An Anniversary Celebration:  BREADED CHICKEN TENDERS SEASONED BY TARRAGON – BAY LEAVES – MINCED GARLIC – PARSLEY AND WITH BUTTON MUSHROOMS & SLICED RED ONION IN BROTH – WHITE WINE SAUCE

One my my favorite recipes.  .  . over 30 years a favorite. . .

For 2:

–3 chicken tenderloins

–plain breadcrumbs (one-third cup, boxed)

–tarragon (2 teaspoons, dried, bottled)

–bay leaves (2, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–button mushrooms (drained, bottled, 1 small can)

–sliced red onion (one-half)

–bone broth (one-eighth cup, packaged)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the onion in a covered baking dish.  Add bone broth and white wine.  Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add extra virgin olive oil and coat the chicken.  Pour in the breadcrumbs; shake well.  When the sauce has finished heating, place the chicken in the baking dish.  Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top.  Finish with a few drops of extra virgin olive oil.

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

4 – Serve the chicken hot, atop, pasta, rice, or couscous.

–chicken adapted from The Microwave French Cookbook.

PARSLEYED WILD COD TARRAGON SPRINKLED BY LEMON JUICE AND TOPPED WITH MUSHROOMS PIECES & STEMS – DICED TOMATOES ON GLUTEN – FREE PASTA

Tarragon works well with cod, as would a side dish of green peas seasoned with the same herb. . .

For 2:

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

–tarragon (dried, bottled, 1 teaspoon)

–lemon juice (bottled, 3 squirts)

–mushrooms (3 tablespoons, canned, drained)

–diced tomatoes (half a can, drained)

–salt and pepper

–extra virgin olive oil

–parsley (dried, 1 tablespoon)

–gluten-free pasta (1 cup; microwave in salted water for 6 minutes; then microwave on 50 percent power for 4 minutes; keep covered for warmth)

1 – Place cod in a covered baking dish.  Drench in lemon juice.  Top with mushrooms and tomatoes.  Then season the whole with tarragon and parsley.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and vegetables hot.

–recipe original.

CHICKEN & GREEN PEAS TARRAGON TOPPED WITH FRESH CHOPPED TOMATO AND IN WHITE WINE

Chicken and peas are both enhanced by the lesser known spice of tarragon. . .

For 2:

–3 chicken tenderloins (organic)

–green peas (1 cup, frozen)

–tarragon (bottled, dried, one-half teaspoon, divided)

–tomato (one, medium, chopped, fresh)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place the green peas in a large, covered, baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil.  Pour in white wine.

2 – Nestle the chicken amid the green peas.  Season the chicken with salt, pepper, tarragon, and extra virgin olive oil.  Top with chopped tomato that has been salted and peppered.

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

4 – Serve the chicken and peas, with tomato, hot.

–recipe original.

COD TARRAGON ROLLED IN GARLIC – HERB BREADCRUMBS & WITH MINCED GARLIC – MUSHROOMS – GREEN ONIONS IN A LEMON – WHITE WINE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

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

–minced garlic (bottled, 1 tablespoon)

–mushrooms (3 or 4 baby bellas, quartered, fresh)

–green onions (3 stalks, chopped, fresh)

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the garlic – herb breadcrumbs on a large plate.  Season the cod with salt, pepper, and olive oil.  Roll in the breadcrumbs.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in white wine.  Drop minced garlic on top of the cod.  Place quartered mushrooms on the side of the cod.  Sprinkle green onions and tarragon on top.  Finish with a few drops of olive oil.

3 – Serve the cod hot.

–cod inspired by Rene Verdon, White House chef during the Kennedy administration.

CHICKEN ROSEMARY – TARRAGON WITH POTATOES – ONION – CELERY – MINCED GARLIC IN WHITE WINE SAUCE WITH A SIDE OF RED BELL PEPPER SLICES & FRESH TOMATO SEASONED WITH ROSEMARY & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–rosemary, tarragon (dried, 1 teaspoon each, divided)

–potatoes (4 small, cut into bite-sized pieces)

–onion (1 small, cut in large chunks)

–celery (fresh, 2 stalks, chopped)

–minced garlic (bottled, 1 tablespoon)

–white wine (one-quarter cup)

–red bell pepper (sliced, 1, fresh)

–tomato (fresh, quartered)

–salt and pepper

–olive oil

1 – Place the potatoes, onion, celery, and minced garlic in a large, covered baking dish.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Add the wine.  Stir.  Microwave on high for 3 minutes.  Set aside.

2 – Place the red bell pepper and the tomato in a covered baking dish.  Add one-eighth cup of water.  Season with salt, pepper, rosemary, minced garlic, and olive oil.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Place the chicken amid the vegetables.  Season with salt, pepper, rosemary, tarragon, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the red pepper and tomato as a side.

–menu designed by Edward Giobbi’s Pleasures of the Good Earth.

HERB GRECIAN CHICKEN WITH OREGANO – TARRAGON – BASIL – THYME – GARLIC ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano, tarragon, basil, thyme (one-quarter teaspoon each)

–garlic (minced, bottled, 1 tablespoon)

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

–lemon (fresh, 1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.  Place in a covered baking dish.

2 – Pour in the white wine.  Season the chicken with oregano, tarragon, basil, thyme, and minced garlic.  Use a few drops of olive oil.  Top with sliced lemon (slice refrigerator cold with a very sharp knife).

3 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken inspired by The Manship restaurant, Jackson, Mississippi.

TARRAGON – MUSTARD COD WITH SAUCE OF DIJON MUSTARD – LEMON – MAPLE SYRUP – TARRAGON – MILK – OLIVE OIL – FAUX BUTTER – CHICKEN BROTH ATOP JASMINE RICE

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

–Dijon mustard (2 tablespoons)

–chicken broth (2 tablespoons)

–lemon juice (2 squirts, bottled)

–maple syrup (2 teaspoons)

–tarragon (dried, bottled, one-quarter teaspoon)

–salt (one-quarter teaspoon)

–pepper (to taste)

–olive oil (2 teaspoons)

–faux butter (Promise margarine, heart-healthy, 1 tablespoon, dotted on cod)

1 – In a small mixing bowl, stir vigorously the Dijon mustard, adding the chicken broth very gradually.  Then add lemon juice, maple syrup, tarragon, salt, pepper, and olive oil.  Stir vigorously.  Set aside.

2 – Place the cod in a covered baking dish.  Pour the sauce on top.  Dot with Promise margarine.

3 – Microwave on high for 8 minutes.

4 – Serve the cod hot, with the sauce atop jasmine rice (for the rice, use the package instructions for microwaving, as brands differ).

–cod adapted from Dr. Gourmet web site.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

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

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

TARRAGON SEA BASS WITH PEPPERS & POACHED IN MILK SAUCE

For 4:

–sea bass (thawed from frozen, size of 4 decks of cards, 1 pound)

–tarragon (bottled, one-quarter teaspoon)

–red bell pepper (one-quarter, fresh, sliced)

–banana peppers (in a jar, sliced, 2 tablespoons)

–cayenne pepper (one-quarter teaspoon)

–milk (almond or dairy, but not soy, 1 cup)

–salt and pepper

–olive oil

1 – Place the milk in a covered baking dish, long enough for the sea bass.  Add red bell pepper and a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the sea bass in the heated milk.  Season with tarragon, salt, pepper, and cayenne pepper.  Place the banana peppers on top.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the sea bass hot, with milk sauce over the top.

–recipe original.

ZESTY BONE – IN CATFISH WITH PAPRIKA – BASIL – TARRAGON – CAYENNE – LEMON JUICE & SEASONED WITH OLIVE OIL

For 2:

–catfish (1, medium, bone-in)

–paprika (1 tablespoon, divided)

–basil (1 teaspoons, divided)

–tarragon (1 teaspoon, divided)

–cayenne (one-half teaspoon, divided)

–lemon juice (2 squirts, divided)

–olive oil

–salt and pepper

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Sprinkle a few drops of olive oil.  Season with paprika, basil, tarragon, salt, pepper, and cayenne.  Turn the catfish over, and repeat the entire procedure.

2 – Microwave on high for 3 minutes.  Then turn the catfish over, and microwave for 3 minutes more.

3 – Serve the catfish hot.

–catfish adapted from Taste of Home web site.