My new favorite ingredient is ground chicken. It can take on SO many flavors and is so versatile, but it was something I’d never heard of before I saw Rachael Ray use it on her Food Network show, 30 Minute Meals. In talking to other people about recipes that work for our families, I found that I wasn’t the only one who’d never considered it, so I thought I’d share all the ways I use it. But, rather than type out all the recipes, I’d like to just point you to my Tastebook (linked from the right-hand column of this blog). They’re all there!
So, take a trip around the world with these ground chicken recipes:
Italy–Chicken Parmesan Meatballs (also discussed in Not That She’ll Eat It…)
The Caribbean Islands–Caribbean Chicken Patties with Mango Salsa
Canada–Maple Chicken Breakfast Sausage
American Southwest–Double Duty Dinner: Quick Chicken Fajitas OR Southwestern Chicken Burgers
One of the reasons I like using ground chicken so much is because it’s leaner than ground beef. But it’s very Home Made Modern-ish, too, because just by using some pretty basic spices, you can change its flavor completely and get away from ho-hum chicken dinners quite easily. With the exception of the Mexican Lasagna and the Double Duty Dinner, these recipes work really well for babies and toddlers with just minor serving alterations. I bet there are a lot more ways I can use this ingredient…I think I’ll try an Indian version next. Have fun experimenting and bon appetit!