ITALIAN VERSION – CHICKEN MARSALA WITH THYME – ROSEMARY – BABY BELLA MUSHROOMS

For 4:

–6 chicken tenderloins or breast strips

–marsala wine (or any good red wine; one-quarter cup)

–thyme (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–baby bella mushrooms (5 or 6, medium size, quartered, fresh)

–salt and pepper

–olive oil

1 – Place the marsala or other red wine in a covered baking dish.  Add the mushrooms.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Add a bit more salt, pepper, thyme, rosemary, and olive oil.

3 – Microwave on high for 6 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken marsala hot. The entrée goes well with rice or pasta (see the search box on this blog for instructions).

–adapted from Edward Giobbi’s Italian Family Cooking.

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COD TARRAGON ROLLED IN GARLIC – HERB BREADCRUMBS & WITH MINCED GARLIC – MUSHROOMS – GREEN ONIONS IN A LEMON – WHITE WINE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–garlic – herb breadcrumbs (one-third cup, packaged)

–minced garlic (bottled, 1 tablespoon)

–mushrooms (3 or 4 baby bellas, quartered, fresh)

–green onions (3 stalks, chopped, fresh)

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the garlic – herb breadcrumbs on a large plate.  Season the cod with salt, pepper, and olive oil.  Roll in the breadcrumbs.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in white wine.  Drop minced garlic on top of the cod.  Place quartered mushrooms on the side of the cod.  Sprinkle green onions and tarragon on top.  Finish with a few drops of olive oil.

3 – Serve the cod hot.

–cod inspired by Rene Verdon, White House chef during the Kennedy administration.

SPICY PECAN COD OREGANO WITH POTATOES – FRESH TOMATO – BABY BELLA MUSHROOMS – VIDALIA ONION – ITALIAN PARSLEY – CAYENNE IN WHITE WINE – BROTH SAUCE

For 4:

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

–pecan bits (3 tablespoons)

–oregano (dried, 1 tablespoon)

–potatoes (2, small, cut into bite-sized pieces)

–fresh tomato (medium, chopped)

–baby bella mushrooms (4 or 5, quartered)

–Vidalia onion (1, small, sliced)

–Italian parsley (fresh, 1 handful, chopped)

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

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup)

–salt and pepper

–olive oil

1 – Place the potatoes and Vidalia onion in a large, covered baking dish.  Add chicken broth and white wine.  Season with oregano, salt, pepper, cayenne pepper, and olive oil.  Microwave on high for 5 minutes.  Then add tomato and mushrooms.  Stir.  Place cod amid the vegetables.  Season with oregano, salt, pepper, cayenne, and olive oil.  Sprinkle parsley and pecans on top.

2 – Microwave for 8 minutes on high.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–inspired by Edward Giobbi’s Pleasures of the Good Earth.

A Comfort Entrée:  CHICKEN ROSEMARY – BASIL WITH SAUCE OF FRESH TOMATO – BABY BELLA MUSHROOMS – SLICED ONION – RED BELL PEPPER – CHICKEN BROTH & WITH A SIDE OF CREAM PEAS

Note:  To make a fancier recipe, substitute white wine for the chicken broth.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 teaspoon)

–basil (dried, bottled, 1 teaspoon)

–fresh tomato (medium, chopped)

–baby bella mushrooms (fresh, 4 or 5, quartered)

–sliced onion (one-half, medium)

–red bell pepper (one-half, sliced)

–chicken broth (one-eighth cup, non-fat, low sodium)

–cream peas (1 package)

–salt and pepper

–olive oil

–Bac’n pieces (1 tablespoon, bottled)

1 – Place the cream peas in a slow cooker.  Add water to cover.  Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil.  Cook for 4 hours on low or 2 hours on high.

2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish.  Season with basil, rosemary, salt, pepper, and olive oil.  Microwave on high for 5 minutes.  (The tomato will disintegrate, making for a sauce, and this is why you don’t need more than one-eighth cup of chicken broth.)

3 – Nestle the chicken with the vegetables and sauce.  Season with salt, pepper, basil, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

–chicken and peas adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN & GREEN PEAS ROSEMARY TOPPED WITH GREEN ONIONS & WITH SMOKED TURKEY – MUSHROOMS – MINCED GARLIC – PARSLEY IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–green peas (frozen, one-half cup)

–green onions (3 stalks, chopped)

–smoked turkey (sandwich meat, 1 slice, chopped)

–mushrooms (baby bellas, 4 or 5, quartered)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the green peas, smoked turkey, mushrooms, minced garlic, and parsley in a covered baking dish.  Add red wine.  Season with salt, pepper, and olive oil.  Stir gently.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the peas.  Season with salt, pepper, rosemary, and olive oil.  Top with green onions.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and peas hot.

–chicken adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS WITH BABY BELLA MUSHROOMS & MARINARA IN RED WINE SAUCE ATOP POLENTA

For 4:

–6 chicken tenderloins or breast strips

–garlic-herb breadcrumbs (boxed, one-third cup)

–baby bella mushrooms (5 or 6, quartered)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–red wine (one-quarter cup)

–polenta (minced corn sauce)

–salt and pepper

–olive oil

1 – Place one and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Add 1 teaspoon of salt.  Place one-half package of polenta in the dish.  Stir well, for about 3 minutes.  When finished, keep covered to preserve warmth.

2 – Place the mushrooms and marinara sauce in a covered baking dish.  Stir.  Add the red wine.  Microwave on high for 3 minutes.

3 – Roll the chicken in breadcrumbs that have been salted and pepper, and seasoned with olive oil.  Add to the baking dish.  Microwave on high for 8 minutes.

4 – Serve the chicken and sauce hot, atop the polenta.

–chicken with polenta adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN & ASPARAGUS ROSEMARY WITH BABY BELLA MUSHROOMS – ONION – MINCED GARLIC IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–asparagus (1 package for steaming; I used PictSweet signature asparagus)

–baby bella mushrooms (5 or 6, quartered, fresh)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

–rosemary (dried, 2 tablespoons)

1 – Steam the package of asparagus for 2 minutes only.  Let cool.  Set aside.

2 – Place the mushrooms, onion, and minced garlic in the red wine.  Season with salt, pepper, and rosemary.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

3 – After the asparagus have cooled a bit, remove from package and slice into 1-inch pieces.  Place atop the other vegetables in the red wine.  Season with salt and pepper.  Then place the chicken on top. Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, place back in the microwave and cook for 1 minute more.

4 – Serve the chicken, asparagus, and other vegetables hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN PESTO WITH MINT – ROSEMARY – SLICED ONION – MUSHROOMS – MINCED GARLIC IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–pesto (3 tablespoons, bottled)

–mint, rosemary (1 teaspoon each)

–onion (one-half, sliced)

–mushrooms (baby bellas, 5 or 6, quartered)

–minced garlic (1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the onion, mushrooms, pesto, and minced garlic in the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the sauce. Season with salt, pepper, mint, rosemary, and olive oil. 

2 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

SALMON AU VIN WITH THYME – MARJORAM – MINCED GARLIC – SLICED SWEET ONION – SHREDDED CARROTS – QUARTERED MUSHROOMS IN WHITE WINE – CLAM JUICE SAUCE ATOP COUSCOUS

Note:  This recipe is patterned after recipes for coq au vin, chicken in wine sauce.

For 4:

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

–thyme, marjoram (one-quarter teaspoon each)

–minced garlic (bottled, 1 tablespoon)

–sweet onion (one-half, sliced)

–shredded carrots (packaged, 1 handful)

–mushrooms (baby bellas, 3, quartered, fresh)

–white wine (one-eighth cup)

–clam juice (one-eighth cup)

–couscous (follow package instructions; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, carrots, and mushrooms in a covered baking dish.  Add white wine and clam juice.  Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil.  Microwave on high for 5 minutes. 

2 – Place the salmon in the baking dish, spooning a little sauce over the salmon.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the couscous.

–salmon and sauce inspired by C. Mabry, chef.

CHICKEN SEASONED BY MINT – GARLIC – ROSEMARY – BAY LEAVES WITH ONION – MUSHROOMS – FRESH TOMATO – TURKEY IN RED WINE SAUCE

Note:  This is a very special dish designed by Edward Giobbi for pheasant, here with chicken substituted.

–6 chicken tenderloins or breast strips

–mint (bottled, 1 tablespoon)

–garlic (minced, bottled, 1 tablespoon)

–rosemary (bottled, 1 teaspoon)

–bay leaves (bottled, 2)

–onion (one-half, medium, sliced)

–mushrooms (baby bellas, 3, chopped)

–tomato (fresh, medium, chopped)

–turkey (2 slices, chopped; or ham slices, chopped)

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

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, mint, and rosemary.  Place in a covered baking dish.  Add chopped mushrooms, sliced onion, chopped turkey (or ham) to the dish.  Season with minced garlic and a few drops of olive oil.  Add red wine to the dish.  Turn over all vegetables and herbs in the red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Season with salt, pepper, mint, and rosemary.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  When finished, test a center piece for doneness; if not done, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.