.dockerignore

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

.drone.yml

@@ -1,23 +0,0 @@
----
-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
-
-  

.gitignore

@@ -3,5 +3,5 @@
 public/
 themes/
 config/
-resources/
+
 .DS_Store

.vscode/settings.json

@@ -5,7 +5,6 @@
         "parenturl",
         "Spatchcock",
         "spatchcocked",
-        "Tikka",
+        "Tikka"
-        "webp"
     ]
 }

Dockerfile

@@ -1,16 +0,0 @@
-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

@@ -2,4 +2,4 @@
 
 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.
+The site can be viewed here [here](https://jtom38.github.io/cookbook)

archetypes/default.md

@@ -1,20 +1,18 @@
 ---
 title: "{{ replace .Name "-" " " | title }}"
-description: Any Subtext you might want to append
+subtitle: Any Subtext you might want to append
 date: {{ .Date }}
 draft: true
 
 tags: []
 categories: []
-image: thumbnail.png
+
+listthumbnail: "./{{ title }}/thumbnail.png"
+thumbnail: "./thumbnail.png"
+
+parenturl: "https://site.com"
 ---
 
-Prep Time: **x minutes**  
-Cook Time: **x minutes**  
-Servings: **~10**  
-
-Original URL: [LINK](www....)
-
 ## Ingredients
 
 ## Instructions

archetypes/recipe/index.md

@@ -0,0 +1,21 @@
+---
+title: "{{ replace .Name "-" " " | title }}"
+subtitle: Any Subtext you might want to append
+date: {{ .Date }}
+draft: true
+tags: []
+categories: []
+
+cuisines: string
+courses: string
+prepTime: 10 minutes
+cookTime: 30 minutes
+servings: 5
+parenturl: "https://site.com"
+---
+
+## Ingredients
+
+## Instructions
+
+## Notes

config.yaml

@@ -1,120 +1,27 @@
 baseURL: "https://cookbook.jamestombleson.com"
 languageCode: "en-us"
 title: "Tombleson Family Cookbook"
-#theme: "github.com/jtom38/hugo-cookbook"
+theme: "github.com/jtom38/hugo-cookbook"
-theme: "github.com/CaiJimmy/hugo-theme-stack"
 enableEmoji: true
 
-features: 
+taxonomies:
-  - "disqus"
+  tag: "tags"
-  - "photoswipe"
+  cuisines: "cuisine"
-  - "opengraph"
+  courses: "course"
-  - "widgets"
-  - "darkmode"
-  - "table of contents"
-  - "search"
 
 # Used to bring the /tags/ forward
-#preserveTaxonomyNames: true
+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
+  DisplayRssButton: true
   ## This tells the theme to use the list display view
-  #UseListRows: true
+  UseListRows: true
 
   ## Enable this line to use the card view
   #UseCardView: true

content/_index.md

@@ -1,8 +1,21 @@
----
+# Cookbook
-menu:
+
-    main:
+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.
-        name: Home
+
-        weight: -100
+With this being a website, we can also share the recipies with family, friends, and now you!
-        params:
+
-            icon: home
+You will be able to find everything that we have stored here!  This is a work in progress so things will be added over time.  
----
+
+If you use github and find this helpful, leave a star to let me know you like it!
+
+## Theme
+
+The theme is custom and will be seperated from the site at a later time.  For now, its sill very much in the works and not something that is ready for primetime.
+
+## Built With
+
+- [hugo](https://gohugo.io)
+- [bulma css](https://bulma.io)
+- [hugo theme](https://github.com/jtom38/cookbook/tree/master/themes/hugo-bulma-cookbook)
+
+If you want to see some of the other things I am working on, check out my [github page](https://github.com/jtom38)!

content/page/about/index.md

@@ -1,24 +0,0 @@
----
-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

@@ -1,13 +0,0 @@
----
-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

@@ -4,19 +4,20 @@ subtitle:
 date: 2022-06-27T11:30:26-07:00
 draft: false
 
-tags: [Indian, Main, Chicken]
+tags: [bonappetit.com]
-categories: [Indian]
+cuisine: [Indian]
-image: thumbnail.png
+course: [Main]
+prepTimeMinutes: 30 
+cookTimeMinutes: 60
+servings: 6
+
+parenturl: https://www.bonappetit.com/recipe/chicken-tikka-masala
 ---
 
-Prep Time: **30 minutes**  
-Cook Time: **60 minutes**  
-Servings: **6**
-
-Original Url: [Click Here](https://www.bonappetit.com/recipe/chicken-tikka-masala)
-
 ## Ingredients
 
+Makes 6 servings
+
 - 6 garlic cloves, finely grated
 - 4 tsp. finely grated peeled ginger
 - 4 tsp. ground turmeric

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

@@ -3,16 +3,16 @@ title: "Drop Biscuits"
 date: 2022-06-27T14:17:21-07:00
 draft: false
 
-tags: [Breakfast, American, Side, Biscuits]
+tags: ["Breakfast"]
-categories: [American, Side]
+cuisine: [American]
-image: thumbnail.png
+course: [Side]
+prepTimeMinutes: 20
+cookTimeMinutes: 20
+servings: 4
+
+parenturl: https://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html
 ---
 
-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
 

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

@@ -3,17 +3,18 @@ title: "Instant Pot Pinto Beans"
 date: 2022-06-27T14:12:49-07:00
 draft: false
 
-tags: [Beans, Pressure Cooker, Mexican, Side]
+tags: ["Beans", "Pressure Cooker"]
-categories: [Mexican]
+
-image: thumbnail.png
+cuisine: [American]
+course: [Side]
+prepTimeMinutes: 10
+cookTimeMinutes: 90
+servings: 4
+
+thumbnail: ./thumbnail.png
+parenturl: https://www.apinchofhealthy.com/instant-pot-pinto-beans/
 ---
 
-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

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

@@ -3,16 +3,16 @@ title: "Japanese Chicken Curry"
 date: 2022-06-27T12:59:10-07:00
 draft: false
 
-tags: [Curry, Chicken, Japanses, Main]
+tags: [Curry, Chicken]
-categories: [Japanses, Curry]
+cuisine: [Japanese]
-image: thumbnail.png
+course: [Main]
+prepTimeMinutes: 20
+cookTimeMinutes: 50
+servings: 8
+
+parenturl: https://www.justonecookbook.com/simple-chicken-curry/#wprm-recipe-container-59001
 ---
 
-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
 

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

@@ -4,14 +4,15 @@ subtitle: Fantastic winter soup
 date: 2022-06-28T09:21:26-07:00
 draft: false
 
-tags: [Pasta, Italian, Soup]
+tags: [Pasta]
-categories: [Italian, Soup]
+cuisine: [Italian]
-image: thumbnail.png
+course: [Soup]
----
+prepTimeMinutes: 30
+cookTimeMinutes: 30
+servings: 6
 
-| Prep Time | Cook Time | Servings | Original Link |
+parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
-|-----------|-----------|----------|---------------|
+---
-| 30 minutes | 30 minutes | 6 | [Click Here](https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/)
 
 ## Ingredients
 

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

@@ -4,17 +4,15 @@ subtitle:
 date: 2022-09-28T06:36:00-07:00
 draft: false
 
-tags: [Shortbread, Toffee, Pecan, Christmas Cookies, American, Desert]
+tags: [Shortbread, Toffee, Pecan, Christmas Cookies]
-categories: [Christmas Cookies]
+cuisine: [American]
-image: thumbnail.png
+course: [Desert]
+prepTimeMinutes: 20
+cookTimeMinutes: 15
+servings: "?"
+parenturl: https://web.archive.org/web/20200918143607/http://bakingdom.com/2013/06/butter-pecan-shortbread-browned-butter-toffee-filling.html
 ---
 
-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

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

@@ -5,16 +5,14 @@ date: 2022-09-28T06:36:00-07:00
 draft: false
 
 tags: [Chicken, Gyros, Feta, Fries]
-categories: [Main, Greek]
+cuisine: [Greek]
-image: thumbnail.png
+course: [Main]
+prepTimeMinutes: 20
+cookTimeMinutes: 60
+servings: 6
+parenturl: https://www.halfbakedharvest.com/roasted-chicken-gyros/#wprm-recipe-container-75530
 ---
 
-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
@@ -42,27 +40,13 @@ Original Url: [Link](https://www.halfbakedharvest.com/roasted-chicken-gyros/#wpr
 
 ## Instructions
 
-### Step 1
+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.
-
+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.
-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.
+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.
-
+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 2
+5. Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.
-
-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
+- The Fries can take longer to cook.
 - 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

@@ -4,17 +4,15 @@ subtitle:
 date: 2022-09-28T06:36:00-07:00
 draft: false
 
-tags: [Pasta, Chicken, Tomatoes, Italian, Main]
+tags: [Pasta, Chicken, Tomatoes]
-categories: [Italian]
+cuisine: [Italian, American]
-image: thumbnail.png
+course: [Main]
+prepTimeMinutes: 20
+cookTimeMinutes: 20
+servings: 4
+parenturl: https://juliasalbum.com/chicken-mozzarella-pasta-with-sun-dried-tomatoes/
 ---
 
-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

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

@@ -3,17 +3,16 @@ title: "Crispy Smashed Potatoes"
 subtitle:
 date: 2022-10-07T09:30:00-07:00
 draft: false
-tags: ["Potatoes", "Crispy", American, Side]
+
-categories: [American, Side]
+tags: ["Potatoes", "Crispy"]
-image: thumbnail.png
+cuisine: [American]
+course: [Side]
+prepTimeMinutes: 30
+cookTimeMinutes: 25
+servings: 4~
+parenturl: "https://www.howsweeteats.com/2019/05/crispy-smashed-potatoes/"
 ---
 
-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

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

@@ -3,17 +3,15 @@ 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]
+tags: [Pie, Pumpkin, Holidays]
-categories: [Desert, American]
+cuisine: [American]
-image: thumbnail.png
+course: [Side]
+prepTimeMinutes: 20
+cookTimeMinutes: 25
+servings: 4
+parenturl: "https://www.bonappetit.com/recipe/pumpkin-chiffon-pie"
 ---
 
-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

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

@@ -4,17 +4,15 @@ subtitle: These are always a hit
 date: 2022-10-21T00:00:00-07:00
 draft: false
 
-tags: [Desert, Bars, Raspberry, American, Side Dish]
+tags: [Desert, Bars, Raspberry]
-categories: [Desert, American]
+cuisine: [American]
-image: thumbnail.png
+course: [Side Dish]
+prepTimeMinutes: 20
+cookTimeMinutes: 50
+servings: 24 Bars
+parenturl: https://www.browneyedbaker.com/raspberry-streusel-crumb-bars-recipe/
 ---
 
-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

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

@@ -4,17 +4,16 @@ subtitle:
 date: 2022-10-23T00:00:00-07:00
 draft: false
 
-tags: [Smoker, Turkey, Holidays, Thanksgiving, American, Main]
+tags: [Smoker, Turkey, Holidays, Thanksgiving]
-categories: [Thanksgving]
+cuisine: [American]
-image: thumbnail.png
+course: [Main]
+prepTimeMinutes: 20
+cookTimeMinutes: 270
+servings: 10 people
+
+parenturl: https://heygrillhey.com/spatchcock-smoked-turkey/
 ---
 
-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)
@@ -25,38 +24,17 @@ Original Link: [Link](https://heygrillhey.com/spatchcock-smoked-turkey/)
 
 ## Instructions
 
-### Step 1
+1. Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great!
-
+2. Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sided with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.
-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!
+3. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it in between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.
-
+4. Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.
-### Step 2
+5. Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.
-
+6. Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
-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.
+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!
-
-### 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

@@ -4,17 +4,15 @@ subtitle: Fantastic holiday favorite
 date: 2022-10-21T00:00:00-07:00
 draft: false
 
-tags: [Side Dish, Casserole, Sweet Potato, Thanksgiving, Christmas, American]
+tags: [Desert, Casserole, Sweet Potato, Holidays]
-categories: [Desert, Thanksgiving, Christmas]
+cuisine: [American]
-image: thumbnail.png
+course: [Side Dish]
+prepTimeMinutes: 20
+cookTimeMinutes: 40
+servings: "?"
+parenturl: "https://celebratingsweets.com/sweet-potato-casserole-with-marshmallow-pecan-streusel"
 ---
 
-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

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

@@ -4,17 +4,17 @@ subtitle:
 date: 2023-01-11T06:36:00-07:00
 draft: false
 
-tags: [Chicken, Dumplings, American, Dinner]
+tags: [Chicken, Dumplings]
-categories: [ American, Dinner]
+cuisine: [American]
-image: thumbnail.jpg
+course: [Dinner]
+
+prepTimeMinutes: 30
+cookTimeMinutes: 45
+servings: "8"
+
+parenturl: "https://www.browneyedbaker.com/chicken-and-dumplings/"
 ---
 
-Prep Time: **30 Minutes**  
-Cook Time: **45 Minutes**  
-Servings: 8
-
-Original Link: [Link](https://www.browneyedbaker.com/chicken-and-dumplings/)
-
 ## Ingredients
 
 ### Base
@@ -58,3 +58,4 @@ Original Link: [Link](https://www.browneyedbaker.com/chicken-and-dumplings/)
 - 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/2023/01/spam-musubi/index.md

@@ -0,0 +1,15 @@
+---
+title: "Spatchcock Smoked Turkey"
+subtitle: 
+date: 2023-01-30T00:00:00-07:00
+draft: false
+
+tags: [Smoker, Turkey, Holidays, Thanksgiving]
+cuisine: [American]
+course: [Main]
+prepTimeMinutes: 20
+cookTimeMinutes: 270
+servings: 10 people
+
+parenturl: https://heygrillhey.com/spatchcock-smoked-turkey/
+---

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

@@ -1,49 +0,0 @@
----
-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

@@ -1,51 +0,0 @@
----
-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

@@ -1,81 +0,0 @@
----
-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

@@ -1,43 +0,0 @@
----
-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

@@ -1,46 +0,0 @@
----
-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

@@ -1,72 +0,0 @@
----
-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

@@ -1,69 +0,0 @@
----
-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

@@ -1,67 +0,0 @@
----
-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

@@ -1,64 +0,0 @@
----
-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

@@ -1,57 +0,0 @@
----
-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

@@ -1,59 +0,0 @@
----
-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

@@ -1,59 +0,0 @@
----
-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/template.md

@@ -1,37 +0,0 @@
----
-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.

go.mod

@@ -2,7 +2,4 @@ module github.com/jtom38/cookbook
 
 go 1.19
 
-require (
+require github.com/jtom38/hugo-cookbook v0.2.3 // indirect
-	github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible // indirect
-	github.com/jtom38/hugo-cookbook v0.2.4 // indirect
-)

go.sum

@@ -1,4 +1,4 @@
-github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible h1:HOf88geWucQwmTmNCFgHNidVTXjv9jLz3UA72gyFQTE=
+github.com/jtom38/hugo-cookbook v0.2.2 h1:goWqhq0e32gssQ3jTXzOOPol14Dvl/Zi1TI/4cu//Cc=
-github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible/go.mod h1:Tacngkxf7u2kfufDzxoX7yqktykqc/Vi1LwJOHGE6Nw=
+github.com/jtom38/hugo-cookbook v0.2.2/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
-github.com/jtom38/hugo-cookbook v0.2.4 h1:cPSvKvqtrvyF2NJ/kRx405SeESD55+WZ1hYmDBvxFGI=
+github.com/jtom38/hugo-cookbook v0.2.3 h1:hUikWj2c8BXKsV5RHKHV9QYnRFBF7insXUfRDA/1mww=
-github.com/jtom38/hugo-cookbook v0.2.4/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
+github.com/jtom38/hugo-cookbook v0.2.3/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=

makefile

@@ -4,9 +4,3 @@ help: ## Shows this help command
 
 dev: ## builds the application with the current go runtime
 	hugo server -b localhost
-
-docker-build: ## Builds the image
-	docker build -t cookbook .
-
-docker-run: ## Runs the compiled image for debugging
-	docker run -p 1313:1313 cookbook