What are you MAKING today?

Grilled chicken last night. Stayed moist so i was happy

 

Cast Iron roasted Chicken with Vegetables (the chicken sat on top of the veggies).

 

Getting ready to do some fried chicken...just trying to figure out what recipe I want to use.

 

I did some sous vide chicken breast at 150 degrees for 2.5 hours and then used it in chicken caesar salad with home-made croutons. If you like caesar salad but don't like anchovies, look for the La Madeline brand of Caesar Dressing. So good.

First time with chicken in the new sous vide and it was amazing. Since you can hold it at a lower temperature for so long, you don't need to cook it to 165 to kill any bacteria. So tender and juicy...

 

@TaquitoBandito that looks amazing.

We always do fishless salad dressing as one of our boys has a fish allergy.

As for the croutons....nicely done! Homemade croutons are so easy to make and so good. I should do them more often, especially when bread is getting thrown out for being stale.

 

Bread only gets thrown out in my house if it's gone mouldy.

 

I think both of my kids have that same allergy...because they vanish when it’s time to do the dishes.

 

Ah ah ah...ours too.

Should have said Fish allergy.

 

Yeah...I figured. But couldn’t resist!

 

If you have ordered those egg bites from Starbucks try this method in your new machine, just like the one from Starbucks but way cheaper. https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/

 

I'm not a big veggie guy but the bacon ones sound pretty good. I'm wondering about making some with sausage or Canadian Bacon in them - I'll have to give it a shot. Thanks!

 

Be sure to cook the bacon or sausage and drain the fat before you put it in the mix. We like a bacon, gruyere cheese with raw spinach combo. Have fun with your new machine

 

Not today but last Weds. Made 50 lbs venison link and 20 lbs of breakfast sausage.

 

After getting caught up on this thread, I really need to up my cooking game.

 

I'm LOVING the Sous Vide. Tonight was NY Strips in the Sous Vide with baked potatoes and corn. I'm also baking some lemon cupcakes (lemon curd in them) with a German Vanilla Buttercream for my stepdaughters birthday. Don't have much luck with cupcakes so we'll see. I'll post them up later tonight.

 

My wife overfilled the cupcake tins (but I appreciated the help) and the custard wouldn't set for the German Buttercream. I must have whisked for an hour and a half. I ended up using my cream cheese frosting recipe instead. They aren't the prettiest but they taste great.

 

Salad for supper. Homemade dressing and a side garlic bread.

 

I'm not a super fan of salad (unless it's Caesar) but I'd eat that. It looks great!

 

Sous Vide bone-in Pork Chops and Sous Vide carrots.

 

Calzones from scratch. Made in oven with two pizza steels

Mozza, feta, two meats, green pepper, red onion, tomato, pizza sauce for dipping

 

Yum. We're having leftover calzones my mother in law made and I shoved in the freezer a while back.

 

Damn...that sounds awesome. I’m reheating some leftover winter squash soup with some chopped up chicken leftovers thrown in, and then making up some coconut-creamed collard greens to go with it.

 

My most important meal of the day.

 

It probably doesn't actually count as making something but I've been playing with different ways to cook these store bought cabbage rolls.

When I just cooked them with water and a bit of canola oil, like we usually do with ones made with sour cabbage, I didn't like the flavour of the sweet cabbage.
Tonight, I tried them with tomato soup. The flavour was better but they disintegrated long before the cabbage actually cooked.
Maybe next attempt will be tomato juice.

 

I Sous Vide some Angus NY Strip and did roasted broccoli on the side. Not a big fan of greenery but I'm trying. The roasted broccoli was really good. Just salt, pepper, olive oil, and a couple of splashes of lemon juice. I didn't even need to drown it in butter to make it taste good. I forgot to take the rest of the pics. The one below is the searing of the strip after it finished its Sous Vide.
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My normal breakfast of 1 large whole egg, 2 egg whites, 2tbs Tillamook shredded cheddar, 3 pieces of Canadian Bacon, and a pinch of salt. I tried doing all egg whites once and it was like eating a chunky fart.

 

Why not just do two or three whole eggs?

And what do you do with the extra yolks?

 

Pot roast in the slow cooker is set.

 

I read somewhere that the yolks have all of the cholesterol and fat in them. I'll reserve the yolks for baking sweets for the rest of the family, which sucks because I love sweets and I'm addicted to sugar.

 

If you're getting good eggs (think free-range with a varied non-GMO diet, organic helps but not necessary), you need that cholesterol and fat. That's also where all of the other nutrients are too. Getting fat by eating fat is a fallacy, as is raising your cholesterol by eating cholesterol - it is actually something your body needs in the right forms and in the right amounts. Cut sugar and processed carbs out of your diet and eat the whole egg!