Mama's Baked French Fries by Trishia Yearwood

I've been thinking about these french fries since I saw Trishia Yearwood prepare this dish on the Food Network.  They are healthier than deep fried french fries, full of flavor and I love the crispiness of the fries.

Recipe courtesy of Trisha Yearwood
SHOW: Trisha's Southern Kitchen
EPISODE: Updated Classics

Ingredients

• Cooking spray, for the baking sheet
• 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries
• 1/4 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon freshly ground pepper, plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Directions
Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.

In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.

Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

The Food Network
SHOW: Trisha's Southern Kitchen
EPISODE: Grandma Knows Best

This recipe takes me back to childhood days and the delicious cakes my southern belle neighbor from North Carolina would make.  Along with my nana and godmother, she was a great cooking inspiration in my life and taught me so much about baking as a young girl.

You can never go wrong with a cake made with coconut!

Ingredients

Cake:

• 1 cup (2 sticks) butter, room temperature, plus more for greasing
• Flour, for dusting pan
• 2 cups sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• One 12-ounce box vanilla wafers, finely crushed
• One 6-ounce package frozen or fresh grated coconut, thawed
• 1/2 cup chopped pecans

Coconut Lemon Glaze:

• 2 cups sugar
• 2 tablespoons cornstarch
• Pinch of salt
• Grated zest of 2 large lemons
• 1/4 cup fresh lemon juice (about 2 large lemons)
• One 6-ounce package frozen or fresh grated coconut, thawed

Directions

Preheat the oven to 325 degrees F.

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

Trisha Yearwood's Chicken Pie

This is one of those southern comfort meals that is so easy to

 put together and one of my favorites.

You can vary the recipe by adding some vegetables . . . 

I love adding peas.

Recipe courtesy of Trisha Yearwood

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

The Food Network

SHOW: Trisha's Southern Kitchen

EPISODE: Trisha's College Roommate Reunion
Click  on the episode link to see the rest of the recipes featured on the show.


Ingredients

• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 1 cup buttermilk, well shaken

Directions


Preheat the oven to 425 degrees F.

Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

Trisha Yearwood's Chicken Broccoli Casserole

Have you seen Trisha Yearwood on the Food Network?  She's got an awesome southern style of cooking! Love most of her recipes . . . 

This recipe has so many of my favorite things for a comfort food meal, starting with cream of chicken soup and I can never resist a chicken and rice meal! One thing that is very interesting to me is the combination of sour cream and mayonnaise.

What an awesome meal with some hot biscuits!

Makes 10 servings
Work: 20 minutes
Total: 1 hour

Ingredients

• Vegetable cooking spray, for dish
• 2 cups cooked rice
• 3 cups chopped cooked broccoli
• 6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
• 1 can (10 oz.) condensed cream of chicken soup
• 3 cups (10 oz.) shredded cheddar
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tbsp. fresh lemon juice
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground pepper

Directions

1. Heat oven to 350 degrees F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli. 

2. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt, and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.

Nutrition facts per serving:
374 calories
25g total fat
10.5g sat fat
615mg sodium
14g carbs
253mg calcium
77mg chol
23g protein
1g fiber

Source:  Ladies Home Journal

from their collection of Trisha Yearwood's 5 Star Chicken Recipes