This episode from 1995 is one you don’t want to miss! Arlene is at the lovely home of Paul and Myra Woods, in the rolling hills of southwestern Pennsylvania. Isn’t the scenery beautiful? Out on their sweeping porch, Arlene is cooking up a delicious dinner with sesame ginger grilled chicken, grill roasted sour cream potatoes, grilled tomatoes with pesto, a peach tart, and raintree tossed salad. Yum!
Sesame Ginger Chicken
Ingredients
- 1 Tbsp sesame seeds, toasted
- 2 tsp grated ginger
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 4 (4 oz) skinned, boned chicken breast halves
- vegetable cooking spray
- thin green onion strips optional
Instructions
- Combine first 4 ingredients in a small bowl; stir will; and set aside.
- Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4-inch thickness,· using a meat mallet or rolling pin.
- Preheat gas or charcoal grill with rack removed. With rack removed, coat rack with cooking spray; do not spray rack on grill while grill is lit, or else it will cause a fire!
- Place oiled rack on grill over medium-hot coals or gas burners on medium heat. Allow to heat for 5 minutes. Place chicken on rack, and cook 4 minutes on each side, basting frequently with soy sauce mixture until chicken is cooked through. Transfer chicken to a serving platter; garnish with green onion, if desired. Makes 4 servings. Enjoy!
Sour Cream Grilled Potatoes
Ingredients
- 1 1/2 cups sliced, cooked potatoes OR 1 (9 oz) pkg frozen french fried potatoes
- 2 Tbsp butter
- 1 cup sour cream
- 1 pkt dry onion soup mix
- 1/4 cup light cream
Instructions
- Place potatoes in center of 14 inch square of heavy duty foil. Spread with butter.
- Blend remaining ingredients and pour over potatoes. Close foil and fold into secure package. Grill over flame at MEDIUM setting 20 to 30 minutes. Turn occasionally. Makes 4 servings. Enjoy!
Grilled Tomatoes with Pesto
Ingredients
- 3 whole medium tomatoes, cored and halved crosswise, at room temperature
- 2 Tbsp purchased pesto sauce
- 6 very thin onion slices
- 1/2 cup shredded Monterey Jack cheese (2 oz)
- 1/2 cup smoked almonds, chopped
- 2 Tbsp snipped parsley
Instructions
- Using a spoon, hollow out the top 1/4 inch of tomato halves. Top each tomato half with 1 teaspoon of pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie plates.
- In a covered grill place the foil pans containing the tomatoes in the center of the grill rack, but not directly over the coals. Cover and grill for 10 to 15 minutes or until the tomato halves are heated through.
- In a small mixing bowl stir together cheese, almonds and snipped parsley. Sprinkle over tomatoes. Cover and grill about 5 minutes more or until cheese is melted. Season to taste with salt and pepper. If desired, garnish with fresh parsley sprigs. Makes 6 servings. Enjoy!
Lazy Day Peach Tart
Ingredients
- 1 refrigerated unbaked piecrust
- 1/4 cup sugar
- 4 tsp all-purpose flour
- 1/4 tsp ground nutmeg
- 3 cups sliced, peeled peaches or nectarines
- 1 Tbsp lemon juice
- 1 beaten egg
- 1 Tbsp water
- Powdered sugar optional
- Sweetened whipped cream optional
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with foil and lightly flour.
- Place the piecrust atop the foil-lined baking sheet, and roll pastry to a 14 x 11-inch oval. In a large mixing bowl stir together sugar, flour and nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto crust, leaving a 2-inch border.
- Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water; brush on top and sides of crust.
- Bake in preheated oven for 40 to 45 minutes or till crust is golden. If necessary, cover top crust with foil for last 10 to 15 minutes of baking to prevent over browning. Cool for 10 minutes on the baking sheet. Dust edges with powdered sugar, if desired Serve with sweetened whipped cream. Makes 8 servings. Enjoy!
Raintree Salad
Ingredients
- 4 cucumbers, rinsed and stripped
- 1 red onion
- 1 green or red bell pepper
- 3 tomatoes
- 1 cup feta cheese, crumbled
- 1 1/2 cups sliced pitted black olives
- 1/4 cup water
- 3/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Rinse all vegetables, drain.
- With a scoring tool, or knife, strip lines into cucumber skin. Slice cukes into circles, about 11a inch thick. Cut red onion into halves, leaving the root end intact. Slice onion halves across, making semi-circles that will separate. Cut top from bell pepper and cut into strips, about as wide as your finger. Cut stems from the tomatoes and cut in half. Slice each half into semi-circles, getting four cuts per tomato half.
- Place all vegetables into a large bowl and add the crumbled feta and olives. Sprinkle with salt and pepper.
- In another bowl, combine water and oil … add to vegetables. Toss well to coat evenly. Chill or serve immediately. Makes 6 servings. Enjoy!
Transcript
- Well hello and welcome to AT HOME today. We hope you’re having a really good day and that you’re enjoying the summertime. We’re here at our favorite cookout place this year at Doctor and Mrs. Woods in the beautiful hills of Pennsylvania. You know the Bible says, “That the Earth is the Lord’s and the fullest thereof.” And when you look at these hills and as far as you can see, just beautiful greenery and trees and the rolling fields that have been sewn and anticipate the harvest that’s gonna come. Your mind cannot be but overwhelmed at the abundance that God has given all of us. How wonderful it is to know that God created the Heavens and the Earth and everything that’s in here. We’re glad that you joined us today for AT HOME and this is the fourth part of our cookout series for this summer and I hoped you’ve enjoyed them. We sure have enjoyed putting them together, the crews had a good time. It’s been nice to be out in the sunshine and we hope that you’ve gotten some new recipes to share with your friends and family that drop by for a special meal or for a cookout or maybe even that last fling before the fall comes, that one last big cookout. But we’re gonna get started with some really good ideas with chicken on the grill and I think you’re gonna be interested in the dessert that we’re gonna prepare because it’s called a “lazy day peach tart” and it really is, it’s so simple. We’re gonna get started in just a minute but before we do, we have this important AT HOME hint, we’ll be right back. Here’s today’s AT HOME hint. Keep a breakfast basket in the refrigerator. A plastic basket filled with butter, cream cheese, jams and cheeses. Everything comes out in one step and the fridge stays organized and clean. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to AT HOME hints, CTV, Wall, Pennsylvania 15148-1499. Instead of cooking out in the yard or in the grassy areas, we thought we would bring you here and I’ve been calling this the veranda. The lady of this wonderful place where we are this is what she keeps saying, “Veranda? Arlene, this is a porch.” And, I keep saying, “No, this is a veranda.” This is great because we have decking this way, decking this way and this lovely area here for a grill, for the table. We just really enjoyed ourselves here. So I want to tell you the first thing that we’re going to be putting together. The first dish is a potato dish that you can put on the grill that’s very simple. And it’s called, what’s it called, Linda?
- [Linda] Roast sour cream.
- Roast sour cream grilled potatoes. You take an envelope of the onion soup mix, just dry. You wanna put that in your bowl and then about one cup, this is sour cream, and you can use a low-fat sour cream. That’s fine, no problem there. All right, it’s just so nice to be out in the fresh air, enjoying what God’s given us and what he’s created and what he’s provided. He always provides the best. About a 1/4 of a cup of, this is light cream or half-and-half, either one will be fine. Now we’re just going to mix this around. Now you could use about three cups of cooked potatoes, I’m sorry, a cup and half of sliced cooked potatoes if you want to. Or you can use a package of the frozen french fries, which really works just as well, if you want to, and it’s simpler. This would be fine if you had that to prepare when you got to your picnic site, or if you’re making it at home, either way, it works well. But what you need is a piece of foil, heavy duty foil, not the thin one. You need the heavy duty one and I’ve just buttered it a little bit. And all we’re gonna do is take our frozen french fries and you’ll wanna put these on first because these need to cook the longest, even longer than the chicken that we’re going to be preparing. And you put them, mound them in the middle and then we’re gonna pour the mixture. Sorry, we’re gonna put some butter on it first. And we’re just gonna dot that very quickly with some butter, right, and we make sure just as much or as little, this can be diet margarine I’m sure. There we are, little here and there. Then we’re gonna pour our mixture that we’ve just prepared. We’re gonna pour that over the potatoes. Now remember that is an onion flavor and it really kind of makes its’ own gravy. Just flavors the potatoes in a beautiful way. Now the key to this, not making a mess all over your grill is that you know how to secure these potatoes in this foil so as not to have it spill out. That’s why you use the heavy duty. And you’re not just gonna turn it over. But you’re gonna turn it over once, turn it over twice, turn it over three times. Really important to turn them over and over and over. Same with the ends, don’t just do it once, do it over. It’s almost like a security seal, because if that starts leaking out you’re gonna have one mess on your grill. That you don’t wanna do. You fold once, you push those potatoes, those few potatoes there. You do it once, you do it twice, and you do it again. Now the grill has to be on high or heavy heat, high heat, real hot, and this needs to go for about 30 minutes, 30 to 40 minutes. And just set it there, and you cook about 15 minutes, and I would suggest that you turn them over, so they don’t all get real brown on the bottom. And there you have your potatoes, your beginning of your meal, that takes the longest so you’d wanna do that first. The next dish that I’m going to prepare is grilled tomatoes and pesto. Someone said to me the other day, “You know, I’ve been looking for that presto.” There’s not presto, it’s pesto, and pesto, I’m tickled because if you don’t know what it is you hear someone, you think it should be presto. But pesto is made with a great abundance of basil and oil and either walnuts or pignoli nuts, or some type of a nut that gives it that flavor, and some cheese of course. So first of all what we’ve done, we’ve taken some tomatoes and we’ve cut them in half. And all I’ve done is scooped a bit of the pulp from the inside, just scooped a little bit of that out and we’re gonna put them in our dish, like so, and I’m gonna crowd these in because I’m gonna try and do it. Really you should put about four in each pan, but I’m gonna try and do it this way. Then we’re gonna spoon some of the just the regular jar, if you make your own pesto, use it. If you don’t, it’s good, you can buy it. It’s very expensive but a little bit of this goes a long way, so just use it sparingly. And we’re going to place just about, mm, let me make sure here, about one teaspoon of pesto over each tomato, teaspoon or less. Okay, just like that. Nice colors huh, the red and the green. Especially when the fresh tomatoes are coming out of the garden. I’ll tell you folks this is something you’re gonna want to make because just the smell is so good and the nice combination. I like basil, I like the fresh basil out of my garden, nothing quite like that. The dried is okay but boy that fresh stuff you just can’t beat it. All right now after we’ve done that then we’re gonna take a thin slice of onion and the thinner the better and we’re gonna layer the thin slice of onion over each piece of tomato. This is just very thin pieces, if you like a lot you can put a thick piece, if you don’t then just use a thin piece. If you have a problem some people cannot digest onion, just don’t put it on there. Nothing’s written in stone, you can change your recipe just because someone says to do it, you don’t have to. If you don’t like it, don’t try it because there’s something in it that you don’t like. Just substitute, try something else, all right? So now we have our onion and now this is going on the grill for about, let’s see, we’re gonna do about 10 minutes. Right on the surface of the grill, okay? Just like that. Now when that comes out, after they cook for awhile, then we’re going to mix, do that now for you. We’re gonna mix a topping that will go on that. And all this is really, is some fresh parsley and smoked almonds, if you can find them. If you can’t find the smoked almonds, just use regular almonds, it will be all right. This is about a 1/2 a cup, something like that. About a 1/2 a cup of smoked almonds. And also, about a 1/2 a cup of shredded Monterey Jack cheese. And it has to be shredded, you got to watch because this stuff gets real soft when it’s really hot out. So this you want to keep in your fridge till the last minute or you can prepare them ahead of time and put them on the grill when you get to your destination. But we’re gonna mix that up and after they have grilled, this is the topping that we’ll put on each of the tomatoes and then we’ll put it back on the grill for about five more minutes, okay? All right, right after this next important message we’ll be back with more of our cookout program. Stay with us now.
- We’ll we’re back and we’re continuing. We have already begun. We’ve got our potatoes on the grill. Remember these are the ones with the sour cream and we have our tomatoes. We’ve put them up on the other rack so they don’t cook so quickly, ’cause we don’t want them to get burned. This is high heat now, you’ve got to remember that, all right? Now what we’re gonna do is we’re continuing on with sesame ginger chicken. And this is a great way, it is very warm out here I’ll tell you that. So if you’ll excuse me while I blot. All right we’re gonna take our boneless chicken breasts. What we’ve done, we’ve pounded them so that they’re very thin filets. And we’ve cut each large 1/2 breast in 1/2 again, so for a whole breast we have four pieces that helps you note how many pieces you want to serve someone. This recipe calls for four skinned, so this would make eight pieces, all right? And we have pounded them, because if you pound them and break down the fiber in there, then what you have is chicken that will cook quicker. And that’s really important. All right now we have done this, we’ve used our mallet now we’re gonna, we’ve coated our grill, we’ve sprayed it with a non-cooking spray. And what I’m gonna do is place my chicken on the grill. Because after I do that, then I’m going to begin to baste it and put the sesame ginger on it. And like I’ve said we do have quite a bit here. This is the sauce that’s going to go along with this is a soy sauce and soy works very well when you’re doing chicken, I just like the flavor. Now if you’re on a salt restricted diet, don’t forget you can get the low sodium, the low salt soy sauce, which is great. Mrs. Woods whose home we’re using here for our cookout, she just spoke to me about that. She said, “You know when they take something out like salt, there’s just no substitute for it.” And I agreed with her and I believe the reason for that is because, see, God created the salt. And what He makes, He makes perfect. Now when man tried to make things, it does not come out perfect, its an imperfect it’s kind of an imperfect facsimile for what God makes and it’s never as good as what He can do. We’re going to take our bowl and I’m going to make a basting sauce for our chicken. It’s on there, it’s doing well. I’m gonna close it for a little while, just to get it started real well. And in this one we’re going to put a couple of tablespoons of soy sauce. We’ll do two tablespoons, that’s about one, that’s about two right about there, all right. And next we’re gonna put a couple of tablespoons of honey. Let’s see, that’s about one and that’s about two, all right. Now we have toasted sesame seeds. These should toast in your oven very easily and very quickly. Just put them in, just keep watching them, They’ll be all right. And these, this here is the fresh ginger that you get in the produce part of the store and you just grate it. We’re gonna put about two teaspoons of that in. And let’s see, we’re gonna mix this around. Make sure I have everything grated. Ginger, sesame seeds, the soy sauce, the honey and we have some green onions that we’re going to hold off of putting those in because those we’re gonna use at the end. Think I’m gonna need a little bit more of the soy sauce ‘casue with that honey in there, it makes it very thick. Now this is a thick baste that we’re using here. You can see how thick it is, it’s not thin and watery. You’re gonna wanna baste your chicken. And don’t you have to keep doing it, you have to do it sparingly, I’ll tell you. Because it’s gonna have a very distinctive taste. We’re gonna baste and then we’re gonna turn it over. See how easy that goes on? There’s something about having the soy sauce in there. It always gives it such a nice brown color when you’re doing your chicken. It makes it have beautiful color. And really isn’t it appealing to the eye first that makes food good. If it looks good you say, “Wow, I wanna try some of that, that looks good.” If it doesn’t look so good, you probably aren’t gonna wanna taste it. But anyway here we are so we got it basted on one side. Let me get my tongs here. And now we just turn it over. Now this chicken is going to cook very quickly. I’m telling you that so you don’t think, “Well, I got a lot of time here.” You don’t. Chicken when the fibers have been broken down will cook very, very quickly. And it’s very important that you spray your grill with the non-stick spray because it will stick to it because chicken when you don’t have any skin on it, it dries out very quickly. And you’ll know when you sprayed it, if you’ve missed a spot, like I missed right there because see it’s sticking. It always lets you know. All right we’re gonna turn this over and we’re gonna baste the second side also. Be very careful with your children around the grill. Keep the kids back, you sure don’t want any kind of a situation with a problem with a child getting burnt or an adult even. So let’s just be real cautious and careful. And all it takes is a moment to be careful. It doesn’t take anything else, just a moment. Just keep it in your mind, “Hey, we really gotta be careful here so nobody gets hurt, so nobody gets burned, we don’t want that to happen.” All right now we’re gonna do this a bit more. Baste on both sides, really important. And the sesame’s being toasted, gives it a real unique flavor. You’re gonna see you don’t have a whole lot of this basting sauce, so it really doesn’t, you’re not gonna use a whole lot of it. Just baste, baste, baste. Make sure every piece has some on it, there we go. I found this little piece over here in the corner that we didn’t turn the first time around, now we did. All right now you can turn the heat down on this because you really don’t have to have it very hot. This is just about done, this chicken. As you can see, you have to start anticipating. And if you have a thin piece of chicken, what you’re gonna wanna do is pack it on top of the other ones when it gets done so it doesn’t keep drying out on the grill. And really ladies, let’s get the guys involved. ‘Cause when you’re doing all this other stuff, you need the men to attend to the chicken. Say, “Okay, out there, Paul, you’re fixing the chicken.” He really does a good job because he knows that I’m preparing all the other stuff. He better make good chicken, right? And he really does make good chicken. So look, this is just about there. It’s amazing how quickly because the heat again is so intense, that’s why this chicken cooks very quickly. Looks good with those grill marks on there, you know it this is good, good, good. Now, I’m gonna turn this down just a little bit. Okay and we’re gonna close. What I’m gonna do before we do that, I’m gonna turn our potatoes ’cause now they’ve been cooking for a little while. We just turn them over, let the other side cook. I think were doing okay here, I think we’ll be okay. Now what we’re gonna prepare is our peach tart. And if I don’t have time to completely finish it, I will walk you through because it’s really, we have one to show you at the end of the program. All you do really is just take a refrigerator pie crust that is so simple, it’s the easiest thing in the world to use these, so don’t even worry about preparing one of the oven ones, you don’t have to. Here we go. We’re just gonna take this out, put some flour on it. These crusts are great to work with. Flour, right here, okay, I’m gonna roll this. You have to flour your pan and I’m gonna roll this on my board. Linda, can I ask you to come over and maybe take some chicken out for me, okay? Let me get one of the platters over there. I’m afraid it’s gonna get to done and I don’t want that to happen. All right now if we had the rolling pin, we would roll this. We would roll this out further and further. Okay but since we don’t, we’re just gonna show you the idea anyway. This needs to be rolled out just a little larger then what this is because it needs to be an oval shape like 11 by 14. Put it in your pan and then, let me get my bowl over here, then what we do is take our peaches and this is about three cups of peaches that have been sliced. And about a 1/4 of a cup of sugar, for here, put that all over and some nutmeg. And let me see, this is about four teaspoons of flour. We mix this all up with a little bit of lemon juice. About a tablespoon of lemon juice. And we mix this up and we put it in the crust. After you have it in the crust, like so, what you’re gonna do instead of shaping it like a regular pie crust, like we always do in a pie, what you’re gonna do is just bring the crust up and keep folding it around, almost like a tart I guess is what you’d call it. But you just lap it over, that’s all there is to it. Lap it over, just like that. You paint it with an egg wash. One egg beaten and tablespoon of water. Paint it, put it in the oven, 375 degrees for about 40 minutes and you have a lazy day peach tart. We’ll be right back with our final shot in just a moment, stay with us now.
- [Voiceover] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donations in a stamped, self-addressed business sized envelope to AT HOME, CTV, WALL, Pennsylvania, 15148-1499. You’ll receive our leads heart-warming newsletter, Enjoy! Featuring an entire month of AT HOME recipes including today’s mouth watering dishes. Be sure to include the Enjoy! Issue number with your request. Well, there’s the dinner bell ringing and come and get it, everybody around. Just come on and help yourself and of course at our table you can see that we have our dear friends, Phil and Byra Woods here and Paul, my husband. And so we’re just gonna partake of all the wonderful things that we’ve been making for you today. First of all, before we start, I do wanna thank you both so much for opening your home to us. It’s a beautiful place.
- You’re very welcome.
- And what makes it mostly beautiful are both of you. You have beautiful things,
- Thank you. but things aren’t everything, it’s people that makes things come alive.
- Thank you.
- And before we eat, will you say a blessing for us?
- Sure.
- Can we hold hands? This is a little tradition that we do. We just like to hold hands when we pray.
- Heavenly Father, we just paused at this time Lord, to thank You for the food that You’ve just so graciously supplied to us. Lord, we just ask for your blessing upon, and we pray that it will nourish our bodies to glorify You. We thank you and praise You, in His name.
- In Jesus name
- Amen.
- [All] Amen.
- I hope that you’re taking time out to stop and thank God for the things that He provides for you every day of your life. We don’t take anything for granted. God has blessed us all abundantly. Every good and perfect gift comes from God the Bible says.
- Amen.
- So what’s happening in your life right now, you say, “Well, it’s not so good Arlene.” It’s gonna change, it’ll get better. Why don’t you ask the Lord to help you with it? He always will, He will never turn his back on you or turn his face away from you. So when you’re thinking about the things that are happening in your life and you feel like there’s no hope, just stop, give a pause, and ask the Lord for his help, He will graciously help you. Well I think it’s time that we started eating, right? Shall we start to pass some of our goodies? You know we made our sesame ginger chicken today. We made our potatoes on the grill. And I wanted you to see something. Here are the delicious grilled tomatoes with the pesto and some cheese and some almonds on top. Jim, let’s take a look here at our peach tart. Wow, does that look good. Just dust it a little bit with some powdered sugar. We’ve added a tossed salad To it our sesame chicken and everything together makes for a wonderful cookout. Be sure to join us the next time because it just wouldn’t be the same without you here AT HOME, we’ll see you then, bye bye. Thanks again.
- [Voiceover] Fresh produce provided by Jordan Banana whole sellers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by dacor distinctive appliances, A reflection of your good taste. Groceries provided by FoodLand where the answer is always yes.
- [Voiceover] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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