diff --git a/categories/index.html b/categories/index.html index 9a3c890..8db8a65 100644 --- a/categories/index.html +++ b/categories/index.html @@ -1,10 +1,10 @@ Categories

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footer part \ No newline at end of file diff --git a/categories/main-dish/index.html b/categories/main-dish/index.html index c5b3e14..6a85698 100644 --- a/categories/main-dish/index.html +++ b/categories/main-dish/index.html @@ -1,10 +1,10 @@ Main Dish

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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Main Dish


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/categories/sides/index.html b/categories/sides/index.html index cc6ef2e..71e3158 100644 --- a/categories/sides/index.html +++ b/categories/sides/index.html @@ -1,10 +1,10 @@ Sides

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Drop Biscuits

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Drop Biscuits

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Cookbook

I have always wanted to have a digital cookbook that i can use on a tablet. I have tried several different ways to make this happen. Hugo is how this now comes together. Its all then hosted on Github.io.

If you want to see some of the other things I am working on, check out my github page!

\ No newline at end of file diff --git a/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html b/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html index 4b1f20b..38fcd5e 100644 --- a/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html +++ b/recipies/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html @@ -1,10 +1,10 @@ Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella


Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

Sun-Dried Tomato Pasta with Chicken and Mozzarella


Ingredients

sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
  • 1 cup Mozzarella cheese, shredded
  • ¼ teaspoon red pepper flakes

Instructions

  1. In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil.
  2. Remove the sun-dried tomatoes from the skillet when done.
  3. Season sliced chicken with salt and paprika.
  4. Add the chicken to the skillet and cook on high heat.
  5. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  6. Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  7. Add spices: basil, crushed red pepper flakes, salt.
  8. Add cooked and drained penne pasta and stir to combine.

Posted: Wed Sep 28, 2022

Word Count: 130 Words

Tags

diff --git a/recipies/chicken-tikka-masala/index.html b/recipies/chicken-tikka-masala/index.html index 31ff2ae..2a6e6c0 100644 --- a/recipies/chicken-tikka-masala/index.html +++ b/recipies/chicken-tikka-masala/index.html @@ -1,10 +1,10 @@ Chicken Tikka Masala

Chicken Tikka Masala


Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

Chicken Tikka Masala


Ingredients

Makes 6 servings

  • 6 garlic cloves, finely grated
  • 4 tsp. finely grated peeled ginger
  • 4 tsp. ground turmeric
  • 2 tsp. garam masala
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 Tbsp. kosher salt
  • 2 lb. skinless, boneless chicken breasts, halved lengthwise
  • 3 Tbsp. ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes, like San Marzano
  • 2 cups heavy cream
  • [] 3/4 cup chopped cilantro, plus sprigs for garnish
  • Steamed basmati rice (for serving)

Preparation

Step 1

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Step 2

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Step 3

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Step 4

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Step 5

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Step 6

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Posted: Mon Jun 27, 2022

Word Count: 349 Words

Tags

diff --git a/recipies/drop-biscuits/index.html b/recipies/drop-biscuits/index.html index 0e68dbb..31f880f 100644 --- a/recipies/drop-biscuits/index.html +++ b/recipies/drop-biscuits/index.html @@ -1,10 +1,10 @@ Drop Biscuits

Drop Biscuits


Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

Drop Biscuits


Ingredients

  • 4 ounces cold unsalted butter (1 stick; 115g), cut into 1/4-inch pieces and refrigerated
  • 1 1/2 cups all-purpose flour (8 ounces; 225g)
  • 2 teaspoons baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • 3/4 cup (180ml) whole milk

Directions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal.
  4. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Posted: Mon Jun 27, 2022

Word Count: 230 Words

Tags

footer part \ No newline at end of file diff --git a/recipies/index.html b/recipies/index.html index ce443a3..95ec03b 100644 --- a/recipies/index.html +++ b/recipies/index.html @@ -1,10 +1,10 @@ Recipies

Recipies


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Recipies


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/recipies/instant-pot-pinto-beans/index.html b/recipies/instant-pot-pinto-beans/index.html index d8d0828..2a45e79 100644 --- a/recipies/instant-pot-pinto-beans/index.html +++ b/recipies/instant-pot-pinto-beans/index.html @@ -1,10 +1,10 @@ Instant Pot Pinto Beans

Instant Pot Pinto Beans


Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

Instant Pot Pinto Beans


Notes

  • This one takes around an 1:30 to cook and release the pressue. Plan ahead!

Ingredients

  • 1 pound dry pinto beans
  • 5 1/2 cups water
  • 1 2/3 Tablespoon Better Than Bullion vegetable base
  • salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)

Instructions

  • Rinse off your pinto beans, and drain them using a wire mesh strainer.
  • Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
  • Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
  • Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.

Posted: Mon Jun 27, 2022

Word Count: 134 Words

Tags

diff --git a/recipies/japanese-curry/index.html b/recipies/japanese-curry/index.html index 35718f4..398e271 100644 --- a/recipies/japanese-curry/index.html +++ b/recipies/japanese-curry/index.html @@ -1,10 +1,10 @@ Japanese Chicken Curry

Japanese Chicken Curry


Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a +

Japanese Chicken Curry


Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs (beef, pork, seafood, tofu, mushrooms, or more vegetables; you can increase up to 2 lbs/907 g)
  • kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • freshly ground black pepper
  • 2 carrots
  • 2 onions
  • 1-2 russet potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
  • 1/2 Tbsp ginger (grated)
  • 2 cloves garlic
  • 1 1/2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • 4 cups chicken stock/broth (if you’re careful with sodium intake, you can use water only, or use half stock + half water)
  • 1 apple (I used fuji apple; use as much as you like to add sweetness)
  • 1 Tbsp honey
  • 1/2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • 1 package Japanese curry roux (7-8 oz or 200-230 g; or use all of my homemade curry roux)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp ketchup

Instructions

Prep

Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.

  • Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Cut the potatoes into 1 1/2 inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
  • Grate the ginger and crush the garlic.

Start cooking

  • Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
  • Add the ginger and garlic.
  • Add the chicken and cook until it’s no longer pink.
  • Add the carrot and mix well to coat with oil.
  • Add the chicken broth and bring it to a boil. Chicken broth contains a different amount of salt. If you’re careful with sodium intake or not sure if your chicken stock is too salty, you can use water only, or use half stock + half water. You can always add salt at the end of cooking.
  • Once boiling, using a fine-mesh strainer, skim the scrum and fat from the surface of the broth.
  • Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.
  • Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
  • Add the potatoes and cook until the potatoes are tender, about 15 minutes.
  • Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. Continue with the rest of the blocks.
  • If you’re using homemade curry roux, scoop a ladleful or two of cooking liquid from the curry broth and add it into the curry paste in a saucepan. Add more cooking liquid if necessary and mix well until it’s smooth.
  • Add the roux mixture back into the soup and stir to combine.

To Season the Curry

  • Add soy sauce and ketchup (and any other condiments you’re adding - see the blog post). Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

Posted: Mon Jun 27, 2022

Word Count: 532 Words

Tags

Beans


Instant Pot Pinto Beans

diff --git a/tags/bon-apptite-recipie/index.html b/tags/bon-apptite-recipie/index.html index ebc0afb..5a78b55 100644 --- a/tags/bon-apptite-recipie/index.html +++ b/tags/bon-apptite-recipie/index.html @@ -1,10 +1,10 @@ Bon Apptite Recipie

Bon Apptite Recipie


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Chicken Tikka Masala

Bon Apptite Recipie


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Chicken Tikka Masala

diff --git a/tags/breakfast/index.html b/tags/breakfast/index.html index 62356c6..383369b 100644 --- a/tags/breakfast/index.html +++ b/tags/breakfast/index.html @@ -1,10 +1,10 @@ Breakfast

Breakfast


Drop Biscuits

Breakfast


Drop Biscuits

Chicken


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/curry/index.html b/tags/curry/index.html index 114a72a..c4127dc 100644 --- a/tags/curry/index.html +++ b/tags/curry/index.html @@ -1,10 +1,10 @@ Curry

Curry


Japanese Chicken Curry

Curry


Japanese Chicken Curry

diff --git a/tags/dinner/index.html b/tags/dinner/index.html index 5c546f3..1f0eab2 100644 --- a/tags/dinner/index.html +++ b/tags/dinner/index.html @@ -1,10 +1,10 @@ Dinner

Dinner


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Chicken Tikka Masala

Dinner


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Chicken Tikka Masala

diff --git a/tags/fall/index.html b/tags/fall/index.html index 657cce7..84f1ab9 100644 --- a/tags/fall/index.html +++ b/tags/fall/index.html @@ -1,10 +1,10 @@ Fall

Fall


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Fall


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/index.html b/tags/index.html index 1f0564c..4fd6ba1 100644 --- a/tags/index.html +++ b/tags/index.html @@ -1,10 +1,10 @@ Tags

Tags


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diff --git a/tags/indian/index.html b/tags/indian/index.html index 7ac9e19..ce0afac 100644 --- a/tags/indian/index.html +++ b/tags/indian/index.html @@ -1,10 +1,10 @@ Indian

Indian


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Chicken Tikka Masala

Indian


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Chicken Tikka Masala

diff --git a/tags/itilian/index.html b/tags/itilian/index.html index 07b9367..fafe080 100644 --- a/tags/itilian/index.html +++ b/tags/itilian/index.html @@ -1,10 +1,10 @@ Itilian

Itilian


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Itilian


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/japanese/index.html b/tags/japanese/index.html index f707732..c6190f1 100644 --- a/tags/japanese/index.html +++ b/tags/japanese/index.html @@ -1,10 +1,10 @@ Japanese

Japanese


Japanese Chicken Curry

Japanese


Japanese Chicken Curry

diff --git a/tags/pasta/index.html b/tags/pasta/index.html index 5db8223..b63f786 100644 --- a/tags/pasta/index.html +++ b/tags/pasta/index.html @@ -1,10 +1,10 @@ Pasta

Pasta


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Pasta


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/pressure-cooker/index.html b/tags/pressure-cooker/index.html index 39c0eaf..1d3ea73 100644 --- a/tags/pressure-cooker/index.html +++ b/tags/pressure-cooker/index.html @@ -1,10 +1,10 @@ Pressure Cooker

Pressure Cooker


Instant Pot Pinto Beans

Pressure Cooker


Instant Pot Pinto Beans

diff --git a/tags/side/index.html b/tags/side/index.html index e97d689..c95210b 100644 --- a/tags/side/index.html +++ b/tags/side/index.html @@ -1,10 +1,10 @@ Side

Side


Instant Pot Pinto Beans

Side


Instant Pot Pinto Beans

diff --git a/tags/sides/index.html b/tags/sides/index.html index cc6ef2e..71e3158 100644 --- a/tags/sides/index.html +++ b/tags/sides/index.html @@ -1,10 +1,10 @@ Sides

Sides


Drop Biscuits

Sides


Drop Biscuits

Soup


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Pasta e Fagioli Soup

Fantastic winter soup

diff --git a/tags/summer/index.html b/tags/summer/index.html index 80de1f0..a1abeb8 100644 --- a/tags/summer/index.html +++ b/tags/summer/index.html @@ -1,10 +1,10 @@ Summer

Summer


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Summer


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

diff --git a/tags/tomatoes/index.html b/tags/tomatoes/index.html index 5b7ca12..6179b9c 100644 --- a/tags/tomatoes/index.html +++ b/tags/tomatoes/index.html @@ -1,10 +1,10 @@ Tomatoes

Tomatoes


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Sun-Dried Tomato Pasta with Chicken and Mozzarella

Tomatoes


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Sun-Dried Tomato Pasta with Chicken and Mozzarella