Bistro von Brueck

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 ...

This sweet, tangy, homemade Peach Sauce is one of those low-effort, high-reward recipes that instantly levels up whatever you're eating. I make it with frozen peaches. Ingredients 2 cups frozen peaches (thawed and diced, $1.91*) ¾ cup water (divided, $0.00) ½ cup granulated sugar ($0.19) ⅛ tsp ground cinnamon ($0.01) ⅛ tsp salt ($0.01) 1 lemon (juiced (1 tsp) and zested (1 tsp) $0.58**) 1 Tbsp corn starch ($0.06) Instructions Gather and prep all ingredients. In a small saucepan over medium heat, combine the peaches, ½ cup water, sugar, cinnamon, salt, lemon juice, and zest. Stir and let the mixture come to a gentle boil, about 5–6 minutes. In a separate bowl, mix the remaining ¼ cup of water with the cornstarch until fully dissolved to make a slurry. Pour the slurry into the peach mixture and stir well. Reduce the heat slightly and let it simmer for 15–20 minutes, stirring occasionally. The longer it simmers, the thicker the sauce will get. Remove from heat and let it cool slightly...

Wonderfully light, refreshing, and bubbly peach bellinis – and all you need is 3 ingredients and 5 minutes! So simple and easy! Yield: 8 servings  Prep: 5minutes Total: 5minutes Ingredients 3 cups frozen peach slices 1 cup mango nectar 1 (750-mL) bottle Prosecco, chilled Instructions Combine peach slices and mango nectar in blender until smooth. Pour peach mixture into champagne flutes until half full. Fill glasses with Prosecco. Serve immediately, garnished with peach slices, if desired.

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. Yield: 8 servings  Prep: 20minutes Cook: 50minutes Total: 1hour 10minutes TIPS & TRICKS Cut the pork into 3-inch chunks. Using smaller pieces of pork will keep the cook time to a minimum and allow even cooking, ensuring juicy, tender, fall-apart pulled pork. Sear the pork. Searing the pork first will add all the extra, deeper flavors here, sealing all the juices inside. Work in batches. An overcrowded Instant Pot® can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each pork piece. Use good-quality stock. The better quality your stock, the better your pulled pork. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better. Freeze without the sauce. For best results with leftovers, freeze the leftover shredded pork without the bbq sauce to preserve the texture and prevent soggine...

Juicy peaches, fresh basil, and melty mozzarella make this Honey Peach Grilled Cheese a simple, budget-friendly sandwich you'll crave all summer long. Prep 10minutes mins Cook 10minutes mins Total 20minutes mins Ingredients 1 fresh peach (cut in half and sliced thin, (6 oz. peach) $0.65) ¼ cup fresh basil ($0.89) 6 oz. mozzarella ball ($2.74) 4 slices sourdough bread ($0.71*) 2 Tbsp salted butter (room temperature, $0.24) 1 Tbsp honey ($0.15) ¼ tsp chili flakes ($0.03) ⅛ tsp sea salt ($0.01) Instructions Wash, halve, and slice peaches thinly, tear fresh basil into small pieces, and tear fresh mozzarella. Butter all sides of the sourdough bread and set aside. Add chili flakes and sea salt to the honey and give it a quick stir with a spoon. Assemble grilled cheese: spread hot honey on one side of the bread and layer the other side with mozzarella, sliced peaches, and torn basil. I like to put a little bit of cheese on top so it melts on both sides and helps the sandwich stay together...

Enjoy the perfect summer dessert with Grilled Peaches and Cream! Warm peaches, vanilla ice cream, cinnamon sugar, and honey make an irresistible treat. Ingredients 4 fresh peaches halved and pitted, (515g uncut) $2.32* 1 Tbsp vegetable oil divided, $0.04** ½ tsp ground cinnamon $0.02 2 Tbsp granulated sugar $0.06 4 scoops vanilla ice cream 16 oz, $0.99 ½ cup walnuts chopped, (60g) $1.32 2 Tbsp honey $0.31 Instructions Gather and prepare all ingredients. Preheat the grill to 400°F. Carefully cut around each peach and remove the pit. Brush the cut sides of the peaches with half of the oil and set aside. Once the grill is hot, place the peaches, cut side down, on the grill. Brush the tops with the remaining oil. Grill for 3-4 minutes until softened and grill marks form. Using a pair of tongs***, flip the peaches over. In a small bowl, combine the cinnamon and sugar and sprinkle on top. Continue grilling for another 3-4 minutes until the sugar starts to melt. Remove the peaches and set the...

Zucchini is one of my favorite summer vegetables. It's cheap (especially if you have a friend or neighbor who is growing it), versatile, and totally delicious. So if you're looking for extra ways to use up your summer zucchini, you've got to give these Baked Zucchini Fries a try. They're crispy on the outside but creamy and delicious on the inside! Eat them plain or dip them into your favorite pizza sauce or marinara sauce. Ingredients 1 lb. zucchini $1.69 2 large eggs $0.39 1 cup panko breadcrumbs $0.50 1/4 cup grated Parmesan $0.36 1 Tbsp Italian seasoning $0.30 1/2 tsp salt divided, $0.03 2 Tbsp all-purpose flour $0.04 1/2 cup pizza sauce for serving, $0.50 Instructions Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside. Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt. Add the sliced zucchini to a large bowl. Sprinkle the all-p...

So sticky, so juicy, so tender! And the leftovers make for amazing pineapple chicken fried rice. Yield:   6   servings   Prep:   2 hours   hours   15 minutes   minutes Cook:   20 minutes   minutes Total:   2 hours   hours   35 minutes   minutes Tools For This Recipe Cast iron grill pan or large cast iron skillet Pineapple Chicken Thighs: Frequently Asked Questions Can I use chicken breasts? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill. Which teriyaki sauce do you recommend? You can use any store-bought brand you prefer but our personal favorite is Soy Vay Veri Veri Teriyaki Marinade and Sauce. Can I marinade for longer? We highly recommend staying within the 2-4 hour range. Any longer and it may get too salty (with a slightly weird texture). What can I do with the leftovers? The left...

Tender, juicy chicken grilled to perfection with a sweet and sticky barbecue glaze! Includes the easiest marinade ever. Yield:   6   servings   Prep:   4 hours   hours   20 minutes   minutes Cook:   35 minutes   minutes Total:   4 hours   hours   55 minutes   minutes Grilled BBQ Chicken: Frequently Asked Questions Which BBQ sauce do you recommend? We love Stubb's Original BBQ Sauce – it's not a very sweet BBQ sauce so it works very well in this recipe but if you have a sweeter BBQ sauce you prefer, we recommend skipping the honey. Do I have to use chicken thighs and drumsticks? Not at all. You can use all chicken thighs or all drumsticks, a combination of both, or any part of the chicken you prefer. Why do I have to cook on the cooler side of the grill? Once your chicken is beautifully charred all over, you'll want to move your chicken to the cooler side of the grill to prevent any kind of burning (you do not want a hot, d...

Perfectly garlicky and oh-so-buttery! These steak bites just melt in your mouth, paired with crisp-baked fries! Yield:   4   servings   Prep:   15 minutes   minutes Cook:   35 minutes   minutes Total:   50 minutes   minutes Ingredients 1 ½ pounds fingerling potatoes, halved lengthwise 4 tablespoons canola oil, divided Kosher salt and freshly ground black pepper, to taste 2 pounds thick-cut New York strip steak, cut into 1-inch chunks 3 cloves garlic, minced 5 tablespoons unsalted butter, cubed 2 tablespoons chopped fresh parsley leaves 2 teaspoons chopped fresh thyme Instructions Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes onto the prepared baking sheet. Add 2 1/2 tablespoons canola oil; season with salt and pepper, to taste. Gently toss to combine. Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway....

Perfectly seasoned and cooked steak with asparagus and mushrooms, served with a heavenly garlic herb butter! One pan. Minimal clean-up. 30 minutes. That's it! Yield:   4   servings   Prep:   15 minutes   minutes Cook:   15 minutes   minutes Total:   30 minutes   minutes Ingredients 5 tablespoons unsalted butter, divided 1 clove garlic, minced 1 tablespoon chopped fresh parsley leaves 1 ½ teaspoons minced fresh thyme leaves 1 ½ teaspoons fresh lemon zest Kosher salt and freshly ground black pepper 2 1 1/4-inch-thick New York strip steaks 1 shallot, minced 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 8 ounces cremini mushrooms, halved Instructions FOR THE BUTTER MIXTURE: In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside. Season steaks with salt and pepper, to taste. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the...

A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life. Yield:   4   servings   Prep:   15 minutes   minutes Cook:   15 minutes   minutes Total:   30 minutes   minutes Ingredients 1 ½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 5 ½ tablespoons all-purpose flour, divided 1 tablespoon canola oil 1 tablespoon unsalted butter 1 cup chicken stock 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh dill Instructions Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat...