Parmesan Chicken Bake
2 lbs Boneless Chicken Breast-Cut in 1" 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.
2 ½-3 lb Tri-Tip Roast
2-3 Tablespoons Vegetable Oil
2-3 Tablespoons Lisai’s N.E. Garlic Pepper Seasoning Rub
Preheat oven to 350 degrees.
Take the roast out of the refrigerator about a half hour before cooking, so it can come to room temperature.
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 45 minutes or until internal temperature reaches 135 degrees.
Remove from the oven and let the roast rest for 15 minutes under tented aluminum foil. Carve into thin slices against the grain when serving.
Crispy Potato Wedges
2 lbs White 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.