November is a great month for “giving back”. A time to be grateful for all the blessings we have in our lives and to recognize those less fortunate. I love that my boys get so excited about participating in giving and also experience enormous benefits from helping others. It is so important for their self-esteem because they feel their help is important and they feel more valuable as individuals.  To me, it is a huge sense of pride and accomplishment knowing they are capable of helping others.  Not only so they develop empathy for the people they help, they learn to respect people’s differences.  There are numerous ways to give back. My favorite of course is the gift of food.  

Providing meals for others can provide a sense of comfort with the other ups and downs of life. For those who have never experienced this tradition before, receiving a sympathy meal or gifted meal can have an incredible impact in the midst of grief or just that friendly gesture of a night off from feeding the family. 

For tips on making meals extra special, we took some tips from  Marge Perry, who offers these ideas:

• Don't make it a surprise—talk to your friend about what day works best for the delivery. Anticipation of the meal is part of the fun.
• Be sure to include a menu so recipients know exactly what they're getting.
• Provide disposable plates, utensils, and napkins so cleanup is easy.
• Bring food in a casserole dish that's part of the gift; don't make the recipient responsible for returning your dishes. Alternately, use disposable containers.
• Provide heating/freezing instructions.
• Include a small treat for other family members: dog bones or cat toy.
• Tuck in a time-consuming puzzle to keep a toddler busy while Mom tends to a newborn or wraps presents.
• Include a separate package with tea bags and candles for peaceful moments: nice for new moms.

Here is the recipe and video’s for one of my favorite drop-off meals.

Servings:  6

Ingredients: 
1 Jar Bellisari's Balsamic Shallot & Black Garlic Spread 
1 (4- to 5-pound) Whole Chicken, neck and giblets removed from the cavity 
1 Tbsp Olive Oil 
Kosher salt 
Freshly 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 Spread over chicken.

Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F  and 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.

Trick or treating just doesn't cut it once you reach a certain age. Halloween is party time. It's also a great excuse to decorate and get spooky. Planning a Halloween party for family, friends or neighbors can be overwhelming between work, kid’s sports, school Halloween events, etc.  It is important to keep it simple so you aren’t frazzled on the day of the party.  Here are some tips for ensuring your party is a monster hit!

Music and Contests…Prepare a music mix. Do this well in advance and set up the music where it can be heard easily. Music doesn't just have to be straight up music -- think of sound effects, too! Play this outside to get your guests excited even before they walk in. Plan Halloween games or a costume contest while considering guest numbers, ages, and interests. Costume parties are a tried and true favorite. An easy game could be a pumpkin decorating contest -- a great idea as long as your guests don't get too rowdy and turn it into a pumpkin throwing and mashing contest.;) 

Decorations….Put out the decorations on the day of the party. Move furniture out of the way, make sure that there is plenty of free space for guests to mill around, dance, play games, etc..  The food table should be away from anything that shouldn't get spilled on or ruined. It is always nice to decorate the table Halloween style, with an orange tablecloth, a witch's hat, a pumpkin, etc., whatever takes your fancy and is available. Provide plates, utensils, serviettes/napkins, drinking glasses.

Food and Drinks….Consider easy food and drink recipes that you will serve. Make the food in advance when possible, especially if it's tricky (such as making hands, skulls, etc.) Put the food in an easily accessible place but not somewhere that impedes movement. It's best to party proof your house beforehand, too. Set out the food just prior to the party. Serve the drinks nearby. Wait to add ice to any drinks or to bring out any food that needs to be warm until numbers have accumulated. Of course to Bellisar’s the food is the most important thing at the party.  That is why we have created Bellisari’s Gourmet Convenience Halloween Recipes to make it even easier on you!

Breadstick Bones w/ Calabrian

Servings: 6

Ingredients

1 can refrigerated breadsticks (6 breadsticks)

1 egg white, beaten

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil leaves

1 jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread, heated

Directions

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).

Brush breadsticks with egg white. Sprinkle with cheese and basil.

Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm Bellisari’s Calabrian and Sweet Tomato Fennel Spread for dipping.

Spooky Veggie Tray with Balsamic Veggie Dip*

Servings: 6-8

Ingredients

2 Tablespoons Bellisari’s Balsamic Shallot & Black Garlic Spread

1 16oz Sour Cream

Directions

Mix two tablespoons of Bellisari’s Balsamic & Black Garlic Spread and 16oz of sour cream and mix thoroughly.  Cover and let sit in the fridge for at least two hours. 

*Spooky Serving Ideas

Pumpkin Serving Bowl

1. Thoroughly wash the outside of the pumpkin

2. Cut the lid of the pumpkin and scoop out the insides

3. Line the pumpkin with plastic wrap and pour the Chilled Balsamic Veggie Dip in and Serve

Veggie Jack-O-Lantern Veggie Holders

Cut the tops off clean, washed bell peppers (colors are your choice, of course). Use a paring knife to free the center section of the pepper and pull it out, making room for your veggies.

Then cut out the faces, just like you would on a pumpkin. While we recommend an adult do all the cutting, this is a great time to get the kids’ input on the expressions and features of your peppers.  Fill peppers with a selection of your family's favorite vegetables, and arrange on a plate with some your pumpkin bowl for dipping.

Tip: When you’ve eaten all the veggies out of your ranch-o-lanterns, you can slice and eat them, or save them for use in another dish.

Deviled Eggs-Saigon

6 eggs

1/4 cup mayonnaise

1 tablespoon Bellisari’s Saigon Street Sauce

1/8 teaspoon salt

Freshly ground black pepper

1 Large Red Bell Pepper Sliced into ¾ length pieces for Devil Ears

Paprika, for garnish

Directions

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, Bellisari’s Saigon Street Sauce, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Carefully put the red bell pepper devil ears on each side of the egg and sprinkle with paprika and serve.

Frankenstein Barista BBQ Chicken Cheddar Wrap

Servings: 4

Ingredients

4 extra-large green tortillas

1 tablespoon olive oil

2 large boneless skinless chicken breasts or left-over rotisserie chicken

Seasoned salt and Pepper

1/2 of 1 bag of salad mix

1/4 cup of Bellisari’s Barista Sauce

1/4 cup chipotle ranch dressing store-bought or homemade, or plain (optional)

Sliced Cheddar Cheese(for decorating the outside and layering on the inside)*see photo

Black olive slices for decorating the outside

4 sets of Candied Eyes for decorating

Directions

Heat up the olive oil in a large non-stick skillet over medium-high heat.

Once the skillet is hot, use tongs to place the chicken in the skillet. Allow it to brown for about 3-5 minutes and then flip the chicken to the other side. Cover the skillet and reduce the heat to just below medium heat. Cook for another 5-8 minutes (depending on how thick the breasts are) or until completely cooked through.  Remove the chicken onto a cutting board and allow to cool while prepping the other ingredients.

Toss the coleslaw with the Bellisari’s Barista sauce and chipotle or plain ranch. Top the tortillas with the dressed coleslaw and whatever toppings you enjoy. I put on Cheddar cheese slices, sliced avocado pieces, some red onion slices, and fresh cilantro.

Chop up the slightly cooled chicken into bite-sized pieces and add to the tortilla. Squeeze on some extra Barista sauce on the chicken if desired. Roll them up, decorate and enjoy immediately.

Frank's RedHot Buffalo Hummus with Bellisari’s Blue Cheese Honey & Shallot Spread

Servings:  6-8

Ingredients

2 (15 ounce) can chickpeas, rinsed and drained

¼ Cup Bellisari’s Blue Cheese Honey & Shallot Spread

1/4 cup tahini

1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce

1/4 cup olive oil

2 Tbsp. fresh lemon juice

3 cloves garlic, chopped

1/2 tsp. salt

Pita Bread, crackers or veggies

Directions

Combine chickpeas, Bellisari’s Blue Cheese Honey & Shallot Spread, tahini, Frank's RedHot Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth. Chill the dip 30 min. before serving.  Serve with crackers or pita bread and vegetable dippers. 

Adapted from WikiLeaks Halloween Tips

As much as pumpkin tends to take the spotlight this time of year, you can't overlook butternut squash. Just like pumpkin, butternut squash can be utilized for many dishes that you can whip up in the kitchen. Butternut squash, unlike its cousin, zucchini, has a tough, inedible exterior. But cooks who appreciate the squash’s rich flavor, impressive nutritional benefits, and kitchen versatility have learned that it’s well worth freeing this cold-weather favorite from its thick shell. It’s not as difficult as you might think. Did you know…. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana.  Although it is a winter squash, it is harvested in the fall but it keeps well for several months. As for storing, it’s best to keep it in a cool, dry place. Uncured butternut squash will last at least a month; if you cure the squash by exposing it to temperatures in excess of 80 degrees for 10 days straight, it can last as long as six months. It is a good source of fiber, potassium, and several other key nutrients. In terms of flavor, it’s similar to pumpkin, and can almost always be substituted for it in a recipe. Appearance-wise, the orange flesh of butternut squash most closely resembles sweet potatoes.

Although butternut squash is notably sweet, especially when cooked, it’s packed with nutrients, particularly vitamins A and C. Compared to sweet potatoes, butternut squash has less sugar, fewer calories, and fewer carbs, although sweet potatoes have a shade more protein and fiber. Butternut squash seeds are in the healthful eating category, containing plenty of protein and good fats.  The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others.  Squash can enhance a range of sweet and savory dishes.  To break down a squash for cooking, use a sharp knife to remove an inch or so at either end. At this point, you could microwave the squash for three or four minutes to soften the skin. Either way, you’ll then take a sharp knife to the squash. Stand the half squash on a cutting board and slice away the shell. Cut the squash at its neckline so the crook and body can be dealt with separately. Cut the body lengthwise and scrape out the seeds.

With Fall finally here its that time again to celebrate comfort food and what better way to do so than with a hot bowl of chili. 

True, Chili warms us on cool and cold fall/winter days but versatility, convenience and nutritional attributes have made chili much trendier among today's families and Millennial's alike. (SelfMag)

Let’s start with the versatility of Chili.  Chili can be made from any meat available, Beef, Pork, Chicken and Turkey all have had their day within Chili recipes.  But Bison, Elk, Rattlesnake and even Seafood have become options for Chili.  Beans or no Beans which often depends in what part of the country you live or where your "family recipe" originated. Additionally, there are many Vegan, Vegetarian, and Meatless options for those who are committed to certain lifestyles.

Chili's versatility also relates to food occasion.  Chili is popular for Breakfast, Lunch and Dinner, as a dip (when mixed with queso), as a topping (burgers and hot dogs), as entertainment food and even as a "catch all for your leftovers". Chili truly has endless opportunities for food occasion planning.

Convenience …here at Bellisari's we often talk about Gourmet Convenience as that is our mantra.  Chili is a great example of convenience. One pot, can be made ahead, can cook overnight in a crock pot, or in as little as 30 minutes on the stove-top.  Chili is transportable and can be consumed over multiple days.

Nutritional attributes of Chili are only as good as the ingredients but with lean protein options, vegetable options and no/low carb options - Chili can be a very healthy alternative to other hearty meals.   next time you think about making a bowl of chili challenge yourself to include new ingredients, new spice blends, maybe throw in some veggies from the garden, or even try a seafood chili with some shrimp, crab and scallops.  Whatever your preference, just remember, Chili is a great meal for any occasion and make it with your own twist.  Enjoy.