In this episode I get to talk to Dave Borman, owner and creator of Tampa Bay Gay online and an L.M.T. We talk childhood trauma, losing his mother later in life, coming out, and the line between "hippie dippy" and holistic. Dave also gives us his mother's recipe for a "mock Lasagna". Sit back and enjoy us learning about #journaling #therapy and #comfortfood

Mock Lasagna Recipe

• Prep time: 15 mins

• Cook time: 40 mins

• Pan: 9x13 inch Ingredients

• 1 lb ground beef, turkey, or sausage

• 1 jar (24-32 oz) marinara or spaghetti sauce

• 1 lb pasta (rigatoni)

• 15 oz ricotta cheese

• 2 cups shredded mozzarella, divided (fresh shredded is best)

• 1 egg

• Seasonings: Garlic powder, Italian seasoning, salt, pepper Instructions

1. Prep: Preheat oven to 375℉. Optional: Grease 9x13 inch pan.

2. Pasta: Boil pasta 1-2 minutes short of package directions (al dente). Divide in half

3. Meat Sauce: Brown ground beef, turkey, or sausage, salt, pepper, garlic powder. Drain fat, then stir in marinara sauce, Italian seasoning and simmer. Divide in half

4. Ricotta Cheese Mix: In a bowl, mix ricotta, egg, salt, pepper, Italian seasoning and garlic powder. Divide in half

5. Assemble: Bottom Layer: ½ of the pasta, ½ ricotta mixture, ½ of the meat sauce,1 cup mozzarella cheese. Then the top layer the same way, ½ of the pasta, ½ ricotta mixture, ½ of the meat sauce. Top with remaining mozzarella and some Italian seasoning.

6. Bake: Bake for 20-30 minutes until bubbly.

This episode I get to talk to a friend and former coworker Brittany Pregliasco. This episode she talks about trusting and believing in yourself as well as meal prepping (so you're ready for the bad days), and a new take on an old classic...Lasagna Soup, which brings up an old childhood memory for me.

Enjoy and try the soup!

Most of the same ingredients used in lasagna are incorporated into this soup.

• Italian sausage: Whether you choose sweet or spicy, sausage is a smart way to add an immediate layer of flavor to soup. It also has more flavor than using ground meat.
• Aromatics: Onion and garlic are must-haves, but a bulb of cored and diced fennel is a nice addition—and it drives home the Italian flavors.
• Seasonings: Store-bought Italian seasoning is not an ingredient we often call for but it's just right here—and can be used for other dishes like meatballs and Bolognese.
• Canned tomatoes: You can use puréed or crushed tomatoes or try our favorite trick: If you have diced or whole peeled tomatoes, use an immersion blender to break them up a bit.
• Broth: Chicken or vegetable broth work for lasagna soup. Even water will do—just add a few bouillon cubes if you have them.
• Lasagna noodles: Break up whole noodles into three or four pieces each before adding to the soup. You don’t need to use no-boil noodles, but you can if that's what you have, and it will reduce the cooking time by about five minutes.
• Parmesan cheese: Freshly grated cheese is just the thing to serve with this soup. We also throw in a Parmesan rind as the soup cooks. We store the rinds from pieces of Parmesanther in a re-sealable bag in the freezer and use one every time we make soup. They bring big flavor and work for everything from chicken noodle and minestrone to creamy potato leek soup.
• Ricotta cheese: Instead of layering the ricotta into lasagna, for the soup version of the dish it is spooned over each serving. It immediately starts to melt into the hot broth.

Italian Seasoning: It's easy to make your own Italian seasoning at home. Simply combine two parts each of dried basil, oregano, rosemary, and thyme with one part ground fennel seed.

Dinner will be on the table in just six easy steps.

1. Brown the sausage: Heat a few tablespoons of olive oil in a large pot and add the sausage (if it has casings, remove those first). Use a spoon to break the meat into bite-size pieces and cook over medium-high heat, stirring occasionally, until well browned and cooked through–this will take 6 to 10 minutes. Once browned, transfer the sausage to a plate lined with paper towels. If more than a few tablespoons of fat are left behind, discard some of it.
2. Sauté the aromatics: Add the onions, fennel, and garlic (and a hefty pinch of kosher salt to the pot. Sauté until tender, 6 to 8 minutes. You’re not looking for a lot of color, just for the vegetables to soften.
3. Toast the seasonings: Add the Italian seasoning and let it toast in the fat for a minute or so, just until it smells super fragrant. A little tomato paste can also be added here for more depth of flavor.
4. Add the liquids and bring to a boil: Stir in the broth and tomatoes, add the sausage back to the pot, and let the whole mixture come to a boil. Add a Parmesan rind if you have one. Once the mixture comes to a boil, reduce the heat to a simmer and cook for about 15 minutes, just until the broth mixture thickens slightly.
5. Stir in the noodles: Add the noodles and return the mixture to a simmer. Cook until they are al dente; this should take 10 to 15 minutes.
6. Season and serve: Before serving, taste the soup and adjust the seasoning by adding salt and pepper. Top each serving with Parmesan cheese, a dollop of ricotta, and a drizzle of olive oil. Some fresh herbs, like chopped basil or parsley, are a nice fresh touch.

In this episode, I get to talk to one-half of the Skittle Squad Podcast, Paul Fifer. Paul opens up about struggles with family, abuse, and more as a child, and how he got through that and became a beloved member of the local community. He also shares a crockpot recipe that reminds him of his mom. I might also judge him harshly for a childhood food memory. #itgetsbutter #skittlesquad #lgbtqia #chickenrecipe #crockpotcooking #abusesurvivors

Crockpot Chicken and Noodles:

4 chicken breasts (boneless / skinless)

3/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon poultry seasoning

1 1/2 teaspoons garlic powder

2 10.5-oz cans Cream of Chicken soup

1/2 cup unsalted butter, cut in slices

2 teaspoons Better than Bouillon chicken flavor (reduced sodium)

4 cups low sodium chicken broth

24 oz Reames Homestyle Egg Noodles (frozen) - this is the best for this recipe but can also use 8 oz of dry wide egg noodles

2 cups frozen mixed vegetables (optional) - I never put veggies in mine because ew

1. Place the chicken breasts in the slow cooker. Sprinkle with salt, pepper, poultry seasoning, and garlic powder.

2. Spread the soup over the top of the chicken.

3. Add the sliced butter on top of the soup layer.

4. Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken / soup layers.

5. Place the lid on the crockpot and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.

6. Remove the chicken to a plate using tongs. Cover and set aside.

7. Add the noodles to the soup mixture (and frozen veggies if using - ew). Stir well. Place the lid back on and cook on High for another 1-2 hours, stirring halfway through cook time. If using dry egg noodles, add them about 12-15 minutes before serving. Stir them in and place the lid back on. Or boil them on the stove and add them before serving.

8. Meanwhile, use two forks to shred chicken. Then cover so it doesn't dry out.

9. When the noodles are done, add the shredded chicken to the crockpot and mix well. If the chicken and noodles are too thick for your liking, just add some hot water or broth.

10. Serve hot - duh!

In this episode of It Gets Butter, I get to talk to Eddie Shasek. He gives great advice when you have to travel a lot for work, and we talk about the toll that can take on you. But silver linings, that travel can introduce you to new flavors to cook with and Eddie shares his personal recipe for some slow cooked ribs. We also talk the comfort in cooking as well as the comfort of eating.

Shaz Apple Smoked Ribs:

Barrel smoke @ 275 for 3 hours

Binder: minced garlic

Rub: sea salt, smoked paprika, black pepper, garlic powder and onion flakes

Bind and rub ribs, wrap in plastic wrap and fridge for at least an hour up to 24 hours (ideally 6 hrs) Spritz: 50/50 water and apple cider vinegar with some honey

Sauce: sauté 1/2 stick butter, lrg.Vidalia onion, three small apples cubed with skin, 1/3 cup Worcestershire. Then blend smooth with immersion blender and add 32 oz simple catchup, bunch smoked paprika, small bag brown sugar, few oz apple cider vinegar, about 1/2 cup honey, bunch black pepper.

Cook low heat until flavors mix. Dashes of sea salt to taste. Get lump charcoal with some apple wood chunks up to stable temp 250 to 275 Hang ribs directly above coals no deflector plate or water pan. (or other smoker arrangement) Keep closed and stable. Spritz every 40 min or so Pull to wrap when internal temp is 165 Wrap in heavy foil (not butcher paper, don't care what your daddy told you) from bottom like a boat so easy to open without losing juice. Meat side down. In wraps before rib put down butter, sprinkle of brown sugar, honey and some sauce. Then some of same on bone side w/o butter. Wrap tightly but don’t push bones through foil. Back on grill grate flat meat side down at 275 until internal temp is 205. Carefully unwrap (don't lose liquid) and place ribs on grate meat side up. Combine wrap juices with fresh sauce 50/50 to make hot glaze and paint ribs liberally on meat side with glaze. Let glaze cook for a few min in heat then pull and let rest for 15 min before cutting. Add some glaze during rest as needed for even look. (we eat with our eyes first) Cut individual ribs and Serve with side of frest warm sauce w/o glaze

This episode of It Gets Butter we talk to Alex Veronica. She has been friends with me over a decade and we get into how she handles (or doesn't) breakups, which one stays with her the most, and her relationship with food. Also, we get a simplified recipe from her which helps explain why she prefers not to do "fine dining". She's funny, she's a dear friend, and she's got stories...enjoy Alex's It Gets Butter.

Kielbasa and "Mashed Potatoes":

"Cut up the kielbasa in skinny slices and fry with lots of onions and for the mashed potatoes just prep an instant pouch"

This episode of It Gets Butter we sit with Chef Patrick Gossett. He talks about the communal food he remembers and that still bring his family together, while giving us 2 recipes for us to use. We also talk about what he went through with his family when they found out their young daughter was diagnosed with cancer. The choices they had to make and the support that helped getting through it. Sit back, enjoy, and know there's others out there going through it to

Pasta Dough

• 2 Cups 00 flour, plus more for surface
• 1/2 tsp. kosher salt
• 6 large egg Yolks
• 1 tsp. Good olive oil

Combine all ingredients in mixer until combined, kneed on table and add flour if needed until a soft solid ball is formed that allows small indent from thumb.

Refrigerate for 2 hours before rolling out.

----------------------------------------------------------------

Chicken pot pie

INGREDIENTS

Crust

• 1 refrigerated pie crust (2count), soften per instructions.

Filling

• 1/3cup butter or margarine
• 1/3cup chopped onion
• 1/3cup all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1 3/4cups Chicken Broth
• 1/2cup milk
• 2 1/2cups shredded rotisserie chicken
• 2cups frozen mixed vegetables

INSTRUCTIONS

• 1

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.

• 2

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

• 3

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.

• 4

Stir in flour, salt, and pepper until well blended.

• 5

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

• 6

Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.

• 7

Spoon chicken mixture into crust-lined pie plate.

• 8

Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.

• 9

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.

• 10

With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.

• 11

Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.

• 12

Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.

It Get Butter episode 2 with comedian Steve Miller, we find out his comfort food is a soup from his childhood (or so he thinks) called Sancocho Soup. We talk about the loss of one of his best friends and how he's still dealing with those feelings of loss. We also see him argue with himself through most of it, while I correct him on what his actual comfort food is.

Panamanian Sancocho soup

Ingredients:

2-3 Ibs chicken (bone-in pieces like thighs, drumsticks, or whole chicken cut up)

1 tbsp oil

1 medium onion,

chopped 4 cloves garlic,

minced 1 green bell pepper,

chopped 1 bunch culantro (recao) or substitute with cilantro if unavailable

1 Ib ñame (yam),

peeled and chopped into chunks 1-2 ears of corn, cut into rounds

1 carrot, chopped (optional)

1 green plantain, sliced thick (optional but traditional in some areas)

8 cups water or chicken broth

1 tsp oregano Salt and black pepper to taste

Fresh lime for serving

Optional: 1 chicken bouillon cube for extra flavor

Instructions:

Sauté base aromatics In a large pot, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook for 3-4 minutes until soft and fragrant. Brown the chicken Add chicken pieces and lightly brown for 5-10 minutes. Season with salt, pepper, and oregano. Add water and culantro Pour in the water or chicken broth. Add the culantro leaves (whole is fine). Bring to a boil, then reduce heat to a simmer. Add root vegetables Add ñame, corn pieces, carrot, and plantain if using. Simmer for 40-60 minutes until chicken is tender and vegetables are soft. Adjust seasoning Remove culantro if desired. Add more salt, pepper, or a bouillon cube to taste. Serve hot Traditionally served with white rice, a lime wedge on the side, and sometimes hot sauce for extra flavor. Notes: Name gives the broth a slightly thick and creamy texture. Culantro is key to authentic flavor; cilantro can work if it's the only option, but use more to get close to the depth of flavor. For an extra-authentic touch, some regions add aji chombo (Panamanian hot pepper).

This episode we talk to Matt Lowery about breakups, his advice for getting through one, his grandmother's Macaroni and Cheese recipe, and why I don't think that's his true comfort food.

My grandmother's macaroni and cheese:

½ lb pasta

2 cans evaporated milk

1/3 C butter Salt and pepper

1 ½ C sharp cheddar cheese

1 ½ C mild cheddar cheese

Preheat oven to 350.

Cook pasta until just done. Mix evaporated milk, butter, and salt and pepper. Add pasta and mix until well-combined. Add sharp cheddar and mix until smooth. Pour into casserole dish and sprinkle top with mild cheddar. Cover with foil and bake 20 - 25 minutes. Uncover then bake until golden brown.