Road Trip Fuel from Trader Joe’s

Road Trip Food

It’s the last month of summer…which can only mean one thing…ROAD TRIP!! Nothing like hopping in a car with the AC blasting and traveling all over the country while its scorching hot outside.

But while traveling through random towns and in the middle of nowhere, its important to have some fuel on hand. Road trips are also famous for gas station food and convenience items, and quick serve restaurants, that all have a bad rap for unhealthy foods. When we travel, we always make sure we are stocked up on our favorites from Trader Joe’s (both healthy and decadent).


Beef or Turkey Jerky

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Beef Jerky is the ultimate road trip food. I remember going to gas stations as a kid and coming out with a giant, flat strip of dried beef. If you are looking for a leaner version, opt for the turkey jerky.


Turkey Chomps

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This is the last time we talk about meat on this list, promise. We also love CHOMPS, specifically the Turkey flavor, which is lower fat than the original beef flavor.


Roasted Seaweed with Salt

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One of our favorite snacks to have on hand from Trader Joe’s. Seaweed is a great way to get in your potassium, iodine, magnesium and vitamins A and C. It’s also a low calorie way to whet your savory tooth – 60 calories for the whole package!


Black Cold Brew Coffee

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I am not normally a black coffee kind of person, however the canned black cold brew from Trader Joe’s is very creamy and smooth, making it a personal favorite. This is a great choice to bring on the road when you won’t be able to come in contact with a Starbucks for miles.


Sweet, Savory & Tart Trail Mix

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Hands down, our favorite deconstructed candy bar…er, trail mix. This variety three different types of sweet chips: chocolate, peanut butter and white chocolate. As well as cashews, peanuts and different varieties of raisins. But be mindful of enjoying these, as 1/4 cup contains 150 calories (which can add up significantly as you sit in the passenger side eating palmful after palmful) (not that I know from experience…)


Organic Oats & Flax Instand Oatmeal

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Why pay an arm and a leg for breakfast when you can have these delicious (and healthy) oatmeal packs ready to go? Just bring a bowl and find some hot water (Starbucks? Microwave?).


Honey Wheat Pretzel Sticks

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Sometimes, you just want to munch on carbs in the car. We feel that! Why not reach for a satisfying whole grain pretzel that the whole family enjoys?


Other great options for road trips on the aisles of Trader Joe’s:

  • Individual Packages of Almonds – We also love having a snack rich in protein and healthy fats to keep us satiated on the road.
  • Gum– Trader Joe’s has some delicious gum at the checkout. Whatever brand you choose, look for sugar free and make sure you have some on your next road trip. This helps with to combat eating while bored, something even the most intuitive eater can encounter.
  • Water– As much as stopping to use the bathroom constantly is a pain, dehydration is an even bigger pain. Make sure you have some with you on your travels.

SWASHBUCKLED! (S2E8): It’s The Great Trader Joe’s Campout, Charlie Brown

This week, we get real rugged with our ode to camping! Full of tin foil dinners, meat granola bars, improvising barware, “postmatesing” liquor and lighting things on fire. Plus grammar and vocabulary lessons (non-camping related). Check out the full episode here!

 


Ingredients featured in this week’s episode:

 

In preparation of camping this summer, Amanda tried out her camp cooking skills in the Fearless Flying Kitchen. Although, she doesn’t really ever go camping and thinks you can just throw packets of foil into the open fire (that’s how it works, right?)

We combine sweet and savory with these delicious peach and hatch green Chile foil packets. When we don’t have camping on the brain, we’ll make these again, but without the tin foil (since cooking with aluminum –> ingesting aluminum in your food –> not the best way to prepare meals on the daily) and instead bake in a pyrex dish. When peaches aren’t in season, you could even use canned or frozen (thawed) peaches.

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Chile-Cheese Rice & Sausage Foil Packets

  • Servings: 5-6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One bag of microwavable brown rice
  • One can of diced green chiles
  • 2 Tbsp Nonfat Greek yogurt
  • One Peach, diced
  • 1/4 cup mozzarella cheese
  • salt and pepper to taste
  • Garlic powder 1 tsp
  • 1 package smoked, apple chardonnay sausage, sliced

Directions

  1. Preheat oven to 400˚F.
  2. Combine bag of brown rice with can of chiles and microwave for 2 minutes. Meanwhile, dice peach and add to rice and chiles after being microwaved. Add to that mozzarella, salt, pepper, Greek yogurt, and garlic salt.
  3. Get your sheets of foil ready. Add a portion of the rice mixture and top with a couple slices of sausage. Divide all the ingredients evenly between 5 or 6 tin foil sheets. Wrap up and bake at 400 degrees for 20-25 minutes. OR you could just toss it in a camp fire (we’re assuming this will work?)
  4. If you want to use a pyrex dish, we recommend mixing the sausages in with the rice mixture and placing in an 8X12 glass baking dish and bake at 400 for 20 minutes.


Smores Vodka Cocktail

Smores Vodka Cocktail

  • Servings: 2
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • One ounce coffee syrup
  • 1 small scoop vanilla ice cream*
  • Two ounces of vodka**
  • 1 Tbsp chocolate syrup
  • 2 Tbsp Half and Half
  • Ice for shaking
  • Glass Rimming: Chocolate syrup and crushed graham crackers, marshmallows

Directions

  1. Add ingredients to a shaker (or two zoo cups) and cover and shake until combined.
  2. Get a fire source and toast your marshmallow
  3. Get two smaller plates or bowls. Add chocolate syrup to one and crushed graham crackers to the other.  Grab a glass and place the rim in the chocolate syrup, then the graham crackers. Strain cocktail into glass. Top with roasted marshmallow.

*You really don’t need this. It is what we did, must most of it stayed with the ice when we strained it. If you really want this to be like dessert, you can put a little vanilla ice cream in your glass after rimming and before straining  into it. Or save some fat and calories and leave it out. You won’t miss it.

** We just had a regular vodka, but a flavored vodka would be delicious here too! Try a whipped cream or marshmallow flavor and let us know how it goes in the comments.

 

SWASHBUCKLED! (S2E7): FFK Goes Hollywood

This week, Marie and Amanda get the star treatment with the addition of Sound Engineer Jacob! While he introduces us to a higher level of technology, we introduce him to… you guessed it… Simpler Wines! Will our dinner taste better now that we have a bigger microphone? Can a beer-loving Hufflepuff truly appreciate canned wine the way that we do? And what’s all the Happy Dancing for? Be sure to watch to find out!


Ingredients Featured in This Week’s Episode:

We decided that the Pub Cheese tastes kind of like an adult handy-snack. On its own, it is kind of like cheese whiz, but is actually pretty good with honey whole wheat pretzels. Amanda decided to use it in place of ricotta cheese and replaced mozzarella cheese with Mexican cheese. The tomato sauce was more of a chili, and thus was born the southwest take on Eggplant Parmesan.

Eggplant Chili Stacks

Eggplant Chili Stacks

  • Servings: 6
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Eggplant, peeled and sliced
  • 4 Eggs
  • 1 cup maseca
  • 1 cup Italian Style Breadcrumbs
  • Vegetable Oil
  • 1 lb 96/4 Lean Ground Beef
  • 1/2 Package Soy Chorizo
  • 1/2 Onion, diced
  • 1 tsp Olive Oil
  • 1 15 oz Can Tomato Sauce
  • Pub Cheese
  • Mexican Cheese
  • Toppings: Guacamole and Sour Cream

Directions

  1. Preheat oven to 350˚F. Peel and slice eggplant. Beat eggs in one bowl. In another, combine maseca and bread crumbs. Get vegetable oil in a large skillet and turn on medium-high. Once oil is hot, drudge each slice of eggplant in eggs, then maseca/breadcrumb mixture, and cook in hot oil until brown on each side. Remove eggplant and place on a paper towel to blot extra oil.
  2. Meanwhile, cook chili mixture by dicing up garlic. Sauté in a separate skillet with a little bit of olive oil. Once onion starts to brown, add soyrizo and ground beef and cook until brown. Add can of tomato sauce and bring to a boil, then reduce to a simmer and let cook and develop flavor for another 10 minutes.
  3. When ready to assemble, layer one piece of eggplant, top with about 1 tbsp pub cheese, 1-2 tbsp of the chili mixture and 1 Tbsp Mexican cheese and repeat 1-2 more times. In the episode, we ended here, but we highly recommend assembling these on a baking sheet and placing in the oven for about 10 minutes, so the cheese gets nice and melty and the whole dish warms through. Top with guacamole and sour cream. We served this on a bed of arugula.


 

 

Chocolate Cupcakes wtih Caramelized Bacon

We used THIS RECIPE for the chocolate cupcakes from AllRecipes. We adapted it slightly with cutting the sugar down to 1 cup (instead of 1 1/2). We used the cacao powder in the cupcakes and then topped it with a chocolate ganache (basically melted 1 cup chocolate chips with 2 Tbsp half and half and 2 Tbsp butter mixed in) and caramelized bacon (bacon baked in the oven at 400 degrees for 10 minutes with brown sugar and cinnamon on top).

SWASHBUCKLED! (S2E6): Italian-ish

This week, we go deep into Marie’s Italian roots to make something, kind-of, Italian-ish? None of the ingredients that were provided were very Italian-y, but they all were delicious to eat on their own, and in the dish!

Watch this week’s episode here:


Ingredients Featured in This Week’s Episode:


 

This week, we dive deep into Marie’s “non-white girl” roots, and make some vegetarian stuffed peppers and take a fun twist on a traditional caprese salad.

The stuffed peppers are full of fiber from the veggies, whole wheat cous cous and black beans, while being packed with flavor from the jalapeño artichoke dip and fragrant cheeses. We both loved the stuffed peppers and preferred the green ones over the yellow (which was a surprise to us both!)

The caprese salad was a slam dunk…if you removed the chocolate. Cherries with Mozzarella and Basil was a delicious flavor combination. The dark chocolate pretzels made things a little weird, so when you make this at home (which you should!) we recommend just saving the pretzels on the side to eat on their own (a perfect dessert!)

 

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Black Bean, Cous Cous and Veggie Stuffed Peppers

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 3 Bell Peppers
  • 1 tbsp Olive Oil
  • Pinch of Salt & Pepper
  • Cous Cous, cooked according to package directions (1 cup water + 1 Cup Cous Cous + 1 Tbsp butter + Salt)
  • 1 tbsp Olive Oil
  • 1/2 cup onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 zucchini quartered and sliced
  • 1 package of mushrooms, sliced
  • 1 can black beans, rinsed and drained
  • salt and pepper to taste
  • oregano
  • 1 Tbsp Butter
  • 1/2 Can tomato sauce
  • 1/4 cup Artichoke and Jalapeño Dip
  • 12 Tbsp Quatro Fromaggio (divided so each bell pepper gets 2 tbsp)

Directions

  1. Preheat oven to 400˚F. Rinse bell peppers and slice in half. Remove seeds. Rub all sides with olive oil, salt and pepper. Place bell peppers skin side up on a lined baking sheet (parchment paper or foil). Bake for about 15-20 minutes.
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Once hot, add diced onion, celery and carrots. Let cook for about 5 minutes. Add zucchini and cook for a few more minutes. Then add mushrooms, butter, salt, pepper and oregano.
  3. Add 1 1/2 cup of the cooked cous-cous mixture (can save the rest to use as a salad topper), can of black beans, and tomato sauce. Let cook down for about 5 minutes, until mushrooms are cooked through. Mix in artichoke & jalapeño dip thoroughly.
  4. Remove roasted bell peppers from the oven. Turn over. Place 1 tbsp of Quattro Fromaggio cheese at the bottom, fill with 1/6 of the filling mixture, then finish with another tbsp of cheese.
  5. Bake at 400 degrees for about 15 minutes.


Cherry Caprese Salad

Cherry Caprese Salad

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 18 Reinier Cherries, pitted and halved
  • 1/2 package mozzarella balls (about 12), halved
  • Large handful of basil (about 20 leaves), Chopped
  • 1 Tbsp Olive Oil
  • Fresh Ground Salt and Pepper (about 1/4 tsp each)
  • Balsamic Glaze
  • Optional (and not recommended): Chocolate covered Pretzels

Directions

  1. Rinse cherries, pit and halve them, Combine in a bowl with mozzarella balls and basil. Toss with olive oil, salt and pepper. Garnish with balsamic glaze on top.
  2. We added the chocolate covered pretzels as the challenge for this dish, but it definitely didn’t do this beautiful and delicious salad any flavors. We made it again without the pretzels and it was so great. But the pretzels were fantastic on their own!


 

 

Head over to our PATREON PAGE to become a patron of Fearless Flying Kitchen and check out outtakes from this week as well as Mr. Critic’s reaction.

Patreon Perk Update

Hey Hey! If you have watched any recent episodes of Swashbuckled, then you might have heard us rambling on about a patreon page (or, as Marie so eloquently says, “give us your money”). We have recently updated our goals and patron perks, so we are here to share that with you and explain what patreon is and how your contributions help us!


WHAT IS PATREON?

Patreon is a way for a community to fund the projects they love. Many podcasts, web series, websites and artists use patreon as a way to get funds from their viewers (or, consumers?) and in return, they offer certain perks for monthly contributions. It is a lot like kick starter, but instead of one large lump sum in an all-or-nothing environment, you can determine how much you want to contribute on a monthly basis.


WHAT DO I GET?

We are currently focused on building our community, and looking to expand the number of patrons. That means that for only $1 a month, you will help us meet our goals! But to be honest, the fun stuff starts happening at $5 per month.

Every episode of Swashbuckled contains hours of filming that gets cut down to a 12-17 minute episode. We also end up cutting a ton of hilarious and inappropriate material that just isn’t right for the episode. We are now going to compile that into one big outtake video per episode and release it on our patreon feed at the $5 level. This also include our “Jeff Reacts” videos (where Jeff tries the food we whip up after a long hard day of work and lets us know how unimpressed he is. It’s great)

At the $10 (and up) level we are going to have additional content on our patreon-exclusive feed that includes new product reviews, “live” events, additional exclusive recipes, and more (we might even sing for you)!

Above that pay range, we have rewards like picking ingredients, an exclusive Swashbuckled shirt and swag bag, monthly customized meal plans…pretty cool stuff!


WHERE CAN I SIGN UP?

You can visit our patreon page and feed at:

www.Patreon.com/FearlessFlyingKitchen


WHAT DOES THIS MONEY GO TOWARDS?

We are mostly looking to cover the cost of ingredients for our weekly shows, and beyond that, we will put the funds raised towards things like marketing, technology, hiring technicians, etc. We would need to exceed all our current goals before we actually make money off this thing, but would gladly accept blowing all our goals out of the water!


THANK YOU SO MUCH!! Hope to see you on our patreon page soon!

XOXO,

Marie and AmandaIMG_3574

SWASHBUCKLED! (S1E5): Brupper for Bros (AKA. The Father’s Day Special)

Our biggest critic (Amanda’s husband) recently asked, “why can’t you just make something simple, like meat and potatoes?” Here in the Fearless Flying Kitchen, we like to take our fans (and critics) opinions seriously…which is why we have “meat and potatoes week” for all the Bro’s out there.


Ingredients featured in this week’s episode:

 

This week, we throw Amanda’s husband a solid, by making a meal out of meat, potatoes, “not meat” and “not potatoes.”

We went with a savory brunch for dinner, which we have officially coined as “Brupper” (add that to your urban dictionary!)

The meal’s base is a blend of mashed red and yellow potatoes with frozen mashed cauliflower. The two are blended together with some Parmesan cheese and herbs and spices and formed into a patty (a savory pancake)

The bag of potatoes also came with purple potatoes. We didn’t include these in the mash, because they would have turned it a funky color. Instead, we rinsed and quartered then, added a splash of olive oil, salt and pepper, and put them in the oven to roast at 400 degrees for about a half an hour.

Next up is the soy-chorizo creamed spinach. Full of so much flavor! At this point, if you are a vegetarian (or just don’t like or have steak) you could top with a poached egg for a fun take on an eggs Benedict.

The steak we used in the episode is a little bit tough, and is perfect for braising (cooked with a liquid). We tried to soften it up a bit by pounding and soaking in buttermilk (the acid can help soften the tough meat), but in the end, it still wasn’t the ideal texture. If we had more time in the kitchen, we definitely would have let the meat marinate for a lot longer (or try a different, wet cooking method, like braising).

To finish off the dish, we ended with a sprinkling of parmesan cheese. Lots of flavor!

Lastly,  before you get to these awesome recipes…We did have a bit of a challenge with our new technology (the challenge was that Amanda accidentally deleted all the footage before uploading it), so apologies for the lack of actual cooking footage on the episode. We’ll work it out and make it work for future episodes. Thanks dad for the technology boost!

Parmesan Potato Pancakes with Soyrizo Creamed Spinach adn Steak Medallions

Parmesan Potato Pancakes

  • Servings: 8
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 7 Small Red or Yellow Potatoes
  • 1/2 Bag Frozen Mashed Cauliflower
  • 1 Egg
  • 1/4 Cup Grated Parmesan Romano Cheese Blend
  • 1/4 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1 tbsp Everything but the Bagel Seasoning
  • Salt & Pepper to taste
  • Spray canola or olive oil

Directions

  1. Pierce potatoes and place in a microwave safe dish with a tablespoon of water. Cover with plastic wrap and microwave on high for 6 minutes. Add half the bag of mashed cauliflower, re-cover, and microwave for another 4-6 minutes, until potatoes are soft and cauliflower is no longer frozen. Mash the potatoes and cauliflower together, add egg, parmesan cheese, garlic powder, parsley, salt and pepper and mix well. Let cool a little bit and turn on griddle (electric to about 350 or a stovetop griddle to medium-high).
  2. Spray griddle with oil. Take a dollop of potato/cauliflower mixture and flatten into a patty (It will be really sticky, but that’s ok, you can get it mostly there, then continue to flatten with spatula once it is on the griddle ) and place on the hot griddle. Cook on each side for about 4-5 minutes, until it has a nice little brown mark on it.



Soyrizo Creamed Spinach

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1/2 package of Soy Chorizo
  • 1 tsp Olive Oil
  • 2 Tbsp Onion, minced
  • 1 clove of garlic, minced
  • 3 Cups Fresh Spinach (whole bag)
  • 2 Heaping Tbsp Grated Parmesan Romano Cheese Blend
  • 2 Tbsp Half and Half
  • 1/4 Cup Lowfat Milk

Directions

  1. Heat olive oil in a pan over medium-high heat. Once hot, add minced onion and garlic then sauté for about 3-4 minutes. Add soy chorizo and continue to cook for about 5 minutes. Add spinach and let cook down for another 2-3 minutes. Add milk, half and half, and parmesan cheese. Continue to cook over medium-high heat for another couple minutes. Turn off heat and cover until ready to serve.



Buttermilk Steak Medallions

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 lb Sirloin Medallions
  • 1/2 Cup Buttermilk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 1/2 Vegetable Oil

Directions

  1. Pound sirloin steak tips with a mallet to tenderize and flatten. Place in a ziplock bag with buttermilk, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Squeeze air out of ziplock, seal, and place in refrigerator for at least a half an hour (longer preferred).
  2. When ready to cook, take steak out of ziplock, season each side with additional salt and pepper, and drudge through flour. Place oil in a large skillet and heat over medium-high heat. Once hot (will sizzle when something is placed in skillet), then add flour coated steak medallions. Cook for a few minutes on each side (you want it to be brown and crispy on the outside.


 

Meal Prep Monday: Lentil, Beet and Blue Cheese Salad

A couple weeks ago, I shared some ideas for meal prep that was so easy, you could do it Monday morning instead of slaving away on Sundays.

This week we have a nutrient packed salad that is loaded with robust flavors, and a ton of fiber and protein.

Meal Plan Monday Square

We start with a bed of Arugula, which is a peppery type of green (an also one of my favorites to use in salads). Then we put a layer of shaved Brussels sprouts, pre-cooked lentils, roasted beets, and blue cheese.

If you’re a vegetarian, you can stop there, or if you are looking for a bit more protein, you can top with just chicken. For extra color and a pop of a bold flavor, you can add chopped fresh basil to the top.

Meal Plan Monday Fearless Flying Kitchen ingredients

All these ingredients were divided evenly in five containers, one for each day of the week. I only used a fraction of the blue cheese for the five salads, probably 1-2 Tbsp per salad. The thing I like about bold cheeses, like blue, feta, parmesan and goat, are that a little goes a long way!

The chicken only went into three of the salads (due to the expiration date coding), so I also picked up some fresh chicken to bake up on Wednesday and use part of it for lunches on Thursday/Friday, and eat part of it for dinner Wednesday night.

Meal Plan Monday Fearless Flying Kitchen with chicken

This week, I paired the salad with our old stand-by, the Tuscan Italian dressing. If we were having this at home, I would just toss it with a little bit of olive oil, balsamic, salt and pepper.

Trader Joe's Tuscan Italian Dressing

Super simple, fresh ingredients, lots of flavor, and really easy to assemble. It will take a max of 10 minutes. What else can go in your lunch? A handful of your favorite nuts for a snack. Fresh fruit (there are so many to choose from these days). Baby carrots or sliced celery or cucumbers.

Lentil, Beet and Blue Cheese Salad

  • Servings: 5
  • Difficulty: SO EASY!
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 bag Arugula
  • 1 bag Shaved Brussels Sprouts
  • 1 container Pre-Cooked Lentils
  • 1 package Steamed and Peeled Baby Beets
  • 1/2 cup Blue Cheese Crumbles
  • 1-2 packages “Just Chicken” (Pre-Cooked chicken breasts)
  • 1/2 cup packed Fresh Basil Leaves,

Directions

Divide all ingredients evenly into five containers in the order listed. Cover and store for up to a week. Note that the “Just Chicken” has a limited “sell by” date. You can divide one package between three of the salads and then purchase another package mid-week, or just have the other two salads be meat-free.


SWASHBUCKLED! S2E4: Rawdog Your Shrimp

Are we cooking or getting a lesson about words in UrbanDictionary.com? Maybe a little bit of both! This week we welcome guest chef, Jason, Amanda’s Cousin-in-Law and Actual Trader Joe’s Employee. He also claims to be an expert home cook. Will he be able to impress us, or at least put up with our snark? Watch below to find out!


Ingredients Featured in This Week’s Episode:

 

This week, we welcome Jason, all the way from Northern California! He is a seasoned home chef and grill master. He literally just got off a plane and Marie showed up with a bag of four ingredients pilfered from our pantries and freezers.

To say the least, he made this challenge look way too easy. Or maybe we just went really easy on him? Either way, the food was delicious, we wouldn’t change a thing!

For more details on Corn Tortilla/Tostada making, check out this quick video:


 

Strawberry ceviche with rahini & Greek Yogurt Elote

Strawberry Ceviche

  • Servings: 5
  • Difficulty: easy
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Recipe by Jason!

Ingredients

1 lb Raw Shrimp
6 Limes
Handful of Frozen Strawberries (about half the bag)
Half a red onion
Bunch of cilantro
One large avocado
Salt and pepper to taste

Directions


Thaw and dice raw shrimp and place in bowl. Squeeze 6 limes on top of shrimp.
To that, add diced thawed strawberries, diced red onion, diced cilantro, cubed avocado and salt and pepper. Stir and refrigerate for at least 30 minutes. The ceviche is ready when the shrimp turns pink throughout and becomes firm.

Tahini and Greek Yogurt Elote

  • Servings: 4
  • Difficulty: easy
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Recipe by Jason!

Ingredients


Can of Corn
1/2 Tbsp Tahini
1 Tbsp Greek Yogurt
1 Tbsp Butter
Salt to taste
Parmesan Cheese
Chile Lime Seasoning

Directions


Open can of corn and place contents into a microwave safe bowl. Microwave for 2 minutes, until warm. Add tahini, Greek yogurt, salt, parmesan cheese and butter. Stir to combine, until butter is melted. Top with Chile Lime Seasoning.

Copy of Copy of Never Enough Thyme Burgers

We also whipped up a batch of Strawberry Rosé Slushies, aka. Grown Up Smoothies. To make these, combine 3/4-1 bag of frozen strawberries (still frozen) with one 375ml can of Simpler Rose and a couple squirts of Agave (we are guessing 1-2 Tbsp, depending on taste). Blend on high until smooth. Serves 2-3. We like to top with a lime wedge to squirt in there. It’s super refreshing!


 

 

 

SWASHBUCKLED! S2E3: Sushi-Bagel-Pasta

Since Amanda and Marie are running in the Rock N Roll Marathon and Half (respectively) this weekend, we decided to go all in on the carbs and excessively long and rambling recipe titles. Watch as we try to fuse together one too many cuisines. Will we add SO MANY flavors where it finally works? You’ll have to watch to find out!

 

 


Ingredients featured in this week’s episode:

This might have been the weirdest combination of items we have made in the Fearless Flying Kitchen. But it totally works! Comfort food at its best. Risotto is normally made with a short grain rice, but our risotto is made from a short grain pasta, Orzo! Between the carby-goodness of the Orzo and the flavors of the Miso-Ginger Broth, the base  reminded us of the comfort food of our youth, “Oriental Flavored Top Ramen.”

The completed dish also reminded us of one of our favorite fresh (ie. Heat and Serve) items, Greek Style Chicken with Orzo, Spinach and Feta Cheese. However our version would be called the “Asian Style Salmon with Orzo, Mushrooms, Edamame and Goat Cheese…Oh and A Chutney Of Cucumbers and Lychee”

And speaking of that chutney, it was a great stand alone item and makes a great side dish or topping. We’ll definitely be revisiting that again.

Couple other things about this dish: smoked salmon really was wanting to be a breakfast item, and Marie brought it because it tasted so good with bagels and cream cheese. It had a distinct flavor in the risotto dish (which I want to make again but with a plain baked salmon) that mellowed out a bit once we added the goat cheese.

 

 

Miso Salmon Risotto with Cucumber Lychee Chutney

  • Servings: 4
  • Difficulty: moderately easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Cup Orzo
  • 2 Cups Miso Ginger Broth
  • 1 Cup Water
  •  2 Tbsp Butter, divided
  • 1/2 Shallot, minced
  • 1 Garlic Cloves, minced
  • 1 Cup Fresh Edamame
  • 1 package Shiitake Mushrooms, sliced
  • 1 Package Smoked Salmon
  • Cucumber-Lychee Chutney
    • 1 Cucumber, peeled and diced
    • 8 Fresh Lychee, peeled and diced, with juices
    • 1 Tbsp Red Onion, Minced
    • 1 tsp Fresh Ginger, grated
    • Zest and Juice from Half a Lime
    • 1/4 tsp Fresh Ground Sea Salt
    • 2 Tbsp Rice Vinegar
  • Toppings: Green Onion, Everything but the Bagel Seasoning, Goat Cheese Crumbles

Directions

  1. Make Cucumber-Lychee Chutney: Combined all ingredients in a bowl and mix together. Refrigerate for a half an hour.
  2. Make Risotto: In a pot, warm up broth and water on medium-low. In another pan, over medium heat, melt 1 tbsp butter in a pan. Sautée shallot and garlic cloves for a few minutes. Add in orzo and cook for another couple minutes to brown a little. Now, you can begin to add a half a cup of warm stock/water until absorbed, then add another half cup, and continue this until all the liquid is absorbed. Make sure the heat is set to medium and you are stirring constantly.
  3. Once all the stock is gone, you can use the same pot to melt 1 more tablespoon of butter and sauté the sliced shiitake mushrooms and fresh edamame over medium-high heat. This won’t take long to cook, you just want the mushrooms to soften and the edamame to warm throughout.
  4. To assemble, place a a quarter of each in a bowl in the following order: orzo risotto, mushroom edamame mixture, smoked salmon (flaked, although see note at the bottom), cucumber-lychee chutney, and then the toppings (green onion, goat cheese and everything but the bagel seasoning).

NOTE (WHAT AMANDA WOULD DO DIFFERENTLY)- Instead of using the smoked salmon, you can bake fresh salmon. To do this, pre-heat oven to 400 degrees, place salmon on baking sheet and rub with olive oil and top with fresh sea salt and pepper. Bake for about 16-18 minutes. This will decrease the smokiness of the salmon, and would be a great flavor to add to the top of the orzo risotto. You probably wouldn’t need to add the goat cheese and bagel seasoning.

 

Copy of Every Summer Has Its Own Story

We made the Blueberry-Lavender Coffee Popsicles by combining 1 cup of Blueberry-Lavender Flavored Almond Beverage with 1 cup Cold Brew (Black) Coffee and 1-2 Tbsp Coffee Syrup (start with one Tbsp and then add a little more if you like it sweeter). This will make about 10 popsicles, with each one containing 12 calories, 3.7g carbs, 3.2g sugar,  and 11mg sodium…not too bad if you are looking for a sweet, summer treat that won’t  break the scale. I mean, it’s basically the same as breathing air…plus a little sugar…

However, these popsicles are a little on the “icy” side. Great flavor though! You can experiment with adding a couple tablespoons of half and half into the mixture, which would no longer make it vegan, but might improve the mouthfeel a tad.

Regional Bag & Favorite Swag Giveaway!

Trader Joe's Mystery Packs

Mystery Pack of Regional Bags

 

Every Christmas, my mom and I would always buy each other the mystery packs of regional bags that Trader Joe’s sells. You can usually only get the regional bags from that specific area of the country, but the mystery bag packs have three random regional bags. It is always so much fun to get different bags and see what represents other cities.

Little did I know, that all along, my mom was just gaming for the New York City bag, ands always so disappointed when she never got one in the bags. Our friend, and Mate all the way from New York City, brought us some regional bags, making us able to use our last mystery pack for a giveaway!

We will be GIVING AWAY this mystery pack of regional bags as well as some of our favorite non-perishable swag from Trader Joe’s.

To enter the giveaway you need to do the following three steps:

  1. Make sure you are SUBSCRIBED to our channel on YouTube
  2. COMMENT on any BLOG POST on The Fearless Flying Kitchen blog (must be dated 5/21/18 or later).
  3. Subscribe to our NEWSLETTER (CLICK HERE to do that)

For extra bonus points:

  1. Find the mystery pack giveaway post on FACEBOOK – like that, share it with your friends, tag your friends, and comment. You get a point for each interaction!
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  3. Like and comment on any of the Swashbuckled videos on YouTube and get an extra point for each interaction!

Giveaway will end on Wednesday, June 6, 2018 at midnight PST. Winner will be announced on the episode of Swashbuckled on Monday, June 11.