Blueberry Biscuits

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Oh, I know you've had Bojangles' Boberry Biscuits?  My first time, I was in North Carolina, playing The Fun Auntie, so I had a car full of my nieces and nephews and somebody yelled out, ... and some of those biscuits too!  We ordered a dozen, so we had to pull over and wait, which means, we got them hot out of the oven and man-o-man!  We all sat in the car smacking on those blueberry biscuits.  So, good, we drove back the next day and specifically asked that they be hot out of the oven - and again, right there in the car in the parking lot, we indulged in the oom, oom goodness!  A beautiful memory being with maybe only 4 or 5 of my now, 30+ nieces and nephews, me, ReRe, Auntie!

This recipe is dedicated to All of My Nieces & Nephews (30+), whom, though distant, inspired me to make these!

This recipe is dedicated to All of My Nieces & Nephews (30+), whom, though distant, inspired me to make these!

Anyway, I vowed that day that I would make them myself, of course from scratch with fresh blueberries and I like a citrus icing and man-o-man!  So, what I did was use My Buttermilk Biscuit recipe and the only difference is the cooking time.  For these biscuits, you want them crispy on the outside and tender on the inside, so twice as long 30-40 minutes depending on your oven's temperature(425 F) and the size of your biscuits.

Recipe for My Blueberry Biscuits

To make the biscuits, we start with My Recipe Mariby Corpening's Infamous Buttermilk Biscuits

From there, only a few additions, to include:

  • Folding in 2 cups of blueberries
  • Baking twice as long - 30-40 minutes - until the outside is crispy brown
  • Making a quick Citrus Icing, I like to add a tablespoon of either orange or lemon juice
    • 2 cups of Powered Sugar
    • 4 Tbls Butter (melted)
    • 2 Tbls of Milk
    • 1 to 2 Tbls of Lemon (or Orange) Juice
    • 1 tsp Vanilla
    • Pinch of Salt (optional)

COMMENTS WELCOMED!

I prefer them served HOT out of the oven and light drizzle of citrus icing!

I prefer them served HOT out of the oven and light drizzle of citrus icing!


Mariby Corpening's

Blueberry Biscuits

With Fresh Blueberries & Citrus Icing

Descriptions, Recipes & Images by Mariby CorpeningTM


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Roasted Vegetable Lasagna

Lasagna is something I make only once a year, most often a request from my daughter.  But for this occasion, it's for one of my sisters, who just had a baby (over 30 nieces & nephews, me, ReRe).  Just too many of us to buy gifts, but what I will do is cook something special for you.  So, my sister, requested My Vegetable Lasagna and Apple Pie. 

Each time I make Lasagna, we dive into it so fast, I forget to take the picture!  This time, well, I had to take a picture of only a slice, because we were already in it! 

Each time I make Lasagna, we dive into it so fast, I forget to take the picture!  This time, well, I had to take a picture of only a slice, because we were already in it! 

Family Favorite Roasted Vegetable Lasagna

Oh and my sister's family are vegetarians, so no meat.  Oh man, I used to love sausage and ground beef in my lasagna; though now, unbelievably, I enjoy the vegetables more than the meat lasagna.  I can appreciate that it doesn't feel so heavy in my belly!  So, anyway, I try to keep it fresh and easy and here's what I do:

Easy Steps

  • Turn on your oven to 450 degrees
  • Prepare a sheet pan with foil (for easy clean up)
  • Prepare your tomato sauce in medium pot.  I take a can of crushed sauce, small can of tomato paste and a can of fire roasted tomatoes, pour them in a pot, season and on medium heat, cook for about 30-45 minutes
  • Cut in nice size chunks your fresh vegetables (tomatoes, onion, bell peppers, zucchini, broccoli, mushrooms, garlic, etc.) to include any of your favorites
  • Sprinkle with olive oil, a little salt, some black pepper and I like rosemary, too
  • Place on the low rack in the oven and bake for 30 minutes
  • When the vegetables and sauce are done, begin to build your layers
  • In a deep square pan, ladle a little sauce, flat Lasagna pasta, vegetables, flat pasta, cheeses (Sharp, Jack & Mozzerella) and repeat a second time, ending with, of course, cheese on top
  • I love some fresh basil and Parmesan Cheese, too
  • Place your pan on a larger sheet pan with foil to catch the drippings
  • Bake for one hour
  • Garlic bread and a green salad!

Your Comments Are Welcomed!

Mariby Corpening's

Roasted Vegetable Lasagna

I promise you won't miss the meat!

Descriptions, Recipes & Images by Mariby CorpeningTM



Things That Make You Go, Oooooooom!
— From A Family Fued TV Game Show

Strawberry Shortcake

With stuff just hanging out in my refrigerator, you know, of course, I've always got, well, my infamous buttermilk biscuits (scratch-made and warm from the oven) and strawberry preserves (which I make a few times a month) and, while I'll admit that someone actually bought me some vanilla ice cream, man-o-man, it just tastes delicious!  Fresh, not too sweet, not fake!  [You know what I mean?]

Fresh & Easy Strawberry Shortcake

Fresh & Easy because it's makings are always around; so, it's my go to, especially when I have unexpected guests.  It's a plate of sweet love with even some fresh summer strawberries to garnish.  If you've had my biscuits and preserves before, this will blow you away!  Oh, just wait until you experience my Strawberry Shortcake.  Just one of those things that makes you go,  Oooooooom! 

YOUR COMMENTS ARE WELCOMED (below)!

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Mariby Corpening's

Easy Strawberry Shortcake

With warmed biscuits & Home-Made Strawberry Preserves

Descriptions, Recipes & Images by Mariby CorpeningTM



Things That Make You Go, Oooooooom!
— From A Family Fued TV Game Show

 

 

Breakfast Sliders

Loved at first sight!  So, you know, I've been wanting to try these - an assortment of breakfast slider sandwiches, to include Egg & Cheese with Ham or Sausage, Bacon, Salmon, etc.  DELICIOUS!  A real crowd pleaser, because there's something for everyone, even if only vegetables or no cheese at all.  I will tell you that the Smoked Salmon Sliders went quick! So, always make more.  I will also tell you that one pack of dinner rolls won't be enough; so, make no less than two packs!  And yes, freeze it for later to quickly pop in the oven! 

An Assortment of Breakfast Sliders

You've seen similar images and always they look delectable.  So, I know you've been thinking about trying it, too!  The best part, not only is it an easy recipe, but everybody will love them!  No specific recipe necessary; just gather and pre-cook your favorite breakfast meats (Ham, Bacon, Sausage, Salmon, etc.), scramble, fry or bake your eggs, and as I said, you'll need at least two packages of your favorite dinner rolls (sliced in half) and from there just build.

The assembly is up to you, because of course there are a few extra steps with variety; but, here's what I do:  I just love a special sauce on any sandwich, so for these, I based my rolls with a spread of Chimichurri sauce (an Argentinian staple, usually served with steak), then the meat, the egg, the cheese, a garnish, like fresh Spinach & sprinkle of seasonings, close up the sandwich, perhaps brush on a honey-butter glaze, some poppy seeds, cracked black pepper, maybe, pop the sheet pan of sliders into the oven and bake (4-5 minutes on 350 degrees) until cheese has melted, and man, your guests will not stop questioning, OMG!  What is in this?  It's the mere assortment of sliders and but the flavor combination. Oooooooom!

Think no further!  Do it! 

YOUR COMMENTS ARE WELCOMED!  (See below)

Mariby Corpening's

Assortment of Breakfast Sliders

With A Fresh Chimchurri Spread

Descriptions, Recipes & Images by Mariby CorpeningTM


Some of Mariby's Favorites


Things That Make You Go, OOOOOOM!
— From A Family Fued TV Game Show

Blueberry Muffins

I will say that second, maybe only third to my buttermilk biscuits and roasted-kernel cornbread, my fresh blueberry muffins rock!  They really do make you go, Ooooooom!  With my standard of serving my scratch-made breads hot out of the oven, the table erupts in almost harmonious cheers of, Ooooooom

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Blueberry Muffins With Fresh Blueberries

No one's blueberry muffins will ever taste better than your own, you make yourself at home and here's my recipe to get you started and from there, tweak it to your tastes.  Mariby Corpening's Recipe for Blueberry Muffins.

YOUR COMMENTS ARE WELCOMED (below)!

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Mariby Corpening's

Blueberry Muffins

With only fresh blueberries

Descriptions, Recipes & Images by Mariby CorpeningTM


Things That Make You Go, OOOOOOM!
— From A Family Fued Game Show

 

 

Cheesed Egg Souflee

It's Sunday morning and you're just lying in bed, starved, anxiously awaiting the call, Breakfast is ready!  You recall that feeling from childhood; can't you just smell the bacon, the coffee, pots clanking, teapot whistling?  Some warming memories of a Sunday morning.  So, I enjoy tantalizing my guests with food that soothes the soul, so simply tastes good, freshly prepared from scratch.  A lot of thought goes into my menu, my table setting, my music, my service, what I call, The Anatomy of Sunday Brunch

What's Sunday Brunch without some sort of meat, like thick-smoked bacon and spicy Italian sausages, some type of bread, hot out of the oven, like homemade buttermilk biscuits, blueberry muffins, a favorite side, like Grannie's home-fries or Mommy's fried apples, completed only with some type of prepared eggs, and I've done them all - scrambled, omeletted, fried, poached.  But none have thrilled my guests more than my Cheesed Egg Souflee!  Believe it when I say, my guests will take home the leftover eggs!  Really, left over eggs?  Who does that?

My guests will take home the leftover eggs!  Really, left over eggs?  Who does that?

My guests will take home the leftover eggs!  Really, left over eggs?  Who does that?

Cheesed Egg Souflee - A Guest Favorite

And it tastes even better than it looks, even after the poof & glitz are gone!  But the best part about it, it's easy! So easy, no recipe is required.  It's basically scrambled eggs whipped and poured into a (buttered) ramekin or muffin tin placed on the bottom shelf of the oven and baked (375 degrees) for 30-40 minutes!  Just eggs, a little milk, some melted butter, then add whatever else you'd like - fresh herbs, salt, pepper, veggies, meat, cheese, etc.  The only difference I find, is when I whip the eggs in the blender - essentially whipping air into the eggs; causes it to then poof up in the oven.  WARNING!  It only stays poofed for an instant and then it quickly deflates.  Though, initially, it's just a beautiful presentation and why they say to serve it immediately! 

NOTE:  You may also add some cream of tarter, lemon juice or vinegar to stabilize it, so that it stays poofed a little longer (to at least get it to the table); though, no matter, it will deflate and quite quickly!

YOUR COMMENTS ARE WELCOMED!

Mariby Corpening's

Cheesed Egg Souflee

With spinach & Cheddar Cheese

Descriptions, Recipes & Images by Mariby CorpeningTM


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Pan-Fried Pork Chops

Like many non and new cooks, I had always been intimated by cooking the heavier meats, like beef, lamb, pork, simply because they always came out tough, chewy, dry and not enough flavor.  Until, of course, I experienced it in a restaurant.  But then, I would try to make the same at home and it just never seemed to work out for me.  So, I kind of just gave up and stuck to why I thought I knew.

Most often I stuck to the easiest of meats to prepare, like chicken or fish.  Seems I was never able to render a pork chop that wasn't tough.  And now, well, chefs and real cooks know that tenderizing, for example, the overnight brinds, rubs, and of course, a beating with the mallet, are the secrets to a more tender, juicy rendering of a well-plated meat dish. I get it, now!

From there, it gets easy!  Simple matter of what seasonings awaken your pallet?  Here's my take:

Recipe for Pan-Fried Pork Chops

  • You must tenderize through a brind (or rub)!  I prefer a brind. 
  • Place chops in an overnight salt bath (how much salt depends on how many chops, how thick the chops, how long you brind, etc.).  I'm salt-sensitive; I don't like anything too salty, so, I usually do a quarter cup of salt to a half pot of water. 
  • Next day (minimum, a few hours later), remove the chops from the brind and pat dry
  • Season with your ideal flavor seasonings; I prefer Rosemary, Thyme, Roasted Garlic, Grannie's Lemon Pepper, a little Cayenne, Paprika and of course Salt & Pepper to taste. 
  • Dredge the chops in flour, place on a plate and refrigerate for 10 or so minutes (keep the remaining flour for dredging one more time)
  • Heat the Bacon Fat or Oil on medium in a fry pan -  I always have left over Bacon Fat and I add just enough more of vegetable oil to partially cover the chops (depending on the thickness).
  • Remove chops from refrigerator, dredge through flour one more time and place in fry pan 2 to 3 chops (depending on size of your pan) and fry 3-4 minutes on each side (again, just depending on size/thickness of your chops)
  • Finally, success!  Renders a juicy, more tender, flavor-filled and with a dash of my Home-Made Hot Sauce!

YOUR COMMENTS ARE WELCOMED!

Mariby Corpening's

Pan-Fried Pork Chops

With Home-Made Hot Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM


Some of Mariby's Favorites


Things That Make You Go, Ooooooom!
— From The Family Fued TV Game Show

 

 

Spicy BBQ Chicken

Dragged my butt in here yesterday after work, just hungry, right!  Really, too starved and impatient to cook.  But, I had some chicken brinding, okay, two days now, so I had to cook it!  You can imagine how many fast foods I could have stopped at to get me some BBQ chicken.  You remember Holly Farms Chicken?  Well, back in the day, that was my favorite BBQ chicken; I think the sauce, really.  But, well, now, I'll tell you, none will ever be as good as making your own, with all the flavor accents you prefer.  I mean, look at it!

BBQ Chicken Spiced with Home-Made Hot Sauce

Too tired to be creative, I decided to keep it simple, just bake it in the oven.  Then, I remembered over the weekend, I'd made my own Hot Sauce (from fresh hot peppers - Jalapeno, Serrano & Pablano roasted in the oven) and OMG!  Truly, too hot for me, but a teaspoon was perfect in my BBQ sauce.  So, I threw together some BBQ sauce staples - Ketchup, a little Mustard, Apple Cider Vinegar, Honey, Grannie's Garlic Butter, Worcestershire, my favorite spices, etc., and then, that teaspoon of my home-made Hot Sauce, reapplied a few times during baking, then a quick sear under the broiler.  OMG!  It was so good, that I took these pictures AFTER I finished greaze'n on that bone! 

Your Comments Are Welcomed!

You hear me, greaze'n on that bone!  No joke!

You hear me, greaze'n on that bone!  No joke!


Mariby Corpening's

Spicy BBQ Chicken

With Home-Made Hot bbq Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM


Things That Make You Go, Ooooooom!
— From The Family Fued TV Show

Apple-Raisin Bran Muffins

Beautiful!  Golden copper brown, moist, bursting with flavors of Ginger, Cinnamon & Cloves, not too sweet, but not all healthy and Om, Om good!  I am testing out the recipe for my Apple-Raisin Bran Muffins specifically requested by a sponsor for an upcoming healthier Brunch & Learn with ANALI Yoga.  I am happy to say, it was a success my first time out!  I mean, look at it!  Oooooooom!  You will never buy a store-bought muffin again!

Though, I'll tell you a secret:  It's the same recipe as my Banana CocoNut Bread; I just switched out the Bananas for Apples and Bran Flakes instead of Coconut Flakes. Worked beautifully!

Apple-Raisin Bran Muffins

I know, it all seems so intimidating, at least initially.  In the day of being a hard-working mom, I only dreamed of being that mom, who bakes fresh breads, pies, cakes, biscuits and muffins from scratch.  Never knew I had it in me.  I'm 55 and on my own time, now, doing a little of the many things I enjoy - the art in my everyday - and it can get a little crazy - why I call it, MadlyLiving!  Baking is just one of many simpler pleasures I get to share with family, friends and guests.

The wonderful thing about baking is that once you learn the basics - you know what you know and from there, you can go anywhere, try anything new.  I am certain that one day, I will try a 3-tier wedding cake!  WOW, me!  Because now, I have developed a baking confidence and enjoy experimenting, switching out ingredients to work with what I have on hand.  I call it Baking With Chops.  You know the Food Network Show - Chops - where chefs must make something magical out of odd and unlikely food combinations. 

I encourage you to experiment with baking from scratch.  No store-bought can ever taste better than your own!  Anyway, so here's the recipe for Mariby Corpening's Scratch-Made Apple-Raisin Bran Muffins.


Mariby Corpening's

Apple-Raisin Bran Muffins

Drizzled In A Honey-Butter Glaze

Descriptions, Recipes & Images by Mariby CorpeningTM


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