Panda's Orange Chicken

This takes a bit of work, but is worth it if you like Orange Chicken!

See Jamie's full Orange Chicken Recipe

Read more...

Pepper's Famous Chili & Cornbread

Pepper's Famous Chili



1lb. ground beef
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans with liquid
1 (15 oz.) can pinto beans with liquid
1/2 c. diced onion
1/4 c. diced celery
2 med. tomatoes, chopped
1 tsp. cumin
1 T. chili powder (2 T. if you like it hot)
1 tsp. black pepper
2 tsp. salt
1 c. water

Brown beef and drain liquid. Crumble beef and put into a large pot mix in all other ingredients. Cook over low heat stirring every 15 to 20 mins. for 2 to 3 hours. (You could also use a slow cooker.)

Cornbread

Makes 24
Butter, room temperature, for pan
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry

Directions
Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

Read more...

Veggie, Rice and Cheese Supreme

I have been into this clean eating thing and I wanted to post a few recipes here and there for some yummy healthy recipes. Here is the first of many to come.

Veggie, Rice & Cheese Supreme: (great for a snack or side dish)

You will need:

2 1/2 cups water

1 Cup brown rice

1 tsp olive oil

1 small zuchini, halved and cut into 1/4 inch slices

1 small yellow squash, halved and cut into 1/ inch slices

2 cloves garlic minced ( i love garlic so I use 3 - 4 depending on the size)

1/2 tsp. sea salt (sea salt make sit cleaneating and is yummy)

1/4 tsp. fresh ground pepper ( i use regulary)

3/4 cup shredded reduced-fat Monteray Jack cheese (about 4 oz.)

Instructions:

One: in a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.

Two: When the rices has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add Zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally.

Three: Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 - 2 minutes until the cheese is melted.

Three: Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 - 2 minutes until the cheese is melted.

Read more...