35+ Must-Try Friday Sous Vide Recipes to Elevate Your Weekend Dinners

Looking for a way to elevate your Friday night dinners? Sous vide cooking is the perfect solution.

This method uses precise temperature control to cook food to perfection, ensuring your meals are consistently flavorful, tender, and delicious.

Whether you’re a seasoned sous vide chef or a beginner, this collection of 35+ Friday sous vide recipes will help you make the most of your weekend with minimal effort and maximum flavor.

From juicy steaks and seafood to flavorful vegetables and decadent desserts, sous vide is the key to unlocking new levels of taste and texture.

Say goodbye to boring weeknight meals and hello to gourmet dishes that will impress your family and friends!

35+ Must-Try Friday Sous Vide Recipes to Elevate Your Weekend Dinners

Sous vide cooking transforms your Friday nights from ordinary to extraordinary with its ability to deliver tender, juicy, and flavorful dishes every time.

With 35+ recipes to choose from, you can create everything from hearty meats like steak and chicken to vibrant vegetable sides and indulgent desserts.

Whether you’re hosting a dinner party or simply want to treat yourself to a restaurant-quality meal at home, sous vide is a versatile cooking technique that guarantees perfection.

So, why not make your next Friday dinner a sous vide masterpiece? With these recipes, you’ll be sure to impress and satisfy your taste buds in the process!

Sous Vide Salmon with Lemon-Dill Butter

Sous vide cooking transforms salmon into a perfectly tender, flavorful dish with minimal effort. This recipe involves cooking the salmon to the ideal temperature, ensuring it’s moist and flaky. A rich lemon-dill butter sauce elevates the flavors, making it an elegant choice for a Friday night dinner. Perfect for those who love fresh, zesty flavors and a delicate fish texture.

Ingredients:

• 2 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Lemon slices (for garnish)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 130°F (54°C) for a tender, medium-rare salmon.
2. Prepare the Salmon: Season the salmon fillets with olive oil, salt, and pepper. Place the fillets in vacuum-seal bags or use a Ziploc bag with the water displacement method.
3. Sous Vide Cooking: Submerge the sealed bag in the water bath and cook for 45 minutes to 1 hour.
4. Prepare Lemon-Dill Butter: While the salmon cooks, mix together softened butter, lemon juice, chopped dill, and minced garlic in a bowl. Stir well to combine and refrigerate until ready to use.
5. Finishing the Salmon: Once the salmon is cooked, carefully remove it from the bag. Pat it dry with a paper towel.
6. Sear (Optional): For a crisp exterior, heat a non-stick skillet over medium-high heat and sear the salmon fillets for 1-2 minutes on each side.
7. Serve: Plate the salmon fillets, top with a dollop of lemon-dill butter, and garnish with lemon slices.

Sous vide salmon with lemon-dill butter is a sophisticated and easy-to-make dish that impresses with its tender, moist texture. The sous vide method ensures the fish is perfectly cooked every time, while the buttery, tangy sauce adds a burst of flavor. This recipe is a great way to enjoy a healthy and gourmet meal without spending hours in the kitchen. Serve it alongside roasted vegetables or a light salad for a complete meal that feels luxurious yet simple.

Sous Vide Chicken Breast with Garlic Parmesan Cream Sauce

This sous vide chicken breast recipe is the epitome of tender, juicy meat paired with a rich garlic Parmesan cream sauce. By cooking the chicken in a water bath, you guarantee a moist and flavorful result that’s far superior to traditional methods. The decadent cream sauce brings a comforting and indulgent element, perfect for a cozy Friday night dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 145°F (63°C) for perfectly tender chicken breasts.
2. Prepare the Chicken: Season the chicken breasts with olive oil, salt, and pepper. Seal the chicken in a vacuum bag or use the water displacement method with a Ziploc bag.
3. Sous Vide Cooking: Submerge the bag into the water bath and cook for 1.5 to 2 hours.
4. Make the Garlic Parmesan Sauce: In a skillet over medium heat, melt butter. Add minced garlic and sauté for 1-2 minutes. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and thyme, cooking for another 3-4 minutes until thickened.
5. Finish the Chicken: Once the chicken is done cooking, remove it from the bag and pat it dry. Optionally, sear the chicken in a hot skillet for 1-2 minutes on each side to get a golden crust.
6. Serve: Plate the chicken, pour the garlic Parmesan cream sauce over the top, and garnish with freshly chopped parsley.

Sous vide chicken breast with garlic Parmesan cream sauce delivers the juiciest chicken combined with a luscious, creamy sauce. The sous vide method ensures the chicken remains tender and moist, while the rich sauce makes it indulgent and satisfying. This dish is a great choice for a flavorful, comforting meal on a Friday night and can be paired with mashed potatoes, rice, or steamed vegetables to complete the experience.

Sous Vide Beef Tenderloin with Red Wine Reduction

A sous vide beef tenderloin is the ultimate in steak perfection. This recipe involves cooking the tenderloin to your desired level of doneness, ensuring an incredibly tender and juicy piece of beef. A rich, flavorful red wine reduction sauce elevates the dish to restaurant-quality. Perfect for a special Friday night meal or a romantic dinner at home.

Ingredients:

• 2 beef tenderloin steaks (6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup red wine
• 1/4 cup beef broth
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1 tbsp shallots, finely chopped

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 130°F (54°C) for medium-rare, or adjust the temperature to your preferred doneness.
2. Prepare the Beef: Season the beef tenderloin with olive oil, salt, and pepper. Place the steaks in a vacuum bag and seal it.
3. Sous Vide Cooking: Submerge the bag into the water bath and cook for 1.5 to 2 hours.
4. Make the Red Wine Reduction: In a saucepan, heat the red wine, beef broth, garlic, rosemary, and shallots over medium heat. Bring to a simmer and reduce by half, which should take about 10-15 minutes. Stir in butter to finish the sauce.
5. Finish the Beef: Once the beef is done cooking, remove it from the bag and pat it dry. Sear the beef tenderloin in a hot skillet with a bit of oil for 1-2 minutes on each side to create a beautiful crust.
6. Serve: Plate the beef tenderloin and drizzle with the red wine reduction sauce.

Sous vide beef tenderloin with red wine reduction is a luxurious and indulgent dish that is easy to prepare yet feels special. The sous vide technique ensures the beef is cooked to perfection, while the red wine sauce adds depth and sophistication. This dish is ideal for a memorable Friday night dinner, impressing guests or loved ones with its elegance and rich flavors. Pair it with roasted vegetables or a creamy potato dish for an unforgettable meal.

Sous Vide Shrimp Scampi

Sous vide shrimp scampi is an elevated version of the classic Italian dish, offering perfectly tender shrimp infused with the rich flavors of garlic, butter, and lemon. Cooking the shrimp sous vide ensures they stay plump and juicy, while the buttery sauce brings out a deliciously bold flavor. This dish is quick to prepare and perfect for a Friday night when you want a gourmet seafood meal with minimal effort.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 2 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Lemon zest for garnish

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 135°F (57°C) for tender and perfectly cooked shrimp.
2. Prepare the Shrimp: Season the shrimp with salt and pepper. Place them in a vacuum-seal bag with the butter, garlic, and white wine.
3. Sous Vide Cooking: Submerge the sealed bag into the water bath and cook for 30-45 minutes.
4. Finish the Sauce: In a skillet, heat the lemon juice and remaining butter over medium heat, allowing it to melt and combine with the shrimp’s cooking juices. Stir in the fresh parsley.
5. Serve: Remove the shrimp from the bag, and transfer them to a plate. Pour the lemon-butter sauce over the top, garnish with lemon zest, and serve immediately.

Sous vide shrimp scampi is an elegant dish that brings a classic recipe to life with enhanced flavors and perfectly cooked shrimp. The sous vide method ensures the shrimp remain tender and juicy, while the garlic butter sauce packs a punch of rich and fresh flavors. Ideal for a quick Friday night meal or a special occasion, this dish pairs wonderfully with pasta, rice, or a light salad.

Sous Vide Pork Chops with Apple Cider Reduction

Sous vide pork chops are incredibly tender and juicy, and when paired with a rich apple cider reduction, they become a comforting, flavorful dish. The sous vide technique ensures the pork is cooked to perfection, while the apple cider reduction adds a hint of sweetness and depth to the savory flavors. This dish is a great way to enjoy a sophisticated meal with a cozy feel on a Friday evening.

Ingredients:

• 2 bone-in pork chops (1-inch thick)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup apple cider
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp unsalted butter
• 1/2 tsp cinnamon
• Fresh thyme for garnish

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 140°F (60°C) for tender and juicy pork chops.
2. Prepare the Pork Chops: Season the pork chops with olive oil, salt, and pepper. Seal them in a vacuum-seal bag.
3. Sous Vide Cooking: Submerge the pork chops in the water bath and cook for 1.5 to 2 hours.
4. Make the Apple Cider Reduction: In a saucepan, combine apple cider, brown sugar, Dijon mustard, cinnamon, and butter. Bring to a simmer and cook until the sauce is reduced by half, about 10 minutes.
5. Finish the Pork Chops: Once the pork chops are cooked, remove them from the bag and pat dry. Sear in a hot skillet with a little oil for 1-2 minutes on each side to develop a golden crust.
6. Serve: Plate the pork chops and drizzle with the apple cider reduction. Garnish with fresh thyme.

Sous vide pork chops with apple cider reduction bring a perfect balance of savory and sweet to your plate. The sous vide method ensures the pork chops are incredibly juicy and tender, while the apple cider reduction adds a delightful depth of flavor with hints of sweetness and spice. This dish is a great choice for a cozy Friday night meal, ideal for pairing with roasted vegetables, mashed potatoes, or a green salad.

Sous Vide Eggplant Parmesan

Sous vide eggplant Parmesan offers a lighter, yet just as flavorful, take on the classic Italian comfort food. By cooking the eggplant sous vide, you achieve a melt-in-your-mouth texture without the need for excessive oil. Layered with marinara sauce, mozzarella, and Parmesan cheese, this dish is a perfect option for a vegetarian Friday night dinner that doesn’t compromise on taste or comfort.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup breadcrumbs (use gluten-free for a GF option)
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 180°F (82°C) for perfectly tender eggplant.
2. Prepare the Eggplant: Season the eggplant slices with salt, pepper, oregano, and garlic powder. Dip each slice into breadcrumbs, followed by a layer of Parmesan cheese.
3. Sous Vide Cooking: Place the eggplant slices in a vacuum-seal bag and drizzle with olive oil. Seal the bag and cook in the water bath for 1 to 1.5 hours.
4. Assemble the Eggplant Parmesan: Once the eggplant is cooked, remove it from the bag. In a baking dish, spread a thin layer of marinara sauce. Layer the eggplant slices, top with mozzarella, and spoon more marinara sauce over the top.
5. Bake: Preheat the oven to 375°F (190°C). Bake the eggplant Parmesan for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil or extra Parmesan cheese before serving.

Sous vide eggplant Parmesan offers a healthier, yet indulgent, alternative to traditional eggplant Parmesan. The sous vide technique ensures the eggplant becomes wonderfully tender and flavorful, without needing to fry it. Combined with marinara sauce and melted cheese, this dish delivers all the comforting flavors of the classic recipe. Perfect for a Friday night vegetarian dinner, it can be served with pasta, garlic bread, or a fresh salad for a complete meal.

Sous Vide Lemon Herb Chicken Thighs

Sous vide chicken thighs are known for their juicy and tender texture, and when marinated with a bright and fresh lemon herb mixture, they become a flavor-packed dish. The sous vide method ensures that the thighs stay moist and full of flavor, while a quick sear in a skillet brings a crisp, golden exterior. This recipe is perfect for a flavorful and easy Friday night dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 lemon (zested and juiced)
• 3 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 tbsp butter (for searing)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 165°F (74°C) for perfectly tender and juicy chicken thighs.
2. Marinate the Chicken: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub the marinade onto the chicken thighs and seal them in a vacuum bag.
3. Sous Vide Cooking: Submerge the bag into the water bath and cook for 2 to 3 hours.
4. Finish the Chicken: After the sous vide cooking, remove the chicken from the bag and pat it dry. Heat butter in a skillet over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until the skin becomes crispy and golden.
5. Serve: Plate the chicken thighs, drizzle with any remaining pan juices, and serve with a side of roasted vegetables or mashed potatoes.

Sous vide lemon herb chicken thighs are a fantastic way to enjoy juicy, flavorful chicken with minimal effort. The sous vide cooking method locks in the moisture, while the bright lemon and fresh herbs elevate the taste of the dish. The searing step adds the perfect crispy finish, making this a delicious and satisfying option for a Friday night meal. Serve with your favorite sides to complete this easy yet impressive dish.

Sous Vide Beef Short Ribs with Red Wine Sauce

Sous vide beef short ribs are a melt-in-your-mouth delicacy, with the long, slow cooking process breaking down the tough meat to make it incredibly tender. Paired with a rich and flavorful red wine sauce, this dish becomes an indulgent and comforting meal, perfect for a Friday night when you want to treat yourself to something special. The sous vide method ensures the short ribs are cooked to perfection, making them juicy and full of flavor.

Ingredients:

• 2 bone-in beef short ribs
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup red wine
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 1 garlic clove, minced
• 1 sprig fresh rosemary
• 1 tbsp butter (for finishing the sauce)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 170°F (77°C) for fork-tender short ribs.
2. Prepare the Short Ribs: Season the beef short ribs with salt and pepper. Seal them in a vacuum bag with a bit of olive oil.
3. Sous Vide Cooking: Submerge the bag into the water bath and cook for 24-36 hours to allow the meat to become tender.
4. Make the Red Wine Sauce: In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add red wine, beef broth, tomato paste, and rosemary. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to reduce by half. Stir in butter for a silky finish.
5. Finish the Short Ribs: After the sous vide cooking is complete, remove the short ribs from the bag and pat them dry. Sear the ribs in a hot skillet with a little oil for 1-2 minutes on each side to develop a beautiful crust.
6. Serve: Plate the short ribs and pour the red wine sauce over them. Serve with mashed potatoes or roasted root vegetables for a complete meal.

Sous vide beef short ribs with red wine sauce are a luxurious dish that feels like a special treat for any Friday night. The sous vide cooking ensures that the beef becomes incredibly tender, while the red wine sauce adds rich, deep flavors. This dish is perfect for a cozy evening or when entertaining guests, and it pairs beautifully with a hearty side. Indulge in this sophisticated and comforting meal that promises a memorable dining experience.

Sous Vide Asparagus with Lemon Butter Sauce

Sous vide asparagus is a great way to prepare this delicate vegetable, preserving its vibrant green color and natural sweetness. The sous vide method ensures the asparagus is tender but still has a slight crispness, while the lemon butter sauce adds a burst of fresh and zesty flavor. This side dish is a perfect accompaniment to any Friday night meal, complementing everything from seafood to steak.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 185°F (85°C) for tender asparagus with a slight crispness.
2. Prepare the Asparagus: Drizzle the asparagus with olive oil, salt, and pepper. Place the asparagus in a vacuum-seal bag or a Ziploc bag using the water displacement method.
3. Sous Vide Cooking: Submerge the bag in the water bath and cook for 15-20 minutes, depending on the thickness of the asparagus.
4. Prepare the Lemon Butter Sauce: In a small bowl, combine melted butter, lemon juice, lemon zest, and chopped parsley.
5. Serve: After cooking, remove the asparagus from the bag and plate. Drizzle with the lemon butter sauce and garnish with extra parsley.

Sous vide asparagus with lemon butter sauce is a fresh and flavorful side dish that enhances the natural sweetness of the vegetable. The sous vide technique ensures that the asparagus is perfectly tender and retains its vibrant color, while the lemon butter sauce adds a bright and zesty finish. This dish pairs wonderfully with any main course and is perfect for a light and elegant Friday night dinner. Enjoy this simple yet refined side for a memorable meal.

Sous Vide Salmon with Dill and Mustard Sauce

Sous vide salmon is a foolproof way to achieve perfectly cooked, flaky fish every time. The sous vide method allows the salmon to retain its moisture while infusing it with the subtle flavors of dill and mustard. Paired with a tangy mustard sauce, this dish becomes a light and healthy Friday night dinner that’s as easy as it is elegant.

Ingredients:

• 2 salmon fillets, skin-on
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp olive oil (for sauce)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 130°F (54°C) for perfectly tender salmon.
2. Prepare the Salmon: Season the salmon fillets with salt, pepper, and olive oil. Sprinkle with fresh dill and seal in a vacuum bag.
3. Sous Vide Cooking: Submerge the salmon fillets in the water bath and cook for 30 to 45 minutes.
4. Prepare the Mustard Sauce: In a small bowl, whisk together Dijon mustard, lemon juice, and olive oil. Adjust seasoning with salt and pepper to taste.
5. Finish the Salmon: Once the salmon is cooked, remove from the bag and gently pat dry. Optionally, you can sear the salmon for 1-2 minutes on the skin side to get a crispy exterior.
6. Serve: Plate the salmon and drizzle with the mustard sauce. Garnish with chopped parsley and additional dill.

Sous vide salmon with dill and mustard sauce is a quick and healthy way to enjoy this delicate fish. The sous vide method ensures the salmon is perfectly tender and moist, while the mustard sauce adds a tangy richness that elevates the flavor. This dish makes an ideal choice for a lighter yet satisfying Friday night meal, perfect for pairing with a fresh salad, roasted vegetables, or quinoa.

Sous Vide Chicken Parmesan

Sous vide chicken Parmesan combines the best of both worlds: juicy, perfectly cooked chicken breasts and crispy breadcrumbs. The sous vide method ensures the chicken remains moist and tender, while the breading develops a crisp, golden crust when finished in the oven. This dish is a comforting, Italian-inspired Friday night dinner that’s quick and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup breadcrumbs (use gluten-free if desired)
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil (for searing)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 140°F (60°C) for perfectly juicy chicken breasts.
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, oregano, and garlic powder. Seal them in a vacuum bag and cook for 1.5 to 2 hours.
3. Prepare the Breading: In a shallow dish, combine breadcrumbs, Parmesan cheese, oregano, and garlic powder.
4. Finish the Chicken: After sous vide cooking, remove the chicken breasts from the bag and pat dry. Heat olive oil in a skillet over medium-high heat. Dredge the chicken in the breadcrumb mixture, then sear for 2-3 minutes on each side until golden brown.
5. Assemble the Chicken Parmesan: Preheat your oven to 400°F (200°C). Place the seared chicken breasts on a baking sheet, top with marinara sauce and shredded mozzarella cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
6. Serve: Plate the chicken Parmesan and garnish with fresh basil. Serve with pasta or a side of garlic bread.

Sous vide chicken Parmesan offers a deliciously tender chicken breast with the crispy, golden breading everyone loves. The sous vide method ensures the chicken remains juicy, while the oven-baked finishing touch gives it a perfectly crispy exterior. This comforting dish makes an excellent Friday night dinner and is sure to satisfy both kids and adults alike. Pair it with pasta, a side salad, or roasted vegetables for a complete meal.

Sous Vide Garlic Butter Steak Bites

Sous vide garlic butter steak bites are a simple yet indulgent dish that’s perfect for any Friday night. The sous vide method ensures that the steak is cooked to perfection—tender and juicy—while the garlic butter adds an extra layer of rich, savory flavor. These bite-sized pieces of steak are great for a quick dinner, appetizer, or sharing platter with friends.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 130°F (54°C) for a medium-rare steak bite.
2. Prepare the Steak: Season the steak cubes with salt, pepper, and a drizzle of olive oil. Seal the steak cubes in a vacuum bag.
3. Sous Vide Cooking: Submerge the vacuum-sealed bag into the water bath and cook for 1 to 1.5 hours.
4. Finish the Steak Bites: After sous vide cooking, remove the steak from the bag and pat dry. Heat butter in a skillet over medium-high heat. Add garlic and sauté until fragrant. Add the steak bites and cook for 2-3 minutes, flipping occasionally, until they develop a nice crust.
5. Serve: Plate the steak bites, drizzle with the garlic butter sauce, and garnish with chopped parsley.

Sous vide garlic butter steak bites are a quick and flavorful way to enjoy steak on a Friday night. The sous vide technique ensures the steak is cooked evenly and remains tender, while the garlic butter adds a rich and aromatic finish. Whether served as an appetizer, a main dish, or alongside your favorite sides, this recipe is a simple yet indulgent treat that’s perfect for any occasion.

Sous Vide Honey Balsamic Glazed Pork Chops

Sous vide pork chops are incredibly juicy and tender, and when paired with a sweet and tangy honey balsamic glaze, they become a mouthwatering Friday night dinner. The sous vide technique ensures the pork chops are cooked perfectly from edge to edge, while the glaze adds a rich, complex flavor that complements the natural taste of the pork. This dish is easy to prepare and makes for a deliciously comforting meal.

Ingredients:

• 2 bone-in pork chops
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 140°F (60°C) for tender and juicy pork chops.
2. Prepare the Pork Chops: Season the pork chops with salt and pepper. Drizzle olive oil on both sides and seal in a vacuum bag.
3. Sous Vide Cooking: Submerge the vacuum bag into the water bath and cook for 1.5 to 2 hours.
4. Prepare the Glaze: While the pork chops are cooking, combine honey, balsamic vinegar, Dijon mustard, garlic, and rosemary in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally, until the glaze thickens.
5. Finish the Pork Chops: After sous vide cooking, remove the pork chops from the bag and pat dry. Heat a skillet over medium-high heat and sear the pork chops for 2-3 minutes on each side until golden brown.
6. Serve: Plate the pork chops and drizzle with the honey balsamic glaze. Serve with roasted potatoes or steamed vegetables.

Sous vide honey balsamic glazed pork chops are a flavorful and tender dish that’s perfect for a Friday night dinner. The sous vide method ensures that the pork chops remain juicy and perfectly cooked, while the honey balsamic glaze adds a touch of sweetness and tang. This dish pairs beautifully with roasted vegetables or mashed potatoes, making it a complete and satisfying meal that’s both easy and impressive to prepare.

Sous Vide Shrimp Scampi

Sous vide shrimp scampi is a quick and flavorful dish that combines succulent shrimp with a garlicky, buttery sauce. The sous vide method allows the shrimp to cook to perfection without being overcooked, resulting in a juicy, tender texture. This dish is light yet indulgent, making it a great option for a Friday night dinner that’s both easy to make and impressive to serve.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 8 oz cooked pasta (optional)

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 140°F (60°C) for perfectly tender shrimp.
2. Prepare the Shrimp: Season the shrimp with salt, pepper, and red pepper flakes. Seal in a vacuum bag with butter, garlic, and lemon juice.
3. Sous Vide Cooking: Submerge the vacuum bag in the water bath and cook for 30 minutes to 1 hour.
4. Finish the Shrimp Scampi: After sous vide cooking, remove the shrimp from the bag. In a skillet, melt the butter over medium heat. Add the shrimp and cook for 1-2 minutes to brown slightly.
5. Serve: Toss the shrimp in the butter sauce and sprinkle with chopped parsley. Serve over pasta, rice, or enjoy as is with a side of crusty bread.

Sous vide shrimp scampi is a delicious and easy way to enjoy this classic dish. The shrimp come out perfectly tender and juicy, while the garlic butter sauce is rich and flavorful. It’s the perfect dish for a relaxed Friday night, whether you serve it with pasta or as a standalone appetizer. This recipe offers a delightful balance of flavors, making it an ideal option for seafood lovers.

Sous Vide Vegetable Medley with Garlic Herb Butter

Sous vide vegetable medley with garlic herb butter is a simple yet elegant side dish that highlights the natural flavors of a variety of fresh vegetables. The sous vide method ensures the vegetables are tender but still have a slight crispness, and the garlic herb butter enhances their flavor with a rich, savory finish. This dish is a great way to add color and flavor to your Friday night dinner.

Ingredients:

• 1 cup baby carrots
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat Sous Vide: Set your sous vide machine to 185°F (85°C) for perfectly tender vegetables.
2. Prepare the Vegetables: Season the baby carrots, broccoli, and cauliflower with olive oil, salt, and pepper. Seal in a vacuum bag.
3. Sous Vide Cooking: Submerge the vacuum-sealed bag in the water bath and cook for 45 minutes to 1 hour.
4. Prepare the Garlic Herb Butter: In a small bowl, mix the melted butter with minced garlic, thyme, and parsley.
5. Finish the Vegetables: After cooking, remove the vegetables from the bag. In a skillet, sauté the vegetables for 2-3 minutes in the garlic herb butter until golden and aromatic.
6. Serve: Plate the vegetables and drizzle with the remaining garlic herb butter. Serve as a side dish to any main course.

Sous vide vegetable medley with garlic herb butter is a vibrant and flavorful side dish that enhances any Friday night meal. The sous vide method ensures the vegetables retain their natural flavors and crisp-tender texture, while the garlic herb butter adds richness and depth. This dish is simple to prepare, yet it makes an elegant and colorful addition to your dinner table, perfect for pairing with meats, seafood, or pasta.

Note: More recipes are coming soon!