Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble). Add remaining ingredients except for Blue Cheese, Honey & Shallot Spread and crumbled blue cheese and give it all a stir to combine. Add Blue Cheese, Honey & Shallot Spread on the top and cover.

Preheat oven to 350 degrees. Put the chicken in a large bowl. Add the olive oil, season with salt and pepper, add the jar of Saigon Street Sauce and toss to coat. After the chicken is coated, add the bok choy and mushrooms and toss carefu

Ingredients:

Fritters:

1 (15 oz.) container whole milk ricotta

1 cup shredded smoked gouda

1 cup shredded mozzarella

1 cup flour

3 eggs, lightly beaten

2 cups seasoned breadcrumbs

canola oil, for frying

Dipping Sauce

1 jar of Bellisari’s Blistered Jalapeno & Fig Sauce (warmed for dipping)

For the fritters:

Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes.

Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them).

Serves 4-6

Ingredients:

1 lb chicken breast, cut into bite-sized pieces

1 egg, whisked

2 cups honey mustard pretzel pieces, crushed by hand or food processor

1 jar of Bellisari’s Saigon Street Sauce and honey mustard for dipping

Instructions:

Preheat oven to 400F. Set whisked egg aside in a small bowl. One by one, dip chicken in egg wash and then pretzel pieces until fully coated. Place on baking sheet lined with parchment paper. Bake chicken for about 15-20 minutes until chicken is fully cooked and outside is dark golden brown. Let cool and serve with Bellisari’s Saigon Street Sauce.

It wouldn’t be summer without my favorite, most foolproof Beer Brats recipe ever, straight from the Midwest. After all, when something is so easy to make and tastes so darn good, so in honor of National Mustard Day it seems very appropriate that we post our Saigon Street Sauce with our beer brats recipe.

Servings 12 servings

Ingredients

10 uncooked bratwursts

1 jar of Bellisari’s Saigon Street Sauce

1 large onion, thinly sliced

2 teaspoons red chili flakes (optional)

4 (12 oz) cans beer

10 brat buns split, for serving

Toppings:

Ketchup mustard, relish, sauerkraut, and cooked onions, for serving. Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, red chili flakes (if using) and beer. Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired). Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns and finish with Bellisari’s Saigon Street Sauce and with your favorite toppings.