Grilled Chicken Tortilla Pizza ~ Two Ways!

27 Jun

anotherfoodieblogger:

Sorry no new recipe this week! We’ve been grilling all week in almost triple digit weather, and I cooked up a bunch of our mainstay summer grill recipes. We have high-90s forecast for the entire week, but lucky us we are going camping for 9 days tomorrow at our RV river-front property, where it’s forecast to be in the high 60s and low 70s. So to tide you over until I can get back to blogging, here’s one of my easy-peasy grilling recipes.

We have a house-sitter to take care of our plants while we are gone, which is great since we have some cherry tomatoes that are already starting to ripen. I can’t wait for fresh garden tomato season! Happy 4th of July and God Bless America!

Originally posted on anotherfoodieblogger:

Tortillas Pizzas and Monkey on Unicycle Pizza Cutter Because one cannot have too many Monkey on a Unicycle Pizza Cutters, right?

I have a friend who joked that my family will only eat grilled tortilla pizzas the rest of the summer. I am afraid she might not be far off the mark! This week’s riff included my daughter’s standard pepperoni and black olive, and my new take on the chicken pesto version by adding quartered artichoke hearts. My husband still was not sold on the pesto idea (even though he really liked my last one) and his vision was a remake of a popular take-and-bake pizza with both chicken and bacon.

I let him fry up the bacon outside on the grill’s external propane burner while I grilled the chicken on the regular grill. Teamwork!

Grilled Chicken and Artichoke Pesto Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Pesto sauce (store-bought or homemade)
Canned or frozen…

View original 283 more words

Greek-Marinated Chicken and Veggie Kabobs

21 Jun
Greek-Marinated Chicken and Veggie Kabobs

Greek-Marinated Chicken and Veggie Kabobs

Grilling season is my favorite time of the year! OK, maybe tied with soup season. But when it’s hot out, I love grilling every night. The kitchen doesn’t get hot, and it’s always easy clean up!

I marinated some chicken today in Greek seasonings, sliced up some veggies, skewered the heck out of them, then slapped them on the grill. A couple of turns later, well, it’s dinner time on the deck!

I wanted to serve this with rice, but hubby said he wanted potatoes. So I compromised and cooked pasta with herbs instead, HA! I hope you enjoy this simple summer dinner.

Greek-Marinated Chicken and Veggie Kabobs

3/4 pound boneless chicken (breasts or thighs)
Sliced or whole veggies of choice, in uniform size
1/2 large lemon, juiced (about 2 tablespoons)
1 teaspoon minced garlic
3 tablespoons plain Greek yogurt
3 tablespoons olive oil, divided
1 teaspoon fresh minced oregano
Ground black pepper, to taste

Prepping the Marinade and Chicken

Prepping the Marinade and Chicken

Cut the chicken into uniform chunks, about a half-inch in width/height. Prep all your veggies and keep cool, if needed. In a small glass bowl, add the lemon juice, garlic, yogurt, 1 tablespoon of the olive oil, minced oregano, and ground black pepper. Whisk until smooth and completely blended. Pour 3/4 of the marinade over the chicken in a quart zip-top/lock baggie and add the chicken and squish around until covered. Refrigerate for at least one hour or up to three.

Chicken and Veggies Ready to Grill

Chicken and Veggies Ready to Grill

Add 2 more tablespoons of olive oil to the remaining marinade and whisk until smooth again and refrigerate. This will be used for your veggies. After the chicken is done marinating (about 45 minutes before you want to eat), skewer the chicken and veggies, in any combination you want and place on a large baking tray. I used sliced squash, zucchini, red onion, and cherry and grape tomatoes, but really you can use any vegetables that you want. Brush the remaining marinade over the veggies on all sides.

Grilling the Kabobs

Grilling the Kabobs

Place skewers on the grill, and cook for about 10 minutes on each side, flipping once halfway through the cooking time. Depending on the shape of your chicken, you might have to do quarter-turn flips. Remove from grill and place on tray and cover with foil for a few minutes. We served this with pasta, but you could also do rice or potatoes. Just time your cooking of that side accordingly with this, OR just eat lots of chicken and veggies! Enjoy!

p.s. (A huge Happy Father’s Day to all the dads out there! My husband will be watching the U.S. Open, I’ll make him my Huevos Motuleños for brunch, then we’ll head to a friend’s house for a barbecue later on this fine, sunny  day. I hope everyone else enjoys their day, no matter who you are!)

Download and Print this Recipe

Download and Print this Yummy Recipe!

Well “Owl” Be! (plus Chicken Parmesan)

15 Jun

I do apologize to you for those following me looking for a new recipe, but we’ve been gone camping for four days on our RV property on a river by the coast of Oregon. But I am excited to share some photos of my husband installing a Barn Owl box he custom-built for me!

Barn Owl Box at the Base of the Slanted Tree of Its New Home

Barn Owl Box at the Base of the Slanted Tree of Its New Home

Barn owls are a natural way to rid your property of unwanted moles and mice, and other rodents. Since we only camp down there part-time, we would always come back to mounds of mole hills that are hard to mow over, and wires chewed through on our fridge or freezer. Frustrating!

Paul Screwing in the 2x4 to Hold the Owl Box

Paul Screwing in the 2×4 to Hold the Owl Box

We are hoping to attract a barn owl family this year to help rid us naturally of these pests without chemicals or other drastic means.

Owl Box is Halfway Up There!

Owl Box is Halfway Up There!

The last time we were there in the fall, we saw a barn owl fly by at eye level past our dock in the river two days in a row before we left! The box has been positioned (almost) at the spot we want, and has great visibility to the nest hole from the river.

Barn Owl Box Almost There!

Barn Owl Box Almost There!

He didn’t get it permanently installed yet, but it is hanging securely for now from two ropes.

Barn Owl Box Almost in It's Final Spot

Barn Owl Box Almost in It’s Final Spot ~ Soon!

But being a foodie blog, I thought I would also share a a couple of photos of one of our dinners while camping. I made Chicken Parmesan over Linguini.

Frying the Chicken

Frying the Chicken

I don’t have a recipe for the fried version (we don’t have a regular oven in the RV, only a combined micro/convection oven and I have no clue how to run it in convection mode), HOWEVER here is a link to my baked version over spaghetti: Baked Chicken Parmesan. Thanks for reading!

Fired Chicken Parmesan over Linguini. Doncha just love my Melamine Dinnerware?

Fried Chicken Parmesan over Linguini. Don’tcha just love my Melamine Camping Dinnerware? It is from my Mom, almost 40 years old!

Spicy Canned Tuna Ceviche

7 Jun
Spicy Canned Tuna Ceviche

Spicy Canned Tuna Ceviche

I planned on making this for my Saturday lunch, but all sorts of errands got in the way. After a two and a half hour shopping binge trip at three stores, it was time to pick up my 16-year-old daughter from her 4-hour SkidCar course at noon (which I begrudgingly got up at 7:30 am on a weekend to take her to it). I had bought all the ingredients for this recipe, in addition to restocking our refrigerator with staples. Our freezer in the fridge went KAPUT a couple of weeks ago, and then the refrigerator side slowly went downhill until it barely kept milk cold enough to drink. We’d been “cooler camping” at our house for the last few days until our new fridge arrived and had to toss out a bunch of stuff. Thank goodness we have a chest freezer in the garage, as I would have been heartbroken to lose the rest of our quarter cow we bought last fall. Nonetheless, after all that shopping I didn’t have time to make this, let alone get the groceries out of the car before I had to pick her up! So we stopped at a local fresh Mexican food joint on the way home and I had a taco and she had a burrito.

For dinner last night, I made my staple summer-time grilled tortilla pizza! I marinated then grilled the chicken, tossed the tortilla on the grill, added pesto, artichoke hearts, the chicken, mozzarella and fresh basil from my herb garden.

Fresh Basil in Herb Garden

Fresh Basil in Herb Garden

I made this and other tortillas pizzas all last summer. If you want the recipes, click here —> Grilled Tortilla Pizzas.

Fresh Grilled Chicken, Artichoke and Pesto, Tortilla Pizza

Fresh Grilled Chicken, Artichoke and Pesto Tortilla Pizza

p.s. You are asking yourself, what is a SkidCar course? It’s an amazing driving course using a special car and hydraulics to teach someone how to drive on ice and snow (or how to get out of a skid on any surface), even if there is no snow on the ground! My daughter will get a 30% discount on insurance now, we checked with our company. Win-win, and I’ll feel more secure now when the snow flies again in the winter with her driving skills. I arrived about 5 minutes early and got to see my daughter go into several “skids” and safely recover from them! For information on that course (not available in all areas) click here —> SkidCar course).

And yes, I made this great lunch today, finally. It was every bit as delicious as I expected it to be, and my husband said he really like it a lot! Now on to the recipe!

Spicy Canned Tuna Ceviche
Credit for this goes to Gina for Canned Tuna Ceviche at Skinnytaste.com

2 tablespoons minced red onion
1 to 1 1/2 limes, juiced (about 1/8 cup)
1 teaspoon olive oil
1 can chunk white albacore tuna packed in water, drained
2 tablespoons chopped fresh cilantro (or parsley)
1/2 to 1 jalapeño, deseeded and minced
1 medium seeded plum tomato, finely diced
Dash of Sriracha sauce (optional)
Sea salt and freshly ground black pepper, to taste
Romaine lettuce leaves, for serving
Sliced avocado, for garnish
Tortilla chips, for garnish

Fresh Ceviche Ingredients

Fresh Ceviche Ingredients

In a medium bowl, combine the red onion, lime juice, and olive oil. To that, add the tuna, cilantro, jalapeño, tomato, and Sriracha, if using. Taste and add salt, pepper, and more lime juice, if needed.

Ceviche Ready to Chill

Ceviche Ready to Chill

Gosh I’m a messy cook! Cover and refrigerate for a minimum of 20 minutes. Serve on a bed of romaine lettuce leaves garnished with slices of avocado and tortilla chips. A wonderful light summer lunch salad!

Spicy Canned Tuna Ceviche

Spicy Canned Tuna Ceviche

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chile Relleno Chicken Rollups

31 May
Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

My husband said I actually made a “blog-worthy” meal last night while eating this! That’s a bit of a relief since I haven’t posted a new recipe in a while due to vacation and other business in our lives. When I first spied this recipe a few days ago, though, I immediately knew I wanted to make it as as soon as possible. Hubby said he’s always wary when I make something completely new (not without reason) but he gave this two thumbs up! (My daughter missed out on this meal since she was at a sleepover. Her loss!)

Chile Relleno Chicken Rollups
Adapted from Chicken Chili Relleno from Lady Behind the Curtain

2 large poblano peppers
1 pound skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons homemade taco seasoning mix (or store-bought)
1 egg
1 to 2 ounces Neufchâtel cream cheese
2 ounces Monterey jack cheese, grated
2 tablespoons cilantro, chopped
Red enchilada sauce, for serving (homemade or store-bought)
Sour cream, for serving

Charred Poblano Peppers

Charred Poblano Peppers

Char the peppers on a grill over high heat, turning frequently, until blistered all over. This takes about 10 to 15 minutes. Place peppers in a paper bag and close, then let rest for 10 minutes. After 10 minutes, remove from bag, cut the stem off, then peel the blistered skin. Cut the peppers in half length-wise, then deseed. Set aside.

Peeled and Deseeded Poblano Peppers

Peeled and Deseeded Poblano Peppers

Preheat oven to 375 degrees now. If chicken breast(s) are large, butterfly in half. Pound the chicken to 1/4- to 1/8-inch thickness and set aside

Cornmeal and Taco Mix

Cornmeal and Taco Mix

On a plate, combine cornmeal and taco seasoning mix. Next crack the egg into a a bowl and beat.

Assembly time! On each piece of chicken, arrange the roasted peppers.

Assembling the Rollups

Assembling the Rollups

Spread a thin layer of cream cheese over the peppers, then top with grated Monterey Jack cheese.  Sprinkle the chopped cilantro over the cheese.

Chicken Rellenos Ready to Roll Up

Chicken Rellenos Ready to Roll Up

Starting with the narrowest end of chicken, roll up and then secure with toothpicks. The larger chicken breast was a little more difficult to handle, but I finally wrangled all the filling into it!

Carefully dip the rollups into the beaten egg, then press into the cornmeal mix on all sides. Place the assembled chicken seam-side down into a casserole dish sprayed with oil. Spray the tops and the sides of the chicken with additional oil.

Chicken Chile Relleno Rollups Ready to Bake

Chicken Chile Relleno Rollups Ready to Bake

Place in oven and cook for 30 minutes. Garnish with enchilada sauce and sour cream, and serve with pinto beans and rice.

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

All Work and No Play?

25 May
Stellar Jay

Stellar Jay

Hi foodie friends! I don’t want you to think I dropped off the face of the planet. We were gone for a week to our RV river property on the Oregon Coast with no cell service or interwebz. I didn’t give a heads up since I have quite a few more readers on board since I started my blog over four years ago — one can never be too safe!

My husband did the majority of “work” on the property to get it ready for the upcoming fishing and crabbing season, but we had plenty of relaxing time, including a trip to the Tillamook Cheese Factory and then to scope out a new store/exhibit in Lincoln City called “Prehistoric.” I got to touch dinosaur bones 165 million years old! I’m a kid at heart.

Prehistoric in Lincoln City <— click here for a video about it.

All is well in foodie land, I plan on posting a new recipe next week. Here’s a couple of photos from the trip to tide you over. :)

Pushing dock into the river

Husband and neighbor pushing dock into the river ~ it floods every year so we pull it out.

Here’s what we hope to be pulling out of the Siletz Bay in a couple of months! This is me with part of last year’s catch!

Kathryn and Dungeness Crab

Kathryn and Dungeness Crab

Shaved Asparagus Salad with Feta and Peas

16 May
Shaved Asparagus Salad with Feta and Peas

Shaved Asparagus Salad with Feta and Peas

This is a beautiful spring salad inspired by my wonderful foodie blogging friend Seana over at Cottage Grove House. She inspires me to make a lot of wonderful and healthy dishes. I didn’t have great hopes that my somewhat picky family would enjoy this, but I enjoyed the flavors of this immensely! “I like my asparagus steamed with butter,” said hubby. “It was OK, but there wasn’t much dressing on it,” said daughter. My daughter was at some event when I made this and wrapped a bowl and left it in the fridge for her for later. The lemon juice and oil was in a separate container next to it. She didn’t add any dressing to it! Ahhh, such is the life when introducing new foods and flavors. Nonetheless, I am sharing this recipe for you in hopes that others might see the bright flavors you could enjoy with such a salad.

Shaved Asparagus Salad with Feta and Peas
Adapted from Cottage Grove House recipe

1 bunch asparagus, washed and well-dried (tough ends removed)
1/4 cup green peas, fresh or frozen and thawed
1/8 cup (2 tablespoons) pine nuts
2 ounces feta, crumbled
1 big handful Spring Mix lettuce
Juice from half a lemon
Extra virgin olive oil
Ground black pepper
Sea salt

Shave the asparagus into ribbons using a vegetable peeler by holding the base of the stalk with one hand and running the peeler down to the tip. Leave the tips whole to add to the salad. Rotate the asparagus 90 degrees each time you shave, until each stalk is shaved through. (Hint: buy the thicker asparagus, it’s much easier to shave.)

Bowl of Shaved Asparagus

Bowl of Shaved Asparagus

Toss the asparagus ribbons with the peas, pine nuts, feta, and Spring Mix lettuce.

Asparagus Salad Ready for Spring Mix and Dressing

Asparagus Salad Ready for Spring Mix and Dressing

Drizzle the lemon juice and olive oil over all, and season with fresh ground pepper and salt, to taste. Serve immediately.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Spanakopita

2 May
Spanikopita

Spanakopita

My sister made this wonderful authentic Greek dish for the family one night when she was here visiting last week. It was so much fun being able to snap some photos while she explained every step of the recipe and demonstrated the “technique” of this dish. This recipe came from her boyfriend’s mother who hailed from Greece, Zora St. Martin (her Greek maiden name was Zaharias, she married a French Canadian). Zora died about two years ago at age 88, and had a successful catering business in Newport, NH. Before she passed on she wrote down the recipe for her son, which I have shared below. As a bonus, she also included the recipe for Tiropita, which is similar to Spanakopita but doesn’t have spinach.

Spanakopita and Tiropita Recipes

Spanakopita and Tiropita Recipes

The first thing my sister said before making this was to correct my pronunciation of the dish. I’ve been saying it wrong all these years! It is span-uh-KOH-pih-ta, NOT span-uh-koh-PEE-ta. This also makes a very large amount. She said whenever they cook this at home, they wrap up individual packages to give to friends. They actually have friends calling them asking them when they are going to make it again, it is that good! This also makes a wonderful breakfast or brunch. It took us a few days, but we ate every last bit of this! My sister also found some cute little lamb chops on sale at the store, which she marinated in soy sauce, honey, and red chile flakes and grilled them up as a nice “side” to the Spanakopita. Thank you Molly for an awesome dinner!

Spanakopita

1 package Filo (Phyllo) dough, thawed in refrigerator
3 10-ounce packages frozen spinach, thawed
1 bunch green onions
Handful of fresh dill sprigs
16-ounce container cottage cheese
24-ounces crumbled Feta cheese
6 well-beaten eggs
2 sticks melted butter (1/2 pound)

Spanakopita Ingredients

Spanakopita Ingredients

Preheat oven to 400 degrees. Place the thawed spinach in a colander and squeeze out as much liquid as possible with your hands. Literally grab bunches of the spinach and wring it out like a wet washcloth. My sister demonstrated this beautifully:

Squeezing the Water Out of the Spinach

Squeezing the Water Out of the Spinach

Chop the green onions…

Chopping the Green Onions

Chopping the Green Onions

then mix them thoroughly with the spinach in a large bowl.

Mixing the Onion and Spinach

Mixing the Onion and Spinach

Mince the dill, then add to the spinach mixture along with the cottage and Feta cheeses and the beaten eggs. Combine thoroughly.

Spanakopita Filling

Spanakopita Filling

Brush a 13 x 9 inch baking pan with some of the butter. Layer 5 or 6 Filo sheets in the bottom of the pan, including up the sides.

First Layer of Filo Sheets

First Layer of Filo Sheets

Press in 1/4 of the spinach mixture in an even layer.

First Layer of Spinach Mixture

First Layer of Spinach Mixture

Layer 3 or 4 more sheets of Filo, then coat with butter evenly with a brush.

Brushing the Filo with Butter

Brushing the Filo with Butter

Repeat layers of spinach, Filo, and butter. The top layer should be at least 5 or 6 sheets of Filo. Pour any remaining butter over the top and brush around.

Brushing the Last of the Butter Over Top

Brushing the Last of the Butter Over Top

Bake in the preheated heated oven for 45 minutes until the top is golden-brown. If it starts to get too brown you can lightly cover it with a piece of foil. After 45 minutes, turn oven down to 350 and bake for 15 more minutes. Remove from oven, and let sit for about 15 minutes before serving.

Spanakopita Out of the Oven

Spanakopita Out of the Oven!

While the Spanakopita was resting, these pretty babies were thrown onto the grill for a few minutes on each side.

Marinating Lamb Chops

Marinating Lamb Chops

Dinner is served!

Spanakopita and Lamb Chop Dinner

Spanakopita and Lamb Chop Dinner

 

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Mini Liebster Award!

28 Apr
Liebster Award

Liebster Award

I have a new foodie blogger that I’ve started following and reading her recipes. I have really enjoyed her take on food and she’s just cool as afar as I’m concerned! She nominated me for a Liebster Award, which is typically given to new bloggers looking for more readers and audience. Since I’m on my fourth year of foodie blogging (albeit my readership isn’t that high), I’ve always just maintained my blog for recording my recipes for future use (and hopefully for my daughter soon to be in college!) and also for my sanity. I like to cook and write, what can I say?

That being said, I felt I couldn’t pass on paying it forward for her! So here is my super-duper Mini-Liebster award to…. My Little Rock! She gave me 11 questions to answer, and she even wrote me and said she would loved to have me answer these over coffee with her. I am honored! However, I am breaking almost every rule for this, but I AM answering her questions and posting the logo, so please forgive me! I hope I can direct a LOT of new readers to her site, though!

Here are her questions and my answers:

1. Why / how did you choose the name of your blog?

One day, I just decided I wanted to write a blog about food and cooking. Don’t ask me why, it just popped into my head. And I was thinking of a name for a food blog site and I thought “Oh my GAWD, I’m just going to be ANOTHER FOODIE BLOGGER out there with the millions of them.” Amazingly, the blog site name was not taken.

2. What’s your favourite dish to eat?

My favorite dish to eat is homemade egg drop noodle soup. Sometimes with spinach or mushrooms, both, or whatever veggies I have on hand. It’s my comfort food when I’m either feeling in the dumps or sick. If you are talking serious comfort food that I don’t have to cook, I love me some KFC mashed potatoes and gravy with a ton of pepper on it.

3. What’s your favourite dish to cook?

I just love to cook homemade chicken stock with leftover chicken carcasses and bones. You can find me making that on a monthly basis. I love the way it makes the house smell, and I love that I always have fresh chicken broth in the freezer handy for soups, stews or whatever else I’m cooking!

4. Why did you start a food blog?

I kind of referred to it in the intro here, but it just popped into my mind to do it. HOWEVER, part of that popping into my mind had to do with the fact that I wanted not only an easy place to refer back to my often-used recipes instead of digging through my cookbooks, but also so that my daughter who will be going to college soon would not have to call me every time she wanted to cook “that great chicken dish” you always made, or whatever. :)

5. How much time does it take in total to put a recipe online? This includes the cooking, photographing, writing, uploading etc.

Before I started taking multiple quality photos with a good DSLR camera and also PDF-ing the recipes for a printable one, it would take me anywhere from 20 to 45 minutes for the posting time. Now that I edit my high-quality photos and do that dang PDF thing, it takes me about an hour to two hours. Obviously you would have to add the cooking time to that depending on the recipe made.

6. What type of camera are you using to take photos for your blog?

I use a DSLR Canon EOS Rebel T2I.

7. What’s the worst cooking disaster you’ve ever had?

What, you want me to pick one? The one that pissed me off the most was when I cooked a huge batch of chicken broth for over four hours, then went to pour it through the strainer but forgot to put a pot under the strainer in the sink. Down the drain it went. OH NO!

8. How long have you had your cooking blog?

I am four months into my fourth year!

9. Who’s your favourite cook / chef?

I really like The Pioneer Woman (real home cooking), Lemony Thyme (just awesome food all the way around!) and The Homesick Texan just because she’s from my home state of Texas and her recipes and photos ROCK! But she’s been off writing a new book or on tour lately, but she has two excellent recipe books printed already.  Please check all three out. (In addition to checking out My Little Rock, shameless plug for you!)

 10. What’s your favourite cooking TV program?

Good question. I don’t watch any of the modern cooking shows anymore. Either they are just stupid reality shows in prime time with mean judges, or the good ones I can’t watch anymore during the daytime since I hold down a more than full-time job. But if you asked me this about 15 or 20 years ago I would have said Yan Can Cook and The Frugal Gourmet. (Dating myself!)  ;) Rachel Ray isn’t that bad though, I have seen some of her shows. There was some Italian cook show I used to watch but I can’t remember the name of her.

11. If you could give one piece of advise to another food blogger what would it be?

Make your recipes printable, take really good photos and lead the recipe with your best photo, and don’t make the photos so dinky on your page. The photos “sell” the food, really! Also, don’t be afraid to find your “voice.” So many recipes I’ve read from food bloggers just have a couple of sentences up front about maybe the history of the food (or no lead in at all) but don’t draw you into why YOU should make the food and would want to!

____________________________________________________

OK that’s it! Once again, go over to My Little Rock and give her a little loving and a like! :)

 

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