ITALIAN CHICKEN ROLLED IN BREADCRUMBS WITH ONION – CAYENNE – PINE NUTS – CHIVES IN A HONEY – RED WINE – BROTH SAUCE ATOP BABY DUTCH POTATOES

For 4:

–6 chicken tenderloins or breast strips

–onion (one-half, medium, sliced)

–cayenne (one-quarter teaspoon)

–pine nuts (half a small package)

–honey (3 tablespoons)

–red wine (one-quarter cup)

–chicken broth (one-quarter cup, non-fat, low sodium)

–breadcrumbs (one-third cup, boxed, plain)

–salt and pepper

–olive oil

–basmati rice (1 cup dry)

1 – Slice the potatoes into bite-sized pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave the potatoes for 10 minutes on high.

2 – Place the honey, red wine, and chicken broth in a covered baking dish.  Add sliced onion.  Microwave on high for 3 minutes.

3 – Meanwhile, place the chicken in a plastic bag.  Add olive oil, salt, and pepper to taste.  Pour in breadcrumbs.  Shake well.

4 – Place the breaded chicken in the sauce.  Season with cayenne.  Top with pine nuts and chives.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken and sauce hot, atop the potatoes.

–chicken adapted from “chicken agrodulce” at the Bravo! restaurant in Jackson, Mississippi.

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SALMON SPRINKLED WITH CHIVES & COOKED WITH SWEET SLICED ONIONS IN APPLE JUICE SAUCE

For 4:

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

–chives (bottled, 1 tablespoon)

–onion (1, medium, sweet, sliced)

–apple juice (bottled)

–salt and pepper

–olive oil

1 – Slice and place the sweet onion in the bottom of a slow cooker.  Place the salmon on top.  Pour apple juice into the cooker just until the salmon begins to float.  Season with salt, pepper, chives, and olive oil.

2 – Cook on high for 1 and one-half hours. 

3 – To serve, remove from cooker, and slice the salmon.  Serve the salmon with some apple juice and the onions.

–salmon adapted from Emma Christensen’s “Kitchn” web site.

BAKED COD WITH ORANGE SLICES – ORANGE ZEST – CHIVES IN WHITE WINE SAUCE

Note:  For a sweeter taste, sprinkle 1 tablespoon of sugar atop the cod.

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

–orange (fresh, 1, break into segments)

–orange zest (1 tablespoon, bottled)

–chives (1 tablespoon, bottled)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

1 – Section an orange, and then cut each piece in half.  Place in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the orange segments.  Season with cod with salt, pepper, orange zest, chives, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

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

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

SALMON WITH CHIVES – TARRAGON – PARSLEY – LEMON SLICES IN CLAM JUICE & ATOP BOWTIE PASTA

For 4:

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

–chives, tarragon (bottled)

–parsley (fresh)

–lemon juice

–lemon (fresh)

–clam juice (or fish broth)

–bowtie pasta (1 and one-half cups, farfalle)

1 – Place 1 and one-half cups of bowtie pasta in an uncovered baking dish with water to cover.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place salmon in a covered baking dish with a little calm juice.  Drench in lemon juice.  Season with salt, pepper, chives, tarragon, and olive oil.  With a very sharp knife, slice a lemon; place atop the salmon.  Finish with chopped parsley on top.  Microwave on high for 8 minutes.

3 – Serve the salmon hot, atop the pasta.

–salmon adapted from the recipe of Jan Bly, a friend from Marion, Illinois.

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

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

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.

OVEN FRIED COD ROLLED IN WHOLE WHEAT BREADCRUMBS ACCOMPANIED BY HOMEMADE TARTAR SAUCE WITH CHIVES – TARRAGON – PARSLEY – CAPERS / PARSLEYED BABY DUTCH POTATOES / BROCCOLI / BARBECUED PINTO BEANS WITH VIDALIA ONION IN CHICKEN BROTH

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

–whole wheat chicken stuffing (boxed)

–chives (bottled)

–tarragon (fresh if possible)

–Italian parsley (fresh if possible)

–capers (12 or so, bottled)

–mayonnaise

–salt and pepper

–olive oil

–broccoli (1 head, fresh)

–baby Dutch yellow potatoes (one-half package)

–pinto beans (dried; soak overnight)

–Vidalia onion (1, medium)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled; I use Bull’s Eye Original)

1 – Place two-thirds cup of pinto beans in a slow cooker.  Add 2 cups of chicken broth and 1 cup of barbecue sauce.  Slice an onion and add to the cooker.  Season with one-half teaspoon of salt and a little olive oil.  Cook on high for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Place a generous amount of whole wheat chicken stuffing on a plate.  Place the cod on top.  Drizzle olive oil generously.  Roll the cod in the breadcrumbs.  Place in a covered baking dish with a very tiny amount of water (just for steaming).  Set aside.

3 – Place one-half package of baby Dutch potatoes in a mixing bowl.  Rinse well.  Then place on cutting board, cutting into 1-inch size pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 12 minutes on high.

4 – Place 3 tablespoons of mayonnaise in a small bowl.  Season with chives, tarragon, capers, and minced parsley.  Stir well.  Keep in refrigerator until time for dinner.

5 – Cut the stalk from a head of broccoli, leaving the stems and florets.  Arrange in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

6 – Microwave the cod for 6 minutes.

7 – Serve the cod accompanied by the tartar sauce, hot, with the beans, broccoli, and potatoes as sides.

–recipe for tartar sauce from The Best of French Cooking; other recipes original.

CUMIN TILAPIA WITH CHIVES AND LIME / WHITE RICE / SLAW / TOMATO

–2 tilapia

–cumin

–lime juice

–garlic powder

–chives

–salt and pepper

–olive oil

–white rice (instant)

–cabbage (shredded, pre-packaged)

–sugar

–Dejon mustard

–mayonnaise

–tomato

–green olives

 

1 – Place tilapia in a covered baking dish.  Add a little water and 2 squirts of lime juice (about 2 tablespoons).  Season with cumin, chives, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Measure two-thirds of a cup of white rice into a large, wide-mouthed baking dish with cover.  Add two-thirds cup of water and one-fourth teaspoon of salt.  Cook for 3 minutes on high in the microwave  Let sit for at least 5 minutes.

3 – Empty one-half package of shredded cabbage in a mixing bowl.  Add 1 tablespoon of sugar, 2 squirts of lime juice, 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a sprinkling of salt and pepper.  Stir well.

4 – Slice a tomato.  Season with salt, pepper, and olive oil.  Place on a serving dish with a few green olives.

5 – Cook the tilapia for 5 minutes in the microwave on high.

6 – Serve the tilapia hot, on top of the warm rice, with the cold slaw, tomato, and olives on the side.

–recipes original, except the slaw, adapted from my mother’s kitchen.