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.

A Simple Dinner:  HONEY – GLAZED SALMON FILLET TOPPED BY PECAN CHIPS AND IN A LEMON – CLAM JUICE SAUCE

If you like pecans and have them on hand, this recipe is an easy, tastes-gourmet, choice for the end of a busy day. . .

For 2:

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

–honey (2 tablespoons, drizzled, bottled)

–pecan chips (one-quarter cup, packaged)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour in the clam juice.  Then squirt lemon juice directly on the salmon.  Season with salt and pepper.  Place pecan chips on top.  Then drizzle honey to taste.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes.  Salmon is best if slightly undercooked; it should be flaky but not red.

3 – Serve the salmon hot.

–recipe original

BREADED COD SPRINKLED WITH ROSEMARY & PARSLEY AND PLACED ON A BED OF ITALIAN TOMATOES – GREEN PEAS – CHOPPED ONION ATOP POLENTA

This is a choice combination for Edward Giobbi, my favorite chef. . .

For 4:

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

–rosemary (1 tablespoon, bottled)

–parsley (1 tablespoon, bottled)

–Italian tomatoes (I used Pomi; 1 cup, boxed)

–green peas (frozen; 1 cup)

–chopped onion (one-quarter cup)

–salt and pepper

–extra virgin olive oil

–polenta (follow package instructions; a generous amount of polenta will result, but excess can be frozen in meal-size servings)

1 – Place the tomatoes, green peas, and chopped onion in a large, covered baking dish.  Season with rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place one-half cup breadcrumbs on a large plate.  Place cod atop the breadcrumbs.  Generously sprinkle with olive oil.  Turn the cod to coat with breadcrumbs. 

3 – Place the breaded cod atop the vegetables in the baking dish.  Sprinkle with parsley, rosemary, and olive oil.  Spoon some of the sauce atop the cod.

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

5 – Serve the cod hot, atop polenta.

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

CHEESE – GARLIC – LEMON CHICKEN TENDERS WITH SHREDDED PARMESAN – SHREDDED MOZZARELLA – MINCED GARLIC – LEMON PEPPER – LEMON JUICE – SUGAR – PARSLEY

The sweetness of sugar eliminates the “bite” of the lemon, creating a sweet and sour flavor that pleases. . .

For 2:

–3 chicken tenderloins

–Parmesan cheese (one-eighth cup, packaged)

–mozzarella cheese (one-eighth cup, packaged)

–minced garlic (1 tablespoon, bottled)

–lemon pepper (bottled, 1 tablespoon)

–lemon juice (bottled, 4 or 5 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Sprinkle with lemon juice.  Season with salt, pepper, lemon pepper, sugar, and garlic.  Sprinkle the cheese on top.  Then finish with parsley and a drop or two of olive oil (the cheese will create the fat in the recipe).

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, replace in the microwave for 30 seconds more.

3 – Serve the chicken hot.

–recipe adapted from Real Simple magazine.

INDIAN – SPICED SALMON FILLET GLAZED IN HONEY & SPRINKLED WITH CORIANDER – CUMIN – TURMERIC – CAYENNE – GINGER – PARSLEY IN WHITE WINE VINEGAR SAUCE

Honey is the secret ingredient that makes this recipe outstanding. . .

For 2:

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

–honey (2 tablespoons, bottled)

–coriander, cumin, turmeric, ginger (one-half teaspoon, bottled)

–parsley (bottled, 1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, bottled)

–white wine vinegar (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Pour the white wine vinegar over the salmon.  Sprinkle with coriander, cumin, turmeric, ginger, parsley, salt, pepper, and cayenne pepper.  Drizzle honey over the top.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes and 20 seconds.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe adapted from Real Simple magazine.

CHILLED ARTIFICIAL CRAB LEGS SALAD SEASONED WITH LEMON PEPPER AND STIRRED WITH ASPARAGUS – BUTTON MUSHROOMS – ONION – MAYO

Artificial crab legs are actually cod, and a half pound of cooked cod, broken apart, can be substituted. . .

For 4:

–artificial crab legs (packaged, 8 ounces, cut apart)

–lemon pepper (1 tablespoon, bottled)

–asparagus (cooked from frozen, 8 ounces, cut into 1 – inch lengths)

–button mushrooms (5 or 6, canned)

–onion (one-quarter cup, chopped, raw)

–mayonnaise (1 heaping tablespoon; do not use too much)

–salt and pepper

1 – Cook the asparagus according to package instructions.  Let cool in the refrigerator.

2 – Place the cut artificial crab legs in a serving dish.  Add cold asparagus, button mushrooms, raw onion, salt, pepper, lemon pepper, and mayonnaise.  Fold ingredients gently.

3 – Top the dish with a sprinkle of lemon pepper.

4 – Serve the salad chilled.

–recipe original.

PARSLEYED BAKED COD SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH BUTTON MUSHROOMS & MINCED GARLIC IN A WHITE WINE VINEGAR SAUCE

Any white fish will do just fine. . .the garlic makes the dish with mushrooms work best. . .

For 2:

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

–parsley (dried, 1 tablespoon, bottled)

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

–mushrooms (button, bottled, 4 or 5)

–minced garlic (bottled, 1 tablespoon)

–white wine vinegar (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine vinegar, pouring over the cod.  Season the cod with salt and pepper.  Sprinkle breadcrumbs and minced garlic on top.  Add mushrooms.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod with mushrooms hot.

–recipe original.

A Comfort Dish:  CHICKEN BAKE WITH SHREDDED MOZZARELLA & PARMESAN CHEESES – TOMATOES – PARSLEY – BROWN RICE

This has the flavor, almost, of a chicken pizza. . .

For 2:

–3 chicken tenderloins (room temperature)

–mozzarella cheese (one-quarter cup)

–Parmesan cheese (shredded, one-quarter cup)

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

–parsley (dried, 1 tablespoon, bottled)

–brown rice (cooked, two-thirds cup)

–salt and pepper

–extra virgin olive oil

1 – Place in a large, covered baking dish, in order, first the brown rice, then tomatoes, then both cheeses.  Season with salt, pepper, parsley, and just a drop or two of extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, parsley, and, again, just a drop or two of extra virgin 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 and vegetables hot.

–recipe original.

CHILLED COD SALAD TARRAGON WITH BUTTON MUSHROOMS – ENGLISH PEAS – SHREDDED CARROTS – CHOPPED ONIONS – MAYO

I chose all ingredients that meld together well on the palate. . .

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

–tarragon (to taste, 1 to 2 tablespoons, dried, bottled)

–button mushrooms (one-third cup, bottled)

–English peas (green peas, one-half cup, frozen)

–shredded carrots (fresh, one-half cup)

–chopped onions (one-quarter cup)

–mayonnaise (to taste, do not overdo)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil; do NOT add water or other liquid.  Microwave on high for 7 minutes.  When finished, break apart while in the baking dish.  This will be your serving dish.

2 – Place peas and onions in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 4 minutes.  When finished, add to the cod.

3 – Add shredded carrots to the cod and vegetables.  Season with salt and pepper.

4 – Gently fold 1 heaping tablespoon of mayonnaise into the cod and vegetables.  Finish with a sprinkling of tarragon on top.

5 – Chill for at least 1 hour in the refrigerator.  Serve the cod salad cold.

–recipe original.

BAKED SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

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

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.