Trisha Yearwood's New Show: Will you watch?

[wyogal]

Just saw the media bits online today, was wonder what y'all think?

[sandylc]

Watched this today. She basically assembled processed food. Some of her ingredients were breakfast sausage, canned biscuits, and frozen hash brown nuggets. Why is this on TV? People can, and do, figure out how to assemble and heat processed food all on their own...to my dismay.

[Antilope]

But it's food assembly by a celebrity! ;-)

[sandylc]

Ugh.

[ttoommyy]

Have you ever watched Jacques Pepin's shows? I've seen him use canned beans and fruit, refigerated cookie dough and frozen puff pastry dough. This man probably has the best credentials of anyone cooking on TV today. He is the ultimate professional. Sometimes you take the help where you need it. I do. I see nothing wrong with that.

[mwk]

That particular recipe was mostly an assembly job. She does most of her recipes from scratch with fresh ingredients, however. But even those recipes are not exactly complex or require anything that the average Southern housewife wouldn't have in her pantry. Then again, that is exactly the point of her show. And as she also mentions frequently, many times the simplest recipes are the best.

And yes, many times "average" people do use convenience food to cook with. I think you are referring to "Garth's Breakfast Bowl"...which I didn't find particularly appetizing either.

Having said all that, I do think that overall her cooking shines more on the dessert side than on the entrees. I did make her pot roast recipe with the onions and vinegar and that was very tasty. I also made her key lime cake which was unusual and was a big hit for last Thanksgiving's dessert table.

[charmedgirl]

I basically never participate in the cooking show/host bashing because, hey, life is too short, to each his or her own, etc. etc. .... but, man, Garth's breakfast bowl sounded disgusting. I mean, tortellini? Seriously?

[ttoommyy]

"Garth's breakfast bowl sounded disgusting. I mean, tortellini? Seriously?"

As a musician he could be on the road a lot and keeping strange hours. His breakfast may be like dinner to you and me. Who knows?

[charmedgirl]

She told the story of its creation, and it didn't sound like something he came up with while on the road. But I dunno, maybe. Whatever. It's really neither here nor there to me. If they like it (or if viewers make it and they like it) then what do I care. But it stands out as one of the only times I've watched a cooking show and had a WTF reaction.

[Manassas64]

She lost me at tortellini, but she said (and has said in previous episodes) he has a *thing* for tortellini and he adds it or asks her to add it to everything.

< shrug >

[Scoutmaster]

Just watched about 15 minutes of her "Calorie Cutting" episode with her trainer. Baked chicken with skin on, dredged in cornflakes. Really? Watching her slice a cucumber for her Greek inspired salad was painful. She lost me when she added about 2 cups worth of olives.

She seems like someone cool to hang out in the kitchen with, but not suited to hosting a cooking show.

[iL Divo]

ok, so today taped the Saturday morning sow.
The Yearwood Sunday Supper show.
Here's my question. I can't find it on the TVFOODNETWORK yet so I'm asking here and wonder if anyone else saw this show today.
She made roast beef and said to cook it in a foil baking dish for 3-4 hrs at 450*
I said to "my husband did you hear that?" at 450* for 4 hrs that whole house could burn down, no? again can't find it on anything googling it except one recipe that doesn't state the oven temp anywhere on the recipe which was not tvfn.
thanks if anyone can clarify this for me

[dolly52]

I heard the450 for 4 hours and thought WOW, but it didn't looked burned when she took it out of oven.

[iL Divo]

no it didn't but if the degree was stated wrong and not corrected maybe she did it at 325* for 4 hours so it looked right. it's happened before on cooking shows. and since I can't find it online, I can't verify. but since yours is the first post I'm reading to my inquiry, maybe the ones following will give information also. to me it also looked tough and as if it was hard to slice, but maybe that's just my eyes ;:-/

[Manassas64]

I just watched it again. She said 3-4 hours depending on the size of your roast. But they aren't really roasting it as much as they are steaming it because you've got a cup (or whatever amount) of vinegar inside the foil and then she put at least 2 cups outside the foil and you keep adding water every hour.

She said her mother got up hours early, before church, cooked it and then turned off the oven and left it in there until they got home from church. I am thinking maybe it is sort of like how she cooked the turkey. You turn the oven on 450 for a short amount of time and then leave it in there for 4 hours.

But I think the key is that they are cooking it in water and not dry roasting it.

[Manassas64]

Here's the description from Sparkpeople.

Line a 9x13x2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be facing up. Sprinkle roast on all sides with salt and pepper and place in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring together to enclose the roast. Pour about 1-inch water into the pan around foil-wrapped roast. Check the water level in the pan regularly during cooking and replenish it if necessary. Cook for 3-4 hours, until tender. Served sliced or torn.

[iL Divo]

this is the same thing I found online but this post that I read also neglected to state the degrees right? I mean no where on that did it state the temp of the oven. I think 450* is too high and don't remember TY saying to cut the heat off after heating oven up like for the turkey. again a misstep by Ms. Yearwood in my opinion. "sumpins" not right.

[Manassas64]

I know she didn't say to cut the heat off and she probably doesn't. I was just thinking that would be an option since she said her mother left it in the oven for hours while they went to church and it was ready to eat when they returned.

It's from her cookbook, maybe I can see the original recipe on google or amazon.

[ETA] I checked, it's not part of the preview.

[iL Divo]

Manassas, I know huh, me too..........as I'd checked for that recipe online anywhere.
it's not even on TVFOODNETWORK, unless they've added it since yesterday or Saturday.
funny how it's not posted and all the knowledge we can gain is by her TV show and listening to her. I'm watching it again right now.
I'm gonna see if it's taken to the oven and they set the temp on TV as opposed to just saying it. her sister referred to it as pot roast as she was pouring the vinegar on there too. she says it's a 450* oven and NO oven temp input filmed on TV so>dang.
my husband said the cake looked awful when I asked him if he wanted me to make it for him. he did say he liked the looks of Alton's spice cake though which I thought he'd say "oh heck no" to. go figure. 'men'

[ttoommyy]

I too tried to find the recipes from that show yesterday and came up with nothing. I just tried again and there is a link to the episode, "The Yearwood Sunday Supper," which leads to a page with the description of the show but no recipes in site. Very odd.

[iL Divo]

yep ttoommy, I know, that way yesterday too when I was trying to find the recipe. TVFN gave a link to the episode but no nothing about any recipe. but I bit, the roast is in the oven right now. I set it to 450* to preheat, then it went in as the show demono'd, tight foil, set timer for 3:30 hours but am waiting to see how hot it gets in here and I may, half way through turn the oven completely off and let it set in there. spent $19 on the roast at my Von's down from $34, sheesh, what's up? > did beef go up dramatically? either way, we'll see how it turns out and I'll report back when I have a few minutes. oh guess what I also did, the cake.
the caramel is in the 15-20 minutes go around in the kitchen aid before dousing the bottom layer first then the second one, fingers are very crossed because supposedly Ms. Gwen had many more failures with this temperamental caramel than she did triumphs but says it always tasted great no matter what. on that we'll see too. just tasted the caramel and it was very one note. so I added kosher coarse salt to make it more a salted caramel. now there's dimension at least. fun to see how it tastes after dinner is over.

so dinner tonight, I know wrong thread...but it's diverse and has no reason to be all put together [but] anyway.................is:
the crock pot cabbage recipe with onions and 2 mandolined small potatoes in chicken stock
butter noodles with the sour cream horseradish sauce
Trisha Yearwoods Sunday night roast and gravy
buttered spinach
crusty sour dough bread and butter
Trisha's favorite cocoa cake with caramel frosting

[iL Divo]

the roast the gravy the cake and the caramel.
the roast, my opinion using my stoneware LeCreuset huge oval covered baking dish + (just the way stated on the show.) turned it off at 2 1/2 hours of cooking at 450*, left oven door closed-took it out 1 hour later. BLACK bottom of inside of my dish, totally black, no water left, duh. it did come clean and the cut of meat I used was a huge beautiful tri tip. it was very good, really very good and the gravy, although I got heavy handed with the vinegar, was salvageable.

the cake, to me, it's dry and the caramel wasn't as difficult as I'd thought to make.
but the caramel basically fades away, like today, you can't even see that it's on the top of the cake. the cake just looks like it has a shiny top. hubby liked it very much, all I could taste myself was sweet. will I make the cake again? for a "same night-all eaten event" yes, if it's gotta go a few days with just a couple of people in the house eating sporatic, not sure it'd hold up.
the roast, yep, but I'll for sure but will adjust the temp or time and temp, something's gotta change, but the flavor, great.

[Manassas64]

Wow! Thanks for the full review. They weren't kidding when they said you need to check every hour to make sure the water is still there.

The LC's clean very well. I've burned rice before and I was able to clean it with no problems.

Now I want pot roast.

[ttoommyy]

The recipes are on the site now.

[Manassas64]

Thanks. I just looked at the recipe. It's 450 the whole time.

[ttoommyy]

@Il Divo: I was thinking of making the roast this weekend. Given that we now know the recipe calls for keeping the oven at 450 for the whole time, would you do it this way, refilling the pan with water as needed, or would you do it the way you did it?

[rozz01]

I just don't understand why the Food Network wants to become CMT... It seems so removed from anything I could find entertaining.

[ttoommyy]

Maybe because they study their demographics and find that a large portion of their viewers come from areas of the US in which country music is the #1 type of music listened to? Not everyone lives in the "big city" in this country. Also, how many shows are "country" themed out of the whole schedule they present? I bet it doesn't amount to more than 5%.

[rozz01]

Dude... I live in Iowa.. but your'e right.. to each thier own..

[alliegator]

Rozz, I see your point. Trisha Yearwood and Ree Drummond seem like the same show to me. I do feel there's a bit of a down on the farm type thing that seems to be taking over a bit, but it's just my opinion. I can flip over to the Cooking Channel when they come on.
Signed,
Some girl who lives in a big city... in Texas :p

[iL Divo]

my reason for wanting to watch it was because it was a new cooking show for me to hopefullly get something out of. any reason to watch someone cook is a good thing for me because I learn something usually. TY has a beautiful singing voice and I would love to sing like her, but I can't therefore don't. GB has a few songs on his double album that I really like and have been put on my iphone and ipod. so, I like them both and I like cooking, that's my reason.
country or otherwise, I don't care. some cooking shows don't interest me after viewing for one reason or another the B!+chen Kitchen-simply Delicioso etc.

[Antilope]

I watched an episode last week for the first time since the Preview episode. I have to admit, the show and recipes have gotten much better. It appears she has gotten a makeover and a ghost recipe writer.

[iL Divo]

yep agree.
especially since the chicken&dumps recipe which I wish more would make just to verify the hideousness of that most boring recipe I'd ever read/made.

[Bacardi1]

No.

[iL Divo]

watched the one with her husband stepping in the kitchen to help her with the cooking.
black bean tofu lasagna?
peanut butter balls
Ty Ty's tequila lime salad
the dressing for the tequila lime cabbage salad, not remembering what she called it, kind of knocked my head off because as she made the dressing, we watched and heard what went into it, a cup olive oil, then a cup white sugar? really........that seems completely excessive to me on both accounts. who needs that much oil in one salad and that much sugar in one dressing?

[mcf]

I just gagged a little reading about it. That's why I stopped watching.

[ttoommyy]

Just read the recipe for Ty's Thai Salad on the FN site. The salad recipe makes 12 servings and calls for 2 tablespoons of the finished dressing for each portion of salad. Perhaps the dressing recipe makes enough for future salads? 2 tablespoons of dressing per portion does not sound excessive to me.

[iL Divo]

did anyone else watch it? I could be wrong so don't smack me upside the head yet, but I think I remember her pouring the container over the salad. if I'm wrong, I claim being tired and am profoundly sorrowful.

[ttoommyy]

I didn't see the show, but as a rule, I always go to the web site's recipe for any of these types of shows to get the real information. She may well have dumped the whole thing on the salad on TV, but you can't trust everything you see on TV. ;)

[Manassas64]

Yes I saw it, but what she made was a massive salad and much more than "serves 12" in my opinion. She had a massive red cabbage and a massive white cabbage as the base and then carrots and edaname and a boat load of other veggies. This salad was more of a "serves 20" in my boat. It looked like she only put about 1/3 of it in the bowl she was using but poured the whole dressing in. I can see doing 2T of dressing per 2 cup serving.

[iL Divo]

just to be clear on this myself, I'm taping it again.
I didn't think it was 12 servings, but who cares...all the talk (say on) chopped and the like its often said don't overdress the salad or this salad has way too much dressing on it.
plus 1c sug 1c oil-I mean I'd love it of course but won't be making it...> ever.

[iL Divo]

watched it again this morning-as it turned out I hadn't erased it yet.
I watched/paused/rewind/pause/etc. so 2 things I discovered.
it was 2 cups olive oil (oy) not one
she held back much in the bowl as she drizzled just a small amount on the entire batch of vegetables in the master salad bowl then dished Garth up. (it could have been to presume we know the dressing goes in the salad but maybe to save time she only poured a little on)
so just by watching (I'm not reading tvfoodnetwork web site) it wasn't and isn't clear how much you actually would use on/in the entire salad.

[Manassas64]

Thank you!

[mwk]

on the episode itself she made a huge salad that was almost too big to fit in the bowl she had. I'd say it was at least enough for 10 people. I will say that the 1 cup of sugar in the dressing made me gag a bit, but I'm sure you could cut that in half at least, and still get the same flavor profile.

[iL Divo]

exactly but my point is whether you cut the sugar/oil ratios or not it's still a lot of both.

[mwk]

as far as dressing the salad goes, no, it seems reasonable. But the flavor of that dressing...I guess I just am not a fan of overly sweet food in general. I'd cut the sugar way back.

[iL Divo]

I tape her show and watched this morning the Thanksgiving episode.
curious if anyone watches/watched it? I ask because of the raw cranberry sauce-does anyone have any thoughts on that, like the looks of her yam soufflé thingie or whatever she called it albeit contains 1c sugar (is it dessert?). the cornbread stuffing looked interesting. the method of how she cooked her bird was very different to me.
anyone else curious about the offerings on this TG show of hers?

[mwk]

She did say in the episode that they consider the sweet potato casserole to be dessert, but they serve it with the rest of the meal. As for the raw cranberries, I thought that was a bit odd as well, but the only thing to do is try it and see for yourself if you like it that way. I'm definitely going to try the turkey cooking method, though.

[ttoommyy]

We always make a raw cranberry relish. Delicious.

As for her show, I like it. I wouldn't make most of the dishes, but that's not why I watch FN. I just like to watch people cook. And I am a fan of Trisha's music. Amazing voice. Plus she is personable and funny.

[iL Divo]

mwk, I agree. I even want to attempt the stuffing but with a change or 2.
for sure add celery (a mainstay in ours) and cutting the 3 HB eggs to 1.
I know some will come unglued and say "well then you're not doing her recipe".
love the idea of the turkey method but a sceptic and I'll even try the cranberry.
really think the sweet potato would be fun just as an alternative to the usual but Nanna's
are darn good.

[iL Divo]

no need for me to make these this year, all the usual suspects are covered by others.
reading the recipes again the only one I may eventually attempt = cranberrys. went online and the reviews seemed positive.
do wonder about the method for the turkey. one day I may have to see if it works on a sacrifice turkey.

[mcf]

Someone I know from another group tried the turkey method and said it came out really great. Someone I trust, after years of discussing food and cooking.

[iL Divo]

very helpful~thank you mcf

[mcf]

I went back and found her report; here're the turkey comments: "I'm really surprised that it turned out great. It was beautifully browned, not crisp skin, but really nicely browned. The oven was cool, but the bird was still warm, not so hot that you couldn't touch it, but fairly warm. The meat was juicy and there were a lot of drippings/juices in the bottom of the roaster for gravy."

[iL Divo]

I can't think how it'd work and the thought really kinda scares me but with turkey's not really expensive right now and Christmas around the corner, I wouldn't mind trying it if I had another protein as a back up, could do the turkey as a sacrifice bird and if it turned out all the better.

[mcf]

Honestly, for my money, having an extra turkey (more legs, more thighs!) that the butcher spatchcocked for me dry brined and roasted to a juicy and gorgeously browned feast within 90 minutes or so is a better deal. Did it in the a.m., didn't end up needing it for dinner, but did use it in the care packages I always send folks home with and for our own leftovers, since the deep fried turkey size is limited for safety reasons. Also, ordering a small turkey and doing it this way seems easy enough that I'll be making roast turkey regularly this winter. I stuffed seasoned butter under the skin, rubbed the outer skin with melted butter, s and p, and every inch of it was crispy and delicious. I also loosely applied foil to leg ends, breast and wings to prevent excess cooking after a time.

[mcf]

NO. Watched a couple of episodes when it began and I thought her food was disgusting, mostly.

Raw cranberry relish is really good, I used to make it in a processor with whole, unpeeled oranges and sweetener.

[iL Divo]

mcf, is it really tart though? I don't remember any sugar being added but I could be wrong.

[mcf]

I don't know about hers, but my raw relish included a whole, unpeeled orange and some sugar. I like things tart, only a bit sweet, but I know I added some sweetness.

[dolly52]

does anyone know if this program was canceled?

[Antilope]

The show has been renewed and expanded
http://www.hollywoodreporter.com/live...

[iL Divo]

hello, I watched TY's show yesterday as I've found I like to tape them in case I'm away.
yesterday was about Grandma knows best.
she offered up recipes for chicken and dumplings, coconut cake and deviled eggs.
this particular show was cheeky and schtiky to me, bordering on condesceding.
that's just my opinion but what really got me was the recipe for chicken and dumplings.
*now I've not looked up the recipe online, I only watched it on tv as she made it.

*just looked it up online on TVFOODNETWORK. the broth calls for [in the recipe] pepper.
but I didn't see her use any or say pepper but I could be wrong on that so I'll say it could have slipped by me. but nothing else is added according to the recipe.
I found it to be too simple.
chicken, water, salt and "biscuits" made of flour, water and salt.
no vegetables went in the broth or cooking liquid for the chicken and only salt, no other seasonings. she skimmed the fat off the the top of broth, returned pulled chicken from bones to broth, and formed a dough that she rolled out and cut in strips
that's it. her dough to me was noodle dough not biscuit dough.
it was literally chicken and broth and noodles.
is this what chicken and dumplings is typically?
do you make your chicken and dumplings like this too?
if so I'm willing to try it.
just seems so very simple, but maybe that's what chicken and dumplings is all about.

[mcf]

I'm not sure what's worse, Trisha's food or the Pioneer Woman adding pounds of brown sugar to every recipe. I saw pork shoulder smothered with chipotle in adobe, felt hopeful. Then she dumped in two cans of soda and a pile of brown sugar. Bleah to both of them, sweet as they may be.

[iL Divo]

I agree "M"y"C"omedic"F"riend
Trisha may have a few tricks up her sleeve that make for wonderful dining but tonight's chicken and dumplings will not go down in any history book I'm afraid to say at least in this homestead.
I did it exactly according to her directions.
Very bland as I suspected it would be.
Dumplings out of noodle recipe (in my eyes) not tender, fat, little flavor, wrong texture.
I have chicken stock for next time needed in freezer which is good.
Lots of pulled chicken now in freezer bags and the dumpling noodles I tossed in brown butter sage sauce with garlic, shallots, red chili flakes, salt and pepper. Tossed that into my suction bag machine to suck out air and tossed in freezer.

So, although this chicken and dumpling dinner was a complete bust, I have a good deal of cooked food stuff for future meals.

[mcf]

At least you were able to do salvage!

Trisha's cooking reminds me of a joke about people who go to the hospital for the food.

[LaLa]

Yes that is the typical way to make southern dumplings. I had one grandmother that made the fluffy dumplings and one that made the flat dumplings rolled out from biscuit dough. I prefer the flat...I do add celery and carrots but my granny didn't.

[sandylc]

il Divo, that is very close to my grandmother's chicken and dumplings. It is a rich and delicious celebration of chicken. Hers also was water, chicken, salt, pepper, and flour. No fat skimming allowed. The dough is hot broth, salt, and flour. Very homey and rich.

[iL Divo]

call it a matter of opinion. some may not like the way I make roasted chicken, but we do, that's probably the difference.

[Antilope]

Where else could you go to find out how to make deviled eggs? I can't wait for the cookbook. ;-)

[acgold7]

I'm as interested in watching her cook as I am in watching Rachael Ray sing.

Actually, now that I think about it, I'm not interested in watching either do either.

[mamachef]

<giggling to self. Good answer.

[ttoommyy]

Say what you will about Trisha's cooking, but I must defend her singing. The woman has an incredible voice.

[HillJ]

Does she sing on the cooking show?

[mcf]

On one I saw, I think she brought out her guitar and sang with family...

[HillJ]

Oh okay, because I've only caught 1/2 of 2 shows so far and I wondered both times if she or her hubby would sing at some point. So far I haven't seen one dish I would try tho :(

[ttoommyy]

I haven't watched the show because I have no interest in musicians becoming TV chefs, so I can't answer if she sings or not. I was a fan for the early part of her career and her voice was amazing. I lost interest in her about the time she hooked up with Garth. I feel her music became bland after that.

[iL Divo]

oh my goodness do I ever agree with you on that.
that woman has her some pipes.
beautiful voice. seems a terrific gal as well.

[shell22]

Tried it Saturday. As other posters have noted, she seems nice enough, but I didn't see anything in cooking skills or personality that would make me watch again. The deviled eggs she prepared, were the same ones I was making at age 8. Fans of her music might like her enough to watch, but I really don't get it.

[FoodChic]

That would be a NO.

[iL Divo]

dinner done.
did a version (as described) for her m&c. I used 1/2 her amount of cheese so not very flavorful but hub liked it. needed maybe dry mustard or a titch of cayenne more salt&pepper, just rather bland to me. the chicken was quite good but then again I veered off track with spices but crisp it certainly was. I like big bold flavors, hubby is accustomed to bland being raised with that kind of cooking until
he was 16.

[ChrisKC]

I made the m&c yesterday and we all thought it was very good. And it reheats beautifully, I'm eating some leftover for lunch right now. It is still very moist and I really like it. I thought about adding cayenne and dry mustard but decided to try her way first. Very flavorful and it doesn't need the spices. I did make it her way with all the cheese and full fat milk and evap milk so that probably helped. I will definitely make again

[iL Divo]

I'm glad it turned out good for you.
but I wasn't a huge fan and I realize it's my fault but I'm not willing to go the overboard route she does.I will however make her dads 3 meat Brunswick stew with biscuits and her crack salty sweets. I won't hold back but I'll end up taking the sweets to work before eating too much. for me, much like Nigellas hokey pokey, it'd be a weakness. I know that in advance.

[EWSflash]

no, and you can't make me.

[rasputina]

Her fried chicken recipe consisted of brining the chicken and then salt, pepper and flour. Ok really, that recipe warrants being on a cooking show? I went to FN website and looked at her other recipes. That pound cake recipe with 6 sticks of margarine and 2 pounds of powdered sugar is just bizarre.

I don't get it. I mean I like her well enough, I used to be a fan of her music back in the 90s but these recipes are ones from my mothers era ( her being a Southern woman also). At least my moms fried chicken is made with buttermilk and more spices.

[iL Divo]

I'm only brining for 3 hours as that's all I had. I didn't use only salt in the brine at all, I did my thing there. I heavily season the flour always- never do just s&p. the Mac and cheese is in the crocker, I used ff evapo& low fat buttermilk + 2 1/2 cups less cheese. she is over indulgent but her voice is a winner. I didn't see the cake recipe, the show I watched today had a pecan pie for dessert. I "can't" like pecan pie so no interest.

[sedimental]

rasputina, that is exactly what I thought too. I can't figure out why she would be using these traditional recipes on her show. These recipes are in any community cookbook. I have yet to see anything innovative. I think the content of her show is to share "family" recipes with the viewers....but her family recipes are ordinary. I thought the whole thing was a bit weird.

[mcf]

Did you catch the "lime" cake?

[Antilope]

She needs a recipe ghostwriter. ;-)

[mcf]

Between Trisha's lime cake and Pioneer Woman's sugary meatloaf, I had to wash my eyes.

[mwk]

The show is about the Southern cooking she grew up with. All the recipes look pretty authentic to me. Would I want to eat all of them? Probably not, but that Lime cake I am going to be making for my friend's birthday. It looks interesting.

[mcf]

I hope your friend has a happy birthday and loves that cake.

[dolly52]

MCF, that is funny

[mcf]

I meant it. Diff'rent strokes...

[Antilope]

The recipe ratings on Food.com range from a highest rated recipe, "Sweet and Saltines" to the lowest rated recipe, "Jack's Brunswick Stew". The "Georgia Pate" has not yet been rated.

Trisha Yearwood's recipes sorted by rating on Food.com
http://www.foodnetwork.com/search/del...

[iL Divo]

of course my husband had something to say about the episode this morning, her second.
I wasn't much watching because of being online arranging my schedule for next month.
I heard what she was cooking so paid attention to the fried chicken recipe and the crock mac&cheese. I will swap out ff milk for anything calling for whole milk or even the evapo milk, I know they do make ff evapo.
I'll try both, heck, it's the weekend, I'm thinking of my precious husband of course.

[sedimental]

I have watched it twice now- only because the t.v. was already on the Food Network. I will not make an effort to watch it. I think she is a mini Paula Deen. I don't cook that way, so I didn't get anything out of her show. She appears to genuinely love food and sharing her own "food history". She seems like a very nice person.

[mcf]

My experience exactly. I like her relaxed vibe but none of the food came close to being suitable for me or my family.

[paris221966]

No.

[iL Divo]

if its on today it's taping while we're away.
B&B in Cambria with no tv or coffee pot in room or I'd be channel surfing now with coffee in hand awaiting my spouse's awakening...

[dolly52]

watching it, she seems nice butI find myself going out and doing chores, seems boring and does not hold my interest, guests & much talking.

[HillJ]

Trisha's show stepped in the space of Pioneer Woman Cooks for the first time this morning so I tuned in over my morning java and fruit.

I was very surprised by the lack of overall flair & color: none found in the kitchen set up, the enthusiasm of the host or the production level. How in the world did an established star like Ms. Yearwood wind up with such a boring, lackluster show? This first epi was really dull.

[dolly52]

don't care much for guests, family and stories, especially Garth didn't like that or daughters. I guess I won't be watching anymore

[Njchicaa]

Nope I won't be watching.

[iL Divo]

I've already got it set to record.

I'll try it to see if I like it.

I did watch TY on PD's show and thoroughly enjoyed her on it.

If she can sing like she does, I AM SO JEALOUS of her voice, and cook really well too, I'll be annoyed.
hahhhaahahah :()

[al b. darned]

No.

[Manassas64]

Poo! It's filmed in Nashville, not her personal kitchen. It sounds like Barefoot Contessa/Pioneer Woman with the themed shows.

Oh well.

==========================================

Music superstar and best-selling cookbook author Trisha Yearwood brings her family-inspired recipes and food traditions to Food Network this spring, with the premiere of the new daytime series Trisha’s Southern Kitchen on Saturday, April 14th at 10:30am ET/PT.

The series invites viewers into the kitchen with Trisha for her favorite meals, nostalgic stories and visits from family and friends. Themed shows range from preparing traditional dishes from her childhood to planning a baby shower and a family reunion barbecue to offering tips on lightening up standard Southern recipes. Shot in Nashville, the six-episode series features Trisha’s unique how-to tips and techniques for down-home dishes like Daddy’s Barbecued Chicken, Uncle Wilson’s Famous Baked Onions, Chick-less Pot Pie and Sweet and Saltines.

“Trisha’s best known as a music legend, but her talents don’t stop there. She’s a passionate and talented cook, whose down-to-earth style, winning recipes, and southern hospitality will charm and inspire viewers,” said Bob Tuschman, General Manager and Senior Vice President Programming, Food Network.

“For me, cooking is very connected to my family and friends,” said Yearwood. “Every recipe on the show carries wonderful memories with my loved ones and I can’t wait to share my meals, stories and family photos with Food Network viewers.”

Trisha Yearwood, who has won three Grammy Awards®, two Academy of Country Music Awards, three Country Music Association honors and had 19 top-ten singles, released her first best-selling cookbook “Georgia Cooking in an Oklahoma Kitchen” (Clarkson Potter) in 2008. Her second book “Cooking for Family and Friends (Clarkson Potter) followed in 2010. Both books reached the #1 position on the New York Times best-seller list in the Advice, How-To and Miscellaneous category.

[LaLa]

It is shot in her NASHVILLE HOME...she has more than the Ok house.

[Manassas64]

We'll see. The article just says it's shot in Nashville, not that it's shot in her Nashville home.

Most FN shows are shot in staged/rented locations. Paula, Ina and Pioneer Woman are 3 of the few who have kitchens built specifically to shoot their show.

[LaLa]

I didnt pull that out of nowhere...lol...I read it is in her Nashville Home Kitchen in Country Weekly.
Edit to add: her Nashville Home has actually been used at least twice I remember.... in a cooking special for GAC and when Paula Deens designer Brandon Branch redid her music room for a special.

[Gio]

First line, 4th paragraph...
"Throughout the series, Yearwood will not only share special recipes, but will also give an inside look at life in her home kitchen as she shares her favorite meals, nostalgic stories and even visits from family and friends."
http://tasteofcountry.com/trisha-yearwood-southern-kitchen/

"After we married, I thought about selling it," she says of her Tennessee home. "But when you find a place that makes you feel peaceful, you don't get rid of it."
http://www.countryliving.com/cooking/...

[wyogal]

I looked at some pictures from a Country Living spread, as well as a behind the scenes shot from the cooking show, looks like the same kitchen to me, in her Nashville home.
:)

[HillJ]

Didn't Ms. Yearwood appear on the Showdown btwn Bobby Flay and Ree Drummond at the Drummond home-studio? This was all before Ree and Trish announced their own cooking shows on FN...

[mamachef]

Not me. Nope, nope nope. I got over (not-food oriented-) celebs. RIGHT when Gwyneth Paltrow's exercise in narcissim came out. (Thanks BA!)

[alkonost]

And I thought I was alone in the world for rolling my eyes at Gwyneth's book. The waif had such horrible eating and nutritional habits that she gave herself osteopenia in hear early 30's with vitamin D levels in the gutter. She's publicly admitted to doing "cleanses" crazy diets of the same ilk. I was a bit taken back that she was pretentious enough to release a cook book.

[ttoommyy]

If she sings on the show, I'll watch it. If Garth makes an appearance, then I'll probably not pay much attention.

[Manassas64]

I'll watch.

I've always liked her and her cookbook looked good but just not my style of cooking.

Plus if they film at her house, bonus! I'm sure she has the ultimate kitchen :D

[wyogal]

That's what I'm wondering, if it will be like Pioneer Woman, or similar type lifestyle type show. I'll probably watch it for the kitchen, too!