LEMONY CHICKEN WITH PARSLEY & GARLIC IN DEJON – WHITE WINE – BROTH SAUCE / BUTTER LETTUCE SALAD WITH PINEAPPLE & TOASTED WALNUTS IN GINGER – SESAME DRESSING / CAULIFLOWER & ONIONS WITH THYME IN BROTH

–4 chicken tenderloins or breast strips

–lemon juice

–parsley

–garlic powder

–Dejon mustard (I used Grey Poupon)

–white wine

–flour

–chicken broth (non-fat, low sodium)

–butter lettuce (half a package)

–pineapple (in chunks, one-third can)

–toasted walnuts (1 handful)

–ginger-sesame salad dressing (I used Paul Newman’s)

–cauliflower (1 head, broken apart

–onion (1, whole)

–thyme (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  In a microwaveable cup, place one-half cup of chicken broth, 3 tablespoons of white wine, and 2 tablespoons of Dejon mustard.  Microwave on high for 1 minute and 20 seconds.  Stir well.  In a separate cup, place 1 tablespoon of flour.  Slowly add the broth mixture to the flour, stirring briskly.  Pour the sauce on top of the chicken.  Season the chicken with parsley, garlic, and a little more olive oil.  Set aside.

2 – Place one-half package of butter lettuce in a mixing bowl.  Add one-third can of chunk pineapple and 1 handful of walnuts.  Stir well.  Just before serving, add ginger – sesame salad dressing to taste, and stir again.

3 – Wash and cut off the cauliflower in chunks.  Place in a covered baking dish with 1 inch of chicken broth.  Cut 1 onion into 8 pieces, and place atop the cauliflower.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

4 – Microwave the chicken on high for 5 and one-half minutes.

5 – Serve the salad as a first course.  Then serve the chicken hot, with the cauliflower and onion as a side.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.

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TOMATO CHICKEN WITH GARLIC & ROSEMARY IN MARINARA SAUCE SEASONED WITH BEER & DEJON / BARLEY

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh, chopped)

–garlic powder

–rosemary (bottled)

–beer

–Dejon mustard

–marinara sauce (Italian spaghetti sauce)

–barley (boxed)

–salt and pepper

–olive oil

1 – Chop 1 tomato, season with salt, pepper, garlic powder, and olive oil, and place in a covered baking dish.  In a small bowl, stir together one-third cup of Italian sauce, 2 tablespoons of Dejon mustard, and 3 tablespoons of beer.  Pour into the baking dish and stir.  Nestle the chicken amid the tomato sauce.  Season the chicken with rosemary, garlic powder, and olive oil.  Set aside.

2 – Add two-thirds cup of barley to a covered baking dish.  Add one and one-third cup of water.  Season with salt and olive oil.  Microwave on high for 10 minutes.  Watch to be sure that barley does not bubble up; if so, microwave on 50 percent power for twice the remaining time.

3 – Microwave the chicken for 6 minutes.

4 – Serve the chicken and sauce atop the barley.  I also served broccoli (for recipe, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; barley original.

HONEY – DEJON CHICKEN WITH ROSEMARY & GARLIC IN ORANGE JUICE / FIELD PEAS & SNAPS WITH THYME AND FAUX BACON IN BROTH

–4 chicken tenderloins or breast strips

–honey

–Dejon mustard

–rosemary

–garlic powder

–orange (fresh, 1, medium

–field peas & snaps (frozen)

–thyme

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place package of field peas and snaps in a slow cooker.  Season with pepper (but no salt), thyme, Bac’n pieces, and olive oil.  Add chicken broth to cover.  Cook on low for 6 hours; then keep on warm setting until time for dinner.

2 – Place chicken in a covered baking dish with a very little water.  Season with salt, pepper, garlic powder, and rosemary.  In a separate bowl, stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard; then pour over the chicken.  Cut the orange into 2 pieces; then squeeze both pieces over the chicken.  Season with olive oil.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, with the field peas and snaps as a side.  I also served Brussel sprouts with Parmesan and a salad (for recipes, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; field peas and snaps original.

A Simple Dinner:  CRAB CAKES WITH WHITE BREAD – EGG – PARSLEY – MAYONNAISE – DEJON

–crab meat (1 can)

–white bread (1 slice or 1 roll)

–egg (1)

–parsley (fresh)

–mayonnaise

–Dejon mustard

1 – Place the crab meat in a mixing bowl.  Break the bread in small pieces, and add to the bowl.  Break 1 egg and add to the bowl.  Add chopped fresh parsley, a generous amount.  Add 2 tablespoons of mayonnaise and 1 tablespoon of Dejon mustard.  Season with salt and pepper.  Stir briskly.

2 – Spoon the crab cakes into 3 separate parts into a flat, covered baking dish.

3 – Microwave on high for 4 minutes.

4 – Serve the crab cakes hot.  I also served broccoli with this dinner (for recipe, use the search box on this blog).

–crab cakes adapted from To the Taste of a King.

ALMOND – ENCRUSTED SALMON WITH HONEY – DEJON SAUCE / SPRING MIX SALAD WITH PEAR – WALNUTS – MUSHROOMS IN ITALIAN DRESSING

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

–crushed almonds (use a food processor to crush)

–honey

–Dejon mustard

–salt and pepper

–olive oil

–spring mix salad

–pears (sliced, one-half medium can)

–toasted walnuts (toast in microwave; use search box for instructions)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

1 – Place the salmon in a covered baking dish with a little water.  Sprinkle crushed almonds on top.  Season with salt and pepper.  Stir together 2 tablespoons of honey and 2 tablespoons of Dejon mustard, with a few drops of olive oil.  Pour the sauce on top of the salmon.  Set aside.

2 – Fill a mixing bowl with one-half package of spring mix salad greens.  Add one-half medium can of sliced pears.  Sprinkle 1 handful of toasted walnuts on top.  Add 6 to 8 sliced baby bella mushrooms.  Stir gently.  Add Italian salad dressing to taste and stir again.

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

4 – Serve the salad as a first course.  Then serve the salmon.  I also served tomato pie and squash casserole as sides.  (For recipes, use the search box on this blog.)

–recipes original.

APRICOT SALMON WITH HONEY – DEJON – WHITE WINE / BACON – FLAVORED SPICY LENTILS / CREAMY PAPRIKA SUMMER SQUASH WITH VIDALIA ONION / POTATOES OREGANO

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

–apricot preserves

–honey

–Dejon mustard

–white wine

–lentils (dried; no need to soak)

–Creole seasoning (or Cajun)

–Bac’n pieces (soy bacon)

–chicken broth (non-fat, low sodium)

–Vidalia onion (1, medium)

–summer squash (5 or 6 small)

–paprika

–yogurt (non-fat, plain)

–mayonnaise

–potatoes (4 or 5 small)

–oregano

–salt and pepper

–olive oil

1 – Place two-thirds cup of lentils in a slow cooker, well ahead of dinnertime.   Add 2 and one-half cups of chicken broth.  Season with one-half teaspoon of salt, Creole seasoning, Bac’n pieces, and olive oil.  Cook on low for 6 hours.  When finished, keep slow cooker on “warm” until time for dinner.

2 – Scrub the potatoes and slice into 1-inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, oregano, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

3 – Peel and slice the squash.  Slice the onion.  Place squash and onion in a covered baking dish with a little water.  Season with salt, pepper, paprika, and olive oil.  Microwave for 4 minutes on high.

4 – Place the salmon in a covered baking dish.  In a separate small bowl, place one-fourth cup of white wine, 1 tablespoon of Dejon mustard, 2 tablespoons of honey, and one-fourth cup of apricot preserves.  Stir well.  Pour the sauce over the salmon.  Microwave the salmon on high for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute more.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.  Spoon the sauce over the squash just before serving.

6 – Serve the salmon hot, with the potatoes, squash, and lentils as sides.

–salmon adapted from “my recipes” web site (Randy Mayor); other recipes original.

CHICKEN FINGERS ROLLED IN CRUSHED TEXAS TOAST CROUTONS ATOP HONEY MUSTARD GREEN SALAD WITH RAW BROCCOLI – SUMMER SQUASH – VIDALIA ONION

–4 chicken tenderloins or breast strips

–Texas Toast seasoned croutons

–Dejon mustard

–yogurt (non-fat, plain)

–honey

–lemon juice

–salad greens

–broccoli (florets only)

–summer squash (3, small)

–Vidalia onion (1, small, sliced)

–salt and pepper

–olive oil

1 – Place 4 tablespoons of yogurt in a small mixing bowl.  Add 2 tablespoons of Dejon mustard and a squirt of lemon juice (to taste).  Add 2 tablespoons of honey.  Stir well.  Set aside.

2 – Place half a bag of croutons in a plastic bag.  Using the back of an ice cream spoon, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, and olive oil.  Pour the crushed croutons on top of the chicken.  Shake well.  Place the chicken in a covered baking dish with a very little water.  Set aside.

3 – Place one-half package of salad greens in a mixing bowl.  Peel and slice the squash, adding to the bowl.  Cut off the florets of the broccoli, and then slice, as needed, before adding to the bowl.  Slice the onion and add to the bowl.  Season the whole with salt and pepper.  Stir well.  Then pour honey mustard salad dressing, to taste, atop the salad greens and vegetables, and then stir well.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, on top of the cold salad.

–chicken and salad original. 

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.

SPICY & SWEET BREADED CHICKEN TENDERLOINS WITH DEJON – BROWN SUGAR – RED WINE – ONION – GARLIC – CAYENNE IN SRIRACHA SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–Dejon mustard

–brown sugar

–red wine (cooking wine is fine)

–onion (1, small)

–garlic salt

–Sriracha sauce (bottled)

–cayenne pepper

 

1 – Slice an onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of plain breadcrumbs into the bag.  Shake well.  Place the breaded chicken on top of the onion.  In a small bowl, stir well the following:  3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine.  Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper.  After stirring, pour this sauce over the chicken.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.  I served potatoes and tomato pie with this entrée.

–chicken adapted from allrecipes.com.

BALSAMIC – GLAZED SALMON SEASONED WITH HONEY – WINE – DEJON – GARLIC  / NEW POTATOES / BROCCOLI WITH HOT SAUCE

–salmon (size of 3 decks of cards)

–balsamic vinegar

–white wine (cooking wine is fine)

–Dejon mustard

–honey

–garlic salt

–salt and pepper

–olive oil

–potatoes (2, medium)

–broccoli (1 head)

–hot sauce (such as Tabasco)

1 – Place salmon in middle of covered baking dish. Put a small amount of water in the bottom. In a small bowl, place 2 tablespoons of honey, one-third cup of balsamic vinegar, 2 tablespoons of white wine, and 3 tablespoons of Dejon mustard.  Season with garlic salt, salt, pepper, and olive oil.  Stir vigorously.   Set aside.

2 – Wash the potatoes with soap and water, rinsing thoroughly. Scrub the potato skins vigorously. Cut potatoes so that each piece is about an inch in diameter. Add an inch of water to a microwaveable dish. Sprinkle salt and pepper over the potatoes. Season with olive oil. Cook covered in microwave for 15 minutes.

3 – Cut off broccoli stalk, leaving some stem and florets. Cut apart the florets. Season with salt and pepper, olive oil. Cook broccoli, covered, for 4 minutes. Serve broccoli with Tabasco or other hot sauce on table for seasoning.

4 – Cook salmon for four and one-half minutes. It is necessary with a thick piece of salmon to check for doneness when cooking is finished. Cut slit in middle of salmon. Replace in oven for 1 minute if fish is not yet done.

5 – Serve immediately.

–salmon adapted from allrecipes.com; other recipes original.