Trisha's Southern Kitchen

- Season 11

(2018)

Trisha Yearwood invites Jeff Mauro to Nashville after her guest spot on The Kitchen that included a backstage jam session. Trisha makes Eggplant Parmesan Towers and Stove Top Stuffed Artichokes. Later, they make Lemon Ricotta Cookies and Jeff shows Trisha his Classic Chicago Chicken Vesuvio.

When Trisha Yearwood's niece Ashley first moved to Nashville, she would text Aunt T for recipe ideas and ways to make meals that last on a college student's budget. They're demonstrating these recipes and showing incredible ways to meal prep for the week including shortcuts for making your next meal a breeze. Recipes include Chicken and Spinach Mac n' Cheese, Chop Chop Salad, Everything Soup and Cereal Ice Pops.

Trisha Yearwood is a huge fan of the Nashville Predators, so she's invited them over to eat, hang out and laugh about the time Ryan Johansen dragged Glenda across the ice. The game-day spread includes Loaded Curly Fry Nachos, Philly Cheesesteak Pull-Apart Bread, Slow Cooker Corn Dip, Peanut Butter and Jelly Cookie Bars, and Cherry Citrus Smash.

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.

Trisha Yearwood invites the ladies over for a girls' lunch. The menu includes Linguine with Braised Red Wine Short Rib Sauce, Marinated Roasted Portobellos, Chocolate Cherry Martinis and Classic Molten Chocolate Cake with Cassis Berries. With cocktails in hand, Trisha then surprises the girls with a mobile nail spa.

Trisha Yearwood gets her squad together on a lazy Saturday for the best meal of any weekend -- brunch. First, she swings by a local distillery to pick up some flavored vodkas for her Brunch Punch Bar. When friends Julie and Mandy arrive, it's brunching' time. The menu includes Chocolate Bacon Biscuits with Maple Whisky Whipped Cream, Cheesy Beef and Potato Hash, and Eggs in Purgatory with Crispy Herbed Parmesan Breadcrumbs.

Trisha and her sister, Beth, reminisce about their favorite family comfort food; the menu includes Yearwood family classics such as buttermilk rolls, creamed spinach casserole, oven BBQ chicken and hundred dollar cupcakes with caramel icing;

Trisha Yearwood sings with the legendary Brenda Lee for a breast cancer benefit at the Grand Ole Opry. The special night inspires Trisha to cook up her favorite hometown recipes including Sweet and Spicy Glazed Sweet Potatoes, Stovetop Smoked Baby Back Ribs with Maple BBQ Sauce, Peach and Brown Butter Skillet Pie and Boozy Brown Butter Milkshakes. Later, she reminisces about the performance and her favorite moments at the iconic Opry over the years.

Trisha Yearwood and her sister, Beth, decide to put together a meal for the Nashville Food Project, a local organization that brings communities together to help alleviate hunger. They spend the afternoon testing recipes until they're happy with the menu. Then they help prep a large community dinner of Spring Garden Pasta Salad, Braised Pork and Veggie Pockets, Golden Beet and Citrus Salad and Fruity Crumble Bars for dessert.

Home cooks who learned from their parents, Trisha Yearwood and her sister, Beth, have always wanted to step up their knife game. They decide to meet up with a local chef for help honing their knife skills. Then they go back to Trisha's kitchen and use their improved technique to make Caramelized Onions and Goat Cheese Tartlets, Glazed Zucchini and Carrots, Crispy Skin Salmon with Minced Herb Butter and, for dessert, Honey Buttermilk Pavlova.

Spring has sprung in Nashville, so Trisha Yearwood heads to Amelia's Flower Truck to buy fresh flowers to celebrate the season. Then she heads home to prepare a spring feast for her friends that features some of the fresh produce available in the South at this time of year. They sit down to a lovely outdoor meal that includes Farro with Vidalia Onion and Asparagus, Spring Veggies with Sweet Pea Aioli, Roasted Lemon Chicken with Spring Onion Chimichurri and, for dessert, Strawberry Rhubarb Crostata.

After more than three years on the road, Trisha Yearwood is wrapping up her tour with her husband, Garth Brooks. To show her appreciation for their years of hard work, Trisha invites her tour mates over for a thank you meal that includes Very Berry Iced Tea, Country Turnip Greens, Fried Green Tomatoes, Loaded Garlic Mashed Potatoes and Easy Beef Brisket. After such a delicious meal, an impromptu concert is definitely a possibility.

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.