Quarter of a Century

Tuesday, September 14, 2010

Last Sunday was Adam's 25th birthday. I invited everyone down on Saturday night for dinner, cake and the Penn State game. Adam's present was a 60" plasma TV and he was in heaven watching the first big weekend of football. It was so nice having everyone there to celebrate another wonderful year in the life of a pretty great guy!




Recipe Rut Solution #7

Sunday, September 12, 2010

Mexican food is a favorite of mine, so this week I decided to make fish tacos with homemade guacamole. When I've had fish tacos in the past, the fish has been breaded, but this recipe calls for plain, grilled fish with just a bit of lime juice. Adam loved the tacos, but unfortunately, the textures of the fish and the guac weren't my favorite.

  • 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each (we used tilapia because it was much cheaper)
  • Extra-virgin olive oil, for drizzling
  • 1 lime, juiced
  • 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
  • 1 lemon, juiced
  • 1 cup plain yogurt
  • 1 teaspoon coarse salt, eyeball it
  • 2 plum tomatoes, seeded and chopped
  • 2 scallions, thinly sliced on an angle
  • 1 heart Romaine lettuce
  • 12 soft (6-inch) flour tortillas


1. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste.

2. Grill fish 4 to 5 minutes on each side or until opaque.

3. Squeeze the lime juice over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

4. In a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth.

5. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.


6. Break up fish and pile some of the meat into soft shells and slather with guacamole sauce.


Total Meal Cost: $30.00 (this was the most expensive meal we've made, mostly because of the fish)

Adam's Rating: 9 out of 10

Next Day Lunchability: I would not necessarily recommend saving the leftover fish, and please, don't bring it in to work the next day and stick it in the microwave so that the entire office smells like fish!

Recipe Rut Solution #6

Sunday, September 5, 2010

So I officially suck at updating the blog with new recipes...sorry! Life has become incredible hectic with classes starting again and mandatory overtime implemented at work. I have lots going on, but nothing interesting enough to blog about.

Since it's Labor Day weekend, I had some time for another recipe rut solution. This one comes compliments of my Dad (thanks Dad)! Without further adieu...here is Kung Pao Chicken!

  • 2 Tbsp wine vinegar
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • 1 lb boneless skinless chicken breast, cut in bite size pieces
  • 1 Tbsp cornstarch
  • 1 Tbsp oil
  • 1 green or red bell pepper, cut in chunks
  • 1/2 cup broccoli, washed and cut up
  • 1 tsp crushed red pepper
  • 2 medium green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup peanuts, dry roasted and unsalted


1. Mix together vinegar, soy sauce, and sugar; set aside.

2. Coat chicken pieces in corn starch. Heat oil in large skillet or wok.

3. Add chicken, green pepper, broccoli and red pepper and stir-fry 5-7 minutes until chicken is cooked. Remove from skillet and keep warm.


4. Stir-fry onion, garlic, and ginger for 30 seconds.

5. Add vinegar mixture and return chicken and vegetables to pan, stirring to coat chicken.


6. Mix in peanuts and heat through.



Total Meal Cost: $15.00

Adam's Rating: 8 out of 10

Next Day Lunchability: I am imagining it will be really good for lunch tomorrow or Tuesday.

Overall, it was an awesome recipe, healthy and really light. In the future, I might try making it with shrimp and maybe adding some snap peas or water chestnuts. Also, it was had a bit of a kick, so if you don't like spicy, you could skip the red pepper.