One-Dish Dinner for 2:  ORGANIC CHICKEN TENDERS WITH BROCCOLI FLORETS & BABY DUTCH POTATOES IN A MINCED GARLIC & SRIRACHA – SPICED SAUCE OF WHITE WINE & CHICKEN BONE BROTH

All-in-one makes for easy cooking and quick clean-up.  Also tasty!

For 2:

–4 chicken tenderloins (organic, if possible)

–broccoli florets (from 2 heads, fresh)

–baby Dutch potatoes (8 to 10 small potatoes, halved)

–minced garlic (1 tablespoon, bottled)

–sriracha sauce (one-quarter cup, bottled)

–white wine (one-eighth cup)

–chicken bone broth (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Cut each potato in half, and place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – While potatoes are cooking, cut the florets off 2 heads of broccoli.  Then set aside.

3 – When potatoes have cooked, place the chicken tenders in the middle of the baking dish, each separated from the other.  Add florets around the side.

4 – Season with minced garlic, salt, pepper, and extra virgin olive oil.  Drizzle sriracha sauce over the entire entrée.

5 – Microwave on high for 9 minutes.  When finished, check a center piece of chicken for doneness.  If not cooked, replace in the microwave for 1 additional minute.

6 – Serve the chicken, potatoes, and broccoli hot, spooning the sauce on top.

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

SPICY WILD ATLANTIC COD TOPPED BY GREEN ONIONS WITH A SAUCE OF HOISIN – SRIRACHA – LEMON – CLAM JUICE

The hoisin and sriracha flavors blend well.  This is such a pretty dish. . .

For 2:

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

–green onions (3 stalks, chopped, fresh)

–hoisin sauce (bottled, 3 tablespoons)

–sriracha sauce (bottled, 2 tablespoons)

–clam juice (one-eighth cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Squirt the cod with lemon juice (3 squirts).  Add the clam juice.  Season with salt and pepper.  Place ribbons of hoisin and sriracha sauce up and down the cod.  Top with green onions and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner:  SPICY ATLANTIC COD SRIRACHA TOPPED WITH GREEN & YELLOW DICED ONIONS IN CLAM JUICE SAUCE

A recent study from Italy concluded that including chili peppers in the diet will reduce the likelihood of dying from heart disease and stroke. . .

For 2:

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

–Sriracha sauce (a chili pepper sauce, 2 tablespoons)

–green and yellow diced onions (packaged, 3 tablespoons each)

–clam juice sauce (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add clam juice.  Season, to taste, with salt and pepper. Place the sriracha sauce in ribbons on top of the cod.  Top with green and yellow diced onions.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 minutes.

3 – Serve the cod hot.

–recipe inspired by C. Mabry, chef.

A Simple Dinner:  COD WITH SPICY MARINARA SAUCE SEASONED WITH SRIRACHA

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

–marinara sauce (one-third jar; I used Paul Newman’s cabernet)

–sriracha sauce (3 tablespoons, bottled)

–salt and pepper

–olive oil

1 – Place the marinara sauce in a cooking baking dish.  Add the sriracha sauce and stir well.  Place the cod in the sauce.  Season with salt, pepper, and olive oil.

2 – Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.  You may want to serve on a bed of pasta, rice, quinoa, or couscous.

–inspired by the Hunan restaurant in Carbondale, Illinois.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

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

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

BREADED COD TOPPED WITH FRESH TOMATO – CAPERS – PARSLEY – SRIRACHA IN WHITE WINE SAUCE

For 4:

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

–breadcrumbs (boxed, one-third cup)

–tomato (fresh, chopped, medium)

–capers (2 tablespoons)

–parsley (fresh, 1 handful, chopped)

–sriracha sauce (1 tablespoon; if want very spicy, 2 tablespoons)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the cod in a plastic bag with a little olive oil.  Massage to cover with olive oil.  Season with salt and pepper.  Add breadcrumbs; shake well.  Place the cod in a covered baking dish with the white wine.

2 – In a mixing bowl, place tomato seasoned with salt and pepper, capers, parsley, and sriracha sauce.  Add a few drops of olive oil. Stir gently.  Then place the tomato mixture atop the cod. Finish with a few drops of olive oil.

3 – Microwave the cod for 9 minutes on high.  Test the center to be sure that it is done.  If not, replace in the microwave, on high, for 2 minutes more.

4 – Serve the cod with vegetables hot.

–cod inspired by C. Mabry, chef.

MEDITERRANEAN CHICKEN IN CREAMY & SPICY MARINARA SAUCE WITH FRESH TOMATO – MUSHROOMS – SRIRACHA – PARSLEY – BASIL – SUGAR – MILK

For 4:

–6 chicken tenderloins or breast strips

–marinara sauce (spaghetti sauce; I used Paul Newman’s cabernet; one-third jar)

–tomato (medium, fresh, chopped)

–mushrooms (4 or 5 baby bellas, chopped)

–sriracha sauce (3 tablespoons, bottled)

–parsley (1 handful, fresh, chopped)

–basil (dried, one-half teaspoon)

–sugar (1 teaspoon)

–milk (dairy or almond, not soy; one-quarter cup)

–salt and pepper

–olive oil

1 – Chop the tomato, and season with salt, pepper, and basil.  Place marinara sauce, chopped tomato, chopped mushrooms, sriracha sauce, sugar, milk, and a few drops of olive oil in a covered baking dish.  Stir well.  Microwave on high for 5 minutes.

2 – Season the chicken with salt, pepper, and olive oil  Submerge the chicken in the sauce.  Sprinkle parsley on top.  Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.  When finished, check a center piece for doneness; it not done, replace in microwave for 2 minutes more.

3 – Serve the chicken and sauce hot.

–recipe inspired by C. Mabry, chef.

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

COD SPRINKLED BY GARLIC – HERB BREADCRUMBS WITH YOGURT – SRIRACHA SAUCE SERVED WITH A SIDE SALAD OF SHREDDED CARROT – GREEN ONIONS – LIME JUICE

For 4:

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

–garlic – herb breadcrumbs (boxed, 3 tablespoons)

–yogurt (plain, non-fat, 3 tablespoons)

–Sriracha sauce (bottled, 2 teaspoons)

–shredded carrot (1 cup, raw)

–green onions (2 stalks, chopped)

–lime juice (2 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Sprinkle garlic – herb breadcrumbs on top.  Microwave on high for 6 and one-half minutes.  When finished, keep covered to preserve warmth.

2 – Stir together the yogurt and Sriracha sauce briskly.

3 – Stir together the carrots, green onions (chopped), and lime juice. 

4 – Serve the cod hot, with cold sauce on the side, and the cold carrot salad on the side as well.

–cod inspired by Real Simple magazine.