Easy Shepherd's Pie

Suzy Bee’s Kitchen

Easy Shepherd’s Pie

Preheat oven @ 400 degrees.

Prepare baking dish, set aside.

Ingredients:

1 LB. Ground Meat

1 TBSP. Butter

1/2 Sweet Onion, Chopped

1 Carrots, Sliced

1 Ribs Celery, Sliced

1 TBSP. Minced Garlic

1/2 TBSP. Tomato Paste

2 TBSP. Worcestershire Sauce

1/4 Cup Beef Stock

1 Cup Fresh Garden Peas

Infused Sea Salt & Pepper to taste

*Creamy Mashers, Recipe follows…

In a large skillet add butter, garlic, carrots & onions sauté until tender, season with infused sea salt & pepper. Add tomato paste stir in gently. Next add ground meat cook until no longer pink. Add Worcestershire Sauce & beef stock simmer for ten minutes. Mix in garden fresh peas. Pour mixture into prepared baking dish & spread creamy mashers on top of meat mixture make peaks with a fork.

Place dish on 400 degree oven & bake for 20 minutes.

Serve with your favorite salad& red wine…

*Creamy Mashers…

2 LBS. Red Potatoes, Washed & Quartered

4 TBSP. Butter

1/4 Cup Heavy Whipping Cream

1/2 Cup Grated White Cheddar Cheese

Infused Sea Salt & Pepper to taste

Place quartered potatoes in large pot add water & salt. Boil until fork tender. Drain water add butter, creamy salt & pepper mash until creamy. Add grated cheese cover, set aside. Top meat mixture before baking.

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

White Peach Muffins with Toasted Almonds

Suzy Bee’s Kitchen

White Peach Muffins with Toasted Almonds

Preheat & Bake @ 400 degrees

Ingredients:

2 Cups Self Rising Flour

1 Cup Brown Sugar

1/2 Cup Almonds, Sliced & Toasted

4 TBSP Butter, Soften

2 Eggs, Slightly Beaten

1 tsp. Pure Almond Extract

1/2 Cup Peach Yogurt

12 TBSP. Raw Sugar, Garnish

8 TBSP. Toasted Sliced Almonds, Garnish

In large a bowl whisk flour, sugar & toasted almonds, set aside.

In a medium bowl mix together eggs, extract, butter & yogurt, pour mixture into dry ingredients. Gently fold all ingredients together. The batter will be thick.

Scoop batter with a 1/4 cup into each prepared muffin cup, Sprinkle raw sugar & toasted almonds on top of each muffin cup.

Slide into preheated oven & bake @ 400 degrees for 18~22 minutes or until pick comes out clean.

Let cool for 5 minutes in muffin tin. Remove muffins place on cooling rack. 

Brush with a Peach Jam while cooling.

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

Antipasti Pasta Salad

Suzy Bee’s Kitchen

Antipasti Pasta Salad

Ingredients:

8 oz. Tri~Color Fusilli Pasta, Cooked 

1 Can Black Beans, Drained & Rinsed

1 Cup Sweet Corn

1 Cup Garden Fresh Peas

1/4 Torpedo Onion, Thinly Sliced

1/2 Small Can Sliced Olives, Drained

1/2 Basket Grape Tomatoes, Sliced

1/2 Can Artichoke Hearts, Drained & Sliced

3~5 Slices Peppered Salami, Julienned

1 Cup Shaved Parmesan Cheese

Salt, Pepper & Garlic Powder to taste

*Cucumber Dressing or your favorite dressing!

In a large pot bring salted water to a boil, Cook pasta for 10~12 minutes. Rinse thoroughly with cold water.

While the pasta is cooking, in a large bowl toss together beans, veggies, cheese, seasonings & *cucumber dressing. It’s a nice way to marinade these ingredients before adding the pasta. Add cooked pasta fold gently. If needed add additional *cucumber dressing. Serve at room temp. Refrig leftovers

* Cucumber Dressing:

1 Cup Icelandic Yogurt

1 Cup Grated Cucumber, Pat Dry

1/4 tsp. Salt

2 Cloves Garlic, Minced

1 tsp. Fresh Lemon Juice

2 TBSP.  Infused Rosemary Olive Oil

Pepper to taste

 In a medium bowl put grated cucumber. Add salt to draw out moister. Pat cucumbers dry before adding to yogurt mixture.  Set aside.

In a small bowl whisk together yogurt, garlic, lemon juice, olive oil & pepper.

Pour dressing over pasta and veggie mixture. Doubling this recipe is a good idea!

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

Pizza Lover Deep Dish Pizza Muffins

Suzy Bee’s Kitchen

 Pizza Lover Deep Dish Pizza Muffin

Preheat & Bake @ 400 degrees. Prepare muffin tin. Set aside.

Ingredients:

2 Cups Self Rising Flour

2 TBSP. Raw Sugar
2 Eggs
1 Cup Sour Cream

1/2 TBSP. Italian Seasonings

1/2 TBSP. Garlic Powder

1 Cup Grated Cheddar Cheese

1/4 Cup Bell Pepper, Thinly Sliced

1/4 Cup Artichoke Hearts, Chopped

1/4 Cup Zucchini, Grated

1/4 Cup Sun Dried Tomatoes, Chopped

1/4 Cup Sweet Onion, Thinly Sliced

1/4 Cup Sweet Italian Sausage, Cooked 

3~4 Sliced Salami, Julienne

12 TBSP. Pizza Sauce

12 TBSP. Grated Mozzarella

12 tsp. Shaved Parmesan Cheese

In a large bowl combine the flour, seasonings, cheddar cheese, veggies and cooked crumbled meats. Set aside.

In a medium bowl whisk together butter, sour cream and  eggs. Pour mixture over dry ingredients, fold in gently. Batter will be thick.

Scoop out batter with 1/4 cup into each muffin cup. Dab TBSP. of pizza sauce on top of each muffin cup. Sprinkle each muffin cup with grated mozzarella cheese, topped with shaved parmesan cheese.

Place in oven bake @ 400 degrees for 15 minutes or until pick comes out clean. 

Cool for 5 minutes & place on cooling rack.

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

French Apple Tart

Suzy Bee’s Kitchen

French Apple Tart

Preheat oven @ 425 degrees. Bake Tart Shell, 9” Round Cake Tin

Turn down to 375 degrees to bake French Apple Tart

Ingredients:

6~8 Honey Crisp Apples, Cored & Chopped

        (Reserve 1 Apple to make a pinwheel design)

2 TBSP. Brown Sugar

1/3 Cup Fresh Tangerine Juice

1 TBSP. Pure Vanilla 

1 Freshly Grated Lemon, Peel only!

2 TBSP. Butter

Garnish:

1/2 Cup Apricot Jam, Heated in Small Saucepan

* Shell recipe to follow.

Apple Marmalade:

In a medium pan cook apples, juices, sugar, vanilla & butter, Stir mixture occasionally.  This should take about 25~30 minutes. The apples soft, with the back side of a wooden spoon mash apples to desired consistency. I like mine chunky style! Taste mixture for sweetness. Pour mixture into prepared tart shell.

Bake @ 375 degrees for 30 minutes

In a small saucepan whisk apricot jam until heated through. You will brush this on while the tart is cooling down.

* Tart Shell

Ingredients:

1 1/2 Cups Flour, Leveled

1 Cube of Butter plus 3 TBSP., Chilled & Cut into pieces

1/3 Cup Ice Water

Pinch Salt

2 TBSP. Sugar

Combined flour & butter until it makes a course meal. (The size of peas.) Add salt & sugar. Add ice water push together with a spatula until it makes a soft ball.  Place ball onto cold surface, work with the heel of your hand. Push out dough 3~4 times to combine butter & flour. Dust surface with flour, scrape together to make a ball, the dough should be soft to the touch, make a disc, wrap in wax paper for at least 2 hours.

Rolling the Dough:

Dust a cold surface with flour, place dough on surface roll out dough making sure to turn dough a quarter turn after each roll of the pin until you have desired 10” round. Place dough into a 9“round cake tin. Make sure to bring dough up sides of pan. Prick bottom & sides of dough before baking. At this time you can make a fluted edge or pinch edged to the rim of your shell. I place dried bean on top of dough. Bake @ 425 degrees for 8~10 minutes, until pastry shell is set. Remove dried beans & cool for 5 minutes. Remove tart shell from cake pan. My tart shell tends to be of the rustic nature!

Place tart shell on baking sheet fill with Chunky Apple Marmalade. Take the peeled & sliced apple make a pinwheel design on top of apple mixture.  Place into a 375 degree oven, bake for 30 minutes.

Remove from oven & brush with warm apricot jam.

Serve with sweetened whipped cream…

** Important note, make sure the water & butter are ice cold. The surface you work on is cold.

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

Dark Chocolate Banana Muffins

Suzy Bee’s Kitchen

Dark Chocolate Banana Muffins

Preheat & Bake @ 400 degrees.

Prepare muffin tin. Set aside.

Ingredients:

1 1/2 Cups Self Rising Flour

1/3 Dark Coco Powder

3/4 Cup Dark Brown Sugar

1/4 Cup Brazil Nuts, Chopped

1 Egg, Slightly Beaten

2~3 Ripe Bananas, Mashed

1 Capful Pure Banana Extract

3/4 Cup Banana Yogurt

4 TBSP. Butter, Melted

Grinder:

Sugar, Chocolate & Coffee Bean a couple of twists over each muffin cup before baking.

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

In a medium bowl add egg, yogurt, bananas, butter & extract. Blend with a fork.  Pour banana mixture into dry ingredients. Fold mixture gently. The batter will be thick.

With a 1/4 cup scoop out batter into each muffin cup, Sprinkle with sugar, chocolate & coffee bean grinder.

Place muffin tin in 400 degree oven for 15 minutes or until pick comes out clean.

Cool for 5 minutes & place muffins on cooling rack.

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

Lazy Daze Summer Salad

Suzy Bee’s Kitchen

Lazy Daze Summer Salad

Ingredients:

3~4 Avocados, Sliced

1 Chocolate Tomato, Sliced

1/8 Thinly Sliced Torpedo Onion

1 Handful Grated Carrots

2 Artichoke Hearts, Sliced

3~6 Pecans, Chopped  

1 Handful Grated Swiss/Gruyere Cheese

Drizzle with Blackberry~Ginger Infused Balsamic Vinegar

Seasoning Salute, Garlic Powder, Infused Sun Ripened Tomato Salt & Pepper  

To taste

On a large place arrange Avocados, Tomatoes, Carrots, Onions & Artichoke Hearts. Garnish with Cheese & Nuts.

Drizzle with Blackberry~Ginger Infused Balsamic Vinegar

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

Lemon Blueberry Pound Cake Muffins

Suzy Bee’s Kitchen

Lemon Blueberry Pound Cake Muffins

Preheat oven @ 350 Degrees. Prepare a muffin tin set aside.

Ingredients:

2 Sticks Butter, Softened

2 Cups Sugar

5 Eggs

2 Cups Self Rising Flour

1 tsp. Lemon Extract

2 tsp. Grated Lemon Peel

1 Cup Fresh Frozen Blueberries

Glaze:

Lemon Curd

In a large mixing bowl cream together butter, sugar, extract & peel until light & fluffy.  Add 1 egg at a time. Next add flour in small amounts until blended. Gently fold in blueberries.

Take your prepared muffin tin & scoop batter 3/4 full.  

Bake @ 350 degrees for 18~21 minutes or until pick comes out clean.

Glaze:

Brush Lemon Curd on muffins while still warm.

Serve with sweet cream & berries of the season…

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

4th of July Corn Dog Muffins

Suzy Bee’s Kitchen

4^th Of July Corn Dog Muffins

Preheat & Bake @ 400 degrees.  Prepare a muffin tin. Set aside.

Ingredients:

1 1/2 Cups Corn Meal

1 1/2 Cups Self Rising Flour

1/4 Cup Sugar

Two ~ Four Twists of the Pepper Mill

2/3 Cup Buttermilk

2 Eggs, Slightly Beaten

1 Cup Cheese, Grated

3 Grilled Pineapple Sausages, Sliced & Quartered

1/2 ~ 1 Cup Frozen Corn

1/2 Cup Leeks, Sliced

In a large mix bowl add corn meal, flour, sugar, pepper, cheese, corn & leeks. Stir gently. Set a side

In a medium measuring cup add eggs & buttermilk. Beat lightly with a fork. Set aside.

Take Pineapple sausages off grill. Slice & quarter. Add sausages & egg mixture to dry ingredients. Fold gently.

With a 1/3 cup, scoop batter into prepared muffin tin.

Bake @ 400 degrees for 18~20 minutes

Cool for 5 minutes. Remove muffins from tin, place on cooling rack.

Serve with a mustard/ketchup sauce or a Ranch/Horseradish/Dijon Sauce or Slathered with Herb Butter…

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