Kelsey Nixon Bio, Age, Net Worth, Husband, Children, Recipes, Instagram

Kelsey Nixon Biography

Kelsey Nixon is an American chef and television personality. In 2008, she came in fourth place on the fourth season of the Food Network series Food Network Star.

She hosted the Cooking Channel series Kelsey’s Essentials, which ran for five seasons from 2010 to 2013. In 2015 she hosted the show Kelsey’s Homemade, again on the Cooking Channel, which ran for one season.

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10 Quick Facts About Kelsey Nixon

1. Name: Kelsey Nixon
2. Age: 35 years
3. Birthday: Not Available
4. Zodiac Sign: Not Available
5. Height: Average
6. Nationality: American
7. Occupation: Chef and TV Personality
8. Marital Status: Not Known
9. Salary: Under Review
10. Net worth: $100000 – $1 million

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Kelsey Nixon Age

Kelsey was born in the year 1987. She is aged 35 years as of 2022.

Kelsey Nixon Net Worth

Nixon net worth is deemed high over 100 000 to up-to a million. It is from her television career that is well paying. Details about the exact amount will be updated soon.

Kelsey Nixon Husband/Children

In 2008, Nixon married Robby Egan. The couple then had a child on June 24, 2012. Nixon gave birth to a son, Oliver. On March 2015, Nixon and Egan had a second son, Leo Ezra Egan. He was born 2 months earlier than his due date. On November 21, 2016, Nixon and her husband welcomed a baby girl, Nora. She was born via surrogate.

Kelsey Nixon Recipes

SLOW COOKER SHREDDED PORK
Ingredients

• 1 (15-ounce) can tomato sauce
• 3 tablespoons chili powder
• 3 tablespoons light brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
• Kosher salt and freshly cracked black pepper
• 5 cloves garlic, minced or grated
• 2 yellow onions, diced
• 1/4 cup fresh lime juice

Directions

• Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
• Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
• Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
• Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

CINNAMON ROLLS

Ingredients
DOUGH:

• 2 (.25 oz.) packets dry active yeast (4 ½ teaspoons)
• 2 cups warm whole milk (105-110°F)
• 5 to 6 cups all purpose flour
• ⅓ cup sugar
• ⅓ cup unsalted butter, melted
• 1 large egg
• 2 teaspoons kosher salt

FILLING:

• ⅓ cup packed light brown sugar
• 1 Tablespoon ground cinnamon
• ½ cup (1 stick) unsalted butter, at room temperature

CREAM CHEESE GLAZE:

• 1 cup powdered sugar
• ½ package (4 oz.) cream cheese, at room temperature
• ¼ cup (½ stick) unsalted butter, at room temperature
• ¼ cup whole milk
• 1 teaspoon vanilla extract

Instructions
For the dough:

• In the bowl of a stand mixer fitted with the paddle attachment, combine yeast and warm milk; let stand for 5 minutes until bubbly. Turn the mixer on low and add 1 ½ cups of the flour, the sugar, melted butter, egg, and salt. Increase the speed to medium and mix for 2 minutes. One cup at a time, add an additional 3 ½ cups flour and mix until the flour is fully incorporated and the dough pulls away from the sides of the bowl. Add more flour if the dough is too sticky or not pulling away from the sides of the bowl. The dough should be soft, not stiff. Transfer the dough to a large greased bowl, cover with a kitchen towel or plastic
• wrap, and let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn it out onto a well-floured surface. Using a lightly floured rolling pin, roll the dough out into a 12” by 8” rectangle.

For the filling:

• In a small bowl, combine the brown sugar and cinnamon. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture.
• Starting with the long side, roll up the dough lightly. Trim the ends and cut the roll into twelve 1-inch-thick slices. Place the rolls, cut side down, in a greased 9×13-inch baking dish and cover with a kitchen towel. Let rise in a warm place until doubled in size, 20-30 minutes.*
• Preheat the oven to 375°F.
• Bake the rolls until the tops are light golden brown, 15-20 minutes. Let cool in the pan.

For the glaze:

• Meanwhile, using a hand or stand mixer, beat together the powdered sugar, cream cheese, butter, milk, and vanilla until smooth.
• Drizzle the glaze over the cooled rolls. The cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days.

Notes
*Cook’s note: You can also prep the rolls to this stage the night before and let them rise in the refrigerator overnight; just bring the rolls to room temperature the next morning before proceeding.

SWEET ORANGE ROLLS: Substitute a filling of ½ cup sugar and the zest and juice of 1 orange for the cinnamon sugar. Substitute a glaze of 1 cup powdered sugar, 2-4 Tablespoons orange juice, 1 teaspoon grated orange zest, and 4 Tablespoons softened unsalted butter for the cream cheese glaze.

ALMOND SCONES
Ingredients

• 2 ½ cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ½ cup (1 stick) plus 3 tablespoons unsalted butter, chilled and cut into small pieces
• 1 cup cold heavy cream, plus more if needed

Almond icing

• 1 cup powdered sugar
• ¼ teaspoon almond extract
• 1 1/2 tablespoons whole milk
• ½ to ¾ cup sliced almonds, toasted

Instructions

• For the scones, preheat the oven to 375º F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, and baking powder. Using a pastry blender, two forks, or your hands, cut in the butter until the mixture resembles a coarse meal. Add the cream and stir just until the dough comes together. Add more cream, 1 tablespoon at a time, if the dough is too dry.
• Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. (Do not overwork; too much kneading will make the dough tough.) Shape into a square about 1-inch thick. Cut the dough into four squares, and then cut each square into fourths diagonally. Transfer the triangles onto the prepared baking sheet.
• Bake until golden brown, 15 to 20 minutes. Transfer the scones to a wire rack and let cool slightly before icing.
• For the icing, in a small bowl, whisk together the powdered sugar and almond extract. Add the milk, a little at a time, until it’s loose enough to drizzle. Dip the end of the whisk into the icing, and then wave it over the warm scones to drizzle. Top each iced scone with toasted almonds.
• The scones will keep in an airtight container for 2 days.

Kelsey Nixon Early Life/Education

Kelsey Nixon attended Brigham Young University with a degree in Broadcast Journalism. While she was still in college, she created her own cooking show, Kelsey’s Kitchen, eventually hosting and producing 100 episodes over 2 years. After graduating, she then earned a professional culinary arts degree at Le Cordon Bleu Hollywood and later received additional training at the French Culinary Institute. She also interned at Martha Stewart Living and The Food Network series, Semi-Homemade with Sandra Lee.

Kelsey Nixon Career

Nixon was voted “fan favorite” and finished in fourth place in the fourth season of the Food Network series Food Network Star. Kelsey’s Essentials premiered on November 6, 2010, on the Cooking Channel, a sister network of Food Network. It ran for five seasons, until 2013. Nixon received a 2013 Daytime Emmy nomination in the Outstanding Culinary Host Category.

She hosted the Cooking Channel show Kelsey’s Homemade, which ran for six episodes in 2015.

Kelsey Nixon Contacts

• Instagram
• Twitter
• Facebook
• Youtube
• Tiktok
• Website

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