Banana CocoNut Bread

So, here's the thing about my Banana CocoNut Bread, before I made it myself, I just would not eat it!  Never liked even the thought of bananas and a lot of nuts in a dense bread.  Until, I came across the recipe, Janet's Rich Banana Bread.  And, I do mean my first time out, I made her version and fell into some banana-nut love!  The batter alone is tasty enough (I lick my fingers and the bowl, by myself), light texture, not too sweet and very savory, and when it comes out of the oven, the crispy end pieces ... are what families fight over. It was a proud day for me - a battle over ... my bread!  #ThingsThatMakeYouGoOom

My Favorite Banana-Nut Bread

From there, I tweaked it to my tastes, to include sweet coconut, only my favorite nuts, fresh ginger, etc.  When, I'm having guests, for a more festive dessert appeal, I even top it with a Warm Plum Compote and my favorite, Honey Butter.  Oooooom!  And I always, always make two loaves (one to keep and one to share).  Trust me, you want your own loaf!

So, I must give credit to Janet for enlightening me on not only the great taste, the light texture, but even the, uh, uh, nutrition.  All around, some good stuff ... going down!  Oooooom! 

See recipe and instructions and let me know how it turns out ... for you, too?

COMMENTS WELCOMED!

 

Banana CocoNut Bread

With Warm Plum Compote

Descriptions, Recipes & Images by Mariby CorpeningTM

Shrimp Fried Rice

Who doesn't love Fried Rice!  Though, I promise you, nobody's fried rice can possibly taste better than what you make yourself, because in it is everything you love and then some.  As you can see, for me, I always have to ask for extra egg and extra onion.  You might prefer yours with more or different vegetables, less rice or more meat.

No recipe necessary, because this fried rice will be to your taste and it's easy!  What I will give you is some key preparations (for me):

Key preparations for my Shrimp Fried Rice

  • Roast (as opposed to stir-fry) all vegetables in the oven, before adding to the rice (30 minutes)

  • Lightly season the shrimp (soy sauce, roasted garlic powder, pepper) and saute in brown butter

  • Flavor the rice in the boil/simmer with turmeric (yellow tint), garlic, bay leaf, hot pepper, etc.

  • Then fry the rice in brown butter (or bacon grease, if on hand), ensuring some crispiness

  • Lots of fresh-squeezed lemon and lots more of fresh-roasted garlic

  • Fresh herbs whenever possible/available

  • Add more of anything else you prefer

I add herbs and seasonings (Rosemary, Thyme, etc.) and only a little soy sauce, extra scrambled eggs, onion, carrots, sweet and hot peppers, capers, fresh spinach, sun-dried tomatoes, shrimp, scallops, chicken and/or whatever moves you.

It's a WOW preparation.  You may never order out for fried rice again! #ThingsThatMakeYouGoOom

Your Comments are welcomed!

My Favorite Shrimp-Fried Rice

With Extra Egg and lots of garlic & Onion

Descriptions, Recipes & Images by Mariby CorpeningTM

Peruvian-Spiced Fried Chicken

Although, and of course, I love fried chicken, I don't fry often enough to re-use the oil soon enough, so I sought out to make fried chicken that's cooked much more easily in my oven and that makes up for the crunchiness, at the very least, in shear flavor. 

To date, I have not had chicken cooked in any manner more flavorful than Peruvian Roasted Chicken, hence the inspiration for my choice of seasonings.  So, I created a dry mix of Peruvian spices and married it with sometimes a quick pan fry and mainly oven-fried chicken recipe.  Ooooooom! #ThingsThatMakeYouGoOom

Peruvian-Spiced Fried Chicken

See Recipe for Mariby Corpening's Oven-Fried Chicken.  NOTE that for crunchiness, I tried ground Melba Toast, an application (for crunchiness) I saw on an episode of America's Test Kitchen and now use it. I have also tried a crunchiness from rice, Grannie grounded for me in the food processor, which also renders a rice flour that could be used instead of all-purpose flour; but I am still playing around with my ideal application for ensuring the crunch in my mainly oven-fried chicken.  No matter, the flavor-filled Peruvian spice mix sets it apart! 

COMMENTS WELCOMED!

One healthy-minded guest said to me

 I don't even eat chicken legs, let alone fried, but this has outstanding flavor!  Delicious!

Peruvian-Spiced Fried Chicken

Descriptions, Recipes & Images by Mariby CorpeningTM

Breakfast Sandwiches

Egg & Cheese with Roasted Vegetables on a My Scratch-Made Buttermilk Biscuit! Oooooooom!

Egg & Cheese with Roasted Vegetables on a My Scratch-Made Buttermilk Biscuit! Oooooooom!

As you should know by now, I am a breakfast enthusiast!  I so love breakfast, the idea alone - to break your fast - is cause for celebration.  I delight in every aspect - the awakening, the dawn, the dew, the sun rising, the crisp morning air, the quiet, the calming peacefulness, fresh ground coffee, etc..  I mean, just everything about it, including the preparation to break my fast!  No matter from the weekday quick and simple to, as much, the weekend spread. 

Specialty Breakfast Sandwiches

Breakfast+Sandwich.jpg

So, on any particular morning, I might have had, from the night before, some Kale, Spinach, Roasted Vegetables sauteed in onions, garlic and herbs, which would fortify a weekday morning's mere egg and cheese sandwich; taken up a notch on a weekend morning with a breakfast meat (bacon, sausage, smoked salmon, etc.) and a smear of a quickly-whipped aioli or my homemade Peruvian Green Chili Sauce (rather than butter) on a toasted English muffin. #ThingsThatMakeYouGoOom

Bacon, Egg & Cheese McMuffin

Bacon, Egg & Cheese McMuffin

Oooooom!  It tastes soooo good!  Not only looks it, but the flavor combination is amazing.  See My Brunch Page and reserve your very own I DREAM A BRUNCH Experience today! 

It's What I Do! 

COMMENTS WELCOMED!

Bacon, Egg & Cheese with Sauteed Onions & Peruvian Green Chili Sauce on an English Muffin! Oh, WOW!

Bacon, Egg & Cheese with Sauteed Onions & Peruvian Green Chili Sauce on an English Muffin! Oh, WOW!

Egg & Cheese Breakfast Sandwich

With Sauteed Onions & Peruvian Green Chili Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM

Roasted Tomato & Garlic Pasta Sauce

Oooooom!  You have never had a pasta sauce this hearty, this flavorful, this good - on the first day!  I made this yesterday, just to use up the tomatoes in my fridge.  I prefer a chunky tomato sauce filled with meaty pieces of whole and/or cherry tomatoes, sweet onions, lots and lots of garlic, sweet and hot peppers and all roasted together in the oven - before I dump them into my sauce. 

Roasted Tomato & Garlic Pasta Sauce

I recommend you make a double batch of the sauce and keep it in the freezer.  The flavor will have intensified and will blow you away!  The secret is the roasting of the tomatoes, onions and especially, the garlic - lots of it!  For Recipe & Instructions

COMMENTS WELCOMED!

Roasted Tomato & Garlic Pasta Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM

#ThingsThatMakeYouGoOom