ONE – DISH SPICY OREGANO COD WITH POTATOES – ONION – TOMATOES – CAPERS – BLACK OLIVES – MINCED GARLIC IN WHITE WINE SAUCE

–cod (size of 4 decks of cards, 1 pound)

–cayenne pepper

–oregano (fresh if possible)

–potatoes (red, sliced, 2 medium, sliced)

–tomatoes (vine-ripened if possible, 2 medium, chopped)

–onion (one-half, medium)

–capers (about 12)

–black olives (1 small can, drained)

–garlic (minced, 1 heaping tablespoon)

–white wine

–salt and pepper

–olive oil

1 – Slice 2 medium-size potatoes, and place in a covered baking dish with a little white wine.  Chop one-half medium onion, and place in the dish.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Microwave on high for 10 minutes.

2 – Chop 2 medium tomatoes.  Season with salt, pepper, cayenne pepper, and oregano.  Place in the baking with the potatoes and onion.   Add 1 heaping tablespoon of minced garlic.  Stir.  Microwave on high for 5 minutes.

3 – Place the cod in the sauce.  Season with salt, pepper, cayenne pepper, oregano, and olive oil.  Sprinkle about 12 capers on top.  Drain a can of black olives, and also sprinkle on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.

4 – Serve the cod and sauce hot, as a one-dish dinner.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way

MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

–cod (size of 4 decks of cards, 1 pound)

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

SPICY HERB COD WITH SAUCE OF FRESH BLUEBERRIES – LIGHT BROWN SUGAR – LEMON JUICE – BALSAMIC VINEGAR ATOP JASMINE RICE

–cod (size of 4 decks of cards, 1 pound)

–Mrs. Dash original (bottled)

–cayenne pepper (bottled)

–salt and pepper

–olive oil

–blueberries (fresh, 1 cup)

–light brown sugar (packaged)

–lemon juice (bottled)

–balsamic vinegar (bottled)

–jasmine rice (packaged)

1 – Place 1 cup of fresh blueberries and one-fourth cup of water in a covered baking dish.  Add 2 heaping tablespoons of brown sugar.  Stir.  Microwave on high for 3 minutes.  When finished, place the cod in the sauce.  Drench in both lemon juice and balsamic vinegar.  Season with salt, pepper, Mrs. Dash, cayenne pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.

2 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 2 cups water microwaved for 5 minutes on high; then 10 minutes on 50 percent power).

–cod and sauce adapted from the web sites of both Giant Eagle and Group Recipes.

CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY &  TERIYAKI MARINADE

–salmon (size of 4 decks of cards, 1 pound)

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon inspired by 20 Savory Salmon Recipes.

GINGER COD WITH ORANGE SLICES – LEMON SLICES – SWEET ONION IN ORANGE MARMALADE – TERIYAKI SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–orange (fresh, peeled and separated)

–lemon (fresh, sliced)

–onion (sweet, one-half, medium)

–orange marmalade (one-half jar, sweet)

–teriyaki marinade and sauce (bottled)

–jasmine rice (packaged)

–ginger (bottled

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 2 cups of water.  Stir.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – In a small mixing bowl, place one-half jar of sweet orange marmalade.  Add one-third cup of teriyaki sauce to the bowl.  Stir well.  Place in a covered baking dish.

3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce.  Peel and separate 1 orange; then cut each section into two pieces.  Add the orange to the sauce.  Stir.  Microwave on high for 5 minutes.  When finished, place the cod in the sauce.  Season with salt, pepper, ginger, and olive oil.  Sprinkle lightly with breadcrumbs.  With a very sharp knife, slice a lemon.  Place the lemon slices atop the cod.  Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.

4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.

–cod inspired by the food.com web site.

A Simple Dinner:  SMOKED SALMON NATURALLY WITH CHILLED SALAD OF AVOCADO – FRESH BASIL TOMATO – FETA IN BALSAMIC & EXTRA VIRGIN OLIVE OIL DRESSING

For 2:

–smoked salmon (packaged, ready-prepared)

–avocado (1, sliced)

–tomato (fresh, medium, sliced)

–feta cheese

–balsamic vinegar (bottled)

–extra virgin olive oil

–basil (fresh if possible)

–salt and pepper

1 – Slice the smoked salmon into two pieces.  That’s all to do!

2 – Cut apart an avocado and discard the pit.  Slice in horizontal strips, and place on a serving plate.  Slice a medium fresh tomato, and add to the plate.  Season with salt, pepper, and basil.  Sprinkle feta cheese over the avocado and tomato.  Season with balsamic vinegar and extra virgin olive oil.

3 – Serve the smoked salmon with the salad as a side.

–menu and salad original.

CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–herb dressing (I used Pepperidge Farm herb cornbread stuffing)

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

–chicken and dressing adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED LEMON COD SPRINKLED WITH BREADCRUMBS IN CLAM JUICE AND ACCOMPANIED BY COLD SPICY & SMOOTH PEPPER SAUCE WITH RED BELL PEPPER – BANANA PEPPER – FRESH TOMATO – SWEET ONION – SRIRACHA – MINCED GARLIC

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, chopped, 1 handful)

–lemon juice (bottled)

–breadcrumbs (boxed, plain)

–red bell pepper (one-half, chopped)

–banana peppers (bottled, about a dozen rings)

–tomato (fresh, medium, chopped)

–onion (sweet, one-fourth, chopped, medium)

–sriracha sauce (1 teaspoon)

–minced garlic (in a jar)

–salt and pepper

–olive oil

1 – Chop one-half red bell pepper, 1 fresh tomato, one-fourth medium sweet onion, and add to a food processor.  Add 12 rings of banana peppers, 1 teaspoon of sriracha sauce, and 1 tablespoon of minced garlic.  Season with salt, pepper, and a few drop of olive oil.  Pulse until smooth.  Set aside.

2 – Place the cod in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and a sprinkling of plain breadcrumbs.  Finish with chopped parsley.  Microwave on high for 8 minutes.

3 – Serve the cod hot, with the pepper sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED CATFISH DIPPED IN EGG – MILK – SHREDDED PARMESAN – FLOUR AND SEASONED WITH PAPRIKA & OLIVE OIL

For 4:

–catfish (2 fillets, small)

–egg

–milk (almond or soy for lactose – free; or dairy)

–Parmesan (shredded, packaged, half a package)

–flour

–paprika

–olive oil

–salt and pepper

1 – Crack an egg in a small bowl and add a little milk.  Season with salt and pepper, and then stir briskly.  Place a little flour and half a package of shredded Parmesan cheese on a plate.  Stir the flour and cheese together.  Dip the catfish, one at a time, in the egg/milk, and then roll in the flour/cheese.  Coat well.  Then place in covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the catfish hot.

–catfish adapted from the food.com web site.

CHICKEN TENDERLOINS SPRINKLED WITH GARLIC – HERB BREADCRUMBS & SERVED WITH A SIDE OF COLD & SMOOTH NUT SAUCE WITH TOASTED WALNUTS – CILANTRO – LEMON – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–toasted walnuts (6 to 8 halves, shelled; microwave on high 1 plate of walnuts for 2 minutes; stir; then microwave for 2 minutes more)

–cilantro (or parsley, 1 handful, fresh)

–lemon juice (bottled)

–minced garlic (1 teaspoon)

–extra virgin olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Lightly sprinkle with garlic – herb breadcrumbs.  Microwave on high for 8 minutes.  When finished, check an inside tenderloin for doneness.  If not done, continue microwaving on high for 1 minute more.

2 – In a food processor, place 6 to 8 toasted walnut halves, 1 handful of chopped cilantro (or parsley), 1 squirt of lemon juice, 1 teaspoon of minced garlic, and a few drops of extra virgin olive oil.  Pulse until smooth.  Add a small amount of water to reach desired consistency, and then pulse again.

3 – Serve the chicken hot, with the cold sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SALMON WITH TOPPING OF MILD HORSERADISH – HERB CORNBREAD STUFFING – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

–salmon (size of 4 decks of cards, 1 pound)

–horseradish (bottled, mild)

–herb cornbread stuffing (I used Pepperidge Farm herb cornbread)

–olive oil

–salt and pepper

–lemon juice (bottled)

–clam juice (bottled)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place 3 tablespoons of mild horseradish sauce and 2 tablespoons of herb stuffing.  Add a few drops of olive oil.  Stir very well.  Spread the topping on the salmon.  Microwave on high for 8 minutes (more because of the topping).

3 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  SPICY & GARLICKY COD WITH SRIRACHA – MINCED GARLIC – LEMON SPRINKLED WITH GARLIC – HERB BREADCRUMBS & IN CLAM JUICE SAUCE

Note:  My husband said this looked too pretty to eat.

–cod (size of 4 decks of cards, 1 pound)

–sriracha sauce (hot chili sauce, bottled)

–minced garlic (in a jar)

–lemon juice

–garlic – herb breadcrumbs (boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Drench the cod in lemon juice.  Season with salt and pepper.  Spread minced garlic on top.  Place a few ribbons of sriracha sauce on top of the cod.  Season with olive oil.  Sprinkle garlic – herb breadcrumbs lightly on top.

2 – Microwave on high for 9 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot.

–recipe original.

A Simple Dinner:  HERB CHICKEN WITH GREEN ONIONS & PARSLEY IN WHITE WINE SAUCE

Note:  The secret for this simple dinner is Mrs. Dash.   My husband gave me raves.

–6 chicken tenderloins or breast strips

–Mrs. Dash original (bottled)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–parsley (1 handful, chopped)

–white wine

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, Mrs. Dash original, and olive oil.  Chop 2 stalks of green onions and place on top.  Chop 1 handful of fresh parsley and also place on top.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the center chicken pieces to test doneness.  If not cooked, microwave for 1 minute more.

2 – Serve the chicken hot.

–recipe original.

A Simple Dinner:  SALMON WITH LEMON – HONEY – GINGER – MINCED GARLIC IN TERIYAKI MARINADE

Note:  This is delicious.

–salmon (size of 4 decks of cards, 1 pound)

–lemon juice

–honey

–ginger

–minced garlic

–teriyaki marinade

–pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Pour a generous amount of teriyaki marinade over the salmon.  Sprinkle with ginger and pepper.  Spread minced garlic over the top.  Then drizzle honey and olive oil to finish.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot.

–salmon adapted from 20 Savory Salmon Recipes.

CRAB CAKES WITH MINCED GARLIC & TOPPED BY CILANTRO & LEMON SLICES IN SHERRY SAUCE

For 4:

–crab cakes (ready-prepared, 4)

–minced garlic (in a jar)

–cilantro (or parsley, fresh)

–lemon (fresh, sliced)

–sherry (cooking sherry is fine)

1 – Place the crab cakes in a covered baking dish, not touching each other.  Drench in sherry, with a little extra for sauce.  Spread minced garlic atop each crab cake.  With a very sharp knife, slice a lemon.  Place a slice atop each crab cake.  Sprinkle chopped cilantro or parsley atop the crab cakes.  Finish with a few drops of olive oil.  Microwave on high for 4 minutes, enough time to allow the lemon slices to release their juices.

2 – Serve the crab cakes hot.

–crab cakes inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SWEET & SPICY SALMON WITH SRIRACHA – MAYO – BROWN SUGAR – PAPRIKA – CHIVES – LEMON – CELERY – GREEN ONION IN CLAM JUICE SAUCE

–salmon (size of 4 decks of cards, 1 pound)

–sriracha sauce (chili hot sauce, 2 tablespoons)

–mayonnaise (2 tablespoons)

–brown sugar (2 tablespoons)

–paprika, chives (bottled)

–lemon juice

–celery (2 chopped stalks)

–green onions (2 chopped stalks)

–clam juice (or fish broth, bottled)

–salt and pepper

–olive oil

1 – Place 2 chopped stalks of celery in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon in the sauce.  Set aside.

2 – In a small mixing bowl, place 2 tablespoons of sriracha sauce, 2 tablespoons of mayonnaise, and 2 tablespoons of brown sugar.  Stir well.  Season with salt, pepper, olive oil, paprika, and lemon juice.  Stir again.  Pour the sauce atop the salmon.  Place 2 chopped stalks of green onion to finish, on top of the salmon.

3 – Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop quinoa, brown or white rice, pasta or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  COD WITH SAUCE OF FRESH STRAWBERRIES – STRAWBERRY PRESERVES – VANILLA CREAMER ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–strawberries (fresh, 5 or 6, chopped fine)

–strawberry preserves (one-half jar)

–vanilla almond creamer (or dairy; for dairy, add 1 teaspoon vanilla flavoring)

–salt and pepper

–jasmine rice

–olive oil

1 – Place one-half jar of strawberry preserves in a small mixing bowl.  Add 5 or 6 finely chopped strawberries, a small amount of vanilla almond creamer, and a few drops of olive oil.  Stir well.  Add more creamer for better consistency, if desired.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top of the cod.  Microwave on high for 8 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod and sauce hot, atop jasmine rice (1 cup rice and 1 and three-fourth’s cup water; microwave, covered, on high for 5 minutes; then on 50 percent power for 10 minutes).

–recipe original.

SALMON WITH ORANGE MARMALADE – SOY SAUCE – GINGER – MINCED GARLIC – BALSAMIC VINEGAR TOPPED WITH SESAME SEEDS & GREEN ONIONS

–salmon (size of 4 decks of cards, 1 pound)

–orange marmalade

–soy sauce

–ginger

–minced garlic (in a jar)

–balsamic vinegar

–sesame seeds

–green onions (2 stalks, chopped)

–pepper

–olive oil

1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil.  Season with ginger and pepper.  Stir very well.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the salmon.  Sprinkle sesame seeds on top.  Finish with 2 chopped stalks of green onions.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

CHICKEN WITH SAUCE OF BLUEBERRIES – MAPLE SYRUP – BALSAMIC VINEGAR – ONION – ROSEMARY – BUTTER – OLIVE OIL ATOP ROSEMARY – OLIVE OIL QUINOA

For 4:

–6 chicken tenderloins or breast strips

–blueberries (fresh, 1 cup)

–maple syrup (one-fourth cup)

–balsamic vinegar (one-fourth cup)

–onion powder (bottled)

–rosemary (fresh if possible)

–Promise margarine (heart-healthy)

–olive oil

–salt and pepper

–rosemary – olive oil quinoa (boxed)

1 – Place 1 cup of fresh blueberries in a covered baking dish.  Add one-fourth cup of both maple syrup and balsamic vinegar.  Season with salt, pepper, onion powder, and rosemary.  Add 1 tablespoon of Promise margarine and a few drops of olive oil.  Microwave on high for 3 minutes. 

2 – Add the chicken to the sauce.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop rosemary – olive oil quinoa (6 minutes on high; 9 minutes on 50 percent power).

–blueberry sauce adapted from Driscoll’s berries web site.

COD IN LEMON & WHITE WINE SAUCE WITH A SIDE OF CHILLED STRAWBERRY SALSA SEASONED WITH HONEY – LIME – BALSAMIC VINEGAR – MINT – BLACK PEPPER

–cod (size of 4 decks of cards, 1 pound)

–lemon juice (bottled)

–white wine

–strawberries (fresh, 5 or 6, chopped)

–honey

–lime juice

–balsamic vinegar

–mint (fresh if possible)

–black pepper

–salt and pepper

–olive oil

1 – Prepare the salsa early so that the flavors will blend.  Chop 5 or 6 strawberries, and place in a small mixing bowl.  Add 1 tablespoon each of honey, lime juice, and balsamic vinegar.  Season, to taste, with mint and black pepper.  Stir gently.  Chill in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add a small amount of white wine.  Then season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.  (Cod is done when it starts to break apart.)

3 – Serve the cod and sauce hot, with the strawberry salsa on the side.

–strawberry salsa adapted from the “closet cooking” web site.

A Simple Dinner:  CHICKEN WRAPPED IN CORNFLAKE CRUMBS & TOPPED WITH LEMON SLICES

Note:  This entree is a variation on oven fried chicken.  The corn flake crumbs absorb some of the lemon juice, enhancing the taste of lemon but retaining corn flake crunchiness. 

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh)

–cornflakes (or corn chex, 1 cup, crushed)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a second plastic bag, place a generous amount of cornflakes or corn chex.  Using an ice cream scoop, crush the corn against the kitchen counter.  Then pour in the plastic bag with the chicken.  Shake well.  Place in a covered baking dish with a very little water (just to steam).

2 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.

3 – Microwave the chicken on high for 8 minutes.  Test a center piece of chicken to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the chicken hot, with a lemon slice atop each piece.

–recipe original.

COD GLAZED WITH CHERRY PRESERVES & BALSAMIC VINEGAR AND TOPPED WITH SLICED ALMONDS & GREEN ONIONS

For 4:

–cod (size of 4 decks of cards, 1 pound)

–cherry preserves (in a jar)

–balsamic vinegar (bottled)

–sliced almonds (one-fourth small package)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  In a small mixing bowl, place 3 heaping tablespoons of cherry preserves.  Slowly add one-third cup of balsamic vinegar, stirring briskly.  Then pour the sauce over the cod.

2 – Sprinkle one-fourth small package of sliced almonds on top of the cod.  Finish with 3 chopped stalks of green onions.  Add a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop brown or white rice (preferably jasmine).

–cod adapted from Vital Choice web site.

BAKED CHICKEN LIGHTLY SPRINKLED WITH BREADCRUMBS ON A BED OF CARROTS – GREEN ONIONS – MUSHROOMS IN BROTH & WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–carrots (2, fresh, sliced on the diagonal)

–green onions (3 stalks, chopped in large pieces)

–mushrooms (baby bellas, 5 or 6, sliced large)

–chicken broth (non-fat, low sodium)

–white wine

–jasmine rice (boxed)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and three-fourth’s cup of water.  Stir.  Microwave on high for 5 minutes; the microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.  (Do not add salt or olive oil.)

2 – Slice 2 carrots on the diagonal, and place in a covered  baking dish with a little chicken broth and a little white wine.  Add 3 chopped green onions and 5 or 6 sliced baby bella mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes, longer if you have a large baking dish.  When finished, add the chicken, spacing the pieces apart from each other.  Season the chicken with salt, pepper, and olive oil.  Sprinkle very lightly with plain breadcrumbs.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot, atop the jasmine rice.

–recipe original.

ONE – DISH CHICKEN BOWTIE PASTA WITH PARMESAN – PINE NUTS – CREAMER – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–bowtie pasta (farfalle, 2 cups dry)

–Parmesan (shredded)

–pine nuts (packaged, one-half small)

–creamer (soy or almond for lactose – free; or dairy)

–marinara sauce (I used Newman’s Own)

–salt and pepper

–olive oil

1 – Place 2 cups of bowtie pasta in an uncovered baking dish, with water to cover plus 1 inch above.  Microwave on high for 6 minutes; then microwave for 8 minutes on 50 percent power.  When finished, keep covered to preserve warmth.  Do not drain yet.  Set aside.

2 – Place one-half jar of marinara sauce in a covered baking dish.  Add one-third cup of soy or almond creamer, 3 tablespoons of Parmesan cheese, one-half small package of pine nuts, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken in a fresh, covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Add to the seasoned marinara sauce.  Stir well.

4 – Serve the chicken pasta hot.

–recipe original.

A Simple Dinner:  CREAMY SALMON WITH PARMESAN – DIJON – MINCED GARLIC – LEMON – MAYO IN CLAM JUICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–Parmesan cheese (shredded)

–Dijon mustard

–minced garlic (in a jar)

–lemon juice (bottled)

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing cup, place one-fourth cup of mayonnaise, 3 tablespoons of Dijon mustard, 3 tablespoons of shredded Parmesan cheese, a squirt of lemon juice, and 1 tablespoon of minced garlic.  Stir well.  Pour over the salmon.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot, atop brown or white rice.

–salmon adapted from 20 Savory Salmon Recipes.

MAPLE – GLAZED CHICKEN TENDERS WITH SOY SAUCE – LEMON JUICE – MINCED GARLIC – GINGER – BLACK PEPPER – OLIVE OIL

For 4:

–6 chicken tenderloins or breast strips

–maple syrup

–soy sauce

–lemon juice

–minced garlic (in a jar)

–ginger (bottled)

–olive oil

–black pepper

1 – Place the chicken in a plastic bag.  Add to the bag, 3 tablespoons or maple syrup, 3 tablespoons of soy sauce, 1 squirt of lemon juice, 1 tablespoon of minced garlic, a sprinkling of black pepper, and a few drops of olive oil.  Close the bag, and blend the flavors together.  Marinate between 2 and 24 hours. 

2 – Place the chicken in a covered baking dish with the marinade poured over the chicken.  Add a few more drops of olive oil.

3 – Microwave the chicken on high for 8 minutes.

4 – Serve the chicken hot.

–chicken adapted from the food.com web site.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

A Simple Dinner:  SALMON WITH BROWN SUGAR – MUSTARD SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brown sugar (one-third cup)

–Dijon mustard (3 tablespoons)

–salt and pepper

–olive oil

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  Set aside.

2 – Place one-third cup of brown sugar in a small mixing bowl.  Add 3 tablespoons of Dijon mustard.  Stir well.  Add more of either ingredient if you are not satisfied with the consistency.  Add a few drops of olive oil, and stir well.  Pour over the salmon.

3 – Microwave for 7 and one-half minutes on high.

4 – Serve the salmon hot.

–adapted from 20 Savory Salmon Recipes.

PARSLEYED CHICKEN WITH MUSHROOMS & GREEN ONIONS IN SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5, chopped)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Pour a little sherry and a little creamer in a covered baking dish.  Season lightly with olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, stir the sauce, and then place the chicken in the sauce.  Season with salt and pepper.  Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes.  (Sauce will bubble up unless cooked on 50 percent power.)

3 – Serve the chicken and sauce hot, atop rice or quinoa if desired.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>

BAKED COD WITH BLUEBERRY SAUCE

–cod (size of 4 decks of cards, 1 pound)

–blueberries (fresh, 1 cup)

–honey (3 tablespoons)

–lemon juice (bottled, 1 squirt)

–cinnamon (1 pinch)

–nutmeg (1 pinch)

–cornstarch (1 teaspoon)

1 – Place 1 cup of rinsed blueberries in a covered baking dish with a little water.  Add 3 tablespoons of honey, 1 squirt of lemon juice, 1 pinch of cinnamon, 1 pinch of nutmeg, and 1 teaspoon of cornstarch.  Stir well.  Microwave on high for 3 minutes.  Stir.

2 – Nestle the cod amid the blueberry sauce, spooning some sauce on top.  Season the cod with salt, pepper, and olive oil.  Microwave on high for 5 minutes on high; then 7 minutes on 50 percent power.  Check to be sure that sauce does not bubble up.

3 – Serve the cod and sauce hot, atop quinoa or rice.  Note:  Blueberries directly atop the cod will appear quite dark, but will not be burned.

–blueberry sauce adapted from food.com web site.

A Simple Dinner:  HERB CHICKEN WITH SLICED BLACK OLIVES & CAPERS

For 4:

–6 chicken tenderloins or breast strips

–marjoram, thyme

–black olives (sliced, 1 small can, drained)

–capers (2 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, marjoram, thyme, and olive oil.  Sprinkle 1 small, drained, can of sliced black olives on top.  Add 2 tablespoons of capers.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

CREAMED PARMESAN SALMON WITH CHOPPED GREEN ONION

Note:  My husband gave this a 5 out of 5 rating.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–flour

–milk (almond for lactose – free or dairy, not soy)

–Parmesan cheese (shredded)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Place 1 cup of almond or dairy milk in a microwaveable cup.  Microwave on high for 1 minute and 40 seconds.  In a second cup, place 1 level tablespoon of flour.  When the milk has heated, very slowly add to the flour, beating vigorously.  Then pour the milk into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese generously on top.  Finely chop 2 stalks of green onions, and add atop the salmon.

3 – Microwave on high for 7 minutes.

4 – Serve the salmon and sauce hot, atop quinoa, white or brown rice.

–recipe original.

A Simple Dinner:  HONEY MUSTARD CHICKEN WITH LEMON SLICES

–6 chicken tenderloins or breast strips

–honey

–Dijon mustard

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  In a small mixing bowl, place 3 tablespoons of Dijon mustard and 3 tablespoons of honey.  Squirt in a few drops of lemon juice.  Stir well.  Pour the sauce atop the chicken.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.

3 – Microwave the chicken for 8 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

CHICKEN WITH MUSHROOMS IN A BRANDY – SHERRY – CREAM SAUCE

–6 chicken tenderloins or breast strips

–mushrooms (5 or 6, sliced, baby bellas)

–brandy (buy a small, inexpensive bottle)

–sherry (cooking sherry is fine)

–creamer (almond or soy for lactose – free; or dairy)

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken amid the sauce, spooning some on top.  Season the chicken with salt, pepper, and olive oil.  Microwave for 8 minutes on high.

3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).

–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

COD WITH DICED PEARS IN A CINNAMON – SUGAR – WHITE WINE SAUCE

–cod (size of 4 decks of cards, 1 pound)

–pears (2, medium, fresh, peeled, diced)

–cinnamon (bottled)

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place 2 peeled, diced fresh pears in a covered baking dish with a little white wine.  Sprinkle with cinnamon (generously) and sugar.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce, spooning some on top.  Sprinkle additional salt, pepper, cinnamon (generously), and sugar on top.  Season with olive oil.  Microwave on high for 8 minutes.

3 – Serve the cod hot, atop white rice (preferably jasmine; recipe, see the search box on this blog)

–recipe original.

BAKED COD TOPPED WITH BASIL PESTO – CHOPPED TOMATO – FETA CHEESE

-cod (size of 4 decks of cards, 1 pound)

–basil pesto (in a jar)

–basil (bottled)

–tomato (1, fresh, small, chopped)

–feta cheese (packaged, crumbled)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a very little amount of clam juice.  Season with salt, pepper, basil, and olive oil.  Set aside.

2 – Chop 1 small tomato, and then season with salt, pepper, and basil.  Place in a small mixing bowl.  Add 2 tablespoons of basil pesto and 2 tablespoons of crumbled feta cheese to the bowl.  Stir gently.  Then place atop the cod.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and sauce hot, atop pasta or couscous (recipes, see the search box on this blog).

–cod inspired by a dinner of my brother-in-law and sister-in-law.

GARLIC – HERB BREADED CHICKEN & PASTA IN CREAMY MARINARA SAUCE WITH RED WINE – CHOPPED MUSHROOMS – MINCED GARLIC

Note:  The small bit of creamer cuts the sharp flavor of tomato, creating a savory and mild sauce for the chicken and pasta.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (or plain)

–pasta (of your choice, boxed)

–creamer (almond or soy for lactose – free; or dairy)

–marinara sauce (spaghetti sauce; I used Newman’s Own Sockarooni)

–red wine

–mushrooms (4 or 5 baby bellas, chopped)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–Parmesan cheese (shredded)

1 – Place 1 cup of uncooked pasta in a small, uncovered baking dish with water to cover, plus another inch.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the plastic bag.  Shake well.  Place the chicken in a covered baking dish.  Microwave on high for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-fourth cup of red wine in a covered baking dish.  Add one-half jar of marinara sauce.  Add 3 tablespoons of almond or soy creamer (or dairy).  Add 1 tablespoon of minced garlic.  Finish with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

4 – Slice the chicken into bite-sized pieces.  Stir into the heated sauce.  Then microwave for 1 minute.

5 – Serve the chicken and sauce, hot, atop the pasta.  Sprinkle with shredded Parmesan cheese.

–recipe original.

BRANDY SALMON WITH BROWN SUGAR – TERIYAKI MARINADE – GINGER – LIME JUICE – MINCED GARLIC & TOPPED WITH SESAME SEEDS – GREEN ONION

Note:  If you are a salmon enthusiast, this is a recipe not to miss.  One of the best I have ever served, and I serve salmon twice a week.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brandy (buy a small, inexpensive bottle)

–brown sugar

–teriyaki marinade

–ginger

–lime juice

–minced garlic (in a jar)

–sesame seeds (bottled)

–green onion (2 stalks, chopped fine)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Pour in one-third cup of teriyaki marinade.  Add 3 tablespoons of brandy.  Season with ginger and black pepper.  Dot the top of the salmon with minced garlic.  Spoon 3 tablespoons of brown sugar atop the salmon.  Sprinkle sesame seeds generously.  Finish with 2 chopped green onions.

2 – Microwave the salmon on high for 7 and one-half minutes.  Do not overcook.

3 – Serve the salmon with sauce hot, atop white or brown rice, quinoa, or couscous (recipes, the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

An Encore Simple Dinner:  CHILLED SHRIMP ON CRUSHED ICE WITH COCKTAIL SAUCE

For 4:

–shrimp (thawed from frozen, 60 to 80 small shrimp)

–crushed ice (from your ice dispenser on your refrigerator)

–cocktail sauce (bottled)

 

1 – Place the thawed shrimp in a large, covered baking dish.  Add 1 inch of water.  Microwave on high for 3 and one-half minutes.  Drain in a colander.

2 – Fill individual serving bowls with crushed ice from your refrigerator dispenser.  Divide the shrimp among the bowls, resting atop the ice.  (There is no reason to season the shrimp.)

3 – Serve cold, with cocktail sauce.

–shrimp adapted from Weidman’s restaurant, Meridian, Mississippi, a recipe from 20 years ago.

CHICKEN TARRAGON WITH CARROTS – GREEN ONIONS – CELERY IN A CREAM SAUCE WITH WHITE WINE

–6 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–carrot chips (fresh, 1 handful)

–green onions (fresh, 4 stalks, chopped)

–celery (fresh, 2 stalks, chopped)

–creamer (almond or soy for lactose-free; or dairy)

–milk (almond for lactose-free; or dairy; soy does not microwave well)

–white wine

–flour (1 tablespoon)

–salt and pepper

–olive oil

1 – Place 1 handful of carrot chips in a covered baking dish.  Add 4 stalks of green onions, chopped; and 2 stalks of celery, chopped.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – In a microwaveable cup, place one-half cup of almond milk (or dairy), one-fourth cup of almond or soy creamer (or dairy), and one-fourth cup of white wine.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk/creamer/wine have heated, very slowly add to the flour, beating vigorously and constantly.  Then pour the sauce over the carrots/green onions/celery.  Stir.  Microwave on high for 4 minutes.

3 – Place the chicken in the sauce with the vegetables.  Season with salt, pepper, tarragon, and olive oil (a few drops only).  Microwave on high for 8 and one-half minutes.

4 – Serve the chicken and sauce hot. 

–chicken inspired by Julia Child’s The French Chef Cookbook.

COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

4 – Serve the cod and sauce hot, atop white or brown rice, couscous, quinoa, or pasta (recipes, see the search box on this blog).

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

CREAMED & BRANDIED CHICKEN TENDERLOINS ON SLICED BABY BELLA MUSHROOMS & CARROT CHIPS IN BRANDY – APPLE JUICE – CREAMER SAUCE & TOPPED WITH MINCED GREEN ONIONS

–6 chicken tenderloins (or breast strips)

–mushrooms (4 or 5 baby bellas, sliced)

–carrot chips (packaged, 1 handful)

–brandy (buy a small, inexpensive bottle)

–apple juice

–creamer (almond or soy for lactose-free; or dairy whipping cream)

–green onions (2 stalks, finely chopped)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish.  Add 1 handful of ready-prepared carrot chips (or 2 peeled carrots, sliced).  Add 3 or 4 tablespoons of brandy, one-fourth cup of apple juice, and one-fourth cup of almond or soy creamer (or dairy).  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and olive oil.  Slice 2 stalks of green onions and sprinkle on top of the chicken.  Finish with a few drops of olive oil, if desired.

3 – Microwave on high for 4 minutes; then microwave for 8 minutes on 50 percent power.  Check during cooking to be sure that dish is not bubbling up; if so, take remaining time and double it, then use 50 percent power for the remainder of the cooking.

4 – For testing, cut apart one of the chicken tenderloins from the center of the dish.  If not cooked, replace in the microwave for 2 minutes more on high.

5 – Serve the chicken, vegetables, and sauce hot, atop couscous (my choice), white or brown rice, quinoa, or pasta (recipes, see the search box on this blog).

–chicken adapted from Rene Verdon, White House chef during the Kennedy administration in the sixties, from The White House Chef Cookbook.

A Simple Dinner:  CURRIED COD SPRINKLED WITH GREEN ONIONS & BREADCRUMBS IN A WHITE WINE SAUCE

Note:  The original recipe calls for scallops, but the ingredients work well with cod, or (I would recommend) any mild – flavored white fish.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–green onions (2 stalks, chopped fine)

–breadcrumbs (plain, boxed)

–white wine

–curry (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little white wine.  Season the cod with salt, pepper, and curry (generously).  Sprinkle the cod with plain breadcrumbs, and 2 stalks of chopped green onions.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod adapted from Rene Verdon’s The White House Chef Cookbook (chef during the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

3 – Serve the chicken hot, atop white or brown rice, couscous, pasta, or quinoa (recipes, see the search box on this blog).

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

SALMON SMOTHERED IN MOCK HOLLANDAISE – DIJON SAUCE

Note:  This sauce has a very delicate flavor, just what my husband and I like.  If your family prefers a more robust flavor, use 3 tablespoons of Dijon rather than 2 tablespoons.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–salt and pepper

–Promise margarine (heart-healthy)

–clam juice (or fish broth, bottled)

–lemon juice (bottled)

–egg yolk (1)

–creamer (soy or almond for lactose-free; or dairy)

–Dijon mustard

–flour (2 level tablespoons)

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – Assemble 3 microwavable bowls (uncovered), with the second and third bowls at least 1 and one-half cup size.

3 – In the first bowl, place 4 tablespoons of Promise margarine.  Microwave for 10 seconds on high.  Stir to complete melting. 

4 – In the second bowl, place 2 tablespoons of Dijon mustard.  Add, very slowly and stirring briskly, three-fourths cup of clam juice, 2 tablespoons of lemon juice, and 2 tablespoons of soy or almond creamer.  Then add the melted Promise margarine (Step 3) and stir again.  Microwave the bowl for 1 and one-half minutes on high.

5 – In the third bowl, place 2 level tablespoons of flour.   Very slowly add the liquid from Step 4 to the flour, stirring briskly.  Set aside.

6 – Microwave the salmon for 7 and one-half minutes.  When finished, keep covered to preserve warmth.

7 – Microwave the sauce (Step 5) for 2 minutes on high.  When finished, add 1 egg yolk, and stir very well.  Pour the completed sauce on top of the salmon.

8 – Serve the salmon and sauce hot, atop white (preferably jasmine) or brown rice (recipes, see the search box on this blog).

–mock hollandaise and Dijon sauce adapted from Julia Child’s Mastering the Art of French Cooking.

A Simple Dinner: PARMESAN COD WITH GREEN ONIONS IN LEMON BUTTER SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–Parmesan cheese (shredded)

–green onions (2 stalks, chopped fine)

–Promise margarine (heart-healthy)

–lemon juice (bottled)

–salt and pepper

1 – Place the cod in a covered baking dish with a little water (more if much sauce is desired).  Drench in lemon juice. 

2 – Place 2 tablespoons of Promise margarine in a microwaveable cup.  Microwave on high for 10 seconds.  Stir.  Pour over the cod.  Season the cod with salt and pepper.  Sprinkle Parmesan cheese, generously, on top.  To finish, chop (fine) 2 stalks of green onions, and place on top of the cod.

3 – Microwave the cod on high for 9 minutes.

4 – Serve the cod hot, atop white (preferably jasmine) or brown rice.

–recipe inspired by the recent dinner of my brother-in-law and sister-in-law.

ORANGE CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS & IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–green onions (2 stalks, chopped fine)

–orange marmalade (half a jar)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish.

2 – In a small mixing bowl, place one-half jar of orange marmalade.  Add a small amount of white wine (sauce will be thinner after cooking).  Stir well.  Spoon the orange sauce over the chicken.

3 – Chop 2 stalks of green onions, and sprinkle over the chicken.  Add a few additional drops of olive oil if desired.

4 – Microwave on high for 8 and one-half minutes.

5 – Serve the chicken and sauce hot, atop rice or quinoa.

–recipe original.

ASIAN SALMON WITH HONEY – GINGER – MINCED GARLIC – SOY SAUCE – LEMON JUICE – BLACK PEPPER – SRIRACHA SAUCE & TOPPED WITH GREEN ONIONS & SESAME SEEDS

Note:  I thought this was the best salmon with soy sauce that I have ever served.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey

–ginger

–minced garlic (in a jar)

–soy sauce

–lemon juice

–black pepper

–Sriracha sauce (optional)

–green onions (3 stalks, chopped, fresh)

–sesame seeds (toasted, if you have them)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  In a small mixing bowl, place one-quarter cup of honey, a sprinkling of ginger, 1 tablespoon of minced garlic, one-quarter cup of soy sauce, a sprinkling of black pepper, and 1 teaspoon of Sriracha sauce (optional.  Stir well, and then pour over the salmon.  Finish the salmon with 3 stalks of chopped green onions and a generous sprinkling of sesame seeds.

2 – Microwave for 6 minutes on high.  Do not overcook.

–salmon adapted from the cooking blog, “Delicious,” by the chef Chungah.

BASIL – OREGANO – PARSLEYED COD WITH MINCED GARLIC & GREEN ONIONS IN MARINARA SAUCE

–cod (size of 4 decks of cards, 1 pound)

–basil, oregano (bottled)

–parsley (fresh)

–minced garlic (in a jar)

–green onions (3 stalks, chopped)

–marinara sauce (I used Newman’s Own basil tomato sauce)

–salt and pepper

–olive oil

1 – Place one-half jar of marinara sauce (ready-prepared) in a covered baking dish.  Serve in 1 tablespoon of minced garlic.  Microwave on high for 3 minutes.

2 – Place the cod in the marinara sauce.  Season with salt, pepper, basil, oregano, and olive oil.  Sprinkle chopped parsley and chopped green onions on top.  Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot, atop pasta (1 cup of pasta is microwaved for 6 minutes in water, uncovered, and then microwaved for 8 minutes more on 50 percent power).

–recipe original.

POT – AU – FEU:  CHICKEN STEW IN A POT WITH CARROTS – GREEN ONIONS – CELERY SEASONED WITH THYME – GROUND CLOVES – BAY LEAVES – MINCED GARLIC IN CHICKEN BROTH GRAVY

For 4:

–6 chicken tenderloins or breast strips

–carrots (2, fresh, peeled and sliced)

–green onions (3 stalks, chopped)

–celery (2, fresh, chopped)

–thyme, ground cloves, bay leaves (2) (bottled)

–minced garlic (in a jar)

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery.  Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil.  Add chicken broth just to cover the chicken and vegetables.  Cook on low in the cooker for 5 hours. 

2 – Then remove the chicken to a plate, and shred with 2 forks. 

3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When broth has heated, slowly add to the flour, stirring briskly.

4 – Place the broth/flour and the chicken back in the cooker.

5 – Cook on low for one-half hour more.

6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.

–chicken inspired by Julia Child’s The French Chef Cookbook.