STEAMED SHRIMP WITH OREGANO – RED POTATOES – ORANGE BELL PEPPER – GREEN ONIONS – FRESH LEMON

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shell-off, deveined)

–oregano (1 teaspoon dried, divided)

–red potatoes (3 small, cut into 1-inch pieces, jacket on)

–orange bell pepper (one-half, medium, cut in strips)

–green onions (3, chopped)

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Cut the potatoes into 1-inch pieces, and place in a covered baking dish with water to reach one-half the height of the potatoes.  Season with salt, pepper, one-fourth teaspoon oregano, and olive oil.  Microwave on high for 8 minutes.

2 – Place the thawed shrimp, orange bell pepper, green onions, and sliced lemon on top of the potatoes.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for just 3 minutes, until the shrimp have turned pink.

3 – Serve the shrimp and vegetables hot.

–shrimp recipe adapted from Real Simple magazine.

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COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

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

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.com web site.

A Simple Dinner:  STEAMED SHRIMP SEASONED WITH OREGANO – PEPPER –  CAYENNE IN LEMON JUICE SAUCE

For 2:

–shrimp (30 small shrimp, thawed from frozen, tail-off, shelled, deveined)

–oregano (bottled, 1 teaspoon dried)

–salt and pepper

–cayenne pepper (one-quarter teaspoon)

–lemon juice (bottled, 3 squirts)

–water (one-eighth cup)

–olive oil

1 – Rinse the shrimp and place in one layer in a covered baking dish.  Squirt with lemon juice.  Add one-eighth cup of water.  Season with salt, pepper (to taste), oregano, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 minutes.  Be sure that all shrimp have turned pink.

3 – Serve the shrimp hot.

–recipe adapted from Real Simple magazine.

SALMON TOPPED WITH AVOCADO – DILL – CORIANDER IN APPLE CIDER SAUCE & SERVED WITH GREEN BEANS

For 4:

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

–avocado (fresh, half avocado, cut into large chunks, room temperature)

–dill (one-half teaspoon)

–coriander (one-half teaspoon)

–apple cider (one-quarter cup; or apple juice and balsamic vinegar, mixed

–green beans

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the apple cider over it.  Season with salt, pepper, dill, coriander, and olive oil.  Microwave on high for 7 minutes; salmon should flake when separated with a fork.

2 – Place the avocado on top of the salmon.  Serve green beans with the entrée.

–salmon and green beans adapted from the Real Simple prepared meals.

A Simple Dinner:  BONE – IN CATFISH TOPPED WITH GREEN ONIONS IN LEMON – TERIYAKI MARINADE SAUCE

For 2:

–catfish (whole, medium)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–lemon juice (2 squirts, generously)

–pepper (no salt)

–olive oil

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour teriyaki marinade over the catfish.  Microwave on high for 3 minutes.  Turn over.  Place green onions on top.  Microwave for 3 minutes more.  When finished, cut the catfish into two pieces with a very sharp knife.

2 – Serve the catfish hot, with the marinade spooned over it.

–recipe original.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

A Simple Dinner:  NEW ORLEANS – INSPIRED CREOLE OVEN FRIED COD

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

–Creole seasoning (1 tablespoon)

–breadcrumbs (plain, boxed)

–olive oil

–pepper (no salt)

1 – Place 2 plates on the counter before you.  Place cod on one of the plates, and one-quarter cup of plain breadcrumbs on the second plate.  Season the cod with Creole seasoning, pepper, and olive oil, on both sides.  Then place the cod on top of the breadcrumbs; turn to coat.

2 – Place in a covered baking dish.  Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe original.

CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6, chopped)

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.

ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

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

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

–mushrooms (baby bellas, 6 to 8, chopped, fresh)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

ORANGE CHICKEN WITH ORANGE ZEST & GREEN ONIONS IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–orange zest (orange peel, bottled, 1 teaspoon)

–green onions (2 stalks, chopped)

–orange marmalade (3 tablespoons, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marmalade and white wine in a covered baking dish with a few drops of olive oil.  Microwave on high for 2 minutes.  Stir well.  Then place the chicken in the sauce.  Season with salt, pepper, and orange zest.  Sprinkle the green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken and sauce hot.

–recipe original.