Yield 24 Balls

Ingredients

8 ounces cream cheese, room temperature

3/4 cup finely grated Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon finely grated orange peel

1/2 teaspoon finely grated lemon peel

4 teaspoons plus 2 tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

Large pinch of cayenne pepper

6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

1 cup panko breadcrumbs

1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Fresh chives, cut into pieces

6-inch wooden skewers

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread or Bellisari’s Blistered Jalapeno & Fig Spread for dipping.

Preparation

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead-this will keep balls more firm. Cover and chill.

Preheat oven to 350°F. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 generous tablespoon crab mixture into the bread mixture Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Gently slide on each skewer. (3-4 each skewer)

Arrange on baking sheet; let stand at room temperature. Bake at 350 for 6 to 8 minutes.

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Servings 4

Ingredients

1 1/2 pounds lean ground beef

1 onion , minced

2 garlic cloves , minced

¼ cup Bellisari’s Saigon Street Sauce

1 tbsp flour

salt and pepper , to taste

1 1/2 cups frozen peas , thawed

1 1/2 cups frozen carrots , thawed

4 cups mashed potatoes

1 cup grated cheese (cheddar, monterey jack,etc.)

Directions

Preheat oven for 400F.

Brown the ground beef, onion and garlic, on high heat, in a cast iron skillet. Stir often, ensuring that the beef does not stick to the bottom of the skillet. Once fully cooked, remove from the hot element and drain the grease drippings. Stir in the Bellisari’s Saigon Street Sauce, flour, salt, pepper, peas and carrots.

Spread the mashed potatoes on top of the beef mixture. Sprinkle the grated cheese on top.

Bake in the oven until the cheese is melted and the beef filling is starting to bubble around the sides of the skillet. It should take 15-25 minutes.

Let the pie rest about 5 minutes before serving.

Serves 4

Ingredients

1 jar of Bellisari’s Saigon Street Sauce

1 lb ground pork

1 tbsp freshly grated ginger

2 cloves garlic

1 cup green cabbage

2 green onions

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp vegetable oil

1 package round wonton wrappers, 45

Directions

Make the filling for the potstickers. Put ground pork, shredded cabbage, garlic, green onion, ginger, soy sauce and sesame oil in a bowl and mix together until well combined.  

To assemble the potstickers, fill a small bowl with water and set aside. Arrange wonton wrappers on a work surface like a table or counter. Put 1 tbsp of filling in the center of each wonton wrapper.

Dip your finger in the water and run around the edges of each wonton wrapper to moisten it.

Fold the wrappers in half over the filling (to create a half-moon shape), then pinch the edges of the wrappers together to seal them.

Heat the oil in a large non-stick frying pan over medium heat (to speed up the process, I use 2 frying pans at the same time). Put the potstickers in a frying pan in a single layer and cook for 2 minutes. Carefully flip potstickers with a spatula. Add ¼ cup of water to the frying pan. Cover and cook for 4 minutes.

Serve the potstickers with warmed Bellisari’s Saigon Street Sauce for dipping.

Sandwiches don't have to be boring. This warm, gooey sandwich will leave you wanting more after your last bite.

Happy Valentine’s Day from Bellisari's!