Thursday Recipes

Make Your Own Flatbread

Posted by Annette Bellisari on

In the winter I love having friends over and having a “make your own flatbread” and wine party. It just seems so cozy and perfect for that time of year. My go to is our Barista BBQ Chicken Flatbread recipe. Check it out!

Serves 4

Ingredients:

1 Ready Made Flatbread

1/3 Cup + 2 Tbsp of Bellisari’s Barista Sauce

1 Cup Cooked, Sliced Chicken Breast (about one 8-ounce breast)

2/3 Cup Shredded Mozzarella Cheese

2/3 Cup Shredded Provolone Cheese

1/2 Small Red Onion, thinly sliced

1 Ear of Grilled Corn on the Cob

Fresh Cilantro, for topping

Directions:

Preheat oven to 400 degrees. Toss 2 Tablespoons of Bellisari's Barista Sauce with the cooked, chopped chicken to coat it. Set aside. Spread 1/3 Cup of Barista Sauce on flatbread, then layer on the shredded mozzarella, then the coated chicken, shredded provolone, then the onion slices and corn. Bake for 12-14 minutes. Top with fresh cilantro. Serve immediately.

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Make Your Own Flatbread

Posted by Annette Bellisari on

In the winter I love having friends over and having a “make your own flatbread” and wine party. It just seems so cozy and perfect for that time of year. My go to is our Barista BBQ Chicken Flatbread recipe. Check it out!

Serves 4

Ingredients:

1 Ready Made Flatbread

1/3 Cup + 2 Tbsp of Bellisari’s Barista Sauce

1 Cup Cooked, Sliced Chicken Breast (about one 8-ounce breast)

2/3 Cup Shredded Mozzarella Cheese

2/3 Cup Shredded Provolone Cheese

1/2 Small Red Onion, thinly sliced

1 Ear of Grilled Corn on the Cob

Fresh Cilantro, for topping

Directions:

Preheat oven to 400 degrees. Toss 2 Tablespoons of Bellisari's Barista Sauce with the cooked, chopped chicken to coat it. Set aside. Spread 1/3 Cup of Barista Sauce on flatbread, then layer on the shredded mozzarella, then the coated chicken, shredded provolone, then the onion slices and corn. Bake for 12-14 minutes. Top with fresh cilantro. Serve immediately.

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Caramelized Fennel

Posted by Annette Bellisari on

This is one of my favorite and easiest recipes for a healthy but tasty dish.

Yields: 4 side dish servings

Ingredients:

2 Large fennel bulbs

¼ Cup olive oil

Kosher salt

Black pepper

½ Lemon

Directions:

Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.

Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8-inch slices (it is ok if a little thicker).

Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.

Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.

Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.

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Caramelized Fennel

Posted by Annette Bellisari on

This is one of my favorite and easiest recipes for a healthy but tasty dish.

Yields: 4 side dish servings

Ingredients:

2 Large fennel bulbs

¼ Cup olive oil

Kosher salt

Black pepper

½ Lemon

Directions:

Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.

Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8-inch slices (it is ok if a little thicker).

Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.

Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.

Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.

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Easy Biscuit Chicken Pot Pie

Posted by Annette Bellisari on

My sister is not sure where this recipe originated in our family, but it is my favorite thing that she makes. (She said she believes she received it from my cousin) Either way, it is easy and sooo yummy!

Ingredients

1 package of biscuit dough

3 cups of cooked chicken

1 bag of frozen veggies (pea and carrot blend is my fav)

½ cup of diced onion

½ cup of mushrooms (optional)

¼ cup of butter

1/3 cup of flour

3 chicken bouillon cubes

½ teaspoon salt

½ teaspoon of sage

1/8 teaspoon of pepper

2 cups of water

¾ cups of milk

Directions:

Cook vegetables according to directions on package. In a separate pan, add the onion, butter and mushroom and sauté. Stir in flour, sage and pepper until it thickens. Slowly add the milk, water and bouillon while continuing to whisk. Once thoroughly blended, add the veggies and chicken and let simmer to blend the flavors and cook the vegetables.  While that is simmering cook the biscuits according to the instructions. Once the biscuits are done cooking, slice then and lay them open faced on the place. Spoon the chicken and vegetable mixture over the biscuits and serve! ❤ 🙌

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Easy Biscuit Chicken Pot Pie

Posted by Annette Bellisari on

My sister is not sure where this recipe originated in our family, but it is my favorite thing that she makes. (She said she believes she received it from my cousin) Either way, it is easy and sooo yummy!

Ingredients

1 package of biscuit dough

3 cups of cooked chicken

1 bag of frozen veggies (pea and carrot blend is my fav)

½ cup of diced onion

½ cup of mushrooms (optional)

¼ cup of butter

1/3 cup of flour

3 chicken bouillon cubes

½ teaspoon salt

½ teaspoon of sage

1/8 teaspoon of pepper

2 cups of water

¾ cups of milk

Directions:

Cook vegetables according to directions on package. In a separate pan, add the onion, butter and mushroom and sauté. Stir in flour, sage and pepper until it thickens. Slowly add the milk, water and bouillon while continuing to whisk. Once thoroughly blended, add the veggies and chicken and let simmer to blend the flavors and cook the vegetables.  While that is simmering cook the biscuits according to the instructions. Once the biscuits are done cooking, slice then and lay them open faced on the place. Spoon the chicken and vegetable mixture over the biscuits and serve! ❤ 🙌

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Easy Instant Pot Pot Roast

Posted by Annette Bellisari on

Yields 4 servings

Ingredients

½ cup of Bellisari’s Saigon Street Sauce

3 pounds chuck roast

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon sweet paprika

2 tablespoons canola oil

2 tablespoons butter

1 large sweet yellow onion peeled & quartered

3 large carrots washed & cut into 2-inch pieces

2 garlic cloves peeled & halved

1 cup low-sodium beef or chicken broth

1 cup red wine

2 sprigs fresh rosemary

2 sprigs fresh thyme

1- pound potatoes (or any root vegetable)

Directions

Set Instant Pot to “Sauté”. Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden-brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.

Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds. Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula. Place the Instant Pot trivet over the vegetable/broth mixture and set the Instant Pot to “Pressure Cook or Manual,” on HIGH and set for 55 minutes. Place the roast in the Instant Pot on top of the trivet. Place the rosemary and thyme sprigs on the roast. If adding potatoes or root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper. Whisk the wine and Bellisari’s Saigon Street Sauce in a small bowl and pour over the roast and vegetables.

Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position. When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid. Transfer the potato or root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.

Set the Instant Pot to "Sauté."

To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little. While the gravy thickens, use a fork to remove excess fat from the roast and then divide the roast into large chunks, for serving. Quarter the carrots, and serve with the rest of the vegetables and roast with the hot gravy.

Enjoy!

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Easy Instant Pot Pot Roast

Posted by Annette Bellisari on

Yields 4 servings

Ingredients

½ cup of Bellisari’s Saigon Street Sauce

3 pounds chuck roast

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon sweet paprika

2 tablespoons canola oil

2 tablespoons butter

1 large sweet yellow onion peeled & quartered

3 large carrots washed & cut into 2-inch pieces

2 garlic cloves peeled & halved

1 cup low-sodium beef or chicken broth

1 cup red wine

2 sprigs fresh rosemary

2 sprigs fresh thyme

1- pound potatoes (or any root vegetable)

Directions

Set Instant Pot to “Sauté”. Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside. Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden-brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.

Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds. Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula. Place the Instant Pot trivet over the vegetable/broth mixture and set the Instant Pot to “Pressure Cook or Manual,” on HIGH and set for 55 minutes. Place the roast in the Instant Pot on top of the trivet. Place the rosemary and thyme sprigs on the roast. If adding potatoes or root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper. Whisk the wine and Bellisari’s Saigon Street Sauce in a small bowl and pour over the roast and vegetables.

Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position. When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid. Transfer the potato or root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.

Set the Instant Pot to "Sauté."

To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little. While the gravy thickens, use a fork to remove excess fat from the roast and then divide the roast into large chunks, for serving. Quarter the carrots, and serve with the rest of the vegetables and roast with the hot gravy.

Enjoy!

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Balsamic Shallot Cassoulet

Posted by Annette Bellisari on

Serves 4

Ingredients

4 ounces bacon, cut into 1-inch pieces

8 ounces smoked sausage, sliced

1 cup of Bellisari’s Balsamic Shallot and Black Garlic Spread

12 ounces boneless, skinless chicken thighs, cubed

1 onion, diced

salt and pepper to taste

2 cups chicken broth, plus more if needed

2 (15 ounce) cans cannellini beans, drained and rinsed

1 ½ teaspoons minced fresh rosemary

1 ½ teaspoons minced fresh thyme

cayenne pepper to taste

¼ cup melted butter

1 cup breadcrumbs

½ cup finely grated Parmigiano-Reggiano

Directions

Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan. Stir in cayenne, rosemary, thyme and Bellisari’s Balsamic Shallot and Black Garlic Spread. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer. Mix breadcrumbs, Parmigiano-Reggiano and melted butter together in a small bowl.

Preheat the oven's broiler and set the oven rack about 7 inches from the heat source. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.

Remove the pan and push breadcrumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

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Balsamic Shallot Cassoulet

Posted by Annette Bellisari on

Serves 4

Ingredients

4 ounces bacon, cut into 1-inch pieces

8 ounces smoked sausage, sliced

1 cup of Bellisari’s Balsamic Shallot and Black Garlic Spread

12 ounces boneless, skinless chicken thighs, cubed

1 onion, diced

salt and pepper to taste

2 cups chicken broth, plus more if needed

2 (15 ounce) cans cannellini beans, drained and rinsed

1 ½ teaspoons minced fresh rosemary

1 ½ teaspoons minced fresh thyme

cayenne pepper to taste

¼ cup melted butter

1 cup breadcrumbs

½ cup finely grated Parmigiano-Reggiano

Directions

Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan. Stir in cayenne, rosemary, thyme and Bellisari’s Balsamic Shallot and Black Garlic Spread. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer. Mix breadcrumbs, Parmigiano-Reggiano and melted butter together in a small bowl.

Preheat the oven's broiler and set the oven rack about 7 inches from the heat source. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.

Remove the pan and push breadcrumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

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