Toasted Tortellini & Pesto Cheese Dip

Toasted Tortellini & Pesto Cheese Dip

Ingredients:

For the Tortellini:

1 lb tortellini, cooked according to package instructions

1 cup milk

3 eggs

2 cups panko breadcrumbs

½ cup grated Parmesan cheese

¼ cup pine nuts

¼ cup fresh parsley

½ teaspoon salt

½ teaspoon freshly ground black pepper

Olive oil cooking spray

For the Pesto Dip:

1 pound part-skim mozzarella cheese, shredded

6 ounces Provolone cheese, shredded

6 ounces Fontina cheese, shredded

3 tablespoons cornstarch

1 tablespoon olive oil

2 cloves garlic, minced

2 cups white wine

½ cup basil pesto


Directions:

For the Tortellini:

Preheat the oven to 400 degrees F.

In a wide, shallow bowl, combine the milk and eggs.
Dip the cooked tortellini into the egg wash. Stir to coat the tortellini.

In a food processor or blender, process the panko, Parmesan, pine nuts, parsley, salt, and pepper. Pour the mixture into another wide, shallow bowl.

Put the tortellini into the breadcrumb mixture and toss to coat well.

Line a baking sheet with foil and place the tortellini on. Spray them liberally with olive oil.

Cook the tortellini until toasted and golden brown, about 15 minutes. Turn the tortellini halfway through to prevent them from burning on the bottom.

For the Pesto Fondue:

Combine the cheeses and the cornstarch in a large bowl.

In a large pot over medium heat, heat the oil. Add in the garlic and let it cook until fragrant.

Add in the white wine and bring it to a simmer. Add in the cheese one handful at a time, whisking as it melts. Don't add more cheese until the last batch has melted. Continue until all of the cheese has been used up. Once the cheese has entirely melted, mix in the pesto.

Crusty Crab Poppers

Crusty Crab Poppers

Ingredients:

1 lb lump crab meat

1 box of Jiffy cornmuffin mix

1 cup panko breadcrumbs

1 8oz package of cream cheese, softened at room temperature

8 oz shredded chedar cheese

1 large egg

1 stick of unsalted butter, melted

½ cup milk

½ red bell pepper, finely chopped

2 green onions, sliced

1 clove garlic, minced

2 tablespoons sugar

Pinch of salt

oil, for frying


Directions:

Combine all of the ingredients in a large bowl and mix well.

Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.

In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover ⅔ of the crab balls.

Test the oil to see if it's ready by dipping the end (handle-side) of a wooden spoon in the oil. If the oil begins to bubble, it's ready. If not, let it sit a bit longer.

Once the oil is ready, drop in 4-5 crab balls. Reduce the heat slightly and let them cook until a deep orangey-brown, turning occasionally. Remove the poppers from the oil and let them drain on a paper towel. Once they're cool enough to handle, cut a ball in half to check. If the inside is cooked well, then continue to cook the poppers in the same manner. If the inside seems to have cooked less than the outside, then reduce the heat of the oil and try again, leaving the poppers in for slightly longer until they reach the proper color