Wrestle-Mania with Ric Flair and Sam Morril | Something’s Burning | S4 E01 

The Nature Boy himself swings by the kitchen to chat with Sam Morril and Bert about the good ol’ wrestling days. He opens up about his son, his women, and his FLAIR. They’ll laugh, they’ll cry… and they’ll eat French Onion - inspired chicken with a side of Bodega Cat whiskey. Plus, he’s promo’ing the hell out of Sam’s new special. You should check it out, too.
Watch Sam's new hour special You've Changed on Amazon Prime amzn.to/3RVl3og
Get tickets and info for Sam's tour at www.SamMorril.com
Follow Sam Morril:
/ sammorril
Follow Ric Flair:
/ ricflairnatureboy
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French Onion Soup Chicken and Parmesan Roasted Brussels Sprouts with Bacon
French Onion Soup Chicken
Ingredients:
1 Medium Onion
4 bone-in skin-on chicken thighs
1 teaspoon kosher salt
½ cup mayonnaise
1oz envelope onion soup mix3 tbs apple cider vinegar
1 tsp chicken bouillon paste
1 medium bunch fresh chives
½ cup plain Greek yogurt
½ tsp freshly ground black pepper
Steps
1. Cut onion into 1” thick wedges
2. Season the chicken with salt and sear both sides in cast iron skillet
3. Mix mayo and soup mix in a bowl
4. Remove chicken from pan and cook the onion wedges
5. Add 2 tbs apple cider vinegar and bouillon paste to pan with onions
6. Add 1 tbs of mayo mix to the chicken and return to pan cooking with the onions
7. Transfer pan to oven at 400 degrees cooking for an additional 20 minutes
8. Chop chives add to mayo mixture with Greek yogurt
9. Add remaining apple cider vinegar to pan then pour over chicken
Parmesan Roasted Brussels Sprouts with Bacon
Ingredients:
2 lbs Brussels sprouts
2 tbs olive oil
6 pieces cooked bacon
½ cup grated parmesan
1 ½ tsp kosher salt
1 tsp ground pepper
Steps:
1. Cut ends off of Brussels and half them
2. Toss Brussels with olive oil, salt, pepper and half of the parmesan
3. Bake at 400 degrees for 20-25 minutes
4. Top with bacon and remaining parmesan