The Photographer's Wife Parenting, Disney, Travel, Reviews & Other Randomness

Hi friends! I hope you had a fun Cinco de Mayo. Brett had a 3 month old photo session and then we headed over to a relative’s house where we each enjoyed a margarita, chips/dip and enchiladas. Later that night, Brett made fried cinnamon apple chimichangas to enjoy while we watched the Amazing Race. They were dee-lish.

We used this recipe.

Ingredients:

Filling

1 1/2 to 2 cups water
1/4 cup cornstarch
3/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
4 apples, cored and chopped bite-sized (we used Granny Smith)

Chimichanga

8-12 flour tortillas (We used 10 medium MexAmerica tortillas)
1/2 cup sugar
1 tablespoon cinnamon
Oil for frying

Cut up the apples into small bite-sized pieces.

In a large skillet or saucepan, mix all the filling ingredients except the apples and bring to a boil.

Cook for about 3 to 5 minutes until the mixture becomes really thick.

Add the chopped apples, cover, and reduce to a simmer, stirring occasionally until the apples are tender. This took about 30 minutes.

Once the apples are tender, set the mixture aside until cool. We put it in the fridge to speed up the cooling.

Mix together the remaining cinnamon and sugar in a bowl.

Scoop the apple filling into the flour tortillas. We used about 1/3 cup for each chimichanga.

Roll over the one side of the tortilla.

Fold in both sides, then roll up the rest of the tortilla.

Once all the chimichangas are rolled up and ready, add about a quarter inch of oil for frying in a large heavy bottomed or deep cast iron skillet. Heat it until medium-hot. Using tongs, lower the Chimichangas into the hot oil one at a time. Let them fry for maybe 30 seconds per side, then move them off to drain on a paper towel once golden brown. We had to fry them in several batches, 2-3 at a time.

Roll each one around in the cinnmamon sugar mix while still moist, then put on another plate while you fry and coat the rest.

Let cool a little, but I suggest enjoying them while warm…and with a scoop (or two) of ice cream of course!

Just as a side note, we had a few leftover that we ate tonight. They weren’t as crispy or good the second night, but were really good the first night. So eat as many as you can the first night…tough job, right?

Also, I recommend a splatter-screen when frying the chimichangas. We don’t have one and it made a M-E-S-S everywhere! Brett made sure to tell me several times that we will be buying a splatter screen the next time we see one.

Thank you to MexAmerica for sending me the delicious tortillas to make this tasty recipe! I received the following 3 varieties:

100% Whole Wheat Tortillas with Honey (mmm…these would make a tasty snack with peanut butter and banana!)

Flour Tortillas

Corn Tortillas (Gluten-free!)

Learn more about MexAmerica:

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Both my uncle and my grandmother had diabetes, and while they died when I was too young to know the exact reasons for their death, I always keep it in the back of my mind that I am at a higher risk for diabetes since it runs in the family. Luckily, I haven’t had any issues with it so far in life, and although I definitely splurge on food on holidays and vacations (I think I need to start a “Post-Disney” diet), I still try to be mindful not to consume too much sugar or bad ingredients on a daily basis. This is why I was excited to try Werther’s Original Sugar Free Candy.

When I told Brett about it, he told me that Werther’s candies were actually one of his favorite candies as a kid, and although I’ve enjoyed the non-sugar-free variety in the past, I was interested in seeing if I would also enjoy the sugar-free candy, as well.

Look at this awesome box they sent the candy in! It was like Christmas!

I tried four varieties of Werther’s Original Sugar Free Candy:

I think these are a delicious way to satisfy your sweet tooth, without loading up on sugar! I think the Caramel Apple is my favorite…I could really taste a caramel apple, just a hint of sweet without the mess!

These candies are made with isomalt, which is a unique, excellent tasting sugar-free sweetener derived from sugar. Because the same amount of isomalt is used in products as would be used if they were sweetened with sugar, isomalt-containing products have the same appearance and texture as those made with sugar (source). Each piece has only 8 calories, so in addition to not loading up on sugar, you can have several pieces without loading up on calories too.

At work, the office “goodies table” is literally 10 feet from my desk and completely visible to me at all times of the day, so I often have donuts, cookies and cake sitting there staring at me all day long saying “Lynn, eat me!” So it can be difficult to resist, especially during a long afternoon. Keeping these sugar-free candies at my desk for when I have a craving has helped resist the temptation of the sugar-filled goodies table.

When I get a craving or just need something to get past the 3 o’clock lull, I’ll reach over to my candy jar and grab a Werther’s sugar-free treat!

Buy: Amazon or Find a Local Retailer

Connect: Werther’s Original Sugar Free Facebook Page

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I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

From recipe found here.

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.

Stir in the milk, then mix in the baking powder and flour until just combined.

Fill the prepared mini muffin cups about half full.

Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.

Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.

Let cool and serve. (Although I found it best to eat them when they were warm!)

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Time for another Disney post – woo-hoo! Our minds have been exhausted thinking about the contest we are in for $10,000, so much so that lately, we haven’t even paid much attention to it because we just couldn’t handle thinking about it any longer. The giveaway for a $50 Amazon gift card is still open until Friday, April 5th, so if you want in on that, click the link!

Instead, we want to think about Disney! T-minus 20 days until we are at our happy place. I have several posts that I want to start working on now that we have freed up our minds to start concentrating on Disney. But before I get to those, I wanted to share this list of food kiosks (“marketplaces”) at this year’s Epcot Flower & Garden Festival.

It’s the first year that the Flower & Garden Festival has featured food kiosks similar to the Food & Wine Festival (aka the Festival of Yummy Deliciousness – I totally made that up, but it should be copyrighted, no?). We haven’t made any food plans for our Epcot day(s) and just plan on noshing around the world. I decided to take this list of food items (courtesy of DisneyFoodBlog.com – aka website of yummy deliciousness) and highlight what I want to make sure I try.

On a sidenote, Brett has a long list of food items he doesn’t like. So he won’t be noshing on these items as much as I will. He’ll be more likely to pick a few things here and there in addition to an actual meal from a quick-service restaurant.

Happy eats!

THE COTTAGE: Savories, Trifles and Tea

United Kingdom

▪   Potato, Chive and Cheddar Cheese Biscuit with Smoked Salmon Tartare and Sour Cream

▪   Baked Goat’s Brie with Kumquat Chutney

▪   Waterkist Farms Heirloom Tomatoes with house-made Mozzarella, Minus 8 Vinegar and Basil

▪   Chocolate Trifle

▪   Berry Trifle

▪   Ginger and Tea Trifle

▪   Trio of Trifles

▪   Hot Teas (Earl Grey, English Breakfast, Lemon Green Tea, Jasmine Green Tea, Spiced Apple Chai, Pumpkin Chai, Mixed Berry Black Tea, Pomegranate and Raspberry, Camomile Honey & Vanilla, Honeybush, Mandarin and Orange, Pure Peppermint, Lemon & Ginger)

▪   Peach Cold Brewed Iced Tea

▪   Mixed Berries Cold Brewed Iced Tea

▪   Poema Cava Brut Rosé

▪  Chilled Rose Blush Lemonade – Non alcoholic

BAUERNMARKT: Farmer’s Market

Adjacent to Germany

▪   Savory Bread Pudding with Spring Peas and Wild Mushroom Ragout

▪   German Meatloaf Sandwich with Sweet Mustard and Fried Shallots

▪   Potato Pancakes with house made Apple Sauce

▪   Florida Avenue American Wheat Ale

▪   Krombacher Hefeweizen

▪   Goose Island Brewing Company’s Honker Ale

▪   Blue Point’s Toasted Lager

▪   Beer Flight

▪  Hugo – Charles De Fere “Organic” Brut with Elderflower and Mint

FLORIDA FRESH

World Showcase Promenade, Mexico side

▪   Watermelon Salad with pickled Red Onions, Baby Arugula, Feta Cheese and Balsamic Reduction

▪   Shrimp and Stone Ground Grits with Andouille Sausage, Zellwood Corn, Tomatoes and Cilantro

▪   Angel Food Cake with macerated Florida Berries

▪   Florida Orange Groves, Hot Sun, Tomato Wine

▪   Florida Orange Groves, 40 Karat, Carrot Wine

▪   Orange Blossom Pilsner

▪  Strawberry Slush – Non Alcoholic

PINEAPPLE PROMENADE

World Showcase Promenade, Canada side

▪   Dole® Whip

▪   Dole® Whip with Siesta Key Spiced Rum

▪   Pineapple Upside Down Cake featuring Dole® Pineapple

▪   Dole® Pineapple Fruit Cup

▪   Frozen Desert Violet Lemonade – Non Alcoholic

▪  Samuel Adams® Cream Stout

JARDIN DE FIESTAS

Mexico

▪   Tacos de Carnitas (Pork Tacos topped with Tamarindo salsa, served on a flour tortilla with Chicharrón)

▪   Tostada (Crab tostada served with Chipotle Mayo and Valentina Salsa)

▪   Flan de Guayaba (Guava Custard)

▪   Conga Fruit Punch – Non Alcoholic

▪   Corona Light Draft Beer

▪   Rosita Margarita

▪  Organic Tequila Flight

LOTUS HOUSE

China

▪   Beijing-Style Candied Strawberries

▪   Spring Pancake with Grilled Chicken and Green Apple

▪   Pan-Fried Vegetable Bun

▪   Peach-Oolong Bubble Tea

▪   Kung Fu Punch (Vodka and Triple Sec with Mango and Orange Juice)

▪   South Sea Storm (Guava with Light and Dark Rum)

▪   Plum Wine

▪   Tsing – Tao Beer

▪   Lychee Aerated Water

▪  Peach Aerated Water

PRIMAVERA KITCHEN

Italy

▪   Asparagi con Aragosta all’Ortolana (Green asparagus, lobster, garden cocktail sauce)

▪   Lasagna Primavera (Spinach Lasagna, green peas, zucchini, mushrooms, broccolini, béchamel and fresh tomatoes, with garlic and basil leaves)

▪   Panna Cotta al Limoncello (Limoncello flavored Panna Cotta, wild berries)

▪   Fontana Candida, Pinot Grigio

▪   Castello di Querceto, Chianti

▪   Bosco del Merlo, Prosecco

▪   White Peach Bellini

▪   Strawberry Rossini

▪   Italian Primavera

▪   Birrificio Del Ducato – Nuova Mattina (Spring Saison Ale)

▪   Birrificio Le Baladin – Nora (Specialty Ale)

▪   Birra Del Borgo – Rubus Lamponi (Specialty Wild Fruit Ale)

▪  Beer Flight

THE SMOKEHOUSE: Barbecue and Brews

The American Adventure Courtyard

▪   Pulled Pig Slider with Cole Slaw

▪   Smoked Beef Brisket with Collard Greens and Jalapeño Corn Bread

▪   Rocky Road Brownie Mousse

▪   Mama’s Little Yella Pils (Czech style Pilsner)

▪   Liberty Ale from Anchor Brewing Company, San Francisco, Ca. (India Pale Ale)

▪   Red Ale from Orlando Brewing, Orlando, Fla. (Red Ale- Organic)

▪   Blackwater Porter from Orlando Brewing Company, Orlando, Fla. (Stout- Organic)

▪   The Original Rib Shack Red Wine

▪  Beer Flight

HANAMI

Japan

▪   Frushi (Fresh strawberries, pineapple and cantaloupe rolled with coconut rice, atop a raspberry sauce sprinkled with toasted coconut and whipped cream)

▪   Chirashi Hanazushi (Grilled Salmon, cooked shrimp and crab stick served over a bed of fragrant ginger rice with Volcano and Dynamite sauce)

▪   YakiSoba Pan (Fresh grilled carrots, onions and cabbage with Japanese noodles and teriyaki sauce served on a bun with mayonnaise and Beni Shoga)

▪   Green Tea Flan (Silky custard with macha green tea and caramel glaze)

▪   Yuzu Rita

▪   Fruit Sake

▪   Hana Awaka

▪  Frozen Kirin Ichiban

TASTE OF MARRAKESH

Morocco

▪   Spiced Lamb Kebab with Vegetable Couscous Salad

▪   Harissa and Lamb Confit Chicken Drumettes with Chermoula and Cucumber Salad

▪   Baghrir (Moroccan pancake with honey, almonds and Argan Oil)

▪   Desert Rose

▪   White Sangria

▪   Guerrouane Red

▪   Casa Beer

▪  Mint Iced Tea

L’ORANGERIE

France

▪   Tarte à la ratatouille et fromage de chèvre (Zucchini, eggplant, bell peppers, onions and tomato tart with goat cheese)

▪   Terrine Campagnarde, baguette et compote de cerises (Country style pâté served with baguette and cherry compote)

▪   Verrine charlotte au pèches (Caramelized peaches and rosemary and light vanilla cream)

▪   La Vie en Rose Frozen Slush (Grey Goose Vodka Orange, St. Germain liquor with White and Red Cranberry Juice)

▪   Muscat Pétillant, Sparkling Muscat Charles de Fère

▪   Chardonnay, White Burgundy, Macon Village Georges Duboeuf

▪   Cabernet Sauvignon, Bordeaux Beau-Rivage

▪  Kronenbourg Blanc 1664, (Fruity White Beer with Citrus Notes)

FRUITS BY THE GLASS

World Showcase Plaza

▪   Watermelon Passion Fruit Cocktail

▪   Wild Berry Slush – Non Alcoholic

▪   Sea Dog Blue Paw Wild Blueberry

▪   New Planet™ 3R Raspberry Ale (Gluten Free)

▪   Florida Orange Groves, Mango Mama, Mango Wine

▪   Florida Orange Groves, Blueberry Blue, Blueberry Wine

▪   DeLoach Vineyards Heritage Reserve Chardonnay

▪  DeLoach Vineyards Heritage Reserve Pinot Noir

INTERMISSIONS CAFE

Festival Center

▪   Beet Lollipop

▪   Grapes

▪   Fruit & Cheese Plate

▪   Vegan Trio

▪   Southwest Chicken Wrap

▪   Tuna Salad with Pita

▪   Italian Salad

▪   Asian Tuna Salad with Noodles

▪   New Planet™ 3R Raspberry Ale (Gluten Free) (12 oz.)

▪   Blue Point’s Spring Fling (12 oz.)

▪   Florida Orange Groves, Mango Mama, Mango Wine

▪   Florida Orange Groves, Blueberry Blue, Blueberry Wine

▪   DeLoach Vineyards Heritage Reserve Chardonnay

▪   DeLoach Vineyards Heritage Reserve Pinot Noir

▪  Poema Cava Brut Rosé

If you could pick one item to try, what would it be? Tell me in the comments!

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You guys ready for some mathematical fun about Pi Day on 3/14?! No? Well, here it goes anyway…

Pi Day is an annual celebration commemorating the mathematical constant π (pi), which is approximately 3.14159, the ratio of the circumference of a circle to its diameter. Pi Day is observed on March 14 because of the date’s representation as 3/14 in month/day date format. This representation adheres to the commonly used approximation of 3.14 for π.

Pi has been calculated to over one trillion digits beyond its decimal point. As an irrational and transcendental number, it will continue infinitely without repetition or pattern. While only a handful of digits are needed for typical calculations, Pi’s infinite nature makes it a fun challenge to memorize, and to computationally calculate more and more digits.

In 2009, the United States House of Representatives supported the designation of Pi Day. The earliest known official or large-scale celebration of Pi Day was organized by Larry Shaw in 1988 at the San Francisco Exploratorium where Shaw worked as a physicist, with staff and public marching around one of its circular spaces, then consuming fruit pies. 

Sources: http://www.piday.org/ and http://en.wikipedia.org/wiki/Pi_Day

Your reward for reading all that nerdy stuff is…you guessed it, PIE! After all, 3.14 backwards spells PIE

Source

As stated above, a common way to celebrate Pi Day is not to do math problems all day, but to eat pie! (feel free to do math problems if you’d like, or draw circles, or memorize as many digits of pi as possible, but my way sounds more fun, don’t ya think?) Sounds like my kind of holiday.

We enjoyed our pie a little early when I picked up a Marie Callender’s Cherry Crunch pie yesterday. There were several options, like Key Lime, Chocolate Mouse and the ever-popular Apple, but I just couldn’t resist trying out this cherry goodness. I was also tempted by the single serving mini pies available, but after a glance over at the ice cream section, I decided a nice cherry pie and vanilla ice cream combination was the way to go.

These pies are found in the freezer section. This particular one came with a separate bag of crunchy brown sugar streusel.

After it cooked and cooled while we ate dinner, we enjoyed it as our dessert.

The combination of the warm cherries and streusel with the cold, creamy vanilla ice cream hit the spot. Luckily, there is plenty leftover to celebrate tomorrow and the next day too!

You can find more Marie Callender’s goodness here:

• Rate and review any Marie Callender’s products: http://clvr.li/YbnAp3
• Check out Marie Callender’s blog for party ideas, how-to’s and more: http://clvr.li/Ye3AlJ

Our grocery store was offering a coupon at the time of my purchase, which made this pie even sweeter. You can snag a $1.50 off through March 31, 2013 coupon by going here: http://clvr.li/WisbJs (link expires March 21, 2013, coupon expires March 31st).

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I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.