Slow Cooker Chicken & Mushroom Marsala

You know how much I love the ease of slow cooking. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken, mushrooms and wine.... How can you go wrong? :-)

Ingredients:

• 2 lbs skinned boneless chicken thighs or breasts, cut up
• ~2 tbsp olive oil
• 1 large onion cut up, like bite-size
• 10 oz baby ports (small portobello mushrooms), halved or quartered depending on size
• 1 bunch scallions, cut in 3/8 - 1/2" sections
• 1 cup dry Marsala wine
• 2  10.5 oz cans unsalted condensed cream of mushroom soup
• 1 tsp table salt
• fresh ground black pepper to taste - I do 6 twists of pepper mill
• chicken broth or white wine for thinning if needed

Preparation:

In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and place in slow cooker.

Cut up onions, mushrooms and scallions and lightly saute

in same skillet with another tbsp olive oil if needed.

Add Marsala and blend to a simmer.

Add cream of mushroom and again bring to a simmer and blend.

Season with 1 tsp table salt and fresh ground black pepper to taste and pour over chicken.

Cook for 4-5 hours on high.

Serve over pearl barley or noodles (rice for non-diabetics) with a green veggie side.

Blessed be... and happy cooking!

Hot Bacon Kale

Ready for a green treat? Well then..... Have I got a treat for YOU!!!
I discovered kale.

There... I said it. I really didn't know kale existed until I was in my mid-fifties. LOL I have to tell you... I'm kind of ticked off that nobody ever introduced me to this great leafy green wonder before, but hey... can't win them all, right?

My introduction to kale was by way of this recipe, and let me tell you... it was baptism by fire, because this side is just insanely good! Now granted, it has bacon, and I am the first to admit that just about ANYTHING with bacon is amazing... There are more flavor levels to this dish than just the bacon, though, that make it so great. Here.... check it out...

Ingredients:

• 4 slices bacon, chopped - turkey bacon is what I use these days.
• 1 bunch fresh kale, about 10 oz, de-stemmed and shredded
• 2 tbsp real sherry (not the grocery store crap)
• 2 tsp Dijon mustard
• 2 tbsp water

Preparation:

Mix sherry, mustard and water together in a measuring cup and set aside.

Place the bacon in a cold large stock pot over medium heat.

(cold pot promotes an even cook on the bacon)

Cook 3-4 minutes, until the bacon browns.

Cook's note here: I made a double batch in these pics and used turkey bacon.

 Add the kale and cook another 3-5 minutes, turning often, and pressing it down with a small lid or spatula until the kale reduces in size and is tender.

Turn the heat to low and add the sherry, mustard and water mix.
Toss until well blended and serve immediately.

Blessed be... and happy cooking!

Weekend Ramble: What Not to Do When You're Immunocompromised

Welcome to the Weekend Ramble. We all share the same disease... the type really doesn't really matter because germs and bacteria don't care what type of diabetes you have. What does matter is that the myriad of bacteria in our world see us as an easy target because we are immunocompromised. We are not just an easy target, but because our resistance is lowered by diabetes there's a pretty good chance that something like a flu could be far worse for us than for the average healthy person. I know that sucks... believe me I do because I've been there. So...what do we do? We fight... and we fight by being diligent in avoiding stuff that can hurt or, worst case, kill us.

The following article outlines 11 common sense actions to incorporate in your daily living. Most of them you probably already know and do, but a refresher never hurt, right? ;-)

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What Not to Do When You're Immunocompromised

Medically Reviewed by Neha Pathak, MD on 9-9-2022
Written by Alyson Powell Key

Originally published on WebMD.com 

What Does 'Immunocompromised' Mean?

When you're immunocompromised, your immune system doesn't work as it should to fight infections and disease. This can result from conditions like HIV and AIDS, diabetes, lupus, and cancer, or from a bone marrow or organ transplant. You can also become "immunosuppressed" from certain treatments, like chemotherapy and corticosteroids. To protect against illness, there are some things you should avoid.

Stay Away From Pet Poop

Pet poop may carry parasites like Toxoplasma gondii or cryptosporidium (crypto). These can infect anyone, but immunocompromised people are more likely to get seriously ill. Wear gloves to clean the litter box or cage, or ask someone else to do it. Afterward, wash your hands thoroughly. Stay away from reptiles, amphibians, and farm animals. Ask your doctor and vet how to stay safe.

Avoid Unwashed Produce

Fresh fruits and veggies can spread foodborne illnesses. Wash any produce you plan to eat raw with running (and uncontaminated) water. Peel fruits before you eat them. Use a brush to scrub hard-skinned items like potatoes and carrots. Don't soak produce in the sink, which may harbor bacteria. In particular, stay away from raw or lightly cooked sprouts, like alfalfa sprouts.

Don't Swallow Unsafe Water

Even chlorinated water and saltwater can contain bugs like crypto. Never swallow water when you swim in a pool, lake, river, or ocean. Don't drink from springs or private wells. Depending on water quality in your area, even tap water – and ice made with it – could be risky. It may be best to drink only bottled water, or use a filter.

Don't Have Unsafe Sex

Sexually transmitted infections can be more serious when you’re immunocompromised. Parasites like crypto may also spread through sexual contact. Avoid activities involving oral-anal or oral-genital contact, or use barrier protections like dental dams or condoms. Thoroughly wash your hands and genitals with soap and water after sex.

Stop Smoking

Smoking itself weakens your immune system, raising your risks for many diseases and infections. It can even lead to autoimmune conditions like rheumatoid arthritis, in which your immune system attacks healthy body tissues. And it harms your lungs, leaving less healthy tissue to fight off respiratory illnesses like COVID-19. Ask your doctor about the best ways to quit.

Say No to Sushi

A weak immune system makes you vulnerable to food poisoning and can make it more serious if you get it. So raw fish, as well as uncooked meats like steak tartare, are off the table. Other no-nos include:

• Uncooked or undercooked eggs
• Rare burgers and steaks
• Soft cheeses like brie and Camembert, as well as blue-veined cheese
• Uncooked deli meats like bologna and turkey breast
• Self-serve buffets and salad bars

Beware of Bug Bites

Mosquitoes and ticks spread infections that can be serious for those with weak immune systems. Before heading outdoors:

• Use bug repellent with effective ingredients like DEET or picaridin.
•  Wear protective clothing.
• Avoid wooded and brushy areas.
• Check pets and yourself for ticks on your return. If you're traveling to an area prone to mosquito-borne illnesses, ask your doctor about medicine to ward off disease.

Don't Garden Without Gloves

Bug spray isn't the only protection you need when you head out to work in your yard. Soil contains bacteria and mold that could lead to fungal infections. Wear gardening gloves to guard against cuts and scrapes to your hands, which give bacteria a way to enter your body. Long pants and long sleeves help, too. In some cases, your doctor may recommend that you avoid contact with soil.

Don't Skip Any Shots

It's true that you should forgo most "live" vaccines – those containing a weak form of the disease-causing virus – like the yellow fever vaccination. But "inactivated" vaccines, like the flu and pneumonia shots, are made from dead viruses. They're generally safe, and they're important to protect against infections. Your doctor can tell you which are right for you.

Don't Be Careless About COVID-19

When you’re immunocompromised, you're more likely to get COVID-19, get seriously ill from it, and stay sick longer. Use these protections:

• Get a COVID-19 vaccine, including suggested boosters.
• Take medicine (Evusheld) to boost your immune system response and prevent infection.
• Wear a high-quality mask when you're around others.
• Avoid crowded indoor events.

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

White Bean Salad by Chef Michael R - A Definite Favorite

This fresh and bright white bean salad is another example of a restaurant cook not willing to share a recipe back in 2013. After finishing the bacon wrapped scallops that included this tasty treat I could not stop thinking about it all through dinner. Instead of dessert I ordered a second appetizer and we deconstructed right there at the table.

What follows is my version of a white bean salad inspired by the chef at S&P Oyster Company in Mystic Seaport, CT. I hope you enjoy this as much as Carolyn and I do. :-)

I never did write up the recipe back then, but fortunately I was smart enough to take a group shot of the ingredients I used, so that gave me a place to start.

After studying the old pic it was time to get to work cutting up the ingredients using sizes best I could see in the decade old images and guessing at quantities.

This looked like a pretty good balance so I just put it all together, taking really bad notes along the way. LOL Hey... creativity is not always pretty! :-)

Now that I had my salad it was time to create a proper dressing. I could see from the old picture that lime juice was included, so I immediately went to my Luscious Lemon Vinaigrette recipe for guidance. Trial and error came up with this mix.

My mix really brought it all together to create a fresh, vibrant, flavorful salad than can actually stand alone. And finally, here is the ingredient list I can call my own... Enjoy!

Salad Ingredients:

• +/-3 cups baby spinach - should yield 1.5 cups chopped
• 2 15oz cans white beans - drained and rinsed
• 1 orange bell pepper - diced
• 1 shallot - minced
• 2 medium tomatoes - seeded and then diced
• 1/2 English cucumber - peeled, quartered, seeded and diced - should yield 1 cup

Dressing Ingredients:

• 1/8 cup red wine vinegar
• 1/4 cup olive oil
• 1/8 cup fresh squeezed lime juice
• 1/4 tsp table salt
• 1/8 tsp black pepper

Blessed be... and happy cooking!

Chicken Tenders with Creamy Broccoli & Lima Beans

This chicken dish originally came together using leftovers but has risen to earning a spot as a family favorite. Listen for the yummy noises....... Enjoy!

Ingredients:

• 6 chicken tenders - trimmed if needed
• 1/3 + 1/4 cup half & half
• olive oil
• Wondra flour
• 5-6 baby portobello mushrooms - cut up
• 6 oz frozen lima beans
• 6 oz broccoli crowns - cut up after cooking
• 1 lg yellow onion - diced
• 3 scallions - cut to 1/4" rings
• 1 15.5 oz can Cream of Mushroom unsalted soup
• salt & pepper to taste

Preparation:

Cook the lima beans and broccoli as you normally do. Cut the broccoli into small pieces. Set both aside.

Heat ~2 tbsp olive oil in a large skillet. Add salt & pepper to both sides of tenders. Dredge tenders through 1/4cup half & half and then flour and cook in skillet over medium high heat, about 5 min per side until cooked through and nicely browned. Set aside on a plate with a cover.

Add a little more oil if needed and saute the onion over medium heat. Add scallions and mushrooms and when mushrooms are cooked add the soup. Rinse can with 1/3 cup half & half, add and blend. Add the vegetables, blend and season with salt & pepper to taste. 

Finally, lay cooked tenders on top and cover. Simmer on low for a couple more minutes for everything to heat through.

Blessed be... and happy cooking!

Sunny's Pot Roast

My friend Sunny was a total foodie. We could talk about food for hours and shared many recipes, processes and kitchen hacks. She taught me all about "free scallions" and introduced me to up-to-your-elbows-in-butter Dungeness Crab feasts on newspaper covered tables at crab shacks in Florida. Unfortunately my friend is no longer with us, but she did leave me with the recipe for her coveted slow cooker pot roast. Sunny, like me, never shied from sharing as she was one of the most giving people I was ever honored to know. To that end, here is my friend Sunny and her delectable pot roast... pretty much the way she gave it to me. If you do make this dish, please be sure to let her know how good it is. :-) Enjoy!

Ingredients:

• 2-3 pound beef roast, the cheaper the better
• 6 peeled carrots in chunks
• 4 peeled onions, cut up
• 4 unpeeled potatoes, cut bite sized
• 2 ribs of celery sliced bite size
• 1/2 pound of button or baby portobellos, scrubbed and whole
• Fresh garlic
• Roasted garlic
• 1 can of beef broth
• 2 cans of reduced fat condensed cream of mushroom soup
• About 1 cup Marsala wine
• 1-2 cups Cabernet or other red wine
• 1/2 envelope onion soup mix
• Adobo seasoning (regular)
• Olive oil
• 1 tablespoon of butter

Preparation:

We're going to start this around 10:00 AM and you’ll need at least a 6 quart slow cooker minimum J Drizzle some olive oil into a hot heavy sauté pan. Place your roast in the oil, sprinkle it with Adobo and brown the meat on all sides. Once that's done, remove the roast and place it in a slow cooker that's been coated with cooking spray.

Add the butter to the pan, then the onions and some roasted garlic. If you aren't keeping roasted garlic in the house, you're missing out. Sauté until the onions are just a little tender, and then pour them over the roast in the slow cooker. Deglaze the pan by pouring Marsala wine into it and scraping the bits off the bottom. Add this to the slow cooker as well. Add the carrots, mushrooms, potatoes, the celery and the tablespoon of fresh garlic, the onion soup mix, the beef broth and Cabernet to taste ...then cover and set on high.

After 6 hrs add the mushroom soup, give the whole mess a good stir, set to low and go turn on a movie. It needs about two hours more to blend the flavors. If you don’t have room for the two cans, scoop out some of the gravy into a saucepan and add a dash of the mushroom soup. You’ll add this back to your main gravy after the meat is removed from the slow cooker.

Blessed be... and happy cooking!

Chicken Tenders Lyon

I must admit I was skeptical about this chicken dish when I saw Chef Jacques Pepin include ketchup in the sauce. I trust this man, though, with his amazing ability to create wonderful flavor palettes, so I gave it a try.

Well... this gem has become a family favorite, and I have made it my own by using white meat chicken instead of the thighs Chef uses in the video. Enjoy!

Ingredients:

• 6 chicken tenders, trimmed if needed
• 1 tbsp avocado oil
• Salt & pepper
• 5 cloves garlic - smashed and then minced
• 4 tbsp white wine vinegar
• 4 tbsp water
• 4 tbsp ketchup
• Dash of sriracha sauce
• 1/2 cup Muffuletta (olive salad)
• Chives or scallions for garnish (optional)

Preparation:

Trim any ligament ends from tenders and lay them side by side on a plate. Add S & P to both sides.

Heat a frying pan with avocado oil and brown tenders on both sides. Once chicken is well browned, cover and steam rest of the way on low for 4-5 minutes.

Remove chicken from pan and place on warmed serving dish with a cover. Add garlic to the pan and sautee on medium heat 30-60 sec. Add the vinegar and reduce on high heat to remove acidity. Taste… Add water, ketchup and sriracha and stir until well blended. Stir in the Muffuletta. Once warm, pour sauce evenly over tenders, add garnish and serve.

Here is Chef Pepin's original video: Chicken Lyon

Blessed be... and happy cooking!

Turkey Meatball 'Wonton' Soup with Bok Choy & Carrots

 Full credit for this delicious soup goes to the ADA's Diabetes Food Hub

A unique diabetes-friendly, Asian fusion recipe, this Turkey Meatball 'Wonton' Soup with Bok Choy & Carrots is a flavorful and hearty soup that combines tender turkey meatballs, fresh vegetables, and aromatic herbs. This balanced and satisfying dish is a delicious choice for lunch or dinner, and it's perfect for cool weather. With a rich, savory broth and an array of vibrant ingredients, it's a delightful meal that's sure to warm you up on chilly days.

Ingredients:

• 8 cups low sodium chicken broth
• 4 tsp toasted sesame oil
• 1.5 tbsp lower sodium soy sauce
• 2 tsp Thai style chili garlic sauce
• 1 tsp fish sauce
• 4 cloves garlic - smash-minced
• 1 tbsp fresh ginger paste
• 1 bunch fresh cilantro – minced (Omit or use parsley if not a cilantro fan)
• 1 bunch green onion (scallion) - minced
• 1 lb lean ground turkey
• 1 cup plain Panko bread crumbs
• 1 tsp lower sodium soy sauce
• 2 eggs
• 1/2 tsp Chinese five-spice powder
• 8 baby Bok choy - roots trimmed and roughly chopped
• 1 cup carrots – shredded

Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce.

Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl.

Add turkey, breadcrumbs, soy sauce, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined.

Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through.

Add Bok choy and carrots to the pot and cook for another 4–5 minutes.

Blessed be… and happy cooking!

Red Sauce & Chicken over Fried Eggplant

Chicken and eggplant are just awesome together, so I'm always experimenting with new combinations. This time around I decided to fry eggplant slices and then top them with a very meaty tomato sauce. Okay! Let's splurge with some thick slices of breaded and fried eggplant!!!

Ingredients:

• 1.5 lbs ground chicken - white meat
• 1 28 oz can plum shaped tomatoes in puree
• olive oil
• 4 cloves garlic, chopped
• 1 yellow onion, cut up
• 1/2 tsp salt
• fresh ground black pepper to taste (I like about 6 twists on the grinder)
• 1/2 tsp garlic powder
• dash of oregano
• 1 tsp dried parsley
• 1 lge eggplant
• Wondra flour
• 2 eggs
• avocado or vegetable oil
• flavored breadcrumbs

Preparation:

Start by frying up the chop meat in a large skillet with a bit of olive oil until fully cooked and a nice shade of brown. Set aside.

Add a bit of olive oil to your sauce pot and sautee the chopped garlic. As the garlic JUST gets brown add in the cut up onion and sautee til slightly translucent and shiny.  

Place canned tomatoes in a bowl and cut into quarters or bite-size pieces... Not too small as they will cook down some in the pot. Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.

Finally stir in the fried chop meat. The mixture will seem very meaty and not at all liquid.... that's intentional as our base for the sauce is very different from pasta. 

As for the eggplant, peel and cut into thick slices, about 3/8". Coat in Wondra flour, egg and your favorite flavored breadcrumbs and fry in avocado or vegetable oil until golden brown. Set on paper towel to soak up excess oil - you want them nice and crispy to add an extra level to the party in your mouth ;-)

Lay the slices out on the plate and top with Bolognese just before serving to retain most of the crunch.... and enjoy!

Adding a green vegetable of your choosing will round out this dish nicely.

Blessed be... and happy cooking!