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Episode 10 Show Notes

We're finally back after a long hiatus! Thanks so much for listening!


Special thanks to our guest for the show, Jeremy Seger!





As promised, here's Jeremy's pick for his favorite online trainer, Coach Ali.


And here are our recipes for our fun Halloween dinner ideas:



Yummy Mummies


Prepare the burger of your choice however you like. I did turkey burgers and beef burgers cooked in a skillet. Roll out large refrigerated biscuits to be a little bigger than your burgers. Place cooked burgers on a biscuit and add cheese, or don't. Cut another biscuit into thin strips with a pizza cutter. Leaving space for sliced black olive "eyes," place the strips over the burger and seal the edges. Repeat for as many burgers as you have. Keep in mind you'll need 2 biscuits per burger. Bake for 20 minutes at 375 degrees and serve with burger condiments of your choice. I paired my Yummy Mummies with Sauteed Red Cabbage and Zucchini with Tomatoes for a fun and spooky dinner!








Scared Silly White Chili


Note: This makes a booty-load of chili. It's great for a crowd, but you may want to halve it if cooking just for you and yourn (unless you and yourn are chili pigs). It freezes pretty well, but is not as delicious as it was before freezing.


Other note: This can be made with yellow corn instead of white and it's still delicious, but I've got to tell you that it's better with white.


2 lb chicken breast

1 onion, chopped

2 cans chicken broth

2 Tbsp lime juice

2 cans shoe peg corn (white corn)

1 bottle green salsa (16-oz.)

4 15 oz. cans Great Northern white beans

1 small can chopped chilies

1 lb sour cream

2 C shredded cheese (mexican or cheddar--I used sharp cheddar)

avocado for topping if desired


Put chicken, chicken broth, chopped onion, and lime juice in a pot. Cook until chicken is tender and fully cooked. Take chicken out and chop it. Put it back in. Drain beans and corn and add to the pot (I also rinse my beans). Add chilies, salsa verde, and sour cream. Heat thoroughly (this takes longer than you think if making the full recipe, just because there's so very much chili). Serve with cheese on top (and maybe avocado slices).




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