CHICKEN TENDERS MARJORAM TOPPED BY LEMON CIRCLES WITH SAUCE OF HONEY DIJON – MINCED GARLIC – CHICKEN BONE BROTH SERVED WITH WHITE BEANS

The pleasure of combining tart (lemon) and sweet (honey) makes this a welcome entrée for a dinner table. . .

For 2:

–3 chicken tenderloins

–lemon circles (1 cold lemon sliced into 4 pieces, very carefully)

–honey Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–marjoram (1 teaspoon)

–chicken bone broth (4 tablespoons)

–salt and pepper to taste

–extra virgin olive oil to taste

–white beans in the slow cooker after soaking all night, with one-half package white beans (great Northern or navy is good), chicken bone broth to cover, 1 tablespoon minced garlic, one-quarter cup chopped onions, 1 teaspoon tarragon, 2 tablespoons soy bacon, and salt, pepper, extra virgin olive oil to taste.  Cook on low for 5 hours and 15 minutes.

1 – Place the chicken tenderloins in a covered baking dish.  In a mixing bowl, place Dijon, marjoram, garlic, salt, pepper, olive oil, and chicken bone broth, and stir briskly. Pour over the chicken.  Then with a very sharp knife and a cold lemon, slice 4 circles of lemon.  Then place lemon atop the chicken.

2 – Microwave on high for 4 minutes and 20 seconds.  When finished, cut into the center piece to test doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and white beans hot.

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

BLACKENED SALMON FILLET WITH CHOPPED RED ONIONS & LEMON CIRCLES IN CLAM JUICE

Crunchy onions set off this easy menu item, and the lemon and blackening seasoning give bite. . .

For 2:

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

–chopped red onion (one-quarter cup)

–lemon circles (1 lemon, sliced into 4 pieces, carefully)

–blackening season (ready-prepared, 1 teaspoon)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Pour in the clam juice. Season with salt, pepper, and blackening spice. Place chopped onions on top, Slice a cold lemon into 4 pieces, very carefully. Then line the lemon atop the salmon. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.

3 – Serve the salmon hot.

–recipe inspired by Salmon 365, a kindle e-book.

CATFISH AMANDINE TOPPED WITH SLICED ROASTED ALMONDS – LEMON CIRCLES – CHOPPED PARSLEY AND SEASONED WITH GARLIC – HERB BREADCRUMBS

A simplified version of an amandine recipe, just as good with catfish rather than trout. . .

For 2:

–catfish fillets (2, medium size; size of 2 decks of cards, one-half pound)

–sliced roasted almonds (packaged, one-third cup)

–lemon (1, sliced thin)

–chopped parsley (fresh, 1 handful)

–garlic – herb breadcrumbs (just enough for a light sprinkle on the fish)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the catfish fillets in a large, covered baking dish, flat, side by side. Do NOT add liquid of any kind. Sprinkle with garlic – herb breadcrumbs; be sparing so as not to overpower the other flavors.

2 – Season with salt and pepper. Slice a chilled lemon with a very sharp knife carefully into 4 circles. Place atop the catfish. Sprinkle almonds on top of the fish, next. Then drop chopped parsley atop. Fiinish with a few drops of extra virgin olive oil.

3 – Microwave on high for 6 minutes, tops. You need less time in the microwave because no liquid was added to the dish.

4 – Serve the catfish hot.

–catfish recipe inspired by the Catfish Institute web site.

Pesce [Fish] Italiano con Capellini [Pasta] with Roasted Red Bell Peppers – Lemon – Minced Garlic – Tarragon – Thyme – Basil in White Wine Sauce

This recipe is good for any white fish; I used cod, our frequent white fish. . .recipe was originally intended for shrimp. . .

For 2:

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

–roasted red bell pepper (3 tablespoons; from a jar; drain)

–lemon juice (3 squirts)

–minced garlic (1 tablespoon)

–tarragon, thyme, basil (one-half teaspoon each; or herbs of your choice)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the fish in a covered baking dish.  Pour in the white wine.  Drench the fish in lemon juice.  Season with garlic, herbs (I used tarragon, thyme, basil), salt, pepper.  Spoon on the roasted red bell pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes, unless the fish is especially thick, and then microwave for 7 minutes.  Fish is done when it begins to break apart.

3 – Serve the fish hot, atop pasta.  (Microwave pasta in salted water, uncovered, for 6 minutes; then microwave on 50 percent power for 8 minutes.  Drain.)

–fish inspired by Fiore’s Ristorante Toscana, in Asheville, North Carolina.

OPEN – FACED ALBACORE TUNA SALAD SANDWICHES WITH LEMON – CHOPPED ONION – CAPERS – DICED FRESH ROMA TOMATO & BASIL – CHOPPED EGG – CELERY SALT – SALT – PEPPER – REAL MAYONNAISE – ALL PILED ATOP FRESHLY BAKED WHEAT TOAST SEASONED WITH PINE NUTS

If you want a gourmet tuna salad, this may be just what you are looking for. . .

For 2:-

-albacore tuna (1 small can, drained)

–lemon juice (3 squirts)

–chopped onion (one-quarter cup)

–capers (2 tablespoons, drained)

–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)

–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)

–celery salt (2 teaspoons)

–salt and pepper to taste

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

1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently.  Sprinkle 1 teaspoon of basil on top for appearance.

2 – Refrigerate for a couple of hours before serving

WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients

–three-fourth’s cup warm milk (microwave for 1 minute)

–three-fourth’s cup tap water

–2 eggs

–8 tablespoons honey

–3 tablespoons butter or 3 tablespoons canola oil

–2 teaspoons salt

–one and one-fourth cups bread flour

–three cups whole wheat flour

–two teaspoons yeast

Makes a two-pound loaf.  Recipe tweaked from the web.

–recipes original to C. Mabry, chef.

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.

SEASONED WILD SALMON FILLET TOPPED WITH CHOPPED FRESH ROMA TOMATO & CHIVES – CHOPPED RED ONION – FRESH PARSLEY IN LEMON – CLAM JUICE – TUSCAN HERB OLIVE OIL

I used Cajun blackened seasoning, because we like it, but you can use the seasoning of your choice. The fresh vegetables make the dish. . .

For 2:

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

–chives (1 teaspoon, dried)

–Roma tomato (chopped)

–red onion (1 half – inch slice, chopped)

–fresh parsley (1 handful, chopped)

–salt and pepper to taste

–lemon juice (2 squirts)

–clam juice (one-eighth cup)

–Tuscan herb olive oil

1 – Place the salmon in a large, covered baking dish. Drench in lemon juice. Pour in the clam juice.

2 – Season the salmon with salt, pepper, and the seasoning of your choice. Top with chopped tomato, chopped red onion, and chopped parsley. Finish with a generous sprinkle of Tuscan herb olive oil.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

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).

COD SCAMPI WITH BUTTER SAUCE SEASONED WITH WORCESTERSHIRE – CAYENNE – WHITE WINE – DIJON – MINCED GARLIC – LEMON – PAPRIKA – PARSLEY

Of course originally intended for shrimp, but certainly tasty with cod. . .

For 2:

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

–butter or healthy margarine (I used Healthy Choice with olive oil; one-quarter cup, melted)

–Worcestershire sauce (1 tablespoon)

–cayenne pepper (one-quarter teaspoon; or to taste)

–white wine (2 tablespoons)

–Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–paprika (1 teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper to taste

1 – Place butter or healthy margarine in a Pyrex measuring cup. Microwave, covered, on high for 45 seconds. Then add other ingredients in list above, and stir well.

2 – Place cod in a covered baking dish. Pour sauce on top. Sprinkle more parsley on top.

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

4 – Serve the cod and sauce hot.

–adapted from The Elegant but Easy Cookbook, by Marian Fox Burros and Lois Levine.

STEAMED ATLANTIC COD SALMORIGLIO WITH OREGANO & MINCED GARLIC IN SAUCE OF LEMON – EXTRA VIRGIN OLIVE OIL – CLAM JUICE

Note:  If you have been reading this only in email, you can see what the entrée looks like if you click to go to the blog.  The entrees are now illustrated in large color pictures.

I’ll be using some genuine Mediterranean terms from my new cookbook.  “Salmoriglio” is one of them. . .

For 2:

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

–oregano (2 teaspoons, dried)

–lemon juice (3 squirts)

–minced garlic (1 tablespoon)

–extra virgin olive oil (to taste)

–clam juice (one-eighth cup; the liquid steams the fish in the microwave)

–salt and pepper (to taste)

1 – Place the cod in a covered baking dish.  Pour in the clam juice.  Drench in lemon juice.  Season with salt and pepper.  Dot minced garlic over the cod.  Sprinkle with oregano.  Finish with a few drops of olive oil.

2 – Microwave the cod for 6 minutes on high.

3 – Serve the cod hot.

–fish (original recipe uses sea bass) adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen.