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.


 

SWASHBUCKLED! S2E2: New York! New York! (+ Giveaway!)

We have our first special guest of the season, a Mate from New York City! Plus, he is a vegetarian and expects the food to be #slammin‘. Will Amanda and Marie be able to come together and make some delicious food?

Watch the episode here:


Ingredients featured this week include:

 

First, let’s start off with our 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 (CLIKC HERE to do that)

For extra bonus entries:

  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!  (you must be following Fearless Flying Kitchen on Facebook to count)
  2. Find the mystery pack giveaway post on INSTAGRAM – like that, comment on it, and tag your friends. You get a point for each interaction! (you must be following Fearless Flying Kitchen on instagram to count)
  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.


OK, now back to the food!

We had a #slammin’ time in the kitchen with Kris from New York. The only stipulation was that the food had to be vegetarian, and that Marie would be helping. Since the fridge was stocked for only lasagna, that’s what happened. Amanda made a delicious stovetop, easy lasagna. The combination of crème fraîche and ricotta was a little piece of heaven, and should be done with all lasagna from here on out. We also saved a little extra and topped our endives with it…also great. The sauce of Piquillo Pepper and Quinoa Spread with Whole Crushed Tomatoes was also a huge win. Great flavor and texture. You could just use your favorite jar of sauce if you truly want to make it a one pot meal…but this combo is definitely worth washing that second dish.

The only thing that was off was the mochi rice nugget topping. We all decided that just makes a great snack.  But all in all, this was a great, quick, meal that you can get super creative with. It is perfect for busy weeknights when you need a little hands off time (but still need a meal on the table in less than an hour).

Lazy Lasagna

  • Servings: 6-8
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 White Button Mushrooms, sliced
  • 2 Zucchini, zoodled
  • 1 Bell pepper, diced
  • 1 Tbsp Olive Oil
  • 1 Jar Piquillo pepper and Quinoa Spread
  • 1 Large Can (28oz) Whole Peeled Tomatoes
  • 1/2 package Ricotta Cheese
  • 1/2 package Crème Fraîche
  • 1 tsp dried parsley
  • 1/4 cup Parmesan Cheese
  • 5 lasagna noodles
  • Salt and pepper to taste
  • Mozzarella Cheese
  • Mochi Rice Nuggets (Optional)

Directions

  1. Pre-heat oven to 375˚F. Prepare all vegetables (zoodle, slice and dice). Note, if you don’t have a zoodler, you can always just dice zucchini.
  2. In a large skillet (that can go in the oven), heat olive oil over medium-high heat. Add red bell peppers and cook about 3 minutes, then add zucchini. Cook both for about 5 more minutes, then add mushrooms and cook until they have softened.
  3. Meanwhile, combine Piquillo Pepper and Quinoa Spread with one large can of whole peeled tomatoes. Crush whole peeled tomatoes in your hand as you are adding it to the pot. Heat over medium heat to a simmer. Add salt as needed (try it first, and add if it needs it according to your taste buds).
  4. Spread the cooked vegetables evenly around the large skillet. Top with broken up pieces of lasagna noodles. Cover noodles completely with sauce. Cover with lid and reduce heat to medium-low. Let cook, covered, for about 20 minutes.
  5. While the noodles and sauce cook, combine Ricotta Cheese, Crème Fraîche, parsley and parmesan cheese in a bowl and set aside.
  6. After 20 minutes, remove cover and stir noodles. If they have softened, then top with Ricotta/Crème Fraîche mixture (little blobs all over). Top with even more mozzarella cheese, and place in the oven to help melt and brown cheese. Can put in the broiler on low for a little while too. Once brown, remove from oven and enjoy! If you can’t put your skillet in the oven, you could just cover with the lid again and let the cheese melt that way. It will get melty but not necessarily start to brown.

Note – In this episode we decimated half a bag of Mochi Rice Nuggets in the vitamix (or food processor, if you have one), and added it to the top of the lasagna along with the mozzarella and broiled it on low. We don’t recommend this step, but instead, just eat the mochi rice nuggets as a separate snack. However, if you did want to recreate what we did, this is it. 


We, yet again, followed a recipe on the back of a product, and the result was #slammin’! There are always great ideas and suggestions on the back of the package. Marie begrudgingly proved that she can be somewhat useful in the kitchen!

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Baked Belgian Endive with Walnuts, Parmesan & Romano Cheese

  • Servings: 3
  • Difficulty: easy
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Recipe by Trader Joe’s…Literaly on the back of the endive package

Ingredients

  • 6 Belgian Endives, trimmed & halved lengthwise
  • 1/8 cup Clarified Butter, melted
  • 1/4 cup Walnuts, coarsely chopped
  • 1/3 cup Grated Parmesan Romano Cheese Blend
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 375˚F. Toss endives with butter, salt and pepper to taste. Arrange in a single layer in an 8X8 shallow baking dish.
  2. Cover with foil and bake on the center rack of the oven for 30 minutes or until tender. Mix walnuts and cheese together and set aside.
  3. Remove endive from oven and sprinkle evenly with cheese mixture. Return to oven and bake, uncovered, for 10 more minutes, or until cheese is golden.

Hanging out with Kris from New York

Hanging out in the Fearless Flying Kitchen with Kris from New York!