Studio Dining and Recipes

[roumic]

I joined DVC about three years ago and we only stay in a studio since there are only two of us. We primarily drive from Louisiana so we have the ability to bring a variety of things. I have not seen a whole lot of recipes for cooking in a studio, other than breakfast, so I thought I might throw out some things that we have done for our past few trips in hopes that it would spark some ideas. I need some new recipes to keep from growing tired of the same old thing.

 

[roumic]

When I was younger, my mother often made sausage rice for us in her rice cooker. I don't own a rice cooker so I modified it to cook in the microwave so it would definitely be doable in a studio. You need one can of French Onion soup, 1/2 pound of smoked sausage, and one heaping cup of instant rice (I use brown rice). Combine in a bowl and microwave for seven minutes. Stir, if there is still liquid microwave in one minute increments until the liquid is absorbed. We always had this with petit pois peas and onions so I bring a can along with some dehydrated onions. We also always had cucumbers with vinegar and Tony's. Of course we like spice, so we always sprinkle some Tony's on the sausage rice just before eating.

 

[roumic]

We have brought with us on past trips several microwave cookware pieces such as multicooker pot, poached egg and omelet cookers. I also bought microwave safe plates and bowls. The egg cookers are of course very handy for breakfast, especially the years that we do not go to the parks and have more time for the parks. We often have eggs with bacon (heat and eat kind) and bagels or english muffins.

 

[roumic]

We also bring one of those plug-in sanwich makers that you can find for $3 on Black Friday. This makes a great grilled cheese (with meat for him and without for me) to go with the classic Campbell's Tomato Soup. We can also do french toast in it as well as cinnamon toat for breakfast which is really easy - bread slathered with butter and sprinkled with cinnamon and sugar then toasted. At home we have a toaster oven, but we have to use the sandwich maker on vacation. Of course you can make more than just grilled cheese. I love a pepperoni pizza sandwich - sauce, provolone, and turkey pepperoni warmed between two slices of wheat bread. It is also handy for turning slice bread into garlic bread with a little butter and garlic powder which is wonderful with a salad or pasta.

 

[Robbi]

Thanks for the recipes, they sound delicious.

 

[roumic]

I am considering buying a small electric skillet with cover and a small crock pot. I may take my mom up on her offer of her small George Foreman since they don't use it anymore and I now have two waffle irons at home so I may add one to my Disney stash. I do not rent an owner's locker but keep a DVC bag packed with our DVC things in a closet so it is always ready to go. These would definitely open up the possibilities of what I can cook there.

 

[roumic]

Our first year as members, we did not go to the parks and planned on eating supper in the room for most nights. Proteins have also been the challenge for us since most meats are not very appealing after being cooked in the microwave so I precooked and froze our entrees. We have brought with us meatloaf, lasagna as well as mexican lasagna, and crockpot roast. I would cook them and allow them to chill over night in the refrigerator, then portion them out the next day into individual servings which I wrapped in plastic wrap and then foil. These were then placed in a labeled plastic freezer bag and that I could grab from the freezer the morning we left for WDW.

I won't bore anyoone with my meatloaf recipe since there are so many out there and there is nothing special about it. I will try to post the lasagna recipe tonight since it is a quick and simple recipe.

 

[roumic]

The lasagna recipe came from a spaghetti sauce jar years ago and takes just over an hour to cook from start to finish. To make it you need one 28 ounce jar of spaghetti sauce, six uncooked lasagna noodles, one 15 ounce container of ricotta cheese, two cups of shredded mozzarella cheese and 1/4 cup of parmesan cheese. In a two quart baking dish, spread one cup of spaghetti sauce and top with three of the uncooked noodles. Top with the ricotta cheese, once cup of the mozzarella cheese, parmesan cheese and then one cups of the spaghetti sauce. Top with the remaining three noodles and the rest of the sauce. Cover and bake at 375 for one hour. Top with the other cup of mozzarella cheese and let stand for five minutes.

I sneak spinach into the middle layer and I add ground meat or browned sausage to the middle on half of the lasagna for him.

We have this with a salad (bagged or from the QS restaurant) and garlic bread from the sandwich maker.

 

[jwilks56]

We are going to bring a crockpot and most mornings I am going to start something so it is done when we get in. I found a ton of things on Pinterest. I am also from Louisiana and found a killer red beans and rice recipe. I have a BBQ chicken recipe and a pork recipe and a pulled pork recipe that I have tried and are incredible. I can get the recipes for y'all if you want to try it. Let me know. I think crockpot is a good way to go.

 

[solstice621]

We will be staying in a studio in Feb, and will bring a crock pot, along with microwaveable plates/bowls (this is essential). I am already thinking of recipes for it(anyone have a good crock pot Mac and cheese)? My favorite crock pot recipe is a beef stew.

BTW, great topic for a thread!

 

[roumic]

We are going to bring a crockpot and most mornings I am going to start something so it is done when we get in. I found a ton of things on Pinterest. I am also from Louisiana and found a killer red beans and rice recipe. I have a BBQ chicken recipe and a pork recipe and a pulled pork recipe that I have tried and are incredible. I can get the recipes for y'all if you want to try it. Let me know. I think crockpot is a good way to go.

I would love to have those recipes! Thanks so much!

 

[jwilks56]

Red Beans and Rice in Crockpot


1pound of red beans
8 cups of water
1 green bell pepper chopped
1 medium onion chopped
3 stalks of celery chopped
3 garlic cloves minced or chopped (I used the pre-minced)
2 cans of Chicken Broth
1 TBLS of Creole Seasoning (Tonys) (sometimes I don't use at all cause I find the sausage adds enough spice for my family)
1-1/2 pounds of sausage(I use Richards Green Onion)
Cooked rice

Rinse beans and pour in crockpot.
Add chopped veggies.
Cut sausage into bite sized pieces and put in crock pot.
Add seasoning, water and chicken broth.
Cook 7 hours on High setting.
About 20 mins before your ready to eat cook rice separately.
Serve red beans over rice.

My DH isn't big on veggies but cooking it this way the veggies disappear and he had no clue they are there. Toward the end I mash up the beans and let it thicken up because I am not big on watery red beans. But it I'd awesome and feeds a ton.

 

[jwilks56]

Pulled Pork on Crockpot.


2lbs pork tenderloin.
20 oz bottle of Root Beer(I use A&W)
2 to 3 oz of Liquid Smoke Natural Hickory
1 bottle of Jack Daniels Hickory Brown Sugar BBQ sauce(are your favorite)

Put pork,root beer and liquid smoke in crock pot.
Cover and cook on high for 6 hours.
After 6 hours drain liquid. Keeping a little for mixing.
Pull the pork in crockpot. On warm setting.
Add BbQ sauce and a little cooking sauce. Mix together and serve on bun.

I like to make coleslaw or buy coleslaw with it.

 

[jwilks56]

Crockpot Ranch Pork Chops

1 pack of thick cut boneless pork chops
1 can of Cream of Chicken Soup.
1 packet of dry ranch dressing mix

In crockpot layer pork chops
Add cream of chicken soup
The sprinkle Ranch all over top

Cook on high for 4 hours or low for 6 hours

The gravy it makes is awesome on mashed potatoes. .

 

[jwilks56]

Last one for now.

BBQ Chicken in Crockpot

4 to 6 chicken Brest
1 bottle of Sweet Baby Rays BBQ sauce (I use the small one and its enough)
1/4 cup of vinegar.
1/2 tsp of red pepper flakes.
1/4 cup of brown sugar
1 tsp garlic powder

Mix everything but chicken in crockpot
Add chicken. Cook on Low for 4 to 6 hours.

 

[com_op_2000]

DW usually makes a one pot meal:
Stew
Soup
Lasagna
As we usually stay in studios, these work out great for heating in the micro-wave. We sometimes will eat breakfast out and then depending on what we are doing that day either lunch or dinner in the room every day.

 

[roumic]

12 corn or flour tortillas, 8 inch size
24 ounces of enchilada sauce
1 can of refried beans thinned out with salsa to taste
1 pound of browned ground meat
2 cups of shredded cheese of your choice

Preheat oven to 350 and grease two quart baking pan. Spread three-fourths of a cup of enchilada sauce in the baking pan and cover with four of the tortillas. Cover with 1/3 of the grounded meat, one cup of enchilada sauce, and 3/4 cup of cheese. Repeat the process two more times ending with enchilada sauce on the last layer. Cover with foil and bake for 20 minutes. Remove the foil and sprinkle with the last of the cheese, then bake for another 10 to 15 minutes. Let stand for about 10 minutes before serving.

I usually serve this with salsa rice which I use instant rice and replace half the amount of water that the instructions on the box call for with salsa and mcrowave according to the package directions. We also like mexican corn with it.

The lasagna can be topped with sour cream, black olives, cilantro, chopped onion or scallions, avocado, or shredded lettuce but with the limited space in a studio, I never have these things.

 

[RSWA2]

Anyone successfully do any cooking with non-perishable proteins?

Since we're flying and will not have a car and don't want a taxi, I would only be able to fly (5 hours) with canned or dehydrated stuff.

So have you guys used spam or anything else? Maybe canned chicken or tuna? I'm not sure what other types of meats there are.

 

[roumic]

I have several hunters in the family so we often have deer roasts in the freezer so I will post instructions on that particular version but beef roast is not much different except it does not need the marinade to remove the gamey flavor that deer can sometimes have. Cooking a deer roast is usually a two day process - one to marinate and another to cook.

Marinade
1 deer roast (2.5-4 pounds)
enough milk to cover roast
worcestershire sauce
Tony's or your creole seasoning of choice

Place all of the ingredients in a large zip top freezer bag. Be sure to place in another container in case the bag leaks and marinate at least a few hours.

Cooking
2 tablespoons of brown gravy mix
1 packet of dry French Onion soup mix
Garlic cloves, peeled (the number will be based on your taste and the size of the roast)

Remove the roast from the marinade and allow it to drain well. Place into crockpot. Cut slits into roast and stuff with the peeled garlic cloves. Cover with gravy mix and soup mix. Cook on low for 6-8 hours or on hig for about 4 hours. The roast will fall apart when it is done. If there is not enough gravy (my family likes a lot), I mix up extra gravy on the side using more brown gravy mix.

We usually have this in the studio with petit pois peas and instant mashed potatoes or our lastest favorite, baked potatoes, which were baked at home and then frozen. I bake these usually in the microwave in large batches and allow them to cool on wire racks. Once cooled, I wrap them individually in heavy duty foil making two rounds on each potato and twisting ends. They are then placed in a plastic zip top freezer bag.

 

[roumic]

We will be staying in a studio in Feb, and will bring a crock pot, along with microwaveable plates/bowls (this is essential). I am already thinking of recipes for it(anyone have a good crock pot Mac and cheese)? My favorite crock pot recipe is a beef stew.

BTW, great topic for a thread!

I found this recipe from Trisha Yearwood on the Food Network website. I have not tried it yet but I thought I would pass it along since it received 4 out of 5 stars on the website. Not sure how large your crock pot is but there are a number of website that help in figuring measurements for smaller or larger serving sizes.

Ingredients
Cooking spray
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.