Cooking Disney’s Chicken Asiago Pasta

On our last trip to Disney World, I picked up the Chef Mickey cookbook by Pam Brandon and the Disney Chefs. Not long after getting back from that trip, I made a variety of recipes from the book, but that was when I wasn’t posting much here on MATK.  I returned to it recently and made this recipe for Chicken Asiago Pasta (page 124) for the second time and it was just as delicious this time around. The only change I made was using just parmesan instead of a mix of that and asiago.

This is a fairly simple one to put together, though it does involve dredging chunks of chicken and cooking them in some olive oil. But, that’s pretty much the hardest part. Right off the bat, I got the spinach in a bowl and combined the chopped sun dried tomatoes with the garlic and a combination of fresh olive oil and some of the stuff that the tomatoes came packed in. I also got the salted water going for the pasta at this point.

After that I cubed the chicken, got the flour mixed with salt and pepper and started the dredging/cooking process which didn’t take too long. I worked in batches to get the chicken done, but by the time I was finished, the pasta was all set to go too, so I got to mixing everything together in a big bowl.

That’s it, there’s your dinner. The flavors for this dish — which comes from the Disney’s All-Star Sports Resort — are just so amazing together. The noodles add some texture to bounce off of the bitterness of the spinach which is tempered by the tangy sun dried tomato flavors throughout. The cheese also helps bring everything together and add a salty note that connects a lot of the dots. I sometimes shy away from recipes that involve dredging and if our infant was having a really mad day, I probably would have skipped it, but this worked really well this time around.

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Cooking Damn Delicious’ One Pot BBQ Chicken Pasta

I’m all about Damn Delicious these days. I’m pulling a recipe or two a week for my menus these days including this one last week for One Pot BBQ Chicken Pasta. I was a little leery about this one, not because of the recipe itself, but because I sometimes have trouble getting into a dish if I associate it with one style of food. I had this problem when I made Taco Stuffed Shells a while back. Stuffed shells are just an Italian dish that should have ricotta or cottage cheese as far as my taste buds are concerned. Would I have the same problem with this barbecue sauce-infused pasta dish? Luckily, no!

I’m a big fan of the one pot method for cooking this dish. You cook the bacon in the pan (I skipped the olive oil because of the bacon fat) and then toss in the diced chicken breast. From there you add the garlic and onion followed by the rest of the ingredients, including the pasta which actually cooks in the tomatoes, chicken stock and milk. Cover that up and let it cook for about 15 minutes, mix in the cheese and bbq sauce — we had Sweet Baby Ray’s on hand — and you’ve got dinner!

I wasn’t sure if the the sweetness of the sauce would throw my tongue for a loop, but this whole dish worked so well together that I didn’t even think about Italian food. In fact, the sweetness really popped and worked well with the saltiness of the bacon and the tomatoes. It all worked really well together and you can’t complain about making a whole meal in one pot!

Cooking Giada de Laurentiis’s Naked Spring Rolls

While my attempts to make Giada de Laurentiis’ Thai Curry might not have netted the best results, I will say that I had much more success her recipe for Naked Spring Rolls which were both part of the same Thai-themed episode of her Food Network show. It also happened to be a super simple and delicious recipe to put together.

The sauce in the recipe was really easy to put together and doesn’t need much in the way of commentary. I will say that it was tangy and delicious thanks to the combination of lime juice and fish sauce. To augment the dish, though, I also decided to make some sriracha mayonnaise. For this I just squeezed about two teaspoons of the hot sauce into the remaining homemade mayo I had in the fridge after making Banging’ BLTs and Lemony Tarragon Chicken Salad which was about a 1/4 of a cup. The only change I made in the recipe was swapping out agave (which I didn’t have on hand) for honey.

With the condiments created, I got to work on the actual spring rolls. As with every other kind of meat, I started out with whole, partially frozen pieces, cut them up and ran them through the meat grinder. Since I was already getting the grinder out, I figured I’d try running the carrot and shallot through there too. It worked pretty well, but there was an intense, tear-jerking blast as the shallot went through. All that went into one big bowl with the other ingredients which got wrapped in plastic and sat for the required 20 minutes.

After that point, I looked at the mixture and realized it was not going to stay together in the oven. So, I grabbed the two ends from our latest loaf of wheat bread, rubbed chunks between my hands to create tiny crumbs and mixed it all together with my hands. I got 15 of the spring rolls out of this and put the foil-wrapped pan under the broiler.

I served these with lettuce leaves, though they’re not super necessary. I dug how this meal came together, but my wife loved it, saying it was one of her top five favorite things I’ve cooked. I’m not sure if I’d go that far, but I am a big fan of this dish. It worked really well for us as it was, but could also make for a great party food (if made smaller) or a delicious sandwich. In fact, my only complaint was that the thinner sauce didn’t stick to anything which bummed me out because it was so delicious. If this was a sandwich, though, you could pour that sauce right into the bread to infuse that flavor! Dang, that idea’s so good it makes me want to start a food truck (not that it would take that much cajoling to do that anyway).

Cooking Feed Me Phoebe’s Lemony Tarragon Chicken Salad

It’s hot as heck here in New York, so you know what that means: time to look for new chicken salad recipes! Feed Me Phoebe has become a new favorite food blog with lots of interesting dishes. Since I hadn’t exploited the site for chicken salad recipes, it was the first to pop into my mind. My mom actually makes a tarragon chicken salad that I really like, which is why I chose this one for Lemony Tarragon Chicken Salad.

I fully intended to follow the recipe and pick up a rotisserie chicken like the recipe suggests, but my daughter and I ran to the grocery store early and there weren’t any available yet. So, I grabbed some chicken breasts and gave them the ol’ olive oil-salt-pepper treatment and cooked them up on the cast iron.

While the chicken cooked I made the dressing which was super simple. Earlier that week I had made some mayonnaise to go along with the Bangin’ BLTs and used that when putting this meal together. This was all part of my menu master plan for the week. I love homemade mayo because it’s so awesomely rich, but it doesn’t last a super long time, so if you’re not a sandwich fiend, it might make sense to have a chicken salad recipe or something that will use up a good portion of the delightful condiment in line for that same week. In other words, don’t waste all that goodness!

With the dressing made, I got to chopping up the herbs and veggies. For the tarragon, I turned to our mini herb garden — look for a mini-post on this down the line  —  golly that’s a unique, bright and bite-y flavor. I also threw in a few diced pieces of celery because I’m used to that in chicken salads and had a few sitting around.

I went with a really small, cube-y dice for the chicken on this. My wife noted that it didn’t stay on the bun very well, so you might want to go with a larger chop. I wasn’t quite sure how far the two chicken breasts I had allotted for this meal would go, hence the smaller cut.

For serving purposes, I didn’t go with the lettuce leaves as mentioned. I intended to, but while walking through the grocery store, I stumbled across some pretzel buns and thought they’d go really well with this cool, tangy dish. I topped the chicken salad with some fresh, clean spinach and was good to go.

Cooking Jeff Mauro’s Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce

This was another dish I saw prepared in the limited time during the weekend when Food Network actually shows cooking programs that  I mentioned in yesterday’s post. In that one hour I saw four recipes I want to try and have already made two of them.

Like a lot of people, I first heard of Shawarma thanks to that post-credit sequence in The Avengers. Oh, I’d probably heard of it before in passing, but never really thought about it. Within the next year, I wound up at Chickpea and tried some with my wife. It was quite good, so why wouldn’t I want to try and make some in the comfort of my own galley kitchen?

Before making this meal, understand one thing: tahini’s kind of expensive. The 16 oz jar of the sesame paste I got was about $8, but you only use a quarter of a cup, so hopefully I won’t have to buy it again for a while. Aside from that, though, you’re dealing with pretty standard ingredients though you might need to add a few spices to your rack.

Speaking of which, that’s the best place to start with this recipe. I usually like to chop up all my veggies first, but since you need to marinate the sliced chicken thighs for a half hour, I cut up the thighs after I put the shawarma spice mixture together. This is the first time I’ve worked with boneless chicken thighs, but I tried to get a good deal of the fat off.

With the meat doing it’s thing in the refrigerator, I got to work on the Tomato Cucumber Relish (more of a salad really) and the Tahini Sauce, neither of which were difficult but did take a bit of time (well, at least for the former). For the relish, you just chop, measure, mix and you’re good to go. The sauce is even simpler.

Now, Jeff put the marinated meat on skewers and grilled them on the episode. He said it was because he wanted to recreate the spit roaster he saw at the restaurant he visited. That seemed like a lot of extra work, so I just tossed the contents into a cast iron pan and got cooking.

I also tried to cook the pitas the way he did in the episode: by putting olive oil on one side and heating it on the girl. It didn’t work out so well for me so I stopped. When I served myself a plate, I tried putting all the ingredients on top of the pita as you can see in the picture, taco-style. But, the problem there was that there’s a lot of liquid going on here and everything fell apart. I was a little upset until I remembered that a lot of Middle Easter food is eaten with the hands, scooping whatever’s on your plate into the pita or naan and then into your mouth. With that in mind I dug in and had a good, old time.

The chicken had some nice heat and spice to it without going over the top. Even if it was, the tang and crispness of the relish would have cut through it, aided by the thick, substantial tahini sauce. Mixed all together and scooped into pitas, this was a killer meal that I will definitely make again.

I don’t have any pictures of this, but that same week I also made Real Simple’s Spiced Mini Burgers With Couscous Salad. This not only added a bit of continuity to the menu that week, but allowed me to use  up the leftover relish and tahini sauce for this dish. I ground up the beef and made the burgers as advised, but for the couscous salad, I used the leftover relish and just added a few more cucumbers, tomatoes and some couscous I cooked in homemade chicken stock. The tahini sauce then got used to make Alton Brown’s Hummus For Real recipe, though one that used canned chickpeas instead of slow cooked ones. I really enjoyed the spice mix used for these burgers and could imagine going either way size-wise with them: smaller for appetizers or finger food or larger for full on burgers. Both of these recipes get the thumbs up from me!

Disney World 2014 Bonus Food Pics Part 2

lu, anna and elsaLet’s get right back into the Disney World goodness! (If you missed part 1, click here.) On February 5th we spent three hours waiting in line at Epcot to meet Anna and Elsa from Frozen. In that time, my dad and I ran over to the cafe in Paris called Les Halles Boulangerie & Pâtisserie and had sandwiches which were awesome. I was too perturbed from the line to snap a picture, but I did last time. Still, it was worth every minute because she still talks about meeting her favorite charactera and having them sign her Frozen book which we read at night sometimes. wave

That night we headed back to The Wave…Of American Flavors inside the Contemporary. Wave has easily become our favorite sit down restaurant at Walt Disney World thanks to its nice, quiet dining room and wonderful selection of entrees. I can’t quite remember what I ordered, but it looks like a steak from this picture (did I mention, it’s nice and dark in the restaurant?). The menu there changes with the seasons, so it’s probably different by now. If you’re looking for a nice sit down dinner that’s outside the parks, but still on the Monorail system, this is one of the best. disney jr character breakfast

The 6th was my 31st birthday, so we celebrated by going to Hollywood Studios and doing the Disney Junior breakfast buffet at Hollywood & Vine. Breakfast is one of the hardest meals to keep consistent and tasty in the buffet style, but this one was pretty darn great. It had all the basics which were all super tasty. Even the eggs were good and that almost never happens. However, the real delight here was seeing my kid’s eyes light up as she got to meet Sofia the First, Doc McStuffins and Jake. She had no idea who Handy Manny was and kind of looked at him like you might someone dressed the exact same way on the subway. spirit of aloha

For dinner we went to the Spirit of Aloha Dinner Show at the Polynesian. I’ve wanted to do ever since I first heard about it a few years back. Even though the weather got a little dicey, the show was still pretty great, filled with a variety of different dances from all over the world. My daughter and dad even got in on the dancing action. See if you can find them in the picture above. The food itself was served in an all you can eat, family style manner with platters. I remember the bone-in chicken being particularly good as were ribs. As a birthday bonus, I had a large drunk in a coconut shaped to look like a monkey which I was able to bring home with me. pinocchio italian sub

On our last full day, the 7th, we went back to Magic Kingdom. We’re big fans of starting and ending these kinds of trips there. The weather was a little difficult as it was misting rain and chillier than the other days, but we still had some great food. For lunch we stopped in at Pinocchio Village Haus which actually had my favorite single piece of food of the whole trip, the Italian Flatbread Sub which includes Italian Meats, Cheese, Dressing, and Balsamic Glaze on a warm Toasted Flatbread. There was just something so balanced, with the smooth tanginess of the balsamic glaze and salty meats with the melty cheese that hit a lot of my moutbuttons. I also think this might have been my first flatbread sandwich. I’ve got to get more of those in my life. As an added bonus, you can eat over by a window that looks down on the It’s A Small World ride.

from from pinocchio's

For our last dinner we went to Be Our Guest which was…interesting. We had to wait out in the rain for our table along with everyone else which wasn’t the most fun thing in the world. And then, partway through, Lu got scared about the idea of seeing The Beast there. Now she’s seen Beauty and the Beast plenty of times and doesn’t get scared, but she got very adamant about not seeing him. It wound up not really mattering because she fell asleep on me before he even showed up. I can’t say for sure because I ate around a toddler the whole time, but I think I had the Braised Pork (Coq au Vin Style), described as Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Puréed Cauliflower and Seasonal Vegetables.

I know we also had a lunch poolside at our hotel The Grand Floridian and my wife grabbed a cronut in Epcot, but I think that about covers our food adventures earlier this year in Disney World.

Bonus Food Pics From Yummy Taco, Handsome Devil & Fiddlestix

yummy taco chicken and beef burrito

One of the more frustrating things about where we live is that there’s not a great taco place that we can run into when we have that hankering. There’s a nice Mexican place, but it’s sit-down and sometimes I want to just call in a bag of tacos and have my wife pick them up on her way home from work. So, we got pretty excited when we were leaving Target one day and saw a new place called Yummy Taco opening up soon. Well, the other weekend it was actually in business, we gave it a shot and all had pretty delightful food. Above you can see the chicken and beef burrito I had which was more of a giant taco, but who’s counting? I will say that this is a rather interesting establishment because everything about it screams “Chinese food place” from the decorations and staff to the picture menu above the ordering station. But, none of that matters when you realize they’re making their own tortillas on the spot and making killer food. It’s still not super close, but it’s nice to know there’s a solid taco joint nearby we can hit up while running errands.

handsome devil bbq

About a month ago, my inlaws came into town and watched our daughter while my wife and I went out for a nice Italian dinner around Valentine’s Day. Meanwhile, they discovered a new barbecue joint we didn’t even know about called Handsome Devil that’s actually above an ice skating rink (that we also didn’t know about). We’ve actually got a lot of solid BBQ joints nearby, but I think this one will be tops on our list. Brothers has been so-so and Johnny D’s is a bit far away for more of a casual dinner, so Handsome Devil takes the top spot. I had the ribs and pulled pork along with some mac and cheese and onion rings, all of which were delightful. Plus, they’ve got a variety of local beers on tap which I always appreciate.

fiddlestix bangers and mash

And finally, I have to sing the praises of Fiddlestix once again. The above photo comes from their St. Patrick’s Day menu which, as always, was some of the best Irish food I’ve ever had. This is the bangers and mash which was so good I wish I could have it every day. The mashed potatoes had a healthy, but not overpowering dose of horseradish which made for a delightful side. Looking at this picture is actually making me hungry.

Recipe Roundup: Closet Cooking Part 2

Closet Cooking has become one of my major go-to sites when it comes to online recipe resources. I’ve made so many different meals based on author Kevin Lynch’s site that I’m thinking about picking up one or many of his cookbooks. Here’s a few of the recipes I’ve attempted and what I thought about them. For a similar Closet Cooking Recipe Roundup post, click here!

Taco Stuffed Shells

I’ve been a stuffed shells fan for years, but never really thought about separating that delivery system for fillings from the Italian ingredients I’m used to. I was pretty excited to give this new version of an old classic a shot and it turned out really well. But, I did discover that my mouth and brain kept getting confused BECAUSE I’m so used to these kinds of shells being stuffed with Mexican flavors instead of Italian ones. It was a strange experience because that almost never happens. My brain just couldn’t get past the shape and the presentation the first time around. Maybe I’ll be more ready for it next time, though.

Thai Peanut Chicken Noodle Soup

Lynch’s Thai Peanut Chicken Noodle Soup is actually very similar to the Thai Chicken Soup I’ve made several times from The Ultimate Soup Bible. I’m becoming a huge fan of Thai flavors and figured this one was different enough to try. The major differences are that you cook the chicken in the boiling soup, add in sweet potato (I used by box grater to shred it up good), there’s more curry paste and I used less lime.  This actually combined for a similar, but different enough dish to add to the collection. Sometimes if I eat too much of the version from the Bible, my stomach gets a little topsy turvy, but that wasn’t the case with this one.

Cauliflower Pepperoni Pizza Casserole

I’ve had this particular recipe saved in my Pocket for quite a while and finally gave it a shot last week. There’s a version on the site that uses pasta instead of cauliflower, but I was trying to go for a healthier version. The only ingredient change I made came about because I forgot to buy black olives, but otherwise, I put this together pretty much by the book and thought it was a great little dish that combined the greatness of cheese and pepperoni with cauliflower, which I assume is healthy. Plus, it’s super easy to put together. Next time I’d like to make it with homemade sauce and maybe a better pepperoni to see if that makes it even better.

Cooking Smitten Kitchen’s Chicken Pho

In a strange twist of fortune, I made one of my favorite meals in ages on a day I didn’t feel like taking pictures. A few weeks back, I saw Smitten Kitchen’s new recipe for Chicken Pho and was instantly interested in giving it a shot. I remembered seeing something on this Vietnamese soup on a travel food show, most likely an episode of Anthony Bourdain’s No Reservations and have been interested in trying it ever since.

At first, I was a bit skeptical because I have an aversion to working with full chickens. They just seem like so much work. But my intrigue trumped my laziness and I spent one day a few weekends back following this recipe very closely. The only ingredients I didn’t include were sprouts and black cardamoms because I couldn’t find them at my grocery store. I even bought some star anise and used about five of them for my broth. I can’t quite remember the exact measurements I used for cinnamon, coriander seeds, fennel seeds or ground cloves, but I think I was in the teaspoon-per arena.

With those few variables in place, I followed the recipe by charring the onion and ginger on my gas stovetop, let the stock cook for several hours and got as much chicken off the bones as possible. I wish I was a better food writer to properly explain to you how good this broth turned out. It had so much depth of flavor thanks to the combination of sweet, salty, tangy and even a bit of sour that I wanted to eat it all day. You throw in some well cooked chicken, rice noodles, crispy fried shallots (which I should have cooked a bit longer as mine didn’t get too crispy) and the rest of the garnishes and you’ve got one of the best, most unique meals I’ve made in a very long time.

Recipe Roundup: Smitten Kitchen

baked-pasta-with-broccoli-rabe-and-sausage2As I said in a recent post compiling various recently attempted recipes from the site Closet Cooking, I’ve tried a lot of recipes in the past several months and done very little posting, so it’s time to go through the images, write down my spotty memories and get these things out there into the internet where they will hopefully jog my memory later on and encourage other people to give them a try. This batch of three all come from the cooking site I’ve been following the longest: Smitten Kitchen!

Chicken Tacos

I’m always interested in checking out a new recipe for tacos and this certainly fit the bill. I don’t think I’d ever made chicken ones before and the flavor on these were pretty solid if memory serves. I especially like the way you cook the chicken which is fairly hands-off and super easy. Combine all ingredients in a pan and boil for a half hour. This gives you plenty of time to chop up the rest of your taco fixins. I don’t quite remember why I didn’t make the salsa fresca that’s also mentioned in the post. Instead I whipped up a crema (sour cream combined with avocado, salt, oil, onion and some green Tabasco). One of these days I’d like to give this one a shot with bone-in chicken because I understand there’s more flavor there.

Baked Pasta With Broccoli Rabe & Sausage

baked-pasta-with-broccoli-rabe-and-sausage1

 

Apparently I only snapped a few pictures when I tried out this recipe. I remember this being a pretty easy thing to put together and the results being a kind of sausage-y, rabe-y mac and cheese and there’s nothing wrong with that. Actually, seeing this recipe again makes me want to give it another try in the next few weeks.

Pasta With White Beans

While I only snapped two pictures of the previous meal, I can’t seem to find a single image from either of the two times I made Pasta with White Beans (I skipped the rosemary oil because my wife is not a fan of that particular herb). Another easy meal to put together thanks to all the food processing, I really enjoyed the flavors combined for this recipe, but will note that all those beans can lead to some evenings punctuated by the most musical of fruits.