Gonna make some guac dip. Onion powder, chopped Roma tomato, lime juice, maybe a bit of lemon, lemon-pepper and some garlic salt and maybe garlic powder.
I got regular avocados but the fancy ones are either 88 cents or 99 cents at Sprout’s this week (thru next Tuesday).
I need a big more Kikkoman’s - it’s not as sweet as I thought it would be - I doubled the amount of mandarin oranges, about 4 big rings of pineapple slices (chopped) plus ALL of the juice from the can of pineapple and both cups of mandarin oranges and a full bottle of Kikkoman’s Sweet and Sour. A little shredded carrot and red and orange pepper, sliced and diced (just a bit - about 1/4 each).
Had to break my 5lb bag of rice. Now I only have 100lbs on back up. (well, plus the 4 or 4.5 lbs left in that bag). So I’ll be shopping for another 5lb bag.
I used WM chicken nuggets with onion powder, garlic salt, a little salt, a little pepper, lemon pepper, paprika and cayenne pepper sprinkled on them. Baked them @ 425 for 12+ minutes and put into the sauce. It’s not bad at all. Could be just a tad sweet. I may add some white sugar. That will be cheap.
In a minute I’ll post you my weird asparagus recipe. It was only about 6-7 years ago that I finally had asparagus. It was grill-roasted and drizzled with butter. I don’t get steak like I did 6+ years ago but for awhile it replaced my beloved steamed broccoli with butter as a steak side. Even now, I’ll take grilled asparagu (MUST be grilled) with butter.
Sounds great. Do you like restaurant guac? I don’t. It always taste rotten, imo. Don’t know what they do to it. Love homemade though. Spread on a piece of toast usually hits the spot.
Would some apricot jam help with the Kikkoman’s? Sort of a Chinese orange chicken?
I made Chinese Honey Walnut Chicken tweaked to low carb a couple weeks ago. Browned the chicken instead of the usual tempura batter. Used our pecans instead of walnuts and Splenda and sugar free honey instead of all the sugar and mayo. It was pretty close to the real thing.
Did I tell you about the bacon wrapped chicken? So simple. Wrap a piece of raw bacon (thin cut is fine) around a raw chicken tender or whatever boneless cut. No seasoning needed. Oven or dry skillet to cook. Remove meat from skillet. Add 2 oz. of cream cheese (or sour cream or yogurt) to the pan drippings and stir together until melted into a sauce. Pour over the chicken. It’s rich so needs a light side.
I get antsy if the pantry and freezer aren’t full. A hold over from my grandma who lived through the depression and the wars. Since Trump, I’m not staying prepped but that might change in ‘20. Hope not.
My grandparents had cattle so the freezer was always full. There’s no such thing as steak from 30 years ago. Folks today are too afraid of marbling. Oh my, milk straight from the cow with a layer of cream on the top...... ahhhhh.