I haven't made any totally new recipes lately, but I have remade a few things so I thought I'd put up a quick post with some comments on the ones I remade:
Spicy Honey-Brushed Chicken Thighs
I made this when my mom and step-dad were in town. It was a little on the spicy side (but they both finished what was on their plates!) so you might want to cut the cayenne a little bit if people aren't big fans of very spicy food. I served it with roasted potatoes and onions, a much better side dish for it than carrots. Otherwise though, I didn't make any changes to the recipe.
Thai Chicken Sauté
I made this one again tonight. I used regular rice instead of boil-in-bag rice, and I bought chicken breasts instead of chicken tenders and just chopped them up into strips. It came out just as good, and took maybe 2 extra minutes to chop the chicken.
Curry Butternut Squash Soup
I made this one when my mom and step-dad were in town too. I've tweaked the recipe a bit since the first time I made it. Now, I like to add acorn squash along with the butternut squash. I end up using around 6 cups of water instead of 4 when I do this, but we all really liked the flavor it added. I also use a hand/immersion mixer instead of the blender now, which simplifies things quite a bit. If you don't have one, the blender is still fine. You'll just have to blend in batches because of the extra volume.
That's about it on the cooking front. I recently ordered some spices from penzeys.com, and I can't wait to use them. I got some dried Tien Tsin chili peppers, which I want to try in the Thai-inspired Chicken Soup recipe. I also got some Szechuan peppercorns, but I'm not quite sure what I'm going to do with them yet, and some French grey sea salt, which I also am not quite sure what to do with yet. I'm sure inspiration will strike me soon though.