Sweet pea burgers and Southern un-fried chicken are some popular dishes that use Trisha Yearwood recipes. Trisha's sweet pea burgers provide a meat-free alternative to traditional burgers and are served on toasted onion rolls with fresh lettuce, avocado and homemade honey mustard. Un-fried chicken is Trisha's healthier version of classic Southern fried chicken.
To make six sweet pea burgers, scoop the insides from two baked sweet potatoes and mash with two cans of rinsed garbanzo beans in a medium bowl. Stir in a beaten egg, 2 cups of bread crumbs, 1/4 cup of flour and 1/2 cup of grated Parmesan, and season with 1 teaspoon of chili powder, salt and pepper. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet, make patties and cook about five minutes per side until brown and crispy.
Trisha's un-fried chicken recipe starts with four boneless, skinless chicken breasts, cut in half and dipped in 1 cup of buttermilk with 1 tablespoon of hot sauce. Dredge the chicken pieces in a mixture of 1 1/2 cups of panko crumbs, 3 tablespoons of Parmesan, 1 tablespoon of lemon zest and 1 teaspoon of red pepper flakes, and then season them with salt and pepper. Refrigerate the breaded pieces for at least 30 minutes, and then bake at 400 degrees Fahrenheit for about 25 minutes.