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? #ThingsThatMakeYouGoOom

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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Some of Mariby's Favorites

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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! #ThingsThatMakeYouGoOom

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

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Some of Mariby's Favorites

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“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! #ThingsThatMakeYouGoOom

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!

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Mariby Corpening's

Spicy BBQ Chicken

With Home-Made Hot bbq Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM

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“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!  #ThingsThatMakeYouGoOom   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.

Your Comments Are Welcomed!

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Mariby Corpening's

Apple-Raisin Bran Muffins

Drizzled In A Honey-Butter Glaze

Descriptions, Recipes & Images by Mariby CorpeningTM

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Mariby's Featured Favorites

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“Things That Make You Go, Ooooooom!”

— From The Family Fued TV Show

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Chicken Yassa

Om, Om, Om, we go, every time I make this dish!  SENEGALESE CHICKEN YASSA - One of the main dishes of Senegal, West Africa!  Essentially, grilled (baked, stewed or even fried) chicken in a caramelized onion and mustard sauce, most often served over Jasmine rice. This is my version, though, I can't even take full credit, as it's the most popular dish in Senegal, West Africa. 

I have had the extraordinary experience of living somewhat of a Senegalese life and have embraced some of its culture - especially, the cooking.  I won't brag about it too much, because although my version tastes pretty dang good, it doesn't touch the authentic preparations by my ex and his sisters!  WOW, can they cook!  The fresh herbs, the mix of seasonings, Oooooooom!  #ThingsThatMakeYouGoOom

Senegalese Chicken Yassa

I try to get as close as possible to authentic Yassa, though, with my spin.  Essentially, it's a chicken and rice dish with a gravy of mainly mustard, onions and lemon and, of course, herbs and spices, all mixed together and baked in the oven.  But, well, I like my chicken first seared, then grilled separately from the sauce and later placed in the already cooked-down mustard sauce (either simmered or baked) with tons of onions, lemon and garlic.  Served over a perfectly cooked Basmati or Jasmine Rice (no Uncle Bens, please) with a side of a fresh green salad, fresh-baked bread and a pitcher of Bissap (Hibiscus), the national drink of Senegal. 

A simple, but tasty dish.  Look up Chicken Yassa on the internet and try making your own version.  No matter how you do it, it is always just good! 

Your Comments Are Welcomed!

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Mariby Corpening's

Senegalese Chicken Yassa

With Caramelized Onions & Lemons In A Spicy Mustard Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM

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“Things That Make You Go, Oooooooom!”

— From A Family Fued TV Show

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