Roast Beef with Spicy Parsley Tomato Sauce

This recipe I made before in 2009 and made it the way the recipes says too. But as I have grown and become a better cook over the years I have learned that to make a recipe even better and your own, you don’t follow it 100%.  So that is what I did with this recipe. Made it before, way back when and it was pretty good. Then made it recently and changed some things to make it my own and it’s even better and now one of my go to recipes for roast…

1 (2-2 1/2-pound) chuck beef roast
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olive oil
5 Roma tomatoes, cored and cut in 1/2
herbs de Provence, to taste
Kosher salt and freshly ground black pepper, to taste
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
red pepper flakes, to taste
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

For the Roast preheat your oven to 375 degrees

Season the beef with salt and pepper.
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Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
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Now add the roast.
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Sear the beef on high heat on all sides.
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Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, k2-_4250fb87-8874-4e90-8843-9fa8e777d185.v1.jpg-7d34dcbe54c2562dc1b62a7b263839510fb21735-optim-450x450
or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
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How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).

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Now place a lid on the pot and place in oven
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I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.

So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.

Then season them with salt and pepper and herbs de Provence, to taste
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So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef
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and then placed the pot back in the oven with the lid on and baked for another hour.

Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
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Let the meat rest 10-15 minutes.

While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, DSC_0046-1

Garlic, and pulse
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red pepper flake,
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Tomatoes
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salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
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To serve, slice the roast
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and place desired amount to eat on a plate. Drizzle a little (or a lot)  of sauce over the meat. Serve the remaining sauce in a small bowl alongside.
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Recipe

  • 1 (2-2 1/2-pound) chuck beef roast
  • olive oil
  • 5 Roma tomatoes, cored and cut in 1/2
  • herbs de Provence, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Spicy Parsley Tomato Sauce:
  • 1 1/2 cups fresh flat-leaf parsley
  • 2 garlic cloves
  • red pepper flakes, to taste
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • For the Roast preheat your oven to 375 degrees
  • Season the beef with salt and pepper.
  • Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
  • Now add the roast. Sear the beef on high heat on all sides.
  • Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
  • How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).
  • Now place a lid on the pot and place in oven. I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.
  • So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.
  • Then season them with salt and pepper and herbs de Provence, to taste
  • So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef and then placed the pot back in the oven with the lid on and baked for another hour.
  • Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
  • Let the meat rest 10-15 minutes.
  • While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, Garlic, and pulse red pepper flake, Tomatoes salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
  • To serve, slice the roast and place desired amount to eat on a plate. Drizzle a little (or a lot) of sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
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Blend the vinegar,
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garlic,
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oregano,
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1 teaspoon of salt,
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and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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Toss the baby greens, bell pepper,
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olives,
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and cheese
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with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
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Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
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Directions

For the salsa: Peel and trim the ends from each orange.
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Using a paring knife, cut along the membrane on both sides of each segment.
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Free the segments and add them to a medium bowl.
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Add the olive oil,
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lemon juice,
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cilantro,
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scallions,
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mint,
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capers,
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orange zest, lemon zest,
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and red pepper flakes.
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Toss lightly
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and season with salt and pepper,
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to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
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Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Chicken Cacciatore

This is one of my go to recipes! I LOVE IT! It’s yummy and easy to make (I think). And the leftovers are EVEN better! Also the recipe calls for wine! I love recipes that call for wine! You KNOW they are good if they have wine in them!

On this day one year ago I made:

Spicy Dr. Pepper Pork 

Caprese Salad 

Basil Chicken in coconut curry sauce 

Recipe

6 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
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1 onion, chopped
3 garlic cloves, finely chopped

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3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
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Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
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Dredge the chicken pieces in the flour to coat lightly.
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In a large heavy saute pan, heat the oil over a medium-high heat. (I added butter too, Butter= Flavor)
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Add the chicken pieces to the pan
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and saute just until brown,
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about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
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Add the bell pepper, onion and garlic to the same pan and saute over medium heat
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until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine
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and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice,
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broth,
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capers
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and oregano.
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Return the chicken pieces to the pan
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and turn them to coat in the sauce.
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Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken,and serve.

I served mine with wild rice
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Roasted Asparagus Wrapped in Prosciutto

Been looking online at all the recipes on The Cooking Channel and found this recipe. You know I love Giada De Laurentiis, I have made many recipes by her and I am never disappointed and I wasn’t disappointed with this one either…

1 pound asparagus (about 19 stalks), trimmed
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1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise

Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature
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Turkey Milanese

recipe

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
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2 cups Italian-seasoned bread crumbs
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1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby arugula
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2 cups (10 ounces) cherry tomatoes, halved
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1 (2-ounce) block Parmesan
Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs
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and then into the bread crumbs to coat.
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Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through,
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2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
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Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.
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Time to eat!
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Roman-style Chicken

Recipe

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones (I used all thighs in this dish)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
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3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken
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until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
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Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs.
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Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil.
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Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
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If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

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