David Ginsburg - Chicago Italian Beef

Charlie Lindahl – Air Fryer Chicken Tenders

Marty speaks with Charlie Lindahl, part of the Old Mac Gang podcast about his tech experience and his favorite way of making chicken tendersIngredients • 1½ lbs boneless, skinless chicken tenders (or chicken breasts cut into strips) • ½ cup all-purpose flour • 2 large eggs, beaten •  1 cup panko breadcrumbs • 1 tsp garlic powder • 1 tsp paprika • Salt and black pepper, to taste •  Olive oil or avocado oil spray   1.  Prep the chicken Pat chicken tenders dry with paper towels. Season lightly with salt and pepper. 2. Set up your breading station Place flour in one shallow bowl, beaten eggs in a second, and mix panko with garlic powder, paprika, salt, and pepper in a third. 3. Bread the tenders Dredge each piece in flour, dip in egg (shaking off excess), then press into the seasoned panko so all sides are coated. 4. Preheat and load the air fryer Preheat your air fryer to 400°F. Lightly spray the basket with oil. Arrange tenders in a single layer, not touching. Spray tops lightly with oil. 5. Air fry Cook for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. 6. Serve Serve immediately with your favorite dipping sauces —honey mustard, ranch, or BBQ all pair perfectly.     • Don’t overcrowd the basket — space between tenders is what makes them crispy, not soggy. • Panko breadcrumbs give a noticeably crunchier crust than regular breadcrumbs. • A meat thermometer is your best friend — pull the chicken when it hits 165°F. • Leftovers reheat beautifully in the air fryer at 350°F for 3–4 minutes. • Customize the seasoning — try Cajun spice, Italian herbs, or smoked paprika for a flavor twist. • Store cooled tenders in an airtight container in the fridge for up to 4 days.  YouTube: YouTube.com/@OldMacGang [YouTube.com/@OldMacGang] Email: ThePodTalkNetwork@gmail.com [ThePodTalkNetwork@gmail.com]Website: The PodTalk.Net

Chuck Joiner - Catalina Chicken

Chuck Joiner of MacVoices joins Marty to talk about his favorite recipe and ways to marinade chicken MacVoices: https://macvoices.com [https://macvoices.com/] RECIPE: CATALINA CHICKEN What You'll Need •       Chicken breasts (as many as needed) — pre-split or split yourself •       Kraft Catalina Classic Salad Dressing (enough to cover the chicken) •       1 teaspoon lemon or lime juice   Kraft Catalina Classic Dressing: https://www.kraftheinz.com/kraft-sauces/products/00021000644698-classic-catalina-dressing [https://www.kraftheinz.com/kraft-sauces/products/00021000644698-classic-catalina-dressing]   Preparation: The Marinade 1.     Split the chicken breasts if they aren't already split. 2.     Place chicken in a container or zip bag. 3.     Pour enough Kraft Catalina Classic dressing over the chicken to fully cover it. 4.     Add 1 teaspoon of lemon or lime juice to the marinade and stir to combine. 5.     Refrigerate for a minimum of 30 minutes — 1 hour or more is preferred for deeper flavor.   On the Grill 6.     Pre-heat the grill for at least 10 minutes. 7.     Place chicken on the grill, being mindful of grill mark orientation (if presentation matters to you). 8.     Baste the chicken with remaining marinade, adding more dressing if necessary. 9.     Flip the chicken at least once after the final baste — important for food safety. 10.  Grill until the edges take on burnt-ends-style color — they should look almost charred, but taste incredible.   FOOD SAFETY NOTE: Always flip at least once after the last baste. Chicken is done when it reaches an internal temperature of 165°F.   Pro Tips & Notes •       Those almost-burnt edges are the secret — don't pull it too soon! •       Makes fantastic cold leftovers, but the skin may toughen up — a quick microwave pass brings it back. Grill Warning: The dressing creates a very messy grill. Do a post-cooking burn-off and thorough cleaning immediately after dinner. ThePodTalk.net: https://thepodtalk.ne [https://thepodtalk.net/]t   Email: ThePodTalkNetwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

Eric Perry - Peanut Butter Potato Candy

Eric Perry of the Tech Savvy Professor podcast talks about a family favorite candy recipe that goes back and respects generations Ingredients 1 small potato (about egg-sized) 4–6 cups powdered sugar ¾–1 cup creamy peanut butter Instructions Cook the potato Peel and boil the potato until very soft. Mash completely until smooth (no lumps). Add powdered sugar While the potato is still slightly warm, gradually mix in powdered sugar. Keep adding sugar until a thick dough forms that is no longer sticky. Roll the dough Dust a counter with powdered sugar. Roll the dough into a rectangle about ¼ inch thick. Spread peanut butter Spread peanut butter evenly across the surface. Roll and chill Roll the dough tightly into a log (like a cinnamon roll). Refrigerate 30–60 minutes to firm up. Slice Cut into thin pinwheel slices and serve. Helpful Tips One small potato is enough — using more can make the candy too wet. If the dough becomes sticky while rolling, sprinkle more powdered sugar. Best stored in the refrigerator for up to a week. Website: ThePodTalk.Net Email: ThePodTalkNetwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

David Ginsburg - Chicago Italian Beef

David Ginsburg speaks with Marty about one of their loves, Chicago Italian Beef You can fins Dave’s projects at InTouchwithiOS.com [https://www.InTouchwithiOS.com]  This is David’s home-friendly version of classic Italian beef—simple, flavorful, and perfect for serving dipped in rich jus. Ingredients • 3–4 lb chuck roast • 1 packet Italian dressing mix • 1 jar pepperoncini (with juice) • 1 cup beef broth • Italian rolls • Giardiniera Instructions 1. Place chuck roast in slow cooker. 2. Add Italian dressing mix. 3. Pour in entire jar of pepperoncini (including juice). 4. Add beef broth. 5. Cook on low for 8 hours. 6. Shred beef directly in the juices. 7. Serve on Italian rolls, dipped in jus. 8. Top with giardiniera Email: ThePodTalkNetwortk@gmail.com Website: ThePodTalk.Net YouTube: YouTube.com/@15MinuteBytes

Jill McKinley - Homemade Ice Cream recipes

Jill shares a recipe for homemade ice cream and many other tasty variations Today’s guest is Jill McKinley — known online as Jill from the Northwoods. Website: https://jillfromthenorthwoods.com Northwoods Custard Ice Cream There’s something deeply satisfying about making ice cream the old way — cream warming on the stove, sugar turning amber in a cast iron pan, and that quiet moment when the custard thickens just enough to coat the back of a spoon. This isn’t shortcut ice cream. It’s the kind meant for people who like to stir, watch, and wait. This recipe is built specifically for the home ice cream maker — the countertop churner that hums away in the kitchen while you clean up dinner dishes. It’s a custard base, which means egg yolks are gently cooked to 180°F for safety and silkiness. The result is rich but balanced, creamy but not heavy, with that unmistakable depth that only real caramel or browned butter can create. For regular ice cream leave the eggs out of the preparation. The beauty of this base is its flexibility. Once you understand the rhythm — warm, temper, cook, chill, churn — you can layer in toasted nuts, salted caramel shards, crushed cookies, or fresh summer berries from the farm stand. This formula can be adapted into almost any kind of ice cream custard you would like. Most add-ins should be cooled or even lightly frozen before folding in, so the texture stays smooth and scoopable. This isn’t factory ice cream. It’s Northwoods ice cream — made in small batches, shared in real bowls, eaten slowly. The kind that tastes like you meant to make it. Link to the Recipe https://drive.google.com/file/d/1MFuahJPgryMAQ-x3ybfcTCc6wMJNUzDM/view?usp=drive_link Email: ThePodTalkNetwork@gmail.com YouTube.com/@15MinuteBytes Website: ThePodTalk.Net