Trisha Yearwood Today Recipes

SWEET CHILE GARLIC WINGS

Sweet Chile Garlic Wings image

Provided by Trisha Yearwood

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 pounds chicken wingettes and drumettes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup apricot jam
2 tablespoons light brown sugar
2 teaspoons soy sauce
1 to 2 teaspoons sriracha
3 tablespoons chopped fresh chives

Steps:

Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

TRISHA'S CHICKEN TORTILLA SOUP

Trisha's Chicken Tortilla Soup image

Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.

Provided by Trisha Yearwood

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
1/2 cup sour cream

Steps:

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

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