I think I’ve lost my mojo. Or my mind. Or both. All I know is I cooked three amazingly delicious recipes for the blog this weekend and couldn’t get any pictures that were worth a toot.
I think it might be time to invest in a camera. And get a proper lighting setup. But, dang y’all. I don’t want to fool with all that. I’m not a full-time blogger. I’m just like y’all. I have a full-time job (that has nothing to do with food or recipes or blogging). I have a family. And kids. Who all play sports. Ain’t nobody got time for professional photo shoots.
It’s got to be easy for me. And fun! I don’t cook stuff just for the sole purpose of taking pictures and blogging about it. I cook it so we can eat it. And that means I’m taking pictures at supper time when all the good natural light is gone. If I make things too complicated, it’s not going to be fun anymore. It’s going to be a chore. And cooking and blogging is my happy time. Not my work time.
- 3-4 chicken breasts (2 lbs.)
- 1 14-oz can chicken broth
- 3 stalks celery, finely diced
- 1 small onion, finely diced
- 6 tablespoon butter
- 1/2 pan of cornbread* (6 servings), crumbled
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning (plus more to taste if desired)
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 boiled eggs, peeled and diced (optional)
- Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
- Meanwhile, sauté celery and onion in butter until onion is translucent.
- Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
- In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.