A Simple Dinner:  HERB CHICKEN WITH ONION – GARLIC – THYME – ROSEMARY – MARJORAM – CAYENNE – PARSLEY IN BROTH

Note:  To make this super easy and quick but still good, use all bottled herbs.

–4 chicken tenderloins or breast strips

–minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley (bottled)

–salt and pepper

–olive oil

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, minced onion, garlic powder, thyme, rosemary, marjoram, cayenne pepper (optional), and parsley.  Finish with a few drops of olive oil.

2 – Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot.

–chicken adapted from allrecipes.com.

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CAJUN CHICKEN JAMBALAYA WITH ONION – RED BELL PEPPER – GARLIC – GREEN ONIONS – PARSLEY – CAYENNE ATOP SPICY JASMINE RICE IN BROTH

–4 chicken tenderloins or breast strips

–onion (one-half, sliced)

–red bell pepper (one-half, sliced)

–minced garlic (in a jar)

–green onions (2 stalks)

–parsley (fresh, chopped)

–cayenne pepper

–Cajun seasoning (or Creole)

–Bac’n pieces (soy bacon)

–jasmine rice (sticky rice)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Slice one-half onion and one-half red bell pepper, and place in a covered baking dish with a little chicken broth.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.  Set aside.

2 – Place one-half cup of jasmine rice in a covered baking dish.  Add 1 cup of chicken broth.  Slice 2 green onions and place in the dish.  Add 1 teaspoon of minced garlic.  Season with Cajun seasoning and cayenne pepper.  Add a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Nestle the chicken amid the onion and red bell pepper.  Season with Cajun seasoning, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

4 – Serve the chicken and its sauce, hot, atop the rice.

–chicken jambalaya adapted from food.com web site.

TRIPLE SPICY COD WRAPPED IN HERB CORNBREAD CRUMBS & SEASONED WITH CREOLE – PAPRIKA – SRIRACHA – SUGAR – CLAM JUICE

Note:  On a scale of 1 to 5, with 5 being the hottest, this recipe is a 4.

–cod (size of 3 decks of cards, one-half pound)

–herb cornbread crumbs (packaged; I used Pepperidge Farm)

–creole seasoning (or Cajun)

–paprika (bottled)

–sriracha chili sauce (bottled)

–sugar

–clam juice (or fish broth)

1 – Place the cod in a plastic bag.  Season with salt, pepper, creole seasoning, paprika, and olive oil.  Pour a small amount of herb breadcrumbs in the bag.  Shake well.  Then place the breaded cod in a covered baking dish (no water). 

2 – In a small mixing bowl, place 1 teaspoon of sriracha chili sauce and 3 tablespoons of clam juice.  Stir well.  Then pour the sauce over the cod.  Sprinkle 1 teaspoon of sugar over the cod.

3 – Microwave the cod for 6 minutes on high.  (Cod is done when it begins to break apart.)

4 – Serve the cod hot, warning your family that the cod is very, very spicy.

–cod inspired by allrecipes.com

MARINATED ROSEMARY SALMON WITH LEMON SLICES & CAPERS IN MARSALA WINE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–lemon

–rosemary (fresh

–Marsala wine (or substitute any red wine)

–capers (a dozen, with a little liquid)

–olive oil

–salt and pepper

1 – Place the salmon in a plastic bag.  Sprinkle with rosemary and add a little Marsala wine.  Marinate in the refrigerator for at least 2 hours before dinner.

2 – Place the salmon in a covered baking dish with a little Marsala wine.  Drench in lemon juice.  Season with salt, pepper, rosemary, and olive oil.  With a very sharp knife, slice a lemon.  Then place the lemon slices atop the salmon.  Sprinkle capers, with a little of their juice, atop the lemon slices.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salmon hot, atop rice, couscous, quinoa, or pasta if desired (recipes, see the search box on this blog).

–recipe adapted from the food.com web site.

A Simple Dinner:  STEAMED PARMESAN – BASIL SHRIMP WITH OLIVE OIL

Note:  This easy recipe tastes like a “fine dining” experience.

–shrimp (one-third package, 30 shrimp, small)

–Parmesan cheese (shredded)

–basil (fresh)

–olive oil

–salt and pepper

1 – Place 30 small shrimp in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top.

2 – Microwave on high for 3 minutes.

3 – Serve the shrimp hot, atop rice if desired.

–adapted from “how sweet it is” blog site.

SPICY CHICKEN WITH MUSHROOMS & GARLIC IN WHITE WINE – BROTH SAUCE

Note:  This recipe is a chicken marsala variation.

–4 chicken tenderloins or breast strips

–cayenne pepper

–mushrooms (3 baby bellas)

–minced garlic (in a jar)

–white wine

–chicken broth (non-fat, low sodium)

–breadcrumbs (plain, boxed)

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, cayenne pepper.  Then sprinkle a small amount of breadrumbs. 

2 – In a small mixing bowl, place a small amount of both white wine and chicken broth.  Add 2 teaspoons of minced garlic to the liquid.  Stir well, and then pour in the dish with the chicken.  Quarter the 3 baby bella mushrooms and place around, but not on, the chicken.  Season with olive oil.

3 – Microwave on high for 5 and one-half minutes.

4 – Serve the chicken and mushrooms hot.

–recipe original.

FETA – STUFFED SALMON WITH THYME – OREGANO – PARSLEY IN DIJON – MAYO SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–feta cheese

–thyme, oregano, parsley (fresh if possible)

–Dijon mustard

–mayonnaise

–salt and pepper

1 – With a very sharp, carefully slit the salmon, and sprinkle feta in the pocket.  Place the stuffed salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate mixing bowl, stir together 3 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.  Spread the mayo – Dijon on top of the salmon.  Sprinkle thyme, oregano, and parsley on top.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.

–salmon adapted from an old recipe from the web; recipe no longer on web.

PARSLEYED LEMON COD TOPPED WITH PARMESAN – OLIVE OIL – HERB CORNBREAD DRESSING & IN CLAM JUICE

–cod (size of 3 decks of cards, one-half pound)

–parsley (fresh)

–lemon juice (bottled)

–Parmesan cheese (shredded)

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–clam juice

–salt and pepper

1 – Place the cod in a covered baking dish with a little calm juice.  Drench the cod in lemon juice.  Season with salt and pepper.  In a separate mixing bowl, stir together herb cornbread dressing, Parmesan cheese, and olive oil.  Top the cod with this dressing.  Sprinkle parsley on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod inspired by the Olive Garden restaurant’s zucchini recipe.

MARINATED OVEN FRIED CHICKEN WITH LEMON SLICES & MINCED GARLIC

Note:  Later, I received a comment that canola oil is not a good choice.  The web results are inconclusive.  The Mayo Clinic says that health concerns about canola oil are unfounded.  But in the future, I will post recipes with olive oil (mostly) or heart-healthy margarine only.

–4 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–lemon juice (bottled)

–lemon (fresh)

–minced garlic (in a jar)

–canola oil (heart-healthy; does not disguise flavors)

–salt and pepper

1 – Place the chicken in a plastic bag.  Add lemon juice and 1 teaspoon of minced garlic.  Season with salt and pepper.  Marinate in the refrigerator for at least 2 hours.

2 – Add several drops of canola oil to the chicken in the plastic bag.  Add breadcrumbs, and shake vigorously.

3 – Place the chicken in a covered baking dish with a very little water.  With a sharp knife, slice a lemon.  Place the slices atop the chicken.  Microwave on high for 5 and one-half minutes.

4 – Serve the chicken hot, with the lemon slices as garnish.

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

 

 

 

MINT – LEMON CHILLED COD SALAD WITH AVOCADO – FRESH TOMATO – VIDALIA ONION – BLACK OLIVES & SEASONED WITH EXTRA VIRGIN OLIVE OIL

Note:  This recipe was originally designed for tuna fish.

–cod (size of 3 decks of cards, one-half pound)

–mint (fresh if possible)

–lemon juice

–avocado (half)

–tomato (medium, vine-ripened if possible)

–Vidalia onion (one-half)

–black olives (one half small can, drained)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish with a very small amount of water.  Drench in lemon juice.  Season with salt, pepper, mint, and extra virgin olive oil.  Microwave on high for 6 minutes.  Let cool with the lid off the dish.

2 – Chop the tomato.  Season with salt, pepper, and mint.  Place in a mixing bowl.  Slice half a Vidalia onion, and place in the mixing bowl.  Place one-half small can of drained black olives in the bowl.  Add mint and stir well.

3 – Chop one-half avocado.  Then break apart the cod.  Gently fold both avocado and cod into the vegetables in the mixing bowl.  Add a few drop of extra virgin olive oil on top.  Place the salad in the refrigerator until time for dinner.

4 – Serve the salad chilled.

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