Mississippi Marinade

Ingredients:

•1.5lbs Chicken Breast

•2 tbsp Olive oil

•1/4 cup Jarred Peperoncini Juice

•5-6 Sliced Peperoncini 1 tbsp Ranch Seasoning

Instructions:

1. Add all ingredients to a large zip lock bag and mix

2. Place in fridge for a minimum of 45 minutes

Roasted Asparagus and Mushrooms

Ingredients:

•1 Bundle Asparagus

•1 Container Brown Mushrooms

•2 tbsp Olive Oil

•2 Cloves Minced Garlic

•1/4 tsp Salt

•1/4 tsp Pepper

Instructions:

Pre-heat oven to 400°

1. Wash and prepare vegetables, cut off woody ends and cut into 2 inch pieces. Transfer Asparagus and Mushrooms to baking pan.

2. Drizzle oil, add garlic, salt and paper to taste.

3. Roast for 15-20 minutes until veggies are tender and nicely browned.

Crispy Smashed Potatoes

Ingredients:

•1 bag Baby Potatoes

•1 tsp Salt (for boiling)

•1 tbsp Olive oil

•2 tsp Salt to taste

•1 tsp Pepper to taste

•1 tsp Garlic Powder

Instructions:

1. Place potatoes in a large pot of salted water. Bring to boil over high heat, then turn to low, cover, and simmer for 15-20 minutes, until potatoes are tender with a fork.

2. Pre-heat oven to 400°

3. Drain potatoes and add to a new baking sheet.

4. Smash potatoes with a fork

5. Brush Olive Oil on Smashed Potatoes and evenly sprinkle dry seasonings.

6. Put the Asparagus with mushrooms and the Potatoes in the over @ 400• for 15-20 min

Cook Chicken to your liking where the internal temperature is 165°.

Make your plate following our Plate Method.