This episode of It Gets Butter I get to chat with friend who's energy and standup I adore, Lauren DuFault. She's been an athlete, actor, and standup. We talked family life, changing patterns in your life, and some simple recipes. I hope you enjoy listening as much as I enjoyed talking to her.

Also, she gives us 2 recipes...1 functional and one for "another" time

(Functional) Breakfast Sandwich:

English Muffin (buttered)

American Cheese

Over hard egg

Bacon/Sausage

(Stoner) Grilled Cheese:

Heat pan and add butter to pan and melt

Butter both sides of your sourdough bread

pepperjack cheese

once done, dip in pickle juice to eat

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.

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