COD TOPPED WITH BANANA PEPPER & GREEN ONIONS IN HOMEMADE BARBECUE SAUCE OF FRESH TOMATO – BROWN SUGAR – LEMON – WORCESTERSHIRE – RED BELL PEPPER – RED WINE – MARINARA SAUCE

For 4:

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

–banana pepper (fresh, chopped)

–green onions (2 stalks, chopped)

–salt and pepper

barbecue sauce:

–tomato (fresh, medium, chopped)

–brown sugar (2 tablespoons)

–lemon juice (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–red bell pepper (one-half, medium, sliced)

–red wine (one-fourth cup)

–marinara sauce (bottled, one-quarter bottle)

–olive oil

1 – Place the chopped tomato, brown sugar, lemon juice, Worcestershire sauce, red bell pepper, red wine, marinara sauce, and a few drops of olive oil in a covered baking dish.  Microwave on high for 5 minutes.

2 – Nestle the cod amid the barbecue sauce.  Season with salt, pepper, and olive oil.  Top with banana pepper and green onions.

3 – Microwave the cod and sauce for 9 minutes on high.

4 – Serve the cod hot, atop jasmine rice, pasta, quinoa, or couscous (recipes, see the search box on this blog).

–cod sauce adapted from the food.com web site.

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BARBECUED CHICKEN WITH HOMEMADE SAUCE

Note:  This is the best barbecue sauce that I have ever found.  A real hit at my house.

For 4:

–6 chicken tenderloins or breast strips

–salt and pepper

The sauce:

–ketchup (two-thirds cup)

–olive oil (2 tablespoons)

–onion bits (bottled)

–onion powder (bottled)

–minced garlic (1 tablespoon)

–brown sugar (3 tablespoons)

–apple juice (3 tablespoons)

–Dijon mustard (1 tablespoon)

–maple syrup (1 tablespoon)

–Worcestershire sauce (2 tablespoons)

–cayenne pepper (to taste, optional)

1 – Place two-thirds cup of ketchup in a covered baking dish.  Add 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 3 tablespoons of brown sugar, 3 tablespoons of apple juice, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, 2 tablespoons of Worcestershire sauce.  Season generously with onion bits and onion powder; cayenne pepper to taste.  Stir thoroughly.  Microwave for 3 minutes on high.

2 – Nestle the chicken amid the sauce.  Season with salt, pepper, and a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 minute more.

–recipe adapted from Real Simple magazine.

COD WITH LEMON & GREEN ONIONS IN BARBECUE SAUCE / BARBECUED BEANS

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

–lemon juice

–green onions (2 stalks, chopped)

–barbecue sauce (bottled; I used Bull’s Eye Original)

–great Northern beans (dried, two-thirds cup, soak overnight)

–chicken broth (non-fat, low sodium)

–onion (1, medium, chopped)

–olive oil

–brown sugar

–Bac’n pieces (soy bacon)

–black pepper

1 – Place the great Northern beans in a slow cooker.  Chop and add 1 medium onion.  Then add 2 tablespoons of brown sugar.  Season with pepper, olive oil, and Bac’n pieces.  Add chicken broth to the top of the beans and onion.  Cook on low for 5 hours; then add one-half cup of barbecue sauce, and cook on high for 45 minutes.  Keep on warm until time for dinner.  (Do not add barbecue sauce before the beans have finished cooking, or the beans will not tender because of the acidic sauce.)

2 – Place the cod in a covered baking dish with a little water.  Drench in lemon juice.  Add salt and pepper.  Add barbecue sauce to taste.  Chop 2 stalks of green onions, and sprinkle on top.  Season with olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the beans as a side.  I also served squash casserole, broccoli, and a salad (recipes, see the search box on this blog).

–recipes original.

BARBECUED SALMON SEASONED WITH RED WINE / BUTTER LETTUCE WITH GREEN GRAPES & FRESH PEAR IN ITALIAN SALAD DRESSING / BROWN RICE IN BROTH / GREEN BEANS WITH SLICED ALMONDS

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

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

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–green grapes (about a dozen, sliced in half)

–pear (fresh, medium, chopped)

–Italian salad dressing

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half package)

1 – Place salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil.  Stir well.  Pour over the salmon.  Set aside.

2 – Pour one-half package of butter lettuce in a mixing bowl.  Slice 12 grapes in half, and add to the bowl.  Wash and then dice a pear, adding to the bowl.  Season with salt and pepper.  Add Italian salad dressing to taste.

3 – Measure two-thirds cup of brown rice, and place in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

4 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Sprinkle one-half small package of sliced almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the salmon for 5 minutes.

6 – Serve the salad as a first course.  Serve the salmon hot, atop the brown rice, with the green beans as a side.

–recipes original.

CRUNCHY OVEN FRIED CHICKEN TENDERS WITH CRUSHED ITALIAN HERB PITA / SPICY BARBECUED NAVY BEANS / TOMATO – AVOCADO – MUSHROOM – GREEN ONION SALAD PLATE

–4 chicken tenderloins or breast strips

–Italian herb pita crackers (Town House, about a dozen crackers)

–salt and pepper

–olive oil

–navy beans (dried; soak overnight)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled, your favorite, one-third cup)

–onion (one-half, medium)

–Bac’n pieces

–cayenne pepper

–parsley (fresh if possible)

–tomato (1, fresh, large)

–avocado (1, medium)

–mushrooms (baby bellas, about six to eight)

–green onion (1 stalk)

–extra virgin olive oil

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of chicken broth.  Add one-third cup of barbecue sauce.  Slice one-half onion, and add to the cooker.  Season with Bac’n pieces, one-half teaspoon of salt, pepper to taste, parsley, and cayenne pepper).  Cook for 6 hours on low, and then cook until dinnertime on high (for more tender beans).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, crush a dozen pita crackers with the back of an ice cream spoon.  Pour in the bag with the chicken.  Shake well.  Place in a covered baking dish with a very small amount of water.  Set aside.

3 – Slice the tomato and place on a serving plate.  Slice the avocado, and also place on the plate.  Quarter the mushrooms, and place on the plate.  Slice the green onion into one-half inch pieces, and add to the plate.  Season with salt, pepper, herbs de provence, and extra virgin olive oil.  Refrigerate until dinner.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the beans and salad as sides.

–recipes original.

BARBECUED COD WITH ONION / WHITE RICE / GREEN PEAS TARRAGON

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

–barbecue sauce (bottled)

–onion (one-half, medium)

–white rice (instant)

–green peas (frozen, packaged)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the cod on top of the onion.  Season with salt, pepper, and olive oil.  Pour barbecue sauce on top of the cod, not too much.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place the green peas in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Microwave the cod for 6 minutes.  Cod is done when it begins to break apart.

5 – Serve the cod, hot, on top of the white rice, with the green peas as a side.

–recipes original.

PAPRIKA & GARLIC BREADED CHICKEN WITH DIPPING SAUCE OF HONEY & SOY / BARBECUED BEANS / BROCCOLI WITH PESTO

–4 chicken tenderloins or breast strips

–paprika

–garlic powder

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–honey

–soy sauce

–ginger

–onion bits

–great Northern beans

–tomato (1, medium)

–onion (one-half, medium)

–barbecue sauce (bottled, your favorite)

–broccoli (1 stalk, medium)

–pesto sauce (or garlic powder, basil and olive oil)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Pour in one-quarter cup of plain breadcrumbs.  Shake.  Place in a covered baking dish.  Season with onion bits.  Add a very small amount of water.  Set aside.

2 – Chop tomato and onion.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Drain the beans in a colander.  Add to the tomato and onion.  Stir.  Pour in one-quarter cup of barbecue sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

3 – Cut florets and stems off of broccoli stalk.  Discard stalk.  Break apart the broccoli, and place in a covered baking dish.  Dot the broccoli with pesto sauce (or sprinkle basil, garlic powder, and olive oil over the broccoli).  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Mix one-third honey to two-third soy sauce.  Season with ginger.  Place in individual dipping sauce containers for the table.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot, with the dipping sauce with the chicken.

–chicken and dipping sauce adapted from “Of Kids and Cows” blog; other recipes original.

A Simple Dinner:  HONEY BARBECUED CHICKEN / CARROTS & ONION WITH DILL

–4 chicken tenderloins or breast strips

–honey

–barbecue sauce (your favorite, bottled)

–salt and pepper

–olive oil

–miniature carrots (about a dozen)

–onion (1, medium)

–dill

1 – Peel and cut the onion into four parts.  Place it in a covered baking dish.  Add a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 8 minutes.  Then add carrots to the same dish.  Season with salt, pepper, dill, and olive oil.   Microwave on high for 4 minutes.

2 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Add a very small amount of water.  Pour a generous amount of barbecue sauce over the whole.  Drizzle a little honey over each piece of chicken.  Season with olive oil.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.

–recipes original.

BASIL BARBECUED SALMON / GREEN BEAN-CORN-ONION SUCCOTASH

–salmon (the size of 3 decks of cards)

–basil (fresh if possible)

–barbecue sauce (bottled)

–green beans (frozen)

–corn (canned)

–onion

–olive oil

–salt and pepper

 

1 – Place salmon in covered baking dish.  Add a very small amount of water.  Salt and pepper. Cover with barbecue sauce (to your taste).  Add tiny snips of basil.  Season with olive oil.  Set aside

2 – Using large baking dish, place two cups of green beans in covered baking dish.  Add one-half can of whole kernel corn.  Chop one-half onion, and add to vegetables.  Season with salt, pepper, and olive oil.  Stir well.  Cook for 6 minutes in microwave on high.

3 – Cook salmon for 4 and one-half minutes.  When cooking time has finished, test center to be sure that salmon is done.  If not, return to microwave for 1 minute.

4 – Serve hot.

–adapted from Real Simple.

BARBECUED CHICKEN / VIETNAMESE NOODLE SALAD

–4 chicken tenderloins or breast strips

–barbecue sauce (see below for recipe)

–olive oil

–salt and pepper

–rice noodles (one cup)

–spinach (fresh, pre-packaged, pre-rinsed)

–red bell pepper (one-half)

–Sriracha sauce or other Asian chili sauce

 

Barbecue sauce:

–catsup

–brown sugar

–salt and pepper

–lemon juice

–Worcestershire sauce

–olive oil

–garlic powder

–Tabasco or other hot sauce

–apricot preserves

 

1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.

2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.

3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.

4 – Serve the hot chicken with the cool noodles.

 

–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.