Episode AH0407: Well, hello and welcome to at home today. We’re so glad you dropped in. We’re just having a nice day. We’re just taking it easy today. We’re gonna do a really nice meal for the family for tonight. I’m gonna show you how to make Rosemary chicken. And a friend of mine we made this dish for about a thousand people. So if we can make it for a thousand and survive you can make it for four or six. It’s very easy and it’s very tasty and some other accompanying dishes. Chicken rosemary tonight. I’ve been thinking today about prayer. Prayer is probably the most powerful force in all of the world. And yet there’s some people that never stop or pause in their day or even in their lives to utter a prayer to God. They talk to everybody else. They’ll be on the phone. Been through the local supermarket lately. Everybody’s on a cell phone. They can’t go out the door with that. I mean, they’re backing out of the garage and they got the phone up to their ear. They’re talking to somebody. Everybody talks to everybody. So everybody’s got a cell phone. People are shopping and they’re on the phones. And do I get this? But nobody wants to stop and take time and talk to God, the Heavenly Father. You say Arlene, I don’t know how to pray. Well, you know what? The Bible tells us. He gives us a pattern. It’s called the Lord’s prayer. If you haven’t made prayer a vital part of your day, could I ask you just to stop? And today, all prayer is, is communication. If you can talk to someone else, you can talk to God. He doesn’t give you a grade on if it’s beautiful, if it’s flowery, if it moves you, no, all he wants is sincerity from your heart. When you say, “Dear God, I love you and I thank you for this day for helping me today.” That’s all he wants. Could I make a suggestion? Spend some time today in prayer, you’ll feel so good that you did. Well I’ll feel good if you’ll stay with us because we’re going to take our hint. And then we’re coming back to start Rosemary chicken. We’ll be right back. Here’s today’s at home hint. Chicken because of its short-fibered meat is easily digested and is recommended for all age groups. It is also excellent for weight Watchers as is very low in fat and calories compared with other meats. If you’ve got a helpful hint 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. We’re starting the first recipe today and it’s called Ron’s Rosemary chicken. And if you’ve never used fresh Rosemary they come in these little plastic boxes at the supermarket. And Rosemary almost looks like pine. Now, if you can see that or not, it’s like prickly almost. And this is a little short branch of it. And it is very pungent has a unique, strong odor that’s wonderful. As soon as you start to deal with it, the minute you note, wow, this strong. And what you do and we’ve already done this because this recipe I think demands a lot of it and it tastes good. You can use the dried too. You’ll use a lot less. But the way you take these needles off, ’cause you don’t wanna put the whole stem. You just take it, grab it at the top. This is the root end. This is the top end. And you just start to pull down. And you see they’ll all come off in your hand. Very simple, very easy to do, you have it just like that. Then I break off the top and throw it in too. Now, so you know, you always go fresh better than the dried. So you wanna keep that in mind and that’s being more and more easy to get. It used to be, it was hard to find that stuff but they’re making it more available. All right, we have Rosemary, we have some onion salt and pepper, some season salt, butter, garlic and then a variety of chicken. Now I don’t care too much for legs and thighs until I ate this recipe. And this recipe made me a lover of the legs and thighs when it’s done like this. You can also do it with the chicken breast, which we have here. So we have some of each. All right, the first thing we’re gonna do and put that, you wanna make sure you use a cookie sheet that has edges to it, okay. Now we have a large onion that we’ve separated into rings. All you’re gonna do is put these onion rings all over the chicken like this. Now this is an Italian recipe given to me by Ron MalmaZuro who is the principal at the Non-traditional Grace Academy. One of the branches of the ministry from our church. And for years was the president, I’m sorry, the principal of greater works outreach academy, our church. And he made this for our seminar one year, oh man. People were talking about it, so this is his recipe. And I happened to be there. And I said, man, Ron, that stuff is just incredible. He said, “Hey, we used to make this, my aunt Nellie used to” you know, he’s telling me all about it. It’s so easy. I thought, why not? Let’s make it on the show ’cause I know we’re always looking for ways to make chicken. Chicken’s one of those, you know, there’s never enough ways. And you think, oh I’m tired of chicken and you say, “I’m not gonna eat it anymore.” And then pretty soon you’re looking for another recipe. How can I make it different? So you put a lot of onion on there ’cause onion’s good. And it cooks up. There we go. Okay. So that’s the onion. Next we have some seasoned salt. That would be this one. And you wanna sprinkle it liberally with seasoned salt. Okay. All over. Just like that. Now remember this is gonna add some of the flavorings to it. Okay. And you can either that or the Italian season, you can use either one of them. So you just all over. Now if you’re getting chicken breasts to do this with, you wanna make sure they’re all basically the same size because you know, nothing worse than having a large breast that takes longer to cook than a smaller one. Like I said, this is liberally here. And then you have one that’s too dry and the other one’s just right. So if you get them all the same size approximately, they all get done at the same time. All right, then we’re gonna do some garlic and some fresh parsley. Parsley that we’ve sniped. It’s a lot. I wanted want about a half a cup of that, a little bit back. And I have fresh minced garlic, yummo. okay. I’m gonna put that in with our parsley. Mix that around in there and I’m gonna put some salt. We already have some in there so we don’t wanna do too much. And some pepper. If you like it, hot, go for it. You wanna do cayenne? Go for it. It’s up to you. And then we’re just gonna mix this around a little bit because what’s nice that garlic’s gonna get on that parsley. You’re gonna taste it. And I don’t wanna put the garlic directly on the chicken ’cause I don’t want it to be that strong on there. But I want that taste, that hint of that garlic flavor to be there. Okay. All right. Now we’re gonna sprinkle this all over our chicken. Pretty colors too with this, which I like a lot. Make sure you get it on there. Has to be on there, it doesn’t do its job. And I tell you, I always have to have the white meat. I don’t like dark meat. But and Paul always liked the dark meat, which is really nice for us when we would have Turkey or chicken or anything. ’cause I’d do the white meat and he’d do the dark meat. But now I’m like, you mind if I have one of those thighs, he’s like “Does that mean I have to eat the breast?” Yes. ‘Cause we’re trading off here a little bit. All right. Last but not least we’re gonna do our Rosemary. Like I said, if you’re using dried, you’d probably use all together about a tablespoon and you wanna crush it and break it up to let the flavor out. But this is fresh that we’ve taken off. And we just sprinkled that over top. Lots of greens in this, which is good. One package would well, well be enough for this. And you’d probably have enough and you can throw ’em in the freezer. And you can freeze the leftovers that you don’t use. All right. I know I said last but not least. And there is one more thing. And this makes it all worthwhile. I mean this wed, that delicious butter flavor. Ugh. Crisps it up. Yummo yummo. Just chunks of butter that cooks all these seasonings down into your chicken and makes it delicious. Just incredibly delicious. You’re gonna put this in a 375 degree oven and depending on the size of your pieces of chicken, you’re going to probably cook it for about an hour. Maybe a little bit less, maybe a little bit more. But you just put a couple of chunks. Like we’ve done here on the chicken and I tell you this is gonna be something that your family is thoroughly going to enjoy. I’m gonna take a break, pop these in the oven. When we come back, I’m gonna show you delicious casserole with broccoli to go with our chicken. We’ll be right back. Well, our Ron’s Rosemary chickens in the oven baking. Again that’s for 45 minutes to an hour. Fuse a convection oven might be adjust your time accordingly but that’s a really good recipe. It’s nice and brown and the flavor is delicious. You’ll love it. Okay. I thought I like chicken and I like broccoli. I like those two combinations together. I just think that’s a nice touch with some cheese. So I thought let’s do a casserole. And what we’ve done is taken one stick of butter and put in a 13 by nine glass baking dish. And put in the oven, a hot oven at 350 and allowed it to melt. That’s where we are here. Now we’ve had two boxes of chopped broccoli frozen and all we did was have some boiling water on and just drop this in the boiling water until it thaws quickly, bring it out. We didn’t let it cook or anything but just bring it out so that it separates. And you have it ’cause it’s gonna cook in the oven anyway. All right. So I use this one here. No, whoops. We’re just gonna spoon this, the bottom of this dish. Make sure it goes evenly all over the dish. Put that there, just like that. Covers it nicely. You know, anytime you can get the veggies in the family, the kids and even in the adults in your family, it’s always a good thing. So we try to camouflage it with other things I know. But sometimes I think we succeed and sometimes I’m not too sure. Okay. But evenly and you could do this with the spears if you wanted to, you know, with that if you don’t like the chopped, it’s just nicer to serve it, when you have it chopped like that. Now in this little sauce pan, I’m going to add one can of evaporated milk to 12 ounce can like that. Turn that on. And this doesn’t have to boil but it has to get hot because when you add anything like that to something that you’re gonna put in the oven, if you start it out hot, then it gets a quicker start in the oven. You don’t have to bring it from cold to warm, to warm, to warm to where you want it to boil and cook. That makes it easier. So anytime you can do that, you know, just think about that. Boy, I need to make that a little hot before I add it to the rest of the ingredients. And this is a can of cream of mushroom soup. And that’s just gonna go in there. You could use cream of chicken. I kind of think those two are almost interchangeable. Some families don’t like cream of mushroom their kids don’t like mushroom. So I always say, well go for the chicken. Why not? These are just simple, easy to do and yet delicious you know. You know, I talked to you in the beginning about prayer. I can’t tell you how much time I’ve spent in prayer, in particularly in the last year of my life. And all of my life, really. Because as a child, one of the first things I could remember was being taught how to pray. And that would be on those Saturday mornings when my dad, my mother, my two brothers, myself would be sitting around the breakfast table, cause that was the only day we could have breakfast together. And after breakfast was over, we’d get our Bibles and my brothers had their Bibles and I wasn’t even old enough to read. I wasn’t even school, probably three or four but I can remember it. And my brothers would, you know, they always put on a show ’cause they were wild. Wild and wooly. And they’d get their Bibles, I finally had this little new Testament and my dad would teach us how to pray by example and then say, “okay Ron I want you to pray or Bob I want you to pray.” And I remember it was my turn and it’s a little scary at first, but you know what? It’s not something that has to sound beautiful. Prayer’s conversation. Every time you talk to somebody, is it something you’d want written down so everybody can read it? I don’t think so. You can say anything in the world to God. He’s never gonna be embarrassed. He’ll never be shocked ’cause he already knows about it. So there’s a lot of meals I’ve prepared that I’ve prayed over. And I don’t mean at the table here. I mean, making them say, “oh God help me with this mess. It’s not gonna look right, It’s not gonna taste good.” But it always does. All right, while we’re waiting for that to come up and get hot, we’re gonna take some American cheese and this is sliced. You could use Velveeta. And we’re just gonna put that over top of the broccoli. You can have it, if you like it thicker, you can put a couple of slices or if you don’t want that much, just, you know get it thin, sliced thinly and whatever your taste is. Remember you don’t have to make it a certain way because I’m making it that way. Use the ingredients, but customize them for your own. All right. I think that one’s just about ready. Now the next thing we’re gonna put on top of this is one box which is a bag of stove top stuffing mix. And we’re just gonna sprinkle this right on top of the cheese just like that. That’s got seasoning in it. That’s got flavoring in it. That too is gonna add a dimension of flavor. Spread it around evenly just like that. Push it down. And then before this comes to a boil, we’re gonna pour this directly over. Have your oven good and hot at 350 and just pour like so. That’s gonna go down through, melt that cheese hit that broccoli. Oh boy. Gonna be a good, what do you think Dale?
That’s good.
Nice for Dale to be here with us. Haven’t been here for a while. He’s he’s taken a step up. He doesn’t come and help us anymore. He’s like one of those upper, you know, happy for his promotion. But you know, we miss him here ’cause he was with us for years. He opened many a can that they booby trapped for me, if any of you folks remember. He was always the guy I would say “Dale”, he always came to my rescue. It’s good to have you here. All right. This goes into the oven, clean up your a little bit, so it doesn’t bake with all the places where you missed. We’re gonna put this one in the 350 degrees. Make it nice. There we go. Beautiful. That’s gonna do about 30, 35 minutes, okay. Now the last quickie I wanna show you is a dessert that you can make and you know what? You can have it anytime. It can be a snack, it can be a dessert. You can make it like really fancy or just something the kids can snack on after school. And all it is is putting everything together. We have a large vanilla yogurt. Okay. And we’re just gonna see that’s the clean one, okay. And we’re going to put in a big bowl like that. Next is cottage cheese, 12 ounce container. Put that in. This is refreshing. This would be great in the summertime anytime. You’re just looking for something a little different. All right. One can of crushed pineapple in its own juices. This makes a lot. You probably could cut this in half I would imagine. Just cut your portions all down as close to half as you could get ’em okay. So there’s the pineapple. Now two boxes of pistachio instant pudding. Just pile it in there. There’s one. There’s two. Mix it all up. Leave it in this bowl and refrigerate until it’s chilled well. Couple of hours, nice to make it the night before. And then when it’s time, it’ll gel up. Nothing else to it and it will gel up. And it’s a wonderful little dish of pudding pistachio. It’s called quick dessert and it really is quick. We come back. We’re gonna be in the dining room and I’m gonna be serving up the chicken, the broccoli and the quick dessert. Come back real quick now okay. Stay tuned. Well, I hope you’ll be sure to send for your recipes whether you do it through snail mail which you have the address and you was on the screen, or if you’d like to subscribe to our easing newsletter online at www.ctvn.org. Takes you right through the process of how you do it. Simple and easy to do. And it comes right to your email door the first of every month. And you don’t have to send an envelope for a whole year. It’s only $15 to subscribe. So think about doing that okay. Well we’re here at the table. Isn’t a festive? When you look at all the colors here today, just beautiful. In the front is Ron’s Rosemary chicken and everybody the smell here is just unbelievable because when that heat hits the Rosemary and the delicious aroma of the Rosemary and the parsley together and add butter, hello, what else could you want? Ah, man. Next to it is our broccoli and cheese casserole. This is really quite a tasty treat. You see it’s it’s got cheese in there and look how moist that is. Look, I’m just gonna turn it over so you can see. Very moist, very delicious and a really, really nice accompaniment to go with that chicken. You don’t have to worry about a gravy. You don’t have to worry about a sauce. It’s all right there okay. And what we’ve added to it was how about instead of getting a big bag of lettuce or have to make a toss salad. How about just a nice wedge of lettuce that we’ve added a couple slices of tomato and a bit of dressing on. And you have a nice accompanying salad to go with these two courses of your dinner. And then our quick dessert here it is. We just added some maraschino cherries, little sprig of mint or a few chopped pistachios on top, would really, really finish it off. We did the cherries. We thought that would be festive and nice color. You could add a little dinner roll to this fresh pot of coffee. All you would need is the seats around your table filled with wonderful friends, just like you. We wish you could be here with us. You know, we never ever, ever get tired of saying “we wish you were here” because you are part of our family. And it wouldn’t be the same without you because if you’re not there, it’s not the same. So I wish that you would remember to stop and pray today. And above all else, 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] Furnishings provided by Levin furniture. Featuring Lane’s country Living collection. Food provided by Jordan Banana company, wholesalers of fresh food and vegetables, into Roseburg, Pennsylvania.
[Narrator] Cornerstone television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
Add comment