It’s been 4 years since the official announcement I made to my friends and family that I was writing my first of a series of cookbooks called “Raising Chefs…not just good cooks.”  Little did I know back then it would take this long to see it completed.  What, with all the researching for self-publishing or the traditional option, to building my sites, to the bookcover photoshoot.  The reason it’s taken so long is because of the things I needed that cost money which was at times very slow to save.  But, I will say this, I have been truly blessed on this long journey.  because there were a lot of things that came to me by God’s grace.

My photographer was found on “craigslist” of all places and it was free of charge.  WHAT! YES-FREE!  He also gave me a canon d10 digital camera to be able to photograph my own interior photos for my book.  So blessing did fall on me on this path.  I was able to save up for lighting equipment and all my sites were built and are maintained by me.

So now we are finally in the home stretch.  I’m gathering all my notes, recipes, and getting my photo ideas in line for some up coming food shoots.  I will self-publish this book one way or another because this is my dream, and they do come true.  WATCH!

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Well, if you’ve been following my blog for a while you’d know that I applied for temporary assistance a while back and was approved for 9 months. We were so grateful because we indeed needed every bit we were approved for. My question now, looking back on why we needed the help in the first place would be…why are we considered “middle class” and still we need assistance? WOW! I’m truly or was truly a “starving author”. I guess we’re what they call the “working poor.” WOW, again!

We are no longer receiving any assistance so next month we’re on our own again. Which is a little scary because with the hike in food and gas prices, clipping coupons every week is our new favorite thing to do. Last week just to start preparing for our new shopping routine we saved $77 with the bill registering @ $171. That was totally cool so I’m so excited for the next shopping trip.

I see things getting better so I can’t let this brick wall hinder the vision. Moving on with the master plan is what keeps me going. Brick walls like this hurt for a while but we find a way to get around it. (the diary of a culinary home chef…this is me!)

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Talk about quick and made oh so “semi homemade” but less than a “30 minute meal. Who’s not looking for a quick and easy weekend dish you can literally throw together in 20 minutes. This past weekend I made this delicious dish with, yes, all pre-packaged ingredients which truly cuts your time extremely. So the next time you want to enjoy a relaxing weekend with great food without all the fuss…remember this little “summer yum mini menu”.

Ravioli Pillows w/a Sweet Sun-Dried Tomato & Chicken Ragu

Ingredients -

• 20 – Buitoni Four Cheese Ravioli
• 3/4 cup – Store Brand Bread Crumbs (seasoned)
• 1 Egg
• 1/4 cup – Water
• 1/3 cup – Frigo Parmesan Cheese Wedge (shredded)
• 10 oz. jar – Classico Sun-Dried Tomato Pesto (sauce & spread)
• 1/2 pack – John Soules Foods Fajitas Chicken Breast w/rib meat (seasoned, grilled & sliced (fully-cooked)) (chopped into cubes)
• 1 cup – Vegetable Oil
• 1 tsp – Olive Oil
• small pitch – Italian Seasoning (garnish)

Instructions -

Ravioli Pillows – In a medium saucepan pour in your vegetable oil and set aside on the stove-top while you prepare the other ingredients. Combine the seasoned bread crumbs and parmesan cheese in a shallow plate and set that aside. In a small bowl combine the water and egg whipping until frothy which will be used to bond the bread crumbs to the ravioli.

Next start with a few of the raviolis and place them into the egg mixture for a few seconds. Once coated with the egg mixture place into the bread crumbs making sure to turn a few times for even distribution. You may have to press the bread crumbs onto the ravioli to be sure it’s adhered evenly all the way around. Set aside and repeat until all of the raviolis are covered.

Heat vegetable oil on medium high. Once oil is heated place a few raviolis in the pan and cook on each side for 1-2 minutes or until golden brown on both sides. They will puff up so note that this is what you’re looking for. Repeat this process until all the raviolis are fully cooked and set aside to prepare the ragu.

Sweet Sun-Dried Tomato & Chicken Ragu – Using a medium saucepan add in the chopped chicken and sweet sun-dried tomato pesto. Heat ragu on medium high until nice and warm all the way through. Remove from heat and plate it up! Adding a bed of those delicious ravioli pillows and topping those off with a few spoon fulls of the sweet sun-dried tomato & chicken ragu. Lastly add the italian seasoning for garnish, drizzle a little olive oil over the top and sprinkle a little more shredded parmesan cheese and enjoy!

Serves 2

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This month’s Fantastic Foody eNewsletter is chalked full of four of the best summertime yummy recipes for you to experience for this spectacular holiday. If you are not subscribed to this amazing publication then you’re just missing out. Subscribe today and dive right into this addition of some low-cost, family friendly tips for summer block busters. As well as some economical snack time ideas you can take to the bank and pay for gas. EVERY LITTLE BIT HELPS!!!

H A P P Y F I R E C R A C K E R D A Y ! ! !

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