Kevin is cooking

Kevin is cooking DEFAULT

My Cookery Zone

This week is celebrated among food lovers as the #NationalCurryWeek. On MCZ Cuisine this week however, we’ve decided to feature 8 different curry recipes (by 8 different Youtubers) you should try.

The embedded YouTube videos below are that of Sisi Jemimah, Chef Ranveer Brar, Telande World, Fantastic Favour, Cooking with Claudia, Kitchen Sanctuary, Chef Jack Ovens, and Kevin is Cooking.

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Published by My Cookery Zone

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Dishing Podcast

May 10, 2018

Kevin O'Leary was bitten by the cooking bug as a teenager. He went on to work in restaurants and the catering industry but although Life intervened, he never really stepped away from the stove.

Now Kevin lives the cooking life every day, inspired by his international pantry and by his ongoing effort to put a fresh spin on classic recipes.

Kevin founded his food blog, Kevin Is Cooking, in 2014 to share his inspiration and help busy people get that meal on the table. Thrown into the mix are recipes to make health a priority when indulgence calls. At those times when he caves in to his sweet tooth, Kevin shares with neighbors and friends.

In the end, Kevin's story is about one couple’s efforts to eat together despite their different diets. Occasionally, he shares a behind‑the‑scenes view of what it’s like to cook for two people with different dietary needs; one a “big, bold flavors” kind of guy with a sweet tooth (Kevin!) and the other a “big, bold flavors" kind of Type II diabetic (Kevin's partner, Dave).

Kevin is passionate about delicious meals that are sometimes health conscious and sometimes indulgent - because life’s too short to be bland!

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Oct. 13—New Orleans-based chef Kevin Belton's cooking shows serve up indulgently tempting, lots-of-love-for-Louisiana dishes that are only surpassed by the chef's own sparkling personality. He is the embodiment of the phrase "Laissez les bon temps roulez," or let the good times roll.

"I got the joy of life — in Louisiana, we call it joie de vivre," he said with a bright smile during a visit to Toledo last week. "I guess I got that from my mother," he continued, remembering the woman who passed away from cancer when he was only 17. In just those few short years, "she taught me to enjoy life."

That inherited vivaciousness was on full display Thursday night at Inverness Club, where Mr. Belton was the guest presenter for Key Private Bank's annual Celebrity Chef Series dinner. The event, in its 11th year (though not held in 2020), is hosted in conjunction with WGTE, Toledo's PBS affiliate, as a way to thank banking customers and also support the station.

"Mom always said, 'Find a way to give back,'" the chef said. And his dedication to PBS is just one way that he has taken that advice to heart.

Mr. Belton has been involved with public television since the early 1990s, when an associate invited him to come along to WYES, the New Orleans affiliate, to participate in a fund-raising auction. He was asked back the next week to read an information board, but felt he'd been a bit stiff and formal while doing the first one.

He loosened up for the second, turning on his natural charm: "I'm not talking to a camera," he said. "I'm talking to people."

Next came pledge breaks, during which the chef would ask readers to send in recipes. He would select a number of them and have the submitters come down to the station for live — and lively — cooking sessions together. A book of the compiled demonstration recipes was then offered as a reward for viewers' donations.

Clearly this man, with his immense talent and an ebullient personality to match, needed his own show. Now that he's on his fourth series, which airs on WGTE at 2:30 p.m. Wednesdays, he said "it's a blessing to be able to bring a little happiness.

" And folks can forget all the crap outside for 30 minutes," he continued.

At the KeyBank dinner, which featured a menu prepared from the chef's personal recipes, more than 80 guests were treated to a memorable evening of food and fun. Once all the invitees were seated, Mark Knierim, central region marketing and sponsorship manager for the bank, introduced the guest of honor.

"We're here to meet a great chef, a wonderful person," he said, noting Mr. Belton's philosophy that "it's not about the food, it's about the people." From the back of the room, a voice bellowed with mock indignation: "If you talk about that, what am I gonna talk about?"

Everyone laughed and applauded when they saw the chef come in.

The party had started.

A brief discussion of New Orleans cuisine — a rich gumbo, as it were, including Cajun, Creole, Acadian, French, Spanish, Native American, and African influences — was then shared, along with some explanation of the menu and how Mr. Belton had selected the night's dishes. For example, the Cheesey Mac Fingers Celebrations — breaded, fried sticks of creamy macaroni and cheese offered during the cocktail hour — are what Mr. Belton would serve "if [he] had a food booth at the different festivals." Another hors d'oeuvre, mini towers of layered BLT cheesecake, was chosen simply because "I love pigs," Mr. Belton said unapologetically. "There's nothin' like bacon."

From the audience, Sarah French was invited up to help demonstrate the recipe for the evening's closer: Bananas Foster Bread Pudding, a combination of two of the Big Easy's classic treats.

As she poured and stirred — Mr. Belton was too busy holding the microphone to do this, he joked — he talked about how nothing goes to waste in New Orleans, including the city's signature German-style 36-inch baguettes which don't keep well because they contain no preservatives. Leftovers get transformed with a rich custard into any number of sweet, and even savory, bread pudding varieties.

(The chef teased with a description of his Halloween version: stirring fun-sized candy bars and chocolate syrup into the batter. "It's like a big, hot, chocolate brownie!")

The presentation over, dinner then began with a simple dish of white beans. "Instead of smothering them with sausage," as is done with red beans and rice, Mr. Belton explained, he paired them with a salad with a scattering of bright herbs. "It's very fresh," said Nathan Hursh, a senior producer seated with his WGTE colleagues.

The soup course was a luxurious bacon, corn, and shrimp chowder.

"Oh, that's really good," said one guest. "That was lovely," chimed in another, with sweetness and a hint of smokiness. WGTE's programming coordinator, Cathy Kamenca, was impressed by the generous portions of shrimp.

Tender, slow-cooked greens (with more bacon) and Lyonnaise potatoes complemented the exceptionally popular entrée: Sweet Heat Pan-Fried Chicken that WGTE Production Manager/Multimedia Producer Shane Potgieter exclaimed was "pretty damn good" while his tablemates all nodded enthusiastically.

Once the chicken has been cooked, Mr. Belton explained to the WGTE table while making his rounds — and making friends — that all they needed to do was to "take a little bit of the oil and add brown sugar" and cayenne pepper. "Just brush it on the chicken when it's done."

And finally the bread pudding, fragrant with hints of banana liqueur and cinnamon, was served in seemingly too-large portions that many claimed they couldn't finish before polishing off every delicious bite.

The evening "was just what we needed, post-pandemic," said Lindsey Miller, WGTE's director of development. Seated nearby, Carol Stocking — who, with her husband Chuck, has "been supporting [PBS] for 40, 50 years now" — agreed.

"It's so nice. You can see the smiles," she said, especially grateful to see them again in person after a year of being a socially-isolated homebody.

In closing, Mr. Belton became serious for a few moments. He told the story of a 7-year-old who'd recently written to him to say how much she enjoys his show and cooking his recipes.

Mr. Belton started to tear up and his voice caught in his throat as he continued.

This little girl has a disorder called Charge Syndrome, he explained, which causes a number of disabilities — among them, difficulties with swallowing and breathing. As a result, "she had never tasted food," the chef said as members of the audience gasped — not even what she's prepared herself.

But she genuinely loves doing it anyway.

"I was a PBS kid. I would never have thought I would be watched by kids," Mr. Belton said humbly.

"Understand," he said, that by supporting PBS, "you're touching the next generation."

Contact Mary Bilyeu at 419-724-6155 or [email protected], and follow her at

First Published October 13, 2021, 8:00am

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Kevin L. Keller, 58, of Cutler, died Saturday, October 2, 2021 at Memorial Hospital in Carbondale.
He was born December 21, 1962 in Murphysboro to Joe Dean and Ruth Ann Davis Keller. 
Kevin was a U.S. Marine Corps veteran, having served from 1981-1985.
He was a construction worker. Kevin enjoyed spending time with family and friends, sharing a laugh and a good time. He loved cooking, especially barbecuing and having cookouts.
Kevin is survived by children Joseph (Katie) Keller and Bruce Keller of Cutler, Rachael (Pete) Williams of Steeleville, Brad Creech of Steeleville, Austin Lindsey of Chester, Chelsea Lindsey of Pinckneyville and Lexiss Keller of Cutler; grandchildren, which he was very proud of; sister Phyllis Creech of Cutler; brother Denver Powers of Carbondale, sister-in-law Tishia Hepp, brother-in-law Rick Hepp, nieces and nephews.
He was preceded in death by his parents and special friend Rhonda Keller Henderson.
Visitation is from 5-8 p.m. Friday, October 8, 2021 at Wilson’s Funeral Home in Steeleville.
Services will be held at 11 a.m. Saturday at the funeral home, with Rev. Curt Rabe officiating. Burial will be in Percy Village Cemetery.
Face masks must be worn and social guidelines followed.
Memorials may be given to the family and can be mailed to the funeral home at PO Box 217, Steeleville, IL 62288.
Sign the guest book at


Is cooking kevin

How To Cook Corned Beef

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Fall is here and I for one am looking forward to a switch up in dining and baking. While I am a huge BBQ and grilling fan, it’s nearing slow cooker season, heartier meals and comfort food. Now comfort food doesn’t have to be unhealthy either. Check out this beautiful Honey Mustard Sweet Potato Salad, made using the Hamilton Beach 3-in-1 Electric Spiralizer.

Honey Mustard Sweet Potato Salad from Kevin is Cooking

Inspired by an international pantry and family, I like to share a behind‑the‑scenes view of what it’s really like to cook for two people with different dietary needs – one a “big, bold flavors” kind of guy with a sweet tooth (that would be me), and the other a “big, bold flavors diabetic”. What you’ll also find coming from my kitchen are quick mid-week meals, comfort food goodness and tasty desserts. It’s all about balance and making food interesting, right?

Honey Mustard Sweet Potato Salad from Kevin is Cooking

Cooking and baking with “mixed diet” families in mind, my passion is to make meals that are every bit as delicious, health conscious and sometimes indulgent—because life’s too short to be bland!

Honey Mustard Sweet Potato Salad from Kevin is Cooking

That’s where using the Hamilton Beach 3-in-1 Spiralizer comes in handy. I love to use seasonal vegetables in salads and sometimes make them into the meal itself. For those of you with kids, I know sometimes getting them to eat their veggies can be a hassle, but even adults enjoy the look of spiralized vegetables. I know I do!

Honey Mustard Sweet Potato Salad from Kevin is Cooking

I decided to use sweet potato, zucchini, and yellow squash along with Brussels sprouts all tossed with honey, mustard, and bacon for one flavorful dish. Add a dash of sage and this is a winner!


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