Podcasts about caprese salad

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Zorba and Karl talk about how laughter truly might be the best medicine, and they discuss why a sugar tax in the UK led to a drop in […]

This week Zorba and Karl talk about how laughter truly might be the best medicine, and they discuss why a sugar tax in the UK led to a drop in […]

Are your weekdays a whirlwind of activity that leave little time for cooking elaborate meals? Well, fasten your aprons because today on "Meal Planning for Busy Moms," we're about to speed through the kitchen with lightning-fast efficiency. Get ready to learn how to dish out 21 delicious meals in just 20 minutes or less—yes, it's possible! 21 Meals You Can Make in 20 Minutes: Garlic Shrimp Linguine: Quick-cooking shrimp and linguine tossed with garlic butter sauce. Beef and Broccoli Stir-Fry: Tender beef slices and broccoli in a savory soy sauce glaze. Chicken Caesar Wrap: Grilled chicken, romaine lettuce, and Caesar dressing in a hearty wrap. Caprese Salad with Grilled Chicken: Fresh tomatoes, mozzarella, basil, and grilled chicken drizzled with balsamic. Turkey Taco Skillet: Ground turkey, beans, corn, and taco seasonings served with tortilla chips. Vegetarian Quesadillas: Stuffed with cheese, beans, and assorted veggies, pan-fried until crispy. Salmon with Dill Sauce: Seared salmon fillets with a creamy lemon-dill sauce. Pasta Primavera: A vibrant mix of sautéed veggies tossed with pasta and olive oil. Thai Peanut Noodle Bowl: Rice noodles with veggies and a spicy peanut sauce. Greek Gyro Pitas: Sliced lamb or chicken with tzatziki and cucumbers in pita bread. Mushroom and Pea Risotto: Creamy risotto with mushrooms and peas, topped with Parmesan. Buffalo Chicken Salad: Spicy chicken strips atop a bed of greens with blue cheese dressing. Szechuan Tofu and Green Beans: Tofu and green beans in a fiery Szechuan sauce. Italian Sausage and Peppers: Sautéed sausage and bell peppers served on hoagie rolls. Egg Roll in a Bowl: Deconstructed egg roll components sautéed in a tangy sauce. Tomato Basil Soup with Grilled Cheese: A classic combo, perfect for a quick dinner. Korean Beef Bowl: Ground beef with soy sauce and sesame oil over rice, topped with green onions. Pesto Chicken Pizza: Pre-made pizza crust with pesto, chicken, and sun-dried tomatoes. Spaghetti Carbonara: Creamy spaghetti with eggs, cheese, and pancetta. Curried Chickpea Wrap: Spiced chickpeas wrapped in a tortilla with greens and yogurt sauce. Pan-Seared Cod with Citrus Salad: Quick-cooking cod with a refreshing orange and grapefruit salad.   Hope this episode blesses and inspires you!   Xx Blaga   Become an insider and get weekly updates, meal plans with recipes and exclusive insider trainings, resources and support that you won't find in the show! https://busymamamealplanning.com/page/become-an-insider "So, what are you waiting for? Be the first to download The Speedy Gourmet Web App http://thespeedygourmet.org/buy/41a3d3   Get my special loyalty podcast listener promo!  I'm giving you 14 days to try it and then it's only $3 per month. The coupon is already applied!. This is your chance to keep the culinary magic alive every day with minimal fuss and maximum flavor. Remember, you're not just planning meals; you're crafting experiences that your family will cherish. Let's make every dinner special, and let's make it simple with Speedy Gourmet." Email us: hello@busymamamealplanning.com   Have a question? Send me a DM @blagagoertzen

Episode 198 Sponsored by: River Road Family Vineyards and Winery Coco and Michele from Rock'n Vino Tune into Rockin' Vino Radio where hosts Michelle Marquez and Coco Sturzenbach take you on a journey through the intriguing intersection of music and wine. They engage with winemakers, musicians and chefs, discussing the fascinating impacts of music on wine perception and enjoyment. Available on KSRO and various podcast platforms, this show offers a unique auditory experience for all wine and music enthusiasts with lively discussions and thoughtful pairings. Fast Five: Andrea Card from Francis Ford Coppola Winery *Super Easy Caprese* -Log of Mozzarella (preferably fresh) -Fresh Basil - whole leaves -Tomatoes- sliced -Reduced Balsamic  -Extra Virgin Olive Oil (Salt & Pepper to taste)  Slice the mozzarella, put fresh basil and sliced tomatoes on top - top with balsamic and EVOO! Simple, fresh and delicious! Pairs nicely with Francis Ford Coppola - Sofia Blanc de Blancs Links:  https://www.ksro.com/podcast/rock-n-vino/ https://www.rocknvino.com/ https://www.francisfordcoppolawinery.com/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

The Last Podcast You'll Ever Need --- Support this podcast: https://podcasters.spotify.com/pod/show/michael-lisk/support

Greeny evaluates if Kyle Shanahan's career is reminiscent of Andy Reid's tenure with the Eagles: early championship level success...big game chokers. We still can't believe how badly the 49ers mismanaged the end of the game and overtime. We work in some NBA on today's group Sneaky Hembo Trivia before Jack is taken to task for his eating habits. Greeny and Hembo are still upset that they weren't invited to Bristol for Super Week (even though they wouldn't have come), and we wrap up the show ranking the 5 best NFL dynasties of all time. Plus, steak lunch. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's recipe is The Balsamic-Free Caprese Salad.Here are the links to some of the items I talked about in this episode: #adFood 52: Does Caprese Salad Have To Have Balsamic Vinegar?The Four Seasons of Pasta by Nancy Harmon JenkinsMaldon Smoked Sea SaltChef's KnifeCutting BoardServing PlatterIG: @COOKtheSTORYAll New Chicken CookbookThis episode was originally published in August, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

We discuss whether you would trust your friends to "borrow" your ACL wristband, how Nick's birthday chicken fettucine alfredo dinner was ruined, and whether Shania Twain singing Best of You with the Foo Fighters is the worst ACL disaster ever.See omnystudio.com/listener for privacy information.

This week the hosts dissect new research that suggests moderate drinking may be good for the heart, and they discuss new guidelines surrounding taking preventative aspirin. Plus, they share a delicious recipe for a Chicken avocado Caprese salad.

Today's recipe is Caprese Pasta Salad.Here are the links to some of the items I talked about in this episode: #adPasta PotCutting BoardChef's KnifeBig BowlMeasuring SpoonsAll New Chicken CookbookThis episode was originally published in April, 2022. Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Basil. Cheese. Tomato. Oil. Long ago, the four ingredients sat together in harmony. Then everything changed when a bunch of people chucked some balsamic vinegar in there for some reason. Noah and Louisa investigate why people can't just leave well enough alone. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon. Louisa: @louisa@mastodon.xyz Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

This Summer Caprese Steak Salad features the classic caprese ingredients of tomato, basil and mozzarella paired with tender grilled wagyu beef. Japanese Wagyu beef is characterized by its tender texture, marbling, concentrated flavor, and its sweet, full-bodied aroma. This salad is an ideal recipe to use wagyu beef, which pairs nicely with the creamy mozzarella, sweet tomatoes and tart vinaigrette. This video was produced by The Culinary Institute of America as an industry service to Japan's Ministry of Agriculture and Fisheries. Get the Wagyu Beef Caprese Salad recipe here!

Join Ivy and Daria as they watch and talk about Shirt Club and cover such topics as Greg becoming a meme, the Gems putting together furniture, Steven's cool pencil case, Buck's relationship with his dad (and as contrasted with Steven's with his dad), conflict resolution with the Gems, and the mystery of who Mayor Dewey is running against. Probing Question: If Steven went to school, would he be bullied, or would everyone love him? Today's recipes: Caprese Salad: https://love-takes-work.tumblr.com/post/628615636402176000/i-made-a-caprese-salad-because-buck-wanted-one Bodyguard Sandwich: https://love-takes-work.tumblr.com/post/628637517171884032/bodyguard-sandwich-bodyguard-sandwich-my-attempt Today's merchandise: Guitar Dad Shirt. Follow us on Facebook: https://www.facebook.com/notsogiantwomen

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for a delicious tomato caprese salad.

Travelling light, less is more is clearly best practice now as Sandra Finegan from Globe Travel explained. Former Leeds United Physio Alan Sutton is donating all proceeds from the Irish sales of his book to the Gary Kelly Cancer Support Centre! Tara Walker rustled up a beautiful Caprese Salad and David Sheehan covered off sport. Comedy, our TV Theme and a final hurrah from the Spice Girls brought the curtain down on Friday's fare... Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Today's recipe is The Ultimate Caprese Salad (With No Balsamic In Sight!).Here are the links to some of the items I talked about in this episode: #adFood 52: Does Caprese Salad Have To Have Balsamic Vinegar?The Four Seasons of Pasta by Nancy Harmon JenkinsMaldon Smoked Sea SaltChef's KnifeCutting BoardServing PlatterHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Food influencer and recipe writer Kelly Albert, gateausuperstar.ca, spoke to Ken Conners about the recipe.

This week the hosts dissect new research that suggests moderate drinking may be good for the heart, and they discuss new guidelines surrounding taking preventative aspirin. Plus, they share a delicious recipe for a Chicken avocado Caprese salad.

On today's episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y'all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it's just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn't believe in temping Wagyu meat (30:13). I want to hear about Malcom's take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom's Sausage Seasoning on Butts recently (42:30). I take shots at Tyler's taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he's cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

On today's episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y'all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it's just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn't believe in temping Wagyu meat (30:13). I want to hear about Malcom's take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom's Sausage Seasoning on Butts recently (42:30). I take shots at Tyler's taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he's cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

In today's podcast, we are celebrating the 4th of July - with inspiration pulled from throwback issues of Better Homes and Gardens and Country Living Magazines.We will cook up a delicious Cherry Caprese Salad - fitting for your 4th of July gathering - as we talk to this week's at-home test kitchen field reporter, Carrie Flynn.  We tackle the ever popular tassel garland to adorn your 4th of July gathering - as seen in the July 2020 issue of Better Homes and Gardens. Inspired by the S'mores board  featured on the cover of the July 2020 issue of Country Living Magazine, we will be attempting to bring that sweet magic to life in a similar fashion. And to help us nail it, I'll be talking to Kelly Flynn, a charcuterie board expert and owner of Nosh and Board Co.And we'll be taking a look at the elements that make up a family 4th on a glistening lake in New York's Adirondacks - as a family gathering revives the bliss of summers past with nostalgic snacks, outdoor activities, and stars and stripes decor. So grab your cool drink, take a sit by the water - and let's get ready for the 4th of July. This is the Page Living Podcast, and YOU are welcome here. 

A few weeks ago, Rachel Belle hosted the very first Your Last Meal *LIVE* at Crosscut Festival! She was joined by brothers Mark and Brian Canlis, third generation owners of Seattle's 70-year-old fine dining institution, Canlis. The Canlis brothers just hired a new executive chef, only the 7th in the restaurant's history, and they share the quirky and unconventional application process they used to help weed out a leader without ego, who isn't afraid to be vulnerable. Canlis' doors have been closed over the past 15 months, but they've gained international attention for their ingenuity, launching 18 different pandemic culinary concepts that sold out one after the next: everything from a parking lot crab shack to the virtual learning platform, Canlis Community College. And Brian reveals his Secret Shame Food, a concoction that made his wife think twice about marrying him. Then Chinese Soul Food cookbook author, and maker of a million dumplings, Hsiao-Ching Chou joins us to talk xiao long bao, otherwise known as Chinese soup dumplings. Follow Your Last Meal and Rachel Belle on Instagram! (Photo by Chona Kasinger) See omnystudio.com/listener for privacy information.

If you're looking for a fresh new salad that will be your go-to choice in the summer, look no further than this delicious option. Also known as Caprese salad, it's made from ripe heirloom tomatos, basil and fresh mozzarella salad. Packed with nutrients and unrivaled flavor, you can literally make this alternative salad in 5 minutes or less! --- Support this podcast: https://podcasters.spotify.com/pod/show/amy-hager1/support

We decided to spice things up on this one and switch up the order! Jean brings back a movie classic, Sammy gives us that sweet Beatles lore, and Zev reminds us all of how excellent Caprese salads are. Oh, and Sammy creates the most solid conspiracy theory you'll ever hear on this show.

Welcome to the sixth month of the “two week lockdown!” And if you live in California, there's no end in sight! On the bright side, this week's Ann & Phelim Scoop is here and we've got the latest on the riots in Kenosha, WI and the false promise of “renewable energy” from politicians like Nancy Pelosi and Gavin Newsom. As you know, Kenosha, WI has been under siege for days now and the mainstream media can't help but give these “peaceful protests” cover. In this week's Scoop podcast we reveal the truth about the Kenosha shooting and why the young vigilante man who has been charged may be innocent. Also on this week's episode we give you an update on our Obamagate Project which is coming very soon. We've got some massive news coming to you next week - we're just finishing up the details so stay tuned. And can you believe that California - one of the biggest economies in the world is having electricity blackouts? That's right we have a third-world-style blackouts in a state that has abundant oil and gas. It all boils down to really awful leftist politics. We're excited to have our friend Marc Morano of Climate Depot back on the show to talk about it. And lastly, Ann shares a delicious end of summer recipe, Caprese Salad. It's a simple, elegant, delicious lunch for these days when we need to find the joy in the little things. Make sure to check out the YouTube podcast so you can see Ann whip up the recipe herself. If you enjoy the Ann & Phelim Scoop -- please become a monthly giver to help us keep going! Donate: https://unreportedstorysociety.com/donate/ --- Send in a voice message: https://anchor.fm/ap-scoop/message

Have Questions? Send yours to askjeff@comeonover.com! He may just answer it in a future podcast! IGQ&A - Jeff’s Instagram Links & Recipes:Charred Caprese Salad with Heirloom TomatoesSoy/Lemon/Garlic Marinated Chicken BreastWant to jam out again to those face-melting theme songs?Click HERE to listen to all of Jeff’s one-of-a-kind tunes. And guess what….there will be new ones each week!

Welcome to episode six of Cooking with Angel on the SND Podcast channel.  This show is designed to help new cooks feel comfortable in the kitchen and also to provide experienced chefs with quick and creative ideas they can use on various classic recipes.  In this Cooking with Mom segment, Angel and her mother make three spectacular dishes that can be used for a big dinner or frozen to be saved for later. The ladies make a kitchen sink soup and demonstrate how to create a soup base that can be used for vegans, vegetarians and non-vegetarians alike.  Then they make a simple and delicious cheesy pull-apart bread as well. It’s a great complement to any soup and fully customizable with whatever cheese you prefer.  They also teach us how to create a Caprese salad that is great as an appetizer or a side to almost any meal.  The recipe for the soup calls for onions, garlic, any kind of broth you prefer, and a medley of herbs and vegetables. If you would like to add meat, the ladies also let you know when to do that. Suggested ingredients for the soup are Two 32oz containers of vegetable broth, three cans of Tomato paste, Rosemary, Recaito, Adobo, sofrito, Sazón, Oregano, Cilantro, Garlic, Onion and 6 or 7 vegetables of your choice. They will use Spinach, Broccoli, Lima beans, Green beans, Baby corn, Mushrooms, Celery Green, yellow, and red chopped peppers. They also add  Maduro's (yellow plantain), Pasta or cauliflower rice, cooked bacon/ fake bacon for Smokey flavor, 1-2tsp hot sauce, 2tsp habanero olive oil, or plain olive oil.  Ingredients for the Cheesy pull-apart bread are an Artisan bread loaf (unsliced), Cheddar cheese, Mozzarella cheese, and Gouda cheese.  You can use two or three of your favorite cheeses. Be sure to include a melty one like mozzarella.  For the Caprese Salad, they use sliced tomatoes, basil, and mozzarella cheese, as well as various balsamic vinegar and oils. Enjoy the show and we hope you tune in to the next episode which will feature some Memorial Day classics. Bon appetit!   Thank you for listening. We want to thank every essential worker who has to stick his or her neck out on the line every day for the betterment of other people’s lives we can’t thank you enough. We love you all and enjoy it. Don’t forget to rate, review, and subscribe if you haven’t yet! Also, follow us on all our social media. Thank you for listening and to make sure you to follow all of our social media channels and SNDblog.com

Using the acrostic H.E.A.R.T., pastor Nathan Hoff will help us reflect on the life of David and apply the themes of Hope, Endurance, Affections, Relationships, and Thanksgiving to our lives. Nathan is married to Joy Hoff and they have four children named Christian, Annika, Samuel, and Peter. Favorite scripture: I love the last verse of 2nd Corinthians (13.14) "The grace of the Lord Jesus Christ and the love of God and the fellowship of the Holy Spirit be with you all." Favorite quote: Of late my favorite quote is from the Augsburg Confession article 20 on good works, "The Holy Spirit is received through faith, hearts are renewed and given new affections." Favorite Church Activity: Hearing and speaking absolution. Justus Johan Lindar, in Bo Geirtz' novel The Hammer of God proclaims, "But now I see that which is done, and I see that the whole debt is paid. Now, therefore, I go about my duties as might a prison warden who carries in his pocket a letter of pardon for all his criminals. Do you wonder that I am happy?" Favorite movie: Nacho Libre Favorite food: Caprese Salad (what I'm having tonight-I can't think past the next meal, and nearly every meal is my favorite-my wife is a good cook!)

Dinner with Schmucks - Episode 56 “You Just Got Jammed!” This Week’s Cast: Yajaira, Lisa, Chris, Special K, Martin, & Kristin This Week’s Dinner: BBQ Chicken with Macaroni Salad and Caprese Salad - prepared by Chef Chris, and thanks to Special K for the Caprese Salad. Welcome to episode 56! Martin & Kristin make their 1st official appearances on the Podcast, the ladies recap the events of Saturday night, Martin shares with us one of his favorite SNL clips, and Chris gets yet another lesson in Spanish. Edith joins us via the Schmuck Line to talk about the time she worked at a Swingers club. New segments of the Schmuck Files and Strange Cover of the Week come your way as well. No live podcast next week as Yajaira and Chris make their way back to PA for another round of house hunting. However, be on the lookout for the Bro-Cast 3, and our special episode from Orlando with Rookie of the Year and the Victory Drive. Enjoy the episode, and thanks as always for the listen! As always, thanks for listening, and enjoy the episode. Just remember, we will be your best friends if you leave us a 5 Star rating and review on Apple Podcasts! Wanna rock some Dinner with Schmucks SWAG??? You know you do! dinnerwithschmucks.threadless.com is the official Dinner with Schmucks shop! We hope you enjoy listening to our Podcast, if you do, please make sure to subscribe, rate, and review on iTunes and Soundcloud! Also you can drop us a line at dinnerwithschmucks@gmail.com, We’d love to hear from you, and in all likelihood read it back on the Podcast, making YOU famous! We enjoy having guests, if you know of someone local to #erotic #riverview flori-DUH, let us know! Patches are in!!! Peel & Stick backs, just $5! 2 color options available! Email us or drop us a line on Facebook for more information! dinnerwithschmucks@gmail.com We are now official! www.dinnerwithschmucks.com is live and ready for you to check out. Listen to past episodes on our SoundCloud player, watch some One Hitters & Nuggets on our video page, or hit up our blog page to get episode rundowns, and other interesting posts from the minds of Dinner with Schmucks. Check out High Stick Creative on Facebook & Instagram facebook.com/highstickcreative instagram.com/high_stick_creative Check out Hair by Lisa Michelle on Facebook & Instagram facebook.com/hairbylisamichelle instagram.com/hair_by_lisamichelle Check out our Facebook page & Twitter feed for the videos we watch! www.facebook.com/dinnerwithschmucks www.twitter.com/dwspodcast #dinnerwithschmucks #eroticRiverview #LusciousLithia

In this episode, Kate and Kirstin describe how they use the vegetables and fruits from their gardens to create Caprese Salad, Glazed Blueberry Pie, and Sautéed Vegetables. Join my community! When you support the podcast on Patreon, you'll have access to more transcripts, lesson guides, and behind-the-scenes audio, video and photos. When you subscribe to my email list, you will have access to selected transcripts, lesson guides, and subscriber-only features. www.patreon.com/conversationswithkate www.conversationswithkate.net/contact/ You can also find the podcast on iTunes and Pocket Casts so you can listen "on the go." Copy and paste this link into the search box. itunes.apple.com/us/podcast/conve…ate/id1370962506 Like my Facebook page. www.facebook.com/conversationswithkate/ Follow me on Instagram. www.instagram.com/conversationskate/

On this episode of Mix in a Water, Nate and Matt recap Matt's Oscars picks, discuss self driving cars, how Tiger Woods' career survived, pointless grocery store features, and as always, leave you with a fresh plate of Table Cakes. Follow Mix in a Water on social media @mixinh2o, and write into the show mixinh2o@gmail.com with any questions or topics you want Nate and Matt to discuss. Be sure to check back mid-week for a little Hair of the Dog. As always, please make sure to Rate and Subscribe, our success is 100% dependent on you. Enjoy the show!

Lawhead's Court talks a little pro and college football, previews Browns Chargers and the Johnny Drama in Cleveland.  I give Sunday predictions for all games.  I give a recipe for Caprese Salad and talks Charles Shulz and Peanuts on this day in history & more.  

Italian cooking made easy with traditional Tuscan recipes the whole family will love.

Italian cooking made easy with traditional Tuscan recipes the whole family will love.

From mouth-watering antipasto to Caprese salads –fresh mozzarella is the main ingredient for easy crowd pleasers to entertain in style.

From mouth-watering antipasto to Caprese salads –fresh mozzarella is the main ingredient for easy crowd pleasers to entertain in style.