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.

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.