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).

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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.

A Simple Dinner:  FROM – SCRATCH CAJUN SALMON WITH CAJUN SPICE – BLACK PEPPER – ONION POWDER – MINCED GARLIC – PAPRIKA – CAYENNE IN LEMON & CLAM JUICE SAUCE

Note:  For a tad more effort, use real sliced onion in the sauce.  Microwave initially for 3 minutes; then add salmon and spices.

For 4:

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

–Cajun seasoning (I used New Orleans – based “Slap Ya Mama”)

–onion powder

–minced garlic (in a jar)

–paprika

–cayenne pepper

–lemon juice

–clam juice

–black pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with Cajun spice, black pepper, onion powder, minced garlic, paprika, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.

–salmon adapted from Healthy & Delicious Salmon Recipes.

A Simple Dinner:  LEMON – OREGANO CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

Note:  This is an easy variation on traditional Grecian chicken.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–lemon (1, fresh, sliced)

–oregano (bottled or fresh)

–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 (no water).

2 – Season the chicken with oregano.

3 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.  Then add a few more drops of olive oil (if desired).

4 – Microwave on high for 8 minutes.  When finished, cut into one piece of chicken near the center of the dish to test doneness.  If not done, replace in microwave for 1 and one-half minutes (approximate).

–variation original, based on traditional Grecian recipes.

COD TOPPED WITH GREEN ONIONS & IN A BLUEBERRY – RED WINE SAUCE

Note:  This has a delicately-flavored sauce.  If more taste is desired, I would recommend seasoning with thyme.  But my husband and I enjoyed with the recipe given below:

For 4:

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

–green onions (3 stalks, chopped)

–blueberries (1 cup, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place 1 cup of fresh blueberries and one-half cup of red wine in a covered baking dish.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, spooning some on top.  Season with salt, pepper, and olive oil.  Sprinkle chopped green onions on top.

3 – Microwave the cod for 8 minutes on high.

4 – Serve the cod hot, atop rice, pasta, couscous, or quinoa.

–recipe original.