Cooking With Martina McBride

INSIDE EDITION went into the kitchen with country music star Martina McBride for a look at her other big success—cooking.

Country music superstar Martina McBride is showing off another talent as the hostess with the mostess in her new cook book Around The Table.

She told INSIDE EDITION’s Megan Alexander, “I wanted to make a book that spells out step by step how to throw a successful party.”

Alexander said, “So, this is zucchini bread. It looks amazing, mouth watering. Tell me it's easy to do."

McBride said, “This you bake about an hour and fifteen minutes.”
Alexander said, “And this is how you like it? Cold with some butter on top?

“I do,” she replied.

Alexander took a bite and said, “That's just comfort food, it's really good.”

Watch Martina and Megan Cook!

Here are recipes you can try:

Spiced zucchini bread
Makes two 9-inch loaves

This bread is so yummy! Check it with a toothpick after 50 minutes and then keep checking it until the toothpick comes out clean. Emma and I like ours cold with butter on it! My girls don’t care for nuts in bread, but if you do, simply add 1 cup of toasted pecans or walnuts when you add the zucchini. This is another recipe that you may wish to double for a crowd.

•    2 cups all-purpose flour
•    3 teaspoons ground cinnamon
•    1 teaspoon kosher salt
•    1 teaspoon baking soda
•    1 teaspoon ground allspice
•    11⁄2 teaspoons baking powder
•    11⁄2 cups granulated sugar
•    1 cup packed light brown sugar
•    11⁄2 cups vegetable oil
•    3 large eggs
•    1 tablespoon vanilla extract
•    2 teaspoons lemon zest
•    21⁄2 cups coarsely grated zucchini (about 2 medium)

1. Preheat the oven to 325°F. Grease and flour two 9 × 5-inch metal loaf pans.
2. Combine the flour, cinnamon, salt, baking soda, allspice, and baking powder in a medium bowl to blend. Whisk the granulated sugar, brown sugar, oil, eggs, vanilla, and lemon zest in a large bowl to blend. Stir the flour mixture into the sugar mixture. Stir in the zucchini and walnuts, if desired. Pour the batter into the prepared pans.
3. Bake for 1 hour and 15 minutes, or until a wooden toothpick inserted into the center of the breads comes out clean. Remove from the oven and let stand for 10 minutes. Then turn the loaves out onto a wire rack and let them cool completely

Autumn chopped salad
Serves 6
The Balsamic–Poppy Seed Dressing (recipe follows) has a pleasant tanginess that is a nice change of pace from the usual super sweet poppy seed dressings, plus it balances the sweetness of the dried cherries and pears. I dress the salad very lightly and offer more of the dressing for guests to add at the table if they wish.

•    3 romaine hearts, chopped (about 8 cups)
•    2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
•    3⁄4 cup pecans, chopped and toasted
•    6 slices thick-cut bacon, cooked and crumbled
•    1⁄2 cup crumbled feta cheese
•    1⁄2 cup fresh flat-leaf parsley leaves
•    Balsamic–Poppy Seed Dressing

1.    Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.

Tip: Have you ever noticed that when you toss a salad all the good stuff (in this case the fruit, nuts, cheese, and bacon) goes to the bottom of the bowl? I like to toss the chopped lettuce with the dressing and then add the rest of the ingredients on top. It’s really pretty that way and it ensures that everyone gets a little of everything on their salad plate. This salad is pretty enough to bring to the table to serve.

Balsamic–poppy seed dressing
Makes 1 cup

•    2 tablespoons poppy seeds
•    1⁄3 cup sugar
•    6 tablespoons balsamic vinegar
•    1 tablespoon grated yellow onion
•    2 tablespoons chopped garlic
•    2 teaspoons dry mustard powder
•    1 teaspoon kosher salt
•    1⁄2 teaspoon freshly ground black pepper
•    2⁄3 cup extra-virgin olive oil

1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder, salt, and pepper in a food processor, pulsing 3 times. With the food processor running, gradually add the olive oil through the feed tube, blending until incorporated.

2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to use, shake to recombine.