best. Please don't use Pace or something like that, it's really not what salsa is suppose to taste like. And cook and warm your tortillas up according to how you like them. I use an oil spritzer to spray each tortilla before placing it into a small saute pan to soften them up. Then placed on a paper towel lined plate and covered with tin foil to keep warm.



Julie's almost Rubio's Fish Tacos

Cod fillets (or other white fish)
Corn tortillas
1 cup Wild Coyote Salsa (medium heat)
2-3 tbls. mayonnaise
1 pkg. shredded cabbage
Lime wedges

Cook fish fillets according to package directions. Meanwhile add mayonnaise to salsa and stir to combine; set aside. Cook and warm up tortillas to your liking. Cut limes into wedges; set aside. Build tacos in this order: corn tortilla, lay some of the fish down the middle of tortilla, place some of the salsa mixture over fish, top with some shredded cabbage and squeeze a lime wedge over cabbage. Fold. Eat. Enjoy!

Note: DH likes his taco built in this order: corn tortilla, fish, lime squeezed over fish, cabbage and then salsa. He thinks he tastes the fish better this way. Try it both ways and make your own opinion. And yes, as you can from the photo above...we BOTH can eat 3 tacos easily! Hmmm...yummy!