MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

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

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

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MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

BOURBON STREET CHICKEN WITH APPLE JUICE – BROWN SUGAR – BALSAMIC – CATSUP – CAYENNE – GINGER – SOY SAUCE

Note:  Rating on web is 5 out of 5, with almost 3,000 reviews.

–4 chicken tenderloins or breast strips

–apple juice

–brown sugar

–balsamic vinegar

–catsup

–cayenne pepper

–ginger (ground, bottled)

–soy sauce

–water

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.

2 – Place 6 tablespoons of soy sauce in a mixing bowl; 5 tablespoons of apple juice; 1 tablespoon of catsup; 2 tablespoons of brown sugar; 6 tablespoons of water.  Season with ginger, a few drops of balsamic vinegar, and cayenne pepper.  Stir well, and then pour over the chicken.  Season with a few drops of olive oil.

3 – Microwave on high for 6 minutes.

4 – Serve the chicken hot, atop jasmine rice (for recipe for rice, use the search box on this blog).

–adapted from food.com web site; original recipe comes from Bourbon Street, New Orleans.

THYME CHICKEN WITH APPLES – ONION – GARLIC – DEJON IN AN APPLE SAUCE / WILD RICE WITH HERBS  

–4 chicken tenderloins or breast strips

–thyme

–apples (2, medium, peeled and sliced)

–onion (one-half, medium)

–garlic powder

–Dejon mustard (2 tablespoons)

–apple juice

–salt and pepper

–olive oil

–wild rice (boxed, quick-cooking)

 

1 – Slice the onion and place in a covered baking dish with one-quarter cup of apple juice.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high.  Peel and slice the apples.  Place in the dish with the onion.  Season with salt, pepper, thyme, garlic powder, and olive oil.  Drop, in small amounts, a total of 2 tablespoons of Dejon mustard on top.  Stir.  Microwave on high for 5 minutes.  Nestle the chicken among the apples and onion.  Season the chicken with salt, pepper, thyme, garlic powder, and a little more olive oil.  Set aside.

2 – Empty the rice into a large, wide-mouthed, covered baking dish.  Empty the herb packet.  Add 1 and three-fourths cup of water to the rice and herbs.  Season with olive oil.  Microwave on high for 10 minutes.

3 – Microwave the chicken for 7 minutes (longer because of the volume of apples and onion).

4 – Serve the chicken and apples with sauce on top of the wild rice.

–chicken adapted from Real Simple; wild rice original adapted for microwave from package instructions.