Lobster Salad

Suzy Bee’s Kitchen

Lobster Salad

Ingredients:

1 1/2 LBS Cooked Lobster, Rough Chop

1/2 TBSP. Fresh Lemon Juice

1/2 Cup Celery, Thinly Sliced

4~6 TBSP. Pepper Mayo

Infused Tomato Sea Salt, to taste

1 Heirloom Tomato, Sliced

1 Avocado, Sliced

Cucumber Slices

Mixed Baby Greens

In a large bowl toss Lobster meat, lemon juice, mayo and seasoning until well coated. Set aside

Sliced Tomato, Avocado, Cucumber arrange around the baby greens on plate, spoon generous amount of Lobster mixture to the center of greens.  

Serve this mouthwatering salad with, Watermelon Salad, Bloody Mary or Infused Cucumber Water.

* If you wish to make Lobster Rolls buy a good quality bun or roll of your choosing. Split or slice roll lightly brush with melted garlic butter. Place rolls on baking sheet and lightly toast in oven.  Oven temp 350 degrees. Watch to make sure you don’t over brown the rolls. Take out of oven place rolls on serving tray, scoop out Lobster mixture into each roll 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

Banana Zucchini Muffins

Suzy Bee’s Kitchen

   Banana Zucchini Muffins

Preheat oven 375 degrees. Prepare a muffin tin set aside.

Ingredients:

1 1/2 Cups Self Rising Flour

2 Eggs

1 Cup Brown Sugar

4-5 Small Ripe Bananas, Mashed

1 Small Zucchini, Grated

1 tsp. Vanilla

1/2 tsp. Apple Pie Spice

1/2 Cup Toasted Pecans, Chopped

Mix all the ingredients together in a large mixing bowl.

Scoop out batter into prepared muffin tin. 

Bake at 375 degrees for 18~22 minutes or until pick comes out clean.

This easy recipe uses two of my favorite ingredients and makes a muffin worth serving up on the weekend along with poached eggs, tea and cucumber 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

Roasted Corn Salad...

Suzy Bee’s Kitchen

Roasted Corn Salad

Ingredients:

1 Can of Black Beans, Drained and Rinsed

2 Cups Roasted Corn

1/2 Orange Bell Pepper, Thinly Sliced

1 1/2 Cups Grape Tomatoes, Sliced in Half

1/2 Red Onion, Thinly Sliced

1/2 tsp Infused Tomato Sea Salt and Pepper

Place all the ingredients in a large bowl and gently toss together. Add salad dressing and serve with your favorite Garlic Bread and Red Wine…

Dressing:

3/4 Cup Extra Virgin Olive Oil

1/4 Cup Infused Fig Balsamic Vinegar

1 Lg. Ripe Heirloom Tomato, Cored, Seeded and Finely Chopped

2 Green Onions, Sliced Thinly

2 TBSP. Fresh Basil, Chopped

1 tsp. Each Tomato Sea Salt and Black Pepper  

Put all the ingredients in a mason jar and shake until well mixed.

Pour dressing over salad and toss lightly, store remaining dressing up to 3 days in refrigerator.

This is one of my favorite end of the Summer Salads. I get to use my garden veggies up and serve a light meal that satisfies!  

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 Appétit ~

©SuzyBeeWolf 2015

Rustic Tomato Zucchini Galette

Suzy Bee’s Kitchen

Rustic Tomato Zucchini Galette

Preheat oven to 400 degrees

Line a baking sheet with parchment paper set aside

Ingredients:

1 Favorite Pie Crust

1-2 Medium Zucchini, Thinly sliced

1 Heirloom Tomato, Thinly Sliced

Italian Dried Herbs

2-3 TBSP Butter, Melted

Shaved Parmesan Cheese

Black Pepper

1 Egg

1 TBSP Heavy Cream

Prepare your favorite pie crust, roll out, brush with melted butter and sprinkle with dried herbs, set aside.

Slice tomato and zucchini, layer veggies, sprinkle with pepper and parmesan cheese leaving a 2”-3” border to fold up over the veggies. Brush with egg wash and sprinkle with any remaining dried herbs.

Place on prepared baking sheet and slide into preheated oven and bake @ 400 degrees for 20~25 minutes or until crust is golden brown.  

This is an easy way to use your summer veggies from your garden and serve a light meal to your family. Pair it up with Baby Spring Mix Salad and a Mustard Dressing. Serve a nice Red Wine and Infused Watermelon Water to complete the meal.

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

Rustic Sweet Galette

Suzy Bee’s Kitchen

Rustic Sweet Galette

Preheat oven @400 degrees

Prepare a baking sheet with parchment paper set aside.

Ingredients:

 Favorite Pie Crust Recipe

3 TBSP Brown Sugar + 1 tsp Cinnamon, to sprinkle on pie crust and edges

1~2 TBSP Flour

1 Lg. Egg, beaten for wash

2~3 Cups Sliced Fruit in Season, (I used White Peaches and Blueberries)

Roll out pie crust, lightly sprinkle with sugar mixture and set aside.

Slice fruit and place into mixing bowl with sugar mixture and flour. Toss lightly and pour mixture onto rolled pie crust leaving a 2”~3” border. Fold pie crust up around fruit, the crust will overlap. Brush crust with egg wash and sprinkle with remaining sugar mixture.

Place galette onto a prepared baking sheet and place into a preheated oven and bake at 400 degrees for 18~20 minutes or until golden brown.

Serve with a dollop of vanilla whipped cream and your favorite tea.

This all time favorite dish of mine during the summer months lets you use your fruits and serve a simple easy dish that your friends and family will enjoy for years to come!

I personally love cream so I serve mine with fresh dollops of vanilla whipped cream. However an awesome homemade vanilla bean ice cream would also be an excellent pairing!  

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 Bourbon Cupcakes...

Suzy Bee’s Kitchen

Chocolate Cupcakes with Bourbon Bacon Frosting

Preheat oven @ 325 degrees

Prepare a Muffin Tin or Bundt pan and set aside.

Ingredients:

2 Cups Self Rising Flour, Sifted

1 Cup Dark Cocoa Powder, Sifted

1 1/2 Cups Butter, Softened

2 Cups Sugar

5 Lg. Eggs

2 tsp. Vanilla

1 1/4 Cups Buttermilk

Frosting:

8 Slices Apple wood Bacon Cooked and Crumbled

1/2 Cup Butter, Softened

8 oz. Cream Cheese, Softened

3 1/2 Cups Powder Sugar, Sifted

2 TBSP. Woodford Reserve Kentucky Bourbon

1 tsp. Vanilla

1 Cup Toasted Pecans, Chopped (Optional)

 Place flour and cocoa powder into a mixing bowl and whisk together, set aside.

In a large mixing bowl cream butter until fluffy,  add sugar, vanilla and eggs one at a time mix well,  alternate buttermilk and flour mixture until well incorporated.

Scoop or pour mixture into prepared muffin tin or Bundt pan. Place pan into preheated oven bake at 325 degrees for 30~35 minutes for cupcakes or 65~75 minutes for Bundt cake or until pick comes out clean.

While the cake is baking you can prepare the frosting. Start by cooking the bacon on your stove top until crispy. Remove from pan and drain on paper towel. Set aside.

In a large mixing bowl add butter and cream cheese whip until fluffy, next add vanilla and bourbon mix well, and add sifted powder sugar 1/2 cup at a time until you get the right consistency for the frosting.

After the cupcakes have cooled for ten minutes remove from the tin and place on cooling rack, I like to frost my cupcakes or cake when slightly warm that way the frosting  has this drizzle effect. Otherwise wait until cooled completely and frost to your desire. Top with Crumbled Bacon. Optional to add Toasted chopped Pecans.

On a personal note make sure you always use good quality bourbon or any other alcohol when cooking. I only use what I would personally drink. It makes the recipe more palatable. Since I started cooking I have always use what I drink to my recipes. Using a less quality ingredient lessens the outcome of the produce. If you don’t like alcohol in your recipes than by all means omit and replace it with something you enjoy. The whole thing behind cooking is to experiment and make the recipe your own!

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 Appétit ~

©SuzyBeeWolf 2015

Chocolate Filled Cookie

Suzy Bee’s Kitchen

Chocolate Filled Cookie

Preheat oven @ 350 degrees

Prepare baking sheet with parchment paper, set aside.

Ingredients:

1 Cup Softened Butter

1 1/2 Cups Brown Sugar

2 Lg. Eggs

1 tsp. Chocolate Extract

3/4 Cup Cocoa Powder

2 Cups Self Rising Flour

Filling:

8oz. Tub Extra Creamy Cool Whip

8oz. Softened Cream Cheese

3oz. Box Instant Cream Cheese Pudding

1 tsp. Vanilla

Cookie Batter:

In a large mixing bowl cream sugar, butter and extract until fluffy. Add eggs one at a time.

In a medium bowl sift together cocoa powder and flour. Slowly add flour to butter mixture. Mix well.

Place dough in fridge for 1 hour.

Using a cookie scoop, scoop out dough onto prepared baking sheet or roll out dough to 1/2” thickness and use a fluted cookie cutter place on baking sheet

Bake @350 for 8~10 minutes. Let cool on baking sheet for 10 minutes before transferring to cooling rack. Store cookies in airtight container

Filling:

In a large mixing bowl whisk cool whip and cream cheese until well incorporated, gently fold in instant pudding, mixture will start to become thick. Scoop mixture into a Ziploc bag and refrigerate for 30 minutes until set. 

Snip corner of bag and pipe a small amount of mixture onto flat side of cookie, top with right side up. Store sandwich cookies in airtight container in the fridge

I like to make these cookies early Saturday morning. The smell fills my kitchen with awesome goodness. I like my cookie crunchy that is why I roll the dough out. Either way is perfection! If you love chocolate you can eat this cookie filled or just by itself. If I’m feeling adventurous I make mini Ice Cream Sandwiches! Nice summer treat…

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 Appétit ~

©SuzyBeeWolf 2015