Deep Fried Tortellini
I don’t know about you, but it seems I’m always looking for things to make for holiday gatherings that don’t involve the oven. That’s because the oven is being occupied by the potatoes, ham, or one of several pies that I’m in the process of baking. This appetizer is deceptively delicious! You won’t be able to eat just one!
You will need:
1 (16 ounce) package refrigerated or fresh cheese tortellini
1/4 cup bread crumbs
1/4 cup cornflake crumbs salt and pepper to taste
dried parsley, to taste
oil for deep frying
2 eggs, lightly beaten
Directions:
Cook tortellini according to package directions. Rinse under cool water, and allow to cool slightly.
In a large resealable plastic bag, combine bread crumbs, cornflake crumbs, salt, pepper, and parsley.
Heat oil in a deep fryer or deep skillet over medium heat. In small batches, dip the tortellini in egg, and place in resealable bag. Shake to coat, and set aside on a plate until the oil is hot.
In batches, deep fry breaded tortellini until golden brown. Serve with spaghetti sauce for dipping.
Dijon Style Artichoke Dip
This recipe is super easy since it only uses three ingredients. It has a very full flavor as well. I like to add a little roasted garlic to the dip as well.
You will need:
1 (6.5 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 (8 ounce) package cream cheese
softened 1/4 cup prepared Dijon-style mustard
Directions:
In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.
To make roasted garlic:
Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Mash the clove and add it to the dip with the other ingredients; before the marinated artichoke hearts.
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A Romantic Valentine’s Day Recipe