Small Batch Cheesy Bacon Ranch Potatoes

 Yum.  I like to use leftover bacon in this.  

SMALL BATCH CHEESY BACON RANCH POTATOES

(serves 2)

Ingredients:

*2 - 3 large potatoes, diced

*1 tablespoon olive oil

*1 tablespoon dry ranch seasoning 

*1  teaspoon dried parsley 

*1/8 teaspoon dried rosemary (sometimes I put 1 fresh spring of rosemary)

*1 tablespoon, minced garlic

*1/4 teaspoon chili powder

*1/2 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*3/4 teaspoon salt

*2 tablespoon butter, melted

*5 slices bacon, cooked and chopped

*1 cup Colby jack cheese or cheddar cheese, shredded

Directions:

~Preheat oven to 400 degrees.

~Line a cookie sheet with aluminum foil and spray with cooking spray.

~In a large bowl, mix 1 tablespoon olive oil over 2-3 diced potatoes and stir until well coated.

~Mix in 1 tablespoon dry ranch seasoning,  1 teaspoon dried parley, 1/8 teaspoon dried rosemary, 1 tablespoon minced garlic, 1/4 teaspoon chili powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon salt until potatoes are well coated.

~Place potatoes in a single layer on prepared pan.

~Cover with aluminum foil and bake for 20 minutes.

~Remove from oven and remove the aluminum foil

~Drizzle 2 tablespoons of melted butter over potatoes.

~Bake uncovered for another 20 minutes.

~Add about half of the bacon over the potatoes.

~Sprinkle 1 cup of cheese evenly over potatoes.

~Add the remaining bacon over the cheese.

~Bake for another 3-6 minutes or until the cheese is melted.

Sous Vide Cheeseburgers

The best thing about sous vide burgers is that you can't over cook them.   They are so juicy and delicious.   I will give you a sous temperature for burgers between medium-rare to well don below.  Having said that, If I make ours for medium and then just put my husbands on the grill for a minute longer on each side then I do mine (he likes his medium well).

SOUS VIDE CHEESEBURGERS

(makes 4 quarter pounders)

Ingredients:

*1 pound 20/80 ground beef

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~Bring sous vide water bath to 

   124-129 medium-rare

   130-137 medium

   138-144 medium-well

   145-155 well done

~In a medium bowl, gently mix 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon ground black pepper into 1 pound ground beef.

~Form 4 equal patties (4 ounces each), leaving them about 1 1/2 - 2 inches thick.

~Place burgers in a single layer into a vacuum seal bag, and remove most of the  air (if you remove all of the air it will squeeze the burgers to much and they will be tough).

~Seal bag.

~Place into sous vide bath making sure that they are completely submerged.

~Cook for 30 minutes.

~Remove from water bath and from bags.

~Gently pat burgers dry with a a paper towel.

~Heat up grill to medium-high heat (or a skillet).

~Once grill (or skillet) is hot, add burgers.

~Cook for 1 minute, flip add cheese and cook for 1 more minute.

~Serve with desired toppings.

Sous Vide Grilled Chicken Tenders

 So tender and good.  I put the seasoning that I use, but use whatever seasonings you like.

SOUS VIDE GRILLED CHICKEN TENDERS 

(serves 4)

Ingredients:

*8-12 chicken tenders

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoon olive oil

Directions:

~Bring sous vide water bath to 160 degrees.

~In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

~Coat both sides of chicken tenders with mixed seasonings.

~Drizzle olive oil over chicken tenders.

~Place chicken tenders into a vacuum seal bag, remove air and seal.

~Place into sous vide water bath and cook for 1 hour.

~Remove from water bath.

~Pat dry with paper towel.

~Heat grill to medium-high (or heat up a skillet).

~Once hot, add chicken tenders and grill for 1 minute on each side.

Bacon Popcorn

 This is pretty tasty.  Great way to use up bacon grease.  You can add melted butter after you put the popped corn into a bowl if you'd like

BACON POPCORN

Ingredients:

*4 ounces bacon grease

*3/4 cup pop corn kernels

*2 teaspoons salt

*8 slices bacon 

Directions:

~Preheat oven to 400 degrees.

~Place 8 slices of bacon on in a single layer on a cookie sheet.

~Bake in preheated oven for 15-20 minutes, turning half way through (cook until bacon is crispy).

~Remove from oven and cool.

~Cut up bacon into small pieces and set aside.

~In a large pot heat up 4 ounces bacon grease and 2 teaspoons salt (I use a whirley pop corn maker).

~Put in 2 or 3 kernels in grease.  Once they start to pop add 3/4 cup pop corn.

~Put a lid on the pop and shake often as popcorn cooks.

~When the popping slows down, shut off burners.

~Remove and place popped corn into a large bowl.

~Stir in cut cup bacon and serve.

Small Batch Cranberry Apple Coleslaw

 I different take on coleslaw.  It's pretty tasty.

SMALL BATCH CRANBERRY APPLE COLESLAW

(serves 2)

Ingredients:

*1 1/4 cups shredded cabbage

*2 tablespoon chopped green bell pepper

*2 tablespoons chopped celery

*1 tablespoon chopped green onion

*1/3 cup dried cranberries

*1/3 cup chopped Granny Smith apple

*2 tablespoons toasted slivered almonds

*2 tablespoons mayonnaise 

*3/4 teaspoon sweet relish

*3/4 teaspoon honey mustard

*3/4 teaspoon honey

Directions:

~In a medium bowl, mix 1 1/4 cups shredded cabbage, 2 tablespoons chopped celery, 2 tablespoons chopped green pepper,  1 tablespoon chopped green onion, 1/3 cup dried cranberries, 1/3 cup chopped apple, 2 tablespoons toasted almonds, 2 tablespoons mayonnaise, 3/4 teaspoon sweet relish, 3/4 teaspoon honey mustard, and 3/4 teaspoon mustard until well mixed and serve right away.

Small Batch Potato Salad

 I do love homemade potato salad.  It goes well with ribs, chicken, burgers or hotdogs.

SMALL BATCH POTATO SALAD

(serves 4)

Ingredients:

*2 pounds russet potatoes, cooked, cooled, peeled and cubed

*1/4 cup yellow onion, chopped small

*1 medium celery stalk, chopped small

*2 hard boiled eggs, cooked, peeled, cooled and chopped small

*2 teaspoons sweet relish

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon paprika

*1/4 teaspoon celery seed

*1/2 - 1 cup mayonnaise 

Directions:

~Place 2 pounds russet potatoes in a pot with enough water to cover.

~Bring to a boil and cook for about 30 minutes or until fork tender.

~Drain, cool, cube and place into a medium bowl.

~Mix in 2 chopped hard boiled eggs, 1 chopped celery stalk, 1/4 cup chopped onions, 2 teaspoons sweet relish, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika, and 1/4 teaspoon celery seed.

~Mix in 1/2 - 1 cup mayo util well incorporated.

~Cover and refrigerate for about 2 hours before serving.

Small Batch Rice Krispy Treats

 I don't make my Rice Krispie treats with marshmallows.   I personally think they are better this way.  

** BTW,  if you like small batch cooking, you should buy the small 9X7 inch cookies sheets and the 5x7 inch baking dishes.  

SMALL BATCH RICE KRISPY TREATS 

(serves 6)

Ingredients:

*1/4 cup light corn syrup

*1/4 cup granulated sugar

*1/4 cup creamy peanut butter

*1 1/2 cups Rice Krispies 

*1/4 teaspoon vanilla extract

*1/2 cup chocolate chips

*1/4 cup butterscotch chips

Directions:

~Coat a 9x7 inch cookie sheet (or small baking dish) with cooking spray.

~Preheat oven to 200 degrees.

~In a medium saucepan combine 1/4 cup granulated sugar and 1/4 cup light corn syrup.

~Cook over medium heat, stirring often, until sugar has dissolved and just short of a boil.

~Remove from heat.

~Stir in 1/4 teaspoon vanilla extract and 1/4 cup creamy peanut butter and stir until peanut butter is melted.

~Add in 1 1/2 cups Rice Krispies and stir until well coated.

~Press mixture into prepared pan.

~Sprinkle 1/2 cup chocolate chips and 1/4 cup butterscotch chips evenly over Rice Krispie Treats.

~Bake for 5-10 minutes or until chips are very soft.

~Remove from oven and spread softened chips evenly over Rice Krispie treats.

~Once cooled, cut into squares. 

Small Batch Loaded Brownies

 This will take care of any chocolate craving you have.  

SMALL BATCH LOADED BROWNIES

(serves 4)

Brownie Ingredients:

*1 large egg

*1/2 cup granulated sugar

*1/2 teaspoon vanilla extract

*1/4 cup butter, melted

*1/4 teaspoon salt

*1/3 cup all-purpose flour

*1/4 cup unsweetened cocoa 

*1/4 cup chocolate chips

*1/4 cup chopped pecans

*1/4 cup coconut

Frosting Ingredients:

*2 tablespoons butter, softened

*1 tablespoon unsweetened cocoa

*1/3 cup powdered sugar

*4 tablespoons heavy cream (or whole milk)

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 5x7 inch baking pan or a bread pan with cooking spray.

~In a medium bowl, mix 1 large egg, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 cup melted butter together until well incorporated.

~Add 1/3 cup all-purpose flour, 1/2 cup unsweetened cocoa, and 1/4 teaspoon salt.

~Stir until mostly mixed.

~Stir in 1/4 cup chocolate chips, 1/4 cup chopped pecans, and 1/4 cup coconut until mixed.

~Pour into prepared pan and spread until level.

~Bake for 23-25 minutes or until done (toothpick inserted in the center comes out clean).

~Remove from oven and cool for 15 minutes before frosting.

Frosting Directions:

~In a medium bowl (I use the one that I made the brownies in), stir 2 tablespoons softened butter,  1 tablespoon unsweetened cocoa, and 1/3 cup powdered sugar until powder sugar is mixed in well.

~Stir in 4 tablespoons heavy cream until smooth.

~Frost warm brownies.

~Wait another half hour or longer before cutting.

Sous Vide Fried Chicken Tenders

 The prefect fried chicken tender.  It's all cooked before coating and going in the oil.   It only takes a couple minutes of frying.

SOUS VIDE FRIED CHICKEN TENDERS 

(serves 4)

Chicken Ingredients:

*8 -12 chicken tenders

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*2 teaspoons olive oil

Coating Ingredients:

*1 cup all-purpose flour 

*2 tablespoons corn starch

*1 teaspoon smoked paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*2 eggs

*1/2 cup milk

*Vegetable oil for frying (I use about 1 quart)

Chicken Directions:

~Bring sous vide water bath to 160 degrees.

~In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

~Coat both sides of chicken tenders with mixed seasoning.

~Drizzle olive oil over chicken tenders.

~Place chicken tenders into a vacuum seal bag, remove air and seal.

~Place into sous vide water bath and cook for 1 hour.

~Remove from water bath.

~Remove chicken from bag and pat dry (does not need to be completely dry).

Coating Directions:

~In a large heavy bottom pot, heat vegetable oil to 375 degrees.

~In a small bowl, mix 1 cup flour, 2 tablespoons corn starch, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

~In another small bowl,  whisk 2 eggs and 1/2 cup mile until well incorporated.

~Dip the chicken tenders into the flour, then the egg mixture and back into the flour mixture.

~Place on a plate and repeat until all the chicken tenders are coated.

~Gently place in preheat vegetable oil and cook for about 2 minutes, flipping half way through if needed (I use enough oil to completely cover the chicken, so I don't need to flip it).

~Remove from oil and place on a paper towel line plate.

~Allow to sit for 4-5 minutes before eating.

Roast Beef Casserole

 Great way to use leftover roast beef.

ROAST BEEF CASSEROLE 

(serves 6)

Ingredients:

*1 tablespoon butter

*3 cups cooked roast beef, shredded or cut into chunks

*1 red bell pepper, chopped small

*1 green bell pepper, chopped small

*1 large yellow onion, chopped small

*1 cup mushrooms, sliced thin

*2 (10.5 ounce) cans cream of bacon soup (or use cream of mushroom)

*1 (32 ounce) container beef stock (or use chicken stock)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*1 teaspoon Worcestershire sauce

*1 (12 ounce) bag egg noodles 

Directions:

~Preheat oven to 350 degrees.

~Spray a 8x10 inch baking dish with cooking spray.

~Melt butter in a medium skillet over medium heat.

~Add 1 chopped green bell pepper, 1 chopped red bell pepper, 1 chopped yellow onion, and 1 cup sliced mushrooms.

~Cook until veggies are soft.

~In a large bowl or stock pot whisk 2 cans of cream of mushroom soup, 1 32 ounce container of beef stock, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon Worcestershire sauce together until well incorporated.

~Add in cooked veggies and 3 cups shredded roast beef and mix well.

~Add in 12 ounce bad of egg noodles and mix well.

~Transfer into prepared baking dish.

~Cover with aluminum foil and bake for 35-45 minutes or until noodles are done.

~Remove from oven.

~Serve with a dollop of sour cream (optional).

Sous Vide BBQ Country Ribs

 Oh my, these are so tender and good.  You do need to plan on this meal, because they need to cook for a long time in water bath.  Thankfully, it takes just a little bit to prepared and then once it's in the water bath, you leave it alone until it's ready to be removed.   BTW, wrapping bacon around each rib makes them even better.  I like to make my own dry rub and bbq sauce, but you can buy your favorite from the store to make it easier.

SOUS VIDE BBQ COUNTRY RIBS

(serves )

Dry Rub Ingredients (or buy one you like from the store):

*1 tablespoon cumin

*1 tablespoon garlic powder

*1 tablespoon onion powder

*1 tablespoon smoke paprika

*1 tablespoon chili powder (can reduce this to 1/2 tablespoon is you find it to spicy)

*1 tablespoon light brown sugar

*1 1/2 teaspoon kosher salt

*1/4 teaspoon cayenne pepper

*1 1/2 teaspoons ground black pepper

BBQ Ingredients Sauce (or buy your favorite BBQ sauce from the store):

*2 cups ketchup

*1/2 cup water

*1/2 cup apple cider vinegar

*1/2 cup light brown sugar 

*1 tablespoon Worcestershire sauce

*1 tablespoon fresh squeezed lemon juice

*1/3 cup honey

*2 teaspoons onion powder

*1/2 tablespoon ground mustard

*2 teaspoons ground black pepper

*1/4 teaspoon salt

*1/8 teaspoon cayenne pepper (optional)

Ingredients:

*3 -4 pounds Country Ribs

BBQ Rub Directions:

~In a small bowl, whisk 1 tablespoon cumin, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked paprika, 1 tablespoon chili powder, 1 tablespoon light brown sugar, 1 1/2 tablespoons kosher salt, 1/4 teaspoon cayenne pepper, and 1 1/2 teaspoons ground black pepper until well incorporated.

BBQ Sauce Directions:

~In a medium saucepan whisk 2 cups ketchup, 1/2 cup water, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoons freshly squeezed lemon juice, 1/3 cp honey, 2 teaspoons onion powder, 1/3 tablespoon ground mustard, 2 teaspoons ground black pepper, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper together, over medium heat.

Country Rib Directions:

~Bring Sous Vide water bath to 140 degrees.

~Generously rub both sides of the ribs with the dry rub.

~Place ribs into a vacuum seal bag (may need to use 2 bags).

~Remove the air and seal bag.

~Place into water bath making sure the ribs are fully submerged (use a weight if needed).

~Cook for 24-36 hours.

~Remove from bath and bag.

~Heat up grill to high or oven to 400 degrees.

~Gently pat ribs as dry as possible.

~Coat ribs with desired amount of  bbq sauce and place on grill or in oven.

~Cook for 3-6 minutes per side or until bbq sauce beginning to caramelized. 

~Plate and add more bbq sauce if desired.

Sous Vide Mashed Potatoes

 My family says these have a stronger potato taste than normal mashed potatoes.  If you want it not as stiff just add more milk.  

SOUS VIDE MASHED POTATOES 

(serves 4)

Ingredients:

*2 pounds russet potatoes, peeled, cleaned and chopped into about 1 inch slices or cubes

*1/2 cup warm whole milk

*1/2 cup warm heavy cream 

*2 garlic cloves, peeled and smashed

*1 teaspoon kosher salt 

*1/2 teaspoon ground black or white pepper

*1/2 cup butter (room temperature)

Directions:

~Preheat sous vide water to 194 degrees.

~Place 2 pounds potatoes in a single layer in a vacuum seal bag.

~Add 1/2 cup warm whole milk, 1/2 cup warm heavy cream, 2 chopped garlic cloves.

~Add 1 teaspoon salt and 1 teaspoon pepper.

~Place 1/2 cup butter on top of potatoes.

~Remove air from potatoes and seal.

~Cook for 90 minutes (if the potatoes float place a heavy bowl on top of them).

~Remove from heat.

~Open the bag and drain liquid in a bowl (do not throw away).

~Mash potatoes with a ricer or masher.

~Add liquid a little at a time, mashing as you do to desired creaminess.  

Butterscotch Budino (Italian Butterscotch Pudding)

 This is so creamy and delicious.  I like to add some Salted Caramel Sauce over it and top it with whipped cream.

This recipe calls for rum, but I never have liquor in my house, so I leave it out.  It's still so good!

BUTTERSCOTCH BUDINO (ITALAIAN BUTTERSCOTCH PUDDING)

(4 servings)

Ingredients:

*1/2 cup brown sugar, packed

*1/4 teaspoon kosher salt

*1/4 cup water

*3 tablespoons butter, cut in 2 slices

*1 1/2 cups warm heavy cream

*3/4 cup warm milk

*1 large egg

*2 large egg. yolks

*2 tablespoons + 1 teaspoon corn starch

*1 tablespoon rum (optional)

Directions:

~In a large heavy-bottomed saucepan, add 1/2 cup packed brown sugar, 1/4 teaspoon kosher salt, and 1/4 cup water.

~Bring mixture up to a boil over medium-high heat (no need to stir).

~Allow to boil until mixture is bubbling a lot and mixture is very dark  (7-10 minutes) (no need to stir).

~Remove from heat.

~Whisk in 3 tablespoons butter until completely melted.

~Carefully whisk in 1 1/2 cups heavy cream.

~Return to low heat and whisk until sugar is melted once again (it may form chunks when adding the milk).

~Whisk in 3/4 cup milk and cook until hot.

~Remove from heat.

~In a small bowl, whisk 1 whole egg and 2 egg yolks.

~Whisk in 1 tablespoon + 1 teaspoon corn starch until completely incorporated.

~Slowly whisk in 1 cup  hot mixture into egg mixture (a 1/4 cup at a time).

~Return mixture to low heat and whisk in egg mixture until mixture starts to thicken up (2-3 minutes).

~Remove from heat and whisk in 1 tablespoon rum.

~Pour into 4 serving dishes.

~Place a piece of plastic wrap directly on each serving of pudding (this prevents a skin from forming on the pudding).

~Refrigerate until cold (about 2-4 hours).

~Remove from refrigerator, remove plastic wrap and pour some salted caramel sauce over and top with whipped cream.  

Salted Caramel Sauce

 This is so good.  I like to put it over ice cream, butterscotch pudding, over sliced peaches and for dipping apples in.  Leave out the salt, if you want regular caramel sauce.

**This recipe it is best to have all the ingredients remeasured and ready to dump in.

SALATED CARAMEL SAUCE

(makes about 1 cup)

Ingredients:

*1 cup granulated sugar

*5 tablespoons butter, cut in 5 slices

*1/2 cup + 1 tablespoon warm heavy cream

*1/8 teaspoon flakey sea salt (optional)

Directions:

~Place 1 cup sugar in a heavy-bottomed saucepan.

~Cook over medium-high heat, stirring continuously until sugar has darken and all the pieces of sugar has dissolved (about 8-10 minutes).

~Remove from heat and allow to sit for 30-40 seconds.

~Whisk in butter until it's completely  melted.

~Slowly pour in 1 cup + 1 tablespoon heavy cream and whisk until fully incorporated.

~Stir in 1/8 teaspoon flaky sea salt.

~Pour into a canning jar and cover.

~Cool on counter top and then place in refrigerator until ready to use.

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.