Eat & Listen: Garth Brooks Greatest Hits


Garth Brooks is, and always will be, one of the best country artists – ever. Emerging from the early ’90s country boom, he has influenced even the greatest country artists. Playing sold-out stadiums and touring all over the world, his music has touched so many people. I mean, tell me you don’t get hyped when you hear “Friends in Low Places.” I dare you. Because it’s not true.

This was a really fun Eat & Listen to write, not only because Garth is one of my favorite artists, but because his wife, Trisha Yearwood, has her own cooking show! He was featured on one of the episodes, and these original recipes were inspired by his favorite foods. Hope you guys like them. The black bean nachos are my absolute favorite and I eat them at least once a week.

Rodeo Honey Bourbon Lemonade

“It’s bulls and blood, it’s the dust and mud, it’s the roar of the Sunday crowd…”


5 oz prepared lemonade

2 oz bourbon

1 tbsp of honey

sprig of mint


I read somewhere that Garth Brooks wasn’t a huge fan of alcohol. He worked as a bouncer at a club and hated the smell of the bar once everyone left. But he does like lemonade, so I combined the two for you in this awesome cocktail. Whisk together the bourbon and honey so it’s well blended, and pour over ice. Top with lemonade and garnish with a sprig of mint.


Callin’ Baton Rouge Spicy Caesar Salad

“Operator won’t you put me on through, I gotta send my love down to Baton Rouge…”


Romaine lettuce

Prepared caesar dressing

1 oz parmesan cheese


1 tbsp Tabasco

1 tsp Sriracha

Freshly cracked salt and pepper


Start with a chilled plate. In a mixing bowl, add the romaine, croutons, cheese. In a smaller bowl, whisk together the Tabasco and Sriracha. Pour over salad and toss until the lettuce is covered. Finish with freshly cracked salt and pepper. This is SPICY! So enjoy with caution.

Shameless Black Bean Nachos

“I’ve never been in love like this… I’m shameless”


½ can black beans

½ can of corn

½ pack of taco seasoning

½ avocado (slices)

Freshly shredded pepper jack cheese (or white cheddar with jalapeños)

¼ cup of pico de gallo

Handful of restaurant-style tortilla chips


Open and drain the corn and black beans. In a skillet, warm with your packet of taco seasoning. Make sure the corn and black beans are completely covered and warmed all the way through. You can add some olive oil to the pan to really get things cooking. You can also add pre-cooked chicken to this if you wish. On a cookie sheet, spread out your tortilla chips. Add a sprinkle of cheese and then top your chips with the corn and black bean mix. Then cover the rest with stick and stick in the oven at 375 degrees. When the cheese is good and melted, remove from the oven (usually about 10 minutes) and add pico and avocado slices to the top. I like to finish it with a little bit of ranch dressing (I mean, who doesn’t?) but that’s your choice.

If you make any of these recipes, make sure to let us know? What do you cook when you’re listening to Garth Brooks?