Food & Drink

Time for New Tricks with Sous-vide Cooking

Sous-vide chicken breast and hot veggie slaw plated final

This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.

Spice Up Your Life

We all know that cooking each and every night can get a little tedious sometimes. That’s why we order pizza and Chinese food, right? The family gets tired of having similar foods while mom and dad get tired of making the same foods, too! But in today’s busy world, familiarity and ease often drives our nightly menu choices. So what if there was a way to not only spice up your cooking life but to also cook easily and healthily as well?? I’m talking about Sous-vide cooking. Think tried-and-true dinner staples, like Sous-vide chicken breast, sirloin steak, a salmon filet, or a side of nutritious veggies!

Sous-vide Cooking

I think that Sous-vide is the best way to reinvigorate the way you cook at home for a number of reasons. Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar. The food is then placed in a water bath or steam environment for longer cooking times at lower temperatures. For at-home chefs, sous-vide is a technique that illustrates ultimate sophistication and gourmet prowess in cooking.

The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. In my experience, using FoodSaver® Vacuum Seal Bags and Rolls with a FoodSaver® Vacuum Sealing System (like the FoodSaver® FM2000 Vacuum Sealing System) leads to the best performance! Time for a quick recipe!

FoodSaver FM2000 Vacuum Sealing System FoodSaver FM2000 Vacuum sealer open

Effective Cooking Temperatures

When the chicken bag is sealed place the bag in hot water. Be sure to not boil the water, as it would be too hot for this method of cooking. Sous-vide is all about steady, lower temps for longer durations. Almost like a wet “slow and low” barbecue. Don’t worry about not cooking it at high enough temps, you’d be surprised how easy it is to pasteurize the chicken. Take a look:

Temperature Time
136°F (58°C) 68.4 minutes
140°F (60°C) 27.5 minutes
145°F (63°C) 9.2 minutes
150°F (66°C) 2.8 minutes
155°F (68°C) 47.7 seconds
160°F (71°C) 14.8 seconds
165°F (74°C) Instant

As you can see, you don’t have to kill the chicken. On the contrary, Sous-vide is meant to be the exact opposite! By cooking at lower temps, your chicken will be more moist and juicy. Trust me!

Seasoning chicken breast to cook sous-vide placing Chicken breast in FoodSaver Sous-vide Vacuum Seal Bags Chicken breast in FoodSaver Sous-vide Vacuum Seal Bags 2 Chicken breast in FoodSaver Sous-vide Vacuum Seal Bags

Sous-vide Chicken Breast

While steak, chicken, pork, and really any protein works really well with Sous-vide, my family typically prefers using chicken breast. The most amazing part of using chicken for this cooking method is the massive difference you will see in the moistness and flavor of the chicken. It’s mind blowing!!

When you season, be vigorous and make sure to season both sides. I like to simply spice the chicken with dry-rub mix of:

  • cracked black pepper
  • sea salt
  • oregano
  • garlic powder
  • onion powder
  • coriander
  • dill seed
  • caraway seed
  • chili pepper
  • lemon juice.

With Sous-vide, you really don’t need any oils for your cooking, but you can add a touch if you’d like to. Once your chicken it ready, simply place it in the vacuum seal bags and put them in the FM2000 until there’s no air left in the bag. Seal it up! Cook for 55 minutes at 150 °F. 

If you absolutely need the outside to be browned and crispy, just place it on a grill or in a pan for a short time on both sides.

Sealing vegetables in FoodSaver Sous-vide Vacuum Seal Bags

Sous-vide Hot Veggie Slaw

I’m all about the protein, baby, but you need to balance with veggies too! When cooking your veggies, you can really use almost any type you want to! I love using carrots and broccoli. I love it even more when it’s in slaw form. However you’d like to chop your veggies (or not chop at all), simply season your veggies with:

  • sea salt
  • cracked black pepper
  • lemon juice
  • a SLIGHT hint of olive oil

Place your seasons veggies in the vacuum seal bag, place it in the FM2000 and seal it air tight! Place that bag in the same pot as the chicken and cook them together! To keep them firm, only cook them for 20 minutes or so.

Sous-vide Chicken in bag Cooking Chicken breast in FoodSaver Sous-vide Vacuum Seal Bags Sous-vide chicken breast cooking in bag

FoodSaver Sous-vide Vacuum Seal Bags and Vacuum Sealing System

They say you can’t teach an old dog new tricks – but you certainly can teach an at-home chef new techniques with Foodsaver®!! FoodSaver® sous-vide bags are really perfect for sous-vide cooking because you vacuum pack the food to lock in freshness and flavor. The FM2000 system seals your seasoned food in completely airtight, so there’s no floating at all. This is how you can cook your food with evenly for consistent cooking results. This is all key to making your sous-vide cooking the best it could be.

The sous-vide bags are really well made and come in a variety of sizes. The multi-layer construction are really durable, so don’t worry about punctures, tears, or leaks. The bags are also safe for microwave, fridge, and freezer. Finally, you don’t always have to plan hours in advance!!! The bags can go straight from the freezer to a hot water bath, with no separate defrost required.

Foodsaver®  is really perfect for sous-vide culinary adventures with its superior safety, reusability, quality, and variety. Period. It’s a home run for our family and I think it will be equally as awesome for your and yours!

Foodsaver FoodSaver Sous-vide Vacuum Seal Bags and FM2000 Vacuum Sealing System Sous-vide chicken breast and hot veggie slaw

FoodSaver at Target

I have some fantastic news to share with you, too. FoodSaver® Sous-vide Vacuum Seal Bags and FoodSaver® FM2000 Vacuum Sealing System will be available in store or online at Target this month (July)!!!! Foodsaver® products from Target are what I think you need to really step up your kitchen adventures and reap the benefits of the sous-vide cooking technique. That’s right, baby, and even better you will get 15% off both products during July. So act now!

To find out more, check out, find FoodSaver on Facebook, Instagram, Pinterest, YouTube, or just search #FoodSaverSousVide.

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Food & Drink

5 Tips to Make Weeknight Meals Fast and Healthy

Meal planning for the busy family is no easy feat! There are the sporting events, the musical events, the school events and so much more. With the return of back to school, the season has been in full swing for quite a few weeks now, many parents are wondering how in the world they can make weeknight meals fast but still maintain proper healthy options. Today I am sharing 5 tips to make weeknight meals fast and healthy so that you can rest easy knowing your kids are fed, happy and healthy while you stress less.

Rock Your Slow Cooker

You seriously must own a slow cooker when you have kids. There’s no denying the ease of use and thousands of healthy meal options that you come when you own this kitchen gadget. There are many brands, makes and sizes of the slow cooker too, select one that suits your family size and needs.

Have a Leftover Night

I’m big on leftovers. Why waste food and why spend extra money when you don’t have to?? When you use a slow cooker or similar device, you will often find there are leftovers. Be sure to wrap up the leftover food from the larger healthy meal nights so that you can have a weeknight grab what you want evening. This is where the family can reheat any leftover in the fridge quickly and enjoy.

Prep in Morning

This is a big timesaver every time and it’s not that huge a deal. If you aren’t on board to have the slow cooker in your house, fine. You can easily prep other weeknight meal options in the morning. This allows your dinner to be ready in the fridge to pull out, pop in the oven and be ready when dinner time rolls around.

Start Collecting Recipes

It’s out there. No really, it’s all over the interwebs. There are tons of recipes that you can start collecting. Rather than using up your printer ink by printing out every single recipe you find, try to create a Pinterest board reserved solely for quick and healthy dinner night ideas. Save it to your computer and just pull it up each night. Be creative.

Be Clever

You know what your family enjoys eating the most, so work your clever mind to build upon those likes. With all of the kitchen gadgets available on the shelves today, you can easily find a gadget that will help curb the time involved in meal planning for your family during busy weeknights.

This will take some practice to work your old habits into new ones, but no worries, you’re a parent – this is easy!

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Food & Drink

Tasty Tuesday: Honey Lime Sweet Potato, Black Bean & Corn Tacos

It’s summer time and it’s time to eat light and drink more! One of the best cuisines for the summer time has to be Mexican. For good reason, right…it can get HOT down south! So, when I think about Mexican, my absolute #1 go-to dish is a taco. I love tacos, but good, fresh, light tacos. The tastes just go so well and the soft corn tortilla really makes it for me. It’s a must-have in my opinion.

This version of the taco is a little different. There’s no meat, but you can certainly add chicken, steak, or pork to this dish easily! This one focuses on sweet potato and bean, which work really well with the tortilla. It’s a quick meal, too, with Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes.

Ready to go? I think you’ll really like these. Try to mix it up, too! Make it more spicy, add more or less cilantro, whatever! I love a little more spice and a ton of lime juice! Make some like this and make some a little different so you can see how versatile making delicious tacos really can be. Let’s start.

What You Will Need

  • 3 medium sweet potatoes, cubed
  • 1 can black beans, drained and rinsed
  • 1 cup corn, drained
  • 1 clove garlic, minced
  • 4 tablespoons olive oil (divided)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 2 tablespoons fresh cilantro, chopped
  • 1 small onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper (more or less depending on taste)
  • Salt and pepper to taste
  • Corn tortillas (may also use flour, but I think corn is so much better)
  • Toppings: Feta cheese, additional cilantro, avocado, hot sauce, fresh salsa

What You Will Need To Do

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with foil and place cubed sweet potatoes on top.
  3. Drizzle on 3 tablespoons olive oil and toss potatoes so they’re evenly coated.
  4. Sprinkle on the spices and toss again to ensure the spices are evenly distributed.
  5. Bake for 20 minutes in preheated oven, tossing half way through.
  6. While potatoes are baking, place 1 tablespoon olive oil in a large skillet over medium heat-high heat. Add diced onion and cook until translucent.
  7. Add garlic and cook until fragrant – about 1 minute.
  8. Reduce heat to medium-low setting and add corn, black beans, fresh lime juice and honey.
  9. Once potatoes have finished roasting, toss them into the skillet with chopped cilantro.
  10. Serve sweet potato filling in warm tortillas with feta cheese and additional cilantro as well as any other preferred toppings.

That’s it! These are awesome and will be great for adding to your backyard BBQ. I’m telling you, tacos, some light beers, and the outside really are a match made in heaven. Add in so fresh guacamole and chips and you are really rocking and rolling! Enjoy!

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KitchenAid’s New Artisan Mini Stand Mixer Is Just What Your Kitchen Needs

Do you love to bake and cook?  Do you have a small kitchen or tight on space for a mixer? Do you have a 12 year old girl that dreams of becoming a baker and owning a bakery?? Well, I know someone that does. If you do too, then it’s time to MEET THE MIGHTY MINI MIXER from KITCHEN AID!!
KitchenAid is excited to introduce the Artisan Mini – a new and innovative addition to the KitchenAid Stand Mixer Family, available right now at Best Buy!!!

With the launch of the new Artisan Mini, there is now a smaller mixer that takes up less counter space, is lighter in weight so you can easily move it around your kitchen and has the same iconic design and power as our other tilt-head stand mixers.

About The KitchenAid Artisan Mini

The NEW Artisan Mini Stand Mixer is just as great as the iconic mixer you love, just 20% smaller and 25% lighter, making it the ideal culinary tool for smaller spaces and kitchens. The compact size and lighter weight perfectly suit the needs of a city dweller who loves to cook in their smaller spaces. Artisan Mini is made for your lifestyle, made for your kitchen, made for you. Really, whether your have a tiny kitchen or not, isn’t this just a fantastic new product? Who doesn’t love a little more room and a little less weight to move around???

Though mini in size, the NEW Mini Stand Mixer can make up to 5 dozen cookies in it’s 3.5 quart stainless steel bowl. The Artisan Mini Stand Mixer also features 10 mixing speeds and comes with a coated flat beater, dough hook and 6-wire whip. With over 10 available attachments, make everything from fresh pasta to burgers, veggie noodles and more. This is all the mixer you know and love, just in a slightly more stream-lined package!

Need inspiration? Here’s a Mini Moment from New York City:


I think that video, which is one of a few from people around the world that love the mini, sums it all up. The power and pedigree of a classic KitchenAid Stand Mixer, just a little more space-friendly. Sounds like a win/win to me. It certainly is one for Natalie.  She is truly in love with this mixer. She’s all in. Maybe she will take it with her to Cake on the Corner some day. You never know.

Connect with Best Buy

Connect with KitchenAid

The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free

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Food & Drink

Instant Lemon Chicken That’s Simple, Light, and Fresh

It’s getting warm out, so why not make something light and fresh that won’t have you slaving at the stove or oven forever? Make something good and healthy, and then get out and enjoy this dope weather!!! How do you feel about some Instant Lemon Chicken? Oh, you feel good? Well, so do it. So.Do.I.

What You will Need:

  • 4 Chicken Tenders (boneless, skinless)
  • ½ Cup Chicken Broth
  • ¼ Cup of water
  • 1 Tablespoon Fresh Lemon Juice
  • ½ Tablespoon Seasoned salt
  • ¼ Cup Onion Finely Chopped
  • ½ Tablespoon Garlic Powder
  • 1 Tablespoon parmesan cheese
  • 1 Cup Fresh Tomatoes

What You will Need To Do:

  1. In Instant Pot sauté chicken tenders on each side 30 seconds.
  2. Change function to steam.
  3. Add broth, water, lemon juice, seasoned salt, onion, and garlic powder.
  4. Steam for 5 minutes.
  5. Vent steam.
  6. Strain chicken broth from chicken.
  7. Garnish with parmesan and fresh tomatoes.

There you go. I love lemon, so this chicken is rocking and packed with flavor. Pretty easy to make, too. Sometimes quick and simple is the best way to go. Enjoy!

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Food & Drink Read

Do Less Dishes, Cook Great Meals with WILL IT SKILLET by Daniel Shumski

Sick of the never-ending clean-up after every meal? I do the dishes and I can tell you that I am. It can be so annoying having to clean 2 pots, 1 pan, and who knows what else. It takes forever, even with the help of a dishwasher.

Enter the cast-iron skillet!

Inexpensive, iconic, and just about indestructible, this versatile kitchen tool can deliver the char of a grill, bake the lightest cakes, and stand in for an incredible array of specialty cookware. The result: a mouthwatering, delicious meal, all in one pan. Need some great recipes to get it all going? There’s a great book I came across called WILL IT SKILLET: 53 Irresistible & Unexpected Recipes to Make in a Cast Iron Skillet by Daniel Shumski of Will it Waffle?

There are easy recipes for weeknight meals, sumptuous appetizers and dinner ideas for date night, vegetarian entrees, mouthwatering breakfast dishes, and luscious desserts. Plus detailed information on buying, seasoning, and caring for your cast iron, along with tips on how to develop your own skillet recipes. From the classic to the inventive, this book has it covered.

These recipes are always delicious meals in one-pan cooking. Each recipe is flavorful and innovative—from a buttery Chicken Potpie to a savory Japanese Okonomiyaki pancake to a sweet and gooey Giant Cinnamon Bun. Pastas, including mac and cheese, gnocchi, and lasagna, are made in one pan—no separate boiling required. There’s even a recipe for Peanut Butter Swirl Brownies that doesn’t require a mixing bowl—it all comes together in the skillet. Great directions and beautiful pictures, too.

This book is a home-run and a must for everyone’s kitchen. Especially for people like me that love to eat but hate having to clean up afterwards.

To pick up the book, you can find it anywhere! Suggested retail only $14.95 and available at:

Guy and the Blog received a copy of this book for review.


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Food & Drink

Spicy Whole Roasted Cauliflower: Pretty Bad*** Veggie Recipe

Spicy Roasted Whole Cauliflower

We all love our veggies, right? I actually really do…I eat most raw, no dip or any of that. But you have to admit (when the kids are not around), that sometimes you need more. I great roasted Brussell Sprout with chili and honey perhaps? Some killer mashed Sweet Potatoes with marshmallows melted on top? C’mon, it’s ok, no one’s listening…it’s good to make your good veggies a little bad.

I also love spice, and when I came across this recipe, it looks really cool. Very unique, indeed. Delicious, exotic, and looks awesome! Check it out and let me know what you think!

Spicy Whole Roasted Cauliflower


1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Thanks to Ask Dr. Nandi

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Fatherhood & Family Life

Home For Thanksgiving…And This Guy Got It Done

Well, because of Vera and her bedrest habit, we stayed at home, very low key and relaxing (somewhat, for some I guess) day. It was really nice, actually. Didn’t leave the house after I hit Fairway. I went early enough that it really was not bad at all…yet. Went in there looking for some basics and a couple of prepared options for the lunch and dinner exercise I was about to partake in. Newsflash…Fairway is amazing. TOO happy that it’s now 5 minutes away (along with Trader Joe’s and Shake Shack…hello).

For lunch, we went with an antipasto meal. Light an easy, but still good.

  1. Marinated artichoke hearts
  2. Salty, seeded bread, toasted in olive oil
  3. Grapes
  4. Olives (red, garlic stuffed green, and pimento stuffed green)
  5. Cheeses (fresh mozzarella with amazing olive oil and sea salt and NY sharp cheddar, and US Feta)
  6. And some beer (22 oz. Sapporo can)…not too shabby.

Everyone enjoyed, especially after I slaved our decade old TV trays that we used religiously in Queens but have not seen the light of day from the basement since.

After we stuffed ourselves on these goodies, I played with the kids and watched a little football (Cowgirls lost…nice). Then, I got to work planning the “main event;” The plan…

  1. 3.5 pound turkey breast…olive oil, salt, pepper, and sone seasoning rub (including sage)
  2. Stove Top stuffing with cranberries
  3. French’s fried onion green bean (fresh) casserole
  4. Basmati rice with raisins
  5. Sauteed brussel sprouts
  6. Honey glazed baby carrots
  7. Roasted butternut squash and craisins
  8. Cornbread and dinner rolls
After we gorged again.  By the way…Vera showed me the best GIF…basically, it was “Thanksgiving isn’t about eating until you are stuffed…Thanksgiving is about eating until you hate yourself.” I mean, that’s just ridiculously funny right there. Anyway, we relaxed and spaced out for about an hour or so.
After that, it was on to a nice, simple dessert…pumpkin and apple crumb pie with whip cream and ice cream…basked by the amazing folks at Fairway.
The best part of the meals…Natalie loved the turkey and pumpkin pie (both firsts for a ;picky little girl). Liam was good, too. And I think Vera enjoyed it. All-in-all, a pretty good day.  Then to top it off, Natalie finally lost her third tooth (literally almost a year after the first 2 came out). Had to fish it out of the drain pipe, but it was worth it…even if it cost me $5 (what??)!

Hope you all had a great day as well. Here are a few more pics from the day…


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