Join Severe Weather Team9 Chief Meteorologist Jeff Oechslein and Meteorologist Emma Keegan for this week’s edition of Cooking up a Storm.
On the menu: Chicken Stroganoff, a Keegan family comfort dish.
They’re forecasting you will love it!
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Cooking up a storm. Sponsored by West Virginia Northern Community College Culinary Arts Program. [Music] We’re cooking up a storm. I’m Jeff Xline and Emma Keegan is here, our newest meteorologist at WTOV9. We’re really cooking up a storm. We have two meteorologists in the kitchen. There’s going to be lightning and thunder all over the place. Uh, so this is a this is going to be a little th this is your recipe. Tell everyone what we’re going to make. We are making a nice little homely recipe. It’s my mom’s recipe for chicken stroganoff. A really nice comfort meal that I love having when I come home. See, I love beef strogenoff. I’ve never had chicken strogenoff, so I’m I’m interested in that how that’s going to taste. And uh so we’re going to start, I guess, by and plus this is going to be a way that everyone gets to meet you. We get to you get to share all your secrets with everyone right now. This is where you’re going to find it on Cooking Up a Storm. Okay, so we got our butter here. We have what? Couple tablespoons of butter. Yep. About two tablespoons. Two. And we go with the onions first. Yep. We’re going to soften those onions for about 2 minutes. Let them soften and brown up. Get a little golden. Okay. And then we’re going to throw in our egg noodles. Our extra wide egg noodles. Mhm. This is a nice comfort dish. Oh, absolutely. Yeah. It’s really nice, especially for the fall, you know, with going back to school. It’s a great recipe to have just on hand. It’s quick and easy. I find that beef stroganov can be a bit too much for me, like too filling. So, this chicken stroganoff is often like a bit of a lighter way for me to enjoy this meal. So, okay. It’s always nice. And let me get something to stir this stuff with. I just realized we didn’t have anything to stir it with. So, where now tell everyone where you’re from. I sort of know all this, but Well, I’m originally from southern New Jersey, just outside of Philly. In 2020, I moved to the west coast of Florida, just outside of Sarasota in a tiny town called Siesta Key. And then I just moved up here about a couple months ago. And you got you’re Why’d you get into in the weather? I know that answer, too. But so when I was around 8 years old, I first got we got first got our family computer. And I’d heard so much about Hurricane Katrina in passing from friends and family and even on just on TV, like a couple of like commercials passing by, about hurricane relief efforts. And I was just always so curious about it. And I ended up falling down a rabbit hole just by going on our family computer and searching up Hurricane Katrina. And I ended up just falling in love with the weather. So there you I know you still love that’s my wife got me that for National Weather Person’s Day, which is February 5th, by the way. I love So, it’s a big big celebration on February 5th, but so she got me that. So, I was like, “Oh, Emma’s going to like that.” Cuz she loves hurricanes. Yes. I love hurricanes, though. They are destructive and cause a lot of damage. You don’t like that part of it. Yeah, I don’t like that part of it. Their formation is so fascinating. The way that the spiral is just formed, it’s just beautiful. It’s like a What’s that thing? Sweet dream, beautiful nightmare. Yeah. This line of the song. I It That’s how I feel about hurricanes. They’re like little beautiful nightmares. What now? What would your uh would you ever would like a dream of yours be to fly into a hurricane? I don’t know if I would want to fly into a hurricane. I did hear that story recently of the Spirit Airlines plane that went through hurricane Aaron which was really Yeah, I did. Uh they just went outside of the um outer eyewall bands. Um which was really fascinating. And they didn’t crash, thank goodness. But um I don’t think I would ever want to be caught in a hurricane. And I think those hurricane hunters do a phenomenal job and God bless them because I could never do what they do. Yeah, that’s very terrifying stuff. And you know, you hear about people doing stormchasing with tornadoes and stuff. Those are the brave people. I’m kind of just behind the scenes looking at them like Yes. Like like the surveillance team, if you will. I would imagine it’d be a bumpy ride going into a uh into a hurricane. Oh, yeah. Now, do we want to you want to throw the uh shrooms in there? Yeah. We got our nice baby. These are like baby bellas. Portoellas. Baby porttoellas. You just add those in with I’ll take this. We clean them off and slice them a little bit. Mhm. I like to when I like to clean uh mushrooms, I just take like a wet paper towel and I just like on the outside. Mhm. Wipe it off. So, we’ll let those brown with the onions for another 2 minutes in that butter. Okay. So, then the chicken’s going to go in, right? Yep. Does this come out? This comes out. Oh, out of the saucepan. Yeah. Yeah, it stays right in. Yep. Stays right in. Okay, good. Now, do we have to add anything to the chicken? Do we add this the flour to the chicken now or do we add it when we Yep. We’ll add everything in there. So, we have the flour. You have your paprika. We’ll be adding our chicken. And we’ll also be adding more butter. What about the worsture? The worstershure and the chicken broth will be coming in after the chicken starts to brown. Okay. Yeah. So, what is your favorite type of food? If you had like one, you know, that’s hard. One thing. What’s your favorite your I mean I know this is your recipe, but you have something that’s like I would say any sort of Asian food I’ve been really into. I love General So chicken obviously. Orange chicken, sweet and sour chicken. Um any sushi is really good. I’ve been really into those. Any like lane dishes I really like. Just anything Asian food is normally my go-to. Okay. Okay. That’s good to know. Yeah. Well, little uh I I started getting in I’ve always been intimidated by um sushi because I like, you know, I didn’t know like how to order it, what I’m ordering and all that kind of stuff. But Bill Phillips, he sort of he told me what to do and so now I at least I try it. It’s good. It’s good. I like my simple Cali roll. Simp What’s What’s in the Cali roll? Uh just a little bit of cucumber, a little bit of imitation crab meat, a little bit of avocado, and just wrapped up in some rice and seaweed. Sometimes they put a little bit of fish row on top. Other times they’ll put um sesame seeds. I like when they put the sesame seeds. I think it tastes a lot like toastier. Okay, so those have been going for a couple minutes. So we going to add our chicken now? Yep. We’re going to add our chicken. About a half t teaspoon, sorry, of paprika. And believe we have about a H4 1/4 cup of flour. Yeah. Mhm. And we’re also I chopped that up. I try to get rid of all the weird stuff. You could use that in there. So, we’re also Yep. So, we’re going to throw our chicken in there. Those are chicken thighs, by the way. Yes. Boneless and uh skinless. You know, a lot of people go for the chicken breast, but I I like thighs. They have a good Yeah, they’re able to hold a lot of flavor in there. I agree. So, a little bit of flour. We’re also going to be adding some more butter. We’re going to be adding, I believe, about that last tablespoon of butter in here. So, I’ll get that ready. Now, do you like to cook? I do. I often don’t find the time to cook uh nowadays, but I’ve been finding just little chicken marinade recipes to keep me on my toes. Yep. Just plop that guy right in. And then these guys, I think, are going to be done in a couple minutes here. So, I think this would be a good stop right here. Mhm. And then uh we’ll be back in what 10 minutes or so. Don’t forget the paprika. Oh, we forgot the paprika. Can’t forget the paprika. About a half a teaspoon in there. Like smoked paprika. I love smoked paprika. I love I like smoked paprika. Depends on what dish I’m cooking. If I’m cooking more of like a um like a Latin like a Hispanic or a like a Mexican infused dish. I like to use um normally like regular paprika. I feel like the smokiness kind of takes away from maybe a little over flavor. Yeah. Yeah. But the rest of this This looks really good. Now that that’s going to what probably at least 10 minutes. Yeah. About about three about 5 10 minutes. Just letting that chicken brown and everything combine all together. We don’t want to kill anyone, right? No, of course not. So, we’ll let that brown and I’m going to drain the noodles and add some we’ll add some butter and stuff to it and uh we’ll be right back to show how how it looks, right? Yeah, of course. [Music] I was the first in my family to go to college. I was looking to switch careers. I wanted the highest quality but most affordable option for a degree. No matter where you are in life, West Virginia Northern Community College can make your dream of a college degree a reality. With over half of our students being first generation college students and free tuition for many programs, Northern is the right choice for you. I can go to college. West Virginia Northern Community College. You belong here. All right, guys. So, we did add a bit of chicken broth and worstershure sauce. Once that chicken is nice and browned, and after about 5 minutes of letting it sit and thicken in that sauce, we’re going to add our almost final ingredient, sour cream. About a half cup of that. Now, what’s what’s your least favorite thing to eat? What’s the thing you can’t stand? Cheese. Really? Cheese? I can’t do cheese. Yep. A lot of people find it super funny that I can’t do any cheese. They’ll ask me the first thing they’ll ask me, “Well, are you lactose intolerant?” Nope. H I just I was just about to ask that. Yep. It’s all It’s all a matter of texture. Yep. Texture and taste I’m not a huge fan of. Not really a huge fan of all dairy products. So, you won’t even eat a pizza? I used to actually not eat pizza without cheese. Like I used to take like I used to scrape it off with a fork here. You have like bread and sauce. Yes. And my family, my friends never let me hear the end of it. And so this year it was my New Year’s resolution to try pizza with cheese on it. And it wasn’t bad. Okay. Not bad. I’m back. I’m back on the pizza. The cheese on pizza is okay. You’re just not going to sit and like watch football with a block of cheese. Oh, no. No, I couldn’t see any See, that’s the thing. I just the way that cheese like the texture of it and the smell, it just for some reason doesn’t do it for me. I don’t know why, but So, when you’re not eating not eating cheese and when you’re not forecasting the weather and working at the station, what what what do you like to do? What’s your like favorite thing to do? Um, I’m a huge water bug. So, if I have any opportunity to go in any sort of body of water, I’m a big swimmer. Yes, big swimmer. I swam for 13 years, which was really nice. Um, got to retire this past February, which was really a nice thing. I love how you say that retire. Got to retire. Well, you’ve been doing you you figured you’ve been you when you club swim and college swim for so long, it almost becomes like second nature to you. And when you step away from that world, it kind of hits you all at once. You’re like, “Oh my god, I’m growing up.” And did you dive too or just swim? I dove for a little bit when I was a kid. Um, but mainly swimming overall was my forte. The What was your go-to swim move or move? Um, breaststroke. So, the one with um the frog kick, that one’s the one that I used to do all the time. Uh, they threw me in the water when I was nine and I started frog kicking. They’re like, “Okay, she’s a brush stroker.” And so I stuck with that until about high school. And then come high school, they found out by accident that I was a distance swimmer. We have a tradition called the freshman five. They always took took us at one of our more just dual meets, less like just more for rahrh competition and they would let us as freshmen, they would stick us in the 500 and see how we did. And I just happened to go a pretty decent time my first time around. And my coach looked at me and said, “Do you want to keep doing this?” And I said, “Sure.” And that’s how I became a distance swimmer by accident. See, maybe you could teach me because my my family makes fun of me because I can’t tread water very well. So, mayaps. Mayhaps. I I survived the in high school. They said you can’t fail. You will not be able to fail swimming class if you attend every day. So, I attended every day, but I still wasn’t really good. Okay. So, we need So, we got We have the butter noodles. I’m not sure if we did that part. Talked about that part. We have butter. Yep. Salt. pepper. I love egg. I mean, I could just eat that right there. Oh, yeah. They’re amazing. I like the crispy stuff at the bottom, too. That’s like the best kind, which it’s going to be a little tough to get off of here cuz I don’t have the nonstick uh bowl, but anyhow. Uh so, then we’re going to bring it You want me to bring this over? Yeah, of course. We can bring that over. And like you were saying, you could just like dump all this on. Oh, absolutely. Yeah, you could if you wanted to. Um I just like to add that the chicken first and then a little bit of that sauce and then the kudigra. My favorite. Kudra. Nuda gr. My favorite part of this dish is the parsley. I’m slopping all over. Notice there’s no cheese in here. I guess that’s by not by accident. Yep. So, growing up, my mom had to kind of modify a lot of dishes that so that they didn’t have cheese cuz the minute I saw or smelled it or even hinted that there was a sense of it in there, it was a no-go for me. I was just like, “Nope.” Ah, it looks so good. So, then we got then you just put a little bit of parsley. A little bit of parsley. And then a little more salt and pepper if we’re feeling that. Just dump that all on there. It’s better to use fresh name for this like uh chicken stroganoff or just chicken strogenoff. Yep. We know we want to put like a weather theme name to this by chance. Maybe what is it? Cyclone chicken strogenoff. Cyclone. Cyclone chicken stroganov. Thermody ther I can’t even say that. Thermodynamics. Uh chickens. That’d be too much of a mouthful right there. Yes, lots of parsley. I love And that’s what a lot of people probably don’t realize. Meteorologists have to take a lot of um physics and uh calculus classes. Sometimes they think we just stand behind the camera and like read off of a prompter like here’s weather. But no, a lot of we don’t even we don’t even read off the prompter. Yeah. No, we don’t even we have to come up with it on the fly. Yep. We add lib come up with it on the fly. And you know, it’s great cuz we have all that knowledge in our bank, but we also have to kind of use our brains a little bit to put the words together. And I think that’s been the most interesting thing about this job for me is having to put all the words together because I have the tools and then it’s about making sure I have but in terms of speaking, I always say like, you know, you could have the most the perfect forecast and it’s like 100% right, but if you know, if you can’t communicate it properly, then no one’s going to understand it. So, it’s like it’s, you know, there’s there’s there’s we we make graphics. We have to be like graphic artists. We we have to be forecasters and scientists. And then we have to be communicators. So, there’s like we’re doing multitasking. We’re doing three jobs in one every time we give a weather forecast. It’s like a huge um a huge umbrella, no pun intended. Yes. That’s what we should have had. Some Arie Palmer’s with some umbrellas with this. A Yes, that’d be great. So, let’s give this a taste. Let’s give it a little taste right here. Here, let me rinse my hands off. I have a lot of parsley on them. I’m trying to think of a weather. Cheers. Then again, we don’t have drinks. So, what is it? I guess we don’t need the Cheers. Storms. Oo, this is nice. Is it just like your mom would make it? Mhm. Your dad does a lot of the cooking, too, right? Absolutely. Does he make Is this your mom’s dish or your dad’s dish? This would be my mom’s dish. No, this is really good because I’m used to beef strogenoff and I see what you mean because like a beef stroenoff can be very very heavy comfort kind of meal. Well, this is still comfort. It’s not quite as heavy as like a beef. Exactly. It doesn’t have that like it’s this isn’t going to like sit in my stomach all day, you know, and great flavor. And especially with fall coming up, it’s nice and warm. It’s easy to make, especially if you’re just at home, you need something simple. It’s also a great way too um to introduce kids to mushrooms. I know this was a great way for my mom to introduce me to mushrooms cuz my brother and I were not huge on those until you’re not eating it on your pizza. We know that. Yeah. Exactly. So, having this dish, you know, it’s nutritious. It’s great. It’s filling to a degree, but not overfilling to the point, you know, where you feel like your stomach’s hurt. It’s just like a nice simple comfort food. Fantastic. You hit this one out of the park, Emma. Thank you. Forecast is uh bright with stroganoff. Absolutely. Okay. Thank you for stopping by the kitchen and joining us on Cooking Up a Storm. You’ll see Emma uh on News9. You may see her in the mornings. You may see her in the evenings. Just like News9, she’s everywhere. I’m here, there, everywhere. And when she’s she’s running, too. She likes to run. Oh, yes. So, you see you see a blur go past you, that’s probably me. Yeah. Until next time, we’re cooking up a storm. [Music] Cooking up a storm. Sponsored by West Virginia Northern Community College Culinary Arts Program.
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