First course salad medley:  RED LEAF ORGANIC LETTUCE WITH FRESH ORGANIC BLUEBERRIES – CHOPPED AVOCADO – PECAN BITS – CHOPPED FRESH BARTLETT PEAR –– SHREDDED PARMESAN CHEESE IN A SALTED DRESSING OF RED WINE & EXTRA VIRGIN OLIVE OIL

A fruit & nut combination, aided by avocado. . .

For 4:

–red leaf lettuce (6 leaves, broken apart, bite-sized)

–Bartlett pear (1, fresh, chopped)

–blueberries (fresh, one-half cup)

–avocado (1, fresh, chopped)

–pecan bits (one-quarter cup)

–shredded Parmesan cheese (one-quarter cup)

–salt (to taste)

–red wine (one-eighth cup)

–extra virgin olive oil (to taste)

1 – Wash, and then place all salad ingredients in a large mixing bowl.  Stir together red wine and extra virgin olive oil, salt to taste, and then add to the ingredients.  Toss.

2 – Serve the salad chilled.

–salad inspired by C. Mabry, chef.

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WILD BAKED COD OREGANO & PEPPERS WITH ITALIAN PUREED TOMATOES – MINCED GARLIC – ORANGE BELL PEPPER SLICES – CHOPPED GREEN ONION – CHOPPED FRESH PARSLEY

An Italian extravaganza. . .

For 4:

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

–Italian pureed tomatoes (1 package; I used Italia brand)

–minced garlic (1 tablespoon, bottled)

–orange bell pepper slices (one-half pepper, in strips)

–chopped green onion (4 stalks, fresh)

–parsley (1 handful, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes, minced garlic, bell pepper, chopped green onion, parsley, salt and pepper to taste, and a few drops of extra virgin olive oil in a covered baking dish.  Stir well.  Microwave on high for 3 minutes.

2 – Submerge the cod in the sauce.  Add a sprinkling of salt, pepper, and oregano on top of the cod.  Finish with a few drops of olive oil.

3 – Microwave the cod and sauce on high for 8 minutes.  Cod is done when it begins to break apart.

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

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

Indoor Holiday Picnic:  CHILLED CRABMEAT NOODLE SALAD WITH SLICED CRABMEAT STICKS – ROTINI PASTA – CHOPPED ORANGE BELL PEPPER – SLICED ZUCCHINI – CHOPPED EGG OMELET – SWEET PICKLE RELISH – CHOPPED GREEN ONION MIXED WITH MAYONNAISE AND TOPPED WITH A SPRINKLE OF PAPRIKA

For 4:

–crabmeat sticks (“artificial,” actually cod with seasoning, 1 whole package)

–rotini pasta (1 cup, dry, packaged)

–orange bell pepper (one-quarter of medium pepper, chopped fine)

–zucchini (one-half, medium, chopped one-half inch)

–eggs (2)

–sweet pickle relish (1 tablespoon)

–green onion (2 stalks, chopped, fresh)

–mayonnaise (2 tablespoons)

–paprika (sprinkling, bottled)

–salt and pepper

1 – Place the pasta in a covered baking dish with water to cover.  Salt to taste.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  Drain when finished.

2 – Place chopped crabmeat sticks (one-half inch size), chopped orange bell pepper, chopped zucchini, sweet pickle relish, and green onion in a large mixing bowl.  Season with salt and pepper.  Set aside.

3 – Place 2 eggs in a small covered baking dish.  Add 1 teaspoon milk and a few drops of olive oil.  Salt and pepper to taste.  Beat the eggs briskly.  Microwave on high for 1 minute and 15 seconds.  When finished, chop the egg with a knife and fork, and then add the egg to the mixing bowl.

4 – Place 2 tablespoons of mayonnaise in the pasta salad.  Gently fold the mayonnaise with the vegetables and pasta.  Finish with a sprinkling of paprika on top.

5 – Chill for 2 hours before serving.

6 – Serve the salad chilled, with a side vegetable, perhaps broccoli.

–inspired by C. Mabry, chef.

A Company Dinner:  ONE-DISH MEAL OF WILD COD BASIL & BROCCOLI FLORETS WITH ITALIAN PUREED BASIL TOMATOES – FETA – BLACK OLIVES – CLAM JUICE – MINCED GARLIC – FRESH BASIL ATOP JASMINE RICE

A one-dish choice for a fancy but easy dinner, atop rice. . .

For 4:

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

–broccoli florets (cut off the leafy part of 1 bunch)

–Italian basil tomatoes (I used imported Italia brand tomatoes, paper package lined with foil; 1 package)

–feta cheese (one-quarter cup, packaged)

–black olives (1 small can, drained)

–clam juice (one-eighth cup, bottled)

–minced garlic (1 tablespoon, bottled)

–fresh basil (6 to 8 medium leaves, fresh, chopped)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions, because brands differ)

1 – Place broccoli florets around a large baking dish.  Add clam juice, and Italian basil tomatoes.  Season with salt, pepper, and olive oil.  Place the cod in the center of the broccoli florets.  Season with salt, pepper, garlic, and olive oil.  Sprinkle with black olives and feta cheese.

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

3 – Serve the cod and broccoli, with sauce, hot, atop jasmine rice.

–recipe by C. Mabry, chef, inspired by the recipes of Edward Giobbi.

CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

Reposted from 2015.   At the time it was the most popular post from this blog—more views and more “likes” than any other. . .

For 4:

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.

CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

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

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

WILD ATLANTIC COD WITH MINT – ROSEMARY – ARTICHOKE HEARTS – SLICED BABY BELLA MUSHROOMS – MINCED GARLIC – CHOPPED GREEN ONIONS IN WHITE WINE SAUCE

The flavors meld together very well. . .

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

–mint (bottled, dried, 1 teaspoon)

–rosemary (bottled, dried, 1 tablespoon)

–artichoke hearts (canned, 3 hearts, chopped, no seasoning)

–baby bella mushrooms (3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–green onions (3 stalks, fresh, chopped)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (organic is possible)

1 – Place the cod in a covered baking dish.  Pour on the white wine.  Season with salt, pepper, mint, minced garlic, and rosemary.  Place the artichoke hearts, baby bella mushrooms, and green onions on top.  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 and vegetables hot.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–red bell pepper (one-half, fresh, medium, sliced)

–black olives (1 small can, drained, sliced)

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.