![]() "First of all, we're musicians, so there's no 'routine,'" she admits with a laugh.Īs with many families in America, getting everyone to the dinner table is a near-impossible task for Trisha Yearwood.That same restaurant inspired her Steak & Avocado Rolls, which use soy wrappers to mimic sushi rolls. The start of the school year is always the craziest for her and her husband of nine years, Garth Brooks, and his three daughters, Taylor, 22, August, 20, and Allie, 18, from his previous marriage. On top of Trisha's multiple career demands-Grammy-winning country artist, bestselling cookbook author, Emmy-winning host of Trisha's Southern Kitchen on the Food Network-she has to juggle Garth's and the girls' busy schedules. "All those years of three girls and their activities? Even with only one still at home, there are a million things going on every night," Trisha says. Which is how she became so adept at the shortcuts that make getting food on the table faster and easier. ![]() Trisha also knows that to bring everyone to the table, sometimes she has to pull out the big guns and prepare the girls' favorite meal. "Taylor and August are in college now, but they live nearby, and if I send out a text that says, 'Hey, it's veggie night,' they'll show up. ![]() They know it means I'm roasting all their favorite vegetables and probably serving a meat loaf, too," Trisha says. (Her shortcut tip: Peel and chop root vegetables the day before and store them in the fridge in an airtight container. The next day, pour them onto a baking sheet, drizzle with olive oil, top with a little salt and pepper, and put them in the oven.) "I'm always fighting hard to make sure family meals don't get lost in the shuffle, because cooking for the kids means I have one more dinner at home with them," says Trisha. Having all of us under one roof? That's like heaven." "These girls are growing up and who knows where we're all going to land, so we need to make that time now. Hair by Alex Wingo Makeup by Debra Wingo Williams Wardrobe by Libby Joiner Mitchell Manicure by Anita Allen for Zenobia Agency, Food styling by Angie Mosier Prop styling by Ellen Summers for Zenobia AgencyĬhili can be a quick dinner or a simple packed lunch for school. "I came up with this one because Garth loved his mom's chili, and I didn't want to get it wrong," Trisha says. "So I decided to make a completely new recipe rather than mess with her classic. I put in black beans, plus a can of refried beans, which makes it thick the way he likes it, but doesn't require a lot of simmering to get that consistency." Adding shredded carrots instead of chopped also cuts down on cooking time, and, says Trisha, it gives the chili a fresher, almost crisp, flavor.ĪCTIVE 25 MIN TOTAL 25 MIN SERVES 4 COST PER SERVING $2.14 I can throw this one together on a weeknight. Steamed long-grain rice, sour cream and chopped fresh cilantro, for servingġ Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes stir in the chili and cayenne and cook for 1 minute.Ģ Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. PER SERVING 397 CAL, 11 G FAT (3 G SAT FAT), 37 MG CHOL, 1,287 MG SOD, 26 G PRO, 51 G CAR, 16 G FIBER Serve topped with rice, sour cream and cilantro, if desired.
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