For years, Arlene’s husband Paul preferred to stay behind-the-scenes with At Home. But toward 2012-2013, he guest-starred as Arlene’s kitchen assistant in a lot of fun episodes. In this show, he’s helping cook up Asian-inspired foods like stir-fry, egg-drop soup, and more. Plus, Arlene makes a tropical angel food cake for dessert!
Orange Chicken Stir Fry
Ingredients
- 2 cups orange juice
- 2 Tbsp grated orange zest
- 3 Tbsp orange marmalade
- 1/2 cup low-sodium soy sauce
- 1 tsp salt
- 5 cloves garlic, chopped
- 3 Tbsp brown sugar
- 5 Tbsp vegetable oil
- 6 large boneless, skinless chicken breasts, cut into 1 inch cubes
- 4 Tbsp cornstarch
- 1 cup broccoli florets, blanched 3 minutes
- 1/4 cup diced carrots, blanched 3 minutes
- 1 can Mandarin oranges (save juice)
- 2 pkg crispy chow mein noodles (6 oz each)
- Cooked rice enough for 8 servings
Instructions
- In a small bowl, combine orange juice, juice from Mandarin oranges, orange zest, marmalade, soy sauce, salt, garlic, and brown sugar. Mix well.
- Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
- Add orange sauce mixture to chicken; cook until sauce begins to bubble. Add cornstarch a little at a time until sauce has thickened to your liking. Add broccoli and carrots; cook for 1 minute. Add Mandarin oranges; cook 1 additional minute. Serve hot with chow mein noodles and rice. Makes 8 servings. Enjoy!
Chinese Egg Drop Soup
Ingredients
- 4 cups chicken broth or stock
- 2 large eggs, lightly beaten
- 1-2 green onions, minced
- 1/4 tsp white pepper
- Salt to taste
Instructions
- In a saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt. Cook for about another minute.
- Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve. Makes 4 servings. Enjoy!
Tropical Angel Food Cake
This fast and easy dessert is something truly special.
Ingredients
- 1/2 cup sweetened flaked coconut
- 1 can pineapple tidbits, drained (8 oz)
- 1 can evaporated milk (5 oz)
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup coarsely-chopped walnuts
- 1 prepared angel food cake
- 12-16 maraschino cherries
- Whipped cream, optional
Instructions
- In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
- Add pineapple, evaporated milk, butter, and sugar to the same skillet. Mix well and bring to a boil. Let boil 5 to 7 minutes; stir frequently. Return coconut to skillet and stir in nuts.
- Slice cake in half horizontally. Spoon half of the pineapple mixture over bottom half of cake. Place remaining cake layer on top of pineapple mixture. Spoon the rest of the pineapple mixture on top of that layer. Garnish with cherries and whipped cream.
- Slice and serve, or cover and keep chilled until ready. Makes 12 servings. Enjoy!
- Note: Just add a scoop of low-fat frozen vanilla yogurt to serve this cake a la mode. Delicious!
Paul’s Refreshing Iced Tea
Ingredients
- Teabags
- Ice
- Water
- Crystal Light Lemonade Mix
- Sugar or Splenda
Instructions
- Brew tea: use 1 teabag per cup of water
- Pour over a pitcher of ice
- Add Crystal Light Lemonade Mix and sweetener to taste. Enjoy!
Transcript
The transcript from this program is not available.
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