EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

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.

COD IN BRANDY SAUCE WITH BLUEBERRIES & PEACH / WILD RICE WITH BROTH

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

–brandy (buy a small, inexpensive bottle for cooking)

–blueberries (one-third cup, fresh)

–peach (1, fresh, medium, chopped)

–catsup (1 tablespoon)

–red onion (one-fourth, chopped)

–brown sugar (2 tablespoons)

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–wild rice (1 box)

–chicken broth (non-fat, low sodium)

 

1 – Place box of wild rice in a covered baking dish.  Sprinkle the seasonings that come with the wild rice on top.  Add one and three-fourth’s cup of chicken broth to the rice.  Then add one or two drops of olive oil.  Microwave on high for 10 minutes.  When finished, let stand for five minutes.

2 – Slice a peach into one-half inch pieces.  Add to covered baking dish.  Add blueberries.  Then add one-fourth cup of brandy.  Sprinkle with 2 tablespoons of brown sugar.  Chop one-fourth red onion into tiny pieces.  Add to the baking dish.  Add 1 tablespoon of catsup.  Season with salt, garlic salt, and a little olive oil.  Add a squirt of lemon juice.  Stir well.  Set aside.

3 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the sauce for 3 minutes. 

5 – Pour the sauce on top of the cod.

6 – Serve the cod with sauce on top of the wild rice.

–cod and sauce adapted from Fox web site; rice from instructions on box.

OVEN FRIED CHICKEN WITH CATSUP – DEJON – ONION – PICKLES ON CIABATTA BUN / BARBECUED BEANS WITH MAPLE SYRUP / BUTTERED CORN

Note:  This was intended to be an indoor picnic.

 

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–catsup

–Dejon mustard

–sweet pickle relish

–onion (one and one-half, divided, chopped)

–salt and pepper

–olive oil

–ciabatta buns (whole wheat, 2)

–great Northern beans (dried, soak overnight, 1 cup)

–maple syrup

–Bac’n pieces

–corn (one-half package, frozen)

–Promise Activ margarine (heart-healthy)

 

 

1 – Place 1 cup of soaked beans in a slow cooker.  Add 3 cups of water and one-half cup of maple syrup.  Chop 1 onion, and add to the cooker.  Season with salt, pepper, 1 tablespoon of Dejon, one-fourth cup of catsup, and olive oil.  Cook all day long, at least 8 hours (the longer, the better).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of plain breadcrumbs in the bag.  Shake well.  Place in a covered baking dish with a little water.  Set aside.

3 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 3 minutes.

4 – Place bowls of catsup, Dejon mustard, chopped onion, and sweet pickle relish on the buffet.  Microwave the chicken for 5 minutes. 

5 – Microwave the 2 ciabatta buns for 50 seconds.

6 – Allow your dinner guest to make his/her own sandwich with chicken and the condiments on a ciabatta bun.  Serve the beans and corn as sides.

–recipes for beans adapted from food.com web site; other recipes original.

CURRIED CHICKEN WITH PEARS & ONION / SPECKLED BUTTER BEANS WITH BROTH

–4 chicken tenderloins or breast strips

–curry powder

–pears (half a can)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–seasoned crackers (gluten – free, 1 handful)

–salt and pepper

–olive oil

–catsup

–speckled butter beans (frozen, one-half package)

–garlic powder

–Bac-n pieces

 

1 – Place the butter beans in a slow cooker with 3 cups of chicken broth.  Season with salt, pepper, olive oil, Bacn’ pieces, minced onion, and garlic powder.  Cook on high in the slow cooker for 6 hours.  When finished, keep on the warm setting until time for dinner.

2 – Place the chicken in a plastic bag.  In a separate plastic bag, place the gluten-free crackers; pulverize with the back of an ice cream spoon.  Season the chicken with salt, pepper, curry powder, and olive oil.  Pour in the crackers and mix well.  Set aside.

3 – Slice the onion and place in a covered baking dish.  Add the pears.  Mix 1 tablespoon of catsup in a little chicken broth, and pour into the baking dish.  Season with salt, pepper, curry powder and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the pears and onion.  Microwave the chicken for 6 minutes.

4 – Serve the chicken hot, with the butter beans as a side.

–chicken adapted from Real Simple; butter beans original.

PECAN SALMON WITH HONEY – LEMON – DEJON / NAVY BEANS IN CATSUP SAUCE

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

–pecans (small pieces, one-half small package)

–honey

–lemon juice

–Dejon mustard

–plain breadcrumbs (boxed)

–navy beans (canned)

–catsup

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread a light coating of Dejon mustard on top of the salmon.  Drizzle 2 tablespoons of honey. Sift a light coating of plain breadcrumbs.  Place the pecans on top.  Drizzle a little olive oil.  Set aside.

2 – Drain the beans in a colander.  Place in a covered baking dish.  Add a little water.  Add 4 tablespoons of catsup.  Stir.  Season with olive oil.  Microwave for 3 minutes on high.

3 – Microwave the salmon for 5 and one-half minutes (longer because of the pecans on top).

4 – Serve the salmon and beans hot.

–salmon adapted from allrecipes.com; beans original.

A Simple Dinner:  COD WITH PARSLEY IN A CATSUP & LEMON SAUCE / WHITE RICE / BROCCOLI / GREEN SALAD WITH FETA & TOASTED WALNUTS

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

–catsup

–lemon juice

–parsley

–white rice

–broccoli

–salad greens

–Caesar salad dressing

–feta cheese

–toasted walnuts

 

1 – Place the cod in a covered baking dish with a little water.  Season with salt and pepper.  Add one-fourth cup of catsup to a small bowl.  Stir in 3 tablespoons on lemon juice.  Smooth over the cod.  Season with parsley on top.  Drizzle olive oil over the whole.  Set aside.

2 – Measure two-thirds cup of white rice to a large, wide-mouthed, covered baking dish.  Add two-thirds cup of water.  Season with a half teaspoon of salt and a couple of drops of olive oil.  Cook in the microwave on high for 3 minutes.  Let sit at least 5 minutes.

3 – Chop the stalk off a head of broccoli.  Break apart, with a knife, the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (longer for more tender broccoli).

4 – Place 2 handfuls of salad greens in a mixing bowl.  Add one-half cup of feta cheese and handful of toasted walnuts.  (Toast a plate of walnuts for 2 minutes on high in the microwave; take out and stir; replace for 2 and one-half minutes more.  Do this ahead of time.)  To the mixing bowl, add a small amount of Caesar salad dressing.  Season with salt and pepper.  Stir well.

5 – Serve the salad cold, as an appetizer; serve the cod on top of the rice, with the broccoli as a side.  Serve the latter hot.

–cod adapted from my mother’s recipe; other recipes original.

DEJON MUSTARD CHICKEN WITH CATSUP AND WORCESTERSHIRE SAUCE

Note:  My husband Paul gave this chicken five stars.

 

–4 chicken tenderloins or breast strips

–Dejon mustard

–catsup

–Worcestershire sauce

–chicken broth (non-fat, low sodium)

–olive oil

–salt and pepper

–fine plain breadcrumbs (boxed)

–paprika

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Shake well with one-third cup of breadcrumbs.  Place the chicken in a covered baking dish.  Add one-third cup of chicken broth.  Set aside.

2 – Stir together 3 tablespoons of Dejon mustard, 2 tablespoons of catsup, and 1 tablespoon of Worcestershire sauce.  Add 1 drop of olive oil.  Pour this sauce over the chicken.  Sprinkle the whole with paprika.

3 – Cook the chicken for 5 minutes in the microwave on high.

4 – I served the chicken with green beans and garlic cauliflower.  Serve the dinner hot.

–chicken adapted from White House Chef Cookbook.

BUTTERY COD / HOMEMADE BAKED BEANS / BROCCOLI SLAW

–cod (the six of 3 decks of cards)

–buttery crackers (Ritz or Bretin is good)

–great Northern beans (1 can)

–maple syrup

–catsup

–Dejon mustard

–lemon juice

–onion (1 and one-half, divided)

–Bac’n bits (soy bacon)

–broccoli

–carrots

–mayonnaise

 

1 – Season cod with salt, pepper, and olive oil.  Pound one-half package of crackers.  Shake the cod in the package.  Place in covered baking dish.  Set aside.

2 – Chop 1 onion.  Place in large covered baking dish with a small amount of water, salt, and pepper, and olive oil, and cook in microwave on high for 3 minutes.  Rinse the beans in a colander.  Add to the onion.  Then add 1 tablespoon of maple syrup, one-fourth cup of catsup, 1 tablespoon of Dejon mustard, a generous squirt of lemon juice, 2 tablespoons of Bac’n bits, and stir all together.  Cook for 5 minutes in the microwave on high.

3 – While beans are cooking, cut one-half onion and add to food processor, using the apparatus that allows shredding.  Cut broccoli in small pieces and add to food processor.  Prepare carrots to be shredded.  Shred the onion, broccoli, and carrots.  Dump into mixing bowl, and add mayonnaise, salt, and pepper to taste.

 4 – Cook the cod on high for 5 minutes.  When cod begins to separate, it is done.

5 – Serve the cod and beans hot; serve the broccoli slaw cold.

–beans and broccoli slaw adapted from Real Simple; cod original.