Thursday Recipes

Southwestern Succotash

Posted by Annette Bellisari on

Southwestern Succotash

Serves 4-6

Ingredients

1 (16-ounce) bag of lima beans (can use butter beans) rinsed,

2 teaspoons of lemon juice

½ cup of Bellisari’s Barista Sauce

3 tablespoons of unsalted butter

1 small onion, finely chopped

½ red bell pepper cut into ¼ inch pieces

12 grape tomatoes cut in half

2 garlic cloves, minced

4 ears of corn, kernels cut from the cob (3 cups)

2 tablespoons diced cilantro

1 cup of cooked diced bacon

Salt and pepper

A pinch of cayenne pepper

Directions: Melt butter in nonstick skillet over medium high heat. Add onions, bell pepper, and ½ teaspoon of salt and cook-stirring frequently until soften and beginning to brown, approximately 5 minutes. Add garlic, and cayenne and cook for 1 minute. Reduce heat to medium and add corn and beans and stir until cooked about 5 minutes. Add lime juice, Barista sauce, tomatoes and bacon and stir for about two minutes. Turn off the heat and stir in cilantro and season with salt and pepper to taste.

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Southwestern Succotash

Posted by Annette Bellisari on

Southwestern Succotash

Serves 4-6

Ingredients

1 (16-ounce) bag of lima beans (can use butter beans) rinsed,

2 teaspoons of lemon juice

½ cup of Bellisari’s Barista Sauce

3 tablespoons of unsalted butter

1 small onion, finely chopped

½ red bell pepper cut into ¼ inch pieces

12 grape tomatoes cut in half

2 garlic cloves, minced

4 ears of corn, kernels cut from the cob (3 cups)

2 tablespoons diced cilantro

1 cup of cooked diced bacon

Salt and pepper

A pinch of cayenne pepper

Directions: Melt butter in nonstick skillet over medium high heat. Add onions, bell pepper, and ½ teaspoon of salt and cook-stirring frequently until soften and beginning to brown, approximately 5 minutes. Add garlic, and cayenne and cook for 1 minute. Reduce heat to medium and add corn and beans and stir until cooked about 5 minutes. Add lime juice, Barista sauce, tomatoes and bacon and stir for about two minutes. Turn off the heat and stir in cilantro and season with salt and pepper to taste.

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Sweet Potato Fries with Blue Cheese, Honey Shallot Aioli

Posted by Annette Bellisari on

Sweet Potato Fries

Serves 3-5

Ingredients

Olive Oil, for tossing

5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips

1 Jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

Oil

1 tablespoon Seasoning (recipe follows)

1/2 teaspoon paprika

Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasoning blend and paprika. Arrange sweet potatoes in single layer on prepared baking sheet-do not overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes and serve with Bellisari’s Blue Cheese, Honey & Shallot Spread for dipping!

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Sweet Potato Fries with Blue Cheese, Honey Shallot Aioli

Posted by Annette Bellisari on

Sweet Potato Fries

Serves 3-5

Ingredients

Olive Oil, for tossing

5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips

1 Jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

Oil

1 tablespoon Seasoning (recipe follows)

1/2 teaspoon paprika

Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasoning blend and paprika. Arrange sweet potatoes in single layer on prepared baking sheet-do not overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes and serve with Bellisari’s Blue Cheese, Honey & Shallot Spread for dipping!

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Baked Bacon Jalapeno Poppers

Posted by Annette Bellisari on

Baked Bacon Jalapeno Poppers

Yields 24 poppers

Ingredients

6 slices of bacon

2 tablespoons of Bellisari’s Blue Cheese, Honey and Shallot Spread

12 jalapeno chilies, halved lengthwise with stems left intact, (ribs and seeds removed)

2 ounces of cream cheese, softened

3 ounces of minced fresh cilantro

2 scallions, sliced thin

2 tablespoons panko breadcrumbs

1 large egg yoke

2 teaspoons lime juice

1 teaspoon ground cumin

Directions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel-lined plate. When bacon is cool enough to handle, chop fine and set aside.

Season jalapeños with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños cut side up.

Mix Bellisari’s Blue Cheese, Honey & Shallot Spread, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin and bacon(leaving some aside to garnish) together in bowl until thoroughly combined. Divide cheese mixture among Jalapeños, pressing into cavities. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve.

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Baked Bacon Jalapeno Poppers

Posted by Annette Bellisari on

Baked Bacon Jalapeno Poppers

Yields 24 poppers

Ingredients

6 slices of bacon

2 tablespoons of Bellisari’s Blue Cheese, Honey and Shallot Spread

12 jalapeno chilies, halved lengthwise with stems left intact, (ribs and seeds removed)

2 ounces of cream cheese, softened

3 ounces of minced fresh cilantro

2 scallions, sliced thin

2 tablespoons panko breadcrumbs

1 large egg yoke

2 teaspoons lime juice

1 teaspoon ground cumin

Directions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in rimmed baking sheet. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel-lined plate. When bacon is cool enough to handle, chop fine and set aside.

Season jalapeños with salt and place cut side down on wire rack. Bake until just beginning to soften, about 5 minutes. Remove jalapeños from oven and reduce oven temperature to 450 degrees. When cool enough to handle, flip jalapeños cut side up.

Mix Bellisari’s Blue Cheese, Honey & Shallot Spread, cream cheese, scallions, cilantro, panko, egg yolk, lime juice, cumin and bacon(leaving some aside to garnish) together in bowl until thoroughly combined. Divide cheese mixture among Jalapeños, pressing into cavities. Bake until jalapeños are tender and filling is lightly browned, 9 to 11 minutes. Let cool for 5 minutes. Serve.

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Sweet Potato Garlic Biscuits with Fig Jam Butter

Posted by Annette Bellisari on

Sweet Potato Garlic Biscuits with Fig Jam Butter

Yields 12 biscuits

Ingredients

4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

1/8 teaspoon garlic powder

1 cup butter or margarine

1 cup cooked mashed sweet potato

3/4 to 1 cup buttermilk

Fig Butter Ingredients

1 jar of Bellisari’s Blistered Jalapeno & Fig Spread

1 pound of butter

Directions

Combine first 4 ingredients. Cut in butter with a pastry blender until crumbly.

Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet.

Bake at 425° for 10 to 15 minutes or until golden. Serve the warm biscuits with Fig Jam Butter.

Combine 1 pound of salted butter with 2 tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread in a KitchenAid Mixer on low. Mix until combined thoroughly. (Be sure to use butter at room temperature before mixing.)

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Sweet Potato Garlic Biscuits with Fig Jam Butter

Posted by Annette Bellisari on

Sweet Potato Garlic Biscuits with Fig Jam Butter

Yields 12 biscuits

Ingredients

4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

1/8 teaspoon garlic powder

1 cup butter or margarine

1 cup cooked mashed sweet potato

3/4 to 1 cup buttermilk

Fig Butter Ingredients

1 jar of Bellisari’s Blistered Jalapeno & Fig Spread

1 pound of butter

Directions

Combine first 4 ingredients. Cut in butter with a pastry blender until crumbly.

Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet.

Bake at 425° for 10 to 15 minutes or until golden. Serve the warm biscuits with Fig Jam Butter.

Combine 1 pound of salted butter with 2 tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread in a KitchenAid Mixer on low. Mix until combined thoroughly. (Be sure to use butter at room temperature before mixing.)

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Spaghetti Cucumber Pasta Salad

Posted by Annette Bellisari on

Spaghetti Cucumber Pasta Salad

Ingredients

1 pound of spaghetti

1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread

2 Seedless cucumbers

5 green onions

1 tablespoons of sugar

1 tablespoon of vinegar

1 jar of Marzetti slaw dressing

Directions

Cook spaghetti according to instructions. Cut cucumbers down the middle and then again, cutting them into ¼’s. Slice from the end until entire cucumber is cut into pieces. Wash the green onions thoroughly and then chop. Using 1 tablespoon of Bellisari’s Blue Cheese, Honey & Shallot Spread, add all ingredients together and chill in the refrigerator. The longer it sets the better. Enjoy!

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Spaghetti Cucumber Pasta Salad

Posted by Annette Bellisari on

Spaghetti Cucumber Pasta Salad

Ingredients

1 pound of spaghetti

1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread

2 Seedless cucumbers

5 green onions

1 tablespoons of sugar

1 tablespoon of vinegar

1 jar of Marzetti slaw dressing

Directions

Cook spaghetti according to instructions. Cut cucumbers down the middle and then again, cutting them into ¼’s. Slice from the end until entire cucumber is cut into pieces. Wash the green onions thoroughly and then chop. Using 1 tablespoon of Bellisari’s Blue Cheese, Honey & Shallot Spread, add all ingredients together and chill in the refrigerator. The longer it sets the better. Enjoy!

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