You’ve probably wondered why there haven’t been any new posts. 2012 and 2013 have been very hectic with my husband retiring from the US Army after 25 years of service, a son who graduated from High School and then venturing off to college as well as life in general.
This year is no different with my daughter graduating from High School, our perhaps last family vacation together, and then moving my daughter in to college. I have been creating recipes as much as I could and hopefully to start going back up again during the Fall. I have been putting a lot of things in order so that I don’t face being an empty nester with such grief and boredom. I continue to do my photography but this year I added being a Home Based Travel Agent to my repertoire. I believe that the combination of the two will keep me going as my husband and I start life without our kids at home.
I continue to teach cooking classes at the local libraries. I regularly teach at the South Shore library in Ruskin, FL and will be there until the end of this year. I am looking forward to all the new endeavors life will bring me as well as the new opportunities and challenges for myself and my family.
I do want to thank you for continuing to check if there’s any new posts as well as continue to like my Facebook Page and follow me on Twitter @travelnepicure. If you are interested, you can also follow me on my Travel Facebook Page.
See you soon!!!
Posted by The Home Cook on April 14, 2014
It’s kinda those Chicken Wraps only different. This dish is surprisingly filling.
1. You can use ground chicken or beef if you don’t like pork.
2. If you find fish sauce to be too fishy, try squid sauce.
3. You can substitute corn starch for the rice flour if you don’t find any or even if you just don’t want to spend the money.
4. This is also good with just plain steamed rice.
Fills up to 6 lettuce wraps
1 Tbsp vegetable oil
1 lb ground pork
1 shallot, sliced
1 sprig lemongrass, diced (hard part only)
3 scallions diced
4 Tbsp fresh lime juice
3 Tbsp fish sauce
1 cup chopped cilantro
1 Tbsp rice flour
6 Romaine lettuce stalks, cut most of the stem
Heat oil in a skillet. Add pork once oil is hot. Brown for 7 minutes and stir occasionally to separate large clumps of pork. Remove from heat and let pork cool. In a large bowl, combine shallot, lemongrass, scallions, lime juice, fish sauce and cilantro. Once they are combined, whisk in flour. Stir into cooked pork. Finish by serving into lettuce stalks.
Posted by The Home Cook on May 6, 2013
sausage slow cooked in tomato sauce and bell peppers
Very flavorful, easy and filling.
- Don’t use pre-cooked/smoked sausage
- 8-10 italian sausages
- 1 28-oz tomato sauce or your favorite spaghetti sauce
- 2 bell peppers, diced
Combine all ingredients in a slow cooker. Slow cook for 3 hours on high or 6 hours on low. Serve.
Posted by The Home Cook on April 9, 2013