It's question time on the ranch and Ree Drummond is covering topics ranging from recipes and romance to fashion and ranch favorites. Her answers include 3 Meat, 3 Bean, 3 Chili Chili, Shrimp Mango Lettuce Cups and the first thing she ever cooked for Ladd -- Linguine with Clam Sauce. She also shares a great idea for canapes with her Melon Feta Bites.
Usually Trisha cooks for friends and family, but today she and her sister Beth are making Trisha's favorites. On the menu are Trisha's Easy Thousand Island Dressing, Creamed Beef on Toast and Old-Fashioned Strawberry Shortcake.
Trisha Yearwood has always wanted to go camping with her glam squad, but the great outdoors can sometimes be not-so-great. Instead, she has invited them to Camp Trisha in her own backyard, with notched up versions of campfire favorites including Filet Mignon Chili, Grilled Corn with Jalapeno Butter, S'mores Fondue and Campfire Cocktails. With all the amenities of home, Trisha's making camp a luxurious experience!
Trisha Yearwood and her friend, Julie, bring on the heat! After chowing down on some delicious but fiery hot chicken from Prince's Hot Chicken Shack, the duo head to the kitchen to make some spicy specialties, including Spicy Chipotle Peanuts, South Tex-Mex Rice, Spicy Turkey Lettuce Cups with Red Pepper Jelly, and Blackberry Black Pepper Cocktails.
Trisha Yearwood is celebrating her wax figure being inducted into Nashville's Madame Tussauds Wax Museum! The menu includes ingredients that are used in at least two ways, including Pork Tenderloin with Bacon Onion Jam, Apple Cider and Sauteed Apple Basmati Rice, Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing, and Lemon Poppy Seed Cake with Candied Lemons.
Trisha Yearwood welcomes five young and amazing musicians from the Music City Youth Orchestra. After making a hearty, cheesy Chicken Enchilada, the kids arrive to shake things up with Nacho Salads in a Jar. Then, they all perform Trisha's hit "XXX's and OOO's" with her and end the day with Cinnamon Cookies!
After being on the road performing for more than three years, Trisha Yearwood is ready to spend some time with her family. She throws a big family reunion to catch up with everyone and share some great food. Her menu includes Grilled Potato Salad with Bacon Vinaigrette, Ultimate Bacon Cheeseburgers and Crispy Onion Blossoms. The day ends with Chocolate Cherry Icebox Cake for dessert and the family gathered for a song.
The whole family is gathering for Sunday lunch at Ree Drummond's in-laws in town. Ladd's Dad is grilling his famous Chicken a la Chuck while the family's at church, and Ree's bringing some incredible portable dishes: Deviled Bacon and Eggs, a big pot of Pork Lovers' Baked Beans and a country-style Peach Slab Pie, perfect for feeding a crowd.
There's a great sack lunch and a bunch of pranks in store as Ree Drummond's family tackles a big fence post project on the ranch. She's rustling up crazy good Strip Steak Sandwiches with grilled onions and over easy eggs and fun Cowboy Dippers with a delicious Buttermilk Dip. Plus, quick and easy shortcut Mini Pecan Pies and frozen Summer Coolers, all perfect after a long, hot morning of work.
A weird hot dog and a cheese that doesn't want to melt are two of the tricky ingredients that the young competitors face in the appetizer round, then retro candies result in some surprising pops in the entree plates. And the cookie dough in the dessert round is perfectly safe to serve raw, but will the finalists opt to cook it before serving it to judges Monti Carlo, Scott Conant and actress Sarah Michelle Gellar?
With pluck aplenty, four chefs charge into the competition. But will spaghetti in a can spell trouble for them in the first round? In the entree course, everybody raids the pantry for potatoes that they think will complement the tile fish from the basket. A very tough final basket, which includes cocktail franks, has the two final chefs puzzled. Can they come up with creative, delicious desserts?
Let's hear it for fan participation! Chopped viewers finally get their chance to weigh in on a weighty question: What should go into the mystery baskets? In the first round of this special competition, the chefs must figure out how to make the fans proud by cooking a dish made with a favorite regional meat product. Then for the entree round, the viewers have chosen a jarred ingredient that few professional chefs are likely to like. Will one chef's ambitious plans backfire as the clock runs out? Then, while trying to figure out how to combine black licorice root with a salty snack food, one of the final two chefs uses a clever time-saving technique in the dessert round.
Chopped fans logged on to Pinterest, Facebook and Twitter and suggested the ingredients for this Viewers' Choice competition, resulting in possibly the cruelest baskets ever. In the appetizer round the chefs are stunned and stumped to see two brightly colored manmade items and one of nature's most odious foods. Then for the entree basket, the viewers chose a canned product that became infamous in a previous competition. In the end, the last brutal basket proves very difficult for the finalists.
In this competition, the mystery basket ingredients were suggested by fans on social media. The chefs open the first basket and find a frightfully difficult protein. In the second round, boxed macaroni and cheese returns to the Chopped Kitchen! And a giant egg and some mushy fruit are at play in the dessert round.
Fans took to social media to pick the basket ingredients in this special viewers' choice competition. In the first basket, the chefs warily taste a curious canned product before forming their plans. Then in the entree round, some weird candy and a slimy surprise keep the "ugh"-factor high. And the two chefs who make it to the dessert round must make sweet creations using an unusual condiment and a dairy delicacy.
The chefs learn that there is a "money saver" theme for this special competition: Ingredients in each basket will not exceed $10, but the chefs' dishes are still expected to look and taste like a million bucks. In the first round, a meatless basket has some of the chefs searching for protein in the pantry. Then various levels of creativity are one of the factors that the judges consider while analyzing three ham-steak entrees. And the dessert basket, including chocolate chips, seems deceptively simple.
Four chefs set out to make low-cost items taste like a million bucks in three "dollar dish" challenges. Some homegrown greens and a box of frozen finger foods are two of the no-frills finds in the appetizer round. One of the competitors is shocked to find the ingredient that they most fear is in the second basket. Finally, the inexpensive collection of goods in the dessert basket includes a clever hack for what to do with leftover wine.
The chefs are surprised with some thrifty, yet uniquely yummy, finds in the baskets, like pork buns and Mexican street corn in the first round. The competitors must pair a pickled product with a fair favorite in their entrees, then some delectable little cakes and an odd sauce make an appearance in the last basket.
The judges are excited by the prospect of beautiful octopus appetizers in the first round as the four chefs scramble to create dishes featuring mollusk morsels. The canned product in the second round threatens to throw the competitors off their game and leaves one chef in an unusual predicament. The two remaining chefs choose the same format for their Gorgonzola dolce desserts in the final round, leaving the judges to thoroughly compare the two dishes.
Four chefs set out to make low-cost items taste like a million bucks in three "dollar dish" challenges. Some homegrown greens and a box of frozen finger foods are two of the no-frills finds in the appetizer round. One of the competitors is shocked to find the ingredient that they most fear is in the second basket. Finally, the inexpensive collection of goods in the dessert basket includes a clever hack for what to do with leftover wine.
The chefs are surprised with some thrifty, yet uniquely yummy, finds in the baskets, like pork buns and Mexican street corn in the first round. The competitors must pair a pickled product with a fair favorite in their entrees, then some delectable little cakes and an odd sauce make an appearance in the last basket.
The judges are excited by the prospect of beautiful octopus appetizers in the first round as the four chefs scramble to create dishes featuring mollusk morsels. The canned product in the second round threatens to throw the competitors off their game and leaves one chef in an unusual predicament. The two remaining chefs choose the same format for their Gorgonzola dolce desserts in the final round, leaving the judges to thoroughly compare the two dishes.
The chefs learn that there is a "money saver" theme for this special competition: Ingredients in each basket will not exceed $10, but the chefs' dishes are still expected to look and taste like a million bucks. In the first round, a meatless basket has some of the chefs searching for protein in the pantry. Then various levels of creativity are one of the factors that the judges consider while analyzing three ham-steak entrees. And the dessert basket, including chocolate chips, seems deceptively simple.
Actress Ali Larter, Food Network Star contestant Arnold Myint and chef Chris Santos are on the judging panel and are ready to put these junior chefs to the test! The first round has boar and is anything but boring when plans fall apart for one of the competitors in the final seconds. A delectable fish and some colorful tubers are two of the must-use entree ingredients, then a taco theme in the dessert basket promotes a lot of creativity.
