EASY HOMEMADE SHRIMP COCKTAIL SAUCE MADE OF CATSUP – DIJON – HORSERADISH – LEMON JUICE – MINCED ONION

This has a good kick. . .

For 4:

–catsup (one-half cup, bottled)

–Dijon mustard (1 teaspoon, bottled)

–horseradish sauce (3 tablespoons)

–lemon juice (3 squirts, bottled)

–minced onion (dried, bottled, 2 tablespoons)

1 – First place horseradish in a small dish.  Slowly add catsup, beating the sauce vigorously.  Then add Dijon mustard, lemon juice, and minced onion.  Chill before serving.

–recipe inspired by packaging for seafood found at Kroger.

A Simple Dinner:  SALMON WITH SIMPLE & HEALTHY BEURRE BLANC

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

–Promise margarine (heart-healthy)

–balsamic vinegar

–white wine

–milk (almond or dairy; soy doesn’t do well in the microwave)

–salt and pepper

–minced onion

1 – Place 2 tablespoons of Promise margarine in a covered measuring cup.  Microwave on high for 30 seconds.  Add one-fourth cup of white wine, one-fourth cup of almond or dairy milk, and several drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Season with salt, pepper, and minced onion.  Microwave on high for 5 and one-half minutes.

3 – Serve the salmon hot.

–beurre blanc adapted from Epicurious; salmon with beurre blanc inspired by the Monkey Bar, New York City restaurant.

SPICY OVEN FRIED CATFISH ROLLED IN GARLIC – BUTTER CRUSHED CROUTONS / HOMEMADE TARTAR SAUCE WITH SWEET PICKLE RELISH – MINCED ONION – LEMON JUICE

–catfish (1 fillet, large)

–cayenne pepper

–garlic – butter croutons (crushed, one-half cup after crushing)

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–sweet pickle relish (bottled)

–minced onion (one-fourth onion, chopped fine)

1 – Place a generous amount of garlic – butter croutons in a plastic bag.  With the back of an ice cream spoon, crush the croutons.  In a separate plastic bag, place the catfish.  Season with salt, pepper, cayenne pepper, and olive oil.  Then pour the crushed croutons into the bag with the catfish.  Shake well.

2 – Microwave the catfish in a covered baking dish with a very small amount of water for 4 minutes, longer if an especially large fish.

3 – Place one-third cup of mayonnaise in a mixing bowl.  Add 2 tablespoons of sweet pickle relish and one-fourth onion, minced.  Spirt with lemon juice.  Season with salt and pepper.  Stir well.  Refrigerate until time for dinner.

4 – Serve the catfish hot, with the homemade tartar sauce.  I also served baby lima beans and baby Dutch potatoes (recipes, use the search box on this blog)

–recipes original.

CREAMED & HERBED SALMON WITH ONION & CARROTS IN WHITE WINE – BRANDY SAUCE / OVEN FRIED OKRA / BACON – FLAVORED BLACK – EYED PEAS WITH ONION / GREEN SALAD WITH SQUASH – TOMATO – FETA – GREEN ONIONS – WALNUTS

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

–mayonnaise

–yogurt (plain, non-fat)

–herbes de provence (basil, oregano, thyme, rosemary, savory, lavender)

–Vidalia onion (one-half, small)

–miniature carrots (6 to 8, fresh, packaged)

–white wine (cooking wine is fine)

–brandy (buy a very small, inexpensive bottle)

–salt and pepper

–olive oil

–okra (fresh, 3 handfuls)

–whole wheat chicken stuffing mix

–black-eyed peas (canned)

–Bac’n pieces

–minced onion (bottled)

–baby salad greens (one-half package)

–summer squash (1, small)

–feta cheese (one-half small carton)

–walnuts (1 handful)

–green onions (2 stalks, fresh)

–tomato (1, small)

–salad dressing (your favorite, bottled)

1 – Wash and cut off the stalks of the okra.  Then cut the okra into one-half inch pieces.  Place in an uncovered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave (uncovered) for 9 minutes.  Set aside.

2 – Place one-half package of baby salad greens in a mixing bowl.  Chop a small tomato; then season with salt and pepper and add to the bowl.  Slice 1 small summer squash; add to the bowl.  Empty one-half small carton of feta cheese into the bowl.  Add 1 handful of walnuts.  Chop 2 stalks of green onions into one-half inch pieces, and add to the bowl.  Finally, add salad dressing of your choice to taste.  Stir well. 

3 – Rinse a can of black-eyed peas in a colander.  Pour into a covered baking dish with a little water.  Season with Bac’n pieces, minced onion, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

4 – Slice an onion and chop 6 to 8 miniature carrots into one-half inch pieces; add to a covered baking dish with a little white wine and 3 tablespoons of brandy.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the salmon in the white wine – brandy sauce.  Season with salt, pepper, herbs de provence, and cayenne pepper.  Set aside.

5 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

6 – Add a generous amount of stuffing to the okra.  Stir well.  Microwave in a covered baking dish for 1 minute.  When finished, keep covered to preserve warmth.

7 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in the microwave for 1 minute more.  Spoon the faux cream sauce over the salmon.

8 – Serve the salad as a first course.  Then serve the salmon hot, with the peas and okra as sides.

–salmon adapted from The Best of French Cooking; other recipes original.

NEW ORLEANS – INSPIRED CAJUN CHICKEN ATOP SPICY RED BEANS & BROWN RICE / ZUCCHINI FINGERS WITH GARLIC – HERB BREADCRUMBS

–4 chicken tenderloins or breast strips

–red beans (dried, soak two-thirds cup overnight)

–brown rice (5-minute, boxed)

–chicken broth

–Bac’n pieces

–minced onion (bottled)

–salt and pepper

–olive oil

–hot spice (bottled; I use New Orleans – based “Slap Ya Mama”)

–plain breadcrumbs (boxed)

–garlic & herb breadcrumbs (boxed)

 

1 – Place two-thirds cup of red beans (that have been soaked overnight) in a slow cooker.  Add chicken broth to 1 inch above the beans.  Season with salt, pepper, hot spice, Bac’n pieces, minced onion, and olive oil.  Cook on low for 6 hours.  When finished, place setting on “warm” and wait for dinnertime.

 

2 – Place chicken in a plastic bag.  Season with salt, pepper, hot spice, and olive oil.  Pour plain breadcrumbs into the bag.  Shake well.  Set aside.

 

3 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

 

4 – Peel and slice zucchini in half.  Then slice horizontally.  Place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in some garlic – herb breadcrumbs.  Shake well.  Microwave on high for 3 minutes or less (depending on taste).

 

5 – Microwave the chicken for 5 minutes.

 

6 – Serve the chicken atop the rice and beans, with the zucchini as a side.

 

–recipes original.

OVEN FRIED SALMON WITH CORNBREAD CRUMBS – DEJON – PARSLEY – LEMON / SEASONED PURPLE HULL PEAS WITH FAUX BACON & MINCED ONION IN CHICKEN BROTH

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

–cornbread stuffing (boxed)

–Dejon mustard

–parsley (fresh if possible)

–lemon juice

–lemon pepper

–salt and pepper

–olive oil

–purple hull peas (frozen, 1 package)

–Bac’n pieces (soy bacon)

–minced onion (bottled)

–chicken broth (non-fat, low sodium)

 

1 – Place the peas in a slow cooker, to cook on low for 6 hours.  Season with salt, pepper, Bac’n pieces, minced onion, and olive oil.  Cover peas with chicken broth to 1 inch above the peas in the slow cooker.  Cook on low for 6 hours.  When done, put setting on “warm” and await the time for dinner. 

2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag.  Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter.  On a plate, drench the salmon in lemon juice and saturate with a little olive oil.  Spread the top with Dejon mustard.  Place the salmon in the bag with the crumbs and shake well.  Empty into a covered baking dish that has a very little water.  Season with salt, pepper, lemon pepper, and parsley.  Microwave on high for 4 and one-half minutes.  

3 – Serve the salmon hot, with the peas as a side.

 –salmon adapted from food.com web site, Ina Garten, chef; peas original.

COD ROLLED IN CRUMBS & MAYONNAISE / SCALLOPPED DUTCH POTATOES WITH PAPRIKA & ONION / CAESAR SALAD WITH FETA – TOASTED WALNUTS – GREEN ONIONS

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

–seasoned crackers (gluten free, one-half package)

–mayonnaise

–Dutch potatoes (one-half package)

–milk (almond or soy)

–paprika

–minced onion

–salt and pepper

–olive oil

–spring mix (salad greens, one-half package)

–feta cheese (one-half package)

–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)

–green onions (2 stalks)

 

1 – Slice the potatoes one-fourth inch in diameter.  Place in a covered baking dish.  Season with salt, pepper, paprika, onion, and olive oil.  Add milk just to cover.  Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place spring mix in mixing bowl.  Add walnuts and feta cheese.  Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper.  Stir in Caesar dressing. 

3 – Place cod on a large plate.  Season with salt and pepper.  Spread a small amount of mayonnaise on both sides.  Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs.  Place in a covered baking dish.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the salad as an appetizer.  Then serve the cod hot with the potatoes as a side.

–recipes original.

DILLED SALMON WITH AVOCADO SALSA / OVEN FRIED OKRA WITH CRUSHED CRACKERS / BLACK – EYED PEAS WITH ONION & FAUX BACON

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

–dill

–salt and pepper

–olive oil

–avocado (1, fresh, medium)

–garlic powder

–lemon juice

–yogurt (non-fat, plain)

–okra (frozen, one-third large package)

–crackers (6 to 8, gluten – free, seasoned

–black – eyed peas (canned)

–minced onion

–Bac’n pieces

 

1 – Place the okra in an uncovered baking dish with an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 14 minutes, checking to be sure that water has not boiled out.  Crush crackers in a plastic bag with the back of an ice cream spoon.  Stir into okra.  Set aside.

2 – Rinse black – eyed peas in a colander.  Place in a covered baking dish.  Season with salt, pepper, minced onion, Bac’n pieces, and olive oil.  Microwave on high for 3 minutes.

3 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, continue in the microwave for 1 minute more.

4 – While salmon is cooking, slice open the avocado and discard the pit.  Make numerous cuts across the avocado to make fine pieces.  Add to a small bowl.  Add 2 tablespoons of yogurt to the avocado.  Season with salt, pepper, olive oil, lemon juice, and garlic powder.  Stir vigorously.

5 – Place the okra in the microwave and cook for 1 minute more.

5 – Serve the dinner hot, the salmon with avocado salsa on the side, and the two vegetables accompanying the salmon.

–salmon adapted from allrecipes.com; other recipes original.

A Simple Dinner:  COD WITH ONION – GINGER IN SOY SAUCE / RICE NOODLES

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

–minced onion (bottled)

–lemon juice

–ginger

–soy sauce

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add one-third cup of soy sauce.  Season with pepper, minced onion, ginger, and olive oil.  Set aside.

2 – Submerge the rice noodles in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave for 5 minutes.  Keep noodles submerged in water until ready to serve dinner.  Then drain.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod on top of the noodles.

–recipes original.