Bistro von Brueck

Make this flavor-packed meal in less than 30 minutes. Serve with pita and a green salad on the side. Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 8 servings Yield: 8 kabobs INGREDIENTS Beef Kofta Kabobs: 1 pound ground beef 1/4 cup minced yellow onion 1/4 cup chopped fresh parsley 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 8 (6-inch) bamboo skewers, soaked in water Tzatziki: 1 cup plain greek yogurt 1/2 cup grated cucumber, squeezed dry with paper towels 1 clove garlic, minced 1 teaspoon lemon juice 1/4 teaspoon dried dill 1/4 teaspoon kosher salt DIRECTIONS Gather the ingredients. Place ground beef, onion, parsley, 2 cloves minced garlic, cumin, coriander, salt, black pepper, and cinnamon in a large bowl.  Mix until evenly combined. Divide mixture into 8 portions and form into oval-shaped patties around the skewers, making sure the point of ...

This Mini Philly Cheesesteak recipe captures everything I love about the classic. Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 12 Yield: 48 sandwiches Ingredients Cheese Sauce: 2 tablespoons butter, or as needed 2 tablespoons all-purpose flour, or as needed 1 cup cold milk 2 ounces shredded provolone cheese, or more to taste 1 pinch ground nutmeg 1 pinch cayenne pepper salt to taste Mini Cheesesteaks: 1 (12 ounce) skirt steak salt and freshly ground black pepper to taste 3 tablespoons olive oil, divided, or as needed ¼ cup water ⅓ cup diced onion ⅓ cup diced sweet peppers 2 baguettes, or as needed, cut into 48 1/2-inch thick slices ¼ cup shredded provolone cheese, or as needed Directions Preheat the oven to 400 degrees F (200 degrees C).  Line baking sheets with aluminum foil. Make sauce: Melt butter in a skillet over medium-high heat.  Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute...

This twist on the Philly classic is made with shaved ribeye, American cheese, and chopped onions. Everything is wrapped up in a large egg roll wrapper before being fried to perfection! Prep Time: 25 mins Cook Time: 5 mins Total Time: 30 mins Servings: 4 Servings Yield: 8 egg rolls Ingredients 1 tablespoon extra-virgin olive oil 1 white onion, chopped 12.5 ounces shaved ribeye meat garlic powder salt and freshly ground black pepper, to taste 1 (14 ounce) package large egg roll wrappers 4 slices white American cheese, cut in half 2 large eggs, beaten 2 cups oil for frying, or as needed Dipping Sauce: 1/4 cup ketchup 1/4 cup mayonnaise Directions Preheat a large skillet over medium heat.  Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes. Once onions are a little crisp, add shaved ribeye meat.  Stir in garlic and season with salt and pepper.  Continue to cook until steak is fully cooked, about 10 minutes. Transfer meat mixture to a large mixi...

These Philly cheesesteak nachos are like a crunchy version of Philly's favorite sandwich. Tortilla chips, layered with seared steak, onion, and pepper strips, and topped with 2 kinds of cheese, might be the best nacho variation ever invented. Prep Time: 20 mins Cook Time: 20 mins Freeze Time: 30 mins Total Time: 1 hr 10 mins Servings: 6 Ingredients 1 1/2 pounds ribeye steak 1 teaspoon garlic powder 2 tablespoon steak seasoning, divided 2 tablespoons olive oil, divided, or as needed 1 onion, thinly sliced 1 red bell pepper, sliced into semi-thin strips 1 green bell pepper, sliced into semi-thin strips 1 bag plain tortilla chips 12 ounces shredded Swiss cheese 12 ounces shredded provolone cheese Directions Place steak in the freezer until very cold, 30 to 40 minutes, to make slicing easier. Preheat the oven to 400 degrees F (200 degrees C).  Line a baking sheet with parchment paper. Slice steak into thin strips; season with garlic powder and 1 tablespoon steak seasoning. Heat 1 table...

This Philly Cheesesteak-stuffed bell peppers recipe is a lighter option, with all the flavors of the cheesesteak and no bread. This easy-to-make recipe is a family favorite. Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 6 Ingredients 3 large green bell peppers, halved lengthwise and seeded 1 (14 ounce) package thinly sliced frozen Philly beef steak 1 tablespoon olive oil 1 large sweet onion, diced 1 (6 ounce) package baby bella mushrooms, diced 1 tablespoon minced garlic 1 teaspoon Montreal steak seasoning, more to taste 6 slices provolone cheese Directions Preheat the oven to 400 degrees F (200 degrees C).  Place bell peppers cut-side up on a baking sheet. Set aside. Heat a large skillet over medium heat.  Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet. Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning. Cook until tender, about 5 minutes.  Return steak to the skillet; cook until ...

This seafood chowder recipe will transport you to coastal Maine. Prep: 30 min. Cook: 30 min. Yield 32 servings (8 quarts) Ingredients 1/2 pound sliced bacon, diced 2 medium onions, chopped 6 cups cubed peeled potatoes 4 cups water 1 pound bay or sea scallops, quartered 1 pound lobster meat, cut into 1-inch pieces 1 pound uncooked shrimp (31-40 per lb.), peeled and deveined 1 pound cod, cut into 1-inch pieces 1 pound haddock, cut into 1-inch pieces 1/2 cup butter, melted 4 teaspoons salt 4 teaspoons minced fresh parsley 1/2 teaspoon curry powder 2 quarts whole milk 1 can (12 ounces) evaporated milk Oyster crackers, optional Directions In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels; set aside drippings.  Saute onions in drippings until tender.  Add potatoes and water; bring to a boil. Cook for 10 minutes. Add scallops, lobster, shrimp, cod and haddock.  Cook 10 minutes or until scallops are ...

When you're looking for comfort and ease, this chicken broccoli casserole is the answer to your dinner dreams. Prep: 15 min. Bake: 30 min. Yield 6 servings Ingredients 1 package (6 ounces) chicken stuffing mix 2 cups cubed cooked chicken 2 cups fresh broccoli florets 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted 1 cup shredded cheddar cheese Directions Preheat oven to 350°.  Prepare stuffing mix according to package directions, using only 1-1/2 cups water. In a large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish.  Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes.  Uncover; bake until heated through, 10-15 minutes longer.

Tender meatballs simmer in tangy barbecue sauce in this simple recipe for barbecue meatballs that make a rich accompaniment to creamy mashed potatoes, coleslaw or a fresh green salad. Prep: 20 min. Bake: 30 min. Yield about 4 dozen Ingredients 1 large egg, lightly beaten 1 can (5 ounces) evaporated milk 1 cup quick-cooking oats 1/2 cup finely chopped onion 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1-1/2 pounds ground beef SAUCE: 1 cup ketchup 3/4 cup packed brown sugar 1/4 cup chopped onion 1/2 teaspoon Liquid Smoke, optional 1/4 teaspoon garlic powder Directions In a large bowl, combine the first eight ingredients.  Crumble beef over mixture and mix well.  Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. Meanwhile, combine the sauce ingredients in a saucepan.  Bring to a boil.  Reduce heat and simmer ...

Baked pasta meets oven-ready pizza in our pizza casserole that provides a delicious dinner for tonight and an effortless freezer meal for later. Prep: 20 min. Bake: 25 min. Yield 2 casseroles (10 servings each) Ingredients 2 pounds ground beef 1 large onion, chopped 3-1/2 cups spaghetti sauce 1 package (16 ounces) spiral or cavatappi pasta, cooked and drained 4 cups shredded part-skim mozzarella cheese 8 ounces sliced pepperoni Directions Preheat oven to 350°.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and pasta. Transfer to 2 greased 13x9-in. baking dishes.  Sprinkle with cheese.  Arrange pepperoni over the top. Bake, uncovered, 25-30 minutes or until heated through.

Swamp cabbage includes hearts of palm cooked down with vegetables, meat and plenty of spice. Prep: 20 min. Cook: 25 Yield 12 servings Ingredients 6 thick-sliced bacon strips, chopped 6 ounces smoked sausage, chopped 1 medium onion, chopped 1 medium green pepper, chopped 2 celery rib, chopped 1 medium head cabbage, chopped 1-1/4 teaspoons salt 3/4 teaspoon paprika 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon pepper 1 can (14.1 ounces) hearts of palm, drained, roughly chopped 1 can (14-1/2 ounces) diced tomatoes 1/2 cup reduced-sodium chicken broth Directions Heat a Dutch oven or large saucepot over medium heat.  Add bacon and smoked sausage; cook until bacon is crisp, 6-8 minutes.  Add onion, bell pepper and celery; cook until tender, 4-5 minutes.  Add cabbage, salt, paprika, garlic powder, onion powder and pepper. Cook until cabbage starts to wilt, 2-3 minutes.  Add hearts of palm, diced tomatoes and broth; bring to a simmer.  Cover; cook un...

Recreate this briefly discontinued, now-reinstated fan-favorite menu item with our copycat Panera Bread bacon turkey Bravo sandwich recipe. Prep/Total Time: 20 min. Yield 4 servings Ingredients 1/4 cup mayonnaise 2 tablespoons ketchup 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon fresh lemon juice Dash hot pepper sauce SANDWICH: 8 slices tomato basil bread or brioche bread 1 cup torn mixed salad greens or romaine 1 large tomato, sliced 10 ounces sliced deli turkey 4 slices aged white cheddar or Gouda cheese 8 slices cooked bacon Directions Combine sauce ingredients in a small bowl.  Spread sauce onto four slices of tomato basil bread.  Layer with mixed greens, tomato slices, turkey, white cheddar slices, and bacon.  Spread remaining sauce over remaining bread slices; place over top.  Secure with toothpicks; cut into triangles.

Kick off grilling season with Kansas City barbecue sauce. It satiates everything you're looking for in a typical barbecue sauce and opens the door to all the other regional varieties. Prep/Total Time: 30 min. Yield 2 dozen Ingredients 2 tablespoons butter 1 cup finely chopped white onion 3 garlic cloves, minced 2 cups ketchup 1/2 cup packed brown sugar 1/3 cup molasses 1/4 cup cider vinegar 2 tablespoons yellow mustard 2 tablespoons chili powder 1 teaspoon salt, divided 1/2 tablespoon coarsely ground pepper 1/4 teaspoon cayenne pepper Directions In a medium saucepan, melt butter over medium heat.  Add onions, cook until tender, 4-5 minutes.  Add garlic; cook one minute longer.  Add remaining ingredients; bring to a boil.  Reduce heat to a low simmer.  Cook until flavors have melded, 10-15 minutes, stirring occasionally.

Fun to say and tasty to eat, feta bruschetta is an easy, flavor-packed appetizer with herbs, spices and tangy cheese in every toasted bite. Prep/Total Time: 30 min. Yield 10 appetizers Ingredients 1/4 cup butter, melted 1/4 cup olive oil 10 slices French bread (1 inch thick) 1 package (4 ounces) crumbled feta cheese 2 to 3 garlic cloves, minced 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 teaspoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1 large tomato, seeded and chopped Directions Preheat oven to 350°.  In a small bowl, combine butter and oil; brush onto both sides of bread.  Place on a baking sheet.  Bake until lightly browned on top, 8-10 minutes. Combine the feta cheese, garlic, basil, red wine vinegar salt & pepper; sprinkle over toast.  Top with tomato. Bake 8-10 minutes longer or until heated through.  Serve warm.

This avocado shrimp tartlet is a bold bite-sized appetizer that combines heat with a creamy twist. A smooth blend of ripe avocado, cream cheese and fresh lime juice is whipped to perfection, then piped into crisp golden phyllo shells for a light, buttery base. Prep/Total Time: 20 min. Yield 12 servings Ingredients 1 medium ripe avocado, peeled 2 to 3 tablespoons cream cheese, softened 1/2 teaspoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon pepper 1 to 2 tablespoons avocado oil 12 uncooked shrimp (26-30 per pound), peeled and deveined 2 teaspoons Cajun seasoning 12 miniature phyllo tart shells Pico de gallo and fresh minced cilantro Directions In a food processor or blender, combine the avocado, cream cheese, lime juice, salt and pepper.  Process until smooth. Heat oil in a large skillet over medium-high heat.  Pat the shrimp dry, then dust with Cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, 1-2 minutes on each side. Pipe or spoon the a...

A delicious twist on the classic basil spread, Sicilian pistachio pesto has exceptional flavor and a nice green color. Prep/Total Time: 10 min. Yield 1 cup Ingredients 1 cup pistachios 1/2 cup grated Parmesan cheese 2 garlic cloves, halved 1 teaspoon salt, optional 1 cup fresh basil leaves 1/2 cup plus 2 tablespoons olive oil Directions Place the pistachios, parmesan, basil, garlic and salt in a food processor Cover and process until blended.  While processing, gradually add oil in a steady stream.  Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 year.

Whether you're a purist, a historian or just really hungry, my Chicago hot dogs recipe is a home run. Prep: 20 min.  Cook: 5 min. Ingredients 4 Chicago-style beef hot dogs 4 poppy seed hot dog buns, split 4 tablespoons yellow mustard 4 tablespoons sweet pickle relish 1/2 cup finely chopped white onion 1 large beefsteak tomato, cut into thick slices or wedges 4 dill pickle spears 12 pickled sport peppers Dash celery salt Directions Place hot dogs in a large saucepan; cover with water.  Bring to a boil; reduce heat to a simmer.  Cook 4-6 minutes or until hot dogs start to split. Meanwhile, place buns on a microwave-safe plate.  Cover with a wet paper towel; microwave 30-60 seconds.  Place cooked hot dogs inside the steamed buns.  Top each with mustard, relish, onion, tomato, pickles, sport peppers and a dash of celery salt.  Serve immediately.

A dirty chai espresso martini is where cozy fall flavor meets speakeasy glamour. Prep: 10 min.  Cook: 15 min. + cooling Yield 1 martini Ingredients 1 cup sugar 1 cup water 2 Chai tea bags MARTINI: Ice cubes 2 ounces chilled brewed espresso or cold brew concentrate 1-1/2 ounces vodka 1/2 ounce Chai tea simple syrup 1/2 ounce coffee liqueur Coffee beans or star anise pod, for garnish Directions To make the syrup, in a small saucepan over medium-high heat, add sugar and water.  Bring to a boil. Cook until sugar is dissolved, 4-5 minutes, stirring frequently.  Reduce heat, add tea bags and simmer until fragrant, another 4-5 minutes.  Remove from heat; discard tea bags. Let cool. To make the martini, chill a martini glass.  Fill a shaker halfway with ice cubes.  Add espresso, vodka, chai syrup and coffee liqueur.  Place shaker lid on top; shake 20 seconds or until the shaker is frosty and contents are frothy.  Strain into chilled martini glass.  G...

Chicken gnocchi pesto soup is rich and filling, yet takes less than 30 minutes to make. Get the crusty bread ready—you'll want it for dunking. Prep/Total Time: 25 min. Yield 4 servings Ingredients 1 jar (15 ounces) roasted garlic Alfredo sauce 2 cups water 2 cups rotisserie chicken, roughly chopped 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 package (16 ounces) potato gnocchi 3 cups coarsely chopped fresh spinach 4 teaspoons prepared pesto Directions In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally.  Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes.  Top each serving with 1 teaspoon pesto.

Baked crab dip is one of life's great appetizers. Serve it in a bread bowl for the ultimate presentation or leave it in a baking dish — it's so good, it will disappear quickly either way. Prep: 15 min.  Bake: 45 min. Yield: 5 cups Ingredients 1 package (8 ounces) cream cheese, softened 2 cups sour cream 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat 2 cups shredded cheddar cheese 4 green onions, thinly sliced 2 round loaves (1 pound each) unsliced sourdough or Italian bread Additional sliced green onions, optional Assorted fresh vegetables, crackers and/or toasted bread cubes Directions In a bowl, beat cream cheese until smooth.  Add sour cream; mix well.  Fold in crab, cheese and onions.  Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells.  Cube removed bread and tops; set aside.  Spoon crab mixture into bread bowls.  Place on baking sheets.  Pla...

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...

This taco gnocchi is basically all of the ingredients of taco night tacos in one dish with gnocchi instead to taco shells. Gnocchi are small potato dumplings that are pillowy soft and they only take few minutes to cook. Prep Time: 5 minutes  Cook Time: 20 minutes  Total Time: 25 minutes  Servings: 4 Ingredients 1 pound potato gnocchi (gluten-free for gluten-free) 1 pound ground beef 1 cup onion, diced 2 tablespoons taco seasoning * 3 cloves garlic, chopped 1 (14.5 ounce) can diced tomatoes ** (or 2 cups salsa) 1 cup water (or beef broth) 1 (15 ounce can) black beans, rinsed and drained (optional) 1 cup cheese (cheddar and/or monterey jack, mozzarella, etc.), shredded Directions Start cooking the gnocchi as directed on the package.*** Cook the beef and onion in a large skillet over medium-high heat, breaking the beef apart as it cooks, until cooked through, about 10 minutes, before draining off any excess grease. Add the taco seasoning and garlic, mix, and cook until fragr...

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...