Philly Cheese Steak Stuffed Peppers

Yes, I also cook.  Frequently.  Thing is, I sometimes get so bored with my own cooking, I will eat go insane during a food/meal rut until I find my next creative dish and then I'm back on track.  The internet has a million food ideas and recipe sources, but an unlikely source for me has turned out to be Pinterest.  And that is how Philly Cheese Steak Stuffed Peppers were born.

For my version you will need the following for 4-5 servings depending on appetite sizes and if served with a side dish:

5 green bell peppers
1 lb. thinly sliced roast beef
2 small onions
1 pound sliced mushrooms
1/2 pound sliced, provolone cheese

To begin, I roasted 5 halved green bell peppers that were sprinkled with Kosher salt on a sheet pan in a 400 degree oven for 15 minutes.  I did not use any oils or cooking sprays, but you can do whatever makes you happy.

While the peppers softened, I sauteed the onions in olive oil in one pan (sprinkled with salt & pepper)

and the mushrooms in another:

Yes, you can brown everything all together.  However, if you have someone in your house that doesn't like either onion or mushrooms, this is an easy way to make separate servings.

You can also substitute the deli roast beef for whatever thinly sliced beef you want to make yourself or you can even use venison if desired.  I'm also sure sauteed chicken could work or omit any meat for a vegetarian dish.

Next, I drained the bit of pepper juice that pooled in the roasted peppers before layering in first a slice of cheese, then the beef and onions/mushrooms and finally topping with more cheese.

Back in the oven at the same 400 degree setting until the cheese is melty, ooey and brownish goodness.  We ate this as a main course with potato salad or chips (both were on the table) and decided the recipe is a keeper and may be cut into strips to be served as a party appetizer.

The finished product above highlights 2 pepper halves with black pepper to indicate they do not contain mushrooms.

It was a perfect weeknight quick and satisfying meal for 5 adults and my older son was able to take some to work today for lunch.  We were Fed Well and I am going back on-line to find the next dinner hit.

Hudson Valley Restaurant Week Launch - Spring 2015

As the snow continues to follow on a Sunday afternoon in the Hudson Valley, Fed Well's thoughts turn to spring...and the next season of Hudson Valley Restaurant Week (HVRW)!  The Valley Table magazine launched the first Hudson Valley Restaurant Week 9 years ago with 80 participating restaurants with the intention to honor the Farm-to-Table and locally sourced movements.  This year, over 200 area restaurants will be offering prix fixe menus for lunch and dinner from March 9 - 22.  (Click here for participating restaurants).  Please note, drinks, tax and tip are NOT included.

To prepare everyone for this season's best ever HVRW, a launch event was held at Captain Lawrence Brewing Company and was attended by chefs, restaurant owners, members of the press and yes, food bloggers like Fed Well.  It was a fun, feeding frenzy.  Here's a peek at how things looked...

From a rustic podium, guests are welcomed, thanked and encouraged to further participate and support both HVRW and the local vendors/purveyors that support the chefs and restaurant owners.

Presentation of fresh produce and samples when possible abound...

 Soda Syrup by More Good in Beacon

One of my absolutely favorite finds of the evening was More Good's soda syrups. This product is available for the general public to purchase, not just professionals or restaurateurs.  I only had the opportunity to try the Ginger Ale, but I have to say it was crisp, refreshing, and I was so very thankful to have another beverage option.  I don't mind beer or wine, but they are not something I will seek out and in fact, rarely order when out.  I enjoy a variety of cocktails and have nothing against alcohol (though I drive a substantial distance for fine food so I would not risk impairing my driving ability). I also loved their spirit and excitement as well as the tips regarding how to mix the syrup for a home-made soda in addition to in a "More Good" cocktail.  Can't praise this company and idea enough.

A typical Fed Well food blog for a restaurant review follows the order the meal is presented.  This entry will go in the order I walked around the room or indulged in certain foods.  Though I did not try one, the Red Velvet cupcakes appeared picture perfect.

Suddenly, the smell of smoked meat filled the air and the room felt like a celebrity was now walking among us. A pig from Hemlock Hill Farm had been smoked by Clock Tower Grill was brought in on a board and placed on a table.  

The buzz began and the press moved into position.

A few moments later, a smoked Sterling Caviar Sturgeon was placed next to the pig and many of us could barely contain ourselves.

Chef Rich Parente 

Attendees moved in closer and closer to the table, plates in hand, salivating and excited. A few chefs were able to have the first samples and give Chef Parente a number of thumbs up and words of appreciation.

I've no point of reference for the flavor as I've never had smoked sturgeon of any kind.  What I can tell you is the smoke was not overpowering, the fish was tender, juicy and well, meaty.  I had a portion of about 1 1/2" x  2 1/2" and it was actually quite filling as well.

Working around the room counter-clockwise, I am just a foot or so away from culinary greatness, Chef Peter Kelly.  

Cubed Corn Bread

Chef Peter Kelly

Duck confit.  My only regret of the evening is not stopping to sample the duck and strike up a conversation with Chef Kelly.  He seemed especially busy, in his element and jovial.  I felt like a little star-struck and though I'd met Chef Kelly a few years ago when he hosted an HVRW blogger thank you event, I continued to take photos and move along.

Around the bend to ACE Endico's display and their offerings including flavored vinegars.  

Seafood Ceviche 

and my 2nd favorite bite (slurp) of the day:

Sweet Potato Soup

While others simply slurped the soup down like a shot, I took my time and savored it - spoonful by delicate spoonful.  

Micro Greens displayed by ACE Endico

I am ready for Hudson Valley Restaurant Week to begin and you can look forward to one of my reviews being The Roundhouse in Beacon.  The website appears to be under construction, but I've had my eye and taste buds on this one for awhile.  

So, are you going to attend Hudson Valley Restaurant Week?  Where will you dine?  I'm sure you will be happy with your choice and are sure to leave feeling Fed Well.

Main Line Diner & Pizza Company

Something about a diner...classic, sort-of romantic, timeless, soothing, comforting and you know a diner will likely have a dictionary sized menu offering a wide selection that will guarantee an option for every taste and appetite.  I'd heard about but never been to The Main Line Diner & Pizza Company so I brought the Mr. and our younger son along to test it out.  

Of course I have classic diner favorites:  hot open turkey sandwich with mashed potatoes that are absolutely drowning in neon yellow gravy, Eggs Benedict, grilled cheese (with and without bacon or tomatoes), classic BLT and lately a thick, juicy grilled burger with a fried egg on top!

Main Line offers a variety of burgers and yes, an "Eggilicious Burger."

The decor in the dining room in the back is extremely fun and playful, complete with rail road tracks on the ceiling. 

A mural covers the entire cantilevered ceiling around the perimeter of the room and highlights many of the area's attractions, organizations and recognizable landmarks.

Ah, but what about the food?  We try out some of our favorites...

French Onion Soup

The majority of the time, the Mr. and our younger son will order French Onion soup. They want a deep, rich, brown broth that is fragrant and full bodied to allow enough sweet onions and a healthy sized crouton to all fit in a crock, dripping and oozing with stretchy cheese.  Mission accomplished. This is one food that if you see any remains in the vessel, it means they did not like it, not that they are full.

Chicken & Rice Soup

I tried the chicken & rice soup.  It was quite traditional and surely holds all the ingredients necessary to cure the common cold.  The vegetables were soft without feeling mushy.

Time for the main course:

Shrimp 'Po Boy

Our younger son had never had a Shrimp 'Po Boy before and he was happy with his order.  Can't go wrong with deep fried shrimp.

For the Mr.  (It's NOT chicken)

French Dip

Among the Mr.'s short list of diner favorites, a French Dip sandwich is in the top 5.  He was happy with each component; the roll, the roast beef, chessy goodness, crispy fries, the all important au jus and he even ate the cole slaw.

For me: 

 Eggilicious Burger

First of all, this entire plate was simply perfect. I love a runny-yolk-fried-egg.  Dipping fries in the yellow waterfall makes me smile.  Who doesn't love to have a little fun while eating?  The burger is prepared with a beautiful grilled crust and tender meat on a toasted bun.  I'm still happy just thinking about it.

Though I didn't order a milkshake, I should have because this place seems like it would make a nice, thick and rich shake in any flavor.  This is not a night for counting calories, thank you very much and yes, we were certainly well taken care of by our server and left feeling full and Fed Well.

Return to White Wolf

The last of the holiday restaurant gift certificates have now been used.  These are among my favorite gifts to receive; they stretch out the holiday season, as well as allow me to eat out on cold winter nights when I am feeling a bit lazy about cooking or blue about the weather.

We set out on a particularly blustery evening and I can feel the little bit of skin I have exposed on my face, almost sting, as I walk the short distance from the car to the dining room.  I am then greeted with a rush or warmth as we select our table.  Ah, I feel better already.

To begin...any guesses?

I typically do not express a vodka preference when I order a Cosmopolitan.  However, I am going to in the future if asked.  I think I have tasted enough to know the difference between a future headache and a pleasant cocktail.

We peruse the menu for a few minutes, but we are fairly easy and predictably pleased on this frigid weeknight.  I knew well in advance that I simply wanted a burger and fries.

This particular version was smothered in grilled onions and mushrooms, served with a nice pile of crispy fries.  My craving for meat and potatoes, albeit fast food version, was satisfied.

Open Steak Sandwich

Topped with mushrooms and onions, our younger son had a steak sandwich and fries.  Standard fare, traditionally prepared and served.

Chicken for the Mr.

Seeing pasta like this just makes me a little sad.  I don't know why I always want to see the pasta completely coated in the sauce when served, but I truly do.  The Mr. was satisfied with the portion size and the chicken itself.

The owner walks among the people in his dining room and I do love that personal touch.  Across the room I see a young boy in a New York Knicks jersey.  #17.  Do you know who wears that number? Cleanthony Early - who is a Pine Bush High School graduate.  Always exciting to see local folks succeed.

We head back out into the frozen air.  We are a Fed Well family and stop off at the local grocery store before the next snow storm arrives.  We need bread and milk like everyone else.

How often do regulars go to Mountain View?

How often do folks visit a place whether it is a bar, restaurant, or other business, before they turn into regulars?  Depending on your age, you may think of regulars as someone like Norm from Cheers who sat on his corner bar stool every night.  

I remember the owner of the local country gift shop used to have coffee mugs for her regulars lined up on a shelf behind the register. Made it seem so warm and welcoming, even for us non-regulars, when visiting. For them, it is the being a part of something.  For me, it is about a loyalty.  I have chosen to come here repeatedly to spend my hard earned money on what you provide - from atmosphere and service to good food and drink.  Must be why loyalty club cards are so popular. 

Anyway, I am always quite comfortable at Mountain View, it is really nearby and as I've said before, they make the PERFECT COSMOPOLITAN.  I use it as a benchmark for all others.  

So, when recently asked by a friend if we could meet for lunch, and she gave me the choice between 2 places, I quickly chose Mountain View.  

Here's what we had:

The Reuben with Sweet Potato Fries

When watching one's weight or calories or trying to eat healthier or whatever, nothing soothes the soul more than a meal that is just not "diet food."  This looked and smelled absolutely amazing and my friend was happy.

Cobb Salad with Honey Ginger Dressing on the side

I wanted to order something equally bad, but I had gone from yoga class to Dunkin Donuts as it was so I went with the Cobb Salad - it's kind of bad, it has bacon.  

Cobb salad always reminds me of the movie, "Julie & Julia."  The scene begins with Julie Powell telling her husband, "Cobb salad lunch tomorrow. Ugh."  She then meets 3 friends the next day for lunch and each orders their Cobb salad with different requests for removing 1 ingredient.  For example, "Cobb salad no egg," or "Cobb salad no bacon."  Um, maybe order something else? Loved the movie.

So, I was counting myself as a regular based on frequency of visits.  Learning number of times at an establishment may not be all that defines a regular.  My friend knew 3 of the employees and several of the customers - enough for casual conversation.  I knew 1 of the employees relatively well, 1 by face recognition and used to know 1 customer through another friend.  Hmmm.  Seems I'm a "Sort of Regular" or some outer circle or something.  Doesn't matter.  The food was great and since it was lunch I had the unsweetened iced tea.  

My conclusions:  go have lunch with a friend at a nearby place and order the fries. You'll feel Fed Well.

Avocado's Mexican-American Restaurant in Cornwall

Our older son is engaged, planning his wedding with his fiancee and at the same time looking for their own home.  Over this past weekend, we were invited to go along with them to an Open House and then meet her Mom and aunt at their proposed wedding venue site.  Very grown up.  Very special.  Very busy.

Typically when I am involved in any kind of field trip I am also planning around meal times, potential restaurant visits and food in general.  I'm not sure how this happened to me.  I only know that I enjoy celebrating with a nice meal and so when we concluded our business at the wedding venue site, I asked about the restaurant across the street and my older son remembered a nearby Mexican-American place, Avocado Restaurant.  Off we went.

Unassuming, not pretentious at all, bright and vibrant.  The photo does not fully display the avocado green paint of the building, but you would certainly appreciate it in person.

We are seated immediately and I simply love the festive colors and decor.  The peacock of restaurants.

The menu seemed endless and reminded me of the variety of dishes you can select from at a diner.  I have never been presented with so many choices at a Mexican restaurant.  If I didn't quickly eliminate dishes from my list of potential orders, I might still be sitting by the fireplace, not ready to order.

Our lovely server asks if we would like a drink and of course a Margarita is in order to maintain the celebratory feel and when ordering Mexican food, it just feels right.  Here is where the lunch really went from great to fabulous, she asked for my ID.  I thought she was joking and smiled, "Are you serious?"  She smiled and nodded.  I was glowing.  When I handed it to her, she took it and checked the date before saying, "Oh.Wow."  What she must not have realized is the two young men at the table who are over the legal drinking age are my sons.  I was flattered and if it were a ploy to increase her gratuity, I fell for it, but it felt quite sincere.

By the way, the Margarita was perfect.  I love a substantial amount of salt on the rim and prefer mine on the rocks rather than frozen.  Yum.

We began with an order of guacamole which was prepared table side and went through a number of baskets of nachos as well as 2 bowls of salsa.

For lunch we had:

Our future daughter-in-law tried a sampler appetizer platter as her entree.  Among the components were award winning avocado fries.  

The Mr. went out of his comfort zone again and ordered the Milanesa de Res.  A tender fried steak with salad and fries - familiar with a Mexican flair.

For me, Enchilladas del Mer.  

Listed on the menu as:

Corn tortillas filled with shrimp, fish and lobster meat, topped with a mild green tomatillo sauce, melted cheese and sour cream.  Served with rice and beans.

The filling was delicious and the portion size generous enough that I took home one tortilla with enough rice and beans to be an excellent lunch.

For my younger son:

 Mariscada

Described as:

A seafood casserole of fish, clams, mussels, and shrimp in a creamy tomato chipolte sauce served mild or spicy with a side of rice.

Either he missed asking about the mild option or no one asked, but his order was spicy.  He was able to eat it with an additional order of rice to take the edge off and once our server realized his order was too spicy, she removed one of his orders of beer from the bill.  A lovely gesture, no fault placed, no harm, no foul.  He enjoyed it despite the unexpected heat.

For my older son:

Carne Asada

Nothing more traditional than a perfectly prepared steak served with onions, rice, beans and more guacamole.  He is a happy member of the Clean Plate Club.

The meal was a grand success and yes, I was quite flattered to be asked for proper identification.  I look forward to my son's wedding and his launch into the world with his wife by his side.  My hope for them is that they continue to enjoy each other's company  for a lifetime, sharing meals and always feel Fed Well together.