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.

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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.

OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

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

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

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

CHICKEN PARMESAN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND WITH MARINARA SAUCE OF DICED TOMATOES – PARMESAN – SLICED RED ONION – WORCESTERSHIRE ATOP BOWTIE PASTA

For 4:

–6 chicken tenderloins

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

–Parmesan cheese (shredded, one-third cup)

–diced tomatoes (canned, 1 can, drain juice)

–sliced red onion (one-half, medium)

–Worcestershire sauce (2 tablespoons, bottled)

–salt and pepper

–olive oil

  • – Place one-half cup of dry bowtie pasta in a covered baking dish. Add water to cover.  Season with salt and olive oil.  Microwave on high for 6 minutes.  The microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

 

  • – Place Parmesan, tomatoes, red onion, and Worcestershire sauce in a small mixing bowl. Season with olive oil.  Stir well.

 

  • – Place sauce in a covered baking dish, and microwave for 3 minutes on high. Then add chicken tenders that have been dipped in garlic – herb breadcrumbs and seasoned with salt, pepper, and a few more drops of olive oil.

 

  • – Microwave the dish for 7 minutes on high. When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

 

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

–inspired by C. Mabry, chef.

GARLIC – HERB BREADED CHICKEN TENDERS ON A BED OF SMALL RED POTATOES – SLICED ONION – FRESH CHOPPED TOMATO – CHOPPED CELERY STALKS – SHREDDED CARROTS – MINCED GARLIC – NUTMEG IN MARINARA – RED WINE SAUCE

For 4:

–6 chicken tenderloins

–small red potatoes (1-inch in size, with jackets, 5 or 6)

–sliced onion (one-half)

–fresh chopped tomato (medium, fresh)

–chopped celery stalks (2, fresh)

–shredded carrots (fresh, 1 handful)

–minced garlic (1 tablespoon, bottled)

–nutmeg (one-half teaspoon, bottled)

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

–red wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil (bottled)

1 – Place the potatoes, onion, tomato, celery, carrots, garlic in a large, covered baking dish.  Sprinkle with nutmeg.  Add marinara sauce and red wine.  Stir well.  Finish with salt, pepper, and a few drops of olive oil.  Microwave on high for 5 minutes.

2 – Place the chicken in a plastic bag.  Add olive oil.  Pour in garlic – herb breadcrumbs to coat.  Shake well.

3 – When the vegetables have cooked for 5 minutes, place the breaded chicken on top.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot atop the vegetables.

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

A Simple Dinner:  PARSLEYED ITALIAN – STYLE SALMON WITH RED WINE – MARINARA SAUCE

Note:  My husband had seconds on this, something he almost never does!

For 4:

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

–parsley (fresh, 1 handful, chopped)

–red wine (one-quarter cup)

–marinara sauce (6 tablespoons; I used Ragu “Mama’s” garden variety)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the red wine over the salmon.  Then spoon on the marinara sauce.  Finish with parsley and a few drops of olive oil.

2 – Serve the salmon hot, with sauce on the top.

–salmon inspired by C. Mabry, chef.

SPICY BAKED COD WITH CAYENNE IN GARDEN MARINARA – RED WINE SAUCE & TOPPED WITH FETA

For 4:

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

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (I used Ragu garden; one-half bottle)

–red wine (one-quarter cup)

–feta cheese (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Season with cayenne and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce, and spoon some of the sauce on top.  Season with salt, pepper, cayenne, and olive oil.  Sprinkle feta cheese on top.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot, atop jasmine rice (place 1 cup rice and 1 and three-fourths water in a covered baking dish; microwave on high for 5 minutes, and then microwave for 10 minutes on 50 percent power).

–cod inspired by C. Mabry, chef.

CHICKEN PARMESAN MY WAY WITH CHICKEN BREAST FILLET ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH SHREDDED PARMESAN IN A GARDEN MARINARA – CABERNET WINE – MINCED GARLIC SAUCE ATOP ZITI PASTA

For 2:

–chicken breast portion (size of 3 decks of cards, to be halved for serving)

–Parmesan cheese (shredded, one-quarter cup)

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

–garden marinara sauce (one-quarter cup; I used Ragu)

–Cabernet red wine (one-quarter cup)

–minced garlic (1 tablespoon, bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Pour in 3 tablespoons of olive oil.  Season with salt and pepper.  Then add garlic-herb breadcrumbs.  Shake well.  Then place breaded chicken in a covered baking dish.

2 – Stir together the red wine, marinara sauce, and minced garlic.  Add a few drops of olive oil.  Pour the sauce atop the chicken.  Finish with Parmesan cheese.

3 – Microwave the chicken for 6 minutes on high.  Then cut the chicken in half, and check the center for doneness.  If not cooking completely, replace in the microwave for 1 minute more.

4 – Serve the chicken hot (one-half for each person), with ziti pasta, microwave 1 cup of pasta in 2 cups of water, salt to taste, for 6 minutes on high, 8 minutes on 50 percent power.

–recipe original.

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

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

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