-Cornish hen (thawed from frozen)
–orange (fresh, sectioned and then cut into pieces)
–orange marmalade (three-fourth’s jar)
–orange juice (one – half can, do not add water)
–orange zest (bottled, 1 tablespoon)
–parsley (fresh, a handful, chopped)
–salt and pepper
1 – In a small mixing bowl, place the orange pieces, orange marmalade, and orange juice. Stir well. Place this sauce in a large, covered baking dish. Add a few drops of olive oil. Microwave on high for 5 minutes.
2 – Place the uncut Cornish hen in the sauce. Season with salt, pepper, orange zest, and parsley. Finish with a few drops of olive oil. Microwave on high for 6 minutes and 20 seconds. Then carefully turn over (with 2 spatulas), and microwave for 6 minutes and 20 seconds more.
3 – Before serving, divide the Cornish into two pieces, just to the side of the backbone.
4 – Serve the hen hot, with the sauce over top.
–Cornish hen inspired by C. Mabry, chef.
–6 chicken tenderloins or breast strips
–parsley (fresh, 2 tablespoons chopped; or 1 tablespoon dry)
–sweet orange marmalade (bottled, 3 heaping tablespoons)
–white wine (cooking wine is fine; one-fourth cup)
–salt and pepper
–bowtie pasta (or penne pasta, boxed, 1 and one-half cups, dry)
–minced garlic (in a jar, 1 tablespoon)
1 – Place pasta in an uncovered baking dish. Add garlic and one-half teaspoon of salt. Just cover the pasta with water. Stir. 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 – In a small mixing bowl, place the marmalade. Slowly add the white wine, stirring vigorously. Set aside.
3 – Place the chicken in a covered baking dish. Season with salt and pepper. Pour the marmalade/wine sauce on top. Season with olive oil (to taste). Sprinkle parsley on top.
4 – Microwave the chicken for 8 minutes on high.
5 – Serve the chicken and sauce, hot, atop the pasta.
–cod (size of 4 decks of cards, 1 pound)
–orange (fresh, peeled and separated)
–lemon (fresh, sliced)
–onion (sweet, one-half, medium)
–orange marmalade (one-half jar, sweet)
–teriyaki marinade and sauce (bottled)
–jasmine rice (packaged)
–salt and pepper
1 – Place 1 cup of jasmine rice in a covered baking dish. Add 2 cups of water. Stir. Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes. When finished, keep covered to preserve warmth.
2 – In a small mixing bowl, place one-half jar of sweet orange marmalade. Add one-third cup of teriyaki sauce to the bowl. Stir well. Place in a covered baking dish.
3 – Slice one-half sweet onion, and add to the marmalade/teriyaki sauce. Peel and separate 1 orange; then cut each section into two pieces. Add the orange to the sauce. Stir. Microwave on high for 5 minutes. When finished, place the cod in the sauce. Season with salt, pepper, ginger, and olive oil. Sprinkle lightly with breadcrumbs. With a very sharp knife, slice a lemon. Place the lemon slices atop the cod. Microwave on high for 6 minutes; then microwave on 50 percent power for 10 minutes.
4 – Serve the ginger cod hot, with the sauce/orange/lemon/onion, atop jasmine rice.
–cod inspired by the food.com web site.
–salmon (size of 4 decks of cards, 1 pound)
–minced garlic (in a jar)
–green onions (2 stalks, chopped)
1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil. Season with ginger and pepper. Stir very well.
2 – Place the salmon in a covered baking dish. Pour the sauce over the salmon. Sprinkle sesame seeds on top. Finish with 2 chopped stalks of green onions.
3 – Microwave the salmon for 7 and one-half minutes on high.
4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).
–salmon adapted from 20 Savory Salmon Recipes.