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Gorgonzola Grilled Montana Chicken Salad

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Serves 4-6 Ingredients: 3 to 4 chicken breasts 1 jar of Spinelli’s Gorgonzola dressing 1 bunch of asparagus 1 red onion cut into slivers Olive oil Salt and pepper 1 package of mixed greens 1 cup sun dried tomatoes (those you find jarred in oil work well), cut into small pieces 1 cup of gorgonzola cheese crumbled Preparation: Marinate the chicken in 1/2 cup of Spinelli’s Gorgonzola dressing. Grill until chicken is thoroughly cooked. Snap the ends from the asparagus and discard. Place the asparagus in a bowl and add the red onion slivers. Toss the asparagus and the red onion with olive oil, salt and pepper – grill until just done but still have a little crunch. Cut cooked chicken breasts into slices. Place a bed of the mixed greens serving plates. Distribute the grilled chicken breast slices, grilled asparagus, grilled onion and sun dried tomatoes over the bed of greens and drizzle Spinelli’s Gorgonzola dressing generously. Garnish with gorgonzola crumbles....

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Gorgonzola Cole Slaw

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Ingredients: ½ medium green cabbage, very thinly sliced (about 4 cups) ½ medium red cabbage, very thinly sliced (about 4 cups) 2 medium carrots, peeled; julienned or grated 1 cup thinly sliced green onion 1 jar of Spinelli’s Gorgonzola dressing 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation: In a bowl, combine the green and red cabbage, carrots, and green onion. Toss in at least half a jar of the Spinelli’s Gorgonzola until all ingredients are covered. Feel free to add more depending on your preference. Season with salt and pepper to taste. Place in refrigerator and serve...

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Classic Caesar Salad

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Ingredients 3 romaine hearts 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons Kosher salt Freshly ground black pepper Olive oil 1 jar of Spinelli’s Caesar Dressing ½ cup shredded Parmesan cheese Preparation: If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted. Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan...

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Roast beef tenderloin with Caesar crust

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Serves 4-6 Ingredients: 1/ 4-pound center-cut beef tenderloin, fat and silverskin trimmed 1 jar of Spinelli’s Caesar dressing 2/3 cup dried breadcrumbs 2/3 cup finely grated Parmesan cheese 2 teaspoons Kosher salt 1 teaspoon black pepper Marinate tenderloin with ½ jar of Spinelli’s Caesar dressing in a resealable bag and refrigerate overnight. Preheat oven to 400°F. Combine breadcrumb and parmesan in a bowl. Remove the tenderloin from bag and generously spread/pack mixture around tenderloin. Season with salt and pepper. Place the tenderloin on the oven rack with a rimmed baking sheet. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 120°F-125°F for medium-rare, 30-40 minutes. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2″-thick slices. Serve with a side of rosemary garlic potatoes and a side of Spinelli’s Caesar dressing for...

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Hearts of Palm Salad

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Serves 4-6 Ingredients: 2 cans of hearts of palm cut into half moons 1 cup of English cucumber cut into small dice 2 ripe tomatoes cut into small dice ½ small red onion cut into small dice ¼ cup of fresh cut Italian parsley 1 cup of shredded parmesan reggiano cheese 1 jar of Spinelli’s Caesar dressing Bibb lettuce enough for 4 people Put all ingredients in a bowl and add a half a jar of Caesar dressing and ½ of the cup of parmesan. Mix together and serve over bibb lettuce. Garnish with the rest of parmesan...

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Spinelli’s Puttanesca Tortellini with chicken, fresh spinach and pecorino cheese

Posted in Puttanesca Di Napoli Recipes, Recipes | 0 comments

Serves 4-6 Ingredients: 1 (16-ounce) package of Tortellini 4-6 cooked chicken breasts (prepared and cooked to your liking) 1 jar of Spinelli’s Puttanesca sauce 2 cups (packed) of chopped spinach 1 cup Pecorino Romano cheese Preparation: Cook tortellini according to package instructions. Cut the cooked chicken into strips. Heat 1 jar of Puttanesca over medium heat in a large sauce pan. Add the cooked chicken and spinach. Stir and let cook for 5 more minutes. Strain the tortellini and add to the saucepan. Stir in the cup of pecorino cheese gently as the tortellini become very fragile. Let cook on very low heat for 5 minutes then serve directly from pan....

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Fresh Cod Alla Puttenesca

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Serves 4-6 Ingredients: 4-6 (3 ounce) cod fillets Salt and pepper to taste Olive Oil 1 Jar of Spinelli’s Puttanesca sauce Preparation: Preheat oven to 350 degrees. Spray the bottom of a cooking dish with non-stick spray. Place the cod fillets in the dish and drizzle about 2 teaspoons of olive oil on each fillet. Then, season the fish with salt and pepper. Spoon Puttanesca over the fillets until nicely covered. Place pan in the oven for 10-12 minutes. Take out of oven and spoon more of the warmed Puttanesca sauce over the cooked cod fillets . Eat warm and accompany this dish with your favorite vegetable or side dish. We recommend...

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Eggplant Caponata

Posted in Puttanesca Di Napoli Recipes, Recipes | 0 comments

Serves 4-6 5 tablespoons olive oil 1 medium eggplant, peeled, cut into 1/2-inch cubes tossed with olive oil seasoned with salt and pepper and roasted in a 400 degree oven for 15 min 1/2 medium onion, diced small 1 jar of Spinelli’s Puttanesca di Napoli sauce 3 tablespoons balsamic vinegar 1/3 cup chopped Italian parsley 1/3 cup chopped basil ¼ tsp of Black pepper 1 teaspoon salt Preparation: Heat Spinelli’s Puttanesca in a large pot on medium to low heat. Add cooked eggplant and onion. Cook for about 15 minutes. Add balsamic vinegar. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add chopped Italian Parsley and season to taste with salt and pepper. Garnish with fresh basil and serve warm or at room temperature. (Caponata can be made ahead. Cover and chill.) Can be served over toasted baguette as an appetizer or as side dish to chicken or...

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