Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

Just because many of us are staying home on Valentine's Day this year, doesn't mean we can't still enjoy a fabulous fancy dinner worthy of some good bubbly at home. 

This is my entry for the “Twin Dragon Asian Wrapper Recipe Challenge” which is asking for “Asian Fusion” inspired appetizers for a holiday and I'm really proud to share this creation which I think is the perfect starter to your at home Valentine's Day dinner!

I used Won Ton skins in place of pasta sheets to create tender tortellini filled with tons of herbs, whipped ricotta cheese and  parmesan. These delicious dumplings are drizzled with a fresh tomato salad spiked with crispy crunchy Asian chili crisp and fresh mint. Think of it as an Asian Fusion Caprese salad!

Herbed Ricotta Won Ton Tortellini with Chili Crisp Tomato Sauce and Mint

1 cup ricotta

¼ cup shredded parmesan cheese

2 Tablespoons minced flat leaf parsley

1 teaspoon minced fresh thyme

1 teaspoon minced fresh tarragon

1 teaspoon lemon zest

½ teaspoon salt

½ teaspoon pepper

1 egg 

20 Twin Dragon Won Ton Wrappers 

1 cup assorted cherry tomatoes, sliced

1 teaspoon honey

1 teaspoon jarred chili crisp

¼ teaspoon salt

1 Tablespoon salt 

1 teaspoon jarred chili crisp

4 teaspoons torn fresh mint leaves

Bring a large pot of water up to a boil.

In a small mixing bowl whip together the ricotta, shredded parmesan cheese, parsley, thyme, tarragon, lemon zest, salt and pepper until smooth.

Whisk the egg and 1 teaspoon of water in a small dish.

Working in batches, place wonton skins on a large cutting board, brush all the edges lightly with some of the egg mixture and spoon about 1 Tablespoon of the filling in the center of each. Fold one corner over and pinch to create a triangle. Gently press the edges together, pushing any excess air out, sealing it well. Take the two bottom corners and gently pull them together, pressing to seal, using a dab of egg wash if needed. Place the filled and formed tortellini on a cookie sheet lined with parchment and cover with a lightly dampened paper towel until ready to cook.

In a small mixing bowl gently stir together the sliced cherry tomatoes, honey, chili crisp and salt. Set aside to marinate at room temperature.

Lower the heat on the water to a simmer and stir in the salt. Give the water a good stir to create a whirlpool effect and quickly drop half of the tortellini in one by one, stirring gently to separate them as they hit the water. Allow the tortellini to cook for 2 - 3 minutes, or until they float to the surface. Remove from the water with a slotted spoon and set on a lightly greased cookie sheet. Repeat with the remaining tortellini.

Once all the tortellini are cooked, place 5 cooked tortellini on 4 small appetizer or salad plates. Spoon the marinated tomatoes on top of each serving and drizzle each plate with the remaining marinated tomato juice, sprinkle with fresh mint and remaining chili crisp and serve immediately. 

I am participating in JSL Foods “Twin Dragon Asian Wrapper Recipe Challenge”. This contest is asking for “Asian Fusion” inspired appetizers for the holidays and I'm really proud to share this creation. Whether it's a Birthday, Anniversary or Valentine's Day this dish is sure to be a show stopper!

You can follow JSL Foods on their website, Facebook , Twitter and Instagram 

You can find Twin Dragon Wrappers at Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper. If you don't see them in your local store, ask them to carry Twin Dragon Wrapper products! Twin Dragon Asian Wrappers are Vegan and Non-GMO. Plus, they are manufactured with no artificial preservatives. 

The wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with.

#twindragonwrappers #wontons  #eggrolls #potstickers #TwinDragon #ChefYaki

Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter

I'm so thrilled to be able to share that I am the Grand Prize Winner of the 

Maple Leaf Farms Strut Your Duck Recipe Contest!

My "Father's Day Quack Stacks" - Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter won me $6,000 and free duck products for a year!! 

I can't even believe I won and I can't wait to start getting all of those ducky deliveries! 

This was the first year that I entered this contest, and I'm so glad I did. Every year seeing the impressive entries that were up for judging really intimidated me and it kept me from even trying. 

So glad I got over that! 

Now I have two new favorite ingredients that I'm in love with: the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for any holiday and for this recipe, I chose to celebrate Father's Day. When brainstorming ideas I started thinking, what do dads like besides duck? Bourbon and spice. And brunch. And peace and quiet.

At least he can get the first three....

Father’s Day Quack Stacks - Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter

1 package Maple Leaf Farms Duck Leg Confit (16 oz)

4 slices Maple Leaf Farms Duck bacon, chopped 

1/2 cup all-purpose flour

1/2 cup yellow corn meal

1 tablespoon sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

1 cup fresh corn, roughly chopped

1 egg

½ cup milk

3 Tablespoons Maple Leaf Farms All Natural Rendered Duck Fat 

3 Tablespoons butter

1/3 cup minced shallot

½ cup bourbon

3 Tablespoons chipotle puree

1 Tablespoon maple syrup

1 1/3 cup baby arugula leaves

2 Tablespoons chopped chives

Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. Reserve the pan juices for later use. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes).

Remove the bacon with a slotted spoon, and place in a medium mixing bowl. Add the flour, corn meal, sugar, baking powder and salt to the bowl, and stir until thoroughly combined. Gently stir in the corn, egg, milk and 2 Tablespoons of the duck fat. Stir until smooth.

Heat a large nonstick skillet or griddle to medium-high heat. Brush the skillet with the remaining duck fat. Using a ½ cup scoop, pour 4 corn cakes in the skillet and cook for 4-5 minutes per side. 

In the same cast iron skillet the bacon was cooked in, cook the butter and shallots until the shallots are translucent, about 5 minutes. Add the bourbon and cook for about 5 minutes, or until the bourbon has reduced and is almost gone. Once the bourbon has evaporated, pour ½ cup of the reserved pan juices from the duck confit to the sauce and continue to cook another 5 minutes. Whisk in the chipotle and maple syrup. Strain the sauce with a fine mesh strainer.

To serve, place an even amount of baby arugula leaves on four plates. Top with a corn cake, an equal amount of shredded duck confit and drizzle generously with strained sauce. Sprinkle with chives and serve immediately. 

Serves 4.

Be sure to check out my other entry Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade as well! These were a huge hit at my house and didn't last long!

Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini

Here in Texas, we are officially in the stage of watching everyone else on Facebook and Instagram enjoy the beginning of Fall, pumpkin spice everything and breaking out the scarves and cute boots while we continue to roast daily. So, even though it's in the high 90's and the humidity is out of control, The Home Town Cook’n Recipe Contest is gearing up for the holidays and they're looking for the best dishes to serve on Thanksgiving. I thought highlighting pumpkin in a savory way and adding a healthy amount of booze would brighten up the holidays even if Mother Nature decides not to cooperate in my neck of the woods. 

Using canned pumpkin makes throwing this soup together quick and easy. I pureed mine in my Vitamix for an ultra velvety finish and the sweet and salty crostini are the perfect crunchy dippers!

Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini

3 Tablespoons butter

1 large onion, chopped

2 sprigs fresh thyme

2 ½ teaspoons salt

3/4 teaspoon pepper

3 large garlic cloves, minced

2/3 cup Amaretto liqueur

4 cups chicken stock

4 cups pure pumpkin puree

½ teaspoon freshly grated nutmeg

12 (1/4 inch thick) slices baguette

3 ounces blue cheese

2 Tablespoons honey

½ cup heavy cream

Preheat oven to 400 degrees.

Place the butter in a large soup pot over medium heat. Add the onion, thyme, salt and pepper and sauté for 5-7 minutes. Add the minced garlic, and cook for 2-3 minutes or until the garlic becomes fragrant. Pour in the Amaretto and bring the mixture to a boil. Allow to simmer until Amaretto is reduced by half.

Add the stock, pumpkin puree and nutmeg. Simmer, over low heat for 15 minutes.

While the soup simmers, place the baguette slices in an even layer on a cookie sheet. Place the bread in the oven and toast for 10-12 minutes, flipping them over halfway through. Spread the blue cheese evenly over the crostini and return to the oven for 3 minutes, or until the cheese is warm and melty. Remove from the oven and drizzle with honey.

Turn off the heat, remove the thyme stems and stir the cream into the soup. Using an immersion blender or Vitamix, puree until smooth. Serve immediately with warm crostini.

Serves 6

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

My entry for Maple Leaf Farm's duck contest is up for public voting today to hopefully win the People's Choice award- $350!!

Here's the link to vote if you'd like to help me out. It's a quick and easy vote once a day until Monday the 18th at noon:

Vote Here

This is the first year I tried my hand at this contest and I'm kicking myself that I never entered it before. I was intimidated at first, since although I love duck and will order it at a restaurant, I've never made it at home. Now I am in love with the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for a holiday and naturally, I chose to celebrate Mardi Gras. Fried Green Tomatoes are one of my favorite appetizers and the tangy juicy tomatoes are then topped with the shredded duck confit and a creamy spicy duck bacon remoulade sauce. It's set atop mixed greens, sprinked with chives and even more of the crispy salty crunch crumbled duck bacon. You could serve one as a hearty starter, or give each guest two for a main course.

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

 

2 packages Maple Leaf Farms Duck Leg Confit (16 oz each)

5 slices Maple Leaf Farms Duck bacon, chopped finely

4 medium green (unripe) tomatoes, cut into ¼-inch-thick slices

3 teaspoons salt, divided

2 cups yellow cornmeal

1 cup panko bread crumbs

1 cup all-purpose flour

1 teaspoon pepper

2 cups buttermilk

6 cups vegetable oil, for frying

1/3 cup mayo

1/3 cup creole or whole grain mustard

1/3 cup ketchup

2 Tablespoons minced shallot

1 Tablespoon lemon juice

2 Tablespoons chopped flat leaf parsley

3 cups mixed salad greens

2 Tablespoons chopped chives

 

Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes). Remove the bacon with a slotted spoon, and allow to drain on a paper towel lined plate.

Line a large cookie sheet with paper towels. Sprinkle the tomato slices evenly with 1 1/2 teaspoons of the salt, lay them on the paper towels and let them stand for 30 minutes. After 30 minutes, dry thoroughly with paper towels.

In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the remaining salt. Pour the buttermilk in a shallow dish.

In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.

Working in batches dredge the tomato slices, first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato slices in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon, and allow to drain on a wire rack.

Place half (about ¼ cup) of the crisped duck bacon into a small mixing bowl. Add the mayo, mustard, ketchup, shallot, lemon juice and parsley to the bacon and whisk to combine.

To serve lay the greens on the bottom of a large platter. Lay the fried green tomatoes on the greens, top evenly with shredded duck confit and drizzle with duck bacon remoulade. Sprinkle with remaining duck bacon and serve immediately.

Serves 6-8

Sage and Pomegranate Sparkler

When I saw that Stirrings was hosting the Stir It Up Holiday Blogger Mixology Challenge I knew I had to join in the fun, and the holidays are the perfect time to try a cocktail challenge. I was thrilled when they sent me some delicious samples to work with. My first entry is totally delicious and would be a festive way to toast the new year!



Sage and Pomegranate Sparkler

Stirrings Cosmopolitan Rimmer
6 fresh sage leaves
6 ounces Stirrings Simple Pomegranate Martini Cocktail Mix
3 ounces vodka
juice of 1/2 a lime
4 ounces prosecco


Rub a sage leaf around the rim of 2 cocktail glasses and then press the rims into the Stirrings Cosmopolitan Rimmer to coat. In a cocktail shaker muddle 4 sage leaves. Fill the shaker with ice then pour in the Stirrings Simple Pomegranate Martini Cocktail Mix, vodka and lime juice. Shake for 30 seconds and strain into glasses. Top each off with the prosecco and garnish with the remaining sage leaves. Serves 2

To get your hands on some of these delicious mixers yourself, they can be found in Austin, TX at: 1st Colony Liquors, Total Wines & More, 34 Wine & Liquors, 6S Spirits, ABC Liquors, 82 Liquor

To follow Stirrings you can find them: Facebook, Twitter, Instagram, Pinterest

#STIRRINGSMIXOLOGYCONTEST

Cranberry White Chocolate Chess Pie

Don't cranberries just scream holiday?!

I'm so excited to be using Cape Cod Select premium frozen cranberries for their Holiday Blogger Recipe Challenge! They were nice enough to send me two bags of the most gorgeous cranberries I've ever seen to work with. Farm fresh, recipe ready, no additives, preservatives or GMOs, what more could you ask for?

Let's start with dessert, shall we?

My first entry is this gorgeous and festive Cranberry White Chocolate Chess Pie.

Cranberry White Chocolate Chess Pie

1 stick of butter

1 cup sugar

4 ounces white chocolate chips

1 teaspoon vanilla

1 1/2 tablespoons yellow cornmeal

4 eggs

1 1/2 cup Cape Cod Select premium frozen cranberries

1 unbaked 9 inch pie shell

Preheat the oven to 325 degrees F.

In a medium saucepan, over low heat, melt the butter. Once the butter is melted, whisk in the sugar. Remove the pan from the heat, add the chocolate chips and stir until smooth.

Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Sprinkle the cranberries evenly over the filling. Bake for 1 hour.

Remove from the oven and allow to rest for 30 minutes before slicing.

You can follow Cape Cod Select on Facebook, Twitter, Instagram and Pinterest

To find Cape Cod Select Premium Frozen Cranberries near you click HERE

Apple-gato

It's finally fall! 

Which, in Texas, means nothing since it's still hot and it will be for quite some time. Every Halloween my kids come home from Trick-or-Treating and we have to peel them out of their costumes, since they're covered in sweat and sugar. 

One of my favorite treats this time of year is the Caramel Apple Cider from Starbucks. I don't get them often, but it truly is like drinking an apple pie! Hot apple cider, cinnamon, caramel and whipped cream all combine to make a comforting, delicious drink.

Since Starbucks isn't cheap, and there isn't one close to my house, I decided to start making them myself and skip the ridiculous drive through price tag. While enjoying my copycat drink at home I started thinking about what would happen if I combined my Caramel Apple Cider with an affogato?! Affogato means drowned in Italian, and it is made by pouring a shot of hot espresso over scoops of vanilla ice cream.

My concoction takes cinnamon infused hot apple cider in place of the espresso and pours it over caramel gelato and a drizzle of salted caramel sauce! Decadent I tell you!

These are dead simple to put together but also look pretty impressive. If you want to serve these at a party, or before heading out to trick-or-treat, just keep the apple cider mixture in a crock pot (it'll make your house smell amazing as well) and let guests ladle the hot mixture over their gelato right before serving.

If you really want to be naughty, a shot of butterscotch schnapps is delicious mixed in as well!

Apple-gato

1 cup apple cider

1 cinnamon stick

2 Tablespoons jarred salted caramel sauce

4 cups caramel gelato

Place the apple cider and cinnamon stick in a small saucepot over medium-low heat. Bring the liquid up to a simmer and allow to steep for 10 minutes. Remove and discard the cinnamon stick.

While the cider is simmering, place the caramel sauce in a small shallow plate and holding the glasses upside down, dip the edges into the sauce.

Place about 3 scoops of gelato into each rimmed glass and pour about ¼ cup of the cinnamon infused cider in each glass. Serve immediately.

Disney's California Adventure

On Christmas morning, in the pitch black all I heard was a little voice saying

"It's 52 o'clock mama"

then a little while later, and a little louder

"mom, I just want to let you know it's 53 o'clock"

 Even on vacation, after being up longer then they ever had in their lives the day before, my kids were up bright and early Christmas morning! We opened a few small gifts in the room and then headed to Disney's California Adventure Park. Because we were staying in a Disney hotel we were allowed to enter the park 1 hour before it was open to the public, so we took advantage of that and chose to do the "most popular" rides and experiences first before the park got crowded

I was totally shocked to be the first people to walk up and meet Anna and Elsa. Brianna was in absolute heaven and was so excited! I loved that since there was no one else in line we weren't rushed and the princesses took a long time with her and were so sweet. From there we went to the very back of the park and hit Radiator Springs.

The rides in Cars Land were some of my favorites! There was a moment while we were spinning on the tractor in Mater's Junkyard Jamboree that Marshall was laughing hysterically and yelling "this is Awesome!!" at the top of his lungs. There wasn't even a full line of people waiting for the next ride, so the man just let us stay in our same seats and ride it again immediately once it ended. After getting dizzy, we headed to Radiator Springs Racers which may be the top favorite ride for all of us at the end of our trip!
We were able to ride this twice and then grabbed a Fast Pass for later in the day to ride it one more time. By the end of the day the wait time was close to 2 hours, so I'm so glad we went there first when the park wasn't open to the public and then as soon as the Fast Passes opened at 8 am we grabbed one and went around the rest of the park until it was our time to return. Such a time saver!!
I had downloaded the "Disneyland Wait Times Free" app on my phone and that was also a huge help in figuring out what we should do next and which rides we should get passes for. If anything was 30 minutes or less, we went for it. If it was longer we would either get a Fast Pass or go to that one later on. I totally recommend having something similar on your phone if you go!

Once we did our second ride and grabbed our Fast Passes we took a break for breakfast at the Cozy Cone Motel. I think another tip for having a successful trip, especially with little ones is to eat at "off times" I brought a box of granola bars with us and packed them in our bag each morning. We would snack on those while waiting to get into the parks in the morning and were able to do the bigger more popular activities when everyone was eating breakfast. Then, once the park started to get more crowded we would take a break and eat. Then it wasn't hard to order food or find a table since most of the breakfast rush had already passed. Having a late heavy breakfast set us up for having a snack in the afternoon and then an early dinner- again, when there wasn't much of a wait time for ordering or finding a table. For us, it worked perfectly!
 Cozy Cone Motel was the cutest little spot and each cone had a different snack or meal. We tried both of their breakfast cones:  Chorizo & Eggs Cone- Scrambled Eggs, Chorizo, Tomatillo Sauce and Pico de Gallo served in a Bread Cone and the Southwest Scramble Cone- Scrambled Eggs, Bell Peppers, Onions, Roasted Corn, Black Beans, Cheddar Cheese and Avocado Corn Salsa served in a Bread Cone. The Chorizo Cone was so much better than the Southwest Scramble one! They were both delicious, but the chorizo one was by far my favorite! My kids are already asking me if I can make them at home and I can't wait to try!

It was such a gorgeous day and we had a ton of fun meeting characters, riding different rides and seeing the shows that were offered. All was great, merry and magical until we got on that damn Ferris Wheel. It looks all innocent from far away and then you get on it and realize the entire cart slides on rails and when you are actually sliding on said rails into the middle of the giant wheel you feel like you are an inch from death. I'm not kidding, it terrified me and my kids were begging to get off of this thing. There is also a stash of barf bags provided for you on each door. How convenient.

After that traumatic experience, my kids and husband decided to try out Tower of Terror (which did not scare them as much as that wheel of death if that tells you anything) and I found a better way to spend my time by people watching with some bubbly. Let me tell you, after sitting and just watching the people walking by for about 30 minutes or so, I was shocked at the amount of mullets I saw. Why is this still happening?!

 We filled the rest of the day with:

 meeting Olaf- the kids were so excited but the line was WAY long, Goofy's Sky School Ride- the kids did this one 6 times in a row, Grizzly River Run- this is like a white water rapids "ride" where you will get soaked, Toy Story Mania- this one is also in Disney World and my kids love it!

Ariel's Undersea Adventure, Bug's Land, The Carousel and walking the Boardwalk

After all that I was starving and was really glad we had early dinner reservations at Ariel's Grotto at 4:30. It was right when the sun was setting and it was really beautiful to look over the water at the death wheel over dinner.

 When you walk in you are met with these gorgeous views before you walk down a long winding staircase to meet Ariel, take pictures and then are seated at your table

 Beautiful!
We were given this pretty bread right when we sat down

And I got this fun drink! It was so delicious and my kids were amazed by the light ice cube, so naturally, I ordered another so each kids could have a light. The things we do for our kids...

I will be re-creating this drink at home for sure!

"Magical Star Cocktail- X-Fusion Organic Mango and Passion Fruit Liqueur, Parrot Bay Coconut Rum, Pineapple Juice, and a souvenir Multicolored Glow Cube"

Our starters were Veggies and Ranch for the kids and Crab Soup for us, which I could have sworn was the exact soup we had the night before. It was delicious, but I didn't notice any crab in it

For entrees Louis had the Red Oak-Smoked Honey-Whiskey Barbecue Tri-Tip with Mashed Potatoes and Seasonal Vegetables and I had the Fire-Roasted Corn Cakes with Sautéed Spinach, Onions, and Shiitake Mushrooms with spicy Bean Salsa and Chili Oil Drizzle. Mine was SO good and it was a huge portion so I wasn't able to finish it all even though I tried! Louis said this was better than the dinner the night before, but still not amazing. I really think Ariel's Grotto was worth it, especially if you have a small princess in your family!

Marshall chose Ursula's Octo-Dog- served atop Macaroni & Cheese with fresh Fruit and Vegetables and Brianna had Angel Hair Pasta a la Dinglehopper served with fresh Fruit and Vegetables

All through dinner you are visited by all the princesses there that evening.

Again, Brianna was in heaven!

For dessert the kids and adults got their own trios

 I think the s'mores bar was the best with the mini crème brulee was a close second

Then the waiter brought the kids a cupcake for being so well behaved at dinner

Another sweet end to a fantastic day!

It's the Most Magical time of the Year!

Have you ever had a vacation so amazing and wonderful that when you got home you were in a funk because all you want to do is go back? That's how I feel right now staring at my gigantic pile of laundry and suitcases.
On Christmas Eve morning, Louis and I woke up ridiculously early, showered and got dressed, packed last minute items and then put a robe on so the kids wouldn't know we were already ready. Then we went into their rooms and told them we heard a lot of noise downstairs and the Elves had woken us up so we all needed to go downstairs and check it out

I think they were both still asleep and didn't really understand what was going on at the time but they threw on their shirts and away we went
We got in our car and headed to the airport, got on the shuttle bus, then on a plane then on another shuttle bus, then to our rental car and finally arrived at the Paradise Pier Hotel
It was all decked out for Christmas and I loved that the hotel was a 5 minute walk away from the parks. Once you get to the property you don't need any shuttle busses or car rides to get where you want to be!

We were dying to get into the park and start our day, so we settled in pretty quickly and walked over to Disneyland

I know for some people, Disneyland or World is the last place they want to be, but for me, I couldn't think of anything better to do with my kids. I think them being 8 and 5 was the best possible age to go! No strollers and diapers to worry with, they are big enough to walk on their own everywhere we needed to be, and yet they were still young enough to be in wonder and awe of everything the parks had to offer. There were many times where they asked "is that real?!" on a ride. I can't count the number of times while we were walking to our next ride, or waiting in line to meet a new character where one of them would just look up and say "you're the best mom in the whole widest world" or "this is my favorite-est day, mama".
Priceless moments that I will never forget.
I suppose I love Disney for all those reasons and the fact that, while there, I can say yes so much more than I can at home. Everything is geared for them and there's not much that isn't a possibility while you're there.
You want to meet your favorite character? OK
You want to be the driver of a race car while I sit back and enjoy the ride? Sure
You want amazing fireworks while eating cotton candy every night? Done
Magical

Doesn't everyone take goofy selfies while spinning on the Teacups?
No?
Oh well, on to the food!
Disney is so good about paying attention to the tiniest details and food in the parks is no exception
As soon as we got to Main Street we grabbed and inhaled corndogs. It was the best freaking corndog I've ever had! When I say we inhaled them, I really mean it so there is no picture proof to show you, but I promise it was great!

Louis' first request was a Mickey Bar. I don't know why they are SO good!
After a long day of travel and then the excitement of finally being in the park we were starving for dinner. The first night in the parks I made reservations at the River Belle Terrace Restaurant. It's one of the original restaurants in the park and it offers the Fantasmic Dining package, which means when you reserve a table for dinner you are automatically given a pass for a reserved seating area to view the Fantasmic show that night.
The dinner is a 3 course meal and your view for the night can't be beat while watching the Mark Twain Riverboat paddle down the Rivers of America

Louis and I started with the Creamy Corn Chowder with Bacon and Chives and the kids got veggies and ranch. It may have been the fact that I was starving, but I practically licked my bowl clean. The soup was awesome! Unfortunately I can't say the same for our entrees.  Louis got the Slow-roasted New York Strip and Cajun Shrimp Skewer with Garlic Mashed Potatoes, Seasonal Vegetables, and Red Wine Reduction. I got the Hand-tossed Cavatappi Pasta Primavera in Garlic Cream Sauce with Seasonal Vegetables. Both dishes were literally just ok, I would not recommend either of them, but I think my pasta was marginally better than Louis' dish. I would have been happier with a corndog.

Marshall tried the Grilled Chicken with Garlic Mashed Potatoes and Seasonal Vegetables but didn't finish most of it and Brianna got the Macaroni & Cheese with Seasonal Vegetables and Grapes but they both had hacked into everything before I could get a pic of their plates.

We ended the meal with Confetti Cupcake with Chocolate Frosting for the kids, Caramel Apple Pie with Streusel for Louis and River Belle's Chocolate Mousse Cake with Raspberry Sauce for me

Before we were served our dessert the kids were falling asleep at the table. I knew they wouldn't make it another 2 hours in the park, so I spoke with our waitress and they were so understanding and nice she printed me new passes to use on another night for the Fantasmic show! We went back to the room, put the kids in bed and they literally passed out in 2 seconds! Louis walked downstairs while I was bathing the kids and brought me this

Best. Husband. Ever.

We clinked our neon plastic glasses and couldn't wait to wake up on Christmas morning and do it all over again!