New Simpler Wines are Here!

The new Simpler Wines have arrived! We tried all of them in our first ever FACEBOOK LIVE event. Check our Facebook page HERE, and navigate to our videos (or see below… but without the comments) and make sure to like us on Facebook for updates between seasons.

Simpler Wines 1

Edited 3/16/18 @ 12:54 pm:

We have come to a conclusion about the definitive rankings. Also, if you don’t want to watch our entire live video, here is the bottom line, from best to worst:

  1. Cabernet Sauvignon (non sparkling) – Definitely the best of all the Simpler Wines. A very smooth and nice Cab (we are horrible at describing wine, but this one is good!)
  2. Red Wine Blend (non sparkling) – For a blend of red wine, it is much less fruity than most blends, and definitely more dry, which is an added bonus.
  3. Sparkling Rose – The superior sparkling simpler wine (from the original collection) is really the best of the lighter varieties. It is perfect for day drinking and trips to the beach.
  4. Chardonnay (non sparkling) – A great, solid chardonnay. We aren’t really white wine drinkers, but this one is pretty good!
  5. Sparkling White Wine – Not as great as the sparkling rose, but still a solid choice.
  6. Rose (non sparkling) – Neither one of us liked the non-sparkling rose. It reminded us of Franzia, super light in color, not great.
  7. Sparkling Peach – I would say this is probably a tie for last place with the non-sparkling rose. It is just SO sweet, it needs some kind of mixer to tame the sweetness. If you like sweet wine (or, alcoholic soda), then this might be for you!

SWASHBUCKLED! (S1E8): Chur-Nugz

Lot’s of ground to cover in our Season One Finale! We start out with a MAJOR ANNOUNCEMENT from Trader Joe’s about our day-drinking beverage of choice, and end with a sneak peak at season two. Along the way, we spend three hours (yes, THREE HOURS!) making stoner food, setting off smoke alarms, and getting schooled on Macarons/Macaroons/Macron (oh! and put some food on hold for Heather Forte.)

Read on for the episode breakdown…


Ingredients Featured in This Week’s Episode:

 

We start with a big announcement: Our favorite Lonely Alcoholic White Girl Soda, SIMPLER WINES,  is moving on up. Coming soon to a Trader Joe’s near you is the 375 ml can of Simpler Wines for only $2.99. We are especially excited about the addition of a red blend and chardonnay.

The ingredients this week included the seasonally stocked Green Cabbage (with a reminder to stock up on your raw, seasoned corned beef for St. Patrick’s Day before they sell out!), the versatile Matcha Green Tea Powder (which is a pantry mainstay) and Sriracha Potato Chips, which were stellar on their own (#eatin’chips).

Our friend, Heather Forte (remember her from Episode Five?) always raves about the Chick-Less Nuggets that seem to always be out of stock in her local Trader Joe’s store. Not only did we make a delicious vegetarian meal out of this ingredient, we also did her a solid by putting three bags on hold at her local store.

What to do with all these ingredients?

Tacos, of course. I love Tacos, and could eat them all day and all night. The chick-less nuggets have a mandarin sauce, which I took and combined 2/3 of it with mayonnaise, honey, and adobo sauce, and turned it into a creamy sauce to top our tacos. The other 1/3 was reserved to toss the nuggets in.

Another taco topping was a corn and cabbage cole slaw, tossed with lemon zest, cilantro, honey and olive oil. This also makes a great side salad and will last a few days in the refrigerator.

I had a pot of pinto beans soaking overnight when we began the episode. Trader Joe’s doesn’t sell raw pinto beans, but they do sell raw black beans, which can be prepared this same way. If you don’t have the time to make beans from scratch, you can always use canned beans, but they really don’t compare to a delicious pot of freshly cooked beans.

To take these up a notch, we embraced our inner stoner by combining the sriracha potato chips and the cooked beans in a  blender, and then pan frying them, making Potato Chip Infused Refried Pinto Beans. The best was the addition of crunched potato chips on top. It really completed the dish.

Lastly, we used the MUY BUENO COOKBOOK Recipe for the churro dough, since I have made (and loved) recipes from here in the past. Check out her recipe for the churros we made in this episode. Instead of tossing in just cinnamon and sugar, we used 1 cup of sugar, 2 Tbsp Matcha Green Tea Powder, and 1 Tbsp ground Cinnamon.

I didn’t really execute the churros as well as I had hoped. The dough was too hard, it would have been better to use a mixer, or to follow the time guidelines put forward int he recipe. My piping bag was also clogged, so I ended up making nuggets or snakes, which didn’t have the traditional churro shape. I also admittedly am the worst at deep-frying, so my technique was way off. The idea was great in theory, but the execution just wasn’t there.

Chicken-Less 'Fish' Tacos

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

Ingredients

  • Chicken-Less Nuggets tossed in 1 Tbsp Mandarin Sauce
  • 10 Corn Tortillas
  • Coleslaw:
    • Cabbage – Green
    • Cabbage – purple
    • Corn
    • Cilantro
    • 1 Lime – zest and juice
    • 2 Tbsp Olive Oil
    • 1 Tbsp Honey
    • Salt and Pepper to taste
  • Sauce
    • 1 Cup Mayonnaise
    • 2 Tbsp Adobo Sauce
    • 2 Tbsp Mandarin Sauce
    • 2 Tbsp Orange Juice

Directions

  1. Grill or microwave corn then remove kernels with a knife. Thinly slice cabbage, chop cilantro. Combine in a bowl with lime zest and juice, olive oil, honey, salt and pepper. Toss well and refrigerate.
  2. Cook Chicken-Less Morsels according to package directions up until mixing with sauce (choice of baking or pan frying). Set aside 1 Tbsp Mandarin sauce to toss chicken-less morsels in after it is finished cooking.
  3. Meanwhile, combine 2 tbsp of the Mandarin sauce with adobo sauce, orange juice and Mayonnaise. Refrigerate until ready to serve.
  4. Once everything is ready, heat corn tortillas on a griddle, place 5 Chicken-Less Morsels in the center, top with coleslaw and adobo-mandarin sauce.

Sriracha Potato Chip Infused Pinto Beans

  • Servings: 10
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • Dry pinto beans
  • water
  • salt
  • 2 bay leaves
  • 3 Garlic Cubes
  • 1 Chicken or Vegetable Boullion Cube
  • 1/2 Onion, diced
  • Sriracha Potato Chips
  • 1 Tbsp Olive Oil

Directions

  1. Soak beans in water overnight. When ready to make beans, drain water and replace with fresh, and cover with water (about 1 inch above where the beans are). Add salt, bay leaves, garlic, bouillon and diced onion. Bring to a boil and cook for at least an hour, until beans become tender. Add more water and salt as needed.
  2. Normally, I would call it a day and just enjoy my pinto beans, but to take it to he next level, add 2 cups of beans and 1 cup of sriracha potato chips to a blender. Mix on medium for about 45 seconds, until smooth.
  3. Add olive oil to a pan and heat over medium heat. Add blended pinto beans and sauté for about 2 minutes. Turn on low and cover until ready to serve. Top with crunched up potato chips.

FishTacos with Sriracha Chips Refried Beans

SWASHBUCKLED! (S1E7): Uncle Gary’s Challenge

This week, we get a special fan mail request from Marie’s Uncle Gary, and she shows up with nothing but #drinkinwine. How are we going to play Swashbuckled with no ingredients?

Read on for episode breakdown.


Ingredients featured in this week’s episode:

So…back story… SUPERFAN Joe Marandola (Marie’s dad), shared our web series with his family back in Rhode Island. From that, we got our first fan request from Uncle Gary: “Here are four…Ground Cinnamon, Soy Sauce, Mustahd and Gingah. Holy sh*t, make something with that!”

We took this request very seriously, and Marie knew that I would have most of these ingredients in my kitchen, so the only ingredient she brought over this week was her favorite fancy mustard (oh, and #drinkinwine, AKA. Lonely Alcoholic White Girl Soda).

Since I had only shopped at 99 Ranch this week, as opposed to Trader Joe’s, we were very limited to things involving tofu, ramen noodles and miso paste. But the final product was a delicious, winter ramen. You can easily make the ramen eggs and broth ahead of time, and just boil the noodles as needed. It should last about 3-4 days in the fridge.

Vegetable Miso Ramen

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

Ingredients

  • Vegetable or Chicken Broth
  • 4 Garlic Cloves, Chopped
  • 2 Tbsp Fresh Ginger, Grated
  • 1/2 tsp Ground Cinnamon
  • 2 Tbsp White Miso Paste
  • 2 Tbsp Mirin
  • Ramen Noodles of Choice (or just pick the best package)
  • Toppings: Baby Bok Choy, Thinly Sliced Carrots, Halved Grape Tomatoes, Soft Boiled Ramen Egg, Enoki Mushrooms, Sliced Green Onion, Seaweed, Crushed Red Chili Flakes

Directions

  1. Bring chicken or veggie broth to a boil and add miso paste, ginger and garlic. Let boil for about 5 minutes, then reduce heat to low, add Mirin, and prepare toppings.
  2. Thinly slice baby bok choy and green onion. Use a peeler to thinly slice carrots. Halve grape tomatoes.
  3. In a separate boy, bring water to a boil. Once at a rolling boil, cook ramen noodles according to package directions. Once cooked, put noodles in bowl and top with ramen broth, desired toppings and ramen egg.
  4. For the Soft Boiled Ramen Eggs, you’ll need to prepare them at least 4 hours in advance so they can marinate.  Fill a pot at heat halfway with water, and bring to a boil. Once water is at a rolling boil, add 4 eggs (with a slotted spoon or skimmer so you don’t crack the eggs), and then set a timer for 8  minutes (if you like runny eggs, go for 7, if you like harder cooked eggs, go for 9-10 minutes). Once timer goes off, immediately transfer eggs to an ice bath to stop the cooking process. Peel eggs and place in marinade of 1 part soy sauce, 1 part mirin and 3 parts water. Make sure all eggs are covered. Refrigerate for a few hours, ideally overnight.

Mustard Crusted Tofu

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

Ingredients

  • 1 package of extra firm tofu
  • 1 Tbsp Mustard (the Grain type)
  • 2 tsp soy sauce
  • 1 tsp sesame oil

Directions

  1. Slice tofu into thin, squares (or shapes of your choosing).
  2. In a bowl, combine mustard, soy sauce and sesame oil. Toss sliced tofu in marinade, and let sit for 10 minutes in the refrigerator. Meanwhile, preheat oven to 425 degrees.
  3. Line baking sheet with parchment paper and place marinated tofu in a single layer on parchment. Bake for 25 minutes, flipping tofu halfway through.

Vegetable Miso Ramen with Mustard Tofu

SWASHBUCKLED! (S1E6): O Fortuna!

This week, Marie braves the frigid Southern California winter temperatures to bring over four mystery ingredients to the Fearless Flying Kitchen.

Read on for episode breakdown.


Ingredients featured in this week’s episode:

It was a cold week in San Diego, so Marie brought over her favorite comfort food (Windmill Cookies), something tropical (Mango), something actually frozen (Swordfish Steaks) and something spicy to warm you up (Zhoug Sauce).

Let’s start with the ZHOUG SAUCE. Aside from being difficult to pronounce, it is a pretty perfect, versatile dip, that tastes like a cilantro and jalapeño pesto. It has “Yemeni Roots,” which we have concluded means it comes from YEMEN as opposed to having an ingredient that is the actual roots of the illusive yemeni plant.

We thawed our swordfish in a bowl of warm water for about 15 minutes, and then topped it with the Zhoug sauce and baked in the oven. The insert in the swordfish has a ton of cooking options (pan frying, grilling, baking, etc.). We also played with the Zhoug sauce as a veggie dip, with equal parts LOW FAT SOUR CREAM, PLAIN ICELANDIC YOGURT, and ZHOUG SAUCE. It was pretty spicy for a dip, but would be great on a pita with a meatball or falafel.

HI Mango Rice Prep

How pretty is this blend of bell peppers and mango?

Marie admittedly included the MANGO so she could learn how to cut it properly. This seems to be the one fruit and vegetable that I hear the most complaints about cutting. It is fairly easy to peel (with a knife or standard peeler), but then you have a very slippery surface that makes cutting into the awkward hard core pretty dangerous. You could also do the cut-first-peel-second method, but then it makes traditional peeling much more difficult. Some people swear by this “drinking glass” method of peeling mango. Try it and let us know how it works for you!

The flavors in the mango mix really well with the sweet bell peppers to create a tropical take on fried rice. All you need is some microwave rice, rice vinegar, and low sodium soy sauce, and you have a fun and easy weeknight side.

To finish off our meal, we experimented with some Windmill Cookie experiments. The first thought was to make a frozen yogurt. The key here is to only leave the yogurt in the freezer for 1-2 hours, just enough to begin to solidify, but not long enough to freeze completely. One thing we didn’t try (but you can!) is to put this in a popsicle mold, and freeze overnight.

Our favorite application was definitely the chia seed pudding. You could easily cut back on the amount of sugar and windmill cookies (by at least half), and it wouldn’t sacrifice flavor at all. I loved the addition of Chia Seeds for the additional nutritional boost (extra fiber, protein and Omega-3 Fatty Acids).

Windmill Cookies O Fortuna Misheard LyricsAnd lastly, this video wouldn’t be possible without the inspiration of this FABULOUSLY HILARIOUS Misheard Lyrics video for O Fortuna (from Carmina Burana). Marie and I have both performed O Fortuna with our choirs in the past, and think this video is hilarious every time we see it.

Almond Windmill Cookie Dessert Extravaganza

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

Ingredients

  • 15 WINDMILL COOKIES! SALSA COOKIES! (hulk smashed)
  • 1 can coconut milk
  • 1 vanilla greek yogurt
  • 1/4 cup sugar
  • 2 Tbsp Chia Seeds

Directions

  1. Crush mix all the windmill cookies (by hand, food processor, or blender) and combine with the rest of the ingredients in a mixer.
  2. If you are making ice cream, then put in a small container and put in the freezer for 1-2 hours.
  3. If you are making chia seed pudding, then add 1 Tbsp of chia seeds for each 1/2 cup of liquid. Stir well, cover and put in the fridge for at least 20-30 minutes so chia seeds can become gelatinous and thicken.

WindmillCookieExtravaganza

Swordfish Steaks

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

Ingredients

  • 2 Frozen Swordfish Steaks
  • 1 tsp Olive Oil per steak
  • 1-2 tsp Zhoug Sauce per Steak
  • Red Bell Peppers, diced

Directions

  1. Thaw swordfish steaks, either overnight in the refrigerator or in a bowl of warm water. Preheat oven to 400
  2. Once thawed, remove from package and place on a baking sheet.  Top steaks with 1 tsp of Olive Oil and Zhoug sauce (about 1-2 tsp per steak. If you want a subtle flavor, go for 1 tsp. If you like spice, go for 2). Rub the Olive Oil and Zhoug Sauce in a thin layer and top with chopped bell peppers.
  3. Bake for 15 minutes and remove from over. Let set for 2-5 minutes and then serve with Mango Fried Rice.

ZhougSwordfish

Mango Fried Rice

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

Ingredients

  • 1 Mango, peeled and diced
  • Half Red Bell Pepper, Diced
  • Half Green Bell Pepper, Diced
  • 1/2 Red Onion, Sliced thin
  • 2 Tbsp Olive Oil
  • 2 Bags Frozen Jasmine Rice, Microwaved
  • 1 Tbsp Rice Vinegar
  • 2 Limes, Juice only
  • 1/2 Cup Cilantro, Chopped
  • 2 Tbsp Low Sodium Soy Sauce (plus more to taste)
  • Salt and pepper to taste

Directions

  1. Peel & dice mango. Dice 1/2 red onion, 1/2 red bell pepper, 1/2 green bell pepper
  2. Over medium high heat, warm Olive Oil. Once hot, add Onion and sauté for 3-5 minutes. Then add Bell Peppers and cook for another 3-5 min. Once Bell Peppers start to soften, add Mango and cook for 5 minutes.
  3. Meanwhile, heat rice in microwave. Once cooked, add to pan (after you’ve added the mangos). Add in Rice Vinegar, Lime Juice, Soy Sauce, salt and pepper. Finish with Cilantro, and give it a good stir, then remove from heat and serve.

MangoFriedRice

SWASHBUCKLED! (S1E5): Friendzone Your Knife

This week brings a special guest star, Heather Forte, into the kitchen. She is a decent home cook with a self-professed culinary knowledge of a first grader. Her credentials include being a “Top Chef Enthusiast” and knowing what “sous-vide” means. Watch as Amanda leads her through creating a plant-based dinner with the mystery ingredients.

Read on for episode breakdown


Ingredients in this week’s episode:

This week, we brought our friend, Heather down to the Fearless Flying Kitchen. She was expecting to be the peanut gallery, but we decided to put her to work, and let her figure out what to do with the ingredients.

After some deliberation, we decided to make a Vegan curry with the jackfruit as well as other veggies that were in the fridge (zucchini, carrots, potatoes, and garlic). For spice, we added curry powder and a whole jalapeño, which made for a pretty hot curry (so if you don’t like your food super spicy, err on the side of less curry powder and jalapeño.) The Green Goddess Salad Dressing was amazing on its own, and added a more complex flavor to the curry. Since filming this episode, I have used it on several different salads, and its a great staple to have around.

Marie TBT Jackfruit

Marie and her Jackfruit Baby

Jackfruit is having a moment in the culinary world right now, so it was only a matter of time that it found its way into the Fearless Flying Kitchen. Jackfruit is often seen in savory vegetarian and vegan meals because it has a culinary application similar to tofu, in that it absorbs flavors well, and also shreds like meat. In its natural state, jackfruit is absolutely huge (see picture to the right), so the canned version is definitely more convenient for the average home chef. On its own,  jackfruit has a flavor and texture of a plain artichoke heart, but once it was in the curry, it took on a totally different texture and flavor profile. It is a fun ingredient to play with, but since it has no protein, I wouldn’t recommend vegetarians and vegans consider it a “meat substitute” and would still encourage including some other non-meat protein sources (like beans, tofu, tempeh, seitan, etc.)

The Multi-Blend with Vegetables was fine on its own, but it didn’t really do a good job at featuring the curry (which is what we wanted it to do). We all agreed that just a regular Jasmine rice or plain brown rice would have been preferred. After filming, we ended up cooking some boil-in-a-bag rice and combined it with the multigrain blend, and it was a huge improvement.

Lastly, the cocktails. It was really fun to make the licorice simple syrup. I would love to explore making other drinks with the syrup, possibly make some kind of mojito or gimlet with it. Out of the two we experimented with, the Tiki Rum Punch was definitely the better of the two, because it felt more complete. However it was very sweet. Let’s just leave the licorice cocktails as a work in progress, and we’ll update you on when we improve it!

Green Goddess Jackfruit Curry with Multigrain Blend

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

Ingredients

  • 2 Tbsp Olive Oil
  • 4 Dutch Gold Potatoes, chopped
  • 6 ‘teenage’ Carrots, chopped (but they were small)
  • 2 medium Zucchini, chopped
  • 1/2-1 Jalapeno, diced
  • 20-oz can jackfruit, drained
  • 1 can Light Coconut Milk
  • 2 Tbsp Miso Ginger Broth
  • Salt to taste
  • 1-2 Tbsp Curry Powder
  • 1/4 Cup Green Goddess Dressing
  • 1 tsp Paprika
  • 1 tsp Garam Masala
  • 2 Gloves Garlic, Crushed
  • 1 tsp Lime juice
  • 1 bag Multigrain Blend with Vegetables

Directions

  1. Heat olive oil in pan. Once hot, brown potatoes and then add carrots and zucchini and jalapeño.* Cook for about 5-8 minutes, until tender.
  2. Add one can coconut milk, 1-2 tbsp of curry powder, 1/4 cup of Green Goddess salad dressing, paprika and garam masala. Cover and let simmer on low for about 20 minutes, until vegetables are tender and jackfruit is easy to shred.
  3. Add lime and shred jackfruit and cover until ready to serve.
  4. Meanwhile, cook Multigrain Blend with Vegetables cook grains as directed, but add splash of miso broth to prevent sticking to the pot. We recommend also mixing with Jasmine rice (Trader Joe’s has a great Frozen microwave brown rice that would pair well).

*At this point, I would also add an onion, we just didn’t have any on hand. You could swap out the veggies for any that you prefer.

Green Godess Jackfruit Curry

Licorice Simple Syrup

  • Servings: 16
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 2 Cups Water
  • 15 Black Licorice
  • 1/2 Cup Sugar

Directions

  1. Put all ingredients in a small pot and bring to a boil, stirring occasionally. Once boiling, reduce to a simmer, uncovered, and let liquid reduce by half. Strain and set aside.

We used the simple syrup to make two different cocktails

Gin-ny Weasley Cocktail

The Gin-ny Weasley

The first was what I like to call the “Gin-ny Weasley” because in theory, you like her and all the ingredients, but there is just something that isn’t right and it just kind of bugs you. She is also a little watered down. To create a Gin-ny Weasley, combine equal parts Gin, Licorice Syrup and Plain Soda Water. Garnish with Basil.

Black Licorice Tiki Punch

Black Licorice Tiki Punch

Heather came up with the second cocktail. She lives and loves Tiki culture and this drink definitely resembles something you would get at Trader Sam’s, and should definitely be enjoyed in a tiki mug. To make, combine 2oz Spiced Rum, 1 oz Licorice Syrup and top off with Blood Orange Soda. Garnish with Basil.

SWASHBUCKLED! (S1E4): Valentine’s Day Speed Mole

Love is in the air this week as we celebrate VALENTINE’S DAY on Swashbuckled! Marie brought in some traditional aphrodisiacs and foods associated with Valentine’s Day. Will Cupid strike with a successful meal this week?

Read on for episode breakdown


Ingredients in this week’s episode:

 

In a week of complete and total redemption, Cupid was on our side as we fell in LOVE with everything that was created this week.

Speed Mole Cooking

Chilis, garlic, onions and other spices simmering in chicken broth

First off, the mole that was made in about 45 minutes, as opposed to all day like authentic mole sauce. The flavors were strong and bold, like mole should be. In this recipe, I used 8 arbor chilis, which are on the spicy side. If you like less spice in your food, then go for half the amount. The key to the rich flavor is simmering the chilis, garlic, onions and other spices in chicken broth with the lid off, reducing the liquid and concentrating the flavor. Then it is all blended up with sweet and bold flavors of orange juice, apple sauce, and dark chocolate. This is an antioxidant rich dinner that is loaded with flavor that is sure to impress.

We used chicken thighs for this meal, but the mole sauce can make a great base for any other protein you like, or vegetables like potatoes (potato mole?? Sign me up!) I even used the leftover mole sauce to make an egg and mole breakfast burrito, and it was fantastic!

Mole Eggs

Mole Egg Breakfast Burrito

The brie polenta was a super fun side to make. Polenta is something that I can always prepare at the drop of a hat with ingredients in my pantry: Chicken Stock and Cornmeal. Beyond that, you can completely customize with spices that complement your meal and the cheese you have on hand.

Strawberries and avocado are always a really delicious combination, and turning it into a salsa was a no-brainer for me. I thought of a salad I make all the time from one of my favorite blogs, Two Peas and Their Pod that combines avocado and strawberry to a traditional caprese salad. It’s a bold choice that works really well, and the same flavors combine to make a great, refreshing salsa.

Gummy Candy Champagne Flowers

No romantic dinner is complete without champagne, flowers and XOXO Gummy Candy.

For fun, we also ate XOXO Gummy Candies ($2.99 per bag) and drank La Burgondie Cremant De Bourgogne ($9.99 per bottle) Champagne, which is Marie’s favorite.

Lastly, check out Trader Joe’s flowers as an affordable option this Valentine’s Day! There are some beautiful arrangements (everything from roses to sunflowers to orchids to tulips). Most of the flowers and plants sold at Trader Joe’s are less than $10, making it an affordable treat for the senses.

And if anyone is interested in the Aphrodisiac Cookbook Marie was talking about, you can check it out HERE on Amazon.

Strawberry Avocado Salsa

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

Ingredients

  • 1/2 Onions, minced
  • 1 Jalapeno, seeded and minced
  • 1 Pint Strawberries, hulled and diced
  • 2 Avocados, diced
  • Juice of 1 Lemon or Lime (about 1 Tbsp)
  • 1 Tbsp Olive Oil
  • 1/4 Cup Cilantro, chopped
  • Salt to taste

Directions

  1. Mince onion and jalapeno, dice strawberries and avocado. Add lemon juice, olive oil, cilantro and just a little bit of salt. Mix everything together and do a taste test to make sure you have enough salt.
  2. Serve with your favorite chips – We love the pita crackers or tortilla chips.

Strawberry Avocado Salsa FFK

Speed Mole with Chicken Thighs and 'Basic' Brie Polenta

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

Ingredients

  • 3 Cups Chicken Stock
  • 4 Guajillo Chilis (dried)
  • 4-8 Ancho Chilis* (dried)
  • 15 oz Diced Tomatoes with Chilis
  • 1/2 Onion, peeled sliced
  • 4 Garlic Cloves, peeled and sliced
  • 4 Smoked Oysters
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 Cup Orange Juice
  • 1 Cup Applesauce
  • 1 Goth Chocolate Bar
  • 2 Tbsp Olive Oil
  • Salt and Pepper (about 1/4 tsp each)
  • ‘Basic’ Brie Polenta:
    • 4 Cups Chicken Stock
    • 1 Cup Cornmeal
    • .33 lb (about a half a cup) Brie Cheese

Directions

  1. In a medium size pot, over high heat, combine chicken broth, both kinds of dried chilis, canned tomatoes, onion, garlic, oysters, turmeric, salt, and cinnamon.  Bring mixture to a boil then reduce to low and simmer uncovered for 15-20 minutes, until mixture has reduced by half.
  2. Blend chili mixture with 1 cup of orange juice and 1 cup applesauce. Return to pan and over medium-low heat, melt in unsweetened dark chocolate. In a separate pan, heat olive oil over medium-high heat. Salt and pepper chicken thighs. Add onion slices to crisp up and brown Chicken Thighs for about 3-5 minutes each side. Add to mole sauce and continue to cook onions until they start to brown, then add to mole sauce. Cover and simmer on low for about 10-15 minutes, until chicken reaches an internal temperature of 165 degrees F.
  3. Meanwhile, make polenta. Bring chicken stock to a boil over high heat. Slowly whisk in cornmeal and reduce to a simmer (medium low heat) until polenta starts to thicken. Continue to whisk every couple minutes for about 15 minutes.
  4. Remove polenta from heat and whisk in brie cheese. Serve immediately if you want polenta to be porridge-like. You could also pour the polenta into a dish and cool. Once cool, it will solidify and you can slice into your desired shape and pan fry or bake.

*Note Ancho chilis are more spicy than Guajillo chilis. If you like your food on the spicy side, use the full 8 Ancho chilis. If you like a more mild flavor, opt for 4.

Speed Mole and Basic Brie Polenta

SWASHBUCKLED! (S1E3): Carbs on Carbs on Carbs

Wanna know what a #HIFD is? Can Amanda keep her success streak going for the third week in a row? Check out the latest episode of Swashbuckled! to find out! (unless your name is Carin Sharin, then just turn it off right now!)

Read on for episode breakdown


 

Ingredients in this week’s episode:

I went into this week feeling extra confident, with two successful weeks under my belt, I thought I would be able to keep the streak going forever! But Marie SWASHBUCKLED me with her ingredients this week. Most notably, the Wild Blueberry Muffins (which were delicious on their own).

Speaking of delicious, that Sweet Sriracha Uncured Bacon Jerky was a little piece of heaven on earth, so do yourself a favor and pick some of that up, stat!

So with all those yummy standalone ingredients, why didn’t the dish work?

Well, for one thing, the texture was funky. The idea of carbs on carbs on carbs was a bust. The quinoa made the casserole extra mushy, and the blueberry muffins didn’t crisp up, taking the mush to the next level.  The spice in the jerky didn’t carry through as expected either, so more flavor and spice needed to be infused into the dish.

Below is the recipe…but, do yourself a favor and don’t make it! Instead, if you are interested in trying this out, make some changes and see what you can do to improve this Highly Instagrammable Fail Dish (#HIFD).

Definitely Not Gumbo Casserole

  • Servings: 6
  • Difficulty: easy, but why would you?
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Recipe by Amanda Hibshman, RDN…unfortunately

Ingredients

  • 1 Tbsp Olive Oil
  • 1 bag Butternut Squash
  • 1 Chayote Squash, peeled and diced
  • 1 cup Heirloom Tomatoes
  • 1/2 Pineapple, peeled and diced
  • 2 Dorot Garlic Cubes
  • 1/4 tsp Salt
  • 1 bag Frozen Shrimp, thawed and tail removed
  • 1/2 – 1 cup Chicken Stock*
  • 1 cup cooked Quinoa*
  • 1/2 cup Fresh Cilantro, Chopped
  • Strussel Topping:
    • 2 Wild Blueberry Muffins, crumbled.**
    • 1 bag Sweet Sriracha Uncured Bacon Jerky
    • 1/2 cup Oat Bran

Directions

  1. First off – Don’t make this meal the same way I did, unless you really want to not be satisfied with the final product. If you insist, proceed to step two.
  2. Preheat oven to 425 degrees F. Heat Olive Oil in a skillet over medium high heat. Once oil is hot, add in butternut squash, chayote, and tomatoes. Cook for about 5-7 minutes, then add pineapple, salt, garlic and shrimp. Cook for about 3-5 minutes, then add broth and cooked quinoa and cook down (*or don’t add those and see how it goes. That is what i would have done differently). Transfer mixture to a baking dish.
  3. In a separate dish, combine crumbled blueberry muffins (but…why??), bacon jerky and oat bran. Top on baking dish and bake in oven for about 20 minutes, until top is brown. **But, if you want to make this dish even better, swap out the blueberry muffins for cornbread, and add some shredded mozzarella cheese in there. Omit the quinoa altogether and use just a little bit of chicken broth…

Definitely Not Gumbo

SWASHBUCKLED! (S1E2): Asian-Rhode Island Fusion

We’re back this week! And this time, we bring you an Asian-Rhode Island Fusion dish. SAY WHA?! Yup, we made a stir-fry dish out of coffee syrup, soy sauce and rice vinegar. You’ll have to check out the video to see how it turns out.  In this episode, we make Clueless jokes, play “Hipster Roulette,” drink authentic “Coffee Milk” (and decide it tastes much better with a little whiskey) and spend way too much time crushing giant corn nuts.

Read below for episode breakdown.


Ingredients in this week’s episode:

 

 

 

 

Inca Corn Crusted Pork Medallions

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

Ingredients

  • 1 Bag Giant Peruvian Inca Corn
  • 1.5 lbs Pork Tenderloin
  • 1/2 Cup Almond Flour
  • 2 Eggs
  • Fresh Ground Salt & Pepper
  • 1/4 Cup Olive Oil

Directions

  1. Crush Inca Corn and put on a plate. Cut Pork into Medallions, about 3/4 inch in size. In a separate bowl, beat eggs and in yet another bowl, measure almond flour. Heat oil over medium high heat. Dredge pork tenderloin through almond flour, then eggs, then coat with crushed inca corn. Top with a sprinkle of fresh salt and pepper on each side.
  2. Place medallion in hot oil and pan fry on each side for about 3-5 minutes…or until the center reads 145 degrees F. Remove from oil and place on paper towel to absorb excess oil. Let rest for about 5 minutes, then serve with Coffee Syrup Stir Fry and Jasmine Brown Rice.

Coffee Syrup Veggie Stir Fry

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

Ingredients

  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Coffee Syrup
  • 2 Tbsp Olive Oil
  • 1 Leek, diced
  • 1 Shallot, minced
  • 1 Eggplant, Peeled and Cubed
  • 6 oz Bag Shishito peppers
  • Garnish: Teriyaki Seaweed Snacks

Directions

  1. In a small bowl, combine soy sauce, rice vinegar and coffee syrup. Set aside.
  2. In a wok or large skillet, heat olive oil over high heat. Add all veggies and sauté for about 2 minutes. Add sauce and continue to cook for about 5 more minutes, until soft and cooked through, stirring often.
  3. Garnish with teriyaki seaweed and serve alongside jasmine brown rice and Inca Corn Crushed Pork Medallions.

Inca Corn Crusted Pork Tenderloin and Veggie Stir Fry

SWASHBUCKLED! (S1E1): Lonely Alcoholic White Girl Soda

I am so excited to introduce my new project with The Fearless Flying Kitchen – SWASHBUCKLED!!

My best friend, Marie, lives a block away and works at Trader Joe’s. Every week, she is going to bring over FOUR INGREDIENTS that are absolutely random and completely unknown to me. My challenge is to create a dinner with what she brings to me and what I have in my fridge, freezer, and pantry. We film the whole thing for you to witness, and we call it SWASHBUCKLED!

Here is the first episode, followed by the recipes of what we came up with. I hope you enjoy, and let me know what you think about our new show in the comments!

Sunchoke and Fennel Chicken Picatta

  • Servings: 4-6
  • Difficulty: easy to moderate
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 2 Boneless, Skinless Chicken Breast
  • Salt and Pepper
  • 1/2 Cup Flour (can sub All Purpose Gluten Free Flour)
  • 3 Tbsp Olive Oil
  • 5 Sunchokes, peeled and diced
  • 1 Fennel Bulb, diced (and dice the fronds for seasoning)
  • 2 Cloves Garlic (optional)
  • 1 Lemon, both zest and juice
  • 1 Cup Low Sodium Chicken Broth
  • 1/2 Cup Peach Simpler Wines (or white wine of choice)
  • 1 Sprig fresh rosemary, diced or 1 tsp dried rosemary
  • GARNISH: Icelandic Style Plain Yogurt (or greek yogurt, or sour cream) and sprig of rosemary.
  • SERVE ALONG SIDE: Brown Rice, Quinoa, or a Whole Grain Pasta

Directions

  1. Cut chicken breasts into cubes. Season with salt and pepper then toss in All purpose Flour.
  2. In a large skillet, heat olive oil over medium high heat. Once hot, add chicken breasts and brown on each side (about 3-4 minutes on each side. Does not need to be cooked all the way through just yet). Remove from skillet and place on paper towel to remove some excess oil.
  3. In the same skillet, add sunchokes, fennel, garlic and lemon zest. Cook for about 5 minutes and then add lemon juice, chicken broth and white wine (peach simpler wines). Add rosemary and fennel fronds. Bring to a boil, then turn down to a simmer and reduce for about 5-10 minutes.
  4. Serve alongside grain of choice. Garnish with Icelandic Style Greek Yogurt and Rosemary Sprig.

 

Arugula and Shaved Brussels Sprouts Salad with Roasted Coconut Sesame Seeds

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

Ingredients

  • 1 Cup arugula
  • 1 Cup Shaved Brussels Sprouts
  • 1/2 Cup Blueberries
  • 1/2 Cup Strawberries, Sliced
  • 1/4 Cup Organic Coconut and Sesame Seeds Clusters
  •  Fresh Ground Salt and Pepper
  • Dressing:
    • 2 Tbsp Apple Cider Vinegar
    • 1 Lemon Juiced
    • 3 Tbsp Olive Oil
    • 1 Tbsp Honey

Directions

  1. Mix together dressing ingredients. Rinse arugula, Brussels sprouts and fruit and dry completely.
  2. In a separate bowl, combine arugula, shaved Brussels sprouts, salt, pepper, and a few tablespoons of mixed dressing. Add fruit and toss well. Arrange on plate and add coconut and sesame seed clusters.

 

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Queso Fish Tacos

questo-fish-tacos

I live in San Diego, home of the best Mexican food in the world (outside of Mexico, that is). We take our tacos pretty seriously around here and my family can get pretty snobby when it comes to Mexican cuisine. It is part of the reason we will never leave San Diego. Ever.

Fish tacos are my husband’s go-to dish. There are so many great choices in San Diego, we usually go to Ranchos or El Zarape in North Park, but are always on the look out for new and delicious spots. (Comment with your favorite fish taco spot, and we’ll either try it or judge you) (half kidding – see above).

One of my favorite tacos shops in San Diego is Lucha Libre, which is a hipster taco restaurant in Mission Hills (and North Park!) San Diego with a luchador (Mexican Wrestler) theme, amazing salsa, and a line out the door. Go there. They are awesome. But my FAVORITE item on their menu is the queso taco – Where they melt cheese on the griddle and make it all crispy, then put it on a corn tortilla and fill it with carne asada, avocados and a secret cream sauce. It is a little sample of heaven on earth. But healthy? Probably not.

In true fearless flying kitchen fashion…I have to try to make the best in San Diego by combining everything I love about tacos (all while trying to make it a pinch more healthy). Why not do a mash up of this delicious cheese and meat filled taco with my husband’s favorite dinner?

Meet the Queso Fish Taco.

Grilled white fish (Tilapia or Mahi-Mahi, I used fresh tilapia from Trader Joe’s – Can’t beat the price either!) seasoned to perfection with chili and lime, a crunchy cheese and corn tortilla wrapper, leafy green cabbage slaw, home made guacamole. It really is the recipe for a perfect taco Tuesday…or any day..or, every day.

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First, I have to talk about my proudest discovery, which was mixing the Cruciferous Crunch Collection with the Cilantro Salad Dressing. I normally look at this salad mix when I am at Trader Joe’s and have never been inspired, since it seems too leafy and kale packed for my liking. But it is definitely worth the purchase. It could be great as just a regular salad tossed with a creamy dressing or used as traditional cole slaw, just with a leafier texture.

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Cruciferous Crunch Collection (Kale, Brussels Sprouts, Broccoli, Green Cabbage and Red Cabbage) mixed with Cilantro Salad Dressing

Fish Taco Slaw

  • Servings: 6
  • Difficulty: super easy
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Ingredients:

  • 1/2 bag of Cruciferous Crunch Collection
  • 2 Tbsp Cilantro Salad Dressing (or amount to taste)

Directions:

Mix well, until combined, and serve as cole slaw, or top with your favorite toppings and enjoy as a salad.

Next step, was some home made guacamole. Now, I can’t take too much credit here. I just copy the table side guacamole from El Torito. But it is delicious, and highly recommended.

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Homemade “Hibshman Guacamole”

Homemade Hibshman Guacamole

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 5 Medium Avocados, sliced and mashed up
  • 1/3 of a yellow or white onion, minced
  • 1 Roma tomato, diced
  • Handful of fresh cilantro, diced
  • 1/4  Jalapeno, minced very finely (to taste)
  • Juice of 1 lime
  • Salt and Pepper to taste (go easy on the salt at first and try it with a chip. Usually don’t need too much salt because the chips are salted).

Directions:

Mix all ingredients together and enjoy!

Most fish tacos you find out and about are breaded and fried. Not my favorite. We also don’t have an outside grill, so I did a hybrid of the two, and pan fried the fish with a bit of butter (but no breading).

I also haven’t ever cooked Tilapia before.

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So, this was really quite the miracle that this turned out. But, in all fairness, I did a lot of research on it…

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Grilled tilapia with a chili-lime rub

Chili-Lime Rubbed Tilapia

  • Difficulty: easy
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Ingredients:

  • Zest of one lime
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tilapia Filets, cut in half (four total pieces)
  • 1 Tbsp butter (or Olive oil…whatever)

Directions:

Mix everything except for the tilapia and butter together. Rub evenly onto the tilapia. Meanwhile, heat a skillet or griddle on medium-high heat and melt a pat of butter (or Olive Oil if you prefer. I like the flavor that the butter adds). Once the pan is hot and butter is melted, cook tilapia for about 4 minutes on each side.

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We ate our Queso Fish Tacos with pinto beans and watermelon. Other delicious sides include rice, grilled veggies, corn or a simple salad of bell peppers, tomato and cucumber with cilantro, lime, salt and pepper.

Queso Fish Tacos

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Eight corn tortillas (two tortillas per person)
  • 1 Cup Shredded Mexican Cheese
  • Chili-Lime Rubbed Tilapia
  • Fish Taco Slaw
  • Homemade Hibshman Guacamole

Directions:

See recipes above for Chili Lime Rubbed Tilapia, Fish Taco Slaw and Homemade Hibshman Guacamole.

To assemble the tacos, heat a griddle on medium-high heat, sprinkle cheese on griddle, the same size as the corn tortilla you are using. It will melt and then start to crust, and it is in between these two phases that you pop the corn tortillas on top, for about a minute. The bottom will crust up and the top will stick to the corn tortilla. Remove with spatula and put on plate.

Slice fish into large chunks and assemble on crispy cheese, then add your Fish Taco Slaw and Guacamole. Serve immediately and enjoy!