We have been some really busy Bees these days. Taking on the community garden plot has been a lot of hard work. However, it is finally starting to look like progress is starting. I am so happy that the lovies get so much pleasure out of just being out in nature. The weeds have been no joke though! It looked like a tiny lawn between each row after the first few days of rain. I have to admit when I started weeding in the rows I had to really watch to make sure I was pulling the right things! Haha!
Mike and I were actually able to manage a little “get away” to see George Lopez preform on Friday. We had a really great time and it was so nice to get away together for a night. It is so important to still have “dates” with your spouse. It always gives us a little extra reminder of why we first got together. It feels wonderful to just laugh and focus on one another for a little bit now and then. It also made it that much sweeter to go home and eat up the lovies from missing them.
Now to the main event. Originally I had first thought to share the original Cashew Chicken recipe but I decided to shelf it a few months ago. Then just recently I was tap dancing through Pinterest and came across the idea to make a meatball version. I have here my own version of what I felt made me think of Cashew Chicken. I hope you enjoy.
- 1 lb Ground Chicken
- White pepper (to taste)
- Garlic Powder (to taste)
- Salt (to taste)
- 1 Scallion Finely diced
- ½ Red Bell Pepper
- ¼ Cup Cashews (chopped up)
- 4 Tbs Low Sodium Soy Sauce
- ½ Tbs Sugar (or to taste)
- Dash or two of Sesame Oil
- ¼ cup Plain Panko Breadcrumbs
- Preheat oven to 350
- Mix Soy Sauce,Sugar and Sesame Oil together and set aside.
- Season Chicken with Garlic, White Pepper and Salt to taste.
- Chop Scallion,Cashews and Bell Pepper, add to Chicken
- Add Panko Crumbs.
- Add about half of the Soy Sauce mixture.
- Mix all ingredients till combined.
- Form into meatballs of desired size.
- Place on baking sheet and cook for 15- 20 minutes.
- Brush with left over sauce after cooking.