ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

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

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

One-Dish Dinner for 2:  ORGANIC CHICKEN TENDERS WITH BROCCOLI FLORETS & BABY DUTCH POTATOES IN A MINCED GARLIC & SRIRACHA – SPICED SAUCE OF WHITE WINE & CHICKEN BONE BROTH

All-in-one makes for easy cooking and quick clean-up.  Also tasty!

For 2:

–4 chicken tenderloins (organic, if possible)

–broccoli florets (from 2 heads, fresh)

–baby Dutch potatoes (8 to 10 small potatoes, halved)

–minced garlic (1 tablespoon, bottled)

–sriracha sauce (one-quarter cup, bottled)

–white wine (one-eighth cup)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Cut each potato in half, and place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – While potatoes are cooking, cut the florets off 2 heads of broccoli.  Then set aside.

3 – When potatoes have cooked, place the chicken tenders in the middle of the baking dish, each separated from the other.  Add florets around the side.

4 – Season with minced garlic, salt, pepper, and extra virgin olive oil.  Drizzle sriracha sauce over the entire entrée.

5 – Microwave on high for 9 minutes.  When finished, check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 additional minute.

6 – Serve the chicken, potatoes, and broccoli hot, spooning the sauce on top.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Holiday Dinner for 2:  POACHED WILD SALMON FILLET TOPPED WITH GREEN ONIONS AND IN GARLIC LEMON BUTTER – WHITE WINE – CLAM JUICE SAUCE AND SERVED WITH BABY DUTCH POTATOES & GARLIC BROCCOLI

The baked salmon recipe that inspired this poached version got five out of five stars from 19 cooks, and the chef says she serves it twice a week. . .

For 2:

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

–minced garlic (1 tablespoon, bottled)

–lemon juice (3 squirts, bottled)

–Smart Balance margarine (3 tablespoons, heart-healthy)

–white wine (3 tablespoons)

–water (tap, one-quarter cup)

–clam juice (one-quarter cup, bottled)

–baby Dutch potatoes (6 to 8, halved)

–broccoli (1 head, florets and stems only, cut apart, fresh)

–salt and pepper

–extra virgin olive oil

–green onions (chopped, packaged, 3 tablespoons, fresh)

1 – Place margarine, white wine, water, and clam juice in a large, covered, baking dish.  Add the halved potatoes.  Season with salt, pepper, minced garlic, and a few drops of olive oil.  Stir.  Microwave on high for 8 minutes.

2 – Place the salmon, almost submerged in the sauce.  Season with salt and pepper.  Spoon some of the sauce over the salmon.  Drop the green onions on top.

3 – Microwave on high for 3 minutes.  (Salmon is best if slightly undercooked, making it flaky.)

4 – Serve the salmon and potatoes, hot, with broccoli seasoned with minced garlic and extra virgin olive oil.

–inspired by Café Delites cooking blog, chef Karina.

MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–red bell pepper (one-half, fresh, medium, sliced)

–black olives (1 small can, drained, sliced)

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BAKED COD TOPPED WITH FRESH TOMATO – SEASONED WITH BASIL & PARSLEY – AND ON A BED OF BABY DUTCH POTATOES – SWEET ONION – CHOPPED CELERY IN GARLIC – WHITE WINE SAUCE

 For 4:

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

–tomato (fresh, medium, chopped)

–basil, parsley (dried, 1 teaspoon each)

–baby Dutch potatoes (6 – 8, sliced into bite-sized pieces)

–sweet onion (one-half, medium, sliced)

–celery (2 stalks, chopped)

–garlic (minced, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and garlic in a large, covered baking dish.  Season with salt, pepper, and olive oil.  Stir.  Microwave on high for 5 minutes.

2 – Chop the tomato.  Season with salt, pepper, basil, and parsley.

3 – Place the cod atop the vegetables.  Then place the tomato atop the cod.  Finish with a few drops of olive oil.

4 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and vegetables hot.

–cod adapted from Edward Giobbi’s Italian Family Cooking.

COMFORT ONE-DISH CHICKEN DINNER WITH POTATOES & VIDALIA ONION SEASONED BY ROSEMARY – BAY LEAVES – MINCED GARLIC IN WHITE WINE – BROTH SAUCE

For 4:

–6 chicken tenderloins or breast strips

–potatoes (2, medium, cut into 1-inch pieces)

–Vidalia onion (medium, 1, sliced)

–rosemary (1 teaspoon, bottled)

–bay leaves (2, bottled)

–minced garlic (1 tablespoon, bottled

–white wine (one-quarter cup)

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

–salt and pepper

–olive oil

1 – Place the potatoes and onion in a large baking dish.  Add the white wine and chicken broth.  Season with rosemary, bay leaves, minced garlic, and olive oil.  Gently stir the vegetables.  Microwave on high for 6 minutes.

2 – Place the chicken atop the vegetables.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

–menu designed by Edward Giobbi’s Pleasures of the Good Earth.

BACCALA [COD] TOPPED WITH FRESH TOMATO & GREEN ONIONS AND SEASONED WITH MINT – CAYENNE – MINCED GARLIC IN WHITE WINE SAUCE ATOP SLICED POTATOES

For 4:

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

–tomato (fresh, medium, chopped)

–green onions (3 stalks, chopped)

–mint (dried, 1 teaspoon)

–cayenne pepper (dried, one-quarter teaspoon)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish and cover with the white wine.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Chop the tomato, and season with salt, pepper, and mint.  Place tomato and green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the cod for 9 minutes on high.

3 – Serve the cod hot atop cooked sliced potatoes (season 2 medium, raw potatoes with salt, pepper, olive oil, and microwave for 10 minutes on high in water that just covers the potatoes)

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

SPICY BACCALA [COD] PORTUGUESE STYLE WITH BASIL – POTATOES – FRESH TOMATO – GREEN ONIONS – CAYENNE IN CLAM JUICE – WHITE WINE SAUCE

For 4:

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

–basil (1 tablespoon, dried, divided)

–potatoes (2, medium, cut into bite-sized pieces)

–tomato (fresh, medium, chopped)

–green onions (3 stalks, finely chopped)

–cayenne (bottled, one-quarter teaspoon, more if like very spicy)

–clam juice (one-eighth cup, bottled)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the cut potatoes and chopped tomato in a covered baking dish.  Season with salt, pepper, basil, cayenne, and olive oil.  Microwave on high for 8 minutes.

2 – Nestle the cod amid the sauce and vegetables.  Season with salt, pepper, basil, cayenne, and olive oil.  Sprinkle the green onions on top.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot, atop the vegetables.

–cod adapted from Edward Giobbi’s Pleasures of the Good Earth.

COD OREGANO TOPPED WITH CAPERS – GREEN OLIVES AND ON A BED OF POTATOES – TOMATOES – ONION – CELERY IN WHITE WINE SAUCE

For 4:

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

–oregano (bottled, 1 tablespoon)

–capers (bottled, 2 tablespoons)

–green olives (bottled, about a dozen)

–potatoes (2, medium, cut into 1-inch pieces)

–tomatoes (1, medium, chopped)

–onion (one-half, sliced)

–celery (fresh, 2 stalks, chopped)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the potatoes in a large, covered baking dish with the white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes only (there will be more cooking).

2 – Place tomato, onion, and celery with the potatoes.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the vegetables.  Season with salt, pepper, and oregano.  Drop capers and green olive oils on top.  Finish with a few drops of olive oil.

4 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

5 – Serve the cod and veggies hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.