Compare commits
No commits in common. "main" and "features/shortbread-cookies" have entirely different histories.
main
...
features/s
@ -1,3 +0,0 @@
|
||||
.vscode
|
||||
.github
|
||||
.git
|
||||
23
.drone.yml
23
.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
|
||||
|
||||
|
||||
@ -1,45 +0,0 @@
|
||||
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"
|
||||
2
.gitignore
vendored
2
.gitignore
vendored
@ -3,5 +3,5 @@
|
||||
public/
|
||||
themes/
|
||||
config/
|
||||
resources/
|
||||
|
||||
.DS_Store
|
||||
28
.vscode/markdown.code-snippets
vendored
28
.vscode/markdown.code-snippets
vendored
@ -1,28 +0,0 @@
|
||||
{
|
||||
// Place your cookbook workspace snippets here. Each snippet is defined under a snippet name and has a scope, prefix, body and
|
||||
// description. Add comma separated ids of the languages where the snippet is applicable in the scope field. If scope
|
||||
// is left empty or omitted, the snippet gets applied to all languages. The prefix is what is
|
||||
// used to trigger the snippet and the body will be expanded and inserted. Possible variables are:
|
||||
// $1, $2 for tab stops, $0 for the final cursor position, and ${1:label}, ${2:another} for placeholders.
|
||||
// Placeholders with the same ids are connected.
|
||||
// Example:
|
||||
// "Print to console": {
|
||||
// "scope": "javascript,typescript",
|
||||
// "prefix": "log",
|
||||
// "body": [
|
||||
// "console.log('$1');",
|
||||
// "$2"
|
||||
// ],
|
||||
// "description": "Log output to console"
|
||||
// }
|
||||
"Cookbook Step Block": {
|
||||
"scope": "md",
|
||||
"prefix": "!cook",
|
||||
"description": "Lazy way to insert a new step block",
|
||||
"body": [
|
||||
"### Step $1",
|
||||
"",
|
||||
"$2"
|
||||
]
|
||||
}
|
||||
}
|
||||
3
.vscode/settings.json
vendored
3
.vscode/settings.json
vendored
@ -5,7 +5,6 @@
|
||||
"parenturl",
|
||||
"Spatchcock",
|
||||
"spatchcocked",
|
||||
"Tikka",
|
||||
"webp"
|
||||
"Tikka"
|
||||
]
|
||||
}
|
||||
16
Dockerfile
16
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" ]
|
||||
@ -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)
|
||||
|
||||
@ -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
|
||||
|
||||
21
archetypes/recipe/index.md
Normal file
21
archetypes/recipe/index.md
Normal file
@ -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
|
||||
117
config.yaml
117
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/CaiJimmy/hugo-theme-stack"
|
||||
baseURL: 'https://jtom38.github.io/cookbook/'
|
||||
languageCode: 'en-us'
|
||||
title: 'Tombleson Family Cookbook'
|
||||
theme: "github.com/jtom38/hugo-cookbook"
|
||||
enableEmoji: true
|
||||
|
||||
features:
|
||||
- "disqus"
|
||||
- "photoswipe"
|
||||
- "opengraph"
|
||||
- "widgets"
|
||||
- "darkmode"
|
||||
- "table of contents"
|
||||
- "search"
|
||||
taxonomies:
|
||||
tag: 'tags'
|
||||
cuisines: 'cuisine'
|
||||
courses: 'course'
|
||||
|
||||
# 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
|
||||
#UseCardView: true
|
||||
0
config_old/_default/config.yaml
Normal file
0
config_old/_default/config.yaml
Normal file
4
config_old/dev/config.yaml
Normal file
4
config_old/dev/config.yaml
Normal file
@ -0,0 +1,4 @@
|
||||
baseURL: "/"
|
||||
languageCode: 'en-us'
|
||||
title: 'Tombleson Family Cookbook'
|
||||
theme: "hugo-bulma-cookbook"
|
||||
@ -1,8 +1,21 @@
|
||||
---
|
||||
menu:
|
||||
main:
|
||||
name: Home
|
||||
weight: -100
|
||||
params:
|
||||
icon: home
|
||||
---
|
||||
# Cookbook
|
||||
|
||||
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!
|
||||
|
||||
## 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)!
|
||||
|
||||
@ -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!
|
||||
@ -1,13 +0,0 @@
|
||||
---
|
||||
title: "Search"
|
||||
slug: "search"
|
||||
layout: "search"
|
||||
outputs:
|
||||
- html
|
||||
- json
|
||||
menu:
|
||||
main:
|
||||
weight: -60
|
||||
params:
|
||||
icon: search
|
||||
---
|
||||
@ -1,68 +0,0 @@
|
||||
---
|
||||
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.
|
||||
@ -1,62 +0,0 @@
|
||||
---
|
||||
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/)
|
||||
@ -1,60 +0,0 @@
|
||||
---
|
||||
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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 76 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 221 KiB |
@ -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/)
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 136 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 222 KiB |
@ -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
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 153 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 1.4 MiB |
@ -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
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 96 KiB |
@ -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
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 27 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 212 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 47 KiB |
@ -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!
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 315 KiB |
@ -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!
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 209 KiB |
@ -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.
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 464 KiB |
@ -1,121 +0,0 @@
|
||||
---
|
||||
title: "Japanese Curry (Pressure Cooker)"
|
||||
subtitle:
|
||||
date: 2025-01-15T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [Curry, Potato, Carrots, Apple, Japanese, Pressure Cooker]
|
||||
categories: [Curry]
|
||||
|
||||
cuisine: [Japanese]
|
||||
course: [Lunch, Dinner]
|
||||
image: thumbnail.jpg
|
||||
---
|
||||
|
||||
Prep Time: **20 minutes**
|
||||
Cook Time: **40 minutes**
|
||||
Servings: **6 - 8**
|
||||
|
||||
Original Link: [Link](https://www.justonecookbook.com/pressure-cooker-japanese-curry/#wprm-recipe-container-57082)
|
||||
|
||||
## Augmentations
|
||||
|
||||
- 1 Apple
|
||||
- This will add a sweetness to the curry.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 3 onions (large; 2¼ lb, 1,005 g)
|
||||
- 1 1/2 cups carrots (5 oz, 143 g)
|
||||
- 3 Yukon gold potatoes (15 oz, 432 g)
|
||||
- 2 cloves garlic
|
||||
- 1 tsp ginger (grated, with juice)
|
||||
- 1 1/2 lb boneless, skinless chicken thighs (see Notes for substitutions)
|
||||
- 1/8 tsp Diamond Crystal kosher salt
|
||||
- 1/8 tsp freshly ground black pepper
|
||||
|
||||
### Curry Sauce
|
||||
|
||||
- 1 Tbsp neutral oil (for cooking)
|
||||
- 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
|
||||
- 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux)
|
||||
- 1 Tbsp ketchup
|
||||
- 1 Tbsp soy sauce
|
||||
|
||||
## Instruction
|
||||
|
||||
### Step 1
|
||||
|
||||
Cut 3 onions in half and cut each half into 5 wedges.
|
||||
|
||||
### Step 2
|
||||
|
||||
Peel 1½ carrots and cut into bite-sized pieces.
|
||||
I use a Japanese cutting technique called [rangiri]().
|
||||
This cut creates more surface area, which helps the carrots absorb more flavor and cook faster.
|
||||
Tip: You can cut the vegetables slightly bigger to avoid a mushy texture.
|
||||
|
||||
### Step 3
|
||||
|
||||
Peel 3 Yukon gold potatoes and cut them into quarters.
|
||||
Soak them in water for 15 minutes to remove the excess starch.
|
||||
Tip: Do not use russet potatoes since they would break down too easily.
|
||||
|
||||
### Step 4
|
||||
|
||||
Mince 2 cloves garlic (I like this garlic press).
|
||||
Then, grate the ginger with a microplane and reserve 1 tsp ginger (grated, with juice).
|
||||
|
||||
### Step 5
|
||||
|
||||
Cut 1½ lb boneless, skinless chicken thighs into bite-sized pieces.
|
||||
I use the [sogigiri]() Japanese cutting technique to create more surface area and flatten each piece so it cooks faster.
|
||||
Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
|
||||
|
||||
### Step 6
|
||||
|
||||
Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot).
|
||||
When the inner pot is hot, add 1 Tbsp neutral oil.
|
||||
|
||||
### Step 7
|
||||
|
||||
Then, add the onion wedges, minced garlic, and grated ginger with juice.
|
||||
|
||||
### Step 8
|
||||
|
||||
Add the chicken pieces to the pot and mix until just coated with the oil.
|
||||
|
||||
### Step 9
|
||||
|
||||
Add the carrots and potatoes to the pot and mix well.
|
||||
|
||||
### Step 10
|
||||
|
||||
Add 3 cups chicken stock/broth and use a spatula to press down the meat and vegetables into the liquid.
|
||||
Then, place the cubes from 1 package Japanese curry roux (I combine half mild and half medium spicy packaged roux) on top of the other ingredients.
|
||||
**DO NOT MIX!** Otherwise, the roux may sink to the bottom of the pot and burn while cooking.
|
||||
For solidified homemade roux, place the cubes on top of the ingredients and do not mix.
|
||||
For non-solidified homemade roux (that you just made), add it after pressure cooking is done.
|
||||
|
||||
### Step 11
|
||||
|
||||
Cover and lock the lid. Make sure the Instant Pot‘s steam release handle points to Sealing and not Venting.
|
||||
Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing.
|
||||
Then, press the Meat/Stew button to switch to pressure cooking.
|
||||
Press the “minus“ button to change the cooking time to 15 minutes.
|
||||
|
||||
### Step 12
|
||||
|
||||
When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode.
|
||||
Slide the steam release handle to Venting to let out steam until the float valve drops down, OR let the pressure release naturally (this takes about 15 minutes).
|
||||
|
||||
### Step 13
|
||||
|
||||
Unlock the lid.
|
||||
(If you‘re using homemade curry roux, add it to the pot now and heat on Sauté mode for an additional 5 minutes until well blended into the stew.)
|
||||
Add 1 Tbsp ketchup and 1 Tbsp soy sauce now.
|
||||
Mix well, stirring to dissolve the curry roux and checking one last time that there are no undissolved chunks left.
|
||||
|
||||
## Good Sides
|
||||
|
||||
- Serve with Jasmine Rice
|
||||
Binary file not shown.
|
Before Width: | Height: | Size: 150 KiB |
@ -1,41 +0,0 @@
|
||||
---
|
||||
title: "Sugared Pecans"
|
||||
subtitle:
|
||||
date: 2025-01-24T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [pecans, sugared]
|
||||
#categories: [Cajun]
|
||||
|
||||
#cuisine: []
|
||||
course: [Snack]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Prep Time: **15 minutes**
|
||||
Cook Time: **60 minutes**
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 cup sugar
|
||||
- 1 teaspoon cinnamon
|
||||
- 1 teaspoon salt
|
||||
- 1 egg
|
||||
- 1 tablespoon water
|
||||
|
||||
## Instructions
|
||||
|
||||
- Preheat oven to 250
|
||||
- Mix together
|
||||
- 1 cup sugar
|
||||
- 1 teaspoon cinnamon
|
||||
- 1 teaspoon salt
|
||||
- Whisk together
|
||||
- 1 egg white
|
||||
- 1 tablespoon water
|
||||
- Toss 1lb pecans in egg mixture
|
||||
- Transfer pecans to sugar mixture and stir
|
||||
- Place parchment paper on cookie sheet
|
||||
- Spread pecans on parchment paper
|
||||
- Bake for 1 hour
|
||||
- Every 15 minutes stir nuts
|
||||
@ -1,63 +0,0 @@
|
||||
---
|
||||
title: "Buffalo Chicken Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the Marinade
|
||||
|
||||
- 1.5-2lbs of chicken thighs
|
||||
- juice of 1 lemon
|
||||
- 1 cup of buffalo sauce
|
||||
- 6 cloves of pressed garlic
|
||||
- 2 tsp paprika (I prefer smoked paprika, it’s a little richer in flavor and color)
|
||||
- 2 tbs honey
|
||||
- 2 tbs sea salt
|
||||
- 1/2 cup avocado oil
|
||||
- 1/2 cup rice vinegar
|
||||
|
||||
### For the salad
|
||||
|
||||
- 3 ears of corn
|
||||
- 2 bell peppers
|
||||
- 1 bunch of cilantro
|
||||
- 1/2 a red onion or one small red onion
|
||||
- 1 bunch of radishes
|
||||
- 8 oz pepper jack cheese
|
||||
- 1 can of white beans
|
||||
- 1 can of chickpeas
|
||||
|
||||
### For the Dressing
|
||||
|
||||
- 1/3 cup Franks Buffalo sauce
|
||||
- 1/3 cup rice vinegar
|
||||
- 1/3 cup avocado oil
|
||||
- 1 tbs honey
|
||||
- 1 tsp paprika
|
||||
- 2 tsp kosher salt
|
||||
- juice of 1 grilled lemon
|
||||
- 2 tbs mayonnaise
|
||||
|
||||
## Instruction
|
||||
|
||||
- Mix the Buffalo Sauce, lemon juice, avocado oil, garlic, paprika, vinegar, honey, and sea salt in a large bowl to create the marinade.
|
||||
- Add in the chicken thighs and use a fork to poke holes in the chicken so the marinade can penetrate. Cover with a lid or saran wrap and marinate in the fridge for at least 3 hours but up to 24.
|
||||
- Preheat your grill to medium-high heat, make sure it’s well oiled.
|
||||
- To prep for grilling: Shuck your corn, rub some avocado oil on it, and slice your lemon in half.
|
||||
- Using some metal tongs remove the chicken from the marinade (shake the excess off) and place it on the grill. You want to let the chicken grill (covered) without touching it for about 10 minutes. You want to hear popping and sizzling and you should be able to remove the chicken from the grill without it sticking; that’s how you know it’s ready to flip. Flip the chicken and cook for another 8 minutes covered on the other side.
|
||||
- Place the lemon face down next to the chicken and let it grill for about 10 minutes till you have char marks.
|
||||
- Place the corn on the upper level and rotate about 4 times (every 5ish minutes) while the chicken cooks.
|
||||
- Remove the chicken, corn, and lemon from the grill and let them rest while you prep the rest of the salad.
|
||||
- Core and dice your bell peppers. Mince your cilantro. Mince the red onion. Dice your radishes. Cut the cheese into 1cm cubes. Rinse and drain your beans. Add everything to a big salad bowl.
|
||||
- Cut the corn off the cob and add it to the bowl. Chop the chicken into small pieces and add it.
|
||||
- To make the dressing in a medium deli container or blender mix together the buffalo sauce, vinegar, avocado oil, honey, paprika, sea salt, mayonnaise, and squeeze in the juice of the lemon you grilled earlier.
|
||||
- Either blend for about 15 seconds till smooth and creamy or use a milk frother to mix for about 1 minute.
|
||||
- Pour the dressing over the salad mixture and toss until fully coated. This recipe makes about 5 bowls of salad and keeps well for 3-4 days in the fridge.
|
||||
@ -1,67 +0,0 @@
|
||||
---
|
||||
title: "Chopped Cucumber Tzatziki Chicken Bowl"
|
||||
subtitle:
|
||||
date: 2025-02-19T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the seasoning
|
||||
|
||||
- 1 tbs oregano
|
||||
- 1 tbs garlic powder
|
||||
- 2 tsp sea salt
|
||||
- ½ tsp fresh cracked black pepper
|
||||
- 1 tsp cumin
|
||||
- Juice of half a lemon
|
||||
- 1/3 cup olive oil
|
||||
- 2 lbs chicken thighs
|
||||
|
||||
### For the Salad
|
||||
|
||||
- 2 green bell peppers
|
||||
- 1 bunch of green onions
|
||||
- 1 container of cherry tomatoes (about 2 cups)
|
||||
- 2 jalepenos
|
||||
- ½ cup chopped red onions
|
||||
- A little bit of lemon juice to go on top of the red onions
|
||||
- 1 bunch of cilantro
|
||||
- 1 bunch of parsley
|
||||
- 1 can of chickpeas
|
||||
- 10 oz greek yogurt
|
||||
- Juice of 1 lemon
|
||||
- 2 tbs olive oil
|
||||
- 1-2 avocados
|
||||
|
||||
## Instruction
|
||||
|
||||
### Prep
|
||||
|
||||
- In a small bowl mix together the oregano, garlic powder, sea salt, fresh cracked black pepper, cumin, lemon juice, and olive oil.
|
||||
- Mix together and cover the chicken thighs in the seasoning mixture. Let the chicken sit in the marinade mixture for at least 30 minutes but up to overnight covered.
|
||||
|
||||
### Cook Chicken
|
||||
|
||||
- Preheat the grill to high heat.
|
||||
- Cook your chicken on the grill or in a cast iron pan on high for about 6 minutes on one side and 5 on the other until fully cooked.
|
||||
- Remove the chicken from the grill and let it rest while you prep the rest of the salad.
|
||||
|
||||
### Make Salad
|
||||
|
||||
- Rinse and drain the chickpeas.
|
||||
- To make the salad,
|
||||
- chop the bell peppers,
|
||||
- finely mince the red onions
|
||||
- squeeze a bit of lemon juice over them
|
||||
- slice the tomatoes in half
|
||||
- core and mince the jalapenos
|
||||
- and chop the cilantro, dill, and parsley.
|
||||
- In a large bowl, mix together the Greek yogurt, lemon juice, and olive oil. Add in a big pinch of sea salt and mix thoroughly.
|
||||
- Roughly chop the avocados and add them in the bowl. Add all of your other chopped vegetables, chickpeas, and herbs and mix until the yogurt mixture fully coats everything.
|
||||
- Chop the chicken into bite-size pieces. Serve the salad in a bowl with the chicken on one side and the salad on the other.
|
||||
@ -1,37 +0,0 @@
|
||||
---
|
||||
title: "Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: true
|
||||
|
||||
tags: [dense bean salad]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 container of Cherry tomatoes
|
||||
- ½ a jar of Mezzetta Kalamata Olives
|
||||
- ¼ of a Red onion
|
||||
- ½ lb Chopped deli turkey
|
||||
- 1 container of mini mozzarella balls
|
||||
- 1 can of White beans
|
||||
- 1 can of Chickpeas
|
||||
- 3 tbs Parsley
|
||||
- 3 tbs basil
|
||||
- 1 tbs Oregano
|
||||
- ¼ cup balsamic vinegar
|
||||
- Juice of 1 lemon
|
||||
- ½ cup Olive oil
|
||||
- 1 tbs Italian seasoning
|
||||
- Big pinch of Sea salt
|
||||
|
||||
## Instruction
|
||||
|
||||
- Roughly chop your cherry tomatoes and Kalamata olives.
|
||||
- Finely mince your red onion and roughly chop your deli turkey.
|
||||
- Mince your parsley, basil, and oregano.
|
||||
- Rinse and drain your white beans and chickpeas.
|
||||
- Add your tomatoes, Kalamata olives, red onion, turkey, herbs, and beans to a big bowl.
|
||||
- Cover in the balsamic vinegar, lemon juice, olive oil, and sea salt.
|
||||
@ -1,85 +0,0 @@
|
||||
---
|
||||
title: "Enchilada Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-19T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the marinade
|
||||
|
||||
- 6oz of red enchilada sauce (you can use an 8oz can and set the rest aside for the dressing)
|
||||
- juice of 2 limes
|
||||
- 1 tbs sea salt
|
||||
- 1 lb chicken thighs
|
||||
|
||||
### For the Salad
|
||||
|
||||
- 1 can chickpeas
|
||||
- 1 can black beans
|
||||
- 2 bell peppers
|
||||
- 1 jalapeno
|
||||
- 1/2 a red onion
|
||||
- 8oz Monterey Jack Cheese
|
||||
- 8oz Cheddar Cheese
|
||||
- 1 bunch of cilantro
|
||||
- 1 container cherry tomatoes
|
||||
- 2 avocados on the firmer side
|
||||
|
||||
### For the Dressing
|
||||
|
||||
- 2 oz red enchilada sauce
|
||||
- juice of 1 lime
|
||||
- 1/2 cup avocado oil
|
||||
- 1/4 cup rice vinegar or white wine vinegar
|
||||
- 1/2 tsp dijon mustard
|
||||
- 1 tsp sea salt
|
||||
- 1 tsp smoked chipotle powder (regular works too but I love the smokey flavor layer)
|
||||
|
||||
## Instruction
|
||||
|
||||
### Prepare marinade
|
||||
|
||||
- Whisk together the enchilada sauce lime juice, and sea salt in a large bowl.
|
||||
- Add the chicken thighs and poke a few holes in them with a fork so the marinade can penetrate.
|
||||
- Cover and let this sit in the fridge for at least 3 hours but up to 24.
|
||||
|
||||
### Prepare salad
|
||||
|
||||
- To prepare the salad, start by rinsing and draining the beans. Add them to a big bowl.
|
||||
- Cut the ends off of the bell peppers and dice them.
|
||||
- Remove the seeds and pith from the jalapeno and finely dice.
|
||||
- keep some if you want it to have some kick
|
||||
- Mince the red onion
|
||||
- Cut the cheese into small cubes
|
||||
- Finely mince the cilantro.
|
||||
- Slice the tomatoes in half.
|
||||
- Cube the avocados.
|
||||
- Add the beans, bell peppers, jalapenos, red onion, cheese, cilantro, tomato, and avocado to a big bowl.
|
||||
|
||||
### Make Dressing
|
||||
|
||||
- Mix the following ingredients together in container
|
||||
- 2oz of enchilada sauce
|
||||
- lime juice
|
||||
- avocado oil
|
||||
- rice vinegar
|
||||
- mustard
|
||||
- sea salt
|
||||
- chipotle powder
|
||||
- Use a fork or milk frother to mix until fully emulsified and creamy.
|
||||
|
||||
This can be stored in a container and stored.
|
||||
|
||||
### Cook Chicken
|
||||
|
||||
- Preheat the grill while you work on the dressing. If you don’t have a grill you can make this in a grill pan or cast iron.
|
||||
- Oil your grill or cast iron with a high-smoke point oil, and cook the chicken until browned on each side and cooked fully through, about 8 minutes on one side and 7 minutes on the other, on medium-high heat.
|
||||
- Let the chicken rest for at least 10 minutes, then chop it into bite-sized pieces.
|
||||
- Add the chicken to the salad. Cover completely in the dressing and toss well.
|
||||
@ -1,81 +0,0 @@
|
||||
---
|
||||
title: "Grilled Chipotle Chicken and Corn Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-19T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Chicken Marinade
|
||||
|
||||
- 1 lb chicken thighs
|
||||
- 1 7oz can of chipotle peppers in adobo
|
||||
- juice of 2 limes
|
||||
- big pinch of sea salt
|
||||
- 1/4 cup avocado or olive oil
|
||||
- 1/4 cup water
|
||||
- 5 cloves of garlic
|
||||
|
||||
### Dressing
|
||||
|
||||
- For the Dressing
|
||||
- 1/2 cup avocado oil
|
||||
- Juice of 2 limes
|
||||
- 1/4 cup rice vinegar
|
||||
- 2 tsp chipotle powder
|
||||
- 1 tsp cumin
|
||||
- 2 cloves crushed garlic
|
||||
- 1 tbs mayonnaise
|
||||
|
||||
### Salad
|
||||
|
||||
- 2 tbs avocado oil
|
||||
- 3 ears of corn
|
||||
- 2 bell peppers
|
||||
- 1 bunch of cilantro
|
||||
- 1 small red onion
|
||||
- 1 can butter beans
|
||||
- 1 can chickpeas
|
||||
- 1 pint of cherry tomatoes
|
||||
- 2 avocados on the firmer side
|
||||
|
||||
## Instruction
|
||||
|
||||
### For the Marinade
|
||||
|
||||
- Start by adding the peppers, lime juice, avocado oil, water, sea salt, and garlic to a large container or blender—immersion blend for about a minute till creamy and bright orange.
|
||||
- Use a fork to poke some holes in the chicken so the marinade can penetrate better.
|
||||
- Add the chicken to a bowl and pour the marinade over it.
|
||||
- Cover and let marinate in the fridge for at least an hour but up to overnight.
|
||||
|
||||
### For the Grill
|
||||
|
||||
- Start by oiling your grill and preheating it to high.
|
||||
- Shuck your corn and drizzle with the avocado oil.
|
||||
- Add the corn and chicken to the grill and cover.
|
||||
- Cook the chicken for about 8 minutes on 1 side, flip, and cook for another 6 minutes on the other.
|
||||
- Rotate the corn every few minutes while the chicken is cooking. You want the corn to be nicely charred and a little bit darker yellow.
|
||||
- The chicken should have a good char and be 165 internal temp.
|
||||
- Remove the chicken and corn from the grill and let the chicken rest and the corn cool while you prep your salad.
|
||||
|
||||
### For the Salad
|
||||
|
||||
- Core and dice your bell peppers and add them to a large bowl.
|
||||
- Mince your cilantro and add it to the bowl.
|
||||
- Mince your red onion and add it to the bowl.
|
||||
- Rinse and drain your chickpeas and butter beans and add them to the bowl.
|
||||
- Slice your cherry tomatoes in half and add them.
|
||||
- Cube your avocados and add them
|
||||
- Chop your cooled chicken and add it.
|
||||
- Slice the corn off of the cobb and add it to the bowl.
|
||||
|
||||
### Make the Dressing
|
||||
|
||||
- In a small container mix the avocado oil, lime juice, vinegar, chipotle powder, cumin, sea salt, and mayonnaise. I like the use a milk frother to mix everything till it’s nice and creamy.
|
||||
- Pour the dressing over the salad and toss everything together. I think this salad is best when you let it marinate for at least an hour.
|
||||
@ -1,57 +0,0 @@
|
||||
---
|
||||
title: "Grilled Corn, Steak, and Peach Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: true
|
||||
|
||||
tags: [dense bean salad]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
2 ears of corn
|
||||
2 tbs avocado oil
|
||||
1 lb of flank or bavette steak (you can do up to 1 1/2 lbs, butcher cuts can be inconsistent but this recipe is very forgiving!)
|
||||
2 tsp sea salt
|
||||
1 pint of cherry tomatoes
|
||||
3 peaches
|
||||
1/2 a red onion
|
||||
1 bunch of cilantro
|
||||
1 bunch of chives
|
||||
1 ball of fresh burrata to serve
|
||||
1 can of white beans
|
||||
1 can of chickpeas
|
||||
|
||||
### For the Dressing
|
||||
|
||||
2 tbs balsamic vinegar (I used fig balsamic and it was really good)
|
||||
juice of 1 lemon
|
||||
1/4 cup olive oil
|
||||
1/2 tsp Dijon mustardd
|
||||
big pinch of sea salt
|
||||
1/2 tsp herbs de Provence
|
||||
1 tbs honey
|
||||
1 clove of grated garlic
|
||||
|
||||
## Instruction
|
||||
|
||||
- Generously season the steak with the sea salt and set it on a paper towel on a grill tray to let the salt absorb. If you grill a lot mini sheet pans to hold your grill stuff is an amazing kitchen purchase.
|
||||
- Shuck the corn and coat in the avocado oil.
|
||||
- Go outside and preheat your grill to around 400.
|
||||
- Once the grill is preheated add the corn to an upper rack and let cook covered for 10 minutes.
|
||||
- Move the corn to a lower rack and add the steak to the lower grill level. It depends on the thickness and kind of steak you use but cook your steak for about 3 min on each side till it’s medium rare. Rotate the corn as the steak cooks about 4 times to get all four sides evenly charred.
|
||||
- Remove the steak and corn from the grill and let them cool while you prep the vegetables.
|
||||
- Slice the tomatoes in half. Chop the peaches. Mince the chives and cilantro. Add all of your chopped vegetables and herbs to a large bowl.
|
||||
- Rinse and drain the beans. A few people have said their salads are soggy, this is key to preventing that!
|
||||
- Add the beans to the salad mixture.
|
||||
- Cut your steak against the grain into bite-sized pieces and add it to the bowl.
|
||||
- Cut the corn off of the cob. The easier way I’ve found to do this is to lay the corn flat on a cutting board and slice it down rotating it.
|
||||
|
||||
- In a small container mix together the lemon juice, balsamic vinegar, olive oil, herbs, garlic, honey, and Dijon mustard. I like to mix my dressings with a milk frother to make them extra creamy
|
||||
- Pour the dressing over the salad and toss. I think the salad is best if you let the dressing marinate for at least an hour.
|
||||
- Serve topped with fresh burrata and enjoy!
|
||||
- It lasts about 3 days in the fridge (the peaches do get a bit mushy, but tbh it doesn’t last long in my house bc we eat it so quickly).
|
||||
@ -1,69 +0,0 @@
|
||||
---
|
||||
title: "Grilled Honey Mustard Chicken Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad, Chicken, Peach]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Marinade
|
||||
|
||||
- 1/4 cup dijon mustard
|
||||
- 1/2 cup honey
|
||||
- 1/4 cup avocado oil
|
||||
- 1/4 cup white or champagne vinegar
|
||||
- 2 tsp sea salt
|
||||
- 2 tsp red pepper flakes
|
||||
- juice of 1 lemon
|
||||
- 6 cloves of grated garlic
|
||||
- 2 lbs of chicken
|
||||
|
||||
### Salad
|
||||
|
||||
- 1 container of cherry tomatoes
|
||||
- 1/4 of a red onion
|
||||
- 3 ears of corn
|
||||
- 3 peaches
|
||||
- 1 bunch of dino kale
|
||||
- 1 can of chickpeas
|
||||
- 1 can of white beans
|
||||
- 1 6 oz block of feta
|
||||
|
||||
### Dressing
|
||||
|
||||
- 1 tbs of Dijon mustard
|
||||
- 1 tbs honey
|
||||
- pinch of red pepper flakes
|
||||
- big pinch of sea salt
|
||||
- 1/2 cup avocado oil
|
||||
- juice of 1 lemon
|
||||
- 1/4 cup champagne vinegar
|
||||
|
||||
## Instruction
|
||||
|
||||
- In a large bowl whisk together the mustard, honey, avocado oil, vinegar, sea salt, red pepper flakes, lemon juice, and grated garlic. Mix till fully combined.
|
||||
- Poke some holes in your chicken thighs using a fork to allow the marinade to penetrate better.
|
||||
- Add the chicken to the bowl with the marinade. Cover and let sit in the fridge for at least an hour but up to 3 days.
|
||||
- Preheat your grill to medium-high.
|
||||
- Grill your chicken and corn until the corn has a nice char and the chicken is 165 internal, about 8 minutes on one side and 6 min on the other. Remove from the grill and let both rest for at least 10 minutes.
|
||||
- While your corn and chicken are grilling and resting this is a good time to prep other ingredients.
|
||||
- Slice your cherry tomatoes in half and add them to a large salad bowl.
|
||||
- Finely mince the red onion and add it to the bowl.
|
||||
- Remove the pits from your peaches and roughly chop, add them to the bowl.
|
||||
- Pull your kale off of the stems and finely chop it, add it to the bowl.
|
||||
- Rinse and drain your beans and add them to the bowl. DO NOT SKIP THIS STEP, I SEE SOME PEOPLE SKIPPING THIS IN VIDEOS AND I KNOW IT MAKES YOUR GUY’S SALADS SOGGY.
|
||||
- Slice your corn off of the cob and add it to the bowl.
|
||||
- Chop your chicken and add it to the bowl.
|
||||
- For the dressing in a small container mix together the mustard, honey, vinegar, lemon juice, sea salt, and red pepper flakes.
|
||||
- Pour the dressing over the salad mixture and toss.
|
||||
- Crumble in the feta and lightly toss again.
|
||||
- Store in deli containers in the fridge and enjoy throughout the week!
|
||||
|
||||
## Good Sides
|
||||
|
||||
Add any if you have them, or remove this block if not valid.
|
||||
@ -1,47 +0,0 @@
|
||||
---
|
||||
title: "La Scala Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-01-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
1 bag of Persian cucumbers
|
||||
1 container of cherry tomatoes
|
||||
1 bunch of parsley
|
||||
1 container of mini mozzarella balls
|
||||
1 container of calabrese or salami
|
||||
1 shallot
|
||||
1 can of chickpeas
|
||||
1 can of white beans
|
||||
1/2 a jar of sliced kalamata olives
|
||||
1/2 a jar of sliced pepperoncinis
|
||||
1 cup of grated parmesan cheese
|
||||
|
||||
### For the Dressing
|
||||
|
||||
2 cloves of grated garlic
|
||||
1/4 cup red wine vinegar
|
||||
1/4 cup olive oil
|
||||
2 tbs dijon mustard
|
||||
1 tsp sea salt
|
||||
1 tsp Italian seasoning
|
||||
the juice of half a lemon
|
||||
|
||||
## Instruction
|
||||
|
||||
- Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
|
||||
- Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
|
||||
- Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
|
||||
- Rinse and drain your chickpeas and white beans and add them to the bowl.
|
||||
- In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning. Use a milk frother to blend until creamy.
|
||||
- Pour the dressing over the top of the salad ingredients and toss aggressively.
|
||||
- Enjoy! This keeps in the fridge well for about 4 days but I think it’s still good for about a week. It makes about 5 servings!
|
||||
@ -1,40 +0,0 @@
|
||||
---
|
||||
title: "Olive Turkey Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1/2 lb of deli turkey
|
||||
- 1 shallot
|
||||
- 1 bunch of parsley
|
||||
- 1 bunch of cilantro
|
||||
- 1/2 a container of green olives
|
||||
- 1 can of garbanzo beans
|
||||
- 1 can of white beans (I like Great Northern)
|
||||
- 1 container of mini mozzarella balls
|
||||
- 1/4 cup red wine vinegar
|
||||
- 1/2 cup olive oil
|
||||
- 2 tsp Dijon mustard
|
||||
- Pinch of red pepper flakes
|
||||
- Big pinch of sea salt
|
||||
- The juice of 1 lemon
|
||||
|
||||
## Instruction
|
||||
|
||||
- Chop up your deli turkey into little bite-sized pieces and add it to a bowl.
|
||||
- Finely mince the shallot.
|
||||
- Chop the parsley and cilantro.
|
||||
- Drain the liquid off of the olives and roughly chop them.
|
||||
- Add the shallots, parsley, cilantro, and olives to a bowl.
|
||||
- Rinse and drain the chickpeas and white beans.
|
||||
- Drain the mozzarella balls.
|
||||
- Add the beans and mozzarella to the bowl with everything else.
|
||||
- Add in the olive oil, red wine vinegar, dijon, sea salt, and lemon juice.
|
||||
- Toss everything together and enjoy!
|
||||
@ -1,50 +0,0 @@
|
||||
---
|
||||
title: "Spicy Cashew Slaw Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
- 2 cups green cabbage, shredded
|
||||
- 2 cups red cabbage, shredded
|
||||
- 1 cup carrots, shredded
|
||||
- 1 cucumber
|
||||
- 1 bunch scallions
|
||||
- 10 oz edamame
|
||||
- 1 can great northern beans, drained and rinsed
|
||||
- 1/4 cup sesame seeds
|
||||
- 1 cup roasted cashews
|
||||
- 1 rotisserie chicken
|
||||
- pinch of salt
|
||||
|
||||
### For the Dressing
|
||||
|
||||
- 2 tbs miso paste
|
||||
- juice of 2 limes
|
||||
- 1 tsp salt
|
||||
- 1 stop red pepper flakes
|
||||
- 1/4 cup sesame oil
|
||||
- 1/4 cup olive oil
|
||||
- 1/4 cup rice vinegar
|
||||
- 2 cloves garlic
|
||||
- 2 tbs ginger
|
||||
|
||||
## Instruction
|
||||
|
||||
- Add the shredded green cabbage, purple cabbage, and carrots to a large bowl and gently toss together.
|
||||
- Dice the cucumber chop the scallions and add them to the bowl with the slaw mixture.
|
||||
- Thaw the edamame if you’re using frozen. Rinse and drain the white beans. Add all of your beans to the bowl.
|
||||
- Roughly chop the cashews and add them to the bowl.
|
||||
- Add in the sesame seeds.
|
||||
- Break down the rotisserie chicken and chop it into cubes. Add it to the bowl.
|
||||
- Add the miso paste, lime juice, sea salt, red pepper flakes, sesame oil, olive oil, rice vinegar, garlic, and ginger in a small container or immersion blender cup.
|
||||
- Blend on high for about 30 seconds until smooth and creamy.
|
||||
- Add the dressing to the salad and toss thoroughly until completely mixed throughout.
|
||||
@ -1,57 +0,0 @@
|
||||
---
|
||||
title: "Steak Tzatziki Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad, steak]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the Steak seasoning
|
||||
|
||||
- 1.5 lbs flank or skirt steak
|
||||
- 2 tsp cumin
|
||||
- 2 tsp garlic powder
|
||||
- 2 tsp oregano
|
||||
- 1 tbs sea salt
|
||||
- 2 tbs olive oil
|
||||
|
||||
### For the Salad
|
||||
|
||||
- 1/4 cup pickled red onion
|
||||
- 1 container of cherry tomatoes
|
||||
- 1 large cucumber
|
||||
- 1 bunch of dill
|
||||
- 1 bunch of parsley
|
||||
- 1/4 cup pitted kalamata olives
|
||||
- 1 can white beans
|
||||
- 1 can chickpeas
|
||||
- 1 5oz block of feta
|
||||
|
||||
### For the dressing
|
||||
|
||||
- 1/4 cup white vinegar
|
||||
- 1/2 cup olive oil
|
||||
- juice of 1 lemon
|
||||
- 1/4 cup Greek yogurt
|
||||
- big pinch of sea salt
|
||||
- 1 clove of garlic
|
||||
|
||||
## Instruction
|
||||
|
||||
- In a small bowl, mix together the cumin, garlic powder, oregano, and sea salt to create a seasoning blend for the steak. Drizzle the steak in the olive oil and generously coat it with the seasoning mixture, rubbing it in with your hands so it gets fully coated. You can let this sit in the fridge for a few hours if you want. The longer you let the salt sit on the meat, the more it will soak in and tenderize it.
|
||||
- Heat your grill to medium-hot and grill your steak until it’s medium-rare. Depending on the thickness of the steak, it should take about 6 minutes on one side and 5 minutes on the other for a flank or strip steak.
|
||||
- Pull the steak off the grill and let the meat rest for at least 10 minutes before slicing it.
|
||||
- While the steak rests, slice the tomatoes in half, finely chop the cucumber, chop the olives, dice the pickled red onion, and add everything to a big salad bowl.
|
||||
- Rinse and drain your beans and add them to a bowl with the vegetables.
|
||||
- Finely mince the dill and parsley and add about 80% to the bowl with the vegetables, setting the remainder aside for the dressing.
|
||||
- Crumble in the feta.
|
||||
- Chop your steak into small bite-sized pieces and add it to the bowl.
|
||||
- In a small blender, blend the lemon juice, white wine vinegar, remaining dill and parsley, olive oil, Greek yogurt, sea salt, and garlic for about 30 seconds.
|
||||
- Pour the dressing over the salad and toss well.
|
||||
- This is great in the fridge, and I love to serve it in an air-fried pita pocket.
|
||||
@ -1,61 +0,0 @@
|
||||
---
|
||||
title: "Sundried Tomato Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-19T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### For the Salad
|
||||
|
||||
- 1 shallot
|
||||
- 1 bunch of parsley
|
||||
- 1 orange bell pepper
|
||||
- 1 yellow bell pepper
|
||||
- 1 16 oz container of cherry tomatoes
|
||||
- 4 leaves of basil
|
||||
- 6 oz pepperoni
|
||||
- 1/2lb of smoked chipotle chicken
|
||||
- 1/2 cup of drained sundried tomatoes
|
||||
- 1/2 a cup of drained artichoke hearts
|
||||
- 1 can of white beans
|
||||
- 1 can of chickpeas
|
||||
- 1 16oz container of mini mozzarella balls in water (drained)
|
||||
|
||||
### For the Dressing
|
||||
|
||||
- 2 tbs sundried tomato oil
|
||||
- 1/4 cup garlic olive oil
|
||||
- 1/4 cup red wine vinegar
|
||||
- 1 tbs Italian seasoning blend
|
||||
- I used [Auntie Jen’s blend](https://www.auntjenns.com/collections/spice-blends) I got in Hawaii, it’s 10/10.
|
||||
- big pinch of sea salt
|
||||
- 1 tsp Dijon mustard
|
||||
- the juice of 1 lemon
|
||||
|
||||
## Instruction
|
||||
|
||||
### Prep Work
|
||||
|
||||
- Finely mince the shallot. Core and dice the bell peppers. Mince the parsley and basil. Slice the tomatoes in half.
|
||||
- Roughly chop the pepperoni and chicken.
|
||||
- Drain the sundried tomato oil off the sundried tomatoes and set it aside. You want to save about 2 tbs of oil to add to the dressing.
|
||||
- Roughly chop the drained tomatoes and artichoke hearts.
|
||||
- Rinse and drain the beans and mozzarella balls.
|
||||
|
||||
### Make the Salad
|
||||
|
||||
- Add the shallots, bell peppers, parsley, basil, cherry tomatoes, pepperoni, chicken, beans, and mozzarella to a big bowl.
|
||||
- In a small separate container, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard.
|
||||
- I love to use a milk frother to mix the dressing and make it super creamy and smooth.
|
||||
- Pour the dressing over the salad mixture and toss till everything is evenly coated in the dressing.
|
||||
|
||||
## Notes
|
||||
|
||||
I love to eat this in a warmed-up wrap. It makes about 5 servings and keeps in the fridge for about 4 days! I store it in these deli containers; they’re reusable and you can dish wash them, but if you break one or your kid takes them to school in their lunchbox and they mysteriously never come home, it’s no big deal because they’re like $0.20 each!
|
||||
@ -1,58 +0,0 @@
|
||||
---
|
||||
title: "Thanksgiving Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: [Link](https://www....)
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
- 2 cups peeled and diced butternut squash (this is interchangeable with most fall squashes)
|
||||
- 2 cups peeled and diced sweet potato
|
||||
- 1 can of chickpeas
|
||||
- 1/2 a pound of brussels sprouts
|
||||
- lots of olive oil, garlic powder, sea salt, and cracked black pepper
|
||||
- 3/4 cup dried cranberries
|
||||
- 4 oz goat cheese crumbles (there are lots of delicious flavored goat cheeses and this salad is a perfect opportunity to use them)
|
||||
- 1/2 a shallot
|
||||
- 3 tbs finely minced parsley
|
||||
- 1 can of white beans
|
||||
- 1/2 a pound of chopped turkey (optional)
|
||||
|
||||
### Dressing
|
||||
|
||||
Note: if you know you're someone who doesn’t love acidic flavors, reduce the honey balsamic to 2.5tbs
|
||||
|
||||
- 1/4 cup olive oil
|
||||
- 1/4 cup avocado oil
|
||||
- 1 tsp dijon mustard
|
||||
- 1 tsp sea salt
|
||||
- 1/4 cup honey balsamic vinegar
|
||||
- juice of half a lemon
|
||||
- 2 tbs honey
|
||||
- pinch of red pepper flakes (optional)
|
||||
|
||||
## Instruction
|
||||
|
||||
- Peel the squash and use a spoon to scrape out the seeds and pulp. Dice the squash into approximately 1 cm cubes.
|
||||
- Peel and dice the sweet potato into about 1 cm cubes.
|
||||
- Use a mandolin to shred the Brussels sprouts into very thin slices.
|
||||
- Rinse and drain the chickpeas.
|
||||
- Arrange the diced sweet potatoes, chickpeas, Brussels sprouts, and squash on individual sheet trays. The squash and sweet potatoes cook at roughly the same rate, so roasting them together is acceptable.
|
||||
- Drizzle everything with olive oil (about 1 tablespoon per tray), garlic powder (about 1 teaspoon per tray), a pinch of salt, and a sprinkle of pepper. Use your hands to ensure everything is evenly coated.
|
||||
- Roast the sweet potatoes and squash in the oven at 400°F (200°C) for about 40 minutes, tossing halfway through. You want crispy edges and a soft interior. Since all ovens vary, check every 10 minutes to ensure they are cooking properly.
|
||||
- Roast the chickpeas for 30 minutes.
|
||||
- Roast the Brussels sprouts for 25-30 minutes, tossing halfway through. They should be lightly browned, with some edges starting to crisp.
|
||||
- While the sweet potatoes, squash, Brussels sprouts, and chickpeas are roasting, prepare the rest of the salad.
|
||||
- Finely mince the shallot and parsley.
|
||||
- In a small container, mix the olive oil, avocado oil, Dijon mustard, sea salt, honey, and honey balsamic vinegar. Add in the red pepper flakes if desired. Stir thoroughly using a small whisk or fork until fully combined.
|
||||
- In a large bowl, combine the roasted squash, sweet potatoes, Brussels sprouts, and chickpeas.
|
||||
- Rinse and drain the can of white beans, and add them to the bowl along with the cranberries, goat cheese crumbles, parsley, shallot, and turkey (if using).
|
||||
- Drizzle the salad with the dressing and toss gently until fully combined. Be careful not to overmix, as this may break up the goat cheese.
|
||||
@ -1,47 +0,0 @@
|
||||
---
|
||||
title: "Turkey Green Olive Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Dressing
|
||||
|
||||
- 1 tbs dijon mustard
|
||||
- 1 tsp sea salt
|
||||
- 1 tsp italian seasoning blend
|
||||
- 1/2 cup olive oil
|
||||
- 1/4 cup red wine vinegar
|
||||
- 1 lemon
|
||||
|
||||
### Salad
|
||||
|
||||
- 1 can of white beans
|
||||
- 1 can of chickpeas
|
||||
- 1 lb deli turkey
|
||||
- 8 oz mozzarella
|
||||
- 1 bunch of parsley
|
||||
- 1 bunch of cilantro
|
||||
- 12 oz green olives
|
||||
- 1 shallot
|
||||
- 1 container of Persian Cucumbers (about 5)
|
||||
|
||||
## Instruction
|
||||
|
||||
- Rinse and drain the beans and add to a large bowl.
|
||||
- Dice the turkey and mozzarella into bite-sized pieces and add to the bowl with the beans.
|
||||
- Mince the parsley and cilantro and add them to the bowl.
|
||||
- Roughly chop the olives and add them.
|
||||
- Finely mince the shallot and add it.
|
||||
- Dice the cucumbers and add them.
|
||||
- In a small container, mix together the dijon, sea salt, Italian seasoning, olive oil, red wine vinegar, and the juice of 1 lemon.
|
||||
- Mix the dressing till thoroughly combined.
|
||||
- Pour the dressing over the salad and toss together till evenly mixed.
|
||||
- Store in the fridge for up to 5 days and enjoy cold!
|
||||
@ -1,62 +0,0 @@
|
||||
---
|
||||
title: "Zesty Roasted Red Pepper Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-19T00:00:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [dense bean salad]
|
||||
#image: thumbnail.webp
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
- 1.5lbs flank, strip or hangar steak
|
||||
- 3 ears of corn
|
||||
- 1 container cherry tomatoes
|
||||
- 2 bell peppers
|
||||
- 1 bunch cilantro
|
||||
- 1/2 a red onion
|
||||
- 1 can of garbanzo beans
|
||||
- 1 can of white beans (I like Great Northern)
|
||||
- 4 oz cotija cheese
|
||||
- 12 oz roasted red peppers (set aside 2 oz for the dressing)
|
||||
|
||||
### For the dressing
|
||||
|
||||
- juice of 2 limes
|
||||
- 2 tbs mayonnaise
|
||||
- 1/4 cup white wine vinegar
|
||||
- 1/4 cup avocado oil
|
||||
- 2 cloves garlic
|
||||
- 1 tsp sea salt
|
||||
- 1 tsp chipotle pepper powder
|
||||
- 2 oz roasted red peppers
|
||||
|
||||
## Instruction
|
||||
|
||||
### Cook the steak
|
||||
|
||||
- Rinse any excess blood or juice off of your steak and pat dry. Blood gives meat a metallic flavor so removing it by rinseing makes it taste better.
|
||||
- Generously salt your steak and let it sit for at least 10 minutes so the salt can soak in and season it throughout.
|
||||
- Cover your corn in a bit of avocado oil.
|
||||
- Pat the steak dry again before grilling. (we want the steak to be super dry so a Maillard reaction can occur. The Maillard reaction is protein browning, which gives it a delicious flavor, and this cannot happen in the presence of water)
|
||||
- Heat your grill to medium-high and grill the steak for about 6 minutes on one side and 7 minutes on the other to achieve a medium-rare cook. You can also do this inside on a cast iron or stainless steel pan.
|
||||
- Grill the corn while the steak cooks.
|
||||
- Let the corn cool and the steak rest while you prepare the rest of the salad.
|
||||
|
||||
### Make the Salad
|
||||
|
||||
- Slice the cherry tomatoes in half
|
||||
- Core and dice the bell peppers
|
||||
- Finely mince the cilantro
|
||||
- Finely dice the red onion.
|
||||
- Rinse and drain the beans and add them to the bowl along with the cherry tomatoes, cilantro, bell peppers, and red onion.
|
||||
- Slice the corn off the cobb and add to the bowl.
|
||||
- Cut the steak into bite-sized pieces and add them to the bowl.
|
||||
- In a small blender or with an immersion blender, blend the lime juice, mayonnaise, white wine vinegar, garlic, sea salt, chipotle powder, and roasted red peppers until completely creamy and smooth.
|
||||
- Pour the dressing over the salad and toss well.
|
||||
- Crumble in the cotija cheese and toss again lightly.
|
||||
@ -4,17 +4,15 @@ 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
|
||||
tags: [Shortbread, Toffee, Pecan, Christmas Cookies]
|
||||
cuisine: [American]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 522 KiB After Width: | Height: | Size: 522 KiB |
52
content/recipes/chicken-gyros-with-feta-fries/index.md
Normal file
52
content/recipes/chicken-gyros-with-feta-fries/index.md
Normal file
@ -0,0 +1,52 @@
|
||||
---
|
||||
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]
|
||||
cuisine: [Greek]
|
||||
course: [Main]
|
||||
prepTimeMinutes: 20
|
||||
cookTimeMinutes: 60
|
||||
servings: 6
|
||||
parenturl: 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
|
||||
|
||||
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.
|
||||
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.
|
||||
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.
|
||||
- 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.
|
||||
|
Before Width: | Height: | Size: 1.4 MiB After Width: | Height: | Size: 1.4 MiB |
@ -4,17 +4,15 @@ subtitle:
|
||||
date: 2022-09-28T06:36:00-07:00
|
||||
draft: false
|
||||
|
||||
tags: [Pasta, Chicken, Tomatoes, Italian, Main]
|
||||
categories: [Italian]
|
||||
image: thumbnail.png
|
||||
tags: [Pasta, Chicken, Tomatoes]
|
||||
cuisine: [Italian, American]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 525 KiB After Width: | Height: | Size: 525 KiB |
@ -4,19 +4,20 @@ subtitle:
|
||||
date: 2022-06-27T11:30:26-07:00
|
||||
draft: false
|
||||
|
||||
tags: [Indian, Main, Chicken]
|
||||
categories: [Indian]
|
||||
image: thumbnail.png
|
||||
tags: [bonappetit.com]
|
||||
cuisine: [Indian]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 469 KiB After Width: | Height: | Size: 469 KiB |
@ -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]
|
||||
image: thumbnail.png
|
||||
|
||||
tags: ["Potatoes", "Crispy"]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 478 KiB After Width: | Height: | Size: 478 KiB |
@ -1,20 +0,0 @@
|
||||
---
|
||||
title: "Dense Bean Salad"
|
||||
subtitle:
|
||||
date: 2025-02-22T00:00:00-07:00
|
||||
draft: true
|
||||
|
||||
tags: [dense bean salad]
|
||||
---
|
||||
|
||||
Original Link: Tiktok
|
||||
|
||||
## Ingredients
|
||||
|
||||
### Salad
|
||||
|
||||
### For the Dressing
|
||||
|
||||
## Instruction
|
||||
|
||||
-
|
||||
@ -3,16 +3,16 @@ title: "Drop Biscuits"
|
||||
date: 2022-06-27T14:17:21-07:00
|
||||
draft: false
|
||||
|
||||
tags: [Breakfast, American, Side, Biscuits]
|
||||
categories: [American, Side]
|
||||
image: thumbnail.png
|
||||
tags: ["Breakfast"]
|
||||
cuisine: [American]
|
||||
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
|
||||
|
||||
|
Before Width: | Height: | Size: 571 KiB After Width: | Height: | Size: 571 KiB |
@ -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]
|
||||
categories: [Mexican]
|
||||
image: thumbnail.png
|
||||
tags: ["Beans", "Pressure Cooker"]
|
||||
|
||||
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
|
||||
|
Before Width: | Height: | Size: 433 KiB After Width: | Height: | Size: 433 KiB |
@ -3,16 +3,16 @@ 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
|
||||
tags: [Curry, Chicken]
|
||||
cuisine: [Japanese]
|
||||
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
|
||||
|
||||
|
Before Width: | Height: | Size: 444 KiB After Width: | Height: | Size: 444 KiB |
@ -4,14 +4,15 @@ subtitle: Fantastic winter soup
|
||||
date: 2022-06-28T09:21:26-07:00
|
||||
draft: false
|
||||
|
||||
tags: [Pasta, Italian, Soup]
|
||||
categories: [Italian, Soup]
|
||||
image: thumbnail.png
|
||||
---
|
||||
tags: [Pasta]
|
||||
cuisine: [Italian]
|
||||
course: [Soup]
|
||||
prepTimeMinutes: 30
|
||||
cookTimeMinutes: 30
|
||||
servings: 6
|
||||
|
||||
| Prep Time | Cook Time | Servings | Original Link |
|
||||
|-----------|-----------|----------|---------------|
|
||||
| 30 minutes | 30 minutes | 6 | [Click Here](https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/)
|
||||
parenturl: https://www.savingdessert.com/pasta-e-fagioli-soup-recipe/
|
||||
---
|
||||
|
||||
## Ingredients
|
||||
|
||||
|
Before Width: | Height: | Size: 537 KiB After Width: | Height: | Size: 537 KiB |
@ -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]
|
||||
categories: [Desert, American]
|
||||
image: thumbnail.png
|
||||
tags: [Pie, Pumpkin, Holidays]
|
||||
cuisine: [American]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 690 KiB After Width: | Height: | Size: 690 KiB |
@ -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]
|
||||
categories: [Desert, American]
|
||||
image: thumbnail.png
|
||||
tags: [Desert, Bars, Raspberry]
|
||||
cuisine: [American]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 204 KiB After Width: | Height: | Size: 204 KiB |
40
content/recipes/spatchcock-smoked-turkey/index.md
Normal file
40
content/recipes/spatchcock-smoked-turkey/index.md
Normal file
@ -0,0 +1,40 @@
|
||||
---
|
||||
title: "Spatchcock Smoked Turkey"
|
||||
subtitle:
|
||||
date: 2022-10-23T00:00:00-07:00
|
||||
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/
|
||||
---
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 15-pound turkey (spatchcocked)
|
||||
- 8 Tablespoons salted butter (softened)
|
||||
- 4 Tablespoons olive oil
|
||||
- 1 Tablespoon coarse kosher salt
|
||||
- 1 Tablespoon coarse black pepper
|
||||
|
||||
## Instructions
|
||||
|
||||
1. Preheat the smoker. Preheat your smoker to 275 degrees F with your favorite hardwood. I recommend pecan, maple, apple, or alder for smoking turkeys. On this turkey I tried almond wood for the first time and it was great!
|
||||
2. Spatchcock the turkey. Spatchcock your turkey by removing any giblets, neck, or other internal parts from your bird. Flip it breast side down and remove the backbone by cutting up both sided with kitchen shears. Snip the inside of the breast bone and turn the turkey over. Press the center of the breast down until you hear a crack and the breast lays flat on your work surface. Tuck the wing tips behind the wings.
|
||||
3. Spread butter under the turkey skin. Using your fingers, gently separate the skin from the breast and thigh meat. Take 2 Tablespoons of the softened butter and insert it in between the skin and the first breast. Press on the exterior of the skin to spread the butter out evenly across the breast. Repeat on the remaining breast and each of the thighs until all of the butter has been spread under the skin of your turkey.
|
||||
4. Season with oil, salt, and pepper. Flip your turkey breast side down on your work surface. Drizzle with 2 Tablespoons of the olive oil. Spread the oil all over with your hands and then season with salt and black pepper. Turn the turkey back over and drizzle with the remaining olive oil. Season the top evenly with salt and black pepper.
|
||||
5. Smoke the spatchcocked turkey. Carefully transfer your turkey directly to your smoker grates and make sure the wings are still tucked, the thighs are turned out and the turkey is laying flat. Close the lid and smoke for approximately 4 to 4.5 hours, or until an internal thermometer reads 165 degrees F in the thickest part of the breast. The thighs will likely read higher temperatures, around 175-185 and that is totally perfect.
|
||||
6. Rest the turkey. Gently remove the turkey from the smoker to a large cutting board. Allow your turkey to rest for 10-15 minutes before carving.
|
||||
7. Carve and serve. Remove the thighs and legs first. Separate the leg and leave whole. Remove the skin from the thighs and shred the thigh meat. Chop the skin into small pieces and then mix into the thigh meat. Carefully separate and remove the wings and cut at the joints into individual pieces. Run your knife along the central breast line and when you hit the ribs, turn your knife and slice against the ribs until the breast is completely removed. Slice the breast into slices as thick or thin as you like. Arrange the carved turkey onto your serving platter and garnish with herbs, as desired. Enjoy!
|
||||
|
||||
## Notes
|
||||
|
||||
- Stay small. When purchasing your turkey, try to keep your turkey under 15 pounds, if possible. Bigger turkey means more time in the danger zone of 40-140 degrees F. If you need more turkey, cook two instead of buying bigger.
|
||||
- Don’t forget the gravy! If you want to save drippings from your turkey for gravy, place the spatchcocked turkey on a flat cooling rack on top of a rimmed baking sheet. This may increase the cook time slightly, but you’ll have lots of melty buttery drippings at the end.
|
||||
- Switch up flavors. If you want to keep the smoking temperature and time, play with flavors by using my Apple Turkey Brine or my Homemade Turkey Rub. You could also use my Chicken Seasoning for a traditional turkey flavor or my Sweet Rub to give it a classic BBQ twist.
|
||||
- [How To Spatchcock a Turkey](https://heygrillhey.com/how-to-spatchcock-turkey/)
|
||||
|
Before Width: | Height: | Size: 341 KiB After Width: | Height: | Size: 341 KiB |
@ -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]
|
||||
categories: [Desert, Thanksgiving, Christmas]
|
||||
image: thumbnail.png
|
||||
tags: [Desert, Casserole, Sweet Potato, Holidays]
|
||||
cuisine: [American]
|
||||
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
|
||||
|
Before Width: | Height: | Size: 444 KiB After Width: | Height: | Size: 444 KiB |
@ -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.
|
||||
5
go.mod
5
go.mod
@ -2,7 +2,4 @@ module github.com/jtom38/cookbook
|
||||
|
||||
go 1.19
|
||||
|
||||
require (
|
||||
github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible // indirect
|
||||
github.com/jtom38/hugo-cookbook v0.2.4 // indirect
|
||||
)
|
||||
require github.com/jtom38/hugo-cookbook v0.2.2 // indirect
|
||||
|
||||
12
go.sum
12
go.sum
@ -1,4 +1,8 @@
|
||||
github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible h1:HOf88geWucQwmTmNCFgHNidVTXjv9jLz3UA72gyFQTE=
|
||||
github.com/CaiJimmy/hugo-theme-stack v2.6.0+incompatible/go.mod h1:Tacngkxf7u2kfufDzxoX7yqktykqc/Vi1LwJOHGE6Nw=
|
||||
github.com/jtom38/hugo-cookbook v0.2.4 h1:cPSvKvqtrvyF2NJ/kRx405SeESD55+WZ1hYmDBvxFGI=
|
||||
github.com/jtom38/hugo-cookbook v0.2.4/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
|
||||
github.com/jtom38/hugo-cookbook v0.1.0 h1:GbY0QSDLP6GDvZUSndzrn/H2+Q58pQLrxAf6G3B3yD4=
|
||||
github.com/jtom38/hugo-cookbook v0.1.0/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
|
||||
github.com/jtom38/hugo-cookbook v0.2.0 h1:JLYS83a8rfa63425wvxQK4mrKqSpmU+mcI4SNaWtfJE=
|
||||
github.com/jtom38/hugo-cookbook v0.2.0/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
|
||||
github.com/jtom38/hugo-cookbook v0.2.1 h1:h5hs+iWpAF88YqpleBrnnSEXy7q8dBTz8b0a6VCAtlk=
|
||||
github.com/jtom38/hugo-cookbook v0.2.1/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
|
||||
github.com/jtom38/hugo-cookbook v0.2.2 h1:goWqhq0e32gssQ3jTXzOOPol14Dvl/Zi1TI/4cu//Cc=
|
||||
github.com/jtom38/hugo-cookbook v0.2.2/go.mod h1:6vjLiMbIqQBhRIa8M7bTvUAuv6WqXbswSnFAvB2fjSM=
|
||||
|
||||
8
makefile
8
makefile
@ -3,10 +3,4 @@ help: ## Shows this help command
|
||||
@egrep -h '\s##\s' $(MAKEFILE_LIST) | sort | awk 'BEGIN {FS = ":.*?## "}; {printf "\033[36m%-20s\033[0m %s\n", $$1, $$2}'
|
||||
|
||||
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
|
||||
hugo server -b localhost
|
||||
@ -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>
|
||||
|
Before Width: | Height: | Size: 575 B |
Loading…
Reference in New Issue
Block a user