Shortcut BBQ Chicken Pizza: A Taste of California, Made Simple

There’s something universally comforting about pizza—it gathers people, sparks joy, and satisfies cravings in every bite.  This recipe is inspired by my time at California Pizza Kitchen, where creativity met convenience in the most delicious ways.  While some may debate what makes a “real” pizza, I’ve always believed that flavor and heart matter more than tradition.

This Shortcut BBQ Chicken Pizza brings that spirit home.  It’s a nod to the beloved California-style BBQ Chicken Pizza, but with a twist that makes it accessible to anyone, anytime.  No need to knead dough for hours or simmer sauces from scratch—grab a few high-quality, ready-made ingredients and let the magic happen.

 

Ingredients:

• 2 (8-inch) ready-made pizza doughs
• 1 cup cooked chicken, chopped
• ½ cup BBQ sauce (sweet and spicy recommended)
• ¼ cup Gouda cheese, shredded
• 2 cups Mexican blend or mozzarella cheese, shredded
• ½ cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

 

Directions:

1.    Preheating the oven:

2.    If using a pizza stone, place it in the center of the oven and preheat to 500°F (260°C) for 1 hour before baking.

3.    Preparing the chicken:

4.    Toss the chopped chicken with two tablespoons of BBQ sauce to coat.

5.    Assembling the pizzas:

·         Spread the remaining BBQ sauce evenly over both pizza doughs, leaving a small border around the edges.

·         Sprinkle half of the Gouda and half of the Mexican (or mozzarella) cheese evenly over the sauce.

·         Distribute the BBQ chicken evenly across both pizzas, then top with sliced red onions.

·         Finish with the remaining cheese on top of the chicken.

6.    Baking:

7.    Transfer the pizzas to the oven and bake for 15–20 minutes, or until the crust is crisp and golden, and the cheese is melted and bubbly in the center.

8.    Finishing and Serving:

9.    Remove from the oven, sprinkle with chopped cilantro, slice, and serve hot.

 

Why Ready-Made Ingredients Work (and Work Well)

Using store-bought dough, rotisserie chicken, and your favorite BBQ sauce isn’t cutting corners—it’s choosing ease without sacrificing flavor. Here is why:

• ⏱ Time-Saving Without Compromise: Life is busy. Ready-made dough and pre-cooked chicken let you skip the prep and jump straight to the fun part—assembling and baking.
• 🧡 Consistency & Quality: Brands like Trader Joe’s and Costco offer reliable, delicious ingredients that rival homemade versions.  You get restaurant-level results with half the effort.
• 🎉 More Time for Connection: Less time in the kitchen means more time enjoying the meal with loved ones.  That’s what pizza night is all about.

 

Whether you're hosting a casual dinner or just craving something cozy and satisfying, this Shortcut BBQ Pizza delivers bold flavor and warm memories—without the fuss..

All-Purpose Stir-Fry Sauce

A beloved staple in Asian kitchens, this versatile sauce brings depth and harmony to everything from sizzling meats to vibrant vegetables.  In restaurants, it’s the quiet hero behind countless stir-fried dishes.  At home, having a jar ready in the fridge means you’re just moments away from a flavorful meal. Whether you're cooking for omnivores or vegetarians, this recipe adapts beautifully with just a few tweaks.

🌟 Ingredients:

• 1 cup oyster sauce (use vegetarian oyster sauce for plant-based version)
• 1 cup water
• ½ cup soy sauce
• ½ cup sugar
• ¼ cup vinegar (rice vinegar preferred)
• ¼ cup ketchup
• ¼ cup cooking wine (Shaoxing or dry sherry works well)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp bouillon powder (chicken or mushroom, depending on preference)

🔥 Durations:

1.    Combine all ingredients in a saucepan.

2.    Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.

3.    Remove from heat and allow to cool completely.

4.    Transfer to a clean glass jar with a tight-fitting lid.

5.    Store in the refrigerator for up to 2 weeks.

🍽️ Usage Tip:

For each stir-fry dish, use approximately ¼ cup of sauce per serving.  Adjust to taste depending on the ingredients and desired intensity.

Alternative ingredients can be used:

🧂 Umami Base:

OriginalAlternatives

Oyster sauce , Vegetarian oyster sauce (made from mushrooms), hoisin sauce, mushroom soy sauce.

Chicken bouillon powder , Mushroom bouillon, vegetable stock powder, miso paste (adds depth and saltiness).

🍶 Salty & Savory:

OriginalAlternatives

Soy sauce Tamari (gluten-free), liquid aminos, coconut aminos (lower sodium & sweeter).

🍭 Sweetness:

OriginalAlternatives

Sugar , Honey, maple syrup, brown sugar, coconut sugar, or a sugar-free sweetener like stevia or monk fruit (adjust to taste).

🍷 Tang & Acidity:

OriginalAlternatives

Vinegar : Rice vinegar, apple cider vinegar, white wine vinegar, lemon juice.

Ketchup , Tomato paste + a touch of sugar and vinegar, chili sauce for a spicy kick.

🍸 Aromatic Depth:

OriginalAlternatives

Cooking wine , Shaoxing wine, dry sherry, mirin (sweeter), sesame oil or omit and add a splash of vinegar for brightness.

Zucchini, Egg, and Cheese: A Simple, Satisfying Delight

When time is short but your taste buds crave something comforting and nourishing, this zucchini, egg, and cheese recipe steps in like a trusted friend.  Zucchini, with its subtle sweetness and tender bite, pairs beautifully with creamy eggs and melty cheese to create a dish that’s both wholesome and indulgent.  Whether you're cooking for one or feeding a hungry family, this quick skillet meal transforms humble ingredients into a golden, savory treat. It’s perfect for breakfast, lunch, or a light dinner—and it’s ready in minutes.

 

Ingredients:

• 1 small yellow onion (about 4 oz.), thinly sliced
• 2–3 garlic cloves, halved
• 1 small zucchini, shredded (about  1 1/2 cups)
• Salt and black pepper, to taste
• 2 eggs, room temperature, lightly beaten
• 1 tablespoon cornstarch
• 1/4 cup grated cheese (any kind you like)
• 1 tablespoon fresh Italian parsley, chopped
• 2 tablespoons olive oil

Directions:

1.    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2.    Add the onion, reduce heat to medium, and cook for 3–5 minutes, stirring occasionally, until softened and translucent. Remove from heat.

3.    In a mixing bowl, combine zucchini, garlic, eggs, salt, and pepper.  Mix well.  Add the cooked onions and stir to combine.  Sprinkle in cornstarch and mix until evenly blended.

4.    In a clean non-stick skillet, heat the remaining tablespoon of olive oil over low-medium heat.  Pour in the zucchini mixture, spreading it evenly.

5.    Cook gently until the bottom is golden brown, then carefully flip and cook the other side for about 5 more minutes.

6.    Sprinkle cheese and parsley over the top.  Allow the cheese to melt.  Taste and adjust seasonings as needed.

7.    Serve warm as a light meal or snack.

Feminism and the Crisis of Gender Essence

Today, women are no longer like the generation of our mothers and grandmothers.  They demand equality, they want the same respect as men.  Yet, behind this pursuit often lies the ego’s desire for recognition.  In chasing equality, many women are unknowingly drawn into slogans that sound appealing but make them lose sight of deeper values.

From the very beginning, women were created with distinctive qualities: emotional richness, intuitive wisdom, the ability to nurture and transform.  But instead of being honored, modern society convinces women that they must be strong like men.  At that moment, the ego arises, together with resentment of past mistreatment—as if history had only seen women as “decorative vases” in feudal times.

Another reality is that many women grow up without a strong father figure.  Some fathers are absent, weak, or overbearing, leaving a wound of distrust toward men.  Feminist ideology easily exploits this wound, turning it into a so-called movement of “justice.”  On U.S. campuses, one often hears slogans like: “I am a victim. I am oppressed. I am justice.”  As a result, more and more movements arise that shame men—changing how men also see women.

A personal example: my niece once criticized traditional gentlemanly gestures—opening the car door, pulling out a chair, giving flowers, paying for dinner.  She said: “If women can earn money just like men, why should we depend on them to pay?”  This reflects how modern society erases gender differences while losing the beauty of love between man and woman.

When women try to become strong like men, they forget their sacred role: not to compete, but to transform with love.  In its extreme form, feminism becomes a “secular religion” that worships the ego rather than honoring destiny.

The consequences are not only on women.  When men lose their role of guidance, they become weak and uncertain. Love between the sexes loses its natural complementarity.  In schools, boys are taught to be obedient, not aggressive, to “share toys with girls” even when taken from them.  Their natural instinct to protect—part of their masculine essence—is labeled toxic.  Instead of being taught self-control, they are told to deny their strength. In today’s culture, anyone who embodies classic masculinity, such as President Trump, is branded as “toxic masculinity.”  Men are no longer allowed to be themselves.

The African American community in the U.S. is an obvious example: many children grow up with only mothers, without the discipline and silent strength that only a father can teach.  Boys then do not know what it means to become real men.  And when sexual pleasure can be gained easily through smartphones, dating apps, or pornography, men no longer need to strive, mature, or take responsibility.  Women, imitating men, also become careless about sexuality.  The result: society is left without true men and without true women.

A collapsing society is not only the result of weak men but also of rebellious women—not the rebellion of the soul seeking freedom, but the rebellion of the ego, rejecting sacred boundaries.  Women think of themselves as “independent warriors, cold CEOs, goddesses who can be sexy, maternal, and moral all at once.”  But they forget this truth: women were not created to conquer the world, but to transform the world through love.

Modern women may have power, but lack spiritual direction.  They enjoy sexual freedom, but forget the sacredness of sexuality. They demand gender equality, but ignore the natural law of balance.  They declare self-love, yet choose abortion for the sake of career. These are signs of a lost soul.  As Clarissa Pinkola Estés once wrote:

“A woman who has lost reverence becomes dangerous, not because she’s evil, but because she’s empty.”

A society without true men → women lose their orientation.
A society without awakened women → men lose their reason to rise.

This is the vicious cycle.  Healing cannot come from only one side. Women must first heal themselves instead of demanding that men heal them.  Men, likewise, must reclaim their strength to lead.

Half of society collapses because men no longer lead.
The other half collapses because women no longer know who they are.

Stir-Fried Eggplant with Mushrooms

 Eggplant and mushrooms are a comforting, flavor-packed vegetarian dish that celebrates the natural sweetness of mushrooms and the tender richness of eggplant.  By using king oyster mushrooms, which have a satisfyingly chewy texture reminiscent of scallops, this recipe offers a delightful alternative to meat—perfect for vegetarians or anyone seeking a refreshing change in their weekly menu.

This dish is not only quick and easy to prepare but also brimming with health benefits.  Eggplant and mushrooms together provide a hearty dose of fiber, vitamins, and minerals, making it a nourishing choice for busy days.  Whether you opt for shiitake, straw, or oyster mushrooms, the combination pairs beautifully with everyday seasonings like garlic, soy sauce, and pepper to create a savory, umami-rich stir-fry.

With just a few simple steps—soaking, slicing, and sautéing—you’ll have a vibrant, satisfying dish that’s best enjoyed hot with a bowl of steamed rice.  It’s a versatile recipe that invites creativity while staying rooted in wholesome simplicity.

 

Ingredients:

• 2 Japanese eggplants
• 2 large king oyster mushrooms
• ½ white onion, sliced
• 2 green onions, sliced
• 2 garlic cloves, minced

Stir-fry sauce Ingredients:

• 2 tbsp soy sauce
• 1 tsp vegan oyster sauce
• 1 tbsp sugar
• 1 tsp mushroom seasoning powder
• ½ cup water
• Pepper and Thai hot chili to taste

Thickening mixture ingredients:

• 1 tsp cornstarch
• 2 tbsp water

 

Durations:

1.    Preparing the mushrooms: Soak in warm water for 15 minutes.  Rinse, drain well, and slice.

2.    Preparing the eggplants: Wash and slice diagonally.  Soak in a bowl of lightly salted water for 10 minutes to reduce bitterness and prevent discoloration.  Drain.

3.    Mixing the sauce: In a small bowl, combine soy sauce, vegan oyster sauce, sugar, mushroom seasoning, and water.  Stir until dissolved.

4.    Stir-frying:  Heat a pan with a little cooking oil.  Add garlic and sauté until fragrant.  Add mushrooms and stir-fry over medium heat for 5 minutes, until tender and slightly firm.

5.    Cooking the eggplant: Add the eggplant and white onion to the pan.  Pour in the sauce, cover, and let simmer for 5–10 minutes until the eggplant softens.

6.    Finishing the dish: Stir in the cornstarch mixture to thicken the sauce.  Add green onions, pepper, and chili powder.  Toss gently and adjust seasoning to taste.

7.    Serving: Remove from heat and transfer to a serving plate.

Be Yourself

“Be yourself” – it can be a question you ask yourself every day, or a quiet reminder from deep within your mind.  On the journey of self-discovery, Zen masters often advise: “Turn inward and look within.”  Because our true self is not what others label us as, but the awareness of and ability to live in harmony with our original nature.

From birth, each of us is influenced by our family, society, and later by friends, environment, and media.  In the fast-paced rhythm of modern life, it’s easy to be swept away by outside expectations and pressures, forgetting the small voice within.  Have you ever felt exhausted from trying to please everyone?  Or worn a “mask” just to fit into a mold created by others?  If your answer is “yes,” you are not alone.

I, too, have gone through such years.  After my parents and brother passed away, I had to shoulder family responsibilities while trying to redefine my life.  It was a journey of learning to stand firmly on my own, free from the fear of being judged by loved ones or friends.  I realized that being yourself is not just a beautiful slogan—it’s a challenge that requires courage.

To be true to yourself means:

·         Accepting yourself with both strengths and flaws.

·         Not comparing yourself to others and avoiding becoming someone’s copy.

·         Being sincere in your thoughts, words, and actions, even if that sometimes goes against the majority.

Jack Ma once said: “When I live for myself, I am truly free and happy.”  Perhaps he said this because, in a society where personal freedom is not always guaranteed, preserving one’s authenticity is already a rare privilege.

In psychology, there is the concept of the “true self” and the “false self.”  The true self is our original inner being, with dreams, values, and even unhealed wounds. The false self is the outer shell we create to meet others’ expectations, to be loved, or to avoid pain.  Living authentically means returning to the true self and removing unnecessary layers of disguise.

From the Buddhist perspective, “being yourself” is not only about affirming your individuality, but also about returning to your “true nature”—the pure, untainted mind that exists in all of us.  The Buddha’s life.  Through mindful taught that when we are caught in greed, anger, and delusion, we are clouded by illusions and unable to see our real self.  Through mindful observation, we realize that our true self is not bound by the past, titles, or social roles.  At that point, living authentically no longer means striving to be “different” to prove oneself—it means living in accordance with the true mind, lightly, freely, and without being bound by praise or criticism.

In today’s social media era, the pressure to present a “perfect” image can push us even further from our true selves.  The dazzling images and success stories we see easily lead us to compare and imitate.  But these are only illusions.  When we return to living by our own values, we rediscover inner peace, and our relationships become more genuine, our life more meaningful.

To live as yourself, in the spirit of the Buddha’s teaching, is both an act of courage and a path of liberation.  Courage —because you dare to remove the masks.  Liberation —because you are no longer imprisoned by others’ opinions.  And perhaps, the greatest gift of this journey is the inner freedom you find—a freedom no one can give you, and no one can take away.

Stir-Fried Rice Noodles with Vegetables and Tofu (Vegetarian)

Stir-Fried rice vermicelli with tofu and green vegetables is a great vegetarian dish that includes the fresh green color of vegetables and tofu for a nutritious alternative to meat.  This is a perfect choice for vegetarians while still being full of nutrition.  Vegetarian stir-fried rice vermicelli is not only delicious but also very good for health.  With the main ingredients being rice vermicelli and vegetables, this dish provides a lot of fiber, vitamins, and minerals, helping to strengthen the immune system and support digestion.  In particular, vegetarian stir-fried rice vermicelli is an ideal choice for dieters, vegetarians, or those who want to enjoy a light, frugal meal.  [Note: This dish is low in fat and high in fiber, making it a healthy choice for those watching their weight or trying to improve their digestion.]  Processing this rice vermicelli dish is straightforward, ensuring the vermicelli remains soft and absorbs the harmonious spices of the fragrant sauce, which is made with fried onions, garlic, and soy sauce.

 

Ingredients:

Noodles & Protein Ingredients:

• 250g dry thin rice noodles (choose a chewy type)
• 2 pieces fried tofu (or fresh tofu, cut into bite-sized pieces)

Vegetables: (total ~4 cups; choose your favorites)

• Carrot, julienned
• Cabbage, shredded
• Red or yellow bell pepper, thinly sliced
• Bok choy, chopped

Aromatics:

• ½ white onion, thinly sliced
• 2 shallots, minced
• 2 garlic cloves, minced
• 2 green onions, chopped
• Cooking oil for stir-frying

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp dark soy sauce (for color)
• 1 tsp salt
• 1 tsp vegetarian seasoning powder
• 1 tsp vinegar
• ½ cup water

 

Directions:

1. Preparing the Sauce:

In a small bowl, mix soy sauce, sugar, dark soy sauce, salt, vegetarian seasoning, vinegar, and water.  Stir until sugar and salt dissolve.

• Tasting and Adjusting: For sweeter flavor, add more sugar; for more tang, add extra vinegar; for deeper color, add more dark soy sauce.

2. Preparing the Noodles:

• Soak dry rice noodles in warm water for 6–7 minutes or blanch briefly in boiling water until just softened.
• Drain, rinse under cold water, and toss with a bit of oil to prevent sticking and add shine.

3. Prepping the Vegetables & Tofu:

• Wash and cut vegetables into thin strips or bite-sized pieces.
• If using fresh tofu, cut it into cubes and fry until golden on both sides.

4. Stir-Frying the Noodles:

• Heat a little oil in a large pan or wok over medium heat.
• Sauté half the shallots and garlic until fragrant.
• Reduce the heat to low, pour in half the prepared sauce, and add the noodles.  Toss well for 2–3 minutes until noodles absorb the flavor.  Remove from the pan and set aside.

5. Stir-Frying the Vegetables & Combining:

• In the same pan, heat more oil and sauté the remaining shallots and garlic.
• Add vegetables and stir-fry over high heat until just tender but still crisp and brightly colored.
• Pour in the remaining sauce, then add the tofu.  Stir gently to coat.
• Return noodles to the pan and toss everything together until evenly mixed and heated through.  Adjust seasoning if needed.

6. Serving:

• Sprinkle with chopped green onions and freshly ground pepper.
• Serve hot and enjoy immediately.

Tips for Success:

• Noodles:  Thin, chewy rice noodles work best; avoid over-soaking to prevent mushiness.
• Vegetables:  Stir-fry quickly over high heat to retain color and crunch.
• Add-ons:  Mushrooms (shiitake, straw, enoki) add extra flavor and nutrition.
• Variation:  Swap in broccoli, chayote, snow peas, or any seasonal veggies for new flavors.

You also can

Upgrade Sauce:

• 3 tbsp soy sauce
• 1 tbsp dark soy sauce (for deeper color)
• 1 tbsp vegetarian oyster sauce (or mushroom stir-fry sauce)
• 1 tbsp sugar
• ½ tsp salt (or to taste)
• 1 tsp vegetarian seasoning powder
• 1 tsp rice vinegar (or apple cider vinegar)
• ½ cup vegetable broth (instead of water, for richer flavor)
• 1 tsp toasted sesame oil (added at the end)