Did you know that Star Wars: The Empire Strikes Back recently celebrated the 40th-anniversary of its theatrical debut? And what better way to celebrate than by baking up some delicious muffins!
Guest chef Carol returns with a hearty recipe for New England Pot Roast. This delicious dish is served at the Liberty Tree Tavern in the Magic Kingdom at Walt Disney World!Is there anything better than a pot roast?
Seriously, it’s a one-stop pot filled with nothing but love and gravy!!! Picture it, a beautiful roast surrounded with perfectly tender carrots, onions, celery, garlic, and thyme all married together in beautiful gravy made from butter, wine, and stock then served over mashed potatoes…sign me up please! Is your mouth watering, yet? Mine definitely is!!!
You can try this delicious dish at the Liberty Tree Tavern at Walt Disney World. There’s nothing like stepping back into time as you enter Liberty Square at Magic Kingdom Park.
But, since most of us don’t actually live at the Magic Kingdom, you can also make this dish at home as those nice, crisp winter nights start to set in! Thanks to Cooking with Mickey and the Disney Chefs, we’re gonna break this recipe down step by step with pictures for you to make and enjoy at home. So, let’s get started!
-1/4 cup vegetable oil
-3 pounds boneless beef shoulder roast
-1/2 cup (1 stick) butter
-2 cups large diced carrots
-2 cups large diced celery
-2 cups large diced onion
-1/4 cup chopped garlic
-2 tbls chopped fresh thyme
-1 cup all purpose flour
-1 cup burgundy wine
-6 cups beef broth (48 oz container)
Step 1: Preheat oven to 350 degrees Fahrenheit
Step 2: Prep all of your veggies! Clean, peel, and dice the carrots.
Rough chop [Read more…]
Chef Mickey’s at the Contemporary Resort in Walt Disney World serves up a breakfast buffet with “character” each morning. Welcome back guest chef Carol E. with a Do It Yourself Recipe for Chef Mickey’s Breakfast Pizza!
One of my favorite Disney pictures ever taken took place at a meal we had at Chef Mickey’s Restaurant inside the Contemporary Resort.
In our pictures, Pluto literally was eating my husband and Dale was fluffing up my hair…the looks on our faces were priceless. (Editor’s Note: Chip ‘n Dale are no longer appearing at Chef Mickey’s.)
This meal was definitely worth the price of admission thanks to all of our wonderful pictures and time that we got to spend with our favorite Disney friends! It’s also one of the rare places that you can actually get your picture taken with Mickey and Minnie together!
Kids love this place, because not only are Mickey, Minnie, Pluto, Goofy, and Donald Duck there to hang out with you, but the buffet is filled with a ton of kid friendly favorites!
Breakfast is also a fun time to enjoy this unique restaurant! If you’ve been, you know one of the famous dishes on the buffet during breakfast with Mickey and friends is the classic Chef Mickey’s Breakfast Pizza! The creaminess of the eggs and the blend of cheeses make you feel like you are eating cheese fondue on a pizza. While kids love this dish, it also can be an adult favorite, too.
Well, I’m excited to tell you that Disney [Read more…]
School was supposed to train us all for the real world, right? Then how come we don’t get summer, Christmas break, spring break and other various holidays off in the real world? They prepped us for real life and then took it all away when we graduated! 🙂
You might agree that summer time is the worse. We’re stuck sitting at work, when we could be on vacation…like visiting Orlando or Anaheim or better yet, sailing on a Disney Cruise!
Well here’s to figuring out how to have summer break even when we are working and can’t take a vacation!
Luckily for you, I think I may have found the solution!!! 😉 Thanks to my first ever Disney cruise last year, I was introduced to the Konk Kooler…the signature drink on Disney’s magical private island — Castaway Cay (Bahamian word pronounced Key).
There is no place like Castaway Cay, with it’s beautiful beaches, kids area, and a private adult only beach where you can really enjoy a Konk Kooler!
Mickey and his friends are there, and we even saw Captain Jack Sparrow walking the beach!
The Konk Kooler is a fantastic drink, and I was so happy to find the recipe in my Cooking with Mickey and the Disney Chefs cookbook!
It’s super easy to make and will only take a few minutes until you are ready to enjoy summer nights in the backyard imagining you are setting sail with Mickey and friends! Let’s get started:
Makes 1 serving
-1/2 ounce dark rum
-3/4 ounce light rum
-1 ounce passion fruit juice [Read more…]
So, I’d never been to Disneyland California until just recently! I know, I know, but please hear me out before you judge! I grew up in Central Florida…in Walt Disney World’s backyard.
But recently, I made my first trip to Disneyland! It was just like the commercials…you know with all the families making memories together! We were there with my husband’s family including our two cute, adorable li’l nieces! I couldn’t wait to wear those fun Family Reunion pins.
The first thing I did when I found out we were going was make my foodie list…of course! I also dug into my Disney cookbooks to start making fun dishes at home to get us excited about the trip.
I was excited to find several fun recipes from Disneyland California in my Cooking with Mickey and the Disney Chefs cookbook. The Storytellers Cafe Corn Chowder definitely caught my eye, since my grocery store is full of fresh, sweet corn right now. The recipe is served fresh every day in the Storytellers Café at Disneyland’s Grand Californian Resort, and it’s been on the menu since the restaurant opened.
This recipe is super easy to make and can be ready to serve the same night you make it! So, let’s get started:
This is a great one to make during the Summer when you’ve got all kinds of fresh sweet corn at the farmers’ markets and grocery stores!
-4 ears fresh corn, unshucked
-2 slices bacon, diced
-1 tbsp diced onion
-1 tsp chopped garlic
-1 Yukon Gold potato, peeled and diced
-4 cups chicken stock
-6 tbsp butter [Read more…]
A few years ago, I had an opportunity to have a meeting over lunch at the 50s Prime Time Cafe inside Disney’s Hollywood Studios. It was my first introduction to the restaurant, and boy did I fall in love with it!
Mom was in the kitchen cooking up nostalgic dishes like pot roast, fried chicken, pork chops, meat loaf, and other Americana favorites! Since I had never been, our friend Leni from Disney said we had to order the PB&J milkshake. Seriously, we were intrigued…the classic PB&J now combined with a milkshake? We had to try it!
It was amazing, and is seriously the reason I fell in love with this restaurant! Well, the milkshake and also the fact that your waitress yells at you to finish your vegetables and to clean your plate or no dessert for you! 😉
Ever since then, I have made it my mission to at least grab a PB&J milkshake every time I visit Disney’s Hollywood Studios.
I was excited…ok, actually beyond ecstatic to find the recipe for the very unique PB&J Milkshake in my Delicious Disney cookbook! Now I can have this treat anytime I want to at home! It’s seriously super easy to make and will definitely make you the most popular mom in the neighborhood!
Let’s get started:
Makes 1 full size shake
-2 tbsp peanut butter
-2 tbsp grape jelly [Read more…]
Welcome back guest chef, Carol E.
As Disney fans know, the BoardWalk Bakery in Disney World was closed earlier this year for refurbishment. Since we couldn’t have bakery date nights for a while, I was happy to find the recipe for Boardwalk Bakery’s very famous Cheesecake Brownies in the Delicious Disney Desserts cookbook to help get us through!
Here’s what the new Cheesecake Brownie looks like now…they made it a tad bit more gourmet!
Just a heads up, this recipe is super easy to make, but it is a make ahead recipe. There’s a lot of baking time required and it really needs to sit in the fridge overnight in order to chill down enough to serve!
-2 cups sugar
-1 1/4 cups all purpose flour
-2/3 cup cocoa powder
-1 1/2 teaspoons of salt [Read more…]
My husband and I absolutely love Mexican food, so one of our favorite restaurants to visit in Epcot’s World Showcase is the San Angel Inn inside Mexico’s Mayan pyramid. If you find yourself lucky enough to visit this restaurant, ask for a table close to the river which runs through the back of the restaurant.
We’ve visited San Angel Inn several times, but I was recently introduced to what has quickly become one of my favorite dishes in all of Epcot! It’s called Pollo A Las Rajas!
As soon as I got home, I started flipping through all my Disney cookbooks to find this recipe. I was told it has been a staple on their menu since the beginning, so I was excited to learn that the recipe was printed in the Cooking with Mickey and the Disney Chefs cookbook!
You might be thinking, I can’t even pronounce this, how am I supposed to make this dish?! Don’t be intimidated…we’ll cover what it all means before we get started making it!
Pollo is the Spanish word for chicken (pronounced Po-yo). A Las Rajas, pronounced awe las (like Las Vegas) raw-hoss (like boss with an h instead of a b), means cracks or splits in Spanish, and refers to the skin of the roasted poblano pepper that we will be “cracking” the skin off of as we roast it in hot oil. So there you go, Pollo A Las Rajas is a super easy dish to make for dinner and is a fancy Spanish phrase for cracked pepper chicken!
I do have to say after looking over the recipe, I was a little disappointed. It seems they have changed the recipe that they actually serve now in the restaurant. I wanted to try the original recipe that was listed in the cookbook, but I was already in love with the dish they served me a few weeks ago in the restaurant. What a dilemma!
The only way to solve this problem is to make both dishes, so that’s what we’ll do! Below you’ll find the original recipe first and then the changes that the restaurant has made to make this dish now. We’ll meet up at the end to discuss! 🙂 Let’s get started!
Be sure to check out the A Few Lessons I Learned section below to find out more about these ingredients, including how to prep your chorizo.
-4 chicken breast halves
-5 tablespoons vegetable oil
-1 large poblano pepper
-1 large Spanish onion
-1 large red bell pepper
-I cup of chorizo (Mexican sausage), peeled and diced
-1 garlic clove, chopped
-1 cup sour [Read more…]
One of our favorite parks at Walt Disney World is Disney’s Hollywood Studios (or MGM if you still can’t get over the name change ;). And the Hollywood Brown Derby restaurant is one of the main reasons we LOVE this park.
You walk in and it feels like old Hollywood! It’s fun to see all the sketches of famous celebrities lining the walls.
Stars like Lucille Ball, Bette Davis, Charlie Chaplin, John Wayne, and hundreds of other actors of an era gone by have dined at the original restaurant in Hollywood and made it the place to be in that town.
The sketches lining the walls are one of the things that made the original Hollywood Brown Derby famous worldwide!
But it’s not a trip to the Hollywood Brown Derby without trying the Cobb Salad! As the story goes, owner Robert Cobb was raiding the fridge at the restaurant late one night seeking to put together a midnight snack for theater magnate Sid Grauman (you know, the famous Grauman’s Chinese Theater).
He chopped up a little bit of this lettuce and that lettuce. Then he took leftovers of bacon, egg, avocado, blue cheese, turkey, and whatever he could find in the kitchen. He chopped it all up, mixed up his own dressing, and threw it all into a bowl. Cobb’s salad became an overnight sensation when Sid came in the next day to order it again!
I was so excited to find the original Hollywood Brown Derby Cobb Salad recipe in the Cooking with Mickey and the Disney Chefs Cookbook! Let’s make it!
*See below for the A Few Lessons I Learned section for more about these ingredients.-1 cup chopped iceberg lettuce leaves, washed and spun dry -1 cup chopped chicory leaves, washed and spun dry* -1 cup tender sprigs of watercress, washed and spun dry -1 pound poached turkey breast, finely chopped* -2 medium-sized, ripe tomatoes, peeled, seeded and finely chopped -1 avocado, peeled, seeded and finely chopped -½ cup crumbled blue cheese (about 2 ½ ounces) -6 strips bacon, cooked crisp, drained, and crumbled* -3 hard boiled eggs, peeled and finely chopped -2 tablespoons snipped fresh chives -1/2 cup bleu cheese, crumbled -½ cup The Hollywood Brown Derby Old Fashioned French Dressing (not the orange French dressing we are used to, more like a vinaigrette). See Recipe below. -Chicory and watercress sprigs for garnish!Yield:
Salad Dressing Ingredients
-2 tablespoons of water -2 tablespoons red wine vinegar -1 tablespoon freshly squeezed lemon juice -½ teaspoon Worcestershire sauce -½ teaspoon salt, or to taste -½ teaspoon minced garlic (one clove) -¼ teaspoon of sugar -1/8 teaspoon of freshly ground black pepper, or to taste -1/8 teaspoon dry English mustard -1/3 cup vegetable oil -2 tablespoons olive oilYield:
About ½ Cup
Step 1-Bacon and Hard Boiled Eggs:
-Definitely start by getting your bacon and hard boiled eggs finished. Skip to the bottom of this post to the A Few Lessons I Learned section to find a quick and easy way of making bacon in the oven. You have a lot more important stuff to do than stand over a [Read more…]
Hello! Chef BigFatPanda here!
Again, I apologize for not posting in quite some time. My friends know the reason, and I’d like to open up to you about it as well. My Mom was diagnosed with Pancreatic Cancer in January of this year. She passed away on August 28th. As you may have read, she was very influential in my life (as most mothers are), but even more so when it came to her passion for cooking.
While life will never be the same, it does go on. Her name was Anna, and all prayers for her are most appreciated. I know she would love knowing she was mentioned here. Thank you!
Today we are going to make an Oven-Baked Chicken Parmesan from Mama Melrose’s at Disney’s Hollywood Studios. Let’s face it, most of us go weak at the knees for a good chicken parmesan, no? I know I do. I’m always looking for that crunchy outside, tender inside and balance of cheese and sauce that can even make my non-Italian friends ask for more.
Well, look no further. If you have been reading my column, you know I tell it like it is and I can absolutely give you my seal of approval on this recipe and then some (with a few alterations). 🙂
As usual, the recipe’s instructions will be bolded for easy reference should you wish to print this out and skip my commentary. I’d like you to NOT do that since I am turning 40 in a few weeks and relish my dwindling relevancy. 🙂
There really are 2 parts to this recipe: you first create the breadcrumb mixture, then actually [Read more…]