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Cooking Camp 2017!

I’m thrilled to offer TWO kids cooking camps this summer! One for ages 6-9, and one for ages 10-13. Classes are limited to 20 kids each and registration is officially OPEN!

The camp will be from 9am-12pm Monday thru Friday. Kids will learn essential cooking skills and will make a new dish every day. They will receive a personalized apron and signed copies of my cookbooks. But most of all, make lasting memories with delicious food.

To learn more and to register:

AGES 6 – 9: Monday, June 19th – Friday, June 23rd

AGES 10 – 13: Monday, July 17th – Friday, July 21st

 

 

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USA Today bestselling author Suzanne Johnson’s wildly popular Southern Bits & Bites has fast become a kitchen favorite. This time, with Southern Kid Bits & Mom Bites, Suzanne has turned her expertise to the smaller mouths at your table. Imagine if you could repurpose those countless boxes of Girl Scout cookies that fill your pantry into delicious desserts. Or present a buffet of yummy treats for your next moms’ night out that make people think you hired a caterer. Even better, what if you could make your favorite kids’ recipes, then transform them into dishes the grown-ups will love too. Filled with over 100 unique recipes, Southern Kid Bits & Mom Bites covers a wide range of useful topics, including a special section devoted to kids having fun in the kitchen. Once again, Suzanne shows that making a delicious meal doesn’t have to be complicated—it just has to be made with love.


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Suzanne Johnson is family-trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that re-occur every time she smells something simmering in the oven. In her new book Suzanne shares some of these special bits and bites. So go ahead, don’t be bashful, dive right in. You’re going to enjoy the stories and her take on these delicious Southern staples.

Who knows? You might just make a few memories of your own.


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Amazon UK | Amazon Canada | Amazon AU


Southern Bits & Bites on Facebook!

14 hours ago

Southern Bits & Bites

Hey everyone! I’m so excited to share my Food Network Season 14 audition! I hope you love it (and the mini-crab cakes!)

Check out the video, and please “like” it! That will help me in the audition process! Thanks so much … and enjoy!

Here is the YouTube link for the “LIKES”: youtu.be/KbzC8XBsqws

Remember: Never difficult, always delicious!

~ Suzanne
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Comment on Facebook

How exciting! Good Luck and we will see you soon on the Food Network😀

Well it's not lump crab meat anymore..

Love it proud of you wish you the best in going forward with what you love to do love Ernest

OMG how fun. I ❤️ food network! Good luck pal!!! Im rooting for ya

So exciting Suzanne! Liking now!!!

Awesome job Suzanne Mccollum Johnson!! We are so excited watching you on your journey!!

Way to go!!!

So cool! Good luck!

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17 hours ago

Southern Bits & Bites

I’m soooooo excited about Bar Bites: A Man of the Month Cookbook coming out May 15, 2018. So many great small bites that everyone will love!!

Now available for pre order:

jklinks.co/bites-aff-amz/

jklinks.co/bites-ibooks/

jklinks.co/bites-nook/

jklinks.co/bites-gplay/

jklinks.co/bites-kobo/
... See MoreSee Less

I’m soooooo excited about Bar Bites: A Man of the Month Cookbook coming out May 15, 2018. So many great small bites that everyone will love!! 

Now available for pre order:

http://jklinks.co/bites-aff-amz/

http://jklinks.co/bites-ibooks/

http://jklinks.co/bites-nook/

http://jklinks.co/bites-gplay/

http://jklinks.co/bites-kobo/

22 hours ago

Southern Bits & Bites

I’m sooooo excited and thrilled to announce that the pre order is up for Masters Bits and Mercenary Bites~Girls Night. Lots of recipes for moms on the go and fun stories from my dear friend Lexi Blake.

Check it out here:
Amazon: amzn.to/2ylIJbn
Barnes & Noble: bit.ly/2glwCGM
Google: bit.ly/2gGEuPY
Kobo: bit.ly/2ykV026
iBooks: Coming soon!
Print: amzn.to/2zjgg5p
... See MoreSee Less

I’m sooooo excited and thrilled to announce that the pre order is up for Masters Bits and Mercenary Bites~Girls Night. Lots of recipes for moms on the go and fun stories from my dear friend Lexi Blake. 

Check it out here:
Amazon: http://amzn.to/2ylIJbn
Barnes & Noble: http://bit.ly/2glwCGM
Google: http://bit.ly/2gGEuPY
Kobo: http://bit.ly/2ykV026
iBooks: Coming soon!
Print: http://amzn.to/2zjgg5p

Comment on Facebook

So excited about the new book!

Yay!! Can't wait to check it out:)

just ordered!

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4 weeks ago

Southern Bits & Bites

**Veggie Roll-Ups**

2 straight neck yellow squash
2 zucchini
1 block sharp cheddar cheese
1 sweet onion, diced
1 tbsp mayonnaise
1/2 cup sour cream
1/4 cup grated parmesan
1/2 stick butter
1 tbsp flour
1 cup chicken broth
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees. Using a vegetable peeler, peel squash and zucchini from stem to end until you reach the seeds. Lay each slice on a paper towel and sprinkle with salt and pepper. Using the same vegetable peeler, shave the cheese in long strips and set aside. In a medium skillet over medium low heat, melt one tablespoon of butter and add diced onions. Cook for 5-7 minutes or until golden brown. Next, in a small bowl, stir together the onions, mayonnaise, sour cream and parmesan cheese. To make your roll, lay out one zucchini and top with cheese slice, 1 tbsp of onion mixture and one slice of squash. Roll and place in a 9x13 baking dish seam side down. Repeat with remaining ingredients until all squash is rolled. In a medium saucepan over low heat, melt remaining butter and add flour. Stir to make a roux. Slowly add in chicken broth, stirring constantly. Add in remaining cheddar cheese (should be about 4-5 strips leftover from rolls). Stir until a thick cheese sauce forms, about 4-5 minutes. Pour gently over the rolls and top with panic breadcrumbs. Bake for 20 minutes and serve.

#veggiegoodness
#rollupsrock
~Suzanne
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**Veggie Roll-Ups**

2 straight neck yellow squash
2 zucchini
1 block sharp cheddar cheese
1 sweet onion, diced
1 tbsp mayonnaise
1/2 cup sour cream
1/4 cup grated parmesan
1/2 stick butter
1 tbsp flour
1 cup chicken broth
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees.  Using a vegetable peeler, peel squash and zucchini from stem to end until you reach the seeds.  Lay each slice on a paper towel and sprinkle with salt and pepper.  Using the same vegetable peeler, shave the cheese in long strips and set aside.  In a medium skillet over medium low heat, melt one tablespoon of butter and add diced onions.  Cook for 5-7 minutes or until golden brown.  Next, in a small bowl, stir together the onions, mayonnaise, sour cream and parmesan cheese.  To make your roll, lay out one zucchini and top with cheese slice, 1 tbsp of onion mixture and one slice of squash.  Roll and place in a 9x13 baking dish seam side down.  Repeat with remaining ingredients until all squash is rolled.  In a medium saucepan over low heat, melt remaining butter and add flour.  Stir to make a roux.  Slowly add in chicken broth, stirring constantly.  Add in remaining cheddar cheese (should be about 4-5 strips leftover from rolls).  Stir until a thick cheese sauce forms, about 4-5 minutes.  Pour gently over the rolls and top with panic breadcrumbs.  Bake for 20 minutes and serve.

#veggiegoodness
#rollupsrock
~Suzanne

1 month ago

Southern Bits & Bites

These southern specialities make my mouth water just thinking about them 🙂

**Fried Green Tomatoes**

4 large green tomatoes
1 cup cornmeal
1 cup flour
1 tbsp Cajun seasoning
2 cups milk
1 egg
3-4 cups oil for frying
1 cup mayonnaise
2 tbsp sriracha hot sauce
1 tsp lemon juice

In a large iron skillet, heat oil to 350 degrees over medium high heat. In a large bowl, combine the cornmeal, flour and seasoning. In a separate bowl of the same size whisk together the milk and egg. Slice each tomato into 4-5 slices that are about 1/4 inch thick. Dredge each slice into the dry mix, then the wet and again in the dry, coating throughly. Place 4 slices at a time in the oil and cook on both sides for 2 minutes each. Drain on paper towels.

*Sriracha Mayo*

Combine mayonnaise, sriracha and lemon juice together in a bowl. Refrigerate for 30 minutes before serving with tomatoes.

Enjoy 🙂
~Suzanne
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These southern specialities make my mouth water just thinking about them :)

**Fried Green Tomatoes**

4 large green tomatoes
1 cup cornmeal 
1 cup flour
1 tbsp Cajun seasoning
2 cups milk
1 egg
3-4 cups oil for frying
1 cup mayonnaise
2 tbsp sriracha hot sauce
1 tsp lemon juice

In a large iron skillet, heat oil to 350 degrees over medium high heat.  In a large bowl, combine the cornmeal, flour and seasoning.  In a separate bowl of the same size whisk together the milk and egg.  Slice each tomato into 4-5 slices that are about 1/4 inch thick.  Dredge each slice into the dry mix, then the wet and again in the dry, coating throughly.  Place 4 slices at a time in the oil and cook on both sides for 2 minutes each.  Drain on paper towels.  

*Sriracha Mayo*

Combine mayonnaise, sriracha and lemon juice together in a bowl.  Refrigerate for 30 minutes before serving with tomatoes.

Enjoy :)
~Suzanne

Comment on Facebook

Love those fried green totmatoes.

Yummy

Yumm!

Chris Campbell

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