Best Sub Places

We have been on a sub kick lately...here are a few of our favorites places:

 

 

Ponzetti's Pizza & Subs

Salisbury, MD

 

Of course, Ponzetti's is best known for it's pizza, but their subs are equally delicious. Peter got the cheesesteak and I got the cold cut. The onion rings were the best I have ever eaten! We've been going to this place for years, it's still as good (and busy) as ever!

 

 

 

Jersey Mike's Subs

Salisbury, MD

 

I got the Italian Cold Cut and Peter got the cheesesteak again. This sub was one of the best! Make sure to ask for it "Mike's way"! :O)

 

 

 

Tony Luke's

Ocean City, MD

 

We've seen it on the Food Network/Travel Channel and heard good things, so we were anxious to try. We got the traditional (grilled onions & whiz only). It was soooo good!! I'd still like to get to Philly someday to try the other famous cheesesteak places to compare (Geno's, Pat's...)! :O)

 

 

 

East Moon Japanese Steakhouse - Salisbury, MD

 

 During our Mom/Daughter get away last weekend, we had dinner at East Moon (a first for all three of us)...

 

 

We all wanted hibachi...

 

 

and Julie also added the cucumber/avocado/crab roll (which she said was delicious).

I tried it, but I'm still not a fan.

 

We took advantage of the

Early Bird Special

$15.95

Same Size Portions as on Dinner Menu

Mon. - Fri. 3 pm - 6 pm

Sat. - Sun. 12 pm - 6 pm

 

Choice A Any Single or Combinations Entree

 

Hibachi Single Item

 

Steak * Salmon * Shrimp

 

Combination Items

 

Steak & Chicken

Steak & Salmon

Salmon & Shrimp

Steak & Shrimp

Salmon & Chicken

Shrimp & Chicken

 

We started  salad and clear soup....

 

 

 

 

that fried rice though...

 

 

I got the steak & shrimp....

it was absolutely DELISH!!!

 

 

We were given a 10% off our next visit coupon as we were leaving, and there is also a printable 50% off coupon for [Celebrate Your Birthday Person with a Half Priced Entree] on their website.

 

East Moon Japanese Steakhouse

800 S Salisbury Blvd., Unit A,
Salisbury, MD 21801
Tel.: (410) 677-0317 / 0318

 

Open 7 Days A Week

Lunch
Mon. - Fri. 11:00 am - 3:00 pm
Dinner
Mon. - Thur. 3:00 pm - 9:30 pm
Friday 3:00 pm - 10:30 pm
Saturday: 11:30 am - 10:30 pm
Sunday 11:30 am - 9:30 pm

[2 ingredient] Pumpkin Spice Muffins

I just had to share this super easy, yet super yummy muffin recipe (Pinterest inspired - of course)!

 

[PUMPKIN SPICE MUFFINS]

1 box spice flavored cake mix + 1 can pumpkin

 

 

That's it!! Just mix together, put in muffin pan or small loaf pans and bake according to pkg. instructions. Cool; sprinkle with powdered sugar.

I got 12 muffins plus a small loaf from the batch I made this morning.

DELISH!!!

 

 

I'm on the lookout for a donut pan.....I know they'll taste the same, but there is just something about a pumpkin spice donut that sounds even better!

source

 

Mexican Corn Cakes

 

 

Mexican Corn Cakes

~Ingredients~

3 cups fresh corn (1-1/2 cups)

4 scallions (I used 1 T. yellow onion -minced)

1 jalapeno pepper (about 1/2 a pepper - minced)

2 large eggs (1 egg)

1/4 cup milk (2 T. milk)

1 cup shredded Mexican cheese blend (1/2 cup)

1 cup self rising flour (1/2 cup reg. flour)

salt - to taste

Oil

~Instructions~

Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes. ( I just microwaved the corn, onion, and pepper for 2-3 minutes). Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. Drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with lime wedges, salsa, sliced tomato, sliced avocado, or sour cream.
 

I cut this recipe in half (amounts used noted above) and it made 5 cakes. I dipped them in salsa and sour cream - delish!!!

Back Street Grill - Salisbury, MD

 

 

We had lunch last week at Back Street Grill in Salisbury, MD. It's the sister restaurant to Riverside Grill in Pocomoke. Home of the "build your own" sandwich, amongst a huge variety of other delicious menu choices. We chose burgers, which were cooked to perfection and absolutely delicious! Peter chose the Seafood Jambalaya and I got the Cream of Crab Soup. Both were out-of-this-world good!!

 

 

About:

Mark & Leslie Reeves bought their first restaurant, Market Street Inn, in 1989 where our build-your-own style of menu became popular. These owner/operators took a brief break from the restaurant business from 2001 to 2007 to raise their children. They opened Back Street Grill in November of 2007, which they are still successfully operating and the customers enjoy the original check-off style menu and daily specials. We also have a sister restaurant, Riverside Grill, on the water in downtown Pocomoke City, MD. Our mid-town location and homemade food provide a comfortable atmosphere to socialize with friends and family.

Contact:  

Phone: (410) 548-1588
Fax: (410) 548-1589
Email: backstreetgrill@comcast.net

Pioneer Woman's Broccoli Cheese Soup

photo source: pinterest

 

 

Pioneer Woman's Broccoli Cheese Soup

1 whole onion - diced
1 stick butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli (cut into florets)
1 pinch nutmeg
3 cups grated cheddar cheese
dash of salt - to taste
dash ground black pepper - to taste


Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.



I must confess though, while Ree's recipe is delicious, I often use this packaged soup mix for a quick, easy, and yummy meal! I always add extra fresh (or frozen) steamed broccoli and top with lots of shredded cheddar cheese!

 

 

photo source

Stuffed Peppers [Freezer Meal]

One of my favorite things: freezer meals! Stuffed Peppers are great make-ahead, freezer meal. Here's my recipe:

Wash, cap, and remove seeds from peppers. Boil water and blanch peppers. Set aside.

For filling: brown 1 lb. ground beef, salt and papper to taste. Drain fat; stir in 2 cups cooked rice (not instant), 2 T. worcestershire sauce, and 16 oz. can tomato sauce. Fill peppers and bake in a 350 degree oven for 20 minutes. Remove and cool. After cooling, put in gallon ziploc bags, label, and freeze. This recipe made 7 medium stuffed pappers.



LABEL: Thaw. Top with cheddar cheese and bake in 350 degree oven for 20-25 minutes