Wonton Fish Tacos

A nice spin on Fish Tacos!

12 wonton wrappers (or more, read the recipe first and decide what you would like to do)
1 lb. Cod OR 5 pieces Tilapia fish cut into cubes (I used Tilapia)
1 packet Taco seasoning (you will only use 1/2 the packet)
2 TBL. Lemon juice
2 TBL. EVOO
1 small tomato diced up
1/2 cup green cabbage chopped up
1 avocado diced up
4 servings cooked white rice

Cafe Rio Tomatillo Dressing

Preheat oven to 375.

Have a 12 cup muffin pan ready.

Take a wonton wrapper and with a pastry brush, brush each side with EVOO and gently place into a muffin cup. Repeat with the rest of the wrappers.

Place in oven and bake for 5-6 minutes. These will burn very easily so watch them. Be sure to check them at 5 minutes. When they are done let cool in the muffin tin for 10 minutes. Set aside.

Make rice according to package instructions, set aside when done.

Take the cubed fish and mix with the EVOO, 1/4 cup water, Lemon Juice and 1/2 package of taco seasoning. Mix to coat well.

Saute until cooked through.

Take a wonton cup and spoon a little bit of rice on the bottom, then fish mixture, then cabbage, then tomato, then avocado then sauce (see Cafe Rio Dressing Recipe).

So you will have extra of everything except wonton wrappers so you can either do 1 of two things, make more wrappers in the oven and make up more cups or you can do what I did and we just ate the extra rice left over on the side topped with the fish, cabbage, tomato and avocado then sauce.

It seems like a lot of work but I promise it's not and this is really very yummy! A nice spin on Fish Tacos!!

Chicken Stir Fry

I totally forgot to take a picture before we dug in =) So I stole one off the internet. we all know what chicken stir fry looks like right?

2 large boneless skinless chicken breast cubed
1 tsp. ginger
1/2 small red onion chopped
2 tsp. sugar
3 Tbl. soy sauce
1 medium package frozen stir fry veggies
1 cup chicken broth
2 tsp. corn starch
1 green onion chopped
1 tsp. minced garlic

Put Tbl. spoon EVOO in hot skillet. Cook chicken in skillet, add ginger and onion. Cook until chicken is cooked through.

Add frozen veggies, 3/4 cup chicken broth, sugar and soy sauce to chicken. Cover and let simmer for 6 minutes.

Add corn starch to 1/4 cup chicken broth and add to mixture and stif frequently to thicken sauce.

Spoon mixture over rice or noodles of your choice, top with green onion.

**I didn't have chicken broth so I used a chicken cube and boiled it in 1 cup hot water and ta-da!!! chicken broth!**

DIETERS: Just skip the rice =)

Crab Wontons

1/4 cup sour cream
1 (8 oz) cream cheese
1/4 cup crab meat (imitation)
1 green onion diced thin
1/2 tsp. soy sauce
1 tsp. sugar
1 tsp. Worcestershire sauce
24 wonton wrappers
oil for frying

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.

Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.

Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.

Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away. (I folded these then went around the edges with a fork)

Place all 6 in the hot oil and repeat process.

By the time you have the next set of 6 ready to crimp it should be time to turn the wontons.

You want them a nice golden color.

When done remove with a slotted spoon and drain on paper towels.

TIPS FOR 1ST TIMERS:

1) Make sure you squeeze out all the air before placing in the frying pan. If you don't an opening will happen causing the mix to leak out and lots of popping oil =)

2) Use peanut oil for maximum results =)

If you just want a cream cheese wonton, just do the green onion, sour cream and cream cheese, mix together and omit all other ingredients =) Follow cooking instructions.

Easy Pork Fried Rice

4 egg whites
2 pork chops cleaned and cut off the bone (or 3 boneless skinless chicken breast diced up)
3 cups of chopped cabbage (we like a lot of cabbage so we use 4 cups)
½ tsp. ground ginger
4 cups cooked white rice or 4 cups cooked Quinoa (measure your uncooked rice/Quinoa so that it equals 4 cups once cooked, instant works great and it’s quick!)
Bottle of soy sauce (no, you aren’t going to use the whole thing =)



-Prepare your instant white rice and set to the side.

-scramble and cook your eggs. Take out of skillet and set aside.

-Take cabbage, put in skillet and semi-saturate in soy sauce. Saute about 2 minutes. Take out of skillet and set aside

-Add slight amount of oil to the LARGE skillet and fry your pork/chicken until well done. Sprinkle with soy sauce and ginger. Throw in frozen peas and cook for about a minute until thawed.

-Throw in cabbage, egg, scallions and rice into the skillet. Mix well while adding soy sauce to the mixture (be sure not to add to much because soy sauce is salty)

-Fry together for about 4 minutes and enjoy!