One of the best parts of a camping trip is gathering around a fire with family and friends to enjoy a campfire-cooked meal. Campfire cooking makes every camping trip special. Best of all, it is easy too. If you’ve never cooked over a fire before or are looking for some hints, keep reading.

Some cooking tools make campfire cooking a cinch. It all comes down to the time and effort you want to put into meal creation, and how long you plan to camp. Preparation and organization are key.

The first piece of open-fire cookware you will need is the right cooking surface. A grill grate is a simple and useful tool for cooking over an open fire. A grill grate creates a safe, stable surface for cooking food directly or placing a pan or Dutch oven on top of it. An over-the-fire camping grill looks like a small metal table with a grid that sits over a fire.

Next, you will need your pots and pans. Cast-iron cooking equipment is a must-have for a camping trip. Titanium, steel, and aluminum are also common materials in camping cookware.

Plan your meals ahead of time, so you do not pack too much or too little and can figure out exactly what you need.

Cast iron grill and griddle - A cast iron grill and griddle is perfect for whipping up pancakes and eggs in the morning or grilling up some steaks for a hearty meal later.

Cast-iron Dutch oven - A Dutch oven comes in handy for all kinds of recipes. You can cook satisfying stews, belly-warming soups, classic baked beans, boil water for pasta, and even bake bread over your campfire with a Dutch oven.

Skillet - Choose a cast-iron or aluminum skillet to cook up a variety of scrumptious meals. Just consider the depth and size of skillet you will need to match your recipe and feed your group.

Aluminum foil – This is a must-have for any camping trip. Aluminum foil hardly takes up any room, is inexpensive, and you can toss vegetables or fish in foil packets and place them on hot coals for cooking. Best of all, aluminum foil is easy to clean up.

Pie Iron – 2 pieces of bread and filling of your choice (sweet or savory) makes a wonderful “hobo pie.”

Once you have your basic cookware, you will need campfire utensils to keep your food on the path to success and your hands safe. Here are recommended utensils for flipping, turning, stirring, and serving your campfire delicacies:

Steel tongs - Every campground chef needs a sturdy pair of stainless-steel tongs to get a good grip when it is time to turn or remove grill items and to protect their hands from getting burned.

Grill utensil set - Choose a grill set that comes with the essentials, such as a spatula, tongs, basting brush, and skewers.

Long-handled spoon - You will need a long spoon to stir your soups, stews, or oatmeal, and there are plenty of safe options to use. You can use a wooden, stainless steel, or aluminum spoons to stir your meals.

Lastly, you will want to bring a few campfire cooking accessories.

Grill gloves - Cooking over an open fire can be tough on the hands, no matter what equipment you have. That is why you want to use a pair of heat-resistant grill gloves so you can happily cook away while protecting your skin from the flames. Wear gloves that are flexible and allow you to get a good grip on utensils and cookware.

Digital meat thermometer - Take guessing out of the process and use a digital thermometer to determine if you have properly cooked your meat. A safe cooking temperature for poultry is 165 degrees F, 160 degrees F for ground meat, and 145 degrees F for other whole cuts of meat.

Keep things simple and prepare as many ingredients as you can at home. It is much easier to slice and dice peppers and onions in your kitchen than it is at the campsite. If you are excited to make campfire scrambled eggs, crack and scramble the eggs at home and store them in bottles for the trip. When you plan your meals and come prepared, campfire cooking will be a stress-free experience.

The convenience of Bellisari’s sauces and spreads is perfect for the campground when you want to add a dash of gourmet to your campfire meals. Many of the recipes on our website could be adapted to make over the campfire. I’m going to try a Jalapeno-Fig stuffed hobo pie!!

July is National Blueberry Month, and I love blueberries! They are the perfect ingredient for a guilt-free indulgence. Now’s the time to take advantage of peak domestic season and celebrate this wonderful little berry.

Blueberries are called a superfood for good reason. They rank as one of the highest of any fruit for cancer-fighting antioxidants. With 80 calories per cup, virtually no fat and low sodium, blueberries offer many nutritional benefits. One cup delivers about a quarter of the vitamin C you should have each day. Blueberries are also high in manganese. Manganese helps the body process cholesterol and nutrients such as carbohydrates and protein. In addition, they’re a great source of dietary fiber, which will also help reduce the risk of heart disease and add bulk to your diet, helping you feel full faster and reducing caloric intake overall. They contain only naturally occurring sugars and provide vitamin K. Even better: they do it all while tasting great!

Most of the blueberries you find in the supermarket are highbush blueberries. They are plump, juicy, and sweet, with vibrant colors ranging from deep purple-blue to blue-black and are highlighted by a silvery sheen called a bloom.

These days, fresh blueberries are available year-round. You can buy North American blueberries from April through October, and South American blueberries from November through March. The peak season for fresh blueberries in North America runs from mid-June to mid-August, with the earliest harvest in the southern states and west coast and the latest harvest in the northern states and Canada.

While they shine in all your go-to summer salads, there’s truly no limit to what you can do with blueberries – their versatile sweet-tart flavor thrives in sweet and savory dishes alike. We have several delicious recipes here on our site featuring this superstar fruit combined with our gourmet sauces and spreads, creating amazing flavors and textures. Check them out! https://bit.ly/2XHRgAA

Happy National Blueberry Month from all of us at Bellisari’s!

July is National Hot Dog Month and we hope that you’ll join in the celebration of one of America’s favorite foods. The hot dog is such a vibrant part of Americana.

Sausage makers from Vienna, Austria (where the term "wiener" originates) and Frankfurt, Germany (where the name "frankfurter" was created) are credited with bringing their unique concoctions to the United States. But it was good old American ingenuity that popularized the hot dog on a bun, and it was local cities and regions that created their own personal versions featuring unique toppings – like the Chicago Dog, the Kansas City Dog and the Corn Dog.

Hot dogs also are uniquely American because they are as creative and original as their makers. Ask people how they like their hot dogs, and they won’t hesitate to tell you clearly and emphatically. It might be plain; it might be with mustard and onions; it might be a Chili Dog. Whatever the case, everyone has an opinion about the best hot dog.

Ketchup and mustard are a classic combo, but why not get a little more creative with hot dog toppings at your next summer get together? Whether you prefer to grill or boil your hot dog, there is no limit to the ways you can top it.

The best thing about gourmet hot dogs is they're easy to make. Cook up those hot dogs and pull out your favorite toppings. Grilled dogs become Frito Pie dogs when you smother it in a bowl of Texas Chili. Can't decide between nachos and hot dogs for dinner? Pull out the cheese sauce and make a nacho dog! Watching the baseball game? Make up some Chicago dogs and feel like you're at the ballpark.

While there are a gazillion ways to make gourmet hot dogs, these unique combinations will take your picnic game to the next level.

Saigon Dog - Bellisari’s Saigon Street Sauce and top with Saigon Slaw.

Calabrian Pepper Dog - Calabrian Pepper & Sweet Tomato Fennel Spread, jalapenos and top with crumbled queso blanco.

Fig Dog - Bellisari’s Blistered Jalapeno & Fig Spread and top with caramelized onions and goat cheese.

Balsamic Shallot Dog - Warm Bellisari’s Balsamic Shallot & Black Garlic Spread and toss with cooked diced bacon. Spread generously and enjoy!

Happy National Hot Dog Month from all of us at Bellisari’s!

Aahhhh.... sweet, sweet summertime is here! Long, lazy days by the pool with lots of time for everything else you want to do. Ha! Who am I kidding? Most of us rush through summer trying to successfully meet all our responsibilities, including working full time and driving the kids to their multiple summer activities. So, when Independence Day rolls around and you’re supposed to bring a side dish to share for the 4th of July BBQ, not only are you short on time, but you might also be short on ideas. Hopefully, these simple and quick recipes will get you through the holiday!

Fruit – this is an easy "go-to" since you can basically buy it all peeled, cut, and prepared, or if you want, even a bowl of whole fruits like apples, oranges, peaches, etc., is a perfectly acceptable side that many enjoy. To jazz it up, buy some star cookie cutters to cut our different fruit to match the holiday.

Raw Veggies – again, this could easily be purchased prepared at the store, but if you want to add a personal touch, mix together an easy veggie dip using Greek yogurt, lemon, garlic, and salt and pepper.

Red, White, and Blue Trifle – this is sure to be a hit dessert! It looks so festive for the day, but it comes together in minutes. All you need is angel food cake, a sweet, creamy element like pudding, a cream cheese spread, or even plain cool whip, and some fresh strawberries and blue berries. Layer appropriately in a deep clear dish, and you have a beautiful, crowd-pleasing, and relatively healthy dessert.

Quick Quinoa – While quinoa must be cooked, it is done in 10-15 minutes making it an excellent base for a hardy, quick side dish. Try our Cucumber & Feta Quinoa salad recipe for a gourmet taste that is truly convenient.

Whatever you end up sharing at the party, remember to relax a little yourself. You deserve a day off too, so make it easy on yourself. Buy a dish already prepared if you don’t have time, and don’t feel guilty about it. Your friends and family want good food, but they want more to spend quality time with you. Happy 4th of July from all of us at Bellisari's!

If you go to church, have kids in sports, or basically live in America, you will be invited to a potluck meal at some point. Potlucks are easy for the hostess, easy for guests, and you know there’ll be at least one thing you like to eat – whatever you bring! However, when choosing what to take to a potluck, there are definitely things that work better than others. Whatever you choose needs to feed several people, maintain its flavor/texture/temperature sitting out for a good bit of time, and still be safe to eat after sitting out for a while.

When it comes to deciding how much of something to make, don’t try to have a serving for every guest expected. Instead, plan your dish to feed about half the people there. First, not everyone will try your dish, and secondly, there should be plenty of offerings for the partiers to fill up on. Dishes like pasta bakes, salads, or soups and stews are classics for a potluck.

In the summer, I like to take our Saigon Slaw to potlucks. It’s the perfect crunchy side for almost any entrée! The fact that it is served cold makes it easy to pop out of the fridge and right on to the buffet table. As it warms to room temperature, it’s still quite good. If you wanted to keep it cold, a bowl of ice underneath or some of the portable containers come with cold packs that work nicely.

Even in cooler months, I often turn to a salad or other chilled side as my potluck offering. Again, the convenience and being able to keep it tasty and safe are always my considerations, but for some reason, I tend to take something a little more substantial like our chilled Orzo and Asparagus salad when the weather is fall or winter-like.

Of course, some hosts will assign a certain course for you to bring. Desserts, sides, entrees – there are so many great recipes from which to choose! And sometimes, you’re in a position where you can’t prepare something yourself, so you must get creative in the prepared foods section of your market. Prepared fruit trays, veggie trays, salads, even hot soups and other options are available at many grocery stores today. There’s certainly no shame in bringing something “store-bought” in this busy day and age. If you really don’t want people to know, transfer whatever you buy into one of your serving dishes. No one ever need know your secret! 😉

Finally, food safety is so important. Remember the "two-hour rule." Any potentially hazardous foods (dairy, meat, fish, cooked vegetables, rice, or chopped/sliced fruits and vegetables) that have sat out at room temperature for more than two hours should not be eaten. If the room temperature is more than 90 degrees, make it a "one-hour rule." Have a plan for keeping hot foods hot and cold foods cold. Hot food should be kept over 140 degrees and cold food should be kept under 40 degrees. If the situation does not allow for temperature control of the food, consider taking (and eating) foods that are less risky. Think bread, chips, nuts, dried fruits, cookies, pretzels, or washed whole fruit.

For your next potluck, explore the recipe section of our website, to get some fabulously delicious and super easy and convenient ideas. Our gourmet sauces and spreads make preparing something special a snap!