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Susan's Favorite Recipes , Richland Hills, TX (2025)

11/02/2025

Grilled Kabobs

Ingredients
- 1/4 cup apple cider vinegar
- 8 cherry tomatoes
- 1 teaspoon minced fresh ginger
- 1 green pepper, in 1" squares
- 2 tablespoons lemon juice
- 2 tablespoons lower-sodium soy sauce
- 8 mediums mushrooms
- 1 onion, in 8 wedges
- 1/4 cup undiluted orange juice concentrate, thawed
- 1 pound firm frozen tofu, thawed
- excess water squeezed out
- 1 medium zucchini, in 1" pieces
- ounce or 12 tempeh, steamed

Preparation

Use any of the marinades given below, or substitute your favorite homemade or bottled marinade.

Source: Foodista

10/31/2025

Panned Veal Chop

Ingredients
- 2 cups fine dried bread crumbs
- 1 tablespoon butter
- 2 eggs beaten with
- 3/4 cup flour
- 3/4 cup milk
- 2 tablespoons olive oil
- 4 veal chops from rib-rack - (10 - 12 oz ea)

Preparation

Using a sharp knife, butterfly each chop.

Cover each chop with a large piece of plastic wrap.

Using a meat mallet, pound out each chop, about 1/2-inch thick.

Season the chops with Emeril's Essence.

In a shallow bowl, season the flour with Essence.

In another shallow bowl, season the bread crumbs with Essence.

Dredge the meat in the flour.

Dip each veal chop in the egg wash, letting the excess drip off.

Dredge each chop in the seasoned bread crumbs, coating each chop completely.

In a large saute pan or skillet, heat the butter and oil.

When the oil is hot, pan-fry each chop for about 3 to 4 minutes on each side.

Remove from the pan and drain the chop on a paper-lined plate.

Season the chops with Essence.

This recipe yields 4 chops.

Source: Foodista

10/28/2025

Zucchini Quiche & Almond Flax Crust

Ingredients
- 1 1/3 cups almond meal
- 1 tsp dried thyme (or any other dried herb)
- 3 Eggs
- 1/4 cup golden flaxseed meal
- 1/4 cup milk
- 2 Tbs milk (I used 1% milk)
- 2 Tbs olive oil
- 1/4 cup chopped orange pepper (or any other bell pepper)
- 1 tsp dried oregano (or any other dried herb)
- 3 Tbs freshly grated parmesan cheese
- Crust
- 3 Tbs chopped red onion
- 1/8 teaspoon salt
- 1/3 cup shredded mozzarella cheese
- 1 small zucchini (gently run a vegetable peeler the length of the zucchini to make thin “ribbons”)

Preparation

Preheat the oven to 375F (~190C). Grease an 8-inch pie dish with olive oil or cooking spray. In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms.

Pour all of the dough into the pie dish.

Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough reached about halfway up the sides of the pie dish for me.

Chop off the ends of the zucchini and spiralize it using Blade B. Give the zucchini noodles several chops. This will make it easier to cut and serve the quiche later.

Chop the part of the zucchini that did not get spiralized into small pieces. NOTE: If you do not own a spiralizer, simply grate the zucchini or create zucchini ribbons with a vegetable peeler.

Mix all the vegetables and cheese, and place them into the pie dish. I made sure that some of the zucchini noodles were on top of the quiche, but that is just for presentation.

Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.

Bake the quiche for 30-40 minutes or until the eggs are cooked through and the quiche is browned and firm to touch.

Let the quiche cool for about 10 minutes before serving. Refrigerate any leftovers in an airtight container.

Source: Foodista

10/26/2025

Espresso Coffee Cake Muffins

Ingredients
- 1/3 cup chopped almonds
- 2 teaspoons baking powder
- 1/4 cup packed brown sugar
- 1/2 cup butter, melted
- 1 1/2 tablespoons butter
- 1/4 cup confectioners' sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 3 tablespoons flour
- 1/2 teaspoon instant Espresso
- 1 tablespoon instant Espresso (can be doubled for a stronger flavor)
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 cup sugar
- vanilla extract, a drop
- 1 teaspoon vanilla extract
- 1 tablespoon boiling water
- 1 teaspoon boiling water

Preparation

Preheat the oven to 375 degrees.

In a large bowl combine the flour, sugar, baking powder, and salt.

In a small bowl dissolve the Espresso in the boiling water.

Add to the flour mixture with the butter, egg, 1/3 cup milk, and vanilla.

Stir to combine, don't over mix.

Batter will be thick.

Fill muffin tin/baking cups 3/4 of the way.

Sprinkle with the topping, dividing equally among the muffins, press into batter gently.

Bake for 18-20 minutes until the toothpick comes out clean.

Make the glaze.

Dissolve the Espresso into the boiling water in a small bowl.

Add the brown sugar and use a fork to combine the two.

Add a drop of vanilla.

Add the confectioners sugar and 2 additional teaspoons of milk.

Whisk until well combined. If glaze is thick add another teaspoon of milk.

Whisk.

Drizzle over the warm muffins.

Source: Foodista

10/25/2025

Poached Prawns With Fettuccine And French String Beans

Ingredients
- Fettuccine
- tablespoon of lemon juice
- 1 pound uncooked prawns
- salt and pepper
- 1 can French string beans
- 5 to 6 tablespoons unsalted butter
- 1 quart water

Preparation

Cook pasta according to the packaging directions.

Drain and add the string beans and 1 tablespoon butter and stir well.

In a skillet add water and bring to boil point and start adding the butter, tablespoon at the time to emulsify.

Once all the butter is melted add the prawns and poach just below simmer- until the prawns are cooked and turn a nice pink color.

Season with salt and pepper.

Remove the prawn leaving the juice in the skillet.

Add the pasta with the French string beans to the skillet and stir to coat the fettuccine well.

Place pasta in the middle of the plate and place the prawns over it with any juices.

Source: Foodista

10/23/2025

French Onion Salisbury Steak

Ingredients
- 4 slices Italian baguette, cut diagonally (1/2-inch thick)
- 1/2 teaspoon dried thyme
- 1/4 cup dry red wine
- 2 tablespoons all-purpose flour
- 1/4 cup minced fresh parsley
- 1/2 teaspoon minced garlic
- 1 tablespoon minced garlic
- 1 1/4 pounds ground chuck
- 3/4 teaspoon kosher salt
- 2 cups low-sodium beef broth
- 1 tablespoon olive oil
- 2 cups sliced onions
- pinch of paprika
- 1 tablespoon shredded Parmesan
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons minced scallions
- 1 teaspoon sugar
- 1/4 cup shredded Swiss cheese
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter, room temperature

Preparation

Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper.

Divide evenly into four portions and shape each into 1/4 to 1-inch thick oval patties.

Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour.

Reserve 1 teaspoon of flour.

Heat oil in a saute pan over medium-high.

Add patties and saute 3 minutes on each side, or until browned.

Remove from the pan.

Add onions and sugar to pan; saute 5 minutes.

Stir in garlic and tomato paste; saute until paste begins to brown, 1 minute.

Sprinkle mixture with reserved flour, cook for 1 minute.

Stir in broth, wine, salt, and thyme.

Return meat to pan; bring sauce to a boil.

Reduce heat to medium-low, cover, and simmer for 10 minutes.

Serve steaks on cheese toasts with onion sauce ladled over.

Garnish with parsley and Parmesan.

Preheat the oven to 400F degrees.

Place bread on a baking sheet.

Combine butter, garlic, and paprika; spread on one side of each slice of bread.

Combine cheeses and sprinkle evenly over butter.

Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

Source: Foodista

10/20/2025

Baked Chicken W/ Cinnamon Apples

Ingredients
- 2 apples washed, cored, & quartered
- powdered cinnamon, to taste
- 1/4 cup extra virgin olive oil
- 1/2 large onion or 1 small onion, peeled & quartered
- salt & pepper, to taste
- 1/2 cup white wine
- 1 whole chicken, washed and excess fat removed

Preparation

Preheat the oven to 400 degrees Fahrenheit.

Season your chicken with salt and pepper. Grease your baking dish with PAM.

Place the quartered apples and onions in the baking dish and stuff some in your chicken.

Sprinkle the cinnamon all around and on top of the apples and onions.

Place chicken in the middle and pour on and around the white wine and drizzle on and around the extra virgin olive oil. Using kitchen twine, truss your chicken (optional).

Bake the chicken for 40 minutes. Then lower the oven to 350F degrees and bake for another 20 minutes.

Serve chicken with the apples/onions and some rice on the side.

Source: Foodista

10/18/2025

Potatoes With Sauerkraut And Crunchy Smoked Ham

Ingredients
- 1/8 teaspoon black pepper
- 1 garlic clove, finely chopped
- olive oil
- 2 large potatoes, diced
- 1/2 teaspoon salt
- 2 cups 14 oz. sauerkraut with pickling liquid, about
- 1 cup cubed smoked ham
- water, enough to cover the potatoes in the pot

Preparation

Add sauerkraut with pickling liquid, bring to a boil again, lower heat to medium, and cook until potatoes are soft, approximately 15 minutes.

Drain the liquid, cover the pot, and set aside.

Into a hot skillet over medium heat, pour olive oil and add cubed smoked turkey ham.

Cook until the ham becomes browned and crunchy.

Don't forget to add garlic to ham 2-3 minutes before ham is done.

Onto each plate arrange 6 potato halves, half of the sauerkraut, and pour over hot olive oil with crunched turkey ham.

For those who are not meat fans, just olive oil and garlic will give the same delicious tasty results.

Source: Foodista

10/14/2025

Baked Cinnamon Apple Slices

Ingredients
- 4 apples sliced and peeled
- 1 1/2 tablespoons of cinnamon
- 1/2 cup of raisins
- 2 tablespoons of Earth Balance – melted

Preparation

Mix ingredients together except the raisins.

Place in a baking dish and in an oven at 350F degrees for 30 minutes.

Add raisins for the last 5 minutes of baking.

Serve and enjoy! Use organic ingredients if available.

Source: Foodista

10/09/2025

Fresh Corn, Roasted Tomato & Pickled Garlic Pizza With Cornmeal Crust

Ingredients
- 2 ears corn, freshly shucked
- pickled garlic
- fresh buffalo mozzarella, cut into bite sized pieces
- extra virgin olive oil
- coarse gray salt
- dried red pepper flakes
- handful fresh basil, torn
- cornmeal pizza crust recipe
- 24 Italian tomatoes, cut in half lengthwise
- 1 tbsp wild honey
- 6 cloves garlic chopped
- freshly ground black pepper
- 1 package active dry yeast
- 1 cup warm water
- pinch of sea salt
- 1/4 cup extra virgin olive oil
- 1 tbsp honey
- 1 cup cornmeal, fine grind
- 1 1/2 cups white whole wheat flour
- coarse grind cornmeal for baking sheets

Preparation

Preheat the oven to 275F degrees.

Line a rimmed baking sheet with parchment paper.

Place tomatoes, cut side up, on top of paper.

Drizzle honey over tomatoes.

Sprinkle garlic and a pinch each salt and pepper over honey.

Drizzle olive oil over tomatoes; 2 passes of bottles.

Place in a preheated oven and roast for 3 hours.

Remove from the oven, scrape tomatoes and all juices into a small bowl.

Drizzle additional olive oil over tomatoes.

Cover with saran wrap. store in the refrigerator for up to 1 week.

For Cornmeal Crust:

Add water to the bowl of an upright mixer and sprinkle yeast over top.

Using the paddle attachment, mix until yeast has dissolved.

Add salt, olive oil and honey and mix to combine.

Add flour and process just until incorporated.

Add the cornmeal and process until incorporated.

Process an additional minute until the dough has formed into a ball. do not over mix.

Remove dough from bowl, form into 4 smooth balls of equal size and place in an oiled bowl.

Turn balls a few times to ensure they are totally covered in oil, cover bowl with saran wrap and place in a warm area. allow it to rise until doubled in size 45 minutes to 1 hour.

Remove from the bowl and place on a lightly floured counter.

Use a rolling pin to roll out dough into free form circles.

Each pizza crust should be about 1/2 inch thick.

Place on a pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal.

The cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to the pan.

For Pizza Assembly:

Preheat the oven to 500F degrees.

Drizzle pizza rounds with olive oil and lightly sprinkle with coarse gray salt.

Sprinkle corn kernels, pickled garlic, marinated tomatoes and mozzarella over pizza.

Customize the amount of each topping to your liking.

Drizzle oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil.

Place in the preheated oven.

Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbling.

Remove from the oven and sprinkle red pepper flakes and basil over top.

Slice and serve immediately.

Source: Foodista

10/06/2025

Moosewood Lentil Soup

Ingredients
- freshly-ground black pepper
- 1 tablespoon molasses or brown sugar
- 1 cup chopped carrots
- 1 cup minced celery
- 3 pinches of dried herbs (thyme, oregano, or basil)
- 1 clove garlic, chopped,
- 1 tablespoon grapeseed oil or butter
- 2 tablespoons fresh lemon juice
- 3 cups lentils, any type
- 1 large onion, finely chopped
- red wine vinegar for the top
- 1/2 teaspoon salt
- medium ripe tomatoes, chopped
- 1/4 cup boiling water

Preparation

Place lentils and water in a soup pot or Dutch oven.

Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy, about 45 minutes.

Add more water as needed, until the soup is your favorite consistency.

Heat oil or melt butter in a medium-sized skillet.

Add onion, celery, and carrots, and saute over medium heat for about 10 minutes.

Add garlic, salt, pepper, and herbs of your choice, and saute about 5 minutes longer.

Transfer to lentils.

Stir in wine, if desired, lemon juice and molasses or brown sugar.

Taste to correct seasonings, then simmer for

At least 15 minutes longer.

Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.

Source: Foodista

09/30/2025

Lentil Soup With Veggies And Pasta

Ingredients
- 1 cup of lentils, rinsed
- 1 cup of spaghetti or fettuccine broken into small pieces (or use small pastina)
- 1 carrot, diced
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1 celery stalk, diced
- 3 teaspoons fresh parsley, chopped
- 1/2 cup tomato sauce
- 1, 10.5 ounce can cream of mushroom or cream of celery soup
- 3 tablespoons olive oil
- salt and pepper to taste
- red pepper flakes to taste
- 1/4 cup grated Romano cheese for garnish
- 1-2 bacon strips, cooked and crumbled into small pieces (or about 1/4 cup cooked pancetta)

Preparation

Add 4 cups of water (or enough to cover the lentils plus about 2 extra inches) and the lentils to a medium-sized, deep saute pan over medium heat.

Cook with the lid just slightly off the pan, for about 15-20 minutes or until the lentils are almost tender.

Meanwhile, if you're using bacon (or pancetta), add it to a saute pan and cook over medium-high heat until done.

When cooled, crumble the bacon into small pieces and set aside.

In a large, deep saute pan over low-to-medium heat, add the olive oil.

When hot, add the onion, carrots, garlic and celery and cook until almost soft.

Add the tomato sauce, parsley, cream of mushroom or celery soup, 3 cups of water, and salt and pepper to taste.

Bring to a boil.

Once boiling, add the pasta, lower the heat and cook until the pasta is tender.

Drain the lentils when they're almost soft and add them to the pasta and cook, uncovered, for another 10-15 minutes until they're soft.

Add the red pepper flakes and adjust the seasonings to taste. If you think the soup should be a bit creamier, make a roux; use 1 tablespoon butter and 1 tablespoon flour and that is sufficient.

Slowly whisk it into the lentil and pasta mixture and make sure it's incorporated into the soup. If you like it thinner, add a bit more water.

Add the bacon or pancetta if using it and mix it into the soup.

When ready to serve, add to individual bowls and sprinkle with fresh grated Romano cheese.

Source: Foodista

Susan's Favorite Recipes

11/02/2025

10/31/2025

10/28/2025

10/26/2025

10/25/2025

10/23/2025

10/20/2025

10/18/2025

10/14/2025

10/09/2025

10/06/2025

09/30/2025

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