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.

A Simple Dinner:  SPICY BAKED COD WITH OREGANO – CUMIN – SRIRACHA IN CLAM JUICE – LIME SAUCE

All ingredients are added to the top of this fish, making it an easy dish. . .a dish with a Southwestern flavor. . .

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

–oregano (dried, bottled, 2 teaspoons)

–cumin (dried, bottled, 2 teaspoons)

–sriracha sauce (bottled; 2 tablespoons; to taste)

–clam juice (one-eighth cup, bottled)

–lime juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench in lime juice.  Sprinkle with salt, pepper, oregano, and cumin.  Make 3 ribbons of sriracha sauce down the length of the cod.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 30 seconds (longer if cod is thick).

3 – Serve the cod and sauce hot.

–cod adapted from 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.

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.

CHILLED SEAFOOD SALAD CILANTRO WITH ARTIFICIAL CRAB LEGS (COD) – SWEET GREEN PEAS – CHOPPED ONION – TOMATO – MAYO

Good summer supper. . .

For 4:

–artificial crab legs (1 package, chopped into one-half inch pieces)

–sweet green peas (one-half can, drained)

–chopped onion (one-half cup)

–tomato (one-half can, drained)

–mayonnaise (1 heaping tablespoon; don’t use too much)

–salt and pepper

–cilantro (2 teaspoons, dried, bottled)

1 – Place the chopped crab legs, green peas, onion, tomato, mayonnaise, and cilantro in a mixing bowl.  Season with salt and pepper.  Fold all ingredients gently.

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

3 – Serve the seafood salad cold.

–recipe original.

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.