EP 31: The One with the Leadership Voice, the Hairy Baby, and the Hand Sanitizer Incident

This week, the family dives into meeting etiquette—because apparently some folks still need a reminder that “this could’ve been an email.” Dad’s dreams of a mystery inheritance come crashing down, Matthew discovers his first gray hair (and loses it just as fast), and Mom admits she’s not a natural blonde—scandalous! We get reflective about the first time people started turning to us for leadership, but of course things take a turn when a hand sanitizer story goes completely off the rails. And in this week’s “Dumb and Busted,” there’s a hairy baby twist… and spoiler alert—it isn’t Kelly.And because every good family discussion ends around the dinner table, this week we’re sharing Mom’s recipe for what we’re having for dinner: her stuffed chicken pinwheels.Mom’s Stuffed Chicken PinwheelsIngredients4–6 boneless, skinless chicken breasts1 Tbsp olive oil½ cube butter1 pkg stuffing1 carrot & celery¼ cup chopped pecans½ cup dried cranberries½ yellow onion3 garlic clovesChicken broth½ peeled apple1 tsp each: sage, poultry seasoning, garlic powder, onion powder, and thymeDirectionsPeel and dice all ingredients and set aside. Measure all spices and add to a small bowl. Put one package of stuffing in a bowl and add diced ingredients. Melt butter, sauté onion and garlic, and add to the bowl with cranberries and pecans. Add chicken broth for your desired consistency, then mix in ½ of the spices.Place each chicken breast in a bag and pound out thin. Lay on a baking pan, season with the remaining spice mix, and spoon some stuffing onto one end of each breast with a sliver of butter. Roll tightly, placing seam side down. Brush the tops with olive oil and bake at 400°F for 25 minutes, or until the internal temperature reaches 165°F. Slice into pinwheels and serve with or without a glaze of your choice drizzled on top.Enjoy!