ScoutCR

Made this dish and it is great! I did add some chicken breast cubed as my wife is not a big fan of chicken thighs . I can't wait to try the leftovers as some have mentioned it is even better after being in the fridge overnight.

I mostly followed the recipe. I am allorgic to mushrooms, so I used cream of celery soup and added sliced black olives which give me the texture of mushrooms and it was really good. I will most likely make it again.

I like spice and this recipe brought the heat because I used my homemade Salsa with lots of jalapeno. I did use chicken loins as my meat which was the perfect portions. I also put my taco seasoning in a quart bag and coated the chicken loins completely. This is a keeper

I made this as listed and it was great, but I thought I may trying a few different ideas. I raised the temp to 140 for 30 minutes and the shrimp were even more tender. Being from MD I put in butter and old bay instead of the lemon and that was a great more traditional flavor for me. I also made a variation with butter and Franks Red Hot sauce and I had Buffalo Shrimp! I did leave the Buffalo Shrimp cook for 45 minutes, but anytime from 30 min to 1 Hr works fine with the shrimp. Sous Vide all the way!

I made this recipe last night so I have not tried the eggs yet. I thought they were easy to make. I used a jar of Sport peppers and a fresh sliced Jalapeno from my garden. I can't wait to try these in about 4-5 days

The taste is great but mine turned out a little soupy. I used fresh spinach and boiled it so maybe I did not get it drained enough. I also put diced ham, pinch of salt, pepper, garlic powder, and onion powder with the cream sauce. I will make this again!