Sous Vide Turkey Breasts

 I am not a big turkey fan, but this was so good.  Extremely moist and so much flavor.

SOUS VIDE TUKEY BREAST

(serves 4)

Ingredients:

*2 slices bacon

*3 sprigs of fresh rosemary

*4-6 pound bone in turkey breast

*1 1/2 teaspoon salt

*1 teaspoon ground black pepper

*2 tablespoons butter, sliced into 4 slices

Directions:

~Preheat sous vide water bath to 141 degrees.

~Sprinkle 1 1/2 teaspoons salt evenly over top of turkey breast.

~Sprinkle 1 teaspoon ground black pepper evenly over top of turkey breast.

~Place seasoned turkey breast into a vacuum seal bag.

~Add 3 sprigs fresh rosemary, 2 slices of bacon, and 2 tablespoons butter on top of turkey breast.

~Remove air and seal vacuum seal bag.

~Place into hot sous vide water bath, making sure that the turkey breast is completely submerged.

~Cook for 4 -5 hours.

~Remove from water and bag, discarding bacon and rosemary (keep liquid for gravy if desired).

~Place on a cutting board or plate and gently pat dry with a paper towel.

~Turn oven to broil (or 475 degrees).

~Place turkey on a cookie sheet.

~Place under broiler for 5-10 minutes or until golden brown.

~Remove from oven and allow turkey to rest for 5-10 minutes before slicing.

French Onion Meatloaf

A great twist on meatloaf.   The caramelized onions taste so good in it.

FRENCH ONION MEATLOAF

Ingredients:

*2 tablespoons butter

*2 large yellow onions, sliced thin

*1 1/2 pounds ground beef

*1/4 cup beef stock

*1 cup breadcrumbs

*1/2 cup whole milk

*1/2 green bell pepper, chopped small

*1/2 red bell pepper, chopped small

*3 garlic cloves, minced

*1 large egg, beaten

*2 tablespoons Worcestershire sauce

*1 tablespoon dijon mustard

*1 teaspoon dried thyme

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 cups gruyere cheese (or Swiss), shredded 

Directions:

~Preheat oven to 375 degrees.

~Spay a loaf pan with cooking spray.

~In a large skillet, melt butter, and sauté 2 large thinly sliced onions until they are caramelized and a golden brown.

~Add in 1/4 cup beef stock, to deglaze the bottom of the pan.  Continue cooking until liquid as absorbed.

~Set aside and allow to cool.

~In a large bowl, combine 1 1/2 pounds ground beef, 1 cup breadcrumbs, 1/2 cup whole milk, 1/2 chopped red bell pepper, 1/2 chopped green bell pepper, 3 garlic cloves, 1 large beaten egg, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1 teaspoon dried thyme, 1 teaspoon salt, and 1 teaspoon ground black pepper and mix until well combined.

~Fold in caramelized onions and 1/2 cup shredded gruyere cheese.

~Shape mixture int a loaf and place in prepared loaf pan.

~Bake in preheated oven for 60-70 minutes or until internal temperature reaches 160 degrees.

~Sprinkle remaining 1 cup shredded gruyere cheese over top of meatloaf and bake for another 6-8 minutes or until the cheese is melted and Bubbly.

~Allow to set for 5-8 minutes before slicing.  

Sous Vide Backstrap (Venison)

 So tender and tasty.

SOUS VIDE BACKSTRAP (venison)

(serves 2)

Ingredients:

*1 (about 2 pounds) blackstrap, trimmed of fat

*1 tablespoon steak seasoning (or your favorite seasonings)

*1 tablespoon butter or olive oil

Directions:

~Preheat sous vide bath to 131 degrees.

~Season both sides of backstrap with 1 tablespoon steak seasoning (1/2 tablespoon on each side).

~Add backstop into a vacuum seal bag.

~Remove air and seal.

~Place into sous vide, making sure backstop is fully submerged in water.

~Cook for 2 hours.

~Heat up grill to medium-high.

~Remove backstrap fo sous vide and bag.

~Lightly pat dry.

~Place on hot grill and cook for 1-2 minutes per side.

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

Crowd Size Key Lime Pie Bars

 Really easy and quick to make, but you do need to refrigerate it for a few hours before serving.

CROWD SIZE KEY LIME PIE BARS

(makes 40-45)

Ingredients:

*3 cups crushed graham crackers 

*3/4 cup butter, melted and cooled

*4 (14 ounce) cans sweetened condensed milk

*2 (8 ounce) packages cream cheese, softened 

*1 cup + 1/3 cup key lime juice

*2 tablespoons lime zet (optional)

Directions:

~Preheat oven to 350 degrees.

~Spray a 13x18 inch tin or cookie sheet with cooking spray and set aside.

~In a large bowl, mix 3 cups crushed graham crackers and 3/4 cup melted butter together until well incorporated.

~Press evenly into the bottom of the prepared pan.

~In a large mixing bowl,  cream 2 (8 ounce) packages softened cream cheese, 4 (14 ounce) cans sweetened condensed milk, and 3/4 cup melted butter together.

~Stir in 1 cup + 1/3 cup key lime juice until well incorporated and mixture is smooth.

~Pour over graham cracker crust and gently smooth evenly over crust.

~Bake for 18-20 minutes.

~Remove from oven and sprinkle lime zest over top (optional).

~Allow to cool completely.

~Cover and refrigerate for at least 3 hours before serving.

Creamsicle Milkshake

 If you like creamsicle's you are going to love this.

CREAMSICLE MILKSHAKE

(serves 1)

Ingredients:

*1 scoop vanilla ice cream (about 1/2 cup)

*1 scoop orange sherbet (about 1/2 cup)

*1 cup orange pop (soda if you aren't from Michigan) (less if you want it super thick)

*Whipped Cream for topping (optional)

Directions:

~Place 1 scoop vanilla ice cream, 1 scoop orange sherbet, and 1 cup orange pop into a blender.

~Blend until well mixed and creamy.

~Pour into glass and top with 

Sous Vide Whole Chicken

 Very tender and juicy.   You can eat it right out of the sous vide, but I like to brown the skin up in the oven after it's done cooking.  If I'm just making it for soup, tacos, pot pies then I skip the oven step.

SOUS VIDE WHOLE CHICKEN

(serves 4)

Ingredients:

*1 (3 pound) whole chick with the skin on

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon smoked paprika (or paprika)

*2 sprigs fresh rosemary (1/2 teaspoon dried)

*2-3 sprigs of fresh thyme,  leaved removed from stem (1/8 teaspoon dried)

*1-2 teaspoons fresh dill, chopped (1/4 teaspoon dried)

*2 tablespoons butter

Directions:

~Bring sous vide water bath to 150 degrees.

~In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon smoked paprika together (if using 1/2 teaspoon dried rosemary, 1/8 teaspoon dried thyme and 1/4 teaspoon dried dill, mix that in as well) until well combined.

~Remove the backbone from the chicken, by cutting down both sides of backbone (optional, but better).

~Place chicken breast side up and push down to help the chicken lay flat.

~Add seasoning over the entire chicken, rubbing it in.

~Place chicken into a vacuum seal bag.

~Place 2 sprigs of rosemary, 2 or 3 springs of fresh thyme removed from stem, and 1-2 teaspoons chopped fresh dill on top of chicken.

~Cut butter into 4 pieces and place on top of chicken.

~Remove air and seal bag.

~Place in water bath making sure it's completely submerged for 6 hours.

~Preheat oven high broil.

~Remove chicken from vacuum bag.

~Remove fresh rosemary.

~Pat dry with a paper towel and allow to sit for 5 minutes.

~Place on  baking sheet and broil for 4-8 minutes or until skin is a golden brown.

~Remove from oven and all to sit for  10-15 minutes before cutting.

Loaded Mashed Potato Casserole

 A great way to prepared potatoes ahead of time (day before if you want) and just pop them in the oven when you are ready for them.

LOADED MASHED POTATO CASSEROLE

(serves 8)

Ingredients:                                                                                                                                   

*4 pounds russet potatoes

*1/2 cup butter

*1/4 cup whole milk

*1/4 cup heavy cream (or whole milk)

*1 cup sour cream

*2 cups cheddar cheese, shredded, divided

*1 (12 ounce) package  bacon, cooked and chopped

*3 cloves minced garlic

*salt & pepper for seasoning

*2 tablespoons dried chives (optional)

*2 green onion tops, chopped

Directions:

~Peel and quarter 4 pounds potatoes.

~Boil until done (fork tender).

~Drain potatoes.

~Put 1/2 cup butter, 3 minced garlic cloves, 1/2 cup milk and 1/2 cup heavy cream together over medium-low heat until butter is melted.

~Remove from heat and set aside.

~Preheat oven to 375 degrees.

~Rice potatoes into same pan that you cooked them in (or mash them).

~Stir in melted butter mixture.

~Add in 1 cup sour cream, about 3/4 of the bacon, 2 tablespoons dried chives,  1 cup cheddar cheese and salt & pepper for seasonings.

~Mix until just combined.

~Spread potato mixture evenly into a 9x13 inch pan (If making a day ahead, cover with aluminum foil and refrigerate).

~Bake in preheated oven for 20-25 minutes (if it was refrigerated. Leave foil on top and bake for 15 minutes.  Remove foil cook for another 15 minutes.

~Remove from oven and sprinkle remaining 1 cup cheddar cheese, remaining bacon and chopped green onions tops over top of potatoes and bake another 10 minutes or until cheese is melted and bubbly.

Sous Vide Pork Grilled Chops

 Makes for some very tender pork chops.

SOUS VIDE PORK GRILLED CHOPS

(serves 4)

Ingredients:

*4 (1-inch thick) pork boneless pork chops

*2 tablespoons steak/pork seasoning mix or your favorite seasonings

*2 teaspoons olive oil

Directions:

~Heat sous vide water bath to 135 degrees.

~Season both sides of pork chops with 1/2 tablespoon steak/pork seasoning mix.

~Drizzle one side of each pork shop with 1/2 teaspoon olive oil

~Place in a vacuum seal bag, remove air and seal.

~Place in 135 degrees water bath making sure pork chops are fully submerged in water.

~Cook for 40 minutes.

~Remove from bath and bag.

~Heat grill up to medium-high (or use a skillet over medium-high heat on stove).

~Lightly pat the pork chops removing some of the liquid. 

~Once grill is hot (or skillet) grill pork chops for 1 minute per side.

~Allow to sit for 3-5 minutes before cutting.

Small Batch Angel Food Cake

 This cake is great for a base as strawberry shortcake,  with chocolate or caramel sauce over it, or just plain.

SMALL BATCH ANGEL FOOD CAKE

(serves 4)

Ingredients:

*2/3 cup granulated sugar

*2/3 cup all-purpose flour (or cake flour to make it lighter)

*8 large egg whites (about 1 cup)

*1/4 teaspoon salt

*1 teaspoon cream of tarter

*1/2 teaspoon vanilla extract

*1/2 teaspoon almond extract

Directions:

~Preheat oven to 350 degrees.

~Line an 8x8 baking pan with parchment paper.

~Sift 2/3 cup granulated sugar and 2/3 cups all-purpose flour together twice.

~In a large mixing bowl, on medium speed, beat 8 egg whites, 1/4 teaspoon salt, and 1 teaspoon cream of tarter until eggs are frothy.

~Slowly add in 1/3 cup granulated sugar on medium high speed.

~Add in  1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract and beat until you have stiff peaks.

~Gently fold in flour and sugar mixture.

~Pour into prepare pan.

~Bake for 45 minutes.

~Remove from oven and invert cake on a wire rack until cooled.

~Using a knife loosen the sides of the cake from the pan.

~Carefully remove cake from pan.

Garlic Bread Ritz Bits

 I don't like ritz cheese crackers, but I do really like these.  Easy and quick to make.  Great for a snack or any party.

GARLIC BREAD RITZ BITS

Ingredients:

*2 (8.8 ounce) boxes cheese ritz bits

*3/4 cup butter, melted

*2 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoons Italian seasoning

*1 1/2 cups freshly grated parmesan cheese.

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, mix 3/4 cup melted butter, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons Italian seasoning, and 1 cup freshly grated parmesan cheese until well mixed.

~Stir in 2 boxes cheese ritz bits until well coated.

~Place crackers in a single layer on a large cookies sheet.

~Sprinkle the remaining 1/2 cup of parmesan cheese over crackers.

~Bake for 8-9 minutes.

~Allow to cool completely before storing in an air-tight container.

Sous Vide Boneless Skinless Chicken Breasts

 I will never made chicken breasts again any other way.  Any type of chicken that I cook via the Sous Vide method, comes out so tender and juicy.   You can't over cook it.

I've listed the seasonings that I put on my chicken, but put on whatever seasoning you like.

SOUS VIDED BONELESS SKINLESS CHICKEN BREATS

   (serves 4)

Ingredients:

*4 boneless chicken breasts 

*1 1/2  teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon smoked paprika

*1 teaspoon garlic powder

*1 teaspoon olive oil

Directions:

~Heat sous vide water bath to 140 degrees.

~In a small bowl, whisk 1 1/2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon smoke paprika, and 1 teaspoon garlic powder.

~Sprinkle seasonings on both side of chicken.

~Place chicken in a vacuum seal bag in a single layer, remove air, and seal.

~Place into sous vide and cook for 1 1/2 hours.

~Remove from sous vide cooker and remove chicken from bag and place on a plate.

~Heat a large skillet (or a grill) over medium-high heat.

~Once pan is hot drizzle 1 teaspoon olive oil in pan.

~Fry (or grill) chicken for 1 to 1 1/2 minutes on each side or until a golden brown.

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

Gingerdoodles

A little bit snickerdoodle and a little bit ginger snaps.  

GINGERDOODLES

(makes 2 1/2 dozen)

Ingredients:

*3/4 cup butter, softened

*1/2 cup granulated sugar

*3/4 cup brown sugar, packed

*1/4 cup molasses

*1 large egg, room tempeature 

*2 1/4 cup all-purpose flour

*1 tablespoon cornstarch

*2 teaspoons baking soda

*1 1/2 teaspoon ground cinnamon

*1/2 teaspoon salt

*1 teaspoon ground ginger

*1/4 teaspoon ground cloves

*1/4 teaspoon ground nutmeg

*1/2 cup cinnamon sugar  (topping)

Directions:

~Preheat oven to 350 degrees.

~In a large mixing bowl, cream 3/4 cup butter, 1/4 cup granulated sugar, and 3/4 cup brown sugar until well incorporated.

~Stir in 1/4 cup molasses and 1 large egg.

~Sift in 2 1/4 cups flour, 1 tablespoon cornstarch, 2 teaspoons baking powder, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Add to butter mixture and stir until well incorporated.

~Add 1/2 cup cinnamon sugar in a bowl.

~Using a cooking scoop, scoop up cookie dough and roll into a ball.

~Roll the ball of dough into the cinnamon sugar.

~Place onto a cookie sheet.

~Bake for 10 minutes.

~Remove from oven and sprinkle a little more cinnamon sugar on top.

Mock Manwich Sloppy Joes

 I have a sloppy Joe recipe that I love, but some members in my family prefer Manwich.  This tastes like it, but with all natural ingredients.

MOCK MANWICH SLOPPY JOES

(serves 6)

Ingredients:

*1 pound ground beef (80/20)

*1/4  cup yellow onion, chopped (or 1 tablespoon dried minced onion)

*1 (8 ounce) can tomato sauce 

*1 cup ketchup

*1 tablespoon green bell pepper, diced fine

*1 garlic clove, minced (or 1/2 teaspoon dried minced garlic) 

*1/4 teaspoon celery seed

*1 teaspoon prepared yellow mustard

*1/2 teaspoon chili powder

*6 hamburger buns

Directions:

~In a large skillet over medium heat, cook 1 pound ground beef and 1/4 cup chopped yellow onion, breaking up ground beef as it cooks.

~Once ground beef is browned, add 1 minced garlic clove and cook for 1 more minute.

~Drain any excess grease.

~Add in 8 ounce can tomato sauce, 1 cup ketchup, 1 tablespoon finely chopped green bell pepper, 1 teaspoon yellow mustard, and 1/2 teaspoon chili powder, stir until well mixed.

~Bring mixture to a boil and then reduce heat to a simmer for 15 minutes.

~Serve over hamburger buns.

Sous Vide Meatloaf

 You can just put the formed meatloaf into the vacuum bag, but I prefer putting it in the pan first and then in the bag.  This helps so that when you take the air out of the bag the  compression isn't so tight on the meatloaf itself, but rather on the pan.  I find that doing it without the pan, makes the meatloaf tougher. 

**If you skip the brushing the ketchup/bbq sauce on the ketchup, then just broil for about 2-3 minutes.  

SOUS VIDE MEATLOAF

(serves 4-6)

Ingredients:

*1 1/2 pounds ground beef

*1/2 pound ground pork

*1 green bell pepper, chopped

*1 yellow onion, chopped

*1/2 cup rolled oats 

*1/2 cup Italian bread crumbs

*1/4 cup milk

*1 large egg

*1 1/2 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/3 cup ketchup or BBQ sauce (optional)

Directions:

~In a large bowl,  mix 1 1/2 pounds ground beef, 1/2 pound ground pork,  1 chopped green pepper, 1 chopped yellow onion, 1/2 cup rolled oats, 1/2 cup Italian bread crumbs, 1/4 cup milk, 1 large egg, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon ground black pepper until well mixed.

~Press into a loaf pan.

~Place loaf pan into a vacuum seal bag and remove air and seal.

~Bring sous vide water bath up to 140 degrees.

~Place sealed meatloaf into sous vide, making sure it's fully submerged under the water.

~Cook for 3 hours.

~Remove meat loaf from sous vide and bag.

~Gently invert  meat loaf onto a cookie sheet and pat dry with a paper towel.

~Preheat oven to a broil.

~Brush about 1/3 of the ketchup/bbq sauce over the top and sides of meatloaf.

~Broil for 1-2 minutes.

~Remove from oven and brush about 1/3 of the ketchup/bbq sauce over the top and sides of meatloaf.

~Broil for another 1-2 minutes.

~Remove from oven and brush the remaining ketchup/bbq sauce over the top and sides.

~Allow to rest for 5 minutes before cutting.

Small Batch Dinner Rolls

 These are soft and airy.  They go great with just about any meal.

SMALL BATCH DINNER ROLLS 

(makes 4)

Ingredients:

*1/4 cup warm milk (about 110 degrees)

*1 1/4 teaspoons active dry yeast

* 1/2 teaspoon granulated sugar

*1 cup plus 3 tablespoon all-purpose flour

*2 tablespoons vegetable oil

*1 large egg, room temperature 

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*1 large egg, beaten

*1 teaspoon water

*1 teaspoon sesame seeds or poppy seeds (optional)

Directions:

~In a small bowl,  lightly whisk 1/4 cup warm milk,  1 1/4 teaspoon active dry yeast, and 1/2 teaspoon granulated sugar.

~Allow to proof (foam), about 10 minutes. 

~In a large bowl, mix 1 cup + 3 tablespoons flour, 2 tablespoons vegetable oil, 1 large egg, 2 tablespoon granulated sugar, and 1/2 teaspoon salt util well mixed.

~Add in proofed yeast.

~Stir until just mixed.

~Place dough onto a lightly floured surface.

~Knead dough for about 10-15 minutes or until dough is smooth and elastic (if using a dough hook this will take less time) (add a little flour if needed, but try to use as little as possible for airy rolls).

~Place into a greased bowl, and cover.

~Allow dough to rise in a warm draft free area until doubled in size (about 1 - 1 1/2 hours).

~Grease a small baking dish (mine is 5x7 inch) or a a cookie sheet.

~Divide dough into 4 equal pieces.

~Roll each piece and place into prepared pan.

~Cover and allow to rise until double in size (about 60 minutes).

~Preheat oven to 350 degrees.

~In a small bowl,  whisk 1 beaten egg and 1 teaspoon water until well mixed.

~Gently brush egg mixture over top of rolls.

~Sprinkle with sesame seeds or poppy seeds (optional).

~Bake for 18-20  minutes or tops are a deep golden brown.

Small Batch Coconut Cake

 I love coconut and this cake has plenty. 

SMALL BATCH COCONUT CAKE

(serves 2-4)

Cake Ingredients:

*1/3 cup butter, softened

*1/2 cup granulated sugar

*1/2 teaspoon almond flavoring

*3/4 cup all-purpose flour

*1/8 teaspoon salt

*1/2 teaspoon baking powder

*1/2 cup sweetened coconut flakes

*1/3 cup whole milk

Frosting Ingredients:

*1/4 cup butter, softened

*1/4 teaspoon vanilla extract

*2 1/2 cups powdered sugar

*2 tablespoons heavy cream

*1/2 cup cooled toasted sweetened coconut flakes (toasting is optional)

Cake Directions:

~Preheat oven to 350 degrees.

~Grease and flour a 6-inch cake pan or a 9x5 inch baking pan.

~In medium bowl, cream 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/2 teaspoon almond extract.

~Sift in 3/4 cup all-purpose flour, 1/8 teaspoon salt, and 1/2 teaspoon baking powder and stir until mixed.

~Stir in 1/2 cup coconut flakes.

~Stir in 1/3 cup whole milk until well mixed.

~Pour into prepared pan.

~Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow to cool for 5 minutes before removing from pan.

~Cool completely on a cooling rack.

Frosting Directions:

~In a medium bowl, stir 1/4 cup softened butter, 1/4 teaspoon vanilla extract, 2 1/2 cups powdered sugar and 2 tablespoons heavy cream until smooth.

~Stir in 1/2 cup coconut and spread on cooled cake.

Small Batch Chocolate Cake

 When you want cake, but just enough for 2 or 4.   I think it's really tasty.  Goes great with a nice cold glass of milk.

SMALL BATCH CHOCOLATE CAKE

(serves 2-4)

Cake Ingredients:

*1/2 cup granulated sugar

*1/4 cup vegetable oil

*1/2 cup whole milk

*1 large egg

*1/2 cup all-purpose flour

*1/3 cup unsweetened cocoa

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*1/8 cup boiling water

*1/4 cup chocolate chips

Frosting Ingredients:

*1/4 cup butter softened,

*1 1/2 cups powdered sugar

*1/8 cup unsweetened cocoa

*1/2 teaspoons alt

*2 tablespoons heavy cream

Cake Directions:

~Preheat oven 350 degrees.

~Grease and flour a 6-inch cake pan or a 9x5 inch baking pan.

~In a medium bowl, whisk 1/2 cup granulated sugar and 1/4 cup vegetable oil together.

~Stir in 1/2 cup whole milk and 1 large egg.

~Sift in 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa, 1/4 teaspoon salt, and 1/2 teaspoon baking powder.

~Stir until well incorporated.

~Stir in 1/4 cup chocolate chips

~Pour into prepared pan.

~Bake in preheated oven for 30 -35 minutes or until a toothpick inserted in the center comes out clean.

~Cool for 8-10 minutes and then remove cake from pan and allow to cool completely on a cooling rack

Frosting Directions:

~Cream1/4 cup softened butter, 1 1/2 cups powdered sugar, and 1/8 cup unsweetened cocoa together until well incorporated.

~Stir in 1/2 teaspoon vanilla and 2 tablespoons heavy whipping cream until smooth.

~Frost cooled cake.