15 Minute Bytes

Marty Jencius
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15 Minute Bytes is a quick, friendly podcast where technology meets the kitchen table. In each episode, host Marty Jencius chats with a tech-savvy friend about what they’re currently building, teaching, or exploring—then shifts gears to something just as personal: a favorite recipe they actually cook. Work talk. Real food. No leftovers.

Afleveringen

  1. 13 APR

    Charlie Lindahl – Air Fryer Chicken Tenders

    Marty speaks with Charlie Lindahl, part of the Old Mac Gang podcast about his tech experience and his favorite way of making chicken tendersIngredients • 1½ lbs boneless, skinless chicken tenders (or chicken breasts cut into strips) • ½ cup all-purpose flour • 2 large eggs, beaten •  1 cup panko breadcrumbs • 1 tsp garlic powder • 1 tsp paprika • Salt and black pepper, to taste •  Olive oil or avocado oil spray   1.  Prep the chicken Pat chicken tenders dry with paper towels. Season lightly with salt and pepper. 2. Set up your breading station Place flour in one shallow bowl, beaten eggs in a second, and mix panko with garlic powder, paprika, salt, and pepper in a third. 3. Bread the tenders Dredge each piece in flour, dip in egg (shaking off excess), then press into the seasoned panko so all sides are coated. 4. Preheat and load the air fryer Preheat your air fryer to 400°F. Lightly spray the basket with oil. Arrange tenders in a single layer, not touching. Spray tops lightly with oil. 5. Air fry Cook for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. 6. Serve Serve immediately with your favorite dipping sauces —honey mustard, ranch, or BBQ all pair perfectly.     • Don’t overcrowd the basket — space between tenders is what makes them crispy, not soggy. • Panko breadcrumbs give a noticeably crunchier crust than regular breadcrumbs. • A meat thermometer is your best friend — pull the chicken when it hits 165°F. • Leftovers reheat beautifully in the air fryer at 350°F for 3–4 minutes. • Customize the seasoning — try Cajun spice, Italian herbs, or smoked paprika for a flavor twist. • Store cooled tenders in an airtight container in the fridge for up to 4 days.  YouTube: YouTube.com/@OldMacGang Email: ThePodTalkNetwork@gmail.comWebsite: The PodTalk.Net

    13 min.

  2. 6 APR

    Chuck Joiner - Catalina Chicken

    Chuck Joiner of MacVoices joins Marty to talk about his favorite recipe and ways to marinade chicken MacVoices: https://macvoices.com RECIPE: CATALINA CHICKEN What You'll Need •       Chicken breasts (as many as needed) — pre-split or split yourself •       Kraft Catalina Classic Salad Dressing (enough to cover the chicken) •       1 teaspoon lemon or lime juice   Kraft Catalina Classic Dressing: https://www.kraftheinz.com/kraft-sauces/products/00021000644698-classic-catalina-dressing   Preparation: The Marinade 1.     Split the chicken breasts if they aren't already split. 2.     Place chicken in a container or zip bag. 3.     Pour enough Kraft Catalina Classic dressing over the chicken to fully cover it. 4.     Add 1 teaspoon of lemon or lime juice to the marinade and stir to combine. 5.     Refrigerate for a minimum of 30 minutes — 1 hour or more is preferred for deeper flavor.   On the Grill 6.     Pre-heat the grill for at least 10 minutes. 7.     Place chicken on the grill, being mindful of grill mark orientation (if presentation matters to you). 8.     Baste the chicken with remaining marinade, adding more dressing if necessary. 9.     Flip the chicken at least once after the final baste — important for food safety. 10.  Grill until the edges take on burnt-ends-style color — they should look almost charred, but taste incredible.   FOOD SAFETY NOTE: Always flip at least once after the last baste. Chicken is done when it reaches an internal temperature of 165°F.   Pro Tips & Notes •       Those almost-burnt edges are the secret — don't pull it too soon! •       Makes fantastic cold leftovers, but the skin may toughen up — a quick microwave pass brings it back. Grill Warning: The dressing creates a very messy grill. Do a post-cooking burn-off and thorough cleaning immediately after dinner. ThePodTalk.net: https://thepodtalk.net   Email: ThePodTalkNetwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

    17 min.

  3. 17 MRT

    Eric Perry - Peanut Butter Potato Candy

    Eric Perry of the Tech Savvy Professor podcast talks about a family favorite candy recipe that goes back and respects generations Ingredients 1 small potato (about egg-sized) 4–6 cups powdered sugar ¾–1 cup creamy peanut butter Instructions Cook the potato Peel and boil the potato until very soft. Mash completely until smooth (no lumps). Add powdered sugar While the potato is still slightly warm, gradually mix in powdered sugar. Keep adding sugar until a thick dough forms that is no longer sticky. Roll the dough Dust a counter with powdered sugar. Roll the dough into a rectangle about ¼ inch thick. Spread peanut butter Spread peanut butter evenly across the surface. Roll and chill Roll the dough tightly into a log (like a cinnamon roll). Refrigerate 30–60 minutes to firm up. Slice Cut into thin pinwheel slices and serve. Helpful Tips One small potato is enough — using more can make the candy too wet. If the dough becomes sticky while rolling, sprinkle more powdered sugar. Best stored in the refrigerator for up to a week. Website: ThePodTalk.Net Email: ThePodTalkNetwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

    14 min.

  4. 21 FEB

    David Ginsburg - Chicago Italian Beef

    David Ginsburg speaks with Marty about one of their loves, Chicago Italian Beef You can fins Dave’s projects at InTouchwithiOS.com  This is David’s home-friendly version of classic Italian beef—simple, flavorful, and perfect for serving dipped in rich jus. Ingredients • 3–4 lb chuck roast • 1 packet Italian dressing mix • 1 jar pepperoncini (with juice) • 1 cup beef broth • Italian rolls • Giardiniera Instructions 1. Place chuck roast in slow cooker. 2. Add Italian dressing mix. 3. Pour in entire jar of pepperoncini (including juice). 4. Add beef broth. 5. Cook on low for 8 hours. 6. Shred beef directly in the juices. 7. Serve on Italian rolls, dipped in jus. 8. Top with giardiniera Email: ThePodTalkNetwortk@gmail.com Website: ThePodTalk.Net YouTube: YouTube.com/@15MinuteBytes

    14 min.

  5. 16 FEB

    Jill McKinley - Homemade Ice Cream recipes

    Jill shares a recipe for homemade ice cream and many other tasty variations Today’s guest is Jill McKinley — known online as Jill from the Northwoods. Website: https://jillfromthenorthwoods.com Northwoods Custard Ice Cream There’s something deeply satisfying about making ice cream the old way — cream warming on the stove, sugar turning amber in a cast iron pan, and that quiet moment when the custard thickens just enough to coat the back of a spoon. This isn’t shortcut ice cream. It’s the kind meant for people who like to stir, watch, and wait. This recipe is built specifically for the home ice cream maker — the countertop churner that hums away in the kitchen while you clean up dinner dishes. It’s a custard base, which means egg yolks are gently cooked to 180°F for safety and silkiness. The result is rich but balanced, creamy but not heavy, with that unmistakable depth that only real caramel or browned butter can create. For regular ice cream leave the eggs out of the preparation. The beauty of this base is its flexibility. Once you understand the rhythm — warm, temper, cook, chill, churn — you can layer in toasted nuts, salted caramel shards, crushed cookies, or fresh summer berries from the farm stand. This formula can be adapted into almost any kind of ice cream custard you would like. Most add-ins should be cooled or even lightly frozen before folding in, so the texture stays smooth and scoopable. This isn’t factory ice cream. It’s Northwoods ice cream — made in small batches, shared in real bowls, eaten slowly. The kind that tastes like you meant to make it. Link to the Recipe https://drive.google.com/file/d/1MFuahJPgryMAQ-x3ybfcTCc6wMJNUzDM/view?usp=drive_link Email: ThePodTalkNetwork@gmail.com YouTube.com/@15MinuteBytes Website: ThePodTalk.Net

    18 min.

  6. 3 FEB

    Cindy Rotz - Key Lime Pie

    Marty is joined by Cindy Rotz from the Fade to Chat podcast and she shares her favorite Key Lime Pie recipe. Cindy’s Key Lime Pie Prep: 30 minutes Cook: 30 minutes Chill: 2-3 hours Graham cracker crust 1 2/3 cups graham crackers1/4 C granulated sugar1/4 C. plus 2 tbsp. melted butterCombine all ingredients, mixing well. Firmly press crumb mixture evenly in bottom and sides of 9 inch pie plate.Bake at 350 for 7-9 minutes.Cool on a wire rack.Key Lime Filling 3 egg yolks1 can (14 oz.) sweetened condensed milk1/3 C sifted powdered sugar1/2 C Key lime juice1 1/2 tsp. grated lime rind1 (9oz. Graham cracker crust)MeringueBeat first 5 ingredients in a bowl at medium speed with an electric mixer 1 minute or until blended. Spoon into crust.Prepare meringue. Spread meringue over filling, sealing to edge of pastry.Bake at 325 for 30 minutes or until golden brown.Cool completely on a wire rack.Chill 2-3 hours before serving.Yield: 8 servingsMeringue 3 egg whites1/4 tsp. cream of tartar1/3 C sugar1/2 tsp. vanilla extractBeat egg whites and cream of tartar in a grease free bowl at medium speed with an electric mixer until soft peaks form ( the tips of the meringue will curl when you lift the beaters).Gradually add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar dissolves (2-4 minutes),Add vanilla, beating just until blended.Simple: AI Weight Loss Coach app https://apps.apple.com/us/app/simple-ai-weight-loss-coach/id1467720176 Traditional Key Lime Pie https://www.browneyedbaker.com/key-lime-pie-recipe/ Easy Key Lime Pie https://www.allrecipes.com/recipe/12698/easy-key-lime-pie-i/ Email: ThePodTalkNetwork@gmail.com Website: ThePodTalk.Net YouTube: YouTube.com/@15MinuteBytes

    15 min.

  7. 26 JAN

    Will Jencius - Ezme

    Will is Marty’s first guest and they talk about the joys of making and eating ezme. EZME 2 tomatos peeled 1 onion 1 clove garlic 2 green peppers ¼ bunch of parsley 1 tbsp lemon juice 2 tbsp pomegranate molasses 1 tsp pepper paste, optional 2 tbsp olive oil Salt to taste ½ tsp hot red pepper flakes ½ tsp sumac A pinch of dried mint Directions: 1. Chop peeled tomatoes, onion, garlic, green peppers and parsley as finely as you can. The finer the better. 2. Mix them in a bowl. 3. Mix lemon juice, pomegranate molasses, olive oil and pepper paste until smooth. 4. Add this mixture into salad. 5. Add salt and spices, mix well. Taste and make any adjustments you like. 6. Chill it in the refrigerator for half an hour and serve with pita or crostini SHORTCUTS Canned diced seedless tomatoes - drained EXTRAS WE DO Paprika Nuts Will’s Ezme - (picture) https://drive.google.com/file/d/1wv7MdP7d5oiezaAcVuBpRpsNm-ymwv1G/view?usp=sharing Unicorns in the Kitchen https://www.unicornsinthekitchen.com/turkish-ezme-recipe/ The Mediterranean Dish https://www.themediterraneandish.com/ezme-recipe/ LinsFood https://www.linsfood.com/turkish-acili-ezme/ Website: ThePodTalk.net Email: The{PodtalkNettwork@gmail.com YouTube: YouTube.com/@15MinuteBytes

    18 min.
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Info

15 Minute Bytes is a quick, friendly podcast where technology meets the kitchen table. In each episode, host Marty Jencius chats with a tech-savvy friend about what they’re currently building, teaching, or exploring—then shifts gears to something just as personal: a favorite recipe they actually cook. Work talk. Real food. No leftovers.

Informatie

  • Maker
    Marty Jencius
  • Jaren actief
    2K
  • Afleveringen
    7
  • Beoordeling
    Veilig
  • Copyright
    © Marty Jencius
  • Website van aflevering
    15 Minute Bytes