My Passion to be the Next Food Network Star & Video Audition...

My passion to be the Next Food Network Star started 8 years when I first starting watching the show...since then I haven't missed an episode...

The first year I applied I didn't really have a COV (Culinary Point of View), I just wanted to teach people how to cook for a healthy lifestyle...Back then I was co-founder of a loose leaf tea and Steepware company (The Tea Spot) and was in charge of sales, marketing & PR...To help grow brand awareness, increase sales and fuel my passion to teach people how to cook, I held cooking with tea classes at numerous retail outlets and grocery stores we sold to...Here's me at Whole Foods Market, with a tea-licious frittata I taught people how to cook:-)

For my Oolong Infused Prosciutto & Veggie Frittata and other recipes, visit my Tea Spot Chef Blog...It's been dormant since 2011), but there are many recipes to explore there!!!

I even found my second home video audition for Next Food Network Star from 2009...Click here to check it out...WOW, I must say, my COV and presence on camera has evolved for the better...If I was picked back then, Suzie & Bob would've voted me right off...

Anyhow, since 2007 I've religiously applied to the Next Food Network Star. The majority of the applicants would've given up by now, but not me. People who know me, know I am very determined when I want something. I knew that if I developed my cooking skills and my COV then they would eventually pick me. So at the age of 31 I applied for a loan to attend the Culinary School of the Rockies (now known at Escoffier)...My schedule during that time was crazy...waking up at 5am to teach fitness classes, trying to launch a tea company during day and going to culinary school at night...Hardly spending anytime with my husband or friends, but I had a dream and I knew it was going to take a lot of hard work and long hours to accomplish it. And I knew I needed these skills if I was ever selected as a contestant for the Next Food Network Star...

Being in the Specialty/Natural Foods industry you meet a lot of people...In 2011, I met Guy, an unforgettable 'guy' who won season 2 of the Food Network Star, see photo above. He was at the Fancy Foods Show launching his salsa line...I told him I keep auditioning to NFNS and he told me to keep trying...Although I did't need to hear that from him, it was definitely reassuring...I even recreated one of Guy's salsas, Tea Twisted Guy's Salsa Verde, in appreciation for his inspiration...  

Two years ago I auditioned in NYC and got a call back. It was the Friday before Thanksgiving, and they needed me to submit my home video and some other info by Monday so they can review it...I had two days to script, film, edit, and cook...Although it wasn't a bad video, my COV didn't have any substance and I didn't really connect with the camera...Check it out HERE and see for yourself...

Fast forward to the present, it's 2014 and season 11 casting is underway. I'm very focused (some might say obsessed) to make it this year. Usually, I wait until the last minute to apply and I either apply at a open casting call or by application or a home video submission...Not this year...

This year I attended 2 open casting calls (Austin & Miami), an application, and submitted a home video with help from my friend Jeanne Eisenhaure, founder of 23Sons...Thank you Jeanne, you rock!!! I can't believe it's your first video...

I'd love to hear your feedback, especially on my COV - Primal Eats...

FYI: the video can only be 3 minutes, not much time...

You want the Spaghetti Squash Recipe...???

Lamb Meatball recipe coming soon...

Wish me luck, I have a follow-up meeting with their casting team tomorrow...

My Go-To Chicken Salad Recipe - This Week Featuring a Tomatillo - Jalapeño - Avocado Aioli...

I usually make some kind of poached chicken salad for the week, it's my go-to lunch/snack...

Why poached the chicken...??? 

Because it stays juicier and absorbs the flavor of the dressing/sauce better...

Why Tomatillo - Jalapeño - Avocado Aioli...

Because I had fresh tomatillos and jalapeños from my garden and in my opinion nothing goes better with those two ingredients then avocado...so I used an avocado (good source of fat) instead of oil to create this deliciously creamy aioli...You might want to double the recipe so you have it for the week!

Ingredients: Poached Chicken

- 4 Organic/Free Range Skinless Chicken Breasts (3 lbs)

- Salt & Pepper

- Curry Powder

- Chile Powder

(Note: you can use whatever spices you like, but whatever you do - SEASON THE WATER)

Instructions: Poached Chicken

1. Season the chicken breast liberally with salt, pepper, curry & chile powder. I like to season the chicken before putting it in the water and instead of putting the seasonings in the water because then I know I seasoned it enough. If I just season the water, then I tend to not season it enough.

2. Place the well-seasoned chicken in a pot.

3. Cover chicken with water, a couple inches from the rim. Don't fill it up all the way or it will boil over and you will create a mess:-(

4. Bring to a boil with lid off, cover and bring to a simmer (low heat) for about 10-15 minutes. Turn off and let sit for another 5-10 minutes.

5. Chop the chicken by cutting through the middle, stacking it on top of each other and cut lengthwise, then cut across to make cubes.

6. Place the chopped chicken back into the broth if & only if you like your chicken salad a little wet or if the chicken still needs to cook a little. Cover the pot if the chicken still needs to cook, if it's really pink put it back on the stove for a little longer.

7. Drain the chicken (I keep the chicken stock because I know I'll use it for something).

8. In a big bowl, fold in about 1 cup of aioli to the chicken. This week I also added some red bell pepper, shredded carrots, and some shredded brussels sprouts and kale (since I had those items in the fridge already).

9. My go-to wrap is CABBAGE, it's not only Whole30 certified, it also stays crunchy unlike bread and I love crunch...

In my opinion...eating is 30% texture, 50% flavor & 20% appearance...

Below is what I had for lunch...hope you guys give this a try...

Ingredients: Tomatillo - Jalapeño - Avocado Aioli

- 2 Large Eggs (Organic/Free Range)

- 5 Tomatillos (Fresh)

- 1 Lime, Juiced

- 1 Lemon, Juiced

- 1 Jalapeño (I like to seeds for heat, but deseed if you don't like it HOT)

- 1 Large Avocado

- Salt & Pepper to Taste

Instructions: Tomatillo - Jalapeño - Avocado Aioli

1. While the chicken cooks, whisk the eggs in a food processor or blender. Add the juice of 1 lime and 1 lemon. Add tomatillos and jalapeño and let the ingredients meld together. Add the avocado last and blend until mixture becomes fluffy and creamy.

2. Remember, make double or you will regret it...this is great with egg muffins, dip with veggies, spread it over fish, dip with sweet potato fries...