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.

A Celebratory Dinner for 2:  HERB CHICKEN & SHRIMP IN MARINARA SAUCE MADE WITH VINE-RIPENED TOMATO

Note:  This delicious and fancy entrée, designed by well-recognized chef Edward Giobbi, can be prepared and cooked in less than 30 minutes using the microwave.

–4 chicken tenderloins or breast strips

–shrimp (8 small, fresh)

–tomato (medium, vine-ripened, fresh)

–rosemary, basil, mint, parsley (fresh if possible)

–cayenne pepper (bottled)

–capers (bottled)

–minced garlic (in a jar)

–white wine (use the real, not cooking)

–salt and pepper

–olive oil

1 – Chop the tomato, and place in a covered baking dish with just a few drops of white wine.  Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil.  Drop half a dozen capers on top.  Stir in 1 teaspoon of minced garlic.  Microwave on high for 3 minutes.

2 – When finished, nestle the chicken amid the marinara sauce.  Season with salt, pepper, rosemary, basil, mint, cayenne pepper, and olive oil.  Place chopped parsley on top.  Set aside.

3 – Place 8 small shrimp in a small, covered microwaveable bowl with a very small amount of water.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the chicken for 5 and one-half minutes.  When finished, pour the shrimp atop.

5 – Serve the chicken and shrimp hot, with the marinara sauce.

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

A Simple Dinner:  SALMON WITH THYME – MARJORAM – BASIL & OLIVE OIL IN CLAM JUICE

Note:  These herbs go especially well with olive oil.

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

–thyme, marjoram, basil (fresh if possible)

–salt and pepper

–olive oil

–clam juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little clam juice.  Season the salmon with salt, pepper, thyme, marjoram, basil, and olive oil.  Microwave on high for 5 minutes.

2 – When the salmon hot.

–salmon adapted from NYT Cooking.

HONEY – CORIANDER COD WITH FRESH TOMATO – VIDALIA ONION – RED BELL PEPPER – MINCED GARLIC IN SHERRY SAUCE ATOP FARFALLE PASTA

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

–honey

–coriander

–tomato (medium)

–Vidalia onion (one-half)

–red bell pepper (3 slices)

–minced garlic (in a jar)

–sherry (cooking sherry is fine)

–farfalle pasta (bowtie)

–salt and pepper

–olive oil

1 – Place 1 cup of farfalle pasta in an uncovered baking dish with water to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the medium tomato and place in an UNcovered baking dish with a very little bit of sherry.  Slice the red bell pepper, just 3 slices, and place on top.  Chop one-half Vidalia onion and add to the baking dish.  Season with coriander, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, nestle the cod in the sauce.  Season with salt, pepper, coriander, honey, and olive oil.  Microwave in a covered baking dish on high for 7 minutes.

3 – Serve the cod and vegetables hot, atop the pasta.

–cod adapted from NYT Cooking web site.

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.

A Simple Dinner:  CHICKEN WITH PARMESAN – PARSLEY – GARLIC – SLICED ALMONDS IN WHITE WINE SAUCE

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–parsley (fresh)

–minced garlic (in a jar)

–sliced almonds (one-third small package)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, and minced garlic.  Sprinkle Parmesan cheese, chopped parsley, and one-third small package of sliced almonds on top.  Season with a few drops of olive oil.

2 – Serve the chicken hot.

–adapted from Country Living web site.

BOURBON STREET CHICKEN WITH APPLE JUICE – BROWN SUGAR – BALSAMIC – CATSUP – CAYENNE – GINGER – SOY SAUCE

Note:  Rating on web is 5 out of 5, with almost 3,000 reviews.

–4 chicken tenderloins or breast strips

–apple juice

–brown sugar

–balsamic vinegar

–catsup

–cayenne pepper

–ginger (ground, bottled)

–soy sauce

–water

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.

2 – Place 6 tablespoons of soy sauce in a mixing bowl; 5 tablespoons of apple juice; 1 tablespoon of catsup; 2 tablespoons of brown sugar; 6 tablespoons of water.  Season with ginger, a few drops of balsamic vinegar, and cayenne pepper.  Stir well, and then pour over the chicken.  Season with a few drops of olive oil.

3 – Microwave on high for 6 minutes.

4 – Serve the chicken hot, atop jasmine rice (for recipe for rice, use the search box on this blog).

–adapted from food.com web site; original recipe comes from Bourbon Street, New Orleans.

PARSLEYED SALMON TOPPED WITH GREEN ONION & RED CURRY SAUCE WITH PAPRIKA – GARLIC – LEMON – MAYO – SUGAR ATOP JASMINE RICE

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

–parsley (fresh)

–green onion (1 stalk, sliced)

–red curry paste (in a jar)

–paprika

–mayonnaise

–sugar

–lemon juice

–minced garlic (in a jar)

–olive oil

–salt and pepper

–jasmine rice (sticky rice)

1 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water and a few drop of olive oil.  Stir.  Microwave the rice 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 2 teaspoons of red curry paste, 2 tablespoons of mayonnaise, and 1 teaspoon of minced garlic.  Season with paprika, 1 teaspoon of sugar, 2 squirts of lemon juice, salt, and pepper.  Stir vigorously.

3 – Place the salmon in a covered baking dish with a very small amount of water.  Pour the sauce on top.

4 – Season the salmon on top with parsley and 1 sliced green onion.  Finish with a few drops of olive oil.

5 – Microwave the salmon for 5 minutes on high.

6 – Serve the salmon hot, atop the rice.

–adapted several years ago from the web; recipe no longer on web.

COD SPRINKLED WITH SLICED ALMONDS & LEMON ZEST IN AN APRICOT – DIJON SAUCE

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

–sliced almonds (one-third small package)

–lemon zest (lemon peel)

–lemon juice

–apricot preserves (one-third cup)

–Dijon mustard

–salt and pepper

–olive oil

1 – Place one-third cup of apricot preserves in a measuring cup.  Add 1 tablespoon of Dijon mustard.  Stir. 

2 – Place cod in a covered baking dish without water.  Drench in lemon juice.  Season with salt, pepper, lemon zest, and olive oil.  Spread the apricot – Dijon sauce over the top.  Sprinkle with one-third small package of sliced almonds. 

3 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot.

–cod adapted from the food.com web site.

CREAMY HERB CHICKEN WITH PARSLEY – BASIL – OREGANO – CAYENNE – MINCED ONION – MINCED GARLIC – PAPRIKA IN MILK SAUCE ATOP FARFALLE PASTA

–4 chicken tenderloins or breast strips

–parsley (fresh)

–basil, oregano, cayenne pepper, minced onion, paprika (bottled)

–minced garlic (in a jar)

–milk (dairy or almond; soy doesn’t microwave well)

–farfalle pasta (bowtie, boxed)

–salt and pepper

–olive oil

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  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 two-thirds cup of almond or dairy milk in a covered baking dish.  Add 1 tablespoon of minced garlic.  Stir.  Microwave on high for 3 minutes.  Place the chicken in the milk.  Season with chopped parsley, basil, oregano, cayenne pepper, minced onion, paprika, salt, pepper, and olive oil.  Microwave on high for 9 minutes.

3 – Serve the chicken hot, atop the pasta.

–adapted from “damn delicious” web site.

BAKED COD WITH FRESH BASIL – DOUBLE–TOMATO MARINARA – MINCED GARLIC – SRIRACHA SAUCE ATOP FARFALLE PASTA

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

–marinara sauce (I used Paul Newman’s)

–basil (fresh)

–tomato (vine-ripened, one-half large)

–minced garlic (in a jar)

–sriracha sauce (bottled)

–salt and pepper

–olive oil

–farfalle pasta (bowtie, dry)

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish with 1 inch of water above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes more on 50 percent power.  When finished, cover to preserve warmth.

2 – Place two-thirds cup of bottled marinara sauce in a covered baking dish.  Chop one-half large tomato, and add to the sauce.  Also add 1 tablespoon of minced garlic and 1 teaspoon of sriracha sauce.  Season with snipped basil and olive oil, just a bit.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce, spooning some sauce over the top of the cod.  Add more salt, pepper, and olive oil.

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

5 – Serve the cod hot, top the farfalle pasta.

–recipe original.

CHICKEN WITH STEWED APPLE & VIDALIA ONION IN CINNAMON – BROWN SUGAR – WHITE WINE SAUCE ATOP BOWTIE PASTA

–4 chicken tenderloins or breast strips

–apple (peeled, chopped, medium)

–onion (Vidalia, one-half, sliced)

–cinnamon (bottled)

–brown sugar

–white wine

–salt and pepper

–olive oil

–bowtie pasta (dry, two-thirds cup)

1 – Place the bowtie pasta in an uncovered baking dish.  Cover to 1 inch above the pasta.  Season with salt.  Microwave on high for 6 minute; then microwave for 8 minutes on 50 percent power.  When finished, cover to preserve warmth.

2 – Peel and chop an apple, and place in a covered baking dish with a little white wine.  Peel and slice one-half Vidalia onion, and place in the dish.  Season with salt, pepper, cinnamon, brown sugar, and olive oil.  Microwave on high for 5 minutes.  When finished, nestle the chicken amid the apple and onion.  Season with salt, pepper, and olive oil.  Spoon a little sauce over the chicken.  Microwave on high for 9 minutes.  When finished, test the chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken hot, with the apple and onion sauce atop the pasta.

–chicken adapted from food.com web site.

A Simple Dinner:  SALMON WITH PARSLEY & DILL IN LEMON BUTTER SAUCE

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

–parsley & dill (fresh if possible)

–lemon (fresh)

–Promise margarine (heart-healthy)

–lemon juice

–salt and pepper

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, parsley, and dill.  In a small covered bowl, microwave 3 tablespoons of Promise margarine for 20 seconds.  Pour the melted margarine over the salmon.  With a very sharp knife, slice a lemon, and then place the slices atop the salmon.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from NYT Cooking.

CHICKEN IN SPICY MARINARA SAUCE WITH TOMATO PESTO – MINCED GARLIC – WHITE WINE ATOP ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (vine-ripened, if possible; medium)

–tomato pesto (in a jar)

–minced garlic

–cayenne pepper (bottled)

–white wine

–angel hair pasta (one-quarter package)

–salt and pepper

–olive oil

1 – Place one-quarter package of angel hair pasta in a long, covered baking dish, with 1 inch of water.  Season with salt.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Chop the tomato, season with salt and pepper, and place in a covered baking dish.  Place 3 tablespoons of tomato pesto in a measuring cup.  Add 1 tablespoon of minced garlic and a little white wine.  Stir.  Pour the sauce into the dish with the chopped tomato.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce.  Season with salt, pepper, cayenne pepper, and olive oil.

4 – Microwave the chicken and sauce on high for 6 minutes.

5 – Serve the chicken and sauce hot, atop the pasta.

–adapted from allrecipes.com.