How To make Trisha's Italian Cream Cake

Experiment 4 - Paleo Swiss Buttercream FAIL - Trisha's Kitchen

In this episode I attempt to make a Paleo style Swiss Buttercream. This is a major fail, but has a twist ending.

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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie

Trisha Yearwood's Fried Flounder with Sweet Pepper Mayo | Trisha's Southern Kitchen | Food Network

Trisha creates a light and crispy coating for her flounder and serves it with her version of tartar sauce featuring sweet peppers and a bit of hot sauce!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Flounder with Sweet Pepper Mayo
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

Sweet Pepper Mayo:

3/4 cup mayonnaise
1/2 cup finely chopped multicolored baby bell peppers
2 tablespoons chopped cornichon
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Hot sauce, as desired

Flounder:

Vegetable oil, for frying
1 pound skinless flounder fillets
3/4 cup all-purpose flour, plus more for dredging
1/4 cup rice flour
1 tablespoon seafood seasoning, such as Old Bay
1/2 teaspoon baking powder
1 cup club soda
Kosher salt and freshly ground black pepper

Directions

For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder.

For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F.

Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter.

Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels.

Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo.

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Trisha Yearwood's Fried Flounder with Sweet Pepper Mayo ​| Trisha's Southern Kitchen | Food Network

Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network

Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping!

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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

No-Bake Ricotta Espresso Cheesecake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min (includes freezing, cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

Crust:
1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted

Filling:
1/2 cup heavy cream
1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta
1 teaspoon pure vanilla extract

Topping:
One 21-ounce jar Amarena cherries in syrup
1/2 lemon, juiced

Directions

For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.

For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.

Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.

For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.

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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network

Trisha's Strawberry Shortcake | Food Network

Trisha's Strawberry Shortcake is 'Heaven on a big ol' Southern biscuit.' After baking your large homemade biscuit, top with sliced sugar-soaked strawberries and whipped cream.

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Cooking With Trish - Baked Ziti