Let’s Make This

Spicy Beer Shrimp

Posted by Annette Bellisari on

 

 

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Spicy Beer Shrimp makes an easy and tasty party appetizer. Serve with some warm crusty bread for sopping up all the tasty broth. The beer gives a unique and delicious taste to the shrimp and you can add as little or as much spice as you like.

Ingredients

12 tablespoons butter

1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon salt

1 tablespoon Old Bay seasoning

2 teaspoons crushed red pepper flakes

2 bottles beer, Pale Ale

1/2 cup water

2 to 2 1/2 pounds medium to large fresh shrimp, unpeeled

Directions

In a Dutch oven, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.  Add garlic and cook 1 minute.  Add salt, Old Bay Seasoning, and crushed red pepper flakes.  Add shrimp.  Pour beer, water and Bellisari’s Calabrian and Sweet Tomato Fennel Spread over the shrimp. Stir and cook until shrimp just turn pink. They will continue to cook so be careful not to overcook them. Remove pot from heat and let shrimp sit in the beer mixture for 30 minutesSpicy Beer Shrimp

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Spicy Beer Shrimp

Posted by Annette Bellisari on

 

 

Buy Now!

Spicy Beer Shrimp makes an easy and tasty party appetizer. Serve with some warm crusty bread for sopping up all the tasty broth. The beer gives a unique and delicious taste to the shrimp and you can add as little or as much spice as you like.

Ingredients

12 tablespoons butter

1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon salt

1 tablespoon Old Bay seasoning

2 teaspoons crushed red pepper flakes

2 bottles beer, Pale Ale

1/2 cup water

2 to 2 1/2 pounds medium to large fresh shrimp, unpeeled

Directions

In a Dutch oven, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.  Add garlic and cook 1 minute.  Add salt, Old Bay Seasoning, and crushed red pepper flakes.  Add shrimp.  Pour beer, water and Bellisari’s Calabrian and Sweet Tomato Fennel Spread over the shrimp. Stir and cook until shrimp just turn pink. They will continue to cook so be careful not to overcook them. Remove pot from heat and let shrimp sit in the beer mixture for 30 minutesSpicy Beer Shrimp

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Hawaiian Chicken Tacos

Posted by Annette Bellisari on

Hawaiian Chicken Tacos

 

Servings 8 tacos

Ingredients

For the chicken:

1 Jar of Bellisari’s Saigon Street Sauce

2 teaspoons olive oil

3 large bone- skin-on chicken breasts

2/3 cup chicken broth

1 teaspoon garlic powder

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

 

For the pineapple salsa:

1 cup of pineapple finely diced (try the grilled pineapple from Monday’s tip)

1/2 cup red bell pepper finely diced

2 tablespoons red onion finely minced

juice of 1 lime

1/2 cup loosely packed cilantro leaves finely chopped

salt to taste

 

Instructions

For the chicken:

In a bowl stir together the chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.

In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.

Flip the chicken and cook on the other side until golden brown.

Take the pan off the heat and pour the sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).

Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.

Crockpot instructions: Place the chicken and sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low. Before serving toss chicken with 1 Jar of Bellisari’s Saigon Street Sauce.

For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.

To assemble the tacos:

Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Top with 1/4 cup chicken and a tablespoon of pineapple salsa.

Serve with lime wedges and cilantro leaves if desired.

The pineapple salsa can be made one day in advance.

The pulled chicken can be made up to 2 days in advance.

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Hawaiian Chicken Tacos

Posted by Annette Bellisari on

Hawaiian Chicken Tacos

 

Servings 8 tacos

Ingredients

For the chicken:

1 Jar of Bellisari’s Saigon Street Sauce

2 teaspoons olive oil

3 large bone- skin-on chicken breasts

2/3 cup chicken broth

1 teaspoon garlic powder

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

 

For the pineapple salsa:

1 cup of pineapple finely diced (try the grilled pineapple from Monday’s tip)

1/2 cup red bell pepper finely diced

2 tablespoons red onion finely minced

juice of 1 lime

1/2 cup loosely packed cilantro leaves finely chopped

salt to taste

 

Instructions

For the chicken:

In a bowl stir together the chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.

In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.

Flip the chicken and cook on the other side until golden brown.

Take the pan off the heat and pour the sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).

Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.

Crockpot instructions: Place the chicken and sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low. Before serving toss chicken with 1 Jar of Bellisari’s Saigon Street Sauce.

For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.

To assemble the tacos:

Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Top with 1/4 cup chicken and a tablespoon of pineapple salsa.

Serve with lime wedges and cilantro leaves if desired.

The pineapple salsa can be made one day in advance.

The pulled chicken can be made up to 2 days in advance.

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Sweet Potato Casserole With Saigon Pecans

Posted by Annette Bellisari on

Treat your tastebuds with Sweet Potato Casserole with Saigon Pecans!
Serves 6-8

Ingredients:
3 cups mashed sweet potatoes
1 cup of sugar
½ cup butter
1 tsp vanilla extract
¼ cup milk
2 eggs
1 cup brown sugar
1/3 cup flour
1 cup of pecans (see Saigon Street Pecans recipe)
1 stick of butter

Directions:
Preheat oven to 350 degrees. Combine the first six ingredients and beat until smooth and put into a 2-quart casserole dish. Combine remaining ingredients in a separate bowl and sprinkle on top of sweet potato mixture. Bake at 350 for thirty minutes. Enjoy!

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Sweet Potato Casserole With Saigon Pecans

Posted by Annette Bellisari on

Treat your tastebuds with Sweet Potato Casserole with Saigon Pecans!
Serves 6-8

Ingredients:
3 cups mashed sweet potatoes
1 cup of sugar
½ cup butter
1 tsp vanilla extract
¼ cup milk
2 eggs
1 cup brown sugar
1/3 cup flour
1 cup of pecans (see Saigon Street Pecans recipe)
1 stick of butter

Directions:
Preheat oven to 350 degrees. Combine the first six ingredients and beat until smooth and put into a 2-quart casserole dish. Combine remaining ingredients in a separate bowl and sprinkle on top of sweet potato mixture. Bake at 350 for thirty minutes. Enjoy!

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Spiraled Zucchini Pasta With Sriracha And Bellisari’s Blue Cheese, Honey & Shallot Spread

Posted by Annette Bellisari on

Treat your tastebuds with this fantastic summer recipe featuring spiraled zucchini and our Blue Cheese, Honey & Shallot Spread.

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Treat your tastebuds with this fantastic summer recipe featuring spiraled zucchini and our Blue Cheese, Honey & Shallot Spread.

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Red, White & Blue Fruit & Yogurt Popsicles

Posted by Annette Bellisari on

RED, WHITE & BLUE FRUIT & YOGURT POPSICLES

 

Red, White & Blue Fruit & Yogurt Popsicles

Ingredients

Yogurt layer:

1 1/2 cups Greek yogurt plain or vanilla

1/4 cup honey or maple syrup - + more to taste

1 1/2 teaspoon vanilla extract

¼ Cup Bellisari’s Blistered Jalapeño & Fig Spread

Pinch of sea salt

Blueberry layer:

2 cups blueberries

2 cups of raspberries

3 tablespoons lemon juice

1 tablespoon maple syrup or more to taste

Raspberry layer:

1 cup raspberries

Instructions

In a high-speed blender, add yogurt, sweetener, vanilla, Bellisari’s Blistered Jalapeno & Fig Spread and a pinch of sea salt. Blend until smooth, then pour evenly into 12 popsicle molds.

In the same blender, add blueberries, lemon juice and maple syrup. Blend until smooth, taste, adjust sweetener if needed then pour blueberry layer evenly between popsicle molds.

Add raspberries to a small mixing bowl and mash well with a fork. Then add the raspberry layer evenly over the remaining popsicle molds to fill.

Use a spoon or  a cake pop stick to dip in popsicles to swirl color around. Add popsicle sticks, leaving 2 inches or so for a handle. Freeze for at least 6 hours to set. Before serving, defrost for about 5-10 minutes, then serve immediately.

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Red, White & Blue Fruit & Yogurt Popsicles

Posted by Annette Bellisari on

RED, WHITE & BLUE FRUIT & YOGURT POPSICLES

 

Red, White & Blue Fruit & Yogurt Popsicles

Ingredients

Yogurt layer:

1 1/2 cups Greek yogurt plain or vanilla

1/4 cup honey or maple syrup - + more to taste

1 1/2 teaspoon vanilla extract

¼ Cup Bellisari’s Blistered Jalapeño & Fig Spread

Pinch of sea salt

Blueberry layer:

2 cups blueberries

2 cups of raspberries

3 tablespoons lemon juice

1 tablespoon maple syrup or more to taste

Raspberry layer:

1 cup raspberries

Instructions

In a high-speed blender, add yogurt, sweetener, vanilla, Bellisari’s Blistered Jalapeno & Fig Spread and a pinch of sea salt. Blend until smooth, then pour evenly into 12 popsicle molds.

In the same blender, add blueberries, lemon juice and maple syrup. Blend until smooth, taste, adjust sweetener if needed then pour blueberry layer evenly between popsicle molds.

Add raspberries to a small mixing bowl and mash well with a fork. Then add the raspberry layer evenly over the remaining popsicle molds to fill.

Use a spoon or  a cake pop stick to dip in popsicles to swirl color around. Add popsicle sticks, leaving 2 inches or so for a handle. Freeze for at least 6 hours to set. Before serving, defrost for about 5-10 minutes, then serve immediately.

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