Arlene’s First Show in her NEW Kitchen!

Well hello and welcome to “At Home.” We’re so glad you could join us! Thank you so much! We have some great visitors with us here today. But most of all, we’re really glad that you were able to be with us. Thank you so much for coming to visit. I hope you can see and appreciate I have a brand new kitchen. Isn’t this just beautiful? Apples everywhere, beautiful decorations everywhere, and it’s gonna be such fun to be cooking in our new kitchen. And we’re really glad that you’re gonna be a part of it every week. You know, change happens in all of our lives. I certainly don’t have to tell you what 911 did to change our lives. It had a profound effect on all of us. And we tend to bulk against change. Nobody wants to change because we get in that comfort zone. You know that where we just day after day, we feel so good about life is going on, there’s no problems, and then some catastrophe or some horrendous thing happens to us and then it changes. And we say, “Why does that have to happen?” Well, change happens to everybody and it makes you grow. If you stayed in that same position all the time, it wouldn’t be good. We’ve got to grow. We’ve got to expand and our horizons have to expand. And that makes you very unsettled. Our families change. Divorces change us. Sickness changes us. A move to another city changes us. Change is something that we fight. But you know what? There’s one thing that will never, ever change. And in Malachi 3:10 in the Bible, it says, “I am the Lord and I change not.” Just to know that there is someone you can put your confidence in today and He will never disappoint you. He will never, ever change. He said, “Heaven and earth can pass away, my word will never pass away.” So what he says in his word, guess what? He keeps his promise. He is a changeless Christ. Well, we’re gonna do some great chicken dishes today. We’ve got some pasta coming up and a delicious dessert. And we’ll be right back after this hint to get started with chicken dishes. Stay with us, we’ll right back. Here’s today’s “At Home” Hint. To quickly soften butter, cut it into pieces, place on a plate and cover with a metal bowl that’s been rinsed with hot water. If you have a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to At Home Hints, Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499. Well, I just want to show you these beautiful flowers that were sent to me by my lovely husband today. I know that a lot of you guys out there, it’s been a long time since you’ve sent flowers to your lovely wife. How about taking this as an example? He is so sweet! My dear precious husband of 33 years. He’s just the best. And thank you, Paul, appreciate it very much. And aren’t they lovely? They just lift the whole room. This kitchen smells good otherwise, but it really smells nice with these flowers. Okay, so now we’re gonna get started. The first thing that we’re gonna do here is called a Twinkie Treat. And you know me, I do simple, easy, quick, but delicious recipes. And so what we do is you take, you know the little sandwich, dessert sandwiches, I guess they call them little cakes, called Twinkies? You buy two boxes. These are the Twinkies. And then you take, they’re individually wrapped, you wanna take the plastic off of them and just put them into a 13 by 9. You don’t have to grease it, butter it, or anything. Put them into a 13 by 9 dish. All right, now you’re gonna take one large package of strawberry Jell-O, now this Jell-O has not totally setup. We don’t want it to setup just yet. So we’re just going to, you could use sugar-free if you wanted to, but we just gonna pour this. I know it sounds bizarre, but stay with me here. We’re gonna pour this over the top of the Twinkies. Just like that. Now it doesn’t take the two entire boxes of Twinkies. I might say it takes all but about four. Okay, so we put that in there. Then next what we’re gonna do is take our vanilla pudding. Now this is an instant pudding that we have made ahead of time. It’s not totally setup either. And we’re going to put that over top. I know it sounds bizarre, but stay with me. This is Jell-O and this is Twinkies. Now what could taste any better than that, right? If you like Jell-O and you like Twinkies, we’re spooning the pudding over the top. This is the large pack of pudding. And you don’t want the pudding, don’t make it like real far ahead of time for when you’re gonna assemble this, because it will setup and get like a scum or, you know, that piece of stuff that dries up on top. We don’t want that. So just pour this on top, just like so. Evenly all over. Let it come down to the edges. What you think, Mike, looks good? Good, yeah. It’s gonna taste good. I like desserts that particularly when you’re in a hurry and you’re gonna have some folks drop by, or just wanna make a special dessert for your family, where you can make them ahead of time, like in the morning. Put them in the fridge and you know that when you have dinner that night, that they’re gonna be ready. Or maybe you’re gonna have some friends drop by and they’re going to maybe drop in just for an evening. And this is just a nice dessert to serve. All right, we have that done. Now, what we’re gonna do is take, after we have those two, the pudding over, the Jell-O over. Now we spoon one can of strawberry. This is strawberry pie filling. You could probably do the fresh strawberries. I would think I would stick with the can until you experiment. You know, you can change recipes any way you want. Just because I say do this doesn’t mean you have to. Try different! If you like blueberry, do blueberry and maybe do blueberry Jell-O. Change what you like about a recipe. So now we spoon the strawberries over the top of the Jell-O. Just like that. Try to do it evenly. It’s pretty hard with the Jell-O being soft yet. I mean the pudding being soft. But you can spread them out. Everybody has to get a little taste of that, you know. There we are. Now we just spread this over. Evenly, just like that. So now let’s talk the layers. We have the Twinkies, we have Jell-O, we have pudding. Now we have strawberries. And the next layer’s going to be some Cool Whip. And again, you take the Cool Whip and you just layer. There’s no baking with this or cooking. This is just very simple and easy to do. It’s really an assembling of all the ingredients. We wanna make sure that it covers. You wanna make sure that your Cool Whip is thoroughly thawed. If it isn’t, you might have a problem. And we’re just gonna put it all over the top of the cake. This is called Twinkie Treat. I think this is neat. Kids will like this because it’s got Twinkies in it. Kids usually like Twinkies. And you really want to be sure that you cover it as well as you can. Just the like that. This calls for a 12 ounce container and I have two eights here. I’m gonna pull this other one loose. Did they booby trap this one on me, already? I mean, new shows were doing here and already they’re booby trapping me. It’s all right, that just lets me know they love me, right? Yeah, yeah, right. We remember those days well. After you’re doing this and you’re finished with your Cool Whip, you could do low-fat Cool Whip if you wanted to, you could do, you know, anytime you need restrictions on your caloric intake or sugars or fats, there’s so much help out there now that you could do the fat-free Jell-O. You could use the low-cream Cool Whip. Whatever you have to do, you can pretty much do that and still make this that you could eat it if you’re on a restriction, okay? Now we’re gonna sprinkle with some pecans. And then this is gonna go into the refrigerator and it’s gonna cool for a couple of hours. Chilled for at least two hours. Do it in the morning so that that Jell-O sets up and it’s gonna be delicious. This is gonna go into the cooler. I wanna start our second dish before we take a break here. And this is gonna be something that if you’re in a hurry to get home and you’re thinking, “What can I have for dinner? Oh my goodness, what can I get prepared?” This is one of those dishes that you just say, “I have this stuff. I have a chicken breast, I have some fresh broccoli, I have the garlic.” We’re making pasta, broccoli, and chicken. And we’re gonna put just a little bit of oil into our non-stick pan. Have your pan good and hot because that cooks it real quick. And we’re gonna take two boneless skinless chicken breast, cut them in small pieces. If you want stuff to cook fast, you don’t wanna wait all day long for it to cook, the chicken to cook, cut it in small pieces. Gonna cool this down just a little bit so we don’t have a, there we go. But you start with a good hot pan because that will get it going quickly. And you wanna brown it all on all sides, just like this. When the chicken needs to cook through, you always remember, we know how to be cautious about the care of chicken and how we need to wash our hands. And anytime you touch it, you have to do that. Well, let’s keep using those practices because it’s important to do that. But we’re browning this chicken and while it’s browning, we’re gonna take a break and we’ll be back in just a minute to continue our Broccoli Chicken Pasta. Stay with us, we’ll be right back. Welcome back! We’re making Chicken Broccoli Pasta, and we’re browning the chicken pieces. You can see they’re getting pretty well done there and that’s we want them to get a nice brown color on them so that it renders the good, first of all, it’s cooked through well, but it renders a good flavor. And you notice I just use good olive oil. Let’s not get into canola oils and all this other. Let’s use good ingredients when we’re making things, because you know what, the outcome of the dish and the way it tastes has a lot to do with the ingredients that you use to prepare it. Use good chicken! McGinnis Sisters here in the Pittsburgh area, they have provided all of our groceries and our vegetables, produce, the meats. They have wonderful Amish chicken there that has no preservatives, no nothing except natural. And it’s delicious. And this is this chicken. And you can tell how wonderful this chicken is and the smell is incredible. And you want to use good ingredients. That’s just a necessity. If your family’s worth cooking for, then they’re worth cooking the best for. That’s what I think. All right, I think we’ve done enough with this chicken. We’re gonna take the chicken out of the skillet and we’re gonna put it on the side because now we want to use some vegetables to bring out some flavor. And we’ll be adding the chicken back and we’ll cook it longer later. But we just wanted to get that flavor into the vegetables that we’re gonna be doing next. And we have just a little bit of grease left there, that’s good. Put that back on the stove. I’m gonna adjust my heat here so we don’t have a bonfire, as they say. All right, and now we’re gonna start with garlic. Now this is one of those dishes, if you really like garlic, go for it! I’ve seen people use 10 or 12 cloves of garlic. You know what I used to be like, “oh, one clove will be enough.” But honest, anymore I’m really developing a taste thanks to Paul because he’ll always say, “There’s not enough garlic in that for me.” So that means I have to put more in. So I’m the developing that flavor for it too and I’m really enjoying it. Have to watch with garlic because if your heat is up too high, it’ll start browning on you and then it tastes burnt. And we certainly don’t want that to happen. So we’re gonna adjust the heat again. And this time, besides the garlic here, we’re gonna add some onion. You can chop the onion, you can cut it any way you want to. Personally, I just like to cut it in just some slivers like this, put it in there. Doesn’t matter, doesn’t have to be perfect. You know, perfect isn’t necessary unless you’re like one of those chefs that’s like, there’s three peas on a dish and two beans sprouts, and you’re charging $16 for a vegetable. I mean, that has to be beautiful. This doesn’t, it’s an onion, chop it up. If you like big pieces of onion, if you like more onion, put more onion in there too. But we’re just gonna marry these flavors. That’s the garlic and the onions. And I wish we had smell-o-vision because it sure smells good! Anybody that likes garlic will certainly like this and the onion with it too. Now I have a brother-in-law who likes onion, but he doesn’t like to know it’s in the a dish. Now it’s pretty hard to do camouflage something. His wife, Janet, may need to go to powdered onions or powdered onion salt, or whatever to camouflage it. But, but he likes the taste of, he just doesn’t wanna see it. Hard to do that with this dish because this is an obviously, there is the garlic and there’s the onions. And I’m gonna turn that up just a nip. Now we’re gonna add some spices. And these are to your liking, whatever you’d like to do. I’m also gonna put some of my broccoli. We have our water going for our pasta, and I’ve just done this off and on for a long time. If I’m gonna do my broccoli, I’m gonna put that in that water first. Get all the broccoli in there. And it’s just gonna blanch for just a couple of seconds. We’re not gonna have that in there long because we want it to be tender, but we still want it to be crisp. So we’re gonna take that out of there in just a minute because we don’t want it to cook too long. And these are doing fine here. I’m gonna come up with this flame a little bit higher because we need it to be working here. There we go. Can see how golden had garlic’s gotten. That’s the way you want it. Not burnt, but golden. I’m gonna add a tad more oil here because, just a little bit. All right, now we’re stirring. And as those are blanching, we’re gonna add some cayenne pepper. Now cayenne has some heat to it, but it’s also very good for you. Did you know, if you have a cut on your hand, on your finger, that you can put cayenne on it? It promotes healing. So this again is to your liking. If you like it a lot, put a lot on. If you don’t, don’t. This is gonna be for a lot of pasta. So we’re okay with that. That’s our cayenne. And everybody is like, “oh, that’s a lot!” It cooks down a little bit. It leaves a tang, it leaves a punch there. This, my friend, is Mrs. Dash. If you’re a salt restricted diet, this is one of your best friends you can find, it’s good. And we’re going to put some basil, again to your liking. And I like basil, so I’m gonna really give it some charm here. And we’re gonna add just some regular salt. Just like that. And we can adjust this season a little bit later and our black ground pepper, again to your liking. All right, now, this is doing well. We need to take our broccoli out of, of the water. Now I’m just gonna take it right out, and I’m gonna put it right in with our seasonings. This is an incredible quick meal and it’s so nutritious. It’s got good chicken in there, it’s got broccoli. We’re gonna add our, as soon as I get this out, we’re gonna add our pasta in. We’re gonna put this over angel hair pasta, and that is an incredible combination. But I wanna finish the sauce on this before we get too much further. Okay, there we are. I’m gonna add my pasta here and we’ll do about a pound. This is a two pound package, we’re gonna do about a pound of this. And you see how fine this is? If you can’t find the angel hair, this is also called capellini and it’s a wonderful pasta. Imported pastas I really like more even than the ones here, because they don’t seem as starchy to me. Might just be my own feeling about it, but they don’t seem as starchy. They’re just gonna stir those around. We’ve added a little salt to the water and they’re gonna cook. That can hook up very quickly, so we don’t have to worry too much about that. Now back to our sauce. Look how beautiful that that broccoli is in there. Oh, incredible! Now we’re gonna add, this is what I call my kinda like my secret ingredient. I’m making a cream sauce, so I’m gonna add a little chunk of cream cheese right in there. And we’re gonna bring that up to a real high heat again, because we want this to melt down. And when we do, we’re gonna add some chicken broth. This is gonna come up to a boil. We’re adding the chicken broth and you can see how that breaks down that cream cheese immediately. And we’re gonna add our chicken back into our vegetables. And this is gonna cook for about 15 minutes. And it’s going to be so delicious and the colors are wonderful. And when you see how that cream cheese just dissipates into that, makes a wonderful, wonderful sauce. And we’re gonna be serving it up for you in just a minute. Stay tuned! Here’s how you can get all the recipes you’ve seen today, all right? Now be sure to write in for those recipes today and for the recipes for the entire month will be in one newsletter that you can write just once for and have a wealth of delicious recipes and dishes for you to make for you and your family. Well, I’ve hope that you’re gonna try what we’ve made today. We’ve added a salad to our pasta dish, and this is a wonderful salad with bib lettuce and the red leaf lettuce. We’ve added some blue cheese crumble, some toasted pignoli nuts. If you never used them, they’re great! Did a nice sweet onion and a raspberry vinegarette. A wonderful compliment to our pasta, but look, here’s our Twinkie Treat. Doesn’t that thing look good? And it tastes so good, so refreshing. I know your family’s gonna really enjoy that. And then I’m going to serve up a portion of our Chicken Broccoli, oh, this is incredible, Chicken Broccoli Pasta. And what I’ve done here is cook that chicken back on there a little longer. You’re gonna add some cream cheese. You’re gonna add some chicken broth, and also a little bit of milk or half and half that makes the cream sauce. And you can fire this up with crush red peppers, more cayenne, or you can back off on that. If you can’t do spicy things, don’t worry about it! Just back off on it, it will still taste delicious. And this is something it’s a quick, simple, easy to do dinner and it’s delightful! I think that we made this very quickly and it’s very enjoyable. It’s always enjoyable when you stop by our home, because without you, what would be the use to preparing all of these good things? We’re just trying to help you learn to do some special things for families and friends and you know what, even for yourself, because you deserve it, you really do. I hope that you’ve enjoyed our program today in our new kitchen, our new home, and I hope with some new friends, I hope that you’ll tell other people about our “At Home” program and that you’ll join us every time that we’re on. Because it’s great to have friends drop in at any time. So 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!

• [Announcer] Food provided by McGinnis Sisters Special Food Stores in Brentwood and Monroeville. Taste the world.
• [Commentator] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.