CATFISH AMANDINE TOPPED WITH SLICED ROASTED ALMONDS – LEMON CIRCLES – CHOPPED PARSLEY AND SEASONED WITH GARLIC – HERB BREADCRUMBS

A simplified version of an amandine recipe, just as good with catfish rather than trout. . .

For 2:

–catfish fillets (2, medium size; size of 2 decks of cards, one-half pound)

–sliced roasted almonds (packaged, one-third cup)

–lemon (1, sliced thin)

–chopped parsley (fresh, 1 handful)

–garlic – herb breadcrumbs (just enough for a light sprinkle on the fish)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the catfish fillets in a large, covered baking dish, flat, side by side. Do NOT add liquid of any kind. Sprinkle with garlic – herb breadcrumbs; be sparing so as not to overpower the other flavors.

2 – Season with salt and pepper. Slice a chilled lemon with a very sharp knife carefully into 4 circles. Place atop the catfish. Sprinkle almonds on top of the fish, next. Then drop chopped parsley atop. Fiinish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes, tops. You need less time in the microwave because no liquid was added to the dish.

4 – Serve the catfish hot.

–catfish recipe inspired by the Catfish Institute web site.

MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

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

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

TRADITIONAL SICILIAN TRAPANESE [TOMATO – ALMOND PESTO] OF DICED TOMATOES – BASIL – MINCED GARLIC – RED WINE – PARMESAN – SLICED ALMONDS – CAYENNE – EXTRA VIRGIN OLIVE OIL SERVED WITH PACIFIC COD FILLET TOPPED BY BASIL & PARMESAN

The term “trapanese” is what this delectable tomato pesto is called in Sicily. . .

For 2:

Trapanese:

–diced tomatoes (one-half can, drained)

–sliced almonds (one-third cup)

–Parmesan cheese (one-third cup)

–red wine (one-quarter cup)

–cayenne (one-quarter teaspoon; or to taste; also optional)

–basil (dried; 2 tablespoons)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil (3 tablespoons; or to taste)

1 – Place all ingredients in a small mixing bowl. Stir well.

2 – Place in a covered baking dish. Microwave on high for 3 minutes.

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

–Parmesan cheese (shredded; a sprinkle on top to taste)

–basil (1 teaspoon)

–salt and pepper

3 – Place the cod in trapanese. Spoon sauce on top. Then season with salt, pepper, and basil. Sprinkle Parmesan cheese on top.

4 – Microwave for 7 minutes and 20 seconds.

5 – Serve the cod and trapanese hot.

–trapanese adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

ALMOND – ENCRUSTED SALMON FILLET WITH LEMON – HONEY – BALSAMIC VINEGAR – CLAM JUICE SAUCE

My husband calls this worthy of company. . .

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

–almonds (crushed in food processor, 4 teaspoons)

–lemon juice (3 squirts)

–honey (3 tablespoons)

–balsamic vinegar (3 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Spoon balsamic vinegar over the top.  Season with salt and pepper.  Spoon honey over the top.  Drizzle with extra virgin olive oil.

2 – Microwave the salmon for 3 minutes on high.  Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe original.

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.

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 Simple Dinner:  CHICKEN ALMOND CRUNCH

Children will love this as finger food. . .

For 2:

–4 chicken tenderloins (organic)

–crushed almonds (25 to 50 roasted, salted almonds, ground in a food processor)

–extra virgin olive oil

–salt and pepper

1 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add 3 tablespoons extra virgin olive oil.  Coat the chicken with the olive oil.

2 – Place ground almonds on a large plate.  One by one, press the chicken tenders into the crushed almonds.  Then place in a covered baking dish.  Do not let the chicken tenders touch each other, and do NOT add water.

3 – Microwave for 4 minutes on high.  Chicken will be crispy and slightly overcooked, best for finger food.

4 – Serve the chicken almond crunch hot, but it is also good cold, right out of the refrigerator as leftovers.

–recipe original.

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.

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.