TARRAGON SEA BASS WITH PEPPERS & POACHED IN MILK SAUCE

For 4:

–sea bass (thawed from frozen, size of 4 decks of cards, 1 pound)

–tarragon (bottled, one-quarter teaspoon)

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

–banana peppers (in a jar, sliced, 2 tablespoons)

–cayenne pepper (one-quarter teaspoon)

–milk (almond or dairy, but not soy, 1 cup)

–salt and pepper

–olive oil

1 – Place the milk in a covered baking dish, long enough for the sea bass.  Add red bell pepper and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the sea bass in the heated milk.  Season with tarragon, salt, pepper, and cayenne pepper.  Place the banana peppers on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the sea bass hot, with milk sauce over the top.

–recipe original.

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GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed, one-quarter cup)

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

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

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

SESAME SALMON WITH LIME – HONEY – BANANA PEPPERS – MINCED GARLIC – GREEN ONIONS IN TERIYAKI MARINADE SAUCE

For 4:

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

–sesame seeds (1 tablespoon)

–lime juice (3 tablespoons)

–honey (2 tablespoons)

–banana peppers (2 tablespoons)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour teriyaki marinade in dish.  Drench the salmon with lime juice.   Season with pepper.  Spread the minced garlic on the salmon.  Then top the salmon with honey, banana peppers, and green onions.  Finish with a few drops of olive oil and sesame seeds.  Microwave the salmon for 7 minutes on high.

2 – Serve the salmon hot, atop rice (follow directions for microwaving on the package; brands differ).

–salmon adapted from bon appetit web site.

POACHED COD AND POTATO CHOWDER WITH THYME & GREEN ONIONS

For 4:

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

–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)

–thyme (1 teaspoon)

–green onions (3 stalks, chopped)

–milk (dairy or almond, not soy, 2 cups)

–salt and pepper

–olive oil

1 – Place the cut potatoes in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the milk in an uncovered baking dish, wide-mouthed.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  When hot, place the cod in the milk.  Season the cod with salt, pepper, thyme, and olive oil.  Top with green onions.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Spoon the warm potatoes into the cod dish. 

4 – Serve the cod and potato chowder hot, in bowls.  (Leave the cod in large pieces.)

–cod and potato chowder adapted from bon appetit web site.

A Simple Dinner:  CHICKEN WITH PAPRIKA – CUMIN – TURMERIC IN LIME JUICE

–6 chicken tenderloins or breast strips

–paprika (one-quarter teaspoon)

–cumin (one-half teaspoon)

–turmeric (one-half teaspoon)

–lime juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with one-eighth cup of water.  Drench the chicken in lime juice.  Then sprinkle salt, pepper (to taste), cumin, turmeric, and paprika on top of the chicken.  Season with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken hot.

–chicken adapted from the bon appetit web site.

SPICY SHRIMP PAPRIKA WITH GREEN ONIONS & LEMON IN WHITE WINE SAUCE ATOP CREAMY PARMESAN COUSCOUS

For 2:

–shrimp (about 30 small, 20 medium, or 10 large; thawed from frozen)

–paprika (1 teaspoon, bottled)

–green onions (4, sliced)

–lemon juice (bottled, 3 tablespoons)

–white wine (bottled, one-quarter cup)

–salt and pepper

–olive oil

–couscous (boxed; followed package directions)

–yogurt (non-fat, plain, boxed, 2 heaping tablespoons)

–Parmesan cheese (shredded, packaged, 2 heaping tablespoons)

1 – Prepare the couscous according to package instructions.  Then stir in yogurt and Parmesan cheese, and heat for 2 minutes in the microwave on high.  When finished, keep covered to preserve warmth.

2 – Place the shrimp in a large, wide-mouthed, covered baking dish, all in one layer.  Add white wine, and then drench in lemon juice.  Season with salt, pepper, and paprika.  Top with green onions.  Finish with a few drops of olive oil.  Microwave for 3 minutes on high.  Shrimp are done when they have a tinge of pink.

3 – Serve the shrimp hot, atop the couscous.

–shrimp and couscous inspired by Real Simple magazine.

CHILLED TUNA STEAK SALAD WITH FRESH BASIL TOMATO – ROMAINE LETTUCE – SHREDDED CARROTS – BROCCOLI FLORETS – GREEN ONIONS – CHICKPEAS IN YOGURT – MAYO – BASIL – LEMON DRESSING

–tuna steak (1, large size or 2, small)

–tomato (medium, chopped)

–romaine lettuce (6 leaves, broken into bite-sized pieces)

–shredded carrots (packaged, 1 handful)

–broccoli florets (florets cut from 1 head of broccoli)

–green onions (4, chopped, fresh)

–chickpeas (canned, rinsed and drained, one-third can)

–yogurt (5 heaping tablespoons)

–mayonnaise (3 tablespoons)

–basil (3 teaspoons, dried, divided)

–lemon (1 tablespoon)

–salt and pepper

–olive oil

 

1 – Place the tuna steak in a covered baking dish with one-quarter cup of water.  Season with salt, pepper, 1 teaspoon of basil, and olive oil.  Microwave on high for 4 minutes.  (Tuna steak is best if a little rare.)

2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl.  Cut apart the cooked tuna steak into bite-sized pieces, and place on top.  Refrigerate until time for dinner.

2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl.  Stir well.  Keep refrigerated until time for dinner.

3 – Serve the tuna steak salad chilled with the chilled dressing.

–tuna steak salad original; salad dressing inspired by Real Simple magazine.

SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

CILANTRO – LIME SALMON TOPPED WITH FRESH TOMATO & MINCED GARLIC IN CLAM JUICE

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

–lime juice (bottled, 3 tablespoons)

–cilantro (fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–minced garlic (in a jar, 1 tablespoon)

–clam juice (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish, and add the clam juice.  Drench the salmon in lime juice.  Season with salt, pepper, and minced garlic.  Place the chopped tomato (seasoned with salt and pepper) on top, followed by the chopped cilantro.  Finish with a few drops of olive oil.

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

3 – Serve the salmon hot.

–salmon adapted from the Mediterranean Dish cooking blog.

LEMON COD TOPPED WITH CORNBREAD DRESSING SEASONED WITH CORIANDER – CUMIN – PAPRIKA – OLIVE OIL IN CLAM JUICE SAUCE

For 4:

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

–lemon juice (bottled, 3 squirts)

–cornbread dressing (one-half cup, I used Pepperidge Farm stuffing)

–paprika (1 teaspoon, bottled)

–coriander (one-half teaspoon, bottled)

–cumin (one-half teaspoon, bottled)

–clam juice (one-fourth cup, bottled)

–salt and pepper

–olive oil (5 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and then add clam juice.  Season with salt and pepper to taste.  Set aside.

2 – Measure one-half cup of cornbread stuffing.  Add paprika, coriander, cumin, and olive oil and stir well.  Place the stuffing atop the cod.

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

4 – Serve the cod with dressing topping hot.

–cod inspired by the Mediterranean Dish blog.

CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS IN BROTH AND SERVED WITH A CHILLED GREEN DIPPING SAUCE OF PARSLEY – CILANTRO – OREGANO – WHITE WINE – CAYENNE – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

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

–parsley (fresh, 1 handful, chopped)

–cilantro (fresh, one-half handful, chopped)

–oregano (dried, 1 teaspoon)

–white wine (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper

–extra virgin olive oil (one-fourth cup, for dipping sauce)

1 – Place the parsley, cilantro, oregano, white wine, cayenne pepper, and extra virgin olive oil in a food processor.  Add salt and pepper to taste.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with broth.  Season with salt, pepper, olive oil, and a very light sprinkle of garlic-herb breadcrumbs.  Microwave on high for 8 and one-half minutes.  When finished, cut into one of the inner pieces to check for doneness.  If not done, microwave on high for 1 minute more.

3 – Serve the chicken hot, with the dipping sauce on the side.

–dipping sauce adapted from Real Simple magazine.

COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

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

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

SWEET ORANGE CHICKEN WITH GREEN ONIONS – CAYENNE – GINGER – MINCED GARLIC – ORANGE ZEST & IN APPLE JUICE – TERIYAKI – WHITE WINE SAUCE

Note:  The original recipe called for orange juice rather than apple juice.

For 4:

–6 chicken tenderloins or breast strips

–sugar (1 teaspoon)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–ginger (one-half teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–orange zest (1 generous teaspoon)

–apple juice (one-quarter cup, bottled)

–teriyaki marinade & sauce (3 tablespoons, bottled)

–white wine (3 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the chicken in a covered baking dish.  Add the apple juice, teriyaki marinade sauce, and white wine.  Season with sugar, pepper, orange zest (generously), minced garlic, cayenne pepper, ginger.  Place green onions on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.  Check a center piece for doneness.   If not done, microwave on high for 2 minute more.

2 – Serve the chicken and sauce hot.

–chicken inspired by the Panda web site.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

MINT SALMON WITH FRESH TOMATOES – VIDALIA ONION – MINCED GARLIC ATOP COUSCOUS

For 4:

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

–mint (1 tablespoon, dried)

–tomatoes (fresh, 2, medium, chopped)

–Vidalia onion (one-half, sliced)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–couscous (boxed, two-thirds cup)

1 – Place the chopped tomatoes, sliced onion, and minced garlic in a covered baking dish.  Season with salt, pepper, and olive oil (to taste).  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the sauce.  Season with mint, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce atop couscous (follow package directions for the couscous, brand differ).

–salmon original.

SALMON WITH THYME & MUSHROOMS IN CABERNET RED WINE SAUCE SEASONED WITH GARLIC & HERBS

For 4:

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

–thyme (one-fourth teaspoon, dried)

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

–Cabernet red wine (one-fourth cup)

–garlic – herb breadcrumbs (4 tablespoons, boxed)

–salt and pepper

–olive oil

1 – Place the red win in a covered baking dish.  Sprinkle with garlic – herb breadcrumbs.  Stir well.  Place the mushrooms in the sauce.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the mushrooms and in the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce with mushrooms on top.

–salmon inspired by an Alaskan Seafood advertisement.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.

OPEN – FACED CHICKEN SANDWICHES WITH PESTO – TURKEY SLICES – FETA – PARMESAN – OLIVE OIL ATOP CIABATTA BREAD

For 2:

–2 chicken tenderloins or breast strips

–pesto (ready-prepared, in a jar, 2 tablespoons)

–turkey slices (luncheon meat, 2 slices)

–feta cheese (4 tablespoons)

–Parmesan cheese (shredded, 4 tablespoons)

–olive oil

–ciabatta bread (2 halves)

–salt and pepper

1 – Place turkey slices in a covered baking dish with one-eighth cup of water.  Place the chicken on top.  Season with salt, pepper, and olive oil, to taste.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

2 – Microwave 2 halves of a ciabatta roll for 30 seconds.  Spread with pesto.  Place a turkey slices, and then the chicken on top.  Sprinkle with feta and Parmesan cheeses.  Finish with a few drops of olive oil.  If desired, you can microwave again for 20 seconds on high.

3 – Serve the open-faced chicken sandwiches hot.

–sandwiches adapted from Real Simple magazine.