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Episode 368: Rotisserie Chicken
Welcome to The Danger Zone! Neither wind nor downed telephone poles nor minor illnesses will prevent us from bringing you some Molly bait, aka Rotisserie Chicken. Hop on the train of discussion as we learn the real definition of vegetarianism and remind Molly that this is, indeed, a comedy show.
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GREEN CHILE CHICKEN CHILAQUILES
Okay, maybe Matthew said enchiladas on the show, but actually he’s more likely to use rotisserie chicken for these chilaquiles, which are awesome.
1 tablespoon vegetable oil
½ large onion, diced
1 cup chicken broth
¼ cup heavy cream
½ cup green salsa
1 cup shredded chicken
A bunch of tortilla chips (maybe ⅔ of a 1-pound bag)
3 fried eggs
Heat oil in Dutch oven or other large pot over medium-high. Add the onions and cook until starting to brown, about 5 minutes. Stir chicken broth, cream, and salsa, bring to a vigorous simmer, and cook until slightly thickened, about 3 minutes. Stir in the chicken, then the chips, breaking up the chips slightly with a spoon, stirring up from the bottom, and adding chips until they’re nicely coated. Serve on heated plates, topped with a fried egg.
Yield: 3 servings
Episode 367: Baking Chips
Rated NFJ (Not For June)
Today we live through excessive nibbling, alien abductions and more of Molly's Willy Wonka obsession to bring you an episode all about Baking Chips. Or Baking Morsels. Whatever they are called, they are better than any Baldwin.
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Episode 366: Cabbage
Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh.
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Vegetable or peanut oil
This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl.
Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice wine and serve
Episode 365: Mulled Wine and Cider
Today our traffic jam of voices discusses holiday train sets, and hygge over glasses of painful wine. On our journey we encounter Hadrian's Wall, time capsules, space travel and even more fiery desserts than we planned on.
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