I am so glad that you guys are liking this new idea! I am going to use the Match-ups from Southern Savers when she posts them. Look for this each week around Wednesday!
Check out the full ad on SouthernSavers!
Broccoli Bunch B1G1
Recipes: Broccoli
Split Chicken Breasts B1G1
Recipes: Chicken
Eckrich Jumbo Meat Franks B1G1
Recipes: Hot Dogs
Tostitos Chips B1G1
Recipes: Tostitos
Ken's Salad Dressing B1G1
Recipes: Dressing
Ronco Pasta B1G1
Recipes: Pasta
Ragu Pasta Sauce B1G1
Recipes: Pasta Sauce
Duncan Hines Cake Mix B1G1
Recipes: Cake Mix
Peter Pan Peanut Butter B1G1
Recipes: Peanut Butter
Nabisco Nilla Wafers B1G1
Recipes: Nilla Wafers
Potatoes, 5lb. $2.99
Recipes: Potatoes
Iceburg Lettuce $1.50
Recipes: Lettuce
Cluster Tomatoes $1.99 lb.
Recipes: Tomatoes
Boneless Rump or Bottom Roast $2.99 lb.
Recipes: Crock Pot Roast
FREE Eggs WYB 3 Pillsbury Products:
Crescent Roll Recipes: Apple Dumplings
Pizza Crust Recipes: Pizza
Hickory Sweet Bacon $3
Recipes: Bacon
Winn Dixie Large White Eggs, 1 dozen $.99
Recipes: Eggs
Sargento Shredded Cheese $2
Recipes: Cheese
Smart Balance Sour Cream, 16 oz. $1
Daisy Sour Cream, 8 oz. $1
Recipes: Sour Cream
Activia Yogurt, 4-pk $2
Recipes: Yogurt
Lenders Refrigerated Bagels $1.67
Recipes: Bagels
Also...
The Hormel Always Tender Pork Roast is B1G1 and there's also a coupon HERE! These are really good. I like the "Roast" flavored one. Sear it in a Dutch Oven on the Stove over medium-high heat on all sides. You just want a little color. Then dump in a can of Cream of Chicken and a can of Cream of Mushroom, put a lid on it and finish cooking in the oven at 350 degrees for about 35 minutes or until cooked through. You'll have to play with the time. I'm just guessing :) I haven't made this in a while, but I am going to grab a couple this week to put in the freezer!
I hope this helps some of you! I just went through the match-ups and highlighted some prominent ingredients for recipes. You can also use the Search Box on the upper right hand corner of the blog to search for certain ingredients if you don't see it listed in the Index in the right side bar. The Search Box sometimes misses recipes if its not typed in exactly. So if you don't see something that you know is there, try searching for it in the Recipe Index!
Thursday, June 10, 2010
Wednesday, June 9, 2010
Publix Menu Match-up 6/9
So I thought this might help all of you looking for things to make for dinner based off of the weekly Publix Ad! Since starting the blog back in November, I have posted well over 100 recipes. Probably many more than that. I haven't counted in quite a while! I have had so much fun trying new things! I thought if I linked part of the match-up from Michelle at IHeartPublix then you could see what things I've already made that correspond with the ad. Let me know if you like this! I may start doing it for the Winn Dixie ad also because I know a lot of you shop at Winn Dixie!
Check out the full ad on IHeartPublix!
Ragu Pasta Sauce B1G1
Recipes: Pasta Sauce
Ronzoni Pasta B1G1
Recipes: Pasta
Near East Couscous B1G1
Recipes: Couscous
Aunt Jemima Syrup B1G1
Recipes: Maple Syrup (Aunt Jemima can be substituted in a few of these)
Ocean Spray Craisins B1G1
Recipes: Cranberries
Starkist Tuna B1G1
Recipes: Tuna Melts
Thomas' Bagels B1G1
Recipes: Bagels
Aunt Jemima Frozen French Toast B1G1
Recipes: Bacon & Egg French Toast Sandwich
Back to Nature Granola B1G1
Recipes: Granola
Yoplait Yogurt 20/$10
Recipes: Yogurt
Pillsbury Grands Biscuits 3/$5
Recipes: Biscuits
Kraft Shredded Cheese $3.99
Recipes: Cheese
Oikos Greek Yogurt $5/5
Recipes: Greek Yogurt
Publix Ice Cream 2/$5
Recipes: Ice Cream
Chicken Breasts $2.99 lb. (at Bruno's they're $1.99 lb!)
Recipes: Chicken
Publix Fresh Ground Turkey $2.49 lb. (I'm putting some in the freezer!)
Recipes: Turkey
Let me know what you think about this and if you would like me to get it posted every week!
Check out the full ad on IHeartPublix!
Ragu Pasta Sauce B1G1
Recipes: Pasta Sauce
Ronzoni Pasta B1G1
Recipes: Pasta
Near East Couscous B1G1
Recipes: Couscous
Aunt Jemima Syrup B1G1
Recipes: Maple Syrup (Aunt Jemima can be substituted in a few of these)
Ocean Spray Craisins B1G1
Recipes: Cranberries
Starkist Tuna B1G1
Recipes: Tuna Melts
Thomas' Bagels B1G1
Recipes: Bagels
Aunt Jemima Frozen French Toast B1G1
Recipes: Bacon & Egg French Toast Sandwich
Back to Nature Granola B1G1
Recipes: Granola
Yoplait Yogurt 20/$10
Recipes: Yogurt
Pillsbury Grands Biscuits 3/$5
Recipes: Biscuits
Kraft Shredded Cheese $3.99
Recipes: Cheese
Oikos Greek Yogurt $5/5
Recipes: Greek Yogurt
Publix Ice Cream 2/$5
Recipes: Ice Cream
Chicken Breasts $2.99 lb. (at Bruno's they're $1.99 lb!)
Recipes: Chicken
Publix Fresh Ground Turkey $2.49 lb. (I'm putting some in the freezer!)
Recipes: Turkey
Let me know what you think about this and if you would like me to get it posted every week!
Menu 6/9
Are you ready for another week with the Fairhope Foodie? I've been gone for too long! I just couldn't seem to get my groove back. I must say that it was a much needed break and I'm excited to get back into my schedule. I'm going to play with the Menus the next couple of weeks and see what works. I may cut down on the amount of "new" cooking I do each week and link older recipes as well. We'll see how it goes. For now, let's get on with it!
Here is what I plan to cook this week:
Bacon, Egg and Toast Cups (Thurs 6/10)
Cranberry Scones (Sat 6/12)
Baked Garlic Rice Pilaf (Sun 6/13)
Asparagus with Tomatoes and Feta (Sun 6/13)
Maple Butter Blondies (Sun 6/13)
Chicken Edamame Rice Bowls (Mon 6/14)
Black Olive Turkey Burgers (Tues 6/15)
Alright...did I say I was going to cut back on the recipes. Well, it looks like I lied :) Here's to another week!
I will post the recipe and pictures after I make them on the designated day. To make it easier to cook with me, I decided to include a recipe ingredient break-down to make your shopping a bit easier. The items marked with an (*) refer to a sale item this week at Publix. I'm pulling most of this from my stockpile this week because Publix wasn't looking spectacular. I have a great stockpile to work with so I'm using up what I've got. My Menus may not correspond exactly with the sale ad of the week, but its going to be all things (or mostly things) that I've gotten with coupons or sales. I'm very proud of my grocery store deals and I love being able to cook with them.
And don't for get to use my Recipe Index and Archives to find a recipe for an ingredient you have on hand. I am in the process of getting them broken down further to better help you find ingredients. You can also type in a term in the search box in the upper right hand corner to pull up past entries. Sometimes this is a hit-or-miss method though. I've used it searching for recipes that I KNOW are there, and not had any luck finding them. But, it works most of the time :)
And if you're shopping Publix, don't forget your $5/$25 Rite Aid coupon! (try zip 95677, radius 50 miles)
Bacon, Eggs and Toast Cups (Thursday)
bacon
bread
shredded cheese
eggs
Cranberry Lemon Scones (Saturday)
lemon
all purpose flour
sugar
baking powder
salt
butter
craisins
egg
heavy cream
Baked Garlic Rice Pilaf (Sunday)
butter
garlic cloves
long-grain white rice
chicken broth
lemon juice
Asparagus with Tomatoes and Feta (Sunday)
asparagus
olive oil
shallot
tomatoes
feta cheese
Maple Butter Blondies (Sunday)
butter
walnuts
all purpose flour
baking powder
baking soda
salt
light brown sugar
eggs
vanilla extract
chocolate chips
maple syrup
heavy cream
ice cream (optional, but a MUST at my house!)
Chicken Edamame Stir-Fry (Monday)
linguine noodles
2 chicken breasts (I'm using tenders)
cornstarch
vegetable oil
onion
garlic
cabbage
edamame (I bought mine frozen, shelled at Publix on sale)
rice vinegar (I may find a substitution)
soy sauce
Black Olive Turkey Burgers (Tuesday)
ground turkey
black olives
parsley
cumin
Its going to be nice getting back in my kitchen. I've done quick, easy meals this last week or so. I'm ready to try out some new recipes and get some feedback from all of you!
Thanks for sticking with me through my vacation time. Glad to see some of you are still around :) Hopefully scheduling will work out and I'll get these posted on time. And don't forget, if you're really wanted a recipe before my scheduled day to post it, send me an e-mail at fairhopefoodie@gmail.com and I can send it to you!
Tonight I made Taco Puffs. I changed it up a bit by using the Grands, Jr. biscuits. Because they were smaller I didn't halve them. I also used my makeshift paper town holder and rolled them out instead of using my hands. I had some leftover Spanish Rice so I added that to the bottom of the cups before adding the meat. They were Yum-O!! If you haven't tried them put them on the list. Publix has Grands biscuits on sale this week!
Here is what I plan to cook this week:
Bacon, Egg and Toast Cups (Thurs 6/10)
Cranberry Scones (Sat 6/12)
Baked Garlic Rice Pilaf (Sun 6/13)
Asparagus with Tomatoes and Feta (Sun 6/13)
Maple Butter Blondies (Sun 6/13)
Chicken Edamame Rice Bowls (Mon 6/14)
Black Olive Turkey Burgers (Tues 6/15)
Alright...did I say I was going to cut back on the recipes. Well, it looks like I lied :) Here's to another week!
I will post the recipe and pictures after I make them on the designated day. To make it easier to cook with me, I decided to include a recipe ingredient break-down to make your shopping a bit easier. The items marked with an (*) refer to a sale item this week at Publix. I'm pulling most of this from my stockpile this week because Publix wasn't looking spectacular. I have a great stockpile to work with so I'm using up what I've got. My Menus may not correspond exactly with the sale ad of the week, but its going to be all things (or mostly things) that I've gotten with coupons or sales. I'm very proud of my grocery store deals and I love being able to cook with them.
And don't for get to use my Recipe Index and Archives to find a recipe for an ingredient you have on hand. I am in the process of getting them broken down further to better help you find ingredients. You can also type in a term in the search box in the upper right hand corner to pull up past entries. Sometimes this is a hit-or-miss method though. I've used it searching for recipes that I KNOW are there, and not had any luck finding them. But, it works most of the time :)
And if you're shopping Publix, don't forget your $5/$25 Rite Aid coupon! (try zip 95677, radius 50 miles)
Bacon, Eggs and Toast Cups (Thursday)
bacon
bread
shredded cheese
eggs
Cranberry Lemon Scones (Saturday)
lemon
all purpose flour
sugar
baking powder
salt
butter
craisins
egg
heavy cream
Baked Garlic Rice Pilaf (Sunday)
butter
garlic cloves
long-grain white rice
chicken broth
lemon juice
Asparagus with Tomatoes and Feta (Sunday)
asparagus
olive oil
shallot
tomatoes
feta cheese
Maple Butter Blondies (Sunday)
butter
walnuts
all purpose flour
baking powder
baking soda
salt
light brown sugar
eggs
vanilla extract
chocolate chips
maple syrup
heavy cream
ice cream (optional, but a MUST at my house!)
Chicken Edamame Stir-Fry (Monday)
linguine noodles
2 chicken breasts (I'm using tenders)
cornstarch
vegetable oil
onion
garlic
cabbage
edamame (I bought mine frozen, shelled at Publix on sale)
rice vinegar (I may find a substitution)
soy sauce
Black Olive Turkey Burgers (Tuesday)
ground turkey
black olives
parsley
cumin
Its going to be nice getting back in my kitchen. I've done quick, easy meals this last week or so. I'm ready to try out some new recipes and get some feedback from all of you!
Thanks for sticking with me through my vacation time. Glad to see some of you are still around :) Hopefully scheduling will work out and I'll get these posted on time. And don't forget, if you're really wanted a recipe before my scheduled day to post it, send me an e-mail at fairhopefoodie@gmail.com and I can send it to you!
Tonight I made Taco Puffs. I changed it up a bit by using the Grands, Jr. biscuits. Because they were smaller I didn't halve them. I also used my makeshift paper town holder and rolled them out instead of using my hands. I had some leftover Spanish Rice so I added that to the bottom of the cups before adding the meat. They were Yum-O!! If you haven't tried them put them on the list. Publix has Grands biscuits on sale this week!
Monday, June 7, 2010
Creamy Hash Browns
On Friday night I had a bag of Simply Potatoes Shredded Hash Browns that needed to be used. I had all of the ingredients to make the Cheesy Hash Brown Casserole, but I wasn't quite in the mood for that. So I changed it up a bit to give it a more sophisticated flavor. I used Monterrey Jack cheese instead of cheddar, and used the garlic breadcrumb topping mixture from the Ricotta Parmesan Chicken. I made a big batch when I made the chicken, so I just kept it in the freezer for nights I might need some in a pinch! I also made it in 3 smaller ramekins instead of one larger casserole dish. You could make it however you want. A friend of mine added chicken and baked it in a larger dish. She said ham would be great also. The possibilities are endless. I like how the Monterrey Jack cheese gave it a creamy, cheesy consistency and the garlic breadcrumbs really worked well with the potatoes. It was more "grown-up" than the cornflakes bathed in butter. I don't think I'll ever make it the old way again! Put this one on the dinner table. Its awesome!
1 package Simply Potatoes Shredded Hash Browns
1 can Cream of Chicken soup
2 cups shredded Monterrey Jack (or mozzarella)
3/4 cup sour cream
1/4 cup butter, melted
Topping:
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
Heat oven to 350 degrees. Spray an 11 X 7-inch baking dish or a few smaller ramekins with nonstick cooking spray. In a large bowl combine all hash brown ingredients together; mix well. Spread into prepared baking dish.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the breadcrumb mixture on top of the hash browns. You will have extra (you may only use 1/4 cup total). Put into a freezer zippy bag and keep in the freezer for future recipes!
Bake 35-45 minutes or until hash browns are bubbly and the top is golden brown.
Enjoy!
1 package Simply Potatoes Shredded Hash Browns
1 can Cream of Chicken soup
2 cups shredded Monterrey Jack (or mozzarella)
3/4 cup sour cream
1/4 cup butter, melted
Topping:
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
Heat oven to 350 degrees. Spray an 11 X 7-inch baking dish or a few smaller ramekins with nonstick cooking spray. In a large bowl combine all hash brown ingredients together; mix well. Spread into prepared baking dish.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the breadcrumb mixture on top of the hash browns. You will have extra (you may only use 1/4 cup total). Put into a freezer zippy bag and keep in the freezer for future recipes!
Bake 35-45 minutes or until hash browns are bubbly and the top is golden brown.
Enjoy!
Pinkalicious Strawberry Cupcakes
Yay! I know some of you have really been waiting on this recipe. I didn't want to post it until the magazine came out. The recipe was featured in the June issue of Eastern Shore Parents Magazine! I was so excited to see it in print last week! And a big Thank You to Erin from Erin Creel Photography. I absolutely love the pictures! Lynn, the editor of the magazine tried this recipe and e-mailed me to let me know how wonderful they turned out! I can't wait to make them again. They were fabulous. Elizabeth Green, The Cake Fairy, provided me with the cake recipe. It is wonderful because it uses fresh strawberries. Nothing against box cake mix, because the strawberry ones are great. But I love how when you take a bite of this cake it has a burst of fresh strawberries in every bite. And the icing is just that...icing on the cake! It is also made with fresh strawberries so it is perfect for the cupcakes. The recipe was given to me by the Fairhope Foodie readers on Facebook. I tweaked it just a pinch and it is great. I added too much moisture with the mashed strawberries, so I ended up adding more powdered sugar to reach the stiff consistency like I needed. Shhh...I ended up adding an entire bag of powdered sugar! You wouldn't have to add that much, but I needed a stiffer consistency for the pictures. Don't get me wrong, they were great! But if you're uncomfortable using a whole bag of powdered sugar don't feel like you can't make the recipe. You will just have a softer icing! I promise you will love this. I can't wait to make these again!
(Photo by Erin Creel Photography)
Strawberry Cupcakes:
2-1/4 cup cake flour
1/4 teaspoon salt
2-1/2 teaspoons baking powder
1 stick butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup fresh mashed strawberries
16 drops pink food coloring
Strawberry Frosting:
1 8-oz. package cream cheese, softened
1 stick butter, softened
4-6 cups powdered sugar
1 teaspoon vanilla
3/4 cup mashed strawberries, drained well
Preheat oven to 350 degrees. Mix flour, salt and baking powder together in a medium bowl. In a separate bowl combine butter, sugar, eggs and vanilla. Beat for a total of 3 minutes, scraping the sides of the bowl if needed. Quarter strawberries and pulse in a blender until mashed.
Add the flour mixture to the creamed mixture alternating with the mashed strawberries beginning and ending with the flour mixture. Drop in food coloring and beat for 2 minutes.
Line muffin tin with paper liners. Divide batter evenly between 18 cups. Bake for 20-24 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.
For the Frosting:
Cream butter and cream cheese together with a mixer. Gradually add in 4 cups powdered sugar. Blend in vanilla and strawberries. Make sure to drain your strawberries well, squeezing with paper towels if needed. If you add too much liquid with the strawberries add extra powdered sugar to reach desired consistency. Pipe onto cupcakes.
And be sure to check out the latest issue of Eastern Shore Parents Magazine. Its a free local publication for all of us along the Eastern Shore of Mobile Bay! The cupcake recipe is featured as well as a picture of my oldest daughter, Ella. The photos were taken by Erin Creel of Erin Creel Photography. You can check out some of her latest work HERE on her Facebook page. She is mega-talented and did a fabulous job with my girls' pictures. I can't wait to work with her again!
(Photo by Erin Creel Photography)
Enjoy!
(Cupcake recipe from Elizabeth Green- The Cake Fairy)
(Frosting recipe adapted from The Fairhope Foodie readers)
(Photo by Erin Creel Photography)
Strawberry Cupcakes:
2-1/4 cup cake flour
1/4 teaspoon salt
2-1/2 teaspoons baking powder
1 stick butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup fresh mashed strawberries
16 drops pink food coloring
Strawberry Frosting:
1 8-oz. package cream cheese, softened
1 stick butter, softened
4-6 cups powdered sugar
1 teaspoon vanilla
3/4 cup mashed strawberries, drained well
Preheat oven to 350 degrees. Mix flour, salt and baking powder together in a medium bowl. In a separate bowl combine butter, sugar, eggs and vanilla. Beat for a total of 3 minutes, scraping the sides of the bowl if needed. Quarter strawberries and pulse in a blender until mashed.
Add the flour mixture to the creamed mixture alternating with the mashed strawberries beginning and ending with the flour mixture. Drop in food coloring and beat for 2 minutes.
Line muffin tin with paper liners. Divide batter evenly between 18 cups. Bake for 20-24 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.
For the Frosting:
Cream butter and cream cheese together with a mixer. Gradually add in 4 cups powdered sugar. Blend in vanilla and strawberries. Make sure to drain your strawberries well, squeezing with paper towels if needed. If you add too much liquid with the strawberries add extra powdered sugar to reach desired consistency. Pipe onto cupcakes.
And be sure to check out the latest issue of Eastern Shore Parents Magazine. Its a free local publication for all of us along the Eastern Shore of Mobile Bay! The cupcake recipe is featured as well as a picture of my oldest daughter, Ella. The photos were taken by Erin Creel of Erin Creel Photography. You can check out some of her latest work HERE on her Facebook page. She is mega-talented and did a fabulous job with my girls' pictures. I can't wait to work with her again!
(Photo by Erin Creel Photography)
Enjoy!
(Cupcake recipe from Elizabeth Green- The Cake Fairy)
(Frosting recipe adapted from The Fairhope Foodie readers)
Thursday, June 3, 2010
Dining Through Disney: Day One
When my friend, Elizabeth, and I decided to book a trip to Disney World without kids we knew we had to eat in all of those places that we had only dreamed of going to! Dining with children can be complicated. I never truly get to enjoy my meal because of the constant "Sit down, be still, eat your dinner!" that I constantly have to say. So, we decided to stay in a Value Resort and go with the Deluxe Dining Plan. You can check out more information on that Here. With each meal, we were each allowed to order one soda, one appetizer, one entree and one dessert per person. We ate our way through Disney, literally! We made sure to try different cuisines at each meal. Just one of these dinners would be considered an "anniversary dinner" in the real world! We had 8 of them in 4 days! I would never have been able to do something like that otherwise. The trip was fabulous and the food was completely indulgent. I haven't had that much fun in a long time. Many thanks to Elizabeth for coming along for the ride. This will not be our last trip!
Day One Lunch: Teppan Edo's in Epcot's Japan
We started Saturday morning at Hollywood Studios for Magic Hours. We wanted to catch some of the good rides before the Park opened up to the general public. When you stay on property you're able to take advantage of perks like that. When we finished up a few rides we headed over to Epcot where we had reservations to have lunch at Teppan Edo's in Japan! Teppan Edo's has a Hibachi Grill section as well as a sit-down-order-off-the-menu section. We sat at the Hibachi Grill!
Because of our dining plan, we each ordered an appetizer. I love Edamamme, so that's what I picked. It was too hot for Miso soup! I've had them warm in local restaurants, but these were served chilled. I enjoyed them just the same!
Elizabeth ordered the Asakusa (Sirloin and Shrimp) and I ordered the Nihonbashi (Sirloin and Chicken). We forgot to take a picture of our plates. It was all served in stages, so it probably wouldn't have been a pretty picture anyway!
They served 3 sauces to compliments the meats. One was ginger based, one was mayonnaise based, and one was great for chicken and beef. I also loved how they served noodles instead of the fried rice. They cooked big Udon noodles with our veggies and served a bowl of steamed white rice on the side. It was similar to what you would find at Hibachi Grills in our neck of the woods, but it definitely had a more authentic flavor.
The dessert was the best part. Green Tea Pudding. I was hesitant at first, but sold after one bite. Elizabeth (right) was so full she only took a few bites. I just about licked my plate! We needed to save room for dinner later that night. Making room for all of the food, we came to find out, was going to be very hard!
Day One Dinner: San Angel Inn in Epcot's Mexico
We stayed around Epcot all day Saturday. That night we headed over to Mexico to have dinner at San Angel Inn. It is tucked inside the pyramids in what looks to be a courtyard over looking the Mexican Riviera. Just beautiful!
Like any other Mexican restaurant, they started us out with some chips and salsa. It was the best salsa I've ever had. It tasted like the vegetables were picked straight from a garden out back. My appetizer, Tostados de Tinga (pictured below top right), was probably my most favorite appetizer of the trip. I could have just made a meal off of that alone! It is described as, "Fried corn tortillas topped with black beans, lettuce, onions, avocado, tomato marinated chicken, sour cream and queso fresco". My stomach is growling just typing that! Elizabeth ordered Tostados de Jaiba (pictured below lower left), "Fried corn tortillas topped with shredded crab meat, mixed with chipotle mayo, red onions, cilantro and lime juice". I am not a huge fan of seafood, but those were really good. Hard to compare them though, when they were sitting next to my fabulous Chicken Tostados!
The service was excellent. When making all of the reservations I was worried that we would lose too much time waiting around the restaurants. Generally we were in and out in an hour. An hour and a half at the most. And this was for 3 courses! Thank God we walked as much as we did. We both got some much needed exercise!
For our main course I ordered Pollo A Las Rajas, a grilled chicken breast served over cilantro rice, red peppers, onion strips, cream sauce and queso fresco. I loved the flavors of the rice. This is definitely a dish I will be able to recreate at home! I remember seeing a recipe for Cilantro Rice over at Gina's Weight Watchers Recipes!
Elizabeth ordered Camarones al Ajillo, crispy shrimp with Guajillo sauce, served over cold potato salad. Hers was very spicy so she opted for the sauce on the side. The potatoes were diced very small and had great flavor. And I would say they were more room temperature than cold. When I think of "cold potato salad" I picture the spread at a 4th of July party! I would love to do some potatoes like this with some type of breakfast hash. I've got some ideas swirling!
We ended it with dessert, but were too full to even attempt to eat it. We had her give them to us to-go. I guess they didn't have regular containers, because she brought them to us in kiddie cups with lids! And they also didn't have plastic silverware, so she let us take the spoons off of the table! Needless to say, we didn't get a picture. But, I will tell you, that the Vanilla Mousse with Berries and the Bread Pudding were fabulous! Even if it was eaten out of a kiddie cup!
Day Two Coming Soon!
Day One Lunch: Teppan Edo's in Epcot's Japan
We started Saturday morning at Hollywood Studios for Magic Hours. We wanted to catch some of the good rides before the Park opened up to the general public. When you stay on property you're able to take advantage of perks like that. When we finished up a few rides we headed over to Epcot where we had reservations to have lunch at Teppan Edo's in Japan! Teppan Edo's has a Hibachi Grill section as well as a sit-down-order-off-the-menu section. We sat at the Hibachi Grill!
Because of our dining plan, we each ordered an appetizer. I love Edamamme, so that's what I picked. It was too hot for Miso soup! I've had them warm in local restaurants, but these were served chilled. I enjoyed them just the same!
Elizabeth ordered the Asakusa (Sirloin and Shrimp) and I ordered the Nihonbashi (Sirloin and Chicken). We forgot to take a picture of our plates. It was all served in stages, so it probably wouldn't have been a pretty picture anyway!
They served 3 sauces to compliments the meats. One was ginger based, one was mayonnaise based, and one was great for chicken and beef. I also loved how they served noodles instead of the fried rice. They cooked big Udon noodles with our veggies and served a bowl of steamed white rice on the side. It was similar to what you would find at Hibachi Grills in our neck of the woods, but it definitely had a more authentic flavor.
The dessert was the best part. Green Tea Pudding. I was hesitant at first, but sold after one bite. Elizabeth (right) was so full she only took a few bites. I just about licked my plate! We needed to save room for dinner later that night. Making room for all of the food, we came to find out, was going to be very hard!
Day One Dinner: San Angel Inn in Epcot's Mexico
We stayed around Epcot all day Saturday. That night we headed over to Mexico to have dinner at San Angel Inn. It is tucked inside the pyramids in what looks to be a courtyard over looking the Mexican Riviera. Just beautiful!
Like any other Mexican restaurant, they started us out with some chips and salsa. It was the best salsa I've ever had. It tasted like the vegetables were picked straight from a garden out back. My appetizer, Tostados de Tinga (pictured below top right), was probably my most favorite appetizer of the trip. I could have just made a meal off of that alone! It is described as, "Fried corn tortillas topped with black beans, lettuce, onions, avocado, tomato marinated chicken, sour cream and queso fresco". My stomach is growling just typing that! Elizabeth ordered Tostados de Jaiba (pictured below lower left), "Fried corn tortillas topped with shredded crab meat, mixed with chipotle mayo, red onions, cilantro and lime juice". I am not a huge fan of seafood, but those were really good. Hard to compare them though, when they were sitting next to my fabulous Chicken Tostados!
The service was excellent. When making all of the reservations I was worried that we would lose too much time waiting around the restaurants. Generally we were in and out in an hour. An hour and a half at the most. And this was for 3 courses! Thank God we walked as much as we did. We both got some much needed exercise!
For our main course I ordered Pollo A Las Rajas, a grilled chicken breast served over cilantro rice, red peppers, onion strips, cream sauce and queso fresco. I loved the flavors of the rice. This is definitely a dish I will be able to recreate at home! I remember seeing a recipe for Cilantro Rice over at Gina's Weight Watchers Recipes!
Elizabeth ordered Camarones al Ajillo, crispy shrimp with Guajillo sauce, served over cold potato salad. Hers was very spicy so she opted for the sauce on the side. The potatoes were diced very small and had great flavor. And I would say they were more room temperature than cold. When I think of "cold potato salad" I picture the spread at a 4th of July party! I would love to do some potatoes like this with some type of breakfast hash. I've got some ideas swirling!
We ended it with dessert, but were too full to even attempt to eat it. We had her give them to us to-go. I guess they didn't have regular containers, because she brought them to us in kiddie cups with lids! And they also didn't have plastic silverware, so she let us take the spoons off of the table! Needless to say, we didn't get a picture. But, I will tell you, that the Vanilla Mousse with Berries and the Bread Pudding were fabulous! Even if it was eaten out of a kiddie cup!
Day Two Coming Soon!
Dining Through Disney: Day Two
After having a wonderful day in Epcot and dining in Japan and Mexico, we were excited about getting our day started with a great breakfast! We knew we had a long day ahead of us. We had reservations for breakfast, lunch and dinner! I'm glad I brought my "big" shorts, because I sure needed them!
Day Two Breakfast: Whispering Canyon Cafe at Disney's Fort Wilderness Lodge
I love breakfast foods. Pancakes and waffles are probably my favorite. I think you guys know how much I love maple syrup! Elizabeth was dying for me to try the biscuits and gravy at The Whispering Canyon Cafe. The biscuits were so fresh and fluffy and the sausage gravy was out of this world! My favorite were the Mickey Waffles. I ate 3. Yes 3! And eggs, bacon, biscuit...
This restaurant was really neat for several reasons. One, it is right off of the lobby of the Fort Wilderness Lodge which is a beautiful sight in itself. Second, breakfast is served in a family-style, all-you-can-eat tin skillet. The bigger your party, the bigger the skillet! It was super yummy. Oh, and don't forget to ask for the ketchup! In the skillet you get eggs, sausage, bacon, biscuits, gravy, hash browns and waffles. Mickey Waffles! Those were the lightest, fluffiest, Belgian waffles I have ever had. I had to ask for a refill on those!
This guy kept trying to sneak in a picture with us, so we finally just agreed and told him to smile! He was from Port Au Prince, Haiti. It is so interesting seeing all of the name tags of the cast members and seeing where they are all from. Its amazing that so many people from all over the world come together to make Disney so magical.
We forgot to take a picture of the skillet, so we thought we would share a picture of the aftermath. Breakfast was delicious! We've got lots of walking to do now so we can make room for lunch. We're headed over to the Magic Kingdom!
Day Two Lunch: Liberty Tree Tavern at Disney's Magic Kingdom
This reservation was sort of spur-of-the-moment. We weren't quite sure what we wanted, so we made this reservation last minute (the day before). What a great move that was! This meal was delicious. It was a little heavy for lunch, so I might recommend trying it for dinner. Although, it was probably only so heavy because we at such a good breakfast!
For our appetizer we both had the salad with homemade strawberry vinaigrette. The cuisine at the Liberty Tree Tavern is very colonial. Good 'ole comfort food.
Elizabeth tried the New England Pot Roast. It was braised beef in a Cabernet wine and mushroom sauce served with mashed potatoes and garden vegetables. It was insanely good. I kept reaching over the table and stealing bites! I would love for my roasts at home to turn out that good! I should have asked to speak to the Chef to get the secret!
I ordered the Chicken and Dumplings with carrots and celery. It was good, but not as good as Elizabeth's! I liked these dumplings though. They were homemade, but they reminded me of the frozen ones that I use when I make chicken and dumplings. I like those better than the "drop" dumplings. What my dumplings lacked, my dessert more than made up for!
I ordered the Ooey Gooey Toffee Cake. Oh. My. Heavens. It was a vanilla cake with a gooey toffee filling sprinkled with little bits of Heath bar, and drizzled with a chocolate sauce. I was stuffed to the gills, but I managed to eat every single bite of that thing! It was delicious! And the cute Mickey Mouse sprinkles made it that much more special! We had fast passes to ride Thunder Mountain after lunch. We skipped it because I don't think the people riding with us would have appreciated if I lost my lunch on them!
Elizabeth ordered the Caramel Apple Tart. It was a shortbread crust, sugared apples and ice cream drenched in a caramel sauce. We tried to dissect it to recreate it at home. It was Heaven also. If you are ever in the Magic Kingdom, I suggest going to the Liberty Tree Tavern for a dessert party. Order every single one on the Menu and plan on going to sleep early! They all looked divine!
Thank goodness our dinner reservations weren't until 9:00 that night!
Day Two Dinner: Boma at Disney's Animal Kingdom Lodge
We went back to our room and took a nap after our lunch at the Liberty Tree Tavern! We were going to head over to Magic Kingdom for Magic Hours until 3:00 AM, so we needed our rest! We also were thankful for our late dinner reservation because we were still so full! Boma is an all you can eat buffet showcasing the multicultural influences of Africa. I was really impressed. I liked being able to sample so many different foods. Go Here to check out a sample of the menu! I didn't get pictures like I should have! I was too excited about eating, I guess!
Some of my favorites:
Chicken Salad with Chili Cilantro
Curry Pasta Salad
Falafel with Honey Mustard Yogurt Sauce
Cous Cous Marrakesh
Black Eyed Peas with Cabbage
Pork Shoulder
And the desserts. Oh, the desserts! I was tempted to just ignore them. I thought out of sight, out of mind. But, Elizabeth convinced me otherwise. They had Caramel Cheesecake, Chocolate Mousse, Espresso Cups, Chocolate Brownie, Coconut Squares, and so much more! The little size was perfect for sampling. I grabbed one of just about everything. And ate almost the entire plate. I had a lot of walking to do before I was going to be able to hop on the roller coasters at Magic Kingdom that night!
That night Magic Kingdom had Magic Hours from 12:00-3:00 AM!! After Boma we headed over there to catch the rides with short wait times. This was right before PhilarMagic. It was a great 3-D show. Ella would have loved all of the songs! We ended up getting to ride Thunder Mountain and Splash Mountain walking right on, and less than a 10 minute wait for Space Mountain. It really pays to take a nap and take advantage of late night Magic Hours when everyone else is sleeping!
Day Three Next!
Day Two Breakfast: Whispering Canyon Cafe at Disney's Fort Wilderness Lodge
I love breakfast foods. Pancakes and waffles are probably my favorite. I think you guys know how much I love maple syrup! Elizabeth was dying for me to try the biscuits and gravy at The Whispering Canyon Cafe. The biscuits were so fresh and fluffy and the sausage gravy was out of this world! My favorite were the Mickey Waffles. I ate 3. Yes 3! And eggs, bacon, biscuit...
This restaurant was really neat for several reasons. One, it is right off of the lobby of the Fort Wilderness Lodge which is a beautiful sight in itself. Second, breakfast is served in a family-style, all-you-can-eat tin skillet. The bigger your party, the bigger the skillet! It was super yummy. Oh, and don't forget to ask for the ketchup! In the skillet you get eggs, sausage, bacon, biscuits, gravy, hash browns and waffles. Mickey Waffles! Those were the lightest, fluffiest, Belgian waffles I have ever had. I had to ask for a refill on those!
This guy kept trying to sneak in a picture with us, so we finally just agreed and told him to smile! He was from Port Au Prince, Haiti. It is so interesting seeing all of the name tags of the cast members and seeing where they are all from. Its amazing that so many people from all over the world come together to make Disney so magical.
We forgot to take a picture of the skillet, so we thought we would share a picture of the aftermath. Breakfast was delicious! We've got lots of walking to do now so we can make room for lunch. We're headed over to the Magic Kingdom!
Day Two Lunch: Liberty Tree Tavern at Disney's Magic Kingdom
This reservation was sort of spur-of-the-moment. We weren't quite sure what we wanted, so we made this reservation last minute (the day before). What a great move that was! This meal was delicious. It was a little heavy for lunch, so I might recommend trying it for dinner. Although, it was probably only so heavy because we at such a good breakfast!
For our appetizer we both had the salad with homemade strawberry vinaigrette. The cuisine at the Liberty Tree Tavern is very colonial. Good 'ole comfort food.
Elizabeth tried the New England Pot Roast. It was braised beef in a Cabernet wine and mushroom sauce served with mashed potatoes and garden vegetables. It was insanely good. I kept reaching over the table and stealing bites! I would love for my roasts at home to turn out that good! I should have asked to speak to the Chef to get the secret!
I ordered the Chicken and Dumplings with carrots and celery. It was good, but not as good as Elizabeth's! I liked these dumplings though. They were homemade, but they reminded me of the frozen ones that I use when I make chicken and dumplings. I like those better than the "drop" dumplings. What my dumplings lacked, my dessert more than made up for!
I ordered the Ooey Gooey Toffee Cake. Oh. My. Heavens. It was a vanilla cake with a gooey toffee filling sprinkled with little bits of Heath bar, and drizzled with a chocolate sauce. I was stuffed to the gills, but I managed to eat every single bite of that thing! It was delicious! And the cute Mickey Mouse sprinkles made it that much more special! We had fast passes to ride Thunder Mountain after lunch. We skipped it because I don't think the people riding with us would have appreciated if I lost my lunch on them!
Elizabeth ordered the Caramel Apple Tart. It was a shortbread crust, sugared apples and ice cream drenched in a caramel sauce. We tried to dissect it to recreate it at home. It was Heaven also. If you are ever in the Magic Kingdom, I suggest going to the Liberty Tree Tavern for a dessert party. Order every single one on the Menu and plan on going to sleep early! They all looked divine!
Thank goodness our dinner reservations weren't until 9:00 that night!
Day Two Dinner: Boma at Disney's Animal Kingdom Lodge
We went back to our room and took a nap after our lunch at the Liberty Tree Tavern! We were going to head over to Magic Kingdom for Magic Hours until 3:00 AM, so we needed our rest! We also were thankful for our late dinner reservation because we were still so full! Boma is an all you can eat buffet showcasing the multicultural influences of Africa. I was really impressed. I liked being able to sample so many different foods. Go Here to check out a sample of the menu! I didn't get pictures like I should have! I was too excited about eating, I guess!
Some of my favorites:
Chicken Salad with Chili Cilantro
Curry Pasta Salad
Falafel with Honey Mustard Yogurt Sauce
Cous Cous Marrakesh
Black Eyed Peas with Cabbage
Pork Shoulder
And the desserts. Oh, the desserts! I was tempted to just ignore them. I thought out of sight, out of mind. But, Elizabeth convinced me otherwise. They had Caramel Cheesecake, Chocolate Mousse, Espresso Cups, Chocolate Brownie, Coconut Squares, and so much more! The little size was perfect for sampling. I grabbed one of just about everything. And ate almost the entire plate. I had a lot of walking to do before I was going to be able to hop on the roller coasters at Magic Kingdom that night!
That night Magic Kingdom had Magic Hours from 12:00-3:00 AM!! After Boma we headed over there to catch the rides with short wait times. This was right before PhilarMagic. It was a great 3-D show. Ella would have loved all of the songs! We ended up getting to ride Thunder Mountain and Splash Mountain walking right on, and less than a 10 minute wait for Space Mountain. It really pays to take a nap and take advantage of late night Magic Hours when everyone else is sleeping!
Day Three Next!
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