Chicken with Coconut Milk and Parmesan / Christine’s Minnesota Lavender Honey Pie

            I love my kids, Amanda, Candace, and Ted, but also my adopted “extensions,” which includes my AQ kids. Tonight our family plus two sat down to a high energy meal which was entertaining in Rabourn style for our extra two “members,” as the Tree Full of Monkeys was in full swing. Today, my friend Christine from Aquinas College (hails from Land of 1000 Lakes, that is, Minnesota) devised a cleaver way of gaining entry to Club Rabourn for dinner:  she baked a lavender honey cream pie and called to invite herself over. (She already knows the secret handshake and did not need to bake the pie, but after tasting the excellent pie we won’t remind her that she doesn’t have to).  We were all amazed that anyone could even eat lavender, no less make a pie with it.  Christine knows.  After eating chicken with coconut milk and Parmesan cheese over ravioli, we cut the pie (you always have room for pie).  This Lavender honey pie reminded me of Old Fashion Cream pie with a twist. 

“Did we put on a feed, or what?”

“You bet.”

            Chicken with Coconut Milk and Parmesan

            Slice three chicken boneless breasts into small strips.  Place in a bowl and add ½ cup of flour, salt and a tablespoon of Italian seasoning; shake the bowl till all the pieces are covered.  Put three tablespoons of coconut oil in a pan and melt it; add chicken strips, cook them about 2/3 of the way and then add: 1 package of sliced fresh mushrooms, 3 sliced cloves of garlic, and one large onion.  Cook until all the chicken is completely cooked.  Add four cups of water, two chicken bouillon cubes, two bay leaves, one cup Parmesan cheese and salt and pepper to taste.  Add some flour for desired thickness of liquids.  I served six ravioli each plate, and poured the sauce over it; make sure the plate has a lip, or use a bowl.  This would also taste great served with potatoes or rice.  Enjoy!

Christine’s Minnesota Lavender Honey Pie

Honey Lavender Filling

½ c sugar
2 tbsp flour
2 tbsp cornmeal
½ tsp salt
½ c butter (melted)
1 c honey
6 eggs
2 c heavy cream
2 tsp lemon juice
6 drops culinary lavender oil

1. Whisk together dry ingredients
2. Whisk in butter, honey, and eggs, then remaining ingredients.

Putting it all together

1. Preheat oven to 325 F (160 C)
2. Pour in filling
3. Bake for 20 minutes.