The Voice Kitchen: where recipes & voice talent blend!

Cindy Kay . Red Thai Curry

Today we're serving up a conversation that is truly rich and layered. My guest is an award-winning audiobook narrator whose voice has carried listeners across galaxies and an extraordinary range of genres — from courtroom thrillers to the tender first pages of a children's story to the electric tension of a literary mystery. And speaking of galaxies, I actually crossed paths with her as a fellow cast member on the sci-fi podcast The Mysterious CHIRP, where she played Sergeant Boorsha of the Intergalactic Police Force — boarding the CHIRP from the sister ship, The Black Opal. Originally from the Bay Area in California, her path to audiobook narration unfolded through a deep and lifelong love of literature — long before she ever stepped into a recording booth. She spent years in lecture halls, libraries, and university classrooms, immersed in the world of stories in a very different way. You see, Cindy Kay — or rather, Dr. Kay — earned her PhD in Comparative Literature from Purdue University, and it was during her twelve years as a university professor that she discovered audiobooks and quickly fell under their spell. Around that same time, she began volunteering to read aloud to children, including kids with ADHD and autism. It took a friend asking, "Did you know you could get paid for this?" for everything to click into place. Since 2019, Cindy has narrated over 450 audiobooks, working with such prestigious publishers as Penguin Random House, Simon & Schuster, Hachette, Tantor, Recorded Books, and Blackstone. Much like the recipes we share here in the Kitchen, Cindy's characters are each one-of-a-kind — and today, she's bringing her family's Red Thai Curry to the table. So let's warm things up by welcoming Dr. Cindy Kay aboard The Voice Kitchen! Thai Red Curry (45 min cooking time) Begin cooking Jasmine rice. Ingredients: 2lbs of meat; beef, pork or chicken Red or Prik king curry paste, 1-2 small cans, to taste (1 can is light; 2 is bold) Vegetable oil, 2 TBsp Chicken broth, 2 cups Shallots, 1 Onion, 1 Fresh Ginger, Tbsp Cilantro or Thai basil, 1 cups, chopped 5-6 Kaffir lime leaves Fish sauce, 6 Tbsp Sugar, 6 Tbsp Coconut cream, 2 cups, approx. Method: Pan sear curry paste in oil until fried. Saute shallot, onion in oil until glazed, then add ginger. Set aside. Cook the meat. For beef or pork, cut into thin strips and seared until cooked about 2/3 through; if chicken, then cut into thin strips and cooked completely. In a separate pan, make a slurry out of the fish sauce and sugar, and caramelize. Add chicken broth, curry paste and lime leaf. Combine everything in a pot, then add coconut cream and Thai basil/cilantro. Adjust to taste. Serves 8-10. To contact Cindy: Business email Address: cindy@cindykayvo.com Business website: cindykayvo.com [http://cindykayvo.com/] Instagram: @cindykay_vo Facebook: @cknarrates If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com [thevoicekitchen@gmail.com] Follow me on Instagram @thevoicekitchen [https://thevoicekitchen/] To contact me for my voiceover services: www.cherylholling.com [https://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: 'Thai Jam' by Toby Darling Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you for listening and please remember to like, follow and share! I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.

Mark Henderson . Texas Chicken Noodle Casserole

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 [mark@mhvoicetalent.com] Business website: www.mhvoiceTalent.com [https://mhvoicetalent.com] LinkedIn: www.linkedin.com/in/mhvoicetalent [https://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 [thevoicekitchen@gmail.com] Follow me on Instagram @thevoicekitchen [https://thevoicekitchen/] To contact me for my voiceover services: www.cherylholling.com [https://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'.

James Cheatham . Buttermilk Pie

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 [james.r.cheatham@gmail.com] Your business website(s): https://www.narratorjames.com [https://www.narratorjames.com/] Link Tree: https://linktr.ee/wildernessfireproductions [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 [thevoicekitchen@gmail.com] Follow me on Instagram @thevoicekitchen [https://thevoicekitchen/] To contact me for my voiceover services: www.cherylholling.com [https://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'.

Lisa Swinton . Corned Beef & Cabbage

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 [lisa@lisaswinton.com] Business website: www.lisaswinton.com [https://www.lisaswinton.com] IG: @lisaswintoncreative [https://www.instagram.com/lisaswintoncreative/] If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com [thevoicekitchen@gmail.com] Follow me on Instagram @thevoicekitchen [https://thevoicekitchen/] To contact me for my voiceover services: www.cherylholling.com [https://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'.

Tim Ratliff . Runza Casserole

Welcome to The Voice Kitchen: 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 to talk about creativity, food, and the stories that flavor both all while sharing their most special recipes! Today we're cooking up a delicious conversation filled with storytelling, creativity, and comfort food, as my guest, Tim Ratliff, is a passionate audiobook narrator whose storytelling roots stretch back to his college days in Omaha, NB. Before finding his true calling behind the mic, Tim spent more than 10 years working in nearly every aspect of the construction industry. But once he stepped into improv and voiceover classes, everything changed, he discovered audiobooks, and the magic of bringing stories to life became his purpose. As a narrator, Tim says 'there's nothing like the feeling of lifting ideas, places, characters, and human emotions off of the page for the listeners to experience. It's literally magic, and we could all use more of that authenticity, wonder, and human connection these days." And I couldn't agree more! Tim makes those connections in narrating Sci‑Fi, Thriller, and Mystery, Fantasy, and Business, Self‑Development, Science & Tech, Biographies & Memoirs in the non-fiction categories. With his smooth, gravelly baritone and dynamic vocal range, Tim transports listeners into epic worlds full of high stakes, heart, humor, and wonder. When Tim isn't in the studio narrating adventures, you'll likely find him and his wife at the dog park or beach with their fur-babies, Reggie and Oscar. Tim is joining me to talk about his voiceover journey and one of his most beloved recipes that is deeply connected to his Nebraska roots — the historic Runza, a cabbage-and-beef–filled pastry passed down through generations from its German-Russian origins. It's a recipe that reminds him of home, family, and warmth. Tim's Homemade Runza casserole Preheat oven to 375 degrees. Recipe: 3 lbs hamburger 1 head of cabbage 1 large onion 2 jalapenos (optional) 1 tube Pillsbury crescent rolls Spices and seasoning as desired Use a food processor for cabbage and onion. Process it to about a mince or so. Place in a pan with oil and cook can age,onion, jalapeno mix until soft. Brown the hamburger and drain. Then combine everything together and let it all homogenize. Place filling in standard baking pan so it's level. Then take Pillsbury crescent roll and just lay the whole thing flat on top and bake until golden brown. Bonus: add cheese on top and whatever else you want. You could make a Swiss mushroom version, Philly style, cheeseburger, etc. Nebraska's Homemade Runza from My Farmhouse Table Course Main Course Cuisine American, German Prep Time 30 minutes Cook Time 20 minutes Rise TIme 1 hour Total Time 1 hour 50 minutes Servings 12 Ingredients Dough * 4 1/2 cups All-Purpose Flour * 1/4 cup Sugar * 2 pkgs (1/4 oz) Yeast * 1 tsp Salt * 3/4 cup Milk * 1/2 cup Water * 1/2 cup Butter * 2 Eggs Filling * 2 lbs Ground Beef * 1 Small Onion, diced * 4 cups Cabbage, chopped * 2 tsp Seasoned Salt * 1 tsp Pepper Instructions Dough 1. Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. 2. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F. 3. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. 4. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. 5. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour. Filling 1. While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain. 2. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined. Assembly 1. Punch dough down, and divide into 12 equal portions. 2. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size). 3. Place a heaping 1/2 cup of filling into the center of each dough piece. 4. Fold dough over filling. Seal and tuck edges. 5. Place onto a greased baking sheet (edges can touch). 6. Bake at 350 degrees F for 18-20 minutes or until golden brown. Recipe Notes Recipe Notes: * These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated. * Can use 2 (8oz) cans of sauerkraut in place of cabbage. * Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version. * For a shortcut, use thawed frozen bread dough in place of making the dough from scratch. Contact Tim via the following: Business website: https://timratliffvo.com/ [https://timratliffvo.com/] Social media links: https://linktr.ee/TimRatliffVO [https://linktr.ee/TimRatliffVO] If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com [thevoicekitchen@gmail.com] Follow me on Instagram @thevoicekitchen [https://thevoicekitchen/] To contact me for my voiceover services: www.cherylholling.com [https://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: 'Beautiful Nebraska' from the album We've Got it all in Nebraska by Mike Mennard 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'.