Friday, July 18, 2014

Perfect Theme Park Vacation Snack Pack

To stretch a travel dollar, many people take along their own snacks for their theme park vacation. Like other aspects of travel, this is more successful with a little planning and forethought. I suggest you don't expect your pack to replace snacks during your theme park visit, but to supplement a few special treats you buy on site.

First you need your container. A lightweight food style box with a lid that stays firmly in place is perfect. Size of your pack is determined by size of your park bag. Depending on what you want to lug around all day, you can have a fairly large box or one much smaller.

We all like variety, so there are several categories of  items you might want in your pack.

First, beverage related items. It's pretty easy to get free tap water at parks, so you can jazz it up by bringing your own little powdered drink mixes. I like coffee, but find that in parks there is often not flavored creamer, which is a necessity to me. The shelf stable little individual creamers work great, and although you wouldn't want them loose in a bag, protected in your box, all is fine.

Next is your sweet category. You can find individual cookie packs, gummies, treat size candies and the like, or be healthy and toss in some fruit. Just be careful with chocolate, and don't include it, obviously, on a hot day.

Be sure and add some protein for a quick pick me up and to put off the need a little longer for a full scale meal. Nuts, jerky, slim jims and cheese are great choices.

Your last item is something a little more substantial. Who hasn't skipped dinner to have room for a giant chocolate dipped waffle cone with two scoops? A granola bar or cheese and cracker pack is good as well as trail mix. I like to make my own trail mix so I can load it with things I like and not have to pick out raisins. I use cereal as a base since it's economical and there are tons of choices. I often start with Chex cereal, wheat, rice or corn or some of each. My favorite flavors are the oriental, so I add sesame sticks, rice crackers and wasabi peas. You can go crazy with your own variety, pack them in the snack size bags and be set.

Pack all your goodies much like a mini suitcase and snap the lid on tightly.

Into your park bag it goes and you are prepared for a park opening to park closing kind of day!





Tuesday, July 15, 2014

Heritage Disney Recipe ~ Disneyland Club 33 ~ Chicken Piccata

Served at the exclusive Club 33 located in New Orleans Square at Disneyland, this Chicken Piccata recipe has a fresh zing of lemon throughout. Crispy on the outside and tender on the inside, this recipe is suitable for all occasions.

4 whole chicken breasts, skinned, boned and halved
1/2 cup flour
1/2 teaspoon paprika
1/4 cup butter
1 tablespoon olive oil
2 tablespoons wine or water (I used Marsala)
3 tablespoons fresh lemon juice
lemon slices
3 tablespoons capers
1/4 cup parsley chopped (I used Italian)
hot cooked fettucini

Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet until thin (about 1/4 inch). Combine flour, salt, pepper and paprika in a bag. Add chicken and coat well. Shake off any excess. Heat butter and olive oil in a large skillet and add chicken breasts, a few at a time, and sauté until lightly browned on both sides. Remove and continue until all chicken has been sautéed. Drain on absorbent paper and keep warm.

Drain off all but 2 tablespoons of butter and oil from skillet. Deglaze pan with wine or water, scraping pan. Add lemon juice and return chicken to skillet. Layer lemon slices over chicken and add capers and chopped parsley.
Heat briefly and serve over fettucini.
Serves 6.





Tuesday, July 8, 2014

Disney Recipe ~ Milky Way Cake ~ Beach Club Resort

Yes! I said Milky---Way---Cake! Served at Beaches and Cream at the Beach Club Resort at Walt Disney World, this moist cake has at its base five Milky Way candy bars. There is no way to make this diet friendly, so don't think about annoying calorie and fat counts and just enjoy. I used Milky Way Midnight dark chocolate candy bars. The recipe calls for an angel food cake pan and I couldn't find mine, so used a bundt pan. If you do the same, fill the bundt cake pan about 2/3 full and then put the rest of the batter in a small cake pan. This way you can take the cake to an event and have leftovers at home. Beware! This cake is habit forming.

5 Milky Way candy bars
1 cup butter
2 cups sugar
4 eggs, separated
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup pecans, chopped
2 cups semi-sweet chocolate morsels, melted

Grease and flour pan(s). Preheat oven to 325 degrees.
In a small pot over low heat, melt candy bars with 1/2 cup of butter. Cream sugar with remaining 1/2 cup butter until light.
Add candy and blend well. Add egg yolks, one at a time, mixing well after each.

 Dissolve baking soda in buttermilk and add alternately with flour to candy mixture, ending with flour.
 Beat egg whites to still peaks and fold into candy mixture with chopped pecans.

Bake for 1 hour, 10 minutes (keep an eye on smaller pans and remove when tester comes out clean.)

Cool and frost with melted semi-sweet chocolate.







Tuesday, July 1, 2014

Disney Recipe ~ Frocaccie (Foccacia) Bread ~ Grand Floridian

Originally served at Flager's at Disney's Grand Floridian, this is an adaptable all purpose bread. The book calls it they mean Foccacia? However it's spelled, it's tasty. You could easily change out herbs depending on what your garden has produced.

This recipe makes 2 French loaf sized breads or 5 small loaves.

3/4 cup warm water
1 teaspoon active dry yeast
1/3 cup milk
2 tablespoons olive oil
1 egg
4 1/2 cup all purpose flour
1 tablespoon honey
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
1 teaspoon basil

Dissolve yeast in warm water and let stand 5 minutes. Mix milk, olive oil, egg and yeast mixture and blend for 1 minute. Add remaining ingredients and mix until dough pulls away from sides of bowl (about 3 minutes). Turn dough out onto a floured board and knead for 5 minutes. Return to bowl and lightly rub with olive oil. Let rise in a warm place until doubled in bulk (about 1 hour).
Knock down and knead again. Divide dough into 5 small or 2 large loaves. Let rise until double in bulk.

Bake in a preheated 350 degree oven for 40 minutes or until nicely browned and hollow to the touch.
Serve warm and don't skimp on the butter.