Tag: easy recipes

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Food And Recipes

The Quik Cook! Lamb Burgers with Green Harissa

Lamb Burgers with Green Harissa

 

Total Time: 40 min
Servings: 4

Ingredients:
1 pound ground lamb
1/2 cup cooked white rice
1 large egg, beaten
1/2 cup chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapeños, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving

Directions:
1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the      patties with olive oil.
2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.
3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.

MAKE AHEAD The green harissa can be refrigerated overnight.

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Food And Recipes quick recipes

The Quik Cook! Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Grilled Tilapia with Smoked Paprika and Parmesan Polenta

 

Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)
Total: 30 Minutes

Ingredients:
Polenta:
4 cups fat-free milk 
1 cup quick-cooking polenta
1/4 teaspoon salt 
1/3 cup (1 1/2 ounces) grated Parmesan cheese 
Fish:
1 1/2 tablespoons olive oil 
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
4 (6-ounce) tilapia fillets 
Cooking spray

Directions:
To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Note:
The tilapia can be prepared either in a grill pan on the stove or over the coals on an outdoor grill.

 

Categories
Food And Recipes

The Quik Cook! Salmon & Roasted Vegetable Salad

Salmon & Roasted Vegetable Salad

4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
  • 2 scallions, sliced

Directions:

  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  4. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Tips & Notes:

  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Categories
Food And Recipes

The Quik Cook! 2-Step Chicken

Tasty 2-Step Chicken

Ingredients:

1  tablespoon vegetable oil 
1 1/4  pounds skinless, boneless chicken breast halves 
1  can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 
1/2  cup water 

Directions:

  1.  Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  2.  Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
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