Trisha Yearwood's Bacon Wrapped Asparagus | Trisha's Southern Kitchen | Food Network
Trisha makes a nutty Gruyere cheese sauce to drizzle over delicious bacon-wrapped asparagus!
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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.
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Bacon Wrapped Asparagus
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings
Ingredients
1 1/2 pounds fresh asparagus, ends trimmed
8 slices bacon
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
Pinch freshly grated nutmeg
1 cup whole milk
1/2 cup grated Gruyere
1/2 cup crispy fried onions
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Divide the asparagus spears into 8 bundles. Wrap each bundle in the middle of the spears with one piece of bacon. Place the bundles seam-side down on the prepared baking sheet. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake until the bacon is fully cooked, about 25 minutes.
Melt the butter in a medium saucepan over medium-high heat. Sprinkle the flour over the butter and stir. Cook until the mixture is golden brown and has a nutty aroma, about 1 minute. Stir in the mustard powder, onion powder, nutmeg and remaining 1/2 teaspoon each salt and pepper. Slowly whisk in the milk a little at a time and continue cooking and whisking until the mixture thickens, 2 to 3 minutes. Stir in the cheese until melted, then take off the heat.
Carefully transfer the bacon bundles to a serving platter. Pour the cheese sauce over the asparagus and sprinkle with the fried onions. Serve warm.
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Trisha Yearwood's Bacon Wrapped Asparagus | Trisha's Southern Kitchen | Food Network
ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING: Daisy Cakes Recipe Makes The Best Birthday Cake Ever
In honor of Marcy Inspired turning 1 year old, I set out to make the Best Birthday Cake Ever, and so I made an Italian Cream Cake with Cream Cheese Frosting. The recipe comes from my Daisy Cakes Bakes Cookbook and It turned out amazing! Read on for the full recipe.
Italian Cream Cake
5 large eggs, separated
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable shortening
2 cups sugar
1 cup buttermilk
1 tsp. baking soda
2 cups unbleached all-purpose flour, sifted twice
1 cup sweetened coconut flakes
1 cup chopped pecans
1 tsp. vanilla extract
1 tsp. coconut extract
Lightly grease and flour three 9 round cake pans. Preheat oven to 350º.
Separate eggs, placing egg whites In bowl of stand mixer and setting aside yolks. Beat egg whites on high speed until stiff. Then transfer egg whites to a clean, dry bowl and set aside.
In bowl of stand mixer, whisk together the butter, and shortening on high speed. Add sugar and beat until light and fluff. Beat in egg yolks on low speed to combine.
Combine baking soda and buttermilk, stirring until dissolved. Pour buttermilk into the butter mixture and add the flour. Beat on low speed for 30 seconds. Scrape down sides and bottom of bowl. Beat on high speed for 1 minute. Add the coconut, pecans, and both extracts and mix well. Use rubber spatula to fold in the beaten egg whites. Divide batter almond the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it. Let layers cool before frosting.
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter at room temperature
2 8oz. packages of cream cheese
1 tsp. vanilla extract
1 tsp. almond extract
2 16oz. boxes of confectioners sugar, sifted
Using stand mixer or electric hand mixer, beat the butter until smooth. Add the cream cheese and both the vanilla and almond extract and beat on high speed until smooth. With the mixer on low speed, gradually add the confectioners' sugar until blended.
Frosting may be kept in an airtight container in the refrigerator for 7-10 days.
Thanks so much for checking out this video. I especially appreciate those of you who've shown your support by Subscribing, giving it a Thumbs Up, and leaving me a comment. Your support is what has made this first Birthday celebration possible. I invite you to follow me on Instagram at or on Facebook at
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 Yearwood's Fill-Your-Own Doughnut Holes | Trisha's Southern Kitchen | Food Network
Trisha makes a truly addictive snack with golden-brown doughnut holes that can be filled with the sauce of your choice!
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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!
Fill-Your-Own Doughnut Holes
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Intermediate
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, for frying
One 16-ounce can refrigerated biscuits (see Cook's Note)
6 ounces fresh raspberries
1 cup whipped topping
One 11-ounce jar fudge sauce
Confectioners’ sugar, for dusting
Directions
Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F.
Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer.
Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough.
Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles.
Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners’ sugar. Serve immediately or at room temperature.
Cook’s Note
Though it will work with any type of biscuit, the buttermilk/Southern-style biscuits will probably work a little better than the layered biscuits.
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Trisha Yearwood's Fill-Your-Own Doughnut Holes | 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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Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network
Trisha builds layers of flavor in her chili with spicy chorizo, smoky spices and fresh veggies!
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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!
Smoky Chorizo Chili
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr 30 min
Active: 40 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping
Directions
Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
Serve the chili with bowls of the toppings on the side for passing at the table.
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Trisha Yearwood's Smoky Chorizo Chili | Trisha's Southern Kitchen | Food Network