Episodios

  • Billie Jo Konze . Caramel Banana Cake

    Billie Jo Konze . Caramel Banana Cake
    Jun 26 2025

    I hope you enjoyed our last episode where VO Chef, Brandon Miller, shared his Mama’s Red Sauce! If you missed that episode, then I highly encourage you to give it a listen.

    Today’s VO Chef, Billie Jo Konze is a trained performer with almost two decades of professional stage, on-camera, and improv experience, but she’s the first to say that commercial VO is her true love. And with her real-life experience in the restaurant and hospitality industries, medical sector, and education, she’s a natural fit for IVR/Telephony, Medical Narration, and eLearning as well.

    She writes a weekly blog on the art and business of voiceover, and acting and is my fellow Door Builder in the Building Doors VO campaign, whose founder, Christy Harst, I interviewed several episodes ago, where we talked about her Venezuelan Hijahkas.

    Billie Jo is a native Midwesterner who currently resides in Atlanta, Georgia and has a thriving voiceover and VO coaching business and leads weekly accountability and voiceover workout groups. And when she’s not cookin in the studio, she’s in the kitchen baking up one of her favorite recipes, a Caramel Banana Cake,which she’ll be sharing with us today.

    So let’s open up the kitchen with some Midwestern charm, class, and just a splash of sass, with the Voice That Perks You Up, by welcoming Billie Jo Konze to The Voice Kitchen.

    Get the recipe: https://www.thekitchn.com/recipe-caramel-banana-cake-28969

    To contact Billie Jo directly: Billie Jo Konze (like Ice cream CONES) billie@billiejokonze.com Website: billiejokonze.com/billiejovo.com/audaciousaccountability.com Instagram: @billiejovo

    I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

    Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

    Outro music specific to this episode: 'Banana Caramel Cake' written by Cheryl Holling and Canva, and produced with ai.

    Intro/Outro Music: 'Jazzy Cooking Show' by FMT

    Thank you for listening. Remember to like, follow and share!

    I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.

    Please remember to Like, Follow and Share as it's be greatly appreciated!
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    47 m
  • Brandon Miller . Mama's Red Sauce

    Brandon Miller . Mama's Red Sauce
    Mar 12 2025

    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

    From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! So grab a seat and let’s get cookin!

    I hope you enjoyed our last episode with VO Chef and Building DoorsVO founder, Christy Harst, who shared her family’s recipe of Venezuelan Hallacas (Hajakas)! If you missed that episode, then I encourage you to give it a listen as it is a perfect dish to make and enjoy during these waning, cold winter months.

    And speaking of the Building DoorsVO Campaign, I could not think of a more apropos guest to follow Christy’s episode, as the one joining me today!

    Brandon Miller, aka ‘This VO Craftsman’ is the creative and editorial brilliance behind all of the wonderful Door Builder videos.

    With a background in the craft beer industry, architecture, construction, and engineering fields, Brandon has a professional background in a variety of professional arenas – and it shows in everything he touches. Follow Brandon on his IG account, and you’ll be treated to some of the most whimsical and entertaining content being created today. He also curated a YouTube channel with approximately 100 delightful and informative videos dedicated to the history of condiments, aptly named ‘Cut the Mustard’.

    I’m talking about a certifiable, (literally), creative renaissance man, who’s your friendly voice actor next door with an award-winning mustache to boot! He’s warm, engaging, and inspiring, a voice that evokes genuine trust!

    Voicing happy moments and hard truths, to bright ideas and big adventures, with an amazing sense of direction.

    A Nebraska native currently residing in Eugene, Oregon, in his free time, Brandon loves backpacking, hiking, and kayaking. But don’t be fooled by his outdoorsy vibe, as Brandon is also an avid music fan, and foodie. Which is a good thing given he’s holding court in the kitchen today.

    So let’s open up the kitchen by welcoming Brandon Miller, The VO Craftsman to ‘The Voice Kitchen’...

    Mama’s Red Sauce

    2 cans tomato soup

    2 cans H20 (Water)

    1 can tomato paste

    1 can H20 (Water)

    2 garlic buds

    1 tsp salt

    1 Tbsp sugar

    1 Tbsp butter

    ¼ tsp ground cloves

    3 dried red peppers

    2 Bay leaves

    Directions: Combine & Simmer, that’s it!

    Ways that you can contact Brandon directly:

    Business email Address: brandon@brandonmillervo.com

    Business website: www.brandonmillervoiceover.com

    IG @brandonmillervo

    LinkedIn Brandon Miller Voice Over

    I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

    Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

    Outro music specific to this episode: 'Mama's Sauce' by Vinnie Corbo from his album 'Yell if You're Italian'. To view this or any of Vinnie's music, go to: https://www.vinniecorbo.com/

    Intro/Outro Music: 'Jazzy Cooking Show' by FMT

    Thank you for listening. Remember to like, follow and share!

    I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.

    Please remember to Like, Follow and Share as it's be greatly appreciated!
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    49 m
  • Christy Harst . Venezuelan Hallacas

    Christy Harst . Venezuelan Hallacas
    Dec 13 2024
    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin! I hope you enjoyed our last episode where VO Chef, Tiffany Vanlandigham shared her mom’s incredible recipe of Apple-Almond Upside Down Pie! If you missed that episode, then I highly encourage you to give it a listen and it would make for a delectable dessert after the recipe we’re going to be making today. Today, I’m excited to be chatting with VO Chef, Christy Harst, who is a true trailblazer in the voiceover community as she is on a mission to transform the landscape of sports promos - a genre that is traditionally dominated by male voices. Through her innovative Building Doors campaign, Christy is striving to rewrite the narrative by advocating for equal opportunities for female voice actors, not only in sports but across male-centric brands. Her vision is to build a door that opens to new possibilities and remains open for future generations of women in voiceover. In her own passionate pursuits, Christy has created a personal YouTube appeal to her cherished Cleveland Browns, aiming to become their "first female voice to break through the noise" and serve as their secret weapon. Christy's voice is already a trailblazer through some of that noise and has been heard on the World Series, Monday Night Football, and the NBA Finals, as one of the national voices of YouTubeTV. She’s also the national voice of John Deere, and voiced dozens of television, streaming, and radio ads. I’d like to open the door to ‘The Voice Kitchen’ and welcome in this powerhouse as she shares another passion of hers; that of bringing family and friends together during the holidays to create and enjoy her Holiday Hallacas (hi-jock-az) HOLIDAY HALLACAS Steamed Banana Leaves with Chicken, Pork and Beef Filling Yields: about 25 Hallacas INGREDIENTS Guiso Geese-so (Stew) Filling Make this a day in advance, as the flavors become more infused overnight. 2 limes, both halved 3 1/2 pounds chicken legs, thighs and breasts (hen is preferred/more traditional, but chicken works well too) 4-5 cups water (enough to cover chicken) ½ cup vegetable oil 3 1/4 pounds pork shoulder, with some fat remaining 2 1/4 pounds lean ground beef 1/2 pound lard or vegetable shortening (can also substitute 1/2 cup vegetable oil, though it will lack the flavor from the lard) 3 cups white onion, diced (about 3 medium onions) 4 cloves garlic, minced 1 cup (3-4) leeks, white and pale green portion only, thinly sliced 6 green onions, white part only, thinly sliced (about 1/2 cup) 1 pound red bell peppers, roasted with skins and seeds removed (*see note below on method), diced ½ teaspoon fresh or canned habanero peppers, finely diced 4 sweet cherry peppers pickled in brine (Italian style, sold in jars), diced 2 1/2 cups chopped tomatoes, peeled and seeded ¼ cup capers, finely diced ½ cup pimiento-stuffed olives, sliced ½ cup pickled antipasti-style pickled vegetables, such as carrots and cauliflower (in a jar) ½ cup muscatel (Muscat) wine 2 tablespoons prepared mustard ½ teaspoon freshly ground black pepper 1 teaspoon paprika Hallacas, ½ cup raisins 1 1/4 cups shredded papelon/piloncillo (sugar cane blocks or cones, available in Latin stores), grated. If you cannot find piloncillo, substitute ¾ cup molasses (which has a stronger taste than sugar cane) 2 tablespoons Worcestershire sauce 3 teaspoons salt * To Skin and Seed Peppers: Cover peppers with vegetable oil and place on a metal baking sheet; roast in moderate heat (350º) oven until skin wrinkles, about 50 minutes. Remove peppers from the oven and place inside a brown paper bag to cool. With a damp cloth, rub the pepper skin, then place the pepper under running water to loosen and remove both skin and seeds. Ingredients for Dough 5 pounds pre-cooked white corn meal: (3 packages of Harina Pan, or Masa Arepa flour made by Goya, both available in Latin markets) 2 cups chicken stock (reserved from the cooked chicken) 3 cups lard or Crisco solid vegetable shortening (do not use butter) 3 tablespoons of annatto seeds (or achiote paste if annatto is not available), carried in Latin markets 3 tablespoons salt Garnish This garnish is actually a deconstruction of the guiso ingredients and therefore “introduces” the meal to the diner(?) Explain ¼ pound lard or solid shortening, cut in ½ inch pieces 1 pound shredded hen or chicken breast 1 pound red bell peppers, cut in strips, skin and seeds removed (see ...
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    51 m
  • Tiffany Vanlandingham . Apple Almond Upside-down Pie

    Tiffany Vanlandingham . Apple Almond Upside-down Pie
    Nov 26 2024

    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

    From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin!

    I hope you enjoyed our last episode where my guest, Julie Ayotte, made her family’s pudding cake recipe, or as it's known in her native Quebec, Gateau (Gaa-toe) Chomeur (show-mere) as it's a delicious holiday cake and comfort food for the these cold Winter months.

    Today’s VO Chef, Tiffany Vanlandingham, will be sharing another delectable holiday dessert that has been a staple on her table for Thanksgiving since her college days when her mom created an Apple Almond Upside-down Pie. And if you love apples, sliced almonds and pie. Then you’re going to LOVE this recipe!

    Before we delve into this incredible recipe, let me tell you a bit about my guest. Tiffany’s clients call her a “save-the-day superhero”. She has a BS in Communication Studies and Theatre, and an MS in Communication Sciences and Disorders, of which Tiffany brings her education and diverse work experience in tech, healthcare, manufacturing, nonprofit, and the arts, along with her work as a speech-language pathologist and special projects manager, into her work as a voice actor. She’s fond of stories where talented, yet oft-overlooked characters, find their way to each other, and together, they do extraordinary things. Now that’s definitely my kind of superhero!

    So let’s don our aprons, and perhaps our capes as well, and welcome Tiffany Vanlandingham into The Voice Kitchen.

    APPLE ALMOND UPSIDE-DOWN PIE

    2 t soft butter

    2/3 c sliced toasted almonds

    1/3 c brown sugar

    Pastry for 2 crust pie

    4-5 cups peeled thinly sliced apples (Granny Smith, Idared, HoneyCrisp are good choices)

    Pie Crust

    2 t cornstarch

    ½ t nutmeg

    ¾ c sugar

    ¼ c brown sugar

    Preheat the oven to 450 degrees.

    Line a 9 inch pie pan with foil letting the foil hang over the edge. Spread the foil with butter.

    Press almonds into butter and sprinkle with brown sugar.

    Cover with pastry to make a bottom crust.

    Mix apples, cornstarch, spices, and sugars. Let stand for 5 min.

    Fill the bottom crust with apples.

    Cover with pastry for top crust. Seal and flute edges.

    Put a slit in the middle. Bake for 10 minutes, then reduce heat to 375 degrees and bake 35-40 minutes longer.

    Cool no more than 20 min. (or nuts will stick to foil). Invert onto a platter and remove foil. Enjoy.

    MY PIE CRUST

    3 oz. olive oil put in measuring cup and fill to ¾ c with skim milk ½ t salt if desired

    2 c flour

    Combine and roll out.

    Makes 2 crusts

    Enjoy!

    You may contact Tiffany via the following:

    Biz Email: tiffany@tiffanyvanlandingham.com

    Biz Website: www.tiffanyvanlandingham.com

    IG: https://www.instagram.com/tiltiffany

    LinkedIn: www.linkedin.com/in/tiffanyvanlandingham

    I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

    Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

    Outro music specific to this episode: 'Mom's Apple Pie' by Tyrone Davis

    Intro/Outro Music: 'Jazzy Cooking Show' by FMT

    Thank you for listening. Remember to like, follow and share!

    I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.

    Please remember to Like, Follow and Share as it's be greatly appreciated!
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    45 m
  • Julie Ayotte . Gateau Chomeur

    Julie Ayotte . Gateau Chomeur
    Oct 23 2024
    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat in The Voice Kitchen and let’s get cookin! Given the time of year it is, it would be fitting to say that we’ve transitioned away from the smokin’ BBQs of summer, although parts of the country are still experiencing summer temps. So there’s still time to grill up the ‘Tequila Lime Fajita recipe shared by Richard Durrington during our last episode given it remains one of the most listened-to episodes emanating out of the Kitchen. As we transition towards Fall, with holiday travel and meals already being planned, it feels right to kick off the new season of ‘The Voice Kitchen’ with a mouth-watering dessert. And today’s delectable treat is presented by up and coming VO Chef, Julie Ayotte. Originally hailing from Gatineau, Quebec, Canada, Julie now calls Springfield, Virginia her home. With a lifelong passion for Voice Acting, Julie’s voiceover secret sauce and superpower, is her fluency in both English and French, enabling her to perform in either language. This makes her an invaluable asset for both single-language and bilingual projects. With a background in IT, she’s a natural in corporate narration and e-learning courses. And when she’s with family and friends, you can find Julie baking the recipe we’ll be chatting about today; Gateau Chomeur or Pudding Cake - the cherished family recipe handed down to her from her grandmother. To learn more about this unique talent and Gateau Chomeur, I’d like to open up ‘the Voice Kitchen’ by extending a warm Bienvenue to Julie Ayotte… Following is the recipe for Gateau Chomeur: Cake: 2 cups All-pupose flour 1 Cup White Sugar 1/4 Cup Butter 2 Eggs 1 Cup Milk 1tsp Vanilla 1Tbsp Baking Powder Syrup: (refer to recorded recipe for proper amount of maple syrup to replace brown sugar) 2 Cups Brown Sugar 4 Cups Boiling Water 1tsp Vanilla 1 Tbsp Butter Also needed: Large steel soup pot (that can go in the oven) 2 Large mixing bowls Butter to grease the pan Spatula Directions: 1) combine sugar and butter in bowl 2) mix well 3) mix flour and baking powder 4) add milk and vanilla and mix well 5) grease the cake pan 6) transfer batter into pan 7) make the syrup: combine brown sugar, boiling water and butter and mix well 8) gently pour the sauce over a spatula so it gently covers the batter 9) bake at 375F (190C) for 45 minutes (poke with toothpick and it should come out dry) You may contact Julie via the following: Business email Address: julie@julieayotte.com Your business website: julieayotte.com Specific info you’d like included in the episode show notes such as social media links: FB: https://www.facebook.com/julie.ayotte.507/ Instagram https://www.instagram.com/julieayottevo/ I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen: Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling. Outro music specific to this episode: Cut the Cake' by The Average White Band Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening. Remember to like, follow and share! I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed. Please remember to Like, Follow and Share as it's be greatly appreciated!
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    34 m
  • Richard Durrington . Tequila Lime Fajitas

    Richard Durrington . Tequila Lime Fajitas
    May 10 2024
    Welcome to The Voice Kitchen podcast: where recipes and voice talent blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a mug of your favorite beverage and a seat at The Voice Kitchen! I hope you enjoyed making the Saag Paneer shared in our last episode by the multi-talented Nadia Marshall. Today’s VO Chef, Richard Durrington, originally hails from southern Idaho where at the age of 6, he learned to drive a tractor on his grandparents farm while helping to stack hay for the dairy cows. During his youth he continued to work on the farm where he cultivated a love and respect for the land and an understanding of where our food is sourced from; something most city kids don’t get to experience. While a sophomore in High School, Richard took a Speech class and realized that he liked it, and in his Junior year signed up for the debate team, but quickly learned that he rather despised it! That fact wasn’t lost on the debate teacher who took him by the hand, led him to the Drama class and informed him that she'd be transferring him. This small town boy must have done well as he earned a college scholarship and performed in 40+ productions, with leads in such roles as Don Pedro in Much Ado about Nothing, Scrooge in A Christmas Carol and Oz in the Wizard of Oz to name a few. After a 30 year detour, as an industrial laundry route salesman, Richard found his true calling in voiceover. For the past 10 years, he’s been busy voicing in numerous genres while, to paraphrase his tagline, “Amplifying the Sound and Elevating Brands” such as The Red Cross, Cintas, Sykes Inc, Papa Inc, and countless small businesses, as this big-hearted guy has a soft spot for the little guy. Let’s get things cookin’ by welcoming Richard Durrington to The Voice Kitchen. Tequila Lime Grilled Chicken Fajitas INGREDIENTS 4 boneless, skinless chicken breasts 1 each sliced in strips, Red, Green and Yellow Bell Peppers 1 sliced in strips Onion 1 Bunch of Cilantro Chopped (optional) ½ cup of Tequila 1 Fresh squeezed Lime ¼ cup Chipotle Salsa 1 tsp Montreal Chicken seasoning 1 Fajitas seasoning pouch 1 container of Mrs. Dash Fiesta Lime seasoning 1/8 cup of Oil (I like Avocado) Add on items: Cheese, Salsa, Sour cream, guacamole, tomato slices, etc. DIRECTIONS • Prepare the Grill: Preheat your Grill to Med High, Around 10 min ahead of doing any grilling. Place a smoker box on the grill that has a single layer of Wood Pellets in it to get it smoking well before veggies or chicken are added to the grill. • Prepare the chicken: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet • Put the Marinade Mix in a One Gallon Ziplock bag: Mix in the Tequila, Lime, Chipotle, Montreal Chicken, Fajita seasoning and Oil. Then add the chicken, leaving it flat in the fridge for at least 20-30 min. • Oil the Vegetables lightly: Place them on the grill in the pan that has loads of holes in it, on one side of the grill, turn frequently. You want to start the vegetables 5-7 min before the chicken. Just before they are nearly done shake on a decent amount of the Mrs. Dash Fiesta Lime and add the optional chopped Cilantro just before taking them up. The veggies should have some slight char on them and still be crunchy. • Grilling the Marinated Chicken: Grill until you have decent grill marks and the chicken is no less than 158 degrees but no more than 165. • Serve: Let the chicken rest for 5-10 min lightly covered in foil, then do thin slices on the biased for all to make their own additions ie. Cheese, Salsa, Sour cream, guacamole, tomato slices, etc You may contact Richard via the following: Business email Address: Durringtonr@gmail.com Business website: RichardDurrington.com YouTube: Richard Durrington or @durringtonr SoundCloud: https://soundcloud.com/richard-durrington FaceBook: https://www.facebook.com/richard.durrington Instagram: @durrington.vo LinkedIn: www.linkedin.com/in/richarddurrington My Podcast: www.StayOffMyLawn.US I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen: Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling. Outro music specific to this episode: 'Mexican Girl' by Olnes Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you ...
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    45 m
  • Nadia Marshall . Saag Paneer

    Nadia Marshall . Saag Paneer
    Apr 5 2024
    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! Perhaps you’ll be inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen so grab a mug of your favorite beverage and a seat at The Voice Kitchen! I hope you all got fed up with the last episode featuring the Crabby Mac n’ Cheese prepared by guest Chef Stepanie Johnson. Today’s VO Chef, Nadia Marshall, is of British and Indian heritage as well as being an American and British citizen. She is an award winning professional female voice actor and singer. And, wow, what a singer she is! Nadia is in demand as both an opera and musical theater performer, giving her a wide vocal range and a healthy understanding on how to properly use her voice. Having grown up in a multicultural home and community, she is comfortable speaking in American, British, and Indian accents. She also has two minors in both French and Italian language, as well as training in German, Russian, and Spanish diction and language through her opera training. Nadia has also been dancing Argentine tango since 2012…in addition to dancing latin bachata, Angolan kizomba, and Cuban salsa. She’s an athlete that fuels her body with veggies and has competed in such events as the Burpee 5k, the Toughest Mudder, and the World’s Toughest Mudder. I’m not sure what’s the mudder with her, but we’ll find out about her inspiration for partaking in such a race! This will be my first conversation with this incredibly talented woman, so let’s open the kitchen by welcoming Nadia Marshall into The Voice Kitchen. Saag Paneer Ingredients: -Bag of frozen spinach (best if it's in a block form and let it defrost for 1-2 hours at room temperature.) -Paneer (keep paneer in the fridge to make it easier to cut into cubes) -Garlic (2-3 cloves, chopped) -Dried red chilli (1-2) -Olive oil -Asafoetida powder (hing) -Cumin seeds -Mustard seeds -Turmeric -Dried coriander powder -Chilli powder -Dried mango powder -Salt -Pinch of sugar -Lemon or lime juice -Chopped cilantro to garnish Preparation: Heat up two tablespoons of olive oil in a large pan. Once the oil has started to heat up, add your hing, mustard seeds, and cumin seeds. Once those have started to heat up, add in the chopped garlic and let it simmer till it's aromatic. Add in your dried red chillis, frozen spinach and paneer to the garlic and starting spices. Stir occasionally and once the paneer and frozen spinach has begun to soften, add in your turmeric, chilli powder, salt, pinch of sugar, and dried coriander powder. Allow the paneer and spinach to simmer in the spices while stirring your mixture occasionally. Then add in your dried mango powder. Let simmer for 2-3 minutes. Squeeze some lemon or lime juice on top and stir. Add chopped cilantro for garnish and it's ready to serve. khao You may reach Nadia via the following: nadia@voicesbynadia.com www.voicesbynadia.com @voicesbynadia on all social media platforms. I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen: Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling. Outro music specific to this episode: 'Taal Se Taal Mila' by A.R. Rahman, Alka Yagnik and Udit Narayan Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening. Remember to like, follow and share! I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed. Please remember to Like, Follow and Share as it's be greatly appreciated!
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    41 m
  • Stephanie Johnson . Crabby Mac n' Cheese

    Stephanie Johnson . Crabby Mac n' Cheese
    Feb 28 2024
    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast so grab a mug of your favorite beverage and a seat at The Voice Kitchen! I hope you enjoyed the Tamale Pie recipe shared in our last episode by the multi-talented and vivaciously engaging Holly Adams. Today’s VO Chef, Stephanie Johnson, is equally as talented, with a voice that is both passionate and authoritative, while bringing the wit and warmth to your brand and message. She sounds like the mom who is trying to give you that sage advice, but can make you laugh when you hear what you may not want to hear! She is passionate about education advocacy and decision makers in her community and state. Her corporate life has included employee benefit management, non-profit management, and she is a former elected official backed by a lifetime of being an onstage actor. She’s also the co -owner of ‘Adventure Brewing Co in Fredericksburg VA’. Let’s see if the recipe she’ll be sharing today contains any of her brews by opening up The Voice Kitchen to chef Stephanie Johnson. Chesapeake Bay "Crabby" Mac n' Cheese Recipe courtesy of Pam Jensen/ Adapted by Stephanie Johnson Show: Emeril Live Episode: Emeril's Say Cheese Contest Level: Intermediate Total: 1 hr 10 min Prep: 30 min Cook: 40 min Yield: 4 to 6 servings Topping: 4 tablespoons butter 1 large shallot (or 2 small) minced 4 tablespoons all-purpose flour 3 cups milk 1 tablespoon seafood seasoning (recommended: Old Bay) One 8-ounce block cream cheese 2 cups grated Manchego cheese Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. 1 cup Extra Sharp White grated Cheddar Cheese 2 tablespoons freshly chopped parsley leaves 2 tablespoons cooking sherry, optional One 16-ounce box elbow macaroni 1 pound lump crabmeat - soft shell - make sure there are no shells in the crab 4 tablespoons melted butter 1 cup Panko bread crumbs 2 teaspoons seafood seasoning (recommended: Old Bay) 1 tablespoon freshly chopped parsley leaves Directions: Preheat the oven to 375 degrees F. For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups of milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until the cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired. Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and add in crabmeat. (Be sure to fold in crab meat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish. For the topping: Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley. You may reach Stephanie via: Business email Address: stephanie@stephaniejohnson.pro Your business website: stephaniejohnson.pro I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen: Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling. Outro music specific to this episode: 'Sideways Walkin' by Brunswick Project Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening. Remember to like, follow and share! I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed. Please remember to Like, Follow and Share as it's be greatly appreciated!
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