Read Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends Online
Authors: Trisha Yearwood
Tags: #food.cookbooks
Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends (3 page)
breakfast bowl
Garth likes to cook breakfast. It’s wonderful to sleep in and wake up to the smell of bacon cooking. Don’t be too jealous, but he always has a fresh pot of coffee already made, too! He created this breakfast bowl because he wanted something really hearty. He’s the first person I ever met who puts pasta with eggs and bacon, but it works, and it tastes great! If you’re really hungry, all the better if you’re going to eat one of these breakfast bowls. Don’t worry if you can’t finish it; Garth will come along later and “clean up”!
SERVES 4
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)
In a large skillet, melt the butter and scramble the eggs.
In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer the sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside. Cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese.
Any potato will do. Garth’s even been known to use french fries! I sometimes fry an egg sunny side up and pile it on top of Garth’s bowl. He likes the way the yolk oozes into the dish.
quiche
The first time I had quiche was in a quaint little café in Nashville. I loved it, and thought it was really fancy. You know how they say “Real men don’t eat quiche”? Well, I don’t even know who “they” are, but I’ll bet you any real man would eat this quiche. It’s full of all things good and very hearty. I turned Garth loose on this recipe and he suggested the tortellini. It made it even better.
SERVES 16
1 pound ground pork sausage with sage
6 large eggs
1 teaspoon baking powder
20 grape tomatoes, sliced in half
10 ounces sharp Cheddar cheese, grated (about 2½ cups)
Salt and pepper
2 9-inch unbaked frozen pie shells
Preheat the oven to 350°F.
In a large skillet, cook the sausage until done, then drain off the excess fat and set aside.
Whisk the eggs, baking powder, and tomatoes together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper to taste. Divide the mixture in half and pour into the unbaked pie shells. Bake for 30 minutes, or until the filling is set.
Set the frozen pie shells out to thaw a bit while you’re preparing the quiche.
FROM GARTH:
I boil some cheese tortellini and add it into the quiche before baking.
fresh fruit salad
My family was lucky enough to go to Hawaii a few years ago for vacation. It was an incredible experience. Mama and I would wake up every morning looking forward to breakfast because the fruit was just amazing. I would eat fruit for breakfast every day if it tasted like those Hawaiian pineapples. Our cousin Lydia lives in Hawaii and gave us this recipe. She’s lucky to be able to choose a variety of fresh fruit year-round.
SERVES 6
6 cups of your favorite fresh fruits, such as:
Bananas, peeled and sliced
Blueberries
Pineapple, cut into bite-size pieces
Blackberries
Raspberries
Mango, peeled and cubed
Strawberries, stems removed and berries cut into halves
Kiwi, peeled, sliced, and each slice cut in half
Oranges, peeled and cut into chunks
⅓ cup fresh lime juice
1½ tablespoons honey
¾ teaspoon ground ginger or minced fresh ginger
Mix the fruit in a large salad bowl. Mix the lime juice, honey, and ginger in a small bowl. Pour the dressing over the fruit, and stir. Serve immediately if you use bananas. (If you make the salad ahead of time, hold out the bananas until just before serving.)
Watermelon is my favorite fruit, so I add chunks of it to thin salad when it’s in season.
dumplings
Quick and delicious! This is like having your own individual apple pie. My nephew Bret loves these served warm for breakfast.
SERVES 8
2 Granny Smith apples
1 cup water
1 cup sugar
½ cup (1 stick) butter
¼ teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Preheat the oven to 375°F.
Peel, core, and slice the apples vertically into 8 slices each. Cover with water to keep the slices from turning brown.
In a medium saucepan, mix the water, ¾ cup of the sugar, the butter, and the vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed side down, in a 9 × 12 × 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining ¼ cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake for 35 minutes, or until golden brown.
muffins
Monkey bread is usually baked in a large tube pan and served by pulling off a “lump” of bread at a time. My niece Ashley tried this idea for making monkey bread in individual servings by downsizing the biscuit pieces and using our
Hot Maple Syrup
in the mix. The muffins are a lot cuter and less messy!
SERVES 12
1 12-ounce can biscuits (10 in each can)
3 tablespoons
Hot Maple Syrup
¼ cup (½ stick) butter, melted
⅔ cup sugar
1 tablespoon ground cinnamon
½ cup finely chopped pecans
Preheat the oven to 375°F.
Place cupcake liners in 12 muffin cups. With kitchen shears, cut each biscuit into 4 pieces. In a small bowl, combine the maple syrup and melted butter. In a separate bowl, mix the sugar, cinnamon, and chopped pecans. Dip each biscuit piece into the maple butter, and roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing to compact (
see Note
). Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan. Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter over the biscuits and bake at 350°F for 40 to 45 minutes. Let the bread stand for 5 minutes before turning out onto a cake plate. Pull off one lump at a time.
rolls
My daddy used to make the most amazing cinnamon rolls. I always think of him when I smell them baking. This recipe comes from a friend of Beth’s. The neighborhood kids would know to go to Vicki’s house at the first sign of snow because her mom would have a fresh batch of cinnamon rolls for them. We only get a little snow here in Oklahoma every year, and Mama and Beth
never
get snow, so we officially decided that any day, rain or shine, is a good day for homemade cinnamon rolls!
MAKES 2 DOZEN ROLLS
½ ounce (2 packages) active dry yeast
1 cup lukewarm (80–90°F) water
1 cup vegetable shortening, such as Crisco
¾ cup granulated sugar
1 cup boiling water
2 large eggs
6 cups self-rising flour
1 teaspoon salt
½ cup cinnamon sugar
1 cup (2 sticks) butter
2 teaspoons milk
1 16-ounce box confectioners’ sugar