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! (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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