PARSLEYED CHICKEN TENDERS PLACED ON A BED OF CRUSHED ALMONDS – KALE – BUTTON MUSHROOMS – BONE BROTH AND SEASONED BY CAYENNE & GARLIC POWDER

The original recipe uses spinach. . .

–3 chicken tenderloins

–parsley (dried, 1 tablespoon)

–crushed almonds (use a food processor; 3 tablespoons)

–kale (half a frozen package)

–button mushrooms (1 jar, do not drain)

–bone broth (one-quarter cup)

–cayenne pepper (one-quarter teaspoon, or more to taste)

–garlic powder (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the kale, button mushrooms, crushed almonds, and bone broth in a large, covered baking dish.  Season with salt, pepper, cayenne, garlic powder, and olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the kale and other ingredients.  Season the chicken with salt, pepper, and a bit of cayenne and garlic powder.  Finish with parsley and a few drops of olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken, kale, mushrooms, etc., hot.

–inspired from a recipe found years ago on the Epicurious web site.

A One-Dish Dinner: SALMON FILLET ATOP A BED OF ASPARAGUS SPEARS – BUTTON MUSHROOMS – SLICED POTATOES SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY IN A LEMON – WHITE WINE – BONE BROTH SAUCE

We liked everything about this recipe.  It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .

–salmon fillet (size of 2 decks of cards, one-half pound)

–asparagus spears (8, packaged)

–button mushrooms (one-half a 4-ounce jar, use liquid, too)

–sliced potatoes (one-half can, drained)

–rosemary (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the salmon atop the vegetables.  Season with lemon juice, salt, pepper, and extra virgin olive oil.  Spoon some sauce over the salmon.

3 – Microwave for 3 minutes on high.

4 – Serve the salmon and vegetables hot.

–recipe original.

OVEN FRIED CATFISH FILLETS ROLLED IN PRETZEL CRUMBS – BREADCRUMBS – EGG AND SERVED WITH A CHILLED HOMEMADE TARTAR SAUCE OF SUN – DRIED TOMATOES IN OIL – MINCED GARLIC – BASIL – LEMON – DIJON – MAYO

Crunchy meets smooth in this recipe. . .pretzels and tartar sauce. . .

For 2:

–2 catfish fillets (medium size)

–pretzel crumbs (2 large pretzels, crushed in a food processor)

–breadcrumbs (plain, boxed, one-quarter cup)

–egg (1, beaten)

Tartar sauce:

–sun – dried tomatoes in oil (I use Sam’s Choice; 2 tomatoes, diced)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon)

–lemon juice (2 squirts)

–Dijon mustard (1 teaspoon)

–mayonnaise (2 tablespoons)

1 – Make the tartar sauce ahead of time, if possible, so flavors season.  Stir tomatoes, garlic, basil, lemon juice, Dijon, and mayonnaise in a small mixing bowl.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate with olive oil.  Place the egg in a small mixing bowl; stir briskly.  Roll a catfish fillet in the breadcrumbs; dip in the egg.  Add crushed pretzels and a little more oil to the plate.  Roll the catfish in the pretzel crumbs.  Then place in a covered baking dish.  Go through the same procedure with the second catfish.  Do NOT add water to the baking dish.

3 – Microwave the catfish fillets for 4 minutes on high.

4 – Serve the catfish hot, with the chilled tartar sauce on the side.

–inspired by old recipe clipped from unknown source.

A Simple Dinner: FROM – SCRATCH BLACKENED – SPICE ATLANTIC COD WITH PAPRIKA – GARLIC POWDER – MINCED ONION – OREGANO – DILL – BLACK PEPPER – SALT AND IN LEMON – CLAM JUICE SAUCE

Blackened fish was made famous by Paul Prudhomme in New Orleans in the 1980s and is now a staple of Creole cooking. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound, room temperature)

–paprika, salt (1 teaspoon each)

–garlic powder, onion, oregano, dill, pepper (one-half teaspoon each)

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench the cod in lemon juice.  Sprinkle all spices on top of the cod, leaving the paprika for the last.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from a source-unknown clipping. 

SESAME – GARLIC SALMON FILLET SPRINKLED WITH HONEY & SESAME SEEDS AND SEASONED BY SESAME OIL IN LEMON – CLAM JUICE SAUCE

A subtle, mild flavor, which my husband appreciated. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–honey (2 tablespoons, bottled)

–sesame seeds (2 tablespoons, bottled)

–sesame oil (to taste)

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

1 – Place the salmon in a covered baking dish. Pour in the clam juice.  Drench the salmon in lemon juice.  Drizzle honey on top.  Add sesame oil, minced garlic, salt, and pepper.  Then cover in sesame seeds.

2 – Microwave on high for 3 minutes, 20 seconds.  Salmon is best if flaky and slightly undercooked.

3 – Serve the salmon hot.

–salmon inspired by Wild Alaska Seafood web site.

A Comfort Dish: BAKED HERB CHICKEN TENDERS WITH CHOPPED ONION & CARROT PENNIES SEASONED BY TARRAGON – THYME – ROSEMARY – PARSLEY IN LEMON – BROTH SAUCE

You might add 1 tablespoon of minced garlic or 1 teaspoon of garlic powder for even more flavor. . .

For 2:

–3 chicken tenderloins

–chopped onion (one-third cup)

–carrot pennies (half a can, drained)

–tarragon, thyme, rosemary, parsley (1 teaspoon each, bottled)

–lemon juice (bottled, 3 squirts)

–chicken broth (one-quarter cup, packaged; non-fat, low sodium)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken broth, all the herbs, onion, lemon juice, and carrots in a large, covered baking dish.  Season with salt, pepper, and olive oil. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the vegetables and sauce.  Season with salt, pepper, and olive oil.  Spoon sauce over the chicken.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–comfort chicken recipe inspired by a vintage Real Simple magazine.

A Simple Dinner: SPICY BAKED COD WITH OREGANO – CUMIN – SRIRACHA IN CLAM JUICE – LIME SAUCE

All ingredients are added to the top of this fish, making it an easy dish. . .a dish with a Southwestern flavor. . .

–cod (room temperature, size of 2 decks of cards, one-half pound)

–oregano (dried, bottled, 2 teaspoons)

–cumin (dried, bottled, 2 teaspoons)

–sriracha sauce (bottled; 2 tablespoons; to taste)

–clam juice (one-eighth cup, bottled)

–lime juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench in lime juice.  Sprinkle with salt, pepper, oregano, and cumin.  Make 3 ribbons of sriracha sauce down the length of the cod.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 30 seconds (longer if cod is thick).

3 – Serve the cod and sauce hot.

–cod adapted from a vintage Real Simple magazine.

CHILLED SEAFOOD PASTA SALAD BASIL WITH PASTA MADE OF BROWN RICE & QUINOA – DICED TOMATOES – BROCCOLI FLORETS – CHOPPED ONION – FETA & PARMESAN CHEESES – MAYO

I chose basil for seasoning because of the tomatoes in this recipe. . .

For 4:

–artificial crab legs (1 package, chopped)

–pasta (rotini, non-gluten, made of brown rice & quinoa, two-thirds cup dry; microwaved on high for 6 minutes for al dente, in salted water)

–broccoli florets (1 cup seasoned with salt, pepper, extra virgin olive oil, then microwaved on high for 4 minutes and chopped)

–chopped onion (one-half cup)

–basil (dried, 2 tablespoons, divided)

–diced tomatoes (half a can, drained)

–feta cheese (one-quarter cup, broken)

–Parmesan cheese (one-quarter cup, shredded)

–mayonnaise (1 heaping tablespoon; do not use too much)

1 – Place all ingredients in a large mixing bowl.  Then season with salt and pepper, and then gently fold.  Sprinkle with basil.

2 – Chill in the refrigerator for at least 2 hours before serving.

–recipe original.

A Simple Dinner: SPICY SALMON FILLET GLAZED WITH BROWN SUGAR – SRIRACHA CHILI – LEMON – SOY SAUCE

The sweet and spicy glaze is quick and easy, and very tasty. . .

For 4:

–salmon fillet (size of 2 decks of cards, one-half pound)

–brown sugar (packaged, 3 tablespoons)

–sriracha chili sauce (3 ribbons of sauce on top of salmon)

–lemon juice (1 tablespoon, bottled)

–soy sauce (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Add soy sauce.  Spoon brown sugar on top.  Make 3 ribbons of sriracha chili down the length of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes and 20 seconds.  Salmon should be flaky but not red, slightly undercooked.

3 – Serve the salmon hot, atop pasta, quinoa, white or brown rice.

–salmon inspired by Wild Alaska Seafood web site.

CANTONESE COD SPRINKLED BY TOASTED SESAME SEEDS AND WITH CHOPPED ONION – GINGER – CILANTRO IN WHITE WINE – SESAME OIL – SOY SAUCE

From Canton, China, an easy, tastes-gourmet recipe for a go-to choice. . .

For 4:

–cod (size of 2 decks of cards, one-half pound)

–toasted sesame seeds (2 tablespoons)

–chopped onion (one-quarter cup)

–ginger (bottled, 1 teaspoon)

–cilantro (Chinese parsley, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–sesame oil (to taste, a few drops)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

1 – Place the white wine, sesame oil, soy sauce in a covered baking dish.  Add onion, ginger, cilantro, and stir.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, ginger, and white wine.  Finish with a few drops of sesame oil.

3 – Microwave on high for 6 and one-half minutes (more if cod is a thick cut).

4 – Serve the cod with sauce, atop jasmine rice, brown rice, pasta, or quinoa if desired.

–cod adapted from a vintage Southern Living magazine.