The Best Parmesan Chicken Bake

• 2 Tbsp. olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 tsp. crushed red pepper flakes, or to taste
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 8 oz. shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 5 oz. garlic croutons

1. Preheat oven to 350°.
2. Coat the bottom of a 9x13" casserole dish with olive oil, and sprinkle with garlic and red hot pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken.  Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.  Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.  
5. I serve this on a bed of noodles.

Italian Sausage Lasagna

• 1 lb. Italian sausage
• 12 lasagna noodles, uncooked
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 Parmesan cheese, grated
• 2 cups fresh spinach, lightly packed and chopped
• 2 cups mozzarella cheese, shredded
• 1 tsp. dried oregano
• 2 Tbsp. olive oil
• 1 large egg
• 24 oz. small curd cottage cheese
• 1 jar (24 oz.) marinara sauce

1. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, lightly oil and set aside.  
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink.  Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.  Add marinara sauce to the sausage mixture and set aside.  
3. In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside.  
4. Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.  Top with 3 lasagna noodles.  Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture.  Sprinkle 1/2 cup mozzarella cheese over this.  Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese.  Sprinkle with oregano.
5. Preheat oven to 350° and bake for 45 minutes until hot and bubbly.  Let stand 10 minutes before cutting.

Tangy Barbecue Chicken

Servings:  8

• 1 cup ketchup
• 2 Tbsp. spicy brown mustard
• 2 Tbsp. balsamic vinegar
• 2 tsp. Worcestershire sauce
• 1 clove pressed garlic
• 1/4 tsp. smoked paprika
• 1/2 tsp. coarse salt
• 1/4 tsp. freshly ground black pepper, divided
• 3 1/2 lbs. bone-in skinless chicken thighs and legs

In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker.  Sprinkle chicken with remaining pepper; add chicken to slow cooker.  Spoon remaining sauce over and around chicken.  Cover and cook on low 6 hours or until chicken is 165 degrees.  Place chicken on platter.  Whisk cooking liquid until well mixed; drizzle over chicken.  Serve chicken with any remaining sauce.  

Pulled Pork Tacos

Servings:  6

• 2-2 1/2 lbs. boneless pork shoulder
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 2 tsp. ground cumin
•  1/2 cup apricot jam or preserves
• 2 jalapenos sliced into rings and seeded
• 1 red onion, roughly chopped
• 8 sm. flour tortillas or corn warmed
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges

1. Heat oven to 300°.  Place pork on two layers of aluminum foil.  Season pork with salt and pepper and cumin. Spoon jam over the pork turning to coat.  Scatter the jalapenos and onion around the pork.  Fold the double layer of foil around the pork and crimp edges to seal tightly.  Place in a baking dish.  Roast until for tender.  About 4 hours.  Let cool.
2. Unwrap pork, reserving juices and discard foil.  Use fork to shred pork.  Transfer to a bowl, pour cooking juices, onion, jalapeno over pork and toss. 
3. Serve with the tortillas, cilantro and lime wedges and BLACK BEAN AND CORN SALAD, if desired.

BLACK BEAN AND CORN SALAD

• 1 can black beans, rinsed and drained
• 2 cups of corn kernels (frozen)
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 tsp. ground cumin
• 2 tsp. hot sauce (tobasco)
• 1 lime, juiced
• 2 Tbsp. olive or vegetable oil
• salt and pepper

1. Combine all ingredients and let stand 15 minutes for corn to defrost.  Corn chills salad.

*This salad makes a healthy and great salsa by itself for tortilla chips too.

Grilled Chicken and Corn Quesadillas

Servings:  4

• 1 Tbsp. canola oil
• 1 large red onion, chopped (about 2 cups)
• 1 cup corn kernels (fresh or frozen)
• 3 garlic cloves, minced
• 2 boneless chicken breast halves, grilled and torn into strips
• 1 tsp. ground cumin
• 1 tsp. chile powder
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 (8-inch) flour tortillas
• 4 ounces thinly sliced Monterey Jack or cheddar cheese
• 3 ounces crumbled goat cheese
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1/2 cup salsa

1. To prepare chicken filling:  Heat oil in large skillet over medium heat.  Saute onions and corn for 5 minutes.  Add garlic.  Cook 1 minute.  Stir in chicken, cumin, chile powder, oregano, salt and pepper.  Remove from heat.
2. To assemble:  Place tortillas on work surface.  Layer one-fourth of sliced cheese on half of each tortilla.  Top with chicken filling, goat cheese and cilantro, dividing evenly.  Fold tortillas closed.  Press lightly to seal.
3. To cook:  Heat oven to 200°.  Heat medium saute pan over medium heat.  Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp.  Place finished quesadilla on cookie sheet in oven to keep warm.
4. To serve:  Slice each quesadilla in half.  Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.

Provençal Tomatoes

Servings:  8

• 6 ripe tomatoes (2 1/2 to 3 inches in diameter)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup minced fresh basil leaves
• 2 Tbsp. minced fresh flat-leaf parsley
• 2 tsp. minced garlic (2 cloves)
• 1/2 tsp. minced fresh thyme leaves
• Kosher salt
• Freshly ground pepper
• 1/2 cup grated Gruyère cheese
• Good olive oil

1. Preheat oven to 400°.
2. Cut the cores from the tomatoes, removing as little as possible.  Cut them in half crosswise and, with your fingers, remove the seeds and juice.  Place the tomato halves in a baking dish.
3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 tsp. salt.  Sprinkle the tomato halves generously with salt and pepper.  With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.  Bake the tomatoes for 15 minutes, or until they're tender.  Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.  Serve hot or at room temperature.

Parmesan Roasted Asparagus

• 2 1/2 lbs. fresh asparagus (about 30 large)
• 2 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 lemons cut in wedges, for serving

1. Preheat the oven to 400°.
2. Break thick ends off asparagus.
3. Lay asparagus in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15 to 20 minutes, until tender.  Sprinkle with the Parmesan and return to the oven for another minute.  Serve with lemon wedges.

*  Buy thickest asparagus possible because they have more flavor.