Comments are back on! I can finally hear you guys! Oh, it feels so nice to have you back. So, so nice.
I’m truly sorry for all of you who actually took the time to write a comment that never made it through. I really wish that I could get them all back somehow and read them. You guys can’t even begin to imagine just how much I enjoy reading what you have to say.
I only hope that you haven’t cursed me too much when you noticed that your comment never made it to this site.
Oh, and please, please, don’t let that stop you from conversing or sharing your thoughts and impressions with me in the future.
‘Cuz THAT would be a disaster.
Let’s just pray that this never happens again.
Now, on with the eats, shall we? Care to guess what’s for dinner tonight?
Chicken, what else?
I guess I better warn you right away, I’ve been on this big chicken kick lately.
So of course, a few recipes involving chicken are to be expected in the next few days. I promise not to give them to you all at once…
This recipe here hardly qualifies as a chicken recipe, though. It’s more like zucchinis and mushrooms with a few pieces of chicken. I was in the mood for LOTS of zucchinis, that night.
Alright, alright, I fess…
I had LOADS of zucchinis to use up. There. I said it.
Still, I’m real happy I did, because trust me, I wouldn’t even take one out of the ingredients list. It was just perfectly good with all the huge chunks of courgettes, big pieces of mushroom and jumbo cashew nuts.
Talk about amazing texture!
The flavor combination was just superb too. I mean, you have cashews, almond butter, sesame oil and toasted sesame seeds… so of course, a very intense nutty flavor is to be expected. But, it also has just what it takes of a
tang zing from the vinegar as well as a serious hint of heat kick from the Sambal Oelek.
Perfect combination if you ask me. And talk about healthy, too! I would honestly not change a thing.
And I will honestly be making this one again…