Moving Day

Cowtown CookersToday is the day we move over to and you don’t have to do anything but enjoy the ride!  I’d love to hear what you think of the new format!

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Back-of-the-House Update

Inspired ByLast month I shared how Lindsay‘s awesome food blog Pinch of Yum inspired me to improve Texas Iron Chef.  Her photographs are bright, engaging, crystal clear and gorgeous.  Her recipes are fun and YUM.  And when I read her posts, I feel like Lindsay is sitting across the table, drinking iced tea, and showing me something she loves and talking with me about how to make it.  Even better, her fun husband Bjork shares monthly traffic and income reports (check out their January 2015 report) that sheds light on the “back of the house” inner workings of the blog.  When I read these reports, I begin to understand how the business of a food blog works and see the potential for Texas Iron Chef to grow.  Here’s what Bjork says about the monthly reports:

We (definitely) don’t have all the answers and we’ve learned a lot from you, our community, in the process. We’re honored to be doing this and hope that these reports help to show you that you too can “do this” if you hustle, stick with it, and have the courage to put yourself out there day (after day after day).

Yes!  I can do this!

These are just a few points of inspiration that helped me to see the potential for growth and improvement for Texas Iron Chef.  More importantly, I am ready to get going and start making changes.

The biggest change will be moving Texas Iron Chef’s internet address from (dot)me, hosted by Word Press, to (dot)com which is a self-hosted website.  Thanks to my partner, Bruce (the Dutch Oven Doctor), I don’t have to learn the techno-internet stuff, which is a huge relief. And even better, Bruce and his beautiful wife Kathy are excellent outdoor cooks, which is a huge bonus!  I am so excited about this big move as it is an important step in improving the look and feel of the blog and helps us to get on the radar of the world of food blogging.

Leslie's Recipe Box Chewy Chocolate CookieThe main change in the look and feel of the blog will be the addition of a recipe feature.  You will be able to print out the recipe without printing the photographs.  In the current domain of Texas Iron Chef, I am not able to use the recipe plug in.  If you want to print out a recipe, you have to print the entire web page and that is such a waste of paper and ink.  This is one of the biggest reason why I wanted to move to a self-hosted website.Leslie's Recipe Box

The other changes won’t be noticeable to you, but hopefully will get this Texas Iron Chef noticed by Google and other search engines.

This (dot)me Word Press site will still be maintained, but no new content will be posted after April 4, 2015.  All current subscribers will be moved to self-hosted site. You won’t have to do anything but I sure would love to hear from you!

Jump on over and check out the new Texas Iron Chef!

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Easy Chile Relleno Casserole

Making a light and crunchy chile relleno, packed with cheese and other savory fillings, is not an easy task.  The roasted chile pod has to be large enough to hold the filling together without exploding and then hang onto the egg white coating long enough so that it crisps up quickly when it hits the hot oil for a quick deep fry.  I love to eat these New Mexican darlings, but I don’t like to make them.

Green ChilesI’ve been thinking about how to make a chile relleno casserole for our Dutch oven friends that is easy and still captures the flavors and textures of the real deal and makes the green chile the star of the dish. I checked out several recipes, many which were more like a breakfast casserole with lots of green chile.  These dishes sounded delicious, more like a quiche, but I wanted a substantial relleno dish for lunch or dinner.  Then I checked my bookshelf with cookbooks, and was inspired by the Green Chile Bible.   Yes!  Now I need to see if it works and if my better-half approves.

Green Chile Bible


  • Canola oil, about 2-3 tablespoons (enough to cover the bottom of a 12-inch camp Dutch oven
  • 1 large sweet onion, chopped
  • 1 pound ground beef
  • 2 cloves of garlic, smashed and chopped
  • 1 teaspoon dried oregano
  • Ground black pepper
  • 2 10-ounce cans Rotel, drained
  • 2 16-ounce cans refried beans (I used refried black beans)
  • 10 ounces Queso Fresco, shredded
  • 2 cups whole roasted green chiles, seeds removed
  • 1 cup pancake mix (I used Krusteaz Buttermilk mix)
  • 1 cup water
  • Pinch of salt
  • 1 teaspoon dried chipotle
  • 1 teaspoon granulated dried onion powder
  • 2 tablespoons chopped cilantro
  • Grated cheese for garnishIngredients for Baked Chile Relleno


Fire up a chimney of charcoal.

Place a 12-inch camp Dutch oven over a pile of hot charcoal then add oil and chopped onion.  Sauté onions for 2-3 minutes until they start to turn translucent, then add ground beef.  Using a wooden or plastic spoon, break up the ground beef into small chunks and cook until meat is dark brown, about 5 minutes.  Add garlic and stir for another minute.  Stir in drained Rotel.  Remove from heat and pour meat mixture into a strainer to remove excess liquid, oil and fat.  Leave any bits of onions, garlic, and meat in the bottom of the oven.

Spoon refried beans into the bottom of the camp Dutch oven and distribute evenly.  Bottom Layer of Refried Black Beans_Distribute meat mixture evenly on top of the refried beans. Layer of Ground Beef and Onions Sprinkle shredded Queso Fresco on top of the meat.  Queso Fresco

Open each whole green chile by sliding your thumb up one side, then open it up into a triangle shape.  Place the chiles in a solid layer around and on top of the cheese.IMG_5978In a small bowl, mix together pancake mix with water and whisk until batter is smooth.  Add salt, powdered onion, chipotle, and cilantro and mix until herbs and seasoning are distributed evenly.Savory Spicy Buttermilk Pancake Batter

Pour the pancake batter across the top of the green chiles and spread it out evenly.  Ready to BakeBake at 400 degrees Fahrenheit (19 hot charcoals up and 10 below) for about 30 minutes or until the top is golden brown and beans and cheese are bubbling up through the cracks.Hot and Golden

Serve with a sprinkle of grated cheese.

Easy Chile Relleno with Refried Beans


My wonderful husband, Steve, said “Needs more heat.”  So if you love smokey, hot chiles, like my better-half, add your favorite green chile.  I used “mild” green chile in this recipe, but next time we want more heat! Green chile is the star of this show so find the kind you love and make it shine.  Enjoy!

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Camp Style Lemon Pound Cake

A Piece of Lemony CakeI put this recipe together to bake for a Dutch oven demonstration for a Boy Scout troop. When the Scout Master said that his boys were 11-12 years old, I knew we needed to bake something sweet and something that came together quickly. We agreed that brownies would be a big hit, but I wanted to show them something different. Lemons came to mind first, and then came pound cake.  When the Scout Master asked the troop which was their favorite, they all said, “Lemon Cake!”  Lovely LemonsIngredients:

For the cake

  • 8 tablespoons butter, very soft at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • Zest from two lemons (about 2 tablespoons)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup buttermilk
  • 1/2 cup fresh lemon juice (2 lemons)
  • 1/2 teaspoon lemon extract

Lemon Oil

For the first glaze

  • 1/4 cup fresh lemon juice (1 lemon)
  • 1/4 cup super fine sugar

Freshly Squeezed

For the second glaze

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon lemon extract

Prepare a 10-inch camp Dutch oven by cutting out a round of parchment paper to fit the bottom of the pot and then spray with Pam.  Fire up a chimney of charcoal (about 21-22 charcoals).

Place the very soft butter into a large mixing bowl and beat with a wire whisk until it is smooth.  Soft ButterAdd sugar and mix vigoursly until sugar and butter are light and creamy.  Lemons in the BatterAdd vanilla, eggs, and lemon zest, lemon juice, and buttermilk and beat until the batter is smooth.  Lemon Zest

Pull out a new bowl and place a sifter in it.  Add flour, baking soda, baking powder, and salt and sift them together.Sifted Flour

Pour flour mixture into the creamed sugar and butter and fold them together gently until all ingredients are incorporated.

Pour batter into prepared 10-inch camp Dutch oven.  Spread the top of batter with a spatula to evenly distribute the batter around the oven and to smooth the top out. Ready for Charcoal

Make a circle of 7 hot charcoals the diameter of the bottom of the oven.  Place the oven over the charcoal, add the oven’s lid, and arrange 14 hot charcoals around the outside of the lid.  Hot CoalsBake at 350 degrees Fahrenheit for 10 minutes.  Turn lid clockwise and bottom of oven counterclockwise to avoid a hot spot.  Wrap with a windscreen if needed.  Bake for another 10 minutes and check to see if the cake is done by inserting a toothpick.  Crispy Edge If it comes out clean, the cake is done.  If not, put the oven back on the heat and monitor closely.  You should smell the lovely lemony aroma when the cake is almost done.  The edge of the cake should pull away from the wall of the oven.  I baked this cake for a total of 20 minutes.


Let the oven cool until you can touch it without burning your hand.  Gently run a table knife or metal spatula gently around the edge of the cake taking care not to chip the seasoning of the oven. Tip the cake out on a cooling rack.  Bottom

Make the first glaze by mixing together the superfine sugar and lemon juice.   Let the glaze sit until the sugar has dissolved completely. Lemon and Sugar Glaze

Poke holes across the top of the cake with a fork and drizzle the first glaze evenly across the top.  Let the cake sit for five minutes to allow the first glaze to soak into the cake.ForkedMake the second glaze by mixing together the powdered sugar, lemon juice, and lemon extra.  Drizzle the second glaze across the cake.  You can do a better job than I did by using a spoon, not a whisk like I did.


I agree with the boy scouts!  This is a lovely, dense cake that is not too sweet, with lemon as the hero of the show.  I cut the cake into about 20 2-inch square servings.

Here’s a fun baking fact – the first recipe for pound cake was published in 1747 and was written by Hannah Glasse in her cookbook “The Art of Cookery.”

Thanks for joining me in my outdoor kitchen!  Keep ’em HOT!  – Leslie

P.S.  Quick update on plans to move to .com and upgrade this blog.  I have a partner, Bruce, who is an IT guy and is the Dutch Oven Doctor.   This is huge for me since I just barely understand what it takes to keep the back side of a blog going.  Bruce and his better-half Kathy are fabulous Dutch oven cooks and I am thrilled to be working with him on Texas Iron Chef!IMG_3993


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Chunky Leek and Potato Soup

Clean LeeksWhen the weatherman started warning us about a bad ice storm, we joined everyone in north Texas at the grocery store, clearing out the bread and milk shelves in preparation for several days of being stuck at home.  In the fresh fruit and vegetable section, the pile of huge leeks called me over and spoke to me of yummy leek and potato soup.  I picked up a big bunch of leeks, a big yellow onion, a pound of white potatoes, and then headed to the meat section where I picked up a package of chopped pancetta.  This is the perfect recipe for a cold winter day!

Clean Leek Roots

Serves 8 to 10 hungry souls.


  • 4 ounces chopped pancetta
  • 4 tablespoons of butter (half a stick)
  • 3-4 pounds of leeks
  • 1 large yellow onion, chopped
  • 5 cups chicken stock
  • 1 cup dry white wine (I used Pinot Grigio)
  • 1/4 cup dried, chopped chives
  • 1 teaspoon salt (more to taste)
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 tablespoon dried, ground thyme
  • 1 pound white potatoes, peeled and diced into 1/2 inch cubes
  • 1 pint half and half or heavy cream

French ThymeFire up a big chimney filled with charcoal.  While the charcoal is getting happy, wash the leeks.  I trimmed the green ends and sliced off the root, then sliced each leek length-wise and placed them in a big pot of cold water.  Check out Alton Brown’s video and photo slide show for details.  I then sliced all of the leeks, green part included, into thin ribbons.

Fry the pancetta over a pile of hot charcoal in a 12-inch camp Dutch oven until it is crispy. Pancetta

Add butter, sliced leeks, and chopped onion and saute for 8 to 10 minutes until the onions start turning translucent and the leeks soften up. Ribbons of Leeks with Pancetta on a Spoon Add chicken stock, wine, chives, salt, pepper, bay leaves, and thyme.  Bring to a slow simmer, adding more new hot charcoals underneath the camp Dutch oven as needed.  Add potatoes.  Simmering Leeks and PotatoesSimmer for another 10 minutes to let the flavors of the leeks get happy and for the potatoes to cook until they are soft.  A Spoonful Chunky Leek Soup Taste the soup to make sure there is enough salt and pepper, adding more as needed.  To thicken up the soup, smash the potatoes between a wooden spoon and the side of the Dutch oven and stir in the mashed potatoes into the soup.  Repeat until you like the thickness of the soup but leave some chunks of potatoes to hang out with the  leeks.  Smashing PotatoesStir in the cream or half-and-half until it starts to simmer then remove the Dutch oven from the charcoal and serve.  Cups of Leek SoupWow, this is good!  The bits of pancetta hang out in the background along with the white wine, adding a depth of flavor that makes the sweet leeks yummy.  

This is an easy recipe to make and is a perfect way to keep warm on a icy winter day.

Thanks for spending some time with my in my outdoor kitchen.  Keepin’ it HOT!  – Leslie

P.S.  Quick update on my food blogging adventure.  I signed up for Lindsay and Bjork’s wonderful Food Blogger Pro and have been blown away by the quality and depth of resources and information they have going on!  Seriously, they have organized an impressive digital library on everything you need to know about food blogging in one place!  I especially appreciate the forums where other food bloggers share information and ask and answer questions. I have spent at least an hour every day reading about the basics of food blogging and am getting into the resources for food photography… and I have only touched the tip of the iceberg of information.  I can’t wait to start digging into the video resources to improve my photography skills and start purchasing some props and tools to add visual interest to my images.  My next big- scary- “this is getting REAL” step in improving this blog is to move to a .com domain.  It is a big step but I am getting ready to do it!  Stay tuned and thank you for reading all the way to the end of this post!  😉

P.P.S.  Check out the nutrition label!  My very first time using the “label generator” on  Food Blogger Pro!!  YES I am excited and have used too many exclamation points but I don’t care – this is so cool!  Screen Shot 2015-02-23 at 1.48.14 PM



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Southwest Egg Rolls and Guacamole

When I spotted Taste of Home’s recipe for Southwest Egg Rolls, I knew I had to try it out in our outdoor kitchen.  The filling sounds yummy and sneaks in spinach with black beans.  That is a cool idea!  I added bacon (of course), tripled the amount of spinach, added garlic, reduced the amount of cream cheese, and swapped out jalapeños for my favorite Hatch green chile by 505 Southwestern.  I love the smokey flavor of Hatch green chile!!

I’ve never baked an appetizer with won ton wrappers in our camp ovens, so this is a new adventure.  This recipe makes 10 to 12 crunchy rolls.  I’ve added my recipe for creamy guacamole below, a perfect match for these appetizers.

Close Up Crispy Rolls with Guacamole

Ingredients for the rolls:

  • 5 strips of thick, center cut bacon
  • 3-4 cloves smashed and chopped garlic
  • 3 cups fresh baby spinach, chopped roughly
  • 1/2 cup sweet onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 cup Hatch green chiles, roasted, chopped, and drained
  • 1 cup frozen corn
  • 1 cup canned black beans, drained
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chipotle, dried and ground
  • 2 ounces cream cheese
  • 3/4 cup grated cheddar cheese
  • 10-12 wonton wrappers

Red Bell Peppers

Fire up a chimney of charcoal.  If you have one of Dennis’ cook stations, pull it out.  It will make the frying go faster.  If not, make a pile of hot charcoal and place a 10-inch camp Dutch oven over the heat.  Fry the bacon until it is crisp.  Remove and let the bacon rest on a paper towel.  Chop up the bacon when it has cooled off.

Pour off bacon fat until the bottom of the oven has enough yumminess to cover it with a thin layer.  Add onions, and sauté  for a minute or two, then add garlic and sauté for another minute.  Inhale deeply and enjoy the aroma of savory wonder!Bits of Onions and Garlic in Bacon FatAdd red bell pepper and green chiles and sauté for another few minutes until red peppers are tender and no juice is in the bottom of the oven.  Hanging Out with the Good StuffAdd corn, black beans, salt, pepper, and chipotle and stir until spices are distributed evenly. Corn and Black Beans Remove from heat.

Add chopped bacon, cream cheese and cheddar cheese and stir until the cheese has melted and is evenly distributed throughout the vegetables.  CheesePut the oven over the charcoal briefly if the cheese isn’t melting but stir constantly to avoid burning the cheese.Cheesey Filling is Done!Taste the filling and add more green chile, salt, pepper as needed.  **sigh**

Pull the 10-inch Dutch oven off the heat and let it sit for a few minutes while you fire up a big chimney of charcoal.  BIG!  You will need more than 50 charcoals to heat the oven over 425 degrees Farhenheit so dump the bag in and get the charcoals going.

Let me stop here to say, this filling is great on its own.  The combinations and options are unlimited.  A simple easy option is to pour it into a bowl along side a pile of chips.  Everyone you know and love will dig in and it will disappear before your eyes. I can only imagine my daughter making this for my sweet granddaughters (sans green chili or maybe just a little) on top of crackers.  Add a cup of chopped grilled chicken, shrimp, beef… You are a foodie.  You get it.  You can adapt this filling for your favorite dip or casserole or appetizer.  I promise you will love it!

OK, back on task.

Fill a small bowl of water to dip your fingers in to moisten the edges of the dough.  Follow the instructions to make an egg roll.

DirectionsI used about 3 to 4 tablespoons of filling in the center of the wrap and followed the directions to make a roll.  Filling on Square

Place rolls on a cookie sheet.  Spray with oil and sprinkle with kosher salt.

Preheat a big camp Dutch oven to 425 degrees Fahrenheit.  This is a very important step so don’t skip it.  Make a ring of at least 18 hot charcoals to fit underneath a 16-inch camp Dutch oven.  Place the oven over the charcoal then add the lid and cover the lid with at least 28 or more hot coals.  This oven must be HOT!  If you don’t have a big 16-inch oven, you can bake these in smaller batches in a smaller oven at 425 degrees Fahrenheit.Salt Crystal in B&W

Quickly place the prepared rolls into the preheated 16-inch camp Dutch oven and quickly place the lid on top.  Do anything you can to keep the big oven hot!  Wrap it with wind shield.  Add extra charcoals to the lid liberaly.  Hot Charcoals Hot OvenAvoid removing the lid until you can smell the wrap baking.  Keeping this oven hot is essential.  In a perfect situation where there is no wind and the outdoor temperature is a delightful 72 degrees, the rolls should start turning golden brown in about 8 to 10 minutes.  However, the chances for possibility of perfect weather is slim to none, so be prepared to add more hot charcoals while carefully monitoring the baking process without letting all the heat out when checking.  This is not an easy task at all. Temperature control is the key skill for outdoor cooking and is essential for outdoor baking.  Making the filling is easy.  Baking the rolls is not.  But the results will be worth it, I promise!  Remove the rolls from the oven when they are golden brown.

Crispy Brown

A great way to serve these spicy crunchy cheesy snacks is with home made guacamole.  Here’s my favorite way to prepare it.

Dice up two soft and ripe avocados.  Sliced Avacados in a BowlAdd one cup of Hatch green chile (more or less depending on how much heat you like).  I love, love, love 505 Southwestern’s roasted green chile.  It is consistently delicious and so easy and convenient.  Add 1/2 cup sour cream, 1 teaspoon garlic powder, 1/4 teaspoon ground dried chipotle, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend everything together with a fork until the guacamole is creamy with marble-size chunks of avocado.

Serve the crunchy rolls with a dollop of guacamole and enjoy!  Ready to Eat

Thanks for joining me in my outdoor kitchen!

❤ Leslie

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Chicken in White Wine Sauce with Bacon

Are you looking for an easy one-dish chicken recipe that is packed with flavor?  Here’s an answer!  You are looking at delicious recipe for adult comfort food served around the camp fire!  Chicken in Wine Sauce in 14-Inch Dutch Oven


  • 4 -5 slices of bacon (about 5 ounces)
  • 8 chicken thighs
  • 3/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 tablespoon dried chopped chives
  • Salt
  • Ground Pepper
  • 1/4 cup olive oil (or enough to cover the bottom of the 14-inch Dutch oven)
  • 1 sweet onion, chopped
  • 1 cup dry white wine (another 1/4 cup may be needed)
  • 2 cups chicken stock (another 1/4 cup may be needed)Frying Bacon in camp Dutch oven and again

I used our 14-inch Lodge camp Dutch oven for this dish that serves 8 to 10 people.  It has plenty of room for the chicken and sauce.  The recipe is easily adjusted for a smaller oven and fewer servings.  I also used Dennis’ cook station to keep the charcoals hot enough to fry and then simmer the food and allowed me to cook continuously without having to add more charcoal or change it out frequently.Hot CoalsFry the bacon, remove and crumble it, and leave the flavorful fat in the bottom of the oven.    Remove the oven from the charcoal.Frying Bacon in camp Dutch oven Again

Lay the chicken thighs out on a platter and season both sides with salt and pepper.  I used Penzey’s Smoky 4/2 Special Seasoned Sea Salt and love the extra flavors it brings to the dish.  Regular salt works just fine.

Mix the flour, thyme, and chives together in a bowl.  Dredge the seasoned chicken in the flour mixture.  Chicken dredged in flour close upIf the bacon fat does not cover the bottom of the 14-inch Dutch oven, then add olive oil until the bottom is covered with a thin layer.  Put the oven back over the hot charcoal and when it starts to spit, place the chicken skin side down and fry until a golden crust forms, about 2-3 minutes.  Chicken dredged in flourTurn the chicken over and fry the other side for 2-3 minutes.  Remove the chicken to a plate lined with paper towels.  BrownedAdd onions and sauté until they start to turn translucent.  I removed some of the charcoal to lower the temperature and avoid over browning (or burning) the onions.  Deglaze the oven with the white wine and chicken stock, stirring constantly for a few minutes to get all of the flavorful bits up off of the bottom of the oven.  Use a wooden or plastic spoon, not metal, to protect the seasoning of the oven.  JStir in bacon bits.  Place chicken skin side up into the wine sauce.  When the sauce is simmering, place the lid on the oven.  BubblingEvery ten minutes, check the internal temperature of the chicken and baste the chicken with the sauce. Add extra chicken stock and wine to thin the sauce out, if the chicken is not done and the sauce is so thick it may start to burn.  When the internal temperature of the chicken reaches 165 degrees Fahrenheit, remove the oven from heat and serve.  Close Up A bite of Chicken in Wine SauceI really like the way the bacon hangs out in the background and compliments the flavor of the crispy chicken.  The white wine sauce makes the chicken so flavorful and moist but surprisingly does not make the chicken soggy.  I can’t wait to make this for our Prairie Dog friends at the Valentine’s Day DOG (Dutch Oven Gathering)!

I want to thank Lindsay and Bjork for their super excellent food blog A Pinch of Yum that is a huge source of inspiration for me.  (This recipe was inspired by Lindsay’s recipe for Skillet and Bacon White Wine Sauce.)  If you love to look at gorgeous photographs and don’t mind drooling all over your key board, check it out.  Lindsay’s recipes are great and her sense of cooking humor makes her posts interesting, personable, and engaging.  Their eBooks and resources for food bloggers are a filled with excellent advice for food blogging and photography.  I am seriously thinking about signing up for their Food Blogger Pro to see if it is worth the monthly subscription fee.

After reading 5 Ways to Improve Your Food Photography with Artificial Light, I was inspired to improve the quality of my images and the quality of my blog.  I have struggled with lighting, especially if I start to cook in the afternoon and my food isn’t ready to be photographed until the evening.  Looking back at my images, I can see the yucky yellow lighting that Lindsay talks about….. this cornbread looked SO much better than the image shows!  GACK!!  No more horrible lighting!

I have a long way to go, but am ready to start taking baby-blogger steps to improve my blog – shoot only in in Manual mode (no more use of the Automatic), add pages to organize my content by major themes (recipes by type such as bread, chicken, etc), get the Lowel EGO Indoor Lighting Unit, set up a content calendar/schedule, write about my work-flow to establish a more disciplined process, and learn more about the food photo submission sites that Lindsay recommends.  It will be interesting to see what things look like at the end of 2015!

As always, I really appreciate any feedback you have to share with me in the comments section. Also, if you are food blogger, I’d love to hear what resources you use to improve your food blog.  I’d also love to follow your blog, so let me know by sharing your URL in the comments.

Thank you for hanging out with me in my outdoor kitchen!


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