Fire Up the Grill This Father’s Weekend, We’ve Got Just what Dad Ordered!


Father’s Day is just around the corner and BELLA has just what dad wants to chow on.

Thanks to Sutter Home’s #SweetOnSpice recipes, you can totally thank us later!

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Fiery Italian Chicken Skewers by Host the Toast/Sutter Home

Serves: 2-4


1/3 cup toasted pine nuts

1 1/2 cups sliced roasted red peppers

5 hot cherry peppers, stemmed and seeded, or to taste

1 cup packed fresh basil leaves, plus more to serve

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 tablespoon paprika

Extra virgin olive oil, as needed

Salt and freshly ground black pepper

10 boneless, skinless chicken thighs, cut into chunks

1 large red onion, cut into wedges

1 large red pepper, stemmed, seeded, and cut into chunks

Lemon wedges, to serve

Chilled Sutter Home Moscato, to serve


In the bowl of a food processor, combine the toasted pine nuts, roasted red peppers, hot cherry peppers, basil, garlic, Parmesan, and paprika. Process until well-combined. Stream in olive oil until the pesto reaches a thin enough consistency to coat the chicken as a marinade. Season with salt and pepper and adjust ingredients as needed– I like to include extra hot cherry peppers so that that fiery flavor shines through in the skewers, but you should add to your own tastes. Transfer half of the pesto to a large freezer bag and reserve the rest for later.

Add the chopped chicken thighs to the freezer bag of pesto. Seal, then use your hand to massage the pesto all over the chicken thighs to ensure that they are evenly coated. Refrigerate for at least an hour.

Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn’t stick.

Thread the chicken cubes, red onion, and red pepper onto metal skewers. If using wooden skewers, be sure to pre-soak them in water first for at least an hour to prevent them from catching fire. Brush the chicken with the reserved pesto.

Grill until the chicken reaches an internal temperature of 165°F, about 4-5 minutes per side. Serve warm with basil, lemon wedges, and chilled Sutter Home Moscato.

Shrimp and Scallop Aguachile by Chicano Eats/Sutter Home

Serves: 6-8

Ingredients for Aguachile sauce and shrimp:

1/2 lb medium sized shrimp, shells removed, deveined and butterflied

1/2 lb medium sized scallops, thinly sliced crosswise

1 ½ cup lime juice

1 tsp salt

¼ cup reserved lime juice

1/4 cup clamato juice

1 tsp soy sauce

1 tsp Worcestershire sauce

1/4 tsp Salsa maggi

1 garlic clove

½-1 serrano pepper (customize to spice preferences)

1/4 tsp onion powder

Ingredients for the garnish:

½ large cucumber, thinly sliced

avocado, sliced (optional)

cup grape tomatoes, sliced in half

¼ cup red onion, thinly sliced

½ serrano pepper, sliced

Sea salt

Cracked Black Pepper


In a large bowl, add in the shrimp and scallops and pour in the lime juice and sprinkle in the salt, making sure everything is submerged in the lime juice.

Cover the bowl with saran wrap and place in the fridge.

If you prefer a more raw aguachile, cook your seafood in the lime juice for 15-20 minutes. If you want your seafood to be fully cooked through, leave it in the lime juice for 40-45 minutes or until the shrimp turn pink and the scallops are opaque.

After the seafood has cooked in the lime juice, reserve 1/2 cup of the lime juice and drain the rest.

In a blender, blend in the reserved 1/2 cup lime juice, clamato, garlic, soy sauce, Worcestershire sauce, salsa maggi, serrano chile and onion powder. Blend until smooth and strain into a measuring cup.

In a large serving dish, lay down your cucumber on the outside perimeter of your dish. Arrange your shrimp butterfly side down with half of the head end on the cucumber and the tail end on the dish. Arrange your scallops on top of the tail end of the shrimp leaving a hole in the middle of the dish.

Take your sauce and slowly pour half of it into the center of the dish, and drizzle the rest over your seafood. Arrange the tomatoes in the center of the dish.

Top with red onion, sliced serrano and a pinch of sea salt. Serve with tostadas and saltines

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.


Roasted Chili Cheese Tart by A Dash of Sanity/Sutter Home

Serves: 6


1 puff pastry sheet

2 poblano peppers

4 ounces Gruyere cheese shredded

1/4 cup roasted tomatoes or red peppers in oil, optional from deli section in store


Roasted Chiles

Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes.

Remove from the oven and place in a bowl and cover for 10 minutes.

Once the peppers have set, cut top off and remove stem and seeds.

Then gently pull of the skin. Cut the pepper into thin slices.


Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.

Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet. Making sure to cover it all evenly. Top with peppers and tomatoes.

Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy.

When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.

You can add salt and pepper if you feel that you need it, but I think the Gruyere cheese is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.

Pair with a sweet wine like Sutter Home’s Moscato or Pink Moscato.

Simple Spicy Key Lime Shrimp by A Few Shortcuts/Sutter Home

Serves: 4-6 


1 pound shrimp, peeled and deveined

1/4 cup key lime juice

3-4 tbsp olive oil

1 tsp garlic salt

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp paprika

1/4 tsp black pepper

1/4 tsp red pepper flakes

Sutter Home White Zinfandel (for serving)

Dipping Sauce (optional)

1/2 cup sour cream

3 tbsp lime juice

2 tbsp fresh cilantro diced

dash of salt to taste


In a small bowl whisk together the olive oil, spices, and key lime juice to form a marinade.

Toss shrimp in the marinade to coat and allow them to sit for at least 10 minutes.


Preheat your skillet over medium heat. Sautee your shrimp for 2 – 3 minutes on each side until they are pink and no longer opaque.


You may also choose to grill these on medium heat.

Place shrimp on skewers and cook for about 2 minutes on each side until no longer pink.


Serve these warm with a nice side salad or pasta and a glass of Sutter Home White Zinfandel Wine.

Cut the spice with a delicious Cilantro sour cream dipping sauce.

Whisk the dipping sauce ingredients together and serve alongside the shrimp.


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