Parmesan Fried Tortellini

Parmesan Fried Tortellini

 

 

 

 

 

 

 

 

 

 

 

  

 

 This recipe comes with a warning:  These are addicting!  OMG they are just so good you can’t stop eating them.  But the good news is they are so easy to make. Buy a bag in the frozen or refrigerated section of your grocery store, dredge them in some wonderful cheese and seasoning and fry away! So crispy on the outside and tender on the inside.  You can’t eat just one.

 

Parmesan Fried Tortellini

 

1 package (9 ounce) cheese tortellini

2/3 cup flour

2 large eggs, beaten

1 1/2 cups Panko breadcrumbs

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/3 cup finely grated fresh Parmesan cheese

Vegetable oil (for frying)

Marinara sauce (I love Ragu Onion, Mushroom and Garlic)

 

 

Cook the tortellini in boiling water until al dente and drain well.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set up your dredging station:  one shallow bowl for flour, one shallow bowl for the beaten eggs, and the last bowl for breadcrumbs and seasonings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix together breadcrumbs, oregano, basil, garlic powder, onion powder and Parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Working in small batches coat cooked tortellini with flour and shake off excess. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next dip them in your beaten eggs. Finally, dredge them in the bread crumb mixture, pressing down to make sure it sticks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet heat oil to 365 degrees. Working in batches fry the tortellini about two minutes or until golden brown flipping halfway through. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drain on paper towels. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with your favorite warmed marinara.

 

 

 

Perfect for parties and get togethers….. but be ready, they go fast! 

 

 

 

 

 

 

 

 

 

  

 

 

Photography is the property of and copyrighted to Welcome Home.

Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs

 

 

 

 

 

 

 

 

 

 

  

 

 

If you asked me what my favorite spice is, I would say Smoked paprika. I love cooking with it and use it on chicken a lot! It’s a wonderful savory spice that comes from a type of pepper that is driedand smoked. It’s not very spicy but adds a rich flavor that makes things taste like you just pulled it off the grill.  Here is one of my favorite recipes to make using this incredible spice. The chicken is so tender and the flavors are unlike anything else. I make it two ways and I will share both with you now.

Smoked Paprika Chicken Thighs (Roasted)

4 Bone in, skin on chicken thighs

2 tablespoons soften butter 

1 tablespoon olive oil

½ teaspoon Kosher salt

1 tablespoon Smoked paprika

1 teaspoon Garlic powder

1 teaspoon Garlic salt

½ teaspoon Oregano

½ teaspoon Onion powder

 

Preheat oven to 450 degrees.

 

In a small bowl mix together the salt, smoked paprika, garlic powder, garlic salt, oregano and onion powder. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pat the chicken thighs with a paper towel to remove moisture.

Place the chicken thighs on a foil or parchment lined baking sheet, skin side up. Run your hands under the chicken skin to separate it from the chicken underneath. Place dollops of butter all over underneath the skin and then press down over the skin to spread around underneath.

 

 

 

 

 

 

 

 

 

 

 

Drizzle olive oil onto the chicken on both sides. Sprinkle both sides with seasoning mixture until well covered. 

Roast the chicken thighs in the oven, skin side down, for 10 minutes.

After 10 minutes, flip the chicken thighs, so that the skin side is up. Roast for another 15 minutes or so, until the internal temperature is 165 degrees F.  Allow chicken to rest for 5 minutes before serving.

 

NOTE:   Want crispier skin?  And a faster method?  Use your Air Fryer to make these delicious thighs.  Same ingredients just a different and faster cooking method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Crispy Smoked Paprika Chicken Thighs  (Air Fryer) 

 

Follow the recipe above but instead of roasting them on a sheet pan in the oven use your Air Fryer.

Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.

Place the seasoned chicken thighs in the air fryer, skin side down, for 12 minutes. 

After 12 minutes, turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 

Thighs are done when an internal meat thermometer reads 165 F. 

  

Sticky Lemon Chicken

 Sticky Lemon Chicken

I remember the first time I saw this recipe somewhere in a book or a magazine.  I remember thinking….Oh my, you had me at the word “Sticky.”  I could only imagine how flavorful and delicious this chicken might be before I made it and I was absolutely right.  It is delicious!   I like to serve it over rice with a salad on the side.  YUM!

Sticky Lemon Chicken

4-6 chicken thighs and legs or you can use breasts

Salt and pepper

2 tablespoons olive oil

1 tablespoon soy sauce

2 tablespoons honey

¼ cup water

3 cloves of garlic, peeled and chopped
grated zest and juice of one whole lemon

In a large skillet pan, add the oil and heat on medium high. Season the chicken well with salt and pepper. Add the chicken to the skillet and brown lightly on each side for about 5-6 minutes, turning each piece.

Add the lemon juice and zest to a small bowl. Stir in honey, olive oil, soy sauce and garlic and warm in the microwave for about 30 seconds.  Whisk the liquid until everything is mixed well and then pour over top of chicken making sure all pieces are coated well.  Cook for 15 minutes.  

Add the water if needed to thin out sauce. Put a lid on the pan and continue to cook for another 10-15 minutes or until chicken is no longer pink.  

Photography is the property of and copyrighted to Welcome Home.

15 Minute Ham and Bean Soup

 

 One of my favorite recipes that I use my leftover ham for is soup.  My Mom used to soak those beans and rinse them and soak them again. Then she would cook the soup on top of the stove for hours.  Well, who has time for that?  This is my replica of my Mom’s delicious Navy Bean and Ham soup, only it took me all of 15 minutes from start to finish.  Trust me, you won’t know the difference!

 

15 Minute Ham and Bean Soup

 

2 tablespoons olive oil

1 onion diced

1 large carrot peeled and diced

1/2 cup finely chopped celery

4 cloves garlic minced

2 cups shredded cooked ham

6 cups chicken stock or broth 

1 tablespoon fresh chopped thyme

3 tablespoons chopped fresh flat-leaf parsley

4 (15 ounce) cans cannellini beans rinsed and drained

1/2 teaspoon black pepper

pinch of salt, if needed

 

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for about 5 minutes or until onions are softened. Add in the garlic and sauté for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the ham on low heat for about 2-3 minutes.  Then pour in the chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the thyme and parsley and bring to a boil, reduce heat and simmer for 5 minutes. Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.