Let’s Make This
Blue Cheese, Honey & Shallot Peach Bruschetta
Posted by Annette Bellisari on
End of Summer Blue Cheese, Honey & Shallot Peach Bruschetta
Ingredients
2 sliced peaches
1 package of prosciutto
1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread
1 loaf of pumpernickel sliced thick
1 container of fresh blueberries
¼ cup of Olive Oil
1 bunch of fresh basil
Directions
Wash blueberries and peaches thoroughly and thinly slice the peaches. Set aside. Rub the sliced bread with olive oil and grill for a minute on each side. Remove from grill and spread Bellisari’s Blue Cheese, Honey & Shallot Spread on the bread. Layer the peaches, prosciutto, blueberries on the bread with the spread. Garnish with fresh basil and serve. Enjoy!
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Blue Cheese, Honey & Shallot Peach Bruschetta
Posted by Annette Bellisari on
End of Summer Blue Cheese, Honey & Shallot Peach Bruschetta
Ingredients
2 sliced peaches
1 package of prosciutto
1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread
1 loaf of pumpernickel sliced thick
1 container of fresh blueberries
¼ cup of Olive Oil
1 bunch of fresh basil
Directions
Wash blueberries and peaches thoroughly and thinly slice the peaches. Set aside. Rub the sliced bread with olive oil and grill for a minute on each side. Remove from grill and spread Bellisari’s Blue Cheese, Honey & Shallot Spread on the bread. Layer the peaches, prosciutto, blueberries on the bread with the spread. Garnish with fresh basil and serve. Enjoy!
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Make Ahead Breakfast Burritos
Posted by Annette Bellisari on
I love these “easy to make breakfast burritos” that you can freeze and microwave each morning for your family before school. When creating Wednesday’s Jambalaya recipe this week, be sure to make some extra ground turkey sausage, diced onions and peppers to help make this recipe even easier.
Serves 4-6
Ingredients
1-pound turkey sausage that you made from yesterday’s recipe.
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread
Garnish with avacado, diced tomato or sour cream (optional)
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Lightly brown each burrito on each side for 1-2 minutes. Serve with Bellisari’s Calabrian & Sweet Tomato Fennel Spread and diced avacado, tomato and sour cream if desired. To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
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Make Ahead Breakfast Burritos
Posted by Annette Bellisari on
I love these “easy to make breakfast burritos” that you can freeze and microwave each morning for your family before school. When creating Wednesday’s Jambalaya recipe this week, be sure to make some extra ground turkey sausage, diced onions and peppers to help make this recipe even easier.
Serves 4-6
Ingredients
1-pound turkey sausage that you made from yesterday’s recipe.
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread
Garnish with avacado, diced tomato or sour cream (optional)
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Lightly brown each burrito on each side for 1-2 minutes. Serve with Bellisari’s Calabrian & Sweet Tomato Fennel Spread and diced avacado, tomato and sour cream if desired. To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
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Grilled Mahi Mahi
Posted by Annette Bellisari on
Grilled Mahi Mahi
Serves 4
Ingredients
4 (6 oz.) fillets of Mahi Mahi (Atlantic) 1 ½ to 2 inches thick
2 tablespoons lemon juice
2 teaspoons olive oil
Sea salt and freshly ground pepper to taste
1 bay leaf
1 Jar of Bellisari’s Calabrian & Sweet Tomato Fennel Spread
Directions
Preheat grill on medium heat and lightly oil grate. In a small bowl, combine lemon juice, olive oil, salt, pepper and bay leaf. Rub fillets with mixture and grill over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork. Remove from grill and brush Bellisari’s Calabrian and Sweet Tomato Fennel Spread on each fillet. Enjoy!
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Grilled Mahi Mahi
Posted by Annette Bellisari on
Grilled Mahi Mahi
Serves 4
Ingredients
4 (6 oz.) fillets of Mahi Mahi (Atlantic) 1 ½ to 2 inches thick
2 tablespoons lemon juice
2 teaspoons olive oil
Sea salt and freshly ground pepper to taste
1 bay leaf
1 Jar of Bellisari’s Calabrian & Sweet Tomato Fennel Spread
Directions
Preheat grill on medium heat and lightly oil grate. In a small bowl, combine lemon juice, olive oil, salt, pepper and bay leaf. Rub fillets with mixture and grill over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork. Remove from grill and brush Bellisari’s Calabrian and Sweet Tomato Fennel Spread on each fillet. Enjoy!
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Balsamic Shallot Shortribs
Posted by Annette Bellisari on
Ingredients
4-5 pounds short ribs
1 large onion
2 large carrots
1 sprig of rosemary
4-5 sprigs of parsley
1 cup of good red wine
1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
Salt and pepper to taste
Instructions
Preheat the Instant Pot to the "Sauté" option. Season your short ribs really, really well with salt and pepper. I always use Kosher salt. Place them in one layer in your pot and let them sear. Don't touch for about 7-8 minutes. In the meantime, dice up your onions and carrots. After 7-8 minutes are up, flip the meat to the other side and let it go for another 5 minutes.
Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crowd the pot.
Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.
Add your onions and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in the red wine. Be sure to pick up all those nice bits that have caramelized from the bottom.
Nestle the short ribs back in and add in one sprig of rosemary and the parsley sprigs.
Seal the Instant pot insuring that the venting switch is set on to the "Sealing" position. Press the "Stew" option and set the manual time to 35 minutes on high pressure. If you have bone in short ribs you will need to add 15 more minutes to the cooking time. But the results will still be perfect!
Once the timer beeps, allow the Instant pot to go into the "Keep Warm" function for 15 minutes. Carefully, switch the venting tab to the "Venting” position and only once all the steam has been released go ahead and carefully remove the lid of the pot.
Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Add the jar of Bellisari’s Balsamic and Black Garlic Spread and turn back onto the "Saute" option. Allow to boil until it has reached a glossy and glaze consistency. Serve over garlic whipped mashed potatoes or risotto. Enjoy!
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Balsamic Shallot Shortribs
Posted by Annette Bellisari on
Ingredients
4-5 pounds short ribs
1 large onion
2 large carrots
1 sprig of rosemary
4-5 sprigs of parsley
1 cup of good red wine
1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
Salt and pepper to taste
Instructions
Preheat the Instant Pot to the "Sauté" option. Season your short ribs really, really well with salt and pepper. I always use Kosher salt. Place them in one layer in your pot and let them sear. Don't touch for about 7-8 minutes. In the meantime, dice up your onions and carrots. After 7-8 minutes are up, flip the meat to the other side and let it go for another 5 minutes.
Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium. Do this in two different parts if necessary ensuring never to over crowd the pot.
Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.
Add your onions and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper. Add in the red wine. Be sure to pick up all those nice bits that have caramelized from the bottom.
Nestle the short ribs back in and add in one sprig of rosemary and the parsley sprigs.
Seal the Instant pot insuring that the venting switch is set on to the "Sealing" position. Press the "Stew" option and set the manual time to 35 minutes on high pressure. If you have bone in short ribs you will need to add 15 more minutes to the cooking time. But the results will still be perfect!
Once the timer beeps, allow the Instant pot to go into the "Keep Warm" function for 15 minutes. Carefully, switch the venting tab to the "Venting” position and only once all the steam has been released go ahead and carefully remove the lid of the pot.
Remove the meat, skim the sauce off with a spoon concentrating on only removing the fat. Add the jar of Bellisari’s Balsamic and Black Garlic Spread and turn back onto the "Saute" option. Allow to boil until it has reached a glossy and glaze consistency. Serve over garlic whipped mashed potatoes or risotto. Enjoy!
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Blue Cheese, Honey & Shallot Spread In Endive Spears
Posted by Annette Bellisari on
Blue Cheese, Honey & Shallot Endive Appetizer
Serves: 10
Ingredients:
1 Jar Bellisari’s Blue Cheese Honey & Shallot Spread
12 Endive spears
1 Small bag of walnuts
1 Small sandwich bag
Directions:
Wash endive spears thoroughly. Place 3 Tbsp of Bellisari’s Blue Cheese Honey & Shallot Spread into the sandwich bag. Cut a small slit in the corner of the bag. Gently pipe the spread into the endive spears. Top with chopped walnuts and serve.
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Blue Cheese, Honey & Shallot Spread In Endive Spears
Posted by Annette Bellisari on
Blue Cheese, Honey & Shallot Endive Appetizer
Serves: 10
Ingredients:
1 Jar Bellisari’s Blue Cheese Honey & Shallot Spread
12 Endive spears
1 Small bag of walnuts
1 Small sandwich bag
Directions:
Wash endive spears thoroughly. Place 3 Tbsp of Bellisari’s Blue Cheese Honey & Shallot Spread into the sandwich bag. Cut a small slit in the corner of the bag. Gently pipe the spread into the endive spears. Top with chopped walnuts and serve.
