 Welcome to my new series. Let's vote on the name in the comments below. In this series, I'll be inviting friends of mine over to cook a meal that means something to them. Could be something they grew up eating, their favorite comfort meal, or a recreation of their favorite meal they order in. So subscribe if you have not already and let me know who you wanna see on the series next. Hello everyone, welcome to my new series. Cooking with Kinsey, in the kitchen with Kinsey. I thought it was gonna be in the kitchen with Macy. Like in the kitchen with like your best friend of mine. Yeah. Macy. We can go with whatever you guys went in. Yeah, whatever you guys think. We're in the kitchen together. Yeah. So let me know, we're still workshopping the name. I'll be guys like. I'm gonna set up. What? Am I gonna get a new kitchen? I'm at the start of it. You're at like, in the set. His eyes are gonna be changed. Yes, okay, so Macy's my first guest. Shocker. I'm really working on having another friend. She had the best chef on for her first episode and I respect it. Like, you're starting up strong. Everyone after this is gonna, actually, you'll see. Macy actually is good in the kitchen, but Macy is good in the kitchen when I want to be. Actually, I could not have said the better myself. Yes. Yes, like. Yes. Optionally. Today's guest is Macy Thompson, TikTok sensation. Macy is a former Dallas Cowboys cheerleader currently in the trade portal, lover of Jersey Mike's, also ex of Mike, niece of Abbie the Miller, Nepo baby and most importantly, my best friend. Macy is over today making a nostalgic meal that she grew up eating that she has since added to her friend of mine recipe journal. Everyone, welcome Macy to the show. So what would you be cooking for me today? Okay, this is ingredients that you guys all might have in your own homes. I was no crazy and do some gourmet recipe or anything. And it's actually kind of a made up meal. Not because she can't, but because she wants to make it easy for y'all. Yeah, not because I can't. Yeah, it's for you. Just wait, not clear. But it's actually a very cute sentimental memory. My dad made this like all the time growing up and my dad just makes up words, everything. And it's called penne jam dodo. We'll put the spelling up here, but my dad told me I can make up the spelling. And we'd always like to have to make penne jam dodo tonight. Little did we know it was just elevated butter noodles, but it's with really fresh garlic. He simmers it and makes the penne crispy. It's like a really good dish. It started as a side dish, but we're gonna add in rotisserie chicken. So just put your like, cause garlic would be amazing meal without rotisserie chicken. Yes, so everything about this is so me, like childhood meal from my dad mixed with rotisserie chicken, which I have like every single week. But it's really funny because the chocolate is literally garlic, olive oil, penne, parmesan. I called my dad before this and he was walking me through the whole process and he was like getting into it. And so yeah, you might think I know how to make butter noodles, but just know penne jam dodo is so different and you're never gonna have butter noodles the same. The reason I was laughing at you was not because you're making butter noodles, because it says this recipe is solely based on vibes. That's what I'm saying. Like it's kind of unique because it's not one that you have to strictly like, yes, write it down in the recipe journal from friend to mine. You can really let the vibes taken away. And that's the most important part of a recipe. Like that needs to be written into every single recipe because every recipe needs a vibe. Exactly. But some families might have like some meatloaf or something like very exquisite, a gourmet, but my family had elated butter noodles and I crave that every time I go home and your home will smell amazing. Do you have a garlic dessert? You need something? Guys, you're gonna freak and it's like crispy. It's just so good. Okay, we'll get into it. Penne jam dodo. I wanna see everyone making penne jam dodo. We're gonna go to Sprouts right now and pick up the ingredients. There's a lot. Macy, Macy. I heard rumors that you're not gonna be on the team next year. Is it true that you didn't actually try out for the Dallas Cowboys cheerleaders? Is it true that they actually kicked you off the team? And Simon Cowboys doesn't know you? I do have one important note about the ingredients that you use for this. My dad likes to clarify good olive oil, good parmesan, good penne. So quality ingredients. We're not just making like- Oh, quality ingredients? They really do make the biggest difference. Don't say it about craft. I love craft, but we're not making that. Okay, we're just gonna do like a plain rotisserie. Let's do herb season. Yeah, I think that rotisserie is one of the most important parts. Rotisserie is crazy. I kind of feel like that one. That feels good to me. But actually, let's get it last so it's still like super hot and come back and shred it. We'll come back. Are you paying? Yeah. Okay, so we're gonna get the most of it. Because I don't really know much about cheese. I just think up the price is better. What if we do a mix of two? I'll see if I can get like a romano and corn. Yeah. It's Macy's version. Macy's version. We don't go light on any of these, great. It's like, we might be using this for a while. Can't see by any of you. Right. Let's do two. I always play more than I do at the grocery store, which is just like a lot. They're Macy's tips to the best rotisserie. Okay, we're picking out a rotisserie chicken. It's really which one? Like it's got instinct, to be honest. Like this just felt right. There's different seasonings. I always like to go with the herb season one if I'm going for like a more neutral recipe. But to each their own, but honestly when you know, you know. And when you don't know, you don't know. This is going to be my own little twist on the recipe. I know it's my dad's recipe, very simple ingredients, but I've always thought that lemon would be good. I was kind of giving this a new channel. I've always thought that lemon would be good. So we're going to add lemon today. I had to find one that was kind of, I think that's good. Yeah, Macy's very particular on the ingredients. She really listened to her dad. Lemon, harm, garlic, like if you put those things. Wow. And a recipe like I'm there. Like okay, Gordon Ramsay. I didn't tell you this, but we're also going to make cheese toast if not just any cheese toast. Also how my dad makes it. Like if you take anything from this video, you'll probably make a cheese toast. Time to elevate our butter noodles, except there's not even butter. Why do I keep saying that? Okay, so Macy, what are you up to? First step is shredding chicken right when you get home. We'll wash our hands then shred the chicken. Because we want to do it when it's hot and tender. And I'm being selective with like only good breast meat. Like you want to make sure every bite is a good bite. But we're just doing our typical shredding of the Tossi chicken. Okay, we got our cute little drinks. So now we have to go make them before we cook. Okay guys, we've got to go to the hosting closet for our warm glasses. Your garage looks clean. Why can't you give it in? Oh, a wrapping station always gets in the way. Okay. I hate when my wrapping station and my hosting closet gets in the way. I hate that. What glasses should we use? Oh, I'm kind of feeling pink. I was too. Perfect. Okay, perfect. Here we go. I never like to actually drink wine when I'm cooking like on a weekday. But like kombucha and a white glass is the vibe. We look cute that looks. That looks so perfect. Good. Maybe you're hooked up with there one day. Yeah, hopefully. A full book on Panejandodo. Yes. We're going to get aprons. Well, it looks like we only have one option. So you're weak. You get the vibe. Yeah. Well, and then scarlet to the pan and we're going to simmer it very low, very slow. It's going to be on the lowest heat. And my dad did measure out how much olive oil he did. And he said one third of a cup, like we're not going white with any of this. Oh my gosh, it's lucky a lot. She's using bright land because I love Graza, but I feel like this bright land is probably a higher quality. Well, because you know Graza has the sizzle and then also the two different ones. Okay, so we're going to add one third of a cup. Nice. Of olive oil. Now that I think about it, that's a lot. But like this is really our sauce, you know? Totally. Yes. Don't apologize. I know. I need to get better at that. Okay. This is in terms of their fuel. I'm like really like, I don't know if this is okay. It's definitely like an ongoing thing in our family that my grandma's grandma, whenever she would cook anything, she'd be like, now I don't know if this is fit to eat. Like I don't know if it's okay. And my grandma does that. I do that. Like I just need to have more confidence, you know? I should have mentioned that this is garlic. Fintered sauce. Okay, I see a little butter knife to this. All right, I'm literally so sore right now guys. I can barely move. Yeah, we worked out yesterday and we are so sore. And I also went on a run this week. And I'm not, I don't want to, I think that's why I'm sore. I think it's for loyalty, but. But wait, I just need to boil it in the water. So a lot of moving parts. We need to preheat the oven really early because it's so slow. We're also going to put it on boil. So that's like the highest setting. But also key here, fresh minced garlic. We're not doing any of that store bought minced garlic. And I'm speaking to myself because I always buy that. Like you're going to put it in a cute little jar and expect me to not buy it. Well, I don't, I hate garlic. Like it sticks to you. It's such a pain. It's whatever. Like I will, I don't hate the taste of it. I was like, oh, you're not going to like this. No, no, no. I actually hate garlic and you know, no I hate like the basic garlic. Guys, for some reason scaring me. I'm being overstimulated like you. Happens to the best of us. The egg rolls in it? No, okay, here's the issue by egg rolls and me at Chili's is that I eat them so much growing up that I just can't eat them anymore. Yeah. Look, I love them. Their shrimp fajitas are so good. Okay, just to sum things up, third of a cup of olive oil, six cloves of garlic, simmering on very low and we just started boiling the water for pasta. And with the pasta we're going to cook it for one minute less than it says because the goal here is to get the panay like super crispy. It's gonna be like crispy panay. You don't want it to be like a mushy, mushy, like soft. Not like a vodka pasta. Now this is no Hailey Bieber vodka pasta. This is a crispy. I think it's Triggy Hadid vodka pasta. Oh, it's a Hailey Bieber? Yeah, they're all the same. And then I just got guys. Oh, it's so cute. Mackenzie Childs came out with the rose dust, whatever this one is. Rose cork. Rose, whatever. And I got all new stuff and it's so cute. So, anyways. My college roommate's older sister was a mom blogger. She was a blogger so she always had Mackenzie Childs so her college house was decked out with Mackenzie Childs. Yours are rich. No, I know. Or I was. I was, back in the day. I just toasted the bread. Not gonna lie, that's a good toast but we're gonna put it under the broiler so it gets a little toaster. So, if it were up to me like it was, I just messed it up. I would do it a little bit less crisp. If it were up to me like I know I just did it but we're just buttering some sourdough toast right now. Perfect. This is for the cheese toast aspect if I didn't know if you needed some glorification. I wish that I had started my sourdough starter kit. Oh my gosh. And put it under that thingy's journey. So, imagine if it was a collab with my sourdough. Oh my gosh. No, but this cheese toast, I still have it every single time I go home. It's just so good and my dad does it amazing but we're really just using key ingredients in all these. Butter, bread, noodles. Like we're not gonna make you break the bank for quality food. I'm just buttering some sourdough, getting it nice and buttery and then I just cut up some Swiss cheese and nice and thin and we're gonna lay it on. This is much better than pre-sliced. Just fresher. Yeah, truly. Let's really get an exact area that you can't see. She's getting quite precise. This one's a little too thick. It's looking good. No, I think it's perfect. Okay, wait one more. Stay right there. One last little slice. I'm not used to being your sous chef. I know, okay. We're just gonna keep this here until we put it in the oven to broil. Now we're gonna drain the pasta and again, we did this for one minute less. And once we drain it, we're gonna rinse it in some cold water because we want it to be nice and firm. Get it with cool water and then we're not gonna put all of it in the pan. You'll see we want it just like however much we can fit in the pan. Temperature all the way up. We're gonna get it nice and crisp now. Dang it, I was supposed to put it in a really hot pan. It's okay. So it was simmering, now we got it high and we're gonna start to our cheese grater. Mm-hmm, I have plenty of them. There's one. Why do I feel so uncoordinated? I think there's just a way we're putting the cheese because I can see it together. I know. Like hold it like this. You can do this part. But I was just trying to keep it a break off. Oh, we can cut a smaller block. You can also buy pre-grated. I'm gonna move to read like a hockey smut novel. Like one of those like corneas. Yeah. Oh no. Oh no, oh no. It makes you have to take over. Because don't do the big triangle. You're just eager to get started. Yes. You're gonna have to go slowly and I'll take my stuff. Oh, we're adding the rotisserie. Have you always called it rotisserie? Is that like Tick Tock's or Grating Cutlerone on a Tick Tock? Have you ever been chicken to this before? Yeah. You know, it originated as a side dish but to make it a meal, you just gotta add some protein. Oh, it smells like my childhood home. Oh. Just when you think you've added enough cheese, you haven't. We're just adding the cheese toast that you guys saw into the oven on the boiler. And you can kind of keep the oven open a little to get it really hot. Guys, look at this so far. Garlicky Parmesan-y. This is Macy's version. Wow. Oh, toast is ready. Wow. It smells really good, Macy. Oh, I see how the noodles are getting crispy. Yeah. Your dad's gonna be so proud of you. Do you feel like you're back inside Santa Clara? I actually do. Did you have a computer room growing up? No. You were too young for that. No, we used to get in an extra room. Laptop's existed. Yeah, they did. How old were you when you got one? A laptop? Yeah. That was 7th grade. I used to have my dad and I would, this is back when Starbucks used to pay for the Wi-Fi. You probably weren't alive for this part, but I had a little green, what is it called? Like a, basically like a bracelet kind of vibe, right? But it had my Starbucks Wi-Fi card on it. And I would go and I'd bring this laptop. It was like a black, like, delve out of laptop. And I would sit there and I'd work next to my dad and I'd go all the way to home. And then he would go to the meetings. I would go and I would like bring my laptop and ask like, I was like working. That's so cute. I know, it's so cute. My dad said, now you're talking, cooking with gas. Parmesan, parmesan, parmesan. He wants more parm. He wants more parm. He thinks it's not enough. Like earlier I was like, no, I really just like garlic. I was like, oh, I don't know where I was. My sister doesn't like onion, like, money. Yeah. And she's like convinced that she hates it and never eats it. And we're always like, I don't know how to tell you this, but it's literally the basis of like almost every single recipe. Like everything that you eat has onion in it. Yeah. But she like won't believe it because she doesn't cook. She's eating my tomato. Oh yeah. That's pretty tough. Was it a texture thing? Yeah, it's not like biting in and like having it juicy, but I realized I actually love the taste of tomato. Wow, Macy, it looks so good. All about elevating your every day. Absolutely. With occasions. It looks incredible. If your arm isn't sore from the parm, like I don't know what to tell you. I did it wrong. Okay, so Macy said to slice these into really small pieces. Also, usually potatoes better, but. My oven sucks. Like my oven is seriously the worst. Okay, I won't be hard on myself. Yeah, as well. Where is served? Well, should we write it or can we experience today? Yeah. It was a little bit weird being your sousor. Sousa, if you know what I meant. Yeah. How did you feel like being the boss? I liked it. Well, it was such an easy recipe. Like if it was anything else, I would have definitely needed more. Macy, this series is about it being a nostalgic recipe. It doesn't need to be. I know, but I'm just saying if it was harder, it would have felt like I would, you would have been more involved. You would have been a little more stressed. Yeah. Like this. Oh, wait. Really dear. First bite's ever, everyone knows the rules. That's so much garlic salt in that. Okay, well, I like garlic salt. Okay. It's really good. Mm-hmm. Highly recommend. In hindsight, Sargento Swiss cheese would have been great. You gotta get a crispy, no, that one right there. A good crispy bite of an egg. It's really good. Really? Mm-hmm. Macy, you've killed this. I'm going to say something crazy. Oh no. We did six cloves of garlic. I could have done the entire thing. Yeah. Like never be afraid of too much garlic or farms. Just keep adding it on. Okay. Do you want to leave the listeners or no? The viewers with any sort of something positive for their day? Yeah. Any meal. Where was I going for this? Don't try to make up names. Waste no bite. Love that. That's how you live. That's how I, yes, everything I eat, like if it's going to be buttered noodles, it's going to be garlic. Fast buttered noodles. That's what you ever had in your life. Like make everything amazing. I like to go to any restaurant without knowing what I'm going to get. Because I want to have like, I want to savor every bite. So just make the most every meal. We'll go to Chick-fil-A and she'll get every single condiment and then she'll feed me the different ones with the wraps and certain things and blah, blah, blah. Like she's very specific about her orders. I've been telling Macy for the longest time like she's been a food consultant because she has the best orders everywhere and it's because I'm lazy and Macy is smart. That's what it is. Macy just like has good taste in food. Like you just like know what to get. That means a lot. Yeah. Like you'd be a good, like I'm not really like a girl who can like, I'm not like making my own recipes. You are like making your own recipes. Wow. You know, we should collab. Yeah. Let's do it. I cook you with recipes. Perfect. There we go. Just like give me some ingredients and I'll like whip it up. Yes. Okay, so subscribe if you are new here. I mean, I hope you guys want next on the series. I'm willing to travel. So we just keep posted on what you guys think and if you guys recreate this meal, be sure to tag us please. Please do. It's gonna be the easiest one to recreate. Macy, Macy. I'm like getting competitive with the other guests. I'm like, what are you gonna make? You know, like every time you're like around the corner, like watching them. But you like, there's like all of a sudden there's like mechanical issues, electric issues. Like there's nothing, the oven's broken. There's just like, you just, yeah. Watch out. That's what's gonna happen. So anyways, love y'all. I'll see you in my next video. Bye. So you really need to understand root causes of anything if you want long-term solutions. Okay, let's go to the root causes. Can you explain those and all the acne triggers that you guys have like figured out? The great one to start with is pork logging ingredients because you can be doing all the internal work and working to figure out anything, everything. You can be just paying for a lab work, gut tests, you name it, and you can be eating the cleanest of clean diet. But if you're still using products topically, that have pork loggers, you still will break out.