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A Disney Recipe to Celebrate National Fresh Fruit & Veggie Month

posted on June 3rd, 2015 by Pam Brandon, Disney Parks Food Writer


June is officially National Fruit & Vegetable Month (June 17 is “Eat All Your Veggies Day”), so we’re sharing this super-easy recipe that uses one of summer’s best vegetables.

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Cucumbers are best gussied up with a little sweet, a little hot, and this recipe from Nine Dragons Restaurant at the China Pavilion at Epcot has been a favorite for years. The Sichuan peppers add heat to this side salad that goes well with just about anything.

If you’re in the Disney parks, it’s easy to eat your fruits and veggies with plenty of “good for you” kiosks offering whole and cut fruits, fresh veggies and dip, baked potatoes, smoothies, no-sugar-added strawberry bars. Quick-service locations at Disney resorts have also been beefing up their “grab-n-go” sections, making fruit and veggies an easy snack on your way to the parks. We’re satisfied to know that we can spend a day in any of the parks at the Disneyland Resort or Walt Disney World Resort and fresh, whole food is never more than a few steps away.

Diao Yu Tai Cucumber Salad
Serves 2

  • 2 Kirby cucumbers, about 4 to 5 inches long
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 4 dried red Sichuan peppers
  • 1 cup of white vinegar
  • 1 cup of sugar
  1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces. Remove seeds if desired.
  2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
  3. Heat oil in wok over medium-low heat. Add peppers and stir-fry until pepper darkens to deeper red, 3 to 4 minutes.
  4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
  5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.
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Favorite Recipe from New Harambe Market at Disney’s Animal Kingdom

posted on May 19th, 2015 by Pam Brandon, Disney Parks Food Writer


Harambe Market opens May 23 at Disney’s Animal Kingdom, and if you can’t be here for the debut, we’re sharing one of our favorite recipes from the new location.

This chickpea salad, which will be served with the Karubi Ribs from Harambe Market, features distinctive African flavors like tamarind paste and chaat masala. Give the dish plenty of time to marinate before serving.

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Chickpea Salad
Serves 8 as a side dish or appetizer

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 small jalapeno pepper, seeds removed, minced
1 teaspoon tamarind paste, dissolved in 3 tablespoons of water
1/4 teaspoon chaat masala, optional
1/2 medium yellow onion, diced
2 (14.5-ounce) cans chickpeas, drained and rinsed
2 to 3 tablespoons fresh lime juice, divided
Coarse salt, freshly ground black pepper, to taste
1 large tomato, seeds removed, diced
1/2 cucumber, peeled, seeded and diced
1/2 bunch cilantro, stems removed, minced

  1. Heat oil in a small sauté pan over medium heat. Add garlic, ginger and jalapeno; cook until garlic is lightly golden. Set aside until mixture is room temperature. Whisk in tamarind paste and chaat masala. Stir in onion. Refrigerate until cold.
  2. Add chilled spice mixture to chickpeas, tossing to coat. Add 2 tablespoons lime juice and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour.
  3. Just before serving, add cucumber, tomato and cilantro. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature.

Cook’s notes: Tamarind paste has a distinctive, tart flavor. It can be purchased in Asian and Latin-American grocery stores or online. Chaat masala is a spice blend available in specialty food stores and some grocery stores or online.

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Yummy Recipe for Healthy Kids’ Day April 17 from 50’s Prime Time Café at Disney’s Hollywood Studios

posted on April 17th, 2015 by Pam Brandon, Disney Parks Food Writer


What kid doesn’t love chicken nuggets? And what parent wouldn’t love for them to be healthier too? In celebration of Healthy Kids’ Day on April 17, we’re sharing the recipe for Grandpa’s Crispy Baked Chicken from 50’s Prime Time Café at Disney’s Hollywood Studios, where everything on the menu is inspired by old-fashioned home cooking.

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The chicken is one of four kids’ meals that get the “Mickey Check” – a tool that makes it easier to identify nutritious choices, found on select kids’ meals and fruit carts throughout Walt Disney World and Disneyland Resorts. To receive the Mickey Check, foods must meet The Walt Disney Company Nutritional Guidelines developed by health experts and align to federal dietary guideline recommendations.

So while the kids are having fun at 50’s Prime Time (watching TV and being playfully scolded by the waitresses), they are enjoying good-for-you tastes like grilled salmon, turkey meatloaf, meatless meatballs over multigrain spaghetti and this healthful version of chicken nuggets that is served with mashed potatoes, carrots and fruit salad.

Grandpa’s Crispy Baked Chicken
Serves 6

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 pounds chicken tenderloins
  • 2 cups panko (Japanese-style bread crumbs)
  1. Mix oil and garlic in a large bowl. Add chicken tenderloins, cover and refrigerate at least 24 hours.
  2. Preheat oven to 425°F.
  3. Press panko gently against each chicken strip until evenly coated. Lay coated chicken strips on a rack on a baking sheet.
  4. Bake for 10 minutes, turn and bake 5 additional minutes, or until chicken is completely cooked and crisp.
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VIDEO: Learn to Make the Ginger Rogers from Carthay Circle Restaurant and Lounge at Disney California Adventure Park

posted on April 15th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Carthay Circle Restaurant and Lounge at Disney California Adventure park pays homage to the Golden Age of Hollywood. Today’s signature cocktail demonstration is named after a well-known Hollywood starlet, Ginger Rogers.

Watch as our bartender creates the Ginger Rogers cocktail from Carthay Circle Restaurant and Lounge below:

Create your own Ginger Rogers cocktail with these ingredients:

  • 1 Oz dry gin
  • 1 Oz dry vermouth
  • 1 Oz apricot liqueur
  • Splash of lemon juice

For reservations, visit Disneyland.com/dine or call 714-781-DINE.

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Tastes of Aulani, a Disney Resort & Spa: Blue Hawaiian at The `Olelo Room

posted on April 13th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations


Update: 4/16/2015: The Blue Hawaiian recipe has been updated with a few minor changes

Our “Tastes of Aulani” series returns to The ‘Olelo Room at Aulani, a Disney Resort & Spa, to feature another signature Hawaiian cocktail. If you have mastered the Traditional Mai Tai and Mahi Mahi Tacos, now it’s time to test your skills with another classic: the Blue Hawaiian! Our bartenders at Aulani prepare this beverage at The ‘Olelo Room, Off the Hook and Wailana Pool Bar. However, if you’re at home, let cast member Keola show you how to make this beverage below. What other delicious eats and drinks from Aulani would you like to try at home? Tell us in the comments below!

Blue Hawaiian

  • 1 ounce House-made Sweet & Sour
  • 2 ounces Pineapple Juice
  • 1 ounce Old Lahaina Light Rum
  • 1 ounce Ocean Vodka
  • 1/2 ounce BOLS Blue Curaçao
  • Pineapple wedge and pineapple leaf, for garnish
  1. Pour sweet & sour, pineapple juice, rum and Blue Curaçao in mixing glass; fill with ice and shake for 30 seconds.
  2. Pour into tall glass; garnish with pineapple wedge and pineapple leaf.
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California Grill Salad Celebrates Florida Tomato Month at Walt Disney World Resort

posted on April 7th, 2015 by Pam Brandon, Disney Parks Food Writer


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April is Florida Tomato Month, a fact that makes our neighbors to the North just a little covetous – as they are getting ready to plant for summer, we’re already harvesting beautiful, juicy Florida tomatoes. So if it’s early for you, stash this recipe ‘til summertime and re-create a divine taste of this California Grill salad that showcases heirloom tomatoes with a snappy vinaigrette and a rich dollop of ricotta cheese.

Chef Brian Piasecki says his restaurant high atop Disney’s Contemporary Resort at Walt Disney World Resort will just have the Florida tomato salad on the menu for a few more weeks. “Later in the season, we get our heirlooms from Ohio,” says Chef Brian. In peak tomato season California Grill serves up to 200 pounds of tomatoes a week – on everything from tomato flatbreads to risotto, salads and other seasonal dishes.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.

Heirloom Tomato Salad with Shisito Pepper Vinaigrette
Serves 4

Shisito Pepper Vinaigrette

  • 1 cup shisito peppers, stems removed and seeded
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 1/2 teaspoons fresh shallots, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Tabasco
  • 1 tablespoon fresh basil leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • Coarse salt and freshly ground black pepper, to taste

Heirloom Tomato Salad

  • 4 medium heirloom tomatoes, each cut into 4 slices
  • 1 pint small heirloom tomatoes cut in half
  • 8 slices sourdough bread, toasted and cut into circles with a round cutter
  • 1/4 cup shaved red onion (about a 1/4 of a small red onion)
  • 1/2 cup arugula
  • 3/4 cup shisito pepper vinaigrette
  • 1/2 cup ricotta cheese, divided
  • 12 small basil leaves
  • Coarse salt and freshly ground black pepper, to taste

For shisito pepper vinaigrette:

  1. Heat a large skillet over high heat. Add peppers and stir until skins are blistered.
  2. Combine blistered peppers, garlic, vinegar, and lemon juice in a food processor and process until finely chopped.
  3. Slowly drizzle in olive oil until dressing is thick. Add Tabasco, pulsing to combine.
  4. Transfer to medium bowl and stir in herbs. Season to taste with salt and pepper.

For heirloom tomato salad:

  1. Layer 4 tomato slices and 2 bread rounds on each of 4 plates.
  2. Combine halved tomatoes, red onion, arugula, and shisito vinaigrette in a medium bowl. Season with salt and pepper; toss well to coat.
  3. Divide mixture evenly among plates.
  4. Dollop 2 tablespoons ricotta cheese on top of each salad; top with basil leaves.

Cook’s Note: Shisito peppers are small Japanese peppers that are slightly sweet and mildly spicy. You may substitute poblano peppers for a similar flavor.

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VIDEO: Learn to Make the Tequila Daisy from Carthay Circle Restaurant and Lounge at Disney California Adventure Park

posted on April 6th, 2015 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Carthay Circle Restaurant and Lounge at Disney California Adventure park has become known for its innovative modern eats and artisan cocktails. Today, we are beginning a series demonstrating the craftsmanship that goes into some of the restaurant’s signature cocktails.

Watch our bartender create the Tequila Daisy cocktail from Carthay Circle Restaurant and Lounge below:

For those following along at home, these are the ingredients you will need to create the Tequila Daisy:

  • 1.5 Oz tequila
  • 1/2 Oz triple sec
  • ½ Oz agave nectar
  • 1 Oz lime juice
  • 1/2 Oz egg whites
  • Sugared viola garnish
  • Splash of violet liqueur

For reservations, visit Disneyland.com/dine or call 714-781-DINE.

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Two New Culinary Favorites at This Year’s Epcot International Flower & Garden Festival

posted on March 13th, 2015 by Pam Brandon, Disney Parks Food Writer


What fun to make our rounds on the World Showcase Promenade and taste all the new creations from Executive Chef Gregg Hannon and his team at the Epcot International Flower & Garden Festival. We love the blooms, but the food gets most of our attention.

Chef Gregg agreed to share two brand-new recipes this year, one savory, one sweet. The Beef Brisket Burnt Ends Hash from The Smokehouse: Barbecue and Brews takes a little time, but, oh, it’s worth it. “Burnt Ends,” by the way are the crunchier outside pieces of leftover brisket – so you get to enjoy a beef brisket, then make this fabulous hash for another meal. And the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen takes advantage of blueberry season in the Sunshine State.

So if we don’t see you on the promenade between now and May 17, we hope you’ll try these recipes at home. For two great Florida Fresh Outdoor Kitchen recipes back by demand this year, check out the Watermelon Salad and Shrimp and Grits.

For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Beef Brisket Burnt Ends Hash

Burnt Ends Brisket Hash
Serves 4-6

Pickled Jalapeño Peppers

  • 1/2 cup thinly sliced white onion
  • 1 cup sliced jalapeño peppers
  • 1 cup white vinegar
  • 3/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 dried bay leaf
  • 1 clove garlic
  • 1 teaspoon coriander seeds

White Cheddar Cheese Fondue

  • 1 tablespoon butter
  • 1/4 cup diced onions
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon hot sauce
  • 1 cup shredded aged white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash

  • 1 tablespoon canola oil
  • 1 medium white potato, diced
  • 1/2 cup diced white onion
  • 1/4 cup diced celery
  • 1/4 cup diced poblano peppers
  • 2 tablespoons diced jalapeño peppers
  • 3 cups cubed smoked beef brisket
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For pickled jalapeno:

  1. Place sliced onions and jalapeños in a medium-sized glass bowl.
  2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
  3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For white cheddar cheese fondue:

  1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
  2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
  3. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
  4. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
    Add diced jalapeño peppers. Keep warm until ready to serve.

For burnt ends brisket hash:

  1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
    Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
  2. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

  1. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

Outdoor Kitchen Offerings at Epcot International Flower & Garden Festival: Florida Blueberry and Lemon Curd Tart

Blueberry Lemon Curd Tarts
Makes 6 tarts

Lemon Pastry Cream

  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1/4 cup butter
  • 1/4 cup lemon juice

Vanilla Tarts

  • 1 egg yolk
  • 2 tablespoon very cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces

Blueberry Filling

  • 2 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon cinnamon

Blueberry Meringue

  • 2 egg whites
  • Pinch of cream of tartar
  • 3 tablespoons sugar
  • 2 tablespoons pureed blueberries

For lemon pastry cream:

  1. Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
    Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
  2. Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
  3. Stir cornstarch/egg/milk mixture back into remaining hot milk.
  4. Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.

  5. Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
    Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.

For vanilla tarts:

  1. Mix egg yolk, water and vanilla together in a small bowl; set aside.
  2. Combine flour, sugar and salt in a large bowl.
  3. Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
  4. Add egg mixture; mix with fork just until dough pulls together.
  5. Preheat oven to 325°F.
  6. Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
  7. Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
  8. Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
    Bake for 15 minutes or until golden brown.

For blueberry filling:

  1. Prepare an ice water bath to accommodate a medium saucepan.
  2. Combine 1 cup blueberries, sugar and water in a medium saucepan.
  3. Cook over medium heat, stirring constantly, until thickened.
  4. Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.

For blueberry meringue:

  1. Whip egg whites in a large glass or metal bowl until foamy.
  2. Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
  3. Fold in blueberry puree.

To serve:

  1. Cover bottom of each tart with blueberry filling.
  2. Layer lemon pastry cream on top of blueberry filling.
  3. Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.

Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.

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Tastes of Aulani, a Disney Resort & Spa: Grilled Mahi Mahi Tacos at ‘AMA‘AMA

posted on March 9th, 2015 by Tyler Slater, Public Relations Manager, Disney Destinations


We recently started the new “Tastes of Aulani” series on the Disney Parks Blog so you can take home some of the delicious Hawaiian flavors of Aulani, a Disney Resort & Spa. Today, our series continues with Chef Kevin from ‘AMA‘AMA – Contemporary Island Cooking, preparing the delicious Grilled Mahi Mahi Tacos available during lunch. Enjoy the video and recipe below and then give these tasty tacos a try in your kitchen!

Grilled Mahi Mahi Tacos
Makes 8 (6-inch) tacos

Island Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/4 cup diced pineapple
  • 1/4 tablespoons finely sliced red onions
  • 1/4 tablespoons shredded carrots
  • 3 tablespoons rice vinegar
  • 3 tablespoons salad oil
  • Sea salt, freshly ground white pepper, to taste

Salsa

  • 1 cup diced tomatoes
  • 3 tablespoons diced white onion
  • 1/4 teaspoon fresh minced garlic
  • 1/2 jalapeño pepper, seeds and white membrane removed, minced
  • Sea salt, freshly ground white pepper, to taste

Chipotle Sauce

  • 1/2 cup light sour cream
  • 1 tablespoon minced chipotle in adobo sauce, or to taste
  • 1/4 teaspoon fresh minced garlic
  • Sea salt, freshly ground white pepper, to taste

Grilled Mahi Mahi

  • 1 tablespoon olive oil
  • 1 pound mahi mahi
  • Sea salt, freshly ground white pepper, to taste

For Serving

  • 8 (6-inch) whole-wheat tortillas
  • Island Slaw
  • Salsa
  • Chipotle sauce
  • Fresh chopped cilantro, for garnish

For island slaw:

  1. Toss together cabbage, pineapple, onions, and carrots in a mixing bowl.
  2. TStir in rice vinegar and oil; season with salt and pepper. Refrigerate until ready to serve.

For salsa:

  1. Combine tomatoes, onion, garlic, and jalapeños in a mixing bowl. Season with salt and pepper.
    Refrigerate until ready to serve.

For chipotle sauce:

  1. Mix sour cream, chipotle, and garlic together in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

For grilled mahi mahi:

  1. Season grill pan with oil and heat over medium heat.
  2. Season the fish with salt and pepper. Cook for 3 minutes, then turn and cook until just opaque, about 3 to 4 minutes more. Keep warm until ready to serve.

To serve:

  1. Grill tortillas until warm on non-stick pan over medium heat.
  2. Evenly divide island slaw on each tortilla, then top with mahi mahi, salsa, and chipotle sauce. Garnish with cilantro leaves.
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Mickey Check Makes its Way to Disney Ships

posted on February 25th, 2015 by Rebecca Peddie, Manager, Public Affairs


Just because you take a vacation with your family doesn’t mean you have to take a vacation from healthy eating.

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Mickey Check meals are now offered on children’s menus aboard all four Disney Cruise Line ships.

The Mickey Check is a tool that makes it easier for parents and kids to identify nutritious choices. Mickey Check meals meet Disney Nutrition Guidelines and feature three or more nutritious food groups such as vegetables, whole grains or lean protein.

Disney chefs are experts in both taste and presentation, especially when it comes to taking healthy food and making it fun and delicious for our youngest guests.

Immersive dining experiences at Disney Parks and on Disney cruise ships blend cuisine with storytelling in a way that only Disney can. Whether it’s a quick meal on the go, a character dining experience or an exquisite adults-only dinner at Remy, cruise guests will find a range of food and beverage options to satisfy their exotic, health conscious and even comfort-food tastes.

Why not kick-start healthy living in your own kitchen? Here’s a recipe for a Mickey Check meal featured at sea that you can prepare as a family at home:

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Grilled Chicken Skewer with Roasted Sweet Potatoes, Broccoli Florets and Fruit Salad
Portions: 5
Skill Level: Easy
Time: 40 minutes

Chicken Skewer

  • 15 oz. boneless skinless breast cut into 1 oz. cubes
  • 10 ea. zucchini squares cut 1 ½” square (just the outer skin)
  • 10 ea. red bell pepper squares cut 1 ½” square (just the outside of the pepper)
  • 1 tbsp. Italian flat leaf parsley, chopped
  • 1 oz. olive oil
  • 1/4 tsp. Kosher salt
  • 1/16 tsp. ground black pepper
  • 5 each 6” bamboo skewers soaked in water

In a stainless steel mixing bowl combine the chicken breast, chopped parsley, half of the olive oil and half of the salt and black pepper. Toss the chicken to coat evenly. In a separate bowl combine the red bell pepper squares, zucchini squares and remainder of the oil, salt and pepper. Toss to coat evenly. Each skewer will have 2 pieces of the zucchini, 2 pieces of the red bell pepper and 3 each of the chicken cubes assembled in the following order; red bell pepper, chicken cube, zucchini, chicken cube, red bell pepper, chicken cube, zucchini. Place the chicken on a pre-heated grill and cook until the chicken reaches an internal temperature of 165 degrees. One portion is one cooked chicken skewer.

Roasted Sweet Potatoes

  • 20 ea. sweet potato battonet sticks (cut 1/2”high x 1/2” wide x 2 ½” long)
  • 1 oz. olive oil
  • 1/4 tsp. Kosher salt

In a stainless steel mixing bowl toss the sweet potato battonets together with the salt, black pepper and olive oil and toss to coat evenly. Lay the sweet potato battonets on a baking sheet and cook in a 375oF oven for 12-15 minutes until tender. One portion is 4 pieces of the roasted sweet potato battonet.

Steamed Broccoli

  • 20 oz. trimmed broccoli florets

Bring a large pot of water to a boil. Place the broccoli in the boiling water and cook until slightly tender. Remove from the water. One portion is 4 oz. of the cooked broccoli.

Fruit Salad

  • 5 oz. honeydew cut 1” cubes
  • 5 oz. cantaloupe cut 1” cubes
  • 5 oz. pineapple cut 1” cubes

In 5 individual bowls, place 1 oz. of each of the cubed honeydew, cantaloupe and pineapple. Each individual bowl is one portion.

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