Kathie Lee & Hoda: Spring Vegetable Pizza & Panko-Crusted Cod Recipes

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Kathie Lee & Hoda: Four Meals To Make In Under 40 Minutes

Kathie Lee and Hoda know many of their viewers are busy moms who do not have the time to slave over a meal all day. They brought on contributing editor to Cooking Light magazine, Frances Largeman-Roth, to go over four different recipes any mother can make in under 40 minutes. We can’t promise the kids will love them, but at least they are easy to make,

Cooking Light Panko-Crusted Cod Recipe

Cooking Light Panko-Crusted Cod Ingredients:

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  • 2 large egg whites, lightly beaten
  • 1/2 cup panko
  • 4 (6-ounce) cod fillets
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons canola oil
  • 1 cup grape tomatoes, quartered
  • 1/2 cup vertically sliced vidalia or other sweet onion
  • 2 tablespoons fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper

Cooking Light Panko-Crusted Cod Directions:

  • Preheat oven to 450 degrees.
  • Place egg whites in a shallow dish and place panko in another shallow dish. Dip fish in egg whites and then sprinkle fish evenly with 1/4 teaspoon salt. Dredge in panko again. Heat oil in a large ovenproof skillet over medium-high heat. Add fish to pan and cook three minutes until very crispy. Turn fish over and place pan in oven. Bake fish for seven minutes.
  • Combine remaining 1/4 teaspoon salt, tomatoes and remaining ingredients in a bowl.

Cooking Light Hamburger Steak With Onion Gravy Recipe

Kathie Lee & Hoda: Spring Vegetable Pizza & Panko-Crusted Cod Recipes

Kathie Lee and Hoda watched as Cooking Light editor Frances Largeman-Roth cooked up a spring vegetable pizza recipe, a panko-crusted cod recipe and more.

Cooking Light Hamburger Steak With Onion Gravy Ingredients:

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  • 1 pound ground sirloin
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon canola oil, divided
  • 1 1/2 cups vertically sliced onion
  • 2 teaspoons all-purpose flour
  • 1 cup unsalted beef stock

Cooking Light Hamburger Steak With Onion Gravy Directions:

  • Divide beef into four equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat two teaspoons oil in a large skillet over medium-high heat. Add patties and cook three minutes on each side.
  • Add remaining one teaspoon oil to pan. Add vertically sliced onion and sauté three minutes. Sprinkle onion with flour and cook 30 seconds, stirring constantly. Add stock and remaining salt and pepper; bring to a boil. Return patties to pan; reduce heat to medium, partially cover and cook five minutes or until gravy is slightly thickened.

Cooking Light Pan-Grilled Chicken With Chorizo Confetti Recipe

Cooking Light Pan-Grilled Chicken With Chorizo Confetti Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup Mexican pork chorizo, casings removed
  • 1/4 cup sliced onion
  • 2 tablespoons diced carrot
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1/4 cup unsalted chicken stock
  • 1 tablespoon chopped fresh cilantro

Cooking Light Pan-Grilled Chicken with Chorizo Confetti Directions:

  • Heat a grill pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Coat pan with cooking spray. Add chicken to pan and cook six minutes on each side or until done.
  • While chicken cooks, heat a large skillet over medium-high heat. Add chorizo and cook one minute, stirring to crumble. Add remaining 1/4 teaspoon salt, onion, and carrot and cook two minutes, stirring occasionally. Add bell peppers and cook one minute. Add stock and cook two minutes or until liquid almost evaporates. Spoon chorizo mixture over chicken and top with cilantro.

Cooking Light Spring Vegetable Pizza With Gremolata Recipe

Cooking Light Spring Vegetable Pizza With Gremolata Ingredients:

  • 12 ounces refrigerated fresh pizza dough
  • Cooking spray
  • 1 large fennel bulb with stalks
  • 1 tablespoon olive oil
  • 1/2 cup frozen green peas
  • 1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
  • 5 garlic cloves, thinly sliced
  • 2/3 cup part-skim ricotta cheese
  • 3 1/2 tablespoons 2% reduced-fat milk
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1 large garlic clove, minced

Cooking Light Spring Vegetable Pizza With Gremolata Directions:

  • Place a heavy baking sheet in oven and preheat oven to 500 degrees with the baking sheet in the oven as it preheats.
  • Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave for 45 seconds.
  • Remove stalks from fennel bulb and reserve one tablespoon of fronds. Cut bulb into thin slices. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Rinse peas in cold water to thaw and then drain. Add peas, fennel bulb, asparagus, and sliced garlic to pan and sauté two minutes.
  • Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Combine ricotta, milk, pepper, and pecorino Romano cheese; spread evenly over pizza, leaving a 1/2-inch border. Bake at 500 degrees for five minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500 degrees for five minutes or until crust is browned and crisp. Remove from oven; sprinkle evenly with salt. Combine reserved fennel fronds, parsley, rind, and minced garlic; sprinkle over pizza. Cut into eight wedges.

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