Parmesan Chicken Bake
2 lbs Boneless Chicken Breast-Cut into inch pieces
2 Teaspoons Garlic Powder
¼ Teaspoon Crushed Red Pepper Flakes
1 Jar Ragu Traditional Sauce
1 Pkg Shurfine Shredded Mozzarella Cheese-Divided
½ Cup Grated Parmesan Cheese-Divided
¼ Cup Fresh Basil-Chopped into Ribbons
1 Bag Garlic & Cheese Croutons
Salt and Pepper Taste
Preheat oven to 375 degrees. Spray a 13x9 glass pan with cooking spray. Arrange chicken on the bottom of the pan. Season the chicken with the garlic powder, crushed red pepper flakes, salt and pepper.
Pour the jar of sauce evenly over the chicken, sprinkle with basil, then top half the mozzarella cheese, half the parmesan cheese and the entire bag of croutons. Finally sprinkle the croutons with the remaining mozzarella and parmesan.
Bake for 35 minutes or until golden brown and bubbly. Serve with your favorite pasta.
Top Round Roast
4-5 lb Top Round Roast
2 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature. Preheat oven to 350 degrees.
Pat the roast dry with a paper towel. Rub the roast with down seasoning coating it entirely.
Add oil to a dutch oven or a heavy bottom oven proof pan over medium high heat; sear the roast on all sides.
Carefully transfer roast in the same pan to the oven. Roast for about 1 hour and a half or until internal temperature reaches 125 degrees.
Remove from the oven and let the roast rest under tented aluminum foil for 15 minutes before carving. Carve into thin slices against the grain when serving.
Crock Pot Corned Beef and Cabbage
3 lbs Corned Beef Brisket
3 Celery Stalks-Cut in Half
4 Carrots-Peeled and Cut in Half
4 Small Red Potatoes-Cut in Half
1 Yellow Onion-Cut into 1 inch Pieces
2 Teaspoons Dried Thyme
1 Tablespoon Lisai’s Pickling Spice
4-5 Cups Water
1 Small Head Green Cabbage-Cut into Wedges
Place celery, carrots, potatoes and onion on the bottom of a large crock pot. Sprinkle vegetables with dried thyme. Place corned beef, fat side up, on top of the vegetables and sprinkle on pickling spice. Add in enough water to just cover the meat. Cover and cook on low for 8 ½ hours.
Leaving the cooking liquid in the crock pot, remove the beef and vegetables and keep warm under aluminum foil. Turn the crock pot to high add in cabbage and cook for about 25 minutes.
Thinly slice the corned beef across the grain and serve with the vegetables and cooking liquid.