My Happy Tribe

August 2014 Visiting Teaching Handout

Visiting Teaching Message: The Divine Mission of Jesus Christ: Messiah

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Handmade Lotion

2 oz. handmade lotion

 

Great gift idea: Etsy Shop (My Happy Tribe)

**Free shipping in the U.S. until August 15th**

 

 

 

August 2014 Visiting Teaching Handout

August 2014 Visiting Teaching Handout

August 2014

August 2014 Visiting Teaching Handout (blank)

Handout made with Butterfly Garden by Katybug Scraps.

Posted by: Angelyn on Wednesday, July 30, 2014.

July 2014 Visiting Teaching Handout

Visiting Teaching Message: The Divine Mission of Jesus Christ: Advocate

Download Options:

Handmade Lotion

2 oz. handmade lotion

 

Great gift idea: Etsy Shop (My Happy Tribe)

**Free shipping in the U.S. until July 15th**

 

 

 

July 2014 Visiting Teaching Handout

July 2014 Visiting Teaching Handout

July 2014

July 2014 Visiting Teaching Handout (blank)

Handout made with In My Backyard by Scraps By Andrea.

Posted by: Angelyn on Monday, June 30, 2014.

Chinese Chicken Salad

Chinese Chicken Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 
Ingredients
  • 2 large oranges
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 3 T. grated fresh ginger
  • 3 T. sugar
  • 1 T. Asian chili-garlic sauce
  • 3 T. vegetable oil
  • 2 T. toasted sesame oil
  • 4 (6-8 ounce) boneless, skinless chicken breasts, trimmed
  • 2-3 romaine lettuce hearts, sliced thin
  • ½ small head Napa cabbage, cored and shredded
  • 2 bell peppers, cut into matchsticks
  • 1 cup fresh cilantro leaves
  • 1 cup salted dry-roasted peanuts, chopped
  • 6 scallions, sliced thin
Instructions
  1. Peel the oranges with a knife. Segment the oranges and transfer the segments to a small bowl. Set aside for garnishing the salad. Squeeze the juice from the orange membranes into a second bowl (juice should measure ¼ cup).
  2. Combine the orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in a bowl. Transfer ½ cup of the orange juice mixture to a 12-inch skillet. Slowly whisk vegetable oil and sesame oil into the remaining orange juice mixture to make the vinaigrette. Set aside.
  3. Bring the orange juice mixture in the skillet to a boil. Add the chicken, reduce heat to medium-low, cover and simmer until the meat registers 160 degrees (about 10-15 minutes), flipping halfway through cooking. Transfer the chicken to a plate and let rest for 5-10 minutes.
  4. Meanwhile, boil the pan juices until reduced to ¼ cup. This will only take about 1-3 minutes. Set aside. Shred the chicken into bite size pieces, transfer to a medium bowl, and toss with the reduced sauce, any accumulated juices, and 2 tablespoons of the vinaigrette. Let sit for 10 minutes.
  5. Toss the romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with the remaining vinaigrette in a large bowl. Transfer to a serving platter and top with the chicken and oranges.

 

Posted by: Angelyn on Friday, June 20, 2014.

Posted in: Recipes Salads