An Anniversary Celebration:  BREADED CHICKEN TENDERS SEASONED BY TARRAGON – BAY LEAVES – MINCED GARLIC – PARSLEY AND WITH BUTTON MUSHROOMS & SLICED RED ONION IN BROTH – WHITE WINE SAUCE

One my my favorite recipes.  .  . over 30 years a favorite. . .

For 2:

–3 chicken tenderloins

–plain breadcrumbs (one-third cup, boxed)

–tarragon (2 teaspoons, dried, bottled)

–bay leaves (2, dried, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–button mushrooms (drained, bottled, 1 small can)

–sliced red onion (one-half)

–bone broth (one-eighth cup, packaged)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the onion in a covered baking dish.  Add bone broth and white wine.  Season with 1 teaspoon of tarragon, 2 bay leaves, minced garlic, salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add extra virgin olive oil and coat the chicken.  Pour in the breadcrumbs; shake well.  When the sauce has finished heating, place the chicken in the baking dish.  Pour drained mushrooms on top. Sprinkle 1 teaspoon of tarragon, and parsley, on top.  Finish with a few drops of extra virgin olive oil.

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

4 – Serve the chicken hot, atop, pasta, rice, or couscous.

–chicken adapted from The Microwave French Cookbook.

BAKED SALMON FILLET ENCRUSTED BY MINCED PEANUTS & PANKO BREADCRUMBS AND WITH ORANGE ZEST – GARLIC – PARSLEY IN WHITE WINE – ORANGE JUICE SAUCE ATOP BROWN RICE

Subtle flavors provide a real taste treat. . .

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

–minced peanuts (mince one-third cup dry roasted peanuts in a food processor)

–panko breadcrumbs (one-quarter cup, boxed)

–orange zest (orange peel, 1 tablespoon, bottled)

–garlic (powdered, 1 teaspoon, bottled)

–parsley (dried, bottled, 1 tablespoon)

–white wine (one-quarter cup)

–orange juice (3 tablespoons)

–brown rice (1 cup rice added to 1 cup salted bone broth; microwave on high for 7 minutes; let sit for 5 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Add white wine and orange juice, pouring over the salmon to the bottom of the dish.  Season with orange zest, garlic, salt, and pepper.  Place minced peanuts and panko breadcrumbs on top, pressing into the salmon.  Finish with parsley and a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes and 20 seconds.  Cod is done when it breaks apart easily.

3 – Serve the cod hot, atop brown rice.

–adapted from Better Homes & Gardens, on the web.

SPICY MISSISSIPPI CATFISH FILLETS WITH HALVED GRAPE TOMATOES – MARINARA – SRIRACHA – MINCED GARLIC ATOP RED POTATOES AND IN WHITE WINE SAUCE

Marinara and sriracha sauces work well together. . .

For 2:

–2 catfish fillets

–marinara sauce (I used Bertoli with vegetables; 2 tablespoons)

–sriracha sauce (2 tablespoons)

–garlic (bottled, minced, 1 tablespoon)

–potatoes (2, medium, cut in bite-sized pieces, red)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Peel the potatoes, and then cut into bite-sized pieces.  Place in a large, covered baking dish.  Season with salt, pepper, garlic, and extra virgin olive oil.  Microwave on high for 6 minutes.

2 – Place the catfish fillets atop the potatoes.  Season with salt and pepper.  Spoon marinara sauce in the middle of each fillet.  Then squeeze ribbons of sriracha down the length of the fillet. 

3 – Slice 6 to 8 grape tomatoes in half.  Place atop the catfish.  Finish with a few drops of extra virgin olive oil.

4 – Serve the catfish, potatoes, and sauce hot.

–recipe original.

PARSLEYED STEAMED SALMON WITH MUSHROOMS – ONIONS – GARLIC – CAYENNE IN LEMON – WHITE WINE – SOY SAUCE

Mushrooms go well with soy sauce. . .and soy sauce goes well with salmon. . .

For 2:

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

–mushrooms (one-quarter cup, canned)

–onions (one-quarter cup, frozen, chopped)

–garlic (minced, 1 tablespoon, bottled)

–cayenne (one-eighth teaspoon)

–lemon (3 squirts, bottled)

–white wine (one-eighth cup)

–soy sauce (one-eighth cup)

–parsley (dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the rinsed salmon in a covered baking dish.  Drench in lemon juice.  Add the white wine and soy sauce.  Season with garlic and cayenne pepper, salt and pepper.

2 – Place onions, and the mushrooms on top of the salmon.  Sprinkle a few drops of olive oil on the salmon.  Finish with a sprinkle of parsley.

3 – Microwave on high for 4 and one-half minutes.  Salmon is best if slightly undercooked.

4 – Serve the salmon and sauce hot.

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

COD AMERICAINE SPRINKLED WITH HERBS DE PROVENCE & CAYENNE AND FLOATING IN A SAUCE OF MARINARA – BRANDY – WHITE WINE – ONIONS – GARLIC PLACED ATOP JASMINE RICE

Delectable, apparently how the French think Americans eat cod. . .

For 2:

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

–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)

–brandy (2 tablespoons; buy a small, inexpensive bottle)

–white wine (one-quarter cup)

–onions (one-quarter cup, chopped)

–minced garlic (1 tablespoon, bottled)

–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish.  Stir well.  Then place the cod in the middle of the dish.  Sprinkle cod with salt, pepper, cayenne, and herbs de provence.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot, with sauce, and atop the rice.

–cod adapted from The Best of French Cooking

ATLANTIC COD WITH FRESH PEAR SLICES & CINNAMON IN LEMON – WHITE WINE SAUCE

The cinnamon in this recipe really works!

For 2:

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

–fresh pear (peeled, cut in slices, medium size)

–cinnamon (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–white wine (one-eighth cup)

1 – Place the cod in a covered baking dish.  Surround with pear slices.  Drench the cod in lemon juice, and then add white wine around the cod.  Sprinkle with salt, pepper, cinnamon, and extra virgin olive oil.

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

3 – Serve the cod hot, atop jasmine rice (follow package instructions for the rice; brands differ, but microwaving is fine).

–recipe original.

HEALTHY CHICKEN FRICASSEE WITH CHOPPED RED ONIONS & PARSLEY IN A WHITE SAUCE OF NONFAT MILK – WHITE WINE – WHITE FLOUR – EXTRA VIRGIN OLIVE OIL

For 2:

A comfort dish, creamy, delicious. . .good but healthy in this version. . .

–3 chicken tenderloins (organic)

–chopped red onions (one – third cup)

–milk (nonfat, one-half cup)

–white wine (one-half cup)

–salt and pepper

–extra virgin olive oil

1 – Place 2 tablespoons of milk in a glass measuring cup.  Microwave for 30 seconds.  Add 1 teaspoon of flour to the milk, beating rapidly until dissolved.  Add more milk to the one-half cup level.  Then add white wine to the 1 cup level.  Season with a few drops of extra virgin olive oil, and then, to taste, salt and pepper.

2 – Place in a covered baking dish.  Add chopped onions.  Microwave on high for 3 minutes.  Place the chicken tenders atop the sauce.  Season with salt and pepper.  Sprinkle chopped parsley on top.

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

4 – Serve the chicken tenders and sauce hot, atop pasta (microwave the pasta, salted and uncovered, in water 1 inch above the pasta for 6 minutes; then microwave on 50 percent power for 8 minutes).

–inspired by Arnaud’s in New Orleans, from the cookbook, To a King’s Taste, compiled by the Colonial Dames of Louisiana.

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.

WILD COD PESTO – ROLLED IN BREADCRUMBS – TOPPED WITH CHOPPED YELLOW ONIONS – SEASONED WITH OREGANO & MINCED GARLIC – IN ITALIAN TOMATO & WHITE WINE SAUCE

Appeals to the taste with a burst of distinct flavors. . .

For 2:

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

–pesto sauce (bottled, 2 tablespoons, basil pesto)

–clam juice (bottled, 2 tablespoons)

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

–chopped yellow onions (ready packaged, 3 tablespoons)

–oregano (bottled, dried, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (Pomi brand, pureed, two-thirds cup)

–white wine (one-eighth cup)

–salt and pepper (to taste)

–extra virgin olive oil (to taste)

1 – Place the tomatoes in a covered baking dish.  Add minced garlic, oregano, salt and pepper to taste, white wine, extra virgin olive oil to taste.  Stir.  Microwave on high for 2 minutes.

2 – Meanwhile, place the cod in a plastic bag.  Season with salt, pepper, oregano, and add olive oil to coat.  Pour in the breadcrumbs.  Shake well.  Then place the cod in the tomato sauce.  Spoon some on top.  Set aside.

3 – Place the pesto sauce and clam juice in a small mixing bowl.  Stir well.  Then pour the resulting sauce atop the cod.  Finish with the chopped onion and a few drops of olive oil.

4 – Microwave for 6 minutes on high.

5 – Serve the cod and sauce hot.

–recipe original, but inspired by Edward Giobbi.

ORGANIC CHICKEN GARLIC – ROSEMARY TOPPED BY GREEN ONIONS WITH BABY DUTCH POTATOES IN A SAUCE OF WHITE WINE & CHICKEN BONE BROTH

Flavorful. . .and quintecential Edward Giobbi. . .

For 2:

–4 organic chicken tenderloins

–minced garlic (bottled, 1 tablespoon)

–rosemary (dried, 1 tablespoon, bottled)

–green onions (fresh, ready-prepared, one-quarter cup; or 3 stalks, chopped)

–baby Dutch potatoes (6 to 8, halved, packaged)

–white wine (one-eighth cup)

–chicken bone broth (low sodium, non-fat, packaged, one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Wash and then halve the potatoes.  Place in a large, covered baking dish.  Add white wine and chicken bone broth.  Season with salt, pepper, rosemary, minced garlic, and extra virgin olive oil.  Microwave on high for 8 minutes.

2 – Nestle the chicken tenderloins in the sauce with the potatoes.  Season with salt, pepper, and extra virgin olive oil.  Spoon sauce ove the chicken.  Top with green onions.  Microwave on high for 5 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and potatoes, with sauce, hot.

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