Pumpkin Spice Everything – This Week at Trader Joes

It’s coming up pumpkins spice everything this week at Trader Joes.

First of all, I am a big Trader Joe’s fan. Second, I am an even bigger fan of fall (pumpkins, leaves changing, cooler weather, hayrides, pumpkin breads, pumpkin lattes, you name it. If it is made with pumpkin, then count me in!).

So, yes, I am loving the flavors of fall. The cooler temperatures haven’t quite hit in yet, but the food sure has & Trader Joes apparently has it all.

(*This is not a sponsored post – btw.)

So I am loving all things Trader Joes & they especially have my number when I walk through the door and am bombarded with pumpkin jam, and pumpkin quick bread mixes, waffle mixes, pumpkin pasta, pumpkin sauce, pumpkin pop-tarts, pumpkin everything! They put it all right out front and in your face, and there is no shame in their game & you know what? I like that! “Do you vibe, attract your tribe” or “Live your vibe, attract your tribe.” I don’t know what the exact phrase is. I just know that Trader Joe’s has their dial set on pumpkin (Pumpkin Kringle’s even – Okay wait, did you buy one or two? I bought one but am thinking that I should have been added to the Kringle freezer-stocking club by buying a handful more than what was needed but……eh, I don’t know).

So what is your favorite pumpkin-spice thing? First of all:

Are you a pumpkin fan?

Do you like Trader Joe’s?

Do you hibernate until all things pumpkin have passed?

If not, then please do tell me what you’re loving right now, that is made with pumpkin.

Sending fall vibes……

}):({ Things She Makes

Gone Peach Picking: Peach Enchildas

It is my birthday this week & the one thing that I really, really wanted to do was..well it was two parts: (1) go peach picking and (2) make homemade peach enchiladas.

If you’ve never even heard of peach enchiladas, there’s a place down in South Carolina off of Highway 252 called, Mac Pride’s or MacLeod’s Peaches.

They are known for their peaches and peach enchiladas and a host of other things, but I had to have my own homemade peaches and peach enchiladas for my birthday & and I did! *happy dance*

I had never made my own peach enchiladas, but on top of that, a friend had given me this recipe years and years ago (actually 10 years ago, in 2009 to be exact). And I never made them.

He knew that I liked to cook and bake and so he said, “You’ve got to try and make these.” What intrigued me about this recipe was the fact that it was made with soda. I knew then that you had to add either 7up or Mountain Dew to this recipe to make it complete and I liked that. I kind of liked the idea of having to add soda to it. I don’t know why.

Anyways, it’s been years. We actually went to Mac’s Pride last year and had to get their peach enchiladas. So this year, I was making my own!

Here is the recipe that I used to make my enchiladas:

Peach Enchiladas

2 (8 oz cans) of crescent rolls

1 cup of butter

1 1/2 cups of sugar

1 tsp cinnamon

4 blanched peaches, cooled and quartered

12 oz. of Mountain Dew Soda

Directions:

Melt butter and then add cinnamon and sugar until blended and set aside.

Unroll crescent dough and place 1-2 peach quarters on each crescent.

Roll dough around the peach, the same way you roll the dough for the crescent shape.

Place in a 9 x 13 pan.

Pour the melted butter mixture over the rolls, then pour over with the Mountain Dew.

Bake at 350 for 45 minutes, uncovered.

Bonus: Serve with homemade French vanilla ice cream or your favorite, good quality vanilla ice cream from the store.

Bon Appetit!

I absolutely LOVED making this recipe! And my kids loved going and picking their own peaches and making it too!

I Love Lemons: Leveled-Up Lemon-Crusted Chicken

Can I tell you how much my family loves this recipe?

Can I tell you how much when I dredge something, somethings in a certain order with the right flour-egg wash- and leveled up bread crumbs combo mix, I have them singing my praises?

Are you really trying to be here for something delicious?

Okay then, Betty, I’m going to need you to grab your apron, clear your kitchen counter, put your game face on and when anyone of your family walks past the kitchen & asks what’s for dinner, I just want you to quip back with up, “Level Up.” And when they say, “Whaaaat?” Just wink. That is all. Just a quick but sure wink back, because, “You got ‘dis”.

Now let’s get cooking.

Okay, first things first: Let’s pretend that you’ve never had a lesson in dredge or let’s say that you think the only way to fry chicken is to drop it in some plain flour and seasonings and then to drop it in frying oil. Let’s just say that’s where you’re coming from. Okay? Scrap that!

Because we’re in beast mode, you are going to need a dish or bowl for your flour and flavor mix, your egg wash, and then your bread crumb and more flavor mix. We’re talking levels…..levels of flavor!

Leveled-Up Lemon Crusted Chicken

Flour & flavor layer

2 cups of all-purpose flour

2 tsp of salt

1 tsp of pepper

2 tbsp of onion powder

1 tsp of chili powder

1 1/2 tsp of ground bay leaves

Egg wash layer

3 beaten eggs

Bread crumbs and more flavor layer

(If you have Panko bread crumbs on hand, use them. If not:)

1 1/2 cups of seasoned bread crumbs

1 tsp of chili powder

1 1/2 tbsp of lemon zest

(The lemon zest is your wild card here. If you’re making a recipe that lemon doesn’t go with, then omit that part).

2 boneless chicken breasts

Directions:

In a large dish or bowl, combine only the ingredients for your flour mix layer, and set aside.

In your next section of the station, beat three whole eggs and set aside. Specifically right next to flour mix, as seen above.

Next, combine only the ingredients for your bread crumbs and flavor and set them aside, keeping them in their separate bowl.

*Note: None of these separate ingredient bowls should be combine before we layer them on to our chicken breasts. The goal is to layer in the flavors. That is key!

What I like to do with my chicken breasts, since they are particularly thick, is to divide them. You can either pound them with a meat mallet and then make little slices, or divide them thickness-wise. The method there is up to you.

Once you have done that, you are going to heat half of cup of extra virgin olive oil into a large frying pan, and then add one cup of canola oil to it.

I usually let most of the olive oil cook off before adding the canola oil because I feel like the olive oil adds more flavor.

Once your pan is warm and ready to go, begin to dredge your meat and add it to the pan, one at a time.

Chicken is one of those meats that you want to make sure is completely done with no-pink in the middle before consuming. So don’t rush through this part of the process.

Drain your chicken cutlets on a plate lined with a couple of paper towels, and make sure that all of the excess oil has soaked onto the plate, and not into your food. 😉 Bonus points: I drizzle mine with a little bit of honey right after they’re done draining. Cover them if you’re not serving right away and….

Bon Appetit!

I promise you, that this is a recipe that your whole family will love!

I Love Lemons: Lemon Coconut Sorbet

I LOVE LEMONS. You could say that ten times over and I would never get tired of it. The other night, one of my little ones was watching a series of So Yummy videos and she came across this one particular video and said, “Mama, you have got to see this one.” As I looked on, I immediately thought, “A touch of lemon would be so great in this!” And with that, that idea for this recipe was born, but just a little bit different.

No-churn, churned, and hand-made ice creams are becoming popular. Homemade ice cream is my jam all day long! Like, give me the homemade hand-churned ice cream, day or not, and I am there for it!

The ingredients for this recipe were so simple, and yet so delicious. Plus doubling-up on the pure vanilla extract can help any recipe, any day….as long as it is a dessert recipe. So here goes:

Lemon Coconut Sorbet

Makes 5 1/2 cup servings

1 can of coconut milk

1/8 cup of lemon juice

1/2 cup of granulated sugar

3 teaspoons of pure vanilla extract

Equipment:

Cuisinart Ice Cream Maker

Directions:

In a large mixing bowl with a whisk, stir to combine all four ingredients until completely smooth. *Note: The insert basket to your ice cream maker should be fully frozen 48 hours in advance of you making this treat.

With your ice cream maker set up, pour your ice cream mix into the maker.

Set to churn for 25-30 minutes or until completely thickened.

You can choose to enjoy your sorbet straight away or put it in an airtight container until you are ready for it.

Bon Appetit

I Love Lemons: Lemon Feta Salad

Let’s talk about lemons.

What do I love about lemons and food? The flavors are bold, bright and add just that right touch. When I was coming up with recipes to add to this series, my mind literally went off into so many directions, as I had so many realizations how far these lemon inspired flavors could go. This recipe however was unexpected. Why? Because I hate to the of un-cooked lemon slices in food. In my beverages is one thing, but it my food, it’s a totally different story, but this recipe just works!

Let me rewind it back a little to a time where I absolutely despised the thought of making a salad. To me, salads weren’t creative enough. They were too, “one note”. I couldn’t be more wrong about salads. Salads can be as creative as the creator is. Salads can be very unique. They can build upon a combination of a variety of lettuces, aromatics, they can be served hot, partially hot, or cold. They can be all raw, or partially cooked. They can contain any variety of lettuces, or no lettuces at all.

Salads truly are da bomb dot com and then some. Oh, at don’t talk about the dressing. Even the most base of salads can turn awesome with the right, “that’s really good, what is that” dressing to go with. Salads have truly become my thing because, I’ve learned how to work them. #key

So anyways, back to this creation. I needed something light to go on the side of our meal one night. And I know that I always usually have some sort of salad cheese on hand, (like a feta or gorgonzola). I usually also almost always have a dried fruit of some sort (ie. dried cranberries, candied ginger, etc.) So I thought to myself, how can we make this salad completely complex, and yet totally basic at the same time? Well, the lemon slices were totally my wild card. Boo-yeah!

Lemon Feta Salad

Author: Things She Makes

4 cups of fresh arugula

1/2 cup of crumbled feta cheese

1 large lemon sliced and quartered (the bigger the lemon, the better)

1/2 cup of sweet and spicy candied pecans (Trader Joe’s)

1/4 cup of candied ginger, sliced

1/2 medium sized sweet onion, sliced

Directions:

Add pre-rinsed and dried arugula to a large serving bowl.

Add in sliced onion, candied ginger, feta, and spicy pecans, in that order.

Arrange lemon slices on top.

Your salad is complete.

*Note: That the lemons in this recipe are not just for decoration, but before each person starts to eat their salad, they should squeeze the juice from the lemons over their serving.

The juice from the lemon and the way that the individual layers from this salad are arranged will make it’s own “dressing”. It is so delicious! If you try this, I want to hear from you! I would like to know if you loved it as much as I do! 🙂

Bon Appetit!

I Love Lemons: Creamy Lemon Pie

I love lemons. I absolutely, 150% love lemons. Anyone that knows me, know that I love lemon cookies, I love lemon cakes, I love lemon colors, lemon scents, lemon décor. Add a lemon & I want a lemon. Lemons, lemons, lemons!

It’s hard to tell when my love affair for lemons first began.

For starters, when my husband and I were first engaged, I immediately when to my favorite bridal location’s website, and picked out a dress, that I just knew that I would love, & it featured none other than that bright, cheerful, awesome color….yellow.

So, what did we do? We coordinated everything in our wedding from the flowers, to the bride’s maid’s dresses, to the little row seating accents, to even the desserts (yes, the even the desserts table) to have touches of yellow.

What was on that dessert table, you ask? Everything lemon. One hundred and fifty-five percent, lemon everything: Lemon biscotti, lemon bars, lemon pound cakes, you name it. That one table in and of itself was themed with nothing but lemons!

You can imagine my delight when I see that all-things lemon are very much on the rise & trending. I love to stop and smell the lemons when I see them at the stores these days. Even the fake lemons, even though I know that the lemons are fake, I still want to stop and see them. Lol!

This continue love of lemons has me realizing that I need to devote a post to my citrus infatuation. And not just one post, but a series. Welcome to I Love Lemons & All Things Lemons. Creamy, crunchy, zesty, soft, scented, décor, printed, patterned – lemons.

A friend of mine had made a lemon soufflé many moons ago, that took me back to the days of my childhood with one bite. And though that moment itself was over ten years ago, I never forgot it. That is a long story, for another post, that I promise I will share.

Now onto this delicious pie of mine. I have a no-bake pie recipe that I have held on to and mastered for years. It’s a go-to recipe that’s easy to impress and quick to whip up. Everyone needs a recipe like that in my opinion. Everyone needs a handful of recipes that they can rock. My base pie recipe can be rocked by the novice & the expert in the baking world. This recipe though, got it’s glorification when I stumbled upon a trifle recipe that literally ruled my world from the first day that I made it, to the day that I made nine other revised versions of it. Also, another day for another post.

This pie is a cross between my, Rock-This B No-bake Cheesecake Pie (“b” is for “baby”) & my delicious lemon trifle cream filling which was the bases of my ten trifle recipes, which I will one day share with you!

My original no-bake pie recipe, is simple. All you need is:

No-Bake Plain Cheesecake

Makes 8 servings

1 graham cracker crust

1 can of sweetened condensed milk

8 oz of cream cheese (softened)

1/2 cup of lemon juice

1 can of cherry pie filling (optional)

In order to rock this pie all you need to do is:

Allow the cream cheese to come to room temperature. In a large mixing bowl, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky and smooth.

Add the lemon juice to the cream mixture and beat on low until smooth.

Pour the filling into the graham cracker crust. Cover and refrigerate over for 8 hours or overnight. Cover with cherry or choice of pie filling as a topping and serve.

When you throw that thing down or a table, or add to the buffet that everyone is grabbing food from, just from the mere visualization of the cherries, people will want it. And if they don’t want it for the cherries, they’re sure ‘nough going to be back for seconds once they taste it, because the cherries are delicious & the cheesecake pie filling is smooth. It’s just a really, really good go-to. And since I’m the girl that likes to make all things herself (rather than using the no-bake cheesecake kit in the box to achieve this), this recipe has been my go-to for years. Easy to prepare. Easy to please. Easy to impress. All me.

For my creamy lemon pie, we step it up a notch. And we decorate that thing like we’re Joanna Gaines working in the Magnolia kitchen, except…..we’re not her and that is okay, but this pie is sure ‘gon sing!

Creamy Lemon {No-bake} Pie

Serves 8 – Author Things She Makes

June 13, 2019

(If we were really going to be boss-babes, then we’d be making our own crust, but we’re going to be part-boss & still rock it. Okay?)

1 deep dish pie crust

8oz of cream cheese, softened

4/5 of a can of sweetened condensed milk (pre-refrigerated 5-6 to additionally thicken it)

1/2 cup of lemon juice

1 1/2 cups of whipped cream

Garnish

1 cup of cool whip, thawed

3 beautiful lemon slices

3 medium-sized mint leaves (so don’t pick the largest leaves in the bunch, and don’t pick the tiniest ones either- 😉

Directions:

Pre-heat your oven for 350 degrees. Pre-bake your empty pie shell at that temperature for 15 minutes. Remove from oven and set aside the pie shell to cool for 30 minutes or until cool to the touch.

Make the filling:

In a large mixing bowl and on low-speed, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky smooth. Add in the lemon juice and beat again until very smooth. With a spatula fold in the whipped cream.

The reason why you only want to blend the softened cream cheese & the sweetened condensed milk and not the softened cream cheese, sweetened condensed milk and the lemon juice together at once, is because your allowing your cream cheese and your condensed milk to be perfectly smooth first. Should you choose to add in the lemon juice and do it all at once, you might end up with clumps of cream cheese, rather than a nice smooth mixture. And every cheesecake or cream pie, baked or not, deserves to be silky smooth.

Pour the filling into the pie crust, once the crust has cooled. Cover the pie and set in the refrigerator for 8 hours until firm.

When you are ready to serve the pie, remove from the fridge, garnish only the center 5 inches only with the thawed whipped topping. Arrange the three lemon slices in the middle, with the mint leaves as accents and you’re done.

Bon Appetit!

How What I Believed Changed {The Length of} My Labor & Childbirth

Every since about the week before Mother’s Day, there’s been this meme going around or a challenge, if you will, to the tune of, “In honor of Mother’s Day, tell us all about your labor with your child(ren)”.  As I am reading the posts of my friends, and posts of their friends that they’re commenting on & thinking about my own labor, I’ve come to realize something, two very BIG somethings, in the world of childbirth:

(1) I don’t know what it is to be in more of five hours of labor

and

(2) I don’t know what it is to push more than 15 minutes…..at all.  Like, not at all.

As I am reading the stories of others, they’re similar to everything that I’ve seen before: 10 + hours in labor and maybe an hour or two of pushing.  That’s standard.

What is also standard, especially for the first time mom is a 24-26 hour labor.  These are all very standard things.  I’ve never had that before.  Even with being induced with my first one, I went in on a Tuesday to be induced for labor and I had absolutely NO labor until I delivered our child early in the wee hours of the morning on Thursday, but I had absolutely no labor until 9:45pm on Wednesday evening. My active, “Honey, you better go get the nurse…” labor started right around 9:45pm (Wednesday) and the baby was born 3 hours and 8 minutes later at 12:53am.

My subsequent labors were the same.  Baby #2’s labor started early in the morning at 3:55am and I was delivered of child, a few hours later at 6:38am (the same morning).  Baby #3 had no active labor and no, inactive labor until 11:35pm and he arrived that same night at 1:22am in the morning.  My #3 was a little bit different, in that I went to the hospital earlier that morning because “I didn’t feel right”.  I asked my husband to meet me there and sure enough I was 8 centimeters dilated but with no labor, so they couldn’t send me home, but….I wasn’t in labor.  There was lots of walking the halls and hoping that I would be in labor but I was not.  Thankfully, I didn’t have to be induced and the labor did start on it’s own.  Long story short, what was so different about my labors & the labors and stories of so many other women that I hear from with hours & days in to deliver a baby?!  I think that it was my beliefs.

I 100% attribute my short labors, and subsequently short labors to my belief that you don’t have to take forever.  It does not have to be an all day thing and just because every other woman that you know has had a 24-26 hour (or more) labor doesn’t mean that you have to.

I took to reading books during my first pregnancy on painless childbirth.  I immediately began seeking that out because I wanted to know whether or not it was possible.  And I don’t mean with an epidural.  Not that there’s anything wrong with a woman that gets one, I just knew that that was not my lot in life, and it was not something that I wanted to do.  I believed that there might be a small chance possible that we could have a baby, and that it would not hurt.  Impossible?  Well, it didn’t happen with my first, it happened with my second.  More on that, later.

Anyhow, I sought about books about natural birth stories, and natural stories of labor from around the world and there was one common denominator – amongst women in other countries, birth was not feared.  If it’s something that is natural, that God created our bodies to do then why should it be?

Secondly, we set our intentions.  A couple of months before our baby was born, in the birthing class that we were taking, we were asked to go around the room, after a moment with our eyes closed and state our intentions of how long our birth would be.  Confidently, I said, “2-6 hours”.  Now, I was told, that aware from 4-14 hours was reasonable for a first-time mom, but I said, 2-6 hours and that’s what I got (3 + hours with 5 whole minutes of pushing)!

From that point forward, from having read and experienced that a monsturous labor didn’t have to be my norm, just because it was everyone else’s, I changed what I expected from labor and childbirth, I shut out people that had stories that supported otherwise & I have had nothing shy of short labors, and subsequently short ones, since my first one.  That is how my beliefs changed the length of my labors & childbirth!

xoxo

 Chemeeka 

Green Peach Banana Smoothie – {Thank you, Trader Joes!}


Ah….the start back of getting into the swing of things and acknowledging that we are officially, “back-to-school”, and “not-on-break”, it’s time to wake up and no longer sleeping in. I wasn’t ready for it. And I know….I’m acting like we went from summer to actually being, “back-to-school”, but…I…I…was there for it. I was there for the lazy mornings, low activity, no-schedules, let’s-just-have-fun, of it all. Coming back from spring break has honestly got me feeling like we’ve been hit with the clocks springing forward on us…again. But I am grateful…..

I’m grateful that we had our time away & grateful that we were officially, “off-of-the-clock” and for the fact that we played until we could not play anymore.

If the fact that I am not a morning person had anything to do with the fact that, well, wrapping my mind around a full-cooked breakfast at minutes to 6am just wasn’t happening, I was fit-to-be-tied, for sure.

I have been successful at making my kids at least half of their breakfasts. I am a big proponent of “scrambled eggs, plus…” It’s the way that I start their day, but unfortunately, I’ve only been waking up in time to catch the part that comes after the plus, lol! Bagels, French toast sticks, toast, English muffins…you get my point.

Once I have my little ones out of the door and ready to go, it usually takes me a good two hours to realize, “Um, I think that you need to eat.” After the laundry is going, the beds are made (hopefully) and the dishes are done, I finally start to come around on my own.

When I saw this nectar at Trader Joes, I was on it!

“Um, peach nectar? Yes, please!” And, “What can we have that with?” “Um, anything!”

I came up with this quick and delicious recipe to throw this nectar into that I loved, and something that held me over until lunch time, thank you very much!

Easy, simple, healthy….Count me in! Put my name down, and save me a seat, ’cause I’ll be there!

Green Peach Banana Smoothie

1 cup of Trader Joes Dixie Peach Nectar

1 small banana

1 cup of fresh spinach leaves

3-4 cups of ice

Directions:

Add the peach nectar, the banana and the spinach to your blender cup and add the ice last. (I always do this so that the ice does not end up at the top of the blender cup the furthest away from the blade-;-).

Pulse on medium to high until all of the items are smooth. Serve & enjoy immediately!

Just like that, I had a healthy breakfast that was going to get me through the morning. It wasn’t going to suffice as breakfast for my kids, but it will certainly work for me, until I get back into the swing of things.

Happy Blending!

Thai Peanut Grilled Chicken Salad

I used to despise making salads. I mean, I absolutely abhorred the thought of making a salad to accompany a meal.

Growing up, your salad was the part of the meal, that you “had to eat before you started the rest of your meal”. It was bland, it was simple, and nothing to ‘write home about’. There are meals for me that bring back such fond memories, meats and side dishes, too. But not salads. Salads lacked such creativity in my opinion. I could always play with flavor when I am in the kitchen, but salads to me were a one-note, until now.

I recently challenged myself to look up all of the delicious salad creations that I could find (and re-create), much like the ones that you’d find on the menu at your favorite restaurant. I know that I’ve had some salads with layers of flavor, a myriad of colors & textures, and a toss up of different meats, fun fruits, and happy legumes.

When I found this recipe for a delicious salad, all of the layers of textures and flavor caught my eye. I like complexity & creativity. I like taking a bite and being able to guess or at least try to find out, “What is that?!” Now, that’s my type of salad. That’s my kind of recipe. And that is the type of salad recipe that I am sharing with you today. I am a bonified sweets girl. Hands down. You don’t need to know me for long before you can figure that out. But this salad? This salad, had me pushing my dessert plate aside and grabbing the salad tongs for seconds.

Thai Peanut Grilled Chicken Salad

Salad Ingredients

2 cups of mixed lettuce greens

1 cup of tri-color coleslaw mix (or 3/4 cup of coleslaw mix and 1/2 of a small red onion, sliced)

1/4 cup of candied ginger sliced

1/2 cup + 3 tbsp of green scallions, chopped (3 tbsp reserved for garnish)

1/4 cup chopped peanuts or pecans

2 large marinated and grilled chicken breasts

Marinade Ingredients:

1/4 cup chopped garlic cloves

2 tbsp dried cilantro

1 tbsp lime juice

1 tbsp olive oil

1 tsp chili powder

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

(To make marinade, add all items to a food processor with the blade attachment and pulse for 2-3 minutes, until coarsely blended).

Directions:

Marinate two large chicken breasts inside of a ziplock bag and refrigerate for at least 2 hours.

Before removing from bag, pound with the flat side of a meat mallet until 1/2 inch in thickness.

Add 2 tablespoons of olive oil to a hot cast iron skillet, and sear chicken breasts for 10 mins on each side, or until completely done and juices run clear.

Remove chicken from pan and allow it to cool.

Prepare your salad:

To a large serving bowl add mixed greens.  Next, add by layering, your sliced red onion (if using it), candied ginger, coleslaw mix, 1/2 cup of chopped green scallions, & cooled chicken breast.

Pour over thai peanut dressing once ready to serve and garnish with remaining chopped scallions & chopped nuts.  Enjoy!

 

Da bomb dot come Brown Rice

Brown rice, white rice, fried rice. Any kind of rice has never been my thing. Even though I have been baking and cooking most of my living years, I’ve never been one to be able to say that I “make some really good rice”, until now…

I have finally found a recipe that renders the perfect, buttery, flaky (if you want that), let-me-taste-every-single-grain of rice type of flavor, and after tweaking, and tweaking, and tweaking…I’ve finally got it. Here is the recipe for the most perfect rice. And once you make this for someone, they will be coming back for more. Not only that, but it is also the type of rice that’s good to eat by itself. Yes, it’s that good.

 

Da Bomb Dot Com Brown Rice

Ingredients:

1 cup of Trader Joe’s Brown Jasmine rice
1 & 3/4 cup water (not 2 cups)
A dash of sea salt
A dash of ground pepper
3 dashes of onion powder
1 1/2 tsp of chicken bouillon base

Equipment: 12-cup rice cooker

Directions:
Stir all of the ingredients together (do not pre-wash your rice), in a rice cooker and then cook until complete or until all the water is out, if cooking on the stove-top.

Simple. Easy. & Delicious.

That’s how I like my recipes. 👌