Lobster Salad

Suzy Bee’s Kitchen

Lobster Salad

Ingredients:

1 1/2 LBS Cooked Lobster, Rough Chop

1/2 TBSP. Fresh Lemon Juice

1/2 Cup Celery, Thinly Sliced

4~6 TBSP. Pepper Mayo

Infused Tomato Sea Salt, to taste

1 Heirloom Tomato, Sliced

1 Avocado, Sliced

Cucumber Slices

Mixed Baby Greens

In a large bowl toss Lobster meat, lemon juice, mayo and seasoning until well coated. Set aside

Sliced Tomato, Avocado, Cucumber arrange around the baby greens on plate, spoon generous amount of Lobster mixture to the center of greens.  

Serve this mouthwatering salad with, Watermelon Salad, Bloody Mary or Infused Cucumber Water.

* If you wish to make Lobster Rolls buy a good quality bun or roll of your choosing. Split or slice roll lightly brush with melted garlic butter. Place rolls on baking sheet and lightly toast in oven.  Oven temp 350 degrees. Watch to make sure you don’t over brown the rolls. Take out of oven place rolls on serving tray, scoop out Lobster mixture into each roll and serve.

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 2015

Banana Zucchini Muffins

Suzy Bee’s Kitchen

   Banana Zucchini Muffins

Preheat oven 375 degrees. Prepare a muffin tin set aside.

Ingredients:

1 1/2 Cups Self Rising Flour

2 Eggs

1 Cup Brown Sugar

4-5 Small Ripe Bananas, Mashed

1 Small Zucchini, Grated

1 tsp. Vanilla

1/2 tsp. Apple Pie Spice

1/2 Cup Toasted Pecans, Chopped

Mix all the ingredients together in a large mixing bowl.

Scoop out batter into prepared muffin tin. 

Bake at 375 degrees for 18~22 minutes or until pick comes out clean.

This easy recipe uses two of my favorite ingredients and makes a muffin worth serving up on the weekend along with poached eggs, tea and cucumber infused 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 2015

Roasted Corn Salad...

Suzy Bee’s Kitchen

Roasted Corn Salad

Ingredients:

1 Can of Black Beans, Drained and Rinsed

2 Cups Roasted Corn

1/2 Orange Bell Pepper, Thinly Sliced

1 1/2 Cups Grape Tomatoes, Sliced in Half

1/2 Red Onion, Thinly Sliced

1/2 tsp Infused Tomato Sea Salt and Pepper

Place all the ingredients in a large bowl and gently toss together. Add salad dressing and serve with your favorite Garlic Bread and Red Wine…

Dressing:

3/4 Cup Extra Virgin Olive Oil

1/4 Cup Infused Fig Balsamic Vinegar

1 Lg. Ripe Heirloom Tomato, Cored, Seeded and Finely Chopped

2 Green Onions, Sliced Thinly

2 TBSP. Fresh Basil, Chopped

1 tsp. Each Tomato Sea Salt and Black Pepper  

Put all the ingredients in a mason jar and shake until well mixed.

Pour dressing over salad and toss lightly, store remaining dressing up to 3 days in refrigerator.

This is one of my favorite end of the Summer Salads. I get to use my garden veggies up and serve a light meal that satisfies!  

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 Appétit ~

©SuzyBeeWolf 2015

Rustic Tomato Zucchini Galette

Suzy Bee’s Kitchen

Rustic Tomato Zucchini Galette

Preheat oven to 400 degrees

Line a baking sheet with parchment paper set aside

Ingredients:

1 Favorite Pie Crust

1-2 Medium Zucchini, Thinly sliced

1 Heirloom Tomato, Thinly Sliced

Italian Dried Herbs

2-3 TBSP Butter, Melted

Shaved Parmesan Cheese

Black Pepper

1 Egg

1 TBSP Heavy Cream

Prepare your favorite pie crust, roll out, brush with melted butter and sprinkle with dried herbs, set aside.

Slice tomato and zucchini, layer veggies, sprinkle with pepper and parmesan cheese leaving a 2”-3” border to fold up over the veggies. Brush with egg wash and sprinkle with any remaining dried herbs.

Place on prepared baking sheet and slide into preheated oven and bake @ 400 degrees for 20~25 minutes or until crust is golden brown.  

This is an easy way to use your summer veggies from your garden and serve a light meal to your family. Pair it up with Baby Spring Mix Salad and a Mustard Dressing. Serve a nice Red Wine and Infused Watermelon Water to complete the meal.

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 2015

Rustic Sweet Galette

Suzy Bee’s Kitchen

Rustic Sweet Galette

Preheat oven @400 degrees

Prepare a baking sheet with parchment paper set aside.

Ingredients:

 Favorite Pie Crust Recipe

3 TBSP Brown Sugar + 1 tsp Cinnamon, to sprinkle on pie crust and edges

1~2 TBSP Flour

1 Lg. Egg, beaten for wash

2~3 Cups Sliced Fruit in Season, (I used White Peaches and Blueberries)

Roll out pie crust, lightly sprinkle with sugar mixture and set aside.

Slice fruit and place into mixing bowl with sugar mixture and flour. Toss lightly and pour mixture onto rolled pie crust leaving a 2”~3” border. Fold pie crust up around fruit, the crust will overlap. Brush crust with egg wash and sprinkle with remaining sugar mixture.

Place galette onto a prepared baking sheet and place into a preheated oven and bake at 400 degrees for 18~20 minutes or until golden brown.

Serve with a dollop of vanilla whipped cream and your favorite tea.

This all time favorite dish of mine during the summer months lets you use your fruits and serve a simple easy dish that your friends and family will enjoy for years to come!

I personally love cream so I serve mine with fresh dollops of vanilla whipped cream. However an awesome homemade vanilla bean ice cream would also be an excellent pairing!  

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 2015