WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.

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CHICKEN NATURALLY & CHILLED GREEN SAUCE WITH GREEN ONION – CELERY – ONION – PARSLEY – DIJON – GARLIC – BALSAMIC VINEGAR – RED WINE – EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (boxed, plain)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–celery (2 stalks, chopped)

–onion (one-half, sliced)

–parsley (fresh if possible)

–Dijon mustard

–garlic powder

–balsamic vinegar

–hot sauce (optional; like Tabasco)

–red wine

–extra virgin olive oil

1 – Chop 2 green onions, 2 stalks of celery, one-half onion, and parsley, and place in a food processor.  Add 1 tablespoon of Dijon mustard and 1 teaspoon of hot sauce (optional).  Season with garlic powder, salt, pepper, extra virgin olive oil, balsamic vinegar, and red wine.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Lightly sprinkle the chicken with plain breadcrumbs.  Microwave on high for 5 minutes.

3 – Serve the chicken hot, with the cold green sauce beside the chicken on the plate.  I also served corn, broccoli, and lima bean soup (recipes, see the search box on this blog).

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

BOWTIE PASTA WITH CHICKEN MARINARA SAUCE TOPPED WITH PARMESAN

–4 chicken tenderloins or breast strips

–tomato sauce (one-half small can)

–tomato (1, medium, fresh)

–green onions (chopped, 2 stalks)

–onion (one-half, medium)

–mushrooms (baby bellas, 3 or 4, sliced)

–red bell pepper (2 slices, chopped)

–celery (1 stalk, chopped)

–hot sauce (optional; 1 tablespoon)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–bowtie pasta (1 cup, boxed)

–Parmesan cheese (shredded)

1 – Place the chicken in a slow cooker.  Add one-half can of tomato sauce.  Chop a tomato, season with salt and pepper, and microwave for 5 minutes; then add to the cooker.  Add 2 chopped stalks of green onions; one-half chopped onion; 3 or 4 sliced mushrooms; 1 stalk of chopped celery; and 2 slices of red bell pepper, chopped.  Season with salt, pepper, 1 tablespoon of hot sauce (optional), and olive oil.  Add chicken broth to not quite cover the chicken and vegetables.  Cook on low for 5 hours.  Remove chicken and shred with 2 forks; return the chicken to the cooker, and cook for 1 hour more.  When finished, place the setting on “warm” until time for dinner.

2 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  When finished, drain pasta in a colander.

3 – Serve the chicken marinara hot atop the pasta, sprinkled with Parmesan cheese.

–chicken marinara sauce adapted from To the Taste of a King; pasta original.

CHICKEN WITH ONION IN WINE WHITE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–onion (1, large)

–white wine (cooking wine is fine)

–milk (dairy or almond; soy doesn’t work well in the microwave)

–egg yolk

–flour

–salt and pepper

–olive oil

–broccoli (1 head)

–hot sauce (such as Tabasco)

1 – Slice the onion across in very thin slices.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Place 1 cup of white wine in the microwave, and cook on high for 1 minute.  In another cup, place 1 tablespoon of flour.  When the white wine has heated, slowly add it to the flour, beating briskly.  Add 1 egg yolk to the cup and again beat briskly.  Season with salt and pepper.  Pour the flour and wine sauce atop the onion.  Microwave on high for 4 minutes.   When finished, nestle the chicken amid the sauce with onion.  Season with salt and pepper.  Sprinkle parsley on top.  Set aside.

2 – Rinse the broccoli.  Cut the stalk from the florets and stems, and discard the stalk.  Place the broccoli in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the chicken and sauce for 6 minutes.

4 – Serve the chicken hot, with the broccoli with hot sauce as a side.

–chicken adapted from To the Taste of a King, originally served in Arnaud’s Restaurant in New Orleans; broccoli original.

ROSEMARY CHICKEN WITH TOMATO & ONION IN WHITE WINE ATOP QUINOA / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–tomato (1, medium, fresh, chopped)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–broccoli (1 bunch, fresh)

–hot sauce (such as Tabasco)

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth and a few drops of olive oil.  Stir.  Microwave on high for 6 minutes; then microwave for 9 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place 1 chopped tomato and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the tomato and onion.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

3 – Cut off the stalk from the broccoli, and discard, leaving the stems and florets.  Break apart and arrange in a circle in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, atop the quinoa, and serve the broccoli with hot sauce as a side.

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

A Simple Dinner:  COD WITH LEMON ZEST / PARSLEYED DUTCH POTATOES / BROCCOLI WITH HOT SAUCE

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

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–small yellow Dutch potatoes (about 8)

–parsley (fresh if possible)

–broccoli (one head, fresh)

–hot sauce (such as Tabasco)

1 – Place the potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, parsley, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

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

3 – Wash the broccoli, and then cut the stalk from the broccoli florets and stems.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the cod for 6 minutes on high.

5 – Serve the cod hot, with the potatoes and broccoli as sides.  Season the broccoli at the table with hot sauce.

–recipes original.

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.

 

LEMON SHRIMP WITH MINT – GARLIC – PARSLEY / NEW DILLED WHOLE POTATOES / BROCCOLI WITH HOT SAUCE

Note:  Thaw frozen shrimp overnight in the refrigerator.

–shrimp (frozen, one-half package)

–lemon juice

–mint (bottled)

–garlic salt

–parsley (fresh if possible)

–salt and pepper

–olive oil

–potatoes (6 to 8)

–dill (fresh if possible)

–broccoli (1 stalk)

–hot sauce (such as tabasco)

 

1 – Wash and scrub the small potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Separate broccoli stalk from stems and florets, discarding the stalk.  Break apart the remainder.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the shrimp in a colander.  Place in one layer in a large, wide-mouthed, covered baking dish with a little water.  Drench in lemon juice.  Season with mint, garlic salt, salt and pepper, parsley, and olive oil.  Microwave on high for 3 minutes.

4 – Serve the shrimp hot, with the broccoli and potatoes as sides.  Serve hot sauce with the broccoli.

–shrimp adapted from Italian Family Cooking (Edward Giobbi, author); potatoes adapted from Real Simple; broccoli original.

BASIL – PARMESAN SALMON / PASTA WITH TOMATOES & GARLIC / BROCCOLI WITH HOT SAUCE

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

–basil (fresh if possible)

–Parmesan cheese (shredded)

–pasta (gluten free)

–tomatoes (2, medium, fresh)

–garlic powder

–broccoli (1 stalk, medium)

–hot sauce (such as Tabasco)

1 – Place 1 cup of pasta in an uncovered baking dish with water to cover, plus a little more water.  Season with salt, garlic powder, and olive oil.  Microwave on high for 15 minutes.  Check to be sure that water does not overflow.  When finished, cover to preserve warmth.

2 – Cut stalk from broccoli, and then break apart the florets and stems.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, basil, and olive oil.  Sprinkle with Parmesan cheese.  Microwave on high for 4 and one-half minutes. 

4 – Drain the pasta.  Dice the tomatoes into 1 – inch chunks.  Season with salt, pepper, olive oil, garlic powder, and basil.  Stir into the pasta.  Sprinkle Parmesan cheese, generously, over the top. 

5 – Serve the salmon on top of the pasta, with the broccoli, with hot sauce, as a side.

–pasta adapted from Edward Giobbi’s recipe for pasta primavera (author of Italian Family Cooking); salmon and broccoli original.

GARLIC – HERB SALMON IN WHITE WINE – ONION SAUCE / TARRAGON POTATOES / BROCCOLI WITH HOT SAUCE

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

–garlic – herb breadcrumbs

–onion (one-half, medium)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–potatoes (red, 2, medium)

–tarragon

–broccoli (1 medium stalk, fresh)

–hot sauce (like Tabasco)

 

1 – Scrub the potatoes.  Then cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 15 minutes.

2 – Slice the onion, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion and wine.  Drench in a little wine.  Season with salt and pepper.  Sprinkle garlic – herb breadcrumbs lightly over the top.  Finish with a little olive oil.  Set aside. 

3 – Cut the stalk off the broccoli, leaving the stems and florets.  Break apart the florets.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the salmon hot, with the potatoes and broccoli as sides, also hot.

–recipes original.

A Simple Dinner:  OVEN FRIED COD WITH GARLIC – HERB BREADCRUMBS / BROCCOLI WITH HOT SAUCE / BAKED POTATOES WITH BUTTER & YOGURT

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

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–broccoli (fresh, 1 stalk)

–hot sauce (such as Tabasco)

–potatoes (2, medium, red)

–Promise Activ margarine (heart-healthy)

–yogurt (non-fat)

 

1 – Scrub potatoes.  Microwave for 5 minutes on high; then turn over and microwave for 5 minutes more, on high.  Set aside.  Do not break open the potatoes yet.

2 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs into the bag.  Shake vigorously.  Set aside.

3 – Cut the stalk off the broccoli, leaving the florets and stem.  Break apart the florets and stem.  Place in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 to 4 minutes, depending on your desired crispness.

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

5 – Cut open the potatoes.  Season with margarine.  Serve the yogurt on the table, to be added as desired.

6 – Serve the dinner hot.

–recipes original.

MUSHROOM CHICKEN WITH THYME – PARSLEY IN A RED WINE – CURRANT SAUCE / THYME POTATOES / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–thyme

–parsley

–red wine (cooking wine is fine)

–red currant jelly

–chicken broth (non-fat, low sodium)

–mushrooms (6 to 8, small, sliced)

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–broccoli (1 stalk)

–hot sauce (like Tabasco)

 

1 – Using a measuring cup, place a small amount of chicken broth and red wine, and 2 tablespoons of currant jelly to the 1/3 cup measure.  Pour into covered baking dish.  Add mushrooms to the baking dish.  Microwave on high for 5 minutes.  When finished, nestle chicken among the mushrooms.  Season with salt, pepper, thyme, parsley, and olive oil.  Set aside.

2 – Cut potatoes into 1-inch pieces.  Place in covered baking dish with 1 inch water.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Cut broccoli florets and stems from the stalk.  Break apart the broccoli.  Add to covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken on high for 6 minutes.

5 – Serve the dinner hot, with hot sauce for the broccoli.

–chicken adapted from the web; other recipes original.

SPICY CREOLE COD WITH TOMATO / WHITE RICE

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

–hot sauce (bottled, Louisiana or Tabasco, etc.)

–onion (one half, medium)

–tomato sauce (1 small can)

–tomato juice (one-third cup)

–Worcestershire sauce

–paprika

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–white rice (instant)

 

1 – Chop the onion, and place in the bottom of a covered baking dish.  Add the tomato sauce and tomato juice, seasoning with 2 teaspoons of Worcestershire sauce and 2 teaspoons of hot sauce.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Microwave on high for 8 minutes.  Then place the cod in the tomato sauce.  Drench with lemon juice.  Season the cod with salt, pepper, paprika, garlic powder, and olive oil.  Set aside.

2 – Measure two-thirds cup of white rice into a covered baking dish.  Add two-thirds cup of water.  Season with salt (one-half teaspoon) and olive oil.  Microwave on high for 3 minutes.  Let sit, covered, at least 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod and sauce on top of the white rice.

–cod adapted from The Commander’s Palace New Orleans Cookbook; rice original.

SPICY TARRAGON CHICKEN WITH MUSHROOMS, POTATOES, & ONION IN WINE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–salt and pepper

–olive oil

–garlic powder

–mushrooms (5 baby bellas)

–diced potatoes (canned)

–green onions (2 stalks)

–Worcestershire sauce

–white wine (cooking wine is fine)

–tarragon

–cayenne pepper

–broccoli (1 head, fresh)

–hot sauce (such as Tabasco)

 

1 – Empty a can of potatoes in a large, wide-mouthed, covered baking dish.  Slice mushrooms and green onions, and place on top of the potatoes.  Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and garlic powder.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the chicken on top of the vegetables in the baking dish.  Sprinkle with Worcestershire sauce, cayenne pepper, and tarragon.  Add a bit more olive oil on top.  Add 1 inch of wine.  Cook on high in the microwave for 9 minutes.

2 – Cut the florets and some stem from the stalk of broccoli.  Cut into large pieces.  Place the broccoli in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

3 – Serve the dinner hot.  Put hot sauce on the top to serve with the broccoli.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; broccoli original.

ROSEMARY – PARMESAN CHICKEN / DILLED CARROTS / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–Parmesan cheese (shredded)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–carrots (4)

–dill (fresh if possible)

–broccoli (one head

–hot sauce (such as Tabasco)

–olive oil

 

1 – Place chicken in a covered baking dish with a little chicken broth.  Season with rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Peel and slice carrots into one-quarter inch rounds.  Place in a covered baking dish with a little water.  Season with dill, salt, pepper, and olive oil.  Cook on high for 4 minutes in microwave.

3 – Cut florets from head of broccoli, leaving some stem.  Cut into large pieces.  Place in covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 4 minutes (less if crispy is desired).

4 – Cook chicken in the microwave on high for 5 minutes.  When finished, cover the whole with Parmesan cheese.

5 – Serve the meal hot, hot sauce on the table for the broccoli.

–chicken adapted from Carmelo’s, St. Paul, Minnesota; carrots adapted from a friend’s recipe in Shakopee, Minnesota; broccoli original.

BARBECUED CHICKEN / VIETNAMESE NOODLE SALAD

–4 chicken tenderloins or breast strips

–barbecue sauce (see below for recipe)

–olive oil

–salt and pepper

–rice noodles (one cup)

–spinach (fresh, pre-packaged, pre-rinsed)

–red bell pepper (one-half)

–Sriracha sauce or other Asian chili sauce

 

Barbecue sauce:

–catsup

–brown sugar

–salt and pepper

–lemon juice

–Worcestershire sauce

–olive oil

–garlic powder

–Tabasco or other hot sauce

–apricot preserves

 

1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.

2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.

3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.

4 – Serve the hot chicken with the cool noodles.

 

–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.