Country music star Martina McBride is sharing her kitchen secrets.
With memories of growing up on a Kansas farm preparing food with her family, she shares how she began cooking at a young age. And she still enjoys spending time in the kitchen, saying that cooking is her love language.
In Martinas Kitchen Mix: My Recipe Playlist for Real Life, youll find more than 150 recipes for her favorite foods and beverages. Some are passed down through the decades and perfected by her.
Emphasis is on variety. Theres recipes for slaws and salad dressings, cocktails and salads, side dishes and main courses. Theres a weekend brunch menu that includes cheddar biscuits with bacon, sparkling grapefruit mimosas and baked French toast with pecan crumble and blackberry-maple syrup.
The hardcover cookbook is available at bookstores and online. It retails for $30, but Amazon has it priced for around $20.
Heres two recipes from the new cookbook:
Pistachio Lemon Drop Cookies
Martina says: This is one of the most unusual cookie recipes Ive made. I adapted it from a Martha Stewart recipe that intrigued me because it was so different. Well, it is different and absolutely delicious. I can never eat just one. These are great with a cup of coffee or espresso in the afternoon.
Makes 1½ dozen cookies. Hands-on: 20 minutes, total 30 minutes
1 large egg white
Pinch of coarse sea salt
1 cup finely chopped salted, toasted pistachios
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon fresh lemon juice
1. Preheat the oven to 325 degrees.
2. Beat the egg white and salt with a mixer fitted with the whisk attachment on high speed until stiff peaks form. Reduce the speed to medium, and add the nuts and brown sugar, beating 1 minute. Add the flour and lemon juice, beating until combined.
3. Drop by tablespoonsful about 2 inches apart onto parchment paper-lined baking sheets. Bake the cookies in the preheated oven, in batches, until the edges are golden, 10 to 12 minutes. Let cool on pans on wire racks.
Tip: Usually Im all about making recipes ahead as most recipes get better with time. Not this one. Im just being honest. These are meant to be eaten up the day you make them, which, fortunately, isnt hard to do.
Roasted Maple-Cinnamon Pecans
Martina says: I love pecans. I cant stop eating this sweet, salty, cinnamon-spiced version! The nuts are delicious on their own (um, by the handful), great on salads, amazing chopped up finely and sprinkled over ice cream, and they make a sweet homemade gift for the holidays. Bonus they take all of 10 minutes to make.
Makes 2 cups. Hands-on: 15 minutes, total 15 minutes
2 tablespoons coconut sugar
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons coconut oil
2 cups unsalted pecan halves
1. Line a baking sheet with parchment paper or lightly greased heavy-duty aluminum foil. Set aside.
2. In a small bowl, whisk together the coconut sugar, maple syrup, cinnamon, and salt.
3. In a large nonstick skillet over medium-low, add the coconut oil and sugar mixture. Stir until melted and smooth.
4. Add the pecans and increase the heat to medium, stirring until the pecans are thoroughly coated.
5. Cook over medium, stirring occasionally, about 3 minutes, or just until the pecans have absorbed the sugar mixture.
6. Transfer the pecans to the prepared baking sheet, and spread in a single layer. Let cool completely. Store in an airtight container up to two weeks.
Note: This recipe can easily be doubled. Light brown sugar may be substituted for the coconut sugar.