Chicken Sushi Rolls with Bacon & Red Pepper Aioli


Okay, I know I’ve been really heavy on the recipes these past few days (or is it weeks? I don’t even know how to measure time anymore it’s going so fast, haha) but I promise I’ve been crafting like crazy I just need to get around to writing the posts! This particular recipe was born out of our recent sushi making kick because once our first go at it produced fab results we decided to keep coming up with new sushi recipes and have been on a roll ever since (get it? Roll, lol). Now I’ve been a sushi enthusiast for as long as I can remember and even whipped up some basic homemade sushi with my Dad as a kid, but nothing could have prepared me for the deliciousness that is the roll that I’m about to share with you. First let me warn you there isn’t much about this roll that is “skinny” and it definitely deviates from my normal style of healthy cooking, but if you’re looking for a good homemade cheat meal or a specialty sushi roll that won’t cost you $15, this may be it!

Now about this magic roll – since the first one we made was a pretty basic California Roll, I wanted the next one to be whacky and different from what you’d normally come across on a specialty sushi menu. I recalled my friend telling me that she’d once tried a roll with chicken and bacon and thought that this would be perfect, especially because jazzing up simple ingredients is my favorite (you won’t find this gal traipsing to any specialty food stores to find a pickled ostrich foot or whatever the foodies are into nowadays, haha)! Basically this roll is comprised of fried chicken, bacon, avocado, onions (sauteed in the bacon fat! I told you it wasn’t healthy, lol) and an easy to prepare red pepper aioli. It’s kind of like a California BLT in sushi form and is mindblowingly delicious and really fun to make! Since it takes a little extra time in the kitch we usually prepare this on weekends when J and I can enjoy a night of sushi making and sake drinking 🙂 Give this one a try, I promise you won’t be disappointed!

Sake Selfie :)

Sake Selfie 🙂


*You will need a bamboo sushi roller for this recipe, these are available on Amazon and in most major grocery stores.

INGREDIENTS (Makes 3 Rolls, 6 pieces each)

  • 3 cups sushi rice, prepared
  • 3 Dried Seaweed Sheets
  • Sesame seeds
  • 2 boneless, skinless chicken breasts
  • 2 cups Panko bread crumbs
  • 1/2 cup flour
  • 2 eggs
  • 1/2 onion, thinly sliced
  • 3 slices of bacon
  • 1/2 avocado, sliced into thin strips
  • canola or vegetable oil for frying
  • salt & pepper
  • 1/2 cup mayo
  • Juice of half a lemon
  • 2 roasted red peppers (I used jarred)
  • 1 tsp. siracha 


Step 1: Prepare your aioli by combining mayo, lemon juice, red peppers and siracha in a blender or food processor and blend until smooth (I use my nutri-bullet). 

Step 2: Next pan fry your bacon. While bacon is cooking, pound your chicken breasts to tenderize, then slice them into very thin (1/2-inch to 1 inch strips). Once bacon has finished cooking remove from pan and set aside, reserving bacon fat in pan.

Step 3: Add sliced onions to pan with reserved bacon fat and saute until they just begin to crisp. Remove and set aside.

Step 4: Okay, here is where it gets tricky (not the method but rather my explaining of the method, lol). If at any point my description of how to assemble this roll is lost on you, simply YouTube “how to make an inside out sushi roll” and I promise you will be able to do it in no time flat no matter what your ingredients. Take your bamboo sushi mat and wrap it in one layer of plastic wrap then lay it flat. Place a dried seaweed sheet atop and flick a little water on it to moisten it, then wet your fingers and spread about a cup of prepared sushi rice onto the seaweed sheet coming just about to the very edge (wetting your hands helps the sticky rice not to stick to your fingers, it helps to keep a bowl of water near by while preparing your rolls). Once your rice is spread into a thin layer, sprinkle it with about 1 tsp. of sesame seeds.

Step 5: Very carefully turn your seaweed sheet which is now topped with rice upside down so that the rice side is laying on the plastic wrapped bamboo mat and the seaweed side is facing up. Now, at the top of your seaweed sheet, place one strip of fried chicken, 1 strip of bacon (I crumble mine), 2-3 pieces of avocado and about 1 Tbsp. of sauteed onions, finally drizzle on about a tablespoon of the red pepper aioli. Now you are ready to roll (literally, lol)!

Step 6: Starting at the edge where you have placed your ingredients, use your bamboo mat to fold that side of the roll onto itself, squeezing tight to ensure that the filling will be tightly encased in the roll. Next roll your roll up the rest of the way (using your bamboo mat to guide it) and once it has been fully rolled use your bamboo mat to squeeze it firmly along the length of the roll.

Step 7: Lay your roll on a cutting board, wet a sharp knife and gently cut the roll into six equal pieces. Ta-da! Beautiful chicken-y goodness ready to be devoured! Even though this roll’s ingredients are not traditional, I still serve mine up with soy sauce, wasabi, ginger and of course sake 🙂

NOTE: I am more than aware that my description of the rolling process is vague at best, so next time I create one of these delicious rolls I will be sure to document the process step by step with photographs and update the post. 

Skinny Crockpot Broccoli & Cheese Chicken Chowder


As usual I have a million projects going on and have a bunch of recipes from the last few weeks that I’ve been meaning to post, each of which I’m super excited to share with you, but since it’s a rainy, gloomy day on my end (as it was when I came up with this recipe) this soup recipe seems fitting. Now as you can imagine, soup is rarely on our menu during these summer months when it feels like it’s nine million degrees outside, but as I previously stated, every now and again we’ll get a dreary day that warrants a soup fix. I’m sure I’m not alone in saying I love Panera’s broccoli cheese soup, but being that I really have no business eating anything in its full-fat form until I reach my goal weight, I’ve been forced to explore healthier soup options and this inspired me to come up with a “skinny” version of broccoli cheese soup (and I already had the ingredients on hand).

So upon hunkering down for fake hurricane Arthur, lol, I prepped this recipe and threw it in the crockpot, I decided to add chicken in order to satisfy my hubby’s need for a “meal” (we often disagree on whether or not pasta or soup without meat constitute a meal, I say yes, he says no way, lol) and because I had two chicken breasts left over from the yummy crockpot chicken fajitas I had made a few nights prior. This soup was super easy and was a huge hit! The chicken makes it hearty so you’re less likely to miss the heavy cream and extra cheese. Speaking of heavy, I actually now find myself to prefer the “skinny” version of many recipes, because while comfort food is delicious I tend to feel like a sluggish blob after finishing a meal, where as after enjoying the skinnier version I find myself feeling satisfied but less blob-like 🙂 If you’re a broccoli cheese soup fan try this one out and let me know what you think, it’s super easy (thank you, crockpot!) to throw together andeasy on the wallet as well! In your face, Panera (just kidding, I love you lol)!     



  • 2 boneless, skinless chicken breasts, cubed
  • 2 medium carrots, diced
  • 1/2 large onion, diced
  • 10 oz. package frozen chopped broccoli (or use fresh) 
  • 1 cup water
  • 1 Tbsp. (or 2 cubes) chicken flavored bullion (I had the granulated version on hand)
  •  1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 1/2 cup fat free half-and-half
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp. corn starch


Step 1: Add cubed chicken, diced carrots, diced onions, bullion, black pepper, garlic powder and thyme to the crockpot (if using fresh broccoli add at this point as well), and set to high for 4 hours, adding frozen broccoli when there is about 1 hour remaining.


before 4

before adding cream and cheese

before adding cream and cheese


Step 2:  Once time is up add the half-and-half, shredded cheese and corn starch (use some liquid from the pot to dissolve the corn starch before adding it to the pot so that it won’t clump up) and stir to combine. Cook on high for an additional 30-45 minutes. Enjoy! I was too lazy to whip out the emersion blender, but if you like a less chunky soup, blend it up a bit. I served mine with some shredded cheese and crackers, not bad for a two step cooking process, huh? 🙂

I didn't puree mine and it was great, feel free to give yours a buzz if you want it to be a smoother soup :)

I didn’t puree mine and it was great, feel free to give yours a buzz if you want it to be a smoother soup 🙂

Italian Chicken Dijonnaise


If you ask my hubby about the best day of his life, he will either tell you it was the day baby P was born or our wedding day. I now know that he will be lying, because as much as it pains him to admit it, the best day of his life was in fact today, when I successfully came up with a copy-cat recipe of his favorite dish from one of our favorite restaurants (haha kidding of course, nothing trumps baby P). The idea for this dish came about on our recent trip home when J and I were able to have our first actual date night since baby P was born (a whole nine months ago, eek, needless to say not living near family can suck for various reasons, a big one being no free babysitters lol). We went to one of our favorite Italian restaurants, La Volpe , not only because we love it but because it is about four miles from my mom’s house and is about the only fine dining option the Moriches have to offer, lol. Now as much as I love a good date night or simply dining out in general, I still think it is ridiculous to spend close to $100.00 for two people to have a meal. Even without drinks, our bill still would have come in at around $50.00 for two main courses, no appetizers – crazy! However, no matter how overpriced the meal my hubby waits all year round for our trip home so he can order the “Chicken Dijonnaise”, which even frugal J will pay $25.00 for, haha. This time as we were enjoying our meal I told J that in the interest of not having to wait all year round for it, I would attempt to make it myself.

Since we rolled right into another vacation (4th of July) upon our return home, I decided as usual, to make the hubs a nice dinner to celebrate his impending four days off but this time I would make it extra special and try to duplicate the “chicken dijonniase”. Additionally, his four day weekends are the best time to try out new recipes anyway since I’ll get lots of alone time in the kitchen, although I do love my squishy baby looking on, he can get a little impatient if a recipe is taking too long lol. So here you have it, recipe numero uno for our 4th of July weekend (and if we lose power due to hurricane Arthur it may be the only one I get to post, who knows haha), a delicious chicken dish, an Italian “chicken cordon bleu”, if you will. Since the recipe was such a success I’m sure this will be a very frequent request in our household from now on, nothing like some restaurant quality food at a homemade price 🙂

cd2 cd


NOTE: Sorry for my lack of step-by-step pictures, I was doing the prepping while J was still at work so I was working as fast as I could and trying to entertain/avoid getting chicken juice on my squishy baby lol. Next time I make this dish, which I’m sure will be very soon, I will update pictures 🙂


  • 4 Boneless Skinless Chicken Breasts
  • 1/2 cup flour
  • 2 cups bread crumbs (I used Italian Seasoned but I may try again using panko, check back for an update!)
  • 3 eggs
  • 8 thin slices of mozzarella cheese or 1 1/2 cups grated
  • 8 thin slices of ham
  • 8 Fresh Basil Leaves
  • Salt and Pepper
  • Italian Seasoning (I happened to have it on hand, if you do not just substitute a little dried basil and oregano)
  • 1/4 cup vegetable or canola oil for frying


Step 1: Take your chicken breasts and butterfly them by taking a knife, inserting it into the side of the breast and slicing it in half almost all the way through (as if you were cutting a sandwich roll) making sure to leave it attached along one edge. You should be able to open it like a book.

Step 2: Open each of your chicken breasts (like a book).place them between two pieces of clear plastic wrap and use a meat tenderizer to pound your pieces to about 1/2 an inch or so of thickness (don’t get too violent lol, you want them to remain attached). Once you have achieved your desired thickness, season each piece generously with salt and pepper on either side.

Step 3: Preheat oven to 375 degrees. Then working one at a time open each of your chicken breasts and layer two pieces of basil, two pieces of mozzarella and two pieces of ham in each, then close so the contents are sandwiched between the two halves of the breast.

Step 4: In three separate dishes place flour, eggs (beaten) and bread crumbs. Taking one chicken breast holding firmly closed so that the contents do not fall out, place first in the flour dish, coating on both sides. Then dip carefully in the egg mixture and finally the bread crumbs (again, be careful not to allow your contents to fall out!). Place on a platter or dish until ready to cook.

Step 5: In a large skillet or pan (I used a cast iron skillet) suitable for the oven, heat your oil. Once oil has come to temp, place each of your chicken breasts in the oil (I placed them upside down so that when I flipped them and placed in the oven they would be right-side up for the remainder of the cooking time, although this does not matter) and cook until browned on both sides. *If you don’t have a pan big enough to fit all four breasts just cook them in batches and place them on a baking sheet for the oven portion of the cooking, as cooking them in the same pan is simply to create less dishes (I hate dishes lol).

Step 6: Once you have finished browning all of your breasts, move the pan to the oven and bake for approximately 25 minutes (this may vary depending on the thickness of your breasts, mine cooked for 25 minutes and were cooked perfectly, if yours seem thinner than mine you may want to adjust time time down a bit). If you feel that there is too much oil remaining in the pan after frying you can drain some out before transferring to the oven or simply move the breasts to a baking sheet and cook them off on that. While chicken is cooking prepare dijonnaise sauce (recipe below).

Step 7: After your chicken breasts have finished cooking remove the pan from the oven and allow to cool for a few minutes before serving. Pour dijonnaise sauce over each breast and enjoy!!!


*If you do not want to make your own sauce, Hellman’s makes a “Dijonnaise” ready-made and available in the condiment section of most grocery stores, I would just add a little milk or mayo to it as it is on the thicker side.


  • 4 Tbsp. Mayo
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Stone Ground Mustard (this is simply to add a grainier texture to the sauce, if you do not have stone ground mustard or want a smoother sauce just use dijon instead).
  • 1 Tbsp. Sour Cream (this can be omitted if you wish, I just added it because I had it on hand)
  • 1 Tbsp. Lemon Juice
  • 1/4 cup whole milk


Whisk all ingredients together. If the sauce is too thick add a little more milk or if you feel it is too fluid or wish to use it as a dipping sauce add a little more mayo and mustard. Serve atop the chicken or use as a dipping sauce!

Healthy Mini Summer Chicken Pot Pies


After coming off of a super fun long Easter weekend with my hubby and squishy baby, it was sad to lose J to another dreaded full week of work, lol. Luckily P and I were able to fill our time with lots of outdoorsy things since it was in the high 70s all week! We even got to host our own little belated Easter egg hunt and picnic in our backyard and it was a huge hit  with our baby and mommy friends. Since the weather was going to be questionable today, I figured it would be the perfect time to give the grill a break and try out my idea for a “summer” chicken pot pie recipe. I don’t dabble in paleo (no pasta or potatoes, is that a sick joke!? lol) but apparently cauliflower based everything is all the rage for those folks, so a few weeks ago I gave the cauliflower “alfredo” sauce a go and it was AMAZING (and freezes well which gave me the opportunity to use my left over sauce in tonight’s recipe!). When I triumphantly posted my cauliflower dish on Facebook, a friend of mine had suggested using the sauce as a base in a chicken pot pie – genius! Even without the heavy cream-based sauce I still felt that chicken pot pie was a little heavy a dish for the beautiful weather we have been having so I decided to lighten it up a tad more by using zucchini and summer squash in the veggie mix (plus squash and zucchini were next up for baby P to try food-wise so I was going to be buying them anyway). So tonight with J off early to hang with my sweet squishy (I know I’ve mentioned before how P does not like super involved recipes lol) I gave this recipe a go. Truthfully, I was a little worried that without the hearty sauce the finished product would be too watery and much less flavorful – I could not have been more wrong!!! This was a homerun to say the least, my hubby even said he liked it better than my regular pot pie recipe! I’m literally enjoying my second right now as I type because it was THAT good lol. These will without a doubt be going into our regular recipe rotation, they are hearty but not heavy and the leftovers even make perfect little lunches. If you’re looking for some almost-guilt-free summer comfort food, look no further (and let me know what ya think!).



*Recipe makes 6 mini pot pies, using 6 6oz ramekins. If you use 4 or 10oz ramekins your portions will vary.


  • 2 cups diced chicken (I used left over grilled chicken breasts)
  • 1 package frozen or refrigerated pie dough (mine came with 2)
  • 1 small onion, diced
  • 1 yellow summer squash, quartered lengthwise and diced
  • 1 zucchini, quartered lengthwise and diced
  • 1 red potato, diced
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  •  1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 cups Cauliflower Sauce (I used 1 head of cauliflower instead of the 3 that the recipe calls for, other than that I followed the recipe to the letter. If you are preparing the sauce specifically for this recipe just use an extra cup of the boiling vegetable broth in lieu of the starchy pasta water that is called for)
  • 1 egg + 1 tbsp. water


  1. If your pie dough requires defrosting remove from the freezer, preheat oven to 375 degrees.
  2. Begin by dicing all of your vegetables and chicken.                                                                                                                                                                                                                                                                                   IMG_5787IMG_5788
  3. Heat the oil in a  large pan and add the onions, squash, zucchini, potato, salt, pepper and thyme. Cook until veggies begin to soften (about 7-10 mins. The potatoes will still be hard, they will finish cooking in the oven).
  4. Once veggies begin to soften add frozen peas, corn and cauliflower sauce. Stir and allow mixture to heat through.
  5. Unroll your pie crusts and use one of your ramekins as a guide to cut around the edge of the ramekins and set aside.           IMG_5790    IMG_5792
  6. Add about a cup of the vegetable mixture to each of your ramekins (depending on the size of your ramekins this will vary). IMG_5791
  7. Lay each piece of pie dough over each ramekin then seal the edges using a fork (if your ramekin does not have a flat edge just disregard this step), then using a knife cut a few small slits in the top to vent each pie.IMG_5793IMG_5794
  8. Beat the egg and water and brush the tops of each mini pie, this will help them brown. IMG_5795
  9. Place the ramekins on a cookie sheet and bake for about 1 hour, until tops are golden and filling I bubbling. IMG_5797
  10. Remove from oven and allow to cool for 5-10 mins before serving, enjoy!!! IMG_5798