A Company Dinner:  CHICKEN TENDERS ROSEMARY TOPPED WITH GREEN ONIONS & MINCED GARLIC ATOP WHEAT BREAD AND DRENCHED IN CRÈME SHERRY

Note:  This is fancy enough for a small dinner party, microwavable because the small amount of sherry will not bubble up in the microwave.  Do NOT try to double the recipe to serve more than four people.

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–wheat bread (enough slices or open-faced English muffins to cover the bottom of your dish)

–crème sherry (use the real stuff)

–salt and pepper

–olive oil

–green onions (3 stalks, chopped)

1 – Place the wheat bread in the bottom of a covered baking dish.  Drop enough sherry to soak the bread.  Place the chicken tenders atop the bread.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle with finely chopped green onions.

2 – Pour one-eighth cup of crème sherry on top of the chicken.  Microwave on high for 8 minutes.  When finished, cut into a center piece to test for doneness.  If not cooked, replace in the microwave for 1 minute more.

3 – Serve the chicken hot, atop the wheat bread.

–chicken inspired by Edward Giobbi’s Pleasures of the Good Earth.

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SWEET MEDITERANEAN BACCALA [COD] TOPPED BY BASIL – PARSLEY & WITH VIDALIA ONION – FRESH BASIL-SEASONED TOMATO IN GARDEN STYLE MARINARA & CRÈME SHERRY SAUCE ATOP ZETI PASTA

For 4:

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

–Vidalia onion (one-half, sliced)

–tomato (fresh, medium, 1, chopped)

–basil (1 tablespoon, divided, bottled, dried)

–parsley (fresh, 1 handful, chopped)

–garden style marinara (I used Ragu, one-third bottle)

–crème sherry (one-eighth cup)

–salt and pepper

–olive oil

–zita pasta (1 cup, dried)

1 – Place the zita in an uncovered microwaveable baking dish.  Add water to one-half inch above the pasta.  Season with salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes.  When finished, keep covered to preserve warmth.  Drain before serving.

2 – Place the chopped tomato and sliced onion in a covered baking dish.  Add garden style marinara and crème sherry.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 5 minutes.

3 – Nestle the cod in the sauce.  Season with salt, pepper, basil, parsley, and olive oil.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot, atop zita pasta.

–cod and sauce inspired by C. Mabry, chef.

SEA BASS WITH FRESH TOMATO – MINCED GARLIC – CHIVES – LEMON – GREEN ONION IN SHERRY – WHITE VINEGAR SAUCE ATOP COUSCOUS IN CHICKEN BROTH

–sea bass (1, large, thawed from frozen)

–tomato (fresh, medium, chopped)

–minced garlic (1 tablespoon, in a jar)

–chives (1 teaspoon, bottled)

–lemon juice (3 tablespoons)

–green onion (1, chopped)

–sherry (one-eighth cup)

–white vinegar (distilled, one-eighth cup)

–couscous (two-thirds cup, uncooked)

–chicken broth (non-fat, low sodium, 1 and one-quarter cup)

–salt and pepper

–olive oil

 

1 – Place the chicken broth in a covered baking dish.  Microwave on high for 5 minutes.  Then place the couscous in the broth and stir.  When finished, keep covered to preserve warmth.

2 – Place the bass in a covered baking dish with the sherry and vinegar.  Drench in lemon juice.  Spread the minced garlic on top.  Season with salt and pepper.  Then top with chopped tomato (seasoned with salt and pepper), green onion, and chives.  Finish with a few drops of olive oil.

3 – Serve the sea bass and sauce hot, atop the couscous.

–sea bass adapted from the “my recipes” web site.

CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH MUSHROOMS – GREEN ONIONS – MINCED GARLIC IN SHERRY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (one-third cup)

–mushrooms (baby bellas, sliced, 1 handful)

–green onions (3 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–sherry (one-fourth cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and several drops of olive oil.  Massage the bag so that olive oil covers the chicken.  Pour in the breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish.

2 – Top the chicken with sliced mushrooms and green onion.  Drop the garlic in various places on the chicken.  Drench the chicken with sherry, being careful to cover all.

3 – Microwave on high for 8 minutes.  When finished, test a center piece of chicken to be sure that it is done.  If not, replace in the microwave for a minute or two longer.

4 – Serve the chicken hot.

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

CRAB CAKES WITH MINCED GARLIC & TOPPED BY CILANTRO & LEMON SLICES IN SHERRY SAUCE

For 4:

–crab cakes (ready-prepared, 4)

–minced garlic (in a jar)

–cilantro (or parsley, fresh)

–lemon (fresh, sliced)

–sherry (cooking sherry is fine)

1 – Place the crab cakes in a covered baking dish, not touching each other.  Drench in sherry, with a little extra for sauce.  Spread minced garlic atop each crab cake.  With a very sharp knife, slice a lemon.  Place a slice atop each crab cake.  Sprinkle chopped cilantro or parsley atop the crab cakes.  Finish with a few drops of olive oil.  Microwave on high for 4 minutes, enough time to allow the lemon slices to release their juices.

2 – Serve the crab cakes hot.

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

PARSLEYED CHICKEN WITH MUSHROOMS & GREEN ONIONS IN SHERRY CREAM SAUCE

For 4:

–6 chicken tenderloins or breast strips

–parsley (fresh)

–mushrooms (baby bellas, 4 or 5, chopped)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

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

–salt and pepper

–olive oil

1 – Pour a little sherry and a little creamer in a covered baking dish.  Season lightly with olive oil.  Stir.  Microwave on high for 3 minutes.  When finished, stir the sauce, and then place the chicken in the sauce.  Season with salt and pepper.  Chop 4 or 5 baby bella mushrooms, 3 stalks of green onions, and 1 handful of parsley, and sprinkle atop the chicken.  Finish with a few drops of olive oil.

2 – Microwave on high for 3 minutes; then microwave on 50 percent power for 10 minutes.  (Sauce will bubble up unless cooked on 50 percent power.)

3 – Serve the chicken and sauce hot, atop rice or quinoa if desired.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook (from the Kennedy administration)>

CHICKEN WITH MUSHROOMS IN A BRANDY – SHERRY – CREAM SAUCE

–6 chicken tenderloins or breast strips

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

–brandy (buy a small, inexpensive bottle)

–sherry (cooking sherry is fine)

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

–salt and pepper

–olive oil

1 – Slice 5 or 6 baby bella mushrooms, and place in a covered baking dish with a little brandy, sherry, and creamer.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken amid the sauce, spooning some on top.  Season the chicken with salt, pepper, and olive oil.  Microwave for 8 minutes on high.

3 – Serve the chicken and sauce hot, atop white or brown rice (recipe, see the search box on this blog).

–chicken inspired from a pheasant recipe out of Rene Verdon’s White House Chef Cookbook (from the Kennedy administration).

CHICKEN ROLLED IN BREADCRUMBS WITH GINGER & TOPPED BY LEMON SLICES IN A SHERRY – LEMON – TERIYAKI MARINADE

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–ginger

–lemon (fresh, 1)

–sherry (cooking sherry is fine)

–lemon juice (bottled)

–teriyaki marinade (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Then place in a covered baking dish with a little sherry and a little teriyaki marinade.  Drench the chicken in lemon juice.  Sprinkle ginger on top.

2 – With a very sharp knife, slice a lemon.  Place the lemon slices atop the chicken.  If desired, add a few drops of olive oil.

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

–chicken inspired by John and Jacqueline Kennedy’s chef, Rene Verdon, from his book, The White House Chef Cookbook.

CRAB CAKES VALENTINE ATOP ASPARAGUS IN PARMESAN WHITE SAUCE SEASONED WITH SHERRY

Note:  For an easier dinner, use ready-prepared crab cakes.

For 4:

–crab cakes (4)

–asparagus (frozen, 1 package)

–Parmesan cheese (shredded)

–milk (almond or dairy, not soy, three-fourth’s cup)

–flour

–sherry (cooking sherry is fine, one-fourth cup)

–salt and pepper

–olive oil

1 – Place three-fourth’s cup of almond or dairy milk in a microwaveable cup.  Add one-fourth cup of sherry.  Microwave on high for 1 and one-half minutes.  In a separate cup, place 1 tablespoon of flour.  When the milk/sherry has heated, slowly add to the flour, stirring briskly.  Stir one-fourth cup of shredded Parmesan cheese into the milk/sherry.  Place the sauce in a covered baking dish.  Microwave on high for 3 minutes.  When finished, stir well.

2 – Microwave the asparagus, seasoned with salt, pepper, and olive oil in a covered baking dish for 4 minutes.

3 – Place the sherry/milk/Parmesan sauce in the dish with the asparagus.  Place crab cakes in the sauce, spooning sauce on top.  Microwave on high for 2 minutes.

4 – Serve the crab cakes hot, atop the asparagus and covered with sauce.

–crab cakes inspired by Rene Verdon’s The White House Chef Cookbook.

SPICY GARLIC – LEMON CHICKEN & SHRIMP WITH BROCCOLI & MUSHROOMS TOPPED WITH GREEN ONIONS & IN SHERRY SAUCE

For 4:

–3 chicken tenderloins or breast strips

–shrimp (thawed from frozen, 10 to 12 small)

–cayenne pepper (bottled)

–minced garlic (in a jar)

–lemon juice (bottled)

–broccoli (florets only from 1 large head)

–mushrooms (5 or 6 baby bellas, sliced)

–green onions (3 stalks, chopped)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Cut the florets from 1 head of broccoli, and place around the edge of a large, covered baking dish.  Slice 5 to 6 baby bella mushrooms, and add atop the broccoli.  Place the chicken in the center of the dish.  Season with lemon juice, minced garlic, salt, pepper, cayenne pepper, and olive oil.  Add a small amount of sherry to the dish.  Microwave on high for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place 10 to 12 small shrimp in a small, covered baking dish with a little sherry.  Season with salt, pepper, minced garlic, lemon juice, cayenne pepper, and olive oil.  Add a small amount of sherry.  Microwave on high for 2 minutes.  When finished, pour the cooked shrimp atop the chicken dish.

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

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