FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

–chicken and stuffing inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

Advertisements

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.