MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

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A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

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

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

CAJUN SALMON WITH HOMEMADE SEASONING OF PAPRIKA – MINCED GARLIC – CAYENNE – ONION BITS – THYME – OREGANO – SALT – PEPPER – EXTRA VIRGIN OLIVE OIL IN CLAM JUICE

For 4:

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

–paprika (1 tablespoon, dried)

–minced garlic (1 tablespoon)

–cayenne (one-quarter teaspoon, or more to taste)

–onion bits (bottled, 1 tablespoons)

–thyme (dried, 1 teaspoon)

–oregano (dried, 1 teaspoon)

–salt

–pepper

–extra virgin olive oil

–clam juice (one-quarter cup)

 

1 – Place the salmon in a covered baking dish with the clam juice.  Season with paprika, minced garlic, cayenne, onion bits, thyme, oregano, salat, pepper, and extra virgin olive oil.

2 – Microwave on high for 7 minutes.  (Salmon is best if not overcooked.)

3 – Serve the salmon hot.

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

PARSLEYED SPICY COD THYME – GARLIC – CAYENNE WITH BROCCOLI FLORETS – SLICED RED ONION – BLACK OLIVES IN A WHITE WINE SAUCE

For 4:

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

–parsley (fresh, 1 handful, chopped)

–thyme (dried, bottled, 1 teaspoon)

–garlic (minced, bottled, 1 tablespoon)

–cayenne (to taste, at least one-quarter teaspoon)

–broccoli florets (cut from 1 head, fresh)

–red onion (one-half, medium, sliced)

–black olives (sliced, 1 small can, drained)

–white wine (one-third cup)

–salt and pepper

–olive oil

1 – Place the red onion in a large, covered dish.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Microwave on high for 4 minutes.

2 – Place the cod in the sauce.  Surround with broccoli florets.  Season with salt, pepper, thyme, minced garlic, cayenne, and olive oil.  Pour drained black olives on top.  Finish with chopped parsley.

3 – Microwave on high for 10 minutes.  When finished, check center of cod to be sure that it is done.  If not, replace in the microwave for 2 minutes more.

4 – Serve the cod, hot, with broccoli, onion, and sauce.

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

COD THYME ROLLED IN BREADCRUMBS – TOPPED BY FRESH CHOPPED TOMATO & SLICED BABY BELLA MUSHROOMS – WITH SHREDDED CARROTS – SLICED RED ONION – CHOPPED CELERY IN WHITE WINE SAUCE ATOP GARLIC WHEAT BREAD

For 4:

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

–thyme (1 tablespoon, divided)

–breadcrumbs (boxed, plain, one-third cup)

–tomato (fresh, medium, chopped)

–baby bella mushrooms (3 or 4, chopped in small pieces, fresh)

–shredded carrots (fresh, 1 handful)

–red onion (one-half, medium, sliced)

–celery (3 stalks, fresh, chopped fine)

–white wine (one-half cup)

–minced garlic (bottled, 1 tablespoon)

–olive oil

–wheat bread (4 slices, each the size of the palm of a hand)

–salt and pepper

1 – Place the shredded carrots, red onion, and celery in a covered baking dish.  Add white wine.  Season with salt, pepper, and a portion of the thyme.  Finish with a few drops of olive oil.

2 – Microwave the vegetables for 3 minutes on high.

3 – Place the cod in a large plastic bag.  Season with salt, pepper, and thyme.  Add olive oil to cover.  Pour in breadcrumbs, and shake well.  After the vegetables have cooked for 3 minutes, place the cod on top. 

4 – Chop the tomato, slice the mushrooms, and then season with salt, pepper, and thyme.  Then add chopped tomato and sliced mushrooms on top of the cod.  Finish with a few drops of olive oil.

5 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

6 – While cod is cooking, break apart the wheat bread, season with the minced garlic, and then sprinkle with olive oil.  Place the wheat bread in a bowl for each person.  The cod and vegetables are then placed, for serving, atop the wheat bread, with a small portion of wine for each serving.  (This is not a soup.)

7 – Serve the cod and vegetables hot.

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

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.

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.