Shanghai-style rice cakes

The first time I had Shanghai-style rice cakes I was instantly hooked and I knew I had to recreate this at home.   This is a great alternative to dukbokki (Korean spicy rice cakes) if you are not in the mood for something spicy.  Rice cakes can be very filling so for me this was more like a snack or appetizer.  First time I made this using shiitake mushrooms and my husband didn't like it.  This recipe just called for napa cabbage.  You can add any vegetables you desire.  I've seen bean sprouts, chives, and yu choi in some recipes I've searched.  This one is Henry approved so it's a keeper!

Shanghai-style rice cakes
From Use Real Butter

Ingredients:

1 lb. oval rice cakes, thawed
1 medium napa cabbage, washed
5 green onions, julienned (I chopped mine)
3 T ginger, finely julienned
vegetable oil
salt to taste
1/2 lb. pork loin, cut into strips
3 T soy sauce
1 T sesame oil
1-2 T cornstarch
1/2 cup chicken broth

Method:

Soak the rice cakes in cold water for 30 minutes.  Cut the cabbage into 1-inch segments.  In a medium bowl, mix the pork, soy sauce, sesame oil, and cornstarch together until the pork in evenly coated.  In a large pan, heat oil, half of the ginger and green onions over high heat.  When the onions and ginger begin to sizzle, add the cabbage and saute.  Sprinkle a little salt to taste.  When the cabbage is almost cooked, remove it to a bowl.  Heat on high the remaining oil in the same pan and add the remaining ginger and green onions for a few seconds, add the pork and saute until the meat is nearly cooked through.  Pour the cabbage back into the pan and stir the pork and cabbage together.  Drain the rice cakes and add them to the pan along with  1/2 cup chicken broth.  Add more broth as needed or desired. Stir the contents of the pan around to prevent sticking.  When the rice cakes are soft and chewy, remove from heat immediately.  Serve hot.

Lemon Chicken

I love chicken, more than beef, pork, or any type of meat.  My favorite parts are the wings and the dark meat.  Chicken thighs were on sale at the grocery store so I bought some to make this chicken recipe I saw on Simply Recipes.  It's a very delicious recipe using a few simple ingredients.  I used dried herbs for this recipe because I did not have any fresh ones lying around.  At times like this I wish I had my own herb garden.

Lemon Chicken

serves 4-6

Ingredients:

3-4 lbs. chicken thighs, skin-on, bone-in

2 T lemon zest

1/3 cup lemon juice

2 cloves garlic, crushed

2 T fresh chopped thyme (or 2 tsp dried)

1 T fresh chopped rosemary (or 1 tsp dried)

1 tsp salt

1 tsp black pepper

2-3 T melted butter (I used PAM)

lemon slices for garnish

Directions:

1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl, whisk to combine.  With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch to help marinade penetrate.  Place the chicken pieces and the marinade in a gallon-sized freezer bag.  Rotate the bag so that all chicken pieces are coated with the marinade.  Seal the bag and place in a bowl in the refrigerator (in case of leakage).  Let marinate for 2 hours.
2. Preheat oven to 425 degrees.  Remove the chicken from marinade and place in a single layer in a baking dish, skin side up.  Reserve the marinade.  Spray PAM or brush a little melted butter on top of chicken pieces.
3. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear.  Half-way through the baking, at about 25 minutes, baste the chicken pieces generously with reserved marinade.  Let reset, covered in foil, for 10 minutes before serving.
4. Pour the juices from the pan into a serving bowl and skim the fat off the top.  Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Peanut Butter Chocolate Chip Cookies

I baked cookies!  And lots of them, to share, of course.  I just love the smell and the warmth of freshly baked cookies.  It's so comforting.  I took this recipe from the back of a shortening container and adapted it here.  The cookie came out very crunchy and it stayed that way for days.  Give it a try!

Peanut Butter Chocolate Chip Cookies

1/2 cup vegetable shortening
1 cup all purpose flour
6 T brown sugar
6 T granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
1/3 cup creamy peanut butter
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/4 tsp water

1.  Preheat oven to 375 F.  Cream shortening, sugars, vanilla, water and egg, until light and fluffy.  Beat in peanut butter.
2.  Mix flour with baking soda and salt; blend into cream mixture.  Stir in chocolate and peanut butter chips.
3.  Drop dough by rounded teaspoons 2" apart onto ungreased cookie sheet.  Bake about 10 minutes or until golden brown.  Cool 1 minute on cookie sheets.  Remove to wire rack; cool completely.

Makes about 4 dozen cookies.