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! (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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