Lamb Chops with Arugula Mozzarella Salad

Today, y'all, my friend Katie Joel

is gonna be joining me in the kitchen. She's gonna help me make some delicious recipes

First, it's a breakfast classic with a southern twist, crab benedict. Mmm

Then Katie serves up souffle pumpkin pancakes. Boop, boop. With a side of the sweetest brown sugar bacon

you'll ever put in your mouth. You can teach an old dog new tricks

Then we're going to bake the best damn blueberry muffins you'll ever eat

These muffins are going to be so sweet. And we're washing it all down with a tropical fruit smoothie

This is my precious friend, Katie Joel, y'all. And we are doing Ladies Who Brunch today in the kitchen

Katie is going to share with us a couple of recipes. The first dish up is crab benedict, y'all

That sounds so good. Based on the traditional eggs benedict, but we're giving it a twist

So you get started on what you have to do. Okay. And I'm going to get started on the hollandaise sauce

Terrific. I'm going to add four tablespoons of cream, two heaping tablespoons of softened butter

so that might be like a half a stick. All right. Now I'm going to put in the juice of one lemon

Don't let me squirt you in the eye. This will mess up some eye makeup, honey

Now I'm going to add two egg yolks, y'all. You want to make sure that you whisk up those yolks real, real good

because you don't want them to become scrambled eggs for you. You want to get them beat in and smooth

I like this recipe already. Cream, butter, and eggs. I knew you would

So how long does that take to set up? It'll take me about three or four minutes

I'm going to just stand here and whisk it. Okay. All right, now that I've got that egg incorporated

I've just got a few seasonings that I'm going to add to it. I'm going to add a pinch of salt

a little bitty pinch of sugar, a tablespoon of vinegar, just a white vinegar

Paula, don't forget the cayenne pepper. Oh, gosh, I about did. That's my favorite part

Just a pinch. You keep me straight, girl. I'll keep you in line

That's a difficult job. You know what? That's a full-time job. It's one that Michael..

I'll leave it to Michael. Oh, listen, he's tried, and he can't do it either. Okay, so I got a crab salad going over here. Okay

I've been chopping up some of this red bell pepper. Okay. Got about a quarter cup

And then some lump crab meat, two cups. I love this stuff

I feel like you could just eat it. I do, too. I do, too. It's so good

Love crab salad. I'll have to take you crabbing one day when we're..

How do you do that down here? Oh, my goodness. I've never been crabbing. You haven't

No. I will so take you crabbing. But you know, we do it right off our dock

and we just put these cages down in the water. We fill them full of chicken

Uh-huh. And honey, in no time, we'll have 50 crabs. Are you serious

I will so take you. That's amazing. You could just have a big crab boil. We had one last week

Really? I'm sorry I missed that. Well, we'll do it. We'll do it. Okay

So I put two tablespoons of chopped parsley in here. Uh-huh. Now I'm going to do lemon juice

Seafood tastes so good with a little lemon. Lemon is always in order

It's key, right? You know what? Crabs and shrimp should come toting a lemon

Shouldn't they? They should have a backpack with a lemon on them

They should. Because they go together. Now some mayo. Of course, which we love

Yes, we do. That's one of the food groups in southern cooking. Absolutely

And it's butter cream. Yes. Okay, so half a cup of mayo

And a teaspoon each of the Worcestershire sauce. Am I saying that

Worcestershire. See, I can't ever say it. Worcestershire is what I call. Worcestershire

And I mutilate the English language, so I don't know if mine's right or not

And some hot sauce. Just a teaspoon. Yum. And you're using a Louisiana hot sauce

Look how good that looks. Looks fabulous. Smells fabulous. I'll tell you what, it's going to go great with that hollandaise

Yes, it is. And speaking of hollandaise, you see how this is kind of thickening up some

It looks good. And I like the way the cayenne adds a little bit of color to it

Mmm. Okay. A little salt A little pepper Looks good Mine ready Y I been to Katie home and she cooked for me Katie makes the best deviled eggs

Thank you. I've never put my mouth. In fact, I asked her a while ago when we were getting our hair done

I said, would you make me some deviled eggs before you leave? Gladly

So Katie, stick your finger over in here, sweetie, and just taste that

Do you like it? I love it. I'm going to taste this, too

Mmm. Mmm. That is good. Mmm. Mmm. The Worcestershire is what makes it

Mmm. Mmm. Mmm. Mmm. Love it. I love the tartness, the lemon juice in here

Absolutely. This is great. When we come back, we'll put these crab benedicts together, and Katie and I are going to chow down

And we get to taste my favorite part. Coming up. It's souffle pumpkin pancakes and brown sugar bacon

Oh, my goodness. And later, blueberry muffins and a tropical fruit smoothie

These are the best blueberry muffins I have ever eaten. Hey, y'all, welcome back

I'm in here in the kitchen with Katie Joel, and it's all about girls that brunch

Well, I am pulling out my poached eggs from the water. Now, all I did to poach these eggs, y'all

was salt the water, put a little bit of vinegar in there

The vinegar helps pull the egg together so it doesn't spread all over the water

Now, Katie said that she wanted her crabs benedict on a biscuit

Yes. I am a biscuit, girl. You know, I am too, but I think I want mine on a muffin

That's traditional, right? Yeah, that's pretty traditional. Brad salad first, right? Mm, that looks good

I'm swallowing hard. All right. An egg there. An egg there. I think we should do two eggs

Absolutely. Another egg there. There's no point in counting calories at this stage

Now, my favorite part, and you better not be stingy with that

I will not. Listen. Pile it on. I'm going to go to your school

Ooh, that was good. Great. I got to go right for it

Time of day. Dig in, girl. What a brunch. Mm. Here we go

Oh, my goodness. Mm. Is it? Mm. That is delicious. Mm. Good, right

Mm-hmm. Great time of day. That is good. But listen, you know, you're going to show me something this morning that I have never had, and I'm so ready

This is a souffle pumpkin pancake. I got this on about medium heat

Mm-hmm. And we're going to put some butter in there. about a tablespoon of butter

You know what? I'm going to put a little bit more. That's my girl. It never hurts

Let that get nice and melted and add about a tablespoon of brown sugar

That's going to kind of caramelize those nuts. Makes them real good

Yes. Once it melts, then you're going to add the pecan halves to it

Okay. Well, I'll add the pecan halves. And you can add the pecan hands

And I'm going to start on the pancakes. So two-thirds cup of flour

Mm-hmm. A teaspoon of pumpkin pie spice. I'm going to throw in these pecans

Yeah, throw them in there. I'm adding a third cup of sugar. Mm

Make these things nice and sweet. Yes. And about a quarter teaspoon of salt in here, too

All right. So, set the flour mixture aside. I've got three tablespoons of melted butter here

Four egg yolks is right in. Whisk it. I'm adding some buttermilk

And about one and a quarter teaspoons of vanilla extract. Now add in the dry ingredients

I'll just go ahead and put all of it. All right. Mix that in

Okay, so I've got a cup of pumpkin puree. I just use canned

I suppose you could make homemade if you're really ambitious. Just kind of fold that in gently

I love it. Smells fabulous, and I'm also smelling these nuts. Well, those are probably cooked enough if you want to put them in that little bowl that they came in

Okay, so you want me to take them out? Take them out. Okey-doke. Okay so Katie I got the pecans out You know what Why don you get started on that brown sugar bacon Oh God Doesn that sound good I adore brown sugar bacon I love it

So you want to get a plastic freezer bag. Uh-huh. Add about a half cup of brown sugar

Okay. And a tablespoon of Dijon. Doesn't have to be exact. And then just put that bacon in there and shake it up

And then onto the foil lined baking sheet. All right. And while you're doing that, I'm going to fold in four egg whites

Okay. So this just goes right in. And you got to be real gentle with this

Because you don't want to lose the air. Yeah. And I can be rough on mine

Yeah. Okie dokie. Katie, does that look to suit you? Looks beautiful

And see how there's still some butter left in the pan? Yes, I do, honey

That's going to keep it from sticking. And that brown sugar I put in there, you can just kind of see where it's starting to do its magic

And I just pour this right in there. You know, this is a great way to do pancakes, Katie

because so many people shy away from them. Mm-hmm. Because it's time-consuming

It's time-consuming. And you know that as the cook, you're not going to get to sit down

Exactly. And eat. I love to do this when I have house guests

and people are really impressed. You saw how easy this was. So easy

Okay. And now these beautiful sugared pecans. Just place them right in there

And you know, if you don't want to use pumpkin, you can use mashed banana, or you can..

Ooh, we've got Michael Gruber, and I love, adore banana pancakes. And this brown sugar bacon is going to be so delicious

I'm going to put this in the oven, let it bake, and when it's in the oven, it's going to kind of puff up like a souffle. Bye

That's going to bake for about 20 or 30 minutes. 20 to 30 minutes

350? Mm-hmm. And this is going in the other oven at 400 for 20 minutes

Perfect. All right. 400 in the other oven for the brown sugar bacon, about 20 minutes

So that'll be up just a little before I pancake. This girl's brunchin' is just over the top

Up next, it's blueberry muffins, y'all. But it's not pure what else, yeah

And later, a tropical fruit smoothie. That looks like a milkshake. Ooh

Look at that. Because Katie made this like a souffle, you know, with the egg whites, we've got..

Oh, Katie. Look how good that looks. Yum. Yeah, so it just puffed up

Oh, and you know what? I've got the bacon. Oh, get that bacon out of there. Great time of day

Oh. Oh. Now look at that. Look at the bacon. I don't know which one I'm going to eat first

I think I'll have one in each hand. Double fist. Yes. Katie, that smells amazingly wonderful

Now get your piece, girl. That looks perfect right there. Oh, I may have to let that go

Is it? Oh, and I've got to get me a nut. Mm-hmm. Mm

I guess that's a good sound. Mm. Mm. Oh, my goodness. That butter was a good addition

I will never make brown sugar bacon without Dijon mustard ever again

It makes it, doesn't it? You can teach an old dog new tricks

So come on down here. Let's mix these muffins up. I don't know about you, but I always..

You know what? Why don't you make these muffins? She's gonna put me in a work

Because I got something to do. All right, tell me what to do while you eat. All you need to do, Katie, is measure out two cups of all-purpose flour

Okay. Two tablespoons of baking powder. And one-half a cup of sugar

Because these muffins are going to be sweet. All right. All right

So now in this bowl, we've got one beaten egg. Okay. And that goes right in there

So just mix that together. And we've got one stick of melted butter

Of course. It's a Paula Deen recipe. There's got to be a stick of butter

And three-fourths a cup of milk. So just beat that up. All right

All right. So now all we're going to do is stir in our wet ingredients till I dry

Okay. Muffins are so easy to make. The one thing that you want to make sure of when you're making muffins is that you don't overwork them

It all right to have lumps in them If you overwork your muffins they don have those nice holes in them Yeah They just so dense Yeah they go real dense on you All right now I gonna just throw in about a cup and a half of blueberries and

look at these beautiful fresh blueberries. Mmm, they're nice and sweet, not too tart

I love blueberries. So there we go, just fold those in. Now you can put these into

a paper-lined muffin tin, or you can just bake them straight on in

I think I'll spray it just a wee little bit, you know, just to make sure

that they pop right out of there. I see you have an ice cream scoop

Absolutely, honey. That's the only way. The batter looks so light. Doesn't it look yummy

So about two-thirds of the way full. Just like that. Might be a little over-ambitious

on that one. But there you go. Mmm. Now we're going to

bake these in a preheated 350 degree oven and we're going to bake

them, Katie, for 10 minutes. And then we're going to pull them out

and we're going to sprinkle them with sugar. You can use brown

sugar, a light brown sugar, or you can use granulated sugar. This is going to make that crunchy

kind of top on these blueberry muffins, y'all. And then we're going to

stick them back in the oven, and we're going to bake them for 10, 12, 15 minutes

just until they're done. So in the oven that goes. Coming up, a delicious tropical fruit smoothie

I vote for that. Hey, y'all, welcome back. I'm in here with Katie Lee

and we have been eating just like some of the best dishes I've had in a long time

The best damn blueberry muffins you ever ate are in our oven right now

So why don't you start with the smoothie? This is a tropical fruit smoothie

This is so good. It's a great way to start your day. And it makes a perfect complement to all this we've been eating

It almost looks like it might be healthy, Katie. It actually is healthy

So it'll counterbalance all of that that we just had. Sounds like a plan

Okay, what I did was I've got some different tropical fruits. About a half cup of frozen papaya, pineapple, mango

You can either buy it frozen in the freezer department at the grocery store. Or you can buy it fresh, chop it up, and put it in your freezer

This is wonderful in the summertime. Now I'm going to add something in here that probably doesn't get a lot of time in your kitchen

Is that tofu? It's tofu. About two-thirds of a cup. If Michael Groover knew I had tofu

in this kitchen, he wouldn't have a fit. All right, so I'm going to add about a half teaspoon of vanilla

and a couple tablespoons of honey to make it sweet. Yum. Come on, don't be stingy

Let's make it real sweet. I vote for that. If you're going to have tofu, I might as well make it sweet

Yes, I brought that tofu. All right, will you measure two cups of the skim milk

Yes, skim. Now, you could use soy even if you wanted to make it healthier

Oh, no. I didn't want to push the envelope. I do not think so, sister

Now we'll just put it right here in the blender. There we go

Get it nice and blended. That looks like a milkshake. It is

It's a healthy milkshake. You want to make some little fruit skewers to put in here

Make it pretty. Oh, and that pineapple looks so yummy, Katie. Cheers

Cheers, honey. What do you think? I have to be honest. It's not a milkshake

Definitely not a milkshake. But it ain't bad either. It's really refreshing

I love that. But you know what I really want now that I've had something healthy? A blueberry muffin

Is it time to go back to something? Too much healthy. Let's have a blueberry muffin. Okay. I can't wait for you to try them. Ooh

Look at that. Pretty. Mm. Oh, have I got some butter? This is a blackberry butter

Mm. This is a honey butter. You do yours just the way you want it, if you want it split

Y'all. Look at that. Look how perfect that is. Look. Beautiful. Look at that

It melts. It's so hot. Mm. Have you ever... Mmm

Mmm. Is this not pure what ails you? Oh, my goodness. Give me a kiss

I always send y'all love and best dishes from my kitchen to yours

and from Katie's kitchen. Till next time. Bye-bye. Mmm