PARSLEYED CHICKEN L’ORANGE ROLLED IN GARLIC – HERB BREADCRUMBS – SPRINKLED WITH ORANGE ZEST & SESAME SEEDS AND PLACED IN A SAUCE OF ORANGE JUICE – SOY SAUCE – RED WINE – MINCED GARLIC – SUGAR – BROTH – EXTRA VIRGIN OLIVE OIL

A bit of trouble, but if you like orange flavor, you will like this. . . delicious. . . .

For 2:

–3 chicken tenders (room temperature)

–garlic – herb breadcrumbs (one-third cup, boxed)

–orange zest (1 tablespoon, bottled)

–orange juice (one-quarter cup)

–soy sauce (bottled, 1 tablespoon)

–sesame seeds (bottled, 1 tablespoon)

–parsley (dried, bottled, 1 tablespoon)

–red wine (1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–extra virgin olive oil

–salt and pepper

–sugar (2 tablespoons)

–chicken broth (boxed, 3 tablespoons)

1 – Place orange juice, soy sauce, red wine, minced garlic, sugar, and chicken broth in a covered baking dish.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Then place the chicken in the sauce.

3 – Sprinkle with sesame seeds, orange zest, and parsley.  Finish with a drop or two of olive oil.

4 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

5 – Serve the chicken and sauce hot.

–recipe inspired by Rasa Malaysia, from the web.

SALMON FILLET TOPPED BY RIBBONS OF HONEY DIJON MUSTARD & PURE HONEY – CHIVES – CHOPPED ONION AND PLACED IN A SAUCE OF CLAM JUICE – LEMON – SOY SAUCE

Soy sauce (or teriyaki) gives the salmon a little extra “kick”. . .

For 2:

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

–honey Dijon mustard (bottled, 2 tablespoons)

–pure honey (bottled, 2 tablespoons)

–chives (bottled, dried, 1 tablespoon)

–chopped onion (one-quarter cup)

–clam juice (one-eighth cup, bottled)

–lemon juice (3 squirts, bottled)

–soy sauce (bottled, 2 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Pour in clam juice and soy sauce.  Drench the salmon in lemon juice.  Season the salmon with salt and pepper to taste.  Make ribbons of Dijon mustard (if you have a squeeze bottle) and honey atop the salmon.  Then place chopped onions and chives on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

–recipe original.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

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

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

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

BAKED PARSLEYED SALMON WITH CORIANDER & CHOPPED ONION SPRINKLED WITH PEANUTS & BREADCRUMBS IN A LIME JUICE – WHITE WINE – SOY SAUCE

Don’t leave off the peanuts, which are a high point of this dish. . .

For 2:

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

–coriander (dried, 1 teaspoon)

–chopped onion (one-quarter cup)

–peanuts (1 handful)

–breadcrumbs (3 tablespoons, boxed)

–lime juice (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (3 tablespoons, bottled)

–salt and pepper

–extra virgin olive oil

–parsley (1 tablespoon, dried, bottled)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Add soy sauce and white wine.  Season with coriander, salt, and pepper.  Sprinkle with breadcrumbs, parsley, and extra virgin olive oil.  Drop a handful of peanuts on top.

2 – Microwave on high for 3 minutes.  Salmon is best if slightly undercooked.

3 – Serve the salmon hot.

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

A Simple Dinner:  GINGERED ORGANIC CHICKEN TENDERS TOPPED WITH FRESH YELLOW & GREEN ONIONS IN A TERIYAKI – BROTH SAUCE

My husband says “this works”. . .

For 4:

–6 chicken tenderloins

–ginger (1 tablespoon, bottled)

–yellow onions (chopped, bought packaged, fresh, 3 tablespoons; or one-half onion)

–green onions (chopped, bought packaged, fresh, 3 tablespoons; or 3 stalks)

–teriyaki sauce (or soy sauce; one-quarter cup, bottled)

–chicken broth (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, and ginger.  Add teriyaki sauce and chicken broth.  Top with yellow and green onions.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the chicken on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

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

–chicken inspired by C. Mabry, chef.

OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Winner:  GLAZED SALMON WITH HONEY – GINGER – MINCED GARLIC SPRINKLED WITH SESAME SEEDS AND IN A RED WINE & SOY SAUCE

Note:  Originally intended as a glaze for grilling outside.

For 4:

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

–honey (3 tablespoons, bottled)

–ginger (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–sesame seeds (bottled, 2 tablespoons)

–red wine (one-eighth cup)

–soy sauce (low sodium, bottled, one-eighth cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with red wine and soy sauce.  Season with honey, ginger, and mined garlic.  Sprinkle with pepper to taste and sesame seeds.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if cooked medium rare.)

3 – Serve the salmon hot.

–adapted to the microwave from a recipe of friends in Marion, Illinois.

A Simple Dinner:  COD APRICOT WITH SOY SAUCE AND SPRINKLED WITH GREEN ONIONS

For 4:

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

–apricot preserves (bottled, one-quarter cup)

–soy sauce (bottled, 3 tablespoons)

–green onions (3 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the cod in a covered baking dish.  In a small mixing bowl, place the apricot preserves, and gradually add the soy sauce, stirring vigorously.  Add a few drops of olive oil, again stirring vigorously.  Then pour the sauce over the cod. Season with pepper.  Sprinkle chopped green onions on top.

2 – Serve the cod and sauce hot.

–cod inspired by Real Simple magazine.

SALMON ORANGE WITH ORANGE ZEST – ORANGE JUICE – SOY SAUCE – HONEY – GINGER – MINCED GARLIC & TOPPED WITH GREEN ONIONS

For 4:

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

–orange zest (1 teaspoon, bottled)

–orange juice (juice of 1 fresh orange squeezed)

–soy sauce (one-quarter cup, bottled)

–honey (one-quarter cup, bottled)

–ginger (1 teaspoon, bottled)

–minced garlic (1 tablespoon, bottled)

–green onions (fresh, 2, chopped)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish with the soy sauce.  Squeeze 1 orange for its juice, atop the salmon.  Season with orange zest, pepper, minced garlic, honey, ginger, and olive oil.  Sprinkle 2 chopped stalks of green onion atop the salmon.

2 – Microwave on high for 7 minutes.  Salmon should be flaky.

3 – Serve the salmon hot.

–salmon adapted from Salmon Recipes (a kindle e-book).

FROM – SCRATCH SALMON TERIYAKI WITH SOY SAUCE – LEMON JUICE – BROWN SUGAR – SESAME SEEDS – DIJON – GINGER – MINCED GARLIC

Note:  We found this easy, homemade teriyaki sauce quite tasty.

For 4:

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

–soy sauce (one-quarter cup)

–lemon juice (3 squirts, bottled)

–brown sugar (2 tablespoons)

–sesame seeds (1 tablespoon, bottled)

–Dijon mustard (1 teaspoon, bottled)

–ginger (1 teaspoon)

–minced garlic (1 teaspoon)

–pepper (no salt)

–olive oil (or sesame seed oil)

1 – In a small mixing bowl, place the soy sauce, lemon juice, brown sugar, sesame seeds, Dijon mustard, ginger, minced garlic, and olive oil (or sesame oil).  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Microwave on high for 7 minutes.  Salmon should be flaky; err on the side of undercooking.

3 – Serve the salmon with sauce hot.

–salmon inspired by Salmon Recipes (Healthy and Delicious Salmon Recipes), a kindle e-book.