Buttermilk Fried Chicken

Place 4 (or so) pieces of chicken in a shallow pan and marinate for at least 2 hours with:
2 Cups Buttermilk (or enough to cover chicken)
1 Tbsp of Louisiana Hot sauce or Red Hot*
1 tsp Cayenne pepper*
1 tsp Salt
1/2 tsp Garlic Powder

When ready to prepare, combine the following in a paper bag:
3 Cups All Purpose Flour
1 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp Kosher Salt
Pepper

One piece at a time, remove chicken from marinade, place in paper bag and shake. Re-dip in marinade and re-shake in paper bag for more crust. Set on a piece of wax paper if not frying right after coating.

Fry at 350 degrees for approx. 20 minutes or until chicken is 180 degrees and crispy brown.
Finish in oven if necessary.

*This chicken is not spicy hot, even with the cayenne pepper (I have a mild mouth). If you want more of a kick you'll want to add more hot sauce and pepper.

Creamy Tomato Tortellini Soup

I was inspired to come up with this recipe for my best friend who wanted a quick and easy version of my original tortellini soup recipe.

48 oz. Carton of chicken broth
3 Boneless, skinless chicken breasts
1/4 Cup Dry shredded carrot (or 1-2 fresh)
1 Tbsp Dry Onion
1 1/2 tsp Minced dry garlic
1 Tbsp Dry Celery (1 stalk fresh, diced)


Boil the above ingredients over med-high heat for about 20 minutes or until chicken is cooked. Take out chicken, shred with fork and add back to pot.
*Frozen chicken can also be used, it will just take a bit longer to cook

Then Add:
6 oz. can Tomato paste
1/2 tsp Dry basil
1/4 tsp Dry thyme
2 Bay leaves
Dash of sea salt, optional

Simmer over low heat for 10 minutes

Add 9 oz. of tortellini (I like Buitoni Mixed Cheese found in the refrigerator section)
Boil for 7 minutes (or according to your package directions)
Add 1/3 Cup of Heavy Cream, stir until warmed through

Serve topped with grated Parmesan