MAKE ONE DAY AHEAD OF CHRISTMAS DINNER FOR 2:  DRESSING WITH HERBS

For 2:

–Pepperidge Farm herb stuffing (save to add on dinner day)

–onion (1, medium, chopped)

–celery salt (one-half teaspoon)

–white wine (one-eighth cup)

–chicken bone broth (low sodium; one-third cup)

–fresh apple (one-half, peeled and chopped fine)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Chop the onion and apple.  Add to a covered baking dish.  Sprinkle with celery salt, salt, pepper, and extra virgin olive oil.  Add white wine and chicken bone broth.  Stir.  Microwave on high for 5 minutes.

2 – Let cool, covered, and then place in a container for storage in the refrigerator.  As mentioned, you will add the herb stuffing on the day of dinner.

–recipe tweaked considerably, but inspired by Real Simple magazine, November 2021 issue.

Tomorrow I will post recipes to be done on the morning of your dinner (a salad), and the only recipe to be prepared just before dinner, the chicken tenders.  Also a picture of what your dinner will look like.

Merry Christmas in advance!

Pesce [Fish] Italiano con Capellini [Pasta] with Roasted Red Bell Peppers – Lemon – Minced Garlic – Tarragon – Thyme – Basil in White Wine Sauce

This recipe is good for any white fish; I used cod, our frequent white fish. . .recipe was originally intended for shrimp. . .

For 2:

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

–roasted red bell pepper (3 tablespoons; from a jar; drain)

–lemon juice (3 squirts)

–minced garlic (1 tablespoon)

–tarragon, thyme, basil (one-half teaspoon each; or herbs of your choice)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the fish in a covered baking dish.  Pour in the white wine.  Drench the fish in lemon juice.  Season with garlic, herbs (I used tarragon, thyme, basil), salt, pepper.  Spoon on the roasted red bell pepper.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 6 minutes, unless the fish is especially thick, and then microwave for 7 minutes.  Fish is done when it begins to break apart.

3 – Serve the fish hot, atop pasta.  (Microwave pasta in salted water, uncovered, for 6 minutes; then microwave on 50 percent power for 8 minutes.  Drain.)

–fish inspired by Fiore’s Ristorante Toscana, in Asheville, North Carolina.

Fresh Alaskan Cod with Sauce of Blueberries – Chopped Onions – White Wine – Blueberry Preserves

My baked cod with blueberry sauce adapted to the microwave from the web has received many hits on my cooking blog since 2017. .  . . Today’s posting is a sweeter recipe with blueberry preserves, preferred and recommended by my husband. . .

For 2:

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

–blueberries (thawed from frozen; or fresh; 1 cup)

–chopped onions (one-quarter cup)

–white wine (one-quarter cup)

–blueberry preserves (1 heaping tablespoon)

–salt and pepper to taste

–extra virgin olive oil

1 – Place blueberries and blueberry preserves in a small mixing bowl.  Fold over gently until preserves fully cover the blueberries.  Add white wine, chopped onions, and extra virgin olive oil to taste.  Stir gently.  Pour into a covered baking dish.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Spoon some of the sauce over the cod.

3 – Microwave on high for 5 minutes.  Check for doneness.  If not cooked, return to the microwave for 5 minutes more on 50 percent power.

4 – Serve the blueberry cod hot, atop rice, pasta, or quinoa.

–recipe original. Cooking turns the blueberries dark, but the flavor is not affected.

Fresh Alaskan Cod Seasoned with Parsley & Tarragon / Topped with Shredded Carrots / Cooked on a Bed of Chopped Onion – Minced Garlic – Fresh Diced Roma Tomatoes – Marinara Sauce – Clam Juice – White Wine / Served atop Jasmine Rice

The ingredients in this recipe were first assembled by Julia Child for a lobster “americaine,” but fresh cod seems to be a worthy substitute. . .

For 2

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

–parsley, tarragon (2 tablespoons each, divided)

–shredded carrots (1 handful)

–chopped onion (one-quarter cup)

–minced garlic (1 tablespoon)

–fresh diced tomatoes (2, Roma, sliced and then halved)

–marinara sauce (2 tablespoons; I used Bertoli’s garlic, olive oil, basil)

–clam juice (one-eighth cup)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients except carrots and one-half the parsley and tarragon in a large covered baking dish. Fold well but gently. Microwave on high for 5 minutes (you want the ingredients to be very hot).

2 – Place the cod on top, center of the baking dish. Season with salt, pepper, extra virgin olive oil, and the other half of the parsley and tarragon. Spoon some sauce over the cod. Microwave on high for 7 minutes.

3 – Serve the cod and sauce hot, atop jasmine rice (for the rice, place two-thirds cup rice and 1 and one-third cup water in a covered baking dish; do not add salt; microwave on high for 5 minutes, and then microwave on 50 percent power for 10 minutes).

–recipe by C. Mabry, chef; inspired by Julia Child, Mastering the Art of French Cooking.

Steamed & Spicy Salmon Fillet with Diced Roma Tomatoes – Chopped Onion – Cayenne in White Wine Sauce

These are simple ingredients, but sometimes “simple” works best. . . .The cayenne is optional. . . .

For 2:

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

–tomatoes (2, Roma, diced)

–onions (chopped, one-quarter cup)

–cayenne (1 teaspoon; or to taste)

–white wine (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place the diced tomatoes and chopped onions in a covered baking dish. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Pour in the white wine. Microwave on high for 5 minutes (you want to get this very hot).

2 – Place the salmon in the sauce. Season with salt, pepper, cayenne pepper, and extra virgin olive oil. Spoon a few tablespoons of sauce over the top. Microwave on high for 3 minutes and 20 seconds. Salmon is best if slightly under-cooked, flaky, but not red.

3 – Serve the salmon and sauce hot.

–recipe by C. Mabry, chef.

A Celebration Dinner: Coquilles St. Jacques Parisienne

Making a white sauce in the microwave is tricky, but with enough stirring it IS possible. . .the taste was divine. . .

For 2:

–4 large scallops

–sliced mushrooms (1 small can, drained)

–chopped onions (one-quarter cup)

–white wine (two-thirds cup, divided)

–flour (1 heaping teaspoon)

–salt and pepper

–extra virgin olive oil (or butter; the original is always butter)

1 – Place one-third cup of white wine in a microwaveable measuring cup.  Microwave on high for 45 seconds.  Then, quickly (before it cools), add the teaspoon of flour to the hot white wine.  Beat briskly and for a long time (be certain to beat out any lumps).  Then add the other one-third cup of white wine to the measuring cup.  Stir, then pour into a baking dish.  Season with salt and pepper to taste.  Microwave on high for 2 minutes.  Stir well, very well.  (This is the crucial step.)

2 – Add the mushrooms and onion to the white wine in the baking dish.  Season with salt and pepper a second time.  Place the scallops in the sauce.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 5 minutes.  (This exact time make perfect scallops.)

3 – Serve the scallops, with sauce, hot and atop shells, if you have them.

–recipe inspired by Julia Child, Mastering the Art of French Cooking.

MEDITERRANEAN COD FILLET TOPPED WITH CHOPPED ROMA TOMATO – MINCED GARLIC – BASIL – SHREDDED PARMESAN – KALAMATA OLIVES – SAUCED IN WHITE WINE – LEMON – PARMESAN & BASIL INFUSED OLIVE OIL

This recipe is in the style of Edward Giobbi, American artist and chef with Italian roots, frequently featured on this blog. . .

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

–chopped Roma tomato (1)

–minced garlic (1 tablespoon)

–basil (1 teaspoon)

–shredded Parmesan cheese (one-eighth cup)

–kalamata olives (6 to 8)

–white wine (one-quarter cup)

–lemon juice (3 squirts)

–Parmesan & basil infused olive oil to taste

–salt and pepper

1 – Place the cod in a covered baking dish. Drench in lemon juice. Pour in the white wine. Season with salt, pepper, basil, and minced garlic. Place the chopped Roma tomato on top. Then sprinkle Parmesan cheese and kalamata olives. Finish with a generous amount of Parmesan & basil infused olive oil.

2 – Microwave on high for 7 and one-half minutes, less if fillet is thin.

3 – Serve the Mediterranean cod hot, atop pasta, rice, or quinoa, if desired.

–recipe by C. Mabry, chef.

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.

DELICIOUS SICILIAN FISH STEW WITH COD – TOMATOES – POTATOES – PINE NUTS – GOLDEN RAISINS – ORANGE ZEST – CELERY SALT – ONION – GARLIC – WHITE WINE – CAPERS – THYME – MINT – CAYENNE – CLAM JUICE

This takes time but is well worth it. . .similar to recipes for bouillabaisse but even better. . .

For 2:

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

–tomatoes (one-half can, drained)

–potatoes (sliced, one-half can, drained)

–pine nuts (3 tablespoons)

–golden raisins (3 tablespoons)

–orange zest (1 teaspoon)

–celery salt (1 teaspoon)

–onion (chopped, one-quarter cup)

–garlic (minced, 1 tablespoon)

–white wine (one-eighth cup)

–capers (2 tablespoons)

–thyme (dried, 1 teaspoon)

–mint (dried, 1 teaspoon)

–cayenne pepper (to taste, one-quarter teaspoon for less spicy)

–clam juice (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place tomatoes and potatoes first in the large, covered baking dish. Then add other ingredients in the amounts given, sprinkling when appropriate. Gently fold the ingredients over. Microwave on high for 7 minutes.

2 – Place cod fillet in the middle of the sauce. Season with salt, pepper, and extra virgin olive oil. Spoon some sauce over the cod. Microwave on high for 7 minutes, longer if particularly thick fillet.

3 – Serve the fish stew hot.

–fish stew adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.