July 24, 2012
So, a phew weekends ago, the Braves were
playing sweeping the Phillies and during the Sunday game, the t.v. announcers were tossing out some interesting facts. Apparently, the Braves hold the record phor the most Philly Cheesesteaks ordered while at the Philles’ stadium than any other team. Well, they went on and on about it and within a phew minutes, my hubby and I were drooling over the idea of a cheesesteak of our own. So, I phound a couple of recipes, blended them…and added some slices of jalapenos (a secret phrom a chef at a restaurant I used to work). What I ended up with is enough to make your phamily turn into philly phanatics!
Philadelphia Cheesesteak with Garlic Mayo
- 4 whole wheat hoagie rolls
- 1 lb.deli roast beef, sliced thin
- 1 tbs evoo
- 1 tbs light butter
- 1 onion (I’ve been using Vidalias for everything lately and they work great!)
- 1 green bell pepper
- 1 jalapeno pepper (control the heat by including, or omitting seeds)
- 4 slices american cheese
- 1/4 cup light mayo
- 1 garlic glove, finely chopped
Heat a pan on the stove on medium. Add butter and evoo. Once butter has melted, add onions and peppers. Cook for about 10 minutes until all the veggies are soft. Season with salt and pepper. Pushed vegetables to the side and add roast beef to pan and heat through until no longer pink. Meanwhile, toast the hoagie rolls very lightly, smear them with the garlic mayo and top with the pepper, meat, cheese mixture. Serve hot and with hot sauce, salt, pepper and extra mayo.
- Cheesesteak Quesadillas with Hass Avocado Recipe (sports.avocadocentral.com)
- NY Food Truck Lunch: Cheesesteak From Shorty’s On Wheels (newyork.cbslocal.com)
- Philly Cheesesteak Stuffed Peppers (thevreelandclinic.wordpress.com)
November 29, 2010
I have a new favorite foodie website. It’s full of creative recipes accompainied by gorgeous photos. Take a peek:
I have prepared over a half a dozen recipes in the past few weeks, and everything has been outstanding. Seriously. These are blow your hair back kinda concoctions. I had a taste for Paella about a month ago and stumbled upon this recipe. OMG. It’s soo good, I’ve already made it twice this month. I considered having a Spanish themed Thanksgiving so I could make it a third.
I tweaked the original recipe a little by adding some additional meats/seafood, but this is definitely a dish I’ll be making for years to come…especially for company. It’s soooo good, soooo easy and everyone thinks it’s a really exotic and difficult dish to make. And it’s okay to let ‘em keep thinking that ;0)
Triple Surprise Paella (or sextuple, in this case)
- 4 Chicken drumsticks (I like to use chicken wings)
- 3 Links of Pork Chorizo (I used one Andouille and one Chorizo)
- 1 pound Shrimp (shelled and deveined), seasoned with salt and pepper
- ½ pound mussels
- ½ pound crab legs
- 3 cups Chicken Stock
- 1 Med. Red Onion (sliced)
- 2 cups Bell pepper (diced, assorted colors)
- 2 Cloves Garlic
- 1 1/2 cup Arborio Rice
- 3/4 cups Olives (sliced, assorted types – green and kalamata work great)
- 1/2 teaspoon Fresh thyme leaves (whole)
- 1/2 teaspoon Cumin (ground)
- 1/4 teaspoon Saffron springs (can be found behind the pastry counter at the DeKalb Farmer’s Market — $7.99/gram)
- 2 Bay Leaves
- Salt & Pepper (to taste)
- evoo (for pan)
- Preheat oven to 425ºF
- In a 12″ saute pan (or 18″ paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
- Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
- Place chorizo in pan and sear both sides. Remove from heat and set aside.
- Add onion to pan and cook until soft.
- Add garlic, peppers and olives. Continue to saute for 5 – 10 minutes. Season with salt and pepper.
- Add rice and saute for 3 – 5 minutes (until rice begins to toast)
- Add chicken stock.
- Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
- Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
- Place pan in preheated oven. Cook for 45 minutes.
- Add shrimp, mussels and crab legs and cook for an additional 10 minutes. Serve.
Check out the original recipe here.