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...

El Macho Enchiladas

I have leftovers from Crockpot Chicken Fajitas... and a few slices of leftover pork roast. I don't really feel like quesadillas, my usual leftover fajitas go to... but I really need to use this since I didn't freeze it. Chicken Enchiladas? Hmm... but no worries, Pollito, I already have the chicken.

As well as tortillas. Alas, I'm out of canned enchilada sauce. Hadn't thought I'd need again this soon. Yes, canned enchilada sauce... I'm guessing that's a bad idea?

I googled "enchilada sauce" out of curiosity. Looks easy, and since the other parts of the meal are done, I have a little time to spend on a portion of the meal. I also have an abundance of tomatoes... which we tend not to eat raw. I usually chop up and toss in soup or stew, but I don't do much of that in the summer.

 Enchilada sauce is easy, you say?

Add @2" water to pan with tomatoes. Cook on med high heat for @30 mins

 Once cooked soft, kinda mushy, mash, smash, blend, boat motor the tomatoes.

 Blend into an almost smooth "soup". Set aside.

 In another pan, start the roux... this is what will make the soupy tomatoes become saucy tomatoes.

2 TBSP flour
3 TSBP olive oil

Then add the flavor, the magic, the Macho

1 tsp cumin
2 TBSP chili powder (or southwest seasoning)
Set burner to med high heat; stir into a gloppy paste.

Start adding 2 ladles of tomatoes at a time, then stirring. It will look a little scary.

However, add the liquid slowly to the paste and whisk til "smooth" with each addition of tomatoes. It'll work out.

 See, lovely saucy goodness. Turn heat down to low to simmer. Preheat oven to 350.

 Slice/shred leftover pork roast into bowl with leftover crockpot fajitas. Grab a few tortillas.

 Roll the pork/chicken fajita mix into a tortilla, set in pan.

 Line them across the pan, 5 or 6 max so they have room to be slathered in sauce.

 Slowly pour the sauce over the enchiladas, coating them and letting it pool in the pan.

 I could just dive in now!!

Cover with shredded cheese and cilantro leaves.

 Bake for @30 mins, until melty, cheesy, and gooey. I can't wait.

 Slice and serve with a dollop of sour cream.

Sauce from fresh tomatoes (or even canned tomatoes) is easy and simply amazing. It tastes very "local" mexi restaurant... and considering I didn't actually BUY anything to explicitly make this meal, concocted from leftovers and odds and ends,  it was essentially "free". There were 2 lunch sized portions left after dinner - that were fought over!