What an exciting day yesterday was! I got in line for Trisha Yearwood’s book signing for her new cookbook Home Cooking with Trisha Yearwood around 1:25pm. I was about 50 people back which wasn’t so bad for a signing that started at 2pm. William Sonoma passed out Chicken Poppy Seed Salad from her new cookbook. (Sadly I couldn’t get a picture before everyone gobbled it up.) Then they passed out non-alcoholic pineapple margaritas. Yummy!!
Next came another recipe from her book. Key Lime Cake. I didn’t get to grab one of these, but I do plan on making the cake.
Once we started moving in line we got to see what was going on. Garth nor Trisha’s mom or sister where there, but Trisha was greeting everyone with a hug and taking pictures before she signed your book.
My turn finally came around 3:30pm. I managed not to blurt out something stupid instead I asked her what is her favorite category of food to cook? Her response was “I like using salt and I really like making casseroles. Their easy to make ahead of time with our busy schedules it’s the best.”
After my book signing I asked her to sign my apron (even though the William Sonoma people said no, I still asked!!) Of course she said she would love to and was honored to be able to sign it. So 😛 to the people who or sour!! Never give up worse case she could have told me no (Hate to name drop but for example Giada) and it would have been no big deal.
Next came the funniest part. Shout to to Policeman Rich who wanted a picture with Trisha. He finally tapped her on the shoulder and he to instantly got a picture.
So after getting everything signed and photos taken and 2 hugs I headed home. I wanted to share the first recipe I made which is from a magazine that Trish Yearwood posted a recipe in. It’s one of my new favorites! It’s best right out of the oven and at room temperature even, but I didn’t care for it reheated as leftovers the next day. This is definitely one that peaks when it’s fresh from the oven.
Warm Feta Dip with Artichokes (Adapted from Trisha Yearwood) 1 can (14 ounces) artichoke hearts, drained and finely chopped
5 ounces feta cheese, crumbled 3/4 cup mayonnaise 1/2 cup freshly grated Parmesan cheese 1 jar (2 ounces) pimientos, drained and diced 2 teaspoons minced garlic Melba toast or pita chips, for dipping Preheat oven to 350 degrees F. In a medium bowl, stir together artichokes, feta, mayonnaise, Parmesan, pimientos, and garlic until combined.
Transfer mixture to small casserole or glass pie plate and bake, uncovered, 25 minutes or until lightly browned.
To serve, place casserole on a larger platter, and surround with Melba toast or pita chips. Makes about 1 2/3 cups dip or 8 servings.