Tuesday, February 1, 2011


As they say it is better late then never.. Busy day trying to get an order out for pick up this afternoon , but order all done and gone so now it is time to post on the blog... Going to cook salmon bake tonight with a salad... yum yum..The sun up here is great... Has been a beautiful day , cold but still a beautiful day... Might go and get some Poly's tomorrow and plant my front porch... Have to keep reading to see who WON!!!!


Serves 4
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over rice...
How to roast cashews
Preheat oven to 350 degrees Fahrenheit. Arrange cashews in an even layer on a baking sheet.
2 Place baking sheet into oven for approximately five minutes. Remove cashews from oven and stir gently to prevent burning.
3 Continue roasting cashews for another five minutes, remove and stir again. Return cashews to oven for another five to 10 minutes.
4 Remove cashews from oven once they are slightly golden brown, approximately 15 to 20 minutes total roasting time. Let cool slightly until cashews are warm but can still be handled.
5 Use a pastry brush to coat cashews lightly with oil while the nuts are still warm. Sprinkle with preferred amount of salt and allow to cool..

Make sure you keep watching them bake as they burn real easy..


Well I have drawn the name for the winner of this months giveaway.. Since January was an organize and clean month I thought it only be fitting that the gift have something to do with cleaning.. After I had made this I wanted to keep them for myself , so I might be making more of these..I love the way these Rubber Gloves they turned out..
I had said that it only takes one comment to win but in this case that was not the case. The one who posted the most was Olivia Wade... Congrats and please send me you address and I will pop them in the mail to you...New month so keep the likes and comments coming .. There will be a bit of a twist to this month but I will let you know in a couple of days what it is.


  1. Hi Aunty Judy, so we are trying this Cashew Chicken tonight! I will post our review tomorrow :) Can't wait!

  2. Okay thanks sweetie , looking forward to your comments... Once you are home with the new baby you will be able to try out a ton of these recipes...

  3. SO...delicious!!! Robin also loved it! The only thing I did was add some cut up red bell peppers and some chopped up celery just before adding the sauce, so they were still a little crisp! Thanks for this one...it will definately be a repeat!! x0