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No hard recipes but I've been cooking a lot of chicken breast with my Anova. My current go-tos for marinades/rubs are:
-"Cajun" with McCormicks cajun seasoning, a bit of seasoning salt, garlic powder and cracked black pepper.
-"Greek" with dried oregano, lemon juice, lemon zest, olive oil, worcestershire sauce, cracked pepper, salt
-"Asian" with soy sauce, lemon, garlic, vinegar, sriracha, brown sugar, a touch of maple syrup
Just coat/marinade both sides of breast. I find it best to let it sit overnight in the marinade except for the dry rub, which doesn't seem to need too much time to sit. Cook at 145F/1hour (2 hours from frozen). Finish with a pan sear/grill and eat.
What I do is buy in bulk, prep as needed, and vacuum seal. That way my wife can just grab stuff out of the freezer, set up the sous vide, and relax/slowly prepare the sides for the cooking time. It frees up the oven which is nice.
Otherwise, I plan on doing a sirloin roast and some eggs soon.
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