Savory · Uncategorized

Lemon Rosemary Chicken

This post is almost against everything I stand for. I am a hardcore advocate for using fresh foods for recipes because they taste better and cook correctly. You don’t need to worry about cooking times or varying internal temperatures.

Lemon Rosemary Chicken

With that said,… I made this recipe out of frozen chicken breasts. Honestly, there was nothing left in the fridge and hunger got the best of me.¬†Though, I guess that the silver lining is that y’all have an easy recipe to test out at home.

The chicken ended up coming out juicy which I was very excited about. The key is to fully defrost the thing and to cook it slowly. This allows you to get the inside of the chicken to the desired temperature but also avoids the problem of making the exterior too dry. A big problem that I ran into in the past with frozen chicken (especially when I was hungry) was that I did not allow it the full time to defrost. The chicken then ended up cooking on the outside but was still FROZEN on the inside. Although looking back on these incidences and seeing that fully defrosting something is common sense, my mind does not listen to common sense under the influence of hunger. Can anyone relate or is it just me?

In the end, do as I say and not as I do. Please use fresh foods and don’t be hungry haha.




– 2 frozen chicken breasts (fully thawed)

-2 lemon slices

-2 cloves of garlic

-2 tsp of rosemary

-olive oil for the pan

-salt and pepper to taste


  1. Pat the chicken dry to remove excess moisture from thawing.
  2. Crush garlic and remove skins but do not mince
  3. Heat up pan with oil.
  4. Salt and pepper chicken and add rosemary.
  5. Place chicken in skillet (It should sizzle but do not let the olive oil smoke).
  6. After you see some color on your chicken, turn down the heat from medium-high to medium-low.
  7. Add garlic and lemon next to the chicken in the pan to let it infuse into the oil.
  8. After 1 minute, place the garlic and lemon on top of the chicken.
  9. Allow it to continue cooking until the inside is not pink. (Cooking time may vary depending on the size of your chicken pieces).
  10. Plate and serve.


Savory · Uncategorized

Tamagoyaki- Japanese Omelet

Finally! Here we go! Another recipe is here. Tamagoyaki is a Japanese omelet that is super delicious and tasty. In general, this dish can be consumed in the morning for breakfast along side a bowl of rice and some miso soup (which is a great probiotic by the way). I have also seen some Japanese izakyas (bars) serve this as well. In the case of bars, I do think that tamagoyaki goes well with sake or beer.



One of my favorite aspects of this dish is that it is made from a very fine egg mixture. What I mean is that the egg is beaten very well. In some cases, I have also seen people take a sieve and strain the egg mixture to make sure it is extra fine. Unfortunately, when I took the pictures for this recipe, I did not strain the egg, but if you have the time, I would highly recommend doing that.

Another part of this recipe which I really enjoy is the flavor. The combination of mirin, sesame oil, and soy sauce creates a very different flavor than omelets that I am normally used to. The addition of Japanese mayo, sriracha, yakisoba sauce, and bonito contributes to a plethora of dimensions which makes this dish so interesting.

A thing to note is that most recipes for tamagoyaki do not use yakisoba sauce in the dish. However, I thought that the combination of yakisoba sauce and mayo fused together very will and produced a savory and creamy dimension to the egg.

Overall, I hope you try this recipe. It is very different, but if you like trying new things, then this recipe is the way to go.

P.S. I have also seen people add shredded mozzarella cheese and chasu (a melt-in-your-mouth pork that is used in ramen), and these will also add to this delectable dish.

Tamagoyaki-Japanese Omelet Recipe


-3 large eggs

-1 tablespoon of mirin

-1 tablespoon of soy sauce

-1 tsp of sesame oil

-2 tsp of bonito flakes

-Japanese mayonnaise (to taste)

-Sriracha (to taste)

-1 tablespoon Yakisoba sauce (drizzle)

-green onions to garnish


1. Crack eggs into a medium size metal bowl.

2. Whisk egg along with mirin, soy sauce, and sesame oil.

3. Chop green onion and set aside.

4. Heat up a skillet and spray with a nonstick baking/cooking spray.

5. Spread a thin layer of egg and let it bubble up and cook.

6. Once the egg looks semi-cooked (30 seconds), roll up the egg with a spatula.

7. Add another layer of egg, connecting the rolled up egg to the new layer.

8. Once the next layer is semi cooked, roll it into the other layer.

9. Continue the process until you have used all of the egg mixture.

10. Garnish with bonito flakes, mayo, sriracha, yakisoba sauce, and green onions.