Wash the rice three times and drain the rice thoroughly after the final rinse. The water should run clear.
Add the rice and water to a rice cooker and cook according to the cooker’s instructions.
Cut the green onions (green parts) and dice them into small pieces.
Slice the carrots into strips and dice into small pieces. Combine with frozen corn and peas in a bowl.
Crack the eggs into a bowl and season with salt.
Once the rice is cooked, leave it covered to steam for 2 minutes.
Meanwhile, add ⅓ cup water to the bowl of vegetables and microwave for 2 minutes. Drain and set aside.
After steaming the rice, fluff for 1 to 2 minutes and allow the steam to release.
Heat the wok on high and beat the eggs. Lower the temperature and add oil, spreading until well coated.
Add the eggs and stir cooking for about 20 to 30 seconds. Add the cooked rice to the eggs, breaking apart the clumps of eggs and rice. Approximately 2 minutes.
Add the mixed veggies, increase the heat to high, flip, and stir fry for another 2 minutes.
Turn the heat down to low. In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), salt (0.50 teaspoon), sugar (0.50 teaspoon), and chicken bouillon powder (1 teaspoon). Pour over the rice.
Increase the heat to high and stir fry everything for another 2 to 3 minutes. Add the oil (1 tablespoon) and diced green onions, and stir fry for another minute to mix everything. Taste and add more seasoning as needed.
1 (4.4-oz.) white chocolate bar, chopped (about 3/4 cup)
1 (8-oz.) pkg. cream cheese softened
Photo by Getty Images
Directions
Preheat oven to 350°F and lightly coat a 15×10-inch jellyroll pan with cooking spray. Line the bottom of the pan with parchment paper and lightly spray again with cooking spray.
Cake:
Combine wet ingredients; whisk together eggs, granulated sugar, pumpkin, and 1 ½ tsp of vanilla in a bowl. Whisk together the dry ingredients; flour, pumpkin pie spice, baking powder, and ½ tsp of salt until well combined. Gradually sift the dry mixture into the wet mixture, folding to combine. Make sure that no flour pockets remain.
Pour the batter in an even layer into the prepared pan.
Bake the cake on the center rack for about 12 minutes. The center of the cake should spring back when pressed lightly.
While the cake is baking, lay a linen towel down on a work surface (16”x12”). Sift ¼ cup of powdered sugar on the linen cloth.
Turn the cake immediately onto the sugar-coated towel. Remove and discard the parchment paper.
Starting on the short end, gently roll up the cake and towel together. Let cool on a wire rack for about 2 hours.
Filling:
For the filling, fill a medium saucepan with water (1 inch deep). Bring the saucepan to a boil over medium-high heat and reduce to a simmer over medium-low.
Put the white chocolate into a heatproof bowl and place the bowl on top of the saucepan, not touching the water. Cook over medium-low heat and stir until the chocolate is fully melted.
Remove the bowl from the heat and stir in the cream cheese in 1-ounce increments until fully combined.
Stir in 1 cup of powdered sugar, ½ tsp vanilla, and ¼ tsp salt. Chill, covered until the frosting is firm enough to spread. Approximately 1 hour.
Very carefully unroll the cake and spread the frosting. Leave an ½ inch border on all sides.
Reroll the cake without the towel. Dust with the remaining ¼ cup of powdered sugar.
Apple Crumble Coffee Cake Recipe by John Mitzewich from All Recipe.
Prep time: 25 minutes
Cooking time: 40 minutes
Serving size: 8 servings
Ingredients
Cake
2 teaspoons unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 cup plain yogurt
1 ½ teaspoons vanilla extract
2 Honeycrisp apples
Crumble Mixture
1 ½ cups finely chopped toasted walnuts
⅓ cup packed light brown sugar
⅓ cup white sugar
3 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
Photo by Getty Images
Directions
Preheat oven to 350°F and prepare a 9×12 baking dish with butter.
Make the crumble. Combine walnuts, brown sugar, white sugar, melted butter, cinnamon and salt. Mix until the walnuts and sugar are thoroughly coated with butter.
Mix the dry ingredients; flour, baking powder, baking soda, and salt.
Mix the wet ingredients; cream, sugar, and butter. Combine well.
Add in 1 egg and whisk until smooth.
Whisk in another egg and incorporate. Add yogurt and vanilla, and mix.
Add the dry flour mixture and whisk until incorporated. Don’t overmix.
Remove the core from the apples and cut them into ⅛ to ¼-inch slices. Dice into cubes.
Add to the cake batter and mix until combined.
Spread half of the batter into the bottom of the prepared baking dish. Pour half of the crumble mixture on top and then the rest of the batter.
Top with the rest of the crumble mixture, pressing the crumbs into the batter gently.
Bake in the center rack of the preheated oven until a toothpick comes out clean. This should take about 40 minutes.
Lemon-Herb Rice Pilaf Recipe by Molly Krueger from Delish.
Prep time: 10 minutes
Cooking time: 20 minutes
Serving size: 4 servings
Ingredients
2 cups basmati rice
2 cloves garlic, finely grated
Juice and zest of 1 (or more) lemon
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
1/2 cups orzo
3 cups low-sodium chicken broth
2 bay leaves
1 bunch fresh dill, finely chopped
1 bunch of fresh parsley, leaves, and tender stems finely chopped
1/3 cup crumbled feta (about 2 oz.)
1/4 cup toasted slivered almonds
Photo by Getty Images
Directions
Rinse the rice under cold water until the water runs clear and drain well.
Whisk together garlic, lemon juice, and 2 tbsp of oil in a bowl. Season with salt and pepper.
In a pot over medium heat, saute the onion in about 1 tbsp of oil. Stir occasionally and cook until translucent, about 3 minutes.
Add orzo to the pot and the remaining 2 tbsp of oil. Stir until the orzo is deeply browned and toasted, about 5 to 7 minutes.
Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 tbsp of salt. Cover and bring to a boil. Reduce heat to medium-low, simmer, and cook covered, stirring occasionally until the liquid is absorbed; about 15 to 20 minutes.
Remove the pot from the heat. Pour the lemon vinaigrette over the rice mixture, immediately cover, and let sit for 10 minutes.
Remove the bay leaves and fluff the rice with a fork. Mix in the dill and parsley. Add in more lemon juice, salt, and pepper if needed.
In a bowl, beat the eggs with a fork until well-mixed.
In a separate bowl, combine the panko bread crumbs, Parmesancheese, salt, and garlic powder.
Take a frozen cheese ravioli from the bag and dip it into the beaten eggs.
Next, dip the ravioli into the breadcrumb mixture, ensuring it is well-coated.
Once you have enough ravioli to fill the air fryer basket, add the ravioli to the air fryer.
Avoid crowding or stacking them and lightly spray the ravioli with oil using a spray bottle.
Cook at 400°F for 7 minutes. After 3-4 minutes, you can pull out the basket, flip the ravioli, and spray with more oil for extra crispiness (optional).
Serve with marinara or another dipping sauce, along with fresh herbs and additional Parmesan cheese.
September 12th is National Chocolate Milkshake Day, followed by International Chocolate Day and National Kids Take Over the Kitchen Day on September 13th. Celebrate with a quick and easy Chocolate Milkshake recipe!
1/3 cup milk, or more as needed, or use chocolate milk
1/3 cup chocolate sauce
Whipped cream, optional, for topping. You can also top with brownie bites, crumbled cookies, etc.
vanilla ice cream ball, top view
Directions
Combine ice cream, milk, and chocolate sauce in a blender and blend until combined. I like my shakes thick, but if you need to thin it, add a little more milk.
