Bistro von Brueck

Come on....it's beer bread. It's easy. No yeast required. Just mix the ingredients and bake. Cook Time: 45 minutes  Total Time: 1 hour  Yield: 1 loaf Grab a medium bowl.  Mix flour, sugar, baking powder, salt, and thyme.  Stir until no lumps remain. (Hard-learned tip: Measure flour by spooning it into the cup—don't scoop!) Pour in the beer.  Stir just until combined—overmixing makes tough bread. The batter will be thick. *Fun fact: The beer's bubbles give the bread lift.* Grease an 8×4-inch loaf pan.  Scrape the batter into it.  Smooth the top with a spatula. Step 4 Bake at 375°F for 40–45 minutes.  It's done when golden and crusty.  Let it cool 5 minutes before slicing. 3 Tasty Twists on Beer Bread Cheesy Jalapeño:: Fold in 1/2 cup shredded pepper jack and 2 diced jalapeños. Top with extra cheese. Rosemary Garlic:: Swap thyme for 1 tbsp fresh rosemary. Add 2 minced garlic cloves. Everything Bagel:: Skip the herbs. Use 2 tbsp Everything Bagel...

The bread is crispy & buttery. Inside: juicy beef and sweet onions mingled. The SECRET is in the ONIONS. It is all about those layers. Cook Time: 30 minutes Total Time: 45 minutes Yield: 4-6 servings Start by cooking your onions.  Slice them thin and add them to a hot pan.  Toss them with all those tasty seasonings.  Let them get soft and golden brown. Now, shape your ground beef into thin patties.  Make them about the size of your hand.  Cook them in a hot cast iron pan.  Give each side a nice char for great flavor. Layer cheese, a patty, and onions on rye bread.  Top it with another slice of bread. (A hard-learned tip: Let the cheese melt on the warm patty first. This keeps everything together nicely). Butter the outside of your sandwich.  Grill it in the pan until it is golden.  Flip it carefully to toast the other side.  You will hear that satisfying sizzle.

The ranch mix adds herby, garlicky notes you will devour. The pepperoncini peppers give a gentle, tangy kick. They cut through the rich gravy perfectly. The butter makes everything silky and rich. Cook Time: 2.5–6 hours Total Time: 2.5–6 hours Yield: 6 servings Grab your slow cooker.  Dump in the frozen meatballs.  Sprinkle the ranch and au jus mixes on top.  Do not stir them in yet. Pour the beef broth over everything.  Scatter the pepperoncini peppers on top.  Add the slices of butter. (A hard-learned tip: use real butter for the best flavor). Put the lid on your slow cooker.  Cook on low for 5-6 hours.  Or cook on high for 2.5-3 hours.  The meatballs will be tender and full of flavor. Spicy Kick: Add a spoonful of the pepperoncini juice. It gives the sauce a real zing. Hawaiian Twist: Use pineapple chunks instead of peppers. It makes a sweet and tangy glaze. Italian Style: Swap ranch mix for Italian dressing mix. Top with mozzarella cheese at t...

It combines Italian-American pizza with easy Mexican-style tortillas. The crispy tortilla holds the melty cheese inside. Savory pepperoni and garlic add a real flavor punch. Cook Time: 10 minutes Total Time: 15 minutes Yield: 2 servings Heat your broiler and a skillet.  Add oil and one tortilla.  Spread on sauce and garlic.  Top with cheese, pepperoni, and seasoning.  (Hard-learned tip: Use pre-shredded cheese for even faster prep). Place the second tortilla on top. Cook until the bottom is golden brown. The cheese inside will start to melt. Be patient for that perfect color. Time for the tricky flip.  Use a plate to turn it over.  Slide it back into the hot skillet.  Now add the rest of your toppings. Put the whole skillet under the broiler.  Broil until the cheese bubbles.  The pepperoni will get nice and crispy. This only takes about two minutes. Take it out carefully.  Garnish with fresh parsley for color.  Let it cool for a min...

Big fat burritos stuffed with seasoned beef, rice, beans, guac, creamy chipotle sauce and plenty of melted cheese. Prep Time: 10 minutes  Cook Time: 10 minutes  Total Time: 20 minutes  Servings: 4 Ingredients 4 burrito sized tortillas (gluten-free for gluten-free), warmed 1 pound barbacoa ground beef (or taco seasoned beef), warmed 1 cup cooked rice 1 cup cooked beans 1 cup cheese, shredded 1/2 cup guacamole 1/2 cup chipotle sauce Directions Assemble the burritos, optionally toast, and enjoy! Option: Use your favourite burrito fillings!

The base of the dip is plenty of cheese including: cream cheese, mozzarella, and parmesan, along with sour cream and mayonnaise. Then add pineapples. Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 Ingredients 4 ounces cream cheese, room temperature 1 cup mozzarella cheese, shredded 1/4 cup parmigiano reggiano (parmesan cheese) 1/2 cup sour cream 1/4 cup mayonnaise 1 cup pizza sauce (link) 1/2 cup pineapple 4 ounces ham, finely diced 1/4 cup red onion, sliced or diced (optional) Directions Mix everything, place in a baking dish and bake in a preheated 350F/180C oven until the sides are bubbling and the top is golden brown, about 20-30 minutes. Option: Add 1/4 cup cooked and crumbled bacon! Option: Sprinkle a pinch of oregano on top. Option: Sprinkle a pinch of red pepper flakes on top. Option: Double the recipe! Option: This dip is also good unbaked, just mix all of the room temperature ingredients and enjoy! Slow Cooker: Mix everything, ...

Hey, it's just a classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that is grilled until the cheese has melted and the rye bread is crispy and golden brown. Prep Time: 5 minutes  Cook Time: 5 minutes  Total Time: 10 minutes  Servings: 1 ingredients 1 tablespoon salted butter, room temperature 2 slices rye bread (gluten-free for gluten-free) 1/2 cup swiss cheese, shredded (or 2 slices), room temperature 2 ounces cooked corned beef, sliced or shredded, warm 2 tablespoons sauerkraut, squeezed and drained, coarsely chopped 1 tablespoon russian dressing (or thousand island dressing) directions Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the corned beef, sauerkraut, dressing, the remaining cheese and finally the other slice of bread. Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melt...

Smashed chickpea and avocado sandwiches with the fresh, bright and summer-y hit of fresh basil pesto. Prep Time: 10 minutes  Total Time: 10 minutes  Servings: 4 Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1 avocado 1/4 cup basil pesto 2 tablespoons green or red onion, finely sliced or diced 1 tablespoon lemon juice salt to taste 8 slices bread (optionally lightly toasted) 1 large tomato, sliced 1 cup baby spinach or arugula or other greens Directions Smash/mash the chickpeas and avocado with a potato masher or a fork, mix in the pesto, onion, lemon juice and salt to taste. Assemble the sandwiches and enjoy!

Quick, easy and tasty burgers with all of the flavours of taco night tacos. Prep Time: 10 minutes  Cook Time: 10 minutes  Total Time: 20 minutes  Servings: 4 Ingredients 1 1/4 pounds ground beef 2 tablespoons taco seasoning (or one packet) 4 slices cheddar cheese 4 buns 4 leaves lettuce 1 large tomato, sliced 1/2 cup guacamole 1/2 cup salsa Directions Mix the taco seasoning into the ground beef. Form into 4 patties 3/4 inches thick and press your thumb into the middle to form a depression on top prevent bulging. Grill over medium-high heat until cooked through, about 3-5 minutes per side. Top with cheese and let it melt before removing from the grill. Assemble the burgers and enjoy! Option: Use your favourite taco filling in the burger! Option: You can either grill, pan fry or broil the burgers!

Burgers with fresh mozzarella, tomatoes with plenty of garlic, onions, basil and a splash of balsamic vinegar. Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes  Servings: 4 Ingredients For the burgers: 1 pound ground beef (or chicken or turkey or pork) 1/4 cup onion, grated 4 cloves garlic, chopped 2 tablespoons basil, thinly sliced 1 teaspoon oregano salt and pepper to taste 4 slices (fresh) mozzarella cheese 4 buns (gluten-free for gluten-free) For the tomatoes: 2 cups tomatoes, seeded and diced 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 2 cloves garlic, minced/grated 2 tablespoons red onion, finely diced 2 tablespoons basil, thinly sliced salt and pepper to taste Directions For the burgers: Mix the beef, onion, garlic, basil, oregano, salt and pepper, and form 4 patties. Cook the patties by grilling, or pan frying, or broiling, until cooked through, about 3-5 minutes per side. Place the mozzarella on top and let it melt. Assem...

Just make this. It's awesome. Enough said. Yield: 12 servings Prep: 35 min Cook: 1 hour 30 min Ingredients 1 tablespoon garlic salt 1 tablespoon minced chives 1-1/2 teaspoons paprika 1-1/2 teaspoons pepper 1/2 teaspoon salt 24 chicken drumsticks 1/2 cup canola oil 1 can (8 ounces) crushed pineapple 1/2 cup water 1/4 cup packed brown sugar 1/4 cup Worcestershire sauce 1/4 cup yellow mustard 4 teaspoons cornstarch 2 tablespoons cold water Directions Preheat oven to 350°.  Mix the first 5 ingredients; sprinkle over chicken.  In a large skillet, heat oil over medium-high heat.  Brown drumsticks in batches.  Transfer to a roasting pan. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken.  Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp. Remove drumsticks to a platter; keep warm.  Transfer cooking juices to a small saucepan; skim off fat....

My bread bomb is essentially stuffed pizza dough. It falls into the stromboli, calzone, or panzarotti category because it uses pizza dough and similar toppings to pizza (which can be anything, right?), but the toppings become fillings when the dough is wrapped around them. It's most similar to stromboli because it's rolled up like a pinwheel. BREAD INGREDIENTS: 1/2 pound chopped bacon 1 cup chopped onion 1 pound lean ground beef 1 tbsp steak seasoning 1 (13.8 ounce) pizza dough (you can also use Pillsbury pizza dough in the roll) 1 ½ cups grated cheddar jack cheese 1 cup grated cheddar cheese BREAD INSTRUCTIONS: Preheat the oven to 425°.  In a large skillet over medium-low heat cook bacon until crisp.  Remove the bacon from the pan, set aside and drain most of the grease.  In the same skillet on medium high heat, add the onions and ground beef and cook until onions are soft and the meat is cooked through.  Drain excess grease from the pan.  Over medium low heat,...

This bacon broccoli pasta bake is a comforting pasta casserole with smoky bacon, 2 types of cheese, and a pop of color from broccoli. There's very little hands-on time, so it's suitable for a weeknight. Prep Time: 10 mins Cook Time: 55 mins Stand Time: 5 mins Total Time: 1 hr 5 mins Servings: 6 Ingredients 6 slices bacon 1 cup broccoli florets, cut into small pieces 2 cups dried protein pasta 1 1/2 cups high protein milk, or more as needed 1 cup chicken bone broth 1 (8 ounce) container pub cheese 1 cup shredded Cheddar cheese 1/4 cup unsalted butter 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 375 degrees F (190 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels. Crumble when cool enough to handle. Place broccoli in a microwave-safe bowl with a small amount of wat...

These jalapeno twists are made from puff pastry sheets filled with bacon, cream cheese, Cheddar, and jalapenos, sliced into strips, twisted, and baked. Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 10 to 12 Ingredients 1 pound bacon 2 sheets frozen puff pastry, thawed according to package directions 1/2 (8 ounce) package cream cheese, softened 8 ounces Cheddar cheese, shredded 2 jalapenos - seeded, quartered, and sliced, or more to taste 1 large egg, beaten Directions Preheat the oven to 400 degrees F (200 degrees C).  Line a rimmed baking sheet with parchment. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.  Chop bacon when cool enough to handle. Lightly flour a work surface, and roll out each pastry sheet until folds are smoothed out. Place one pastry puff sheet on the prepared baking sheet.  Spread cream cheese in a thin layer over past...

This Italian sushi, or prosciutto rolls if you like, are trending and are nothing more than Italian favorites wrapped in prosciutto to resemble a sushi roll. They make a delicious, easy appetizer. Prep Time: 10 mins Total Time: 10 mins Servings: 2 Ingredients 3 slices prosciutto 15 basil leaves 3 Roma tomatoes, sliced ground black pepper to taste 3 slices provolone cheese balsamic vinegar, as needed Directions Lay a piece of parchment on a work surface. Lay 3 slices of prosciutto on the paper, making sure each piece slightly overlaps the other. Cover prosciutto with basil leaves, about 5 leaves per slice. Layer tomatoes on top of basil. Season with pepper. Tear provolone cheese into pieces, then lay on top of tomatoes. Drizzle with balsamic vinegar. Starting from the bottom edge, gently roll prosciutto upwards into a cylinder. Wrap roll in the parchment, compressing it slightly so that it holds together. Refrigerate the roll until ready to serve. Slice the roll into even pieces and rem...

This Viking stew, made with meat, berries, mushrooms, plenty of fresh herbs, and root vegetables typically available to the Vikings, is a seemingly primitive dish with a remarkably sophisticated flavor. It works with any meat, so if you cannot hunt for wild boar, do not be dismayed—you can still make it! Ingredients 4 1/2 pounds boneless pork shoulder roast, cut into 2- to 3-inch chunks 3 teaspoons kosher salt, or to taste 1/4 cup honey 1 cup fresh blackberries, or other fresh berries 2 tablespoons lingonberry jam 6 cups cold water 3 cloves garlic, peeled 1 teaspoon dried thyme 1 teaspoon ground coriander 1 yellow onion, cut into large dice 2 leeks, washed thoroughly, cut into 1-inch pieces 10 large brown mushrooms, halved 1 small green cabbage, cut into 1-inch pieces 3 large carrots, peeled and cut into 2-inch pieces 2 fennel bulbs, halved and cut into 1/4-inch strips 1/4 cup torn cilantro leaves 1/4 cup chopped fresh dill 2 tablespoons fresh thyme leaves Directions Add pork to a larg...

A miniature take on a classic recipe favorite. Ingredients 2 pounds lean ground beef 1/2 cup Progresso™ Italian-style bread crumbs 1 package French onion soup mix (optional) Salt and pepper to taste 1/2 cup ketchup, plus more for topping if desired 1 egg Instructions Preheat oven to 325°F. In a large bowl, mix together ground beef, breadcrumbs, French onion soup mix, salt, pepper, ketchup and egg.  Mix with a spatula or by hand to combine thoroughly. Using an ice cream scoop, place large scoopfuls of the beef mixture into lightly greased muffin tin cups.  The mixture should dome slightly over the cups (and you should be able to fill at least 10 of the cups). Bake for about 40 minutes; after 30 minutes, drizzle extra ketchup on top of the meatloaves if desired.  Bake until beef reaches a temperature safe for consumption and is a deep brown. Remove from oven and let rest 5 minutes before removing with tongs or a spoon.

These Mini Shepherd's Pies are simple, tasty and are beggin' to be added to your to-do list. Ingredients 2 whole large potatoes, plus cream for mashing 1/2 lb lean ground beef 1 teaspoon steak seasoning 1 tablespoon Muir Glen™ organic tomato ketchup 1 teaspoon Worcestershire sauce 1/3 cup frozen vegetables (peas, carrots or mixed) 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet Instructions Preheat oven to 375°F.  Lightly spray 12 standard muffin cups with non-stick cooking spray. Peel and quarter potatoes and boil in salted water until tender (about 15 minutes). While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat.  Add ground beef and steak seasoning and cook until browned, occasionally using a spoon to break up the meat. Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through.  Taste for seasoning and add salt or pepper as necessary.  Remove from heat and ...

Make these. Just make them. They're fast and easy. Ingredients Lemon Aioli 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon soy sauce 1 teaspoon finely chopped garlic Crab Cakes 1 lb refrigerated pasteurized lump crabmeat, cleaned 1 cup Progresso™ plain panko crispy bread crumbs 1/4 cup mayonnaise 2 green onions, thinly sliced, whites and greens separated 5 teaspoons chile garlic sauce 2 eggs, beaten 2 tablespoons olive oil Instructions In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving. In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs.  Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick.  Cover and refrigerate at least 10 minutes but no longer than 4 hours. In 12-inch nonstick skillet, heat oil over medium heat until hot.  Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (...

Treat your taste buds to this delicious, light, and summery Gluten-free Lemon Blueberry Bread with Glaze. Fresh blueberries and lemons are bright and glorious combination when baked into a loaf of bread and drizzled with a lemon glaze. Perfect for easy breakfasts, quick snacks, or dessert. Ingredients ¾ cup cane sugar ⅔ cups milk of choice, dairy or non-dairy 2 large eggs ¼ cup avocado oil (may substitute melted coconut oil or melted butter) ¼ cup fresh lemon juice (about 1–1 1/2 medium lemons) 2 tablespoons lemon zest (about 1–1 1/2 medium lemons) 1 teaspoon pure vanilla extract 2 ¼ cups gluten-free flour blend (340-360 grams) (this recipe has been tested with Bob's Red Mill 1-to-1 and King Arthur Measure for Measure 2 teaspoon baking powder ½ teaspoon fine salt 1 – 1 ¼ cup fresh or frozen blueberries Optional: thin lemon slices for the top of the bread For the Lemon Glaze: ¼ cup powdered sugar 1 ½ teaspoons fresh lemon juice Instructions Preheat the oven to 350℉.  Line a 9×5 loaf...

The ultimate quick and easy appetizer that doubles as a hearty, Whole30-friendly weeknight meal when served over spaghetti squash or cauliflower rice. Ingredients For the Meatballs: 1 lb. ground chicken (may substitute ground turkey or ground pork) 1/4 cup almond flour 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1/8 tsp. black pepper 2 tsp. dried parsley (may substitute 1½ Tbsp. fresh parsley) For the Sauce: 1 8-ounce can crushed pineapple 1 bottle (8.5 ounces) Primal Kitchen Classic BBQ Sauce (may substitute 1 cup BBQ sauce of choice) 3/4 cup chicken or turkey broth (Homemade or store-bought) Optional Garnish: Sliced green onions and or chopped parsley Instructions For the Sauce: In a large skillet, combine crushed pineapple (and its juice), BBQ sauce and broth.  Bring to a vigorous simmer, stirring occasionally. Reduce heat slightly and allow to simmer while you make the meatballs. For the Meatballs: Preheat oven to 350℉.  Line a large rimmed baking sheet with ...

This is awesome. Just try it. It's easy. Ingredients For the Carrot Fries: 1 ½ lbs carrots, peeled and cut into matchstick (¼-½-inch thick) 1 tablespoon avocado oil 1 tablespoon cornstarch* (omit for Whole30) ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon dried thyme ¼ teaspoon pepper ½ teaspoon fine salt Flakey salt and fresh thyme for garnish For the Dijon-Thyme Aioli: ¼ cup mayo 1 tablespoon dijon mustard 1 tablespoons fresh thyme leaves (½ teaspoon dried thyme) ½ teaspoon garlic powder ¼ teaspoon onion powder Dash of black pepper Instructions Preheat the oven to 425℉.  Line 2 large baking sheets with parchment paper and set aside. In a large bowl combine the carrot sticks, oil, cornstarch, garlic, onion, thyme, and pepper (not the salt).  Toss to combine well. Spread carrot fries out over the two baking sheets making sure they are not touching one another. Bake for 25-35 minutes, flipping the carrots at the 15-minute mark.  After flipping, place in the ov...

An easy and decadent appetizer, perfect for holidays or gatherings of all types. We love to serve these warm sautéed mushrooms over creamy burrata with a glass of Oregon Pinot Noir. A simple recipe that impresses the taste buds. Ingredients 1 tablespoon extra-virgin olive oil (plus more for drizzling) 8 to 10 ounces fresh mushrooms, coarsely diced (any variety, or a mix) 3 garlic cloves, minced (1 tablespoon) 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried rosemary) 2 tablespoons Erath Pinot Noir wine or another red wine, or apple cider vinegar ½ teaspoon coarse sea salt ¼ teaspoon ground black pepper 1 8-ounce ball burrata Sourdough bread toasts, or gluten-free bread or crackers for serving Instructions In a large nonstick or enamel-coated skillet over medium-high heat, heat 1 tablespoon of olive oil.  When the oil is shimmering, add the mushrooms and sauté until tender and mushrooms release their water, 7-10 minutes. Stir the garlic, rosemary, and red wine into the...

A delicious dinner in one recipe provides protein and veggies in a cozy serving. The topping of creamy garlic mashed potatoes makes every bite of this comfort food dinner so good. Ingredients For The Cottage Pie: 2 lbs lean ground beef (can sub ground turkey, ground lamb, or a mix) 1 small onion, chopped (1 cup) 1 ½ cups frozen peas and carrots (1 10-ounce bag) 1 cup frozen corn 6 garlic cloves, minced (2 tablespoons) 1 tablespoon Worcestershire sauce* 1 tablespoon apple cider vinegar 2 teaspoons dried thyme 2 teaspoons dried rosemary, crushed 1 teaspoon fine salt ¼ cup all-purpose flour* 2 cups beef broth (may sub chicken broth or vegetable broth) For The Garlic Mashed Potatoes: Water and salt 2 lbs russet potatoes (about 5 small-medium), peeled and chopped 3 tablespoons olive oil 6 garlic cloves, minced (2 tablespoons) ½ teaspoon fine salt ¼ teaspoon black pepper ½ to 1 cup beef broth or beef stock (or use chicken broth or vegetable broth) ⅓ cup minced fresh chives or fresh thyme Ins...

Creamy potatoes, leeks, bacon, herbs, and broth blend into a velvety soup that's both satisfying and nourishing. With just 15 minutes of prep, this potato leek soup is wholesome, budget-friendly, and the perfect comfort dish for any night.  Ingredients 4–5 strips slices bacon, chopped 1 large leek, thinly sliced (white and light green parts only; about 2–3 cups) 2 celery ribs, finely diced (about ⅓ cup) ½ medium yellow onion, diced (about 1 cup)* 5 cloves garlic, minced ¾ teaspoon dried thyme (or 2 teaspoons fresh thyme leaves) ½ teaspoon dried parsley (or 1 tablespoon fresh parsley) ½ teaspoon salt, plus more to taste 2 lbs. red or Yukon gold potatoes (or a mix), cut into ¼–½-inch cubes with skin still on 3 cups chicken or vegetable broth, divided** Optional: Chopped parsley and/or chives, fresh cracked black pepper, or red pepper flakes Instructions Stovetop Directions: Place a large pot or Dutch oven over medium-high heat. When the pot is hot, add the chopped bacon and cook, sti...

This soup delivers nourishment and great taste in every bite. Combine a variety of delicious veggies with ground beef, fire-roasted tomatoes, broth, and perfect seasonings for a healthy comfort soup that has been loved by thousands. Ingredients 1 lb. lean ground beef 1 medium yellow onion, diced (~2 cups) 1 green bell pepper, diced (~1 cup) 6 garlic cloves, minced 10 oz. (1 large) sweet potato (or butternut squash), peeled and cubed (~2 cups) 10 oz. (2-3) Yukon gold potatoes, cubed (~2 cups) 2 medium carrots, diced (~1 cup) 2 ribs celery, diced (~1 cup) 2 (14-oz.) cans fire-roasted diced tomatoes 1 (6-oz.) can tomato paste 1 quart (4 cups) low-sodium beef broth + additional if needed (we like using bone broth) 1 ½ tablespoons Italian seasoning 1 teaspoon sea salt (plus more to taste) ½ teaspoon black pepper 8 oz fresh green beans, cut into 1-inch pieces (can also use frozen green beans) 2 cups chopped and packed kale, tough stems removed (optional) Instructions In a large skillet over ...

This delicious stovetop soup is a perfect combination of creamy white beans, flavorful ham, veggies, and everyday seasonings. It can be made with canned or dry beans and is a great use for leftover ham. Add a leftover ham bone if you have one. Ingredients 1 tablespoon olive oil 1 large yellow onion, diced (~ 2 cups) 3 stalks celery, diced (~ 1 cup) 3 medium-large carrots, diced (~1 ½ cups) 3 garlic cloves, minced (1 tablespoon) 1 tablespoon Italian seasoning 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth) 2 bay leaves 1 ham hock/ham bone (optional – see notes)* 20–24 ounces (about 4 cups) chopped or pulled cooked ham pieces* 3 15-ounce cans Great Northern beans, drained and rinsed 5 ounces fresh baby spinach leaves (may use chopped kale) 1 tablespoon apple cider vinegar Instructions In a Dutch oven over medium heat, heat the oil.  Add the diced onion, celery, carrots, garlic, and Italian seasoning; saute until the onions are translucent, about 5 minutes. Add the ...

Quick, easy, and budget-friendly, this healthy taco casserole is made with all your favorite Mexican-inspired ingredients for the ultimate family-friendly comfort food. Ingredients Cooking spray 1 lb. lean ground beef (we use 90/10) ½ medium onion, diced 1 small bell pepper, diced 2 small zucchini, diced 3 cloves garlic, peeled and minced (may substitute a scant ½ tsp garlic powder) 2 Tablespoons homemade taco seasoning (or store-bought) 1 (14-oz.) can fire-roasted diced tomatoes 1 (6-ounce) can tomato paste 2 ¾ cups beef broth ½ cup frozen corn 1 (15-oz.) can black beans, drained and rinsed 1 cup uncooked long-grain white rice (such as American long-grain, basmati, or jasmine rice) 1 ½ cups (6 ounces) shredded cheddar cheese or Monterey jack cheese, divided Optional toppings: Salsa, diced avocado, sour cream, fresh cilantro, lime wedges, pickled jalapeños, etc. Instructions Preheat the oven to 375°F.  Spray a 9×13-inch baking dish with cooking spray and set aside. Place a large sk...

On the table and ready to devoured in just 30 minutes, this flavor-packed mash-up of Buffalo chicken and enchiladas hits the spot every time. Ingredients Cooking oil and spray Diced zucchini Diced bell pepper Green onions Cooked, shredded chicken Buffalo sauce – this one is a team favorite but you can also make your own Chili powder Ground cumin Garlic powder Diced green chiles – found in the international aisle of your grocery store in mild or hot Red enchilada sauce – may use canned or jarred sauce or make your own Pinto beans – canned and drained are quick and easy. May sub black beans if desired Monterey Jack cheese – May sub cheddar cheese Corn tortillas – May sub flour tortillas but we liked the flavor and texture of corn best when testing this recipe Optional toppings for serving – ranch dressing, green onions, cilantro, crumbled blue cheese. Instructions Place a large skillet (or lidded cast iron casserole dish) over medium-high heat.  Spray with cooking spray then add the ...

Uncle Bob was right when I talked to him: I need to post this awesome recipe. Not only is it fun & easy to make, but it's also DAMN TASTY. Ingredients 75g good-quality dark chocolate, coarsely chopped 1.5 tbsp brandy 1 egg separated 1/3 cup heavy cream Instructions

Everyone's FAVORITE appetizer easily made at home with half the calories and fat – it's healthier and tastier of course! Yield: 6 servings  Prep: 15minutes Cook: 10minutes Total: 25minutes Ingredients 1 cup vegetable oil 1 ½ cups Panko* 1 tablespoon Italian seasoning ½ teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 1 (9-ounce) package refrigerated four cheese ravioli* ½ cup all-purpose flour 2 large eggs ½ cup marinara sauce ¼ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves Instructions Heat vegetable oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside. Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes.  Transfer to a paper towel-lined plate. S...

Everyone's favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size. Yield: 30 muffins  Prep: 15minutes Cook: 10minutes Total: 25minutes Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal ½ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk ½ cup 1 stick unsalted butter, melted ⅓ cup sugar 2 large eggs 6 beef franks, cut into 1-inch pieces Instructions Preheat oven to 375 degrees F.  Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt.  In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center.  Place into oven and bake for 8-10 minutes, or until golden brown. Remove from oven and cool on a wire rack.

The most amazing tater tots ever, baked to crisp bacon-perfection. It's so good, you'll want to double or triple the recipe. Yield: 8 servings  Prep: 15minutes Cook: 25minutes Total: 40minutes Ingredients 2 cups frozen tater tots, at room temperature 4 slices bacon, quartered 1 ounce sharp cheddar cheese, cut into 1/4-inch squares ¼ cup brown sugar, packed 1 tablespoon chopped fresh parsley leaves Instructions Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or a silicone baking mat; set aside. Working one at a time on a flat surface, place a tater tot on a piece of bacon.  Gently cut a slit down the center of each tater tot, adding a cheese square into the opening. Wrap each tater tot in bacon, securing with a toothpick if needed.  Repeat with remaining bacon pieces, tater tots and cheese squares. Dredge each tater tot in brown sugar, pressing to coat. Place tater tots seam side down onto the prepared baking sheet.  Place into oven and b...

The easiest, cheesiest fries you will ever make in foil packets right in the oven. And they're much healthier than the fried kind. Yield: 4 servings  Prep: 10minutes Cook: 40minutes Total: 50minutes Ingredients 2 tablespoons olive oil 4 cloves garlic, minced ½ teaspoon crushed red pepper flakes, or more, to taste Kosher salt and freshly ground black pepper, to taste 1 pound red potatoes, cut into 8 long wedges 1 cup shredded sharp cheddar cheese 2 tablespoons sour cream 2 tablespoons chopped fresh chives Instructions Preheat oven to 400 degrees F.  Line a baking sheet with foil. In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt and pepper, to taste. Place potato wedges onto prepared baking sheet and fold up all 4 sides of the foil.  Spoon the olive oil mixture over the potatoes.  Fold the sides of the foil over the potato wedges, covering completely and sealing the packet closed. Place into oven and bake until tender, about 30-35 minutes.*...

These cheesy 5-ingredient pizza roll-ups come together so quickly and easily without the fuss. Perfect for snacking or game day. Yield: 8 servings  Prep: 10minutes Cook: 10minutes Total: 20minutes Ingredients 1 8-ounce tube crescent rolls ½ cup mini pepperonis 4 string cheese sticks, halved 2 tablespoons unsalted butter, melted ½ teaspoon Italian seasoning Instructions Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Remove rolls from the can, separating them into eight triangles.  Top each triangle with 1 tablespoon mini pepperonis and a halved cheese stick. Starting with the wide end, roll up each triangle, tucking the ends underneath.  Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes. In a small bowl, whisk together butter and Italian seasoning. Serve crescent rolls immediately, brushed with butter mixture.

The easiest potatoes you can make right in the crockpot – perfectly tender, flavorful and cheesy. Yield: 8 servings  Prep: 15minutes Cook: 8hours 15minutes Total: 8hours 30minutes Ingredients 6 slices bacon 3 pounds red potatoes, chopped 1 ½ cups shredded cheddar cheese, divided 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste 2 tablespoons chopped chives Instructions Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil. Spread bacon in a single layer onto the prepared baking sheet.  Place into oven and bake until brown and crispy, about 12-14 minutes.  Let cool before crumbling; set aside. Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray.  Place a layer of potatoes evenly into the slow cooker.  Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese. Cover potatoes with aluminum foil.  Cover and cook ...

The best crowd-pleasing chicken bites wrapped in crisp-tender bacon and smothered in a smoky-sweet BBQ sauce. Yield: 8 servings  Prep: 15minutes Cook: 15minutes Total: 30minutes Ingredients 1 2-ounce pouch KC Masterpiece® Original BBQ Sauce Mix & Dry Rub ¾ cup pineapple juice 1 tablespoon Sriracha 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 8 slices bacon, cut into thirds ¼ cup brown sugar, packed 2 tablespoons chopped fresh chives Instructions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a small bowl, combine together KC Masterpiece® Original BBQ Sauce Mix & Dry Rub, pineapple juice and Sriracha; set aside. Working one at a time, wrap each chicken in a piece of bacon. Dredge each chicken in the brown sugar, pressing to coat. Place chicken seam side down onto the prepared baking sheet, using toothpicks to secure if needed. Place into oven and bake for 15 minutes, brushing barbecue sauce...