Apologies…but I promise to be back soon

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!!!

carne asada tacos

carne asada tacos made from skirt steak with chimichurri and diced tomatoes and onions

Tired of the typical ground beef or shredded beef Tacos? How about something different – Carne Asada.

Tips:

  1. If Skirt Steak is too expensive, use Flap Steak.
  2. Don’t marinate for more than an hour as the acid from the lime can start “cooking” the meat.  Needless to say, this dish can be ready in less than 1 hour depending on how long you marinate.
  3. Corn tortillas are what tacos are traditionally served with but if you prefer flour, go for it.
  4. Be creative with other fillings you use. Don’t limit yourself with tomatoes and cheese. Radish adds a great flavor to these tacos. I love some chimichurri with my steak tacos.
  5. This recipe is good for up to 20 tacos, just depending on how much you use for filling.

Ingredients:

  • 1 small onion quartered
  • 1 bunch cilantro chopped with no stems
  • 1 1/2 Tbsp fresh lime juice, about 2 limes
  • 1 Tbsp Adobo seasoning
  • 3 Tbsp canola oil
  • 2 lbs skirt steak
  • 20 corn tortillas

Directions:

Combine first 5 ingredients in a food processor and puree to create a marinade. Marinate steak in the refrigerator for 30 minutes to up to 1 hour.  Pre-heat grill to medium. Grill each side for 6 minutes, flipping every 3 minutes to prevent charring.  Remove from grill and let steak sit under a tent cover for 10 minutes before slicing.  Serve on individual tortillas.

Enjoy!

chicken adobo with coconut milk

chicken adobo – a classic filipino dish with rich and creamy coconut milk

A family favorite in my house so I always make a lot more than 1 serving for each.

Tips:

  1. I like to use chicken drumettes so that I can also serve it as an appetizer.
  2. Thoroughly clean and rinse the drumettes. Pat dry with a paper towel.
  3. You can find coconut milk in the International Foods section of grocery stores. Usually it is with the Mexican food ingredients.
  4. Lite soy sauce means less sodium.  Don’t confuse it with Light soy sauce.
  5. This dish is best served with steamed rice.

Approximate prep and cook time: under 1 hour

Serves: up to 8 (as a main course with side dishes)

Ingredients:

  • 3 lbs chicken drumettes
  • salt
  • pepper
  • 1/4 cup cooking oil (vegetable or canola)
  • 4 garlic cloves, peeled and pressed
  • 4 thin slices of ginger root
  • 1 onion, chopped (maybe some extra to garnish with)
  • 3 bay leaves
  • 1/4 cup white vinegar
  • 1/2 cup lite soy sauce
  • 1 13-0z can of coconut milk

Directions:

In a large dutch oven or deep skillet, heat oil over medium high heat.  Season chicken with salt and pepper. Carefully add chicken to hot oil and cook for 10 minutes, stirring occasionally. Stir in garlic, ginger root, onion and bay leaves. Slowly add vinegar and soy sauce. Bring to a boil.  Cover and simmer on low for 30 minutes, stirring every 10 minutes. Slowly stir in coconut milk. Simmer uncovered for 15 minutes. Remove from heat and serve with your favorite side dishes while still warm. Garnish with chopped onion if desired.

Enjoy!

Follow

Get every new post delivered to your Inbox.

Join 306 other followers

%d bloggers like this: