0:00
- The next thing I'm gonna make today is something
0:07
Some days, she's just so swamped under, she doesn't have
0:11
time to cook, or just doesn't want to cook
0:16
So I'm gonna make this for her, and take it to her house
0:19
for Henry and John, and Daniel's actually off this week,
0:24
so the four of 'em will be able to enjoy this,
0:27
and it is a chicken pasta bake, y'all.
0:31
So I put a fourth of a cup of butter in there.
0:35
I'm gonna drop in my diced minced onions.
0:43
And my garlic, and I'm gonna cook that
0:47
for just a few, few minutes,
0:51
until the onion is kind of translucent.
0:55
I dropped that. (chuckles)
0:56
I just dropped that in that skillet.
0:59
And that reminds me when I was on Oprah's Show,
1:03
and I was making my Grandma Paul's sour cream pound cake,
1:09
and everything was in glass ramekins,
1:11
and with it being a small ramekin, I was doing like that,
1:16
and it fell into the moving mixture.
1:20
Thought I was gonna choke to death, (laughing)
1:23
'cause I was like, "Oh my goodness, that is gonna break.
1:27
It's gonna fly in Oprah's eye, and I'm gonna blind her,
1:31
and I'll be run outta this country." (laughing)
1:35
In fact, you can, you can probably go back.
1:37
I think it was listed as one of her favorite top 25 shows
1:42
for that year, one year, but you can probably find it
1:45
on the on the web if you want, wanna see it.
1:53
and I swung the batter all over my son's brand new suit,
1:57
sitting in the front row. (chuckling)
2:00
Okay, so we're just gonna let that cook
2:02
for about five minutes.
2:04
Then I'm gonna add two cans of diced tomatoes
2:06
that are seasoned with basil, garlic, and oregano,
2:10
and a can of tomato sauce, or about a cup of tomato sauce.
2:14
But as soon as the onion's done, I'm gonna put
2:17
in some flour, and just tighten that up,
2:20
and then I'll be adding all the liquids.
2:23
I mean, this is easy peasy.
2:26
Our onions are translucent now.
2:29
I'm gonna add my flour,
2:34
and let that cook for a couple of minutes,
2:36
you know, to get the flour taste out of it.
2:40
You know, we just kind of going through steps
2:43
of making a gravy almost.
2:46
So about two minutes on that.
2:50
What this is really like is like a garlic milk gravy.
2:54
Now I'm gonna add a cup of milk,
3:00
and just incorporate that nice, and kinda slow,
3:07
until I get my flower mixed in with most of the milk,
3:15
and that's looking good now.
3:26
That's got it right there, y'all.
3:28
All right, so I'm gonna add my two cans
3:30
of the diced tomatoes that are seasoned
3:33
with all those wonderful Italian herbs.
3:40
Look how good that looks.
3:47
Alfredo met tomatoes, doesn't it? (laughing)
3:57
Okay, the can of tomato sauce,
4:02
and believe it or not,
4:03
I've almost got Michelle's dinner ready.
4:14
That does look like tomato gravy.
4:17
All right, now I'm gonna add
4:26
It's maybe a half a teaspoon of sugar,
4:29
and that's to just cut the tartness
4:31
of the tomatoes a little,
4:33
my salt, and my pepper.
4:41
So I'm gonna let all this get nice and hot again.
4:46
And my pasta, I hear Theresa draining the pasta right now,
4:49
so I'm gonna get my pan ready, 13 by nine by two.
4:57
I love it, if any recipe calls for a 13 by nine by two,
5:01
I'm in love, because I, that means it's gonna be
5:10
and this day and age,
5:13
we need it easy and quick, don't we?
5:16
Before I can put this in our dish, I've got to add
5:22
three cups of cheese to it, and oh my goodness.
5:28
I may not put quite three cups, 'cause I wanna have plenty
5:31
of cheese left over to put on the top
5:34
the last few minutes of cooking.
5:37
Oh, this is gonna be so good.
5:39
Kids are gonna love it.
5:40
All right now, I'm adding one chicken
5:46
that has been skinned, and gotten all the bones out,
5:56
and it makes it so much better, y'all, if you will use
5:59
a whole chicken, rather than just chicken breast.
6:03
I know it's tempting to, 'cause chicken breasts are easy,
6:07
but I promise the payoff is so much better if you'll use
6:14
that whole chicken that's got
6:16
that wonderful, rich, dark meat.
6:19
All right, so here we go, it's ready.
6:23
I'm gonna put this in the oven.
6:27
Woo, that's gonna make a lot.
6:29
- [Theresa] You get your pasta?
6:31
Oh, I forgot the pasta, Theresa!
6:33
Why'd you let me do that? (laughing)
6:37
- [Theresa] I'm over here just thinking
6:42
I think I'm gonna try to just do it this way.
6:57
More than one way to skin a squirrel, isn't it?
7:06
And I'm using a bow tie pasta.
7:14
Let me get a spatula.
7:18
This pot is gonna be really, really full.
7:24
Oh, and that mozzarella cheese, oh my gosh, I do love it.
7:27
You see it just stringing all through here
7:31
when I'm stirring it up.
7:36
You know what, Theresa?
7:37
I don't know that I'm going need that pasta.
7:40
- [Theresa] No, you may not, and actually just so you know,
7:43
if the recipe says a 16 ounce box, but they don't sell
7:47
- [Theresa] They sell 12, and that is the perfect,
7:50
if not too much size.
7:52
- [Paula] So you cooked a 12 ounce?
7:53
- [Theresa] Yes, ma'am.
7:54
- [Paula] There is no way we could have used-
7:57
- [Theresa] I know, all of it.
7:58
- [Paula] A six, it called a 16 ounce?
8:00
- [Theresa] Mm-hmm, that must have been the old days.
8:03
You know, they have, the grocery stores,
8:05
I know they're tricking us,
8:08
but we know they're tricking us,
8:12
because you know, they've tried to keep the prices down
8:17
by decreasing the size of the packages,
8:22
and we know that, don't we?
8:27
I think that's a gracious plenty of pasta.
8:37
So perfect, thank you for saying something, Theresa.
8:40
- [Theresa] Then it would've been a good pasta dish.
8:42
- It, listen, it would've been wonderful,
8:44
and you know what I'd have done?
8:49
- [Theresa] Served it over pasta?
8:53
Okay, so there we go.
8:56
And like I said, - [Theresa] Cheese it after?
8:57
- Yeah, the last five minutes.
9:00
- Yes, 'cause I don't like my cheese getting hard,
9:03
you know what I mean?
9:04
- Well, I'll come get it for you, 'cause I know you don't-
9:07
- Put that in the oven?
9:08
- I do not like butt shots. (chuckling)
9:12
Okey dokey, Eddie, I'm cheesing it.
9:16
It's been in the oven the appropriate time,
9:21
and we're just gonna melt this mozzarella on top,
9:24
and remember, there's mozzarella on the inside already.
9:31
So come on outta there.
9:33
Mm, mm, mm, this is gonna be so, so good.
9:39
I love mozzarella cheese.
9:43
It just melts so good.
9:47
Theresa, do you mind shutting that oven back
9:49
so it doesn't get so hot in here, please dear?
9:52
- [Theresa] Certainly.
9:59
I know this is Michelle's-
10:06
I've got to make sure it's good enough for 'em.
10:10
You know what I mean, Verne?
10:15
Oh yeah, so see, I'll be able to take a bite out there,
10:18
and nobody will know I've been digging in it.
10:25
Look at that, perfect.
10:40
- [Eddie] It practically looks like Chef Boyardee, Mike.
10:44
- [Eddie] Get over here.
