COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

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

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

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

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SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

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

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

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

4 – Serve the salmon and potatoes hot.

–recipe original.

CHILLED SHRIMP SALAD WITH CELERY – GREEN PEPPER – GREEN ONIONS – EGGS – LEMON JUICE & DRESSED WITH LIGHT MAYONNAISE

For 4:

–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)

–celery (one-half cup, diced small)

–green bell pepper (one-half cup, diced small)

–green onions (2 stalks, diced)

–eggs (2, microwaved)

–salt and pepper (to taste)

–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)

–lemon juice (fresh, just a sprinkle)

1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish.  Follow directions on the package for Old Bay seasoning.  Stir well.  Add shrimp to the seasoned water.  Microwave on high for 4 minutes.  Let cool.

2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces.  Place in a large mixing bowl.  Add celery, green bell pepper, and green onions. 

3 – In a small, covered, microwaveable bowl, place 2 eggs.  Break the egg yolk (very important to avoid exploding in the microwave).  Microwave the eggs for 1 minute on high.  When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces.  Add the cooled, diced eggs to the salad.

4 – Season with salt and pepper, to taste.

5 – Toss, to taste, a small amount of light mayonnaise with the salad.  Then sprinkle lightly with fresh lemon juice.

6 – Serve the salad chilled.

–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

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

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

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

MEDITERRANEAN SEAFOOD TRIO OF SHRIMP – COD – CRAB MEAT WITH POTATOES – TOMATO – ONION & SEASONED WITH BASIL – OREGANO – MINCED GARLIC IN CLAM JUICE SAUCE ATOP JASMINE RICE

For 4:

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

–shrimp (half a dozen, already cooked, tail-off, shell off)

–crab meat (canned, 2 tablespoons)

–potatoes (2, medium, cut in 1-inch pieces)

–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)

–onion (one-half, sliced)

–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)

–minced garlic (1 tablespoon)

–clam juice (bottled, one-fourth cup)

–salt and pepper (to taste)

–olive oil (several drops, to taste)

1 – Place the cut-up potatoes in a covered baking dish.  Add the tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes. 

2 – When finished, nestle the cod amid the vegetables.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes. 

3 – When finished, top the cod with the cooked crab meat and cooked shrimp.  Microwave, to heat, for 1 minute more.

4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).

–recipe original.

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

–chicken broth (non-fat, low sodium, one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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

BAKED COD ROLLED IN BREADCRUMBS WITH SLICED ALMONDS – PARMESAN – PARSLEY & TOPPED WITH LEMON SLICES

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

–breadcrumbs (plain, boxed, one-third cup)

–sliced almonds (one-third small package)

–Parmesan cheese (shredded, 3 tablespoons)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

–lemon (1, fresh, sliced)

1 – Place the cod in a plastic bag.  Season, to taste, with salt and pepper.  Add several drops of olive oil.  Massage the bag so that the oil covers the cod.  Set aside.

2 – On a large plate, place breadcrumbs, sliced almonds, parley, and Parmesan cheese.  Roll the cod in the breadcrumb mixture.  Place in a covered baking dish with one-eighth cup of water.

3 – With a very sharp knife, slice a lemon.  Place the lemon atop the cod.  Microwave the cod on high for 8 minutes.

4 – Serve the cod hot.

–cod inspired by the French Microwave Cookbook.

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

ITALIAN CHICKEN CACCIATORE WITH OREGANO – MINCED GARLIC – ONION – FRESH TOMATO – BABY BELLA MUSHROOMS – RED BELL PEPPER IN RED WINE – CABERNET MARINARA SAUCE ATOP BOWTIE PASTA

–6 chicken tenderloins or breast strips

–oregano (fresh if possible, 2 tablespoons fresh; or one-half teaspoon dried)

–onion (one-half, sliced)

–tomato (1, medium, chopped)

–baby bella mushrooms (1 handful of sliced)

–red bell pepper (one-half, fresh, sliced)

–minced garlic (1 tablespoon, in a jar)

–red wine (one-quarter cup)

–cabernet marinara sauce (I used Newman’s Own; one-half container)

–bowtie pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the chopped tomato on a cutting board.  Season with salt, pepper, and oregano.  Then place the seasoned tomato in a covered baking dish.  Add onion, baby bella mushrooms, red bell pepper, minced garlic, red wine, and cabernet marinara sauce.  Season with olive oil.  Stir.  Microwave on high for 4 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 9 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken and sauce hot, atop pasta (microwave pasta in water to cover, and salt to taste, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–chicken cacciatore inspired by the Campbell Soup Cookbook.

WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

OLIVE OIL – & GARLIC – SEASONED SALMON WITH OREGANO – CAYENNE – LEMON – PARSLEY

For 4:

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

–olive oil

–minced garlic (in a jar)

–oregano (if fresh, 2 tablespoons, chopped; if dried, 1 teaspoon)

–cayenne pepper (optional, one-fourth teaspoon, or to taste)

–lemon juice (bottled)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish with one-fourth cup water.  Drench in lemon juice.  Season with minced garlic (spread upon the salmon), oregano, cayenne pepper (optional), salt, pepper, and parsley (on top).  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–inspired by primavera kitchen; original recipe used butter as seasoning.

CHICKEN & CORNBREAD DRESSING WITH MOLASSES – GREEN ONIONS – PAPRIKA – GARLIC – NUTMEG – CAYENNE IN MILD LIME JUICE SAUCE  

For 4:

–6 chicken tenderloins or breast strips

–cornbread stuffing (2 cups; I used Pepperidge Farm)

–chicken broth (boxed, non-fat, low sodium)

–molasses (3 tablespoons)

–green onions (3 stalks, diced)

–paprika (one-half teaspoon, bottled)

–minced garlic (in a jar, 1 tablespoon)

–nutmeg (bottled, one-eighth teaspoon)

–cayenne pepper (bottled, one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the stuffing in a covered baking dish.  Add chicken broth to one-half the height of the stuffing.  Season with olive oil.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish with one-fourth cup water.  Drench in lime juice.  Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper.  Spread the minced garlic on top.  Then pour molasses on top.  Sprinkle with green onions.  Finish with a few drops of olive oil.

3 – Microwave the stuffing/dressing on high for 3 minutes.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken, hot, atop the dressing.

–chicken adapted from Real Simple magazine.

A Simple Dinner:  PARSLEYED CHICKEN IN A SWEET ORANGE MARMALADE – WHITE WINE SAUCE ATOP GARLIC BOWTIE PASTA

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)

–sweet orange marmalade (bottled, 3 heaping tablespoons)

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

–salt and pepper

–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)

–minced garlic (in a jar, 1 tablespoon)

–olive oil

1 – Place pasta in an uncovered baking dish.  Add garlic and one-half teaspoon of salt.  Just cover the pasta with water.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – In a small mixing bowl, place the marmalade.  Slowly add the white wine, stirring vigorously.  Set aside.

3 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Pour the marmalade/wine sauce on top.  Season with olive oil (to taste).  Sprinkle parsley on top.

4 – Microwave the chicken for 8 minutes on high.

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

–recipe original.