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.

BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

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

–Italian breadcrumbs (I used Panko; one-third cup)

–tomatoes (one-half can; do not drain)

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and sauce atop the pasta, hot.

–recipe original, but influenced by Edward Giobbi.

CHEESY CHICKEN TENDERS OREGANO HOT DISH WITH CAULIFLOWER GNOCCHI – DICED TOMATOES – SHREDDED MOZZARELLA – SHREDDED PARMESAN – KALE – GARLIC POWDER – MINCED ONION – CAYENNE IN BONE BROTH

A “hot dish” in Minnesota, where I lived happily for many years, is a casserole in other parts of the country. . .

For 2:

–3 chicken tenders

–oregano (1 tablespoon, dried, bottled)

–cauliflower gnocchi (frozen, one-half package, about 1 cup)

–tomatoes (half a can; do not drain)

–mozzarella cheese (one-third cup, packaged)

–Parmesan cheese (shredded, one-quarter cup)

–kale (frozen, 1 cup, packaged)

–garlic powder (1 tablespoon, bottled)

–minced onion (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cauliflower gnocchi (still frozen) in a large, covered baking dish.  Add tomatoes and kale.  Season with garlic powder, minced onion, salt, pepper, cayenne pepper, and extra virgin olive oil.  Add bone broth.  Stir well.  Microwave on high for 4 minutes.

2 – Place chicken tenders atop the vegetable sauce.  Season with salt and pepper.  Sprinkle mozzarella cheese and Parmesan cheese on top.  Finish with sprinkle of oregano.  Do NOT use more olive oil; the cheese will have enough fat for the dish.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked replace in the microwave for 1 minute more.

4 – Serve the chicken tenders oregano, sauce, and vegetables hot.

–recipe adapted from Real Simple magazine.

BAKED COD FILLET – SLICED POTATOES – KALE SPRINKLED WITH A SAUCE OF DIJON – PARSLEY – LEMON – CHOPPED ONION

This combination works, and you will have all the ingredients in your kitchen. . .

For 4:

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

–sliced potatoes (one-half can, drained)

–kale (frozen, 2 and one-half cups)

–salt and pepper

–extra virgin olive oil

The sauce:

–Dijon mustard (1 and one-half teaspoons, bottled)

–parsley (dried, bottled, 1 tablespoon)

–lemon juice (5 squirts, bottled)

–chopped onion (one-quarter cup)

1 – Place the sliced potatoes in one-third of a large, covered baking dish.  Fill the remaining two-thirds with kale.  Place cod fillet atop and centered on the kale.  Season with salt, pepper, and extra virgin olive oil.

2 – In a small mixing bowl, place the Dijon mustard.  Slowly add lemon juice to the Dijon, stirring briskly.  Add parsley and onion, and stir.  Spoon the sauce over cod, potatoes, and kale.

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

–recipe inspired by Real Simple magazine.

PARSLEYED MISSISSIPPI CATFISH FILLETS ON A BED OF SLICED POTATOES WITH DICED TOMATOES – CHOPPED ONION – SLICED BLACK OLIVES AND SEASONED WITH MINCED GARLIC & EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

This recipe from Edward Giobbi identifies catfish or monkfish as the preferred fish. . .

For 2:

–2 catfish fillets (room temperature)

–sliced potatoes (half a can, drained)

–diced tomatoes (half a can, drained)

–chopped onion (one-quarter cup)

–sliced black olives (1 small can, drained)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine sauce (one-quarter cup)

1 – Place the potatoes, tomatoes, onion, black olives, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and olive oil.  Stir gently.  Microwave on high for 4 minutes.

2 – Place the catfish atop the vegetables.  Season with salt, pepper, olive oil, and parsley.  Spoon a little sauce over the catfish.  Microwave on high for 7 minutes.

3 – Serve the catfish and vegetables hot.

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

CHILLED ARTIFICIAL CRAB LEGS SALAD WITH APPLE – TOASTED WALNUTS – MAYO & SPRINKLED WITH PAPRIKA

These seasoned crab legs are actually cod, and they work very well with apple and walnuts. . .the original recipe uses tuna, and I have also used, many times, chicken. . .

For 4:

–artificial crab legs (1 package, 8 legs, ready-cooked)

–apple (medium, peeled and chopped)

–toasted walnuts (2 handfuls; toast for one-half minute in microwave)

–mayonnaise (1 tablespoon; do not overdo)

–salt and pepper

–paprika (one-half teaspoon, dried, bottled)

1 – Chop the crab legs into one-quarter inch slices.  Place in a mixing bowl.

2 – Peel and chop the apple, finely.  Then place in bowl.

3 – Add toasted walnuts to the mixing bowl.  Season the whole with salt and pepper.  Use 1 tablespoon of mayonnaise.  Fold all ingredients gently.

4 – Finish with a light sprinkling of paprika.

5 – Chill for at least an hour before serving.  Serve cold.

–recipe from my husband’s college experience.

PARSLEYED CHICKEN TENDERS ENCRUSTED WITH CRUSHED ALMONDS & ITALIAN BREADCRUMBS

Good as a go-to recipe. . .

For 2:

–3 chicken tenders

–crushed almonds (2 tablespoons; use a food processor)

–Italian breadcrumbs (I used Panko Italian; one-third cup)

–egg (1; stir well)

–parsley (dried, 1 teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.

2 – Place the crushed almonds and Italian breadcrumbs on a plate.  Stir together.  Dip each chicken tender in a bowl with egg; coat well.  Then place the chicken in the almond/breadcrumb mixture.  Turn over; coat well.  Place the chicken in a covered baking dish; do NOT add water.

3 – Sprinkle the chicken with parsley and a few drops of olive oil.

4 – Microwave on high for 3 minutes and 40 seconds.  When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.

5 – Serve the chicken hot.

–recipe adapted from The Microwave French Cookbook.

A Tasty & Economical Dinner:  DICED ASIAN TOFU WITH PARSLEY AND A VEGETABLE MEDLEY OF CROWDER PEAS – YELLOW CORN – BROCCOLI FLORETS – CARROT PENNIES IN HOISIN – BROTH SAUCE ATOP JASMINE RICE

The next best thing to a stir – fry. . .

For 2:

–diced tofu (one 3-inch by 2-inch square, cut up)

–crowder peas (one-half cup, canned)

–yellow corn (one-half cup, frozen)

–broccoli florets (frozen, half a dozen florets)

–carrot pennies (one-half can, drained)

–hoisin sauce (one-quarter cup)

–chicken broth (non-fat, low sodium, one-half cup)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 tablespoon)

1 – Dice the tofu after draining.  Place in a large, covered baking dish.

2 – Add the vegetables of your choice (the title gives what I used), one-half cup each.

4 – In a cup, place the hoisin sauce.  Slowly add chicken broth to the hoisin sauce, stirring briskly.

3 – Season the tofu and vegetables with salt, pepper, and extra virgin olive oil.  Add the hoisin/chicken broth sauce.  Fold the ingredients together gently.

4 – Sprinkle parsley on top.

5 – Microwave on high for 10 minutes.

6 – Serve the tofu and vegetables hot, atop jasmine rice.

–recipe original.

One-Dish Dinner:  SPICY SALMON FILLET ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED BY POWDERD GARLIC – CAYENNE – PARSLEY AND WITH SLICED BLACK OLIVES & BROCCOLI FLORETS IN A WHITE WINE SAUCE

Worthy of a small celebration. . .

For 2:

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

–garlic – herb breadcrumbs (one-quarter cup, boxed)

–powdered garlic (1 tablespoon, sprinkled; be generous)

–cayenne pepper (one-quarter teaspoon, bottled)

–parsley (1 tablespoon, dried)

–sliced black olives (1 small can, drained)

–broccoli florets (1 cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli florets around a large, covered baking dish.  Season with salt, pepper, and olive oil.  Add white wine.  Set aside.

2 – Place the salmon in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Then place the breaded salmon in the middle of the broccoli florets, center of baking dish.

3 – Season the salmon with cayenne and parsley.  Pour on the drained and sliced black olives.  Sprinkle powdered garlic over the entire dish, generously.  Finish with a few drops of olive oil.

4 – Microwave on high for 6 minutes.  Cooking takes longer because of the amount of food being cooked.  Salmon is best if slightly undercooked.

5 – Serve the salmon, black olives, and broccoli hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED COD FILLET OREGANO ON A BED OF ITALIAN TOMATOES – MINCED GARLIC – PLAIN BREADCRUMBS

The breadcrumbs smooth the consistency of the tomatoes. . .

For 2:

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

–oregano (dried, 2 tablespoons; be generous)

–tomatoes (packaged; I used Pomi; one-half package)

–minced garlic (1 tablespoon, bottled)

–plain breadcrumbs (one-quarter cup, boxed)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add garlic, breadcrumbs, and 1 tablespoon of oregano.  Also season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the cod fillet atop the bed of tomatoes.  Season with salt, pepper, and olive oil.  Add 1 tablespoon of oregano on top.

3 – Microwave on high for 8 and one-half minutes.  (Fillets take longer to cook.)

4 – Serve the cod and sauce hot, atop rice, pasta, polenta, or quinoa (follow package instructions for microwaving).

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.