.dockerignore

@@ -0,0 +1,3 @@
+.vscode
+.github
+.git

.drone.yml

@@ -0,0 +1,23 @@
+---
+kind: pipeline
+type: docker
+name: buildLatestImage
+
+steps:
+  - name: buildLatestImage
+    image: plugins/docker
+    settings:
+      repo: jtom38/cookbook
+      username: jtom38
+      password:
+        from_secret: DockerPushPat
+trigger:
+  branch:
+    include:
+      - main
+
+  event:
+    exclude:
+      - pull_request
+
+  

.github/workflows/azure-static-web-apps-wonderful-ocean-060bbf51e.yml

@@ -0,0 +1,45 @@
+name: Azure Static Web Apps CI/CD
+
+on:
+  push:
+    branches:
+      - master
+  pull_request:
+    types: [opened, synchronize, reopened, closed]
+    branches:
+      - master
+
+jobs:
+  build_and_deploy_job:
+    if: github.event_name == 'push' || (github.event_name == 'pull_request' && github.event.action != 'closed')
+    runs-on: ubuntu-latest
+    name: Build and Deploy Job
+    steps:
+      - uses: actions/checkout@v3
+        with:
+          submodules: true
+      - name: Build And Deploy
+        id: builddeploy
+        uses: Azure/static-web-apps-deploy@v1
+        with:
+          azure_static_web_apps_api_token: ${{ secrets.AZURE_STATIC_WEB_APPS_API_TOKEN_WONDERFUL_OCEAN_060BBF51E }}
+          repo_token: ${{ secrets.GITHUB_TOKEN }} # Used for Github integrations (i.e. PR comments)
+          action: "upload"
+          ###### Repository/Build Configurations - These values can be configured to match your app requirements. ######
+          # For more information regarding Static Web App workflow configurations, please visit: https://aka.ms/swaworkflowconfig
+          app_location: "/" # App source code path
+          api_location: "" # Api source code path - optional
+          output_location: "public" # Built app content directory - optional
+          ###### End of Repository/Build Configurations ######
+
+  close_pull_request_job:
+    if: github.event_name == 'pull_request' && github.event.action == 'closed'
+    runs-on: ubuntu-latest
+    name: Close Pull Request Job
+    steps:
+      - name: Close Pull Request
+        id: closepullrequest
+        uses: Azure/static-web-apps-deploy@v1
+        with:
+          azure_static_web_apps_api_token: ${{ secrets.AZURE_STATIC_WEB_APPS_API_TOKEN_WONDERFUL_OCEAN_060BBF51E }}
+          action: "close"

.github/workflows/gh-pages.yml

@@ -0,0 +1,32 @@
+name: github pages
+
+on:
+  push:
+    branches:
+      - master  # Set a branch to deploy
+  pull_request:
+
+jobs:
+  deploy:
+    runs-on: ubuntu-20.04
+    steps:
+      - uses: actions/checkout@v2
+        with:
+          submodules: true  # Fetch Hugo themes (true OR recursive)
+          fetch-depth: 0    # Fetch all history for .GitInfo and .Lastmod
+
+      - name: Setup Hugo
+        uses: peaceiris/actions-hugo@v2
+        with:
+          hugo-version: 'latest'
+          # extended: true
+
+      - name: Build
+        run: hugo --minify
+
+      - name: Deploy
+        uses: peaceiris/actions-gh-pages@v3
+        if: github.ref == 'refs/heads/master'
+        with:
+          github_token: ${{ secrets.GITHUB_TOKEN }}
+          publish_dir: ./public

.gitignore

@@ -0,0 +1,7 @@
+*.lock
+
+public/
+themes/
+config/
+resources/
+.DS_Store

.vscode/settings.json

@@ -0,0 +1,11 @@
+{
+    "cSpell.words": [
+        "changefreq",
+        "Masala",
+        "parenturl",
+        "Spatchcock",
+        "spatchcocked",
+        "Tikka",
+        "webp"
+    ]
+}

Dockerfile

@@ -0,0 +1,16 @@
+FROM alpine:3.18 as build
+
+RUN apk add hugo
+RUN apk add go
+RUN apk add git
+COPY . /app
+WORKDIR /app
+RUN hugo
+
+FROM alpine:3.18
+RUN apk add caddy
+COPY --from=build /app/public /site
+WORKDIR /site
+EXPOSE 1313
+
+ENTRYPOINT [ "caddy", "file-server", "--listen", ":1313" ]

README.md

@@ -0,0 +1,5 @@
+# cookbook
+
+This is my personal Cookbook hosted on Github built with Hugo.
+
+This project has a docker file in it to build a small image that you can deploy where you want.  This uses [caddy](https://caddyserver.com/) for the web server.  The build process will take the project and generate the static files.  These files are used to run the web server.  If you want more information on that process check the Dockerfile.

apple-touch-icon.svg

@@ -1 +0,0 @@
-<svg xmlns="http://www.w3.org/2000/svg" class="ionicon" viewBox="0 0 512 512"><title>Book</title><path d="M202.24 74C166.11 56.75 115.61 48.3 48 48a31.36 31.36 0 00-17.92 5.33A32 32 0 0016 79.9V366c0 19.34 13.76 33.93 32 33.93 71.07 0 142.36 6.64 185.06 47a4.11 4.11 0 006.94-3V106.82a15.89 15.89 0 00-5.46-12A143 143 0 00202.24 74zM481.92 53.3A31.33 31.33 0 00464 48c-67.61.3-118.11 8.71-154.24 26a143.31 143.31 0 00-32.31 20.78 15.93 15.93 0 00-5.45 12v337.13a3.93 3.93 0 006.68 2.81c25.67-25.5 70.72-46.82 185.36-46.81a32 32 0 0032-32v-288a32 32 0 00-14.12-26.61z"/></svg>

archetypes/default.md

@@ -0,0 +1,22 @@
+---
+title: "{{ replace .Name "-" " " | title }}"
+description: Any Subtext you might want to append
+date: {{ .Date }}
+draft: true
+
+tags: []
+categories: []
+image: thumbnail.png
+---
+
+Prep Time: **x minutes**  
+Cook Time: **x minutes**  
+Servings: **~10**  
+
+Original URL: [LINK](www....)
+
+## Ingredients
+
+## Instructions
+
+## Notes

config.yaml

@@ -0,0 +1,120 @@
+baseURL: "https://cookbook.jamestombleson.com"
+languageCode: "en-us"
+title: "Tombleson Family Cookbook"
+#theme: "github.com/jtom38/hugo-cookbook"
+theme: "github.com/CaiJimmy/hugo-theme-stack"
+enableEmoji: true
+
+features: 
+  - "disqus"
+  - "photoswipe"
+  - "opengraph"
+  - "widgets"
+  - "darkmode"
+  - "table of contents"
+  - "search"
+
+# Used to bring the /tags/ forward
+#preserveTaxonomyNames: true
+
+sitemap:
+  changefreq: monthly
+  filename: sitemap.xml
+  priority: 0.5
+
+links:
+  - title: GitHub
+    description: GitHub is the world's largest software development platform.
+    website: https://github.com
+    image: https://github.githubassets.com/images/modules/logos_page/GitHub-Mark.png
+
+permalinks:
+  page: /:slug/
+
+params:
+  mainSections:
+    - recipes
+  featuredImageField: image
+  rssFullContent: true
+  favicon: static/images/favicon.svg
+    
+  sidebar:
+    compact: true
+    emoji: true
+    
+  article:
+    math: false
+    toc: false
+    readingTime: false
+    #license:
+    #  enabled: true
+    #  default: Licensed under CC BY-NC-SA 4.0
+
+  widgets:
+    homepage:
+      - type: search
+      - type: archives
+        params:
+          limit: 5
+      - type: categories
+        params:
+          limit: 10
+      - type: tag-cloud
+        params:
+          limit: 10
+    page:
+      - type: toc
+        
+  colorScheme:
+    # Display toggle
+    toggle: true
+
+    # Available values: auto, light, dark
+    default: auto
+
+  imageProcessing:
+    cover:
+      enabled: false
+    content:
+      enabled: false
+
+menu:
+  main: []
+    #name: title (optional)
+    #weight: -90
+    #params:
+    #  icon: icon-name
+
+
+  social:
+    - identifier: github
+      name: GitHub
+      url: https://github.com/CaiJimmy/hugo-theme-stack
+      params:
+        icon: brand-github
+
+    - identifier: twitter
+      name: Twitter
+      url: https://twitter.com
+      params:
+        icon: brand-twitter
+
+related:
+  includeNewer: true
+  threshold: 60
+  toLower: false
+  indices:
+    - name: tags
+      weight: 100
+    - name: categories
+      weight: 200
+
+
+#params:  
+  # hugo-cookbook params
+  #DisplayRssButton: true
+  ## This tells the theme to use the list display view
+  #UseListRows: true
+
+  ## Enable this line to use the card view
+  #UseCardView: true

content/_index.md

@@ -0,0 +1,8 @@
+---
+menu:
+    main:
+        name: Home
+        weight: -100
+        params:
+            icon: home
+---

content/page/about/index.md

@@ -0,0 +1,24 @@
+---
+title: About
+description: Hugo, the world's fastest framework for building websites
+date: '2019-02-28'
+aliases:
+  - about-us
+  - about-hugo
+  - contact
+license: CC BY-NC-ND
+lastmod: '2020-10-09'
+menu:
+    main: 
+        weight: -90
+        params:
+            icon: user
+---
+
+Welcome to the personal cookbook of [James Tombleson](https://github.com/jtom38/cookbook)!  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](https://web.archive.org/) 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!

content/page/search/index.md

@@ -0,0 +1,13 @@
+---
+title: "Search"
+slug: "search"
+layout: "search"
+outputs:
+    - html
+    - json
+menu:
+    main:
+        weight: -60
+        params: 
+            icon: search
+---

content/recipes/2022/06/chicken-tikka-masala/index.md

@@ -0,0 +1,65 @@
+---
+title: "Chicken Tikka Masala"
+subtitle: 
+date: 2022-06-27T11:30:26-07:00
+draft: false
+
+tags: [Indian, Main, Chicken]
+categories: [Indian]
+image: thumbnail.png
+---
+
+Prep Time: **30 minutes**  
+Cook Time: **60 minutes**  
+Servings: **6**
+
+Original Url: [Click Here](https://www.bonappetit.com/recipe/chicken-tikka-masala)
+
+## Ingredients
+
+- 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.

content/recipes/2022/06/drop-biscuits/index.md

@@ -0,0 +1,33 @@
+---
+title: "Drop Biscuits"
+date: 2022-06-27T14:17:21-07:00
+draft: false
+
+tags: [Breakfast, American, Side, Biscuits]
+categories: [American, Side]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 20 minutes
+Servings: 4
+
+Original Link: [Click Here](https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html)
+
+## 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.
+1. In a large bowl, whisk together flour, baking powder, and salt.
+1. 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.
+1. 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.
+1. Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
+1. 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.
+1. 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.

content/recipes/2022/06/instant-pot-pinto-beans/index.md

@@ -0,0 +1,29 @@
+---
+title: "Instant Pot Pinto Beans"
+date: 2022-06-27T14:12:49-07:00
+draft: false
+
+tags: [Beans, Pressure Cooker, Mexican, Side]
+categories: [Mexican]
+image: thumbnail.png
+---
+
+Prep Time: 10 minutes
+Cook Time: 90 minutes
+Servings: 4 - 8
+
+Original Link: [Click Here](https://www.apinchofhealthy.com/instant-pot-pinto-beans/)
+
+## Ingredients
+
+- 1 pound dry pinto beans
+- 5 1/2 cups water
+- 1 2/3 Tablespoon [Better Than Bullion vegetable base](http://amzn.to/2vtVEXt)
+- 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.

content/recipes/2022/06/japanese-curry/index.md

@@ -0,0 +1,64 @@
+---
+title: "Japanese Chicken Curry"
+date: 2022-06-27T12:59:10-07:00
+draft: false
+
+tags: [Curry, Chicken, Japanses, Main]
+categories: [Japanses, Curry]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 50 minutes
+Servings: 8
+
+Original Link: [Click Here](https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-container-59001)
+
+## 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](https://www.justonecookbook.com/homemade-chicken-stock/)  (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](https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/) (7-8 oz or 200-230 g; or use all of my [homemade curry roux](https://www.justonecookbook.com/how-to-make-curry-roux/))
+- [ ] 1 1/2 Tbsp [soy sauce](https://www.justonecookbook.com/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](https://www.justonecookbook.com/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](https://amzn.to/2KxVavi), [skim the scrum and fat](https://www.justonecookbook.com/how-to-skim-off-the-scum-and-fat-from-soups-and-stocks/) 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](https://amzn.to/3szp2se) 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.

content/recipes/2022/06/pasta-e-fagioli-soup/index.md

@@ -0,0 +1,50 @@
+---
+title: "Pasta e Fagioli Soup"
+subtitle: Fantastic winter soup
+date: 2022-06-28T09:21:26-07:00
+draft: false
+
+tags: [Pasta, Italian, Soup]
+categories: [Italian, Soup]
+image: thumbnail.png
+---
+
+| Prep Time | Cook Time | Servings | Original Link |
+|-----------|-----------|----------|---------------|
+| 30 minutes | 30 minutes | 6 | [Click Here](https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/)
+
+## 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.

content/recipes/2022/09/butter-pecan-shortbread-browned-butter-toffee-filling/index.md

@@ -0,0 +1,53 @@
+---
+title: "Butter Pecan Shortbread & Browned Butter Toffee Filling"
+subtitle: 
+date: 2022-09-28T06:36:00-07:00
+draft: false
+
+tags: [Shortbread, Toffee, Pecan, Christmas Cookies, American, Desert]
+categories: [Christmas Cookies]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 15 minutes
+Servings: 12 Cookies
+
+Original Link: [Link](https://web.archive.org/web/20200918143607/http://bakingdom.com/2013/06/butter-pecan-shortbread-browned-butter-toffee-filling.html)
+
+## 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
+
+1. To make the cookies: Preheat oven to 300 degrees. Line a baking sheet with parchment paper or Silpat mats; set aside.
+2. In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the salt and flour and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the pecans until evenly distributed.
+3. Using your hands, press all of the crumbs together in the bowl until it all forms a cohesive dough.
+4. On a lightly floured surface, roll the cookies out to desired thickness (I did 1/4 of an inch). Cut with desired cookie cutter and place on prepared cookie sheet, about 1.5-inches apart. Sprinkle half of the cookies with toffee bits. Bake for about 15 minutes (for 1/4-inch thickness; adjust time for thicker cookies).
+5. Allow to cool completely before frosting or serving.
+
+### Frosting
+
+1. To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for about 30 seconds. Add the sugar, about 1/2 of a cup at a time, and beat on medium speed until combined. The mixture may be quite dry. Stir in the salt, cream, and vanilla extract until combined. If the frosting is too dry, add more cream until desired consistency is reached. If it’s too runny, beat in more sugar, as needed. Mix on medium high speed for 5 minutes, until fluffy and very light in color. Stir in the toffee bits until evenly distributed.
+2. Assemble: Turn the plain cookies over so they are bottoms up (leave the toffee-topped cookies alone). Place a generous serving of frosting on each upturned cookie, spreading it to the edges. Place a toffee-topped cookie on top of each frosted cookies, pressing down gently.
+3. Serve immediately, and store leftovers in an airtight container for up to a week.

content/recipes/2022/09/chicken-gyros-with-feta-fries/index.md

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+---
+title: Roasted Chicken Gyros with Tzatziki and Feta Fries
+subtitle: More please!
+date: 2022-09-28T06:36:00-07:00
+draft: false
+
+tags: [Chicken, Gyros, Feta, Fries]
+categories: [Main, Greek]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 60 Minutes
+Servings: 6
+
+Original Url: [Link](https://www.halfbakedharvest.com/roasted-chicken-gyros/#wprm-recipe-container-75530)
+
+## 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
+
+### Step 1
+
+To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.
+
+### Step 2
+
+Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.
+
+### Step 3
+
+Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.
+
+### Step 4
+
+Meanwhile, make the fries. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.
+
+### Step 5
+
+Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.
+
+## Notes
+
+- The Fries can take longer to cook. So plan ahead or cook them ahead of time
+- If you have a toaster oven, after the fries have gone in for the first round. You can cook the check in the toaster oven.

content/recipes/2022/09/chicken-mozzarella-pasta-with-sun-dried-tomatoes/index.md

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+---
+title: "Sun-Dried Tomato Pasta with Chicken and Mozzarella"
+subtitle: 
+date: 2022-09-28T06:36:00-07:00
+draft: false
+
+tags: [Pasta, Chicken, Tomatoes, Italian, Main]
+categories: [Italian]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 20 minutes
+Servings: 4
+
+Original Link: [Click Here](https://juliasalbum.com/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
+
+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.

content/recipes/2022/10/crispy-smashed-potatoes/index.md

@@ -0,0 +1,37 @@
+---
+title: "Crispy Smashed Potatoes"
+subtitle:
+date: 2022-10-07T09:30:00-07:00
+draft: false
+tags: ["Potatoes", "Crispy", American, Side]
+categories: [American, Side]
+image: thumbnail.png
+---
+
+Prep Time: 30 Minutes
+Cook Time: 25 Minutes
+Servings: 4
+
+Original Link: [Link](https://www.howsweeteats.com/2019/05/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
+
+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.
+
+1. Preheat the oven to 450 degrees F.
+
+1. 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.
+
+1. 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!

content/recipes/2022/10/pumpkin-chiffon-pie/index.md

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+---
+title: "Pumpkin Chiffon Pie"
+subtitle: Replace your pumpkin pie with this one
+date: 2022-10-21T00:00:00-07:00
+draft: false
+tags: [Pie, Pumpkin, Holidays, Desert, American, Side]
+categories: [Desert, American]
+image: thumbnail.png
+---
+
+Prep Time: **20 minutes**  
+Cook Time: **35 minutes**  
+Servings: 4
+
+Original Url: [Link](https://www.bonappetit.com/recipe/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. 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.

content/recipes/2022/10/raspberry-streusel-crumb-bars-recipe/index.md

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+---
+title: Raspberry Streusel Bars
+subtitle: These are always a hit
+date: 2022-10-21T00:00:00-07:00
+draft: false
+
+tags: [Desert, Bars, Raspberry, American, Side Dish]
+categories: [Desert, American]
+image: thumbnail.png
+---
+
+Prep Time: **20 Minutes**  
+Cook Time: **50 Minutes**  
+Servings: **24 Bars**
+
+Original Url: [Link](https://www.browneyedbaker.com/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
+
+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.

content/recipes/2022/10/spatchcock-smoked-turkey/index.md

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+---
+title: "Spatchcock Smoked Turkey"
+subtitle: 
+date: 2022-10-23T00:00:00-07:00
+draft: false
+
+tags: [Smoker, Turkey, Holidays, Thanksgiving, American, Main]
+categories: [Thanksgving]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 270 Minutes
+Servings: 10 People
+
+Original Link: [Link](https://heygrillhey.com/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
+
+### Step 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!
+
+### Step 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.
+
+### Step 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.
+
+### Step 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.
+
+### Step 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.
+
+### Step 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.
+
+### Step 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.
+- If you want chrispier skin, use **Olive Oil** rather then butter
+- [How To Spatchcock a Turkey](https://heygrillhey.com/how-to-spatchcock-turkey/)

content/recipes/2022/10/sweet-potato-casserole-with-marshmallows-streusel/index.md

@@ -0,0 +1,48 @@
+---
+title: "Sweet Potato Casserole with Marshmallows & Streusel"
+subtitle: Fantastic holiday favorite
+date: 2022-10-21T00:00:00-07:00
+draft: false
+
+tags: [Side Dish, Casserole, Sweet Potato, Thanksgiving, Christmas, American]
+categories: [Desert, Thanksgiving, Christmas]
+image: thumbnail.png
+---
+
+Prep Time: 20 minutes
+Cook Time: 40 minutes
+Servings: ?
+
+Original Url: [Link](https://celebratingsweets.com/sweet-potato-casserole-with-marshmallow-pecan-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.
+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).

content/recipes/2023/01/chicken-and-dumplings/index.md

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+---
+title: "Homemade Chicken and Dumplings"
+subtitle: 
+date: 2023-01-11T06:36:00-07:00
+draft: false
+
+tags: [Chicken, Dumplings, American, Dinner]
+categories: [ American, Dinner]
+image: thumbnail.jpg
+---
+
+Prep Time: **30 Minutes**  
+Cook Time: **45 Minutes**  
+Servings: 8
+
+Original Link: [Link](https://www.browneyedbaker.com/chicken-and-dumplings/)
+
+## Ingredients
+
+### Base
+
+- 1/2 cup (113 g) unsalted butter
+- 1 yellow onion, finely chopped
+- 3 carrots, cut into ½-inch dice
+- 2 ribs celery, finely chopped
+- 3 cloves garlic, finely minced
+- 1/2 cup (60 g) all-purpose flour
+- 5 cups (1200 ml) chicken broth
+- 1/3 cup (80 ml) heavy cream
+- 2 teaspoons kosher salt
+- 1/2 teaspoon black pepper
+- 1/2 teaspoon dried thyme
+- 2 bay leaves
+- 1 cup frozen peas
+- 4 cups cooked chicken, diced small
+- 3 tablespoons minced parsley
+
+### For the Dumplings
+
+- 2 cups (240 g) all-purpose flour
+- 1 tablespoon baking powder
+- 1 teaspoon salt
+- 2 tablespoons unsalted butter, melted
+- 1 cup (240 ml) milk
+
+## Instructions
+
+1. Place the chicken stock in a small saucepan and warm over low heat.
+2. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
+3. Slowly add the hot chicken stock, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
+4. Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
+5. Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.
+
+## Notes
+
+- To make this a quick dinner, use a cooked rotisserie chicken from the grocery store.
+- If cooking the chicken from scratch, I like to use chicken thighs because they are more flavorful, but you can use breasts as well. Prepare any way you’d like – saute in a pan, poach, or roast in the oven, then chop. I typically use about 2 pounds of boneless, skinless chicken thighs for this recipe.
+- For uniform dumplings, I like to use a medium cookie scoop, which holds about 1½ tablespoons, for dropping the dough into the pot.
+- Storage: The chicken and dumplings can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you may want to add a splash of chicken stock to loosen it up a bit.
+- Freezing Instructions: You can freeze the chicken and dumplings in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat over low heat on the stove (or in the microwave), adding extra liquid as needed.

content/recipes/2023/06/victoria-sponge-cake/index.md

@@ -0,0 +1,49 @@
+---
+title: "Victoria Sponge Cake"
+subtitle: 
+date: 2023-06-06T00:00:00-07:00
+draft: false
+
+tags: [Cake]
+categories: [British, Desert, Cake]
+image: thumbnail.png
+#cuisine: [British]
+#course: [Desert]
+#prepTimeMinutes: 30
+#cookTimeMinutes: 50
+#servings: "8 - 10"
+
+parenturl: "https://cooking.nytimes.com/recipes/1018348-victoria-sponge-cake"
+---
+
+Prep Time: 30 Minutes
+Cook Time: 50 Minutes
+Servings: 8 - 10
+
+Original Link: [Link](https://cooking.nytimes.com/recipes/1018348-victoria-sponge-cake)
+
+## Ingredients
+
+- 12 tablespoons/170 grams unsalted butter (1½ sticks), softened, more for greasing pan
+- 1 1/3 cups/166 grams all-purpose flour
+- 3 1/4 teaspoons baking powder
+- 1/2 teaspoon kosher salt
+- 3/4 cups plus 2 tablespoons/175 grams granulated sugar
+- 3 large eggs, at room temperature
+- 2 tablespoons whole milk
+- 1/2 cup/120 milliliters raspberry jam, more to taste
+- 1 cup/240 milliliters heavy cream
+- 1 tablespoon confectioners’ sugar, more for dusting
+- 1/4 teaspoon vanilla extract
+
+## Instructions
+
+1. Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
+
+2. In a medium bowl, whisk together flour, baking powder and salt.
+
+3. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
+
+4. Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
+
+5. Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

content/recipes/2023/10/chicken-tacos/index.md

@@ -0,0 +1,51 @@
+---
+title: "Southwestern Crockpot Chicken Tacos"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Tacos, Tex-Mex, Lunch, Dinner, Crockpot]
+categories: [Tex-Mex, Crockpot]
+image: thumbnail.jpg
+#cuisine: [Tex-Mex]
+#course: [Lunch, Dinner]
+
+#prepTimeMinutes: 10
+#cookTimeMinutes: 
+#servings: "8 - 10"
+#parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
+---
+
+Prep Time: **10 Minutes**  
+Cook Time: **8 Hours**  
+Servings: **8 - 10**
+
+Original Link: [Link](https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/)
+
+## Ingredients
+
+- 1 pound chicken breast I used boneless, skinless
+- 1 tablespoon taco seasoning or more to taste
+- 1 (16-oz) jar salsa use half of your jar for less saucy chicken; see notes for more info
+- 1 (15-oz) can black beans rinsed and drained
+- 1 cup frozen corn
+- 1 onion coarsely chopped
+- taco shells and any toppings you like
+
+## Instruction
+
+1. Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there’s some sauce underneath the chicken so it doesn’t end up sticking to the bottom.
+2. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.
+
+## Augmentation
+
+- Place the Chicken in the crocpot and add seasoning over chicken.
+- Add onion and Salsa in the crockpot
+- Cook for 8 hours.
+- Cook the corn in a skillet to brown the corn.
+- Cook the beans on their own
+
+## Sides
+
+- Instance Pot Mexican Rice
+- [Instant Pot Pinto Beans](https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/)

content/recipes/2023/10/jambalaya/index.md

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+---
+title: "Jambalaya"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Shrimp, Sausage, Cajun, Dinner]
+categories: [Cajun]
+
+cuisine: [Tex-Mex]
+course: [Lunch, Dinner]
+image: thumbnail.webp
+#prepTimeMinutes: 15
+#cookTimeMinutes: 40
+#servings: "6 - 8"
+#parenturl: https://www.gimmesomeoven.com/jambalaya-recipe/#tasty-recipes-60303
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **40 minutes**  
+Servings: **6 - 8**
+
+Original Link: [Link](https://www.gimmesomeoven.com/jambalaya-recipe/#tasty-recipes-60303)
+
+## Augmentations
+
+- Cook the rice in the pressure cooker/rice cooker to avoid it turning into mush.
+
+## Ingredients
+
+- 3 tablespoons olive oil, divided
+- 2 boneless skinless chicken breasts, cut into bite-sized pieces
+- 1 pound andouille sausage, thinly sliced into rounds
+- 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
+- 2 ribs celery, diced
+- 1 jalapeño pepper, seeded and finely chopped
+- 1 white onion, diced
+- 4 cloves garlic, peeled and minced
+- 1 (14-ounce) can crushed tomatoes
+- 3–4 cups chicken stock
+- 1 1/2 cups uncooked long grain white rice
+- 2 tablespoons Cajun seasoning or Creole seasoning
+- 1 teaspoon dried thyme, crushed
+- 1/4 teaspoon cayenne pepper
+- 1 bay leaf
+- 1 pound raw large shrimp, peeled and deveined
+- 1 cup thinly-sliced okra*
+- Kosher salt and freshly-cracked black pepper
+- optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
+
+## Instruction
+
+### Step 1
+
+Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  
+Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  
+Transfer to a clean plate and set aside.
+
+### Step 2
+
+Add the remaining 2 tablespoons oil to the stock pot.  
+Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
+
+### Step 3
+
+Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  
+Continue cooking until the mixture reaches a simmer.  
+Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
+
+### Step 4
+
+Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
+
+### Step 5
+
+Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  
+Remove from heat.
+
+### Step 6
+
+Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.

content/recipes/2023/10/korean-sticky-chicken/index.md

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+---
+title: "Korean Sticky Chicken"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Korean]
+image: thumbnail.webp
+categories: [Quick]
+#cuisine: [Korean]
+#course: [Lunch, Dinner]
+#parenturl: https://pickledplum.com/korean-sticky-chicken-recipe/
+---
+
+Prep Time: 10 minutes  
+Cook Time: 20 minutes  
+Servings: "8 - 10"  
+
+Original Url: [link](https://pickledplum.com/korean-sticky-chicken-recipe/)
+
+## Ingredents
+
+- 1 pound skinless and boneless chicken breasts, sliced into large chunks
+- 2 tablespoons gochugaru (Korean red chili flakes)
+- 1 tablespoons grapeseed oil, vegetable oil, or other neutral oil
+- 2 tablespoons soy sauce
+- 1 tablespoon rice vinegar
+- 2 tablespoons honey
+- 1 tablespoon sesame seeds
+- 2 stalks scallions, chopped
+
+## Instructions
+
+- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
+- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
+- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
+- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
+- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
+- Top with chopped scallions a serve immediately.
+
+## Sides
+
+- Paires with Rice

content/recipes/2023/11/extremely-cheesy-corn-casserole/index.md

@@ -0,0 +1,46 @@
+---
+title: "Extremely Cheesy Corn Casserole"
+subtitle: 
+date: 2023-11-13T00:00:00-07:00
+draft: false
+
+tags: [Thanksgiving,Corn,Vegetable,Casserole,Baking,Cheddar,Cheese,Parmesan,Cream Cheese,Easy,Quick,Side]
+categories: [Side Dish, Thanksgiving]
+image: thumbnail.webp
+---
+
+Prep Time: **10 minutes**  
+Cook Time: **15 minutes**  
+Servings: **10 - 12**  
+
+Original Url: [LINK](https://www.bonappetit.com/recipe/corn-casserole)
+
+## Ingredients
+
+- 2 Tbsp. unsalted butter, plus more for baking dish
+- 1 medium jalapeño, finely chopped (seeded if desired)
+- 2 medium garlic cloves, finely chopped
+- 2 15-oz. cans whole-kernel corn, drained
+- 8 oz. cream cheese
+- 3/4 cup shredded cheddar cheese
+- 3/4 cup finely shredded Parmesan cheese, divided
+- Kosher salt and freshly ground black pepper
+- 1/2 cup breadcrumbs (fresh or dried)
+- 1/2 cup roughly chopped tender fresh herbs such as thyme, sage, or parsley, plus more
+- Green onions or chives (optional; for garnish)
+
+## Instruction
+
+### Step 1
+
+Place rack in middle of oven and preheat oven to 375°. Butter a 13x9" baking dish and set aside.
+
+### Step 2
+
+Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Add 1 jalapeño, finely chopped (seeded if desired), and 2 cloves garlic, finely chopped, and cook until fragrant and just starting to soften, about 5 minutes. Add two 15-oz. cans whole-kernel corn, drained, 8 oz. cream cheese, ¾ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese. Stir until cheese is melted and corn is well coated, 2–3 minutes, then season with kosher salt and freshly ground black pepper.
+
+### Step 3
+
+Pour corn mixture into prepared baking dish. Top with ½ cup breadcrumbs (fresh or dried), ½ cup finely shredded Parmesan cheese, and ½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley. Bake corn casserole until cheese is melted and bubbling and the breadcrumbs are a crispy golden brown, about 15 minutes. Garnish with more roughly chopped tender herbs and green onions or chives, sliced, (if using).
+
+**Do ahead**: Corn casserole can be assembled without topping up to 3 days ahead of time. Cover casserole dish with a lid or wrap tightly in plastic wrap and refrigerate.

content/recipes/2023/12/carne-en-su-jugo/index.md

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+---
+title: "Carne en Su Jugo"
+subtitle: Any Subtext you might want to append
+date: 2023-12-06
+draft: false
+
+tags: [Beef, Soup, Mexican]
+categories: [Soup, Mexican]
+image: thumbnail.jpg
+---
+
+Prep Time: **x minutes**  
+Cook Time: **x minutes**  
+Servings: **~10**  
+
+Original URL: [LINK](https://zestfulkitchen.com/carne-en-su-jugo-recipe/)
+
+## Ingredients
+
+- 8-12 ounces bacon, diced
+- 2 pounds top sirloin (1 1/2 pounds trimmed), strip steak or top round steak
+- kosher salt and black pepper
+- 5 large tomatillos, husks removed, rinsed and quartered
+- 1 bunch cilantro + more for serving
+- 1/2 large white onion, quartered
+- 2 large cloves garlic
+- 1 serrano, stemmed
+- 1 teaspoon ground coriander
+- 4 cups beef broth
+- 2 (14.5 ounce) cans pinto beans, drained and rinsed
+- 1 tablespoon Worcestershire
+- Diced avocado, cilantro, corn tortillas, thinly sliced radishes and lime wedges for serving 
+
+## Instructions
+
+### Step 1
+
+In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reserve drippings in pot.
+
+### Step 2
+
+Thinly slice beef (about ¼ inch thick) then cut into ½-inch pieces; season with kosher salt and pepper.
+
+### Step 3
+
+Add beef to pot and cook over medium-low until no longer pink, 10 minutes.
+
+### Step 4
+
+Add tomatillos, 1 bunch cilantro (leaves and tender stems), onion, garlic, serrano, coriander, 1 teaspoon salt, and 2 cups broth to a blender.
+
+### Step 5
+
+Blend until smooth on high, about 1 minute.
+
+### Step 6
+
+Add tomatillo sauce and remaining 2 cups broth to pot.
+
+### Step 7
+
+Bring to a simmer then cover and cook until beef is tender, 35–40 minutes.
+
+### Step 8
+
+Stir in beans and Worcestershire; season with salt and pepper to taste.
+
+### Step 9
+
+Top each serving with bacon, avocado, cilantro, and radishes. Serve with corn tortillas and lime wedges
+
+## Notes

content/recipes/2023/12/instant-pot-refried-beans/index.md

@@ -0,0 +1,69 @@
+---
+title: "Instant Pot Refried Beans"
+description: Any Subtext you might want to append
+date: 2023-12-06
+draft: false
+
+tags: []
+categories: [Side, Mexican]
+image: thumbnail.webp
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **60 minutes**  
+Servings: **~10**  
+
+Original URL: [LINK](https://www.thespruceeats.com/instant-pot-refried-beans-4140600)
+
+## Ingredients
+
+- 1 pound dried pinto beans, about 2 cups
+- 7 cups water
+- 1 cup coarsely chopped onion
+- 3 cloves garlic, minced
+- 1 teaspoon kosher salt, more as needed
+- 1 teaspoon ground cumin
+- 1/2 teaspoon dried oregano
+- 1/2 teaspoon freshly ground black pepper
+- 3 tablespoons bacon drippings, lard or olive oil
+- 1 dash cayenne pepper, optional
+
+## Instructions
+
+### Step 1
+
+Gather the ingredients.
+
+### Step 2
+
+Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
+
+### Step 3
+
+Rinse the beans thoroughly and discard the water.
+
+### Step 4
+
+Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
+
+### Step 5
+
+Cover the pot, lock the lid, and set the steam valve to "sealing." Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
+
+### Step 6
+
+When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
+
+### Step 7
+
+Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
+
+### Step 8
+
+Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
+
+### Step 9
+
+Taste the beans and add more salt, as needed.
+
+## Notes

content/recipes/2024/01/16/chopped-cheese/index.md

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+---
+title: "Chopped Cheese"
+subtitle: 
+date: 2024-01-10T00:00:00-07:00
+draft: false
+
+tags: [cheese, sandwich, burger, quick]
+categories: [American, Burger]
+
+cuisine: [Sandwich]
+course: [Lunch, Dinner]
+image: thumbnail.webp
+---
+
+Prep Time: **10 minutes**  
+Cook Time: **10 minutes**  
+Servings: **2 - 4**
+
+Original Link: [Link](https://hildaskitchenblog.com/recipe/the-ultimate-chopped-cheese-sandwich/#recipe)
+
+## Ingredients
+
+- 2 tablespoon unsalted butter
+- 4 hoagie buns
+- 1 1/2 teaspoon sea salt
+- 3/4 teaspoon black pepper
+- 1 1/2 lbs ground chuck (15% fat)
+- 1 medium yellow onion (diced)
+- 8 slices American cheese (or favorite cheese)
+- 1/4 cup mayonnaise
+- 2 cups shredded lettuce
+- 8 slices tomatoes
+
+## Augmentations
+
+- Saute the onions and mix them into the ground beef
+
+## Instructions
+
+### Step 1
+
+Dice yellow onion, slice tomatoes, and shred lettuce. Set aside until needed.
+
+### Step 2
+
+Spread 1/2 tablespoon of butter on the inside of each hoagie roll. Grill in a large skillet until golden brown. Plate until needed.
+
+### Step 3
+
+Divide the meat into four 6-ounce portions and shape each portion into an oval. Season generously on both sides with salt and pepper. Place one portion into a hot cast-iron skillet and smash with the back of a spatula (similar to smash burgers). Cook over medium high heat for a few minutes.
+
+### Step 4
+
+Flip the flattened patty to the other side and top with a quarter of the diced onions. Now begin chopping the burger patty as you mix in the onions. Continue doing this for a few minutes until the meat has crispy edges and the onions are grilled.
+
+### Step 5
+
+Top meat with 2 American cheese slices. Turn off the heat and allow the cheese to melt.
+
+### Step 6
+
+Slather mayo and ketchup on the toasted hoagy roll. Add the patty and top with shredded lettuce and sliced tomatoes. Season with salt and pepper and serve.
+
+## Notes
+
+- The sandwich needs to be wrapped in parchment paper to lock in flavor.
+- Onions can be grilled if you desire.

content/recipes/2024/01/16/fried-rice/index.md

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+---
+title: "Fried Rice"
+subtitle: 
+date: 2024-01-10T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Rice, Fried]
+categories: [Chinese]
+
+cuisine: [Sandwich]
+course: [Lunch, Dinner]
+image: thumbnail.jpg
+---
+
+Prep Time: **10 minutes**  
+Cook Time: **15 minutes**  
+Servings: **4**
+
+Original Link: [Link](https://www.spendwithpennies.com/easy-fried-rice-recipe/#wprm-recipe-container-136460)
+
+## Ingredients
+
+- 1 tablespoon canola oil
+- 2 cloves garlic minced
+- 2 teaspoons ginger minced
+- 2 green onions sliced and separated
+- 1 cup frozen carrots or diced fresh
+- 1 cup frozen peas
+- 3 1/2 cups cold cooked white rice
+- 1 cup chopped cooked chicken or pork or shrimp (optional)
+- 4 eggs scrambled
+- 3 tablespoons soy sauce
+- 1/2 teaspoon sesame oil
+
+## Augmentations
+
+- This tends to be made for two nights so we cook 2 cups of rice.  You can do more if you want.
+- You can add Chinese Sausage or frozen shrimp as other proteins
+
+## Instructions
+
+### Step 1
+
+Heat oil in a wok or nonstick pan over medium-high heat. Add in garlic, ginger and the white portion of the green onions. Cook until fragrant.
+
+### Step 2
+
+Add carrots & peas, cook until heated and softened.
+
+### Step 3
+
+Add rice (and protein if using) continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization.
+
+### Step 4
+
+Create a opening in the middle of the pan and add eggs.  Cook them till they are scrambled.
+
+### Step 5
+
+Add in soy sauce & sesame oil.
+
+### Step 6
+
+Garnish with remaining green onion and sesame seeds if desired.

content/recipes/2024/01/16/sweet-potato-fries/index.md

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+---
+title: "Sweet Potato Fries"
+subtitle: 
+date: 2024-01-16T00:00:00-07:00
+draft: false
+
+tags: [Sweet Potato, Fries]
+categories: [Side]
+
+cuisine: [America]
+course: [Lunch, Dinner]
+image: thumbnail.jpg
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **40 minutes**  
+Servings: **6 - 8**
+
+Original Link: [Link]([https://www....](https://cookieandkate.com/baked-sweet-potato-fries/))
+
+## Ingredients
+
+- 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
+- 1 tablespoon cornstarch
+- 1/2 teaspoon fine sea salt
+- 2 tablespoons extra-virgin olive oil
+- Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
+
+## Instruction
+
+### Step 1
+
+Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
+
+### Step 2
+
+Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
+
+### Step 3
+
+Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
+
+### Step 4
+
+Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
+
+### Step 5
+
+Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
+
+### Step 6
+
+Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
+
+### Step 7
+
+If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!

content/recipes/2024/01/30/larb/index.md

@@ -0,0 +1,59 @@
+---
+title: "Larb"
+subtitle: 
+date: 2024-01-30T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Healthy]
+categories: [Main]
+
+cuisine: [Thai]
+course: [Dinner]
+image: thumbnail.webp
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **15 minutes**  
+Servings: **6 - 8**
+
+[Original Link](https://www.bonappetit.com/columns/cooking-without-recipes/article/chicken-larb-lettuce-wraps)
+
+## Ingredients
+
+- 2 cups of `Jasmine Rice`
+- 1 LB `Ground Chicken`
+- 2 `Garlic Cloves` minced
+- 3 `Scallions` (Whites and Greens)
+- 1 - 3 `Jalapenos` (depends on your tolerance)
+- 2 Tablespoons of `Soy Sauce`
+- 1 Teaspoon `Fish Sauce`
+- 1 teaspoon `Sambal Oelek` or `Sriracha`
+- 1 tablespoon `Brown Sugar`
+- 1 head of `Butter Lettuce`
+- Limes
+- Optional
+  - Cilantro
+  - Basil
+  - Mint
+
+## Instruction
+
+### Step 1
+
+Get rice cooking. Maybe about 2 cups of jasmine.  Cook with the Instant Pot or Rice Cooker.
+
+### Step 2
+
+Heat Vegetable Oil in a skillet over Medium Heat until Shimmering.
+
+### Step 3
+
+Add `Ground Chicken`, `Garlic`, `Scallions` and `Jalapeno`.  Add Salt and Pepper and cook the chicken though.
+
+### Step 4
+
+Once the Chicken has been cooked add in `soy sauce`, `fish sauce`, `salbal oelek` or `sriracha` and `brown sugar`. Cook until the liquid is almost completely reduced.
+
+### Step 5
+
+Serve with over rice and eat with `butter lettuce leaves`.  At this point add your herbs on top of your food if you have them and enjoy!

content/recipes/2024/06/17/skillet-baked-chicken-and-orzo-piccata/index.md

@@ -0,0 +1,59 @@
+---
+title: "Skillet Baked Chicken and Orzo Piccata"
+subtitle: 
+date: 2024-06-17T00:00:00-07:00
+draft: false
+
+tags: [Chicken, Pasta]
+categories: [Main]
+
+cuisine: [America]
+course: [Dinner]
+image: thumbnail.webp
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **35 minutes**  
+Servings: **3 - 4**
+
+[Original Link](skillet-baked-chicken-and-orzo-piccata)
+
+## INGREDIENTS
+
+- 2 lbs chicken cutlets
+- kosher salt
+- black pepper
+- 2 tbsp extra virgin olive oil
+- 2 tbsp butter
+- 1 small whole lemon, very thinly sliced and seeded
+- 1 large shallot, peeled and sliced into thin rings
+- 1 tbsp minced garlic
+- 1 tsp chopped fresh thyme leaves
+- 1/4 tsp dried red pepper flakes or to taste
+- 1-1/2 cups orzo
+- 2 tbsp drained capers
+- 1/2 cup dry white wine
+- 2-3/4 cups chicken stock
+- 1/4 cup chopped Italian parsley, plus more for garnish
+- 1/2 cup grated parmesan, plus more for garnish
+
+## Instruction
+
+1. Preheat the oven to 400°. 
+2. Heat 1 tbsp of the oil in a large cast iron or heavy oven proof skillet over medium heat. 
+3. Season the chicken cutlets all over with salt and pepper. 
+4. When the oil is hot, add the cutlets in batches to brown, about three minutes per side. 
+5. Remove the browned cutlets to a plate to rest while you finish all the chicken- it won’t be cooked through, that’s ok. Set the browned chicken aside.
+6. Add the remaining tablespoon of oil and 1 tablespoon of butter to the same skillet. 
+7. Toss in the sliced lemon and shallot and cook until starting to brown, about 3 minutes. 
+8. Add the garlic, thyme, and crushed red pepper flakes and sauté 1 minute more, until fragrant.
+9. Next, pour in the orzo and stir to coat. Toast the orzo, stirring frequently, 2 minutes. 
+10. Pour in the white wine to deglaze the pan- scraping up any brown bits on the bottom as you allow it to reduce by half. 
+11. Add the capers, chicken stock and 1 tsp of salt and stir to combine. 
+12. Nestle the chicken pieces back into the skillet (along with any accumulated juices from the plate) and bring everything to a boil. 
+13. Once boiling, turn off the stove and carefully transfer the skillet to a middle rack in the hot oven. 
+14. Bake the dish for 12 minutes, or until the chicken is cooked through (165°) and the orzo is al dente.
+15. Remove the skillet from the oven. Transfer the chicken pieces to a clean plate, and set the orzo back on the stove over medium heat.
+16. Simmer the saucy orzo about 3 minutes more, until the liquid has reduced and the orzo has thickened. It should be slightly creamy- like a risotto. 
+17. Off the heat, stir in the parmesan, remaining tablespoon of butter and the parsley. 
+18. Place the chicken back on top of the orzo and garnish with more parsley. Serve hot with extra parmesan if desired.

content/recipes/gringo-air-fried-peruvian-chicken.md

@@ -0,0 +1,51 @@
+---
+title: "Gringo Air Friend Peruvian Chicken"
+date: 2022-10-04T14:12:49-07:00
+draft: true
+tags: ["Side", "Beans", "Pressure Cooker"]
+thumbnail:
+parenturl: 
+author: Daniel Lawrence
+---
+
+## Ingredients
+
+### Marinade
+
+- 5 cloves of garlic
+- 1/3 cup soy sauce
+- 2 tbsp line juice
+- 1 tbsp olive oil
+- 2 tsp cumin
+- 1 tsp paprika
+- 1/2 tsp oregano
+- black pepper
+
+### Green Sauce
+
+- 1/2 halapeno or more
+- 1 cup cilantro
+- 2 green onions (green parts only)
+- 2 cloves of garlic
+- 1/2 cup mayo
+- 1/4 cup greek yogurt
+- 1 tbsp line juice
+- 2 tbsp olive oil
+- 1/2 tsp salt
+- 1/2 tsp pepper
+
+### Chicken
+
+- 2 lbs bone-in & skin on thighs
+
+## Instructions
+
+1. Marinate chicken for 1 hour, or longer if you have time
+2. combline green sauce ingredients in a mixer or blender and mix until smooth set aside
+3. set air fryper to 370F and cook chicken for 20-25 minuts
+   1. Make sure its cooked all the way
+4. Drizzle chicken with green sauce
+
+## Notes
+
+I will double the marinade and chicken to make sure there are leftovers

content/recipes/template.md

@@ -0,0 +1,37 @@
+---
+title: "Recipie Name Here"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: true
+
+tags: [Chicken, Shrimp, Sausage, Cajun, Dinner]
+categories: [Cajun]
+
+cuisine: [Tex-Mex]
+course: [Lunch, Dinner]
+image: thumbnail.webp
+---
+
+Prep Time: **15 minutes**  
+Cook Time: **40 minutes**  
+Servings: **6 - 8**
+
+Original Link: [Link](https://www....)
+
+## Augmentations
+
+Place changes you would make here
+
+## Ingredients
+
+- Add your list of things
+
+## Instruction
+
+### Step 1
+
+Fill in the steps
+
+## Good Sides
+
+Add any if you have them, or remove this block if not valid.

course/desert/index.html

@@ -1,24 +0,0 @@
-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Desert"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Desert"><meta property="og:url" content="https://cookbook.jamestombleson.com/course/desert/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Desert"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/course/desert/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Desert</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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course/desert/index.xml

@@ -1,2 +0,0 @@
-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Desert on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/course/desert/</link><description>Recent content in Desert on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 06 Jun 2023 00:00:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/course/desert/index.xml" rel="self" type="application/rss+xml"/><item><title>Victoria Sponge Cake</title><link>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</link><pubDate>Tue, 06 Jun 2023 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</guid><description>Ingredients 12 tablespoons/170 grams unsalted butter (1½ sticks), softened, more for greasing pan 1 1/3 cups/166 grams all-purpose flour 3 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cups plus 2 tablespoons/175 grams granulated sugar 3 large eggs, at room temperature 2 tablespoons whole milk 1/2 cup/120 milliliters raspberry jam, more to taste 1 cup/240 milliliters heavy cream 1 tablespoon confectioners’ sugar, more for dusting 1/4 teaspoon vanilla extract Instructions Heat oven to 350 degrees and place a rack in the center.</description></item><item><title>Butter Pecan Shortbread &amp; Browned Butter Toffee Filling</title><link>https://cookbook.jamestombleson.com/recipes/2022/09/butter-pecan-shortbread-browned-butter-toffee-filling/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/09/butter-pecan-shortbread-browned-butter-toffee-filling/</guid><description>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.</description></item></channel></rss>

course/dinner/index.html

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course/dinner/index.xml

@@ -1 +0,0 @@
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course/index.html

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course/index.xml

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course/main/index.html

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course/side-dish/index.html

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-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Side Dish"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Side Dish"><meta property="og:url" content="https://cookbook.jamestombleson.com/course/side-dish/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Side Dish"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/course/side-dish/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Side Dish</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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course/side-dish/index.xml

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-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Side Dish on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/course/side-dish/</link><description>Recent content in Side Dish on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Fri, 21 Oct 2022 00:00:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/course/side-dish/index.xml" rel="self" type="application/rss+xml"/><item><title>Raspberry Streusel Bars</title><link>https://cookbook.jamestombleson.com/recipes/2022/10/raspberry-streusel-crumb-bars-recipe/</link><pubDate>Fri, 21 Oct 2022 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/10/raspberry-streusel-crumb-bars-recipe/</guid><description>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.</description></item><item><title>Sweet Potato Casserole with Marshmallows &amp; Streusel</title><link>https://cookbook.jamestombleson.com/recipes/2022/10/sweet-potato-casserole-with-marshmallows-streusel/</link><pubDate>Fri, 21 Oct 2022 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/10/sweet-potato-casserole-with-marshmallows-streusel/</guid><description>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&amp;rsquo;s a decent surface area for the topping; I use an 8×11) and set aside.</description></item></channel></rss>

course/side/index.html

@@ -1,36 +0,0 @@
-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Side"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Side"><meta property="og:url" content="https://cookbook.jamestombleson.com/course/side/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Side"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/course/side/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Side</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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course/side/index.xml

@@ -1,3 +0,0 @@
-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Side on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/course/side/</link><description>Recent content in Side on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Fri, 21 Oct 2022 00:00:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/course/side/index.xml" rel="self" type="application/rss+xml"/><item><title>Pumpkin Chiffon Pie</title><link>https://cookbook.jamestombleson.com/recipes/2022/10/pumpkin-chiffon-pie/</link><pubDate>Fri, 21 Oct 2022 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/10/pumpkin-chiffon-pie/</guid><description>Notes Makes one 9&amp;quot; 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.</description></item><item><title>Crispy Smashed Potatoes</title><link>https://cookbook.jamestombleson.com/recipes/2022/10/crispy-smashed-potatoes/</link><pubDate>Fri, 07 Oct 2022 09:30:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/10/crispy-smashed-potatoes/</guid><description>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.</description></item><item><title>Drop Biscuits</title><link>https://cookbook.jamestombleson.com/recipes/2022/06/drop-biscuits/</link><pubDate>Mon, 27 Jun 2022 14:17:21 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/06/drop-biscuits/</guid><description>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.</description></item><item><title>Instant Pot Pinto Beans</title><link>https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/</link><pubDate>Mon, 27 Jun 2022 14:12:49 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

course/soup/index.html

@@ -1,13 +0,0 @@
-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Soup"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Soup"><meta property="og:url" content="https://cookbook.jamestombleson.com/course/soup/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Soup"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/course/soup/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Soup</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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course/soup/index.xml

@@ -1 +0,0 @@
-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Soup on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/course/soup/</link><description>Recent content in Soup on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 28 Jun 2022 09:21:26 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/course/soup/index.xml" rel="self" type="application/rss+xml"/><item><title>Pasta e Fagioli Soup</title><link>https://cookbook.jamestombleson.com/recipes/2022/06/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/06/pasta-e-fagioli-soup/</guid><description>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.</description></item></channel></rss>

cuisine/american/index.html

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-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="American"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="American"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/american/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="American"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/american/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>American</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/british/index.html

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cuisine/british/index.xml

@@ -1 +0,0 @@
-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>British on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/cuisine/british/</link><description>Recent content in British on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 06 Jun 2023 00:00:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/cuisine/british/index.xml" rel="self" type="application/rss+xml"/><item><title>Victoria Sponge Cake</title><link>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</link><pubDate>Tue, 06 Jun 2023 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</guid><description>Ingredients 12 tablespoons/170 grams unsalted butter (1½ sticks), softened, more for greasing pan 1 1/3 cups/166 grams all-purpose flour 3 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cups plus 2 tablespoons/175 grams granulated sugar 3 large eggs, at room temperature 2 tablespoons whole milk 1/2 cup/120 milliliters raspberry jam, more to taste 1 cup/240 milliliters heavy cream 1 tablespoon confectioners’ sugar, more for dusting 1/4 teaspoon vanilla extract Instructions Heat oven to 350 degrees and place a rack in the center.</description></item></channel></rss>

cuisine/greek/index.html

@@ -1,19 +0,0 @@
-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Greek"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Greek"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/greek/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Greek"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/greek/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Greek</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/greek/index.xml

@@ -1 +0,0 @@
-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Greek on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/cuisine/greek/</link><description>Recent content in Greek on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 28 Sep 2022 06:36:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/cuisine/greek/index.xml" rel="self" type="application/rss+xml"/><item><title>Roasted Chicken Gyros with Tzatziki and Feta Fries</title><link>https://cookbook.jamestombleson.com/recipes/2022/09/chicken-gyros-with-feta-fries/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/09/chicken-gyros-with-feta-fries/</guid><description>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.</description></item></channel></rss>

cuisine/index.html

@@ -1,19 +0,0 @@
-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Cuisine"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Cuisine"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Cuisine"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Cuisine</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/index.xml

@@ -1 +0,0 @@
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cuisine/indian/index.html

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-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Indian"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Indian"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/indian/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Indian"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/indian/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Indian</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/indian/index.xml

@@ -1,2 +0,0 @@
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-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.</description></item></channel></rss>

cuisine/italian/index.html

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-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Italian"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Italian"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/italian/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Italian"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/italian/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Italian</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/italian/index.xml

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-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Italian on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/cuisine/italian/</link><description>Recent content in Italian on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Wed, 28 Sep 2022 06:36:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/cuisine/italian/index.xml" rel="self" type="application/rss+xml"/><item><title>Sun-Dried Tomato Pasta with Chicken and Mozzarella</title><link>https://cookbook.jamestombleson.com/recipes/2022/09/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/09/chicken-mozzarella-pasta-with-sun-dried-tomatoes/</guid><description>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.</description></item><item><title>Pasta e Fagioli Soup</title><link>https://cookbook.jamestombleson.com/recipes/2022/06/pasta-e-fagioli-soup/</link><pubDate>Tue, 28 Jun 2022 09:21:26 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/06/pasta-e-fagioli-soup/</guid><description>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.</description></item></channel></rss>

cuisine/japanese/index.html

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-<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Japanese"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:type" content="website"><meta property="og:site_name" content="Tombleson Family Cookbook"><meta property="og:title" content="Japanese"><meta property="og:url" content="https://cookbook.jamestombleson.com/cuisine/japanese/"><meta property="og:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Japanese"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/cuisine/japanese/"><meta property="twitter:image" content="https://cookbook.jamestombleson.commeta-thumb-white.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Japanese</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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cuisine/japanese/index.xml

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-<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Japanese on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/cuisine/japanese/</link><description>Recent content in Japanese on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Mon, 27 Jun 2022 12:59:10 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/cuisine/japanese/index.xml" rel="self" type="application/rss+xml"/><item><title>Japanese Chicken Curry</title><link>https://cookbook.jamestombleson.com/recipes/2022/06/japanese-curry/</link><pubDate>Mon, 27 Jun 2022 12:59:10 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/06/japanese-curry/</guid><description>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&amp;rsquo;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.</description></item></channel></rss>

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