Crystal

Honey-Garlic Slow Cooker Chicken Thighs (allrecipes.com)

Stephen & Cassandra Pitts: Episode 82

Check out this yummy recipe from the Pitts that is ready when you get home!  

 4 skinless, boneless chicken thighs

 1/3 cup honey

 1/2 cup soy sauce

 3 cloves garlic, minced

 1/2 cup ketchup

 1 teaspoon dried basil

Prep

Cook
6 hr

Ready in
6 hr 10 m

Directions

  1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
  2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  3. Cook on Low for 6 hours.

82: U.K. Instructors Are Announced plus an interview with The Pitts

82: U.K. Instructors Are Announced plus an interview with The Pitts

There are more new instructors (both here and abroad), Closed Captioning is being rolled out, and Vox.com does a deep dive on Peloton and the knock-offs. Plus we talk to The Pitts.

81: President Foley? Plus an interview with Todd Phillips of The Last Well

81: President Foley? Plus an interview with Todd Phillips of The Last Well

John Foley teases a transition into politics, Steven Little is on the move, and what comedy superstar is now a confirmed Peloton owner? Plus our interview with Todd Phillips.

Buffalo Chicken Lasagna

Myke and Mel Yeager: Episode 80

This lasagna is amazing, even better as leftovers! – Myke Yeager

1 tablespoon canola oil

1 celery rib, finely
chopped

1 can (14-1/2 ounces) diced tomatoes, drained

1-1/2 teaspoons Italian seasoning

9 lasagna noodles

1/2 cup minced Italian at-leaf
parsley

2 cups shredded white cheddar cheese

1-1/2 pounds ground chicken

1 large carrot, grated

1 bottle (12 ounces) Buffalo
wing sauce

1/2 teaspoon salt

1 carton (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 small onion, chopped

2 garlic cloves, minced

1/2 cup water

1/4 teaspoon pepper

1-3/4 cups crumbled blue cheese, divided

3 cups shredded part-skim mozzarella cheese

Prep
1 1/2 hours

Cook
40+ minutes

Ready in

Directions

  1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until
    meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes,
    wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1
    hour.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta
    cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups
    sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese.
    Repeat layers twice.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand
    10 minutes before serving.

80: The Tread Is Getting Closer plus an interview with Myke & Mel Yeager

80: The Tread Is Getting Closer plus an interview with Myke & Mel Yeager

Peloton provides an update on the Tread, “competitors” seem to not be getting traction, and an update on Peloton Canada. Plus we talk to Myke and Mel Yeager.

79: The Power Zone Pack Gets Promoted Plus An Interview with Jayvee Nava

79: The Power Zone Pack Gets Promoted Plus An Interview with Jayvee Nava

Big news for the Power Zone Pack, NordicTrack plays catch-up, and a visit from The Peloton Prophet. Plus we talk to Jayvee Nava.

78: Details on the Tread Experience and an interview with Carey Socol

78: Details on the Tread Experience and an interview with Carey Socol

Gina Mitchell was one of the first to attend the Tread Experience and she has all the scoop. Also, more new features, updates on the UK expansion, and if your bike has recently started making noises we can help you fix it. Plus an interview with Carey Socol.

Challah French Toast

Fred & Leslie Wachter: Episode 77

A treat that was chosen just for Howie Godnick! – Fred Wachter

Powdered Sugar

Maple Syrup

Prep

Cook

Ready in

Directions

  1. Get challah
  2. Cut into slices
  3. Crack and beat eggs
  4. Soak Challah slices in eggs, turning to soak in the egg
  5. Put in frying pan with butter
  6. Fry on each side for 2-3 minutes until nicely browned
  7. Serve with maple syrup and cinnamon sugar

77: More Instructors Leave Their Facebook Groups plus an interview with Fred & Leslie Wachter

77: More Instructors Leave Their Facebook Groups plus an interview with Fred & Leslie Wachter

There’s a major Tread event coming that’s clouded in secrecy, rides have seen a British Invasion, and more instructors bow out of their Facebook groups. Plus an interview with Fred & Leslie Wachter.

76: Are Hackers Targeting Peloton Instructors? Plus an interview with Jen Ealy

76: Are Hackers Targeting Peloton Instructors? Plus an interview with Jen Ealy

Multiple instructors have had their social media accounts hacked in recent weeks, Peloton has some interesting question in their survey for new Tread owners, and yet another “competitor” enters the home bike market. All this plus an interview with Jen Ealy.

Scroll to top