Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

This Dinner Is Always a Hit!

I found the original recipe on a website for camping cooking. Yes, really. This dish was originally made for cooking on a campfire. Which, honestly sounds amazing but I have no idea what I would do with the leftovers while camping.

The original recipe was vegan. The first time I made it I followed the recipe. My boyfriend had no idea there was no meat in dinner that night—until I told him. That was when he asked for me to make some alterations. Which is how I ended up with this dish. It can easily be made vegan, vegetarian, or the base protein be altered to a different animal protein. It is always a hit when I make it for dinner, and the girls at work are always jealous of my leftovers.

Ingredients

• 1 sweet potato, peeled and diced
• 1 white onion, diced
• 4 ounces peanut butter, I like chunky
• 2 leaves kale, roughly torn
• 2 tablespoons chilli powder
• 2 cups chicken broth (or vegetable broth)
• 1 can diced tomatoes
• 14 ounces chickpeas, drained
• salt
• pepper
• 6-8 chicken thighs, skin-on, boneless
• 1 tablespoon olive oil
• 2-3 tablespoon garlic, minced

Instructions

1. Season both sides of the chicken thighs with salt and pepper. Then place skin side down in a Dutch over. Turn to medium heat and cook for 12-15 minutes. The chicken thighs should release from the pan without much effort.
2. Place the chicken thighs on a cutting board and reserve. Heat the olive oil and then add the onion. Once the onion is soft then add the garlic. Sauté until fragrant. Chop the chicken thighs into small pieces.
3. Add the sweet potato, diced tomatoes (with their juices), broth, peanut butter, and chili powder. Add salt to taste. Add back the chicken thighs. Simmer for until sweet potatoes are tender and chicken is cooked through, about 15-20 minutes.
4. Add the chickpeas and kale to the pot. Turn off the heat and stir until the kale is wilted and chickpeas are warmed.
5. Serve as desired.

My Dutch Oven

Alterations and Substitutions

Of course this dish can be cooked without the chicken. And of course this dish can be made using vegetable broth instead of chicken broth. I'm willing to bet this meal would be amazing using shaved rib eye or stew beef. If you are more of a veggie-based person I think mushrooms would be fantastic. I can't say if tofu would be good or bad as I have never had it, but it looks like it would hold up well. I would imagine you don't even need to have another protein since there is peanut butter and chickpeas.

I've swapped spinach for kale a few times and didn't really notice a difference. I tend to have one or the other on hand so I just use what I have. Want more veggies? Chopped bell pepper, diced parsnips, or even quartered Brussels sprouts would be very good in this stew. I would sauté the Brussels first and then add them at the end to prevent the overall dish from being bitter.

Comments

Liz Westwood from UK on August 09, 2021:

This sounds like a tasty and versatile recipe. You have explained it well.

Alex is a marine biologist, aquarist, lover of animals, and an experienced veterinary assistant. She loves to write about cooking.

Fresh, Summertime Peaches

Most people get peaches from the supermarket. These fruits are at their best during the summer heat, which means they typically aren't available year-round—and if they are they most certainly are not local.

To reduce the carbon footprint of my household I always try to choose fruits and vegetables that are in season, and I try to buy local whenever possible. I even have a young peach tree growing on my apartment balcony, which has excitingly produced a total of 12 peaches this year. Peaches are one of my favorite parts of summertime.

One day, we hope to have enough land to grow several peach trees, as well as many other fruit trees and a large vegetable garden. There is something about produce you grow yourself that just tastes better. As I patiently wait for my dream property to become a reality, I like to visit local farms.

I'm very lucky in that there are quite a few farms not too far from where I live that offer a wide variety of you-pick fruits and vegetables. Peaches picked fresh from the tree taste way better than store-bought peaches. There, I said it. Not only that, but I'm able to get a lot more produce for a much better price.

Cost of Store-Bought vs. Farm Peaches

Take peaches for example. At the grocery store this last week, peaches were $3.99 per pound. At one of my local farms they were $10.50 per bucket. The guy working at the farm said each bucket holds about three to four pounds of peaches. I got eight pound of peaches for about $21 just by picking them myself. To give you an idea of the savings, eight pounds of peaches at the grocery store would have been just about $32. I saved about $11!

What Can You Do With Peaches?

As we have already covered, peaches are a summertime treat. Anyone that has ever bought peaches from the grocery store when they aren't ripe knows that there is a limited window before they become overripe mush. This means that they need to be consumed quickly. But what can you do with peaches? So much!

This year my little peach tree produced more peaches than it ever has before, but they were mostly small. What was worse was they all ripened about the same time. Since I didn't really have enough to do any baking and they were too small to make jam or snack on I was left with one option. I made peach syrup. For one morning we had pancakes with freshly made peach syrup and it was beautiful.

For the eight pounds of peaches I picked at the orchard I was able to do so much more. I was able to make two pints of peach jam, a peach pie, enough peach syrup for one meal (because it was just so good we had to have it again), and I still had four peaches left over for snacking. That's a lot of peaches.

What can you do with peaches? These are just a few examples of the dozens of things you can make with fresh peaches.

13 Ideas for Peaches

• peach cobbler
• peach custard
• peach crumble
• peach and mango salsa (great with tortilla chips or shrimp tacos)
• peaches and pork (peaches and pork loin are a match made in Heaven by the way)
• peach and mago sangria
• grilled peaches (which are fantastic in salads)
• peach pie (perfect with vanilla ice cream)
• peach jam
• peach syrup
• peach tarts
• peach compote (this would be amazing over ice cream, over cakes, and
• poached peaches

There are so many things you can do with peaches. They can be a great addition to sweet or savory dishes. They can even be added to spicy foods. Preserving peaches via canning slices or making jams and then canning them allows for the enjoyment of peaches year-round. Long ago this was a great way to ensure proper nutrition during the winter months when there wasn't a wide variety of fresh produce available.

Nutritional Information

Peaches are a great source of various nutrients. They have a large amount of vitamins A and C as well as a moderate amount of fiber. They even contain small amounts of several minerals, including iron, zinc, potassium, magnesium, and copper. They even provide beta-carotene, which is broken-down into vitamin A within the body.

Peaches do contain a decent amount of natural sugars and are low in protein. Overall, they are a low calorie food that make for a healthy snack.

Can Dogs Eat Peaches?

Working in a veterinary hospital I get asked a lot if dogs can eat various things. Some things are safe for dogs to eat while others are not safe. Peaches are safe for dogs to consume, in small quantities.

Peaches contain sugar and fiber, which can cause mild gastrointestinal upset. The pits or peaches can be a danger to dogs as they can cause an obstruction in the intestines and they contain a chemical called amygdalin which is broken down into cyanide when consumed.

If you are going to give peaches to your dog make sure they have been washed and are clear of any chemical pesticides and ideally have been cut into slices to avoid accidental pit consumption. Only give a small amount of peaches, and do not make it a regular part of the diet. A slice here and there is a great treat on a hot summer day.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Eating on the Cheap

Have you ever gone through the checkout lane at the grocery store and been shocked by the price of the bill? I know I have.

I know that budgets are important, and sometimes there isn't always as much leftover as I would like for my weekly grocery trips. Not to mention the difficulty of maintaining a budget while trying to eat healthier foods.

Ramen is a great solution. I have found that by dressing up this college student staple, I can still get a good variety of veggies, protein—and eat for cheap.

So, just how affordable is this dish? Let's do the math.

In all I think $12 to $15 for a total of six meals is not too shabby. That's less than $3 per meal! This can really help a family save a bit of money at the grocery store while still putting a meal with fresh vegetables on the table. Honestly, this is what I ate for dinner for an entire week when I was pet setting. I just whip it up in a few minutes each night. Speaking of which, it is fast to make. Just get some water boiling and while the water comes to a boil prep the veggies. Easy peasy.

Cook Time

Ingredients

• 1 Cup of Noodles
• 1 red cabbage, chopped
• 1 pack bean sprouts
• 1 bunch kale, roughly torn
• 1 pack mushrooms
• 1 can meat (chicken or spam)

Instructions

1. Bring 2 cups of water to a boil. When I make this meal for one person, I just microwave the water until it is very hot.
2. While the water is getting hot, tear a leaf of kale into smallish pieces and place into a bowl. Add a handful of bean sprouts, the chopped cabbage, and sliced mushrooms to the bowl. If adding canned meat, add about 1/4 can now, I recommended dicing the spam or shredding the chicken into smaller pieces.
3. Fill the cup of noodles to the fill line with the hot water. Replace the lid. This should take about 1 1/2 cups of water. Add the remainder of the hot water to the bowl. Wait 3 minutes.
4. Pour the cup of noodles into a bowl and mix the ingredients together. Place bowl in microwave for about 1 minute if you want you meal hotter. Enjoy!

More Add-Ins

If you happen to have soy sauce in your fridge you can add a few shots to the bowl. It adds more umami flavor since the ramen broth is a bit more watered down than it would normally be. If you have any sesame seeds they add a nice aesthetic touch. If you want a more authentic touch you can always add in a soft boiled egg sliced in half.

If you don't eat meat just don't add the spam or chicken. You can always try to add a bit of tofu if you would like. Not a fan of kale? No worries, just swap it out for another leafy green veggies or leave it out all together. You can always drain a can of corn and add some in as well. Honestly, the possibilities are almost endless.

Keeping the Price Down

If you intend to make this dish for only one person once then the ingredient list is a bit wasteful. However, if you are feeding a family or intend to use this meal for several days it is incredibly affordable. When I made this I used one can of spam and one can of chicken and I split each over three meals for a total of six. It gave me variety.

Cooking for the Family

Want to make this meal for dinner for the entire family? Simple. Just use one Cup of Noodles per person and boil two cups of water per cup of noodles. From there the instructions are the same.

Final Assessment

Is this the healthiest dinner ever? No. Is it healthier and cheaper than feeding a family a bunch of fast food? Yes.

I know this meal is high in sodium, especially if you use spam or add in soy sauce. However, all the salt in the broth, spam, and soy sauce really flavors the veggies. Not to mention the veggies are 'cooked' in just a bit of hot water. In all I really feel like this meal is a win since you can add a lot of veggies into this soup.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Pot Roast Made in the Oven

I always used to make pot roast in the Crock-Pot. I threw in some veggies, a chunk of beef, a seasoning packet, and some water and walked away for eight hours. Sometimes, when I felt fancy, I'd add a little red wine. But that was it. Sometimes it was amazing. Sometimes it wasn't as amazing. But, I kind of thought that was just the way pot roast was. After all, it wasn't really something I grew up eating a lot of.

I knew the "traditional" way to cook pot roast was in the oven. But I had this idea in my head that it would be difficult and time-consuming. And if it yielded the same results as the Crock-Pot then why would I bother with the oven? How wrong I was.

Did you know that the perfect pot roast melts in your mouth? I sure as heck didn't. But, now I do. And, as much as I hate to say it, I will never make pot roast in my Crock-Pot again. This version takes a few minutes longer to prepare but the end result is not even in the same league as my old pot roasts.

Cook Time

Ingredients

• 1 (3-pound) chuck roast
• 1 white onion, quartered
• 4 medium carrots, cut into 2-inch pieces
• 10-12 whole red fingerling potatoes
• 1 cup red wine
• 3 cups beef broth
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat the oven to 275.
2. Cut the onion into quarters and the carrots into pieces about 2 inches long.
3. Place chuck roast on a cutting board or large plate. Rub salt and pepper on all sides. Allow to rest.
4. Add enough olive oil to coat the bottom of a Dutch oven and heat to medium high. Be careful as the oil will be sputtering.
5. Using tongs, add the onion to the bottom of the pan. Allow to char on all sides. The onion will fall apart. This is OK. Once the large pieces have a color to them remove all onion pieces from the pan. Place in a bowl.
6. Using tongs, add the carrots to the pan. Allow the carrots to bubble and char on all sides. Remove from pan. Place in a bowl.
7. If you need to add more olive oil to the pan. Add the chuck roast to the pan and sear it on all sides. Typically, 1 minute on each side is enough time. Remove roast from pan and place back on the plate.
8. Pour the red wine into the pan. Use a wooden spoon or whisk to get all the bits and pieces off the bottom.
9. Add about half of the onion and carrots to the bottom of the pan. Add in half of the potatoes. Place the roast on top of the veggies. Cover with the rest of the veggies.
10. Pour enough beef broth to come about halfway up the roast. Add the fresh herbs.
11. Cover the Dutch oven and move to the oven. Allow to cook for 1 hour for each pound.
12. Remove from oven and serve as desired.

Amazing Results!

The end result is a dinner that smells as amazing as it tastes. The meat is tender and easily falls apart. The veggies are cooked to perfection. The sauce is just perfect for sopping up with a dinner roll. Add in a glass of red wine and this meal is both romantic and delicious.

Substitutions

Another great thing about this recipe is how flexible it is.

• Herbs: I use fresh herbs from my garden. If you don't have any rosemary or thyme growing near by or you forgot to get some at the supermarket dinner won't be ruined. Just use dried herbs. In fact, the first time I made this dish I used dried crush rosemary and thyme and it turned out well enough that I decided to make it a staple in our household.
• Wine: Not everyone drinks wine. And that is OK. Growing up my parents didn't drink alcohol. So they would've never gotten a bottle of red wine to make a pot roast. You can get away with using a cup of beef broth instead, just remember to have least 4 cups total of the beef broth on hand. I happen to enjoy red wine and I love to cook with my wine. Through the years I have learned one thing. Alton Brown is 100% right. If you wouldn't drink with it, don't cook with it. When I make this dish I use the same bottle we will be enjoying with the meal later. I feel that it helps to give a depth of flavor and it pairs very nicely with the wine.
• Vegetables: Not a fan of the vegetables used in this dish? That's fine. I would still use the onion as it will add a great deal of flavor to the beef. Just don't add them to the serving plate. You can easily serve with sautéed brussel sprouts or mashed sweet potatoes. You could also use butternut squash in place of the potatoes.

My Amazing Dutch Oven

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

The Original

For those who have been lucky enough to dine at Olivia's Cafe and try their fantastic buttermilk fried chicken, this dish should be a comforting alternative. The chicken is tender and juicy, and the outside is delightfully crispy.

Cook Time

Ingredients

• 6 chicken breasts
• 1 1/2 cups buttermilk
• 3 cups flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 cups vegetable oil, for frying

Instructions

1. Place the chicken breasts in a glass bowl and top with the buttermilk. Refrigerate for at least 1 hour. If you have thicker cuts it may be a good idea to extend that time.
2. On a plate, combine the dry ingredients: flour, salt, pepper, and cayenne.
3. Remove the chicken breasts from the buttermilk and allow them to drain before dredging in the seasoned flour. Ensure that all sides are properly covered. Shake off any excess flour.
4. Heat the oil in a thick-bottomed pan with high sides. Bring the oil up to 350 degrees. Carefully place the chicken breasts in the oil. Make sure not to crowd the chicken. You may need to fry in two to three batches.
5. Cook the chicken until the outside is golden brown, about 5 to 7 minutes on each side.
6. Remove the chicken from the oil and allow it to drain on a paper-towel-lined plate.

Deep-Frying at Home Is Easier Than You Think!

I had always been intimidated by making fried chicken at home. I had this idea that it would be a complicated process and would require technical skills beyond what I could manage. However, that was not the case. After the initial hour it took a mere four minutes to bread the chicken. The chicken cooked itselfall I had to do was flip each breast halfway through.

It made for a comforting dinner on a rainy day. We served it with mashed potatoes, mac and cheese, and iced tea. While I didn't get to have any reheated the next day I was told the breading didn't get too soggy and the meat was still tender and moist.

I did make a small change to the recipe. It called for vegetable oil for frying. A little over a year ago I had cut certain oils from my diet and vegetable oil was one of them. I used coconut oil instead. When the oil was heating and while the chicken was cooking there was a sweet smell. However, there was no sweet or coconut flavor to the chicken. In addition to being healthier I have found that coconut oil tends to have a drier feeling to the outside of fried foods. They just feel lighter. Less greasy.

The Cook Book

Tweaks for Next Time

The next time I make this dish I will add a little more spices—maybe some garlic powder and onion powder. I think I will also make sure that I pick thinner cuts of meat. I also would love to try this with this recipe with drumsticks or thighs; however, having the bone in the meat will increase the cooking time. I also think this chicken would be delightful with collard greens or Brussels sprouts.

Definitely a Make-Again Recipe

I would most definitely I will make this recipe again. My boyfriend did mention that, while the chicken was tender and moist in the thickest parts it did not have as much flavor as the thinner parts. The breading doesn't have as much flavor as the fried chicken from some fast food places, but adding a bit more seasoning would change that. It also isn't as crispy as fried chicken that I am used to, but I kind of liked it better since there was more meat and less breading.

Comments

Nyesha Pagnou MPH from USA on January 27, 2021:

Thank you for sharing the recipe. The chicken looks good!

Alex is a marine biologist, aquarist, lover of animals, and an experienced veterinary assistant. She loves to write about cooking.

The Orange Crush

If you have been to the beaches of Virginia or Maryland, chances are pretty high that you have seen, or maybe even tried, the orange crush. Just what exactly is an orange crush? In simplest terms it is a fancy screwdriver; that is, orange juice and vodka. In more detail, it is a delightfully refreshing drink that has become synonymous with summer, the beach, and relaxation.

The orange crush originated in a seafood restaurant in Ocean City, Maryland, in the mid-1990s. Since then it has spread down the Eastern seaboard and has become a mainstay in Virginia Beach. You cannot go to a restaurant on the water in the Hampton Roads area without seeing at least one crush variation on the menu. This drink is such an embedded part of the culture in this area that when Wegmans opened they announced they would have an orange crush on the menu at their Burger Bar restaurant. That's right. I can have an orange crush at my grocery store. Though, I feel it is important to note that it just doesn't taste the same as the crushes at the oceanfront. Why? They don't fresh-squeeze the oranges.

The Birth of a Hobby

As it was in most places around the world, March 2020 was an interesting time in Virginia Beach. The weather had just started to get warm and it was the time just before the start of the busy tourist season at the beach. It was the time where we, as locals, would have normally spent our weekends at the beach, enjoying the beautiful beaches and marshes and savoring drinks at the many of the outdoor dining establishments in the area. All winter we had been looking forward to outdoor dining opening back up and enjoying an orange crush with the sun on our face and the sea breeze in our hair. And then COVID-19 happened.

There would be no time spent at the beaches. There would be no fresh locally caught seafood. There would be no time spent with friends. There would be no orange crushes. The world came to a halt. As an essential worker I still needed to go in to work every day. My veterinary hospital was busier than ever, the hours were long and many of my coworkers ended up having to quarantine at home for various reasons. Fifty-hour work weeks with not being allowed to leave the house outside of work and all the horrible reports of havoc the virus spread on the world made for some incredibly dark times.

In an effort to spend time outside safely, we expanded the garden on our deck. I remembered that I had a citrus juicer from when I made key lime pies so I decided to stop by the liquor store (because they were deemed essential for some reason in my state). That day we made our own orange crushes. It took forever with the tiny juicer and it was a messy process. Sitting on our deck, in the sunshine with the new plants all around enjoying that orange crush was an escape. It was just like the one we had enjoyed our favorite seafood restaurants at the beach. It was a little bit of normalcy in a world where nothing was normal. That was when the hobby started.

We purchased an orange press, just like the ones you'll see used at every restaurant at the oceanfront, and stocked up on a wide array of flavored rums and vodkas. At first we mixed flavors that were on the menu at our two favorite places, Watermen's and Chicks Oyster Bar, but then we started experimenting. Turns out my boyfriend has a hidden talent of making cocktails. Score! Now, I don't want it to sound like we spent the entire time drinking, but on the weekends we'd enjoy a couple crushes white enjoying the fresh air on our deck. It was a chance to relax. To feel like to world wasn't full of uncertainty. To have a moment of peace.

No to mention there was no way we could contract COVID-19 if we were drinking so much orange juice and liquor. Right? If only that was true.

Ingredients

• 2 naval oranges, juiced
• 1/4 cup Sprite
• 1/4 cup crushed ice
• 1 ounce tripple sec
• 2 ounces orange vodka

Instructions

1. Cut the oranges in half and juice them.
2. If you don't already have access to crushed ice you will need to crush the ice at this point.
3. Add the crushed ice, Sprite, triple sec, and orange vodka. Stir and enjoy!

Crushing Ice

Customization

That's it! It is just that easy. If you are looking to branch out, the crush lends itself to creativity very well. I've enjoyed swapping the orange vodka for peach vodka. What are some other flavors that work well?

• Passionfruit vodka or rum
• Coconut rum
• Mango vodka or rum
• Pineapple rum
• Blueberry lemonade rum
• Chocolate liquor

Honestly, the sky is the limit! It's fun mixing different flavors together. For example, we'll mix coconut rum with passionfruit rum for a very tropical drink. We even tried triple sec with chocolate liquor for a chocolate-dipped orange kind of feel; it wasn't my favorite but it was pretty good.

How Long Does It Take?

So, how long exactly does it take to make a crush? Well, when I was using the small citrus juicer it took several minutes. Between crushing the ice and juicing the oranges it took about 10 minutes. Now, with the orange press it takes about 2 minutes. I will say that we have to crush the ice ourselves since we live in apartment and don't have an ice maker, let alone a crushed ice option, on the fridge.

For two crushes we typically use an entire tray of ice. We have a bag that is designed for crushing ice, it even came with a little wooden mallet. It's kind of fun to beat the snot out of the ice. It only takes a few seconds to break up the ice into little pieces. Typically one of use will juice the oranges and the other will beat the ice. Teamwork makes the dream work after all.

The Press

The Savings

A crush at a restaurant in Virginia Beach will set you back about $6-$8 per drink. Not too bad, but I can bring that cost down at home. I can get an eight-pound bag of oranges for about $6, which will typically make about six to eight crushes depending on the size of the oranges. Yes, the liquor is a bit of an investment, but I haven't had to buy any for about two months and we've been making about four to six crushes a week, per person, since the beginning of April. I won't even pretend that the cost of the Sprite is a factor, since a two-liter of Sprite costs around $1.50 most of the time. The price of each flavor liquor varies, but it typically comes out to about $1 per drink for each flavor. I can make a crush for around $3-$4 per drink depending on how many flavors of rum or vodka I add. That's not too bad.

In a way, it's like happy hour at my house each time we make crushes.

Perfecting the Craft

We've found that the best flavor comes from using two medium oranges, or one very large orange, per drink. We've also found that keeping the amount of liquor to three ounces per drink is a good balance. Any more and they creep up on you. And let me tell you, this drink is so smooth you won't notice that buzz coming on.

We got a small cocktail strainer to cover the cup we juice the oranges in to. We found that it drastically cuts down the amount of pulp that gets into the drink. It makes the drink much more enjoyable to drink without having chunks of orange pulp.

We've tried the drink with fresh Sprite, flat Sprite, and no Sprite, and honestly the fresh Sprite is best. Though to be frank, the drink is still good without it. Adding half of a fresh squeezed lemon to the drink also brings a brightness to the flavor.

This is a drink that can stand on its own or pairs fantastically with any seafood dish. It is tropical and light. It is refreshing. To me, it is summer in a glass. You can easily make a kid safe version by just omitting the liquor and it will still taste amazing!

I'd love to hear of any custom creations that you create. Cheers!

Comments

peachy from Home Sweet Home on June 20, 2020:

I love orange juice especially homemade ones. Thanks for sharing

Alex (author) from Virginia Beach, VA on June 19, 2020:

You should give it a try! It's perfect for sipping on a hot summer day.

Peggy Woods from Houston, Texas on June 19, 2020:

That orange crush does sound like it would be a perfect refreshment to have while on a sun-bleached beach setting. Thanks for sharing the history of the drink, as well as your recipe and variations. It would seem that you are coping well during the pandemic. (Smile)

Alex (author) from Virginia Beach, VA on June 19, 2020:

@Sp Greaney, I had never heard of it either until I moved here a few years ago. Now I can't think of summertime without an orange crush!

Sp Greaney from Ireland on June 19, 2020:

I've never heard of an orangre crush drink but it seems like a great summer drink. Nice to read about signature drinks in other countries.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Roasting a Whole Chicken Is Surprisingly Easy

I feel there are a lot of culinary skills that are being lost. So many people my age have no idea how to cook for themselves, and just the thought of preparing a full meal is intimidating to them. I've made it a mission for myself to learn as many new culinary skills as I can, as well as to try to perfect those that I already know.

Cooking a whole chicken was something I'd always wanted to do but felt was beyond my skill level. My parents had never made anything besides chicken breast growing up, and we always had a turkey breast at Thanksgiving. I watched several videos online and decided I should give it a try. For such a delicious meal, it turns out that it's surprisingly easy!

For this recipe to work, you will need to understand that you'll be getting messy. And that you'll become very well aquatinted with the anatomy of your chicken. If that is something you are uncomfortable with this may not be the best recipe for you, but I promise that if you can get over touching raw chicken you can master this dish.

Ingredients

• 1 whole chicken
• 1/2 stick butter
• 1 tablespoon rosemary, dried or crushed
• 1 tablespoon thyme, dried or crushed
• 1 tablespoon minced garlic
• 2 sprigs fresh rosemary
• 2 sprigs fresh sage
• 2 sprigs fresh thyme
• 2 teaspoons salt
• 2 teaspoons black pepper

Step 1: Make the Garlic Herb Butter

1. Soften 1/2 stick of butter on counter top for about 2 hours.
2. Add the softened butter, minced garlic, rosemary (crushed or dried), and thyme (crushed or dried). Mix the herbs in the butter until well combined.
3. Get a foot long piece of cling wrap and lay the butter mixture on the skinny side of one end. Roll the butter mixture into the cling wrap so that the butter becomes a log shape.
4. Chill the garlic herb butter log in the refrigerator for at least 2 hours, or until the butter becomes firm again.

Note About Butter

I will typically use an entire stick of butter when I make this recipe. I'll save about half the long for use in other meals. This butter is fantastic on steak, particularly a ribeye! I also love using this herb butter when I make mashed potatoes, I feel it really kicks them up a notch or two.

Step 2: Prepare and Cook the Chicken

1. Get the chicken out of the fridge and make sure it is free of feathers. I also like to trim off any excess fat or skin at this time too. Essentially if it hangs down or is flabby I don't want it on my chicken.
2. Slice the butter log into small pieces and leave out on a cutting board.
3. Starting wherever you please separate a small part of the skin from the meat of the chicken. If you need to use a knife be very careful not to cut yourself or go through the skin of the chicken. Use you finger to make a little pocket as far as you can.
4. Stuff some of the butter slices into the pocket you have just made. Remember the butter will melt as the bird cooks so don't overfill the pocket or you'll just have a bunch of butter on the bottom of your pan.
5. Continue to place the butter under the skin until you have covered as much of the bird as you can. I typically try to get at least one piece on each drumstick and wing.
6. If you have the fresh rosemary, thyme, and sage you can pack it into the cavity of the bird, but if you don't have the fresh herbs or if this step bothers you for any reason just skip it.You'll still end up with a beautiful bird.
7. Wash your hands.
8. One a small plate mix together the salt and pepper. I like to use fresh ground black pepper.
9. Liberally coat the skin of the chicken with the salt and pepper mixture.
10. Put the bird into a roasting pan or a deep sided casserole dish. Honestly for this recipe it does not matter if you do breast side up or down since the butter bastes the bird while cooking so you don't have to worry about it drying out. The side that you have up in the oven will have crispier skin if that helps you to decide.
11. Put the bird into an oven that has been pre-heated to 425.
12. Cook the bird for about 65-70 minutes. Check the internal temperature in the dark meat before removing from the bird from the oven. Remember the dark meat tends to cook slower than the white meat.
13. Allow the bird to cool for about 5-10 minutes prior to carving.

Don't Be Intimidated!

I know it sounds complex, but I promise this is an easy recipe. The hardest part is getting the butter under the skin without tearing the skin. If the skin is torn and the butter is allowed to melt out of the little pocket then it is not keeping the meat moist during cooking and it'll just pool at the bottom of the pan.

If the idea of carving the chicken is intimidating, don't sweat it! I just remove the wings, then the thighs, and then I slice off the breast in one piece. We'll usually have the wings and the thighs with the drumsticks for dinner and then have the breast meat for lunch the next day. It doesn't need to be pretty.

Serving Suggestions and Pairings

I typically like to have some root veggies in the bottom of the pan I cook the chicken in. Sweet potatoes, russet potatoes, carrots are all fantastic! The extra butter and chicken fat help to season the veggies and I can cook it all in one pan, which means less clean up for me after dinner. Sautéed Brussels sprouts go really well with this dish, too.

If you want a classier meal, pair the chicken with a bottle of your favorite wine.

My Secret Weapon

This Recipe Works for Thanksgiving, Too

I've hosted Thanksgiving dinner the last three years. I've used this recipe to make my turkey each time. I typically prep the garlic herb butter the night before and I quadruple the recipe. That's right. I use two whole sticks of butter in my turkey.

This last year I found that my local grocery store (Wegmans!) sells a poultry blend of fresh herbs in a very large container. Perfect for a turkey. I packed the cavity with all of it. It kind of make the turkey look a little fancy. Remember to cook the turkey on a lower setting, 325 to be precise, and for about 15 minutes per pound. I typically get a 15 pound bird so its in the oven for a while. To have the odds be in my favor I usually cook my turkey breast side down.

Each year my bird has been a success. It is never dry. Everyone always comments on the flavor. It is a crowd pleaser for sure. I guess its also why I've hosted the last three Thanksgiving dinners, even though we live in a tiny apartment.

Comments

Susan Zutautas from Ontario, Canada on December 17, 2019:

Sounds delicious! I'll have to try your recipe. I'd probably add a lot more garlic though as we're all garlic lovers in my house :) Merry Christmas.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Key Lime Pie

Key lime pie. You either love it or you hate it. There really isn't much more to it than that. I was never very fond of lime or lime-flavored things, so I never gave any thought to trying it.

After spending a hot summer day at the beach, my boyfriend and I hit up a local hot spot for seafood. What could be better than a beach day, fish tacos, and crushes (a local favorite in Virginia Beach)? Well, apparently adding key lime pie. Our waitress recommended this particular pie at the end of the meal, and my boyfriend said it was one of his favorites. Normally we don't get dessert when we eat out, so I jumped at the chance. I figured I'd give it a try. It was perfect.

To this day, I associate key lime pie with good seafood. I guess I'm not the only one since nearly every seafood restaurant in Virginia Beach has this pie on the dessert menu.

Pies have been something that have always intimidated me and my culinary skills. We frequently have potlucks at work, and one of my coworkers mentioned that she had been craving key lime pie. I happened to know that I had a recipe for it in one of my Disney cookbooks, and I mentioned that I could give it a try for the next potluck. (As an aside, she will be getting married in Key West and will have key lime pies instead of a wedding cake. No pressure, right?) So now I found myself needing to make a dessert that I had recently come to love, that is known for having a certain flavor. Bring it on.

Ingredients

• 5 egg yolks, large
• 1 ounce can sweetened condensed milk
• 2/3 cup key lime juice
• 1 (9-inch) graham cracker pie crust

Adjustments

I tried two different grocery stores, but I could not find key limes or key lime juice at either. I don't know about you, but I am too busy to spend more time than that running around for limes. Thankfully, I was able to find my solution on Google.

If you mix equal parts lemon juice and lime juice (sometimes called Persian limes), you will get the sweet but tart flavor that key limes are known for. For example, this recipe calls for 2/3 cup of key lime juice. If I were to use lemons and regular limes, I would need 1/3 cup of each.

Getting The Juice

Cook Time

Instructions

1. Preheat oven to 350.
2. In a medium bowl whisk the yolks together. Be careful to not let the yolks foam.
3. Stirring constantly, add the sweetened condensed milk and key lime juice.
4. Pour the mixture into the pie crust and put pie in the oven. Bake for 12-15 minutes, until the filling is set.
5. Remove pie from the oven and cool on a wire rack.
6. Cover and chill until very cold. Serve and enjoy.

Keep In Mind

I based the calculations for the nutritional value of this dish upon 8 servings per pie. Of course, how many servings you get from your pie will depending upon how large you cut the pieces.

The End Product

So, this pie lives up to its name. It is full of flavor. Tart but sweet. And oh, so satisfying on a hot summer day. Did everyone love it at my work potluck? No. But as I mentioned earlier, this type of pie is not everyone's cup of tea. The people that tried it loved it. The same could be said for the pie that I sent to work with my boyfriend. So, I'll just leave it at that.

Jazzing Things Up

I feel that you could add on a few things to this delicious dessert, should you so wish. Add a little dark chocolate drizzle, or maybe milk chocolate if that is more your style. Top with a little whipped cream. Try freezing the pie for an even cooler summer treat. For some reason, as I was writing this, the idea for key lime pie s'mores popped into my head: Just add a little dark chocolate, top with marshmallows, and lightly torch.

Comments

Larry Slawson from North Carolina on April 17, 2019:

Looks delicious! Will definitely have to try this!

Peggy Woods from Houston, Texas on April 16, 2019:

I love a good key lime pie. My first experience eating one was also in Florida many years ago. That is a good tip about combining lemon and lime juice if one cannot find key limes to get the typical taste of key lime pie. Generally, we can find key limes in our grocery stores here.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

I miss Disney. I'm sure I'm not the only one who looks forward to planning my next Disney trip before I've even left the happiest place on earth. Sometimes I feel like I'm going through withdrawal, and I'll find myself planning vacations that I know I can't afford. Well, I've found that cooking some of my favorite foods from Disney helps to keep the blues away. Apparently, Disney knows that, too, because they have released countless cookbooks.

I've been going through my cookbooks trying to see what I can attempt to make at home. I'm always looking to see how I can further hone my culinary abilities. With my ever-changing work schedule, cooking dinner at night can be difficult, and I don't always have time to do anything besides order takeout.

One of my favorite restaurants at the Walt Disney World Resorts is Boma. I love all of their different dishes, and there is always something new to try. I like to consider myself an adventurous eater—I'll basically try anything once. I will admit I never tried this stew, though. Curry intimidates me. I always thought "curry" meant "very spicy." I found this particular recipe in one of my Disney cookbooks, and I felt that it was something I could take on.

Cook Time

Ingredients

• 1 whole chicken, cut up
• 2 1/2 tablespoons curry powder
• 3 tablespoons canola oil
• 6 tablespoons butter
• 3/4 cups flour
• 1/2 cup honey
• 1 teaspoon cayenne pepper
• 1 can diced tomatoes
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1-2 potatoes, diced
• 1 can coconut milk
• Salt
• Pepper
• 4 cups chicken broth

Instructions

1. Rub salt, pepper, and 1 tablespoon of curry powder on the chicken. Then heat the canola oil in a 4-quart pot and then sear the chicken until it is golden brown. Remove the chicken from the pot.
2. Melt the butter and then stir in the flour until it is well combined.
3. Add the chicken broth, honey, remaining curry powder, cayenne powder, and the drained diced tomatoes. Simmer until thickened, approximately 20 minutes.
4. Add the onions, red bell pepper, potatoes, coconut milk, and the chicken to the stock.
5. Cook over a medium heat for about 25-30, or until the chicken is cooked through and the potatoes are soft.

My Changes

I have never cut up a whole chicken before. There, I said it. I've roasted a whole chicken. But cutting a chicken into the thigh, breast, wings, and drumsticks is something that I didn't feel super confident with. I decided that I would use chicken thighs, instead. I went with a tray of boneless, skinless chicken thighs. I figured the thigh meat would stay tender better than breast meat. I ended up being right; the meat was so tender and flavorful in the finished meal. I also decided to cut the chicken thighs after I seared them. The recipe didn't say anything about cutting the chicken before it was added back to the stew, but I didn't want to have giant chunks of chicken in the stew.

The recipe also called for a jalapeño, which I omitted because I wasn't able to find any at the store. I imagine it would have added a fair bit more heat to the stew. To be honest, I didn't miss it.

The last thing I changed was the garnish. The recipe calls for a garnish of fresh cilantro. I do not like cilantro. I'm one of those people that can only taste soap when they eat cilantro. I didn't want my curry stew to taste like soap. If you like the taste of cilantro then I say go for it—but as I have no idea how it is supposed to taste, I don't really know what it will bring to the dish.

My Review

This recipe was amazingly simple to put together. The entire house smelled like warm spices. The stew did most of the work by itself on the stove. I loved it. My boyfriend loved it. It will be made again for sure.

I loved how it had a little bit of heat but wasn't burning my mouth with each bite. The flavors were balanced. The meat was tender. Overall it was a fantastic dish. I regret that I had never tried it at Boma, as I cannot compare it to the original.

I feel like this dish is fairly healthy and is a good, hearty meal—perfect for cooler weather.

Comments

katrinasui on October 17, 2018:

Looks So Delicious. I will definitely try this on the coming weekend.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Getting Started

These are the real deal. Anyone who has been to Epcot Center at Disney World knows that sometimes people don't enjoy their favorite dishes there. Why? Because the restaurants at Epcot's World Showcase serve the authentic cuisine, not the Americanized versions that most people are used to.

La Hacienda de San Angel is one of the newest restaurants at the World Showcase, and it has become one of the most popular. It is located on the World Showcase Lagoon at the Mexico Pavilion, and it serves some of the best food Mexico has to offer. The shrimp taco recipe I'd like to share here is from this restaurant. And I can tell you this, they are better than anything you will find at an Americanized "Tex-Mex" restaurant.

When planning our weekly grocery trip, I picked up one of my Disney cookbooks and started flipping through the pages. I wanted inspiration for a quick and easy dinner. I came across this recipe in Kitchen Magic with Mickey, and I knew that it would be a hit. I picked a night for the meal and picked up the ingredients. I was really excited to try it out as it would be something outside my comfort zone. Not to mention that it would bring a little of the Disney magic to an ordinary weeknight dinner.

Cook Time

Ingredients

• 10 tortillas
• 2/3 cup mayonnaise
• 1 can chipotle peppers in adobo sauce
• 1 egg white
• 1/3 cup flour
• 2 tablespoons corn starch
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon baking soda
• 1/2 cup water
• 1 pound shrimp, peeled and deveined
• 3 cups cabbage, shredded
• Vegetable oil
• Salsa verde

Instructions

1. First, make the chipotle mayo. Simply mix the chipotle peppers in the adobo sauce with the mayonnaise. The original recipe calls for the chipotle peppers to be pureed before they are mixed with the mayonnaise, but I left them whole. Chill the chipotle mayo until ready to use.
2. Get a large-walled pot or deep fryer and fill with 2 inches of the vegetable oil. Heat the oil to 375 degrees.
3. While the oil is heating, make the batter for the shrimp. Mix together the flour, cornstarch, garlic powder, salt, parsley, paprika, baking powder, and baking soda.
4. Beat the egg white until frothy. Then mix the egg white and water with seasoned flour mixture. Combine until smooth.
5. If the shrimp is not already peeled and deveined, do so now.
6. Add the shrimp to the batter and make sure they are well covered.
7. In groups of about 6, add the shrimp to the hot oil. Make sure to be careful as the oil can splatter and burn. Do not add too many shrimp to the oil at once as it will drop the temperature of the oil. Cook for about 2–3 minutes.
8. Continue cooking the shrimp in batches until they are all done. Draining the shrimp on a plate with a paper towel will help remove some of the grease.
9. Spread about 1 tablespoon of the chipotle mayo on a tortilla. Top with shrimp, shredded cabbage, and drizzle the desired amount of salsa verde.

Possible Substitutions and Additions

I did add a little onion powder to my flour mixture. I usually live by a rule that if I add garlic powder I need to add onion powder, as well. I also kind of eyeballed most of my spices, they are just so hard to measure out sometimes. I also use a smoked paprika when I use paprika. I feel like it brings a bit more warmth to my cooking.

The original recipe called for red cabbage, but the grocery store didn't have any the first time I made these tacos. To be honest, I wasn't too sure what the difference between the two is, besides the color, so I just got a green cabbage. I have made them with both green and red cabbage and I can't taste a difference, but I did like the contrast on the plate with the red cabbage.

I also used canola oil instead of vegetable oil the first few times I made these tacos. I think any light, relatively flavorless oil would work well for this recipe. However, we recently have started to become more conscious of the oils used in cooking. We've swapped out canola and vegetable oil for coconut oil due to the large amount of omega-6s in canola and vegetable oil. (As a side note there is research indicating that a diet high in omega-6s as opposed to omega-3s can cause an increase in inflammation in the body. Since removing these oils from my diet I have felt overall healthier. Maybe its just a placebo effect, but I'm happy and that's really all that matters.) I had been hesitant to fry shrimp in coconut oil as I didn't want these shrimp to taste coconut-ty. They didn't! I needed to use an entire jar but the coconut oil worked beautifully. I was also very happy that the shrimp were not oily after they dried.

My local grocery store has a large variety of international items. I found canned chipotle peppers in adobos sauce paste on my last visit. I decided to try the paste instead of the canned whole peppers in sauce, since I mainly wasted the peppers and just used the sauce. The paste had a consistency of gritty tomato paste and it mixed very well with the mayonnaise. The effect it had on the dish was noticeable. There was more heat, more warmth, and the spice lingered on the tongue for a little while. I'd use the paste again, but increase the amount of mayonnaise to try to bring down the heat a little. It had a great texture and I think it would be fantastic on sandwiches.

These tacos also pair wonderfully with a soft cheese. A little goes a long way. I liked them with a little goat cheese, but that is a bit of an acquired taste. My boyfriend preferred them without cheese. Each pallet is different.

My Review

This meal came together much faster than I had anticipated. It looks like it would take a long time as there are a lot of spices to add to the batter mixture which makes the ingredients list a little intimidating, but it really isn't that involved overall. The shrimp cook quickly, the chipotle mayo is simple, and putting together the tacos is a matter of personal preference.

Both my boyfriend and I were very happy with out dinner. We both agreed that this recipe will be added to our regular rotation. It tastes like something you have to get at a restaurant, but can be easily be made at home. The shrimp did reheat well the next day too! They were a bit soggy, but the flavors were still as potent so it was fine. I was very happy with dinner, and pleased that I was able to take a step out of my comfort zone in the kitchen.

© 2018 Alex

Alex is a Virginia Beach local who prides herself on knowing the best food and drink spots in town,

Have you ever thought about how much German-style beer and the beach go together? No? Me neither. But, I'll tell you what—they do. Wasserhund (pronounced vasser-hunt for those of you not fluent in German) has quickly become a local favorite in Virginia Beach. The name literally means "water dog." And everything on the menu is themed as such. The vast majority of the beers on the menu have either a beach-themed name or are named after dogs.

The Atmosphere

Finding the place can be a little difficult, as it is off a service road in a busy part of Hilltop. When you walk in you will notice the simple set up. The tables are all wood planks on metal stands. There is a long bench along the back wall. Over the bar, there are German-to-English translations of things you might say at a restaurant.

The main thing that you will notice is how relaxed everyone is. The staff are very relaxed and knowledgeable about the menu. If you have any questions about a particular beer or are unsure which would be the best for you, they are all there to help guide you to a choice that you will enjoy.

The Beer

Wasserhund typically has a wide variety of beers on tap, and they vary with the season. They have light beers, dark beers, wheats, and many seasonal selections. To get the most out of your visit, I recommend trying a full flight. This comes with a 2 oz sample of each beer. What is even better is they bring it out on a tray that is shaped like their emblem: a German shepherd dog's head. Nowadays, they have more beers on tap than can fit in their original tray, so you may have to pick and choose. If you don't want to try all of the beers on tap, you can do a smaller fight or just ask your server for a sample of a beer or two.

Each time they change the beers on tap, I do a full flight so that I know what to order on my next visit. Every few weeks, they release a new beer. In the winter, they have heavier beers—their seasonal bacon stout is quite good. In the summer, they feature lighter beers. In the middle of March 2016, they came out with a coffee beer (the Haywire Husky), and it was fantastic. In fact, it was so popular that they added to it to their year-round beer list. What is really fantastic about it is that they partnered with a local coffee company to supply them with freshly roasted coffee beans.

Collaborations

One of the things I really like about Wasserhund is how community-focused it is. The Haywire Husky is brewed with coffee beans that have been locally roasted. There is usually at least one beer on tap that was made in collaboration with one—or sometimes even two—other microbreweries in the area.

The Food

Unlike a lot of the other microbreweries in the area, Wasserhund has a kitchen. This means that they don't have to rely on food trucks to feed their patrons. This also allows for a more consistent visit each time since the menu doesn't really change.

The menu is perfectly designed to pair with the beers on tap. They offer typical German food like bratwurst and soft pretzels. They also have a pretty good selection of salads. The Sea Coaster is a personal favorite of mine. While a salad really isn't enough to help combat the buzz of the beer, it is a nice way to start the night. They are portioned so that they are easily split between two to become a side salad.

I've tried many of the pizzas on the menu and none have disappointed. They have recently started showcasing a pizza of the month. It isn't on the menu, but if you look at the giant board above the benches, you'll see it in the bottom right corner.

I have never been disappointed with any of the pizzas I have tried. I did try one of the desserts once, and I didn't think it was anything too special. It wasn't bad, but I wouldn't order it again. They used to have about four different dessert options, but currently, they only have one. Perhaps they are working on redoing that part of the menu. To be honest, I don't really think of sweets as going well with beer. I would much rather enjoy my beer with a pizza, and if I was craving something sweet after my meal, I would head over to the frozen yogurt bar down the street.

Fun Fact

Find yourself as the designated driver for the night? Wasserhund has you covered. They provide free non-alcoholic drinks to all DDs and children.

Giving Back

Each month a different charity organization is chosen and 5% of the profits are donated to the charity at the end of the month. Who chooses the charities? The customers. To see the charity of the month, or if you want to see how much has been donated, just head to the Wasserhund homepage.

Currently since Wasserhund has opened they have donated over $100,000. That's pretty fantastic!

Where Else Can You Try The Beer?

If you live in the Hampton Roads area you can actually try different Wasserhund beers at local restaurants. I've been to many different restaurants where I have been able to get a Wasserhund beer on tap. You can also find Wasserhund beer at local grocery stores. Wasserhund does not bottle their beer, but they are able to can it. Many of the local grocery stores offer six-packs of Wasserhund beers.

I, personally, don't like the taste of beer from a can so I hope that one day they are able to continue to expand and are able to bottle their beers. Maybe, at that point they will also be able to ship their beers around the nation or even world wide.

Delivery

You read that right. Wasserhund delivers. What is better after a long day at work than beer and pizza? Not too much. However, right now they are only able to deliver to a small radius around the Hilltop area. While I'm still in the Virginia Beach area I no longer live close enough for delivery.

Where Is It?

In Closing

If you find yourself in the Hilltop area of Virginia Beach and are a fan of craft beers, I highly recommend Wasserhund. The food is great, the beers are fantastic, and supporting a local business is always amazing. If you want to go where the locals go, this is the place. Hilltop is just a short drive away from the busy oceanfront and is well worth the trip.

Alex is a marine biologist, aquarist, lover of animals, an experienced veterinary assistant, and has a Bachelor of Science in Biology.

Some Backstory

So, if you are like me, then you often have no idea what to bring for your office potluck. I enjoy cooking and baking, and I want to bring something tasty, but I often don't have a whole lot of wiggle room to spend a bunch of time making a dish to bring to work. Not to mention, I don't have a lot of time to spend cooking. Usually, I would end up buying some fruit and just cutting it up and putting it in a bowl. Nothing really special.

Well, I was browsing the internet, and I found a recipe for crock pot mac and cheese. Sounds perfect for a work potluck, right? I thought so too. After reading the ingredients list, I knew that I could make improvements. I knew that I could take it up a notch and make it something truly delicious.

So what did I do? The recipe called for regular pre-shredded cheddar cheese. Well, I don't use that when I cook for myself, so why would I do that for my coworkers? I decided that I would get the good cheddar. You know, the one from the cheese section at the grocery store. Yes, I know the good cheese can be a little pricy. But, considering the other ingredients are very cheap, I figured I could give it a shot.

Ingredients

• 2 Boxes Macaroni, I like the small elbows for this recipe
• 2 Cans Evaporated Milk
• 2 Cups Milk, I typically have skim on hand, but you can use whatever you like
• 1/2 Box Velveeta
• 28-32oz Cheddar Cheese

Instructions

1. Since I like using the 'good' cheddar the first step is to grate, or cube, the cheese. Depending on the type of cheese you are using this could take a little while and some cheeses are harder than others. If you are trying to save a little or just don't have the time you can skip this step and just use the pre-shreadded bagged cheese.
2. Dump all the ingredients in the crock pot. I use a 5 quart crock pot and there is plenty of room.
3. Set the crock pot to low and cook for 2-3 hours. Just check on it every 20-30 minutes and give it a stir. Once the noodles are done you can set the crock pot to keep warm if your crock pot has that option or turn it off.
4. Serve and enjoy!

Cook Time

Need a Crock Pot?

A little About This Recipe

So, the cheese wasn't the only thing that I changed. I doubled the recipe since each time I needed to make it I needed to feed quite a few people. I made this mac and cheese for my office's Thanksgiving potluck and the girls liked it so much I had requests to make it again for the Christmas potluck.

My office has about 14 people and this recipe was enough for all the girls to have some, with some even taking seconds, and for my boyfriend and I to have some for dinner that night.

And I know what you are thinking. Velveeta? Really? Growing up my dad would always make grilled cheese sandwiches with velvet, and I'll tell you those were some really good sandwiches. But, I have never bought it for myself since I have moved out on my own. I really try not to eat a lot of foods like that. And, as I have said, I like to use good quality ingredients and like the 'good' cheeses. But, I figured the velveeta would make the dish more creamy. And who doesn't love creamy mac and cheese? No one, that's who. I don't think the velveeta adds mush to the flavor since I used the good cheeses and they all had such unique flavors, but I do think it helped to make the dish creamy.

How You Can Customize

What I really like about this recipe is how easy it is to customize. My boyfriend wanted to bring it for his office's holiday potluck and he wanted it to be a little different. Each time I have made it I have used several different types of cheddar, I feel that it adds a little extra flavor. Well, my boyfriend wanted to try it with a pepper cheddar. It defiantly had a little extra spice to it which was exactly what he wanted.

Not a huge fan of cheddar? That's fine. Try mixing in some gruyere. Gouda is always a great cheese for mac and cheese. Not sure what kind of cheese you want to try? Talk with the cheese monger at the store. Their job is to know cheese so they will be able to point you in the right direction.

So What Exactly Do I Use?

I really like cheese. I really like how the mac and cheese turns out using cheddars. I found a Welsh highland cheddar that I really like so I try to get that one whenever I can. I also really liked how the aged cheddar blended. A good sharp cheddar can bring a lot of flavor. When we made this recipe for Thanksgiving dinner I tried a smoked cheddar. Everyone loved it. I have never gotten so much praise for a dish before.

I really feel that using a blend of flavors just makes this dish a little more special. It is sure to impress whoever you serve it to. They will think you are a genius in the kitchen. Which, of course, is is only fair since this mac and cheese is just heavenly.

On another note, I realized on Thanksgiving day that I did not have evaporated milk. I simply made my own. I just took 2 cups of milk for every can of evaporated milk I needed and simmered it on the store, stirring a lot, until it was reduced by half. It took a while, but in the end I couldn't taste a difference from any other time I made this dish so I guess that means it worked.

What Happens If You Don't Have Evaporated Milk?

Twice now, I've gone to make this recipe (ironically both were for Thanksgiving dinner) I've realized at the last minute that I didn't have evaporated milk. Of course there wasn't an option to run to the store, it would have ruined the timing of everything for dinner. After a quick google search I was able to solve the problem.

If you take 2 1/4 cups of milk and simmer it not he stove for around 20-25 minutes it will yield about 1 cup of evaporated milk. It is important to not let the milk come to a full boil. To make this recipe you will need 1 cup of evaporated milk, you'll need two if you are making the doubled version.

I'll be honest, I cannot taste the difference between the canned evaporated milk and the homemade. If you have the extra time it might be worth it to make the evaporated milk yourself.

Pricing It Out

So, who much will this dish set you back? Well, that does depend on upon how much you make and what kind of cheese you get. I am a big fan of store brands for things like pasta and evaporated milk. At my local Kroger I was able to get the macaroni for $1 a box and the evaporated milk was on sale for $1 a can. I typically have milk on hand so I don't really feel that it needs to be included in the total. The velveeta would only be for this recipe since I don't normally eat that, and it is about $3.50 for a box. Now, the cheese is where it can get pricy. I buy my cheese from the fancy cheese section of the store. Each block was about .45-.55oz and they ranged from $5.50-7.25 per block. It is about $24 to make a double batch of this mac and cheese, which means it would be way less if you were just making it for a family dinner on a regular night. I don't really think that is too bad for an office pot luck or for a holiday dinner side.

Holiday Staple

My boyfriend and I have hosted Thanksgiving dinner for the last three years. I've used this recipe each year. It has never failed to impress. It works absolutely perfect with timing for the meal. Once the turkey is in the oven I start on the mac n cheese. By the time I've finished grating all the cheese the turkey has about 3 hours left in the oven. At that point I have two of the most important pieces of the meal finished. If we've had more than four people at dinner I've doubled the recipe, and I'll note that the doubled recipe is what is listed in this posting.

Alex is trying to cook her way through her two Disney cookbooks.

Picking the Dish

I am a big fan of the food at Walt Disney World. I have yet to have a meal that I didn't like. I will admit it, not every meal is out of this world amazing. But, the vast majority of the dishes I have had the pleasure of trying are worth attempting at home. I have been collecting the Disney cookbooks for about a year now, trying to gather all my favorite dishes.

In my endeavor to own all the Disney cookbooks that have been published, I have made a goal of cooking as many of the dishes as I can. To be honest, there are some that I will most likely never make, simply because I have no interest in them. (I will never be able to cook a live lobster. Sadly, this means I cannot make the lobster bisque from Le Chefs de France.)

I have been slowly improving my culinary skills with each recipe I try. I was a little nervous to try the shrimp and grits. I knew that it had to be good. They serve it at the Grand Floridian for crying out loud! But, I knew that I would be the only one trying this dish. My boyfriend isn't a fan of grits, so I knew that I couldn't count on him to try my creation. I really didn't want to deal with the hassle of having, or God forbid quartering, the recipe so I had almost given up hope of trying out this gem. But, my coworker said that she was willing to give them a try. So, shrimp and girts was back on the menu.

Dinner in the Making

One weekend my boyfriend was visiting friends in another city. I was alone. Well, technically I was pet sitting for a friend so it was a bit of a full house, but you get the idea. I invented my coworker over for dinner on Saturday. Here was when I got a little nervous. I always get nervous when I have to cook for someone new. Silly, but I can't help it.

She offered to bring the wine, and of course I accepted. After I got off work Saturday afternoon I set out to the store to get everything else I would need for dinner. I was at the store for a while because I wanted to make sure that I didn't forget anything. I also chose to use fresh herbs for the first time in my culinary career. Like I said: I was nervous about cooking for my friend and I wanted to make sure everything turned out as it should. That, and I knew that I would be writing this post and I wanted to do things by the book.

How Long Will It Take?

What You'll Need

• 3 Cup Milk
• 2 3/4 Cup Heavy Cream
• 1 Small Onion, finely chopped
• 2 Cloves Garlic, minced
• 1 Cup Grits, regular or stone ground
• 1 Tsp Salt, coarse
• 3 Tbsp Butter, unsalted
• 1/2 Tsp Thyme, fresh and chopped
• 1/2 Tsp Rosemary, fresh and chopped
• 1/4 Cup Mascarpone Cheese
• 1/2 Cup Fennel
• 1 1/2lbs Shrimp, peeled and deveined
• 3 Tbsp Olive Oil, extra virgin
• 1/2 Cup Chorizo Sausage, crumbled
• 1 Cup White Wine

Putting It All Together

1. Heat 3 cups of milk and 1 1/4 cups of heavy cream in a heavy bottomed sauce pan over medium heat until just simmering.
2. Stir in the onion and garlic.
3. Bring to a boil and slowly whisk in the grits and salt. Make sure to keep staring often and cook until grits are tender. (About the consistency of oatmeal)
4. Remove the grits from heat and stir in the thyme, rosemary, butter, and mascarpone. Keep the girts warm until ready to serve.
5. Heat olive oil in a large sauce pan, over medium-high heat, and add the shrimp.
6. Sauce the shrimp until they are just pink and then remove them from the pan. Keep the shrimp warm until the sauce is finished.
7. Reduce heat to medium and add the chorizo (if using), fennel, and onion. Cook until all are slightly brown.
8. Pour in the wine and scrape the bits from the bottom of the pan. Cook until the liquid reduces by half. Around 10 minutes.
9. Add the cream and reduce by half again.
10. Reduce heat to low and whisk in butter. Season as desired with salt and pepper.
11. Add the shrimp to the sauce and stir until well combined.
12. Place the girts in a bowl or a plate and top with the shrimp and sauce.

The Final Product

My Experience

I loved this dish. The flavors were well balanced and the savory nature was perfect for dinner. However, I made a lot of grits. Well, to be more accurate the recipe makes a lot of grits. My coworker doesn't eat as much as I do so I had more leftovers than I thought I would. Reheated grits are not the best thing in the world, but they were defiantly edible.

In the future I think I will halve the recipe if it will be just me enjoying this dish. I would rather not have three days worth of grits to reheat. Not to mention, grits are very filling.

Somehow, the shrimp reheated well and didn't seem to last as long as the grits. Maybe I will make this sometime with just the shrimp and the sauce, I have a feeling it would be great over pasta. Maybe tortellini or a ravioli.

I would love the opportunity to make this amazing dish again.

Comments

Alex (author) from Virginia Beach, VA on July 08, 2017:

@Teri Oh no! I am so sorry I missed that, I will up date it right away. In the mean time, it is 1 cup of white wine. The recipe book says that it serves 4-6 people.

Teri Mal on July 08, 2017:

Getting ready to make this recipe w my granddtr who had this dish at Grand Floridian a few weeks ago. Bought all the ingred - imagine our disappointment in re-reading the recipe, bullet #8- "pour in the wine...". No wine in list of ingredients. 1cup? 1/2cup? Please advise. Also, how many servings in this recipe? Thank you.

Alex (author) from Virginia Beach, VA on June 08, 2017:

I agree! I feel that some people just take one look at the grits and decide they will be chewy and flavorless (i.e. my boyfriend) and won't even give them a try. I guess its their loss in the end, more savory and creamy grits for us!

Lena Durante from San Francisco Bay Area on June 08, 2017:

I think a lot of folks have just had bad, watery, flavorless grits and it turns them off indefinitely. If we could only convince them to try grits made right, I think they might change their minds!

Alex (author) from Virginia Beach, VA on June 08, 2017:

@Fullerman5000 Thanks! I am so glad I got the opportunity to make this dish. It was one of the best recipes I have found for shrimp and grits.

@Lena You have got to have a Disney day! Even if only to try the food, and I firmly believe that some of the best food in the world is found on Disney properties.

I am in the same boat you are, my boyfriend (even though he was born and raised in South Carolina) does not like grits. But, maybe one day I'll be brave and just make it for dinner and not tell him. I wish the pictures could transmit smell. Just remembering how it smelled makes my mouth water.

Lena Durante from San Francisco Bay Area on June 08, 2017:

I have a confession to make: I've spent most of my life in California, but I've never even made it to Disneyland, let alone Disney World!

I do love grits, though, and my husband isn't a big fan, so maybe I'll try this recipe and attempt to convert him! Your pics are fantastic.

Ryan from Louisiana, USA on June 07, 2017:

Being from Louisiana, this is one dish you will find at many Cajun restaurants. Although I am not a big fan of Grits for breakfast, I do enjoy Grits with dishes like this. This is definitely a great recipe for people looking to try Southern cuisine. Thanks for sharing.

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

If you are like me then you like banana bread. I have been making banana bread for years, mostly with the same recipe with very little alterations. But, one day I thought about stepping it up a notch. Ever since my boyfriend got me a bread machine, I have been making my own bread to make french toast. I love it. I just set everything up the night before, set the bread machine to delay start and in the morning I have freshly baked bread. Fresh bread for french toast is absolutely amazing.

One morning I was making banana bread and I had an idea to make it in to french toast. But, I wasn't sure how it would turn out and I didn't want to waste the banana bread trying. Banana bread is so dense that I wasn't sure how it would turn out. That morning we had banana bread. But, I still thought about banana bread french toast.

My mom knows of my desire to make as many of the recipes I can from my Disney cookbooks and she got me a knew one. I was flipping through the pages and I saw a recipe for banana bread french toast with bananas foster sauce. It was perfect. It was from Disney. And I was going to try it.

Cook Time

Instructions

• 2 cups flour, I used all-purpose wheat
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 cups brown sugar, 1 cup for the bread 1 1/2 cups for the bananas foster sauce
• 1 cup butter, 1/2 for the bread 1/2 for the bananas foster sauce
• 1 cup buttermilk
• 7 eggs, 2 for the bread 5 for the french toast
• 2 teaspoons vanilla extract, 1 for the bread 1 for the french toast
• 1 cup mashed bananas, About 2 bananas
• 1/2 cup Water
• 1 1/2 cups sliced bananas, About 1 large banana
• 1/2 Tsp rum or rum extract
• 1 Cup milk
• 1/2 Tsp ground cinnamon

Instructions

1. Pre-heat the oven to 325 and grease a 9x5 inch loaf pan.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl cream together the butter and brown sugar. Then alternate adding the flour mixture and the buttermilk, making sure to start and end on the flour mixture.
4. Add the eggs and vanilla, and mix well. Once incorporated, stir in the mashed bananas.
5. Pour in to the greased loaf pan and bake for 1 hour and 20 minutes. Then cool in the pan for one hour, turn out on to a wire rack to cool completely.
6. For the bananas foster sauce combine the brown sugar and water in a medium sauce pan over medium heat. Bring the mixture to a boil and continue to boil until a candy thermometer reads 340. That is the soft ball stage.
7. Remove the pan from heat and whisk in the butter.
8. Returning the pan to the stove add in the sliced bananas and cook on low heat for two minutes.
9. Lastly add the rum and mix well. If you would like to can smooth out the sauce by putting it through a food processor.
10. For the french toast cut the banana bread into ten slices.
11. Combine eggs, milk, sugar, cinnamon, and vanilla in a large bowl and whisk until the sugar is dissolved.
12. Heat a griddle or large pan over medium heat. For a nice brown french toast add a little butter to the pan.
13. Coat each slice of bread in the egg mixture one by one and add to the pan. Cook until golden brown on each side, adding more butter as needed for each batch.
14. Take the finished pieces of banana bread french toast and plate them as you like, drizzling with bananas foster sauce.

What I Wish I Had Known

Normally, I make sure that I am at least somewhat familiar with a recipe before I make it. I have made banana bread many times before. I made the mistake of assuming that this recipe would be like what I have made before. But, that was my first mistake.

My regular banana bread bakes for about an hour and I've never really let it cool. I typically eat it and then divide out the rest for the freezer and use the rest of the week. But, this recipe wanted the bread to bake for an on hour and twenty minutes. And then on top of that the recipe specifically calls for it to cool in the pan for an hour and then on a rack until fully cool before using.

Needless to say the perfect picture of breakfast in my mind quickly turned in to a reality of brunch. Which was fine. But, I felt really silly having not realized how long this meal was going to take. If I had read the recipe in advanced I would have made the bread the night before. Oh well, we learn from our mistakes and next time I will make this bread the night before I want it.

Also, I wish I had known how much bananas foster sauce this made. Don't get me wrong. I love bananas foster sauce. But, this recipe makes more than enough for drizzle over 10 pieces of french toast. The banana bread itself is sweet. Making it into french toast makes it even sweeter. Adding the bananas foster sauce over it makes it almost too sweet. It is a wonderfully amazing meal that is perfect for a special occasion. Or maybe just a morning that you want to make extra magical.

The Banana Bread

This was not the same recipe for banana bread that I usually make. But, I was excited to try it because it called for buttermilk. Normally I don't have buttermilk on hand because I don't have much call for it. But, I happened to have made orange muffins recently and I needed buttermilk for that so I had plenty leftover. I decided to try the Disney recipe instead of my tried and true recipe and it was well worth the risk.

The bread tasted just like my regular banana bread but had a creamier texture. It was very nice. I wouldn't mind having it again for breakfast by itself. I do think the next time I made it I will add a couple of spices to give it a little more depth of flavor, but aside from that I wouldn't change a thing.

The Whispering Canyon

If you want to try this dish where it was created you are in luck. The Walt Disney World Resort is home to some of the finest dining in the world. I know the Wilderness Lodge doesn't exactly bring to mind fine dining, but trust me there are some gems here. The Whispering Canyon is one of the most interesting restaurants at Disney. At dinner it is loud and busting. The waitstaff can be snarky and just know that if you ask for ketchup just know that you will get ketchup. All of it. Its a place where you can have fun and enjoy great food.

At breakfast it is a little calmer. Guests can dine on traditional American breakfast fare. One of the items on the menu is house made banana bread french toast. And, it is served with bananas foster sauce and a side of bacon. Sounds like a great way to start off a busy day at the parks to me.

The Final Product

Did You Like It?

Comments

Alex (author) from Virginia Beach, VA on May 03, 2018:

@Larry It is amazing! And very sweet. So far, this has been my favorite recipe from the Disney cook book. I recently made it again and the french toast pieces turned out a little better. I had let the banana bread loaf sit a little longer to cool before cutting. I was able to get smaller pieces and they were much more manageable in the pan. Best of luck!

Larry W Fish from Raleigh on May 03, 2018:

I love banana bread and I love french toast, so what an interesting recipe. This sounds delicious and I know it will be something my wife and I will be having. Thanks for sharing.

Alex (author) from Virginia Beach, VA on March 27, 2017:

@Dora, I agree. This was a very rich dish. I know the next time I make it I will forgo the bananas foster sauce. While it is amazing and I did enjoy making it, I felt that it was just too much for breakfast. Some of the leftovers I had without the sauce and they were just fine on their own. What's even better is the bread is sweet enough that I didn't need any syrup!

Dora Weithers from The Caribbean on March 27, 2017:

The banana bread french toast looks and sounds appealing. Thanks for the recipe. Bananas are healthy but can be very sweet so perhaps we can decided to use more or less (both mashed and sliced) according to taste. Good instructions!

Alex is trying to cook her way through her two Disney cookbooks.

The Plan

I found Walt Disney's personal chili recipe in one of my two Disney books. I was so excited to make it. I had been planning it all week. I was looking forward to enjoying a bowl of chili and slice of cornbread while my Packers took on the Falcons. Spoiler alert: my afternoon did not go as planned.

Some Changes I Made

As you will see from the pictures below, I did not keep the recipe exactly as it was written. I added kidney beans to the pinto beans, because I had grown up with them in my chili, and I feel that they belong in a bowl of chili, but I ended up having to use a bigger pot and remove about 1/3 of the beans to use later in something else. I forgot about the onions entirely, so I didn't have them in the pot to simmer with the beans.

Because I like my chili a bit more like a thick soup or stew, I added a can of tomato paste, a can of tomato sauce, and a little water (maybe 1/2 cup) to my chili. I also added some onion powder (remember I had forgotten to get onions), a little garlic salt, and more of the original three spices the recipe called for.

The result was a chili that was more similar to what I had grown up with, and delicious, though not perfect, as you'll see below.

How Long It Will Take

Ingredients (Original Walt Disney Version)

• 2 pounds pinto beans, dried
• 2 white onions, sliced
• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 2 pounds ground beef or turkey
• 1 cup celery, chopped
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp thyme, dried
• 28oz chopped tomatoes, canned

Instructions

1. Wash and soak the beans. Soak the beans overnight in a covered container. Make sure to use cold water.
2. Drain the beans and move them to a large pot. Add fresh water and the onions. Make sure the water is a couple of inches above the beans and onions. Cover and simmer for 2 hours.
3. In a large pot, saute garlic in vegetable oil. When the garlic starts to get soft add the ground beef (or turkey) and celery. Cook until meat is browned.
4. Add the chili powder, paprika, and thyme to the meat mixture. Stir until well combined, then add the chopped tomatoes. Cover and simmer for 1 hour.
5. When the beans are tender add them to the meat mixture. Be sure to stir gently to avoid damaging the beans.
6. Add additional spices to taste and serve hot.

Other Things To Consider Adding

If you want to kick your chili up a notch consider adding some of the following:

• ground ginger
• turmeric
• cinnamon
• dried hot peppers
• diced bell peppers
• cloves
• coriander
• cayenne pepper
• crushed tomatoes
• celery seed

The list can go on and on, but this is just a start. Some people like their chili spicy. Some people prefer savory. If you aren't a fan of beans take them out entirely and maybe try a different kind of ground meat. Try venison, turkey, lamb, or bison. If meat isn't your thing try a veggie chili with different kinds of squashes. Make it your own. After all, you will be the one eating it so you might as well make it something you will enjoy.

How Did It Turn Out?

In the end I was happy with what I had made. The beans never did become tender. I think I may have done something wrong when I was cooking them. Maybe the heat wasn't high enough, or I didn't let them simmer long enough. They were edible, but not as soft as I would have liked. I think next time I will just use canned beans since it is considerably easier. But, I got to do something I had never done before so I am glad I had the experience.

I ended up with a lot more chili than I had originally planned on having. I think I'll try freezing some and see if it freezes well for future use. I know that leftover night and a few lunches will be taken care of this week.

Overall I'd say this recipe is worth trying. If you need to make changes I did find that the recipe was rather forgiving. When I needed to add the tomato paste, the tomato sauce, and the extra spices I just simmered the entire chili for an extra half hour to left the flavors meld together.

If you decide to give this recipe a try let me know. Did you feel like you needed to add something? How did it turn out? I'd love to hear from you.

The Final Product

Alex is a marine biologist, aquarist, lover of animals, and an experienced veterinary assistant. She loves to write about cooking.

The Sauce

So, want to know something funny about my vodka sauce? I very rarely put vodka in it. You see, I don't really think a lot. And when I do, it is much more likely that I am drinking wine or beer than hard liquor. Putting vodka in my vodka sauce would require a trip to the ABC store, and more importantly, me spending money that I don't need to spend.

The sauce is just as good without the vodka. But, if you want to add a little vodka, I don't think it will change the flavor that much.

The Idea

So, this isn't your average pizza. Shrimp, mushrooms, and vodka sauce? What was I thinking? Well, its simple. My boyfriend had gotten me a bread machine for Christmas last year and I just love finding a reason to use it. I bought a pizza stone from pampered chef and I have been making pizza for a few months. And by that I mean that I have been making the dough and piling on whatever we feel like having on our pizza. Its fantastic! It costs me less than $10 to make a pizza, assuming I put more than just cheese on it. And that is using fresh mozzarella and not the pre-shredded bag stuff.

My boyfriend and I were enjoying a day at the beach and decided we should grab lunch. Now, I feel that it is important to note that I was able to completely hook Nic with my homemade vodka sauce. So, when he saw that there was a pizza with vodka sauce he wanted to try it. It was amazing!

But, I knew that if they could do it then I could too. After all, why not? So we gave it a try. I made the dough and the vodka sauce. I will admit that I did put too much sauce on the pizza, but it was amazing. It was so much more filling that what we had been making. It was a success.

Sometime later we were craving vodka sauce pizza again. But, this time I wanted to make it a little bit more 'fancy'. We were siting there brainstorming and I suddenly had a lightbulb moment. Shrimp are cheap, easy to cook, and are packed with protein. And of course they go fantastic with vodka sauce. I wanted to pair them with spinach, but Nic is not a fan. So we compromised on mushrooms.

What Do You Think?

How Much and How Long?

What You'll Need

• 1 Can Tomato Paste, Small is great
• 1 1/2 Cup Cream
• 1 Cup Parmesan Cheese, Freshly grated
• 1/2 Pound Shrimp, Small is perfect
• 1/2 Carton Mushrooms, Use your favorite
• 1 Ball Mozzarella

Making the Pizza

1. I like to make my own dough using my bread machine. This is where the majority of the pre-time comes from. It takes 90 minutes for my bread machine to prepare the dough. If you would rather use a pre-formed pizza crust that is fine. When the dough is done go ahead and shape it onto the pizza stone.
2. Pour the cream into a pan that is set to low. As the cream heats up add a couple of spoonfuls of the tomato paste. As the cream warms the tomato paste will blend in and the color will start to change. You are looking for a light pink color that is uniform. I typically use a little more than half of the smallest can I can find at the grocery store.
3. Once all of the tomato paste has been incorporated into the cream add the cheese. Slowly stir the sauce until all of the cheese has been melted. You will notice that the sauce is now much thicker. If you want to add a little vodka this would be the time to do it. Just a splash or two.
4. If you would like to add any seasonings do it now. Since this sauce was meant for pizza I used a little pizza seasoning. Pour the sauce over the dough and spread as needed.
5. Top with freshly cut mozzarella, the smaller the pieces the better, raw shrimp that have been peeled and deveined, and mushrooms. If you would like to add any more seasonings now is the time to do it.
6. Pop the pie in oven, that has been pre-heated to 400. Let the oven do its thing for 15-20 minutes. Then take the pizza out for a few minutes to cool.
7. Use a pizza cutter to cut the pizza and serve!

So, How Was It?

I will admit. I was a little nervous that the shrimp wouldn't cook all the way through. But, I was just as nervous that if I had cooked them before putting them on the pizza that they would be rubbery when the pizza was done. The shrimp came out perfectly cooked and tasted amazing!

My boyfriend said it was the best pizza I have made yet. I was very pleased that it turned out so well. And it was so easy to make. Honestly, it was way better than ordering out. And, if you don't count the time it takes to make the dough it was faster than delivery too.

We had enough for both of us to have lunch, and it was just as good the next day. I know that I will make it again.

In Closing

I hope that you feel inspired to give this recipe a try. If you are a fan of shrimp you will want to taste this pizza. I would love to hear of any changes or modifications you try and how they turn out.

Enjoy!

Alex is a marine biologist, aquarist, lover of animals, and an experienced veterinary assistant. She loves to write about cooking.

The Inspiration

So, I am sure that you have seen the video floating around Facebook that shows you how to make a cinnamon apple sangria. I did too. In fact, that was what inspired my delicious beverage.

I ended up making a few unexpected tweaks. Considering I have no basis for comparison I really don't know if my drink is better than the original. But, I can say that I served it to three ladies that are: 1) not fans of wine, 2) had never had sangria before, and 3) didn't seem too excited what I told them I was making it. All of them had seconds, and some even had thirds, before the night was over.

The Drink Itself

When I first saw the video on Facebook I knew that I had to have this drink. It sounded like the perfect embodiment of fall in a glass. I love apples, pears, and apple cider is one of my favorite things about fall. Not to mention I am a fan of wine and sangria is always my happy hour choice. I was trying to decide how I was going to be able to justify making this at home.

Then the perfect opportunity presented itself. I was having a get together for a ladies-only party. I didn't know exactly how many people were coming, and I didn't care. It was perfect. I was going to get to try this drink!

I'll tell you this: it lives up to the hype. The smell of cinnamon was just unreal. You could practically taste the apples. And of course the aromas blended perfectly when they were put together.

How Long Will It Take?

Ingredients

• 4 apples, chopped into 1/4 to 1/2 inch pieces
• 2 pears, chopped into 1/4 to 1/2 inch pieces
• 1 bottle cinnamon whiskey, any brand
• 1 bottle pinot grigio, the cheapest you can find
• 1/2 gallon apple cider, I prefer to buy local cider when I can

Instructions

1. The first thing you are going to want to do is chop the apples and the pears. I put the pieces in a large bowl, like a punch bowl, as that makes it easier to add all the liquid ingredients to the fruit.
2. Pour the cinnamon whiskey, all of it, over the apple and pear pieces. Cover the bowl and let the boozy fruit sit for 2 hours. I prefer to put it in the fridge so my drink is chilled when I serve it.
3. Pour the entire bottle of wine and apple cider to the fruit and whiskey mixture. Stash your new drink in the fridge if not serving immediately.
4. When portioning out the drink, make sure to give the liquid a little stir first to mix up the layers of liquids. Also, add a little of the boozy fruit to the glass for a nice presentation. Be careful not to add too much fruit to the glass as it will make it harder to drink.

Possible Changes

The original recipe called for six apples and three pears. I'll be completely honest with you, it was a lot. I ended up using only two pears because I thought the bowl was getting a little too full of fruit. Also, I'm fairly confident that I was the only one that even ate the fruit. If you want a more fruity sangria I say go for it, but I don't think it will change the flavor too much to use less fruit. Now, when I make this delicious beverage I only use one pear and three apples. I haven't noticed a difference in the final product.

If you like your sangria on the bubbly side then try adding a little club soda or ginger ale right before you are ready to serve. If you add it too early all of the carbonation will be gone and your sangria will be flat, which defeats the entire purpose of adding the carbonated component. That being said, if you think you will have a fair bit of leftovers I would forgo the club soda or ginger ale. You could also have your guests that wish for a bubbly drink pour a little ginger ale or club soda in the bottle of the glass before adding the sangria.

If you like a lot of spice, and in this case I am talking about cinnamon, you can add a cinnamon stick to the glass as you serve. It looks pretty and will add extra aroma and flavor. Considering I could only smell cinnamon after I poured the entire bottle of cinnamon whiskey I think the drink is spiced enough. However, the cinnamon stick does take the presentation up a notch.

If you can find pear cider try switching it out for the apple cider. It would make a unique flavor that is just as "fall" as apple cider. The crispness of the pinot grigio would really pair nicely with the pear flavor.

If you are worried about the sangria getting watered down by ice you can freeze some grapes and add them to the drink to keep it cool. Or you could have your sangria pitcher sitting in a bowl filled with ice.

Perfect Pitcher

So, How Was It?

It was amazing! I didn't get a chance to try a glass before my guests arrived. I was a little nervous that it wouldn't taste good. When one by one each of them got refills I was feeling much better. Even my boyfriend, who isn't a big fan of fruit, loved it.

That being said this recipe makes a lot of sangria. A lot. If you don't have a lot of people I would strongly consider halving this recipe. My boyfriend and I have been trying to finish it off for days. The good news is we had a batch in our fridge for up to three days and it tasted just as good on day three as it did on day one.

The last few times I've made this I've used an entire gallon of apple cider. It is still an absolutely delicious drink! I'd even go as far as to say that it is a bit smoother. My boyfriend and I attended a Friendsgiving and we brought this. Using a whole gallon of apple cider, a 750ml bottle of wine, and a 750ml bottle of whiskey I needed to use two-gallon pitchers to get it to my friend's house. It was a huge hit! It wasn't too strong and was perfect for sipping while having a great time with friends and family. Most of the people that had it asked for the recipe. I know I, and several other guests, had several glasses that night.

It really is the perfect drink for the fall and holiday season. I look forward to making each year and I even have friends that request that I make it for events.

Closing Out

I hope that you enjoy this beverage as much as I did. I would love to hear of any changes you made.

And remember, always drink responsibly. Sangria has a habit of sneaking up on you.

Enjoy!

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

Why Ramen?

This might sound strange, but I have always thought the food in animation looks amazing. If you don't know what I am talking about watch Spirited Away. It is a Japanese animation and the food looks phenomenal. I remember growing up and seeing ramen in these animated shows and movies and wondering why the ramen I had in the pantry wasn't that appealing. It was just noodles and broth. Nothing too exciting about that. Since my parents never did anything else with it I never did anything else with it. I remember always being amazed that ramen was always pictured with an egg in it, and I really wanted to try it.

Like nearly all college kids in America, I am familiar with instant ramen. It is cheap, quick, and can be eaten anywhere if you get it in the fancy cups. Ramen was never my go-to meal, but when the weather was bad or the dining halls were closed it was the best option I had. And let me tell you, where I went to school it rained a lot and when it rained campus flooded. Given the choice between soaking your last dry pair of shoes to go out to the dining hall for dinner or ramen, most of us chose the ramen.

Fast forward a few years and I am still familiar with ramen. I make sure that I have a supply on hand at home just in case funds are tight for the month. However, now I have experienced real ramen. A few months ago my boyfriend, some of our friends, and I traveled to a ramen bar in DC. That's right we drove four hours one way for ramen. It changed my life. I had never experienced such flavors before. It was everything that I had hoped it would be. I started to crave those flavors at home. And let me tell you, store-bought instant ramen was not cutting it.

Perfecting the Recipe

I found a simple recipe for chicken ramen on line. It was easy enough and only called for two ingredients I had never used: mirin and ginger. Luckily, my local grocery store had both of these times in stock and I was able to make the dish. It was very nice, but I knew that I could make improvements. I could get it closer to the ramen I had in DC. (I did write an article on that experience at Toki Underground if you would like to read more about it)

I tweaked the recipe until I felt it better suited what I was craving. I added fresh greens. I am a fan of spinach and kale. I added veggies. Fresh mushrooms and thinly sliced carrots add both flavor and nutrition to the meal. I substituted regular soy sauce and chicken broth for low sodium. And honestly, I didn't even notice a difference. I added more of the garlic, ginger, soy sauce, and mirin. I also added a splash of rice vinegar, the same that I use to make sushi.

I am very proud of my final product. I feel that it has a lot of flavor to offer and brings nutrition to the meal. I like to think of it as being closer to authentic ramen.

What You Will Need

How Long Will it Take?

The Chicken

If you would like to save on your prep time, get a rotisserie chicken from your local grocery store. Remove the skin (you can keep it if you want, but it will add more fat to the dish) and pull the meat from the bone. You will have a lot more chicken than you would from just two chicken breasts. You will also get a variety of light and dark meat, which will add different flavors.

When I made the ramen I used for the pictures, I used chicken breasts. Every other time I made this recipe I have used a rotisserie chicken. The price was the same. I feel like I got more bang for my buck from the rotisserie chicken, and it was less work for me in the end. I also really liked having all the extra meat in the final dish. But, if you already have chicken breasts at home I would save your money and just use them. Remember, if you are going to use frozen chicken breasts that they take a while to thaw so plan accordingly.

Extras

I add shredded carrots, fresh greens (kale and spinach) and mushrooms to my ramen. You do not have to. I usually add a hand full of the carrots and the greens to the bowl when I add the noodles and broth. I typically just use a carton of sliced mushrooms right to the broth before I add the chicken, that way the mushrooms will absorb the flavor of the broth.

I also take fresh chives from my window garden and chop them right over the finished ramen.

Ingredients

• 2 Chicken breasts, Or 1 rotisserie chicken
• 4 Ramen noodle packs, ignore the flavor pouch
• 4 Quarts Chicken broth, Low sodium
• 2 Tbsp Mirin
• 1 tsp Rice Vinegar
• 4 Tbsp Soy sauce, Low sodium
• 2 Tbsp Ginger, fresh and minced
• 2 Tbsp Garlic, fresh and minced
• Egg, Sof boiled, 1 per person
• 1 Tbsp Sesame or Olive Oil

Putting It All Together

1. In a nonstick skillet brown the chicken (lightly salt and peppered if you desire) for 5 minutes on both sides. Then move the chicken to an oven-safe dish and bake at 375 for about 15 minutes. Remember to add an extra five minutes of bake time if you still have bones. If you are using a rotisserie chicken, remove the skin and pull the meat from the bones in chunks the size of your finger and set aside in a bowl.
2. Mince the garlic and the ginger. Add the oil to a large stockpot and set to medium heat. When hot add the garlic and ginger. Stirring frequently.
3. Once the garlic and ginger are soft add the soy sauce, mirin, and rice vinegar. Stir frequently. After a minute add the chicken stock. Add the stock slowly to avoid splashing.
4. Bring the stock to a simmer and add the mushrooms (if using) and chicken. Bring to a boil.
5. Add the Noodles and cook until they are soft. About 5 minutes.
6. To make the soft boiled egg bring a pot of water to a boil. Use just enough water to cover the eggs. Once the water is boiling add the eggs (still cold from the refrigerator) and boil for 7 minutes. For a more set yolk set your timer to 8 minutes. Then promptly move the eggs to a bowl filled with cold water. Allow to cool before removing the shell.
7. Once the noodles are done add them to a bowl and then cover with broth. Now you can add the greens or any veggies you are using. (you could also add the veggies and greens first and then cover with noodles and broth).
8. Slice the sole boiled egg in half and place on top of ramen. Add fresh chopped chives if desired.

Note

For the noodles, I have tried pad thai noodles, rice noodles, and the noodles that come in the packs of instant ramen. Honestly, the noodles from the instant ramen packs were the most satisfying. They can be slurped and hold up well in the dish. The others were fine, but they just didn't say ramen quite like the instant noodles.

These packs are cheap, you can get a bag of 6 packs for around a dollar. I use one pack per quart of chicken broth. Just disregard the little flavor packet that comes with the noodles, the broth you just made will have more and better flavor. If you wanted to make your own noodles you can do that. It will add perp time to the meal and would require a trip to your local Asian market. Making my own noodles for my ramen is on my bucket list, but for now I am happy with the store-bought instant noodles.

Future Changes

I would like to continue to work with my ramen recipe. I have a list of things I would like to add or substitute:

• Miso
• Sesame Seeds (roasted, like what I use in my sushi)
• Nori (just like what is used in sushi)
• Bean Sprouts
• Sriracha (only a little)
• Shrimp

Closing

I hope that I have inspired you to try your hand at making ramen at home. I think you will be pleasantly surprised by what you create. Even when I don't have time to make this full recipe and I want ramen I now know how to add a little flair to the store-bought instant ramen. I simply add a little soy sauce and mirin to the noodles when I pour on the flavor pouch before I add the hot water. I also will add a handful of spinach and shredded carrot. You would hardly know that it started out as regular store-bought ramen.

Best of luck! Enjoy!

© 2016 Alex

Comments

Liza from USA on April 21, 2020:

Your chicken ramen recipes looks delicious. I did the same thing every time I cook ramen. I like to upgrade the ramen by adding vegetable and protein. Thanks for sharing yours, Alex.

Alex (author) from Virginia Beach, VA on April 09, 2016:

Let me know how it turns out!

peachy from Home Sweet Home on April 09, 2016:

Lovely, must try it out