Let’s Make This

Saigon Roasted Butternut Squash With Bacon, Brussel Sprouts And Pecans

Posted by Annette Bellisari on

SAIGON ROASTED BUTTERNUT SQUASH WITH BACON, BRUSSEL SPROUTS AND PECANS

 

Ingredients:

1 large butternut squash (about 2 pounds), peeled, seeded and cut in 1-inch chunks

1 Jar of Bellisari’s Saigon Street Sauce

1 lb of Brussel Sprouts

5 Slices of cut uncured bacon

½ cup diced onion

3 cloves of minced garlic

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pecan halves

2 sprigs rosemary

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Peel and cube the squash and slice the sprouts in half and toss with onion, garlic, diced bacon and the remaining olive oil. In a separate bowl, combine the Bellisari’s Saigon Street Sauce, cinnamon and nutmeg and whisk together.   Place onto a sheet tray into single layer and bake for 30 minutes, turning once, until tender. Add pecans during the last 10 minutes of cooking time.  Serve immediately, garnished with rosemary, if desired.

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Saigon Roasted Butternut Squash With Bacon, Brussel Sprouts And Pecans

Posted by Annette Bellisari on

SAIGON ROASTED BUTTERNUT SQUASH WITH BACON, BRUSSEL SPROUTS AND PECANS

 

Ingredients:

1 large butternut squash (about 2 pounds), peeled, seeded and cut in 1-inch chunks

1 Jar of Bellisari’s Saigon Street Sauce

1 lb of Brussel Sprouts

5 Slices of cut uncured bacon

½ cup diced onion

3 cloves of minced garlic

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pecan halves

2 sprigs rosemary

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Peel and cube the squash and slice the sprouts in half and toss with onion, garlic, diced bacon and the remaining olive oil. In a separate bowl, combine the Bellisari’s Saigon Street Sauce, cinnamon and nutmeg and whisk together.   Place onto a sheet tray into single layer and bake for 30 minutes, turning once, until tender. Add pecans during the last 10 minutes of cooking time.  Serve immediately, garnished with rosemary, if desired.

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Balsamic Pasta Carbonara

Posted by Annette Bellisari on

Balsamic Pasta Carbonara

 

Ingredients

Salt and freshly ground black pepper, to taste

2 Tablespoons Bellisari’s Balsamic Shallot and Black Garlic Spread

1-pound pasta, such as spaghetti, rigatoni or fettuccine

1/4 cup extra virgin olive oil (EVOO)

1/4-pound pancetta (Italian bacon), chopped or bacon

1 teaspoon red pepper flakes

5-6 cloves garlic, chopped

1/2 cup dry white wine

3 large egg yolks

Freshly grated Romano cheese

A handful of flat leaf parsley, finely chopped, for garnish

Directions

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings
In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Add the Bellisari’s Balsamic Shallot and Black Garlic Spread and toss. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

Adapted from Rachel Ray Recipes

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Balsamic Pasta Carbonara

Posted by Annette Bellisari on

Balsamic Pasta Carbonara

 

Ingredients

Salt and freshly ground black pepper, to taste

2 Tablespoons Bellisari’s Balsamic Shallot and Black Garlic Spread

1-pound pasta, such as spaghetti, rigatoni or fettuccine

1/4 cup extra virgin olive oil (EVOO)

1/4-pound pancetta (Italian bacon), chopped or bacon

1 teaspoon red pepper flakes

5-6 cloves garlic, chopped

1/2 cup dry white wine

3 large egg yolks

Freshly grated Romano cheese

A handful of flat leaf parsley, finely chopped, for garnish

Directions

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings
In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Add the Bellisari’s Balsamic Shallot and Black Garlic Spread and toss. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

Adapted from Rachel Ray Recipes

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Blue Cheese, Honey & Shallot Corn Bread Muffins

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Corn Bread Muffins

 

Blue Cheese Honey & Shallot Cornbread Muffins

Ingredients

1 cup all-purpose flour

¼ cup Bellisari’s Blue Cheese Honey and Shallot Spread

3/4 cup cornmeal

2 - 3 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

Directions

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.  In a small bowl combine eggs, milk, and oil and Bellisari’s Blue Cheese Honey and Shallot Spread. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. Drizzle with Bellisari’s Blistered Jalapeno & Fig SpreadMakes 12 pieces.

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Blue Cheese, Honey & Shallot Corn Bread Muffins

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Corn Bread Muffins

 

Blue Cheese Honey & Shallot Cornbread Muffins

Ingredients

1 cup all-purpose flour

¼ cup Bellisari’s Blue Cheese Honey and Shallot Spread

3/4 cup cornmeal

2 - 3 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

Directions

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.  In a small bowl combine eggs, milk, and oil and Bellisari’s Blue Cheese Honey and Shallot Spread. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. Drizzle with Bellisari’s Blistered Jalapeno & Fig SpreadMakes 12 pieces.

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Quinoa Burger

Posted by Annette Bellisari on

Quinoa Burger

 

Ingredients: 
2 1/2 Cups Cooked Quinoa 
1/2 Jar Bellisari’s Barista Sauce
4 Large Eggs, beaten 
1/2 Tsp Salt 
1/3 Cup Chopped Fresh Chives  
1 Yellow Onion 
1/3 Cup Grated Parmesan  
3 Cloves Garlic, finely chopped 
1 Cup Bread Crumbs 
1 Tbsp Extra Virgin Olive Oil 
1 Bunch of Fresh Spinach

Directions: 

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.  Form the patties to the size you prefer. 

Heat the oil in a large, heavy skillet over medium-low heat, add the patties, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.  Top each burger with a dollop of Bellisari’s Barista Sauce and fresh spinach. 

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Quinoa Burger

Posted by Annette Bellisari on

Quinoa Burger

 

Ingredients: 
2 1/2 Cups Cooked Quinoa 
1/2 Jar Bellisari’s Barista Sauce
4 Large Eggs, beaten 
1/2 Tsp Salt 
1/3 Cup Chopped Fresh Chives  
1 Yellow Onion 
1/3 Cup Grated Parmesan  
3 Cloves Garlic, finely chopped 
1 Cup Bread Crumbs 
1 Tbsp Extra Virgin Olive Oil 
1 Bunch of Fresh Spinach

Directions: 

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.  Form the patties to the size you prefer. 

Heat the oil in a large, heavy skillet over medium-low heat, add the patties, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.  Top each burger with a dollop of Bellisari’s Barista Sauce and fresh spinach. 

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Pumpkin Sage Hummus

Posted by Annette Bellisari on

PUMPKIN SAGE HUMMUS

 

Yields 2 cups

Ingredients

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

1 14 ounces can garbanzo beans, drained and shelled

1 cup canned pumpkin

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon dried sage

2 tablespoons olive oil, plus more for drizzling

2 tablespoons tahini

2 tablespoons lemon juice

½  teaspoon salt

Crushed red pepper, for garnish

Sage leaves, for garnish

Directions

Puree all ingredients except sage leaves, crushed red pepper and Bellisari’s Balsamic Shallot and Black Garlic Spread in a blender or food processor until smooth.  Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper Bellisari’s Balsamic Shallot and Black Garlic Spread and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

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Pumpkin Sage Hummus

Posted by Annette Bellisari on

PUMPKIN SAGE HUMMUS

 

Yields 2 cups

Ingredients

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

1 14 ounces can garbanzo beans, drained and shelled

1 cup canned pumpkin

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon dried sage

2 tablespoons olive oil, plus more for drizzling

2 tablespoons tahini

2 tablespoons lemon juice

½  teaspoon salt

Crushed red pepper, for garnish

Sage leaves, for garnish

Directions

Puree all ingredients except sage leaves, crushed red pepper and Bellisari’s Balsamic Shallot and Black Garlic Spread in a blender or food processor until smooth.  Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper Bellisari’s Balsamic Shallot and Black Garlic Spread and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

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