A One-Dish Comfort Dinner for Two:  PACIFIC COD FILLET FLAVORED WITH FAUX BACON – CHOPPED ONION – MINCED GARLIC AND PLACED ON A BED OF ROMA TOMATO CIRCLES – SLICED POTATOES – BROCCOLI FLORETS IN CHICKEN BONE BROTH SAUCE

Assembled in the manner of Italian – American Master Chef Edward Giobbi, with a nod to the Deep South of the United States with faux bacon. . .

For 2:

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

–faux bacon (soy bacon; 2 tablespoons)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–Roma tomatoes (2, sliced into circles)

–sliced potatoes (one-half can, drained)

–broccoli florets (6)

–chicken bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the potatoes in the bottom of a large, covered, baking dish.  Add tomato circles and chopped onions, spreading around the bottom of the dish.  Spoon minced garlic over the vegetables.  Sprinkle with soy bacon.  Finish with broccoli florets around the outside of the baking dish.  Season with salt, pepper, and extra virgin olive oil.  Add chicken bone broth.  Microwave on high for 6 minutes.  (You want to get the food very hot before microwaving the cod.)

2 – Place the Pacific cod fillet atop the vegetables.  Season with salt, pepper, olive oil, and faux bacon.  Microwave on high for 7 minutes.

3 – Serve the one-dish dinner hot.

–recipe by C. Mabry, chef.

OVEN FRIED MEDITERRANEAN COD FILLET ROLLED IN ITALIAN PANKO BREADCRUMBS – SPRINKLED WITH A BIT OF TURMERIC AND SERVED WITH A SIDE OF OVEN FRIED ZUCCHINI CIRCLES TOPPED BY SHREDDED PARMESAN – ITALIAN PANKO BREADCRUMBS – EXTRA VIRGIN OLIVE OIL

If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .

For 2:

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

–Italian panko breadcrumbs (1 cup, divided)

–turmeric (be sparing; 1 teaspoon)

–zucchini (2 medium, sliced)

–shredded Parmesan cheese (a healthy cheese; one-quarter cup)

–extra virgin olive oil (be sparing, but to taste)

–salt and pepper to taste

1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.

2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.

3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.

4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.

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

6 – Serve the oven fried dinner hot, cod and zucchini.

–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

A Simple Dinner: Salmon Fillet with Italian Blend of Marinara – Basil – Parmesan – Panko Breadcrumbs – Lemon – Clam Juice

If the traditional Mediterranean diet included salmon, this just might be a staple. . .

For 2:

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

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil pasta sauce; 5 tablespoons)

–basil (1 tablespoon; dried)

–Parmesan cheese (one-quarter cup; shredded)

–Panko breadcrumbs (original, just a sprinkle over top)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Pour in the clam juice. Spoon marinara sauce on top. Sprinkle breadcrumbs on top; then sprinkle with Parmesan cheese and basil.

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

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

CRANBERRY – ORANGE CHICKEN SPRINKLED WITH SLICED & ROASTED ALMONDS IN A SAUCE OF WHOLE BERRY CRANBERRY SAUCE – ORANGE JUICE – BROWN SUGAR – MINCED GARLIC – GARLIC INFUSED OLIVE OIL

If you like orange flavor, the orange just gives a bit of tang to the already tangy cranberry. . .

–3 chicken tenderloins

–roasted almonds (2 tablespoons)

–whole berry cranberry sauce (one-half can)

–orange juice (3 tablespoons)

–brown sugar (3 tablespoons)

–minced garlic (1 tablespoon)

–garlic infused olive oil to taste

–salt and pepper to taste

1 – Place the cranberry sauce in a covered baking dish. Break it apart. Then add orange juice, brown sugar, minced garlic, salt, pepper, and garlic infused olive oil. Stir gently. Microwave on high for 2 minutes.

2 – Stir the sauce well. Then place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with roasted sliced almonds. Finish with a few drops of garlic infused olive oil.

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

4 – Serve the chicken and sauce hot, atop rice, if desired.

–recipe original to C. Mabry, with ideas from various recipes available on the web.

A Simple Dinner: PACIFIC COD FILLET PECAN DOUSED IN SAUCE OF F.R.O.G. PRESERVES – LEMON – CLAM JUICE – EXTRA VIRGIN OLIVE OIL AND SPRINKLED WITH CHOPPED PECANS

F.R.O.G. preserves have a delicious combination of pureed figs, raspberries, and oranges seasoned with ginger, and are available from the Spicy Olive (Cincinnati, Ohio) and the Happy Olive (Fairhope, Alabama), as well as other franchises (online ordering possible). . .

For 2:

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

–F.R.O.G. preserves (3 heaping tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–chopped pecans (to taste, about 3 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod fillet in a covered baking dish. Set it aside, and then use a small mixing bowl to stir up the sauce: F.R.O.G. preserves, lemon juice, clam juice, salt, pepper, and extra virgin olive oil. Stir briskly. Then pour the cold sauce over the cod.

2 – Sprinkle chopped pecans atop the cod and its sauce.

3 – Microwave on high for 6 minutes (1 minute longer if a thick fillet).

4 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

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.

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.