Marti's Music Kitchen
Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air!The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow and Naomi LaViolette. Special thanks to patrons of this podcast - you keep us going strong! If YOU want to support this creative endeavor and future cookbooks, join the fun at http:/Patreon.com/MartiMendenhall Check Out the website: http://MartisMusicKitchen.net
Marti's Music Kitchen
Arietta Ward - Spicy Chicken Vegetable Soup: MMK EP10 Music- Cosmetology - Singing - EttaBration
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Marti Mendenhall
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On this episode of Marti’s Music Kitchen, we feature Arietta Ward, vocalist and Cosmetologist, and daughter of the celebrated musician, Janice Scroggins. Well known for her cooking Instagram posts and her passion for good food, Mz. Etta will share her magical recipe for Spicy Chicken Vegetable Soup.“That’s the way I was raised. You know, waking up, I would hear my Mom do her Hannon Scales, or I would hear the Gap Band or Zapp & Roger, or Middle-Eastern belly dance music…it doesn’t matter. Music is music. To be open to that… to know that there is no limitation in music….so why should there be a limitation on you?”What was it like growing up rubbing elbows with some of the Great Jazz legends – and how has this unique view influenced her music today? Follow me into this tasty kitchen – and let’s find out!https://www.mzettasworld.com/http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://myochorios.com/shop/sauces/o-r-scotch-bonnet-3oz/ Hotsauce!#EttasWorld#MartiMendenhall#MartisMusicKit#AriettaWardArietta’s Chicken Vegetable SoupYou’ll need:1 package chicken thighs, bone-in1-2 T. Butter1-2 T. Vegetable oil3-4 Carrots, chopped, peeled if desired1 medium Onion, chopped3 stalks Celery and leaves, chopped½-1 Green bell pepper½-1 Red bell pepper1 lg. Zucchini, chopped 1-2 heads Broccoli, chopped Bok Choy, separate leaves from stems, add leaves just before serving 2 T. Soy sauce or Tamari, if preferredGarlic Chili paste, to tasteCapful Apple cider vinegar 2-3 cloves minced GarlicHot water( tea kettle, preferred), 1-2 quarts2 chicken bouillon Salt + Pepper to tasteIn a large non-stick pot, warm butter and vegetable oil over medium heat. Season the chicken with salt and black pepper. Add chicken and brown on both sides. Put garlic, half the onion, celery and carrot along with the chicken and cook until chicken is browned, approx. 5-10 minutes.Take chicken out / set aside.Add rest of the vegetables, bok choy stems first, then from the longest cooking time to the shortest. After all of the veggies are in the pot, add the chicken back.Add hot water, just enough to cover everything, add two bouillon cubes and sauce mixture*; simmer for 10 minutes.remove bones from chickenAdd the remaining water, simmer for approx. 15 minutes until chicken is cooked through.To add heat/spice, chop one scotch bonnet, habanero or jalapeño pepper and add during in The beginning*mix soy sauce, garlic chili paste, apple cider vinegar