SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.

Advertisements

ENTRÉE SALAD WITH CHICKEN – PEACHES – ROMAINE – TOASTED WALNUTS IN HOMEMADE SESAME SEED DRESSING

–4 chicken tenderloins or breast strips

–peaches (2, fresh)

–heart romaine lettuce (6 leaves)

–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)

–salt and pepper

–olive oil

Sesame seed dressing:

–honey

–balsamic vinegar

–extra virgin olive oil (or sesame oil)

–garlic powder

–lemon juice

–sesame seeds (bottled)

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the chicken on high for 5 minutes.  Then cut into bite-sized pieces.  Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce.  Add 2 handfuls of toasted walnuts.  Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl.  Set aside.

2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup.  Then add one-eighth cup of balsamic vinegar to the cup.  Add one-fourth cup of extra virgin olive oil to the cup.  Season with garlic powder and 1 tablespoon of lemon juice.  Add sesame seeds to taste.  Stir well.

3 – Pour the dressing over the salad and stir well.

4 – Serve the salad as an entrée.

–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.

PARSLEYED CHICKEN IN CITRUS SAUCE WITH PEACHES – ORANGE JUICE – APRICOT PRESERVES

–4 chicken tenderloins or breast strips

–parsley (fresh if possible)

–salt and pepper

–olive oil

–peaches (half a can of sliced peaches, with sauce)

–orange juice (one-fourth cup)

–apricot preserves (1 large tablespoon)

1 – Place the chicken in a covered baking dish.  Season with salt and pepper.  Place half a can of sliced peaches in a food processor, including the sauce.  Place 1 large tablespoon of apricot preserves in the processor.  Place one-fourth cup of orange juice in the processor.  Add 1 teaspoon of cornstarch.  Puree the fruit.  Then pour atop the chicken.  Season with parsley and olive oil.  The chicken will be covered with the sauce until cooking is finished, at which time the chicken will be visible.  Microwave for 7 minutes on high.  When finished, cut open 1 tenderloin or breast strip to be sure that the dish is done.

2 – Serve the chicken hot, covered in sauce.  I also served zipper peas, corn, and broccoli (recipes, see the search box on this blog).

–inspired by Citrus Sorrento chicken at the Olive Garden restaurant.

ENCORE CHICKEN SALAD WITH APPLE & TOASTED WALNUTS ON BIBB LETTUCE / TOMATO – AVOCADO SLAW WITH GREEN OLIVES & GREEN ONIONS / SWEET FRESH PEACHES

Note:  A summertime chilled supper to prepare ahead of time if desired.

 

–4 chicken tenderloins or breast strips

–apple (three-fourths of the apple)

–toasted walnuts (toast large package of walnuts in 2 batches in the microwave:  microwave 2 minutes; stir; microwave 2 minutes more)

–mayonnaise

–bibb lettuce (2 leaves)

–angel hair slaw (one-half package)

–tomato (1, medium, fresh)

–avocado (1)

–green olives (about a dozen, sliced in half)

–green onions (2 stalks)

–peaches (2, fresh)

–sugar

–salt and pepper

–olive oil

 

1 – Place the chicken in a covered baking dish with a little water.  Season the chicken with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Set aside.

2 – Wash the apple (peeling is optional).  Chop three-fourths of the apple.  Place in a mixing bowl.

3 – After the chicken has cooled a little, dice finely.  Add to the mixing bowl.

4 – Place 2 handfuls of toasted walnuts in the mixing bowl.  Add 2 tablespoons of mayonnaise.  Stir apple, chicken, and walnuts well.  Chill until ready to serve.

5 – Rinse the slaw in a colander and place in a mixing bowl.  Chop the tomato, season with salt and pepper,  and add to the slaw in a mixing bowl. 

6 – Cut open the avocado and discard the pit.  Slice into one-half inch pieces.  Set the avocado aside.

7 – Slice a dozen green olives in half, and add to the mixing bowl.

8 – Slice green onions into one-half inch pieces, and add to the mixing bowl.  Add 2 tablespoons of mayonnaise to the bowl.  Stir slaw, olives, green onions thoroughly.  Fold in the avocado.  Chill until time to be served.

9 – Peel and slice the peaches.  Place in a mixing bowl with a little water.  Add 1 tablespoon of sugar.  Stir well.  Chill until time to be served.

10 – Serve the chicken salad atop bibb lettuce leaves, with the slaw and peaches as sides.

–chicken salad adapted from my husband’s college roommate’s mother’s recipe; peaches from my mother-in-law’s and sister-in-law’s recipe; slaw original.

COD IN BRANDY SAUCE WITH BLUEBERRIES & PEACH / WILD RICE WITH BROTH

–cod (size of 3 decks of cards, one-half pound)

–brandy (buy a small, inexpensive bottle for cooking)

–blueberries (one-third cup, fresh)

–peach (1, fresh, medium, chopped)

–catsup (1 tablespoon)

–red onion (one-fourth, chopped)

–brown sugar (2 tablespoons)

–lemon juice

–garlic salt

–salt and pepper

–olive oil

–wild rice (1 box)

–chicken broth (non-fat, low sodium)

 

1 – Place box of wild rice in a covered baking dish.  Sprinkle the seasonings that come with the wild rice on top.  Add one and three-fourth’s cup of chicken broth to the rice.  Then add one or two drops of olive oil.  Microwave on high for 10 minutes.  When finished, let stand for five minutes.

2 – Slice a peach into one-half inch pieces.  Add to covered baking dish.  Add blueberries.  Then add one-fourth cup of brandy.  Sprinkle with 2 tablespoons of brown sugar.  Chop one-fourth red onion into tiny pieces.  Add to the baking dish.  Add 1 tablespoon of catsup.  Season with salt, garlic salt, and a little olive oil.  Add a squirt of lemon juice.  Stir well.  Set aside.

3 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the sauce for 3 minutes. 

5 – Pour the sauce on top of the cod.

6 – Serve the cod with sauce on top of the wild rice.

–cod and sauce adapted from Fox web site; rice from instructions on box.

HERBED CHICKEN WITH SPICY PEACH – STRAWBERRY SALSA / COLLARDS WITH FAUX BACON / MUSHROOMS WITH RED WINE – LEMON – WORCESTERSHIRE

–4 chicken tenderloins or breast strips

–seasoning salt (I use Mrs. Dash’s original)

–salt and pepper

–olive oil

–peaches (one-half can)

–strawberries (fresh, 6)

–onion (one-half, medium)

–cayenne pepper

–mint (dried, bottled)

–sugar (4 teaspoons, divided)

–lemon juice

–collards (fresh, packaged)

–Bac’n pieces (soy bacon)

–mushrooms (fresh, 1 small package)

–Worcestershire sauce

–red wine (cooking wine is fine)

 

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

2 – Slice the strawberries and peaches and place in a mixing bowl.  Chop one-half onion and add to the mixing bowl.  Season with cayenne pepper, 2 teaspoons of sugar, mint, lemon juice, and olive oil.  Stir well.  Keep refrigerated until ready to serve.

3 – Place one-half package of collards in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Place the mushrooms in a large, wide-mouthed, covered baking dish.  Add 1 inch of red wine.  Season with lemon juice, Worcestershire sauce, 2 teaspoons of sugar, salt, pepper, and olive oil.  Microwave on high for 4 minutes, taking care that the wine does not overflow.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, accompanied by cold salsa, and serve the collards and mushrooms as hot sides.

–chicken and salsa adapted from the American Heart Association’s recipe in a magazine provided free by Walgreen’s; collards and mushrooms original.