GLAZED CHICKEN CHERRIES WITH CHERRY PIE FILLING – HONEY – MOLASSES – BALSAMIC VINEGAR – SLICED SWEET ONION ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–cherry pie filling (one-half can, not drained)

–honey (3 tablespoons)

–molasses (3 tablespoons)

–balsamic vinegar (2 tablespoons)

–sweet onion (one-half, sliced)

–salt and pepper

–olive oil

–jasmine rice (follow package instructions for microwaving; brands differ)

1 – Place the cherry pie filling, honey, molasses, balsamic vinegar, and onion in a covered baking dish.  Add olive oil to taste.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave the chicken and sauce for 8 minutes on high.  When finished, test a center piece of doneness.  If not ready, microwave on high for 1 minute more.

3 – Serve the chicken and sauce hot, atop the jasmine rice.

–chicken inspired by “sugar dish me” cooking blog.

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A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

COD WITH PEARS & MOLASSES TOPPED BY GREEN ONIONS IN LEMON – PEAR – WHITE WINE SAUCE ATOP JASMINE RICE

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

–pears (one-half can, with one-half can juice, sliced)

–molasses (one-quarter cup)

–green onions (2 stalks, chopped fine)

–lemon juice (bottled)

–white wine (cooking wine is fine, one-eighth cup)

–salt and pepper

–olive oil

1 – Place one-half can of sliced pears, with one-half can of juice, in a covered baking dish.  Add one-eighth cup of white wine and one-fourth cup of molasses.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the pears and the sauce.  Drench the cod in lemon juice.  Spoon some of the sauce on top.  Sprinkle with 2  stalks of chopped green onion.  Season, to taste, with salt, pepper, and olive oil.

3 – Microwave the cod on high for 6 minutes; then microwave on 50 percent power for 4 minutes.  (Sauce, with white wine, will bubble up after six minutes unless you reduce the heat.)

4 – Serve the cod hot, atop jasmine rice (1 cup of rice, 1 and three-fourth’s cup of water; microwave for 5 minutes on high, and then 10 minutes on 50 percent power).

–recipe original.