CHILLED SHRIMP SERVED ON ICE WITH SPICY REMOULADE SAUCE

For 2:

–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)

Remoulade sauce (1 cup):

–mayonnaise (two-thirds cup)

–Dijon mustard (2 heaping tablespoons)

–Creole seasoning (1 heaping tablespoon)

–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)

–lemon juice (bottled, 1 tablespoon)

–paprika (bottled, 1 teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-fourth teaspoon)

1 – Stir all the ingredients together for the remoulade sauce.  Keep in refrigerator until ready for dinner.  Sauce is better if made two hours in advance.

2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.

–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.

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TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

SALMON WITH ORANGE SECTIONS – CHIVES – ALMONDS IN SHERRY SAUCE ATOP COUSCOUS / CITRUS SALAD

Note:  This recipe is also good with a white fish, such as cod.

For 2:

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

–orange (1 fresh, medium)

–chives (bottled)

–almonds (one-half small package, sliced)

–sherry (one-fourth cup, or white wine; cooking wine is fine)

–green salad

–couscous

–salt and pepper

–olive oil

 

1 – Peel and break the orange into sections.  Slice into smaller portions.  Place one-half the orange sections in a covered baking dish.  Season with salt, pepper, chives, and olive oil.  Add one-fourth cup of sherry (or white wine).  Microwave on high for 3 minutes.  When finished, nestle the salmon in the midst of the orange sections.  Season with salt, pepper, chives, olive oil, and top with almonds.  Set aside.

2 – Place three-fourths cup of couscous in a wide-mouthed, covered, baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a little olive oil.  Microwave for 3 minutes on high.  Let sit at least 5 minutes, covered.

3 – Place 2 handfuls of salad greens in a mixing bowl.  Add the remaining one-half orange sections (cut up).  Season with salt, pepper, chives, olive oil, and a little sherry (or white wine).  Stir well.  Place in serving bowl.

4 – Microwave the salmon for 5 and one-half minutes.

5 – Serve the salmon and sauce on top of the couscous, with the salad as a side.  Serve the salmon hot, and the salad cold.

–adapted from Real Simple.

SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

–Vidalia onion (one-half, medium, sliced)

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

CHILI – ROASTED COD WITH SRIRACHA – OREGANO – CUMIN IN LIME JUICE

For 4:

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

–sriracha sauce (chili, bottled)

–oregano (fresh if possible, leaves from 3 stems; or dried, one-half teaspoon)

–cumin (one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-fourth cup of water.  Drench in lime juice.  Season with oregano and cumin (amounts above), salt, pepper, and olive oil.  Spread three thin (one-eighth inch width) ribbons of sriracha sauce lengthwise along the cod.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Real Simple magazine.

DILLED COD TOPPED WITH CRAB MEAT – PARMESAN – TOMATO – CAPERS IN SHERRY SAUCE

Note:  Due to your requests, I’m going to start giving exact ingredients for cooking.  Use more herbs/spices if your taste calls for it. 

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

 –crab meat (1 small can, drained)

 –Parmesan cheese (shredded, one-half cup)

 –tomato (1, medium, chopped)

 –capers (bottled, 2 tablespoons)

 –sherry (cooking sherry is fine, one-fourth cup)

 –dill (bottled, one-fourth teaspoon)

 –salt and pepper

 –olive oil

 1 – Place the cod in a covered baking dish with one-fourth cup of sherry.  Season with salt, pepper, and olive oil (to taste).  Set aside.

 2 – In a small mixing bowl, place 1 small can of drained crab meat; one-half cup of shredded Parmesan cheese; 1 medium, chopped tomato; and 2 tablespoons of capers.  Stir well.  Then spread over the top of the cod.  Sprinkle one-fourth teaspoon of dill on top.

 3 – Season the cod and crab meat topping with a sprinkle of salt, pepper, and olive oil (to taste).

 4 – Microwave on high for 9 minutes.  Cod is done when it begins to flake apart.

 5 – Serve the cod/crab meat topping hot.

 –cod adapted from Taste of Home web site.

LEMON – BASIL CHICKEN PASTA WITH MUSHROOMS – ONION – CORN IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–lemon juice

–lemon zest

–lemon pepper

–basil (fresh if possible, 8 to 10 large leaves, chopped)

–pasta (bowtie or penne, 1 cup, dry)

–mushrooms (baby bellas, 8 to 10, sliced)

–onion (1, medium, sliced)

–corn (frozen, one-half cup)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place 1 cup bowtie (farfalle) or penne pasta in an uncovered baking dish with water to cover 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 – Place 8 to 10 sliced baby bella mushrooms, 1 medium onion, and one-half cup frozen corn in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, keep covered to preserve warmth.

3 – Place 6 chicken tenderloins or breast strips in a covered baking dish with a little chicken broth.  Season with lemon juice, lemon zest, lemon pepper, and olive oil.  Microwave on high for 8 and one-half minutes.  When finished, cut into bite-sized pieces.

4 – Drain the pasta, and add to the vegetables.  Then add the cut-up chicken.  Stir well.  Add a generous amount of chopped basil (fresh if possible) on top.  Finish with a few drops of olive oil.

5 – Serve the chicken pasta hot.  Leftovers are best served cold.

–chicken pasta adapted from Real Simple magazine.

SESAME SALMON WITH MAPLE SYRUP – PAPRIKA – CAYENNE – ONION IN MAPLE – CLAM JUICE SAUCE

For 4:

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

–maple syrup

–paprika

–cayenne pepper

–onion (one-half, medium, sliced)

–clam juice (bottled)

–sesame seeds

–salt and pepper

–olive oil

1 – Slice one-half medium onion.  Place in a covered baking dish with a very little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the onion.  Drench in maple syrup.  Season with paprika, cayenne pepper (more or less to taste), salt, pepper, sesame seeds, and a few drops of olive oil.

3 – Microwave the salmon and sauce for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop jasmine rice (recipe, see the search box on this blog).

–salmon adapted from Antonietta’s blog, “Simply Pure, Simply Fresh.”

BREADCRUMB – TOPPED COD IN WHITE WINE & SERVED WITH CREAMY SAUCE OF CRAB MEAT – PARSLEY – MINT – CAPERS – LEMON – WHITE WINE – EXTRA VIRGIN OLIVE OIL ATOP JASMINE RICE

Note:  The original recipe for the sauce used tuna.

For 4:

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

–breadcrumbs (boxed)

–white wine

–olive oil

–jasmine rice (1 cup, packaged)

The sauce:

–crab meat (one-half small can, drained)

–parsley (fresh, 1 handful, chopped)

–mint (5 leaves, fresh, chopped, optional)

–capers (2 tablespoons, drained, bottled)

–lemon juice (bottled, 1 squirt)

–white wine (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

1 – Place the cod in a covered baking dish with a little white wine.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with breadcrumbs.  Microwave on high for 8 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Place the following in a food processor:  one-half small can of drained crab meat; 1 chopped handful of fresh parsley, 5 chopped leaves of fresh mint (optional), 2 tablespoons of drained capers, 1 squirt of lemon juice, 3 tablespoons of white wine, 3 tablespoons of extra virgin olive oil.  Puree until creamy; it takes some time to make a creamy sauce in a food processor.

3 – Serve the cod hot, with the sauce at room temperature and ladled over the top.  Place the cod on jasmine white rice (1 cup rice, 1 and three-fourth’s cup water, microwave on high for 5 minutes, then microwave on 50 percent power for 10 minutes).

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

MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH PARSLEY & LEMON SLICES

Note:  My husband called this salmon recipe a “winner,” 5 out of 5 stars, one of my best salmon recipes.  You can tell he loved it!

For 4:

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

–mint (fresh if possible)

–peanuts (one-third cup, minced in a food processor)

–parsley (fresh, 1 handful, chopped)

–lemon (fresh)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water (for steaming).  Season with salt, pepper, and chopped mint. 

2 – In a food processor, pulse one-third cup of peanuts until finely minced.  Spread the minced peanuts atop the salmon.

3 – With a very sharp knife, slice a fresh lemon.  Place the slices atop the salmon.  Finish with 1 handful of chopped, fresh parsley, and a few drops of olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the salmon hot.

–salmon inspired by the New York Times cooking site.