1 – Place two-thirds cup of quinoa in a covered baking dish. Add 1 and one-third cups of chicken broth. Season with olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place the chicken in covered baking dish. Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup. Microwave on high for 1 minute. In a separate cup, place 1 heaping tablespoon of flour. Slowly add the jelly/wine to the flour, stirring briskly. Then pour the sauce over the chicken. Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken. Spoon sauce over the pear. Microwave on high for 7 minutes.
3 – Serve the chicken hot with pears and sauce atop the quinoa. I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).
Note: Mississippi comeback dipping sauce originated in Greek restaurants in Jackson, Mississippi in the thirties. It has remained popular in the Deep South ever since, encouraging a “come back” for more.
–4 chicken tenderloins or breast strips
–garlic – herb breadcrumbs
–comeback dipping sauce (see recipe below)
–spring mix salad greens
–strawberries (6 to 8, sliced and dipped in honey)
–blueberries (1 handful)
–feta cheese (one-half small carton)
–pecans (one-half small package)
–extra virgin olive oil
–cauliflower (1 head, fresh)
–milk (dairy or almond; soy doesn’t do well in the microwave)
–salt and pepper
1 – Prepare Mississippi comeback dipping sauce ahead of time to allow flavors to meld. The recipe:
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
Place in the refrigerator until time for dinner. May be kept safely for up to a week.
2 – Wash and cut apart the cauliflower into large chunks. Place in a covered baking dish. In a microwaveable cup, place one-half cup of dairy or almond milk, and then microwave on high for 45 seconds. In a second cup, place 1 tablespoon of flour. Add the milk to the flour very slowly, stirring briskly. Then pour the white sauce over the cauliflower. Season with salt, pepper, and olive oil. Sprinkle Parmesan cheese over the top. Microwave on high for 15 minutes. If sauce appears to be too thick, add chicken broth to desired consistency.
3 – Place one-half package of spring mix to a mixing bowl. Add 6 to 8 sliced strawberries that have been marinated in honey. Add 1 handful of blueberries. Add one-half package of pecan chips. Add one-half small carton of feta cheese. Season with salt and pepper. Wait to add dressing until just before dinner. At that time, add balsamic vinegar and extra virgin olive oil to taste. Stir well.
4 – Place the chicken tenders in a plastic bag. Season with salt, pepper, and olive oil. Pour a small amount of garlic – herb breadcrumbs into the bag. Shake well. Place the tenders in a covered baking dish with a little water. Microwave on high for 5 minutes.
5 – Serve the salad as a first course. Then serve the chicken tenders hot, the comeback sauce cold, with the cauliflower as a side. I also served baby lima beans (for recipe, use the search box on this blog).
–comeback sauce retrieved from “my recipes” web site; other recipes original.