The Voice Kitchen: where recipes & voice talent blend!

Welcome to ‘The Voice Kitchen’ podcast: where recipes and voice talent blend!

I’m your host, Cheryl Holling. Each week I’ll be chatting with a talented voice actor who’ll be sharing one of their favorite recipes, while delving into its origin and the meaning it holds for them and their families.

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 will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations.

I’m so excited to be launching this podcast, as several of the guests who will be joining me in future episodes, have been guests on my other podcast, 19 Stories: from fear to Hope, and yet this time we’ll get a peek into their gastronomic delights. They’ve also been very generous in contributing their voices to the intro and I’ll let you know who they are at the end of this episode.

Consider today’s episode a soft opening of sorts, as I’ll be sharing a couple of my favorite holiday recipes and then next week, I’ll have the vivacious Ann Lucente joining me to share one of her favorite family recipes. Until then, let’s begin shall we?

Waldorf Salad:

The version that I grew up eating, had the addition of a head chopped green cabbage instead of lettuce, where the “work” to this salad comes in. However, if you have a food processor it will definitely expedite the prep considerably. My mom also deviated from the recipe by using Macintosh apples instead of green and Flame seedless grapes as opposed to green grapes.

1 tablespoon lemon juice (to keep apples from browning after they’re cut)

1/2 teaspoon kosher salt or sea salt

Pinch freshly ground black pepper

2 McIntosh or your choice of apples, cored and chopped

1 cup seedless red grapes, halved, or 1/4 cup raisins

1 cup thinly sliced celery

1 cup chopped, slightly toasted walnuts, pepitas or roasted sunflower seeds

Lettuce cups if you desire to use for serving

Now, the traditional dressing of this salad calls for 6 tablespoons mayonnaise. However, if you have an aversion to mayonnaise you can always use plain, Greek yogurt. If you want to be dairy free altogether, mix some olive oil & apple cider vinegar together and dress to taste. This is the perfect side dish to compliment your holiday meal as cabbage Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. Cabbage also has nutrients that keep the lining of your stomach and intestines strong and if you dress it with apple cider vinegar you get an extra dose of gut healthy bacteria as well.

Cranberry Relish:

The following recipe is doubled so feel free to cut in half if you desire a smaller quantity:

Empty 2 Bags of Cranberries (preferably organic if available) into a stockpot

Add 1 Cup of Water and,

1 Cup of Orange juice with pulp

1 teaspoon of both orange and lemon zest (the lemon is for added color

1 Cup Sugar and Half a cup of Real Maple syrup (not the kind made with corn syrup

Bring to a boil and then lower the heat to allow the mixture to simmer. Stir occasionally and watch/listen for the cranberries to pop, which is in roughly 15 to 20 minutes. Turn off heat and allow the mixture to cool for 30 minutes prior to refrigerating if you are making it the night before your meal.

Here are some ways that I like to enjoy leftover cranberry relish:

Add a tablespoon to Greek yogurt for breakfast or to vanilla ice cream for a really refreshing and delicious dessert

Add a tablespoon (or more) to a slice of warmed apple pie

I’d love to know if you made either one of these recipes and hear how it went for you.

Feel free to email me at [email protected]

Follow me on Instagram @thevoicekitchen

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

Voices heard in the intro:

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.

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! 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. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !

I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space. Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.

As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’, a podcast all about how women work.

From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.

Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.

Ultimate Vegan Lasagna Ingredients

• 1 can cannellini beans
• 1 cup raw cashews soaked in water for 30 mins
• 2 garlic cloves peeled
• 2 T lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water
• 1 T basil
• 1/4 cup nutritional yeast
• 1/2 tsp salt or to taste + freshly ground black pepper
• 1/2 tsp onion powder

• 4 cups marinara {favorite homemade or jarred}
• 1 red bell pepper
• 1 cup baby spinach
• 1 pint mushrooms sliced
• Other veggies: zucchini, onion, etc.
• 1/4 cup almonds ground
• 1 lb lasagna noodles
• Italian seasoning
• Black pepper

1. Prepare pasta according to package directions.
2. Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.
3. Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
4. Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.
5. Top with ground almonds & Italian seasoning or basil.
6. Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.

For more info or to contact Jen, visit her at:

Facebook & Twitter via Hire Jens Voice

Instagram @hirejensvoice

www.hirjensvoice.com

www.realwomenswork.com

www.ponderingjen.com

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: [email protected]

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: 'Lasagna' by The hungry Food Band

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

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

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! 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. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !

If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.

My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.

His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.

He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.

He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.

Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.

Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...

"TAVERN" MOUSSE CAKE

Crust

2 cups ground vanilla cookies (about 38 cookies)

2 tablespoons sugar

5 tablespoons unsalted butter, melted

Filling

6 tablespoons rum

1 envelope unflavored gelatin

2 1/2 cups chilled whipping cream

9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 8-ounce packages cream cheese, room temperature

1 cup sugar

1 cup toasted coconut

For crust:

1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.

For filling:

1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in

1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)

2. Place rum in a bowl. Sprinkle gelatin over to soften.

3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.

4. Stir in gelatin mixture. Cool slightly.

5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.

6. Slowly beat white chocolate mixture into cream cheese mixture.

7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.

8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.

9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.

10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)

You may contact Jim via:

Business email Address: [email protected]

Business website: https://jimcoopervo.com

Host of the hydrant : https://jimcoopervo.com/the-hydrant

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: [email protected]

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: 'Mousse Cake' by Hmm, That's Strange

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

Thank you for li...

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)

1⁄2 cup of Tequila

1 Fresh squeezed Lime

1⁄4 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: [email protected]

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: [email protected]

Follow me on Instagram ...

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: [email protected]

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: [email protected]

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. Reme...