Lemon Chewy Crisps

Recipe By:Jennifer Lipka

http://allrecipes.com/recipe/10568/lemon-chewy-crisps/

"Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead."

Ingredients

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 tablespoon lemon zest
• 1 1/2 teaspoons fresh lemon juice

• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups all-purpose flour
• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
3. On low speed, beat in flour just until blended.
4. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
5. Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

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Printed From Allrecipes.com 6/12/2017

Filipino Chicken Adobo

Filipino Chicken Adobo from Bon Appetit

http://www.bonappetit.com/recipe/filipino-chicken-adobo
4 Servings

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.

Ingredients

• 8 chicken drumsticks
• 15 garlic cloves, coarsely chopped
• 3 Thai chiles, halved lengthwise
• 1 2-inch piece ginger, peeled
• 1 cup unseasoned rice vinegar
• ¾ cup soy sauce (preferably Silver Swan)
• 2 tablespoons black peppercorns
• 2 tablespoons palm sugar or light brown sugar
• 3 bay leaves
• 2 tablespoons canola oil
• Steamed rice and scallions, green parts only, thinly sliced on a diagonal (for serving)

Preparation

Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large re-sealable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.

Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 25 minutes.

Serve chicken over rice. Spoon sauce over, then top with scallions.