A Simple Company Dinner: CLASSIC SALMON FILLET WITH DILL – MINCED GARLIC – CHOPPED GREEN ONIONS – LEMON & CLAM JUICE

Salmon chefs love dill for a dinner, and adding garlic and onion make it fit for company. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound)

–dill (to taste; I used 1 teaspoon dried)

–minced garlic (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Season with salt and pepper. Spot minced garlic atop the salmon. Sprinkle chopped green onions on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if it is slightly under-cooked, flaky but not red.

3 – Serve the salmon hot.

–recipe by C. Mabry, chef.

A Comfort Entrée: CHICKEN TENDERS & BABY DUTCH POTATOES WITH RED ONION RINGS SEASONED WITH ITALIAN PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – CHICKEN BROTH

This entree doesn’t have particular seasonings–just parsley and garlic–a true comfort dish in the old-fashioned way. . .for people who haven’t forgotten meat and potatoes. . .

For 2:

–3 chicken tenderloins (room temperature)

–parsley (1 large handful, chopped)

–baby Dutch potatoes (8 to 10, quartered)

–red onion (2 wide slices, broken apart)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–chicken broth (one-quarter cup)

1 – Place the quartered potatoes in the bottom of a large baking dish. Cut the onion, and separate the 2 slices, placing amid the potatoes. Season with salt, pepper, minced garlic, parsley, and extra virgin olive oil. Add the chicken broth.

2 – Microwave the potatoes and onion on high for 10 minutes.

3 – Place the chicken on top in the dish. Season with salt, pepper, extra virgin olive oil, and parsley. Microwave on high for 4 minutes and 30 seconds.

4 – Serve the entree hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner: PARSLEYED PACIFIC COD FILLET SPRINKLED WITH BRANDY AND SEASONED WITH ROSEMARY & MINCED GARLIC

Bourbon can be substituted for the brandy in this recipe. . .

For 2:

–Pacific cod fillet (medium)

–parsley (fresh; 1 handful, chopped)

–brandy (3 tablespoons; be generous if you like brandy)

–rosemary (dried, 1 tablespoon)

–minced garlic (1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a covered baking dish. Spoon brandy on top. Season with salt, pepper, rosemary, and minced garlic. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds (more if a thick fillet).

3 – Serve the cod hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

ITALIAN CHICKEN ALLA DIAVOLA WITH BAY LEAVES – CAYENNE – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – SALT

“Alla diavola” in Italian means “in the style of the devil,” and in a recipe it means “heat,” as in quite spicy. . . . My husband liked this, and he is not often a fan of very spicy food. . .

For 2:

–3 chicken tenderloins

–bay leaves (2, dried)

–cayenne pepper (one-half teaspoon)

–minced garlic (1 tablespoon)

–extra virgin olive oil (one-quarter cup)

–salt (be heavy-handed) and pepper

1 – In a small mixing bowl, place the extra virgin olive oil, cayenne pepper, garlic, and a generous amount of salt. Crumble the bay leaves and add to the bowl . Stir well.

2 – Place the chicken tenderloins in a covered baking dish. Spoon the sauce atop each one. Microwave on high for 4 minutes and 20 seconds. Do not overcook.

3 – Serve the chicken hot.

–chicken adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

BOURBON SALMON FILLET TOPPED BY CRUSHED PEANUTS AND IN A SAUCE OF BROWN SUGAR – SOY – GARLIC – ONION – LEMON – CLAM JUICE

This restaurant entrée has a light and mild flavor, and it is not expensive to prepare—only 1 tablespoon of bourbon. . .

For 2:

–salmon fillet

–crushed peanuts (one-quarter cup whole peanuts, crushed gently with the back of an ice cream spoon)

–brown sugar (2 tablespoons)

–soy sauce (3 tablespoons)

–bourbon (1 tablespoon)

–garlic (minced, 1 tablespoon)

–onion bits (2 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the brown sugar, soy sauce, bourbon, garlic, onion bits, salt and pepper, and extra virgin olive oil in a small mixing bowl.  Stir briskly.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Then pour the sauce prepared in #1 atop the salmon.

3 – Place the peanuts in a plastic bag.  Gently pound against the kitchen counter with the back of an ice cream spoon.  Be especially gentle if your counter is granite!

4 – Place the partially crushed peanuts atop the salmon.

5 – Microwave on high for 3 minutes.

6 – Serve the salmon hot. –salmon inspired by 365 Salmon, by Mila Mason (a kindle e-book).

PRESIDENT KENNEDY’S FISH CHOWDER WITH PACIFIC COD FILLET – CHOPPED ONIONS – SLICED POTATOES – CHOPPED CELERY – BAY LEAF – MILK – BUTTER – EXTRA VIRGIN OLIVE OIL

From a vintage White House Cookbook (1964), this superb recipe—here adapted to the microwave—calls  for sea bass, haddock, or cod. . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–chopped onions (one-quarter cup)

–sliced potatoes (half a can, drained)

–chopped celery (one-quarter cup; or substitute one-half teaspoon celery salt)

–bay leaf (broken)

–butter (or healthy margarine, 1 tablespoon)

–extra virgin olive oil (to taste, but about 2 tablespoons)

–salt and pepper (to taste)

–clam juice (one-eighth cup)

–milk (1 cup; I used skim, which worked fine, but whole milk–as in the original recipe–would make a richer soup)

1 – Place sliced potatoes in a large, covered baking dish. Add chopped onions and chopped celery. Break bay leaf into small bits and sprinkle over the potatoes and onions. Season with salt and pepper. Pour in clam juice. Add butter and extra virgin olive oil. Stir gently. Microwave on high for 3 minutes.

2 – Place the cod fillet in the center of the baking dish, in the sauce. Season with salt, pepper, and celery salt (light sprinkle). Microwave on high for 7 minutes and 20 seconds. Cod is done when it begins to break apart.

3 – Place milk in a covered microwaveable cup. Microwave on high for 2 minutes. When finished, pour the milk around the cod. Stir the soup gently.

4 – Ladle the soup into individual bowls. Serve hot.

–White House recipe recommended by a long-time friend in Minneapolis, Minnesota.

CHICKEN TENDERS PICCATA WITH LEMON JUICE – WHITE WINE – CAPERS – BUTTER – EXTRA VIRGIN OLIVE OIL ATOP BROWN RICE – QUINOA PENNE PASTA

If you like the individual ingredients, you will love the combination in this dish. . .

For 2:

–3 chicken tenderloins

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–capers (2 tablespoons, drained)

–butter or healthy margarine (2 tablespoons; I used Smart Balance margarine)

–extra virgin olive oil (2 tablespoons)

–salt and pepper

1 – Place the chicken tenders in a covered baking dish.  Season with salt and pepper.

2 – Place the lemon juice, white wine, capers, butter or healthy margarine, and extra virgin olive oil in a microwavable dish, covered.  Microwave on high for 1 minute.  Then pour the sauce over the chicken.

3 – Microwave the chicken for 4 and one-half minutes on high.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 30 seconds more.

4 – Serve the chicken and sauce atop gluten-free pasta (microwave one-half cup pasta in salted water, uncovered, for 6 minutes; when finished, keep covered to preserve warmth).

5 – Serve hot.

–recipe adapted from Carmelo’s restaurant, St. Paul, Minnesota.

OVEN FRIED COD FILLET ROLLED IN CRUNCHY PANKO BREADCRUMBS AND WITH A SIDE CHILLED SALSA OF BLUEBERRIES – COTTAGE CHEESE – TOASTED WALNUTS – BLUEBERRY PRESERVES

Blueberries and cottage cheese are good breakfast food, but also work at dinner, too. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–crunchy Panko breadcrumbs (one-half cup)

–salt and pepper

–extra virgin olive oil

Salsa:

–blueberries (3 heaping tablespoons, thawed from frozen)

–cottage cheese (3 heaping tablespoons)

–toasted walnuts (toast in microwave for 15 seconds, 1 small handful)

–blueberry preserves (2 heaping tablespoons)

1 – Add blueberries, cottage cheese, toasted walnuts, and blueberry preserves to a small mixing bowl.  Fold ingredients gently.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate.  Place the cod in a plastic bag, with salt, pepper, and extra virgin olive oil.  Be sure that cod is covered with olive oil.  Then roll the cod, with a fork, in the breadcrumbs.  Place in a large covered baking dish; do NOT add any liquid, including water.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the chilled blueberry salsa on the side.

–recipe original.

First course salad medley:  RED LEAF ORGANIC LETTUCE WITH FRESH ORGANIC BLUEBERRIES – CHOPPED AVOCADO – PECAN BITS – CHOPPED FRESH BARTLETT PEAR –– SHREDDED PARMESAN CHEESE IN A SALTED DRESSING OF RED WINE & EXTRA VIRGIN OLIVE OIL

A fruit & nut combination, aided by avocado. . .

For 4:

–red leaf lettuce (6 leaves, broken apart, bite-sized)

–Bartlett pear (1, fresh, chopped)

–blueberries (fresh, one-half cup)

–avocado (1, fresh, chopped)

–pecan bits (one-quarter cup)

–shredded Parmesan cheese (one-quarter cup)

–salt (to taste)

–red wine (one-eighth cup)

–extra virgin olive oil (to taste)

1 – Wash, and then place all salad ingredients in a large mixing bowl.  Stir together red wine and extra virgin olive oil, salt to taste, and then add to the ingredients.  Toss.

2 – Serve the salad chilled.

–salad inspired by C. Mabry, chef.

LIGHT PESTO SAUCE WITH FRESH BASIL – MINCED GARLIC – PINE NUTS – EXTRA VIRGIN OLIVE OIL

Really delicious with chicken.  Must be made with fresh basil. . .

For 4:

–fresh basil (1 cup, packed leaves, then chopped)

–minced garlic (1 tablespoon)

–pine nuts (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

–salt and pepper (to taste)

1 – Pick the basil just before preparing pesto, or keep it in water.  Place in a measuring cup, pack firmly, 1 cup.  Then chop the basil.

2 – Place chopped basil in a food processor.  Add minced garlic, and extra virgin olive oil, pine nuts, and salt and pepper.  Pulse until relatively smooth.

3 – Serve room temperature.

–pesto sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.