![]() ![]() In the morning, pop them in the oven and watch everybody follow their noses to the kitchen (trust me, I’ve tried this method-it’s amazing). Whip up a dozen of these sweet rolls for a special family weekend breakfast, or try her recipe for Overnight Cinnamon Rolls-make the dough and shape the rolls, letting them rise slowly in the refrigerator overnight. “We grew up with a big pecan tree in the front yard, and Beth and I picked pecans up every fall for a few cents a pound.” That certainly is a familiar activity around Carlsbad at this time year, too. “Georgia is known for peanuts and peaches,” she writes, adding that her home state is also a big pecan producer. Yearwood combines pecans with one of her favorite foods-bacon-in a surprising breakfast recipe: Pecan Sticky Buns with Bacon Caramel. Maybe your pecans are ready and falling from the tree. I make enough for guests to take a jar home with them. “I have added bacon onion jam to my thanksgiving repertoire, serving it over the top of turkey slices. I liked the fact that she includes a chapter on preserves, sauces, pickles, and spreads, with choices like Bacon Onion Jam, Pear Relish, and her Sweet & Smoky Hot Sauce. “The dry brining method is a great way to impart a lot of flavor to your chicken by seasoning it the night before, but keeping it dry so you still get a crispy skin.” Yearwood likes to use drumsticks and thighs with this seasoning method. “Grilled chicken often gets a bad rap,” she says, because it can taste a bit bland. If you enjoy grilling, you might enjoy Yearwood’s recipe for Dry-Brined Grilled Chicken. There are entrees for those who enjoy beef, pork, chicken, or fish, as well as vegetarian choices. I was impressed by the number and variety of recipes in the book. In his forward to her book, Yearwood’s husband Garth Brooks, writes: “Trisha will prepare a meal like you would get in a five-star, very elegant restaurant, but you get to enjoy it in your favorite t-shirt and most comfortable jeans, AND it’s okay that you’re going back for seconds.” Sounds great to me. If you enjoy casual entertaining but also like to try out new things, this book might just be the one to see you through your holiday parties and family gatherings. She wrote her latest cookbook, “Trisha’s Kitchen: Easy Comfort Food for Friends and Family,” with sister Beth Yearwood Bernard. She also hosts a cooking show, “Trisha’s Southern Kitchen” on Food Network, and has written several bestselling cookbooks. Bake until the dish bubbles around the edges, about 15 minutes.Georgia native Trisha Yearwood is famous for many things, but most people associate her with award-winning country music. ![]() Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. ![]() Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F. ![]()
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