I would like to take this chance to share a very basic recipe with you. I have used my own marinara and you can check out that recipe on this blog. I highly recommend you only use sauce you make yourself. First thing to do as usual... preheat your oven, 350 degrees this time. Let it get good and hot like you always should. Get out your shallow baking pan and rub it down with olive oil and then take your room temp boneless skinless chicken breast and trim then up nicely and rub them down with olive oil. Once your chicken is good and oily start seasoning it. I like to do basil, parsley, orgeno, bay leaves, a little salt and a touch of course black pepper.

Now that you have your chicken all prepped just give it a little drizzle of olive oil and place it in the oven for twenty minutes.

When the chicken comes out take your homemade marinara and spoon it over the top of the chicken still in the pan. Then add some mozzarella (fresh preffered) and some Parmesan (freshly grated) and return the pan to the hot oven for about ten more minutes. Longer if the sauce wasn't hot. After ten minutes or so take it out, plate it, garnish it... Chicken Parmesan.... Done

Cowboy Cut Ribeye Roast

How many of us have eaten a pot roast and wondered how can we make this easier and at the same time make it taste miles better. Here is a way to take out ninety percent of the prep and add ninety percent more fantastic meaty bliss. This is not really a proper roast, but more a gigantic steak that anyone can make and carve up for two or more. This recipe will feed two hungry people.

1 Cowboy Cut Ribeye (bone on about 2 inches thick weighing in at about 2 pounds)
Salt (Coarse Sea Salt Preferred)
Pepper (Coarse Ground Preferred)
Onion Powder
Garlic Powder
Extra Virgin Olive Oil

OK. I am not going to take anything for granted so you start off by letting your meat rest and reach room temp. Season it nicely to taste no sooner than two minutes before it gets seared. While your meat is resting set your oven to broil and let it preheat no shorter than ten minutes (you want that thing hot like the fires of hell).

Season your meat on both sides with your salt, pepper, onion powder, and garlic powder.

Heat up a skillet nice and hot with some olive oil, and then sear your meat on both sides. Searing the meat is important because if you don't it will leak all its flavors out while it cooks in the oven.

Place your meat in a baking pan (best results require an aluminum or stainless steal pan). Never EVER EVER EVER put a pan with rubber handles in the oven. I have an electric oven which broils from the top main compartment so I place my baking rack at the top, you want the top of your meat about four inches from the element. It should also be noted that you should leave your oven door slightly open while you are broiling (but not while preheating).

Broil for about ten minutes, take out your pan and flip your meat. When you flip your meat take a spoon and pour the juices over the top. Replace in the over and broil for another eight minutes.

Once you are done cooking you meat... LET IT REST FOR AT LEAST THREE MINUTES! DO NOT CUT IT BEFORE IT RESTS! Not listening to this very important step will ruin your very expensive cut of meat. Carve you meat on a large serving plate and serve your slices with a bit of the juices that come out while your carving. Now you have an amazing roast that will make anyone say... MMMMMM!

Lemon Pepper Chicken

Well I don't tend to measure much in the kitchen (which may not be good sometimes, lol) but here is a round about recipe for my personal lemon pepper chicken.

1 stick of butter
2 large chicken breast (boneless skinless)
1/2 lemon
Japanese Bread crumbs
lemon pepper seasoning
course ground pepper

First off preheat your oven at 350 degrees F. Then in a medium sauce pan melt your butter, and once it has been liquefied and is nice and hot add the juice of one half lemon (fresh!), and remember using your hands to squeeze lemon juice is the way to go. There is no need for an expensive juicer. Score your chicken breast (diamond pattern) on the top side. Dip your chicken breast in the lemon butter sauce and then immediately dredge in your breadcrumbs. Season lightly with your lemon pepper seasoning and a pinch of course ground pepper. Bake at 350 for 35 minutes let rest for a few minutes and serve hot.