Lemon Zucchini Muffins

Suzy Bee’s Kitchen

Lemon Zucchini Muffins…

Preheat & Bake @ 400 degrees.

Prepare a muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

1/2  Cup Sugar

1 Cup Gruyere/Swiss Cheese, Grated

1 Medium Zucchini, Grated

1 Egg, Slightly Beaten

2~4 TBSP. Lemon Crud

3/4 Sour Cream

1~2 tsp. Pure Lemon Extract

Whisk together flour, sugar, cheese & zucchini, set aside.

Whisk together sour cream, egg, Lemon Curd & extract. Pour into dry ingredients and gently fold. Batter will be thick.

Scoop out batter into prepared muffin cups.

Bake @400 degrees for 18~22 minutes or until pick comes out clean. Muffins will be golden brown. Cool for 5 minutes and remove to cooling rack.

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

Eggs, Gravy & Biscuits in a Bowl...

Suzy Bee’s Kitchen

Eggs, Gravy & Biscuits in a Bowl…

Ingredients:

1~2 Leftover Cheesy Garlic Biscuits, Crumbled

2~3 XL Eggs, Scrambled

1 Green Onion, Sliced

1~2 Cups White Gravy

2 Handfuls of grated Cheddar Cheese

Infused Sea Salt, Garlic Powder & Pepper

1~2 TBSP. Butter

Options:  Cooked Sausage or Bacon or Shredded Potatoes or Spinach or Kale

This recipe is for one healthy serving…

Assemble: In a large over sized bowl of your choice crumble one or two biscuits on the bottom of the bowl, take handful of grated cheese and sprinkle over top of biscuits, next ladle some gravy over cheese and biscuits, scramble eggs with green onions and seasonings, scoop eggs on top of biscuit mixture and ladle with gravy, top with grated cheese and serve.

This is one of those recipes where I had all these leftovers and put it together for Sunday Brunch with Mexican Hot Chocolate and Fresh Blueberries with Icelandic Yogurt. I’m a big believer in comfort food!  Cheers... 

                                      ~ Bon Appetit ~

©SuzyBeeWolf 2014

Puffed Pastry Sandwich

Suzy Bee’s Kitchen

Puffed Pastry Sandwich

Preheat oven @ 400 degrees.

Ingredients:

2 Sheets of Puff Pastry, Rolled out 10” X 12”

8 Slices Black Forest Ham

1~2 Cups Grated Swiss/Gruyere Cheese

A quality Dijon Mustard

1 Egg, slightly beaten with cream for wash

Roll out thawed pastry, place one sheet to the side. With a spatula spread Dijon mustard up to 1/2 “around the pastry dough. Next lay the Black Forest Ham in two rows over lapping, add the grated cheese & place the second sheet on top ham & cheese mixture. Crimp edges of dough with a meat fork. Take a knife and run it over the dough diagonal both ways. Brush with egg wash.

Place in preheated oven & bake for 25~ 30 minutes or until golden brown.

Let stand for 10 minutes. Cut into thirds lengthwise & fourths wide wise.  Serve with you favorite 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

Rustic Bread Salad

Suzy Bee’s Kitchen

Italian Rustic Bread Salad

                             with Tomato Basil Dressing

Ingredients:

1 Rustic Sourdough Loaf, Sliced & Cubed or Torn into pieces

1/2 Torpedo Onion, Thinly Sliced

3~4 Roma Tomatoes, Sliced & Quartered

1~2 Cups Shaved Parmesan Cheese

*Tomato Basil Dressing to follow

In a large serving bowl toss together cubed bread, sliced onions, quarter tomatoes & a portion of the shaved cheese. Set aside.

*Tomato Basil Dressing:

Handful Fresh Basil

1/2 Heirloom Tomato, Rough Chop

2 TBSP. Fig Infused Balsamic Vinegar

1/2 Cup Basil Infused Olive Oil

1 Garlic Clove

Sun Ripened Tomato Sea Salt & Pepper to taste

Place all ingredients in to a food processor blend until smooth. Pour dressing over bread mixture & gently toss together. Garnish with leftover Shaved Parmesan Cheese. Serve with your favorite Summertime Dish…

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

Summertime Tomato Sandwich

Suzy Bee’s Kitchen

Summertime Tomato Sandwich…

Ingredients:

1 Large Heirloom Tomato Sliced

2 Slices Rosemary Garlic Bread

Pepper Mayo

Infused Tomato Sea Salt & Pepper to taste

Slice tomato set aside. Take the slices of bread & slather with mayo top with sliced tomatoes. Cut sandwich in 1/2 or in 1/3’s whichever you prefer.

Serve with 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 2014

Carrot Zucchini Muffins

Suzy Bee’s Kitchen

 Carrot Zucchini Muffins

Preheat & Bake @ 400 degrees. 

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar, Packed

1 TBSP. Pumpkin Pie Spice

4 TBSP. Butter, Softened

2 Eggs, Slightly Beaten

1/2 Cup Buttermilk

1 tsp. Pure Vanilla Extract

1 Cup Carrots, Grated

1 Cup Zucchini, Grated

1 Cup Crushed Pineapple

1 Cup Grated Cheese

In a large bowl stir flour, pumpkin spice, sugar, grated cheese, grated carrots, zucchini & pineapple, set aside.

In a bowl whisk together eggs, butter, vanilla & buttermilk until light & fluffy.  Pour mixture into dry ingredients & veggies. Fold batter gently with spatula. The batter will be thick. Scoop out batter with 1/4 Cup into each muffin cup.  

Bake @ 400 degrees for 15~18 minutes or until pick comes out cleaning.

Cool for 5 minutes. Place muffins on cooling rack. Brush lemon curd on muffins while still warm.

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

Suzy's Pintos

Suzy Bee’s Kitchen

Pinto Beans

Ingredients:

3~4 Cups Dried Pintos, Rinsed

Salt & Pepper

Chicken Broth & Water

1/2~ 1 LB. Peppered Bacon, Chopped

1 Large Sweet Onion, Rough Chop

In a Dutch oven place pintos, chopped onion, chopped bacon & enough broth to cover dried beans. Bring mixture to a boil then reduce heat to a simmer. Check every 1/2 hour and add broth or water as needed. Beans should be done cooking in 2 hours.

Serve with a Salad, Enchiladas, Tacos or Corn Muffins…

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