ROSEMARY CHICKEN WITH TOMATO & ONION IN WHITE WINE ATOP QUINOA / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–tomato (1, medium, fresh, chopped)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–broccoli (1 bunch, fresh)

–hot sauce (such as Tabasco)

–salt and pepper

–olive oil

 

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

2 – Place 1 chopped tomato and one-half chopped onion in a covered baking dish with a little white wine.  Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken amid the tomato and onion.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

3 – Cut off the stalk from the broccoli, and discard, leaving the stems and florets.  Break apart and arrange in a circle in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 5 minutes on high.

5 – Serve the chicken hot, atop the quinoa, and serve the broccoli with hot sauce as a side.

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

ROSEMARY CHICKEN WITH GARLIC – BANANA PEPPER – BAY LEAF IN WHITE WINE / BACON – FLAVORED NAVY BEANS WITH SPRING ONIONS / GARLIC – HERB SUMMER SQUASH WITH SPRING ONIONS / EGGPLANT DIP WITH BLACK OLIVES – SESAME SEEDS – GARLIC

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–garlic salt

–banana pepper

–bay leaf

–white wine (cooking wine is fine)

–Bac’n pieces

–navy beans (dried; soak overnight)

–spring onions (8 stalks, divided)

–garlic-herb breadcrumbs

–eggplant (large; cook ahead of time so can cool)

–black olives (one-half small can)

–parsley (fresh if possible)

–sesame seeds

–lemon juice

1 – Place two-thirds cup of navy beans in a slow cooker.  Add 2 cups of water.  Dice 4 stalks of spring onions, and add to the cooker.  Season with one-half teaspoon of salt, generous sprinkling of pepper, and a few drops of olive oil.  Cook for 6 hours on low.  When finished, place setting on warm until dinnertime.

2 – Wash and then pierce the eggplant all around with a fork.  Microwave for 5 minutes; turn over and microwave for 5 minutes more.  Let cool, either on the kitchen counter or in the refrigerator.  When cool, rake out the pulp, discarding the skin.  Cut two ways across the eggplant pulp.  Place in a mixing bowl.  Add one-half can of slice black olives, a generous sprinkling of sesame seeds, a few drops of lemon juice, and a few drops of olive oil.  Season with salt, parsley, and garlic salt.  Stir well.  Place in the refrigerator until time for dinner.

3 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, garlic salt, 2 bay leaves, and olive oil.  Dice one-half banana pepper and place on top of the chicken.    Set aside.

4 – Slice 3 small squash and 4 stalks of spring onions.  Place in two layers in a covered baking dish.  Season with salt, pepper, and olive oil.  Sprinkle with a small amount of garlic – herb breadcrumbs.  Microwave for 4 minutes on high.

5 – Microwave the chicken on high for 5 minutes.

6 – Serve the eggplant dip with crackers as a first course.  Then serve the chicken hot, with the squash and beans as sides.

–eggplant dip adapted from food.com web site; chicken adapted from Italian Family Cooking (author Edward Giobbi); squash and navy beans 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).