I was recently contacted by Girard’s, asking if I’d like to try some of their newest flavors of dressings. I love dressings and sauces… so of course I was game. I tried to come up with ways to use the dressings aside from just for salad:
The first one made an appearance in one of my school lunches – bottom right cup is shredded cabbage & carrots, tossed with some of the apple poppyseed dressing. The sweetness was really nice with the veggies (the rest of the lunch is fairly standard for me – turkey/asiago sandwich, mozzarella sticks, chocolate sticks, and a bit of zucchini gratin in the top right.
Another day, I marinated boneless/skinless chicken thighs overnight – two in the apple poppyseed, and two in the creamy balsamic dressings. Then I roasted them for a little bit in my toaster oven (too hot to bother with the full oven, besides it was just 4 small chicken thighs).
I took one of them, put it over a ramen brick that I’d quickly flash-cooked in boiling water (no, I didn’t use the MSG packet),
then cooled on a plate for a little bit.
Drizzled a little more balsamic on top, and yumm! Kind of like a ramen salad but not crunchy 🙂 Really tasty this way – to be honest, of the two as marinades for the chicken, the balsamic came through in the taste of the chicken much more clearly.
One of the other chicken pieces – I chopped up and tossed on top of a plainly cooked brick of udon (originally frozen), then drizzled more balsamic (I am totally in love with this dressing; can you tell?) on top. In the side cups are roasted zucchini, cut up honeydew and three golden rainier cherries (my favorite!).
Last was an idea from my favoritest buddy Jenn – I mentioned the dressings to her and she said “Apple poppyseed makes me think of pork chops,” so I said, “Okay, done!” and bought some pork chops (yes, they’re kind of fatty – don’t worry, I cut that off before I ate it), marinated them overnight in the apple poppyseed dressing, then roasted them in my toaster oven (ditto the reason above) for a little bit. Sprinkle a little salt and pepper on top before serving, and hot damn, this was delicious!!! (The veggies are just more roasted zucchini, and some roasted potatoes/carrots from something else I made that didn’t quite turn out the way I wanted.) I would definitely do that again in a heartbeat… noms!
Why do any of you even care about this? Well, how about this: Girard’s has generously offered up five (5) prize packages to some lucky readers! Yes, that’s right, it’s a giveaway!!!
How to enter:
Tell us below how you plan to use the dressings – share ideas, tips, hints, recipes, whatever!!! Be creative, be unusual, be boring, be plain, be whatever you want to be! Use a real email address because that’s how I’ll contact you. You have until midnight EST on August 22, 2010, to enter!
I’ll use random.org to pick a winner from the comments that adhere to the directions. There are FIVE PRIZE PACKS!!! so you should enter because there’s a high probability of winning (last contest I held, only about 30-40 people entered, that’s really good with 5 chances to win!).
I received no monetary compensation for this post and am under no obligation to post this, and informed Girard’s beforehand that should I choose to post about the dressings, I would post my honest opinion, positive or negative. I have not yet had a chance to try the other two dressings, or I would have included my opinion of those as well. Please note that these dressings do contain a fair amount of sugar and lean on the sweet side of dressings, so if you prefer savory, this might not be to your liking.