For all the dads that live for the standard hot-dog, hamburger cookout, I extend my sincere apologies. But a true glamping trip deserves at least one seriously over-the-top, five-star dinner with candlelight and fancy accoutrements. Of course, a Disney theme brings an extra magic and adventure. Robin Hood is an easy one – all it takes is re-imagining a tree-lined campsite as Sherwood Forest and adding a little oo-de-lally ambiance. Because we did this one in summer, we included both some traditional medieval fare as well as some lighter options. Continue reading “Disney Glamping Forest Feast: Robin Hood Theme”
Living with the Seas: Mahi-Mahi with Coconut Cilantro Sauce
The Living Seas is the one Epcot pavilion that kind of makes me feel like I’m on a third-grade field trip. The ocean is like a magnet when I need peace and healing and perspective, much in the same way that the forest and the mountains are. Sometimes more – because I feel safe walking miles all alone. But having the chance to “pretend” to be underwater and see these fish up close is something my husband loves. I mean loves, loves, loves. Continue reading “Living with the Seas: Mahi-Mahi with Coconut Cilantro Sauce”
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Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions
Of all the salads in Walt Disney World, this one ranks in my top five. Light and cool, yet satisfying, it’s a go-to for those sweltering summer days when one needs delicious food without bloat and big meal blues. It made its debut at the 2013 Epcot Food and Wine Festival, and seems to be a seasonal feature at Animal Kingdom’s Flame Tree BBQ. What makes this recipe shine is its burst of many complex flavors -sweet, tart and tangy – as well as its power punch of nutrition and anti-oxidants. Continue reading “Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions”
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Disney Recipe of the Week: Boma African Pasta Salad
Tucked neatly into the beautiful Animal Kingdom Lodge at Walt Disney World Resort is Boma, Flavors of Africa. The buffet meal is by far my favorite of any one-priced meal at Disney World. As an adult, I honestly never crave Mickey-shaped waffles or a 1500-calorie purple donut, but exotic food gets me a little bit gung ho. At Boma, my most beloved items are (in order of preference) the oxtail stew, Continue reading “Disney Recipe of the Week: Boma African Pasta Salad”
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Best Mashed Potatoes in the World – Le Cellier
Everybody has their favorite comfort food, and mine is mashed potatoes for three-fourths of the year (in summer, it’s a tomato sandwich or two). Mashed potatoes is not a childhood memory for me because my parents preferred rice as the starch. So, all through my 20s, I made so-so mashed potatoes, using the recipe in my starter cookbook. Finally, I learned the two secrets – cream cheese and salt! With the right amount of cream cheese and the courage to be brave with the salt, anyone has the potential to make the best mashed potatoes in the world. Actually getting to the finish line only requires selecting the right potatoes as well as a proper mashing method. Continue reading “Best Mashed Potatoes in the World – Le Cellier”
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Le Cellier Steakhouse Cheddar Cheese Soup
This seems to be one of Epcot’s more popular dishes, and it’s a fairly easy one for camping life, assuming you’re not in a tent. However, due to the depth of it, I find it more appealing in the winter months. You’ll need the following, and you won’t find many of these at the Fort trading posts. You can substitute regular cheddar for the white cheddar. But don’t get one above medium level of sharpness.
ingredients
1 lb. bacon, divided
1 onion, chopped
3 ribs celery, chopped
4 tablespoons butter Continue reading “Le Cellier Steakhouse Cheddar Cheese Soup”
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1900 Fare Broccoli Salad
This is very similar to the beloved dish at 1900 Fare at the Grand Floridian. Their version of broccoli salad has cashews, but the classic version does not, and is just as good. 
My version also uses 1/2 cup mayo and 1/2 cup plain yogurt for a deeper flavor (instead of 1 cup mayo), and I sometimes substitute Craisins for raisins. This is an easy dish with few ingredients that makes for a refreshing side to a sandwich, and will last a day or two in the refrigerator.
If I were making this for myself, I would leave out the bacon, and probably find it even better for my own tastes. Obviously, this is not going to happen on a Fort Wilderness trip with Captain Bacon, or he would probably get all emotional and drone on about how the smell of frying pork takes him back to his childhood and how much more his momma loves him than I do. And then he would start loudly wishing for the freshly cut bacon at the Trail’s End brunch, and we will have a camping food fail. Continue reading “1900 Fare Broccoli Salad”
