Podcasts about Kanell

Mike and Steve shared their thoughts on Nick Saban's upcoming return to Death Valley for the first time since retiring as head coach of Alabama. Danny Kanell, a college football analyst courtesy of BetOnline, joined Mike and Steve to preview the LSU-Alabama SEC showdown. Kanell discussed the QB battle between LSU's Garrett Nussmeier and Alabama's Jalen Milroe. He broke down Ole Miss-Georgia, BYU-Utah, Colorado-Texas Tech, Miami QB Cam Ward, and the odds for the College Football Playoff. Steve, Mike, and Charlie played their weekly "Pick-Six" segment.

Danny Kanell, a college football analyst courtesy of BetOnline, joined Mike and Steve to preview the LSU-Alabama SEC showdown. Kanell discussed the QB battle between LSU's Garrett Nussmeier and Alabama's Jalen Milroe. He broke down Ole Miss-Georgia, BYU-Utah, Colorado-Texas Tech, Miami QB Cam Ward, and the odds for the College Football Playoff.

 This Week on Food Court! We're serving up something special with none other than John Kanell of Preppy Kitchen!  He's here to dish on his brand-new cookbook, "Preppy Kitchen: Super Easy: 100 Simple and Versatile Recipes," available now on Amazon! If you're always on the go, have kids heading back to school, or just find yourself swamped with work and wondering what to whip up for dinner, this book is your new best friend! But that's not all! We also dive into the holidays , John's incredible YouTube channel , his bakery tour through LA , and so much more! Don't miss out—download the episode NOW on Spotify and wherever you get your podcasts!

John & Heidi share funny stories of people doing weird things... plus John chats with a guest. We visit with John Kanell Preppy Kitchen BookLearn more about our radio program, podcast & blog at www.JohnAndHeidiShow.com

John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars

A full college football slate tonight means several opportunities for us to lose some money. Crowder joins the show a few minutes late but he had a good excuse: he was chopping it up with Bill Belichick. Plus, trolling Danny Kanell following his Seminoles losing their season opener vs GT and Don Bailey Jr joins the show to preview the UM vs UF game Saturday and to get his lines to work into the broadcast.

After taking some shrapnel from Hoch and Crowder over his Seminoles losing their season opener vs Georgia Tech Saturday, former FSU QB and College Football analyst - Danny Kanell - explains why he likes Florida to not just cover vs the Canes but beat them outright at home on Saturday.

John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie BarsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie BarsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

"Preppy Kitchen Super Easy" is John Kanell's follow-up to his best-selling cookbook “Preppy Kitchen.” In this episode of “Dishing With Stephanies Dish,” I speak with him about his success, the ease of his recipes, and his favorite tools to use in the kitchen. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.PODCAST TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the Dishing with Stephanie's dish podcast. I am here with John Cannell, and he is the author of the Preppy Kitchen cookbook. Now feel like Preppy Kitchen is such a complete statement because it makes me think of all the things about you right off the bat. Congratulations on a great moniker on on a well titled cookbook.John Kanell [00:00:42]:No. Thank you. Preppy Kitchen's super easy.Stephanie [00:00:44]:Yeah. And, like, do you identify with that just in terms of I mean, I'm looking at you. You're pretty cute. You seem like a preppy person.John Kanell [00:00:52]:I suppose I do. But, you know, I used to be a math and science teacher, and I dealt with all these kids. It's kind of a long story, but I dealt with kids who had all this math anxiety and science anxiety too. They thought, like, I am an English person or I'm I love history, but I cannot do it. My brain doesn't work this way. And I was teaching middle schoolers, and they already had the sense of failure ingrained in them, and it was heartbreaking. You know, like, later on in life, when I switched careers and I pivoted over, I saw the same thing for people in the kitchen. They're like, I'm a baker.John Kanell [00:01:24]:I cannot cook. Or I am fine on the grill, can't bake anything. Or I just use my credit card and call it a day.Speaker C [00:01:30]:No. You can send itJohn Kanell [00:01:30]:with my kids. Like, you can do it. Let's just be prepared. Let's have all the steps laid out and everything else. So it's kind of a play on words. It's about being prepared in the kitchen and having, like, a fun, easy time, not anxiety inducing train wreck where you're, like, halfway through a recipe, like, I don't have this ingredient. Why do I die? You know?Stephanie [00:01:51]:Okay. I'm just gonna back up for a second because your aesthetic is really appealing to me in lots of ways. Number 1, just talking to you and the way you have your background set. Awesome. Number 2, the photographs in the book and the photographs on your Instagram and on your sites are also incredibly beautiful. Are you doing all this by yourself? Do you just have this lifestyle persona hidden inside you as a math and science teacher? Come on.John Kanell [00:02:18]:Well, I used to do it all by myself back back in the day. But to answer part of your question, like, in pieces, I was an art major. So I wasn't a science teacher, but UCLA and had, like, a fine arts degree. So I was about color theory and putting things together and conceptual art. So my career path has gone all over the place. And now, you know, I find that as business gets busier and my kids get older, I have 2 7 year old boys, they're twins, that whatever someone else can do, they can free me up to, like, spend more time with my family or do things that only I can do, I'll outsource. So the book, book number 1 and book number 2 were both shot by David Meloche, who's a be like, a wonderful photographer. For styling here, like, I do like to collect antique copper and stuff like that.John Kanell [00:03:09]:But there's there's a community that comes together.Stephanie [00:03:11]:I love antique copper, and I also actually kinda like cooking with it, But cleaning of it and the maintaining of it is, like, a full time job.John Kanell [00:03:20]:If like, you have to just understand, like, most antique copper is tinned on the inside, so you might just have to get it retinned every once in a while. Or if you found a piece for, like, $5 at a flea market and it's falling apart, you're gonna say, okay. This is $5 plus the retinning cost, and then it'll be good as new. Because copper you know, old copper's is so heavy. It's gonna conduct the heat really beautifully. And part of being prepared and having the right tools, like, you know, having the nice a nice pot or pan, a nice heavy one that conducts heat conducts heat evenly because you could be following a recipe perfectly to the t. Everything is right. But you had one of those, like like, a sad pot that has paper thin walls that scorches everything.John Kanell [00:04:02]:And, you know, your food's kind of it's not ruined, but it's not as good as it could be just because of the tool you had.Stephanie [00:04:07]:You're speaking to the choir. I'm at my, summer place, and I'm working on a cookbook. And we got a new stove, like, last year, and we have to buy a our place is super little, so we had to buy this specific size stove. Yeah. And it is just the worst. Like, everything I cook for the cookbook burns. There's so many hot spots in it. It's 75 degrees off.Stephanie [00:04:32]:And I'm just like, okay. I don't know if I can cook a cookbook and all the test all these recipes with this horrible stove. No. So, yeah, it's been challenging. NotJohn Kanell [00:04:44]:cool. Not cool at all.Stephanie [00:04:44]:When you when you besides your fancy French copper cookware, do you have, like, anything that you recommend for just the basics?John Kanell [00:04:54]:You know?Stephanie [00:04:54]:I, like, I always recommend All Clad, but that's a kinda easy one. AllCloud.John Kanell [00:04:58]:Because it kinda just lasts it's, like, indestructible, lasts forever, and is you know, it's expensive, but I will have the All Clad until I don't know what happens to me.Stephanie [00:05:08]:Yeah. Same.Speaker C [00:05:09]:YouJohn Kanell [00:05:09]:know, you just clean it with some steel wool. If it gets really singed, then it's fine. And then, also, you can find some, like, nice cast iron enameled, like Dutch ovens or something. You can get them secondhand. And if they're in good shape, they'll last forever. So those are, like, investment pieces that really make your time in the kitchen a lot easier.Stephanie [00:05:29]:Agreed. Now you're on your second book here. How did you can you give me the transition from math and science teacher to cookbook author? Did you just love cooking?John Kanell [00:05:41]:You know, I grew up in the kitchen with my mom. So I always had my mom taught chef, and my mom came from a very small town in Mexico where, like, everything was made fresh every single day. And she came to this country with a love of fresh flavors and ingredients and learning. She never wanted to stop learning. So she explored the world through her kitchen and cookbooks and recipes she clipped out. And, I got to be there on that journey with her and learn a lot from her. So and she was a teacher and retired as well, so I followed her by I just became a teacher. And, when my husband and I were planning a family, because it takes a lot of planning, we were thinking who's gonna be home? And, you know, my job had specific breaks, but you can't show up to school late.John Kanell [00:06:29]:So, if, like, you know, if your kid is sick or something happens, he really encouraged me to do a pivot. And he's like, you know, you love teaching, but you really are passionate about food. Like, that's what you kind of light up when you talk about. So he's like, you know, you could. I see people, like, having food blogs, and they can make that a career. So why don't we, like, try that out, and you can work from home and be there more often? So I really credit him for helping me do that because it was really taking a chance. Ended up working out pretty well.Stephanie [00:06:59]:And I I mean, congratulations on the books and your story of your mom is pretty inspiring. She sounds like a really neat lady.Speaker C [00:07:08]:She reallyStephanie [00:07:08]:But that is, I think, how a lot of us get started and and the being a cookbook writer is probably more possible now than it was before because of digital creation and social media, to be honest. Yeah. Did you always have a knack for that too? Because many people are great with, like, the food or the recipes, but they're not so great at the digital side. And then there's people that are great at the digital side, but maybe their recipes aren't the best.John Kanell [00:07:35]:Part of you thinks I was horrible at everything when I started except, like, I could make a delicious dish. But and I the funny thing is I went to art school. But, like, my photography classes were conceptual art photography classes. And there was no skill. Like, if you wanted to have any skill earned, you'd speak to a technician. And the teacher was just there for the discourse of arts and, like, different references. And, you know, it's a lovely conversation. I enjoyed it, but it gave me zero preparation for shooting food and making it look attractive because it's very difficult.John Kanell [00:08:07]:It looked tasty even as in the I mean, it's hard. And if you went scrolled all the way back on my Instagram, you would see some very tragic looking things. And I was, you know, so proud of them at the time.Stephanie [00:08:21]:Yeah. And I do think, like, the authenticity of the not so perfect photos too. Certainly not for a book, but we kind of had these whole curated Instagram feeds and lives and I do feel like we're getting away from that a little bit in a way that appeals to me just because it feels more democratic for everyone else.John Kanell [00:08:43]:Yeah. I mean, I am a bit of a klutz. I'm gonna acknowledge this. So for me, that part comes out of my YouTube channel where I'm making things and, like, something falls or, like, the I made eclairs 10,000,000 times. It's my favorite thing, but I'm filming it and they fall down because I added, like, a little bit too much egg that day, or the eggs were a little bit on the larger side than I was used to. And I'm I will show that. I don't edit it out. So I'll say, like Same.John Kanell [00:09:10]:And but now, let's just come back and say, could you use these? Yes. They're still gonna be delicious. They're not gonna make someone French happy, but you will eat them, or we can remake them. And let me show you the correct amount of egg right now. You know? Or IStephanie [00:09:23]:can Oh, I love that.John Kanell [00:09:25]:The fridge.Stephanie [00:09:26]:No. I absolutely love that. I have done 2 horrible videos. 1, I cut my head off, but I really liked what I made, so I kept it in. It's the headless shrub making. And then the second, I had a absolute whipped cream failure where it, like, just went like this all over my whole kitchen. Oh, no. And I just left it because I was like, well, I've done that once with soup where I Vitamix it and it was too hot and it blew out all over and now with whipped cream.Stephanie [00:09:55]:So I think people actually appreciate that because it makes them feel like they can do it too.John Kanell [00:09:59]:Yeah. And also, like, whipped cream is actually quite difficult because in the US, there's all these additives and every every brand is a little bit different. If you go abroad and you make a whipped cream with like a double cream or something else, it takes longer to whip. But when it does, it's a beautiful consistency. And depending on what's been additive or how it's been ultra pasteurized, it could become kind of chunky very easily.Stephanie [00:10:22]:Yeah. Okay. So yes. Also, cooking with well and your mom being from Mexico and probably you traveling all over too. Cooking all over in different places is weird. We travel a lot by boat. So cooking in a small space boat kitchen with, you know, butter from all over different goat butters and just like, oh my gosh. This is unique.Stephanie [00:10:45]:Let's talk about specific recipes in your book and give me, like, your top five that you feel really attached to.John Kanell [00:10:53]:Well okay. So on the back cover, I'm gonna start start sweet. In the book, I have the perfect birthday cake, which is like a beautiful vanilla melt in your mouth cake. But on the back cover is what I actually make for my birthday for myself. And it's a lemony Italian olive oil cake, Two layers with a crunchy sugar topping, and in between and on top, a mountain of mascarpone stabilized whipped cream with lots of fresh berries. It's, like, just perfectly sweet, has that wonderful consistency, and it's a very simple cake to make. So, you know, it's a good example of something delicious, something visually stunning. It doesn't have to be difficult.John Kanell [00:11:35]:It doesn't have to be time consuming. And you can really make it your own. One of the side dishes that I am very attached to to is part of my Sunday dinners growing up, and it's a Greek style, spicy tomato orzo. It goes with everything. Like, we would have it with a roast chicken or a big garlic studded leg of lamb in a salad. But you can have it a 1000000 different ways. It's silky. It's perfectly spicy.John Kanell [00:12:02]:It has a lovely play of flavors. It does take a little bit of time. And whenever you make something saucy and pasta y on the stovetop, you know, it's gonna burn on the bottom and you're constantly, like, stirring and scraping. So my time saving hacks for this were to start off by using Bloody Mary mix for the base because that gives you a perfect spiced tomatoStephanie [00:12:22]:Yes.John Kanell [00:12:24]:And saves a lot of time. And then we do a little work on the stovetop and then pop it into the oven and just bakes perfectly on its own. It's so silky, perfectly saucy, and goes with everything. There's, like on the cover, I have a a lemony chicken pasta bake, and it's a one pan meal. There's a whole chapter of 1 pan meals because, you know, we don't necessarily wanna feel like Cinderella every single day at the sink. And it is just a nice combination of pasta that's been cooked in a flavorful, like, white wine chicken stock sauce. Yum. It's made creamy with a little stir of ricotta, and then you have these beautiful, big, juicy pieces of chicken, lots of sweet cherry tomatoes, lemons, squash, and it's finished off with giant dollops of ricotta.John Kanell [00:13:14]:And it looks so good. It's delicious. It's decadent. And it's something you can just make really easily. And then for breakfast, there are these pear fritters where like, I make recipes for a living, and I enjoy all the recipes that I make because they're these pear fritters were so good. It was like, they're so easy to make. It's basically like if you haven't made fritters, which I'm sure you have, but they're it's like pancake batter holding a lot of fruit, and you deep fry it. So unlike a regular donut where you're you know, the yeast and the rising, it's time consuming.John Kanell [00:13:49]:You can just throw this together in a few minutes. And the combination of these lovely pears with just enough golden batter holding together, drizzled with a lemony glaze, they're like it's you will eat and inhale the entire batch of them.Stephanie [00:14:06]:I feel like you need to have a radio or a TV show too because one thing you're doing that's really working for me is you are making all of the food sound so absolutely delicious with your adjectives and your adverbs and just I mean, I wanna cook everything.John Kanell [00:14:23]:Oh, you're too sweet. Thank you. The book starts out, by the way, like, on the subject of being prepared with the pantry of convenience. Because a lot of us like, I'm a little scattered. I I will admit this. And I will go to the store. Do I have cinnamon? I'll buy cinnamon. I go to my pantry and there's 8 cinnamons there.John Kanell [00:14:44]:I am set. But I wanted to show people how you can set things up. Just talk about the different kinds of flours, the different kinds of sugars, like all the stuff that, you know, we might take for granted. But when you're making a recipe or setting yourself up, you need to know have them at hand, know what they do. And, you know, if we're talking about a chocolate chip cookie, there's a dry mix for chocolate chip cookies. So you guys have that in your pantry hanging out, the recipe is halfway done, and you can make as many cookies as you want. And it's like a time saver. Same thing for, like, like, a chocolate cake mix.John Kanell [00:15:16]:There's a pancake and waffle mix too. So you can have those in your pantry. And then also talk about, like, different ways to, like, treat butter, like, you know, European versus American butter. You know, I love browned butter. It's one of my flavor hacks. It goes in anything. Anything that has butter, you can sub in browned butter, which is butter that's been cooked and caramelized a bit and has lovely nutty flavor. And it gives you so much extra depth and makes everything just a little bit more special.John Kanell [00:15:43]:So, of course, I'm gonna talk about butter, browning it. The different types of butter have different amounts of butterfat in them, just so you know, and what that what that means for your recipes, and the list goes on. And I started you off kind of to set you up for success. And then from there, we have all these easy recipes with tons of variations where you can swap out different proteins, try different sauces. You could use different, like, flavor combinations with spices. Or if it's like a baked good, I'll show you how to make cupcakes verse like, the there's people who make either a batch of cupcakes, the 8 inch, the 9 inch layer cake, or a sheet cake, and it'll give you instructions for any of those. So you canStephanie [00:16:23]:Right that alone is impressive because my number one failing as a cook is pan conversion.John Kanell [00:16:32]:It's a it takes actually, it takes some math. So many timesStephanie [00:16:34]:This is why I'm bad at it.John Kanell [00:16:37]:So many times I wish I could go back in time to my middle school math class and say, Listen to this. This is how we're going to use some math in everyday life. And, you know, the only other time that happened out of the kitchen was when I was calculating, how much flooring material to buy. And I do some geometry. I was like, I used the geometry in real life. It's a miracle.Stephanie [00:17:00]:Spatial spatial relationships. They're they're here. My daughter, we were working on a project that we had to map out where we were gonna put some boost in an event and she looked at me and she said, how did you do on the SAT and your spatial reasoning? And I was like, not good. Not good.John Kanell [00:17:19]:Sassy. She'sStephanie [00:17:21]:pretty funny. Could have inspired you. Like, you kinda give me a little bit of a Ina Garten vibe, and I say that in a very nice way because I feel like she's the the leader of high all high priestess of recipe testing. I mean, her recipes always work. They're always beautiful. They're fairly easy.John Kanell [00:17:40]:Yeah. Well, that's a very kindSpeaker C [00:17:42]:the I grew upJohn Kanell [00:17:43]:in Los Angeles, so I'm not, you know, starstruck when I see people. However, one time in New York, I was with my husband, and I saw Ina and Jeffrey walking hand in hand in the park. And it was like, it's real. They're together. Like, he came down. I love her. For recipe testing, what some people don't realize, it's so important to test your recipes multiple times by multiple hands in multiple places. Because you can be in one, like my famous example for this is in the south, and in the south, and it was falling flat.John Kanell [00:18:31]:Or it was, like, it had a little bit of a concave, and it wasn't something was off on the texture. And I was like, oh. So I kept adjusting the recipe over and over again. I was like, it's working for me. I don't know what's going on. And, eventually, after some research, we found out that in the, like, in the 4 regions of the US, there's, like, 4 big flour companies. Each one of them uses a different amount of baking powder in their self rising flour. So if you just try to make a self rising flour recipe for something as finicky as a cake, where you're really trying to reduce the flour to give a melt in your mouth consistency, It's it's literally impossible unless you have in your notes everything for the different flour companies.John Kanell [00:19:10]:And there's, like, you know, sub brands and private labels, so it's we ended up just using regular flour with to make it work. And you would never have known that unless you recipe test things in different places, especially with different ovens and, you know, like, you have to give proper ranges. And, one of the goals is always to have things just past multiple hands, multiple places, multiple times before they make it into the blog or the cookbook. Because if someone's trusting you with a recipe, what they're really trusting you with is their time, their money, and their moments. You know, it's you're making something for your family to come together. It could be as simple as just dinner for yourself after a long long day, or it's a big celebration and it's like a supposed to be like a show stopping, meal, and that is very, daunting. So we I also wanna make sure it's just right and it'll be full proof.Stephanie [00:20:01]:It is kinda heartbreaking when someone texts you or sends you a message and they're like, I made your blah blah blah, but I'm a terrible cook and it didn't work out. And I always think, oh, no. Like, I don't. I'm sorry it didn't work out, number 1, but I'm more sorry that you think you're a terrible cook because of something you cooked of mine that didn't work out. Like, there are so many variables andSpeaker C [00:20:23]:Yeah.Stephanie [00:20:24]:You know, you're trying to control all those variables, but also sometimes everything's just not controllable. Right?John Kanell [00:20:32]:There is not. The 2 things I will say on this podcast or the variables you can control. 1, just get a kitchen scale. It'll save your life for anything baking related. Or even if you're just making anything where you have to weigh things out, you will use less measuring cups, less little bowls, less everything else, and save all that washing up time if you're using a scale as dumping itSpeaker C [00:20:56]:in, and youJohn Kanell [00:20:57]:will get accurate results. If you scooped up flour from a measuring cup, you are going to add maybe like 60% more flour just by packing it in. Most people don't know that if you're using a measuring cup, you're supposed to fluff the flour in your canister. Use a spoon, sprinkle it in like a gentle rain, and then level it off with a knife without compressing to get accurate results, which will give you that melt in your mouth delicious texture thatStephanie [00:21:23]:you A scoop and sweep.John Kanell [00:21:25]:Yeah. And that's a little bit more work, a little bit more finicky. So if you just dump it in using a scale, you're saving you time. And then the other thing is just do not overmix any batter unless you're doing a bread. So I always use the mixer until I see just a couple streaks of flour and then finish it off by hand with a spatula so I can scrape it down and fold it together. So you have ultimate control and everything will be a nice texture because the texture even changes how you've taste things. You know, if it has a gummy dense texture, thoseStephanie [00:21:57]:Mhmm.John Kanell [00:21:58]:Your tongue just can't accept it and you miss a lot of the flavors.Stephanie [00:22:03]:So I think your advice is really solid, but I'm gonna just confess. And I know, like, my friend Zoey Bakes, she'll say the same thing about the kitchen scale.Speaker C [00:22:14]:Yeah.Stephanie [00:22:14]:She's like, and then you don't have to mess up another bowl and all the little dishes. But there's something about a kitchen scale that feels so mathy.John Kanell [00:22:23]:No. It's not. You just press the 0. Just press the 0 button when you're done, and it starts at 0. There's no adding involved. So just tear it out.Stephanie [00:22:31]:0 zero 1.John Kanell [00:22:32]:No math.Stephanie [00:22:33]:Just I use it for my sourdough baking, and I just always feel like, oh, again, with the math. Like, I gotta figure out how much the bowl weighs, how much the this weighs and everything.John Kanell [00:22:45]:Zero it out. Put the bowl on to zero it out. And I will tell you that you might just be an intuitive cook, and, like, my mother just doesn't use any measuring. She just throws things in, like, like, a handful of this. And I'm like, oh my gosh.Stephanie [00:23:01]:That's howJohn Kanell [00:23:02]:would I full?Stephanie [00:23:04]:Like, I have, like funny.John Kanell [00:23:05]:If I remember trying to get one of her recipes onto the blog or, like, use that as a starting point,Speaker C [00:23:09]:I will it's so frustrating for her because I have to stop her atJohn Kanell [00:23:09]:each point and then take take it, comes out anyway. So maybe you're that person. You're tooSpeaker C [00:23:13]:talented for this. Know. I don't know.Speaker D [00:23:14]:I don't know.John Kanell [00:23:14]:I don't know. I don't know. I don't know. I don't know. I comes out anyway. So maybe you're that person. You're too talented for this.Stephanie [00:23:22]:I don't know. I'll we'll see. Now you've competed on some food competition shows, haven't you?John Kanell [00:23:28]:So I was a judge on Disney's, Magic Bake Off, and part of the fun there was getting to do, like, a judges competeStephanie [00:23:37]:Yeah.John Kanell [00:23:38]:Thing. And it was a I It was really the first time I had done that, like, in a high stakes environment, and it was quite fun. I was working with, another Disney actor who is absolutely not a cook or a baker at all. He's quite young. So I had a couple sessions giving him some, like, coaching moments, and he did his really did his best. And we pulled it together. I was so proud of our our creation. Didn't win, but that was fun.Stephanie [00:24:04]:Teacher too. Just like the way that you say that, which is so nice. Like, always lifting someone up.John Kanell [00:24:11]:Thank you so much. He was it was fun. I mean, I didn't, realize how invested I would get into it when I accepted the challenge, but I was, you know, really going all out. It was a very elaborate cake we ended up making with, like, have, like, marzipan decorations all over it. Wow. It was all had to be very timed out because normally, I have the luxury of time. Yeah. Well, this I can, like, finicky work on something until I am happy with it, and this was you know, the clock was ticking.Stephanie [00:24:42]:Would you do other TV competition shows that passed?John Kanell [00:24:46]:Maybe. I could do it. Like, if it was fun. I'm gonna do, Foodie Con in New York in the summer. And, one of the challenges which I have agreed to do is, like, handcuffed and hangry or I'll be handcuffed somebody else doing something, which is just fun and kind of like, you knowStephanie [00:25:02]:That is fun. Really.John Kanell [00:25:03]:So I would do that. Like yeah.Stephanie [00:25:05]:You're handcuffed too.John Kanell [00:25:07]:I'll be handcuffed to another food person, TBD, and I get one free hand. So I'm hoping my left hand is free.Stephanie [00:25:15]:If you had to pick someone to be handcuffed with, and it can be anybodySpeaker D [00:25:20]:Mhmm. ThatStephanie [00:25:20]:you have to cook something with, who would it be?John Kanell [00:25:22]:I know.Stephanie [00:25:25]:I mean, that's a solid bet. Right? Yes. Because you know whatever you did would be great. We are talking with John Kanell. It is the Preppy Kitchen. Super easy. A 100 simple and versatile recipes. When you think about, like, the legacy that you're gonna leave your kids, 2 7 year old boys, are you gonna teach them to cook?John Kanell [00:25:45]:They already know. I mean, honestly, they are very curious about what happens in the kitchen. And I love using my time in the kitchen as, like, bonding time, like my mom and I did. So, you know, we're all connected to devices as adults. My kids are, like, connected to the Legos. And being in the kitchen is one moment where you're really, really present. It's tactile. You're engaged, and you're making something that's memorable.John Kanell [00:26:16]:So, like, on Sunday, we like pizzas. Started off very simple with, like, them adding the toppings on. And now once they were 6, they were at the point where they could start off with just all I do is warm measure the water out and warm it. And then they, like, you know, bloom the yeast. They add the flour in. And they're using a scale, so they get to talk about numbers a little bit. Like, okay. Let's get close to that.John Kanell [00:26:41]:And it doesn't be perfect, but, like, let's get close. And then they need it, and they work on it, and they shape it. And, you know, it's like a nice afternoon where they can come and do a little bit of work, and then exit, and they love it.Stephanie [00:26:52]:Yeah. I love it. That's a great story, and I hope more people get in the kitchen with their kids because that is how you learn.Speaker C [00:26:59]:And it'sJohn Kanell [00:26:59]:how people connect with food too. Like, it's easy to a picky eater. I understand some people are just naturally, like, super tasters or else, and, like, I won't take that away from them, but, like, my kids. And then I developed an appreciation for it. And just your palate changes over time, and you change. But the exposure is different. And when you're making something, you have a hand in it, and that really gives you more of an investment in trying it out and wanting to like it.Stephanie [00:27:25]:Yeah. And I think people do go back and try foods that you maybe didn't like as a kid and you have a totally different experience with it later.John Kanell [00:27:32]:Yeah. The brussels sprouts.Stephanie [00:27:34]:Yeah. Oh, gosh. We I made brussels sprouts for a dinner party once and one of my friends was aghast. Like, literally could not understand why I would be serving brussels sprouts and I was like, well, have you had them in a while? Go ahead and taste them. They're pretty great and he loved them, but he was just like remember that time when you had a dinner party and you made brussels sprouts? He just thought it was so risky. I was like, not too risky. Yeah.John Kanell [00:28:00]:One little face.Stephanie [00:28:01]:Yes. That's right. Well, I'm gonna put links to the book in the show notes and people will follow you. I'll put all that in the show notes. It was great to talk with you, John, and good luck on the book.John Kanell [00:28:12]:Thanks so much for having me over, and Yeah. Wait to see everybody on my book tour. It starts August 20th.Stephanie [00:28:17]:And will you be coming to Minneapolis by chance?John Kanell [00:28:20]:I will not. I think the closest I'll get is Chicago. But if you're in the neighborhood, come see me. We go to Los Angeles, Dallas, Seattle, Chicago, Atlanta, and New York, and not in that order.Stephanie [00:28:32]:How fun, though. Oh, I just I'm I hope I get to do a book tour sometime. Right now, my books are pretty regional. But someday, I'm gonna go on a book tour, I swear.John Kanell [00:28:41]:It's really fun. I I see that visualized in your future.Stephanie [00:28:45]:Yes. I'm manifesting right now. Thanks for being on the program. I really appreciate you.John Kanell [00:28:49]:Thanks for having me. Have a nice day.Stephanie [00:28:51]:Alright. Okay. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

"Preppy Kitchen Super Easy" is John Kanell's follow-up to his best-selling cookbook “Preppy Kitchen.” In this episode of “Dishing With Stephanies Dish,” I speak with him about his success, the ease of his recipes, and his favorite tools to use in the kitchen. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Thanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it.PODCAST TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the Dishing with Stephanie's dish podcast. I am here with John Cannell, and he is the author of the Preppy Kitchen cookbook. Now feel like Preppy Kitchen is such a complete statement because it makes me think of all the things about you right off the bat. Congratulations on a great moniker on on a well titled cookbook.John Kanell [00:00:42]:No. Thank you. Preppy Kitchen's super easy.Stephanie [00:00:44]:Yeah. And, like, do you identify with that just in terms of I mean, I'm looking at you. You're pretty cute. You seem like a preppy person.John Kanell [00:00:52]:I suppose I do. But, you know, I used to be a math and science teacher, and I dealt with all these kids. It's kind of a long story, but I dealt with kids who had all this math anxiety and science anxiety too. They thought, like, I am an English person or I'm I love history, but I cannot do it. My brain doesn't work this way. And I was teaching middle schoolers, and they already had the sense of failure ingrained in them, and it was heartbreaking. You know, like, later on in life, when I switched careers and I pivoted over, I saw the same thing for people in the kitchen. They're like, I'm a baker.John Kanell [00:01:24]:I cannot cook. Or I am fine on the grill, can't bake anything. Or I just use my credit card and call it a day.Speaker C [00:01:30]:No. You can send itJohn Kanell [00:01:30]:with my kids. Like, you can do it. Let's just be prepared. Let's have all the steps laid out and everything else. So it's kind of a play on words. It's about being prepared in the kitchen and having, like, a fun, easy time, not anxiety inducing train wreck where you're, like, halfway through a recipe, like, I don't have this ingredient. Why do I die? You know?Stephanie [00:01:51]:Okay. I'm just gonna back up for a second because your aesthetic is really appealing to me in lots of ways. Number 1, just talking to you and the way you have your background set. Awesome. Number 2, the photographs in the book and the photographs on your Instagram and on your sites are also incredibly beautiful. Are you doing all this by yourself? Do you just have this lifestyle persona hidden inside you as a math and science teacher? Come on.John Kanell [00:02:18]:Well, I used to do it all by myself back back in the day. But to answer part of your question, like, in pieces, I was an art major. So I wasn't a science teacher, but UCLA and had, like, a fine arts degree. So I was about color theory and putting things together and conceptual art. So my career path has gone all over the place. And now, you know, I find that as business gets busier and my kids get older, I have 2 7 year old boys, they're twins, that whatever someone else can do, they can free me up to, like, spend more time with my family or do things that only I can do, I'll outsource. So the book, book number 1 and book number 2 were both shot by David Meloche, who's a be like, a wonderful photographer. For styling here, like, I do like to collect antique copper and stuff like that.John Kanell [00:03:09]:But there's there's a community that comes together.Stephanie [00:03:11]:I love antique copper, and I also actually kinda like cooking with it, But cleaning of it and the maintaining of it is, like, a full time job.John Kanell [00:03:20]:If like, you have to just understand, like, most antique copper is tinned on the inside, so you might just have to get it retinned every once in a while. Or if you found a piece for, like, $5 at a flea market and it's falling apart, you're gonna say, okay. This is $5 plus the retinning cost, and then it'll be good as new. Because copper you know, old copper's is so heavy. It's gonna conduct the heat really beautifully. And part of being prepared and having the right tools, like, you know, having the nice a nice pot or pan, a nice heavy one that conducts heat conducts heat evenly because you could be following a recipe perfectly to the t. Everything is right. But you had one of those, like like, a sad pot that has paper thin walls that scorches everything.John Kanell [00:04:02]:And, you know, your food's kind of it's not ruined, but it's not as good as it could be just because of the tool you had.Stephanie [00:04:07]:You're speaking to the choir. I'm at my, summer place, and I'm working on a cookbook. And we got a new stove, like, last year, and we have to buy a our place is super little, so we had to buy this specific size stove. Yeah. And it is just the worst. Like, everything I cook for the cookbook burns. There's so many hot spots in it. It's 75 degrees off.Stephanie [00:04:32]:And I'm just like, okay. I don't know if I can cook a cookbook and all the test all these recipes with this horrible stove. No. So, yeah, it's been challenging. NotJohn Kanell [00:04:44]:cool. Not cool at all.Stephanie [00:04:44]:When you when you besides your fancy French copper cookware, do you have, like, anything that you recommend for just the basics?John Kanell [00:04:54]:You know?Stephanie [00:04:54]:I, like, I always recommend All Clad, but that's a kinda easy one. AllCloud.John Kanell [00:04:58]:Because it kinda just lasts it's, like, indestructible, lasts forever, and is you know, it's expensive, but I will have the All Clad until I don't know what happens to me.Stephanie [00:05:08]:Yeah. Same.Speaker C [00:05:09]:YouJohn Kanell [00:05:09]:know, you just clean it with some steel wool. If it gets really singed, then it's fine. And then, also, you can find some, like, nice cast iron enameled, like Dutch ovens or something. You can get them secondhand. And if they're in good shape, they'll last forever. So those are, like, investment pieces that really make your time in the kitchen a lot easier.Stephanie [00:05:29]:Agreed. Now you're on your second book here. How did you can you give me the transition from math and science teacher to cookbook author? Did you just love cooking?John Kanell [00:05:41]:You know, I grew up in the kitchen with my mom. So I always had my mom taught chef, and my mom came from a very small town in Mexico where, like, everything was made fresh every single day. And she came to this country with a love of fresh flavors and ingredients and learning. She never wanted to stop learning. So she explored the world through her kitchen and cookbooks and recipes she clipped out. And, I got to be there on that journey with her and learn a lot from her. So and she was a teacher and retired as well, so I followed her by I just became a teacher. And, when my husband and I were planning a family, because it takes a lot of planning, we were thinking who's gonna be home? And, you know, my job had specific breaks, but you can't show up to school late.John Kanell [00:06:29]:So, if, like, you know, if your kid is sick or something happens, he really encouraged me to do a pivot. And he's like, you know, you love teaching, but you really are passionate about food. Like, that's what you kind of light up when you talk about. So he's like, you know, you could. I see people, like, having food blogs, and they can make that a career. So why don't we, like, try that out, and you can work from home and be there more often? So I really credit him for helping me do that because it was really taking a chance. Ended up working out pretty well.Stephanie [00:06:59]:And I I mean, congratulations on the books and your story of your mom is pretty inspiring. She sounds like a really neat lady.Speaker C [00:07:08]:She reallyStephanie [00:07:08]:But that is, I think, how a lot of us get started and and the being a cookbook writer is probably more possible now than it was before because of digital creation and social media, to be honest. Yeah. Did you always have a knack for that too? Because many people are great with, like, the food or the recipes, but they're not so great at the digital side. And then there's people that are great at the digital side, but maybe their recipes aren't the best.John Kanell [00:07:35]:Part of you thinks I was horrible at everything when I started except, like, I could make a delicious dish. But and I the funny thing is I went to art school. But, like, my photography classes were conceptual art photography classes. And there was no skill. Like, if you wanted to have any skill earned, you'd speak to a technician. And the teacher was just there for the discourse of arts and, like, different references. And, you know, it's a lovely conversation. I enjoyed it, but it gave me zero preparation for shooting food and making it look attractive because it's very difficult.John Kanell [00:08:07]:It looked tasty even as in the I mean, it's hard. And if you went scrolled all the way back on my Instagram, you would see some very tragic looking things. And I was, you know, so proud of them at the time.Stephanie [00:08:21]:Yeah. And I do think, like, the authenticity of the not so perfect photos too. Certainly not for a book, but we kind of had these whole curated Instagram feeds and lives and I do feel like we're getting away from that a little bit in a way that appeals to me just because it feels more democratic for everyone else.John Kanell [00:08:43]:Yeah. I mean, I am a bit of a klutz. I'm gonna acknowledge this. So for me, that part comes out of my YouTube channel where I'm making things and, like, something falls or, like, the I made eclairs 10,000,000 times. It's my favorite thing, but I'm filming it and they fall down because I added, like, a little bit too much egg that day, or the eggs were a little bit on the larger side than I was used to. And I'm I will show that. I don't edit it out. So I'll say, like Same.John Kanell [00:09:10]:And but now, let's just come back and say, could you use these? Yes. They're still gonna be delicious. They're not gonna make someone French happy, but you will eat them, or we can remake them. And let me show you the correct amount of egg right now. You know? Or IStephanie [00:09:23]:can Oh, I love that.John Kanell [00:09:25]:The fridge.Stephanie [00:09:26]:No. I absolutely love that. I have done 2 horrible videos. 1, I cut my head off, but I really liked what I made, so I kept it in. It's the headless shrub making. And then the second, I had a absolute whipped cream failure where it, like, just went like this all over my whole kitchen. Oh, no. And I just left it because I was like, well, I've done that once with soup where I Vitamix it and it was too hot and it blew out all over and now with whipped cream.Stephanie [00:09:55]:So I think people actually appreciate that because it makes them feel like they can do it too.John Kanell [00:09:59]:Yeah. And also, like, whipped cream is actually quite difficult because in the US, there's all these additives and every every brand is a little bit different. If you go abroad and you make a whipped cream with like a double cream or something else, it takes longer to whip. But when it does, it's a beautiful consistency. And depending on what's been additive or how it's been ultra pasteurized, it could become kind of chunky very easily.Stephanie [00:10:22]:Yeah. Okay. So yes. Also, cooking with well and your mom being from Mexico and probably you traveling all over too. Cooking all over in different places is weird. We travel a lot by boat. So cooking in a small space boat kitchen with, you know, butter from all over different goat butters and just like, oh my gosh. This is unique.Stephanie [00:10:45]:Let's talk about specific recipes in your book and give me, like, your top five that you feel really attached to.John Kanell [00:10:53]:Well okay. So on the back cover, I'm gonna start start sweet. In the book, I have the perfect birthday cake, which is like a beautiful vanilla melt in your mouth cake. But on the back cover is what I actually make for my birthday for myself. And it's a lemony Italian olive oil cake, Two layers with a crunchy sugar topping, and in between and on top, a mountain of mascarpone stabilized whipped cream with lots of fresh berries. It's, like, just perfectly sweet, has that wonderful consistency, and it's a very simple cake to make. So, you know, it's a good example of something delicious, something visually stunning. It doesn't have to be difficult.John Kanell [00:11:35]:It doesn't have to be time consuming. And you can really make it your own. One of the side dishes that I am very attached to to is part of my Sunday dinners growing up, and it's a Greek style, spicy tomato orzo. It goes with everything. Like, we would have it with a roast chicken or a big garlic studded leg of lamb in a salad. But you can have it a 1000000 different ways. It's silky. It's perfectly spicy.John Kanell [00:12:02]:It has a lovely play of flavors. It does take a little bit of time. And whenever you make something saucy and pasta y on the stovetop, you know, it's gonna burn on the bottom and you're constantly, like, stirring and scraping. So my time saving hacks for this were to start off by using Bloody Mary mix for the base because that gives you a perfect spiced tomatoStephanie [00:12:22]:Yes.John Kanell [00:12:24]:And saves a lot of time. And then we do a little work on the stovetop and then pop it into the oven and just bakes perfectly on its own. It's so silky, perfectly saucy, and goes with everything. There's, like on the cover, I have a a lemony chicken pasta bake, and it's a one pan meal. There's a whole chapter of 1 pan meals because, you know, we don't necessarily wanna feel like Cinderella every single day at the sink. And it is just a nice combination of pasta that's been cooked in a flavorful, like, white wine chicken stock sauce. Yum. It's made creamy with a little stir of ricotta, and then you have these beautiful, big, juicy pieces of chicken, lots of sweet cherry tomatoes, lemons, squash, and it's finished off with giant dollops of ricotta.John Kanell [00:13:14]:And it looks so good. It's delicious. It's decadent. And it's something you can just make really easily. And then for breakfast, there are these pear fritters where like, I make recipes for a living, and I enjoy all the recipes that I make because they're these pear fritters were so good. It was like, they're so easy to make. It's basically like if you haven't made fritters, which I'm sure you have, but they're it's like pancake batter holding a lot of fruit, and you deep fry it. So unlike a regular donut where you're you know, the yeast and the rising, it's time consuming.John Kanell [00:13:49]:You can just throw this together in a few minutes. And the combination of these lovely pears with just enough golden batter holding together, drizzled with a lemony glaze, they're like it's you will eat and inhale the entire batch of them.Stephanie [00:14:06]:I feel like you need to have a radio or a TV show too because one thing you're doing that's really working for me is you are making all of the food sound so absolutely delicious with your adjectives and your adverbs and just I mean, I wanna cook everything.John Kanell [00:14:23]:Oh, you're too sweet. Thank you. The book starts out, by the way, like, on the subject of being prepared with the pantry of convenience. Because a lot of us like, I'm a little scattered. I I will admit this. And I will go to the store. Do I have cinnamon? I'll buy cinnamon. I go to my pantry and there's 8 cinnamons there.John Kanell [00:14:44]:I am set. But I wanted to show people how you can set things up. Just talk about the different kinds of flours, the different kinds of sugars, like all the stuff that, you know, we might take for granted. But when you're making a recipe or setting yourself up, you need to know have them at hand, know what they do. And, you know, if we're talking about a chocolate chip cookie, there's a dry mix for chocolate chip cookies. So you guys have that in your pantry hanging out, the recipe is halfway done, and you can make as many cookies as you want. And it's like a time saver. Same thing for, like, like, a chocolate cake mix.John Kanell [00:15:16]:There's a pancake and waffle mix too. So you can have those in your pantry. And then also talk about, like, different ways to, like, treat butter, like, you know, European versus American butter. You know, I love browned butter. It's one of my flavor hacks. It goes in anything. Anything that has butter, you can sub in browned butter, which is butter that's been cooked and caramelized a bit and has lovely nutty flavor. And it gives you so much extra depth and makes everything just a little bit more special.John Kanell [00:15:43]:So, of course, I'm gonna talk about butter, browning it. The different types of butter have different amounts of butterfat in them, just so you know, and what that what that means for your recipes, and the list goes on. And I started you off kind of to set you up for success. And then from there, we have all these easy recipes with tons of variations where you can swap out different proteins, try different sauces. You could use different, like, flavor combinations with spices. Or if it's like a baked good, I'll show you how to make cupcakes verse like, the there's people who make either a batch of cupcakes, the 8 inch, the 9 inch layer cake, or a sheet cake, and it'll give you instructions for any of those. So you canStephanie [00:16:23]:Right that alone is impressive because my number one failing as a cook is pan conversion.John Kanell [00:16:32]:It's a it takes actually, it takes some math. So many timesStephanie [00:16:34]:This is why I'm bad at it.John Kanell [00:16:37]:So many times I wish I could go back in time to my middle school math class and say, Listen to this. This is how we're going to use some math in everyday life. And, you know, the only other time that happened out of the kitchen was when I was calculating, how much flooring material to buy. And I do some geometry. I was like, I used the geometry in real life. It's a miracle.Stephanie [00:17:00]:Spatial spatial relationships. They're they're here. My daughter, we were working on a project that we had to map out where we were gonna put some boost in an event and she looked at me and she said, how did you do on the SAT and your spatial reasoning? And I was like, not good. Not good.John Kanell [00:17:19]:Sassy. She'sStephanie [00:17:21]:pretty funny. Could have inspired you. Like, you kinda give me a little bit of a Ina Garten vibe, and I say that in a very nice way because I feel like she's the the leader of high all high priestess of recipe testing. I mean, her recipes always work. They're always beautiful. They're fairly easy.John Kanell [00:17:40]:Yeah. Well, that's a very kindSpeaker C [00:17:42]:the I grew upJohn Kanell [00:17:43]:in Los Angeles, so I'm not, you know, starstruck when I see people. However, one time in New York, I was with my husband, and I saw Ina and Jeffrey walking hand in hand in the park. And it was like, it's real. They're together. Like, he came down. I love her. For recipe testing, what some people don't realize, it's so important to test your recipes multiple times by multiple hands in multiple places. Because you can be in one, like my famous example for this is in the south, and in the south, and it was falling flat.John Kanell [00:18:31]:Or it was, like, it had a little bit of a concave, and it wasn't something was off on the texture. And I was like, oh. So I kept adjusting the recipe over and over again. I was like, it's working for me. I don't know what's going on. And, eventually, after some research, we found out that in the, like, in the 4 regions of the US, there's, like, 4 big flour companies. Each one of them uses a different amount of baking powder in their self rising flour. So if you just try to make a self rising flour recipe for something as finicky as a cake, where you're really trying to reduce the flour to give a melt in your mouth consistency, It's it's literally impossible unless you have in your notes everything for the different flour companies.John Kanell [00:19:10]:And there's, like, you know, sub brands and private labels, so it's we ended up just using regular flour with to make it work. And you would never have known that unless you recipe test things in different places, especially with different ovens and, you know, like, you have to give proper ranges. And, one of the goals is always to have things just past multiple hands, multiple places, multiple times before they make it into the blog or the cookbook. Because if someone's trusting you with a recipe, what they're really trusting you with is their time, their money, and their moments. You know, it's you're making something for your family to come together. It could be as simple as just dinner for yourself after a long long day, or it's a big celebration and it's like a supposed to be like a show stopping, meal, and that is very, daunting. So we I also wanna make sure it's just right and it'll be full proof.Stephanie [00:20:01]:It is kinda heartbreaking when someone texts you or sends you a message and they're like, I made your blah blah blah, but I'm a terrible cook and it didn't work out. And I always think, oh, no. Like, I don't. I'm sorry it didn't work out, number 1, but I'm more sorry that you think you're a terrible cook because of something you cooked of mine that didn't work out. Like, there are so many variables andSpeaker C [00:20:23]:Yeah.Stephanie [00:20:24]:You know, you're trying to control all those variables, but also sometimes everything's just not controllable. Right?John Kanell [00:20:32]:There is not. The 2 things I will say on this podcast or the variables you can control. 1, just get a kitchen scale. It'll save your life for anything baking related. Or even if you're just making anything where you have to weigh things out, you will use less measuring cups, less little bowls, less everything else, and save all that washing up time if you're using a scale as dumping itSpeaker C [00:20:56]:in, and youJohn Kanell [00:20:57]:will get accurate results. If you scooped up flour from a measuring cup, you are going to add maybe like 60% more flour just by packing it in. Most people don't know that if you're using a measuring cup, you're supposed to fluff the flour in your canister. Use a spoon, sprinkle it in like a gentle rain, and then level it off with a knife without compressing to get accurate results, which will give you that melt in your mouth delicious texture thatStephanie [00:21:23]:you A scoop and sweep.John Kanell [00:21:25]:Yeah. And that's a little bit more work, a little bit more finicky. So if you just dump it in using a scale, you're saving you time. And then the other thing is just do not overmix any batter unless you're doing a bread. So I always use the mixer until I see just a couple streaks of flour and then finish it off by hand with a spatula so I can scrape it down and fold it together. So you have ultimate control and everything will be a nice texture because the texture even changes how you've taste things. You know, if it has a gummy dense texture, thoseStephanie [00:21:57]:Mhmm.John Kanell [00:21:58]:Your tongue just can't accept it and you miss a lot of the flavors.Stephanie [00:22:03]:So I think your advice is really solid, but I'm gonna just confess. And I know, like, my friend Zoey Bakes, she'll say the same thing about the kitchen scale.Speaker C [00:22:14]:Yeah.Stephanie [00:22:14]:She's like, and then you don't have to mess up another bowl and all the little dishes. But there's something about a kitchen scale that feels so mathy.John Kanell [00:22:23]:No. It's not. You just press the 0. Just press the 0 button when you're done, and it starts at 0. There's no adding involved. So just tear it out.Stephanie [00:22:31]:0 zero 1.John Kanell [00:22:32]:No math.Stephanie [00:22:33]:Just I use it for my sourdough baking, and I just always feel like, oh, again, with the math. Like, I gotta figure out how much the bowl weighs, how much the this weighs and everything.John Kanell [00:22:45]:Zero it out. Put the bowl on to zero it out. And I will tell you that you might just be an intuitive cook, and, like, my mother just doesn't use any measuring. She just throws things in, like, like, a handful of this. And I'm like, oh my gosh.Stephanie [00:23:01]:That's howJohn Kanell [00:23:02]:would I full?Stephanie [00:23:04]:Like, I have, like funny.John Kanell [00:23:05]:If I remember trying to get one of her recipes onto the blog or, like, use that as a starting point,Speaker C [00:23:09]:I will it's so frustrating for her because I have to stop her atJohn Kanell [00:23:09]:each point and then take take it, comes out anyway. So maybe you're that person. You're tooSpeaker C [00:23:13]:talented for this. Know. I don't know.Speaker D [00:23:14]:I don't know.John Kanell [00:23:14]:I don't know. I don't know. I don't know. I don't know. I comes out anyway. So maybe you're that person. You're too talented for this.Stephanie [00:23:22]:I don't know. I'll we'll see. Now you've competed on some food competition shows, haven't you?John Kanell [00:23:28]:So I was a judge on Disney's, Magic Bake Off, and part of the fun there was getting to do, like, a judges competeStephanie [00:23:37]:Yeah.John Kanell [00:23:38]:Thing. And it was a I It was really the first time I had done that, like, in a high stakes environment, and it was quite fun. I was working with, another Disney actor who is absolutely not a cook or a baker at all. He's quite young. So I had a couple sessions giving him some, like, coaching moments, and he did his really did his best. And we pulled it together. I was so proud of our our creation. Didn't win, but that was fun.Stephanie [00:24:04]:Teacher too. Just like the way that you say that, which is so nice. Like, always lifting someone up.John Kanell [00:24:11]:Thank you so much. He was it was fun. I mean, I didn't, realize how invested I would get into it when I accepted the challenge, but I was, you know, really going all out. It was a very elaborate cake we ended up making with, like, have, like, marzipan decorations all over it. Wow. It was all had to be very timed out because normally, I have the luxury of time. Yeah. Well, this I can, like, finicky work on something until I am happy with it, and this was you know, the clock was ticking.Stephanie [00:24:42]:Would you do other TV competition shows that passed?John Kanell [00:24:46]:Maybe. I could do it. Like, if it was fun. I'm gonna do, Foodie Con in New York in the summer. And, one of the challenges which I have agreed to do is, like, handcuffed and hangry or I'll be handcuffed somebody else doing something, which is just fun and kind of like, you knowStephanie [00:25:02]:That is fun. Really.John Kanell [00:25:03]:So I would do that. Like yeah.Stephanie [00:25:05]:You're handcuffed too.John Kanell [00:25:07]:I'll be handcuffed to another food person, TBD, and I get one free hand. So I'm hoping my left hand is free.Stephanie [00:25:15]:If you had to pick someone to be handcuffed with, and it can be anybodySpeaker D [00:25:20]:Mhmm. ThatStephanie [00:25:20]:you have to cook something with, who would it be?John Kanell [00:25:22]:I know.Stephanie [00:25:25]:I mean, that's a solid bet. Right? Yes. Because you know whatever you did would be great. We are talking with John Kanell. It is the Preppy Kitchen. Super easy. A 100 simple and versatile recipes. When you think about, like, the legacy that you're gonna leave your kids, 2 7 year old boys, are you gonna teach them to cook?John Kanell [00:25:45]:They already know. I mean, honestly, they are very curious about what happens in the kitchen. And I love using my time in the kitchen as, like, bonding time, like my mom and I did. So, you know, we're all connected to devices as adults. My kids are, like, connected to the Legos. And being in the kitchen is one moment where you're really, really present. It's tactile. You're engaged, and you're making something that's memorable.John Kanell [00:26:16]:So, like, on Sunday, we like pizzas. Started off very simple with, like, them adding the toppings on. And now once they were 6, they were at the point where they could start off with just all I do is warm measure the water out and warm it. And then they, like, you know, bloom the yeast. They add the flour in. And they're using a scale, so they get to talk about numbers a little bit. Like, okay. Let's get close to that.John Kanell [00:26:41]:And it doesn't be perfect, but, like, let's get close. And then they need it, and they work on it, and they shape it. And, you know, it's like a nice afternoon where they can come and do a little bit of work, and then exit, and they love it.Stephanie [00:26:52]:Yeah. I love it. That's a great story, and I hope more people get in the kitchen with their kids because that is how you learn.Speaker C [00:26:59]:And it'sJohn Kanell [00:26:59]:how people connect with food too. Like, it's easy to a picky eater. I understand some people are just naturally, like, super tasters or else, and, like, I won't take that away from them, but, like, my kids. And then I developed an appreciation for it. And just your palate changes over time, and you change. But the exposure is different. And when you're making something, you have a hand in it, and that really gives you more of an investment in trying it out and wanting to like it.Stephanie [00:27:25]:Yeah. And I think people do go back and try foods that you maybe didn't like as a kid and you have a totally different experience with it later.John Kanell [00:27:32]:Yeah. The brussels sprouts.Stephanie [00:27:34]:Yeah. Oh, gosh. We I made brussels sprouts for a dinner party once and one of my friends was aghast. Like, literally could not understand why I would be serving brussels sprouts and I was like, well, have you had them in a while? Go ahead and taste them. They're pretty great and he loved them, but he was just like remember that time when you had a dinner party and you made brussels sprouts? He just thought it was so risky. I was like, not too risky. Yeah.John Kanell [00:28:00]:One little face.Stephanie [00:28:01]:Yes. That's right. Well, I'm gonna put links to the book in the show notes and people will follow you. I'll put all that in the show notes. It was great to talk with you, John, and good luck on the book.John Kanell [00:28:12]:Thanks so much for having me over, and Yeah. Wait to see everybody on my book tour. It starts August 20th.Stephanie [00:28:17]:And will you be coming to Minneapolis by chance?John Kanell [00:28:20]:I will not. I think the closest I'll get is Chicago. But if you're in the neighborhood, come see me. We go to Los Angeles, Dallas, Seattle, Chicago, Atlanta, and New York, and not in that order.Stephanie [00:28:32]:How fun, though. Oh, I just I'm I hope I get to do a book tour sometime. Right now, my books are pretty regional. But someday, I'm gonna go on a book tour, I swear.John Kanell [00:28:41]:It's really fun. I I see that visualized in your future.Stephanie [00:28:45]:Yes. I'm manifesting right now. Thanks for being on the program. I really appreciate you.John Kanell [00:28:49]:Thanks for having me. Have a nice day.Stephanie [00:28:51]:Alright. Okay. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen.  Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal brand. John discusses the challenges and rewards of building a food personality, the importance of authenticity, and the process of creating engaging content. Whether you're an aspiring food influencer or a seasoned professional, this episode offers practical advice to elevate your content, and possibly boost your following.JOHN KANELL and PREPPY KITCHENPreppy Kitchen YouTubePreppy Kitchen InstagramPreppy Kitchen WebsitePreppy Kitchen FacebookBuy the book Preppy Kitchen Super EasyCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, “Ice Cream” Overnight Oats -Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips -Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes -Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars Summary In this conversation, John Kanell, author of the cookbook 'Preppy Kitchen, Super Easy,' discusses the importance of getting kids involved in the kitchen and shares tips for making cooking more accessible and enjoyable. He emphasizes the need to break down complex tasks into simple steps and to be prepared with the right ingredients and tools. John also highlights the value of teaching kids math and science concepts through cooking and the importance of giving oneself grace and forgiveness in the kitchen. He provides practical advice for hosting stress-free gatherings and shares insights on measuring flour accurately. The conversation covers various topics related to cooking for kids, including the importance of simplicity in meals, getting kids involved in meal planning and cooking, and introducing them to new flavors. They also discuss the benefits of growing your own vegetables and avoiding processed foods. The conversation concludes with a discussion about the author's cookbook and the versatility of the recipes. Takeaways Getting kids involved in the kitchen can teach them valuable life skills and help them develop confidence. Breaking down complex cooking tasks into simple steps and being prepared with the right ingredients and tools can make cooking more enjoyable and accessible. Cooking provides an opportunity to teach math and science concepts to kids in a practical and engaging way. Giving oneself grace and forgiveness in the kitchen is important, as mistakes and learning experiences are part of the process. Planning and preparing in advance can make hosting gatherings less stressful and more enjoyable. Measuring flour accurately is crucial for achieving the desired texture and consistency in baked goods. Simplicity is key when cooking for kids Involving kids in meal planning and cooking increases their likelihood of eating the meal Trying new flavors and spices can expand kids' palates Growing your own vegetables can enhance flavor and quality Avoiding processed foods and using natural ingredients is important for health The cookbook offers versatile recipes that can be customized and enjoyed by the whole family Chapters 00:00 Introduction and Sponsor Shoutout 02:37 Guest Introduction: John Kanell and His Cookbook 04:06 Teaching and Learning in the Kitchen 08:18 The Challenges of Middle School and Building Confidence 10:42 Breaking Down Complex Tasks into Simple Steps 12:34 The Importance of Early Kitchen Experiences 14:54 The Meditative and Educational Aspects of Cooking 19:26 Time-Saving Techniques for Stress-Free Cooking 22:12 The Chaos of Thanksgiving and Planning Ahead 25:36 Finding Affordable Kitchen Equipment 27:04 The Importance of Measuring Flour Correctly 29:13 Sauces, Dressings, and Substitutions 30:13 Creating a Positive Cooking Experience 30:40 Simplicity in Cooking for Kids 31:22 Involving Children in Meal Planning and Cooking 32:14 Teaching Fine Motor Skills Through Cutting and Chopping 33:00 Expanding Kids' Palate with New Flavors 41:24 Versatile Recipes in 'Preppy Kitchen' Cookbook ORDER NOW https://www.simonandschuster.com/books/Preppy-Kitchen-Super-Easy/John-Kanell/9781668026823 Support the Pod! Subscribe to the Newsletter and find all the deals, specials, promos and partners of Young Dad Podcast on our Link.Tree- ⁠⁠https://linktr.ee/ballboyblog⁠ Joon App: Discount code: YNGDAD Listener Link: ⁠joonapp.io/youngdad⁠ Make sure to like, follow, subscribe, leave a review and show your support --- Support this podcast: https://podcasters.spotify.com/pod/show/youngdadpod/support

Hello, and welcome to another episode of the podcast. Today, I have an interview with John Kanell. John is a former middle school math and science teacher with a knack for breaking down complicated problems. In 2015 he turned his attention to the kitchen and began creating content that empowers and inspires home cooks with his founding of Preppy Kitchen. Preppy Kitchen is now a nationally known cooking and baking destination where John used his decades of homegrown experience to provide knowledge and resources to create memorable recipes. For our interview today, John and I talk about his new book Preppy Kitchen Super Easy, which features his way of making simple everyday dishes that feel special. In the book, John reveals many riffs, swaps, variations, and make-ahead tips, all designed for busy families who want to have meals with a touch of elegance.  Things We Mention In This Episode Preppy Kitchen Website Preppy Kitchen Super Easy Cooking with Bon Appetit Set Join the waitlist for Cookbooks on KDP  

In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen.Topics Discussed:Transition from teaching to becoming a cooking personalityCooking with kids and making family meals enjoyableTime-saving kitchen hacks and tipsSpecial diets and adaptable recipesJohn's favorite go-to family meal for busy nightsBehind the scenes of creating food contentJOHN KANELL and PREPPY KITCHENPreppy Kitchen YouTubePreppy Kitchen InstagramPreppy Kitchen WebsitePreppy Kitchen FacebookBuy the book Preppy Kitchen Super EasyJohn's Fudge RecipeCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

In this episode, John Kanell, founder of Preppy Kitchen and New York Times best-selling author, shares his love for cooking and the joy of family time in the kitchen. He emphasizes being present with your children and connecting through food. John offers baking tips, like using a kitchen scale and avoiding overmixing. His new cookbook Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes is packed with easy recipes for busy parents, influenced by his heritage, adding bright flavors to dishes. Overall, the chat highlights the joy and importance of cooking as a family. So, grab your aprons and enjoy the magic of creating delicious moments together! Links: https://preppykitchen.com https://www.instagram.com/preppykitchen https://www.youtube.com/@PreppyKitchen

In this episode, we sit down with Leo Kanell, Founder of 7 Figures Funding, to discuss the art of using debt as a tool for business growth. Learn how to manage debt effectively, minimize risks, and maximize returns. Tune in now!

Leo Cannell, the host of Seven Figure Funding, shares valuable insights on funding options for small business owners, entrepreneurs, and real estate investors. He emphasizes the importance of personal credit, business credit, and the value of having a strong foundation of values and principles. Leo's mission is to empower and educate individuals to make informed financial decisions and achieve financial freedom. Takeaways Understanding the importance of personal credit and its impact on funding options The value of having a strong foundation of values and principles in business and investing The role of business credit and its impact on funding for small business owners and real estate investors The mission to empower and educate individuals to make informed financial decisions and achieve financial freedom Chapters 00:00: Introduction to Seven Figure Funding and Leo Cannell 02:01: Empowering Small Business Owners and Entrepreneurs with Funding Insights 07:32: The Role of Values and Principles in Business and Investing 11:19: Navigating Business Credit and Funding for Real Estate Investors 13:36: Empowering Financial Education for Financial Freedom

From the archive: This episode was originally recorded and published in 2021. Our interviews on Entrepreneurs On Fire are meant to be evergreen, and we do our best to confirm that all offers and URL's in these archive episodes are still relevant. Leo Kanell and his team have secured funding for thousands of entrepreneurs for hundreds of millions of dollars. He's the founder of 7 Figures Funding and authored The Business Funding Formula. Top 3 Value Bombs 1. Mentoring and coaching helps business owners so much. They not only need to pay for coaching, but they also need to have the extra money to implement the growth strategies. 2. In order for a business that doesn't have financials to get financing, we need to look at the individuals personal credit history. 3. A mixture of different financing types on your personal credit will be pivotal in qualifying for the 0 percent interest rate. The Business Funding Formula - Get Your Free Pre-Approval From our Proven Funding Marketplace… with Rates as Low as 0% for up to 20 Months! Sponsor HubSpot With HubSpot's customer platform you can spend less time switching between systems, and more time on growing your business. Visit HubSpot.com to learn how HubSpot's customer platform can help you grow your business

From the archive: This episode was originally recorded and published in 2021. Our interviews on Entrepreneurs On Fire are meant to be evergreen, and we do our best to confirm that all offers and URL's in these archive episodes are still relevant. Leo Kanell and his team have secured funding for thousands of entrepreneurs for hundreds of millions of dollars. He's the founder of 7 Figures Funding and authored The Business Funding Formula. Top 3 Value Bombs 1. Mentoring and coaching helps business owners so much. They not only need to pay for coaching, but they also need to have the extra money to implement the growth strategies. 2. In order for a business that doesn't have financials to get financing, we need to look at the individuals personal credit history. 3. A mixture of different financing types on your personal credit will be pivotal in qualifying for the 0 percent interest rate. The Business Funding Formula - Get Your Free Pre-Approval From our Proven Funding Marketplace… with Rates as Low as 0% for up to 20 Months! Sponsor HubSpot With HubSpot's customer platform you can spend less time switching between systems, and more time on growing your business. Visit HubSpot.com to learn how HubSpot's customer platform can help you grow your business

Sirius XM Host and former FSU QB Danny Kanell shares his thoughts on the Michigan vs Washington CFP Championship Game, how Michigan's cheating scandal won't be Jim Harbaugh's legacy, Blake Corum, Michael Penix Jr., and more!

Danny Kanell joins Nick Wilson on The Afternoon Drive to preview the Ohio State vs. Penn State matchup on Saturday. The game will undoubtable come down to a fourth quarter battle, but regardless of the fight, Kanell still thinks OSU and Kyle McCord has the edge over Penn State.

Mike and Charlie reviewed the divisional round of the 2023 MLB Playoffs. The guys slammed the Dodgers for choking away another 100+ win season and previewed the Braves' do-or-die game four against the Phillies. They broke down the Saints-Texans injury report. Danny Kanell, a college football analyst for BetOnline, joined Mike and Charlie to discuss week seven of the college football season. Kanell evaluated USC-Notre Dame, Washington-Oregon, and LSU-Auburn. He praised Tiger QB Jayden Daniels. Kanell also talked about Tulane-Memphis and UCLA-Oregon State.

Danny Kanell, a college football analyst for BetOnline, joined Mike and Charlie to discuss week seven of the college football season. Kanell evaluated USC-Notre Dame, Washington-Oregon, and LSU-Auburn. He praised Tiger QB Jayden Daniels. Kanell also talked about Tulane-Memphis and UCLA-Oregon State.

How can efficiency in healthcare be improved through digitization efforts? In this episode, Nai Kanell talks about how she and her team are revolutionizing the healthcare experience by digitizing processes and bridging the gaps in the industry. She discusses how MedTrainer automates compliance, reduces paperwork, and promotes technology for efficiency and reduced burnout in healthcare. Tune in and learn about streamlining healthcare operations with Nai Kanell! Click this link to the show notes, transcript, and resources: outcomesrocket.health

We can improve efficiency in healthcare through digitization efforts. In this episode, Nai Kanell talks about how their work in MedTrainer is revolutionizing the healthcare experience by digitizing processes and bridging the gaps in the industry.  Tune in to the full podcast episode to learn about streamlining healthcare operations with Nai Kanell!  Click this link to the show notes, transcript, and resources: outcomesrocket.health

9.1.23 Hour 41:00- Danny Kanell, host of Dusty & Kanell, joins G&D to preview the 2023 college football season as it is set to be an intriguing one. Who's on the Heisman watch?21:45- For the improvements being made at FedEx Field, what would you use the $40 million for? 

Danny Kanell is one of the few multiple appearance guests we've had on the JC and Morgan podcast and he's the fifth straight former quarterback turned media guru to join the show. Tom Luginbill, Greg McElroy, Tim Couch and Shane Matthews preceded him. Ryan Leaf is scheduled to be with us next week. Kanell talks about the Atlantic Coast Conference and its future, why he thought in certain years (and JC backs him up) like 2016 that the ACC was better than the SEC and why that has changed. He sheds some light on a good idea to compensate college football players. It's all there. JC and Mike also tackle the tricky nature of conference realignment, television deals, NIL and the like. Plus, this week's Five and Dime movie selections are unreal. Three Amigos is one. JC and Morgan is presented by Blue Delta Jeans. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Ever had a desire to pivot your career and follow your passion? If so, this is for you. Today we talk to John Kanell of Preppy Kitchen on how he made an amazing pivot from school teacher to You-tuber and now New York Times best selling author.In this episode you will learn:The essential steps he took to build his You-Tube channelWhy consistency and details are so important to John The importance of sharing your story with othersWhat recipes John recommends for all baking enthusiasts to try first and moreNeed more Preppy Kitchen in your life? Grab the book Preppy Kitchen- Recipes For Seasonal Dishes And Simple Pleasures by visiting the site https://preppykitchen.com/cookbook/ also you can follow John on Instagram at https://www.instagram.com/preppykitchen/  Busines FREEBIES:Grab my FREE resource guide and get 30 plus resources to level-up your home bakery business click here to grab my FREE guide and get more tips from me every week.http://bit.ly/bakersresourcesAre we friends on Instagram? If you enjoyed this episode TAG ME at @bakingforbusinessI really do appreciate each and every one of you guys and LOVE meeting new baking friends.

Have you ever felt like credit is the enemy and debt is slowly taking over your life? Well, you're not alone! But what if we told you that credit could be your best friend and that using it properly could help you grow your business and give you more financial freedom?Actually, I'm the one that hadn't a clue about those things but found an expert who helped me master the game of money (which looked so scary to me). And we're lucky to have him on this week's episode.Leo Kanell is a financial genius with a proven track record of helping startups and small businesses succeed. He's the Founder & CEO of 7 Figures Funding, Funding CEO Academy, and the 7 Figures Club Podcast. Leo also Co-Founded the My Figures Money App and hosts the Go Figure Show on YouTube.Leo is a bestselling author on Amazon, with his book, the Business Funding Formula. He and his teams have secured over $500,000,000 in funding for thousands of clients. Additionally, Leo has pioneered the buildout of the premier funding partner portal tracking software, which has over 7,000 users nationwide. Loan brokers, consultants, and coaches can quickly secure funding for their clients at a 0% rate for up to 20 months to build their dream businesses.Leo's expertise is invaluable, and today, he's going to share with you the best strategies to utilize credit, especially when you're just starting out with your business, so you can finally start making the most out of your financial options.Don't miss out on this exciting episode that could totally transform your perspective on credit and debt. Tune in!Key Takeaways:Intro (00:00)Who is Leo Kanell? (00:54)Two most important things you can do to make your business fundable? (01:44)What is better, a loan or a line of credit? (05:03)How can somebody qualify for funding at 0%? (07:53)Is it a good idea to have a zero balance on lots of credit cards? (10:06)Pre-approval - a game changer (13:11)How to find Leo (17:45)The #1 money app for entrepreneurs (18:39)Additional resources:Grab your free digital copy of the Business Funding Formula BookConnect with Leo:LinkedinInstagramYouTube- - -Book a free consult call with Team Prosperity, and let us help you on your prosperity journey.We hang out in the Success Without Struggle Facebook group. Join us and learn all the ways to achieve high levels of prosperity. Get the free Prosperity Guide and share your story in the Prosperity Experience Facebook group!The Prosperity Approach is a podcast showing ambitious, God-centered women how to master their inner game so they can lay down the struggle, manifest their dreams, and LOVE life as they go.Follow the podcast on your favorite app, so you never miss an episode!I'd be so grateful and honored if you took the time to leave a rating and review. Don't hesitate to get in touch: screenshot this episode and tag me on Instagram at @allysonchavez_ .

Leo Kanell is the Founder of 7 Figures Funding, 7Figures.com, Soft Pull Credit & the 7 Figures Club podcast. As a renowned startup & business funding expert, Kanell is hailed across review sites like TrustPilot, Yelp, and Amazon as a caring, experienced, and educated business and finance adroit. People know Kanell teaches and guides entrepreneurs through the rough terrain that is finding start-up capital for new or existing businesses. Gaining over $500 million in funding for his clients thus far, Kanell has proven himself to overcome the odds set against entrepreneurs again and again. Even though 95% of businesses are unable to obtain venture capitalists or angel investors, Leo Kanell has only seen success in working personally with thousands of entrepreneurs around the world, who search desperately for the capital to establish and operate their businesses. Having built a foundation for his career in earning scholarships for leadership and Business Management from the David Eccles School of Business at the University of Utah, Leo Kanell launched into his innovative career at the ripe age of twenty-one. Even though he was still in school at that time, Kanell started his own business and, overtime, continues to show himself as a truly successful serial entrepreneur. Fueled by his faith, Kanell authentically serves his clients with a patient heart, seeking to understand each client's unique situation and meet their needs accordingly. With 5-star ratings pouring in across the internet, Leo Kanell has received incredible reviews by people who have worked with him, read his book–The Business Funding Formula, and watched his teachings online. Being an author has taken Leo's vast financial and business knowledge and focused it into text form that beautifully encapsulates all he has to offer clients. The proof is found in the results he has provided for thousands of entrepreneurs across the country, by helping them to secure funding and implement proven growth strategies. What you will learn in this episode: Why Leo decided to pivot his business to provide a marketplace of solutions to small business owners and startups Who 7 Figures Funding helps and how the process works Leo's recommendations for someone currently in a corporate job looking to start their own real estate business How focusing on ROL can help you avoid making an emotional decision over a smart financial decision Why you shouldn't let a bad experience in real estate investing keep you from succeeding Leo's golden nugget of advice for anyone looking to become a 7 figure earner Resources: www.smartrealestatecoach.com/7figures Additional Resources: Everyone is always asking us, “How is it possible to buy real estate without using my own cash or credit?” With decades of combined experience in real estate, we've perfected the process of investing creatively. We want to share as much as we can with you, which is exactly why we're running this FREE workshop! If you're thinking about leaving your job, escaping the W-2 lifestyle, and starting on the path towards creating generational wealth — this is for you! To register, just visit: smartrealestatecoach.com/pcws. Schedule a free strategy session with us. This is an opportunity for you to have an honest conversation with our team about your background, investment goals, and create some action steps toward creating the life of your dreams. Together we'll discover where you are, where you want to be, and what's in the way. Just visit: smartrealestatecoach.com/action. Our free Master's Class is the ONLY webinar where you're given the exact techniques we use in our family company to buy and sell homes every month — all across North America and ALL on TERMS! Register by visiting: smartrealestatecoach.com/mastersclass The Wicked Smart Investor's Toolkit is a great way to dip your toe in the water of buying properties on terms. Here you'll receive seller scripts, our investor blueprint, be able to listen to live calls, and much more! Enroll for free at smartrealestatecoach.com/tools The Quantum Leap System has everything you'll need to start buying and selling on terms (without banks and without your own money or credit), launch & scale a business that fits your goals, and strengthen your mindset so you can follow the proven path to becoming a successful real estate investor. You can learn more by visiting: smartrealestatecoach.com/qls. For additional information on lead generation, funding, mindset coaching, legal assistance, virtual staffing, and business growth, visit the Investor Resources section of our website at: smartrealestatecoach.com/resources.   Lastly, don't forget to grab a discounted ticket to our next event! Visit: smartrealestatecoach.com/summit50

Hearst Connecticut Media's Leeanne Griffin co-hosts this episode of Seasoned, where we talk with the families behind three local restaurants that have stood the test of time, The Griswold Inn in Essex (pictured), Shish Kebab House of Afghanistan in West Hartford, and The Glenwood Drive-In in Hamden. Plus, the content creator behind the “Preppy Kitchen” brand wants to help you prep for cooking success. Former middle school math and science teacher John Kanell joins us from his goat farm in Litchfield County to talk about his first cookbook, life on the farm, and cozy recipes for winter, including an easy Chocolate-Cardamom Pot de Crème you'll want to make for Valentine's Day. To see Leeanne's coverage of Connecticut restaurants and her writing on pizza, lobster rolls, and more, find her at CTPost.com and on Twitter and Instagram. GUESTS: Joan Paul: Co-owner of The Griswold Inn in Essex, Conn. (@griswoldinn) Aaron Sarwar: Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. (@shishkebabhouse) Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. Frank “Wayne” Stone: Owner of the Glenwood Drive-In in Hamden, Conn. (@Glenwooddrivein) Kelly Ciccone: Daughter of Wayne and owner of Kelly's Cone Connection in Hamden, Conn. (@kellysconeconnection) John Kanell: Author of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures (@preppykitchen) NOTE: The sea shanty music you heard in The Griswold Inn piece was provided by Cliff Haslam of The Jovial Crew. The music is from Cliff's 2012 album, The Happy Man.   FEATURED RECIPES: Chocolate-Cardamom Pot de Crème Avgolemono (Greek Chicken Soup) Dutch Oven Chicken Pot Roast with Fingerling PotatoesShallots, and Olives This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Hungry for more food inspiration? Sign up for the Full Plate newsletter. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

College Football analyst Danny Kanell joined Dukes & Bell to help the guys preview the national championship game on Monday night. Kanell told the guys why he thinks UGA has overtaken Alabama as the best college football program in the country.

Bobby and Kristian spoke to a WWL listener about comparing UCF quarterback John Rhys Plumlee to Saints' utility player Taysom Hill. Former NFL quarterback Danny Kanell joined the show to discuss the current College Football Playoff structure. Kanell praised the idea of an expanded playoff. He said teams like TCU and USC shouldn't get punished if they lose in their conference championship game. Kanell also talked to Bobby about the Saints' struggles this season.

Former NFL quarterback Danny Kanell joined Bobby and Kristian to discuss the current College Football Playoff structure. Kanell praised the idea of an expanded playoff. He said teams like TCU and USC shouldn't get punished if they lose in their conference championship game. Kanell also talked to Bobby about the Saints' struggles this season. 

Former FSU QB doesn't miss his opportunity to gloat a bit about his FSU Seminoles having a better season than the Canes and Gators but discusses the 'process' Mario Cristobal has to go through to weed out the players who don't fit his program. 

We want more home cooked meals, but it's overwhelming and frustrating and we need a change! Today we get down to how to be successful in the kitchen, the value (not hindrance) of having kids get involved and a whole lot about the brilliant combination of teaching + recipes. John Kanell is a cooking & baking expert and founder of Preppy Kitchen, a digital food and family-focused brand that empowers and inspires those who enjoy cooking at all skill levels. Kanell founded the site Preppy Kitchen in 2015 and channelled its almost-immediate success into an enormous platform with a combined following of over 8.5 million. John spent over a decade teaching middle school math and science before turning his attention to creating content in the kitchen.    Preppy Kitchen is now a nationally renowned cooking and baking destination, featured by The Drew Barrymore Show, The Today Show, The Ellen DeGeneres Show, The Kelly Clarkson Show, Good Morning America, Home & Family, PEOPLE, Vogue, ELLE Décor, Better Homes & Gardens, and Woman's Day; and John has appeared as a guest judge on Food Network's Chopped: Sweets & Disney's Magic-Bakeoff.    You find John's new book wherever books are sold and follow along on socials @PreppyKitchen or preppykitchen.com   Visit Clare at www.clare.com/PAPAYA to get started. And receive 10% off your order. That's www.clare.com/PAPAYA for 10% off   Produced by Dear Media   Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

Danny Kanell, a former Florida State and NFL quarterback, joined Kristian and Bobby to discuss the best college football matchups this weekend. Kanell shared his thoughts on LSU-Ole Miss before talking about Clemson vs. Syracuse. Kanell also broke down Michigan, Penn State, and UCLA. 

Kristian shared a stat about the last three Saints teams to start 2-5 overall. They also talked to a WWL listener about Tulane football. Danny Kanell, a former Florida State and NFL quarterback, joined Kristian and Bobby to discuss the best college football matchups this weekend. Kanell shared his thoughts on LSU-Ole Miss before talking about Clemson vs. Syracuse. Kanell also broke down the decreased scoring in the NFL this season. 

Amy and David chat with the phonemically popular blogger John Kanell of Preppy Kitchen on his cookbook of the same same. They discuss farm living, raising twins, and the secrets to being a great host.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.In this episode I'm hoovering with the amazing mind behind Preppy Kitchen, the utterly charming and seemingly perfect John Kanell. He talks about food in the same way that Disney films talk about love so prepare yourself to have a MASSIVE CRUSH on whatever you're planning to eat next. He melted my food loving mind-heart. Lucky us. Also his new book is genuinely full of fucking delicious ways of making simple meals a little bit extra jazzy. Everything written below in CAPITALS is a link to the relevant webpage. Honourable Mentions/ LinksHe is on instagram as PREPPY KITCHEN and this is where to get HIS BOOK Go to PATREON to discover the ever increasingly exciting wonderment that I'll swap you in exchange for your pennies. My new show WENCH IS ON TOUR NOW. Come! Come and see Hoovering get recorded LIVE AT THE CHEERFUL EARFUL FESTIVAL on Sat 8th October at 1pm. Los Angeles class French restaurant was called L'ORAGERIE but it has closed and the sushi restaurant that was ultra decadent was URASAWA And the wines were a MERCAT and and I was on about this cheap, delicious Portuguese Aldi found ALVARINHOSupport this show http://supporter.acast.com/hoovering. Hosted on Acast. See acast.com/privacy for more information.

This week on the pod, Chef is catching up with food expert and author John Kanell. From appearances on Ellen, the View, and Good Morning America, to creating his cookbook, Preppy Kitchen, Kanell is influential in the food industry. Chef and John discuss many topics, including spending time on his farm with his five-year-old twin sons harvesting honey, and nurturing their dwarf goats. As John is a cookbook author, this episode is full of amazing dishes, including duck à l'orange, a greek chicken soup, and polvorones, Mexican wedding cookies. If you love food, you don't want to miss this episode!    Produced by Dear Media

Danny Kanell, a former NFL quarterback and ESPN personality, joined the show to preview Saturday's college football slate. Kanell discussed Arkansas-Texas A&M, Florida-Tennessee, and LSU-New Mexico. He explained why he thinks Tennessee can be this year's version of the 2021 Ole Miss team. 

Kristian, Bobby, and Mike agreed that Mark Ingram's fumble was the turning point in the Saints' week two loss to Tampa Bay. Danny Kanell, a former NFL quarterback and ESPN personality, joined the show to preview this weekend's college football schedule. Kanell broke down Texas A&M vs. Arkansas, LSU vs. New Mexico, and Florida vs. Tennessee. The guys also played their weekly "Pick-Six" game, making their picks for three college football and three NFL games. 

On today's episode of Limitless MD, Vikram Raya is joined by Dr. Chris Colgin and Leo Kanell who have joined together to help physicians take their businesses and lives to the next level. In this episode, they discuss how to use debt intelligently to explode your wealth, how being in your business instead of working on your business can lose you money, and the difficulties for physicians trying to find financing and the solutions for that. If you are a physician looking to take your business to the next level, this is the episode for you. “The name of the game is to make the money, keep the money, invest the money… grow the money and then use the money for service.” - Vikram Raya In This Episode: - Welcome back to another episode of the Limitless MD podcast - The number one thing that doctors don't know they need to, in terms of growth - How being in the business instead of working on the business can lose you money - The four archetypes of physicians - How Leo has been able to transition people in their business - Why is it difficult for doctors to find financing, and what are the solutions? - Using debt intelligently to explode your wealth - Real-life case studies of how Leo and Chris have helped doctors create growth in their business - What are Chris and Leo reading now? - How can you get in touch with Chris and Leo? Resources Mentioned: - https://www.amazon.ca/Myth-Revisited-Small-Businesses-About/dp/0887307280 (E-Myth Principles - Michael Gerber) - https://www.amazon.ca/Tax-Free-Wealth-Massive-Permanently-Lowering/dp/1947588052/ref=sr_1_1?crid=69KMXEOPSQ3A&keywords=tax+free+wealth&qid=1663121122&s=books&sprefix=tax+free%2Cstripbooks%2C132&sr=1-1 (‘Tax-Free Wealth' by Tom Wheelwright) - https://www.amazon.ca/Having-All-Achieving-Lifes-Dreams/dp/B071L7XKL5/ref=sr_1_1?crid=25K0YPV4A5INW&keywords=having+it+all&qid=1663121151&s=books&sprefix=having+it+all%2Cstripbooks%2C113&sr=1-1 (‘Having It All' by John Assaraf)    Resources:  - https://limitless-md.mn.co/ (Join our FREE group coaching program: the Physician Wealth Accelerator) - https://vikramraya.com/programs/ (https://vikramraya.com/programs/) - https://vikramraya.com/ (Sign up to my email list) - Apply to work with Vik and book a clarity call https://bit.ly/3v6k3Cc (here) Connect with Vikram: - https://vikramraya.com (Website)  - https://www.instagram.com/vikramraya/ (Instagram) - https://www.facebook.com/Vikramrayamd (Facebook) - https://www.linkedin.com/in/vikramraya/ (LinkedIn) - https://www.youtube.com/channel/UCdq9M-kD0L2hy1UlfOK-hwQ (YouTube) Connect With Chris Colgin: - https://www.linkedin.com/in/drcolgin/ (LinkedIn) - https://www.instagram.com/drcolgin/ (Instagram) - https://www.facebook.com/WellnessProFunding (Facebook) - https://www.tiktok.com/@draloha (TikTok) - https://www.youtube.com/channel/UCS-imv3lKZNn35irteJcqhA (YouTube) Connect With Leo Kanell: - https://www.linkedin.com/in/leokanell/ (LinkedIn) - https://www.instagram.com/leokanell/ (Instagram) - https://leokanell.com/ (Website) - https://www.facebook.com/leokanelltranforms/ (Facebook) - https://twitter.com/LeoKanell (Twitter) - https://www.youtube.com/c/LeoKanell (YouTube) - Podcast: https://podcasts.apple.com/gb/podcast/7-figures-club-a-business-growth-podcast/id1529772629 (Seven Figures Club) - Book: https://www.amazon.com/Business-Funding-Formula-Entrepreneurs-Businesses/dp/1542948576/ref=sr_1_1?keywords=the+business+funding+formula&qid=1663334682&sprefix=the+business+fund%2Caps%2C904&sr=8-1 (The Business Funding Formula) Special Thank You to Music Provided by Music Library https://soundcloud.com/music-library-non-copyrighted-sounds/300-violin-orchestra-jorge-quintero-copyright-and-royalty-free (https://soundcloud.com/music-library-non-copyrighted-sounds/300-violin-orchestra-jorge-quintero-copyright-and-royalty-free)

Download the “65 Investment Terms You MUST Know to Reach Your Financial Goals In The Shortest Time Possible” for FREE by going to https://todaysmarketexplained.com/ Leo Kanell (http://www.7figuresfunding.com) is the founder of the 7 Figures Club Podcast, Funding CEO Academy, and 7 Figures Funding. 7 Figures Funding secures capital for startups and small business owners, and they have so far acquired more than $500 million in funding for their clients. 7 Figures connect their clients to loans (no collateral), business lines of credit, and revolving credit lines at 0% for up to 20 months. Leo also teaches entrepreneurs about finance & business growth. He resides in Lehi, Utah, with his wife and children. He enjoys wakeboarding in the summer and snowboarding in winter. LinkedIn: https://linkedin.com/in/leokanell Website: https://www.7figures.com Website: https://www.7figuresfunding.com Twitter: https://twitter.com/LeoKanell Follow @TodaysMarketExplained on TikTok, Instagram, and YouTube to see short videos of all the best and most valuable moments from this episode! To see short videos of all our best Today's Market Explained tips follow us on: Follow TME on TikTok: https://www.tiktok.com/@todaysmarketexplained Follow TME on Instagram: https://www.instagram.com/todaysmarketexplained/ Subscribe on YouTube: https://www.youtube.com/channel/UCYjCaTkX698mc6yAFaFz4tg Like TME on Facebook: https://www.facebook.com/TodaysMarketExplained Follow TME on Twitter: https://twitter.com/PodcastTME Website: https://todaysmarketexplained.com/ DISCLAIMER: This podcast is provided by FourStar Wealth Advisors for the general public and general information purposes only. This content is not considered to be an offer to buy or sell any securities or investments. Investing involves the risk of loss and an investor should be prepared to bear potential losses. Investment should only be made after a thorough review with your investment advisor considering all factors including personal goals, needs, and risk tolerance. FourStar is an SEC-registered investment advisor that maintains a principal business in the state of Illinois. The firm may only transact business in states in which it has filed or qualifies for a corresponding exemption from such requirements. For information about FourStar's registration status and business operations please consult the firm's form ADV disclosure documents, the most recent versions of which are available on the SEC investment advisory public disclosure website at www.adviserinfo.sec.gov

In the third hour, Dave Softy Mahler and Dick Fain talk with Danny Kanell from BetOnline about his picks for Week 1 in college football, thoughts on the UW vs. Kent State game, and Washington's win total. Tony Castricone joins later in the hour to preview the Dawgs' matchup with Kent State, and to preview the season.

College football experts Danny Kanell and Josh Pate ignited Friday's fire, unleashing provocative takes on Alabama football coach Nick Saban's feud with Jimbo Fisher and Deion Sanders. Kanell and Pate were so insightful and interesting that Jason simply fanned their flames. Pate speculated Saban lashed out at Fisher and Sanders over name, image, and likeness recruiting tactics as a way of paving his coaching exit to a lucrative broadcasting job. Kanell argued Saban would be the perfect replacement for Lee Corso on ESPN's popular Saturday “Gameday” show. Elon Musk is the growing target of cancel culture. “Fearless” contributor Royce White has been skeptical of the head of Tesla and Space X. Jason asked the congressional candidate if he's becoming a believer after hearing Musk declare his intention to leave the party of “kindness” and vote Republican. Finally, a great conversation with Delano Squires based on his response to a Washington Post piece outing the politics of the black church and what prompted him to declare that some “believers” are more comfortable at a BLM protest than in a church pew. Two pounds of Free Wagyu Burgers and ZERO inflation? What are you waiting for?  Go get both by using my code, “FEARLESS”, or by visiting https://GoodRanchers.com/FEARLESS. Learn more about your ad choices. Visit megaphone.fm/adchoices