Richard Durrington . Tequila Lime Fajitas
05/10/24 • 45 min
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! 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 ...
Previous Episode
Nadia Marshall . Saag Paneer
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:
[email protected] 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: [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: '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!
Next Episode
Julie Ayotte . Gateau Chomeur
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: [email protected]
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: [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: 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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