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In the Kitchen

This Issue Contents | Recipe | Home Plan | Publishers notes

Chris Schlueter’s Recipe CollectionChris Schlueter

Lamb Burgers Supreme

2 pounds ground lamb
½ teaspoon zest from organic lemon
1 teaspoon cumin
1 teaspoon coriander
¼ cup red onion, chopped fine
1 teaspoon minced garlic
¼ teaspoon garlic powder
2 tablespoons olive oil
¼ head of lettuce, shredded
2½ tablespoons mayonnaise
1 teaspoon balsamic vinegar
2 avocados, peeled & seeded
1 loaf of good bread, (ciabatta, French baguette, or your favorite
whole grain)
Salt and pepper to taste

Red Bell Pepper Relish

½ tablespoon olive oil
1 red onion, chopped fine
3 small tomatoes, or 2 medium, chopped and seeded
1 large red bell pepper, roasted, peeled, seeded and diced
Good pinch of raw sugar
6 basil leaves, minced
Salt and pepper to taste

To make the relish:
Heat pan over medium heat. Add olive oil, onion and garlic. Sauté for 3 minutes or until translucent. Add in the sugar, bell pepper, tomatoes, thyme, salt and pepper. Cook for 5 minutes. Take off heat and stir in basil.

To make the burgers:
In a bowl, combine ground lamb, lemon zest, cumin and coriander. Add the garlic, onion, and chopped onion. Add salt and pepper to taste. Can be made a day ahead and refrigerated. Heat sauté pan. Divide meat into even small balls. Cook on medium heat until done, should be slightly pink inside. Add more olive oil if needed to keep from sticking. When done let rest in pan.

To assemble the sandwich:
Mix the lettuce and mayo together with the balsamic vinegar. Salt and pepper to taste. Slice bread and toast or grill bread until golden brown. Place bottom of sandwich on plate. Cover with a layer of lettuce, then avocado slices. Lay burgers on top and add relish. Lay other half of sandwich on top and serve.

Recipes – Good Eats

Dilled Radish and
Asparagus Pasta Salad

4 cups fusilli or other kind of pasta,
1 small bunch of asparagus,
trimmed into 1½ inch pieces
1 cup cheddar cheese, cut into
1½ cups radishes, sliced or halved
¼ cup chopped fresh dill
Ranch dressing (recipe follows)

Cook pasta according to package directions; add asparagus to pasta water for the last 3 minutes of cooking time. Drain fusilli and
asparagus; cool under cold running water. Transfer to large bowl;
stir in cheese, radishes and dill. Add dressing, stirring to coat
thoroughly. Keep refrigerated until ready to serve.

Buttermilk Ranch Dressing

Makes 1½ cups
1 cup mayonnaise (with no added
½ cup low-fat buttermilk
2 tablespoons freshly squeezed
lemon juice
1 teaspoon coarse salt
1 teaspoon celery seed
1 tablespoon finely chopped fresh
oregano (or 1 teaspoon dried)
½ teaspoon onion powder
¼ teaspoon freshly ground black
Pinch of cayenne pepper

Whisk together all ingredients in a medium bowl. Store refrigerated,
in an airtight container, for up to 1 week. This is the easiest and
tastiest dressing, no need to buy anymore.

Olive Tapenade

1½ cup pitted Kalamata olives
¼ cup chopped walnuts or pine
nuts, pecans
3 tablespoons olive oil
3 tablespoons capers
1½ teaspoons fresh rosemary
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper

Place all ingredients, except bell peppers and crackers into food processor. Cover and process with quick on/off pulses until slightly coarse. Spoon into serving dish, sprinkle with bell pepper. Serve with crackers.

Cucumber Soup

4 English-style cucumbers,
peeled and coarsely chopped
(the long cucumbers work
best for taste)
2 yellow bell peppers, chopped
2 red bell peppers, chopped
4 garlic cloves, minced
4 tablespoons fresh dill
2 cups low-fat yogurt
1 cup light sour cream
4 tablespoons white wine
2 tablespoons olive oil
2 teaspoons salt

Thoroughly combine all ingredients in a large bowl. Puree the soup in batches in a blender or food processor or immersion blender. Refrigerate over night and serve.

Crab Salad in Crisp Wonton Cups

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed
(if frozen)
2 teaspoons canola oil
¼ teaspoon salt

For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
¼ teaspoons salt
1/8 teaspoon black pepper
½ teaspoon dried hot red pepper
2 tablespoons olive oil

For the salad:
½ pound lump crabmeat,
picked clean
1 stalk celery, finely diced
½ cup finely diced mango
¼ cup thinly sliced scallions
2 tablespoons coarsely chopped
fresh cilantro leaves

Preheat the oven to 375 degrees. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

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