November 14, 2008By: Latrice Fowler Category: Updates
Wow! Here we go once again with yet another move. We’ve recently moved into a new apartment so we’re been settling in. We’ve been getting the hang on our new surroundings. Mapping out all our local grocery stores and farmers’ markets so we can start up our food post.
We have a host of new recipes to share with you as well as some new and exciting Raising Chefs annoucements are coming soon. First up we’ll be sending out our latest Fantastic Foody eNewsletter edition filled with some awesome time and money saving tips and tricks. Not to mention a host of delicious recipes to fill those weathery bellies.
September 07, 2008By: Latrice Fowler Category: Food Post
Hello. I’m enclosing a recipe from a previous post I made on a social network group. This was lunch the kiddos and I had one Saturday afternoon and I wanted to share with all my readers. It’s a simple three meat wrap with a twist on your traditional mayonnaise. Often times we tend to stay with the norm and with that we tend to eat the same things over and over again.
If you simply change up the mayonnaise or mustard, or any kind of dressing you add to your sandwiches or wraps that’ll make all the difference in the world. You’re not just eating that same boring sandwich or wrap, you’ve completely changed its taste, appearance, and overall flavor with a little creativity.
Three Meat Wrap w/Spicy Cilantro Mayonnaise
Ingredients
1 slice pastrami
1 slice cajun style turkey breast
2 slices hard salami
1 slice havarti cheese
2 medium leaves curly lettuce
2-3 rings yellow onion
4 small wedges roman tomatoes
1 large flour tortilla
In the ingredients list above I specified three different types of meat you’re welcome to use for this wrap. By all means if you have your own favorite meat combo you’d rather use or even strictly vegetarian its completely up to you. With that said on to the dressing.
Combine mayonnaise, (your favorite) chopped cilantro, garlic vinegar and cayenne pepper in a small bowl. If you don’t have garlic vinegar already prepared the simplest thing to do would be to add garlic to a bottle of white or apple cider vinegar and allow it to sit for 24 hours at room temp in the refrigerator.
Spread a generous amount of the dressing onto the tortilla. Add each piece of meat or veggies whatever your preference maybe. Next add cheese, lettuce, tomatoes, and onions. Wrap, eat and enjoy! Have an awesome week!
September 03, 2008By: Latrice Fowler Category: Just Because
Ingredients
1 box (small) banana cream pudding
1 box (small) chocolatepudding
4 cups cold milk (2% or whole (2 cups for each box))
4 bananas (peeled & sliced)
18-24 chocolatechip cream sandwich cookies (reserve at least 4)
1/2 cup milk chocolate chips morsels
Instructions
In a medium size mixing bowl add the pudding powder from both boxes. Mix together all 4 cups of milk according to the instructions on the box with either a wire whisk or hand mixer. Once pudding has come to the right consistency set aside to prepare the banana and cookies.
Using a cutting board or what ever you fill comfortable using. Peel and cut each banana into slices approx. 1/2 in or so and set aside. In a medium serving bowl add a layer of the pudding mixture to the bottom of the bowl alternating pudding, bananas, cookies and chocolate chips. For this particular dish I separated each cookie sandwich and alternated the cookie layer with one side of the cookie down and the other side up. You can choose to layer them whole or as stated above.
With the remaining 4 cookies you reserved earlier, place these in a plastic zip lock bag and crush until cookies become a crumbly topping. Sprinkle cookie crumbles over the top as the finial step. Chill or eat right away. I’m not sure why but when chocolate and bananas are served together it’s more than delicious. Enjoy!
August 18, 2008By: Latrice Fowler Category: Uncategorized
Be sure not to miss out on the last enewsletter of our summer yum mini menu series. I wanted to bring you 3 complete parts to a full summer menu you can add to your summer recipe box. I’ve carefully came up with the best summertime dishes I thought would be a fun fit for anyone to emulate. So sign up for our Fantastic Foody eNewsletter and don’t miss out on a great collection of our 2008 summer yum recipe bundle!!!
July 29, 2008By: Latrice Fowler Category: Just Because
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!
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”.
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!
