Just outside Tulsa, Okla., a scene replayed in countless homes across America unfolds. A close-knit family sits down to dinner, their three preteen and teenage girls chattering about soccer practice as Mom and Dad pass the fried chicken. Pay no attention to the fact that in this scenario, the parents are Trisha Yearwood and Garth Brooks, one of country music’s most famous couples. In their private time, “we’re no different than anybody else,” Trisha, 43, tells Quick & Simple. “Other than what we do for a living, we’re just like any other family.”

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From Georgia Cooking in an Oklahoma Kitchen

You won’t go to a southern picnic or covered-dish supper and not see deviled eggs. Garth and I grew up eating different versions of this dish, so both varieties are included here. Honestly, I never met a deviled egg I didn’t like, so these are both yummy to me!

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I am not what you would call a breakfast enthusiast. Eggs, bacon, grits, even French toast piled high with heaps of syrup and butter do not appeal to my rather picky palate. In fact, nothing about breakfast makes my mouth water or my tummy rumble … until recently.

Pancake Pantry is a must when family and friends are visiting me in Nashville. However, I had never ventured out of my comfort zone to try the breakfast until now. Despite rave reviews and the droves of people wrapped around the building waiting in line, I’ve always been too nervous to order the breakfast. This time, I chose the sweet potato pancakes. Topped with cinnamon sugar and butter, I savored each and every bite. The flavors were skillfully blended to create a certain fluffy and rich, yet sweet taste. Don’t be discouraged if sweet potatoes are not your cup of tea. There are more than 20 different kinds of pancakes, from wild blueberry to orange walnut to Caribbean pancakes topped with bits of shredded coconut.

But you don’t have to take my word for it. Garth Brooks likes to frequent the Pantry and so does Lyle Lovett. When LeAnn Rimes has nothin’ better to do, she comes in for a hot bite to eat. Pancake Pantry owner David Baldwin says even Keith Urban often occupies a seat at one of his tables, but to his woe, only one seat. (He’s anxious to meet Nicole Kidman.)

For 47 years, Pancake Pantry has remained a staple of Nashville and for good reason. The delectable food is freshly prepared and the service is always friendly. Their hospitable atmosphere makes the customer feel as though they’re at a family gathering. Like their menu reads, “You are always welcome at our table.” I can proudly say the Pancake Pantry has converted this breakfast brooder to a flapjack fanatic.

See photos.

Lee Brice may be best known for co-writing Garth Brooks’ “More Than a Memory,” but he’s also making a name for himself inside the kitchen. Brice recently invited a small gathering of about 40 music industry and media representatives for a chili celebration at Curb Records in Nashville. (He also records for the label.) When he’s not cookin’ up lyrics, he’s blending garlic peppers and tomato paste, perfecting his scrumptious chili recipe. Luckily, I was able to nab a bowl (or two). Loving to eat like I love my country music, this assignment was right up my alley. I have to admit, after the first bite I secretly wanted to grab the pot and run, keeping each mouth-watering bite for myself. However, seeing how this would be embarrassingly rude and unmannerly, I opted to talk with Brice instead and ask him about this delectable dish.

“I like my chili thick, meaty and almost like you have to eat it with a fork, not a spoon,” he said. “It’s got to sit overnight. You know how spaghetti is better the next day? It’s because all that stuff gets in there and twirls around and really gets in the meat.”

Unfortunately he can’t share his recipe. “I’m gonna have to tell you my secret ingredients later,” he laughed, “Because I’m not quite exactly sure. When I make my chili, I just throw it all in there.”

However, he’s not one to fool around in the kitchen. In fact, chili isn’t even his forte. “I’m really known for ribs and wings and these things called chicken roll-ups,” he said. “I really do cook a lot.”