We are all creatures of habit. It gives a place to feel comfortable. It makes things easy. Helps to define our identify.
In putting together blog posts, I do the following:
- Make the recipe with photos – This is a pretty clear first step (unless you want to go to menu selection, grocery shopping).
- Upload the photos from my iPhone to my computer – I can upload directly to the blog from the phone but I need to do this for the next step.
- Resize the photos – When I started the blog all photos were uploaded original size. As I have a limited amount of space for files I watched as 25%…50%…75% then 83% get taken up. After researching costs to add more space (I love you all, but I’m not making a living here) I knew I had to change my ways. I now resize all the photos and they take up much less space.
- Upload the photos to the blog – I typically do this into a blank post with space between the photos to add text later.
- Copy the recipe to the post – Almost all of what I make I have already put into Paprika. I will use Paprika to email me the recipe and copy the text to the post where the pictures are.
- Add Categories and Tags – After looking at the recipe, I will add the most relevant categories (so you can find what you want) and tags (so others will find the post with searching).
- Write the text – Often times this will be days later after the first six. I will often need to think about a post for a while to have something somewhat decent come to me. A daily post saps most of my stories!
- Write the headline – This is my most favorite part. I love the headlines.
This was one of the easiest dishes I make. Full of flavor too.
The zucchini was a surprising addition.
This is not milk! Corn starch to thicken the broth.
I served it in a bowl over red beans and rice.
Spicy and tasty.
Southwest Crock Chicken
Cook Time: 7 hrs
- 1 T veggie oil
- 8 boneless chicken thighs (Chicken/turkey white or dark meat work too)
- salt and pepper to taste
- 1 14 oz. can chicken broth
- 3/4 cup salsa
- 1 large red bell pepper cut into 1 inch pieces
- 2 med. zucchini sliced 3/4 inch thick
- 1 1/2 t. cumin
- 2 T. cornstarch
- 1/4 c. water
- sour cream optional but highly recommended
- fresh cilantro optional
She browns the chicken in the oil and then lightly sautes the rest. I skip this part and throw it all together (oil too) in the crock pot minus the cornstarch and water. Cook 7 hours.
One hour before serving, dissolve cornstarch in 1/4 cup water and add to crock pot. Keep lid off crock pot and it will thicken
Serve with steamed broccoli and cauliflower and a big green salad. Add a side of brown rice.