Open And Serve Recipes For The Holidays

Posted by Annette Bellisari on



December seems to be jam-packed with holiday parties, school parties, performances and even last minute visitors dropping off gifts. Just because our time is limited doesn’t mean we have to eat fast food! Remember, at Bellisari’s we have created more than 60 “Gourmet Convenience” recipes for you and your family. Here are some easy weeknight recipes during a busy holiday season! 


Servings: 6

1 jar 
Bellisari's Balsamic Shallot & Black Garlic Spread
1 (4- to 5-pound) whole chicken
1 tbsp olive oil 
Kosher salt 
Fresh ground black pepper 
1 medium lemon, thinly sliced (optional) 
Fresh herbs, such as parsley, rosemary, or thyme 

Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

Spread Bellisari's Balsamic Shallot & Black Garlic Spread over chicken. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and cook until a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.


Serves: 8

1 pound of ground beef 
1 pound of ground chuck 
2 eggs 
1/3 cup Italian bread crumbs 
1/3 cup chopped garlic  
1/3 cup dried parsley 
1/3 cup parmesan cheese 
2 tsp salt 
2 tsp pepper 
1 jar 
Bellisari's Barista Sauce

Preheat oven to 350°.  

Thoroughly mix all ingredients together using your hands and not a mixer. Once meat is mixed, form meat into one long loaf.

Generously spread Bellisari's Barista Sauce over the top of the meatloaf. Cook for 60 minutes or until the center reaches 160 degrees.

Let rest two minutes and slice and serve. 


Servings: 4

1 pound farfalle pasta  
1 jar 
Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 tsp dried crushed red pepper 
1 cup thinly sliced fresh basil leaves 
1/4 cup dry white wine 
1 cup diced smoked mozzarella 

Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.

Add Bellisari's Calabrian & Sweet Tomato Fennel Spread and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add 1/2 cup basil about and sauté for 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil; cook until cheese softens and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.

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