Panda’s Chinese Spare Ribs

This post brought to you by Panda Express.
The content and opinions expressed below are that of Mantitlement.



I’ve been trying real hard to get a good recipe for Chinese Spare Ribs.

I mean, real hard.

I’ve tried a couple of them at home and they’ve turned out pretty good – but somehow it never tastes exactly like what you get when you order them at a restaurant.

Well there’s a new rib in town that totally fits the bill over at Panda Express. You know, you guys have been to them, right? They seem to be everywhere and for good reason. The food is not only tasty but an affordable night out for the whole family.

I was reading an article about Chef Andy Kao, who is credited with creating the original orange chicken recipe, and has been heading up the culinary team over at Panda Express for 30 years! That’s a long time to have any job…he must be doing all right.

These new Chinese Spare Ribs are a combination of Chinese Char Siu Barbecue and American slow-cooked St. Louis spare ribs. I’m telling you, just looking these guys up in line my oldest son was drooling. We’re already googling where the closest restaurant to us is so we can get in there and try some.

And we’re doing it soon since they are only available for a limited time. 

You can even order ahead Order Online so your family doesn’t have to wait. Or you can check out their menu items by visiting them on Twitter, Facebook and Instagram.

Make sure you’ve eaten dinner before you head over – you’ll be hungry when you leave!

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Tex-Mex Sausage Corn Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser,
but all opinions here are mine alone. #JustAddRotel #CollectiveBias 



Whether you need an appetizer, breakfast or a quick snack, these Tex-Mex Sausage Corn Muffins are what you’re looking for!

We’re in sports mode at my house. My favorite college team is playing in the Big Tournament this weekend and I’m looking for all the appetizers for the game that I can find.

It seems to work out that way when we’re watching sports, dinner is never really “dinner” it’s an assortment of appetizers and snack food. Food that we can sit in front of the television and pop into our mouths.

Tex-Mex food is always a huge hit with my family and friends. Any type of queso or nachos, quesadillas or tacos…So while I was shopping at Walmart I figured I’d head over to the food section and get some ideas. I saw the display of RO*TEL and knew that it would be the perfect ingredient to create something Tex-Mex for the family.




These Tex-Mex Sausage Corn Muffins literally take 10 minutes to put together and can be served warm or at room temperature, so no worrying about someone being in the kitchen heating something up and missing part of the game.

Start off by browning sausage in a large skillet and then draining it off on a plate lined with paper towels.

Then add the sausage to a large bowl along with 3 cups of store-bought corn muffin mix, buttermilk, cheddar cheese and a can of RO*TEL.




Mix it all together and scoop into muffin tins and bake.




Game on. These Tex-Mex Sausage Corn Muffins not only feed a crowd, but will keep them coming back for more. The tomatoes and green chilies from theRO*TEL make them taste like you’re popping a mexican dinner into your mouth all in one bite. You’re definitely going to want to stock up on someRO*TEL for this recipe! You can download a coupon here to buy 3 cans of RO*TEL and get 1 free. The coupon ends April 6th, so make sure to download it now and use it today!



Be sure to pick up your cans of RO*TEL to make game day a big hit! Do you guys have your own favorite recipes using RO*TEL?
I’d love to hear them, leave a comment below the recipe. I’ll take my favorite and create it here on the site!


Tex-Mex Sausage Corn Muffins
makes about 30 mini muffin appetizers
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  1. 1 can RO*TEL Original diced tomatoes and green chilies, drained
  2. 1 lb. hot or mild italian sausage
  3. 1 1/2 c. shredded cheddar cheese
  4. 3 c. dry corn muffin mix
  5. 1 c. buttermilk
  6. 1/4 t. cumin
  7. 1/4 t. garlic powder
  8. 1/2 t. salt
  9. 1/2 t. fresh ground black pepper
  1. Preheat the oven to 375 degrees.
  2. Start by browning the sausage in a large skillet. Once it's browned and crumbled, drain on a plate lined with paper towels.
  3. Add the sausage to a large bowl, then add the rest of the ingredients and mix to combine.
  4. Spray a mini muffin tin with cooking spray and fill each muffin tin to the top.
  5. Bake for 15 minutes until cooked through in the center.
  1. This recipe would work great with any flavor of Ro*Tel. Mix it up and see which one you like best!

Whiskey Wings


Let’s talk chicken wings for a minute here – Whiskey Wings to be exact. These wings are deep fried and tossed in an amazing whiskey glaze!



There’s just something about wings that says party food to me. Or game time food. Watching the game with a whole plate of wings in front of me – it doesn’t get much better.

These Whiskey Wings are a take on the Chicken Fried Ribs with Whiskey Glaze that we made. They were crazy good. And some people thought I was crazy – who would ever think to deep fry a rib but me?

Until they tasted them that is.

The whiskey glaze is a recipe all by itself that you might want to have handy. It’s a sauce that would be good on all kinds of things like instead of using BBQ sauce on your pulled pork, toss it with this whiskey glaze. Don’t want to fry? Grill up some chicken and pour the glaze all over it. Use it as a dip for chicken fingers…or drizzle it over steak before serving.

But back to the wings…

First I seasoned these wings then baked them. It’s an extra step but then the wings are cooked through and they only have to spend a couple of minutes in the fryer just to crisp up the coating.




Just a side note, if you stopped at this point and dipped these oven-baked wings in that whiskey glaze you’d have some awesome tasting wings. IF you wanted to skip the deep fry.

But I have to ask you to try the deep fry this time…you won’t be disappointed….

So after you bake them, coat them in some seasoned flour and then the can take a dip in the hot oil.

Let them drain off and cool a little and then toss them in that whiskey glaze.




Lot’s of napkins for these wings…and lots of beer!



Whiskey Wings
Serves 4-6
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  1. 3 lbs. chicken wings, separated
  2. 1 c. flour
  3. 1/4 c. plus 1 T. McCormick® Grill Mates Brown Sugar Bourbon Seasoning
  4. 2 t. salt, divided
  5. vegetable oil for frying
For the Whiskey Glaze
  1. 6 cloves of garlic, chopped fine
  2. 1 T. canola oil
  3. 1/2 c. water
  4. 3/4 c. brown sugar
  5. 3/4 c. pineapple juice
  6. 1/2 c. teriyaki sauce
  7. 1/2 c. whiskey
  8. 1/4 t. cayenne pepper
  9. 2 t. cornstarch mix with 2 t. water
  1. Heat the oven to 400º, and also start heating a large pot filled half way with oil over medium heat.
  2. Season the wings with 1 t. of the salt and 1/4 c. of the grill seasoning.
  3. Bake for 25 minutes.
  4. While the wings are in the oven you can start the glaze. Heat the oil in a small pan and cook the garlic for 30 seconds, careful not to let it burn.
  5. Carefully add the whiskey and let it cook down for 2 minutes.
  6. Next add the rest of the glaze ingredients (except the cornstarch mixture) and cook, simmering for 10 minutes.
  7. Pour in the cornstarch mixture to thicken the glaze. Bring to a boil and cook for another 10 minutes, then set aside.
  8. Combine the flour, the remaining tablespoon of grill seasoning and the other teaspoon of salt in a large bowl.
  9. After the wings have cooled coat them with the flour mixture shaking off the excess.
  10. Once the oil temperature reaches 350º, fry the wings for 2-3 minutes until the coating is light brown in color and crispy.
  11. Toss the wings in the whiskey glaze and serve.
  1. If you don't have a thermometer for the oil, stick the handle of a wooden spoon in the oil. If it bubbles then your oil is ready.
  2. Alternately, if you don't want to fry, you can stop after the wings have been baked, toss them in the glaze and serve.

Lighter Chicken Corn Chowder


Spring is here – so they say. It’s actually snowing right now so I’m not sure I believe it. So to get the best of both worlds in one recipe I made this Lighter Chicken Corn Chowder that has all the flavors of a bowl of comfort food but it’s actually good for you too!



I say “lighter” because there is also bacon in here. So I’m not calling this diet food but it is pretty light as far as a creamy chowder goes.

I’m sure you’ve all heard about this cauliflower craze? Like no one has ever heard of cauliflower until 2015. It’s pretty funny to me how food trends go. Like who starts it? Someone who grows cauliflower I’m guessing.

There’s cauliflower crust for pizzas…cauliflower rice (which I have tried and it does NOT taste like rice to me, sorry) pretty much anything that you’d use a potato for you can find a recipe that subs in cauliflower.

Not sure I was buying it.

But it does work in this Lighter Chicken Corn Chowder. It’s packed full of vegetables and only uses a half cup of cream for the whole pot. Are you in? Let’s try and see how it goes…

Start off by cooking some onions and garlic in olive oil.



Next add in carrots, celery and bell peppers and some flour to thicken up the soup at the end.




Now it’s time for the cauliflower. I cut mine up pretty small in an attempt disguise the cauliflower if I wasn’t liking it…




And to cook all that down I added a beer. A light beer.

I needed to man this recipe up somehow and the beer gives a great flavor to this chowder. We’re talking about a few more calories here but you could just use all chicken broth if you want to. 

Then goes in the milk and a little cream. If you don’t have cream or don’t want the extra calories you could leave that out too – but it tastes really good if you put it in.

Once the soup thickens you can stir in some shredded chicken and frozen corn. Let it cook for 10 minutes and dig in.




Rich, tasty, comforting chowder that won’t make you feel bad about eating it.


What’s my vote for using the cauliflower? Definitely works in this Lighter Chicken Corn Chowder. It not only works but it’s pretty damn good.




Lighter Chicken Corn Chowder
Serves 6
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  1. 2 T. olive oil
  2. 1 1/2 c. diced onion
  3. 4 cloves garlic, chopped fine
  4. 1/2 c. diced carrots
  5. 1/2 c. diced bell peppers
  6. 1/2 c. diced celery
  7. 4 c. diced cauliflower (about one small head)
  8. 1 1/2 t. salt
  9. 1 t. black pepper
  10. 1/4 c. flour
  11. 1 12 oz. can of light beer
  12. 1 1/2 c. chicken broth
  13. 3 c. 1 or 2% milk
  14. 1/2 c. heavy cream
  15. 1 1/2 c. frozen corn
  16. 3/4 lb. chicken breasts, cooked and shredded (about 2 cups)
  17. 6 slices of cooked bacon, chopped
  18. 1/4 c. chopped parsley
  1. Heat a large pot with the oil over medium heat.
  2. Add the onions and garlic, stir and cook for 5 minutes.
  3. Next goes in the carrots, peppers, celery, cauliflower, salt and pepper. Stir and cook for another 5 minutes.
  4. Add the flour to the vegetables evenly and stir for 3 minutes until the flour starts to brown a little.
  5. Pour in the beer and stir well to get all the flour of the bottom of the pot and let come to a boil.
  6. Add in the chicken broth, milk and cream.
  7. Stir together and then let the chowder come to a boil again.
  8. Turn the heat down to simmer and let cook for 15 minutes.
  9. After the chowder has cooked down and thickened, stir in the shredded chicken and frozen corn, give it 5 minutes and spoon out into bowls.
  10. Top with the chopped parsley and bacon.
  1. If you don't want to use a beer, just add in 3 cups total of chicken broth.

Cheese Crisp Meatball Shooters



PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece. 


Forget about boring pigs in a blanket or the usual chips and dip…let’s kick up your appetizers with these Cheese Crisp Meatball Shooters!

I’m talking about the perfect, bite-sized appetizer here. A two bite snack that combines a perfectly seasoned meatball with a tangy, havarti cheese cup.

You could serve a tray of these Cheese Crisp Meatball Shooters to your friends for your March Madness basketball party or set them out for a more upscale dinner party with friends. Either way your guests are going to go nuts for these.

Castello® Herb & Spice Havarti cheese was the perfect choice for these cheese crisp cups, this brand of havarti cheese is already seasoned with herbs and spices so it was ready to go as is. Just grate the cheese, place in piles on parchment paper and bake. That’s it.




Try and not eat them all when they come out of the oven because they’re totally addictive as they are. But to turn these cheese crackers into “cups” I placed the cheese crisps over an upside down muffin tin while they were still warm and let them sit until they firmed up. It only takes a couple of minutes for them to set.




They can sit at room temperature while you get the sauce and meatballs ready to go.

You could definitely substitute your favorite jarred sauce if you want to take a short cut – no judgement here – but it only takes a few minutes to get going and you’ll also have plenty left to freeze or for dinner another night.

To make the meatballs, mix all the ingredients together…roll them into golf-ball sized balls and bake in the oven for 15 minutes.

Now all that’s left to do is assemble them and get them in your mouth! Just place a meatball inside your cheese cup and top with a spoon of sauce and some parmesan cheese.

The best part about this appetizer is that it doesn’t only look impressive but it tastes even better than it looks. The havarti cheese cups will be slightly chewy so you can actually take a bite without the whole cup falling apart. Win win there – you don’t want your guests covered in your marinara sauce.




Weather you’re having your friends over for the game or need an app to impress, this Cheese Crisp Meatball Shooter recipe is your answer! 

Cheese Crisp Meatball Shooters
makes approximately 24 appetizers
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For the Sauce
  1. 2 T. olive oil
  2. 1/2 c. onion, chopped
  3. 4 cloves garlic, minced
  4. 1 t. salt
  5. 2 T. tomato paste
  6. 1 t. garlic powder
  7. 1 t. oregano
  8. 1/2 t. sugar
  9. 1 can (28 oz.) crushed tomatoes
  10. 1 can (28 oz.) tomatoe puree
For the Meatballs
  1. 2 lb. meatloaf mix (a combination of beef, pork and veal)
  2. 3/4 c. breadcrumbs
  3. 1/2 t. black pepper
  4. 1 1/2 t. salt
  5. 1 1/2 t. garlic powder
  6. 1 1/2 t. oregano
  7. 1 1/2 t. dried basil
  8. 1 c. grated parmesan cheese
  9. 3 eggs, beaten
For the Cheese Cups
  1. 8 oz. shredded Castello® Havarti Herb & Spice cheese
  1. Start by making the marinara sauce.
  2. Add the oil to a medium sized pot and heat over medium heat.
  3. Once the oil is warm, add the diced onion and cook while stirring for 3-4 minutes.
  4. Next add in the minced garlic and salt and stir for another minute.
  5. Stir in the oregano, garlic powder, sugar and tomato paste and let cook for 2 minutes.
  6. Pour in the 2 cans of tomatoes and stir well.
  7. Partially cover and let simmer, stirring occasionally for 30 minutes.
  8. Heat the oven to 400 degrees.
  9. Add all the ingredients for the meatballs in a large bowl and mix well to combine.
  10. Make golf ball sized meatballs with your hands and place them on a parchment lined baking sheet.
  11. Bake for 15 minutes until the meatballs are just cooked through in the center.
  12. Take the meatballs out and cover with foil to keep warm.
  13. Place a fresh piece of parchment down on the baking sheet.
  14. Place 2 T. mounds of the shredded havarti on the baking sheet. These will spread so you'll want to space them out, I only did 6 per sheet.
  15. Bake for 6 minutes then take out and let cool for one minute.
  16. Using a spatula, carefully lift up a cheese crisp and place it in on a muffin tin upside down to cool. Using your fingers, slightly press the cheese around the muffin tin to form a cup.
  17. Let cool for 5 minutes then repeat with the next batch.
  18. Assemble the cups by placing one meatball in each cheese cup and topping with a spoonful of the sauce and some grated parmesan cheese.
  1. If you want to get this done ahead of time, make the sauce and meatballs up first and put them in the refrigerator until you're ready. Then come party time, just make the cheese crisps while you warm up the sauce and meatballs.

PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.