Open Sesame! {Find it, Make it}

Hi. I love to search out new recipes and try new things. As I find them in magazines, on blogs, and various other places, I will make them and let you know how they turn out. I will also give you any tips to make it easier or offer suggestions on how I changed the recipe to better suit me and my family. Check back frequently for new recipe ideas.  Take a look at the other recipes in the {Find it, Make it} series or enjoy the other posts on Julie’s blog. – Amanda

Open Sesame! {Find it, Make it}

Although I associate this term as a memory from my younger years, I recently learned that it is from Ali Baba and the Forty Thieves as a magical phrase used to open the mouth of a cave. I’m not sure if I should be embarrassed that I am just learning this fact at 32 yrs old or because I really thought that when I uttered that while standing in front of the automatic doors at the library when I was 5 it caused them to magically open. Regardless, this post will indulge your inner sesame with 3, yes 3, recipes in one post all containing the magic little seed in all its glory.

Asian Grilled Chicken Strips

My first recipe is my own creation and I don’t really have measurements. I call it Asian Grilled Chicken strips. I just made that up. Basically I take chicken tenderloins and marinade them in the following:

  • soy sauce
  • fresh grated ginger
  • a crushed garlic clove or 2
  • SESAME oil
  • honey or brown sugar
  • chopped scallions
  • siracha sauce.

After a few hours at least I just throw the tenderloins on the grill. They smell and taste so good.

The last time I made the chicken I threw together this simple slaw I found on It was so easy and the black sesame seeds against the yellow mango looked amazing. The blog writer, Gina, has some great stuff and has won awards and been featured in some big name publications. Check out her blog when you get a chance.

Asian Cabbage Mango Slaw (Visit her page to see a beautiful photo of the finished dish.)
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 2 pts
Calories: 62.9 • Fat: 2.7 g • Protein: 1.1 g • Carb: 10.1 g • Fiber: 1.9 g • Sugar: 6.3
Sodium: 114.8 mg


2 cups shredded cabbage
1/2 cup shredded carrots
1 mango, not fully ripe
3 medium scallions, chopped
3 tbsp rice vinegar
1/2 lime, juiced
1 tbsp low sodium soy sauce (or tamari for gluten free)
1 tbsp sesame oil
1 tsp black and white sesame seeds


Julienne the mango (cut into strips). Combine with the cabbage, carrots, scallions and toss together in a large bowl.

Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.

Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.

Serve sprinkled with sesame seeds.

Well, I had to have dessert and you might be thinking sesame and dessert do not go well together. But what you also didn’t know is this dessert has soy sauce in it too!!! What a great way to whip up a sweet ending to this meal using ingredients I already have lying about! They may sound a little unconventional but you have to try it. My whole family loved them and they didn’t last long. This one comes from Joy the Baker at I’m sure you have heard of her.

Salty Sesame and Dark Chocolate Chip Cookies (View her page for step-by-step instructions with photos!)
makes 20 to 24 cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 to 1 teaspoon soy sauce (don’t be scared)
2 tablespoons black sesame seeds
1 cup dark chocolate chips
about 1/4 cup black sesame seeds for rolling and coarse sea salt for topping

Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we’ll preheat the oven after we chill the dough.

In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla and soy sauce. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the sesame seeds and chocolate chunks, and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.

Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.

Place about 1/4 cup black sesame seeds in a small bowl.

Scoop cookie dough by the heaping tablespoonful into your hand. Roll into a ball, and toss around in the black sesame seeds. The dough balls don’t need to be completely covered in seeds, just coated well. Place on prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two. The oils on the seeds can tend to go rancid. These cookies are best eaten within a few days. That shouldn’t be much trouble!

“OPEN SESAME”!!!! Your mouth will thank you!
From my searches to your dishes. Enjoy!

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