CHILLED CHICKEN – PEAR SALAD WITH MINCED CHICKEN TENDERLOINS – CHOPPED BARTLETT PEARS – WALNUT HALVES & PIECES – REAL MAYO

This is a variation on my husband’s chicken-and-apple salad, which has always been the only kind of chicken salad for him. But this time, he said he liked this version better than the old way. . .

For 4:

–3 cooked chicken tenderloins (microwave for 3 minutes without liquid; chill in the refrigerator to ease cutting it up; mince finely when cold)

–pears (Bartlett, peeled, 2, cut into small squares)

–walnuts halves and pieces (2 large handfuls; may be toasted in microwave for 1 minutes, stirred, and then microwave for 30 seconds more)

–salt and pepper

–extra virgin olive oil

–real mayonnaise (2 heaping tablespoons; do not use too much)

1 – Place the chicken in a covered baking dish without liquid. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 3 minutes and 20 seconds. Cut into a center piece. If not cooked, return to the microwave for 1 minute more. Mince the chicken.

2 – Peel the pears with a vegetable peeler. Chop into small squares. Add to the chicken.

3 – Toss a couple of large handfuls of walnuts (halves and pieces) in the bowl with the minced chicken and chopped pears.

4 – Add mayonnaise, and fold all ingredients together gently. Chill until ready to serve.

5 – Serve cold.

–recipe original.

TURKISH CHICKEN WITH SAUCE MADE OF TOASTED WALNUTS – WHOLE WHEAT MUFFIN – PAPRIKA – GARLIC – ONION – PARSLEY – CAYENNE – BROTH

Here is the gourmet recipe we all need for leftover chicken or turkey. . .works with fresh poultry, too. . .

For 2:

–3 chicken tenderloins

–walnuts (halves and pieces, 1 handful)

–broken whole wheat muffin (or slice of wheat bread, broken up)

–paprika (1 tablespoon)

–minced garlic (1 tablespoon)

–onions (one-quarter cup, chopped)

–parsley (dried, 1 tablespoon)

–cayenne pepper (one-quarter teaspoon)

–bone broth (or chicken; 1 cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the chicken in a covered baking dish with one-eighth cup of bone broth. Microwave on high for 3 minutes and 20 seconds. Using two forks, shred the chicken. Stir chicken and broth together.

2 – In a food processor, place walnuts, broken wheat bread, paprika, garlic, onion, parsley, cayenne pepper, bone broth, salt, pepper, extra virgin olive oil. Pulse until smooth.

3 – Place the sauce in the dish with the chicken, and fold together. Sprinkle parsley on top. Microwave for 2 minutes on high.

4 – Serve the Turkish chicken and sauce hot.

–recipe inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook. Original recipe used white bread.

PARSLEYED PACIFIC COD FILLET WITH TURMERIC & TOASTED WALNUTS IN A HONEY – CLAM JUICE SAUCE

This is good food for the mind—turmeric and walnuts fight plaques in the brain—with honey to make the dish sweet and tasty. . .

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

–turmeric (1 tablespoon)

–walnuts (1 handful; to toast, place on microwaveable plate, and bake on high for 30 seconds)

–honey (3 tablespoons)

–clam juice (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, and turmeric.  Drop toasted walnuts on top.

2 – In a small mixing bowl, place honey.  Slowly add clam juice, stirring well.  Then pour the sauce atop the cod.  Finish with parsley and a few drops of extra virgin olive oil.

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

4 – Serve the cod and sauce hot.

–recipe original.

OVEN FRIED COD FILLET ROLLED IN CRUNCHY PANKO BREADCRUMBS AND WITH A SIDE CHILLED SALSA OF BLUEBERRIES – COTTAGE CHEESE – TOASTED WALNUTS – BLUEBERRY PRESERVES

Blueberries and cottage cheese are good breakfast food, but also work at dinner, too. . .

For 2:

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

–crunchy Panko breadcrumbs (one-half cup)

–salt and pepper

–extra virgin olive oil

Salsa:

–blueberries (3 heaping tablespoons, thawed from frozen)

–cottage cheese (3 heaping tablespoons)

–toasted walnuts (toast in microwave for 15 seconds, 1 small handful)

–blueberry preserves (2 heaping tablespoons)

1 – Add blueberries, cottage cheese, toasted walnuts, and blueberry preserves to a small mixing bowl.  Fold ingredients gently.  Refrigerate until time for dinner.

2 – Place the breadcrumbs on a large plate.  Place the cod in a plastic bag, with salt, pepper, and extra virgin olive oil.  Be sure that cod is covered with olive oil.  Then roll the cod, with a fork, in the breadcrumbs.  Place in a large covered baking dish; do NOT add any liquid, including water.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot, with the chilled blueberry salsa on the side.

–recipe original.

CHILLED ARTIFICIAL CRAB LEGS SALAD WITH APPLE – TOASTED WALNUTS – MAYO & SPRINKLED WITH PAPRIKA

These seasoned crab legs are actually cod, and they work very well with apple and walnuts. . .the original recipe uses tuna, and I have also used, many times, chicken. . .

For 4:

–artificial crab legs (1 package, 8 legs, ready-cooked)

–apple (medium, peeled and chopped)

–toasted walnuts (2 handfuls; toast for one-half minute in microwave)

–mayonnaise (1 tablespoon; do not overdo)

–salt and pepper

–paprika (one-half teaspoon, dried, bottled)

1 – Chop the crab legs into one-quarter inch slices.  Place in a mixing bowl.

2 – Peel and chop the apple, finely.  Then place in bowl.

3 – Add toasted walnuts to the mixing bowl.  Season the whole with salt and pepper.  Use 1 tablespoon of mayonnaise.  Fold all ingredients gently.

4 – Finish with a light sprinkling of paprika.

5 – Chill for at least an hour before serving.  Serve cold.

–recipe from my husband’s college experience.

GARLIC – HERB CHICKEN TENDERS WITH SHREDDED CARROTS – GREEN ONIONS – MUSHROOMS IN WHITE WINE – BROTH SAUCE AND A SIDE OF CORNBREAD DRESSING WITH GREEN ONIONS – MUSHROOMS – PARSLEY – WALNUTS

For 4:

–6 chicken tenderloins or breast strips

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

–shredded carrots (1 handful)

–green onions (4 stalks, chopped, divided)

–mushrooms (baby bellas, 2 handfuls, divided)

–white wine (one-eighth cup)

–chicken broth (non-fat, low sodium, one-eighth cup; 1 cup more for dressing)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herb, 1 cup)s

–parsley (fresh, 1 handful, chopped)

–walnuts (toasted, 1 small handful, broken into small pieces)

1 – Place the chicken in a covered baking dish with the white wine and chicken broth.  Season the chicken with salt and pepper.  Add carrots, green onions, and mushrooms on top of the chicken.  Sprinkle with garlic – herb breadcrumbs.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Place chicken broth (1 cup) in a covered baking dish.  Add 1 chopped green onion, parsley, walnuts, and 1 handful of baby bellas to the broth.  Microwave on high for 3 minutes.  Add 1 cup cornbread stuffing to the dish.  Stir.  Microwave for 2 minutes more.

3 – Serve the chicken and vegetables hot, with the stuffing/dressing.

–chicken and vegetables original; dressing adapted from To the Taste of a King (New Orleans Colonial Dames cookbook from the fifties).

COD SPRINKLED WITH BREADCRUMBS & PARSLEY IN CLAM JUICE SERVED WITH TOASTED WALNUT – GARLIC – PARSLEY PUREED SAUCE

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

–clam juice (one-quarter cup)

–breadcrumbs (plain, boxed)

–parsley (fresh if possible)

–olive oil

–salt and pepper

–walnuts (15 whole, toasted—in microwave for 1 minute; stir, 30 seconds more)

–minced garlic (in a jar, 1 tablespoon)

–extra virgin olive oil

1 – Place the cod in a covered baking dish, with one-fourth cup clam juice.  Season with salt and pepper.  Sprinkle lightly with plain breadcrumbs and chopped parsley.  Microwave on high for 8 minutes.

2 – Place in a food processor:  15 whole toasted walnuts, 1 tablespoon of minced garlic, 3 tablespoons chopped fresh parsley (1 tablespoon dried), and 3 tablespoons of extra virgin olive oil.  Puree until smooth.  If too thick, add more extra virgin olive oil.  Then puree again.

3 – Serve the cod hot, with the walnut sauce on the side.

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

OVEN FRIED CALAMARI/SQUID ROLLED IN GARLIC – HERB BREADCRUMBS & ACCOMPANIED BY CORNBREAD DRESSING WITH TOASTED WALNUTS – PARSLEY – WHITE WINE – CHICKEN BROTH

Note:  If you buy 1 large squid, microwave in water for 15 minutes in a deep baking dish.  If you buy numerous smaller squid and tentacles, microwave in water for 10 minutes.  Squid will remain chewy.

For 4:

–calamari/squid (thawed from frozen, 1 package)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–cornbread dressing (stuffing; I used Pepperidge Farm herb cornbread)

–toasted walnuts (1 handful, chopped)

–parsley (fresh, 1 handful, chopped)

–white wine (one-fourth cup)

–chicken broth (low sodium, no fat)

1 – Place the squid in a deep, uncovered, baking dish with 2 inches of water.  If large, microwave for 15 minutes on high.  If numerous small squid, microwave for 10 minutes on high.  Remove the squid from the water with a slotted spoon, and slice into rings.  Then place in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a generous amount of garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Chop a handful of toasted walnuts, a handful of fresh parsley, and add to a covered baking dish.  Add one-fourth cup of white wine to the baking dish.  Stir.  Add 2 cups of cornbread stuffing, and a generous amount of chicken broth to moisten.  Season with a few drops of olive oil.   Stir.  Microwave on high for 2 minutes.  When finished, keep covered to preserve warmth.

3 – Place the squid in one layer in a covered baking dish.  Microwave for 1 and one-half minutes more.

4 – Serve the calamari/squid hot, atop the dressing.

–squid/calamari adapted from Ed Giobbi’s Eat Right, Eat Well—the Italian Way.

FRESH ROSEMARY – MINCED GARLIC CHICKEN IN WHITE WINE SAUCE WITH A SIDE OF CORNBREAD DRESSING SEASONED WITH DRIED CRANBERRIES – MUSHROOMS – ONION – TOASTED WALNUTS

–6 chicken tenderloins or breast strips

–rosemary (fresh; 3 sprigs)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–cornbread dressing (I used Pepperidge Farm herb cornbread)

–dried cranberries (packaged, 1 handful)

–mushrooms (baby bellas, 4, diced)

–onion (one-fourth, large onion, sliced)

–toasted walnuts (1 handful; cook one-half large package of walnuts for 2 minutes in the microwave on high; stir; then microwave for 2 minutes more; be careful not to burn)

–chicken broth (non-fat, low sodium)

1 – Place the chicken in a covered baking dish with a little white wine.  Drop minced garlic on top of each piece, and then spread across the pieces.  Season with salt, pepper, fresh rosemary, and olive oil.  Set aside.

2 – Finely chop 4 baby bella mushrooms and one-fourth large onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Add 1 cup of cornbread stuffing, and 1 handful each of dried cranberries and toasted walnuts.  Add a little more olive oil and a little more chicken broth.  Stir well.  Set aside.

3 – Microwave the chicken for 8 minutes on high.  Then microwave the stuffing for 2 minutes on high.

4 – Serve the chicken hot, atop the cornbread stuffing.

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

CHICKEN WITH ROSEMARY & MINCED GARLIC IN WHITE WINE SAUCE & HOMEMADE DRESSING OF HERBS – DRIED CRANBERRIES – TOASTED WALNUTS – CHOPPED MUSHROOMS – MARJORAM – PARMESAN – SWEET ONION IN CHICKEN BROTH

For 4:

–6 chicken tenderloins or breast strips

–rosemary (1 handful, fresh if possible)

–minced garlic (in a jar)

–white wine

–salt and pepper

–olive oil

–herb dressing (I used Pepperidge Farm herb cornbread stuffing)

–dried cranberries (packaged)

–toasted walnuts (6 halves, finely diced)

–mushrooms (2 or 3 baby bellas, chopped)

–marjoram (bottled)

–Parmesan cheese (shredded)

–sweet onion (one-fourth large onion, finely diced)

–chicken broth (non-fat, low sodium)

1 – Place 1 and one-half cups of ready-prepared herb dressing (stuffing) in a covered baking dish.  Add 1 handful of dried cranberries, a half dozen finely diced toasted walnut halves, 2 or 3 chopped baby bella mushrooms, and one-fourth large chopped sweet onion.  Season with salt, pepper, marjoram, and a sprinkling of Parmesan cheese.  Stir well.  Add a little chicken broth.  Microwave on high for 5 minutes.  When finished, keep covered to preserve warmth.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, minced garlic (spread over the top), rosemary (fresh if possible), and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece of doneness.  If still pink, microwave additionally for 1 minute.

3 – Serve the chicken hot, atop the dressing.

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