Trisha Yearwood is throwing a graduation party for her nephew, Bret. She and her sister, Beth, share their favorite stories of Bret as they make his favorite dishes, including Fresh Green Bean Casserole, Cheesy Country Ham Dip, Paprika Chicken and Coconut Cloud Cake. Later, the rest of the Bernard family shows up to congratulate -- and tease -- the graduate.
After years on tour with husband Garth Brooks, Trisha Yearwood is looking forward to settling back into a routine. Always on the search for a fun workout, Trisha invites her friend, Natalie, to check out the hippest new workout -- goat yoga! Later, they head back to the kitchen to cook a well-deserved lunch that includes Baked Green Bean Fries, Garlicky Shrimp in Crispy Tortilla Cups and a Goddess Brown Rice Bowl. Over Crustless Apple Pie with Granola Frozen Yogurt, they also reminisce about their day and other crazy workouts they've done in the past.
To celebrate the adoption anniversary of her dog, Millie, Trisha Yearwood makes a healthy lunch with her friend, Lisa, before taking their dogs on a hike. The menu includes Blistered Grapes with Honey and Ricotta, Oven Beef Jerky, Green Onion Garlicky Wild Rice and a hearty, flavorful Bone Broth-Braised Turmeric Chicken with Veggies.
Breakfast might be the most important meal of the day, but let's not forget about lunch! Trisha Yearwood is teaming up with the Sandwich King, Jeff Mauro, to make some easy and delicious lunch recipes that save time AND money. Whether it's a Green Goddess Chicken Salad Sandwich, Tahini Honey Farro Salad or Crispy Eggplant with Fried Chickpeas, midday meals will never be the same!
The gang takes a tropical trip, and Katie Lee begins with her Slow Cooker Hawaiian Pulled Pork. Jeff Mauro serves up a crispy Hash Brown Crusted Halibut, and Chef Tino Feliciano stops by with a Puerto Rican-style Chicken Sofrito with Pomegranate and Cilantro Chimichurri. The hosts share a Flavor Guide to Citrus with recipes for Geoffrey Zakarian's Citrus Avocado Salad and Sunny Anderson's Grapefruit Coconut Cooler. Then they put a tropical twist on favorite foods with Jeff's Pineapple Upside-Down Pancakes and Sunny's Guava Grilled Cheese. Plus the gang shares outdoor grilling tips along with Geoffrey's Tropical Heat Wave Punch.
The Kitchen's plates are piled high with pasta, starting with Geoffrey Zakarian's Cacio e Pepe and Jeff Mauro's Spinach, Walnut and Golden Raisin Pesto Pasta. Comedian Kevin Fredericks helps Sunny Anderson make Kevin's Grandma Mac and Cheese, and Chef Christian Petroni stops by to serve his special Spaghetti with Clams. The best new healthy pastas pair perfectly with Katie Lee's Quick Amatriciana Sauce, and Sunny shares a playful German dessert -- Spaghettieis -- that looks like spaghetti but is really an ice cream sundae!
The Kitchen is cooking up satisfying recipes without breaking the bank. Geoffrey Zakarian whips up a double-duty dinner of Roast Chicken with Taqueria-Style Green Sauce, plus a homemade Chicken Stock. Sunny Anderson uses Geoffrey's leftovers to make Easy Chicken Tortilla Soup, and Alex Guarnaschelli pulls from the pantry and fridge for her Corn Pasta with Sun-Dried Tomatoes. Katie Lee Biegel bakes a Banana Birthday Cake, Ebonée Noel from OWN's "The Kings of Napa" stops by, and Jeff Mauro leads the gang in a chat about popcorn and wine pairings.
The Kitchen is sharing some delicious new ideas for lunch, and Jeff Mauro kicks things off with Mauro's Muffuletta. Then nutritionist Joy Bauer stops by with healthy swaps for a Chicken Salad with Caesar Dressing. Katie Lee cooks up a quick and easy Black Bean and Kale Soup, and Geoffrey Zakarian freshens things up with a Greek Salad. Sunny Anderson builds a Lemon Teriyaki Chicken and Rice Bowl with special sous chefs, actors Laura Wright and Wes Ramsey, and Fruit Infused Cold Brew Tea is a refreshing end to the meal.
Guest judge Andrew Zimmern is on hand in this competition filled with bizarre surprises in all the baskets. The chefs have to contend with an offbeat ice cream flavor and an unusual meat in the appetizer round. In the entree round, a shocking-looking protein must be combined with a pink veggie. And the dessert basket contains some odd eggs and a peculiar Turkish treat.
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.
The chefs get beef tendon balls in the appetizer basket, a very tough ingredient -- literally. In the entree round, fresh vermicelli noodles seem to get the best of some smart competitors. And caramelized onions don't scream dessert, but shouting out for more time in the final round is not an option for the last two chefs.
The chefs are shocked to find out that in this special episode, bizarre foods will be found in all the baskets. In the first round, a strange bird part and a stinky young fruit are two of the surprises in the baskets. Then the three chefs who get a shot at the entree round must turn some very hot candies and some ugly offal into beautiful, balanced dishes. And something purple and something fermented make for a very difficult dessert round.
When the chefs get escargot in the appetizer round, they have just twenty minutes to prove that snails can work with the other ingredients in the basket, including some troublesome sprouts. Garlic knots prove to be easy to use in the entree round, and a light and airy cake in the dessert round puts the chefs in a focused and inspired mood.
There's eggs in the baskets -- Scotch eggs, that is! Will the competitors know what to do with this sausage-enrobed pub food in the appetizer round? In the entree round, some big fish and a black liquid are two of the ingredients that need taming, then the finalists get reacquainted with a super sugary kids' cereal in the dessert round.
Hosts and judges Valerie Bertinelli and Duff Goldman ask the nine kid bakers to turn miniature cookies and chocolate-covered dried fruit or nuts into cookie cereal. Glass of milk, anyone? One baker is eliminated.
The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers. Combining cake mix and ramen is part of the challenge in round two, and a weird ice cream and a curious condiment test the two finalists as they attempt to make desserts that the judges will love.
Hooray for PB and J! The ingredient baskets in this battle are inspired by a low-brow, high-protein, nostalgic classic: peanut butter and jelly! The chefs are encouraged to innovate, but the 20-minute clock in the appetizer round causes some issues. A giant sweet surprise in the second basket must find its way, somehow, onto chicken entree plates, and in a dramatic final round, not everything goes smoothly for the chefs as they hustle to complete their PB and J desserts.
The chefs are thrown off by the combination they see in the first basket, including some beer-battered seafood and a bizarre bouquet of pickles! The second basket fails the smell test with a stinky surprise inside. Then, salty and sweet meet in the dessert round as the chefs attempt to make delicious final dishes using powdered candy and a savory-sounding cookie.
Hosts and judges Valerie Bertinelli and Duff Goldman ask the nine kid bakers to turn miniature cookies and chocolate-covered dried fruit or nuts into cookie cereal. Glass of milk, anyone? One baker is eliminated.
The chefs must hop to it and make rabbit terrine work with a less highfalutin, packaged product in their appetizers. Combining cake mix and ramen is part of the challenge in round two, and a weird ice cream and a curious condiment test the two finalists as they attempt to make desserts that the judges will love.
Hooray for PB and J! The ingredient baskets in this battle are inspired by a low-brow, high-protein, nostalgic classic: peanut butter and jelly! The chefs are encouraged to innovate, but the 20-minute clock in the appetizer round causes some issues. A giant sweet surprise in the second basket must find its way, somehow, onto chicken entree plates, and in a dramatic final round, not everything goes smoothly for the chefs as they hustle to complete their PB and J desserts.
The chefs are thrown off by the combination they see in the first basket, including some beer-battered seafood and a bizarre bouquet of pickles! The second basket fails the smell test with a stinky surprise inside. Then, salty and sweet meet in the dessert round as the chefs attempt to make delicious final dishes using powdered candy and a savory-sounding cookie.
Potatoes aren't just for french fries anymore -- they're for decorating. Hosts Valerie Bertinelli and Duff Goldman ask the eight remaining bakers to carve potato cutouts and create colorful potato-print cookies.
