GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

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

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

Advertisements

OVEN FRIED CALAMARI/SQUID ROLLED IN GARLIC – HERB BREADCRUMBS & ACCOMPANIED BY CORNBREAD DRESSING WITH TOASTED WALNUTS – PARSLEY – WHITE WINE – CHICKEN BROTH

Note:  If you buy 1 large squid, microwave in water for 15 minutes in a deep baking dish.  If you buy numerous smaller squid and tentacles, microwave in water for 10 minutes.  Squid will remain chewy.

For 4:

–calamari/squid (thawed from frozen, 1 package)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–cornbread dressing (stuffing; I used Pepperidge Farm herb cornbread)

–toasted walnuts (1 handful, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-fourth cup)

–chicken broth (low sodium, no fat)

1 – Place the squid in a deep, uncovered, baking dish with 2 inches of water.  If large, microwave for 15 minutes on high.  If numerous small squid, microwave for 10 minutes on high.  Remove the squid from the water with a slotted spoon, and slice into rings.  Then place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a generous amount of garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Chop a handful of toasted walnuts, a handful of fresh parsley, and add to a covered baking dish.  Add one-fourth cup of white wine to the baking dish.  Stir.  Add 2 cups of cornbread stuffing, and a generous amount of chicken broth to moisten.  Season with a few drops of olive oil.   Stir.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

3 – Place the squid in one layer in a covered baking dish.  Microwave for 1 and one-half minutes more.

4 – Serve the calamari/squid hot, atop the dressing.

–squid/calamari adapted from Ed Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN SAVANNAH WITH PASTA & MUSHROOMS TOPPED WITH CORNBREAD – PARMESAN DRESSING & SLIVERED ALMONDS AND IN A BROTH & SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–penne pasta (1 cup, dry)

–mushrooms (baby bellas, 5 or 6, sliced)

–cornbread dressing (packaged)

–Parmesan cheese (shredded)

–slivered almonds (one-half small package)

–chicken broth (non-fat, low sodium)

–cream sherry (optional)

flour

–soy creamer

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.  Keep covered to preserve warmth.

2 – Place 1 cup of penne pasta in an uncovered baking dish with water to cover.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

3 – In a small mixing bowl, combine one-third cup of cornbread dressing with a generous amount of Parmesan cheese.  Add olive oil and then stir well.  Set aside.

4 – Place one-third cup of chicken broth, one-fourth cup of cream sherry (optional), and one-eighth cup of soy creamer in a microwaveable cup.  Microwave for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  Slowly add the hot liquid, stirring briskly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

5 – Drain the pasta and place in the dish with the sauce.  Add the chicken.  Add 1 handful of sliced mushrooms.  Stir well.  Sprinkle the cornbread – Parmesan dressing on top.  Then finish with silvered almonds.

6 – Return to the microwave for 5 more minutes for heating well.

7 – Serve the chicken hot.

–chicken adapted from The White House Chef Cookbook (from the Kennedy administration).

BAKED COD TOPPED WITH CORNBREAD DRESSING – PARSLEY – OLIVE OIL & LEMON SLICES / CHILLED & SHREDDED CARROT SALAD WITH HONEY – GINGER – EXTRA VIRGIN OLIVE OIL

For 4:

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

–cornbread dressing (stuffing; I used Pepperidge Farm)

–parsley (fresh, 1 handful, chopped fine)

–olive oil

–lemon (fresh, 1, sliced)

–salt and pepper

–shredded carrots (half a package)

–honey

–ginger

–extra virgin olive oil

1 – Place one-half package of shredded carrots in a mixing bowl.  Add honey and ginger to taste.  Season with salt and pepper.  Add extra virgin olive oil, and then stir well.  Keep in refrigerator until time for dinner.

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

3 – In a small mixing bowl, place 1 handful of chopped parsley, one-third cup of cornbread dressing, and olive oil to taste.  Stir well.  Spoon the mixture on top of the cod.

4 – With a very sharp knife, slice 1 lemon.  Place the slices atop the cod dressing.  Add a few drops of olive oil if desired.

5 – Microwave on high for 9 minutes.

6 – Serve the cod hot, with the carrot salad as a side.

–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; carrot salad adapted from Real Simple magazine.

PARSLEYED LEMON COD TOPPED WITH PARMESAN – OLIVE OIL – HERB CORNBREAD DRESSING & IN CLAM JUICE

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

–parsley (fresh)

–lemon juice (bottled)

–Parmesan cheese (shredded)

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–clam juice

–salt and pepper

1 – Place the cod in a covered baking dish with a little calm juice.  Drench the cod in lemon juice.  Season with salt and pepper.  In a separate mixing bowl, stir together herb cornbread dressing, Parmesan cheese, and olive oil.  Top the cod with this dressing.  Sprinkle parsley on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–cod inspired by the Olive Garden restaurant’s zucchini recipe.

A Simple Dinner: HERBED ITALIAN CHICKEN / CORNBREAD DRESSING WITH BROTH / WHOLE WHEAT ROTINI PASTA WITH MARINARA SAUCE & PARMESAN

 

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper (optional)

–rosemary (fresh if possible)

–bay leaves (2)

–salt and pepper

–olive oil

–white wine

–cornbread dressing (stuffing; boxed)

–chicken broth (non-fat, low sodium)

–whole wheat pasta (1 cup, dry)

–marinara sauce (Italian spaghetti sauce, 1 cup)

–Parmesan cheese

1 – Place 1 cup of whole wheat pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Microwave on high for 5 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place 1 cup of marinara sauce in a covered baking dish.  Add one-third cup of chicken broth.  Season with olive oil.  Microwave on high for 3 minutes.  Place the pasta in the marinara sauce.  Stir well.  Sprinkle with Parmesan cheese.  Keep covered to preserve warmth.

3 – Place one-half cup of cornbread stuffing in each of 2 individual, microwaveable, covered serving bowls.  Add chicken broth.  Season with olive oil.  Microwave on high for 1 and one-half minutes.

4 – Place chicken in a covered baking dish with a little white wine.  Season with garlic powder, rosemary, cayenne pepper (optional), bay leaves (2), salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the pasta as a first course.  Then serve the chicken hot, with the cornbread dressing as a side.  I also served field peas with snaps (recipe, see the search box on this blog).

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