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

Lemon Zucchini Muffins

Suzy Bee’s Kitchen

Lemon Zucchini Muffins…

Preheat & Bake @ 400 degrees.

Prepare a muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

1/2  Cup Sugar

1 Cup Gruyere/Swiss Cheese, Grated

1 Medium Zucchini, Grated

1 Egg, Slightly Beaten

2~4 TBSP. Lemon Crud

3/4 Sour Cream

1~2 tsp. Pure Lemon Extract

Whisk together flour, sugar, cheese & zucchini, set aside.

Whisk together sour cream, egg, Lemon Curd & extract. Pour into dry ingredients and gently fold. Batter will be thick.

Scoop out batter into prepared muffin cups.

Bake @400 degrees for 18~22 minutes or until pick comes out clean. Muffins will be golden brown. Cool for 5 minutes and remove to 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

Eggs, Gravy & Biscuits in a Bowl...

Suzy Bee’s Kitchen

Eggs, Gravy & Biscuits in a Bowl…

Ingredients:

1~2 Leftover Cheesy Garlic Biscuits, Crumbled

2~3 XL Eggs, Scrambled

1 Green Onion, Sliced

1~2 Cups White Gravy

2 Handfuls of grated Cheddar Cheese

Infused Sea Salt, Garlic Powder & Pepper

1~2 TBSP. Butter

Options:  Cooked Sausage or Bacon or Shredded Potatoes or Spinach or Kale

This recipe is for one healthy serving…

Assemble: In a large over sized bowl of your choice crumble one or two biscuits on the bottom of the bowl, take handful of grated cheese and sprinkle over top of biscuits, next ladle some gravy over cheese and biscuits, scramble eggs with green onions and seasonings, scoop eggs on top of biscuit mixture and ladle with gravy, top with grated cheese and serve.

This is one of those recipes where I had all these leftovers and put it together for Sunday Brunch with Mexican Hot Chocolate and Fresh Blueberries with Icelandic Yogurt. I’m a big believer in comfort food!  Cheers... 

                                      ~ Bon Appetit ~

©SuzyBeeWolf 2014

Puffed Pastry Sandwich

Suzy Bee’s Kitchen

Puffed Pastry Sandwich

Preheat oven @ 400 degrees.

Ingredients:

2 Sheets of Puff Pastry, Rolled out 10” X 12”

8 Slices Black Forest Ham

1~2 Cups Grated Swiss/Gruyere Cheese

A quality Dijon Mustard

1 Egg, slightly beaten with cream for wash

Roll out thawed pastry, place one sheet to the side. With a spatula spread Dijon mustard up to 1/2 “around the pastry dough. Next lay the Black Forest Ham in two rows over lapping, add the grated cheese & place the second sheet on top ham & cheese mixture. Crimp edges of dough with a meat fork. Take a knife and run it over the dough diagonal both ways. Brush with egg wash.

Place in preheated oven & bake for 25~ 30 minutes or until golden brown.

Let stand for 10 minutes. Cut into thirds lengthwise & fourths wide wise.  Serve with you favorite 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