Fig Frozen Yogurt

Suzy Bee’s Kitchen

Fig Frozen Yogurt

Ingredients:

1 Pint Figs, Halved and Frozen (about 2 1/2 Cups)*

1 1/2 Cups Whole Milk Greek Yogurt

1/4 Cup Honey

Add figs to a food processor, set aside. In a small bowl whisk together honey and yogurt, pour mixture over figs and pulse mixture until you have a soft serve texture. It’s alright if the mixture is streaky. Serve right away or scoop into a lidded container to freeze. Caution Do Not Over – process or the mixture will become warm and no good to use!

I serve this frozen yogurt with a Ginger and/or Toasted Coconut Wafer.

* I didn’t have fresh Figs so I bought some good quality dried fig and rehydrated them. Put figs into small saucepan and cover with boiling water. Place a plate over pan and let sit for 2~4 hours. Scoop figs out with a slotted spoon, place figs into a freezer bag and put into freezer. While figs are freezing reduce liquid in saucepan it makes a wonderful syrup. I used this instead of the honey. I also used Icelandic Yogurt it’s my preference.

I came across this recipe sometime ago. I had never been a big “Fig” fan until I made this for the first time. Now when I want a refreshing treat I make this with fresh or dried figs. By reducing the leftover juice it makes this wonderful syrup. You can use the syrup in or on the frozen yogurt or on pancakes, waffles, french toast or oatmeal.

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

Zucchini, Peas & Pesto

Suzy Bee’s Kitchen

Zucchini, Peas & Pesto...

Ingredients:

3~4 Zucchini, Spiral, Julienne or Mandoline Cut

1 Cup Frozen Peas, Thawed, Reserve some for garnish

2 Cups Fresh Basil Leaves

1/4 Cup Pistachio Kernels or nuts of your choice

2 Cloves Garlic, Minced

1/2~3/4 Cup Chicken Broth

1~2 TBSP Olive Oil

1 tsp Fresh Lemon Juice (optional)

Salt and Pepper to Taste

1~2 Handfuls of Assorted Cherry Tomatoes, Whole or Sliced

In a large bowl place spiral zucchini noodles, set aside. (You can julienne or use a mandoline slicer.)  

In a food processor add basil, pistachios and garlic pulse until finely chopped. Next with the food processor running add the following slowly chicken broth, olive oil and lemon juice mix until you get the right consistency. Add thawed peas to the mixture and process until smooth, salt and pepper to taste.

Pour mixture gradually over zucchini noodles until coated. (This is where you get to play with the pesto to your liking.) Garnish with reserved peas and cherry tomatoes.

This has become one of my favorite summertime dishes. Easy, light and packs wonderful textures in some everyday ingredient in your kitchen.

Serve with your favorite grilled meats, watermelon salad, wines and/or infused waters…

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

Tomato Jam and Goat Cheese Butter

Suzy Bee’s Kitchen

Tomato Jam and Goat Cheese Butter...

Ingredients: Tomato Jam

4 LBS. Heirloom Tomatoes, Chopped

3/4 Cup Dark Brown Sugar

1/4 tsp. Ground Pepper

1 tsp. Infused Tomato Sea Salt

Cut tomatoes lengthwise, seed and rough chop. Place tomatoes into large pot, add sugar. Let mixture stand for 10 minutes. Bring mixture to boil cook for 15 minutes. Add infuse sea salt and pepper and continue cooking for an additional 10~15 minutes to desired thickness. Let cool to room temperature and serve with your favorite crusty breads, crackers or biscuits!

Ingredients: Goat Cheese Butter

1/2 Cup Butter, Softened

1/2 Cup Goat Cheese, Room Temp.

2 TBSP. Chives, Chopped

1 TBSP. Minced Garlic

Crack Pepper to Taste

In a large bowl cream together butter and goat cheese, add chives, garlic and pepper. Scoop mixture into a small serving bowl, spread on your favorite crusty breads or biscuits or cracker. Top with Tomato Jam.

The pairing of the goat cheese and tomato jam is like having a party in your mouth. These just happen to be two of my favorite foods and now that summer is just around corner I will get to serve these two very special dished at my table.

Along with a nice red wine and infused cucumber 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

Cauliflower Turkey Stoup

Suzy Bee’s Kitchen

Cauliflower Turkey Stoup

Ingredients:

1 (20oz.) Bag Frozen Cauliflower

3 1/2 Cups of Infuse Cucumber Water

1 1/2 LBS. Ground Turkey

1/3 Each Yellow, Red & Orange Bell Pepper, Chopped

3 Ribs Celery, Thinly Sliced

1 Basket Yellow Bell Cherry Tomatoes, Sliced in Half

1 Small Sweet Onion, Diced

2 TBSP. Butter

3~4 Wedges of Laughing Cow Mozzarella, Sundried Tomato & Basil Flavor

Assorted herbs and pepper to taste

In a medium sized sauce pan place the cauliflower, water and bring to a boil. Cook until fork tender. Remove from heat and use your hand held emulsifier to desired consistency.

Meanwhile as the cauliflower is cooking dice and slice and chop all veggies. In a large Dutch oven melt butter, add all veggies, sauté until tender soft. Add ground turkey to veggies cook until no longer pink. Next stir in creamed cauliflower and add wedge cheese. At this point you may want to add additional seasoning to taste.

Serve with your favorite salad, crusty bread and red wine or even by itself this dish will warm your soul…

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

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