Looking to have your kids help with Father's Day Dinner?  It is important to get your kids involved in the cooking process as young as possible.  Cooking with kids is fun and it teaches them math, science, and reading skills, plus it gives them fine motor and sensory stimulation.  Cooking healthy foods with kids helps them to become familiar with the foods and gives them more interest in trying something they haven't tried or liked before.  Cooking with skewers is a great way to start cooking with kids.  Below are some tips to teach along the way and a perfect recipe to have them prepare for dad on his special day!

The following tricks for using skewers will improve your grilling and simplify the kabob-making process.

-Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.

-If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.

-To keep food from slipping off during cooking and turning, use two skewers rather than a single skewer.

-If you're using a wooden skewer, as you thread the food move the pieces close together, with no space showing.  If the skewer is metal, you can leave small spaces between the pieces.

-When using foods with different cooking times (such as shrimp and beef), don't combine them on the same skewer.  Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.

Skewered Grilled Chicken Wings

Yields 1 dozen

Ingredients

1 dozen chicken wings

1 Jar of Bellisari's Saigon Street Sauce

1/3 c pineapple juice

1 c pineapple, chunked (optional)

Season as desired, salt, pepper, and garlic powder

Garnish with chopped green onion or sesame seeds if desired

Directions

Marinate the raw chicken wings for an hour in the pineapple juice.  Remove from marinade and thread the wings onto the skewers evenly (3 or 4 per skewer) and add one chunk of pineapple on the end of each one.  Season with salt, pepper, and garlic powder and set aside in the fridge.

Preheat the grill to medium heat or 350.  Grill the skewers on both sides for approximately 5 minutes each.  Begin basting the skewers on both sides with Bellisari's Saigon Street Sauce and grill for approximately 20 minutes or until the wings are cooked through.

Garnish with green onions or sesame seeds if desired.

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Stuffed peppers is one of my favorite go-to main dishes. They’re delicious, easy to make, and extremely flexible because you can make the filling with whatever ingredients or leftovers you have available. Stuffed peppers also cover all your bases for a healthy and complete meal.  No matter what ingredients you decide to use for your stuffed peppers, you really can’t go wrong.  Bell peppers are not only colorful, flavorful, and packed full of healthy nutrients, but they form the perfect natural bowls for other favorite foods. Some other peppers that are good for stuffing are Anaheim, Jalapeno, and the Hot Banana pepper.  Smaller and spicier than their bell-pepper cousins are the poblano peppers which are also good for stuffing.  Below we have a delicious recipe for a stuffed poblano using Bellisari’s Calabrian and Sweet Tomato Fennel Spread.  Remember-it depends on the batch of poblanos you purchase-sometimes they are spicy and sometimes mild.

Stuffed Poblanos

Serves 2-4

Ingredients

4 poblano peppers

2 boneless, skinless chicken breasts

1 to 2 tablespoon vegetable oil

1 (10 ounce) can diced tomatoes & green chilies, drained, whatever level of heat you desire. I used mild.

1 (15 ounce) can low sodium black beans, rinsed and drained

2 cups whole kernel corn, I used frozen

3/4 to 1 cup queso fresco

3 to 4 tablespoon fajita seasoning, recipe above

1 Jar Calabrian Pepper and Sweet Tomato Fennel Spread

Instructions

Stuffed Poblano Peppers

Preheat the oven broiler on high. Position an oven rack about 4 inches from the broiler. Line a large rimmed baking sheet with foil.  Place the poblanos on a cooking sheet and set under broiler.

Turn the peppers after 3-4 minutes, once they start to blister and turn black. Keep an eye on the peppers, this happens quickly. Peppers are done when all sides are blackened and blistered.

Remove peppers from heat and place in a plastic zip-top bag for 5 to 10 minutes. Allow peppers to cool enough for you to handle.  Remove peppers from bag and remove blackened skin.

Cut each poblano pepper open, from stem to tip and remove seeds, set aside.

Chicken mixture

Season chicken breasts liberally with fajita seasoning on both sides. Heat a sauté pan to med-high. Add vegetable oil. When oil is hot add chicken to skillet. Cook chicken breasts 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes until cooked through. Cook time will vary depending on the size and thickness. I pound them flat to help speed up this process.

Remove from pan and chop chicken into chunks or shred.

Return chicken to pan along with diced tomatoes, corn and black beans. 

I love making pasta salad during spring and summer months because it can be used as a side dish or throw a protein like fish, chicken, tofu or steak on it and make it an entree.  You can be as creative as you want and can even keep it simple and have your kids make it for you.  Like our tip yesterday, it is important to get the basics down when creating the ultimate pasta salad. Making a rave-worthy pasta salad requires a bit more than just tossing pasta and add-ins into a bowl and hoping for the best. Allrecipes figured out just the right ratio of ingredients you need to produce irresistible pasta salads that will have people begging you for your secret recipe.

1. Cook 1 pound of pasta

Choose 16 ounces of bite-size pasta such as penne (shown above), farfalle (bow ties), fusilli (corkscrews), ziti, rotelle (wagon wheels), macaroni, or small shells. Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until just tender. Drain but do not rinse the pasta. Instead, toss it with olive oil and dump it onto a rimmed baking sheet to cool. Don't use butter because it clumps up when it cools.  Don’t overcook-the pasta salad will get mushy.

2. Prepare 2 Pounds of Main Ingredients

These are the salad's major add-ins, including cooked and raw vegetables, poultry, seafood, canned beans and mild cheeses. Some need little or no preparation before going into the salad. Others can be lightly cooked. Still others are best sautéed or grilled.

Tip: Choose at least 3 major flavorings. Let one ingredient dominate. For example, combine 1 pound of asparagus with 8 ounces each of sliced mushrooms and cherry tomatoes for a total of 2 pounds.

Asparagus, trimmed and cut into bite-size lengths

Carrots, peeled and cut into 1/4-inch coins

Green beans, trimmed and cut into bite-size lengths

Snow peas or sugar snap peas, strings removed

Zucchini, quartered lengthwise and sliced 1/4-inch thick

Options for raw or canned vegetables:

Canned artichoke hearts, drained, rinsed, and quartered

Bean sprouts

Celery, sliced 1/4-inch thick

Mushrooms, thinly sliced

Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted

Fennel, trimmed, halved, cored and thinly sliced

Avocados, halved, pitted, peeled, and cut into bite-size pieces (add at last minute to prevent darkening)

Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced

Cherry tomatoes, halved and lightly salted

Bell peppers, cored and cut into bite-size strips

Tomatoes, seeded and cut into medium dice and lightly salted

Frozen green peas, thawed

Options for grilled or broiled vegetables:

Brush vegetables with olive oil and season with salt and pepper before grilling or broiling.

Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling

Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling

Large whole mushrooms; slice or quarter after grilling

Bell peppers, cored, seeded, and quartered; cut into bite-size pieces after grilling

Zucchini, cut on the diagonal into slices 1/2-inch thick

Options for sautéed vegetables:

Asian-style salads taste best with lightly sautéed vegetables, particularly celery and peppers.

Celery, sliced 1/4-inch thick

Bell peppers, cored, seeded, and cut into bite-size strips

Options for other major add-ins:

Canned beans, drained and rinsed

Chicken breasts, grilled, sautéed or steamed and cut crosswise into thin bite-size strips

Italian sausage, steam-sautéed and sliced thin on a slight bias

Cooked lobster

Cooked and peeled shrimp

Canned tuna, drained

Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes

Crabmeat (pasteurized lump), picked over for shell

Ham, sliced 1/4-inch thick and cut into bite-size strips

3. Choose Strong Flavors

More intense than the major add-ins, these ingredients should be used sparingly. Pick at least one representative from this category, but feel free to use two or three. Italian pasta salads often include salami and basil. Roasted peppers, pine nuts, and feta cheese are typical add-ins for Greek pasta salads. For Asian-style pasta salads, stick to nuts and seeds.

Options:

In most cases, add about 1/2 cup, unless otherwise noted.

Salami, sliced and quartered

Feta, crumbled

Parmesan, shaved with a vegetable peeler

Goat cheese, crumbled

Capers, drained (1/4 cup)

Olives, pitted and coarsely chopped

Pepperoncini, drained and thinly sliced

Roasted peppers, cut into strips

Sun-dried tomatoes packed in oil, cut into small dice

Bacon, fried and crumbled (8 ounces)

Prosciutto (8 ounces), thinly sliced, cut into small dice

Smoked salmon (8 ounces), thinly sliced, then cut into thin strips (other smoked fish and shellfish are possibilities as well)

Pine nuts, toasted

Roasted cashews, coarsely chopped

Roasted or honey-roasted peanuts, coarsely chopped

Toasted sesame seeds (1/4 cup)

Sunflower seeds

4. Add Bright Accents

No matter what else is in your pasta salad, always add a few sliced green onions or half of a diced small red onion. The types of onions are completely interchangeable, although green onions are usually included in Asian-style pasta salads.

Then mince 3 tablespoons fresh herbs and/or grate 2 teaspoons orange or lemon zest (the peel minus the bitter white pith).

Tip: For Asian-style pasta salads, consider cilantro, basil, and/or the citrus zests. Dill and mint are usually compatible with creamy-style salads. Rosemary and tarragon are strong flavors, so use just 1 tablespoon of either herb combined with 2 tablespoons of minced parsley.

And if you're ever in doubt about which herbs to use, you'll never go wrong with good ol' chopped fresh parsley.

5. Make Salad Dressing

What is so great about Bellisari’s Gourmet Convenience is you don’t need to actually make a dressing for your pasta salads, you can just add one jar of our products to your salad.  

Putting It Together

Place all your ingredients in a much larger bowl than you'll serve the pasta salad in and give everything a good toss. The larger the bowl, the better chance you have of evenly distributing all the bits with the dressing without flinging it all around the kitchen. Some pasta salads need an overnight rest in the fridge to let the flavors meld and blossom, and some can be served right away.

Here is an easy orzo pasta salad that can be made ahead of time for Memorial Day that pairs nicely with Bellisari’s Blue Cheese, Honey & Shallot Spread.

Chilled Orzo & Asparagus Salad

Servings: 8-10

Ingredients:

1 Box Orzo

1 Jar Bellisari’s Blue Cheese Honey & Shallot Spread

1 Cup Walnut Pieces(Optional)

1/2 lb Thin Asparagus Spears

1 Cup Craisens

Directions:

Place Walnuts on a rimmed baking sheet and bake in preheated 350-degree oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook Orzo as directed.

During last 3 minutes of Orzo Cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in Walnuts and craisens. Chill in refrigerator for at least two hours. Serve chilled.

State of the Bellisari's Business - 2018

As we celebrate our two-year anniversary, we can’t help but reflect upon what a wonderful, whirlwind of a journey it’s been.

On Sunday May 8, 2016, this little start-up specialty food company based in Columbus Ohio, flipped the switch and went “live” with a website, officially introducing Bellisari’s gourmet spreads and sauces to the world. We anxiously awaited that first online order, and watched with pride and accomplishment as they began rolling in. It was a beautiful culmination of years of planning, long hours, sleepless nights, and tremendous support from family, friends and community partners that our dream was becoming reality.

Two years later, we look back with such gratitude and want to say THANK YOU! Thanks to all of you who believed in us, and our product. Thanks to those local business partners who gave us a chance to prove ourselves and made a place for ‘Gourmet Convenience’ on their shelves. Thanks to our vendor partners for their patience and guidance as we worked through early challenges. And finally, thanks to our families for all of their sacrifices and support during these past two years. Without all of you, we would not be where we are today.

 Today, Bellisari’s is in such an exciting phase of growth:

-          What started online and in a few local stores, has grown to over 100 retail partner locations across eight states in retail outlets like specialty grocery stores, gourmet and gift shops, wine shops and wineries, meat and cheese shops, kitchen and kitchenware shops and home décor outlets.

-          Our original product lineup of six sauces and spreads is anticipated to double in size in the next 90 days, bringing new mouthwatering options to our customers.

-          Beyond the classic product jars, we now offer a full array of gift boxes and baskets to satisfy your needs for any holiday or special occasion.

But we have only just begun!

So our sincerest thank you for helping us get to where we are today, and we look forward to continuing on this journey with each and every one of you who made it possible in the first place.

Cheers!

Jim & Annette