By Trisha Yearwood
She’s cherished by means of fanatics as one in all kingdom music’s most sensible stars, yet between friends and family, Trisha Yearwood is better recognized for one more expertise: cooking.
From her humble roots in Georgia to her victorious recording years in Nashville and a satisfying married existence with husband Garth Brooks in Oklahoma, Trisha has consistently loved feeding these she loves. In Georgia Cooking in an Oklahoma Kitchen, she dishes up a suite of greater than one hundred twenty of her go-to recipes in a tribute to either home-grown cooking and family members traditions.
Trisha believes a recipe continuously tastes larger whilst served with a narrative. right here, she groups up together with her mom and sister to percentage their family’s best-loved recipes, fascinating stories, and private anecdotes. alongside the way in which, you’ll become aware of convenience cooking with a latest twist that you’ll wish on the center of your personal desk:
• Gwen’s Fried poultry with Milk Gravy
• Barbecued Pork
• Black Bean Lasagna
• Skillet Almond Shortbread
• Blackberry Cobbler
• and lots more and plenty, a lot more.
In addition to recipes for inviting soups, hearty salads, home-style entrees, colourful facet dishes, and impossible to resist muffins, Trisha stocks sensible recommendation, time-saving tips, and inventive factor substitutions to house all tastes and nutritional wishes. better of all, this unpretentious nutrition is simple to place jointly, satisfies even the largest nation appetites, and tastes like domestic.
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Extra info for Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours
INGREDIENTS 1 lb. cooked, shredded chicken breast (see how I get it on page 12) 1 jalapeno pepper, chopped (remove the seeds for less heat) 1 package taco seasoning 1 box frozen spinach, defrosted and excess water squeezed out 2 cups salsa extra virgin olive oil 6-8 taco shells 2 cups shredded Pepper Jack cheese Preheat oven to 425°. In a large skillet over medium-high heat, combine cooked chicken, jalapeno pepper, taco seasoning, spinach, and salsa in a tablespoon or so of olive oil. Reduce the heat to low and simmer about 5 minutes.
Use a paper towel to lightly pat them dry. indd 32 8/27/15 10:06 AM Pesto Meatballs FRI Meatball night is a big deal at my house. The kids love the taste and I love hiding all sorts of veggies inside. You could prepare this as an appetizer, with pasta, or with a big side salad. My pound of ground beef produced 10 large meatballs, but the size is up to you. You can also use ground turkey instead of beef in this recipe. INGREDIENTS 1 lb. ground beef 3 cloves garlic, chopped 1 cup Panko (or other breadcrumbs of your choice) 1/2 cup Parmesan cheese, grated 1 box frozen spinach, defrosted and excess water squeezed out 1/2 cup pesto (store-bought or homemade) 2 eggs, beaten 2 splashes milk salt and pepper 1-2 tablespoons extra virgin olive oil spaghetti sauce for dipping or drizzling on top (optional) Preheat oven to 425°.
Serve it with green beans for a quick and easy weeknight meal! INGREDIENTS 3/4 cup Bisquick mix 1 1/2 cups shredded sweetened coconut pinch salt and pepper 1 egg, beaten 1 lb. chicken breasts 2 tablespoons butter, melted orange marmalade for garnishing Preheat oven to 400°. In one shallow dish (such as a pie plate), combine Bisquick, shredded coconut, and a pinch of salt and pepper. In a second shallow dish, beat the egg. Dip each chicken breast first in the beaten egg, coating well on both sides, and then in the Bisquick mixture.