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. #ThingsThatMakeYouGoOom

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

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Some of Mariby's Favorites

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“Things That Make You Go, OOOOOOM!”

— From A Family Fued TV Game Show

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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!  #ThingsThatMakeYouGoOom

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)!

Things that make you go, Oooooooom!

Mariby Corpening's

Blueberry Muffins

Made from scratch With only fresh blueberries

Descriptions, Recipes & Images by Mariby CorpeningTM

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“Things That Make You Go, OOOOOOM!”

— From A Family Fued Game Show

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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