To say that I have an addiction to kitchen gadgets is an understatement.  You name it, I have it.  Because of that, I have been avoiding the Instant Pot purchase in hopes that it is a passing phase and my wallet will be spared or I will avoid another gadget graveyard on my shelf.   With that being said, my culinary friends feel it is time for an intervention.  They claim that this new-found religion will not only help me at work but will make by weeknight meal prep a thing of the past.  It appears that this old/revamped new gadget can be used for virtually every kitchen task imaginable: sautéing, pressure-cooking, steaming, even making yogurt and cheesecakes. Then, they evangelize on the internet, using social media to sing the gadget’s praises to the unconverted-me being one of them.

Robert Wang, the creator of the Instant Pot, has stated that there are nearly 1500 Instant Pot cookbooks out there in the market right now with many of them being best sellers.  According to the NPD Group, only 11.5 percent of American household’s own theses electric multicookers. Which means that there are still millions more potential “Potheads” out there, still making their vegetarian curries and chili con carne the hard way.  Their goal is to convert these poor souls and bring them into his flock. 

I thought I would try to make one of my favorite dishes that I don’t typically have time to make in the Instant Pot and give it a try. 

Saigon Sesame Instant Pot Lettuce Wraps

Servings: 5  (3 wraps each)

Ingredients

2 lbs boneless skinless chicken breast

1/2 cup water

1 Jar of Bellisari’s Saigon Street Sauce

1 tsp sriracha hot chili sauce, or more if you like it spicy

1 TBS cornstarch

2 TBS water

1 TBS sesame seeds, for garnish

4 stalks green onions chopped

15-18 Bib lettuce or romaine leaves

Instructions

Place the chicken in the Instant Pot.  In a medium bowl, combine the Bellisari’s Saigon Steet Sauce and sriracha and pour over chicken. Seal the IP lid, select 'manual' and adjust time to 10 minutes.

When cooking time is up, allow 10 minutes for the Ip to 'natural release' the pressure. After 10 minutes release the remaining pressure. Carefully open the pot top away from your body. Remove chicken, leaving the sauce in the IP. Shred chicken with two forks; set aside.

Turn IP to 'sauté' mode and bring liquid to boil (should take 3-4 mins). In a small bowl or cup, mix 2 TBS water with cornstarch, then pour into boiling sauce mixture, stir, and cook 1 minute to let thicken. Return shredded chicken to the IP and stir to coat. Turn pot off.

Serve chicken in lettuce wraps and top with sesame seeds and chopped green onions. Enjoy!

We were very honored to be invited to speak today at a local Columbus Chapter of P.E.O. and to tell our story.  Thank you Anna Vescelius for introducing us to an amazing group of women who are changing the lives of so many.  

For those of you not familiar with P.E.O., P.E.O. (Philanthropic Educational Organization) is passionate about its mission: promoting educational opportunities for women. The Sisterhood has six philanthropic projects, which include Cottey College, an independent, liberal arts and sciences college for women. Five programs provide assistance to women for higher education: P.E.O. Educational Loan Fund, P.E.O. International Peace Scholarship Fund, P.E.O. Program for Continuing Education, P.E.O. Scholar Awards, and P.E.O. STAR Scholarship. P.E.O. is headquartered in Des Moines, Iowa.

To date (2017) more than $304 million has been awarded to over 102,000 women from the organization's six educational philanthropies. P.E.O. has awarded Educational Loan Fund (ELF) dollars totaling more than $185.8 million, International Peace Scholarships (IPS) are more than $36 million, Program for Continuing Education (PCE) grants are more than $52.6 million, P.E.O. Scholar Awards (PSA) are more than $23 million and P.E.O. STAR Scholarships (STAR) are more than $6.6 million. In addition, 8,500 women have graduated from Cottey College. 

Please take a minute to familiarize yourself with P.E.O. and its mission.  Your heart will be full!

Looking for a low maintenance summer entertaining menu?  In the past, when entertaining, I have created DIY appetizer bars, taco bars, dessert bars and even cocktail bars which guests love and are less work for me giving me more time to enjoy my company.  My guests always are well fed, entertained and don’t get embarrassed if they don’t like a set menu that I may have served that day.  Guests can get as creative or as picky as they would like and I always try and pair it with a cocktail station and they really seem to enjoy it. 

Today I’m sharing a Build Your Own Bruschetta Bar. Since we are at the peak of summer entertaining season, I thought it would be fun to focus on an appetizer themed station.  With a simple set up and some beautiful seasonal produce toppings, this bar will definitely wow your guests. Who needs party decorations when you have a stunning Bruschetta Bar?

Choose your breads for your spreads and toppings.

When choosing your vessel for a bruschetta bar, rustic country bread or crusty baguettes seem to hold up best. Cut slices 1/2-inch-thick, and for baguettes, slice in a diagonal to get longer pieces, which are easier to handle on the grill. Brush the bread with olive oil so it browns more evenly on the grill. A quick way to do this is to coat a baking sheet with olive oil and set the slices on the oil in a single layer. Brush the tops with a little more oil (or flip the slices) and set aside until you’re ready to grill.

The grill should be medium hot. Too hot and the bread will burn; too cool and the bread dries out before it gets nice grill marks.  Cut into manageable serving pieces. Be sure to cut the bread while it’s warm or it tends to crack.

Bruschetta Spreads and Toppings

The possibilities for topping bruschetta are virtually endless, but two things are key: Use high-quality ingredients and keep it simple. The number of servings you’ll get out of each topping recipe will depend on how large your bread slices are and how you plan to serve the bruschetta. The yield in each recipe should help you plan.  However, I do like to have a few spreads ready to be scooped onto the bread, to encourage the shy (or lazy) guests. From there, they can go as crazy or as minimalist as they want with their bruschetta's.

Spreads & Topping Ideas

What is so great about our products and the Build Your Own Bruschetta is the ease of Gourmet Convenience.  I have listed our spreads and topping suggestions. 

Bellisari’s Blue Cheese Honey & Shallot Spread - Caramelized Onions, bacon, pancetta, arugula, sundried tomatoes, apples, pears, fresh figs and fresh strawberries.

Bellisari’s Balsamic Shallot Spread - brie, sautéed portabella mushrooms, bacon, pancetta, fresh mozzarella, parmesan cheese, marinated zucchini, melon, pears, strawberries, corn, and roasted peppers.

Bellisari’s Blistered Jalapeno & Fig Spread - pesto, caramelized onions, bacon, brie, pancetta, prosciutto, melon, arugula, figs, apples, roasted corn, and avocado.

Bellisari’s Calabrian and Sweet Tomato Fennel Spread - fresh mozzarella, parmesan, fresh basil, marinated eggplant, white beans, olives or olive tapenade, pesto, prosciutto, salami, arugula, roasted corn and avocado.

Garnish, Garnish, Garnish

Black pepper, Fleur de sel, Fresh Thyme, Fresh Rosemary, Fresh Basil, Fresh or Dry Oregano

Balsamic Vinegar or Balsamic Glaze, Extra Virgin Olive Oil, Honey, Almonds, Walnuts and Roasted Garlic.

Plan Ahead

Remember that many of the items listed above can be made ahead and are better as they marinate. 

Presentation is very important on DIY stations, pull out your best linens and serving pieces. I like to set up my bar on an over-sized wood board. It not only looks rustic and stunning, but it also means less dishes, as I get to set up the cheese, meat and bread directly on the board.  If you’re feeling fancy, you could go to a craft store and get some chalkboard labels, so you can write the name of the spreads and/or toppings. You could also use a big chalkboard and write some combination ideas and last but not least….wine, wine, wine!  One cannot serve bruschetta without wine.

Poke Bowls are the Hawaiian version of Sushi but much easier to eat. Usually composed of raw, marinated fish on rice, topped with veggies and sauces, Poke Bowls are a great way to get a healthy meal that’s easy to take on-the-go.  Here are a few tips so you can enjoy this easy meal at home.  Don’t forget to try tossing your protein in any of Bellisari’s Spreads or Sauces. For those of you that like it spicy, try adding a teaspoon of Sriracha sauce to Bellisari’s Blue Cheese, Honey & Shallot Spread.

1. Choose a base

The great thing about a poke bowl is that you can make it according to your taste. Choose a base you would like, whether it’s sticky sushi rice or a healthier option like brown rice, cauliflower rice or leafy greens. Anything goes!

Tip: If you’re using rice, the rice should be hot. Starchy or wet rice can ruin a good poke bowl, so rather try to use a rice cooker to get your rice perfect.

2. Decide on a protein option

Tuna and salmon are popular choices when making a great poke bowl. It’s important to use only the freshest fish you can find. After your fish is cut into fillets, cut it into cubes. When you cube your fish, cut with the grain to get the best results.

If you don’t feel like using fish for your poke bowl, other proteins such as chicken and tofu make good substitutes.

3. Choose a dressing to compliment your dish

When it comes to your dressing, choose carefully, as a lot of the flavor of the dish comes from the dressing. Dressings such as soya sauce and ponzu sauce, and wasabi and citrus flavors are delicious and complement the fish well.

4. Fill up your bowl

Now is the time to fill up your bowl with delicious and fresh ingredients. A great poke bowl has contrasting flavors, temperatures and textures. Include a good combination of fresh fruit and vegetables (avocado is a great option), as well as edamame beans, nuts, seeds and spices, pickled ginger, a variety of alliums and some chilies or chili flakes for some heat. 

Adapted from goodhousekeeping.com

Overnight Barista Pulled Pork

Serves 6-8

 Ingredients:

1 3lb Pork Shoulder

1 sweet onion diced

1 can of Ginger Beer

1 jar of Bellisari’s Barista Sauce

Salt and Pepper

Directions

Place pork shoulder in a crockpot on high and pour the entire can of ginger beer over the pork.

Add the diced onions spreading around evenly.  Season with salt and pepper.  Cook for 5-6 hours until tender.  I typically put it on right before I go to bed, so it is ready in the morning.  Drain the pork, leaving about a cup of moisture so it does not dry out.  Stir in one jar of Bellisari’s Barista Sauce and mix thoroughly.