A One-Dish Dinner:  SALMON FILLET ATOP A BED OF ASPARAGUS SPEARS – BUTTON MUSHROOMS – SLICED POTATOES SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY IN A LEMON – WHITE WINE – BONE BROTH SAUCE

We liked everything about this recipe.  It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .

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

–asparagus spears (8, packaged)

–button mushrooms (one-half a 4-ounce jar, use liquid, too)

–sliced potatoes (one-half can, drained)

–rosemary (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the salmon atop the vegetables.  Season with lemon juice, salt, pepper, and extra virgin olive oil.  Spoon some sauce over the salmon.

3 – Microwave for 3 minutes on high.

4 – Serve the salmon and vegetables hot.

–recipe original.

A Simple Dinner:  FROM – SCRATCH BLACKENED – SPICE ATLANTIC COD WITH PAPRIKA – GARLIC POWDER – MINCED ONION – OREGANO – DILL – BLACK PEPPER – SALT AND IN LEMON – CLAM JUICE SAUCE

Blackened fish was made famous by Paul Prudhomme in New Orleans in the 1980s and is now a staple of Creole cooking. . .

For 2:

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

–paprika, salt (1 teaspoon each)

–garlic powder, onion, oregano, dill, pepper (one-half teaspoon each)

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench the cod in lemon juice.  Sprinkle all spices on top of the cod, leaving the paprika for the last.  Finish with a few drops of extra virgin olive oil.

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

3 – Serve the cod hot.

–cod adapted from a source-unknown clipping. 

A Comfort Dish:  BAKED HERB CHICKEN TENDERS WITH CHOPPED ONION & CARROT PENNIES SEASONED BY TARRAGON – THYME – ROSEMARY – PARSLEY IN LEMON – BROTH SAUCE

You might add 1 tablespoon of minced garlic or 1 teaspoon of garlic powder for even more flavor. . .

For 2:

–3 chicken tenderloins

–chopped onion (one-third cup)

–carrot pennies (half a can, drained)

–tarragon, thyme, rosemary, parsley (1 teaspoon each, bottled)

–lemon juice (bottled, 3 squirts)

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

–salt and pepper

–extra virgin olive oil

1 – Place the chicken broth, all the herbs, onion, lemon juice, and carrots in a large, covered baking dish.  Season with salt, pepper, and olive oil. Stir. Microwave on high for 4 minutes.

2 – Place the chicken tenders atop the vegetables and sauce.  Season with salt, pepper, and olive oil.  Spoon sauce over the chicken.

3 – Microwave on high for 4 minutes and 20 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–comfort chicken recipe inspired by a vintage Real Simple magazine.

A Simple Dinner:  SPICY BAKED COD WITH OREGANO – CUMIN – SRIRACHA IN CLAM JUICE – LIME SAUCE

All ingredients are added to the top of this fish, making it an easy dish. . .a dish with a Southwestern flavor. . .

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

–oregano (dried, bottled, 2 teaspoons)

–cumin (dried, bottled, 2 teaspoons)

–sriracha sauce (bottled; 2 tablespoons; to taste)

–clam juice (one-eighth cup, bottled)

–lime juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Drench in lime juice.  Sprinkle with salt, pepper, oregano, and cumin.  Make 3 ribbons of sriracha sauce down the length of the cod.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 30 seconds (longer if cod is thick).

3 – Serve the cod and sauce hot.

–cod adapted from a vintage Real Simple magazine.

A Simple Dinner:  SPICY SALMON FILLET GLAZED WITH BROWN SUGAR – SRIRACHA CHILI – LEMON – SOY SAUCE

The sweet and spicy glaze is quick and easy, and very tasty. . .

For 4:

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

–brown sugar (packaged, 3 tablespoons)

–sriracha chili sauce (3 ribbons of sauce on top of salmon)

–lemon juice (1 tablespoon, bottled)

–soy sauce (one-eighth cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon fillet in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  Add soy sauce.  Spoon brown sugar on top.  Make 3 ribbons of sriracha chili down the length of the salmon.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes and 20 seconds.  Salmon should be flaky but not red, slightly undercooked.

3 – Serve the salmon hot, atop pasta, quinoa, white or brown rice.

–salmon inspired by Wild Alaska Seafood web site.

SPICY GLAZED CHICKEN TENDERS WITH MOLASSES – CAYENNE – CHOPPED ONION – GARLIC – PAPRIKA – NUTMEG – LIME JUICE

Exotic flavor. . .original recipe recommends to serve with jalapeno cornbread. . .

–3 chicken tenderloins

–molasses (3 tablespoons, bottled)

–cayenne pepper (one-quarter teaspoon; more if very spicy is desired)

–garlic (powder, 2 teaspoons)

–paprika (bottled, 1 tablespoon)

–chopped onion (one-quarter cup)

–nutmeg (bottled, one-quarter teaspoon)

–lime juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders in a covered baking dish.  Drench in lime juice.  Season with salt, pepper, cayenne pepper, garlic powder, and nutmeg.  Spoon molasses on top.  Sprinkle with chopped onion.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 4 and one-half minutes.  When finished, cut into the center piece to check for doneness.  If not cooked, return to the microwave for 30 seconds more.

3 – Serve the chicken hot.

–chicken adapted from a vintage Real Simple magazine.

An Anniversary Celebration:  BREADED CHICKEN TENDERS SEASONED BY TARRAGON – BAY LEAVES – MINCED GARLIC – PARSLEY AND WITH BUTTON MUSHROOMS & SLICED RED ONION IN BROTH – WHITE WINE SAUCE

One my my favorite recipes.  .  . over 30 years a favorite. . .

For 2:

–3 chicken tenderloins

–plain breadcrumbs (one-third cup, boxed)

–tarragon (2 teaspoons, dried, bottled)

–bay leaves (2, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–button mushrooms (drained, bottled, 1 small can)

–sliced red onion (one-half)

–bone broth (one-eighth cup, packaged)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the onion in a covered baking dish.  Add bone broth and white wine.  Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add extra virgin olive oil and coat the chicken.  Pour in the breadcrumbs; shake well.  When the sauce has finished heating, place the chicken in the baking dish.  Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top.  Finish with a few drops of extra virgin olive oil.

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

4 – Serve the chicken hot, atop, pasta, rice, or couscous.

–chicken adapted from The Microwave French Cookbook.

BAKED ITALIAN COD FILLET ROLLED IN ITALIAN BREADCRUMBS WITH TOMATOES & CHOPPED ONION AND SEASONED WITH BASIL – MINCED GARLIC – OREGANO IN WHITE WINE SAUCE ATOP QUINOA – RICE PASTA

This is an original recipe, but quintessential Edward Giobbi. . .

For 2:

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

–Italian breadcrumbs (I used Panko; one-third cup)

–tomatoes (one-half can; do not drain)

–chopped onion (I used a lot; 1 cup)

–basil, oregano (dried, 1 teaspoon each, bottled)

–minced garlic (bottled, 1 tablespoon)

–parsley (dried, 1 tablespoon, bottled)

–white wine sauce (one-eighth cup; this is less than usual)

–salt and pepper

–extra virgin olive oil

–quinoa – rice pasta (1 cup, dry; submerge in salted water, uncovered dish; microwave for 5 minutes on high; then 2 minutes on 50 percent power; when finished, keep covered to preserve warmth)

1 – Place the tomatoes, onion, garlic, basil, oregano, with a few drops of extra virgin olive oil, in a large baking dish with the white wine.  Stir well.  Microwave on high for 4 minutes.  This will dry out the vegetables a little, what I wanted.

2 – While vegetables are cooking.  Place the cod in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the Italian breadcrumbs.  Shake well.

3 – Place the cod atop the vegetables.  Sprinkle top with parsley and finish with a drop or two of extra virgin olive oil.

4 – Microwave on high for 7 minutes.

5 – Serve the cod and sauce atop the pasta, hot.

–recipe original, but influenced by Edward Giobbi.

CITRUS SALMON FILLET WITH ORANGE ZEST & DILL IN ORANGE – LEMON JUICE SAUCE ATOP JASMINE RICE AND ACCOMPANIED BY ZESTY TARTAR SAUCE OF MAYO – DIJON – SUGAR – WHITE WINE VINEGAR – MINCED ONION

Orange picks up any seafood or chicken dish, and salmon is no exception. . .

For 2:

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

–orange zest (orange peel, 2 tablespoons, bottled)

–dill (bottled, 1 teaspoon, dried)

–orange juice (one-quarter cup)

–lemon juice (bottled, 3 squirts)

–salt and pepper

–extra virgin olive oil

–jasmine rice (follow package instructions; brand differ, but this can be microwaved)

Tartar sauce:

–mayonnaise (2 heaping tablespoons)

–Dijon mustard (1 teaspoon, bottled)

–sugar (1 teaspoon)

–white wine vinegar (1 tablespoon)

–minced onion (2 tablespoons, bottled, dried)

1 – Make the tartar sauce ahead of time, if possible, and allow to blend flavors in the refrigerator.  Place all ingredients in a small mixing bowl, and stir vigorously.  It helps to add the Dijon to the mayonnaise, then stir.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice, and then pour in the orange juice.  Sprinkle with orange zest, dill, salt and pepper, and extra virgin olive oil.

3 – Microwave on high for 3 minutes.  Salmon is best if flaky, but not red, slightly undercooked.

4 – Serve the salmon hot, atop hot jasmine rice, with the chilled tartar sauce on the side.

–recipes adapted from Real Simple magazine.

ONE – DISH SALMON FILLET WITH GARLIC – SEASONED MEDLEY OF VEGETABLES—BROCCOLI FLORETS, YELLOW CORN, CHOPPED ONION, SLICED BLACK OLIVES IN BONE BROTH ATOP QUINOA – RICE PENNE PASTA

Enjoy your veggies with your seafood!

For 2:

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

–garlic powder (2 teaspoons)

–broccoli florets (frozen, 1 cup)

–yellow corn (one-half cup, frozen)

–chopped onion (frozen, one-quarter cup)

–sliced black olives (1 small can, drained)

–bone broth (one-quarter cup, chicken bone broth)

–quinoa – rice penne pasta (microwave, uncovered, on high in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the bone broth in a large, covered baking dish.  Microwave on high for 1 and one-half minutes.

2 – Place the salmon fillet in the center of the dish, and place broccoli around the sides.  Season the salmon with salt and pepper.  Sprinkle corn, onion, and black olives on the salmon and broccoli.  Season the whole with salt, pepper, garlic powder, and olive oil.

3 – Microwave on high for 7 minutes and 20 seconds.  When finished, test the salmon for doneness; it should be flaky but slightly undercooked.

4 – Serve the salmon and veggies hot, atop penne pasta.

–recipe original.