Sunday, May 7, 2017

Guest Blog: Cooking with Character- Three Caballeros Popcorn Seasoning Recipe...

 Cooking with Character- Three Caballeros Popcorn Seasoning 

First, many thanks for allowing me to take over the blog today! Hopefully you’ll enjoy the recipe I’ve made for you today – Three Caballeros Popcorn Seasoning!
How many of you remember the Three Caballeros? The cigar smoking parrot? Donald in a sombrero? I always enjoyed that movie, and when I came up with this recipe, with its spicy, peppery flavors, I thought it had some flavors they might have encountered in their adventures in South America.
This one is pretty spicy, so if you’re a fan of a little tingle on your taste buds, then this would be a good seasoning to try. And in case you’re worried – it’s not too hot. I am not a big fan of things that make my mouth burn, and even I thought this was pretty good.  
The recipe itself is really, really simple. Most of these ingredients you probably already have in your spice cabinet. The only one that might not already be there is chipotle chili powder – but it’s not expensive, and it’s pretty easy to locate. I’d suggest the international or Latin foods area of the grocery store.
I prefer to stick mine in my spice grinder, mainly because I like the salt superfine. You can get the same effect (if it matters to you) with popcorn salt if you don’t have a spice grinder. But it isn’t necessary, because this will taste delicious either way!
Measure everything into a small bowl or Tupperware. You aren’t going to use all the spice at one time, so its easier to make it in the container you’ll store it in.
Then just combine chili powder, chipotle chili powder, smoked paprika, black pepper, cumin, coriander, salt, garlic powder, onion powder, and a really big pinch of oregano. If the oregano is dried and still in large pieces, just rub it between your fingers to get it a little finer. If you’re using the spice grinder, it won’t matter.
Then pulse a few times in the grinder, or stir until everything is mixed. It makes quite a bit of seasoning. You can sprinkle it with a spoon, or put it in a shaker and shake it over your popcorn. Either way, only start with a couple teaspoons to a tablespoon and then taste. You can always add more if you want more, but I wouldn’t dump the whole lot on!
I cheated and used a bag of microwave butter popcorn, but you can make air popped and just spray it with a little bit of cooking spray and then sprinkle on your seasoning. I’ve found that it has to have some sort of moisture added to get the seasoning to stick at all.
Just toss it together, grab a couple handfuls and enjoy!
Three Caballeros Popcorn Seasoning
Ingredients:
·       1 ½ tsp chili powder
·       ¾ tsp chipotle chili powder
·       ¼ tsp smoked paprika
·       ¼ tsp black pepper
·       ½ tsp cumin
·       ½ tsp coriander
·       ¼ tsp garlic powder
·       ½ tsp onion powder
·       1 tbsp salt
Directions:
1.     Combine all ingredients in a small bowl or spice grinder.
2.     Pulse or mix until incorporated, then sprinkle over popcorn, either sprayed lightly with cooking spray, or add to a bag of microwave butter popcorn and shake!
 





Thursday, April 27, 2017

Art Smith's Hummingbird Cake Recipe ( Disney Springs:Homecomin')

Art Smith's Hummingbird Cake Recipe 


I had the pleasure to eat at Homecomin' in Disney Springs on my last Disney trip. I highly recommend you try & here is my review on the restaurant: 


I am normally a HUGE chocolate dessert lover but I heard so much hype over this I had to try it! This is NOW my favorite Disney dessert so i HAD to make it at home! 

This is super simple to make. I made a youtube video with step by step directions. Please subscribe to my youtube channel for more Disney recipes!: https://youtu.be/vsCKiyZQXMs


Servings: Serves 12
Ingredients
Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups chopped ripe bananas
  • 1 cup drained crushed pineapple
  • 1 cup vegetable oil
  • 2 large eggs , beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (4 ounces) finely chopped pecans
Icing:
  • 8 ounces cream cheese , at room temperature
  • 1/2 cup (1 stick) butter , at room temperature
  • 1 pound confectioners' sugar (about 4 1/2 cups sifted)
  • 1 teaspoon vanilla extract
Directions
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
Close up 



Put first layer cake upside down on platter


Cream Cheese icing



This is extremely easy to make. I would suggest reading through the whole recipe first because it has pretty specific directions.  You will need to put your racks in center & lower third of your oven. You do NOT use a hand mixer when mixing together the cake ingredients. You will only use a hand mixer to make the frosting. My one tip would be to refrigerate this at least one hour to overnight before serving. I found it a little dry straight out of oven but when I put in fridge overnight it got really moist & wonderful! 

Please feel free to send me any questions that you may have. Thank you!  yohoyohobloggerslifeforme@gmail.com

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Sunday, April 23, 2017

Disney Chocolate Pineapple Skewer Review ...



You can find the chocolate covered pineapple skewer at Big Top Souvenirs in Magic Kingdom, New Fantasyland Area. I think the treats here are a hidden gem! They offer a wide variety of treats.














The pineapple skewer did not disappoint. I think that they should give you a plate with it. It was VERY messy to eat & fell apart easily. I would get one again in a heartbeat. Just know that it is very hard to eat! 




Please feel free to send me any questions that you may have. Thank you!  yohoyohobloggerslifeforme@gmail.com

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Wednesday, April 12, 2017

Disney Springs Homecoming Review & Pics

Disney Springs Homecoming Review


I was most excited to try this restaurant on our last trip. I am a long time Art Smith fan. You can find Homecoming across from Morimoto in Disney Springs.


 I love the laid back yet upscale feel of this restaurant. Check out the cute chicken door handle. 



I liked how they had the menu easy to view outside.










In the entry to the right near the restrooms there is a small hallway showcasing Art Smith's Disney College Program memorabilia. He actually interned at Magic Kingdom in the 1980's. I never knew this! I love how he has Disney pride & I feel he fits right in with the excellent company in Disney Springs. It was fun to see pics of him from the program as well as a picture of him & his mother. 








We were seated next to the window area & it was VERY hot in that area just a forewarning. 

Homecoming is known for their in-house made Moonshine! 



My husband tried the watermelon one & I tried the strongest & sweetest one which is called Blue hooch. 




I'm not a huge drinker so my drink was VERY strong for me. If you are a seasoned drinker you might like it better than me. I had to add Sprite to mine. :) I'm a lightweight though in my defense. My husband loved the watermelon shine.

I love the cute coasters! 

















































We went here on our way out of Florida to the airport for lunch. We decided to skip the appetizer because we knew we wanted dessert. :) 

Marsh ordered the Fish of the day which I'm pretty sure was mahi mahi with the KC Greens & I had to try the fried chicken with donuts! 



I was a klutz when trying to eat my fried chicken & managed to spill maple syrup ALL over the floor, table, & myself. The waitress was super quick to clean it up & said it happens all the time. It was my fault for not moving the syrup off of my plate though. I'm wondering if it happens all the time if it should be presented in another way? I can tell you the fried chicken is DELICIOUS! Crispy outside with juicy inside! The donuts were very good. I don't like maple so didn't use it. The mashed potatoes & gravy were heavenly! 




We decided to share a side of mac & cheese because I had heard such great reviews on it. It was good but it wasn't the best mac & cheese I ever had. 




This fish was SO fresh & wonderful! If you are a fish person I highly recommend to get the special. 

I was not prepared to have a new favorite side dish at Disney. I am not a huge Collard greens person but these are mind blowing & AMAZING! I tried a bite off of my husband's plate & couldn't stop eating it! They are collards with kale cooked with a little spice. I want this recipe SOOOOOO bad! I tweeted at Chef Art Smith but sadly he did not respond to me. These are perfection on a plate. I am going here again this fall to go back just for these collard greens ( and the recipe I hope)! That is saying a lot because I'm not even a huge vegetable person!

I love the cute presentation of the dessert menu.




There was no question on what I wanted for dessert. Art Smith is famous for his Hummingbird cake so we had to try it! 



This is my new favorite Disney dessert! It is sweet but not too sweet along with the cream cheese frosting & homemade ice cream! It is SO refreshing! I'm a huge chocolate lover so it is a big deal for me to choose something else & absolutely love it. 

This restaurant from start to finish was amazing! Disney Springs has a lot of competition but this place is in the Top 2 in my opinion. BRAVO! 


We did get to use our Annual Pass Discount here to save 20% which was great. 

We would go back here in a heartbeat & are already planning to go back here in the fall! 

Please feel free to send me any questions that you may have. Thank you!  yohoyohobloggerslifeforme@gmail.com

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Sunday, February 26, 2017

Disney's Flying Fish Review

Disney's Flying Fish Review 


I have been wanting to go to Flying Fish for YEARS! You can find it at the Boardwalk area near Epcot. You can actually take a boat or walk from the International Gateway exit of the Epcot Park. We drove here from our Animal Kingdom Day & parked at the Boardwalk hotel. We were given a piece of paper that said we could only park for 2 hours but we ended up staying for longer than that with no issues. The parking lot is small so go early if you are driving.

I know they recently renovated the restaurant so was expecting a lot. The check in & lobby area of this place is TINY! They also share the same bathroom with Abracadabar next door as FYI. 

Check in Desk

We had to wait around 20 minutes before we were seated. Luckily we found seats at one of the benches provided in the lobby. 

I love the bubbles & flying fish hanging from the ceiling. I also loved the winding booths like waves was a nice touch. This definitely lived up to the view of a Signature Restaurant unlike some others we've been to.





Bar area of Flying Fish


They sat us next to the open kitchen and bar. I was kind of disappointed we didn't get to sit in back of the restaurant but maybe next time. 



I loved the little touches on the table.




I wasn't impressed with the cocktail selection so I chose  Prosecco. The Prosecca was SO good it tasted like candy! I had two glasses ;) 




For our appetizer we chose to split the pork belly! It was everything I thought it would be. We wished it was a bit bigger but plenty for two people to share. ;)




We both chose the Ocean's Bounty Sustainable Fish. The waitress messed up my order but it was quickly fixed by the food runner. We weren't very impressed with our waitress. She didn't go over & beyond for us. She wasn't horrible but she wasn't great either. Our friends recommended a waiter here but we couldn't get sat with him until 9pm! The fish on the other hand was amazing! The potato beurre blanc was superb & fish was cooked to perfection.

Dessert Options:




I wasn't impressed with the dessert menu since I don't care for citrus desserts but Marsh tried the Florida Reef & Kona French Press Coffee.

 





We would go back here in a heartbeat & are already planning to go back here in the fall! 

Please feel free to send me any questions that you may have. Thank you!  yohoyohobloggerslifeforme@gmail.com

Follow me on Twitter at:
Or on Instagram at: 
Or on Tumblr at:
Find me on iTunes, stitcher & GooglePlay Podcasts: MousePort


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