New Castle News

March 23, 2012

Culinary Conversation: Can't decide on a recipe? Try them all!

Lugene Hudson
New Castle News

NEW CASTLE — It was difficult selecting just a few for this week’s Culinary Conversation. So I chose from each section except the sweet stuff and will save those for another time.

Many sound exceptional. I know for sure I’m giving the Ultimate Chicken Salad a try. We make the asparagus dish and turkey burgers frequently so I already know those are winners.

Thanks, Pam for thinking of this column and allowing me to use some recipes from the cookbook.

Zucchini Hummus

Freshly ground black pepper

 Combine all the ingredients in a food processor and pulse until desired consistency is reached. Serve with pita bread, pita chips or veggie crudités.

Stuffed Pepper Soup

Brown meat, drain grease. Mix everything together. Bring to a boil, then simmer for 30 to 40 minutes.

Ultimate Chicken Salad

Season chicken with salt, pepper and paprika. Heat 2 tbsps. oil in skillet over medium-high heat and sear both sides of chicken. Continue to cook on medium heat until chicken is thoroughly cooked. Transfer to a plate and keep warm. In Same skillet, heat remaining oil and sauté apples, celery and shallots until tender. Gently heat Marzetti dressing in saucepan. Do not bring to boil. Arrange spinach on plates, top with hot veggies, apples and chicken. Spoon warm dressing over all and sprinkle with pine nuts.

Oven Roasted Asparagus

 Preheat oven to 425. Trim off and discard tough ends from asparagus spears. Arrange asparagus in a shallow baking dish. Drizzle oil over asparagus; turn stalks to coat. Sprinkle salt and pepper over asparagus. Bake until asparagus is tender, about 12 to 18 minutes depending on thickness. Chop or leave spears whole. Sprinkle with cheese.

The Perfect Turkey Burger

Combine 1 1/4 lbs. ground turkey, 1/2 cup fat-free ricotta cheese, 2 finely chopped scallions, 2 minced garlic cloves, 2 tsps. Dijon mustard, 1 tsp. Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper in a bowl just until blended. Shape into four patties. Spray rack with nonstick spray and grill burgers until thermometer inserted in the center of each burger registers 165 degrees, 7 to 8 minutes on each side.

Substitute 1/2 cup shredded zucchini for the ricotta.