Talking Trash with Nick Hahn & Dan Macchia

My first multi-guest interview! My friends, neighbors and customers Nick and Dan stopped by to share vastly differing meal planning strategies for their big and busy families. We talked about finding joy at the grocery store, argued about Aldi and discuss how they both approach getting creative in the kitchen. Dan shares his dreams of gathering all his friends and family for pizza making and Nick divulges that he enjoys a nice quiet Friday night at Mariano's. It was a really fun conversation and I hope you enjoy the listen!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

---> check out Paul's podcast, Don't Quit You Day Job

on apple

on Spotify

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

Dan's Easter Pie

Easter Pie (Calzone)

Josephine Macchia's recipe

9" Pyrex pie plate (deep dish pie plate would be best because this makes a lot of filling) I make homemade crust but you can purchase Pillsbury® unroll-and-fill pie crusts unbaked frozen pie crust for a 2 crust pie (need a bottom & top)

Filling:

1 ½ pounds mild Italian sausage, bulk or remove casings

1 ½ pounds ricotta cheese

¾ C. Romano cheese, grated (I buy it already grated)

6-8 eggs, lightly beaten with a fork

¾ C. Italian parsley (also called Plain or Flat Parsley), chopped fine

1 tsp. salt

Black pepper to taste

Preheat oven to 425 degrees.

Add sausage to a fry pan and cook until it is no longer pink, breaking it up as it cooks. Remove from pan and drain on paper towels.

In a bowl mix ricotta cheese, Romano cheese, parsley and lightly beaten eggs with a large spoon.

Add sausage and mix well.

Line the pie plate with the bottom crust. Don't trim edges. Add the filling. Top with the 2nd pie crust.

Flute pie edges. Beat one egg white with a fork and brush it on top of crust. Lightly sprinkle with sugar. With a sharp knife make about 8 slits (1" long) in the top crust so steam can be released during cooking. Cut strips of foil about 1 ½" wide and cover the edges (fluted part) of the pie so they don't burn.

Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 45-55 minutes until nicely browned. Take the foil off the crust edges for the last 15 minutes.

Refrigerate after it cools. Cut into small squares for serving. I usually make it the day before serving.

We like to eat it cold rather than just baked & at room temp.

Don't put a drip pan directly underneath. Put it on a lower shelf if needed.

Nick's Plant-Based Chili

1 T chili powder

1/2 T salt

1 tsb cumin

1 tsb paprika

1 tsb garlic powder

1/2 tsb onion powder

Bell peppers 

Onion

Garbanzo beans 

Dark Red kidney beans 

Black beans

Sauté the veggies, add the seasoning, add the beans, liquid and all, and add about 1 T sugar.