HERBED FRENCH CHICKEN TENDERLOINS SEASONED BY BASIL / CORIANDER / MINT / HERBS DE PROVENCE / SALT / PEPPER – SPRINKLED WITH CRISPY PANKO BREADCRUMBS – AND SAUCED WITH CHICKEN BONE BROTH / TABLE RED WINE / SPECIALTY PARMESAN – BASIL OLIVE OIL

If you can, use the specific herbs named because they worked together very, very well. . .worthy of a company dinner if microwave times are doubled for each doubling of food. . . .

For 2:

–3 chicken tenderloins (room temperature)

–basil, coriander, mint, herbs de provence (one-half teaspoon each)

–salt and pepper to taste

–crispy Panko breadcrumbs (a light sprinkle over chicken)

–chicken bone broth (one-eighth cup)

–table red wine (one-eighth cup; use the real stuff)

–specialty Parmesan – basil olive oil to taste

1 – Place the chicken bone broth and red wine in a covered baking dish.  Microwave on high for 1 minute.

2 – Place the chicken in the sauce.  Sprinkle basil, coriander, mint, herbs de provence, salt, pepper, on top.  Then add a light sprinkle of crispy Panko breadcrumbs.

3 – Finish with a few drops of specialty Parmesan – basil olive oil.

4 – Microwave on high for 4 minutes and 20 seconds.

5 – Serve the chicken hot, with the sauce spooned over it.

–recipe inspired by The Best of French Cooking.

SWEET & SPICY TOFU AND MUSHROOM HOT DISH WITH GREEN ONIONS – LIGHT BROWN SUGAR – LEMON – FISH SAUCE – CAYENNE – CILANTRO – MINT – CASHEWS

We travel around the world to Southeast Asia for this popular dish, here given with a vegetarian twist. . .if you like mushrooms, this is your dish. . . .

For 2:

–tofu (extra firm; 7 ounces; cut into one-half inch blocks; press with paper towels to absorb moisture)

–white mushrooms (fresh, 6 to 8, chopped into one-half inch pieces)

–green onions (3, chopped)

–light brown sugar (3 heaping tablespoons)

–lemon juice (3 squirts)

–fish sauce (2 tablespoons)

–cayenne (one-quarter teaspoon; or to taste)

–cilantro (dried, 1 tablespoon)

–mint (dried, 1 tablespoon)

–cashews (small handful)

–salt to taste

–extra virgin olive oil to taste

1 – Cut tofu into one-half inch blocks; press with paper towel to absorb moisture. Place in a covered baking dish.

2 – Add chopped mushrooms and chopped green onions on top.

3 – Spread light brown sugar over the dish.

4 – Season with lemon juice, fish sauce, cayenne, cilantro, salt, mint, and extra virgin olive oil. Sprinkle cashews on top. Do not stir when these ingredients are added.

5 – Microwave on high for 6 minutes.

6 – Serve the hot dish right from the microwave, atop rice if desired (but no necessary).

–recipe inspired by Real Simple

COD SPRINKLED WITH LIME JUICE – PAPRIKA – GINGER – CUMIN – CAYENNE – GARLIC WITH A DIPPING SAUCE OF YOGURT – CILANTRO – MINT – GARLIC

I was pleased with the combination of spices in this recipe, and the chilled dipping sauce made with yogurt was good and also healthy. . .As an experienced cook, you can sprinkle the spices according to taste, directly on the cod, making the recipe quite easy as well as tasty. . .

For 2:

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

–clam juice (one-eighth cup)

–lime juice (3 squirts)

–paprika (one-half teaspoon)

–ginger (one-half teaspoon)

–cumin (one-half teaspoon)

–cayenne (one-quarter teaspoon)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

Dipping sauce:

–yogurt (non-fat, unflavored, 3 tablespoons)

–cilantro (dried, 2 teaspoons)

–mint (dried, 2 teaspoons)

–garlic (minced, 1 tablespoon)

–salt and pepper to taste

1 – For the dipping sauce, place all ingredients in a small mixing bowl. Stir well. Taste to be sure of enough salt and pepper. Chill until ready for dinner.

2 – Place cod in a covered baking dish. Add clam juice. Drench the cod in lime juice. Then sprinkle the spices, in the order given, on top of the cod. Finish with a few drops of olive oil.

3 – Microwave on high for 6 minutes, more if a thick piece of cod.

4 – Serve the cod hot, with the dipping sauce on the side.

–cod inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

PACIFIC COD FILLET SPRINKLED WITH ITALIAN PANKO BREADCRUMBS – MINT – CAYENNE IN LEMON & WHITE WINE AND SERVED WITH A DIPPING SAUCE OF MINT – CAYENNE – MINCED GARLIC – ORANGE ZEST – ORANGE JUICE – CRUSHED ALMONDS – GREEN OLIVES – WHITE WINE VINEGAR – EXTRA VIRGIN OLIVE OIL

Very interesting—and good—flavor in the dipping sauce. . .

For 2:

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

–Italian Panko breadcrumbs (one-third cup)

–mint (1 tablespoon, dried)

–cayenne pepper (one-quarter teaspoon, or to taste)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–salt and pepper

–extra virgin olive oil

Dipping sauce:

–mint (1 teaspoon, dried)

–cayenne (one-half teaspoon)

–minced garlic (1 tablespoon)

–orange zest (1 tablespoon)

–orange juice (one-quarter cup)

–crushed almonds (3 tablespoons)

–green olives (one-quarter cup)

–white wine vinegar (2 tablespoons)

–extra virgin olive oil (one-quarter cup)

1 – To prepare the dipping sauce, place green olives in a food processor and chop sparingly.  Then add green olives to a small mixing bowl.  Add the other ingredients for the dipping sauce and stir well.  Keep room temperature until time to serve dinner.  Place the sauce in small dipping saucers.

2 – Place the cod in a large, covered baking dish.  Drench the cod in lemon juice.  Pour in the white wine.  Season with salt, pepper, cayenne pepper, mint, and Panko breadcrumbs (on top).  Finish with a few drops of extra virgin olive oil.

3 – Microwave the cod on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

4 – Serve the cod hot, with the dipping sauce on the side.  See picture.

–cod and dipping sauce inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

TURKISH CHICKEN TENDERS WITH YOGURT SAUCE SEASONED BY MINT – PARSLEY – CINNAMON – DILL – MINCED GARLIC – CAYENNE

These are popular seasonings from Turkey. . .

For 2:

–3 chicken tenderloins (room temperature)

–yogurt (non-fat, plain, 4 heaping tablespoons)

–mint, parsley, cinnamon, dill (1 teaspoon each, dried)

–minced garlic (1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–salt and pepper

–extra virgin olive oil

1 – Place the yogurt and all spices (including salt and pepper) in a small mixing bowl.  Stir well.

2 – Place the yogurt and spices in a covered baking dish.  Microwave on high for 1 minute.

3 – Place the chicken tenderloins in the dish with the yogurt mixture. Spoon the yogurt over the chicken.  Drizzle with extra virgin olive oil.  Microwave for 4 and one-half minutes on high.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop rice if desired.

–recipe original.

PANKO – BREADED ITALIAN CHICKEN TENDERS SEASONED BY MINT & HERBS DE PROVENCE AND WITH SUMMER SQUASH – CAPERS – MINCED GARLIC – DICED TOMATOES

 Basil may be substituted for the mint. . .

For 2:

–3 chicken tenderloins

–Panko Italian breadcrumbs (one-third cup)

–mint (dried, 1 teaspoon)

–herbs de provence (dried, 1 teaspoon; or use basil, marjoram, dill, and oregano, one-quarter teaspoon each)

–diced tomatoes (one-half can, drained)

–summer squash (fresh, one-half medium squash, thinly sliced)

–capers (2 tablespoons)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the sliced summer squash in a small, covered baking dish.  Add one-eighth cup water.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 2 minutes. 

2 – Place the squash, diced tomatoes, capers, and garlic in a large, covered baking dish.  Season, again, with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken tenders amidst the vegetables.  Season with salt, pepper, mint, herbs de provence, and extra virgin olive oil.

4 – Microwave on high for 5 minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and vegetables hot.

–chicken adapted from The Complete Mediterranean Cookbook, by America’s Test Kitchen.

HERB CHICKEN FETA WITH ROSEMARY – THYME – MINT – MINCED GARLIC – TOPPED WITH FETA CHEESE AND IN RED WINE SAUCE

If fresh food is not possible, canned chicken will work quite well with plenty of herbs and the cheese of your choice sprinkled on top. . .

For 2:

–3 chicken tenderloins (or canned chicken, drained; microwave only briefly, about 1 minute)

–rosemary, thyme, mint (dried, bottled, one-half teaspoon each)

–feta cheese (or any cheese you have on hand, 3 tablespoons)

–minced garlic (bottled, 1 tablespoon; or garlic salt, 1 teaspoon)

–red wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add red wine, sprinkled atop the chicken as you pour.  Top the chicken with rosemary, thyme, mint, feta cheese, minced garlic, salt, pepper, and extra virgin olive oil.

2 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot.

–recipe original.

WILD SOCKEYE SALMON STEAMED IN WHITE WINE & LEMON AND TOPPED WITH FRESH MINT – CAPERS – MINCED GARLIC – CHOPPED YELLOW ONION

I didn’t call this a “simple dinner,” but it is easy as well as quite tasty.  Tastes very gourmet, but the flavor of the fish shines through. . .

For 2:

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

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–fresh mint (3 stems; use leaves only)

–capers (2 tablespoons, bottled)

–chopped yellow onion (3 tablespoons, ready-prepared; or one-quarter medium onion, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine, and then sprinkle salmon with lemon juice.  Season with salt and pepper.  Place mint leaves, capers, chopped yellow onion, and minced garlic on top of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon on high for 3 minutes.  Salmon is best is slightly undercooked so that it is flaky.

3 – Serve the salmon and sauce hot.

–recipe original.

SPICY WILD ATLANTIC COD WITH FRESH MINT – GRAPE TOMATOES – SRIRACHA RIBBONS IN LEMON – CLAM JUICE SAUCE

Chili peppers are getting attention as an especially healthy alternative to traditional spices. . .

For 2:

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

–fresh mint (3 sprigs, leaves only)

–grape tomatoes (cut in half, 8 to 10)

–sriracha ribbons (cross-cross cod about six times with a trail of sriracha, bottled sriracha)

–lemon juice (3 squirts)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Sprinkle with lemon juice.  Then add clam juice.  Season with salt and pepper.  Add mint leaves and sriracha ribbons atop the cod.  Then place grape tomatoes, halved, in the dish.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the cod 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe original.

BAKED WILD SALMON IN LEMON – CLAM JUICE AND SERVED WITH A CHILLED SAUCE OF PARSLEY – FRESH GARLIC – MINT – EXTRA VIRGIN OLIVE OIL – BLUSH WINE VINAIGRETTE

My husband says this is company-worthy. . .recipe can be doubled. . .

For 2:

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

–lemon juice (bottled, 3 squirts)

–clam juice (bottled, one-eighth cup)

–parsley (fresh, 1 handful, minced)

–garlic (bottled, minced, 1 tablespoon)

–mint (bottled, 1 tablespoon, dried)

–blush wine vinaigrette (one-third cup, bottled)

–salt and pepper

–extra virgin olive oil (4 tablespoons, divided)

1 – Place the salmon in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.  (Will be slightly undercooked, which is preferable for good salmon.)

2 – Place minced parsley, minced garlic, mint, blush wine vinaigrette, and extra virgin olive oil in a food processor.  Pulse until pureed.  Serve separately on the table.

3 – Serve the salmon hot, with the sauce on the side.

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