PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

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

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

SALMON FILLET PARMESAN – BASIL SEASONED WITH PARMESAN – BASIL INFUSED OLIVE OIL AND COOKED WITH SLICED WHITE MUSHROOMS – ROMA TOMATO CIRCLES – RED ONION RINGS – SLICED GREEN ONION – BASIL LEAVES – SHREDDED PARMESAN

This gourmet olive oil is a good choice for special dishes. . .

For 2:

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

–Parmesan – basil infused olive oil ( to taste, sparingly)

–sliced white mushrooms (2 or 3 medium size)

–Roma tomato circles (1, sliced)

–red onion rings (1 slice of a large red onion, broken into rings)

–sliced green onion (1 stalk)

–basil leaves (1 teaspoon)

–Parmesan cheese (shredded, one-eighth cup)

–salt and pepper

1 – Place the mushrooms, tomato, red onion in a covered baking dish. Season with salt, pepper, basil, and a sprinkling of Parmesan – basil olive oil.

2 – Place the salmon on top of the vegetables. Season with salt, pepper, basil, and Parmesan cheese. Place chopped green onions on top. Finish with a few drops of Parmesan – basil infused olive oil.

3 – Microwave on high for 3 and one-half minutes. (Longer than usual for salmon because of the volume of food.)

4 – Serve the salmon and vegetables hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN COD BASIL & GARLIC TOPPED WITH GREEN ONION ON A BED OF SEASONED ENGLISH PEAS – FRESH TOMATO CIRCLES – SLICED RED ONION AND PLACED IN MARINARA – WHITE WINE SAUCE

When I put this together, my husband thought it looked almost too pretty to eat. . .but we ate and enjoyed. . .

For 2:

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

–English peas (green peas; 1 cup; frozen)

–tomato circles (1 Roma tomato, sliced)

–red onion (2 slices, broken apart into rings)

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil; 3 tablespoons)

–white wine (one-quarter cup)

–basil leaves (1 tablespoon, divided)

–minced garlic (1 tablespoon)

–green onion ( 1 stalk, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the green peas, tomato, and onion in a large, covered baking dish. Add salt, pepper, basil, and minced garlic. Fold gently. Place 3 tablespoon of marinara sauce (pasta sauce) in the quarter cup of white wine, and stir. Then pour the sauce into the vegetables. Microwave on high for 7 minutes.

2 – Place the cod on top of the vegetables. Season with salt, pepper, basil, and extra virgin olive oil. Top with green onion.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and veggies hot.

–recipe by C. Mabry, chef.

A Comfort Entrée: CHICKEN TENDERS & BABY DUTCH POTATOES WITH RED ONION RINGS SEASONED WITH ITALIAN PARSLEY – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL – CHICKEN BROTH

This entree doesn’t have particular seasonings–just parsley and garlic–a true comfort dish in the old-fashioned way. . .for people who haven’t forgotten meat and potatoes. . .

For 2:

–3 chicken tenderloins (room temperature)

–parsley (1 large handful, chopped)

–baby Dutch potatoes (8 to 10, quartered)

–red onion (2 wide slices, broken apart)

–minced garlic (1 tablespoon)

–extra virgin olive oil to taste

–salt and pepper to taste

–chicken broth (one-quarter cup)

1 – Place the quartered potatoes in the bottom of a large baking dish. Cut the onion, and separate the 2 slices, placing amid the potatoes. Season with salt, pepper, minced garlic, parsley, and extra virgin olive oil. Add the chicken broth.

2 – Microwave the potatoes and onion on high for 10 minutes.

3 – Place the chicken on top in the dish. Season with salt, pepper, extra virgin olive oil, and parsley. Microwave on high for 4 minutes and 30 seconds.

4 – Serve the entree hot.

–recipe inspired by C. Mabry, chef.

ONE – DISH DINNER OF TUNA STEAKS WITH LEMON PEPPER & TUSCAN HERB OLIVE OIL ATOP VEGGIES OF YELLOW SQUASH – CHOPPED RED ONION – TOMATO CIRCLES – SLICED BLACK OLIVES SEASONED WITH BASIL AND IN WHITE WINE SAUCE

Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .

–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)

–lemon pepper (1 teaspoon)

–Tuscan herb olive oil (to taste)

–yellow squash (1, medium, sliced)

–chopped red onion (one-quarter cup)

–tomato circles (Roma, 1, sliced)

–sliced black olives (1 small can, drained)

–basil (dried, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the vegetables in a large, covered baking dish. Season with salt, pepper, basil, and extra virgin olive oil. Pour in the white wine.

2 – Microwave the veggies on high for 7 minutes.

3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.

4 – Serve the tuna steaks and vegetables hot.

–recipe inspired by C. Mabry, chef.

ONE – DISH DINNER OF MEDITERRANEAN COD FILLET SUBMERGED IN A RICH CHUNKY SAUCE OF FETA CHEESE – DICED TOMATOES – ROASTED RED PEPPER SLICES – MINCED GARLIC – CHOPPED RED ONION – TUSCAN HERB OLIVE OIL AND PLACED ON A BED OF HALVED BABY DUTCH POTATOES IN CHICKEN BONE BROTH

Start the dinner with a salad, and then this is all you need for a taste treat. . .

For 4:

–Pacific cod fillet (three-fourth’s pound, size of 3 decks of cards)

–feta cheese (broken, one-quarter cup)

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

–roasted red pepper slices (in a jar, 3 tablespoons)

–minced garlic (1 tablespoon)

–chopped red onion (1 thick slice, chopped)

–Tuscan herb olive oil to taste

–salt and pepper to taste

–baby Dutch potatoes (6 to 8, halved)

–chicken bone broth (one-quarter cup)

–Tuscan herbs (2 tablespoons, divided; or oregano, basil, thyme)

–fresh parsley (1 handful, chopped)

1 – Slice the baby Dutch potatoes and then place in a large, covered baking dish. Season with salt, pepper, and Tuscan herbs (or oregano, thyme, and basil). Pour in one-quarter cup of chicken bone broth. Microwave on high for 7 minutes.

2 – Place the cod atop the potatoes. Season with salt, pepper, Tuscan herb olive oil, and Tuscan herbs.

3 – Place the feta cheese, diced tomatoes, red pepper slices, garlic, red onion and a few drops of Tuscan herb olive oil in a microwaveable dish. Stir well. Microwave on high for 2 minutes.

4 – Pour the sauce atop the cod. Sprinkle the chopped parsley on top. And then finish with a few drops of Tuscan herb olive oil.

5 – Microwave on high for 11 minutes.

6 – Serve the dinner hot.

–recipe inspired by C. Mabry, chef.

PACIFIC COD FILLET ROSEMARY WITH CHOPPED FRESH ROMA TOMATO – CHOPPED FRESH RED ONION – SLICED WHITE MUSHROOMS IN BONE BROTH SEASONED WITH TUSCAN HERB OLIVE OIL AND SERVED ATOP JASMINE RICE

Chicken bone broth works well with fish, surprisingly perhaps. . . . This dish is also good with chicken tenders. . . .

For 2:

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

–Roma tomato (1, sliced)

–red onion (also called “purple onion”; one-half, chopped)

–white mushrooms (3 whole, sliced)

–salt and pepper

–Tuscan herb olive oil to taste (or use regular extra virgin, and season to taste with rosemary, thyme, oregano, and garlic)

–rosemary (dried, 1 teaspoon, divided)

–chicken bone broth (one-quarter cup)

–jasmine rice (follow package instructions; brand differ, but microwaving works)

1 – Place the tomato, onion, mushrooms, and bone broth in a large, covered baking dish. Season with salt, pepper, rosemary, and Tuscan herb olive oil (or substitute, see above). Microwave on high for 3 minutes.

2 – Place the cod fillet on top. Season with salt, pepper, rosemary, and olive oil. Microwave for 6 minutes, 30 seconds.

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

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN CHICKEN TENDERS WITH PEPPERS & ONION AND SEASONED WITH BASIL – OREGANO – ROSEMARY – GARLIC IN WHITE WINE

This dish has most of the flavors of the Mediterranean everyday cooking. . .

For 2:

–4 chicken tenderloins (room temperature)

–banana peppers (bottled, 3 tablespoons full, drained)

–onion (one-quarter cup, chopped)

–basil, oregano, rosemary (1 teaspoon each)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine (one-quarter cup)

1 – Place the chicken tenders in a large, covered baking dish. Season with salt and pepper. Pour in the white wine. Place peppers and onion on top of the chicken. Sprinkle basil, oregano, rosemary, and minced garlic next. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.

–recipe from a long-time friend in Minnesota.

BOURBON SALMON FILLET TOPPED BY CRUSHED PEANUTS AND IN A SAUCE OF BROWN SUGAR – SOY – GARLIC – ONION – LEMON – CLAM JUICE

This restaurant entrée has a light and mild flavor, and it is not expensive to prepare—only 1 tablespoon of bourbon. . .

For 2:

–salmon fillet

–crushed peanuts (one-quarter cup whole peanuts, crushed gently with the back of an ice cream spoon)

–brown sugar (2 tablespoons)

–soy sauce (3 tablespoons)

–bourbon (1 tablespoon)

–garlic (minced, 1 tablespoon)

–onion bits (2 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the brown sugar, soy sauce, bourbon, garlic, onion bits, salt and pepper, and extra virgin olive oil in a small mixing bowl.  Stir briskly.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Then pour the sauce prepared in #1 atop the salmon.

3 – Place the peanuts in a plastic bag.  Gently pound against the kitchen counter with the back of an ice cream spoon.  Be especially gentle if your counter is granite!

4 – Place the partially crushed peanuts atop the salmon.

5 – Microwave on high for 3 minutes.

6 – Serve the salmon hot. –salmon inspired by 365 Salmon, by Mila Mason (a kindle e-book).