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We’re currently still buried under nearly two feet of snow in southern Kentucky, which is pretty crippling for southerners. We got a decent amount of snow on Wednesday, but early Friday morning we were slammed by winter storm Jonas. In preparation for hibernation, we made an obligatory run to our local Walmart on Thursday night; the parking lot looked like it did on Black Friday. If I didn’t desperately need a few things, I wouldn’t have gone in.
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I really wanted to make Chicken Cashew Salad with Orange Sesame Ginger Dressing to share with my readers, since the Chinese New Year is quickly approaching. When we arrived the store had about 4 loaves of a bread left, and in the midst of the chaos I forgot to get chicken breast. I’m not entirely sure there was any fresh chicken left. I convinced myself on the ride back home that I had a bag of frozen chicken, but instead I had 3 frozen whole chickens. I decided to forego the chicken altogether, and share the recipe anyhow; just remember–you can always put the chicken back in. The highlight of the Chicken Cashew Salad with Orange Sesame Ginger Dressing, is the homemade dressing. It also makes a lovely dipping sauce, and chicken is delicious marinated in it. My leftover dressing is going on a whole roasted chicken later today.
Jeremy “needs” something a little more substantial than a salad, or so he says. While I was in Walmart, I picked up Pagoda Express Chicken Egg Rolls and Pagoda Express Crab Rangoon to pair with our Chicken Cashew Salad with Orange Sesame Ginger Dressing. It also give us the opportunity to talk to Gabe about the upcoming Chinese New Year which runs February 7 through February 13, 2016. Did you know the upcoming year is the year of the Monkey? I want him to have a better understanding of other cultures and the holidays that they celebrate.
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Doesn’t that look delicious? Here’s my recipe for Chicken Cashew Salad and Orange Sesame Ginger Dressing
- ¼ cup orange marmalade
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- ¼ cup soy sauce (recommend low sodium)
- ¼ cup water
- 2 teaspoons grated fresh ginger
- 1 tablespoon rice wine vinegar (regular vinegar will work in a pinch)
- Optional red pepper flakes to add a bite of spice
- Mix all ingredients in a small bowl. Store cover in refrigerator until ready to use.
For my salad, I use a bed of our favorite greens or lettuce, chopped cucumbers, peeled and separated mandarin orange slices (I find the canned ones to be too sweet, plus fresh orange adds a serving of fresh fruit), lightly chopped unsalted roasted cashews, and some sliced grilled chicken breast.
The Pagoda products pair perfectly with the Chicken Cashew Salad with Orange Sesame Dressing. I like Pagoda products because they only use 100% white meat chicken, and no MSG or artificial colors. Right now there is an Ibotta offer for $.50 off two Pagoda products.
“Everything your hunger demands,” is the Pagoda motto.
I found the Pagoda products in the freezer section of our local Walmart, but it wasn’t located with the rest of the Chinese food so you might have to browse the freezer aisles. Don’t forget to use the Ibotta offer for $.50 off any two Pagoda products.
My son has a snow day today, so we’re going to head out sledding in a bit. I still have to go to the grocery store to get chicken, too! Did you get snow where you live?