Copy Cat Panda Express Orange Chicken

There is this game I play, all by myself, every day on my way home from work--it's incredibly fun.  It's called See if you can come up with something good for dinner based on only what's in your house, before you pass the last grocery store.  Ever heard of anything that sounds funner?  It consists of scouring recipes/Pinterest at stoplights, and perpetually reminding myself that while I call salad dinner, the sir in my life does not.  Yesterday I planned on having sandwiches for dinner, but then I realized I didn't have satisfactory bread on hand, or really anything to make it more exciting than bread, meat, & lettuce.  And, while an average sandwich like that is acceptable for lunch, I have this notion that a sandwich for dinner needs to be exciting.  Like fancy cheese, avacado, arugula, heirloom tomato-exciting.  So alas, if I made sandwiches I would have to go the the grocery, and lose my game (which I do on pretty much a daily basis.... but I was feeling motivated yesterday!)  Thus, orange chicken was born.  It consists of mostly pantry staples (and because of my inexplicable affinity for Asian food, I had it all on hand...) and comes together pretty quickly.  Plus, it earned a high-five from the sir, so you know it's good.

Festive Green Beans

I have a soapbox I admit I frequently stand upon.  I HATE casserole.  If a recipe has condensed soup, sour cream, or any other slooshy, gushy condensed canned wanna-be food I refuse to eat or cook it.  So, come holiday time when green bean casserole is at every event I get a little queasy.  This fresh, colorful green bean dish is my answer to green bean casserole.

• 1 lb green beans, ends trimmed
• 3/4 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/3 cup maple syrup
• ~6 strips bacon
• 1 clove garlic chopped
• Salt & pepper to taste

1. In a large dry skillet,  roast walnuts until aromatic.  Set aside in a bowl.
2. Add bacon to the same skillet and cook until crisp.  Remove bacon strips to a paper towel, and roughly chop.  Over medium heat, add green beans and garlic to bacon grease.  Saute green beans until they reach desired tenderness (if you like your green beans extra tender you may steam them first to ensure they get very done).  Add cranberries, walnuts, bacon, and maple syrup, stirring to coat.  Salt and pepper to taste.  Remove from heat, and serve.