Midweek Meals

New recipe and reader faves 🌞

Happy Wednesday. Today I’m in your inbox with a new recipe, reader faves, and a few of my faves from the archive to keep you warm on this chilly Wednesday.

I’m really excited because I got a new camera specifically for video which means I’ll be sharing lots more video recipes in the future! Here’s one I did recently (without the new camera!). I’m so excited to start giving everyone more of a glimpse into my kitchen. Tonight, I’ll be filming my recipe for a pork tenderloin with red wine sauce. I made it before and it was amazing!

@triedandtruerecipesEasy enough for a weeknight, stunning enough to be a main at your next dinner party 😜 recipe below 👇 4 chicken leg quarters (about 2 to 3 pounds total) 1 tablespoon plus 2 teaspoons extra virgin olive oil 8 ounces baby bella mushrooms (scrubbed and sliced) 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced crosswise) 1 Vidalia onion (peeled, halved, and thinly sliced) ¼ cup champagne vinegar (or use white wine vinegar) 1½ cups chicken stock 4-6 sprigs thyme ½ cup crème fraîche (or heavy cream) 1 cup frozen peas Fresh thyme leaves (optional, for serving) Salt and pepper Cook the chicken: Preheat the oven to 400ºF. Pat the chicken dry and season with 1 teaspoon of kosher salt per pound of chicken and ½ teaspoon of black pepper per pound of chicken. Heat 1 tablespoon extra virgin olive oil over medium heat in a skillet. Once hot, add the chicken–in batches if needed–and cook without moving for 5 minutes. Flip and cook for an additional 1 to 2 minutes. Transfer the chicken to a plate and leave the skillet on medium. Sauté the mushrooms and leeks: Add the sliced mushrooms to the hot skillet and cook for 6 to 8 minutes to allow the water to cook off the mushrooms. Once the moisture in the skillet evaporates, add 2 teaspoons extra virgin olive oil and a pinch of salt and pepper. Add the sliced onion and leeks to the mushrooms and cook for 10 to 12 minutes, stirring regularly until softened. Taste and season with salt and pepper. Add the champagne vinegar and the chicken stock to the skillet and bring to a boil. Cook for 3 to 4 minutes. Remove from heat. Braise the chicken: Transfer the vegetable mixture to a large baking dish or roasting pan. Arrange the chicken legs, skin-side up, on top of the vegetables. Add the thyme sprigs on top of the chicken. Transfer to the oven and cook, uncovered, for 45 minutes or until an instant-read thermometer reaches 165ºF in the thickest part of the chicken leg. Finish the sauce: Remove the baking dish from the oven but leave the oven at 400ºF. Remove and discard the spent thyme sprigs. Transfer the cooked chicken legs to a plate. Add crème fraîche and frozen peas to the sauce and whisk until the crème fraîche melts. Add a pinch of salt and pepper. Transfer to the oven for 5 minutes to cook the peas. Remove from the oven. You can skim off any excess chicken fat from the top of the sauce and discard it if you prefer. Taste the sauce and season with more salt and pepper if needed. To serve: Arrange the cooked chicken on top of the sauce. Garnish with a few fresh thyme leaves. Enjoy! #fyp #foru #recipesoftiktok #food #cooking #foodblogger #recipesforyou #viral #chickenrecipes #dinnerideas #easymeals #foodies #fypシ #contentcreator

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NEW RECIPE

Air Fryer Lemon Pepper Chicken Tenders

The chicken tenders that I just can’t stop eating! I was obsessed with the lemon pepper chicken wings that I just had to make them into tenders!

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One-Pot Lemon Chicken with Beans

Thank you so much, Kristen! I’m so thrilled you loved this one and that you can trust me with all your chicken thigh needs! :)

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Shaved Fennel and Arugula Salad

Thank you for the 5-star review, Nancy! I absolutely love this salad, and I can’t get enough of the blood orange vinaigrette. YUM.

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Braised Chicken with Creamy Leeks

Woohoo! Thank you so much for sharing! I want to braise everything in this creamy leek sauce…it’s SO good! I’m happy you enjoyed it!

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WINTRY FAVES

Brrr…it’s cold! Here are some ideas to warm you up.

Curry Butternut Squash Soup

Spicy, rich, fragrant and perfect for a cold day. The crisp pistachios and chickpeas on top just add the best texture to this velvety soup!

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Chicken and Dumplings

If you need something to warm you up, look no further than chicken and dumplings. True stick-to-your-ribs comfort!

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Easy, Creamy Chicken Gnocchi Soup

A rotisserie chicken makes this a great midweek meal option! It’s so comforting and cozy and perfect for a cold winter night!

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Spicy Beef and Vegetable Stew with Roasted Red Peppers

Spicy, hearty and loaded with veggies and tender beef. A perfect meal!

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Lamb Ragù with Pasta

Is pasta ever the wrong choice? I don’t think so. This lamb ragù comes together pretty quickly but still delivers big flavors.

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That’s it for today! I hope everyone has a great rest of the week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! Byeeeeeee! 💖💖

-kylie

And if none of these recipes caught your eye, you can use the button below to view my full archive of recipes.