ITALIAN CHICKEN ALLA DIAVOLA WITH BAY LEAVES – CAYENNE – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – SALT

“Alla diavola” in Italian means “in the style of the devil,” and in a recipe it means “heat,” as in quite spicy. . . . My husband liked this, and he is not often a fan of very spicy food. . .

For 2:

–3 chicken tenderloins

–bay leaves (2, dried)

–cayenne pepper (one-half teaspoon)

–minced garlic (1 tablespoon)

–extra virgin olive oil (one-quarter cup)

–salt (be heavy-handed) and pepper

1 – In a small mixing bowl, place the extra virgin olive oil, cayenne pepper, garlic, and a generous amount of salt. Crumble the bay leaves and add to the bowl . Stir well.

2 – Place the chicken tenderloins in a covered baking dish. Spoon the sauce atop each one. Microwave on high for 4 minutes and 20 seconds. Do not overcook.

3 – Serve the chicken hot.

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

MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

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

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

A Simple Dinner: SPICY PACIFIC COD FILLET L’ORANGE WITH CILANTRO – CHOPPED ONIONS – OPTIONAL CAYENNE IN ORANGE JUICE SAUCE

Orange juice gives a mild citrus flavor to this mild-flavored fish. . .

For 2:

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

–cilantro (dried, 1 teaspoon)

–chopped onions (one-quarter cup)

–cayenne pepper (optional; one-quarter teaspoon)

–orange juice (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish. Pour in the orange juice. Season with cilantro, cayenne pepper, salt, pepper, and olive oil. Sprinkle chopped onions on top. Finish with a few drops of olive oil.

2 – Microwave on high for 6 minutes (7 minutes if a thick piece).

3 – Serve the cod and sauce hot.

–cod inspired by America’s Test Kitchen’s The Complete Mediterranean Cookbook.

COD SCAMPI WITH BUTTER SAUCE SEASONED WITH WORCESTERSHIRE – CAYENNE – WHITE WINE – DIJON – MINCED GARLIC – LEMON – PAPRIKA – PARSLEY

Of course originally intended for shrimp, but certainly tasty with cod. . .

For 2:

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

–butter or healthy margarine (I used Healthy Choice with olive oil; one-quarter cup, melted)

–Worcestershire sauce (1 tablespoon)

–cayenne pepper (one-quarter teaspoon; or to taste)

–white wine (2 tablespoons)

–Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–paprika (1 teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper to taste

1 – Place butter or healthy margarine in a Pyrex measuring cup. Microwave, covered, on high for 45 seconds. Then add other ingredients in list above, and stir well.

2 – Place cod in a covered baking dish. Pour sauce on top. Sprinkle more parsley on top.

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

4 – Serve the cod and sauce hot.

–adapted from The Elegant but Easy Cookbook, by Marian Fox Burros and Lois Levine.

TUNISIAN COD SEASONED BY LEMON – CORIANDER – CUMIN – CINNAMON – CAYENNE ATOP POWER VEGETABLES

These are popular seasonings from Tunisia. . .

For 2:

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

–lemon juice (3 squirts)

–coriander, cumin, cinnamon (dried, 1 teaspoon each)

–cayenne pepper (one-quarter teaspoon)

–“power vegetables” (a mixture that comes frozen, Birds Eye, includes beans and broccoli, plus more; use one-half package in the recipe)

–salt and pepper

–extra virgin olive oil

1 – Place the power vegetables in a large, covered baking dish.  Do not add water.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 and one-half minutes.

2 – Place the cod atop the vegetables.  Drench in lemon juice.  Sprinkle coriander, cumin, cinnamon, salt, pepper, cayenne pepper on top of the cod.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the dish for 7 minutes on high (more because of the quantity of food).  Cod is done when it begins to break apart.

4 – Serve the cod and vegetables hot.

–recipe original.

SPICY ITALIAN COD FILLET TOPPED WITH DICED TOMATOES – SLICED BLACK OLIVES – MINCED GARLIC AND SPRINKLED WITH CAYENNE – PARSLEY – EXTRA VIRGIN OLIVE OIL

Traditional Italian cuisine at its best. . .Naples and environs is known for tomato-based recipes . . .

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

–diced tomatoes (one-half can, drained)

–sliced black olives (one-quarter cup)

–minced garlic (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place the tomatoes, black olives, and minced garlic.  Fold the ingredients.  Then place all atop the cod.  Sprinkle cod with parsley and cayenne pepper.  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from the recipe of Candida Sportiello of the tiny island of Ventotene off the coast of Naples, and appearing years ago on the Epicurious web site.  A recipe of the chef’s mother and grandmother that dates from the early 1900s.

SPICY GLAZED CHICKEN TENDERS WITH MOLASSES – CAYENNE – CHOPPED ONION – GARLIC – PAPRIKA – NUTMEG – LIME JUICE

Exotic flavor. . .original recipe recommends to serve with jalapeno cornbread. . .

–3 chicken tenderloins

–molasses (3 tablespoons, bottled)

–cayenne pepper (one-quarter teaspoon; more if very spicy is desired)

–garlic (powder, 2 teaspoons)

–paprika (bottled, 1 tablespoon)

–chopped onion (one-quarter cup)

–nutmeg (bottled, one-quarter teaspoon)

–lime juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders in a covered baking dish.  Drench in lime juice.  Season with salt, pepper, cayenne pepper, garlic powder, and nutmeg.  Spoon molasses on top.  Sprinkle with chopped onion.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 30 seconds more.

3 – Serve the chicken hot.

–chicken adapted from a vintage Real Simple magazine.

One-Dish Dinner:  SPICY SALMON FILLET ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED BY POWDERD GARLIC – CAYENNE – PARSLEY AND WITH SLICED BLACK OLIVES & BROCCOLI FLORETS IN A WHITE WINE SAUCE

Worthy of a small celebration. . .

For 2:

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

–garlic – herb breadcrumbs (one-quarter cup, boxed)

–powdered garlic (1 tablespoon, sprinkled; be generous)

–cayenne pepper (one-quarter teaspoon, bottled)

–parsley (1 tablespoon, dried)

–sliced black olives (1 small can, drained)

–broccoli florets (1 cup, frozen)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli florets around a large, covered baking dish.  Season with salt, pepper, and olive oil.  Add white wine.  Set aside.

2 – Place the salmon in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Then place the breaded salmon in the middle of the broccoli florets, center of baking dish.

3 – Season the salmon with cayenne and parsley.  Pour on the drained and sliced black olives.  Sprinkle powdered garlic over the entire dish, generously.  Finish with a few drops of olive oil.

4 – Microwave on high for 6 minutes.  Cooking takes longer because of the amount of food being cooked.  Salmon is best if slightly undercooked.

5 – Serve the salmon, black olives, and broccoli hot.

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

BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

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

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

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

3 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SPICY COD WITH OREGANO – GINGER – FRESH PARSLEY – CAYENNE – MINCED GARLIC IN WHITE WINE – BRANDY SAUCE

A touch of heat in the cayenne blends well with the surprise taste of ginger & oregano. . .

For 4:

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

–oregano (dried, 1 teaspoon, bottled)

–ginger (dried, 1 teaspoon, bottled)

–parsley (fresh, 1 handful, chopped)

–cayenne (one-half teaspoon)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–brandy (2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine and brandy.  Season the cod with salt, pepper, oregano, ginger, cayenne, and minced garlic.  Finish by sprinkling with fresh parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.