Sunday, January 30, 2011

Lady and Sons Fried Pork Chops

For those of you who know me, you know I always play the game 1 to 10 with my husband.  For those of you who don't....well I play a game 1 to 10 with my husband. :) That is what I ask him at every meal. Literally.  I cook, we sit, we eat, then I look at him and say "1 to 10" and He'll reply with his answer.  A 10 for Mike is a big deal.  It means that is by far one of his favorite dishes I have ever cooked.  I can proudly say I normally get a rating between 7-9....but only a handful make the '10' seal of approval. So you can imagine how happy and ecstatic I was when I said "1 to 10" and without hesitation he said "10!!!".  Success!!  Obviously from the title of this post you know I made pork chops.  Not just any pork chops. My girl Paula Deen's pork chops!  It's a recipe from her restaurant Lady and Sons.  I am so happy I tried it because they were amazing. Definitely not a health conscious meal but if you don't care then happy eating!! They were so moist, tender, crispy on the outside, flavorful and best of all EASY!  I personally didn't have buttermilk so I looked online for an alternative and they said to mix 1 cup of milk with 1 tbl lemon or vinegar, which I did have on hand.  I would like to try them again with buttermilk to compare.  I also felt my milk mixture was a bit thin so I double dipped when doing milk and flour. For an extra kick I added a few shakes of cayenne pepper and it was spot on.  Enjoy!


  • 6 cups vegetable oil
  • 2 teaspoons House Seasoning, recipe follows, divided
  • 1/2 teaspoon seasoned salt
  • 6 pork chops
  • 1 cup buttermilk
  • 1 cup all-purpose flour

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


Heat oil in a large, heavy bottomed pot to 350 degrees F.
Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat.

Pour buttermilk over meat and turn to coat on all sides.

Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.
 I dipped them in flour, back in the milk mixture, then flour again because I felt my milk was too thin.
 You want to push the flour onto the chop and really pack it in there. DREDGE people dredge!!

Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

Serve with creamy mashed potatoes and a veggie to ease your guilt. lol, of course corn is the only veggie hubby will eat.  The least beneficial veggie. Go figure.

Peanut Butter Frosting II

I know I already have a PB frosting on here but this one is 100x better.  It is soo smooth and creamy and it tastes like nutter butters!! I would eat this for breakfast straight from the bowl if I could.  I didn't think I was going to post it so I didn't take pictures, but it's worth sharing and super easy so here ya go anyways!

recipe adapted from Ina Garten
Peanut Butter Icing:

  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.  Also I didn't use the full amount of cream, I slowly added it until I liked the consistency.  I hate living in Florida, you have to adjust everything regarding moisture. lol.

chocolate ganache frosting

I offered to make cupcakes for our friends birthday and when asked what his favorite flavor was he said chocolate.  I couldn't decide on chocolate buttercream or chocolate ganache frosting because I've made neither. I chose the frosting with the least ingredients soooo..... the ganache won.  This is seriously the easiest chocolate frosting recipe.  You literally just make the ganache and whip it after it cools.  I will however warn you it is suuuper rich.  It's definitely for the chocolate lover's out there!!

recipe adapted from


1 cup heavy cream
8 ounces semisweet chocolate , chopped


  1. 1. Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.

  2. 2. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
 I used the paddle attachment because I couldn't find my whisk attachment.  Keep whipping until your desired consistency is met.  I left mine a little stiff because I knew it would soften up on our hour and a half car ride to the birthday boy's house.  And I was right. lol.  My little ridges in the frosting softened slightly and looked smooth by the time we got to his house. 

Hope you enjoy this easy recipe!

Friday, January 28, 2011

Glazed Maple Pecan Oatmeal Scones :)

I found this recipe on and decided to try it since I have always wanted to try a scone before.  I didn't know they were like biscuits.  I personally prefer moist muffins over scones but I'm glad I can mark these off my 'list of things to try'.  If you like scones then maybe you'll like these.  I could live without them but I'll still post 'em for you scone people. ;)

recipe as follows
adapted from cooksillustrated 

This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.

1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
1/2 cup chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter , cold, cut into 1/2-inch cubes
3 tablespoons maple syrup
1/2 cup confectioners' sugar 


  1. 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

  2. 2. Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
  3. 3. Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
    (I did not have a food processor at this time and I mixed everything by hand.)

     I added dried cranberries to mine because I had them on hand.
  4. 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.

     I was a dumb dumb and put the sugar before the egg, don't do the same.

  5. 5. When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.

OMG monkey bread

I say OMG monkey bread because after your first bite you're going to say "Ooooh mmmmy Gaaaaawd".  It is that good! I subscribed to cooks illustrated  last month and when I saw this recipe, I knew it was the first thing I had to make! It is so moist and fluffy.  Only thing is it takes about 41/2 hours from start to finish because of rising time but it's soooo worth it! If you're looking for a real crowd pleaser this is it. Look no further!

Monkey Bread 

4 tablespoons unsalted butter , divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk , warm (about 110 degrees)
1/3 cup water , warm (about 110 degrees)
1/4 cup granulated sugar
1 package rapid-rise yeast (or instant)
3 1/4 cups all-purpose flour , plus extra for work surface
2 teaspoons table salt
Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted
1 cup confectioners' sugar
2 tablespoons milk


  1. 1. For the dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
  2. 2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

    Mix flour and salt in standing mixer fitted with dough hook, (see below for instructions without a mixer.) Turn machine to low and slowly add milk mixture.

    After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
  3. 3. For the sugar coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
  4. 4. To form the bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
  5. 5. Roll each dough piece into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

  6. 6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
  7. 7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
  8. 8. For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.


  9. Monkey Bread without a Mixer:
    In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.