Crusted Pork Tenderloin...

Suzy Bee’s Kitchen

Crusted Pork Tenderloin

Preheat oven to 450 degrees. Line a baking sheet with parchment paper set aside.

Ingredients:

1 2LB. Pork Tenderloin

1~2 Cups of Dried Herbs with Sea Salt & Pepper

Roll room temperature Pork Tenderloin in herbs.   

Place on lined baking sheet. Cook for 30 minutes.

Let rest for 15~20 minutes before cutting.

Serve with a chopped Avocado Salad, Mashers & 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 2015

Sub Meatball Casserole

Suzy Bee’s Kitchen

Sub Meatball Casserole

Preheat oven 350 degrees. Set aside 3 Qt. casserole dishes.

Ingredients:

1 LB. Meatballs, Cooked 

1 Loaf of Crusty Italian Bread, Cubed

2~3 TBSP. Butter, Melted

1 Green Bell Pepper, Sautéed

1/2 Sweet Onion, Sliced & Sautéed

2 Cups Grated Italian Cheeses

1 Cup White Cheddar, Grated to Sprinkle

3 Cups Marinara Sauce

3~4 tsp. Italian Dried Herbs

Garlic Powder, Sea Salt & Pepper to Taste

In a large skillet melt butter slowly. Turn off heat & toss cubed bread in butter until well coated. In a pie plate roll bread in dried seasoning. Put bread into large bowl. Add grated cheese, meatballs & marinara sauce toss ingredients together.

In the large skillet with melted butter add the chopped bell peppers, onion & sauté for 10 minutes. Add sautéed veggies to the meatball mixture & gently fold all the ingredients together. Pour mixture into 3 QT. casserole dish. Sprinkle with grated white cheddar cheese.

Bake uncovered in a 350 degree oven for 40 minutes or until bubbly. Remove from oven let stand for 10 minutes before severing.

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

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