Thursday Recipes

Mini Brie Sandwiches with Balsamic Jam (Kid’s Easy Brunch Recipe for Mom)

Posted by Annette Bellisari on

Mini Brie Sandwich

Serves 8

Ingredients

½ cup of Bellisari’s Balsamic Shallot & Black Garlic Spread

8 (1/4-inch-thick) sourdough bread slices (or a harvest bread)

1 (8-ounce) Brie cheese round, cut into 1/4-inch-thick slices

¼ cup of butter

Directions

Place 4 bread slices on a flat surface and arrange 2 ounces cheese in a single layer on each bread slice. Top evenly with Bellisari’s Balsamic and Black Garlic Spread and cover with remaining 4 bread slices. Press down gently on each sandwich.

Spread butter on top and bottom of sandwiches. Heat large skillet over medium-high. Place sandwiches in a single layer and cook until browned, about 4 min. per side. Transfer to a cutting board and cut each sandwich into 4 pieces.

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Mini Brie Sandwich

Serves 8

Ingredients

½ cup of Bellisari’s Balsamic Shallot & Black Garlic Spread

8 (1/4-inch-thick) sourdough bread slices (or a harvest bread)

1 (8-ounce) Brie cheese round, cut into 1/4-inch-thick slices

¼ cup of butter

Directions

Place 4 bread slices on a flat surface and arrange 2 ounces cheese in a single layer on each bread slice. Top evenly with Bellisari’s Balsamic and Black Garlic Spread and cover with remaining 4 bread slices. Press down gently on each sandwich.

Spread butter on top and bottom of sandwiches. Heat large skillet over medium-high. Place sandwiches in a single layer and cook until browned, about 4 min. per side. Transfer to a cutting board and cut each sandwich into 4 pieces.

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Weeknight Skillet Spinach Lasagna

Posted by Annette Bellisari on

Weeknight Skillet Spinach Lasagna

Serves 6-8

Ingredients

2 tsp. kosher salt, divided, plus more

1 large onion

6 garlic cloves

¼ cup extra-virgin olive oil

1 14.5-oz. can crushed tomatoes

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

1 tsp. dried oregano

¾ tsp. crushed red pepper flakes

Small bunch of basil, divided

2 10-oz. packages frozen spinach, thawed

2 cups ricotta

1 tsp. freshly ground black pepper

3 oz. store-bought grated Parmesan, plus more for serving

10 oz. dried lasagna noodles

2 8-oz. packages shredded low-moisture mozzarella

Directions

Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil. Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.

Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic, stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.

Add 1- 14.5-oz. can crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt and two jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.

Meanwhile, place 20 oz. thawed spinach on a large clean kitchen towel and wring it out over the sink until no more water can be squeezed out. If you don't have any clean kitchen towels, you can also squeeze water out of the spinach by hand one small handful at a time or press it in a fine-mesh sieve. Whatever you do, just don't skip this step—waterlogged spinach will make the finished dish too soupy.

Mix spinach, 2 cups ricotta, 1 tsp. freshly ground black pepper, 3 oz. grated Parmesan, and remaining 1 tsp. salt in a medium bowl to combine.

Cook 10 oz. lasagna noodles in boiling salted water, stirring occasionally and separating with a spatula to keep them from sticking, 4 minutes (they'll be very al dente at this point, but will finish cooking in oven). Drain noodles and leave in colander until ready to assemble.

Using a ladle, transfer 3 cups sauce to a medium bowl, leaving just a thin layer of sauce behind. Spread to coat bottom of pan.

Arrange noodles in a single layer over sauce in pan, breaking up a few sheets to fit and cover the whole surface. Top noodles with one-third of tomato sauce, spreading evenly with a spatula. Using a spoon, dollop half of the ricotta mixture in small mounds all over sauce. Sprinkle one-third of shredded mozzarella over ricotta mixture.

Repeat layering noodles, one-third of sauce, remaining ricotta mixture, and one-third of mozzarella one more time. Top mozzarella with another layer of noodles. Spoon any remaining sauce over, then top with remaining mozzarella.

Bake lasagna until browned and bubbling, 15–20 minutes. Sprinkle some Parmesan over, then garnish with remaining basil leaves.

 

Adapted from Bon Appetit recipe.

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Weeknight Skillet Spinach Lasagna

Posted by Annette Bellisari on

Weeknight Skillet Spinach Lasagna

Serves 6-8

Ingredients

2 tsp. kosher salt, divided, plus more

1 large onion

6 garlic cloves

¼ cup extra-virgin olive oil

1 14.5-oz. can crushed tomatoes

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

1 tsp. dried oregano

¾ tsp. crushed red pepper flakes

Small bunch of basil, divided

2 10-oz. packages frozen spinach, thawed

2 cups ricotta

1 tsp. freshly ground black pepper

3 oz. store-bought grated Parmesan, plus more for serving

10 oz. dried lasagna noodles

2 8-oz. packages shredded low-moisture mozzarella

Directions

Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil. Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.

Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic, stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.

Add 1- 14.5-oz. can crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt and two jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.

Meanwhile, place 20 oz. thawed spinach on a large clean kitchen towel and wring it out over the sink until no more water can be squeezed out. If you don't have any clean kitchen towels, you can also squeeze water out of the spinach by hand one small handful at a time or press it in a fine-mesh sieve. Whatever you do, just don't skip this step—waterlogged spinach will make the finished dish too soupy.

Mix spinach, 2 cups ricotta, 1 tsp. freshly ground black pepper, 3 oz. grated Parmesan, and remaining 1 tsp. salt in a medium bowl to combine.

Cook 10 oz. lasagna noodles in boiling salted water, stirring occasionally and separating with a spatula to keep them from sticking, 4 minutes (they'll be very al dente at this point, but will finish cooking in oven). Drain noodles and leave in colander until ready to assemble.

Using a ladle, transfer 3 cups sauce to a medium bowl, leaving just a thin layer of sauce behind. Spread to coat bottom of pan.

Arrange noodles in a single layer over sauce in pan, breaking up a few sheets to fit and cover the whole surface. Top noodles with one-third of tomato sauce, spreading evenly with a spatula. Using a spoon, dollop half of the ricotta mixture in small mounds all over sauce. Sprinkle one-third of shredded mozzarella over ricotta mixture.

Repeat layering noodles, one-third of sauce, remaining ricotta mixture, and one-third of mozzarella one more time. Top mozzarella with another layer of noodles. Spoon any remaining sauce over, then top with remaining mozzarella.

Bake lasagna until browned and bubbling, 15–20 minutes. Sprinkle some Parmesan over, then garnish with remaining basil leaves.

 

Adapted from Bon Appetit recipe.

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Sunday Funday Recipe..... Breakfast Street Bake

Posted by Annette Bellisari on

Breakfast Street Bake

Servings: 12

Ingredients: 
1 Pkg. (26-32 ounces) Frozen Shredded Hash Brown Potatoes
1 Jar 
Bellisari''s Saigon Street Sauce 
1 Pkg. Sausage Crumbles 
2 Cup (8 ounces) Shredded Mozzarella Cheese
½ Cup (2 ounces) Shredded Parmesan Cheese
½ Cup Julienne-Cut Red Bell Peppers packed in Oil, Drained
6 Green Onions, sliced 
12 Eggs 
½ Cups Milk
½ Tsp Salt 
¼ Tsp Pepper

Directions: 
Preheat oven to 350 degrees F.

Spray a 9x13 glass dish with non-stick cooking spray. Layer half of the potatoes on the bottom of the dish and drizzle with Bellisari's Saigon Street Sauce.

Top with half of the sausage, mozzarella, parmesan, red peppers, and green onion. Repeat layering with Saigon Sauce on each layer.

Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well-blended.

Pour evenly over potato-sausage mixture.

Cook for 1.5 hours or until eggs are set.

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Sunday Funday Recipe..... Breakfast Street Bake

Posted by Annette Bellisari on

Breakfast Street Bake

Servings: 12

Ingredients: 
1 Pkg. (26-32 ounces) Frozen Shredded Hash Brown Potatoes
1 Jar 
Bellisari''s Saigon Street Sauce 
1 Pkg. Sausage Crumbles 
2 Cup (8 ounces) Shredded Mozzarella Cheese
½ Cup (2 ounces) Shredded Parmesan Cheese
½ Cup Julienne-Cut Red Bell Peppers packed in Oil, Drained
6 Green Onions, sliced 
12 Eggs 
½ Cups Milk
½ Tsp Salt 
¼ Tsp Pepper

Directions: 
Preheat oven to 350 degrees F.

Spray a 9x13 glass dish with non-stick cooking spray. Layer half of the potatoes on the bottom of the dish and drizzle with Bellisari's Saigon Street Sauce.

Top with half of the sausage, mozzarella, parmesan, red peppers, and green onion. Repeat layering with Saigon Sauce on each layer.

Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well-blended.

Pour evenly over potato-sausage mixture.

Cook for 1.5 hours or until eggs are set.

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Blue Cheese, Honey & Shallot Fruit Pastries

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Fruit Pastries

Ingredients

1 pound of fresh Blueberries(can sub strawberries or add)

1 lime

2 tsp Lime juice, freshly squeezed or bottled

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

2 sheets 1 box of puff pastry dough

3 tbsp Granulated sugar

2 1/2 tsp vanilla

3 tbsp Butter

1 8-ounce block Cream cheese

Directions:

Adjust your oven rack to the center position. Preheat your oven to 400 degrees. Place one thawed-out sheet of puff pastry on a lightly-floured surface and unfold it. Cut out four squares from the sheet of puff pastry.

Score dough before putting in the oven.

While baking in the oven, the scoring will encourage the puff pastry dough to lightly rise in a beautiful way around the fruit and cream cheese filling. Prick the center of the dough a few times with a fork.

Repeat this cutting-out process for the second sheet of puff pastry dough. Gather the dough scraps together, roll them out, and create two additional puff pastry circles. Place the rounds on baking sheets lined with parchment paper or silicone baking mats.

Add the cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread, granulated sugar, lime zest, lime juice, and vanilla to the bowl of a stand mixer. Blend until all ingredients are incorporated, and the mixture is smooth and creamy. Place two tablespoons of the cream cheese mixture in the center of each dough round. With the back of a spoon, spread out the cream cheese leaving a 1/4-inch border.

On half of the puff pastry desserts, place rinsed and dried blueberries over the cream cheese.

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Blue Cheese, Honey & Shallot Fruit Pastries

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Fruit Pastries

Ingredients

1 pound of fresh Blueberries(can sub strawberries or add)

1 lime

2 tsp Lime juice, freshly squeezed or bottled

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

2 sheets 1 box of puff pastry dough

3 tbsp Granulated sugar

2 1/2 tsp vanilla

3 tbsp Butter

1 8-ounce block Cream cheese

Directions:

Adjust your oven rack to the center position. Preheat your oven to 400 degrees. Place one thawed-out sheet of puff pastry on a lightly-floured surface and unfold it. Cut out four squares from the sheet of puff pastry.

Score dough before putting in the oven.

While baking in the oven, the scoring will encourage the puff pastry dough to lightly rise in a beautiful way around the fruit and cream cheese filling. Prick the center of the dough a few times with a fork.

Repeat this cutting-out process for the second sheet of puff pastry dough. Gather the dough scraps together, roll them out, and create two additional puff pastry circles. Place the rounds on baking sheets lined with parchment paper or silicone baking mats.

Add the cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread, granulated sugar, lime zest, lime juice, and vanilla to the bowl of a stand mixer. Blend until all ingredients are incorporated, and the mixture is smooth and creamy. Place two tablespoons of the cream cheese mixture in the center of each dough round. With the back of a spoon, spread out the cream cheese leaving a 1/4-inch border.

On half of the puff pastry desserts, place rinsed and dried blueberries over the cream cheese.

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Saigon Salmon with Sticky Rice

Posted by Annette Bellisari on

Saigon Salmon with Sticky Rice

Serves 4

Ingredients

4 (6 ounce) salmon fillets

1 jar of Bellisari’s Saigon Street Sauce

1/4 cup honey

1/4 cup soy sauce

1 Tablespoon minced garlic

2 Tablespoons vegetable oil

2 Tablespoons freshly squeezed lime juice

1 1/2 teaspoons garlic chili paste

1 teaspoon sesame oil

1 cup white rice

2 tablespoons rice wine vinegar

1 spring of fresh rosemary for garnish

Directions

Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag. Add the salmon fillets to the bag, seal and refrigerate for 30 minutes. Cook the rice according to the package. Add the rice wine vinegar to the cooked rice and stir to combine.

Preheat the grill to 450°F.

Remove the salmon from the marinade and place fillet side down onto the grill and grill for 4 minutes.

Flip the salmon and grill for 3 minutes more. The last two minutes brush the salmon with Bellisari’s Saigon Street Sauce. Serve the salmon on the bed of sticky rice and enjoy!

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Saigon Salmon with Sticky Rice

Posted by Annette Bellisari on

Saigon Salmon with Sticky Rice

Serves 4

Ingredients

4 (6 ounce) salmon fillets

1 jar of Bellisari’s Saigon Street Sauce

1/4 cup honey

1/4 cup soy sauce

1 Tablespoon minced garlic

2 Tablespoons vegetable oil

2 Tablespoons freshly squeezed lime juice

1 1/2 teaspoons garlic chili paste

1 teaspoon sesame oil

1 cup white rice

2 tablespoons rice wine vinegar

1 spring of fresh rosemary for garnish

Directions

Add the honey, soy sauce, garlic, vegetable oil, lime juice, garlic chili paste, and sesame oil to a resealable plastic bag. Add the salmon fillets to the bag, seal and refrigerate for 30 minutes. Cook the rice according to the package. Add the rice wine vinegar to the cooked rice and stir to combine.

Preheat the grill to 450°F.

Remove the salmon from the marinade and place fillet side down onto the grill and grill for 4 minutes.

Flip the salmon and grill for 3 minutes more. The last two minutes brush the salmon with Bellisari’s Saigon Street Sauce. Serve the salmon on the bed of sticky rice and enjoy!

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