Feeding My Soul: Emmy-nominated actress, YVETTE NICOLE BROWN on joining the Apple TV+ series “Frog and Toad”, based on the award-winning children’s book. And country superstar, MIRANDA LAMBERT joins the Tam Fam and talks about writing her first cookbook “Y’all Eat Yet? Welcome to the Pretty B*tchin’ Kitchen,” inspired by her Texas roots and the women in her life. Then, Tamron has the DAYTIME EXCLUSIVE interview with comedic actor, writer RAINN WILSON who chats about his new book “Soul Boom: Why We Need a Spiritual Revolution.” Plus, an All-New Shop Tam Fam!
Miranda Lambert Recipe’s featured on Today’s Show
Bev’s Garden Salsa
MAKES 5 CUPS
Ingredients:
1 bell pepper, coarsely chopped
1 large yellow onion, coarsely chopped
½ bunch cilantro, stems removed and leaves coarsely chopped
3 or 4 fresh tomatoes, coarsely chopped
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can diced tomatoes with green chiles
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 large jalapeños, halved and seeded
1 tablespoon sugar
Directions:
ADD the bell pepper, onion, a handful of cilantro, and the fresh tomatoes to a blender and blend until everythingis fine y chopped. Pour into a bowl and add the crushed tomatoes, diced tomatoes with chiles, garlic, and limejuice. Stir well.
PUT the jalapeños in the blender and blend until the desired texture. Start adding the chopped jalapeño, a littleat a time, to your mix in the bowl until you get the heat you want. (The salsa will get a bit hotter as it sits.) When you get the heat right, stir in the sugar.
REfRIGERATE the salsa, covered, until ready to serve. It keeps for a long time!
Sun–Dried Tomato Cheese Ball
SERVES 10 T O 1 2
Ingredients:
8 ounces cream cheese
2 cups grated sharp cheddar cheese
¼ cup chopped oil-packed sun- dried tomatoes
¼ cup chopped green onion
¼ cup chopped black olives
½ teaspoon garlic salt
½ cup chopped pecans
Directions:
IN a bowl, mix together the cream cheese, cheddar, sun-dried tomatoes, green onion, olives, and garlic salt. Form into a ball. Cover and refrigerate overnight.
PUT the pecans on a plate. Roll the cheese ball in the pecans until fully coated before serving.
Spiced Hot Crackers “Heidi Crackers”
MAKES TWO GALLON- SIZE ZIP- TOP BAGS OF CRACKERS
Ingredients:
cup canola oil
packets dry buttermilk ranch dressing mix
1 tablespoon red pepper flakes
1 (16-ounce) box saltine crackers
Directions:
TO each of two gallon-size zip-top bags, add ½ cup oil, 1 package dressing mix, and ½ tablespoonred pepper flakes. Seal the bags and shake well so the ingredients are mixed thoroughly. Pour 2 sleeves of crackers into each bag, reseal, and toss to coat the crackers. Continue to toss, turning thebags periodically to distribute the mixture evenly.
STORE the crackers in the sealed bags ’til “served.” They should last 6 to 7 days at roomtemperature.
Vicki ’s Deviled Eggs
MAKE S 24 HALVES
Ingredients:
1 dozen large eggs
1 teaspoon baking soda
½ cup chopped green olives
½ cup mayonnaise
1 teaspoon mustard
1 teaspoon freshly ground black pepper
Paprika
Directions:
PLACE the eggs in a pot and cover with cold water. Add the baking soda. Bring to a boil and set a timer for 10minutes. When the timer goes off immediately take the pot off the heat Drain and rinse the eggs under cold water, then peel.
SLICE the eggs in half lengthwise and carefully scoop out the yolks into a bowl. Mash the yolks with a fork, then add the olives, mayonnaise, mustard, and pepper. Stir to combine. Transfer the yolk mixture to a pastry bag with a large tip and squeeze some yolk mixture into each egg white half. (If you don’t have a pastry bag,scoop the mixture into a gallon-size zip-top bag, snip the corner off and voilà! Ya-Ya magic!) Sprinkle withpaprika. Let
the deviled eggs chill in the fridge for at least 4 hours or overnight for best results.
The Loaf Bev’s Famous Meatloaf
SERVES 6 TO 8
Ingredients:
2 pounds lean ground beef
1 pound ground pork sausage
18 saltine crackers, crushed
1⁄2 green bell pepper, chopped
1⁄2 yellow onion, finely chopped
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1⁄2 cup firmly packed light brown sugar
1⁄2 cup ketchup
2 tablespoons flour
Kosher salt and freshly ground black pepper
Directions:
PREHEAT the oven to 350°F. Use an 11 x 7-inch baking dish.
ADD the ground beef, sausage, crackers, bell pepper, onion, eggs, Worcester- shire, mustard, and 1⁄4 cup of the brown sugar to a medium bowl. Mix with your hands until blended. Shape the mixture into a 10 x 5-inch loaf and place in the baking dish.
BAKE for 1 hour. Remove from the oven; drain the juices into a separate bowl and reserve for the gravy. In a bowl, stir together the ketchup and the remaining 1⁄4 cup brown sugar for the glaze. Reserve 2 to 3 tablespoons of the glaze for the gravy. Spread the rest over the meatloaf. Bake for 15 minutes more, until an instant-read thermometer inserted into the thickest portion registers 160°F. Pour the drained meat juices into a saucepan and heat until hot. Add the flour and stir until thickened. Mix 11⁄2 cups of hot water into the reserved glaze and add it to the saucepan. Cook until it starts to bubble. Remove from the heat and generously season with salt and pepper.
REMOVE the loaf from the oven and let stand for 20 minutes. Then serve directly from the casserole dish, alongside your favorite mashed potatoes topped with the gravy.
Neicy’s Gumbo
SERVES 8
Ingredients:
1 cup vegetable oil
1 cup all-purpose flour
1½ cups chopped yellow onion
1 cup chopped celery
1 cup chopped bell pepper
1 pound smoked sausage, cut into
½-inch pieces
1½ teaspoons kosher salt
¼ teaspoon cayenne
3 bay leaves
6 cups chicken stock
1 pound boneless chicken meat, cut into 1-inch chunks (see Cook’s Note)
1 tablespoon Creole seasoning
Rice, for serving
Directions:
ADD the oil and flour to a large Dutch oven over medium heat, whisking slowly and constantly for 20to 25 minutes to make a dark roux. (It should be a milk chocolate color.)
ADD the onion, celery, and bell pepper to the pot and continue stirring until the vegetables aresoftened, 5 to 7 minutes. Add the sausage, salt, cayenne, and bay leaves. Continue cooking andstirring for 3 or 4 minutes. Stir in the chicken stock, increase the heat to high, and bring to a boil. Reducethe heat to medium-low and let cook for an hour, stirring occasionally, until slightly thickened and the flvors have melded.
MEANWhILE, sprinkle the chicken chunks with the Creole seasoning and stir to coat. Add theseasoned chicken to the pot and allow to simmer for an additional hour, occasionally skimming off theat that rises to the surface.
REMOVE the bay leaves before serving. Serve the gumbo over rice.
Hummingbird Cake
SERVES 8 TO 10
Ingredients:
Cake:
Cooking spray
3 cups all-purpose flour, plus more for dusting
1 ½ cups chopped pecans
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs, lightly beaten
1 ¾ mashed ripe banana (from about 4 large bananas)
1 (8-ounce) can crushed pineapple with juices
¾ cup canola oil
1 ½ teaspoons vanilla extract
Glaze:
4 ounces cream cheese, cubed and softened
2 cups powdered sugar
1 to 2 tablespoons whole milk
1 teaspoon vanilla extract
Directions:
MAKE the cake: Preheat the oven to 350°F. Grease a 14-cup Bundt pan with cooking spray and dust with flour.
ADD the pecans in a single layer to a shallow baking pan and bake for 8 to 10 minutes, until toasted and fragrant, stirring halfway through.
IN a large bowl, stir together the flour, granulated sugar, baking soda, cinnamon, and salt. Add the eggs, bananas, pineapple, oil, and vanilla. Stir just until the dry ingredients are moistened.
SPRINKLE 1 cup of the toasted pecans into the prepared Bundt pan. Spoon the batter over the pecans. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.
WHILE the cake bakes, make the glaze: In a bowl, stir together the cream cheese, powdered sugar, milk, and vanilla until smooth.
LET the cake cool in the pan for 15 minutes, then transfer to a wire rack. Let cool for another 15 minutes, then brush on the glaze. Let sit for at least 1 hour before serving.
