Debbie Matenopoulos Biography, Age, Family, Baby, The View, Cookbook and Net Worth

Debbie Matenopoulos Biography, Age, Family, Baby, The View, Cookbook and Net Worth

Debbie Matenopoulos Biography

Debbie Matenopoulos born Thespina Matenopoulos is an American actress, television host and a celebrated journalist. She is a two time Emmy Award Nominee. She attended high school at John Randolph Tucker High School.She then joined Virginia Commonwealth University for only one year then transferred to the Journalism Department at New York University.

She became a member of the women’s fraternity Alpha Omicron Pi. She also worked at MTV as an intern while at New York University . She swiftly moved up the ranks and soon became story coordinator for UnFiltered.
She debuted the entertainment industry at the age of 17 in 1997. She was hired as an MTV production assistant. She also became the youngest person in history to hold a permanent position on daytime network television. Barbara Walters handpicked her to be among the five first co-hosts on ABC’s venerable talk show The view. It was Walters’ new talk show.

After the view,she also went on to host shows like Good Day Live at FOX, the Emmy-Nominated Instant Beauty Pageant The Style Network. She also hosted E! shows,Live from the Red Carpet,The Daily 10, Fashion Police among others Debbie was influential in the launch of the TV Guide channel where she was one of the first on camera hosts.

She has also appeared in several films. She served as co-host for of The Insider two years and special correspondent for Entertainment Tonight. She is also a regular columnist to Hallmark’s Home and Family.

Debbie Matenopoulos

Debbie Matenopoulos Age

She was born on December 13 1974 in Richmond,Virginia,United States. She was born Thespina Matenopoulos. Her name Thespina was later anglicized to Debbie.

Debbie Matenopoulos Family

She is of Greek Ancestry.She is a daughter to Nicolaos T. Matenopoulos who is a furniture maker and her mother Efrosini is a hair stylist. Debbie has two siblings,a brother called Ike Matenopoulos and a sister Maria Matenopoulos Thurman. Her father was stricken by ALS and later died in 2012.

Debbie Matenopoulos Husband | Jon Falcone

She married Jay Faires, the president of Music at Lions Gate Entertainment and also founder of Mammoth Records on July 5, 2003 . In March 2008, the couple separated. On November 12, 2008, Faires filed for divorce in Los Angeles County Superior Court where he cited “irreconcilable differences.”
In the summer of 2013, she eloped with Jon Falcone her one year boyfriend in Greece.

Debbie Matenopoulos Baby|Daughter

On October 29, 2014, She gave birth to her daughter with Jon Falcone. She was named Alexandra Kalliope Falcone.

Debbie Matenopoulos The View

After a chance meeting Barbara Walters, Debbie was invited to audition and was cast. She became the youngest Co-host on the show. After over seven years after her last appearance on the show, Debbie was invited back as a special guest co-host for a day. It was the first of many more appearances she made on the show over years.

Debbie Matenopoulos Home and Family

She is the host of Hallmark Channel’s show Home and Family. She offers advice in the areas of home improvement,parenting,fitness and health. Being a Greek-American girl at heart ,her love of tradition,family,and her love of Greek culture is crucial to her above all else. She is always very passionate about sharing her experience with family, food,health and fitness.

Debbie Matenopoulos Cookbook

It’s All Greek To Me

She was the first member of her family born in America. She grew up in a traditional Greek household, eating delicious and authentic Greek cooking that her family passed down for generations. In It’s All Greek to Me, She shares 120 of her family’s traditional Greek recipes. She also adds her own touch to make them even healthier and easier to prepare. On of the recipe is,

  Ingredients for Brownies

  • ¾ cup unsalted butter
  • 1 (4-ounce) bittersweet chocolate baking bar, chopped
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa
  • ¼ teaspoon table salt
  • 1 cup semisweet chocolate chips

Ingredients for Mint Layer

  • 1 ½ cups powdered sugar
  • 3 tablespoons unsalted butter, melted
  • 1 ½ tablespoons whole milk
  • ½ teaspoon peppermint extract

Ingredients for Chocolate Glaze

  • 1 (6-ounce) package semisweet chocolate chips
  • ¼ cup heavy cream
  • 16 thin crème de menthe chocolate mints (such as Andes), chopped (about ¾ cup

Makes 16
Hands-on time: 15 MINUTES
Total time: 2 hours 22 MINUTES

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with heavy-duty aluminum foil allowing 3 inches to extend over 2 sides; lightly grease the foil with cooking spray.

2. Melt the butter and chopped chocolate in a large saucepan over low. Stir in the sugars, eggs, and vanilla. Stir together the flour, cocoa, and salt in a bowl; stir into the chocolate mixture. Stir in the chocolate chips. Spoon the batter into the prepared pan.

3. Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Cool completely in the pan on a wire rack, about 45 minutes.

4. Meanwhile, Make the Mint Layer: Combine all the ingredients in a medium bowl, and beat with an electric mixer on medium speed until smooth, about 1 minute. Spread over the cooled brownies. Chill for 1 hour.

5. Make the Chocolate Glaze: Place the chocolate chips and cream in a small microwavable bowl, and microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring at 30-second intervals. Spread over the Mint Layer. Sprinkle with the chopped mints. Chill until ready to serve.

6. Remove from the pan using the foil sides as handles. Cut into 16 squares.

Debbie Matenopoulos Net Worth

She has a net worth of $3.5 million and an annual salary of $300,000.

Debbie Matenopoulos Hot | Bikini | Plastic Surgery | Nose Job

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 Debbie Matenopoulos Recipes

Debbie Matenopoulos Interview

On January 9, 2018, her cookbook, It’s All Greek to Me: Transform Your Health the Mediterranean Way with My Family’s Century-Old Recipes, was released in paperback.

“Everything I learned and everything I know from cooking, I learned from my aunts, my mom, my grandmothers and my uncle who owned a bakery in Greece.”

Melissa Parker (Smashing Interviews Magazine): Debbie, is the paperback edition of It’s All Greek to Me different than the hardcover first edition?

Debbie Matenopoulos: It is. There are 15 new, original recipes in it that are all from my family. A few are old receipes of mine that I sort of tweaked and put a new twist on. Honestly, I could’ve added another 30, but we decided we were going to save some for the second cookbook. One of them is a Greek-style mac and cheese, which is absolutely scrumptious. I’ve got another one in there for a chickpea fritter, which is really delicious as well. It’s unexpected, but it’s really nice, especially for people that are vegetarians. We have some traditional lamb chops and just some really nice, great recipes that I think a lot of people that know Greek food might not necessarily know because they’re very specific in Greece. I wanted to introduce people here to other foods that they might not know that are really great.

Melissa Parker (Smashing Interviews Magazine): Why did you decide to write a cookbook?

Debbie Matenopoulos: I decided to do the cookbook a few years ago as a way to honor my family and honor my father. My father had just passed away of ALS. He died on March 7, 2012. It was kind of like a love letter to my family and my heritage, and I wanted people to enjoy the Mediterranean food and the recipes that have enjoyed my entire life growing up and appreciate them as much as I have because I felt like there was a void in the market for really great Greek food. I spend so much time in the kitchen cooking. I really love cooking, and I think people who enjoy it know that a lot of the preparing of food is about the love you really put into it.

Everything I learned and everything I know from cooking, I learned from my aunts, my mom, my grandmothers and my uncle who owned a bakery in Greece. It was probably my favorite thing I’ve ever done in my career to date because it mixes my family, my heritage and my love for sharing all that stuff with the world. We went to Greece, and everything we did was 100% authentic. My book publisher said, “You can just shoot the pictures here in the studio in a kitchen here in the States,” and I said, “No. If we’re going to do it, we’re going to do a really true, authentic Greek cookbook.” That’s what we did.

It cost a little more money to go do it, but in the end, it really paid off and ended up becoming a number one bestseller as far as Mediterranean cookbooks. It was number one in the world for two months on Amazon and on Barnes & Noble for two weeks. Number one Mediterranean cookbook in the world! Everyone was like, “What?” I think it also was a true testament to the fact that this book was legit. It wasn’t like, “Oh, she’s on television. She wants to do a cookbook, so let’s put her name on a cookbook.” It was very important to me that it was completely authentic because these are my family’s recipes. These are recipes that have been in my family for hundreds of years that have been passed down through the generations.

When it came down to it, as the years went on, and my grandmothers passed away and my uncle passed away, we were losing these recipes and the next generation wasn’t as apt to being in the kitchen to cook all of them. It was something I loved, and I knew that if we didn’t get these recipes down on paper, and if I didn’t put them in some sort of book form, we would lose them forever. So that’s how it started. Prying these recipes out of my family’s hands was a little difficult at times because every single person has their “secret” ingredient, but at the end, they were absolutely thrilled to be a part of it and ended up sharing everything. Even local people in the village were bringing me recipes. It was very funny. It was a great time making this book.

Melissa Parker (Smashing Interviews Magazine): What did you learn about your Greek ancestry along this journey?

Debbie Matenopoulos: I don’t know if there was anything I learned, but every summer growing up, we went back to Greece. I spend a lot of my youth there. But I think what I rediscovered and fell in love with again and began to appreciate even more at an older age now, is how welcoming my culture is. It’s hospitality. It’s about hospitality and always making your guests feel welcome, no matter what. There are certain recipes in the book that I say, “This is a dessert that all Greek people will always have on hand at their homes just in case someone stops by for coffee.”

That doesn’t happen much in the States anymore where someone just stops by. Usually people call and don’t show up unannounced. In Greece, that still happens all the time when someone knocks on your door on Sunday after church. The whole family comes and says, “We’re here for coffee.” (laughs) You say, “Of course. Come in.” Their doors will always be open, and they really love that part of entertaining and welcoming people into their homes, and I love that.

Melissa Parker (Smashing Interviews Magazine): You studied journalism, Debbie?

Debbie Matenopoulos: I majored in journalism in college. That was my degree.

Melissa Parker (Smashing Interviews Magazine): Why did you decide on an entertainment career?

Debbie Matenopoulos: My first job was as a journalist. I worked for Barbara Walters. That was my first job. The View was under the ABC news blanket. That wasn’t meant to be entertainment. It just turned into entertainment. We were under the news blanket. It wasn’t soft. It turned into that. The year I started, it was all political. Clinton had just gotten into office. It was a big political year. A lot of it was politics. That was just kind of where my career went. I don’t think I actually sought it out.

When I was going to NYU, I was working at MTV news, so it was entertainment news, but nonetheless, it was news. It was just very soft sort of stuff, and it just went that way. I think that when you’re starting out, you don’t have much of a choice. It’s not like I could’ve called up Dateline and said, “Hi, I’d like to work here.” They would be like, “Okay. You’re 21 years old. Pick a number.” (laughs) I think you just went where you could go. So I was working at MTV …

Melissa Parker (Smashing Interviews Magazine): At 17?

Debbie Matenopoulos: At 17, and a friend of mine, when I was graduating from NYU, said to me, “Why don’t you go and audition for this show they’re doing with Barbara Walters.” I said, “Sure. Okay.” I went in, and I just got the job. There’s really no explanation because 700 other girls were there that definitely had more experience than I had, but for whatever reason, I fit a mold, I think, for somebody they wanted at that time. So I was just at the right place at the right time and was prepared enough for what they wanted, I suppose. But then from there, I went on to do so many different things.

I guess you’re right. It never really was a hard news route, and it wasn’t because I wouldn’t have done hard news. I think it was just that those were the opportunities that were presented to me. But it’s funny you should say that because to this day, I love 60 Minutes, I love Dateline, I love anything like that. Mark (Steines) and I, here at Home & Family, always joke and say, “Well, you know what? Perhaps someday we’ll get that opportunity to work with 60 Minutes.” (laughs) He has that same sort of dream I have about that. There’s something about that kind of news that’s really appealing to me. It’s probably because I have a degree in it. You know what I mean? When you have a degree in something like that, that’s what you set out to do.

Melissa Parker (Smashing Interviews Magazine): Tell me about Home & Family.

Debbie Matenopoulos: It’s a daytime variety show. We have so much fun here. It really is a dream job. We are original programming 52 weeks of the year. I truly believe we have the best cast and crew. I’ve worked at a lot of different places in my career, and of all the places, I really feel like this is a family. We all have the same end goal, and that’s to do the best two hours of television every day that we can do, bring some entertainment and information into people’s lives and hopefully something of value which they can use in their real lives.

We had a veterinarian come on, and he was able to translate what he does into taking care of our own pets at home. One of our call-to-arms is a pet adoption we have every single day on the show. I think it’s so important because one of our goals is to clear all the shelters across America. It’s such a big problem. As much as we can do to alleviate that stress on the shelters and get these animals loving forever homes, we really dedicate ourselves to that. I feel very proud of that. This is a show I’m really proud of. I’m proud of the content, the people we work with, how we represent ourselves as a network and a show and proud of what we share with the world.

Melissa Parker (Smashing Interviews Magazine): How is Alexandra?

Debbie Matenopoulos: She just turned three! I can’t believe it. It breaks my heart that it goes so fast. Her favorite word’s “No.” She tells me how it’s going to be, where she’s going to go, the whole thing. It’s very funny. She’s so verbal. Her vocabulary is unbelievable. I feel like it was just yesterday that she was learning to talk, and now it’s full on conversations, and I’m just in awe of how quickly her little brain can absorb and how much she learns on a daily basis. It’s really amazing to watch.

Melissa Parker (Smashing Interviews Magazine): Does she already have some favorite foods?

Debbie Matenopoulos: She will eat everything! She has such an amazing palette for a three-year-old. I think it’s also because when she was very young, I introduced her to so many different foods, and I would have her taste everything. She’s generally very open to tasting things, which makes me very happy because I know a lot of kids can be very picky. She’s not at all.

Melissa Parker (Smashing Interviews Magazine): Will the next cookbook be a continuation of It’s All Greek to Me?

Debbie Matenopoulos: It’ll be a continuation of that one, yes, on the Mediterranean diet. It’s the healthiest diet out there. I wouldn’t even call it a diet. It’s really a lifestyle, to be honest with you. Every doctor will tell you that’s what you need to eat to stay alive until you’re 100 years old. But it will be a continuation of all the Mediterranean recipes.

My husband’s Italian, so I thought perhaps we may do “It’s All Italian to Him,” and maybe another will be “It’s All Mediterranean to Us.” It’ll be me, him and the baby, so we’ll do different recipes for your husband, kids and perhaps for the women that might like to eat lighter. It takes time, but it’s a labor of love and the most satisfying thing I’ve ever done. When I hold this book in my hand and think that I poured my entire soul into it for 18 months, it really is very satisfying.

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