Masher Salad

Suzy Bee’s Kitchen

Leftover Masher Salad

 

Ingredients:

2~3 Cups Leftover Mashers

4~5 Slices Red Onion, Thinly Slices

1/2 ~1 Cup Mayo

2 TBSP. Mustard

3~4 TBSP. Sweet Relish

Salt & Pepper to Taste

3~5 Hardboiled Eggs, Smashed & Seasoned

In a medium bowl smash up hardboiled eggs add some mayo, mustard & seasoning. Set aside.

In another bowl add all the other ingredients and mix well. Next fold in egg mixture taste for and additional seasonings, Cover and refrigerate for 4 hours or overnight.

This is one of those recipes I have been making for most of my adult life. I have changed it up from time to time but I still come back to this recipe. A good friend showed me how to make this. Of course over the years my mashers have changed so this salad has too… It’s an all time favorite of my friends and family. I don’t wait for the Spring or Summer months to make this salad. I serve this with grilled turkey breasts, a nice green salad and infused Sparkling 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

Chicken Noodle Casserole with Peas

Suzy Bee’s Kitchen

Chicken Noodle Casserole with Peas

Ingredients:

1 Rosemary Chicken Breast, Shred with two forks (You can purchase from Trader Joe’s located in the Cold Case)

1 1/2 Cups Frozen Peas

3 Cups Extra Wide Egg Noodles, Cooked

1 Cup Shaved Parmesan Cheese

2 Cups Grated White Cheddar Cheese

1 Cup Chicken Stock

1 Cup Heavy Cream

1 Cup Cold Water

4 TBSP. Flour

4 TBSP. Butter

1 Packet of Onion Gravy Mix

Salt, Pepper & Onion Powder to taste

Shred chicken breast with two forks, while pasta is cooking for 8~10 minutes. Drain pasta over frozen peas. Set aside.

Next make a white sauce with stock, cream, water, flour, onion gravy mix, butter and seasonings when sauce starts to thicken add 2 cups grated white cheddar turn off heat and let cheese melt, set aside.

 In a large bowl combined shredded chicken, parmesan cheese, peas and noodles fold ingredients gently, add white sauce to noodle mixture making sure it is well coated. Pour mixture into a prepared herb buttered deep dish pie plate and bake uncovered for 25 minutes at 400 degrees or until golden brown and bubbly.

Let stand for 10 minutes then serve.

Enjoy!

This is one of my go to dishes when I’m not sure what to cook. The family likes it a whole bunch and if there are any leftovers it makes a nice lunch for the following day. I use the store bought rosemary chicken breast because it adds another layer of flavor to the dish. 

** 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

Baked Apples with Oatmeal

Suzy Bee’s Kitchen

Baked Apples with Oatmeal

Ingredient:

3~4 HoneyCrisp Apples, Cored and Chopped

1/2 Cup Brown Sugar

1/2 Cup Butter, Cubed

 Splash of Vanilla

8~10 Slices Bacon, Cooked and Crumbled

1 1/2 Cups Old Fashion Oats

1 Cup Juice from Baked Apples

2 Cups Water

Dash Salt

1/2 Cup Vanilla Icelandic Yogurt

Wash core & chop apples, Put apples into mixing bowl add brown sugar, vanilla, bacon & butter toss gently. Pour mixture in to a prepared 9” X 9“ baking dish.  

Bake @375 for 45~50 minutes.

Remove baked apples out of oven, scoop out enough juice to measure 1 Cup, add 2 Cups of Water & a dash of salt to a sauce pan. Next pour 1 1/2 Cups Oatmeal into water keep stirring until Oats come to a boil. Remove from heat let stand for 5 minutes before serving.

Scoop out a heaping 1/2 cup each of baked apples & oatmeal. Top with yogurt & serve.

This is one of my favorite breakfast dishes. You can serve this on a lazy weekend. This dish use to be more labor intensive. I have chosen in the past several years to simplify this dish. It’s nice to serve this dish with a nice breakfast tea & scone…

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

Leftover Mac & Cheese Salad

Suzy Bee’s Kitchen

Leftover Mac & Cheese Salad

Ingredients:

1 1/2 ~ 2 Cups Leftover Mac & Cheese

1/2 Cup Mayo, Heaping

1 TBSP. Dijon, Heaping

1 Rib Celery, Thinly Sliced

2~3 Slices Purple Onion, Thinly Sliced

1 Granny Smith, Seeded & Chopped

Salt, Pepper & Onion Powder

2~4 TBSP. Cucumber Salad Dressing

In a large mixing bowl combined all ingredients. Season to taste, cover and refrigerate for at least 3 hours or overnight.

This is one of my go to salads, if and when I leftover Mac & Cheese. It's easy and most of the time I have the ingredients to add and create this salad. It's a nice way to use your leftovers! 

Serve with your favorite burgers, dogs, grilled meats or veggies.

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

Broccoli Cheddar Soup

Suzy Bee’s Kitchen

Broccoli Cheddar Soup

Ingredients:

4 Cups Chicken Stock

1 Lg. Bag Fresh Frozen Broccoli Florets

1 Bags Broccoli Florets & Carrots

1 Sweet Onion, Sliced & Caramelized

2 TBSP, Butter, Melted

White Sauce:

2 Cups Heavy Cream

1/3 Cup Flour

5 TBSP. Butter, Melted

Salt & Pepper to Taste

3~4 Cups Grated Sharp Cheddar Cheese

In a small pan melt 2 TBSP. butter add sliced onions to caramelize. Set aside.

In a large Dutch oven bring chicken stock to a boil, add all the fresh frozen veggies, continue cooking for 10~12 minutes. Reduce heat to a simmer.

While veggies are cooking make an easy white sauce, add grated cheddar cheese into sauce. After the cheese has melted slowly pour into veggie soup mixture whisking all the time. Stir in caramelized onions, bring soup back to a boil then reduce heat to a simmer and cook until soup thickens. Turn off heat, take your hand held emulsifier and blend soup to your desired consistency.

Serve with Garlic Cheesy Bread, Kale Salad and Red Wine…

Enjoy!

                                  ~ Bon Appetit ~

** 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.

                                         

©SuzyBeeWolf 2015

Sloppy Joe Biscuit Cups

Suzy Bee’s Kitchen

Sloppy Joe Biscuit Cups

Preheat oven @400 degrees. Prepare a muffin tin set aside.

Ingredients:

1 LB. Ground Meat, Cooked

1/2 Sweet Onion, Chopped

1/2 Red Bell Pepper, Diced

1 TBSP. Worcestershire Sauce

2 Cups Marinara Sauce

2 TBSP. Tomato Paste

2 TBSP. Brown Sugar

1 TBSP. Steak Seasonings

Salt & Pepper to Taste

2 Cups Grated Cheese

Homemade Biscuits Make 12, Flatten to 1/4" Thick

In a bowl measure biscuit mix, seasoning & buttermilk. Mix gently & turn out onto a floured surface. Knead 10~12 times, pat out to a 1/4" thick use a large round cutter make 12 biscuits. Set aside.

In a large skillet sauté onions & bell pepper until softened, add ground meat, steak seasoning along with salt & pepper cook about 10 minutes, next stir in marinara sauce, tomato paste, brown sugar & Worcestershire sauce continue cooking for 10 minutes until mixture has thickened.

While this meat sauce is thickening take flatten biscuits & put into each muffin cup. Next take 1/4 cup & scoop meat mixture into each cup. Sprinkle 2 TBSP. grated cheese on each muffin before baking. Slide muffin tin into oven.

Bake @ 400 degrees for 9~11 Minutes or until golden brown.

Serve with your favorite salad, raw veggies or fruit

I served these Sloppy Joe Cups last week for the Super Bowl! They were a big hit.

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

French Toast Waffles

Suzy Bee’s Kitchen

Two of my all time favorite breakfast foods are French Toast and Waffles. I came across this combo by trial and error. I like it!

French Toast Waffles With Blueberry Pecan Syrup

6~8 Slices Brioche Bread, 1” thick slices

4 Large Eggs

1/2 Cup Whole Milk

1/4 Cup Orange Juice

1/2 tsp. Pure Vanilla Extract

 Blueberry Pecan Syrup:

2 Cups Fresh or Fresh Frozen Blueberries

1/2 Cup Butter Pecan Syrup

Pecans Toasted & Chopped (Option)

Fresh Whipped Cream (Option)

In a small saucepan combined the blueberries & syrup bring to almost boil then reduce heat until the mixture thickens. Turn off heat & let cool.

In a mixing bowl whisk eggs, milk, juice & vanilla, pour mixture into an oblong baking dish, place four slices of bread into baking dish, soak bread for 1 minute on each side. Place 1~2 pieces of bread into waffle iron, close lid cook until golden brown.

Slather French Toast Waffle with honey butter & blueberry syrup.

Additional toppings chopped pecans, whipped cream or powdered sugar.

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