A Simple Dinner: Salmon Fillet with Italian Blend of Marinara – Basil – Parmesan – Panko Breadcrumbs – Lemon – Clam Juice

If the traditional Mediterranean diet included salmon, this just might be a staple. . .

For 2:

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

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil pasta sauce; 5 tablespoons)

–basil (1 tablespoon; dried)

–Parmesan cheese (one-quarter cup; shredded)

–Panko breadcrumbs (original, just a sprinkle over top)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil

1 – Place the salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Pour in the clam juice. Spoon marinara sauce on top. Sprinkle breadcrumbs on top; then sprinkle with Parmesan cheese and basil.

2 – Microwave on high for 3 minutes and 20 seconds.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN COD FILLET SEASONED WITH BASIL LEAVES AND TOPPED WITH CHOPPED GREEN ONIONS & A CHUNKY MARINARA SAUCE OF MARINATED & QUARTERED ARTICHOKE HEARTS – KALAMATA OLIVES – ROASTED RED BELL PEPPER SLICES – MINCED GARLIC – WHITE WINE VINEGAR – EXTRA VIRGIN OLIVE OIL

This is one of my favorite recent recipes. . .

For 2:

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

–basil leaves (dried; 1 teaspoon)

–salt and pepper to taste

–marinara sauce (I used Bertoli’s basil and garlic; 4 tablespoons)

–artichoke hearts (quartered; 4 quarters, marinated)

–Kalamata olives (5)

–roasted red bell pepper slices (in a jar; 2 tablespoons, heaping)

–minced garlic (1 tablespoon)

–chopped green onions (2 stalks)

–white wine vinegar (2 tablespoons)

–extra virgin olive oil

1 – Place the cod in a covered baking dish. Spoon white wine vinegar on top. Season with salt, pepper, basil leaves, and olive oil. Set aside.

2 – In a small mixing bowl, place marinara sauce, artichoke hearts, Kalamata olives, red bell pepper slices, minced garlic. Stir together gently. Then pour the sauce atop the cod. Finish with green onions and a few drops of extra virgin olive oil.

3 – Microwave on high for 7 minutes, longer (1 to 2 minutes more) if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

CHICKEN TENDERS ALMANDINE WITH CREAMY SAUCE OF MARINARA – YOGURT – MAYO – TARRAGON – CHOPPED ONIONS – MINCED GARLIC – SHREDDED PARMESAN – CREME SHERRY – BONE BROTH

Assemble the ingredients on the counter and then add to the dish; stir and heat; what seems complicated then becomes easy and elegant . . .

For 2:

–3 chicken tenderloins

–sliced almonds (one-third cup)

–marinara sauce (I used Bertoli, which is mild and flavorful; 2 tablespoons)

–yogurt (2 tablespoons)

–mayonnaise (2 tablespoons)

–chopped onions (one-quarter cup)

–minced garlic (1 tablespoon)

–Parmesan cheese (shredded; one-quarter cup)

–creme sherry (2 tablespoons)

–tarragon (dried; 1 tablespoon)

–chicken bone broth (one-third cup)

–extra virgin olive oil (to taste)

–salt and pepper (to taste)

1 – Go to the list of ingredients (above), and add one by one to a large baking dish. Stir well. Microwave on high for 3 minutes.

2 – Add chicken tenders to the sauce, spooning sauce over the chicken. Season with salt, pepper, and parsley.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, over rice if desired.

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

BAKED CHICKEN TENDERS POMADORA WRAPPED IN SWISS CHEESE & MINCED GARLIC AND WITH BUTTON MUSHROOMS – CHOPPED ONIONS – SLICED BANANA PEPPERS IN MARINARA SAUCE

Very Italian. . .

For 2:

–3 chicken tenderloins

–Swiss cheese (1 and one-half slices)

–minced garlic (1 tablespoon)

–button mushrooms (6 to 8)

–chopped onions (one-quarter cup)

–sliced banana peppers (2 tablespoons)

–marinara sauce (pasta sauce, ready-prepared, one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Spoon the marinara sauce in the center of a covered baking dish.  Place the chicken tenders on top.  Season with salt and pepper to taste.  Dot with minced garlic.  Place one-half slice of Swiss cheese on each of the 3 chicken tenders.  Then drop button mushrooms, chopped onion, and sliced banana peppers on top.  Finish with a drop or two of extra virgin olive oil.

2 – Microwave on high for 7 and one-half minutes (longer because food is all chilled).  When finished, test the center piece for doneness.  If not cooked return to the microwave for 1 – 2 minutes longer.

3 – Serve the chicken and sauce hot.

–recipe inspired by Carmelo’s Ristorante, St. Paul, Minnesota.

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.