4-Split Bone-In Chicken Breasts
Zest of 1 Lemon
1/2 Cup Unsalted Butter - Softened
1 Teaspoons Dried Thyme
1 Teaspoons Dried Rosemary
½ Teaspoon Rubbed Sage
Salt and Pepper to Taste
Preheat oven to 425 degrees.
Rinse the chicken breasts under cold water. Pat the chicken breast dry with paper towels. Transfer to roasting pan.
In a small bowl combine the butter, lemon zest, thyme, rosemary and sage.
Rub the chicken breasts down with the all of the butter mixture coating each breast entirely. Season with salt and pepper.
Place the chicken breast into the oven and roast for about 40 minutes or until the juices run clear at the thickest part. Let rest for 10 minutes before carving.
Bottom Round Roast
4-5 lb Bottom 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; using a paper towel. Rub the roast with 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 15-20 minutes. Carve into thin slices when serving.
6 Bone-In Pork Chops
2 Tablespoons Butter
2 Teaspoons Salt
1 ½ Teaspoon Rubbed Sage
1 Teaspoon Garlic Powder
½ Teaspoon Black Pepper
2 Beef or Chicken Bouillon Cubes
1 Cup Water
1 Tablespoon Cornstarch
Season the pork chops with the salt, sage, garlic powder and pepper. Melt butter in a deep skillet over medium-high heat. Brown the pork chops in the butter for 5 minutes per side.
Meanwhile, add water to a sauce pan over high heat. Stir in bouillon cubes until dissolved.
Add the water bouillon mix to the pork chop skillet. Reduce the skillet heat to low and cover. Simmer pork chops for 40-45 minutes.
Transfer the pork chops from the skillet to a serving platter. Remove about a ¼ of cooking liquid and put it in a small bowl, whisk in the cornstarch. Whisk the liquid and cornstarch mixture back into the cooking liquid in the skillet. Turn heat to medium and whisk until the liquid thickens to gravy. Pour the gravy over the pork chops.