Bellisari's Easy Make-ahead Foil Packets

Posted by Annette Bellisari on July 05, 2017

BELLISARI'S EASY MAKE-AHEAD FOIL PACKETS

Easy, make-ahead foil packets packed with everything from shrimp to pork to potatoes and peaches are full meals with zero clean up and are a fun thing to make for a DIY dinner party. Everyone gets to choose what they want and prepare the packet dinners themselves. Even better for the hostess, clean up is a breeze, and that makes everyone happy. Below are some easy-peasy foil meals made with Bellisari’s sauces and spreads.

How to make a foil packet: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. Each recipe serves 2 to 4.

Saigon Glazed Pork:

Toss 1/4 cup Bellisari’s Saigon Street Sauce with ½ cup of diced red onion and a ½ cup of red and yellow bell peppers. Season pork tenderloin (1 lb) with salt and pepper and coat with Bellisari’s Saigon Street Sauce; add the onions and peppers. Seal in a foil packet. Grill over high heat, turning, for 18 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Fig & Blistered Jalapeno Shrimp & Scallops:

Toss 1 bunch of scallions, 8-9 jumbo shrimp (deveined, shelled, and tail removed), 3-4 colossal scallops and 1 jar of Bellisari’s Blistered Jalapeno and Fig Spread together and add a pinch of salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, for 8 minutes. Serve with lime wedges. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Blue Cheese & Honey Potato Gratin:

Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 Tbsp. melted butter, ¼ cup of heavy cream and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Brush with 2 Tbsp. Bellisari’s Blue Cheese, Honey & Shallot Spread and form a packet. Grill over medium heat for 25 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Balsamic Glazed Peaches:

Toss 4 quartered peaches, 3 Tbsp. brown sugar, 2 Tbsp. butter, and 2 Tbsp. Bellisari’s Balsamic Shallot & Black Garlic Spread on a sheet of foil. Form a packet. Grill over medium-high heat for 12 minutes. Serve with a cup of vanilla bean ice cream for a great summer dessert.

Bellisari's Easy Make-ahead Foil Packets

Posted by Annette Bellisari on July 05, 2017

BELLISARI'S EASY MAKE-AHEAD FOIL PACKETS

Easy, make-ahead foil packets packed with everything from shrimp to pork to potatoes and peaches are full meals with zero clean up and are a fun thing to make for a DIY dinner party. Everyone gets to choose what they want and prepare the packet dinners themselves. Even better for the hostess, clean up is a breeze, and that makes everyone happy. Below are some easy-peasy foil meals made with Bellisari’s sauces and spreads.

How to make a foil packet: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. Each recipe serves 2 to 4.

Saigon Glazed Pork:

Toss 1/4 cup Bellisari’s Saigon Street Sauce with ½ cup of diced red onion and a ½ cup of red and yellow bell peppers. Season pork tenderloin (1 lb) with salt and pepper and coat with Bellisari’s Saigon Street Sauce; add the onions and peppers. Seal in a foil packet. Grill over high heat, turning, for 18 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Fig & Blistered Jalapeno Shrimp & Scallops:

Toss 1 bunch of scallions, 8-9 jumbo shrimp (deveined, shelled, and tail removed), 3-4 colossal scallops and 1 jar of Bellisari’s Blistered Jalapeno and Fig Spread together and add a pinch of salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, for 8 minutes. Serve with lime wedges. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Blue Cheese & Honey Potato Gratin:

Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 Tbsp. melted butter, ¼ cup of heavy cream and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Brush with 2 Tbsp. Bellisari’s Blue Cheese, Honey & Shallot Spread and form a packet. Grill over medium heat for 25 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.

Balsamic Glazed Peaches:

Toss 4 quartered peaches, 3 Tbsp. brown sugar, 2 Tbsp. butter, and 2 Tbsp. Bellisari’s Balsamic Shallot & Black Garlic Spread on a sheet of foil. Form a packet. Grill over medium-high heat for 12 minutes. Serve with a cup of vanilla bean ice cream for a great summer dessert.

Fourth Of July Sides

Posted by Annette Bellisari on June 28, 2017

FOURTH OF JULY SIDES

The 4th of July is one of my favorite holidays…the food, the fireworks and all the patriotism makes my heart full. In my hometown the 4th is a huge holiday with parades, floats, reunions and big parties. When creating our “Gourmet Convenience" products at Bellisari’s, it was events like this that I kept in mind to help in creating not just a slogan but a lifestyle for our customers. That lifestyle guides every amazing and delicious decision we make at Bellisari’s. To me, gourmet convenience means the marriage of high-quality ingredients with unique flavors that have been carefully put together through a passion for food. The recipes below are a perfect example of gourmet convenience with Bellisari’s products that are perfect for any 4th of July party or event.

Balsamic Shallot Brussel Sprout Salad

Servings: 4-6

Ingredients:
1 jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.

Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.

Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Toss with about 1/2 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread and then toss everything together. Serve chilled!

Chilled Orzo & Asparagus Salad

Servings: 6

Ingredients:
3 cups of orzo
1 jar Bellisari's Blue Cheese, Honey & Shallot Spread
1 cup walnut pieces
1/2 lb thin asparagus spears
1 cup dried currants (you can sub Craisins)

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 currants. Serve.

Cold Caprese Pasta Salad

Servings: 4

Ingredients:
1 pound farfalle
1 jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 tsp. dried crushed red pepper
1 cup thinly sliced fresh basil leaves
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 for about 2 minutes. Add 1/2 cup basil and sauté for 2 minutes. Bring to simmer. Remove sauce and let cool. Add cooked farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.

Fourth Of July Sides

Posted by Annette Bellisari on June 28, 2017

FOURTH OF JULY SIDES

The 4th of July is one of my favorite holidays…the food, the fireworks and all the patriotism makes my heart full. In my hometown the 4th is a huge holiday with parades, floats, reunions and big parties. When creating our “Gourmet Convenience" products at Bellisari’s, it was events like this that I kept in mind to help in creating not just a slogan but a lifestyle for our customers. That lifestyle guides every amazing and delicious decision we make at Bellisari’s. To me, gourmet convenience means the marriage of high-quality ingredients with unique flavors that have been carefully put together through a passion for food. The recipes below are a perfect example of gourmet convenience with Bellisari’s products that are perfect for any 4th of July party or event.

Balsamic Shallot Brussel Sprout Salad

Servings: 4-6

Ingredients:
1 jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.

Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.

Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Toss with about 1/2 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread and then toss everything together. Serve chilled!

Chilled Orzo & Asparagus Salad

Servings: 6

Ingredients:
3 cups of orzo
1 jar Bellisari's Blue Cheese, Honey & Shallot Spread
1 cup walnut pieces
1/2 lb thin asparagus spears
1 cup dried currants (you can sub Craisins)

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 currants. Serve.

Cold Caprese Pasta Salad

Servings: 4

Ingredients:
1 pound farfalle
1 jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 tsp. dried crushed red pepper
1 cup thinly sliced fresh basil leaves
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 for about 2 minutes. Add 1/2 cup basil and sauté for 2 minutes. Bring to simmer. Remove sauce and let cool. Add cooked farfalle to sauce and toss to coat. Mix in smoked mozzarella cheese and remaining 1/2 cup basil tossing often, about 2 minutes. Season farfalle to taste with salt and pepper.

Poolside Dips

Posted by Annette Bellisari on June 21, 2017

POOLSIDE DIPS

A pool party is the perfect way to cool off during the hot summer months. Pool parties are also a great way to celebrate the end of the school year or a summer birthday. It is also the perfect season to explore new food adventures because we all have a little extra time. On top of that, ingredients are fresher and more available during the summer. That means tastier dishes with a variety of flavors for a perfect summer party. Your party menu should be fun and fresh, just like the season. Don’t shy away from trying something a little new. Summer is the time to be spontaneous and take a little risk, even if it is just in your kitchen. Your party guests will appreciate the bold menu. Swimming and playing in the pool will surely leave everyone hungry, but remember that no one wants to eat something heavy, especially while wearing a bathing suit-keep it simple and light. Here are a few poolside dips with Bellisari's products that are quick and easy--and they won’t keep you in the kitchen while everyone else is enjoying the fun!

Balsamic Shallot & Black Garlic Chip Dip w/ Sea Salt Beet Chips
Serves 6-8

Dip Ingredients:
16 oz. sour cream
2 Tbsp. Bellisari’s Balsamic Shallot & Black Garlic Spread
1 teaspoon garlic salt

Chip Ingredients:
1 Tbsp. sea salt
4 medium beets, rinsed and trimmed
2 tablespoons olive oil

Dip Directions:
In a bowl combine all ingredients until well blended. Chill in the refrigerator for at least an hour but preferably two hours or more and serve with the chips.

Chip Directions:
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans. Cut the beets into very thin slices using a sharp knife or mandolin. Divide beets between each of the prepared pans. Drizzle each with oil, then shake in the pan. Sprinkle with salt and toss again. Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.

Saigon Pulled Pork Queso Dip
Serves 6-8

Ingredients:
½ cup half and half
4 oz Oaxaca cheese chopped
¼ cup Bellisari’s Saigon Street Sauce
3 cups pulled pork
Salt and pepper
Stone corn tortilla chips

Directions:
To begin, bring the half and half to a slow rolling boil. Reduce down and add the cheese. Whisk together and season to your liking. Add the rest of the ingredients, serve with chips. Add jalapenos or chopped tomatoes if you would like. It’s your dip so get creative.

Chilled Calabrian Crab Dip
Serves 4-6

Ingredients:
1 can of shredded crab meat drained
¼ cup of chopped green onions
1 jar Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 8 oz. package of cream cheese
1 box of shredded wheat salted crackers

Directions:
If you have a glass pie dish, spread the softened cream cheese on the bottom of the dish and layer the crab and top with Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Garnish with chopped green onions and serve with shredded wheat crackers.

Poolside Dips

Posted by Annette Bellisari on June 21, 2017

POOLSIDE DIPS

A pool party is the perfect way to cool off during the hot summer months. Pool parties are also a great way to celebrate the end of the school year or a summer birthday. It is also the perfect season to explore new food adventures because we all have a little extra time. On top of that, ingredients are fresher and more available during the summer. That means tastier dishes with a variety of flavors for a perfect summer party. Your party menu should be fun and fresh, just like the season. Don’t shy away from trying something a little new. Summer is the time to be spontaneous and take a little risk, even if it is just in your kitchen. Your party guests will appreciate the bold menu. Swimming and playing in the pool will surely leave everyone hungry, but remember that no one wants to eat something heavy, especially while wearing a bathing suit-keep it simple and light. Here are a few poolside dips with Bellisari's products that are quick and easy--and they won’t keep you in the kitchen while everyone else is enjoying the fun!

Balsamic Shallot & Black Garlic Chip Dip w/ Sea Salt Beet Chips
Serves 6-8

Dip Ingredients:
16 oz. sour cream
2 Tbsp. Bellisari’s Balsamic Shallot & Black Garlic Spread
1 teaspoon garlic salt

Chip Ingredients:
1 Tbsp. sea salt
4 medium beets, rinsed and trimmed
2 tablespoons olive oil

Dip Directions:
In a bowl combine all ingredients until well blended. Chill in the refrigerator for at least an hour but preferably two hours or more and serve with the chips.

Chip Directions:
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans. Cut the beets into very thin slices using a sharp knife or mandolin. Divide beets between each of the prepared pans. Drizzle each with oil, then shake in the pan. Sprinkle with salt and toss again. Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.

Saigon Pulled Pork Queso Dip
Serves 6-8

Ingredients:
½ cup half and half
4 oz Oaxaca cheese chopped
¼ cup Bellisari’s Saigon Street Sauce
3 cups pulled pork
Salt and pepper
Stone corn tortilla chips

Directions:
To begin, bring the half and half to a slow rolling boil. Reduce down and add the cheese. Whisk together and season to your liking. Add the rest of the ingredients, serve with chips. Add jalapenos or chopped tomatoes if you would like. It’s your dip so get creative.

Chilled Calabrian Crab Dip
Serves 4-6

Ingredients:
1 can of shredded crab meat drained
¼ cup of chopped green onions
1 jar Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 8 oz. package of cream cheese
1 box of shredded wheat salted crackers

Directions:
If you have a glass pie dish, spread the softened cream cheese on the bottom of the dish and layer the crab and top with Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Garnish with chopped green onions and serve with shredded wheat crackers.

Grilling Burgers 101

Posted by Annette Bellisari on June 14, 2017

GRILLING BURGERS 101

Grilling the perfect burger has been a quest for many-especially when Father’s Day is close by. When a hamburger is done right, you know it–the smoky, char-grilled outside and the juicy inside, all barely contained within a chewy, toasty roll. That’s what a burger is all about! Here are some grilled burger basics from Allrecipes.

Use beef that is no leaner than 85%. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture. For ground chicken and turkey burgers, add a little olive oil to the mixture.

You can add just about anything you'd like to your burger mixture.

Here are a few flavoring suggestions:

Bellisari’s Burger Sauces

Fresh or dried herbs and spices

Dehydrated or fresh minced onion and garlic

Seasoning mixes for soups or salad dressings

Your favorite cheese, such as blue cheese, goat cheese, Gorgonzola, feta, Stilton, Cheddar, or pepperjack

Prepared sauces including BBQ sauce, soy sauce, teriyaki sauce, Worcestershire sauce, hot pepper sauce, hoisin sauce, plum sauce, oyster sauce, salsa, or salad dressing

Other tidbits like olives, capers, chopped tomatoes, diced chiles, crumbled bacon, or minced ham

Don’t Mix Too Much. Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.

Let the Flavors Mingle. Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.

Form a Good Patty. Don’t form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.

Make sure the grill is the appropriate temperature. Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

Always start with a clean, oiled grill grate. This keeps burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.

Turn Once. It’s hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.

Cook burgers properly. Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.