EASY MEDITERRANEAN COD WITH BASIL – OREGANO – MINCED GARLIC – FRESH TOMATO – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

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

–basil, oregano (1 teaspoon each, divided)

–minced garlic (1 tablespoon, bottled)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, fresh, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the white wine.  Season with basil, oregano, salt, pepper, and olive oil.  Place the chopped tomato and green onions on top of the cod.  Sprinkle minced garlic on the dish.  Finish with a few drops of olive oil.

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

3 – Serve the cod hot.

–cod inspired by C. Mabry, chef.

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CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, 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.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

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

WARM DILL SALMON SALAD WITH GREEN ONIONS & CELERY AND SEASONED BY LEMON – CLAM JUICE – MAYO

For 4:

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

–dill (1 tablespoon, dried)

–green onions (3 stalks, chopped, fresh)

–celery (2 stalks, chopped, fresh)

–lemon juice (2 squirts)

–clam juice (one-eighth cup, bottled)

–mayonnaise (3 tablespoons, or to taste)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add the clam juice.  Season with salt, pepper, dill, and olive oil.  Microwave on high for 7 minutes.  When finished, break apart into 1 – inch pieces.  Keep warm.  Set aside.

2 – Place the broken salmon, green onions, celery, and mayonnaise in a mixing bowl.  Stir.  Fold in the salmon chunks.

3 – Serve the salmon salad at room temperature, warm if possible.

–adapted from Salmon Recipes (a kindle e-book)

PARSLEYED SEA SCALLOPS TOPPED BY GREEN ONIONS & WITH MINT – MINCED GARLIC – CAYENNE – SLICED VIDALIA ONION – LEMON IN WHITE WINE SAUCE WITH A SIDE OF LEMON – SEASONED ASPARAGUS SPEARS

For 4:

–sea scallops (fresh, 8)

–parsley (fresh, Italian, 1 handful, chopped)

–green onions (2 stalks, chopped)

–mint (1 teaspoon, dried)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–Vidalia onion (1, medium, sliced

–white wine (one-eighth cup)

–lemon juice (4 squirts, divided, bottled)

–asparagus (packaged, PicSweet signature)

–salt and pepper

–olive oil

1 – Microwave the asparagus according to package instructions, leaving it in the package for microwaving.  When finished, cut open, and place in a covered serving dish.  Season with salt, pepper, 2 squirts of lemon juice, and olive oil.  Set aside until dinner.

2 – Place the sliced onion in a covered baking dish with the white wine.  Microwave on high for 3 minutes.  When finished, place the scallops in the dish.  Use 2 squirts of lemon juice on the scallops.  Season with mint, cayenne, salt, pepper, minced garlic, and olive oil.  Top with green onions and parsley.  Microwave on high for 5 minutes (do not overcook).

3 – Serve the scallops hot, with the asparagus as a side.

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

A Simple Dinner:  SALMON GLAZED WITH BROWN SUGAR – SOY SAUCE – LEMON JUICE – MINCED GARLIC

For 4:

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

–brown sugar (packaged, 2 heaping tablespoons)

–soy sauce (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–minced garlic (bottled, 1 tablespoon)

–pepper (no salt)

–olive oil

1 – Place brown sugar, soy sauce, lemon juice, minced garlic, and a ew drops of olive oil in a small mixing bowl.  Stir thoroughly.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the top.

3 – Microwave on high for 7 minutes.  (Do not overcook; salmon should be flaky.)

4 – Serve the salmon hot, with the sauce.

–salmon adapted from the Recipe Critic (web recipe).

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

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

SPICY COD & BROCCOLI WITH BLACK OLIVES – MINCED GARLIC – CAYENNE IN A CLAM JUICE – LEMON SAUCE

Note:  This is one of the favorite recipes of the Giobbi family, chefs Eugenia Giobbi Bone, daughter; and Edward Giobbi.  The original recipe is baked in the oven, and does not have a clam and lemon juice sauce.  Any white fish can be substituted.

For 4:

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

–broccoli (1 and one-half heads, fresh, florets and stems only)

–black olives (1 small can, drained, sliced

–minced garlic (1 tablespoon, bottled)

–clam juice (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

–cayenne pepper (one-quarter teaspoon, bottled)

1 – Place the cod in a large, covered baking dish.  Drench in lemon juice.  Add the clam juice.  Place broccoli florets and stems around the cod.  Season the whole dish with salt, pepper, cayenne pepper, minced garlic, and olive oil.

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

3 – Serve the cod and broccoli hot.

–cod and broccoli adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

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.

CHILLED & DILLED SALMON SALAD WITH CELERY – SWEET PICKLE RELISH – GREEN ONIONS – MAYO – DIJON

For 4:

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

–celery (3 stalks, fresh, finely chopped)

–sweet pickle relish (1 heaping tablespoon)

–green onions (3, fresh, chopped)

–mayonnaise (at least 3 tablespoons, to taste; bottled)

–Dijon mustard (1 tablespoon, bottled)

–salt and pepper

–olive oil

–dill (dried, 2 tablespoons)

1 – Place the salmon in a covered baking dish with one-eighth cup water.  Season with salt, pepper, and olive oil.  Sprinkle generously with dill.  Microwave on high for 7 minutes.

2 – Removing from the water, break the salmon apart in bite-sized pieces.  Place in a mixing bowl.  Add the celery, pickle relish, green onions, mayonnaise, and Dijon mustard.  Fold all together gently, leaving some salmon in bite-sized pieces.  When placed in the serving bowl, add more dill to the top of the salad.

3 – Place in the refrigerator for at least 2 hours prior to serving.

4 – Serve the salmon salad chilled. 

–salmon salad inspired by Salmon Recipes (a kindle e-book).

PARSLEYED CHICKEN MARJORAM WITH SHREDDED CARROTS – CELERY – MINCED GARLIC – BAY LEAVES – GREEN ONIONS IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh, 1 handful, chopped)

–marjoram (dried, 1 tablespoon)

–shredded carrots (fresh, 1 handful)

–celery (fresh, 4 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–bay leaves (dried, bottled, 3)

–green onions (3 stalks, fresh, chopped)

–salt and pepper

–olive oil

–white wine (one-eighth cup)

1 – Place the carrots and celery in a covered baking dish.  Add the wine.  Season with salt, pepper, olive oil, and minced garlic.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the vegetables.  Season with salt, pepper, bay leaves, and olive oil.  Sprinkle marjoram on top.  Then also add green onions and parsley.

3 – 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.

4 – Serve the chicken and veggies hot.

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

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

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

A Company Dinner:  CHICKEN TENDERS ROSEMARY TOPPED WITH GREEN ONIONS & MINCED GARLIC ATOP WHEAT BREAD AND DRENCHED IN CRÈME SHERRY

Note:  This is fancy enough for a small dinner party, microwavable because the small amount of sherry will not bubble up in the microwave.  Do NOT try to double the recipe to serve more than four people.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–wheat bread (enough slices or open-faced English muffins to cover the bottom of your dish)

–crème sherry (use the real stuff)

–salt and pepper

–olive oil

–green onions (3 stalks, chopped)

1 – Place the wheat bread in the bottom of a covered baking dish.  Drop enough sherry to soak the bread.  Place the chicken tenders atop the bread.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle with finely chopped green onions.

2 – Pour one-eighth cup of crème sherry on top of the chicken.  Microwave on high for 8 minutes.  When finished, cut into a center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot, atop the wheat bread.

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

SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

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

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.

SALMON ITALIAN STYLE WITH BASIL – FRESH TOMATO – MINCED GARLIC – SEASONED WITH OLIVE OIL IN CLAM JUICE SAUCE & ATOP FARFALLE PASTA

For 4:

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

–basil (1 teaspoon, bottled)

–tomato (fresh, medium, chopped)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–clam juice (one-eighth cup, bottled)

–salt and pepper

–farfalle pasta (boxed, one-half cup, dry)

1 – Place 1 cup of pasta in an uncovered baking dish.  Fill with water to one-half inch above the pasta.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.  Drain just before serving.

2 – Place salmon in a covered baking dish.  Add the clam juice.  Season with salt, pepper, basil, and minced garlic.  Season tomato with salt and pepper, and then place chopped tomato on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Salmon should be flaky.

4 – Serve the salmon hot, atop the pasta.

–inspired by C. Mabry, chef.

An Appetizer:  CHILLED CANTALOUPE SALAD WITH BASIL – ZUCCHINI – SLICED ALMONDS – FETA – GREEN ONION IN WHITE WINE SAUCE

For 4:

–cantaloupe (fresh, chilled, cut into 1-inch pieces)

–basil (1 tablespoon, dried)

–zucchini (1, medium, sliced

–sliced almonds (one-quarter cup, packaged)

–feta cheese (one-quarter cup, broken, packaged)

–green onions (2 stalks, chopped, fresh)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cantaloupe in a large salad bowl.  Season with salt and pepper.  Then add, in layers, seasoning each layer with salt and pepper:  zucchini, green onions, sliced almonds, and feta cheese.  Sprinkle with basil.  Pour in the white wine.  Finish with a few drops of olive oil.

2 – Refrigerate until time for dinner.

3 – Serve the salad cold.

–adapted from Real Simple magazine.

TUNA STEAKS SPRINKLED BY LEMON ZEST & STUFFED WITH CHOPPED PARSLEY & MINCED GARLIC IN CLAM & LEMON JUICE SAUCE ATOP JASMINE RICE

For 2:

–tuna steaks (2, fresh)

–lemon zest (1 teaspoon)

–parsley (fresh, chopped fine, 1 small handful)

–minced garlic (bottled, 2 tablespoons)

–clam juice (one-eighth cup, bottled)

–lemon juice (one-eighth cup, bottled)

–salt and pepper

–olive oil

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

1 – With a very sharp knife, cut a pocket in each tuna steak.  Place parsley and minced garlic inside.  Place the tuna in a covered baking dish.  Drench in clam juice and lemon juice.  Season with salt, pepper, lemon zest, and olive oil.

2 – Microwave on high for 5 minutes.

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

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

COD BASIL PESTO WITH SAUCE OF BASIL PESTO – FRESH CHOPPED TOMATO – MINCED GARLIC – BASIL – OLIVE OIL ATOP JASMINE RICE

For 4:

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

–basil pesto (bottled, 2 tablespoons with one-eighth cup of water added, stir well)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, bottled)

–basil (dried, 1 teaspoon; or fresh, 2 tablespoons minced)

–olive oil (2 tablespoons, bottled)

–salt and pepper

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

1 – Place the basil pesto (with water, stirred), tomato, minced garlic, and olive oil in a small mixing bowl.  Stir gently.  Set aside.

2 – Place the cod in a covered baking dish.  Season with salt and pepper.  Pour the sauce over the top.

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

4 – Serve the cod pesto with sauce hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

COD CORIANDER TOPPED WITH LEMON SLICES & SEASONED WITH ORANGE ZEST – MINCED GARLIC – CAYENNE IN CLAM JUICE SAUCE

For 4:

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

–coriander (dried, bottled, 1 teaspoon)

–orange zest (orange peel, bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice (bottled, one-quarter cup)

–lemon (fresh, sliced cold)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with the clam juice.  Season with salt, pepper, orange zest, coriander, minced garlic, cayenne, and olive oil.  Place sliced lemon on top.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

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

A Simple Dinner:  FIERY HOT CHILI TOMATO CHICKEN TENDERS WITH BASIL – FRESH TOMATO – CHOPPED CHILI PEPPER OVER MARINARA SAUCE

For 4:

–chicken tenders (6)

–basil (1 tablespoon, bottled)

–tomato (fresh, chopped)

–chili pepper (about 3 inches of the pepper, chopped)

–marinara sauce (one-quarter jar; I used Ragu traditional marinara)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Season with salt and pepper. Pour the marinara sauce on top.  Chop the tomato, and then season with salt, pepper, and basil.  Place the tomato on top of the chicken.  Then sprinkle chopped chili pepper atop.  Finish with a few drops of olive oil.

2 – 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 sauce hot.

–inspired by C. Mabry, chef.

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and veggies hot.

–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.

WARM CHICKEN & POTATO SALAD SEASONED BY MINT WITH GREEN ONIONS & SHREDDED CARROTS IN A SAUCE OF OLIVE OIL – DIJON – LEMON JUICE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (3, medium, cut into bite-sized pieces)

–mint (dried, 2 tablespoons)

–green onions (3 stalks, chopped)

–shredded carrots (packaged, 2 handfuls)

–olive oil

–Dijon mustard (1 tablespoon, bottled)

–lemon juice (2 tablespoons)

1 – Place potatoes, chopped into bite-sized pieces, in one-half cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  Set aside.

2 – Place chicken in a covered baking dish, with one-quarter cup of cold water (to prevent toughening the chicken).  Season with salt, pepper, mint, and olive oil.  Microwave on high for 8 minutes.  When finished, cut into bite-sized pieces.

3 – Place drained and cut-up potatoes and chicken in a mixing bowl.  Add green onions, shredded carrots, olive oil (to taste), Dijon mustard, and lemon juice.  Fold together, gently.

4 – Serve the chicken and potato salad at room temperature.

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

SPICY COD ON A BED OF GREEN PEAS & SEASONED WITH GREEN ONION – MINCED GARLIC – MINT – CAYENNE IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

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

–green peas (frozen, packaged, 1 cup)

–green onions (2 stalks, chopped, fresh)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–cayenne pepper (dried, bottled, one-quarter teaspoon)

–salt and pepper

–olive oil

–white wine (one-quarter cup)

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

1 – Place the peas in a covered baking dish with the white wine.  Season with green onions, minced garlic, mint, cayenne pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Nestle the cod amid the sauce.  Season with salt, pepper, mint, cayenne pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the cod and peas hot, atop jasmine rice.

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

DECONSTRUCTED SALMON & SHRIMP SKEWERS WITH YELLOW BELL PEPPER – MINCED GARLIC – MARJORAM – THYME – CLAM JUICE AND TOPPED WITH LEMON SLICES ATOP COUSCOUS

For 4:

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

–shrimp (thawed from frozen, packaged, about 12)

–yellow bell pepper (one-half, fresh, sliced)

–minced garlic (bottled, 1 tablespoon)

–marjoram, thyme (one-half teaspoon each, bottled)

–clam juice (one-eighth cup, bottled)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

–couscous (follow package instructions for microwaving; brand differ)

1 – Place the bell pepper in a covered baking dish with the clam juice and minced garlic.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with marjoram, thyme, salt, pepper, and olive oil.  Place lemon slices on top.  Microwave on high for 4 minutes.  Then push aside the lemon, and pour the shrimp on top of the salmon.  Microwave on high for 3 minutes more.  Salmon should be flaky, but not red.  Shrimp should be pink.  If not, replace in the microwave for 1 minute more.

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

–recipe adapted from Seafood Recipes, a kindle e-book.

A Simple Dinner:  SPICY POACHED COD & SHRIMP TOPPED WITH LEMON SLICES & IN A SAUCE OF SALSA – CHICKEN BROTH – WHITE WINE ATOP BROWN RICE

Note:  This entrée has a very mild yet spicy flavor.  The broth and wine reduce the sharpness of the tomato in the salsa.

For 4:

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

–shrimp (thawed from frozen package, about 12, medium)

–lemon (fresh, sliced)

–salsa (bottled; I used medium flavor; 1 cup)

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

–white wine (one-eighth cup)

–salt and pepper

–olive oil

–brown rice (instant; follow package instructions for microwaving because brands differ)

1 – Place the salsa, chicken broth, and white wine in a covered baking dish.  Season with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon, and place over the cod.  Microwave on high for just 4 minutes.  When finished, place the lemon on the side of the cod, and pour the shrimp on top.  Season with salt, pepper, and olive oil.  Microwave on high for another 3 minutes.

3 – Serve the cod, shrimp, and sauce, hot, atop brown rice.

–adapted from Seafood Recipes (a kindle e-book).

BAKED CHICKEN SPRINKLED WITH GARLIC – HERB BREADCRUMBS – TOPPED WITH CHOPPED SMOKED TURKEY IN A SAUCE OF SLICED ONION – MINCED GARLIC – RED WINE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (2 tablespoons, boxed)

–smoked turkey sandwich meat (2 slices, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–red wine (one-quarter cup)

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

–salt and pepper

–olive oil

1 – Place the onion, garlic, and red wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Sprinkle breadcrumbs and chopped turkey on top.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, replace in the microwave for 1 minute.

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

–inspired by C. Mabry, chef.

GARLIC-Y CHICKEN WITH YELLOW BELL PEPPER – SWEET ONION – JAPANESE EGGPLANT IN SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–minced garlic (1 tablespoon, bottled)

–yellow bell pepper (or red; one-half, sliced, fresh)

–onion (one-half, medium, sliced)

–Japanese eggplant (small, maybe 6 inches long, sliced, fresh)

–soy sauce (one-quarter cup, bottled)

–pepper (no salt)

–olive oil

1 – Place the bell pepper, onion, eggplant, and garlic in a covered baking dish with the soy sauce.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken amid the sauce.  Season with pepper and a few drops of olive oil.  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, vegetables, and sauce, hot, atop jasmine rice (follow package instructions for microwaving; brands differ).

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

A Simple Dinner:  COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

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

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

A Simple Dinner:  SALMON WITH A SAUCE OF LEMON – MAPLE SYRUP – TERIYAKI – MINCED GARLIC

For 4:

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

–maple syrup (one-quarter cup, bottled)

–teriyaki sauce (3 tablespoons, bottled)

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–pepper (no salt)

–olive oil

1 – Place the maple syrup, teriyaki sauce, and minced garlic in a covered baking dish.  Microwave on high for 2 minutes.

2 – Place the salmon in the sauce.  Drench in lemon juice.  Spoon some sauce atop the salmon.  Season with pepper and olive oil.

3 – Microwave for 7 minutes on high.  When finished, check the center for doneness.  You want the salmon to be flaky.

4 – Serve the salmon and its sauce hot.

–inspired by Healthy and Delicious Salmon Recipes (a kindle e-book).

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.

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.

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.

SPICY BASIL – GARLIC – MINT COD STEW WITH SLICED ONION – FRESH TOMATO – RED BELL PEPPER – CAYENNE – PARSLEY IN BROTH & WHITE WINE SOUP

For 4:

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

–basil, mint (1 teaspoon each, dried)

–garlic (minced, bottled, 1 tablespoon)

–onion (sliced, one-half, medium)

–tomato (fresh, 1, medium, chopped)

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

–cayenne (dried, bottled, one-quarter teaspoon; one-half teaspoon if preference is for very spicy)

–parsley (fresh, 1 handful, chopped)

–chicken broth (two-thirds cup, non-fat, low sodium, packaged)

–white wine (two-thirds cup)

–salt and pepper

–olive oil

1 – Place the onion, tomato, red bell pepper, salt, pepper, and olive oil in a covered baking dish.  Microwave on high for 5 minutes.  When finished, nestle the cod amid the sauce.  Season the entire dish with basil, garlic, mint, cayenne, parsley, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.  Before serving, break the cod apart into large, 2-inch, chunks.

2 – Serve the cod stew in bowls, hot.

–cod stew inspired by Edward Giobbi’s Italian Family Cooking.

SALMON PARMESAN TOPPED WITH HERB BREADCRUMBS – PARSLEY – MINCED GARLIC – OLIVE OIL IN LEMON & CLAM JUICE SAUCE

For 4:

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

–clam juice (one-eighth cup, bottled)

–Parmesan cheese (shredded, packaged, one-quarter cup)

–breadcrumbs (I used Pepperidge Farm herb stuffing, packaged, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil (one-eighth cup)

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt and pepper.

2 – In a measuring cup, place the breadcrumbs and Parmesan cheese.  Add parsley (chopped) and minced garlic.  Finish with olive oil.  Stir very well.  Then spread the seasoned breadcrumbs on top of the salmon.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon adapted from Café Delites web site.

CHICKEN & SHRIMP SCAMPI WITH GREEN PEAS – FRESH TOMATO – ONION – MINCED GARLIC – LEMON – CAYENNE – OREGANO – MINT ATOP JASMINE RICE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (raw, deveined, tail-off, medium, about 15)

–green peas (frozen, packaged, two-thirds cup)

–tomato (medium, fresh, chopped)

–onion (one-half, sliced)

–minced garlic (1 tablespoon, bottled)

–lemon juice (bottled, 3 squirts)

–cayenne (one-quarter teaspoon, more for extra spicy)

–oregano (dried, bottled, 1 teaspoon)

–mint (dried, bottled, 1 teaspoon)

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

–salt and pepper

–Promise margarine (heart-healthy, 2 tablespoons)

–olive oil

1 – Place the green peas, onion, and chopped tomato in a covered baking dish.  Add one-eighth cup of water.  Season with garlic, oregano, mint, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken on top.  Season with salt, pepper, oregano, mint, and a few drops of olive oil.  Microwave on high for 4 minutes.  When finished, test the center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Place the shrimp, 1 layer only, in a small, covered baking dish.  Add margarine.  Season with salt, pepper, oregano, lemon, and mint.  Microwave on high for 2 minutes.

4 – When the shrimp have cooked, pour them out atop the chicken.

5 – Serve the chicken and shrimp hot, atop, the jasmine rice.

–chicken and shrimp adapted from Edward Giobbi’s Italian Family Dining.

SPICY PARSLEYED COD WITH MINT – BASIL – OREGANO – MINCED GARLIC – CAYENNE SPRINKLED WITH GREEN ONIONS ATOP RED BELL PEPPER & AND IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

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

–parsley (1 handful, fresh, chopped)

–mint (dried, 1 teaspoon, bottled)

–basil (dried, 1 teaspoon, bottled)

–oregano (dried, 1 teaspoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon, bottled)

–green onions (fresh, 2 stalks, chopped)

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

–white wine (one-quarter cup)

–quinoa (packaged)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Place the red bell pepper and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the cod atop the red bell pepper.  Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper.  Top with green onions, parsley, and a few drops of olive oil.

4 – Serve the cod and pepper hot, atop the quinoa.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

BAKED CHICKEN WITH ROSEMARY – BAY LEAVES – CAYENNE – MINCED GARLIC – SLICED SMOKED TURKEY IN WHITE WINE ATOP QUINOA IN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, 1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–cayenne pepper (bottled, one-quarter teaspoon)

–minced garlic (1 tablespoon, bottled)

–smoked turkey (sandwich meat, 3 cut slices)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

–quinoa (packaged)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cup of chicken broth.  Microwave on high for 6 minutes.  Then microwave on 50 percent power for 9 minutes more.  When finished, keep covered to preserve warmth.

2 – Slice the turkey and place in the bottom of a covered baking dish.  Place the chicken on top.  Add white wine.  Season with rosemary, bay leaves, cayenne pepper, minced garlic, salt, pepper, and olive oil.  Microwave on high for 8 minutes.  When finished, test a center piece of doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and turkey hot, atop the quinoa.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

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

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

SALMON WITH BASIL – FRESH TOMATO – FETA – GREEN ONIONS IN BALSAMIC – CLAM JUICE SAUCE

For 4:

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

–basil (dried, 1 tablespoon, bottled)

–fresh tomato (medium, chopped)

–feta cheese (broken, one-quarter cup)

–green onions (2 stalks, chopped)

–balsamic vinegar (bottled, one-eighth cup)

–clam juice (one-eighth cup, bottled)

1 – Place the salmon in a covered baking dish with the balsamic vinegar and clam juice.  Season with salt, pepper, basil, and olive oil.  Place tomato, green onions, and feta cheese on top.  Finish with a few drops of olive oil.

2 – Serve the salmon and sauce hot, atop couscous, rice, pasta, or quinoa (follow package instructions for microwaving)

–salmon and sauce by C. Mabry, chef.

CHICKEN ROSEMARY WITH FRESH TOMATO – MINCED GARLIC – GREEN ONIONS IN WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–tomato (medium, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

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

1 – Place the tomato and minced garlic in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, and a drop or two of olive oil.  Microwave on high for 5 minutes.

2 – Nestle the chicken in the tomato sauce.  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, replace in the microwave for 1 minute more.

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

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

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

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

A Simple Dinner: CHICKEN ROSEMARY WITH BLACK OLIVES & GREEN ONIONS IN APPLE JUICE SAUCE

Note:  I questioned whether these ingredients would work together well, but indeed they did.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 1 tablespoon)

–black olives (sliced, 1 small can, drained)

–green onions (2 stalks, chopped)

–apple juice (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the apple juice.  Season with salt, pepper, rosemary, and olive oil.  Top with black olives and green onion.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

GLAZED SALMON TOPPED WITH GREEN ONIONS & SESAME SEEDS IN A SAUCE OF TERIYAKI MARINADE – LEMON – SESAME – MAPLE SYRUP – MINCED GARLIC

For 4:

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

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–teriyaki (bottled, 3 tablespoons)

–sesame sauce (bottled, 1 tablespoon)

–maple syrup, bottled, 2 tablespoons)

–pepper (no salt)

–olive oil

–lemon juice (3 tablespoons, bottled)

1 – Place the garlic, teriyaki marinade, sesame sauce, and maple syrup in a small mixing bowl.  Stir well.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour sauce on top.  Finish with green onions and sesame seeds.

3 – Serve the salmon and sauce hot.

–salmon adapted from food and wine web site.

BAKED MINT COD & STEAMED ASPARAGUS WITH FRESH TOMATO – CELERY – PARSLEY – LEMON ATOP BASMATI RICE

For 4:

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

–mint (1 tablespoon, bottled, dried)

–asparagus (1 frozen package; I used Pictsweet Signature)

–tomato (fresh, 1, medium, chopped)

–celery (fresh, 2 stalks, chopped)

–parsley (fresh, 1 handful, chopped)

–basmati rice (use the package instructions; brands differ)

–salt and pepper

–olive oil

–lemon juice (3 squirts, bottled)

1 – Steam the asparagus in its package, according to directions.  Leave in package until time to serve.

2 – Chop the tomato; season with salt, pepper, and olive oil.  Place tomato and celery in a covered baking dish.  Microwave on high for 5 minutes.  (You want the tomato to break down into a sauce.)

3 – Nestle the cod amid the sauce.  Drench in lemon juice.  Season with salt, pepper, mint, parsley, and olive oil.  Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and asparagus, hot, atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  ROSEMARY & GARLIC CHICKEN IN WHITE WINE SAUCE

Note:  This easy meal uses the most frequently selected ingredients in Edward Giobbi’s cooking: rosemary, garlic, and white wine.  Originally a recipe for rabbit.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (dried, bottled, 2 tablespoons)

–garlic (minced, 1 tablespoon, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with the white wine.  Season with salt, pepper, rosemary, minced garlic, 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 hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

CHICKEN CACCIATORE WITH FRESH TOMATO – MUSHROOMS – BASIL – ROSEMARY – MINCED GARLIC – CAYENNE IN WHITE WINE SAUCE

Note;  This is a spicy and tart dish.  For a milder flavor, substitute chicken broth (non-fat, low sodium) for the white wine and leave off the cayenne.

–6 chicken tenderloins or breast strips

–tomato (fresh, medium, chopped)

–mushrooms (3 or 4 small, baby bellas, quartered(

–basil (dried, bottled, 1 teaspoon)

–rosemary (dried, bottled, 2 teaspoons)

–garlic (minced, bottled, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–white wine (one-quarter cup)

1 – Place the chopped tomato, mushrooms, basil, rosemary, garlic, and cayenne pepper in a covered baking dish with the white wine.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, basil, rosemary, and cayenne pepper.  Finish with a few drops of olive oil.  Microwave on high for 8 minutes.  Check a center piece to be sure that it is done.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken and sauce hot.

–chicken inspired by Edward Giobbi’s Italian Family Dining.

PARSLEYED COD & GREEN PEAS WITH RED BELL PEPPER – MINCED GARLIC – ROSEMARY – CAYENNE – BREADCRUMBS IN CLAM JUICE SAUCE ATOP BASMATI RICE

For 4:

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

–green peas (frozen, 1 cup, packaged)

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

–minced garlic (bottled, 1 tablespoon)

–rosemary (bottled, dried, 1 tablespoon)

–cayenne pepper (bottled, one-quarter teaspoon)

–breadcrumbs (3 tablespoons, boxed)

–clam juice (bottled, one-half cup)

–parsley (fresh, 1 handful, chopped)

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

1 – Place the green peas, red bell pepper, minced garlic, rosemary, and breadcrumbs in a covered baking dish.  Season with salt, pepper, and olive oil.  Add clam juice.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the cod amid the green peas and sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Top with parsley.

3 – Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, peas, and sauce hot atop basmati rice.

–cod adapted from Edward Giobbi’s Italian Family Dining.

BACON – FLAVORED CHICKEN WITH MUSHROOMS – MINCED GARLIC – ROSEMARY – BAY LEAVES – FRESH TOMATO IN RED WINE – BROTH SAUCE ATOP BASMATI RICE

For 4:

–6 chicken tenderloins or breast strips

–Bac’n pieces (soy bacon, 2 tablespoons)

–mushrooms (baby bella, 3 or 4, chopped, fresh)

–minced garlic (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–bay leaves (2, dried, bottled)

–tomato (fresh, 1, medium, chopped)

–red wine (one-quarter cup)

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

–basmati rice (follow package instructions for microwaving)

–salt and pepper

–olive oil

1 – Place Bac’n pieces, mushrooms, minced garlic, rosemary, bay leaves, chopped tomato in a covered baking dish.  Add red wine and chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with salt, pepper, and olive oil.

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

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

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

COD PAPRIKA WITH TOPPING OF CRABMEAT – PARMESAN – SLICED ALMONDS – LEMON – MAYO ON JASMINE RICE

For 4:

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

–paprika (bottled, one-quarter teaspoon)

–crabmeat (one-half small can, drained)

–Parmesan cheese (shredded, 2 tablespoons)

–sliced almonds (packaged, 2 tablespoons)

–lemon juice (bottled, 2 squirts)

–white wine (one-eighth cup)

–mayonnaise (bottled, 2 tablespoons)

–salt and pepper

–olive oil

1 – Place the crabmeat, Parmesan cheese, sliced almonds, lemon juice, and mayonnaise in a small mixing bowl.  Stir well.  Remove to a small covered baking dish; microwave on high for 1 minute, just to heat.  (If the crabmeat is not heated, it will interfere with microwaving the cod.)

2 – Place the cod in a covered baking dish with the white wine.  Season with salt and pepper.  Spread the crabmeat topping over the cod.  Sprinkle with paprika.  Finish with a few drops of olive oil.

3 – Microwave the cod/crabmeat topping for 9 minutes on high.  Check for doneness.  The cod is cooked when it begins to break apart.

4 – Serve the cod and crabmeat hot, atop jasmine rice (follow package instructions for microwaving of rice; brands differ).

–cod and crabmeat topping adapted from Taste of Home web site.