A Phantastic Philly

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!


Cooking it up


Toasty, mayo slathered bun


You hit a home run when you serve this!

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.


I discovered my love of Ethiopian food about a year ago when Jim and I decided  to grab lunch at Desta Ethiopian Kitchen (b/c we bought a coupon from Creative Loafing) and we both discovered something amazing.  Ethiopians do not use silverware, instead, they use injera, a spongy flat bread, to scoop up bites of food.  And it’s delicious.  Especially when you’re scooping up Zilzil Tibs (pictured below), tender strips of ribeye cooked with red onion and jalapenos.  (Excuse my drool.)   Use the injera to sop up the array of spices lined up on the side of the plate and you will definitely start craving Ethiopian food…and you’ll also need that injera to dull the heat in your throat. 

Jim loves the Vegetarian Combo, which is a great way to sample a lot of different dishes.  Everything on this plate is mouth-watering and will introduce you to flavors you never knew existed.

So, what are you waiting for? 

Zilzil Tibs & Injera


Vegetarian Combo

Today was not the kind of day that makes you want chili.  It was sunny and in the 60s in Atlanta, but I wanted chili….so here it is.

After Jim took a bite of this, he said he wanted to sing this song and bust out the sprinkler (he gets really excited about delicious food). I honestly don’t know if I can ever make chili again without making these corncakes to serve on top…an exciting accompaniment that adds kick and makes a beautiful presentation.

Black Bean Chili with Jalapeno-Scallion Corncakes


The meat and veggies cooking



The corncake batter





A delicious pairing


Ladle up the chili.


Add cheese (I usually like to use something a little fancier than sliced American, but it was all I had in the house)


Add a little more chili to melt the cheese.


Top with a corncake and enjoy!


  • 1 pound ground beef lean
  • 1 tablespoon evoo
  • Salt and pepper
  • ½ tablespoon Worcestershire sauce
  • 1 medium onion, finely chopped
  • 4 to 6 cloves garlic, finely chopped
  • 1 package of frozen onion and peppers (sometimes cheap & easy is okay)
  • 2 tablespoon chopped jalapeno, divided (I use canned)
  • 1 ½  tablespoons dark chili powder
  • ½ tablespoon cumin
  • ½ cup beef stock 1
  • (14 1/2 ounce) can diced tomatoes
  • 4 oz. tomato paste
  • (15-ounce) cans black beans, drained and  rinsed to cut sodium
  • tablespoons chopped fresh cilantro, a handful, optional
  • 1 (8 1/2-ounce) packages, corn muffin mix
  • 8 oz cheese (your choice)
  • ½ cup milk
  • 1 egg, beaten
  • 1 tablespoons vegetable oil
  • 1 scallions, thinly sliced
  • Spray evoo, for greasing griddle pan


In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, peppers, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

Mix together package of corn muffin mix with ½  cup milk, 1 beaten egg, 1 tablespoon vegetable oil, jalapenos and scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.  Butter the corncakes as they come of the griddle (because you know you want to).

To serve, top bowls of beef, cheese and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Thanks Rachel!