Sharing Family Recipes: Cranberry Fluff



Trisha Yearwood's Family Meal Survival Guide

<p>As with many families in America, getting everyone to the dinner table is a near-impossible task for Trisha Yearwood. "First of all, we're musicians, so there's no 'routine,'" she admits with a laugh. The <a href="http://www.womansday.com/sex-relationships/family/beat-back-to-school-syndrome-109596" target="_self">start of the school year</a> is always the craziest for her and her husband of nine years, Garth Brooks, and his three daughters, Taylor, 22, August, 20, and Allie, 18, from his previous marriage. On top of Trisha's multiple career demands—Grammy-winning country artist, bestselling cookbook author, Emmy-winning host of <em>Trisha's Southern Kitchen </em>on the Food Network—she has to juggle Garth's and the girls' busy schedules.</p> <p>"All those years of three girls and their activities? Even with only one still at home, there are a million things going on every night," Trisha says. Which is how she became so adept at the shortcuts that make getting food on the table faster and easier.</p> <p>Trisha also knows that to bring everyone to the table, sometimes she has to pull out the big guns and prepare the girls' favorite meal. "Taylor and August are in college now, but they live nearby, and if I send out a text that says, 'Hey, it's veggie night,' they'll show up. They know it means I'm roasting all their favorite vegetables and probably serving a meat loaf, too," Trisha says. (Her shortcut tip: Peel and chop <a href="http://www.womansday.com/food-recipes/10-root-vegetable-side-dishes-soups" target="_self">root vegetables</a> the day before and store them in the fridge in an airtight container. The next day, pour them onto a baking sheet, drizzle with olive oil, top with a little salt and pepper, and put them in the oven.)</p> <p>"I'm always fighting hard to make sure family meals don't get lost in the shuffle, because cooking for the kids means I have one more dinner at home with them," says Trisha. "These girls are growing up and who knows where we're all going to land, so we need to make that time now. Having all of us under one roof? That's like heaven."</p> <p><strong>See also: <a href="http://www.womansday.com/food-recipes/7-affordable-family-dinners-119865" target="_self">7 Affordable Family Dinners</a></strong></p> <p> </p>
Jeff Lipsky
Enjoy More Time Together

As with many families in America, getting everyone to the dinner table is a near-impossible task for Trisha Yearwood. "First of all, we're musicians, so there's no 'routine,'" she admits with a laugh. The start of the school year is always the craziest for her and her husband of nine years, Garth Brooks, and his three daughters, Taylor, 22, August, 20, and Allie, 18, from his previous marriage. On top of Trisha's multiple career demands—Grammy-winning country artist, bestselling cookbook author, Emmy-winning host ofTrisha's Southern Kitchenon the Food Network—she has to juggle Garth's and the girls' busy schedules.

"All those years of three girls and their activities? Even with only one still at home, there are a million things going on every night," Trisha says. Which is how she became so adept at the shortcuts that make getting food on the table faster and easier.

Trisha also knows that to bring everyone to the table, sometimes she has to pull out the big guns and prepare the girls' favorite meal. "Taylor and August are in college now, but they live nearby, and if I send out a text that says, 'Hey, it's veggie night,' they'll show up. They know it means I'm roasting all their favorite vegetables and probably serving a meat loaf, too," Trisha says. (Her shortcut tip: Peel and chop root vegetables the day before and store them in the fridge in an airtight container. The next day, pour them onto a baking sheet, drizzle with olive oil, top with a little salt and pepper, and put them in the oven.)

"I'm always fighting hard to make sure family meals don't get lost in the shuffle, because cooking for the kids means I have one more dinner at home with them," says Trisha. "These girls are growing up and who knows where we're all going to land, so we need to make that time now. Having all of us under one roof? That's like heaven."

See also: 7 Affordable Family Dinners

Hair by Alex Wingo; Makeup by Debra Wingo Williams; Wardrobe by Libby Joiner Mitchell; Manicure by Anita Allen for Zenobia Agency, Food styling by Angie Mosier; Prop styling by Ellen Summers for Zenobia Agency

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Jeff Lipsky
1. Find Smart Substitutions

Chili can be a quick dinner or a simple packed lunch for school. "I came up with this one because Garth loved his mom's chili, and I didn't want to get it wrong," Trisha says. "So I decided to make a completely new recipe rather than mess with her classic. I can throw this one together on a weeknight. I put in black beans, plus a can of refried beans, which makes it thick the way he likes it, but doesn't require a lot of simmering to get that consistency." Adding shredded carrots instead of chopped also cuts down on cooking time, and, says Trisha, it gives the chili a fresher, almost crisp, flavor.

Fancy chili

ACTIVE25 MINTOTAL25 MINSERVES4COST PER SERVING.14

1 Tbsp olive oil

2 cloves garlic, finely chopped

4 scallions, chopped

½ lb lean ground beef (at least 90%)

1½ Tbsp chili powder

¼ tsp cayenne pepper

1 28-oz can fire-roasted diced tomatoes

1 15-oz can black beans, rinsed

1 15-oz can vegetarian refried beans

1 medium red pepper, finely chopped

4 medium carrots, coarsely grated

½ tsp brown sugar

Kosher salt

Steamed long-grain rice, sour cream and chopped fresh cilantro, for serving

1 Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes; stir in the chili and cayenne and cook for 1 minute.

2 Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream and cilantro, if desired.

PER SERVING397 CAL, 11 G FAT (3 G SAT FAT), 37 MG CHOL, 1,287 MG SOD, 26 G PRO, 51 G CAR, 16 G FIBER

Trisha’s Kitchen Shortcuts: Add instant flavor

"My sister introduced me to fire-roasted tomatoes. They give richness to a recipe without a lot of additional steps, so I can whip up a spaghetti sauce or make salsa for a snack at a moment's notice," says Trisha.

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Jeff Lipsky
2. Troubleshoot Breakfast

"The girls never want to eat in the morning, but I knew I couldn't ignore it because I've seen studies linking performance in the classroom to eating breakfast," Trisha says. "So, I make a few batches of waffles on a Sunday and stick them in the fridge or freezer. I found that if I had waffles out, the girls would eat them."

Mama's homemade waffles

ACTIVE10 MINTOTAL25 MINMAKES6 SQUARE WAFFLESCOST PER WAFFLE17¢

1¾ cups all-purpose flour, sifted

1 Tbsp baking powder

½ tsp kosher salt

2 large eggs, separated

1½ cups whole milk

2 Tbsp unsalted butter, melted

1 In a medium bowl, whisk together the flour, baking powder and salt.

2 Using an electric mixer, beat the egg whites until stiff peaks form, 2 to 3 minutes; set aside.

3 In a large bowl, whisk together the egg yolks, milk and butter. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain.

4 Cook in a waffle maker according to the manufacturer's instructions until golden brown. Serve with your favorite toppings.

PER WAFFLE233 CAL, 8 G FAT (4 G SAT FAT), 78 MG CHOL, 486 MG SOD, 8 G PRO, 32 G CAR, 1 G FIBER

Strawberry honey

Prepare the waffles as directed. Top each with ½ cup yogurt and ¼ cup strawberries (sliced), then drizzle with 2 tsp honey.

Ham, egg and Cheddar

Prepare the waffles as directed. Top each waffle with 1 slice ham, 2 slices tomato, a fried egg and 1 Tbsp grated Cheddar.

Trisha’s Kitchen Shortcuts:Make drop biscuits

"I'm not above using canned biscuits, but I've found it takes just 5 minutes to make the dough, then drop it right into muffin cups—you skip the rolling and cutting, and you get a homemade biscuit in less than a half-hour." Get the recipe here.

See also: Delicious Breakfast Ideas

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Jeff Lipsky
3. Plan Ahead

Trisha gives her pressure-cooker chicken breasts a starring role in the family's favorite casserole. "I make this dish right before I leave town, and Garth and Allie can just heat some up for dinner," says Trisha.

"I tend to buy boneless, skinless chicken breasts, but if you want to save the broth, it will be richer if you use bone-in cuts," says Trisha. Season the chicken, place it in the pressure cooker and completely cover it with water. Pressure-cook for 15 minutes, then remove from the heat and allow to sit for another 15 minutes to let the pressure release. Let cool completely, and store in resealable plastic bags for up to a week.

Baked broccoli and chicken casserole

ACTIVE15 MINTOTAL50 MINSERVES6 TO 8COST PER SERVING.88

Butter, for the dish

2 large eggs, beaten

1 cup sour cream

½ cup mayonnaise

1 10-oz can condensed cream of mushroom soup

Black pepper

¼ sweet onion, coarsely grated

8 oz sharp Cheddar, grated

3 cups shredded cooked chicken

2 cups leftover cooked rice

1 16-oz pkg frozen chopped broccoli, thawed, squeezed of excess moisture

½ cup potato chips, crushed

Heat oven to 375°F. Butter a shallow 2-qt or 9 x 13-in. broiler-proof baking dish. In a large bowl, whisk together the eggs, sour cream, mayonnaise, soup and ½ tsp pepper; stir in the onion and all but ¼ cup cheese. Fold in the chicken, rice and then the broccoli. Transfer the mixture to the prepared dish, cover with nonstick foil and bake for 30 minutes. Remove from the oven and heat the broiler. In a small bowl, combine the potato chips and the remaining cheese. Sprinkle over the casserole and broil until golden brown, 3 to 4 minutes.

PER SERVING674 CAL, 47 G FAT (18 G SAT FAT), 184 MG CHOL, 1,098 MG SOD, 33 G PRO, 31 G CAR, 3 G FIBER

Trisha's Kitchen Shortcuts: Stock your pantry

Canned cream soups (like cream of chicken and cream of mushroom) can easily help thicken casseroles and make gravies for main dishes.






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Date: 18.12.2018, 15:40 / Views: 63283


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