Cheesecake Factory's Louisiana Chicken Bowtie Pasta AT HOME | Cooking with Trish
recipe I followed :)
Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network
Trisha builds layers of flavor in her chili with spicy chorizo, smoky spices and fresh veggies!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Smoky Chorizo Chili
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr 30 min
Active: 40 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping
Directions
Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
Serve the chili with bowls of the toppings on the side for passing at the table.
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Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network
Trisha Yearwood's Fill-Your-Own Doughnut Holes | Trisha's Southern Kitchen | Food Network
Trisha makes a truly addictive snack with golden-brown doughnut holes that can be filled with the sauce of your choice!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fill-Your-Own Doughnut Holes
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, for frying
One 16-ounce can refrigerated biscuits (see Cook's Note)
6 ounces fresh raspberries
1 cup whipped topping
One 11-ounce jar fudge sauce
Confectioners’ sugar, for dusting
Directions
Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles.
Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners’ sugar. Serve immediately or at room temperature.
Cook’s Note
Though it will work with any type of biscuit, the buttermilk/Southern-style biscuits will probably work a little better than the layered biscuits.
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Trisha Yearwood's Fill-Your-Own Doughnut Holes | Trisha's Southern Kitchen | Food Network
Full Episode Fridays: Georgia Girls - 4 Recipes with Trisha Yearwood
Georgia Girls - 4 Recipes with Trisha Yearwood - Paula and Trisha Yearwood swap recipes, including a Southern collard greens recipe and a catfish recipe. Paula’s Best Dishes, Season 6, Episode 12.
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00:00 Intro
1:15 Jalapeño Hushpuppies Recipe:
3:15 Sweet and Spicy Chili Sauce Recipe:
7:41 Saucy Catfish Recipe:
7:55 Stewed Collard Greens Recipe:
14:38 Chocolate Pecan Cobbler Recipe:
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Trisha Yearwood's Fried Flounder with Sweet Pepper Mayo | Trisha's Southern Kitchen | Food Network
Trisha creates a light and crispy coating for her flounder and serves it with her version of tartar sauce featuring sweet peppers and a bit of hot sauce!
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Get the recipe ▶
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Flounder with Sweet Pepper Mayo
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
Sweet Pepper Mayo:
3/4 cup mayonnaise
1/2 cup finely chopped multicolored baby bell peppers
2 tablespoons chopped cornichon
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Hot sauce, as desired
Flounder:
Vegetable oil, for frying
1 pound skinless flounder fillets
3/4 cup all-purpose flour, plus more for dredging
1/4 cup rice flour
1 tablespoon seafood seasoning, such as Old Bay
1/2 teaspoon baking powder
1 cup club soda
Kosher salt and freshly ground black pepper
Directions
For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.
For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.
Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.
Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.
Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.
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Trisha Yearwood's Fried Flounder with Sweet Pepper Mayo | Trisha's Southern Kitchen | Food Network
Recipe of the Day: Trisha's Peanut Brittle | Trisha's Southern Kitchen | Food Network
Trisha makes her father's favorite peanut brittle for holiday gift-giving.
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Peanut Brittle
Recipe courtesy of Trisha Yearwood
Total: 1 hr
Active: 5 min
Yield: 3 pounds
Level: Intermediate
Ingredients
1 tablespoon vanilla extract
1 tablespoon baking soda
1 tablespoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts
Directions
Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
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Recipe of the Day: Trisha's Peanut Brittle | Trisha's Southern Kitchen | Food Network