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Elegant Entrees for Holiday Dinners

Looking for a festive holiday entree? Search no further. The holidays are a busy time, so we’ve rounded up a few of our favorites for you to choose from. From a flashy plate of flank steak to a comforting dish of pot roast, these recipes are easier than you think to prepare—but your guests don’t have to know that! Impress your dinner guests with these elegant entrees made with #MooreFlavor: 
2 1/2 lbs. Flank steak (I cut mine into quarters)
Coarse salt - for "sweating"
1 1/2 cups fresh basil leaves
1/4 cup olive oil (You'll need more later for searing the steaks)
2 tbsp white wine vinegar
1 tbsp salt
1 tbsp pepper
1 tbsp garlic, minced
2 tbsp lime juice
1 tsp red pepper flakes
 Moore's Original Marinade
  1. Begin with the steaks. Generously sprinkle them with the salt and let them sit until both sides are sweating, about 20-30 minutes each side.
  2. Put the rest of ingredients in a food processor and pulse until smooth; refrigerate until the steaks are ready.
  3. Rinse the steaks thoroughly, and pat dry.
  4. Heat a generous drizzle of olive oil over high heat in a cast iron skillet and add steaks. Splash with Moore's.
  5. Sear for 2-3 minutes on each side at a time, until desired doneness.
  6. Serve with Chimichurri.
3-5-lb. chuck roast
2 cups Moore's Original Marinade
1 small bag of baby carrots
8-10 baby red potatoes, peeled and quartered
2 onions, peeled and quartered
3 T olive oil
salt and pepper
2 cups canned beef broth
1 cup red wine
  1. Marinate the chuck roast in 1 cup of Moore's Original Marinade for at least 4 hours, turning the roast over halfway through.
  2. Preheat oven to 300°F.
  3. Sprinkle both sides of the roast with salt and pepper.
  4. Pour olive oil into a large skillet over medium heat. Once skillet is hot, sear the chuck roast (about 1 ½ minutes per side) then remove from pan.
  5. Add the potatoes, onions, and carrots to the pan for about 2-3 minutes, stirring to lightly brown evenly.
  6. Then, pour 1 cup of beef broth in the pan to deglaze and cook for another 2 minutes.
  7. Pour this mixture in the bottom of a covered roasting pan.
  8. Place the chuck roast on top of the vegetables and add the remaining 1 cup of beef broth, 1 cup of wine, and 1 cup of Moore's Original Marinade. 
  9. Place roasting pan in oven and cook for 3-4 hours (depending on the size of the roast).
  10. Carefully, remove the roasting pan and slice the roast.
  11. Serve on a platter with the potatoes, onions, and carrots.
2 lb. pork tenderloin
Dry rub for pork 
1 yellow squash, sliced 
1 zucchini, sliced
1 onion, sliced
½ lb. mushrooms, sliced
1 tomato, sliced into wedges
2 T. Moore's Original Marinade
4 T. Olive Oil
Salt and pepper and minced garlic to taste
  1. Coat the tenderloin with dry rub and let sit for 1 hour in refrigerator.
  2. After an hour, sear the tenderloin over medium-high heat with 2 T. Olive Oil until browned on all sides.
  3. Bake at 425°F for 10-15 minutes or until pork is done. Allow meat to rest 5 minutes before slicing. 
  4. While pork is baking, sauté onions, zucchini, and squash in the remaining Olive Oil and Moore's Marinade over medium heat for 5 minutes.
  5. Then add mushrooms and continue to sauté for 5 minutes. Then add tomato wedges and continue to sauté until tomato is warm.
  6. Pour vegetables on a platter and top with sliced Pork Tenderloin. Serve and enjoy.
For the chicken:
1 lb. boneless, skinless chicken breasts
Moore's Zesty Garden Herb Marinade
1 yellow onion, sliced
1/2 lb. mushrooms, sliced
2 tbsp. salted butter
1 tbsp. balsamic vinegar
4 oz. feta cheese, crumbled, plus more on top
3 tbsp. capers
6 Castelvetrano olives, pitted and chopped
Grits, cooked
Flat leaf parsley, chopped
For the pan sauce: 
2 tbsp. butter
1 tbsp. balsamic vinegar
1 tsp honey
1 tsp. flour + 1 tbsp water, whisked together
1 tsp salt
For the Chicken:
  1. Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
  2. Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
  3. Combine onions and mushrooms with feta, olives and capers.
  4. Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
  5. Grill or broil until done.
  6. Serve over grits. 
For the Pan Sauce:
  1. Combine everything in a pan over medium high heat and whisk until thickened.
  2. Pour over chicken and grits.
  3. Top with more Feta and parsley.