CHICKEN TENDERS TOPPED WITH RIPE OLIVES AND SLICED GREEN ONIONS – SEASONED WITH THYME – ROSEMARY – MINCED GARLIC IN WHITE WINE

A good choice for folks who like ripe olives. . .if you prepare and marinate ahead of time, that much the better. . .

For 2:

–3 chicken tenderloins

–ripe olives (black olives, sliced, 1 small can drained)

–green onions (2 stalks, chopped)

–thyme (one-half teaspoon, dried)

–rosemary (1 teaspoon, dried)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders on a covered baking dish. Pour in the white wine. Season with salt, pepper, thyme, rosemary, and extra virgin olive oil. Then top with the drained ripe olives and green onions.

2 – Microwave on high for 4 minutes and 20 seconds.

3 – Serve the chicken hot.

–recipe inspired by Edward Giobbi’s Eat Well, Eat Right–the Italian Way.

ONE – DISH DINNER OF TUNA STEAKS WITH LEMON PEPPER & TUSCAN HERB OLIVE OIL ATOP VEGGIES OF YELLOW SQUASH – CHOPPED RED ONION – TOMATO CIRCLES – SLICED BLACK OLIVES SEASONED WITH BASIL AND IN WHITE WINE SAUCE

Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .

–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)

–lemon pepper (1 teaspoon)

–Tuscan herb olive oil (to taste)

–yellow squash (1, medium, sliced)

–chopped red onion (one-quarter cup)

–tomato circles (Roma, 1, sliced)

–sliced black olives (1 small can, drained)

–basil (dried, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the vegetables in a large, covered baking dish. Season with salt, pepper, basil, and extra virgin olive oil. Pour in the white wine.

2 – Microwave the veggies on high for 7 minutes.

3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.

4 – Serve the tuna steaks and vegetables hot.

–recipe inspired by C. Mabry, chef.

A One-Dish Dinner: PACIFIC COD FILLET ON A BED OF SLICED POTATOES – SURROUNDED BY CAULIFLOWER FLORETS – SPRINKLED WITH SLICED BLACK OLIVES – AND SEASONED WITH TURMERIC AND CUMIN IN WHITE WINE SAUCE

For 4:

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

–sliced potatoes (one-half can, drained)

–cauliflower florets (one-half package, frozen, just enough to surround the the dish)

–sliced black olives (1 small can, drained)

–turmeric (1 tablespoon)

–cumin (1 teaspoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in the bottom of a large, covered baking dish, centered. Place cauliflower florets around the edge of the dish. Season with salt, pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 6 minutes (3 minutes if you prefer firm cauliflower in the finished dinner).

2 – Place the cod fillet in the center of the baking dish. Season with salt, pepper, and extra virgin olive oil. Sprinkle turmeric and cumin over all the food. Then sprinkle sliced black olives over all. Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod and vegetables hot.

–recipe original. (Note: The yellow turmeric and cumin will turn red when heated together, a chemical reaction, but this does not affect the taste or the freshness of the food.)

SWEET & RICH MEDITERRANEAN COD FILLET SMOTHERED IN PASTA SAUCE – SLICED BLACK OLIVES – CHOPPED ONION – MINCED GARLIC – LEMON – HONEY AND SEASONED WITH SPICES: BASIL – CORIANDER – CUMIN – CINNAMON – NUTMEG

This recipe is rich with varied Mediterranean taste treats, and the whole works together very well. . .

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

–pasta sauce (4 tablespoons; I used Bertoli’s garlic and basil)

–black olives (1 small can, drained, sliced)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–honey (drizzle 3 ribbons of honey down the cod fillet)

–basil (2 teaspoons, dried)

–coriander (1 teaspoon)

–cumin (one-half teaspoon)

–cinnamon (1 tablespoon)

–nutmeg (one-quarter teaspoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the cod in a large, covered baking dish. Drench in lemon juice. Spoon the pasta sauce on top, and then spread across the cod. Place the following in order atop the cod: black olives, onion, garlic (drop bits of garlic throughout the top of the cod), honey, basil, coriander, cumin, cinnamon, nutmeg, and salt and pepper. Drizzle a few drops of extra virgin olive oil on top.

2 – Microwave on high for 9 minutes (less if a thin fillet).

3 – Serve the Mediterranean cod hot.

–cod adapted from America’s Test Kitchen’s Complete Mediterranean Cook book.


CHILLED SEAFOOD SALAD WITH SLICED IMITATION CRAB LEGS – DICED TOMATOES – BROCCOLI FLORETS – JASMINE RICE – SLICED BLACK OLIVES – MINCED GARLIC IN A SAUCE OF HONEY – DIJON – EXTRA VIRGIN OLIVE OIL

The garlic “makes” this dish. Substitute cod chunks if you can’t find imitation crab legs. . .

–imitation crab legs (5, sliced; or one-half pound cod microwaved for 6 minutes on high, then broken into bite-sized pieces and chilled)

–diced tomatoes (one-half can, drained)

–broccoli florets (6; microwave on high for 4 minutes, then chill)

–jasmine rice (optional; one-third cup cooked rice)

–sliced black olives (one-quarter cup, drained)

–minced garlic (1 tablespoon)

–salt and pepper (to taste)

The sauce:

–honey (3 tablespoons)

–Dijon mustard (1 tablespoon)

–extra virgin olive oil (one-quarter cup)

1 – Place all ingredients in a large mixing bowl. Fold gently. Add sauce, and gently stir.

2 – Chill for a couple of hours to allow flavors to meld. Serve cold.

–recipe original.

SALMON FILLET BASIL ATOP A BED OF ASPARAGUS – DICED TOMATOES – SHREDDED PARMESAN – BASIL – SLICED BLACK OLIVES – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

I serve salmon twice a week because of its heart-healthy omega-3 fatty acids. The traditional Mediterranean diet does not include salmon, but does include heart-healthy choices. . .

For 2:

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

–asparagus (8 spears, cooked from frozen)

–diced tomatoes (one-half can, drained)

–shredded Parmesan cheese (one-third cup)

–minced garlic (1 tablespoon)

–sliced black olives (2 ounces, small can, drained)

–basil (dried, 1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – In a large baking dish, line up the asparagus on the bottom. Then add tomatoes, Parmesan, garlic, black olives, basil, salt and pepper, and extra virgin olive oil–layering all ingredients.

2 – Microwave on high for 4 minutes.

3 – Place the salmon on top. Season with salt, pepper, basil, and olive oil.

4 – Return to the microwave for 3 minutes on high.

5 – Serve the salmon and vegetables hot.

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

PACIFIC COD FILLET SPRINKLED WITH THYME & CAYENNE AND PLACED ON A BED OF DICED TOMATOES – SLICED BLACK OLIVES – GREEN PEAS – MINCED GARLIC – THYME – CAYENNE – BONE BROTH – WHITE WINE ATOP PEARL COUSCOUS

Thyme makes this dish. . .

For 2:

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

–thyme (dried, 1 teaspoon)

–cayenne pepper (one-quarter teaspoon)

–diced tomatoes (one-half cup; do not drain)

–sliced black olives (1 small can, drained)

–green peas (1 cup, frozen)

–minced garlic (1 tablespoon)

–bone broth (one-fourth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

–pearl couscous (two-thirds cup couscous; 1 and one-third cup water; salt to taste; microwave in covered baking dish on high for 5 minutes; then microwave on 50 percent power for 9 minutes; keep covered to preserve warmth)

1 – Place the tomatoes, black olives, green peas, garlic, bone broth, white wine in a covered baking dish.  Season with salt, pepper, thyme, cayenne, and extra virgin olive oil.  Fold all ingredients.  Microwave on high for 8 minutes.

2 – Place cod on top of the sauce.  Season with salt, pepper, thyme, cayenne, and olive oil.

3 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–recipe original.

CHILLED SEAFOOD SALAD WITH IMITATION CRAB LEGS – DICED TOMATOES – KALE – SLICED BLACK OLIVES – CHIVES – MAYO

The kale was an experiment, and it worked!  You could substitute spinach. . .

For 4:

–imitation crab legs (which are actually cod; 8 legs, ready-cooked)

–diced tomatoes (one-half can, drained)

–kale (1 and one-half cups, frozen, then cooked for 6 minutes in the microwave on high; do not add water; cool kale before adding to salad)

–sliced black olives (one-quarter cup, drained)

–chives (1 tablespoon)

–mayonnaise (2 tablespoons; do not use too much)

–salt and pepper

1 – Slice the crab legs into one-half inch pieces. 

2 – Place the crab legs, tomatoes, cooked kale, black olives, and mayonnaise in a mixing bowl.  Fold ingredients well.

3 – Place in a serving bowl.  Sprinkle with chives.

4 – Serve chilled.

–recipe original.

A Simple Dinner:  SALMON FILLET WITH DICED TOMATOES – FETA – BASIL – BLACK OLIVES – MINCED GARLIC – LEMON – RED WINE

Salmon isn’t served in the Mediterranean, but it is healthy, and these Mediterranean ingredients work well. . .

For 2:

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

–lemon juice (3 squirts)

–diced tomatoes (half a can, drained)

–feta cheese (3 tablespoons of broken feta)

–basil (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–black olives (one-half can; drained)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Drench in lemon juice.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place the tomatoes, feta cheese, basil, minced garlic, black olives, and red wine.  Stir well.  Then spoon onto the salmon. 

3 – Microwave on high for 3 minutes.  If not cooked, return to the microwave for 30 seconds more.

4 – Serve the salmon and sauce hot.

–recipe original

PARSLEYED CHICKEN TENDERS SPRNKLED WITH FETA AND COOKED ON TAPENADE OF KALE – TOMATOES – FETA – CAPERS – BLACK OLIVES

I’m on a roll with Provence, France, tapenades. . .See yesterday’s recipe as well. . .

–3 chicken tenderloins

–parsley (1 tablespoon, dried)

–feta cheese (one-quarter cup, broken, divided)

–kale (1 cup, cooked)

–tomatoes (one-quarter can)

–capers (2 tablespoons)

–black olives (sliced, one-half small can, drained)

–salt and pepper

–extra virgin olive oil

1 – Place the kale in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the kale, tomatoes, half the feta cheese, capers, black olives, salt and pepper to taste, and extra virgin olive oil to taste, in a food processor.  Pulse until smooth.

3 – Spread the tapenade on the bottom or a covered baking dish.  Place the chicken tenders on top.  Season with salt, pepper, and olive oil.  Sprinkle with parsley and feta cheese.

4 – Microwave for 4 minutes and 40 seconds.  When finished, check the center piece for doneness.  If not cooked, microwave for 1 minute more.

5 – Serve the chicken and tapenade hot.

–recipe inspired by a vintage Real Simple magazine.