Trisha Yearwood is back with even more Southern charm in season two of her show, Trisha’s Southern Kitchen. Join Trisha and her family in Oklahoma as they enjoy great music, delicious food and nostalgic stories. This season will be themed around celebrations such as Southern brunch, Sunday dinner and holiday gatherings. The show will feature old family-favorite recipes like Miss Mickey’s Peanut Butter Balls, a No-Baste No-Bother Roasted Turkey and even lighter dishes like Corn Flake Chicken With Apple Ambrosia that are light in calories yet still full of flavor. Tune in tomorrow at 11am ET/PT to watch Trisha create delicious meals and tell great stories while surrounded by family and friends.
We caught up with Trisha to get the scoop on upcoming episodes and she told us that looking ahead, viewers can expect the return of everything they enjoyed about her first season: simple, relaxed food and plenty of family and friends in the kitchen. She’s especially looking forward to preparing dishes like a Thai-inspired salad and Black Bean Lasagna for her husband, musician Garth Brooks.
Trisha and Garth have been married for almost seven years, and although she’s cooked for him countless meals, the very first one she made for him proved to be a doozy. The fettuccine Alfredo she had prepared was so heavy that it almost put Garth to sleep. Since then, she’s lightened the recipe to be far less rich.
With the holiday season just around the corner, Trisha admitted to enjoying classic, tried-and-true recipes at her Thanksgiving dinner. But while turkey, cranberries and a sweet potato soufflé all make appearances at her Turkey Day spread, she said that she’s most excited about the dressing and will often eat it with dinner and for dessert as well. Until Thanksgiving, however, Trisha will likely be munching on mini Reese’s Peanut Butter Cups, her favorite Halloween candy, which she can easily snag from her stepdaughter’s bag of treats, since she’s not a fan of chocolate.
(Contributions by Kristina Mellegard)
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