PARSLEYED CHICKEN THYME WITH CHOPPED ROMA TOMATO – CHOPPED RED ONION – SLICED WHITE MUSHROOMS – MINCED GARLIC IN BONE BROTH – WHITE WINE SAUCE

We like variations on this recipe for both fish and chicken. . .we enjoy the taste, find the combination of flavors just right. . .

For 2:

–3 chicken tenders

–bone broth (one-eighth cup)

–white wine (one-eighth cup)

–Roma tomato (chopped)

–red onion (2 slices of a large onion, chopped)

–thyme (dried, 1 teaspoon)

–white mushrooms (6 to 8, small, sliced)

–minced garlic (1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the tomato, onion, and mushrooms in a large, covered baking dish. Add bone broth and white wine. Season with garlic, salt, pepper, thyme, and extra virgin olive oil. Fold the ingredients together gently, being careful to spread the garlic about. Microwave on high for 4 minutes.

2 – Place the chicken tenders amid the vegetables. Season with salt, pepper, and olive oil. Spoon veggies and sauce over the chicken. Sprinkle with chopped parsley.

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

4 – Serve the chicken and vegetables hot, atop rice, if desired. (I used jasmine, follow directions on the package because brands differ).

–recipe inspired by C. Mabry, in the manner of Edward Giobbi.

CHICKEN FETA SPRINKLED WITH FRESH PARSLEY & ROSEMARY AND COOKED ON A BED OF BABY DUTCH POTATOES – RED ONION – ROMA TOMATO CIRCLES IN BONE BROTH – WHITE WINE

This is a comfort dinner, meat and potatoes dressed up. . .

For 2:

–3 chicken tenders

–fresh parsley (1 handful, chopped)

–rosemary (if fresh, 2 tablespoons; if dried, 2 teaspoons)

–baby Dutch potatoes (6 to 8, sliced)

–red onion (chopped, 2 sliced)

–tomato (Roma, sliced, 1)

–feta cheese (crumbled, 3 tablespoons; or to taste)

–bone broth (chicken, one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes in a covered baking dish. Season with salt, pepper, rosemary, and extra virgin olive oil. Microwave on high for 6 minutes. When finished, add onion and tomato to the dish. Gently stir.

2 – Place chicken tenders atop the vegetables. Season with rosemary, salt, pepper, and extra virgin olive oil. Finish with chopped parsley and feta cheese.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece of doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot.

–recipe inspired by C. Mabry, following the cooking of Edward Giobbi.

MEDITERRANEAN HERBS OF BASIL – THYME – ROSEMARY – MINCED GARLIC WITH ROMA TOMATO CIRCLES ATOP CHICKEN TENDERS IN BONE BROTH AND ACCOMPANIED BY A CHILLED & WHIPPED SIDE SAUCE OF AVOCADO – DICED ROMA TOMATO – WHITE WINE VINEGAR

Substitute herbs of your choice if desired. . .

For 2:

–3 chicken tenderloins

–basil, thyme, rosemary (dried, one-half teaspoon each)

–minced garlic (1 tablespoon0

–Roma tomato (sliced thin)

–chicken bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

Sauce:

–avocado (one-half, smashed)

–diced Roma tomato (dice finely)

–white wine vinegar (1 tablespoon)

–salt to taste

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle with salt, pepper, basil, thyme, rosemary, and minced garlic. Place tomato circles around the dish. Season with extra virgin olive oil. Set aside.

2 – Slice one-half avocado, and then place in a small mixing bowl. Apply pressure to smash. Finely dice a Roma tomato, and add to the bowl. Season with salt and white wine vinegar. Stir briskly until sauce has been emulsified. Refrigerate until time for dinner.

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

4 – Serve the chicken hot, and the sauce cold, perhaps with broccoli.

–inspired by C. Mabry, chef.

SALMON FILLET PARMESAN – BASIL SEASONED WITH PARMESAN – BASIL INFUSED OLIVE OIL AND COOKED WITH SLICED WHITE MUSHROOMS – ROMA TOMATO CIRCLES – RED ONION RINGS – SLICED GREEN ONION – BASIL LEAVES – SHREDDED PARMESAN

This gourmet olive oil is a good choice for special dishes. . .

For 2:

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

–Parmesan – basil infused olive oil ( to taste, sparingly)

–sliced white mushrooms (2 or 3 medium size)

–Roma tomato circles (1, sliced)

–red onion rings (1 slice of a large red onion, broken into rings)

–sliced green onion (1 stalk)

–basil leaves (1 teaspoon)

–Parmesan cheese (shredded, one-eighth cup)

–salt and pepper

1 – Place the mushrooms, tomato, red onion in a covered baking dish. Season with salt, pepper, basil, and a sprinkling of Parmesan – basil olive oil.

2 – Place the salmon on top of the vegetables. Season with salt, pepper, basil, and Parmesan cheese. Place chopped green onions on top. Finish with a few drops of Parmesan – basil infused olive oil.

3 – Microwave on high for 3 and one-half minutes. (Longer than usual for salmon because of the volume of food.)

4 – Serve the salmon and vegetables hot.

–recipe inspired by C. Mabry, chef.

MEDITERRANEAN COD BASIL & GARLIC TOPPED WITH GREEN ONION ON A BED OF SEASONED ENGLISH PEAS – FRESH TOMATO CIRCLES – SLICED RED ONION AND PLACED IN MARINARA – WHITE WINE SAUCE

When I put this together, my husband thought it looked almost too pretty to eat. . .but we ate and enjoyed. . .

For 2:

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

–English peas (green peas; 1 cup; frozen)

–tomato circles (1 Roma tomato, sliced)

–red onion (2 slices, broken apart into rings)

–marinara sauce (I used Bertoli’s garlic, basil, and olive oil; 3 tablespoons)

–white wine (one-quarter cup)

–basil leaves (1 tablespoon, divided)

–minced garlic (1 tablespoon)

–green onion ( 1 stalk, chopped)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the green peas, tomato, and onion in a large, covered baking dish. Add salt, pepper, basil, and minced garlic. Fold gently. Place 3 tablespoon of marinara sauce (pasta sauce) in the quarter cup of white wine, and stir. Then pour the sauce into the vegetables. Microwave on high for 7 minutes.

2 – Place the cod on top of the vegetables. Season with salt, pepper, basil, and extra virgin olive oil. Top with green onion.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and veggies hot.

–recipe by C. Mabry, chef.

ONE – DISH DINNER OF TUNA STEAKS WITH LEMON PEPPER & TUSCAN HERB OLIVE OIL ATOP VEGGIES OF YELLOW SQUASH – CHOPPED RED ONION – TOMATO CIRCLES – SLICED BLACK OLIVES SEASONED WITH BASIL AND IN WHITE WINE SAUCE

Putting the lemon pepper only on the tuna steaks allows the basil to shine in the veggies. . .

–2 tuna steaks (each the size of 1 deck of cards, together one-half pound)

–lemon pepper (1 teaspoon)

–Tuscan herb olive oil (to taste)

–yellow squash (1, medium, sliced)

–chopped red onion (one-quarter cup)

–tomato circles (Roma, 1, sliced)

–sliced black olives (1 small can, drained)

–basil (dried, 1 tablespoon)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

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

2 – Microwave the veggies on high for 7 minutes.

3 – Place the tuna steaks on top of the veggies. Season with salt, pepper, lemon pepper, and Tuscan herb olive oil. Microwave on high for 3 minutes.

4 – Serve the tuna steaks and vegetables hot.

–recipe inspired by C. Mabry, chef.

PACIFIC COD FILLET PLACED ON A BED OF FRESH ROMA TOMATO CIRCLES & WHITE WINE AND SEASONED WITH BASIL – CHIVES – MINCED GARLIC – TUSCAN HERB OLIVE OIL

I sliced the Roma tomatoes into circles to make the dish look pretty. . .and it is tasty, taking a cue from recipes by Edward Giobbi that have been adapted to the microwave extensively in this blog. . .

For 2:

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

–Roma tomatoes (2)

–white wine (one-eighth cup)

–basil (dried), chives (dried), minced garlic (1 tablespoon each; be generous with the herbs)

–salt and pepper to taste

–Tuscan herb olive oil (or substitute extra virgin, and herbs oregano, basil, garlic, and thyme, one-eighth teaspoon each)

1 – Slice the Roma tomatoes into circles of one-third inch each in thickness. Place in the bottom of a covered baking dish. Season with basil, chives, minced garlic, salt, pepper, and Tuscan herb olive oil. Microwave on high for 5 minutes. (You want the tomatoes to be cooked soft.)

2 – Place the cod in the center of the dish, atop the tomatoes. Season with salt, pepper, basil, chives, and a few drops of Tuscan herb olive oil.

3 – Microwave on high for 7 minutes.

4 – Serve the cod and tomatoes hot, atop pasta or rice if desired.

–recipe inspired by C. Mabry, chef.

PACIFIC COD FILLET ROSEMARY WITH CHOPPED FRESH ROMA TOMATO – CHOPPED FRESH RED ONION – SLICED WHITE MUSHROOMS IN BONE BROTH SEASONED WITH TUSCAN HERB OLIVE OIL AND SERVED ATOP JASMINE RICE

Chicken bone broth works well with fish, surprisingly perhaps. . . . This dish is also good with chicken tenders. . . .

For 2:

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

–Roma tomato (1, sliced)

–red onion (also called “purple onion”; one-half, chopped)

–white mushrooms (3 whole, sliced)

–salt and pepper

–Tuscan herb olive oil to taste (or use regular extra virgin, and season to taste with rosemary, thyme, oregano, and garlic)

–rosemary (dried, 1 teaspoon, divided)

–chicken bone broth (one-quarter cup)

–jasmine rice (follow package instructions; brand differ, but microwaving works)

1 – Place the tomato, onion, mushrooms, and bone broth in a large, covered baking dish. Season with salt, pepper, rosemary, and Tuscan herb olive oil (or substitute, see above). Microwave on high for 3 minutes.

2 – Place the cod fillet on top. Season with salt, pepper, rosemary, and olive oil. Microwave for 6 minutes, 30 seconds.

3 – Serve the cod and vegetables hot, atop jasmine rice.

–recipe inspired by C. Mabry, chef.

CHILLED SEAFOOD SALAD CILANTRO WITH ARTIFICIAL CRAB LEGS (COD) – SWEET GREEN PEAS – CHOPPED ONION – TOMATO – MAYO

Good summer supper. . .

For 4:

–artificial crab legs (1 package, chopped into one-half inch pieces)

–sweet green peas (one-half can, drained)

–chopped onion (one-half cup)

–tomato (one-half can, drained)

–mayonnaise (1 heaping tablespoon; don’t use too much)

–salt and pepper

–cilantro (2 teaspoons, dried, bottled)

1 – Place the chopped crab legs, green peas, onion, tomato, mayonnaise, and cilantro in a mixing bowl.  Season with salt and pepper.  Fold all ingredients gently.

2 – Chill for at least an hour in the refrigerator before serving.

3 – Serve the seafood salad cold.

–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.