Recipes from Home Cooking with Trisha Yearwood
A soulful and sincere testament to a southern life well lived for any home cook who loves to eat well!
In her New York Times bestseller, Home Cooking with Trisha Yearwood, Trisha invites you into her kitchen for a feast of flavorful meals and heartwarming personal anecdotes. She shares a trove of recipes from a lifetime of colorful gatherings, such as the ones below:
Garth’s Breakfast Bowl
2 tablespoons butter
8 large eggs
1 16-ounce bag frozen hash browns or Tater Tots, thawed
1 pound pork sausage
1 pound bacon
1 9-ounce package cheese and roasted garlic tortellini
10 ounces sharp Cheddar cheese, grated (about 2½ cups)
1. In a large skillet, melt the butter and scramble the eggs.
2. In a separate large skillet, cook the hash browns according to package directions.
3. In a third large skillet, break up the sausage with a wooden spoon and cook until browned.
4. Drain off the excess fat. Transfer the sausage to a bowl.
5. Cook the bacon in the same skillet.
6. Drain on paper towels and set aside.
7. Cook the tortellini according to the package directions.
8. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese.
Chicken and Wild Rice Casserole
2 4½-ounce cans sliced mushrooms, drained (reserve juice), or 16 ounces sliced fresh mushrooms
1 cup (2 sticks) butter 1 small onion, chopped
½ cup all-purpose ﬂour
3 cups chicken broth
3 cups half-and-half
4 boneless, skinless chicken breast halves, cooked and diced
2 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben’s, cooked
1 cup slivered almonds, toasted and coarsely chopped
½ cup sliced pimiento
4 tablespoons chopped fresh parsley
1 teaspoon salt½ teaspoon pepper
1. Preheat the oven to 350°F.
2. Grease a 9 × 13 × 2-inch casserole dish.
3. If you use fresh mushrooms, sauté them in a large skillet with 1 tablespoon of butter until tender, about 10 minutes.
4. Drain and reserve the juice.
5. In a large skillet, sauté the onion in the remaining butter until tender.
6. Stir in the ﬂour, cooking for 2 to 3 minutes.
7. Combine the mushroom juice with enough broth to make 3 cups of liquid.
8. Slowly stir the juice-broth mixture into the onion mixture. Stir in the half-and-half.
9. Cook until the mixture is thickened.
10. Add the sautéed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt, and pepper. Pour into the prepared casserole dish.
11. Bake, uncovered, for 30 to 45 minutes, until most of the liquid is absorbed.
Fresh Apple Cake
2 cups sugar
3 large eggs
1½ cups vegetable oil
½ cup orange juice, regular or fresh
3 cups all-purpose ﬂour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, ﬁnely chopped
2½ cups peeled, cored, and ﬁnely diced sweet apples (about 4 medium apples)
6 tablespoons (¾ stick) butter
¾ cup sugar
½ teaspoon baking soda
1/3 cup buttermilk
1. Preheat the oven to 325°F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly ﬂour it.
2. With an electric mixer, beat the sugar, eggs, and oil until smooth.
3. Add the orange juice and mix well.
4. Sift together the ﬂour, salt, baking soda, and cinnamon.
5. Add the ﬂour mixture to the sugar mixture and beat well. Add the vanilla. Stir in the walnuts and apples, until blended.
6. Pour the batter into the pan. Bake for 1 hour and 30 minutes.
7. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.
8. For the glaze, combine the butter, sugar, baking soda, and buttermilk in a large saucepan and bring to a boil.
9. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat.
10. Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.Related Posts: