Sous Vide Carnitas

Because…

Well, tacos.
Carnitas | Dixie Chik Cooks I want a taco truck!! I think I would do fabulously; I would never run out of taco ideas.

Never.
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Since sous vide cooking is my latest method addiction, I had to go and sous vide this. I just can’t get enough of it.

Remember this?
So, today I made my carnitas sous vide, then threw them on a hot ass grill to get a nice sear before I chopped it all up.

Sous vide is so easy because really all you have to do is babysit it. You set the temp, throw your food in a tightly sealed bag in the water and set a timer. I LOVE it.

I used Smithfield Boneless Pork Shoulder Roast – it was so tender.

After the pork is done, these are very easy to put together. This isn’t a mandatory thing, but I like to grill my tortillas – it gives the taco another texture dimension that I just love. The slaw is so good and can actually be used for lots of things, you could put it on a burger or eat it as a side with BBQ. (Yes; it has jalapenos in it).
Carnitas Don’t forget to squeeze extra lime!

Here’s your printable-

Sous Vide Carnitas

Sous Vide Carnitas

Ingredients

    For the Carnitas
  • 2 tbsp olive oil
  • 2 tbsp seasoned salt
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp Mexican oregano
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1/2 lime, juiced
  • 2 1/2 lbs pork shoulder (also known as 'pork butt')
  • 2 tbsp sunflower oil
  • For the Slaw
  • 1 bag angel hair slaw
  • 1/2 cup sour cream
  • 1 cup mayo
  • 1 tbsp sea salt
  • 1 tbsp black pepper
  • 1/4 onion, diced
  • 1 cup pickled jalapenos, diced
  • For the Sour Cream Sauce
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1 tbsp hot sauce
  • Flour tortillas
  • White cheddar, shredded
  • Fresh limes, quartered
  • Fresh cilantro, roughly chopped

Instructions

    For the Carnitas
  • Combine the oil through lime juice to make a rub.
  • Rub the pork shoulder, place in a gallon size zip lock bag and sous vide for 1 1/2 hours, or until internal temperature is 145 degrees.
  • Remove from bag, heat sunflower oil over medium high heat (or grill) and sear carnitas on each side about 1-2 minutes.
  • Chop pork.
  • For the Slaw
  • Combine all ingredients thoroughly; refrigerate until ready to use.
  • For the Sour Cream Sauce
  • Combine ingredients in a shaker or jar.
  • Assemble tacos by adding pork, white cheddar, slaw and sour cream sauce. Squeeze more lime juice, if desired.
http://www.dixiechikcooks.com/sous-vide-carnitas/

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Greek Stuffed Chicken

Do you like to stuff things?

I do.
I love to stuff chicken.
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You’re basically taking a bland ass piece of protein and transforming it into a plate of whatever-the-hell makes you happy.

I’ve always, always been in love with Greek flavors. Olives and feta cheese are probably two of my favorite things. Pair those with balsamic mushrooms and onions, and I’ve given you one amazing chicken dish.
And, yes, I served this over grits.

I’m Southern. What do you expect. AND it works beautifully.

This is a fairly easy recipe. The chicken is marinated in my new favorite bottle of addictiveness – Moore’s Zesty Garden Herb Marinade. Not only does this work with chicken and veggies; I’ve marinated flank steak in it and it’s phenomenal.

I caramelized onions and mushrooms in butter and balsamic vinegar, combined those with capers and feta, then I slit a pocket into the side of a healthy sized chicken breast and stuffed.
I’m gonna go ahead and apologize for my finger looking more like chicken than the actual chicken itself. I cook all the time and I’m an RN, so never plan on seeing my hands and/or fingers looking even remotely attractive.

Back to the chicken…

I kept it all in place by wrapping it with baker’s twine before putting on the grill.
Easy peasy.

I made a quick balsamic pan sauce to pour over the whole thing, and done.

You’ll want to put this on your dinner rotation.
Here’s your printable-

Greek Stuffed Chicken

Greek Stuffed Chicken

Ingredients

    For the Chicken:
  • 1 lb. boneless, skinless chicken breasts
  • Moore's Zesty Garden Herb Marinade
  • 1 yellow onion, sliced
  • 1/2 lb. mushrooms, sliced
  • 2 tbsp. salted butter
  • 1 tbsp. balsamic vinegar
  • 4 oz. feta cheese, crumbled, plus more to top
  • 3 tbsp. capers
  • 6 Castelvatrano olives, pitted and chopped
  • Grits, cooked
  • Flat leaf parsley, chopped
  • For the Pan Sauce:
  • 2 tbsp. butter
  • 1 tbsp. balsamic vinegar
  • 1 tsp honey
  • 1 tsp. flour + 1 tbsp water, whisked together
  • 1 tsp salt

Instructions

    For the Chicken:
  • Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
  • Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
  • Combine onions and mushrooms with feta, olives and capers.
  • Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
  • Grill or broil until done.
  • Serve over grits.
  • For the Pan Sauce:
  • Combine everything in a pan over medium high heat and whisk until thickened.
  • Pour over chicken and grits.
  • Top with more Feta and parsley.
http://www.dixiechikcooks.com/greek-stuffed-chicken/
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Cheese Stuffed Grilled Chicken with Cilantro Peach Sauce and Bacon Wrapped Peaches

THAT was a mouthful.
Creamy Cilantro Cheese Stuffed Chicken But how else could I name it?

This dish is summery, bright, fresh and hearty all at the same time. The best of both worlds, if you will.
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My favorite part is the cilantro sauce; I could drink it. It’s cilantro, sour cream, fresh peaches, a little lemon juice and a bit of Worcestershire. It’s off the chain.

And these bacon wrapped peaches…
Bacon Wrapped Peaches I stuffed the chicken with Cabot’s Vermont Extra Sharp Cracker Cuts. It ended up being so perfect for this because it’s a sturdy cheese that doesn’t ooze out during grilling.
You don’t need a salad, or bread or anything else with this.
Here’s your printable-

Cheese Stuffed Grilled Chicken with Cilantro Peach Sauce and Bacon Wrapped Peaches

Cheese Stuffed Grilled Chicken with Cilantro Peach Sauce and Bacon Wrapped Peaches

Ingredients

    For the Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 6 oz. Cabot Vermont Extra Sharp Cracker Cuts
  • Moore's Zesty Garden Herb Marinade
  • Angel hair pasta, cooked
  • For the Cilantro Peach Sauce
  • Handful fresh cilantro, chopped
  • 1 fresh peach, pitted and diced
  • 1 cup sour cream
  • 1 tsp cumin
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • For the Bacon Wrapped Peaches
  • 2 peaches, pitted and quartered
  • 1/2 pound sliced bacon

Instructions

    For the Chicken
  • Place chicken breasts in a large zip lock bag, pour in about a cup of marinade; seal and refrigerate for an hour up to a day.
  • Remove from marinade.
  • Make a pocket in the side of each chicken breast and stuff with cheese slices.
  • Grill until done.
  • For the Cilantro Peach Sauce
  • Place all ingredients in a food processor and pulse until smooth.
  • Refrigerate until ready to use.
  • For the Bacon Wrapped Peaches:
  • Cook bacon until halfway done; remove.
  • Wrap each peach wedge with a slice of bacon, secure with a toothpick and grill for 1-2 minutes each side until bacon is thoroughly cooked.
  • Serve chicken over pasta with cilantro sauce and peaches.
http://www.dixiechikcooks.com/cheese-stuffed-grilled-chicken-with-cilantro-peach-sauce-and-bacon-wrapped-peaches/
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Pepperoni Pizza Burger

I decided to combine two of the greatest comfort foods ever….pizza and burgers.

I made a Pepperoni Pizza Burger to make life easy for you.
You’ll also appreciate the fact that I made the buns out of my pizza dough.

Yep.
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These are pizza dough buns. Not regular ass buns. Pizza. Dough. Buns.

So, here’s how I did this.

I made my usual burger with ground round (80/20), and chopped the shit out of some pepperoni and mixed it all up in there. Of course, I added basil, oregano and other things of that nature.
Pepperoni Pizza Burger If you break this down…it’s pretty damn simple.

Besides making the pizza dough (which is pretty easy), you can just throw this together and look like a rockstar if you’re trying to impress a friend, your neighbor, or a date.

Nah, on second thought don’t try to impress anybody.

Make it for yourself.

Here’s your printable –

Pepperoni Pizza Burger

Pepperoni Pizza Burger

Ingredients

  • This pizza dough, formed into burger buns
  • 1 lb ground round
  • 6 oz pepperoni, diced
  • 2 tbsp Worcestershire sauce
  • 28 oz can crushed tomatoes
  • 1 tsp balsamic vinegar
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp seasoned salt
  • 8 oz Mozzarella cheese, shredded
  • 8 oz Muenster cheese, shredded
  • Fresh basil leaves.

Instructions

  • Make 4 buns with prepared pizza dough, cook according to directions.
  • Combine ground round, pepperoni and Worcestershire sauce; form into 4 burger and cook or grill until desired doneness; add equal amounts of cheeses to each and cover until melted; remove.
  • Mix tomatoes with basil through salt; set aside.
  • Assemble burgers by adding sauce on bottom bun, burger, more sauce, another burger, more sauce, a basil leaf and top with remaining bun.

Notes

Add corn meal to dust burger buns before they cook - it's great texture.

http://www.dixiechikcooks.com/pepperoni-pizza-burger/

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Sous Vide Flank Steak

This post is sponsored by Wasserstein. All opinions expressed are my own.

Recently, I was sent a sous vide precision cooker from Wasserstein.
What’s that you ask? I was oblivious, as well.

Sous vide cooking is basically putting your food in a tightly sealed freezer bag and putting it in a water bath with a sous vide cooker (basically a stick) that attaches to the side of a plastic container.

I had no idea how much I would fall in love with this.
You can literally cook anything this way. Meats turn out tender, moist, and you can throw them in a pan to quickly do a reverse sear.
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So far, I’ve made chicken, pork, broccoli, potatoes, brussels sprouts and flank steak.

The flank steak is what I’m sharing with you today because so far, it’s my favorite made sous vide.

See those little ping pong balls in the water? Those are sous vide water balls to prevent evaporation. Basically, they’re a time saver – they prevent you from having to refill if you’re cooking for long periods of time. And, hey, they’re cute.

I did a 3 lb. flank steak that turned out so good I was extremely impressed.
SO very tender.

So, I cooked my flank steak in the water for about an hour on 150 degrees F, or 65 degrees C. The sous vide cooker gives you both options.

After the sous vide bath, I did a reverse sear on the steak to give it a nice crust.
Here’s the end result – a very perfectly medium rare flank steak.
I’m not even gonna lie – I was blown away. I didn’t expect it to be that moist, that perfectly cooked.

Now I want to sous vide every.single.thing.

What isn’t pictured is a silicone cover that is also available that also helps keep your water level consistent without having to refill while you cook – go here to check that out.

Here’s your printable recipe –

Sous Vide Flank Steak

Ingredients

  • 1 3 lb. flank steak
  • Salt
  • Pepper
  • 2 tbsp olive oil
  • 2 tbsp Worcestershire sauce

Instructions

  • Place flank steak in large zip lock bag, remove any air and zip tightly.
  • Place in sous vide bath brought to 150 degrees for one hour.
  • Remove from bath.
  • Bring oil in a cast iron skillet over high heat and add steak; splash with Worcestershire sauce and sear for 30 seconds on each side.
  • Remove from heat.
http://www.dixiechikcooks.com/sous-vide-flank-steak/

Check these products out on Wasserstein’s website –

Wasserstein Sous Vide Precision Cooker
Wasserstein Sous Vide Water Balls 250 count with drying bag
Stretchable Silicone Cover for Sous Vide Cooking Container to prevent evaporation

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