Recipes We've Been Making Lately

 We have been baking up so many new recipes this summer and fall! Between wanting to make sure none of our CSA veggies went to waste and getting rather sick of our own tried and true recipes we've been turning to the internet more and more for inspiration. 

This baked cod with garlic and herbs that we made with fresh caught pollock was delicious! I used lemon juice (2 Tablespoons) in place of the zest and used dried herbs for fresh and only let it marinate for 30 minutes. 

This pickle recipe (without peppers) and this sweet pickle relish recipe (using 2 small banana peppers in place of the bell peppers). I don't usually like pickles and I thought these were great! So easy too!

I tried this Maple Pecan granola recipe subbing out 1 cup almond slivers and 1 cup pecans for the pecans and using pumpkin seeds, chia seeds, and flax seeds in equal measurements in place of the pumpkin seed amount. It was really good! 

We made these parmesan chicken tenders for dinner one night to go with our pasta and sauce. I had quite a bit more chicken than the recipe called for so I tweaked the amounts and used 1/2 old fashioned oats and 1/2 panko crumbs in place of the quick cooking oats since that's what I had on hand. 

Since the pickles went so fast but no one was eating the relish I looked for some recipes I knew we'd eat that would use the relish in them: the next two recipes fit the bill (in fact I ended up making 3 batches of thousand Island by the time I published this post!)

I made this thousand Island dressing recipe-- though my relish has more juice than most store bought ones so I omitted the added vinegar and used the blender to make it nice and smooth.

I also made this marinade for our chicken-- subbing out yellow mustard for the Dijon (since that is what I had on hand). 

The only photo of the chicken I remembered to take!

We made this ground beef & egg breakfast casserole. We were having it for dinner so I ignored the spices called for in the recipe and sauteed up some peppers, garlic, and onions with the ground beef and used a combination of feta and Romano cheese since that's what I had on hand. It was really good. 

Momfessionals Tomato Cream Sausage Pasta was really good! Though I did sub out 1 cup fat free cottage cheese blended with 1/2 cup heavy cream and used fresh kale and fresh yellow tomatoes. 

We tried this one-pot chicken couscous recipe with leeks and feta-- though I did use just 1.5 Tablespoons of butter and subbed out the leeks for an onion and added a green pepper too. The whole family liked this one a lot. 

I made this Heath cheesecake for Evan's birthday; it was yummy! I think the only thing I did differently was to spoon and spread the ganache topping on rather than drizzle it and I cooked the cheesecake in a water bath though the recipe didn't specify that I had to (it's just how I cook all our cheesecakes!). 

We made this fast and delicious orzo bake one night; though I did brown and add some chicken breasts to ours and just cooked until the chicken was baked through. Unfortunately the orzo was really watery for some reason and we had to drain it in a colander; it tasted good though!

I made a double batch of this recipe so we'd have 2 loaves of sandwich bread on hand (my boys eat a lot of sandwiches!). It was so good that I had a hard time resisting a slice now and then too.

We made Andrea's sour cream noodle bake for dinner one night. I used fat free cottage cheese and threw it through the blender real quick with the sour cream to get rid of the chunks but that is the only change I made to the recipe. The boys loved this one!

We also made this Asian glazed orange chicken -- I didn't have sriracha sauce and used chicken tenderloins in place of the chicken thighs but it tasted great. I added a cornstarch slurry to the juice to help it thicken faster and better. Next time I'd definitely buy orange juice instead of trying to juice the oranges though. We don't have a juicer and it took forever to get a cup of juice out. 

 I made this zucchini, squash, & corn casserole using leftover corn and the zucchini from our CSA box. I did add a bit of mushrooms and made sure to drain the zucchini mixture before adding it to the cheese and breadcrumbs. It was pretty good but I thought it needed some more flavor. 

We tried this Pumpkin Sausage Penne Pasta from Jen and it was a huge hit with the family; so nice and easy to make too.

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