COD SPRINKLED WITH SLICED ALMONDS & LEMON ZEST IN AN APRICOT – DIJON SAUCE

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

–sliced almonds (one-third small package)

–lemon zest (lemon peel)

–lemon juice

–apricot preserves (one-third cup)

–Dijon mustard

–salt and pepper

–olive oil

1 – Place one-third cup of apricot preserves in a measuring cup.  Add 1 tablespoon of Dijon mustard.  Stir. 

2 – Place cod in a covered baking dish without water.  Drench in lemon juice.  Season with salt, pepper, lemon zest, and olive oil.  Spread the apricot – Dijon sauce over the top.  Sprinkle with one-third small package of sliced almonds. 

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

4 – Serve the cod hot.

–cod adapted from the food.com web site.

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PARSLEYED CHICKEN IN CITRUS SAUCE WITH PEACHES – ORANGE JUICE – APRICOT PRESERVES

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–salt and pepper

–olive oil

–peaches (half a can of sliced peaches, with sauce)

–orange juice (one-fourth cup)

–apricot preserves (1 large tablespoon)

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Place half a can of sliced peaches in a food processor, including the sauce.  Place 1 large tablespoon of apricot preserves in the processor.  Place one-fourth cup of orange juice in the processor.  Add 1 teaspoon of cornstarch.  Puree the fruit.  Then pour atop the chicken.  Season with parsley and olive oil.  The chicken will be covered with the sauce until cooking is finished, at which time the chicken will be visible.  Microwave for 7 minutes on high.  When finished, cut open 1 tenderloin or breast strip to be sure that the dish is done.

2 – Serve the chicken hot, covered in sauce.  I also served zipper peas, corn, and broccoli (recipes, see the search box on this blog).

–inspired by Citrus Sorrento chicken at the Olive Garden restaurant.

APRICOT SALMON WITH HONEY – DEJON – WHITE WINE / BACON – FLAVORED SPICY LENTILS / CREAMY PAPRIKA SUMMER SQUASH WITH VIDALIA ONION / POTATOES OREGANO

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

–apricot preserves

–honey

–Dejon mustard

–white wine

–lentils (dried; no need to soak)

–Creole seasoning (or Cajun)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–Vidalia onion (1, medium)

–summer squash (5 or 6 small)

–paprika

–yogurt (non-fat, plain)

–mayonnaise

–potatoes (4 or 5 small)

–oregano

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker, well ahead of dinnertime.   Add 2 and one-half cups of chicken broth.  Season with one-half teaspoon of salt, Creole seasoning, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep slow cooker on “warm” until time for dinner.

2 – Scrub the potatoes and slice into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Peel and slice the squash.  Slice the onion.  Place squash and onion in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Microwave for 4 minutes on high.

4 – Place the salmon in a covered baking dish.  In a separate small bowl, place one-fourth cup of white wine, 1 tablespoon of Dejon mustard, 2 tablespoons of honey, and one-fourth cup of apricot preserves.  Stir well.  Pour the sauce over the salmon.  Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute more.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.  Spoon the sauce over the squash just before serving.

6 – Serve the salmon hot, with the potatoes, squash, and lentils as sides.

–salmon adapted from “my recipes” web site (Randy Mayor); other recipes original.