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| Don't forget to listen to THE UPSIDE to win $1,500. You can enter up to 12 times, using 12 different code words. There is one in every episode of THE UPSIDE between October 28 and November 18! |
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We need your help... can you PLEASE nominate THE UPSIDE with Callie and Jeff to be on Podcast Magazine's Hot50 again in December? It would be so fabulous to end the year at #1!
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- The average number of calories consumed on Thanksgiving is 4,500.
- The "M's" in M&Ms stand for "Mars" and "Murrie."
- 11/18 (tomorrow) is a special day for Mickey Mouse and Minnie Mouse... it's their birthday! Yep, the famous Disney characters share the same birthday. They both first appeared in Steamboat Willie on November 18, 1928.
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| Are you a member of our Upside Facebook group? If the answer is no, then stop what you're doing right now and go join because it's AWESOME. We just celebrated a major milestone... 16,000 members! Thank you to everyone who is part of this incredible community. |
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Speaking of our Upside FB group, Upsider Brian David shared the most beautiful human alert after an act of kindness at the grocery store. As he was checking out, both of Brian’s cards declined and he wasn’t able to pay for his groceries. “I was so embarrassed,” he said. Shortly after that, a kindhearted stranger offered to buy all of Brian’s items, saying she knew what it felt like to have to leave without her groceries. He fought back tears as she said “Happy Holidays” and handed him the receipt. BUT she’s even more of a beautiful human than you’re thinking… read what Brian found out next:
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Jeff made this for dinner the night before Ellie was born, and now it's a fave in the Dauler house!
- 1 1/2 to 2 lbs chicken breasts (for best results, pound the breasts so they’re an even thickness ... about a half-inch is perfect.)
Combine the following to make Chicken Ellie Magic Dust: - 2 tbsp brown sugar
- 1 1/2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
This is enough seasoning for about 4 or 5 breasts.
- Lightly coat one side of the chicken with olive oil then sprinkle with half of the magic dust. Spread coating over whole breast. Flip chicken over and repeat.
- Bake for 17-20 minutes. The magic dust will become a golden color and form a crust. That’s when it’s done.
- Let chicken rest for 5 minutes on a wire rack before serving.
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We got A LOT of requests for this recipe. Enjoy!
- Lemon
- 6 oz Asparagus
- Clove of Garlic
- Scallions
- 6 oz Rigatoni Pasta (or similar)
- 4 oz Ricotta Cheese
- 1/2 oz Walnuts
- 1 tsp Chili Flakes
- Small packet of Veggie Concentrate
- 1/4 cup Parmesan Cheese
- 2 tsp Olive Oil
- 3 tbsp butter
- Bring medium pot of salted water to a boil. Wash & dry all produce. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus: cut stalks crosswise into 1-inch pieces. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Cut 3 tbsp butter into cubes.
- Once water is boiling, add pasta to pot. Cook until al dente. Reserve 1 cup of cooking water, then drain. Meanwhile, in a small bowl, combine ricotta, lemon zest, a squeeze of lemon juice and a big pinch of salt and pepper.
- Heat a large, dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until golden and fragrant, 3-5 minutes. Transfer to a plate. Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus, salt and pepper. Cook, stirring, until browned and just tender, 4-6 minutes. Turn off heat; transfer to plate. Wash out pan.
- Add cubed butter to same pan over medium heat. Cook, stirring, until melted and foamy. Continue stirring until foaming subsides and butter is flecked with amber bits, 2-3 minutes. Immediately remove from heat and stir in garlic, scallion whites, juice from half the lemon, and chili flakes to taste. Stir until fragrant, 30-60 seconds.
- Return same pan to medium heat and stir in pasta, stock concentrate, and asparagus. Season with salt and pepper. Add half the parmesan (save the rest for serving) and a splash of reserved pasta cooking water. Cook, stirring and adding splashes of pasta cooking water as necessary, until smooth and creamy, 2-3 minutes. TIP: If cheese clumps, continue stirring and adding splashes of pasta cooking water until smooth.
- Taste and season pasta with salt & pepper; divide between bowls. Dollop with lemony ricotta and sprinkle with scallion greens, toasted walnuts, remaining parmesan, and a pinch of chili flakes if desired. Drizzle with olive oil. Cut remaining lemon into wedges and serve on the side.
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Looking for Thanksgiving desserts? Upsider Pam Murray has you covered. She says this pie is a HUGE hit with her family. Pam isn’t sure where the original recipe came from, but promises it’s delish.
- 9-inch pie shell, baked and cooled (Pam uses a 9" Diamond/Ready to Use Pecan Pie crust)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 bars (8 oz each) full-fat cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/4 cup real maple syrup
- 1 cup finely chopped pecans + 1/2 cup roughly chopped pecans
Instructions:
- In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
- In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
- Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
- Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving.
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Robert Carter is now the proud single parent of five brothers and sisters who were separated in different foster homes. Having grown up in foster care himself, Robert was determined to keep the children together. |
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Sending lots of love to the following members of our Advisory Horde who are celebrating birthdays this week:
- Heather Singleton
- Kelly Londraville
- Kristin Babb
- Cortney Morgan
- Keith Brown
- Jennifer Chesin
- Ellie Tsagaratos
- Jennifer Eiland
- Suzanne Epting
- Jocelyn Dittmann
- Nikki Roper
- Marissa Brooks
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Check out our awesome ad partners this week on THE UPSIDE with Callie and Jeff:
- Framebridge: Save an additional 15% off your first order by clicking here and using code UPSIDE
- BetterHelp: Get 10% off your first month with this link
- Bombas: Get 20% off any purchase from Nov. 18 through Dec. 2nd with this link
- Care/of: Get 50% off your first order by using this link and the code upside50
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