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
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
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.
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!
The Fearless Flying Kitchen 