Thursday Recipes

Calabrian Spicy Sausage Dip

Posted by Annette Bellisari on

Sausage Dish

I was so excited when my friend Amy F. suggested using Bellisari’s Calabrian and Sweet Tomato Fennel Spread as a substitute in one of her yummy recipes. It was so amazing (and easy) that I had to share!

Serves 6-8

Ingredients

2 jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 pound of bulk ground sweet Italian sausage

2 blocks of low fat cream cheese (8oz each)

1 bunch of fresh basil chiffonade (optional)

1 bag of tortilla chips of crackers of your choice.

Directions

Pre heat oven to 350 degrees. Brown sausage in a skillet over medium heat being sure not to overcook. Drain and put in a separate mixing bowl to let cool. Once it cools, add the cream cheese and Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Mix thoroughly and place in an oven proof dish. Place in oven uncovered and cook for 20 minutes or until it begins to bubble and cheese has melted. Before serving, garnish with fresh basil and serve with tortilla chips or crackers. Enjoy!

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Calabrian Spicy Sausage Dip

Posted by Annette Bellisari on

Sausage Dish

I was so excited when my friend Amy F. suggested using Bellisari’s Calabrian and Sweet Tomato Fennel Spread as a substitute in one of her yummy recipes. It was so amazing (and easy) that I had to share!

Serves 6-8

Ingredients

2 jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 pound of bulk ground sweet Italian sausage

2 blocks of low fat cream cheese (8oz each)

1 bunch of fresh basil chiffonade (optional)

1 bag of tortilla chips of crackers of your choice.

Directions

Pre heat oven to 350 degrees. Brown sausage in a skillet over medium heat being sure not to overcook. Drain and put in a separate mixing bowl to let cool. Once it cools, add the cream cheese and Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Mix thoroughly and place in an oven proof dish. Place in oven uncovered and cook for 20 minutes or until it begins to bubble and cheese has melted. Before serving, garnish with fresh basil and serve with tortilla chips or crackers. Enjoy!

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Barista Bacon, Chicken, and Avocado Burger

Posted by Annette Bellisari on

Barista Bacon, Chicken and Avacado Burger

Serves 4

Ingredients

1 jar of Bellisari’s Barista Sauce

1 lb. ground chicken

1 firm but ripe, Fresh California Avocado

1 clove garlic, chopped

1 jalapeño pepper, chopped (optional)

1/3 cup panko crumbs

1 egg

1/2 tsp. salt

1/4 tsp. pepper

½ pound cooked bacon

Directions

Toss all ingredients together except the Barista Sauce, avocado and bacon. Shape into 8 large patties. Grill for about 4 minutes on each side on medium heat or until the inside of the burger reaches 165 degrees. Brush each patty with Barista Sauce. Serve without bun or on a toasted whole grain bun and layer with avocado, crispy bacon, lettuce, and tomato. Yum!!

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Barista Bacon, Chicken, and Avocado Burger

Posted by Annette Bellisari on

Barista Bacon, Chicken and Avacado Burger

Serves 4

Ingredients

1 jar of Bellisari’s Barista Sauce

1 lb. ground chicken

1 firm but ripe, Fresh California Avocado

1 clove garlic, chopped

1 jalapeño pepper, chopped (optional)

1/3 cup panko crumbs

1 egg

1/2 tsp. salt

1/4 tsp. pepper

½ pound cooked bacon

Directions

Toss all ingredients together except the Barista Sauce, avocado and bacon. Shape into 8 large patties. Grill for about 4 minutes on each side on medium heat or until the inside of the burger reaches 165 degrees. Brush each patty with Barista Sauce. Serve without bun or on a toasted whole grain bun and layer with avocado, crispy bacon, lettuce, and tomato. Yum!!

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Wisconsin Beer Brats

Posted by Annette Bellisari on

Beer Brats

It wouldn’t be summer without my favorite, most foolproof Beer Brats recipe ever, straight from the Midwest. After all, when something is so easy to make and tastes so darn good, so in honor of National Mustard Day it seems very appropriate that we post our Saigon Street Sauce with our beer brats recipe.

Servings 12 servings

Ingredients

10 uncooked bratwursts

1 jar of Bellisari’s Saigon Street Sauce

1 large onion, thinly sliced

2 teaspoons red chili flakes (optional)

4 (12 oz) cans beer

10 brat buns split, for serving

Toppings:

Ketchup mustard, relish, sauerkraut, and cooked onions, for serving. Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, red chili flakes (if using) and beer. Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired). Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns and finish with Bellisari’s Saigon Street Sauce and with your favorite toppings.

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Wisconsin Beer Brats

Posted by Annette Bellisari on

Beer Brats

It wouldn’t be summer without my favorite, most foolproof Beer Brats recipe ever, straight from the Midwest. After all, when something is so easy to make and tastes so darn good, so in honor of National Mustard Day it seems very appropriate that we post our Saigon Street Sauce with our beer brats recipe.

Servings 12 servings

Ingredients

10 uncooked bratwursts

1 jar of Bellisari’s Saigon Street Sauce

1 large onion, thinly sliced

2 teaspoons red chili flakes (optional)

4 (12 oz) cans beer

10 brat buns split, for serving

Toppings:

Ketchup mustard, relish, sauerkraut, and cooked onions, for serving. Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, red chili flakes (if using) and beer. Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired). Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns and finish with Bellisari’s Saigon Street Sauce and with your favorite toppings.

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Goat Cheese, Prosciutto, Arugula & Apple Flatbread

Posted by Annette Bellisari on

Goat Cheese, Prosciutto, Arugula & Apple Flatbread

Serves 4

Ingredients

1 whole wheat flatbread

4 oz Goat cheese

½ jar Bellisari’s Blistered Jalapeno & Fig Spread

1 package of sliced prosciutto

1 apple, thinly sliced

1 bunch of arugula

Directions

Preheat oven to 400°. Brush flatbread with olive oil. Spread Bellisari’s Blistered Jalapeno & Fig Spread over flatbread, top with thinly sliced apples, then the goat cheese. Put in the oven for 10 minutes. Remove and top with prosciutto and arugula. Cook for 4 more minutes and enjoy!

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Goat Cheese, Prosciutto, Arugula & Apple Flatbread

Posted by Annette Bellisari on

Goat Cheese, Prosciutto, Arugula & Apple Flatbread

Serves 4

Ingredients

1 whole wheat flatbread

4 oz Goat cheese

½ jar Bellisari’s Blistered Jalapeno & Fig Spread

1 package of sliced prosciutto

1 apple, thinly sliced

1 bunch of arugula

Directions

Preheat oven to 400°. Brush flatbread with olive oil. Spread Bellisari’s Blistered Jalapeno & Fig Spread over flatbread, top with thinly sliced apples, then the goat cheese. Put in the oven for 10 minutes. Remove and top with prosciutto and arugula. Cook for 4 more minutes and enjoy!

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Apple and Blue Cheese, Honey & Shallot Coleslaw with Caraway Seeds

Posted by Annette Bellisari on

Cole Slaw

Yields 6-8 Servings

Ingredients

¼ cup Bellisari’s Blue Cheese, Honey & Shallot Spread

1 medium green cabbage, cored and sliced thin

2 Gala apples, cored and cut into matchsticks

4 scallions, trimmed and sliced thin

1 head watercress, roughly chopped

1 tablespoons mayonnaise

3 tablespoons sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

3 tablespoons caraway seeds, lightly toasted in a pan

kosher salt and freshly ground black pepper to taste.

Directions

In a large bowl, combine the cut cabbage, apples, scallions and watercress.

In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning as needed.

Pour the dressing over the greens and toss well to combine.

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Apple and Blue Cheese, Honey & Shallot Coleslaw with Caraway Seeds

Posted by Annette Bellisari on

Cole Slaw

Yields 6-8 Servings

Ingredients

¼ cup Bellisari’s Blue Cheese, Honey & Shallot Spread

1 medium green cabbage, cored and sliced thin

2 Gala apples, cored and cut into matchsticks

4 scallions, trimmed and sliced thin

1 head watercress, roughly chopped

1 tablespoons mayonnaise

3 tablespoons sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

3 tablespoons caraway seeds, lightly toasted in a pan

kosher salt and freshly ground black pepper to taste.

Directions

In a large bowl, combine the cut cabbage, apples, scallions and watercress.

In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning as needed.

Pour the dressing over the greens and toss well to combine.

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