Cheesy Squash Casserole

***Update:

The below squash casserole is amazing. Last night I changed it up by swapping the poblano for red bell pepper and used a mixture of yellow crook neck squash, zucchini, and patty pan. I also wanted to make it a bit larger so I used a whole Vidalia onion. I added a bit of dried Italian herbs (basil, oregano, parsley). I added some crushed Ritz crackers to the top. I left out the corn. Equally delicious just slightly different. This recipe is very adaptable, make it your way. Scroll down for more specific instructions.

I love a good southern cheesy squash casserole but wanted to change it up a bit as we are swimming in squash right now. We love spicy food and I have been on a real poblano pepper kick. This casserole has just the right amount of zest without being too hot. If you are looking to change up your summer squash routine or need a fun side for a bbq or potluck, this is your ticket. Plus, it’s so easy to make!

What you need:

1/2 -3/4 cup sour cream

1/2 block cream cheese (4 oz) room temperature

1/2 cup shredded monterrey jack cheese

1/2 cup shredded cheddar cheese

2 tbsp butter

2 tbsp olive oil

1 tsp oregano

salt and pepper

2 small squash or one large

2 small zucchini or one large

1/2 vidalia onion

1 large poblano pepper

2 ears fresh corn, removed from the cob

Begin by adding olive oil and butter to a sauté pan and heating to medium. Toss in your chopped pepper and onion and add a bit of salt and pepper. Stir occasionally while they soften. Add in sliced squash. Add about a tsp of oregano and a little more salt and pepper. When the veggies are all softened (after 10-15 min) turn to low. Now fold in your cream cheese, sour cream, and shredded cheeses. Reserve a bit of extra cheese for the topping. When all the cheese is melted transfer to a baking dish if your current pan isn't suitable for the oven. Stick under the broiler for around 3 minutes to brown the cheese topping. Add crushed chips if you are using them. Enjoy!

Light and Bright Fish Tacos

J and I love cod, it’s a delicious firm and meaty fish. All jokes aside, ever since he read that Cristiano Ronaldo and The Rock make it staples in their diet we have been eating it even more : )

Seriously though, it’s a good and relatively inexpensive option. Cod works very well for fish tacos. I simply bake filets in the oven for 12 minutes (at 400) with a little lemon zest, sea salt, fresh ground pepper, and parsley. The highlight of these tacos is the herby avocado green sauce.

What you need:

1 avocado

1/2 a sweet onion (1 large shallot would also work if you don’t have a vidalia onion)

juice of 1 lemon

1/2-3/4 cup whole parsley

1/2-3/4 cup whole cilantro (meaning stems too)

fresh ground salt and pepper

Put all ingredients into a blender or food processor and purée, that’s it!

I also topped these tacos with shredded cabbage for a little crunch and cucumber and tomato salsa because I had those on hand. For the salsa, I put one cucumber roughly chopped and one cup of cherry tomatoes into the same container that I puréed the avocado sauce in. Some of the herbs and onion juice remained and it was just enough for the salsa. I also added a few slices of pickled jalapeño for some heat (we always have those in the fridge). I gave the blender a few pulses so everything was combined and it turned out very well.

Chicken in Rose, Plum, and Blackberry Sauce

I haven’t shared a new recipe in a while because it has been SO BUSY around here. Between hosting my entire family for a delayed 70th birthday celebration for my mother, the 4th of July, and then breaking ground on our new garage, while also trying to encourage summer reading and keeping the kids entertained….oh and the baby goat we are bottle feeding. We’ve been enjoying take out and very simple tried and true recipes.

However, this weekend we finally had the chance to slow down and just take a weekend for ourselves at home. I adore blackberries, not the kind that come un ripe from South America, but the kind that are grown here-in season and are super sweet and juicy. When I was a kid we had wild blackberries growing behind our barn and my Mom would send us down there with a bucket (true story) and we would fill the bucket and bring it back to her and she would whip up the most delicious blackberry cobbler. I can also remember trail riding with my friends on ponies low enough to the ground that we would just ride by the wild vines and pick them off as we rode and eat them, a sun-warmed blackberry right off the vine is truly a treasure. So blackberries are nostalgic for me and every July/August I get really inspired and excited by them.

Now I have gone and done exactly what I said I wouldn’t do and waxed on and on about my childhood. I will get to the point, the recipe. It’s fun to use fruit in a savory way and I need a break from all the tomatoes and basil. Rosemary and thyme are rampant in the garden right now as well and pair so beautifully with fruit. Here’s what you need:

2 lbs skin on, bone in chicken thighs

olive oil

1 small vidalia onion

Handful of fresh thyme and rosemary (or maybe 4 sprigs rosemary and 6 of thyme)

2 tbsp butter

1/2 cup dry rose

salt and pepper

2 plums, pit removed and quartered

3/4 cup ripe and juicy blackberries

To begin, preheat your oven to 400 degrees and set an oven safe skillet (I like cast iron for this recipe) on medium heat on the stove top. Slice your onion into thin strips and place in the skillet with about 2 tbsp olive oil and begin to sweat. Add a little bit of salt and pepper. Meanwhile rinse and pat dry your chicken thighs and then sprinkle all over with a good amount of salt and pepper. When the onions are translucent move them to the outer edges of the pan and place your chicken thighs skin side down in the skillet. Let them sit for a good 5 minutes so the skin browns and gets crispy, don’t turn them over until you have thoroughly crisped skin.

Flip your chicken over and push the onions around a bit so they don’t burn. Now add your rose. Bring the wine to a simmer and cook for about 5 minutes. Then turn off the heat and add fruit, herbs, plus butter and transfer your skillet to the oven for an additional 15 minutes or until the chicken reaches an internal temp of 165. Remove from the oven and serve with a spoonful of fruit and the delicious sauce. I like to pair this with a garden salad that has a salty cheese like feta or ricotta salata. The herbed corn bread I made earlier this week would also be a nice accompaniment. Enjoy!