SPICY WILD ATLANTIC COD TOPPED BY GREEN ONIONS WITH A SAUCE OF HOISIN – SRIRACHA – LEMON – CLAM JUICE

The hoisin and sriracha flavors blend well.  This is such a pretty dish. . .

For 2:

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

–green onions (3 stalks, chopped, fresh)

–hoisin sauce (bottled, 3 tablespoons)

–sriracha sauce (bottled, 2 tablespoons)

–clam juice (one-eighth cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Squirt the cod with lemon juice (3 squirts).  Add the clam juice.  Season with salt and pepper.  Place ribbons of hoisin and sriracha sauce up and down the cod.  Top with green onions and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

JAPANESE – STYLE WILD SALMON FILLET SEASONED WITH CORIANDER – LEMON ZEST – GINGER – MINCED GARLIC IN A SAUCE OF HONEY – TERIYAKI – LEMON JUICE AND TOPPED WITH CHOPPED GREEN ONIONS

A tasty treat. . .

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–coriander (1 teaspoon)

–lemon zest (1 teaspoon)

–ginger (1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–honey (3 tablespoons, drippled over the salmon)

–teriyaki (one-eighth cup)

–lemon juice (3 squirts)

–pepper (no salt to taste)

–green onions (chopped, 3 stalks, fresh)

–extra virgin olive oil (organic if possible)

1 – Place the salmon in a covered baking dish.  Squirt lemon juice on top.  Then pour in the teriyaki sauce.  Season with coriander, pepper (no salt), lemon zest, ginger, and minced garlic.  Sprinkle chopped green onions on top.  Finish with a few drops of olive oil.

2 – Microwave  on high for 5 minute.  Salmon is better if slightly undercooked.

3 – Serve the salmon and sauce hot.

–salmon adapted from Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners (a kindle e-book).

CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – ROSEMARY – MINCED GARLIC – BROTH AND SERVED WITH A SIDE SAUCE OF MINCED BABY BELLA MUSHROOMS – PARSLEY – MINCED ONION – MINCED GARLIC – BONE BROTH – FLOUR – CRÈME SHERRY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–lemon juice (bottled, 3 squirts)

–rosemary (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

Dipping sauce:

–baby bella mushrooms (fresh, 3 or 4, chopped finely)

–parsley (fresh, 1 handful, chopped finely)

–crème sherry (one-third cup)

–minced onion (bottled, 1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–bone broth (packaged, 3 tablespoons)

–flour (1 teaspoon)

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken in a covered baking dish with broth.  Sprinkle with lemon juice and rosemary.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Place mushrooms, parsley, crème sherry, minced onion, minced garlic, bone broth, flour, and extra virgin olive oil in a small mixing bowl.  Stir well.  Microwave on high, in a small, covered baking dish, for 1 and one-half minutes.

3 – Serve the chicken hot, and spoon the sauce over the top, while still hot.

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

ZESTY SALMON WITH SAUCE OF HONEY – LEMON – APPLE JUICE – MAPLE SYRUP – ORANGE JUICE – MINCED GARLIC – ORANGE ZEST ATOP JASMINE RICE

Note: This is a very delicate, mild sauce.  For more flavor, increase orange zest to 1 tablespoon (recommended).

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey (2 tablespoons, bottled)

–lemon juice (2 squirts, bottles)

–apple juice (3 tablespoons, bottled)

–maple syrup (one-third cup, bottled)

–orange juice (one-third cup, bottled)

–minced garlic (1 tablespoon, bottled)

–orange zest (1 teaspoon, bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Add maple syrup, apple juice, and orange juice, and stir.  Drench the salmon in lemon juice.  Season with salt, pepper, orange zest, and olive oil.  Place minced garlic on top.  Finish with honey drizzled over the top.

2 – Microwave for 7 minutes on high.  Salmon is better if cooked medium rare.

3- Serve the salmon hot, atop jasmine rice (1 cup rice, with 1 and three-quarters cup water, microwaved, covered, for 5 minutes on high, and then 10 minutes on 50 percent power).

–salmon adapted from Salmon, the Cookbook (a kindle e-book).

A First Course:  SWEET ‘N SPICY SUMMER SQUASH SOUP PUREED WITH A MULTITUDE OF DRIED HERBS – RED ONION – MINCED GARLIC – MAPLE SYRUP – UNDILUTED VEGETARIAN VEGETABLE SOUP – LEMON JUICE – AND A BASE OF MILK

For 4:

–squash (2 large, or 4 small, fresh, sliced)

–ginger, turmeric, cumin, cinnamon, coriander, cayenne pepper, salt, pepper (1 teaspoon each, except for cayenne, which is one-half teaspoon)

–red onion (fresh, one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–maple syrup (bottled, 1 tablespoon)

–vegetarian vegetable soup (undiluted, 1 can)

–lemon juice (bottled, 2 squirts)

–olive oil (1 tablespoon)

–milk (dairy, almond, or soy, 1 cup)

1 – Slice the squash and onion.  Place in a covered baking dish.  Add the herbs (see above for amount), garlic, maple syrup, soup, olive oil, and lemon juice.  Stir.  Microwave on high for 8 minutes.  When finished, let cool for 5 minutes (food is too hot to work with).

2 – Place the ingredients in a food processor.  Puree until smooth.

3 – Add 1 cup of milk.  Stir. Microwave for 5 minutes on high.

4 – Let the soup stand for 5 minutes, covered, before serving.

5 – Serve hot.

–adapted from the Mississippi Daily, newspaper of the University of Mississippi

COD BASIL WITH FRESH TOMATO – PEPPERS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (if fresh, 3 minced leaves; if dried, 1 tablespoon)

–tomato (fresh, medium, chopped)

–red bell pepper (one-half fresh, sliced)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the tomato and red bell pepper in a covered baking dish with the clam juice.  Season with half the basil, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Drop green onions on top.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Italian Family Dining.

SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–red bell pepper (one-half, fresh, sliced)

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

3 – Microwave on high for 6 and one-half minutes.  Salmon is best if medium rare.

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining

A Celebratory Dinner for 2:  NEW ORLEANS STYLE ORANGE ROUGHY PECAN CREOLE WITH WORCESTERSHIRE – LEMON – PARSLEY – CLAM JUICE

For 2:

–orange roughy (4 thin fillets, one-half pound)

–pecan bits (one-half cup, divided)

–creole seasoning (1 tablespoon, bottled)

–Worcestershire sauce (2 tablespoons, divided)

–lemon juice (4 squirts, divided)

–parsley (fresh, 1 handful; or dried, 1 tablespoon)

–clam juice (bottled, one-third cup)

–bread crumbs (small amount just to dust the fish)

–pepper (no salt)

–olive oil

1 – Place one-half of the pecan bits in a food processor.  Add 1 tablespoon of Worcestershire, 2 squirts of lemon juice, and 2 tablespoons of olive oil.  Pulse until smooth, a pecan butter.  Set aside.

2 – Place the orange roughy in a single layer in a large, shallow baking dish.  Drench in lemon juice.  Add clam juice and 1 tablespoon of Worcestershire sauce.  Season with creole spice.   Sprinkle lightly with bread crumbs.  Then carefully spread the pecan butter on top of the fish.  Sprinkle with parsley, and a few drops of olive oil.

3 – Microwave on high for 5 minutes.  When finished, test a thicker piece to be sure that fish is done.  If not, replace in microwave for 1 minute more.

4 – Serve the orange roughy hot.  This dish goes well with the nutty flavor of quinoa cooked in chicken broth (microwave two-thirds cup of quinoa and 1 and one-third cup of broth for 6 minutes on high, followed by 9 minutes on 50 percent power).

–orange roughy adapted from The Commander’s Palace New Orleans Cookbook.