Author: QuiltLady

CARROT LEMONADE

CARROT LEMONADE – serves 6

1 pound carrots, cut into chunks
2 cups water
3 cups unsweetened pineapple juice or white grape juice
4 lemons, juiced
Pineapple wedges
2 cups cold water
Ice

  • Place carrots in a large sauce pan.
  • Add water.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes until carrots are tender.
  • Cool slightly, but DO NOT DRAIN.
  • Transfer to a blender.
  • Add 1 cup of the pineapple juice.
  • Cover and blend until smooth.
  • Stir in remaining pineapple juice and lemon juice.
  • Cover and chill at least 2 hours.
  • Mixture may thicken as it chills, whisk in cold water as necessary to reach desired consistency.
  • Serve over frozen pineapple chunks with pineapple wedges.

 

BLOGMAS 2018 – DAY 1 – HOLIDAY SCHEDULE

Christmas is such a busy time of year.  I find getting through the season is ALWAYS easier with a basic schedule.  While this is not a detailed extensive list, it IS a basic guideline for me to stay focused with.  There are a lot of little things like making a list of the ELF on the SHELF shenanigans and things of that nature that don’t make this list, but still needs done.

I hope you’ll join me and have some fun this holiday season.



ULTRA CREAMY MASHED POTATOES & FLAVORFUL GRAVY

I start the prep for my gravy 2 days before the holiday. I use whatever green veggies I have in my crisper to begin my gravy.

ULTRA CREAMY MASHED POTATOES & FLAVORFUL SCRATCH GRAVY

ULTRA CREAMY MASHED POTATOES
3 pounds russet potatoes, peeled and cubed
1 cup chicken broth
1/4 cup heavy cream
6 tablespoons butter, softened
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper

  • In a large saucepan add potatoes, chicken broth and enough water to cover the potatoes.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 15-20 minutes until potatoes are tender.
  • Drain.
  • In a large bowl combine the butter and cream.
  • Add potatoes to bowl and whip until creamy.
  • Season with salt and pepper.
  • Serve immediately.

SCRATCH GRAVY
Turkey parts from the cavity
4 cups chicken broth
1 tablespoon lemon juice
2 medium carrots, chopped
2 celery stalks, chopped
1 large onion (skin on), chopped
1 shallot (skin on), chopped
2-4 cloves garlic (skin on), crushed
1 large bunch thyme
1 large bunch oregano
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
any other greens (asparagus, snap peas…)
1/4 cup cornstarch
1/4 cup COLD water

  • In a large stock pot add all the above and bring to a SLOW boil.
  • Reduce heat and simmer 3-4 hours.
  • Strain broth and discard all bones and remnants.
  • Return broth to pan.
  • In a small bowl whisk together the cornstarch and water.
  • Whisk cornstarch mixture into the broth until thickened.
  • Season to taste.

SOUR CREAM YEAST ROLLS

SOUR CREAM FAN ROLLS yields 15 rolls
3-4 cups all purpose flour
1/4 cup fine sugar
1 tablespoon active dry yeast
3/4 teaspoon sea salt
1/8 teaspoon baking powder
1 cup sour cream
1/2 cup water
3 tablespoons butter, cubed
1 LARGE egg, lightly beaten

  • In a large bowl combine 1 1/2 cups flour, sugar, yeast, salt and baking powder. Set aside.
  • In a small saucepan heat sour cream, water and butter to 125°.
  • Add to dry ingredients and beat on medium speed 2 minutes.
  • Add eggs and 1/4 cup flour. Beat 2 more minutes.
  • Stir in enough remaining flour until a soft dough forms.
  • Turn out onto a lightly floured surface.
  • Knead until smooth and elastic, about 5 minutes.
  • Place in a greased bowl, turning to coat the dough. Cover with a cheesecloth and let rise in a warm place until double in size, about 1 hour.

 

  • Punch down dough and turn out onto a lightly floured surface. Divide in half.
  • Roll each portion in a rectangle about 9×23.
  • Cut the dough into 1 1/2 inch pieces.
  • Stack 5 strips together.
  • Cut into 1 1/2 inch pieces and place cut sides up in greased muffin cups.
  • Repeat until all dough is used.
  • Cover with cheesecloth and place in warm area to let rise again until doubled, about 20 minutes.

 

  • Bake at 350° for 20-25 minutes or until golden.
  • Cool on wire racks.

BUTTERMILK RANCH DIP

BUTTERMILK RANCH DIP adapted from Christina Tosi
1/4 cup onion powder
1/4 cup dried chives
3 tablespoons FRESH ground Himalayan Pink sea salt
1 teaspoon FRESH ground black pepper
2 tablespoons garlic powder
1 tablespoon sugar
2 1/2 teaspoons Colman’s mustard powder
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
2 limes, zested
2 cups sour cream
1/2 cup buttermilk

  • In a small bowlmix together all the dry ingredients.
  • Add lime zest.
  • Whisk together the sour cream and buttermilk in a medium bowl.
  • Gradually add the dry ingredients until well blended.
  • Chill at least 4 hours to meld flavors together.

NOTE: DO NOT USE lowfat anything in this recipe!!

TEX MEX BREAKFAST CASSEROLE

The beauty of this recipe for Thanksgiving day is that it can be prepared the day before and can be baked the next morning while you watch the parade.

TEX MEX BREAKFAST CASSEROLE
1/2 pound ground beef
1/2 pound ground pork
1 medium onion, diced
1 jalapeno, diced
1 small can diced green chiles, drained
10 LARGE eggs
4 ounces cream cheese, softened
1/2 cup half and half
1/4 cup Cotija cheese
1/2 cup shredded Monterey Jack cheese
2 1/2 cups shredded hash browns
1/3 cup shredded cheddar cheese
Salsa

  • Preheat oven to 350°.
  • Grease a 9×13 baking dish. Set aside.
  • Heat a large skillet oven medium-high heat and brown ground beef and ground pork to a small crumble.
  • Using a slotted spoon transfer meat to a large mixing bowl.
  • In the same skillet reheat the grease and add the onion and jalapeno, sauteing until tender, about 10 minutes. Drain WELL and add to the mixing bowl.
  • Toss the shredded hash browns and sprinkle with a generous sprinkle of FRESH ground sea salt.
  • In another bowl whisk together the eggs, cream cheese, half and half, and 1/2 cup of the Monterey Jack cheese.
  • Pour over meat mixture and gently toss to coat.
  • Top with cheddar cheese.
  • Bake 20 minutes or until golden brown and eggs are set.
  • Serve with Salsa.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 48 of 2018

GOOD MORNING I hope you all had wonderful Thanksgivings with your family and friends AND for those of you that braved Black Friday I hope it was safe and worth your time.  Personally, my black Friday was done on line, in my PJ’s and will be delivered today and tomorrow. 😀

We had a small and simple Thanksgiving, just 4 of us and we didn’t even get any pictures taken except this picture of the table before dinner.

We also took advantage of a small break in the weather and cut down our Christmas tree at our favorite Christmas tree farm. 

I loved this cute little sign and was amused as we were leaving and I looked over to see this umbrella on a tree.  I figure someone set it there to concentrate on cutting their tree and evidently the rain had stopped so they just forgot it 🙁

I also did a little shopping Saturday for the Shop Small, Shop Local event.  There is a darling shop in town that I found several ornaments for the tree and a couple of gifts at.  They did a wonderful open house spread and gave away wooden snowflake ornaments as a gift with your purchase. 🙂 I’m also looking forward to the craft fair at the fairgrounds next weekend.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – Today is a much needed break in the wet weather.  We’re supposed to be in the low 50’s today and mid 40’s the rest of this week as well as VERY wet the rest of the week.  As normal I’m wearing Levi’s, a soft turtleneck and a matching flannel shirt with my warm fleece boots.

ON THE BREAKFAST PLATE – Green tea, cheerios and a banana

WHAT’S IN THE CRAFT BASKET – I’m finishing the Christmas Cards and getting them addressed to mail this week.

FAVORITE PHOTO FROM THE CAMERA – We went to the Festivals of Lights over the Thanksgiving weekend during the one evening of no rain and I was able to get quite a few good pictures.  I LOVE the entrance – always the same, but also always beautiful.

INSPIRATION

SOMETHING INTERESTING I WATCHED

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY…all done!
  • LIVING AREAS… all done!
  • KITCHEN… pretty clean, but getting a deep clean today from the Thanksgiving mess.
  • YARD… nothing much with all the rain
  • BLOG… I’m working on my BLOGMAS posts and still have a recipes to update
  • PROJECTS… finish wrapping gifts and shipping boxes
  • APPOINTMENTS… just one mid week
  • TO DO… still working on this list

I’M READING -Still trying to finish Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH – tons of Christmas movies! I have one going in the background all day while I’m working on things.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

C.O.R.N. clean out refrigerator night

TUESDAY

C.O.R.N. clean out refrigerator night

WEDNESDAY

CHILI SKILLET & CORNBREAD

THURSDAY

FRENCH ONION PEPPER BACON SOUP

FRIDAY

WHISKEY MOLASSES BEEF

SATURDAY

 SAUSAGE BRUNCH PIES ??

MONGOLIAN BEEF

SUNDAY

 BAKED EGGS ?? BEEF RAGU

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CRANBERRY CHERRY MERINGUE PIE with VODKA PIE CRUST

The BEST pies MUST start with the BEST crust, one that is tender and flaky as well as flavorful!  One of my keys to that crust is VODKA! It adds the moisture when you need it, but then evaporates during baking leaving a tender flaky crust in its wake.

CRANBERRY CHERRY MERINGUE PIE with VODKA PIE CRUST

PIE CRUST (makes 2 9 inch pie crusts)
2 1/3 cups all purpose flour
1 tablespoon FINE sugar
1/2 teaspoon sea salt
6 tablespoons REALLY COLD** unsalted butter, cut into cubes
6 tablespoons REALLY COLD** Crisco stick**, cut into cubes
6-8 tablespoons Vodka

  • Preheat oven to 425°.
  • Whisk together the flour, sugar and salt.
  • Using a pastry blender cut in butter and Crisco until mixture is crumbly.
  • Using a fork add Vodka 1 tablespoon at a time until mixture comes together to form a ball.
  • Turn dough out onto a lightly floured surface and gently knead into a ball.
  • Form into 2 disks and wrap in saran.
  • Refrigerate at least an hour.
  • When ready to bake, roll out 1 disk on a lightly floured surface to size and transfer to pie plate.
  • Trim crust and flute edge.
  • Refrigerate 30 minutes.
  • Line pie crust with a double layer of foil and fill with beans or pie weights. DO NOT PRICK THE PIE SHELL!
  • Bake on lower rack 15-20 minutes until edges are a light golden brown.
  • Remove weights and foil and bake 5 minutes more.
  • Cool COMPLETELY on wire rack.
  • Reduce heat to 325°.

FILLING
3 1/2 cups FRESH cranberries
1/2 cup chopped cherry pieces
1/2 cup orange juice
1/4 cup water
1 1/2 cups sugar
4 LARGE eggs, separated
1/4 cup sugar
2 tablespoons WONDRA flour
1/4 teaspoon sea salt
2 tablespoons butter, cubed
1 teaspoon PURE vanilla

  • In a large sauce pan combine, cranberries, cherries, 1/2 cup sugar, orange juice and water. Bring to a boil and stir until sugar is completely dissolved.
  • Reduce heat to a simmer, stir occasionally and cook uncovered 7-10 minutes until cranberries have all popped.
  • Remove from heat.
  • In a small bowl whisk together egg yolks, 1/4 cup sugar, flour and salt until well blended.
  • Gradually whisk in about 1/2 cup of the cranberry mixture to temper the eggs.
  • Add back to the cranberry mixture and return to a low heat stirring constantly until a gentle boil. Cook a few minutes more.
  • Remove from heat and stir in butter and vanilla.
  • Cool while preparing the meringue.

MERINGUE
4 LARGE egg whites
1/2 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/2 cup sugar

  • Beat egg whites with cream of tartar and vanilla until foamy.
  • Add the remaining sugar 1 tablespoon at a time beating on high until sugar is dissolved.
  • Beat until you have stiff glossy peaks.
  • Pour warm filling into pie crust.
  • Spread meringue over filling sealing the edges to the pastry.
  • Bake 25-30 minutes until meringue is golden brown
  • COOL COMPLETELY on wire rack for 1 hour.
  • Refrigerate and CHILL at least 4 hours before serving.

NOTES:

  • Cranberries will pop on their own, but if they need a little help, use the back of a spoon and pop them against the side of the pan.
  • After I cut the butter and Crisco into cubes I place them on a small plate in my ice tray until I need them.
  • You can use frozen cranberries and cherries, but be sure to thaw completely and drain well.
  • Pineapple juice can easily be substituted for the orange juice.
  • For BEST results chill beaters and metal mixing bowl in freezer for making the meringue.

PUMPKIN RAISIN SPICE CINNAMON ROLLS

CINNAMON PUMPKIN RAISIN SPICE ROLLS

DOUGH
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg

  • In a large bowl combine 2 cups of flour and the yeast. Set aside.
  • In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
  • Stir pumpkin mixture into flour mixture until blended.
  • Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
  • Fold in remaining flour JUST until dough is no longer sticky.
  • Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
  • Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.

FILLING
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins

  • In a mixing bowl combine the pumpkin and butter. Set aside.
  • In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
  • Grease a 9×13 pan. Set aside.

ASSEMBLY

  • Turn dough out onto a lightly floured surface.
  • Roll dough into a 12×10 rectangle.
  • Spread with pumpkin butter mixture.
  • Sprinkle with brown sugar mixture.
  • Sprinkle with craisins, golden raisins and walnuts.
  • Roll up tightly jelly roll style.
  • Pinch dough to seal edges.
  • Cut into 12 rolls.
  • Place rolls cut side down in prepared pan.
  • Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.
  • Preheat oven to 375°.
  • Bake rolls 20-25 minutes and golden brown.

CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt

  • Melt the butter and brown sugar in a saucepan over medium heat.
  • Add the brown sugar stirring to dissolve until it starts to bubble.
  • Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
  • Whisk in 2 cups of powdered sugar until well blended.
  • Add up to 2 more cups of powdered sugar to get to the consistency you want.
  • Cool in the pan on a wire rack.
  • Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
  • Cool 15 minutes and ice again.

SALTED CARAMEL SNICKERDOODLES

I’ve been weighing ingredients more lately. I guess I’ve been watching too many baking shows that refer to it all being a science – Justin Warner, Damaris Phillips and Christina Tosi! But, I am much happier with most recipes since I’ve begun doing that.
SALTED CARAMEL SNICKERDOODLES adapted from Erin Clarkson

SALTED CARAMEL
2 cups (400 grams) fine granualted sugar
2 teaspoons (6 grams) Himalayan Pink Sea Salt

  • Line a half sheet pan with a silicone mat or lightly grease with non-stick cooking spray.
  • In a medium sauce pan heat sugar over medium heat, stirring regularly until sugar dissolves. The sugar will clump – don’t worry, it is supposed to!  Keep stirring until sugar completely dissolves and turns amber. Continue stirring until completely smooth.  As soon as it begins to smoke, remove from heat and pour into prepared pan.
  • IMMEDIATELY sprinkle with the sea salt
  • COOL COMPLETELY!
  • When completely cool, break apart into large chunks.

COOKIES
1 cup (227 grams) unsalted butter, softened
1/2 cup (100 grams) fine granulated sugar
3/4 cup (150 grams) salted caramel dust (see below)
1/4 cup (55 grams) firmly packed dark brown sugar
1 LARGE egg (50 grams)
1 teaspoon (4 grams) PURE vanilla extract
2 3/4 cups (350 grams) all purpose flour
1/2 teaspoon (2.5 grams) baking soda
1/2 teaspoon (1.5 grams) sea salt
1/2 teaspoon (1 gram) QUALITY ground cinnamon

  • Weigh out 200 grams of the salted caramel chunks.
  • Place in a ziploc bag and break with a rolling pin until you have small semi-uniform size pieces. Set aside.
  • Place remaining salted caramel chunks into food processor and pulse until you have a finely ground dust. Measure out 150 grams (3/4 cup) of the dust and set aside. Add any remaining dust to your Rolling Sugar Bowl.
  • In a stand mixer combine butter sugar, caramel dust and brown sugar at high speed until creamy.
  • Add egg and vanilla beating until combined.
  • Sift together the flour baking soda and sea salt.
  • Reduce mixer speed and add flour mixture gradually beating JUST until combined.
  • Stir in the caramel chunk pieces until evenly distributed.

ROLLING SUGAR
1/4 cup (50 grams) fine granulated sugar
2 teaspoons (2 grams) pumpkin pie spice
Leftover Caramel Dust

  • In a small bowl combine the sugar, pumpkin pie spice and leftover caramel dust until well blended.
  • Roll dough into ping pong sized balls.
  • Roll each ball in the sugar mixture before placing on baking tray 2 inches apart.
  • Place tray of cookies in freezer 10 minutes before baking.
  • Preheat oven to 350°.
  • Line baking sheets with parchment paper.
  • Bake 10-12 minutes until golden and puffy.
  • IMMEDIATELY sprinkle with sea salt.
  • COOL COMPLETELY on pan before transferring to cooling rack.
  • Store in an airtight container to prevent cookies from becoming sticky and stuck together.

NOTES:

  • If you are going to freeze dough, roll into balls first and freeze solid on a sheet pan before placing them in a freezer bag.
  • Make sure to have everything in place and ready before beginning the salted caramel. This process happens quickly and cannot be slowed down. It will burn easily.

HAPPY THANKSGIVING


The term BLACK FRIDAY appears to have been coined in Philadelphia by the police, where it was originally used to describe the heavy and disruptive pedestrian and vehicle traffic which would occur on the day after Thanksgiving. Use of the term began around 1966 and was used primarily on the east coast It began to see broader use around 1975. Later an alternative explanation began to be offered: that “Black Friday” indicates the period during which retailers are turning a profit, or “in the black.

I know many of you probably love to participate in Black Friday.  I for one, can’t stand it.  I like to enjoy my Thanksgiving weekend in its entirety!  That means sleeping in on Friday, Saturday and Sunday at least until 7.  I refuse to get up and go shopping at 3 AM for anyone or anything!
More importantly, at least to me, is that I don’t want to rush through an important family holiday just so I can get up at 3 AM (if I got to bed at all) and go stand in line all day to spend money.
Thanksgiving in the United States was observed on various dates throughout history, but by the mid 20th century, the final Thursday in November had become the customary day of Thanksgiving in most U.S. states. It was not until December 26, 1941, however, that President Franklin D. Roosevelt, after pushing two years earlier to move the date earlier to give the country an economic boost, signed a bill into law with Congress, making Thanksgiving a national holiday and settling it to the fourth (but not final) Thursday in November.
Traditionally, for me anyway, “Black Friday” has been spent sleeping in, eating turkey sandwiches, putting up the Christmas tree, wrapping gifts (because I am done shopping by Thanksgiving since most of my items need to be shipped), watching old movies, baking and any other thing that comes to mind.
So if you participate in black Friday, I hope it will be safe and enjoyable for you.  May I suggest next year though that you take it all a bit slower and enjoy the weekend long and leisurely?  Maybe take that weekend to make your gifts or holiday cards and enjoy the Thanksgiving holiday AND the beginning of the Christmas Holiday season with your family.

GREEN TABASCO CHICKEN & CORN RICE

One of the things I LOVE to do is sort through my boxes of old recipes.  I do this when I’m looking to spice up our menus every now and then.  I even throw some recipes out.  I mean I look at it and ask myself what I was thinking when I saved it!!  The other thing I LOVE to do is taken previously so-so recipes when the were made alone and combine them together to make a WHOLE new recipe.  Many times the new recipe does NOT resemble either of the original recipes in ANY way except the name and main ingredients.  Part of the beauty of this recipe is the almost charred onions and the flavor they lend to the chicken AND the rice!

THIS IS ONE OF THOSE RECIPES!  Inspiration hit me and turned 3 recipes (a so-so roast chicken Tabasco, a so-so slow cooked rice along with a so-so baked corn) into a super FLAVORFUL GREEN TABASCO CHICKEN & CORN RICE recipe.

GREEN TABASCO CHICKEN & CORN RICE serves 4
1 1/2 pounds chicken tenders or thin sliced chicken steaks
1 tablespoon avocado oil
1 tablespoon butter, melted
1 cup jasmine rice
1 1/2 cups chicken or beef broth
1 can Green Giant shoepeg corn
3 cloves garlic, minced
1 teaspoon Kitchen Bouquet )optional – for color)
1 Vidalia onion half sliced thin and half chopped
1 cup Sweet Baby Ray’s Sweet & Sour dipping sauce
1/4 cup Green Tabasco sauce
1 small can Hatch diced green chiles
1 1/4 cup white Moscato wine
2 teaspoons water
1 tablespoon cornstarch
WONDRA flour for dredging
FRESH ground sea salt and black pepper

  • In a saucepan combine the wine, sweet and sour sauce, hatch chiles and green Tabasco sauce.
  • Bring to a SLOW boil. Turn to low and simmer while you prepare everything else.
  • After you put the chicken pieces in the skillet make a slurry of the cornstarch and water.
  • Whisk into the sauce and simmer until begins to thicken.
  • JUST before serving you can strain out the larger chile pieces if your prefer.

 

  • In another sauce pan combine the broth, a few drops of green Tabasco sauce 1 teaspoon of the minced garlic and rice with a pinch of salt.
  • Bring to a quick boil. Immediately reduce to low and simmer 15-20 minutes, stirring occasionally until all the liquid is absorbed and rice is tender.

 

  • Add avocado oil to a HOT skillet over medium high heat.
  • Add onions and saute until soft and beginning to caramelize.
  • Add garlic, cooking a couple minutes more.
  • Add 1 tablespoon melted butter, stirring to combine.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Dredge chicken pieces with WONDRA.
  • Add chicken pieces on top of onions and sear for several minutes before flipping to sear the other side.
  • Plate chicken.
  • Stir onions into the rice and add a scoop of rice to each plate.
  • Top with sauce!
  • ENJOY!