Dinner Party

Mom and I are doing a dinner party today

And we're starting with a tangy appetizer. Buffalo chicken skewers. This is really out of sight

Next, it's a dish that's jam-packed with flavor. Sausage and peach stuffed pork chops

Ooh, doggies! And then we're serving it along with a side of roasted cauliflower

And then finally, my brownie raspberry trifle's gonna blow y'all away. Knee-knocking, back-slapping

Delicious. I love dinner parties. I do, too. And one of my favorite things is chicken skewers

So we're going to be doing a buffalo chicken skewer. It actually looks like a cup of blue cheese that we're just going to garnish with a little bit of chicken

We love our blue cheese. I'm going to cut these chicken tenders into about one-inch strips

Okay. Mom, if you would, please get me a third of a cup of that hot sauce

Okay. And this is just a store-bought buffalo sauce. And I'm not going to worry about a measuring cup because this is actually just a marinade

Yeah, this is different than if... So I can put how much ever I want to

And in the meantime, I'm going to be working on a dish that Michael's daughter, my stepdaughter Michelle, just loves

She loves, loves, loves a stuffed pork chop. I do too. And this pork chop is stuffed with sausage and peaches

Well, I'm going to go ahead and throw this in. Now, I've got a half a pound of Italian sausage without the casing

And I'm just going to take my spoon and break it up

Now, I'm going to put a little olive oil in my pan to just give that something to swim in

You know what I'm saying? Now, Jamie's covering the chicken in plastic

and he's going to let it marinate in the fridge, y'all, for a couple of hours

So we're going to get a ton of flavor in this chicken. So how's Jack

None of the fruit falls far from our trees around here. He's in the kitchen all the time, and he'll be four this summer

I just about can't keep clothes on him, but when he hears me cooking, I'll hear his little feet run off, and he'll be buck naked

and show up with his little chef jacket and his cook's hat on, and he loves to be in the kitchen completely naked

He does. I said it's so funny, you know. How strong genetics can be, y'all, because his granny loves slot machines

And, of course, I've got slot machines at the house that we play with

And either Jack used to play the slots or cook. I said, this is scaring me

Well, you should be anything but surprised. So, y'all, I'm going to chop up a little bit of sage here

And I'm not going to chop it up too fine because this is going to be spilling out of our pork chop

I need a tablespoon and a half, and then I'm going to chunk up these two peaches. All right, this is coming along, so I'm going to go ahead and hit it with a little red pepper flakes

to just, you know, give it a little bite. I'd love a little bit of pepper. It's a good flavor

And that's good enough, y'all. I still see some pink in it, but we're going to be putting these in the oven

so that sausage will finish cooking. Now we need only one other thing, Jamie, to go in our stuffing

and that's a cup of Monterey Jack cheese. So I'm going to start grating this

And Jamie's chopping up two peaches. So I think we've got a cup

This smells so good. I love sausage. All right. You want to take the sausage and pour it into the bowl

and we can add the cheese. and I'm going to make a slit in our pork chops

Now, this is probably an inch and a quarter thick, and we're using a boneless pork chop

All right, so I'm going to come over here, and I'm going to cut us a pocket going right in the center of the pork chop

butterflying it, but not going quite that deep. I'm going to take our cheese into here, Mom

So there we go, just like that. You don't want to cut your pork chop all the way through

giving you two pieces. Just a nice, nice pocket. Yes. And a little bitty paring knife works well

for making these pockets. Mommy, you think you could substitute apples for the peaches

Oh, gosh, son. You know, no rules. Pork chops and apple straw

Was that W.C. Fields? Is that who that was? That's actually the Brady Bunch

Oh, the Brady Bunch. That was probably Peter Brady doing W.C. Fields

Okay, son, I've got our pockets done. Okay, I'm going to turn our pan back on because we're going to brown these off before we go another one, right

Just add a little more olive oil to that pan. All right, so now look at our mixture, y'all

We've got our sausage. We've got our peaches. We've got that sage

Beautiful. We've got the red pepper. So we've got a lot going on

You want two extra hands? Yes, please. Here I move over here to this one I mean that beautiful y That is one fat pork chop Great day Look how beautiful these are I have certainly been greedy with my stuffing

I'm going to stick a skewer through there. Well, I've got some ready, and they have been soaked in water, y'all

so they won't catch on fire. Great day in the morning. Yes

Look how beautiful that is. Gorgeous. What do you think about? Three, four minutes on each side for these

Yeah, we just want to brown it. Okay. Mama, these look great

They do look great. How are we going to flip them? Very carefully

Very carefully, she said. Well, why don't you give it a try? Oh, doggies

Great day. Oh, doggies. That is going to be so good. Michelle Groover

We might have a winner here. We're going to stick these in the oven

and we're going to cover them with a lid so that we can entrap that heat

Okay, Mama. Okay, son, those look fabulous. Let's do it. So we're going to cover those, put them in the oven

We're going to check them in maybe 20 or 25 minutes. But now remember, our oven is on 400 degrees

So we're cooking these kind of high, y'all. So in the oven it goes

We'll see you back in a minute. Coming up, we're going to make these buffalo chicken skewers a real showstopper

Wow. And then, what time is it, kids? Stuffed pork chop time

It's stuffed pork chop time. And later, this dessert will take your breath away

Oh, gosh, Jamie. Welcome back, y'all. We got our chicken tenders and our celery and our little plum tomatoes

And, Mama, we got just a few more left to do. Now, Jamie's starting with one each pieces of celery that we cut up

then the chicken, and then the plum tomato. Those are looking good, son

Now, remember, when you're handling fresh, whole-free, always watch your hands. Okay, Mom, what we're going to do, y'all, I love cauliflower

It's one of my favorite vegetables. I love cauliflower, too. And I especially love this roasted cauliflower

I'm going to make a sauce, y'all. And I'm going to start with about a quarter of a cup of olive oil

And I'm just going to cut these, and I'm kind of going to leave them in bigger chunks, Mom. And in the meantime, y'all, I am deleafing a little thyme

If you'll take your stem, y'all, and go pull down from the opposite way it grows, the leaves will come off so much easier

So, Jamie, that is some beautiful cauliflower. I've always loved cauliflower and broccoli

Me too. It's a great veggie. All right, time is very tiny anyway, but I'm still going to mince it so that flavor can burst out of it

Now, into this cauliflower, Mom, I'm going to be working with a red pepper, and I'm going to cut it into strips

I'm just going to julienne it. All right, this looks like about a teaspoon of thyme, son

so I'm going to put that into my olive oil. And now I'm going to need about two tablespoons of lemon juice

so I suspect it'll take this whole lemon. Okay, I've got my peppers in

Now, I love leeks. We're going to be working with some leeks today. I love leeks

I do, too. Except when they're in the roof, and then I don't like them

Yeah. Jamie. Yes, ma'am. Oh, I'm sitting here looking at my fingers, and that reminds me

Uh-huh. You know, you put, I have so many folks ask me about the thumb ring

Uh-huh. You put it on my finger. Gosh, probably been 23, 24 years now that I've been wearing it, which sounds insane

Well, the other day I was going through a little chest that I keep my jewelry in, and I ran up on Mama and Daddy's wedding bands

Oh, no kidding. Yes. So, look, I added your granddaddy's wedding ring to my thumb

Look, I can see that like it was yesterday on Daddy's finger

Isn't that nice? Isn't it a beautiful design to it? It does

So I just happened to think about that. When's that from, 42? Let's see, no, I was born in 47

I think Mom and Daddy were married in 46. In fact, Jamie, I cannot believe it

Today is their anniversary. It's Mom and Daddy's wedding anniversary. No kidding

They would have been married 64 years. Great day. Unbelievable. We got some quinky dinks going on in this kitchen today

Now, son, let's finish up our cauliflower. The sauce is gonna need a pinch of salt

and then about a tablespoon of Dijon Now Jamie just gonna pour this all over our veggies while I get our skewers off the grill Jamie these look good son Mm They smell good They smell delicious

All right, I've got this kind of tossed up a little bit. Now, Mom, I'm gonna go on our roasting pan

with this. I love, love, love roasted vegetables. And there's almost no vegetable that won't roast

up just beautifully. Now these are going into our oven, y'all. It's 400 degrees for 35 or 45 minutes

Okay. 35 to 45 minutes. And they're going to be divine. All right, son

Come on up here and show me how you're going to put our little chicken skewer martinis together

Well, nothing says dinner party like a goblet full of blue cheese. I agree

Wow. You can have the smaller one. Okay, thank you. You can put these out for your guests, and you'll always be refilling them, so

Look at that, y'all. Almost like a little... Chicken martini. Yeah. Oh

Love it in these glasses. Well, may I? If you don't, I will

Oh, gosh. I don't even know if I can get that one out of the blue cheese

It's so deep down in there. That tomato. Cheers. Cheers to you, son

Isn't that beautiful? How cute is that, son? Mmm. That is a perfect cocktail

You know, we have so much fun. So good. And grilled celery, too

Mmm. Out of this world, y'all. That is really out of sight

The blue cheese is so good. This is a great starter, but y'all, when we come back

we're going to check in on our sausage and peach stuffed pork chops. Yes

We've got our vegetables coming out of the oven. We're also going to get started on one of my favorite things

a raspberry brownie trifle. Y'all don't go anywhere. I would be delighted to come to your dinner party, darling

Cheers, darling. Back at ya. Coming up, it's time to get this dinner party started

when we dig into wonderful stuffed pork chops. Just the juices from the pork is insane

Then we top it all off with our dessert. Stop what you're doing right now and make this

Guess what time it is, y'all? Ooh. And it ain't Howdy Doody time

You know, when I was a little girl, used to love to watch Howdy Doody

and what was his name? Bob, he wore that Indian outfit. Buffalo Bob

Buffalo Bob. He'd say, what time is it, kids? Did he ever say it's stuffed pork chop time

It's stuffed pork chop time. These are great, Mom. Oh, gosh, don't they look good

And the cauliflower has come out of the oven, and that smells delicious

I'm going to go ahead and dip me up a little cauliflower in leeks

while Jamie's getting his pork chop. I'm doing this for you, Mom

Oh, that's mine. Ladies first. Oh, thank you, son. Love Southern men

Oh. Yes. Yes. I'll adjust a little bit more. Don't the peaches look good

Thank you, son. That's gorgeous. All right, so I'm going to dip me up some cauliflower now

in those beautiful leeks. Yum. I just love my dinner parties with you

Oh, my goodness. Just the juices from the pork is insane. My mouth is watering

It's incredible, son. Did you get a little peach? Mm-hmm. The sweet of the peach with the pork

I made sure I got me a bite of peach. and a bite of sausage

Let me sit down. And you can see a little bit of the cheese

Incredible, isn't it? Love, love, love, love, love the peaches in there, y'all

And it's so juicy, too. It's kind of mild, but there's a little bite at the end. I can feel in the back of my throat

that those red pepper flakes just kind of knocking. Mm-hmm. How's the vegetables

Love cauliflower. Mm-mm, mm-mm, mm-mm. You know what I'm going to do, Mom, after we make that dessert? What

I'm going to come back and I'm going to put this on white bread. With a little mayonnaise, it'll be perfect. Hush, son

Let's make some dessert. I will be right there with you. Well, come on down here and let me see this dessert that you've got going on. Okay

It's a brownie raspberry trifle. I'm going to start by putting in one cup of butter plus two tablespoons

Now, we're putting this in a double boiler, y'all. And while Mama doing that I gonna put three ounces of unsweetened dark chocolate in with this butter y Okay And we gonna melt it down Now got to stir this We don want it to burn If you decide to do this in the microwave y

be very, very careful, because chocolate will scorch easily. And once it scorches, it's trash

Trash can. All right, I'm going to put a pinch of salt

So I'm going to be cracking your eggs and getting those ready for you

There's not a whole lot to do, y'all, on this recipe. So you gotta like that

We're gonna bake this in an 8 1⁄2 by 8 1⁄2 dish

And I'm gonna spray it real good so those delicious brownies will come out clean

So I've got your pan ready. I've got your eggs whipped. We could just about skip steps 3, 4, 5, and 6, couldn't we

What? And bring in another strong. Just get a mug. So transferring this from our cooking bowl, you want to help me scrape this one

Yes, I will be your scraper. Into this clean bowl is going to help drop the temperature a little bit

No, you don't. And then by the time we mix in our other ingredients, it'll be cool enough probably for our eggs

Great. All right, so I owe you two and a half cups of sugar, half a cup of cocoa

I owe you one more tablespoonful. Mm, mm, mm. And finally, a heaping tablespoon of vanilla and our three beaten eggs

Wow. You gotta love it. And you need one and a half cups of self-rising flour

See how simple that is? No mixer. Yep. But some bad to the bone brownies

Looks great, son. Super. Come on, you want to use teamwork? Yes

I'll lift this up. Yeah. You hold the bowl and I'll scrape. Because guess what

What? The scraper gets the spatula. This batter is delicious, Jamie

Mm-hmm. Now, this is going into the oven for 20 minutes at 350 degrees

This is our brownie. But this is a raspberry brownie trifle. So y'all stick around when we come back

We're going to get into the raspberry business. Coming up, we're going to show you how to build this mouth-watering dessert

This dessert is fantabulous. Oh, my goodness. All right, I'm glad y'all came back because our brownies are done now

I'm going to make a topping for Jamie's luscious brownies. I'm going to need three cups of heavy cream

And I'm going to slice a banana. Now, three tablespoons of an instant vanilla pudding

That's going to help this get nice and stiff. And give it some good flavor, too

And I'm going to give it one tablespoon of powdered sugar, and that's kind of a heaping

I'm going to add two teaspoons of vanilla flavoring. All right, now I'm going to beat this up, son, until it's nice and peaky

Okay, Mom, I'm going to cut these brownies. I'm going to do them in kind of small bites so we can work in our jars

Looks delicious. I'd say that's pertinere perfect. Y'all are going to love these moist, chewy brownies

Oh, gosh, Jamie. The first one's kind of hard to get out without making a mess out of

Oh, my gosh. See that chewy center? How delicious is that? Incredible, son

Good. Instinct incredible. This is probably my favorite brownie just because I like them chewy

Oh, my gosh. And it's so moist like a cake. It's scrumptious

All right. I'm going to take our little mason jars. I'm going to start by dropping in three squares of the brownies

Now, I'm just going to scoop a little of that wonderful raspberry jam over that

I'm going to put me a little layer of bananas. Yum. And I'm going to top it with more cream

I cannot impress upon y'all enough how this is the best brownie you've ever tasted

It is, y'all. It's quite, quite good. I'm going to take the edge

Take the edge, Mama. Uh-huh. I'm just going to take the edge and just do this number

Oh. Just to kind of let you know what's in there, sonny boy. A little slice of banana

This dessert is fantabulous. Oh, my goodness. Look at that. When y'all are done, if you can't finish it because you're eating so many stuffed pork chops

Seal it back up. Screw your top on, send it home with your company. Yes

But you ain't going to have leftovers of this. I'm telling you, Jamie. Incredible

Stop what you're doing right now and make this. I kid you not

This is knee-knocking, back-slapping delicious. Grab your child, y'all, and throw a little dinner party for two

you'll have a lots of fun doing it i promise you and until then

we send the best dishes and love y'all