This episode of It Gets Butter we chat with a long time comedy friend of mine, an actress and a mother...Aniria Turney. She talks about reinventing oneself. Having to do that later in life, and the stresses that come with that. She also takes us to her Puerto Rican roots with some stories and a recipe for beef stew.

Carne Guisada:

• The Beef: 2 lbs chuck roast or sirloin, cut into 1.5-inch cubes
• The Seasoning: 2 tsp Adobo, 1 tsp dried oregano, and 2 tsp Sazón with annatto (culantro y achiote)
• The Aromatics: 1/2 cup sofrito, 1 medium onion (sliced), and 2-3 cloves garlic (minced)
• The Stew Base: 4 tbsp olive oil (or achiote oil), 3 tbsp tomato paste or 1/2 cup tomato sauce
• The Simmer Liquid: 4 cups beef broth or water + 1/3 cup dry red wine (like Merlot)
• The Veggies & Extras: 1 large carrot (peeled and chopped), 2 waxy potatoes (peeled and diced), and 1/2 cup pimento-stuffed green olives
• Finishing Touches: 2 bay leaves, 2 tsp red wine vinegar, and fresh cilantro for garnish

1. Season the Meat: In a large bowl, season the beef cubes with the Adobo, Sazón, and oregano. Let it marinate for at least 30 minutes (or overnight in the fridge).
2. Brown the Beef: Heat the oil in a large pot (or caldero) over medium-high heat. Add the seasoned beef and sear until browned on all sides. Remove the beef and set aside.
3. Build the Sauce: In the same pot, add the sliced onions and sofrito, cooking until fragrant (about 3-5 minutes). Stir in the tomato paste and cook for 2 minutes.
4. Simmer: Return the beef to the pot, scraping up any browned bits at the bottom. Add the bay leaves, olives, red wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour and 15 minutes.
5. Add Vegetables: Add the chopped potatoes and carrots to the pot. Cover and simmer for an additional 20-30 minutes until the beef is fork-tender and the vegetables are cooked through.
6. Finish: Stir in the red wine vinegar and fresh cilantro. Serve hot over steamed white rice.

I got to sit down with artist, comedian, travel blogger, food enthusiast, and my friend Rachel Covello for this episode. She talks to us about living with constant anxiety, and gives us a homey recipe from her mom for tuna casserole. Give a listen and try out the recipe yourself.

Recipe:

1 box of elbow macaroni cooked

1 can of cream of mushroom soup

1 can of milk (use the soup can to measure)

1 12oz can of white tuna packed in water, drained

1 bag of frozen peas and carrots - zap for 3 minutes

1 cup shredded cheddar cheese Parmesan cheese

Combine all ingredients except Parmesan. Lightly salt and pepper to taste. Sprinkle Parmesan cheese on top. Bake in lightly greased or Pam-sprayed foil casserole pan on 350 degrees for about 45 minutes.

on this It Gets Butter I get to sit down with long time friend and professional gay, Chuck Henson. Chuck has been on tv, announced for national band competitions, and now is a licensed massage therapist and loves to bake. Here how we got here and how he stays so positive through is all in our first ever "call in" episode.

Apple Strawberry Pie:

The Flaky Double-Crust Dough Yields one top and one bottom crust. Ingredients: 2.5 cups all-purpose flour 1 cup (2 sticks) unsalted butter, cold and cubed 1 tablespoon sugar 1 teaspoon salt 6 to 8 tablespoons ice water Instructions: Mix Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl. Cut in Butter: Add the cold butter cubes. Use a pastry cutter or your hands to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Add Water: Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. It should be moist but not sticky. Chill: Divide the dough into two disks, wrap them in plastic, and refrigerate for at least one hour. Roll: Once chilled, roll the dough on a floured surface to about 1/8 inch thickness. The Apple Strawberry Filling Ingredients: Your pre-cooked, chilled apple mixture Fresh strawberries, sliced 3 to 4 tablespoons all-purpose flour (to thicken the juices) Sugar (to taste, depending on the sweetness of the fruit) Instructions: Combine: Gently toss your chilled apples and sliced strawberries together. Thicken: Sprinkle the flour and sugar over the fruit and toss again until evenly coated. Assemble: Place the bottom crust into your pie plate. Fill with the fruit mixture, then top with the second crust. Vent: Be sure to cut slits in the top crust to let the steam escape—this keeps the crust from getting soggy! Baking Instructions High Heat Start: Bake at 425°F for 15 minutes. Finish: Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes until the crust is golden brown and the filling is bubbling beautifully.