PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

3 – Microwave, covered, on high for 4 minutes and 20 seconds. When finished, check a center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

A Simple Dinner: SALMON FILLET ROSEMARY WITH MINCED GARLIC – BALSAMIC VINEGAR – LEMON – CLAM JUICE

A simple dish that will work wonderfully after a busy work day. . .

For 2:

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

–rosemary (1 teaspoon)

–minced garlic (1 tablespoon)

–balsamic vinegar (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the room-temperature salmon fillet in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Spoon balsamic vinegar on the salmon. Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.

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

3 – Serve the salmon hot.

–recipe adapted from Mila Mason’s Salmon 365.

MEDITERRANEAN COD FILLET SEASONED WITH BASIL LEAVES AND TOPPED WITH CHOPPED GREEN ONIONS & A CHUNKY MARINARA SAUCE OF MARINATED & QUARTERED ARTICHOKE HEARTS – KALAMATA OLIVES – ROASTED RED BELL PEPPER SLICES – MINCED GARLIC – WHITE WINE VINEGAR – EXTRA VIRGIN OLIVE OIL

This is one of my favorite recent recipes. . .

For 2:

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

–basil leaves (dried; 1 teaspoon)

–salt and pepper to taste

–marinara sauce (I used Bertoli’s basil and garlic; 4 tablespoons)

–artichoke hearts (quartered; 4 quarters, marinated)

–Kalamata olives (5)

–roasted red bell pepper slices (in a jar; 2 tablespoons, heaping)

–minced garlic (1 tablespoon)

–chopped green onions (2 stalks)

–white wine vinegar (2 tablespoons)

–extra virgin olive oil

1 – Place the cod in a covered baking dish. Spoon white wine vinegar on top. Season with salt, pepper, basil leaves, and olive oil. Set aside.

2 – In a small mixing bowl, place marinara sauce, artichoke hearts, Kalamata olives, red bell pepper slices, minced garlic. Stir together gently. Then pour the sauce atop the cod. Finish with green onions and a few drops of extra virgin olive oil.

3 – Microwave on high for 7 minutes, longer (1 to 2 minutes more) if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

3 – Microwave the chicken for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.

CHILLED CHICKEN – PEAR SALAD WITH MINCED CHICKEN TENDERLOINS – CHOPPED BARTLETT PEARS – WALNUT HALVES & PIECES – REAL MAYO

This is a variation on my husband’s chicken-and-apple salad, which has always been the only kind of chicken salad for him. But this time, he said he liked this version better than the old way. . .

For 4:

–3 cooked chicken tenderloins (microwave for 3 minutes without liquid; chill in the refrigerator to ease cutting it up; mince finely when cold)

–pears (Bartlett, peeled, 2, cut into small squares)

–walnuts halves and pieces (2 large handfuls; may be toasted in microwave for 1 minutes, stirred, and then microwave for 30 seconds more)

–salt and pepper

–extra virgin olive oil

–real mayonnaise (2 heaping tablespoons; do not use too much)

1 – Place the chicken in a covered baking dish without liquid. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes and 20 seconds. Cut into a center piece. If not cooked, return to the microwave for 1 minute more. Mince the chicken.

2 – Peel the pears with a vegetable peeler. Chop into small squares. Add to the chicken.

3 – Toss a couple of large handfuls of walnuts (halves and pieces) in the bowl with the minced chicken and chopped pears.

4 – Add mayonnaise, and fold all ingredients together gently. Chill until ready to serve.

5 – Serve cold.

–recipe original.

A Simple Company Dinner: CLASSIC SALMON FILLET WITH DILL – MINCED GARLIC – CHOPPED GREEN ONIONS – LEMON & CLAM JUICE

Salmon chefs love dill for a dinner, and adding garlic and onion make it fit for company. . .

For 2:

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

–dill (to taste; I used 1 teaspoon dried)

–minced garlic (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt and pepper. Spot minced garlic atop the salmon. Sprinkle chopped green onions on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if it is slightly under-cooked, flaky but not red.

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

A Simple Dinner: PACIFIC COD WITH MUSHROOMS – BABY DUTCH POTATOES –SHREDDED CARROTS SEASONED WITH PARSLEY AND IN WHITE WINE

This also works with chicken for a meat-and-potatoes dinner for family members who don’t like to experiment with exotic flavors. . .

For 2:

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

–mushrooms (I used a jar of button mushrooms, drained)

–baby Dutch potatoes (6 to 8, whole)

–shredded carrots (packaged; 1 handful)

–parsley (fresh; 1 handful, chopped)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a separate dish and cover with water. Do not place a lid over the potatoes. Season with salt, pepper, and extra virgin olive oil. Microwave on high, uncovered, for 6 minutes.

2 – Drain the potatoes, and place the cooked potatoes in a large, covered baking dish. Place the potatoes around the edge of the dish. Place the cod in the middle; season with salt and pepper. Pour drained mushrooms on top of the cod. Then sprinkle the shredded carrots atop everything in the dish. Finish with parsley and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes. Cod is done when it begins to break apart.

4 – Serve the cod and veggies hot.

–recipe adapted for fish from a vintage Southern Living magazine that featured chicken breasts.

SALMON FILLET SPRINKLED BY PLAIN BREADCRUMBS & CHOPPED GREEN ONIONS AND COOKED WITH HONEY DIJON MUSTARD – CAPERS – DILL – TARRAGON – LEMON PEPPER IN LEMON – CLAM JUICE SAUCE SEASONED WITH TUSCAN HERB OLIVE OIL

This dinner is worthy of company with more salmon, or a celebratory dinner for two. . .

For 2:

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

–plain breadcrumbs (a light sprinkle)

–green onion (1 stalk, chopped in quarter inch pieces)

–honey Dijon mustard (several ribbons of mustard across the salmon)

–capers (2 tablespoons, drained)

–dill (1 teaspoon; be generous)

–tarragon (1 teaspoon)

–lemon pepper (one-half teaspoon)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–Tuscan herb olive oil to taste (or add minced garlic, oregano, rosemary, thyme, basil to extra virgin olive oil)

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Add the clam juice to the dish. Season with salt, pepper, dill, tarragon, lemon pepper, and then sprinkle with breadcrumbs. Squirt the honey Dijon mustard in ribbons across the salmon. Finish with green onions and Tuscan herb olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–salmon inspired by Southern Living magazine.

TOMATO CHICKEN WITH DICED TOMATOES & KALAMATA OLIVES – SEASONED WITH CORIANDER & CUMIN

If you like tomatoes, this entree is something special. . .

For 2:

–3 chicken tenderloins (room temperature)

–tomatoes (diced, one-half can, drained)

–Kalamata olives (6 to 8, drained)

–coriander (1 teaspoon)

–cumin (one-half teaspoon)

–salt and pepper

–extra virgin olive oil

–honey (optional–1 tablespoon; or sugar, 1 teaspoon. To cut the tartness of the tomatoes)

1 – Place the drained tomatoes in a covered baking dish. Season with salt, pepper, coriander, cumin, and extra virgin olive oil. If desired, add honey or sugar to cut the tartness of the tomatoes. Stir well. Place Kalamata olives in the sauce. Microwave on high for 3 minutes.

2 – Place the chicken tenders in the sauce. Season with salt and pepper. Spoon some of the sauce over the chicken.

3 – Microwave on high for 4 minutes and 20 seconds.

4 – Serve the chicken and sauce hot.

–inspired by Vishwesh Bhatt, James Beard award-winning chef at the Snackbar, Oxford, Mississippi.  Using coriander and cumin was my own invention, not sure what Mr. Bhatt uses for seasonings in his “poulet rouge.”