Disney Recipe Round-Up!

Share

Don't miss any of the Disney recipes I featured over the last few weeks! Just click the picture to be taken directly to the recipe.

I've previously blogged these other great Disney recipes!

Honey Sesame Chicken from Epcot's Nine Dragons

Fettuccine Alfredo from Epcot's L'Originale Alfredo di Roma Restaurant

Canadian Cheese Soup from Epcot's LeCellier 

"The Grey Stuff" from Disney's Be Our Guest Restaurant

Share

Are y'all bundled up inside thanks to this bitter cold weather plaguing so much of the country? Our home state of Texas has had ice, sleet, and snow a couple of times this year but here in Charlotte, just a couple hours from the ski resorts, we've had nothing more than frigid days. Some might think that's a good thing, but I could go for a snow day!

My week ran away from me so my last Recipes of Disney is super late. Apologies. On the upside, it's one worth the wait!

Remember in Beauty and the Beast, the song "Be Our Guest" has a line that says "Try the grey stuff, it's delicious! Don't believe me, ask the dishes!" Well, when Walt Disney World recently opened the new Beauty and the Beast themed restaurant, Be Our Guest, in the expansion of Fantasyland, people immediately asked where the grey stuff was. It wasn't even considered when the menu was planned (do these Imagineers not watch their movies a bajillon times like we do?) but so many guests asked about it, they got in the kitchen and created The Grey Stuff!

It's so popular that you can now even buy a cupcake topped with the delicious concoction. Which is what I plan to make with my leftover Grey Stuff :)

I think the latest presentation of it at dinner is a dollop on a plate topped with edible pearls so that's how I plated mine below. The taste is similar to cookies and cream pudding - it's really, really good. And super simple to make!

This would be fun to serve at a princess birthday party or for the Beauty and the Beast fanatic in your life. Or, on cupcakes just because.

"The Grey Stuff"

1 package instant vanilla pudding mix

1.5 cups whole or 2% milk

15 Oreos (not double stuff)

1 (8 ounce) tub whipped topping

3 tablespoons instant chocolate pudding mix

edible pearl sprinkles

In large mixing bowl, whisk together the vanilla pudding mix and milk. Let is cool in the fridge for 5-10 minutes.

In your food processor, blend the Oreos until they are a crumb consistency. 

Remove the pudding from the fridge and mix in the crushed Oreos. Fold in the tub of whipped topping and blend well. Mix in the 3 tablespoons of chocolate pudding mix and stir well. It should now be a grey color! 

Place in the fridge to chill at least another hour before serving topped with the edible pearls.

{to get the look that Disney uses, you need a cake decorating bag fitted with a star tip - Wilton 1M}

Source: The Disney Diner

Did you see the other Disney recipes already featured?

Ooey Gooey Toffee Cake from Disney's Liberty Tree Tavern

Share

Liberty Tree Tavern is a table service restaurant inside the Magic Kingdom. The 1800's themed colonial restaurant is decorated in American history memorabilia and fits in nicely among the other shops, restaurants, and rides in Liberty Square. While lunch offers a variety of menu items, dinner is Thanksgiving - all year round! What's more American than Thanksgiving dinner?

When you finish polishing off a plate of turkey, stuffing, mac and cheese, and more, you should make room for this cake. Because it's AMAZING.

But for those of us not dining at the Liberty Tree Tavern on a regular basis, we can just make our own! and it's so easy!

The exterior is slightly crispy and the inside is, well, gooey! It's very sweet so of course you have to throw in some toffee bits and chocolate chips... The result is a rich and addictive treat that's begging for a scoop of vanilla ice cream.

This recipe makes a 9x13 pan; Disney serves theirs in individual portions but I don't own a jumbo muffin tin. If you really want to replicate the Disney version, bake yours in a jumbo muffin tin and just adjust the cooking times.

Ooey Gooey Toffee Cake

For the bottom layer:

1 box yellow cake mix

1 large egg

1 stick butter, melted

For the top layer:

8 ounces cream cheese, softened

2 large eggs

1 teaspoon vanilla extract

3 3/4 cups powdered sugar

1 stick butter, melted

1 cup semi-sweet chocolate chips

1 cup Heath bar pieces

Preheat oven to 350 and lightly spray a 9x13 pan. Set aside.

In a mixing bowl, combine the cake mix, 1 egg, and 1 stick melted butter. Mix until well combined and press into bottom of prepared pan. 

In the same bowl, beat the cream cheese until smooth. Beat in the eggs and vanilla. Add the powdered sugar, a cup at a time, beating to make sure it's well combined. Slowly drizzle in the melted butter. Fold in the chocolate chips and Heath bar pieces. 

Pour over the cake base and spread evenly. Bake for 40-50 minutes or until the middle is gooey but not liquid. Remove from oven and let cool completely before cutting into bars. 

Source: adapted from Disney Food Blog & Paula Deen

Check back Tuesday for my last WDW recipe!

Did you see the other Disney recipes already featured?

Shrimp and Prosciutto Pasta from Disney's Grand Floridian Cafe

Share

The swankiest of all Walt Disney World resorts is the Grand Floridian. I've never forked over the $500+ a night to stay there but have dined or visited many times. It's Victoria in style so a bit frilly and frou frou with lots of floral prints. This is the hotel that offers afternoon tea, the gorgeous wedding chapel, and three high end restaurants.

Nestled there in the hotel is a hidden gem in dining, one I only discovered a few trips ago. The Grand Floridian Cafe is open all three meals of the day with a basic American fare menu at decent (relatively speaking!) prices. The restaurant itself is really bright and airy, the service has always been excellent, and we've loved the food there. For those that aren't interested in staying in the park from morning to night, the Grand Floridian Cafe is just a short monorail ride from the Magic Kingdom and a great break from the crowds.

This pasta is from their menu and is a quick, easy, and tasty pasta dish. You can whip it up in the time it takes to boil the pasta! I love a 15 minute meal, especially one loaded with shrimp & prosciutto!

Shrimp & Prosciutto Pasta

1 lb pasta

2 tablespoons olive oil

1 tablespoon chopped garlic

1 lb medium shrimp, peeled and deveined

1/2 cup chopped prosciutto

1/2 cup white wine

1 cup heavy cream

1/2 cup shredded Parmesan cheese

1/4 cup chopped basil

1/4 cup diced fresh tomatoes

Cook pasta according to package directions; drain well.

Heat olive oil in a large skillet over medium heat. Add the garilc, shrimp, and prosciutto and saute for about 3 minutes, until shrimp are pink, firm, and slightly opaque. 

Add the white wine and simmer for 1 minute.

Stir in the cream and cheese. Gently fold in the cooked pasta. 

Garnish with basil and tomatoes.

Source: Delicious Disney

Check back this weekend for another WDW recipe!

Did you see the other Disney recipes already featured?

Cornbread from Disney's Hoop-Dee-Doo Revue

Share

One of the dinner shows at Walt Disney World is The Hoop-Dee-Doo Revue. It's actually one of the longest running shows at Disney and the show has changed very little (if at all!) since it started. My first time attending was as a preschooler, actually, and I've gone several times since.

The show is purposely corny and full of old fashioned jokes, skits, and songs - and lots of audience involvement. On our last visit, Jason even got pulled on stage to participate! The atmosphere is that of an old dance hall set in the wild west so the (all you can eat) menu reflects that. Fried chicken, ribs, mashed potatoes, beans, veggies, and - of course! - cornbread are all served family style while you enjoy the show.

We don't eat cornbread near enough at our house but a big bowl of chili just begs it. Sweet cornbread is our favorite - especially alongside a pot of spicy chili - and this recipe definitely qualifies as that! This cornbread is so moist that I wasn't even tempted to slather on any butter. And I'm a fan of butter. It's SO good. Like, grab a piece every time you wander into the kitchen good.

Yeah, a box of Jiffy is easiest but this recipe is just one step beyond it - and light years away in taste! I promise it'll be worth the {minimal} extra effort!

Cornbread
1 3/4 cup flour
3/4 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cup sugar
1 cup milk
2 eggs
1/2 cup vegetable oil

Preheat oven to 375 and lightly spray a 9x13 baking dish with non-stick cooking spray.

Mix the flour, cornmeal, salt, baking powder, and sugar in a large mixing bowl.

In a separate bowl, whisk together the milk, eggs, and oil until well blended.

Using a hand mixer, slowly add the liquid ingredients to the dry ingredients, mixing just until incorporated.

Pour the batter into the prepared pan, making sure to spread evenly. Bake for 20-25 minutes or until golden brown.

Source: Disney Food Blog

Check back Thursday for another WDW recipe!

Did you see the other Disney recipes already featured?

Guinness Stew from Epcot's Rose & Crown

Share

For a foodie who's also a Disney World fan, Epcot is usually the best part of the entire trip. Even when it's not Food & Wine Fest (which I blogged about recently), there are plenty of good eats, drinks, and treats throughout World Showcase.

If you've never been before, you should know that Epcot is divided into two sections: Future World & World Showcase. The World Showcase features 11 countries, each with their own food, drinks, shops, entertainment, etc.

The United Kingdom is one of my favorite countries to stop in because their shops are some of the best. And Mary Poppins is often there in the English Gardens! Last trip, we sat and watched the British Revolution band that covered (very well, I might add) favorite songs from British rock bands.

The Rose & Crown is the full service restaurant there in the United Kingdom pavilion and it's theming represents a traditional British pub. Their menu has typical British fare like fish & chips, bangers & mash, and - in the past - this Guinness Stew. Though I don't think it's appearing on the menu right now, which is a huge shame. Because it's darn tasty. REALLY tasty.

Guinness is a very dry stout beer that is amazing slow cooked alongside beef. This recipe is very easy, relatively fast, and will give you a big hearty pot of tender beef. Best served alongside hot fresh bread!

Did you know it's nearly impossible to make beef stew appear appetizing? Ignore the picture, jump right to the recipe, and make this soon! It's PERFECT for cold winter days!

Guinness Stew
2 pounds sirloin steak, cut into 1 inch cubes
1/2 cup all-purpose flour
2 tablespoon olive oil
2 bay leaves
1 large clove garlic, chopped
1 cup diced yellow onion
1/2 cup diced carrots
1 tablespoon chopped fresh rosemary
1/4 teaspoon red chili flakes
1 cup Guinness Stout
salt and pepper, to taste
4 cups beef broth

Place the steak and flour in a plastic zip-top bag; seal and shake to coat.

Heat oil in a large, heavy bottomed stockpot; add the steak and cook over medium-high heat until browned, stirring occasionally. Reserve the remaining flour in the zip-top bag.

Add the bay leaves, garlic, onions, and carrots and cook about 5 minutes, until tender. Sprinkle in the remaining flour from the bag and cook 1 minute, stirring constantly. Add the thyme, rosemary, and chili flakes.

Slowly stir in the Guinness while scraping the bottom of the pan to loosen the browned bits. Stir until smooth, thickened, and bubbly. Season with salt and pepper and simmer for 10 minutes.

Slowly stir in the beef broth and bring to a boil. Cover, reduce heat, and simmer 1 hour. The stew will thicken and reduce by at least 1/3. Discard the bay leaves before serving.

Source: Delicious Disney

Check Back Tuesday for another WDW recipe!

Did you see the other Disney recipes already featured?

French Toast Loaf from Magic Kingdom's Main St Bakery

Share

If you're a regular Disney park guest, it's pretty likely that you have a favorite (or more!) treats that you just HAVE to have each trip. Typically, it's an item that's unique to Disney or has some sort of memory attached to it. For many of us, a stop at the Main St Bakery on your way towards the castle that first morning at the Magic Kingdom was always a tradition. And several of their goodies were probably on your favorites list! I'm looking at you, giant gooey cinnamon rolls.

This French Toast Loaf is right up there with the cinnamon rolls. Except it disappeared from the bakery a few years ago. And now, with Starbucks moved into the bakery space and bringing it's own baked goods, all the other formerly favorite treats disappeared from Main St.

Thanks to the magic of the internet and Disney cookbooks, you can recreate some of your favorites at home - and none could be as easy as this French Toast Loaf!

Essentially, you layer bread slices with butter and brown sugar, squish it all down, and pour a custard sauce over top and throughout each layer. What you get is a loaf that tastes like french toast - but might I say it's even better? It's absolutely delicious served warm with or without powdered sugar. No wonder it's a fan favorite!

If you close your eyes, and concentrate really hard, you can transport yourself to Main St, watching the parade go, by while you enjoy a slice. Or three.

It's a bit tricky to get the sauce well distributed into all the layers once it's put together; don't hesitate to grab a couple of forks and really lift up each layer.

French Toast Loaf

12 slices homestyle white bread (not thin sandwich bread)

1 cup (2 sticks) butter, chilled until ready to use

1 1/3 cup brown sugar

1 1/4 teaspoon ground cinnamon, divided

4 large eggs

1 1/4 cup heavy whipping cream

1/2 teaspoon vanilla extract

Let the bread slices either air dry for 3-4 hours or lightly toast under the broiler.

Slice the sticks of butter into thin slices and divide them into three equal portions. Keep them chilled until ready to use.

Mix together the brown sugar and 1 teaspoon ground cinnamon. Set aside.

Spray a loaf pan with cooking spray. Place 3 slices of bread in the bottom; sprinkle 1/3 of the brown sugar mixture over the bread slices and then layer 1/3 of the chilled butter slices. Repeat this step 2 more times and then top with the 3 remaining slices of bread. Squish it all down with the palm of your hand so the bread is not extending above the rim of the pan. 

Whisk the eggs in a medium mixing bowl. Add the heavy cream and whisk well. Whisk in the vanilla and remaining 1/4 teaspoon cinnamon. Slowly pour this mixture over the loaf a little at a time, making sure it is seeping down in between the layers and soaking into the bread. Use a fork to carefully lift up the bread layers to get it well distributed throughout. 

Cover the loaf first with plastic wrap and then with foil. Place in the fridge to chill overnight.

When ready to bake, preheat the oven to 325. Remove the foil and discard the plastic wrap. Replace the foil and secure it well. Place it on a baking sheet (to catch any spillage) and bake for 1 hour. Remove the foil and bake for an additional 30 minutes. 

Remove and let cool completely. Slice and serve sprinkled with powdered sugar. 

Source: slightly adapted from The Disney Diner 

Check back Sunday for another WDW recipe!

Did you see the other Disney recipes already featured?

Honey Maple Glazed Salmon from Epcot's LeCellier

Share

Welcome to Day 2 of recipes from around the (Disney) World!

LeCellier Steakhouse is a hot ticket at Walt Disney World. Many many years ago, it was a cafeteria style restaurant before it transitioned into a nice(r) steakhouse. Located in the Canada pavilion at Epcot, its menu features several cuts of steak plus a few other dishes that represent Canadian cuisine. Because the restaurant is small, the menu is familiar, and the dining plan value there is great, this reservation is very difficult to get during more popular times.

There are several dishes at LeCellier that are absolute favorites among regulars and the maple glazed salmon has definitely been one of those! Of course we all know that Canada & maple syrup go hand in hand so it makes sense that maple is featured on their menu regularly.

This salmon is quick and delicious. Perfect for a family friendly weeknight meal! Be sure and use real maple syrup - not the fake stuff - because it really shines in this dish. The sauce is so good!

Feel free to pick up store bought candied pecans or easily make a batch yourself! I included the recipe I used below. Just remember to make them a day ahead of time if you want this to be a weeknight meal.

Honey Maple Glazed Salmon

4 salmon fillets, with skin on one side

1/4 cup vegetable or canola oil

salt and pepper to taste

For the glaze:

1 cup pure maple syrup

1 tablespoon orange blossom honey

2 tablespoons light brown sugar

For the garnish:

2 cups baby greens

2 tablespoons extra virgin olive oil

1/2 cup candied pecans, coarsely chopped (see below)

salt and pepper to taste

Preheat the broiler.

Rub the salmon with half the oil. Season both sides with salt and pepper. 

In a large frying pan large enough for all 4 salmon fillets, heat remaining oil under the broiler. Once it begins to smoke, carefully add the salmon to the pan, skin side down. Broil until the salmon is golden brown on top, about 8 minutes. 

While the salmon cooks, combine the maple syrup, honey, and brown sugar in a small saucepan and cook over low heat until it's heated through and the sugar has melted. Set aside and keep warm.

Gently toss the baby greens with the olive oil and a pinch of salt and pepper. Divide the greens among four plates. When the salmon is done, place a piece on each plate, drizzle with the maple glaze, and sprinkle with pecans. Serve remaining glaze on the side.

Easy Candied Pecans (note: this makes a bunch!)

1/3 cup dark brown sugar

2/3 cup white granulated sugar

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 pound pecan halves (will also work with walnuts or hazelnuts)

1 egg white, room temp

1 tablespoon water

Preheat oven to 300. Mix the sugars, salt, and cinnamon, making sure there are no lumps. Set aside. Beat the egg white and water until frothy but not stiff. Add the nuts and stir to coat evenly. Sprinkle the nuts with the sugar mixture and toss onto a cookie sheet with parchment paper. Bake for 30 minutes, stirring occasionally. Remove and separate nuts as they cool. 

Source: salmon slightly adapted from Epcot Food & Wine Festival 100th Anniversary Cookbook; candied nuts slightly adapted from Smitten Kitchen

Check back Friday for another WDW Recipe!

Also from Epcot's LeCellier Steakhouse:

Breakfast Pizza from Chef Mickey's at Walt Disney World

Share

Walt Disney World is one of my favorite places in the world! And while I'd argue that the food has taken a hit by the now popular dining plan, there are still plenty of culinary gems to be found throughout the parks and resorts. I thought it'd be fun to do a series of recipes all found at Walt Disney World - some huge favorites of ours and others that are favorites among regular visitors.

One of the most popular character breakfast meals on property is Chef Mickey's at the Contemporary Resort. While we don't dine there anymore, it's the #1 character meal I recommend for families with children wanting to see the classic characters. The breakfast is buffet style and offers a huge variety of everything you could think of. Among the dishes is this breakfast pizza. And it's popular for good reason! It's tasty, quick, and perfect for any meal of the day. We loved it for dinner!

Recipes for this dish differ slightly among sources but this version worked perfect for us!

Breakfast Pizza from Chef Mickey's

1 precooked pizza crust (12 inch round)

1/2 cup ricotta cheese

1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup half & half

2 large eggs

4 strips bacon, cooked until crispy and then chopped

salt and pepper

Preheat oven to 350.

In a small skillet, scramble the eggs. Remove, transfer to a small plate, and place in the fridge to cool down. Once cooled, add the eggs to a small bowl along with salt, pepper, and half & half. Set aside.

Spread the ricotta in a thin layer over the crust; salt and pepper over top. Sprinkle the cheeses across the entire pizza. Spread the scrambled egg mixture over the layer of cheese and then add the chopped bacon.

Bake for 10-12 minutes or until the cheese is melted and golden brown.

Source: All Ears Net

Check back Wednesday for another WDW recipe!

Texas Hot Brown Sandwiches

Share

Happy New Year!

The other food bloggers out there are carefully planning low calorie dishes to introduce you to and I'm over here with a diet's downfall of a recipe. Heh.

Have you had a Kentucky Hot Brown? It's traditionally a hot open faced turkey and bacon sandwich that's covered in Mornay sauce and topped with tomatoes. Originally created at The Brown Hotel in Louisville (thus the name), it's now a favorite across the country.

This is the Kentucky Hot Brown... Texas style.

The traditional bread is swapped out for a bolillo roll. Underneath the turkey is a layer of refried beans. The Mornay sauce is kicked up with roasted jalapenos, poblanos, and cilantro. And it's all topped off with guacamole.

Yes!

{Psst - Mornay sauce is just Bechamel sauce with cheese added. Sounds way fancier than it is! Think of this version as queso, because it practically is.}

This is easily a weeknight meal, especially if you roast the peppers the night before when you're cooking something else. Leftover turkey would work great or you could just swing by the deli counter. You can also pick up the cheese at the deli counter; I just ask for a 1/4lb thick slice for grating. I think it's usually cheaper to buy it this way instead of a larger piece at the cheese counter! Grating it yourself will ensure it melts smoothly and only takes an extra minute.

The leftover Mornay sauce is amazing drizzled over tortilla chips! Told ya it was just like queso!

Texas Hot Brown Sandwich

For the sauce:

1 poblano chile

1 or 2 jalapeno chiles

2 tablespoons unsalted butter

1/4 medium yellow onion, finely diced (about 1/4 cup)

1 clove garlic, minced

2 tablespoons all purpose flour

2.5 cups half & half or whole milk, plus more if needed

1 cup shredded white cheddar (4 ounces)

1 cup shredded Monterey Jack (4 ounces)

2 tablespoons chopped cilantro

Pinch of cumin

Pinch of cayenne

Salt to taste

For the sandwiches:

2 6-inch bolillo rolls (or French rolls)

1/2 cup refried beans

1 pound roasted turkey, sliced thick

6 slices cooked bacon, chopped

1 plum tomato, diced

Guacamole for serving

To make the sauce: roast the jalapeno(s) and poblano under the broiler until blackened, about 5 minutes per side. Place the roasted chiles in a plastic ziptop bag and let steam for 20 minutes. Remove from bag and peel off skin. Remove stem and seeds and dice. 

In a saucepan over low heat, melt the butter. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. 

Add the garlic and cook for 30 seconds. Whisk in the flour and cook until well incorporated and light brown in color (should be like a paste), about 1 minute.

Pour in the half & half (or milk), turn the heat to medium-high, and whisk until the sauce comes to a boil. Continue whisking until it thickens. After it thickens, reduce heat to low. 

Add the shredded cheese - a handful at a time - to the sauce, stirring until it melts before adding more. Once the cheese is all melted and smooth, add the jalapeno, poblano, cilantro, cumin, cayenne, and salt to taste. If the sauce is too thick, thin it out with more half & half or milk. 

Turn the broiler on high. Cut the bolillo rolls in half lengthwise and place under the broiler until lightly toasted, about 20-30 seconds. Remove from oven.

Place the four toasted rolls on a skillet or oven safe plate. Spread around 2 tablespoons of refried beans on each half. Top each half with slices of roasted turkey. Ladle some of the Mornay sauce over top of each sandwich half and top with chopped bacon and tomatoes. Place under the broiler and cook until the sauce starts to brown and bubble, about 1 to 2 minutes.

Top with guacamole and serve warm.

Source: Homesick Texan