Pot Roast

4 to 5 lbs. Roast
2 cups baby Carrots
2 cups of Celery  cut into larger chunks
1 Large Potato cut into wedges
6 Mushrooms halved
Salt and Pepper 1/4 tsp
2 sprigs of Thyme
2 cloves Garlic smashed
1 Bay Leaf
1/2 cup Red Wine
1 cup Beef Broth
1/4 cup  Leeks sliced
1tbsp Oilive Oil

Pre heat oven to 450
In a dutch oven pour Olive Oil into pan. Place Roast, Salt, Pepper, Garlic, Red Wine, Leeks, Celery, Carrots, Potato, Bay Leaf, Thyme, Mushrooms, and Beef Broth in the pan. Cook for 30 minutes at 450. Then lower heat to 425 and cook for 2 1/2 hours covered. You could also cook this in a Slow Cooker for 5 hours on high.

Bruschetta Chicken

2 Chicken Breasts
7 Roma Tomatoes Chopped
3 Garlic Cloves Minced
1tbsp Balsamic Vinegar
1tbsp Parsley Minced
1tbsp Basil Minced
1/2 cup Olive Oil
1/2 tsp Salt and Pepper
1tbsp Pine Nuts
1/2 cup Parmesan Cheese
Pinch of Sugar


In a larger skillet cook Olive Oil, Chicken, Salt, and Pepper until Chick is Browned on both sides. Then add Roma Tomatoes, Garlic, Parsley, Basil, Balsamic Vinegar, Pine Nuts, and Sugar. Cook all ingredients together until Chicken is fully cooked. Serve over Rice or Noodles then top with Parmesan Cheese.

The family loved this one!