Chicken Teriyaki

I’m not exactly sure where this craving for teriyaki chicken came from. I’d never made teriyaki before (truly, this was a let’s-guess-at-the-ingredients-and-go-dish) and I actually think I may have created this just so I would have an excuse to combine candied bacon with candied red onions. And you know what? I’m not ashamed of that.

This slideshow requires JavaScript.



  • 1/2 tsp corn starch
  • 4 large chicken breasts, sliced in half
  • 2-3 tbsps brown sugar
  • 1 cup low sodium soy sauce
  • 1/2 tsp sesame seeds
  • 1/4 tsp sea salt
  • 1/2 tsp pepper
  • 1 1/2 tsp mirin
  • 1/4 tsp red bell pepper flakes
  • 1/2 ground ginger
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 slice provolone cheese (per sandwich) *
  • Sesame seed sandwich buns

* For a kick, add pepperjack

Additional Ingredients:

  • 2 slices uncooked bacon, chopped
  • 1/2 tsp brown sugar
  • 1-1/2 tbsps chopped red onion


  1. Wash chicken and place in a glass casserole dish.  Combine with all other ingredients listed in the “marinade” section. Cover with glass top and bake at 400 degrees for 35-45 minutes or until juices run clear when cut.
  2. Turn stove top to medium-high heat. Add chopped bacon and brown sugar and cook for 1-2 minutes. Add red onions and cook until bacon and onions are done.
  3. Top bottom half of sesame seed bun with chicken, cheese, onions, and bacon. Bake on 350 degrees until cheese is thoroughly melted.
  4. Serve with a crisp caesar salad.

Chicken Fajita in a Pita (Salad)

Like most origin stories, this one involved a chance event. I wanted a salad but I wasn’t in the mood for my usual turkey salad. I wanted something with a bit of a kick to it, so I decided to go for a chicken fajita salad. Simple enough.

But then, what was I going to eat with a chicken fajita salad? I needed some type of bread. My immediate thought was a biscuit–I’ll eat biscuits with just about any meat–but biscuits seemed an odd choice for a Mexican dish. So I said, hey, why don’t I just make tortilla strips? That’ll be easy and fast, and I can even use a premade tortilla.

And then it dawned on me. Biscuit got me to tortilla and tortilla got me to . . . pita bread (I’m not really sure how tortilla got me to pita. Clearly, my brain made an odd association there. Just roll with it.) I would take my delicious salad and stuff it inside of a pita pocket. A fajita in a pita. It rhymed. It would be glorious. It would eliminate the need for a fork.

It would have a kick :O.

So I did just that, and the Chicken Fajita in a Pita (Salad) was born.

Pica de Gallo Salsa

Pico de gallo


  • 2 roma tomatoes, chopped
  • 1/4 cup purple onions, diced
  • 1/2 cup yellow onions, diced
  • 1/4 cup jalapenos, diced
  • 1 tsp lime juice
  • 1/8 tsp sea salt
  • 1/8-1/4 tsp black pepper


  1. Combine ingredients in a small bowl. Cover and refrigerate for at least 30-45 minutes.

Fajita Seasoning


  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/2 tsp cumin
  • 1/2-1 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne
  • 2 tsps corn starch
  • 1/4 tsp white sugar
  • 1/4 tsp brown sugar
  • 1 tsp chili powder


  1. Combine all ingredients in a small bowl. Set aside.

Chicken Fajita


  • Fajita seasoning
  • 3 large chicken breasts, halved
  • 1/4 cup of onions, sliced
  • 1/2 tsp minced garlic
  • 2 tbsps olive oil
  • 1/4 each of one red bell pepper, yellow bell pepper, and orange bell pepper, sliced (note: this is not 1/4 cup, but 1/4 of the bell peppers)


  1. Preheat oven to 425 degrees.
  2. Wash and clean chicken.
  3. Place chicken in a glass casserole dish. Coat chicken in olive oil.
  4. Rub fajita seasoning into chicken, being sure to coat both sides.
  5. Add all other ingredients and combine/mix using a spatula.
  6. Cover dish with glass top and cook for 15 minutes. Turn chicken and cook for 15 additional minutes or until chicken is tender and juice run clear.

Optional Toppings:

  • 2 tbsps low sodium corn
  • 2 tbsps Black beans
  • a handful of tortilla strips

Putting it all together


  • 1-2 chicken fajita strips
  • 2-3 tbsps Pico de Gallo
  • low sodium corn, black beans, tortilla strips, or other toppings
  • Pita bread, warmed on low for 5 minutes
  • 1-2 cups of salad mix
  • 1/4 cup of Mexican cheese
  • Taco sauce, optional


  1. Combine chicken, pico de gallo, corn, salad mix, cheese, and taco sauce in a small bowl.
  2. Stuff above mixture into pita bread and enjoy!

Moon Madness IV – Minako’s Chicken Ramen Noodles

How fitting is it that the guardian of love (and enemy of kitchens everywhere) gave me nothing but trouble this week? Because I’m in Birmingham to visit my family for the upcoming holiday,  I had to push back Sailor V’s meal to the very end of the work week, knocking out my usual sandwich + apple + popcorn lunch.

Ah, well. Minako is worth it :)!

Since Minako has a love for compact comfort foods that pack flavorful punches, I decided to make homemade ramen for the original champion of justice and co-leader of the sailor scouts. This dish should give the idol-in-training just the right amount of energy to do her thing. Enjoy!

Ginger Baked Chicken


  • 3/4-1 pound chicken breasts, rinsed and halved
  • 1 tbsp ginger
  • 1/2 tsp sea salt
  • 1/2 tsp pepper (about)
  • 1 tbsp olive oil
  • 1 1/4 tsp garlic, minced
  • 1/2 tsp sugar


  1. Preheat oven to 425 degrees.
  2. Combine all of the ingredients in a lidded, glass casserole oven. Make sure to coat the chicken well!
  3. Bake for 30-35 minutes or juices run clear when fork is inserted into chicken.

Ramen Noodles
adapted from here

Ramen dough WP_20140627_003


  • 1/2 cup AP flour
  • 1/4 cup bread flour
  • 1 large egg
  • 3/4 tsp salt
  • 1 tbsp warm water
  • Flour, for dusting
  • Salt, for boiling water
  • Soy sauce, optional


  1. Combine dry ingredients in a medium-sized bowl. Make a well in the center of the ingredients and beat in the egg and water until combined.
  2. Flour a clean surface and knead dough until ingredients are well incorporated. Additional water or flour may be needed. Add 1/2 tsp at a time until consistency is right. The dough should feel moist but dry enough to separate from your hand (if the dough can roll from your hand in 1-2 seconds then it’s just right).
  3. Fold a damp towel around the dough and let it sit for at least 30 minutes or up to 2 hours during the winter.
  4. Flour a clean surface. Using a rolling pin, roll dough onto surface until it is about 1 mm thick. Dust with flour.
  5. Fold the dough vertically. Flour. Fold the dough vertically again (in the same direction).
  6. Cut dough into thin strips using a wide, square knife (I used a santoku knife).
  7. Bring water to boil and sprinkle with additional salt and soy sauce if desired.
  8. Drop noodles into water and cook for 4-6 minutes or until done (trust your stovetop!). The noodles should rise to the top.

Put it together:


  • Ramen noodles
  • Ginger Baked Chicken
  • Red, green, or yellow peppers (optional)
  • Steamed broccoli
  • Shredded carrots and cabbage, steamed
  • Olive oil, for peppers
  • Soy sauce (soy sauce)


  1. Sautee peppers in olive oil and over medium-high heat for 5-7 minutes or until softened.
  2. Plate noodles and pile on the rest of the ingredients. Drizzle with soy sauce if desired.





Venus Cooking
Video Source

Chicken Mozzarella Melt

Like most good ideas, this one a) happened by accident b) is all Mom’s doing.

While dining on a Zaxby nibbler, Mom happened upon a stray slice of cafeteria pizza (best teacher ever, by the way). Not in the mood for pizza and a nibbler, she took some of the cheese off the former and added it to the latter. Her concoction–a cheese, chicken, and lightly marinara-sauced sandwich–turned out to be a glorious, bite-sized helping of Heaven. So, for this week’s Faraway Friday Meal, we put our heads together and came up with a Chicken Mozzarella Melt that will make the inner cheese god in you smile.

You’ll need the Pizzeria Style Sauce and the Favorite Pizza Dough recipe for this meal, so plan ahead.

Buttermilk-and-Herb Fried Chicken
from William-Sonoma’s New Flavors for Chicken: Classic Recipes Redefined with slight changes


  • 1 cup buttermilk
  • Half of 1/3 cup plus 1/2 teaspoon table salt
  • 1 tbsp red hot pepper sauce
  • 1 tsp dried marjoram
  • 1 tsp dried rosemary, crumbled
  • 1 tsp rubbed sage
  • 1 tsp dried thyme*
  • 1 package of whole chicken breasts
  • 1 tsp baking powder
  • 1/2 tsp freshly ground pepper
  • Canola oil for frying
  • 1/3-2/3 cup(s) of bread crumbs
  • Pizzeria Style Pizza Sauce


  1. In a large, nonreactive bowl, whisk together the buttermilk, 1/2 cup of salt, hot pepper sauce, marjoram, rosemary, sage, and thyme until blended and the salt is dissolved.
  2. Cut chicken breasts in half and rinse under cold water. Place in buttermilk mixture and cover with plastic wrap. Refrigerate for 6 to 8 hours.
  3. In a smaller bowl, mix together flour, pepper, baking powder, and 1/2 tsp of salt. Separate chicken into two piles. Pile One: dip chicken into the flour mixture one at a time, coating well. Shake to remove access. Place on a plate.
  4. Add 1/3-2/13 cups of bread crumbs to flour mixture and mix. Pile Two: coat remaining chicken breast slices in this mixture. Shake to remove access. Place on plate.
  5. Preheat stovetop to medium-high heat (a 7 for my stovetop). In a large, cast iron frying pan, add canola oil. Let canola heat until hot but not smoking.
  6. Preheat oven to 200 degrees.
  7. Place no more than 3 chicken breast slices into the oil at any given time (don’t crowd the pan). Let chicken cook for 4 to 5 minutes and then flip to cook for 4 to 5 additional minutes on the other side. Drain (this is important), and place chicken onto a baking sheet. Bake for 10-12 minutes. Repeat. Chicken should register 160 degrees  when done (or, you could just use the oh-it-looks-ready-lets-break-open-and-taste-test method. This is the preferred method.)
  8. Drain chicken. Cut into chunks.
  9. Place Pizzeria Style Pizza sauce into a small, lidded sauce pan. Add chicken chunks. Cover and simmer sauce over medium-low heat for 5 minutes. Remove from heat and set aside.

Preparing the pizza dough

This slideshow requires JavaScript.


  • Pizza dough
  • 1 tbsp olive oil
  • 1/2 tsp of garlic powder
  • 1/2 mozzarella cheese block
  • 1/4 cup 5 blend cheese (Asiago, Provolone, Mozzarella, Parmesan, Romano)
  • Cornmeal, for dusting


  1. Dust cornmeal onto pizza stone.
  2. Roll out pizza dough into a (roughly) 10-11 inch circle.
  3. Using the bottom of your rolling pin (or some other small, circular object), press light indentations into the pizza dough.
  4. Drizzle olive oil onto dough. Massage into pizza. Sprinkle garlic powder onto dough.
  5. Top with a light layer of pizza sauce.
  6. Pre-bake for 5-7 minutes at 425 degrees.
  7. Remove from oven and top with remaining layer of pizza/chicken sauce. Add cheeses. Bake for 13-17 minutes or until dough is thoroughly cooked.
  8. Serve with a Caesar salad. Or a salad with Caesar dressing.


*I ran out of thyme when I was cooking. I laughed way harder than I should have at this.