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Susan's Favorite Recipes

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Susan's Favorite Recipes

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10/15/2026

Copycat Chipotle Queso

Ingredients
- 2 tablespoons vegetable oil
- 1/2 yellow onion, peeled and roughly chopped
- 1 green bell pepper, seeded and coarsely chopped
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 2 1/2 teaspoons whole black peppercorns
- 2 cups whole milk
- 1 tablespoon tomato paste
- 1 teaspoon red w**e vinegar
- 2 cups cheddar cheese, grated
- 2 cups Velveeta cheese, grated
- 1/4 cup tomatillo salsa
- 1 teaspoon lime juice, from one lime
- 1/4 teaspoon dried oregano
- 1 (13 ounce) bag tortilla chips, for serving

Directions
Step 1: In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
Step 2: In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
Step 3: Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.

10/14/2026

Pretzel Salad

Ingredients
- 2 cups crushed pretzels (not fine)
- 3/4 cup margarine (melted)
- 3 tablespoons sugar
- 8 ounces soft strawberry cream cheese
- 1 cup sugar
- 12 ounces whipped topping
- 6 ounces strawberry Jell-O gelatin dessert
- 2 cups boiling water
- 16 ounces frozen strawberries (no syrup)

Directions
Step 1: Dissolve jello in boiling water and set aside to cool.
Step 2: Preheat oven to 350 degrees.
Step 3: Melt margarine in small pan, add 3 tablespoons sugar, mix and then add crushed pretzels. Mix until well coated and pour into 9 x 13 pan and spread out to coat bottom. Bake in oven for 8 minutes. Let cool.
Step 4: Mix cream cheese and 1 cup sugar together well and then mix in 12 oz. whipped topping. Mix well and then pour on top of pretzel mix. Spread evenly in pan and "seal" mix to edge of pan to protect pretzel mix below.
Step 5: Cut strawberries in half lengthwise and put on top of whipped topping mixture, slightly pushing into mix to hold them in place. Carefully pour jello mix on top of mixture.
Step 6: Cover pan and refrigerate for at least 4 hours until jello sets up.
Step 7: Be sure to cut through pretzel mix when serving.

10/12/2026

Chef John's Chicken Riggies

Ingredients
- 1 tablespoon olive oil
- 4 ounces hot Italian ground sausage meat
- 1 cup sliced mushrooms
- 1 onion, sliced
- salt and ground black pepper to taste
- 1½ pounds skinless, boneless chicken thighs, roughly chopped
- ½ cup Marsala w**e
- 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup water, or as needed
- 1½ cups chopped hot and sweet peppers
- ½ cup pitted and chopped kalamata olives
- 3 cloves garlic, minced
- ¼ cup chopped Italian flat leaf parsley
- 1 pound rigatoni
- ½ cup grated Parmigiano-Reggiano or Romano cheese

Directions
Step 1: Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
Step 2: Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in w**e and cook, stirring to remove any browned bits off the bottom of the pan, until most of the w**e is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
Step 3: Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
Step 4: Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
Step 5: Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

10/11/2026

Scottish Eggs

Ingredients
- 6 hard-boiled eggs, well-chilled
- 1 lb sausage meat
- 2 tablespoons minced parsley
- 1/2 teaspoon ground sage
- 1/4 teaspoon pepper
- 1/4 cup flour
- 2 eggs, beaten
- 1/2-3/4 cup breadcrumbs
- vegetable oil (for frying)

Directions
Step 1: Peel hard-cooked eggs.
Step 2: Make sure the eggs are well-chilled so that the sausage meat will cling to them more easily.
Step 3: Combine sausage, parsley, sage, and pepper in large bowl; mix well.
Step 4: Press meat mixture evenly around eggs, keeping the oval shape.
Step 5: Sprinkle eggs with flour, coating lightly all over.
Step 6: Dip into beaten egg; then roll in bread crumbs to coat.
Step 7: Pour oil into deep-fryer, or large heavy saucepan, to fill 1/2 full.
Step 8: Heat to 350 on deep-fat frying thermometer.
Step 9: Cook 1 egg at a time, for about 4-5 minutes until meat is well-browned.
Step 10: Drain on paper towels; cool.
Step 11: Refrigerate.
Step 12: Slice to serve.

10/10/2026

Slow Cooker Adobo Chicken With Bok Choy

Ingredients
- 2 onions, sliced
- 4 cloves garlic, smashed
- ⅔ cup apple c***r vinegar
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- ground black pepper to taste
- 8 skinless, bone-in chicken thighs
- 2 teaspoons paprika
- 1 large head bok choy, cut into 1-inch strips
- 2 green onions, sliced thinly

Directions
Step 1: Combine onions, garlic, apple c***r vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
Step 2: Cover and cook on Low for 8 hours.
Step 3: Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

10/08/2026

Elegant Penne With Asparagus And Shrimp

Ingredients
- 1 cup penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup white w**e
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 10 spears asparagus, cut into 1-inch pieces
- 18 peeled and deveined large shrimp (21 to 25 per lb)
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup grated Parmesan cheese

Directions
Step 1: Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
Step 2: Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white w**e, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
Step 3: Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

10/07/2026

Grilled Ham & Cheese Quesadillas

Ingredients
- 1 (10 inch) tortillas
- 2 teaspoons Dijon mustard
- 1/2 cup shaved ham
- 1/2 sweet green pepper, cut into rings
- 1/2 cup cheddar cheese, shredded (old sharp is best)
- 1 green onion, chopped
- 1 small jalapeno, finely chopped
- 1/4 cup salsa

Directions
Step 1: Lay the tortilla on a work surface, spread it with the mustard. Lay the ham on top to cover the whole tortilla. On one side of the tortilla lay the peppers, sharp cheddar and sprinkle the chopped green onion and jalepeno over. Fold the tortilla in half. Have the grill very hot, lay the folded quesadilla on the grill and press it down. Grill for about 6 or 8 minutes until the cheese melts, then flip it and grill the other side. Use a panni press if available and no need to flip.
Step 2: Remove to plate and slice in half. Spread half the salsa on each tortilla half.

10/05/2026

Gluten Free "Potato" Salad With Cauliflower

Ingredients
- 1 head cauliflower
- 2 stalks celery, diced
- 1 small onion, finely chopped (about 3-4 tablespoons)
- 1 tablespoon parsley, finely chopped
- 2 eggs, hard boiled and diced
- 2 tablespoons grapeseed oil, veganaisse
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celtic sea salt

Directions
Step 1: Chop cauliflower into small florets (½ inch).
Step 2: Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
Step 3: Allow cauliflower to cool then place in a large bowl.
Step 4: Add celery, onion, parsley and egg.
Step 5: Stir in veganaisse, mustard and salt.
Step 6: Serve.

10/04/2026

Super Salad!

Ingredients
- 1 (16 ounce) bag broccoli slaw mix
- 1 cucumber, quartered lengthwise & thinly sliced
- 1 bunch scallion, chopped
- 1 (20 ounce) can pineapple chunks in juice, drained & juice reserved
- 1/2 cup sliced almonds
- 1/2 cup craisins
- 2 cups cooked garbanzo beans, divided (or 1 15oz can garbanzo beans, rinsed & drained)
- 2 garlic cloves, peeled
- 2 tablespoons tahini
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons dark sesame oil (roasted)

Directions
Step 1: In a large bowl, combine the brocoli slaw, cucumber, scallions, pineapple chunks, almonds, craisins & 1/2c cooked or canned garbanzo beans.
Step 2: In a food processor, puree remaining 1 1/2c cooked or canned garbanzo beans and garlic cloves. Add tahini & process until smooth. Add soy sauce, lemon juice & sesame oil, and reserved pineapple juice. Puree until smooth & well blended. Use a spatula to scrape down sides.
Step 3: Taste for seasoning. Add more lemon juice or soy sauce if needed.
Step 4: Toss dressing with salad & enjoy!

10/03/2026

Slow Cooker Pasta E Fagioli

Ingredients
- 6 slices bacon, chopped
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- salt and pepper
- 1 (19 ounce) can white kidney beans, drained and rinsed
- 4 cups chicken stock
- 1 (28 ounce) can diced tomatoes
- 1 bay leaf
- 3/4 cup tubetti
- 1/4 cup fresh parsley, chopped
- 1/4 cup tomato paste
- 1/3 cup parmesan cheese, grated

Directions
Step 1: In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
Step 2: Drain fat from skillet.
Step 3: Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Step 4: Scrape into slow cooker.
Step 5: Mash 1 cup of the beans; add to slow cooker along with remaining beans.
Step 6: Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
Step 7: In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
Step 8: Drain and add to slow cooker.
Step 9: Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
Step 10: Discard bay leaf.
Step 11: Sprinkle each serving with Parmesan cheese.

Address

Richland Hills, TX

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