Recipes, Salads and Dressings

Sesame Ginger Vinaigrette

Never go to the market when you’re hungry. Isn’t that what they always say? My daughter and I went to the store to pick up a few things we needed for our family’s dinners this week. Right at lunch time! Both of us were very hungry, so needless to say, we picked up our share of fun snacks. Everywhere we turned there was something we wanted to try. Before we left with all our goodies, we made one more stop at the market sushi counter to pick up some veggie rolls that we planned to gobble down as soon as we got home.

On the drive home, it occurred to me that in our hunger-crazed haste, we forgot to pick up our favorite asian sesame dressing to use on our veggie rolls (we put dressing on everything ’round here.) So as we made our way home, I mentally ran through what I had in stock at the house and realized I could probably throw one together with what we already had. It turned out great! I plan to use it as a marinade for chicken this week as well.


Sesame Ginger Vinaigrette (Dressing/Dip/Marinade)


  • 1/2 cup rice vinegar
  • 1 tsp onion flakes (I used dried chopped red onion because I had it on hand. Finely minced shallot would be lovely too, though)
  • 2 tsp agave
  • 1 tsp soy sauce
  • 1 tbsp tahini
  • 1 tsp grated fresh ginger (I used the pretty shavings that came with our veggie rolls)
  • 1 tbsp sesame oil
  • 1/2 – 3/4 cup salad oil of your choice (I used vegetable oil)


Combine the rice vinegar, onion, agave, soy sauce, tahini and ginger. I used an immersion blender to blend it all, but a vigorous whisking would work just fine.

Slowly drizzle in your oils while blending or whisking well to fully incorporate the oils with the other ingredients. Some folks like their dressing more oily than others, so stop around the 1/2 cup mark and do a taste test. Then slowly drizzle in more oil until you get the balance of vinegar and oil that you prefer. We like our dressings on the vinegary side over here.

Store in the fridge for up to a week.

Recipes, Salads and Dressings

Copycat ‘Ohana Chicken Marinade

This time last year we were headed down to Orlando, Florida for a family vacation at Disney World. *sigh* I’m a bit of a Disneyphile. I think I may enjoy our vacations there even more than the kids do! Hubberman’s two brothers their families joined us last year, as well as their dad. It was a fantastic time. While there, one child from each family was celebrating a May birthday, so for our last day in Disney we had reservations for a big birthday dinner celebration at ‘Ohana in the Polynesian resort. This was the first time we had ever dined there in all our visits to Disney, and it did not disappoint. I was especially impressed with their chicken. The flavoring on that bird was out of this world!

When we returned home, I launched into a full scale internet research project to see if I could find a comparable marinade for chicken. Apparently, the long time chef there has since left, so some recipes seemed to reflect his recipe, while others claimed to be the “updated” chicken. Enough people raved about the recipe below that I figured it was worth a shot, even if it didn’t duplicate what we had experienced there. It ended up coming very close to the flavor I remembered from Disney. Yummy! So here it is!

  • 2 tbl. garlic, minced
  • ¼ cup malt vinegar
  • ¼ cup lemon juice
  • 3 dashes tabasco
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ¼ cup light brown sugar
  • 1 cup olive oil

Combine the first 7 ingredients in a blender or with an immersion blender. Then slowly drizzle in the olive oil, blending to emulsify. Marinade your chicken for 1-2 days in this mixture.

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