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

Breakfast Pizza...

Suzy Bee’s Kitchen

Holiday Breakfast Pizza

Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or use a baking stone. Set aside.

Ingredients:

4~6 XLg Eggs, a soft scramble

1 Small Leek, Washed, Rinsed & Sliced

6~8 Pepper Bacon, Cooked& Crumbled

1~2 Slices of Honey Baked Ham, Cubed

1/4 ~1/2 Bell Peppers in Assorted Colors, Sliced Thinly

1~2 Cups Grated White Cheddar Cheese

1~2 Cups Shaved Parmesan Cheese

Infused Tomato Sea Salt, Smoked Black Pepper & Garlic Powder to Taste

1 Bag of Simply O’Brien Hash Brown Potatoes

2~4 TBSP Melted Garlic Herb Butter

In a large mixing bowl toss together hash brown potatoes with 2 TBSP. melted butter and seasoning to taste.  Spoon out hash browns on to prepared baking sheet. Spread hash browns out to a nice thin layer. Place in to preheated 350 degree oven and bake for 25~30 minutes. The edges will be lightly browned.

While the hash browns are baking you can cook up the bacon and crumble it, Cube ham, Cook eggs to a soft scramble. Slice leeks & assorted bell peppers thinly. In a large mixing bowl toss breakfast meats, bell peppers, leeks and grated cheeses add some seasonings to taste set aside bowl until hash browns are done baking.

Take hash browns out oven add the soft scrambled eggs first. Next add meat, veggie & cheese mixture spread evenly on top of eggs. Any extra cheese leftover sprinkle over entire mixture then put back into the oven bake for additional 20~25 minutes until cheese is melted & golden brown.

Let stand for 5~10 minutes before cutting. Serve with your favorite Christmas beverage.

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

Earthy Corn Muffins

Suzy Bee’s Kitchen

Earthy Corn Muffins

Preheat oven @ 425 degrees. 

Prepare muffin tin set aside.

Bake for 15 ~ 18 minutes or until pick comes out clean.

Ingredients:

1 1/2 Cups of Self Rising Flour

1/2 Cup Corn Meal

1 1/2 Cups Sweet Frozen Corn

2 XL Eggs

3/4 Cup Buttermilk

1 Stick of Butter Melted

6 ~ 8 Strips of Bacon Cooked and Crumbled

1/2 Green Bell Pepper Chopped

1 Cup Grated Sharp Cheddar Cheese

1/2 Vidalia Onion Chopped

In a large bowl whisk together dry ingredients. Set aside.

Pour Buttermilk into measuring cup. Add eggs and slightly mix together. Set aside. Melt Butter Slowly.

Add all the chopped veggies to the dry ingredients. Next add buttermilk mixture, grated cheese and crumbled bacon. Gently fold in melted butter.

Scoop out batter into prepared muffin tin about 3/4 full.

Bake @ 425 degrees. For 15 ~ 18 minutes or until golden brown.  

Cool for 5 minutes, place muffins on cooling rack

Serve with you favorite salad or soup…

Enjoy!

©SuzyBeeWolf 2014