Fell Street Deli, Summit Hill PA

Fell street Deli

The Fell Street Deli
19 North Market Street
Summit Hill

We ordered the Italian Cold Hoagie, $5.00

Hoagie made with Capicola ham, provolone cheese, hard salami, Italian dressing, lettuce, tomato, onion served on a 10 inch roll. We added sweet peppers.

The bread is so soft, makes for a great tasting hoagie


Peanut Chicken and Noodles


This is so good. I have a 3 year old here that will eat platefuls of it.

Peanut Chicken and Noodles

This will make about 4 servings

8 ounces or 4 servings of pasta

1 boneless, skinless chicken breast chopped
3 tablespoons teriyaki sauce
1/2 cup broccoli
2 garlic cloves chopped

2 tablespoons sesame oil
1/2 cup chopped onion

2 teaspoons ginger
2/3 cup peanut butter
1/4 cup low sodium soy sauce
1/2 cup water
2 tablespoons balsamic vinegar
1 tablespoon sugar
Cook pasta according to package directions

Sautee chicken in teriyaki sauce about 4 minutes
Add garlic and broccoli, sautéed another 2 minutes, remove from heat

In a large skillet, sauté onions in oil until tender
Add ginger, peanut butter, soy sauce, water, balsamic vinegar, and sugar

Mix well. If sauce is too thick, add a bit more water to thin out
Add chicken, garlic, broccoli, and pasta. Mix well

Top with sesame seeds and Chow Mein noodles


I made it this time with Carrots and Peas instead of the broccoli. Came out awesome! Use up what you have on hand. That’s what I always do.

BBQ Ribs


6 pounds baby back ribs
12 ounce bottle of dark beer, I used Yuengling Lager
1.5 cups vegetable stock
1 onion chopped

Dry Rub:

1/2 cup and 2 tablespoons brown sugar
1 teaspoon chili powder
2 tablespoons granulated onion
1/2 teaspoon salt and pepper
1 tablespoon granulated garlic
1/2 tablespoon dried oregano

Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and mix until well combined.

Rub the ribs liberally with the Dry Rub and let them sit, covered, in the refrigerator overnight.


Prepare grill. When the grill is very hot, grill the ribs for 5 to 7 minutes per side.
Preheat the oven to 300 degrees.

Arrange the ribs in roasting pan. Pour the beer and vegetable stock over the ribs and spread the onions over the top.

Cover roasting pan with aluminum foil. Slow roast the ribs until a bone comes out easily when pulled, about 1 1/2 hours.

Remove the foil and let the ribs cool in the liquid.


To serve, prepare the grill. Warm the ribs over medium heat and baste with the Barbeque Sauce, recipe below.

Barbeque Sauce:

1 cup ketchup
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons steak sauce
2 tablespoons brown sugar
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1 teaspoon Worcestershire Sauce

Combine all the ingredients in a medium saucepan over low heat. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes.


Chicken Francaise


This came out real good. Not over powering with lemon flavor.

This will make about 4 servings

4 skinless, boneless chicken breast pounded flat
2 eggs
3/4 cup lemon juice, divided
1 cup flour
1 teaspoon garlic powder
1 teaspoon paprika
1/4 cup butter
2 teaspoons chicken flavored spice
1 teaspoon sugar
1 1/2 cup chicken broth

In a small bowl beat the eggs together with 3 tablespoons lemon juice

In another bowl, mix together the flour, garlic powder and paprika

Dip the chicken into the flour, egg then flour mix

Place the egg-floured chicken on a plate and put in the fridge for 30 minutes so the coating can set

In a large skillet, melt the butter over medium high heat

Cook the chicken approximately 6 minutes each side

Place chicken in a 350 degree oven while the liquid simmers

Mix the broth, seasoning, sugar, 1/2 cup plus 1 tablespoon lemon juice (I mix it all in a large measuring cup since I have to measure it all anyway)

Pour into the same skillet you cooked the chicken in, stir well scraping the bottom of the skillet

If needed, mix 1 tablespoon corn starch and cold water. Add to the liquid to thicken

Simmer for 10 minutes

Add chicken to the skillet from oven and simmer in the sauce 3 minutes each side

I served ours with couscous and a tomato avocado salad on the side

T.R.U. Thai Restaurant, Warren NJ

T.R.U Thai
Thai Revolution Unlimited
41 Mountain Blvd
Warren NJ


Open 7 days a week

My boyfriend and I stopped at this restaurant on our way to NYC. The food was so good we drive the 2 hours back for our anniversary.

We started with the Thai Salad. Tossed Greens topped with a peanut dressing. It came on a plate for us to share. It was just the right amount for us. $7


Ed ordered the Pad Cashew with chicken. Sautéed chicken with casher nuts, onions, asparagus, carrots bell peppers in a chili sauce.


Served with a dish of white rice on the side. $12 it was perfect


I ordered Lad Mar with chicken. Pan-fried plat rice noodles, chicken, Asian broccoli in a brown gravy sauce. $10 I loved it!


For dessert we each ordered the Mango Sticky Rice. Sticky rice made with a fresh coconut milk glaze and ripe mangos on the side. $6 Save room for dessert. You will not want to share this one!


Ed had a soda and I had iced tea. Our bill was under $50

Pasta Salad


I threw this together with a bunch of stuff I had in the fridge.

1 cup pasta cooked according to package directions, rinsed with cold water

Shredded carrots

Chopped celery

Green olives

Cheddar Blend cheese cut into chunks

Sweet and Sour dressing

Mix everything together and let it cool in the fridge a bit before eating it so the flavors can blend.


Brussels Sprouts with Garlic and Pineapple


This recipe will serve 2

12 Brussels sprouts
3/4 cup pineapple juice
1 clove garlic crushed
1/2 teaspoon kosher salt
1 tablespoon soy sauce
Olive oil

Preheat oven to 350 degrees

Cut Brussels sprouts in half and place in a greased 9×9 baking pan

Sprinkle with olive oil and kosher salt

Bake uncovered for 10-15 minutes while the sauce thickens

In a small sauce pan, combine pineapple juice, garlic, salt and soy sauce

Simmer while the Brussels sprouts bake

After the sauce becomes thick, pour on Brussels sprouts and return to oven

Bake for another 10 minutes