Tuesday, July 26, 2016

Doctor's Cheese Toasts

Doctor's Cheese Toasts
by Chef Tony Merola ®



Mix together:
8 oz. grated sharp cheddar
1/4 cup chopped dill pickles
1/4 cup mayonnaise
2 tbsp shaped pimientos

Season with:  
Kosher salt and Doctor's Hot Sauce to taste

Spread on 4 slices of toasted country-style bread and broil until melted, about 4 minutes.

Serves:  4

Rosie's Mild Red Pepper Dip

Rosie's Mild Red Pepper Dip
From the Executive Kitchens at Stello Foods

Ingredients:
1 (8 oz.) bar cream cheese

Instructions:
In a food processor, blend all ingredients together. Blend longer for a creamier texture or shorter for a chunky texture. Let the dip sit covered in refrigerator before serving to bring out the garlic flavor.

Serves:  6-8

Chef Notes:
You can lighten up this recipe by using fat-free or reduced-fat cream cheese.

Friday, July 22, 2016

Rosie's Bruschetta Spread

Rosie's Bruschetta Spread
From the Executive Kitchens at Stello Foods

Ingredients:
1 (16 oz) bottle Rosie's Bruschetta Spread
1 large Baguette or Italian Bread

Directions:
Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reacher 450 degrees F, place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. 

Chef Notes:
Rosie's Bruschetta Spread is a delicious tomato and onion spread for crackers or bread. Made with Fresh Onions and Fresh Basil this bruschetta spread will taste just like what your mom would make! Makes a perfect snack or appetizer. Fantastic on pizza too!

Tortellini Rosie's Alfredo Sauce with Peas & Bacon

Tortellini Rosie's Alfredo Sauce with Peas & Bacon
From the Executive Kitchens at Stello Foods

Ingredients:
1 (9 oz.) of your favorite Cheese Tortellini; Follow package directions for cooking
1 cup chopped onion
1 cup sliced fresh mushrooms
4 slices lean bacon, coarsely chopped
1 (14.5  oz.) bottle Rosie's Alfredo Sauce
1/2 cup green peas, cooked
1/8 tsp ground black pepper
Freshly shredded Parmesan Cheese to taste

Directions:
Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add cooked pasta, Alfredo Sauce, peas and pepper. Cook, stirring occasionally for 1 minute.

Chef Notes:
Serve with Parmesan Cheese and Garlic Toast

Chef Tony's Turkey Chili

Chef Tony's Turkey Chili
by Chef Tony Merola ®

Ingredients:
2 cups chopped sweet organic onion
4 cloves organic garlic, chopped fine
1 cup Wholesome Harvest™ green pepper chopped
1/4 cup organic olive oil
3 lbs fresh Wholesome Harvest™ Roma tomatoes, peeled, crushed  
2 (15 oz.) cans organic kidney beans, drained
2 Tbsp organic tomato paste
3/4 cup organic chicken stock
2 Tbsp organic chili powder or to taste
1 Tbsp ground organic cumin
1 Tbsp dried organic hot red pepper flakes
1 teaspoon organic dried oregano
1 Tbsp organic sea salt, add more if desired to taste
4 cups of shredded, cooked organic turkey meat
1/4 cup organic brown sugar

Directions:
In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring until golden; about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring for a minute or two more. Add a bit more olive oil if needed.

Add fresh tomatoes, tomato paste, chicken stock, beans, oregano, salt, pepper and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered for an hour.

Salt to taste. Add 1 to 3 teaspoons of brown sugar to take the edge off the acidity of the tomatoes if desired.

Serve with shredded Organic Valley ® sharp cheddar cheese, chopped organic red onion, and or organic sour cream. Serve alone, over organic brow rice, or with organic gluten corn bread.

Serves:  8

Wednesday, July 20, 2016

Rosie's Sweet Red Pepper Spread with Grilled Bread

Rosie's Sweet Red Pepper Spread with Grilled Bread
From the Executive Kitchen at Stello Foods

Ingredients:
1 Ciabatta Baquette, sliced in half lengthwise
1/4 cup Olive Oil

Directions:
Heat barbecue to high. Drizzle bread with olive oil and grill, oil side down for 1 to 2 minutes or until grill marks appear. Slice each half into 4 pieces. Top each pice of bread with 1 tbsp Rosie's Sweet Red Pepper Spread and serve. 

Serves:  8 

Roasted Chile & Honey Salsa with Shrimp

Roasted Chile & Honey Salsa with Shrimp
From the Executive Kitchens at Stello Foods

Ingredients:
1 (16 oz) bottle Roasted Chile & Honey Salsa
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 springs cilantro for garnish
2 limes, cut into wedges

Directions:
Heat stovetop or outdoor grill to medium-high. Add Roasted Chile & Honey Salsa to a large bowl. Add the shrimp, toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon Roasted Chile & Honey Salsa on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. 

Serve 2 tacos per person, with a lime wedge on the side. 

Serves:  4 

Rack of Lamb with Rosie's Garlic & Herb Marinade

Rack of Lamb with Rosie's Garlic & Herb Marinade
From the Executive Kitchens at Stello Foods

Ingredients:

1 Frenched* lamb rib racks with 7 to 8 ribs ea. (1 1/4 to 2 lbs. for each rack; feeds 2-3 people)
1/2 lb. sliced Mushroom, grilled

Directions:
Marinade lamb overnight in refrigerator; let lambs rack(s) sit in the rub marinade as it comes to room temperature before cooking. 

Preheat oven to 450 degrees F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn. Place the roast in the oven. Roast at 450 degrees F for 10 minutes, or until the surface of the roast is nicely browned, then lower the heat to 300 degrees F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat reads 125 degrees F for rare or 135 degrees F for medium rare.

Remove from oven, cover with foil and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones. Top with grilled mushrooms. Serve 2-3 chops per person. 

Serves:  1 rack for approximately 2 to 3 people

Chef Notes:  
Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask you butcher to "french" them for you. 

Potato Gnocchi and Shrimp with Rosie's Scampi Sauce

Potato Gnocchi and Shrimp with Rosie's Scampi Sauce
From the Executive Kitchens at Stello Foods

Ingredients:
1 (16 oz) bag fresh or frozen Potato Gnocchi. Follow package directions
1 pound of jumbo tail on shrimp
1 (18 oz) bottle Rosie's Scampi Sauce
1 pint Grape Tomatoes sliced in half
Salt to taste
Fresh grated Parmigianino cheese

Directions:
In a pot add the Rosie's Scampi Sauce and heat on medium, bring sauce to a simmer. Add the shrimp, saute until shrimp turn pink. Bring a large pot of salted water to a medium boil and add a half dozen gnocchi at a time, cook them until they float and remove to a warmed dish with a little scampi sauce keep warm.

After all the Gnocchi and Shrimp are cooked, transfer to the Rosie's Scampi Sauce, add grape tomato and heat thoroughly. Plate them, sprinkle some Parmigianino cheese, and serve at once. 

Serves:  4

Monday, July 18, 2016

Pasta alla Rosie's Caponata

Pasta alla Rosie's Caponata
From the Executive Kitchens at Stello Foods

Ingredients:
1 pound linguine or spaghetti
Extra virgin olive oil to toss pasta
2 TBS freshly grated Romano cheese to finish the dish

Directions:
Cook pasta al dente, according to instructions on the box. Toss cooked pasta with extra virgin olive oil, top with Caponata and freshly grated Romano Cheese. 

Serves:  4


Caramelized Onion Quiche


Caramelized Onion Quiche
From the Executive Kitchens at Stello Foods

Ingredients:
2 (8 oz) Jars Rosie's Caramelized Onions
1 Ready made deep dish 9-inch pie crust
6 Large eggs, beaten
1 1/2 Cups heavy cream

Directions:
Pre-heat oven to 350 degrees F

Spread the Rosie's Caramelized Onions in a layer over the bottom of the prepared crust. Whisk together the eggs, milk, 3/4 tsp salt and a pinch of black pepper; more or less seasoning to taste and pour over the top of the onions. Bake until quiche is just set in the center; about 45 minutes to 1 hour. Allow to cool for 15 minutes prior to slicing to hold a better shape. 

Thursday, July 14, 2016

Cauliflower Soup ala Rosie

Cauliflower Soup ala Rosie
Quick & Easy Recipe by Jim Villella

Ingredients:
1 Tbsp olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 oz ea.) fresh cauliflower florets or use (1 lb. fresh cauliflower cut into small florets)
1/4 cup all-purpose flour
1 1/2 cups shredded Pepper-Jack cheese
1/4 cup of Rosie's Sweet Pepper Spread, or for spicy taste use 1/4 cup Rosie's Hot Pepper Spread
1/2 teaspoon salt (optional)

Directions:
Heat oil in a large saucepan over medium heat. Add onions and sauce about 3 minutes or until tender.

Add 3 cups broth; bring to boiling. Add cauliflower and return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender. At this point you can either break up the florets into smaller pieces or use a stick hand blender to puree the soup right in the cooking pan.

Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to the boil and cook, stirring occasionally, 3-4 minutes until soup is thickened.

Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red pepper sauce and salt, if using.

Serves:  4

Estimated Nutritional Information:  
Serving size = 1/4 of recipe
Calories = 294
Total Fat = 15 grams
Carbohydrates = 14 grams
Protein = 15 grams

Wednesday, July 13, 2016

Beef Tenderloin with Rosie's Marsala Sauce

Beef Tenderloin with Rosie's Marsala Sauce




1 (19 oz) Jar Rosie's Marsala Sauce
4 (6 to 8 oz) beef tenderloin steaks
Salt and fresh ground pepper to taste
1/4 Cup shallots, minced
10 ops sliced portabella mushrooms
4 TBS extra-virgin olive oil


Season Tenderloins with salt and pepper to taste.  Heat 2 Tablespoons of oil in a large skillet or Grill Pan over medium-high heat until hot but not smoking.  Cook the tenderloins to desired doneness, about 4 minutes per side for medium-rare.  Transfer steaks to plates.  
Add 2 Tablespoons oil the the pan over medium heat until hot; add shallots, and sauté 4 minutes or until tender.
Heat the Rosie's Marsala Sauce and Bring to a low simmer.  Spoon the Marsala sauce and mushrooms over the beef tenderloins.