Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends

Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends

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Overview

There's much more to Trisha Yearwood than an award-winning country music career—she's also a passionate Southerner who has won the hearts of Food Network fans with her cooking show, Trisha's Southern Kitchen.

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.

Trisha has that southern hospitality gene and when she cooks for others, it's an act of love. From breakfasts in bed like Garth's Breakfast Bowl that she makes for her husband to a hearty Chicken and Wild Rice Casserole for potlucks or Grandma Yearwood's Coconut Cake for the end of a festive meal, her delicious recipes are dedicated to her loved ones. Alongside are stories of meals at home, church suppers, fish fries, beach picnics, and holiday gatherings. Each dish—whether a main, side, or decadent dessert—may remind you of your own favorite family foods or inspire you to create new traditions. Plus, Trisha offers loads of practical advice on everything from how to easily ice a cake to how to expertly cut a slice of pie, and includes time-saving tips and ingredient substitutions.

This soulful and sincere testament to a southern life well lived will delight you and any home cook who loves to eat well!

Product Details

ISBN-13: 9780804139427
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 08/06/2013
Pages: 224
Sales rank: 91,019
Product dimensions: 7.48(w) x 9.84(h) x 0.54(d)

About the Author

TRISHA YEARWOOD is a three-time Grammy Award-winning country music star and host of the Emmy-nominated Food Network show Trisha's Southern Kitchen. She is also the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen.  She is married to Garth Brooks.

Read an Excerpt

chicken pizza
serves 12 to 14
 
2 13.8-ounce cans premade pizza crust dough
4 tablespoons olive oil
2 teaspoons minced garlic
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded Cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, and cut into strips
1 red onion, sliced vertically
3 boneless, skinless chicken breast halves, grilled and diced
6 slices bacon, cooked until crisp and crumbled
 
Preheat the oven to 350°F.
Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by 1/2 cup each of the mozzarella cheese and 1/2 cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.

Table of Contents

Foreword 9

Introduction 11

Helpful hints 14

Breakfast 17

Snacks and appetizers 39

Soups and salads 59

Beef and pork 81

Chicken and fish 99

Sides 113

Breads 139

Cakes and pies 155

Cookies, candy, etc. 189

Thanks 215

Index 219

Recipe

chicken pizza
serves 12 to 14

2 13.8-ounce cans premade pizza crust dough
4 tablespoons olive oil
2 teaspoons minced garlic
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded Cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, and cut into strips
1 red onion, sliced vertically
3 boneless, skinless chicken breast halves, grilled and diced
6 slices bacon, cooked until crisp and crumbled

Preheat the oven to 350°F.
Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by ½ cup each of the mozzarella cheese and ½ cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another ½ cup mozzarella cheese and ½ cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.

Customer Reviews

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Home Cooking with Trisha Yearwood 3.8 out of 5 based on 0 ratings. 73 reviews.
CullenGirl77 More than 1 year ago
I have owned ALOT of cookbooks over the years and this is the best one I have found that actually has EVERYDAY foods that are simple to prepare. Trisha has really made this tennessee girl VERY HAPPY... This book is DEFINATELY a staple in my library.... Trisha has brought REAL southern meals to these 2 books she has written they are real honest to goodness southern dishes and true to the point on how we ACTUALLY prepare our meals for our family and friends I hope she does some more, if she does I will DEFINATELY be buying them. If so LOOK OUT PAULA :)
cattales More than 1 year ago
This is a really great cookbook for anyone who likes down-home, country cooking. It is easy-to-use, and the recipes are practical. The recipes are based on everyday meals, plus some foods for special occasions and outings. There is no need to make a special trip to the store for exotic ingredients, since nearly every recipe is made from the staples we all keep in our homes. At first, I was amused by the inclusion of a recipe for sweet tea, but honestly, this is the perfect blend, and I'm glad it was included! The book has a nice balance of recipes in each category, and was a nice follow-up to her first cookbook. I highly recommend it as a gift to the cooks in your life. It is a nice addition to the kitchen, and now a permanent fixture on my bookshelf.
IreneH More than 1 year ago
This book is just as good as her first! Easy to follow! Great for people like me who hate to cook. First day I bought the book, I made one of the recipes. Four days later, I made two of the recipes. All three were delicious!! Have had the pleasure of speaking with Trisha's mom. She even sent me a recipe that I made two days later. EASY, EASY AND DELICIOUS!!
Anonymous More than 1 year ago
It's not fair that one person can be so good at several things, but I love Trisha anyway. Moving on...cookbook is beautifully designed, photographed and full of stories and great recipes. It is one of those cookbooks that is part cooking and part story, the best kind in my opinion. I love cookbooks that tell a story and give insight to the writer/cook/chef. I like my cookbooks to be physical books, as opposed to e-books. I think this one is definitely worth adding to your physical cookbook library.
Wrighto More than 1 year ago
OMG!!!! I saw Trisha on The View and knew I had to check out this cookbook. I went to Barnes and Noble and had a Starbucks coffee with a friend. I flipped through the cookbook and knew instantly that I had to buy it. My friend looked at it and bought it too(and she doesn't even cook much) I made two recipes within the first few days that I had the book and can't wait to try some more. I love her additional comments that she adds, especially those about Garth. It is a very entertaining book and I really enjoy the pictures of family and the stories behind the recipes. Thanks so much for a great book.
YesBN More than 1 year ago
Easy to use, designed for those of us who love good rich food. I heard Tricia answer a question "if I'm on a diet what do you recommend" answer - another cookbook. Full of rich, decadent, delicious food
JEP58 More than 1 year ago
Trisha Yearwood is my kind of entertainer: A down to Earth, everyday person who makes everyone feel comfortable. I knew I would love this cookbook, and I do! Like I said, as soon as I brought my cookbook home, I started reading it and deciding what I would try first (which was a hard choice, all the recipes and pictures looked so inviting). Well, I settled on the Old-Fashioned Strawberry Shortcake on page 164. It was just like my Mom used to make. Like Trisha said in the paragraph before the recipe, it is a wonderful "mix of the not-so-sweet biscuit with the sweetness of the strawberries and the whipped cream". I then moved on to the Chicken Pizza on page 102 (yummy!) and then Asparagus Bundles on page 127. My husband and I never knew we loved asparagus until this recipe. I don't know what I will try next but I know eventually I will have made every recipe in this book. I'm confident we will love them all!
little-luu More than 1 year ago
So, so glad that I bought this cookbook. The recipes are very easy to follow and the food is delicious. Trisha has put together, with her family, wonderful treats for us to taste. She has made every recipe easy to follow. She has also added such sweet family snipets for most recipes to explain where the recipes have come from. Thank you Trisha & family for sharing!!!
Deborah632 More than 1 year ago
Trishas show on the Food Network always entertaining and a joy to watch. Her newest cookbook does not disappoint either. Full of not only rib sticking comfort food recipes, but also entertaining and heartwarming stories of her family and friends. The recipes are all easy and reminiscent of days gone by when the family shared Sunday Supper at Grandma and Grandpas.
Anonymous More than 1 year ago
I love to bake and this cookbook is my favorite by far because all the recipes use everyday ingredients from flour to lemon juice. The directions are also easy to understand and there are no fancy cooking terms. Some of my favorite recipes are the homemade Lemon Meringue Pie, Carrot Cake, and Lemon Bars.
cferrantino More than 1 year ago
I bought this book for my mom for Mother's Day because we saw it on The View and she just HAD to have it! I gave it to her a few days early because I just couldn't wait; she absolutely died when I gave it to her! She's already made a few of the recipes from the book, and they are really delicious. She has Trisha's first cookbook, which she uses religiously, but I'd say the ones from "Home Cooking" are a fresh take on Southern cooking. Definitely A+ material, Mrs. Yearwood!
SueinGA More than 1 year ago
I've made the Apple Cake, the biscuits and the spagetti so far and my family loved all 3. I would have never thought to put bacon in my spagetti, but it really enhances the flavor.
laurag More than 1 year ago
I thought this was a good cookbook, better than her first one. The recipes are easy to follow & quite good. Being a mom of 3 I look for recipes that are quick & easy to prepare, but don't sacrifice on taste. Her recipes were all of the above, and the whole family ate them!
suzeque65 More than 1 year ago
I like cookbooks a lot. This one I particularly like because it gives a different twist on some recipes I have used for a long time. The pictures and comment along with the recipes are interesting and very nice. Most all the recipes use items everyone has in their pantry or could easily obtain at any grocery and this too is a plus as well as the recipe directions are easy to understand and follow. The recipes I have never seen or tried also seem easy to understand and do-able. In my opinion, anyone looking for a good cookbook as a gift or addition to your own collection would be wise to choose this.
Pixann More than 1 year ago
This second book of receipes is amazing! I loved her first book but find that this second book is even better. I have used several of the receipes and have loved each one. She doesn't use expense ingredients which with the economy being what it is these days is a blessing. Each dish tasts wonderful and they are easy to prepare which is wonderful.
GrannySmith on LibraryThing More than 1 year ago
Let me start by saying that I do not watch The View and I had no clue who Trisha Yearwood is until this book showed up on my doorstep. (I do recognize Garth Brooks - barely.) Take that for what it might be worth . . .This is not a "bad" book and if you are looking specifically for a book of mid-20th century Southern recipes of the mainstream, rather ordinary sort, you might find this book of interest. More than a handful of these recipes have been in my own personal files for decades, either word for word or with only the most minor of variations, the kind of good, quick, old fashioned standbys that generations of cooks pass along. So, why did I give this 3 stars rather than 4 or 5? Simple -* A good number of these recipes are straight out of the 1970s, cakes that include Jello as an ingredient as an example. Some of this is just strange - and still as strange in 2010 as it was in 1976.* Far too many recipes call for self-rising flour. This is not problematic if you live in the South where self-rising flour is commonly used, but here in New England (and other areas of the country) self-rising flour is rarely used. When you can find it, it is often pushing the envelope of antiquity.* Most of the recipes in the Sides chapter contain both mayonnaise and sour cream, usually with cheese. Make no mistake, this sort of casserole can be scrumptious, but they are absolutely NOT for the diet conscious. But then you will find little here that is.Not stellar.
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KYsandy More than 1 year ago
Beautiful book! Trisha cooks the way that I do so this book is perfect for me.
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