CHEESE – GARLIC – LEMON CHICKEN TENDERS WITH SHREDDED PARMESAN – SHREDDED MOZZARELLA – MINCED GARLIC – LEMON PEPPER – LEMON JUICE – SUGAR – PARSLEY

The sweetness of sugar eliminates the “bite” of the lemon, creating a sweet and sour flavor that pleases. . .

For 2:

–3 chicken tenderloins

–Parmesan cheese (one-eighth cup, packaged)

–mozzarella cheese (one-eighth cup, packaged)

–minced garlic (1 tablespoon, bottled)

–lemon pepper (bottled, 1 tablespoon)

–lemon juice (bottled, 4 or 5 squirts)

–sugar (1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Sprinkle with lemon juice.  Season with salt, pepper, lemon pepper, sugar, and garlic.  Sprinkle the cheese on top.  Then finish with parsley and a drop or two of olive oil (the cheese will create the fat in the recipe).

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, replace in the microwave for 30 seconds more.

3 – Serve the chicken hot.

–recipe adapted from Real Simple magazine.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

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

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

–salmon inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ATLANTIC COD WITH FRESH PEAR SLICES & CINNAMON IN LEMON – WHITE WINE SAUCE

The cinnamon in this recipe really works!

For 2:

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

–fresh pear (peeled, cut in slices, medium size)

–cinnamon (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–white wine (one-eighth cup)

1 – Place the cod in a covered baking dish.  Surround with pear slices.  Drench the cod in lemon juice, and then add white wine around the cod.  Sprinkle with salt, pepper, cinnamon, and extra virgin olive oil.

2 – Microwave the cod on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (follow package instructions for the rice; brands differ, but microwaving is fine).

–recipe original.

BAKED HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

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

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

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

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.

BAKED BUTTERED WILD COD WITH CAPERS – FRESH PARSLEY – MINCED GARLIC – LEMON – SLICED ONION – EXTRA VIRGIN OLIVE OIL IN WHITE WINE SAUCE

The capers and the butter make this recipe. . .

For 4:

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

–healthy margarine (I use Smart Balance; 1 tablespoon)

–capers (3 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 tablespoons)

–onion (one-half, medium sliced)

–extra virgin olive oil (to taste)

–white wine (one-quarter cup)

–salt and pepper (to taste)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Top with capers, parsley, minced garlic, sliced onion, and extra virgin olive oil.  Add white wine to the dish.

2 – Microwave on high for 8 minutes.

3 – Serve the cod and sauce hot.

–adapted by C. Mabry, chef, from a lost recipe.

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.

 

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.

CHICKEN PICCATA ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH LEMON SLICES – IN A SAUCE OF CHOPPED FRESH PARSLEY – BONE BROTH – WHITE WINE

Note:  Originally intended for veal, this recipe works equally well for chicken.

For 4:

–6 chicken tenderloins

–lemon (fresh, sliced cold)

–garlic – herb breadcrumbs (one-third cup, boxed)

–parsley (fresh, 1 handful, chopped)

–bone broth (chicken, low sodium, non-fat, one-eighth cup)

–white wine (one-eighth cup, use the real wine rather than cooking wine)

–salt and pepper

–extra virgin olive oil

1 – Place the parsley, bone broth, and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Add half a dozen drops of olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Then add chicken to the sauce, being careful to separate the tenderloins.  Spoon sauce over the top.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice a chilled fresh lemon.  Place on top of the chicken.

3 – 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.

4 – Serve the chicken piccata with sauce, hot.

–chicken piccata inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.