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Video: Getting saucy with Trisha Yearwood

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    i didn't feel like going out anyway. [ male announcer ] wanchai ferry.

    >>> it's time for "today's kitchen." we're getting saucy with our guest cohost ms. trisha yearwood and my very own sara haynes is helping us out.

    >> she's got an esteemed cooking career going with two cookbooks under her belt including " home cooking with trisha yearwood " she wrote with her mother, gwen and sister, beth.

    >> i love that you have this cookbook with the family. what are they like?

    >> my mother is a pistol. my sister is a reserved version of me. we're very close and we did a book together a few years ago. and it did really well. and a second one, we're, like, okay. we enjoyed it.

    >> did your mom teach you how to cook?

    >> absolutely.

    >> are these some of your favorite recipes for the easy ones for the show?

    >> both. everything in the book is something i would eat. i don't put anything in there that i don't love. and most of it is really simple to make or i wouldn't make it.

    >> i'm going to do one demo and sara 's going to do the more complicated one.

    >> why?

    >> we're doing watermelon salt. just the name itself is interesting.

    >> watermelon is my favorite fruit. just to find an interesting way to do something different with salsa. it doesn't have tomatoes. your tomatoes are your watermelon. we've got watermelon here and finely diced cucumbers.

    >> what is this?

    >> onion.

    >> what's this?

    >> basil. this is lime juice and lime zest.

    >> ooh, it's all mixed in there.

    >> very finely cut jalapeno peppers . i like it a little spicy.

    >> get it all in there.

    >> then you've got a little garlic salt and then salt.

    >> okay.

    >> that's it?

    >> that's it. mix it all together.

    >> okay. what are you doing?

    >> i'm watching you.

    >> okay, good. so i've got it all nice and mixed. does it go in the blender?

    >> that's it?

    >> that's it. you need some peita chips and you're done.

    >> we're going to try it at the end.

    >> is this your recipe?

    >> no, this is a cousin's recipe. she brought it to a family reunion . i'm, like, this is amazing.

    >> that is awesome.

    >> the basil. and we're done.

    >> we're going to try that out in just a second. moving on to the more complex recipe.

    >> my uncle is an amazing cook. he's famous now in the cookbook world, in my books anyway. this is one of his recipes. it's just a stuffed bell pepper . this is very easy. ground beef with onion and garlic that we've cooked. cooked rice, canned tomatoes . you can put it all in this ball if you want to. you want me to do it?

    >> no, i can do it.

    >> you can do it, sara . is that a special kind of rice?

    >> it's whatever you want .

    >> okay.

    >> it's long grain or brown rice , whatever kind of rice you like.

    >> okay.

    >> you can also do with this ground turkey if you want. here i'm taking over. i do this in my own kitchen, too. stir it.

    >> thank you so much.

    >> can those be just canned?

    >> yes. actually, canned tomatoes work great. you just -- you stuff your bell peppers , and you put it in the pan. and you bake them. and here's a really good trick. if you have 40 minutes to bake these, great. if you don't, boil you some water and stick these skins in the water for just a couple minutes. they'll soften and then you just cook it for 15 minutes .

    >> that's very quick.

    >> see, look at you.

    >> sara is actually a cook but doesn't like to admit it.

    >> you've got it going on.

    >> come around the front. i want to try this watermelon salsa item.

    >> this is our finished stuffed peppers .

    >> you can eat a lot of it, too, right?

    >> yeah. think about what's in there. we didn't put anything in there that's bad for you.

    >> okay. whoops.

    >> how's that working out for you?

    >> that's delicious. very good. the uncle -- what's his name? uncle who?

    >> wilson .

    >> uncle who?

    >> wilson . uncle wilson . how does he come up with this recipe?

    >> we kind of all sort of go, here's what we like and put it together. a lot of them are creative. a lot of these are family recipes passed down from generation to generation. then you tweak them a little bit to make them your own.

    >> on facebook, people are saying you've lost a lot of weight. 0 pounds. how did you do it?

    >> eating more watermelon. i say in the cookbook, this is all comfort food . but you don't eat this way every day. so if i have the fried chicken or the stuffed pepper , then i have like a grape the next day and i'm good. i'm exerciinexercising, eating right and portion control.

    >> what kind of exercise?

    >> circuit training, i run, i lift weights. yeah.

    >> you do it all. that's one of the big things . and also, we want some more facebook. we're going to come back after the commercial break. thank you.

    >> look at you.

    >> and talk to trisha a little bit more. this is

TODAY recipes
updated 8/26/2010 9:43:46 AM ET 2010-08-26T13:43:46

Recipe: Watermelon salsa

  • 1 1/2 teaspoons lime zest (from about 1 lime)
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1 tablespoon sugar
  • 3/4 teaspoon pepper
  • 3 cups seeded and finely chopped watermelon
  • 1 cucumber, peeled, seeded and diced
  • 1 jalapeño pepper, seeded and minced
  • 1 small red onion, finely chopped
  • 8 fresh basil leaves, finely chopped
  • 1/2 teaspoon garlic salt
  • Tortilla or pita chips

Stir together the lime zest, lime juice, sugar and pepper. Add the watermelon, cucumber, jalapeño, onion and basil. Toss gently.

Chill the salsa until ready to serve and add the garlic salt just before serving. Serve with tortilla chips or pita chips.

Serving Size

Makes 3 cups

Recipe: Stuffed bell peppers

  • 6 large red or green bell peppers
  • 2 1/2 cups long-grain white rice (or rice of your choice)
  • 2 pounds lean ground beef
  • 1/2 medium-size sweet onion, such as Vidalia, diced
  • 2 garlic cloves, finely chopped
  • 1 14 1/2-ounce can diced tomatoes, with their juices
  • 1 10-ounce can Rotel diced tomatoes and green chilies
  • 16 ounces sharp cheddar cheese, grated (about 4 cups)
  • 1/2 teaspoon pepper
  • 1 teaspoon salt

Preheat the oven to 400 degrees.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside.

In a medium saucepan, cook the rice according to package directions.

In a medium skillet, brown the ground beef, onion and garlic. Drain the meat.

In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat.

In a large bowl, combine the ground beef, rice, tomatoes, pepper and salt and mix until blended.

In a 9 × 13 × 2-inch pan, place the bell peppers skin side down.

Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes.

Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

Serving Size

Serves 6


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