Sous Vide Smashed Potatoes

 This is like a loaded twice baked potato.

SOUS VIDE SMASHED POTATOES

(serves 6-8)

Ingredients:

*2 pounds russet potatoes, peeled and chopped in about 2-3 inch pieces 

*4 cloves garlic, minced

*4 tablespoons heavy cream

*1/4 cup butter, cut into pieces

*6 slices bacon, cooked and crumbled

*4 ounces cream cheese, cut into chunks

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon dried rosemary leaves (or 1 fresh sprig)

*4 ounces sharp cheddar cheese, shredded

Directions:

~Bring sous vide water bath to 190 degrees.

~Wash and peel 2 pounds of russet potatoes.

~Cut into about 2 to 3 inch pieces.

~Place potatoes, 4 cloves minced garlic, 4 tablespoons heavy cream, 4 ounces cream cheese, 1/4 cup butter, 6 slices cooked and crumbled bacon, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon dried rosemary leaves (or 1 sprig) in a food saver bag.

~Remove air and seal bag.

~Place in water Baath and cook for 1 1/2 - 2 hours.

~Remove bag and place on a hard surface.

~Smash potatoes while bag is still sealed (you may want to use pot holders to do this).

~Once smashed to desired consistency, place in a oven proof pan.

~Sprinkle cheese over potatoes.

~Place under broiler until cheese has melted.

Sous Vide Small Potatoes

 Creamy, soft potatoes.  I've don't this in my instant pot (sous vide mode)  and with my today with my sous vide.  Both worked well.

SOUS VIDE SMALL POTATOES 

(serves 4)

Ingredients:

*1 (1 pound) bag small potatoes 

*2 tablespoons butter, melted

*1 tablespoon olive oil

*1 tablespoon minced garlic

*1/2 teaspoon smoked paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

*2 springs fresh rosemary

*freshly grated parmesan cheese for garnish (optional)

Directions:

~Preheat sous vide bath to 190 degrees.

~Rinse potatoes and pat semi-dry.

~In a medium bowl, mix 1 pound small potatoes,  2 tablespoons, melted butter, 1 tablespoon olive oil, 1 tablespoon minced garlic, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper until potatoes are well coated.

~Add mixture in a single layer in a food vacuum-seal bag.

~Add 1 sprig of fresh rosemary on top.

~Remove air from bag and seal.

~Sous vide for 60 minutes.

~Remove from sous vide and preheat oven to high broil.

~Add potatoes to a cookie sheet and broil for around 5 minutes or until the potatoes start to crisp.

~Remove from oven and sprinkle with desired amount of freshly grated parmesan cheese.

Sous Vide Bone In Chicken Breasts

 So juicy  and delicious.   

SOUS VIDE BONE IN CHICKEN BREASTS

(serves 4)

Ingredients:

*4 bone in skin on chicken breasts

*2 teaspoons salt

*2 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 teaspoon paprika (I prefer smoked paprika)

*1/2 dried rosemary

*1/2 teaspoon olive oil (use only if searing the chicken in a cast iron pan)

*1 teaspoon butter (use only if searing the chicken in a cast iron pan)

Directions:

~Preheat sous vide bath to 140 degrees.

~In a small bowl, whisk 2 teaspoons salt, 2 teaspoons ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoons onion powder, 1 teaspoon paprika,  and 1/2 teaspoon dried rosemary leaves until well combined.

~Coat both sides of chicken evenly with spice mixture.

~Place chicken breasts in a single layer into a food vacuum bag.

~Remove air from bag and seal.

~Place into preheated sous vide water bath.

~Cook for 90 minutes to 3 hours (it will be done at 90 minutes).

~Remove from bath and bag.

~Pat dry with a paper towel.

~Heat up a cast iron pan over medium-high heat until sizzling hot.

~Add olive oil and butter (only if searing in a cast iron pan).

~Add chicken breasts and sear for 1-2 minutes per side to brown and crisp up chicken.

~Remove fromm heat and allow to sit for about 5 minutes before cutting.

Sous Vide New York Strip Steak

 This method makes your steaks so tender.  I cooked mine medium rare, but I'll add the temp for a rare-to medium well.  If you are cooking some medium well and some rare, cook the medium well first.  Then add a bag of ice (do not add the ice directly to the water) to bring the temp down to the temp you need it for the next steak.  Remove the bag of ice and add the next steak and cook as directed. 

SOUS VIDE NEW YORK STRIP STEAK

(serves 2)

Ingredients:

*2 (12 ounce) New York Strip Steaks

*1 teaspoon kosher salt

*1 teaspoon black pepper

*2 sprigs fresh rosemary

*1 tablespoon butter (only if using a cast iron pan to sear the steaks)

Directions:

~Preheat sous vide bath to 131 degrees.

~Season both sides of  steak with 1/4 teaspoon salt (1/2 teaspoon per steak).

~Season both sides of steak with 1/4 teaspoon pepper (1/2 teaspoon steak).

~Add mixture in a single layer in a vacuum-seal bag.

~Add a sprig of rosemary on top of each steak.

~Vacuum seal bag and place in water bath for 90 minutes for medium rare (rare, medium & medium rare temp & time are listed below).

~Remove for vacuum bag and pat dry with paper towels.

~Heat up Grill to medium-high  or heat up a  cast iron skillet over high heat (if using a cast iron pan, add a tablespoon of butter once pan is hot).

~Add steaks and sear for 1-2 minutes each side.

~Remove from heat and allow to sit for about 5 minutes before cutting.

Sous Vide Steak Donenes Chart

Rare: 120 degrees for 45 minutes to 2 hours

Medium Rare: 139 degrees for 45 minutes to 3 hours

Medium: 135 degrees for 45 minutes to 2 hours

Medium Well: 145 degrees for 45 minutes to 3 hours 

Rustic Rotisserie Chicken Pot Pie

 I love making this with leftover rotisserie chicken.   It's quick and easy to make.  Unless you make your own puff pastry, then it will take more time.

(before the crust)

RUSTIC ROTISSERIE CHICKEN

(serves 6-8)

Ingredients:

*1/3 cup butter

*1 medium yellow onion, chopped small

*2 medium russet potatoes, peeled and chopped small

*2 large carrots, peeled and chopped small

*2 celery stalks, chopped small

*2 teaspoons freshly chopped rosemary (or 1 teaspoon dried rosemary leaves)

*2 teaspoons freshly chopped thyme (or 1/2 teaspoon dried thyme)

*2 teaspoons freshly chopped dill weed (or 1/2 teaspoon dried) 

*1 teaspoon salt

*1 teaspoon ground black pepper.

*1/3 cup all purpose flour

*2 cups chicken stock

*3/4 cup whole milk or heavy cream

*3 cups rotisserie chicken, shredded or chopped 

*1 cup frozen green peas

*1 egg. yolk

*1/2 teaspoon water

*1 puff pastry sheet 

Directions:

~In a large stock pot, over medium heat, melt 1/3 cup butter.

~Par boil 2 medium chopped potatoes for 8-10 minutes and drain (or until cooked 90%).

~Add 1 chopped medium onion,  2 large chopped carrots, and 2 chopped celery stalks, until veggies are fairly tender (about 5 minutes) stirring often.

~Stir in 2 teaspoons fresh chopped rosemary (or 1 teaspoon dried), 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), 2 teaspoons fresh chopped dill weed (or 1/2 teaspoon dried), stir and cook for 1 more minute.

~Whisk in 1/3 cup flour and cook for another 2-3 minutes, stirring continuously to cook off the flour taste.

~Gradually pour in 2 cups chicken stock, scrapping the bottom of the pan to remove any stick on flour.

~Gradually pour in 3/4 cup milk and stir until mixture is thickened.

~Remove from heat and stir in 3 cups chopped chicken, cooked potatoes,  and 1 cup frozen peas.

~Pour into a 9x13 inch baking dish.

~Cover and refrigerate for 1 -2 hours (longer if you want).

~In a small bowl, whisk 1 large egg yolk and 1 teaspoon water together. 

~Roll out puff pastry to just a little bigger than your baking dish (or the same size)

~Using a pastry brush, brush egg yolk mixture along the edges of the puff pastry.

~Put 3 or 4 small slits in the center of the dough.

~Place dough egg wash side down over pan (the dough will overlap the top of the pan.

~Press the edges along the outside of the pan (or if you made it smaller just over the filling).

~Using the rest of the egg yolk mixture, brush the top to the pastry puff.

~Place pan in freezer (or refrigerator) while oven preheats.

~Preheat ove to 425 degrees.

~Bake for 25 minutes.

Small Batch Tennessee Onions

 These are good as a side dish, but I really love them on cheeseburgers and hotdogs.

SMALL BATCH TENNESSEE ONIONS

(serves 2-4)

Ingredients:

*3/4 pound yellow onion, cut 1/4 inch thick

*1/4 teaspoon dried thyme

*1/4 teaspoon garlic powder

*1/8 teaspoon oregano

*pinch dried mustard 

*1/4 teaspoon salt

*dash cayenne pepper

*1 1/2 tablespoons, cut into small pieces

*1/4 cup shredded cheddar cheese

*1/4 cup shredded smoked gouda, or mozzarella cheese 

Directions:

~Spray small casserole dish or loaf pan with cooking spray.

~In a medium mixing bowl, add 3/4 pound sliced onions, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon dried oregano, pinched dried mustard, 1/4 teaspoon salt, and a dash cayenne pepper and mix until onions are well coated

~Place in prepared casserole dish.

~Evenly distribute  1 1/2 tablespoons butter, over onions.

~Sprinkle 1/4 cup shredded cheddar cheese evenly over onions.

~Sprinkle 1/4 cup shredded smoked gouda or mozzarella cheese over top.

~Preheat oven to 350 degrees.

~Cover with alumium foil and bake for 45 minutes.

~Remove aluminum foil and bake for 20-30 more minutes. or until golden and bubbly.