TARRAGON SALMON & POTATOES TOPPED WITH LEMON SLICES & GREEN ONIONS IN LEMON SAUCE

For 4:

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

–tarragon (bottled, one-half teaspoon)

–potatoes (2, medium, cut into 1-inch pieces, retain peeling)

–green onions (2 stalks, diced)

–lemon (fresh, sliced)

–lemon juice (bottled)

–salt and pepper

–olive oil

 1 – Scrub the potatoes, and then cut into 1-inch pieces, retaining the peeling.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and a few drops of olive oil.  Microwave on high for 8 minutes.

2 – Nestle the salmon amid the potatoes.  Drench in lemon juice.  Season with salt, pepper, tarragon, and olive oil.  With a very sharp knife, slice a lemon, and then place the slices on top of the salmon.  Dice 2 stalks of green onions, and place on top of the lemon slices.  Finish with a drop or two of olive oil.

3 – Microwave on high for 9 minutes.  Salmon should be flaky, but not raw on the inside.

4 – Serve the salmon and potatoes hot.

–salmon and potatoes adapted from Real Simple magazine.

COD SYLVESTRE WITH TARRAGON – GREEN ONIONS – MUSHROOMS IN WHITE WINE – TOMATO SAUCE

For 4:

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

–tarragon (bottled)

–green onions (3 stalks, chopped)

–mushrooms (4 or 5 baby bellas, sliced)

–white wine

–spaghetti sauce (I used Newman’s Own, original)

–salt and pepper

–olive oil

1 – Slice 3 stalks of green onions, and place in a covered baking dish.  Then place 4 or 5 baby bella mushrooms, sliced, in the dish.  Set aside.

2 – In a microwaveable cup, place 2 tablespoons of spaghetti sauce.  Slowly add 1 cup of white wine, stirring constantly.  Season with salt and pepper.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When the white wine/tomato has heated, slowly add to the flour, beating briskly.  Then pour the sauce atop the green onions and mushrooms.  Microwave on high for 3 minutes.  Then stir well.

3 – Place the cod in the sauce, spooning some sauce atop the cod.  Season the cod with salt, pepper, tarragon, and olive oil.  Microwave for 9 minutes on high.

4 – Serve the cod and sauce hot, atop white or brown rice, couscous, quinoa, or pasta (recipes, see the search box on this blog).

–cod adapted from Julia Child’s The French Chef Cookbook (from her television series).

CHICKEN TARRAGON ROLLED IN BREADCRUMBS WITH THYME & BAY LEAVES TOPPED WITH PARSLEY & GREEN ONIONS IN A WHITE WINE – BROTH SAUCE AND ACCOMPANYING CREAM SAUCE

Note:  A favorite chicken dish of the Kennedys in their family dining, and often served at important White House functions.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed)

–tarragon, thyme, bay leaves (2)

–parsley (fresh, 1 handful)

–green onions (fresh, chopped, 2 stalks)

–white wine

–chicken broth (non-fat, low sodium)

–soy creamer (or dairy creamer)

–salt and pepper

–olive oil (the chef used butter)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Then place the chicken in a covered baking dish with enough white wine and chicken broth to form a sauce after cooking.  Season the chicken with tarragon, just a little thyme, and 2 bay leaves.  Top with chopped parsley and chopped green onions (2 stalks).  Add a drop or two of additional olive oil, if desired.

2 – Microwave on high for 8 minutes. 

3 – Place one-fourth cup of soy creamer (or dairy creamer) in a small, microwaveable bowl.  Microwave on high for 1 minute.  (Be careful that it doesn’t bubble up.)

4 – Serve the chicken atop quinoa, rice, couscous, or pasta, with the creamer as an accompanying sauce to be added at the table.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

TARRAGON SALMON WITH GREEN PEAS & ONION SLICES IN BROTH

For 4:

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

–green peas (frozen)

–onion (one-half, medium)

–tarragon (bottled)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup of green peas in a covered baking dish with a little chicken broth.  Slice one-half onion, and place in the dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the peas and onion.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot.

–salmon inspired by Top 50 Most Delicious Salmon Recipes.

SALMON WITH CHIVES – TARRAGON – PARSLEY – LEMON SLICES IN CLAM JUICE & ATOP BOWTIE PASTA

For 4:

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

–chives, tarragon (bottled)

–parsley (fresh)

–lemon juice

–lemon (fresh)

–clam juice (or fish broth)

–bowtie pasta (1 and one-half cups, farfalle)

1 – Place 1 and one-half cups of bowtie pasta in an uncovered baking dish with water to cover.  Season with 1 teaspoon of salt.  Microwave on high for 6 minutes; then microwave on 50 percent power for 8 minutes.  When finished, cover to preserve warmth.

2 – Place salmon in a covered baking dish with a little calm juice.  Drench in lemon juice.  Season with salt, pepper, chives, tarragon, and olive oil.  With a very sharp knife, slice a lemon; place atop the salmon.  Finish with chopped parsley on top.  Microwave on high for 8 minutes.

3 – Serve the salmon hot, atop the pasta.

–salmon adapted from the recipe of Jan Bly, a friend from Marion, Illinois.

A Celebratory Dinner for 2:  POULET VERONIQUE [TARRAGON CHICKEN WITH SEEDLESS PURPLE GRAPES IN WHITE SAUCE WITH WHITE WINE & BROTH]

–4 chicken tenderloins or breast strips

–1 cup of purple grapes, seedless (halve the grapes)

–tarragon (bottled)

–white wine

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, tarragon, and olive oil.  Mix well.  Set aside.

2 – Halve 1 cup of purple grapes.  Place in a covered baking dish.

3 – Place one-third cup of chicken broth in a Pyrex measuring cup.  Add one-third cup of white wine.  Microwave on high for 1 minute.  Place 1 generous tablespoon of flour in a second cup.  When broth-wine sauce has heated, slowly add to the flour, stirring briskly.  Pour atop the purple grapes.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 3 minutes.  Then stir well.

4 – Nestle the chicken amid the sauce with the grapes.  Microwave on high for 5 and one-half minutes.

5 – Serve the chicken and grapes hot, atop jasmine rice (recipe, see the search box on this blog)

–chicken adapted from The Microwave French Cookbook.

BASIL – TOMATO SALMON WITH TARRAGON – CHIVES – LEMON ZEST – CAYENNE IN MARINARA – ONION – SHERRY SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–basil (fresh)

–tarragon, chives, lemon zest, cayenne pepper

–lemon juice (bottled)

–marinara sauce with basil (I used Newman’s Own)

–onion (one-half, sliced)

–sherry (cooking sherry is fine)

–salt and pepper

–olive oil

1 – Slice half an onion and place in a covered baking dish.  Add one-third bottle of marinara sauce/basil to the dish, along with a very small amount of sherry.  Stir.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce/onions.  Drench in lemon juice.  Season with salt, pepper, fresh basil, tarragon, chives, lemon zest, and cayenne pepper (optional).  Add a few drops of olive oil.

3 – Microwave on high for 6 minutes (more because of the sauce).

4 – Serve the salmon and sauce hot, atop pasta if desired (recipe, see search box on this blog).

–salmon adapted from Wolfgang Puck’s web site.

CREAMY HERBED COD WITH MUSHROOMS

–cod (size of 3 decks of cards, one-half pound)

–marjoram, tarragon, parsley (bottled)

–mushrooms (baby bellas, sliced, 6 to 8)

–flour

–milk (dairy or almond, not soy)

–salt and pepper

–olive oil

1 – Slice 6 to 8 baby bella mushrooms, and place in a covered baking dish.  Place one-half cup of dairy or almond milk in a microwaveable cup; microwave on high for 1 minute.  In a separate cup, please 1 tablespoon of flour.  When the milk has heated, slowly (very slowly, in parts), add the milk to the flour, stirring briskly.  Then pour the white sauce atop the mushrooms.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – Place the cod amid the mushrooms and sauce.  Season with salt, pepper, marjoram, tarragon, parsley, and olive oil.  Microwave the cod for 7 minutes.

3 – Serve the cod hot.  I also served the cod atop couscous, with broccoli as a side (for recipes, use the search box on this blog).

–cod inspired by Julia Child.

SEASONED COD WITH TOMATO & ONION IN COCONUT MILK / WHITE RICE / 15 – BEAN VEGETABLE WITH THYME & TARRAGON / BACON – FLAVORED TURNIP GREENS

–cod (size of 3 decks of cards, one-half pound)

–tomato (fresh, medium)

–onion (one-half, medium)

–banana peppers (8 to 10 sliced pieces, bottled, optional)

–cumin, coriander, cilantro, turmeric, ginger (bottled)

–garlic powder

–cayenne pepper (optional)

–coconut milk (one-third cup, canned, lite)

–15 – bean variety (dried; soak overnight)

–thyme, tarragon (bottled)

–turnip greens (canned)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

–white rice (instant, boxed)

1 – Place two-thirds cup of 15 – bean mix in a slow cooker.  Add chicken broth just to the top of the beans.  Season with salt, pepper, thyme, tarragon, and olive oil.  Cook on low for 7 hours; then place setting on “warm” until time for dinner.

2 – Chop the tomato and onion, and place in a covered baking dish with the one-third cup of coconut milk.  Season with salt and pepper.  Microwave on high for 4 minutes.  Place the cod amid the vegetables, in the coconut milk.  Season with cumin, coriander, turmeric, ginger, garlic powder, cayenne pepper (optional), salt, pepper, and cilantro.  Spoon some coconut milk over the cod.  As an option, sprinkle cut banana peppers on top.  Set aside.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered for at least 5 minutes.

4 – Place the turnip greens in a covered baking dish.  Season with pepper and Bac’n pieces.  Microwave on high for 4 minutes.

5 – Microwave the cod on high for 9 minutes, checking toward the last to be sure that milk is not bubbling over.  If so, microwave on 50 percent power for twice the remaining time.

6 – Serve the cod hot, atop the rice, with the turnip greens and beans as sides.

–cod adapted from the food.com web site; other recipes original.

MARINATED CHICKEN WITH TARRAGON & RED WINE / QUINOA IN BROTH / BACON- FLAVORED SPLIT GREEN PEA SOUP WITH POTATOES – ONION – PARSLEY / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS

–4 chicken tenderloins or breast strips

–tarragon (fresh if possible)

–red wine (cooking wine is fine)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–Bac’n pieces

–split green peas (dried; no need to soak overnight)

–baby Dutch potatoes (4, quartered)

–onion (one-half, medium)

–parsley (fresh if possible)

–spring mix salad (one-half package)

–chickpeas (2 small handfuls)

–mushrooms (4, baby bellas)

–salt and pepper

–olive oil

1 – Place two-thirds cup of split green peas in a slow cooker.  Add 4 baby Dutch potatoes, quartered.  Add one-half sliced onion.  Add 1 handful of chopped parsley.  Place 2 cups of chicken broth in the cooker with the vegetables.  Do NOT salt.  Add pepper to taste and a few drops of olive oil.  Cook on low for 6 hours; when finished, place setting on “warm” until time for dinner.

2 – Marinate the chicken overnight in the refrigerator, in red wine and with tarragon.  When ready to cook, pour out the marinade.  Place the chicken in a covered baking dish with a small portion of red wine.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

3 – Measure two-thirds cup of quinoa in a covered baking dish.  Add 1 and one-third cups of chicken broth.  Season with a few drops of olive oil.  Stir well.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

4 – Place one-half package of spring mix salad greens in a mixing bowl.  Add 2 small handfuls of chickpeas.  Slice 4 baby bella mushrooms, and add to the bowl.  Season with salt and pepper.  Use your favorite salad dressing.  Stir well.

5 – Microwave the chicken for 5 minutes on high.

6 – Serve the salad as a first course, the soup as a second, and the chicken atop the quinoa as a third course.

–chicken adapted from To the Taste of a King; other recipes original.

CRUSHED WALNUT SALMON SPREAD WITH HORSERADISH AND TOPPED WITH TARRAGON – CHIVES – PARSLEY / CHICKPEA SALAD WITH GREEN ONIONS

–salmon (size of 3 decks of cards, one-half pound)

–toasted walnuts (half a dozen, crushed)

–horseradish (bottled)

–tarragon (fresh if possible)

–chives (bottled)

–parsley (fresh if possible)

–chickpeas (canned)

–green onions (2 stalks, sliced)

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Crush toasted walnuts by placing them in a plastic bag, and then hammering with the back of an ice cream spoon.  Season with salt and pepper.  Spread a generous amount of horseradish over the top of the salmon.  Sprinkle the crushed walnuts on top.  Season with tarragon, chives, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.

2 – Rinse a can of chickpeas.  Place one-half can in a serving bowl.  Rinse and then chop 2 stalks of green onions.  Add to the chickpeas.  Season the dish with salt, pepper, and olive oil.

3 – Serve the salmon hot, with the chickpea salad as a side.  I also served small Dutch potatoes and broccoli (for recipes, use the search box on this blog).

–salmon adapted from real Alaskan seafood web site; chickpeas original.

TARRAGON COD WITH GARLIC & LEMON IN WHITE WINE SAUCE / DUTCH POTATOES / TARRAGON GREEN PEAS WTH MUSHROOMS & ONION / GREEN SALAD WITH TOMATO – ZUCCHINI – BANANA PEPPER IN ITALIAN DRESSING

–cod (size of 3 decks of cards, one-half pound)

–tarragon (fresh if possible)

–garlic powder

–lemon juice

–white wine (cooking wine is fine)

–plain breadcrumbs

–salt and pepper

–olive oil

–Dutch potatoes (small)

–green peas (packaged, steamable)

–mushrooms (6 to 8, sliced)

–onion (one-half, chopped)

–salad greens

–tomato (medium, fresh)

–basil (fresh if possible)

–zucchini (1, small)

–banana pepper (one-half)

–Italian salad dressing

1 – Place 8 to 10 small Dutch potatoes in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place cod in a covered baking dish.  Drench in lemon juice; then add a little white wine.  Season with salt and pepper.  Sprinkle with plain breadcrumbs, and then with tarragon.  Pour a few drops of olive oil on top.  Set aside.

3 – Wash and slice mushrooms; place in covered baking dish with a very small amount of water.  Add one-half chopped onion.  Season with salt, pepper, olive oil, and tarragon.  Microwave on high for 4 minutes.  Microwave a steamable package of green peas for 5 and one-half minutes.  Let sit 1 minute.  Then pour green peas atop the mushrooms and onion.  Season with salt, pepper, and olive oil.  Stir gently.  Keep covered to preserve warmth.

4 – Place one-half package of salad greens in a mixing bowl.  Wash and then chop a medium-sized tomato.  Season the tomato with salt, pepper, and basil.  Place in the bowl.  Add 1 chopped zucchini and one-half chopped banana pepper.  Season the salad greens and vegetables with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

5 – Microwave the cod for 6 minutes on high.

6 – Serve the salad as a first course.  Then serve the cod hot, with the green peas and potatoes as sides.

–recipes original.

BACON – FLAVORED CHICKEN TOPPED BY GREEN ONIONS AND WITH MUSHROOMS – TARRAGON – GARLIC IN WHITE WINE – BRANDY SAUCE / ASPARAGUS WITH LEMON ZEST / BUTTER LETTUCE SALAD WITH CARROTS – TOMATO – YELLOW SQUASH IN SESAME – GINGER DRESSING

–4 chicken tenderloins or breast strips

–Bac’n pieces

–green onions (2 stalks)

–mushrooms (baby bellas, 6 to 8)

–tarragon (fresh if possible)

–white wine (cooking wine is fine)

–brandy (buy a small, inexpensive bottle)

–garlic powder

–asparagus (fresh, 10 stalks)

–lemon zest (lemon peel, bottled)

–salt and pepper

–olive oil

–butter lettuce (one-half package)

–miniature carrots (about a dozen)

–tomato (1, medium, fresh)

–yellow squash (2, small)

–sesame – ginger dressing (I used Paul Newman’s)

1 – Wash and quarter the mushrooms.  Place in a covered baking dish with a little white wine and a little brandy.  Season with salt, pepper, tarragon, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Nestle the chicken amid the mushrooms.  Season with salt, pepper, Bac’n pieces, tarragon, garlic powder, and olive oil.  Cut the green onion stalks into one-half inch pieces.  Sprinkle atop the chicken and mushrooms.  Set aside.

2 – Place the asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of butter lettuce in a mixing bowl.  Slice the miniature carrots into one-fourth inch pieces.  Chop the tomato, and then season with salt and pepper.  Peel and slice the squash into small pieces.  Place all vegetables in bowl with the lettuce.  Season with salt and pepper.  Add sesame – ginger dressing to taste.  Stir well.

4 – Microwave the chicken for 5 and one-half minutes on high.

5 – Serve the salad as a first course.  Then serve the chicken hot, with the asparagus as a side.

–chicken adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

FETA SALMON WITH TARRAGON & LEMON PEPPER / LEMONY ASPARAGUS / BABY SALAD GREENS WITH PEANUTS – TOMATO – BROCCOLI – BANANA PEPPER IN HONEY & OLIVE OIL DRESSING

–salmon (size of 3 decks of cards, one-half pound)

–tarragon (fresh if possible)

–lemon pepper (bottled)

–feta cheese (one-half small container)

–asparagus (fresh, 1 bunch)

–baby salad greens (one-half package)

–peanuts (1 handful)

–tomato (1, fresh, medium)

–broccoli (one-half head, florets only)

–banana pepper (one-half, minced, small size

–honey

–extra virgin olive oil

–olive oil

–salt and pepper

1 – Dump one-half package of baby salad greens in a mixing bowl.  Add 1 handful of peanuts.  Chop the tomato, season with salt and pepper, and add to the bowl.  Cut the florets from one-half head of broccoli, and break apart to be bite-sized; add to the bowl.  Mince one-half banana pepper.  Season with salt, pepper, honey, and extra virgin olive oil.  Refrigerate until time for dinner.

2 – Place salmon in a covered baking dish with a little water.  Season with salt, pepper, tarragon, lemon pepper, and olive oil.  Spread one-half container of feta cheese on top.  Set aside.

3 – Cut undesirable ends off the asparagus.  Place the tips and some stalk in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the salmon for 5 minutes.

5 – Serve the salad as a first course.  Then serve the salmon hot, with the asparagus as a side.

–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.

OVEN FRIED COD ROLLED IN WHOLE WHEAT BREADCRUMBS ACCOMPANIED BY HOMEMADE TARTAR SAUCE WITH CHIVES – TARRAGON – PARSLEY – CAPERS / PARSLEYED BABY DUTCH POTATOES / BROCCOLI / BARBECUED PINTO BEANS WITH VIDALIA ONION IN CHICKEN BROTH

–cod (size of 3 decks of cards, one-half pound)

–whole wheat chicken stuffing (boxed)

–chives (bottled)

–tarragon (fresh if possible)

–Italian parsley (fresh if possible)

–capers (12 or so, bottled)

–mayonnaise

–salt and pepper

–olive oil

–broccoli (1 head, fresh)

–baby Dutch yellow potatoes (one-half package)

–pinto beans (dried; soak overnight)

–Vidalia onion (1, medium)

–chicken broth (non-fat, low sodium)

–barbecue sauce (bottled; I use Bull’s Eye Original)

1 – Place two-thirds cup of pinto beans in a slow cooker.  Add 2 cups of chicken broth and 1 cup of barbecue sauce.  Slice an onion and add to the cooker.  Season with one-half teaspoon of salt and a little olive oil.  Cook on high for 6 hours.  When finished, keep on warm setting until time for dinner.

2 – Place a generous amount of whole wheat chicken stuffing on a plate.  Place the cod on top.  Drizzle olive oil generously.  Roll the cod in the breadcrumbs.  Place in a covered baking dish with a very tiny amount of water (just for steaming).  Set aside.

3 – Place one-half package of baby Dutch potatoes in a mixing bowl.  Rinse well.  Then place on cutting board, cutting into 1-inch size pieces.  Place in a covered baking dish with 1 inch of water.  Microwave for 12 minutes on high.

4 – Place 3 tablespoons of mayonnaise in a small bowl.  Season with chives, tarragon, capers, and minced parsley.  Stir well.  Keep in refrigerator until time for dinner.

5 – Cut the stalk from a head of broccoli, leaving the stems and florets.  Arrange in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

6 – Microwave the cod for 6 minutes.

7 – Serve the cod accompanied by the tartar sauce, hot, with the beans, broccoli, and potatoes as sides.

–recipe for tartar sauce from The Best of French Cooking; other recipes original.

CHICKEN TENDERS WITH SWEET ONION BALSAMIC RELISH / GREEN PEAS TARRAGON / BROWN RICE WITH BROTH

–4 chicken tenderloins or breast strips

–Vidalia onion (1, medium)

–balsamic vinegar

–thyme and oregano (fresh if possible)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

–brown rice (boxed, 5 – minute cooking)

–chicken broth (non-fat, low sodium)

1 – Slice a Vidalia onion, and place in a covered baking dish with a little balsamic vinegar.  Season with salt, pepper, thyme, oregano, and olive oil.  Microwave on high for 3 minutes.  When finished, nestle the chicken tenders in the midst of the sauce.  Season the tenders with salt, pepper, thyme, oregano, parsley, and olive oil.  Set aside.

2 – Place the green peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 minutes.

3 – Place two-thirds cup of brown rice in a covered baking dish with two-thirds cup of chicken broth.  Season with salt and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Serve the chicken hot, atop the brown rice, with the peas as a side.

–chicken adapted from food network web site; other recipes original.

COLD HERBED SALMON WITH FETA MAYONNAISE / FRENCH BALSAMIC POTATO SALAD WITH WHITE WINE – TARRAGON – GREEN ONION – OLIVE OIL / TOMATO SLICES WITH SWEET PICKLE RELISH & GREEN OLIVES

Note: Prepare ahead of time.

 

–salmon (size of 3 decks of cards, one-half pound)

–herbs de provence (bottled; tarragon, marjoram, basil, oregano, basil)

–potatoes (5, small, red)

–white wine (cooking wine is fine)

–tarragon (bottled)

–green onion (3 stalks)

–extra virgin olive oil

–mayonnaise

–lemon juice

–capers (bottled)

–feta cheese (half a small package)

–salt and pepper

–balsamic vinegar

–tomato (sliced, fresh, large)

–pickle relish

–green olives

 

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and herbs de provence.  Microwave for 4 and one-half minutes on high.  When finished, let cool, and then place in refrigerator until time for dinner.

2 – Place 4 tablespoons of mayonnaise in a small mixing bowl.  Season with lemon juice, salt, and pepper.  Add about 12 capers.  Pour in the feta cheese.  Stir.  Refrigerator until time to serve.

3 – Slice the potatoes one-quarter inch thick.  Place in a covered baking dish with 1 inch of water.  Season with salt and pepper.  Microwave for 15 minutes on high.  Let cool.  Drain water.  Add 1 inch of white wine.  Sprinkle with tarragon, salt, and pepper.  Cut green onion into one-half inch pieces, and add to the potatoes.  Sprinkle balsamic vinegar over the potatoes, and sprinkle extra virgin olive oil also.  Stir gently.  Do not refrigerate.  Serve room temperature.

4 – Slice the large tomato into thick slices.  Season with salt and pepper.  Arrange on a plate.  Place sweet pickle relish in the center of each slice of tomato.  Drop green olives around the plate.

5 – Place a tablespoon of the feta mayonnaise in the center of each portion of salmon.

6 – Serve the salmon cold, with the feta mayonnaise on top.  Serve with room-temperature potato salad and cold tomato slices.

–salmon and tomatoes adapted from Instant Gourmet; French potato salad adapted from a recipe of a friend in Shakopee, Minnesota.

CURRIED COD WITH COCONUT MILK – TOMATO – ONION – GARLIC / WHITE RICE / GREEN PEAS TARRAGON

–cod (size of 3 decks of cards, one-half pound)

–coconut milk (canned)

–green curry paste (bottled)

–tomato (1, medium)

–onion (one-half, medium)

–garlic salt

–white rice (instant, boxed)

–salt and pepper

–olive oil

–green peas (one-half package, frozen)

–tarragon (fresh if possible)

1 – Slice the onion, and place in a covered baking dish.  Chop the tomato, and season with salt, pepper, and garlic salt; place in the baking dish.  Stir, briskly, 1 tablespoon of green curry paste into one-third cup of coconut milk.  Pour over the onion and tomato.  Microwave for 3 minutes on high.  Nestle the cod amid the onion, tomato, and coconut milk.  Season with salt, pepper, and garlic salt.  Set aside.

2 – Place the green peas in a covered baking dish with a little water.  Season with salt, pepper, tarragon, and olive oil.  Microwave for 4 minutes on high.

3 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes on high.  Let sit for at least 5 minutes.

4 – Microwave the cod for 6 minutes on high, and then for 6 minutes more on 50 percent power.

5 – Serve the cod with vegetables on top of the white rice, with the green peas as a side.

–recipes original.

BARBECUED COD WITH ONION / WHITE RICE / GREEN PEAS TARRAGON

–cod (size of 3 decks of cards, one-half pound)

–barbecue sauce (bottled)

–onion (one-half, medium)

–white rice (instant)

–green peas (frozen, packaged)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the cod on top of the onion.  Season with salt, pepper, and olive oil.  Pour barbecue sauce on top of the cod, not too much.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place the green peas in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

4 – Microwave the cod for 6 minutes.  Cod is done when it begins to break apart.

5 – Serve the cod, hot, on top of the white rice, with the green peas as a side.

–recipes original.

ROSEMARY CHICKEN WITH BLUEBERRIES – ONION – MAPLE SYRUP / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–rosemary (fresh if possible)

–blueberries (1 cup)

–onion (one-half, medium)

–maple syrup (one-fourth cup)

–salt and pepper

–olive oil

–green peas (frozen, packaged)

–tarragon

 

1 – Slice the onion and place in a covered baking dish.  Add the blueberries and maple syrup, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.  Then nestle the chicken amid the blueberry sauce.  Season with salt, pepper, rosemary, and olive oil.  Set aside.

2 – Place the peas in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Microwave the chicken for 6 minutes (more because of the bulk of the blueberry sauce).

4 – Serve the dinner hot.

–chicken adapted from Driscoll’s web site (berry producer); peas original.

GARLIC – HERB SALMON IN WHITE WINE – ONION SAUCE / TARRAGON POTATOES / BROCCOLI WITH HOT SAUCE

–salmon (size of 3 decks of cards, one-half pound)

–garlic – herb breadcrumbs

–onion (one-half, medium)

–white wine (cooking wine is fine)

–salt and pepper

–olive oil

–potatoes (red, 2, medium)

–tarragon

–broccoli (1 medium stalk, fresh)

–hot sauce (like Tabasco)

 

1 – Scrub the potatoes.  Then cut into 1 – inch pieces.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 15 minutes.

2 – Slice the onion, and place it in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion and wine.  Drench in a little wine.  Season with salt and pepper.  Sprinkle garlic – herb breadcrumbs lightly over the top.  Finish with a little olive oil.  Set aside. 

3 – Cut the stalk off the broccoli, leaving the stems and florets.  Break apart the florets.  Place in a covered baking dish with 1 inch of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, return to the microwave for 1 minute more.

4 – Serve the salmon hot, with the potatoes and broccoli as sides, also hot.

–recipes original.

TARRAGON SALMON WITH ONION SAUCE / BARBECUED BEANS WITH TOMATO & ONION

–salmon (size of 3 decks of cards, one-half pound)

–tarragon

–onion (one-half, medium)

–salt and pepper

–olive oil

–great Northern beans (canned)

–tomato (1, medium)

–onion bits (bottled)

–barbecue sauce (bottled)

 

1 – Slice the onion and place in the bottom of a covered baking dish, with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the salmon on top of the onion.  Season with salt, pepper, tarragon, and olive oil.  Set aside.

2 – Chop the tomato and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.  Add the canned beans to the baking dish with one-quarter cup of barbecue sauce.  Stir all together.  Season with pepper, onion bits, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.  When finished, cut into the center of the salmon to be sure that it is done.  If not, replace in the microwave for 1 minute.

4 – Serve the salmon hot, with the beans as a side.

–salmon adapted from Real Simple; beans original.

A Simple Dinner:  DEJON COD WITH TARRAGON & WHITE WINE / PARMESAN TOMATOES

–cod (size of 3 decks of cards, one-half pound)

–dejon mustard

–lemon juice

–tarragon

–white wine

–salt and pepper

–olive oil

–tomatoes (2, medium)

–Parmesan cheese

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  In a small bowl, mix together 2 tablespoons of mustard and a little wine.  Pour over the cod.  Season the cod with tarragon, salt, pepper, and olive oil.  Set aside.

2 – Wash the tomatoes, and then slice each into half parts.  Place in a covered baking dish, and season with salt, pepper, and olive oil.  Sprinkle Parmesan cheese on top of the tomatoes.  Microwave on high for 2 minutes.

3 – Microwave the cod for 6 minutes, until it begins to break apart.

4 – Serve the dinner hot.

–cod adapted from Real Simple (the web); tomatoes from the web.

BUTTERY SALMON WITH TARRAGON AND LEMON IN WHITE WINE / OPEN – FACED TOMATO PIE WITH PARMESAN – FETA – GREEN ONIONS

–salmon (size of 3 decks of cards, one-half pound)

–tarragon

–lemon juice

–white wine

–salt and pepper

–Promise Activ margarine (heart-healthy)

–tomatoes (fresh, 3 medium)

–Parmesan cheese

–feta cheese

–green onions (3 stalks)

–olive oil

–whole wheat English muffins (2)

 

1 – Break apart the English muffins, covering the bottom of a large, wide-mouthed, covered baking dish.  Cut off the end of the tomatoes, and then slice in half.  Place the tomatoes on top of the broken muffins.  Season with salt, pepper, a generous amount of feta and Parmesan.  Wash the green onions, and then slice into pieces about half an inch long.  Place the onions on top of the cheese.  Season the whole with olive oil.  Cook on high in the microwave for 10 minutes.  Let stand, uncovered, for at least 5 minutes.

2 – Place the salmon in the bottom of a covered baking dish.  Add one-quarter cup of white wine.  Drench the salmon in lemon juice.  Season with salt, pepper, and tarragon.  Dot with margarine, a generous amount.  Microwave on high for 4 and one-half minutes.  When finished, check to be sure that center is done.  If not, replace in microwave for 1 minute more.

3 – Serve the dinner hot.  I also added kale with faux bacon and garlic, which can be found by using the search box in this blog.

–salmon adapted from Taste of Home web site; tomato pie original.

SPICY TARRAGON CHICKEN WITH MUSHROOMS, POTATOES, & ONION IN WINE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–salt and pepper

–olive oil

–garlic powder

–mushrooms (5 baby bellas)

–diced potatoes (canned)

–green onions (2 stalks)

–Worcestershire sauce

–white wine (cooking wine is fine)

–tarragon

–cayenne pepper

–broccoli (1 head, fresh)

–hot sauce (such as Tabasco)

 

1 – Empty a can of potatoes in a large, wide-mouthed, covered baking dish.  Slice mushrooms and green onions, and place on top of the potatoes.  Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and garlic powder.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the chicken on top of the vegetables in the baking dish.  Sprinkle with Worcestershire sauce, cayenne pepper, and tarragon.  Add a bit more olive oil on top.  Add 1 inch of wine.  Cook on high in the microwave for 9 minutes.

2 – Cut the florets and some stem from the stalk of broccoli.  Cut into large pieces.  Place the broccoli in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

3 – Serve the dinner hot.  Put hot sauce on the top to serve with the broccoli.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; broccoli original.

A Simple Dinner:  TARRAGON CHICKEN WITH WHITE WINE & BROTH / GREEN BEANS WITH ALMONDS / DILLED CARROTS

Note:  I got this dinner on the table in 10 minutes, though I admit that I hurried.

–4 chicken tenderloins or breast strips

–tarragon

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–plain breadcrumbs

–salt and pepper

–olive oil

–green beans (frozen)

–almonds (12)

–miniature carrots (packaged)

–dill

 

1 – Place 2 handfuls of green beans in a covered baking dish.  Sprinkle almonds on top.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 3 minutes.

2 – Place 12 miniature carrots in a covered baking dish.  Season with salt, pepper, dill, and olive oil.  Cook on high in the microwave for 3 minutes.

3 – Place the chicken in a plastic bag.  Add a small amount of olive oil.  Season with salt and pepper.  Add one-fourth cup of plain breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Add chicken broth and white wine just to cover.  Season with tarragon and a little more olive oil.  Cook on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; carrots adapted from a friend’s recipe, Shakopee, Minnesota; green beans original.

A Simple Dinner:  HERBED SALMON, POTATOES, & CAULIFLOWER

Note:  This easy dinner takes 35 minutes of microwaving time.

 

–salmon (size of 3 decks of cards, one-half pound)

–tarragon, rosemary, thyme, basil, marjoram, parsley

–salt and pepper

–olive oil

–potatoes (2, medium)

–cauliflower (1 head)

 

1 – Scrub the jackets of the potatoes.  Cut into 1 – inch pieces.  Place in a covered baking dish.  Add 2 inches of water.  Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

2 – Wash the cauliflower, and cut off the florets.  Place in one layer in a wide-mouthed, covered baking dish.  Add 2 inches of water. Season with salt, pepper, all herbs, and olive oil.  Microwave for 15 minutes on high.  When finished, keep covered to preserve warmth.

3 – Place salmon in a covered baking dish, with a little water.  Season with salt, pepper, all herbs, and olive oil.  Cook on high in the microwave for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, replace in the microwave for 1 minute.

4 – Serve the dinner hot.

–recipes original.

A Simple Dinner:  ROSEMARY – TARRAGON CHICKEN / OVEN FRIED OKRA WITH CRUSHED CROUTONS

–4 chicken tenderloins or breast strips

–rosemary, tarragon (fresh if possible)

–garlic powder

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–okra (cut, frozen)

–croutons (seasoned, packaged)

 

1 – Place chicken in a covered baking dish.  Add a little chicken broth.  Season with tarragon, rosemary, garlic powder, salt, pepper, and olive oil.  Set aside.

2 – Place 2 cups of okra in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 4 minutes in the microwave, and then cook on 50 percent power for 8 minutes.  Check from time to time to be sure that liquid is not bubbling over.  Pour one-third cup of croutons in a plastic bag.  Crush with fist on the kitchen counter.  Add the crushed croutons to the okra and stir well.  Cook for 1 minute, uncovered, in the microwave on high.  When finished, cover to preserve warmth.

3 – Cook the chicken on high in the microwave for 5 minutes.

4 – Serve the dinner hot.

–chicken adapted from the web; okra original.

HERBED SALMON WITH FAUX CREAM SAUCE / SPINACH – CHARD – KALE

–salmon (size of 3 decks of cards, one-half pound)

–dill, tarragon, marjoram, thyme, rosemary (fresh if possible)

–mayonnaise

–plain yogurt (non-fat)

–white wine

–onion (one-half)

–spinach – chard – kale (packaged)

1 – Chop onion and place in covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, and olive oil.  Cook on high in microwave for 3 minutes.  Set aside.

2 – Place the spinach – chard – kale mixture in a wide-mouthed, large, covered baking dish.  Season with salt, pepper, and olive oil.  Add 1 inch of water.  Cook on high for 5 minutes.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in small, microwaveable bowl.  Season with salt and pepper.  Stir well.  Microwave on high for 45 seconds.

4 – Place the salmon on top of the onion in baking dish.  Season with all the herbs, plus salt, pepper, and olive oil.  Cook in the microwave on high for 4 and one-half minutes.  When finished, test the center to be sure that it is done.  If not, replace in microwave for 1 minute more.  Spoon the hot yogurt – mayonnaise sauce over the salmon.

5 – Serve the meal hot.

–salmon adapted from The Best of French Cooking; vegetable original.

CHICKEN WITH GREEN GRAPES & TARRAGON / WHITE RICE / CAESAR SALAD WITH AVOCADO, TOMATO, FETA, & WALNUTS

–4 chicken tenderloins or breast strips

–green grapes (large bunch)

–tarragon (fresh if possible)

–chicken broth (non-fat, low sodium)

–white wine (cooking wine is fine)

–fine plain breadcrumbs (boxed)

–salt and pepper

–olive oil

–white rice (instant)

–salad greens

–tomato (1 medium)

–avocado (one-half medium)

–walnuts (a handful)

–feta cheese

–Caesar salad dressing

 

1 – Wash grapes.  Then split each grape lengthwise.  Place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, tarragon, and olive oil.  Cook in the microwave on high for 3 minutes.  Set aside.

2 – Place chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in one-third cup of breadcrumbs.  Shake well.  Place on top of grapes in the baking dish.  Season with tarragon and a little more olive oil.  Set aside.

3 – Measure two-thirds cup of rice in wide-mouthed, large, covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt.  Cook on high in the microwave for 3 minutes.  Let sit for at least 5 minutes.

4 – Pour one-half package of salad greens in a mixing bowl.  Chop the tomato, season with salt and pepper, and add to bowl.  Add one-half cup of feta cheese to the bowl, along with the walnuts.  Stir well.  Add Caesar dressing to taste.  Wash an avocado, and then slice one-half in small pieces.  Fold gently into the salad.

5 – Serve the chicken on top of the rice, hot, and serve the salad cold as an appetizer first.

–adapted from The French Microwave Cookbook; salad original.

CHICKEN WITH CARROTS & ONIONS / CORNBREAD STUFFING / GREEN PEAS TARRAGON

–4 chicken tenderloins or breast strips

–carrots (3, medium)

–onion (one-half)

–chicken broth (non-fat, low sodium)

–cornbread stuffing (boxed)

–green peas (frozen, half a package)

–tarragon (fresh if possible)

–salt and pepper

–olive oil

 

1 – Slice the onion and place in the bottom of a covered baking dish.  Peel and slice the carrots into one-quarter inch pieces, and place in the dish.  Season with salt and pepper and just cover with chicken broth.  Cook on high in the microwave for 4 minutes.  Set aside.

2 – Place one-half box of cornbread stuffing in a covered baking dish.  Just cover with chicken broth.  Cook on high in the microwave for 3 minutes.

3 – Place the green peas in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Cook on high in the microwave for 4 minutes.

4 – Nestle the chicken within the onion and carrots.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

5 – Serve the dinner hot, with the chicken sauce on top of the cornbread stuffing.

–recipes original.

CHICKEN TARRAGON WITH WHITE WINE, THYME, AND PARSLEY / NOODLES

–4 chicken tenderloins or breast strips

–tarragon, thyme, parsley (fresh if possible)

–white wine (cooking wine is fine)

–onion (1 medium)

–fine plain breadcrumbs (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–noodles (pasta)

 

1 – Pour 1 cup of noodles in uncovered baking dish.  Add water to cover the noodles, and then season with salt (one-half teaspoon).  Cook on high in the microwave for 2 and one-half minutes, and then on 50 percent power for 8 and one-half minutes.  Cover when finished to preserve warmth.  Do not drain yet.

2 – Slice 1 onion, and place in bottom of covered baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with tarragon (generously) and a small amount of thyme and parsley.  Place 1 bay leaf in the liquid.  Then add salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

3 – Place the chicken in a plastic bag.  Season with tarragon, parsley, thyme, salt, pepper, and olive oil.  Add one-third cup of breadcrumbs.  Shake well.  Add to chicken broth, wine, and onion.  Season a little more with olive oil.  Cook on high in the microwave for 5 minutes. 

4 – Drain noodles.  Add a little olive oil.

5 – Serve the chicken tarragon on top of the noodles, hot.

–adapted from the White House Chef Cookbook.

DILLED SALMON WITH TOMATO-AVOCADO-FETA-ONION SALSA / DILLED POTATOES/ GREEN PEAS TARRAGON

–salmon (size of 3 decks of cards)

–olive oil

–salt and pepper

–dill (fresh if possible)

–tomato (medium, 2 slices)

–avocado (one-half)

–feta cheese (one-fourth package)

–onion (medium, one-fourth)

–potatoes (2, medium)

–green peas (frozen, one-half package)

–tarragon (fresh if possible)

 

1 – Place the salmon in a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Add a little water to the dish.  Set aside.

2 – Scrub the potato skins.  Cut to one-inch pieces.  Add 1 inch of water to a covered baking dish.  Season with dill, salt, pepper, and olive oil.  Cut on high in the microwave for 15 minutes.  Check to be sure that water has not boiled away, if lid is not tight.

3 – Place green peas in a covered baking dish.  Season with tarragon, salt, pepper, and olive oil.  Add an inch of water.  Cook on high in the microwave for 5 minutes.

5 – Chop the tomato, avocado, onion, and place in mixing bowl.  Add feta cheese.  Sprinkle dill, salt, pepper, and olive oil over the whole.  Stir well.  Change to serving bowl.

6 – Cook the salmon on high in the microwave for 4 and one-half minutes.  Test the center to see that it is done.  If not, return to microwave for 1 minute.

7 – Serve the salmon, potatoes, and green peas hot, and the salsa beside the salmon, cold.

–salmon and potatoes adapted from Real Simple; green peas and salsa original.

TARRAGON CHICKEN SALAD / CAJUN OKRA WITH TOMATO

–4 chicken tenderloins or breast strips

–apple (three-fourth’s, medium)

–walnuts (one-half cup, pieces and halves)

–tarragon (fresh if possible)

–okra (1 cup, fresh)

–tomato (medium)

–Cajun seasoning

–salt and pepper

–mayonnaise

–olive oil

 

1 – Place the chicken in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a little water.  Cook the chicken on high in the microwave for 5 minutes.  Set aside.

2 – Chop the tomato.  Place in a tightly covered baking dish.  Season with salt, pepper, Cajun seasoning, and olive oil.  Add one-fourth cup of water.  Microwave on high for 5 minutes.  Set aside.

3 – Slice the okra lengthwise (be careful of your fingers!).  Place the okra in the baking dish with the tomato sauce, all in one layer, folded into the tomato sauce.  Season with salt, pepper, Cajun seasoning, and olive oil.  Check to be sure that there is sufficient liquid to microwave for 15 minutes, and then microwave for the 15.  (Be sure cover is airtight.)

4 – Peel the apple with a vegetable peeler.  Chop into very fine pieces.  Add to mixing bowl.  Season with salt and pepper.

5 – Mince the chicken with a knife, finely.  Add to the mixing bowl with the apple.

6 – Add the walnuts.

7 – Add 2 to 3 tablespoons of mayonnaise to the chicken, apple, and walnuts.  Stir well.  Sprinkle more tarragon on top.  Place chicken salad in the refrigerator to cool, while the okra cooks.

8 – Serve the chicken salad cool and the okra with tomato hot.

–chicken salad adapted from a recipe of my husband’s college roommate; okra with tomato inspired by City Grocery, Oxford, Mississippi.

ITALIAN CHICKEN NUGGETS / BRUSSELS SPROUTS WITH PARMESAN AND ONION / TARRAGON CARROTS

–4 chicken tenderloins or breast strips

–2 eggs

–milk (dairy, soy, or almond, 1 tablespoon)

–cornbread stuffing mix (packaged)

–olive oil

–salt and pepper

–basil, oregano, garlic powder, paprika

–Brussels sprouts (one-half package, fresh)

–Parmesan cheese

–onion (one-half, medium)

–carrots (4)

–tarragon (fresh if possible)

 

1 – Place chicken on a plate.  Cut into pieces about 1 inch wide.  Season the chicken with salt, pepper, basil, oregano, and garlic powder.  Crack eggs in a bowl, adding the milk.  Place the chicken in the egg and milk solution.  Place cornbread stuffing mix in a plastic bag.  Pound with fist on the bag, mincing the stuffing.  Dump the stuffing onto a plate.  With a fork, lift each chicken piece from the egg and milk solution and roll in the breading.  Then place in a covered baking dish.  When finished, add a little water to the dish.  Sprinkle the chicken with paprika.  Add a little olive oil.  Set aside.

2 – Cut each Brussels sprout into two pieces.  Place in large, wide-mouthed, covered baking dish.  Chop the onion.  Season with salt, pepper, and olive oil.  Add 1 and one-half inch of water.  Cook on high in the microwave for 15 minutes.  When finished, lift the cover and sprinkle Parmesan cheese, generously, on top.  Recover to preserve warmth and to melt the cheese.

3 – Peel and slice the carrots.  Place in a baking dish.  Season with salt, pepper, tarragon, and olive oil.  Add a small amount of water.  Cook on high for 4 minutes in the microwave.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve hot.

–chicken nuggets adapted from food.com; Brussels sprouts and carrots original.

COD & WILD RICE SALAD / TOMATO PIE WITH PARMESAN & OREGANO

Note:  The cod and rice salad is for four servings.  Prepare ahead of time, and refrigerate for at least two hours.

–cod (the size of 3 decks of cards, one-half pound

–long grain & wild rice (boxed, 6 ounces)

–onion

–red bell pepper

–marjoram, thyme, tarragon (fresh if possible)

–salt and pepper

–olive oil

–red wine (cooking wine is fine)

–tomatoes (2 large, vine-ripened if possible)

–Parmesan cheese

–buttery crackers (Ritz or Breton is good)

–oregano (fresh if possible)

 

1 – Prepare the cod and rice salad to be refrigerated for at least two hours.  Place the cod in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Cook for 6 minutes in the microwave on high.  Set aside to cool.

2 – Cook the entire box of long and wild rice.  Place in covered, large-mouthed baking dish.  Add 2 cups of water and a little olive oil and salt.  Cook for 5 minutes on high; then cook for 15 minutes on 50 percent power.  Set aside to cool.

3 – Chop bell pepper and onion.  Place in covered baking dish with an inch of water.  Cook for 4 minutes in the microwave on high.  Set aside to cool.

4 – Mix one – third cup of olive oil with one – quarter cup of red wine.  Add a generous amount of tarragon, marjoram, and thyme, with one teaspoon salt.  Stir well.

5 – Break apart the cod, and mix gently with the rice, pepper, and onion.  Pour in the salad dressing, the olive oil with red wine, and stir gently.

6 – Refrigerator the cod and rice salad for at least two hours.

7 – Before meal time, slice tomatoes in wide slices.  Place 1 package of crackers in a plastic bag, and pound to pulverize.  Place one-half of the crackers in the bottom of a wide covered baking dish.  Place tomatoes on top, seasoning with salt, pepper, and a generous amount of oregano.  Sprinkle a generous amount of Parmesan cheese on top, and then cover the whole with the remainder of the cracker crumbs.  Cook for 5 minutes in the microwave on high.  Be sure to let the dish sit for 15 minutes after cooking, because the tomatoes will be very, very hot.

8 – Serve the cod and rice salad cold, and the tomato pie warm.

–cod–rice salad adapted from “taste of home” web site; tomato pie inspired from a recipe shared by a friend.

HERBED CHICKEN AND POTATOES / BROCCOLI

–4 chicken tenderloins or breast strips

–chives

–tarragon, parsley, rosemary (fresh if possible; other herbs can be substituted)

–salt and pepper

–white wine

–chicken broth (non-fat, low sodium)

–olive oil

–2 potatoes (red, medium)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

 

1 – Scrub the potatoes thoroughly and then cut into 1-inch chunks.  Place in one layer in a wide-mouthed, large, baking dish (do not cover).  Fill with 1 inch of liquid, one-half chicken broth, one-half white wine.  Season with salt, pepper, herbs, and olive oil.  Cook, uncovered, for 15 minutes in the microwave on high. 

2 – Place the chicken in a covered baking dish.  Add one-quarter cup of white wine.  Season with salt, pepper, herbs, and olive oil.  Set aside.

3 – Cut the broccoli stalk off, leaving the florets and some stem.  Cut into large pieces and place in covered baking dish.  Season with salt, pepper, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken for 5 minutes in the microwave on high.  Put hot sauce on the table for a dip for the broccoli.

5 – Serve the dinner hot.

–adapted from Real Simple Meals Made Easy.

PARMESAN CHICKEN / MARINATED MUSHROOMS / GREEN BEANS WITH TOMATO AND ONION, AND OREGANO

–4 chicken tenderloins or breast strips

–Parmesan cheese (shredded)

–fine breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

–mushrooms (I used baby bellas – 4 or 5)

–white wine (cooking wine is fine)

–onion (medium)

–tarragon (fresh if possible)

–green beans (frozen)

–tomato (1 medium)

–oregano (fresh if possible)

 

1 – Place chicken in plastic bag.  Season with salt, pepper, and olive oil.  Pour one-half cup of breadcrumbs in the bag.  Shake well.  Place in covered baking dish with a very small amount of water.  Set aside.

2 – Slice mushrooms four ways.  Chop one-half onion.  Place in baking dish with one-quarter cup of white wine.  Season with salt, pepper, tarragon, and olive oil.  Cook for 3 minutes in microwave on high.

3 – Place green beans in covered baking dish.  Chop one-half onion and place on top.  Chop 1 tomato, and place over the whole.  Season the vegetables with salt, pepper, olive oil, and oregano.  Cook for 5 minutes on high in microwave.

4 – Cook chicken for 5 minutes.  When finished cooking, generously sprinkle Parmesan cheese on top.

5 – Serve the dinner hot.

–adapted from Real Simple.

LEMON SALMON WITH DILL / HERBED GREEN PEAS WITH ONION

–salmon (the size of 3 decks of cards)

–dill (fresh if possible)

–lemon juice

–green peas (frozen)

–onion

–salt and pepper

–olive oil

–rosemary, basil, oregano, tarragon (fresh if possible)

 

1 – Place the salmon in the bottom of a covered baking with a very tiny amount of water.  Drench the salmon in lemon juice.  Season with dill, salt, pepper, and olive oil.  Set aside.

2 – Place green peas in bottom of covered baking dish.  Chop an onion, and place over the peas.  Season with salt, pepper, rosemary, basil, oregano, tarragon, and olive oil.  Cook for 5 minutes on high in microwave.

3 – Cook the salmon for 4 and one-half minutes.  When finished, test the center to be sure that the salmon is done.  If not, return to the microwave for 1 minute more.

4 – Serve salmon and green peas hot.

–recipes original.

SPICY PARMESAN CHICKEN WITH BASIL / GREEN PEAS TARRAGON / ANGEL HAIR PASTA

–4 chicken tenderloins or breast strips

–tomato (medium)

–onion (medium)

–Tabasco or other hot sauce

–garlic powder

–basil (fresh if possible)

–salt and pepper

–Parmesan cheese (shredded)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

–angel hair pasta

–chicken broth (non-fat, low sodium)

 

1 – Chop the tomato and onion.  Nestle whole leaves of basil amid the tomato and onion in a covered baking dish.  Add water just to cover.  Season with salt, pepper, and olive oil.  Cook for 3 minutes on high in the microwave.  Add chicken to the dish.  Top with more basil leaves and season with salt, pepper, garlic powder, olive oil, and several dashes of hot sauce.  Set aside.

2 – Use long baking dish, uncovered, for the angel hair pasta.  Add two handfuls of pasta to the dish.  Cover with one inch of chicken broth.  Cook for 2 minutes on high, followed by 5 minutes on 50 percent power.  When finished cooking, cover the dish to preserve warmth.

3 – Add frozen green peas and two inches of water to a covered dish, seasoning with salt, pepper, tiny snips of tarragon, and olive oil.  Cook for 4 minutes in the microwave on high.

4 – Cook the chicken entrée for 5 minutes on high.  When finished cooking, add generous amount of Parmesan cheese on top.  At that point, leave uncovered.

5 – Serve the chicken atop the pasta, with the green peas as a side.

–adapted from Allrecipes.

HONEYED SALMON / TARRAGON GREEN PEAS / PASTA

–penne pasta (dry, one cup)

–salt

–garlic powder

–salmon (size of three decks of cards)

–honey

–red wine (cooking wine is fine)

–soy sauce

–ginger

–sherry (cooking wine is fine)

–sesame seeds (toasted if possible)

–olive oil

–green peas (frozen)

–tarragon (fresh if possible)

 

1 – Measure 1 cup of penne pasta into cooking dish. Add one teaspoon of salt into dish. Just cover with water. Cook, uncovered in microwave for 2 and one-half minutes. Then cook for 8 and one-half minutes more on 50 percent power. When cooking is finished, cover with a lid to keep warm.

2 – Place salmon in cooking dish with cover. Add one-fourth cup of red wine and one-eighth cup of soy sauce. Sprinkle ginger and powdered garlic on top. Add a very small amount of sherry on top. Cover with sesame seeds generously. Then top the whole with a generous amount of honey. Season with olive oil. Set aside.

3 – Place green peas in cooking dish with cover. Sprinkle with salt, tarragon, and olive oil. Stir. Add one inch of water. Cook on high for four minutes.

4 – Cook salmon on high for four and one-half minutes. Test center of salmon to see if cooked. If not, return to microwave for one minute.

5 – Drain pasta in colander.  For serving, place salmon on top of pasta.

6 – Serve dinner hot.

–Salmon adapted from a recipe by friends Steve and Jan Bly. Green peas and pasta original.