It Gets Butter

About It Gets Butter

This podcast is dedicated to creating a community where people can come to an episode and get a recipe of someone's favorite comfort food, and also hear about a rough time they've been through. We all have a food that helps mend those bad times, and we've all been through some bad times. It Gets Butter is about sharing those experiences and those recipes. Each episode is one guest, their stories and advice, and a recipe in the description for you to try yourself.

Publisher

thatjeffisfunny

Category

health & fitness · society & culture

Language

en

Explicit

Yes

First episode

15 Jan 2026

Latest episode

8 Oct 2026

Latest episodes

14 episodes in the feed.

1. 

   8 Oct 2026

   It Gets Butter - Chef Billy Green

   In today's episode I got to sit and talk (virtually) with my new friend Chef Billy Green (Chefbilly77 on IG). He's a Le Cordon Bleu Chef and great chat. We talk about international influences in food, bond over noodles, and he opens up about losing a loved one and how he's still processing that. Give a listen and a share, and enjoy his recipe. Japanese Katsu with Curry 6 x 4-6oz pork ribeye chops (pounded to 1/2" thickness). Flour to dust them, 3 eggs beaten with a touch of salt and 1 tsp of water. Panko breadcrumbs seasoned with onion powder, salt, and white pepper. Japanese Curry roux with cooked white rice. Bread your chops in the flour, eggs, then panko. Let sit for 20 min. Shallow fry chops on medium heat until golden brown and cooked through (155 F). Salt immediately upon taking them out of the oil. Make curry according to package. Place rice and curry in a bowl. Slice your Katsu into strips and place onto the rice. Finishing touch would be to drizzle toasted sesame oil onto the rice.

2. 

   2 Jul 2026

   It Gets Butter - Chris Grace

   My friend actor/comedian Chris Grace does an episode while we were in Los Angeles.  This is the first ever episode on the road, outdoors, and with these mics.  We talk about loss, grief, and anxiety.  Chris also gives us a couple noodle recipes that are quick, easy, and something for everyone. Enjoy the recipes and devour the episode. Spaghetti with Meat Sauce 1lb ground beef Brown ground beef, season with salt, pepper, msg Add jar of sauce  (your preferred jar) Cook noodles (spaghetti or bucatini) Combine A “more asian” dish Linguini cook and then combine with Salt, soy sauce, oyster sauce, sesame oil, scallions (to your own ratio)

3. 

   18 Jun 2026

   It Gets Butter - Lauren DuFault

   This episode of It Gets Butter I get to chat with friend who's energy and standup I adore, Lauren DuFault.  She's been an athlete, actor, and standup.  We talked family life, changing patterns in your life, and some simple recipes.  I hope you enjoy listening as much as I enjoyed talking to her. Also, she gives us 2 recipes...1 functional and one for "another" time (Functional) Breakfast Sandwich: English Muffin (buttered) American Cheese Over hard egg Bacon/Sausage (Stoner) Grilled Cheese: Heat pan and add butter to pan and melt Butter both sides of your sourdough bread pepperjack cheese once done, dip in pickle juice to eat

4. 

   4 Jun 2026

   It Gets Butter - Aniria Turney

   This episode of It Gets Butter we chat with a long time comedy friend of mine, an actress and a mother...Aniria Turney.  She talks about reinventing oneself.  Having to do that later in life, and the stresses that come with that.  She also takes us to her Puerto Rican roots with some stories and a recipe for beef stew. Carne Guisada: Ingredients The Beef: 2 lbs chuck roast or sirloin, cut into 1.5-inch cubes The Seasoning: 2 tsp Adobo, 1 tsp dried oregano, and 2 tsp Sazón with annatto (culantro y achiote) The Aromatics: 1/2 cup sofrito, 1 medium onion (sliced), and 2-3 cloves garlic (minced) The Stew Base: 4 tbsp olive oil (or achiote oil), 3 tbsp tomato paste or 1/2 cup tomato sauce The Simmer Liquid: 4 cups beef broth or water + 1/3 cup dry red wine (like Merlot) The Veggies & Extras: 1 large carrot (peeled and chopped), 2 waxy potatoes (peeled and diced), and 1/2 cup pimento-stuffed green olives Finishing Touches: 2 bay leaves, 2 tsp red wine vinegar, and fresh cilantro for garnish Instructions Season the Meat: In a large bowl, season the beef cubes with the Adobo, Sazón, and oregano. Let it marinate for at least 30 minutes (or overnight in the fridge). Brown the Beef: Heat the oil in a large pot (or caldero) over medium-high heat. Add the seasoned beef and sear until browned on all sides. Remove the beef and set aside. Build the Sauce: In the same pot, add the sliced onions and sofrito, cooking until fragrant (about 3-5 minutes). Stir in the tomato paste and cook for 2 minutes. Simmer: Return the beef to the pot, scraping up any browned bits at the bottom. Add the bay leaves, olives, red wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour and 15 minutes. Add Vegetables: Add the chopped potatoes and carrots to the pot. Cover and simmer for an additional 20-30 minutes until the beef is fork-tender and the vegetables are cooked through. Finish: Stir in the red wine vinegar and fresh cilantro. Serve hot over steamed white rice.

5. 

   21 May 2026

   It Gets Butter - Rachel Covello

   I got to sit down with artist, comedian, travel blogger, food enthusiast, and my friend Rachel Covello for this episode. She talks to us about living with constant anxiety, and gives us a homey recipe from her mom for tuna casserole. Give a listen and try out the recipe yourself. Recipe: 1 box of elbow macaroni cooked 1 can of cream of mushroom soup 1 can of milk (use the soup can to measure) 1 12oz can of white tuna packed in water, drained 1 bag of frozen peas and carrots - zap for 3 minutes 1 cup shredded cheddar cheese Parmesan cheese Combine all ingredients except Parmesan. Lightly salt and pepper to taste. Sprinkle Parmesan cheese on top. Bake in lightly greased or Pam-sprayed foil casserole pan on 350 degrees for about 45 minutes.

6. 

   7 May 2026

   It Gets Butter - Chuck Henson

   on this It Gets Butter I get to sit down with long time friend and professional gay, Chuck Henson.  Chuck has been on tv, announced for national band competitions, and now is a licensed massage therapist and loves to bake.  Here how we got here and how he stays so positive through is all in our first ever "call in" episode. Apple Strawberry Pie: The Flaky Double-Crust DoughYields one top and one bottom crust.Ingredients:2.5 cups all-purpose flour1 cup (2 sticks) unsalted butter, cold and cubed1 tablespoon sugar1 teaspoon salt6 to 8 tablespoons ice waterInstructions:Mix Dry Ingredients: Whisk the flour, sugar, and salt in a large bowl.Cut in Butter: Add the cold butter cubes. Use a pastry cutter or your hands to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.Add Water: Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. It should be moist but not sticky.Chill: Divide the dough into two disks, wrap them in plastic, and refrigerate for at least one hour.Roll: Once chilled, roll the dough on a floured surface to about 1/8 inch thickness.The Apple Strawberry FillingIngredients:Your pre-cooked, chilled apple mixtureFresh strawberries, sliced3 to 4 tablespoons all-purpose flour (to thicken the juices)Sugar (to taste, depending on the sweetness of the fruit)Instructions:Combine: Gently toss your chilled apples and sliced strawberries together.Thicken: Sprinkle the flour and sugar over the fruit and toss again until evenly coated.Assemble: Place the bottom crust into your pie plate. Fill with the fruit mixture, then top with the second crust.Vent: Be sure to cut slits in the top crust to let the steam escape—this keeps the crust from getting soggy!Baking InstructionsHigh Heat Start: Bake at 425°F for 15 minutes.Finish: Reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes until the crust is golden brown and the filling is bubbling beautifully.

7. 

   23 Apr 2026

   It Gets Butter - Dave Borman

   In this episode I get to talk to Dave Borman, owner and creator of Tampa Bay Gay online and an L.M.T. We talk childhood trauma, losing his mother later in life, coming out, and the line between "hippie dippy" and holistic. Dave also gives us his mother's recipe for a "mock Lasagna". Sit back and enjoy us learning about #journaling #therapy and #comfortfood Mock Lasagna Recipe • Prep time: 15 mins • Cook time: 40 mins • Pan: 9x13 inch Ingredients • 1 lb ground beef, turkey, or sausage • 1 jar (24-32 oz) marinara or spaghetti sauce • 1 lb pasta (rigatoni) • 15 oz ricotta cheese • 2 cups shredded mozzarella, divided (fresh shredded is best) • 1 egg • Seasonings: Garlic powder, Italian seasoning, salt, pepper Instructions 1. Prep: Preheat oven to 375℉. Optional: Grease 9x13 inch pan. 2. Pasta: Boil pasta 1-2 minutes short of package directions (al dente). Divide in half 3. Meat Sauce: Brown ground beef, turkey, or sausage, salt, pepper, garlic powder. Drain fat, then stir in marinara sauce, Italian seasoning and simmer. Divide in half 4. Ricotta Cheese Mix: In a bowl, mix ricotta, egg, salt, pepper, Italian seasoning and garlic powder. Divide in half 5. Assemble: Bottom Layer: ½ of the pasta, ½ ricotta mixture, ½ of the meat sauce,1 cup mozzarella cheese. Then the top layer the same way, ½ of the pasta, ½ ricotta mixture, ½ of the meat sauce. Top with remaining mozzarella and some Italian seasoning. 6. Bake: Bake for 20-30 minutes until bubbly.

8. 

   9 Apr 2026

   It Gets Butter - Brittany Pregliasco

   This episode I talk to an old friend Brittany about trusting in herself and she brings us a new recipe for an old classic

9. 

   26 Mar 2026

   It Gets Butter - Paul Fifer

   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!

10. 

    12 Mar 2026

    It Gets Butter - Eddie Shasek

    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

11. 

    26 Feb 2026

    It Gets Butter - Alex Veronica

    This episode of It Gets Butter we talk to Alex Veronica. She has been friends with me over a decade and we get into how she handles (or doesn't) breakups, which one stays with her the most, and her relationship with food. Also, we get a simplified recipe from her which helps explain why she prefers not to do "fine dining". She's funny, she's a dear friend, and she's got stories...enjoy Alex's It Gets Butter. Kielbasa and "Mashed Potatoes": "Cut up the kielbasa in skinny slices and fry with lots of onions and for the mashed potatoes just prep an instant pouch"

12. 

    12 Feb 2026

    It Gets Butter - Patrick Gossett

    This episode of It Gets Butter we sit with Chef Patrick Gossett.  He talks about the communal food he remembers and that still bring his family together, while giving us 2 recipes for us to use.  We also talk about what he went through with his family when they found out their young daughter was diagnosed with cancer.  The choices they had to make and the support that helped getting through it.  Sit back, enjoy, and know there's others out there going through it to Pasta Dough 2 Cups 00 flour, plus more for surface 1/2 tsp. kosher salt 6 large egg Yolks 1 tsp. Good olive oil Combine all ingredients in mixer until combined, kneed on table and add flour if needed until a soft solid ball is formed that allows small indent from thumb. Refrigerate for 2 hours before rolling out. ---------------------------------------------------------------- Chicken pot pie INGREDIENTS Crust 1 refrigerated pie crust (2count), soften per instructions. Filling 1/3cup butter or margarine 1/3cup chopped onion 1/3cup all-purpose flour 1/2teaspoon salt 1/4teaspoon pepper 1 3/4cups Chicken Broth 1/2cup milk 2 1/2cups shredded rotisserie chicken 2cups frozen mixed vegetables INSTRUCTIONS 1 Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F. 2 Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge. 3 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. 4 Stir in flour, salt, and pepper until well blended. 5 Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 6 Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat. 7 Spoon chicken mixture into crust-lined pie plate. 8 Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim. 9 Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge. 10 With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking. 11 Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning. 12 Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.

13. 

    29 Jan 2026

    It Gets Butter - Steve Miller

    It Get Butter episode 2 with comedian Steve Miller, we find out his comfort food is a soup from his childhood (or so he thinks) called Sancocho Soup. We talk about the loss of one of his best friends and how he's still dealing with those feelings of loss. We also see him argue with himself through most of it, while I correct him on what his actual comfort food is. Panamanian Sancocho soup Ingredients: 2-3 Ibs chicken (bone-in pieces like thighs, drumsticks, or whole chicken cut up) 1 tbsp oil 1 medium onion, chopped 4 cloves garlic, minced 1 green bell pepper, chopped 1 bunch culantro (recao) or substitute with cilantro if unavailable 1 Ib ñame (yam), peeled and chopped into chunks 1-2 ears of corn, cut into rounds 1 carrot, chopped (optional) 1 green plantain, sliced thick (optional but traditional in some areas) 8 cups water or chicken broth 1 tsp oregano Salt and black pepper to taste Fresh lime for serving Optional: 1 chicken bouillon cube for extra flavor Instructions: Sauté base aromatics In a large pot, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook for 3-4 minutes until soft and fragrant. Brown the chicken Add chicken pieces and lightly brown for 5-10 minutes. Season with salt, pepper, and oregano. Add water and culantro Pour in the water or chicken broth. Add the culantro leaves (whole is fine). Bring to a boil, then reduce heat to a simmer. Add root vegetables Add ñame, corn pieces, carrot, and plantain if using. Simmer for 40-60 minutes until chicken is tender and vegetables are soft. Adjust seasoning Remove culantro if desired. Add more salt, pepper, or a bouillon cube to taste. Serve hot Traditionally served with white rice, a lime wedge on the side, and sometimes hot sauce for extra flavor. Notes: Name gives the broth a slightly thick and creamy texture. Culantro is key to authentic flavor; cilantro can work if it's the only option, but use more to get close to the depth of flavor. For an extra-authentic touch, some regions add aji chombo (Panamanian hot pepper).

14. 

    15 Jan 2026

    It Gets Butter - Matt Lowery

    This episode we talk to Matt Lowery about breakups, his advice for getting through one, his grandmother's Macaroni and Cheese recipe, and why I don't think that's his true comfort food. My grandmother's macaroni and cheese: ½ lb pasta 2 cans evaporated milk 1/3 C butter Salt and pepper 1 ½ C sharp cheddar cheese 1 ½ C mild cheddar cheese Preheat oven to 350. Cook pasta until just done. Mix evaporated milk, butter, and salt and pepper. Add pasta and mix until well-combined. Add sharp cheddar and mix until smooth. Pour into casserole dish and sprinkle top with mild cheddar. Cover with foil and bake 20 - 25 minutes. Uncover then bake until golden brown.

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