From 5ff8b5c95d9269d79d318561443a444fc1e45e9c Mon Sep 17 00:00:00 2001 From: jtom38 Date: Wed, 26 Oct 2022 00:38:14 +0000 Subject: [PATCH] deploy: b994bdce9235409c3cdd5045dd0fd752a1615c76 --- course/index.html | 3 +- course/main/index.html | 29 ++++++-- course/side-dish/index.html | 15 +++- course/side/index.html | 27 +++++-- course/soup/index.html | 9 ++- cuisine/american/index.html | 53 +++++++++++--- cuisine/index.html | 3 +- cuisine/indian/index.html | 9 ++- cuisine/itialian/index.html | 9 ++- cuisine/itilian/index.html | 11 ++- cuisine/japanese/index.html | 9 ++- index.html | 3 +- .../index.html | 18 +++-- recipes/chicken-tikka-masala/index.html | 9 ++- recipes/crispy-smashed-potatoes/index.html | 11 +-- recipes/drop-biscuits/index.html | 9 ++- recipes/index.html | 71 +++++++++++++++---- recipes/instant-pot-pinto-beans/index.html | 11 +-- recipes/japanese-curry/index.html | 13 ++-- recipes/pasta-e-fagioli-soup/index.html | 11 +-- recipes/pumpkin-chiffon-pie/index.html | 14 ++-- .../index.html | 14 ++-- recipes/spatchcock-smoked-turkey/index.html | 18 +++-- .../index.html | 26 ++++--- tags/bars/index.html | 9 ++- tags/beans/index.html | 9 ++- tags/bon-apptite-recipie/index.html | 9 ++- tags/breakfast/index.html | 9 ++- tags/casserole/index.html | 9 ++- tags/chicken/index.html | 17 ++++- tags/crispy/index.html | 9 ++- tags/curry/index.html | 9 ++- tags/desert/index.html | 15 +++- tags/holidays/index.html | 21 ++++-- tags/index.html | 3 +- tags/pasta/index.html | 17 ++++- tags/pie/index.html | 9 ++- tags/potatos/index.html | 9 ++- tags/pressure-cooker/index.html | 9 ++- tags/pumpkin/index.html | 9 ++- tags/rasperry/index.html | 9 ++- tags/smoker/index.html | 9 ++- tags/sweet-potato/index.html | 9 ++- tags/thanksgiving/index.html | 9 ++- tags/tomatoes/index.html | 11 ++- tags/turkey/index.html | 9 ++- 46 files changed, 484 insertions(+), 149 deletions(-) diff --git a/course/index.html b/course/index.html index e99d925..e344e79 100644 --- a/course/index.html +++ b/course/index.html @@ -3,7 +3,8 @@

Course


Main


Spatchcock Smoked Turkey

Main


Spatchcock Smoked Turkey

+ +

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella

+ + +

Japanese Chicken Curry

Japanese Chicken Curry

+ +

Chicken Tikka Masala

Chicken Tikka Masala

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/course/side-dish/index.html b/course/side-dish/index.html index e792fb4..2deff4b 100644 --- a/course/side-dish/index.html +++ b/course/side-dish/index.html @@ -3,13 +3,22 @@

Side Dish


Raspberry Streusel Bars

These are always a hit

Side Dish


Raspberry Streusel Bars

These are always a hit

+ +

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

+ + diff --git a/course/side/index.html b/course/side/index.html index 12e0be7..86f4934 100644 --- a/course/side/index.html +++ b/course/side/index.html @@ -3,17 +3,34 @@

Side


Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

Side


Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

+ +

Crispy Smashed Potatoes

Crispy Smashed Potatoes

+ +

Drop Biscuits

Instant Pot Pinto Beans

Drop Biscuits

+ +

Instant Pot Pinto Beans

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/course/soup/index.html b/course/soup/index.html index 3a9b520..c56ce31 100644 --- a/course/soup/index.html +++ b/course/soup/index.html @@ -3,6 +3,11 @@

Soup


Pasta e Fagioli Soup

Fantastic winter soup

Soup


Pasta e Fagioli Soup

Fantastic winter soup

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/cuisine/american/index.html b/cuisine/american/index.html index 4210924..ba20767 100644 --- a/cuisine/american/index.html +++ b/cuisine/american/index.html @@ -3,41 +3,76 @@

American


Spatchcock Smoked Turkey

American


Spatchcock Smoked Turkey

+ +

Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

+ +

Raspberry Streusel Bars

These are always a hit

Raspberry Streusel Bars

These are always a hit

+ +

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

+ +

Crispy Smashed Potatoes

Crispy Smashed Potatoes

+ +

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella

+ + +

Drop Biscuits

Instant Pot Pinto Beans

Drop Biscuits

+ +

Instant Pot Pinto Beans

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/cuisine/index.html b/cuisine/index.html index d5f4e96..04a5e7a 100644 --- a/cuisine/index.html +++ b/cuisine/index.html @@ -3,7 +3,8 @@

Cuisine


Indian


Chicken Tikka Masala

Indian


Chicken Tikka Masala

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/cuisine/itialian/index.html b/cuisine/itialian/index.html index 22208cc..b215a3f 100644 --- a/cuisine/itialian/index.html +++ b/cuisine/itialian/index.html @@ -3,6 +3,11 @@

Itialian


Pasta e Fagioli Soup

Fantastic winter soup

Itialian


Pasta e Fagioli Soup

Fantastic winter soup

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/cuisine/itilian/index.html b/cuisine/itilian/index.html index aa86a85..1f86ddc 100644 --- a/cuisine/itilian/index.html +++ b/cuisine/itilian/index.html @@ -3,8 +3,15 @@

Itilian


Sun-Dried Tomato Pasta with Chicken and Mozzarella

Itilian


Sun-Dried Tomato Pasta with Chicken and Mozzarella

+ + + diff --git a/cuisine/japanese/index.html b/cuisine/japanese/index.html index 4b056b6..23b883d 100644 --- a/cuisine/japanese/index.html +++ b/cuisine/japanese/index.html @@ -3,8 +3,13 @@

Japanese


Japanese Chicken Curry

Japanese


Japanese Chicken Curry

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/index.html b/index.html index 156b05d..0cbbc34 100644 --- a/index.html +++ b/index.html @@ -3,5 +3,6 @@


Cookbook

Welcome to the personal cookbook of James Tombleson! This site contains recipies that my family likes to cook and stored in a easy location that we can use on a tablet. The reason this site exists is so we can archive the recipies that we find online. We have had sites go offline and had to use the Wayback Machine to try to recover them. This does not always work so thats why I wanted to make this site. I dont want to lose anymore recipies that my family loves.

With this being a website, we can also share the recipies with family, friends, and now you!

You will be able to find everything that we have stored here! This is a work in progress so things will be added over time.

If you use github and find this helpful, leave a star to let me know you like it!

Theme

The theme is custom and will be seperated from the site at a later time. For now, its sill very much in the works and not something that is ready for primetime.

Built With

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


Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html b/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html index dd284d6..d4534dd 100644 --- a/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html +++ b/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.html @@ -3,11 +3,19 @@

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Missing thumbnail :(

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.

Missing thumbnail :(

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.

See Also


Tombleson Family Cookbook

+Japanese Chicken Curry

Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/chicken-tikka-masala/index.html b/recipes/chicken-tikka-masala/index.html index 6c1371a..4add8a6 100644 --- a/recipes/chicken-tikka-masala/index.html +++ b/recipes/chicken-tikka-masala/index.html @@ -3,7 +3,10 @@

Chicken Tikka Masala

Missing thumbnail :(

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.


Tombleson Family Cookbook

+Cuisine +Course +

Chicken Tikka Masala

Missing thumbnail :(

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.



Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/crispy-smashed-potatoes/index.html b/recipes/crispy-smashed-potatoes/index.html index 17f10f8..85df40b 100644 --- a/recipes/crispy-smashed-potatoes/index.html +++ b/recipes/crispy-smashed-potatoes/index.html @@ -3,9 +3,12 @@

Crispy Smashed Potatoes

Crispy Smashed Potatoes

Missing thumbnail :(

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.

  2. Preheat the oven to 450 degrees F.

  3. Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.

  4. Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.

Notes

  1. I have prepped these ahead of time countless times. What that means is that you parboil your potatoes then once they cool, stick then in the fridge. The day you make these, just smash and roast. It’s a huge time saver and I can’t recommend it more!

Missing thumbnail :(

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.

  2. Preheat the oven to 450 degrees F.

  3. Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper and garlic powder.

  4. Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Remove and serve immediately. If desired, you can serve them with sriracha yogurt dip.

Notes

  1. I have prepped these ahead of time countless times. What that means is that you parboil your potatoes then once they cool, stick then in the fridge. The day you make these, just smash and roast. It’s a huge time saver and I can’t recommend it more!

Tombleson Family Cookbook

+Crispy

Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/drop-biscuits/index.html b/recipes/drop-biscuits/index.html index 7ba906e..5134cc6 100644 --- a/recipes/drop-biscuits/index.html +++ b/recipes/drop-biscuits/index.html @@ -3,7 +3,10 @@

Drop Biscuits

Missing thumbnail :(

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.

Tombleson Family Cookbook

+Cuisine +Course +

Drop Biscuits

Missing thumbnail :(

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.


Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/index.html b/recipes/index.html index 96bfb26..bb09f1f 100644 --- a/recipes/index.html +++ b/recipes/index.html @@ -3,46 +3,93 @@

Recipes


Spatchcock Smoked Turkey

Recipes


Spatchcock Smoked Turkey

+ +

Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

Pumpkin Chiffon Pie

Replace your pumpkin pie with this one

+ +

Raspberry Streusel Bars

These are always a hit

Raspberry Streusel Bars

These are always a hit

+ +

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

Sweet Potato Casserole with Marshmallows & Streusel

Fantastic holiday favorite

+ +

Crispy Smashed Potatoes

Crispy Smashed Potatoes

+ +

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella

+ + +

Pasta e Fagioli Soup

Fantastic winter soup

Drop Biscuits

Instant Pot Pinto Beans

Pasta e Fagioli Soup

Fantastic winter soup

+ +

Drop Biscuits

+ +

Instant Pot Pinto Beans

+ +

Japanese Chicken Curry

Japanese Chicken Curry

+ +

Chicken Tikka Masala

Chicken Tikka Masala

+ +

Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/instant-pot-pinto-beans/index.html b/recipes/instant-pot-pinto-beans/index.html index a44bf55..7e81dc8 100644 --- a/recipes/instant-pot-pinto-beans/index.html +++ b/recipes/instant-pot-pinto-beans/index.html @@ -3,9 +3,12 @@

Instant Pot Pinto Beans

Instant Pot Pinto Beans

Missing thumbnail :(

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.

Missing thumbnail :(

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.

Tombleson Family Cookbook

+Pressure Cooker

Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/japanese-curry/index.html b/recipes/japanese-curry/index.html index 7f9d0cb..5991f3d 100644 --- a/recipes/japanese-curry/index.html +++ b/recipes/japanese-curry/index.html @@ -3,10 +3,13 @@

Japanese Chicken Curry

Japanese Chicken Curry

Missing thumbnail :(

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 1/2 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.

Missing thumbnail :(

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 1/2 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.

Tombleson Family Cookbook

+Chicken

Tombleson Family Cookbook

\ No newline at end of file diff --git a/recipes/pasta-e-fagioli-soup/index.html b/recipes/pasta-e-fagioli-soup/index.html index 0d7840e..ad7885a 100644 --- a/recipes/pasta-e-fagioli-soup/index.html +++ b/recipes/pasta-e-fagioli-soup/index.html @@ -3,10 +3,13 @@

Pasta e Fagioli Soup

Fantastic winter soup

Missing thumbnail :(

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the +Cuisine +Course +

Pasta e Fagioli Soup

Fantastic winter soup

Missing thumbnail :(

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
  • Add the carrots, celery and onion. Cook, stirring occasionally until the -vegetables are softened, about 5 minutes.
  • Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
  • Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
  • Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

Tombleson Family Cookbook

+vegetables are softened, about 5 minutes.
  • Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
  • Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
  • Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.


    • Tombleson Family Cookbook

    \ No newline at end of file diff --git a/recipes/pumpkin-chiffon-pie/index.html b/recipes/pumpkin-chiffon-pie/index.html index 5367827..eae2e87 100644 --- a/recipes/pumpkin-chiffon-pie/index.html +++ b/recipes/pumpkin-chiffon-pie/index.html @@ -3,11 +3,15 @@

    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    Missing thumbnail :(

    Notes

    • Makes one 9" deep-dish pie

    Ingredients

    Crust

    • 12 graham crackers
    • 2 Tbsp. sugar
    • 1/4 tsp. kosher salt
    • 6 Tbsp. unsalted butter, melted, slightly cooled

    Filling and Assembly

    • 1 envelope unflavored gelatin (2½ tsp.)
    • 1 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 3/4 (scant) cup plus 2 Tbsp. sugar, divided
    • 3/4 tsp. kosher salt, divided
    • 3 large egg yolks
    • 3/4 cup whole milk
    • 1 1/4cups unsweetened pumpkin purée (from one 15-oz. can)
    • 3 large egg whites
    • 3/4cup heavy cream
    • 1/4 cup sour cream

    Instructions

    Crust

    1. Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
    2. Transfer to a 9 1/2"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.

    Filling and Assembly

    1. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
    2. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
    3. Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
    4. Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
    5. Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.

    Missing thumbnail :(

    Notes

    • Makes one 9" deep-dish pie

    Ingredients

    Crust

    • 12 graham crackers
    • 2 Tbsp. sugar
    • 1/4 tsp. kosher salt
    • 6 Tbsp. unsalted butter, melted, slightly cooled

    Filling and Assembly

    • 1 envelope unflavored gelatin (2½ tsp.)
    • 1 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 3/4 (scant) cup plus 2 Tbsp. sugar, divided
    • 3/4 tsp. kosher salt, divided
    • 3 large egg yolks
    • 3/4 cup whole milk
    • 1 1/4cups unsweetened pumpkin purée (from one 15-oz. can)
    • 3 large egg whites
    • 3/4cup heavy cream
    • 1/4 cup sour cream

    Instructions

    Crust

    1. Preheat oven to 325°. Pulse graham crackers in a food processor until broken down into fine crumbs (you should have about 2 cups). Set aside 2 Tbsp. graham cracker crumbs for serving. Add sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
    2. Transfer to a 9 1/2"-diameter deep pie dish. Using a measuring cup, press crumbs firmly onto bottom and up sides of dish. Bake crust until fragrant and edges just start to take on color, 20–25 minutes. Transfer to a wire rack and let cool.

    Filling and Assembly

    1. Stir gelatin, cinnamon, nutmeg, a scant ½ cup sugar, and ½ tsp. salt in a small saucepan. Whisk egg yolks and milk in a small bowl to combine, then whisk into sugar mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill until cool, about 10 minutes.
    2. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. With the motor running, gradually add a scant ¼ cup sugar and continue to beat until stiff peaks form, 5–7 minutes.
    3. Mix one-third of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture in 2 additions until incorporated, but don’t overmix.
    4. Pour filling into graham cracker crust; smooth top. Cover and chill overnight.
    5. Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.

    See Also


    Tombleson Family Cookbook

    +Holidays

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/recipes/raspberry-streusel-crumb-bars-recipe/index.html b/recipes/raspberry-streusel-crumb-bars-recipe/index.html index c60e646..59dcd75 100644 --- a/recipes/raspberry-streusel-crumb-bars-recipe/index.html +++ b/recipes/raspberry-streusel-crumb-bars-recipe/index.html @@ -3,11 +3,15 @@

    Raspberry Streusel Bars

    These are always a hit

    Raspberry Streusel Bars

    These are always a hit

    Missing thumbnail :(

    Ingredients

    • 2 2/1 cups (312.5 g) all-purpose flour
    • 2/3 cup (133.33 g) granulated sugar
    • 1/2 teaspoon (0.5 teaspoon) salt
    • 1 cup (227 g) plus 2 tablespoons unsalted butter, divided, cut into ½-inch pieces and at cool room temperature
    • 1/4 cup (55 g) light brown sugar
    • 1/2 cup (40.5 g) old-fashioned rolled oats
    • 1/2 cup (49.5 g) pecans, chopped fine, (2 ounces )
    • 3/4 cup (255 g) raspberry preserves, (8½ ounces)
    • 3/4 cup (90 g) fresh raspberries, (3½ ounces)
    • 1 tablespoon lemon juice

    Instructions

    1. Preheat the oven to 375 degrees F.
    2. Line a 9x13-inch pan with foil so it hands over the edges.
    3. Spray the foil-lined pan with nonstick cooking spray.
    4. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds.
    5. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1½ minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)
    6. Measure 1 1/4 cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.
    7. While the crust is baking, add brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
    8. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
    9. Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep goldne brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking an by lifting the foil extensions. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.

    Notes

    1. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.
    2. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.

    Missing thumbnail :(

    Ingredients

    • 2 2/1 cups (312.5 g) all-purpose flour
    • 2/3 cup (133.33 g) granulated sugar
    • 1/2 teaspoon (0.5 teaspoon) salt
    • 1 cup (227 g) plus 2 tablespoons unsalted butter, divided, cut into ½-inch pieces and at cool room temperature
    • 1/4 cup (55 g) light brown sugar
    • 1/2 cup (40.5 g) old-fashioned rolled oats
    • 1/2 cup (49.5 g) pecans, chopped fine, (2 ounces )
    • 3/4 cup (255 g) raspberry preserves, (8½ ounces)
    • 3/4 cup (90 g) fresh raspberries, (3½ ounces)
    • 1 tablespoon lemon juice

    Instructions

    1. Preheat the oven to 375 degrees F.
    2. Line a 9x13-inch pan with foil so it hands over the edges.
    3. Spray the foil-lined pan with nonstick cooking spray.
    4. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds.
    5. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1½ minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)
    6. Measure 1 1/4 cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.
    7. While the crust is baking, add brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
    8. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
    9. Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep goldne brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking an by lifting the foil extensions. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.

    Notes

    1. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.
    2. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.

    See Also


    Tombleson Family Cookbook

    +Rasperry

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/recipes/spatchcock-smoked-turkey/index.html b/recipes/spatchcock-smoked-turkey/index.html index 72d335f..096025a 100644 --- a/recipes/spatchcock-smoked-turkey/index.html +++ b/recipes/spatchcock-smoked-turkey/index.html @@ -3,13 +3,19 @@

    Spatchcock Smoked Turkey

    Spatchcock Smoked Turkey

    Missing thumbnail :(

    Ingredients

    • 1 15-pound turkey (spatchcocked)
    • 8 Tablespoons salted butter (softened)
    • 4 Tablespoons olive oil
    • 1 Tablespoon coarse kosher salt
    • 1 Tablespoon coarse black pepper

    Instructions

    1. Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great!
    2. Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sided with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.
    3. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it in between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.
    4. Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.
    5. Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.
    6. Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
    7. Carve and serve. Remove the thighs and legs first. Separate the leg and leave whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces and then mix into the thigh meat. Carefully separate and remove the wings and cut at the joints into individual pieces. Run your knife along the central breast line and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!

    Notes

    • Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
    • Don’t forget the gravy! If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end.
    • Switch up flavors. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
    • How To Spatchcock a Turkey

    Missing thumbnail :(

    Ingredients

    • 1 15-pound turkey (spatchcocked)
    • 8 Tablespoons salted butter (softened)
    • 4 Tablespoons olive oil
    • 1 Tablespoon coarse kosher salt
    • 1 Tablespoon coarse black pepper

    Instructions

    1. Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great!
    2. Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sided with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.
    3. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it in between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.
    4. Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.
    5. Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.
    6. Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
    7. Carve and serve. Remove the thighs and legs first. Separate the leg and leave whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces and then mix into the thigh meat. Carefully separate and remove the wings and cut at the joints into individual pieces. Run your knife along the central breast line and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!

    Notes

    • Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
    • Don’t forget the gravy! If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end.
    • Switch up flavors. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
    • How To Spatchcock a Turkey

    See Also


    Tombleson Family Cookbook

    +Holidays +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/recipes/sweet-potato-casserole-with-marshmallows-streusel/index.html b/recipes/sweet-potato-casserole-with-marshmallows-streusel/index.html index 8d7f454..4b7be5f 100644 --- a/recipes/sweet-potato-casserole-with-marshmallows-streusel/index.html +++ b/recipes/sweet-potato-casserole-with-marshmallows-streusel/index.html @@ -3,15 +3,21 @@

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Missing thumbnail :(

    Ingredients

    • 3 to 3 1/4 pounds sweet potatoes*, peeled and chopped into large chunks, see note
    • 2 tablespoons unsalted butter
    • 1/4 cup milk or half and half
    • 1/2 teaspoon ground cinnamon or pumpkin pie spice
    • 2 tablespoons brown sugar
    • salt, to taste

    Instructions

    Mashed Sweet Potatoes

    1.Preheat oven to 375°F. Grease a 2 or 2 ½ quart casserole dish (preferably a rectangle or oval so there’s a decent surface area for the topping; I use an 8×11) and set aside. +Cuisine +Course +

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Missing thumbnail :(

    Ingredients

    • 3 to 3 1/4 pounds sweet potatoes*, peeled and chopped into large chunks, see note
    • 2 tablespoons unsalted butter
    • 1/4 cup milk or half and half
    • 1/2 teaspoon ground cinnamon or pumpkin pie spice
    • 2 tablespoons brown sugar
    • salt, to taste

    Instructions

    Mashed Sweet Potatoes

    1.Preheat oven to 375°F. Grease a 2 or 2 ½ quart casserole dish (preferably a rectangle or oval so there’s a decent surface area for the topping; I use an 8×11) and set aside. Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired. -Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

    Topping

    1. In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
    2. Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don’t burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

    Notes

    • Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.

    MAKE AHEAD TIPS

    • You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
    • You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
    • Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven at 375°F until heated all the way through (30-ish minutes depending on the size of your casserole dish). Or speed it along by microwaving. Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).

    See Also


    Tombleson Family Cookbook

    +Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

    Topping

    1. In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
    2. Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don’t burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

    Notes

    • Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.

    MAKE AHEAD TIPS

    • You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
    • You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
    • Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven at 375°F until heated all the way through (30-ish minutes depending on the size of your casserole dish). Or speed it along by microwaving. Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).


    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/bars/index.html b/tags/bars/index.html index 97e743a..aa024ff 100644 --- a/tags/bars/index.html +++ b/tags/bars/index.html @@ -3,8 +3,13 @@

    Bars


    Raspberry Streusel Bars

    These are always a hit

    Bars


    Raspberry Streusel Bars

    These are always a hit

    + + diff --git a/tags/beans/index.html b/tags/beans/index.html index 59c2658..ee409a0 100644 --- a/tags/beans/index.html +++ b/tags/beans/index.html @@ -3,8 +3,13 @@

    Beans


    Instant Pot Pinto Beans

    Beans


    Instant Pot Pinto Beans

    + +

    Tombleson Family Cookbook

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    Bon Apptite Recipie


    Chicken Tikka Masala

    Bon Apptite Recipie


    Chicken Tikka Masala

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/breakfast/index.html b/tags/breakfast/index.html index b2a0fc3..9e9d343 100644 --- a/tags/breakfast/index.html +++ b/tags/breakfast/index.html @@ -3,6 +3,11 @@

    Breakfast


    Drop Biscuits

    Breakfast


    Drop Biscuits

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/casserole/index.html b/tags/casserole/index.html index 664c7a3..bbffda9 100644 --- a/tags/casserole/index.html +++ b/tags/casserole/index.html @@ -3,8 +3,13 @@

    Casserole


    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Casserole


    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    + + diff --git a/tags/chicken/index.html b/tags/chicken/index.html index 544d7f7..0401337 100644 --- a/tags/chicken/index.html +++ b/tags/chicken/index.html @@ -3,13 +3,24 @@

    Chicken


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    Chicken


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    + + +

    Japanese Chicken Curry

    Japanese Chicken Curry

    + +

    Tombleson Family Cookbook

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    Crispy


    Crispy Smashed Potatoes

    Crispy


    Crispy Smashed Potatoes

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/curry/index.html b/tags/curry/index.html index f91eb8e..d824067 100644 --- a/tags/curry/index.html +++ b/tags/curry/index.html @@ -3,8 +3,13 @@

    Curry


    Japanese Chicken Curry

    Curry


    Japanese Chicken Curry

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/desert/index.html b/tags/desert/index.html index 5ddc7a8..8d84249 100644 --- a/tags/desert/index.html +++ b/tags/desert/index.html @@ -3,13 +3,22 @@

    Desert


    Raspberry Streusel Bars

    These are always a hit

    Desert


    Raspberry Streusel Bars

    These are always a hit

    + +

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    + + diff --git a/tags/holidays/index.html b/tags/holidays/index.html index 4665f3d..b60d63d 100644 --- a/tags/holidays/index.html +++ b/tags/holidays/index.html @@ -3,20 +3,33 @@

    Holidays


    Spatchcock Smoked Turkey

    Holidays


    Spatchcock Smoked Turkey

    + +

    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    + +

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    + + diff --git a/tags/index.html b/tags/index.html index afef96e..f45368b 100644 --- a/tags/index.html +++ b/tags/index.html @@ -3,7 +3,8 @@

    Tags


    Pasta


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    Pasta


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    + + +

    Pasta e Fagioli Soup

    Fantastic winter soup

    Pasta e Fagioli Soup

    Fantastic winter soup

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/pie/index.html b/tags/pie/index.html index b8d2c0e..f430fc2 100644 --- a/tags/pie/index.html +++ b/tags/pie/index.html @@ -3,8 +3,13 @@

    Pie


    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    Pie


    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    + + diff --git a/tags/potatos/index.html b/tags/potatos/index.html index 03bfe3c..a917195 100644 --- a/tags/potatos/index.html +++ b/tags/potatos/index.html @@ -3,8 +3,13 @@

    Potatos


    Crispy Smashed Potatoes

    Potatos


    Crispy Smashed Potatoes

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/pressure-cooker/index.html b/tags/pressure-cooker/index.html index df2b7f6..ebddca6 100644 --- a/tags/pressure-cooker/index.html +++ b/tags/pressure-cooker/index.html @@ -3,8 +3,13 @@

    Pressure Cooker


    Instant Pot Pinto Beans

    Pressure Cooker


    Instant Pot Pinto Beans

    + +

    Tombleson Family Cookbook

    \ No newline at end of file diff --git a/tags/pumpkin/index.html b/tags/pumpkin/index.html index 9608ea3..b47999d 100644 --- a/tags/pumpkin/index.html +++ b/tags/pumpkin/index.html @@ -3,8 +3,13 @@

    Pumpkin


    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    Pumpkin


    Pumpkin Chiffon Pie

    Replace your pumpkin pie with this one

    + + diff --git a/tags/rasperry/index.html b/tags/rasperry/index.html index e05a947..c09b0b0 100644 --- a/tags/rasperry/index.html +++ b/tags/rasperry/index.html @@ -3,8 +3,13 @@

    Rasperry


    Raspberry Streusel Bars

    These are always a hit

    Rasperry


    Raspberry Streusel Bars

    These are always a hit

    + + diff --git a/tags/smoker/index.html b/tags/smoker/index.html index e391f49..96e2f18 100644 --- a/tags/smoker/index.html +++ b/tags/smoker/index.html @@ -3,8 +3,13 @@

    Smoker


    Spatchcock Smoked Turkey

    Smoker


    Spatchcock Smoked Turkey

    + + diff --git a/tags/sweet-potato/index.html b/tags/sweet-potato/index.html index 256048c..e9c0e38 100644 --- a/tags/sweet-potato/index.html +++ b/tags/sweet-potato/index.html @@ -3,8 +3,13 @@

    Sweet Potato


    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    Sweet Potato


    Sweet Potato Casserole with Marshmallows & Streusel

    Fantastic holiday favorite

    + + diff --git a/tags/thanksgiving/index.html b/tags/thanksgiving/index.html index 674c686..bcefda6 100644 --- a/tags/thanksgiving/index.html +++ b/tags/thanksgiving/index.html @@ -3,8 +3,13 @@

    Thanksgiving


    Spatchcock Smoked Turkey

    Thanksgiving


    Spatchcock Smoked Turkey

    + + diff --git a/tags/tomatoes/index.html b/tags/tomatoes/index.html index a8c197b..cd6240a 100644 --- a/tags/tomatoes/index.html +++ b/tags/tomatoes/index.html @@ -3,8 +3,15 @@

    Tomatoes


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    Tomatoes


    Sun-Dried Tomato Pasta with Chicken and Mozzarella

    + + + diff --git a/tags/turkey/index.html b/tags/turkey/index.html index cc349ff..89a4e06 100644 --- a/tags/turkey/index.html +++ b/tags/turkey/index.html @@ -3,8 +3,13 @@

    Turkey


    Spatchcock Smoked Turkey

    Turkey


    Spatchcock Smoked Turkey

    + +