Tuesday Travels: Galaxy’s Edge Preview Review

So can we just talk about Disney’s Annual Pass Holder Preview of Galaxy’s Edge?

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One of the coolest experiences I’ve had at Walt Disney World! I can’t believe OPENING DAY is almost here! It seems just like yesterday they were announcing the new land and now, in two days it will be open to the public!

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I had the opportunity as a Walt Disney World Annual Passholder to preview Galaxy’s Edge, the new Star Wars themed land at Disney’s Hollywood Studios last week. Y’all it was amazing!

Let’s be honest…I know absolutely nothing about Star Wars. {Ekk! Yes I know! Star Wars super fans, please don’t hate me.} Having no allegiance to a particular film and having no knowledge of the franchise, I still really enjoyed the new land.

When you enter Galaxy’s Edge you head to a Galaxy far, far away to the land of Batuu.

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You will be greeted by Cast Members with the salutation “Bright Suns” or “Rising Moons.” Expect cast members to greet the day with a cheery “Bright suns!” In the evening, a more sedate “Rising moon.”

Once in Batuu there are three different villages guests can experience. The Castmembers in Galaxy’s Edge are residents of Batuu and are skilled at “staying in character.” If you ask them for things like, “Where is Toy Story Land” or ” Where can I get a Mickey Pretzel?” you will not get the answer you are looking for as they will remain in character and since they are residents of Batuu they have no knowledge of these things. If you spot a Cast Member roaming around, ask them a question and learn their story of how they arrived at Batuu. It is a full immersive experience.

The Market Place is an open-air collection of stores and restaurants in the center of Black Spire Outpost filled with “handmade” Star Wars merchandise.

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Guests can build their own Droid at the Droid Depot. These customized droids start at about $100. Star Wars fans can also build their own Lightsabers at Savi’s Workshop. These handbuilt lightsabers offer guests the experience to assemble their own version of the iconic weapon for $199.99.

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The cuisine in Galaxy’s Edge is very unique- you will not find Mickey Pretzels or Frozen Lemonade here. There are two quick service dining options in Batuu, Ronto Roasters and Docking Bay 7 Food and Cargo. Ronto Roasters is a Marketplace restaurant offering grilled sausage and pork wraps. I had the Ronto Wrap, a pita filled with roasted pork, grilled pork sausage drizzled with a Peppercorn sauce and topped with tangy slaw. It was delicious! It’s a great value for $12.99 and easily filled me up.

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Docking Bay 7 has a variety of food from around the galaxy. They offer Breakfast items as well as a full day menu. I just tried a dessert, the Batuu-Bon and oh my gosh y’all was it delicious! Melt in your mouth good! It was a chocolate cake, white chocolate mousse, coffee custard dessert. For $6.99 it was a stunning presentation and so yummy!

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I didn’t make it to Oga’s Cantina for a cocktail or the Milk Stand for a legendary glass of Blue or Green Milk. I wanted to save both of those spots for when HeliHubby gets to go with me.

Now, lets talk about Millennium Falcon: Smugglers Run.

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The ride has regular standby, Fast Pass and two Single rider lines which is fantastic! This is by far the most immersive, life like ride at Walt Disney World. A group of 6 guests board the Millennium Falcon and work together to fly it. Each rider as a duty while onboard the ship and depending on how your team works together will depend on how your flight experience goes. The best spot to be in is the Pilot- you have an up close, forward facing experience to the screen. The other four guests in your party have a blocked view of the screen and personally I found it really distracting that I had to look to my left or right to push buttons during flight. You have to watch for buttons to light up and you end up missing a lot of what is going on during the flight on the screen. It is so incredibly life like.

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If you are a Star Wars fan or not, a visit to Galaxy’s Edge is a MUST! The land opens to the public in just TWO DAYS on August 29th. Guests staying on Walt Disney World property will have special Extra Magic Hours from September 1 to November 2 from 6-9 a.m.

Who’s going on Opening Day?

Thank you Disney for this fantastic preview experience! It is one for the books that I will never forget!

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

Monday’s Menu: Blue Apron Delivery Part II

Our first of three Blue Apron Meals was a success! Their Fresh Basil Fettuccine  recipe was oh-so good! We plan to make it again! Adam and I both had high hopes for our next two meals.

Next on the menu? Bhindi Masala with Paneer, Naan and Cucumber Raita.

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Don’t worry we had no idea what it was either!

We were recently introduced to Indian Cuisine from Adam’s cousin, Erik and our neighbors Kokil and Neil. We knew we loved Chicken Tikka Masala {a spicy chicken dish served over rice} Chicken Curry {thanks to Neil and Kokil} and thought surely we’d enjoy this Masala meal too.

Well….that is a debatable topic in the Fett Household. Adam loved the dish! Again, very surprising. I on the other hand had mixed emotions. The flavor was fantastic. I could eat the tomato based sauce over rice and veggies anytime. The Paneer Cheese… is an acquired taste. In all honesty, we googled it because we just knew we were eating Tofu! The cheese has a different texture and if you are a texture freak like me, you might want to substitute it for something else, like more veggies or a meat. Other than the texture of the cheese the dish was delicious! We would definitely make it again with a few changes.

Ingredients

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Instructions

Wash and dry the fresh produce. Dice the paneer cheese and onion. Peel and mince the garlic. Core and medium dice the tomato. Cut off and discard the okra stems; slice into 1-inch-thick rounds. Pick the cilantro and mint leaves off the stems. Grate the cucumber; place in a bowl with the yogurt. Stir to combine and season with salt and pepper to taste.

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In a small pot, combine and boil the rice, a big pinch of salt and 11⁄2 cups of water. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the paneer cheese; season with salt and pepper. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides.

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While the rice continues to simmer, add the garlic, onion and spice blend to the pan of paneer; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomato and 3⁄4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and slightly thickened.

Add the okra to the pan of paneer and vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the okra is slightly softened.

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Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 bowls; top with the finished bhindi masala. Wipe out the pan.

Heat the same, dry pan on medium-high until hot. Working 1 piece at a time, add the store bought naan and cook 30 seconds to 1 minute per side, or until lightly browned and warmed through. Carefully transfer to a cutting board; cut each warmed naan into 6 wedges. Garnish the bowls of cooked rice and finished bhindi masala with the cilantro and mint.

Serve with the naan wedges and raita on the side. Enjoy!

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The flavors were so good! Next time instead of using the Paneer we would substitute it for chicken.

Are you a fan of Blue Apron? What have been your favorite meals? Share them with us!

We 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!

 

Monday’s Menu: Party Dips

Remember our post a few weeks ago about Adam’s Surprise 30th Birthday Party? Well as promised, I have a few of our favorite appetizer recipes to share! These “dips” have been a hit with our friends and family and I’m sure will be at your next gathering as well!

Dirty 30d

Southwestern Corn Dip is a super easy, tasty, warm dip I got from my Mom. It is best served with Tositio Scoops.

Ingredients:

  • 1 15-ounce can yellow corn kernels
  • 1 2 1/4-ounce can sliced black olives
  • 1 4-ounce can chopped green chilies
  • 1 medium fresh jalapeño pepper (for about 2 tablespoons chopped)
  • 2 jarred roasted red peppers, optional
  • 1 cup shredded Monterey Jack or Colby- Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • Cooking oil spray
  • Tortilla chips, for serving

Preheat the oven to 350 F.

Drain the corn, olives, and green chilies. (You can pour them all into the same colander to drain.) Place the drained vegetables in a medium-size mixing bowl.

Cut the jalapeno pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.

Spray a 2-quart baking dish lightly with cooking oil spray. Place the dip into the dish, and smooth the top. Bake until the top is bubbly, about 30 minutes. Remove from the oven and serve warm with tortilla chips.

The Great State of Texas Caviar is one of Adam’s all time favorite snacks. He was introduced to it from a coworker and is also best served with Tostito Scoops. It is the healthiest appetizer out of the 3.

Serve with chips.

(Note* Of course I had to add in “GREAT State” to the Texas Caviar name.)
Ingredients:
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 2 (15 ounce) cans white corn, rinsed and drained
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 red bell pepper – cored, seeded and finely chopped
  • 1 green bell pepper – cored, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 bunch cilantro leaves, finely chopped
  • 1/2 cup rice vinegar
  • 1/2 cup olive oil
  • 1/3 cup white sugar
  • 1/2 teaspoon garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

I prefer to let the mixture sit in the refrigerator for a few hours prior to serving. It is much better as it sits, but is not necessary.

Serve with chips.

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The Pig Skin Cheese Ball is oh-so-yummy! I mean tell me something that isn’t good that has bacon in it’s name? My Aunt Tina gave me this recipe and it’s a huge hit for the guys! A cheese ball smothered in bacon and served with Ritz Crackers….in the wording of Rachael Ray “yum-o!”

Ingredients:

  • 1 1/2 lbs sliced bacon
  • 1 medium jalapeño, cored, seeded and finely chopped (if you want extra heat keep the seeds)
  • 16oz soften cream cheese
  • 1 cup shredded, sharp white cheddar cheese, plus 1tbsp for decorating
  • 1 tbsp of chopped scallions
  • Crackers for serving

Preheat oven to 400*  Lay bacon in a single layer on a cookie sheet. Bake in oven 15-20 minutes until crispy. Drain bacon on paper towel and let cool. Reserve 2 tbsp of bacon grease. Once bacon has cooled, coarsely chop and set aside.

Cook the jalapeño in the reserved bacon grease over medium heat, until soft. Using a stand mixer (I have a Kitchen-aid) mix together 1 cup of chopped bacon, sautéed jalapeño, cream cheese, 1 cup of shredded cheese and the scallions until well combined. Form mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.

Before serving, form ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining cheddar to resemble laces.

Serve with crackers.

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I don’t know about you, but I sure am hungry now! Do you have a favorite party recipe? I’d love to hear about it!  Can’t wait to start planning my next gathering- a Stella&Dot Trunk Show! Love girls nights and jewelry!

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

Cheers!

Adam & Holly

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

Monday’s Menu

Well little Miss Rachael Ray has been at it again y’all! I was quite the busy bee in the kitchen last week and thought I’d share one of our favorite (and easy) meals I recently made for Monday’s Menu.

Garlic Brased Chicken with Mashed Potatoes and Green Beans

While I was doing some shopping at Williams Sonoma recently, I came across their Meal Starters (aka: Life Savors)! Y’all I can only imagine how much busy Moms will love this product! We used their “40 Clove Garlic Chicken Braising Base” for this quick and easy Monday Supper.

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To make the chicken using the Braising Base, season 1lb boneless, skinless chicken breast with salt and pepper. Heat 1Tbsp of EVOO in a skillet and sear both sides of the chicken. Once seared place chicken in a pot (we used our favorite Le Creuset Pot), cover with the Braising Base and cook according to the label.

It was delicious over my homemade mashed potatoes, but it was very rich in garlic flavor. (Word to the Wise if you don’t like garlic, this dish is not for you.)

Our Garlic Mashed Potatoes were a mix of, Paula Dean and The Pioneer Woman recipes. I mashed my potatoes and then used my electric mixer making the potatoes smooth and creamy. Take a look at both recipes- I used half & half, garlic powder and cream cheese. (Oh my gosh y’all this was a brilliant idea!) I also added fresh chopped chives, bacon bits and cheese to the mixture. I served the Chicken on top of the Mashed Potatoes.

Ingediants

Throw some fresh green beans into boiling water. Cook about 10 minutes, until bright green and softened. Drain. Drizzle a little EVOO, add a dash of Garlic Powder, salt & pepper to taste. Yum!

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I don’t know about y’all but thinking about this meal is making me hungry now! Guess it’s time to get into the kitchen and start playing Rachael Ray for supper tonight! On the menu? Prosciutto wrapped pork tenderloin with an arugula salad. We will let you know how it goes! Off to cook!

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

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

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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!

Hot! Hot! Oh we got it!

Hot Chocolate!

It’s been a been a while since our last post, with the holiday excitement, winter colds and a lack of creative inspiration on my part….our blog has become…..blogless.

We finally have most of our WEDDING photos in from Tulle & Grace and plan to post them and Honeymoon updates soon! Stay tuned for posts from all the Holiday excitement too!

We’ve had lots of requests from our previous post just what our “Adult Hot Chocolate” was. Last Christmas we became obsessed with William-Sonoma’s Peppermint Bark Hot Chocolate. While we were decorating our artificial tree Adam created a rather tasty concoction.

We just add a little of this and that…and typically have a heavy hand.

We used our Oval Le Creuset Pot to mix up our Hot Chocolate.

  1. About 4 Cups of Milk

  2. 1/2 package of William-Sonoma Peppermint Bark Hot Chocolate Mix (to taste)

  3. A few shots of Godiva Liqueur

  4. A heavy pour of your favorite Vodka (to taste)

Heat the milk on medium-high until bubbles form on the outside edges. Slowly whisk in the Peppermint Bark, once dissolved, remove from heat. Add alcohol- to you liking. Pour in a cute Christmas mug and top with Whip Cream.

Whip Cream Topping:

  1. 1/2 Pint Heavy Whipping Cream

  2. 1 Teaspoon Vanilla

  3. 2 Tablespoons of Powdered Sugar (to taste)

Beat the heavy cream until it begins to firm. Add in Vanilla and Powered Sugar. Beat until firm peaks begin to form. Add additional Powered Sugar to taste.

Dollop over Hot Chocolate, sprinkle Peppermint Bark on-top and Enjoy!
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Enjoy your Newly or Nearly Newlywed moments. Remember we’re newlyweds, not experts.

We CAN eat!

Cooking. I love to get in the kitchen and follow a recipe, but I can not cook. As much as I think I am a little Rachel Ray,  I can not just throw things in a pot add a little of this and that and have a mouth watering dish. Or so I thought.

Beef Bourguignon, what even is that?  I’ve heard Ina and Julia talk about it, but Lord knows I am not ready to make such a “fancy” sounding meal. I grew up with the Casserole Queen as a Mom and am new to this whole “Cooking for 2” thing.

After watching a few Food Network Shows and reading a multiple recipes I worked up the courage to “Cook.” I could hardly wait to use our new Le Creuset Dutch Oven (Thanks Aunt Jean!), but almost all the dishes I was finding seemed a little overwhelming for this wifey. Adam suggested just to start with a Roast….

Add a little of this and a little of that. Right. Lets see how this goes….

Shopping List:

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  1. Piece of Meat (Adam had to help pick the right cut)
  2. Beef Stock
  3. Carrots (Pre-cut Mini)
  4. Onion
  5. Celery
  6. Baby Potatoes
  7. Lemon
  8. Salt/Peper
  9. Fresh (Garden Grown) Rosemary
  10. Fresh Garlic

Here goes nothing! I diced the onion, celery, and garlic.  Cut the potatoes in 1/2 and cut the lemon into 4 slices. I placed the pre-cut carrots and all the veggies,lemon, sprigs of Rosemary and garlic in the pot. I sprinkled the meat with salt and pepper and placed it on-top of the veggie mix. Finally, I poured  the Beef Stock over the roast and completely covered the veggies.

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I covered the pot, placed it in a 280° preheated oven and 4 hours later…..

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We COULD eat! (on our super cute Pottery Barn Dishes!)

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This was SO easy to make and surprisingly tasted great! If you are like me…don’t be scared of “cooking” or using your fancy Le Creuset Pot! We were able to get quite a few meals off this one dish this week- what a wonderful 1 Pot wonder! Yay!

Next Challenge?  Beef Bourguignon.

Enjoy your Newly or Nearly Newlywed moments. Remember we’re newlyweds, not experts.