PARSLEYED CHICKEN TENDERS PLACED ON A BED OF CRUSHED ALMONDS – KALE – BUTTON MUSHROOMS – BONE BROTH AND SEASONED BY CAYENNE & GARLIC POWDER

The original recipe uses spinach. . .

–3 chicken tenderloins

–parsley (dried, 1 tablespoon)

–crushed almonds (use a food processor; 3 tablespoons)

–kale (half a frozen package)

–button mushrooms (1 jar, do not drain)

–bone broth (one-quarter cup)

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

–garlic powder (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the kale, button mushrooms, crushed almonds, and bone broth in a large, covered baking dish.  Season with salt, pepper, cayenne, garlic powder, and olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the kale and other ingredients.  Season the chicken with salt, pepper, and a bit of cayenne and garlic powder.  Finish with parsley and a few drops of olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken, kale, mushrooms, etc., hot.

–inspired from a recipe found years ago on the Epicurious web site.

A One-Dish Dinner:  SALMON FILLET ATOP A BED OF ASPARAGUS SPEARS – BUTTON MUSHROOMS – SLICED POTATOES SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY IN A LEMON – WHITE WINE – BONE BROTH SAUCE

We liked everything about this recipe.  It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .

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

–asparagus spears (8, packaged)

–button mushrooms (one-half a 4-ounce jar, use liquid, too)

–sliced potatoes (one-half can, drained)

–rosemary (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the salmon atop the vegetables.  Season with lemon juice, salt, pepper, and extra virgin olive oil.  Spoon some sauce over the salmon.

3 – Microwave for 3 minutes on high.

4 – Serve the salmon and vegetables hot.

–recipe original.

OVEN FRIED CATFISH FILLETS ROLLED IN PRETZEL CRUMBS – BREADCRUMBS – EGG AND SERVED WITH A CHILLED HOMEMADE TARTAR SAUCE OF SUN – DRIED TOMATOES IN OIL – MINCED GARLIC – BASIL – LEMON – DIJON – MAYO

Crunchy meets smooth in this recipe. . .pretzels and tartar sauce. . .

For 2:

–2 catfish fillets (medium size)

–pretzel crumbs (2 large pretzels, crushed in a food processor)

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

–egg (1, beaten)

Tartar sauce:

–sun – dried tomatoes in oil (I use Sam’s Choice; 2 tomatoes, diced)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon)

–lemon juice (2 squirts)

–Dijon mustard (1 teaspoon)

–mayonnaise (2 tablespoons)

1 – Make the tartar sauce ahead of time, if possible, so flavors season.  Stir tomatoes, garlic, basil, lemon juice, Dijon, and mayonnaise in a small mixing bowl.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate with olive oil.  Place the egg in a small mixing bowl; stir briskly.  Roll a catfish fillet in the breadcrumbs; dip in the egg.  Add crushed pretzels and a little more oil to the plate.  Roll the catfish in the pretzel crumbs.  Then place in a covered baking dish.  Go through the same procedure with the second catfish.  Do NOT add water to the baking dish.

3 – Microwave the catfish fillets for 4 minutes on high.

4 – Serve the catfish hot, with the chilled tartar sauce on the side.

–inspired by old recipe clipped from unknown source.

A Comfort Dish:  BAKED HERB CHICKEN TENDERS WITH CHOPPED ONION & CARROT PENNIES SEASONED BY TARRAGON – THYME – ROSEMARY – PARSLEY IN LEMON – BROTH SAUCE

You might add 1 tablespoon of minced garlic or 1 teaspoon of garlic powder for even more flavor. . .

For 2:

–3 chicken tenderloins

–chopped onion (one-third cup)

–carrot pennies (half a can, drained)

–tarragon, thyme, rosemary, parsley (1 teaspoon each, bottled)

–lemon juice (bottled, 3 squirts)

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

–salt and pepper

–extra virgin olive oil

1 – Place the chicken broth, all the herbs, onion, lemon juice, and carrots in a large, covered baking dish.  Season with salt, pepper, and olive oil. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the vegetables and sauce.  Season with salt, pepper, and olive oil.  Spoon sauce over the chicken.

3 – Microwave on high 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 and vegetables hot.

–comfort chicken recipe inspired by a vintage Real Simple magazine.

CHILLED SEAFOOD PASTA SALAD BASIL WITH PASTA MADE OF BROWN RICE & QUINOA – DICED TOMATOES – BROCCOLI FLORETS – CHOPPED ONION – FETA & PARMESAN CHEESES – MAYO

I chose basil for seasoning because of the tomatoes in this recipe. . .

For 4:

–artificial crab legs (1 package, chopped)

–pasta (rotini, non-gluten, made of brown rice & quinoa, two-thirds cup dry; microwaved on high for 6 minutes for al dente, in salted water)

–broccoli florets (1 cup seasoned with salt, pepper, extra virgin olive oil, then microwaved on high for 4 minutes and chopped)

–chopped onion (one-half cup)

–basil (dried, 2 tablespoons, divided)

–diced tomatoes (half a can, drained)

–feta cheese (one-quarter cup, broken)

–Parmesan cheese (one-quarter cup, shredded)

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

1 – Place all ingredients in a large mixing bowl.  Then season with salt and pepper, and then gently fold.  Sprinkle with basil.

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

–recipe original.

CANTONESE COD SPRINKLED BY TOASTED SESAME SEEDS AND WITH CHOPPED ONION – GINGER – CILANTRO IN WHITE WINE – SESAME OIL – SOY SAUCE

From Canton, China, an easy, tastes-gourmet recipe for a go-to choice. . .

For 4:

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

–toasted sesame seeds (2 tablespoons)

–chopped onion (one-quarter cup)

–ginger (bottled, 1 teaspoon)

–cilantro (Chinese parsley, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–sesame oil (to taste, a few drops)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

1 – Place the white wine, sesame oil, soy sauce in a covered baking dish.  Add onion, ginger, cilantro, and stir.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, ginger, and white wine.  Finish with a few drops of sesame oil.

3 – Microwave on high for 6 and one-half minutes (more if cod is a thick cut).

4 – Serve the cod with sauce, atop jasmine rice, brown rice, pasta, or quinoa if desired.

–cod adapted from a vintage Southern Living magazine.

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.

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.