SPICY GLAZED CHICKEN TENDERS WITH MOLASSES – CAYENNE – CHOPPED ONION – GARLIC – PAPRIKA – NUTMEG – LIME JUICE

Exotic flavor. . .original recipe recommends to serve with jalapeno cornbread. . .

–3 chicken tenderloins

–molasses (3 tablespoons, bottled)

–cayenne pepper (one-quarter teaspoon; more if very spicy is desired)

–garlic (powder, 2 teaspoons)

–paprika (bottled, 1 tablespoon)

–chopped onion (one-quarter cup)

–nutmeg (bottled, one-quarter teaspoon)

–lime juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders in a covered baking dish.  Drench in lime juice.  Season with salt, pepper, cayenne pepper, garlic powder, and nutmeg.  Spoon molasses on top.  Sprinkle with chopped onion.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 30 seconds more.

3 – Serve the chicken hot.

–chicken adapted from a vintage Real Simple magazine.

CHILLED CAJUN BLACKENED SALMON SALAD CILANTRO WITH CHOPPED ONION – COOKED EGG – WHITE WINE VINEGAR – RED WINE – CAPERS – DILL – LEMON – MAYO

One-third cup chopped celery would be a good addition. . .if your family likes celery. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–blackened Cajun spice

–clam juice (2 tablespoons, bottled)

–cilantro (dried, 1 tablespoon, bottled)

–chopped onion (one-half cup)

–cooked egg (1)

–white wine vinegar (1 tablespoon, bottled)

–red wine (1 tablespoon, bottled)

–capers (2 tablespoons, bottled)

–dill (dried, 1 teaspoon)

–lemon juice (2 squirts)

–mayonnaise (1 heaping tablespoon; do not use too much)

–salt and pepper

1 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Use, to taste, Cajun blackened seasoning mix.  Add lemon juice and clam juice.  Microwave the salmon for 3 minutes.  When finished, flake the salmon with a fork.  (Salmon is best if slightly undercooked, but not red.)

2 – Microwave 1 egg in a covered ramekin on 50 percent power for 1 minute and 30 seconds.  Then cut the egg into fine pieces.

3 – Add the ingredients—cilantro, onion, white wine vinegar, chopped egg, red wine, capers, dill, salt, pepper, and mayonnaise—to the dish.  Gently fold all ingredients together.  Chill for at least 1 hour before serving.

4 – Serve the salmon salad cold.

–recipe adapted from Wild Alaska Seafood web site.

CHILLED SEAFOOD SALAD CILANTRO WITH ARTIFICIAL CRAB LEGS (COD) – SWEET GREEN PEAS – CHOPPED ONION – TOMATO – MAYO

Good summer supper. . .

For 4:

–artificial crab legs (1 package, chopped into one-half inch pieces)

–sweet green peas (one-half can, drained)

–chopped onion (one-half cup)

–tomato (one-half can, drained)

–mayonnaise (1 heaping tablespoon; don’t use too much)

–salt and pepper

–cilantro (2 teaspoons, dried, bottled)

1 – Place the chopped crab legs, green peas, onion, tomato, mayonnaise, and cilantro in a mixing bowl.  Season with salt and pepper.  Fold all ingredients gently.

2 – Chill for at least an hour in the refrigerator before serving.

3 – Serve the seafood salad cold.

–recipe original.

CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

An Anniversary Celebration:  BREADED CHICKEN TENDERS SEASONED BY TARRAGON – BAY LEAVES – MINCED GARLIC – PARSLEY AND WITH BUTTON MUSHROOMS & SLICED RED ONION IN BROTH – WHITE WINE SAUCE

One my my favorite recipes.  .  . over 30 years a favorite. . .

For 2:

–3 chicken tenderloins

–plain breadcrumbs (one-third cup, boxed)

–tarragon (2 teaspoons, dried, bottled)

–bay leaves (2, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–button mushrooms (drained, bottled, 1 small can)

–sliced red onion (one-half)

–bone broth (one-eighth cup, packaged)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the onion in a covered baking dish.  Add bone broth and white wine.  Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add extra virgin olive oil and coat the chicken.  Pour in the breadcrumbs; shake well.  When the sauce has finished heating, place the chicken in the baking dish.  Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave for 5 minutes on high.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, atop, pasta, rice, or couscous.

–chicken adapted from The Microwave French Cookbook.

GLAZED SALMON WITH HONEY – BROWN SUGAR – MINCED GARLIC – CHOPPED ONION SPRINKLED WITH SESAME SEEDS AND IN A SAUCE OF CLAM JUICE – LEMON – SESAME OIL – SOY

My husband gave this 5 stars out of 5. . .this recipe has all the ingredients that make for great salmon. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–honey (2 tablespoons, bottled)

–brown sugar (packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped onion (one-quarter cup, frozen)

–sesame seeds (bottled, 1 tablespoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (3 tablespoons, bottled)

–sesame oil (or extra virgin olive oil, 3 tablespoons)

–parsley (1 tablespoon, dried)

–salt and pepper

1 – Place the clam juice, lemon juice, and soy sauce in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Season with salt and pepper.  Drizzle honey, drop brown sugar, and arrange minced garlic on top.  Sprinkle onion on top and over the sauce.  Season with sesame (or extra virgin olive) oil.  Finish with sesame seeds and parsley.

3 – Microwave on high for 3 minutes.  Salmon is best if it is slightly undercooked, flaky but not red.

4 – Serve the salmon and sauce hot.

–recipe adapted from Wild Alaska Seafood, on the web.

BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–Italian breadcrumbs (I used Panko; one-third cup)

–tomatoes (one-half can; do not drain)

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

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

–recipe original, but influenced by Edward Giobbi.

CITRUS SALMON FILLET WITH ORANGE ZEST & DILL IN ORANGE – LEMON JUICE SAUCE ATOP JASMINE RICE AND ACCOMPANIED BY ZESTY TARTAR SAUCE OF MAYO – DIJON – SUGAR – WHITE WINE VINEGAR – MINCED ONION

Orange picks up any seafood or chicken dish, and salmon is no exception. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–orange zest (orange peel, 2 tablespoons, bottled)

–dill (bottled, 1 teaspoon, dried)

–orange juice (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions; brand differ, but this can be microwaved)

Tartar sauce:

–mayonnaise (2 heaping tablespoons)

–Dijon mustard (1 teaspoon, bottled)

–sugar (1 teaspoon)

–white wine vinegar (1 tablespoon)

–minced onion (2 tablespoons, bottled, dried)

1 – Make the tartar sauce ahead of time, if possible, and allow to blend flavors in the refrigerator.  Place all ingredients in a small mixing bowl, and stir vigorously.  It helps to add the Dijon to the mayonnaise, then stir.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then pour in the orange juice.  Sprinkle with orange zest, dill, salt and pepper, and extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is best if flaky, but not red, slightly undercooked.

4 – Serve the salmon hot, atop hot jasmine rice, with the chilled tartar sauce on the side.

–recipes adapted from Real Simple magazine.

ONE – DISH SALMON FILLET WITH GARLIC – SEASONED MEDLEY OF VEGETABLES—BROCCOLI FLORETS, YELLOW CORN, CHOPPED ONION, SLICED BLACK OLIVES IN BONE BROTH ATOP QUINOA – RICE PENNE PASTA

Enjoy your veggies with your seafood!

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–garlic powder (2 teaspoons)

–broccoli florets (frozen, 1 cup)

–yellow corn (one-half cup, frozen)

–chopped onion (frozen, one-quarter cup)

–sliced black olives (1 small can, drained)

–bone broth (one-quarter cup, chicken bone broth)

–quinoa – rice penne pasta (microwave, uncovered, on high in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the bone broth in a large, covered baking dish.  Microwave on high for 1 and one-half minutes.

2 – Place the salmon fillet in the center of the dish, and place broccoli around the sides.  Season the salmon with salt and pepper.  Sprinkle corn, onion, and black olives on the salmon and broccoli.  Season the whole with salt, pepper, garlic powder, and olive oil.

3 – Microwave on high for 7 minutes and 20 seconds.  When finished, test the salmon for doneness; it should be flaky but slightly undercooked.

4 – Serve the salmon and veggies hot, atop penne pasta.

–recipe original.

CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

4 – Serve the chicken tenders oregano, sauce, and vegetables hot.

–recipe adapted from Real Simple magazine.