Country music super star Trisha Yearwood tells us about her tour with her husband, Garth Brooks, her highly anticipated new album and shows us how to make a mouthwatering meal from her new cookbook, “Trisha’s Table: My Feel Good Favorites for a Balanced Life.”
1 cup buttermilk
1 tablespoon hot sauce (I like Tabasco)
1½ cups multigrain panko bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon freshly grated lemon zest
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts, cut in half
1 lemon, quartered
Preheat the oven to 400°F. In a medium shallow bowl, combine the buttermilk and hot sauce. In a separate medium shallow dish, combine the bread crumbs, Parmesan, lemon zest, red pepper flakes, and a pinch of salt and pepper.
Season the chicken on both sides with salt and pepper and submerge in the buttermilk mixture. Remove, allowing the excess to drip off, then dredge in the bread crumb mixture, pressing to adhere. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes. Then bake the chicken until crispy and brown, 20 to 25 minutes. Squeeze the lemon over the chicken before serving.
Don’t skip the step of refrigerating for 30 minutes before baking. If you do, all of your “crust” will fall off. Don’t ask me how I know!
2 cups half and half
8 cups chicken stock
2 cups grits (I like Quaker Aunt Jemima Old Fashioned)
6 slices bacon
1 medium sweet onion, finely chopped (I like Vidalia)
1 (16-ounce) package fresh or frozen collard greens
½ cup (1 stick) salted butter
1¾ cups (6 ounces) grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces Monterey Jack cheese, shredded
Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray and set aside.
In a large pot or dutch oven set over medium-high heat, bring the half and half and 6 cups of the chicken stock to a boil. Stir in the grits and return them to a boil. Then reduce the heat to low, cover, and simmer until the grits have thickened slightly, 10 to 15 minutes, stirring frequently. Use a whisk to break up any lumps.
Meanwhile, using kitchen shears, cut the bacon into small pieces and, in a large saucepan set over medium heat, cook until just crispy, about 7 minutes. Using a slotted spoon,
remove the bacon and transfer to a paper towel–lined plate to drain. Add the onion to the bacon drippings in the pan and sauté until tender, 5 to 7 minutes. Add the collard greens and the 2 remaining cups of chicken stock and cook until tender, about 10 minutes. Drain the collards and onion.
When the grits are done, add the butter, Parmesan cheese, salt, pepper, and ½ cup of the shredded Monterey Jack cheese to the grits, and stir until combined and melted. Add the collard green mixture and stir. Transfer the mixture to the prepared baking dish and top with the crumbled bacon and the remaining ½ cup of Monterey Jack cheese. Bake until the cheese is melting and bubbly, about 15 minutes.
Don’t use instant or quick-cooking grits for this dish. Use oldfashioned raw grits. When cooked, they are lump free and resemble oatmeal in thickness.
No-Bake Peanut Butter Pretzel Squares
Makes 24 Squares
2 cups thin pretzel sticks
¾ cup (1½ sticks) salted butter, melted
1½ cups confectioners’ sugar
1¼ cups smooth peanut butter
1½ cups milk chocolate chips
In a food processor, pulse the pretzels into fine crumbs, about 2 minutes. In a medium bowl, mix together the pretzel crumbs, melted butter, confectioners’ sugar, and 1 cup of the peanut butter until fully combined. Press evenly into the bottom of an ungreased 9 × 9-inch pan.
In a medium microwave safe bowl, melt the remaining ¼ cup of peanut butter and the chocolate chips together in 30-second intervals, stirring in between. When the mixture is smooth, spread it over the peanut butter/pretzel layer. Refrigerate for at least 30 minutes before cutting into squares.
Thin pretzel sticks have the perfect amount of crunch and salt for the bottom layer.