Search Results

Here is a very simple way to make some Delicious Fried Chicken at home. Cooking the Chicken first with Sous Vide guarantees it will be cooked perfectly. Ingredients: Chicken pieces (White or Dark Meat) 2 Cups Flour 2 Teaspoons of Salt 1 Teaspoon of Pepper 1 Teaspoon of Garlic Powder 1 Teaspoon of Onion Powder 1 Teaspoon of Paprika 5 Cups Frying Oil (I used Canola Oil) 4 Cups of Buttermilk Salt and Pepper to Taste Heat up your Sous Vide Bath to 155 Degrees. Apply Salt and Pepper to you Chicken and place in Freezer Bags. Place White and Dark Chicken Pieces in separate Bags. When Sous Vide Bath reaches 155 degrees place Dark Chicken Pieces in for at least one hour, but you can cook up to 2 hours. Then add the White Chicken Pieces and cook for at least another hour or so. Once cooked remove Chicken from bags and dry off with pepper towels. Set aside to air dry as you prepare the rest of the ingredients for breading the Chicken. Pour Buttermilk into a flat dish. In another flat dish pour the flour and the rest of the dry ingredients. Mix well. Place both dishes side by side and have another tray to place Chicken after you have applied the breading. Start by placing the Chicken pieces one at a time in the flour mixture to coat the piece. Then place in the Buttermilk, making sure the whole piece has been covered. Finally place the Chicken pieces back into the flour mixture and evenly coat the Chicken. Shake off any excess flour and place the pieces of tray. Continue until all the Chicken is coated. Heat Oil in Cast Iron Frying Pan or Stock Pot to a temperature between 350-400 degrees. Carefully lower each piece of chicken into hot oil. Using tongs turn the pieces after a few minutes (when the flour is a nice, golden brown) so that all sides of the chicken have been cooked. Remove from the oil, set on wire rack. Enjoy some of the best Fried Chicken you have ever tasted! Watch my video below to see me make this recipe step y step.

Do you think the only thing your Sous Vide machine can do is cook food? If so you need to watch me show you how it can be used to infuse flavors into your favorite Bourbon Whiskey. Ingredients: 2 gala or other sweet apples 3 cinnamon sticks 1 vanilla bean, split lengthwise 1 teaspoon freshly grated nutmeg 1 teaspoon ground allspice 1 teaspoon grated fresh ginger 2 cups bourbon Lightly scrub the outside of the apples then core and coarsely chop them. Combine the apple pieces with the remaining ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the water and cook at 140°F (60°C) for 1 to 3 hours. Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container. Watch my video below where I show you step by step the whole process of making your own Apple Pie Infused Bourbon.

Here is a recipe for a Delicious Cheese and Bacon Soup that is low Carb and Keto friendly. Ingredients: 1 ounce of Butter 2 cloves of Garlic, crushed 1 medium head of Cauliflower, cut into evenly sized florets 1 Onion, chopped 1 Green Pepper, chopped 32 ounces of Chicken Stock 1 cup of Heavy Cream 10-14 ounces of Bacon, thinly sliced 2/3 cup of Parmesan Cheese Salt and Pepper to taste Saute Bacon. Remove and drain excess fat, but allow enough to cook the Onion and Green Pepper. Add Butter and Garlic and saute the Onion and green Pepper for a few minutes to soften. Remove and add some more butter and add the Cauliflower pieces. Saute for several minutes to soften as well. To a big pot combine the Onion and Green Pepper and Cauliflower pieces. Add the Chicken Stock and stir. Simmer for 15-20 minutes. Remove from heat and add Heavy Cream, Bacon pieces and Cheese. Stir to blend in evenly. Serve in bowls and garnish with cheese and bacon pieces. Enjoy! Watch my video below where I show you how to make this recipe step by step.

My first impressions and review of the Solo Stove Campfire. The Solo Stove Campfire is a portable wood burning camping stove designed for 4 or more people. It is intended to replace a traditional campfire without the smoke and generate a good amount of heat, as well as cook food. Does the Solo Stove Campfire get the job done or is it a disappointment? Watch my video below to find out!

Here is a great recipe to make a healthy and quick breakfast meal that isn't loaded full of sugar. Instant Pot Egg bites. Ingredients: 4 Large Eggs 4 strips bacon (Pork or Turkey) 3/4 cup Favorite Cheese 1/2 cup Cottage Cheese 1/4 cup Heavy Cream Salt & Pepper Optional: Dash of Hot Sauce Cook the bacon utilizing your favorite method to cook bacon. Add the eggs, cheese, cottage cheese, cream and salt to the blender and blend until smooth (about 15 seconds). Add a dash of hot sauce if desired and blend for a few more seconds. Pour mixture into a silicone Egg Bites Mold that has been sprayed with Olive Oil until it is half way filled. Add Bacon Crumbles and top off with more egg mixture. Cover with a cover or foil. Place the cover on the Instant Pot and select "Steam" and set to 8 Minutes. Set the NPR (natural pressure release) for 10 minutes and then quick release (QR) the rest. Carefully remove the egg bites from the Instant Pot and let cool down for a few minutes. Enjoy immediately or refrigerate for up to a week! Watch my video below to see how I make this recipe step by step.

Here is a very simple way to cook a Delicious Pot Roast with your Slow Cooker. Ingredients: 1 - 3 to 4 lb boneless beef roast 1 stick butter 1 pack dry Ranch dressing mix 1/2 cup mild pepperoncini peppers 1/2 cup beef broth 1 onion, diced 1 green pepper, diced 4 cloves garlic, minced salt & pepper to taste Place Beef in the bottom of the Slow Cooker. Salt and Pepper the Beef. Add the additional ingredients and cook until meat is tender and easy to shred. After meat reaches that point remove and shred with a couple of forks. Stir in shredded beef back into the liquid in the Slow cooker and continue to cook. Total cook time should be 8-9 hours on low or 4-5 hours on high. I served mine with some steamed Cauliflower and it was Excellent! Enjoy! Watch my video below where I show you the whole process step by step.

Here is a unique way to brine your Chicken Drumsticks that will keep them juicy and full of flavor. Ingredients: Chicken Drumsticks (any Chicken pieces will work) Pickle Juice (enough to cover chicken) 2 Tablespoons of Salt 1 Tablespoon of Black Pepper 1 Tablespoon of Brown Sugar 11/2 Tablespoon of Cayenne Pepper Mix all ingredients together in a bowl. Pour over Chicken Drumsticks and allow to marinate in the refrigerator for 2-3 hours. Next rinse Drumsticks off with cold water to remove any pickle juice. Apply a lite coating of Salt and Black Pepper. Cook on a grill or smoker at 275 degrees. Add your favorite wood if you want a smokey flavor. Turn over Drumsticks after 30 minutes and continue cooking until it reaches an internal temperature of 165 degrees. Apply your favorite BBQ Sauce during the last 10-15 minutes of cooking to caramelize the sauce. Watch my video below to see the whole process step by step.

Here is a great way to cook Bratwursts that guarantees that they are juicy and full of flavor. Perfect for when you invited guests over to a BBQ, as you can serve them when people are hungry. Ingredients: Fresh Bratwursts or Sausages of your choice. 1 Onion 1 Green Pepper Butter Olive Oil Salt and Pepper Sauerkraut (optional) Chop up Onion and Pepper. Place in Bag with a Tablespoon of Olive Oil and some Salt and Pepper. Vacuum seal in bag with a few Spoons to help weight back down and prevent floating. Vacuum seal Bratwursts in bag as well. Cook in Sous Vide bath at 160 degrees for 45 minutes or up to 4 hours. Remove Onions and Peppers and Saute under medium high heat for a few minutes. Then add some Butter and continue cooking until they are soft and cooked to your liking. Saute Bratwurst in some Olive oil. Saute for a few minutes, and turn them over and push the sides down as well to evenly brown on all sides. Serve with Sauerkraut and Mustard and enjoy! Watch my video below to see the whole process step by step.

Here is a very easy way to make some Delicious Pork Chops seasoned with Garlic & Rosemary. Ingredients: Pork Chops (the Thicker the better) Kosher Salt Black Pepper Rosemary Garlic (minced) Stick of Butter Olive Oil Season Pork Chops with Salt and Pepper. Allow to sit at room temperature while you saute some Butter and add some minced Garlic with some chopped Rosemary. Simmer for 2-3 minutes. Pour the Butter mixture into the bag with the Pork Chops. Cook in the Sous Vide bath at 144 degrees for 2-4 Hours. Remove from bag and dry off completely. Saute in a few Tablespoons of Olive Oil at a medium high heat to create a nice crust. After a few minutes flip the Chops over. Add the liquid from the bag and some more Butter and Rosemary, and continue to saute for another minute or two, until a nice crust is formed. Slice and Enjoy! Watch my video below where I show you how to make this dish step by step.

Here is a very simple yet Delicious Keto Friendly recipe that will impress your family and friends. Ingredients: 2 tbsp. extra-virgin olive oil 1 lb.shrimp, peeled, de-veined, and tails removed Kosher salt Freshly ground black pepper 3 tbsp. butter 3 cloves garlic, minced 1 1/2 cup of halved cherry tomatoes 3 c. baby spinach 1/2 c. heavy cream 1/4 c.freshly grated Parmesan 1/4 c.basil, thinly sliced Lemon wedges, for serving (optional) Place Shrimp in Freezer bag with a few slices of lemon. Cook sous vide at 130 degrees for 20-40 minutes. Make sure not to cook longer than 40 minutes. Melt some butter in a pan and stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving. Watch the video below where I show you, step by step, how to make this delicious recipe.

Here is my recipe for Alabama White Sauce. Traditionally it is served with Chicken, but it can also be used in a wide variety of dishes. It can be used as a marinade or as a dipping sauce. If you have never tried it I would highly recommend you do. Ingredients: 2 cups Mayonnaise 1/2 cup Apple Cider Vinegar 1/4 cup prepared Horseradish 2 tablespoons fresh Lemon Juice 1 1/2 teaspoons ground Black Pepper 2 teaspoons Mustard 1 teaspoon Salt 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Garlic Powder Mix Mayonnaise, Vinegar, Horseradish, Lemon Juice, Black Pepper, Mustard, Salt, Cayenne Pepper, and Garlic Powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use. You may brush this Sauce on your Chicken during the last few minutes of cooking, as well as serve on the side as a dipping sauce. Watch my video below where I show you how to make this recipe, step by step.

Today I checked out a new Rub from Trader's Joe's, the Coffee & Garlic BBQ Rub. I also get to check my new Propane Torch for searing. So very easy and basic. Apply the Rub to the Tri Tip, and vacuum seal in some bags. Cook Sous Vide at 135 degrees for 4-6 hours. When finished remove from bag and dry off the surface of the meat with paper towels. Sear with your torch for 30-45 seconds per side, or until a nice crust is formed. Slice and enjoy! Watch the video below to see the whole process, step by step.