Serenbe Style and Soul

with Marie Nygren

Author Archive

Tuesday

15

September 2009

2

COMMENTS

Set Your DVR

Written by , Posted in "Better Mornings Atlanta", "community supported agriculture", "cooking demo" "serenbe farms", "csa", marie nygren

I’m excited to tell everyone that on Monday morning September 21st CBS 46 Better Mornings will be having a segment on “farm to table” featuring Serenbe Farms and a cooking demo that I will be doing.

Rebecca Williams, another Serenbe resident will be showing how to put together a wonderful container garden featuring vegetables from the Serenbe Farm. You will learn about CSA’s (Community Supported Agriculture) and get information on how to sign up for your own vegetable subscription!
For my segment, I will be doing a cooking demo and discussing all sorts of fun things happening at Serenbe, the Farmhouse, and of course the blog. We will even have a taste test to compare a store bought egg and a farm fresh egg!
The show is on from 5-7 am and we will be featured throughout the entire show. If you are not up that early, don’t forget to set your DVR!

Sunday

13

September 2009

0

COMMENTS

Creating Style on a Budget

Written by , Posted in "serenbe blog", "style on a budget", ikea, marie nygren, serenbe

While in Boulder I had two goals, cooking lessons and decorating. In addition to teaching how to make my black bean casserole dish, Quinn and her friends decided they wanted to have a pretty home as their nest for their senior year. For all three girls it was about having a beautiful space. It wasn’t just about throwing a futon in, these girls were serious! Everyone  showed up with their pieces of furniture agreed on during their Junior year.              
                                                          
                 


“Before“

                                                        


“After Serenbe style”

It was an interesting exercise and collaborative effort of 3 girls and 3 moms putting a house together in a few days!
It’s amazing what can be done in 2 ½ days literally. We were in the car shopping between Target, Pier 1, World Market, TJ Maxx and local flea market shops. I had brought 4 packs of curtains with me from Ikea since there isn’t one in Boulder.
What it transpired into was amazing. 
The biggest thing of setting up a college home is that the girls were on a budget. There are some amazing finds at the stores we chose which is great when on a limited budget.

“A little paint on the wall and Voila, you have an instant nest where you can recoup, revive, or entertain!”

It all came together so beautifully. Each girl had something different and it really was a beautiful effort of bringing it all together.
The best moment was when 2 other friends walked in and said, “Wow, this looks like a real home.”
“Before”







“After Serenbe style”

Friday

11

September 2009

2

COMMENTS

New Recipes

Written by , Posted in blueberries, chicken recipes, georgia emc, marie nygren, Recipe Articles, serenbe

Here are a couple of recipes from our wonderful Georgia EMC day. I hope everyone enjoys both the chicken and the blueberry cobbler. The cobbler is one of my favorite recipes from Nathalie Dupree’s cookbooks.




“The beauty of it is that you can use any kind of fruit you like and it is so easy to prepare. Just last week, I made the same cobbler with apples and it was absolutely delicious!”

Baked Chicken stuffed with Goat cheese and Red Pepper Jelly
  • 6 chicken breasts, bone in skin on
  • 8 oz mild goat cheese, softened
  • 1 jar red pepper jelly
  •  ¼ cup olive oil
  • Kosher salt
  • Fresh ground pepper
Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for  3 minutes each side. Let cool.
Season each breast with salt and pepper on inside and outside. Stuff desired amount  of goat cheese into the pocket and place in a baking dish.  Top with 1-2 tbsp. of pepper jelly.
Place in oven and bake for 35- 40 minutes.


Blueberry Cobbler
  • 1 cup sugar
  • 1/2 cup butter
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups blueberries

Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.

Serves 8.
Enjoy!

Thursday

10

September 2009

0

COMMENTS

An afternoon in Marie’s kitchen

Written by , Posted in georgia emc, inn at serenbe, marie nygren, serenbe, southern cooking


I am excited to be a guest blogger today to tell everyone about spending a day in Marie’s kitchen.
The other day I was a part of a really fun filled afternoon. A group of co-workers from Georgia EMC had called the Inn at Serenbe and wanted to plan a team building day in Serenbe.
Their day began with visiting Serenbe farms with farmer Paige Witherington. They participated in picking vegetables and learning about organic farming.

After spending an hour on the farm, off to Marie’s house for a fantastic cooking demo, family stories and of course a great meal in the end.
When the six co-workers first arrived, Marie began the day with a wonderful display on her kitchen island featuring different stations set up with ingredients for each course. The menu was Serenbe farms tomato salad, chicken stuffed with goat cheese, fried okra fritters and one of my personal favorite desserts, blueberry cobbler!
Along with great cooking tips from Marie, each guest participated in creating the meal. They learned the proper way to slice tomatoes for the salad, chop onions, fry okra, etc. Several of the guests said that they did not cook much yet were eager to learn some simple cooking techniques.
Between the stories, tips and the inevitable way Marie makes everyone feel so welcome, within just a few minutes everyone jumped right in and the prepping began.
Soon the okra was being fried, the chicken was stuffed, the cobbler was in the oven and the dressing was being whisked!
Before we knew it the meal was complete and I think everyone was really proud to say that they had participated and learned something about being a better cook.
The fun really began at the dining table when Marie shared stories from Mary Mac’s, the history of Serenbe and her passion for cooking. With both the wonderful company and the amazing meal, our guests from Georgia EMC had a great time. Between their satisfied appetites and the sparkle in their eyes, you could see they were very pleased with the choice of Serenbe for their team building day.
Now they were off to a tour of the Serenbe community with Steve Nygren to finish out their day.
I had the pleasure of seeing Marie doing what she loves and what she does best. Cooking for others, sharing her passion not only through her food but also sharing her family stories with others in her personal kitchen.
Check back shortly as Marie plans to post the recipes from the day so she can share with her readers!
As her friend and guest blogger, I must admit it was an amazing day. I would recommend this for everyone looking for a wonderful way to experience Serenbe. If you are interested in a day with Marie, please contact the Serenbe Inn.
~Dana Widmer

Monday

7

September 2009

0

COMMENTS

Tomato, Vidalia Onion and Watercress Salad

Written by , Posted in cooking blog, marie nygren, Recipe Articles, serenbe, Serenbe Farmers Market, tomatoes


If you are looking for a way to enjoy a last blast of your summer tomatoes, this salad recipe makes a lovely addition to your collection.

Tomato, Vidalia Onion and Watercress Salad with Buttermilk Vinaigrette
  • 6 large ripe heirloom tomatoes, sliced
  • 1 large Vidalia onions, thinly sliced
  • 2 bunches watercress
  • 1 buttermilk vinaigrette recipe (see below)
On a platter, scatter the watercress. Lay the tomatoes on watercress and scatter onions across tops of tomatoes. Pour vinaigrette over entire salad.
For the Buttermilk Vinaigrette dressing, I love Frank Stitt’s recipe. He is one of my favorite Southern chefs.
  • 2 tablespoons of white wine vinegar or cider vinegar
  • 2 tablespoons of fresh lemon juice
  • 1/2 shallot, finely minced
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup buttermilk
  • 1 cup of mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons extra virgin olive oil
In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in the buttermilk, mayonnaise, and sour cream. Slowly whisk in the olive oil. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)

Tuesday

1

September 2009

1

COMMENTS

Bringing Serenbe style to Quinn’s house

Written by , Posted in black bean casserole, marie nygren, Recipe Articles, serenbe


Recently I took my youngest daughter back to school at the University of Colorado-Boulder to set up her first house and kitchen. Quinn has a house on campus with two girlfriends. All three girls invited their mom’s to help them set up.
Upon leaving Atlanta Quinn said to me, “Mom, you are going to bring Serenbe style and soul to this house, aren’t you?” With that I responded, “Of course!!

It was a fast filled two and a half days setting up their house. Luckily one of the girls moms got the kitchen organized with three sets of pans from each girl. It was so evident that the girls liked to cook as each had their own set of cookware, utensils, etc. Probably the best set up kitchen for three college seniors, fully equipped with a Cuisinart, wonderful knives, coffee pots, rice cookers, etc.


The one thing Quinn really wanted was for me to show her how to make her favorite childhood dish that I created when my girls were little. When they were growing up one of their favorite things to eat were black beans and rice. One day it came to me to make a casserole, kind of like a Mexican lasagna. So simple and easy to make and best to make in a Lodge black cast iron skillet which I will tell you more about in my post below this one!

Here is the recipe for my Black Bean Casserole:

  • 12 6″ corn tortillas

  • 1 lb. bag of black beans, cooked or 2 cans black beans (rinsed)
  • 1 4oz. can chopped green chiles
  • 3 cups cooked rice
  • 3/4 lb. pepper or monterey jack shredded cheese
  • 1 1/2 – 2 cups salsa (depending on taste)
  • 1 cup sour cream

Preheat oven to 375º. Mix cooked rice with black beans, salsa, sour cream and green chiles. Using a 12″ Lodge cast iron skillet layer 4 tortillas, then rice mixture, then shredded cheese.

Repeat with remaining tortillas, filling and cheese. You will have a total of three layers. On the top layer add additional salsa. Cook for 15-20 minutes or until cheese is melted.


Tuesday

1

September 2009

2

COMMENTS

The Beauty of Lodge Cast Iron skillets

Written by , Posted in Miscellaneous

When setting up a kitchen for the first time or even if your kitchen is complete, I believe everyone should have a black cast iron skillet and I love Lodge skillets. I love them because they are pre-seasoned!
It used to be that you had to work for days just to get your skillet perfectly seasoned. A cast iron skillet is a coveted item in everyone’s kitchen.
Some people even collect old Lodge cast iron skillets and I know many who have fought over their mom’s or grandmother’s old skillets!
In a Southern kitchen I really consider it to be a priceless item.
“The beauty, which I told Quinn, is that they are multifunctional. You can scramble an egg, caramelize onions and use it for a casserole dish. That to me is one of the beauties of a Lodge black cast iron skillet.”

So while in Boulder we found one at Target and I was so excited and I showed Quinn how to make my black bean casserole. It’s simple and everyone loves it. 

And there is nothing better than cooking together with your daughter having a lovely night together!

Friday

28

August 2009

0

COMMENTS

Southern Chef Series with Natalie Dupree

Written by , Posted in inn at serenbe, marie nygren, nathalie dupree, serenbe, Southern Chef Series

We have updated some of our original dates for our Southern Chef Series with Natalie Dupree.

Our new schedule is Sunday, October 11- Monday, October 12.
Natalie will be teaching “mastering the art of southern cooking” to a group of 10 guests. Days will be spent with Nathalie both cooking, learning her favorite recipes and hearing her wonderful stories of her many cooking adventures. 
 The chef series features Sunday and Monday afternoon cooking with Nathalie, lunch and dinner including wine and a one night stay at the Serenbe inn for each guest will be $295.
Please call the Serenbe inn at 770.463.2610 for more information and reservations.
We are very fortunate to have this opportunity to share Nathalie with 10 lucky guests! Please don’t miss out on this once in a lifetime opportunity. This will be a wonderful event to plan with your friends for a lovely little get-a-way.
As a personal friend, stay tuned to my blog for some memories and stories I have of Nathalie and her history with my mom.

Thursday

27

August 2009

0

COMMENTS

Atlanta Magazine

Written by , Posted in atlanta magazine, farm to table, grits, inn at serenbe, marie nygren, Recipe Articles, serenbe, The Hil

This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.

The Hil is owned and operated by the restaurant’s namesake Chef Hilary White and husband Jim White. The Hil is their vision for a refined, yet informal, neighborhood restaurant, with a dedication to serving simple, farm-fresh cuisine.

The magazine also features two of my recipes that I know you will enjoy! One is for my grits souffle and the other is for a wonderful summer salad with Cucumber, Fennel, Onion and Mint with a delicious Buttermilk Vinaigrette.


“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture.  And, the beauty of the dish is it can be made the day before.”

Here is my Grits Souffle recipe for you to enjoy.


  • 1 lb. grated sharp chedder cheese or goat cheese
  • 6 farm fresh or free range eggs, lightly whipped
  • 2 cups cooked Jenny Jack grits**
  • 1 cup cooked collards, chopped and drained
  • 2-4 cloves garlic, finely chopped or pressed
  • 1 tsp salt
  • 2-4 dashes of tabasco
Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

** Grits
  • 2 cups water
  • 1/2 cup grits
  • Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.

Tuesday

25

August 2009

2

COMMENTS

What’s in my refrigerator

Written by , Posted in Miscellaneous


One of my favorite things to keep in my refrigerator are caramelized onions.

Every two weeks when I am working around my house I will finely chop up 3-4 onions, heat olive oil in my lodge skillet and add the onions. Once all the onions are in, I will add more oil to make sure they are covered and cook on the lowest simmer possible.
As I continue to work around the house, I always check on the onions and stir every thirty minutes.
With very little effort, I have lovely caramelized onions in about 2-2 1/2 hours!
“The beauty of caramelized onions in your fridge is that you can easily add them to the salmon you make for dinner, use them in your morning eggs or add them to any pasta dish”.

The possibilities are truly endless and I think you will agree that this is a great staple to have in your own refrigerator.
I’d love to hear how you use your caramelized onions, so feel free to email me: marie@serenbestyleandsoul.com.
Enjoy!
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About Marie Nygren

MarieNygrenBio-200x300

When people ask me what I do, I tell them I’m the co-founder of the Serenbe community and the Inn at Serenbe. But, the truest Read More...

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