Homemade Kale Chips

Suzy Bee’s Kitchen

Homemade Kale Chips

Ingredients:

1 10 oz. Bag of Tuscan Kale***, Remove the Stems

Olive Oil Spray

Infused Tomato Sea Salt

Dried Salad Mix (Option)

Preheat Oven to 300 degrees.

Prepare baking sheet with parchment paper.

Remove leaves from stems while oven is preheating. Spread Kale out on baking sheet dust with sea salt and dried salad mix if desired, spray lightly and toss. Spread leaves evenly and place into oven.

Bake at 300 degrees for 20 minutes. Check after 10 minutes and stir mixture. Continue baking for another 10 minutes. Turn off oven, leave in Kale to set. Check oven after 15-20 minutes. I forget sometimes. It just makes the Kale Chips crunchier!

Serve with your favorite dish or crush and top on your salad, cottage, fish or meat.

***I use the 10oz. bag of Tuscan Kale. However, you can buy your favorite Kale and do the same as directed.

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

Froot Loop Treats

Suzy Bee’s Kitchen…

Froot Loop Treats

Ingredients:

16 Cups Froot Loop Cereal

3/4 Cube Butter

1 10oz. Marshmallow Crème

1 Capful Pure Vanilla

Measure out cereal in large bowl. Set aside.

In a large saucepan melt butter, vanilla and marshmallow crème. Pour melted mixture over cereal and gently stir with spatula until well combined.

Pour mixture onto a prepared jelly roll pan. Spread out with the spatula. Put pan into refrig until set. Cut into squares 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

Cinco de Mayo Stuffed Peppers

Suzy Bee’s Kitchen

 Cinco de Mayo Stuffed Peppers

Ingredients:

1 LB. Ground Meat, Turkey, Chicken or Beef

1 Sweet Onion, Sliced

1 15 oz. Can Black Beans, Drained & Rinse

1 Chocolate Tomato, Chopped

1 Cup Salsa

4 Assorted Bell Peppers, Cut Lengthwise & Cleaned (Orange, Red, Yellow & Purple)

1 Cup Grated Cheese, Monterey Jack

1/2 Cup Sour Cream or Plain Greek Yogurt

2 Green Onions, Sliced

1/2 Cup Strip Tortilla Chips

Preheat oven to 350 degrees.  Prepare a deep dish casserole or baking dish. Set aside.

In a large skillet sauté and caramelize onions, add ground meat, black beans, taco seasoning, chopped tomato and salsa cook until meat is no longer pink. Set mixture aside.

Cut your pepper lengthwise and clean out insides. Place peppers into dish and fill with meat mixture. Place covered baking dish in a 350 degree oven and bake for 20 minutes.

Remove from oven and sprinkle with grated cheese. Just before serving dollop sour cream, top with chopped green onions and sprinkle tortilla chips.

Well this is one of my favorite dishes because it combines two of my favorites. I love stuffed bell peppers and tacos are a go food for me! So one day when I was goofing off in my kitchen I didn’t have enough ingredients to do either and came up with a variation of this dish. This dish is one of most requested by friends and family. I serve it with my chopped avocado salad, sangria, infused pineapple and apple 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

Easy Mac Salad

Suzy Bee’s Kitchen

Easy Mac Salad

Ingredients:

2 Cups Cooked Macaroni

3 Hard Boiled Eggs, Chopped

1 Cup Sliced Celery

1 Spring Onion, Chopped

1/3 Cup Assorted Bell Peppers, Chopped

Season with Lemon Pepper, Garlic Powder & Tomato Infused Sea Salt

*Dressing:

5oz. Plain Greek Yogurt

1 TBSP. Creamy Bacon Dressing

1 TBSP. Ranch Dressing

1 TBSP. Honey Mustard Dressing

1 TBSP. Dijon Mustard

Season with salt and pepper to taste

Whisk all the ingredients together, set aside.

Mix together in a large bowl all the following ingredients; pasta, onions, bell peppers, celery and chopped hard boiled eggs. Pour the dressing over pasta mixture and coat well. Cover with plastic wrap until serve.

* Play around with the ingredients when making the dressing, until you get the right flavors to marriage

This is an easy little pasta salad that the whole family will enjoy. Serve with your favorite burgers and dogs. Remember the Cucumber, Watermelon or Apple Green 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

Spring Onion Risootto

Suzy Bee’s Kitchen

***Spring Onion Risotto

Ingredients:

 

1 1/2 Cups Arborio Rice

4 Cups Veggie Broth, Heated and Simmering

1~2 Bunches Spring Onions, Chopped

1 1/2 Cups Fresh Frozen Peas

2 TBSP Fresh Lemon Juice

3 TBSP. Butter

1 Cup Parmesan Cheese

1/2 Cup Cream Cheese, Softened

Lemon Pepper to Taste

In a large Dutch oven melt butter, add rice stir until golden brown, next add spring onions and then add 1 cup veggie stock at a time until all the veggie stock is absorbed. It should take about 25~27 minutes for this process. Turn off heat, add the following ingredients; peas, cream cheese, lemon juice, pepper and parmesan cheese, let stand for a moment then stir until well incorporated. Taste to see if you want to add any additional seasonings.

Serve in your favorite bowl along with green salad and a glass of Red Italian Wine.

Enjoy!

***This recipe has come a long way from the first time I made it in my early 2o’s. The first time I made this I did have fresh parmesan cheese so I used canned. My veggie stock was bouillon cubes, the spring onions are now leeks and the cream cheese has been replaced by mascarpone cheese. There are times still when I go back to this recipe to remind myself if you have an imagination you can make anything work in your kitchen! I encourage you to think outside the burrito as I say around my home. There are so many possibilities when it comes to cooking. If you’re just starting out you can do any recipe on a budget and eat well.

** 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

Easy Egg Casserole

Suzy Bee’s Kitchen

Easy Egg Casserole

Ingredients:

8 Eggs

1/2 Cup Mascarpone Cheese

1/4 Cup Sour Cream

10~12 Slices Cooked Bacon, Chopped

2~4 Green Onion, Sliced

1 Cup Gruyere/Swiss Cheese, Grated

2 Small Brioche Rolls, Cut into Cubes

Salt, Pepper, Garlic Powder and Onion Seasoning to taste

In a large mixing bowl whisk eggs, mascarpone cheese, sour cream and seasonings until fluffy, add bacon, gruyere/swiss cheese & green onions fold into egg mixture, next fold in cubed  rolls making sure the brioche bread is well coated. Let stand for at least 10~15 minutes pour mixture into a prepared 9”deep dish pie plate.

Place baking dish in a 350 degree oven and bake for 25~30 minutes or until golden.

I like this recipe because I can use whatever is in my ice box. That means veggies, cheese, bread and/or meat. This is a nice dish to serve for dinner or brunch or any other meal. Serve with a green salad or fruit and you have a lovely meal for your family.  Top it off with a nice infused water, tea or coconut milk.

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

Chocolate Cherry Scones

Suzy Bee’s Kitchen

Chocolate Cherry Scones

Ingredients:

2 1/2 Cups Baking Mix

1/2  Cup Dark Cocoa Powder

1/2 Cup Sugar

1 1/2 Cups Dried Cherries

3/4 Cup Buttermilk

Drizzle:

1/2 Cup Dark Chocolate Chips, Melted

In a large bowl whisk together all dry ingredients, add buttermilk until moist, knead 8~10 times on a floured cutting board. Roll or pat out to 1/2 “thick. Cut dough with 4” round cookie cutter or for rustic scones cut into large squares. 

Place dough onto parchment paper lines baking sheet, place into 450 degree oven and bake for 8~10 minutes. Remove from oven and place scones onto cooling rack. 

Melt chocolate chips in small saucepan with either a touch of heavy cream or butter until you get the right consistency to drizzle chocolate with a fork. Drizzle melted chocolate over scones.

Serve with a nice English tea…

Enjoy!

I love chocolate and this is one way I get to enjoy it. Plus the cherries and chocolate drizzle add another layer to the scone. I like to eat warm just out of the oven; sometimes I serve with eggs and fruit.  But always with English breakfast tea!

** 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