Bistro von Brueck

These wasabi shrimp sushi cups are perfect for you if rolling sushi is not in your wheelhouse. Prep Time: 10 mins Cook Time: 20 mins Cool Time: 20 mins Total Time: 50 mins Servings: 8 Ingredients Wasabi Aioli 1 tablespoon wasabi paste 1 teaspoon soy sauce 2 tablespoons mayonnaise Sushi Cups 1 cup sushi rice, prepared according to package directions 1/2 cup matchstick-cut carrots 1/2 cup matchstick-cut cucumbers 1/2 cup frozen shelled edamame, thawed 4 cooked shrimp, sliced in half lengthwise 2 tablespoons ginger to taste (optional) 1/2 teaspoon black sesame seeds (optional) Directions For wasabi aioli; combine wasabi paste, soy sauce, and mayonnaise in a small, zippered food storage bag.  Gently squeeze the bag to combine ingredients. Taste and add more wasabi paste, if desired.  Seal the bag and refrigerate. Place about 1/8 cup cooked and cooled rice in each of 8 silicone muffin cups.  Press rice firmly into the cup, using damp fingertips.  Shape some of the rice up...

These air fryer honey Sriracha salmon bites are cubes of salmon, lightly seasoned with salt, pepper, olive oil, and a touch of Sriracha, then air fried to crispy perfection and drizzled with a bold, sticky honey-Sriracha sauce. Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Ingredients Honey-Sriracha Sauce 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon Sriracha 1 teaspoon rice vinegar 1/4 teaspoon granulated garlic Salmon 1 pound center-cut salmon fillet, skin removed 1/2 tablespoon olive oil 1/2 tablespoon Sriracha salt and freshly ground black pepper to taste cooking spray 1 green onion, finely chopped 1 teaspoon sesame seeds Directions Preheat an air fryer to 400 degrees F (200 degrees C). Whisk soy sauce, honey, 1 tablespoon Sriracha, rice vinegar, and granulated garlic together in a small bowl. Set aside. Pat salmon dry and cut into 1 1/2-inch cubes.  Toss salmon in olive oil, 1/2 tablespoon Sriracha, salt, and pepper. Spray basket of the air fry...

These fresh salmon patties, with a crispy, golden exterior and a tender, bold, zesty interior, are bursting with flavor. Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Ingredients 1 pound fresh salmon, skin removed 1/2 teaspoon salt 1 1/2 teaspoon seafood seasoning, such as Old Bay® 1 1/2 teaspoons Cajun seasoning 1/2 cup diced onion 1/3 cup diced red bell pepper 1 tablespoon garlic paste 1/4 cup chopped fresh parsley 1 1/2 tablespoons whole-grain mustard 3 tablespoons mayonnaise 2 large eggs, beaten 1/2 cup panko bread crumbs 2 tablespoons olive oil 2 tablespoons tartar sauce, or to taste, for garnish fresh dill, for garnish lemon wedges (optional) Directions Place salmon, salt, Old Bay, and Cajun seasoning in a food processor.  Pulse until only bite-sized pieces remain. Transfer to a bowl.  Gently fold in onion, bell pepper, garlic paste, parsley, mustard, mayonnaise, eggs, and panko, mixing thoroughly with your hands, leaving larger pieces intact. For...

A loaded shrimp sandwich with a kick of heat and a double dose of avocado goodness. Yield: 4 servings  Prep: 15minutes Cook: 10minutes Total: 25minutes Ingredients 1 pound medium shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon cumin 1 teaspoon garlic powder ½ teaspoon chili powder Kosher salt and freshly ground black pepper, to taste Chipotle avocado mayonnaise 1 baguette, cut it into 3-4 equal pieces, toasted, for serving Romaine lettuce leaves, for serving Sliced avocado, for serving For the Chipotle Avocado Mayonnaise 1-3 chipotle peppers, in adobo sauce 1 avocado, pitted and chopped ¼ cup mayonnaise ¼ cup Greek yogurt Juice of 1 lime ¼ teaspoon salt Instructions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside. In a large bowl, combine shrimp, olive oil, cumin, garlic powder, ch...

A healthy, protein-packed gyro with an easy homemade Greek yogurt dip. Yield: 4 servings  Prep: 1hour 15minutes Cook: 10minutes Total: 1hour 25minutes Ingredients 1 pound salmon 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste Olive oil 2 whole wheat pita pockets, split into 4 halves 2 cups baby spinach, for serving Lemon wedges, for serving For the dip 2 cups Greek yogurt 1 cup crumbled feta 1 Persian cucumber, grated ½ teaspoon oregano ¼ teaspoon garlic powder ¼ teaspoon onion powder Kosher salt and freshly ground black pepper, to taste Instructions In a medium bowl, combine Greek yogurt, feta, cucumber, oregano, garlic and onion powder, salt and pepper, to taste. Cover and place in the refrigerator for at least 1 hour, allowing the flavors to meld. Preheat oven to broil. Line a baking sheet with parchment paper. Place salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 5 minutes. G...

This sandwich combines a homemade broccoli slaw, fresh avocado and roasted shrimp nestled in a freshly baked roll. Yield: 4 servings  Prep: 10minutes Cook: 10minutes Total: 20minutes Ingredients 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 4 poppy seed rolls, split, toasted, for serving 1 avocado, halved, seeded, peeled and thinly sliced For the broccoli slaw ¼ cup plus 2 tablespoons Greek yogurt ¼ cup plus 2 tablespoons mayonnaise 3 tablespoons apple cider vinegar 1 tablespoon sugar, or more to taste 3 cups broccoli slaw mix Instructions To make the broccoli slaw, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste in a medium bowl. Pour mixture over broccoli slaw and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place shrimp onto prepared bakin...

A no-fuss, super easy salmon dish that's baked in foil for the most tender, most flavorful salmon ever. Yield: 4 servings  Prep: 10minutes Cook: 15minutes Total: 25minutes Ingredients ¼ cup honey 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste 2 pounds salmon Instructions Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Serve immediately. Notes *Baking time may need to be adjusted depending on the thickness of the salmon.

The easiest, most flavorful salmon you will ever make. Yield: 4 servings  Prep: 10minutes Cook: 20minutes Total: 30minutes Ingredients 4 salmon filets Kosher salt and freshly ground black pepper, to taste 4 tablespoons all-purpose flour 4 tablespoons honey 2 tablespoons olive oil 2 teaspoons lime zest For the browned butter lime sauce 6 tablespoons unsalted butter 2 cloves garlic, pressed 1 tablespoon honey 2 tablespoons freshly squeezed lime juice Kosher salt and freshly ground black pepper, to taste Instructions Preheat oven to 400 degrees F. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside. Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey. Heat olive oil in a large oven-pr...

All you need is 5 ingredients + 10 minutes for the most amazing, buttery scallops ever. bay scallops vs. sea scallops Bay scallops are bite-sized, about 1/2-inch in diameter, sweeter and more tender. Sea scallops are about 2 inches in diameter, saltier, thicker and chewier. dry scallops vs. wet scallops Dry scallops are not treated with preservatives, therefore their shelf life is much shorter, although much fresher than wet scallops. They have a slightly tan, vanilla color, almost even grey and sometimes pink appearance. Wet scallops are treated with water and preservatives, and have a higher water content. They are generally more expensive due to the added weight. Wet scallops will often times look pure snow-white. tips and tricks for success Prep the scallops. Although safe to eat, gently peel away the small side muscle from the scallops as it is tougher and chewier than the rest of the scallops. Rinse and pat dry. Use dry scallops. Dry scallops are generally preferred over wet scal...

he easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner. Yield: 4 servings  Prep: 10minutes Cook: 10minutes Total: 20minutes Ingredients 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste For the chimichurri sauce 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed 1 shallot, chopped 1 jalapeno, chopped, optional 3 cloves garlic, peeled 2 tablespoons fresh oregano ½ teaspoon crushed red pepper flakes ½ cup red wine vinegar Juice of 1 lime Kosher salt and freshly ground black pepper, to taste ½ cup olive oil Instructions To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; ...

An epic crunchy pecan crust that comes together in just 5 min – easy. Yield: 4 servings  Prep: 10minutes Cook: 20minutes Total: 30minutes Ingredients 4 salmon filets 2 tablespoons unsalted butter ¼ cup honey 2 tablespoons reduced sodium soy sauce 1 tablespoon brown sugar, packed 1 tablespoon freshly grated ginger 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons cornstarch For the pecan crust ½ cup Fisher Nuts Pecan Halves ½ cup Panko* ¼ cup fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Instructions Preheat oven to 400 degrees F. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture. Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side. Place into oven and bake until fish...

These salmon kabobs are easy to make, hearty, light and healthy. And they're packed with tons of vibrant flavors. Yield: 4 servings  Prep: 25minutes Cook: 10minutes Total: 35minutes Ingredients 1 ½ pounds skinless salmon fillet, cut into 1-inch chunks 1 fresh pineapple, peeled and cut into 1-inch chunks 1 red onion, cut into chunks 1 zucchini, sliced into thick rounds 2 tablespoons chopped fresh cilantro leaves For the marinade 2 tablespoons reduced sodium soy sauce 2 tablespoons oyster sauce 2 tablespoons freshly grated ginger 1 tablespoon seasoned rice vinegar 1 tablespoon brown sugar, packed 3 cloves garlic, minced 1 teaspoon sesame oil 1 teaspoon Sriracha, optional Freshly ground black pepper, to taste Instructions In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste. Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-1...

The easiest, most flavorful salmon you will ever make with roasted kale and tomatoes, all cooked in a single pan! Yield: 4 servings  Prep: 15minutes Cook: 20minutes Total: 35minutes Ingredients 4 cups chopped kale leaves, ribs and thick stems removed 2 cups cherry tomatoes 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste 4 5-ounce salmon fillets 2 tablespoons chopped fresh parsley leaves For the sweet mustard glaze 3 tablespoons French's Sweet Yellow Mustard* 1 tablespoon whole grain mustard 1 tablespoon honey 1 tablespoon reduced sodium soy sauce 1 teaspoon hot sauce, optional Instructions Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together mustards, honey, soy sauce and hot sauce; set aside. Place kale and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with salmon in a single layer and brush each salmon f...

Making fajitas has never been easier than this – simply wrap and bake. That's it! And clean-up is an absolute breeze! Yield: 4 servings  Prep: 10minutes Cook: 15minutes Total: 25minutes Ingredients 1 ½ pounds medium shrimp, peeled and deveined 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 onion, thinly sliced 2 tablespoons olive oil 2 tablespoons taco seasoning Juice of 2 limes ¼ cup chopped fresh cilantro leaves Instructions Preheat a gas or charcoal grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, bell peppers and onion into 4 equal portions and add to the center of each foil in a single layer. Fold up all 4 sides of each foil packet. Add olive oil, taco seasoning and lime juice; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 10-12 minutes.* ...

Easy make-ahead roll ups with tons of veggies and the best Asian marinade loaded with so much flavor. Can be grilled or pan seared. Yield: 8 servings  Prep: 20minutes Cook: 10minutes Total: 30minutes Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 8 ounces asparagus, trimmed 2 carrots, peeled and cut into matchsticks 1 red bell pepper, cut into matchsticks 1 zucchini, cut into matchsticks Kosher salt and freshly ground black pepper, to taste 1 ½ pounds thin-sliced sirloin or top round steak 2 tablespoons chopped fresh cilantro leaves 1 teaspoon sesame seeds For the marinade ½ cup reduced sodium soy sauce ¼ cup brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 1 teaspoon Sriracha, optional Instructions In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil and Sriracha; set aside. Heat olive oil in a large skillet over medium high heat. Add garlic, asparagus, carrots, bell pepper and zucchini. ...

A complete copycat version from Taco Bell. Except completely homemade and made so much more healthier. Yield: 8 servings  Prep: 20 minutes Cook: 10 minutes Total: 3 0minutes Ingredients 2 tablespoons olive oil, divided 1 pound ground beef 1 (1.25-ounce) package taco seasoning 4 (12-inch) flour tortillas ½ cup nacho cheese 4 tostada shells ½ cup sour cream 2 cups shredded lettuce 1 Roma tomato, diced 1 cup shredded Mexican blend cheese Equipment Cast Iron Skillet Instructions Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside. Heat tortillas according to package instructions. Heat nacho cheese according to package instructions. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the t...

With a simple and oh-so-flavorful spice rub, this comes together so fast in just 30 min. Yield: 4 servings  Prep: 15 minutes Cook: 15 minutes Total: 30 minutes Ingredients 1 teaspoon sweet paprika ½ teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 1 ½ tablespoons olive oil 4 (6-ounce) salmon fillets 1 tablespoon chopped fresh dill 1 lemon, cut into wedges Instructions Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Using paper towels, pat salmon dry. Drizzle with olive oil; season with paprika mixture, gently pressing to adhere. Place salmon onto the prepared baking sheet, skin side down. Place into oven and bake until the fish flakes easily with a fork, about 10-12 minutes. Sprinkle with dill. Serve immediately with lemon.

It's a bold and creamy blend that's perfect for parties, game days or any time you're craving something with a kick to snack on. Fresh pineapple brings tropical brightness, while fiery habanero peppers add just the right amount of heat. Ingredients 4 ounces green pepper 2 to 3 habanero peppers 12 ounces cream cheese, softened 1-1/2 tablespoons whole milk 1 tablespoon pineapple juice 2 rings fresh pineapple (about 2/3 cup) 3 ounces finely shredded Monterey Jack cheese 3 teaspoons pure cane sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 pinch salt Pita chips Directions In a food processor, combine green pepper and habanero.  Pulse until finely chopped.  Add cream cheese, milk and pineapple juice; process until well combined.  Add pineapple, cheese, sugar, garlic powder, onion powder and salt; process until smooth.  Transfer to serving bowl. Garnish with additional diced pineapple, green pepper and habanero. Chill 1 hour.  Serve with pita chips.

This sweet and smoky bacon jam has a hint of maple and a bit of balsamic acidity, making it ideal for burgers, toast, cheese boards and more. Ingredients 1 tablespoon butter 1-1/2 pounds maple-flavored bacon strips, chopped 4 large onions, chopped 1 teaspoon dried thyme 1-1/2 cups packed brown sugar 1/2 cup balsamic vinegar 2 tablespoons honey Directions In a large pot, melt butter over medium heat.  Add bacon, cook until crisp, 6-8 minutes.  Remove with a slotted spoon.  Add onions to the same pot; cook until onions are tender, 10-12 minutes. Add cooked bacon, brown sugar, salt, pepper and thyme; cook until sugar has dissolved.  Stir in balsamic vinegar; bring to a boil.  Reduce heat; simmer until most of the liquid has evaporated, stirring occasionally, 45-50 minutes. Stir in honey.  Serve warm or refrigerate leftovers.

The origin of the Godfather Cocktail recipe is about as murky as a mob boss's tax records. The cocktail became popular in the 1970s around the same time that the movie The Godfather premiered. The Italian amaretto liqueur brand Disaronno even claimed that the Godfather cocktail was a favorite of actor Marlon Brando, who portrayed the infamous Vito Corleone in the film. Ingredients 1-1/2 ounces Scotch 1 ounce Amaretto Ice Orange twist Directions Combine the Scotch and amaretto in a mixing glass with ice. Stir everything together until the liquid is chilled. If desired, garnish with an orange twist and serve immediately.

Flautas are made with flour tortillas. Ingredients Taco Seasoning Rotisserie Chicken Monterey Jack Cheese Chopped Green Chiles Soft Flour Tortillas Toothpicks Salt Canola Oil Sour Cream Guacamole Pico Salsa Instructions In a large bowl, stir together the taco seasoning and the chicken and toss to coat. Stir in the cheese and green chilies. Working with 1 tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center of the tortilla.  Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll).  Repeat with the remaining chicken mixture and tortillas. Preheat the oven to 250°.  Heat ½-inch of oil in a large cast iron skillet over medium heat until it registers 375°.  Fry 4 flautas, turning occasionally, until golden brown on all ...

These Greek Fries are crispy, herby, cheesy, garlicky PERFECTION and honestly better than anything from a restaurant. Ingredients Any colored potatoes Olive oil Garlic Fresh parsley Fresh oregano Crumbled feta cheese Homemade tzatziki Kosher salt Freshly cracked black pepper Lemon wedges (for serving!) Instructions Preheat the oven to 450°F. Place the potato wedges, 3 tablespoons of olive oil, a big pinch of kosher salt, and a few cracks of black pepper into a zip-top bag. Shake to coat evenly. Spread the potatoes out on a Silpat- or parchment-lined baking sheet in a single layer. Bake for 30–35 minutes, flipping once halfway through, until golden brown and crispy. While the fries bake, whisk the remaining 3 tablespoons olive oil, minced garlic, parsley, and oregano together in a large bowl. When the fries are hot out of the oven, immediately toss them in the herb-garlic oil. Arrange the fries on a platter, sprinkle with crumbled feta, and add dollops of tzatziki over the top. Serve yo...

Tuna Melt loaded with herbs, lemon, fontina and Genova Tuna. Prep Time 8minutes Cook Time 7minutes Total Time 15minutes Servings 4 people Ingredients 2 6- ounce Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans 1 red bell pepper small dice 1 bunch scallions thinly sliced 4 tablespoons fresh chives chopped 3-4 tablespoons mayonnaise 1 lemon juiced ½ teaspoon red pepper flakes 1 baguette cut into 4 long slices Olive oil 1 clove garlic Sliced fontina cheese Kosher salt and freshly cracked black pepper Instructions In a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, mayo, lemon juice and red pepper flakes and gently stir to combine. Turn the oven to broil. Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil.  Place under the broiler for 2 minutes until just starting to toast.  Remove and rub the bread with the clove of garlic. Divide the tuna mixture on top of each piece of bread and to...

White pizza and antipasto salad—two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don't need to heat up your kitchen. If you don't have a pizza pan you can stretch the dough on a flat baking sheet. Level: Easy Total: 40 min Active: 40 min Yield: 4 servings Ingredients For Salad: 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon dried oregano 3 tablespoons extra-virgin olive oil 1 tablespoon grated Parmesan 1 clove garlic, crushed and peeled 1/2 cup halved cherry tomatoes 1 Persian cucumber, diced 1/4 small red onion, sliced 1/2 cup drained giardiniera, chopped 1/2 cup drained marinated artichoke quarters, chopped 1/4 cup pitted black Italian olives, such as Gaeta, halved 2 ounces thickly sliced provolone, cut into strips 1 ounce sliced Genoa salami, cut into strips 2 hearts of romaine, chopped For Pizza: 1 cup fresh ricotta 1 clove garlic, finely chopp...

They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise! Yield: 8 servings  Prep: 20 minutes Cook: 25 minutes Total: 45 minutes Ingredients 2 zucchinis, thinly sliced to 1/4-inch thick rounds ½ teaspoon garlic powder ¼ cup milk 1 large egg Kosher salt and freshly ground black pepper 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips ½ cup all-purpose flour 2 tablespoons chopped fresh parsley leaves Instructions Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season zucchini with garlic powder, salt and pepper, to taste. In a medium bowl, combine milk and egg; set aside. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake golde...

Everyone's favorite Mexican elote is made into the BEST nachos! Loaded with roasted corn, lime, chili powder and Mexican crema! Yield: 6 servings  Prep: 15 minutes Cook: 15 minutes Total: 30 minutes  Ingredients 3 cups corn kernels, frozen, canned or roasted 1 jalapeno, seeded and minced ¼ cup mayonnaise 1 ½ teaspoons chili powder ¾ teaspoon smoked paprika 1 lime, juiced 2 teaspoons lime zest Kosher salt and freshly ground black pepper, to taste 1 11-ounce package tortilla chips 2 cups shredded Pepper Jack cheese 1 cup crumbled cotija cheese ¼ cup Mexican crema* ¼ cup chopped fresh cilantro leaves Instructions Preheat oven to 400 degrees F.  Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste. Place tortilla chips in a single layer onto the prepared baking sheet.  Top with half the cheeses and corn mixture. Sprinkle with rema...

Perfect for a snack while watching the big game, these flatbreads are sweet, spicy, salty, and delicious. Prep Time 30 min Total 30 min Servings 12 Ingredients 5 Ingredients 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 12 thin pineapple rings 6 slices bacon 2 jalapeños 2 cups shredded cheese Instructions Roll out dough very thin. Cut into rounds slightly larger than your pineapple rounds. Cook bacon and break into small pieces. Cut jalapeños into thin rounds. Lightly grease a baking sheet. Place dough rounds onto baking sheet, top each with a pineapple slice, followed by 4 jalapeno slices, some bacon crumbles, and cheese. Bake at 500°F for around 7 minutes or until dough is cooked and starting to brown around the edges.

I have been eating pico de gallo for as long as I can remember. Also: Pico de gallo means :Beak Of The Rooster". Ingredients 4 medium tomatoes diced 1 small onion diced 1/4 cup cilantro chopped 2 jalapenos diced (remove seeds for less heat) 1 lime juiced Salt and fresh pepper to taste Instructions Combine all the ingredients, season with salt and pepper to taste. Place in fridge until ready to serve.

A flavorful filling spooned into a tortilla, rolled and lightly fried until crispy. Ingredients 2-3 tablespoons olive oil 1/2 cup diced onion ½ cup diced bell pepper 1 teaspoon cumin 1 teaspoon salt 1 teaspoon pepper 1 garlic clove minced 1 15oz diced tomatoes 3 cups shredded cooked chicken 8 Old El Paso tortillas for burritos Juice of 1 lime 1 large avocado ½ cup sour cream Fresh cilantro Instructions In a nonstick skillet heat oil over medium high heat. Sauté onion, bell pepper, cumin, salt and pepper until light and translucent, about 5 minutes.  Add garlic and cook additional 1 minute.  Add diced tomatoes, reduce heat and simmer until thick.  Stir in shredded chicken, remove skillet from heat and place in bowl. Divide mixture evenly among tortillas. Gently fold in edges and roll up.  Wipe non stick skillet clean, return to medium high heat and add 1 tablespoon olive oil to pan.  Lightly fry chimichangas in batches until crispy and lightly browned on each sid...

This grapefruit salsa made of fresh grapefruit segments, diced tomatoes, bell pepper, jalapeno and red onion is ready in minutes and is a wonderful entertaining appetizer. Prep 15 mins Total 15 mins Yield 6 Serves Ingredients 2 ruby red grapefruits 1 medium tomato, chopped fine 1 cup diced yellow bell pepper 1 jalapeno pepper, seeded and minced 3 tablespoons chopped red onion 1 tablespoon chopped fresh cilantro leaves Instructions Supreme the grapefruit and dice the sections.  Combine with the other ingredients in a medium bowl and mix well.  Allow to mellow for 30 minutes in the refrigerator for the flavors to combine. Salt to taste

A twist on vodka tonic without the tonic this easy to make cocktail will keep you hydrated. Ingredients Ice 6 strawberries sliced 1 whole orange juiced 1 tablespoon sugar 1 ounce vodka 6 ounces coconut water Coconut flakes for garnish Orange slices for garnish Instructions Place sliced strawberries in a dish, top with orange juice and sugar, stir to combine. Allow to sit for 10-15 minutes In a mixing glass combine coconut water and vodka. Fill a highball glass halfway with ice, top with half of sliced strawberries, add more ice and top with remining strawberries. Add vodka and coconut water; stir to combine. Garnish with an coconut and orange slice.

Pickled Jalapeño Shrimp Ceviche combines fresh shrimp, pickled jalapenos, orange juice, lime juice, cucumbers, bell peppers, red onion, and cilantro. Serves: 6 Ingredients 1 pound medium-sized raw shrimp peeled, deveined, tails removed 1/2 cup freshly squeezed orange juice 1 cup freshly squeezed lime juice 1 tablespoon Jalapeño pickling brine 1 cup peeled seeded and finely chopped cucumber 1/2 cup diced orange bell pepper 1/2 cup diced red bell pepper 1/2 cup finely diced red onion 1 pickled jalapeño pepper finely diced 1 teaspoon salt 1/2 cup chopped fresh cilantro Plantain chips Instructions Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and jalapeno pickling brine, stir and place in fridge for 30 minutes. The shrimp will "cook" in the citrus juices. In another mixing bowl, mix the cucumbers, bell peppers, red onions, and jalapeno; mix to incorporate evenly. Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt. G...

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting – perfect as an appetizer or snack! Yield: 12 muffins  Prep: 15minutes Cook: 15minutes Total: 30minutes Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk ½ cup unsalted butter, melted ½ cup sugar 2 large eggs 1 tablespoon honey 2 jalapenos, seeded and diced ¼ cup shredded cheddar cheese Instructions Preheat oven to 375 degrees F. Lightly coat a 12-cup 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, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out cl...

Juicy chicken breasts wrapped in crispy bacon and stuffed full, to overflowing, with melted cheese and jalapeno peppers! Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 ingredients 4 (6 ounce) chicken breasts, butterflied or pounded thin salt and pepper to taste 2 tablespoons roasted jalapenos (or fresh, or pickled), diced 1/4 cup cream cheese, room temperature 1/4 cup monterey jack cheese (or cheddar cheese), shredded 8 slices bacon directions Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack, on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure t...

A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping. Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 Ingredients 1 (8 ounce) package cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup parmigiano reggiano (parmesan cheese), grated 1 (4 ounce) can sliced jalapenos (pickled), drained 2 jalapeno peppers, chopped (optional) 1/4 cup panko bread crumbs (gluten-free for gluten-free) Directions Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmesan and sprinkle over the dip. Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes. Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 ...

Crispy golden brown sweet corn fritters with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon. Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 2 Ingredients 2 cups corn (~4 ears) 1/2 cup flour* (or corn flour, or rice flour, etc) 1 egg 1/2 cup cheddar cheese, grated 1/4 cup cream cheese, room temperature 2+ jalapeno peppers, diced 2 slices bacon, cooked and crumbled (optional) 1 teaspoon smoked paprika 1 teaspoon coriander, toasted and ground 2 green onions, sliced 1 handful cilantro, chopped 1 lime, zest and juice 2 tablespoons oil Directions Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side. Note: Use enough flour that the mixture holds together to form patties. Op...

These easy baked jalapeño poppers are a delicious appetizer or game day snack! Instead of a traditional cream cheese filling, they're stuffed with a creamy, tangy mix of Greek yogurt, cheddar cheese, garlic, and chives. Prep Time: 20minutes Cook Time: 20minutes Serves 6 to 8 Ingredients 12 jalapeño peppers 1 cup thick whole milk Greek yogurt*, (see note) ¼ cup grated cheddar cheese**, (see note) 3 tablespoons chives, divided 2 garlic cloves, grated ½ teaspoon onion powder ½ heaping teaspoon sea salt, more for sprinkling ⅛ teaspoon smoked paprika 6 tablespoons panko bread crumbs Extra-virgin olive oil, for drizzling Instructions Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the jalapeños in half and remove the seeds and ribbing. Note: You might want to use rubber or disposable plastic gloves when working with these spicy peppers. In a small bowl, combine the yogurt, cheese, 2 tablespoons of the chives, garlic, onion powder, salt, and smoked paprika, i...

These are just awesome. Check this out. Level: Easy Total: 18 hr 40 min Prep: 30 min Inactive: 16 hr Cook: 2 hr 10 min Yield: 8 servings Ingredients 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs Kosher salt 6 tablespoons Rub Number Nine, recipe follows 1/2 cup orange juice (not fresh squeezed) 1/2 cup margarita mix 1/3 cup honey 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon espresso powder or instant coffee powder 1/8 teaspoon cayenne pepper Rub Number Nine: 1 1/4 cups dark brown sugar 3/4 cup chili powder 1/4 cup garlic powder 2 tablespoons ground thyme 1 tablespoon cayenne pepper 1 tablespoon allspice Directions Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight....

This stuffed mushrooms recipe is an irresistible (and easy!) appetizer. The filling is a crispy, savory combo of bread crumbs, garlic, herbs, and cheese. Prep Time: 20minutes Cook Time: 20minutes Total Time: 40minutes Serves 6 to 8 Ingredients ½ cup panko breadcrumbs ½ cup grated pecorino cheese ½ cup finely chopped parsley, plus more for garnish ¼ cup chopped oil-packed sun-dried tomatoes, about 4 2 tablespoons pine nuts 2 garlic cloves, minced ¼ teaspoon sea salt, plus more for sprinkling Freshly ground black pepper 20 to 24 large cremini mushrooms, stemmed Extra virgin olive oil, for drizzling Pinches of red pepper flakes, optional Instructions Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper. Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the fill...

The meat comes out so amazingly tender and flavorful with the fresh garlicky-herb mixture! Yield: 4 - 6 servings  Prep: 20minutes Cook: 10minutes Total: 30minutes Ingredients 1 pound baby Dutch yellow potatoes 2 ½ tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 1 1/4-inch New York strip steaks (2 pounds), cut into 1-inch chunks 1 tablespoon Montreal steak seasoning 1 red onion, cut into 1 1/2-inch pieces 1 red bell pepper, cut into 1 1/2-inch pieces 1 orange bell pepper, cut into 1 1/2-inch pieces Instructions In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside. Season steak with Montreal steak seasoning. Thread potatoes, steak, onion and bell peppers onto skewers; brush ...