Sous Vide Stuffed Chicken Breast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 105:7

    [7] He is the LORD our God;

        his judgments are in all the earth.

Sous Vide at 150 degree for 2 and 1/2 hour

4 chicken breast butterfly and pounded thin 

Wood fired Garlic Steak seasoning for chicken breast 

DIY Shallot and herb Boursin cheese

Shredded Mozzarella cheese

Spinach and Arugula mix

Spread Boursin on butterflied chicken 

Add greens, then cheese

Fold over and tie or use toothpicks

Place in zip bag and squeeze air out

Immerse in water

Cook

Remove from bag and slice in thick chunks and sear in butter or oil

https://aintnocookinglikemommas.blogspot.com/2024/05/diy-shallot-and-herb-boursin.html

Sous Vide Frozen Salmon Steaks with Honey Aleppo Pepper Sauce

136  Give thanks to the Lord, for he is good,

for his steadfast love endures forever.

2  Give thanks to the God of gods,

for his steadfast love endures forever.

3  Give thanks to the Lord of lords,

for his steadfast love endures forever;

4  to him who alone does great wonders,

for his steadfast love endures forever;

Sous Vide temp

130

Cook time 45 minutes 

After cook time, lightly sear in hot skillet with butter.

To serve, drizzle with Trader Joe's honey Aleppo pepper and place on top of ginger rice with a side of Gurkensalat ( Cucumber salad).

3 Costco frozen salmon steaks, remove from pkg

Squeeze lime juice on each one and season with garlic granules, old bay and onion powder.

Place a pat of butter on top,

Place each one in a qt size zip lock.

Remove air. 

Cook time and temp listed above.

Sous Vide New York Strip Steak

Romans 13:1-2

[1] Let every person be subject to the governing authorities. For there is no authority except from God, and those that exist have been instituted by God. [2] Therefore whoever resists the authorities resists what God has appointed, and those who resist will incur judgment.

 

Pretty good, not as good as a Filet.

 

Cook time 1-1/2 to 3 hrs (I cooked 2 hrs)

Cook temp 130 degrees

2 strip steaks 1-1/2 - 2 inches thick

Salt and pepper

1/4 c oil

Place in bag, single layer, add oil.

Remove air.

Sous Vide according to above directions.

Remove and pat dry.

Rest for 5 min.

Sear 1 min each side, in 3 T oil.

Finishing sauce

1 T reserved oil

1 Shallot, minced 

1/2 t Fennel seed

1/2 c chicken stock

1/4 c white wine

1 1/2 t Dijon 

Reduce for 6 minutes 

Add 1 T chilled butter.

1 t tarragon 

Salt and pepper

Sous Vide Whiskey Brisket

Psalm 127:3

    [3] Behold, children are a heritage from the LORD,

        the fruit of the womb a reward.

 

An ej original recipe!!

Cook time 24:00 hrs ( you can cook up to 36 hrs)

Cook temp 196 degrees

3 lb salted and peppered beef brisket, got mine from Aldi

Bacon grease

1 c Whiskey, cook off alcohol, takes like 5 minutes, cool 

I cut my Brisket in half.

Grease halves with bacon grease.

Place in 2 ziplock bags.

Press air out, zip up.

Start temp count down. When machine reaches 136 degree water temp add bags of Brisket and let machine come up to 196 degrees and start cooking.

When cook time is finished, pat dry, sear in bacon grease. and let rest 10 minutes.

Slice to desired thickness.

Sous Vide Lemon Pepper Butter Chicken Thighs

Psalm 127:1

A Song of Ascents. Of Solomon.

    [1] Unless the LORD builds the house,

        those who build it labor in vain.

    Unless the LORD watches over the city,

        the watchman stays awake in vain.

 

An ej original recipe!!

Cook time 2:00

Cook temp 165 degrees

12 Boneless chicken thighs

Cut slits in tops of thighs.

This enables it to absorb brine quickly.

Brine

1 qt water

1/4 c sugar

1/4 c kosher salt

1/8 c Clarified butter

2 t coarse black pepper 

1/2 t ancho/pasilla rub ( I just roasted the dried ones, one each and put them in the coffee grinder)

2 t Thyme

2 t Rosemary 

2 t Garlic

2 T Pete's hot sauce

3 lemons squeezed for juice

Finish off with Mardi Gras seasoning *

Bring to boil, cook 5 minutes.

Cool down.

Divide chicken and brine between 3 bags.

Place in fridge for 1 hr.

Drain most of brine off before cooking.

Sous Vide for time and temp.

Pat dry, sprinkle a tiny bit of Mardi Gras seasoning for color and flavor, sear off in clarified butter.

https://aintnocookinglikemommas.blogspot.com/2020/03/mardi-gras-seasoning-like-on-publix.html

Sous Vide Cuban Pork and Gravy

John 17:14-15

[14] I have given them your word, and the world has hated them because they are not of the world, just as I am not of the world. [15] I do not ask that you take them out of the world, but that you keep them from the evil one.

Pre-cooked pork, 2 pieces cut into small bite size pieces *

1 T Oil or clarified butter

2 T Flour

1 c Milk

Fry pieces in oil or clarified butter, add flour.

When flour is dissolved add milk and let thicken into gravy.

Serve over rice or mashed potatoes. 

https://aintnocookinglikemommas.blogspot.com/2021/06/sous-vide-cuban-mojo-pork-slices.html

Sous Vide Perfect Sushi Rice

2 Thessalonians 3:3

[3] But the Lord is faithful. He will establish you and guard you against the evil one.

I did 3 batches, but I was able to separate into 4 containers that held plenty of rice. 

It was around 4 qts which I will freeze for quick easy meals!!

Cook temp 197 degrees

Cook time 43 minutes

1 c Basmati Rice, rinse rice under cold water 4 x, drain then place in gallon ziplock bag

1-1/4 c water

1 T butter

1/2 t kosher salt

Put rinsed rice into bag, add water, salt and butter.

Mash out air.

Set temp and time, start Sous Vide.

My machine has a metal rack that goes in top of plastic tub.

I clipped my bags to it with those black clips.

This was perfectly cooked.

Let cool 5 minutes.

Rice will be in a blob.

Cut a tiny air vent in bottom corner, mash rice then remove for use.

I placed mine in black take out containers for the freezer.

Sous Vide Chicken Roulade

Psalm 120:1

 [1] In my distress I called to the LORD,

        and he answered me.

An ej original recipe!

Cook time 2:00 hours

Cook temp 150 degrees 

4 large boneless skinless chicken breast, butterflied and flattened

Salt and pepper to taste

 

Bacon grease

Stuffing

Spinach leaves

Havarti Cheese, cut into strips

Fresh Pico de gallo, drained 

Garlic granules 

After the chicken is butterflied and pounded, add a tsp of pico, a few spinach leaves, sprinkle a little garlic and cheese strips.

Roll up.

You can have 4 large rolls or cut each in half and get 8 small.

Place chicken on plastic wrap, such as Saran Wrap, and tightly wrap, squeeze and place in freezer gallon zip lock bag.

Repeat until all rolls are in a line at bottom of bag.

Press all air out then double bag.

Weight down with 2 butter knives.

Remove to plate, rest 5 minutes.

Pat dry.

Heat skillet, add bacon grease and sear. 

To serve, slice into rounds!

Bacon Wrapped Sous Vide Pork Tenderloin Medallions

Galatians 3:22

[22] But the Scripture imprisoned everything under sin, so that the promise by faith in Jesus Christ might be given to those who believe.

2 pork Tenderloin, cut into 2-3 inch medallions

4 T Mardi Gras Rub 

1 T Brown sugar

Mix rub, toss medallions in rub.

Secure with kitchen string in bunches of 2 or 3 medallions.   

Sous Vide preheated Instant Pot 149 degrees for 3 hrs

Saute in oil until desired brown color. 

Dijon Mustard Sauce

1 T Clarified butter

1 Sliced Leek 

1 small diced Shallot

1 T roasted garlic, mashed

Stir fry on medium low just until slightly tender.

Add:

1 t chicken base seasoning 

1 heaping T Dijon mustard

1 c Sauvignon Blanc 

1/2 t sugar

1/2 t fresh sage

1/2 t fresh thyme 

1/2 t fresh oregano 

1/2 t fresh sweet basil

Splash half and half

Stir constantly with a fork until sauce thickens.

Taste and adjust seasoning if necessary.

Serve over thin sliced pork Tenderloin.

Sous Vide Italian Style Chicken Thighs

Psalm 105:7

    [7] He is the LORD our God;

        his judgments are in all the earth.

An ej original recipe!

3 chicken thighs bone in skin on

2 T each thigh Olive Garden Italian dressing

Fresh 1 sprig oregano, 2 leaves sweet basil, 2 sprigs thyme

3 T Roasted garlic

Salt and pepper

Sous Vide temp 165 degrees

Cook time 2 hours 

After Sous Vide time, drain.

Sauté in a medium heated skillet to desired crispness.

Sprinkle Italian cheese bland over hot chicken.

If desired, drizzle with Italian dressing.

Instant Pot Sous Vide Stuffed Chicken Breast

2 Corinthians 5:7

for we walk by faith, not by sight.

An ej original recipe!

Preheat to 150 degrees and cook 2 hours

4 Boneless, slightly salted and peppered, medium size chicken breast, butterflied and pounded

Stuffing

1 pkg Boursin Shallot and Chive

Sautéed spinach 

 Havarti cheese slices 

Salt and pepper

On the prepared chicken breast spread the Boursin, then sprinkle some spinach and finish with the cheese.

Fold over.

Place on parchment.

Bag, remove air, weigh down, bag again, remove air again.

Place into heated water bath. 

After cook time, heat fry pan, add 1 t clarified butter.

Crisp up and serve.

These were delicious!!