Brussels Sprout Casserole

Suzy Bee’s Kitchen

Brussels Sprouts Casserole

Preheat oven @ 400 degrees. Prepare a 2 QT. casserole dish and set aside.

Ingredients:

1 1/2 LBS. Brussels Sprouts, Cut in half and blanched

2 Cups White Sauce

Salt and Pepper to Taste

2 Cups Grated Gruyere Cheese

Good Quality Seasoned Bread Crumbs

Place Brussels sprout into boiling water and cook for 12~15 minutes.

While Brussels sprouts are cooking make white sauce, add 1 1/2 cups gruyere cheese to sauce pour sauce over drained Brussels sprout, sprinkle the remaining cheese over sprouts and dust with seasoned bread crumbs.

Bake @ 400 degrees for 15 minutes.

Brussels Sprouts are one of my all time favorite veggies. My mom use to serve them with garlic, salt, pepper and butter at mealtime. Yum… This is one way to serve them and enjoy a new twist.

This easy side dish will be a big hit over the Holiday Season! ~Cheers~

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

Steak and Potato Pie

Suzy Bee’s Kitchen

Steak and Potato Pie

Preheat oven @350 degrees. Prepare a 10” deep dish pie plate set aside.

Ingredients:

1 Leftover Steak, Sliced and Diced

1 XLg. Baked Potato, Peeled and Sliced

1 Vidalia Onion, Thinly Sliced

2 Small Zucchini, Thinly Sliced

3~4 Chocolate Tomatoes, Sliced

2 Cups Grated White Cheddar Cheese

8 XLg. Eggs

1/3 Cup Heavy Cream

4~5 Dashes Worcestershire Sauce

Seasoning and Herbs to taste

In a large pan melt 2 TBSP. herb butter add slice onion and cook until caramelized, about 15~20 minutes. Set aside.

Slice potato, tomatoes and zucchini. Take leftover steak slice and dice the meat, place all ingredients into a large mixing bowl fold in caramelized onions with all the ingredients, add 1 1/2 Cups grated cheese. Set aside.

In a large mixing bowl whisk together eggs, cream, worcestershire sauce, seasonings and herbs until light and fluffy.

Pour mixture into prepared deep dish pie plate, next pour egg mixture over veggie and steak mixture, top with 1/2 cup grated cheese and place in a 350 degree oven. Bake for 30~40 minutes until knife comes out clean and eggs are set.

I serve this lovely dish with a Mixed Baby Green Salad with Butternut Squash and a Simple Rosemary Dressing, Mediterranean Olive Bread, Infused Cucumber Water and Red Wine.  ~Cheers~

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 Egg Casserole...

Suzy Bee’s Kitchen

Spinach Egg Casserole

Preheat oven @ 350 degrees

Ingredients:

1 LB. Italian Seasoned Ground Turkey

1 Small Vidalia Onion

1 10 oz. Bag of Frozen Spinach, Thawed and Squeezed Dry

1 Basket of Assorted Cherry Tomatoes, Sliced in Half

2 Cups Grated Italian Cheese Mix

9 XLg Eggs

1/4~1/3 Cup Heavy Cream

Assorted Seasonings to Taste

In a 4 1/2 quart dutch oven sauté sweet onions for 5 minutes, add in spinach and cook for 5 minutes, next stir in sliced tomatoes cook for 2~3 minutes, add seasoned ground turkey and cook until no longer pink. At this time you will want to add your seasonings of choice, add 1 Cup of grated cheese. Turn off stove and let mixture rest.

In an XLg measuring cup whisk together eggs, cream and seasonings to taste, the mixture will be light and fluffy, pour egg mixture over spinach mixture and top off with remaining grated cheese.

Place into 350 degree oven, bake for 20~25 minutes until eggs are set or knife comes out clean. This is an easy dish to make and can be served any time of day.

When serving this wonderful dish with I pair it with Rosemary Cheddar Scones, Arugula Salad with a Mustard Vinaigrette, Infused  Cinnamon Orange Peel Water and Red Wine. ~Cheers~

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

Sunday Morning Blueberry Pancakes

Suzy Bee’s Kitchen

Sunday Morning Blueberry Pancakes

Ingredients:

2 Cups Baking Mix

1 TBSP Sugar

1 Cup Buttermilk

2 Eggs

1 tsp Pure Vanilla Extract

1 Capful Pure Orange Extract

2 TBSP Butter, Melted

2 Cups Blueberries

Infused Cinnamon Sugar Butter

Infused Pecan Blueberry Maple Syrup

In a large mixing bowl whisk together all dry ingredients and set aside. In an exlarge measuring cup whisk together buttermilk, eggs, extracts and butter, pour mixture over dry ingredients stir until incorporated and gently fold in blueberries.

On a prepared griddle scoop out about 1/4 cup of batter, wait until you see bubbles forming on sides before flipping cakes. They will be golden brown on both sides. (The first couple will not look so good, but will taste wonderful.)

I slather my pancakes with infused cinnamon sugar butter and warm infused blueberry maple syrup.

I also like to serve my cakes with an infused Apple Water, English Breakfast Tea with cream and honey. Some Sundays this is the only thing that will comfort me. So share this delightful heartwarming meal with the people you love. ~Cheers~

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

Hearty Zucchini Turkey Soup...

Suzy Bee’s Kitchen

Hearty Zucchini Turkey Soup

Ingredients:

1LB Italian Ground Turkey

2~3 Med Zucchini, Sliced

1 Leek, Washed & Sliced

2 Cups Cannellini Beans, Cooked

2 Cups Fire Roasted Tomatoes

2~3 Cloves of Garlic, Minced

1 TBSP Sugar

1~2 tsp Italian Seasonings

2~4 Cups Veggie Stock

Infuse Tomato Sea Salt and Pepper

1 TBSP Tomato Paste (Optional)

In a large 5 quart dutch oven sauté leeks with a TBSP of butter until soft, add zucchini, ground turkey, garlic, salt, pepper and seasonings cook until there isn’t any more pink, add tomatoes and simmer for 10 minutes. At this point taste the mixture to see if you need to add sugar to neutralize the tomatoes, next add the cannellini beans, veggie stock and simmer of additional 15 minutes.

*Note: The juices from the zucchini and tomatoes make a broth. If you want to add tomato paste it will give the soup another layer of richness.  

Serve this hearty soup with Mediterranean Olive bread, Herb Garlic Butter, Red Wine and Infused Cucumber Water.

At this time of year I love soups and stews. This is one of my all time favorite combinations in a soup. I like to spoon the mixture over cubed bread and top it off with a Shaved Parmesan Cheese and a nice glass of 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 Appétit ~

©SuzyBeeWolf 2015

Peanut Butter Cookies

Suzy Bee’s Kitchen

 Peanut Butter Cookies…

Preheat oven @ 375 degrees.

Prepare a baking sheet with parchment paper set aside.

Ingredients:

1/2 Cup Butter, Softened

1 Cup Peanut Butter

1 1/4 Cups Brown Sugar

1 TBSP Pure Vanilla

2 Lg Eggs

1 3/4 Cups Self Rising Flour, Sifted

1/2 Cup Dry Roasted Peanuts, Rough Chop

Cream together butter, peanut butter, brown sugar and vanilla until light and fluffy, add eggs one at a time and next add sifted flour until well incorporated.

Make up 1 1/4” balls, place cookie dough onto baking sheet, take a fork and make a crisscross pattern on top of cookie dough.

Place baking sheet into preheated oven and bake @ 375 for 8~10 minutes or until edges are golden brown.

Let the cookies cool for about 3~5 minutes then transfer to wire rack. *Makes about 3 dozen cookies

I like to eat them warm right out of the oven.  Of course a glass of Ice Cold Milk will do!

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

Apple Cheddar Biscuits...