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

@@ -1,15 +1,15 @@
 ---
 title: "Southwestern Crockpot Chicken Tacos"
 subtitle: 
-date: 2023-06-06T00:00:00-07:00
+date: 2023-10-14T00:00:00-07:00
 draft: false
 
-tags: [Cake]
-cuisine: [British]
-course: [Desert]
+tags: [Chicken]
+cuisine: [Tex-Mex]
+course: [Lunch, Dinner]
 
-prepTimeMinutes: 30
-cookTimeMinutes: 50
+prepTimeMinutes: 10
+cookTimeMinutes: 
 servings: "8 - 10"
 
 parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
@@ -25,6 +25,11 @@ parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
 - 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.
@@ -36,5 +41,4 @@ parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
 ## Sides
 
 - Instance Pot Mexican Rice
-- Instance Pot Pinto Beans
-
+- [Instant Pot Pinto Beans](https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/)

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

@@ -0,0 +1,17 @@
+---
+title: "Jambalaya"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: false
+
+tags: [Chicken]
+cuisine: [Tex-Mex]
+course: [Lunch, Dinner]
+
+prepTimeMinutes: 15
+cookTimeMinutes: 40
+servings: "6 - 8"
+
+parenturl: https://www.gimmesomeoven.com/jambalaya-recipe/#tasty-recipes-60303
+---
+

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

@@ -0,0 +1,40 @@
+---
+title: "Korean Sticky Chicken"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: false
+
+tags: [Chicken]
+cuisine: [Korean]
+course: [Lunch, Dinner]
+
+prepTimeMinutes: 10
+cookTimeMinutes: 20
+servings: "8 - 10"
+
+parenturl: https://pickledplum.com/korean-sticky-chicken-recipe/
+---
+
+## Ingredents
+
+- 1 pound skinless and boneless chicken breasts, sliced into large chunks
+- 2 tablespoons gochugaru (Korean red chili flakes)
+- 1 tablespoons grapeseed oil, vegetable oil, or other neutral oil
+- 2 tablespoons soy sauce
+- 1 tablespoon rice vinegar
+- 2 tablespoons honey
+- 1 tablespoon sesame seeds
+- 2 stalks scallions, chopped
+
+## Instructions
+
+- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
+- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
+- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
+- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
+- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
+- Top with chopped scallions a serve immediately.
+
+## Sides
+
+- Paires with Rice

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

@@ -0,0 +1,47 @@
+---
+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]
+cuisine: [American]
+course: [Side]
+
+prepTimeMinutes: 10
+cookTimeMinutes: 15
+servings: "10 - 12"
+
+parenturl: 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.
+