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 Bangers & Mash

Y’all this recipe is one of our absolute favorites! Adam has said multiple times he could eat it every day. It’s so delicious and left overs are even better!

We discovered the recipe during our first Whole30 from Melissa’s Whole30 book,  “The Whole30: The 30 Day Guide to Health and Food Freedom,”  and it has become a staple during (and after) our Whole30s.

You’re 29 days in! If you’ve not given it a try, tonight is the perfect night! Enjoy!

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Banger Sausage Patties with Sweet Potato Mash and Caramelized Onions

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For the Sausage (I like my sausage to be full of flavor and add more seasonings than the recipe calls. My notes are in parentheses.) 

1 pound ground pork
¼ teaspoon ground sage (1 teaspoon)
¼ teaspoon garlic powder (1 teaspoon)
¼ teaspoon dried thyme (1/2 teaspoon)
¼ teaspoon onion powder (3/4 teaspoon)
¹⁄8 teaspoon cayenne pepper (1/4 teaspoon)
¹⁄8 teaspoon nutmeg (1/4 teaspoon)
1 teaspoon salt
¹⁄8 teaspoon black pepper
Grated zest of 1 lemon

For the Mash

2 medium sweet potatoes, peeled and cut into large dice
4 tablespoon ghee or clarified butter
½ cup full-fat coconut milk
1 onion, thinly sliced
¼ teaspoon salt
¼ teaspoon black pepper

PREHEAT the oven to 350°F. Bring 4 cups water to a boil in a medium pot over medium-high heat. Line a baking sheet with parchment paper.

PREPARE THE SAUSAGE: In a small mixing bowl, combine all the sausage seasonings.

 

In a large mixing bowl, mix up pork and add seasonings a little at a time. {TIP: If you have plastic gloves, they are great to use while you fold in the seasonings and form the patties so your hands don’t get icky.}

Form pork mixture into (about) 8 small patties. (I typically get about 6) Place on a plate and chill in the freezer for 10 to 15 minutes while starting the sweet potato mash. (I don’t always chill my patties and they turn out just fine.

COOK the sweet potatoes in the boiling water until fork tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 1 tablespoon of the ghee and coconut milk. Using a potato masher, immersion blender, or large kitchen fork, mash and mix the sweet potatoes with the ghee and coconut milk. (I add salat and pepper to the mash.) Cover the pot to keep warm and set aside.

REMOVE the sausage from the freezer and place on the parchment paper–lined baking sheet. Bake the sausage patties in the oven for 12 to 15 minutes, until the internal temperature reaches 145°F, and no pink remains in the middle of the patty.

MEANWHILE, heat the remaining 3 tablespoons of ghee in a large skillet over medium heat, swirling to coat the bottom of the pan. When the ghee is hot, add the onion and cook for 15 minutes, turning them periodically as they begin to brown and caramelize. (Do not rush this step—the browner the color, the more concentrated the flavor will be.)

TRANSFER the mashed sweet potatoes to the plate. Top with the pork and gently set the cartelized onions ontop of the pork. Enjoy!

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This recipe can easily be doubled- I actually recommend it so you have left overs for breakfast or lunch the next day! You can also pre-mix the seasoning mixture and save in little zip-lock bags or in mason jars so you already have it ready when you’re making this dish. It will just save you a little time!

If you make this dish- let us know what you think! What’s your favorite Whole30 Dish? Share them with us!

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: 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.

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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.

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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

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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!

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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.

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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!

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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: 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: 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.

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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}

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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.

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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!