Episode 19: Mavis has a Dirty Mouth!!! Is out!

Episode 19 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 19 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

? cup water
? cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
? pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ? cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
? cup peanuts
4 cups hot cooked rice

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.

Reedus’ Gallery Image

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: Facebook Twitter

Episode 18: It’s Raining Men!!! Is out!

Episode 18 is up below is the link as well as the image from “Reedus’ Gallery” and the recipe from “Cooking with Elfman.”

Episode 18 Click to download directly
subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
2/3 cup sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) package vanilla pudding mix
1 tub non-dairy whipped topping
flaked or shredded coconut

1. Grease and flour a 9×13 inch cake pan, bake the cake according to package directions.

2. Put holes into the top of the cake (use toothpicks or wooden skewers)

3. Mix pineapple and sugar then pour over cake.

4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.

5. Spread whipped topping over cake and sprinkle coconut on top.

6. Keep refrigerated.

Reedus’ Gallery Image

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: Facebook Twitter

Episode 17: Imma Firin’ Muh Carrot!!! Is up!

Episode 17 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 17 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness.

Reedus’ Gallery Image

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: Facebook Twitter

Episode 16: A Bucket For Your Tears!!! Is out!

Episode 16 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 16 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

What you will need:

Balls.

Ingredients:

A Loaf of White Crustless Bread
2 Turkey Breasts
A Jar of High Quality Strawberry Jam or Conserve
Cereal – I chose a Nestle Pick-A-Pack (Cheerios, Nesquik, Honey Shreddies, Cookie Crisp, Honey Cheerios and Shreddies)
Butter or Margarine

Making the Sandwich:

I bought my turkey breast fresh and cooked it slowly in the oven with a little butter – but feel free to use pre-cooked chunks, not processed slices.
Get two pieces of bread; spread a little butter on one and the strawberry conserve liberally on the other.
Cut the turkey breast into medium slices at an angle and lay the pieces onto the buttered piece of bread.
Pick a cereal of your choice and sprinkle generously over the conserve.
Place the second piece of bread strawberry side down on top and cut the sandwich diagonally to serve.

Reedus’ Gallery Image

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: Facebook Twitter

Episode 15: Boobs, Bath, and Beyond!!! Is out!

Episode 15 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 15 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

1 beef top sirloin steak
3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 packages of noodles of your choice
2 tablespoons of vegetable oil
2 cups of snow peas
1 medium red bell pepper, cut into cubes
3/4 cup apricot preserves
1/2 cup beef broth
3 tablespoons chopped green onions
2 tablespoons toasted sesame seeds, divided; to toast, spreadin a dry skillet, heat for 2 minutes or until golden and stir frequently.

First, cut the beef lengthwise in half, the crosswise into 1/4 inch strips. Combine the beef, mustard, and soy sauce in medium resealable
food storage bag. Seal the bag, and shake to evenly distribute marinade; refrigerate 4 hours or overnight.
Secondly, cook noodles according to package directions, discarding seasoning packets.
Finally, heat oil in a large skillet over medium-high heat until hot. Add half of the beef with marinade; stir-fry for 2 minutes. Remove to the bowl and repeat with the remaining beef and marinade. Return beef to the skillet, and add snow peas and bell pepper; stir-fry for 2 minutes. Add the noodles, preserves, broth, green onions and 1 tablespoon sesame seeds. Cook 1 minute or until heated through. Top with remaing sesame seeds before serving.

Reedus’ Gallery Image


Click the image to comment to the artist.

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: iTunes (it’s free) Facebook Twitter

Episode 14: Lesbioooooh’s!!! Is Up!!!

Episode 14 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 14 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

 

Charle’s Magical Education

Cooking with Elfman

2 eggs
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 package ramen noodles
1/4 cup panko or other bread crumbs
2 medium eggplants, cut lengthwise into 3/4-inch slices
2 cups vegetable oil
1 cup low-fat ricotta cheese
8 ouces shredded mozzarella cheese
1 jar (28 ounces) tomato sauce

First, preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray.
Secondly, beat the eggs, basil, salt and pepper in a shallow dish until blended. Combine 1/2 cup of Parmesan cheese, crushed noodles and bread crumbs in another shallow dish. Dip eggplant in egg mixture; shake off the excess and coat both sides with crumb mixture.
Thrid, heat the oil in a large skillet and cook eggplant in batches 4 minutes or until golden, turning once. Drain on paper towel-line plate.
Fourth, combine ricotta cheese and mozzarella cheese in a small bowl. Place on third of eggplant in bottom of prepared pan and spread about 1 cup tomato sauce over eggplant. Top with half half of cheese mixture; repeat layers ending with sauce. Bake for 30 minutes or until eggplant is fork-tender and cheese is melted.
Finally, preheat broiler. Sprinkle remaining 2 tablespoons Parmesan cheese over eggplant. Broil 6 inches from heat for 3 minutes or until cheese is browned. Let stand for 10 minutes before serving.

Reedus’ Gallery Image

Click the image to comment to the artist.

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: iTunes (it’s free) Facebook Twitter

Episode 13: That’s What She Said!!! Is Out!!!

Episode 13 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 13 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

2 cans of reduced-sodium chicken broth

4 boneless skinless chicken breasts

2 jars of corn and black bean salsa

3 tablespoons vegetable oil

1 tablespoon of taco seasoning

1 package of tortilla chips

4 ounces or Monterey Jack cheese, grated

First, bring the broth to a simmer in a large saucepan. Add the chicken and cook for 12 to 15 minutes, or until no longer pink in center. Remove the chicken from saucepan; set aside until cool enough to handle. Shred the chicken with two forks.

Secondly, add the salsa to saucepan; cook for 5 minutes or until soup comes to a simmer. Return the shredded chicken to the saucepan and cook for 5 minutes more until thoroughly heated through.

Finally, combine the oil and tack seasoning in a small bowl and add the tortilla chips; toss to coat. Cook and stir in a medium skillet over medium heat for 10 minutes, or until chips look toasted. Top soup with toasted chips and grated cheese.

Reedus’ Gallery Image

Click the image to comment to the artist.

More from the Fairy Tail Podcast: Twitter Facebook

Konoha Corner: Facebook Twitter