BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.

BAKED PORTOBELLO FRIES W/BASIL AIOLI SAUCE (A Cozy Kitchen blog) 1/2 cup of bread crumbs (store bought or homemade) 2 tablespoons of grated Parmesan cheese or Pecarino Pinch of red crushed pepper flakes (or a pinch of cayenne) 1/8 teaspoon of garlic powder 1/8 teaspoon of oregano Salt and Pepper 2 portobellos (stems removed) 2 large eggs, beaten For Basil Aioli: 2 Tbsp. olive oil 1/4cup packed basil leaves 1/2 tsp. lemon juice 1 medium garlic clove, pressed Pinch of salt 1/2cup mayonnaise, either homemade or commercial Directions for Portobello Fries: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes or cayenne, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the portobello mushrooms into 1/4" slices. One by one, dip the slices in the beaten eggs and transfer to the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking. Directions for Basil Aioli: In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Mix the mayonnaise with basil mixture in a small bowl. Chill.

Balsamic Chicken (Recipe.com---Diabetic Living) 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total) 1 tablespoon paprika 1 tablespoon olive oil 1/2 teaspoon snipped fresh rosemary 2 cloves garlic, minced 1/4 teaspoon ground black pepper Nonstick cooking spray 1/4 cup dry red wine or water 3 tablespoons balsamic vinegar Fresh rosemary sprigs (optional) 1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. 2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 1392-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours. 3. Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.) 4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.

Mornin', Sue. This is from this month's Food Network magazine. Says it takes 25 minutes from start to finish. CHINESE CHICKEN AND RICE SOUP (Food Network Magazine) 4 large eggs Kosher salt and freshly ground pepper 2 Tbsp. peanut or vegetable oil 2 large tomatoes, halved and thinly sliced 4 c low-sodium chicken broth 3 c. water 1 bunch scallions, sliced 1 Tbsp. sesame oil 2 tsp. soy sauce 1 c. shredded rotisserie chicken, skin removed 4 c. baby spinach 1-1/2 c. cooked rice (white, brown or wild) Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. Add eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the chicken broth, water, the scallions, sesame oil, soy sauce and 1-1/2 tsp. salt. Partially cover and simmer 5 minutes. Stir in the chicken, spinach and rice and warm through. Season with salt and pepper, if needed. Serves 4