CHEF ASHLEY SHEP - Chef Ashley Shep Blog

CHEF ASHLEY SHEP

Soup Season Never Left

2/16/2022

It’s cold and you need something that’s warm and filling. Plus after Thanksgiving, you’re likely tired of eating the same thing and want something new. Insert a childhood favorite of my husbands: Vegetable Soup and Cornbread. Kimberly P from the Food Fam is also a fan of making veggie soup for her family. Let me tell y’all a little something:
It’s not something I had made before due to being traumatized by mixed terrible vegetables from elementary school. I was never a fan of the green bean, corn, carrot, etc. mix and have avoided it at all costs since then. BUT I am a lover of all things soup, so I decided to make a version both hubby and I could enjoy. Getting him to eat soup is like pulling teeth, so I was determined to make it work!

So after taking cues from Kimberly, hubby’s mom, and just my general hunches, I came up with something that we enjoyed. I’m calling it my “Not so Vegetable” Soup since it’s got chicken broth and Italian sausage in it.

Once we had it for a few days, I popped it in the freezer to have for lunch later. Knowing what’s in your freezer to actually eat it is the key here. If you joined us for the We Got Food at Home Challenge, I shared the very strategy for not forgetting things in the back of your freezer. If you missed it, the replays will be available for purchase soon.
Your 2022 deserves to be filled with cash in your pockets instead of the trash from food you never ate

Title of Recipe: “Not So Vegetable” Soup
Prep Time: 1 hour (15 Min active)
IP Soup Mode (45 min) 20 if pressed for time

Ingredients: 2 bay leaves ½ onion, diced 1- 2 can(s) diced tomatoes (14 ounces each) 32 ounces broth of choice 1.5 tablespoon poultry seasoning 1.5 - 2 teaspoon oregano 1.5-2 teaspoons thyme 1 lb mild Italian sausage 5 twists sea salt 5 twists black pepper, fresh cracked 3 cups frozen mixed veggies 3-4 yukon potatoes chopped into large cubes 1 bunch fresh Italian parsley (optional), chopped

Directions: Add 2 Tablespoons oil of choice to pot and heat over medium heat (Sautee feature on Instant Pot). Add ½ diced onion plus yukon potatoes. Sautee for 5 minutes and stir. Remove potatoes. Cook Italian sausage crumbling/breaking apart. Season with 1 teaspoon poultry seasoning. Add tomatoes, potatoes, broth, frozen veggies and all remaining seasonings and ingredients. Stir and cook on medium high heat for 45 minutes (Soup Mode - 45 minutes with natural release.) Optional: Stir in fresh chopped parsley in the last 5-10 minutes.

Cooking With Calvary - Daniel Fast Cooking Demo

1/28/2022

If we’ve learned anything from the last two years, planning is good and all, but sometimes the unexpected happens that changes our course. For me that included the following:

Husband’s transmission going out
My car battery dying (3 days after)
Sickness all around (but thankfully not Rona)

Oh and all of this happened in the last 2-3 weeks. However, sometimes our plans change in a different direction than we expected in a good way. In my case, I wasn’t able to host the Daniel Fast Challenge like I did last year, but I’ve been able to help folks in other ways.

Almost 1200 copies of the Daniel Fast Food and Faith Journal have sold with (400 of those just this month)
5 speaking gigs to work with churches + organizations to help their members through the fast
The book stayed in the top 10k best selling out of *ALL* of the books on Amazon for a week

https://giphy.com/gifs/desusandmero-funny-lol-DyvyiFFXF1Yli

Though I had other plans in mind, God is still able to use my situation to help those around me to be able to grow closer to Him and have options to eat for their family. We can get so caught up in what we had in mind or planned that we miss opportunities that are right in front of us that have a greater purpose.
It’s easy to worry about what could have been like that dish you planned to make and miss the fact that your first thought might not be the best option or could leave you tired or overworked. And most importantly, give yourself some grace if things don’t turn out as planned. Sometimes what ends up happening is better than expected.
Now, because it’s been a minute, I want to leave you with an option for dinner with a twist. Tonight at 6:30, I’ll be doing a live cooking demo with Calvary Baptist Church of New York over on their Facebook Page. We’ll talk about how to modify your meals for those in your house who decided they’re no longer eating what you serve without having to make an entirely new meal. My Amazon Best Seller will also be featured as I make a plant based, Daniel Fast approved meal.

Tune in here.

Naan Pizza on The Talented Chef’s Cooking NetworK

8/15/2021

Hey

Aaliyah’s songs are now available for streaming despite some seemingly shady dealings going on with her estate/management. But nonetheless, it’s a reminder that it’s never too late to dust yourself off and try again.

What does that look like?

The panasonic pounds have set in, kids are back to school in the south, and life as we know it still seems as jacked up as it was a year ago.

But what that also means is:

We’re blessed to endure.
We’re still here.
We’re still trying to feed these kids who think they need to be eating all day.

As usual, I’m here when you need me, this time with a quick 20 minute meal over on the Talented Chefs Cooking Network on Roku. August’s video includes Naan Pizza which is one of my favorite, laziest, and easiest meals. As long as you trust your kid with the toaster oven, they can even make it themselves. Watch on your tv on our Talented Chefs Cooking Network Roku Channel. Plus you’ll get a free gift as an insider when you sign up here. Don’t have Roku? No worries, you can also check it out over on my YouTube Channel

Life for me has gotten pretty busy with promotions, daycare illnesses, and refinancing. So I’ve been MIA for a bit, but I wanted to let you know that I’m back and ready to serve you. I’ve been working on:

Hiring folks to be able to reclaim some of my time.
Listening to you all to see what you want most.
Celebrating your wins when it comes to food and otherwise.
Decorating the house since we gone be here a little while longer.

Thanks for your support for however long you’ve allowed me to visit your inbox, and I appreciate your grace during my unexpected break. If there’s any way I can serve you, just reply right here. And be on the look out for exciting upcoming news/events like the We Got Food At Home Challenge & my Author Anniversary

Introducing: The Talented Chef’s Cooking Network

6/26/2021

Summer is here and you’re just now getting over enduring the seemingly neverending work from home/digital learning marathon. Food might be survival status only, because you’re tired of cooking and your mind is so over figuring out what’s for dinner.
Sound like you?
Well then, what I’m about to tell you is right on time then! I’m excited to announce will make your tummy and your heart happy. Starting tomorrow...the Talented Chef’s Cooking Network is here! It’s a brand new channel on Roku with monthly themes to stop your food boredom! You can check me out along with other culinary creators, chefs, and cooks where we’ll share some of our tastiest options to keep you inspired.
The fun starts tomorrow, so head here to get more behind the scenes looks at the chefs and get more details about how to tune into the channel. Click here for more info and to get notified when new episodes hit.
Some of the themes for the network include:

Seafood
Summer Dishes
Comfort Food
And more!

Plus you’ll get a free gift as an insider when you sign up here.

Personal Pizzas

5/18/2021

Now that the school year is almost over, *praise Jesus*, many of you are looking forward to a break from digital or in person learning. Though classes only lasted for 10 out of the 12 months, this school year seemed to be longer than the others. Am I right??

Well now that that’s over, there’s another hurdle to jump over: what to feed your kids during the summer?

When their hours aren’t taken up by doing schoolwork
When they’re in the house eating with their second stomach that seems to disappear when they’re at school
When you wanna be like we got food at home....but realize none of the food at home is put together into anything that resembles anything even close to a meal

My little guy eats like he’s twice his size, so I’m right there with you thinking about how we’re gonna make it through the next few months. But if the last year during the pandemic and social unrest has shown me anything, it’s that even in the face of adversity still, we rise. So this too shall pass, and I’m here to help you figure it all out with what I do best: quick, tasty meals, that use simple ingredients. To help you start summer off with a bag, I wanted to share a quick recipe that you and/or your kids can make that’s easy to customize, add variety, and make personal: pizza!

If you trust your kid with the (toaster) oven or air fryer, this could be a lunch idea to add to the rotation or even an easy dinner. You can use whatever you have on hand...including those random vegetables in the back of the fridge. Oh and pizza is a great dish to pair with that bagged salad that moves from the fridge to the trash each week. Let’s throw that on the plate too and eat it this time!

And because you’re exhausted, I made a quick video that shows you some of the favorite things I put on my personal pizza as well as how you can get your kids involved *cough* have them do it themselves, so you can rest. *cough*

The video is a guest feature that I did with Maryland Teacher Tutors, so there’s some after school references thrown in there, which your little one can use even during the summer.

What are your favorite pizza toppings that you’ll be adding? Catch the video here to see mine. Be sure to subscribe to my channel and leave a comment while you’re there as well.

Book Launch Preselling Secrets

5/14/2021

It’s amazing to think about the tremendous success that my books have had over the past 7 months. The modest side of me feels bashful for even saying that phrase, but honestly, I’m pretty proud of myself!

As a first time author, I’ve sold almost 700 copies of my books in several countries across the world. Also, I’ve helped authors to launch their books as well. To help others reach the same level of success, I teach a class, as well as do trainings in author groups.

Recently, I was the featured guest on Book Launch Preselling Secrets Training with Keith Sylvester, owner of the Facebook group Book Promotion and Book Marketing Tools For Authors. Keith’s group has a wealth of knowledge when it comes to marketing tactics to help authors launch their book successfully. Keith was kind enough to share the replay of the training for those who are looking to do just that.

In the interview, I talk about book presale strategies to helped both of my books reach the success

Building a fan base before your book is released
How presales can help you make enough money to pay for your publishing expenses
Strategies to make it easier to sell books

Keith offers monthly training to help new and experienced authors use trusted strategies to help authors reach the right audience. If you’re interested in writing a book or already have one, be sure to check out the replay here. Then join Keith’s group here.

Sizzling Fajitas and Tasty Margaritas

5/5/2021

Cinco de Mayo isn’t as important in Mexican/Mexican-American culture as many folks believe it is. It’s not Mexican Independence Day, but still involves a victory none the less. Others use it as a reason to order/eat Mexican food. Tied with Asian cuisine, Mexican food is something I could eat almost every day without reason. It’s just that good. So this Cinco de Mayo, I used it as a time to make one of my favorite dishes: fajitas. During a recent live crossover event with Lauren Harris of Lo Eats World, we shared how to get what your stomach and sanity need: Sizzling Fajitas + Tasty Margaritas. During the live, I shared how to get pipping hot fajitas shrimp fajitas while Lauren made a vegan version for those who want to eat more plant based meals. Plus, she shared how to have the full eating out while at home experience with Mango Margaritas. And don’t worry saints, a non-alcoholic alternative was featured as well.

Like everything I make, the fajitas and margaritas were quick, easy and delicious. We also gave tips of how to customize both the dish and the drink to make it your own. At one point, there was a bit of a debate of which one we prefer: salt or sugar on the rim. Fortunately Lauren didn’t make us choose and made hers with both. Lastly, I made some impromptu pico de gallo which literally translates to peck of the rooster but is anything but that. Instead it’s a chunky salsa more or less with tomatoes, onions, cilantro,

Oh there was also a battle about cilantro as well. We’ll forgive my cohost Lauren for being a cilantro hater. Genetics are to blame after all and not her taste buds since whether or not you like this herb is based on your genes. For some it literally tastes like soap. For others, we’re able to enjoy the deliciousness that’s used in Thai and Mexican dishes to add a bold punch of flavor.

For all the delicious debates, catch the replay of Sizzling Fajitas + Tasty Margaritas on Instagram or Facebook!

Better Than I Planned

4/27/2021

Whether you’re a new mom or a seasoned mama, your birth story is definitely one that’s unique to you. A lot of times our stories get lost in the cuteness and newness of our babies. Everyone loves to see pics and videos of William myself included. But sometimes it’s good to take some time to reflect upon who they got here to really acknowledge the mom journey whether it’s through birth, adoption, or otherwise.

Being a mom in general is hard regardless of how your child got to you. Doing it in a pandemic with some baby blues and postpartum anxiety sprinkled in is even harder. Thankfully, a year later, I’ve been able to channel that experience into

A stronger connection with my little guy
A deeper partnership with my AMAZING husband
A book that has helped almost 300 women across the world process those mommy feelings through New Mom Thoughts

So today I want to share one way to commemorate the journey to motherhood with my recent feature on the Birth Stories in Color Podcast. Birth Stories in Color is a podcast for Black, Indigenous, Asian, Latino, and Multiracial individuals to share their birthing experiences - a space that specifically celebrates, mourns with and supports them and their transformation through birth. The hosts are giving the safe space that mamas need to share all of the feels.
In the interview, I talk about

My near perfect pregnancy
How unmet expectations led to huge disappointments
Mom guilt
How I overcame the struggles
Why I wrote New Mom Thoughts while William was 6 months old

So whether you’re a mom, or know someone who is, be sure to take a listen on your favorite podcast app (like Apple Podcasts) or click the link here to find it.
Mother’s Day is coming up soon. Take some time to honor you and the journey of how you became a mom (regardless of how your kids became yours). If you’re not a mom, consider asking yours about how you came to be. If your kids aren’t earthside, know that your journey is still worth acknowledging as well. I’ll be celebrating moms in the month of May, and there’s a place for everyone. (Yes, even the internet aunties).

Click here to listen to my my story or find it on your favorite podcast app like Apple Podcasts.

Better Than I Planned - Ashley Shepard

Doing It All

4/14/2021

Some people ask me how I “do it all”. And at that I laugh internally and think about

My unfolded clothes that are hanging out in the laundry basket by my dryer.
How Marshall is the king of washing dishes (our dishwasher has been broken for months).
How I probably hadn’t had enough water or vegetables today.

And then I remember, that if nothing else is done, dinner will be, because I have a plan and you can too. If you need help with yours then click here to pick a time to chat and get a little help.
Then I also remind them that I try to be intentional about the spaces I show up in and spend my time. Two of those spaces are ones that I’m very excited to share with you. They include other boss ladies like myself who don’t “have it all together” either, but sure do try.

Tomorrow, I’ll be one of the moms on a panel small business owners for the Boss Chat where we’ll discuss The Importance of Building a Community Around Your Brand. Many of you are members of the amazing Food Fam with Chef Ashley Shep, so I’ll be talking about how we’ve built such a tight knit community of almost 600 strong!

If you’re a mom in business, then this is definitely one you should check out. You can register here.

On Saturday, I’ll also be featured on another panel, but this time, it’s exclusively for members of The South Atlantic Region of Alpha Kappa Alpha Sorority, Inc. My beloved sorority is hosting their inaugural Author Showcase where I’ll share creative marketing tips with the future authors in attendance to help them reach success with their books. New Mom Thoughts will be the featured publication for this chat.

Remember, having it all together isn’t really the goal. Being intentional about our time, and having a plan for things that suck up our time is. If you need more of your time back, then hop on a call with me to reclaim your time.

Thanks ShoutOut ATL for the Interview

3/18/2021

When we’re living our day to day lives and just trying to meet those deadlines, finish that to-do list, feed these kids, it’s easy to look up and not even realize how much time has passed.

That’s especially the case this past year...or 18 months in my case.

18 months ago, I had a baby.

18 months ago, I also got my first piece of mid to major press by being featured in VoyageATL. The interview was done before I had the pint sized boss of course, so when it came out, I was elbow deep in newborn bliss, boo hooing, and bottles.

Now I’m 18 months later, so much has changed for you and me, and VoyageATL asked me to come back and be featured again in a new series they called Shout Out ATL. It’s an opportunity to check in with local entrepreneurs, follow up and see how far you’ve come, and give a literal shout out to those who have helped you get to where you are. Check out the quick read here. In the interview, I’ll discuss the

Why we need to focus on generational health™
The social impact of my business
Some of my favorite local eateries

It’s so easy to get caught up in the day to day that we forget or can’t see why we’re doing what we’re doing. The pandemic, increasing social unrest, digital learning, and working from home all have us more exhausted than we realize. I’ve had to take more breaks than I intended to, but it’s important to take care of ourselves on a daily basis. A lot of that starts with food.

Non negotiables I use to practice self care around food

Order groceries online for delivery/pick up
Only cooking 2-3 times during the week
Ordering take out/pick up on the weekends
Batching my cooking to have enough for leftovers and make ahead (freezer) meals

In the coming months, I’ll be sharing more strategies to help put your food life on autopilot, because you have so many other things to deal with. Until then, check out the Shout Out ATL feature. And take some time to think about how well you’ve done in the face of the dumpster fire/cluster/(insert your favorite word here) that we’ve been through. I bet you’ll find more wins than losses if you really dig deep.

Click here to check out the interview.

Categories

Author

As a self taught culinary creator, Chef Ashley decided to take her love of food to the masses by launching her brand that focuses on ways to be "healthyish", simplifying meal time, and dispelling the rumor that delicious food has to have tons of salt and fat. She believes that meal prep isn't just for the super health conscious and that it can help us all to take back the hours stolen by our kitchens. She began her meal prep journey as a way to save time and energy, but ended up finding a calling.