PARSLEYED CHICKEN TENDERS PLACED ON A BED OF CRUSHED ALMONDS – KALE – BUTTON MUSHROOMS – BONE BROTH AND SEASONED BY CAYENNE & GARLIC POWDER

The original recipe uses spinach. . .

–3 chicken tenderloins

–parsley (dried, 1 tablespoon)

–crushed almonds (use a food processor; 3 tablespoons)

–kale (half a frozen package)

–button mushrooms (1 jar, do not drain)

–bone broth (one-quarter cup)

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

–garlic powder (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the kale, button mushrooms, crushed almonds, and bone broth in a large, covered baking dish.  Season with salt, pepper, cayenne, garlic powder, and olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the kale and other ingredients.  Season the chicken with salt, pepper, and a bit of cayenne and garlic powder.  Finish with parsley and a few drops of olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken, kale, mushrooms, etc., hot.

–inspired from a recipe found years ago on the Epicurious web site.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

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

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

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

SPICY COD OREGANO WITH RED ONION – PARSLEY – CAYENNE – MINCED GARLIC IN A LEMON – WHITE WINE SAUCE ATOP GARLIC SMALL SHELL PASTA

For 4:

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

–oregano (dried, 1 teaspoon)

–red onion (one-half, medium, sliced)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (one-quarter teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–white wine (one-third cup)

–small shell pasta (one-half cup, dry)

–salt and pepper

–olive oil

1 – Place the small shell pasta in a covered baking dish.  Add 1 cup of water, salt to taste, and a few drops of olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the onion in a covered baking dish.  Add minced garlic, salt and pepper to taste, a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

3 – Place the cod in the white wine.  Drench in lemon juice.  Season the cod with salt, pepper, oregano, cayenne, parsley, and olive oil.  Microwave on high for 9 minutes.  Cod is ready when it begins to break apart.

4 – Serve the cod with onions hot, atop the small shell pasta.

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

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

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

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

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

PARSLEYED SEA SCALLOPS TOPPED BY GREEN ONIONS & WITH MINT – MINCED GARLIC – CAYENNE – SLICED VIDALIA ONION – LEMON IN WHITE WINE SAUCE WITH A SIDE OF LEMON – SEASONED ASPARAGUS SPEARS

For 4:

–sea scallops (fresh, 8)

–parsley (fresh, Italian, 1 handful, chopped)

–green onions (2 stalks, chopped)

–mint (1 teaspoon, dried)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–Vidalia onion (1, medium, sliced

–white wine (one-eighth cup)

–lemon juice (4 squirts, divided, bottled)

–asparagus (packaged, PicSweet signature)

–salt and pepper

–olive oil

1 – Microwave the asparagus according to package instructions, leaving it in the package for microwaving.  When finished, cut open, and place in a covered serving dish.  Season with salt, pepper, 2 squirts of lemon juice, and olive oil.  Set aside until dinner.

2 – Place the sliced onion in a covered baking dish with the white wine.  Microwave on high for 3 minutes.  When finished, place the scallops in the dish.  Use 2 squirts of lemon juice on the scallops.  Season with mint, cayenne, salt, pepper, minced garlic, and olive oil.  Top with green onions and parsley.  Microwave on high for 5 minutes (do not overcook).

3 – Serve the scallops hot, with the asparagus as a side.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

–potatoes (2, medium, cut into bite-sized pieces)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY ZUPPE DI PESCE [ITALIAN BOUILLABAISSE] WITH TILAPIA FILLETS – SHRIMP – VINE-RIPENED TOMATOES – VIDALIA ONION – BASIL – OREGANO – BAY LEAVES –  CAYENNE – MINCED GARLIC – CLAM JUICE – WHITE WINE

For 4:

–tilapia (fillets, 2)

–shrimp (about 12, medium)

–tomatoes (3, medium, chopped, chilled)

–Vidalia onion (1, sliced)

–basil, oregano (dried, 1 teaspoon each)

–bay leaves (3, dried)

–minced garlic (bottled, 1 tablespoon)

–clam juice (one-quarter cup)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon)

1 – Place the chilled tomatoes, onion, minced garlic, basil, oregano, cayenne pepper, clam juice, white wine, with a few drops of olive oil, in a covered baking dish.  Season with salt and pepper.  Microwave on high for 12 minutes if all ingredients are cold (less if not).  For the last six minutes, check the microwave to be certain that the white wine has not bubbled up.

2 – Place the tilapia on top.  Sprinkle with one-quarter teaspoon of basil and oregano.  Season with salt and pepper, and about one-eighth teaspoon of cayenne pepper.  Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  Add the shrimp, and microwave for 3 minutes more. 

4 – Serve the soup in bowls.  Let it cool for 5 minutes before serving.

–zuppe di pesce adapted from Southern Seafood Sampler.

PARSLEYED COD TOPPED BY SLICED GREEN OLIVES – CAPERS – GREEN ONIONS – CAYENNE – LEMON SLICES & IN WHITE WINE SAUCE

 

For 4:

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

–parsley (1 handful, chopped)

–green olives (about a dozen, halved, bottled)

–capers (about a dozen, bottled)

–green onions (2 stalks, chopped)

–cayenne pepper (one-quarter teaspoon)

–lemon (1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with salt, pepper, and cayenne pepper.  Place on top the green olives, capers, green onions, and lemon.  Finish with the parsley and a few drops of olive oil.

2 – Microwave the cod on high for 6 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Serve the cod hot.

–cod inspired by the bon appetit web site.

MARINATED HAWAIIAN CHICKEN WITH PAPRIKA – GINGER – CAYENNE – OREGANO – ONION SLICES IN BROWN SUGAR – MINCED GARLIC – SOY SAUCE ATOP JASMINE RICE

Note:  Marinate the chicken in soy sauce for two hours in the refrigerator ahead of preparation.

For 4:

–6 chicken tenderloins or breast strips

–paprika, ginger, oregano (one-fourth teaspoon each)

–cayenne pepper (one-eighth teaspoon)

–onion (Vidalia, one-half, medium, sliced)

–brown sugar (one-quarter cup, packed)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–water (one-quarter cup)

–jasmine rice

–pepper (no salt)

–olive oil

1 – Slice the onion, and place in a covered baking dish.  Place brown sugar, soy sauce, water, and minced garlic in a small mixing bowl and stir.  Add the sauce to the onion.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper, oregano, paprika, cayenne pepper, ginger, and a few drops of olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and sauce hot, atop jasmine rice (brands differ; follow instructions for microwaving on the package).

–chicken adapted from allrecipes.com web site.

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.