In preparation for our trip, I have been doing a lot of research on all things Disney. One website I have been on a lot is called Allears.net. It has every menu at every restaurant, every hotel, every attraction, behind the scenes info, etc. Seriously, if you ever just want to get a quick Disney fix (or is it just me?), a visit to the website is sure to put a smile on your face!
The thing I love best about the website is that there are actual recipes from the Disney restaurants there! Not all the recipes, but a lot of them! I guess it's Disney policy that you can ask for any recipe at any restaurant and they will give it to you, no questions asked. How magical is that?!
Anyway, I tried this one out the other night to rave reviews from my hubby and Josh boy:
Katie Coyote's Grilled Chicken Pasta
Whispering Canyon Cafe
Wilderness Lodge
Yield 4 servings
Boursin Cream Sauce
Ingredients1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper
Method of Preparation1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.
2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.
3. Season with Salt and Pepper to taste.
4. Strain and set aside.
Roasted Poblano Pepper
Ingredients1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers
Method of Preparation1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.
2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.
3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.
4. Under cold water, peel and de-seed the Peppers and dice. Set aside.
Blackened Chicken Breast
Ingredients2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil
Method of Preparation
1. Season both sides of the Chicken Breasts with the Blackening Seasoning.
2. Add the Olive oil to a sauté pan and sauté both sides of the
Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.
Mixed Vegetables
Ingredients1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)
Method of Preparation1. Combine all the vegetables together and set aside.
Kate Coyote’s Grilled Chicken Pasta
Ingredients1 tablespoon Olive Oil
Boursin Cream Sauce, prepared as directed
Roasted Poblano Peppers, prepared as directed
Blackened Chicken Breast, prepared as directed
Mixed Vegetables, prepared as directed
Penne Pasta, prepared as directed on the box
Method of Preparation1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.
2. Add the Chicken and sauté for 5 minutes.
3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.
4. Serve over a bed of cooked Pasta.
5. Top with grated Romano Cheese.
It's a bit labor intensive, and I did make a few adjustments - I didn't blacken our chicken because I'm not a fan of anything too spicy. Also, I only used red pepper and zucchini rather than all the other veggies (for cost's sake). Finally, I omitted the poblano pepper step (again - not sure about the spice factor). But the flavor of the sauce was flavor enough for us - the heavy cream with the melted Boursin cheese - DELISH!
Whispering Canyon Cafe @ Fort Wilderness
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