Toasted Coconut Ice Cream and Wok Wednesday Dumplings

Okay, stop the presses.

Did you know there’s thing called Wok Wednesdays now?

Yep…#WokWednesday.  To follow #TacoTuesday, which follows #MeatlessMonday.

IMG_1031 (2)

I really need to invent a day. Like #3OldPicklesAndCheesestickThursday, which, in our house, could literally be just about everyday, because I am the laziest dinner-maker I know.  I’m not sure what Rust must think of me.  He thought he was about to marry a food blogger, assuming that I was close to being a chef.  But oh, nooo.  He didn’t realize that you may only eat fancy things MIDDAY, when the light is right, and ONLY AFTER PHOTOS, when your piping hot dinner plate is much, much cooler.

Poor man.

But I digress.

IMG_1050 (2)

Wok Wednesday.

I found out about this new-to-me celebration of hump day via P.F.Chang’s Home Menu.

That’s right. P.F.Chang’s, the Chinese restaurant we all know from down the street has a HOME MENU.  It’s at your grocery store already!

My friends at Mom It Forward hooked me up with P.F.Chang’s Home Menu and asked me to give some of their products a try.

IMG_1065 (2)

Home menu, you ask?  Why yesssss.  In the freezer section at your local grocer, there are several P.F.Chang’s items sitting there at the ready, waiting on you.  For me, I was challenged to try the frozen version of their Signature Chicken Dumplings.

According to the brand, these goodies are based on P.F. Chang’s Bistro recipes and co-developed with P.F. Chang’s co-founder Philip Chiang, the all-new P.F. Chang’s Signature Pork & Chicken Dumplings are made with quality ingredients and authentic, made-from- scratch sauces.   Crafted like a traditional Chinese dumpling, the dumplings are made using customary pork shoulder, succulent dark meat chicken and offer a high meat-to- vegetable ratio.

So that’s what the BRAND had to say.  But what about ME? (Me, I’m all that matters.)

ME?  I loved them.

I was a good girl and followed the box recommendations.  They suggested I use a skillet or wok, a little oil, and some water to steam the dumplings for about 10 minutes.  Sure, I could have used a skillet, but I was feeling very wok-ish.  Like…Asian Adventure Time.  Bring IT. Once you put the dumplings in there, you cover them up and just come back 10 minutes later. Talk about easy.

IMG_1062 (2)

My dumplings were perfectly steamed, had nice fry marks on the bottom, and ohhhh, the consistency was so spot on.  Full of meat and flavor, and exactly how I like my dumplings.  Eight came to a pack, so for me – that’s pretty much dinner in and of itself.  But sharing is better, so, these could be appetizers for 2-4 people.  Pair them with a little fried rice and beef or shrimp for the main course, and you are well on your way to a spectacular Wok Wednesday.

But wait.

Dessert.

I don’t know about you, but dessert should always be a given.  I’m just never really all that gung ho about Chinese Food Dessert.  You know what I mean, don’t you?  The sugary doughnut things?  Or the gelatin whatevertheyares?  No, count me out.  I’ll take a fortune cookies, but please don’t call it dessert.  It’s NOT.  It’s just NOT.

Toasted Coconut Ice Cream is, though.

It sounds like it should follow a zesty Wok Wednesday dinner, doesn’t it?  Well, I’m here to assure you, it DOES.

So give it a go.  There’s a Wednesday coming up every week this month, and next, I’m told, so get that wok out of the back of your cabinet, and plan a fun little family night for one of them.  Try the dumplings – I’ll be having them way more often than Wednesdays – and find yourself a menu you can enjoy.  The ice cream is quick, trust me, and so worth it.  But most of all, have FUN together.  Put your phones and TV away and just be together for a little while.  I promise you, you won’t regret it.

IMG_1040 (2)

Toasted Coconut Ice Cream

makes 1 quart

Ingredients

  • 1 cup sweetened coconut milk
  • 1/2 cup sugar
  • 2 cups half and half
  • 3/4 cups heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup toasted coconut, divided

Instructions

  1. Combine all ingredients (with 1/2 cup toasted coconut) in the food processor, and puree until very smooth. Chill in refrigerator for 2-4 hours, or overnight.
  2. Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.  Sprinkle with remaining toasted coconut.

Explore More Wok Wednesday Inspiration Here

P.F.Chang’s Home Menu Website

● Hashtag: #WokWednesday

● Pinterest Hub: pinterest.com/pfchomemenu

Disclaimer:  As mentioned, I was hired by P.F. Chang’s Home Menu for my participation in this campaign as part of the Mom It Forward Blogger Network.

Comments

  1. Fontaina Powell says:

    Sounds great.