Baked Oysters Bella

If you like celebrity chef Tyler Florence's recipe for the classic Oysters Rockefeller,

you're gonna LOVE this recipe!

We've created the same classic -style recipe flavor with half of the ingredients and prep time. 

More time to enjoy eating! 

{Baked Oysters Bella} 

Ingredients: 

1/2 cup Spinach Artichoke Bruschetta Topping

1 Tablespoon Parmesan cheese

pinch chili flakes, optional 

kosher salt 

2 dozen fresh oysters, shucked and oyster left on shell 

Directions: 

Top each oyster with 1 teaspoon of the spinach artichoke topping. 

Sprinkle the cheese and chili flakes on the topping.

Bake in a 425 degree until topping is brown and bubbly.

Serve immediately, preferably with Prosecco! 

buon appetito!

Celebrate with an extra Green Brunch this weekend! Spinach Artichoke Breakfast Frittata

Saturday brunch is extra GREEN this week, thanks to Saint Patrick’s Day! This Bella recipe pairs perfectly with corned beef and cabbage, or bangers and mash!

Spinach and Artichoke Frittata with Balsamic peppers

Tart dough:

1 ½ cup flour

1 tsp. Salt

2 Tablespoons Parmesean cheese

12 Tablespoons unsalted butter, cold and cut into 1 inch pieces

2 Tablespoons cold water

Preheat oven to 400 degrees.

In a food processor add the  flour, salt and cheese. Pulse mixture  until combined.  With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted  tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for  10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:

6 eggs

11 oz. fresh ricotta, recipe follows 

1-    12 oz. jar of  Bella Cucina Spinach and Artichoke Bruschetta Spread*

2 Tablespoons Parmesean cheese

1 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1 jar Bella Cucina Roasted Sweet Balsamic Peppers, sliced

In medium mixing bowl, whisk together eggs, ricotta, bruschetta spread, salt and pepper until smooth. Pour the spinach artichoke mixture into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.

Cool slightly and serve in wedges topped with sliced sweet peppers.

Serves 8-10

* you can also substitute Spinach Artichoke Bruschetta with Artichoke  Lemon Pesto. 

To make fresh Ricotta:

1 half gallon whole milk  {use the best quality milk you can buy}

1-1/2 cups cream {see above}

1/4 cup freshly squeezed lemon juice

In a large saucepan, heat the milk and cream over medium heat until the temperature reaches 180 degrees.  Turn off the heat, add the lemon juice and let sit covered for 15 minutes.

Remove the curds from the liquid with a sieve or small slotted spoon into a bowl layered with cheese cloth. Tie up the ends of the cheese cloth and hang it over the bowl so it can drain any remaining liquid from the curd.  Let sit for about 2 hours.

Makes about 4 cups.

Buon Appetito! © 2012 Bella Cucina   

Fairfield Inn Road to Success Small Business Challenge

As the creator of a business started over 15 years ago, I am still surprised and grateful for the good things that continue to come my way. Last week I found out that I was selected as one of 10 finalists for the Fairfield Inn Small Business Challenge. 

I don't even remember how I found out about the challenge, but it was late one night while browsing. You know what its like when you click here, then there, and suddenly you are lost but making some incredible finds.  Then Jackpot. You find the one thing that ignites your interest and you're on a roll.

So, there I was, while the rest of the house was fast asleep,  composing questions  that would eventually be my golden ticket.  Who knew my late night would end up being an amazing opportunity and the path to some pretty cool gifts.

As a finalist, I've already won 15 nights at any Fairfield Inn. Now, I know what you're thinking...VACATION. Well, that's not quite what this is all about. It's about helping us meet our goals and go for the bigger prize- $20,000 in cash.  I have some pretty big aspirations   anyway, but there's nothing like a cash carrot stick to motivate one to meet those goals!

 I've got less than 3 months to accomplish it all!  It's going to take a lot of discipline + devotion.

So, I'm packing my bags and hitting the road.   From  ATL to NYC.  I'll  cross the country to SFO. Then, zigzag back through the midwest.   I'll be stopping by stores for book signings and tasting out mouth-watering samples of our best-selling Oprah "O" list favorite Artichoke Lemon Pesto.   I can't wait to visit some of our favorite foodies + loyal Bella Cucina customers.  I've also got a wish list of leads - people we want to connect with and places where we want more artichoke pesto stocked on the shelves.  If you have any recommendations of where you'd  like to see Bella Cucina in your neighborhood,  let me know and I'll add them to the list! Please email me: alisa@bellacucina.com

Does it sound like a business version of The Amazing Race?   I'm up for the challenge!  Stay tuned and keep the encouragement coming. I'll  keep you posted on my  progress and updated about my adventures on the road.  If you have a moment,  I'd love it if you'd stop by to say "hello" at my Fairfield Inn small business challenge blog .  On your mark..........here we go.

Buon appetito!


copyright 2010 Alisa Barry