COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

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

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.

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ALMOND – ENCRUSTED OVEN FRIED CHICKEN TENDERS

For 4:

–6 chicken tenderloins or breast strips

–almonds (one-third cup crushed almonds; use a food processor)

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

–salt and pepper

–olive oil

1 – Place the breadcrumbs and crushed almonds on a large plate.  Place the chicken in a plastic bag, season with salt, pepper, and olive oil.  Then roll the chicken in the crumbs.

2 – Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 5 minutes.  When finished, test a center piece to be sure that the chicken is done,

3 – Serve the chicken tenders hot.

–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.

SOUTHWEST CHICKEN ALMANDINE WITH CORIANDER – CUMIN – CAYENNE IN CREAM SAUCE ATOP BROWN RICE

For 4:

–6 chicken tenderloins or breast strips

–sliced almonds (one-half small package)

–coriander, cumin, cayenne (bottled)

–almond creamer (or dairy or soy)

–salt and pepper

–olive oil

1 – Place a small amount of almond (or dairy or soy) creamer in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the chicken in the creamer.  Season with salt, pepper, coriander, cumin, cayenne, and olive oil.  Sprinkle one-half small package of sliced almonds on top of the chicken.

3 – Microwave on high for 5 minutes; then microwave for 5 minutes on 50 percent power (to prevent creamer from bubbling out of the dish).

4 – Serve the chicken and sauce hot, atop brown rice (place two-thirds cup of brown rice and two-thirds cup of water, with salt and olive oil, in a covered dish and microwave for 5 minutes)

–recipe original.

CHICKEN MOLE (CHOCOLATE!) WITH TOMATO – ALMONDS – SESAME – CINNAMON – CLOVES – PEPPERS – GARLIC – OREGANO AND ATOP FAJITA BREAD

Note:  This is an easy-to-cook version of an exotic dish, with my husband giving it 5 stars out of 5.  Mole sauce originated in Mexico and is part of traditional cuisine in Central America and the Caribbean.

–4 chicken tenderloins or breast strips

–tomato (fresh, chopped, medium)

–cinnamon

–ground cloves

–almonds (minced in a food processor, about 12)

–chicken broth (non-fat, low sodium)

–sesame seeds

–pickled banana peppers (in a jar)

–oregano

–garlic powder

–dark chocolate (1 2” by 2” square, broken apart)

–salt and pepper

–fajita bread (small size)

1 – Place the chicken in a slow cooker.  Chop 1 medium tomato, and place in the cooker.  Add 2 chopped tablespoons of pickled banana peppers.  Mince 12 almonds in a food processor, and add to the cooker.  Add one-fourth cup of chicken broth to the cooker.  Season with sesame seeds, oregano, garlic powder, salt, pepper, cinnamon, and ground cloves.  Stir well.  Cook on low for 5 hours.  After 5 hours, remove the chicken to a plate, and shred with 2 forks; then return to the cooker.  Break apart a 2” by 2” square of dark chocolate, and add to the cooker.  Stir all ingredients very well.  Continue cooking on low for 30 more minutes, making for 5 and one-half hours in all.  Place setting on “warm” until time for dinner.

2 – For 2 people, microwave 2 slices of fajita bread on high for 30 seconds.  Keep warm.

3 – Ask dinner guests to place the fajita bread on their plate, and top with the chicken mole, spreading the chicken mole across the bread.  Serve additional sesame seeds for a garnish.

–chicken mole adapted from Eating Well magazine (May/June 2016).

BUTTERED ALMOND CHICKEN ROLLED IN HERB BREADCRUMBS & TOPPED WITH LEMON SLICES & PARSLEY

–4 chicken tenderloins or breast strips

–Promise margarine (heart-healthy)

–sliced almonds (one-eighth cup)

–breadcrumbs (herb, packaged; I used Pepperidge Farm)

–lemon (1, sliced)

–parsley (fresh if possible)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a generous amount of herb breadcrumbs (fine) in the bag.  Shake well.  Place the breaded chicken in a covered baking dish.  Set aside.

2 – Place 2 tablespoons of margarine in a small, covered, microwaveable bowl, along with one-eighth cup of sliced almonds.  Microwave on high for 30 minutes.  Stir.  Spread the buttered almonds atop the chicken.

3 – Wash and slice a lemon with a very sharp knife.  Place the lemon slices atop the chicken and almonds.  Sprinkle with parsley.

4 – Microwave the chicken for 5 and one-half minutes.

5 – Serve the chicken hot.  I also served bean soup, cauliflower with onion, and a salad (recipes, see the search box on this blog).

–chicken adapted from the food.com web site.

COD WRAPPED IN BREADCRUMBS WITH ALMONDS – LEMON – PARSLEY

–cod (size of 3 decks of cards, one-half pound

–plain breadcrumbs (boxed)

–almonds (sliced, one-third small package)

–lemon juice

–parsley (fresh if possible)

1 – Place the cod in a plastic with a little lemon juice and olive oil.  Season with salt and pepper.  Pour one-third cup of plain breadcrumbs in the plastic bag.  Shake well.

2 – Place the cod in a covered baking dish with a little water.  Sprinkle sliced almonds and chopped parsley on top.  Season a little more with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot.  I also served squash with onions and Bac’n pieces, baby lima beans, and a salad (recipes, see the search box on this blog).

–adapted from To the Taste of a King (Colonial Dames of Louisiana).

CRUSHED ALMOND SALMON & BROCCOLI WITH GARLIC IN SOY SAUCE ATOP BROTH QUINOA / BACON – FLAVORED BARBECUED BEANS WITH ONION & WORCESTERSHIRE SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–crushed almonds (use a food processor)

–broccoli (half a head, fresh)

–garlic powder

–soy sauce

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–great Northern beans (dried; soak overnight)

–Bac’n pieces (soy bacon)

–barbecue sauce (bottled; I use original Bull’s Eye)

–onion (1, medium)

–Worcestershire sauce

 

1 – Place two-thirds cup of previously soaked great Northern beans in a slow cooker.  Add 1 chopped, medium onion.  Add 1 cup of barbecue sauce with 1 tablespoon of Worcestershire sauce.  Add chicken broth just a little above the top of the food.  Cook on low for 6 hours.  Place the setting on “warm” until time for dinner.

2 – Place salmon in a large, covered baking dish with a little water.  Add broccoli florets around the salmon.  Season the dish, including the broccoli, with salt, pepper, garlic powder, and olive oil.  Sprinkle crushed almonds atop the entire dish.  Add one-third cup of soy sauce.  Set aside.

3 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 6 minutes on high.

5 – Serve the salmon and broccoli atop the quinoa, with the barbecued beans as a side.

–salmon, broccoli, and quinoa adapted from Real Simple; barbecued beans original.

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

–salmon (size of 3 decks of cards, one-half pound)

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

3 – Microwave the salmon for 4 and one-half minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

COD WITH CRUSHED ALMONDS – PARSLEY – LEMON IN FAUX BUTTER SAUCE / SMALL YELLOW DUTCH POTATOES WITH DILL / JAPANESE EGGPLANT IN DIP WITH PARMESAN – TOMATO SAUCE – PARSLEY – BANANA PEPPER – ONION – GARLIC

–cod (size of 3 decks of cards, one-half pound)

–almonds (crushed in food processor, 2 tablespoons crushed)

–parsley (fresh if possible)

–lemon juice

–Promise margarine (heart healthy)

–small yellow Dutch potatoes (half a package, fresh)

–dill (fresh if possible)

–salt and pepper

–olive oil

–Japanese eggplant (3, fresh)

–Parmesan cheese

–tomato sauce (one-fourth cup, canned)

–banana pepper (1 inch, chopped finely)

–Vidalia onion (one-half)

–garlic salt

–sugar (1 teaspoon)

–crackers (for eggplant dip)

1 – Wash the Japanese eggplants, and then pierce all around with a fork.  Line up the three eggplants on a plate, and then microwave for 5 minutes on high; turn over and microwave for 5 minutes more.  Let cool (in the refrigerator if in a hurry).  When eggplants have cooled, cut off the stem, and then cut lengthwise.  Rake out the pulp, discarding the skin.  Cut the pulp from the eggplants two ways on a cutting board.  Place in a mixing bowl.  Add to the bowl one-fourth cup of tomato sauce, 1 inch of banana pepper chopped finely, one-half Vidalia onion chopped finely, garlic salt to taste, and 1 teaspoon of sugar.  Stir well.  Place in a serving bowl and then refrigerator until time for dinner.

2 – Wash the Dutch potatoes, and then cut in 2 pieces any that are larger than an inch.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  In a food processor, pulse about a dozen almonds until minced to make 2 tablespoons.  Spread the almonds on top of the cod.  Microwave 1 tablespoon of margarine for 20 seconds, covered.  Pour the margarine over the cod.  Chop the parsley and add on top of the cod.  Microwave on high for 6 minutes, while the first course of eggplant dip is being served.

4 – Serve the Japanese eggplant dip as a first course, with crackers.  Serve the cod hot, with the Dutch potatoes as a side.

–cod adapted from a trout recipe in The Best of French Cooking; other recipes original.