Peanut Butter Pork Stir Fry

Prepared for Battle Peanuts. Peanut Butter Pork Stir Fry Servings: 6 (Print this Recipe) Ingredients 2 teaspoons chopped fresh ginger root 3 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 1/2 cup soy sauce 1/2 cup chicken broth 4 tablespoons peanut butter 1 1/2 pounds boneless pork loin, cut into strips 2 tablespoons peanut oil 1 onion, chopped... Read more

Battle Peanuts

My turn on the chopping block. This week, Nick chose “peanuts” as the secret ingredient, and I produced a most delectable meal of Asian influence. My sous chef arrived in State College in time to accompany me to Wegmans for ingredients selection. Though not as refined as the Wegmans south of the Mason Dixon line, we found the items needed... Read more

Lime Cupcakes

Prepared for Battle Limes. Try this recipe with any flavor of JELL-O! Lime Cupcakes Servings: 24 cupcakes (Print this Recipe) Ingredients 1 package lime JELL-O 1 package white cake mix 1/4 cup melted butter 2 tablespoons milk 2 cups confectioner’s (10x) sugar Directions for Cupcakes Prepare one package of white cake mix per instructions. Add 1/2 package JELL-O to the... Read more

Southwestern Cob

Prepared for Battle Limes. Southwestern Cob (Print this Recipe) Ingredients corn on the cob, shucked lime juice chili powder salt and pepper crema Mexicana Directions Spritz lime juice over the raw corn on the cob. Rub on chili powder, roughly 1/4 teaspoon per cob. Repeat with salt and pepper to liking. Grill for ~10 minutes. Pour on crema Mexicana and... Read more

Lime Marinade

Prepared for Battle Limes. Lime Marinade Servings: 4 (Print this Recipe) Ingredients beef skirt steak or chicken 2/3 cup soy sauce 1/4 cup lime juice Directions Marinate meat for 2 hours. Grill. Slice thin. Serve on tortilla shell with sautéed onions and peppers, sour cream, guacamole, shredded cheese, and whatever else fits your fancy. Read more

Battle Limes

The inaugural Iron Chef Battle was Emily’s attempt to test my creativity with limes. I kicked-off the meal with blue corn tortilla chips served aside a mouthwatering pico de gallo of ripe tomatoes, onions, and cilantro in lime juice. Note: I had to whip up a second batch after someone (ahem, Emily) finished it off while I was tending to... Read more

Iron Chef Battles

That’s right … It’s a blitzkrieg of baking, broiling, basting, barbecuing, braising, and basically anything else in the kitchen. The contenders, you may have guessed, are none other than the Culinary Couple: Chef Nick and his formidable (yet adorable) opponent, Chef Emily. Let us set the scene. On any given day, one chef will notify the other of a chosen... Read more

And Summer Turns to Fall

Labor Day marked the unofficial end of summer, and I celebrated appropriately with bocce ball and badmitton and Dad’s famous pina coladas. Oh what a wonderful summer it was! Boating and jet-skiing in Virginia; My first taste of Pacific Northwest salmon and cherries; Bridal showers, bachelorette parties, and weddings; Celebrating a quarter-century on the Finger Lakes; The quintessential New England... Read more

A Wine Country Wedding and Birthday

I’m 25 and loving life! No quarter life crisis here. 07/07/07 couldn’t have been more perfect. (Well, I could have won that million dollars …) But, really, it was a very happy birthday. Let me recap. a wine-country wedding The celebratory week kicked off with a wedding. Six Pennsylvanians headed north to New York. Waterloo welcomed us with 25 cent... Read more

First Cruise

Months of early morning meetings and late night brainstorming sessions culminated this past weekend at the Last Cruise. My role on the volunteer committee was to design publicity materials and coordinate promotional events. It was creatively-challenging and incredibly rewarding! All proceeds of the weekend’s events were passed directly to the Centre County Youth Services Bureau, which serves important community initiatives... Read more