The Voice Kitchen: where recipes & voice talent blend! copertina

The Voice Kitchen: where recipes & voice talent blend!

The Voice Kitchen: where recipes & voice talent blend!

Di: Cheryl Holling
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 In each episode, Cheryl invites a talented voice actor into the Kitchen to share their favorite recipe, while also delving into the origins, significance and the meaning it holds for them. 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, this podcast will hopefully leave you feeling inspired and hungry for more!2023 Arte Cucina Enogastronomia Intrattenimento e arti dello spettacolo
Episodi
  • Mark Henderson . Texas Chicken Noodle Casserole

    Mark Henderson . Texas Chicken Noodle Casserole
    Apr 23 2026
    This week I'm joined by Mark Henderson; a teacher, scientist, musician, and voice actor whose sound is as trustworthy as your favorite family recipe. We're talking about authenticity, rhythm, science, storytelling — and what makes a voice truly resonate. Mark Hails from Bonita, California, a rural community in southern San Diego County. Known for its equestrian charm and proximity to the Sweetwater Reservoir, it's the perfect backdrop for Mark to slip, or I should say sip away, for a little midweek wine tasting to balance booth life with the rich local offerings around him. And speaking of offerings, family recipes are a lot like sacred offerings passed down on handwritten, oil-stained recipe cards, family cook books, or while cooking in the kitchen. For Mark, that recipe isTexas Chicken. He's not sure where it originated, but from the very first time it appeared on his mother's table, it was a hit. It showed up at numerous church potlucks, before he and his brother's made it for their own families, and later into the homes of his daughters, who are carrying this family recipe forward. It's the kind of recipe that invites adjustment — more chilis for heat, extra cream for richness, another layer of cheese on top — yet somehow, the heart of it never changes. And that raises an interesting question: what makes something, or someone, able to adapt, to resonate in different rooms, with different people, and still remain unmistakably authentic every single time? Because the voice is a lot like that family recipe. And today's guest knows exactly what that journey looks like. Texas Chicken Noodle Casserole Recipe makes 1 9x13 "regular" baking dish This recipe can easily be adapted to you and your family's tastes and is scalable for larger needs. Want more chicken? More chilis? Creamier? Vegetarian? add or subtract at will. Ingredients: 1 - 16 oz. bag of extra-wide egg noodles 16 oz. shredded cheese (sharp cheddar was used here, but Mexican mix or cheddar/jack works great) 2 cans chicken breast, drained 1 med yellow onion, diced medium 2 - 7 oz. cans diced green chilis 2 cans cream of chicken soup Milk Salt & pepper Tools: 9x13 baking dish baking pray large spoon large bowl to mix ingredients Heat over to 350 Start large pot of water to boil. Cook noodles as directed, removing while still having a slight bite to them. Begin cooking onions over med-high heat until translucent, but not soft. In the bowl, mix cheese, peppers, soup ,and chicken. Add onions when ready. When ready, drain noodles and add to bowl. Mix well. Add salt and pepper to taste (I know - vague! Depending on the saltiness of the cheese, add to your taste. People can always more. As for the pepper, we like the flavor it brings to the dish. You should be able to see it and taste it, but again, people can always add more). Pour into a baking dish and cook in a preheated oven for 45 mins, or until the cheese is melted and the top is beginning to brown. Stores well (if it lasts that long), and reheats great! You can contact Mark via the following links: Business email Address: mark@mhvoicetalent.com Business website: www.mhvoiceTalent.com LinkedIn: www.linkedin.com/in/mhvoicetalent Instagram: @mhvoicetalent If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen To contact me for my voiceover services: www.cherylholling.com 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: 'Chicken' by Sergey Kovchik Outro "chicken" by Cheryl Holling Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening. Please remember to like, follow and share! I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.
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    42 min
  • James Cheatham . Buttermilk Pie

    James Cheatham . Buttermilk Pie
    Apr 2 2026
    Today's VO Chef, James Cheatham, brings us a pie recipe that feels like a hug for the soul, with a voice that carries us across galaxies, battlefields, and back home again. He says this pie is not flashy. It doesn't need layers of ganache or a dramatic drizzle. It's simple, golden, and "quietly spectacular", like the kind of Southern comfort that sneaks up on you and suddenly becomes tradition. In addition to his baking prowess, James served in 4 tours of duty, for both the US Navy and US Army, that took him to over 17 different countries while developing a deep respect and fascination for the various cultures, ethnicities, accents, and personalities of the people he encountered. Having grown up in the theater, playing a diverse range of characters, he eventually transitioned into audiobooks which quickly became a natural home for his repertoire of characters that he's since parlayed into a multi-award-winning audiobook narrator. James is the owner and CEO of Wilderness Fire Productions, LLC which he formed in 2018, and is the host and creator of Idiosyncratic Fables; a podcast that offers his guests a safe space to share their unique and unusual stories. As an avid player of role playing games for over 20 years, James recently added author to his repertoire and is in the process of completing an original dark fantasy loosely based on Dungeons and Dragons. So let's meet this multi-faceted man by welcoming James Cheatham into the Voice Kitchen Buttermilk Pie Recipe: Ingredients 1 unbaked 9-inch pie crust (store-bought or homemade) • 1 ½ cups granulated sugar • 3 tablespoons all-purpose flour • 3 large eggs • 1 cup buttermilk • ½ cup unsalted butter, melted and slightly cooled • 1 tablespoon lemon juice (optional, for brightness) • 1 teaspoon vanilla extract • ¼ teaspoon ground nutmeg (optional, for warmth) • Pinch of salt Instructions 1. Preheat oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges. 2. In a large bowl, whisk together sugar and flour until combined. 3. Add eggs and whisk until smooth. 4. Stir in buttermilk, melted butter, lemon juice, vanilla, nutmeg, and salt. Mix until fully incorporated. 5. Pour the filling into the unbaked pie crust. 6. Bake for 45–55 minutes, or until the center is set and the top is lightly golden. It should jiggle slightly but not slosh. 7. Let cool completely before serving. Chill in the fridge for a firmer texture, or serve at room temperature for a softer custard. Buttermilk Pie, it's not just dessert, It's a quiet ritual, a little Southern magic tucked into a flaky crust. Every time you bake it, you'll be reminded that comfort doesn't have to be complicated. It just has to be honest. If you've never tried it, consider this your invitation. Pull up a chair, grab a fork, and let this humble pie surprise you. Because sometimes, the most unforgettable flavors come from the recipes that whisper, not shout. And if you do make it—don't just taste it. Share it. That's how traditions start. Contact James Cheatham directly at: Business email Address: james.r.cheatham@gmail.com Your business website(s): https://www.narratorjames.com Link Tree: https://linktr.ee/wildernessfireproductions If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com Follow me on Instagram @thevoicekitchen To contact me for my voiceover services: www.cherylholling.com 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: 'Buttermilk Pie' from the album Mojave River by Chris Stuart and Back Country Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening. Please remember to like, follow and share! I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.
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    46 min
  • Lisa Swinton . Corned Beef & Cabbage

    Lisa Swinton . Corned Beef & Cabbage
    Mar 11 2026

    Today, we're stirring up Joy with a woman who truly lives at the intersection of story and voice, as a way to foster connection with people and places. My guest, Lisa Swinton, is an award-winning romance author, musical theater grad, world traveler, scuba diver, singer, and voice-over actor known as the JOYful VO!

    She holds a B.A. in Musical Theater, and has decades of acting and singing experience; including a three year stint as a singer in Las Vegas!

    Lisa has presented at writer's conferences and retreats across the U.S.A. including the Nebraska Writers and San Diego Writers Guilds, Storymakers Midwest, & The Writing Gals. She's presented classes on setting, drama & tension, how to be a healthy writer, and getting feedback without breaking.

    Quite the list of accomplishments given she got into writing on a dare! (we'll definitely be chatting about that).

    As a world traveler, Lisa likes to learn the local languages of the countries she visits, which means she's dabbled in Spanish, French, Italian, Russian, Czech, and Japanese.

    Lisa joins me to talk about storytelling across mediums, connecting through voice, and a St. Patrick's Day dish that carries history, resilience, and comfort in every bite.

    So let's spark some JOY by welcoming Lisa Swinton into The Voice Kitchen!

    Corned Beef & Cabbage in the Crock Pot from Celebrations by Julie Badger Jensen

    2 lbs small red potatoes (scrubbed)

    2 C baby carrots (whole)

    1 onion cut into large wedges

    3lb corned beef brisket with seasoning packet

    1/2 head of cabbage cut into wedges

    1/4 C butter melted

    Salt & pepper to taste

    Place potatoes, carrots, & onions in a 5-6 quart crock pot. Top with corned beef brisket and seasoning packet. Add enough water to just cover the brisket. Put on the lid. Cook on high for about 8 hours or until the meat is tender.

    Add cabbage wedges to the crock pot and cook for 15 minutes or until cabbage is tender.

    When you're ready to serve, remove corned beef, place on a platter and cut across the grain into thin slices.

    Remove vegetables with a slotted spoon and either surround the beef or put in separate bowls. Pour butter over the vegetables, and salt and pepper to taste.

    Serves 6.

    Contact Lisa Swinton directly at:

    Email Address: lisa@lisaswinton.com

    Business website: www.lisaswinton.com

    IG: @lisaswintoncreative

    If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    To contact me for my voiceover services: www.cherylholling.com

    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: 'Irish Reel' from the album Handmade by Tonewoods

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

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

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

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    47 min
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