On-AirVirginia This Morning


Chef ‘Shon-YAY’ Rogers & Her Culinary Delights

Posted at 1:19 PM, May 25, 2016
and last updated 2016-05-25 13:19:22-04

RICHMOND, Va. - Our Resident “Foodie” Shayne Rogers AKA Chef "Shon-YAY," shares a few tasty creations you can whip up in no time as you celebrate the Memorial Day Holiday, including her Deviled Potatoes and an out-of-this-world Strawberry Lemonade Ice Box Pie.

Deviled Potatoes

15-20 small red or white potatoes
1T olive oil
1 1/2t salt
½ c sour cream
2 T capers
6 t chopped herbs of your choice.  Using parsley, celery cut and dill
2 T whole grain mustard
1 t lemon zest

Paprika for garnish

Preheat the oven to 350 degrees.  Toss the potatoes with olive oil and 1t salt and spread out on a baking sheet.  Roast for 30-40 minutes until potatoes can easily be pierced with a sharp knife.  Slice potatoes in half lengthwise.  Scoop out most of the middle of the potato, leaving about a 1/8 inch shell.  Pop these back into the oven cut side up and roast for 10 more minutes.  Mix scooped potato with ½ t of salt, sour cream, capers, herbs, mustard and lemon zest.  When the potato shells have cooled scoop the mixture into the shells and chill until you are ready to serve.  Serve on a pretty platter garnished with paprika and more fresh herbs.

Strawberry Lemonade Ice Box Pie

1 premade graham cracker crust
14 oz. sweetened condensed milk
8 oz. cream cheese, at room temperature
6 oz. lemonade concentrate, undiluted
4T fresh lemon juice
1 drop yellow food coloring
1 c fresh strawberries, chopped
12 oz. cool whip

Lemon slices for garnish

Mix condensed milk and cream cheese with a hand mixer.  Add lemonade concentrate, lemon juice and food coloring.  Fold in cool whip and strawberries until well mixed.  Pour into prepared crust and freeze for at least two hours. Slice and serve with a fresh lemon slice.