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!
ONION JAM CHICKEN
Servings: 6
Ingredients:
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
Directions:
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.
CAPRESE PASTA
Servings: 4
Ingredients:
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
Directions:
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.
