CHILLED SEAFOOD PASTA SALAD BASIL WITH PASTA MADE OF BROWN RICE & QUINOA – DICED TOMATOES – BROCCOLI FLORETS – CHOPPED ONION – FETA & PARMESAN CHEESES – MAYO

I chose basil for seasoning because of the tomatoes in this recipe. . .

For 4:

–artificial crab legs (1 package, chopped)

–pasta (rotini, non-gluten, made of brown rice & quinoa, two-thirds cup dry; microwaved on high for 6 minutes for al dente, in salted water)

–broccoli florets (1 cup seasoned with salt, pepper, extra virgin olive oil, then microwaved on high for 4 minutes and chopped)

–chopped onion (one-half cup)

–basil (dried, 2 tablespoons, divided)

–diced tomatoes (half a can, drained)

–feta cheese (one-quarter cup, broken)

–Parmesan cheese (one-quarter cup, shredded)

–mayonnaise (1 heaping tablespoon; do not use too much)

1 – Place all ingredients in a large mixing bowl.  Then season with salt and pepper, and then gently fold.  Sprinkle with basil.

2 – Chill in the refrigerator for at least 2 hours before serving.

–recipe original.

CHICKEN TOMATO PESTO WITH BASIL – TOMATOES – BASIL PESTO – CHOPPED ONION – CRUMBLED FETA CHEESE – MINCED GARLIC

Choose a different cheese if feta is not your thing. . .

For 2:

–3 chicken tenderloins

–tomatoes (half a can; do NOT drain)

–basil pesto (ready prepared in a jar, 2 tablespoons)

–onion (chopped, one-quarter cup)

–feta cheese (crumbled, one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–basil (dried, 1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the basil pesto, onion, feta, minced garlic, salt and pepper to taste, in a small mixing bowl.  Gradually add the tomatoes, with their juice, stirring constantly.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the chicken tenderloins in the sauce.  Season with salt, pepper, and basil.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–recipe original.

A Simple Dinner:  CHILLED SEAFOOD SALAD WITH COD – TOMATOES – FETA CHEESE – MAYO SPRINKLED WITH PAPRIKA

I used chopped artificial crab legs, ready prepared, that are really cod. . .super easy recipe. . .

For 4:

–artificial crab legs (chopped, a whole package of 8 legs, actually cod)

–tomatoes (half a can of diced tomatoes, drained)

–feta cheese (one-third cup, broken feta)

–salt and pepper (to taste, and a generous amount of salt in needed)

–mayonnaise (1 – 2 level tablespoons, to taste)

–paprika (one-half teaspoon)

1 – Chop the artificial crab legs.  Place in a mixing bowl.  Add drained tomatoes and feta cheese.  Salt and pepper, turning the ingredients to ensure coverage.  Add mayonnaise and fold in.  Sprinkle with paprika.

2 – Serve the seafood salad cold, from the refrigerator.

–recipe original.

HERB CHICKEN FETA WITH ROSEMARY – THYME – MINT – MINCED GARLIC – TOPPED WITH FETA CHEESE AND IN RED WINE SAUCE

If fresh food is not possible, canned chicken will work quite well with plenty of herbs and the cheese of your choice sprinkled on top. . .

For 2:

–3 chicken tenderloins (or canned chicken, drained; microwave only briefly, about 1 minute)

–rosemary, thyme, mint (dried, bottled, one-half teaspoon each)

–feta cheese (or any cheese you have on hand, 3 tablespoons)

–minced garlic (bottled, 1 tablespoon; or garlic salt, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add red wine, sprinkled atop the chicken as you pour.  Top the chicken with rosemary, thyme, mint, feta cheese, minced garlic, salt, pepper, and extra virgin olive oil.

2 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

THREE – CHEESE WILD ATLANTIC COD WITH FETA – CHEDDAR – PARMESAN CHEESES AND CAPERS IN LEMON – CLAM JUICE SAUCE

If you like cheese, this is the recipe for you. . .

For 2:

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

–feta cheese (3 tablespoons, broken pieces, packaged)

–cheddar cheese (3 tablespoons, shredded, packaged)

–Parmesan cheese (3 tablespoons, shredded, packaged)

–capers (bottled, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish.  Sprinkle lemon juice on top, and then add clam juice to the dish.  Season with salt and pepper.  Place tablespoons of feta cheese, cheddar cheese, and Parmesan cheese atop the cod.  Then sprinkle with drained capers.  Finish with a couple of drops (only) of extra virgin olive oil.

2 – Microwave the cod for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

PARSLEYED CHICKEN TENDERS SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND RESTING ATOP A SAUCE OF STRAINED ITALIAN TOMATO – FETA CHEESE – MINCED GARLIC – RED WINE

Secret ingredients in the sauce are the feta cheese and red wine. . .

For 2:

–3 chicken tenderloins (organic)

–parsley (1 handful, chopped, fresh)

–garlic – herb breadcrumbs (just a light sprinkle on each chicken tender)

–strained Italian tomato sauce (I used Pomi, one-half cup)

–feta cheese (one-eighth cup)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the tomato sauce, feta cheese, minced garlic, and red wine in a covered baking dish.  Stir.  Microwave on high for 3 minutes.

2 – Place the chicken tenders atop the sauce.  Sprinkle the tenders with chopped parsley and, lightly, with garlic – herb breadcrumbs.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop pasta if desired.

–recipe original.

MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

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

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.

ONE – DISH SPICY MEDITERRANEAN COD WITH BROCCOLI FLORETS TOPPED BY FETA CHEESE – MINCED GARLIC – CHOPPED YELLOW & GREEN ONIONS IN IMPORTED ITALIAN TOMATOES & WHITE WINE SAUCE

All ingredients in the Mediterranean tradition . .

For 2:

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

–broccoli florets (from 1 head of broccoli, fresh)

–feta cheese (broken, packaged, 2 tablespoons)

–minced garlic (bottled, 1 tablespoon)

–chopped yellow and green onions (packaged, 2 tablespoons each)

–Italian tomatoes (packaged, one-half cup)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the Italian tomatoes and white wine in a very large baking dish.  Stir.  Add the cod to the center of the dish, broccoli florets surrounding it.  Season cod and broccoli with salt, pepper, cayenne pepper, and minced garlic.  Top with onions and feta cheese.  Finish with a few drops of olive oil.

2 – Microwave the dish for 10 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and broccoli entrée hot.

–inspired by C. Mabry, chef.

MEDITERRANEAN WILD COD TOPPED IN FETA WITH BASIL – MINCED GARLIC – YELLOW ONION – GREEN ONIONS – FRESH ROMA TOMATO IN IMPORTED ITALIAN TOMATOES – WHITE WINE SAUCE

Mediterranean all the way. . .

For 2:

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

–feta cheese (one-quarter cup, broken apart)

–minced garlic (bottled, 1 tablespoon)

–yellow onion (one-half, sliced)

–green onions (3 stalks, chopped)

–fresh Roma tomato (chopped, medium)

–imported Italian tomatoes (packaged, one-third cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the imported Italian tomatoes and the chopped fresh tomato in a covered baking dish.  Add garlic, basil, and yellow onion.  Pour in white wine.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the tomato sauce.  Spoon some sauce atop the cod.  Season the cod with salt, pepper, basil, and olive oil.  Sprinkle chopped green onions on top.  Finish with feta cheese.

3 – Microwave the cod on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and tomato sauce hot, atop pasta if desired.

–recipe original.

A Celebratory Dinner for 2:  PARSLEYED CHICKEN FETA ROLLED IN BUTTERY BREADCRUMBS & PLACED ATOP ROMA BASIL TOMATO – YELLOW ONION – GREEN ONIONS IN A WHITE WINE SAUCE

A delicious and easy way to celebrate. . .

For 2:

–3 organic chicken tenderloins

–feta cheese (crumbled, 3 tablespoons)

–buttery breadcrumbs (one-half cup, crushed buttery crackers)

–Roma tomato (1, fresh, chopped, sprinkled with basil, 1 teaspoon)

–yellow onion (one-half, chopped)

–green onions (3 stalks, chopped)

–white wine (no more than one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chopped tomato with basil, chopped yellow onion, chopped green onions, in the white wine sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place 8 to 10 small buttery crackers in a plastic bag.  Seal.  Crush the crackers with the back of an ice cream spoon. In a second plastic bag, place the chicken tenderloins.  Season with salt, pepper, and olive oil.  Pour in the crumbs, and shake well.  Place the chicken atop the hot vegetables.  Sprinkle feta cheese and parsley on top.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–chicken inspired by C. Mabry, chef.