Spinelli’s Roasted Eggplant, Red pepper, Goat cheese and Arugula Pizza
Ingredients: 1 store bought pizza dough to your liking (or homemade if you’re feeling up for it) 1 jar of Spinelli’s Roasted Garlic Fra Diavolo sauce 1 cup of shredded mozzarella cheese 1 medium sized peeled eggplant 1 jar of roasted red peppers 5-ounce package of soft, fresh goat cheese, coarsely crumbled 3 cups (packed) of arugula ¼ cup pine nuts Olive oil Salt Preparation: Allow dough to rise in a covered bowl. Preheat oven to 450 degrees F. Cut eggplant into thin quarter inch circles. Cut red pepper into long strips. Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt and pepper. Poke the dough a few times with a fork and bake in preheated oven for 5 minutes. Take out of oven. On the prebaked dough, lather with Spinelli’s Roasted Garlic Fra Diavolo and mozzarella cheese. Spread eggplant and red peppers all over the pizza. Sprinkle the goat cheese on top evenly. Place in oven for 15 minutes. In a salad bowl, mix the pine nuts and arugula with a tablespoon of olive oil and dash of salt. Place the arugula mixture on the top of the pizza and cook for 5-10 more minutes until crust is cooked through. Let the pizza sit for 10 minutes, then...
Read MoreJambalaya with Roasted Garlic Fra Diavolo
Serves 4-6 Ingredients: 3 Tablespoons olive oil 2 ribs celery, diced small 1 small yellow onion diced small 1 small red bell pepper, diced small 1 small yellow bell pepper, diced small 1 bay leaf 1 teaspoon dried thyme 2 Tablespoons Cajun or Creole seasoning (**more/less to taste, see note below) 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 pound andouille sausage, thinly sliced into half moons 3 cups chicken stock 1 jar of Spinelli’s Roasted Garlic Fra Diavolo sauce 1 1/2 cups uncooked white or brown rice 1 lb. raw shrimp, peeled and deveined Salt and pepper Heat olive oil in a large stew pot over medium-high heat. Add celery, onion, bell pepper, spices and bay leaf. Saute for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, 1 jar of Spinelli’s Roasted Garlic Fra Diavolo and rice to pot. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.) Once the rice is tender, add the shrimp to the pot. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper to...
Read MoreSpinelli’s Grilled Firecracker Shrimp
Serves 4-6 ½ cup extra virgin olive oil 2 cloves of garlic, chopped 1 teaspoon of dried red pepper flakes 1 teaspoon salt 3 pounds of large shrimp (already peeled and deveined with tail on) 1 Jar of Spinelli’s Roasted Garlic Fra Diavolo Preparation: In a bowl large enough to contain the shrimp, combine the oil, garlic, salt and pepper flakes. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill. Heat Spinelli’s Garlic Fra Diavolo sauce in a saucepan and simmer on low heat for 10-15 minutes. Grill the shrimp for 2 to 3 minutes on each side or until pink throughout. Be careful not to overcook them. Serve shrimp on top of the heated Spinelli’s Roasted Garlic Fra Diavolo sauce and accompany with any of your favorite veggies and side dishes such as a pasta, polenta, or potato,...
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