American Fusion Comfortfood...

So on days when I'm craving the Asian food, I usually end up with some American Fusion.

One of the big reasons I thought I should blog this and not just register for a cooking site is because I don't really FEEL like writing out directions on how to make EVERYTHING, and sometimes canned works---and sometimes it's a mix of traditionally prepared foods and off the shelf additives.

So here goes.

If you try making this and have never cooked with ground chicken---here are a few tips.

1. Ground chicken, I'm pretty sure is dark meat---which means it's more forgiving if you cook it for long periods of time.
   
2. It's ground---however a VERY soft meat, so you need to let it brown and GENTLY turn it as it's cooking, breaking it up AFTER it's cooked. Otherwise it mashes and doesn't keep it's 'ground form'.
3. It's a low fat meat, so you have to use oil to keep it from sticking to the pan.
   

Cheesy Kimchi Chicken

1/4-1/2 C. Halmoni's (Korean Grandmother's) kimchi juice.
1/2 jar of pesto
1 lb ground chicken
To taste: salt, pepper, garlic, onion (dry spices)
1-2 tbs EVO (extra virgin olive oil)

1 C Quinoa (cooked---if you have a rice cooker, steam at a 1C Quinoa to 2C water)
1/2 cup chilled kimchi
1 package SHARP grated cheddar cheese.

Heat EVO, add chicken and brown.
Add salt, pepper, garlic, and onion to taste (suggestion: 1/2 tsp of salt & pepper, 2-3 tsps garlic and onion)
Then add pesto, coat pieces.
Add kimchi juice.
Let simmer for 15-20 minutes until juices reduce.

Serve over hot quinoa, sprinkle cheddar over meat, garnish with chilled kimchi.

YES SHARP CHEDDAR + KIMCHI = DELISH!!!