Rustic Bread Salad

Suzy Bee’s Kitchen

Italian Rustic Bread Salad

                             with Tomato Basil Dressing

Ingredients:

1 Rustic Sourdough Loaf, Sliced & Cubed or Torn into pieces

1/2 Torpedo Onion, Thinly Sliced

3~4 Roma Tomatoes, Sliced & Quartered

1~2 Cups Shaved Parmesan Cheese

*Tomato Basil Dressing to follow

In a large serving bowl toss together cubed bread, sliced onions, quarter tomatoes & a portion of the shaved cheese. Set aside.

*Tomato Basil Dressing:

Handful Fresh Basil

1/2 Heirloom Tomato, Rough Chop

2 TBSP. Fig Infused Balsamic Vinegar

1/2 Cup Basil Infused Olive Oil

1 Garlic Clove

Sun Ripened Tomato Sea Salt & Pepper to taste

Place all ingredients in to a food processor blend until smooth. Pour dressing over bread mixture & gently toss together. Garnish with leftover Shaved Parmesan Cheese. Serve with your favorite Summertime Dish…

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

Summertime Tomato Sandwich

Suzy Bee’s Kitchen

Summertime Tomato Sandwich…

Ingredients:

1 Large Heirloom Tomato Sliced

2 Slices Rosemary Garlic Bread

Pepper Mayo

Infused Tomato Sea Salt & Pepper to taste

Slice tomato set aside. Take the slices of bread & slather with mayo top with sliced tomatoes. Cut sandwich in 1/2 or in 1/3’s whichever you prefer.

Serve with infused Cucumber Water.

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

Carrot Zucchini Muffins

Suzy Bee’s Kitchen

 Carrot Zucchini Muffins

Preheat & Bake @ 400 degrees. 

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar, Packed

1 TBSP. Pumpkin Pie Spice

4 TBSP. Butter, Softened

2 Eggs, Slightly Beaten

1/2 Cup Buttermilk

1 tsp. Pure Vanilla Extract

1 Cup Carrots, Grated

1 Cup Zucchini, Grated

1 Cup Crushed Pineapple

1 Cup Grated Cheese

In a large bowl stir flour, pumpkin spice, sugar, grated cheese, grated carrots, zucchini & pineapple, set aside.

In a bowl whisk together eggs, butter, vanilla & buttermilk until light & fluffy.  Pour mixture into dry ingredients & veggies. Fold batter gently with spatula. The batter will be thick. Scoop out batter with 1/4 Cup into each muffin cup.  

Bake @ 400 degrees for 15~18 minutes or until pick comes out cleaning.

Cool for 5 minutes. Place muffins on cooling rack. Brush lemon curd on muffins while still warm.

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

Suzy's Pintos

Suzy Bee’s Kitchen

Pinto Beans

Ingredients:

3~4 Cups Dried Pintos, Rinsed

Salt & Pepper

Chicken Broth & Water

1/2~ 1 LB. Peppered Bacon, Chopped

1 Large Sweet Onion, Rough Chop

In a Dutch oven place pintos, chopped onion, chopped bacon & enough broth to cover dried beans. Bring mixture to a boil then reduce heat to a simmer. Check every 1/2 hour and add broth or water as needed. Beans should be done cooking in 2 hours.

Serve with a Salad, Enchiladas, Tacos or Corn Muffins…

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

Suzy's Guacamole

Suzy Bee’s Kitchen

Suzy’s Guacamole

Ingredients:

3~4 Ripe Avocados, Mashed

4~6 Green Onions, Sliced

1 Fresh Lemon, Juiced

Garlic Powder

Salt & Pepper

1~2 TBSP. Fresh Salsa

In a medium bowl mash avocados, add green onions, lemon juice, garlic powder salsa, salt & pepper. Gently fold all ingredients together.  Serve with tortilla chips…

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

Suzy's Enchiladas

Suzy Bee’s Kitchen

Suzy's Enchiladas

Preheat oven @ 375 degrees.

Prepare a baking dish. Set aside.

Ingredients:

3~4 Boneless, Skinless Chicken Breasts Grilled & Shredded

1 Bunch of Green Onions, Chopped

1~2 Cups Sweet Corn Grilled & Sliced of the Cob

1 Can of Black Beans, Rinse & Drained

2~ 3 Cups Grated Cheese

1~2 TBSP. Minced Garlic

1 Lg. Cans Green Enchilada Sauce

1~2 Cups Salsa

1 Cup Sour Cream

1~ 2 Packages of Soft Flour Tortillas

Salt & Pepper  

Turn on grill.  Season chicken breasts & cook until juice runs clear. Remove from grill, shred with two forks set aside.

Cook corn & remove from grill. With a knife take each cob slice off kernels. Set aside.

Chop green onions, Rinse & drain black beans, Grate cheese & set aside.

In an extra large bowl toss together shredded chicken, corn, green onions, minced garlic, grated cheese, green enchilada sauce, salt, pepper & salsa. Set aside.

In a baking dish add about a cup of green enchilada sauce or more, in an large skillet with about 2 cups green enchilada sauce or more, take tortillas one at a time heating through place in baking dish, spoon chicken mixture into tortilla then roll up until  baking dish is full. Spoon green enchilada sauce over rolled up tortillas, top with grated cheese & dab with sour cream place in preheated oven & bake for 20 ~ 25 minutes until cheese is melted.

Serve with Pinto Beans & Guacamole…

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

Puffin Muffins...

Suzy Bee’s Kitchen

Puffin Muffins…

Preheat oven @ 400 degrees.

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar

1 Cup Puffin Cereal, Crushed

1/2 Cup Sunflower Seed Kernels

1/2 Cup Bacon, Cooked & Crumbled

2 Shakes Pumpkin Spice

1/2 Cup Swiss Cheese, Grated

1/2 Cup Mandarin Oranges, Rough Chop & Reserve Juice

3/4 Cup Icelandic Yogurt

1 Capful Pure Vanilla Extract

1 Egg, Slightly Beaten

4 TBSP. Butter, Softened

3~4 TBSP. Mandarin Juice Reserved

Glaze:

Fig Jam, Brush on warm muffins

Whisk together in a large bowl flour, cereal, sunflower seeds, grated cheese, crumbled bacon & pumpkin spice. Set aside.

In a medium bowl combined Mandarin Oranges, Egg, Butter, Yogurt, Vanilla & Mandarin Juice mix well. Pour mixture into dry ingredients gently fold together. Batter will be thick.

Scoop out batter with a 1/4 cup into each prepared muffin cup. Place into preheated oven and bake @ 400 degrees for 15 ~ 18 minutes or until pick comes out clean.

Cool for 5 minutes. Place on cooling rack and brush with Fig Jam.

Serve with your favorite egg dish & tea…

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