Suzy's Chicken Soup

Suzy Bee’s Kitchen

Easy Chicken Soup

Ingredients:

2 Boneless Chicken Breasts, Cooked & Shredded

2~3 Carrots, Washed & Sliced

2~3 Ribs of Celery, Sliced

1 Small Sweet Onion, Diced

6~8 Cups Chicken Stock

2~3 Cups Wide Egg Noodles

Sea Salt, Lemon Pepper & Garlic Powder to Taste

In a large stockpot sauté onions in 2 TBSP. of Butter, Add Chicken Stock, Carrots, Celery & Seasonings bring to a boil then reduce heat to a simmer for 20 minutes. In the mean time take cooked chicken breasts & shred with two forks. Add chicken into stock mixture. Cook until veggies are tender, add noodles cook until soft.

Serve with your favorite salad, bread & wine…

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Blood Orange Martini

Suzy Bee’s Kitchen

Blood Orange Martini

Ingredients:

4 oz. Grey Goose Vodka

1/2 oz. Orange Liqueur

2 oz. Blood Orange Juice

1 Cup Crushed Ice

Cocktail Shaker

Cocktail Strainer

Sprig of Fresh Mint

*Sugar to Rim Martini Glass (option)

Run tap water over Martini Glass place into freezer.

Next place crushed ice into cocktail shaker, pour vodka; liqueur & juice over ice put top on shaker give two~four vigorous shakes & pour through strainer into chilled glass.

*Take the chilled glass & swirl on a plate with sugar. Do this before you pour Martini mixture into glass.

Garnish with sprig of mint.

                                           Cheers! 

©SuzyBeeWolf 2014

1950's Chex Party Mix

Suzy Bee’s Kitchen

1950’s Original Chex Party Mix

Ingredients:

Preheat oven @ 275 degrees. Prepare a baking sheet set aside.

 

1/2 Cup Melted Butter

2 TBSP. Worcestershire Sauce

1 1/4 tsp. Seasonal Salt

1/4 tsp. Garlic Salt

2 Cups Rice Chex Cereal

3 Cups Wheat Chex Cereal

1 1/2 Cups Cocktail Peanuts

1 1/2 Cups Pretzel Rods

Melt Butter, stir in Worcestershire Sauce, Season Salt & Garlic Salt to melted 

mixture. Pour cereal, Nuts & Pretzels into an XLG mixing bowl. Coat well with butter mixture, spread on baking sheet. Bake for 40 minutes stirring every ten minutes.

Let cool down before storing into an airtight container.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Scones

Suzy Bee’s Kitchen

Sun Dried Tomato, Goat Cheese & Herb Scones

Preheat oven to 450 degrees. Prepare baking sheet set aside.

Ingredients:

2 1/4 Cups Heaping Baking Mix

1 Healthy Handful of Sun Dried Tomatoes, Julienned

2~4 Shakes of the following: Garlic Powder, Rosemary, Pepper & Italian Seasonings

1/2 Cup Creamy Goat Cheese

1 Cup Buttermilk, use sparingly

In a large bowl whisk together baking mix, seasonings & sun dried tomatoes. Add in goat cheese & stir in milk slowly. Batter should be moist. Shape with hands turn out onto floured cutting board knead dough 5~8 times. Pat or roll out dough to 1/2" thick. Either cut out with 3” round cookie cutter or make the rustic cut with your knife.

Place scones/biscuits on parchment paper covered baking sheet, brush with garlic herb butter.

Bake @ 450 degrees for 8~10 minutes until golden brown, serve with butter or a nice Plum & Port Chutney.

This scone is a nice accompaniment with soups or a mixed green salad…  

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Winter Cream Veggie Soup...

Suzy Bee’s Kitchen

Winter Cream Vegetable Soup

Ingredients:

1~2 Cups Leftover Mashers

1 Leek Sliced

4~6 Cups Cauliflower, Broccoli & Carrots, Fresh Frozen

1~2 TBSP. Garlic Minced

4~6 Cups Chicken or Veggie Broth

Sea Salt & Pepper to Taste

1 Honey Crisp, Slice & Rough Chop (Optional)

Place all the ingredients into a large stock pot, cover with broth bring to a boil the reduce heat to a simmer for 20~25 minutes until veggies are fork tender. Turn off heat & use your hand held emulsifier so cream soup to the desired thickness.

Top with grated cheese, chives & crumbled peppered bacon

Serve with your favorite bread & salad... 
Don't forget the red wine.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Breakfast Pizza...

Suzy Bee’s Kitchen

Holiday Breakfast Pizza

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or use a baking stone. Set aside.

Ingredients:

4~6 XLg Eggs, a soft scramble

1 Small Leek, Washed, Rinsed & Sliced

6~8 Pepper Bacon, Cooked& Crumbled

1~2 Slices of Honey Baked Ham, Cubed

1/4 ~1/2 Bell Peppers in Assorted Colors, Sliced Thinly

1~2 Cups Grated White Cheddar Cheese

1~2 Cups Shaved Parmesan Cheese

Infused Tomato Sea Salt, Smoked Black Pepper & Garlic Powder to Taste

1 Bag of Simply O’Brien Hash Brown Potatoes

2~4 TBSP Melted Garlic Herb Butter

In a large mixing bowl toss together hash brown potatoes with 2 TBSP. melted butter and seasoning to taste.  Spoon out hash browns on to prepared baking sheet. Spread hash browns out to a nice thin layer. Place in to preheated 350 degree oven and bake for 25~30 minutes. The edges will be lightly browned.

While the hash browns are baking you can cook up the bacon and crumble it, Cube ham, Cook eggs to a soft scramble. Slice leeks & assorted bell peppers thinly. In a large mixing bowl toss breakfast meats, bell peppers, leeks and grated cheeses add some seasonings to taste set aside bowl until hash browns are done baking.

Take hash browns out oven add the soft scrambled eggs first. Next add meat, veggie & cheese mixture spread evenly on top of eggs. Any extra cheese leftover sprinkle over entire mixture then put back into the oven bake for additional 20~25 minutes until cheese is melted & golden brown.

Let stand for 5~10 minutes before cutting. Serve with your favorite Christmas beverage.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Earthy Corn Muffins

Suzy Bee’s Kitchen

Earthy Corn Muffins

Preheat oven @ 425 degrees. 

Prepare muffin tin set aside.

Bake for 15 ~ 18 minutes or until pick comes out clean.

Ingredients:

1 1/2 Cups of Self Rising Flour

1/2 Cup Corn Meal

1 1/2 Cups Sweet Frozen Corn

2 XL Eggs

3/4 Cup Buttermilk

1 Stick of Butter Melted

6 ~ 8 Strips of Bacon Cooked and Crumbled

1/2 Green Bell Pepper Chopped

1 Cup Grated Sharp Cheddar Cheese

1/2 Vidalia Onion Chopped

In a large bowl whisk together dry ingredients. Set aside.

Pour Buttermilk into measuring cup. Add eggs and slightly mix together. Set aside. Melt Butter Slowly.

Add all the chopped veggies to the dry ingredients. Next add buttermilk mixture, grated cheese and crumbled bacon. Gently fold in melted butter.

Scoop out batter into prepared muffin tin about 3/4 full.

Bake @ 425 degrees. For 15 ~ 18 minutes or until golden brown.  

Cool for 5 minutes, place muffins on cooling rack

Serve with you favorite salad or soup…

Enjoy!

©SuzyBeeWolf 2014

Suzy's Mashers

Suzy Bee’s Kitchen

Suzy’s Mashers…

Ingredients:

6~9 Lg. Yukon Potatoes, Washed & Cubed Largely

4~8 Cups Veggie Stock

Sea Salt, Pepper, Garlic Powder & Dry Salad Dressing Mix

1/2 ~1 Cup Butter Milk

1/2~1 Sour Cream

1 Stick of Butter, Softened

1~2 Leeks, Sliced & Rinsed

1~2 Cups Grated White Cheddar Cheese

In a large pot bring veggie stock, potatoes & salt to a boil. Boil until potatoes are fork tender. Drain potatoes over leeks put potatoes & leeks back into pot add butter, milk, sour cream, dry salad dressing mix, pepper and salt to taste. Hand mash to desire consistency. 

This is one of my dishes I do by feel & taste. I usually leave the peel on the potatoes & there are usually a few lumps of potatoes for an interesting texture.

I serve these potatoes with my Meatloaf, Pork Tender Loin, Chicken or Turkey.

If there are left over potatoes I use them in my Corn Chowder or Potato Leek Soup or Potato Pancakes.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Bacon Wrapped Meatloaf...

Suzy Bee’s Kitchen

Bacon Wrapped Meatloaf…

Ingredients:

1 LB. Ground Turkey

1 LB. Ground Beef

1 Small Sweet Onion, Chopped

1 Cup Fresh Rosemary Bread Crumbs

1~2 Cups Grated Cheese

1/2 Orange Bell Pepper

1 Cup Barbecue Sauce

5~6 Shakes Worcestershire Sauce

1~2 Lg. Eggs, Slightly Beaten

Sea Salt, Pepper, Garlic Powder & Italian Seasonings to Taste

18 Pieces of Apple wood Bacon or Pepper Bacon

In a large mixing bowl add ground meats, chopped onion, eggs, seasonings, bell pepper, bread crumbs, grated cheese, barbecue sauce & Worcestershire to taste. Mix with your hands gently.

On a prepared baking sheet lined with parchment paper shape the loaf to your desired liking. Take the bacon and lay it width~wise next weave the leftover bacon to make a nice basket weave.

Slide baking sheet into a preheated 375 oven, bake for 30~ 40 minutes. I like my meatloaf with pink in the middle. 

Let stand for 10~15 minutes before slicing. 

I serve this comfort food with my ultimate mashers…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Easy Chocolate Cookies

Suzy Bee’s Kitchen

Easy Chocolate Cookies…

Preheat oven to 350 degrees. Prepare a cookie sheet pan with parchment paper set aside.

Ingredients:

1/2 Cup Butter, Softened

1 Cup Brown Sugar

1 Lg. Egg

1 tsp. Pure Vanilla

1/2 Cup Dark Cocoa Powder

1 1/2 Cups Self Rising Flour

1/2 Cup Sprinkles

In a large mixing bowl cream butter, sugar, egg & vanilla until light & fluffy set aside.

Next sift together flour & cocoa powder slowly stir into cream mixture add sprinkles into cookie dough.

Make 1 ½” balls with your hands, place on baking sheet.

Slide into preheated oven & bake @ 350 degrees for 10~12 minutes.

Let cool for 5 minutes & transfer to wire rack.

This is one of my recipes I make when I need a Chocolate fix! It’s easy, fun & satisfying all at once.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I'm passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

**Note: You can substitute the Sprinkles with the all Chocolate Sprinkles or Red & Green Sprinkles for Christmas or Mini Dark Chocolate Chips.

Baked Strascinati Pugliesi

Suzy Bee’s Kitchen

Baked Strascinati Pugliesi

Preheat oven @ 350 degrees. Prepare a baking dish set aside.

Ingredients:

1LB. Dried Strascinati Pugliesi, Cooked & Drained

3 Cups Marinara Sauce

1 Lg. Zucchini, Grated or Julienned

1/2 Lg. Sweet Onion, Sliced

6~8 Cloves Garlic, Crushed

1~2 Heirloom Tomatoes, Diced

1 Cup Baby Bella Mushrooms, Sliced

1~2 Cups Grated Mozzarella

1/2 Cup Cream Cheese, Softened

Salt, Pepper & Italian Seasonings to Taste

In a large pot bring water to a boil, add dried pasta cook for 15 minutes.

In a large bowl combined Zucchini, Tomatoes, Mushrooms, Garlic & Cheese plus Seasoning.  Add drained pasta, stir gently. Pour mixture into prepared baking dish. Sprinkle 1~2 handfuls of grated cheese, Bake uncovered. 

Place in 350 degree oven bake for 50~60 minutes until bubbly.   

Let stand for 10~ 15 minutes before serving with your favorite Garlic Bread & Arugula Salad.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                   ~ Bon Appetit ~

©SuzyBeeWolf 2014

Mac Adult Style

Suzy Bee’s Kitchen

Mac & Cheese Adult Style…

Preheat oven @ 375 degrees.

*Prepare a baking dish set aside.

Ingredients:

3/4 Box of Cellentani, Cooked (Reserve water for White Sauce)

2 Cups White Garlic Sauce

2 1/2 Cups Grated Gruyere/Swiss Cheese

1 TBSP. Good Quality Mustard

1 Cup Whole Milk Ricotta

1/2 Cup Sour Cream

1 Leek, Sliced & Rinsed

12 Pieces Peppered Bacon, Cooked & Crumbled

Garlic Powder & Pepper

Salt for Water

In a large pot bring salted water to a boil. Cook pasta for about 12 minutes.

While pasta is cooking put the following ingredients into a large mixing bowl: Grated Cheese, Sliced Leek, Sour Cream, Ricotta Cheese, Crumbles Bacon, Garlic Powder & Pepper gently fold ingredients together, set aside.

After pasta is cooked drain off 2 Cups of the pasta water for your White Sauce.

Stir cooked pasta into Cheese mixture.

Next add 4 TBSP. Butter & 4 TBSP. Flour to a medium saucepan whisk together add pasta water slowly, add 1/4~1/2 cup heavy cream whisk mixture bubbly & thickened, lastly whisk in Mustard. Pour White Sauce over Pasta Mixture, gently fold in. Pour mixture into a prepared baking dish.

*This is where I get creative & prepare my baking dish with a Garlic Herb Butter.

Put baking dish onto a covered baking sheet slide into the oven & bake @ 375 for 30 minutes, increase the oven to 500 degree bake additional 10~20 minutes. Look after 10 minutes to see if the Mac & Cheese has browned to your liking!

Remove from oven, cool for 15 minutes before serving.

Serve with a nice Red Wine…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Sauteed Caramel Apples

Suzy Bee’s Kitchen

Sauteed Caramel Apples…

Ingredients:

1/3 Cup Brown Sugar, Packed

2 TBSP. Butter

2 Large HoneyCrisp Apples, Sliced

1/4 Cup Pecans, Toasted & Chopped

In a large skillet melt butter & brown sugar until sugar has dissolved. Next add sliced apples & cook for 5~7 minutes until tender. Stir in pecans & serve with a dollop whipped cream.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Spanish Rice

Suzy Bee’s Kitchen

 Easy Spanish Rice…

Ingredients:

1 Box Rice a Roni

1 14oz. Can Diced Tomatoes

2 Cups Veggie Stock

1/2 Chopped Sweet Onion

2~3 TBSP. Minced Garlic

1 Cup Sweet Corn

In a large skillet cook vermicelli, seasonings, butter & onions until golden brown. Next add veggie stock & diced tomatoes. Gently stir mixture, cover with lid & simmer on low heat for 15~20 minutes. Fluff with a fork & serve with your Tamale Pie…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                                ~ Bon Appetit ~

©SuzyBeeWolf 2014

Tamale Pie

Suzy Bee’s Kitchen

Tamale Pie…

Preheat oven @ 350 degrees. Prepare a 9”X9” baking set aside.

Ingredients:

1 LB. Ground Meat

1/2 Sweet Onion, Sliced

1 Cup Sweet Corn

1 15 oz. Can of Black Bean, Rinsed & Drained

1 Cup Salsa

1/2 Can Chopped Chilies, Optional

Taco Seasonings, Pepper & Garlic Powder

1 1/2 Cups Grated Cheese

Topping:

1/2 Cup Each of Corn Meal & Self Rising Flour

1 Egg

1/2 Cup Buttermilk

2 TBSP Butter, Softened

2 TBSP Sugar

1 tsp, Salt, Pepper & Garlic Powder

1/2 Cup Grated Cheese

1/2 Cup Sweet Corn

In a mixing bowl whisk together cornmeal, flour, butter, sugar, seasonings, buttermilk & egg, add grated cheese & corn. Spread half of the mixture on the bottom of your prepared baking dish set aside.

In a large skillet over high heat brown onions, ground meat & all the seasonings, next add beans & salsa let simmer for 10 minutes. Gently stir in grated cheese, pour mixture over cornmeal, next spread the remaining cornmeal on top of meat mixture evenly.

Place in oven & bake @ 350 degrees for 25~30 minutes or until golden brown.

Serve with Spanish rice, Recipe to follow.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Harvest Bread Pudding...

Suzy Bee’s Kitchen

Harvest Bread Pudding…

Preheat oven @ 325 degrees. Prepare a baking dish, set aside.

Ingredients:

5~6 Lg. Day Old Cinnamon Buns, Cut into 3^rd’s both ways

4~6 Strips of Applewood Bacon, Cooked & Crumbled

1/2 Lg. Sweet Onion, Sliced & Caramelized

1 Cup Grated White Cheddar Cheese

Salt, Pepper & Garlic Powder to Taste

1~2 Shakes Pumpkin Seasonings

1/4~1/2 Cup Pecan Maple Syrup

1 Cup Pumpkin

1 Cup Heavy Cream

1/2 Cup Sour Cream

5 Lg. Eggs

1/2 Dried Cranberries

1/4 Cup Roasted Pumpkin Seeds

In a large bowl whisk together eggs, cream, pumpkin, sour cream & seasonings, set aside.

In another bowl combine cubed rolls, caramelized onions, dried cranberries, grated cheese & chopped bacon. Pour egg mixture over bread mixture. Make sure all the ingredients are well coated. Pour this mixture into prepared baking dish. Drizzle Pecan Maple Syrup over mixture then run a knife through mixture making a swirling motion. If you have any grated cheese leftover sprinkle on top. Cover with plastic wrap, refrigerate for 1 hour or overnight.

Bake @ 325 degrees uncovered for 50~60 minutes or until golden brown.

Serve with a dollop of vanilla whipped cream…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Blood Orange Salad

Suzy Bee’s Kitchen

Blood Orange Salad

Ingredients:

4~6 Ripe Blood Oranges, Peeled & Sliced

Fig Infused Olive Oil, Drizzled

Garnish with Arugula & Endive

On a large platter arrange Arugula & Endive leaves in a nice design bordering the platter. Place blood orange slice around the platter in a rustic design. Next drizzle fig balsamic vinegar over oranges. Serve as a dessert salad at the end of your dinner…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014