What’s Cooking in my Kitchen? New Recipes!

Thank you for sharing!

This week, I have been hard at work cooking in my kitchen. So, I have some new recipes share with you. Check out my Macaroni & Cheese, Chicken Chile Verde, Pork Tenderloin, and Black Bean Soup recipes. I see an amazing week ahead with some delicious meals!

Cooking is my passion and I love to share my recipes with you. So, here’s what I’m serving up this week.

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New Recipes to Share

Some recipes, like Macaroni and Cheese, I’ve been making for years. Others, like Salsa Verde Chicken are newer to me. The main thing these recipes have in common is that they are all delicious, but easy to make.

If you have an issue with chicken overcooking in the slow cooker, use large, frozen half-breasts in your recipes instead of thinner breast fillets. If your mornings are hectic, place all the ingredients in the slow cooker crock the night before so that all you have to do it pop it in the slow cooker and set the timer.

So, What’s Cooking?

Macaroni and Cheese

Macaroni and Cheese is one of my favorite meals to make. My husband has yet to meet a cheesy sauce he doesn’t like. To change things up, sometimes I add diced ham or sausage to this recipe.

For a smoked version of Macaroni & Cheese, it’s here: https://thefeatherednester.com/smoked-macaroni-cheese/

When reheating the leftovers in the microwave, either use the reheat function or 30-second cycles. If you reheat it too quickly, the oil in the sauce separates leaving you with an oily sauce. Low and slow is how you want to reheat this.

Macaroni and Cheese

This Macaroni and Cheese is simply crazy good! It's rich and creamy with the perfect blend of cheesiness.

Check out this recipe

Chicken Chile Verde

If you have a smaller family, you’ll get two meals out of this recipe. Or you can double it and have a make once, eat twice meal. This Chicken Chile Verde makes great tacos and later you can make Chicken Enchiladas with it.

Chicken Chile Verde (Instant Pot or Slow Cooker Recipe)

This Chicken Chile Verde is a cook once, eat again meal. Make it early in the week and you can use the chicken to create other meals, such as Chicken Enchiladas or Chicken Cobb, later that week. 

Check out this recipe

Black Bean Soup

When I’m pressed for time, I double this recipe and use the leftovers for lunch during the week. My favorite toppings are crushed tortilla chips and sour cream.

If you like your black bean soup with a real kick, use the original version of Rotel. If you’ll be serving kids, or those who prefer more mild food, be sure to get the mild version of Rotel. It is definitely spicy with the original!

Black Bean Soup

This is a really versatile recipe. You can easily spice it up by using original Rotel instead of the mild version. It can be adapted to make it vegan (leave out the bacon and use vegetable broth) friendly. I like my soup a little creamy so I use the blender to mix the last can of beans with broth until creamy. 

Check out this recipe

Roasted Pork Tenderloin

Celebrate these last winter days by making a real comfort meal, like a roast with mashed potatoes. Here I’m sharing my pork tenderloin recipe. What a delicious meal to serve on a Saturday or Sunday evening! After smelling this roasting all afternoon, everyone will bring their appetite to the table.

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Roasted Pork Tenderloin

When we were researching our new kitchen appliances, the pork tenderloin made in the Thermador steam oven sold me on it. Steam creates a tender and moist tenderloin. For a flavorful roast, use a pre-marinated one from the store or brine it yourself for at least 30 minutes.

Prep Time5 mins

Active Time1 hr

Total Time1 hr 5 mins

Course: Main Course

Materials

• 2 pounds boneless pork loin roast pre-marinated or brined
• ½ cup white wine

Instructions

• Bring roast to room temperature by pulling it out of the fridge, opening the wrapping, and letting it sit for 30 minutes. Preheat oven to 350 degrees. Drain marinade or brine from roast, rinse it well, and dry with paper towels. When it’s dry, rub with olive oil on all sides. 
• Place pork loin in the oven, elevated in a v-rack or placed over thickly sliced onions. If using a conventional oven add ½ cup of water to the pan.
• While baking, turn and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, about 1 hour or until an instant-read thermometer inserted into the center reads 145 degrees.
• Remove roast to a platter. Heat wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

I hope that spring is beginning to make its appearance where you are. Here in California, spring temperatures have arrived.. Although we have more rain forecast, the temperatures should stay mild.

Have a beautiful weekend and make something special!

Check out More Weekly Dinner Menus and Recipes:

• Lighter Weekly Dinner Menu
• February Dinner Meals
• Cook Once Eat All Week Cooking

Shop my Favorite Kitchen Tools! https://www.amazon.com/shop/thefeatherednester