Delicious and Healthy

The Bella Sun Luci Facebook Holiday Recipe Contest Winners!

Thank you to everyone who entered our Facebook Holiday Recipe Contest! We were thrilled with all of the unique and delicious Mediterranean-inspired recipes our fans created with their favorite Bella Sun Luci products. After reviewing hundreds of mouthwatering entries, we have chosen the grand prize winner and the three runners-up!

Congratulations to our grand prize winner, Laurie Lufkin, for her Festive Bacon Wrapped Sun Dried Tomato Stuffed Pork Roast. Laurie is receiving a $500 cash prize, a Le Creuset French Oven and a Mooney Family Story Gift Box!

Congratulations to our three runners-up who will each be receiving a Mooney Family Story Gift Box! The three runners-up include:

·      Paul Brenner, for his Red Riding Hood's Sicilian Salmon Terrine

·      Tricia Bisson, who created a Stuffed Turkey Breast

·      Nadine Mesch, for her Mushroom & Toasted Pecan Stuffed Pork Tenderloins with Alfredo Marsala Sauce

You may view all of the winner recipes below! Congratulations again to all of our winners!

 

Laurie Lufkin's Festive Bacon Wrapped Sun Dried Tomato Stuffed Pork Roast

1 cup farro, rinsed

1 1/2 tsp salt, divided

1 8.5-oz jar Bella San Luci Sun Dried Tomato Halves in Olive Oil & Italian Herbs

1 cup diced sweet onion

1 tbsp minced garlic

1 tsp Italian seasoning

3 tsp fresh chopped parsley

1 tsp freshly ground pepper, divided

1-2 1/2 pound center cut pork roast,

1 pound sliced bacon

 

Place rinsed farro in a small saucepan and add enough cold water to cover by one inch.  Add 1 teaspoon of salt and bring to a boil over medium high heat. Reduce heat to low and simmer until farro is al dente, about 12-15 minutes. Drain any excess water and set aside.

Drain Bella Sun Luci Sun Dried Tomato Halves in Olive Oil & Italian Herbs, reserving the seasoned oil. Dice sun dried tomatoes and set aside.

In a large sauté pan, combine 2 tablespoons reserved seasoned olive oil, diced onion, minced garlic and Italian herbs, and cook over medium heat until onions are soft and garlic is cooked, about 10 to 12 minutes, stirring occasionally. Remove from heat, stir in cooked farro, 3/4 of the diced Bella Sun Luci sun dried tomatoes, 2 tablespoons fresh parsley, and 1/2 teaspoon black pepper and set aside or refrigerate to cool. 

Next, prepare the pork for stuffing. Place pork loin on a large cutting board, pastry mat or simply just a large stretch of clean countertop--make sure you have some elbow room. Cut down the length of the top 1/3 of the loin, not cutting all the way through to the edge. Lay the flap open line a book and press to flatten. Now cut on the opposite side almost through the bottom 1/3 of the loin (you will have made two cuts, almost like the letter Z without the diagonal line) but do not cut all the way through to the edge. Lay the flap open like a book. Cover the meat with plastic wrap and pound to flatten (a heavy skillet works if you don't have a meat mallet) to between 1/2 and 3/4 inch thickness.  Pork will be in a rectangle about 8" x 10". The final dimensions of the meat are not important as long as the thickness is fairly uniform and in a rectangle.

Season the pork with the remaining salt and pepper and place 2 cups of the stuffing along the long side of the rectangle of pork. Roll pounded loin toward you to the edge of the cutting board. Lay strips of bacon side by side on cutting board/area where you just rolled the pork, and then tightly roll pork back on to the bacon, pressing bacon on to the pork as you go--the fat will make it stick. Tie roast with butcher's twine to hold the bacon on every other strip of bacon (approximately six knots with about 10 slices of bacon). All of this can be done ahead of time and be refrigerated.

 Remove roast from refrigerator about 1/2 hour before you start cooking to bring the meat closer to room temperature. Preheat oven to 375 degrees F.

Add remaining drained seasoned oil from the sun dried tomatoes to your largest skillet and heat pan over medium high until oil is shimmering. Add roast to pan and brown on all sides, turning gently to crisp bacon. Place a large rack on a sheet pan or use a large roasting pan with a rack (similar to one used for a turkey) and cook until internal roast temperature reaches 145 degrees, about 20-25 minutes. Remove roast from oven and allow to rest for 10 minutes. Before plating or slicing roast, sprinkle remaining diced Bella San Luci Sun Dried tomatoes and parsley over top.

Serves 6

Paul Brenner's Red Riding Hood's Sicilian Salmon Terrine

This can be served hot as a main dish or cold as a luncheon or appetizer.

The Loaf:

1 large can (approx. 15-oz.) pink salmon, drained and de-boned

1 cup Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Italian Herbs, drained and finely chopped

½ cup finely chopped mushrooms

½ cup finely chopped black olives

2 slices day-old white bread

¼ cup dry white wine or vermouth

3 eggs

1/4 cup fresh dill, finely chopped

1/4 cup fresh basil leaves, finely chopped (or 1 tsp dried)

1 tsp lemon juice

1 tsp lemon pepper

1 tsp. Herbamare seasoning salt (or use your favorite mild herb seasoning salt or celery salt)

Fresh ground black pepper to taste

 

Topping:

3/4 cup panko bread crumbs

Salt and pepper to taste

3 tbsp melted unsalted butter

 

Sauce (optional):

Use your favorite béarnaise, lemon dill or hollandaise sauce

Preheat oven to 350 degrees.

Prepare a loaf pan by spraying with olive oil cooking spray or spreading a light coating of olive oil on all inner surfaces. Optional: press parchment paper inside loaf pan to make removal simpler.

In a very large mixing bowl, stir together the salmon, Bella Sun Luci sun dried tomatoes, mushrooms, and black olives by hand until well blended. Remove crusts from the bread and soak in the wine for a minute before adding to the salmon mixture. Add remaining ingredients for the loaf and hand mix until very smooth. You can use a mixer on low for 30 seconds if the ingredients are not well-blended. Transfer the mixture to the loaf pan and spread down firmly into pan while flattening the top evenly.

Mix all of the ingredients for the topping and spread evenly over the loaf, creating approximately an even ¼ inch layer. If your loaf does not seem well covered by bread crumbs, make more of this mixture. Once evenly distributed, press firmly and flatly.

Bake 35 minutes. Breadcrumbs should be lightly golden brown. If not, cook 5-10 more minutes.

Let stand for 10 minutes. Transfer to serving dish by holding dish firmly over loaf pan and gently flipping it over. Slowly pull up loaf pan. If the pan has been prepared properly it should come off easily. If the loaf does not come out easily, cut servings directly from the pan.

If serving hot:

Serve slices about 1 inch thick. The loaf is flavorful and moist as it is but if you are serving hot you can be decadent and use a sauce, if you like.

If serving cold:

Remove from loaf pan. Let cool 10 more minutes then refrigerate at least 1 hour before serving. This can be prepared a day or two in advance but it's best to remove it from the pan first and then store in a separate well-sealed container, or tightly plastic-wrapped on a serving plate until ready to serve. You can serve with a cold lemon dill sauce or create a sauce by mixing ½ cup of mayonnaise with a teaspoon of dill relish and fresh ground pepper.

Tricia Bisson's Stuffed Turkey Breast

8 oz. sweet Italian sausage, removed from casing

5 oz. prosciutto, finely diced

1 cup chopped onions

1/2 cup diced green olives

1/2 cup kalamata olives

1 bunch of rosemary sprigs

2 tbsp minced garlic

2 tbsp chopped fresh sage or 2 tsp dried sage

Salt and freshly ground black pepper

1 cup Bella Sun Luci Sun Dried Tomatoes

5 oz. provolone cheese

1 (4-lbs.) boneless turkey breast

Extra-virgin olive oil, for drizzling

Kitchen twine

 

In a bowl combine the sausage, prosciutto, onions, olives, sun dried tomatoes, garlic, and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Sauté until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.

Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread a layer of provolone cheese on the turkey, then place the stuffing on top then place another layer of provolone cheese on top of the stuffing, roll the turkey around the stuffing. Wrap kitchen twine around the breast and tie tightly.

Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper along with sticking the rosemary sprigs an inch apart along the turkey breast. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.

Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.

Nadine Mesch's Mushroom & Toasted Pecan Stuffed Pork Tenderloins with an Alfredo Marsala Sauce

2 (1-lb) pork tenderloins

2 tbsp butter

1/2-lbs fresh mushrooms, chopped

1 onion, chopped

2 cloves garlic, minced

1 (6-oz.) box long-grain and wild rice mix, cooked according to package directions

1/4 cup  Bella Sun Luci Sun Dried Tomatoes, finely chopped

1 cup pecans, chopped, toasted

2 tbsp fresh basil, minced

1 tbsp olive oil

2 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

1 (10-oz) container refrigerated Alfredo sauce

2 tbsp Bella Sun Luci Sun Dried Tomatoes, finely chopped

3 tbsp Marsala wine

3 tbsp fresh basil, minced

 

Preheat oven to 425 degrees. Slice each tenderloin lengthwise, cutting to but not through the other side. Set pork aside.

Melt butter in large saucepan over medium heat. Add mushrooms, onions and garlic; cook until tender. Remove from heat. Stir in cooked long grain and wild rice, 1/4 cup sun dried tomatoes, toasted pecans and 2 tbsp basil. Set aside 3/4 cup of the rice mixture. Spoon the remaining rice into a 1 quart casserole; cover and set aside. Spoon the 3/4 cup rice mixture down the center of the pork tenderloins, spreading evenly. Close the tenderloins; secure with toothpicks.

In a small bowl, combine the olive oil, Italian seasoning, salt and pepper. Sprinkle over the tenderloins. Place the pork tenderloins on a rack in a  shallow roasting pan. Roast tenderloins, uncovered, for 25-27 minutes until meat thermometer reaches 155 degrees. Bake rice casserole alongside the tenderloins.

Meanwhile, while the tenderloins are roasting, in a medium saucepan, combine the Alfredo sauce, wine and 2 tbsp chopped sun dried tomatoes. Cook and stir over low heat until bubbly.

To serve: spoon the rice mixture onto a serving platter. Remove toothpicks from tenderloins. Slice tenderloins; arrange over rice mixture on platter. Serve with the Alfredo Sun Dried Tomato Marsala Sauce and sprinkle with minced basil.

Serves 6-8

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