Salmon Fillet Pecan Sprinkled with Chopped Pecans and Sauced by Honey Dijon Mustard – Honey – Brown Sugar – Mayonnaise – White Wine Vinegar

The sweetness of the honey and brown sugar is balanced by the white wine vinegar. . .

For 2:

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

–chopped pecans (3 tablespoons, or enough to generously cover top of fillet)

–honey Dijon mustard (5 tablespoons)

–honey (2 tablespoons)

–brown sugar (3 heaping tablespoons)

–mayonnaise (1 heaping tablespoon)

–white wine vinegar (2 tablespoons)

–salt and pepper to taste

1 – Place the salmon fillet in a covered baking dish.  Season with salt and pepper.  Set aside.

2 – In a small mixing bowl, place all ingredients except the pecans.  Stir vigorously.  Taste the sauce.  Add more white wine vinegar if a more tart flavor is desired.

3 – Pour the sauce over the salmon.  Then place pecans on top.

4 – Microwave on high for 3 minutes and 20 seconds.

5 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

MARINATED GRECIAN CHICKEN SUPREME SAUCED BY GREEK YOGURT – OREGANO LEAVES – MINCED GARLIC – WHITE WINE VINEGAR – LEMON JUICE – EXTRA VIRGIN OLIVE OIL

Very garlicky!  Be sure to marinade for 24 hours. . .

–3 chicken tenderloins

–Greek yogurt (3 tablespoons)

–oregano leaves (2 tablespoons)

–minced garlic (2 tablespoons)

–white wine vinegar (2 tablespoons)

–lemon juice to taste (I used one-quarter cup)

–extra virgin olive oil to taste

–salt and pepper

1 – The night before, place the chicken in a plastic bag.  Season generously with salt and pepper (do not skimp on the salt, as the yogurt will diminish the flavor of salt).  Set aside.

2 – In a small mixing bowl, place the Greek yogurt, oregano leaves, minced garlic, white wine vinegar, lemon juice, and extra virgin olive oil.  Stir briskly.  Then add to the plastic bag, being sure that the chicken is well-covered.  Place in the refrigerator for 24 hours.

3 – For the next day, place the marinate chicken in a covered baking dish.  Spoon the sauce atop.  Microwave on high for 4 minutes and 30 seconds.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 45 seconds more.

4 – Serve the chicken with sauce hot.

–chicken adapted from recipetineats, available on the web.

MEDITERRANEAN COD FILLET SEASONED WITH BASIL LEAVES AND TOPPED WITH CHOPPED GREEN ONIONS & A CHUNKY MARINARA SAUCE OF MARINATED & QUARTERED ARTICHOKE HEARTS – KALAMATA OLIVES – ROASTED RED BELL PEPPER SLICES – MINCED GARLIC – WHITE WINE VINEGAR – EXTRA VIRGIN OLIVE OIL

This is one of my favorite recent recipes. . .

For 2:

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

–basil leaves (dried; 1 teaspoon)

–salt and pepper to taste

–marinara sauce (I used Bertoli’s basil and garlic; 4 tablespoons)

–artichoke hearts (quartered; 4 quarters, marinated)

–Kalamata olives (5)

–roasted red bell pepper slices (in a jar; 2 tablespoons, heaping)

–minced garlic (1 tablespoon)

–chopped green onions (2 stalks)

–white wine vinegar (2 tablespoons)

–extra virgin olive oil

1 – Place the cod in a covered baking dish. Spoon white wine vinegar on top. Season with salt, pepper, basil leaves, and olive oil. Set aside.

2 – In a small mixing bowl, place marinara sauce, artichoke hearts, Kalamata olives, red bell pepper slices, minced garlic. Stir together gently. Then pour the sauce atop the cod. Finish with green onions and a few drops of extra virgin olive oil.

3 – Microwave on high for 7 minutes, longer (1 to 2 minutes more) if the cod is thick.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

SWEET & TART CATFISH FILLETS ROLLED IN ITALIAN HERB PANKO CRUMBS WITH ZUCCHINI – SUGAR – MINCED GARLIC IN A WHITE WINE VINEGAR SAUCE

For 2:

–2 small catfish fillets

–Italian herb panko breadcrumbs (one-third cup)

–zucchini (1 small zucchini, 6 inches, diced)

–sugar (1 tablespoon)

–minced garlic (1 tablespoon)

–white wine vinegar (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place 1 catfish fillet in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in one-half the panko breadcrumbs.  Shake.  Then place in a large, covered baking dish.  Prepare the second catfish fillet in the same way, then place in the dish.

2 – Sprinkle the catfish with sugar and minced garlic.  Pour in the white wine vinegar, sprinkling a little on the fish.  Place diced zucchini on top.

3 – Microwave on high for 7 minutes.

4 – Serve the catfish with zucchini hot.

–inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

SWEET & SOUR SALMON FILLET TOPPED WITH FRESH GREEN ONIONS – HONEY – MINCED GARLIC SEASONED WITH TUSCAN HERB OLIVE OIL AND IN A SAUCE OF LEMON – APPLE JUICE – WHITE WINE VINEGAR

Tuscan herb olive oil is sold in shops with various names, the “Happy Olive” or the “Spicy Olive” being two examples. The recipe is a secret, but in the absence of the real thing, I recommend combining olive oil, garlic, and the Tuscan herbs of rosemary, basil, and oregano. . .

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

–fresh green onions (chopped, 2 stalks, wash well first)

–honey (3 ribbons atop the salmon)

–minced garlic (1 tablespoon)

–Tuscan herb olive oil

–lemon juice (3 squirts, bottled)

–apple juice (one-eighth cup)

–white wine vinegar (3 tablespoons)

–salt and pepper

1 – Place the salmon in a covered baking dish. Drench in lemon juice. Pour in the apple juice and white wine vinegar. Top the salmon with salt, pepper, minced garlic, honey, hopped green onions, and Tuscan herb olive oil.

2 – Microwave on high for 3 minutes. Salmon is best if slightly under-cooked, flaky but not red on the inside.

3 – Serve the salmon and sauce hot.

–salmon inspired by the Rasa Malaysia web site.

A Simple Dinner: GLAZED SWEET & TART SALMON FILLET WITH HONEY – BROWN SUGAR – APPLE JUICE – WHITE WINE VINEGAR – LEMON JUICE

This is sweet with a tart tang. . .and so easy to measure ingredients and microwave for just 3 minutes. . .

For 2:

–salmon fillet (size of 2 decks of cards, one-half pound; room temperature)

–honey (one-quarter cup)

–brown sugar (one-half cup)

–apple juice (one-eighth cup)

–white wine vinegar (one-eighth cup)

–lemon juice (3 squirts)

–salt and pepper

–extra virgin olive oil

1 – Place honey, brown sugar, apple juice, and white wine vinegar in a small mixing bowl. Stir vigorously.

2 – Place salmon in a covered baking dish. Season with salt, pepper, lemon juice, and extra virgin olive oil. Drizzle the sauce on top.

3 – Microwave on high for 3 minutes.

4 – Serve the salmon and sauce hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).

CHICKEN TENDERS WITH PUREED TOMATO SAUCE OF BASIL – PINE NUTS – DICED TOMATOES – OIL-PACKED SUN-DRIED TOMATO – WHITE WINE VINEGAR – WHOLE WHEAT BREAD – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL –– SALT & PEPPER

The main ingredient that alters the flavor from a simple tomato sauce to this delicious variation is the addition of pine nuts. . .

For 2:

–3 chicken tenderloins (room temperature)

–basil (1 tablespoon, dried)

–pine nuts (3 tablespoons)

–diced tomatoes (one-quarter cup, canned)

–oil-packed sun-dried tomato (1; I use Sam’s Choice)

–white wine vinegar (2 tablespoons)

–whole wheat bread (one-half whole wheat English muffin, broken up; or 1 slice whole wheat bread)

–minced garlic (1 tablespoon)

–extra virgin olive oil (3 drops)

–salt and pepper (to taste)

1 – Place the chicken tenders in a covered baking dish.  Set aside.

2 – Place all next nine ingredients in a food processor.  Pulse until smooth.  Then place in a small microwaveable dish.  Microwave for 2 minutes on high.

3 – Spoon the hot sauce on top of the chicken tenders.  Then microwave the dish for 4 and one-half minutes.  When finished, check the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from The Complete Mediterranean Cookbook, by America’s Test Kitchen.

CHICKEN TENDERS ORANGE WITH SLICED PEARS & CHOPPED ONION SEASONED WITH GINGER – SUGAR – ORANGE ZEST IN A SAUCE OF ORANGE JUICE – SOY SAUCE – WHITE WINE VINEGAR ATOP JASMINE RICE & WITH A SIDE OF BROCCOLI FLORETS TOPPED WITH WHOLE WHEAT BREADCRUMBS & SHREDDED PARMESAN CHEESE

My husband and I both found the flavors in the chicken dish to meld very, very well. . .my husband gave this recipe 5 stars out of 5. . .

–3 chicken tenderloins

–sliced pears (1 can, drained)

–chopped onion (one-half cup)

–ginger (1 teaspoon)

–sugar (1 tablespoon)

–orange zest (orange peel, 1 teaspoon)

–orange juice (one-eighth cup)

–soy sauce (3 tablespoons)

–white wine vinegar (3 tablespoons)

–jasmine rice (follow package instructions; brands differ)

–broccoli (one-half family package, frozen)

–whole wheat English muffin (one-half, minced in food processor)

–Parmesan cheese (one-third cup, shredded)

–salt and pepper

–extra virgin olive oil

1 – Place the broccoli in a covered baking dish.  Sprinkle with salt, pepper, olive oil, breadcrumbs, and Parmesan cheese.  Microwave on high for 6 minutes.  When finished, keep covered to preserve warmth.

2 – Place the orange juice, soy sauce, white wine vinegar, and olive oil to taste in a large, covered baking dish.  Season with salt, pepper, ginger, sugar, and orange zest.  Add pears and onion.  Microwave on high for 4 minutes.  When finished, place the chicken tenders atop the sauce.  Season with salt, pepper, ginger, and olive oil.

3 – Microwave on high for 5 minutes.  When finished, test the center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce, hot, on a bed of jasmine rice with the broccoli recipe as a side.

–chicken adapted from a vintage Real Simple magazine.

PARSLEYED BAKED COD SPRINKLED WITH GARLIC – HERB BREADCRUMBS AND TOPPED WITH BUTTON MUSHROOMS & MINCED GARLIC IN A WHITE WINE VINEGAR SAUCE

Any white fish will do just fine. . .the garlic makes the dish with mushrooms work best. . .

For 2:

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

–parsley (dried, 1 tablespoon, bottled)

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

–mushrooms (button, bottled, 4 or 5)

–minced garlic (bottled, 1 tablespoon)

–white wine vinegar (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Add the white wine vinegar, pouring over the cod.  Season the cod with salt and pepper.  Sprinkle breadcrumbs and minced garlic on top.  Add mushrooms.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod with mushrooms hot.

–recipe original.