8 Boneless Skinless Chicken Thighs
16 oz Bottle Shurfine Ranch Dressing
2 Cloves Garlic-Minced
½ Tablespoon Dried Rosemary
Salt and Pepper to Taste
Season the chicken breast with salt and pepper.
In a large bowl mix together; ranch dressing, garlic and rosemary. Place chicken breast into the ranch marinade and coat entirely. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat grill to medium heat.
Grill chicken breast 6-8 minutes per side or until internal temperature reaches 165 degrees.
1½-2 lb N.Y. Sirloin Steak
¼ Cup Olive Oil
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
Salt & Pepper to Taste
Remove steak from refrigerator about ½ hour before grilling, to let the meat come to room temperature.
Pre-heat the grill to medium high heat.
Coat the steak on both sides with the olive oil. Season each side of the steak with garlic powder, onion powder, salt and pepper.
Grill for steak for 4-5 minutes a side, or until the steak reaches desired doneness. Serves: 4
2 lbs Idaho Potatoes-Washed and cut into wedges
1 ½ Tablespoons Olive Oil
1/3 Cup Shurfine Bread Crumbs
2 Teaspoons Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Oregano
½ Teaspoon Thyme
Preheat oven to 425 degrees.
In a small bowl combine the bread crumbs, paprika, garlic powder, salt, pepper, oregano and thyme.
In a large bowl; mix together the potato wedges and olive oil, add in the bread crumb mixture and toss to coat.
Grease a large baking sheet with non-stick cooking spray and place the wedges on the pan in a single layer.
Bake for 25 minutes turn wedges and bake for another 20 minutes.