The perfect teriyaki chicken 

That’s quite a claim, I know. But I have stumbled upon an easy and delicious method that you will use over and over again.


  • Boneless skinless chicken thighs
  • Onion powder
  • Chinese 5 spice
  • Salt
  • Your favorite teriyaki sauce…ours is from Soy Vay.


Liberally season chicken with salt, onion powder, and 5 spice. Grill. I use an electric tabletop one. Chop up and douse in your favorite sauce. Seem too simple? The key is in the 5 spice,  which is a combination of fennel, ginger, cinnamon,  cloves, and anise. The grill chars those spices and makes this meal easy and something quite special.


Satay-esque Peanut and Chicken Noodle Salad

I do not love peanut butter. Cookies, cake, brownies…sandwiches…crackers…not a fan. I’ll eat it if I am starving, but 9 times out of 10, I will move on without a look behind me.

But. Several years ago, I discovered that peanut butter in a savory application is pretty damned delicious. So that summer, the summer of discovery if you will, we ate peanut noodles at least once a week. At the time, I was a new step mom to a 4 year old and a 2 year old…and they were used to eating mac and cheese. And more mac and cheese. And more mac and cheese. But they loved peanut butter sandwiches, and obviously noodles, so this wasn’t a hard sell.

Time travel to the present: Remember when I said I often will make an awesome recipe only to forget I ever cooked it? Well, 2012 was the year of the peanut noodle and I think it is reemerging in 2017.

I found this recipe on Pinterest, and I am thinking I will make a few changes to it.

Change #1: I am going to cook the cabbage instead of leaving it raw. I might even scorch it some. I LOVE caramelized cabbage. The recipe calls this dish a salad, but I am going to push it over into the entree realm by cooking the cabbage.

Change #2: I don’t love curry powder. I think it’s the turmeric. Instead of seasoning the chicken with it, I will use Chinese 5 spice.

Change #3: Will not garnish with peanuts. Let’s not get crazy, ok?

Change #4: Honey instead of brown sugar

Change #5: Totes using bagged coleslaw instead of shredding my own cabbage.

Change #6: Garnish with cilantro.  Use fish sauce next time. 

Bacon, Chicken, Alfredo French Bread Bake

I honestly don’t know why I don’t pile more stuff on french bread, bake it, and call it dinner. Talk about stupid easy and stupid delicious. But I never think of it. I’m the kind of cook who may make something one time, everyone loves it, but I completely forget I ever made it. This is one of those recipes.

Our favorite toppings to add to french bread are bacon (of course), chicken, and alfredo sauce (sometimes this gets swapped with ranch). Of course, cheese will make a strong appearance. And green onions. And some kind of hot sauce…sriracha, maybe?

Other great toppings might include diced tomatoes, avocado added after baking, olives (if you’re that kinda guy…we all know the olives on everything guy), pickled jalapenos? Or you could change out the Alfredo and do bbq sauce. With a sriracha ranch drizzle after it comes out of the oven.

The beauty of this recipe is that it’s not a recipe. You can clean out your fridge, make some kind of sauce, add some cheese…and that’s it.


1.5 chicken breast halves, roasted in the oven with whatever seasoning sounds good, at 400 til done.

3-4 strips of bacon, cooked til crisp and crumbled up

1 jar of Alfredo sauce

some softened cream cheese

Green onions, chopped

Whatever cheese I can find in my fridge



Roast chicken. Dice chicken. Cook bacon. Crumble bacon. Get a big ol’ bowl.  Add chicken, bacon, some cheese, some Alfredo, some hot sauce.

Cut open your bread length wise and scoop out some of the insides. Slather chicken mixture onto bread and bake, open faced, at 375 until toasty and bubbly. Top with green onions.