Honey Maple Glazed Salmon from Epcot's LeCellier

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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

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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

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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 

Our Top 13 Recipes of 2013!

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Here are my favorite recipes from 2013 in case you missed a great one along the way!

{hover over any picture to pin it!}

Canadian Cheddar Cheese Soup from Epcot's LeCellier

Tunnel of Fudge Cake

Blackened Chicken & Cilantro-Lime Quinoa

Avocado Feta Dip

Coconut Shrimp Cake Sliders with Mango Salsa & Avocado Smear

Honey-Ginger Pork Tenderloin

Cowboy Hash

Snickerdoodle Granola Bars

{Skinny} Cheesy Chicken & Broccoli-Rice Casserole

Chicken Bellagio {Cheesecake Factory Copycat}

Crab Mac & Cheese

Chocolate Peanut Butter Brownie Fudge

Monte Cristo Poppers

What was one of your favorite See Aimee Cook recipes this year?

Most Popular Recipes of 2013!

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This year, I thought it'd be fun to see what the most popular recipes were. It's interesting to compare our favorites with those recipes that have picked up tons of traction out in internetland. Sometimes they match up - and sometimes they don't!

Notice a theme? Copycat recipes are a HUGE hit it seems!

{click the picture to be taken to the recipe!}

10. {Arby's Copycat} Apple Turnovers

9. Blackened Chicken and Cilantro-Lime Quinoa

8. Chuy's Creamy Jalapeno Dip

7. Crockpot Chex Mix

6. Chocolate Chip Vanilla Pudding Cookies

5. {Panda Express Copycat} Sweetfire Chicken

4. Chicken Piccata Pasta

3. Power Muffins with Blueberries, Oatmeal, and Greek Yogurt

2. Deviled Egg Pasta Salad

And the most popular recipe of 2013 is...

Mexican Rice!

Merry Christmas!

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Honey Sesame Chicken

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One of the first things we did when we moved here was seek out recommendations for the best local Chinese place. We both love Chinese and I could seriously eat it weekly (or daily...). Some friends recommended a place right around the corner from our house that was owned by a sweet Chinese couple who's been serving up great food for 20+ years. Unfortunately, health issues recently forced them to close their restaurant and move back to China.

We've since tried a couple other places but none are as good :(

So what's one to do?

Make it at home instead!

This Honey Sesame Chicken is - no lie - restaurant quality. Actually, since you get to to choose your chicken, it's probably better than most restaurant versions. It's sticky, and sweet, and tender, and everything it should be.

I know this is a two-step recipe that requires browning the chicken on the stove first but I promise it's worth it. I'm all about baked chicken dishes but let's face it; baked does not give you that crispy exterior that we all know and love.

This sticky sweet chicken is awesome served with steamed rice! 

Honey Sesame Chicken

For the chicken:

4 boneless/skinless chicken breasts

1 cup cornstarch

3 eggs

salt and pepper

1/4 cup vegetable or canola oil

For the sauce:

3/4 cup honey

3/4 cup soy sauce

1/2 cup ketchup

1/2 cup brown sugar

1/2 cup rice wine vinegar

1 teaspoon sesame oil

1 teaspoon minced garlic

1 tablespoon cornstarch

sesame seeds for garnish

Preheat oven to 325. Lightly spray a 9x13 baking dish with cooking spray and set aside.

Cut the chicken into bite-sized pieces and season with salt and pepper.

Add 1 cup cornstarch to a shallow bowl. Slightly beat the eggs in a second shallow bowl. Individually dip the chicken pieces into the cornstarch and then into the eggs. 

Heat the oil in a large skillet over medium-high heat and cook the chicken until browned on all sides. As they finish browning, add them to the prepared baking dish.

In a medium bowl, whisk the honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 tablespoon cornstarch until well combined. Pour this sauce over the chicken and bake for 45 minutes, stirring every 15 minutes so the chicken is well coated in the sauce. 

Serve hot.

Source: The Recipe Critic

Ham and Cheese Sliders on Hawaiian Rolls

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Who posts sandwiches this close to Christmas?

This girl.

Why?

Because I know we're going to be racing from event to event the next week or two and more times than not, bringing a dish with us to share. Or, we're all simply too exhausted to cook a real meal but totally fine with throwing some easy sandwiches in the oven.

And one can only make so many Gingerbread Oreo Truffles, you know?

{eating them is a different story!}

These sandwiches have gone around the blog world (and Pinterest) probably three times already but I'm always late to the party. Y'all, they are darn good. And if I were at a party, and these were sitting on the food table, I'd hover that table like nobody's business the entire night hoping no one noticed that I had downed half the dish. The butter/mustard/sugar sauce seeps into the bread and kicks up an ordinary slider into something so, so much better.

We had these for dinner one night and loved them but they'd especially be good for a crowd since they are inexpensive, easy, and transport well.

You could switch out the meat and cheese to your preference as well! 

Ham & Cheese Sliders on Hawaiian Rolls

12 Hawaiian sweet bread dinner rolls, split in half

1/2 lb thinly sliced deli ham

1/2 lb thinly sliced Swiss cheese

1/2 cup butter

2 tbsp brown sugar

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1 tbsp poppy seeds, optional

Preheat oven to 350. 

Evenly distribute the ham and cheese among the rolls and make sandwiches with each. Arrange them all in a 9x13 pan.

In a small saucepan, combine the butter, brown sugar, mustard, Worcestershire, and poppy seeds. Bring to a boil and then pour over top of the sandwiches. 

Bake for 15-20 minutes until the tops are browned and the cheese is melted. Serve warm.

Source: adapted from Plain Chicken 

Crockpot Tequila Lime Turkey Chili

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Can you believe we're less than 10 days to Christmas? Crazy, right? Here in Charlotte, we got a few sprinkles of snow back in November and nothing since - just lots of liquid snow! It has been quite chilly, however, so I've been pulling out recipes for all things warm and comforting.

This chili was originally posted a few years ago and it deserved a revisit. The chili itself is a fairly standard tomato based recipe but the beauty comes in adding some crisp brightness with the lime and tequila. It's SO good - and we love the Tex Mex twist on a standard winter dish like chili!

The best part? It's another great crockpot recipe! Who doesn't love coming home to dinner already finished?

As written, it doesn't have much spice to it but you could always up it by throwing in more chipotle in adobo. 

Crockpot Tequila Lime Turkey Chili

1 slice sandwich bread, torn into pieces
2 Tbs milk 
1 lb ground turkey
salt and pepper
2 Tbs vegetable oil
1 large onion, minced
1 bell pepper, diced
1 jalapeno, ribs and seeds remove, minced
2 Tbs chili powder
2 Tbs tomato paste
4 cloves garlic, minced
2 tsp ground cumin
2 tsp minced fresh oregano, or 1/2 tsp dried
1 15-oz can tomato sauce
1 14.5-oz can fire-roasted diced tomatoes
1 15-oz can pinto beans, drained and rinsed
1/4 cup tequila, plus more as needed
2 Tbs low-sodium soy sauce
1 Tbs honey
1 tsp minced chipotle in adobo
1 tsp grated lime zest
1 Tbs fresh lime juice, plus more for serving
1/4 cup minced fresh cilantro

For serving:
fresh cilantro
Pepperjack or cheddar cheese

sour cream
diced avocado

tortilla chips

Mash the bread and milk into a paste in a large bowl using a fork. Mix in the ground turkey, 1/4 tsp salt, and 1/4 tsp pepper. (this keeps the turkey moist during the long cooking time)

Heat the oil in a large skillet over medium-high heat; add the onion, bell pepper, and jalapeno and cook until they are softened, 5-7 minutes. Add the chili powder, tomato paste, garlic, cumin, and oregano and cook an additional 3-5 minutes.

Stir in the turkey and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3-5 minutes. Stir in the tomato sauce, scraping up any browned bits. Transfer the mixture to the crockpot.

To the crockpot, add the diced tomatoes with their juices, beans, 3 tablespoons of the tequila, soy sauce, honey, and minced chipotle. Cover and cook on low until the turkey is tender, 4 to 6 hours.

Turn off the slow cooker and allow the chili to settle about 5 minutes. Use a large spoon to skim the fat off the surface. Stir in the remaining tequila, lime zest, lime juice, and cilantro. Taste and season with additional salt, pepper, tequila, and lime juice as desired.

Source: Pink Parsley

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Don't forget to enter these great giveaways from Christmas Week! 

• Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package - enter HERE {ends today!}
• Le Creuset Revolution Utensil Set - enter HERE
• $100 gift certificate to Freund Container and Supply - enter HERE 
• Swissmar Charmant Collection 5-quart Rectangular Roaster - enter HERE
• $250 gift certificate to Freund Container and Supply AND copy of "The Pioneer Woman Cooks: A Year of Holidays" - enter HERE

Peppermint Mocha Tart

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Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event.Tune in each day starting Monday, December 9th and ending Saturday, December 14th.

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It's no secret that I'm a Starbucks addict.

Yes, yes, I know that that's incredibly cliche to say... but it's true, as sad as it is.

In order to not completely break my budget {or perhaps so I can justify this pricey habit...}, I stick with iced coffees. Trenta iced caramel coffee with light soy, to be exact. It's $3.73 with tax. That's not so bad, right? With a gold card, you get a free drink every 12 purchases. When I get my free drink, I don't go for the cheaper iced coffee. Oh no, I go for the largest seasonal espresso drink they have at the time. In December, that is often a peppermint mocha.

Man alive are they DELISH! Y'all have ordered one before, yes? It's like Christmas in a cup.

Since the people of Instagram rejoice when the holiday red cups arrive at Starbucks, I knew I had to do something Starbucks inspired for #ChristmasWeek. Christmas in a cup became Christmas in a tart pan. Ha.

This tart is easy to pull off, impressive, rich, and pepperminty with a hint of mocha in the background. You'll be so impressed with yourself and anyone who is lucky enough to snag a slice will think you're a genuis.

Promise.

Yeah, I know a piece of my crust broke off. I totally did it on purpose.  

Peppermint Mocha Tart

For the crust:

1 cup powdered sugar

3/4 cup (1.5 sticks) chilled unsalted butter, cut into 1/2 inch cubes

2 large eggs

2 cups all-purpose flour, plus more for dusting

1/2 cup unsweetened cocoa powder

1 tablespoon espresso powder

1/2 teaspoon kosher salt

For the filling:

1.5 cups heavy cream

1/2 cup coffee beans, crushed with rolling pin

3 teaspoons peppermint extract, divided

2 tablespoons light corn syrup

14 ounces bittersweet or semi-sweet chocolate (64%-72%), chopped

6 tablespoons unsalted butter, cut into 1/2 inch cubes

Finely crushed peppermint candy for garnish, optional

First, make the crust: Combine the powdered sugar and butter in a food processor and pulse until well combined and creamy. Add the eggs, 1 at a time, pulsing between additions until well blended. Add the flour, cocoa powder, espresso powder, and salt and pulse to blend. Form the dough into two balls and flatten into disks. Wrap in plastic and chill for at least 1 hour. *this can be done up to 5 days in advance

Preheat the oven to 350. Roll out one dough disk on a lightly floured surface until it's 1/8 inch thick round. Reserve the second disk for another tart or recipe. Transfer the round piece of dough to a tart pan; press into the bottom and up the sides. Trim until it's flush with the edge of the pan. Using a fork, piece the dough all over the bottom of the pan. 

Bake until it appears dry and begins to pull away from the sides, about 15-17 minutes. Let cool completely. *this can be made 1 day ahead and kept in an air-tight container

Now to make the filling: Bring the cream to a simmer in a small saucepan over medium heat. Add the crushed coffee beans and 1 teaspoon peppermint extract and remove from heat. Cover and let steep for 30 minutes.

Strain the cream and discard the coffee beans. Return the cream to the saucepan and add the corn syrup. Return to a simmer over medium heat. 

Place the chocolate in a large bowl and pour the hot cream mixture over top. With a spatula, slowly stir to melt the chocolate and combine it with the cream. When it's about halfway incorporated, start adding the butter a few pieces at a time. Add 1/2 teaspoon of peppermint extract, mix, and taste for preference. Add more if desired, 1/2 teaspoon at a time (I ended up adding 2 teaspoons). Mix until the ganache is completely blended.

Pour the ganache into the tart crust and smooth the top. Garnish with crushed peppermint and let sit at room temperature for at least 2 hours before cutting into wedges and serving. 

Source: adapted from Bon Appetit

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Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Christmas Fudge by Cravings of a Lunatic
• Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts
• Peppermint Mocha Tart by See Aimee Cook
• Peanut Brittle by Noshing With The Nolands
• Spiced Cranberry Holiday Margaritas by Pineapple and Coconut
• Turtle Bark by The Girl In The little Red Kitchen
• Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker
• Mexican Spiced Hot Chocolate by My Catholic Kitchen
• Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen
• Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb
• Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry
• Frozen Mint Cookie Pie by The Messy Baker
• Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen
• Irish Cream Tiramisu by Cooking In Stilettos
• Lemon Sandwich Cookies by Try Anything Once Culinary
• Orange Creamsicle Fudge by Home Cooking Memories
• Stained Glass Window Cookies by Like Mother Like Daughter
• Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter

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Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply.  Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online.  Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees.  Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!  

Today's winner will receive one $250 Freund gift certificate, as well as one copy of "The Pioneer Woman Cooks:  A Year of Holidays".  To enter, read the details and use the Rafflecopter below!

***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of "The Pioneer Woman Cooks:  A Year of Holidays".  Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited.  This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

a Rafflecopter giveaway

***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita's Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***