Sweet Blossoms and Sweet Chicken!

Yesterday we had a dentist appointment and there was a beautiful tree right out front of the office. I couldn't help myself! I had to pick some stems off the tree and bring them home. Beautiful, pink blossoms that look like roses when you first glance at the tree. They are so delicate; the moment you touch the branch the dainty petals fall to the ground. So I carefully removed two branches and brought them home to my blue vase of water.

Now to the chicken!!!! Brian doesn't care for sweet sauce with meat so when he is gone I try to remember to make meals that the boys and I enjoy that Brian doesn't care for. So here is a Sweet and Sour Chicken that is so tasty!

Oil to cover skillet

4 Chicken breasts cut into bite size chunks

3 Eggs, beaten

1/4 C. Pineapple juice

1 C. Arrowroot powder

Heat skillet to medium, medium-high heat. Add oil. Toss chicken breast chunks in pineapple and egg mixture then toss individually in arrowroot powder. Cook chicken until brown and done.

1 Can Pineapple chunks, drained (reserve juice)

1/2 C. Apple cider vinegar

1/2 C. Sugar

1 Med. Green pepper, cut into 1-in. squares

1/4 C. Water

2 Tbsp. Arrowroot powder

2 Carrots, cut into small strips

In a 5 quart pan, add pineapple juice, vinegar, and sugar. Mix well. Mix arrowroot powder and cold water in a container. Mix well then add to pineapple juice mixture. Bring to a boil for 1 minute. Reduce heat to meduim. Add green pepper and carrots. Cook until vegetables tender. Add meat until warm. Serve over rice or Quinoa.