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

Enjoy and try the soup!

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

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

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

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

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

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

Crockpot Chicken and Noodles:

4 chicken breasts (boneless / skinless)

3/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon poultry seasoning

1 1/2 teaspoons garlic powder

2 10.5-oz cans Cream of Chicken soup

1/2 cup unsalted butter, cut in slices

2 teaspoons Better than Bouillon chicken flavor (reduced sodium)

4 cups low sodium chicken broth

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

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

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

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

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

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

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

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

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

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

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

10. Serve hot - duh!

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

Shaz Apple Smoked Ribs:

Barrel smoke @ 275 for 3 hours

Binder: minced garlic

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

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

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

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