Sunday, January 24, 2016

Sunday, January 24, 2016

What the Beck???

Did you know that today is 
National Peanut Butter Day?
(Who came up with that one?)
I bet they own a peanut farm!

Today is my Aunt Ada's birthday!  Happy 94th, Aunt Ada!

 Then...

and now!

Recipe Review

Today’s Recipe and Location: Sesame Chicken Salad

Found in: The Pioneer Woman Cooks: Dinnertime

Pages: 38 - 39   Copyright:  2015 Harper Collins

I figured out that there are 342 calories, if 6 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

I really love this salad. I had to use iceberg lettuce because dark green messes with my meds. I did omit two items from the recipe: cherry tomatoes and mandarin oranges.  I imagine they play a huge part in the flavor. I, however, loved it without those two fruits.  Anything with sesame seeds is a keeper for this girl.

 Here are the ingredients that I used to make this recipe.

 To make the dressing, combine all of the needed 

ingredients in a blender until completely smooth.

 It is a golden color. Taste the dressing now,

 and make sure it meets your needs. I didn't 

have to add anything, as I thought it was perfect.

 I poured the dressing into a mason jar,

 and put it in the fridge.

 I love, love, love this dressing.

 Here is where I varied from Ree's recipe.  

It was unintentional, and I don't think 

it mattered, but I goofed.  

I cut the chicken into bite size pieces,

 and then grilled it in olive oil, whereas Ree cooked 

the chicken whole and then chopped it up.

I hate it when I am wrong.

 I seasoned the meat with salt and pepper.

 It looked so darn good!

 I added in a third of the dressing, and began 

adding the black sesame seeds. Black sesame 

seeds are new to me.

I am a BIG fan of sesame seeds!

 The next step was to add the white sesame seeds. 

It was a sesame seed explosion.

Here is the final product!

I loved every bite of this salad.