Sous Vide Chicken Parmigiana

 Great on noodles, or with a baked potato and some garlic toast.

SOUS VIDE CHICKEN PARMIGIANA

    (serves 4)

Ingredients:

*4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick). 

*1 teaspoon salt

*1 teaspoon ground black pepper

 Sauce Ingredients:

*2 tablespoons olive oil

*2 teaspoons Italian seasoning

*1/4 teaspoon red pepper flakes

*1 (28 ounce) can crushed tomatoes

*1 tablespoon granulated sugar

*2 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon salt

*1 teaspoon ground black pepper

Coating Ingredients:

*1 cup panko bread crumbs

*1 cup all-purpose flour

*1 tablespoon Italian seasonings

*2 large eggs

*Vegetable oil for frying

Topping Ingredients:

*1/2 cup freshly grated parmesan cheese

*2 cups mozzarella cheese, shredded

Chicken Directions:

~Preheat sous vide water bath to 150 degrees.

~Gently pound out chicken breast to about 1/4 inch thick.

~Evenly sprinkle 1 teaspoon salt and 1 teaspoon ground black pepper over both sides of chicken breast

~Place chicken breasts in a vacuum seal bag in a single layer.

~Remove air and seal.

~Place in sous vide water bath making sure they are fully submerged.

~Cook for 1 1/2 hours.

Sauce Directions:

~In a large skillet, over medium heat.

~Once skillet is hot add 2 tablespoons olive oil

~Add 2 tablespoons minced garlic, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes.

~Stir and cook for about 1 minute.

~Stir in 1 (28 ounce) can crushed tomatoes, 1 tablespoon granulated sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon ground black pepper until well incorporated.

~Bring mixture to a simmer, and then lower heat to low.

~Simmer for 30-40  minutes, stirring often.

~Remove from heat and set aside.

~Dried basil

Let's Put it Together:

~Preheat oven to broil.

~Remove chicken from vacuum sealed bags and pat dry.

~Pour 1 cup panko bread crumbs onto a plate.

~Stir 1 cup all-purpose flour and 1 tablespoon Italian seasoning together an pour onto another plate.

~Whisk 2 large eggs into a small bowl.

~Dip chicken into flour making sure all side are dusted in flour (shake off any excess flour).

~Dip into eggs making sure all sides are coated.

~Dip into panko crumb mixture making sure all sides are coated.

~Place onto a large plate.

~In a large skillet fill half way with vegetable oil

~Heat oil to 375 degrees.

~Carefully fry chicken for about 1 minute  (or until a light golden brown), flip and fry the other side.

~Remove and set on a wire rack (I sprinkle a small amount of salt on it while it's still hot.

~Place chicken breasts on a cookie sheet (I line mine with foil).

~Spoon sauce evenly over each chicken breast.

~Sprinkle desired amount of dried basil over top of sauce.

~Sprinkle 1/8 cup freshly grated parmesan cheese evenly over each chicken breast.

~Sprinkle 1/2 cup grated mozzarella cheese over each chicken breasts.

~Place under preheated broiler for about 2-3 minutes or until cheese is melted and a golden brown.

Chicken Kielbasa Potato Soup

 This is a very hearty soup.   Great meal on any given day.   You may want to put a dollop of sour cream on the top of your bowl of soup just to make it extra good.

CHICKEN KIELBASA POTATO SOUP

(serves 8)

Ingredients:

*1 tablespoon olive oil

*1 (10.5-13 ounce) package kielbasa, cut into bite size pieces

*1 medium yellow onion, chopped

*1 medium/large carrot, chopped

*2 stalks celery, chopped

*3 garlic cloves, minced

*1/4 teaspoon red pepper flakes

*1 1/2 pounds russet potatoes, peeled and chopped into bite size pieces

*5 cups chicken stock

*3/4 cup whole milk

*1/4 cup heavy cream (can use whole milk)

*2 cups cooked chicken, chopped or shredded

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon dried parsley flakes

*1 cup sharp cheddar cheese

Directions:

~Heat a large stock pot over medium/high heat.

~Once hot, add 1 tablespoon olive oil.

~Add in 10.5 ounce package of kielbasa that have been cut into bite size pieces.

~Cook kielbasa until it is started to crisp up, stirring often (about 3-5 minutes).

~Remove kielbasa and set aside (do not drain grease).

~Add in 1 medium chopped onion, 1 medium chopped carrot and 2 chopped celery stalks, cook until softened (about 5-6 minutes).

~Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes and cook for another minute, stirring continuously.  

~Add in 1 1/2 chopped (bite size) potatoes, 5 cups chicken stock 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon dried parsley flakes.

~Bring to a boil.

~Reduce heat to simmer.

~Add in kielbasa and chicken, cover and cook until potatoes are tender (about 10-15 minutes).

~In a medium bowl add one cup of hot chicken stock (from the soup).

~Slowly whisk in 3/4 cup whole milk and 1/4 cup heavy cream until well incorporated.

~Slowly stir back into soup.

~Stir in 1 cup cheddar cheese until it is melted.

Sous Vide Chicken Legs

 You can put use the spices listed below or use whatever your favorite spices are on it.

SOUS VIDE CHICKEN LEGS

(serves 2)

Ingredients:

*4 chicken legs 

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 teaspoon smoked paprika

Directions:

~Bring Sous Vide water bath to 165 degrees.

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

~Sprinkle seasoning mixture evenly over all side of chicken legs.

~Place in a vacuum seal bag.

~Remove all the air from the bag and seal.

~Place in water bath, making sure the legs are completely submerged in the water.

~Cook for 2 hours.

~Remove chicken legs from bag and gently pat dry with a paper towel.

~Heat up a skillet over medium-high heat.

~Add about 1 teaspoon olive hot to hot pan.

~Cook for 1 minute on each side, allowing the skin to become a golden brown.

~Allow to rest for 3-5 minutes before eating.

Small Batch Ranch Dressing

 I'm not a ranch dressing fan unless it's homemade.   This is so good.  I like making the small batch when it's just my husband and I.

SMALL BATCH RANCH DRESSING

(makes 1/2  cup)

Ingredients:

*1/3 cup mayonnaise 

*1 tablespoon + 1 teaspoon sour cream

*1 tablespoon + 1 teaspoon buttermilk

*1 teaspoon dried parsley flakes (or 2 teaspoons fresh chopped parsley)

*1/2-3/4 teaspoon fresh dill weed, chopped (or 1 teaspoon dried dill weed)

*1/2 teaspoon dried chives (or 1 teaspoon fresh chopped chives)

*1/8 teaspoon garlic powder

*pinch onion powder

*salt & pepper to taste

Directions:

~In a medium bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon + 1 teaspoon sour cream, 1 tablespoon + 1 teaspoon buttermilk, 1 teaspoon dried parsley flakes,  1/2 teaspoon fresh dill weed, 1/8 teaspoon garlic powder, pinch onion powder, salt & pepper to taste until well incorporated.

~Place in a small canning jar and cover (or any container that you can cover).

~Refrigerate for at least 24 hours before using (you can use it before, but it wont' be as good).

German Chocolate Poke Cake

 So good.   I like to make the caramel sauce, but you can buy it to make it easier.

GERMAN CHOCOLATE POKE CAKE

(serves 12)

Ingredients:

*1 ( ounce) box German chocolate cake mix

*1 (14 ounce) can sweetened condensed milk

*1 (12 ounce) jar caramel sauce

*1 cup shredded coconut

*1 cup pecans, chopped small

*1 (8 ounce) container whipped topping, thawed

*1/4 cup toasted coconut (optional) 

*1/4 cup chocolate syrup

*1/2 cup chocolate chips

Directions:

~Bake cake as directed on package.

~Remove from oven and cool for 10 minutes.

~Poke holes about an inch apart all over the cake using the handle off a wooden spoon.

~Pour the 14 ounce can of sweetened condescended milk evenly over top of cake, making sure it seeps down into the holes.

~Pour 12 ounce jar of caramel sauce evenly over top of cake, making sure it seeps into the holes.

~Sprinkle 1 cup shredded coconut and 1 cup chopped pecans evenly over cake.

~Spread 8 ounce thawed whipped topping over top of pecans and coconut.

~Sprinkle 1/4 cup toasted coconut over top of whipped topping (optional).

~Drizzle 1/4 cup chocolate syrup over top of whipped topping.

~Sprinkle 1/2 cup chocolate chips evenly over cake.

~Refrigerate for at least 3 hours.