Holiday Cake Truffles

I know this cooking demo is delayed getting posted on here but life has been crazy busy. On this cooking demo, I am promoting my 2nd cookbook that will be coming out soon. Due to my life being so busy the past few months, the book will not be ready for purchase until May or June.  It is being designed as I write this and I will let you know when you can purchase your copies.

If the video does not show up, click here to watch.

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Seafood Au Gratin – WVLT Chef Walter

I recently cooked with Chef Walter on WVLT Knoxville, TN, making my Seafood Au Gratin recipe from Be Your Own Chef.

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Homemade Stuffing – Chef Walter WVLT 12.21.2012

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Turkey Pot Pie – Cooking Demo on WVLT Knoxville 11.1.12

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Dreamsicle Ice Box Pie Cooking Demo – Live at Five at Four WBIR

This is the cooking demo from Live at Five at Four Channel 10 Knoxville that aired on September 18, 2012. We made the Dreamsicle Ice Box Pie from Be Your Own Chef cookbook.


12 oz frozen orange juice concentrate (slightly thawed)

1 (8 oz) container whip topping (fat free)

1 (14 oz) can sweetened condensed milk

2 graham cracker pie crusts



  1. In a bowl, mix orange juice concentrate with whip topping and condensed milk.
  2. Pour into graham cracker pie crusts.  Cover and freeze for 8 hours.  Serves 12-16.


Original Ingredient:

Replace With:

whip topping

canned whipped cream, rice whip,  soy whip, or  mix/whisk heavy whipping cream

sweetened condensed milk

 Blend 4 oz silken tofu, ¼ cup soy milk, and ¼ cup granulated

sugar or maple syrup all together until smooth.

graham cracker pie crusts

gluten-free pie crust mix or vegan graham cracker pie crusts

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Italian-style Balsamic Quesadilla Cooking Demo with Chef Walter – WVLT Channel 8


2-4 boneless, skinless chicken breasts cut into bite-size pieces

4-5 Tbsp extra-virgin olive oil

salt and ground black pepper to taste

1 diced red onion

¼ – ½ lb chopped cremini mushrooms

¼ lb deli-sliced pepperoni, cut into small pieces

¼ – ⅓ cup balsamic vinegar

1 Tbsp Dijon mustard

1-2 chopped green onions

1-2 cloves grated/chopped garlic

1 Tbsp chopped fresh parsley (1 tsp dried)

1-2 cups shredded parmesan cheese

1-2 cups shredded mozzarella cheese

4 whole wheat tortillas


  1. Preheat quesadilla press (if using one).
  2. Brown chicken in stovetop skillet over medium-high heat with 1-2 Tbsp olive oil.  Allow chicken pieces to release from skillet before turning them to cook the other side.  Sprinkle in salt and pepper.
  3. Once chicken has almost browned, mix in onion and mushrooms until tender.
  4. Then add pepperoni to skillet and mix all together.  Reduce heat to low.
  5. In a small bowl, add balsamic vinegar, mustard, 3-4 Tbsp olive oil, green onions, garlic, and parsley.  Mix well.
  6. Brush mixture with basting brush/pastry brush onto one side of all tortillas.
  7. On half of each tortilla, sprinkle half the cheeses.  Then spoon chicken and vegetables on top of cheese.  Sprinkle remaining cheese on top.
  8. Fold over the other half of each tortilla onto the cheese and press to close.
  9. Cook each quesadilla in a quesadilla press, microwave, or skillet until cheese is melted.  If cooking in skillet, lower heat to low- to medium.  Then, flip halfway through cooking process to brown each side of tortilla.  Serves 4.



Original Ingredient:

Replace With:

chicken breasts

boneless skinless chicken thighs, steaks, pork, portobello

mushrooms, eggplant, or extra firm tofu

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine

red onion

yellow or white onion

cremini mushrooms

any type of mushrooms

deli-sliced pepperoni

packaged pepperoni, thinly sliced soy-based pepperoni,

pancetta, prosciutto, salami, or pastrami

green onions


garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic


chervil, cilantro, arugula, or basil


any type of shredded cheese or soy-based cheese

whole wheat tortillas

flour tortillas or gluten-free tortillas


chef’s tips

- Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

- Do not salt mushrooms until after browning them.  Salt draws out the moisture from the mushrooms and slows down the cooking process.

- To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

- To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, or store in a cool location away from direct sunlight.  Do not refrigerate.

- Simply grate garlic with a zester/grater to make garlic paste.

- Alternate way to make garlic paste: peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with both sides of knife.

- Rub fingers on stainless steel underneath water to remove garlic smell from hands.

- Mashing/cracking garlic first allows for easier peeling.

- Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

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Cooking Demo with Chef Walter

This is the cooking demo with Chef Walter that I did on December 19, 2011.  Chef Walter has his own cooking segment on WVLT Channel 8 Noon News everyday in Knoxville.  He asked if I would come and cook with him.  We made my Provolone Pepperoni Pepper Panini from Be Your Own Chef.


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Live at Five at Four Cooking Demo

This is the cooking demo from Live at Five at Four Channel 10 News Knoxville.  Aired on December 19, 2011.  We made the Angelic Layered Holiday Dessert from Be Your Own Chef cookbook.


Hampton Roads Show Cooking Demo

On November 3rd 2011,  I was on The Hampton Roads Show on WAVY Channel 10 doing a cooking demo.  I made 2 recipes from my cookbook Be Your Own Chef: Taco Pizza and Homemade salsa.

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WBIR Channel 10 KnoxvilleTV Interview/Cooking Demo

On October 17th, 2011,  WBIR Channel 10 Knoxville interviewed me about living with a chronic illness.  Then, on October 19th I went down to their studio to do a cooking demo and made a recipe from Be Your Own Chef.

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