4Cheese Georgia Pecan Pimiento SpreadA culinary professional for more than 25 years,  Susan is at home in the kitchen, on the cooking stage or in front of the camera-stirring up exciting recipes, innovative meals and creative new twists on favorite foods. In her television appearances and food writing, Susan has showcased some of Amercia’s foremost culinary brands including:

  • Avocados from Mexico
  • Bertolli
  • Duncan Hines
  • Eggland Eggs
  • Farm Rich
  • Hellmann’s Mayonnaise
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Featured in PEOPLE Country’s 2013 Summer Grilling Guide!

Spicy or sweet, brats or basic hot dogs, sausage can dry out quickly. Keep them juicy by parboiling beforehand or brush with oil or sauce while grilling

CLASSIC BRATS

Makes: 4 servings | Hands-on time: 15 min. | Total time: 25 min.

4 bratwurst (about 1 lb.)
2 (12-oz.) cans beer or 3 cups water
4 hoagie rolls, split and grilled
Coarse grain mustard

1. Prick bratwurst with the tip of a knife. Bring beer to a boil in a large saucepan; add sausage and return to a boil. Cover, reduce heat and simmer 5 minutes. Remove bratwurst and pat dry.

2. Grill, uncovered, over 350º to 400º (medium-high) heat 9 to 10 minutes, turning often. Serve on rolls with coarse grain mustard.

GRILLED CHICKEN-APPLE SAUSAGES

Brush 4 chicken-apple sausages with vegetable oil. Grill 10 to 15 min. or until done. Serve on whole wheat buns with spicy brown mustard, sauerkraut and grilled Granny Smith apple slices.

SOUTHERN SLAW SUPER DOG

Grill 4 (¼-lb.) beef hot dogs 8 to 10 min., brushing with barbecue sauce during last 2 min. of grilling. Serve on grilled hot dog buns with additional barbecue sauce, mustard, coleslaw and pickle slices.

SAUSAGES ROMANO

Brush 4 spicy or sweet Italian turkey sausages with olive oil. Grill 10 to 15 min. or until done. Sauté 1 each thinly sliced large sweet onion, red bell pepper and green bell pepper. Serve sausage on hoagie rolls with onion-pepper mixture and provolone cheese.

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Featured in PEOPLE Country 2013 Summer Grilling Guide! 

The secret to cooking chicken breast on the grill? Brine the cutlets first to add flavor and seal in juices, then pound them flat so they cook evenly. 

CLASSIC CHICKEN SANDWICHES 

Makes: 4 servings | Hands-on time: 30 min. | Total time: 4½ hrs. 

2 cups apple juice 

¼ cup salt 

¼ cup light brown sugar 

1 tsp. red pepper flakes 

4 (6-oz.) chicken cutlets 

1 tbsp. grill seasoning 

4 grilled buns 

Toppings 

1. Simmer first 4 ingredients and 1 cup water in a pan over medium heat until sugar dissolves. Combine mixture and 2 cups ice in a bowl; add cutlets. Cover; chill 4 hours. 

2. Preheat grill to medium-high. Rinse chicken, pat dry, pound to flatten and sprinkle with seasoning. Cook on oiled grill rack, 4 to 5 min. per side. Serve on buns with toppings. 

CREOLE CHICKEN SANDWICHES 

Substitute Creole seasoning. Grill as directed. Serve on split, grilled French rolls. Top with Dijon mustard, mayo, shredded romaine lettuce, tomato slices and sweet-hot pickle relish. 

BARBECUE CHICKEN SANDWICHES 

Substitute barbecue seasoning. Grill as directed. Brush with smoky barbecue sauce and top with cheddar cheese slices during last minute of grilling. Serve on grilled buns. Top with smoky barbecue sauce, cooked bacon slices and french-fried onion rings. 

 SOUTHWESTERN CHICKEN SANDWICHES 

Substitute mixture of 2 tbsp. vegetable oil, 2 tbsp. finely chopped cilantro, 2 garlic cloves, minced, 2 tsp. chili powder and ¼ tsp. ground red pepper for grill seasoning. Brush mixture over chicken; grill as directed. Serve on grilled sour dough bread slices with a mixture of ½ cup mayo and 1 tsp. chili powder. Top with Monterey Jack cheese, peach salsa and leaf lettuce. 

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Featured in PEOPLE Country Summer Grilling Guide 2013

Makes: 6 servings Hands-on time: 25 min. | Total time: 25 min. 

1 lb. ground sirloin 
1 lb. ground chuck 
1 tsp. salt 
½ tsp. freshly ground pepper 
Hamburger buns 

Toppings: mustard, ketchup, mayo, lettuce, tomato slices, pickle slices 

1. Preheat grill to 350º to 400º (medium-high). Combine first 4 ingredients. Shape mixture into 6 (5-in.) patties. 

2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef patty is no longer pink in center. Serve on grilled hamburger buns with preferred toppings.

 

 SUN-DRIED TOMATO & PESTO BURGERS 

Stir 1 (3-oz.) package sun-dried tomato halves, chopped, and 1 garlic clove, minced, into meat mixture. Proceed as directed. Serve on sesame seed buns and top with pesto sauce, mozzarella slices, fresh basil leaves and pepperoncini pepper slices. 

2 PIMIENTO CHEESE-BACON BURGERS 

Stir ¼ cup finely chopped Vidalia onions and ¼ cup barbecue sauce into meat mixture. Proceed as directed. Serve on whole wheat buns and top with barbecue sauce, pimiento cheese, cooked bacon slices and leaf lettuce. 

3 TEX-MEX BURGERS 

Combine 2 tbsp. ketchup, 1½ tsp. chili powder and 1 tsp. fajita seasoning with meat. Serve on onion rolls with sauce of ½ cup sour cream, ½ cup ketchup, 1 (4.5-oz.) can chopped green chiles and 1 tbsp. minced cilantro. Top with lettuce, avocado slices and queso blanco cheese. 

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Cocktail of the Month–PEOPLE COUNTRY – Oct. 2010

Blueberry Açai Mojito

Makes 1 serving

Hands-on time: 5 min.   Total time: 5 min.

Ingredients:

  • 2 to 3 fresh mint sprigs
  • 1/4 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • Crushed ice
  • 2 1/2 ounces açai liqueur or berry açai vodka
  • 1 tablespoon fresh lime juice
  • Club soda
  • Garnish: fresh mint sprig

Directions:

  1. Place mint leaves, blueberries and sugar in a highball glass; crush ingredients using the back of a sturdy spoon until sugar dissolves.
  2. Fill glass with crushed ice. Add liqueur and lime juice; stir well.  Stir in club soda; garnish with a fresh mint sprig. Serve immediately.

<Adapted from AVA Lounge Room, 210 West 55th Street, New York, New York 10019>

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Who wants to cook when it’s scorching hot?    Inspired by a recent trip to Whole Foods Market, this quick cool salad packs fiber, protein and fresh, fresh flavor..

 Southwestern  Couscous Salad

Serves: 4-6

 1/2 cup whole wheat couscous

3/4 cup water

1/2 cup pumpkin seeds

1/4 cup chopped cilantro

3 tbsp.  lime juice

1 tsp. chili powder

1 (15-oz.) can black beans, rinsed and drained

1 tomato, finely chopped

1 small red bell pepper, chopped

1 cup fresh corn kernels (from 2 ears corn)

 Bring water to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes; fluff with afork.  Toss couscous with remaining ingredients in a large bowl.

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