I am having a bit of trouble considering myself a food blogger at this point. I’ve been doing a bit of thinking about this blog of mine and where I want to go with it. My eating habits have changed quite a bit over the last few months and while I’m not complaining, especially since I’ve lost 17 pounds, it has given me pause for thought about my blog.
It seems to me that true food bloggers try new recipes almost on a daily basis and post those recipes as well as pictures of those new recipes. I cook dinner for my family almost daily and that is when I am trying new recipes. I will also snap a few pictures if I can arrange the food in a favorable way but I am not, and this is a repeat, a photographer at all. I just like to click and shoot. Which brings up another point.
A few weeks ago I was reading a blog article full of tips for taking quality pictures of food. One tip was natural light during midday is best, well I cook dinner around 5-6 PM and the natural light is not favorable then. Again, I’m cooking for my family, not just to blog about it. I don’t have that kind of time or money. We have to eat the food I make, I can’t take the time to make one serving of any dish or dessert during the day when the natural light is best. I am busy teaching my sons or cleaning or working or any other number of things.
Some of the more famous food bloggers spend a great deal of time photographing their recipes and step by step directions as well as hold jobs or raise a family. I’m not sure how they manage to do it all. It makes me wonder what is truly going on there.
For me it all comes down to this-I am a normal, average woman, wife and mom with responsibilities who loves to cook. I also like to write and share my recipes with others. I enjoy learning about my family’s heritage, customs and traditions especially when it comes to food and enjoy sharing the information I learn. I’m not trying to get rich from my blog although I do make a few bucks a month thanks to the publisher program linked to the right. I don’t really want a TV show or to write a book or get famous. I would love to learn more skills in the kitchen and experiment with new foods, seasonings, and spices. But I like who I am and where I am in life.
With all that said, I would like to share a picture and recipe of what I made for dinner the other night. We are eating more vegetables, whole grains and fewer junk carbohydrates. This recipe fit the bill.
The picture was taken before the final cooking step where the vegetables are roasted.
Chicken with Mushrooms, Onions and Rosemary
1 pound or so of boneless, skinless chicken breasts seasoned with salt and pepper
8 oz. sliced cremini mushrooms
1 white onion, sliced into 1/8 in. slices
2 Tbsp olive oil
4-5 sprigs fresh rosemary
Preheat oven to 350 degrees. Using an oven-proof skillet, heat oil over med-high heat. When the oil is shimmering, add the chicken pieces and brown at least 5 minutes on each side. Add the onions and soften for 2 minutes. Add the mushrooms and cook another 2 minutes. Break the sprigs of rosemary and scatter around the pan. Put into the oven for about 15 minutes until the mushrooms and onions are roasted and chicken tests done.
I served this with steamed broccoli and quinoa, using the juices from the chicken dish in the quinoa. It was all filling and tasty.
I hope my readers will stay with me and continue to support me with your comments of encouragement. The fall and winter seasons seem to be when I do most of my cooking. I also have some more cooking classes coming up, having already taught a group of Girl Scouts how to make homemade pasta and sauce. I had a great time with those girls.
Until next time, take care and eat well!