Korean Beef

Korean Beef

Source: Six Sisters Stuff

Ingredients

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, diced
• Rice, cooked

Directions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Who doesn't like a stir fry??

Chicken Stir-Fry
source: allrecipes
Ingredients:

• 4 (4 oz) boneless skinless chicken breast halves
• 3 T cornstarch
• 2 T soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 3 T cooking oil, divided
• 2 c broccoli florets
• 1 c sliced celery (1/2 inch pieces)
• 1 c thinly sliced carrots
• 1 small onion, cut into wedges
• 1 c water
• 1 tsp chicken bouillon granules

**hint: buy the bags of frozen stir-fry veggies at the grocery store. Saves you 15 mins of chopping, easy.

Directions:

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. 
2. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
3. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. 
4. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. 
5. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

 

Dang these are yummy

Chicken Chimichangas
source: blogchef
Ingredients:

• 1 ½ cups chicken broth
• 1 cup uncooked long grain white rice
• ½ cup red enchilada sauce
• 1 ½ onion, diced and divided
• 6 12 in flour tortillas
• 4 cups shredded cooked chicken breast
• 1 pound Monterey jack cheese, shredded
• 1 can sliced black olives
• 4 cups refried beans
• ¼ cup vegetable oil

Avocado topping-

• 3 avocados, peeled and pitted
• ½ cup cilantro, finely chopped
• 2 tablespoons lemon juice
• 3 green onions, diced
• ¼ cup jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Directions:

1. In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
2. Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
3. Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
4. Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
5. To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

Thanksgiving Dinner

This year Russ and I were alone for Thanksgiving this year. So we went to Flagstaff and had some fun! But I was bummed I didn't get the Bird Thanksgiving dinner. It is seriously the BEST. So I thought it would be fun to do a big meal for Christmas this year. My family normally just does fondue on Christmas day, but we did Christmas with Russ' family and it was a very different day than I'm used to! But the delicious day was SO worth it! Here are some of the classic recipes we use that day! Try the rice dressing... ABSOLUTELY delicious!
Thanksgiving Turkey
Source: Lisa Hawks
Ingredients:

• 2 celery sticks
• 5-10 pound turkey
• 1/2 large onion, cut into chunks
• 1/2 lemon
• olive oil
• 2 garlic cloves, crushed
• thyme
• salt and pepper to taste

Directions:

1. Defrost turkey according to directions on turkey. Preheat oven to 325 degrees. Place celery sticks in roasting pan.
2. Wash turkey and pat dry with paper towels.
3. Sprinkle salt, pepper and thyme inside the turkey. Place the onion inside the turkey. Squeeze lemon into the turkey and throw the lemon half inside.
4. Near the neck opening of the turkey and on the breast, wriggle the skin loose. Rub olive oil under the skin and add garlic.
5. Rub the whole outside of the turkey with olive oil and salt and pepper. Tie the legs together with string. Put turkey breast side down on the celery sticks. Cover with lid or tin foil.
6. Cook the turkey for about 2 hours. The packaging will state the exact amount of time.

Thanksgiving Rice Dressing

Source: David Bird
Ingredients:

• 2 c rice
• 4 c water
• 1 onion, chopped
• 2 stalks celery
• 1 c pine nuts
• 4 T butter
• 1 tsp poultry seasoning
• 1 tsp sage
• salt and pepper to taste
• chicken broth

Directions:

1. Put rice and water in a pot, bring to a boil.
2. In a separate pot, saute the onion and celery in the butter. Cook until the onion is translucent.
3. Stir in the spiced and remove from heat.
4. Mix the veggies and rice together and add pine nuts.
5. When the turkey has 1 hour left to cook, spoon the rice dressing around the outside of it. Re-cover the turkey and put back in the oven. Stir the rice every twenty minutes for the rest of the cooking time. Add chicken broth to the rice if it seems dry. Season with salt and pepper if needed.

Classic Green Bean Casserole

Source: Campbell's Recipe Site

Ingredients:

• 1 can Cream of Mushroom Soup 
• 1/2 c shredded Cheddar cheese
• 1 teaspoon soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1 1/3 cups French's® French Fried Onions

Directions:

1. Stir the soup, cheese, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions and more cheddar cheese.
3. Bake for 5 minutes or until the onions are golden brown.

Pretzel Salad
Source: Barbara Bird
Ingredients:

• 2 c crushed pretzels
• 1/4 c melted butter
• 1 T sugar
• 1 8oz package cream cheese
• 1 c sugar
• 8oz cool whip
• 1 6oz package raspberry jello
• 2 c boiling water
• 20oz frozen raspberries

Directions:

1. Mix together pretzels, butter, and sugar. Bake in a 9x13 pan at 400 degrees for 6 minutes. Cool completely.
2. Cream together cream cheese, sugar, and cool whip. Spread over cooled crust.
3. Mix together boiling water, jello pckg, and raspberries, set aside and allow to cool a few minutes. Pour over the cream cheese mixture. Put in the fridge for several hours to set.

Remember when I taught you how to eat Indian Food?

So last time we made Indian food we made the same dish - Chicken Tikka Masala. However last time was a somewhat simplified version. The outcome is fairly similar but this one is just a bit tastier... And more fattening :)

Chicken Tikka Masala

Ingredients:

for chicken

• ½ tsp. cumin
• ½ tsp. cayenne
• ½ tsp. ground coriander
• 1 tsp. salt
• 1 cup yogurt (whole milk, not low-fat or nonfat)
• 1 T. + 2 tsp. Ginger & Garlic Paste (or 1 T. peeled and minced fresh ginger root +
• 2 cloves of garlic, minced)
• 2 T. oil

sauce

• 3 T. oil
• 1 cup chopped onion
• 1 T. Ginger & Garlic Paste (or 2 tsp. peeled and minced fresh ginger root)
• 1 T. tomato paste (if you open a small can, put the rest into a baggie and freeze)
• 1 T. Garam Masala
• 1 serrano or jalapeno chile, seeded and minced
• 1 28-oz. can crushed tomatoes
• 2 tsp. sugar
• ½ tsp. salt
• 2/3 cup heavy cream
• ½ cup chopped fresh cilantro (find it in the produce dept., next to the parsley)
• Cooked rice

Directions:

1. Place the chicken breasts on a plate. Mix the cumin, cayenne, coriander and salt together then sprinkle on both sides of the chicken. Cover with plastic wrap and refrigerate for 30 minutes.
2. Mix the yogurt, ginger & garlic paste, and 2 T. oil together in a bowl then set aside.
3. Heat the 3 T. of oil in a large pot over medium-low heat. Add the chopped onion and cook for 8 minutes, or until tender, stirring occasionally.
4. Stir in the ginger & garlic paste, tomato paste, Garam Masala and chile then cook for 3 more minutes, stirring occasionally.
5. Stir in the crushed tomatoes, sugar and salt. Cover the pot and simmer for 15 minutes over low heat. 
6. Cover a cookie sheet with aluminum foil (unless you don’t mind scrubbing it later). Spray a cooling rack with cooking spray (or brush a little cooking oil on it) and place on top of the cookie sheet.
7. Remove the chicken from the refrigerator and drain off any liquid that has accumulated. Dip the chicken in the yogurt, covering all sides, then place it on the cooling rack.
8. Move the top rack in your oven until it’s about 6-inches down from the top. Place the chicken on the shelf and broil it for about 10-15 minutes per side, or until the chicken is a golden-brown color on the outside and no longer pink on the inside. The length of time needed depends on your oven and the thickness of the chicken.
9. Remove the chicken from the oven and allow it to rest for 5 minutes. Slice the chicken into 1-inch chunks then stir it into the sauce. Cover and keep it over very low heat until you’re ready to serve it.
10. Stir in the heavy cream and cilantro then serve the sauce over the rice. (Don’t allow the sauce to boil after you add the cream or it will curdle.) Yum!!

There isn't actually porcupine in these!

Bruce's Porcupine Meatballs

Ingredients:

• 2 c minute rice
• 1 lb. Hamburger meat
• 2 cans tomato soup
• 1 egg
• 2 tsp.Worcestershire sauce
• dash hot sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. oregano
• salt and pepper to taste

Directions:

1. Mix ½ can tomato soup with hamburger, 1 c. minute rice and egg. Season to taste. 
2. Roll into balls. Place in frying pan. Lightly brown.
3. Mix remaining tomato soup with 3/4 can water, worcestershire sauce, and hot sauce. Add some more of the seasonings, to taste. 
4. Pour tomato soup mixture over top of meatballs. Fry together at medium-high heat until meatballs are cooked all the way through.
5. Cook 1 c minute rice according to package instructions. Serve meatballs over rice.

Easy and Delicious. Need I say More?

Sausage Bean Stew

Ingredients:

• 2 T. oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 1 can (14.5 oz.) diced tomatoes
• 1 can (14.5 oz.) stewed Italian-style tomatoes
• 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
• 1 can (14.5 oz.) kidney beans, rinsed
• 1 can (14.5 oz.) corn
• 1 small can chopped green chiles
• ½ tsp. salt
• 1/8 tsp. pepper
• ½ lb. Kielbasa sausage, cut into small chunks
• Hot cooked rice 
• Hot Sauce
• Grated cheese

Directions:

1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender. 
2. Add the rest (except rice and cheese) and heat through over low heat. 
3. Serve over the rice with cheese and hot sauce on top.
4. If it seems too dry, add chicken broth (or water with chicken bouillon).

I LOVE Imitation Restaurant Food

Cafe Rio

Cafe Rio Chicken

Ingredients:

• 3 chicken breasts
• 1 can green chile sauce
• 1 c chicken broth
• 1 T. cumin 
• 1/2 onion, sliced
• 3 cloves garlic, minced
• juice from 1/2 of a lime
• chopped cilantro to taste

Directions:

1. Place chicken in crock pot. Pour green chile over top and chicken broth.
2. Add cumin, garlic, lime juice, cilantro, and onion.
3. Cook on low for 4 hours. Remove onion slices, shred the chicken, and cook for another hour.

Cafe Rio Rice

 Ingredients:

• 4 c. chicken broth
• 2 c. rice
• 2 clove garlic
• 1/2 bunch of cilantro
• 1 can green chiles (can replace with 1/2 Anaheim pepper)
• 1/4 onion
• juice from 1/2 of lime

Directions:

1. Boil chicken broth. Add rice.
2. Blend garlic, cilantro, green chiles, onion. Add to rice. Cover and cook on med-low heat for 15 mins.

Cafe Rio Dressing

 Ingredients:

• 1 buttermilk ranch packet
• 1 c. buttermilk
• 1 c. mayonaise
• 2 tomatillos
• 1/2 bunch cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we substituted this with 1/2 of an Anaheim pepper)

Directions:

1. Blend in food processor or blender. Refrigerate until ready to use.

We got this recipe from Russ's mom... I don't know where she got it! :)

Need Something Hearty?

Brazilian Beans and Rice

Ingredients:

• 1 cup rice
• 1 Tbsp. olive oil
• 2 cups water
• 3 garlic clove, diced
• 1 onion, diced
• 1 Bay leaf
• salt to taste
• dash cayenne pepper (optional)
• 2-4 strips bacon, chopped
• 1/4 c sausage, crumbled/chopped
• 2 cans black beans (or 1 can black, 1 can kidney)

Directions:

1. Cook rice, 1 clove garlic, and 1/4 onion in oil until translucent. Add 2 cups of water and bring to boil. Reduce heat, cover, and cook 15 mins.
2. Put bacon, sausage, 2 cloves garlic, rest of onion, salt, cayenne pepper, and beans in frying pan. Cook on med-high heat until meat is cooked through. Add bay leaf.
3. Simmer 20-30 more minutes.

Onion Tomato Salad

Ingredients:

• 1-2 tomatoes, sliced
• 1/2-1 onion, sliced
• olive oil
• red wine vinegar
• salt

Directions:

1. Slice onion. Cover in salt for 10 minutes.
2. Rinse off onions. Combine tomato and onion slices. Mix with olive oil and red wine vinegar.
3. Serve with beans and rice.

I love that my husband can cook!

Sweet N' Crunchy Salmon and Rice

Ingredients:

• 2 Salmon Fillets
• 1/2 c finely chopped almonds
• 1T brown sugar
• 1 tsp fresh basil, chopped
• dash cayenne pepper
• 2 garlic cloves
• 1/2 c onion, chopped
• 1/2 c rice
• 1 c water
• 1/2 tomato, chopped
• 1 tsp. fresh thyme, chopped
• 1 chicken bouillon cube
• 2 T butter
• salt and pepper to taste

Directions:

1. Mix together chopped almonds, brown sugar, cayenne pepper, basil, and salt and pepper.
2. Place 3/4 of onion and garlic in pan and saute in butter. 
3. Bread salmon with almond mixture. Saute salmon in pan with onions and garlic until golden brown. Flip and put garlic and onions on top of salmon. (If using salmon with skin, cook top first, when flipping you want to place onions and garlic on top, not on skin)
4. Cover and cook on low for 5 mins or until done.
5. Saute remaining garlic and onion with left over breading in small sauce pan. Add rice, continue to saute until rice is translucent. 
6. Add chicken bouillon, thyme, salt and pepper, and water. Bring to a boil. 
7. Cover, reduce heat, simmer for 10 minutes. Add tomatoes, cook for an additional 5 minutes.

Umm, yes please.

Parmesan Crusted Chicken

Ingredients:

• 2 C brown rice, uncooked
• 1 can of chicken broth, divided
• 6 Ritz or Club Crackers {whole wheat are excellent}
• 2 T Parmesan cheese
• 4 chicken breasts
• 1 T olive oil
• 1/3 C cream cheese
• 1 T minced onion
• 1 T dried chives 

Directions:

1. Crush up the crackers and combine them with the Parmesan cheese on a plate. Then coat the chicken in the cracker mix
2. Combine the brown rice with 1 1/4 C chicken broth and 1/2 C water.  Cook according to directions.
3. Heat olive oil over medium heat in a large skillet.  Place the chicken into the skillet and cook the chicken for approximately 7-9 minutes on each side. Check the chicken after about 5 minutes because you don't want the crackers to burn.  Turn down the heat if too much browning occurs.  Try not to flip too early or the cheese won't be melted enough.
4. While the chicken is cooking, combine the cream cheese with the chives and onions in pot over medium heat. Mix in the remaining 1/2 C chicken broth into cream cheese mixture and stir as you slowly melt the cream cheese.  This takes about 10 minutes. 
5.  Simmer the sauce for 2-3 minutes, stirring constantly. 
6. Serve the chicken atop the rice. Then, drizzle the chive and onion sauce over the top.

We found this recipe on a new blog! And from what I've seen so far, I LIKE it! :)

Chinese Date!!

Okay, so these recipes are all really big. Russ and I had a ton of leftovers. So please think ahead before trying any of these, you will want to shrink them by quite a bit. I could do it for you but in all honesty, I have no desire to :). REALLY good though.

Crag Rangoon

Ingredients:

• 12 ounces of cream cheese (at room temperature)
• 50 wan ton wrappers
• 1 cup imitation crab meat (or canned)
• 2 green onions (minced)
• ¼ teaspoon garlic powder
• ½ teaspoon soy sauce
• 1 egg (beaten)
• oil (for frying)

Directions:

1. In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
2. In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
3. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
4. Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

Sesame Chicken

Ingredients:

• 2 large boneless skinless chicken breasts
• 2 tablespoons raw sesame seeds
• 2 green onions (sliced)

Marinade-

• 1 teaspoon chicken base
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• ground white pepper (to taste)
• ¼ teaspoon sugar
• 1 tablespoon white grape juice

Batter-

• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 egg (beaten)
• ½ cup water (or as much as needed to make batter smooth)
• 3 tablespoons cornstarch
• salt (to taste)
• 1 tablespoon vegetable oil

Sauce-

• 3 tablespoons honey
• 2 tablespoons sugar
• Salt (to taste)
• 2 tablespoons ketchup
• 1 tablespoon white distilled vinegar
• a sprinkle of ground black pepper

 Directions:

1. Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
2. Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3. Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
4. In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
5. In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Fried Rice

Ingredients:

• 5 cups cooked leftover white rice (that’s at least 1 day old)
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 2 eggs (beaten)
• 1 cup frozen peas and carrots (thawed)
• ½ tablespoon tumeric
• Soy sauce (to serve)
• 2 tablespoons oil (for frying)

Directions:

1. Add a little bit of oil or cooking spray to a heated frying pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
2. Heat a frying pan and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
3. Serve with soy sauce.

Honey Walnut Shrimp

Ingredients:

• 1lb large shrimp (peeled and deveined, with tails removed)
• 1 cup water
• 2/3 cup white sugar
• ½ cup walnuts
• 4 egg whites
• 2/3 cup cornstarch
• ¼ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup oil (for frying) 

Directions:

1. In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
2. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
3. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

To find these and many more DELICIOUS recipes just go here.

Let's Have a Fiesta!

Russ' Mexican Rice

Ingredients:

• ½ small onion, chopped
• 1 garlic clove, diced
• 1 sweet pepper, diced
• 1 T. olive oil
• 1 c. rice
• 1 1/3 c. water
• 1 c. salsa
• 1 tsp. seasoned salt
• ½ tsp. cumin
• Hot sauce

Directions:

1. Saute onion, garlic, and pepper in olive oil until onion starts going translucent.
2. Add rice and seasoning (salt, cumin) and continue to cook until rice goes opaque.
3. Add water, salsa, and hot sauce. Bring to a boil.
4. Put lid of and simmer for 20 minutes.

Not Your Classic Chicken and Rice

Golden Glazed Chicken

Ingredients:

• 6 boneless chicken breasts
• 1 tsp. turmeric
• 1 Tbsp. wholegrain mustard (we used Dijon)
• 1 1/4 c. orange juice
• 2 Tbsp. clear honey
• 2 Tbsp. sunflower oil (canola oil is a fine substitute)
• 1 1/2 c. long grain rice
• 1 orange
• 3 Tbsp. chopped mint
• salt and pepper
• mint sprigs, to garnish

Directions:

1. With a sharp knife, mark the surface of the chicken breasts in a diamond pattern. Mix together turmeric, mustard, orange juice, and honey and pour over the chicken. Chill until required.
2. Lift the chicken from the marinade and pat dry on paper towels.
3. Heat the oil in a wide pan, add the chicken and saute until golden, turning once. Drain off any excess oil. Pour over the marinade, cover and simmer for 10-15 minutes until the chicken is tender.
4. Boil the rice in lightly salted water until tender and drain well. Finely grate the rind from the orange and stir into the rice with the mint.
5. Using a sharp knife, remove the peel and white pit from the orange and cut the flesh into segments.
6. Serve the chicken with the orange and mint rice, garnished with orange segments and mint sprigs.

Snow peas are a GREAT accompaniment for this meal.

Original recipe found in COOKSHELF Chicken by Tom Bridge

There's Something Fishy About This...

Russ' Yummy Tilapia and Rice

Ingredients:

• 1 Tbsp butter
• 1 green onion, chopped
• 1-2 Tbsp. slivered almonds
• 2 Tilapia fillets
• 1/2 tsp dried dill weed
• 1 Tbsp lemon juice
• seasoned salt and pepper
• Parmesan cheese

Rice:

• 1 c water
• 2 chicken bouillon cubes
• 1/2 c rice
• 1 green onion, chopped
• salt to taste

Directions:

1. Melt the butter. Saute onion and almonds. 
2. Pat Tilapia dry. Place on top of sauted onion and almonds. Sprinkle dill on top of fillets and pour lemon juice into the bottom of the pan.
3. Sprinkle seasoned salt, pepper, and Parmesan cheese to taste.
4. Cook until done about halfway through, flip fillets. Spoon everything on the bottom of the pan on top of the fillets and allow to cook through.

To cook rice:

1. Bring water to boiling. Add bouillon, cook until dissolved. Add rice and green onion. Cover and simmer 15 mins.