I am definitely not the only cook in my house. Ben has some great skills in the kitchen, too. Here's one of his famous recipes that he made for our dinner party the other night. He let me help with some it so I could learn, so this is my memory of his recipe.
1 lb ground chicken
1/4 tsp salt
dash of black pepper
2 TBSP oil
1 8 oz can of water chestnuts, chopped
3 green onion, chopped
1 clove fresh garlic, chopped
1 C dry shitake mushrooms (soaked in hot water until soft) chopped
1/2 C pine nuts
1 head lettuce (I suggest butterhead or romaine lettuce, not iceberg or green)
3-4 TBSP soy sauce
3 TBSP brown sugar
2 TBSP Hoisin sauce
Brown chicken in a skillet with the oil, salt and pepper. Add in the garlic, onions, water chestnuts, and mushrooms. In another dry skillet, toast the pine nuts on med to low heat (shirring or shaking often since they burn easy) until golden brown-add to the meat mixture. Mix together sauce ingredients in a bowl and add to meat. Cook all together until flavors are soaked though and vegetables are soft. Adjust with more sauce ingredients to taste. Serve a spoon of meat mixture on a leaf of lettuce.