Entrees Archives - MyFoodChannel

Bolón Recipe Green Plantain Breakfast

05/31/202405/06/2023 by Chef Buck

One of the best breakfast dishes in Ecuador is a Bolón recipe made with unripe green plantains and cheese. I prefer bolón mixto, which includes a bit of pork. In Ecuador, a traditional bolon mixto is made with chicharrón, but in my bolon recipe I use smoked rib meat. Bolon is a hearty breakfast comfort food, and along with Ecuadorian tigrillo, it’s a great way to cook green plantains.

Bolon Recipe Ingredients

2 banana-sized GREEN PLANTAIN
CHEESE ½ cup white cheese, cubed
ONION ¼ cup, chopped
2 cloves GARLIC finely chopped
OIL for cooking
SALT to taste
other seasonings
as desired…
I like a little
HOT PEPPER
and a little leftover MEAT, cubed (recommended!)

How to Make Bolon

Use unripe, green plantains for this bolon recipe; it’s a very starchy ingredient, and green plantain can be used as a substitute in many potato recipes. This recipe is ideal for two hearty servings.

First, get a pot of salted water on the boil.
Peel your green plantains and slice into ½ inch pieces.
Add sliced plantain to the boiling water, reduce to a simmer, cover and cook for 15 to 20 minutes or until the plantain is tender enough to easily pass a fork into.
While the plantain simmers, chop the onion, cube white cheese, and cube a little pre-cooked meat to add later. You only need a little meat for flavor, maybe a ¼ cup; it’s optional, but highly recommended. If you’re in a meat-free mood, just leave it out and add more cheese.
Heat oil in a skillet on medium heat and add in the chopped onion and saute for 2 minutes.
Add in the meat and garlic and continue to saute.
Add salt to taste and any other desired seasoning. I like a little dried hot pepper.
Remove the cooked plantain from the pot, reserving some of the water.
Mash the plantain, and then add it to the skillet with onion and meat and seasonings. Mix ingredients together well. Add a bit of the reserved water if needed, but not too much.
Remove mixture from the skillet into a bowl.
When plantain mixture is cool enough to handle, add in the cubed cheese and mix by hand, then form the mixture into balls, aka bolones. Now you’ve got bolones ready to fry and eat whenever you like.
To fry, simply heat a little oil in a skillet on medium heat and turn the bolones in the skillet until fried to your liking. I love to serve this bolon recipe with a fried egg and avocado.

For another tasty green plantain dish, try this Ecuadorian Tigrillo Recipe. And find many more recipe ideas on our Plantain Video Recipe Playlist.

What’s Healthier, Plantain or Potato? I found a potato vs. plantain nutrition article here that’s informative and easy to digest.

Check current prices for a new non-stick skillet on Amazon.

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Best Tigrillo Recipe – Green Plantain Breakfast

04/07/202404/15/2023 by Chef Buck

Use unripe green plantains to make a hearty tigrillo recipe. We’re currently traveling in Ecuador and enjoying many different plantain dishes. Tigrillo is a recipe made of unripe plantain, egg, cheese, and often a little meat added as well. Tigrillo is easy to prepare and makes a perfect meal to start the day, so follow along with our real-time How To Make Tigrillo Recipe and give this Ecuadorian breakfast dish a try.

Tigrillo Recipe Ingredients

1 PLANTAIN green, unripe plantain
2 EGGS
CHEESE ½ cup white cheese, shredded or cubed
ONION ½ cup chopped
OIL for cooking
SALT to taste
other seasonings
as desired…
I like a little
HOT PEPPER
and a little MEAT (recommended!)

How to Make Tigrillo

Use unripe, green plantains for this recipe. Plantain is very starchy ingredient and can be used as a substitute in many potato recipes. This tigrillo recipe is ideal for two hearty servings.

First, get a pot of salted water on the boil.
Peel your green plantain and slice into ½ inch pieces.
Add sliced plantain to the boiling water, reduce to a simmer, cover and cook for 15 to 20 minutes or until the plantain is tender enough to easily pass a fork into.
While the plantain simmers, chop the onion, shred white cheese, and chop a little pre-cooked meat to add later. You only need a little meat for flavor, maybe a ¼ cup; it’s optional, but highly recommended. If you’re in a meat-free mood, just leave it out.
Heat oil in a skillet on medium heat and add in the chopped onion and saute for 2 minutes. Check Amazon for current prices on a non-stick skillet.
And in the meat and continue to saute.
Add salt to taste, and any other desired seasoning. I like a little dried hot pepper.
Remove the cooked plantain from the pot, reserving the water.
Add plantain to the skillet and mash into desired consistency, just like mashed potatoes.
Mix mashed plantain with onion and meat and seasonings and add a bit of the reserved water as needed for creaminess.
Mix in the cheese.
Break 2 eggs into a bowl and whisk until smooth.
Make a well in the center of the plantain skillet, and pour in the egg mixture.
Allow eggs to cook, and then fold into the plantains.
Add fresh herbs if desired, and adjust seasonings as needed.
Serve hot. Top with an over-easy egg to impress!

I love tigrillo. I’ve tried many variations of this dish, and I hope to try many more.
Give this Ecuadorian-style Tigrillo Recipe a try and let us know what you think, and for another tasty unripe plantain recipe, try crispy Tostones.

tostones recipe — Tostones are a staple snack in latin American cuisine, easy to prepare, and especially tasty with a creamy dipping sauce.

What’s Healthier, Plantain or Potato? I found a potato vs. plantain nutrition article here that’s informative and easy to digest.

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Stir Fried Liver Recipe

03/04/2023 by Chef Buck

If you’re looking for an alternative to classic liver and onions, try liver in a delicious Asian-style Stir Fried Liver Recipe. I love a classic liver and onion recipe where Liver is the main ingredient, but making a stir-fry liver sneaks the liver into the dish, so now you can sneak some liver onto the family dinner table.

Stir Fried Liver Recipe Ingredients

8 oz LIVER
1 sm ONION
4-5 cloves sliced GARLIC
2 Tbsp sliced GINGER
3 cups CHOPPED VEGGIES
In this recipe I used
CELERY
CARROT
CABBAGE
BROCCOLI
1-2 Tbsp TAMARI/SOY SAUCE
1 tsp SESAME OIL
OIL for sauteing
¼ tsp BLACK PEPPER
½ tsp GARLIC POWDER
½ tsp ONION POWDER
½ tsp CHILI POWDER
–top with sesame seeds (Everything Bagel Topping!) or chopped peanuts.
–serve over rice

How to Make Stir Fried Liver

Heat oil in a skillet on Medium heat.
Add liver and cook 1-2 minutes on each side, then remove from skillet and set aside to rest.
Into the skillet, add onions, ginger, garlic, and other veggies, except for the broccoli and other veggies that might require less cooking time.
Saute veggies for 2-3 minutes.
Add in dried spices and remaining veggies and saute 2 minutes.
Add in the Tamari or soy sauce. This will help de-glaze the pan if using a stainless steel skillet. Check current prices for skillets online.
Slice liver into ½ strips and stir into the skillet.
Saute for 1-2 minutes until the liver is done to your liking.
Finish the dish with the Sesame oil, stir, and serve.
Serve over rice, and top with sesame seeds or chopped peanuts, if desired. Check current pricing for EVERTHING BAGEL TOPPING, which I think works great on this dish. I bet cilantro would be a great addition as well.

Liver is a super nutritious protein and a cool ingredient. If you’re a little apprehensive about eating liver, then this liver stir-fry recipe might be a great introduction, so give it a try and let us know what you think. For another twist on a liver recipe idea, try this Cuban Style Liver, or take a look at a Classic Liver and Onion Recipe.

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Broiled Jalapeno Poppers With Bacon

01/07/2023 by Chef Buck

This recipe for broiled jalapeno poppers with bacon is flavorful and delicious. And we top each popper with bacon. What could be better?

Chef Buck and I enjoy jalapeno poppers! However, I [Camera Girl] am not crazy about the bread crumbs – yes, they add a crunch but why add another mild-mannered ingredient to your cheesy poppers? I want flavor, flavor, flavor!!

Fun fact: Some Texas friends recently told us that poppers are also called “armadillo legs”. Who knew?

What You Need to Make Broiled Jalapeno Poppers with Bacon

A sturdy BROILING PAN, or another oven-safe pan that is big enough for the poppers you want to make. Check current broiler pan prices on Amazon.
Fresh, small to medium JALAPENO PEPPERS to fill your pan; Plan on 4 halves for each person.
1 package of your favorite, thinly sliced BACON. Thick slices of bacon do not crisp up quickly.
Whatever filling(s) you want …..

Filling Suggestions
Here are some of our favorite fillings for poppers. Each of the following suggestion provides the filling for 2 halves of a small to medium jalapeno:

1 oz plain cream cheese or herbed goat cheese

1 oz plain cream cheese, AND

1 tsp pepper jelly, 1 tsp cracked black pepper
1 Tbsp everything spice
3 tsp sundried tomatoes, 1/2 tsp garlic powder, 1 tsp cracked black pepper [ Buck says this one tastes like pizza ]

The options are endless! Try using: blue cheese, cheddar cheese, asiago cheese, pepper jack cheese, chives, green onions, 1 tsp soy or Worcestershire sauce, sundried tomatoes, minced garlic, some of your favorite meat rub.

If you want some meat in your poppers,

Try our Cheeseburger Poppers recipe!
If you want the bacon taste, but you also want the bacon to be super crispy? Instead of topping each popper with uncooked bacon, add cooked crispy bacon to your filling.

How To Make Jalapeno Poppers With Bacon

Take out cream cheese, goat cheese and/or other dairy products you are using for filling.

Cut bacon slices in thirds, set aside.

Place oven rack 3 inches from broiler element (generally your top oven shelf). Pre-heat broiler.

Slice jalapenos in half (longways), taking off stem, seeds and membrane. REMEMBER TO BE CAREFUL HANDLING JALAPENOS. They contain capsaicin, which you do NOT want in your eyes or mouth.

Place jalapeno halves slice-side up in pan. Sear in preheated broiled for about 6 minutes.

While the jalapenos are initially in the oven, prepare your fillings.

Bring your jalapenos out of the oven and let them cool off the pan for about 3 minutes, until their temperature allows you to handle them.

Fill each half with your desired filling(s). Top with a bacon third.

Return halves to the pan. Slide pan back into the oven.

Broil for 6 minutes – watching closely, all ovens are different.

Remove from oven. Allow to cool on paper towels.

Additional Tips When Making Jalapeno Poppers

Want poppers that are less spicy? Use mini bell peppers instead of jalapenos. Or, if you have more time, after you’ve removed the membrane and seeds, soak them overnight in a bowl filled with Sprite.

These poppers can be made at least one day in advance and held in the fridge or freezer. If you do this, DON’T add your bacon until you’re ready to broil your poppers.

Also, you can serve your poppers on lettuce leaves…. which can also soak up some oil from the cheeses and bacon.

And did I mention that we love jalapeno poppers? Try our basic baked popper recipe, stove-cooked popper recipe, as well as our cheeseburger popper recipe!

Thanks for Watching our Videos!

Thanks for checking out our broiled jalapeno poppers recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Puttanesca with Chickpeas

09/24/2022 by Chef Buck

Puttanesca with chickpeas is a flavorful, quick and versatile twist on a classic Italian dish. A puttanesca recipe calls for anchovies, which is an ingredient some folks are not excited about–including myself!–but anchovy is perfect in this recipe. Like your favorite spaghetti sauce, puttanesca is great right when you cook it, and even more delicious the next day.

Ingredients for Chickpea Puttanesca

Optional: top your puttanesca with a protein e.g. boiled egg, Italian sausage, fish, poultry.

1 Tbsp oil
1/2 tsp dried chili pepper flakes
1 tsp cumin seeds (optional)
1 tsp fennel seeds (optional)
Large onion (about a cup), cut in bite-sized chunks
1 Tbsp garlic cloves, finely chopped
3 anchovy fillets (about 1 oz), drained and finely chopped
1 Tbsp tomato paste
1/2 cup white wine
28 oz can diced tomatoes (in the video we used fire roasted)
1 tsp Italian seasoning
1/2 tsp black pepper
1 15 oz can of chickpea, drained and rinsed
1/3 cup sliced Kalamata olives
2 Tbsp capers, drained

Optional garnish: 1/4 cup choppped fresh basil (or parsley)

How to Make Puttanesca with Chickpeas

Note: You will want to pay extra attention to the heat of your skillet with this dish because you’re working with seeds and because you want some lightly brown bits….not a pan of burnt seeds, garlic and/or anchovies.

Prep some ingredients:
Drain and rinse chickpeas.
Peel and chop onions.
Peel garlic. Dab excess moisture from anchovies. Mince garlic and anchovies.
Open your cans of tomato paste, tomatoes
Measure and drain your olives and capers.
Decide if you want to have some protein on the top of your puttanesca. In the video, we served the puttanesca with boiled eggs. Here are two ways to make the perfect boiled eggs every time.

Prepare a flavorful base:
Heat oil over medium high heat in a large skillet. Saute chili flakes, cumin seeds and fennel seeds onions for 30 seconds, stirring constantly. Add onions and cook for about 4 minutes. Add anchovies and garlic, stir constantly for 30 seconds more, until fragrant. Turn heat to medium. Add tomato paste and stir in for 30 seconds more. Add wine and stir for another minute, scraping up any small bits that have stuck to the pan. A stainless steel skillet is ideal for this recipe. Check current prices for stainless steel skillets on Amazon.

Complete your puttanesca:
Add the tomatoes and juice, Italian seasoning and black pepper. Cook until the liquid is reduced by half, about 10 minutes. Add your chickpeas, olives and capers. Heat through.

Serve with basil and/or protein.

Experiment with your Puttanesca

Instead of white wine, you can use 1/4 cup white wine vinegar + 1/4 cup water.

Experiment with the seasonings. In one version, instead of the Italian seasoning and pepper flakes, we used Olde Thompson Italian Seasoning (now called ‘Pinch of Rome’ seasoning) – that is actually more like a great pizza topping.

Try a different bean!

For another tasty Italian-inspired dish, try this easy Spaghetti Carbonara Recipe.

Thanks for Watching our Videos!

Thanks for checking out this puttanesca recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Chicken Chasseur Made Easy

07/16/2022 by Chef Buck

Here’s a decadent but simple version of a French Chicken Chasseur, or Hunter’s Chicken recipe. For this chicken and mushroom dish I like to use dark meat chicken, specifically the thigh, although you can definitely try another chicken cut if you prefer. Traditionally, French cooking calls for brandy in this chicken dish, but I find using only white wine is fine.

Ingredients For Easy Chicken Chasseur

2 lbs CHICKEN …thighs are best!
½ cup all-purpose FLOUR
12oz MUSHROOMS
½ cup ONION finely chopped
GARLIC minced
½ cup dry WHITE WINE
2-4 Tbsp TOMATO PASTE
2 cups CHICKEN BROTH
fresh chopped PARSLEY
OIL for cooking

Check current prices for affordable Lodge Cast Iron Skillets I use on Amazon.

How to Make Chicken Chasseur

Heat oil on medium high heat in a heavy bottom, oven safe skillet.
Flour chicken and cook in the skillet until lightly browned on both sides. I like skinless boneless thighs for this recipe. If using chicken with skin, cook skin side down first until skin is crisp and golden.
Remove chicken from the skillet and set aside on a plate.
In the same still-hot skillet, add quartered mushrooms and saute until the mushrooms cook down.
Add onion and garlic and continue to saute for 2-3 minutes.
Stir in the tomato paste and saute until it begins to darken.
Add wine and allow to cook off.
Add chicken broth.
Raise the heat and bring the skillet to simmer, then lower the heat and simmer for 5 minutes.
Stir in parsley and whatever other fresh herbs you desire.
Return the browned chicken to the skillet.
Place the skillet in an oven preheated to 375˚F and cook for approx. 30 minutes, or until the chicken is cooked through.
Garnish with fresh parsley.

Serve chicken chasseur with bread or rice or all on its lonesome.

For another tasty chicken dish, try this Whole Oven-Roasted Chicken.

Thanks For Checking out our Recipes

We hope you love this easy Chicken Chasseur recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Butternut Squash Hash

05/28/2022 by Chef Buck

Butternut squash is the best squash for folks on the fence about squash, and this butternut squash recipe is fantastic. It’s a great combo of flavors and textures and super easy to prepare.

When buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.

Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.

Ingredients for Butternut Squash Hash

2 lb BUTTERNUT SQUASH
1 oz SUNDRIED TOMATOES –smoked sundried tomatoes are great! Check sundried tomato prices online.
2 Tbsp OIL for sauteing
1 ONION thinly sliced
3 cloves GARLIC mined
15 oz KIDNEY BEANS
1 Tbsp GARLIC POWDER
SALT to taste
BLACK PEPPER to taste
…some SPINACH is nice

How to Make Butternut Squash Hash

Cut sun dried tomatoes into short strips. Cover with warm water and set aside so they can rehydrate.
Wash squash and cut in half, lengthwise. Scrape out seeds/stringy center.
Place cut-size down into ¼ inch water in a baking pan. Bake at 400˚F for 30-45 minutes. Cook until tender. Check regularly after 30 minutes in the oven.
While squash is cooking and cooling, slice onion, mince garlic, drain/rinse kidney beans.
Allow squash to cool till you can cut off skin. Dice into good-sized chunks.
Heat oil in a skillet on medium-high heat.
Saute onion and garlic for 2 minutes.
Add seasoning.
Add beans and sun dried tomatoes. Cook for an additional 5 minutes.
Add cubed butternut squash into the skillet, mixing everything together gently. Cook until all ingredients are warmed through. Add some spinach if you like; it’s great for color and added nutrition.
Taste and adjust seasoning as desired.

Need a nice non-stick skillet with a top? Check current prices for a non-stick skillet on Amazon.

Check current prices for a Baking Pan on Amazon.

This butternut squash hash makes a terrific side dish and even a main dish if you just top it with an egg! It’s hearty like a potato dish. If you love Butternut Squash, then give Spaghetti Squash a try!

best spaghetti squash — When cooked spaghetti squash pulls apart into “noodley strings”

Thanks For Checking out our Recipes

We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Cream Cheese Pasta Recipe

02/19/2022 by Chef Buck

Try a delicious cream cheese pasta recipe with roasted tomatoes. It’s an easy dish to prepare using an 8oz bar of cream cheese. You can also sneak in a little nutrition with added spinach.

Ingredients for Cream Cheese Pasta Recipe

8-10 oz of PASTA
8 oz bar of CREAM CHEESE
2 pints CHERRY TOMATOES
4-6 cloves minced GARLIC
2 Tbsp OLIVE OIL
1 Tbsp ITALIAN SEASONING
½ tsp BLACK PEPPER
SALT to taste
½ tsp RED PEPPER FLAKES
¼ cup fresh BASIL
1 cup fresh SPINACH

So far, my favorite pastas for this dish are the smaller elbow pastas and rotini pasta.

How to Make Cheesy Pasta

Preheat oven to 400˚F
In a baking dish, toss whole cherry tomatoes with 1 Tbsp of olive oil. Check prices for a baking dish on amazon.
Add in the garlic, salt, black pepper, pepper flakes, Italian seasoning and toss until the tomatoes are coated.
Make space for the bar of cream cheese in the center of the tomatoes and top the cheese with 1 Tbsp of olive oil.
Bake uncovered in the oven for 20 minutes.
While the tomatoes bake, make the pasta according to the pasta package directions.
Drain the pasta and toss the pasta in a bowl with roughly chopped spinach and basil. Check current prices for a colander on amazon.
After the tomatoes roast for 20 minutes, turn the oven to broil and continue to cook the tomatoes for 5 more minutes, then remove the tomatoes from the oven.
Carefully crush the tomatoes and cheese with a fork and stir the mixture together into a sauce.
Add the sauce to the past–or the pasta to the sauce!–whichever is easier with the dishes you’re using. Mix everything together well and serve the cheesy pasta hot.

Tips for this Creamy Pasta Recipe

Smaller pasta works great with this dish. Rotini pasta is ideal because the outer ridges are hold onto the creamy, cheesy sauce.
A bar of Philadelphia cream cheese is perfect for this recipe, but you can experiment with other creamy cheeses as well. My mom likes using Boursin cheeses, especially the garlic and herb flavor. Or you can try feta cheese, and maybe add some Greek olives for a Mediterranean twist.
Fresh basil is a nice touch, but it’s optional. Try adding a little dried basil if you don’t have fresh leaves, or just add a little extra Italian seasoning and leave the basil out altogether.
Sneaking spinach into the recipe is an easy way to add nutrition, and the green makes the dish look very appetizing. I don’t cook onions into this dish, but adding chopped green onions into the final toss of sauce and pasta is also an option and a way to add fresh color without the spinach.

And for another interesting pasta dish, check out this Couscous Salad Recipe.

pasta salad — Israeli couscous salad dish

Thanks For Watching Our Recipe Videos!

Thanks for checking out this cream cheese pasta recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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Seafood Gumbo Recipe – New Orleans Gumbo

01/29/2022 by Chef Buck

Make the best seafood gumbo at home! Since we’re in New Orleans, we thought we’d make a big pot of seafood gumbo with shrimp, fish, and crab –and of course a little fresh okra! It takes a little time to make a great gumbo, but maybe not as long as you think, and it’s not complicated, so give this gumbo recipe a try and let me know what you think.

Ingredients for Seafood Gumbo Recipe

¾ cup oil VEGETABLE OIL …don’t substitute butter because it burns easily, but we’ll add a little butter eventually.
1½ cup FLOUR
2 Tbsp BUTTER
2 cup ONIONS, finely chopped
2 cups GREEN BELL PEPPER, chopped
1 cup RED BELL PEPPER, chopped
1 cup CELERY, chopped
12-16oz FRESH OKRA, cut into ¼” discs (frozen then thawed okra can be used, but fresh is better)
3-5 cloves GARLIC, minced
14.5 oz can undrained petite DICED TOMATOES
8oz can TOMATO SAUCE
2-3 BAY LEAVES
2 Tbsp SMOKED PAPRIKA (1 Tbsp to start, another Tbsp later in the recipe)
1 tsp dried THYME
4 Tbsp CREOLE SEASONING (2 Tbsp to start, another 2 Tbsp later in the recipe)
1 tsp SALT
4 cups of chicken or veggie STOCK (sub 8 oz clam juice for 1 of the cups, if desired)
1 tsp WORCESTERSHIRE SAUCE

4 lbs seafood:
2 lb firm white FISH like cod, catfish, tilapia, etc. cut into ½” cubes
1 lb peeled and deveined SHRIMP
1 lb LUMP CRAB MEAT, or use less and substitute more fish or shrimp
Toss in a few hard shell GUMBO CRABS if you like, but that’s optional!

If you don’t use a pre-prepared GUMBO SEASONING MIX, you can make your own creole seasoning with a simple mix of paprika, cayenne, garlic powder, oregano, salt and pepper. Here’s the GEAUX CREOLE SEASONING we used in the recipe video; price it on Amazon.

How to Make Seafood Gumbo

Chop, dice, mince your veggies.
In a large pot, heat oil over medium heat for a few minutes until heated through. Check prices for Big Gumbo Cooking Pots on amazon.
Mix in flour and stir until smooth and then continue to stir constantly. You are making a “sort of roux”. A roux is equal parts fat and flour, but we’re using a little more flour in this recipe. Keep the heat on low to medium low and stir until the mixture slowly browns into a dark, rich, ice cream coffee coor. This might take 40-50 minutes, but don’t rush the process or your mixture will scorch.
When the roux is a rich, medium brown color, immediately add onions, green pepper, celery, garlic, and okra and stir well.
Add the first round of seasonings: 1 Tbsp smoked paprika, 2 Tbsp Creole seasoning, 1 Tsp dried crushed thyme, and bay leaves.
Add petite tomatoes, tomato sauce, and 4 cups of water/stock, and also include hard-shell gumbo crabs (optional). Mix everything together well.
Turn up the heat to bring the pot to a soft boil. Turn the heat down and simmer for 30 minutes. Stir occasionally.
After 30 minutes, add Worcestershire sauce and chopped fish and let the pot continue to simmer for about 10 minutes.
Add additional seasoning to finish: 2 Tbsp Creole seasoning, 1 Tbsp smoked paprika, 1 tsp dried crushed thyme.
Add shrimp and crab and cook for a final 5-10 minutes.
Adjust seasoning and stock/water as desired.

Serve seafood gumbo with WHITE RICE and top with chopped GREEN ONION or PARSLEY.

If you’d like to try a fish stew that tastes great, is very inexpensive, and super easy to make, then a take a look at this Canned Mackerel Fish Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our seafood gumbo recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Spaghetti Squash with Mushrooms and Sun Dried Tomato

01/22/2022 by Chef Buck

Today we’re making spaghetti squash with mushrooms and sundried tomatoes. Spaghetti squash is one of our favorite ingredients and, true to its name, can be used in many healthy, faux pasta-like dishes. I soak the sun dried tomatoes in warm water to reconstitute them before adding them to the recipe. This recipe is a great flavor combo and an excellent way to prepare spaghetti squash.

Ingredients for this Spaghetti Squash Recipe

SPAGHETTI SQUASH
2-3 oz SUNDRIED TOMATOES …compare prices on Amazon for Sun Dried Tomatoes
12-16 oz MUSHROOMS
2 medium ONIONS
5-7 GARLIC cloves
OLIVE OIL
SALT and PEPPER

How to cook Spaghetti Squash

a basic spaghetti squash recipe :
Slice squash into halves.
Place cut sides down in shallow water in a roasting pan.
Bake for about 45 minutes at 350 degrees Fahrenheit.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
With a fork or spoon, remove the meat of the squash.
The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.

How to make Spaghetti Squash with Mushrooms and Tomato

Heat 1-2 oz of olive oil in a large skillet.
Add sliced onion and saute for 3-4 minutes. You can add the garlic during this saute time if you prefer, but I like to add the garlic a little later in this recipe so that the dish will have a stronger garlic flavor.
Add sliced mushrooms and a little salt and pepper and mix well. Cover and let the mushrooms cook down for 5 minutes.
Uncover and then add in the reconstituted sun dried tomatoes and continue to saute ingredients in the skillet. Add more seasoning as desired.
Stir in the garlic.
Add in the spaghetti squash. Spaghetti squash varies in size, so add the entire squash or just as much as you like; mix in as much squash as you desire for a tasty mushroom/tomato/squash ratio. Any leftover squash can be used in another squash recipe.
Turn off the stove and then finish the dish by stirring in a little heavy olive oil to taste. Adjust salt and pepper and you’re ready for dinner.

If you like this spaghetti squash with mushrooms dish, check out this twist on a Pad Thai Recipe with Spaghetti Squash.

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Kale Soup Recipe

04/07/202401/15/2022 by Chef Buck

If you’re on the fence with kale, then try this healthy, leafy green in an easy kale soup recipe. Kale is a vegetable that folks either love or hate because of its texture, but kale’s robust texture makes it extremely versatile for many recipes, and using kale in a vegetable soup is a simple way to tame the texture.

Kale Soup Recipe Ingredients

12 oz KALE
1 lg ONION chopped
1 CARROT
1 SWEET POTATO
3-5 cloves GARLIC chopped
1 tsp CHILI POWDER
1 tsp CAYENNE PEPPER
1 tsp GARLIC POWDER
½ tsp BLACK PEPPER
2 cups BROTH
2 Tbsp OLIVE OIL

How to Make Kale Soup

Wash kale greens thoroughly and chop into rough, large sizes. Need a new Cutting Board? Price boards on Amazon.
I use 2 medium sized onions in the kale recipe video, or just use 1 large onion, but you can be flexible on the ratio of ingredients as you prefer. I like to cut the onion into large, thin slices for this soup dish.
In a large pot, heat light olive oil on medium heat. Check current prices for a Soup Pot on Amazon.
Saute chopped onion and garlic for 2 minutes.
Add seasoning and continue to saute for 2 minutes.
Add sweet potato, carrots, and broth, then top the dish with your kale greens. Cover the pot for a couple of minutes to allow the greens to soften and wilt.
Once the greens have wilted, stir all the ingredients together well, then add just enough water to cover the ingredients completely.
Cover the pot and turn up the heat to bring the pot to a bubble, then reduce the heat, cover the pot with a lid, and allow the soup to simmer gently for about 30 minutes.
After half an hour, your soup will be ready to eat, but the longer you let soup sit, the tastier it will be, which is always true for soups and stews, so the more advanced you can make the dish ahead of time, the better it will be!

For another healthy greens dish, try this fantastic Beet Greens Brunch Recipe.

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Eggplant Tuna Casserole Recipe

09/11/2021 by Chef Buck

Twice baked eggplant tuna casserole is a delicious comfort food that is surprisingly healthy. It is an easy and forgiving recipe too. If you are trying to wean yourself away from yummy (aka bready, meaty, cheesy) tomato dishes, this can help. Yes, it has some parmesan cheese but is delicious without the addition of mozzarella, ricotta, flour and/or egg that you often find in similar dishes. When you scan the ingredients and see eggplant and tuna – don’t flee! The first time I had a variation of this dish, I was very glad I wasn’t told those two ingredients were in it. Try it! It’s easy to make, delicious, and you may surprise yourself too.

Ingredients Needed To Make Eggplant Tuna Casserole

1 large EGGPLANT
1 tsp SALT
2 cups ONION, diced
7+ medium/large GARLIC CLOVES, pressed (go wild, use a whole bulb!)
OIL for veggie baking AND casserole dish (around 2 1/2 Tbsp)
9 oz CANNED TUNA in water, drained
14.5 oz can DICED TOMATOES, half drained
8 oz can TOMATO SAUCE
1 Tbsp ITALIAN SEASONING
1 Tbsp ROASTED GARLIC POWDER (regular garlic powder works too)
1 tsp MINCED ONION SEASONING
1 tsp CARAWAY SEEDS
½ C grated PARMESAN CHEESE, divided
Optional Seasoning: In the video, we also used 1 tsp OLDE THOMPSON EVERYTHING ITALIAN (it’s pizza seasoning – adds a bit of heat too!)

In the video we used a 2 qt glass pyrex casserole dish, measuring 7 1/2 x 12. Check out current prices for a BAKING DISH on Amazon.

How To Make Twice Baked Eggplant Casserole

Preheat oven to 425 F.

Cut eggplant into 1/4 inch discs. Quarter the bigger discs. Sprinkle/distribute salt and let sit for 10 minutes (to draw out some moisture). While your eggplant sweats, you can dice the onion. Peel and press the garlic. Put any extra small cloves aside so they don’t burn during the roasting process. [If you’ve never had roasted garlic before, and the amount we’re suggesting sounds very scary, know this – roasted garlic has a much more mellow flavor compared to eating it raw or sautéed. You can have roasted garlic without having ‘garlic breath’ for several hours.]

Oil baking sheet and casserole dish.

Pat eggplant dry.

If your eggplant is extra large or your baking pan is small – you will need to roast your veggies in two parts (or use two oiled baking sheets). Place your eggplant and garlic in single layer on the oiled baking sheet. Sprinkle the onion onto pan – letting the onion cover any remaining surface area on the pan.

Cook your veggies for just 15-20 minutes. The onion tips will just begin to brown. In the finished casserole, the onions still have some texture – something to bite into*.

While your veggies cook, mix together your sauce of tuna, tomatoes, tomato sauce, and seasonings. Set aside.

Reduce your oven temperature to 350 F, when you take your veggies out.

Pick out garlic. Dice your garlic, in order to distribute the yummy flavor thorough out finished dish. Mix the diced garlic into your sauce.

In your oiled casserole dish, layer one-half of your eggplant, then one-half of your sauce** and sprinkle with about 1/3 of your Parmesan. Repeat the layers, topping with remaining 2/3 Parmesan cheese.

Bake, uncovered, in 350 degree F oven for 20 to 25 minutes. Most of the liquid will be gone. Broil/brown the cheese -watch carefully after 1 minute.

Let it cool and then enjoy!

If you enjoy this twice based eggplant casserole recipe, then check out other favorite eggplant recipes!

Hints To Make Your Casserole Just Right

Some people (Hi Mom!) would rather have their onions cooked more, so they don’t taste undone. If you’re in that group, simply cook your veggies till your onions are softer.

It’s okay if your sauce has a bit of liquid to it – simply mix up the sauce before you start layering.

How To Freeze Your Twice Baked Eggplant Casserole

Cover unbaked casserole with freezer paper and date it. Freeze it for up to one month.

To bake frozen casserole, place in 375 degree F oven for 50 to 60 minutes. Let it set 10 minutes before serving to reabsorb some moisture.

If you’re not into eggplant, try a classic Tuna Casserole Recipe, but one that’s not wet!

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Thanks for checking out our eggplant tuna casserole recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

White Bean Gravy with Cannellini Beans

08/24/202108/14/2021 by Chef Buck

Make a rich white bean gravy with canned beans. I prefer cannellini beans for this gravy recipe, but most white beans will do the trick. When eating a low-fat diet, two of the things I miss most are biscuits and gravy, but there are healthy alternatives for these cravings, and a white bean gravy is super satisfying if you season it up just right.

Ingredients for White Bean Gravy

15oz can WHITE BEANS
1 med ONION
1-2 cloves GARLIC
BROTH as needed
fresh ROSEMARY (or SAGE is nice!)
½ tsp FENNEL SEED
1 Tbsp FLOUR
1 tsp SALT
1 tsp PAPRIKA
1 tsp GARLIC POWDER
½ tsp BLACK PEPPER
HOT PEPPER (optional) I use Costena Chipotles check current prices on Amazon
1 Tbsp OIL Optional: fresh herbs or chopped green onion for garnish

How to Make White Bean Gravy

Heat about 1 Tbsp of oil in a pot on medium heat.
When the skillet is hot, add chopped onion and saute for 2 minutes.
Add garlic and hot pepper and all seasoning and continue cooking for 2 minutes more.
Stir in flour.
Add canned beans and about half a can of broth. Stir, and bring the skillet up to a simmer, then cover and let simmer for 10 minutes.
Using a hand blender, blend the pot contents into a smooth gravy. Be careful of hot bean splatter! Check current prices for Hand Blenders on Amazon.
If needed, reduce the gravy farther on the stove, or add more broth or water if desired.
Use this bean gravy just like you would your favorite fat and flour gravy! And garnish with fresh green herbs or green onion for a picture perfect meal.

If you enjoy this white bean gravy recipe, then check out a breakfast bean favorite, Eggs and Beans!

Thanks for checking out our white bean gravy recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also, click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon. Or throw a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

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Beans and Eggs One-Skillet Recipe

04/07/202407/31/2021 by Chef Buck

Try a delicious one-skillet breakfast recipe for beans and eggs. This egg recipe is easily adjustable for any family meal; just add as many eggs to the recipe as you have folks to feed! I like to spice up this bean dish with hot pepper and lots of seasoning, because beans and tomato can handle a lot of added flavor.

Ingredients for Beans and Eggs

4 EGGS …add more eggs for more mouths!
15oz can BEANS …white beans are my favorite
15oz can diced TOMATOES
1 finely chopped ONION
2 cloves minced GARLIC
fresh chopped HOT PEPPER
or try La Costena Chipotle like I use in the video recipe
a little OIL for cooking
seasonings like:
½ tsp SALT
½ tsp BLACK PEPPER
1 tsp PAPRIKA
1 tsp GARLIC POWDER
…adjust seasonings to taste

Optional: fresh herbs or chopped green onion for garnish

How to Make One-Skillet Beans and Eggs

Heat about 1 Tbsp of oil in a skillet on medium heat.
When the skillet is hot, add chopped onion and saute for 2 minutes.
Add garlic and hot pepper and seasoning and continue cooking for 2 minutes more. I use La Costena Chipotle pepper in the recipe video. Check the current price for this Chipotle on Amazon.
Add canned beans and tomato and a little water. Stir, and bring the skillet up to a simmer, then cover and let simmer for about 10 minutes.
Uncover and stir until liquid reduces to saucey, but not too wet.
Crack eggs into the skillet, leaving space between them.
Cover and let cook 4-6 minutes more until the eggs are done to your liking…cook for a bit more than this if you like the yolks hard.
Turn off the heat, and serve the eggs and beans immediately. Garnish with fresh green herbs or green onion for a picture perfect meal.

If you like this egg recipe, check out another spicy favorite, Huevos Rancheros!

Thanks for checking out our beans and eggs recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

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Buttermilk Powder Pancakes Recipe

08/27/202101/30/2021 by Chef Buck

Try this easy buttermilk powder pancakes recipe. Powdered buttermilk has a very long shelf life, so it’s super convenient to have in the cupboard. Once opened, the buttermilk powder needs to be refrigerated, but it still lasts a long while for future buttermilk recipes.

Buttermilk Pancake Ingredients

4 Tbsp BUTTERMILK POWDER
1 cup all-purpose FLOUR
½ tsp BAKING SODA
1 tsp BAKING POWDER
1 Tbsp SUGAR (optional)
¼ tsp SALT (optional)
1 EGG
1 cup WATER (chilled)
2 Tbsp OIL
sprinkle of WALNUTS and/or FRUIT if desired

Check the current price for the Buttermilk Powder used in the video on Amazon

How to make Buttermilk Powder Pancakes

Mix and sift the dry ingredients into a large mixing bowl.
In another bowl prepare the wet ingredients: beat one egg, then mix in the chilled water and oil.
Gently mix the wet ingredients in with the dry ingredients until everything is wet. DO NOT OVERMIX! Your batter should be a bit lumpy!
Heat a lightly greased skillet on medium heat. In the video I use a Lodge cast iron skillet which is affordable and works great. Check the current price for a cast iron skillet on Amazon.
Once the skillet is hot, add batter into the skillet in whatever size cakes you prefer.
Bubbles will come up through the batter. Once the bubbles stop, take a peek under the cakes and give them one turn onto the other side.
Cook on the other side until done. Do not turn pancakes multiple times to cook because this makes pancakes dense and heavy.

That’s it! Serve buttermilk powder pancakes with syrup and your favorite fruit and nuts. And for a complete twist on traditional pancakes, try this gluten-free banana pancake recipe.

Banana pancakes are delicious, so definitely give them a try. Buttermilk pancakes are super delicious, too, but I’ve been eating much better these past few years, so I don’t have heavy flour pancakes nearly as often as I used to do. As I get older, I’m finding that a well-balanced breakfast makes a big difference in my energy levels and how I feel.

Thanks for watching our recipe videos!

Thanks for checking out this buttermilk powder pancakes recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Overnight Oats for a Healthy Oatmeal Habit

01/16/2021 by Chef Buck

Overnight oats is one of the easiest ways to make oatmeal part of your dietary routine. Old fashioned oatmeal is nutritious, high in fiber, lowers cholesterol, and I credit oatmeal with helping me keep my weight down this year. I make this oatmeal recipe to last the week, and I pair it with fresh fruit, ginger, walnuts, and flax seed.

Overnight Oats Ingredients

OLD FASHIONED OATMEAL (aka Rolled Oats)
MILK (ALMOND or SOY MILK will store the best)

…those are really the only ingredients required, but
I like to add:

Fresh minced GINGER
CINNAMON POWDER
Dash of SALT

How to Make Overnight Oats

We generally make 3 to 5 cups of overnight oats at a time, which is enough for CG and I to have an oatmeal breakfast 2 to 3 times a week. I use old fashioned oats, but CG sometimes uses steel cut oats. I prefer the old fashioned kind, but either kind will work using the same method. Check current prices for oatmeal on Amazon.

You can simply use oats and milk (or any soaking liquid) for the ultimate “plain” oatmeal, but I also like to add fresh minced ginger, cinnamon, and a dash of salt to make my overnight oats base. I call it a base, because even though it is quite flavorful, I almost always add other ingredients when I’m ready to eat, depending on my mood and what’s available.

This is Truly the Easiest Oatmeal Recipe Ever

You really don’t have to measure any ingredients, just be sure to add a ratio of ginger and cinnamon to your tastes, and the liquid you add should be just enough to cover the oat mixture.

Fill a sealable container almost to the top with dry old fashioned oatmeal; leave about 1 inch at the top of the container. Mix in minced ginger and cinnamon to taste, plus a dash of salt if you like. You can see in the recipe video that I prefer quite a bit of fresh ginger. Raw fresh ginger can be quite strong, but soaking overnight with the oats mellows this healthy root considerably.

Once all the dry ingredients are mixed together well, pour in the liquid until the oats are just completely covered. I prefer to use almond milk or soy milk, which keeps quite well with the oats and lasts about 1 week in the fridge. You can use dairy milk, but it will not keep as long, so use almond or soy milk if making a batch of overnight oats for the week. You can also use just plain water. Sometimes I’ll use half water and half almond milk.

Seal the container and store in the fridge. You can do this late at night, and the oats will still be ready for an early breakfast. It only takes about 4 hours of soaking time for the oats to be perfect.

Fancy Overnight Oatmeal Additions

I like to use this overnight oat recipe as a vehicle for other healthy foods. Here is a list of some of my favorite additions that I add to this oatmeal base when I’m ready to eat:

WALNUTS (nuts add a much needed crunch, any nut will do, but walnuts pack nutrition)
FRESH FRUIT (blueberries and banana are my two favorite choices)
YOGURT (I try to use yogurt with live cultures for added benefit)
HONEY (just a spoonful to sneak in the health benefits of honey)
PEANUT BUTTER (if you made your oats with water, this is a way to add additional protein)
ALMOND BUTTER (same as peanut butter, but not as overpowering)
GROUND FLAX SEED (no one knows what this is, but you can add it to oatmeal)
PRUNES (add pitted prunes, but still be cautious!)
CHOCOLATE CHIPS (I do this sometimes, but I never feel good about it)

If you make overnight oats a regular part of your week, you’ll almost always have old fashioned oatmeal in the cupboards, here’s another great oatmeal treat No-Bake Oatmeal Fudge Bars.

Thanks for checking out this overnight oats recipe, and all of our video recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

Corned Beef Hash Recipe with Canned Corned Beef

01/09/2021 by Chef Buck

Today we prepare a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just salt, pepper, and Worcestershire sauce, so this recipe doesn’t require many ingredients.

Ingredients for a Corned Beef Hash Recipe

12 oz CANNED CORNED BEEF
2 medium-sized POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE SAUCE
1-2 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
…add a little fresh or dried HOT PEPPER if desired

How to make Corned Beef Hash

Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking. Check current prices for a cast iron skillet on Amazon.

I love serving this classic corned beef hash recipe with toast and a couple of soft-yolked eggs. Maybe a splash of hot sauce? Check out current prices for canned Corned Beef on Amazon.

For another canned corned beef recipe idea try this Beef ‘n Pickle Dip.

Another traditional pairing is corned beef with cabbage. Simply sear up chopped onion, season as desired, add in chopped cabbage, shredded corned beef, a little water, and simmer until done. Canned corned beef is a versatile ingredient, so keeping a can in the cabinet for a rainy day is a smart idea. Check out the Complete Corned Beef and Cabbage Recipe.

Thanks for checking out our corned beef hash recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our cooking videos!

Mole Recipe Easy One-Pot Mole Sauce

06/17/202211/21/2020 by Chef Buck

My mole sauce is easy and delicious, so don’t be intimidated at the notion of making a homemade mole recipe, it’s no problema.

What are the Ingredients in a Mole Sauce?

Some of the best dishes we sampled during our 4 months traveling in Mexico were mole dishes. There are all kinds of moles, and whenever we have a chance to sample one, we do. Traditional moles are made with a vast variety of ingredients and it’s a sauce open to many interpretations.

Ingredients I used in my Mole Recipe Video

3 dried CHILE PEPPERS (2 ancho peppers and 1 New Mexican pepper)
¼ C fresh PEPPERS (a mix of habanero and jalapeno)
1½ ONION
7 GARLIC cloves
3 PLUM TOMATOES
¼ cup of WHOLE ALMONDS
¼ cup of PEANUTS
1 dinky BANANA
¼ cup RAISINS
7 dried pitted PRUNES
1 piece TOASTED BREAD
2 Tbsp cooking OIL
1 tsp CUMIN POWDER
1 tsp OREGANO POWDER
1 tsp SALT

Mole ingredients can vary wildly. The main ingredient you need are dried chile peppers. Below is a list of potential ingredients you might experiment with when making a mole sauce recipe.

More Mole Ingredients

CHILI PEPPERS (dried pepper prices on Amazon)
CHICKEN BROTH
TOMATILLOS
SUGAR
All kinds of NUTS
CHOCOLATE
TORTILLAS
ANISE
CLOVES
SESAME SEEDS
PUMPKIN SEEDS
SQUASH SEEDS
CILANTRO
…and the list goes on, and on. Experiment with variations on a traditional Mexican mole recipe and find the flavors you like best.

How to Make a Mole Recipe

Use any dried chile peppers or combo of peppers that you like. I prefer ancho peppers, so I use these peppers in most every mole I’ve made. Check prices for ancho peppers on Amazon.
De-seed and de-stem the peppers.
Heat a large pot on medium heat with 1-2 Tbsp of oil.
When hot, add in the dried peppers and stir for about 1 minute.
Push peppers aside and add in the nuts and roast for a few moments.
Stir the peppers and nuts together and add in the fresh peppers, onions, garlic, and tomato as you chop them up. Chop everything roughly; it’s all going into the blender eventually, so nothing needs to be chopped small.
Add in the dried fruits and fresh fruit.
Stir in the seasonings and continue stirring as needed for about 5 minutes allowing the ingredients to color up slightly.
Raise the heat to high and add in just enough water or broth to cover the ingredients in the pot. It won’t take much liquid at all. Cover and bring the pot to a bubble, then reduce the heat and let ingredients simmer for about 30 minutes.
Pour off any excess broth from the pot and set the broth aside to use as needed.
Take the ingredients from the pot and add to a blender and blend until smooth. Add a piece of toast if you like to thicken the mole recipe. If the mole sauce is too thick, just add in some of the reserved broth. Any broth you don’t use can be saved and used in a later recipe. Check current prices for a blender on Amazon.

And that’s all there is to this mole recipe. You can use this delicious mole sauce in all kinds of dishes. Use the sauce right away or store it in the fridge, and mole freezes very well, so double or triple the recipe and freeze mole for later, or make batches for friends and family.

Mole sauce can be served with almost anything. My favorite mole dish is the traditional pairing of chicken and mole with rice, also called chicken mole, or pollo con mole. I love mole in the morning for breakfast. Mole sauce served with fried eggs and potatoes is the best, and of course toast to sop up the extra sauce is a must have.

We tried store-bought mole sauce and found it to be a pretty serviceable base. You can buy a premade mole sauce or paste and add in your own ingredients and flavors.

For another delicious Mexican inspired meal, try this Family Style Burrito Recipe.

cauliflower pizza crust recipe — click pic for video recipe

Thanks for checking out our mole recipe video, and all of our recipes. Have I mentioned that mole is the national dish of Mexico?

Thanks For Watching Our Recipe Videos!

Thanks for checking out this mole recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Potato Hash Recipe Real Time Cooking Lesson

10/24/2020 by Chef Buck

A potato hash recipe is a perfect comfort dish, and it’s ideal for any meal anytime of the day. A hash recipe usually involves meat and potatoes, but this semi vegetarian recipe foregoes the meatiest of the meat for a simple egg topping. An over easy egg with a nice runny yolk makes a tasty topping, but any fried egg will do, or leave the egg off altogether for a vegan hash.

Ingredients for Potato Hash Recipe

1 medium POTATO
½ cup chopped ONION
3 cloves minced GARLIC
¼ cup chopped BELL PEPPER
2 EGGS
OIL for cooking
1 tsp SALT
½ tsp CHILI POWDER or BLACK PEPPER
½ tsp TURMERIC
½ tsp SMOKED PAPRIKA
Optional:
½ tsp CARAWAY SEEDS
¼ cup chopped SPINACH
Some chopped CILANTRO

The chopping knife I use in the video is a Satoku-style design, and you can check current prices for this knife on Amazon.

How to make Potato Hash Recipe

Heat 3 Tbsp oil in a skillet on medium heat.
Cube potato into uniform sizes about as big as a game die.
When oil is hot, add potatoes to the skillet and spread into a single layer and let fry undisturbed for 10 to 15 minutes. Sprinkle potatoes with ½ tsp of salt.
After 15 minutes, add in the rest of the seasonings then stir potatoes and let cook for another 5 minutes.
Mix in onion, bell pepper, and garlic and continue to fry the potatoes until done, stirring occasionally, about 10 more minutes.
If desired, add in fresh greens for added nutrition and color.
When potatoes are finished, plate and top with a fried egg. An over-easy egg with a rich yolk makes a great saucy topping for this recipe.

If you prefer home fried potatoes with a bacon twist, check out this Home Fried Breakfast Potato Recipe.

home fried potatoes recipe — home fried potatoes

Thanks for checking out our potato hash recipe video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

In the cooking video, I mention how we wash and sanitize our veggies after buying them. Here’s an article CG wrote about Sanitizing fresh produce while we were traveling in Mexico. Her article includes several options for cleaning and sanitizing.

Thanks for watching our recipe videos!

Sweet Potato Hummus – Easy Sweet Potato Recipe

10/10/2020 by Chef Buck

If you love hummus, be sure and give this sweet potato hummus recipe a try. It’s super easy and healthy, just like classic hummus, and very creamy. If you have a hard time getting your family excited about chickpeas, then this sweet potato recipe might be the answer.

What you need for Sweet Potato Hummus

1 medium size cooked SWEET POTATO
3 cloves GARLIC
2 Tbsp EXTRA VIRGIN OLIVE OIL
3-4 Tbsp TAHINI
2 Tbsp LEMON JUICE
SALT to taste …but about ½ tsp is cool
LEMON ZEST optional

How to make Sweet Potato Hummus

Cook the sweet potato. But do you peel the potato first? That’s up to you, but I like to leave the potato peeling on, because it’s added taste and texture and nutrition, so why not? For hummus, I generally nuke the sweet potato in the microwave. Wash the potato, then pierce the skin of the potato 4 or 5 times with a fork, then microwave the potato for 5 to 6 minutes.

Put all ingredients into a food processor and then blend until smooth. Check Kitchen Food Processor prices on Amazon. If the hummus is overly thin, you can thicken it with added sweet potato. If the hummus is too thick, add a spoonful of water at a time until the hummus reaches the consistency you like, or add a bit of extra olive oil.

Check current prices for Tahini on Amazon.

Serve sweet potato hummus with warm pita bread, pita chips, crackers, or raw fruit and vegetables.

Is hummus too healthy for you? Are you a risk taker? Try a decadent Fancy Bean Dip Recipe.

Thanks for checking out our hummus recipe video, and all of our recipes. If you’re interested in sweet potato nutrition info, here’s what science people have to say about the health benefits of sweet potatoes.

Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Corned Beef Cabbage Recipe with Canned Corned Beef

09/26/2020 by Chef Buck

Try this delicious corned beef cabbage recipe. It’s super easy to make, especially if you’re using canned corned beef. The vinegar and Worcestershire give the dish a nice zing, and it’s a terrific comfort food that’s filling without requiring a ton of ingredients.

Ingredients for Corned Beef Cabbage Recipe

12oz canned CORNED BEEF
1 small CABBAGE
1 large ONION
1 large CARROT
3-4 cloves GARLIC
2-3 Tbsp VINEGAR
2 Tbsp WORCESTERSHIRE SAUCE
1 tsp CARAWAY SEEDS
1 Tbsp dried ITALIAN SEASONING
SALT and PEPPER to taste
OIL for cooking

How to make Corned Beef and Cabbage

Heat oil on medium heat in a large, heavy bottomed pot.
Add in chopped onions. Sauté onions for about five minutes.
Season onions with salt, pepper, and herbs.
Add in garlic and sauté for another minute.
Add in the cabbage and carrots and continue to cook on medium heat for 5 minutes, stirring occasionally.
Add in the Worcestershire sauce and vinegar and mix well.
Reduce the heat to medium low and let cook uncovered until much of the water has cooked out of the dish. Stir occasionally.
While cabbage continues to cook, open canned corned beef and cut into slices. Check current prices for CANNED CORNED BEEF on Amazon.
Heat a skillet on medium high heat and then sear the beef until well browned on each side. Then cut beef into smaller pieces. Check current prices for a CAST IRON SKILLET on Amazon.
When cabbage has reached desired doneness, add in the seared beef and toss lightly. Serve hot.

Give Canned Corned Beef a Try!

I prefer searing the beef in a separate skillet because it gives the canned meat a better flavor if it’s seared well. You can simply add the beef right out of the can into the cabbage if you prefer, but I think searing the beef well is worth the added effort.

This is an easy and exceptionally tasty dish. I like my corned beef cabbage recipe kind of mild, but adding a little hot sauce or cooking fresh chiles into the onions is an easy way to add heat.

Give this corned beef recipe a try and let me know what you think. For another canned corned beef recipe idea, try this Corned Beef Pickle Dip.

To meat or not to meat? As a cook and semi-professional foodie, it’s almost impossible for me to happily commit to vegetarianism, however, I don’t eat meat with the regularity that I once did. And I don’t miss it, in fact I appreciate meat more than ever now that I’ve reduced my meat consumption. Here’s a meatless chili recipe that is one of my favorite dishes, and don’t get me started on Jackfruit. For sure, meat can be delicious, but it’s not a requirement for a complete meal. Should we eat meat or beans? It’s a good question to ask. I like meat AND beans, but leaning into the beans might be a great idea in the long run.

Thanks for checking out our corned beef cabbage recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our cooking videos!

Canned Clam Recipe for Flatbread Clam Pizza

09/12/2020 by Chef Buck

Try this easy canned clam recipe for healthy flatbread clam pizza. Price wise, canned clams are one of the best buys for canned seafood. We use a thin tortilla wrap to make a super light clam pizza that packs tons of flavor without a lot of heavy bread.

How to Make Flatbread White Clam Pizza

This canned clam recipe will work with almost any kind of premade flatbread. For instance, we prefer a thin wrap because it crisps up nicely around the edges and doesn’t overwhelm the flavor of the pizza toppings.

You can really adjust the toppings and measurements for this pizza recipe. In the video, we use two cans of clams, one minced and one chopped, for an overwhelmingly clammy pizza experience, but we’ve also made this recipe using just one can of clams for two tortilla wrap pizzas and found it more than satisfying, so definitely adjust the recipe to taste.

And we love garlic, so two heaping Tbsp of minced garlic is perfect for us on a single pizza wrap. However, use less garlic if you’re scared.

Ingredients for a Flatbread Canned Clam Recipe

large TORTILLA WRAP or FLAT BREAD of choice
6.5 OZ minced CANNED CLAMS …use ½ can or an entire can for each wrap
1-2 Tbsp GARLIC minced
2 Tbsp extra-virgin OLIVE OIL
¼ cup grated MOZZARELLA CHEESE
1-2 Tbsp grated PARMESAN CHEESE
½ tsp dried OREGANO or Italian Seasoning

optional toppings:
some spinach leaves, thinly sliced onion, capers, chopped artichoke heart, cooked bacon crumbles, fresh parsley, dried red pepper flakes for heat

Check current prices for CANNED CLAMS on Amazon.

How to Cook Flatbread Clam Pizza on a Tortilla Wrap

Preheat the oven to 425 degrees.
In a small bowl, combine olive oil and minced garlic.
Brush half of the garlic-oil over the tortilla wrap, making sure to extend all the way to the tortilla edges.
Evenly distribute clams over the crust.
Add additional ingredients as desired. Remember to take your toppings all the way to the tortilla edges to avoid burnt edges with no flavor.
Drizzle the pizza top with the remaining garlic-oil.
Top with the dried oregano, and freshly grated Parmesan and Mozzarella cheese.
Place pizza on a lightly sprayed pan and slide into the preheated oven.
Bake until the crust edges are lightly browned and the cheese is melted, about 8-10 minutes.
Loosen the tortilla from the pan with a spatula and serve the pizza hot, warm, or cold; it’s garlicky and delicious anytime.
For added heat, sprinkle with dried red pepper flakes.
This flatbread pizza looks nice with fresh greens, and just a little spinach adds color and nutrition. But if you don’t love spinach, just a sprinkling of fresh parsley before serving will do the trick.

Check out more canned seafood recipe Ideas for a healthy diet.

canned herring recipe — Canned herring is an affordable and easy way to incorporate the health benefits of fish into your diet.

Thanks for checking out this canned clam recipe, and all of our cooking videos. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Here’s some nutritional data for canned clams.

Thanks for watching our canned clam recipe video!

Tuna Casserole Recipe – Creamy NOT Wet!

08/08/2020 by Chef Buck

Is there a more classic comfort food than a Tuna Casserole Recipe? A creamy tuna noodle bake is one of the easiest, tastiest dishes that you can serve. It’s super affordable, very filling, and a versatile recipe for using up odds and ends in the fridge.

Tuna Casserole Ingredients

12 oz can of TUNA in water
8 oz SHELL PASTA (8 ounces before cooking)
4 oz CREAM CHEESE softened
1 can CREAM of MUSHROOM SOUP
1 small ONION chopped
1 Tbsp PIMIENTOS or substitute fresh chopped peppers
½ cup CELERY chopped
some GREEN PEAS
1 Tbsp fancy MUSTARD
½ sleeve of SALTINE CRACKERS or BREADCRUMBS
2 Tbsp BUTTER
SALT and PEPPER to taste

How to Make Tuna Casserole Recipe

In a large bowl, simply combine all of the ingredients. Check current price for canned tuna on Amazon.
Cook the shell pasta according to package directions and then stir into the mix, but prepare the pasta al dente, which means firm and chewy, do not overcook!
Pour mixture into a greased 8×8 baking dish.
Spread the mixture evenly in the dish and then top with buttered, crushed saltines, or breadcrumbs.
Bake in an oven preheated at 400˚F for 30 minutes or until the topping is golden brown.

And that’s it! Hope you love this easy tuna casserole recipe. For another easy casserole dish, check out this Squash Casserole Recipe.

Thanks for checking out our tuna casserole recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

We appreciate you watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Twice Baked Spaghetti Squash Recipe

08/24/202006/27/2020 by Chef Buck

Here’s a twice-baked spaghetti squash recipe that’s like a spaghetti squash casserole. I keep the recipe super simple with sliced onion, garlic and sundried tomatoes. Thinly slicing the ingredients helps the dish bake well together with the spaghetti squash. I also add jalapenos for heat, but that’s very optional. Even the cheese topping is optional if you want a dairy free recipe, but the cheese definitely adds more body to the dish.

What you need for this Squash Recipe

½ Lg SPAGHETTI SQUASH
1 med ONION sliced
¼ cup SUNDRIED TOMATO sliced
3-5 cloves GARLIC sliced
1 Tbsp JALAPENO PEPPER sliced
¼ cup PARMESAN CHEESE shredded
2 Tbsp OLIVE OIL
SALT to taste
2 tsp PAPRIKA

It’s easy to double up on this squash recipe, but only using half a large squash makes plenty for two people, and leaves half to use in a completely different dish. When buying a spaghetti squash, choose one that is blemish free, firm to the touch, and feels heavy for its size.

How to Bake a Spaghetti Squash

Slice the squash through the middle, separating both ends, then take a spoon and dig out the seeds.
Place the squash halves cut side down in a baking pan in ¼” water.
Bake for 30 minutes on the center rack in an oven preheated to 350˚F.
Carefully remove the squash from the pan and allow to cool until easy to handle.
Use a fork and separate the inner squash from the rind. The squash will come out in spaghetti-like strands. You can use this baked squash in all kinds of recipes.

Twice Baked Spaghetti Squash Recipe

Thinly slice the onion, garlic, sundried tomato, and peppers.
In a large bowl, combine the baked squash and sliced veggies.
Add olive oil and toss well. Check current Olive Oil prices on Amazon.
Add seasoning and toss. Use whatever seasonings you like, but for this recipe I prefer only salt and paprika. The tomato and garlic adds a lot of natural flavor.
Spread everything evenly in an ungreased 8X8 inch baking dish and bake uncovered at 350˚F for 30 minutes.
After 30 minutes, top the dish with shredded cheese and bake for 10 minutes more.
And that’s it! Garnish with chopped herbs if desired.

For another easy spaghetti squash dish, try this Pad Thai Spaghetti Squash Recipe.

Thanks for checking out our twice-baked spaghetti squash recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Best Fennel Recipe with Shrimp

06/06/202006/06/2020 by Chef Buck

What’s fancier than a fennel recipe? Shrimp with fennel! Fennel sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs well with quick-cooking seafood. If you’ve never tried fresh fennel before, this shrimp and fennel recipe is a great place to start.

Ingredients for Fennel Recipe

1 bulb of FENNEL
1 lb. SHRIMP peeled and deveined
1 small ONION sliced
15-20 sliced CHERRY TOMATOES
1 Tbsp TOMATO PASTE
½ cup to 1 cup WHITE WINE
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
2 Tbsp OIL for cooking
FENNEL fronds for garnish

Fennel Recipe with Shrimp

How to Buy and Cut Fresh Fennel

When you buy fennel at the store, it might simply be the bulb, or it might include the bulb, stalks and fronds. Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. The edible parts of fennel are the bulb and the dill-like fennel fronds. The stalks resemble celery, but are too chewy to enjoy.

Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. The stalks can be cut away and discarded. Wash the bulb and cut away any blemishes, or remove the outer layers entirely if they have too many spoiled areas.

Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennels will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces. Smaller fennel is more tender, and better suited for raw recipes, while larger fennel is best for cooking.

How to Peel and Devein Shrimp

For this recipe, I like to buy medium-sized shrimp at the best price I can find. Don’t spend gobs of cash on super-model shrimp, because the shrimp are not the star ingredient, this is an ensemble of great tastes working together.

If the best-priced shrimp aren’t peeled and deveined already, that’s fine, cleaning shrimp is a simple task. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. The head and shells can be saved to make a seafood stock.

On the top and bottom of the shrimp you’ll see dark lines running along the length of the body. The bottom line you can ignore, that’s just a vein, but the dark line up top is the gritty intestinal tract of the shrimp, and should be removed for best eating.

With a sharp knife, cut along the length of the line at the top of the shimp. Don’t cut deeply, just enough to cut open the “vein”, which is really the digestive tract. Open the cut under water and wash the intestines away. And that’s it!

Cooking Fennel and Shrimp in a Skillet

Heat a skillet and oil on medium heat. For a skillet like the one used in the video, you can check current prices for a Cast Iron Skillet on Amazon .

Add in the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add in the tomato paste and continue mixing.

Add in a little wine. Add in ½ cup to start, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.

Add in sliced cherry tomatoes and shrimp, and then stir another 2-3 minutes or until the shrimp are opaque and cooked through. And that’s it! This shrimp recipe is great over rice, and looks especially nice topped with a garnish of the chopped fennel fronds.

Give this shrimp and fennel recipe a try and let me know what you think, and check out this Eggs, Fennel and Salmon Brunch Recipe.

If you like the flavor of fennel, give cooking with fennel seeds a try. Seeds add incredible flavor to a dish, and cumin seeds and fennel seeds are two ingredients my kitchen is never without. Check current prices for Fennel Seeds on Amazon.

Thanks for checking out our fancy fennel recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

We appreciate you watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Baked Salmon Cakes in the Oven

11/08/202205/30/2020 by Chef Buck

Try this easy baked salmon cakes recipe made with canned salmon. I generally use canned pink salmon to make a salmon cake because it’s less expensive than red salmon. But what’s the difference between the two types of canned salmon? They are actually two different species of salmon, and the pink fish is more prevalent, so the cost is less. Salmon cakes taste great cooked in a skillet on the stove top, but baking them in the oven uses less oil, so if you’re seeking a break from fried foods, baked canned salmon is a healthy option.

Ingredients for Baked Salmon Cakes

15oz canned SALMON
1 EGG
1 tsp minced GARLIC
¼ cup minced ONION
1 Tbsp minced PEPPERS

Season as desired. In this recipe I use…

½ tsp SALT
½ tsp PAPRIKA
1 tsp GARLIC POWDER

You will also need OIL for the baking pan

How to Make Salmon Cakes in the Oven

Open and drain the canned salmon. Check current prices for canned salmon on Amazon.
In a bowl, crush the fish and bones. Everything in the can is pre-cooked and ready to eat including the bones, skin, and meat.
Into the bowl add the egg, minced vegetables, and seasoning.
Mix ingredients together well and then form into patties.
Place the salmon patties on a lightly oiled baking sheet and bake for 15 minutes in an oven preheated to 400 degrees Fahrenheit.
Turn patties once and bake for 5 minutes more.
Remove salmon cakes from the oven and serve, or allow to cool and save in the fridge for later.

Add a creamy dressing or sauce and these baked salmon cakes make a nice entree with little effort. The fish cakes also go great on a sandwich, and they make handy leftovers, or freeze easily for future meals.

If you enjoy this salmon cake recipe, then you might also like this Salmon Ball Recipe, which is a versatile way to use baked salmon in saucier dishes.

canned salmon — salmon meatball curry topped with cilantro

Thanks for Watching our Videos!

Thanks for checking out this baked salmon cakes recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Egg in a Basket Recipe for Brunch

03/05/202002/22/2020 by Chef Buck

This Egg in a Basket Recipe is a fun way of serving up eggs and toast, and if you use fancy bread and colorful breakfast sides, you can even pass eggs in a basket off as an upscale brunch dish. I like to cook my egg toast with a lot of butter, because this makes the bread rich and crispy like a crouton.

What You Need for this Egg Recipe

1 large EGG
1 slice BREAD
1-2 Tbsp BUTTER

Egg in a basket is a super simple breakfast dish to prepare, and a fun way to cook up breakfast for kids. But if you jazz the egg recipe up a bit, it can easily transform into a fancy brunch meal for anytime of the day.

How to Make an Egg in a Basket

Use a nice bread. In the video, I use a Thyme and Olive loaf. It’s super tasty all on it’s own, so it’s naturally going to elevate a simple egg in a basket dish.
I like to buy a whole bread loaf and slice it myself. A nice rustic cut of bread makes a dish fancier.
Cut your bread slices about ½ an inch thick, and don’t cut the egg hole in the bread TOO BIG. You want the egg to fill the hole, and not stretch out too thin. And you want enough bread surface around the hole to toast up.
Heat a skillet on low-medium heat. Add butter and melt.
Add in the bread slice and coat butter on one side, then turn the slice and butter up the other side. Let the bread grill for a minute or so until it begins to brown, then flip and let the other side grill.
Break an egg into the hole in the toast. Let the egg cook long enough to set, then flip the toast and let the egg cook on the other side.
Once the egg is cooked to your desire, remove the egg bread from the skillet and serve hot.

A good skillet is essential for this kind of egg dish. You can check current prices for a shiny new Non-Stick Skillet on Amazon.

This is a cool recipe to serve over a salad, or anything you like, especially if you’re like me and enjoy over-easy style eggs. A runny yolk makes a great sauce! Also garnish your egg bread with cilantro, parsley, or your favorite fresh herbs, and this simple childhood dish will instantly become a fancy treat.

Do you have a favorite salad dressing or sauce? Drizzle a bit over egg in a basket, because that’s what they’d do in a hipster restaurant, and then charge you $20 for “Eggs al Basquet”.

For another fancy egg and bread dish, try an Egg Bread Bake Recipe.

Thanks for checking out our Egg in a Basket brunch video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Bacon Wrapped Cheese Bread Recipe

03/05/202001/11/2020 by Chef Buck

If you love bacon you’ll love this bacon wrapped cheese bread recipe made with only three ingredients: Bacon, Bread, and Cheese …luckily it’s three of the best ingredients in the world. I first encountered this dish at a cafe in Guadalajara, Mexico and knew right away I wanted to make this dish at home. I prefer to use a white cheese, but of course any kind of cheese you love is the right cheese. Chopping up some pickled jalapeno peppers and adding them to the cheese is a good idea, too, if you want to spice it up a bit.

Ingredients for this Bacon Bread Recipe

BREAD …a crusty roll big enough to hide cheese inside
BACON …thin sliced for easy wrapping
CHEESE …whatever cheese you love, dude

How to make the Best Bacon Wrapped Cheese Bread

This simple dish will suit any meal of the day. Choose a not overly large crusty bread roll for you bacon ball, since it will take several slices of bacon to wrap even a smallish chuck of bread. And be sure to choose bread that is thick enough to cut out the center for the cheese filling.

For the cheese I like to use a meltable white cheese, but use whatever you like. Bacon, bread, and cheese is a great combo of uncomplicated, simple, down home flavors. If you want a more complex flavor, add a bit of zing to the cheese filling. You can add sauteed onion, garlic, cilantro, or chopped pickled jalapeno to the filling for a bit more pizazz.

With a sharp knife, cut an insert into the bread roll. Remove and reserve the bread cut out to make a stopper for the cheese.
Fill the bread with the cheese. There is no wrong amount of cheese, whatever you like is the right amount, but keep in mind that bread and bacon alone can be a bit dry, so the more cheese you add, the creamier the dish will be.
Once you’ve inserted the cheese, plug the opening with some of the bread you’ve taken out. Plug it up as best you can! You don’t want your cheese filling to melt and leak out of the bread.
Wrap the roll well in bacon. Use the first strip wrapped around the roll to help secure the bread plug to keep the cheese inside! Wrap the bacon in alternating criss cross strips to form a tight lattice until bread is completely covered. Try not to overlap the bacon more than twice so that the bacon ball will cook completely in a shorter time.
Place the bacon ball on a wire rack over a foil-lined tray in an oven preheated to 350 degrees F. Cook until the bacon is done as desired. I like to cook my bacon ball in a toaster oven for easier cleanup. To shorten the cooking time, you can start the bacon ball in a microwave for 2-3 minutes before placing in the oven.

Serve the bacon ball as an entree for any meal. You can also prep these bacon balls ahead of time by wrapping and storing them in the fridge until ready to cook.
Bacon wrapped cheese bread is such a hearty and filling dish, and pairs especially well with a salad for a fancy brunch-type meal. And it’s even good cold! What? Trust me.

A compact toaster oven is perfect for recipes like this cheesy bacon wrap. Check current prices on Amazon for a toaster oven.

I hope you like this cool looking bacon wrapped cheese thing-a-ma-bob. It’ll definitely impress family and friends, just take the time to plug up the cheese well. A bacon ball that leaks out all its cheese is just sad.

For another delicious bread dish twist, try this Fancy egg Bread Recipe.

Thanks for checking out the bacon wrapped cheese bread and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Lamb Loin Chops in a Skillet

03/05/202010/26/2019 by Chef Buck

This skillet lamb loin chops recipe is delicious, easy to prepare, and a wallet-friendly option when looking for fancy dinner ideas. Lamb loin chops cook quick on the stove top, so serve chops with side dishes that cook up quickly as well; it will make for a memorable meal with minimal effort in the kitchen. A little fresh rosemary and garlic elevate this recipe to tasty heights, so give this simple loin chop dish a try and let me know what you think.

Ingredients for Lamb Loin Chop Recipe

1 lb. LAMB LOIN CHOPS
8-10 cloves GARLIC freshly chopped
1 Tbsp fresh ROSEMARY minced
2-3 Tbsp BUTTER
SALT and PEPPER to taste
OIL for cooking

How to Cook Lamb Loin Chops

Take the loin chops out of the fridge an hour prior to cooking.
Season both sides of the lamb to taste with salt and pepper.
I like to cook lamb loin chops on the stove top in a heavy bottomed skillet. Heat the skillet on medium high heat until hot. I like to use an affordable Lodge Cast Iron Skillet, check current prices on Amazon using our affiliate link.
Add oil to the skillet, and then place chops in the pan, but do not crowd the skillet. The chops should sizzle when they hit the pan. You want a hot skillet to seal in the flavor.
Leave chops alone to cook 2-3 minutes before turning. You can adjust this cooking time depending on personal taste and the size of the chops. This is the time I like to use for 1” chops.
After 2-3 minutes, turn the chops. Use tongs or a method of turning that does not puncture the meat, because you don’t want to release the juices and flavor.
Cook for another 2 minutes, then cut off the heat.
Add butter to the skillet, then finely chopped garlic and rosemary to the melted butter.
Tilt the skillet to pool the butter, then baste the chops with garlic, rosemary, and butter.
Remove the chops from the pan to a plate, then allow them to rest for 7-10 minutes.

That’s it! Serve with your favorite sides for a decadent, fancy lamb dinner.

Give this lamb loin chops recipe recipe a try and let me know what you think! And for another fancy dish, try this French-style Steak Au Poivre.

Thanks for checking out the lamb loin chops recipe, and be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Poached Egg Recipe for Rich People

10/21/202210/05/2019 by Chef Buck

Try a fancy poached egg recipe with smoked salmon, spinach and fennel. This recipe looks great, and tastes even better, and is super quick to prepare. Breakfast doesn’t get much fancier than this–it’s like a 5-star breakfast in your own home.

Fancy Poached Egg Recipe (serves 2)

4 EGGS
2 Tbsp WHITE VINEGAR
2 cups SPINACH
½ cup FENNEL BULB thinly sliced
1 GREEN ONION chopped
3-4 oz SMOKED SALMON
1 TOMATO sliced
¼ tsp GARLIC minced
¼ tsp GINGER minced
¼ tsp LEMON ZEST minced
1 tsp LEMON JUICE
2 tsp OLIVE OIL
SALT and PEPPER to taste
And fancy-pants BREAD for toast

How to Make Poached Egg with Salmon and Greens

Firstly, make the dressing. In a bowl combine the lemon juice, olive oil, lemon zest, ginger, garlic, salt, and pepper and then mix well.
Add in the spinach leaves, chopped onion, and thinly sliced fennel and toss with dressing.
On two plates, arrange 1 to 2 oz of smoked salmon, and top with the greens. I like to serve toast as a side with this dish, but you can build the salmon and greens on toast if you prefer. Now your breakfast is mostly made, you just have to poach the eggs.

How to Poach Eggs

Fill a nonstick skillet almost to the top with water. You will want the water between 1 and 2 inches deep.
Place the skillet on the stove top and add in the vinegar and stir.
Now heat the water until it begins to form bubbles on the bottom, almost to a simmer.
Crack your eggs into a smaller cup, and gently add them to the water.
Cover and poach eggs for about 3 minutes, or a little more or less depending on how runny you like the yolk.
With a slotted spoon, loosen the eggs from the skillet and remove from the water.
Set eggs a paper towel to drain. And that’s how to poach an egg!

To finish your fancy breakfast, just top the salmon and greens with your poached eggs and that’s it! Garnish with a sprinkle of paprika or black pepper or chopped green onion and then serve hot while your yolks are saucy.

So, you love poached eggs but don’t want to poach them? Try steaming them, because it’s super easy and you can check out the current prices for a Rapid Egg Cooker on Amazon. I tried this gadget out and really liked it.

Give this fancy-pants salmon/fennel poached egg recipe a try and let me know what you think! And for another impressive breakfast/brunch idea, try this Fancy Oven-Baked Egg Recipe.

baked eggs — Baked eggs are an easy way to impress folks for breakfast.

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Cuban Liver Recipe – Hígado a la Italiana

01/20/202309/28/2019 by Chef Buck

If you enjoy Latin cooking, then give this satisfying Cuban liver recipe a try. A simple preparation of liver and onions is a classic liver dish, but for this Cuban liver recipe, we’re going to bring the zing of vinegar to the dish, along with the color and flavor of bell peppers and garlic.

In Cuba, this liver dish is called Hígado a la Italiana which means “Italian liver”, although it’s Cuban through and through.

Ingredients for Cuban Liver Recipe

1 lb BEEF LIVER
1 RED BELL PEPPER sliced
1 or just ½ GREEN BELL PEPPER sliced (how much do you like green bell pepper?)
1 ONION thinly sliced
3-4 cloves GARLIC sliced
2 Tbsp FLOUR
½ cup WATER
½ cup VINEGAR (I like using rice wine vinegar)
Try these seasonings, but experiment with flavors you like:
1 Tbsp CUMIN POWDER
1 Tbsp SMOKED PAPRIKA
1 Tbsp GARLIC POWDER
1 tsp CHILI POWDER
SALT and PEPPER to taste
OIL for sauteing

How to Cook Liver

Heat the oil in a skillet on medium heat. Check current prices for a non-stick skillet on Amazon.
Once hot, add liver to the skillet and cook 1 minute on each side, seasoning each side with salt and pepper before turning, then remove liver from skillet and set aside to rest.
Add onions and peppers and cook for 3-4 minutes.
Add sliced garlic and cook another minute.
Add flour and seasoning and mix well and let cook 2 minutes.
Raise temperature to medium high and add the vinegar and let cook for another minute. You can add a little white wine as well, but that’s optional.
Slice the liver and return to the skillet, tossing well with the ingredients.
Add water and bring to a bubble, then cover skillet with a lid, reduce the heat and cook for 2-3 minutes.
Serve over white rice.

If you’re interested in the traditional take on beef liver I grew up eating in the southern United States, then check out this Classic Liver and Onions Recipe.

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Thanks for checking out our Cuban liver recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Korean Chicken Wings Recipe

01/13/202309/14/2019 by Chef Buck

I love going out for spicy Korean chicken wings, but it’s also easy to bake a tasty version of this wings recipe at home. One of the signature ingredients in Korean hot wings is gochujang, which is a flavorful fermented chili pepper paste. If you can’t find gochujang, then just substitute your favorite BBQ sauce. Your chicken won’t be as “Korean” without gochujang sauce, but the sesame oil and soy sauce will give your baked wings plenty of Asian flavor. And baked chicken wings are easy to cook, less mess and healthier than fried chicken wings, so it’s a great choice for dinner.

Ingredients for Korean Chicken Wings Recipe

2 lbs CHICKEN WINGS

Sauce ingredients:

¼ cup SOY SAUCE
¼ cup GOCHUJANG, a red pepper paste —check gochujang prices on Amazon
1 Tbsp GINGER minced
3-4 cloves GARLIC minced
2 Tbsp RICE VINEGAR
1 tsp SESAME OIL
SUGAR? That’s optional…add 2-3 Tbsp of brown sugar or honey if you like a sweeter sauce.

Plus toasted SESAME SEEDS and chopped GREEN ONIONS for garnish

How to Make Korean Style Wings

Preheat oven to 425 degrees Fahrenheit.

In a bowl, simply combine all of the sauce ingredients. Toss the wings with the sauce, then arrange the wings on a wire rack over a baking pan. Bake the wings until done 40-50 minutes, turning and basting occasionally with the remaining sauce.

That’s it! Garnish with toasted sesame seeds and thinly sliced green onions.

Tips for this Baked Korean Wings Recipe

Gochujang adds great flavor, so buy it if you can find it. You can check current prices for Gochujang paste on Amazon, but this korean hot pepper sauce is becoming very popular and can be found in many mainstream U.S. grocery stores, just check in the international foods section.
If you can’t find gochujang, substitute your favorite BBQ sauce, the dish will still have plenty of Asian flair with the added soy sauce and sesame oil, just be sure and use a THICK BBQ sauce, or reduce your thinner sauce down in a pot.
Bake you chicken on a wire rack to keep the wings from becoming a soggy mess.
You can place aluminium foil under your baking rack to make cleanup a breeze.

Give this Korean style chicken wings recipe a try and let me know what you think, and for another wing dish, check out this Buffalo Hot Wings Recipe.

Here’s a Wikipedia link if you’d like some more info about Korean Gochujang.

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Best Fried Shrimp Po’Boy Recipe

09/02/202208/24/2019 by Chef Buck

Nothing is better than a New Orleans style shrimp po’boy sandwich. Po-boys can be found all over the city, and this is my best fried shrimp po’boy recipe based on the delicious po’boys I used to enjoy at the Quartermaster Deli on Bourbon Street.

What you need for a Shrimp Po’boy

1 lb. SHRIMP peeled and deveined …smaller shrimp are best!
BREAD a soft, white, hoagie-type roll
TOMATO sliced thinly
LETTUCE shredded iceberg is nice
MAYONNAISE
ALL-PURPOSE FLOUR
SALT and PEPPER
And whatever other seasonings you like:
GARLIC POWDER, ONION POWDER,
PAPRIKA, and CHILI POWDER are some of my favorites
OIL for frying

How to Make a Shrimp Po’boy

For this recipe, use small to medium shrimp, peeled and deveined.

If you buy shrimp that isn’t already peeled and deveined, that’s okay, because shrimp are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket, then cut along the back of the shrimp and remove the black “vein”, which is really the shrimp’s stomach. Remember to save the heads and shells of the shrimp to make a seafood stock.

Rinse the shrimp and then let them drain. You can pat the shrimp dry with a paper towel if needed, then toss the shrimp with your favorite seasonings. I like salt, pepper, garlic powder, chili powder, paprika, but use whatever you like, and be generous.

Season just over 1 cup of all-purpose flour with salt and pepper and whatever seasonings you like, then toss the shrimp with flour until well coated.

Heat oil in a skillet on medium heat and when hot, add in the battered shrimp. Cook and turn the shrimp until golden brown, a couple of minutes on each side. The po-boy will taste terrific if you have crispy shrimp! Don’t be overly concerned about overcooking the shrimp because crispy shrimp is key great fried shrimp poboy. Check here for current prices for a non-stick skillet on Amazon.

Remove the shrimp from skillet and set aside to drain on paper towels.

Slice a sandwich-sized roll down the center leaving the sides intact like the spine of a book, ideally the bread will be a little crusty on the outside and soft on the inside. A tasty po’boy requires great bread, so picking a bread you like is as important as frying the shrimp! You can press down on the inside of the bread to make a well for your fillings. Even just a little well will allow you to stuff the po-boy without making it a big mess to eat.

Slather the insides with mayonnaise and add crisp, shredded lettuce and thinly sliced tomato, then build a generous a mound of fried shrimp over the top and close the sandwich. You can figure out the next step.

Give this classic New Orleans shrimp po’boy sandwich a try and let me know what you think, and for another classic New Orleans shrimp recipe, try this perfect Shrimp Remoulade Salad.

Thanks For Watching Our Recipe Videos!

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Pimiento Cheese Spread Southern Recipe

03/05/202008/03/2019 by Chef Buck

Do you say PIMENTO cheese or PIMIENTO cheese spread? It doesn’t matter, because whatever you call this classic southern cheese recipe, it’s plain delicious, and super easy to prepare. Mama Redbuck made a pimiento cheese spread, and then I made a jalapeno cheese spread, so check out both dishes and let us know which you like best.

Pimiento Cheese Spread Ingredients

8 oz freshly shredded YELLOW CHEDDAR CHEESE
4 oz jar of PIMIENTOS
2-4 Tbsp MAYONNAISE (to taste) …and yes, you can check prices for mayonnaise on Amazon
BLACK PEPPER (fresh ground pepper is nice)

How to Make Classic Pimento Cheese

Shred the yellow cheddar into a mixing bowl, and definitely use freshly shredded cheese for this spread!
Drain the pimientos and add them to the cheese.
Add mayonnaise one tablespoon at a time and mix until the spread reaches the consistency you prefer.
Add black pepper to taste. Freshly ground black pepper is ideal for pimento cheese spread.

Jalapeno Cheese Spread Ingredients

8 oz freshly shredded WHITE CHEDDAR CHEESE
10-15 pickled JALAPENO slices (to taste)
MAYONNAISE (to taste)

How to make Jalapeno Cheese Spread

Shred the white cheddar into a mixing bowl. Use freshly shredded cheese for this spread! Check here for current prices for a Box Grater on Amazon.
Drain the jalapenos and add them to the cheese. I like to use whole jalapeno slices, but you can chop them if you like. It won’t make a difference, the pepper cheese spread will be just as spicy either way, so I suggest leaving the slices whole, because it makes the spread look better.
Add mayonnaise one tablespoon at a time and mix until the spread reaches the consistency you prefer.

And that’s it! Two very tasty and easy to make cheese spreads. These quick cheese dishes are great on crackers, in a sandwich, and as a dip for sliced veggies, so give each one a try and let me know which you prefer! And for another tasty spread idea, check out this Spicy Egg Salad Recipe.

Try a spicy egg salad recipe for a flavorful twist on a traditional boring, bland egg salad.

Thanks for checking out Mama Redbuck making a pimiento cheese spread, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Hard Boiled Eggs Steamed vs. Boiled

09/21/202205/11/2019 by Chef Buck

Which hard boiled eggs are better, boiled eggs or steamed eggs? Both cooking methods work fine, but steaming eggs takes less time, and the shells peel off the eggs easier…maybe. Take a look.

Hard Boiled Eggs in a Steamer Basket

Place steamer basket in a pot.
Fill pot with water to just below the basket bottom.
Carefully place eggs in the steamer, and if there is extra room for the eggs to jostle during steaming, use a paper towel to stabilize the eggs.
Cover the pot and bring water to a boil.
Steam eggs for 12 minutes for a “hard boiled” egg.
Remove eggs from steam and place eggs directly in cold water to “shock” the eggs, drawing the inner membrane away from the shell and making them easier to peel. Check here for current prices for a Steamer Basket on Amazon.

How to Hard Boil Eggs

Place eggs in a pot and cover the eggs with cold water with about 1” of extra water over the eggs.
With the pot uncovered, bring the water to a boil, then remove the pot from the heat.
Cover, and allow the eggs to sit in the hot water for 12 minutes.
After 12 minutes, remove boiled eggs from the hot water and place in cold water to cool.

Eggs are easier to peel under water, and using older eggs will make the eggs easier to peel, as well. I find that steamed eggs do not stick to the inner shell as much, so they are easier to peel than eggs boiled in water. What is your experience?

The shorter cooking time and ease of peeling makes steaming my choice for hard boiling eggs in the future. The steamer basket works fine for eggs and also has many other great uses in the kitchen, so I’ll forego buying a gadget specifically for egg steaming.

Is a Dash Go Any Good?

The Dash Go Egg Steamer takes a little less time to steam eggs than with a steamer basket because the design requires less water for cooking. You can take a look at the current price for the Dash Go on Amazon, and see our video review below.

So what do you prefer? Steaming or boiling Hard Boiled Eggs?

For egg salad with a twist, take a look at this Spicy Egg Salad Recipe.

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Thanks for checking out our hard boiled eggs video, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Shrimp Recipe with Fancy Fennel

03/05/202005/04/2019 by Chef Buck

What’s fancier than a shrimp recipe? Shrimp with fennel! Fennel even sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs very well with quick-cooking seafood. If you’ve never tried a fennel recipe before, this easy shrimp dish is a great place to start.

Ingredients for Quick Shrimp Recipe with Fennel

1 lb. SHRIMP peeled and deveined
1 bulb of FENNEL
1 small ONION sliced
15-20 sliced CHERRY TOMATOES
1 Tbsp TOMATO PASTE
½ cup to 1 cup WHITE WINE
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
2 Tbsp OIL for cooking
FENNEL fronds for garnish

How to Make Shrimp and Fennel

First thing, get some peeled and deveined shrimp. For this recipe, I prefer to buy medium-sized shrimp at the best price I can find instead of fancy super model shrimp.

How to Peel and Devein Shrimp

Shrimp not already peeled and deveined are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. Save the heads and shells of the shrimp to make a seafood stock.

Don’t Be A-scared of Fennel!

Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. Cut away and discarded the celery-like fennel stalks. Wash the bulb and cut away any blemishes, or remove the outer layers entirely if they have too many spoiled areas.

Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennel will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces. A Smaller fennel bulb is tender and best suited for raw recipes, while larger fennel is better for cooking.

Heat a skillet and oil on medium heat. For a skillet like the one used in the video, you can check out current prices for a Cast Iron Skillet on Amazon.

Start with the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add the tomato paste and continue mixing.

Pour in a little white wine. Start with ½ cup of wine, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.

To finish, add in sliced cherry tomatoes and shrimp, and stir another 2-3 minutes or until the shrimp are opaque and cooked through. And that’s it! This shrimp recipe is great over rice, and looks especially nice topped with a garnish of the chopped fennel fronds

Give this shrimp recipe a try and let me know what you think, and for another super shrimp dish, check out one of my favorite dishes ever, a Classic New Orleans Shrimp Remoulade Recipe.

Thanks for checking out this fancy version of a simple shrimp recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon and affiliated sites.

Fried Chicken Livers Recipe Super Easy

05/01/202004/20/2019 by Chef Buck

Fried chicken livers are super healthy and tasty, so don’t be a scaredy cat. The key to cooking the best chicken liver recipe is to clean and trim the livers well, removing all the veiny parts, then season the chicken livers with gusto, and don’t overcook them!

Ingredients for Fried Chicken Livers

1-2 lbs. CHICKEN LIVERS
1 EGG
1 cup all-purpose FLOUR
some MUSTARD, HOT SAUCE, or HORSERADISH SAUCE, or all three
and SEASONINGS like
SALT, BLACK PEPPER, CHILI PEPPER, GARLIC, etc.
plus OIL for cooking
and PARSLEY for a garnish

How to Make the Best Fried Chicken Livers

Use chicken livers that are rich in color and firm, at least for liver. Color may vary for livers, but the liver should not be slimy, or have an off smell. Wash the chicken liver in cold water and then drain. Clean and trim the clivers by cutting away any veiny or sinewy parts and any discolored areas. Cleaning and trimming is the most time consuming part of the chicken liver recipe, but it’s a key part, and worth doing well, because chewy liver is no fun.

Now make a marinade. In a bowl, crack one egg and add some flavor by using creamy horseradish, or spicy mustard, or hot sauce, or all three. There is no wrong combination, just use whatever amount is suitable for the number of livers you are cooking. Mix the marinade and then add the livers and toss until well coated, then place bowl in the fridge for at least 20 minutes, or until ready to cook.

In a bowl, mix flour and seasoning. Be heavy handed with the seasoning!

Remove the liver from the marinade and dredge in the flour until coated.

Heat oil in a skillet on medium heat. It doesn’t take a lot of cooking oil, just enough to cover the bottom of the pan. Check current prices for a nice non-stick skillet on Amazon.

When oil is hot, carefully add livers. Chicken livers can spatter and pop in the grease, so exercise care. Cook the livers for 2-3 minutes on each side, or until cooked through. Liver cooks rapidly, so it doesn’t take long. Overcooked liver can have a chalky, grainy taste, and you want to avoid this.

Remove the cooked chicken livers from the skillet and drain on a paper towel, then place livers on a serving dish and garnish with chopped parsley. Serve hot!

Give fried chicken livers a try and let me know what you think, and for another healthy liver dish, try this Beef Liver Recipe. Don’t be a scaredy cat, give liver a chance!

Thanks for checking out this chicken liver recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks for the support!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Boneless Pork Chops – Super Easy Recipe

03/05/202003/30/2019 by Chef Buck

This boneless pork chops recipe is super fast and flavorful and a perfect dish to prepare when you don’t have a ton of time to spend in the kitchen. If you’ve ever wondered the best way to cook up a thick pork chop, then give this technique a try, you’ll end up with a juicy delicious pork chop every time.

What You Need to Cook Boneless Pork Chops

BONELESS PORK LOIN CHOPS
SEASONING to taste…but use lots of it!
SALT and BLACK PEPPER for sure
And I also like:
GARLIC POWDER
ONION POWDER
PAPRIKA
HOT PEPPER
….but use whatever you prefer
OIL for cooking (not too much)

How to Cook a Boneless Pork Loin Chop

Remove the boneless pork loin chops from the fridge about 30 minutes before cooking, this will allow the pork to cook more evenly.

Preheat your oven to 350 degrees Fahrenheit.

Season both sides of chops before cooking–and don’t be timid with the seasoning–it’ll make all the difference! I often use just salt and pepper (black pepper AND cayenne), but experiment with your favorite seasonings, too.

Heat the oil in a skillet. The skillet should be suitable for cooking on the stove top and in the oven. Check current prices on Amazon for a Cast Iron Skillet like the one used in the recipe video.

When the skillet is hot enough, add the boneless pork chops. The chops should sizzle and begin to cook immediately because you want to sear the pork and seal in the flavor.

Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1″ thick, so adjust cooking times according to the size of the chop you use, but definitely use a thick chop for this cooking technique.

Cook chops 2-3 minutes on second side, then remove skillet from stove top and slide skillet into oven preheated to 350 degrees Fahrenheit and cook another 5-7 minutes, or until desired doneness.

Once done, remove the chops from the oven and then from the hot skillet. Place chops on a plate to rest the meat for 5-10 minutes. Chops hot from the oven are still cooking inside, and the juices are thin, so avoid cutting the chops too soon, or juices and flavor will be lost from inside the meat.

That’s all there is to cooking up a super quick and flavorful boneless pork loin chop. These pork chops make a great entree when you want a hearty meal, but don’t have a lot of free time for making dinner.

Give these boneless pork chops try and let me know what you think, and for a beefy version of this recipe, take a peek at How to Cook a Perfect Steak.

american kobe top sirloin steak — Cook a thick steak filet on high heat. Sear the outside for awesome taste and color, and then finish to desired doneness in the oven.

Thanks for checking out this pork chop recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

We appreciate you watching our videos…Thanks for the support!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission. That helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program.It is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Best Cheeseburger Pie Recipe

12/09/202203/23/2019 by Chef Buck

Do you like cheeseburgers? Do you like pie? Then I have great news for you, because this cheeseburger pie recipe tastes terrific, and it’s just like eating a cheeseburger, but way fancier, so now you can serve cheeseburgers for dinner even if you have a high-powered CEO over as a dinner guest.

Ingredients for a Cheeseburger Pie Recipe

1 lb. GROUND BEEF
½ cup chopped ONION
3 EGGS
½ cup MILK
¼ cup softened CREAM CHEESE
1½ cup freshly shredded CHEESE
1-2 Tbsp chopped PICKLES
HAMBURGER PICKLE slices to top the pie
1 tsp WORCESTERSHIRE SAUCE
Squeezable YELLOW MUSTARD to taste
½ tsp SALT (or to taste)
½ tsp BLACK PEPPER
1 tsp GARLIC POWDER
9” DEEP DISH PIE CRUST

How to Make a Cheeseburger Pie

Preheat oven to 375 degrees Fahrenheit. Thaw a 9” deep dish pie crust and then score along the bottom and sides of the crust with a fork. Partially bake 10-12 minutes until the crust begins to lightly color, then remove crust from the oven to cool.

In a skillet, brown the ground beef. Add in the chopped onion and continue to cook. Add salt, pepper, garlic powder, and other seasonings, if desired. Once onions begin to soften, drain the skillet of any excess fat. Return the skillet to the heat, and stir in the cream cheese and milk. Turn off the heat.

In a bowl, beat the eggs. Add cheese, Worcestershire sauce, and the chopped pickles, and mix well.

Add the beaten egg mixture into the cooled pie crust, then add and level the skillet beef and onion mixture into the crust, then top with a swirling squeeze of yellow mustard, to taste. Top the pie with the sliced pickles and press mix down with a spoon to level.

Bake pie in the oven at 375 degrees Fahrenheit for 30-35 minutes. If desired, top with an additional sprinkle of cheddar cheese for the final minute in the oven. Remove and let stand for 10-15 minutes before slicing.

Give this cheeseburger pie a try and let me know what you think, and for another savory pie recipe, take a look at this Chicken Pecan Pie Recipe which is simply incredible–trust me!

Thanks for checking out this fancy version of a simple cheeseburger recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you’re just getting into home cooking and your kitchen is lacking in the pots and pan department, you can check out some current Complete Cookware Set prices on Amazon.

Thanks for Watching our Videos!

Thanks for checking out this cheeseburger pie recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Indian Chicken Curry Recipe in a Pot

03/02/202212/01/2018 by Chef Buck

Indian Chicken Curry is delicious and easy to make. For this chicken curry recipe, we use a flavorful marinade and then cook everything up in a pot. It’s a great dish to serve over rice. As an alternative, we went low-cal and served the Indian chicken over salad greens with a little quinoa.

Indian Chicken Curry Ingredients

2 lbs. boneless skinless CHICKEN
½ cup GREEK YOGURT
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
¼ cup ALMONDS
2 Tbsp TOMATO SAUCE
2 large ONIONS (finely chopped)
2-3 Tbsp LEMON JUICE
2 tsp CORIANDER powder
1 tsp CUMIN powder
1 tsp GARAM MASALA
CHILI powder (to taste)
SALT (to taste)
OIL for cooking

Check out current prices for Indian Spices on Amazon.

How To Make Chicken Curry

In a food processor, finely grind the ginger, garlic, and almonds.
In a small bowl, combine the yogurt and the ground ingredients from the food processor.
Into the bowl, add the dried spices, lemon juice, and tomato sauce.
Mix bowl ingredients well to form the marinade.
Place chicken pieces into a large Ziploc bag. Use boneless, skinless chicken for the quickest cooking time. We prefer chicken thighs, but use your favorite chicken pieces.
Add the marinade into the bag and zip it closed. Mix the marinade well with the chicken. Open the bag a little to let out excess air, then zip close. Manipulate the bag until the chicken is thoroughly covered.
Place the chicken/marinade mixture in the fridge and allow to marinate overnight. If you’re in a hurry, try to marinade for a minimum of 1 hour; otherwise, you’re just wasting all the marinade flavors.
When ready to cook dinner, heat a large pot with oil on medium low heat. Use just enough oil to sauté the onion.
Add finely chopped onions into the pot and sauté until light brown/caramelized, about 20-30 minutes.
When the onions are ready, add ½ cup water.
Add in the chicken and the marinade. Mix well with the onions.
Cover pot and bring the mixture to a bubble. Reduce the heat to low, keep covered with the lid, and simmer for about one hour, or until the chicken is cooked through.
Serve over rice, or whatever you like.

In the video recipe we served the Indian chicken over greens and some quinoa, which was a great combo. CG even added dried cranberries to the salad, which we will definitely do again in the future.

For more great Indian recipe ideas, check out this complete Indian Meal Cooking Tutorial. Cooking delicious Indian food at home is super easy. And check out current prices for Indian Spices on Amazon.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this chicken curry recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Best Fried Green Tomatoes Recipe

08/05/202109/22/2018 by Chef Buck

Cornmeal gives a fried green tomatoes recipe a great flavor, color, and crunch that flour alone can’t beat. A creamy dressing or aoli pairs well with fried tomatoes, but this classic southern recipe is tasty enough to stand on it’s own.

What you need for a Fried Green Tomatoes Recipe

GREEN TOMATOES
1 cup CORNMEAL (use a medium or fine grind…coarsely ground cornmeal can be a bit much)
1 cup all-purpose FLOUR (divided)
1 EGG
SEASONING (be generous, and use whatever seasonings you like…I prefer Italian seasonings, lots of garlic powder, and black pepper)
SALT
OIL for cooking

How to Cook Fried Green Tomatoes

When I order fried green tomatoes at a restaurant, whether I like them or not will depend largely on the batter. Cornmeal adds that great flavor and crunch that I associate with classic fried tomatoes, and fried tomatoes without cornmeal just fall flat. Buy hard, green tomatoes. They can have a tinge of red, but not too much, because you want them firm enough to cook and not become too soft.

Slice the green tomatoes to desired width; I like mine about ¼ inch thick.
Spread the tomato slices out and lightly salt.
Set up a breading station with 3 flat-bottom bowls.
In the first bowl place ½ cup of flour. Season the flour as desired, and mix.
In the second bowl whisk 1 egg and 1 Tbsp of cold water.
In the third bowl place the other ½ cup of flour and cornmeal. Season the cornmeal and flour as desired, and mix. Check current pricing for cornmeal on Amazon
Using a paper towel, dry the tomato slices.
Heat a skillet of oil on medium-low heat. You don’t need a lot of oil, about 1/8 inch deep.
Take a slice of tomato and on each side bread it lightly in the flour, then coat it in the egg, then bread it one final time in the cornmeal/flour mixture.
Carefully place the breaded tomato in the skillet. It should sizzle and begin to cook immediately when it hits the oil.
Cook each tomato 2-3 minutes or until golden brown in color.
Remove fried tomatoes from the skillet and place on a paper towel to drain for a moment, then serve.

Serve fried green tomatoes hot. Theses tomatoes are good enough to eat plain, or you can accompany them with hot sauce, creamy salad dressing, aoli dressing, or a mild mustard or creamy horseradish dressing. For another easy appetizer side dish recipe, take a look at these Crispy Baked Onion Rings.

Onion Rings recipe — The best onion ring recipe baked in the oven.

Thanks for checking out the Fried Green Tomatoes recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Ramen Noodles Complete One Pot Meal

03/05/202009/08/2018 by Chef Buck

Here’s a complete one-pot ramen noodles meal using only 4 ingredients. I love hipster ramen restaurants with fancy egg and noodle dishes, and you can make a similar recipe at home with a package of cheap grocery store ramen noodles. Just add green onion, spinach, and a creamy soft boiled egg to make this simple dish.

One-Pot Complete Meal with 4 Ingredients

1 pkg RAMEN NOODLES
1 EGG
1-2 GREEN ONIONS (green tops chopped, white stalks thinly sliced)
some SPINACH

I use the Oriental flavored ramen in the video recipe, but I often use the beef or chicken as well, so use whatever flavor you like. Check here for current prices for ramen on Amazon.

If you don’t care whether your egg yolk is runny or not, then there is no pressure,
but if you like a soft boiled egg, then timing is everything. The total simmer time for a runny yolk should be 5-6 minutes.

How to make Ramen Noodles with a Soft Boiled Egg

Heat a pot with enough water to cover the egg.
Bring the water to a boil, then reduce to a simmer and gently add the egg with a spoon.
Let simmer for 3 minutes, then add in the ramen noodles and sliced onion whites with the egg.
After another 2-3 minutes, turn off the heat, remove only the egg from the pot, and immediately drop the egg into an ice bath.
Add spinach and ramen seasoning into the pot and stir well. You don’t have to use the entire flavor packet; I find it overpowering and use about half, so add to taste.
Return to the egg and peel it.
Pour the noodles, spinach, and onion stalk into a bowl.
Add the egg.
Top with green onion tops, and serve.

Try the dish out and let me know if you like it. It’s an easy way to elevate an inexpensive package of ramen noodles to a nice meal. For another ramen noodle recipe idea, try this Asian-Style Noodle Slaw Recipe.

crunchy slaw — Crunchy coleslaw or noodle salad? What sounds tastier?

Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Pot Roast Recipe Perfect on the Stove Top

12/07/202107/14/2018 by Chef Buck

Here’s a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you’ve ever wondered how to cook the perfect pot roast, then look no farther than this recipe.

What you need for this Pot Roast Recipe

…not a lot, keep it simple!
BONELESS CHUCK ROAST
SEASONING RUB

How to Cook a Perfect Pot Roast on the Stove Top

Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better. For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.

Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious. Check current prices for BEEF BOUILLION PASTE on Amazon.
Place the cooking pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically. About an hour into cooking, turn the roast.
The beef will release it’s flavors and cook in it’s own juices.
Once the roast cooks out it’s juices, it will begin to reduce.
Continue cooking until the roast cooks down to it’s grease and drippings. [ For this meat thickness, at our altitude and on this stove, it took about 2 hours for the liquid to reduce to the grease and drippings. ]
Remove the lid, raise the heat to medium, and brown the meat a final time in it’s grease.
Remove meat from the pot. Let it rest 10-15 minutes before slicing.
Cut it across the grain, at an angle.

Want to Make Gravy?

To make beef gravy from the drippings, add a bit of flour and mix well over medium heat.
Stir for about 1 minute until the flour and fat are well incorporated and the flour gets a bit of color. This is called “making a roux”.
Raise the temperature and stir in broth or water and continue stirring until the mixture begins to boil and thicken, then add extra salt and seasoning as desired and pour into a gravy bowl.

For another meaty meal, check out this Beef Tenderloin Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our stove top pot roast recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Crunchy Slaw Noodle Salad Recipe

09/15/202107/07/2018 by Chef Buck

If you think coleslaw is too healthy, then here’s a crunchy noodle salad recipe that will remedy that, but you’ll still find plenty of good nutrition in this delicious salad with Ramen noodles and toasted nuts. The great thing about this coleslaw recipe is that it’s easy to alter and it will still taste great. There are a lot of strong flavors in the salad, so add more of what you like and less of what you want to avoid. Over the years, we’ve really cut back on the amount of sugar we put in this recipe, but it still tastes great.

What You Need To Make Crunchy Slaw

Salad:
1 cup slivered ALMONDS
1 cup SUNFLOWER SEEDS
2 pkg BEEF RAMEN NOODLES (Check current prices for ramen noodles on Amazon.)
1 lb CABBAGE
3-4 GREEN ONIONS

Dressing:
2 Tbsp VINEGAR
¼ cup OLIVE OIL
¼ cup SUGAR
1 tsp SESAME OIL
some of the NOODLE SEASONING Package (to taste…add slowly…it’s strong stuff!)
…Also, add a bit of water to the dressing if you wish to thin it.

How to Make Crunchy Noodle Coleslaw

Break up the ramen noodles while still in the packaging, and set aside the flavor pack after opening.
In an oven preheated to 350 degrees Fahrenheit, on a baking sheet, toast the ramen noodles, nuts, and seeds. This will only take about 3-5 minutes; watch them closely as they toast, they will
burn quickly. Check current prices for slivered almonds on Amazon.
Set toasted items aside to cool.
Combine the dressing elements in a small bowl and mix well. Adjust sugar, sesame oil, and noodle flavor pack to taste. Use the noodle flavor pack sparingly because it is a very strong flavor.
Slice cabbage into narrow strips and desired lengths. I like to use at least two types of cabbage for a variety of colors, but use only one type of cabbage if you like.
Chop up green onions. I chop the white bottoms finer than the green tops.
In a large bowl combine cabbage and green onion.
Add dressing and mix well.
Add in crunchy toasted elements and toss with cabbage.

And that’s it.
Serve this crunchy slaw as a side dish, or even as an entree. If you’re making it for a pot luck, you can make the elements of the crunchy slaw in advance, and then combine them before serving.

I hope you enjoy this noodle and cabbage salad, and for a more traditional slaw dish, check out this Classic Coleslaw Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our crunchy slaw and noodle salad recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Vegetable Soup Recipe with Rutabaga

03/05/202005/26/2018 by Chef Buck

Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.

What you need for this Rutabaga Vegetable Soup Recipe

1 large RUTABAGA
1 ONION
2 stalks of CELERY
2 CARROTS
4-6 GARLIC
HOT PEPPER as desired
OIL for sauteing
CUMIN and FENNEL 1-2 tsp
(seeds optional)
1 Tbsp GARLIC POWDER
1-2 Tbsp CURRY POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
(I use water in the soup if making ahead of time, or ready-made broth if eating soon)
Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.

How to make a Vegetable Soup with Rutabaga

Slice the ends off the rutabaga and cut away the outer skin with a knife.
Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
In a large soup pot, heat oil on medium heat.
Add seeds and cook about 20 seconds.
Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
Add in seasoning and mix well.
Add carrot, celery and rutabaga and mix well.
Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a
boil.
Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.

That’s it!
Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!

Is Rutabaga Healthier than Potato?

Rutabaga has LESS THAN HALF the calories of potato.
Rutabaga has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
but overall, is less nutrient rich than potato.

So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics
with this Roasted Rutagaba dish.

rutabaga recipe — Roasted rutabaga makes a great alternative to a potato side dish.

For another super vegetarian recipe idea, try this No-Meat Vegetarian Chili Recipe.

Thanks for checking out this rutabaga soup recipe, and if you liked the dish, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck

Jackfruit Pulled Pork Recipe for Vegetarian BBQ

04/07/202405/12/2018 by Chef Buck

Here is the easiest jackfruit pulled pork recipe ever. A faux pork vegetarian recipe made with canned young, green jackfruit will deliver the taste and texture of your favorite BBQ pork, and it’s a much healthier choice. This recipe is basically a BBQ sauce delivery system. Unripe canned jackfruit makes a perfect meat substitute that works well for either pork or chicken, so definitely give it a try.

Ingredients for Jackfruit Pulled Pork BBQ

1 20oz can young, green JACKFRUIT
1 medium ONION
2-4 cloves GARLIC
your favorite BBQ SAUCE
1 tsp CUMIN POWDER
½ tsp CHILI POWDER
some SALT and PEPPER
OIL for sautéing

How to Make Vegetarian Pulled Pork BBQ with Jackfruit

Rinse and drain the young, green jackfruit. Make sure to buy unripe jackfruit and NOT the
yellow ripe jackfuit. You can buy jackfruit online. Check CURRENT CANNED JACKFRUIT PRICES on Amazon.
Shred the jackfruit. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium heat.
Add thinly sliced onion and finely chopped garlic and saute 3-4 minutes.
Add in seasoning.
Add jackfruit and a little BBQ sauce.
Raise the temperature and heat the jackfruit through, then reduce to a simmer and cook until the dish reduces as the water cooks out of the onion and jackfruit.
Add more BBQ sauce to desired sauciness, and then remove from heat.

This jackfruit pulled pork substitute is great all on its own, served over rice, or perfect on a soft roll or bun, so definitely give it a try. If you like pulled pork BBQ, you will be amazed at this vegetarian option and how easy it is to prepare.

What is Jackfruit?

Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe jackfruit can be cooked and used in savory dishes. Ripened jackfruit can be eaten raw and, unlike young green jackfruit, is very juicy and sweet.

Buying and cleaning fresh jackfruit is quite an endevour, so canned jackfruit is a perfect alternative. I prefer the green jackfruit and find it to be a terrific ingredient to experiment with in a variety of vegetarian recipes. The mildness of its flavor allows young jackfruit to be incredibly versatile, and it will enhance a recipe without overpowering it.

I’ve used green jackfruit as a pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a No-Potato Hash for breakfast.
Its super nutritious, readily available at Asian markets, and well worth giving a try, so seek it out.

jackfruit recipe — Seasoned and baked Jackfruit makes a convincing faux chicken when added to this rich Indian inspired tikka masala.

Thanks for watching our recipe videos!

Thanks for checking out the canned jackfruit pulled pork recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Vegetarian Chili is not just for Vegetarians!

08/04/202304/28/2018 by Chef Buck

Here’s a satisfying and hearty vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, then your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great, and I don’t miss the meat, plus it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty meatless chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like, so be creative!

What You Need to Make a Great Vegetarian Chili

15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the fridge of all those veggie odds and ends, so use what you have.

How to Make Easy Vegetarian Chili

Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.

Like any soup or stew or chili, it’s ideal if you make the recipe ahead of time, because the dish will get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.

That’s it! Hope you like it, and if you’ve got a bigger pot, CLICK HERE for a double-sized variation of this vegetarian chili recipe.

If you want jalapeno corn muffins to pair with chili, here’s a recipe that tastes great and is a breeze to make.

Jalapeno Corn Muffin Recipe

¾ cup cornmeal (whole, medium grind)
1¼ cup all-purpose flour
2½ tsp baking powder
½ tsp smoked paprika
½ tsp chipolte (or regular chili powder)
½ tsp salt…unless the corn or butter already contain salt
1 cup milk
2 Tbsp oil (alternative butter, melted)
3 Tbsp honey
1 large egg
1 cup canned corn kernels, drained
¼ cup pickled jalapenos, chopped
¼ onion, minced
1 cup shredded sharp cheddar cheese (plus ¼ cup for topping)
optional: 1 jalapeno (deseeded and sliced for topping)

Place rack in middle of the oven and preheat to 400°F.
Grease 12 muffin pan cups or line with parchment paper baking cups; set aside.
Combine dry ingredients in bowl.
Combine remaining ingredients in another bowl (minus topping, jalapeno). Add to dry ingredients and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with remaining jalapeno rings and cheese.
Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown.
Allow to cool for 5 minutes before removing from muffin tins.
Serve warm or cold. Serve with butter or honey butter.
HONEY BUTTER:
½ cup butter, softened
2 Tbsp honey

I hope you like these recipe ideas. Give this healthy chili recipe a try and let me know what you think, and for more hearty meat-free options, try this very easy blackened eggplant Veggie Burger Recipe or this fantastic faux pasta made with Zucchini Zoodles.
Or visit my Vegetarian Recipe Playlist over on The Chef Buck Youtube Channel.

Thanks for Watching our Vegetarian Chli Recipe!

Click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Cauliflower Cakes for LESS Carbs MORE Flavor

01/31/202104/21/2018 by Chef Buck

Try this cauliflower cakes recipe if you’re into healthy, low carb, and delicious. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like to top mine with a creamy sauce, but that’s optional. Serve these cauliflower cakes over a bed of spinach and you’ve got a low carb, light and delicious meal.

What You Need To Make Cauliflower Cakes

3 cups of grated CAULIFLOWER
½ cup of freshly grated CHEESE
2 EGGS beaten
1 Tbsp chopped JALAPENO
¼ cup finely chopped BELL PEPPER
2 finely chopped GREEN ONIONS
1-2 cloves minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp TURMERIC POWDER
1 tsp GARLIC POWDER
1 tsp SMOKED PAPRIKA
1 tsp CHILI POWDER
PARCHMENT PAPER to line your baking sheet
MAYONNAISE and LEMON for dressing

How to Cook Cauliflower Cakes

Grate fresh cauliflower into granules resembling “poprocks”. I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don’t over-process the cauliflower into a doughy consistency, unless you prefer a more dense cauliflower patty.
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper lined baking sheet, and definitely USE PARCHMENT PAPER, or your cauliflower might stick after baking. The cakes will not hold together well before cooking, but you can adjust the shape and size of each patty while on the baking sheet. Check here for current pricing for parchment paper on Amazon.
Place baking sheet in an oven preheated to 400 degrees Fahrenheit, bake approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.

I like to top the cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn’t a terrible idea!
And that’s it. Eat and enjoy!

Quick Dressing for Cauliflower Fritters

½ cup MAYONNAISE
2-3 Tbsp LEMON JUICE
minced LEMON ZEST
1 tsp finely chopped PICKLE, JALAPENO, or GARLIC

Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.

And For More Cauliflower Recipes

Try this Cauliflower Crust Pizza Recipe, which can also make a pretty cool Cauliflower Burrito Recipe.

If you don’t have a baking sheet, use a big pizza pan. Big pizza pans make the best baking sheets for cauliflower pizza crusts, nachos, whatever…round is always better than square, right? If you need one in your kitchen, check out current Big Pizza Pan prices on Amazon.

A white pizza is great on any kind of crust.

Give these beautiful cauliflower cakes a try and let me know what you think. Or would you call them cauliflower fritters? If you’re serving them to kids, I’d definitely call them “cakes”. And if you like the recipe, then click some of the buttons below to share it with friends and family. I appreciate it!
–Chef Buck

Liver Recipe for People Scared of Liver

01/20/202303/31/2018 by Chef Buck

If you ever wondered how to cook liver, then this liver recipe is an easy place to start. Growing up in the southern USA, I ate a lot of liver and onions. I know it looks like a scary prop from a Freddy Kruger movie, but it’s nutrient dense and delicious. If you didn’t grow up eating liver and onions, then the idea probably doesn’t sound very appealing, but it’s worth giving a try if you’re at all curious. Here’s a simple liver recipe with just a little oil, seasoning, hint of flour, and a whole lot of onions. Liver cooks up quickly. The onions take a little more time, but even so, it’s a quick and easy dish to prepare. And liver is a protein superfood, for reals.

What You Need for This Liver Recipe

BEEF LIVER (buy skinned and deveined liver, and thicker cuts are easier to handle)
ONIONS (lots of onions)
FLOUR (just a light dusting, use almond flour for a gluten free recipe)
SALT
PEPPER
(add other seasonings as well, if desired)
OIL for cooking

How Cook Liver and Onions

Wash and pat dry the liver.
Cut liver into palm sized pieces for easy handling in the skillet.
Bread liver lightly with seasoned flour.
Heat oil in a skillet on medium heat. Check current prices for a non-stick skillet on Amazon.
Add liver and cook about 2 minutes on each side, or until liver if firm, but still slightly pink inside.
Remove liver and place on a paper towel.
Add onions to the skillet and saute until carmelized.
Return liver to the skillet and heat through with the onions.
Plate liver and top with onions.

That’s it!
Give this liver recipe a try and let me know what you think, and bon appétit!

Tips for Buying and Cooking Liver

Buy paler liver for milder flavor. The darker the liver, the stronger the flavor.
“Calf liver” is milder, but more expensive than “beef liver”.
Buy “de-veined” liver; this will reduce some of the chewiness.
If you can’t find liver in your butcher’s meat case, check the frozen section. Beef liver is often sold frozen.
You can marinate beef liver in milk for a milder flavor.
Cook liver until it is firm, but still slightly pink inside. Overcooked liver can be chewy.

Benefits of Eating Liver

Liver is a nutrient powerhouse: a protein superfood.
It is packed with vitamins B12 and A.
Liver is high in iron, zinc, copper, and folic acid.
Liver is an excellent source of protein.
Eat liver to prevent or treat anemia.
Does liver sound gross? Remember, liver does not store toxins, but acts as a filter, and eating liver will benefit your own liver function.

Not sure what kind of onions to use? Here’s a video about Different Types of Onions, But don’t watch unless you have a sense of humor!

And for another tasty meal idea, check out this delicious Oven-Baked BBQ Ribs Recipe.

Baby back ribs recipe in the oven — Slow Cooked Baby Back Ribs

Thanks for Watching our Videos!

Thanks for checking out our liver recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Must Try Egg Bread Bake Recipe

03/13/202303/10/2018 by Chef Buck

Egg bread is a fancy dish for breakfast or brunch, and it’s an easy recipe to prepare. The recipe is a cross between baked eggs, bread pudding, and stove top stuffing. It’s a great way to use up old and stale bread. I go light on the cheese in this egg bread recipe, but adding more cheese and making a cheese bread is super tasty. One thing you don’t want to do is go light on the seasoning, especially if you’re using a plain loaf of bread; the more seasoning the better–especially rosemary!

What You Need for an Egg Bread Bake

crusty BREAD cubed
6 EGGS
about 1 cup MILK
2 GREEN ONION chopped
HOT PEPPER finely chopped
shredded CHEESE
1-2 Tbsp dried ROSEMARY
1 tsp dried OREGANO
PAPRIKA
BLACK PEPPER
GARLIC POWDER
CHILI POWDER (optional)
BUTTER/OIL to grease the baking dish

How to Make Baked Egg Bread

Any bread will do, but ideally use a hard and crusty loaf. If you’ve got a loaf of bread you’re thinking is to stale to eat, then this is a perfect recipe to save it.

Slice the bread into cubes and place in a large mixing bowl. I like using larger cube sizes for a rustic looking dish.
In a bowl, whisk 2 eggs and milk.
Add the egg/milk mixture in with the bread and toss, coating the bread.
Add in the herbs and spices, onion, hot pepper, and cheese and toss until the bread is well coated.
Lightly grease an oven safe baking dish and add the bread mix, spreading out evenly. Check current prices on a Pyrex Baking Dish on Amazon.
With a spoon, make an impression on the top of the bread mix for each egg serving.
Crack an egg into each depression.
Slide into a preheated oven and bake at 350 degrees Fahrenheit for 30-40 minutes, until the eggs are baked to desired doneness.
Slice into servings and serve hot or cold.

That’s it! Takes a little while to bake, but otherwise this egg bread is a fairly quick dish to prepare, and a fancy way to use up stale bread.

Give this baked egg bread recipe a try and let me know what you think, and bon appétit!

And for a less bready baked egg dish, try this Fancy Egg Bake Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this Egg Bread recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Cheesy Cauliflower Hack for Winners

03/05/202002/28/2018 by Chef Buck

Here’s an easy cheesy cauliflower recipe that makes a great side dish or a tasty treat between meals. It’s saucy and cheesy and will satisfy your need for something decadent in the middle of the day.

What You Need To Make Easy Cheesy Cauliflower

CAULIFLOWER (florets, stems, the whole thing…whatever your taste buds prefer
CHEESE …freshly grated, and whatever cheese you like, but cheddary is nice
MUSTARD …fancy mustard!…definitely don’t use yellow mustard, unless you’re a savage
MAYONNAISE
SALT and PEPPER to taste

Also add additional spices and herbs if you like…make it as complicated or simple as you like.
I like this dish for it’s simplicity, and because it’s a tasty snack that keeps me from making a nutritionally
inferior choice, but you can definitely jazz the recipe up. Add fresh dill and minced garlic to the sauce, or garlic
and onion powder, or dried Italian seasonings; make the dish as simple or complicated as you like.

How to Make Microwave Cheesy Cauliflower

You can microwave an entire head of cauliflower in a bowl, but I like to break the cauliflower into smaller bowls for a tiny cauliflower treat. Use the stems and florets and cook accordingly. The more stem you use, the longer the cooking time.
Add a splash of water to the bowl and microwave of high heat to desired doneness.
While the cauliflower cooks, in a bowl mix the sauce of mustard, mayonnaise, salt, and pepper. Adjust ratios to taste.
Once the cauliflower has cooked to desired doneness, spoon and spread the sauce over the cauliflower.
Top with freshly grated cheese.
Microwave another minute to melt the cheese.

And that’s it.
Serve this simple microwave cauliflower cheese as a side dish, or eat it right out of the bowl for a cheesy cauliflower treat. Believe me, it’s a treat.
Is it ice cream? No. It’s not ice cream. But it’s goooood, you’ll actually love it, and be satisfied, and you won’t feel as bad when you’re finished.

For more yummy cauliflower ideas, explore my Cauliflower Recipes Playlist

cauliflower salad — **add sliced tomato for a quick splash of color**

Cauliflower sound too hum drum? Wanna graduate to bok choy? Try this Amazing Bok Choy Recipe.

Give this cheesy cauliflower recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

White Pizza on a Cauliflower Pizza Crust

03/05/202002/24/2018 by Chef Buck

Make a delicious White Pizza on a cauliflower pizza crust recipe that will not fall apart after baking. White pizza sauce is cheesy and creamy and less acidic than a tomato pizza sauce, and it’s simple to prepare! A cauliflower pizza crust is gluten free, healthier than bread dough, and definitely worth trying.

What You Need To Make a Cauliflower Crust White Pizza

2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
1 cup RICOTTA CHEESE
½ cup PLAIN YOGURT
1 Tbsp dried ITALIAN SEASONING
1 tsp ONION POWDER
1 tsp GARLIC POWDER
1-2 Tbsp PESTO (optional)
…and PIZZA TOPPINGS:
I like a combo of fresh spinach,
tomato, onion, basil, and mozzarella
cheese

cauliflower pizza crust — Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color. And it can be round or square! (or rectangular)

How to Cook A Cauliflower Crust White Pizza

Make the Cauliflower Crust

Grate fresh cauliflower into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce.
A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

How to Make a White Pizza Sauce

In a bowl, combine the ricotta, yogurt, and seasonings. Instead of garlic powder, you can use finely chopped fresh garlic. I also like to use fresh basil as a topping on a white pizza, but if you don’t have fresh basil, you can add a little pesto to the sauce. Mix well. If you make this sauce ahead of time, it will have even more flavor.
Spread the sauce over the pizza crust, as much as you like. If using a cauliflower crust, don’t use too much white sauce, especially if using fresh sliced tomatoes as a topping, you don’t want the pizza too be too wet.
A white sauce is especially tasty on a vegetable pizza. One of my favorite combos is sauce, then a layer of chopped spinach and basil, then a layer of tomato, then chopped onion, and finally a topping of mozzarella cheese.
Return the pizza to the oven, still at 400 degrees Fahrenheit, and cook another 10 minutes, or until the toppings are done as desired.

And that’s it. Eat and enjoy!

Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart

Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
The drier the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.

And for another delicious way to use a cauliflower crust, try a Cauliflower Crust Burrito Recipe

Is a Cauliflower Pizza Crust Healthy ? …well
It provides more nutrition.
It adds less empty calories.
It’s gluten-free.
And it works. It’s an alternative to a bready pizza crust that I think will satisfy your pizza needs.

Give this cauliflower crust white pizza recipe a try and let me know what you think. If you liked it, then click some of the buttons below to share with friends and family. I appreciate it!
–Chef Buck

Pad Thai Recipe with Spaghetti Squash Noodles

06/06/202002/17/2018 by Chef Buck

Try a tasty Pad Thai recipe with a spaghetti squash twist. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes, including this easy Pad Thai Recipe. A few simple ingredients are all you need to cook this healthy faux noodle vegetarian recipe.

What You Need to Make Pad Thai Recipe w/ Spaghetti Squash

SPAGHETTI SQUASH
4-6 cloves GARLIC finely chopped
2-3 GREEN ONIONS chopped, bottoms separated from tops
1 RED BELL PEPPER chopped
2 Tbsp OLIVE OIL
1 Tbsp SESAME OIL
1-2 Tbsp RICE VINEGAR
1- 2 Tbsp SOY SAUCE
1-2 Tbsp PEANUT BUTTER
FISH SAUCE (optional) 1 or 2 EGGS
1 tsp CHILI PEPPER
SALT and PEPPER to taste

Garnishes:
chopped PEANUTS
chopped CILANTRO
BEAN SPROUTS

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash noodles you dig out will determine how much of the other ingredients you need; they are simple and fresh ingredients, so there really is no wrong way to make this dish.

How to Make Spaghetti Squash Make Pad Thai

When buying a spaghetti squash, choose one that seems heavy for its size.
Carefully slice the squash into halves. Cut the squash across instead of lengthwise; this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash. It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!

On the stove top…

Heat a skillet on medium heat and add sesame and olive oil. You can check here for current pricing for a non-stick skillet on Amazon.
Add chopped green onion bottoms, chopped garlic, and chopped bell pepper and saute cook 1-2 minutes. If you like a bit of heat with your dish, add some red pepper flakes or fresh chopped hot peppers.
Add in salt and chili pepper and continue sauteing.
Stir in rice vinegar, soy sauce, and peanut butter. Add fish sauce if you’re a hardcore pad Thai aficionado. Add a bit of water to thin the sauce, if desired.
Cook for 1 -2 minutes. Then, add in the spaghetti squash and mix well with the sauce.
Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with the rest of the dish and get it off the heat.
Top with fresh chopped cilantro and chopped peanuts and serve.
Add fresh bean sprouts, too, if you be cray.

And that’s it.
This recipe makes a nice twist on a traditional pad Thai recipe.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!

And for another healthy veggie noodle dish, try this handmade Zucchini Zoodles Recipe.

Thanks for checking out our spaghetti squash pad Thai recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Egg Bake Italiano with Spinach and Tomato

03/13/202302/03/2018 by Chef Buck

An egg bake recipe is one of the easiest and least expensive meals to prepare, and an Italian egg bake is one of the tastiest. I’ll often clean out the fridge and use odds and ends to make a random egg casserole recipe, but an egg bake doesn’t always have to be a random mishmash of ingredients. If I have fresh spinach and sun dried tomato on hand, then an Italian Egg Bake is a cinch to make. It’s almost like a lasagna, but a whole lot easier and less expensive to prepare. An egg bake is an easy way to feed a family or gathering, and a casserole travels very well, so it’s a perfect recipe for a potluck or dinner party or any event where you need to bring a dish.

What You Need to Make an Italian Egg Bake

(ideal ingredients for a 1½ quart baking dish)

7 EGGS
8-10 oz SPINACH
1 med ONION (chopped)
SUN DRIED TOMATOES (chopped) …smoked sun dried tomatoes are my favorite!
6-10 cloves GARLIC (minced)
½ tsp dried ITALIAN SEASONING
1 cup shredded PARMESAN
or ROMANO CHEESE
½ cup MILK or YOGURT
SALT and PEPPER and
seasonings to taste, like:
garlic powder
onion powder
chili powder
paprika
…add others, or leave some of
these out.
OIL for sauteing

How to Make an Italian Egg Bake

In a large bowl, crack the eggs, add milk and dried Italian seasonings, and whisk well. Set bowl aside.
Heat oil in a skillet on medium high heat.
Into the skillet add the onion, garlic, and sun dried tomatoes and saute 4-5 minutes.
Add in the seasoning and continue sauteing 3-4 minutes.
Add in spinach. Stir until spinach wilts and cooks down, which will happen quickly.
Lightly spray a 1½ quart baking dish and line the bottom with freshly shredded Romano or Parmesan cheese.
You don’t need a lot of cheese, line the bottom of the dish and whatever is left reserve to melt on top of the dish later. Check here for current prices on a Pyrex Baking Dish set on Amazon.
Remove the sauteed skillet ingredients and spread them evenly over the cheese layer.
Gently pour over the whisked egg and milk.
Slide the baking dish into an oven preheated to 350 degrees Fahrenheit and bake about 20 minutes or until the egg is firm.
Remove from the oven. If desired, top with more shredded cheese and return dish to the oven for about 5 more minutes.

And that’s all there is to this egg casserole.
An Italian egg bake tastes great right out of the oven, but will taste even better the next day.
Serve hot or cold. I actually prefer it cold or at room temperature, so this egg bake recipe makes a great snack, or perfect breakfast, lunch, or dinner; or even brunch, if you’re one of those kinda people.

And that’s it! Give this easy Italian Egg Bake Recipe a try and let us know what you think. And for another breakfast or brunch recipe idea, check out this Fancy Oven-Baked Eggs Recipe.

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Thanks for checking out this Egg Bake recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Jicama Recipe for Easy Breakfast Hash

03/05/202001/17/2018 by Chef Buck

Try a tasty breakfast hash made from fresh jicama. Jicama makes an easy hash recipe because jicama is crunchy and can be eaten raw, just cook it long enough with the other ingredients to impart flavor and heat the jicama through. I like lots of onion and peppers in this jicama recipe, but experiment with other ingredients as well. A hash is a great dish for cleaning out the fridge. Jicama root is like the offspring of a potato and an apple; the root is white and crunchy and can be eaten raw, it has a very mild flavor, and is not too sweet, so it makes an ideal ingredient for many recipes. Give this jicama recipe a try and let me know what you think!

Ingredients for this Jicama Recipe

1 JICAMA diced into cubes
chopped ONION
chopped BELL PEPPERS
chopped HOT PEPPER
finely chopped GARLIC? why not.
seasonings:
SALT for jicama
PAPRIKA
CHIPOTLE
GARLIC POWDER
BLACK PEPPER
but use whatever
seasonings you like
…sometimes I use dried
ITALIAN SEASONING
…give it a try

How to make a Breakfast Hash with Jicama

Buy jicama with an unblemished, unbroken skin, one that seems
heavy for its size since jicama is mostly water, just like you.
Wash and cut the skin of the jicama off with a knife.
Dice jicama into cubes and toss in a bowl with salt and set aside.
Heat oil in a skillet and add in the onion, peppers, and garlic.
Saute for 2-3 minutes and then add in seasonings to taste, but don’t be shy.
Continue sauteing another 2-3 minutes.
Dry salted jicama with a paper towel and add into the skillet.
Saute jicama with the other ingredients as desired.
Once the jicama is heated through, the dish is ready!

Give this easy jicama recipe a try and let me know what you think, and bon appétit!

And for another vegetarian breakfast dish idea, try out this canned Jackfruit Hash Recipe.

Thanks for checking out the jicama recipe and video, if you liked this quick breakfast hash idea, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck

Jackfruit Recipe Meatless Chicken Tikka Masala

04/07/202401/06/2018 by Chef Buck

Chicken tikka masala is one of the most popular Indian inspired dishes in the world, because it’s fantastic, but you can easily make a tasty and meatless version of a tikka masala using this canned jackfruit recipe. Young green jackfruit is versatile and very easy to use. Green jackfruit’s mild flavor and rich texture make young green jackfruit an excellent faux meat. It’s popular in mock BBQ pork dishes, and also a favorite of my own in a meatless breakfast hash. When seasoned and baked in the oven, jackfruit handily mimics the texture of baked chicken, and it makes an ideal substitute in this tikka masala recipe. I’m using as few ingredients as I can in order to make this jackfruit recipe super easy.

Ingredients for a Meatless Tikka Masala Jackfruit Recipe

1 20oz can JACKFRUIT (use only young green jackfruit! …don’t buy sweet ripe jackfruit in syrup!)
15oz can TOMATO SAUCE
15oz can CRUSHED TOMATO
½ cup PLAIN GREEK YOGURT
1 medium chopped ONION
6-8 cloves finely chopped GARLIC
1 tsp CUMIN SEEDS
2-3 Tbsp pre-mixed CURRY (or make your own!)
SALT to taste
½ tsp CHILI POWDER
1 tsp GARLIC POWDER
OIL for sauteing
CILANTRO or green onion

How to Make a Meatless Chicken Tikka Masala with Jackfruit

For this jackfruit recipe, rinse and drain the jackfruit and cut into smaller, bite-sizes. You can buy jackfruit online. Check current canned jackfruit prices on Amazon.
In a bowl, toss the jackfruit with chili and garlic powder.
Spread the seasoned jackfruit out on a lightly greased baking sheet and bake at 400 degrees Fahrenheit
for about 20 minutes.
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the finely chopped garlic.
Saute for a few moments and add in the onion.
Reduce the heat to medium and stir for approx. 2-3 minutes and add the curry powder. Use a premixed curry, or your own mixture. Mix well and continue to saute for 1-2 more minutes.
Add in the canned tomatoes. Mix well, raise the temperature and allow the ingredients to come to a bubble.
Reduce the pot to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, turn the heat off.
Blend the ingedients in the pot smooth with a hand blender; this step isn’t crucial, but it will help give the dish the creaminess of a restaurant style chicken tikka masala.
Stir in yogurt and mix well.
Add in the baked jackfruit and mix well.
Serve with rice or on its own.
Garnish with fresh coriander leaves or chopped green onion tops.

Give this easy meatless “chicken” tikka masala recipe a try and let me know what you think. If you’re a fan of chicken tikka masala, definitely try this jackfruit recipe version out.
The dish cooks up super quick with much less effort than you need to make a traditional chicken tikka masala, and I think you will be very happy with this meatless version. Cook it up and try it out on your friends and family–don’t tell them it’s jackfruit!–tell them it’s chicken tikka masala and see if they notice the difference.

For more easy Indian recipe ideas, check out my Complete Indian Meal Tutorial where I cook up an entire dinner.

Thanks for checking out the canned jackfruit recipe, and all of our recipes.

Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Tofu Recipe for Beginners – Breakfast Scramble

10/23/202412/09/2017 by Chef Buck

Try a tofu recipe that makes a nice break from a typical breakfast egg scramble. This dish is a great introduction to tofu. I use firm tofu in this dish and lots of fresh greens. In this tofu scramble I’m using the leaves and stems of fresh kale, but we often use fresh spinach too, which will cook up quicker if you’re in a rush.

Ingredients for Tofu Recipe

6-8 oz Firm TOFU
2 cups chopped KALE
or substitute SPINACH
chopped GREEN ONIONS
chopped BELL PEPPER
finely chopped GARLIC
sliced CHERRY TOMATOES
and whatever seasonings
you like, like:
PAPRIKA, CURRY, dried HERBS,
CHILI POWDER, SALT, and PEPPER
OIL for cooking
….optional: SEEDS!…I use seeds in this video cause I had too much oil in my skillet and I wanted to take advantage of it. I added caraway seeds, but cumin or fennel seeds
would have added great flavor, too.

If you’re not used to using tofu in cooking, this tofu recipe is a good place to start. Tofu is a soy product and a meatless protein. It has almost no flavor, so tofu is very versatile. Tofu will take on whatever flavors you add, and it needs lots of flavor, so be generous. Bland tofu is terrible, but a well-seasoned tofu dish can be delicious. Give this version of a tofu scramble a try, or make your own with whatever fresh veggies you have on hand.

How to Make a Tofu Breakfast Scramble

Even firm tofu isn’t all that firm, so buy firm tofu.
Chop tofu into cubes or slices, but not too small.
Heat oil in a skillet on medium heat. Check here for current prices for a non-stick skillet on Amazon.
Season tofu well and saute about 5-10 minutes, turning as it cooks, until the tofu is browned on most sides.
In another skillet, heat oil on medium heat.
Add in chopped kale stems and cook 2-3 minutes.
Add onions, peppers, and garlic and continue sauteeing another 2-3 minutes.
Add seasoning and spices and mix ingredients well.
Add in the remaining ingredients–kale leaves, tomato, green onion tops–and continue cooking another 3-5 minutes.
Add in browned tofu. Mix well, and serve.

And that’s it. Experiment and use whatever ingredients you desire and have on hand. A breakfast scramble can be whatever you want, and tofu is a great way to add
protein to a meatless dish. And this tofu breakfast scramble makes a nice lunch and dinner, too!

And for another healthy breakfast dish, check out this Eggs Benedict on Salmon Recipe.

use leftover salmon cakes to make a terrific variation of Eggs Benedict!

Thanks for Checking Out Our Tofu Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Shrimp Toast on a Crunchy English Muffin

06/13/202411/04/2017 by Chef Buck

Here’s a shrimp toast recipe based on a Vietnamese deep fried shrimp bread dish. This shrimp recipe works as a snack or main dish, and it doesn’t require many shrimp, so it can be an economical shrimp recipe choice. I prefer English muffins for shrimp toast because it’s the perfect size, and they toast up super well in the oven. I use a mix of chopped and whole shrimp for maximum shrimpiness and visual effect, but experiment and find what you like.

Shrimp Toast Recipe Ingredients

12-15 SHRIMP peeled and deveined
3 ENGLISH MUFFINS
2 EGG WHITES
1 clove minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp PAPRIKA
SALT and PEPPER to taste
some OLIVE OIL

How to Make Shrimp Toast

Peel and devein shrimp.
In a bowl, lightly toss shrimp with olive oil, season with salt, pepper, and paprika and set bowl aside.
Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
Then place muffin halves face-up on a baking pan.
In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning and minced garlic.
Place a spoonful of this egg white mix on each muffin half.
Place shrimp over the egg white and cover the muffin half. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the
muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it.
A healthier version of Shrimp Bread that really works. Give it a try and let me know what you think.

Here’s A look at Banh Mi Tom Chien or Vietnamese Deep Fried Shrimp Bread.

For another shrimp dish idea, check out this Spicy Shrimp Tempura Recipe.

Thanks for Watching our Shrimp Toast Recipe!

Shrimp Bread …let’s try Banh Mi Tom Chien

10/26/202410/28/2017 by Chef Buck

I finally tried Vietnamese fried shrimp bread, or bahn mi tom chien, or is it banh mi chien tom? Whatever you call it, it was a very tasty shrimp recipe. I have since made several different versions of shrimp bread at home, trying to make a healthy baked shrimp recipe that I can prepare in the oven instead of frying. I made a few duds, but finally settled on a baked version of Vietnamese shrimp toast using an English muffin, egg white, garlic, and Italian seasoning. I’m pretty happy with the recipe, although I might tinker with it a bit more. As soon as I get a video edited of the recipe, I’ll put it up, but until then, maybe experiment yourself with some versions of shrimp bread or shrimp toast. I love using the whole shrimp in the recipe, it looks very tasty, but in my own versions of Vietnamese shrimp bread, I peeled the shrimp and removed the head and tail. Unpeeled shrimp might be yummy when deep fried, but I don’t think baking will have as tasty an effect.

Baked Shrimp Bread Recipe Ingredients

SHRIMP peeled and deveined
ENGLISH MUFFIN
EGG WHITE
minced GARLIC
dried ITALIAN SEASONING
PAPRIKA
SALT and PEPPER to taste
OLIVE OIL

How to Make Baked Shrimp Bread

Peel and devein shrimp.
In a bowl, lightly toss shrimp with olive oil and minced garlic and then season with salt, pepper, and paprika and set bowl aside.
Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
Then place muffin halves face-up on a baking pan.
In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning.
Place a spoonful of this egg white mix on each muffin face.
Place shrimp over the egg white and cover the muffin face. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it. A healthier version of shrimp bread that really works. Give it a try and let me know what you think. I’m still tinkering with the recipe a bit, but I’m pretty happy with this version of a twist on Vietnamese baked banh mi tom chien. If you find a tasty twist of your own, let me know! It’s an interesting recipe to experiment with.

For another shrimp dish, check out this Super Garlicky Shrimp Recipe

Check current prices for a new non-stick skillet on Amazon.

Thanks for Watching our Banh Mi Tom Chien Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Canned Jackfruit and Potato Hash Recipe

04/07/202410/21/2017 by Chef Buck

Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit is a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a extremely versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes.

Ingredients for Canned Jackfruit Potato Hash

1 20oz can young, green JACKFRUIT
1 cup chopped POTATO (any kind you like, sweet potato makes a nice change-up)
½ cup chopped ONION
chopped PEPPERS (I like using a combo of jalapeno and bell peppers, but use whatever you prefer)
finely chopped GARLIC (optional, but always a good idea)
1 tsp CUMIN POWDER
1 tsp PAPRIKA
1 tsp TURMERIC
2 Tbsp WORCERSTERSHIRE
some SALT and PEPPER

How to Make Jackfruit Potato Hash

Rinse and drain canned jackfruit. You can buy jackfruit online. Check current canned jackfruit prices on Amazon.
Shred it. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium high heat.
Add chopped onion and peppers and saute 3-4 minutes.
Add garlic and cook 1 minute.
Add seasoning and mix well, continue sauteing for another minute.
Add in shredded jackfruit and Worcestershire sauce and mix well.
Raise skillet heat and add in potato. Add 1 can of water and mix.
Cover skillet and allow ingredients to come to a bubble.
Reduce heat to a simmer and continue cooking until potatoes are near done.
Remove cover and continue cooking hash until potatoes are done.
Serve as a breakfast side or the main dish.
Top with eggs, if desired.

What is Jackfruit?

Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on
trees and is very popular in Asia. Unripe, jackfruit can be treated like a starch, cooked and used in savory dishes. Ripened jackfruit can be eaten raw and is very
juicy and sweet; quite a combo. Buying and cleaning a fresh jackfruit is quite an endevour. For me, canned jackfruit is a perfect ingredient.

I prefer unripe, young, green jackfruit and find it to be a terrific ingredient to experiment with in a variety of recipes. The texture of unripe jackfruit makes it a fantastic faux meat,
and the mildness of its flavor allows it to be incredibly versatile.

I’ve used it as a meatless pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a potato hash for breakfast.
Its super nutritious, readily available at Asian markets, and well worth giving a try.

No canned jackfruit on hand, but still want a tasty potato dish for breakfast? Try this classic Crispy Potato Breakfast Recipe.

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Cauliflower Salad Recipe — Cauliflower Super Salad

06/13/202410/14/2017 by Chef Buck

I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.

What You Need To Make This Cauliflower Salad Recipe

2 lbs CAULIFLOWER
1-2 minced GARLIC cloves
½ cup chopped GREEN ONIONS
1 cup chopped PARSLEY
2 tsp WORCESTERSHIRE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp DRY MUSTARD
1 tsp PAPRIKA
SALT and PEPPER (to taste)

How to Make a Cauliflower Super Salad

Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
Toss until everything is well coated in the dressing.

Serve as a side dish or as part of a leafy salad.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

Tips for a Better Cauliflower Salad

Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
To easily add a bit of protein to this dish, top with toasted nuts.
Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.

For another cauliflower salad recipe idea, try a Cauliflower “Potato” Salad

And for even more cauliflower dishes, take a peak at my Cauliflower Recipes Playlist

cauliflower gratin — click pic for cauliflower playlist

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Baked Fish Recipe for Cod with Tartar Sauce

05/27/202010/09/2017 by Chef Buck

Cod fillets make a great baked fish recipe. This recipe is great for all types of fish, especially cod or tilapia fish fillets, which are generally good buys at the supermarket. Cod and
tilapia are both low key fish with a mild flavor, so baking them in the oven with a homemade tartar sauce and panko breadcrumb topping adds a nice twist. This baked fish recipe cooks up quick and is
perfect for family meals.

What You Need for this Baked Fish Recipe

2 COD FILLETS (about 8oz each)
½ ONION (sliced)
½ cup PANKO BREADCRUMBS check current prices on Amazon
1 Tbsp melted BUTTER
½ tsp PAPRIKA (optional)
SALT and PEPPER to taste
chopped fresh DILL
spray cooking OIL for pan and onions
sauce:
½ cup MAYONNAISE
some chopped fresh DILL
1-2 Tbsp chopped PICKLES or PICKLE RELISH
spoonful or two of the pickling solution or
1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness)
(also…add a sqeeze of dijon mustard if desired)

How to Make a Baked Fish Recipe

Pat the cod fillets dry and lightly season with salt and pepper
Heat a skillet on the stove top and melt butter.
Turn burner off, add breadcrumbs to the skillet and stir until butter is absorbed.
Add salt, pepper, any other spices desired, ½ of the chopped dill, and mix well.
To make the sauce, combine the remaining dill, mayonnaise, chopped pickles, and pickling solution or lemon juice, in a bowl, and stir until smooth.
Spray a baking pan or aluminium foil with cooking spray. If you need an oven-safe pan, you can check here for current prices for baking sheets on Amazon.
Lay onion slices in pan and place fillets over top the onions.
Evenly coat the tops of the fish with the tartar sauce mixture.
Sprinkle and press the seasoned panko crumbs into the sauce.
Place pan in oven and bake at 400 degrees F for 20-25 minutes until the crumb topping has turned a nice, golden brown.
Serve with rice and veggies.
And enjoy!

And for another easy fish recipe, here’s a quick way to cook up a crispy skin Stove top Salmon Fillet Recipe.

how to cook salmon — Keep salmon skin-side up to preserve crispiness

Thanks for checking out our baked fish recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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Cauliflower Pizza Crust Recipe for Best Burritos

07/28/202409/28/2017 by Chef Buck

Make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.

Cauliflower Pizza Crust Recipe Burrito Ingredients

2 cups of grated CAULIFLOWER
1 cup of freshly grated CHEESE for crust
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
Burrito BEAN FILLING
freshly grated CHEDDAR CHEESE for burrito filling
CILANTRO (optional)
plus toppings like sour cream, guacamole, and salsa

How to Make a Burrito Recipe with a Cauliflower Pizza Crust

Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
Then stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet.
USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current prices for PARCHMENT PAPER on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven.
Allow the crust to cool slightly for 4-5 minutes, but not too long. The crust will be easier to roll if it is warm.
Spread burrito filling over the top of the crust. Spread evenly over the crust, but leave room at the edges – this will make it easier to roll into a burrito shape.
Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
I also like to top with freshly chopped cilantro, but this is optional.
Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
If desired, in the final cooking minutes, top with additional cheese.
Remove the burrito from the oven let cool 2-3 minutes before handling.
Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!

For a more traditional take on a burrito recipe you can check out
Camera Girl’s Family Style Burrito Recipe

How to Make a Basic Vegetarian Burrito Bean Filling

Ingredients:
1 can BLACK BEANS (15oz)
1 can REFRIED BEANS (15oz)
½ cup BELL PEPPERS (chopped)
1 cup ONION (chopped)
1 Tbsp CHILI POWDER
1 Tbsp CUMIN
1 tsp SMOKED PAPRIKA
SALT and PEPPER (to taste)
OIL for sauteing

Directions:

In a skillet, heat oil on medium heat.
Add onions and peppers and saute for 3-4 minutes.
Stir in seasonings and continue sauteing for 2 minutes.
Add beans and mix well.
Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
Remove from heat.

This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito. However, the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.

Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart

Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.

We use a giant pizza pan for nachos and all kinds of recipes calling for a baking sheet. If you don’t have a larger baking sheet, then check current pricing for a larger pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.

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Veggie Burger Recipe with Blackened Eggplant

05/03/202309/07/2017 by Chef Buck

I love a great burger, especially if it’s a healthy veggie burger recipe that also just happens to taste terrific. A thick slice of blackened eggplant makes a perfect sandwich filling, and if you dress
sliced eggplant up like a hamburger, eggplant makes one of the easiest, quickest, and tastiest veggie burger recipes you’ll ever eat. Portabello mushrooms make a nice veggie burger substitute, but can sometimes be a bit soggy. I’m a big fan of black bean burgers, but a bean burger can be a bit of work to make and hold together into a burger patty shape that satisfies. A blackened eggplant sandwich is super easy to prepare and definitely satisfies.

What You Need to Make a Great Veggie Burger Recipe

1 globe EGGPLANT also called an aubergine eggplant
some OIL to lightly coat the eggplant and skillet
a variety of spices like
CHILI POWDER, CHIPOTLE,
PAPRIKA, GARLIC POWDER,
GINGER POWDER, etc., but experiment and try your favorite spices
Burger Fixings such as
badass BUN
crunchy ONION
crisp LETTUCE
cool TOMATO
CHEESE, maybe?

How to Make a Blackened Eggplant Veggie Burger

Use an aubergine eggplant, also known as a globe eggplant. The skin has a dark purplish color and is edible, in fact the skin and meat of the eggplant can be eaten raw,
but for faux burger patties, I like to remove the skin.

Remove the skin.
Cut eggplant into thick slices, ¾” to 1″ thick.
Coat the eggplant lightly in oil.
Generously season both sides of the eggplant with your favorite spices, including salt.
Heat a lightly oiled skillet on medium-medium high heat. If you need a skillet that’s great on the stove top and in the oven, you can check current prices for a cast iron skillet on Amazon.
Cook the eggplant for 2 minutes on each side.
If you like cheese on your faux burger, add a slice over the eggplant during it’s last miunte in the skillet.
Remove the eggplant from the skillet and build your burger while it’s hot.

And that’s it.
Super tasty, meat-free, and probably the easiest veggie burger recipe you’ll ever make.

What to Look for When Choosing an Eggplant

Buy an eggplant that seems heavy for its size.
A larger eggplant will sometimes have a slight bitterness, so choose a smaller eggplant.
Look for a bright green stem top and a smooth shiny skin.
The flesh of the eggplant should be firm, and bounce back when lightly pressed.

Give this super easy an very tasty blackened eggplant veggie burger recipe a try and let me know what you think, and bon appétit!

And for another great veggie dish, try this fantastic faux pasta recipe made with Zucchini Zoodles.

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Thanks for checking out our eggplant recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Zoodles Recipe …handmade zucchini noodles

06/03/202008/10/2017 by Chef Buck

Make a healthy zucchini zoodles recipe without a fancy spiralizer. You can cook a low fat zoodles pasta substitute by simply slicing zucchini into faux noodles with a knife. It takes almost no time, in fact, the time you save cleaning up will likely make it just as fast as using a fancy kitchen gadget. This zucchini zoodles recipe is light and low-fat and provides a nice break from a heavy pasta dish, so definitely make some handmade zoodles and give this dish a go.

Healthy Zoodles Recipe with Zucchini Noddles

2 medium ZUCCHINI
10-15 CHERRY TOMATOES (halved)
¼ cup GARLIC
¼ cup ONION
some PARMESAN CHEESE
(or romano or asiago cheese)
½ LEMON …use the juice and zest (current price for a kitchen zester)
1 tsp ITALIAN SEASONING
SALT and PEPPER to taste
2-3 Tbsp OLIVE OIL
OIL for sauteing

How To Make Zucchini Noodles a.k.a Zoodles Recipe

This zoodles recipe cooks quickly, so have all of the ingredients prepared and on hand before you start cooking.

Buy zucchini that are firm and blemish free, also buy zucchini that are relatively straight, because they’re easier to slice into zoodles.
Wash the zucchini and, leaving the skin on, slice the zucchini lengthwise into thin planks.
Stack planks on one another in bundles of three and slice into thinner shoelace size “strings”; they
don’t have to be too thin or uniform, just get as close to shoestring size as you can, they’ll cook up easily enough and get soft quickly on the stove top.
Heat oil in a skillet on medium heat and add in the onion and cook for about 1 minute.
Add in the garlic and cook for 1-2 minutes more. If you want a little heat, add in some rep pepper flakes as well.
Add salt, pepper, Italian seasoning, and lemon zest. Mix and cook another minute.
Add in the sliced zucchini and mix well with all the ingredients.
Once the zucchini is added, just cook 2-4 minutes or until the zucchini is heated through. Do not cook overly long or the zucchini will lose its texture and the dish will become too wet. If this
happens. just drain off a bit of the water.
Stir in the olive oil and lemon juice.
If desired, add in a little grated Parmesan cheese to taste.
Remove the skillet from the stove top and serve immediately.

That’s all there is to this super easy and delicious zoodles dish. If you love kitchen gadgets you can check the current price for a Vegetable Spiralizer on Amazon. I might get one if I see it in the thrift store, and I’m feeling a bit richy-rich.
Give this healthy zucchini zoodles recipe a try and let me know what you think, and bon appétit.

And for another low-fat veggie entree alternative, check out this Spaghetti Squash Recipe.

Thanks for checking out our zoodles recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Shrimp Pancake Recipe Spicy Haemul Pajeon

06/18/202107/26/2017 by Chef Buck

This spicy shrimp pancake makes a nice change from your average pancake or shrimp recipe. It’s a savory pancake dish that can be prepared quick and easy and served for any meal, even
breakfast, if you don’t mind looking at a shrimp first thing in the morning. I like big chunky pancakes full of shrimp and vegetables, especially lots of green onion, but you can easily make
smaller versions of this seafood pancake.

Ingredients for Shrimp Pancake Recipe

8-10 Lg SHRIMP
5-7 GREEN ONIONS
2 EGGS
¼ RED BELL PEPPER
HOT PEPPER slices (optional)
1 cup FLOUR
1 cup WATER
1 tsp CHILI POWDER
1 tsp PAPRIKA
1 tsp GARLIC POWDER
SALT and PEPPER (to taste)
2-3 Tbsp OIL for cooking
1 Tbsp melted BUTTER optional

dipping sauce:
¼ cup RICE VINEGAR
¼ cup SOY SAUCE
CHILI-GARLIC SAUCE (to taste, optional)

How to Make a Spicy Shrimp Pancake

Combine flour and water and mix well, the batter should be thin.
Add in melted butter (this is optional…sometimes I do, sometimes I don’t).
Add in spices and stir.
Chop slender green onions into approx. 1 inch pieces and add into batter (thicker onions should be sliced lengthwise first).
Add in chopped shrimp.
Add thinly sliced red bell pepper and hot peppers to batter and combine all until ingredients are well coated.
Heat oil in a non-stick skillet on medium high. Check current prices for non-stick skillets on Amazon.
Adjust temperature as needed through out cooking, but make sure the oil is hot before adding the batter.
Add batter to hot skillet and shape into a pancake shape. Make 1 big pancake, or make pancakes; this recipe easily serves 2 people.
Pour a beaten egg over the pancake top.
Cook until the cake is golden brown on bottom, about 4-6 minutes.
Turn the cake (or flip it–but with confidence!) and cook the eggy side for about 2 more minutes.

And that’s it!
Top with sour cream, soy sauce, or with a mixed dipping sauce.

Dipping Sauce Idea

Combine equal parts rice vinegar and soy sauce and mix well. Adding a little chili-garlic sauce is a nice touch, and and will provide a nice bite. For a sweeter sauce, add a little hoisin or plum
sauce, or just 1-2 tsp sugar.

Give this shrimp pancake a try and let me know what you think, and for another shrimp dish, check out this Fennel and Shrimp Recipe.

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Cauliflower Potato Salad “NO POTATO” Recipe

06/13/202407/13/2017 by Chef Buck

A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.

What You Need To Make Cauliflower Potato Salad

2 lbs CAULIFLOWER florets
1 cup chopped RED BELL PEPPER
2 stalks chopped CELERY
½ cup chopped PARSLEY
chopped whites of 4-6 BOILED EGGS

Cauliflower Potato Salad Dressing:

4-6 EGG YOLKS
½ cup MAYONNAISE
2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish)
1 Tbsp fancy MUSTARD
1-2 Tbsp of PICKLE RELISH
(a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar)
SALT and PEPPER (to taste)

How to Make Fake Potato Salad with Cauliflower

Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy
when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad,
then you might like the cauliflower over-steamed; just follow your heart.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
Remove the yolks from your boiled eggs and place the yolks into a small bowl.
To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
Add in the dressing and toss until well incorporated.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

And that’s it.
I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well.
Enjoy!

For another great way to use cauliflower, try it as a pizza crust instead of flour. Take a look at the Cauliflower Crust White Pizza Recipe, try it and let me know what you think!

Thanks for Watching our Cauliflower Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

French Onion Soup Recipe – How to Make Onion Soup

03/11/202207/06/2017 by Chef Buck

French onion soup is a great way to use up a lot of onions, and it’s an easy soup to prepare. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin to release their sugars, turn golden, and stick to the pot. Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor to the French onion soup.

French Onion Soup Ingredients

4 lg ONIONS sliced into strips
1 Tbsp BUTTER
1 Tbsp OIL
3-5 cloves GARLIC finely chopped
½ tsp ITALIAN SEASONING
1 Tbsp WORCESTERSHIRE
dry WHITE WINE
or VINEGAR for de-glazing
2 cups BROTH
SALT and PEPPER (to taste)
toasted BREAD for crouton
creamy white CHEESE for topping

How to Make This French Onion Soup Recipe

Don’t use a non-stick pan. Sticking is good for French onion soup. Check current prices for a stainless steel soup pot on amazon.
Use yellow or sweet onions for this recipe, they have lots of sugar and are best for caramelizing.
On medium heat, melt a combo of butter and oil.
Add sliced onions into the pot.
Add salt and mix the onions well with salt, butter, and oil.
Add garlic if you want to, it’s optional for you, but it’s not optional for me.
Cook, stirring occasionally, until the onions have cooked down and caramelized.
Caramelization will take a while, you can’t rush the process.
Keep the heat around medium. Never on high heat.
You’re not just cooking the onions, you’re cooking the onions down, coaxing out the sugars and turning the onions into a rich goodness. Turning the heat up to high and searing the onions will not produce the same effect as caramelizing the onions, so be patient and give the onions time to caramelize…caramelization is the reason French onion soup tastes so good.
After 30-45 minutes, your onions will begin to brown and stick to the pan.
Once the onions turn gooey and have a nice color, add a bit of apple cider vinegar or a dry white wine to deglaze the pan and free any tasty onion flavor from the bottom of the pan.
If nothing is stuck to the pan, still add a bit of vinegar or white wine; it’s just a good idea.
Add dried Italian seasoning, black pepper, and broth.
Add in a little Worcestershire sauce if you like, it’s optional, but another good idea.
Stir and bring the pot up to a bubble, reduce down to a simmer, and cook as long as you like, but at least 20-30 minutes.

And that’s it, the soup is ready.
Whenever you’re ready to serve the dish:

Fill a serving of soup in an oven safe bowl.
Top the soup with a toasted crouton; traditionally a large crouton is used, almost like a “raft” for the cheese, but this can be awkward to eat, so use smaller croutons, it will work just as well, and be less fuss for your spoon.
Heap a mound of freshly shredded cheese onto the crouton. Be generous with the cheese. You want to use enough cheese so that it will melt and cover the entire top of the soup in a toasty cheese crust. Gruyere cheese is a nice choice, but any creamy white cheese will work. I like a combo of Monterrey jack and Parmesan cheese. Swiss is good, too. Whatever cheese you choose, be generous with it.
Slide the soup bowl under a broiler until the cheese is melted and beginning to toast.
As soon as it cools to a temperature that won’t burn your taste buds, it’s ready.

Enjoy!
Give this French onion soup recipe a try and let me know what you think, and bon appétit!

And for another rich soup dish, check out this Parsnip Soup Recipe

Thanks For Watching Our Recipe Videos!

Thanks for checking out this onion soup recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Chole Masala Recipe with the fewest ingredients!

08/09/202406/13/2017 by Chef Buck

Chole masala is an Indian chickpea curry recipe. For this simple chole recipe, I’m using the fewest ingredients I can. I do add Garam masala and cilantro to this version of chickpea curry; for a super simple version of chole masala, these two ingredients can be optional, but certainly use them if you have them on hand. I’m leaving out the asoefetida and besan (chickpea flour), and also the onion, which I will often cook into a chana masala. Chickpea curry is a delicious Indian staple, and a great introduction to Indian cooking.

what you need to make Chole Masala

1 15oz can CHICKPEAS
1 15oz can DICED TOMATO
3-5 cloves GARLIC finely chopped
½ tsp CUMIN SEEDS
1 tsp CUMIN POWDER
½ tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp CHILI POWDER
SALT and PEPPER (to taste)
½ tsp GARAM MASALA (optional)
fresh chopped CILANTRO (optional)
OIL for sautéing
Check out current prices for Indian Spices on Amazon.

how to make Chole Masala

In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for about 20 seconds.
Once the seeds begin to crack, add the finely chopped garlic.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the chili powder, turmeric, coriander, and cumin powders (or substitute a premade curry mix instead).
Mix in the chickpeas and add ½ can of water.
Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala.
If desired, add garam masala and then simmer uncovered to the desired consistency, remove and serve.
Garnish with fresh coriander leaves.
Serve with rice or on its own.

Give this easy chole masala recipe a try and let me know what you think, and bon appétit!

And for more easy Indian recipe ideas, check out my Indian Recipes Playlist.

Thanks for Watching our Chana Masala Recipe Video!

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Canned Herring Recipe …how to eat kippers

06/01/202006/09/2017 by Chef Buck

Here’s an easy canned herring recipe if you’ve ever wondered what to do with canned herring or kippers. Canned smoked fish can be used to make healthy snacks or dinner recipes with very little time and effort. Canned herring is a good source of omega-3 fatty acids and other beneficial fats, and also a cost effective way to get healthy fish into your diet.

Make a Canned Herring Recipe on a Crostini

canned HERRING …also called KIPPERS
thinly sliced and toasted BAGUETTE
CREAM CHEESE
RED ONION thinly sliced
MUSTARD (very optional…but I like it…as long as it’s not hot dog mustard!)
CAPERS …current caper prices online
fresh DILL

A good bread is the start of a great crostini.
Slice the bread thinly, so as to not overwhelm your toppings.
Toast the bread lightly.
Smear with cream cheese.
Spread on a drop of mustard, too, this is optional, but quite nice with herring.
Add a bit on thinly sliced red onion.
Add capers and fresh dill.
Top with smoked herring …either canned in oil or water, whatever you prefer.

Shop for tins at your local grocer, or check current Canned Herring Prices on Amazon.

Enjoy!

Make a Healthy Salad with Kippers …aka smoked herring

Place an assortment of mixed greens in a salad bowl. No need to dress the salad greens; the salad toppings will be enough.
Add sliced carrot, bell pepper, or celery for a nice crunch, and added nutrition.
Top the greens with a kippered herring filet.
Spread whipped or softened cream cheese over the kipper, add a dash of Dijon or stone ground mustard, if desired.
Top with chopped red onion, capers, and fresh dill…and serve.

Canned herring is such a quick, easy, and healthy snack or dinner option.
Try these canned herring recipe ideas and let me know what you think…and bon appétit!

And for more Omega-3 Fatty Acid Fish options,
Take a look at this Canned Salmon Recipe for a healthier burger.

salmon burger recipe — Canned Pink Salmon …traditional style means skin and bones are still intact

Thanks for checking out these canned herring recipe dishes, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Easy Kale Recipe Idea — Mexican Kale

04/26/202106/06/2017 by Chef Buck

Here’s an easy kale recipe with a South of the border flair. We make a lot of dishes with fresh kale. Kale is a versatile, nutrient packed leafy green that we alternate often with spinach. Spinach and kale are interchangeable in most recipes. We call this recipe Mexican Kale since it has corn, beans, and cilantro, with spices that lend it a flavor you might find in a healthy restaurant featuring a Southwestern style menu.

Ingredients for Easy Kale Recipe

8-10 KALE leaves and stems
1 bunch CILANTRO chop and roughly divide leaves and stems
1 large ONION chopped
1 RED BELL PEPPER chopped
5 cloves GARLIC finely chopped
14oz can CORN rinsed and drained
15oz can BLACK BEANS rinsed and drained
1 tsp CHILI POWDER
2 tsp CUMIN POWDER
SALT and PEPPER to taste
OIL for sauteing

How to Make Mexican Kale

Wash kale thoroughly; kale leaves can hold a lot of dirt and grit in the leaves!
Separate the kale leaves from the stem.
Tear or chop the leaves into rough salad sizes, and chop the stems into ¼ inch pieces, or smaller.
Set stem pieces aside, and in a bowl, massage the kale leaves with about about a ¼ tsp of salt, or less.
Set kale aside.
Heat a skillet with oil on medium high heat.
When hot, add the onion, bell pepper, and kale stems and saute for 4-5 minutes.
Add in the corn, beans, cilantro stems, and garlic.
Add in the seasonings, but go lightly on the salt, since salt has already been added to the kale leaves.
Mix ingredients well, cover and continue cooking 3-4 minutes.
Remove the skillet lid and top the skillet mixture with the cilantro and kale leaves. Spread leaves evenly.
Replace the lid, turn off the heat, and let the leaves steam for 3-5 minutes.
Uncover, mix well, and serve hot as a healthy side dish or entree.

That’s it, hope you like it.

Give this Mexican kale recipe a try and let me know what you think. For more easy kale recipe ideas, check out KALE RECIPE PLAYLIST.

Thanks for watching. If this easy kale recipe was helpful, please click a button or two below and share it with your friends, I appreciate it!
— Chef Buck

Salmon Recipe – quick and easy cooked salmon fillet

08/25/202305/23/2017 by Chef Buck

My favorite salmon recipe calls for crisping the fish skin on the stove top then finishing the salmon fillet in the oven under the broiler. This is a simple salmon dish with just a bit of oil and seasoning and a maple glaze to add a hint of sweetness. Honey can be substituted for the maple syrup, or this step can be skipped entirely. I often season salmon with just salt and pepper and then cook the salmon fillet in the same manner.

Ingredients for salmon recipe

SALMON FILLET w/ skin
OLIVE OIL
PAPRIKA
GARLIC POWDER
SALT and PEPPER
MAPLE SYRUP (optional, or substitute honey)
OIL for frying

How To Cook Salmon Recipe

Wash the salmon filet and pat dry with a paper towel.
Coat the salmon with olive oil, skin side as well.
Generously season fish.
Using an oven safe skillet, on med. high heat, heat a little oil on the stove top. Check current prices for a stove top and oven safe cast iron skillet on Amazon.
When oil is hot, add salmon fillet skin side down and cook about 3 minutes.
Transfer the skillet to the oven and continue cooking the salmon under the broiler for 2-3 minutes –adjust time depending on the size of the fillet.
When the salmon is almost finished cooking, apply a glaze of maple syrup, and continue broiling for final minute. If you don’t have a nice syrup
on hand, substitute honey.
Remove skillet from the stove and transfer fish to a plate.

Hope you like the salmon dish. Ever try baked catfish? This recipe tastes like fried catfish, but better.

fried catfish recipe — Not Fried Catfish …tastes great, easy, and less mess.

Thanks for Watching our Salmon Recipe Video!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Egg Salad Recipe …spicy like you likey

05/31/202405/19/2017 by Chef Buck

Try a spicy egg salad recipe for a flavorful twist on a traditional boring, bland egg salad. Most egg salads are a snooze fest, but sauté up a little onion, pepper, and spices will put a little zing in your thing, and added nuts will give your egg salad a sorely needed crunch.

Spicy Egg Salad Recipe Ingredients

8 BOILED EGGS ….Best Way to Boil Eggs
3-5 cloves GARLIC finely chopped
chopped HOT PEPPER as desired (I generally use a whole jalapeno pepper with the ribs and seeds removed)
2 tsp GINGER minced
½ to 1 cup CASHEWS (or if nuts ain’t your thang, sub some chopped celery)
1 small RED ONION chopped
¼ cup MAYONNAISE
½ cup chopped CILANTRO
½ cup chopped PARSLEY
10-12 CHERRY TOMATOES cut into quarters
LEMON zest and juice
1 tsp CHILI POWDER
1 Tbsp PAPRIKA
1 tsp TURMERIC
SALT and PEPPER to taste
OIL for sauteing

How to Make This Egg Salad Recipe

The key to any egg salad are the eggs; you don’t want overdone boiled eggs that are dried out with that tell-tell greenish tint. But no fear! Fool proof boiled eggs are super easy to prepare.
HOW TO MAKE PERFECT HARD BOILED EGGS:

In a pot, cover the eggs with cold water.
Cover and bring the pot to a boil.
Once boiling, remove the pot from the heat and allow the eggs to sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to an ice water bath.
Peel eggs when cooled.
In a skillet, heat a little oil on medium high heat.
Add in the garlic and hot peppers and cook for 1 minute then
add in the onion and ginger and continue cooking until onions begin to soften.
Stir in the spices and then the cashews. Substitute peanuts if you prefer, or if you’re not into nuts, add chopped celery; a little crunchiness makes for a more interesting egg salad dish.
Saute ingredients for 2-3 more minutes, then set skillet aside to cool.
In a bowl, combine the peeled eggs and mayonnaise and mash into a lumpy mixture.
Add in the cooled ingredients from the skillet, and mix well.
Add lemon juice and zest, and stir in some fresh herbs, like parsley, cilantro, or dill.
And finally, stir in some quartered cherry tomatoes; cherry tomatoes are best because the tomato skin will help keep them from falling apart.
And that’s it!–serve warm or cold, all by itself or as a salad or bread topping or a hearty egg salad sandwich.

Give this spicy egg salad recipe a try and let me know what you think, and bon appétit!

And for another tasty salad idea, try this Southwestern Quinoa Salad Recipe.

Thanks for Watching our Egg Salad Recipe!

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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Best Spaghetti Squash low-fat, low-carb recipe

04/26/202105/12/2017 by Chef Buck

It doesn’t take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you will need to cook this healthy, low fat spaghetti squash dish. This squash is a lowfat low carb ingredient with a wonderful texture and a mild flavor that allows it to work very well in a variety of recipes.

What you need for this Squash Recipe

1 SPAGHETTI SQUASH
GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice (current price for a kitchen zester)
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need. This recipe calls for simple and fresh ingredients, so there really is no wrong way to make this dish. The best spaghetti squash doesn’t get more super simple than this!

Best Spaghetti Squash …simple, low fat, low carb recipe

When buying a spaghetti squash, choose one that seems heavy for its size.
Carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash.
It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!

On the Stove Top

Heat a skillet and melt cooking oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes as well.
Add a bit of butter for extra flavor (this is optional).
Add the spaghetti squash to the skillet and mix with the garlic.
Add salt and pepper to taste, add lemon zest and juice, and stir. Check current price for a lemon zester on Amazon.
Turn off the heat and add in a bit of dark, flavorful olive oil.
You can also stir in a bit of freshly grated Parmesan Cheese if desired, but this is optional.
Add fresh chopped parsley for bright flavor and color, and mix well.

And that’s it. Enjoy!

If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

For another tasty veggie ingredient to experiment with, try some tasty Rutabaga Recipes. It’s a great potato substitute!

Thanks for checking out our best spaghetti squash recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Thanks for watching our recipe videos!

Bean Dip Recipe for Healthy Snacking

01/28/202404/28/2017 by Chef Buck

White bean dip is super versatile, and this easy dip recipe can be used in a variety of dishes. Bean dip makes a handy spread for a crostini or sandwich, a healthy dip for chips or vegetables, or as a bean puree to serve as a dinner side for meat, fish, or vegetarian meals.

Bean Dip Recipe Ingredients

2 15oz cans of WHITE BEANS (rinsed and drained)
16 oz MUSHROOMS (chopped)
5-10 cloves GARLIC (chopped)
½ cup ROMANO CHEESE (I like to use freshly grated Romano, Parmesan, or Asiago cheeses)
1 medium to large size LEMON, juice and zest
½ tsp RED PEPPER FLAKES (or use fresh peppers)
3-4 Tbsp WORCESTERSHIRE SAUCE
SALT and PEPPER to taste
2-3 Tbsp of dark, rich OLIVE OIL
Garnish dip with tomato, olives, capers, fresh herbs, etc.

How To Make a Bean Dip Recipe

I like to use canned beans.
You can use your favorite beans, or a mixture of bean types.
I prefer white beans for this recipe, like Navy or Cannellini.

Heat oil in a pot on medium heat for sauteing.
Add in the chopped garlic and red pepper flakes; stir the garlic for a few minutes until it begins to color.
Add in a bit of black pepper, and the chopped mushrooms, and continue sauteing.
Add the Worcestershire sauce.
Continue cooking for 3 or 4 minutes; the mushrooms will cook down quite quickly.
Add in the beans and maybe ½ cup of water or broth. Be conservative when adding liquid; the finished bean dip will be best thicker, rather than thinner.
Raise the heat to medium high, cover, and simmer beans for about 5 minutes.
Uncover, reduce the heat, and continue simmering until the liquid has cooked down and the bean mix thickens.
Turn off the burner.
Stir in the cheese until it melts into the beans. Use freshly grated cheese for best results.
Add the zest and juice of one medium to large lemon, and 2-3 Tbsp of dark olive oil.
Mix into the beans and cheese.
Transfer to a blender or food processor and blend until the bean dip is smooth,
or use a hand mixer and blend dip in the cooking pot. Check current prices for Hand Blenders at Amazon.
Give it a taste test and adjust seasoning as needed.
Set dip aside to cool a bit.

This bean dip can be served warm or cold, although it’s especially tasty warm.
Use it as a dip for chips or sliced veggies; it pairs particularly well with thick tortilla chips.
Use this bean dip as a sandwich spread instead of mayonnaise, or as a crostini topping.
White bean dip will pair nicely as a puree for fish or meat entrees.
Great as a party or dinner appetizer or just as a movie watching snack.

Give this easy bean dip recipe a try and let me know what you think, and bon appétit!

And for another creamy, beany option, check out this Healthy Hummus Recipe.

Thanks For Watching Our Bean Dip Recipe!

Thanks for checking out our beet and quinoa recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Wings Recipe – Crispy Baked Chicken Wings

07/16/202204/21/2017 by Chef Buck

This oven baked wings recipe is a healthier and less messy chicken wing dish, compared to traditionally fried wings. These chicken wings are super tasty whether you eat them with or without a salt and pepper seasoned topping, or wing sauce. This seasoned wings recipe is based on salt and pepper style dishes I love ordering at Chinese restaurants.

What You Need For A Crispy Wings Recipe

3 lbs CHICKEN WINGS
10-12 GARLIC CLOVES, finely chopped
big bunch of CILANTRO, chopped (stems and leaves)
3-4 GREEN ONIONS, chopped, bottoms separated from tops…use the green tops as a garnish
1-2 JALAPENOS, finely chopped (or substitute red pepper flakes)
2 Tbsp BAKING POWDER*
1 tsp TURMERIC POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp CHILI POWDER (I used chipotle, or smoked jalapeno in the video)
SALT and PEPPER (to taste)
OIL to saute seasoning topping

*Baking Powder is a mixture that works similarly to some cooking properties of baking soda and cornstarch.

How to Make a Crispy Wings Recipe

Preparing and Cooking The Wings:

I generally remove the skin from chicken, but not when I’m baking this wings recipe; that crisp cooked skin is what makes chicken wings so tasty.
Buy your wings already cut up, or cut them up yourself at home. [They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.]

1) Pat chicken pieces dry with a paper towel and set aside. Do not add oil, there’s plenty of fat in the skin. [If your wings are room temperature (they haven’t been cooled in the frig), you may need to wet your wings before patting dry. You want the chicken to have a bit of moisture to it, so plenty of the seasoning will stick to it.]
2) Combine the baking powder and powdered seasonings in a bowl and mix together well.
3) Toss the wingettes and drumettes with the dry coating.
4) Arrange the chicken pieces on a wire rack over a baking pan and place in an oven preheated to 425 degrees Fahrenheit. Here’s a good option if you want to check current prices for an oven-safe roasting rack on amazon.
5) Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.

While The Wings Bake, Make The “Salt and Pepper” Seasoning Mix:

1) Heat a little oil in a skillet, on medium heat.
2) Add fresh chopped jalapenos, or substitute red pepper flakes, and chopped green onion bottoms.
Saute on Medium low heat for 2-4 minutes.
3) Add finely chopped garlic and continue to saute for a couple of minutes; be sure to keep the temperature low enough to not burn the garlic.
4) Add chopped cilantro, lots of it, stems and all.
5) Continue sauteing the mixture on medium low heat for 10-15 minutes until the cilantro has cooked down. You want the seasoning to still contain a small amount of moisture, so it will stick to the cooked wings.
6) Once the wings have baked to crispy completion, toss the wings and the seasoning together and serve.

That’s it! Let me know what you think of this oven baked wings recipe, and if you’d like to try an Asian twist on baked wings, here is an easy Korean-Style Wings Recipe.

And for a tasty non-wing baked chicken recipe, check out this Chicken Tenders Recipe

Thanks For Checking out our Recipes

We hope you love this easy wings recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Scrambled Eggs with Curry and Spinach

06/13/201904/07/2017 by Chef Buck

A little curry is a simple way to add a nice twist to scrambled eggs, and adding a bit of fresh greens into the mix will elevate the eggs to a slightly healthier plane. Scrambled eggs are always a good idea for a quick, hot breakfast, and this curry egg scramble cooks up quick. We often add spinach to egg dishes; it doesn’t effect the cooking time at all. I’m more of a runny yolk guy myself, and plain-jane scrambled eggs are never a good idea, but curry makes all things wonderful…and if the idea of mayonnaise on eggs sounds awful…well…just give this curry mayo a try.

What You Need for a Quick Scrambled Egg Curry

2-4 EGGS
2 cups fresh SPINACH
2 GREEN ONIONS
1 clove GARLIC
1 tsp DRIED ONION FLAKES
¼ tsp GARLIC POWDER
½ tsp CURRY POWDER
1 tsp BUTTER
SALT and PEPPER to taste
splash of OIL for cooking

2 Tbsp MAYONNAISE
½ tsp CURRY POWDER
(add additional CUMIN or TURMERIC if desired)

How To Make a Scrambled Eggs Curry

In a bowl, whisk eggs with salt, pepper, onion flakes, garlic powder, and ½ the curry.
In a smaller dish, mix the rest of the curry with the mayonnaise (add additional seasonings as desired).
On a medium burner, heat oil in a skillet. Check here for current prices for a non-stick skillet on Amazon.
When oil is hot, add garlic and chopped green onion bottoms and saute for 1 minute.
Add butter and spread garlic and onion on the pan bottom.
Top with the spinach, spreading the leaves evenly across the pan.
Add in the egg mixture and let cook for about 2 minutes keeping the burner on medium heat.
Turn the eggs (or flip them…it’s more fun to flip) and turn off the heat.
The pan will be hot enough to finish the eggs.
Plate the eggs and top with a dollop of the Curry Mayonnaise.
And that’s it!

Give this scrambled egg recipe a try and let me know what you think, and bon appétit!

For another quick breakfast recipe idea, try this easy Fancy Herb Omelet Recipe.

Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Huevos Rancheros Recipe From Scratch

03/14/202403/17/2017 by Chef Buck

Huevos rancheros is a tasty way to add zing to your standard egg recipe. If you love beans and salsa for breakfast, then this dish is definitely your jam*. It’s a bit of upfront work, but once you’ve got the basic components prepared, it’s a quick and easy recipe to put together, so huevos rancheros is a smart idea if you’re feeding a crowd of folks for breakfast or brunch.

Ingredients for Huevos Rancheros Beans

2 15 oz cans BLACK BEANS
1 15 oz can REFRIED BEANS
2 cups BROTH or water
2-3 cloves chopped GARLIC
½ cup chopped ONION
½ chopped BELL PEPPER
chopped HOT PEPPER to taste
SALT and PEPPER (to taste)
1-2 Tbsp WORCESTERSHIRE
OIL for sauteing
a little MAPLE SYRUP if you like
…plus whatever spices you like

How to Make the Beans

Heat oil in a pot and then add the onions, peppers, and garlic and saute for 2-3 minutes.
While sauteing, add salt, pepper, and any other dried spices you like (I often add some chipotle powder).
Add 2 cans of black beans (rinsed and drained) and 1 can of refried beans.
Mix ingredients well and then stir in two cups of broth (or water).
Add in Worcestershire sauce (and a little maple syrup if you like sweet beans).
Bring the pot to a boil, and then reduce the heat to a simmer and let the beans cook down (uncovered).
Adjust seasonings to taste and cook until the beans reach a nice consistency for huevos rancheros (I like my beans runny, but not watery)

Ingredients for Huevos Ranchero Sauce

1 15 oz can DICED TOMATO
or 3 peeled ROMA TOMATO
1 15 oz can BROTH or water
1-2 cloves chopped GARLIC
½ cup chopped ONION
some GREEN CHILI PEPPERS
and chopped HOT PEPPER to taste
SALT and PEPPER to taste
…plus whatever spices you like

How to Make a Ranchero Sauce Recipe

(disclaimer…the easiest thing to do is just heat some salsa and add water or broth to thin it a bit…but for the ultimate huevos rancheros dish, you’ll want to make your own.)

In a pot, heat one 15oz can of diced tomatoes (or 3 skinned and chopped roma tomatoes)
Add onion, garlic, peppers and seasonings.
As the tomatoes begin to cook down, add in broth or water.
Bring pot to a boil and then reduce to a simmer.
Simmer for about 10 minutes, then turn off the heat.
Smooth out the ranchero sauce with a hand blender–this is optional, but it looks nice

How to Make Tortillas for Huevos Rancheros

(disclaimer…the easiest thing to do is buy a cheap pack of premade tortillas and heat them in a skillet,
but uglier and thicker homemade tortillas actually taste a little better in huevos rancheros)

Ugly tortillas are easy to make.
Mix an amount of corn flour with slightly less warm water to form a dough.
Half a cup of corn flour makes 4 small tortillas.
Form dough into a flat, palm sized tortilla shape.
Heat the tortillas in an ungreased non-stick skillet on medium high heat for about 90 seconds, turning several times.
And that’s it…corn tortillas cook fast.
Hold the tortillas in a covered container, or cover the tortillas on a plate until you’re ready to build the huevos rancheros.

How to Make Huevos Rancheros

Once you’ve got the beans, tortillas, and ranchero sauce prepared, the rest of the dish is a breeze.
You’ve just got to cook the eggs and build the huevos rancheros.
Use whatever kind of eggs you like.
Some folks use poached eggs (too much trouble), and some folks like to use scrambled
eggs (crazy), but I prefer over easy eggs.
On a plate, place the tortilla. Top the tortilla with enough beans to cover the tortilla. Top the beans with the egg.
And then top the egg with the ranchero sauce.
I like to garnish the top of my huevos rancheros with chopped green onion tops and cilantro; it adds terrific flavor
and a nice look to the dish.
Serve your huevos rancheros with a side of sour cream and avocado slices (or guacamole).

And that’s it. It can be a bit of work if you’re making the meal from scratch, but if you’re in a hurry, using a pre-made salsa and tortillas can save a lot of time.
Don’t skimp on the beans, though…well-seasoned beans make for a terrific huevos rancheros dish. And topping the dish with fresh green onion and cilantro will knock your breakfast out of the park!

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

And for another fancy-pants breakfast idea, check out this SALMON EGG BENEDICT RECIPE.

Thanks for watching our recipe videos!

(*If you like jam, then this isn’t your jam…there’s no jam in huevos rancheros)

Yuca Recipe – How to Cook Cassava Root

01/21/202303/10/2017 by Chef Buck

Check out this easy yuca recipe. Yuca is a starchy root that makes a terrific change up from a potato dish. We have been cooking up yuca roots with garlic and onion for years, inspired by our favorite Cuban restaurants in Florida. The combo of yuca, with plenty of garlic, onion, and cumin will knock your socks off. So, check out the video and give this delicious yuca recipe a try.

Ingredients for this Cuban-Inspired Yuca Recipe

YUCA (about 1 lb.) In the video we use fresh yuca, but you can use frozen in the same way.
1-2 large ONION (diced)
5-10 cloves GARLIC (finely chopped)
OIL for sauteing the onion and garlic
RED PEPPER FLAKES to taste
2-3 Tbsp CUMIN
½ cup OLIVE OIL total (1/4-1/2 to saute onion & garlic, rest to drizzle on top)
zest and juice of 1 LEMON
SALT to taste
CUMIN SEEDS (1 tsp, optional) I like using Badia seeds ’cause they’re a great buy, and you can check current prices for Cumin Seeds on Amazon.

I’ve got lots of yuca in the video, so I’m doubling this recipe.

How To Cook Yuca Recipe

Using a sharp knife, cut the yuca into manageable sizes to carefully cut away the outer skin of the yuca root. The skin is inedible and should be discarded. [One advantage of using frozen yuca is that the outer skin is already removed.]
Place yuca pieces into a pot of water and bring to a boil. Yuca should NEVER be eaten uncooked.
Reduce heat and simmer 15-20 minutes or until yuca root can be pierced easily with a fork.
Do NOT overcook! Yuca pieces should not be mushy.
Zest lemon; squeeze lemon juice.
Drain yuca and cool with water.
Remove fibrous stem from center of root and cut into 1 inch chunks (or smaller, if you want to taste more of your seasonings).
Heat oil in a skilleton medium high heat.
Add cumin seeds for just a few moments, then add garlic and onion and let simmer for a several minutes.
Turn down to medium heat. Add red pepper flakes, cumin powder, and salt to taste.
Next, add yuca.
Mix and allow all to simmer for 5 minutes. Give the yuca an occasional stir. Add a bit of water if needed, but not too much.
Remove from heat.
Finally, add lemon juice and zest. Drizzle a bit of oil on top (extra virgin olive oil is a great topping).

Have Fun with Yuca!

And that’s it!

Yuca is an excellent substitute for potato. It goes great with any meat entree and makes a great vegetarian meal when paired with stuffed peppers and a crisp green salad.
Give this yuca recipe a try and let me know what you think, and bon appetit!

And, if you wanna try out the stuffed peppers with yuca, check out this recipe as well.
Jalapeno Peppers Recipe

Thanks for checking the yuca recipe and video out. If you liked it, click a few buttons below and share it with your friends and family. I appreciate it!
–Chef Buck

And here’s a LO-FI video version of this yuca recipe I made back before I knew what a haircut was.

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Zucchini Noodles with Marinara Sauce Recipe

09/02/202403/03/2017 by Chef Buck

This zucchini noodles and marinara sauce recipe is super simple to cook. The marinara sauce will pair great with any pasta, even a gluten free faux zucchini pasta, which is really just raw zucchini cut into noodles, but your taste buds will trick your brain into believing otherwise. Thin sliced ribbons of zucchini will act just like egg noodles, except when it comes to racking up the calories.

What You Need To Make Zucchini Noodles with Marinara Sauce

2-3 ZUCCHINI
1 lb ground SAUSAGE
1 ONION
crazy amount of GARLIC
½ GREEN BELL PEPPER
1 15 oz can DICED TOMATO
1 15 oz can TOMATO SAUCE
2-3 tsp ITALIAN SEASONING
RED PEPPER FLAKES (to taste)
½ up PARSLEY (chopped, optional)
SALT and PEPPER (to taste)
OIL for sauteing

How To Make Marinara Sauce with Zucchini Noodles

In a large skillet, heat oil on medium heat. Check prices for a STAINLESS STEEL SKILLET on amazon.
When pan is hot, add sausage. Sometimes I’ll shape sausage into meatballs before adding to the skillet and other times I’ll just divide the sausage once it’s in the pan; whatever works for you is the right way.
Brown the sausage for a few minutes and then add the onion, garlic, and peppers.
Continue sauteing for 3-4 minutes.
Add herbs and salt and pepper to taste.
Add canned tomato and about ½ can of water.
Mix well and bring the skillet up to a bubble.
Reduce to a low simmer and cook 20-30 minutes. Add water as desired.
While sauce simmers, wash and peel 2-3 zucchini into thin noodles. I find a simple vegetable peeler to be the easiest method for slicing zucchini into thin, egg noodle like strips.
After sauce simmers, adjust seasoning as desired and stir in the chopped parsley. The parsley is optional, but adds a great color to the sauce, especially if you’re serving the marinara sauce over traditional noodles.
Remove the skillet from the heat and stir sliced zucchini noodles into the marinara sauce.
The thin zucchini will readily heat through in the hot marinara sauce and no more cooking is required.
Serve immediately (and top with Parmesan cheese if you like!)

Give this very tasty marinara sauce with zucchini noodles recipe a try and let me know what you think, and bon appétit!

For another great noodle dish, check out this Gluten Free Tofu Lasagna

Thanks for Trying Our Zucchini Noodles Recipe

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Roast Chicken Recipe – a complete meal

07/15/202202/17/2017 by Chef Buck

A roast chicken recipe is easy to prepare and makes a tasty one-pot meal when cooked up with your favorite root vegetables. I like to butter up a whole chicken and roast it at a higher heat for a tender chicken with a golden skin.

What You Need for this Roast Chicken Recipe

WHOLE CHICKEN (about 5 lb)
2-3 Tbsp BUTTER (melted)
OLIVE OIL
2-3 bulbs GARLIC
2 PARSNIPS
3 CARROTS
1-2 ONIONS
1 lb POTATOES
some HOT PEPPERS (optional)
1 big LEMON
Fresh HERBS like ROSEMARY, SAGE, and THYME, or use a dried Italian herb mix
1-2 Tbsp PAPRIKA
1-2 Tbsp GARLIC POWDER
SALT and PEPPER (to taste)
…but really, use whatever seasonings you like
(just make sure you use lots of them)

How To Make Roast Chicken Dinner

Buy a 5 pound chicken, or larger…might as well make it worth your while!
Remember to wash your hands frequently and clean your kitchen prep areas thoroughly before and after handling raw chicken.
Before cooking the chicken, remove it from the fridge for about an hour, this will help the chicken cook more evenly.
Wash the bird and then pat dry with paper towels.
Place the bird in a cooking pan and coat it with butter. I like to use melted butter, cause it’s easier, the butter will add great flavor and color; also, be sure to use a pan that’s large enough to accommodate the chicken and all the root veggies.
Season the bird well, inside and out, with salt and pepper; be generous with the seasonings!
For this recipe, I also coat the chicken with garlic powder and paprika, but use whatever seasonings you desire. If you’re just getting into home cooking and don’t have a lot of seasoning choices, you can check out current pricing for a Complete Starter Spice Set on Amazon.
Placing fresh produce in the chicken cavity will add flavor and moisture as the bird roasts.
I’m using onion, garlic cloves, and lemon to stuff the chicken, but add fresh herbs as well if you have them on hand; rosemary, thyme, and sage are flavorful choices.
Using cooking twine, tie the legs together to close up the cavity; this will keep the stuffing inside and also prevent the legs from sticking out and becoming overcooked during the roast.
Remove the chicken from the pan and set it aside.

Chop up your root vegetables and potatoes and place in the pan. Chop the veggies into larger sizes since they will be roasting for a long time.
Season the veggies as desired and then coat the veggies generously with olive oil. Using your hands, mix the seasonings, olive oil, and veggies together until they are well coated.
Spread the vegetables evenly along the bottom of the pan and then place the chicken on top in the center, with the breasts and legs up. Bring the wings against the chicken and tuck them under the body, this will keep them close and ensure even cooking.
Bake in an oven pre-heated to 425 degrees Fahrenheit for about 90 minutes, a bit more of less depending on the size of the chicken and the amount of veggies.
If desired, roast with a thermometer inserted to check for doneness. Insert a thermometer into the meat between the leg and thigh (avoiding the bone) and cook until a temperature of 165-170
degrees F. If not using a thermometer, you can check for doneness by cutting between the thigh and leg; the juices should run clear of blood and the chicken should not be pink. Check current roasting thermometer prices on Amazon.
After 90 minutes at 425 F, remove the chicken from the oven.
Move the chicken off of the veggies and onto a separate plate; do not cut the chicken except to check for doneness.
Allowing the chicken to rest 10-15 minutes before carving will ensure that the juices inside the chicken are not lost.
Carefully remove the twine from the chicken legs and remove the stuffing from the cavity. Mix the stuffing into the pan of roasted veggies.

And that’s it.
This roast chicken recipe makes a great dish for a holiday or family meal. I always make roasted chicken with root vegetables and potato; it’s the perfect pairing with the juicy deliciousness of a whole chicken roasted in the oven.

Give this roast chicken recipe a try and let me know what you think, and bon appétit!

And for another family meal, try my mama’s fantastic Stove Top Pot Roast Recipe.

Thanks for watching our recipe videos!

I hope you enjoy this roast chicken dish! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Ginger Chicken Recipe Chinese Restaurant Style

06/13/202402/10/2017 by Chef Buck

This Ginger Chicken Recipe will remind you of a delicious dish from your favorite Chinese restaurant. The key to a tasty ginger chicken dish is fresh ginger, and lots of it. You won’t need hard to find ingredients, just a little soy sauce, sesame oil, and some fresh produce will make all of the difference.

What You Need To Make This Ginger Chicken Recipe

1 lbs. CHICKEN
1 Tbsp CORN STARCH
1 Tbsp SESAME OIL
1 Tbsp SOY SAUCE
SALT and PEPPER (to taste)
4-6 cloves GARLIC
½ cup GINGER
½ cup ONION
½ to 1 cup CARROTS
½ to 1 cup CASHEWS
1 cup chopped Zucchini or other veggies (optional)
some OIL for sauteing
HOT PEPPER (optional)

Sauce Ingredients:
1 Tbsp SESAME OIL
2 Tbsp SOY SAUCE
2 Tbsp RICE VINEGAR
2-3 Tbsp JAM (or substitute sugar)
1 Tbsp CORN STARCH
½ to 1 cup WATER

How To Make Ginger Chicken

Use skinless and boneless white or dark meat chicken, whichever you prefer.
Chop chicken into bite-sized pieces and place into a bowl.
Add 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp corn starch, and salt and pepper to taste.
Mix well with the chicken and then set the bowl aside.
In another bowl, combine sauce ingredients and set aside.
Prepare the veggies; this dish will cook fast, so have all the veggies chopped before beginning to cook the chicken.
Chop fresh ginger into matchstick sizes; fresh ginger and lots of it make this recipe delicious,so don’t be shy with the ginger.
Cut carrots into matchstick sizes.
Finely chop the garlic.
Chop onions (I prefer green onions if I have them on hand, but any onion will work.
Chop hot pepper if desired; the fresh ginger will add a bit of bite to the dish,
so skip the pepper if you prefer a milder recipe.
Heat a skillet and oil on medium high heat. Add chicken and cook, stirring occasionally for 5 minutes, and adjust heat as needed. If you need a nice skillet, you can check current prices for a NON-STICK SKILLET on Amazon.
After 5 minutes, add onion, garlic, ginger, and hot peppers.
Cook another 5 minutes, then add carrots and any other veggies; add sauce and mix well and continue to cook for 5 more minutes.
Add more water if desired. The sauce will be thicker or thinner depending on the amount of water added.
To finish the dish, stir in cashew nuts and remove from the heat.

And that’s it! Serve over rice.

Give this this super simple and flavorful ginger chicken recipe a try and let me know what you think, and bon appétit!

And for another Chinese favorite, check out this General Tso’s Chicken Recipe.

Thanks for Watching our Ginger Chicken Recipe

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Chicken Tenders – Oven Baked Chicken Strips

06/13/201901/13/2017 by Chef Buck

Try this very tasty baked chicken tenders recipe. You can easily bake chicken tenders in the oven that you’ll enjoy just as much as deep fried tenders, the trick is to add butter to the breadcrumbs.

Ingredients For Baked Chicken Tenders Recipe

1½ lbs. CHICKEN
2 EGGS
3 cups PANKO BREADCRUMBS
1 cup FLOUR
1/3 cup BUTTER (I say 3/4 cup in the video, but I misspoke)
1-2 tsp TURMERIC POWDER
1-2 tsp TURMERIC POWDER
1 tsp CHILI POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp PAPRIKA
HOT SAUCE (to taste)
SALT and PEPPER (to taste)
…but really, use whatever seasonings you like
(just make sure you use lots of them)

How To Make This Chicken Tenders Recipe

Buy white chicken breasts already cut into strips, or buy breasts and cut them yourself, just make
sure to cut them into reasonably uniform sizes so that they will cook evenly.

In a bowl, season the chicken strips generously, and set aside. If you’re just getting into home cooking and don’t have a lot of seasoning choices, you can check out current pricing for a
Complete Starter Spice Set on Amazon.
In a skillet, melt butter and then turn the stove burner off.
Add panko breadcrumbs to the butter and mix well. The breadcrumbs will quickly soak up the butter like it was never there.
Break eggs into a bowl and whisk.
In another bowl, add flour. Season the flour. Seasoning the flour and the chicken and adding the butter to the breadcrumbs all combine to make these oven baked tenders so awesome.
Line a large baking sheet with aluminium foil and lightly coat with oil.
Take a chicken strip and dredge it in the flour, then coat it in the egg, and then roll it in the breadcrumbs until the chicken strip is well breaded.
Place the chicken strip onto the lightly oiled pan and repeat until all of the chicken strips have been prepared.
The strips should be arranged on the pan with a slight space between each one.
Bake in an oven at 425 degrees F for 20-25 minutes, turning once about halfway through the cooking time.
Serve chicken tenders while hot, right out of the oven.

Chicken tenders go great with a dipping sauce. Ranch dressing is a favorite, along with blue cheese dressing, BBQ sauce, and honey mustard.

Chicken fingers make a great salad topping, too –it’s a decadent way to incorporate a nice salad into your day.

Give this oven-bake chicken tender recipe a try and let me know what you think, and bon appétit!

And for another faux fried oven-baked dish, check out this Onion Ring Recipe.

Thanks for checking out the recipes and videos If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

Salmon Cakes Benedict w/ Hollandaise Sauce

06/13/202412/05/2016 by Chef Buck

Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of dishes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for these leftover salmon cakes is in a variation of Eggs Benedict. Check out the recipe video below to see how to make this super tasty breakfast recipe.

Ingredients for Salmon Cakes Eggs Benedict

leftover SALMON CAKES check canned salmon prices on Amazon
fresh SPINACH
thick sliced TOMATO
EGGS
HOLLANDAISE SAUCE

How to Make Salmon Cakes Eggs Benedict

This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it’s best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning.
On a plate, arrange a bed of spinach and top with a thick slice of tomato.
In a skillet, re-heat a leftover salmon cake.
While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below).
In another skillet, fry an over easy egg (or poach an egg, if you prefer).
Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg.
Cover the egg with Hollandaise sauce and serve immediately.

How to Make a Quick Hollandaise Sauce

¼ cup melted BUTTER
2 EGG YOLKS
1 Tbsp LEMON JUICE (or substitute vinegar)
½ tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)

In a bowl, combine two egg yolks, lemon juice, and mustard…also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don’t harden.
Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I’ll double this recipe, with the exception of the egg yolks…instead of 4 yolks, I’ll just use 3 yolks.

Salmon Cakes Ingredients:

14oz canned SALMON (red or pink)
¼ – ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
1 to 2 EGGS (beaten) …I generally use 1 egg for a fancy salmon cake entree and 2 eggs when
making salmon cakes for sandwiches.
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)

How to Make Salmon Cakes:

Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.

Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It’s a nice break from hamburgers, and just as tasty.
Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

Give this canned salmon recipe a try and let me know what you think, and bon appétit!

And for another canned salmon recipe, check out this Salmon Meatballs Recipe.

Thanks for Watching our Salmon Cakes Video!

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Fettuccine Alfredo Recipe …easy to make Alfredo Sauce

06/13/201910/28/2016 by Chef Buck

A fettuccine alfredo recipe is an easy and delicious dish to cook at home. A thick alfredo sauce with rich cream and parmesan cheese is so satisfying and decadent. Shrimp fettuccine, chicken fettuccine, mushrooms –you can add anything you like to the noodles and alfredo sauce, but a simple and classic Fettuccine alfredo dish is one of my favorites …a classic Italian recipe so good it doesn’t need any bells and whistles.

What You Need To Make a Fettuccine Alfredo Recipe

10 oz FETTUCCINE NOODLES
4 Tbsp BUTTER
¼ cup OLIVE OIL
1½ cups CREAM
10-15 cloves GARLIC (finely chopped)
2 cups PARMESAN CHEESE (finely shredded)
SALT and PEPPER (to taste)
PARSLEY (if you like, chopped)

How To Make Classic Fettuccine Alfredo

Heat a large skillet on medium heat and add the butter and oil.
When oil is hot, add garlic and saute for 20-30 seconds.
Add salt and pepper to taste.
Add cream and mix well.
Stir the parmesan cheese into the skillet.
Adjust the stove top temperature as needed.
Stir the sauce until it is smooth …the sauce will thicken even more after it is off of the stove.
Add chopped parsely if you like!
Prepare the fettuccine noodles according to package directions.
Drain and add the noodles to the alfredo sauce.
And that’s it …serve hot with a salad and buttered bread, and that’s about as good as life gets.

Tips for Fettuccine Alfredo

Use finely shredded Parmesan cheese, and if buying pre-grated cheese, buy cheese without a lot of additives listed in the ingredients. Too many additives can make the parmesan lumpy and less smooth when it is melted. Ideally, grate your own cheese.
To make more alfredo sauce, simply add additional cheese and cream to taste. I like lots of sauce, so too much is not enough.
Shrimp, grilled chicken, and mushrooms are great additions to this dish, even broccoli (although fettuccine alfredo is soooo good when it’s kept simple, I rarely make these additions.)
Cook the fettuccine noodles al dente, meaning NOT OVERDONE! Chewy noodles are best for Alfredo.
Do not rinse your noodles after cooking them, this will wash away a lot of the flavor; simply drain the noodles and then stir them slowly into the alfredo sauce.

Give this creamy Italian fettuccine alfredo recipe a try and let me know what you think, and bon appétit!

For another great noodle dish, check out this Spaghetti Carbonara recipe.

Thanks for checking out the recipes. If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

Pupusas Recipe – Easy Corn Flour Pupusa

04/26/202410/07/2016 by Chef Buck

How to make a pupusas recipe.
This pupusas recipe is a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling;
that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.

What You Need To Make This Easy Pupusas Recipe

2 cups CORN FLOUR (current price of Maseca Corn Flour on amazon)
about 1½ cups WATER
SALT and PEPPER to taste
1 tsp TURMERIC (optional)
here are some filling ideas…use any
combo, and substitute what you like:
leftover MEATS (minced)
REFRIED BEANS
CHEESE (grated)
pickled PEPPERS (like green chili or jalapeno)

How To Make Pupusas

First thing, mix up your pupusa filling…this will allow time for the flavors to interact.
You can simply use cheese and peppers, but adding a little refried beans and leftover meat
into the mixture can turn your pupusas into a filling meal.
I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken
will do, just be sure to use meat that is already cooked through; it’s a great way to use leftovers.
Combine the filling ingredients together in a bowl.
Mix well and set aside.
In another bowl, add corn flour (Maseca is a populer brand in the USA, but any corn flour will do).
Add in salt and pepper and turmeric.
Turmeric is not a traditional pupusa ingredient, but I find it adds a great color.
Mix dry ingredients together.
Add in warm tap water and mix into a dough …it mixes quite easily;
Use your hands to mix…this will give you a better sense of the dough consistency.
Mix until the dough is “doughy” and pliable–not too dry and not too wet–add additional water
or flour until reaches this consistency.
Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc.
Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges
of the dough, sealing the filling inside a doughy ball.
Pinch off any excess dough from the top and return it to the bowl.
Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly,
it’s no big deal.
You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely
perfect pupusa…but why work that hard?
I like my pupusas to have a thin tortilla skin.
I like them to leak a little bit…I like the taste of the toasted cheese on the edges.
But that’s just me…follow your heart; but believe me, if your pupusas aren’t perfect,
they’ll taste just as good, or better.
Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas
about three minutes on each side.
And that’s it.
Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.

Give this pupusas recipe a try and let me know what you think, and bon appétit!

Ingredients For Curtido …pickled slaw topping for pupusas recipe

half a small CABBAGE (chopped)
2 CARROTS (shredded)
1 white ONION (sliced)
1 JALAPENO (thinly sliced)
1 Tbsp dried OREGANO
SALT and PEPPER to taste
mild VINEGAR (I like to use a rice or malt vinegar)

How to Make Curtido

Bring a pot of salted water to a boil; boil enough water to cover the veggies.
Once water is boiling, turn off and then add the veggies to the pot.
Add oregano and pepper.
Let soak for 3 minutes.
Drain the veggies from the pot, but reserve some of the water.
Put the strained veggies into a jar; ideally, use a size jar that will be completely filled.
Press the veggies into the jar until it is crammed full.
Add reserved water until the veggies are slightly more than halfway covered, then add
vinegar until the veggies are completely covered.
Allow to cool, and then cover jar with a lid and refrigerate.
The more ahead of time you make this, the more flavorful it will be.
It’s a simple and tasty topping or side for pupusas or sandwiches.

For more awesome recipes, take a look at my Chef Buck Recipe Playlists.

Thanks for Trying Our Pupusas Recipe

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Share and Enjoy !

Groundnut Soup Recipe – Lamb Stew with Peanuts

10/08/202109/10/2016 by Chef Buck

This groundnut soup recipe is an African-inspired dish made with peanuts. I make this peanut soup like a stew, with nice chunky ingredients, including meat and potato. This particular recipe is a variation on lamb stew, but you can use chunks of lamb, beef, chicken, or pork, whatever meat you prefer. Adding peanut butter to soup is a very yummy idea, and you should definitely give it a try.

What You Need To Make Peanut Soup

1 lb. LAMB (or preferred meat, cut into stew pieces)
1 lb. FISH (cut into stew pieces)
2 ONIONS (chopped)
HOT PEPPER (finely chopped, or substitute chili powder)
1 SWEET POTATO (chopped, substitute white potato)
½ cup PEANUT BUTTER
3-5 cloves GARLIC (finely chopped)
2 tsp TURMERIC
2 tsp PAPRIKA
2 tsp CUMIN
15oz can CRUSHED TOMATO
½ cup PARSLEY (chopped)
SALT and PEPPER (to taste)

How To Make A Peanut Soup Recipe

You can use chicken, beef, lamb, fish, pork or any combination of these ingredients. Soup is the perfect opportunity to use whatever ingredients you have on hand, or whatever is on sale.
For this particular peanut soup recipe, I’m using a combination of lamb and fish.

Firstly, season the meat and set aside while you chop and slice the other ingredients.
Then heat a soup pot on medium high heat, and add in your lamb. Sear the meat on all sides and then remove lamb from the pot. Check current prices for a Soup Pot on Amazon.
Add a little oil to the pot and reduce heat to medium.
Add in the garlic, onion, and hot pepper and saute for 3-5 minutes. Add additional seasoning as desired.
Return seared lamb to the pot and add in the crushed tomato and 1 can of water.
Chop one sweet potato (or sub white potato) and add to pot.
Raise the temperature and bring the pot to a boil.
In a bowl, mix 1 cup of hot water and peanut butter until smooth.
Add mix to the soup pot.
Bring pot to a simmer, cover, and cook 30 minutes.
Add chopped fish.
Cover and simmer 15-20 minutes.
Add more water if desired.
Adjust seasoning as needed.
Turn off heat and add chopped parsley.

And that’s it…serve as is, or over rice.
Give this super tasty African-inspired stew recipe a try, and let me know what you think, and bon appétit!

For a more traditional Western-style stew, try this Classic Beef Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this Africa-inspired groundnut soup recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Asparagus Curry easy asparagus recipe

06/13/201908/19/2016 by Chef Buck

Try this fantastic asparagus curry recipe. Plain and simple asparagus tastes great, but jazzing it up with a little curry is an excellent idea. Asparagus is healthy and delicious and quick to prepare. If you’re a fan of Indian cooking, then this curry recipe will be a real treat, and if you’re new to Indian style recipes, then this dish will be a great introduction. And this curry cooks up fast, so making it part of preparing an Indian meal at home is a smart idea.

What You Need To Make This Easy Asparagus Recipe

1 lb. ASPARAGUS
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
1 lb. CHERRY TOMATOES
1 cup ONION (chopped)
1 tsp FENNEL SEED
1 tsp CUMIN SEED
1-2 Tbsp CURRY POWDER
SALT (to taste)

How To Make Asparagus Curry

When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking.

Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking.
Heat oil on medium heat in a skillet.
When oil is hot, add cumin and fennel seeds and stir for 20-30 seconds–not long at all.
Add garlic, ginger, and onion and stir skillet.
Let simmer about 2 minutes, lower heat if necessary.
Stir in curry powder and cook for another minute.
Add sliced cherry tomatoes and salt to taste.
Continue simmering about 2 minutes, and then add 1 cup of water.
Raise the temperature and bring the skillet to a bubble.
Add asparagus and reduce the temperature back to medium heat.
Simmer uncovered for another 3-4 minutes, or until the asparagus is done to your liking–it won’t take long!

And that’s it. Give this asparagus curry a try and let me know what you think, and bon appétit!
Check out current prices for an assortment of Indian Spices on Amazon.

For a slightly less curried asparagus dish, check out this Lemon-Ginger Asparagus Recipe.

Thanks for checking out the asparagus recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Omelet Recipe with Cream Cheese and Lamb

08/25/202406/17/2016 by Chef Buck

For this fancy-pants omelet recipe I’m using lamb, garlic, and cream cheese, which is the perfect hipster omelette combination, but there are no end to the ingredients that can be used to make an omelet. Do you spell it omelet or omelette? However you spell it, it’s the perfect egg dish for breakfast, brunch or a lazy man’s dinner.

Omelet Recipe Ingredients

2 EGGS
GROUND LAMB
GARLIC finely chopped
WHIPPED CREAM CHEESE or grated cheese of choice
OIL or BUTTER for cooking
SALT and PEPPER to taste

How to Make the Best Omelet Recipe

Pre-cook any ingredients that need to be cooked: onions, peppers, meat…anything that takes longer than an egg to cook should be pre-cooked.

In a skillet, heat oil or butter on medium heat. Use enough oil to coat the bottom of the skillet. You can check here for current pricing for a non-stick skillet on Amazon.

Medium is a good heat–not too hot, not too cold–enough to allow the eggs to cook and set without overcooking; an omelet should be soft, not crusty and overcooked–avoid too high a heat and browning the eggs!–that’s my preference of course, but give it a try. Don’t rush an omelet!–hell, it doesn’t take long anyway.

In a small bowl, crack two eggs and whisk well. The more you whisk, the fluffier the omelet.
Pour eggs into the skillet. Give the skillet a shake to spread the egg out.
And then leave it alone. The eggs should cook gently. Sprinkle salt and pepper to taste.

Let the eggs set and cook around the edges until the eggs move easily in the pan–this will take 1-2 minutes depending on how hot your skillet is.

Once the omelet can be moved easily, flip or turn the eggs over gently with a spatula. Immediately turn off the heat, the pan will be hot enough to finish off the omelet.

Add cream cheese or a little shredded cheese to one side along with other omelet fillings. Fold eggs over omelet fillings, making a half moon, and then slide your omelet onto a plate.
And that’s it–a super easy and delicious omelet!

And for another fancy pants breakfast dish, try this Egg and Onion Korean Pajeon Pancake Recipe.

A Korean style green onion pancake can be made quick and easy –give it a try!

Thanks for Checking Out Our Omelet Recipe

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Creamed Kale Recipe – healthy coconut kale dish

06/10/202005/27/2016 by Chef Buck

Cook a healthy creamed kale recipe that is not only incredibly tasty, but super simple to make. Although there are few ingredients to this kale dish, it’s super flavorful and makes a great side dish or a complete healthy meal when served over rice or quinoa.

Ingredients for Coconut Creamed Kale Recipe

1 big bunch KALE
15 oz canned COCONUT MILK
½ cup ONION (chopped)
5-9 cloves GARLIC (chopped)
1 JALAPENO (optional, chopped)
SALT and PEPPER (to taste)
OIL for cooking
serve over rice or quinoa,
and top with crushed peanuts

How to Cook Coconut Creamed Kale Recipe

Buy Kale that is crisp and firm, not sad and wilted.
Wash and drain the kale and separate the leaves from the stem. We’ll only be using the leaves for this recipe.
(If you can figure out something tasty to do with the stems, please let me know!)
Chop kale into a manageable sizes.
Heat a little oil in a large skillet or pot and saute the onion, garlic, and peppers for 2-3 minutes.
Add in the coconut milk and bring to a simmer. Check current prices for canned coconut milk on Amazon.
Add in the chopped kale, cover and let the kale steam and wilt for a couple of minutes.
Stir the pot and mix ingredients well.
Bring to a simmer, cover, and let cook to desired consistency…simmering about 5 minutes is good for me…the kale
is cooked down, but still has a nice texture.
Remove the pot from the stove and serve.
This dish makes a great side, or a healthy entree when served over rice or quinoa.
If desired, top with crushed peanuts for added texture and flavor.

Give this creamed kale recipe a try and let me know what you think, and take a look at more Chef Buck Kale Recipes.

Tips for Using Raw Kale

Thanks for checking out our creamed kale recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

We appreciate you watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Cook Spaghetti Squash for a Healthy, Low-fat Diet

06/13/201905/06/2016 by Chef Buck

Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.

How to cook Spaghetti Squash

This is a basic spaghetti squash recipe :
Slice squash into halves.
Place cut sides down in shallow water in a roasting pan.
Bake for about 45 minutes at 350 degrees Fahrenheit.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
With a fork or spoon, remove the meat of the squash.
The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.

Here’s one of my favorite spaghetti squash recipes —

Mediterranean Spaghetti Squash Recipe

This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!

Spaghetti Squash Recipe Ingredients:

1 medium SPAGHETTI SQUASH

1 Tbsp OLIVE OIL

1 large ONION (chopped)

4-6 cloves GARLIC (finely chopped)

½ RED BELL PEPPER (sliced)

1 14 oz can ARTICHOKE HEARTS in water (chopped)

1 cup OLIVES, and olive juice to taste (chopped)

¾ to 1 cup PARMESAN CHEESE (shredded or grated)

1 tsp OREGANO

½ tsp THYME

1 tsp BASIL

SALT and PEPPER to taste

How to Make this Spaghetti Squash Recipe

Preheat oven to 350.

Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.

You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.

For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.

Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes

Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.

Give this spaghetti squash recipe a try and let me know what you think, and…

Bon appétit!

And for another great spaghetti squash recipe, try this Spanish-style Spaghetti Squash.

Thanks for watching, sharing, and subscribing to my videos, I appreciate it!

Crispy Salmon Recipe – How to Cook Salmon

11/18/202204/01/2016 by Chef Buck

This crispy salmon recipe is delicious. Cooking salmon with a crispy skin adds great texture and flavor. Keep it simple; all you need is a little oil, salt, and pepper to cook up this tasty fish dinner. Give this super easy crispy salmon dish a try…it’s a winner.

How to Cook A Crispy Salmon Recipe

SALMON FILET w/ skin on
OLIVE OIL
SALT and PEPPER to taste
OIL for frying

Wash the salmon filet and pat dry with a paper towel.
If your cut of fish has pin bones, remove them.
Coat the salmon with olive oil, skin side as well.
Generously season fish with salt and pepper.
Using an oven safe skillet, on medium high heat, heat a little oil on the stove top. Check current prices for a stove top and oven safe cast iron skillet on Amazon.
When the oil is hot, add the salmon fillet skin side down and cook for 2-4 minutes –adjust time depending on the size of the fillet.
Transfer the skillet to the oven and continue cooking the salmon under the broiler for 1-3 minutes.
Remove the skillet from the stove and transfer salmon fillet to a plate, skin-side up …resting the fish skin-side down will cause the skin to lose it’s crispiness!

Give this simple crispy salmon recipe a try and let me know what you think, and bon appétit!

And don’t just cook salmon this way! Any tasty fillet of fish with skin on can be prepared in this manner. To appreciate fresh fish, keep it simple.

And for another tasty fish dish, try this healthy baked cod recipe.

Thanks for Watching our Videos!

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Best Southwestern Quinoa Salad Recipe

06/13/202403/25/2016 by Chef Buck

Everywhere you turn, there’s a Southwestern quinoa salad, and for good reason. It’s delicious, easy to make, and a great choice for a healthy meal. Since quinoa is a complete protein, this Southwestern inspired salad makes an ideal vegetarian recipe, doubly so since this quinoa is paired with black beans.

What you need to make a Southwestern Quinoa Salad

2 cups COOKED QUINOA (check current prices for QUINOA on Amazon)
1 15 oz can BLACK BEANS
10-15 sliced CHERRY TOMATOES
1 AVOCADO
½ diced YELLOW BELL PEPPER
3-5 chopped GREEN ONIONS
¼ cup chopped, pickled JALAPENO
½ cup chopped CILANTRO
1 LEMON …juice and zest
2 Tbsp OLIVE OIL
SALT and PEPPER to taste

How to make a Southwest Quinoa Salad

Cook up the quinoa just like rice: 1 part quinoa to 2 parts water, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa and then set aside uncovered to cool.

While the quinoa cools, prepare the veggies:

Dice ½ a yellow bell pepper, or any color pepper, but if you’re like me and you’re making a corn-free southwest quinoa salad, then using a yellow pepper will make your quinoa salad more lovely to look at. Slice some cherry tomatoes. Cherry tomatoes have a great flavor, and the hardiness of the tiny tomato makes it the perfect choice for a salad.

Remove and mince the zest from 1 small lemon, and then slice the lemon in half. Check current prices for a lemon zester on Amazon.

Chop up some green onions, and cilantro. If you like a little heat, chop up some pickled jalapeno, too, and reserve a Tbsp of the jalapeno pickling juice for added kick and flavor.

When the quinoa cools:

Add 2 cups of the cooked quinoa to a large mixing bowl.
Rinse and drain the black beans and add them to the bowl.
Add the yellow pepper, jalapeno pepper, onion, cilantro, lemon zest, olive oil, juice from half the lemon, and salt and pepper.
Mix ingredients thoroughly.
Add tomato.
Slice avocado and add to salad.
Take the remaining lemon half and squeeze its juice over the cut avocado, this will preserve the vibrancy of the avocado.

Gently mix the salad and serve.

This Southwestern quinoa tastes great on it’s own, as a healthy side dish, or served over a bed of fresh greens for a super salad topping.

Give healthy southwest quinoa salad recipe a try and let me know what you think, and bon appétit!

For another healthy option with a southwestern flair, check out out this meat-free Vegetarian Chili Recipe that even carnivores will love.

Thanks for Watching our Quinoa Recipe Video!

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Banana Pancakes – Flourless Gluten Free Recipe

04/07/202402/12/2016 by Chef Buck

This Banana Pancakes recipe tastes great! These banana pancakes are flourless and gluten free and cook up fluffy and filling for a healthy, easy to make breakfast alternative to traditional pancakes. And pancakes are especially tasty when you add in some nuts, chocolate chips, or fresh berries.

What You Need to Make Banana Pancakes

(makes 6 good-size pancakes or 8-10 sissy cakes)

2 BANANAS
2 EGGS
½ tsp BAKING POWDER
½ tsp CINNAMON POWDER
splash of VANILLA EXTRACT
sprinkle of WALNUTS and/or FRUIT if desired
SALT to taste (optional)

How to Make Banana Pancakes

In a bowl, mash up 2 bananas; the riper the bananas, the more banana-ee your pancakes will be!
Add eggs.
Add cinnamon, baking powder, salt, and vanilla extract.
Mix ingredients well. The batter should be the consistency of a traditional pancake batter–add more mashed banana if needed.
Let batter sit for a few minutes.
Heat a greased skillet or griddle on medium low heat. In the video I use a Lodge cast iron skillet which works great and is pretty affordable for a cast iron skillet. Check the current price for a cast iron skillet on Amazon.
Once skillet is heated, spoon batter to form pancakes; whatever size you like.
Cook undisturbed about 3-4 minutes or until the pancake begins to brown.
If desired, sprinkle nuts or berries or chocolate chips on the cakes.
Flip pancakes with a spatula and cook on the other side until brown. Unlike traditional flour pancakes, you can flip these cakes over and over until they are cooked and colored to your liking.
Serve hot off the grill with maple syrup.

Give these flourless banana pancakes a try and let me know what you think, and bon appétit!

And for another healthy breakfast idea, try a Tofu Scramble Recipe.

Thanks for checking out this banana pancakes recipe, and all of our recipe videos. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

Hot Wings Recipe – Crispy Baked Chicken

07/16/202202/05/2016 by Chef Buck

Make a spicy hot wings recipe at home. You can bake crispy wings for a healthier version of your favorite wings recipe, and a Buffalo sauce is super easy to prepare. I usually buy the whole wings and cut them up at home, but you can buy bags of chicken wings already cut up into drumettes and wingettes.

What You Need to Make This Hot Wings Recipe

3 lbs CHICKEN WINGS
2 Tbsp BAKING POWDER
1 tsp SALT
½ tsp ONION POWDER
1 tsp GARLIC POWDER
1 tsp PAPRIKA
¼ tsp BLACK PEPPER
…but really, use whatever spices you like

Ingredients For Buffalo Hot Wings Recipe Sauce

¼ cup BUTTER
¼ – ½ cup HOT SAUCE
1 tsp WORCESTERSHIRE
1-3 Tbsp HONEY

How to Make Crispy Chicken Wings In The Oven

Preparing and Baking the Wings:

I generally remove the skin from chicken, but not when I’m having wings; that crisp cooked skin is what makes wings so tasty. Buy your wings already cut up, or cut the up yourself at home. They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.

Pat chicken pieces dry with a paper towel and set aside
Combine the baking powder and seasonings in a bowl and mix together well
Toss the wingettes and drumettes with the dry coating
Arrange the chicken pieces on a wire rack over a baking pan and place in oven preheated to 425 degrees F. Here’s a good option if you want to price an oven-safe roasting rack on Amazon.
Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.

While the Wings Bake, Make the Sauce:

A classic Buffalo chicken wing sauce is easy to prepare.

In a sauce pot, melt butter
Add an equal amount of hot sauce to the pot, or more if you like your wings spicier
Throw in a splash of Worcestershire sauce
And for sweeter wings, add honey to taste
Mix well and heat through

Sauce the Wings, Or Don’t:

I like my spicy wings right out of the oven, just the wings and crispy skin. I like them tossed in Buffalo sauce, too, so I usually sauce half and leave half un-sauced, but follow your own heart.

To sauce the wings, simply combine the wings hot out of the oven and the sauce hot off of the stove into a bowl and toss. And a creamy blue cheese or ranch dressing makes a nice accompaniment.

And that’s it!

Give this hot wings recipe a try let me know what you think, and bon appétit!

And for another fun party type food, check out this recipe for a giant platter of Nachos Supreme.

best nachos recipe — This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.

Thanks For Checking out our Recipes

We hope you love this hot wings recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Mediterranean Quinoa Salad Recipe

04/09/202101/22/2016 by Chef Buck

Mediterranean quinoa salad is easy to make, tastes great, and is a healthy choice for a better diet. This quinoa recipe is a perfect entree or side dish, either hot or cold. Quinoa cooks up similar to rice, in fact, you can substitute quinoa for rice in most recipes, so give quinoa a try.

Mediterranean Quinoa Salad Recipe Ingredients :

1 cup QUINOA
2 cups packed SPINACH
10-15 CHERRY TOMATOES (sliced in halves)
3 cloves chopped GARLIC
½-1 cup FETA cheese
¼ cup fresh BASIL
1 med chopped ONION
1 Tbsp OLIVE OIL for sautéing the onion
1-2 Tbsp mild VINEGAR
SALT and PEPPER to taste
1 tsp dried HERBS (thyme, basil, oregano, etc.)

How to Make Mediterranean Quinoa :

Bring 2 cups of salted water to a boil.
Add 1 cup of quinoa (at this time also add any dried herbs). Cover and let simmer 15 minutes, until the water is absorbed.
While the quinoa cooks, sauté the onions and garlic.
Once quinoa is cooked, remove from the heat and while the quinoa is still hot, stir in the spinach and basil until wilted, then add the onion and garlic.
Let Quinoa cool about 10 minutes, and then stir in the cherry tomatoes, vinegar, feta cheese, and extra salt and pepper as desired.
Serve warm or cold, it’s tasty either way.
Give this Mediterranean quinoa salad recipe a try and let me know what you think, and bon appétit!

Sometimes quinoa is pricey, but by shopping around, you can often find a better deal. See current prices for quinoa on Amazon. I like to buy quinoa in the bulk bins, or sometimes you can find a good deal on quinoa in the rice section. Quinoa in the “health” or “natural foods” section is often over-priced, so definitely look around for the better deal, because it’s out there!

For another flavor twist, try this Southwest inspired quinoa salad recipe.

And for another more easy quinoa dishes, check out my quinoa recipe playlist on the Chef Buck Youtube Channel.

Thanks for checking out this Mediterranean quinoa recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

We appreciate you watching our recipe videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.

Potato Cake Recipe — How To Make Sweet Potato Latkes

06/13/201911/06/2015 by Chef Buck

Check out this simple potato cake recipe. Or do you call them potato pancakes? Or potato latkes? I like to use sweet potatoes because they are less starchy and cook up quicker than white potatoes, plus sweet potatoes just taste great, and they are a good nutrition and energy source.

Ingredients to Make A Sweet Potato Cake Recipe :

1 med SWEET POTATO
ONION (½ as much as potato)
Fresh HOT PEPPER (optional)
2 EGGS
2 Tbsp FLOUR
1 tsp CURRY POWDER
½ tsp CHILI POWDER (optional)
……or whatever seasonings you prefer!
SALT and PEPPER (to taste)
OIL for cooking

How to Make Sweet Potato Latkes :

Shred sweet potato into strings, and thinly slice onion into stringy lengths.
I like to also thinly slice a jalapeno pepper; the pepper adds a nice zing, flavor, and color, but you can skip the pepper if you’re a “fraidy cat”.
In a bowl, combine the potato, onion, and pepper with the flour until well coated.
Beat two eggs and add into the mix, stirring well.
Add seasonings as desired. I like a lot of seasoning, and the potato and onion like it, too, so be liberal with the salt, pepper, and flavors you prefer; it’ll make for tastier cakes.

Heat oil in a skillet on medium-high heat and spoon the potato mixture into the skillet and press and shape into patties. The potato cakes should be about the size and thickness of a nice ¼lb burger, but not too thin.
Don’t crowd the skillet. I use a ten-inch skillet and get two batches of three patties each, which is a terrible sentence, and almost sounds like math, so sorry for that.
Cook patties for 3-4 minutes on each side, turning carefully.
Adjust the burner temperature as needed; reduce heat to cook each potato patty for 3-4 minutes without burning.
Cook until nicely colored, then remove potato cakes from the skillet and drain on a paper towel.

It’s a great dish for breakfast, lunch, or dinner.
Give this simple potato cakes recipe a try and let me know what you think, and bon appétit.

And for another yummy potato dish, check out this classic Home Fried Potatoes Recipe.

Thanks for watching. If you like the potato cake recipe, use some of the share links below to share the dish with your friends and family.
I appreciate it!
–Chef Buck

Green Onion Pancake Korean Pajeon Recipe

06/10/202210/01/2015 by Chef Buck

Pajeon is a Korean-style green onion pancake recipe. It is a savory, delicious pancake that can be prepared quick and easy. I’m using rice flour in this video, so it’s actually a gluten-free pancake recipe, but using all-purpose wheat flour is fine. You can use either chives or scallions for this recipe (or both).

What You Need To Make Pajeon

1 bunch GREEN ONIONS
1 EGG
¼ cup RED BELL PEPPER
HOT PEPPER (optional)
½ cup FLOUR
½ cup WATER
2-3 Tbsp OIL for cooking
SALT and PEPPER (to taste)
sauce:
¼ cup RICE VINEGAR
¼ cup SOY SAUCE
CHILI-GARLIC SAUCE (to taste, optional)

For a gluten-free pancake, check here for CURRENT RICE FLOUR PRICES on Amazon.

How to Make a Pajeon Green Onion Pancake

Combine flour and cold water and mix well, the batter should be thin.
Chop slender green onions into approx. 1 inch pieces and add into batter (thicker onions should be sliced lengthwise first).
Add red bell pepper and any hot pepper (optional) to batter and combine all until ingredients are well coated.
Heat oil in a non-stick skillet on medium high. Adjust temperature as needed through out cooking, but make sure the oil is hot before adding the batter.
Add batter to hot skillet and shape into a pancake shape. Make 1 big pancake, or 2 smaller pancakes; this recipe can serve 1 to 2 people, although I generally eat it all, since it’s quick and easy to prepare, and I often make it when I’m just cooking for myself.
Add salt and pepper to taste (remember that the sauce will have have soy sauce)
After 3 minutes, pour a beaten egg over the pancake top.
Cook until the cake is golden brown on bottom, about 4-6 minutes.
Turn the cake (or flip it–but with confidence!) and cook the eggy side for about 2 more minutes.
And that’s it! Serve hot with a dipping sauce.

Dipping Sauce

Give this pajeon green onion pancake recipe a try and let me know what you think, and bon appétit.

And for a Korean-style pancake, check out this Haemul Pajeon Seafood Pancake Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this green onion pancake recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Fried Chicken Cutlets Chinese Restaurant Style

10/22/202409/25/2015 by Chef Buck

Try this fried chicken cutlets recipe that I find in a lot of non-fancy Chinese restaurants. It’s a chicken cutlet served over lettuce and rice and topped with peanut sauce, crushed peanuts, and green
onion. It’s a very simple dish to make, and a kind of comfort food for me.

What You Need to Make A Chinese Fried Chicken Cutlets Recipe

CHICKEN BREAST sliced thin
OIL for frying
EGG and FLOUR for breading
LETTUCE …use fresh, crisp greens
RICE …I like jasmine rice for this dish
CRUSHED PEANUTS
GREEN ONION TOPS
SALT and PEPPER (to taste)
peanut sauce:
¼ cup NATURAL PEANUT BUTTER
2 Tbsp SOY SAUCE
1 Tbsp CHILI GARLIC SAUCE
¼ cup WATER or as needed to thin sauce
to desired consistency

Slice chicken breast thinly and season simply with salt and pepper for this chicken cutlet dish.

How to Make A Chinese Style Fried Chicken Dish

Slice chicken breast into cuts about ¼ inch thick.
Season chicken with salt and pepper.
Coat chicken lightly with all purpose flour.
Dredge chicken in an egg wash,
Re-flour chicken (or use bread crumbs…I kinda like just more flour for this recipe)
Heat a skillet and oil on medium heat, maybe slightly more than medium–you’ll have to adjust the heat during cooking depending
on how much chicken is in the pan.
Make sure oil is hot before adding chicken! Otherwise the chicken will soak in the oil and be too greasy.

Check current prices for a NON STICK SKILLET on Amazon

Add chicken to skillet.
Cook approx. 4 minutes until chicken is fried golden brown on bottom, then turn and fry other side approx 4 minutes. Adjust cooking time
as needed; the key is not having the oil so hot that the breading overcooks before the chicken is done, adjust heat as required.
Remove chicken from oil and drain on a paper towel.
For each serving, plate a serving of sticky white rice.
Top rice with sliced lettuce; use fresh, crisp greens.
Combine peanut sauce ingredients and drizzle sauce over the lettuce.
Slice one of the whole fried chicken cutlets into ½ inch cuts and top over lettuce.
Add more peanut sauce.
Top dish with crushed peanuts and sliced green onion tops.

chinese chicken — Top Chinese chicken cutlet with a tangy peanut sauce, crushed peanuts, and green onion.

And that’s it!
Give this Chinese-style fried chicken cutlets dish a try and let me know what you think, and bon appétit!

And for another Asian inspired chicken dish, check out this General Tso’s Chicken Recipe.

Thanks for Watching our Fried Chicken Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Canned Mackerel Recipe for Meatballs

10/24/202409/11/2015 by Chef Buck

Try this canned mackerel recipe and cook a healthy Italian-style meatball dish. Mackerel provides a ton of nutrition, and is a wild caught fish full of healthy oils. It’ a rich source of omega-3 fatty acids. Canned mackerel is inexpensive, super convenient, and an ideal ingredient to have around the house.

What You Need to Make a Meatball Canned Mackerel Recipe

1 can MACKEREL
1 EGG
1 Lg ONION
4-5 cloves GARLIC
4-5 Tbsp OLIVE OIL
14oz can TOMATO SAUCE
14oz can CRUSHED TOMATO
½ GREEN BELL PEPPER
1 RED or YELLOW BELL PEPPER
½ cup grated ROMANO CHEESE
1 Tbsp ITALIAN SEASONING
2 tsp CHILI POWDER
SALT and PEPPER (to taste)
some fresh parsley…and serve over rice or noodles

How to Make Canned Mackerel Meatballs

Open the canned mackerel and pour fish into a bowl. Like canned tuna, the mackerel has already been cooked during the canning process. The skin and bones are edible, in fact they are quite nutritious.
Remove some of the juice that was in the can, but leave about a ¼ cup of juices.
The larger vertabrae, while quite chewable, can be a little distracting in a meatball.
Using your hands, break the fish up, smashing as much of the bone matter as convenient.
Into the bowl add salt, pepper, and chili powder to taste. You’ll also add some of these spices into the marinara sauce as well.
Add the freshly grated Romano cheese, or substitute Parmesan cheese.
Add one egg, and about 1 Tbsp each of finely chopped onion, garlic and green bell pepper.
Thoroughly combine all of the ingredients in the bowl and then form the mixture into meatballs about the size of a ping pong ball. The bowl should yield 12-14 meatballs.

Time to Cook the Meatballs!

Heat a skillet with oil on medium high heat. Check current prices for a NON STICK SKILLET on Amazon.
Brown the meatballs on all sides. Be gentle, the mackerel meatballs will be moist and quite soft. The meatballs will likely not keep their round shape, but that’s fine. Use tongs and turn them gently in the hot oil. The browning will help the meatballs to keep their shape later in the marinara sauce.
Brown meatballs for 5-7 minutes and the remove the meatballs from the skillet and set aside on a plate.
Into the skillet add the remaining onion, garlic, and bell peppers. Saute for several minutes until they begin to soften.
Add more salt, pepper, and hot pepper as desired. Use fresh hot peppers if you like!
Add in the crushed tomatoes and tomato sauce.
Stir in the dried Italian seasonings.
Bring skillet to a bubble and the reduce to a simmer and cover and let simmer for about 20 minutes.
After 20 minutes, add fresh parsley and then return the meatballs to the skillet.
Gently mix the meatballs with the sauce and let cook for another 5 minutes.

And that’s it! Serve the sauce and mackerel meatballs over pasta or rice.
Give this canned mackerel recipe a try and let me know what you think, and bon appétit!

If you can’t find it at the store, you can check out canned mackerel prices on Amazon.

And for another canned seafood recipe, try this delicious Salmon Burger Recipe.

Thanks for Watching our Canned Mackerel Recipe Video

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