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.

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 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.

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.”

SALMON FILLET PARMESAN – BASIL SEASONED WITH PARMESAN – BASIL INFUSED OLIVE OIL AND COOKED WITH SLICED WHITE MUSHROOMS – ROMA TOMATO CIRCLES – RED ONION RINGS – SLICED GREEN ONION – BASIL LEAVES – SHREDDED PARMESAN

This gourmet olive oil is a good choice for special dishes. . .

For 2:

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

–Parmesan – basil infused olive oil ( to taste, sparingly)

–sliced white mushrooms (2 or 3 medium size)

–Roma tomato circles (1, sliced)

–red onion rings (1 slice of a large red onion, broken into rings)

–sliced green onion (1 stalk)

–basil leaves (1 teaspoon)

–Parmesan cheese (shredded, one-eighth cup)

–salt and pepper

1 – Place the mushrooms, tomato, red onion in a covered baking dish. Season with salt, pepper, basil, and a sprinkling of Parmesan – basil olive oil.

2 – Place the salmon on top of the vegetables. Season with salt, pepper, basil, and Parmesan cheese. Place chopped green onions on top. Finish with a few drops of Parmesan – basil infused olive oil.

3 – Microwave on high for 3 and one-half minutes. (Longer than usual for salmon because of the volume of food.)

4 – Serve the salmon and vegetables hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN COD BASIL & GARLIC TOPPED WITH GREEN ONION ON A BED OF SEASONED ENGLISH PEAS – FRESH TOMATO CIRCLES – SLICED RED ONION AND PLACED IN MARINARA – WHITE WINE SAUCE

When I put this together, my husband thought it looked almost too pretty to eat. . .but we ate and enjoyed. . .

For 2:

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

–English peas (green peas; 1 cup; frozen)

–tomato circles (1 Roma tomato, sliced)

–red onion (2 slices, broken apart into rings)

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil; 3 tablespoons)

–white wine (one-quarter cup)

–basil leaves (1 tablespoon, divided)

–minced garlic (1 tablespoon)

–green onion ( 1 stalk, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the green peas, tomato, and onion in a large, covered baking dish. Add salt, pepper, basil, and minced garlic. Fold gently. Place 3 tablespoon of marinara sauce (pasta sauce) in the quarter cup of white wine, and stir. Then pour the sauce into the vegetables. Microwave on high for 7 minutes.

2 – Place the cod on top of the vegetables. Season with salt, pepper, basil, and extra virgin olive oil. Top with green onion.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and veggies hot.

–recipe by C. Mabry, chef.

A Comfort Entrée: CHICKEN TENDERS & BABY DUTCH POTATOES WITH RED ONION RINGS SEASONED WITH ITALIAN PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – CHICKEN BROTH

This entree doesn’t have particular seasonings–just parsley and garlic–a true comfort dish in the old-fashioned way. . .for people who haven’t forgotten meat and potatoes. . .

For 2:

–3 chicken tenderloins (room temperature)

–parsley (1 large handful, chopped)

–baby Dutch potatoes (8 to 10, quartered)

–red onion (2 wide slices, broken apart)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–chicken broth (one-quarter cup)

1 – Place the quartered potatoes in the bottom of a large baking dish. Cut the onion, and separate the 2 slices, placing amid the potatoes. Season with salt, pepper, minced garlic, parsley, and extra virgin olive oil. Add the chicken broth.

2 – Microwave the potatoes and onion on high for 10 minutes.

3 – Place the chicken on top in the dish. Season with salt, pepper, extra virgin olive oil, and parsley. Microwave on high for 4 minutes and 30 seconds.

4 – Serve the entree hot.

–recipe inspired by C. Mabry, chef.