Glad to be back at it!! Sorry there is no NYE Part 1, we made a mistake when recording. Tune in and listen to us make Buffalo Ranch Dip (which tasted amazing) and Little Smokies.

Also as an FYI, the party went amazing... In case you were wondering

It's his Birthday, he's one of our executive producers and our very good friend; Jeffery joins us for one of our most special episodes.

Back for season 2 featuring Joseph!

No food, just bad conversation with special guest Marcus and special appearances from Joe and Monica! If we disappointed anyone, we are not sorry because this is a good episode. We dem boys! Outs. For real though. I need to stop typing.

We wanted to post an episode in the middle of the week and surprise our listens but then we realized we gave away another surprise and were forced to hold back the release date. Enjoy!

Tune into episode 6 where GFBC finally gets its women touch it so desperately needed with guest star Tori H!

No recipe this week because we just made ground turkey, rice and sweet potatoes.

Listen with special guest Johnny C and the discussion of Facebook Law!

Wendy's Chili:

2 lbs ground beef

1 (29 ounce) can tomato sauce

1 (29 ounce) can kidney beans (with liquid)

1 (29 ounce) can pinto beans (with liquid)

1 cup diced onion (, 1 medium onion)

1⁄2 cup diced green chili pepper (, 2 chilies)

1⁄4 cup diced celery (, 1 stalk)

3 medium tomatoes, chopped

2 -3 teaspoons cumin powder

3 tablespoons chili powder

1 1⁄2 teaspoons black pepper

2 teaspoons salt

2 cups water

DIRECTIONS

Brown the ground beef in a skillet over medium heat.

Drain off the fat.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

Cook, stirring every 15 minutes, for 2 to 3 hours.

We couldn't post episode 3 so here's episode 3.5. Enjoy.

Chicken Sausage Jambalaya

Serves 6

Ingredients:

3 cups chicken stock or broth (organic preferred)

1 (28-ounce) can diced tomatoes with juice

1 (4-ounce) can diced green chile

1 (15-ounce) can white beans, drained & rinsed

4 chicken sausages, sliced (I used the spicy Italian ones from Trader Joe’s and removed the pork casing)

1 cup brown rice (I used the frozen, already cooked version from Trader Joe’s)

1 bell pepper, chopped (I used yellow but have used orange in the past too)

1 cup celery, chopped (approximately 4 large celery stalks)

1 small red onion, chopped

1-2 teaspoons Old Bay Seasoning (for a lower sodium version, use Cajun seasoning just omit the salt)

Directions:

Toss all ingredients in the Crock Pot (or Dutch oven or stock pot) and cook on HIGH for a MINIMUM of two hours. Soups always taste better the longer they simmer but since the chicken sausages I used were pre-cooked, I was really just waiting for the veggies to soften and the flavors to mingle.