MARINATED COD WITH HONEY – APPLE JUICE – MINCED GARLIC – CAYENNE – LEMON ACCOMPANIED BY SALSA OF PEACH – AVOCADO – GREEN ONION – BANANA PEPPER – CILANTRO – LIME ATOP QUINOA

Note:  For best results, marinate the cod for 1 to 3 hours in the refrigerator.

For 4:

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

The marinade:

–honey (bottled)

–apple juice (organic, bottled)

–minced garlic (in a jar)

–cayenne pepper (bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

Salsa:

–peach (1, fresh, chopped)

–avocado (1, diced)

–green onion (2 stalks, chopped)

–banana peppers (bottled; diced)

–cilantro (fresh, 1 handful, chopped; or parsley, fresh, 1 handful, chopped)

–lime juice (bottled)

1 – Place 2 tablespoons of honey, 1 cup apple juice, 1 tablespoon of minced garlic, 2 squirts of lemon juice in a mixing bowl large enough for the cod.  Season with salt, pepper, cayenne pepper, and olive oil.  Submerge the cod.  Place, covered, in the refrigerator for 1 to 3 hours.

2 – Place 1 chopped fresh peach, 1 diced avocado, 2 chopped stalks of green onion, 12 chopped banana pepper rings, 1 chopped handful of cilantro (or parsley), and 2 spirts of lime juice in a small mixing bowl.  Season with salt and pepper.  Fold ingredients gently.  Keep refrigerated until time for dinner.

3 – Place the cod in a covered baking dish.  Cover with the marinade.  Microwave on high for 8 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, salsa on the side, atop quinoa (recipe, see the search box on this blog).

–fish (originally swordfish) and salsa adapted from Juli at the blog, paliOMG.  Check her out; she has some great recipes plus lots more, too; cookbooks available.

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CILANTRO SALMON WITH PEACH & PEAR SLICES IN HONEY &  TERIYAKI MARINADE

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

–cilantro (fresh, chopped; or parsley, fresh, chopped)

–mixed fruit (in a jar)

–honey

–teriyaki marinade (bottled)

–pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little teriyaki marinade.  Season with pepper.  Drizzle honey on top.  Place several peach and pear slices, ready to serve from a jar, around the salmon, along with some of the juice from the fruit.  Sprinkle chopped cilantro (or parsley) on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 and one-half minutes.

–salmon inspired by 20 Savory Salmon Recipes.

MARINATED CILANTRO – LIME CHICKEN ATOP TURMERIC JASMINE RICE & WITH SALSA OF AVOCADO – PEACH – ONION – RED BELL PEPPER – FRESH PARSLEY – LIME JUICE

–4 chicken tenderloins or breast strips

–cilantro (fresh if possible)

–lime juice (bottled)

–turmeric (or saffron)

–jasmine rice (sticky white rice)

–avocado (one-half, chopped)

–peach (1, fresh, chopped)

–onion (one-fourth, chopped)

–red bell pepper (2 slices, chopped)

–parsley (1 handful, fresh, chopped)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with cilantro and lime juice.  Let marinate at least three hours (or overnight).

2 – Place two-thirds cup of jasmine rice in a covered baking dish.  Add 1 cup of water.  Season with turmeric (generously) and olive oil.  Microwave on high for 5 minutes.  Then microwave for 10 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

3 – Peel and chop 1 fresh peach, scoop out pulp of one-half avocado, chop 2 slices of red bell pepper, and peel and chop one-fourth onion.  Add to a mixing bowl.  Season with lime juice.  Chop 1 handful of fresh parsley, and add to the bowl.  Stir well.  Refrigerate until time for dinner.  (Better if done ahead.)

4 – Pour the contents of the plastic bag with chicken into a covered baking dish.  Add a little more water.  Season chicken with salt, pepper, and olive oil.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken hot, atop the turmeric rice, with chilled salsa to the side of the chicken.

–chicken, rice, and salsa inspired by “my recipes” web site.

BUTTERED & PARSLEYED PEACH CHICKEN WITH LEMON & GARLIC

–4 chicken tenderloins or breast strips

–Promise Activ margarine (heart-healthy)

–parsley (fresh if possible)

–lemon juice

–garlic powder

–peach preserves (in a jar)

–salt and pepper

1 – Place the chicken in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, and garlic powder.  Microwave 2 tablespoons of margarine in a covered bowl on high for 15 seconds.  When finished, stir in 2 tablespoons of peach preserves.  Then spread the buttered peach over the chicken.  Sprinkle chopped parsley on top.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken hot.  I also served potatoes and asparagus with lemon zest (recipes, use the search box on this blog).

–chicken adapted from the recipe of a friend in Minnesota.

CHICKEN WITH PEACH – BANANA PEPPER – BALSAMIC VINEGAR RELISH / SUMMER SQUASH WITH ONIONS AND FAUX BACON / SPINACH SALAD WITH VIDALIA ONION – TOASTED WALNUTS – FETA CHEESE IN DEJON – RED WINE VINAIGRETTE DRESSING

–4 chicken tenderloins or breast strips

–salt and pepper

–olive oil

–peach (fresh, 1)

–banana pepper (fresh, one-half)

–balsamic vinegar

–salt

–sugar

–summer squash (5, small)

–Vidalia onions (2, small)

–Bac’n pieces (soy bacon)

–spinach (fresh, packaged)

–toasted walnuts (1 handful)

–feta cheese (one-half small package)

–Dejon mustard (1 tablespoon)

–red wine (3 tablespoons)

 

1 – Peel and chop (in small pieces) the peach, and place in a mixing bowl.  Mince one-half banana pepper and add to the bowl.  Add 3 tablespoons of balsamic vinegar, and 3 tablespoons of sugar.  Season with salt.  Stir well.  Refrigerator the relish until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with salt, pepper, and olive oil.  Set aside.

3 – Peel and slice the squash.  Peel and slice 1 Vidalia onion.  Make 2 layers in a covered baking dish.  Sprinkle each layer with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 4 minutes.

4 – Place one-half package of fresh spinach in a mixing bowl.  Add 1 handful of walnuts and one-half package of feta cheese.  Peel and slice 1 Vidalia onion, and add to the bowl.  For the dressing, add 1 tablespoon of Dejon mustard and 3 tablespoons of red wine to the spinach.  Season with olive oil and salt.  Stir well.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the spinach salad as a first course.  Then serve the chicken with the relish, and the squash as a side.

–spinach salad and relish adapted from allrecipes.com; other recipes original.

COLD SHRIMP WITH AVOCADO – PEACH SALSA / OVEN FRIED SQUASH WITH GARLIC – HERB BREADCRUMBS / SPRING MIX WITH DRIED BERRIES – PECANS – FETA IN HONEY – WINE SALAD DRESSING

Note:  The salsa is very, very tasty.

–shrimp (one-half package, frozen, tails off, deveined, shelled)

–avocado (1, fresh)

–peach (1, fresh, medium)

–cilantro (fresh if possible)

–onion (one-half, finely diced)

–red bell pepper (1 slice, finely chopped)

–banana peppers (bottled, 6 or so, sliced)

–olive oil

–salt and pepper

–garlic salt

–summer squash (5, very small)

–garlic – herb breadcrumbs (boxed)

–spring mix (packaged salad, one-half package)

–dried berries (packaged)

–pecans (1 small package)

–feta cheese (one-half small package)

–honey

–red wine (cooking wine is fine)

–cilantro (fresh if possible)

 

1 – Thaw and rinse the shrimp.  Place in a covered baking dish with a little water.  Microwave on high for 3 minutes.  Submerge in water to cool.  Keep in refrigerator until ready to serve.

2 – Cut open an avocado, remove the pit, and cut the flesh into small squares.  Set aside.  Peel the peach, and then slice into small squares.  Place in a mixing bowl.  Finely dice the onion, banana peppers, and red bell pepper.  Add to the mixing bowl.  Season with cilantro and olive oil.  Stir well.  Then fold in the avocado, being careful not to stir too vigorously.  Keep in the refrigerator until time for serving.

3 – Place one-half package of spring mix in a mixing bowl.  Add one-third cup of dried berries, the pecans, and the feta to the spring mix.  Season to taste with honey, salt, pepper, and olive oil.  Add a small amount of red wine.  Stir well.

4 – Wash and peel the squash.  Cut lengthwise, one time, each squash.  Place in a plastic bag, about one-half of the squash at a time.  Add olive oil.  Pour in a small amount of garlic – herb breadcrumbs.  Shake well.  Place the squash in one layer of a wide-mouthed covered baking dish.  Add a very small amount of water.  Microwave on high for 5 minutes.

5 – Serve the salad as a first course.  Serve the cold shrimp with the salsa, using the squash as a side.

–salsa adapted from allrecipes.com; other recipes original.