CHICKEN – BRIE – AVOCADO WRAPS

Note:  For two people at one dinner—no leftovers.  If you serve oven fried okra, cook this first.  (See #4, below.)

–2 chicken tenderloins or breast strips

–avocado

–brie cheese

–Caesar salad dressing

–spinach (fresh, pre-packaged)

–cornbread stuffing (pre-packaged)

–olive oil

–salt and pepper

–tortilla wraps (wheat, 2)

 

1 – Put one-half cup of cornbread stuffing in a plastic bag.  Pound to make very fine pieces.  In a separate bag, place the chicken, and season with salt, pepper, and olive oil.  Add the chicken to the bag with the stuffing.  Shake well.  Lay chicken in a covered baking dish.  Cook for 3 minutes on high in the microwave.

2 – Lay out the tortilla wraps on two plates.  Lay a few leaves of spinach in the middle of each, in a line.  Sprinkle with feta cheese.  Cut open an avocado and remove the pit.  Slice downward each half several times.  Remove with a spoon.  Lay one half avocado in the middle of each wrap.  Drizzle a little Caesar dressing on the vegetables. 

3 – When chicken is done, lay one piece lengthwise on each wrap.  Roll up.  Secure with toothpicks.  Cut down the center.

4 – I served oven fried okra with the wraps.  Use the search box, typing oven fried okra to bring up the recipe. Cook the okra first.

5 – Serve warm.

–adapted from Blogging from Joy’s Kitchen.

NEW ORLEANS COD WITH CRABMEAT / WHITE RICE / SALAD WITH BRIE AND STRAWBERRY VINAIGRETTE

–cod (size of three decks of cards)

–crabmeat (canned, 1 can)

–diced tomato (canned)

–Cajun spices – basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper

–olive oil

–white rice (instant)

–bibb lettuce

–brie cheese

–strawberry vinaigrette

–pecan bits (one small package)

 

1 – Dip out one-half can of diced tomato in baking dish with cover.  Place the cod on top.  Spoon the crabmeat on either side of the cod (but not on top, for this would hinder cooking in the microwave).  Season with the Cajun spices (basil, thyme (fresh if possible), paprika, garlic powder, cayenne pepper, salt and pepper), and olive oil.  Set aside.

2 – Measure two-thirds cup of instant white rice in wide-mouthed, large baking dish with cover.  Season with one teaspoon of salt.  Add two-thirds cup of water.  Cook in microwave for 3 minutes.  Let stand for at least 5 minutes.

3 – Use food processor to puree 5 or 6 fresh strawberries.  Add 4 tablespoons of extra virgin olive oil and two tablespoons of sugar, and puree the whole.  Set aside.

4 – Break the bibb lettuce in small pieces.  Cut small pieces of brie cheese.  Mix lettuce, brie, and pecan bits.  Just before serving as a first course, add the strawberry vinaigrette to the salad. 

5 – Cook the cod for 8 minutes in the microwave, covered.

6 – While cod is cooking, serve the first course of salad.  Then serve the cod on top of the white rice, while still hot.

–cod adapted from the Black Bass (Lumberville, Pennsylvania); salad adapted from Zynodoa (Staunton, Virginia)