CHICKEN & CORNBREAD DRESSING WITH MOLASSES – GREEN ONIONS – PAPRIKA – GARLIC – NUTMEG – CAYENNE IN MILD LIME JUICE SAUCE  

For 4:

–6 chicken tenderloins or breast strips

–cornbread stuffing (2 cups; I used Pepperidge Farm)

–chicken broth (boxed, non-fat, low sodium)

–molasses (3 tablespoons)

–green onions (3 stalks, diced)

–paprika (one-half teaspoon, bottled)

–minced garlic (in a jar, 1 tablespoon)

–nutmeg (bottled, one-eighth teaspoon)

–cayenne pepper (bottled, one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the stuffing in a covered baking dish.  Add chicken broth to one-half the height of the stuffing.  Season with olive oil.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish with one-fourth cup water.  Drench in lime juice.  Season with salt, pepper (to taste), paprika, nutmeg, and cayenne pepper.  Spread the minced garlic on top.  Then pour molasses on top.  Sprinkle with green onions.  Finish with a few drops of olive oil.

3 – Microwave the stuffing/dressing on high for 3 minutes.

4 – Microwave the chicken for 8 minutes on high.

5 – Serve the chicken, hot, atop the dressing.

–chicken adapted from Real Simple magazine.

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FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

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

SOUTHERN PECAN CHICKEN WITH MUSHROOM – ONION – PARSLEY DRESSING

–4 chicken tenderloins or breast strips

–pecan chips (half a small package)

–Dijon mustard

–Creole seasoning (or Cajun)

–corn flakes or corn chex (pulverized)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herbed)

–mushrooms (2 baby bellas, chopped fine)

–onion (one-half, chopped fine)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Place chicken in a plastic bag.  Add Dijon mustard and Creole seasoning, modest amount.  Season with pepper and olive oil.  Within the plastic bag, see that all parts of the chicken are covered with the sauce.  In a separate bag, place 1 cup of corn flakes or corn chex.  Using the back of an ice cream spoon, pulverize the flakes or chex by beating against the kitchen counter.  When finished, pour the crumbs into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish with a very tiny amount of water (for steaming).  Sprinkle with pecan chips.  Set aside.

2 – Place the chopped onion in 2 individual microwaveable serving bowls.  Add chicken broth to cover.  Season with olive oil.  Microwave on high for 4 minutes.  Place chopped mushrooms in the bowls with the onion.  Microwave on high for 1 minute.  Add packaged dressing to each bowl.  Season with olive oil, pepper, and chopped parsley (no salt).  Stir.  Set aside.

3 – Microwave the chicken for 5 minutes on high.  Microwave the dressing for 1 minute.

4 – Serve the chicken hot, with the dressing on the side.  I also served barbecued beans and broccoli (recipes, see the search box).

–chicken adapted from Kay Ewing’s Cooking School Cookbook (Louisiana); dressing adapted from To the Taste of a King (fifties cookbook by the Colonial Dames of Lousiana).

OVEN FRIED SALMON WITH CORNBREAD CRUMBS – DEJON – PARSLEY – LEMON / SEASONED PURPLE HULL PEAS WITH FAUX BACON & MINCED ONION IN CHICKEN BROTH

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

–cornbread stuffing (boxed)

–Dejon mustard

–parsley (fresh if possible)

–lemon juice

–lemon pepper

–salt and pepper

–olive oil

–purple hull peas (frozen, 1 package)

–Bac’n pieces (soy bacon)

–minced onion (bottled)

–chicken broth (non-fat, low sodium)

 

1 – Place the peas in a slow cooker, to cook on low for 6 hours.  Season with salt, pepper, Bac’n pieces, minced onion, and olive oil.  Cover peas with chicken broth to 1 inch above the peas in the slow cooker.  Cook on low for 6 hours.  When done, put setting on “warm” and await the time for dinner. 

2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag.  Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter.  On a plate, drench the salmon in lemon juice and saturate with a little olive oil.  Spread the top with Dejon mustard.  Place the salmon in the bag with the crumbs and shake well.  Empty into a covered baking dish that has a very little water.  Season with salt, pepper, lemon pepper, and parsley.  Microwave on high for 4 and one-half minutes.  

3 – Serve the salmon hot, with the peas as a side.

 –salmon adapted from food.com web site, Ina Garten, chef; peas original.

SALMON / CORNBREAD STUFFING WITH ASPARAGUS – ONION – LEMON PEPPER –  PARSLEY – FAUX BACON

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

–salt and pepper

–olive oil

–cornbread stuffing (one-half box)

–chicken broth (non-fat, low sodium)

–asparagus (4 long)

–onion (one-half, medium)

–lemon pepper

–Bac’n pieces (soy bacon)

–parsley (fresh, 1 handful)

1 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Set aside.

2 – Slice asparagus into 1-inch pieces; slice onion; chop parsley.  Place all in a covered baking dish.  Season with salt, pepper, Bac’n pieces, lemon pepper, parsley, and olive oil.  Add the cornbread stuffing, with chicken broth for 2 inches.  Stir well.  Microwave on high for 2 minutes.  (Vegetables are intended to be raw.)

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, on top of the cornbread stuffing.

–adapted from wildalaskaseafood.com.

TANGY CHICKEN WITH WORCESTERSHIRE – HONEY – CAYENNE PEPPER / BAKED POTATO WITH BUTTER & YOGURT / BROCCOLI WITH HOT SAUCE / CORNBREAD STUFFING WITH BROTH – ONION – CELERY

–4 chicken tenderloins or breast strips

–Worcestershire sauce

–honey

–cayenne pepper

–salt and pepper

–olive oil

–potatoes (2, medium)

–Promise Activ margarine (heart-healthy)

–yogurt (plain, non-fat)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

–cornbread stuffing (boxed)

–chicken broth (non-fat, low sodium)

–onion (one-fourth, medium)

–celery (one-half stalk)

 

1 – Place the chicken in a covered baking dish.  Add a little water, and about one-eighth cup of Worcestershire sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Drizzle with a generous amount of honey.  Set aside.

2 – Scrub the potatoes, and then puncture on all sides with a fork.  Place on a paper towel in the microwave.  Cook on high for 5 minutes; then turn the potatoes over, and cook on high for another 5 minutes. 

3 – Cut the stalk from the broccoli, leaving some stem and the florets.  Place in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Dice the onion and celery.  Place in two small bowls, and microwave, with a little chicken broth, for 5 minutes.  Stir in the cornbread stuffing, add more chicken broth, and season with olive oil.  Microwave the stuffing for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot.  Serve margarine and yogurt with the potatoes, hot sauce with the broccoli.

–recipes original.

CORNISH HEN WITH RED WINE & CURRANT JELLY / HERBED POTATOES / GREEN BEAN CASSEROLE / CORNBREAD STUFFING WITH CELERY & GREEN ONION

Note:  This is a holiday dinner for two, taking about an hour to prepare.

–Cornish hen (1)

–red wine

–red currant jelly

–thyme

–onion bits

–chicken broth (non-fat, low sodium)

–celery (1 stalk)

–Bac’n pieces (soy bacon)

–parsley

–nutmeg

–red potatoes (2, medium)

–tarragon, marjoram, parsley, onion bits, thyme, garlic powder

–green beans (2 handfuls, frozen)

–French fried onions (boxed)

–mushrooms (4 or 5, baby bellas)

–green onions (4 stalks, divided)

–cornbread stuffing (boxed)

–milk (dairy if not lactose sensitive, soy, or almond)

–salt and pepper

–olive oil

1 – Unwrap the hen and place on a sturdy cutting board.  Using your sharpest knife, cut through the hen by the backbone, making two portions.  Turn breast side up in a covered baking dish.  Season with thyme, salt, pepper, nutmeg, parsley, and olive oil.  Add one-fourth cup of chicken broth.  Set aside.

2 – Place 3 tablespoons of currant jelly in a microwaveable bowl.  In a separate bowl, pour one-fourth cup of red wine.  Set aside.

3 – Scrub potatoes thoroughly.  Slice into 1 – inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 15 minutes.  When finished, place in a food processor.  Season with tarragon, garlic powder, thyme, onion bits, marjoram, and parsley.  Add milk to desired consistency.  Drain the baking dish of water, and then add the potatoes to it.  Microwave on high for 2 minutes. 

4 – Slice mushrooms and place in a large, wide-mouthed, covered baking dish.  Slice 2 stalks of green onion.  Season with salt, pepper, and olive oil.  Add an inch of milk.  Microwave on high for 3 minutes.  Add green beans to the other vegetables, and stir.  Microwave on high for 5 minutes, taking care to be sure that milk does not overflow.  If so, cut power to 50 percent, and double remaining cooking time.

5 – Chop celery and green onion into fine pieces.  Place in 2 microwaveable bowls, half in each.  Season with olive oil.  Microwave on high for 1 minute.  When finished, add cornbread stuffing to the bowls.  Fill almost to the top with chicken broth.  Microwave on high for 1 minute.

6 – Microwave the Cornish hen for 5 minutes on 1 side; then turn over (with fork) and microwave for 5 minutes more.  Heat the red wine for 45 seconds in the microwave; also heat the currant jelly for 45 seconds.  Stir the wine and jelly together, and then pour over the hen.  Add Bac’n pieces to the top of the hen just before serving.

7 – Serve the dinner hot.

–Cornish hen adapted from astray recipes.com; potatoes, green beans, and stuffing original.

LEMON PEPPER COD / TOMATO PIE WITH CORNBREAD STUFFING

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

–lemon pepper seasoning

–salt and pepper

–olive oil

–2 medium fresh tomatoes

–basil (fresh if possible)

–cornbread stuffing (boxed)

–Parmesan cheese (shredded)

–yogurt

–mayonnaise

 

1 – Fill bottom of large, wide-mouthed, covered baking dish with one-fourth box of cornbread stuffing.  Slice the tomatoes and lay on top of the stuffing.  Season salt, pepper, and basil.  Generously sprinkle Parmesan cheese over the whole.  Top with more cornbread stuffing.  Drizzle olive oil on top.  Cook in microwave for 5 minutes.  Let sit for 15 minutes, because tomato will be very, very hot.

2 – Mix 2 tablespoons of plain yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Heat on high in the microwave for 45 seconds.  Pour all over the top of the tomato pie.

3 – Place the cod in the bottom of a covered baking dish with a little water.  Season with lemon pepper, salt, pepper, and olive oil.  Cook on high for 5 minutes in the microwave.

4 – Serve the dinner hot.

–recipes original.

CHICKEN WITH CARROTS & ONIONS / CORNBREAD STUFFING / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–carrots (3, medium)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–cornbread stuffing (boxed)

–green peas (frozen, half a package)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in the bottom of a covered baking dish.  Peel and slice the carrots into one-quarter inch pieces, and place in the dish.  Season with salt and pepper and just cover with chicken broth.  Cook on high in the microwave for 4 minutes.  Set aside.

2 – Place one-half box of cornbread stuffing in a covered baking dish.  Just cover with chicken broth.  Cook on high in the microwave for 3 minutes.

3 – Place the green peas in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the chicken within the onion and carrots.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

5 – Serve the dinner hot, with the chicken sauce on top of the cornbread stuffing.

–recipes original.

ENCRUSTED CATFISH WITH OREGANO AND GARLIC / DILLED CARROT PENNIES

–3 small catfish fillets

–oregano (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

–cornbread stuffing (pre-packaged)

–4 carrots

–dill (fresh if possible)

 

1 – Pour 1 cup of cornbread stuffing into plastic bag.  Pound the stuffing to make the particles more fine.  On a plate, season catfish with snips of oregano, garlic powder, salt and pepper, and olive oil.  Shake the catfish in the plastic bag to coat with the cornbread stuffing.  Place in a baking dish with cover.  Pour any remaining stuffing over the catfish.  Set aside.

2 – Peel carrots with a vegetable peeler.  Cut off ends.  Slice into round pieces.  Place the carrots in a covered baking dish.  Season with salt and pepper, snips of dill, and olive oil.  Cook for four minutes in microwave on high.

3 – Cook the catfish for 8 minutes in microwave (lengthier cooking times work best for catfish).

4 – Serve the catfish and carrots while hot.

–adapted from Quince’s (Wilson, North Carolina)

GARLIC FRIED CHICKEN / BRUSSELS SPROUTS & ONIONS

–4 chicken tenderloins or breast strips

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–cornbread stuffing

–Brussels sprouts – 15 to 20 individual, fresh

–onion (one-half)

–oregano

 

1 – Place the chicken in a plastic bag. Sprinkle garlic powder, cayenne pepper, salt and pepper right in the bag on top of the chicken. Add olive oil and cover completely. Sift cornbread stuffing into the bag. Shake. Place prepared chicken in covered dish. Set aside.

2 – Rinse Brussels sprouts. Cut each individual sprout into two pieces. Chop half an onion. Place sprouts and onion in a wide-mouthed large dish; make one layer. Sprinkle with oregano, salt, and pepper. Season with olive oil. Add one inch of water to dish. Cook for 15 minutes in microwave. Check toward the end to see that water has not boiled out; add more water if necessary.

3 – Cook chicken for 5 minutes.

4 – Serve hot.

 

Chicken recipe adapted from Food Network.  Brussels sprouts recipe original.