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.

 

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A Simple Dinner: BAKED WILD SALMON TOPPED WITH LEMON SLICES & PARSLEY AND SEASONED WITH LEMON ZEST & ROSEMARY IN CLAM JUICE

For 4:

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

–lemon (chilled, fresh, sliced)

–parsley (fresh, 1 handful, chopped)

–lemon zest (lemon peel, 1 tablespoon, bottled)

–rosemary (bottled, 1 teaspoon)

–salt and pepper

–olive oil

–clam juice (one-eighth cup, just enough to steam)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Season with salt, pepper, lemon jest, rosemary, and olive oil.  With a very sharp knife, carefully slice a chilled lemon into four segments.  Place the lemon atop the salmon.  Finish with chopped parsley.

2 – Microwave the salmon on high for 5 minutes.  Do not overcook.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot, with a lemon slice on each serving.

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

A Simple Dinner:  BAKED LEMON COD TOPPED WITH FRESH LEMON SLICES – PARSLEY – CAPERS – LEMON ZEST & IN A SAUCE OF CLAM JUICE

For 4:

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

–lemon (fresh, sliced when chilled)

–parsley (fresh, 1 handful, chopped)

–capers (bottled, 2 tablespoons)

–lemon zest (bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the clam juice.  Season with salt, pepper, lemon zest, and olive oil.  Place caper on top.  Slice a chilled fresh lemon with a very sharp knife.  Place slices atop the cod.  Finish with parsley sprinkled on top.

2 – Microwave the cod for 8 minutes on high.

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

TUNA STEAKS SPRINKLED BY LEMON ZEST & STUFFED WITH CHOPPED PARSLEY & MINCED GARLIC IN CLAM & LEMON JUICE SAUCE ATOP JASMINE RICE

For 2:

–tuna steaks (2, fresh)

–lemon zest (1 teaspoon)

–parsley (fresh, chopped fine, 1 small handful)

–minced garlic (bottled, 2 tablespoons)

–clam juice (one-eighth cup, bottled)

–lemon juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

–jasmine rice (packaged; follow package instructions for microwaving; brands differ)

1 – With a very sharp knife, cut a pocket in each tuna steak.  Place parsley and minced garlic inside.  Place the tuna in a covered baking dish.  Drench in clam juice and lemon juice.  Season with salt, pepper, lemon zest, and olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the tuna and sauce hot, atop jasmine rice.

–tuna steaks adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  COD CILANTRO WITH LEMON ZEST IN CLAM – LEMON SAUCE

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

–cilantro (fresh, 1 handful, chopped)

–lemon zest (lemon peel, bottled, 1 teaspoon)

–clam juice (one-eighth cup, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, and lemon zest.  Sprinkle cilantro on top.  Finish with a few drops of olive oil.

2 – Serve the cod hot.

–recipe original.

LEMON BUTTER COD TOPPED BY GREEN ONIONS IN A CREAMY TURMERIC SAUCE

Note:  There is speculation that turmeric protects against dementia.  This is based in part on the fact that people in India often live long lives with clear minds, and they frequently enjoy curcumin in turmeric and curry sauces for their dining.  Turmeric, often substituted for expensive saffron, has much more curcumin than curry.

For 4:

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

–green onions (2 stalks, chopped)

–salt and pepper

–olive oil

–Promise margarine (heart-healthy)

–lemon (1, fresh, sliced)

–lemon zest (lemon peel)

–flour

–milk (dairy or almond)

–turmeric (bottled)

1 – Place 1 cup of dairy or almond milk in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the milk has heated, slowly add the milk to the flour, beating vigorously.  Place the sauce in a covered baking dish.  Add a generous amount of turmeric.  Microwave the sauce for 3 minutes on high.  Stir well.

2 – Place the cod in the sauce, spooning some sauce over the top of the cod.  Season with salt, pepper, and lemon zest.  Chop 2 stalks of green onions and place on top of the cod.  Season with 1 tablespoon of melted healthy margarine.  With a sharp knife, cut the lemon into slices.  Place the lemon slices atop the cod.  End with a few drops of olive oil.

3 – Microwave on high for 9 minutes.

4 – Serve the cod hot, atop white rice (preferably), couscous, pasta, or quinoa.

–cod adapted from Top 50 Most Delicious Turmeric Recipes.

A Simple Dinner:  LEMON – HERB SALMON WITH MINT – BASIL – OREGANO – LEMON ZEST IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–lemon juice

–mint, basil, oregano, lemon zest (bottled)

–clam juice (or fish broth)

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice and a little white wine.  Drench in lemon juice.  Season with salt, pepper, mint, basil, oregano, lemon zest, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

A Simple Dinner:  HERBED SPICY SALMON WITH CORIANDER – CUMIN – PAPRIKA – CAYENNE – MINCED GARLIC – LEMON ZEST IN LEMON JUICE SAUCE

For 4:

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

–coriander, cumin, paprika, cayenne, minced garlic, cayenne pepper, lemon zest (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, coriander, cumin, paprika, minced garlic, lemon zest (lemon peel), and olive oil.

2 – Microwave on high for 7 minutes.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  SALMON SEASONED WITH CORIANDER – CUMIN – LEMON ZEST – MINCED GARLIC – CELERY SALT – SALT – PEPPER

For 4:

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

–coriander, cumin, lemon zest (lemon peel), minced garlic, celery salt, salt, pepper (bottled)

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with coriander, cumin, lemon zest, minced garlic, celery salt, salt, pepper, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the salmon hot.

–salmon adapted from Top 50 Most Delicious Salmon Recipes.

A Simple Dinner:  MAHI – MAHI WITH LEMON ZEST & LEMON SLICES ATOP JASMINE RICE

Note:  Lemon with mahi – mahi (swordfish) is especially good.  Let the mahi – mahi shine.

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

–lemon zest (lemon peel)

–lemon (fresh)

–salt and pepper

–olive oil

–jasmine rice (packaged)

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-quarter cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered for five minutes.

2 – Place the mahi – mahi (swordfish) in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  With a very sharp knife, slice a lemon.  Place the lemon atop the mahi mahi.  Microwave on high for 9 minutes.

3 – Serve the mahi – mahi hot, atop the rice.

–mahi – mahi original.