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Orange and Thyme Grilled Shrimp

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 tsp. grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 TBS. olive oil, plus more for grates
1 TBS. plus 1 tsp. chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce. (recipe and picture from marthastewart.com/everyday)

Summer Salad with Strawberries and Candied Pecans

Perfect for entertaining and 4th of July BBQ's. ENJOY!

SALAD:
Spring Lettuce mix- 1 bag
1-2 cup strawberries- cut up
1 tub tomato/ basil feta cheese (use as desired)
sugared pecans

DRESSING:
1/3 cup sugar
1 TBS. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/3 cup vegetable oil
1/4 cup cider vinegar
Mix together until sugar is dissolved. Refrigerate. It will thicken as it cools.

Put lettuce in a bowl, sprinkle with feta cheese and sugared pecans. Add cut up strawberries to salad and then gently pour dressing on. Gently toss salad so that the strawberries do not fall to the bottom of the bowl. (recipe from the Ivory Family Cookbook and Picture from closetcooking.blogspot.com)

Pacific Pork Kebabs with Pineapple Rice

1 TBS. vegetable or canola oil
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges. (recipe and picture from marthastewart.com)

Berries and Cream Dessert

CRUST
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine
1 egg

FILLING
1 cup white vanilla baking chips
1 package (8 oz) cream cheese, softened

TOPPING
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator. (recipe and picture from bettycrocker.com)

Honey Chipotle Glazed Ribs

Sorry I went away for a couple of days! BUT, I'm back and ready to get moving with fabulous recipes!

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours. (recipe and picture from marthastewart.com/everyday)

Captain Crunch Raspberry Smoothie!

1 container (6 oz) Yoplait® Original 99% Fat Free raspberry or strawberry yogurt
3/4 cup Captain Crunch® cereal
1/2 cup fresh or frozen raspberries
1 cup fat free (skim) milk
1/2 banana, sliced

In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth, stopping blender once to scrape sides. Pour into 2 glasses. Serve immediately. (picture from bettycrocker.com)

Grilled White Chicken Pizza

2 tablespoons butter or margarine
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2oz cream cheese
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1/3 cup refrigerated Alfredo pasta sauce
1 cup shredded deli rotisserie chicken

In 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.

Heat gas or charcoal grill. Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and onions. Place on grill over medium-low heat. Cover grill; cook 8 to 10 minutes or until hot. (recipe and picture from bettycrocker.com)

Buttermilk Homemade Onion Rings

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.

In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 degrees and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.

Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings. (recipe and picture from marthastewart.com)

Applesauce Coffee Cake

Vegetable-oil cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup packed dark-brown sugar
1/4 cup old-fashioned rolled oats
2 3/4 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 1/2 cups store-bought applesauce
2 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges

Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the darkbrown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days. (recipe and picture from marthastewart.com)

Apple Pie Cake

2 cups all-purpose flour
1 cup packed light-brown sugar
2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 10-12)
2 TBS. freshly squeezed lemon juice

In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.

Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature. (recipe and picture from marthastewart.com)

Raspberry Lemon Cupcakes

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 tsp. finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 tsp. plus 1 TBS. seedless raspberry jam (I used homemade freezer jam)
Fresh raspberries (for garnish)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

(recipe and picture from epicurious.com)

Slow Cooker Reuben Sandwiches! PERFECT FOR DAD

1 package (2 pounds) refrigerated sauerkraut
2 to 3 pounds corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Recipe and picture found at bettycrocker.com)

Cloud Pancakes

6 large eggs, separated
2 cups small-curd cottage cheese
2/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon coarse salt
Pinch of ground cinnamon
1/8 teaspoon cream of tartar
Unsalted butter, for cooking
Maple syrup, for serving
Berries, for serving

In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.

In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.

(recipe and picture found at marthastewart.com)

Carrot Cake Cookies

FILLING:

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 tsp. fresh lemon juice

FOR THE COOKIES:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 tsp. ground ginger
1/2 tsp. salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots

Preheat oven to 350 degrees. Spray baking sheet with non stick spray.

Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats and carrots.

Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately. (recipe and picture from marthastewart.com)

Baked Apples and Granola

2 large crisp apples (such as Braeburn, Gala or Fuji)
2 TBS. raisins or dried cranberries
2 TBS. packed brown sugar
4 tsp. butter or margarine, softened
4 crunchy granola bars (any flavor), crushed (OR YOU CAN USE HOMEMADE GRANOLA LIKE WE DID) Search for recipe on this blog!
Milk, cream or fruit-flavored yogurt, if desired

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.

Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
(recipe and picture on bettycrocker.com)

Crispy Baked Fish with Tropical Salsa

FISH:
3 tablespoons butter or margarine
2/3 cup Bisquick® mix
1/4 cup yellow cornmeal
1 teaspoon chili powder
1 1/4 teaspoons salt
1 lb orange roughy or other white fish fillets
1 egg, beaten

FRUIT SALSA:
1 can (8 oz) pineapple chunks, drained
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 kiwifruit, peeled, chopped
1 mango or papaya, cut lengthwise in half, pitted and chopped
1 jalapeño chile, seeded, finely chopped

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.

Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork. Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish. (recipe and picture from bettycrocker.com)

Blueberry Oatmeal Bread

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 tsp. ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

(recipe and picture found at bettycrocker.com)

Easy Ravioli Bake

1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese
2 TBS. grated Parmesan cheese

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

(recipe and picture from bettycrocker.com)

Grilled Pesto Stuffed Steaks

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds) 1/4 cup basil pesto
2 TBS. finely shredded Parmesan cheese
1 TBS. olive or vegetable oil

Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side). Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.

(recipe and picture from bettycrocker.com)

Grandma Mary's FAMOUS Danish Ebelskivers!

(You will need this special pan to make these. I highly reccommend buying one as you can make brownies, stuffed pancakes and other yummy goodies. You can find them at Target, Williams Sonoma and Bed Bath and Beyond and more.)

Sift together:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 TBS. sugar

Add to dry ingredients:
2 cups buttermilk (I have used low fat and it worked fine)
3 egg yolks

Fold in very lightly:
3 stiffly beaten egg whites

Spray the pan (see above picture for pan) with non stick cooking spray and heat over medium high heat. Spoon in 1 TBS. of batter in each ball of the pan. Cooking until golden brown and then turn carefully with a fork or grilling skewer. Brown the other side.

Dust with powdered sugar and serve with jam, jelly, honey butter or syrup. ENJOY!!

Slow Cooker White Chocolate Bread Pudding

6 cups French bread cubes
1 package (6 oz) white chocolate baking bar, coarsely chopped
1 cup fat-free egg product
3/4 cup warm water
1 tsp. vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar. In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

(recipe and picture from bettycrocker.com)

Mostaccioli with Sun Dried Tomato Pesto

3 cups uncooked mostaccioli pasta
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2 TBS. toasted pine nuts (if desired)
2 TBS. tomato paste
1 TBS. olive or vegetable oil
1 tsp. lemon juice
1/2 tsp. pepper
1 TBS. minced garlic (fresh or dried)
1/2 cup crumbled feta cheese

Cook and drain pasta as directed on package. Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth. In large bowl, toss pasta, tomato mixture and cheese.

Creme Brulee Cheesecake Bars!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 TBS. packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 tsp. vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

(recipe and picture from bettycrocker.com)

Grilled Fish Tacos

1 lb halibut
1 TBS. olive or vegetable oil
1 tsp. ground cumin or chili powder
1/2 tsp. salt
1/4 tsp. pepper
8 corn tortillas (6 inch)
1/4 cup reduced-fat sour cream
Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro), if desired
1/2 cup chunky-style salsa
Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.

Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.

(recipe and picture from bettycrocker.com)