Wednesday, May 27, 2015

Strawberry Lemonade Dip




Need a quick "something" to bring to a pool party or for company? The ingredients in this recipe are usually on hand at our house in the summer months. But...if you have the time, the longer you let yummy fruit dip chill, the more balanced the flavor.

Remember to keep this dish chilled when you serve it for maximum deliciousness!




Print Recipe

Strawberry Lemonade Dip

Ingredients

  • 1 10 ounce container strawberry non-fat Greek yogurt
  • 1 8 ounce block light cream cheese
  • 1/3 cup natural lemonade
  • 1 lemon zest

Directions

  1. Whip yogurt and cream cheese in a mixer until well blended. 
  2. Add lemonade and lemon zest, whip until combined. 
  3. Chill 2-4 hours. Serve with strawberries and graham crackers.

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Tuesday, May 26, 2015

The Boathouse at Downtown Disney {First Look!}



The Boathouse at Downtown Disney started accepting reservations on May 15th - and we made sure we had them!

I don't know if it was the gorgeous Florida weather we were having, or the company, or both, but The Boathouse is hands-down, my NEW favorite place to be at Downtown Disney.

We had 7:30 pm reservations, but since we were wondering around Downtown Disney we strolled over to The Boathouse around 5:30 pm to check out the scene.

The first view you have as you are coming to The Boathouse from the Westside of Downtown Disney is of the enormous Dockside Bar.


It seemed like a no-brainer for us to find seats at the bar and order a refreshing beverage (ok, we split a bottle of wine). The views from the Dockside bar are SWEEPING. My pictures do not do the view justice. The Boathouse is directly across from Saratoga Springs. Beautifully manicured grounds, with a water view in the middle. As you turn your gaze from Saratoga Springs to the west, you can see Downtown Disney all while taking in the long doc, supreme boats, and dockside couches, seating, and relaxation areas. Oh! And listen for the HOOOOOONNNNKKK of the Amphicar as it comes in to dock!


The inside of The Boathouse is expansive with a large inside bar and multiple areas for dining. We were lucky enough to be seated at a cozy table for two near the live music (BTW: The live music is piped out to the Dockside Bar!). If you want, you can even sit inside a Chris Craft turned into a booth!


The Boathouse offers two menus - a typical bar menu with burgers, snacks, and sandwiches. Then, they also offer the full dining menu with locally sourced selections. We decided to opt for the full menu and I ordered the Pan Roasted South Carolina Flounder and Sean ordered the 12 ounce Filet. My flounder was served over a bed of roasted corn and greens - very light, buttery, yet filling. Sean's Filet did not come with any sides, so he ordered roasted potatoes and broccoli. The filet was delicious (not Ruth's Chris delicious, but still very tender and tasty). The roasted potatoes and broccoli are meant to be shared with the table - keep that in mind!




After a very filling meal, fantastic live music, a sunset to die for (and yes, I've been told you CAN see the fireworks from the dock!), we ordered a few night caps and relaxed while our food settled. All told, we were at The Boathouse for 4 hours. 4 HOURS people. We would have stayed longer but we had a big day ahead of us the following day...




Monday, May 25, 2015

Spring Risotto with {Key Lime} Shrimp


Print Recipe

Spring Risotto with Key Lime Shrimp

Ingredients

  • 2 Tablespoons Coconut Oil or butter
  • 4 cloves garlic minced
  • 1/4 cup Key Lime juice Nellie and Joe's Famous Lime Juice
  • 3/4 cup white wine
  • 1 Pound shrimp 21-30 count, deveined and detailed
  • 2 leeks thinly sliced
  • 3-4 cups low-sodium chicken stock
  • 1 cup Arbario rice
  • 1 package asparagus chopped into 1 inch pieces
  • 1/4 cup grated fresh Parmesan

Directions

  1. In a large pot over medium heat, melt coconut oil. Add the garlic and saute for 3-5 minutes.
  2. Mix the key lime juice and white wine in a measuring cup. Divide into 1/4 and 3/4 cups. Add 1/4 cup Key lime juice and white wine to the pan. Stir until blended.
  3. Add the shrimp and saute until pink and opaque - approximately 5-7 minutes. Move sauteed shrimp to a bowl to keep warm.

  4. With the heat still on medium, place the garlic and leeks in the large saucepan with the remaining liquid from the shrimp. Saute for 3 minutes until the leeks become translucent.
  5. Add the rice and stir until the rice is wet.
  6. Add the remaining lime juice and white wine to the rice. Continue cooking until the lime juice and wine evaporates completely.
  7. Lower the heat to simmer, pour 1 cup of chicken stock over the rice and cook, stirring periodically.
  8. When the rice has absorbed the liquid (about 10 minutes), add the second cup of chicken stock. Allow the liquid to absorb and then add the final cup of chicken stock. When the final cup has absorbed, your risotto should be just tender. Add more chicken stock, as necessary.
  9. When your risotto is tender, stir in the asparagus. Cook for 1 minute until the asparagus is heated through. Remove the risotto from the heat and stir in the parmesan. Add salt to taste.

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