STEAMED SHRIMP WITH OREGANO – RED POTATOES – ORANGE BELL PEPPER – GREEN ONIONS – FRESH LEMON

For 2:

–shrimp (30 small, thawed from frozen, tail-off, shell-off, deveined)

–oregano (1 teaspoon dried, divided)

–red potatoes (3 small, cut into 1-inch pieces, jacket on)

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

–green onions (3, chopped)

–lemon (1, fresh, sliced)

–salt and pepper

–olive oil

1 – Cut the potatoes into 1-inch pieces, and place in a covered baking dish with water to reach one-half the height of the potatoes.  Season with salt, pepper, one-fourth teaspoon oregano, and olive oil.  Microwave on high for 8 minutes.

2 – Place the thawed shrimp, orange bell pepper, green onions, and sliced lemon on top of the potatoes.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for just 3 minutes, until the shrimp have turned pink.

3 – Serve the shrimp and vegetables hot.

–shrimp recipe adapted from Real Simple magazine.

Advertisements

COD WITH FRESH TOMATO – BASIL – MINCED GARLIC – GREEN ONIONS – LEMON IN WHITE WINE SAUCE ATOP JASMINE RICE

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

–tomato (small, chopped, fresh)

–minced garlic (1 tablespoon)

–basil (1 teaspoon dried)

–lemon juice (3 squirts, bottled)

–green onions (2, chopped)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour wine in the dish.  Season the cod with salt, pepper, and basil.  Place minced garlic on top, spreading over the whole.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (read package to determine microwaving instructions; brands differ).

–cod inspired by the recipe of a friend in Minneapolis, Minnesota.

MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

–onion (Vidalia, one-half, medium, sliced)

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.com web site.

A Simple Dinner:  STEAMED SHRIMP SEASONED WITH OREGANO – PEPPER –  CAYENNE IN LEMON JUICE SAUCE

For 2:

–shrimp (30 small shrimp, thawed from frozen, tail-off, shelled, deveined)

–oregano (bottled, 1 teaspoon dried)

–salt and pepper

–cayenne pepper (one-quarter teaspoon)

–lemon juice (bottled, 3 squirts)

–water (one-eighth cup)

–olive oil

1 – Rinse the shrimp and place in one layer in a covered baking dish.  Squirt with lemon juice.  Add one-eighth cup of water.  Season with salt, pepper (to taste), oregano, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 minutes.  Be sure that all shrimp have turned pink.

3 – Serve the shrimp hot.

–recipe adapted from Real Simple magazine.

SALMON TOPPED WITH AVOCADO – DILL – CORIANDER IN APPLE CIDER SAUCE & SERVED WITH GREEN BEANS

For 4:

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

–avocado (fresh, half avocado, cut into large chunks, room temperature)

–dill (one-half teaspoon)

–coriander (one-half teaspoon)

–apple cider (one-quarter cup; or apple juice and balsamic vinegar, mixed

–green beans

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the apple cider over it.  Season with salt, pepper, dill, coriander, and olive oil.  Microwave on high for 7 minutes; salmon should flake when separated with a fork.

2 – Place the avocado on top of the salmon.  Serve green beans with the entrée.

–salmon and green beans adapted from the Real Simple prepared meals.

A Simple Dinner:  BONE – IN CATFISH TOPPED WITH GREEN ONIONS IN LEMON – TERIYAKI MARINADE SAUCE

For 2:

–catfish (whole, medium)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–lemon juice (2 squirts, generously)

–pepper (no salt)

–olive oil

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour teriyaki marinade over the catfish.  Microwave on high for 3 minutes.  Turn over.  Place green onions on top.  Microwave for 3 minutes more.  When finished, cut the catfish into two pieces with a very sharp knife.

2 – Serve the catfish hot, with the marinade spooned over it.

–recipe original.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

A Simple Dinner:  NEW ORLEANS – INSPIRED CREOLE OVEN FRIED COD

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

–Creole seasoning (1 tablespoon)

–breadcrumbs (plain, boxed)

–olive oil

–pepper (no salt)

1 – Place 2 plates on the counter before you.  Place cod on one of the plates, and one-quarter cup of plain breadcrumbs on the second plate.  Season the cod with Creole seasoning, pepper, and olive oil, on both sides.  Then place the cod on top of the breadcrumbs; turn to coat.

2 – Place in a covered baking dish.  Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe original.

CREOLE CREAMED CHICKEN WITH MUSHROOMS & GREEN ONIONS TOPPED WITH FAUX BACON – CHOPPED FRESH TOMATO – PARMESAN

–6 chicken tenderloins or breast strips

–mushrooms (baby bellas, 5 or 6, chopped)

–green onions (2 stalks, chopped)

–Bac’n pieces (soy bacon, 2 tablespoons)

–tomato (fresh, medium, chopped)

–Parmesan cheese (shredded, one-quarter cup)

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

–milk (almond or dairy, not soy, three-fourths cup)

–flour (1 tablespoon)

–salt and pepper

–olive oil

–Louisiana hot sauce (1 teaspoon)

1 – Place the milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  Place the flour in a separate cup.  When the milk has heated, slowly add the milk, stirring vigorously.  Then place the sauce in a covered baking dish.  Add Louisiana hot sauce; stir.  Microwave on high for 3 minutes.  When heated, stir well.  Keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with the chicken broth.  Season with salt and pepper.  Top with mushrooms and green onions.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Add the sauce atop the chicken.

3 – Place chopped tomato, Bac’n pieces, and Parmesan on top of the chicken.  Cover to heat.  Keep covered until time for dinner.

4 – Serve the chicken and sauce hot.

–chicken and sauce inspired by the Commander’s Palace restaurant cookbook (New Orleans).

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.

ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

CREOLE COD ROLLED IN BREADCRUMBS TOPPED WITH MUSHROOMS & GREEN ONIONS IN A WHITE WINE – GARLIC SAUCE ATOP JASMINE RICE

For 4:

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

–Creole seasoning (1 teaspoon, boxed)

–breadcrumbs (plain, boxed, one-half cup approximate)

–mushrooms (baby bellas, 6 to 8, chopped, fresh)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–minced garlic (in a jar, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place the white wine and garlic with a few drops of olive oil in a covered baking dish.  Microwave on high for 2 minutes. 

2 – Place the cod in a large plastic bag.  Season with Creole spice and pepper.  Add olive oil and spread over the cod by manipulating the plastic bag.  Pour in plain breadcrumbs.  Shake well.

3 – Place the cod in the sauce.  Top with chopped mushrooms and chopped green onions.  Finish with a few drops of olive oil.

4 – Serve the cod with sauce atop jasmine rice (follow instructions for microwaving on the package of rice; these vary).

–cod adapted from a redfish recipe in the Commander’s Palace restaurant cookbook, New Orleans.

ORANGE CHICKEN WITH ORANGE ZEST & GREEN ONIONS IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–orange zest (orange peel, bottled, 1 teaspoon)

–green onions (2 stalks, chopped)

–orange marmalade (3 tablespoons, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marmalade and white wine in a covered baking dish with a few drops of olive oil.  Microwave on high for 2 minutes.  Stir well.  Then place the chicken in the sauce.  Season with salt, pepper, and orange zest.  Sprinkle the green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken and sauce hot.

–recipe original.

A Celebratory Dinner:  NEW ORLEANS ORANGE ROUGHY ROLLED IN CREOLE SEASONING & BREADCRUMBS WITH TOASTED PECAN BITS – FRESH PARSLEY – LEMON SLICES IN A SAUCE OF CLAM JUICE – WORCESTERSHIRE – LEMON JUICE – OLIVE OIL ATOP JASMINE RICE

For 4:

–orange roughy (thawed from frozen, 4 fillets of the size of 1 deck of cards each)

–Creole seasoning (boxed, 1 tablespoon for all 4 fillets)

–breadcrumbs (plain, boxed, one-half cup)

–toasted pecan bits (one-third cup; toast pecans for 1 minute on high, and then stir and toast 1 minute more)

–parsley (fresh, 1 handful, chopped)

–lemon (1, fresh, sliced)

–clam juice (one-half cup, bottled)

–Worcestershire sauce (3 tablespoons, bottled)

–lemon juice (2 squirts, bottled)

–olive oil

–pepper (no salt, because the Creole seasoning has salt)

1 – Place the clam juice, Worcestershire sauce, and lemon juice, with a few drops of olive oil, in the large baking dish with cover.  Microwave on high for 3 minutes.

2 – Season the orange roughy with the Creole spice.  Place an orange roughy fillet in a plastic bag with a few drops of olive oil.  Add breadcrumbs and shake.  Repeat with each fillet.  Place the fillets in the sauce.  Top with pecan bits, parsley, and sliced lemon.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Place atop jasmine rice (follow microwave recipe for 1 cup on the package).

4 – Serve the orange roughy hot, atop the jasmine rice.

–recipe adapted from a trout recipe in the New Orleans – based Commander’s Palace cookbook.

SALMON TOPPED WITH GREEN ONIONS & IN LEMON & CLAM JUICE SAUCE WITH HOMEMADE & CHILLED COCKTAIL DIPPING SAUCE OF CATSUP – HORSERADISH – SRIRIACA – LEMON JUICE – WORCESTERSHIRE

For 4:

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

–catsup (1 cup, bottled)

–horseradish sauce (4 tablespoons, bottled)

–sriracha sauce (chili sauce, bottled, 2 tablespoon)

–lemon juice (2 squirt, bottled)

–Worcestershire sauce (2 tablespoon, bottled)

–green onions (2 stalks, chopped)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with the clam juice.  Drench the salmon in lemon juice.  Season with salt and pepper.  Top with chopped green onions.  Finish with a few drops of olive oil.  Microwave on high for 7 and one-half minutes.

2 – In a small mixing bowl, first place the horseradish sauce.  Add a bit of catsup, and stir well.  Continue adding the catsup, stirring all the while.   Then add lemon juice, sriracha sauce, and Worcestershire sauce.  Stir well.  Refrigerator until time for dinner.

3 – Serve the salmon hot, with the dipping sauce on the side.

–cocktail sauce measurements original, with ingredients inspired by the food republic web site.

BAKED CHICKEN WITH BABY BELLA MUSHROOMS – CHOPPED TURKEY – BAY LEAVES – MINCED GARLIC IN BROTH SEASONED WITH MARINARA & WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (5 or 6, chopped)

–turkey (sliced luncheon meat; 2 slices, chopped)

–bay leaves (dried, 2)

–minced garlic (in a jar, 1 tablespoon)

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

–marinara sauce (spaghetti sauce, 1 tablespoon)

–white wine (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the chicken broth, marinara sauce, and white wine in a covered baking dish.  Add the minced garlic.  Stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the sauce.  Season with salt and pepper.  Place bay leaves in the sauce around the chicken.  Place mushrooms and turkey atop the chicken.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.

4 – Serve the chicken hot, with sauce.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CRUNCHY COD AND SHRIMP TOPPED WITH HERB CORNBREAD STUFFING – PARMESAN – OLIVE OIL

For 4:

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

–shrimp (thawed from frozen, about 15, small)

–herb cornbread stuffing (I used Pepperidge Farm; 1 cup)

–Parmesan cheese (shredded, one-half cup)

–olive oil

–salt and pepper

1 – Place the cod in a covered baking dish (no water).  Season with salt and pepper.  Place the shrimp in a separate, small covered baking dish.  Season with salt and pepper.

2 – In a mixing bowl, place the herb cornbread stuffing, the Parmesan, and olive oil to taste.  Stir well.  Then place the stuffing/Parmesan/olive oil atop the cod and the shrimp.

3 – Microwave the cod for 7 minutes on high.  Microwave the shrimp for 2 minutes on high.

4 – Serve the cod and shrimp hot, the shrimp piled atop the cod.

–recipe original; inspired by a recipe for zucchini at the Olive Garden restaurant.

MEDITERRANEAN CHICKEN WITH HERBS & FRESH CHOPPED TOMATO – RED BELL PEPPER – MINCED GARLIC IN WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–parsley (1 handful, fresh, chopped)

–oregano (2 clipped stems, if fresh; one-half teaspoon, if dried)

–basil (6 leaves, clipped, if fresh; one-half teaspoon, if dried)

–rosemary (1 clipped stem, if fresh; one-half teaspoon, if dried)

–mint (2 clipped stems, if fresh; one-fourth teaspoon, if dried)

–cayenne pepper (bottled, just a light sprinkling, to taste)

–tomato (fresh, medium, chopped finely)

–red bell pepper (one-fourth pepper, chopped finely)

–minced garlic (in a jar, 1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Pour the white wine over the top.  Season with salt and pepper.  Drop bits of minced garlic on top.  Sprinkle on tomato and red bell pepper.  Season with parsley, oregano, basil, rosemary, mint, and cayenne pepper.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken hot, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

SALMON DRENCHED IN BALSAMIC – SPREAD WITH PEANUT BUTTER – TOPPED WITH  SESAME SEEDS – GINGER – DRY ROASTED PEANUTS

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

–balsamic vinegar (4 tablespoons, bottled)

–peanut butter (2 tablespoons)

–sesame seeds (one-third small can)

–ginger (one-half teaspoon, bottled, optional)

–peanuts (a dozen, dry roasted, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in balsamic vinegar.  Season with salt and pepper.  With 2 spoons, spread peanut butter over the top; be generous.  Sprinkle with ginger (optional) and sesame seeds.  Place peanuts on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–recipe original.

LEMON – BASIL PARSLEYED COD TOPPED WITH LEMON SLICES AND IN A LEMON – WHITE WINE SAUCE SEASONED WITH FAUX BUTTER & OLIVE OIL

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

–basil (fresh if possible, 2 tablespoons; or 1 teaspoon, if dried)

–lemon (sliced, fresh, medium)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–Promise margarine (heart-healthy, 1 tablespoon)

–olive oil

–salt and pepper

–parsley (1 handful, fresh, chopped; or 1 teaspoons, dried)

1 – Place the cod in a covered baking dish.  Drench in lemon juice, and pour the white wine on top.  Season with salt, pepper, basil, and parsley.  With a very sharp knife, slice a lemon and place the slices atop the cod.  Finish with a few drops of olive oil and the margarine.

2 – Microwave on high for 8 minutes.

3 – Serve the cod hot.

–recipe original.

CHICKEN WITH ROSEMARY – OREGANO – BAY LEAVES – SHREDDED CARROTS – GREEN ONIONS IN RED WINE SEASONED WITH MARINARA

–6 chicken tenderloins or breast strips)

–rosemary, oregano (fresh if possible, 2 tablespoons each fresh; 1 teaspoon each if dried)

–bay leaves (dried, 2)

–shredded carrots (1 handful)

–green onions (2 stalks, chopped)

–red wine (one-quarter cup)

–marinara sauce (spaghetti sauce, 1 tablespoon)

–salt and pepper

–minced garlic (in a jar, optional, 1 tablespoon)

–olive oil

1 – Place the red wine in a covered baking dish.  Stir in the marinara sauce until blended.  Place the chicken in the sauce.  Season with salt, pepper, rosemary, oregano, and garlic (optional).  Sprinkle shredded carrots and green onions on top.  Place bay leaves around the chicken, submerged in the sauce.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the chicken hot, with the sauce, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Italian Family Dining.

SALMON SMOTHERED IN HONEY MUSTARD DRESSING WITH WHITE WINE & TOPPED WITH GREEN ONIONS & PARSLEY / EGGPLANT DIP WITH FINELY DICED FRESH TOMATO & BASIL – PARMESAN – GREEN ONION – PARSLEY – EXTRA VIRGIN OLIVE OIL – RED WINE & SERVED ATOP WHEAT CRACKERS

Note:  Serve the eggplant dip as an appetizer.  Make ahead and chill.

For 4:

Eggplant dip–

–eggplant (small, about 6 inches long)

–tomato (small, chopped very fine)

–basil (chopped fine, 2 tablespoons fresh; or 1 teaspoon dried)

–Parmesan cheese (shredded, 2 heaping tablespoons)

–green onion (1 stalk, finely chopped)

–parsley (1 handful, finely chopped, fresh)

–extra virgin olive oil (1 tablespoon)

–red wine (3 tablespoons)

–wheat crackers (or your choice)

Salmon–

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

–honey mustard salad dressing (use a gourmet variety if possible; one-eighth cup)

–white wine (one-eighth cup)

–green onions (2 stalks, chopped)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

1 – For the eggplant dip, place all ingredients in a mixing bowl, and stir well.  Chill well before serving with wheat crackers.

2 – Place the salmon in a covered baking dish.  Pour the white wine over and around the salmon.  Season with salt and pepper.  Pour the honey mustard salad dressing on the salmon.  Sprinkle green onions and parsley on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 and one-half minutes.  (The dressing and wine will co-mingle for a good-tasting sauce.)

4 – Serve the salmon hot, atop couscous, pasta, rice, or quinoa (see the search box on this blog for cooking directions).

–recipes original.

WHOLE CREOLE CATFISH ENCRUSTED WITH MINCED PECANS

For 2:

–catfish (bone-in, medium, 1)

–Creole seasoning (bottled)

–minced pecans (one-quarter cup)

–egg (1)

–pepper (note: no salt; Creole seasoning has this)

–olive oil

1 – Place 1 egg in a small mixing bowl.  Stir to break the yolk.  Submerge the catfish.  Place the catfish on a large plate.  Season both sides with pepper and Creole seasoning.  Using a food processor, mince one-quarter cup of broken pecans.  Press the minced pecans against the catfish.  Then turn over, and also press minced pecans against the catfish.  Reserve 2 tablespoons of minced pecans.  Finish with a few drops of olive oil.

2 – Microwave the catfish for 3 minutes.  Then turn over, press the 2 tablespoons of minced pecans against the top, and microwave for 3 minutes longer.

3 – When the catfish is done, use a sharp knife to cut into two pieces. 

4 – Serve the catfish hot.

–catfish inspired by the Essence web site.

A Simple Dinner:  COD CILANTRO WITH LEMON ZEST IN CLAM – LEMON SAUCE

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

–cilantro (fresh, 1 handful, chopped)

–lemon zest (lemon peel, bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and lemon zest.  Sprinkle cilantro on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–recipe original.

A Company Dinner for 2:  SALMON ATOP EGGPLANT & MARINARA SAUCE AND TOPPED WITH PUREED WALNUT – GARLIC SAUCE

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

–eggplant (4 slices one-half inch thick)

–marinara sauce (6 tablespoons)

–salt and pepper

–olive oil

walnut sauce:

–15 whole walnuts, toasted

–garlic (minced, 1 tablespoon)

–olive oil (3 tablespoons)

1 – Spread the marinara sauce on the bottom of a covered baking dish.  Place the eggplant slices on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Place the walnuts in a food processor.  Add garlic and olive oil.  Puree until smooth.

3 – Place the salmon atop the eggplant and marinara sauce.  Season the salmon with salt, pepper, and olive oil.  Spread the walnut sauce on top.  Microwave on high for 8 minutes.

4 – Serve the salmon hot, atop the eggplant and marinara sauce.

–eggplant/marinara sauce inspired by City Grocery restaurant, Oxford, Mississippi (John Currence, chef) with the current redfish entrée.

COD TOPPED WITH BANANA PEPPER & GREEN ONIONS IN HOMEMADE BARBECUE SAUCE OF FRESH TOMATO – BROWN SUGAR – LEMON – WORCESTERSHIRE – RED BELL PEPPER – RED WINE – MARINARA SAUCE

For 4:

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

–banana pepper (fresh, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

barbecue sauce:

–tomato (fresh, medium, chopped)

–brown sugar (2 tablespoons)

–lemon juice (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

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

–red wine (one-fourth cup)

–marinara sauce (bottled, one-quarter bottle)

–olive oil

1 – Place the chopped tomato, brown sugar, lemon juice, Worcestershire sauce, red bell pepper, red wine, marinara sauce, and a few drops of olive oil in a covered baking dish.  Microwave on high for 5 minutes.

2 – Nestle the cod amid the barbecue sauce.  Season with salt, pepper, and olive oil.  Top with banana pepper and green onions.

3 – Microwave the cod and sauce for 9 minutes on high.

4 – Serve the cod hot, atop jasmine rice, pasta, quinoa, or couscous (recipes, see the search box on this blog).

–cod sauce adapted from the food.com web site.

A Simple Dinner:  CHICKEN SEASONED WITH GINGER & TOPPED WITH PARSLEY & GREEN ONIONS IN A TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–ginger (bottled, 1 teaspoon dry)

–parsley (fresh if possible, 1 handful, chopped)

–green onions (2 stalks, chopped)

–teriyaki marinade (bottled, one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the teriyaki marinade.  Season the chicken with salt, pepper, and ginger.  Top with parsley and green onions.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 minutes on high.

3 – Serve the chicken hot.

–recipe original.

BONE-IN HERB CATFISH WITH CHOPPED FRESH TOMATO & CAPERS IN WHITE WINE SAUCE

Note: I used Mrs. Dash for seasoning, for ease of preparation, but a good combination of fresh herbs would be basil, oregano, and dried bay leaves.

For 2:

–catfish (whole, dressed, medium size)

–Mrs. Dash (bottled seasoning)

–salt and pepper

–tomato (fresh, 2 slices, chopped)

–capers (bottled, 1 to 2 tablespoons, to taste)

–olive oil

–white wine

1 – Place the catfish in a long, covered, baking dish.  Season the top with salt, pepper, Mrs. Dash, and olive oil.  Fill dish with one-half inch of white wine.  Microwave on high for 3 minutes.

2 – Turn over the catfish, carefully.  Season with salt, pepper, Mrs. Dash, and a few drops of olive oil.  Place chopped tomato and capers on top.  Microwave on high for another 3 minutes.

3 – Using a very sharp knife, cut the catfish into two pieces.  Serve one piece for each dinner guest. Serve the catfish hot, with some tomato and capers on top, and white wine sauce to moisten.

–recipe original.

CHILLED TUNA STEAK SALAD WITH BASIL – FRESH TOMATO – GREEN ONIONS – FETA IN MAYONNAISE

For 4:

–tuna steak (1, medium size)

–basil (fresh if possible, 2 tablespoons fresh, 1 teaspoon dried)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, chopped fine)

–feta cheese (broken apart, 3 heaping tablespoons)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high. When finished, remove cover to allow to cool.

2 – Place chopped tomato, sprinkled with basil, and chopped green onions and feta cheese in a mixing bowl.  Set aside.

3 – Flake the tuna with a fork/knife.  Add to the mixing bowl with the vegetables.

4 – Mix all with a light amount of mayonnaise (to taste).  Stir.  Place in refrigerator until time for dinner.

5 – Serve the tuna steak salad chilled.

–recipe original.

CHICKEN SPRINKLED WITH BREADCRUMBS & PARSLEY IN BROTH WITH A RAW CHILLED SAUCE OF PUREED BANANA PEPPERS – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–parsley (fresh if possible, 2 chopped tablespoons fresh OR 1 teaspoon dried)

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

–banana peppers (3 fresh, sliced)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

–olive oil

1 – Slice the banana peppers and place in a food processor.  Add 1 tablespoon of minced garlic and 2 tablespoons of extra virgin olive oil.  Pulse until smooth.  Set aside.

2 – Place the chicken in a covered baking dish with the chicken broth. Season with salt and pepper.  Sprinkle lightly with breadcrumbs and the chopped parsley.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, with the chilled pepper sauce on the side.

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

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

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

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

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

SALMON WITH BALSAMIC AND MINCED GARLIC TOPPED WITH GREEN ONIONS & ON A BED OF HERB MASHED POTATOES

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

–balsamic vinegar (bottled, one-eighth cup)

–minced garlic (in a jar, 1 tablespoon)

–green onions (2 stalks, chopped)

–potatoes (2, medium)

–herbs (I used parsley, marjoram, thyme, and oregano, but you can substitute your favorites; 1 teaspoon each, dried)

–milk (almond, soy, or dairy, 1 tablespoon to start pulsing, plus more for viscosity)

–salt and pepper

–olive oil

1 – Scrub the potato jackets, but leave them on.  Cut up potatoes into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 8 minutes on high.  When finished, and have cooled a little, place the potatoes in a food processor, and add the herbs, salt and pepper to taste, and, gradually, milk to reach the right consistency.  Pulse until smooth.

2 – Spread the mashed potatoes in a covered baking dish.  Place the salmon on top.  Drench in balsamic vinegar.  Spread the minced garlic on top, and then salt and pepper to taste.  Finish with chopped green onions and a few drops of olive oil.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon and potatoes hot.

–recipe original.

CHILLED SHRIMP SALAD WITH CELERY – GREEN PEPPER – GREEN ONIONS – EGGS – LEMON JUICE & DRESSED WITH LIGHT MAYONNAISE

For 4:

–shrimp (1 pound, medium, microwaved in Old Bay seasoning then shelled)

–celery (one-half cup, diced small)

–green bell pepper (one-half cup, diced small)

–green onions (2 stalks, diced)

–eggs (2, microwaved)

–salt and pepper (to taste)

–light mayonnaise (I used Duke’s light mayonnaise, small amount to lightly coat)

–lemon juice (fresh, just a sprinkle)

1 – Place one-half cup of water in a large, uncovered, wide-mouthed baking dish.  Follow directions on the package for Old Bay seasoning.  Stir well.  Add shrimp to the seasoned water.  Microwave on high for 4 minutes.  Let cool.

2 – When the shrimp have cooled, shell and cut each medium shrimp into about four pieces.  Place in a large mixing bowl.  Add celery, green bell pepper, and green onions. 

3 – In a small, covered, microwaveable bowl, place 2 eggs.  Break the egg yolk (very important to avoid exploding in the microwave).  Microwave the eggs for 1 minute on high.  When the eggs have cooled, criss-cross with a knife and fork to cut into small pieces.  Add the cooled, diced eggs to the salad.

4 – Season with salt and pepper, to taste.

5 – Toss, to taste, a small amount of light mayonnaise with the salad.  Then sprinkle lightly with fresh lemon juice.

6 – Serve the salad chilled.

–shrimp salad adapted from the recipe of my sister-in-law and mother-in-law.

COD WITH SAUCE OF CRAB MEAT – CHERRY PRESERVES – BALSAMIC VINEGAR & TOPPED WITH GREEN ONIONS & PECAN CHIPS

For 4:

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

–crab meat (one-half small can, drained)

–cherry preserves (half a jar)

–pecan chips (one-fourth cup)

–balsamic vinegar (one-eighth cup)

–green onions (3 stalks, chopped)

–salt and pepper

–olive oil

1 – In a small mixing bowl, place cherry preserves.  Add balsamic vinegar slowly, stirring well.  Add drained crab meat, again stirring.  Finish with a few drops of olive oil.

2 – Place the cod in a covered baking dish.  Season with salt, pepper, and olive oil.  Pour the sauce over the top.  Chop the green onions, and sprinkle on top.  Finish with the pecan chips.

3 – Microwave the cod for 6 minutes on high; then microwave for 6 minutes on 50 percent power.

4 – Serve the cod and sauce hot.

–cod and sauce inspired by food.com web site.

MEDITERRANEAN SEAFOOD TRIO OF SHRIMP – COD – CRAB MEAT WITH POTATOES – TOMATO – ONION & SEASONED WITH BASIL – OREGANO – MINCED GARLIC IN CLAM JUICE SAUCE ATOP JASMINE RICE

For 4:

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

–shrimp (half a dozen, already cooked, tail-off, shell off)

–crab meat (canned, 2 tablespoons)

–potatoes (2, medium, cut in 1-inch pieces)

–tomato (fresh, vine-ripened (if possible), medium, cut in 1 – inch pieces)

–onion (one-half, sliced)

–basil, oregano (fresh if possible; 2 tablespoons of each, fresh; or 1 teaspoon of each, dried)

–minced garlic (1 tablespoon)

–clam juice (bottled, one-fourth cup)

–salt and pepper (to taste)

–olive oil (several drops, to taste)

1 – Place the cut-up potatoes in a covered baking dish.  Add the tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes. 

2 – When finished, nestle the cod amid the vegetables.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil.  Microwave on high for 8 minutes. 

3 – When finished, top the cod with the cooked crab meat and cooked shrimp.  Microwave, to heat, for 1 minute more.

4 – Serve the cod and vegetables hot, atop jasmine rice (for recipe, see the microwave instructions that come with the brand you buy).

–recipe original.

LEMON CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS – SLICED ALMONDS – GREEN ONIONS IN BROTH

–6 chicken tenderloins or breast strips

–lemon juice (1 squirt)

–garlic – herb breadcrumbs

–sliced almonds (one-third small package)

–green onions (2 stalks, chopped)

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

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the chicken broth.  Sprinkle lightly with garlic – herb breadcrumbs.   Drench in lemon juice.  Season, to taste, with salt and pepper.  Sprinkle chopped green onion and almonds on top.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Serve the chicken hot.

–recipe original.

HONEY – GLAZED SALMON SPRINKLED WITH LEMON JUICE – GREEN ONIONS – PARSLEY IN CLAM JUICE – SOY SAUCE ATOP JASMINE RICE

For 4:

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

–honey (1 tablespoon)

–clam juice (one-eighth cup)

–soy sauce (one-eighth cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–parsley (1 handful, chopped)

–salt and pepper

–olive oil

–jasmine rice

 

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Set aside.

 2 – In a measuring cup, place honey.  Slowly add clam juice, soy sauce, and a few drops of olive oil, stirring vigorously.  Pour atop the salmon.  Sprinkle salmon with green onions and parsley.  Finish with a drop or two of olive oil.

3 – Serve the salmon hot, atop jasmine rice (brands differ in microwave cooking instructions; follow directions on the package).

–recipe original.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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

BAKED COD ROLLED IN BREADCRUMBS WITH SLICED ALMONDS – PARMESAN – PARSLEY & TOPPED WITH LEMON SLICES

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

–breadcrumbs (plain, boxed, one-third cup)

–sliced almonds (one-third small package)

–Parmesan cheese (shredded, 3 tablespoons)

–parsley (fresh if possible, 1 handful, chopped)

–salt and pepper

–olive oil

–lemon (1, fresh, sliced)

1 – Place the cod in a plastic bag.  Season, to taste, with salt and pepper.  Add several drops of olive oil.  Massage the bag so that the oil covers the cod.  Set aside.

2 – On a large plate, place breadcrumbs, sliced almonds, parley, and Parmesan cheese.  Roll the cod in the breadcrumb mixture.  Place in a covered baking dish with one-eighth cup of water.

3 – With a very sharp knife, slice a lemon.  Place the lemon atop the cod.  Microwave the cod on high for 8 minutes.

4 – Serve the cod hot.

–cod inspired by the French Microwave Cookbook.

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

ITALIAN CHICKEN CACCIATORE WITH OREGANO – MINCED GARLIC – ONION – FRESH TOMATO – BABY BELLA MUSHROOMS – RED BELL PEPPER IN RED WINE – CABERNET MARINARA SAUCE ATOP BOWTIE PASTA

–6 chicken tenderloins or breast strips

–oregano (fresh if possible, 2 tablespoons fresh; or one-half teaspoon dried)

–onion (one-half, sliced)

–tomato (1, medium, chopped)

–baby bella mushrooms (1 handful of sliced)

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

–minced garlic (1 tablespoon, in a jar)

–red wine (one-quarter cup)

–cabernet marinara sauce (I used Newman’s Own; one-half container)

–bowtie pasta (1 cup, dry)

–salt and pepper

–olive oil

1 – Place the chopped tomato on a cutting board.  Season with salt, pepper, and oregano.  Then place the seasoned tomato in a covered baking dish.  Add onion, baby bella mushrooms, red bell pepper, minced garlic, red wine, and cabernet marinara sauce.  Season with olive oil.  Stir.  Microwave on high for 4 minutes.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 9 minutes.  When finished, check a center piece of chicken to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

3 – Serve the chicken and sauce hot, atop pasta (microwave pasta in water to cover, and salt to taste, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–chicken cacciatore inspired by the Campbell Soup Cookbook.

WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.

OLIVE OIL – & GARLIC – SEASONED SALMON WITH OREGANO – CAYENNE – LEMON – PARSLEY

For 4:

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

–olive oil

–minced garlic (in a jar)

–oregano (if fresh, 2 tablespoons, chopped; if dried, 1 teaspoon)

–cayenne pepper (optional, one-fourth teaspoon, or to taste)

–lemon juice (bottled)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

1 – Place salmon in a covered baking dish with one-fourth cup water.  Drench in lemon juice.  Season with minced garlic (spread upon the salmon), oregano, cayenne pepper (optional), salt, pepper, and parsley (on top).  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–inspired by primavera kitchen; original recipe used butter as seasoning.

CHICKEN & CORNBREAD DRESSING WITH MOLASSES – GREEN ONIONS – PAPRIKA – GARLIC – NUTMEG – CAYENNE IN MILD LIME JUICE SAUCE  

For 4:

–6 chicken tenderloins or breast strips

–cornbread stuffing (2 cups; I used Pepperidge Farm)

–chicken broth (boxed, non-fat, low sodium)

–molasses (3 tablespoons)

–green onions (3 stalks, diced)

–paprika (one-half teaspoon, bottled)

–minced garlic (in a jar, 1 tablespoon)

–nutmeg (bottled, one-eighth teaspoon)

–cayenne pepper (bottled, one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the stuffing in a covered baking dish.  Add chicken broth to one-half the height of the stuffing.  Season with olive oil.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish with one-fourth cup water.  Drench in lime juice.  Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper.  Spread the minced garlic on top.  Then pour molasses on top.  Sprinkle with green onions.  Finish with a few drops of olive oil.

3 – Microwave the stuffing/dressing on high for 3 minutes.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken, hot, atop the dressing.

–chicken adapted from Real Simple magazine.

A Simple Dinner:  PARSLEYED CHICKEN IN A SWEET ORANGE MARMALADE – WHITE WINE SAUCE ATOP GARLIC BOWTIE PASTA

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)

–sweet orange marmalade (bottled, 3 heaping tablespoons)

–white wine (cooking wine is fine; one-fourth cup)

–salt and pepper

–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)

–minced garlic (in a jar, 1 tablespoon)

–olive oil

1 – Place pasta in an uncovered baking dish.  Add garlic and one-half teaspoon of salt.  Just cover the pasta with water.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – In a small mixing bowl, place the marmalade.  Slowly add the white wine, stirring vigorously.  Set aside.

3 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Pour the marmalade/wine sauce on top.  Season with olive oil (to taste).  Sprinkle parsley on top.

4 – Microwave the chicken for 8 minutes on high.

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

–recipe original.

CHILLED SHRIMP SERVED ON ICE WITH SPICY REMOULADE SAUCE

For 2:

–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)

Remoulade sauce (1 cup):

–mayonnaise (two-thirds cup)

–Dijon mustard (2 heaping tablespoons)

–Creole seasoning (1 heaping tablespoon)

–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)

–lemon juice (bottled, 1 tablespoon)

–paprika (bottled, 1 teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-fourth teaspoon)

1 – Stir all the ingredients together for the remoulade sauce.  Keep in refrigerator until ready for dinner.  Sauce is better if made two hours in advance.

2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.

–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.

TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

–Vidalia onion (one-half, medium, sliced)

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

CHILI – ROASTED COD WITH SRIRACHA – OREGANO – CUMIN IN LIME JUICE

For 4:

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

–sriracha sauce (chili, bottled)

–oregano (fresh if possible, leaves from 3 stems; or dried, one-half teaspoon)

–cumin (one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-fourth cup of water.  Drench in lime juice.  Season with oregano and cumin (amounts above), salt, pepper, and olive oil.  Spread three thin (one-eighth inch width) ribbons of sriracha sauce lengthwise along the cod.

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

3 – Serve the cod hot.

–cod adapted from Real Simple magazine.