Sous Vide Chicken Thighs with Thyme and Garlic

Posted on December 9, 2014 by lazygirldinners

Sous Vide Chicken Thighs With Thyme and Garlic

OMG! When I tell you, that this preparation of chicken is the best that I’ve eaten in years, believe me! My husband ordered me the new Anova immersion circulator through a Kickstarter campaign back in May. I waited patiently, and it arrived last week. My first thought when it finally arrived was to make these chicken thighs. I had watched this you-tube video , (there are 3 parts watch them all part2, part 3), of Michael Voltaggio making these chicken thighs sometime ago. I was just in the early stages of learning about sous vide cooking, which means under vacuum cooking. All of the things that I had read about sous vide had seemed so complex–holding temperatures, the right temperatures for different meats, cooking times–but Michael made it seem so simple, and it was! Sous vide cooking is the ultimate in lazy girl cooking. It involves less effort than most slow cooker recipes, and the results are amazing! This particular recipe literally involved 8 minutes of active cooking time. If you add in the 5 minutes it took for me to salt, and bag the chicken for cooking, then it’s 13 whole minutes of your time. So super easy! Sous vide cooking is the future of the slow cooking movement. After using my immersion circulator, it’s not hard for me to see why. Unlike in conventional stove top and slow cooker cooking, in which flavor and nutrients cook out into the air, with sous vide cooking all of the flavor and nutrients stay in the food. Every single bite that I took of this chicken was infused with the flavor of thyme, the nuttiness of the butter and garlic, and the umami flavor of the truffle salt that I used. It was like eating the juiciest and most flavorful piece of fried chicken that I’ve ever eaten, only this chicken wasn’t fried. It was cooked slowly in a water bath at a low temperature. The best thing about immersion circulators is that they can free you from weekday cooking. You can cook these on Sunday with your immersion circulator, put them in an ice bath, and then refrigerate and “cook” or crisp the skin 3 or 4 days later. As a side note, if you’re wary about cooking foods in plastic, like I was, there are plenty of safe BPA and Phathalate free options for out there to assist you. Most food grade vacuum bags are both BPA and Phathalate free. Foodsaver is one brand, even ziplock bags are-yes you can even sous vide in a Ziploc , see how here–but it has to be Ziploc not an off brand. I use Vacmaster. Here is an article all about plastics and sous vide cooking. If you are still wary, here is a silicone option, or you can use mason jars to sous vide in–just note that cooking in a mason jar will require additional cook time.

Prep time: 5 minutes

Cook time: 1.5 hours

Ingredients:

3 chicken thighs skin on

6 sprigs of fresh thyme

1 teaspoon of grassfed butter cut 3 ways

sea salt to taste — I used a truffle salt

3 cloves of garlic smashed

3- tablespoons of a high heat oil

Directions: Season the chicken with sea salt

Place chicken- flat- into a food saver type bag–must be food grade-and hopefully bpa free–Food Savers are. Top each piece of chicken with one clove of garlic, and a tab of butter. Lastly add the thyme, then vacuum and seal, using a edge sealer like a food saver, or if you have a vacuum chamber sealer as I do, vacuum it for 25-30 seconds with a 1.6 second seal.

To a stock pot add enough water to fill half of your pot, or above the minimum water level of your immersion circulator. Turn on the circulator, and adjust the temperature to 149F.

Once your circulator has reached temperature, add the sealed bag and cook for 1.5 hours.

Make sure that your chicken is fully immersed.

At the 1 hr and 20 minute mark, prepare an ice bath DO NOT SKIP THIS STEP, it’s a matter of food safety when cooking foods at low temps in an air free environment!–fill a bowl with ice and a little bit of water about 4 cups of ice to 1 cup of water–I added some frozen lime cubes as a weight. When the chicken has cooked for 1.5 hours turn off your circulator, and remove the bagged chicken from the water–be careful the water is hot–immediately immerse the bagged chicken into the ice bath and let sit for 1 hour undisturbed. After the 1 hour ice bath, place it in the refrigerator, until you’re ready to cook..

Once you’re ready to brown the skin, cut open the bag, and remove the chicken. It won’t look like it has been cooked, but it is fully cooked at this point–except for the skin. Discard the garlic and thyme.

Add the oil to a skillet/frying pan, and bring to temperature. Once the oil is hot, add the chicken, skin side down, lower the heat to medium, and cook until skin is nice and crispy–about 6 minutes, flip the chicken over and cook on the other side for 1- 2 minutes. Remove from the pan and enjoy!!!!! This looks as amazing as it tastes!

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Thanksgiving Recipe Roundup-All the Thanksgiving Recipes you need in one post!

Posted on November 18, 2014 by lazygirldinners

Thanksgiving is just a week away. I’ve been preparing my household and making lists for the big day. What would this blog be without a post with my most useful recipes to get you ready for the big day. The below is a list of must haves for almost any Thanksgiving meal.

Chicken stock

No Thanksgiving meal is complete without a good chicken stock on hand. Nothing beats a homemade stock, especially if you plan on making homemade gravy to go along with your Thanksgiving meal. Using home made stock to make your gravy could mean the difference between good gravy, and fantastic not a drop left in the gravy bowl, gravy! One of my favorite chicken stocks to make is the one from Modernist Cuisine. It requires the use of one pound of ground chicken and one pound of chicken wings, so it’s a bit more expensive to make, because the soul purpose of the meat used int he recipe is to extract flavor, so you can’t eat it, but it’s totally worth it! You will not find a better chicken stock. If you prefer not to splurge on the modernist version of chicken stock, try this one–I’ve made both and they both out perform the store bought stuff.

Poultry Seasoning

What’s better than a do-it-yourself seasoning for your bird? Not much short of finding every single ingredient already in your cupboard–then nothing is better! This poultry seasoning tastes identical to the store bought stuff, only it has no fillers.

Potatoes

What’s a Thanksgiving meal without potatoes? In my family potatoes are as synonomous to Thanksgiving dinner, as turkey is to Thanksgiving. They are a must have! In the mean time, this recipe for smashed potatoes is one of my favorite ways to eat potatoes and is the perfect addition to any Thanksgiving meal. My cauliflower mash is also fantastic! I’ve had it with and without potatoes and either way the mash is devine!

Smashed Potaoes

Roasted Garlic Cauliflower Mash

Roasted Garlic

Let’s face it, roasted garlic makes everything better–especially a Thanksgiving meal–so here’s how to roast garlic

How to Roast Garlic

Creamed Corn

What is it about corn that screams Thanksgiving? I don’t know but my no cream creamed corn recipe is definitely a brillant addition to any Thanksgiving meal

Dessert

Finally while I don’t profess to be a dessert wizard, I do have a great recipe for diy condensed milk. My grandmother would always have a couple of cans of condensed milk out for her baking, and I’m quite sure that she would approve of my do it yourself version. It can be made with dairy and nondairy milks.

One of my favorite desserts is Chocolate Pots de Creme my recipe for them is AMAZING!! If you manage to save any of these for more than 3 members of your family to enjoy, then you’re doing much better than me!

So tell me are you ready for the big day? What are you making?

Citrus Powder–How to make Citrus Powder

Posted on October 29, 2014 by lazygirldinners

Lemon and Lime Citrus Powder

Several month’s ago I read an article in Bon Appetite Magazine about how the chef at State Bird Provisions was using sour salts to brighten up dishes, and make use of an ingredients that would otherwise not get used. His approach was simple, dehydrate something as simple as a preserved lemon, grind it into a powder, and boom you’ve created a flavorful salt without even trying. After reading that article, I knew that I wanted to try making a preserved lemon salt. I put it on my list of things to blog about, but never got around to it–it has been almost a year since I read that article! I had almost forgotten about wanting to do a preserved lemon salt until last week, my husband and I went out to eat. I ordered a Caesar salad, and when they brought it out, it looked completely under dressed, almost like they had forgotten to put the salad dressing on it. I took a bite thinking it was going to be a bland salad, but instead got this bright burst of flavor. The chef had dusted the salad with lemon zest. The salad was fantastic! Even better than my Caesar Salad. I knew then that I had to try this at home. It wasn’t until I read a review for the soon to be released cookbook Bar Tartine: Techniques and Recipes that I got the idea about exactly how I could do it, but even better. Lemon zest is great but it’s not exactly shelf stable. If you’re going to use it, you definitely have to use it right away. But if you take the peels of a lemon, lime, or even an orange, dry them in the dehydrator, and then blend them into a powder, what you get is something extremely flavorful, and shelf stable. You also have a way to use leftover peels! I don’t know about you, but I hate to waste, so anything that allows me to preserve, rather than waste, I love. So you’re probably wondering, besides a salad, what you use these powders on. The answer is almost anything! You can sprinkle the lemon, or lime powder on chicken, fish, pork or steak to give it a fresh and vibrant twist. You can add these citrus powders to baked goods, rim your tequila glasses with them, add them with some other dry spices to make a citrus rub, (stay tuned for that post), make citrus salts, the list goes on and on. If you make enough of these powders, you can even give them as gifts for Christmas. I for one am doing a lemon pepper for my friends. Bar Tartine: Techniques and Recipes hasn’t been release yet, but I’ve already pre-ordered a copy through Amazon. It’s full of recipes for dehydrating and powdering everything from herbs, to yogurt. Yes you can even dehydrate yogurt! I suppose it’s not such a leap to know that you can dry yogurt, especially given the fact that powdered milk and cheese are products that you can buy in most grocery stores. However, the thought of being able to use my dehydrator to make my own powdered yogurt and herbs excites me!

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Prep time: 10 minutes

Drying time: 1.5 hours-2 hours

Ingredients:

The peels from 2 lbs of organic citrus –I used lemon, lime

Directions: Pre-heat oven to 150F if using an oven. If using a dehydrator set it to 135F. Using a vegetable peeler peel the skin off of the citrus.

Add the citrus to a pot, add enough cold water to cover all of the citrus and bring to a boil—let boil for 1 minute. Drain peels into a sieve and rinse under cold water. Return back to the pot and repeat: boil ,drain, and rinse twice more.

Spread the peels out evenly onto your dehydrator sheets. If using a stove, spread the peels over a wire rack set inside of a bake sheet.

Bake or dehydrate until peels are hard and brittle, it took about 1.5 hours in my dehydrator. Once peels are hard and crisp, transfer to a spice mill

Grind until powdery, transfer the powder to an air tight container.

OMG! The smell of these powders while you are grinding –AMAZING!!!! If you like this recipe you will love my recipe for DIY Ground Ginger–How to make Powdered Ginger

D.I.Y. Ground Ginger-How to Make Powdered Ginger

Posted on October 28, 2014 by lazygirldinners

How to make Powdered Ginger

If you’ve been on the fence about whether or not to purchase a dehydrator, my blogs this week may just get you off of the fence. This week you may find yourself ordering a dehydrator, or at the least adding one to your Christmas wish list. My dehydrator has been in constant use, and I can’t wait to share what I’ve been doing. So let’s get started! I’ve purchased fresh ginger so many times, and only used a fraction of it, the rest goes bad and then in the trash–a total waste! I was reading about drying in one of the books in my Modernist Cuisine set, and then I read a blurb in “Bon Appetite Magazine”about powdering herbs and boom–light bulb–I thought to myself, why not powder your own ginger? So I did. You’re probably asking yourself, “do I really need a dehydrator to do this?” The answer is no! You can do this in the oven set to 150F but you have to stay home to watch it! If you had a dehydrator you could set it and forget it–well not completely, but you wouldn’t have to worry about it burning.

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Prep time:5 minutes

drying time: 1.5-2 hours

Ingredients:

1 large bulb of fresh ginger

tools: spice grinder

Directions: remove the skin from the ginger, then slice the ginger thinly.

Place the sliced ginger pieces on a piece of parchment paper, or on the sheets of your dehydrator and place in the dehydrator or oven, then set the temperature to 135 on the dehydrator, or 150F in the oven.

Allow the ginger to dry until it become crisp. Transfer to the spice/coffee grinder

and blend until nice and powdery.

Store in an airtight container, it will be good for 8-12wks. Use this in any recipe that calls for ginger. Add this to your favorite gingersnap recipe, and you will have some of the best gingersnaps that you’ve ever eaten!

D.I.Y. Taco Seasoning

Posted on October 15, 2014 by lazygirldinners

Taco Seasoning

I used to be the queen of packaged seasoning, if they made it I tried it. It never really occurred to me that I could just as easily make most of these seasoning with spices that I already had in my pantry. It wasn’t until I was in the middle of browning some ground meat to make tacos that I realized I was missing one key ingredient–the taco seasoning–and I was forced to make due with what I had. That was a fateful day indeed. Enlightening and freeing! I no longer buy pre-made seasonings. I just make my own. This taco seasoning is equally as good as the prepackaged mix that I used to buy, except it doesn’t have any cornstarch or any of the other fillers that packaged seasonings tend to have.

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Prep time: 5 minutes

Servings: 1/4 cup or one package of taco seasoning

Ingredients:

1 Tablespoon Cumin

1 teaspoon coriander

1/2 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 teaspoon of chili powder (optional)

Directions: Mix all the ingredients in a small bowl until well combined. Add the entire contents to browned ground meat, or try it out in my recipe for Makeover Chicken Taco’s

Like this seasoning? Then you make like my Dry Ranch Seasoning or my Spicy Dry rub seasoning

Pear Fruit Roll-Ups-How to make fruit roll-ups at home

Posted on October 14, 2014 by lazygirldinners

Pear Fruit Roll-Ups

One of my favorite ways to use ripe fruit is by making fruit roll-ups. In my opinion it’s the best way to use fully ripe fruit, because the fruit is ripe, it’s very sweet, and that means that you don’t have to add sugar to make these fruit roll-ups great. Additionally fruit roll-ups are so super easy to make and a great way to reinvent a fruit that you have an abundance of. I have dehydrator, but these can be done in an oven. Just set your oven to 150 or the lowest possible setting. If you don’t own a dehydrator yet, I suggest that you get one, they are really inexpensive around $40-$50 on the lower end–these work fine, and $299 on the higher end. But they are so useful! At the least you’ll be able to make some of my favorite fruit roll-up recipes like: Tropical punch fruit roll-ups, pineapple fruit roll-up, Strawberry-apple fruit roll-ups or strawberry fruit roll-ups.

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Prep time: 5 minutes

Cook time: 4-6 hours

Ingredients:

5 ripe pears

Directions: Quarter the pairs and remove the core. Add cored pears to a blender,

Blend until smooth.

Pour the pear puree out onto a piece of parchment paper or a silpat, and smooth out into a thin layer.

Place in a dehydrator on 134F for 4-6 hours.

Alternatively you can place the parchment paper or silpat on a cookie sheet and place in the oven on the lowest setting for 4-6 hours.

Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Posted on September 16, 2014 by lazygirldinners

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

I was at the farmers market this past Sunday, doing my usual weekly shopping. One of my favorite vendor’s had these beautiful stalks of brussels sprouts. I got so excited about them that a woman, who was also shopping, pulled me aside and whispered : “How do you cook those?” This isn’t the first time this has happened to me, believe it or not, people stop me all the time, either at the farmers market, or at Whole Foods, to ask how to cook a variety of vegetables. The funny thing about people asking me cooking questions is that they almost always whisper the question? I don’t understand why they whisper the question! I want to tell them, “you know you’re not the only person on the planet who has no idea what to do with ((insert name of vegetable here)).” I shared this recipe for roasted brussels sprouts with the the lady at the farmer’s market. It’s simple, easy and so delicious. It’s one of my absolute favorite ways to cook and eat brussels sprouts.

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Prep time: 10 minutes

Cook Time: 10-15 minutes

Total time: 25 minutes

Ingredients:

1 pound of brussels sprouts halved

2 Tablespoons of lemon juice

3 tablespoons of olive oil ( or ghee or coconut oil)

Sea salt to taste

1/2 teaspoon of red pepper flakes

2 tablespoons of freshly grated parmesan cheese

Directions: Pre-heat the oven to 425F. Add the lemon juice and red pepper flakes to a medium sized bowl and set aside. In a medium bowl add the brussels sprouts, oil and sea salt, toss well making sure that all the brussels sprouts are evenly covered with oil.

Place on a foil lined baking sheet and put in the oven.

Cook for 10-15 minute, or until the brussels sprouts take on a significant amount of color and they become crisp and tender. Sprinkle the sprouts with half the cheese and cook for another minute or two, just until cheese melts and becomes crisp, remove the sprouts from the oven, transfer them to the bowl with the lemon juice and the red pepper flakes, toss well to coat the brussels sprouts with the lemon juice, sprinkle with the remaining cheese, serve immediately and enjoy! These are crispy, tangy with a little kick! They are the perfect side dish for almost any meal!

Roasted Garlic Cauliflower Mashed Potatoes!

Posted on September 3, 2014 by lazygirldinners

Roasted Garlic Cauliflower Mash

From time to time, I crave a meal with a deep rich wine sauce. When that happens I turn to Julia Child’s beef bourguignon recipe, or my version of it. If you have ever made beef bourguignon, then you know the sauce that accompanies the beef is everything for that particular dish! The beef, as succulent as it is, is nothing without that sauce, and that sauce was made to adorn a potato mash! The year that I had Page I decided rather than running from house to house to celebrate Thanksgiving with friends and family, it would be easier on her, and my husband and I, if we just stayed home and made dinner ourselves. My best friend agreed and we divided the dinner duties. Instead of a massive turkey, I roasted a chicken, she made a few sides, and I baked a cake. One of the sides she made was a potato and cauliflower mash. It was delicious, and Page loved it! It was hearty and everything you’d expect when eating mash potatoes and at the same time it had the added bonus of cauliflower. When I was making my beef bourguignon, and anticipating the yumminess of the sauce, I knew that this cauliflower mash would go perfectly with the sauce. If you’re on a low carb diet, you can omit the potatoes, and whip the cauliflower in a blender. For this recipe, I opted to not whip the mash, I wanted the hearty texture, so I used a potato masher instead. If you want a more creamy texture, just throw all the ingredients in a blender after cooking them.

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Prep time: 5 minutes

Cook time: 10-15 minutes

Total time: 20 minutes

Ingredients:

1 small head of cauliflower (about 5 cups)

2 medium potatoes (2 cups cubed)

4 tablespoons of grassfed butter

2 tablespoons of half and half (optional)

1 head of roasted garlic

sea salt and black pepper to taste

Directions: Add the cauliflower and potatoes to a pot and fill with enough water to cover. Bring to a boil over medium high heat, and cook until potatoes and cauliflower are fork tender. Immediately drain the water from the cauliflower and potatoes, then add in, butter, half and half, roasted garlic, sea salt and pepper.

Mash with a potato masher until well incorporated, or add all the ingredients to a blender and blend until smooth, then enjoy!

Homemade Chicken Stock -Using Leftover Roast Chicken Carcass

Posted on August 5, 2014 by lazygirldinners

Homemade Chicken Stock

Store bought stock is great, it involves no work, other than opening a box, and pouring it into your pot. What’s not to love about that? As great as the store bought chicken stock is, it lacks the depth of flavor you get when you make a homemade stock. Although you gain flavor from making a stock at home, it does take time, even if you use a pressure cooker. If you are going to make this chicken stock, then do it when you have a few hours to lay around the house. Although this isn’t something you need to check very often, it does require time to simmer. This particular chicken stock is one of my favorite methods of making chicken stock, mainly because I get to make use of something that would normally get thrown out–the left over carcass of a roasted chicken. You read that correctly, this chicken stock is made using the carcass of a roast chicken. I normally add the chicken carcass, and the bones from the thigh and leg bones, I just pick the meat off of them and add them to the pot. If you’d like a more potent chicken flavor you can add a few raw legs into the pot as well, but I find that it’s not necessary, if you simmer this stock long enough it will be full of flavor. Tomorrow I will show you another way to make chicken stock, which I learned from Modernist Cuisine, stay tuned.

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Prep time: 10 minutes

Cook time: 3-4 hours

Ingredients: 1 Roast Chicken carcass

1 cup of organic carrots diced

1 cup of organic celery diced

1 large brown onion diced

4 sprigs of organic thyme

2 large cloves of garlic sliced

7 cups of cold water

1 Tablespoon of olive oil

Sea salt and black pepper to taste

Directions: Add the oil to a stock pan or pressure cooker, add in garlic and onion, and cook until onions turn translucent about 5-7 minutes. Add in carrots and celery, and cook for another 5 minutes. Add in the carcass of the chicken and any additional bones that you have saved, add in the thyme Add in the cold water, Bring stock up to a boil, reduce heat to low, cover and simmer for 3-4 hours. When I cook this on the stove I check it every 45 minutes. After about 3.5 hours on the stove this stock, should be nice and flavorful, but the longer you cook it, the more concentrated it becomes and thus more flavorful. After the flavor is where you want it, turn off the fire, allow to cool to room temp, you can remove the fat that has formed on top of the stock at this point, then strain the stock through a sieve. If you are doing this in a pressure cooker, which I recommend, after adding the water to the pot, close the pot, lock the lid and bring up to pressure, lower the heat once the pot has pressurized, and cook undisturbed for 2 hours. Turn off the heat, then depressurize your pot according to the manufacturers instructions, remove lid, and allow the stock to cool to room temperature. Strain the stock through a sieve and freeze in an airtight container. This recipe makes about 4.5 cups of stock, I split it in half and freeze it. It makes it easier when I have a recipe that requires only 2 cups of stock. The remaining half cup of stock, I freeze in ice cube trays, and once frozen, I seal those in a ziplock type bag. One ice cube of stock is about tablespoon of stock, great to make sauces with.

Lemony Chicken Orzo Soup–It’s gluten free!

Posted on July 30, 2014 by lazygirldinners

Lemon Orzo Chicken Soup

Last week I was out with my husband running errands and we were trying to decide on lunch. He wanted something filling, and I wanted a really great salad. As easy as salads are to make and obtain, very few match the salads that I make myself. I knew it would not be easy to find a place to eat in which we would both leave happy. After verbally running through a list of eateries, my husband saying no to some, me saying no to others, we both compromised and settled on Panera. I ordered my salad, and after some time mulling over the menu, my husband ordered a bowl of lemon orzo soup. The ceasar salad I ordered, was not as great as the Ceasar salad I make at home, but I was expecting that. However, my husband really enjoyed his soup. I didn’t taste the soup, but it looked really good, and since he enjoyed it, I decided I would try to make it at home for him. He is such a big fan of soups in general. When I make soup, which is not often, he rants and raves, because to him, soups are a big treat. The key to any great soup is the broth. I made some broth with the leftover carcass of a roast chicken that we had for dinner. I will share that recipe and two other ways to make chicken broth with you later. For this soup use the best organic chicken broth that you can find. I used a gluten free orzo for this, you can leave it outfor a paleo version of this soup, or use a regular pasta orzo for an authentic Lemon chicken orzo soup.

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Prep time: 5 minutes

Cook time: 45 minutes

Ingredients: 1lb boneless skinless chicken thighs or 4 cups of pre-cooked chicken cubed

1 cup of diced carrots (3 medium carrots)

1 cup of diced celery (4 celery stalks)

1 large onion diced

2 large cloves of garlic (finely chopped)

1 cup of spinach finely chopped

2-3 tablespoons of finely chopped cilantro

3-4 Tablespoons of Lemon juice less or more depending on your taste

6 cups of organic chicken broth

1/2 cup of orzo gluten free brand

Sea salt and black pepper to taste

2 tablespoon of olive oil

Directions: Season chicken with sea salt and black pepper and set aside. In a stock pot heat oil, add onion, carrot, celery and garlic. Saute until onions turn translucent, add chicken stock, and chicken. Bring to a boil, reduce heat and simmer until chicken is cooked through, about 15-20 minutes. Add in orzo and cook until orzo is al dente (10 minutes), then stir in spinach, cilantro and lemon juice, turn off fire, serve and enjoy!

Lazy Girl Dinners

A Lazy Girls guide to quick, healthy, and easy recipes!

Tag Archives: Paleo

Sous Vide Chicken Thighs with Thyme and Garlic

Thanksgiving Recipe Roundup-All the Thanksgiving Recipes you need in one post!

Citrus Powder–How to make Citrus Powder

D.I.Y. Ground Ginger-How to Make Powdered Ginger

D.I.Y. Taco Seasoning

Pear Fruit Roll-Ups-How to make fruit roll-ups at home

Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Roasted Garlic Cauliflower Mashed Potatoes!

Homemade Chicken Stock -Using Leftover Roast Chicken Carcass

Lemony Chicken Orzo Soup–It’s gluten free!