ITALIAN VERSION – CHICKEN MARSALA WITH THYME – ROSEMARY – BABY BELLA MUSHROOMS

For 4:

–6 chicken tenderloins or breast strips

–marsala wine (or any good red wine; one-quarter cup)

–thyme (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–baby bella mushrooms (5 or 6, medium size, quartered, fresh)

–salt and pepper

–olive oil

1 – Place the marsala or other red wine in a covered baking dish.  Add the mushrooms.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Add a bit more salt, pepper, thyme, rosemary, and olive oil.

3 – Microwave on high for 6 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken marsala hot. The entrée goes well with rice or pasta (see the search box on this blog for instructions).

–adapted from Edward Giobbi’s Italian Family Cooking.

Advertisements

CREAMY SALMON THYME WITH MINCED GARLIC & GREEN ONIONS IN YOGURT – MAYO – WHITE WINE SAUCE ATOP POLENTA

For 4:

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

–thyme (1 teaspoon, dried)

–minced garlic (bottled, 1 tablespoon)

–green onions (3 stalks, chopped)

–yogurt (one-eighth cup, bottled)

–mayonnaise (one-eighth cup, bottled)

–white wine (4 tablespoons)

–salt and pepper

–polenta (packaged, one-half package)

No olive oil

1 – Place 1 and one-quarter cup of water in a covered baking dish.  Microwave on high for 7 minutes.  Then add one-half package of polenta.  Stir well, about 3 minutes.  When finished stirring, keep covered to preserve warmth.

2 – Place the yogurt and mayonnaise in a small mixing bowl.  Stir well.  Then add white wine and minced garlic, and stir again, being sure that sauce is smooth.

3 – Place the salmon in a covered baking dish.  Pour the sauce on top.  Sprinkle with thyme and green onions.

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

5 – Serve the salmon hot, atop quinoa, couscous, pasta, rice, or polenta.

–salmon inspired by Southern Seafood Sampler.

DECONSTRUCTED SALMON & SHRIMP SKEWERS WITH YELLOW BELL PEPPER – MINCED GARLIC – MARJORAM – THYME – CLAM JUICE AND TOPPED WITH LEMON SLICES ATOP COUSCOUS

For 4:

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

–shrimp (thawed from frozen, packaged, about 12)

–yellow bell pepper (one-half, fresh, sliced)

–minced garlic (bottled, 1 tablespoon)

–marjoram, thyme (one-half teaspoon each, bottled)

–clam juice (one-eighth cup, bottled)

–lemon (fresh, sliced)

–salt and pepper

–olive oil

–couscous (follow package instructions for microwaving; brand differ)

1 – Place the bell pepper in a covered baking dish with the clam juice and minced garlic.  Season with salt, pepper, and olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the salmon in the sauce.  Season with marjoram, thyme, salt, pepper, and olive oil.  Place lemon slices on top.  Microwave on high for 4 minutes.  Then push aside the lemon, and pour the shrimp on top of the salmon.  Microwave on high for 3 minutes more.  Salmon should be flaky, but not red.  Shrimp should be pink.  If not, replace in the microwave for 1 minute more.

3 – Serve the salmon, shrimp, and sauce hot, atop couscous.

–recipe adapted from Seafood Recipes, a kindle e-book.

SALMON AU VIN WITH THYME – MARJORAM – MINCED GARLIC – SLICED SWEET ONION – SHREDDED CARROTS – QUARTERED MUSHROOMS IN WHITE WINE – CLAM JUICE SAUCE ATOP COUSCOUS

Note:  This recipe is patterned after recipes for coq au vin, chicken in wine sauce.

For 4:

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

–thyme, marjoram (one-quarter teaspoon each)

–minced garlic (bottled, 1 tablespoon)

–sweet onion (one-half, sliced)

–shredded carrots (packaged, 1 handful)

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

–white wine (one-eighth cup)

–clam juice (one-eighth cup)

–couscous (follow package instructions; brands differ)

–salt and pepper

–olive oil

1 – Place the onion, carrots, and mushrooms in a covered baking dish.  Add white wine and clam juice.  Season with salt, pepper, thyme, marjoram, minced garlic, and olive oil.  Microwave on high for 5 minutes. 

2 – Place the salmon in the baking dish, spooning a little sauce over the salmon.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon and sauce hot, atop the couscous.

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

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.

CHICKEN WITH THYME – BASIL – MINCED GARLIC – SHREDDED CARROTS – SWEET ONION – BOWTIE PASTA IN BROTH

Note:  Thyme and basil work together as herbs very well.

–6 chicken tenderloins or breast strips

–thyme, basil (bottled, one-half teaspoon each)

–shredded carrots (packaged, 1 handful)

–sweet onion (one-half, sliced)

–garlic (minced, bottled, 1 tablespoon)

–pasta (bowtie, 1 cup)

–chicken broth (low sodium, non-fat)

–salt and pepper

–olive oil

1 – Place the sliced onion in the bottom of a slow cooker.  Then add shredded carrots.  Place chicken on top.  Season with salt, pepper, thyme, basil, and garlic, and olive oil.  Add chicken broth until the chicken is almost submerged.  Cook on low setting for 5 hours.

2 – Place 1 cup of pasta in the cooker.  Cook for one-half hour (for al dente pasta, 20 minutes) more, for a total of 5 and one-half hours.  (Cooking times may vary with the brand and model of your slow cooker.)

3 – Serve the chicken pasta and vegetables hot.

–chicken adapted from the Magical Slow Cooker (web).

PARSLEYED SALMON & SHRIMP WITH LEMON – THYME – CAYENNE IN CLAM JUICE SAUCE

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

–shrimp (8 to 10, small, deveined, tail-off, shelled, thawed from frozen)

–lemon juice (bottled, 3 squirts on salmon and 1 on shrimp)

–thyme (bottled, 1 teaspoon on salmon and one-quarter teaspoon on shrimp)

–cayenne pepper (bottled, one-quarter teaspoon on salmon and a spritz on shrimp)

–clam juice (bottled, one-quarter cup)

–parsley (fresh, 1 handful, chopped)

–salt and pepper

–olive oil

1 – Place the shrimp in a 2-cup pyrex measuring cup that you cover.  Season with lemon juice, thyme, cayenne, salt, pepper, and olive oil.  Set aside.

2 – Place the salmon in a covered baking dish with the clam juice.  Drench the salmon in lemon juice.  Season with salt, pepper, thyme, cayenne, and olive oil.  Sprinkle chopped parsley on top.  Microwave on high for 7 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the covered shrimp on high for 1 minute.  Stir, and microwave for 30 seconds more if any are not pink (done).  When finished, pour the shrimp atop the salmon.

4 – Serve the salmon and shrimp hot.

–shrimp and salmon adapted from Pierre Franey, chef, NYT Cooking web site.

POACHED COD AND POTATO CHOWDER WITH THYME & GREEN ONIONS

For 4:

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

–baby Dutch potatoes (half a package, or 3 medium – sized potatoes, cut into bite-sized pieces)

–thyme (1 teaspoon)

–green onions (3 stalks, chopped)

–milk (dairy or almond, not soy, 2 cups)

–salt and pepper

–olive oil

1 – Place the cut potatoes in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes, then microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

2 – Place the milk in an uncovered baking dish, wide-mouthed.  Microwave on high for 6 minutes, and then microwave on 50 percent power for 4 minutes.  When hot, place the cod in the milk.  Season the cod with salt, pepper, thyme, and olive oil.  Top with green onions.  Microwave on high for 7 minutes.  (Cod is done when it begins to break apart.)

3 – Spoon the warm potatoes into the cod dish. 

4 – Serve the cod and potato chowder hot, in bowls.  (Leave the cod in large pieces.)

–cod and potato chowder adapted from bon appetit web site.

SALMON WITH THYME & MUSHROOMS IN CABERNET RED WINE SAUCE SEASONED WITH GARLIC & HERBS

For 4:

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

–thyme (one-fourth teaspoon, dried)

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

–Cabernet red wine (one-fourth cup)

–garlic – herb breadcrumbs (4 tablespoons, boxed)

–salt and pepper

–olive oil

1 – Place the red win in a covered baking dish.  Sprinkle with garlic – herb breadcrumbs.  Stir well.  Place the mushrooms in the sauce.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the mushrooms and in the sauce.  Season with salt, pepper, thyme, and olive oil.  Microwave on high for 7 minutes.

3 – Serve the salmon hot, with the sauce with mushrooms on top.

–salmon inspired by an Alaskan Seafood advertisement.

SALMON WITH PEACHES & VIDALIA ONION SEASONED WITH GINGER – THYME – LEMON IN PEACH JUICE ATOP QUINOA COOKED IN BROTH

For 4:

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

–peaches (small can, save the juice)

–Vidalia onion (one-half, sliced)

–ginger, thyme (bottled)

–lemon juice (bottled)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place a small can of peaches with juice in a covered baking dish.  Add one-half, sliced, Vidalia onion.  Season with salt, pepper, thyme, ginger, and olive oil.  Microwave on high for 5 minutes.

2 – Nestle the salmon amid the peaches and juice.  Drench in lemon juice.  Season with salt, pepper, thyme, ginger, and olive oil.

3 – Microwave on high for 6 minutes; then microwave on 50 percent power for 6 minutes more.

4 – Serve the salmon and sauce atop quinoa (recipe, use the search box on this blog).

–salmon adapted from the Real Simple web site.