Wednesday with Walt: Eating Around Epcot

Hello Epcot International Food and Wine Festival 2018!

IMG_3830.JPG

Yay! It is here y’all…well it actually started last week, but TODAY was my first time visiting the festival this year.

I started the day at a VIP Pass Holder Playtime in Toy Story Land at Hollywood Studios. Ahhh-MAAAAZE-ING y’all! Don’t worry, I will be sharing all the details from one of the best Disney days I’ve ever had soon, but for now we are talking all about Food & Wine!

IMG_3780.JPG

After riding all the rides at Hollywood Studios it was time for me to Park Hop! Frozen Ever After had a 20 minute wait, so I figured I’d make my way over to Epcot. Since today was my first time visiting the Park during this year’s Food & Wine Festival, I immediately headed over to the Festival Center to get my Annual Pass Holder Magnet.

Coincidence or perfect timing? I just happened to get to Epcot in time for lunch! Eating my way around the world it is! There are SO many choices y’all and I want to try them all!

IMG_3793.JPG

I started my way around the World Showcase scoping out the various menus and Japan’ Teriyaki Chicken Bun sounded too good to pass up!

IMG_3821.JPG

Oh my heavens y’all! The Teriyaki Chicken Bun was delicious! It’s a steamed bun filled with Chicken, Veggies and a Sweet Teriyaki Sauce. It is the perfect tasting portion and full of flavor. I highly recommend and would definitely consider getting it again during this year’s festival.

IMG_3822.JPG

IMG_3823.JPG

From Japan I continued on my journey around the World Showcase and stopped in the Good Ole’ US of A. Hops and Barley had one of my favorite eats at last year’s Festival. Naturally, I just had to have the New England Lobster Roll again this year!

IMG_3825.JPG

So, so, so tasty! A griddled bun topped with warm lobster meat and a Fresh Herb Mayo. It literally melts in your mouth y’all. Its all delicious, but I LOVE the griddle bun. It is a perfect sized bite, although I wouldn’t complain if they made it bigger!

IMG_3824.JPG

I am heading back to the Festival tomorrow for another VIP Event and looking forward to trying a few more dishes. Have you visited the festival this year? What are some of your favorite, MUST TRY dishes? I’d love to hear your recommendations!

See You Real Soon!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers Y’all!

Adam & Holly, but mostly Holly

PS: Remember, we’re newlyweds, not experts!

 

 

Tuesday Travels: Doing Disney {Tasting Around The World}

Hey there Musketeers!

Are you dreaming of Disney on this Travel Tuesday? We just returned from a quick weekend trip. I too, am wishing we were walking our way around Epcot. Sipping on seasonal cocktails and enjoying the fantastic March weather during the Flower and Garden Festival!

Come on! Take the stroll around Epcot with us! It’s not just for kids- adults can love Disney too!

We arrived at Epcot via boat from the Swan & Dolphin Hotel. Did you know you can do that? We went through the back entrace by the International Gateway. It was there we made a quick right to cross the bridge into France, where our day Tasting Around The World began!RenderedImage.jpeg

Our first stop was at Les Vins des Chefs de France for a little cocktail! We cheersed to our Day of Disney with a glass of Champagne and Adam had a French Beer similar to a Blue Moon. IMG_8012.jpeg

Also in France is Les Halles Boulangerie-Patisserie, where we had a yummy French Duo-  a White and Dark Chocolate Mousse Cake. SO good y’all! It just melted in your mouth. The Mousse was so creamy- clearly this was not a Whole30 Day! IMG_8020.jpeg

Did you know you could travel 1,200 miles in just three minutes? You can! At Epcot anyway! From France we made our way to Morocco where Adam had his second beverage, a Casa Beer, an original Lager from the host country.  IMG_8045.jpeg

After Morocco we made our way to Japan where Adam and I shared a Sapporno Beer from Kabuki CafeIMG_8061.jpegIMG_8059.jpeg

We passed through the American Adventure (we can have a Bud Lite anytime y’all) to Italy for another glass of Bubbly! IMG_8064.jpeg

Next, we headed to Biergarten Restaurant in Germany where Adam took in the, ehh, local fashion culture and even found himself an Epcot souvenir! IMG_8070.jpeg

IMG_8075.jpeg

China was next on our list, before we headed to Norway for a Beer with Olaf! IMG_8086.jpegIMG_8316.jpeg

I think a Margarita is calling my name! Is it for you too? Mexico was next where we had Cucumber Lime Margaritas.  A mix of Tequila Avión Blanco, Fresh Cucumber, Orange Liqueur, Lime Juice and Agave Nectar. Whew y’all! These little babies were strong! Stronger than we expected for sure! We washed down Beef Empanadas filled with Barbacoa Beef, topped with Chipotle Sauce, Crema Mexicana and Queso Fresco and served with a side of Corn Esquites with our Margaritas from Choza de MargaritaIMG_8108.jpeg

We finished our snack in Mexico and  headed North to Canada for a little beer eh! IMG_8140.jpeg

We crossed the pond for a Half & Half at the Rose & Crown Pub in England for our final beverage on our World Tour of Epcot. IMG_8152.jpeg

Well just like that we traveled thousands of miles and tasted ten new toddies in a few short hours! What’s your favorite country to visit while at Epcot? Do you have a favorite cocktail or meal you have to get while visiting? We’d love to hear about it!

Wouldn’t it be nice to be back in Orlando making our way through Epcot and the World Showcase? Who knows…with just a little Pixie Dust anything can happen! Maybe HeliHubby and I will make our return sooner than planned!

 

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed Disney moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Yak&Yeti Dining Night

Adam and I just returned from Walt Disney World in Orlando, Florida. If you know me and follow along our Social Media outlets you’ve probably caught on that I LOVE Disney. This week on the Newly Newlywed Blog, we wanted to share all things DISNEY….starting with our menu today!IMG_7998.jpeg

We literally park hopped ’til we dropped on Saturday. Fourteen plus hours of Park Hopping fun.Before we ended our Disney day we had a fantastic meal (and service) at Yak&Yeti at Disney’s Animal Kingdom, a park that is quickly becoming a favorite! FullSizeRender-1.jpeg

Yak&Yeti is a favorite in the park spot of mine, especially for lunch. It is a perfect spot for a casual, great tasting meal. They are one of the few in the park restaurants that actually have a bar- which is so nice for those of us that travel alone- especially if you can’t or didn’t make reservations. At the base of Expedition Everest sits Yak & Yeti Restaurant, a table-service eatery serving delicious pan-Asian cuisine. Reservations are encouraged, but if you are unable to score them on your trip, pop by and add your name to the wait list or see if you can grab a seat or two at the bar. If you’re an Annual Pass Holder you are able to use your discount, but sadly they do not accept Tables Cards. Yak&Yeti is a Landry’s Inc Restaurant, meaning if you’re a Landry’s card holder and you don’t have reservations you can get the next open table and you can score dining points! Such a great perk to being a card holder!

{Note: You do have to have a park ticket to dine at this restaurant.}

So what was on our menu for the night? Just a few of my most favorite dishes of course! We did a wide range of sampling, since it was Adam’s first visit after all!

We started with their Dim Sum Basket, a new dish for me! It was filled with Pork pot stickers, shrimp siu mai, cha su bao and pork siu mai steamed on a banana leaf, soy lime dipping sauce. So tasty! The Pork Siu Mai was definitely my favorite part of the basket. IMG_8181.jpeg

After the Dim Sum Basket we snacked on their Ahi Tuna Nachos. This dish is MASSIVE. I often order it as my lunch and can never finish it all. It is Sushi grade Ahi, Asian slaw, crispy fried wontons, wasabi aioli, sweet soy glaze. So delicious! IMG_8261.jpeg

We ended our meal with my FAVORITE dish Yak&Yeti offers, their Chicken Tikka Masala. It is some of the best I’ve ever had and yes, Adam loved it too! It is a Boneless chicken breast dish, marinated in yogurt and freshly ground herbs cooked in a traditional Masala sauce with jasmine rice and garlic naan bread. It’s a bit spicy which is nice. The Naan was tasty, but if I am being honest, not the best we’ve ever had- it was a bit soggy. Our neighbors Neil and Kokil have spoiled us with our Naan! IMG_8255.jpeg

All and all we had a fantastic dining experience. The food was so good, the service was great (Mike the Manager visited our table multiple times) and we left stuffed! This was clearly not a Whole30 day for me, but a day at Disney and 15+ miles of walking, it was a well deserved and enjoyed meal! I am getting hungry thinking back to this amazing meal, aren’t you?

Have you tried Yak& Yeti? What’s your favorite dish? Do you have another favorite restaurant at Animal Kingdom? We’d love to hear about it and it to our list to try!

We hope your enjoying your Newly Newlywed or Nearly Newlywed {Disney Magic} moments as much as we are! Stay tuned for a Tuesday Travels Disney Edition tomorrow!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Zoodle Spaghetti

Ok…ok.  I know what you are thinking. GROSS!

There is no way you can make a tasty spaghetti with zucchini noodles. I’ll admit, it doesn’t compare to the real thing and honestly, it might take a little getting used to, but with the right Whole30 Compliant Sauce and full of flavor meat it can be a delicious substitution and SUPER quick meal!

There’s no real recipe. I just sort of threw together ingredients hoping to end up with something edible. Scary, isn’t it?

IMG_4804.jpeg

You can use whatever compliant sauce and meat you prefer, this is just what I used.

Ingredients:

Trader Giotto’s Organic Spaghetti sauce with mushrooms  

Whole Foods pre-packaged Zucchini Noodles

Pederson’s Italian Ground Sausage 

In a skillet, brown sausage. You can dice some onion and add it to it for more flavor and extra veggies if you want.

While the sausage browns, heat up a small pan and warm up spaghetti sauce. Transfer sausage to strainer and drain over pepper towels and remove excess oils. In the same skillet as the sausage was cooked in, add zoodles. Cook until desired tenderness. (I like mine pretty tender) Do not add any extra oil to the pan. It will just make the zoodles watery when added to the sauce- gross!

Add meat into sauce pan and stir together.

Once everything is cooked and warm. Add zoodles to a bowl. Top with meat/sauce mixture and top with fresh basil or oregano or both if you’d like! Enjoy!

IMG_4806.jpeg

Have you made a Whole30 Zoodle Spaghetti? What do you think about it? Do you have any tips for making it less watery? We’d love to know what you do to make it a delicious dish! This one is an easy recipe, but honestly, not one of my favorites. If I have the ingredients and don’t feel like spending a lot of time in the kitchen, I’ll make it, but it is not one of my favorites. Trying to get there though!

Hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole 30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Whole30 Favorites Homemade Chicken Salad

Happy 2018!

Can you believe we’re already 22 days into the New Year? It seems like just yesterday we were gathered around the TV, watching the ball drop and counting down to 2018. The New Year brings new beginnings, new goals and new resolutions.

Like most of America, one of our resolutions is to get healthier. Oh, I know, I know….we all probably say it, but as January 1st came and went, so did our first day of another Whole30.

Whole30.jpg

Here we are, 22 days in and feeling great! You might remember we began our Whole30 Lifestyle about this time last year. It was fantastic. We lost a few pounds, felt great, slept great, craved healthy food and then….Football Season happened. While all of our hard work didn’t go down hill, we did notice all the changes and honestly didn’t like how we felt. Together we pledged to continue what we started in 2017 and get back on the Whole30 Bandwagon.

We’re often posting photos on Instagram of our daily dishes and are constantly getting comments and messages asking “What’s the recipe,” “Can you send me your favorite whole30 dishes,” or “Oh my goodness! That looks so good! How did you make it?”

Seriously, I love the Whole30 love! It gets me so excited to continue this journey, play with recipes to make them compliant and share our story with you. I’ve loved connecting with friends over the Whole30 and helping each other continue this journey for whatever reasons they have for doing it.

You can betcha for weeks and months to come our weekly Monday’s Menu will be Whole30 inspired. Most of the recipes have come from Melissa Hartwig’s Whole30 books, Whole30 Recipes on Facebook or Instagram and from a few of my favorite Whole30 Bloggers. Wherever we find the recipe, we will make sure to add the link and give credit where credit is do.

One of my favorite Whole30 recipes comes from Anya’s Eats, Homemade Chicken Salad. It is a great basic recipe and is so versatile- you can really make it your own! Which is exactly what I’ve done.

IMG_6271.JPG

Homemade Chicken Salad

  • 2-3 chicken breasts or equivalent in leftover roasted chicken (dark meat is fine too)
  • 32oz oz chicken broth (only if you don’t have chicken pre-made)
  • ⅓ cup red onion, diced (I use about 2/3 cup)
  • ⅓ cup celery, diced (I use about 2/3 cup)
  • ¼ cup pecans, finely chopped (I use about 1/2 cup)
  • ¼-1/3 cup Primal Kitchen Foods mayo (I use 1/3 cup + 1 tablespoon)
  • pepper, to taste
  • salt, to taste
  • garlic powder, to taste ( I use about 1 tablespoon)
  • 1 cup chopped grapes, into forths

IMG_5196.jpeg

INSTRUCTIONS
  1. If you are cooking the chicken, place in a large pot and cover with chicken broth. Or if you’ve got your Kamado Joe is hot, Adam will often inject the chicken with broth, season with salt & pepper and pop on the grill.
  2. Bring to a boil then turn down to low, cover and simmer for about 1 hour. Chicken is done when it falls apart very easily.
  3. Drain broth and place in large bowl.
  4. If you are using leftover chicken, you can start here. Place chicken in a large bowl and pull apart with two forks until shredded. (TIP: Put your chicken in your Kitchen Aid stand mixer, attach the dough hook and turn on high to shred the chicken quickly and easily)
  5. Add onion, celery, pecans and spices and mix together with chicken. (Add grapes here.)
  6. Add mayo and mix until fully combined. Start with ¼ cup and add more if you want it to be less dry.
  7. Serve with celery sticks, sliced cucumber, or over a bed of lettuce. SO GOOD y’all!

I love this recipe. Like I said you can really interchange the ingredients and make it your own. Trust me…you won’t even know its Whole30 and not your normal Chicken Salad! The Primal Kitchen Mayo is delicious!

IMG_5201.jpeg

Adding the grapes and a few more ingredients helps to make the dish go further. It lasts us a week of lunches in our home and if you’re on the Whole30 you know how wonderful it is to not have to be in the kitchen all the time.

IMG_5199.jpeg

Do you have a favorite Whole30 Chicken Salad recipe? Have you made this with your own additions? Share your recipes with us! We’d love to give them a try too!

IMG_5203.jpeg

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed (Whole30) moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Baby Porchetta with Balsamic Berries & Arugula

If you know me, you know I love Rachael Ray! From her 30 Minute Meal Days to her Everyday with Rachael Ray Magazine, I follow it all! While flipping through a recent issue of Everyday with Rachael Ray I came across our Monday’s Menu Meal: Baby Porchetta with Balsamic Berries & Arugula.

6-16 Magazine

Ingredients: 

1/4 lb sliced pancetta or 6 slices of thinly sliced bacon

2 Tbsp chopped rosemary (we used fresh from our herb garden)

2-3 cloves garlic, chopped

1 1/2 tsp lemon, zested

1 tsp fennel seed

1 to 1 1/2lbs pork tenderloin

Salt & Pepper to taste

Olive Oil for drizzling

1 lemon, cut into wedges

1 cup sliced strawberries

1/2 cup blackberries

1/2 cup blueberries

1/4 cup dry red wine

2 Tbsp balsamic vinegar

1 Tbsp sugar

Handful of Basil, torn

Large bunch of arugula, about 3-4 cups

4 ciabatta rolls or other crusty rolls

Steps: 

Preheat oven to 375°. Heat large skillet over medium heat. {We used our Le Creuset Pot}

On a sheet of parchment paper, arrange the bacon in a single layer, overlapping slightly. Sprinkle with rosemary, garlic, lemon zest, and fennel seed. Season the pork with salt and pepper and place on the bacon (longways). Roll the bacon up and over the pork. Using kitchen string, tie 4 or 5 knots along the pork to secure. Drizzle the wrapped pork with EVOO and add to skillet, turning until brown. {See photos from Rachael Ray magazine below}

6-16 b

6-16 f

6-16 c

Transfer the skillet into the oven for about 10-15 minutes. Take our and let the meat rest 10 minutes before drizzling with the juice from the lemon wedges.

Mix washed berries, wine, vintage and let sit 15 minutes. Toss with basil. Top rolls with arugula and place the berry mixture on top.

6-16 e

6-16 d

Yum-O! This was such a delicious meal y’all and fairly easy to make! Looks much more difficult than it actually was to make! Love those types of dishes.

Would love to know how it turns out for you if you give it a try! Hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are! Happy cooking!

Cheers Y’all!

Adam & Holly

PS: Remember, we’re newlyweds, not experts!

Monday’s Menu: Balsamic Glazed Pork Chops

Need an easy and yummy idea for Supper tonight? I found inspiration for this recipe on Pinterest and tried making it last week, even though Adam is not a fan of vinegar. You can easily subsitute a meat of your choice if you are not a fan of pork.

Ingredients:

  • 4 Boneless Pork Chops
  • Garlic Salt
  • Pepper
  • Onion Powder
  • 2 Tablespoons Olive Oil
  • 2/3 Cup Balsamic Vinegar
  • 2 teaspoon Coconut Sugar

Balsalmic Pork Chops 2

Instructions:

  1. Season both sides of chops with garlic salt, pepper, and onion powder.
  2. Heat pan to medium heat, then add olive oil and heat.
  3. Add pork chops and cover pan. Cook over medium high heat until browned on both sides (about 5 minutes.)
  4. Place pork chops on plate. Lower heat, to make the reduction, add vinegar, sugar and cook until sauce thickens (about five minutes, sauce won’t get very thick but will become a little more like a syrup.)
  5. Place pork chops back in pan and cook an additional 2-4 minutes, rotating and turning over a few times to glaze the pork chops with the sauce.
  6. Serve by pouring sauce onto of pork chops.
*we served onto of Near East Couscous*

As soon as Adam walked in the house he smelt the vinegar and was immediately turned off. He was determined not to eat  the dish and order pizza. However, with a little convincing I got him to taste the syrup concoction and he was in! He even said he would eat it again!

Let us know if you give it a try! It really was delicious and VERY easy to make!

Hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember we’re newlyweds, not experts! Sorry no final picture! It smelt so good we started eating and forgot to take a picture! Whoops!