Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired

Spicy Crispy Chickpeas

15 ounce can Chickpeas

2-3 tablespoons olive oil

1/2 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

dash cayenne pepper

salt to taste

Rinse and drain chickpeas (garbanzo beans).  In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas-be sure that they are well drained, since water and hot oil definitely do not mix!  Sauté chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crisper they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Sauté chickpeas and spices another 2-3 minutes and then remove from heat. Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.