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.

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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.

CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS WITH BABY BELLA MUSHROOMS & MARINARA IN RED WINE SAUCE ATOP POLENTA

For 4:

–6 chicken tenderloins or breast strips

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

–baby bella mushrooms (5 or 6, quartered)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–red wine (one-quarter cup)

–polenta (minced corn sauce)

–salt and pepper

–olive oil

1 – Place one and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Add 1 teaspoon of salt.  Place one-half package of polenta in the dish.  Stir well, for about 3 minutes.  When finished, keep covered to preserve warmth.

2 – Place the mushrooms and marinara sauce in a covered baking dish.  Stir.  Add the red wine.  Microwave on high for 3 minutes.

3 – Roll the chicken in breadcrumbs that have been salted and pepper, and seasoned with olive oil.  Add to the baking dish.  Microwave on high for 8 minutes.

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

–chicken with polenta adapted from Edward Giobbi’s Pleasures of the Good Earth.

A Simple Dinner:  FIERY HOT CHILI TOMATO CHICKEN TENDERS WITH BASIL – FRESH TOMATO – CHOPPED CHILI PEPPER OVER MARINARA SAUCE

For 4:

–chicken tenders (6)

–basil (1 tablespoon, bottled)

–tomato (fresh, chopped)

–chili pepper (about 3 inches of the pepper, chopped)

–marinara sauce (one-quarter jar; I used Ragu traditional marinara)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper. Pour the marinara sauce on top.  Chop the tomato, and then season with salt, pepper, and basil.  Place the tomato on top of the chicken.  Then sprinkle chopped chili pepper atop.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–inspired by C. Mabry, chef.

A Simple Dinner:  COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

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

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

BASIL COD IN A SAUCE OF FRESH TOMATO – MINCED GARLIC – RED WINE – MARINARA ATOP BASMATI RICE

For 4:

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

–basil (1 tablespoon, dried, bottled)

–tomato (fresh, medium, chopped)

–garlic (minced, bottled, 1 tablespoon)

–red wine (one-quarter cup)

–marinara sauce – ready prepared, one-third jar; I used Paul Newman’s “fire tomato – basil”

–basmati rice (packaged, 1 cup)

–salt and pepper

–olive oil

 1 – Prepare microwaveable basmati rice according to package instructions; brands differ.

2 – Place the chopped tomato, minced garlic, red wine, and marinara sauce in a covered baking dish.  Season with basil and olive oil.  Microwave on high for 5 minutes.  (You want the tomato to disintegrate.)

3 – Place the cod in the sauce, spooning some on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and sauce hot, atop the rice.

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

CRAB CAKES SUBMERGED IN A MUSHROOM – WHITE WINE SAUCE & ACCOMPANIED BY A CHILLED MARINARA – HORSERADISH – MINCED GARLIC DIPPING SAUCE

For 2:

–crab cakes (2, ready-prepared, from the deli counter)

–mushrooms (5 or 6, baby bellas, chopped)

–white wine (one-quarter cup)

–olive oil

–salt and pepper

Marinara sauce:

–spaghetti sauce (bottled, one-quarter cup)

–horseradish sauce (bottled, 3 tablespoons)

–garlic (minced, 1 tablespoon)

–extra virgin olive (1 tablespoon)

1 – Place the horseradish sauce in a small mixing bowl.  Slowly add spaghetti sauce to it, stirring vigorously.  Stir until smooth.  Add minced garlic and olive oil, and stir again.  Refrigerate until time for dinner.

2 – Place the mushrooms and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 1 and one-half minutes.

3 – Place the crab cakes in the sauce, spooning some sauce with mushrooms on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes with sauce hot, accompanied on the side by the marinara sauce.

–crab cakes and marinara sauce inspired by Edward Giobbi’s Pleasures of the Good Earth.

MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

CHICKEN PARMESAN TENDERS WITH MUSHROOMS & GREEN ONIONS IN RED WINE – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–Parmesan cheese (shredded, 3 heaping tablespoons)

–mushrooms (baby bellas, 3 or 4, chopped small)

–green onions (3 stalks, chopped)

–red wine (one-eighth cup)

–marinara sauce (spaghetti sauce, one-quarter jar)

–olive oil

1 – Place the marinara sauce and red wine in a covered baking dish.  Add the mushrooms, green onions, Parmesan cheese, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Cover the chicken with the sauce.  Microwave on high for 8 and one-half minutes.

3 – Serve the chicken Parmesan hot, with marinara sauce.

–recipe original.

BAKED CHICKEN WITH BABY BELLA MUSHROOMS – CHOPPED TURKEY – BAY LEAVES – MINCED GARLIC IN BROTH SEASONED WITH MARINARA & WHITE WINE

For 4:

–6 chicken tenderloins or breast strips

–baby bella mushrooms (5 or 6, chopped)

–turkey (sliced luncheon meat; 2 slices, chopped)

–bay leaves (dried, 2)

–minced garlic (in a jar, 1 tablespoon)

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

–marinara sauce (spaghetti sauce, 1 tablespoon)

–white wine (2 tablespoons)

–salt and pepper

–olive oil

1 – Place the chicken broth, marinara sauce, and white wine in a covered baking dish.  Add the minced garlic.  Stir well.  Microwave on high for 2 minutes.

2 – Place the chicken in the sauce.  Season with salt and pepper.  Place bay leaves in the sauce around the chicken.  Place mushrooms and turkey atop the chicken.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.

4 – Serve the chicken hot, with sauce.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.