As part of the Disney Social Media Moms Celebration, we were treated to a wonderful dinner at Disneyland’s Big Thunder Ranch on the first night of the conference. The dinner, focused on on “The Magic of Healthy Living,” emphasized the importance of eating well and staying in shape. Particularly featured were Disney’s line of flavored apple slices (apples infused with flavors like grape, blue raspberry, and vanilla), as well as their “Snackers” and “Foodles,” which are snack packages containing healthy treats like grapes and cheese, apple slices, pretzels, and yogurt.
We got to sample some of the flavored apples and the snack packs, and they were pretty great. I especially enjoyed the grape-infused apples, and the Avengers-themed pretzel, cheese, and apple “Snackers” were a big hit!
Overall, Disney’s got some great snack options for kids and “grown-ups” alike, and to someone as health-conscious as I am, that means a lot. I definitely see us picking up some of Disney’s “Snackers,” “Foodles,” and flavored apples in the future.
Check out Disney’s “Foodles,” “Snackers,” and apple slices at a grocery store near you, and in the gallery below!
When it comes to family dinner time – I’ve got maybe 25 minutes to put something yummy on the table or I‘m calling the pizza place around the block before my son starts eating my arm (he’s a growing and hungry boy)…. Manwich wants to help you find delicious ways to connect with your family around the dinner table. From the creative recipes on the Manwich website to the fun Ecards that are launching soon to help spark dinner conversations, this kid-stopping fav has something to make everyone happy. We hope you’ll join us as we share ideas for bringing your family’s full attention back to mealtime at the…
Manwich Twitter Party
When: Tuesday, August 13 2013 from 8:00 to 9:00 p.m. EST
You may never heard of PlumDistrict.com until this very moment – this startup from California is moving and expanding like wild fire, yup I know sorry for the terrible pun. This week they’re kicking of New York City with a “Week of Treats.” Each day this week will be featuring some of our parents’ favorite treats from neighborhoods around the city, and just to give you a sneak peek.
The Week of Treats features deals like:
$5 for $15 of cupcakes and baked goods from Buttercup Bakeshop (on the Eastside and Westside!). This includes our all-time favorites like their banana pudding and red velvet cupcakes
And $7 for $15 of waffles from the famous belgian waffle truck, Waffles & Dinges
They are giving their first 100 a $5 credit on their first purchase of a Plum Deal on PlumDistrict.com. Just enter FIRSTPLUM – I have a feeling thats going to go quick so I’ve arranged a little private coupon code for you DaDaRocks readers. Just enter dadarocks and the first 10 of you to do so will receive $5 off.
The best burgers in New York City in my opinion are Shake Shack – its as if god himself opened it and declared it AWESOME! While I didnt steal this recipe from Shake Shack – I’m told by many this is as close as your going to get it without waiting on an hour and half line on a day like today! I did however lift this recipe from American’s test kitchen (so blame them if its not 100% and shake shack you can blame them too if everyone starts cooking this at home!)
Makes 4 burgers
Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.
10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
6 ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion
1 recipe Classic Burger Sauce (see related Serve With recipe)
Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
Better Beef for a Better Burger
Chuck is the usual choice for burgers. For the best flavor and tender juicy texture, we opted for two better cuts of beef: sirloin steak tips (right), which contribute big meaty taste, and well-marbled boneless short ribs (left), which lend the fat that keeps the burgers juicy. For best results, buy ribs with at least as much fat as the rib in the photos…
Keys to Loosely Packed Patties
FREEZE Chill meat in freezer, separating cubes by at least 1/2 inch, until firm but still pliable, 15 to 25 minutes. Pulse meat in food processor.
SPREAD AND DIVIDE Spread chopped meat over baking sheet and remove any large chunks or stringy connective tissue. Gently separate meat into 4 piles.
SHAPE Without lifting or compressing, gently form meat into thin patties with rough edges and textured surface.
Getting the Perfect Grind
Underprocessed meat will lead to gristly bits in the finished burgers and patties that don’t hold together. Overprocessed meat becomes rubbery and dense as it cooks. Perfectly ground meat contains pieces that are fine enough to ensure tenderness but coarse enough that the patty will stay loose.
If you want full details here is the video that it was pinched from… along with the old-time fries
While in Texas a couple of weeks ago my sister in law Kari broke out dessert that she cooked which was this amazing Key Lime Pie (YUM and DROOL just thinking about it) after a few people on facebook commented on a post asking for the recipe (or more like begging and pleading) I would like to share an amazing and super easy to make Key Lime Pie recipe (THANKS KARI!)
here it is:
1 (14 oz) can sweetened condensed milk
3 egg yolks
1/2 c. Lime juice
1/2 c. Heavy whipping cream
Zest from one lime
1 9-inch Graham cracker crust