Podcasts about chicken parmesan

Sharing another podcast we can't get enough of: Your Mama's Kitchen. It's a show about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Host Michele Norris talks to Michelle Obama, Glennon Doyle, José Andrés and so many other guests about the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives. And of course, each guest shares a recipe for a favorite dish from their youth so you can taste a bit of their story. In this episode, America's favorite kitchen icon Ina Garten opens up about the tumultuous relationship she had with her mama's kitchen when she was a child. She walks us through how her relationship with food evolved in later years, thanks to her husband Jeffrey and a summer spent camping across Europe on a shoestring budget. Plus, we learn how to make the one dish Ina enjoyed from childhood: Chicken Parmesan. You can find more Your Mama's Kitchen at https://lnk.to/yourmamaskitchenHD To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

GDP Script/ Top Stories for March 29th Publish Date: March 29th PRE-ROLL: MONSTER JAM From the BG AD Group Studio Welcome to the Gwinnett Daily Post Podcast. Today is Saturday, March 29th and Happy Birthday to Cy Young ***03.29.25 - BIRTHDAY – CY YOUNG*** I’m Peyton Spurlock and here are your top stories presented by Gwinnett KIA Mall of Georgia. Gwinnett police searching for missing non-verbal 5-year-old boy Coolray Field has 11 new dishes on the menu for Gwinnett Stripers' 2025 season Gwinnett County Is Looking To Fill Lifeguard Positions All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe! Break 1: 07.14.22 KIA MOG STORY 1: Gwinnett police searching for missing non-verbal 5-year-old boy Gwinnett County Police are searching for 5-year-old Indi Bullock, a non-verbal child who went missing Thursday afternoon after reportedly jumping from a balcony at the Reflections on Sweetwater Apartments in Lawrenceville. Indi is about 3 feet tall, weighs 45 pounds, has black hair in two braids, and brown eyes. He was last seen wearing a black shirt, green shorts, and no shoes. Anyone with information is urged to contact GCPD detectives at 770-513-5300. STORY 2: Coolray Field has 11 new dishes on the menu for Gwinnett Stripers' 2025 season Coolray Field’s 2025 season brings an elevated dining experience with 11 new menu items crafted by Gwinnett Stripers Executive Chef Joi Miles. Blending Southern flavors with diverse cuisines, highlights include a Fried Green Tomato Sandwich, Korean Cauliflower, Blackened Shrimp Tacos, and the ATL Lemon Pepper Chicken Sandwich. Vegetarian options have expanded, and local influences like lemon pepper chicken and nods to Gwinnett’s Korean community shine. Other additions include a Brisket Philly, Southwest Chicken Egg Rolls, and classic subs like Chicken Parmesan. Miles aims to create a memorable culinary experience for fans, enhancing their ballpark visits. STORY 3: Gwinnett County Is Looking To Fill Lifeguard Positions Gwinnett County is hiring lifeguards for its award-winning park system this summer. Offering free training, flexible hours, and a fun team environment, the job starts at $17.32 per hour with part-time and seasonal positions available. Lifeguards will work at five year-round aquatic centers and four seasonal pools, gaining lifesaving skills and fitness benefits. Visit GwinnettCounty.com/Lifeguard for details. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We’ll be right back Break 2: MONSTER JAM STORY 4: Peachtree Corners closing off parts of Town Center for repairs and lawn maintenance Peachtree Corners' Town Center will undergo maintenance over the next few months, impacting access to some areas. Starting March 31, the Town Green lawn will close until May 9 to allow new grass to take root, reopening for the summer concert series on May 10. Parking deck repairs are also underway, with sections temporarily closed on a rolling basis until July. The deck will remain open, with directional signs ensuring safety and minimizing disruption. City officials appreciate residents' patience as they work to maintain the center's long-term functionality. STORY 5: Fox Theatre Offers High School Students A Chance To Learn About Working In The Performing Arts The Fox Theatre’s Fox Gives program is accepting applications for its 2025-2026 All-Access Pass, an immersive initiative for high school students interested in performing arts careers. Open to Georgia public and Title I schools within 50 miles of the Fox, the program offers hands-on learning, mentorship, live performance access, and career workshops. Schools with active arts programs can apply by May 9, with up to 30 students from three schools selected. Additionally, a $5,000 scholarship will be awarded to a standout student in the current program to support their arts education. Visit the Fox Theatre website for details. Break 3: MONSTER JAM STORY 6: Police: GSMST Student allegedly recorded girls in school bathroom at least 13 times A former Gwinnett School of Math Science and Technology student, Hongming Mo, 17, faces felony charges for allegedly recording female classmates in the bathroom at least 13 times since last October. Mo was arrested on Feb. 25 after being caught recording a student in a girls' restroom. GSMST Principal Logan Malm confirmed Mo is no longer a student at the school, and swift disciplinary and legal actions were taken. Released on a $5,000 bond, Mo is barred from returning to GSMST. The incident was reported by another student, highlighting the school’s “See Something, Say Something” safety culture. STORY 7: Lawrenceville annexation bill headed to governor's desk Lawrenceville is one step away from a May 2026 referendum on annexing 5.3 square miles, potentially adding 19,000 residents and becoming Gwinnett County's largest city. The Georgia Senate unanimously passed House Bill 739, awaiting Gov. Brian Kemp's signature. If approved, the annexation would balance the city's tax base, reducing tax-exempt properties from 40% to 21%. Residents in the annexed areas would see no net change in millage rates but would shift to city services. The expansion, effective January 2027, would require $9 million annually for additional services, offset by matching revenue. We’ll have closing comments after this Break 4: Ingles Markets 7 Signoff – Thanks again for hanging out with us on today’s Gwinnett Daily Post Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.gwinnettdailypost.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com www.kiamallofga.com www.monsterjam.com/en-us/ #NewsPodcast #CurrentEvents #TopHeadlines #BreakingNews #PodcastDiscussion #PodcastNews #InDepthAnalysis #NewsAnalysis #PodcastTrending #WorldNews #LocalNews #GlobalNews #PodcastInsights #NewsBrief #PodcastUpdate #NewsRoundup #WeeklyNews #DailyNews #PodcastInterviews #HotTopics #PodcastOpinions #InvestigativeJournalism #BehindTheHeadlines #PodcastMedia #NewsStories #PodcastReports #JournalismMatters #PodcastPerspectives #NewsCommentary #PodcastListeners #NewsPodcastCommunity #NewsSource #PodcastCuration #WorldAffairs #PodcastUpdates #AudioNews #PodcastJournalism #EmergingStories #NewsFlash #PodcastConversations See omnystudio.com/listener for privacy information.

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano's updates, which include Wagyu meatballs and Chicken Parmesan topped with freshly grated cheese.  Bret also cited Tender Greens' menu upgrades, which include the artisan Laura Chenel goat cheese as an ingredient, along with heirloom cherry tomatoes and Great Northern beans. The pair also observed more fresh vegetables on menus, with carrots—an everyday veggie—getting treated to some fancy preparations at restaurants. Another trend that's gaining steam is happening at Italian concepts. Your Pie is doing pizza shop sandwiches, filling their proprietary pizza dough with various ingredients and baking them into portable, handheld items. All have sauces based on ranch, America's favorite sauce flavor, it seems.The duo also shared an interview with Scott Davis, chief concept officer for Noodles & Company, the fast casual that just experienced a major menu upgrade two years in the making. Davis talks about how he and his culinary team responded to customers' cravings for more generous portions of sauce, more mac ‘n cheese variations, more protein and more bold, global flavors. All of those show up in the new menu additions. Give a listen.

Food Fight is back, and this week we tackle another excellent food debate. Listen below as your host, Wendy Snyder, in for John Landecker, takes the side of chicken Parmesan. Segment cohost Dan Levy takes the eggplant Parmesan. Check out Dan's podcast, Barguments! Listen below to hear the debate and who won!

America's favorite kitchen icon Ina Garten opens up about the tumultuous relationship she had with her mama's kitchen when she was a child. She walks us through how her relationship with food evolved in later years, thanks to her husband Jeffrey and a summer spent camping across Europe on a shoestring budget. Plus, we learn how to make the one dish Ina enjoyed from childhood: Chicken Parmesan. Hosted on Acast. See acast.com/privacy for more information.

This week's episode combines a light protein with a rich and flavorful basting sauce -plus plenty of seasoning- for a delicious meal you can pair with rice or toss on your favorite salad. These garlic parmeasan chicken kebobs are easy to make in the air fryer or oven. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1.25 lb boneless skinless chicken breast Dairy: 4 oz butter, 2 oz parmesan cheese Produce: Lemon (for juice, or use bottled), 4 cloves Garlic Seasonings: 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp pepper

In this week's episode, we take a look at five ways to use short stories to market your books. This week's coupon code will get you 50% off the audiobook of Half-Elven Thief, Book #1 in the Half-Elven Thief series, (as excellently narrated by Leanne Woodward) at my Payhip store: HALF50 The coupon code is valid through February 14, 2025. So if you need a new audiobook for the January/February doldrums, we've got you covered! 00:00:00 Introduction and Writing Updates   Hello, everyone. Welcome to Episode 236 of The Pulp Writer Show. My name is Jonathan Moeller. Today is January the 24th, 2025. Today we are discussing how to use short stories for marketing. Before we get into that, we'll start with Coupon of the Week. I have an update on my current writing projects and then do Question of the Week.   So let's start off with Coupon of the Week. This week's coupon code will get you 50% off the audiobook of Half-Elven Thief, Book One in the Half-Elven Thief series, (as excellently narrated by Leanne Woodward) at my Payhip store. That code is HALF50. You can find the link and the coupon code in the show notes for this episode. This coupon code will be valid through February the 14th, 2025. So if you need a new audiobook for the January/February doldrums, we have got you covered. Now on to an update on my current writing projects. As of this recording, I am 56% of the way through the first round of edits on Shield of Deception. I am still hoping to have the book out early in February, if all goes well. Once that is out, my main project will be Ghost in the Assembly. I am 16,000 words into that. So that is good news there.   In audiobook news, as I mentioned in the previous show, the audiobook of Ghost Armor Omnibus One (as excellently narrated by Hollis McCarthy) has come out and you can get that at Audible, Apple, and Amazon. Cloak of Masks should be coming soon and a recording for Cloak of Dragonfire is almost done, so we should have some more audiobook news coming pretty soon.   00:01:45 Question of the Week   Now onto Question of the Week, which is designed for an enjoyable discussion of interesting topics. This week's question: what is your favorite kind of Italian food? No wrong answers, obviously, including not liking Italian food. We had quite a few responses on that.   Justin says: Ah yes, pizza, the food of company team building exercises and RPG tabletop sessions. You can't go wrong with pizza. Another dish I adore would be Italian sausage and peppers with penne pasta. It goes together quickly, tastes great, and is easy to clean up afterwards. Alas, I can no longer partake- the green and red pepper has given me gas worse than any bean dish.   Mary says: Ravioli! The right brands, because the cheese mixes vary. I like a number, but not all.   Surabhi says: Pizza wins, without a doubt!   Juana says: Pizza hits all the notes.   Denny says: I love North American pizza. Italian pizza is its own thing and not something I enjoy. I've eaten very little actual Italian food, but generally I do enjoy pasta. John says: Definitely lasagna. There is a little place in Southern California where the chef makes a deconstructed lasagna that is out of this world.   I have to admit, I didn't know there was such a thing as deconstructed lasagna.   Jenny says: Fettuccine Alfredo and Chicken Parmesan are so good, but I love getting some of both so I get the red and white sauces blended and with tasty cheesy chicken.   Brooks says: While I love a lot of Italian dishes, I really like a type of lasagna that is cream based versus marinara based. Usually it's considered a veggie type lasagna. It just adds a different twist. Basically alfredo meets lasagna.   Olaf says: Any kind of pasta (linguini, tortiglioni, rigatoni, farfalle) or gnocchi with a slow cooked bolognaise. My self-made pizza, then of course lasagna and all kinds of pasta with salsicce and let not forget tiramisu and a latte macchiato. James says: It's funny what we call “foreign food.”” Your Taco Bell style taco originated in Texas. What Americans consider Chinese food originated in San Francisco and pizza as we know it originated in New York City.   Bonnie says: Chicken parm and my husband's lasagna.   A different John says: I love a really good risotto, specifically with porcini mushrooms and pancetta. Also the truffle pasta I had in Rome about 10 years ago, but the best pasta I had was rabbit ragout with handmade pappardelle (which I'm pretty sure I didn't say correctly) at a restaurant here in California. My family loves my homemade spaghetti with meatballs. My granddaughter's favorite is actually spaghetti with clams.   Gary says: Almost anything with pesto.   Andrew says: Cannoli.   James says: Only reason I know this is because of the Food Network, but a true pizza (Italians in Italy don't have pizza) order in Italy doesn't sound appetizing to me. I want a supreme with everything but anchovies on it. While pizza, as we know it is an American invention, what an Italian in Italy would order has only tomato sauce, mozzarella cheese, and basil.   Finally, Michael says: Spaghetti.   For myself, I think my answer would be pizza, which I think as we just heard is true of many people, but pizza is kind of a category all its own, especially American pizza, which as we heard is American invention and not an Italian one. For non-pizza, I would say lasagna and spaghetti carbonara.   00:04:56 Main Topic of the Week: Using Short Stories for Marketing Now onto our main topic this week, how to use short stories for marketing. Many authors, myself included (which if you haven't subscribed to my new release newsletter, which you should really do), create short stories for marketing. It can be an effective way to connect with your readers, but why do it?   Two caveats I should get into before we get into why you should use short stories for marketing and the big one is if you don't actually enjoy writing short stories, you shouldn't do it. Marketing tactics work only if you actually enjoy doing it or you can find it at least tolerable. If you actively dislike writing short stories and prefer to write novels, then you should not try to write short stories unless you actively enjoy the process at least as much as you enjoy writing novels. The second caveat is to remember that short stories really don't sell well outside of certain very specific categories like erotica or anthologies (and even anthologies don't sell as well as full length novels). Recently I saw an interview with a longtime fantasy author who lamented because of TikTok and YouTube (and whatever) that young people nowadays prefer shorter books/quicker books and books will have to get shorter. I have to admit that has not been my experience at all. I think of the 158 books I've published, I've never had anyone write to me afterwards and say, hey, you know what? This book was too long and should have been shorter. No, they say the book should have been longer. So I think that might just be an illusion caused by that author in question being mostly traditionally published and having to deal with printing costs and the publishers being stingy on paper. But my own experience has been that readers really prefer longer works, which means that they don't want to pay for short stories and that therefore you're not going to make a lot of money from your short stories. That doesn't mean you can't use your short stories to make money, but the short stories themselves (if you sell them) are probably not going to make a lot of money and therefore giving them out for free is probably a good idea. Obviously, this is not a new idea. Nonfiction writers, especially in the self-help and business genres, have long given out charts, worksheets, and other bonus content to their newsletter subscribers. Short stories can work well as what's called a reader magnet in the indie author space. The reader magnet is where you give away something for free and hope that the people who pick it up like it enough to go on and try your paid content. I do this all the time myself with my free series starters like Cloak Games: Thief Trap or Child of the Ghosts or Sevenfold Sword: Champion, where if you read that book since it's free and enjoy it, hopefully you go on to purchase the rest of the books in the series. Short stories also generally don't sell for very much. I almost always sell mine for $0.99 USD when they're not free, so it's not a major loss of revenue or “devaluing the work” if you give it away for free, especially if it's only temporary. Another advantage is that people very obviously love free stuff, especially digital content that doesn't take up physical space. Whether you live in a one room efficiency apartment or a four bedroom house, there is only so much space to go around and you can only have so much stuff and in fact, people are always looking to declutter. This is not a problem with digital goods and if you're giving away the short stories for free in digital format, your readers can receive it whenever it's most convenient for them and it's not a burden for them to keep or maintain it like a pile of freebie clutter from a conference (like pens and tote bags, for example). Also, the idea that giving away something for free means that it is low quality is just not a value that most modern readers have. It is more a legacy of a tradpub/print books that is probably going to fade over time. Being the one to provide the free content directly to readers is a way to keep their interest and hopefully build enough of a relationship with the reader that they're willing to try out the non-free content. This is the concept of the loss leader, where you give away something for free and hopefully people will go on to buy the paid products that are connected to it. In marketing speak, this is called the Marketing Funnel, where the free thing you give away is the top of your funnel and hopefully people take the free thing and like it and they'll get drawn further into the funnel and will become paying customers. Giving away things for free also has the benefit of building up a positive association with you in the reader's mind. So hopefully when you send out a newsletter or they see that you have a new book available on Amazon or Kobo or Google Play or wherever, that they will have a positive reaction and then purchase the book.   With all that in mind, and now that we've had our caveats and laid the groundwork, let us have five reasons to give away short stories.   #1: It can keep people connected with the characters/world between books and keep up interest for the next book in the series. If there are gaps between the books in your series, new short stories keep people engaged with characters and help them to remember what happened in the previous books. A short story can also excite them for what comes next in the series, especially if it alludes to what's about to happen in the next book. I have found generally it's a good idea to avoid massive spoilers for things in the books in the short stories, though some of that may be unavoidable depending on where it's written and how it's set.   #2: It gives readers insight into characters and events that don't fit into the larger narrative but are still fan favorites or interesting to fans. My main approach when I write short stories is I don't really want them to be standalone, but I don't really want them to be spoiler-y, so I tend to treat them as DVD extras or like bonus scenes on the DVD, like everyone knows that the Lord the Rings movies came out in the theaters 20 years ago in a specific form, but when the Lord the Rings Extended Editions came out in DVD, they had many extra scenes that had been cut from the movie for time or budgetary reasons or whatever.   That is how I view the short stories I give away for free when I publish a new book. It is bonus content that gets included like bonus content from the DVD. A prominent example of that would be Trick or Treat and Blood Walk and Iron Drive short stories from the Cloak Mage series, all of which are written from the perspective of the character Casimir Volansko. These have proven to be very popular short stories for me because Casimir offers the chance to see Nadia's world from a more normal perspective because Nadia, by this point in the series, is a superpowered wizard with many responsibilities, whereas Casimir is a truck driver who just wants to retire. So that makes for an interesting contrast and looking at the world through Casimir's eyes is not something I would probably do in a main book in the series but does make for a fun bonus in the short stories.   You can also do the backstory of a character that isn't central to the narrative. A couple of times I've done that where in a short story I have fleshed out more of a character's backstory, especially with the Frostborn series where I had The Orc's Tale, The Thief's Tale, The Assassin's Tale, The Soldier's Tale, and so forth where we delved into the backstory of some of the point of view characters in the series that we didn't have time to go through in the books.   #3: It will give people a clear, easy to understand reason to sign up for your email newsletter. “Subscribe and receive two free short stories” is a more compelling argument than “subscribe to my newsletter.” If anyone subscribes to my newsletter, they get three free novels to start with: Frostborn: The Skull Quest, Blade of the Ghosts, and Malison: Dragon Curse, I believe are the three right now. But I also emphasize that if you do sign up for my new release newsletter, you do get free short stories on a fairly regular basis. If fact, I'm planning a newsletter for the 27th that will also give away more short stories. So I do send out a couple of newsletters a month whenever I have a new book come out, and there are short stories given away with all of those. So that is a good way to help build loyalty and reader engagement for your newsletter, which leads directly into reason number four.   #4: It is a carrot, not a stick to motivate people to open and read your messages, which helps with your messages getting flagged as spam. As I've mentioned before, I do enjoy writing short stories. I wouldn't do it if I didn't enjoy it, but the main marketing reason, the big one I write short stories for, is to drive engagement for my newsletter, which has a very practical benefit. Many of the anti-spam systems nowadays are very sophisticated and track a lot of what you do in the email and the more you interact with an email, the less likely it is to get classified by spam, so that way if people are clicking on links in the newsletter to get the free short story, that means they're interacting more with the newsletter and that the email is less likely to be classified as spam.   For a while in 2018 and 2019, I thought writing short stories was too much work, so I decided to phase it out, but my newsletter engagement just dropped. I realized it was because so many fewer people were clicking on the links in the emails and therefore they're getting listed as spam. So I thought, you know what? I better get back to writing short stories. If your newsletter messages are just long diary style entries, people will at best skim them or start to tune out. Having reader magnets for the newsletter gets people used to thinking there is some incentive for them to personally keep checking your updates, which of course turns back to the original point, that this will also help drive engagement and meaning your newsletter is more likely to be opened and less likely to be classified as spam.   #5: And finally, the fifth and final reason is making short stories free for a limited period of time instead of permafree gives subscribers and followers an incentive to read your posts and newsletters frequently and closely. Fear of missing out (or FOMO, as it's commonly known), is a powerful force. Having the item be free for limited time and exclusive for newsletter subscribers creates a sense of urgency to keep up with your updates. Exclusive content such as never selling the short story but only making it available to newsletter subscribers is also a big incentive for people to subscribe. Many readers (in fact, I would say most readers) are completionists and don't want to miss out on anything in a series, even for just a single short story in that series.   So those are five reasons to use short stories in your marketing to give them away for free. But there are a couple of caveats I want to add.   First, free content is part of the marketing plan and not the entire marketing plan. After being an indie author for almost 13 years now (wow, that's a long time), I've come to realize there is no single magic silver bullet for marketing, but if you do a lot of different things that have a little effect on their own, that does add up over time.   Second, free content should be in line with reader expectations/interests. For example, I'm writing epic fantasy with the Shield War series, so the short story that comes out with Shield of Deception should really be epic fantasy as well. A mystery writer who gives away romance short stories would probably baffle the reader. Likewise, if I published a Caina book and then gave away a short story that was totally unrelated to the Caina series, or indeed not even in the fantasy genre at all, that would probably confuse and annoy readers.   The third caveat is that content besides short stories can also work, such as deleted scenes and alternative point of view chapters or preview chapters. I know writers who have done that, but it needs to be substantial. For example, subscribing to a newsletter and finding out that the special preview is only a paragraph is not going to create goodwill with new subscribers and you're probably going to get a lot of immediate unsubscribes.   And fourth, and finally, the story you're giving away needs to feel professional. It needs to be formatted and edited and put together properly and the cover needs to look good. That is something I struggled with for a long time because at the start, I would hire out my novel covers and do the short story covers myself, but I didn't really know what I was doing, and eventually I learned to use Photoshop and got better at that so I could have better looking short story covers, which paid off in the long run, but it was a lot of work to get there. So that is something to consider if you're giving away short stories, is how much you want to spend on the cover image for it. It might be a good idea to just do something simple for a short story you're giving away for free, like finding an appropriate stock image and then putting some appropriate typography on it. It doesn't have to look amazing. It just has to look good and professional enough. Those are four caveats to our five previous thoughts.   That is it for this week. Thank you for listening to the Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the back episodes on https://thepulpwritershow.com. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.  

There are not a lot of great Italian restaurants in Florida.  So when one pops up, it's worthy of a podcast episode.  This particular one is located in Clearwater where there are so few good restaurants.  It just opened about a month ago and you've gotta check it out if you're a chicken parm lover like me.  Vinny Fortunato has opened his new restaurant Antico Fornaio.  

This week Zorba and Karl discuss how children’s food pickiness may be pre-disposed, and they talk about why black women are more likely to undergo unnecessary C-sections. Plus, they share […]

This week Zorba and Karl discuss how children’s food pickiness may be pre-disposed, and they talk about why black women are more likely to undergo unnecessary C-sections. Plus, they share […]

How close are Michigan and Michigan State? Valenti gives our the ultimate Chicken Parmesan recipe. Download and subscribe to Cash the Ticket today. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Mentioned in this episode:SBCC Student Services - https://www.sbcc.edu/studentservices/SBCC EOPS - https://www.sbcc.edu/eopscare/SBCC Enrollment Services - https://www.sbcc.edu/enrollmentservices/SBCC Admissions and Records - https://www.sbcc.edu/admissions/SBCC Dual Enrollment - https://www.sbcc.edu/dualenrollment/SBCC Raíces - https://www.sbcc.edu/raices/SBCC Dismissal and Probation - https://www.sbcc.edu/probation/SBCC Academic Counseling - https://www.sbcc.edu/counselingcenter/SBCC University Transfer Center - https://www.sbcc.edu/transfercenter/SBCC Transfer Achievement Program - https://www.sbcc.edu/tap/Waking Life (film) - https://en.wikipedia.org/wiki/Waking_LifeScene from Waking Life - https://www.youtube.com/watch?v=dCO-ZsoRvxEThe Kitchen at Calvary Chapel - https://calvarysb.com/the-kitchenPaella - https://cooking.nytimes.com/recipes/1014667-paella-master-recipeChicken Parmesan - https://cooking.nytimes.com/recipes/1017169-chicken-parmesanThe Far Western Tavern in Old Orcutt (used to be in Guadalupe) - https://farwesterntavern.com/Sacred Pig BBQ in Hayward - https://sacredpigbarbecue.com/Scarlett Begonia - https://scarlettbegonia.net/One Pot Chicken - https://www.nytimes.com/2022/01/19/dining/one-pot-chicken-dinners.htmlOaktown Spice Shop - https://oaktownspiceshop.com/L'antica Pizzeria Da Michele - https://damicheleusa.com/santabarbara/Nedra Glover Tawwab - https://www.nedratawwab.com/Set Boundaries, Find Peace by Nedra Glover Tawwab - https://www.nedratawwab.com/set-boundaries-find-peaceDrama Free by Nedra Glover Tawwab - https://www.nedratawwab.com/drama-freeThe Daily - https://www.nytimes.com/column/the-dailyAstrology - https://en.wikipedia.org/wiki/AstrologyChani Nicholas - https://chaninicholas.com/Astrology Hub - https://astrologyhub.com/Taylor Swift - https://www.taylorswift.com/Depeche Mode - https://www.depechemode.com/Motown Museum - https://www.motownmuseum.org/Memento Mori by Depeche Mode - https://en.wikipedia.org/wiki/Memento_Mori_(Depeche_Mode_album)Detroit Techno - https://en.wikipedia.org/wiki/Detroit_technoJohnny Marr - https://johnnymarr.com/1989 by Taylor Swift - https://www.youtube.com/playlist?list=PLmU8B4gZ41icgJv5WmjkK6c3KyOpVEDkIThe Bones of What You Believe by Chvrches - https://chvrch.es/Rob Brezsny - https://freewillastrology.com/

Today's recipe is Chicken Parm Using Frozen Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adSmall BowlMeasuring SpoonsBaking SheetBasting BrushInstant Read ThermometerROTD WeekendAll New Chicken CookbookHere'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

Today's recipe is Instant Pot Chicken Parm.Here are the links to some of the items I talked about in this episode: #adInstant PotMeasuring SpoonsMeasuring CupsInstant Read ThermometerAll New Chicken CookbookHere'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

Noodles and Company is bringing Chicken Parmesan to the menu. Dominos changes up its loyalty program. And McDonalds is getting rid of its self-serve drink station.

Melted cheese, rich tomato sauce, crispy breaded chicken, well-sauced noodles: what's not to love? Why not ask Noah, who will spend most of this episode telling Louisa he'd rather be eating something different. 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.

Jamie decides to try chicken Parmesan on the grill. Then for the 4th of July Matt cooked up smash burgers with bacon jam and garlic aioli.

This episode features a recipe developed by Liz Marino of The Clean Eating Couple. Chicken Parmesan is classic comfort food, and this one pot pasta version is a delicious meal that comes together in under an hour WITH chopping. Anne even has some additional tips on cutting that time down if you need to (spoiler alert: rotisserie chicken). The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1.5 lb boneless skinless chicken breast Veggies: 1 small or medium onion Inside Aisles: 24 oz jar pasta sauce, 3/4 cup Panko breadcrumbs, 1 lb pasta (campanelle, penne, or another short shape) Spices: Olive oil, minced garlic, dried basil and oregano, black pepper, and optionally red pepper flakes and fresh basil Dairy: 1 tbsp butter, 8 oz mozzarella, 1/2 cup parmesan cheese Love this recipe? Get to know Liz better on her Instagram.

A24 is teaming up with Netflix for a brand new Netflix Original Show called 'BEEF' and we are here to break down the first 5 episodes! We talk Steven Yeun and Ali Wong performances, the unassuming journey of the show, how funny it is, our thoughts on Chicken Parmesan, Ben's obsession with Incubus and so much MORE! 0:00 - Intro 1:24 - Beau Is Afraid Trailer Talk 6:56 - MaXXXine Cast Reveal 11:18 - 'Beef' General Thoughts 17:42 - Episode 1 24:25 - Episode 2 29:33 - Episode 3 38:57 - Episode 4 44:57 - Episode 5 53:52 - True Cinema 1:00:33 - A1 Acts 1:10:11 - A24 Ranking 1:12:04 - Outro We are now on ⁠YOUTUBE⁠! Go subscribe to the channel and watch us review the movie! What did you think of the first 5 episodes of 'Beef'? Let us know on ⁠Instagram⁠ or ⁠Twitter⁠ @24minutesofA24

Daniel Wolfe is the owner of City Cellar HTX. It's an upscale restaurant that offers a full brunch and dinner menu that spotlights a twist on some classics, like mac and cheese, and Chicken Parmesan. But his key component is that no kids are allowed in his restaurant. It's nothing personal, he just wants all those coming in to have a dining experience that's geared for those 21 and up. Lead producer Dina Kesbeh sits down with Daniel to ask him all about his inspiration for City Cellars HTX. Want to know more? Visit City Cellars HTX website! Our morning newsletter Hey Houston brings updates on local news to you daily. Sign up here. Make sure you stay connected to us by following us on Twitter and Instagram @CityCastHouston Or leave us a voicemail/text us at +1 713-489-6972 with your thoughts! We love hearing from you!  Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrating 15 years of the game show “The Price Is Right.” Also, Bobbie Thomas reveals her top favorite finds. Plus, on Today Food—Gobby Dalkin shares a family favorite Chicken Parmesan Meatballs recipe.

It was a night of wine, Chicken Parmesan, cannoli and wonderful Italian restaurant smells Friday night in Oldsmar as I checked out the new Mandola's Italian Kitchen.  I haven't had a chance to check out the Tampa or Riverview locations yet, but word spread fast in Oldsmar about this opening.  Thanks to Shawn Tegtmeyer and the staff for inviting us over to check out their creations! Let's eat! 

Today's recipe is Buffalo Chicken Parmesan.Here are the links to some of the items I talked about in this episode: #adLiquid Measuring CupMixing BowlsLarge SkilletAir FryerBaking SheetHere'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 

This episode is also available as a blog post: http://askdrs.blog/2022/05/16/chicken-parmesan/

I was CRUSHED when I walked up to Italia Mia in St. Pete last month and the doors were locked. The pandemic has been a nightmare for Tampa area restaurants. Labor shortages and costs going up… it's led to some great places closing their doors. The one that crushed me last month was when I visited Italia Mia in St. Pete. It has been my go to spot for great Chicken Parmesan ever since I moved to Florida 10 years ago. Truth be told, the last few visits were not so great, but I kept going thinking they were facing those pandemic problems I mentioned. Last month, I wanted to have Mason Dixon's producer Andrew give the place a try. When I walked up, my heart sank. The doors were locked. It was dark inside. They were usually closed Mondays – but this wasn't a Monday. And peeking through the windows, it was clear Italia Mia hadn't been open for a few weeks if not months. A guy who runs a marital arts gym next to Italia Mia told me the new owners couldn't make it work. New owners? This was news to me. I'd noticed staff changes over the past year or so, but didn't think much of it. Come to find out, those times I was not really enjoying the food… it was after the original owners had left. Some Q105 listeners let me know that they opened a new spot called Italian Touch. I looked the place up online and sure enough, there was the short Italian woman who'd served me many times right there on the hompeage. When I pulled up the menu, it was almost an exact match to Italia Mia. So after the show yesterday, off I went to see if the magic was still there.    The new place is nowhere near Italia Mia geographically. Mama Rosa's Italian Kitchen is in the Kenneth City area (8211 46th Ave N, St. Petersburg, FL 33709). Although it's far away, taste bud wise, it's the 100% Italia Mia experience that I thought was long gone. As soon as I walked in that hypnotizing smell of great Italian food got me psyched. As I passed the counter and into the dining room, there she was… Mama Rosa. Working a room twice the size of Italia Mia all by herself, she frantically went from table to table. After the first bite of my salad, I knew my favorite spot for Italian is back. The dressing has that vinegar and garlic punch I loved at Italia Mia. When the Chicken Parmesan sub arrived, I attacked it viciously. It was just as I remembered… fresh bread with a crunch on the outside but chewy and soft inside, flavorful sauce and chicken prepared just right. The daily lunch specials from Italia Mia are at Italian Touch too. With the prices of everything from gas to groceries going up, I don't know how they can charge only $8.95. Choices include ravioli, lasagna, and one of my favorites – ziti with sausages, peppers and onions in marinara. Bread and salad is included. Lunch specials end at 3pm. A personal pizza with a topping is $9.95. I must've gone to Italia Mia 30 or 40 times before I ever tried their pizza because the Chicken Parm was my thing. But the pizza is fantastic too. You can get it by the slice during lunch hour.

Kate and Kri are wrapping up February and discuss taking a digital detox.Thank you so much for your support! We wouldn't be here if it were not for all of you.Over 6,500 followers on Instagram! Yay!We started a tiktok! You can find us at @kateandkriPlease subscribe to our Youtube Channel here >> Kate and Kri ClipsFollow us on Instagram here >> Kate + Kri

On this episode of The Bill Alexander Show, Bill talks with comedian and cookbook author Anna Vocino. Anna makes a gluten-free, low-carb Chicken Parmesan. While she makes the Chicken Parmesan they talk about Anna's Marinara sauce and her new spices. For more information on Anna's Sauces and Spices go to www.EatHappyKitchen.com

On this episode of The Bill Alexander Show, Bill talks with comedian and cookbook author Anna Vocino. Anna makes a gluten-free, low-carb Chicken Parmesan. While she makes the Chicken Parmesan they talk about Anna's Marinara sauce and her new spices. For more information on Anna's Sauces and Spices go to www.EatHappyKitchen.com

SPECIAL ALL-STAR EPISODE! Wow, we got a banger of an episode this week. JOHN DAVIS joins us to talk about the highly anticipated chicken parm from Gaetano's! The boys then recap the Nuggets season so far, talk the MVP race, and a very special fantasy draft of our personal All-Star Nuggets team. Enjoy! Follow us on twitter @NuggetsPod or on Instagram @Chickenandthenuggets

In this episode, Bobby & Sophie compare and contrast some of the surprising differences between Italian American food and traditional Italian food. Tune in to find out what “Red Sauce” Italian is, learn about some of surprising highlights from this cuisine, and lastly, Bobby teaches Sophie to make a delicious and simple Chicken Parmesan, a beloved staple of “American Italian” food.  For more information on “Always Hungry”, follow the hosts on Instagram:  Bobby Flay's page: https://www.instagram.com/bobbyflay Sophie Flay's page: https://www.instagram.com/abc7sophie Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ilya Bryzgalov joined us to talk about the Universe, the main stream media coming after him, why he hates Winnipeg and Chicken Parmesan, and more. New episodes EVERY Thursday 8am EST! Get 20% OFF @manscaped + Free Shipping with promo code BIZKIT at https://www.manscaped.com #ad #manscapedpod Subscribe for more of our podcast ➝ https://www.youtube.com/channel/UCL_pqKCp4cQw-n39acga4nA?sub_confirmation=1 LISTEN TO THE FULL PODCAST ON THE GO Apple ► https://podcasts.apple.com/ca/podcast/slangin-the-bizkit/id1562205682 Spotify ► https://open.spotify.com/show/1nSoesunZDRVJ8ncyF7IRf CONNECT WITH US ON SOCIAL MEDIA Trav ► https://instagram.com/trav4oilers?utm_medium=copy_link Pat ► https://instagram.com/pshea25?utm_medium=copy_link ======================================= 00:00 Intro 01:25 Ilya Bryzgalov HATES shopping 05:05 Ilya Bryzglaov loves Formula1 Racing 06:11 Ilya Bryzgalov doesn't miss the Philadelphia flyers 08:35 Ilya isn't impressed with Elon Musk going to Mars 11:30 BIG news for Ilya 13:15 He still loves the Universe 14:00 Ilya owns an unbelievable Telescope 16:02 Ilya's favourite planet 18:15 Ilya's favourite dinosaur 19:55 Does Tom Brady like Ilya Bryzgalov 23:00 Ilya wants to talk Gas prices 25:20 Norway is the most expensive country in the world 26:55 Ilya Bryzgalov loves selling out to sponsors like this 29:54 Ilya is like the President of the USA but......... 30:45 The HBO 24/7 series did ILYA BRYZGALOV wrong 36:02 Ilya aint happy with Joe Biden 38:10 Main stream media vs ILYA BRYZGALOV 43:00 The things ILYA BRYZGALOV endured during his childhood 44:29 Ilya never paid for hockey equipment growing up 47:02 Ilya wants Trav to give the people a voice 48:02 Chicken Parmesan doesn't agree with Ilya Bryzgalov 50:05 Ilya doesn't live in the woods anymore 50:57 Favourite mask of his career 52:00 Favourite type of tea..... AND OATMILK???? 53:15 Ilya Bryzgalov hates Winnipeg, Manitoba..... Trav called him out

Keith and Tommy discuss the death of Italy's most important airline, the amazing story of William Rankin and his freevfall through a thunderstorm, and a harrowing listener squawk from a fan who live-tweeted an emergency landing.Contact Us: theopenseatpodcast@gmail.comInstagram: @theopenseat_Have you tried ID90 Travel, the exclusive booking app? Sign up with our link and get $10 off your first hotel booking. https://linktr.ee/theopenseat

Janet's 5 And Dine 8 - 23 - 21 Chicken Parmesan Casserole

Drum roll please..... We're back! Life has changed quite a bit, but we still end our days with telling each other bedtime stories of death and space. Join us this week as we tackle the horrifying depths of the Texas Killing Fields, and try our best to be on the right side of the mountain to ascend to the Fifth Dimension. As always, please keep your hands, arms, feet, and legs inside the ride at all times. And please watch your children, because we won't.

Johnny and Andrew welcome Andrew's old friend and angry cyclist Mike Cummings to the show! Mike needs backup on having indisputable proof that Seinfeld is better than friends and weekend warrior bicyclists not showing him enough respect. Also Johnny needs backup on being forced to make a dinner that he thinks is disgusting and won't eat. Remember to leave a five star review and check us out on Patreon for bonus content!

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What you need to know! There's somethings that just don't belong on pizza but Kap is okay with it and LZ isn't having it. Sedano opens up the lines and LA sounds off on the Lakers game from last night. Do you think you can take a bear? Plus, big deal or no deal. And, Sedano gives producer Greg some extra time.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Shawn gets a Gluten Free pizza with pepperoni, sausage and pineapple. Meanwhile, Evan gets a Chicken Parmesan sandwich and Shawn teases some information about his upcoming birthday! To contact the podcast, give us eating tips, and get your food reviewed please do so at: moviewool15@gmail.com

On the show today I check in with my best friend, Jason Bader and we have a 30 minute debate about whether or not to order Chicken Parmesan at a diner. Also! I talk with Clinton Avery Tharp - a very funny TikTok celeb who buys cool furniture at thrift shops and flips it online! Some cool stuff from this week:Dawes - my favorite band just released an awesome cover of Tom Petty’s tune, “Walls.”The Scout Mindset - very interesting book about self deception, flawed human reasoning and the search for truth! Hacks - Great new show on HBO Max about the relationship between a legendary Vegas comedian and a young comedy writer, desperately in need of a job.Subscribe to the pod on apple podcasts / wherever you listen!! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit createdbyjason.substack.com

How to cook a healthy meal in 30 min. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kims-kitchen/support

This episode is also available as a blog post: http://hearthealthymeals.net/2021/04/29/20-minute-skillet-chicken-parmesan/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This chicken parmesan is quick and easy, but just as decadent as a fancy version.

Welcome back everyone to another episode of Nikoli's Kitchen! This week on the show I talk about toxic positivity and what my intentions are with the positivity segment on this show. With that comes a simple question- What's your Mirror? Also this week on the show, a full breakdown on making homemade pasta and homemade chicken parmesan, with every single element made from scratch. Thank you all so much for listening- including now on SPOTIFY! Find the link below! Check out my good friend Gerald's show and vote in the Golden Peas awards before it's too late! You can do so at https://www.twopeasonapod.com/.  Featured Recipe Timecodes 18:59 - Introduction 20:44 - Homemade Pasta Recipe 27:43 - Homemade Marinara Sauce 30:56 - Panko-Crusted Parmesan Chicken   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/. Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226 Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation   Credits "Wrong," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

My elementary school friend Jbino is back from 2020, to share his thoughts on what is currently going on in wrestling culture specifically around Edge. Join us at the table while we talk about events leading up to Wrestlemania.

Join us in our third episode in where we review a unique specialty pizza! We also dive into our final 2020 election predictions, “Bible-isms” (things that people think are in the bible but aren’t), and an interesting talk over a lesson on Barabbas in the Bible.  

What do you get when you mix two only children with a true Renaissance man, a living legend, and Chicken Parmesan? Comedy! Join our hosts as they continue the fight against the man who must not be named and find a cool new nickname for Michaela!Support the show (https://www.patreon.com/wooc)

Email us anytime! morningshow@wbgl.org

Email us anytime! morningshow@wbgl.org

My daughter-in-law Susie joined ALL MARINE RADIO today, she’s one of Kim’s favorite “foodies” and is an INCREDIBLE cook herself.  Here is what we cover: Stuffed Chicken Parmesan (see recipe below) CrossFit eating Killer Margarita Recipe with FRESH ingredients! (see recipe below) Nature Preschool for kids that is 100% outdoors — when it rains… they […]

Best In The League, Hosts, Mike Penhollow and Tom Gazzola get chicken parmesan recommendations from Boston Bruins Digital Content Specialist, Eric Russo. Stoosh knows how to enjoy the simple things in life, and locking down a dinner reservation in Boston’s North End is never an issue for this Beantown native. Hop into life on the road with chicken parm on every corner in this very special edition of “Best In The League”!

Apparently, Chicken Parmesan is an aphrodisiac for singles dating in New York accordingly to The New York Post. In this episode of the StumbleWell Podcast we use this interesting phenomenon to discuss what is an ideal first date meal and the power food has on relationships. STUMBLEWELL AUDIO SET UP: https://kit.co/Hallease/the-beast-cast FOLLOW US! StumbleWell - http://www.instagram.com/stumble.well Hallease - http://www.instagram.com/hallease.mp4 SUPPORT! https://www.patreon.com/hallease https://www.teespring.com/stores/hallease Hey everyone, welcome to #StumbleWell a video #CouplesPodcast featuring Hallease and her husband -- Mr. Hallease. We discuss different aspects of marriage, society, science, technology and of course -- culture. Thanks for stopping by and we hope you subscribe to the channel. SEND US STUFF! Hallease & Chris 4007 McCullough Avenue #173 San Antonio, Texas 78212 This description box includes affiliate links. --- Support this podcast: https://anchor.fm/stumblewell/support

The Best Chicken Parmesan is a classic Italian favorite, breaded and baked with an easy marinara sauce, Parmesan and mozzarella cheese in just 30 minutes!Classic Italian Recipes are an easy weeknight option in our household and we love Ultimate Meat Lasagna made with Easy Marinara Sauce, Easy Carbonara Pasta and these Amazing Stuffed Shells (they’re so quick you have to try them!).For full recipe and instructions visit the blog: https://dinnerthendessert.com/chicken-parmesan/

On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we'll take you on a musical journey back to the days of glitz and glamour with Portland's own musical theatre stars, Susannah Mars and Merideth Kaye Clark. With tributes to Barbra Streisand and Judy Garland, they are the hosts of a fabulous new supper club set in the elegant Gracie's dining room at the Hotel DeLuxe. We'll take you into the kitchen where Executive Chef Juan Zaragoza will teach us how to make hotel favorite, "Chicken Parmesan." “The chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.” “He does it . . his way,” sing Susannah and Merideth! Chef Zaragoza has a meticulous attention to detail and true passion for food. Will these three creative women survive under his watchful eye in HIS kitchen? Will Susannah write a new musical about it, and will Merideth spontaneously burst into song? Tune in to Episode 18 – and you’ll find out! https://www.hoteldeluxeportland.com/signature-events/ http://susannahmars.com/ http://www.meridethkayeclark.com/ Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/ Merideth Facebook: https://www.facebook.com/merideth.clark MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com #SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking

On this episode of Marti's Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen ... we entered Executive Chef Juan Zaragoza's kitchen at the elegant Hotel DeLuxe to cook up a little Chicken Parmesan with two of Portland's theatrical stars, Susannah Mars and Merideth Kaye Clark. These ladies have taken the term Supper Club to new heights since its inception in the hotel's signature restaurant, Gracie's. You'll go on a musical journey back to the days of glittering and glamorous movie stars filling our movie screens with stories and our hearts with song. Combined with Chef Juan's special menu, the evening is a feast for all the senses. “We making the chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.” “He does it . . his way,” sing Susannah and Merideth! Does Merideth earn a star rating in the kitchen? Will Susannah write a new musical about the experience? Stay tuned - and let's find out! https://www.hoteldeluxeportland.com/signature-events/ http://susannahmars.com/ http://www.meridethkayeclark.com/ Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/ Merideth Facebook: https://www.facebook.com/merideth.clark MartiMendenhall.com Patreon.com/MartiMendenhall OregonMusicNews.com Chicken Parmesan (4) 7oz chicken breasts 4 cups panko 1 cup flour 6 eggs, beaten 2 Tbl herbes de provence 1 cup canola oil 2 cups shredded mozzarella ¼ cup parmesan ¼ bunch basil, torn * Butterfly chicken and pound out thin * Mix panko with dry herbs * Dip chicken in egg, then coat with panko and flour, set aside while pan reaches desired temperature. * Heat oil in large skillet to 350, cook chicken on both sides until golden brown, remove and allow to drain on paper towel. * Place each chicken breast on a baking sheet. Cover with tomato sauce (recipe below) and cheese. Place in 400F oven until cheese is melted and lightly browned. * Place spaghetti (instructions below) on plate, top with chicken, and more sauce if desired. * Garnish with parmesan cheese and basil. Tomato Sauce 10 cans san marzano tomatoes 1/2 each tomato paste (12oz) 1 bunch basil 1 onion, quartered 1 cup garlic cloves 1 cup white wine 1 cup water 1/8 cup oregano 1/8 cup salt 1/2 cup sugar Method: * In a food processor, mince garlic, onions, and basil * Place everything in a 400 (4") baking pan and stir * Place in a 400F oven and bake for 1 ½ hours * Run through a food mill or blender and allow to cool Spaghetti * Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles. * Salt the water with at least one tablespoon—more is fine. The salty water adds flavor to the pasta. * Add pasta. * Stir the pasta. * Test the pasta by tasting it. * Drain the pasta. #SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking

Conversation 109:  The Story, Journey and Passion of Julia Heos, RD “Sometimes I will have customers come in for one-on-one appointments and we’ll be talking and they will mention how early childhood experiences prevented them from liking certain foods. I really like allowing the kids to choose if they’re going to eat and how much and where the parents choose what’s offered, where and when. I think that’s a really good relationship for parents and children for feeding.”  Julia Heos, RD Today’s conversation is with Julia Heos, a retail registered dietitian who loves to eat and is very passionate about helping others along their wellness journey. As a retail dietitian myself, I hold a very special place in my heart for other retail dietitians. We are share a similar story and know the ins and outs of being in a grocery store. I connected with Julia because of her dietitian role for Zehrs grocery stores in Keswick and Uxbridge in Ontario, Canada. Julia had such a passion for her profession and loves working in the retail environment. She has a very down-to-earth approach to her practice and you can truly tell through our conversation she loves people and she loves what she does.  She shared with me that this podcast was the first one she ever downloaded and she loves Chicken Parmesan. Julia is a girl after my own heart. Please enjoy my conversation with Julia.   Connect with Julia on Instagram and Facebook.   www.anneelizabethrd.com Copyright © 2019 OPI & AEHC Song: One Of These Days Artist: The Gemini www.thegeminimusic.com Music used by permission. All rights received. © ASCAP OrtmanMusic

Chicken Parmesan Pasta made in just 30 minutes with ground chicken, pasta, mozzarella and Parmesan cheese baked in a skillet with easy Marinara sauce. We’re taking a bunch of easy and quick shortcuts to all the delicious flavors from The Best Chicken Parmesan and creating a delicious baked pasta like our Baked Million Dollar Spaghetti that you all love so much! Read more about this recipe including the full directions at https://dinnerthendessert.com/chicken-parmesan-pasta/

In Episode 15- Chris, and Carter talk about The Cheesecake Factory, the Stanley Cup Finals, and John Tavares. Follow HOSERS on Twitter: @takeoffhosers

The very first episode of Cameron Yates!

A sports restaurant & bar by any other name -- you can see a TV screen from nearly any seat in the place -- the spacious new Granfalloon has a delectable new menu by our Chef pared down from the former Granfalloon menu of 77 dishes to 52, keeping the popular burgers and chicken wings but adding several new entrees: Fish tacos with mango napa slaw and a lime cilantro creme fraiche; a Thai Pork Belly over Asian cabbage slaw with a sweet & spicy shitake mushroom glaze; and for pizza lovers, homemade pizza crusts made in house that includes a Chicken Parmesan pizza with roasted chicken, chopped bacon, tomato basil relish and spinach in a parmesan sauce. At night the place is busy and rambunctious, which is just what Granfalloon fans love most. @GranfalloonKCMO #GranfalloonKCMO #PlazaKansasCity #KansasCityNightSpots #SlackerMorningShow101theFox @RGKC #TMobile

24 year old Alex Cardinale LOVES cooking and baking! At the age of 12, he began cooking in the kitchen. The very first meal he ever cooked was one of his favorite meals of all time Chicken Parmesan. Fast forward another 12 years, Alex is still cooking and baking like a pro! Alex calls himself a chef because he did 5 years of Culinary school and graduated with a certificate. His one goal is to discuss and share his love of cooking and baking with other people and get them in the kitchen! Alex will share his recipes for you to try in your kitchen.Welcome to On the Stove with Chef Alex!!! Where it's time to get cooking and baking!PLANNED FOR THE SHOW:PLANNED FOR ON THE STOVEABOUT CHEF ALEXRECIPESSupport the show

Josh Brogadir is a man on the go. When he's not anchoring the early morning news, or filling in on the sports desk at WCVB Channel 5 in Boston, he is likely acting in a locally shot movie or commercial. He also co-hosts the Framingham Access tv show, Novel Ideas, reviewing books and interviewing authors. In addition to reviewing books, he has done  voice-over work on numerous books and video games. Josh thrives on being involved in a variety of different projects.  In this interview we explore the ins and outs of what goes into making a decision to follow your dreams, and how to assess the risks involved. Josh shares great stories about his journey from being a school teacher in Framingham, to moving across the country with his wife, to becoming a news anchor, and then an actor in film, television and commercials.   Links from show: JoshBrogadir.com Patriot's Day Novel Ideas Old Colonial Cafe Consiglios WCVB Chanel 5 Access FraminghamWBUR 90.9 WRNI NECN NBC Universal Boston Casting CPcasting Hollywood East Christine Wyse NewEnglandFilm.com Impact Unit Mighty Mighty Bosstones Cajon A Prayer for Owen Meany The Hotel New Hampshire The World According to Garp The Son of the Circus The Almighty Buck Cold Car The Bourbon Chasers Slackville Players Strong Poison People mentioned: Howard Cosell Dicky Barrett John Irving Carol Lynn LuckTim Koh Kerry Flynn Dorothy Sayers William LaBov RD Sahl Show notes: A passion for storytelling. [4:48] Josh’s thoughts on good reporting. [6:12] Finding balance between one’s own interests and the bigger story. [7:09      ] Josh does not want Chicken Parmesan every Thursday night at Consiglios. [10:14] We could all definitely get better and smoother and more polished... [12:28]  On always wanting to be a sports guy and live a multi-tiered existence. [14:58] Josh on being a school teacher, and making a choice to pivot careers. [16:48] On assessing risk with regard to career stability. [23:02] How freelance news reporting allows Josh freedom to audition for acting roles. [27:15] In search of stories with more depth. [29:49]  That time Josh’s sister goes on a job interview, and finds Josh a wife. [33:15] The benefits of a supportive spouse. [35:40] Playing the trumpet. [38:17] Using voice to develop characters. [45:06] What Josh’s news tone isn’t. [48:25] Josh’s mentors. [50:00] Josh's unique approach to reading books. [53:50] On staying fit and being a competitor. [58:32] Thoughts on good acting. [61:01] Tips for actors in the city of Boston. [68:08]

Episode 44 of The Tangent. Full House conspiracy theory, Super Bowl 51, and post-game press conferences for work.

Shut Up and Do It "It's important to have a persons opinion about your ideas, concepts, business model, but people get caught up and end up not creating something because they are looking for perfection... Just make something! If its digital make a wireframe and get it up, if its a product, talk to a manufacture and make a prototype!" By the time you're in your senior year of college don't say, "crap its too late." Harness the Resources That Are Around You "We live in a very fortunate time. We have technology and instant access but we don’t harness it. Look around you and try to understand how to work with the people around you and make the most of it!" Don’t Be Afraid to Share Your Ideas "People are afraid that someone will take it, but they won’t be able to do it as well as you! Some people will steal your ideas, but that means something..." So make it better. #Timestamps 00:40: Introduction 03:50: The 11 Year Old Entrepreneur 07:15: Early Struggles in GlassU 11:20: His Approach to Failure 13:10: Processes and Procedures to Become More Efficient 16:15: Shut Up and Do It, Harness the Resources That Are Around You, and Don’t Be Afraid to Share Your Ideas 18:45: Working out, Sushi, Chicken Parmesan, Steak Frites, and of course, Hershey Kisses from mom! Daniel Fine Linkedin: https://www.linkedin.com/in/finedaniel Personal Website: http://www.danielfine.com Twitter: https://twitter.com/danielfine Business Website: http://www.glassu.com Facebook: https://www.facebook.com/GlassUCo Business: https://twitter.com/Glass_U __________ Techie, Millennial Author, WWE Fan, Podcaster. Philadelphia native, Johnathan Grzybowski started his career at 14 mowing lawns. Over 5 businesses later, Johnathan has a deep passion on bettering the lives of millennials and helping them execute their ideas into profitable businesses. It’s never been easier to start a business, but how do you make it successful? Constantly millennials are claiming to be entrepreneurs, but may not truly know what it takes to either become one or last long enough to succeed at being one. By listening/viewing The Blind Entrepreneur, we are determined to help those who are “blind” see the true struggles of business, successes, and the grind it took these millennials to succeed. #LINKS Email: Johnathan@wearedino.com Podcast: http://theblindentrepreneur.com Facebook: https://www.facebook.com/jgrzybowski Twitter: https://www.twitter.com/grzybowskij Instagram: http://instagram.com/grzybowskij Snapchat: https://www.snapchat.com/add/grzybowskij #SUBSCRIBE iTunes: http://bit.ly/TBEPodcast #PS. I’m a huge WWE Fan and I also love to laugh. Send me a question or phrase that makes you laugh, and I will incorporate it into my podcast. I’ll even tag you in the show notes and handle in the video!

There are lots of "rules" when it comes to traditional Italian food. And what you may think would be the same for Italian food in the states can be very different than what you'll find in Italy. Here are 14 things to never do when cooking or eating in Italy. Note: We base our conversation a lot off this original blog post: http://www.retale.com/blog/culinary-sins-according-proper-italian-chefs/ Topics we cover: First, our new sponsor Audible.com. Sign up and get a free book AND a free 30 day trial membership. Just go to www.audiletrial.com/cappelli The differences between jams and conserves And more on Colpo D'Aria (where I talked about it in this episode):  http://www.livingvillacappelli.com/030-italian-cures-for-the-common-cold-fact-v-fiction/   Now, the all important "don'ts" when it comes to traditional Italian food in Italy. 1. Don't add oil to pasta water Paul and I agree with this one. It's totally not necessary. While your pasta should have salt to flavor the pasta, the oil doesn't serve any purpose while you're boiling it. It will help as a sauce afterward, and maybe slightly as a non-sticking agent, though you should be tossing your pasta with your sauce right away after removing from your boiling water. Stir your pasta occasionally while it's cooking and your should be OK.  Be sure to stir spaghetti and other fine pasta right away when adding to your water to keep it from forming a large spaghetti log. And have plenty of water in the pot so the pasta can move around. Paul believes you should add the salt after the water has come to a boil. Steven doesn't necessarily agree. Find out why. 2. Don't ever mix cheese and seafood This is another one right on the money, except for a key recipe shown below. Never ever add grated cheese to a seafood pasta dish. The restaurant will give you grated cheese if you ask for it, but they'll look at you as barbarian tourist. The one except I point out for this is Mussels Genovese. Recipe below. NOTE: This is the name the people here in our region of Puglia call this recipe.  I'm sure every region is different. Essentially, as Paul points out, this is like making a frittata, however it's still breaking the rule. Mussels Genovese   Recipe Type: Main Cuisine: Italian Author: Villa Cappelli Prep time: 20 mins Cook time: 10 mins Total time: 30 mins A delicious, simple way to enjoy mussels. The amounts and the ingredients here are more estimations. Use your judgement when making. Ingredients 2 lbs. of mussels, halved 6 Eggs 2 Tablespoons grated cheese 2 Tablespoons chopped parsley Pepper Instructions Place the mussels (you only need the half with the actual mussel in it) in a flat bottomed frying pan so the mussels are facing up. Add a bit of water to the bottom of the pan and bring to a boil, then reduce to a simmer. Cover and let cook about 5 minutes. Meanwhile mix your eggs, cheese and parsley in a bowl. Add pepper to taste, but don't add an salt. The cheese and mussels will have enough. When the mussels are ready, pour the eggs over them in the pan, recover, and let cook until the eggs are cooked, about 4-5 minutes. Here is where you would need to used your judgement. You want a thin coasting of the eggs on top of the mussels, but not so much egg that they are completely submerged in a big egg frittata. If you need more, add some more eggs and cheese. And hold back if it looks like you have too much. Use the leftovers for an omelet the next day. Serve and enjoy.   A lot of adding the cheese to a pasta is a habit we've all formed, just wanting to add cheese to pasta before we've even tasted it. However, in this case, the cheese just overpowers the flavor of most delicate seafood and Paul says it's just not "kosher." There are other exceptions here, but as Paul points out, they really aren't Italian dishes. Do you know an exception we missed? Let us know in the comments! 3. Don't top pasta with chicken This one's totally right. Those dishes you see being passed off as Italian at the big Italian restaurant chain, well, they aren't very Italian. We couldn't think of a single pasta dish that even includes chicken. In fact, Italians aren't really big on chicken in general. And, by the way, there is no such thing as Chicken Parmesan or Chicken Parmigiana here. It doesn't exist. 4. Don't serve bread and butter Very very true. They may cook with butter up north, but they really don't do the bread and butter thing. Bread is set at the table so you have it to act as a scarpetta — the little shoe — to scoop or mop up any remains on your plate. So don't go eating all the bread before your meal is even served! Also, as we've said before, there is no dipping your bread in extra virgin olive oil here. Just wait until you get home and enjoy some of our oil with some good crusty bread. 5. Don't order ‘Spaghetti Bolognese’ or ‘Fettuccine Alfredo’ Well, you might find them in touristy locations, like Rome and Milan, who make Italian American dishes for the tourist, but they aren't traditional Italian food. To be honest, I did not know this about Spaghetti Bolognese. And, maybe I'm still too American, but I see no problem with it. There are certain pastas that do go with certain sauces, as they help carry the sauce better, but in this case I think you are OK. Traditionally, the blogger said tagliatelle is served with the Bolognese, but I've always done rigatoni (https://en.wikipedia.org/wiki/Rigatoni). I like how the thick meaty sauce can get trapped more inside the pasta. And we agree that Fettuccine Alfredo, the most famous “Italian” dish in the U.S., is pretty much unknown in Italy.  In the words of Madeline Kahn, "It's trew. It's trew." 6. Don't ever order or eat spaghetti with meatballs This combination just does not exist in Italian cuisine in Italy. Meatballs can be found in a pasta forno or a ragu, but it's not something you serve with spaghetti. Ever. Oh, and here we mention Paul's Mother's Ragu recipe. You'll find that here: http://www.livingvillacappelli.com/connie-cappellis-ragu/ 7. Don't put ketchup on pasta. Never. Ever. This one happened to us when we had some Swedes visit. I still can't believe it happened. Who does this? If YOU do, leave us a comment below, but beware our wrath! Oh, and here's a link to our Sun-Dried Tomato Spread we talk about: http://villacappelli.com/collections/antipasta-aka-appetizers-1/products/sun-dried-tomato-spread 8. Don't treat pasta as a side dish Pasta is a primi (first course after anti-pasti) or MAYBE a main dish, but it is never, ever just a side dish. That big ol' Italian food chain restaurant in the states serves pasta as a side dish if you order something other than a pasta as your main course.  At least it used to. I haven't been there is over 20 years. Paul also talks here about how we eat things separately here in Italy. You usually have only one part of your meal on your plate at a time. I grew up never letting any food on my plate touch each other and only ate one thing at time.  So I'd eat my meat, then my green beans, then my mashed potatoes. And they could not touch!  Maybe I really am Italian. Paul also talks about other guests we had that mixed their salad with pasta. Enough said on that. 9. Don't consume a cappuccino at any time except for breakfast We've talked about this many times before. Italians just think the milk is too heavy to have after a meal. It won't aid in your digestions. Now, for breakfast, it's a whole meal in itself. Especially up north. 10. Don't ever disrespect tradition "Nonna knows best. She learned the recipes from her nonna, who learned from her nonna, who learned from her nonna and so on and so forth." This might as well be written in stone. 11. Don't use true balsamic vinegar on your salads We talked about this more in depth in that last episode: http://www.livingvillacappelli.com/031-why-your-italian-food-is-probably-not-real-food/ Also, check out our balsamic here: http://villacappelli.com/collections/italian-conserves/products/5-year-aged-balsamic-vinegar 12. Don't make or eat thick crust pizza Thick crust pizza is really more a focaccia. Here, the pizza is more marriage of the thin dough, tomato sauce, cheese and toppings. It's not all about the bread. And you can really taste every ingredient. Most of the pizzas in the states are there to fill you up with a bunch of bread, as it's cheaper than the toppings. Here's our pizza crust recipe.  Try it and discover the difference. Villa Cappelli Pizza Dough   Cuisine: Italian Author: Villa Cappelli Prep time: 2 hours 30 mins Cook time: 10 mins Total time: 2 hours 40 mins A very simple, light pizza dough. The crust will be crisp when cooked in a really hot oven. The recipe can be doubled or more without any problems. Ingredients 3/4 Cup Warm Water 1 teaspoon yeast (or one packet of 7g quick rising yeast) 2 Cups Flour 1/2 teaspoon salt Instructions Mix the warm water and yeast in a bowl. Let sit for a few minutes. Then add your flour and salt to the bowl. Mix until comes together and is forming a ball. Turn the dough onto a well floured surface. Wood is best. Just not something cold, like a cold marble counter. Kneed the dough for roughly 3-5 minutes until it very elastic and springy. Add more flour or water during this time if need be. But you rarely need more water. If it seems dry, just keep mixing. It will eventually come together. Turn the bowl over on the dough and let rise for 1.5 hours. Break into four equal parts and roll into smaller balls. Let these rise another hour under and warm dish towel or the like. When ready, roll into a very thin crust, about a 1/4 inch thick and about 8 to 9 inches in diameter. Top lightly with sauce, cheese and toppings. Do NOT add too many toppings or the crust won't be able to hold it when you are eating. Cook in an extremely hot oven. At least 500°F or more. For our wood-burning pizza oven, this cooks in about 3 minutes. For home ovens, it will probably take you 5 to 10 minutes. To bake your pizza, slide it on top of a baking stone or upside-down sheet pan. Bake until the cheese is melted, the crust is golden, and there is some charred bits on the top and edges.   13. Don't eat your salad BEFORE a meal The salad, and the roughage you find in the salad, helps you digest after a big meal. It's all about digestion in Italy, and this is no exception. You won't even find many places that will give you a side salad during your meal.   14. Don't put any dressing on your salad other than extra virgin olive oil and vinegar Ranch. Thousand Island. French. You just can't find it here. This probably goes back to the fact that you are eating the salad at the end of the meal. To add a bunch of heavy dairy or sugar after eating a big meal would just fill you up., where as the vinegar almost acts as a pallet cleanser. What do you think? Did we miss a don't when it comes to traditional Italian food? Let us know in the comments or leave us a voice mail.  

Featuring 7 new songs from TK Jingles including "As the Wu Turns" by Robert Berg, "The Baboon Gambler" by David Ziff and Steve Lipton and "Holtby" by Sean Morrisey. This episode also includes a CLIPS segment featuring stories about ice cream, Chicken Parmesan at The Palm, and Tony buying his neighbor's house for his son. On top of that, you'll enjoy a lovely collection of holiday tunes and some reflection on the Yahoo career of JE Skeets and general blah that is Jay Mohr.

Featuring 7 new songs from TK Jingles including "As the Wu Turns" by Robert Berg, "The Baboon Gambler" by David Ziff and Steve Lipton and "Holtby" by Sean Morrisey. This episode also includes a CLIPS segment featuring stories about ice cream, Chicken Parmesan at The Palm, and Tony buying his neighbor's house for his son. On top of that, you'll enjoy a lovely collection of holiday tunes and some reflection on the Yahoo career of JE Skeets and general blah that is Jay Mohr.

On this show, Chef Alex will be interviewing one of his best Blogtalkradio friends, host of Coffee Talk with Chelle, Chelle Baxter will be joining me. I recently gave Chelle my Italian Wedding Soup recipe, my Chicken Parmesan recipe, and my Red Velvet No Bake Cheesecake recipes. This is my first ever project. Our show motto is to get everyone cooking. Chelle isn't much of a cook, but she agreed to cook my recipes and she is going to tell me how they went live on air. Come hear  if I was able to get Chelle to cook good and easy food!!! Also Chelle is going to share some awesome cooking jokes. I am one that loves jokes, so this is great for me!!! Call 646-716-6458 with any of your own cooking jokes, or to share your cooking stories. Enjoy the show! www.blogtalkradio.com/chefalexcardinale2013 www.blogtalkradio.com/coffeetalkwithchelle www.gusandpauls.net .

Part 3 of 3: Originally Aired May 5, 2013 Dianne Linderman talks about PETA and how incredibly hypocritical they are! Dianne also reads parts of a news article ?Why the Left Hates Families.? Also on this segment, a great recipe for Eggplant Parmesan – you can make it into Chicken Parmesan if you don't like eggplant. Also, find out how to make a simple green salad dressing to go along with this delicious meal. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

How to make dinner in a flash! This recipe is delicious and healthy and FAST. Kat Odell of goodbite.com shares her favorite Real Fast Food recipe.

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Funky Chicken Parmesan Check out the slide show Listen to the Say Yum podcast! SayYum-2005-03-01.mp3 [15.9mb (39:31) 56kbps] Tonight we played some clips sent by our new friend Dan Tripp and made up some Funky Chicken Parmesan. The music consists of stuff we found searching for chicken on archive.org. Show notes:  Say Yum 2005-03-01  Menu  Chicken Parmesan  Salad with vinegary dressing  Music  Clips recorded by Dan Tripp at open mike night in Mountain View, CA  Food, food, food Say Yum!  Say Yum promo from Dan & Todd  Dan & Todd say yum sample  Two Ton Shoe  Ten Ton Chicken  Brother Funk and the Chicken Funk  Show notes  00:38 got some clips from Dan Tripp recorded at open mike night in Mountain View  01:06 food food food say yum  02:07 munchies recap  03:47 pictures of the wraps we ended up eating last night  04:10 sound of popcorn popping from last Sunday  05:45 awesome alt and vinegar popcorn seasoning for the movies  06:31 response to a comment from Todd about working with puffed pastery  07:15 recipe cheat: buy the puffed pastry sheets  08:36 puffed pastry is tricky. watch out for the gooey timeline and don't rip it  10:13 doey, no doy!  11:00 shine your puffed pastry with a little egg  11:22 tonights menu: chicken parmesan and salad  12:15 no sponsors yet but somehow we keep mentioning Trader Joe's  13:19 a little chicken music tonight  13:36 Correction! I referred to this band with the wrong name during the podcast. The correct name is Two Ton Shoeand I played The Chicken  15:03 Dan and Tom Say Yum promo20:04  15:45 Ten Ton Chicken playing People Say, which is a Meters cover  20:04 sauce ingredients and instructions  21:18 take a picture, but don't get tangled up in the wires. We're not confident in our wireless gear yet. The batteries drain fast and there's no indicator.  22:33 our dog Coady's fine line between getting in the way and cleaning up our droppings  23:15 chicken dredging and cooking instructions  24:15 using portabela jack instead of motzerella  24:35 another Say Yum clip from Dan and Tom  26:10 must point Kris' way for her to hear me because we're using our wired headphones, but she's got no audio  27:41 brother chunk and the chicken funk  31:18 checking in on our sauce  31:50 sheri sent a bunch of appetizer recipes to the nachogeek, Kris  33:15 we'll be doing a nachoweek soon  33:39 Devan's nacho history from college living in Eureka, CA  34:50 news flash: someone was arrested naked covered in nacho cheese  37:00 we'll finish up and tell you all about it on Thursday night's podcast. Look for our shows on Monday, Wednesday, and Friday in general  37:50 thanks chris zeeche for the killer Say Yum tune we're playing on the way out

On this episode of The Bill Alexander Show, Bill talks with comedian and cookbook author Anna Vocino. Anna makes a gluten-free, low-carb Chicken Parmesan. While she makes the Chicken Parmesan they talk about Anna's Marinara sauce and her new spices. For more information on Anna's Sauces and Spices go to www.EatHappyKitchen.comSupport this podcast at — https://redcircle.com/1-on-1-with-bill-alexander/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode of The Bill Alexander Show, Bill talks with comedian and cookbook author Anna Vocino. Anna makes a gluten-free, low-carb Chicken Parmesan. While she makes the Chicken Parmesan they talk about Anna's Marinara sauce and her new spices. For more information on Anna's Sauces and Spices go to www.EatHappyKitchen.comSupport this podcast at — https://redcircle.com/1-on-1-with-bill-alexander/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode of The Bill Alexander Show, Bill talks with comedian and cookbook author Anna Vocino. Anna makes a gluten-free, low-carb Chicken Parmesan. While she makes the Chicken Parmesan they talk about Anna's Marinara sauce and her new spices. For more information on Anna's Sauces and Spices go to www.EatHappyKitchen.comSupport this podcast at — https://redcircle.com/1-on-1-with-bill-alexander/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy