In this very special episode of At Home, Arlene and Tammy are cooking up a special dinner for Arlene’s favorite Valentine: Paul! As husband and wife, Paul and Arlene loved each other deeply. The secret to their many happy years together was centering their lives and their marriage on Christ.
Enjoy as Arlene makes French onion soup, roasted Brussels’ sprouts, stuffed roast half-chickens, twice baked potatoes, and strawberry shortcake for dessert!
Stuffed Roasted Half-Chickens
This simple dish looks elegant and fancy, but it's easy to make!
Ingredients
- 2 whole chicken halves, back removed
- 3 cups boxed stuffing mix
- Melted butter
- Mrs. Dash original seasoning or seasoned salt
- Black Pepper
- 1/2 cup chicken broth
Instructions
- Preheat oven to 400 degrees.
- Place chicken halves side by side on baking sheet with sides. Divide stuffing in half and place stuffing under chicken halve. Make sure chicken covers stuffing. Baste chicken liberally with butter and sprinkle generously with seasoning. Sprinkle with pepper.
- Pour chicken broth into bottom of pan and place chicken into preheated oven. Bake for 15 minutes, then reduce to 350 degrees. If chicken gets too brown, baste with butter again and cover with foil. Continue baking until chicken juices run clear, about 35 to 40 minutes.
- When done, move chicken and stuffing to serving platter. Allow chicken to rest 10 minutes before serving. Makes 2 servings. Enjoy!
French Onion Soup
A perfect appetizer for a fancy dinner, or delicious even on its own.
Ingredients
- 1 large onion, sliced
- 2 tbsp butter
- 2 cups chicken broth
- 2 cups beef broth
- 1 clove garlic
- 2 bay leaves
- 4 slices French bread, toasted
- 1/2 cup shredded Swiss or Provolone cheese
Instructions
- Preheat oven to 350 degrees.
- In a saucepan over medium heat, saute onions in butter until onions are soft (do ahead) and translucent. Add chicken broth, beef broth, clove of garlic, and a bay leaf. Simmer for 10 to 15 minutes. Remove bay leaves.
- Ladle soup into oven-proof bowls. Top each bowl with toasted French bread slice and cheese. Heat bowls in preheated oven for 10 minutes to melt cheese. Makes 4 bowls. Enjoy!
Roasted Brussels Sprouts
Roasting these tiny cabbages in the oven makes them tender and sweet.
Ingredients
- 1 pound fresh medium-sized Brussels sprouts
- 1 clove garlic
- 1 small onion, sliced medium thick
- Olive Oil
- Salt and Pepper
Instructions
- Preheat oven to 350 degrees.
- Clean sprouts of old leaves and slice larger ones in half, north to south. Place in mixing bowl, add garlic and onion. Generously sprinkle with olive oil and mix with hands to coat vegetables. Pour onto cookie sheet, with sides, and season with salt and pepper.
- Bake in preheated oven for 15 minutes, stir contents, and continue baking until sprouts are tender, about 15 more minutes. Makes 2 servings. Enjoy!
Strawberry Shortcake
This is one of Paul Williams' favorite deserts!
Ingredients
- 2 1/2 cups Bisquick baking mix
- 3 tbsp melted butter
- 4 tbsp sugar
- 1/2 cup milk
- 1 quart strawberries, cleaned, hulled and sweetened
- Vanilla ice cream
Instructions
- Preheat oven to 425 degrees. Grease a baking sheet.
- In a bowl, combine Bisquick, butter, sugar and milk. Mix into a dough and shape into 6 heart-shaped cakes. Place on prepared baking sheet and bake for about 15 minutes or until brown on bottom. Let cool on wire rack.
- To serve, split cakes in half horizontally and place bottoms on serving plates. Spoon ice cream over bottom half of cake and then top with berries and juice. Replace top half of cakes on berries. Spoon additional berries and juice over top of cake. Whipped cream may be added if desired. Makes 6 servings. Enjoy!
Transcript
The transcript from this program is not available.
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