BREADCRUMB – TOPPED COD IN WHITE WINE & SERVED WITH CREAMY SAUCE OF CRAB MEAT – PARSLEY – MINT – CAPERS – LEMON – WHITE WINE – EXTRA VIRGIN OLIVE OIL ATOP JASMINE RICE

Note:  The original recipe for the sauce used tuna.

For 4:

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

–breadcrumbs (boxed)

–white wine

–olive oil

–jasmine rice (1 cup, packaged)

The sauce:

–crab meat (one-half small can, drained)

–parsley (fresh, 1 handful, chopped)

–mint (5 leaves, fresh, chopped, optional)

–capers (2 tablespoons, drained, bottled)

–lemon juice (bottled, 1 squirt)

–white wine (3 tablespoons)

–extra virgin olive oil (3 tablespoons)

1 – Place the cod in a covered baking dish with a little white wine.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with breadcrumbs.  Microwave on high for 8 and one-half minutes.  (Cod is done when it begins to break apart.)

2 – Place the following in a food processor:  one-half small can of drained crab meat; 1 chopped handful of fresh parsley, 5 chopped leaves of fresh mint (optional), 2 tablespoons of drained capers, 1 squirt of lemon juice, 3 tablespoons of white wine, 3 tablespoons of extra virgin olive oil.  Puree until creamy; it takes some time to make a creamy sauce in a food processor.

3 – Serve the cod hot, with the sauce at room temperature and ladled over the top.  Place the cod on jasmine white rice (1 cup rice, 1 and three-fourth’s cup water, microwave on high for 5 minutes, then microwave on 50 percent power for 10 minutes).

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

MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH PARSLEY & LEMON SLICES

Note:  My husband called this salmon recipe a “winner,” 5 out of 5 stars, one of my best salmon recipes.  You can tell he loved it!

For 4:

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

–mint (fresh if possible)

–peanuts (one-third cup, minced in a food processor)

–parsley (fresh, 1 handful, chopped)

–lemon (fresh)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water (for steaming).  Season with salt, pepper, and chopped mint. 

2 – In a food processor, pulse one-third cup of peanuts until finely minced.  Spread the minced peanuts atop the salmon.

3 – With a very sharp knife, slice a fresh lemon.  Place the slices atop the salmon.  Finish with 1 handful of chopped, fresh parsley, and a few drops of olive oil.

4 – Microwave on high for 8 minutes.

5 – Serve the salmon hot.

–salmon inspired by the New York Times cooking site.

COD IN LEMON & WHITE WINE SAUCE WITH A SIDE OF CHILLED STRAWBERRY SALSA SEASONED WITH HONEY – LIME – BALSAMIC VINEGAR – MINT – BLACK PEPPER

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

–lemon juice (bottled)

–white wine

–strawberries (fresh, 5 or 6, chopped)

–honey

–lime juice

–balsamic vinegar

–mint (fresh if possible)

–black pepper

–salt and pepper

–olive oil

1 – Prepare the salsa early so that the flavors will blend.  Chop 5 or 6 strawberries, and place in a small mixing bowl.  Add 1 tablespoon each of honey, lime juice, and balsamic vinegar.  Season, to taste, with mint and black pepper.  Stir gently.  Chill in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add a small amount of white wine.  Then season with salt, pepper, and olive oil.  Microwave on high for 9 minutes.  (Cod is done when it starts to break apart.)

3 – Serve the cod and sauce hot, with the strawberry salsa on the side.

–strawberry salsa adapted from the “closet cooking” web site.

SALMON TOPPED WITH BREADCRUMBS – MINT – PARSLEY – LEMON – SUGAR IN WHITE WINE SAUCE

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

–breadcrumbs (plain, boxed)

–mint

–parsley (fresh)

–lemon juice

–sugar

–white wine

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish with a little white wine.  Drench the salmon in lemon juice.  Sprinkle sugar and plain breadcrumbs on top.  Season with salt, pepper, mint, chopped parsley, and olive oil.

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

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

MINT – CHIVES SALMON WITH CHOPPED APPLE – HONEY – LEMON – BROWN SUGAR IN APPLE JUICE

–salmon (size of 3 decks of cards, 1 pound)

–mint, chives (bottled)

–apple (1, fresh, chopped)

–honey

–lemon juice

–brown sugar

–apple juice

–salt and pepper

–olive oil

1 – Peel and chop an apple into bite-sized pieces.  Place in a covered baking dish with a little apple juice.  Microwave on high for 3 minutes.  Then nestle salmon amid the apple.  Drench in lemon juice.  Then season with salt, pepper, mint, chives, and olive oil.  Drizzle honey on top.  Then sprinkle brown sugar on top.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon and apples hot, with sauce, atop quinoa, rice, pasta, or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

A Simple Dinner:  LEMON – HERB SALMON WITH MINT – BASIL – OREGANO – LEMON ZEST IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–lemon juice

–mint, basil, oregano, lemon zest (bottled)

–clam juice (or fish broth)

–white wine

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little clam juice and a little white wine.  Drench in lemon juice.  Season with salt, pepper, mint, basil, oregano, lemon zest, and olive oil.  Microwave on high for 7 and one-half minutes.

2 – Serve the salmon hot.

–salmon original.

PARSLEYED COD & SHRIMP WITH MUSHROOMS – MINT – CAYENNE – GREEN ONIONS – GARLIC IN WHITE WINE & SOY SAUCE

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

–shrimp (thawed from frozen, 8 to 10, small)

–mushrooms (6 to 8 baby bellas, sliced)

–mint (fresh if possible)

–cayenne pepper

–green onions (2 stalks, sliced)

–garlic (minced, in a jar)

–white wine

–soy sauce

1 – Place the shrimp in a small covered baking dish with a little water.  Season with mint, cayenne, and olive oil.  Set aside.

2 – Place the 6 to 8 sliced baby bella mushrooms in a covered baking dish with a little white wine and a little soy sauce.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the mushrooms.  Season with salt, pepper, mint, cayenne, minced garlic, and olive oil.  Top with chopped parsley and 2 sliced green onions.  Microwave on high for 6 minutes.

4 – Microwave the shrimp for 1 minute on high.  When finished, place the shrimp on top of the cod.

5 – Serve the cod and shrimp hot, atop pasta or rice if desired (recipes, see search box on this blog).

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

MINT – LEMON CHILLED COD SALAD WITH AVOCADO – FRESH TOMATO – VIDALIA ONION – BLACK OLIVES & SEASONED WITH EXTRA VIRGIN OLIVE OIL

Note:  This recipe was originally designed for tuna fish.

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

–mint (fresh if possible)

–lemon juice

–avocado (half)

–tomato (medium, vine-ripened if possible)

–Vidalia onion (one-half)

–black olives (one half small can, drained)

–extra virgin olive oil

–salt and pepper

1 – Place the cod in a covered baking dish with a very small amount of water.  Drench in lemon juice.  Season with salt, pepper, mint, and extra virgin olive oil.  Microwave on high for 6 minutes.  Let cool with the lid off the dish.

2 – Chop the tomato.  Season with salt, pepper, and mint.  Place in a mixing bowl.  Slice half a Vidalia onion, and place in the mixing bowl.  Place one-half small can of drained black olives in the bowl.  Add mint and stir well.

3 – Chop one-half avocado.  Then break apart the cod.  Gently fold both avocado and cod into the vegetables in the mixing bowl.  Add a few drop of extra virgin olive oil on top.  Place the salad in the refrigerator until time for dinner.

4 – Serve the salad chilled.

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

MINT CHICKEN & ROMAINE SALAD WITH FRESH PEACH & VIDALIA ONION IN LIME – BALSAMIC – OLIVE OIL SAUCE

–4 chicken tenderloins or breast strips

–mint (fresh if possible)

–romaine lettuce

–peach (fresh, 1, medium)

–Vidalia onion (one-half)

–lime juice (bottled)

–balsamic vinegar

–extra virgin olive oil

1 – Place one-third cup of extra virgin olive oil in a small mixing bowl.  Add one-half sliced Vidalia onion.  Season the sauce with 2 tablespoons of lime juice and mint (to taste).  Add a few drops of balsamic vinegar.

2 – Place the chicken in a covered baking dish with a little water.  Pour one-half of the sauce on top of the chicken.  Microwave on high for 5 minutes.

3 – Wash and dry 6 leaves of romaine hearts.  Place in a large mixing bowl.  Peel and chop 1 fresh peach.  Add the remaining sauce, and stir well.  If necessary, add additional extra virgin olive oil and balsamic vinegar.

4 – Serve the chicken hot, with the salad as a side.  I also served lima beans and squash with onions and Bac’n pieces (recipes, see the search box).

–chicken and salad adapted from Real Simple magazine.

MINT – CORIANDER COD SALAD WITH POTATOES – GREEN ONIONS – FRESH TOMATO – LEMON JUICE

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

–clam juice (bottled)

–mint (fresh if possible)

–coriander (fresh if possible)

–potatoes (red, small, 3)

–green onions (4)

–tomato (1, medium)

–lemon juice

–salt and pepper

–olive oil (classic)

–extra virgin olive oil

1 – Wash and scrub the 3 small potatoes, leaving the skin on.  Cut into 1-inch pieces.  Place in an uncovered baking dish with 2 inches of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.

2 – Place the cod in a covered baking dish with a little clam juice. Season with salt, pepper, mint, coriander, and olive oil.  Microwave on high for 6 minutes.  When finished, uncover to allow cooling.

3 – Wash and chop 1 medium tomato.  Season with salt, pepper, mint, and coriander.  Place in a mixing bowl.

4 – Wash and cut 4 green onions into small pieces.  Add to the mixing bowl with the tomato.

5 – Remove the potatoes from their water, and add to the mixing bowl.  Break apart the cod into bite-sized pieces, and add to the bowl.  Drench the contents of the bowl with lemon juice.  Season with salt, pepper, mint, coriander, and extra virgin olive oil.  Fold the ingredients together gently.  Place the cod salad in the refrigerator until time for dinner.

6 – Serve the cod salad cool or cold.

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

CILANTRO – MINT SALMON ENCRUSTED WITH MINCED PEANUTS & TOPPED WITH LEMON SLICES / QUINOA WITH ROSEMARY & OLIVE OIL / ROMAINE LETTUCE SALAD WITH SLICED PEACHES – ALMONDS – GOLDEN RAISINS – ONION – FETA IN PEACH SAUCE WITH EXTRA VIRGIN OLIVE OIL

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

–cilantro, mint (fresh if possible)

–minced peanuts (use a food processor)

–lemon (1, fresh)

–quinoa with rosemary & olive oil (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken for bite size)

–peaches (one-half can, with thick sauce)

–onion (one-fourth, medium, sliced)

–sliced almonds (one-fourth medium package)

–feta cheese (one-fourth small container)

–raisins (golden, 1 handful, boxed)

1 – Place one-half can of peaches, with sauce from one-half can, in a mixing bowl.  Cut apart the peach slices.  Break 6 romaine lettuce leaves, wash and drain in paper towels.  Break into bite-sized pieces and add to the bowl.  Add 1 handful of golden raisins; one-fourth medium package of sliced almonds; one-fourth medium onion, sliced.  Set aside.  Just before dinner, season with extra virgin olive oil, and stir well.  Top with one-fourth small container of feta cheese.

2 – Place the whole box of quinoa with rosemary and olive oil in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Open and sprinkle the herb package in the quinoa.  Season with a couple of drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Spread minced peanuts over the top.  Then sprinkle cilantro and mint on top.  With a very sharp knife, cut a lemon into 4 slices, and add these slices atop the salmon.  Season the salmon with olive oil.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course; then serve the salmon atop the quinoa.

–salmon adapted from NYT Cooking web site; quinoa and salad original.

A Simple Dinner:  CHICKEN TOPPED WITH FRESH HOMEMADE ITALIAN TOMATO SAUCE

–4 chicken tenderloins or breast strips

–tomato (1, medium, fresh)

–ginger (bottled)

–rosemary (fresh if possible)

–parsley (fresh if possible)

–mint (fresh if possible)

–garlic powder (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish (no water).  Chop a tomato, season with salt and pepper, and place in a food processor.  Season with ginger, rosemary, parsley, mint, garlic powder, and olive oil.  Pulse until smooth.  Pour the sauce over the chicken.  Microwave the chicken for 5 and one-half minutes on high.

2 – Serve the chicken with tomato sauce hot.  I also served baby lima beans, a salad, and eggplant dip (recipes, see the search box on this blog).

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

MARINATED ROSEMARY CHICKEN WITH GARLIC IN BALSAMIC & RED WINE SAUCE / ROTINI PASTA WITH MINT – CELERY – ONION – GARLIC – PARSLEY IN SPICY MARINARA SAUCE TOPPED WITH CROUTONS

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–balsamic vinegar

–red wine

–salt and pepper

–olive oil

–rotini pasta (dried, packaged)

–mint

–celery (1 stalk, with leaves)

–onion (one-quarter, medium)

–parsley (fresh if possible)

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce, bottled)

–croutons (seasoned, packaged)

1 – In the morning, place chicken in a plastic bag and sprinkle with balsamic vinegar to marinate.  Keep in refrigerator.  When preparing for dinner, place the marinated chicken in a covered baking dish with the balsamic vinegar and a little red wine.  Season with salt, pepper, garlic powder, rosemary, and olive oil.  Set aside.

2 – Place 1 cup of dried pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes, and then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Chop celery and onion, and place in a covered baking dish with one-fourth jar of marinara sauce.  Season with mint, parsley, cayenne pepper (optional), salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add drained pasta to the sauce.  Stir well.  Sprinkle with croutons.  Keep covered.

4 – Microwave the chicken for 5 and one-half minutes on high.

5 – Serve the pasta as a first course.  Then serve the chicken hot.  I also served green beans with almonds and field peas with snaps (recipes, see the search box on this blog).

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

TUNA STEAKS WITH MINT – GARLIC – ROSEMARY ON A BED OF CHOPPED RED BELL PEPPER / CHICKPEA SOUP WITH ROSEMARY & PASTA / SPRING MIX SALAD WITH BLUEBERRIES – CHOPPED PECANS – ONION IN ITALIAN SALAD DRESSING

ed giobbi

Note:  Edward Giobbi is primarily a painter, but he has written several cookbooks and has been friends with great chefs who have praised his culinary skills.  This image is from his web site.

–chickpeas (garbanzo beans, 1 can, drained & rinsed)

–rosemary (fresh if possible)

–garlic powder

–lime juice

–pasta (small, one-half cup)

–tuna steaks (2, small, fresh)

–mint (fresh if possible)

–red bell pepper (one-half, fresh, chopped)

–spring mix salad (one-half package)

–blueberries (one-half small package, fresh)

–chopped pecans (one-half small package)

–sweet onion (one-half, sliced finely)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Drain the chickpeas.  Rinse in a colander.  Place in a slow cooker with 1 and one-half cups of water.  Season with 1 teaspoon of salt, rosemary (1 sprig, cut off leaves), garlic powder, and pepper, and olive oil.  Cook in the slow cooker on low all day long.  Twenty minutes before serving the soup, add one-half cup of pasta. 

2 – Chop one-half red bell pepper, and place in a covered baking dish with a little water.  Season with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the tuna steaks in the middle of the bell pepper.  Drench in lime juice.  Season the steaks with mint, garlic powder, rosemary, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-half small container of blueberries, one-half package of pecans, and one-half finely chopped sweet onion.  Season with salt and pepper.  Add Italian salad dressing to taste.

4 – Microwave the tuna steaks for 2 minutes only.

5 – Serve the salad as a first course, the soup as a second course, and the tuna steaks as a third course.  (The soup is thick enough that it could be served as a vegetable.)

–chickpea soup and tuna steaks adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

HERBED SPICY SHRIMP & CHICKEN WITH GREEN PEAS – TOMATO – SWEET ONION / RICE PILAF / TRADITIONAL CAESAR SALAD WITH PARMESAN & SEASONED CROUTONS

–4 chicken tenderloins or breast strips

–shrimp (12, thawed from frozen, small, deveined, tail-off, raw)

–green peas (frozen, to be steamed in package)

–tomato (1, medium, vine-ripened, fresh)

–sweet onion (one-half, sliced)

–oregano (fresh if possible)

–mint (fresh if possible)

–lemon zest (lemon peel, bottled)

–garlic powder

–cayenne pepper

–salt and pepper

–olive oil

–rice pilaf (boxed)

–romaine lettuce (half a package)

–Parmesan cheese (shredded)

–seasoned croutons (packaged)

–Caesar salad dressing (I used Paul Newman’s creamy Caesar)

1 – Pour the rice pilaf into a covered baking dish.  Add the herb package and stir.  Add 2 and one-fourth cups of water.  Season with olive oil.  Stir.  Microwave on high for 18 minutes.  Let sit for at least 5 minutes. 

2 – Slice the tomato and one-half sweet onion into small pieces.  Place in a covered baking dish with a little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Microwave the steamable frozen package of green peas for 4 and one-half minutes.  Place half the peas with the tomato and onion.  Place the chicken on top of the vegetables.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Set aside.  Place 12 thawed shrimp in a small bowl with a very little water.  Season with oregano, mint, lemon zest, garlic powder, cayenne pepper, salt, pepper, and olive oil.  Microwave on high for 2 minutes.  Set aside.

3 – Place one-half package of prepared romaine lettuce in a mixing bowl.  Add Parmesan cheese to taste.  Season with salt and pepper.  Add Caesar dressing to taste.  Stir well.  Sprinkle croutons atop the salad.

4 – Microwave the chicken for 8 minutes.  When finished, pour the shrimp on top. 

5 – Serve the Caesar salad as a first course.  Serve the chicken and shrimp with vegetables atop the rice pilaf.   

–chicken and shrimp recipe adapted from Edward Giobbi’s Italian Family Cooking; other recipes original.

PARSLEYED SALMON SALAD WITH ONION & MINT

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

–parsley (fresh if possible)

–mint (fresh if possible)

–sweet onion (one-half, medium)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, parsley, mint, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

2 – Slice one-half sweet onion, and place in a mixing bowl.  Season with salt, pepper, parsley, mint, and olive oil.

3 – Shred the salmon, discarding the skin.  Place the salmon in the mixing bowl with the onion.  Season to taste.  Stir well.  Serve room temperature.

4 – Serve the salmon at room temperature.  I also served bacon – flavored pinto beans with onion, squash casserole, and bacon – flavored bibb lettuce with Caesar dressing.  (Use search box to find recipes.)

–salmon salad adapted from Edward Giobbi’s Italian Family Cooking.

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

–red bell pepper (one-half, medium, chopped)

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

1 – Wash and pierce the eggplant all around with a fork.  Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more.  Cool on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp.  Cut the pulp two ways, horizontally and vertically.  Place in a mixing bowl.  Peel and chop 1 small Vidalia onion into very fine pieces.  Add to the bowl  Season with salt, pepper, basil, red wine, and olive oil.  Stir well.  Keep refrigerated until time for dinner.

2 – Wash and chop the tomato and red bell pepper.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the flounder on top of the tomato and pepper.  Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spinach and kale mix in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the eggplant spread with crackers as an appetizer.  Then serve the flounder hot, with the spinach-kale as a side.

–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.

LEMON SHRIMP WITH MINT – GARLIC – PARSLEY / NEW DILLED WHOLE POTATOES / BROCCOLI WITH HOT SAUCE

Note:  Thaw frozen shrimp overnight in the refrigerator.

–shrimp (frozen, one-half package)

–lemon juice

–mint (bottled)

–garlic salt

–parsley (fresh if possible)

–salt and pepper

–olive oil

–potatoes (6 to 8)

–dill (fresh if possible)

–broccoli (1 stalk)

–hot sauce (such as tabasco)

 

1 – Wash and scrub the small potatoes.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 15 minutes.  When finished, keep covered to preserve warmth.

2 – Separate broccoli stalk from stems and florets, discarding the stalk.  Break apart the remainder.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the shrimp in a colander.  Place in one layer in a large, wide-mouthed, covered baking dish with a little water.  Drench in lemon juice.  Season with mint, garlic salt, salt and pepper, parsley, and olive oil.  Microwave on high for 3 minutes.

4 – Serve the shrimp hot, with the broccoli and potatoes as sides.  Serve hot sauce with the broccoli.

–shrimp adapted from Italian Family Cooking (Edward Giobbi, author); potatoes adapted from Real Simple; broccoli original.

HERBED CHICKEN WITH SPICY PEACH – STRAWBERRY SALSA / COLLARDS WITH FAUX BACON / MUSHROOMS WITH RED WINE – LEMON – WORCESTERSHIRE

–4 chicken tenderloins or breast strips

–seasoning salt (I use Mrs. Dash’s original)

–salt and pepper

–olive oil

–peaches (one-half can)

–strawberries (fresh, 6)

–onion (one-half, medium)

–cayenne pepper

–mint (dried, bottled)

–sugar (4 teaspoons, divided)

–lemon juice

–collards (fresh, packaged)

–Bac’n pieces (soy bacon)

–mushrooms (fresh, 1 small package)

–Worcestershire sauce

–red wine (cooking wine is fine)

 

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, seasoning salt, and olive oil.  Set aside.

2 – Slice the strawberries and peaches and place in a mixing bowl.  Chop one-half onion and add to the mixing bowl.  Season with cayenne pepper, 2 teaspoons of sugar, mint, lemon juice, and olive oil.  Stir well.  Keep refrigerated until ready to serve.

3 – Place one-half package of collards in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Place the mushrooms in a large, wide-mouthed, covered baking dish.  Add 1 inch of red wine.  Season with lemon juice, Worcestershire sauce, 2 teaspoons of sugar, salt, pepper, and olive oil.  Microwave on high for 4 minutes, taking care that the wine does not overflow.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, accompanied by cold salsa, and serve the collards and mushrooms as hot sides.

–chicken and salsa adapted from the American Heart Association’s recipe in a magazine provided free by Walgreen’s; collards and mushrooms original.