Easy Breakfast Burritios

I make these like EVERY SINGLE week.  They are super easy to make, save us money and are probably healthier then the ones you buy at the store.  I kind of just fell into making them one day.  I started making them with biscuits but found they became soggy when defrosted - and I had to make a batch of biscuits every week which was extra work.  I also used leftover croissants -those were pretty yummy, but it gets expensive and those aren't very healthy. I finally settled on tortillas because they don't get soggy and I usually always have them on hand.


Part of why I started making them was also because my husband works a job with manual labor. He burns  A LOT of calories and he was finding that he needed a lot of protein in the morning and the store bought ones just weren't enough. These burritos I can bulk up so it fills him up and lasts him until his mid-morning snack.

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EASY BREAKFAST BURRITOS

1. Scramble eggs.  I use an egg per burrito. I usually add milk just to make them stretch a bit.  I  make them in a batch of about four at at time which lasts the week ( he eats at bible study once a week) but you can do more.

Note: I did find that if you make a large batch of eggs, you can only scramble enough for about five at a time in the pan.  You can mix up more, but only pour in enough to cover your surface area about half an inch.  I found making more at a time in the pan didn't really make more burritos because it was harder to divide them up and I just used more in each burrito. 

2. Cook sausage.  I cheat and usually use the pre-cooked kind and microwave them. If you use the kind in the picture, I use about two to a burrito. If I use the patties, I only use one.  Cut them up into bite sized pieces.

3. Cook hash browns. Here I cheat as well, I used the pre-cooked kind that I can microwave.  I tried the ones I had to cook... he didn't like them as much and they took more work. I use one hash brown and divide into four. 

4. Slice cheese. No explanation necessary.

Assemble.  I put  it in this order: eggs, sausage, hash brown, and cheese.

Wrap it up.  The large flour tortillas are the perfect size.

Freeze. I used to freeze them in wax paper, then I ran out and I just started freezing them in gallon ziplock bags. Either works fine. Don't use tin foil, it will stick to the burrito and you can't microwave foil.

Defrost.  When you are ready to eat them.  Defrost for 2.5 minutes and then cook on high for 2 minutes.  After trial and error, that is what my husband says works perfectly for defrosting them.

Honestly, you could add whatever ingredients you want.  I personally leave out the hash browns for mine. You could use green onions, bell peppers - use your imagination. 

Enjoy!

Lemon Garlic Chicken Pasta

Before I start my post, I just want to say that it's been a little lonely here on the blog.  For starters, two small children that are 3 and 1 - well, it's a LOT of work.  I think though I've finally started to get out of the crazy stage.  Also, I've been doing some side projects that are actually making me money (which is super exciting!) and sadly that means this blog doesn't get as much love as it should.  I'm not to the point of actually making any cash from this site, so until it does, it pretty much is last on my list.  :(

However, even when it's quiet over here, I still stay pretty active on the Creations by Alisha Rose's facebook page.  I post in real time recipes that I'm trying, sewing that I'm attempting, and even sneak peaks of future blog posts.  I love engaging you in conversation about different topics and I've gotten some really awesome tips from you, the reader.  So if you're so inclined, pop on over and say "hi" every so often. I'd love to chat.  :)

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This recipe I stumbled onto by total accident. I had some chicken that someone had given me because they were moving.  It wasn't quite what I was used to using, so I was trying to figure out something on the fly.  I originally started out cooking it with garlic and basil - something that a friend and I used to do in the high school days.  I then added a little of this and a little of that, and thought I was done.  I then was about to call it done when it still looked like it wasn't cooked, so I did some more cooking.  The first try was just a chicken dish but the sauce was so good that I was eating the dripping from the pan.  And then it hit me - I could make it a sauce for pasta!

So now I present to you  Lemon Garlic Chicken Pasta  (and Basil)

Step One:

Combine the garlic, lemon juice, and oil in frying pan over medium heat.  Season one side of the chicken pieces with pepper and basil (be generous with the basil).  Place season side down and brown until fairly dark.

Step two:

Season the other side and then turn chicken over to brown the other side.  Continue to cook the chicken until no pink is present.  

Step 3:

After both sides are browned, add water and bullion cube to the pan.  Bring to a boil and then cook until sauce reduces to about a third and has started to thicken. During this step, cook the pasta as directed on the box.   

Step 4:

After sauce has reduced to desired consistency,  remove chicken from pan and set aside.  Pour sauce over noodles and coat.  Place chicken on pasta to serve. 

Step 5:

Enjoy!

 

*Lemon Garlic Chicken Pasta*

3-4 chicken breasts
1 Tablespoon oil
3 Tablespoons lemon juice
3-4 garlic cloves
dash of pepper
generous sprinkle of basil
1 bullion cube
1 1/2 cups water
1 Box bowtie pasta or pasta of your choice.

1. Combine the garlic, lemon juice, and oil in frying pan over medium heat.  Season one side of the chicken pieces with pepper and basil (be generous with the basil).  Place season side down and brown until fairly dark. 
2.  Season the other side and then turn chicken over to brown the other side.  Continue to cook the chicken until no pink is present.  
3. After both sides are browned, add water and bullion cube to the pan.  Bring to a boil and then cook until sauce reduces to about a third and has started to thicken. During this step, cook the pasta as directed on the box.
4. After sauce has reduced to desired consistency, remove chicken from pan and set aside.  Pour sauce over noodles and coat.  Place chicken on pasta to serve. 
5. Enjoy!

Chinese Chicken Salad

When the weather starts to get hot I always try to find recipes which don't heat up the house.  As it is already starting to heat up here over on the west coast,  I've started breaking them out a little early this year.  This recipe is super simple.  I also just love the colors.  What is it about summer recipes that make them so colorful?

 Chinese Chicken Salad

• Chicken breasts - grilled and diced  
• Head of lettuce 
• Mandarin Oranges
• Dried Cranberries
• Chow mein noodles or Won-ton strips
• Chinese Chicken Salad Dressing

The chicken can be grilled ahead of time or on the day of.  You can cook it on a grill during the summer, or we like to use our George Foreman grill on days it's a little cooler or we don't feel like getting out the charcoal.

I like to make my dressing from scratch, but you could use store bought to make the recipe even easier. The dressing that I make has a nice little kick which I think balances out the sweetness of the oranges and cranberries making a wonderful flavor experience for your taste buds.

  I didn't include any specific proportions because it's a recipe that's made very much based on your tastes.  Add a little bit of this, a bit of that and you have a very scrumptious summer salad.  Enjoy!

Easy Stir Fry

One of our favorite meals to make is stir fry.  It's such a quick and easy meal.  It's fairly healthy too.

Here's how we make ours.

You will want to prepare all your ingredients ahead of time because once you start cooking it goes pretty fast.

First cut up some onion slices, and mince a few garlic cloves. Pour a couple of tablespoons of oil in your wok (or frying pan).  Turn your heat on high, and once hot throw in your onions and garlic. The amount of garlic and onions is really to your taste, but I recommend not skipping this step because they really add flavor to your dish. Saute until onions are clear.



Next put in your meat.  Chicken, beef or tofu all work well.  Your local grocery store even sells beef precut for stir fry if you're really short on time.  Make sure your meat is cut into about square inch pieces. Cook until meat is done, constantly stirring.  One of the tricks to stir fry is to continually mix it to evenly cook it and to keep it from burning.

The next step is to add vegetables.  We usually buy a premade bag of stir fry vegetables to save on time, but you can choose any veggies that you prefer.

In addition to the premade bag, we also add bell pepper slices.  One thing to note is that you add veggies in the order of longest cooking time.  Broccoli and carrots go in first, bell peppers go in last.  You want all your vegetables to stay crispy, so you only want to cook them a little while.

We also like to add noodles. The brand we buy is pictured below, but we just use the noodles and throw away the spice packet that comes with it.  These are prepared by poking holes in the plastic they come in inside and microwaving for one minute. Then add them to your wok.  If you rather, skip the noodles and serve your dish over rice.


Add about a quarter cup of water and add your stir fry sauce.  I'm sure there are some great recipes out there to make yourself but our favorite is House of Tsang. (Remember this is a quick meal, making sauce from scratch adds time). Their classic is good, but if you like spicy try the Szechuan sauce. Add to taste, I think we usually use about a quarter of a bottle.

Mix until sauce is hot and food is coated.  Serve immediately.

And that's it! Just 15 minutes to make a quick satisfying meal!

My Pumpkin Misadventure: Cooking up my Fall Decor Pumpkin

In January, I decided to break into my pumpkin from my Fall Decor.  I bought it in September and thought for sure it would be rotten inside, but just in case I didn't want good pumpkin to go to waste.   I cut into and it was perfectly fine!    I haven't done much cooking with pumpkin and was excited to try to find some yummy recipes to use it in.

My first task was to figure out how to take it from a whole pumpkin to usable for recipes.  I searched around and one of the solutions I found was to cook it like acorn squash.  Cut it up, put it the oven, fill the bottom with an inch or so of water, and bake until soft.  It kind of worked, but turned out to be a much bigger ordeal then planned.  The pumpkin was so thick that it took much longer to get the pumpkin soft then expected.  By the time it was soft in the middle the top had a nice crispy crust which I had to peal off in order to use the soft pumpkin underneath.  The other problem was because it was taking so long,  the water kept evaporating, so I kept needing to add more water.  One time, I wasn't thinking, and I added cold water to my pan instead of hot water.  The below picture was result of that mistake.  BAM! Explosion - glass everywhere.    :(   I'm sad too, because I can't find another blue glass 9 X 13 pan.

How do you cook a pumpkin?

The first thing I made from it were pumpkin pancakes.  They were quite yummy, soo moist.  I unfortunately don't know know what recipe I used.  Anyone have any good pumpkin pancake recipes to share? I'd love to try them out this season!

The one thing that I do remember was that all the recipes called for pumpkin  pie spice mix which I did not have because I don't like pumpkin pie  (yes, I know, how could I not like pumpkin pie? Well, I don't like cheesecake either. I'm weird - it's just a texture thing I have).  I looked up how to make it from scratch and all recipes included nutmeg, allspice, cinnamon, and ginger - all ingredients I had on hand.

The other recipe I tried was from a blog I like to read - Something Swanky: Desserts and Designs . Her blog is all about desserts and diy blog design tricks... kind of a weird combination but two things which I'm very interested in.  It appeals to both my tummy and  my brain.  :)

This recipe is to die for - so yummy and fairly easy to do too.  I recommend you don't pass this recipe up this fall season.

Photo Credit: Something Swanky

This is a pumpkin roll with cream cheese frosting... oh so delicious.  Just give it a try yourself, you'll be glad you did.  I'm bringing this recipe to the next Thanksgiving gathering I go to this year.

Pumpkin Roll from Something Swanky.  

So the season for pumpkins is here again - What are your favorite pumpkin recipes?

Potato Latkes

Happy Hanukkah! Saturday was the first night of the eight days and since we have several merging cultures in our household, we celebrated the start of the holiday season by making traditional potato latkes.  If you don't know what they are, they are also known as potato pancakes.  Quite yummy, but probably not so healthy because they are fried.

Recipe adapted from My Very Own Hanukkah Box

Ingredients:  

• 5 medium potatoes
• 1 small onion
• 2 eggs
• 2 tablespoons of flour
• 1 teaspoon of salt
• 1/2 teaspoon ground pepper

• frying oil (NOT olive oil)  (the recipe said do not use olive oil, but when I was researching Hanukkah on Wikipedia  it said that you should preferably use olive oil,... so who knows really)
• lots of paper towels

1. Peel potatoes.  Rinse in cold water
2.Grate potatoes.  I used my kitchen aid... it made it so much easier then grating it all by hand!
3. Peel onion and grate into the potato.
4. Put potato and onion in colander.  Press down and remove as much liquid as possible.  Pat down with paper towels and put back into a dry bowl.  ( We got a couple cups of liquid out of ours)
5. Beat eggs, then  mix well into the potato with the flour, salt and pepper.
6. Pour a little oil into the frying pan. When hot add a heaping spoonful of the potato mix, pressing it flat with spatula.  Don't overcrowd the pan with too many pancakes.
7.Once edges are browned, turn over and fry on other side.  Both sides should be golden brown and crispy.
8.Have a plate ready with paper towels and place latkes there to drain oil.

Best served hot.

 Traditionally eaten with applesauce.  Other toppings that we use are sour cream, mustard or ketchup.  I tried googling additional topping ideas and there were some pretty creative ideas out there, but I like to keep it simple.

Light the menorah, play some dreidel, eat some chocolate gelt and have a happy eight days of Hanukkah!

Drunken Noodles

Have I mentioned how much I love Thai food?  No, well, then let me tell you, I love Thai food.  One of my favorite Thai dishes is Drunken Noodles.   Not to long ago, I was out to eat and was enjoying how delicious my meal was when I thought how great it would be if I could make it at home.

So I searched Pinterest, of course, and found this recipe.  It has a few obscure ingredients (like 3 different types of soy sauce) but if you go to your local Asian market, you should be able to find them.  And the great thing about shopping at Asian markets is that they are so cheap. I recommend buying any Asian ingredients at your local Asian grocery even if they have the item at your regular grocery store, because it will be twice as big and a quarter of the price.

So the first step to making this recipe is soaking the noodles ahead of time in warm water for about an hour.  Then I put them in boiling water for 45-50 seconds.  That's what the package recommends for soup.  For stir fry it recommends that you can just stir fry in oil for a few minutes (which is what I do with Pad Thai).  I wasn't sure which category the drunken noodles fell into so I boiled them, and it seemed to come out the texture I wanted.  But you can choose which you think works better.

Cut up the veggies.  I love how pretty they are... such vibrant and contrasting colors.

So one of the key ingredients is the Thai Basil.  This is different then regular Basil.  If you have no other option you can use regular Basil but it's not quite the same.  So if you are able to get it, take the extra trip to get the good stuff. It's totally worth it!

The other key ingredient is Thai Chili peppers.  You totally don't need that many to make it hot.  I halved the total recipe  and only had 4 Thai Chilies and it was totally hot enough.  Though that is totally dependent on your level of tolerance for hotness.  For this recipe to taste really genuine, it really needs to have a kick to it.   And look at all that garlic... Mmm, yummy!

Look at all that yummy goodness. It was totally delicious and tasted like a dish from a true Thai restaurant.  I love to go out to eat, but sometimes it's nice to be able to get the same food at only a fraction of the price.  

 If you want to try the recipe yourself:  Drunken Noodles from Epicurious.

Note:  I followed the recipe and used chicken the first time.  It turned out exactly right.  The next time I made the recipe, I used tofu.  Unfortunately the tofu didn't soak up the hotness the same way the chicken did, so it was a lot less flavorful.  I still would like to figure out how to make it with tofu so that I can add it to my meatless dish collection.  I'll update you when I figure out how to successfully do that.

Meatless Dish: Hearty Rice Skillet

So by now, most of my friends know about my quest to lower my cholesterol. Because of this, every now and again, people send me recipes that they think I might like.  One friend recently forwarded me this recipe to try. (Thanks Morgan!) 

  One thing that I really like about this recipe is how easy it is.  It's literally things that you most likely already have on hand.  Makes it a good meal to throw together at the last minute or if you are running low on fresh ingredients.  It's a combination of different canned ingredients, frozen veggies and rice.  Totally easy peasy! 

When I made it the first time, I failed to notice that it called for quick cooking rice, so I had to cook it way longer, leaving me with undercooked rice and overcooked veggies.  I don't usually have quick cooking rice on hand, so the next time I just prepared the rice in my rice cooker separately and then added it in near the end.  It seemed to work fine.


The best part is the melted cheese on top.  The cheese is one thing I miss with this new diet.  Oooey goey melty cheese... mmmm.... anyways, I enjoy a meal that still lets me enjoy my cheese.  It's not a large amount of cheese, so it's still pretty good for you, but it just adds enough to make it oh so yummy.

Hot sauce is an optional ingredient according to the recipe, but I don't think it should be optional.   Don't be tempted to skip out on it because you don't like things too hot.  Just add to taste, because the hot sauce is what really gives this dish it's flavor.

It also calls for almonds, but I just skipped those because they didn't seem that necessary.

Try the recipe for youself: Hearty Rice Skillet by Better Homes and Gardens.

Enjoy!

Barbecued Corn on the Cob

One of my absolute favorite things about the summer season is barbecued corn.  I love, love it.  I will crave it all year until barbecue season.  And when I finally get to have it, it's just so heavenly delicious.

And yes, I know, this barbecue season is pretty much over every where.  But out here, the weather has been so fickle.  It rains one week and then the next week it's in the 80's.  So I've been trying to make the  barbecue corn season last as long as I can.

Ingredients you'll need:

• butter (or some sort of butter like substance :) )
• pepper
• garlic powder
• husked corn
• tin foil

(you could add salt too if you want, but I think it's flavorful enough without it)

 Slather the corn in butter. Sprinkle with pepper and garlic powder.

Wrap tightly in tin foil.

 Put the corn on barbecue.  Grill on medium heat with lid on.  Cook for about a half an hour turning it 90 degrees every five minutes to make sure it's evenly cooked on all sides.

Enjoy the steaming hot corn fresh off the grill.  Mmmmm... delicious!

Meatless Dish: Spicy Thai Noodles

Another new yummy meatless dish is this Spicy Thai Noodle dish.  It is supposed to be served cold but we liked it hot.  It felt more like a pasta salad when it was cold.  It has flexiblity that way,  serve it for whichever mood you're in.

Be careful when following the recipe because the pictures show some steps that the recipe card leaves out. 

The recipe calls for sesame oil, and I wasn't sure exactly what they meant.  I had sesame SEED oil on hand which is great for adding flavor to asian food.  I ended up using 1/4 seasame seed oil and 1/4 olive oil instead of what the recipe called for and we thought it was just perfect. 

It suggests 1-2 TBS of red chilli flakes. One was enough if you are going to serve it hot.  If you're going to serve it cold, you could get away with a little bit more because the heat kind of mellows once it's been cooled in the refrigerator.

Here's the link to the recipe:
Spicy Thai Noodles by A Small Snippet

Hope you enjoy!

Meatless Dish: Parmesan Artichoke Pasta

Here is another yummy dish without meat. It had artichokes in it, so I was immediately drawn to it.  It cooked up really easy.  Just a little bit of sauteing and then pour over your noodles, sprinkle with cheese... and done. 

And it has wine.. I mean, what recipe isn't great that has wine in it?    I always pour myself a little glass while I'm cooking.  It kind of makes the whole cooking process more of a relaxing experience.  I always feel a bit fancy.  :)

The recipe called for shallots, but I didn't have any.  I just used onions, and it was still good.  Also I cut down on the cheese from 1/2 cup to between 1/4 and 1/3.  Then I just put the cheese out on the table for anyone who wanted to add a bit more.  I thought it was just right even with the reduced amount. I also used dried parsley instead of fresh.  I'm sure fresh would be better, but I used what I had. 

It had a nice garlic flavor to it, it made you just want to keep eating more and more of it.  Artichokes, garlic, wine, cheese... what could be better?
Go ahead, try it, you'll like it! 

Parmesan Artichoke Pasta by Laa Loosh

Cooking Tips: The Art of Steaming - Artichokes and Fish

So when I think of steaming a food I think of steaming the bags of frozen vegetables or plain old fresh vegetables with no flavor at all. 

But today I wanted to share with you a couple of fun other ways you can steam your food that is much more exciting. 

One very yummy dish is artichokes.  Aren't they pretty?  I just love them.   I've always liked artichokes, but a while back my friend gave me a cookbook which had a easy recipe that is so delicious that I've never gone back.  (The book is so fun, it's a great way to have a date with your spouse without ever leaving your kitchen!)

Dinner Dates by Martha Cotton

Adapted from Dinner Dates by Martha Cotton

1. Chop off the prickly top of the artichoke.  You want to be able to access the inside leaves. 
2.  Next peel several cloves of garlic. Slice them and put one slice inside each leaf.   This is absolutely heavenly if you like garlic.  If not.. skip this step.
3.Place your artichokes in a pan and fill it with about an inch or so with water. 
4. Drizzle with olive oil, and sprinkle with salt and pepper. 
5. Take two pieces of foil and create a tent, with a slight hole at the top to let a little steam escape.
6. Bring to a boil and then turn down to a simmer.  Cook for about 45 minutes.
7. Serve with dip of your choice.  We just melt a little butter and use that, but some people use mayonnaise too. 
8.  Enjoy!

The other thing I recently discovered was an incredibly easy way to cook fish.  I always hated cooking fish because it always made the house smell. Blech!

But when I added fish to my diet at my doctor's recommendation, I went in search of a way that I would like.  I actually asked the lady at the fish counter and this was her advice.  She was so right, it turned out great!  (Technically, this might be called poaching...)

1. Before cooking the fish fillet, you can let it sit in a marinade for about a half hour. 
2.  Put fish in pan, skin side down.
3. Fill pan with about an inch of water or liquid of your choice. I will use broth sometimes.
4.  Once fish starts to bubble, turn it down to a very low simmer.  You do not want to overcook it - it should not be boiled at all. 
5. Cover with lid and simmer until fish turns color.  It should be 5-7 minutes... Maybe 10 max. 
6. Test with a fork, it should pull away easily and be flaky.
7.  Remove from heat. Flip fish and peel off the skin. 
8. Serve and eat up!  It is usually good with rice and veggies on the side. 

Both of these dishes are quite easy and yummy.  Once you put it in the pan, you just let it do it's thing... and the best part, very little clean up!

Snack Time: Popcorn and Brewer's Yeast

I've been trying to come up with more healthy snacks.  It's usually easiest to eat junk, especially if it's sitting around in your cupboard.  Cookies, candy, chips never last long in my house because if I know it's there, I like to nibble, and before I know it, I've eaten half a box of cookies by myself.  Not so good for the midsection.  :( 

To avoid this pitfall, I've been trying come up with snacks that are quick, easy and yummy.  Recently we were were at my parents house for a visit, and I was reminded of a snack that I used to love as a child. I used to love eating popcorn.  I remember it was fun using the air popper and watching it fill up the bowl.  But since I've been out of the house I never got my own popper and I fail at making it microwave popcorn. If burning microwave popcorn was an Olympic sport, I'd bring home the gold every time. :)   Even if I could make it right, it's not that healthy with all that butter and salt they drench it in. 

So don't have a popper or burn it in the microwave like me?  I'm going to show you how to make it on the stove (thanks to my dad)  with nothing more then a pot, oil and the popcorn kernels.

Step one:  Put enough oil to cover the surface area of the bottom of the pan. 
Step two:  Pour in one layer of popcorn kernels.  If you put more, there won't be enough room in your pan once it starts to pop. 

Step three: Turn on high, cover with lid. 
Step four: Watch, and remove from heat once popping starts to slow down.  You don't want to leave it on the heat otherwise, it'll continue to cook and burn the pieces at the bottom of the pan.

Step five:  Wait for it to cool a bit and then transfer to a bowl and cover with topping of your choice.
Last and most important step: Grab your bowl, and maybe a friend to share it with and curl up on a comfy couch for a good movie. :) 

I like to put brewer's yeast on mine.  My husband doesn't like it, but it's one of the few healthy items from my childhood that I still like.   If you've never tried it, it's definitely an acquired taste.  It says on the package it tastes nutty or cheesy, but I think there is no way to describe the flavor.  I recently bought this kind, but I think you can get it in the bulk section at your local health food store.  I did some research, and it's all sorts of healthy.. like being high in vitamin B, high in protein, high in chromium, folic acid, and lots of other good stuff.  Google it, you'll  come up with all sorts of information on it's benefits. 



Brewer's Yeast by Modern Products

Or if you're like my husband and think that it's too weird, try a little sugar and cinnamon, cayenne pepper, garlic powder or just a light sprinkle of butter and salt.  Try to be creative with your topping without making it unhealthy and enjoy your snack!

Meatless Dish: Fish Tacos

So technically the title of this post is inaccurate.  I know that fish is meat, but for my purposes it is not meat.  I recently have been trying to change my diet to lower my cholesterol.  My doctor told me to reduce my animal products and my dairy.  He also indicated that fish is good for me so I should replace some of my other meat with fish hence why to me it is not meat.  Does that make any sense?

I have never really liked eating fish before but I am trying to find ways I like it.  I always hated it because I didn't like the real fishy taste and I thought it was gross that the whole house smelled like fish.  Well, come to find out the fresher the fish, the less fishy... who knew?  And as for having your house smell, well, it depends on how you cook it.

So this recipe I found as I was glancing through one of my cookbooks one day searching for new and yummy recipes.  A couple of summers ago, I helped pass out food at my local food bank and they were giving away these cookbooks to help people eat healthier.

I love how pretty the filling is... so colorful and vibrant.  The other appeal that this recipe has is that it has very little cooking.  Just chop up some veggies, and you cook up the fish in under ten minutes.  Nice and cool for summer.

So I've never really eaten fish tacos before, but my husband tells me that normally the fish is fried.  These aren't the traditional fish tacos, but yummy all the same.  The recipe calls for sour cream, I just put a dallop of plain yogurt which seemed to work just as well.  What also made them especially delicious was that we served them with hot sauce. It made them just perfect. 

If you want to check it out go to  Champions for Change and you'll find a whole list of recipes.  The actual recipe is called Simple Fish Tacos .