CHILLED SHRIMP SERVED ON ICE WITH SPICY REMOULADE SAUCE

For 2:

–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)

Remoulade sauce (1 cup):

–mayonnaise (two-thirds cup)

–Dijon mustard (2 heaping tablespoons)

–Creole seasoning (1 heaping tablespoon)

–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)

–lemon juice (bottled, 1 tablespoon)

–paprika (bottled, 1 teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-fourth teaspoon)

1 – Stir all the ingredients together for the remoulade sauce.  Keep in refrigerator until ready for dinner.  Sauce is better if made two hours in advance.

2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.

–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.

SWEET & SPICY SALMON WITH SRIRACHA – MAYO – BROWN SUGAR – PAPRIKA – CHIVES – LEMON – CELERY – GREEN ONION IN CLAM JUICE SAUCE

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

–sriracha sauce (chili hot sauce, 2 tablespoons)

–mayonnaise (2 tablespoons)

–brown sugar (2 tablespoons)

–paprika, chives (bottled)

–lemon juice

–celery (2 chopped stalks)

–green onions (2 chopped stalks)

–clam juice (or fish broth, bottled)

–salt and pepper

–olive oil

1 – Place 2 chopped stalks of celery in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon in the sauce.  Set aside.

2 – In a small mixing bowl, place 2 tablespoons of sriracha sauce, 2 tablespoons of mayonnaise, and 2 tablespoons of brown sugar.  Stir well.  Season with salt, pepper, olive oil, paprika, and lemon juice.  Stir again.  Pour the sauce atop the salmon.  Place 2 chopped stalks of green onion to finish, on top of the salmon.

3 – Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop quinoa, brown or white rice, pasta or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  CREAMY SALMON WITH PARMESAN – DIJON – MINCED GARLIC – LEMON – MAYO IN CLAM JUICE

For 4:

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

–Parmesan cheese (shredded)

–Dijon mustard

–minced garlic (in a jar)

–lemon juice (bottled)

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Season with salt and pepper.  In a small mixing cup, place one-fourth cup of mayonnaise, 3 tablespoons of Dijon mustard, 3 tablespoons of shredded Parmesan cheese, a squirt of lemon juice, and 1 tablespoon of minced garlic.  Stir well.  Pour over the salmon.  Microwave for 7 and one-half minutes on high.

2 – Serve the salmon hot, atop brown or white rice.

–salmon adapted from 20 Savory Salmon Recipes.

MAHI – MAHI WITH LEMON – GREEN ONIONS – MAYO – BREADCRUMBS

For 4:

–mahi – mahi (swordfish, size of 4 decks of cards, 1 pound)

–lemon juice

–green onions (3 stalks, chopped)

–mayonnaise

–breadcrumbs (plain, boxed)

–salt and pepper

1 – Place the mahi – mahi in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt and pepper.  Spread the top of the fish with mayonnaise.  Sprinkle lightly with plain breadcrumbs.  Finely chop 3 stalks of green onions, and sprinkle on top. 

2 – Microwave on high for 8 minutes.

3 – Serve the mahi – mahi hot.  (The fish will still be firm.)

–mahi – mahi adapted from food.com web site.

LEMON & DILL SALMON SPRINKLED WITH TOASTED WALNUTS & BREADCRUMBS IN DIJON – MAYO – CLAM JUICE

–salmon (size of 3 decks of cards, one-half pound)

–lemon juice

–dill

–toasted walnuts

–breadcrumbs (boxed)

–Dijon mustard

–mayonnaise

–salt and pepper

–clam juice

1 – Place the salmon in a covered baking dish with a little clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, and dill.  Sprinkle a few breadcrumbs on top.  Drop toasted walnuts on top of the salmon.  In a small mixing bowl, place 2 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard.  Stir well.  Pour this sauce over the salmon.  Microwave on high for 5 and one-half minutes.

2 – Serve the salmon hot.

–adapted from the California walnuts web site.

FETA – STUFFED SALMON WITH THYME – OREGANO – PARSLEY IN DIJON – MAYO SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–feta cheese

–thyme, oregano, parsley (fresh if possible)

–Dijon mustard

–mayonnaise

–salt and pepper

1 – With a very sharp, carefully slit the salmon, and sprinkle feta in the pocket.  Place the stuffed salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate mixing bowl, stir together 3 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard.  Spread the mayo – Dijon on top of the salmon.  Sprinkle thyme, oregano, and parsley on top.  Microwave for 5 minutes on high.

2 – Serve the salmon hot.

–salmon adapted from an old recipe from the web; recipe no longer on web.

LEMONY SHRIMP SALAD WITH DIJON – HORSERADISH – MAYONNAISE / BACON-FLAVORED AVOCADO DIP WITH PAPRIKA & LEMON / OVEN FRIED GARLIC – HERB EGGPLANT

–shrimp (half a package, thawed from frozen)

–lemon juice

–Dijon mustard

–horseradish sauce (bottled)

–mayonnaise

–avocado (1, medium)

–Bac’n pieces (soy bacon)

–paprika

–garlic – herb breadcrumbs

–olive oil

–salt and pepper

–eggplant (one-half, large, no peel)

1 – Place one-half package of thawed shrimp in 1 layer in a large, wide-mouthed, covered baking dish with 1 inch of water.  Microwave for 3 minutes on high.  When finished, drain the shrimp in a colander.  Place the shrimp in a small mixing bowl.  Add 2 teaspoons of Dijon mustard, 2 tablespoons of horseradish sauce, and 2 tablespoons of mayonnaise.  Season with salt.  Stir well.  Keep in the refrigerator until time for dinner.

2 – Cut open an avocado and remove the pit.  Cut the avocado while still in the shell, and then turn out on a cutting board.  Mash the avocado with a fork.  Place in a small mixing bowl.  Season with Bac’n pieces, paprika, and lemon juice.  Stir well.  Keep in the refrigerator until time for dinner.

3 – Cut 3 large slices of eggplant, and the cut around the peel.  Discard the peel.  Slice the eggplant in pie-shaped pieces.  Place in a plastic bag with a very tiny amount of water and some olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Place the eggplant in a covered baking dish with a little water.  Add more olive oil if desired.  Microwave on high for 4 minutes.

4 – Serve the avocado dip as an appetizer.  Then serve the shrimp salad cold, with the eggplant as a side.

–avocado dip and shrimp salad from To the Taste of a King; eggplant original.

A Simple Dinner:  CRAB CAKES WITH WHITE BREAD – EGG – PARSLEY – MAYONNAISE – DEJON

–crab meat (1 can)

–white bread (1 slice or 1 roll)

–egg (1)

–parsley (fresh)

–mayonnaise

–Dejon mustard

1 – Place the crab meat in a mixing bowl.  Break the bread in small pieces, and add to the bowl.  Break 1 egg and add to the bowl.  Add chopped fresh parsley, a generous amount.  Add 2 tablespoons of mayonnaise and 1 tablespoon of Dejon mustard.  Season with salt and pepper.  Stir briskly.

2 – Spoon the crab cakes into 3 separate parts into a flat, covered baking dish.

3 – Microwave on high for 4 minutes.

4 – Serve the crab cakes hot.  I also served broccoli with this dinner (for recipe, use the search box on this blog).

–crab cakes adapted from To the Taste of a King.

OVEN FRIED COD TACOS WITH SEASONED SAUCE – SLAW – CHUNKY TOMATO SALSA / BAKED NAVY BEANS WITH CATSUP & BROWN SUGAR

–cod (size of 3 decks of cards, one-half pound)

–corn tortilla shells

–mayonnaise

–yogurt (non-fat, plain)

–plain breadcrumbs (boxed)

–cumin

–oregano

–dill

–salt and pepper

–olive oil

–banana peppers (bottled, cut)

–lime juice

–cayenne pepper

–capers

–angel hair slaw

–chunky tomato salsa (your favorite degree of spicy, bottled)

–navy beans (dried; soak overnight)

–onion (one-half)

–catsup (one-half cup)

–brown sugar (2 generous tablespoons)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of navy beans in a slow cooker.  Slice one-half onion and add to the cooker.  Place one-half cup of catsup and 2 generous tablespoons of brown sugar in the cooker.  Add chicken broth just to cover the beans and sauce.  Cook in a slow cooker for 7 hours; do not remove lid to cover, because cooking will be compromised.  When finished, keep setting on “warm” until time for dinner.

2 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small bowl.  Add half a dozen cut portions of banana peppers and about a dozen capers.  Season with salt, pepper, cumin, oregano, dill, cayenne pepper, and a squirt of lime juice.  Stir well.  Set aside.

3 – Place 2 handfuls of angel hair slaw in a colander and rinse well.  Then place in a bowl for serving.

4 – Place cod in a covered baking dish with a little water.  Season with salt, pepper, and generously with olive oil.  Sprinkle plain breadcrumbs on top.  Microwave on high for 6 minutes.

6 – Microwave 2 tortilla shells for 30 seconds.

5 – Use a buffet to serve dinner.  Have guests place a portion of cod within a tortilla shell, then add slaw and sauce.  Finish with salsa.  Serve the beans as a side.

–cod tacos adapted from allrecipes.com; recipe for beans original.

CREAMY COD WITH DEJON & PARSLEY / LENTILS WITH FAUX BACON & ONION / GREEN SALAD WITH STRAWBERRIES – PARMESAN – PEANUTS

–cod (size of 3 decks of cards, one-half pound)

–Dejon mustard

–mayonnaise

–parsley

–salt and pepper

–lentils (canned)

–Bac’n pieces (soy bacon)

–onion (one-half, medium)

–olive oil

–salad greens

–strawberries (sliced, 6 to 8, fresh)

–peanuts (1 handful)

–Parmesan cheese

–honey

–red wine

1 – Place the cod in a covered baking dish with a little water.  In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard.  After seasoning the cod with salt and pepper, spread the sauce on top of the cod.  Set aside.

2 – Slice the onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Rinse the lentils in a colander, and then place in the baking dish.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese.  Season with salt, pepper, a few drops of red wine, honey, and olive oil.  Stir well.

4 – Microwave the cod for 7 minutes (more because of the coating of sauce).

5 – Serve the salad as an appetizer.  Then serve the cod and lentils hot.

–cod adapted from the Italian Microwave Cookbook; other recipes original.

CREAMED CHICKEN WITH PARSLEY – ONION – GARLIC / WHITE RICE

–4 chicken tenderloins or breast strips

–parsley

–yogurt

–mayonnaise

–Worcestershire sauce

–onion (one-half, medium)

–garlic powder

–white rice (boxed, instant)

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Place the chicken on top of the onion.  Season with salt, pepper, garlic powder, and olive oil.  Add diced parsley over the top of the chicken.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl.  Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce.  Stir well.

4 – Microwave the chicken on high for 5 minutes.

5 – Microwave the yogurt and mayonnaise for 45 seconds on high.  When finished, spoon the sauce on top of the chicken.

6 – Serve the chicken, hot, on top of the rice.

–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.

A Simple Dinner:  BREADED & CREAMED COD WITH BRANDY, WHITE WINE, & BROTH / ZUCCHINI / BUTTERED CORN

–cod (size of 3 decks of cards; one-half pound)

–plain breadcrumbs

–mayonnaise

–yogurt (plain, non-fat)

–brandy (an inexpensive brand)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–zucchini (1, medium)

–corn (frozen, one-half package)

–Promise Activ (heart-healthy margarine)

–olive oil

–salt and pepper

–parsley

 

1 – Place corn in a covered baking dish.  Season with salt, pepper, and Promise Activ.  Microwave on high for 3 minutes.

2 – Peel and slice zucchini into one-fourth inch pieces.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes (no more).

3 – Place cod in a plastic bag.  Season with salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Place in a deep, covered baking dish.  Add equal small amounts of brandy, wine, and chicken broth.  Microwave for 6 minutes.  Check to be sure that liquid is not bubbling up.  If it is, reduce power to 50 percent, and double remaining cooking time.

4 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high, uncovered, for 45 seconds.  Pour over the cooked cod.  Add a little parsley on top.

5 – Serve the dinner hot.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

CREAMY COD WITH BASIL / QUINOA / BLACK-EYED PEAS WITH THYME & ONION

–black-eyed peas (frozen)

–thyme

–onion (medium, divided in halves)

–chicken broth (low sodium, non-fat)

–cod (the size of 3 decks of cards, one-half pound)

–basil

–plain breadcrumbs (boxed)

–mushrooms (4 small; I use baby bellas)

–onion (one-half medium)

–green onion (2 stalks)

–mayonnaise

–yogurt (plain, non-fat)

–clam juice

–salt and pepper

–olive oil

–quinoa (boxed)

 

1 – Place 1 cup of black-eyed peas in a slow cooker.  Add one and one-third cups of chicken broth.  Chop one-half onion, and add to the cooker.  Season with salt, pepper, thyme, and olive oil.  Cook on low for no more than 6 hours (more will overcook).

2 – Place two-thirds cup of quinoa in a tight-fitting, covered, baking dish.  Add one and one-third cups of chicken broth.  Season with salt (one-half teaspoon) and a drop of olive oil.  Microwave on high for 6 minutes, and then on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Slice mushrooms, (white) onion, and green onions, and place in bottom of a covered baking dish.  Add clam juice just to cover.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.  Place cod in a plastic bag.  Pour a little olive oil in the bag.  Season with salt and pepper.  Add one-third cup of plain breadcrumbs.  Shake well.  Then place cod on top of the vegetables in the baking dish.  Season with basil.  Microwave on high for 7 minutes.  Cod is done when the fish starts breaking apart.

4 – Mix 2 tablespoons of yogurt and 2 tablespoons of mayonnaise together.  Stir well.  Season with salt and pepper.  Microwave on high for 45 minutes in a small bowl, covered.  Then spoon over the cod.

5 – Serve the cod and vegetables on top of the quinoa, with the peas as a side.

–cod adapted from The Commander’s Palace New Orleans Cookbook; other recipes original.

DILLED SALMON SALAD / HERBED MASHED POTATOES

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–red bell pepper

–onion

–Dejon mustard

–mayonnaise

–lemon juice

–salt and pepper

–olive oil

–2 red potatoes (medium)

–rosemary, tarragon, basil, oregano, garlic powder (dried herbs do best in this dish)

–milk (dairy, soy, or almond)

 

1 – Place salmon in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little water.  Cook on high for 4 and one-half minutes in microwave.  When finished, test center to be sure the salmon is done.  If not, replace in microwave for 1 minute.  Set aside to cool; leave cover of baking dish off.

2 – Scrub skin of potatoes thoroughly.  Chop into one-inch pieces.  Place in uncovered baking dish, with 2 inches of water.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 15 minutes.

3 – For the salmon salad, chop 1 onion and one-half bell pepper in small pieces.  Break up the salmon in small pieces, discarding the skin.  Place salmon, onion, and bell pepper in a food processor.  Add 1 tablespoon of Dejon mustard, 2 tablespoons of mayonnaise, and a squirt of lemon juice.  Sprinkle generously with dill.  Season with salt and pepper.  Pulse until smooth.  Then place in serving dish that can be refrigerated.  Place dish in freezer (briefly) or refrigerator until cool.

4 – Wash food processor.  Then add cooked potatoes to the bowl.  Season with rosemary, tarragon, basil, oregano, and garlic powder.  Add a little milk to the mixture.  Pulse until smooth, checking to see if you need to add more milk to reach desired consistency.  When finished, place in a covered microwaveable dish and heat, again, in the microwave for 2 minutes.

5 – Serve the salmon salad cool and the potatoes hot.  I also served paprika scallop squash (recipe available by searching in this blog).

–salmon adapted from allrecipes; potatoes original.

BUTTERY COD / HOMEMADE BAKED BEANS / BROCCOLI SLAW

–cod (the six of 3 decks of cards)

–buttery crackers (Ritz or Bretin is good)

–great Northern beans (1 can)

–maple syrup

–catsup

–Dejon mustard

–lemon juice

–onion (1 and one-half, divided)

–Bac’n bits (soy bacon)

–broccoli

–carrots

–mayonnaise

 

1 – Season cod with salt, pepper, and olive oil.  Pound one-half package of crackers.  Shake the cod in the package.  Place in covered baking dish.  Set aside.

2 – Chop 1 onion.  Place in large covered baking dish with a small amount of water, salt, and pepper, and olive oil, and cook in microwave on high for 3 minutes.  Rinse the beans in a colander.  Add to the onion.  Then add 1 tablespoon of maple syrup, one-fourth cup of catsup, 1 tablespoon of Dejon mustard, a generous squirt of lemon juice, 2 tablespoons of Bac’n bits, and stir all together.  Cook for 5 minutes in the microwave on high.

3 – While beans are cooking, cut one-half onion and add to food processor, using the apparatus that allows shredding.  Cut broccoli in small pieces and add to food processor.  Prepare carrots to be shredded.  Shred the onion, broccoli, and carrots.  Dump into mixing bowl, and add mayonnaise, salt, and pepper to taste.

 4 – Cook the cod on high for 5 minutes.  When cod begins to separate, it is done.

5 – Serve the cod and beans hot; serve the broccoli slaw cold.

–beans and broccoli slaw adapted from Real Simple; cod original.