ROSEMARY CHICKEN TOPPED WITH FRESH BLUEBERRIES IN A CREAMY BLUEBERRY – RED WINE SAUCE ATOP JASMINE RICE

For 4:

–6 chicken tenderloins or breast strips

–rosemary (fresh, 1 6-inch sprig, rosemary clipped from stem)

–blueberries (fresh, one-quarter cup)

–soy creamer (3 tablespoons)

–blueberry preserves (3 tablespoons)

–red wine (one-eighth cup)

–salt and pepper

–olive oil

–jasmine rice

1 – Place the red wine, soy creamed, and blueberry preserves with a few drops of olive oil in a covered baking dish.  Microwave on high for 3 minutes.  Stir well.

2 – Place the chicken in the sauce.  Season with salt, pepper, and rosemary.  Place the blueberries on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 8 and one-half minutes on high.  Blueberry sauce will look dark, but the taste is not affected, and it is NOT burned.

4 – Serve the chicken and sauce atop jasmine rice (use directions for microwaving on package; these differ with the brand).

–recipe original.

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CHICKEN WITH ROSEMARY – OREGANO – BAY LEAVES – SHREDDED CARROTS – GREEN ONIONS IN RED WINE SEASONED WITH MARINARA

–6 chicken tenderloins or breast strips)

–rosemary, oregano (fresh if possible, 2 tablespoons each fresh; 1 teaspoon each if dried)

–bay leaves (dried, 2)

–shredded carrots (1 handful)

–green onions (2 stalks, chopped)

–red wine (one-quarter cup)

–marinara sauce (spaghetti sauce, 1 tablespoon)

–salt and pepper

–minced garlic (in a jar, optional, 1 tablespoon)

–olive oil

1 – Place the red wine in a covered baking dish.  Stir in the marinara sauce until blended.  Place the chicken in the sauce.  Season with salt, pepper, rosemary, oregano, and garlic (optional).  Sprinkle shredded carrots and green onions on top.  Place bay leaves around the chicken, submerged in the sauce.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the chicken hot, with the sauce, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

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

A Simple Dinner: SALMON GLAZED WITH MOLASSES – DIJON – RED WINE & TOPPED WITH GREEN ONIONS

For 4:

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

–molasses (6 tablespoons)

–Dijon mustard (2 tablespoons)

–red wine (2 tablespoons)

–green onions (2 stalks, chopped finely)

–salt and pepper

–olive oil

1 – Place the Dijon mustard in a small mixing bowl.  Slowly add the molasses, stirring vigorously.  Then add the red wine.  Add a few drops of olive oil.  Stir well.

2 – Place the salmon in a covered baking dish.  Season with salt and pepper.  Pour the sauce on top.  Sprinkle chopped green onions on top.  Microwave on high for 7 and one-half minutes.

3 – Serve the salmon hot.

–salmon inspired by the food.com web site.

SWEET BASIL CHICKEN STEW WITH RED BELL PEPPER – CAYENNE – VIDALIA ONION –  GREEN BEANS – CORN IN BROTH & RED WINE SAUCE ATOP COUSCOUS

For 2 (note; just 2):

–4 chicken tenderloins or breast strips

–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)

–red bell pepper (one-half, medium, cut in 1-inch pieces)

–cayenne pepper (one-fourth teaspoon)

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

–green beans (1 large handful)

–corn (one-half cup)

–sugar (1 teaspoon)

–chicken broth (non-fat, low sodium)

–red wine (one-fourth cup)

–couscous (1 small package)

 

1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker.  Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil.  Add red wine.  Pour chicken broth in the cooker just to cover the chicken and vegetables.  Season with a few drops of olive oil.

2 – Place the cooker on low, and let cook for 5 and one-half hours.  Remove the chicken and shred (chicken will already have begun to break apart).  Return the chicken to the cooker, and cook on low for 30 minutes longer.  When finished, place the setting on warm until time for dinner.

2 – Place one and one-fourth cup water in a covered baking dish.  Add the couscous spice package and a few drops of olive oil.  Microwave on high for 6 minutes (until just boiling).  Pour the couscous in the water with the spices.  Stir.  Re-cover, and let sit for at least 5 minutes.

3 – Serve the chicken stew, hot, atop the couscous.

–chicken stew adapted from a clipping from an old Southern cookbook.

GARLIC & HERB – BREADED COD WITH SWEET ONION IN CLAM JUICE & SERVED WITH CHILLED & PUREED RAW SAUCE OF TOMATO – ONION – GARLIC –  BASIL – PARSLEY – ROMAINE LETTUCE – RED WINE – OLIVE OIL

For 4:

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

–garlic – herb breadcrumbs (boxed

–onion (one-fourth, Vidalia (or sweet), sliced)

–clam juice (bottled)

–salt and pepper

–olive oil

The sauce:

–tomato (1, medium, chopped)

–onion (one-fourth, Vidalia (or sweet), sliced)

–minced garlic (in a jar)

–basil, parsley (fresh if possible, 1 handful each)

–romaine lettuce (1 small handful, broken up)

–red wine (2 tablespoons)

–extra virgin olive oil (bottled)

–salt and pepper

1 – Add to a food processor:  1 medium chopped tomato, one-fourth medium, sliced, sweet onion, 1 tablespoon of minced garlic, 1 handful of chopped basil; 1 handful of chopped parsley, 1 small handful of chopped romaine lettuce, 2 tablespoons of red wine, 2 tablespoons of extra virgin olive oil, and salt and pepper to taste.  Puree until smooth. Place in the refrigerator until time for dinner.

2 – Slice one-quarter medium sweet onion, and place in a covered baking dish.  Place the cod in the dish with a little clam juice.  Drench in olive oil.  Season with salt and pepper.  Sprinkle lightly with garlic – herb breading.  Microwave on high for 8 minute.

3 – Serve the cod hot, with the raw sauce beside the cod.

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

GARLIC – HERB BREADED CHICKEN & PASTA IN CREAMY MARINARA SAUCE WITH RED WINE – CHOPPED MUSHROOMS – MINCED GARLIC

Note:  The small bit of creamer cuts the sharp flavor of tomato, creating a savory and mild sauce for the chicken and pasta.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (or plain)

–pasta (of your choice, boxed)

–creamer (almond or soy for lactose – free; or dairy)

–marinara sauce (spaghetti sauce; I used Newman’s Own Sockarooni)

–red wine

–mushrooms (4 or 5 baby bellas, chopped)

–minced garlic (in a jar, 1 tablespoon)

–salt and pepper

–olive oil

–Parmesan cheese (shredded)

1 – Place 1 cup of uncooked pasta in a small, uncovered baking dish with water to cover, plus another inch.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of garlic – herb breadcrumbs in the plastic bag.  Shake well.  Place the chicken in a covered baking dish.  Microwave on high for 8 minutes.  When finished, keep covered to preserve warmth.

3 – Place one-fourth cup of red wine in a covered baking dish.  Add one-half jar of marinara sauce.  Add 3 tablespoons of almond or soy creamer (or dairy).  Add 1 tablespoon of minced garlic.  Finish with a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

4 – Slice the chicken into bite-sized pieces.  Stir into the heated sauce.  Then microwave for 1 minute.

5 – Serve the chicken and sauce, hot, atop the pasta.  Sprinkle with shredded Parmesan cheese.

–recipe original.

COD TOPPED WITH GREEN ONIONS & IN A BLUEBERRY – RED WINE SAUCE

Note:  This has a delicately-flavored sauce.  If more taste is desired, I would recommend seasoning with thyme.  But my husband and I enjoyed with the recipe given below:

For 4:

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

–green onions (3 stalks, chopped)

–blueberries (1 cup, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place 1 cup of fresh blueberries and one-half cup of red wine in a covered baking dish.  Microwave on high for 3 minutes.

2 – Nestle the cod in the sauce, spooning some on top.  Season with salt, pepper, and olive oil.  Sprinkle chopped green onions on top.

3 – Microwave the cod for 8 minutes on high.

4 – Serve the cod hot, atop rice, pasta, couscous, or quinoa.

–recipe original.

CHICKEN FRANCAISE ROLLED IN BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – THYME – GARLIC – PARSLEY IN RED WINE & BRANDY SAUCE

Note:  Chopped ham slices can be added to this recipe.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed, plain)

–mushrooms (baby bellas, 5 or 6, chopped fine)

–green onions (3 stalks, chopped)

–thyme

–garlic (minced, in a jar)

–parsley (fresh, chopped)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, thyme, minced garlic, and olive oil.  Add breadcrumbs and shake well.  Then place the breaded chicken in a covered baking dish with a little red wine and 3 tablespoons of brandy.

2 –  Chop 5 or 6 baby bella mushrooms, and sprinkle on top of the chicken.  Chop 3 stalks of green onions and sprinkle on top, also.  Chop 1 handful of chopped fresh parsley and place on top.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 9 minutes on high.

4 – Serve the chicken hot.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN ROLLED IN BREADCRUMBS WITH MUSHROOMS AND GREEN ONIONS IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–mushrooms (baby bellas, 5 or 6, sliced, fresh)

–green onions (4, chopped, fresh)

–red wine

–salt and pepper

–olive oil

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place in a covered baking dish with a little red wine.

2 – Finely slice 5 or 6 baby bella mushrooms and 4 green onions.  Place atop the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken hot, atop pasta or rice (recipes, see the search box on this blog).

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

MUSHROOM CHICKEN ROLLED IN BREADCRUMBS WITH THYME – MINCED GARLIC – BAY LEAVES IN RED WINE – BRANDY SAUCE

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 baby bellas, sliced)

–breadcrumbs (plain, boxed)

–thyme

–garlic (minced, in a jar)

–bay leaves (2)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish with a little red wine and a very little amount of brandy.  Season with thyme, 2 bay leaves, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and thyme.  Pour plain breadcrumbs in the bag.  Shake well.  Nestle the chicken amid the mushrooms in the red wine – brandy sauce.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and mushrooms hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

GARLIC SALMON TOPPED WITH GOLDEN RAISINS – BALSAMIC VINEGAR – GREEN ONIONS / ROMAINE LETTUCE SALAD WITH BANANA – BLUEBERRIES – HONEY – PECANS – FETA IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–golden raisins (one-fourth cup)

–balsamic vinegar

–green onions (chopped, 2 stalks)

–garlic powder

–salt and pepper

–olive oil

–romaine lettuce (6 leaves, broken)

–banana (one-half)

–blueberries (one-third cup)

–pecans (chips, one-half small package)

–honey

–feta cheese (one-fourth small package)

–red wine

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, balsamic vinegar, garlic powder, and olive oil.  Chop 2 stalks of green onion and place atop the salmon.  Set aside.

2 – Break apart 6 leaves of romaine lettuce and add to a mixing bowl.  Add to the bowl one-half sliced banana, one-third cup of blueberries, and one-half small package of pecan chips.  Season with salt, pepper, and honey.  Add red wine and extra virgin olive oil to taste.  Stir gently.  Sprinkle one-fourth small package of feta cheese on top.

3 – Microwave the salmon for 5 minutes on high.

4 – Serve the salad as a first course.  Then serve the salmon hot.  I also served Brussel sprouts with onion and oregano, and field peas with snaps (recipes, see the search box on this blog).

–salmon adapted from bell’alimento web site (Paula Jones, chef); salad original.

BASIL – LEMON SALMON SALAD WITH TOMATOES – GREEN ONIONS – ROMAINE LETTUCE IN RED WINE – EXTRA VIRGIN OLIVE OIL DRESSING

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

–basil (fresh if possible)

–lemon juice (bottled)

–tomatoes (2, fresh, chopped)

–green onions (3 stalks, chopped)

–romaine lettuce (4 leaves)

–red wine

–olive oil

–extra virgin olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Drench in lemon juice.  Microwave on high for 5 minutes.  When finished, set aside.

2 – Wash and chop 2 fresh tomatoes and 3 stalks of green onion.  Place in a mixing bowl.  Snip the basil into tiny pieces, and add to the bowl.  Wash 4 leaves of romaine lettuce, and break into bite-sized pieces; add to the bowl.  Break apart the salmon into bite-sized pieces, discarding the skin.  Season with salt and pepper.  Add one-fourth cup of red wine and a generous amount of extra virgin olive oil to the salad.  Stir well.

3 – Serve the salad at room temperature.

–salmon salad inspired by Edward Giobbi’s Eat Well, Eat Right—the Italian Way.

CHICKEN NATURALLY & CHILLED GREEN SAUCE WITH GREEN ONION – CELERY – ONION – PARSLEY – DIJON – GARLIC – BALSAMIC VINEGAR – RED WINE – EXTRA VIRGIN OLIVE OIL

–4 chicken tenderloins or breast strips

–chicken broth (non-fat, low sodium)

–breadcrumbs (boxed, plain)

–salt and pepper

–olive oil

–green onions (2 stalks, chopped)

–celery (2 stalks, chopped)

–onion (one-half, sliced)

–parsley (fresh if possible)

–Dijon mustard

–garlic powder

–balsamic vinegar

–hot sauce (optional; like Tabasco)

–red wine

–extra virgin olive oil

1 – Chop 2 green onions, 2 stalks of celery, one-half onion, and parsley, and place in a food processor.  Add 1 tablespoon of Dijon mustard and 1 teaspoon of hot sauce (optional).  Season with garlic powder, salt, pepper, extra virgin olive oil, balsamic vinegar, and red wine.  Pulse until smooth.  Keep in refrigerator until time for dinner.

2 – Place the chicken in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Lightly sprinkle the chicken with plain breadcrumbs.  Microwave on high for 5 minutes.

3 – Serve the chicken hot, with the cold green sauce beside the chicken on the plate.  I also served corn, broccoli, and lima bean soup (recipes, see the search box on this blog).

–green sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken original.

SESAME SALMON WITH MUSHROOMS – PEPPER – GREEN ONION – HONEY – SRIRACHA – DIJON IN BALSAMIC – RED WINE – SOY SAUCE ATOP BROWN RICE

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

–green onion (1 stalk, finely chopped)

–honey

–Sriracha sauce (spicy chili)

–Dijon mustard

–balsamic vinegar

–red wine

–soy sauce

–mushrooms (baby bellas, 3 or 4, sliced)

–red bell pepper (one-half, cut lengthwise)

–sesame seeds

–brown rice

–chicken broth (non-fat, low sodium)

1 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish.  Add one-half sliced red bell pepper.  Season with salt, pepper, and olive oil.  Add a little red wine, balsamic vinegar, and soy sauce to the dish.  Microwave on high for 3 minutes.  In a small bowl, stir together 1 teaspoon of Sriracha sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and a little red wine, balsamic vinegar, olive oil, and soy sauce.  Stir vigorously.  Place the salmon in the covered baking dish, amid the mushrooms and red bell pepper.  Pour the sauce over the salmon.  Finely chop a green onion, and place atop the salmon.  Sprinkle generously with sesame seeds.  Add a more olive oil, if desired.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth and a few drops of olive oil.  Stir.  Microwave the rice and broth for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the salmon and sauce for 5 minutes on high.

4 – Serve the salmon and sauce atop the brown rice.  I also served carrot chips with dill and a salad that included chick peas.

–salmon adapted from Country Living web site; rice original.

DILL – GARLIC SALMON WITH MUSHROOMS IN BALSAMIC – RED WINE SAUCE

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

–dill (fresh if possible; fresh is much tastier)

–garlic powder

–mushrooms (baby bellas, 4 or 5 medium)

–balsamic vinegar

–red wine

–salt and pepper

1 – Wash and slice 4 or 5 baby bella mushrooms.  Place in a covered baking dish with a little balsamic vinegar and a little red wine.  Season with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon amid the mushrooms.  Season the salmon with salt, pepper, dill, garlic powder, and olive oil.  Microwave on high for 5 minutes.

2 – Serve the salmon hot.  I also served asparagus (recipe, see search box on this blog).

–salmon original.

A Simple Dinner:  MARINATED ASIAN CHICKEN TOPPED WITH MINCED PEANUTS – GARLIC – BAY LEAVES IN SOY SAUCE – LIME JUICE –  RED WINE 

–4 chicken tenderloins or breast strips

–minced peanuts (use food processor)

–garlic powder

–bay leaves (2)

–soy sauce

–red wine

–lime juice

1 – Place chicken in a plastic bag.  Season with salt, pepper, bay leaves, garlic powder, and olive oil.  Add minced peanuts atop the chicken, plus soy sauce, red wine, and lime juice.  Marinate all day or overnight.  When ready to prepare dinner, place the chicken, with sauce, in a covered baking dish.  Add a little extra soy sauce, red wine, and lime juice.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken atop quinoa cooked with broth (see search box).  I also served field peas with snaps and broccoli with a bottled tomato pesto sauce (recipes, see search box).

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

MARINATED ROSEMARY CHICKEN WITH GARLIC IN BALSAMIC & RED WINE SAUCE / ROTINI PASTA WITH MINT – CELERY – ONION – GARLIC – PARSLEY IN SPICY MARINARA SAUCE TOPPED WITH CROUTONS

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic powder

–balsamic vinegar

–red wine

–salt and pepper

–olive oil

–rotini pasta (dried, packaged)

–mint

–celery (1 stalk, with leaves)

–onion (one-quarter, medium)

–parsley (fresh if possible)

–cayenne pepper (optional)

–marinara sauce (Italian spaghetti sauce, bottled)

–croutons (seasoned, packaged)

1 – In the morning, place chicken in a plastic bag and sprinkle with balsamic vinegar to marinate.  Keep in refrigerator.  When preparing for dinner, place the marinated chicken in a covered baking dish with the balsamic vinegar and a little red wine.  Season with salt, pepper, garlic powder, rosemary, and olive oil.  Set aside.

2 – Place 1 cup of dried pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt.  Microwave on high for 5 minutes, and then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.

3 – Chop celery and onion, and place in a covered baking dish with one-fourth jar of marinara sauce.  Season with mint, parsley, cayenne pepper (optional), salt, pepper, and olive oil.  Microwave on high for 4 minutes.  When finished, add drained pasta to the sauce.  Stir well.  Sprinkle with croutons.  Keep covered.

4 – Microwave the chicken for 5 and one-half minutes on high.

5 – Serve the pasta as a first course.  Then serve the chicken hot.  I also served green beans with almonds and field peas with snaps (recipes, see the search box on this blog).

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

PARSLEYED FLOUNDER & SHRIMP WITH MUSHROOMS & CROUTONS IN WINE – BRANDY – WORCESTERSHIRE WHITE SAUCE / BASIL SPRING MIX SALAD WITH TOMATO – ZUCCHINI – BROCCOLI FLORETS IN RED WINE – OLIVE OIL DRESSING

–flounder (2, thin, thawed from frozen)

–shrimp (thawed from frozen, 6 to 8 small)

–parsley (fresh, chopped)

–mushrooms (baby bellas, 6 to 8, sliced)

–croutons (Texas Toast garlic & butter, a handful, packaged)

–white wine (cooking wine is fine

–brandy (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–flour

-salt and pepper

–olive oil

–spring mix salad (one-half package)

–tomato (1, medium, chopped)

–zucchini (1, medium, sliced)

–broccoli florets (one-half head, broken apart in bite-sized pieces)

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place one-half package of spring mix in a mixing bowl.  Add 1 chopped tomato, 1 peeled and sliced zucchini, one-half head of broken florets of broccoli, basil, salt, and pepper.  Stir well.  Just before dinner, add a small amount of red wine and a generous amount of extra virgin olive oil. 

 

2 – Slice 6 to 8 baby bella mushrooms and place in a covered baking dish.  Place one-half cup of white wine and 1 tablespoon of Worcestershire sauce in a microwaveable cup, and microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the wine mixture to the flour, stirring briskly.  Then pour the resulting white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes. 

3 – Rinse 6 to 8 small, deveined, tail-off, shell-off shrimp, and then place in a small microwaveable covered bowl.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 2 minutes.  Set aside.

4 – Place the flounder atop the mushrooms, in the white sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 2 and one-half minute (longer if flounder are thick).  Add shrimp, 1 handful of Texas Toast garlic – butter croutons, and a sprinkling of parsley.  Microwave for 30 seconds more.

5 – Serve the salad as a first course.  Serve the flounder and shrimp hot.  I also served Brussel sprouts with oregano (for recipe, use the search box on this blog).

–flounder and shrimp adapted from To the Taste of a King; salad original.

BAKED FLOUNDER TOPPED WITH BUTTERED GARLIC – HERB BREADCRUMBS WITH PARMESAN / BASIL SQUASH WITH POTATOES – ONION – TOMATO / SPINACH – ARUGULA SALAD WITH BLUEBERRIES & FETA IN RED WINE – HONEY – OIL DRESSING

–flounder (2 large, thawed from frozen)

–garlic – herb breadcrumbs

–Parmesan cheese

–Promise Activ margarine (heart-healthy)

–summer squash (1, medium, sliced fine)

–potatoes (small yellow Dutch, 4 or 5, sliced)

–onion (one-half, medium

–tomato (1, medium, chopped)

–basil

–salt and pepper

–olive oil

–spinach – arugula salad greens (packaged)

–blueberries (1 handful)

–feta cheese (one-half small carton)

–honey

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Slice 4 or 5 baby yellow Dutch potatoes.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place one-half package of spinach – arugula salad greens in a mixing bowl.  Add 1 handful of fresh blueberries.  Generously add honey, to taste.  Just before serving, add red wine and extra virgin olive oil, and stir.  Top with feta cheese.

3 – Peel and slice the squash.  Wash and chop the tomato, and then season it with salt, pepper, and basil.  Chop one-half onion.  Add all vegetables to the potatoes.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 5 minutes.

4 – Place the flounder in 1 layer in a covered baking dish.  Season with salt and pepper.  In a small microwaveable bowl, place 3 tablespoons of Promise Activ margarine.  Cover tightly.  Microwave on high for 30 seconds.  Then add 2 tablespoons of garlic – herb breadcrumbs and 2 tablespoons of Parmesan cheese to the margarine, and stir well.  Spoon the butter sauce atop the flounder.  Microwave on high for 4 minutes.

4 – Serve the salad as a first course.  Then serve the flounder hot, with the squash medley as a side.

–flounder adapted from all recipes web site; squash medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

CHICKEN TENDERS WITH CHOPPED PEAR IN RED WINE – CURRANT JELLY SAUCE / QUINOA WITH BROTH

–4 chicken tenderloins or breast strips

–pear (fresh, medium)

–red wine (cooking wine is fine)

–red currant jelly

–salt and pepper

–olive oil

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in covered baking dish.  Place 2 tablespoons of currant jelly and one-fourth cup of red wine in a microwaveable cup.  Microwave on high for 1 minute.  In a separate cup, place 1 heaping tablespoon of flour.  Slowly add the jelly/wine to the flour, stirring briskly.  Then pour the sauce over the chicken.   Chop 1 fresh pear, and place in the baking dish around (but not covering) the chicken.  Spoon sauce over the pear.  Microwave on high for 7 minutes.

3 – Serve the chicken hot with pears and sauce atop the quinoa.  I also served turnip greens with pickle relish and (as a first course) split green pea soup (for recipes, use the search box on this blog).

–recipes original.

An Encore Holiday Dinner for 2:  THYME CORNISH HEN WITH FAUX BACON IN RED WINE – CURRANT JELLY SAUCE / DRESSING WITH MUSHROOMS – ONION – PARSLEY IN BROTH

Note:  It will take 3 days to thaw a frozen Cornish hen in the refrigerator.

–1 Cornish hen (game hen)

–thyme (bottled)

–Bac’n pieces (soy bacon)

–red wine (cooking wine is fine)

–red currant jelly (bottled)

–chicken broth (non-fat, low sodium)

–breadcrumbs (I used Pepperidge Farm herbed)

–parsley (fresh)

–onion (one-half, sliced)

–mushrooms (sliced, baby bellas)

1 – While still encased in plastic, cut through the Cornish hen lengthwise, just to one side of the backbone.  Place in a large, covered baking dish with a very little chicken broth.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes; then turn the hen over, and microwave for 7 minutes more.

2 – Place 2 tablespoons of red currant jelly in a microwaveable cup.  Add one-fourth cup of red wine.  Microwave on high for 1 minute.  Pour over the cooked Cornish hen.  Then sprinkle the hen with Bac’n pieces.

3 – Place one-half sliced onion, chopped parsley, and sliced baby bells mushrooms (1 handful) in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then add a generous amount of breadcrumbs and more chicken broth.  Stir well.  Season with olive oil.  Microwave for 1 minute more.

4 – Serve one-half Cornish hen to each person, with sauce spooned over the hen and the dressing.  I also served baked potatoes with plain yogurt and broccoli (for recipes, use the search box in this blog).

–Cornish hen adapted from astray recipes.com; dressing adapted from To the Taste of a King.

CHUNKY SALMON & PASTA WITH ONION – PARSLEY – PARMESAN IN MARINARA & RED WINE SAUCE

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

–bowtie pasta (1 cup)

–onion (one-half, medium)

–parsley (fresh, 1 handful, chopped)

–Parmesan cheese (shredded)

–spaghetti sauce (bottled; I used Ragu with herbs)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

1 – Place 1 cup of bowtie pasta in an uncovered baking dish.  Add water to 2 inches above the pasta.  Season with salt and olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes.  Keep submerged in water to preserve warmth.  Set aside.

2 – Chop one-half onion and place in a covered baking dish in a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.

3 – Place the salmon in a covered baking dish with a little red wine.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, break the salmon apart with a fork, discarding the skin.

4 – Place one-half jar of spaghetti sauce atop the cooked onion.  Chop 1 handful of parsley, and add to the baking dish.  Stir well.  Microwave on high for 5 minutes.

5 – Drain the pasta in a colander, and then add to the spaghetti sauce and onion.  Stir well.  Add the chunky salmon to the top of the dish, in the middle.  Then sprinkle the whole with Parmesan cheese, generously.

6 – Serve the salmon and pasta hot.

–recipe original.

ASIAN CHICKEN SLAW WITH CARROTS – ONION – RED BELL PEPPER IN SEASONED PEANUT SAUCE

–4 chicken tenderloins or breast strips

–angel hair slaw (half a package)

–carrot sticks (2 handfuls)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–peanut butter

–balsamic vinegar

–red wine

–basil

–teriyaki sauce

–lime juice

–garlic powder

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  When finished, let cool a bit, and cut into fine strips.  Set aside.

2 – Wash the slaw in a mixing bowl, and then rinse in a colander.  Replace in the mixing bowl.  Add 2 handfuls of carrot sticks.  Chop 2 slices of red bell pepper, and add to the bowl.  Finely slice one-half onion, and add to the bowl.  Add the chicken to the mixing bowl.

3 – In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of balsamic vinegar, 2 tablespoons of red wine, a generous amount of teriyaki sauce, a squirt of lime juice, basil, and garlic powder.  Stir until smooth, adding more teriyaki sauce if too thick.  Pour the sauce atop the chicken and vegetables, and stir well.  Add more teriyaki sauce if needed.  Then stir again.

4 – Serve the salad cold.

–Asian chicken slaw adapted from What’s Gaby Cooking? blog site.

MARINATED CHICKEN WITH TARRAGON & RED WINE / QUINOA IN BROTH / BACON- FLAVORED SPLIT GREEN PEA SOUP WITH POTATOES – ONION – PARSLEY / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–red wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–split green peas (dried; no need to soak overnight)

–baby Dutch potatoes (4, quartered)

–onion (one-half, medium)

–parsley (fresh if possible)

–spring mix salad (one-half package)

–chickpeas (2 small handfuls)

–mushrooms (4, baby bellas)

–salt and pepper

–olive oil

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 baby Dutch potatoes, quartered.  Add one-half sliced onion.  Add 1 handful of chopped parsley.  Place 2 cups of chicken broth in the cooker with the vegetables.  Do NOT salt.  Add pepper to taste and a few drops of olive oil.  Cook on low for 6 hours; when finished, place setting on “warm” until time for dinner.

2 – Marinate the chicken overnight in the refrigerator, in red wine and with tarragon.  When ready to cook, pour out the marinade.  Place the chicken in a covered baking dish with a small portion of red wine.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

3 – Measure two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

4 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 2 small handfuls of chickpeas.  Slice 4 baby bella mushrooms, and add to the bowl.  Season with salt and pepper.  Use your favorite salad dressing.  Stir well.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the salad as a first course, the soup as a second, and the chicken atop the quinoa as a third course.

–chicken adapted from To the Taste of a King; other recipes original.

BARBECUED SALMON SEASONED WITH RED WINE / BUTTER LETTUCE WITH GREEN GRAPES & FRESH PEAR IN ITALIAN SALAD DRESSING / BROWN RICE IN BROTH / GREEN BEANS WITH SLICED ALMONDS

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

–barbecue sauce (bottled; I use Bull’s Eye Original)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

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

–pear (fresh, medium, chopped)

–Italian salad dressing

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–green beans (frozen, 2 handfuls)

–sliced almonds (one-half package)

1 – Place salmon in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, mix together one-third cup of barbecue sauce, 2 tablespoons of red wine, and a few drops of olive oil.  Stir well.  Pour over the salmon.  Set aside.

2 – Pour one-half package of butter lettuce in a mixing bowl.  Slice 12 grapes in half, and add to the bowl.  Wash and then dice a pear, adding to the bowl.  Season with salt and pepper.  Add Italian salad dressing to taste.

3 – Measure two-thirds cup of brown rice, and place in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

4 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Sprinkle one-half small package of sliced almonds on top.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

5 – Microwave the salmon for 5 minutes.

6 – Serve the salad as a first course.  Serve the salmon hot, atop the brown rice, with the green beans as a side.

–recipes original.

ROSEMARY CHICKEN WITH FRESH MARINARA SAUCE / BUTTER LETTUCE SALAD WITH SHREDDED CARROTS – FETA – TOASTED WALNUTS IN HONEY MUSTARD SALAD DRESSING

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–tomato (fresh, 1, large, vine-ripened)

–basil (fresh if possible)

–parsley (fresh if possible)

–garlic powder

–lemon zest (lemon peel, bottled)

–butter lettuce (half a package)

–shredded carrots (1 handful)

–feta cheese (half a small carton)

–toasted walnuts (1 handful)

–honey mustard salad dressing

1 – Place chicken in a covered baking dish with a little red wine.  Season with rosemary, salt, pepper, and olive oil.  Set aside.

2 – Chop 1 large tomato in big chunks.  Place in a food processor.  Season with basil, parsley (chopped), garlic powder, lemon zest, salt, pepper, and olive oil.  Add a little red wine.  Pulse until smooth.  Set aside.

3 – Place half a package of butter lettuce in a mixing bowl.  Add 1 handful of shredded carrots, half a small carton of feta cheese, and 1 handful of toasted walnuts.  Season with salt and pepper.  Add honey mustard salad dressing to taste.  Stir.

4 – Microwave the marinara sauce for 5 minute on high.  When finished, keep covered to preserve warmth.

5 – Microwave the chicken for 5 and one-half minutes on high.

6 – Serve the salad as a first course.  Then serve the chicken hot, with the marinara sauce on top.  I also served garlic asparagus with parsley (for recipe, use the search box on this blog).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

BAKED COD WITH MUSHROOMS – CARROTS – GREEN ONION IN BROTH GRAVY / SPRING GREEN SALAD WITH SQUASH – BANANA PEPPER – FETA – GREEN ONIONS

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

–mushrooms (4 or 5, baby bellas)

–miniature carrots (6 to 8, fresh)

–green onions (3, divided)

–flour

–chicken broth (non-fat, low sodium)

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

–squash (2, small, fresh)

–banana pepper (one-half, sliced small)

–feta cheese (one half small container)

–red wine (cooking wine is fine)

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Place one-half cup of chicken broth in a microwaveable cup; microwave for 45 seconds.  Add 1 heaping teaspoon of flour to another cup.  Slowly add the heated broth to the flour, and stir briskly.  Slice mushrooms and carrots, and place in a covered baking dish.  Add the chicken broth with flour.  Microwave the mushrooms and carrots for 3 minutes.  Place the cod amid the vegetables.  Season with salt, pepper, and olive oil.  Slice 1 green onion, and place on top of the cod.  Set aside.

2 – Place one-half package of spring greens for salad in a mixing bowl.  Peel and slice the squash into small pieces.  Dice one-half banana pepper.  Slice 2 green onions into one-half inch pieces.  Add squash, banana pepper, and green onion to the spring greens.  Season with salt and pepper.  Add a small amount of red wine to the salad.  Sprinkle generously with extra virgin olive oil.  Add one-half small container of feta cheese to the salad.  Stir well.

3 – Microwave the cod for 6 minutes.

4 – Serve the salad as a first course; then serve the cod hot.  I also served oven fried okra and great Northern beans (for recipes, use the search box on this blog).

–cod inspired by Julia Child’s Mastering the Art of French Cooking; salad original.

HERBED CHICKEN WITH MUSHROOMS IN RED WINE SAUCE / QUINOA / GARLIC KALE

–4 chicken tenderloins or breast strips

–herbes de provence (blend of basil, marjoram, oregano, thyme, savory, lavender)

–mushrooms (baby bellas, 6 to 8, quartered)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–quinoa (boxed)

–kale (fresh, packaged)

–garlic salt

1 – Quarter the mushrooms and place in a covered baking dish.  Season with salt, pepper, herbes de province, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenderloins in the wine and mushrooms.  Season with salt, pepper, herbes de provence, and a little more olive oil. Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add one and one-third cups of water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

3 – Place 3 handfuls of kale in a covered baking dish.  Season with salt, pepper, garlic salt, and olive oil.  Add 1 inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 6 minutes.

5 – Serve the chicken hot, atop the quinoa, with the kale as a side.

–recipes original.

CHICKEN TENDERS PIQUANT WITH RED WINE – TERIYAKI – GINGER – BROWN SUGAR / SQUASH CASSEROLE / BABY BUTTER BEANS WITH FAUX BACON

–4 chicken tenderloins or breast strips

–oregano

–garlic salt

–ginger

–red wine (cooking wine is fine)

–teriyaki sauce (bottled)

–Dejon mustard

–brown sugar

–olive oil

–summer squash (5, small)

–Vidalia onion (1, small)

–Bac’n pieces

–plain breadcrumbs (boxed)

–salt and pepper

–baby butter beans (dried; soak overnight)

–Promise Activ margarine (heart-healthy)

 

1 – Place two-thirds cup of butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, olive oil, Promise Activ margarine, and Bac’n pieces.  Cook on low for 6 hours.  Then keep on “warm” setting until time for dinner.

2 – Place the chicken in a covered baking dish.  Season with oregano, garlic salt, and ginger.  In a small bowl, mix one-half cup of red wine, 2 tablespoons of Dejon mustard, 2 tablespoons of brown sugar, 2 tablespoons of teriyaki sauce, and a few drops of olive oil.  Stir well, and then pour around the chicken.  If time permits, let marinate for an hour before cooking.  Set aside.

3 – Peel and slice the squash.  Peel and slice the onion.  Add half the squash to a covered baking dish.  Add half the onion also.  Then season with salt, pepper, olive oil, Bac’n pieces, and breadcrumbs (a small amount).  Add the remaining half of the squash and onion, and season as before.  Microwave for 5 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, with the squash and butter beans as sides.

–chicken adapted from Elegant but Easy Cookbook; other recipes original.

COD DIABLO WITH DEJON – MAYO – PARSLEY – CAYENNE TOPPED BY GARLIC – HERB BREADCRUMBS / BABY SPINACH WITH RED ONION / EGGPLANT CAVIAR WITH RED WINE – GARLIC – PARSLEY – RED ONION

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

–Dejon mustard

–mayonnaise

–parsley (fresh if possible)

–cayenne pepper

–garlic – herb breadcrumbs (boxed)

–spinach (fresh, 1 package, baby)

–red onion (1, divided, medium)

–eggplant (1, fresh, medium)

–red wine (cooking wine is fine)

–garlic salt

–olive oil

–bagel chips

 

1 – Early in the day or the night before, pierce the skin of an eggplant all around.  Microwave on for 5 minutes; then turn the eggplant over, and microwave for 5 minutes.  Let cool (refrigerator is fine).  Rack out the pulp of the eggplant onto a cutting board.  Cut in 2 directions.  Place in a mixing bowl.  Dice very finely one-half red onion.  Mince parsley.   Add onion and parsley to the bowl.  Season with salt, pepper, garlic salt, and olive oil.   Add 3 tablespoons of red wine to the bowl.  Stir the eggplant caviar very well.  Chill in refrigerator until time for dinner.

 

2 – Place cod in a covered baking dish with a little water.  Spread Dejon mustard on the top (to taste).  Then spread mayonnaise on top (to taste).  Sprinkle breadcrumbs on top.  Season with chopped parsley, cayenne pepper, salt, and pepper.  Set aside.

 

3 – Slice one-half red onion and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Dump package of spinach on top of the onion.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 

4 – Microwave the cod for 6 minutes.

 

5 – Serve the eggplant as an appetizer with bagel chips.  Then serve the cod hot, with the spinach and onion as a side.

 

–cod and spinach adapted from food.com web site; eggplant adapted from Real Simple.

SPICY & SWEET BREADED CHICKEN TENDERLOINS WITH DEJON – BROWN SUGAR – RED WINE – ONION – GARLIC – CAYENNE IN SRIRACHA SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–Dejon mustard

–brown sugar

–red wine (cooking wine is fine)

–onion (1, small)

–garlic salt

–Sriracha sauce (bottled)

–cayenne pepper

 

1 – Slice an onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of plain breadcrumbs into the bag.  Shake well.  Place the breaded chicken on top of the onion.  In a small bowl, stir well the following:  3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine.  Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper.  After stirring, pour this sauce over the chicken.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.  I served potatoes and tomato pie with this entrée.

–chicken adapted from allrecipes.com.

PITA PIZZA WITH DILLED CHICKEN – HUMMUS – FETA – TOMATO – ONION

–pita bread (2 slices)

–4 chicken tenderloins or breast strips

–hummus (packaged)

–feta cheese (one-half small package)

–tomato (1, medium, fresh)

–onion (one-half, medium)

–olive oil

–balsamic vinegar

–red wine (cooking wine is fine)

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

2 – Chop the tomato and the onion.  Place in separate small serving bowls.

3 – Mix one-third cup of olive oil with 3 tablespoons of balsamic vinegar and 3 tablespoons of red wine.  Stir well.

4 – Place the feta cheese in a small serving bowl.

5 – Microwave the chicken on high for 5 minutes.  When finished, slice into 1-inch pieces.

6 – Microwave 2 pieces of pita bread, separately, for 30 seconds each, just before dinner.

7 – Set up a buffet for serving.  The pita bread is topped with tomato, onion, feta cheese, chicken, and then some of the olive oil mixture is spooned over the whole.  If desired, sprinkle more dill and and parsley over each pita pizza.

–pita pizzas adapted from Real Simple.

CHICKEN ROLLED IN CRUSHED CROUTONS WITH OREGANO IN LEMON – BROTH SAUCE / GREEK SALAD WITH TOMATO – FETA – BLACK OLIVES – PINE NUTS – AVOCADO

–4 chicken tenderloins or breast strips

–croutons (seasoned, packaged)

–oregano

–lemon pepper

–lemon juice

–chicken broth (non-fat, low sodium)

–salad greens

–tomatoes (1, medium)

–feta cheese (one-half package)

–black olives (1, small can)

–avocado (1, medium)

–mushrooms (6 to 8, sliced)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–pine nuts (one-half small package)

 

1 – Place one-third cup of croutons in a plastic bag.  With the back of an ice cream scoop, crush the croutons against the kitchen counter.  Place the chicken in a separate plastic bag.  Season with salt, pepper, oregano, lemon pepper, and olive oil.  Pour the crushed croutons into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.  Add a small amount of lemon juice and a small amount of chicken broth.  Season with olive oil.  Set aside.

2 – Place one-third package of salad greens in a mixing bowl.  Chop the tomato and add to the bowl.  Cut open the avocado, and then dice, and then add to the bowl.  Add feta cheese, black olives, mushrooms, red wine (just a bit), lemon juice, salt, pepper, pine nuts, and olive oil.  Fold all together.  Transfer to serving bowl.

3 – Microwave the chicken on high for 5 minutes.

4 – Serve the chicken hot, with the cold salad as a side.

–recipes original.

PARMESAN CHICKEN WITH THYME IN RED WINE – ONION SAUCE / ZUCCHINI AND TOMATOES WITH BASIL

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded, packaged)

–thyme

–red wine (cooking wine is fine)

–onion (one-half, medium)

–zucchini (1 large)

–tomatoes (2, medium)

–basil

–salt and pepper

–olive oil

 

1 – Slice the onion and place in a covered baking dish.  Add one-quarter cup of red wine.  Season with salt, pepper, thyme, and olive oil.  Microwave for 3 minutes on high.  When finished, place the chicken on top of the onion.  Season with salt, pepper, thyme, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the chicken.  Set aside.

2 – Peel and slice the zucchini.  Chop the tomatoes.  Place zucchini and tomatoes in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave on high for 3 minutes.

3 – Microwave the chicken for 5 minutes on high.

4 – Serve the dinner hot.

–chicken adapted from Italian Microwave Cooking; zucchini and tomatoes original.

CHICKEN WITH SPICY HERBS IN RED WINE – MUSHROOM SAUCE / KALE WITH GARLIC AND FAUX BACON / GARLIC PASTA

–4 chicken tenderloins or breast strips

–red wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–garlic and herb breadcrumbs (boxed)

–mushrooms (6 or 8 baby bellas, sliced)

–paprika

–cayenne pepper

–thyme

–garlic powder

–onion bits (bottled)

–salt and pepper

–olive oil

–kale (fresh, packaged)

–Bac’n pieces (soy bacon)

–pasta

 

1 – Place 1 cup of pasta in a large baking dish.  Add water just to cover.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 2 and one-half minutes, and then microwave on 50 percent power for 8 and one-half minutes.  Keep covered to preserve warmth.  Drain before serving.

2 – Place the sliced mushrooms in a covered baking dish.  Add one-quarter cup of red wine and one-quarter cup of chicken broth.  Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of breadcrumbs in the bag.  Shake well.  Place the chicken in the baking dish.  Season the chicken with paprika (a generous amount), cayenne pepper (to taste), thyme, garlic powder, onion bits, and olive oil.  Set aside.

3 – Place the kale in a large baking dish.  Add 1 inch of water.  Season with salt, pepper, garlic powder, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the dinner hot, with the chicken on top of the pasta, and the kale as a side.

–chicken adapted from food.com web site, chef Emeril; other recipes original.

MUSHROOM CHICKEN WITH THYME – PARSLEY IN A RED WINE – CURRANT SAUCE / THYME POTATOES / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–thyme

–parsley

–red wine (cooking wine is fine)

–red currant jelly

–chicken broth (non-fat, low sodium)

–mushrooms (6 to 8, small, sliced)

–salt and pepper

–olive oil

–potatoes (red, 2 medium)

–broccoli (1 stalk)

–hot sauce (like Tabasco)

 

1 – Using a measuring cup, place a small amount of chicken broth and red wine, and 2 tablespoons of currant jelly to the 1/3 cup measure.  Pour into covered baking dish.  Add mushrooms to the baking dish.  Microwave on high for 5 minutes.  When finished, nestle chicken among the mushrooms.  Season with salt, pepper, thyme, parsley, and olive oil.  Set aside.

2 – Cut potatoes into 1-inch pieces.  Place in covered baking dish with 1 inch water.  Season with thyme, salt, pepper, and olive oil.  Microwave on high for 15 minutes.

3 – Cut broccoli florets and stems from the stalk.  Break apart the broccoli.  Add to covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken on high for 6 minutes.

5 – Serve the dinner hot, with hot sauce for the broccoli.

–chicken adapted from the web; other recipes original.

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.

CHICKEN WITH ROSEMARY – OREGANO – PARSLEY IN RED WINE SAUCE / PASTA WITH HERBS / GREEN PEAS WITH FETA & ONION

–4 chicken tenderloins or breast strips

–rosemary, oregano, parsley

–red wine

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–pasta

–green peas (frozen, one-half package)

–feta cheese

–onion (one-half, medium)

 

1 – Place 1 cup of pasta in a wide-mouthed, large, covered baking dish.  Add water to cover.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 7 and one-half minutes.  When finished keep covered to preserve warmth.  Drain before serving.

2 – Place the chicken in a covered baking dish.  Add a small amount of both red wine and chicken broth.  Season with the herbs, salt, pepper, and olive oil.  Set aside.

3 – Slice the half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add the green peas to the baking dish, and stir in the onion.  Fold in one-half container of feta cheese.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

4 – Serve the chicken on top of the pasta, with the green peas as a side.

–chicken from The Best of French Cooking; other recipes original.

CROUTON – ENCRUSTED CHICKEN WITH PARSLEY – THYME – GREEN ONIONS IN RED WINE SAUCE / KALE WITH PESTO SAUCE / BASIL CARROTS

–4 chicken tenderloins or breast strips

–croutons (1 cup, seasoned)

–thyme and parsley

–green onions (2 stalks)

–red wine (cooking wine is fine)

–kale (one-third large package, fresh)

–pesto sauce (or basil, garlic powder, and olive oil)

–carrots (miniature, 12, fresh, packaged)

–basil

–salt and pepper

–olive oil

 

1 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  In a separate plastic bag, place croutons.  Pound the croutons on the kitchen counter with your fist.  Then pour the crushed croutons in the bag with the chicken.  Shake well.  Place in a covered baking dish.  Add one-quarter cup of red wine.  Season the chicken with thyme and parsley.  Dice green onions in one-quarter inch pieces.  Sprinkle the onions on top of the chicken.  Add a drizzle of olive oil over the whole.  Set aside.

2 – Place kale in a large, wide-mouthed baking dish with cover.  Add an inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Meanwhile, take 1 tablespoon of pesto sauce and add small amounts of water as you stir.  The sauce should remain a thick consistency.  Microwave the sauce for 20 seconds on high.  Then pour the pesto sauce over the kale.

3 – Place miniature carrots in a covered baking dish.  Season with salt, pepper, basil, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the dinner hot.

–chicken adapted from Microwave French Cookbook; other recipes original.

CORNISH HEN WITH RED WINE & CURRANT JELLY / HERBED POTATOES / GREEN BEAN CASSEROLE / CORNBREAD STUFFING WITH CELERY & GREEN ONION

Note:  This is a holiday dinner for two, taking about an hour to prepare.

–Cornish hen (1)

–red wine

–red currant jelly

–thyme

–onion bits

–chicken broth (non-fat, low sodium)

–celery (1 stalk)

–Bac’n pieces (soy bacon)

–parsley

–nutmeg

–red potatoes (2, medium)

–tarragon, marjoram, parsley, onion bits, thyme, garlic powder

–green beans (2 handfuls, frozen)

–French fried onions (boxed)

–mushrooms (4 or 5, baby bellas)

–green onions (4 stalks, divided)

–cornbread stuffing (boxed)

–milk (dairy if not lactose sensitive, soy, or almond)

–salt and pepper

–olive oil

1 – Unwrap the hen and place on a sturdy cutting board.  Using your sharpest knife, cut through the hen by the backbone, making two portions.  Turn breast side up in a covered baking dish.  Season with thyme, salt, pepper, nutmeg, parsley, and olive oil.  Add one-fourth cup of chicken broth.  Set aside.

2 – Place 3 tablespoons of currant jelly in a microwaveable bowl.  In a separate bowl, pour one-fourth cup of red wine.  Set aside.

3 – Scrub potatoes thoroughly.  Slice into 1 – inch pieces.  Place in covered baking dish.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 15 minutes.  When finished, place in a food processor.  Season with tarragon, garlic powder, thyme, onion bits, marjoram, and parsley.  Add milk to desired consistency.  Drain the baking dish of water, and then add the potatoes to it.  Microwave on high for 2 minutes. 

4 – Slice mushrooms and place in a large, wide-mouthed, covered baking dish.  Slice 2 stalks of green onion.  Season with salt, pepper, and olive oil.  Add an inch of milk.  Microwave on high for 3 minutes.  Add green beans to the other vegetables, and stir.  Microwave on high for 5 minutes, taking care to be sure that milk does not overflow.  If so, cut power to 50 percent, and double remaining cooking time.

5 – Chop celery and green onion into fine pieces.  Place in 2 microwaveable bowls, half in each.  Season with olive oil.  Microwave on high for 1 minute.  When finished, add cornbread stuffing to the bowls.  Fill almost to the top with chicken broth.  Microwave on high for 1 minute.

6 – Microwave the Cornish hen for 5 minutes on 1 side; then turn over (with fork) and microwave for 5 minutes more.  Heat the red wine for 45 seconds in the microwave; also heat the currant jelly for 45 seconds.  Stir the wine and jelly together, and then pour over the hen.  Add Bac’n pieces to the top of the hen just before serving.

7 – Serve the dinner hot.

–Cornish hen adapted from astray recipes.com; potatoes, green beans, and stuffing original.

BASIL – OREGANO TILAPIA WITH TOMATOES & RED WINE / COUSCOUS / GREEN SALAD WITH STRAWBERRIES, HONEY AND PECANS

Note:  My husband Paul recommends this dinner.

 

–tilapia (2, medium)

–basil, oregano (fresh if possible)

–garlic powder

–tomatoes (2, medium)

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–strawberries (6, fresh)

–honey

–pecans (chopped, one-half small package)

–feta cheese

–red wine

 

1 – Chop tomatoes.  Add to covered baking dish.  Season with salt, pepper, garlic powder, basil, oregano, and olive oil.  Cook on high for 3 minutes in microwave.  Set aside.

2 – Measure two-thirds’ cup of couscous.  Add to wide-mouthed, large, covered baking dish.  Add one cup of chicken broth.  Cook on high for 3 minutes.  Then let sit for at least 5 minutes.

3 – Measure two handfuls of salad greens to mixing bowl.  Slice strawberries and add to bowl.  Add 2 tablespoons of honey, one-half small package of pecans, and one-third package of feta cheese to salad greens.  Pour 3 tablespoons of red wine into mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Transfer to serving bowl.

4 – Place the tilapia on top of the tomatoes in covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Cook on high for 6 minutes in microwave.

5 – Serve the tilapia and couscous hot, and the salad cold.

–recipes original.

BASIL TILAPIA PARMIGIANO / SPICY OVEN FRIED OKRA

–tilapia (2, medium)

–basil (fresh if possible)

–tomato (medium, fresh)

–red wine (cooking wine is fine)

–garlic powder

–Italian-seasoned breadcrumbs (packaged)

–okra (2 large handfuls, fresh)

–Shake n Bake seasoning mix, hot and spicy

–olive oil

–salt and pepper

1 – Chop tomato and add to covered baking dish.  Season with salt, pepper, olive oil, and 4 tablespoons of red wine.  Add basil.  Cook for 5 minutes in the microwave on high.  Set aside.

3 – Cut the okra into half-inch pieces.  Place in plastic bag.  Season with salt, pepper, and olive oil.  Pour 1 package of Shake n Bake seasoning mix into plastic bag.  Shake well.  Add 2 inches of water to an uncovered baking dish.  Pour in the okra.  Cook for 10 minutes in the microwave on high.  Check from time to time to be sure that water has not boiled out.  When finished, cover to preserve warmth.

4 – Cook the tilapia for 6 minutes in the microwave on high.

5 – Serve the tilapia and the okra hot.

–recipes original.

SALMON SPINACH SALAD

Note:  If you want to serve this dinner as a late-summer entrée for company, choose smoked salmon.  Otherwise, regular salmon is just fine.

–salmon (size of 3 decks of cards)

–spinach (fresh, half a package)

–carrot (1, medium)

–mushrooms (3, baby bellas are good)

–honey

–feta cheese (one-half carton)

–onion (one-half)

–oregano and basil (fresh if possible)

–salt and pepper

–walnuts (one handful)

–red wine

–olive oil

 

1 – Place the salmon (if you are using regular; smoked is already cooked) in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test to see that center of salmon is done.  If not, replace in microwave for 1 more minute.  Place the salmon in the refrigerator or freezer (briefly) to cool.

2 – Place spinach in a mixing bowl.  Peel and slice the carrot; slice the mushrooms.  Add to the mixing bowl.  Measure 1 tablespoon of honey, one-half carton of feta cheese to bowl.  Chop half an onion and add to the bowl.  Season with oregano, basil, salt, pepper, and olive oil.  Add 2 tablespoons of red wine to the bowl.  Stir well.  Set aside.

3 – Break apart the salmon, discarding the skin.  Fold the salmon gently into the rest of the salad ingredients.  Pour into serving bowl.  Place walnuts on top.

4 – Serve the salad cold.

–recipe original.

SALAD WITH SALMON, SALAD GREENS, AND QUINOA

Note:  Prepare early for a cold salad.  Mix all together just before serving.

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–sugar

–onion

–salad greens (pre-packaged)

–red wine (cooking wine is fine)

–quinoa

–chicken broth (non-fat, low sodium)

 

1 – Place one-half cup of quinoa, with 1 cup of chicken broth, in a large, wide-mouthed covered baking dish.  Add one tablespoon of olive oil.  Cook for 12 minutes in the microwave on high.  Check midway to be sure that chicken broth is not foaming up in a too-small dish.  Refrigerate when finished.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, olive oil, and a tablespoon of sugar.  Cook for 4 and one-half minutes in the microwave on high.  When finished, test center to be sure that it is done.  If not, replace in microwave for 1 minute.  Refrigerate when finished.

3 – When ready to serve dinner, place 2 handfuls of salad greens in a mixing bowl.  Cut if pieces are large.  Chop one-half onion and mix with the salad greens.  Season with olive oil, salt, pepper, and 2 tablespoons of red wine.  Break apart the previously prepared salmon into chunks.  Discard the skin.  Add the previously prepared quinoa.  Fold all gently together.

4 – Serve the salad cold.

–adapted from Candice Kumai (CK), from the web.

COD & WILD RICE SALAD / TOMATO PIE WITH PARMESAN & OREGANO

Note:  The cod and rice salad is for four servings.  Prepare ahead of time, and refrigerate for at least two hours.

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

–long grain & wild rice (boxed, 6 ounces)

–onion

–red bell pepper

–marjoram, thyme, tarragon (fresh if possible)

–salt and pepper

–olive oil

–red wine (cooking wine is fine)

–tomatoes (2 large, vine-ripened if possible)

–Parmesan cheese

–buttery crackers (Ritz or Breton is good)

–oregano (fresh if possible)

 

1 – Prepare the cod and rice salad to be refrigerated for at least two hours.  Place the cod in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Cook for 6 minutes in the microwave on high.  Set aside to cool.

2 – Cook the entire box of long and wild rice.  Place in covered, large-mouthed baking dish.  Add 2 cups of water and a little olive oil and salt.  Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power.  Set aside to cool.

3 – Chop bell pepper and onion.  Place in covered baking dish with an inch of water.  Cook for 4 minutes in the microwave on high.  Set aside to cool.

4 – Mix one – third cup of olive oil with one – quarter cup of red wine.  Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt.  Stir well.

5 – Break apart the cod, and mix gently with the rice, pepper, and onion.  Pour in the salad dressing, the olive oil with red wine, and stir gently.

6 – Refrigerator the cod and rice salad for at least two hours.

7 – Before meal time, slice tomatoes in wide slices.  Place 1 package of crackers in a plastic bag, and pound to pulverize.  Place one-half of the crackers in the bottom of a wide covered baking dish.  Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano.  Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs.  Cook for 5 minutes in the microwave on high.  Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.

8 – Serve the cod and rice salad cold, and the tomato pie warm.

–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.

BREADED CHICKEN WITH MUSHROOMS AND RED WINE

–4 chicken tenderloins or breast strips

–red wine (I use cooking Marsala)

–mushrooms (I use baby bellas, sliced and pre-packaged)

–dry breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–parsley (fresh if possible)

 

1 – Place sliced mushrooms in covered baking dish.  Add one-third cup of red wine.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Salt and pepper, and then coat with olive oil.  Pour one-half cup of breadcrumbs in the bag.  Shake well.  Place chicken on top of the mushrooms in the baking dish.  Spoon a little wine over the chicken.  Then season with parsley, and a touch more olive oil.  Cook for 5 minutes in the microwave on high.  Serve hot.

3 – I served with white rice (placing chicken with sauce on top) and broccoli (previously described in this blog; use search box to get cooking instructions for the microwave).

–recipe original.

SALMON WITH BERRY REDUCTION / THYME GREEN BEANS WITH PORTABELLA MUSHROOMS AND ONION

Note:  This meal may take 40 minutes of preparation time, but you won’t be working the whole time.

–salmon (the size of three decks of cards)

–blueberries (one-half cup fresh)

–red wine (one-fourth cup)

–sugar (2 teaspoons)

–onion (medium)

–green beans (frozen)

–portabella mushrooms (four button)

–thyme (fresh if possible)

–garlic powder

–salt and pepper

–olive oil

 

1 – Prepare the berries first, due to lengthy preparation time.  Measure one-half cup of blueberries and add to a food processor.  Measure one-fourth cup of red wine to the processor as well.  Pulse well.  Chop one-half onion and add onion and sugar to the berry mixture.  Pour into a large, wide-mouthed baking dish without a cover.  Cook on high for 3 minutes in microwave.  Then cook on 50 percent power for 15 minutes.  When finished cooking, cover to preserve warmth.

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

3 – Chop onion and portabella mushrooms, and place in baking dish with cover.  Season with salt, pepper, olive oil, garlic powder, and thyme.  Cook on high for 3 minutes.  Add green beans, seasoning with salt, pepper, olive oil, and thyme.  Cook for 5 minutes in microwave on high.

4 – Cook the salmon for 5 and one-half minutes.  Test the center to see if the salmon is done.  If not, return to microwave for 1 minute more.

5 – Serve salmon with the berry reduction on top, with the green beans as a side.

–adapted from Williams-Sonoma.

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.

EGGPLANT CAVIAR / ROSEMARY CHICKEN / GLAZED CARROTS

Note: My husband Paul gave this dinner five stars.

 

Eggplant

Onion (one-half)

Parsley (fresh is better)

Red wine

Olive oil

Cayenne pepper

Garlic powder

Mayonnaise (optional)

Triscuits to serve with eggplant

4 chicken tenderloins or breast strips

Rosemary (fresh if possible)

Parmesan cheese (shredded)

4 carrots

Brown sugar

Toasted pecan bits

Lemon juice

 

1 – Prepare the eggplant early, so that it has time to cool. Wash eggplant with soap and water; rinse thoroughly. Use a fork to spear the eggplant all over. Place on microwaveable plate. Cook for five minutes. Turn over in microwave, and cook the other side for five minutes. Cool in refrigerator if time is short.

2 – Using a sharp knife, cut the stalk off the eggplant. Then cut the eggplant lengthwise. Using a fork, rack out the eggplant from its skin, discarding the skin. Pile the meat of the eggplant together, flatten slightly, and then cut two ways with a knife. Drop into large mixing bowl.

3 – Grab a handful of fresh parsley. Chop finely. Cut onion in half, and chop the half finely.

4 – Add to the eggplant mixture: parsley, chopped onion, cayenne pepper (not too much), olive oil to taste, garlic powder, salt and pepper, red cooking wine, and mayonnaise (if desired). Stir vigorously.

5 – You will have enough eggplant caviar for two small bowls. Freeze one; set the other in the refrigerator before dinner.

6 – Lay out 4 chicken tenderloins or breast strips in dish with cover. Sprinkle with salt, pepper, garlic powder, snips of rosemary. Set aside.

7 – Drop pecan bits on plate. Toast for 2 minutes in microwave; then stir; then cook for 2 minutes more. Set aside.

8 – Peel 4 carrots with vegetable peeler. Cut in half, and then cut again lengthwise. (Be careful of your fingers.) Place in dish with cover. Add pecan bits, rosemary snips, lemon juice, brown sugar, cayenne pepper, olive oil to top of carrots. Cook for 4 minutes.

9 – At dinner, as an appetizer, serve eggplant caviar with Triscuits. Meanwhile, cook the chicken for 5 minutes. When chicken is done, sprinkle Parmesan cheese on top.

10 – Serve the chicken and carrots immediately.

 

–Eggplant caviar and carrots adapted from Real Simple; chicken adapted from Carmelo’s (St. Paul, Minnesota).