Lo Pan Chicken

I've catered to the masses for weeks now.... nothing "weird"... stuff "we" like... blah blah. Yeah, well if I have to make one more pan of sloppy joe's this month:

So I poked around the fridge and pantry, to see what inspired me....Asian. Dug up a couple of recipes to "follow": thai chicken with grilled bok choy and rice. I'm going to make sauce, dressing, and marinade at one time- using many of the same ingredients.

Thai Chicken
1 cup peanuts (can subs 1/2 pb)
1/2 can coconut milk
3 TBSP apple cider vinegar
2 TBSP tamarind paste (optional) (from previous chicken satay)
2 TBSP honey
1 tsp garlic powder (or 2 cloves)
2 tsp ground ginger (fresh if you've got it)
Whir up until smooth. Set aside.

 Grilled bok choy recipe

2 TBSP ground mustard
2 TBSP soy sauce
1 TBSP vinegar (I used rice)
1 TBSP honey
a couple dashes of sesame oil

 Set aside, allowing flavors to meld.

 Marinade for chicken:
1/2 can coconut milk
2 TBSP soy sauce
2 TBSP tamarind paste (optional)
2 TBSP honey
1 tsp ground ginger
1 tsp ground garlic powder
1 tsp white pepper
1/2 bundle of cilantro, clipped/chopped

 Fish sauce?? Yes.... fish sauce. Don't smell the bottle, trust me on this. Fish sauce is optional.
2 tsp fish sauce
juice of one lime

 Mix together and pour over chicken - I used nearly a full bag of frozen chicken breasts. Set aside to marinate, 3-4 hours.

Take a little time for yourself

Get rice ready to microwave.

2 C rice

1 can coconut milk

2 C chicken broth

1/2 C water (or more broth if box was full when you poured the 2 Cups)

1/3 bag frozen peas/carrots

 Micro at 100% for 5 mins, then on 50% for 18 mins.

Grill outside or use stovetop grill pan. Either way, get it screamin' hot.

While pan is heating, start the bok choy:
4 heads baby bok choy
1 carrot
1/2+/- edamame
handful bean sprouts (optional)

 Slice heads in half, shred, or use peeler to create thin strips of carrot

 Drizzle olive and a dash of sesame oil into grill pan, add bok choy

While that is cooking, layer the marinated chicken in a skillet on a medium heat. Once cooked, cover and turn heat down to low. Sprinkle with fresh cilantro and smear with thai sauce from first step.

Layer the grilled bok choy with the shredded carrot, edamame, and some bean sprouts(optional). Drizzle with dressing:

Serve with rice:

Hey kids.... dinner is ready....

I added a dab of HOT chinese garlic chili sauce... 

It's a harmony of flavors... you like Chinese/Japanese/Thai.....

One kid scraped sauce off chicken and doused with teriyaki sauce and only ate chicken and rice. One kid only ate the rice, one tried it all but only said the chicken was good. 

I need more adults in my life...

You Dropped a Bomb on Me

Two bombs, really. After an entire summer of needing 4-5 gallons of milk per week, I now have nearly TWO gallons of milk dated YESTERDAY. The kids miscreants do this to me a few times a year. They fixate on something, eat/drink TONS of it to the point that I can't seem to KEEP it in the house without buying 2 or 3 at a time then- KAPOW! It becomes hazmat lurking in my fridge or panty.

I'm going to need at least three ways to diffuse the situation

You dropped a bomb on me, baby

You dropped a bomb on me

Starting off with some potato leek soup: leeks, potatoes, celery, and an onion.

 Dice veggies, and dump in crockpot along with 1 box chicken broth, ground pepper, and preferred seasoning. I used Penzey's "Bouquet Garni".

 Set crockpot on low for 4 hours. Veggies will be very soft and tender, even the celery.

 You could probably whisk, or put through blender- I use adore my immersion blender.

 I don't want it entirely smooth. I blend up 2/3's or so.

 Slowly stir in enough milk to achieve the right "soup" consistency. I used about 4 cups.

We were in motion, felt like an ocean

You were the girl for me

You were the first explosion, turned out to be corrosion

You were the first for me

But you turned me out, baby 

Another use for extra milk is the simple frittata. Or baked egg casserole if you have men in the house... as "men don't eat quiche." 

 I mixed 9 eggs (the number I had left) and @4 cups of milk. This will create a fluffier frittata, with some extra liquid after baking.

 Added seasonings, I used ground pepper, Herbs , sprinkle of nutmeg, and stirred together.

 Thinly sliced a zucchini and a leek. Microwaved for 6 mins. Stirred. Microwaved another 6 mins. Drain excess liquid.

Added most of a package of ham lunch meat, sliced and spread across zucchini and leeks.

Spread shredded cheese, about 1.5 C. I'm sure my 14yo son will eat. this. up.

 For the grownup tastes in the house, I put spinach, blue cheese, 2 small sweet peppers, 2 leftover sausage links, and a sliced up garden tomato into a pie dish.

 Pour the eggs mixture over both dishes. Oven has been preheated to 350.

 The pie sized frittata took a full 60 mins to bake.

 This one was much larger and deeper and took 1 hour and 45 mins to bake!!

 Worth waiting for, however...

 Just like Adam and Eve, said you'd set me free

You took me to the sky, Id never been so high

You were my pills, you were my thrills

You were my hope, baby, you were my smoke

You dropped a bomb, hey, babe

And, getting close to wiping out the remainder of the 2nd gallon.... Preheat oven to 350.
6 C milk, 6 eggs, 3/4 C cocoa powder, 4tsp vanilla, 1 C sugar (1/2 C sugar - 1/2 C Splenda here). Whisk together, pour into lightly sprayed dish.

 Place dish into a large pan, adding hot water to create the infamous "water bath" necessary for custard. Why? I don't know... it's just done! The cocoa powder will separate and float to the top, looking kinda gnarly, honestly. Don't panic.

Set timer for 15 mins, took custard from oven, whisked choc powder into milk again- this time the milk was hot and the choc blended. Put back into oven for an hour+, til center was set.

 Chocolate custard on top, chocolatey base settled at bottom. Serve warm or chilled.