Italian Night

There’s nothing more comforting than a hearty Italian meal. The fresh taste of basil mixed with notes of garlic and olive oil is second to none. Whether you’re entertaining friends or family or just looking to make a nice, home-cooked dinner, these recipes are sure to please your Italian craving. 

For a starter, bruschetta is a must. You’ll need a jar of our Sun Dried Tomato Olive Spread.

Sun Dried Tomato and Olive Bruschetta

Ingredients:

• 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
• 1 cup finely shredded Monterey Jack cheese
• 1 loaf French bread (soft, not too crispy)
• ¼ cup mayonnaise
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
3. Slice the bread into ¼ inch slices, and place the slices on a cookie sheet.
4. Top each slice with a spoonful of the cheese/relish mixture.
5. Bake until bubbly, approximately 8 minutes.

Next comes a green salad with a creamy basil dressing. For this, you’ll need a bottle of our Sweet Basil oil.

Creamy Basil Salad

 

Ingredients:

• 2 tablespoons light or heavy cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced or crushed
• ¼ teaspoon salt
• Pepper to taste
• 1/3 cup Stonewall Kitchen Sweet Basil Oil
• 6 cups mixed greens

Directions:

1. In a medium size bowl, whisk together the cream, vinegar, garlic, salt and pepper.
2. While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
3. Add to salad greens and toss gently.

For the main course, this chicken recipe is just as easy as it is delicious. Serve with cheese tortellini or ravioli tossed with olive oil and extra pesto, if desired. For the chicken, you’ll need a jar of our Basil Pesto.

Pesto Chicken with Italian Three Cheese 

 

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• ½ cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into ¼ inch pieces
• 1/3 cup shredded mozzarella
• 1/3 cup shredded provolone
• 1/3 cup shredded Parmesan cheese

Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 tbsp. Stonewall Kitchen Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately. 

Happy New Year!

A new year is right around the corner and if you’re looking for any last minute appetizer ideas, we’ve got you covered. These simple bites are some of our favorites, an easy enough to make at the last minute.

Artichoke Spinach Stuffed Mushroom Caps

 

Ingredients: 

 

• 1 .5-ounce packet Stonewall Kitchen Artichoke Spinach Dip Mix
• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 24-30 mushrooms, cleaned and stems removed
• 1/4 cup Panko bread crumbs
• 1 tablespoon butter, melted
• 1 tablespoon Parmesan Cheese, grated
• 1 teaspoon fresh parsley, chopped

Directions:

 

1. Preheat oven to 350 degrees F.
2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately. 

Mini Caprese Skewers 

 

Ingredients: 

 

• 8 ounces 1/2 inch round Fresh Mozzarella Cheese
• 1 pint grape or small cherry tomatoes, cut in half
• Fresh basil leaves, 48 1/2-inch pieces
• Salt and pepper to taste
• Stonewall Kitchen Sweet Basil Oil
• Balsamic Vinegar, optional

Directions: 

1. Place a cheese ball, tomato, and piece of basil on a 3-inch skewer or toothpick, repeat. Continue this process for the remaining skewers.
2. Place skewers on a serving dish and drizzle with the Stonewall Kitchen Sweet Basil Oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar if desired.

Goat Cheese and Pesto Torta

 

Ingredients:

 

• 2 - 5.3 oz. Soft goats milk cheese
• 1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
• 1/2 cup oil packed sun dried tomatoes, drained and chopped
• 1/4 cup toasted pine nuts
• 1/4 cup shredded or grated Parmesan cheese 

Directions:

 

1. Preheat oven to 350 degrees F.
2. In a 24 ounce baking dish spread the goat cheese. Then layer the Stonewall Kitchen Basil Pesto, chopped sun dried tomatoes, pine nuts, ending with Parmesan cheese.
3. Bake for approximately 20 minutes, until the dip bubbles.
4. Serve with French bread toasts or crackers.

Appetizer Meatballs

 

Ingredients:

• 1 pound 1-inch Swedish meatballs (store bought or your favorite recipe cooked)
• 1 jar Stonewall Kitchen Apple Jalapeno Jelly, Hot Pepper Jelly, Roasted Garlic Onion Jam or Red Pepper Jelly

Directions:

 

1. Thaw meatballs, if frozen. Place in a sauce pan.
2. Add the Stonewall Kitchen Jelly/Jam of your choice.
3. Heat. Serve immediately.