More Successful Meals From Trisha Yearwood's Cookbook
I learned two things about Trisha Yearwood over the weekend. First, she went to a lot of church dinners. Second, she likes mayonnaise. I didn't grow up in Monticello, Ga., but judging from her cookbook, I would have fit in just fine there. Over the weekend, I made her chicken salad and broccoli salad recipes - on a Sunday afternoon, no less. Both were delicious, but maybe a little bit too creamy. Next time, I'll trim down the mayo portions. However, my friends and I completely cleaned our plates. So I dug in a little further into Georgia Cooking in an Oklahoma Kitchen to see what else I could make.
Since I had Monday off for Labor Day and dinner plans with a friend on Tuesday night, I whipped up some meatloaf and her original pasta salad (as opposed to Garth Brooks' version) and just stuck it in the fridge overnight. She writes in the cookbook that she makes meatloaf about once a week, and I can understand why. Hers is a bare-bones recipe, totally easy to assemble, and the pasta salad is laden with vegetables. I also like her spinach salad, especially with the bacon crumbles and homemade garlic dressing. No leftovers that night either! Following my initial foray into this cookbook, this makes three meals in a row that have been foolproof.
Next up.... Casseroles!
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Jennifer says:
Keep us posted! I found in a magazine last week her sister’s recipe for some kind of chicken/spinach lasagna I’m itching to try!
CJ says:
Her recipes are great. I have not had one I did not like. She cooks like she sings. With all she has got.
MiaT says:
I LOVE this cookbook. Congrats Trisha & family!!!!!
Nancy says:
I was at the doctor today and found her chicken/spinach lasagna recipe in a magazine there and had to rip it out it sounded so good. I came home and made it and it is fabulous, my whole family loved it. I will definitely make this again and again. Now I have to get her cookbook!
Monica says:
I have a lot of cookbooks and this will be one of my faves. I’ve made the brocolli salad and it was really good. I tweeked a couple things in it (like using basalmic vinegar instead of cider vinegar and cranberries instead of raisins). Yum. I’m anxious to try more recipes from this cookbook. It’s very well done. Thanks Trisha!
Dana Vigilante says:
I have made this chicken spinach lasagna alot! Everytime I make it, everyone raves about it. It is very, very rich though, so I don’t really serve it as an entree anymore. When I do make it, it is for big family parties, where there will be lots of other food, so it doesn’t get served as a main course, but rather, a side. It’s absolutely delicious!
Dana Vigilante, Nutley