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+Desert on Tombleson Family Cookbookhttps://jtom38.github.io/cookbook/course/desert/Recent content in Desert on Tombleson Family CookbookHugo -- gohugo.ioen-usWed, 28 Sep 2022 06:36:00 -0700Butter Pecan Shortbread & Browned Butter Toffee Fillinghttps://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Ingredients Shortbread 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool 1/2 cup confectioners’ sugar 2 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup chopped pecans (more or less, to taste) crushed toffee pieces (or Heath Bits o’ Brickle), for garnish
+Filling 1/2 cup (1 stick or 113 grams) unsalted butter, browned and cooled to room temperature 2 cup confectioners’ sugar (unsifted) 1 tablespoon heavy cream 1/2 teaspoon vanilla extract pinch of salt 3/4 cup crushed toffee pieces (or Heath Bits o’ Brickle) Instructions Cookies To make the cookies: Preheat oven to 300 degrees.
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-Course on Tombleson Family Cookbookhttps://jtom38.github.io/cookbook/course/Recent content in Course on Tombleson Family CookbookHugo -- gohugo.ioen-usSun, 23 Oct 2022 00:00:00 -0700Mainhttps://jtom38.github.io/cookbook/course/main/Sun, 23 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/main/Sidehttps://jtom38.github.io/cookbook/course/side/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/side/Side Dishhttps://jtom38.github.io/cookbook/course/side-dish/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/side-dish/Souphttps://jtom38.github.io/cookbook/course/soup/Tue, 28 Jun 2022 09:21:26 -0700https://jtom38.github.io/cookbook/course/soup/
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+Course on Tombleson Family Cookbookhttps://jtom38.github.io/cookbook/course/Recent content in Course on Tombleson Family CookbookHugo -- gohugo.ioen-usSun, 23 Oct 2022 00:00:00 -0700Mainhttps://jtom38.github.io/cookbook/course/main/Sun, 23 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/main/Sidehttps://jtom38.github.io/cookbook/course/side/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/side/Side Dishhttps://jtom38.github.io/cookbook/course/side-dish/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/course/side-dish/Deserthttps://jtom38.github.io/cookbook/course/desert/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/course/desert/Souphttps://jtom38.github.io/cookbook/course/soup/Tue, 28 Jun 2022 09:21:26 -0700https://jtom38.github.io/cookbook/course/soup/
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American on Tombleson Family Cookbookhttps://jtom38.github.io/cookbook/cuisine/american/Recent content in American on Tombleson Family CookbookHugo -- gohugo.ioen-usSun, 23 Oct 2022 00:00:00 -0700Spatchcock Smoked Turkeyhttps://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/Sun, 23 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/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 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! Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird.Pumpkin Chiffon Piehttps://jtom38.github.io/cookbook/recipes/pumpkin-chiffon-pie/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/pumpkin-chiffon-pie/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.Raspberry Streusel Barshttps://jtom38.github.io/cookbook/recipes/raspberry-streusel-crumb-bars-recipe/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/raspberry-streusel-crumb-bars-recipe/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 Preheat the oven to 375 degrees F.Sweet Potato Casserole with Marshmallows & Streuselhttps://jtom38.github.io/cookbook/recipes/sweet-potato-casserole-with-marshmallows-streusel/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/sweet-potato-casserole-with-marshmallows-streusel/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.Crispy Smashed Potatoeshttps://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/Fri, 07 Oct 2022 09:30:00 -0700https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/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 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.
Preheat the oven to 450 degrees F.
-Brush a baking sheet with 1 1/2 tablespoons of olive oil.Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/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 In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.Drop Biscuitshttps://jtom38.github.io/cookbook/recipes/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/recipes/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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/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.
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+Brush a baking sheet with 1 1/2 tablespoons of olive oil.Butter Pecan Shortbread & Browned Butter Toffee Fillinghttps://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Ingredients Shortbread 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool 1/2 cup confectioners’ sugar 2 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup chopped pecans (more or less, to taste) crushed toffee pieces (or Heath Bits o’ Brickle), for garnish
+Filling 1/2 cup (1 stick or 113 grams) unsalted butter, browned and cooled to room temperature 2 cup confectioners’ sugar (unsifted) 1 tablespoon heavy cream 1/2 teaspoon vanilla extract pinch of salt 3/4 cup crushed toffee pieces (or Heath Bits o’ Brickle) Instructions Cookies To make the cookies: Preheat oven to 300 degrees.Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/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 In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.Drop Biscuitshttps://jtom38.github.io/cookbook/recipes/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/recipes/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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/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.
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diff --git a/recipes/index.xml b/recipes/index.xml
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Recipes on Tombleson Family Cookbookhttps://jtom38.github.io/cookbook/recipes/Recent content in Recipes on Tombleson Family CookbookHugo -- gohugo.ioen-usSun, 23 Oct 2022 00:00:00 -0700Spatchcock Smoked Turkeyhttps://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/Sun, 23 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/spatchcock-smoked-turkey/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 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! Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird.Pumpkin Chiffon Piehttps://jtom38.github.io/cookbook/recipes/pumpkin-chiffon-pie/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/pumpkin-chiffon-pie/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.Raspberry Streusel Barshttps://jtom38.github.io/cookbook/recipes/raspberry-streusel-crumb-bars-recipe/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/raspberry-streusel-crumb-bars-recipe/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 Preheat the oven to 375 degrees F.Sweet Potato Casserole with Marshmallows & Streuselhttps://jtom38.github.io/cookbook/recipes/sweet-potato-casserole-with-marshmallows-streusel/Fri, 21 Oct 2022 00:00:00 -0700https://jtom38.github.io/cookbook/recipes/sweet-potato-casserole-with-marshmallows-streusel/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.Crispy Smashed Potatoeshttps://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/Fri, 07 Oct 2022 09:30:00 -0700https://jtom38.github.io/cookbook/recipes/crispy-smashed-potatoes/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 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.
Preheat the oven to 450 degrees F.
-Brush a baking sheet with 1 1/2 tablespoons of olive oil.Roasted Chicken Gyros with Tzatziki and Feta Frieshttps://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/Ingredients Chicken 1/2 cup plain full-fat Greek yogurt 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 5 garlic cloves, finely minced or grated 1 tablespoon smoked paprika 1 tablespoon chopped fresh oregano Kosher salt and black pepper 1 1/2 pounds boneless skinless chicken breasts 6 fresh pitas or naan bread, warmed Tzatziki, pickled onions, radish, and lettuce, for serving Feta Fries 1/4 cup extra virgin olive oil 2 garlic cloves, minced or grated 3 tablespoons chopped fresh oregano 1/2 to 1 teaspoon cayenne pepper Kosher salt and black pepper 4 medium russet potatoes, cut into 1/4-inch-thick matchsticks 1/2 cup crumbled feta cheese Instructions To make the chicken.Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/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 In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.Pasta e Fagioli Souphttps://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/Tue, 28 Jun 2022 09:21:26 -0700https://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/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.Drop Biscuitshttps://jtom38.github.io/cookbook/recipes/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/recipes/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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/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.Japanese Chicken Curryhttps://jtom38.github.io/cookbook/recipes/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/recipes/japanese-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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/Ingredients Makes 6 servings
+Brush a baking sheet with 1 1/2 tablespoons of olive oil.Butter Pecan Shortbread & Browned Butter Toffee Fillinghttps://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/butter-pecan-shortbread-browned-butter-toffee-filling/Ingredients Shortbread 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool 1/2 cup confectioners’ sugar 2 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup chopped pecans (more or less, to taste) crushed toffee pieces (or Heath Bits o’ Brickle), for garnish
+Filling 1/2 cup (1 stick or 113 grams) unsalted butter, browned and cooled to room temperature 2 cup confectioners’ sugar (unsifted) 1 tablespoon heavy cream 1/2 teaspoon vanilla extract pinch of salt 3/4 cup crushed toffee pieces (or Heath Bits o’ Brickle) Instructions Cookies To make the cookies: Preheat oven to 300 degrees.Roasted Chicken Gyros with Tzatziki and Feta Frieshttps://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-gyros-with-feta-fries/Ingredients Chicken 1/2 cup plain full-fat Greek yogurt 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 5 garlic cloves, finely minced or grated 1 tablespoon smoked paprika 1 tablespoon chopped fresh oregano Kosher salt and black pepper 1 1/2 pounds boneless skinless chicken breasts 6 fresh pitas or naan bread, warmed Tzatziki, pickled onions, radish, and lettuce, for serving Feta Fries 1/4 cup extra virgin olive oil 2 garlic cloves, minced or grated 3 tablespoons chopped fresh oregano 1/2 to 1 teaspoon cayenne pepper Kosher salt and black pepper 4 medium russet potatoes, cut into 1/4-inch-thick matchsticks 1/2 cup crumbled feta cheese Instructions To make the chicken.Sun-Dried Tomato Pasta with Chicken and Mozzarellahttps://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/Wed, 28 Sep 2022 06:36:00 -0700https://jtom38.github.io/cookbook/recipes/chicken-mozzarella-pasta-with-sun-dried-tomatoes/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 In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet when done. Season sliced chicken with salt and paprika.Pasta e Fagioli Souphttps://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/Tue, 28 Jun 2022 09:21:26 -0700https://jtom38.github.io/cookbook/recipes/pasta-e-fagioli-soup/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.Drop Biscuitshttps://jtom38.github.io/cookbook/recipes/drop-biscuits/Mon, 27 Jun 2022 14:17:21 -0700https://jtom38.github.io/cookbook/recipes/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 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.Instant Pot Pinto Beanshttps://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/Mon, 27 Jun 2022 14:12:49 -0700https://jtom38.github.io/cookbook/recipes/instant-pot-pinto-beans/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.Japanese Chicken Curryhttps://jtom38.github.io/cookbook/recipes/japanese-curry/Mon, 27 Jun 2022 12:59:10 -0700https://jtom38.github.io/cookbook/recipes/japanese-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.Chicken Tikka Masalahttps://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/Mon, 27 Jun 2022 11:30:26 -0700https://jtom38.github.io/cookbook/recipes/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.
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Spatchcock Smoked Turkey
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
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!
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.
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.
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.
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.
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.
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.
