SPICY MISSISSIPPI CATFISH FILLETS WITH HALVED GRAPE TOMATOES – MARINARA – SRIRACHA – MINCED GARLIC ATOP RED POTATOES AND IN WHITE WINE SAUCE

Marinara and sriracha sauces work well together. . .

For 2:

–2 catfish fillets

–marinara sauce (I used Bertoli with vegetables; 2 tablespoons)

–sriracha sauce (2 tablespoons)

–garlic (bottled, minced, 1 tablespoon)

–potatoes (2, medium, cut in bite-sized pieces, red)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Peel the potatoes, and then cut into bite-sized pieces.  Place in a large, covered baking dish.  Season with salt, pepper, garlic, and extra virgin olive oil.  Microwave on high for 6 minutes.

2 – Place the catfish fillets atop the potatoes.  Season with salt and pepper.  Spoon marinara sauce in the middle of each fillet.  Then squeeze ribbons of sriracha down the length of the fillet. 

3 – Slice 6 to 8 grape tomatoes in half.  Place atop the catfish.  Finish with a few drops of extra virgin olive oil.

4 – Serve the catfish, potatoes, and sauce hot.

–recipe original.

COD AMERICAINE SPRINKLED WITH HERBS DE PROVENCE & CAYENNE AND FLOATING IN A SAUCE OF MARINARA – BRANDY – WHITE WINE – ONIONS – GARLIC PLACED ATOP JASMINE RICE

Delectable, apparently how the French think Americans eat cod. . .

For 2:

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

–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)

–brandy (2 tablespoons; buy a small, inexpensive bottle)

–white wine (one-quarter cup)

–onions (one-quarter cup, chopped)

–minced garlic (1 tablespoon, bottled)

–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish.  Stir well.  Then place the cod in the middle of the dish.  Sprinkle cod with salt, pepper, cayenne, and herbs de provence.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot, with sauce, and atop the rice.

–cod adapted from The Best of French Cooking

ONE – DISH PARSLEYED & BREADED CHICKEN TENDERS IN MUSHROOM – RED WINE – PARMESAN – MARINARA SAUCE ATOP PENNE PASTA

Note:  For a robust, sharp taste, use ready-prepared Ragu or Paul Newman pasta sauce; for a more delicate flavor, use Bertolli pasta sauce.

For 2:

–3 chicken tenderloins

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

–mushrooms (bottled, one-quarter cup)

–red wine (one-quarter cup)

–Parmesan cheese (shaved, one-eighth cup, boxed)

–marinara sauce (one-half jar; I used Bertolli pasta sauce)

–parsley (dried, 1 tablespoon)

–penne pasta (1 cup, dry; microwave in salted water for 6 minutes on high; then microwave for 8 minutes on 50 percent power)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a plastic bag.  Season with salt and pepper.  Pour in one-eighth cup extra virgin olive oil. Massage the chicken to distribute the oil.  Then pour in the garlic – herb breadcrumbs.  Shake well.

2 – Place the pasta sauce, mushrooms, red wine, and Parmesan cheese in a large, covered baking dish.  Stir well.  Microwave on high for 4 minutes.  Then place the breaded chicken on top, spooning a bit of the sauce over the chicken.  Finish with a few drops of extra virgin olive oil and the parsley. 

3 – Microwave on high for 5 minutes.  When finished, cut apart the center piece.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and pasta sauce, hot, atop the pasta.

–recipe original.

A Simple Dinner:  BASIL CHICKEN PARMESAN WITH MARINARA SAUCE

For 2:

This takes little time to put together, and you probably have all the ingredients in your kitchen now. . .also tasty. . .the basil is an addition that improves this classic Italian dish. . .

–3 chicken tenderloins

–basil (dried, 1 teaspoon)

–Parmesan cheese (shredded, one-quarter cup)

–marinara sauce (spaghetti or pasta sauce; I used Bertoli; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenderloins in a covered baking dish.  Place 1 tablespoon of marinara sauce atop each piece of chicken.  Season with salt, pepper, and basil.  Sprinkle Parmesan cheese on top.  Finish with just a few drops of extra virgin olive oil (too much will make for too much grease).

2 – Microwave the chicken on high for 5 minutes.  When finished, cut into the center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

HERB – GARLIC CATFISH PORTIONS WITH MARINARA – RED WINE SAUCE

 

Experiment with the herbs in your spice cabinet.  These are just suggestions. Always keep plenty of herbs on hand for dressing up any entrée. . .

For 2:

–catfish portions (half a dozen pieces of catfish fillet; or you can substitute drained and canned tuna, which also works well in this dish)

–herbs of your choice (I used tarragon, oregano, basil, and mint, 1 teaspoon each)

–minced garlic (2 tablespoon, bottled)

–marinara sauce (2 tablespoons, dropped atop each portion)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish portions in a large, covered baking dish.  Season with salt, pepper, extra virgin olive oil, and the herbs of your choice.  Drop 2 tablespoons of marinara sauce atop each portion.  Pour in red wine.  Finish with minced garlic atop the portions, and a few drops of extra virgin olive oil.

2 – Microwave the catfish on high for 4 minutes.

3 – Serve the catfish hot.

–recipe original.

A Simple Dinner:  BAKED ATLANTIC COD IN A PESTO – MARINARA SAUCE AND SPRINKLED WITH BASIL & PINE NUTS

A gourmet taste, but quickly prepared. . .

For 2:

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

–pesto (basil variety, 1 tablespoon stirred into 2 tablespoons of clam juice)

–marinara sauce (bottled; I used Ragu, “Mama’s garden variety”; one-quarter cup)

–basil (dried, bottled, 1 teaspoon)

–pine nuts (packaged, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Spoon marinara sauce on top.  Set aside.

2 – Stir together the basil pesto and clam juice.  Then spoon atop the cod.  Finish with basil, pine nuts, and extra virgin olive oil to taste.

3 – Microwave the cod for 6 minutes on high.

3 – Serve the cod hot, with sauce.

–recipe original.

WILD SALMON SPICED WITH TURMERIC IN MARINARA & CLAM JUICE SAUCE & TOPPED WITH CHOPPED YELLOW AND GREEN ONIONS

Original flavor. . turmeric and tomato work well together. . .

For 2:

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

–turmeric (bottled, 1 teaspoon)

–marinara sauce (I used Ragu, “Mama’s Special Garden Sauce; 3 tablespoons, bottled)

–clam juice (bottled, one-eighth cup)

–chopped yellow & green onions (packaged, 2 tablespoons each)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Sprinkle salt, pepper, and turmeric on top.  Spoon marinara sauce over the salmon.  Drop onion on top.  Finish with a few drops of olive oil.

2 – Microwave the salmon on 50 percent power for 4 and one-half minutes.  (Fifty percent power reduces popping.)

3 – Serve the salmon hot.

–inspired by C. Mabry, chef.

ITALIAN COD BASIL WITH MARINARA SAUCE SEASONED WITH FRESH BASIL – RED WINE – MINCED GARLIC ATOP SMALL SHELL PASTA

Fresh basil makes this recipe sing!

For 4:

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

–basil (fresh, 5 or 6 medium leaves, cut up)

–marinara sauce (half a bottle; I used Ragu “Mama’s Special Garden”)

–red wine (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–small shell pasta (1 cup, dry)

1 – Place the pasta in a covered baking dish.  Add 1 cup water and a few drops of olive oil.  Season with 1 teaspoon salt.  Microwave on high for 6 minutes for al dente.  Cook on 50 percent power for 4 minutes for softer pasta.

2 – Place the marinara sauce, red wine, minced garlic, a few drops of extra virgin olive oil, and cut-up basil in a covered baking dish.  Stir well.  Microwave on high for 3 minutes.

3 – Submerge the cod in the sauce.  Season with salt, pepper, parsley, and a few drops of olive oil.  Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop the pasta.

–cod and sauce inspired by C. Mabry, chef.

ORGANIC CHICKEN TENDERS WITH SHREDDED CARROTS – RED ONION – BABY BELLA MUSHROOMS – FRESH PARSLEY – MINCED GARLIC IN RED WINE – PUREED TOMATOES – MARINARA SAUCE

Worthy of company. . .

For 4:

–6 organic chicken tenderloins

–shredded carrots (packaged, 1 handful)

–red onion (one-half, medium, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–fresh parsley (1 handful, chopped)

–minced garlic (1 tablespoon))

–red wine (one-quarter cup)

–pureed tomatoes (half a can, drained)

–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders amid the sauce.  Season with salt, pepper, and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 – 2 minutes more.

4 – Serve the chicken and sauce hot.

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

STEAMED COD SPRINKLED WITH GREEN ONIONS & PARSLEY AND IN A SAUCE OF MARINARA – WHITE WINE – MINCED GARLIC – BROTH

For 4:

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

–green onions (3 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–marinara sauce (3 tablespoons; I used Ragu, “Mama’s garden”)

–white wine (one-eighth cup)

–minced garlic (1 tablespoon, bottled)

–broth (chicken bone, one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, white wine, minced garlic, and chicken bone broth in a covered baking dish.  Add a few drops of olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Submerge the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Top with green onions and parsley.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.  Do not overcook.

4 – Serve the cod and sauce hot.

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