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Cooking Around the World Showcase – Pan Fried Noodles from the Japan Pavillon

Cooking Around the World Showcase – Pan Fried Noodles from the Japan Pavillon

by | Aug 7, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase - Pan Fried Noodles from Japan Pavillon

 The next stop on my culinary adventures around the World Showcase is Japan. I am not going to lie, this one made me nervous. Would I have the right cooking equipment? Was I going to be able to find all of the ingredients I needed? Have no fear! I am happy to report back that my dish of Pan Fried Noodles was a huge success and a big hit with the family.

Pan Fried Noodles

Japan Pavillon
Teppan Edo

Out of the three sit down dining options located in Epcot’s Japan pavilion, Teppan Edo, Tokyo Dining, and Takumi-Tei, Teppan Edo is truly the star. Teppan means “iron griddle” in Japanese, so the name is very fitting for this hibachi style dining experience.  My family and I have been dining here for as long as I can remember. It is especially my husband’s favorite as he studied Japanese in college. Depending on the size of your party, you will be seated alone, or with a combination of other families all around a large flat top grill. Here your chef will cook your dinner with flair and serve an amazing meal along with a show. The recipe I used to recreate Teppan-Edo’s delicious noodles is by Dinner at the Zoo and can be found here.

Ingredients:
4 servings

  

  • 1 tablespoon + 2 teaspoons vegetable oil
  • 1 cup shredded carrots
  • 1/2 cup white onion
  • 1/2 cup green onions 
  • 2 teaspoons minced garlic
  • 12 ounces cooked fresh noodles 
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds

Directions:

 
1. Heat 2 teaspoons of vegetable oil over medium high heat in a large pan. Add the carrots and white onions to the pan. 
2. Cook for 3-5 minutes or until vegetables are softened.
3. Add the green onions and garlic and cook for 30 seconds. Remove the vegetables from the pan, and cover to keep warm.
4. Rinse the noodles under hot water to separate them.
5. Heat the remaining tablespoon of vegetable oil in the pan. Add the noodles and cook for 3-4 minutes per side or until browned and crispy on the edges.
6. Add the vegetables back to the pan.
7. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch and 2 tablespoons of cold water.
8. Add the bean sprouts to the pan, and toss to combine.
9. Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened and bean sprouts have wilted.
10. Sprinkle with sesame seeds and additional green onions if desired, then serve.

 

Since this meal did not require too much cooking on the stovetop, my little ones were able to be a lot more hands-on, which they loved!

The veggies that this recipe calls for are shredded carrots, white onion and bean sprouts. I chose to shred the carrots and onions at home with my grater. However, you can buy them pre-shredded at the grocery story if you prefer.

The kids got to shred the carrots and onions and mix together all of the ingredients for the sauce. Mom stepped in when it was time to start cooking.

One tip I found online that turned out to be my saving grace was buying precooked noodles, which you can find in the international isle of your grocery store.

Since these noodles come precooked, all you need to do is rinse them and throw them in the pan and voila! The longer you keep the noodles in the fry pan, the crispier they get. The texture is needed in this dish so that everything is not too soft.

The best part of these noodle is that it can easily be a side dish or a main course! We decided to cook up some chicken to mix in with the noodles for the first night. For night two, we had the noodles as a side dish.

To make your Japan experience even more authentic, open a bottle of sake and bring out the chop sticks! We have sets that we purchased from the gift shop located directly underneath the restaurant.

All in all, this dish was much easier to make than I anticipated. Cooking it myself may not have been quite as fun as watching it made hibachi-style at Teppan-Edo, but this recipe is definitely one we will be making more often.

I planned on making the green tea mousse cake from Teppan-Edo’s dessert menu as well, however, it was not as easy or as successful as the noodles. It is The Japan Pavilion that has had me conceding that I am a much better cook than I am a baker!

Enjoy! (Tanoshi!)

Follow us on social media so you can follow our Cooking Around the World Showcase journey. Next week, we are recreating a special dish from Italy! Can you guess which one we chose?

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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Cooking Around the World Showcase – Baklava from the Morocco Pavillon

Cooking Around the World Showcase – Baklava from the Morocco Pavillon

by | Jul 29, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase - Baklava from the Morocco Pavillon

Next stop – The Morocco Pavilion! Located within the World Showcase at Epcot, this pavilion can be easy to overlook. There is no giant landmark that draws attention, no movie or ride found within, and no street performers. Without the bells and whistles of the other pavilions, guests can often walk right on through. If this is you, you are missing out on a plethora of unique merchandise, delicious tastes and smells and architecture that makes you feel like you’re wandering through a bazaar.

Baklava

Easy WDW

Morocco Pavillon
Spice Road Table

There are 3 dining options in The Morocco Pavilion:
1. Restaurant Marrakesh: a table service restaurant tucked away in the back of the pavilion with live music and belly dancers.
2. Tangierine Cafe: a quick service location offering casual Moroccan fare such as Mediterranean shawarma, kebabs, and hummus.
3. Spice Road Table: a table service restaurant with a beautiful indoor/outdoor setting located on the lagoon.

This week I created Baklava, which is a rich and sweet pastry that can be found on the dessert menu at Spice Road Table. I found a really great recipe posted online by Back To Our Roots, which I have included below.

Baklava Ingredients:
Serving Size: 1 9″ x 13″ pan

 

  • 1 lb raw, unsalted nuts
  • 1 tsp ground cinnamon
  • 1/2 tsp each of the following spices:
    • ground nutmeg
    • ground cloves
    • mace
    • ground cardamom
    • allspice
  • 1 16oz package phyllo dough at room temperature
  • 1 cup melted butter

Baklava Directions:

 

1. Preheat oven to 350 degrees and butter a 9×13 inch baking dish.
2. Chop the nuts very fine and mix the ground spices into them.
3. Unroll the phyllo and cover it with plastic wrap and then with a damp cloth.
4. Place 4 to 6 sheets of phyllo in the bottom of your baking dish and brush generously with the melted butter.
5. Sprinkle 5 to 6 tablespoons of the nut mixture evenly over the phyllo.
6. Add 2 more sheets of phyllo dough and brush with butter.
7. Continue to layer the nuts and phyllo sheets, brushing the sheets with butter as you go, until you have used all of the nut mixture. For the top layer of phyllo, use 6 to 8 sheets, buttering each one.
8. Using a very sharp knife, cut the Baklava all the way through, into 4 long rows. Then cut diagonally to make diamond shapes.
9. Place in the preheated oven and bake for 40-50 minutes, until golden brown.

I will admit, this recipe called for a run to the grocery store as it features many spices that I don’t normally use. However, now that I have them in my pantry, I will certainly find more recipes that call for Mace, Cardamom, Cloves and Nutmeg.

The recipe did seem a bit intimidating at first, but I actually found it quite simple to put together. First, I chopped up all of the nuts. I did this by hand with no problem, but if you have a food processor it would definitely make this step easier and quicker!

I then alternated layers of well buttered dough and the chopped nuts.

I decided to use puff pastry dough instead of the traditional phyllo dough, which is why my baklava looks slightly different. They came out a little fluffier and delicious!

After cutting my Baklava into diamond shapes and placing it in the oven, I got started on the syrup.

Syrup Ingredients:

 

  • 1 cup packed sucanat or brown sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • The peel from 1 orange – washed, cut in strips, and pith removed
  • 2 cinnamon sticks
  • 6 whole cloves

Syrup Directions:

 

1. Combine the brown sugar and the water in a small saucepan and bring to a boil.
2. Add the honey, cinnamon sticks, cloves and orange peel and return to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Remove and discard the cloves and cinnamon sticks. The orange peel is now “candied”.
5. Add the lemon juice and the vanilla and mix well.
6. Remove the syrup from the heat and allow to cool slightly.
7. After removing the Baklava from the oven, immediately spoon the syrup over the top. Allow the Baklava to cool completely before serving.

 

The syrup is what really brings this dish together and makes each bite melt in your mouth! With brown sugar, honey, cinnamon, cloves and orange peel, I could have just dunked my spoon in it all day.

The best part of my baklava making experience was that my whole house smelled like Christmas! With your baklava fresh, you can now cuddle up, put on Aladdin, light some incense, and feel like you are back exploring Morocco.

Follow us on social media so you can follow our Cooking Around the World Showcase journey. Next week, we are recreating a special dish from Japan! Can you guess which one we chose?

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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Cooking Around the World Showcase – French Onion Soup from the France Pavillon

Cooking Around the World Showcase – French Onion Soup from the France Pavillon

by | Jul 24, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase - French Onion Soup from France Pavillon

 

As we continue along Epcot’s World Showcase in our weekly Cooking Around the World blog series we find ourselves at the France Pavillon. After passing over the Pont des Arts inspired footbridge you will be met with cobblestone lined streets, flower carts, streetside artists and of course, a replica of the Eiffel Tower. This week I decided to recreate a dish from Chefs de France, which is one of our favorite restaurants to book for our families within the France Pavillon. And what better menu item to cook than their delicious French Onion soup!

French Onion Soup

France Pavillon
Chefs de France

French Onion Soup is a well-known classic. With a combination of sweet caramelized onions, rich beef broth and a delicious cheesee crusted top, this is the ultimate comfort food. Thankfully, it is super easy to make as well! The recipe I chose to follow was found on Spend With Pennies and it turned out amazing. Follow along below to see the process!

Ingredients:
6 servings

 

  • 3 large onions, peeled and sliced
  • ½ teaspoon brown sugar (optional)
  • ⅓ cup butter
  • 8 cups beef broth
  • ⅓ cup dry white wine
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • ¼ teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 baguette
  • 3 cups gruyere cheese
  • 6 tablespoons fresh parmesan cheese

Directions:

 

1. Slice onions ¼” thick then cook them for about 30-45 minutes while stirring occasionally over low heat in melted butter until golden.

2. Add wine, beef broth, bay leaf, thyme, black pepper and worcestershire. Bring to a boil, reduce heat and simmer for 1 hour. Remove bay leaf and thyme and discard.

3. Meanwhile, slice bread and brush with olive oil. Broil 2 minutes per side or until golden. 

4. Ladle soup into ceramic bowls. Add 2 slices of bread in each bowl. Divide cheeses over bowls and broil until golden and bubbly.

 

The first step is to cut up all of your onions. If your eyes typically water while cutting an onion, try placing it in the freezer for about 5 minutes before cutting and make sure you’re using a very sharp knife when slicing.

It is important to cook the onions slowly and keep a watchful eye on them to ensure they do not brown and instead become soft and golden. If you would like to prep your onions the evening before to save some time, you can caramelize your onions in a slow cooker instead.

After my onions were the perfect color and texture, I added in the rest of the ingredients. This is when it became time to play the waiting game!

In order to successfully achieve all of those decadent flavors that make French Onion Soup so special it requires about an hour of simmering. Once finished the broth should be transparent with some caramel coloring. 

This next step is super important! Putting the sliced pieces of baguette in the oven and broiling them before adding them to the soup helps ensure that they do not immediately fall apart. 

I kept them in there for about two minutes per side and made sure they were perfectly golden. Having toasty bread is vital for the overall texture and structure of your soup.

Finally, I poured the soup into oven safe bowls, added the bread, placed the cheese on top and broiled it until it started bubbling. While any and all cheese combinations are acceptable, I highly recommend using gruyere as suggested – it is extremely flavorful and gives the soup a delicious, creamy texture on top.

All ovens are different, so be sure to watch your soup closely while broiling to ensure the cheese does not burn!

Overall, while this was the easiest recipe I have recreated so far, it was also one of the most flavorful. All of the ingredients really came together into a perfect and delicious combination. I thought my little ones (ages 2 and 4) would be skeptical to try this dish, as they are not the biggest fans of onions, but they surprised me by finishing their bowls clean! I can definitely see myself making this recipe again in the near future.

Follow us on social media so you can follow our Cooking Around the World Showcase journey. Next week, we are recreating a special dish from Morocco! Can you guess which one we chose?

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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Cooking Around the World Showcase – Scotch Eggs from the UK Pavillon

Cooking Around the World Showcase – Scotch Eggs from the UK Pavillon

by | Jul 17, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase - Scotch Eggs from United Kingdom Pavillon

 

 After our Canadian dish last week, the next stop along Epcot’s World Showcase brings us to the United Kingdom pavilion, which celebrates the cultures of England, Scotland, Wales and Ireland. With the Tudor style gift shops and thatched roof tea shops, you may feel as if you have stepped back in time. This week I wanted to create a dish unique to these cultures, that can be found on the menu at the Rose and Crown Pub. After searching the menu I decided that the Scotch Egg would be the perfect test of my cooking skills (and patience)! 

Scotch Eggs

United Kingdom Pavillon
Rose & Crown

A Scotch Egg consists of a hard or soft boiled egg, wrapped in sausage, coated in breadcrumbs and then baked or fried to breakfast perfection. You can find many recipes online, however I followed the one from Nerds With Knives. While the ingredients are simple, this recipe is a labor of love, so make sure you have space, time, and patience!

Ingredients:
Makes 8 Scotch Eggs

  • 10 extra large eggs
  • 1 lb. pork breakfast sausage, raw, removed from casing
  • ¾ lb. ground pork
  • ¼ cup chopped mixed herbs (chives, sage, parsley and thyme)
  • ¼ teaspoon freshly ground nutmeg
  • 1 tablespoon dijon mustard
  • Coarse kosher salt and freshly ground pepper
  • 1 tablespoon milk
  • 6 tablespoons all purpose flour
  • 2 cups panko breadcrumbs
  • Vegetable oil
  • Coarse sea salt (optional)

This specific recipe calls for 8 eggs to be made, but since we are a small family and not hosting any dinner parties during quarantine, I decided to make just 4. Because of this, I opted out of the additional meats and stuck to just the mild Italian sausage. I also did not have nutmeg, so I used cinnamon instead.

Directions:


1. Boil eggs and peel.
2. Mix the sausage, ground pork, herbs, nutmeg, mustard, salt and pepper in a medium bowl and divide into 8 balls.
3. In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and a pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.
4. Put each meatball in the middle of a square of plastic wrap, then place another square of plastic wrap on top. Roll out meat until large enough to cover eggs.
5. Roll each egg in flour, then place in the center of the meat and cover. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a pot a third full of vegetable oil and put on medium-high heat. Fry the eggs two at a time for 5-7 minutes.

 

After boiling and cooling the eggs, I started with the sausage mixture. 1 pound of sausage is just enough for 4 perfectly sized portions.

Each sausage ball is to be rolled thin enough to wrap around each egg. I used saran wrap, which can be a bit tricky to manipulate. Parchment paper would be a great substitute as it is easy to handle and you can still see the sausage you are rolling out.

Once each egg is wrapped up and covered in the flour, egg and breadcrumb mixture, it is time for the fryer. If you do not own a fryer you can fill a large pot with at least 3 inches of vegetable oil and fry 2 eggs at a time.

To get the oil to the perfect temperature wait until breadcrumbs turn golden, yet not burnt within a few seconds.

If the oil becomes too hot, the eggs will crisp on the outside, but the sausage may not cook through on the inside. Make sure the temperature is around 350 degrees for the perfect even cook.

My scotch eggs needed a little extra time so I decided to place them in the oven for a few moments to make sure the rest of the sausage was cooked through.

I couldn’t be happier with how these Scotch Eggs turned out. They were crisp on the outside, soft on the inside, and the perfect savory addition to any breakfast (or lunch, or dinner)! My 2 year old couldn’t stay away from them, so this is definitely a dish that I will be making again. 

Add a black and tan and put on a British Disney inspired movie like Mary Poppins, and you would think you were right there in the UK yourself!

Follow us on social media so you don’t miss out on the next delicious Disney recipe!

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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Cooking Around the World Showcase – Cheddar Cheese Soup from the Canada Pavillon

Cooking Around the World Showcase – Cheddar Cheese Soup from the Canada Pavillon

by | Jul 8, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase - Cheddar Cheese Soup from Canada Pavillon

 

  Over the last few months of social distancing, I have learned that cooking and recreating recipes is one of my family’s favorite pastimes. At four and a half years old, my son gets a huge kick out of having some autonomy in the kitchen. He can measure ingredients, chop the veggies (with help from mommy of course), and always is ready to stir! Since we have not been able to physically visit the theme parks over the last few months, we do our best to bring the tastes of the parks to us. 

Cheddar Cheese Soup

Canadian Pavillon
Le Cellier Steakhouse

For the second entry of our Cooking Around the World Showcase blog series, we decided to make the delicious Canadian Cheddar Cheese Soup from Le Cellier, one of our favorite signature dining restaurants located at the Canada pavilion within Epcot’s World Showcase.

If you have ever had the opportunity of dining at Le Cellier, you know how special this location is. Known as one of the top steakhouse restaurants on Walt Disney World property, reservations for both lunch and dinner book up extremely quickly. It’s a great location for a celebratory occasion, or a romantic dinner for two.

Disney recently released the recipe for their famous Cheddar Cheese Soup on the Disney Magic Moments blog.
I have added the ingredients as well as the directions to the recipe below:

Ingredients:
Serves 10

  • 1/2 pound of bacon, cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/4-inch pieces
  • 3 celery ribs, cut into 1/4-inch pieces
  • 4 tablespoons butter
  • 1 cup all-purpose flour
  • 3 cups chicken stock
  • 4 cups milk
  • 1 pound white cheddar cheese, grated
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • Coarse salt, freshly ground pepper to taste
  • 1/2 cup warm Canadian golden lager or any pale lager-style beer
  • Chopped scallions or chives, for garnish

Directions:


1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer.  If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives. 

I made a few adjustments to the recipe as I didn’t have all of the ingredients listed on the website. I used Cholula hot sauce instead of Tabasco, skim milk instead of whole milk and mild yellow cheddar cheese instead of white cheddar. One of the best parts of cooking is that you can make small adjustments to recipes based on what you have in your own fridge or pantry, and still come out with a delicious dish at the end!

My son and I decided to chop and prep as many ingredients as necessary before even turning on the stove top, which saved us a lot of time once we were going through each step of the recipe.

We used a dutch oven for this recipe, however most larger pots will do the trick as well.

Once the bacon was cooked, and the veggies were soft, we added the flour and chicken stock to make a rue. After 30 minutes of boiling and simmering, we added the final ingredients. 

I do not own an immersion blender, so we used a regular blender in two separate batches, which took a little extra time, but worked great!

The very last part of the recipe calls for 1/2 cup of pale lager style beer to be mixed in. Since this is the very last thing to be added, and doesn’t cook off with everything else, you can certainly notice the beer taste.

I happened to really enjoy it, however, my husband did not. Feel free to leave the beer out if you prefer, or perhaps add a little less than what the recipe calls for, as it will not make or break the end results

This recipe certainly will feed 10 as advertised (my family of 4 will have plenty of leftovers).

It isn’t as heavy of a soup as I expected it to be, so it is a great addition to a lunch or dinner, but can also stand as a meal on its own. I did not have the garnishes on hand, but the addition of scallions would have been the perfect finishing touch.

Most importantly, It was a hit with my four year old. With his stamp of approval, we will certainly be making Canadian Cheddar Cheese Soup again!

 

Follow us to social media so you don’t miss out on the next delicious Disney recipe!

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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Cooking Around the World Showcase

Cooking Around the World Showcase

by | Jul 3, 2020 | Cooking Around the World, Disney, disney world, Epcot, My VIP Tour, Orlando

Cooking Around the World Showcase

One of the most memorable parts of a Disney vacation is the food! Whether you stop at a food cart in between rides, or have a sit down reservation at one of the many restaurants, meals and snacks are a huge part of the experience. Since we weren’t able to visit the theme parks during these crazy times, I decided to spice up my quarantine by bringing the tastes of the parks home. Not only did this give my two little ones (Liam, 4 and Jennie, 2) something to look forward to, but it also allowed us to experience some of that Disney magic we all love and miss!

Over the next 11 weeks, my kids and I will be visiting each of the 11 countries in the World Showcase: American (BBQ ribs), Canada (cheddar cheese soup), The UK (scotch eggs), France (french onion soup), Morocco (baklava), Japan (pan fried noodles), Italy (eggplant parmesan), Germany (schnitzel & cucumber salad), China (spring rolls), Norway (Scandinavian meatballs), and Mexico (Chile Rellanos).

Week 1 – The American Adventure

BBQ Ribs
Regal Eagle Smokehouse

Click here to see the recipe and follow along with the process!

Week 2 – Canada Pavillon

Cheddar Cheese Soup
Le Cellier Steakhouse

Click here to see the recipe and follow along with the process!

Week 3 – United Kingdom Pavillon

Scotch Eggs
Rose & Crown

Click here to see the recipe and follow along with the process!

Week 4 – France Pavillon

French Onion Soup 
Chefs de France

Click here to see the recipe and follow along with the process!

Week 5 – Morroco Pavillon

Baklava
Spice Road Table

Click here to see the recipe and follow along with the process!

Follow us on social media so you don’t miss out on the next delicious Disney recipe!

About Me
Hi everyone! My name is Kara and I am so excited to help you plan a magical Disney vacation. My love of Disney started during my very first trip there in March of 1994. Disney quickly became my family’s “happy place”. There was never any question, when it was time for a vacation, we packed our bags and headed to the most magical place on Earth. Nowadays, it is extra special for me to experience the Disney magic again through the eyes of my 4 year old son, Liam, and 2 year old daughter, Jennie. Seeing their eyes light up when Mickey and Minnie pass by and seeing their faces all sticky from Mickey ice cream bars make special memories that only Disney can bring. I can’t wait to help you build those memories together as a family!

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