CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

A Simple Dinner: SALMON FILLET ROSEMARY WITH MINCED GARLIC – BALSAMIC VINEGAR – LEMON – CLAM JUICE

A simple dish that will work wonderfully after a busy work day. . .

For 2:

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

–rosemary (1 teaspoon)

–minced garlic (1 tablespoon)

–balsamic vinegar (3 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the room-temperature salmon fillet in a covered baking dish. Drench in lemon juice. Pour in the clam juice. Spoon balsamic vinegar on the salmon. Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if slightly undercooked, flaky but not red.

3 – Serve the salmon hot.

–recipe adapted from Mila Mason’s Salmon 365.

MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

3 – Microwave the chicken for 4 minutes and 20 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.

PARSLEYED SALMON FILLET SEASONED WITH DILL – ROSEMARY – BASIL – HONEY DIJON – LEMON PEPPER IN ORANGE JUICE SAUCE ATOP BROWN RICE

If you like the flavor of orange juice with entrees, give this one a try. . . note the dill, always a good choice with salmon. . .

For 2:

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

–dill, rosemary, basil, lemon pepper (one-half teaspoon each, dried)

–honey Dijon (2 tablespoons)

–orange juice (one-quarter cup)

–brown rice (two-thirds cup rice in 1 and one-third cup bone broth; microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power; season with extra virgin olive oil)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the salmon in a covered baking dish. Pour in the orange juice. Season the salmon with dill, rosemary, basil, lemon pepper, and honey Dijon mustard. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave the salmon for 3 minutes on high.

3 – Serve the salmon hot, atop the brown rice.

–salmon adapted from Mila Mason’s Salmon 365 (a kindle e-book).

CHICKEN TENDERS TOPPED WITH RIPE OLIVES AND SLICED GREEN ONIONS – SEASONED WITH THYME – ROSEMARY – MINCED GARLIC IN WHITE WINE

A good choice for folks who like ripe olives. . .if you prepare and marinate ahead of time, that much the better. . .

For 2:

–3 chicken tenderloins

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

–green onions (2 stalks, chopped)

–thyme (one-half teaspoon, dried)

–rosemary (1 teaspoon, dried)

–minced garlic (1 tablespoon)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken tenders on a covered baking dish. Pour in the white wine. Season with salt, pepper, thyme, rosemary, and extra virgin olive oil. Then top with the drained ripe olives and green onions.

2 – Microwave on high for 4 minutes and 20 seconds.

3 – Serve the chicken hot.

–recipe inspired by Edward Giobbi’s Eat Well, Eat Right–the Italian Way.

A Simple Dinner: PARSLEYED PACIFIC COD FILLET SPRINKLED WITH BRANDY AND SEASONED WITH ROSEMARY & MINCED GARLIC

Bourbon can be substituted for the brandy in this recipe. . .

For 2:

–Pacific cod fillet (medium)

–parsley (fresh; 1 handful, chopped)

–brandy (3 tablespoons; be generous if you like brandy)

–rosemary (dried, 1 tablespoon)

–minced garlic (1 tablespoon)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the cod in a covered baking dish. Spoon brandy on top. Season with salt, pepper, rosemary, and minced garlic. Sprinkle chopped parsley on top. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds (more if a thick fillet).

3 – Serve the cod hot.

–recipe inspired by Edward Giobbi’s Eat Right, Eat Well–the Italian Way.

PACIFIC COD FILLET ROSEMARY WITH CHOPPED FRESH ROMA TOMATO – CHOPPED FRESH RED ONION – SLICED WHITE MUSHROOMS IN BONE BROTH SEASONED WITH TUSCAN HERB OLIVE OIL AND SERVED ATOP JASMINE RICE

Chicken bone broth works well with fish, surprisingly perhaps. . . . This dish is also good with chicken tenders. . . .

For 2:

–Pacific cod fillet (size of 2 decks of cards, one-half pound)

–Roma tomato (1, sliced)

–red onion (also called “purple onion”; one-half, chopped)

–white mushrooms (3 whole, sliced)

–salt and pepper

–Tuscan herb olive oil to taste (or use regular extra virgin, and season to taste with rosemary, thyme, oregano, and garlic)

–rosemary (dried, 1 teaspoon, divided)

–chicken bone broth (one-quarter cup)

–jasmine rice (follow package instructions; brand differ, but microwaving works)

1 – Place the tomato, onion, mushrooms, and bone broth in a large, covered baking dish. Season with salt, pepper, rosemary, and Tuscan herb olive oil (or substitute, see above). Microwave on high for 3 minutes.

2 – Place the cod fillet on top. Season with salt, pepper, rosemary, and olive oil. Microwave for 6 minutes, 30 seconds.

3 – Serve the cod and vegetables hot, atop jasmine rice.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN CHICKEN TENDERS WITH PEPPERS & ONION AND SEASONED WITH BASIL – OREGANO – ROSEMARY – GARLIC IN WHITE WINE

This dish has most of the flavors of the Mediterranean everyday cooking. . .

For 2:

–4 chicken tenderloins (room temperature)

–banana peppers (bottled, 3 tablespoons full, drained)

–onion (one-quarter cup, chopped)

–basil, oregano, rosemary (1 teaspoon each)

–minced garlic (1 tablespoon)

–salt and pepper

–extra virgin olive oil

–white wine (one-quarter cup)

1 – Place the chicken tenders in a large, covered baking dish. Season with salt and pepper. Pour in the white wine. Place peppers and onion on top of the chicken. Sprinkle basil, oregano, rosemary, and minced garlic next. Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 5 minutes.

3 – Serve the chicken hot.

–recipe from a long-time friend in Minnesota.

A Celebratory Dinner for 2:  SALMON FILLET SEASONED WITH MINCED GARLIC – ROSEMARY – DILL IN A LEMON – BUTTER – EXTRA VIRGIN OLIVE OIL – CLAM JUICE SAUCE ATOP ANGEL HAIR PASTA

This dish did our celebration up right!. . .

For 2:

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

–minced garlic (1 tablespoon)

–rosemary (2 teaspoons, dried)

–dill (2 teaspoons, dried)

–lemon juice (3 squirts)

–butter (or healthy margarine; I use Smart Balance; 3 tablespoons)

–extra virgin olive oil (2 tablespoons)

–clam juice (one-eighth cup)

–salt and pepper

–angel hair pasta (1 inch of pasta, cooked 5 minutes in an uncovered dish in salted water to cover)

1 – Place the salmon fillet in a covered baking dish.  Pour in the calm juice.  Drench the salmon in lemon juice. 

2 – Heat the butter or healthy margarine in a covered microwaveable dish for 30 seconds.  Then stir.  Pour the butter over the salmon.  Then sprinkle with olive oil.  Finish with minced garlic dotted atop the salmon, rosemary, and dill sprinkled.

3 – Microwave on high just 3 minutes.  Salmon is best if slightly undercooked, flaky but not red.

4 – Serve the salmon and sauce hot, atop angel hair pasta.

–inspired by Carmelo’s Ristorante, St. Paul, Minnesota

BAKED ATLANTIC COD PARMESAN SEASONED WITH ROSEMARY & LEMON ZEST AND WRAPPED IN ITALIAN PANKO CRUMBS & SHREDDED CHEESE BY MAYONNAISE

Mayonnaise is the miracle ingredient. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound)

–Parmesan cheese (shredded, one-quarter cup)

–rosemary (1 teaspoon, dried)

–lemon zest (lemon peel, 1 teaspoon)

–Italian Panko crumbs (one-third cup)

–mayonnaise (1 tablespoon)

–salt and pepper

1 – Get out two large plates.  On one, place the cod, right side up; on the other, place the breadcrumbs and Parmesan cheese (in that order).  Season with cod with salt, pepper, rosemary, and lemon pepper.  Spread the cod with mayonnaise.  Then press the cod firmly, mayonnaise side down, into the breadcrumbs and cheese.

2 – Place the breaded cod in a covered baking dish, breaded side up.  Do NOT add water.  Microwave on high for 4 minutes (less time because no liquid).  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from the Wild Alaska Seafood recipe web site.