Our Weekend at Snow Mountain Ranch - AVS School Retreat ~ One Great Weekend! + Honey Teriyaki Chicken

We had a wonderful weekend at the Alpine Valley School retreat. We have this retreat every year and this year was a whole lot of fun!

On the way up it was cool and began to snow. As the evening progressed the snow picked up and began to really come down. The next morning we awoke to a beautiful scene outside.

Inside the cabin we were cozy, warm and happy. Game playing was happening on nearly every table. Conversations were lovely.

The Cures planned economical and yummy meals. Everyone took turns helping to prepare, cook and clean up.

Saturday was lovely. The kids swam, roller skated, and had fun outside. Ellie and Kohlton went for a long bike ride on the race course at SMR. Larr came up for the day since we could not leave Remmie home alone for so long and he could not stay in the cabin. When Larr arrived people greeted him and asked where Ethan was.

The evening was perfect for a campfire singalong. What a great time we had. Ethan had to work, so Andreas took up the job of tending to the fire.

On Sunday most of the families went roller skating at the Keva Center and then some of us closed up the weekend with dinner at Tommyknockers in Idaho Springs.

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Here's what we are having for dinner tonight:

Honey Teriyaki Chicken
via: Chocolate Broccoli Blog

Chicken
1/3 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon Worcestershire sauce
1 pound boneless, skinless chicken breast, cut into bite sized pieces
2 tablespoons all-purpose flour

Sauce
3 tablespoons sweet chili sauce
2 tablespoons tomato ketchup
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoon low sodium soy sauce
1/4 cup of water
2 teaspoons cornstarch
2 teaspoons toasted sesame seeds (optional)

Combine first 6 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425 degrees. Remove chicken from the marinade. Add in flour to a medium sized bowl and toss to coat, shaking off excess. Line a jelly roll pan with parchment paper and add the chicken, spacing evenly across the pan. Bake 20 minutes, stirring once halfway through.
While the chicken is baking, combine chili sauce, ketchup, honey, fish sauce, and soy sauce in a medium sauce pan. Bring to a low boil and heat until thickened; about 6-8 minutes. Combine water and cornstarch in a small measuring cup, whisking until dissolved. Add to sauce mixture, bring to a boil.
Remove chicken from the oven and pour the thickened sauce, stirring to coat each piece. Place the chicken back in the oven and cook for an additional 5 minutes more. Sprinkle with sesame seeds and serve over hot cooked noodles or rice pilaf.