A Celebratory Dinner:  NEW ORLEANS ORANGE ROUGHY ROLLED IN CREOLE SEASONING & BREADCRUMBS WITH TOASTED PECAN BITS – FRESH PARSLEY – LEMON SLICES IN A SAUCE OF CLAM JUICE – WORCESTERSHIRE – LEMON JUICE – OLIVE OIL ATOP JASMINE RICE

For 4:

–orange roughy (thawed from frozen, 4 fillets of the size of 1 deck of cards each)

–Creole seasoning (boxed, 1 tablespoon for all 4 fillets)

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

–toasted pecan bits (one-third cup; toast pecans for 1 minute on high, and then stir and toast 1 minute more)

–parsley (fresh, 1 handful, chopped)

–lemon (1, fresh, sliced)

–clam juice (one-half cup, bottled)

–Worcestershire sauce (3 tablespoons, bottled)

–lemon juice (2 squirts, bottled)

–olive oil

–pepper (no salt, because the Creole seasoning has salt)

1 – Place the clam juice, Worcestershire sauce, and lemon juice, with a few drops of olive oil, in the large baking dish with cover.  Microwave on high for 3 minutes.

2 – Season the orange roughy with the Creole spice.  Place an orange roughy fillet in a plastic bag with a few drops of olive oil.  Add breadcrumbs and shake.  Repeat with each fillet.  Place the fillets in the sauce.  Top with pecan bits, parsley, and sliced lemon.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Place atop jasmine rice (follow microwave recipe for 1 cup on the package).

4 – Serve the orange roughy hot, atop the jasmine rice.

–recipe adapted from a trout recipe in the New Orleans – based Commander’s Palace cookbook.

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WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.

BAKED COD & CRAB MEAT TOPPING OF MINCED CELERY – ONION POWDER – MAYO – BLACK PEPPER – GARLIC-HERB BREADCRUMBS – WORCESTERSHIRE AND SPRINKLED WITH PAPRIKA IN WHITE WINE SAUCE

For 4:

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

–crab meat (one-half small can, drained)

–celery (1 stalk, finely chopped)

–onion powder

–mayonnaise

–black pepper

–garlic – herb breadcrumbs (boxed)

–Worcestershire sauce

–paprika

–olive oil

–white wine

1 – Place the cod in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Set aside.

2 – In a small mixing bowl, place one-half can of drained crab meat, a generous sprinkling of garlic – herb breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, and a few drops of olive oil.  Season with black pepper and onion powder.  Finely chop 1 stalk of celery, and add to the mixing bowl.  Stir well.  Spread the crab meat topping on the cod.  Sprinkle with paprika.

3 – Microwave on high for 9 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod with crab meat topping with couscous, pasta, white or brown rice, or quinoa.

–cod and crab meat topping adapted from Mr. Food Test Kitchen.

A Celebratory Dinner for 2:  PARSLEYED CREOLE COD PECAN WRAPPED IN BREADCRUMBS & TOPPED BY LEMON – CLAM JUICE – WORCESTERSHIRE SAUCE / ASPARAGUS CASSEROLE WITH MUSHROOMS & PARMESAN IN WHITE SAUCE

–cod (size of 3 decks of cards, one-half pound)

–parsley

–Creole seasoning

–pecans (chopped, 1 small package)

–breadcrumbs (boxed)

–lemon juice

–clam juice

–Worcestershire sauce

–pepper

–olive oil

–asparagus (fresh, 1 bunch)

–flour

–chicken broth (non-fat, low sodium)

–mushrooms (baby bellas, 4 or 5 sliced)

–Parmesan cheese

1 – Place the cod in a plastic bag.  Season with pepper (no salt), Creole seasoning (contains salt), and olive oil.  Pour a small amount of breadcrumbs into the bag.  Shake well.  Place the cod in a covered baking dish.

2 – In a measuring cup, place one-fourth cup of clam juice, several squirts of lemon juice, and a few drops of Worcestershire sauce and olive oil.  Stir well.  Pour over the cod.

3 – Place 1 small package of chopped pecans on top of the cod.  The sprinkle chopped parsley as a finishing touch.  Set aside.

4 – Place 1 bunch of asparagus in a covered baking dish.  Season with salt, pepper, and olive oil.  Fill a cup with chicken broth, and microwave for 1 minute on high.  Place 1 heaping teaspoon of flour in a second cup.  Gradually the hot broth to the flour, stirring vigorously.  Add to the asparagus, just to cover.  Sprinkle the asparagus with breadcrumbs and Parmesan cheese.  Microwave on high for 6 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the asparagus as a side.  I also served lima beans and squash casserole (recipes, see the search box).

–cod adapted from a trout recipe in the New Orleans’s The Commander’s Palace cookbook.

A Simple Dinner:  CHICKEN WITH LEMON SLICES & WORCESTERSHIRE SAUCE

–4 chicken tenderloins or breast strips

–lemon (1, fresh)

–lemon juice

–Worcestershire sauce (bottled)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish with a little water.  Add a squirt or two of lemon juice, and then add a fairly generous amount of Worcestershire sauce.  Season the chicken with salt and pepper.  With a very sharp knife, cut a lemon into slices.  Place the lemon slices atop the chicken.  Add a few drops of olive oil to the dish.  Microwave for 5 and one-half minutes on high.

2 – Serve the chicken hot, with the sauce.  I also served lima bean soup, a salad, and squash casserole (for recipes, use the search box on this blog).

–chicken adapted from an old friend’s recipe, Tallahassee, Florida.

CATFISH DELTA WITH PAPRIKA – CAJUN SEASONING – PARMESAN – WORCESTERSHIRE & WRAPPED IN CORN FLAKE CRUMBS

–catfish fillet (large)

–paprika (bottled)

–Cajun seasoning (or Creole)

–Parmesan cheese (shredded)

–Worcestershire sauce (bottled)

–corn flake crumbs (or corn chex crumbs)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes or corn chex in a plastic bag.  With the back of an ice cream spoon against the kitchen counter, break apart the corn to make crumbs.  Season with paprika,Parmesan cheese, and a little salt.  Shake well.  In a separate plastic bag, place the catfish.  Mix together a small amount of olive oil and 1 tablespoon of Worcestershire sauce in a small dish, and then pour on the catfish in the plastic bag.  Pour the corn crumbs on the catfish, and shake well.  Place the catfish in a covered baking dish (without water).  Microwave on high for 4 minutes.

2 – Serve the catfish hot.  I also served broccoli and bean soup (recipes, see the search box on this blog).

–catfish adapted from the food network web site.

PARSLEYED FLOUNDER & SHRIMP WITH MUSHROOMS & CROUTONS IN WINE – BRANDY – WORCESTERSHIRE WHITE SAUCE / BASIL SPRING MIX SALAD WITH TOMATO – ZUCCHINI – BROCCOLI FLORETS IN RED WINE – OLIVE OIL DRESSING

–flounder (2, thin, thawed from frozen)

–shrimp (thawed from frozen, 6 to 8 small)

–parsley (fresh, chopped)

–mushrooms (baby bellas, 6 to 8, sliced)

–croutons (Texas Toast garlic & butter, a handful, packaged)

–white wine (cooking wine is fine

–brandy (1 tablespoon)

–Worcestershire sauce (1 tablespoon)

–flour

-salt and pepper

–olive oil

–spring mix salad (one-half package)

–tomato (1, medium, chopped)

–zucchini (1, medium, sliced)

–broccoli florets (one-half head, broken apart in bite-sized pieces)

–red wine (cooking wine is fine)

–extra virgin olive oil

1 – Place one-half package of spring mix in a mixing bowl.  Add 1 chopped tomato, 1 peeled and sliced zucchini, one-half head of broken florets of broccoli, basil, salt, and pepper.  Stir well.  Just before dinner, add a small amount of red wine and a generous amount of extra virgin olive oil. 

 

2 – Slice 6 to 8 baby bella mushrooms and place in a covered baking dish.  Place one-half cup of white wine and 1 tablespoon of Worcestershire sauce in a microwaveable cup, and microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the wine mixture to the flour, stirring briskly.  Then pour the resulting white sauce atop the mushrooms.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes. 

3 – Rinse 6 to 8 small, deveined, tail-off, shell-off shrimp, and then place in a small microwaveable covered bowl.  Season with salt, pepper, garlic, and olive oil.  Microwave on high for 2 minutes.  Set aside.

4 – Place the flounder atop the mushrooms, in the white sauce.  Season with salt, pepper, and olive oil.  Microwave on high for 2 and one-half minute (longer if flounder are thick).  Add shrimp, 1 handful of Texas Toast garlic – butter croutons, and a sprinkling of parsley.  Microwave for 30 seconds more.

5 – Serve the salad as a first course.  Serve the flounder and shrimp hot.  I also served Brussel sprouts with oregano (for recipe, use the search box on this blog).

–flounder and shrimp adapted from To the Taste of a King; salad original.

CRAB BISQUE SOUP

–crabmeat (2 cans, drained)

–milk (dairy, almond, or soy, 2 cups)

–Parmesan cheese (shredded, one-half cup)

–paprika

–lemon juice

–Worcestershire sauce

–egg yolks (2)

–parsley (fresh if possible)

–salt and pepper

–olive oil

–flour (4 tablespoons)

1 – Place 2 cups of milk in a microwaveable bowl.  Microwave on high for 2 minutes.  In a separate bowl, add 4 tablespoons of flour.  When the milk has heated, slowly add a half cup to the flour.  Stir briskly. 

2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour.  Add one-half cup of Parmesan cheese, and 2 egg yolks.  Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil.  Stir well.  Microwave on high for 8 minutes.  Then stir.  Microwave for another 7 minutes.  Then stir.  Let cool briefly before serving.  Soup should be somewhat thick.

3 – Serve the crab bisque soup as a main course.  I also served a green salad and tomato pie (for recipes, use the search box in this blog).

–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).

COD WITH PARSLEYED BREADCRUMBS IN WORCESTERSHIRE & LEMON SAUCE / ANGEL HAIR SLAW WITH TOMATO – CHICKPEAS – VIDALIA ONION 

–cod (size of 3 decks of cards, one-half pound)

–Italian parsley (fresh is possible)

–plain breadcrumbs (boxed)

–Worcestershire sauce

–lemon juice

–salt and pepper

–olive oil

–angel hair slaw (raw cabbage)

–sugar

–tomato (1, medium)

–chickpeas (one-half can)

–Vidalia onion (1, small)

–mayonnaise

1 – Place cod in a covered baking dish with a very small amount of water.  Drench in lemon juice and Worcestershire sauce.  Season with salt and pepper. Sprinkle breadcrumbs and minced parsley on top.  Finish with a few drops of olive oil.  Set aside.

2 – Empty half a package of angel hair slaw into a mixing bowl.  Chop the tomato, season with salt and pepper, and place in bowl.  Add one-half can of chickpeas.  Slice 1 small Vidalia onion, and add to bowl.  Season with salt, pepper, and 1 teaspoon of sugar.  Add mayonnaise to taste.  Stir well.

3 – Microwave the cod for 6 minutes on high.

–cod adapted from The Guardian web site; slaw original.

ROASTED PECAN COD TOPPED IN BREADCRUMBS WITH CREOLE – LEMON – PARSLEY – WORCESTERSHIRE – CLAM SAUCE / QUINOA WITH BROTH

–cod (size of 3 decks of cards, one-half pound)

–pecan bits (1 small package)

–Creole seasoning (bottled)

–lemon juice

–parsley (fresh if possible)

–Worcestershire sauce

–clam juice

–plain breadcrumbs (boxed)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

 

1 – Spread the pecan bits on a microwaveable plate.  Microwave for 1 minute; stir; then microwave for 1 minute more.  Let cool.  Then puree half of the pecans in a food processor.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minute.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish.  Drench in lemon juice.  Then sprinkle a generous amount of Worcestershire on top.  Season thoroughly with olive oil; spread the oil over the cod.  Sprinkle a small amount of plain breadcrumbs on top.  Spread the pureed pecans on top of the cod.  Then sprinkle the remainder of the pecans.  Season with Creole seasoning, parsley, and a bit of olive oil.  Pour a very small amount of clam juice around the cod.  Microwave on high for 7 minutes.

4 – Serve the cod and sauce on top of the quinoa.

–cod adapted from The New Orleans Commander’s Palace Cookbook; quinoa original.

CREAMED CHICKEN WITH PARSLEY – ONION – GARLIC / WHITE RICE

–4 chicken tenderloins or breast strips

–parsley

–yogurt

–mayonnaise

–Worcestershire sauce

–onion (one-half, medium)

–garlic powder

–white rice (boxed, instant)

1 – Slice the onion, and place in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 3 minutes.  Place the chicken on top of the onion.  Season with salt, pepper, garlic powder, and olive oil.  Add diced parsley over the top of the chicken.  Set aside.

2 – Place two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with one-half teaspoon of salt and olive oil.  Microwave on high for 2 minutes.  Let sit, covered, for at least 5 minutes.

3 – Place 2 tablespoons of yogurt and 2 tablespoons of mayonnaise in a small baking bowl.  Season with salt, pepper, garlic powder, and 1 teaspoon of Worcestershire sauce.  Stir well.

4 – Microwave the chicken on high for 5 minutes.

5 – Microwave the yogurt and mayonnaise for 45 seconds on high.  When finished, spoon the sauce on top of the chicken.

6 – Serve the chicken, hot, on top of the rice.

–chicken adapted from a recipe of a friend in Shakopee, Minnesota, culled from Betty Crocker, 1964; white rice original.

HERBED CHICKEN WITH SPICY PEACH – STRAWBERRY SALSA / COLLARDS WITH FAUX BACON / MUSHROOMS WITH RED WINE – LEMON – WORCESTERSHIRE

–4 chicken tenderloins or breast strips

–seasoning salt (I use Mrs. Dash’s original)

–salt and pepper

–olive oil

–peaches (one-half can)

–strawberries (fresh, 6)

–onion (one-half, medium)

–cayenne pepper

–mint (dried, bottled)

–sugar (4 teaspoons, divided)

–lemon juice

–collards (fresh, packaged)

–Bac’n pieces (soy bacon)

–mushrooms (fresh, 1 small package)

–Worcestershire sauce

–red wine (cooking wine is fine)

 

1 – Place the chicken in a covered baking dish with a little water.  Season with salt, pepper, seasoning salt, and olive oil.  Set aside.

2 – Slice the strawberries and peaches and place in a mixing bowl.  Chop one-half onion and add to the mixing bowl.  Season with cayenne pepper, 2 teaspoons of sugar, mint, lemon juice, and olive oil.  Stir well.  Keep refrigerated until ready to serve.

3 – Place one-half package of collards in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave on high for 5 minutes.

4 – Place the mushrooms in a large, wide-mouthed, covered baking dish.  Add 1 inch of red wine.  Season with lemon juice, Worcestershire sauce, 2 teaspoons of sugar, salt, pepper, and olive oil.  Microwave on high for 4 minutes, taking care that the wine does not overflow.

5 – Microwave the chicken for 5 minutes.

6 – Serve the chicken hot, accompanied by cold salsa, and serve the collards and mushrooms as hot sides.

–chicken and salsa adapted from the American Heart Association’s recipe in a magazine provided free by Walgreen’s; collards and mushrooms original.

CREAMY COD WITH PARMESAN & GREEN ONIONS / TURNIP GREENS WITH FAUX BACON & GARLIC / BROWN RICE WITH BROTH / TRADITIONAL CAESAR SALAD

–cod (size of 3 decks of cards, one-half pound)

–mayonnaise

–Parmesan cheese

–green onions (1 stalk)

–Worcestershire sauce

–turnip greens (fresh, pre-packaged)

–Bac’n pieces

–garlic powder

–salt and pepper

–olive oil

–brown rice (boxed)

–chicken broth (non-fat, low sodium)

–salad greens

–creamy Caesar salad dressing

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a small bowl, stir together 3 tablespoons of mayonnaise, a sliced green onion, 2 tablespoons of Parmesan cheese, and 1 teaspoon of Worcestershire sauce.  Spread the mayonnaise mixture over the top of the cod.  Set aside.

2 – Place half a package of turnip greens in a large, wide-mouthed, covered baking dish.  Season with salt, pepper, olive oil, and garlic powder.  Microwave for 5 minutes on high.  Then sprinkle Bac’n pieces over the top.

3 – Measure two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with one-half teaspoon of salt, and a couple of drops of olive oil.  Microwave on high for 5 minutes.

4 – Add one-half package of salad greens to a mixing bowl.  Season with salt and pepper. Add a generous amount of Parmesan cheese.  Pour 2 tablespoons of creamy Caesar salad dressing into the salad greens, and stir well.

5 – Microwave the cod on high for 6 minutes.  Test center to be sure that it is done.  If not, return to the microwave for 1 minute more.

6 – Serve the salad first, cold; then serve the remaining dinner hot.

–cod from “taste of home” web site; other recipes original.

TANGY CHICKEN WITH WORCESTERSHIRE – HONEY – CAYENNE PEPPER / BAKED POTATO WITH BUTTER & YOGURT / BROCCOLI WITH HOT SAUCE / CORNBREAD STUFFING WITH BROTH – ONION – CELERY

–4 chicken tenderloins or breast strips

–Worcestershire sauce

–honey

–cayenne pepper

–salt and pepper

–olive oil

–potatoes (2, medium)

–Promise Activ margarine (heart-healthy)

–yogurt (plain, non-fat)

–broccoli (1 stalk)

–hot sauce (such as Tabasco)

–cornbread stuffing (boxed)

–chicken broth (non-fat, low sodium)

–onion (one-fourth, medium)

–celery (one-half stalk)

 

1 – Place the chicken in a covered baking dish.  Add a little water, and about one-eighth cup of Worcestershire sauce.  Season with salt, pepper, cayenne pepper, and olive oil.  Drizzle with a generous amount of honey.  Set aside.

2 – Scrub the potatoes, and then puncture on all sides with a fork.  Place on a paper towel in the microwave.  Cook on high for 5 minutes; then turn the potatoes over, and cook on high for another 5 minutes. 

3 – Cut the stalk from the broccoli, leaving some stem and the florets.  Place in a covered baking dish.  Add a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Dice the onion and celery.  Place in two small bowls, and microwave, with a little chicken broth, for 5 minutes.  Stir in the cornbread stuffing, add more chicken broth, and season with olive oil.  Microwave the stuffing for 1 minute.

5 – Microwave the chicken for 5 minutes.

6 – Serve the dinner hot.  Serve margarine and yogurt with the potatoes, hot sauce with the broccoli.

–recipes original.

SPICY CREOLE COD WITH TOMATO / WHITE RICE

–cod (size of 3 decks of cards, one-half pound)

–hot sauce (bottled, Louisiana or Tabasco, etc.)

–onion (one half, medium)

–tomato sauce (1 small can)

–tomato juice (one-third cup)

–Worcestershire sauce

–paprika

–garlic powder

–lemon juice

–salt and pepper

–olive oil

–white rice (instant)

 

1 – Chop the onion, and place in the bottom of a covered baking dish.  Add the tomato sauce and tomato juice, seasoning with 2 teaspoons of Worcestershire sauce and 2 teaspoons of hot sauce.  Season with salt, pepper, paprika, garlic powder, and olive oil.  Microwave on high for 8 minutes.  Then place the cod in the tomato sauce.  Drench with lemon juice.  Season the cod with salt, pepper, paprika, garlic powder, and olive oil.  Set aside.

2 – Measure two-thirds cup of white rice into a covered baking dish.  Add two-thirds cup of water.  Season with salt (one-half teaspoon) and olive oil.  Microwave on high for 3 minutes.  Let sit, covered, at least 5 minutes.

3 – Microwave the cod for 6 minutes.

4 – Serve the cod and sauce on top of the white rice.

–cod adapted from The Commander’s Palace New Orleans Cookbook; rice original.

SPICY TARRAGON CHICKEN WITH MUSHROOMS, POTATOES, & ONION IN WINE SAUCE / BROCCOLI WITH HOT SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–salt and pepper

–olive oil

–garlic powder

–mushrooms (5 baby bellas)

–diced potatoes (canned)

–green onions (2 stalks)

–Worcestershire sauce

–white wine (cooking wine is fine)

–tarragon

–cayenne pepper

–broccoli (1 head, fresh)

–hot sauce (such as Tabasco)

 

1 – Empty a can of potatoes in a large, wide-mouthed, covered baking dish.  Slice mushrooms and green onions, and place on top of the potatoes.  Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and garlic powder.  Add one-third cup of breadcrumbs to the bag.  Shake well.  Place the chicken on top of the vegetables in the baking dish.  Sprinkle with Worcestershire sauce, cayenne pepper, and tarragon.  Add a bit more olive oil on top.  Add 1 inch of wine.  Cook on high in the microwave for 9 minutes.

2 – Cut the florets and some stem from the stalk of broccoli.  Cut into large pieces.  Place the broccoli in a covered baking dish.  Add 1 inch of water.  Season with salt, pepper, and olive oil.  Cook on high in the microwave for 5 minutes.

3 – Serve the dinner hot.  Put hot sauce on the top to serve with the broccoli.

–chicken adapted from The Commander’s Palace New Orleans Cookbook; broccoli original.

DEJON MUSTARD CHICKEN WITH CATSUP AND WORCESTERSHIRE SAUCE

Note:  My husband Paul gave this chicken five stars.

 

–4 chicken tenderloins or breast strips

–Dejon mustard

–catsup

–Worcestershire sauce

–chicken broth (non-fat, low sodium)

–olive oil

–salt and pepper

–fine plain breadcrumbs (boxed)

–paprika

 

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Shake well with one-third cup of breadcrumbs.  Place the chicken in a covered baking dish.  Add one-third cup of chicken broth.  Set aside.

2 – Stir together 3 tablespoons of Dejon mustard, 2 tablespoons of catsup, and 1 tablespoon of Worcestershire sauce.  Add 1 drop of olive oil.  Pour this sauce over the chicken.  Sprinkle the whole with paprika.

3 – Cook the chicken for 5 minutes in the microwave on high.

4 – I served the chicken with green beans and garlic cauliflower.  Serve the dinner hot.

–chicken adapted from White House Chef Cookbook.

TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.

ASIAN SALMON WITH HOMEMADE TARTAR SAUCE / GREEN PEAS WITH PORTABELLA MUSHROOMS

 

–salmon (size of three decks of cards)

–olive oil

–basil, thyme (fresh if possible)

–Worcestershire sauce

–soy sauce

–garlic

–salt and pepper

–mayonnaise

–onion bits

–lemon juice

–dill (fresh if possible)

–Dejon mustard

–paprika

–pepper

–green peas (frozen)

–portabella mushrooms

 

1 – Place salmon in a covered baking dish with a small amount of water.  Place snips of basil and thyme on top.  Season with salt and pepper.  Add one-fourth cup of Worcestershire sauce and one-fourth cup of soy sauce.  Add a little olive oil on top.  Set aside.

2 – To make tartar sauce:  Place one-third cup of mayonnaise in small saucer.  Add a tablespoon of Dejon mustard.  Season with onion bits, dill, paprika and pepper.  Add two tablespoons of lemon juice.  Stir briskly.  Set aside.

3 – Cut portabella mushrooms in quarters.  Place in covered baking dish, with a little water and a little olive oil.  Cook for 3 minutes on high in microwave.  Add frozen green peas and stir.  Season with salt and pepper and olive oil.  Cook on high for five minutes.

4 – Cook salmon for 4 and one-half minutes.  Test center to be sure that salmon is done.  If not, return to microwave for 1 minute. 

5 – Serve salmon hot with the homemade tartar sauce, with green peas as a side.

–salmon adapted from a recipe no longer on the web.

BARBECUED CHICKEN / VIETNAMESE NOODLE SALAD

–4 chicken tenderloins or breast strips

–barbecue sauce (see below for recipe)

–olive oil

–salt and pepper

–rice noodles (one cup)

–spinach (fresh, pre-packaged, pre-rinsed)

–red bell pepper (one-half)

–Sriracha sauce or other Asian chili sauce

 

Barbecue sauce:

–catsup

–brown sugar

–salt and pepper

–lemon juice

–Worcestershire sauce

–olive oil

–garlic powder

–Tabasco or other hot sauce

–apricot preserves

 

1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.

2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.

3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.

4 – Serve the hot chicken with the cool noodles.

 

–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.