Garlic & Rosemary Leg Of Lamb

Oom!  Oom!  Oom!  Okay, soooo, I mean, WOW!  My first time out, with instruction, of course!  So, I told you my ex can cook ... meat.  Oh, he puts a hurt'n on some meat!  So whenever he breezes through town to visit my daughter, he often brings a fresh cut leg of lamb!  The last several times, I watched with intent - just so intimated.  But this time, I took the plunge, added my seven senses, and there you go! #ThingsThatMakeYouGoOom

Mariby Corpening's Garlic & Rosemary Leg Of Lamb

Garlic & Rosemary Leg Of Lamb

Ooooooom!  Can you see the pockets of garlic?  Not to mention the flavors enhanced by the garlic butter* and spicy mustard, I mean, what more can I say, except, well here's how easy it is to prepare.  WOW!  That I can even say that ... now!

INSTRUCTIONS:

• Set your oven temperature to 375F

• Rinse and pat dry the leg of lamb

• Score on both sides (leaving pockets to stuff)

• Stuff garlic cloves into the pockets

• Rub in your seasonings (salt, both lemon and hot pepper, rosemary, garlic powder, etc.)

• Rub on garlic butter* and spicy brown mustard (ensure to get down in the pockets)

• Place open-faced on baking sheet (lined with foil for easy clean up)

• Bake for 45 minutes, then flip; bake another 45 minutes, then check for tenderness

• Takes about 1.5 to 2 hours (depending on size of leg; this one's small)

• Best served from the oven hot to the table - just my preference!

Reminder:  Grannie keeps a steady supply of Garlic Butter (fresh cloves of garlic and olive oil ground to paste; takes the flavor of almost anything up a notch!

COMMENTS WELCOMED!

Mariby Corpening's

Garlic & Rosemary Leg of Lamb

Descriptions, Recipes & Images by Mariby CorpeningTM

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Garlic & Butter Pan-Fried Chicken

I am convinced now, on approaching my 50s, would you believe:  I have given up sex for cooking!  Oh, because my fried chicken (visually) is like, well, might as well be my man - spicy, juicy, sweet, just hot!  Oh, I am on it!  [you hear me!] Know that I have been on a mission to discover my best fried chicken recipe - a little less of this, a lot more of that - and I mean, like no man hunt I've ever dreamed up!  And it looks sooooo good!  Doesn't it?  Try to imagine herbs, garlic & butter!  #ThingsThatMakeYouGoOom

Fried Chicken with Herbs, Garlic, Butter!  Ooooooom!

Truth be told, I am still working on some of the main points, like, balance of herbs and seasonings, the heat, the sweet, the crispiness, the juiciness, the table appeal, etc., but, like, all at the same time!  It's like, when I get the spices perfect, then it's not enough heat or when I get the brinded juiciness, then it's not so crispy; you know, how we try to get all the preferred qualities in one man?  Yup, on first site (like chicken), he might be a little raw, pale, hairy even or just roughly cut, but so much potential!  So, you keep trying to work with it, uh, uh, I mean, him!  You know what I mean? 

Anyway, let me get the recipe down and I will post it!  I am almost there!  Meanwhile, I'm already dreaming on the next round of men, uh, uh, I mean, fried chicken; I've pan-fried; I've oven-fried; Next, I'm going in deep ... fried, that is!  I'll see you again, when I come up for air!  Mariby Corpening's Just Ought To Be Famous Fried Chicken Recipe.

COMMENTS WELCOMED!

Mariby Corpening's

Garlic & Butter Pan-Fried Chicken

Descriptions, Recipes & Images by Mariby CorpeningTM

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Quick Jams & Compotes

This, you must do!  I bet you never knew how quickly and easily you can make your own fruit jams, preserves, compotes and fillings with mainly just fruit, sugar (sweetner) and lemon.  I assure you that once you realize how much more flavorful - made to your tastes (less sugar, more fruit chunks) your own fresh-made fruit mixtures (conserves) will be ... what's that phrase among cooks, you will never do store-bought again! #ThingsThatMakeYouGoOom

Before I made my own quick jams, preserves and fillings, I always thought you had to do that whole canning thing (special pot, boiling water, pressure cooker, tongs, gloves), which is necessary for storing, mass production, consumer sales, you know, stuff like that.  But, did you know that you can make just one small jar for this dish, this week, this fruit mixed with that, refrigerate, and maybe next week, try another fruit or fruit combination, different spices, herbs, cordials (cinnamon, hot pepper, mint, liqueurs, etc.); you know, play with flavor!

Plum Compote I ladle over my made-from-scratch Banana CocoNut Pancakes! Ooooooom!

Quick Jams & Compote

For quick and easy compote for breakfast, think 2-3 cups of fruit to 1 cup of sugar (though, personally, I do much less sugar (1/2 to 3/4 cup) depending on the fruit's sweetness or sourness. 

Basic Ingredients:

• 2-3 cups fresh fruit (diced, chunked or cut up however, preferred)

• 1/2 to 1 cup sugar (to your preference)

• 1 lemon OR orange zested and juiced (1/4 or more to taste, depending our sourness of fruit)

• 1 tsp vanilla extract

• Pinch of salt

Quick Prep:

• After cutting up the fruit, set aside 1/2 cup or so (leave uncooked)

• Place all ingredients in a small sauce pan/pot (except the vanilla extract)

• Bring to boil/bubbling (3-5 minutes)

• Turn down and let simmer until fruit begins to break down (10 minutes or so)

• Remove from heat, stir in vanilla extract and add uncooked chunks of fruit

• Let cool and serve (warm, hot or cold)

Note:  Most preserve/canning recipes use pectin for gelling and thickness!  I am happy with the natural thickening from the fruit itself (and from refrigeration), so I don't bother with it.  A reminder that my quick and easy recipe is NOT for canning, but for more immediate consumption - today, this week!

COMMENTS WELCOMED!

Quick & Easy Fruit Jams, Preserves & Compotes

Descriptions, Recipes & Images by Mariby CorpeningTM

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Mariby's Buttermilk Slap Biscuits

Oh, but My Buttermilk Slap Biscuits!  Though, these days, yes, I can slap them together and yes, they are, I am told, slap-me good, that's really where it all began for me - Bread & Comfort!  Remember, I did not cook until recent years.  Like most of my guests, I was a hard-at-working mom, so there was little to no time for the traditional role, as mom.  But, I always wanted to be that mom who baked biscuits, pies, cakes and Sunday Breakfasts - the kind that invokes warm memories for my child, my grandchildren and generations to come!

Slapped with Chunks of Cheddar Cheese #BlackEyeBiscuits'

My Best Ever Buttermilk Biscuits

And when I knew I would finally have my bed & breakfast, I set out to make from scratch, The Best Buttermilk Biscuits Ever!  I read books and articles; I watched videos and cooking shows; I tested and compared recipes, the pros, the cons, etc. And, well, I must give kudos to an old woman, out in the mid-west, looked to be somewhere very cold, whom shared (by video) her biscuit-making process. I absolutely loved her kitchen, the real deal, not all modern, made up and perfect, but used, “lived in,” warn and real! Though, she made her biscuits in a cast iron skillet, she hand tossed everything to form drop biscuits. So, that is where I began!

The idea - in anything I do - is to make it memorable!  While every meal is prepared with thoughtfulness and for the love of it, I will say that my guests were particularly excited about my biscuits - light, fluffy, melt-in-ya-mouth good, always served hot out of the oven, slathered in softened butter and topped with raw honey, black molasses or my fresh-made strawberry preserves. [yeah, I'm showing off, now] But, Oooooooom! #SlapBiscuits, #ThingsThatMakeYouGoOom

COMMENTS WELCOMED!

Mariby Corpening's

Best Ever Buttermilk Slap Biscuits

With Fresh-Made Strawberry Preserves

Descriptions, Recipes & Images by Mariby CorpeningTM

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Shrimp & Pasta Alfredo Sauce

Oooooom!  I mean, honestly, if you've ever had fresh-made Alfredo sauce, you will never go back to the bottled or canned variety.  Remember, you're talking to someone who swore by this particular brand I'd used for years; but, I wasn't a cook back then and always just so happy to be mere recipient of a good cooked meal; single and running, you're just hungry and ready to eat!  No time for cooking! #ThingsThatMakeYouGoOom

Years back, when I had a 9-5, and I mean, I dragged my butt up in the house that day ... hungry!  I remember the aroma coming from the kitchen; I'm not kidding, made me weak.  It was Grannie stirring her fresh-made, actually more a Bechamel - oh, but the garlic, the creaminess, the butter, the cheeeeese!  I was so happy!  Never had a pasta sauce moved me so!  And don't get me started, have you ever had it with fresh-made pasta?  OMG!  Working on that next!

Fresh-Made Alfredo Sauce

This recipe was born out of my love for the good in fresh food and it's easy, too - REMEMBER equal parts butter, cream and cheese:

• 1 cup (2 sticks) of butter

• 1 shallot or sweet onion (minced)

• 4 garlic cloves (mashed/pureed)*

• 1 cup heavy cream AND/OR I like to add Mexican Crema

• 1 cup Parmigiano-Reggiano (finely grated) (I also add Mozzarella or Gruyere)

• 1/2 tsp salt (to taste) OR my favorite add-in - finely chopped anchovy (to taste)

• 1/4 tsp black pepper

• Pinch of cayenne pepper

• Pinch of nutmeg

• Pinch of cornstarch (for thickening, if necessary)

• Roasted broccoli, spinach, tomatoes, sweet onions, bell peppers

• Fresh basil, scallions or parsley (for garnish)

Although, I most often top off my Alfredo Pasta with shrimp, it serves just as well with scallops, salmon or any grilled fish, lobster, chicken, etc., prepared your way, along with whatever pasta you prefer.

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* Grannie makes a Garlic Butter (garlic and olive oil whipped to a paste) we keep on hand and use in almost everything!  It takes anything up a notch (spreads, salad dressings, sauces, gravies, etc.)!

Mariby Corpening's

Shrimp & Pasta Alfredo Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM

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