I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well… Continue reading Chicken Chili – Randy’s
Category: course-main-poultry
Chicken Stir Fry
This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)… Continue reading Chicken Stir Fry
Chicken Croquettes
Notes: I this recipe needs additional spices. You can choose your own. One option may be hot sauce to create Buffalo Chicken Croquets. Another option would be chopped celery and replacing flour for bread crumbs. Ingredients: 3 Chicken Breasts 4 oz. (1.33 cups) shredded mozzarella 2 eggs 1/3 Cup Mayonnaise 1/3 Cup Flour 1.5 Tablespoons… Continue reading Chicken Croquettes
Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay
Andrew’s Recipe. INGREDIENTS: Chicken: Large chicken breasts Ham Swiss cheese Herb and garlic spices Mornay: (approximate measurements) 5 tablespoons Butter 3 tablespoons Flour (substitute 3 teaspoons of xanthan gum for low carb/keto) 2 cups Milk 2 cups Aged white cheddar cheese 1 tablespoon of garlic herb spices INSTRUCTIONS: Preheat Sous Vide to 158 degrees. Cut… Continue reading Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay
Turkey Recipes (Deep Fat Fried)
Secret recipe from a Louisiana friend of our friend Charles Thiboudoux, DVM Marinade Ingredients: Big 24oz bottle of Italian Dressing ½ small 2oz bottle of onion juice ½ small 2oz bottle of garlic juice 1/3 bottle of Lee & Perrins Worchestershire Sauce 2 Tbsp. Honey Louisiana Hot Sauce to taste (3 to 6 oz.) MARINADE… Continue reading Turkey Recipes (Deep Fat Fried)
Parmesan Crusted Chicken (90 minute Sous Vide)
This makes an excellent Parmesan Encrusted Chicken. It is modeled after the Longhorn Steakhouse version. This recipe is fairly low in carbs. Bread crumbs (Panko) and Ranch dressing are both fairly low but you could lower it even further by substituting bacon crumbles for bread crumbs and homemade ranch dressing for storebought. NOTE: All measurements… Continue reading Parmesan Crusted Chicken (90 minute Sous Vide)
Chicken Breasts and Thighs (Sous Vide)
Notes: Don’t buy bone-in or skin-on thighs or breasts. The loss during cooking is 40%. If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods). Ingredients: 3 lbs boneless-skinless chicken breasts 3 lbs boneless-skinless chicken thighs 4 bay leaves Randy’s Poultry Rub Salt and pepper… Continue reading Chicken Breasts and Thighs (Sous Vide)
Sunday Slow Cooker: Greek Stuffed Chicken Breasts – Andrew’s
Ingredients: SERVINGS: 6 2 lb boneless skinless chicken breasts (about 6 6oz. chicken breasts) 3 cups spinach, finely chopped 1/2 cup roasted red peppers, chopped 1/4 cup black olives, sliced 1 cup canned artichoke hearts, chopped 4 oz. reduced fat feta cheese 1 tsp. dried oregano 1 tsp garlic powder 1.5 cups low sodium chicken broth Salt and pepper INSTRUCTIONS: In a bowl, mix… Continue reading Sunday Slow Cooker: Greek Stuffed Chicken Breasts – Andrew’s
Turkey Hasselback
You can insert lots of things into turkey breasts before cooking Sous Vide. Hasselback refers to making slices every one inch almost all the way through the breast and stuffing them with dressing or cheese or other substances. There is no need to brine the turkey breast because cooking sous vide does not dry out… Continue reading Turkey Hasselback
Chicken for Tacos and Enchiladas
Notes: For a drier product, you may want to try draining some of the liquid from the Rotel before adding it to the sauce. If you don’t there may be liquid in the bottom of the pan. I drained most of the liquid from the Rotel in the last batch and the sauce was still… Continue reading Chicken for Tacos and Enchiladas