BAKED COD WITH A CRUMB TOPPING OF SHREDDED PARMESAN CHEESE – HERB CORNBREAD STUFFING – OLIVE OIL AND SITTING IN A LEMON – WHITE WINE SAUCE

For 4:

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

–shredded Parmesan (one-third cup, packaged)

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

–olive oil (4 tablespoons)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the Parmesan cheese, cornbread stuffing, and olive oil in a small mixing bowl, and stir well.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add the white wine.  Season with salt and pepper.  Carefully place the topping across the length of the cod.  Pat down.

3 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot. 

–cod inspired by C. Mabry, chef.

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SPICY PARSLEYED COD WITH FRESH SLICED BANANA PEPPER – CAYENNE PEPPER – MINCED GARLIC – GREEN ONIONS IN A WHITE WINE – LEMON SAUCE

Note:  Despite the hot spice, this is a delicately flavored dish.

For 4:

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

–parsley (fresh, 1 handful, chopped)

–banana pepper (fresh, one-half, sliced)

–cayenne pepper (bottled, one-quarter teaspoon, more to taste)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the white wine.  Drench in lemon juice.  Season with salt, pepper, minced garlic, and olive oil.  Sprinkle with banana pepper, parsley, and green onions.  Finish with a drop or two more of olive oil.

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

3 – Serve the cod and sauce hot.

–inspired by Edward Giobbi.

CREAMED & SPICY CRAB CAKES PARMESAN IN A SAUCE OF MINCED GARLIC – CAPERS – TOBASCO – YOGURT – MAYO  

For 4:

–4 ready-prepared crab cakes

–Parmesan cheese (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–capers (2 tablespoons, bottled)

–tobasco (squirt on each crab cake, bottled, or other hot sauce)

–yogurt (one-third cup)

–mayonnaise (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crab cakes in a covered baking dish.  In a small mixing bowl, place yogurt, mayonnaise, Parmesan cheese, minced garlic, and season with salt, pepper, and olive oil (drop or 2).  Stir well.  Spoon the sauce on top of the crab cakes.  Finish with capers and tabasco on top.

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

3 – Serve the crab cakes hot, with the sauce.

–crab cakes inspired by Chef Rene Verdon (chef of the John F. Kennedy administration).

SPICY STEAMED COD WITH PARSLEY – MINT – CAYENNE – MINCED GARLIC IN A LEMON BUTTER – OLIVE OIL – CLAM JUICE SAUCE

For 4:

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

–parsley (1 handful, fresh, chopped)

–mint (bottled, 1 tablespoon, dried)

–cayenne (one-quarter teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

1 – Place the cod in a covered baking dish.  Add the clam juice.  Drench in lemon juice.  Dot with Promise margarine.  Season with mint, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Sprinkle parsley on top.

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

3 – Serve the cod and sauce hot.

–cod inspired by Edward Giobbi’s Italian Family Cooking.

COMFORT ONE-DISH CHICKEN DINNER WITH POTATOES & VIDALIA ONION SEASONED BY ROSEMARY – BAY LEAVES – MINCED GARLIC IN WHITE WINE – BROTH SAUCE

For 4:

–6 chicken tenderloins or breast strips

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

–Vidalia onion (medium, 1, sliced)

–rosemary (1 teaspoon, bottled)

–bay leaves (2, bottled)

–minced garlic (1 tablespoon, bottled

–white wine (one-quarter cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and onion in a large baking dish.  Add the white wine and chicken broth.  Season with rosemary, bay leaves, minced garlic, and olive oil.  Gently stir the vegetables.  Microwave on high for 6 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  COD APRICOT WITH SOY SAUCE AND SPRINKLED WITH GREEN ONIONS

For 4:

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

–apricot preserves (bottled, one-quarter cup)

–soy sauce (bottled, 3 tablespoons)

–green onions (3 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the cod in a covered baking dish.  In a small mixing bowl, place the apricot preserves, and gradually add the soy sauce, stirring vigorously.  Add a few drops of olive oil, again stirring vigorously.  Then pour the sauce over the cod. Season with pepper.  Sprinkle chopped green onions on top.

2 – Serve the cod and sauce hot.

–cod inspired by Real Simple magazine.

SALMON ORANGE WITH ORANGE ZEST – ORANGE JUICE – SOY SAUCE – HONEY – GINGER – MINCED GARLIC & TOPPED WITH GREEN ONIONS

For 4:

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

–orange zest (1 teaspoon, bottled)

–orange juice (juice of 1 fresh orange squeezed)

–soy sauce (one-quarter cup, bottled)

–honey (one-quarter cup, bottled)

–ginger (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–green onions (fresh, 2, chopped)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the soy sauce.  Squeeze 1 orange for its juice, atop the salmon.  Season with orange zest, pepper, minced garlic, honey, ginger, and olive oil.  Sprinkle 2 chopped stalks of green onion atop the salmon.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes (a kindle e-book).

ONE – DISH COMFORT COD WITH CAULIFLOWER – GREEN PEAS – CAPERS – GREEN ONIONS – MINCED GARLIC – PARSLEY & SERVED ATOP JASMINE RICE

For 4:

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

–cauliflower (1 head, cut into 1-inch pieces, fresh)

–green peas (1 cup, frozen, packaged)

–capers (3 tablespoons, bottled)

–green onions (fresh, 3, chopped)

–minced garlic (bottled, 1 tablespoon)

–parsley (1 handful, fresh, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Cook jasmine rice according to package instructions for microwaving.  Brands differ.  When finished, keep covered to preserve warmth.

2 – Place cauliflower, green peas, capers, green onions, minced garlic, salt, pepper, and olive oil in a large covered baking dish.  Add one-half cup water.  Stir gently but well.  Microwave on high for 5 minutes.

3 – Place the cod on top of the vegetables.  Season with salt, pepper, olive oil, and parsley.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot, atop the jasmine rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

FROM – SCRATCH SALMON TERIYAKI WITH SOY SAUCE – LEMON JUICE – BROWN SUGAR – SESAME SEEDS – DIJON – GINGER – MINCED GARLIC

Note:  We found this easy, homemade teriyaki sauce quite tasty.

For 4:

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

–soy sauce (one-quarter cup)

–lemon juice (3 squirts, bottled)

–brown sugar (2 tablespoons)

–sesame seeds (1 tablespoon, bottled)

–Dijon mustard (1 teaspoon, bottled)

–ginger (1 teaspoon)

–minced garlic (1 teaspoon)

–pepper (no salt)

–olive oil (or sesame seed oil)

1 – In a small mixing bowl, place the soy sauce, lemon juice, brown sugar, sesame seeds, Dijon mustard, ginger, minced garlic, and olive oil (or sesame oil).  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Microwave on high for 7 minutes.  Salmon should be flaky; err on the side of undercooking.

3 – Serve the salmon with sauce hot.

–salmon inspired by Salmon Recipes (Healthy and Delicious Salmon Recipes), a kindle e-book.

SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

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

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

–potatoes (2, small, cut into bite-sized pieces)

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

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

–white wine (one-eighth cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

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

3 – Serve the cod and vegetables hot.

–inspired by Edward Giobbi’s Pleasures of the Good Earth.

SALMON CILANTRO WITH CHILLED SALSA OF FRESH TOMATO – AVOCADO – GREEN ONIONS – BANANA PEPPER – MINCED GARLIC – CILANTRO – LIME JUICE – OLIVE OIL

For 4:

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

–cilantro (fresh, 1 handful, chopped)

–tomato (medium, fresh, chopped)

–avocado (1, fresh, chopped)

–green onions (2 stalks, chopped, fresh)

–banana pepper (medium, fresh, 3-inches, chopped)

–lime juice (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–olive oil (to taste)

–salt and pepper

1 – To prepare the salsa, gently fold chopped tomato, chopped avocado, green onions, chopped banana pepper, minced garlic, 3 squirts of lime juice, 3 stalks of fresh cilantro (chopped), and olive oil to taste.  Refrigerate for at least 2 hours prior to dinner, in order to allow the salsa to season.

2 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, several chopped stalks of cilantro, and olive oil.  Microwave on high for 7 minutes.  Salmon should be flaky; do not overcook.

3 – Serve the salmon hot with the chilled salsa on the side.

–inspired by Real Simple magazine.

EASY MEDITERRANEAN COD WITH BASIL – OREGANO – MINCED GARLIC – FRESH TOMATO – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–basil, oregano (1 teaspoon each, divided)

–minced garlic (1 tablespoon, bottled)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, fresh, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with basil, oregano, salt, pepper, and olive oil.  Place the chopped tomato and green onions on top of the cod.  Sprinkle minced garlic on the dish.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

–menu designed by Edward Giobbi’s Pleasures of the Good Earth.

WARM DILL SALMON SALAD WITH GREEN ONIONS & CELERY AND SEASONED BY LEMON – CLAM JUICE – MAYO

For 4:

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

–dill (1 tablespoon, dried)

–green onions (3 stalks, chopped, fresh)

–celery (2 stalks, chopped, fresh)

–lemon juice (2 squirts)

–clam juice (one-eighth cup, bottled)

–mayonnaise (3 tablespoons, or to taste)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add the clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.  When finished, break apart into 1 – inch pieces.  Keep warm.  Set aside.

2 – Place the broken salmon, green onions, celery, and mayonnaise in a mixing bowl.  Stir.  Fold in the salmon chunks.

3 – Serve the salmon salad at room temperature, warm if possible.

–adapted from Salmon Recipes (a kindle e-book)

PARSLEYED SEA SCALLOPS TOPPED BY GREEN ONIONS & WITH MINT – MINCED GARLIC – CAYENNE – SLICED VIDALIA ONION – LEMON IN WHITE WINE SAUCE WITH A SIDE OF LEMON – SEASONED ASPARAGUS SPEARS

For 4:

–sea scallops (fresh, 8)

–parsley (fresh, Italian, 1 handful, chopped)

–green onions (2 stalks, chopped)

–mint (1 teaspoon, dried)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–Vidalia onion (1, medium, sliced

–white wine (one-eighth cup)

–lemon juice (4 squirts, divided, bottled)

–asparagus (packaged, PicSweet signature)

–salt and pepper

–olive oil

1 – Microwave the asparagus according to package instructions, leaving it in the package for microwaving.  When finished, cut open, and place in a covered serving dish.  Season with salt, pepper, 2 squirts of lemon juice, and olive oil.  Set aside until dinner.

2 – Place the sliced onion in a covered baking dish with the white wine.  Microwave on high for 3 minutes.  When finished, place the scallops in the dish.  Use 2 squirts of lemon juice on the scallops.  Season with mint, cayenne, salt, pepper, minced garlic, and olive oil.  Top with green onions and parsley.  Microwave on high for 5 minutes (do not overcook).

3 – Serve the scallops hot, with the asparagus as a side.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Comfort Entrée:  CHICKEN ROSEMARY – BASIL WITH SAUCE OF FRESH TOMATO – BABY BELLA MUSHROOMS – SLICED ONION – RED BELL PEPPER – CHICKEN BROTH & WITH A SIDE OF CREAM PEAS

Note:  To make a fancier recipe, substitute white wine for the chicken broth.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 teaspoon)

–basil (dried, bottled, 1 teaspoon)

–fresh tomato (medium, chopped)

–baby bella mushrooms (fresh, 4 or 5, quartered)

–sliced onion (one-half, medium)

–red bell pepper (one-half, sliced)

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

–cream peas (1 package)

–salt and pepper

–olive oil

–Bac’n pieces (1 tablespoon, bottled)

1 – Place the cream peas in a slow cooker.  Add water to cover.  Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil.  Cook for 4 hours on low or 2 hours on high.

2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish.  Season with basil, rosemary, salt, pepper, and olive oil.  Microwave on high for 5 minutes.  (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)

3 – Nestle the chicken with the vegetables and sauce.  Season with salt, pepper, basil, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

–chicken and peas adapted from Edward Giobbi’s Pleasures of the Good Earth.

An Appetizer:  SESAME EGGPLANT DIP WITH SOY SAUCE – MINCED GARLIC – LEMON JUICE – RED WINE – EXTRA VIRGIN OLIVE OIL

For 4:

–eggplant (fresh, medium size)

–soy sauce (3 tablespoons, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 squirts, bottled)

–red wine (2 tablespoons)

–extra virgin olive oil (1 tablespoon)

–sesame seeds (2 tablespoons, bottled)

1 – Prick the eggplant all around, generously.  Place in the microwave, on an uncovered plate, and microwave for 5 minutes.  Turn over, and then microwave for 5 minutes more.  Let cool.  Then cut into 2 pieces, and rake out the pulp, discarding the skin.

2 – Criss-cross the pulp with a knife.  Then place in a mixing bowl.  Add soy sauce, minced garlic, lemon juice, red wine, sesame seeds, and extra virgin olive oil.  Stir well.

3 – Refrigerate for at least 2 hours before serving.  Serve with crackers.

–eggplant dip inspired by Better Homes and Garden magazine.

A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR – SOY SAUCE – LEMON JUICE – MINCED GARLIC

For 4:

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

–brown sugar (packaged, 2 heaping tablespoons)

–soy sauce (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–minced garlic (bottled, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place brown sugar, soy sauce, lemon juice, minced garlic, and a ew drops of olive oil in a small mixing bowl.  Stir thoroughly.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the top.

3 – Microwave on high for 7 minutes.  (Do not overcook; salmon should be flaky.)

4 – Serve the salmon hot, with the sauce.

–salmon adapted from the Recipe Critic (web recipe).

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY COD & BROCCOLI WITH BLACK OLIVES – MINCED GARLIC – CAYENNE IN A CLAM JUICE – LEMON SAUCE

Note:  This is one of the favorite recipes of the Giobbi family, chefs Eugenia Giobbi Bone, daughter; and Edward Giobbi.  The original recipe is baked in the oven, and does not have a clam and lemon juice sauce.  Any white fish can be substituted.

For 4:

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

–broccoli (1 and one-half heads, fresh, florets and stems only)

–black olives (1 small can, drained, sliced

–minced garlic (1 tablespoon, bottled)

–clam juice (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

1 – Place the cod in a large, covered baking dish.  Drench in lemon juice.  Add the clam juice.  Place broccoli florets and stems around the cod.  Season the whole dish with salt, pepper, cayenne pepper, minced garlic, and olive oil.

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

3 – Serve the cod and broccoli hot.

–cod and broccoli adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

CHICKEN & GREEN PEAS ROSEMARY TOPPED WITH GREEN ONIONS & WITH SMOKED TURKEY – MUSHROOMS – MINCED GARLIC – PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–smoked turkey (sandwich meat, 1 slice, chopped)

–mushrooms (baby bellas, 4 or 5, quartered)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the green peas, smoked turkey, mushrooms, minced garlic, and parsley in a covered baking dish.  Add red wine.  Season with salt, pepper, and olive oil.  Stir gently.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the peas.  Season with salt, pepper, rosemary, and olive oil.  Top with green onions.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and peas hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHILLED & DILLED SALMON SALAD WITH CELERY – SWEET PICKLE RELISH – GREEN ONIONS – MAYO – DIJON

For 4:

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

–celery (3 stalks, fresh, finely chopped)

–sweet pickle relish (1 heaping tablespoon)

–green onions (3, fresh, chopped)

–mayonnaise (at least 3 tablespoons, to taste; bottled)

–Dijon mustard (1 tablespoon, bottled)

–salt and pepper

–olive oil

–dill (dried, 2 tablespoons)

1 – Place the salmon in a covered baking dish with one-eighth cup water.  Season with salt, pepper, and olive oil.  Sprinkle generously with dill.  Microwave on high for 7 minutes.

2 – Removing from the water, break the salmon apart in bite-sized pieces.  Place in a mixing bowl.  Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard.  Fold all together gently, leaving some salmon in bite-sized pieces.  When placed in the serving bowl, add more dill to the top of the salad.

3 – Place in the refrigerator for at least 2 hours prior to serving.

4 – Serve the salmon salad chilled. 

–salmon salad inspired by Salmon Recipes (a kindle e-book).

PARSLEYED CHICKEN MARJORAM WITH SHREDDED CARROTS – CELERY – MINCED GARLIC – BAY LEAVES – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–marjoram (dried, 1 tablespoon)

–shredded carrots (fresh, 1 handful)

–celery (fresh, 4 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–bay leaves (dried, bottled, 3)

–green onions (3 stalks, fresh, chopped)

–salt and pepper

–olive oil

–white wine (one-eighth cup)

1 – Place the carrots and celery in a covered baking dish.  Add the wine.  Season with salt, pepper, olive oil, and minced garlic.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle marjoram on top.  Then also add green onions and parsley.

3 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and veggies hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

–potatoes (2, medium, cut into bite-sized pieces)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHILLED & MARINATED SHRIMP SALAD WITH CELERY – GREEN ONIONS – SWEET PICKLE RELISH – CAPERS – ITALIAN SALAD DRESSING

For 2:

–shrimp (ready cooked, thawed from frozen, tail-off, shelled, deveined; about 25 or 30 medium)

–celery (2 stalks, chopped)

–green onions (3 stalks, finely chopped)

–sweet pickle relish (1 tablespoon, bottled)

–capers (1 tablespoon, bottled)

–Italian salad dressing (3 tablespoons, more to taste, bottled; I used Olive Garden Signature)

–salt (to taste)

1 – Place shrimp, celery, green onions, sweet pickle relish, capers, and Italian salad dressing in a small mixing bowl.  Fold all together gently.  Refrigerator for at least 2 hours before serving.

2 – Serve the salad chilled.

–adapted from the Trinity Cookbook (Church of the Holy Trinity, Vicksburg, Mississippi).

A Company Dinner:  CHICKEN TENDERS ROSEMARY TOPPED WITH GREEN ONIONS & MINCED GARLIC ATOP WHEAT BREAD AND DRENCHED IN CRÈME SHERRY

Note:  This is fancy enough for a small dinner party, microwavable because the small amount of sherry will not bubble up in the microwave.  Do NOT try to double the recipe to serve more than four people.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–wheat bread (enough slices or open-faced English muffins to cover the bottom of your dish)

–crème sherry (use the real stuff)

–salt and pepper

–olive oil

–green onions (3 stalks, chopped)

1 – Place the wheat bread in the bottom of a covered baking dish.  Drop enough sherry to soak the bread.  Place the chicken tenders atop the bread.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle with finely chopped green onions.

2 – Pour one-eighth cup of crème sherry on top of the chicken.  Microwave on high for 8 minutes.  When finished, cut into a center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot, atop the wheat bread.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

CREAMY SALMON THYME WITH MINCED GARLIC & GREEN ONIONS IN YOGURT – MAYO – WHITE WINE SAUCE ATOP POLENTA

For 4:

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

–thyme (1 teaspoon, dried)

–minced garlic (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–yogurt (one-eighth cup, bottled)

–mayonnaise (one-eighth cup, bottled)

–white wine (4 tablespoons)

–salt and pepper

–polenta (packaged, one-half package)

No olive oil

1 – Place 1 and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Then add one-half package of polenta.  Stir well, about 3 minutes.  When finished stirring, keep covered to preserve warmth.

2 – Place the yogurt and mayonnaise in a small mixing bowl.  Stir well.  Then add white wine and minced garlic, and stir again, being sure that sauce is smooth.

3 – Place the salmon in a covered baking dish.  Pour the sauce on top.  Sprinkle with thyme and green onions.

4 – Microwave on high for 7 minutes.  Salmon should be flaky.

5 – Serve the salmon hot, atop quinoa, couscous, pasta, rice, or polenta.

–salmon inspired by Southern Seafood Sampler.

SPICY ZUPPE DI PESCE [ITALIAN BOUILLABAISSE] WITH TILAPIA FILLETS – SHRIMP – VINE-RIPENED TOMATOES – VIDALIA ONION – BASIL – OREGANO – BAY LEAVES –  CAYENNE – MINCED GARLIC – CLAM JUICE – WHITE WINE

For 4:

–tilapia (fillets, 2)

–shrimp (about 12, medium)

–tomatoes (3, medium, chopped, chilled)

–Vidalia onion (1, sliced)

–basil, oregano (dried, 1 teaspoon each)

–bay leaves (3, dried)

–minced garlic (bottled, 1 tablespoon)

–clam juice (one-quarter cup)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon)

1 – Place the chilled tomatoes, onion, minced garlic, basil, oregano, cayenne pepper, clam juice, white wine, with a few drops of olive oil, in a covered baking dish.  Season with salt and pepper.  Microwave on high for 12 minutes if all ingredients are cold (less if not).  For the last six minutes, check the microwave to be certain that the white wine has not bubbled up.

2 – Place the tilapia on top.  Sprinkle with one-quarter teaspoon of basil and oregano.  Season with salt and pepper, and about one-eighth teaspoon of cayenne pepper.  Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  Add the shrimp, and microwave for 3 minutes more. 

4 – Serve the soup in bowls.  Let it cool for 5 minutes before serving.

–zuppe di pesce adapted from Southern Seafood Sampler.

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

–cod and sauce inspired by C. Mabry, chef.

CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS WITH BABY BELLA MUSHROOMS & MARINARA IN RED WINE SAUCE ATOP POLENTA

For 4:

–6 chicken tenderloins or breast strips

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

–baby bella mushrooms (5 or 6, quartered)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–red wine (one-quarter cup)

–polenta (minced corn sauce)

–salt and pepper

–olive oil

1 – Place one and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Add 1 teaspoon of salt.  Place one-half package of polenta in the dish.  Stir well, for about 3 minutes.  When finished, keep covered to preserve warmth.

2 – Place the mushrooms and marinara sauce in a covered baking dish.  Stir.  Add the red wine.  Microwave on high for 3 minutes.

3 – Roll the chicken in breadcrumbs that have been salted and pepper, and seasoned with olive oil.  Add to the baking dish.  Microwave on high for 8 minutes.

4 – Serve the chicken and sauce hot, atop the polenta.

–chicken with polenta adapted from Edward Giobbi’s Pleasures of the Good Earth.

SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  Season with 1 teaspoon of salt.  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 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.

An Appetizer:  CHILLED CANTALOUPE SALAD WITH BASIL – ZUCCHINI – SLICED ALMONDS – FETA – GREEN ONION IN WHITE WINE SAUCE

For 4:

–cantaloupe (fresh, chilled, cut into 1-inch pieces)

–basil (1 tablespoon, dried)

–zucchini (1, medium, sliced

–sliced almonds (one-quarter cup, packaged)

–feta cheese (one-quarter cup, broken, packaged)

–green onions (2 stalks, chopped, fresh)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cantaloupe in a large salad bowl.  Season with salt and pepper.  Then add, in layers, seasoning each layer with salt and pepper:  zucchini, green onions, sliced almonds, and feta cheese.  Sprinkle with basil.  Pour in the white wine.  Finish with a few drops of olive oil.

2 – Refrigerate until time for dinner.

3 – Serve the salad cold.

–adapted from Real Simple magazine.

TUNA STEAKS SPRINKLED BY LEMON ZEST & STUFFED WITH CHOPPED PARSLEY & MINCED GARLIC IN CLAM & LEMON JUICE SAUCE ATOP JASMINE RICE

For 2:

–tuna steaks (2, fresh)

–lemon zest (1 teaspoon)

–parsley (fresh, chopped fine, 1 small handful)

–minced garlic (bottled, 2 tablespoons)

–clam juice (one-eighth cup, bottled)

–lemon juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–jasmine rice (packaged; follow package instructions for microwaving; brands differ)

1 – With a very sharp knife, cut a pocket in each tuna steak.  Place parsley and minced garlic inside.  Place the tuna in a covered baking dish.  Drench in clam juice and lemon juice.  Season with salt, pepper, lemon zest, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the tuna and sauce hot, atop jasmine rice.

–tuna steaks adapted from Edward Giobbi’s Pleasures of the Good Earth.

COD BASIL PESTO WITH SAUCE OF BASIL PESTO – FRESH CHOPPED TOMATO – MINCED GARLIC – BASIL – OLIVE OIL ATOP JASMINE RICE

For 4:

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

–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)

–olive oil (2 tablespoons, bottled)

–salt and pepper

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl.  Stir gently.  Set aside.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce over the top.

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

4 – Serve the cod pesto with sauce hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

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

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

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

3 – Serve the cod hot.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  FIERY HOT CHILI TOMATO CHICKEN TENDERS WITH BASIL – FRESH TOMATO – CHOPPED CHILI PEPPER OVER MARINARA SAUCE

For 4:

–chicken tenders (6)

–basil (1 tablespoon, bottled)

–tomato (fresh, chopped)

–chili pepper (about 3 inches of the pepper, chopped)

–marinara sauce (one-quarter jar; I used Ragu traditional marinara)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper. Pour the marinara sauce on top.  Chop the tomato, and then season with salt, pepper, and basil.  Place the tomato on top of the chicken.  Then sprinkle chopped chili pepper atop.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–inspired by C. Mabry, chef.

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

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

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and veggies hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN & ASPARAGUS ROSEMARY WITH BABY BELLA MUSHROOMS – ONION – MINCED GARLIC IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–asparagus (1 package for steaming; I used PictSweet signature asparagus)

–baby bella mushrooms (5 or 6, quartered, fresh)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

–rosemary (dried, 2 tablespoons)

1 – Steam the package of asparagus for 2 minutes only.  Let cool.  Set aside.

2 – Place the mushrooms, onion, and minced garlic in the red wine.  Season with salt, pepper, and rosemary.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

3 – After the asparagus have cooled a bit, remove from package and slice into 1-inch pieces.  Place atop the other vegetables in the red wine.  Season with salt and pepper.  Then place the chicken on top. Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, place back in the microwave and cook for 1 minute more.

4 – Serve the chicken, asparagus, and other vegetables hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (3, medium, cut into bite-sized pieces)

–mint (dried, 2 tablespoons)

–green onions (3 stalks, chopped)

–shredded carrots (packaged, 2 handfuls)

–olive oil

–Dijon mustard (1 tablespoon, bottled)

–lemon juice (2 tablespoons)

1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken).  Season with salt, pepper, mint, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.

3 – Place drained and cut-up potatoes and chicken in a mixing bowl.  Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice.  Fold together, gently.

4 – Serve the chicken and potato salad at room temperature.

–adapted from Edward Giobbi’s Pleasures of the Good Earth

SPICY COD ON A BED OF GREEN PEAS & SEASONED WITH GREEN ONION – MINCED GARLIC – MINT – CAYENNE IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–green peas (frozen, packaged, 1 cup)

–green onions (2 stalks, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–cayenne pepper (dried, bottled, one-quarter teaspoon)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the peas in a covered baking dish with the white wine.  Season with green onions, minced garlic, mint, cayenne pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

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

3 – Serve the cod and peas hot, atop jasmine rice.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SALMON BURGERS WITH PARSLEY – GREEN ONION – DIJON – MAYO – CIABATTA BREADCRUMBS – EGG

For 4:

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

–parsley (fresh, 1 handful, finely chopped)

–green onions (2 stalks, fresh, finely chopped)

–Dijon mustard (bottled, 1 tablespoon)

–mayonnaise (3 tablespoons, bottled)

–ciabatta bread (one-half roll, broken into very small pieces)

–egg (1)

1 – Place the salmon in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and a dash of olive oil. Microwave on high for 5 minutes.  Salmon should be slightly rare, because there is more microwaving ahead.

2 – When the salmon has cooked for 5 minutes, shred with a fork.  Place in a mixing bowl with parsley, green onions, Dijon mustard, mayonnaise, ciabatta bread, and beaten egg.  Stir very well.  Add more mayonnaise if it doesn’t form balls as you stir.

3 – Make 4 balls; place in a covered baking dish.  Microwave on high for 2 minutes.

4 – Serve the salmon burgers hot, with ciabatta bread.

–adapted from Healthy and Delicious Salmon Recipes (a kindle e-book).

DECONSTRUCTED SALMON & SHRIMP SKEWERS WITH YELLOW BELL PEPPER – MINCED GARLIC – MARJORAM – THYME – CLAM JUICE AND TOPPED WITH LEMON SLICES ATOP COUSCOUS

For 4:

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

–shrimp (thawed from frozen, packaged, about 12)

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

–minced garlic (bottled, 1 tablespoon)

–marjoram, thyme (one-half teaspoon each, bottled)

–clam juice (one-eighth cup, bottled)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

–couscous (follow package instructions for microwaving; brand differ)

1 – Place the bell pepper in a covered baking dish with the clam juice and minced garlic.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with marjoram, thyme, salt, pepper, and olive oil.  Place lemon slices on top.  Microwave on high for 4 minutes.  Then push aside the lemon, and pour the shrimp on top of the salmon.  Microwave on high for 3 minutes more.  Salmon should be flaky, but not red.  Shrimp should be pink.  If not, replace in the microwave for 1 minute more.

3 – Serve the salmon, shrimp, and sauce hot, atop couscous.

–recipe adapted from Seafood Recipes, a kindle e-book.

A Simple Dinner:  SPICY POACHED COD & SHRIMP TOPPED WITH LEMON SLICES & IN A SAUCE OF SALSA – CHICKEN BROTH – WHITE WINE ATOP BROWN RICE

Note:  This entrée has a very mild yet spicy flavor.  The broth and wine reduce the sharpness of the tomato in the salsa.

For 4:

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

–shrimp (thawed from frozen package, about 12, medium)

–lemon (fresh, sliced)

–salsa (bottled; I used medium flavor; 1 cup)

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

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–brown rice (instant; follow package instructions for microwaving because brands differ)

1 – Place the salsa, chicken broth, and white wine in a covered baking dish.  Season with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon, and place over the cod.  Microwave on high for just 4 minutes.  When finished, place the lemon on the side of the cod, and pour the shrimp on top.  Season with salt, pepper, and olive oil.  Microwave on high for another 3 minutes.

3 – Serve the cod, shrimp, and sauce, hot, atop brown rice.

–adapted from Seafood Recipes (a kindle e-book).

BAKED CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS – TOPPED WITH CHOPPED SMOKED TURKEY IN A SAUCE OF SLICED ONION – MINCED GARLIC – RED WINE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–smoked turkey sandwich meat (2 slices, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–red wine (one-quarter cup)

–jasmine rice (follow package instructions for microwaving; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, garlic, and red wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Sprinkle breadcrumbs and chopped turkey on top.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute.

3 – Serve the chicken with sauce, hot, atop jasmine rice.

–inspired by C. Mabry, chef.

GARLIC-Y CHICKEN WITH YELLOW BELL PEPPER – SWEET ONION – JAPANESE EGGPLANT IN SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (1 tablespoon, bottled)

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

–onion (one-half, medium, sliced)

–Japanese eggplant (small, maybe 6 inches long, sliced, fresh)

–soy sauce (one-quarter cup, bottled)

–pepper (no salt)

–olive oil

1 – Place the bell pepper, onion, eggplant, and garlic in a covered baking dish with the soy sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with pepper and a few drops of olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

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

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

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

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

SPICY STEAMED SALMON TOPPED BY PINEAPPLE CHUNKS – GREEN ONIONS – CAYENNE WITH A SAUCE OF BROWN SUGAR – MINCED GARLIC – PINEAPPLE JUICE ATOP JASMINE RICE

For 4:

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

–pineapple chunks (half a medium can, drained)

–green onions (2 stalks, finely chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–brown sugar (6 heaping tablespoons, packaged)

–minced garlic (1 tablespoon, bottled)

–pineapple juice (from the can, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the pineapple chunks, pineapple juice, and brown sugar in a mixing bowl.  Add minced garlic.  Stir well.  Set aside.

2 – Place the salmon in a covered baking dish.  Season with salt, pepper, and cayenne pepper.  Pour the sauce on top, placing some pineapple chunks on the salmon.  Finish with green onions and a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon and sauce hot, atop jasmine rice.

–inspired by Gerri (chef) of the cooking blog, “Honey Seeking Mom.”

A Simple Dinner:  SALMON WITH A SAUCE OF LEMON – MAPLE SYRUP – TERIYAKI – MINCED GARLIC

For 4:

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

–maple syrup (one-quarter cup, bottled)

–teriyaki sauce (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–pepper (no salt)

–olive oil

1 – Place the maple syrup, teriyaki sauce, and minced garlic in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon some sauce atop the salmon.  Season with pepper and olive oil.

3 – Microwave for 7 minutes on high.  When finished, check the center for doneness.  You want the salmon to be flaky.

4 – Serve the salmon and its sauce hot.

–inspired by Healthy and Delicious Salmon Recipes (a kindle e-book).

CHICKEN PESTO WITH MINT – ROSEMARY – SLICED ONION – MUSHROOMS – MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–pesto (3 tablespoons, bottled)

–mint, rosemary (1 teaspoon each)

–onion (one-half, sliced)

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

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the onion, mushrooms, pesto, and minced garlic in the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce. Season with salt, pepper, mint, rosemary, and olive oil. 

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

GLAZED CHICKEN CHERRIES WITH CHERRY PIE FILLING – HONEY – MOLASSES – BALSAMIC VINEGAR – SLICED SWEET ONION ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–cherry pie filling (one-half can, not drained)

–honey (3 tablespoons)

–molasses (3 tablespoons)

–balsamic vinegar (2 tablespoons)

–sweet onion (one-half, sliced)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cherry pie filling, honey, molasses, balsamic vinegar, and onion in a covered baking dish.  Add olive oil to taste.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave the chicken and sauce for 8 minutes on high.  When finished, test a center piece of doneness.  If not ready, microwave on high for 1 minute more.

3 – Serve the chicken and sauce hot, atop the jasmine rice.

–chicken inspired by “sugar dish me” cooking blog.