Butthole Sammich

[Brock A]

Leftover Chicken Breast lunch

Good option for a lunch the day after you cook this for dinner.
http://www.rokslide.com/forums/showthread.php?24217-Baked-Chicken-Breast&p=285459#post285459

Or you can pre-make a bunch of chicken breast on Sunday for the week.

Chicken salad lunch

Ingredients:

Chicken Breast (cooked)
Sliced cucumber
Baby Tomatoes
Dressing

I like to start with cooking about 6 or 7 chicken breast on Sunday afternoon. I then slice and vac seal in individual bags to keep them fresh all week. I fill a large Tupperware with lettuce and put a paper towel onto before closing up. You can pre make 2 or 3 of these if you want. Then I fill a mason jar with the cucumbers and baby tomatoes. I keep a bottle of dressing at the office but you can easily put a servings worth in a separate mason jar. Once its lunch time I just combine all the ingredients in the Tupperware and you have a fresh, healthy chicken salad.

Prep time is 5 minutes

 

[G Posik]

Chicken with asparagus

This is a quick and easy tasty meal. Butterfly chicken breast, rub with light coat of extra virgin olive oil, put a little shredded cheese on the chicken breast. Then place 2 pieces of asparagus on top of the cheese and fold the chicken breast over. Drizzle sriracha sauce on top of the chicken breast. Place in 350 degree over for 10 minutes, then flip for another 10 minutes. Remove from the over put on a plate and top with corn and black bean salsa. serve with steamed broccoli and carrots.

Glenn

 

[5MilesBack]

This is a quick and easy tasty meal.

It sounded tasty until you mentioned asparagus.

 

[PMcGee]

Nice. Try this one too. Take chicken breast and butterfly. Put some asparagus in the chicken an a little cheese. Wrap in the whole thing in a piece of bacon. Bake in over for 45 mins to hour. Really tasty and pretty healthy.

I'm going to try this tonight!

 

[Jason Snyder]

Here's a crock pot recipe for you. I use this with pheasants and chukars and my family loves it.

Two pheasants, skinless boneless breast and skinless legs w/ bone in. Brown in olive oil, put in crock pot. Slice one onion, add to crock pot. Chop one stalk celery and add. Slice one or two D'Anjou pears and add. Add one cup chicken broth and 1/2 to 1 cup white wine. Cook on high for one hour, turn to low and leave for as long as you need to. You can thicken some of the liquid for a light sauce. We serve with brown rice and salad.

 

[G Posik]

This sounds really good will have to give that a try.

Glenn

 

[Brock A]

Here's a crock pot recipe for you. I use this with pheasants and chukars and my family loves it.

Two pheasants, skinless boneless breast and skinless legs w/ bone in. Brown in olive oil, put in crock pot. Slice one onion, add to crock pot. Chop one stalk celery and add. Slice one or two D'Anjou pears and add. Add one cup chicken broth and 1/2 to 1 cup white wine. Cook on high for one hour, turn to low and leave for as long as you need to. You can thicken some of the liquid for a light sauce. We serve with brown rice and salad.

This sounds good. Pretty healthy too.

 

[Jason Snyder]

This sounds good. Pretty healthy too.

I burn plenty of calories acquiring the pheasants and chukars.

 

[Stid2677]

Sous Vide, is a quick, easy and healthy way to cook food. Can be cook without any added fat. The meat and veggies can be cooked at the same time. Vacuum seal, drop in water bath and go work out, eat when you get back. 1 to 2 hours at 135 degrees.

http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00GT753W8

Works great with fish, tender and moist. Both chicken and fish are easy to over cook, no so using this method.

 

[Jason Snyder]

Maybe this is a stupid question, but do you have to use a vacuum sealer for the sous vide? Can you just us a Ziplock freezer bag and suck the majority of the air out?

Are you then searing the chicken in a hot pan prior to serving?

 

[Stid2677]

Maybe this is a stupid question, but do you have to use a vacuum sealer for the sous vide? Can you just us a Ziplock freezer bag and suck the majority of the air out?

Are you then searing the chicken in a hot pan prior to serving?

Yes Sir, it works best vacuum sealed, but can also be done with heavy duty ziplocks with the air removed with either a straw using your month to suck out the air, or by submerging the bag in a sink filled with water using the water pressure to force out the air.

About the cheapest setup I could find uses an old school crockpot that comes on when plugged in, the ones that have an electronic control will not work. The crockpot is plugged into a temperature controller that turns the crokpot on and off. This setup uses confection to circulate the water. The controller cost about 100 bucks so by the time you add a crockpot not really much cheaper than the Anova. The Anova unit can be used with any container.


Yes,, I sear it off either on a smoking hot grill or grill pan on the stove top using grapeseed oil as it has a high smoke point. Just for a minute or so. Make sure the meat is dry and I like to brush on just a hint of corn syrup mixed with water, that caramelizes and makes nice grill marks.

Link for the temp controller.

http://www.amazon.com/dp/B0088OTON4...TF8&colid=2YAV5G5B2B8U8&coliid=I1CQY8H7VUX5BF

Steve