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Susan's Favorite Recipes

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08/08/2026

Classic Chicken Vesuvio

Ingredients
- 10 skin-on, bone-in chicken thighs
- 1½ teaspoons dried oregano, divided
- 1½ teaspoons garlic powder, divided
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 1 tablespoon grapeseed oil, or more as needed
- 1½ pounds baby potatoes, halved
- 2 cloves garlic, minced
- 1½ cups white wine, divided
- 1½ cups chicken broth, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup whipping cream
- 1 small lemon, juiced
- 1 cup frozen peas

Directions
Step 1: Preheat the oven to 375°F (190 degrees C).
Step 2: Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
Step 3: Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
Step 4: Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
Step 5: Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
Step 6: Bake in the preheated oven for 1 hour.
Step 7: During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
Step 8: Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

08/07/2026

Whole Wheat Carrot Cake With Cream Cheese Frosting

Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 4 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
- 3/4 cup chopped walnuts
- cream cheese frosting (recipe is in my cookbook)

Directions
Step 1: Preheat oven to 350°F.
Step 2: Butter 13 x 9 inch pyrex baking dish.
Step 3: Combine oil, sugars and eggs in mixing bowl.
Step 4: Sift together flours, cinnamon, soda and salt.
Step 5: Mix into liquid ingredients.
Step 6: Stir in carrots, pineapple with reserved juice and walnuts.
Step 7: Bake about 45 minutes or until tester comes out clean.
Step 8: Cool.
Step 9: Ice with Cream Cheese Frosting.

08/05/2026

Pecan-crusted Chicken Tenders

Ingredients
- vegetable cooking spray
- ½ cup all-purpose flour
- 2 egg whites
- 2 tablespoons water
- 1 (4 ounce) packet saltine crackers, crushed
- ¾ cup ground pecans
- 2 tablespoons paprika
- 1½ teaspoons ground cayenne pepper (Optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 pounds skinless, boneless chicken tenders

Directions
Step 1: Preheat oven to 425°F (220 degrees C). Spray a wire rack with cooking spray and set on top of a baking sheet.
Step 2: Pour flour into a wide bowl.
Step 3: Whisk egg whites with water in a separate bowl until foamy.
Step 4: Mix saltine crackers, pecans, paprika, cayenne pepper, salt, and pepper together in a shallow bowl.
Step 5: Dredge chicken tenders in flour, dip in egg whites, then coat with cracker mixture. Arrange on the wire rack. Spray chicken tenders lightly with cooking spray; flip and spray the second side.
Step 6: Roast in the preheated oven, turning once halfway through, until crisp, 18 to 20 minutes.

08/04/2026

Vegetarian Slow Cooker Corn Chowder

Ingredients
- 3 (15 ounce) cans cream-style corn
- 3 (15.25 ounce) cans whole-kernel corn
- 1 (16 ounce) package frozen diced hash brown potatoes
- 2 tablespoons butter
- 1 large red onion, chopped
- 1 large sweet white onion, chopped
- 3 bell peppers, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 2 jalapeno peppers, seeded and chopped
- 3 hot cherry peppers, seeded and chopped
- 2 poblano peppers, seeded and chopped
- 4 cups half-and-half cream

Directions
Step 1: Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
Step 2: Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
Step 3: Cook, stirring occasionally, for about 3 hours.

08/02/2026

Berry Blue Salad

Ingredients
- 8 cups loosely packed baby greens or 8 cups baby spinach leaves
- 1/2 cup fresh blueberries
- 1/4 cup blue cheese, crumbles
- 1/2 cup thinly sliced red onion
- 1/3 cup extra virgin olive oil
- 1/3 cup orange juice
- 2 tablespoons fresh lemon thyme leaves
- 1 tablespoon minced shallot (optional)
- sea salt
- fresh ground black pepper
- 1/4 cup toasted almond, slivered

Directions
Step 1: Place greens, blueberries, blue cheese and red onion in a serving bowl.
Step 2: In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste.
Step 3: Toss salad with the dressing and garnish with roasted, sliced almonds.

08/01/2026

Curried Turkey Wraps

Ingredients
- 300g cooked turkey, shredded
- 3 tablespoons mayonnaise
- 3 tablespoons creme fraiche
- 2 teaspoons curry powder
- 1 apple, finely diced
- 1 lemon, juice of
- 4 flour tortillas
- lettuce (optional)
- cherry tomatoes (optional)
- coriander (optional)

Directions
Step 1: Mix the turkey or chicken with the mayo, crème fraiche, curry powder and apple. Add a squeeze of lemon juice.
Step 2: Divide the mixture between the four tortillas (you may find it easier to warm them first), top with the optional extras if you wish, then wrap up.

07/30/2026

"Serviette/napkin Folding, Simple Standing"

Ingredients
- 1 paper, serviette (large)
- 1 cloth, serviette (large)

Directions
Step 1: Lay your serviette square out flat before you in a diamond shape.
Step 2: Take the South point at the bottom and fold it up to meet the North point at the top. You will now have a triangle with the crease at the bottom.
Step 3: Take the bottom right hand point of the triangle and fold it up to the North point position. Repeat with the bottom left point. You will now have a diamond shape with a gap running vertically down the center.
Step 4: Carefully turn the serviette over and fold the south point up towards the north point but only 1/3 or 1/2 way up (depending on how big your serviettes are, a larger or smaller fold here as appropriate will look more balanced, you choose which looks best for yours).
Step 5: Carefully turn the serviette over and bring both of the bottom points far enough together so that you can slide one of the points into the other, forming a circle.
Step 6: Holding the join firmly in place, slip your fingers inside to make the rest even and round so that the top point matches the point on the lower pleated cuff.

07/28/2026

Sausage Rolls The Australian Way

Ingredients
- 1 (17 1/3 ounce) package puff pastry
- 2 lbs bulk pork sausage
- 1 medium onion, finely chopped
- 1 cup breadcrumbs
- salt and pepper (to season)
- 1/2 cup milk or 1/2 cup cream
- 1 egg, beaten with 1 tablespoon water

Directions
Step 1: Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
Step 2: Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
Step 3: Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
Step 4: Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
Step 5: Let cool for a few minutes, then serve with ketchup.
Step 6: Variations.
Step 7: â€¢Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
Step 8: â€¢Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
Step 9: â€¢Sprinkle the rolls with sesame seeds or paprika before baking.

07/26/2026

Cheery Cherry Cream Puffs With A.1. Ganache Drizzle

Ingredients
- 1 (10 ounce) package frozen puff pastry shells
- 1 1/2 cups heavy cream, divided
- 1/4 cup A.1. Original Sauce
- 2 cups dark chocolate chips
- 2 tablespoons maraschino cherry juice
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/2 cup maraschino cherry, quartered
- 1/2 cup walnuts, chopped

Directions
Step 1: Bake puff pastry shells at 425°F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
Step 2: Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Original Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
Step 3: To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
Step 4: To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

07/24/2026

Anise Balls

Ingredients
- 1 cup Crisco
- 1 cup sugar
- 3 eggs
- 1 teaspoon anise oil
- 3 1/2 cups flour
- 3 1/2 teaspoons baking powder

Directions
Step 1: Cream together Crisco, sugar, eggs and anise oil.
Step 2: Add flour and baking powder. Mix well.
Step 3: Refrigerate 1 hour. (Dough will be very soft).
Step 4: Drop by small spoonfuls onto greased cookie sheet.
Step 5: Bake at 350 degrees for 15 minutes.
Step 6: I like to frost them with a French vanilla or buttercream frosting. If I am using frosting from a can, I frost them when ready to eat. At Christmas, I use red or green frosting.

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