Not everyone who’s passionate about food and cooking gets the chance to stand alongside culinary icon Gordon Ramsay as a runner-up on national television – but that’s exactly the path Megan Keno has carved for herself. As a finalist on Season 4 of FOX’s Next Level Chef, she’s continued to make her mark in the recipe world. With that unforgettable experience under her belt, Megan is paving the way from the spotlight straight to the dinner table, one inspired dish at a time.
“Competing on Season 4 of FOX’s Next Level Chef was an incredible experience, and I’m so grateful to have been part of it,” said celebrity chef Megan Keno, founder of the renowned food blog Homemade Homeand author of Cast Iron Gourmet. “Food has been my passion for years, and this journey has only deepened my desire to share it with more people.”
Keno has an impressive history in the food world, being a food blogger and photographer for over 15 years, as well as a cookbook author. Her book “Cast Iron Gourmet: From Kitchen to Table, Made with Love,” has helped people get approachable and delicious meals made in cast iron pans. Her food writing, recipe development, and cooking style have become synonymous with quick, easy, and comforting meals…three things people crave when it comes to elevating everyday home cooking.
Following her Next Level Chef experience, Keno is ramping up her efforts to share more of her unique and flavorful recipes with the world. In addition to continuing her popular blog and working on new cookbook projects, she will help host a farm-to-table pop-up dinner in Seattle on June 7 – a special event that sold out in just eight hours! The exclusive culinary experience will feature Keno alongside three fellow contestants from the show, including Season 4 winner Austin Beckett.
Here Keno shares three simple summer recipes that families will love:
Vegan Coconut Paletas – These easy vegan paletas are perfect for summer!
Ingredients needed:
2 cups Canned Full Fat Coconut Milk
1/4 cup Sugar
1 Tbsp Vanilla Extract
1/4 tsp Salt
1/4 cup Unsweetened Flaked Coconut
Instructions:
In a blender, pour coconut milk, sugar, vanilla, and salt together. Cover and blend until smooth. Alternatively, you can whisk this all together in a large bowl. I prefer to use a blender to ensure it is entirely smooth.Divide the mixture between the molds. Sprinkle shredded coconut over the mixture. Cover and place popsicle sticks on top. Freeze for 4-6 hours, or overnight for best results.To serve, hold the mold under warm water for at least 30 seconds until the molds start to wiggle off of the paletas. Serve immediately.
Watermelon Guava Agua Fresca – Sip something refreshing this summer!
Ingredients needed:
8 cups Seedless Watermelon, cut into 1-inch pieces
1 cup Cold Water
1 can 12-ounce Can Guava Nectar, chilled
1/3 cup Fresh Lime Juice
1/8 tsp Salt
Fresh Mint Leaves
Ice Cubes
Vodka or Tequila, optional
Instructions:
Working in two batches, process the watermelon chunks, water, guava nectar, honey (or sugar), and salt together.Strain the mixture through a fine mesh strainer into a large 2-quart pitcher. Discard the solids that remain. (If adding in vodka or tequila, stir it in after you have strained the agua fresca.)Into glasses, muddle ice and mint. Pour the agua fresca over the mint muddled ice. Garnish with additional mint leaves. Serve immediately.
Cold Peanut Noodles with Chicken – one of the best and fastest dinners in summertime!
Ingredients needed:
1/2 c. Smooth Peanut Butter
1 Tbsp. Low Sodium Soy Sauce
1 Tbsp. Honey
1/4 cup White Wine
2–3 Tbsp. Lime Juice, start with 2 and adjust to taste
2 tsp. Rice Vinegar
1 Tbsp Fresh Grated Ginger
2 Cloves Garlic, minced
2 Tbsp. Cilantro, chopped
2 Chicken Breasts, cooked and shredded (use leftover chicken to save time!)
1 cucumber, de-seeded and sliced thinly
2 scallions or green onions chopped
Sesame seeds, optional
3 to 4 packages of Top Ramen Noodles, discard the seasoning
Instructions:
This is a great way to use leftover grilled chicken. Serve it hot or cold on these peanut noodles. If you are cooking chicken for this, start by seasoning chicken with salt and pepper, and cook until it reaches 165 degrees. Allow it to sit for 5-10 minutes before shredding.In a large bowl, whisk together all ingredients for the peanut sauce, and set aside.Cook the instant ramen noodles according to the package directions, usually 3 minutes in boiling water. Then drain.Rinse completely with cold water until all the noodles are cold. Drain them well and toss them into the bowl with the peanut sauce. Toss the noodles in the sauce until they are completely coated.Divide the noodles on to plates, top with chicken, sliced cucumbers, sesame seeds, green onions, or cilantro if desired.
“I’ll be publishing more mouth-watering recipes on https://homemadehome.com/ and look forward to sharing on my Instagram @Homemade.Home.Megan some exciting partnerships coming soon,” said Keno. “Food brings people together and it is my love language. Where there is food there is love.”
Keno lives in Washington with her husband and sons. In addition to her food blogging and cookbook writing, she offers freelance food photography, food writing, recipe development, speaking engagements, and more. “The Cast Iron Queen” blogs weekly on Homemade Home featuring a multitude of recipes and food-related tips. Hungry for more information, then visit the site at: https://homemadehome.com/
