Chef Derek Paterson

I'm so excited to have Julie C. Myers featured in One on One. She is the world's top Stevie Nicks tribute artist and is currently getting ready to release her first solo album of rock-infused country music. She has traveled the globe thrilling audiences with her power house voice and performances as "Nearly Nicks". I am definitely looking forward to the new album. Also, I can't forget to mention that the recipe Julie shares with us is absolutely delicious!!!!
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Chef D: Can you share with the readers a little bit about yourself.

Julie: I am originally from Memphis, Tn. I grew up there and have been an entertainer most of my life. I bounced back and forth from LA to Vegas for many years and have performed all over North America. I was a dancer/backup singer for many years before concentrating my efforts on a Tribute to Stevie Nicks which is where I started concentrating more on being a vocalist. I am now happy to announce I have a CD of my own.

Chef D: Have you always wanted to be a singer? Who inspired you to be the person you are today?

Julie: I guess you could say that. With coaching from my mom (a classmate of Elvis'), I won my first talent show singing on stage at age six... where I had my 10th grade brother accompany me on guitar. More than just wanting to be a singer, I knew I wanted to be a multi-talented entertainer. No one thing was gonna define me. I was inspired to dance by everything from Shirley Temple, Fred Astaire, and Ginger Rogers, to Mikhail Baryshnikov, Martha Graham, and Gregory Hines.   I was inspired to sing by many other performers such as Linda Ronstadt, Bonnie Rait, and Don Henley and a great many I can't think to list. I am inspired to live well by many I have known to have overcome adversity and persevered through loss, illness and tragedy. They are all my heroes!

Chef D: Is there a side to you that the public never sees? Do you sometimes feel there are two different Julie C Myers?Julie: Oh God I hope so!!! LOL!!! Not really but I feel that that as a performer I am multi-faceted and my life on stage and as a performer is way different from my private life. It's just naturally a little polar opposite. People see me as super animated, excited, and high energy on stage... where I am actually a fairly mild tempered work-a-day house mouse on days off. I love to snuggle up with a book... or sit by the fire place and watch a little television when I get the chance....but even there, I enjoy programs like American Idol and The Voice etc.   Most days are spent tending to social media, rehearsing a little, and, if inspiration hits, working at songwriting.   I try to take in a movie every once in a while as well.

Chef D: What's the magic formula for success?

Julie: There is no such thing. It’s is all about hard work, perseverance and who you cross paths with. Making the most of every opportunity is paramount.

Chef D: How hard do you push yourself when it comes to your career?

Julie: I used to push myself quite hard and put huge demands on myself!   I still work hard these days but with a more laid back approach; I sort of have the "enjoy the ride while you're on it" sort of mentality if you will. I love where my life is going these days and I'm gonna take it all in and be grateful for each day.

Chef D: When are you completely satisfied with your work?

Julie: I don’t think any artist is ever really TOTALLY satisfied with their work. That's just natural. One month after I recorded my album in Nashville I was already listening with different ears. "Why did I sing that like that" or "why didn’t I sing this like this instead"?   It will drive you crazy if you let it and that is why artists stay hungry I think. It’s what drives them!

Chef D: When you are not working what do you do for fun?

Julie: I love to go hear live music (and sometimes dance), and I love to go out to eat...especially ethnic foods. Because I like to do THAT so much, I also like to go work out. I enjoy weightlifting and strength training. I find the added muscle helps burn calories so I don't have to watch my waistline so much. :)

Chef D: What do you do to relax?

Julie: I love to sit in my Hot Tub, hang out with my man and cat, watch a movie and have either Hot Tea or a glass of wine.

Chef D: What do you enjoy more, a night out on the town or staying in with that special someone?

Julie: Oh wow.. that really depends... on several things... on my mood, what is going on out on the town... how long to the day it is I that has to be the entertainer... and how much energy I have.

Chef D: Is there a city, country and venue that you have never performed in but hope to one day soon?

Julie: For me it's countries... The UK. Italy, France, Spain, Greece, and Australia for a start....and maybe a few South American countries such as Brazil, Argentina, and Chile as well.

Chef D: Is there someone that you have never worked with but would love to get the chance to do so?

Julie: Yes. So many! Every one that has ever inspire me from The Beatles, Janis Joplin Stevie Nicks, Tom Petty, The Eagles, Steve Perry, Linda Ronstadt, and Sheryl Crowe. I would LOVE to meet Dolly Parton some day! Also, I had a dream not too long ago that I recorded a duet with Justin Timberlake! How cool would THAT be??Chef D: Tell us about your upcoming album and when does it release?

Julie: The CD entitled “Rock On…Fearless Journey” releases on Feb. 24th and I am VERY excited! This is my first recording as myself, really. It kind of tells MY story in relationships, so to speak. All the wrong guys I dated... all the time I wasted on 'Mr. Wrong'... or on 'Mr. Right Now'. Grieving the loss of someone you love so deeply, you think it’s never gonna stop hurting... partying too much to try and cover up those hurting feelings... and the triumph of finally finding true love... and having a healthy relationship and CELEBRATING! This CD is about persevering, living strong, and "Rocking On!"

Chef D: When at home what is your all time favorite dish to make, can you please share the recipe with the readers.

Julie: I love Indian and Thai food… as well as Mexican. Those are my three favorite ethnic groups when it comes to food. I have a wonderful man that does MOST of the cooking... but I do have a lot of recipes I like... and I WILL help him with it. Here's one of my favorites. It's an ethnic dish, as most of them are.   Hope you like it too..!

I call it 'Chipotle Chicken Tortilla Soup'.

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Ingredients:

1 -14 oz can of Roasted Corn... (if you can't buy it roasted... do it yourself in a skillet... with a drained can of Green Giant Niblets and a little oil until little dark spots appear on the corn here and there. You can smell when it's getting roasted!)

1/4 pound of bacon diced into tiny pieces
4 Chicken Breasts deboned and diced into small bite sized pieces
9 Cloves Garlic minced
3 Large Spanish Onion chopped fine
3 Tbsp Olive Oil
3 Green Sweet Peppers diced small
3 Large cans diced Rotel Tomatoes or similar
1 -15 oz Can Black Beans rinsed and drained
1 - 5 oz Can Pickled Jalapeno Peppers
3 Qts prepared Chicken Broth
1/2 - 6.55 Fl oz Can La Costena Brand Chipotle Peppers in Adobo Sauce ... Diced finely
3 Tbsp Chili powder
3 Tsp Dried Oregano
1 cup of chopped fresh Cilantro packed
1 cup crushed Tortilla Chips
1 cup heavy cream
1/2 Tsp Red Pepper Flakes... or to taste
Salt and Black Pepper to taste.

Garnish:

Sliced Avocado
Lightly broken Tortilla Chips
Shredded Monterey Jack Cheese
Chopped Green Onion.

Saute Bacon adding onion fairly early in the process and caramelize. Add Chicken and Garlic and continue stir frying until cooked... adding the Chipotle peppers in Adobo Sauce and Diced Green Peppers as well. When the peppers are getting soft transfer to a large soup pot and add the rest of the ingredients. Bring to a boil and then simmer for 30 minutes or so.

This ends up being a fairly thick so you can add water as you see fit. I like to put it into a few mason jars while it's hot so they'll seal up... and, if I store them in the refrigerator, they'll last quite a while. I take them out to reheat and treat them like a concentrate, adding about another half the amount of water.
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