Thai Chicken and Coconut Soup

Sous Vide Details: Cook Chicken at 142ºF for 2 hours Ingredients, Serves 2-4: 1 skinless chicken breast 4 cups chicken broth 1 13oz can of unsweetened coconut milk 1 red pepper, seeds removed and thinly sliced 1 cup sliced mushrooms (use your favorite mushrooms) 1/2 cup shredded carrots 1/2 cup small diced celery 1 stalk of lemongrass, smashed and halved (3" length) 2 tablespoons fish sauce 1 tablespoon sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 1/3 cup chopped Thai basil 3 tablespoons chopped cilantro 1 fresh lime 2 tablespoons extra virgin olive oil (EVO) 1-3 tablespoons chopped Thai peppers (depending on how...

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Turkey Breast Roulade with Wild Rice and Mushrooms

Sous Vide Details: Cook Turkey Roulade at 138ºF for 3 hours Ingredients, Serves 4: 1 large Turkey breast with skin on 1 cup cooked wild rice (I used a basmati herbed rice mix) 1 cup of your favorite mushrooms (I used mix of shitake and oyster) 2 cups fresh spinach 2 tablespoons finely chopped celery 1/4 cup chopped pecans 1/2 cup small toasted bread crumbs (slightly smaller than 1/2" x 1/2") 1/4 cup chopped parsley 1 tablespoon chopped thyme 1/4 cup finely chopped shallots 1 tablespoon minced garlic 2 tablespoons unsalted butter Salt and pepper to taste Sauce: 1 cup dry white wine 1/2 cup heavy cream 2 tablespoons finely...

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Turkey Bacon Wrapped Chicken Roulade

Sous Vide Details: Cook chicken roulade at 142ºF for 2 hours Ingredients, Serves 2: 1 large boneless, skinless chicken breast 5 slices of turkey bacon 1 1/2 cup of spinach 1/3 cup parmesan cheese 2 tablespoons grape seed oil Chicken by itself, even cooked sous vide can be a little "boring" at times.  I've found that an easy way to spice it up both flavor-wise and visually is to make chicken roulade, or a chicken breast roll.  It turns a boring breast into a fancy main entree!  For this particular roulade I thought I'd spice it up even more by wrapping it with turkey bacon, a little healthier than normal bacon. Pre-heat...

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Vinaigrette Cole Slaw

Ingredients, Serves 6-8: 1 head green cabbage, julienned 1 head red cabbage, julienned 1 red pepper,  julienned 1 green pepper,  julienned 1 orange pepper,  julienned 1 cup julienned carrots 1 scallion, cut to 1" lengths and then julienned For the vinaigrette: 1 cup extra virgin olive oil (EVO) 1/2 cup red wine vinegar 6 tablespoons sugar 1 tablespoon minced garlic 1 tablespoon dijon mustard 1 tablespoon minced shallots 1 teaspoon lemon juice 1 teaspoon oregano Salt and pepper to taste I don't normally like cole slaw, but this vinaigrette based slaw is delish and super easy to make.  You can...

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