One on One: Julie C. Myers (Nearly Nicks)

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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Thanks again to Julie for taking part in One on One

Follow Julie on Twitter
Check out her Facebook
Nearly Nicks' Official Website

One on One: The Cheaters

I was given the opportunity to do a One on One feature with a incredible up and coming country duo "The Cheaters" after listening to their music I could not give up the chance in taking part in this. I'm such a huge fan of country music and I absolutely love "The Cheaters" great music, outstanding vocals. They are full of energy! I know you all will be hooked once you start listening to this band.

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Chef D: Thank you again for taking part in One on One, can you tell the readers a little about yourselves and the band "The Cheaters"

Cheaters: We (The Cheaters) are a country rock band that has been touring together for 10 years now and has released 4 studio albums.  We have played over 1,000 shows together, including the US, Europe, Asia, and Guam.  We are originally from Maryland.  However, we signed a management deal with Rusty Harmon (Former Manager, Hootie and The Blowfish) 2 years ago and now live together just south of Nashville in Thompson's Station, TN.  We probably spend more time with each other than we actually get to spend with our own family. 
Speaking of family...Brett and his significant other, Judith  have been together for over 10 years now.  He also is a proud Daddy of his beautiful 9 year old daughter named Dylan.  She is his entire world and the sweetest kid ever.  Me...I just recently got married in Mexico to my wife Emily.  Her and I have been together for almost 9 years now.  She is my rock and I just can't imagine life without her.  Both Judith and Emily have always been so supportive of our music career and both still continue to make many sacrifices to make it easier for us to pursue our dream of touring the world.
Both collectively as a band and individuals...Brett and I are very positive people that love touring the world playing music, meeting new people along the way, and enjoy being on stage!  We've been at it for a long time and never plan on stopping...EVER.

 
Chef D: Are you working on any upcoming projects, and is there a tour in the plans?

Cheaters: We just released our fourth studio record "Waitin' On Right Now" back on July 8th.  We also just recently announced our first single "She Got A Way," which will go to radio in October.  The music video will be shot in southern California Oct 1st and 2nd. Shooting locations include Malibu, Hermosa Beach, and Los Angeles.  We're so pumped for this!

Chef D: How long have you've been involved in music, and who are your influences?

Cheaters: Brett and I both started playing guitar 20 years ago.  However, we've had this band together for 10 years now.  We love playing country music, but our biggest influences come from southern rock and blues.  Brett grew up touring in blues bands playing Stevie Ray Vaughn, BB King, and Jimi Hendrix.  I was a little more into Led Zeppelin, Bad Company, and more of the bands that had an edgy rock/soul sound.  This is why our biggest influence collectively as a band, was always The Black Crowes.  Although, after moving to Nashville and collaborating with other writers in town, we started to lean a little more country in the songs we were writing and performing.  With this new direction, Brett has really started to take a liking to Brad Paisley's guitar playing, while I have really been diggin' on the vibes of artists like The Cadillac Three.




Chef D: Do you have a favorite band or artist that you hope to one day work with? And is there a city or country that you would love to visit and bring your show to..

Cheaters: We have always liked Eric Church.  We had the privilege of opening up for him in Dewey Beach, Deleware back in the summer of 2008.  There was maybe 500 people there.  It's been so cool to see him grow and become a super star.  We loved his music then, and still love it now.  It would be great to reconnect with him again.  He seems to really get the country rock thing.  As far as traveling the world goes, we've been lucky to get to play several other countries.  We played a festival in Lithuania in 2007 and it was awesome!  However, we would really like to get farther south in Europe and hit Italy.  We have always wanted to go there.

Chef D: Can you share with the readers and the fans something that they don't know about you guys...

Cheaters: This is probably the most un-rockstar response ever.  But, we have no tattoos and both have college degrees.  Brett has a degree in Economics and I have a Bachelor of Science in Biology.  People always assume we have tattoos because of our edgier sound and image.  But, nope.  Man, we're so normal...BORING! :)

Chef D: Do you write your own music? And if so where do you get the inspiration for your songs.

Cheaters: Yes, we write a lot of our own music.  We actually wrote every song on our first three records and half of the tunes on our most recent EP "Waitin' On Right Now."  Since moving to Nashville, we have been collaborating a lot with other notable writers in town.  The inspiration for these songs come from real life experiences with about places we go and people we meet along the way.

Chef D: What is your motto or the advice you live by?

Cheaters: Brett and I are very positive people and always look for the good in everyone.  With that being said, we really value our fans and make sure we always let them know how appreciative we are of their support.  We make it a point to always try and make a good impression with everyone we meet.  That is why we always live by this quote...
“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
― Maya Angelou

Chef D: Do you have a favorite song you guys love to perform on stage and is a fan favorite..

Cheaters: We love playing our new single "She Got A Way."  This song means so much to us.  It was the first one we ever co-wrote in Nashville with other writers outside of just band members.  The chorus is absolutely infectious and turns into a crowd sing along every time.  There is no better feeling as a musician than backing away from the mic and just letting the crowd take over and sing the words to your own song.  We were very lucky to be able to write this with Preston Brust and Chris Lucas of Locash Cowboys and Phil Barton.  These guys have all written #1's.  So, the fact that they agreed to write with us is something we have never taken for granted.  A lot of artists/writers are in town for years and never get the opportunity to collaborate with people like that.

Chef D: Here's a fun question for you both, What five things you can't live without?

Cheaters:
Jason
1. My wife Emily
2. My 2 black labs Maggie and Celia
3. Music
4. The Beach
5. Last, but certainly not least...our FANS!!!

Brett
1. Coffee
2. Sunshine
3. A hot shower
4. My guitar
5. An old pair of jeans

Chef D: And finally when at home what is a dish that is a family favorite can you share the recipe with us

Cheaters: Ok, this is an easy one.  We're from Maryland and grew up around the Chesapeake Bay.  If you've ever been there, then you know everyone eats steamed crabs seasoned with Old Bay.  And of course the best drink with that is draft beer!  It's so much more than just the food though.  It's about the gathering.  Everyone gets together, sets up fold out tables in the backyards and covers them with brown paper.  You just pour the steamed crabs in a big pile and we all dig in.  You can dip the crab meat  in vinegar or butter (or both).  Oh, one last thing.  Don't bother to wipe your hands until you are completely done... :)
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Old Bay Blue Crab

Ingredients

-36 Live Blue Crabs
-1/2 Cup Old Bay
-1/2 Cup Salt
-3 Cups Beer
-3 Cups Distilled White Vinegar
-Another 1/4 Cup of Old Bay

Directions
Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
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Thanks again to The Cheaters for taking part in One on One!

Follow The Cheaters on Twitter!
Check out there website!
The Cheaters' Facebook page
The Cheaters' Instagram
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One on One: Jaslyn Collis

Happy to be sharing this One on One with actress Jasyln Collis. Jasyln is a brilliant young actress that has been in numerous commercials, television shows, theatre productions and is currently working on some upcoming movies. I'm thrilled to be sharing this with you. Jasyln is a incredibly talented, young lady. I'm looking forward to seeing more of her work in the near future.

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1.     Can you tell me a little about yourself and your career... Are you working on any upcoming projects?

Well, I am a 14 year old actress, living in Calgary. I am involved in a few sports and love to read. I am in Grade 9 and attend an Arts School right now. Next year for High School I will be going into a full Performing Art’s Program. I have been on stage in different roles since I was three years old in a Dance Program and I haven’t looked back from there.  I love being in front of both audiences and the camera!  I started primarily in Theatre, but for the last couple of years have been primarily focussing on Film / TV. I haven’t given up theatre altogether, I did just finish a big play for my school, but just focussing more on Film.  I have a few upcoming film projects that I am very excited about, the first is a great supporting role in a Psychological Thriller / Horror, it’s going to be filmed here in Calgary in June.   The one that I am working on right now is a short called “Hikers” that we are trying to get funding for through Storyhive competition.  Also, hopefully, we have a film coming up in California this summer, but we are just waiting for confirmation on that one.  Really excited about all of these projects!

 
2. Can you tell us about StoryHive and the competition you have entered.

Storyhive is Optiks TV sponsored and they are putting on a competition in Calgary and Edmonton right now. They will be awarding 10 grants of up to $10,000, to help those in the film industry produce their own short 4-10 minute film. The local community registers as a voter and then votes for their favorite film pitches that they would like to see made.  Each person gets 10 votes – and can vote up to five times for the same film.  Then those winners that are awarded a grant produce their films and the films gets shown on TV in the fall – so this is a huge opportunity for a lot of people to see our film!   My friends and I are currently asking everyone we know to go online to storyhive.com (link below) and sign up and vote for our film “Hikers”. 

3. How does one go about getting into the acting business, and what are some of the difficulties in your career?

Well, there are differing opinions on this, but what I hear over and over is training, training, training.  How you choose to do this is your choice. There are a lot of respected post-secondary institutions offering programs, obviously I can’t attend those. So for the last couple of years I have been taking acting training through local companies, non-profits and even independent instructors offering private or group training and even day camps.   I have also been focussing on getting involved in making real films with some of my friends. Quite recently, I have also had some great opportunities offered for me to participate in other projects through some local directors. So you have to get experience to move forward – paid or unpaid...

Living in Calgary, there aren’t as many projects being filmed here as there are in Vancouver, Toronto and in the US. We are prepared to travel, but there are sometimes legalities and red tape as to who they are allowed to hire for certain parts, so in this way, I am hampered as to what I can audition for. However, I think that the main difficulty in this career for most actors is making enough money to allow you to continue training and focussing on acting. Rather, I think that a lot of people have to go out to find a day to day job to pay the bills – and fit in acting on the side which in itself means that they can’t be as successful.   It takes a lot of work to be an actor. I am hoping that the work I am doing now will help me with gaining enough experience that will allow me bigger and better things in the near future!

 
4. Do you have an actor or actress that inspired you to become who you are today, and is there an actor or actress that you would hope to work with in the near future?

Well, I am still young, so most of what I have seen is relating to kids, teens and families. I have watched lots of older family films and of course the regular kid/teen stuff.  But ultimately, with my schedule, I don’t actually get a lot of time to watch a whole lot of TV.  When I do, I like to watch The Hunger Games, Harry Potter films, Degrassi, Once Upon a Time, etc.  Some of my favorite actors are Emma Watson in Harry Potter, Jennifer Morrison from Once Upon a Time and some Adam Sandler films– he has a funny, awkward charm… I also got to meet Matthew McConaughey on set this year for Interstellar – and he was so nice!

 
5. What is some advice you would give someone aspiring to become an actor? Is it true the saying "If you set your mind to it you can do it"

I think that people who want to be actors just have to get out there, work hard and do it! Sometimes you have to make your own opportunities too by creating your own projects, by yourself or with your friends. You have to be online every day, looking for opportunities to volunteer to be in productions to gain experience and while doing that, you need to continue to train to stay ready… Sooner or later you will start to get paying jobs. Right now, I am very lucky that I get a lot of support in finding projects to work on through my parents and agent – and of course there is the work I do with my friends as well!  

Acting is a really competitive business – especially for girls / women. There are a lot of people out there who haven’t “made it” yet, so I am not really sure if this saying is true or not. I’m sure they are trying as hard as they can…   But, what I do know, is that this is starting to come true for me!  

 

6. What kind of roles do you prefer, and which has been your favorite character you have performed?
 
My preference is for dramatic pieces, so I am quite looking forward to all my films coming up. I can cry on cue and also love being the mean girl because it’s fun! I can give a pretty nasty mean girl look when I want!   I also enjoy comedic pieces, but I haven’t been successful in getting one of those roles yet.  Hopefully soon!  So far my favorite role has been “Scarlett” in Scared Stiff. Scared Stiff is just in the process of being submitted to film festivals, but a snippet of it can be seen in my Demo Reel on IMDb or on YouTube.  In the meantime, I am so excited about the 3 roles coming up – I have been given some fantastic opportunities and I am so grateful for them! Who knows, maybe in September I’ll have a different answer for this question.

7. And finally when at home with your family do you have a favorite dish you all enjoy having? And can you share the recipe with the readers...

One of our quick favorite family meals is a twist on Lettuce Wraps and Burritos, where we have Taco Wraps. Basically we take our Burrito makings and stuff it into large lettuce leafs. Roll it up like Burritos.  

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Ingredients:

Head of lettuce (Iceberg or Romaine) separated, washed & dried

Favorite Salsa

Ground Beef (Chicken or Turkey) browned

Favorite taco seasoning

Diced Tomatoes

Shredded Cheese

Drained Can of Corn (hot or cold)

2-3 Cups of Canned (drained) or Frozen Vegetables of choice

Brown the meat, drain, rinse if desired.  Put back in the frying pan and add in water and taco seasoning.  When the our meat is simmering with the taco seasonings we add in canned or frozen vegetables of our choice and simmer those too, then the dish gets a few extra vegetables. You can use mixed vegetables, peas, green beans, or your own favorite choices… If using mixed veg you won’t need the can of corn!

Then everyone dishes their own out their own based on their individual taste, wrap up the lettuce like a Burrito and enjoy! In the alternative, rip up the lettuce and make it a taco salad!

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Thanks again to Jaslyn for taking the time to be a part of One on One!

Click here to vote for "Hikers" on Storyhive

Jaslyn's IMDB

Jaslyn's Facebook

Jaslyn's YouTube

Jaslyn's Twitter

 

One on One: Matt Cermanski

This week's One On One is with singer/songwriter Matt Cermanski. Singing from a early age, growing up in Phoenixville,PA. Teaching himself how to play guitar, playing numerous popular venues and writing songs including the single "Chapter One" which was recorded by the Grammy award winning band The Trammps, it's all the makings of a true music superstar. I became a fan instantly after hearing and watching Matt for the first time on "The Voice" and was excited to see that Matt was part of Team Levine. It's just amazing to finally get the chance to talk with Matt and have him share a little more about himself!

 

 

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Chef D:  How old were you when you started singing? Can you remember the very first song you sang? Who inspired you to become who you are today? Do you have other family members in the music business as well...

Matt: I must have been 3 or 4 when I started singing, I had wrote a song about dolphins swimming in the ocean. There's a video of me singing it in my pajamas. it's a terrible song and I'm pretty sure I was making it up as I went. I have always been drawn to music, and I think it's because I have a really musical family. My father was a singer in a rock band. He really got me into music. My uncle is also the keyboard player for The Trammps. Who recorded the smash hit "Burn Baby Burn (Disco Inferno)"
 

Chef D: When writing your music, does it come to you right away, and what comes first normally the lyrics or the Melody? also when writing your music do you like to have a story or

Message in your songs?

Matt: I think each song is a different process. Sometimes ill be sitting there with a guitar and it flows out, but usually I'm in the shower that's where all the melodies come for some reason. The lyrics I always want to make meaningful and have a message for them. 

Chef D: Are you working on any upcoming projects that you can share with your fans... Do you have a singer or band that you wish to work with in the near future? Also a dream venue and city or country you hope to play as well..

Matt: I'm working on a new EP that I am really excited about. I'm gonna be recording it in a few weeks! Expect the music later this year. 

Chef D: Besides singing and songwriting, so you do any charity work?

Matt: I actually like to incorporate my performing into charity work. I've had the pleasure of playing at the JDRF walk in Philadelphia at the art museum the last 3 years.  

Chef D: And finally when at home with your family do you have a favorite dish that you can share. I would love to have the recipe for the readers and fans.

 

Matt:

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POLISH EASTER BREAD

SUPPLIES

8- 9X5 loaf pans

Large pot

2-mixing bowls

INGREDIENTS

6 cups of milk

3/4 cup water

2 sticks of butter

3 1/2 cups of sugar

10 eggs

3 packs of rapid rise yeast

pinch of salt 1 large box of golden raisens

5 pounds of flour

DIRECTIONS

In large pot scald milk

add butter

add sugar and salt

let mixture cool

In separate bowl add 3/4 cup warm water to yeast (set aside to rise)

beat eggs and add to cooled milk mixture

add yeast to milk mixture

slowly stir in 5 pounds of flour (do not sift)

stir in raisins

grease pans with butter (sides and bottom)

place mixture in greased bread pans- only fill about 1/3 of pan (bread will rise)

set aside for about 30-60 minutes to rise

preheat oven to 350 and bake for approximately 35-40 minutes or until toothpick inserted comes out clean and bread is golden brown on top. (allow more time for large pans less for small)

Makes approximately 8- 9x5 loaves

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A big thank you to Matt for taking part in this week's One on One!

Matt's Twitter
Matt's Facebook
Matt's Website
Matt's Instagram
Check out his music on iTunes!

One on One: Jordan Allard

This week's One on One is with country music singer-songwriter sensation Jordan Allard. Growing up in rural Manitoba, his music shows growing up in small towns, life on the farm, and how country folk like to have a good time. His voice is very recognizable and his music is very contagious. Check him out and listen to his genuine, great sounding music.

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Chef D: Have you always been interested in country music? Do you have family in the music business as well, or who were influences.. 

Jordan: I have been interested in country music for a very long time. Its something that I've enjoyed listening to but also lived a lot of the songs. I grew up on an acreage in a small town in Manitoba, Canada so a lot of country music kind of hits home for me. I do not have any other family members in the business but we all like to sing, and we all love music deeply. My mother has actually been a big musical influence for me because she has always sang to me as far back as i can remember and she raised me on awesome music. 

Chef D: Are you working on any upcoming projects that you can share with us. To date.. What has been your most memorable moment in your career so far. 

Jordan: I am currently working on getting my 7 song EP 'Born in the Country' out to listeners ASAP. Im hoping to have it out before summer. Most memorable moment in my career is actually just the whole experience. I did not expect for everything to blow up like it has, to date i have about 20,000 fans worldwide so thats been a shocker. Just being able to do what i love is a memorable experience. I am truly blessed.
Chef D: What are your fondest Music Memories from home? Were you inspired by any records or tapes played.. Do you have a favorite band or singer? And who do you hope to get the chance to work with? 

Jordan: A great memory i remember i was about 8 years old and me and my friends started a band with basically pots and pans and broom handles for guitars, clothes hampers for drum kits and we would crank the ghetto blaster (with some god awful pop songs) and 'practice'. I can say thats the first band i have ever been in and might have influence the musician in me in one way or another haha.  I could sit here for days and talk to you about favourite bands or singers, I'm a musician i have 40 favourite songs!!! I am influenced by many people over a wide spectrum of music. Michael Jackson is a great entertainer, Dwight Yoakam is amazing too. I grew up listening to John Fogerty with CCR and rocked out in high school to AC/DC. New age country; Dierks Bentley has a great sound I love his stuff and actually i'd love to work with him one day. 
Chef D: Besides singing, do you have any other interests? And how do you balance your music career with your everyday personal life? 
Jordan: Music takes up a large portion of my life now but some other interests include Hockey, Rugby, Hunting, Bowling. I do have to balance my music with everyday life. I am not at the point in my career where that is all i can focus on. I have a job that i work to help pay the bills, I hang out with friends when I'm not playing shows or on the road. Me and my buddy love playing ps3. Im a pretty normal guy jut living life and trying to make it the ever growing world of country music. 

Chef D: And finally when at home with your family is there a dish that the whole family loves, and can you share that recipe with your fans.. 

Jordan: Me and my family love Carrot Spice Cake!!. Its probably the best desert ever. Here is the recipe. THANKS for having me i appreciate it so much!! Take care, All the best.

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Carrot Spice Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 24 to 36 servings

Ingredients:

• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon fresh-grated nutmeg
• 1 teaspoon salt
• 1-3/4 cups brown sugar, firmly packed
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (about 3 large) finely grated carrots, not packed (see Note)
• 1 cup raisins, soaked in water for 15 minutes, and drained
• 1/2 cup (8 ounces) canned crushed pineapple in juice, drained
• 1/2 cup chopped walnuts (optional)
• .
• Cream Cheese Frosting:
• 8 ounces cream cheese, at room temperature
• 1 Tablespoon heavy cream or milk
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' powdered sugar
• 1/2 cup chopped walnuts (optional)

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a medium bowl, beat brown sugar, vegetable oil, eggs, and vanilla until well-combined.

Add egg mixture to flour mixture and mix only until combined. Stir in carrots, raisins, crushedpineapple, and walnuts by hand. Mix until evenly distributed.

Pour into prepared pan and bake about 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature.

Cream Cheese Frosting:
Beat cream cheese, heavy cream, and vanilla extract until light and fluffy. Beat in confectioners' powdered sugar, half at a time, until smooth. Spread on cooled cake. Sprinkle with 1/2 cupwalnuts and press gently into frosting.

Note: It is important that the carrots be finely grated. Most graters and/or food processors won't do the trick. This is the perfect job for a microplane grater/zester. If you want to add an extra kick, soak the raisins in rum. You may also use this batter to make miniature 3 x 6-inch loaves, miniature bundt cakes, or large muffins. The baking time should be about 25 to 30 minutes

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A big thank you to Jordan for taking part in this week's One on One!

 

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