Trisha Yearwood and her sister, Beth, are huge fans of cooking competition shows, so they decide to have one in their own kitchen! Beth creates a mystery basket of ingredients for Trisha, who then uses those ingredients to create an appetizer, main course and dessert for Beth to judge. Her dishes include a White Wine Spritzer with Watermelon and Basil, Wild Rice and Mushroom Soup, Beef and Vegetable Stir Fry and Bread Pudding with Fruit Sauce.
Ree Drummond is sharing a foolproof plan for an impromptu Tex-Mex dinner party. For the main course, there are quick and easy Chili Orange Steak Street Tacos with simple Cilantro Salsa, and a stunning Corn and Black Bean Salad is served with an amazing Creamy Jalapeño Lime Dressing. For dessert, Ree makes a showstopping shortcut Strawberry Tres Leches Cake. Plus, a classic Margarita Pitcher is on the cocktail menu for a spur of the moment get-together.
Ree Drummond is cooking four great chicken dishes for busy times. Marvelous Marry Me Chicken is ideal for easy entertaining or that special person, made even more perfect with Brown Butter Mashed Potatoes on the side. Then, when you're short on time, there's quick Chicken Avocado Pizza, and everyone will love crispy homemade Chicken Nuggets as a delicious app, snack or main course. Finally, Ree's Slow Cooker Chicken and Ravioli Soup is an absolute shortcut time saver.
The appetizer basket is packed with sardines, rice cakes and an unusual fruit, but self-confidence may prove to be the most valuable ingredient for the chefs. In the entrée round the competitors have to take yak and dried shrimp and design a delicious main course. Then with $10,000 on the line and chamomile flowers in the basket, creativity blooms in the dessert round, with the judges moved by the personal growth they see from the finalists.
Fried chicken is one of Sunny's greatest pleasures, one that only gets better when shared with friends. Sunny's recipe, of course, gets crispy skin and juicy, flavorful meat, and today's entire menu is as great outside at a barbecue as it is right at your kitchen counter.
Robin Miller begins with leftover roasted turkey that she breaks into chunks over a bed of fresh greens. Next she adds fresh strawberries and kiwi along with cashews. To dress salad she whips up a sesame-inspired dressing.