Ground Chicken

A twist on the classic Chinese Mapo Doufu that is loaded with veggies and served as soup.

At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. When Mandi saw the square kind, she instantly suggested that I use them to make some sort of Thai or Vietnamese lasagna.  The first thing I did was buy a pan the same size as the rice paper.  Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it’s pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.

Speaking of birthdays, people came over to my place this weekend for mine, and I wanted to make a little snack for everyone to eat before we went out. My first idea was meatballs, but when I eat a few of my normal meatballs, I end up with garlic breath and heartburn all night, and I didn’t want that for myself or any of my guests. Instead I whipped up this new spicy variety. Light with chicken and pork instead of beef, less garlic than normal, a little habanero to get the blood flowing, and instead of the heavy red sauce, a simple puree of mango to dip in. They were a big hit, and didn’t bog anyone down for the long night ahead.

This is NOT the soup that many Persian people serve at their wedding. It\’s actually a riff on Italian wedding soup, but instead with Persian flavors.

A twist on the classic gyro sandwich that mashes it up with buffalo chicken flavors

These tacos are on naan bread and loaded with Indian deliciousness.