Thursday Recipes

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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Calabrian and Sweet Tomato Fennel Italian Pasta Salad

Posted by Annette Bellisari on

Calabrian and Sweet Tomato Fennel Italian Pasta Salad

Serves 10-12

Ingredients

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

1 lb. pasta such as fusilli, penne, or rotini

8 ounces fresh mozzarella cheese balls, cut in half

1 lb. salami, cut into chunks

3 cups cherry tomatoes, cut in half

3/4 cup black olives, sliced

1/4 cup minced fresh basil

sliced red onion, crumbled feta cheese and capers (optional)

Directions

Cook pasta according to directions and allow to cool. To keep from sticking, toss with a little olive oil. Combine all ingredients and toss together. Keep in fridge up to 2/3 days. Flavor is best after 24 hours in fridge.

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Calabrian and Sweet Tomato Fennel Italian Pasta Salad

Posted by Annette Bellisari on

Calabrian and Sweet Tomato Fennel Italian Pasta Salad

Serves 10-12

Ingredients

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

1 lb. pasta such as fusilli, penne, or rotini

8 ounces fresh mozzarella cheese balls, cut in half

1 lb. salami, cut into chunks

3 cups cherry tomatoes, cut in half

3/4 cup black olives, sliced

1/4 cup minced fresh basil

sliced red onion, crumbled feta cheese and capers (optional)

Directions

Cook pasta according to directions and allow to cool. To keep from sticking, toss with a little olive oil. Combine all ingredients and toss together. Keep in fridge up to 2/3 days. Flavor is best after 24 hours in fridge.

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Barista Pulled Chicken

Posted by Annette Bellisari on

Barista Pulled Chicken

Serves 12

Ingredients

4 lbs. boneless skinless chicken breast

1 jar Bellisari's Barista Sauce

1/4 cup brown sugar, packed

2 tablespoons apple cider vinegar

1 tablespoon olive oil  

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

1/4-1/2 tsp. crushed red pepper

12 sandwich rolls

Directions

Combine brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker. Place chicken breasts in sauce and use a spoon to cover with sauce.

Cover and cook on low for 6-7 hours or high 3-4 hours. Chicken is done when it reaches an internal temperature of 165 degrees and is easily shredded with a pair of forks. Drain excess liquid.

Shred chicken and stir well to coat with Bellisari's Barista Sauce. Serve warm on sandwich rolls with our Saigon Slaw on the side!

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Barista Pulled Chicken

Posted by Annette Bellisari on

Barista Pulled Chicken

Serves 12

Ingredients

4 lbs. boneless skinless chicken breast

1 jar Bellisari's Barista Sauce

1/4 cup brown sugar, packed

2 tablespoons apple cider vinegar

1 tablespoon olive oil  

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. smoked paprika

1/4-1/2 tsp. crushed red pepper

12 sandwich rolls

Directions

Combine brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker. Place chicken breasts in sauce and use a spoon to cover with sauce.

Cover and cook on low for 6-7 hours or high 3-4 hours. Chicken is done when it reaches an internal temperature of 165 degrees and is easily shredded with a pair of forks. Drain excess liquid.

Shred chicken and stir well to coat with Bellisari's Barista Sauce. Serve warm on sandwich rolls with our Saigon Slaw on the side!

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