35+ Delicious Saturday Sous Vide Recipes for Effortless Meals

Looking for the perfect way to enjoy your Saturdays without spending hours in the kitchen?

Sous vide cooking offers a simple yet impressive way to create mouthwatering meals with minimal effort.

Whether you’re in the mood for tender steaks, juicy chicken, or even decadent desserts, sous vide provides unparalleled flavor and texture that will elevate any dish.

In this blog post, we’ve gathered over 35 sous vide recipes that are perfect for a laid-back Saturday.

With a wide range of options from breakfast to dinner, these recipes will help you create a stress-free, gourmet experience right in your own kitchen.

So, let’s dive in and explore the magic of sous vide cooking!

35+ Delicious Saturday Sous Vide Recipes for Effortless Meals

Sous vide cooking is the ultimate technique for preparing flavorful, perfectly cooked dishes with minimal effort, making it an ideal choice for your Saturdays.

With over 35 recipe ideas ranging from savory meats to indulgent desserts, there’s something for every taste and occasion.

Whether you’re cooking for family, friends, or simply treating yourself to a delicious meal, these sous vide recipes will make your Saturday both stress-free and memorable.

So, grab your sous vide machine, get cooking, and enjoy the ease and excellence that sous vide brings to your weekend meals!

Sous Vide Bacon-Wrapped Chicken Breasts

Sous vide cooking guarantees moist, juicy chicken breasts, and wrapping them in bacon adds a delightful smoky flavor. This sous vide bacon-wrapped chicken breast recipe is simple, requiring minimal ingredients and cooking time. Perfect for a Saturday meal, the chicken remains tender while the bacon crisps up in the oven.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt and pepper.
3. Wrap each chicken breast with two slices of bacon, securing them with toothpicks if necessary.
4. Place the wrapped chicken breasts into a vacuum-seal bag or Ziploc bag using the water displacement method.
5. Submerge the bag in the preheated water bath and cook for 1.5 to 2 hours.
6. Once the chicken is done, remove it from the bag and pat dry.
7. Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 1-2 minutes on each side, or until the bacon is crispy.
8. Optionally, garnish with fresh herbs like thyme or rosemary.

This sous vide bacon-wrapped chicken breast recipe is the perfect balance of flavors. The chicken is moist and tender from sous vide cooking, while the bacon adds a crispy, smoky exterior. It’s an easy, hands-off recipe that can be prepared in advance and finished off with a quick sear for a restaurant-quality meal. Pair it with a fresh salad or roasted vegetables for a satisfying weekend dinner.

Sous Vide Lemon Herb Salmon

Sous vide lemon herb salmon is a melt-in-your-mouth dish that’s packed with fresh, vibrant flavors. The sous vide method ensures the salmon is perfectly cooked to a tender, flaky texture. With the addition of lemon and herbs, this recipe makes for a light yet flavorful Saturday dinner option.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 lemon slices
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 125°F (51.5°C).
2. Season the salmon fillets with salt, pepper, and minced garlic.
3. Place each salmon fillet into a vacuum-seal bag or Ziploc bag with a slice of lemon, a drizzle of olive oil, and fresh herbs (dill and parsley).
4. Submerge the bag into the water bath and cook for 45 minutes to 1 hour.
5. After the sous vide cooking is complete, carefully remove the salmon from the bag.
6. Optional: Sear the salmon in a hot skillet for 1-2 minutes on each side for a crispy finish.

Sous vide lemon herb salmon is the perfect dish for a relaxing Saturday evening. The sous vide method cooks the salmon gently, ensuring it remains moist and tender while preserving the fresh flavors of lemon and herbs. The recipe is simple yet sophisticated, making it ideal for a healthy dinner that requires minimal effort. Serve with steamed vegetables or a light salad to complete the meal.

Sous Vide Garlic Butter Steak

Sous vide garlic butter steak is a luxurious, easy-to-make dish that is perfect for steak lovers. Using the sous vide method, the steak is cooked to your desired level of doneness and then finished with a rich garlic butter sauce for added flavor. This recipe is great for a Saturday night indulgence.

Ingredients:

• 2 ribeye steaks (1-inch thick)
• 4 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
2. Season the steaks generously with salt and pepper.
3. Place each steak into a vacuum-seal bag or Ziploc bag with 2 tablespoons of butter, garlic cloves, and a sprig of rosemary.
4. Submerge the bags into the water bath and cook for 1.5 to 2 hours.
5. After sous vide cooking, remove the steaks from the bags and pat them dry with paper towels.
6. Heat the olive oil in a skillet over medium-high heat and sear the steaks for 1-2 minutes on each side until a crust forms.
7. In the same skillet, add the remaining butter and garlic, allowing it to melt and infuse the steak with garlic butter.
8. Serve the steaks with the garlic butter sauce.

Sous vide garlic butter steak is a truly indulgent treat that guarantees a perfectly cooked steak every time. The sous vide technique ensures your steak will be cooked precisely to your desired doneness, and the garlic butter sauce adds richness and flavor. Whether you’re celebrating the weekend or simply treating yourself to a delicious meal, this dish is sure to impress with its melt-in-your-mouth tenderness and savory goodness. Pair it with mashed potatoes or a classic Caesar salad for a complete dinner experience.

Sous Vide Pork Tenderloin with Apple Cider Glaze

Sous vide pork tenderloin is a versatile and juicy dish, and when paired with a sweet and tangy apple cider glaze, it becomes the perfect Saturday dinner. The sous vide method ensures the pork remains tender, while the glaze adds a beautiful balance of flavors. This recipe is ideal for those seeking a dish that feels special but requires minimal effort.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup apple cider
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the pork tenderloins generously with salt and pepper.
3. Place the pork tenderloins into a vacuum-seal bag or Ziploc bag.
4. Submerge the bag in the water bath and cook for 2 to 3 hours.
5. While the pork is cooking, prepare the apple cider glaze: In a saucepan, combine apple cider, apple cider vinegar, honey, Dijon mustard, and thyme. Bring to a simmer and cook until reduced by half, about 15-20 minutes.
6. Once the pork is done, remove it from the bag and pat dry.
7. Heat olive oil in a skillet over medium-high heat and sear the pork tenderloins for 1-2 minutes on each side to create a crust.
8. Serve the pork with the apple cider glaze drizzled over the top.

Sous vide pork tenderloin with apple cider glaze is a delightful dish that combines the tenderness of pork with the sweet and tangy flavors of apple cider. The sous vide technique ensures the pork is cooked to perfection, while the glaze enhances the overall flavor profile. This recipe is great for a weekend gathering or a cozy dinner at home. It pairs wonderfully with mashed sweet potatoes or roasted Brussels sprouts for a complete, satisfying meal.

Sous Vide Shrimp Scampi

Sous vide shrimp scampi is a flavorful and elegant dish that’s perfect for a Saturday night. The shrimp are cooked to perfection using the sous vide method, ensuring they’re tender and juicy. The garlicky, buttery sauce is made with fresh lemon and parsley, making it a bright and vibrant meal that’s sure to impress.

Ingredients:

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

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the shrimp with salt, pepper, red pepper flakes (if using), and lemon zest.
3. Place the shrimp in a vacuum-seal bag with 2 tablespoons of butter.
4. Submerge the bag in the water bath and cook for 30 to 45 minutes.
5. While the shrimp are cooking, melt the remaining butter in a saucepan over medium heat.
6. Add the garlic and cook until fragrant, about 1-2 minutes.
7. Pour in the white wine and let it reduce by half.
8. Add the cooked shrimp to the pan and toss to coat in the sauce. Stir in lemon juice and chopped parsley.
9. Serve immediately with a side of pasta or crusty bread to soak up the sauce.

Sous vide shrimp scampi is an elegant and easy dish to prepare for a Saturday night dinner. The sous vide method ensures the shrimp are perfectly tender, while the buttery garlic sauce is full of flavor. This recipe is great for impressing guests or for a quiet, indulgent evening. Pair it with a glass of white wine and a light salad to make it a memorable meal.

Sous Vide Beef Short Ribs

Sous vide beef short ribs are the ultimate comfort food, transforming into a melt-in-your-mouth dish that’s rich and flavorful. Cooking them sous vide ensures they remain tender and juicy, while the searing step adds a caramelized crust that elevates the dish. This recipe is perfect for a Saturday evening when you want to enjoy a hearty, satisfying meal.

Ingredients:

• 4 beef short ribs (about 2 inches thick)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 3 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1 tbsp soy sauce
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C).
2. Season the beef short ribs generously with salt and pepper.
3. Place the short ribs in a vacuum-seal bag along with garlic, rosemary, soy sauce, and beef broth.
4. Submerge the bag in the water bath and cook for 24 to 36 hours for maximum tenderness.
5. After sous vide cooking, remove the short ribs from the bag and pat them dry.
6. Heat olive oil in a skillet over medium-high heat and sear the short ribs for 2-3 minutes on each side to develop a crispy crust.
7. In the same skillet, add brown sugar and balsamic vinegar, cooking until it forms a glaze.
8. Drizzle the glaze over the short ribs and serve.

Sous vide beef short ribs are a luxurious and flavorful dish that’s perfect for a Saturday evening feast. The long sous vide cooking time ensures the meat becomes incredibly tender, while the searing process creates a beautiful crust. The sweet and tangy glaze adds a rich finish to the ribs, making them a satisfying and indulgent meal. Serve with mashed potatoes or roasted vegetables to round out this hearty dish.

Sous Vide Herb-Crusted Rack of Lamb

Sous vide herb-crusted rack of lamb is a show-stopping dish that’s perfect for a weekend celebration or a cozy Saturday dinner. Cooking the lamb sous vide ensures it’s tender and evenly cooked, while the herb crust adds a burst of flavor. This recipe is ideal for those looking to impress guests with a simple yet elegant meal.

Ingredients:

• 1 rack of lamb (8 bones)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup breadcrumbs
• Salt and pepper, to taste
• 2 tbsp Dijon mustard

Instructions:

1. Preheat the sous vide water bath to 135°F (57°C) for medium-rare.
2. Season the rack of lamb with salt and pepper.
3. Place the lamb in a vacuum-seal bag and add olive oil, garlic, rosemary, and thyme.
4. Submerge the bag in the water bath and cook for 2 to 3 hours.
5. Preheat the oven to 400°F (200°C).
6. After sous vide cooking, remove the lamb from the bag and pat it dry.
7. Brush the lamb with Dijon mustard and press the breadcrumbs onto the surface of the meat to create a crust.
8. Roast the lamb in the oven for 10-12 minutes until the crust is golden brown.
9. Slice the rack between the bones and serve.

Sous vide herb-crusted rack of lamb is an impressive and flavorful dish, perfect for a weekend dinner or special occasion. The sous vide method ensures the lamb is perfectly tender and cooked to your desired doneness, while the golden herb crust adds a satisfying crunch and aromatic flavor. This dish pairs wonderfully with roasted vegetables or a fresh salad, creating a balanced and elegant meal that’s sure to wow your guests.

Sous Vide Teriyaki Chicken Thighs

Sous vide teriyaki chicken thighs are a deliciously flavorful and tender dish that’s perfect for a Saturday night dinner. The chicken thighs are marinated in a homemade teriyaki sauce, then cooked sous vide to lock in moisture. The result is juicy, tender chicken with a rich, savory flavor that’s simply irresistible.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tsp cornstarch (optional, for thickening sauce)
• Salt and pepper, to taste

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C).
2. In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, garlic, and sesame oil to create the marinade.
3. Season the chicken thighs with salt and pepper, then place them in a vacuum-seal bag along with the teriyaki marinade.
4. Submerge the bag into the water bath and cook for 1.5 to 2 hours.
5. After cooking, remove the chicken thighs from the bag and pat them dry.
6. Optional: To thicken the teriyaki sauce, transfer the marinade to a saucepan, whisk in cornstarch, and simmer until it thickens.
7. Sear the chicken thighs in a hot skillet, skin-side down, for 2-3 minutes to crisp the skin.
8. Serve the chicken with the teriyaki sauce and a side of rice or stir-fried vegetables.

Sous vide teriyaki chicken thighs are incredibly tender and packed with bold, savory flavors. The sous vide technique allows the chicken to retain its moisture and absorb all the rich teriyaki marinade, creating a deliciously juicy dish. The crispy skin adds texture, and the homemade teriyaki sauce elevates the dish to new heights. This recipe is perfect for a relaxed Saturday dinner with the family or for entertaining guests with minimal effort.

Sous Vide Garlic and Rosemary Lamb Shanks

Sous vide garlic and rosemary lamb shanks are a comforting and flavorful dish that requires minimal preparation but yields a spectacular result. The sous vide method makes the lamb incredibly tender, while the garlic and rosemary infuse the meat with rich, aromatic flavors. This recipe is ideal for a cozy Saturday meal or a celebratory dinner.

Ingredients:

• 2 lamb shanks
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 tbsp olive oil
• 1 cup beef broth
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the sous vide water bath to 160°F (71°C).
2. Season the lamb shanks with salt and pepper.
3. Place the lamb shanks in a vacuum-seal bag along with garlic, rosemary, and beef broth.
4. Submerge the bag into the water bath and cook for 24 to 36 hours, depending on desired tenderness.
5. After cooking, remove the lamb shanks from the bag and pat them dry.
6. Heat olive oil in a skillet over medium-high heat and sear the lamb shanks for 2-3 minutes on each side to develop a golden-brown crust.
7. Garnish with fresh parsley and serve.

Sous vide garlic and rosemary lamb shanks are a truly indulgent dish that’s perfect for a Saturday dinner. The long sous vide cooking time results in fall-off-the-bone tender lamb, while the garlic and rosemary provide an aromatic, savory depth of flavor. The searing step adds a beautiful crust that complements the tender meat. Serve with mashed potatoes or couscous for a hearty and satisfying meal that will impress everyone at the table.

Sous Vide Filet Mignon with Herb Butter

Sous vide filet mignon with herb butter is the ultimate indulgence for a special Saturday night dinner. The sous vide method ensures the steak is perfectly tender and cooked to your desired level of doneness, while the herb butter adds rich, aromatic flavor. This recipe combines elegance and simplicity, making it ideal for a romantic evening or a celebration.

Ingredients:

• 2 filet mignon steaks (6-8 oz each)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat the sous vide water bath to 130°F (54°C) for medium-rare.
2. Season the filet mignon steaks with salt and pepper.
3. Place the steaks in a vacuum-seal bag with olive oil, garlic, thyme, and rosemary.
4. Submerge the bag into the water bath and cook for 1.5 to 2 hours.
5. After sous vide cooking, remove the steaks from the bag and pat them dry.
6. Heat olive oil in a skillet over high heat. Sear the steaks for 1-2 minutes per side to develop a golden-brown crust.
7. Remove the steaks from the skillet and top with herb butter made by melting butter with garlic, thyme, rosemary, parsley, and lemon zest.
8. Serve immediately, garnished with fresh parsley and more herb butter.

Sous vide filet mignon with herb butter is a luxurious and flavorful dish that’s sure to impress. The sous vide technique guarantees a perfectly tender and juicy steak, while the herb butter brings an irresistible richness to the dish. This is the perfect recipe for a romantic evening or any special occasion, offering a sophisticated dining experience with minimal effort. Pair it with roasted vegetables or a light salad for a complete meal.

Sous Vide Salmon with Lemon Dill Sauce

Sous vide salmon with lemon dill sauce is a healthy and flavorful dish, perfect for a light yet satisfying Saturday meal. The sous vide method ensures the salmon remains incredibly moist and flaky, while the zesty lemon dill sauce enhances the natural flavors of the fish. This recipe is simple to make but packed with fresh, vibrant flavors.

Ingredients:

• 4 salmon fillets (6 oz each)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt or sour cream

Instructions:

1. Preheat the sous vide water bath to 125°F (52°C) for tender and flaky salmon.
2. Season the salmon fillets with salt and pepper.
3. Place the fillets in a vacuum-seal bag and add a tablespoon of olive oil to each.
4. Submerge the bag into the water bath and cook for 45 minutes to 1 hour.
5. While the salmon cooks, prepare the lemon dill sauce: whisk together lemon juice, Dijon mustard, honey, Greek yogurt, and fresh dill until smooth.
6. After cooking, remove the salmon from the bag and pat dry.
7. Sear the salmon fillets for 1-2 minutes on each side in a hot skillet for a golden crust, if desired.
8. Serve the salmon fillets topped with the lemon dill sauce.

Sous vide salmon with lemon dill sauce is a perfect blend of delicate flavors and textures. The sous vide cooking method ensures the salmon is tender and moist, while the refreshing lemon dill sauce provides a bright, tangy contrast. This dish is quick to prepare and makes an excellent choice for a light, healthy dinner that still feels indulgent. Serve with a side of steamed vegetables or quinoa for a wholesome, satisfying meal.

Sous Vide Chicken Marsala

Sous vide chicken Marsala is a flavorful twist on the classic Italian dish, where tender, juicy chicken is paired with a rich, savory Marsala wine sauce. Using the sous vide method ensures the chicken is perfectly cooked, while the sauce is infused with deep, robust flavors. This recipe is ideal for a comforting yet elegant Saturday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup flour (for dredging)
• 8 oz cremini or button mushrooms, sliced
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt and pepper, then dredge lightly in flour.
3. Place the chicken in a vacuum-seal bag with olive oil and vacuum seal.
4. Submerge the bag into the water bath and cook for 1.5 to 2 hours.
5. While the chicken cooks, prepare the Marsala sauce: Heat olive oil in a pan over medium heat, then sauté the mushrooms until tender. Add Marsala wine and chicken broth, bringing to a simmer.
6. Stir in heavy cream and simmer until the sauce thickens, about 5-7 minutes.
7. Once the chicken is done, remove it from the bag and pat dry.
8. Sear the chicken breasts in a hot skillet for 1-2 minutes per side for a golden crust.
9. Serve the chicken topped with the Marsala sauce and garnish with fresh parsley.

Sous vide chicken Marsala is an easy yet decadent dish that brings rich flavors to your Saturday night dinner. The sous vide method ensures the chicken is perfectly tender and juicy, while the Marsala sauce adds a deep, savory flavor. This dish is perfect for a comforting meal, and it pairs wonderfully with mashed potatoes or a side of sautéed greens. Whether you’re cooking for yourself or guests, this recipe is sure to impress.

Sous Vide Beef Short Ribs with Red Wine Sauce

Sous vide beef short ribs with red wine sauce is a rich, flavorful dish that’s perfect for a relaxed Saturday dinner. The sous vide method ensures the short ribs are incredibly tender, with the meat falling off the bone. Paired with a savory, aromatic red wine sauce, this dish feels indulgent but is surprisingly easy to prepare.

Ingredients:

• 4 beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup red wine
• 1 cup beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp butter

Instructions:

1. Preheat the sous vide water bath to 165°F (74°C).
2. Season the short ribs with salt and pepper.
3. Place the short ribs in a vacuum-seal bag with a tablespoon of olive oil and seal.
4. Submerge the bag into the water bath and cook for 24 hours.
5. After cooking, remove the short ribs from the bag and pat dry.
6. In a pan, heat olive oil and sauté the garlic and onion until softened.
7. Add red wine and beef broth, scraping up any bits from the pan. Add thyme and bay leaf, and simmer for 10-15 minutes to reduce and thicken the sauce.
8. Remove the short ribs from the pan and place them on a plate.
9. Stir butter into the sauce for richness, and pour over the short ribs.
10. Serve with mashed potatoes or polenta.

Sous vide beef short ribs with red wine sauce is a luxurious dish perfect for a cozy Saturday evening. The sous vide technique makes the meat incredibly tender, and the red wine sauce adds depth and richness. This dish is ideal for anyone looking to enjoy an indulgent meal without the stress of complicated preparation. Serve it with a side of mashed potatoes or a vegetable medley to complete the meal, and enjoy the tender, flavorful goodness of this incredible dish.

Sous Vide Chicken Parmesan

Sous vide chicken Parmesan is a modern take on the classic Italian favorite, offering perfectly cooked chicken with a crispy, golden crust and rich marinara sauce. The sous vide method ensures the chicken is juicy and tender, making this dish an effortless yet delicious choice for a Saturday night dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 1/4 cup flour
• Olive oil for frying

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the chicken breasts with salt and pepper.
3. Coat the chicken in flour, then dip it into the beaten egg, and finally coat it in a mixture of breadcrumbs and Parmesan cheese.
4. Place the chicken in a vacuum-seal bag and seal it.
5. Submerge the bag in the water bath and cook for 1.5 to 2 hours.
6. After cooking, remove the chicken from the bag and pat dry.
7. Heat olive oil in a skillet over medium-high heat and fry the chicken for 2-3 minutes on each side until the crust is golden brown.
8. Place the chicken in a baking dish, spoon marinara sauce over the top, and sprinkle with mozzarella cheese.
9. Bake in a preheated oven at 375°F (190°C) for 10 minutes or until the cheese is melted and bubbly.
10. Serve with spaghetti or a side of salad.

Sous vide chicken Parmesan takes the classic dish to the next level by ensuring the chicken is perfectly juicy and tender. The crispy, cheesy crust and rich marinara sauce make for a satisfying and flavorful meal. This recipe is easy enough for a weeknight dinner but delicious enough for a special Saturday evening. Serve it with your favorite pasta or a simple salad, and enjoy the comfort of this Italian favorite with minimal effort.

Sous Vide Pork Tenderloin with Apple Cider Glaze

Sous vide pork tenderloin with apple cider glaze is a sweet and savory dish perfect for a fall-inspired Saturday dinner. The sous vide technique ensures the pork is tender and juicy, while the apple cider glaze adds a subtle sweetness that complements the rich flavor of the pork. This dish is both simple and sophisticated.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat the sous vide water bath to 140°F (60°C).
2. Season the pork tenderloin with salt and pepper, and place it in a vacuum-seal bag with olive oil.
3. Seal the bag and submerge it in the water bath. Cook for 2-3 hours.
4. While the pork cooks, prepare the apple cider glaze: In a small saucepan, combine apple cider, Dijon mustard, brown sugar, garlic, and thyme. Simmer over medium heat for 10-15 minutes until the sauce thickens.
5. After cooking, remove the pork from the bag and pat it dry.
6. Heat a skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side.
7. Drizzle the apple cider glaze over the pork and serve.

Sous vide pork tenderloin with apple cider glaze is a simple yet elegant dish that combines savory and sweet flavors. The sous vide cooking method guarantees a tender and juicy pork tenderloin, while the apple cider glaze adds a delightful sweetness that elevates the dish. This recipe is perfect for a cozy Saturday night meal, offering both comfort and sophistication in every bite. Serve with roasted vegetables or mashed potatoes for a complete, satisfying dinner.

Note: More recipes are coming soon!