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.
Nice, I’ll try to save that one. I can handle about anything from restaurants. Used to be “on the road”. I had my favorites though they were usually chains.
The apricot jam is a good idea. When doing Sweet and Sour, I usually go pineapple and mandarin oranges. I think some lemon, some white sugar (or brown) and the apricot jam would work. Shoot, maybe even a little strawberry preserves. Just a little.