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

11/17/2025

Green Bean Poriyal

Ingredients
- 1/2 teaspoon asafetida
- 1 teaspoon brown mustard seeds
- 1 teaspoon toor dal or chana dal, rinsed
- 2 teaspoons coconut oil
- 1 teaspoon cumin seeds
- small handful of dried curry leaves, crushed
- 1 fresh red chili, finely chopped (don't remove the seeds)
- 1/2 teaspoon sea salt, or to taste
- 2 tablespoons tamarind pulp
- 4 tablespoons dried unsweetened shredded coconut
- 1 teaspoon split skinned urad dal, rinsed

Preparation

Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes.

Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can.

Set the drained tamarind liquid aside.

In a large frying pan or wok, heat the oil over medium heat until hot.

Add the mustard seeds and cumin seeds to the pan and cook for a few minutes.

Now add the urad and toor or chana dals, chilli, asafetida and curry leaves.

Fry for another few minutes until the mustard seeds turn grey and begin to sputter and pop.

Now add the green beans, about 3 tablespoons of the tamarind water, and salt.

Reduce the heat to medium-low and cover.

Cook until the beans are tender, about 5 to 7 minutes.

Stir in the coconut and cook for another few minutes.

Remove from heat and taste for seasoning.

Serve warm alongside some fresh cooked white rice and your favorite dal dishes.

Source: Food and Spice

11/15/2025

Classic Oysters Rockefeller

Ingredients
- 2 dozens Fresh oysters on the half shell
- 4 springs flat-leaf Italian parsley, minced
- 4 green onions, minced
- A handful of fresh celery leaves, minced
- 6 or more fresh tarragon leaves, minced
- 6 or more fresh chervil leaves, minced
- 1/2 cup dried fresh French bread crumbs, unseasoned
- 12 tablespoons unsalted butter, softened
- Salt and fresh ground black pepper, to taste
- Tabasco, to taste
- 2 tablespoons Pernod
- Rock salt

Preparation

Finely mince the parsley, green onions and the herbs.

In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste.

Season to taste with salt, pepper, Tabasco and Pernod.

Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around.

Spoon an equal amount of the herb butter paste on top of each oyster.

Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes.

Serve immediately.

Source: Foodista

11/14/2025

Xocai Healthy Chocolate Martini

Ingredients
- 1 Xocai Healthy Chocolate Nugget, grated
- 1 oz Liquid Xocai Healthy Chocolate Activ drink
- 5 ice
- 1 oz vodka or gin

Preparation

Shake Vodka and Xocai Activ in a martini shaker with ice and pour into a martini glass.

Garnish with grated nuggets.

Serves 1.

Source: Foodista

11/13/2025

Vietnamese Banh Mi

Ingredients
- 6 rolls
- 1 pound of pork chops, shoulder or loin. Sliced thinly
- 2 cloves crushed garlic
- 2 tablespoons of fish sauce
- 2 teaspoons sugar
- 2 tablespoons fresh ground black pepper
- 2 tablespoons of finely chopped onion
- 1/4 cup vegetable oil
- 1 teaspoon of sesame seed oil
- mayo
- cilantro sprigs
- pickled carrot and daikon
- pate
- cucumber
- jalapeno

Preparation

Mix all marinade ingredients (except for pork) in a plastic bag.

Let all ingredients dissolve in oil, then add slices of pork.

Allow pork to marinade for at least 1 hour.

Heat pan on medium heat, lay slices of pork, one layer at a time.

When one side is cooked, flip to the other side to finish cooking.

Let the meat rest for 10 minutes and then slice into strips

Assemble pork in your sandwich.

Source: Foodista

11/12/2025

Organic Berry Crostata

Ingredients
- 1 pint organic strawberries
- 1 pint organic blueberries
- 1 package premade pie crusts
- 1 organic egg
- 4 tablespoons of organic sugar

Preparation

Preheat the oven to 350 F and grease or line a baking sheet.

Wash the fruit, and cut into pieces.

Toss fruit with 2 tbsp of sugar.

Adjust the sugar amount according to how ripe the fruit is.

Unroll 1 of the pie crusts and fill with about 1 1/2 cups of fruit.

Leave 1 inch crust around the pile of fruit.

Fold up the edges in a decorative design.

Repeat with the second crust.

Beat the egg and brush over the crusts of the crostata.

Sprinkle each crostata with 1 tbsp of brown sugar.

Bake for 30-35 minutes, or until golden brown.

Source: Foodista

11/11/2025

Baked Pork Flower Dumplings With Soy Ginger Dipping Sauce

Ingredients
- 8 ounces ground pork
- 4 scallions, finely chopped
- 3 cloves garlic, minced
- 1 heaping tablespoon minced ginger root
- 1 teaspoon minced Serrano pepper
- 3 tablespoons chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 1 ½ teaspoon lime juice
- 20 wonton wrappers
- ¼ cup soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 tablespoon honey
- 2 teaspoon lime juice
- 1 tablespoon minced ginger root
- ½ Serrano pepper, sliced

Preparation

Heat oven to 375F degrees.

Grease two muffins, as these make about 20 dumplings.

In a medium-sized bowl, mix the ground pork, garlic, scallions, ginger, and Serrano pepper with a fork.

In a small bowl, whisk chicken broth, soy sauce, sesame oil, canola oil, and lime juice.

Pour the liquid mixture over the ground pork mixture and mix together with a fork.

Cup a wonton wrapper in your hand, then scoop about a tablespoon of the pork mixture, and place it in the middle of the wrapper.

Bring up the sides of the wrapper and sort of twist them together, then place in the cup of a muffin tin.

Repeat until all cups are filled.

Bake for about 15 minutes, until you see a nice golden exterior.

While the cups bake, mix together the dipping sauce by whisking all the ingredients together in a bowl.

Source: Foodista

11/10/2025

Chicken Casserole With Peas And Mushrooms

Ingredients
- 2 Tbsp olive oil
- 1 shallot – small chop
- 1 clove garlic – minced
- 1 8oz package of white mushrooms – sliced
- 4 boneless skinless chicken breasts – cut into 1 inch or smaller chunks
- 1 ½ cups frozen baby peas
- ¾ tsp salt
- 1 tsp pepper
- 2 sticks of unsalted sweet cream butter
- 1 8oz package of herbed dressing mix
- 1 can cream of chicken soup
- 8 oz sour cream
- 1 cup cheddar cheese
- 3 Tbsp Parmesan cheese
- 1 Tbsp soy sauce
- 1 ½ cups chicken broth

Preparation

Preheat the oven to 350F degrees.

In a skillet, heat the oil over medium to medium high heat.

Add the shallot and garlic when oil has a rippled appearance.

Cook for a minute and then add the white mushrooms.

When mushrooms appear cooked through (about 3 minutes) add the chicken pieces and cook until meat is white in color (about 4 minutes).

Mix in the peas and turn the heat to the skillet off and set aside.

While the items in the preceding step are cooking, melt the butter in a microwave safe bowl in the microwave (about 1.5 minutes).

When melted, mix the butter with the dressing mix and then place the dressing mix into a 9x13 baking dish or a large skillet and pack down slightly.

Top the dressing with the chicken mixture from the frying pan.

In a separate bowl, mix the soup, sour cream, cheddar cheese, Parmesan cheese and soy sauce.

Place this mixture on top of the chicken mixture in the baking dish and spread around the top.

Sprinkle the remaining dressing mix over the top. Then, very gently, pour the chicken broth over the top of that (it will run down into the dish).

Bake at 350F degrees for 30 minutes until the casserole is bubbly and hot throughout.

Source: Foodista

11/10/2025

Apricot Grand Marnier Shrimp

Ingredients
- 1/2 cup apricot preserves
- 14 bamboo skewers, soaked
- 3 tablespoons dijon mustard
- 3/4 cup Grand Marnier
- 1/4 cup grapeseed oil
- 1/2 cup honey
- 1 tablespoon red pepper flakes
- 40 cocktail shrimp, tail on
- 3/4 cup white wine vinegar
- 4 tablespoons worcestershire sauce

Preparation

Combine all ingredients in a sauce pan and simmer for approximately 10-15 minutes.

All ingredients should be well incorporated.

Take off the heat and allow it to cool.

Transfer to a lidded container and refrigerate until completely cool.

When the marinade has chilled, pour about 1 cup into a smaller container and set aside.

Place all shrimp into the original bowl of marinade and allow to rest in the fridge for at least 1 hour.

When ready to grill, thread 3-4 shrimp on bamboo skewers.

Place on a hot grill for 1-2 minutes per side.

Drizzle cooked shrimp skewers with reserved marinade and serve.

Source: Foodista

11/07/2025

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

11/05/2025

Nabeyaki Udon

Ingredients
- 1/4 pound spaghetti
- 2 teaspoons oil
- 3 cups stock
- 1 carrot, chopped, nice
- 1 onion, chopped, fine
- 1/2 inch ginger, grated
- 1 head broccoli, cut into florets
- 1 pch salt
- 1 few pieces of fresh crab or 1 x 7 oz tin crabmeat
- 1 egg
- 1 green onion, chopped, nice
- 1 pch cayenne pepper
- 1 tablespoon sesame seeds, toasted

Preparation

Put the spaghetti on to cook.

Heat a frypan over medium-high, add oil.

Stir onions, ginger and carrots.

Cook for 2 minutes, then add the stock and bring to the boil.

Add broccoli and salt.

Place the noodles in a large serving bowl, pour in the stock mixture and garnish with crab.

Crack the egg into the broth, sprinkle with the remaining ingredients and serve.

Source: Foodista

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

Susan's Favorite Recipes

11/17/2025

11/15/2025

11/14/2025

11/13/2025

11/12/2025

11/11/2025

11/10/2025

11/10/2025

11/07/2025

11/05/2025

11/02/2025

10/31/2025

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