Roast Beef with Spicy Parsley Tomato Sauce

for this  Recipe I used Roma Tomatoes from a friends garden and I think it made the recipe that much better.

Roast Beef:
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Traditional Green Chile

Every time I go to the Farmer’s Market the 1st place I run to is the stand with the Green Chilies. Oh my god the smell calls to me!  Then you go to take them home and you put them in your car, and say you have another stop to make and you leave them in your car, when you get back into your car, your whole car smells like Fresh Roasted Green Chilies. To me that is better than new car smell.
So because I love green chilies I wanted to make the best green chili, I got this recipe from the nice people at the farmer’s market:
Fry 1-2 lbs. of diced pork/chicken or ground beef in oil, use minimal amount of oil (I used ground pork). Season meat with, garlic salt or powder, onion salt or powder, meat tenderizer and salt and pepper. Cook meat on medium. After meat is browned add 1/4 cup of flour to meat and stir for about to meat and flour, and stir until lumps are gone. Add 6 to 8 diced Chile’s to pot, and then add 1 can (14 oz) of diced tomatoes to pot. Stir all together; add a little seasoning, simmer until gravy thickens for 30 minutes continue to stir to prevent any burning. If Chile is too thin add two tablespoons of flour to a glass of water, stir all lumps out and once smooth add to Chile and mix in well, if it is t00 thick add water, make sure to add more seasoning.

Grilled Bruschetta Chicken

P1360582For dinner tonight I wanted to make something new so I came up with this: I love Bruschetta and thought this would be good with chicken, so I found this Recipe on
4 small boneless skinless chicken breast halves (1 lb.) ( I used chicken thighs)
1/4 cup  KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).