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.
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.
liver recipe with onions
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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 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.
sliced jalapenos for poppers
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.
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If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
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.
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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
There are lots of easy, delicious crab recipes you can make at home. However, before you go shopping, it’s helpful to know something about the varieties of crab meat you may find, so you don’t pay too much for the crab recipe you are making. Check current prices for canned crab meat on Amazon.
We are going to talk about two basic kinds of shelled crab we find in our local US grocery stores.
Pasteurized, refrigerated crab, that is generally labelled according to it’s ‘grade’ of crab meat. In the U.S., we find them in the fresh seafood section of the grocery store.
Canned crab, which can include variety of ingredients, including some preservatives. We find them in the grocery store with the cans of tuna, sardines and oysters.
Types of Crab Meat
Of these two basic kinds of shelled crab meat you can find, there are four types we frequently encounter in either the refrigerated or canned forms:
Jumbo or Colossal lump crab. Buck would call this the ‘fancy pants’ of the crab meats. It’s whole pieces of large blue crab’s muscles, and has a yummy delicate flavor. Expect to pay top dollar for this kind of crab. This is reserved for SPECIAL occasions. Folks choose this meat for crab cocktail , crab sauté or crab louis recipes where the large crab pieces can be appreciated.
Lump (or backfin) crab meat. This grade of crab is great for a variety of dishes where you want the delicate crab taste to shine through. The difference between lump or backfin crab is just the size of the pieces; lump is bigger pieces. Both have the same great crab taste. Besides using for PART of SPECIAL crab cakes, this type of crab is ideal for a crab omelet or Crab Benedict.
Claw crab meat. It’s some of the cheapest graded crab that you can find in the US. It will be more brown and oiler, than white crab meat. It is also more flavorful, and I actually prefer it in many recipes where I want the crab taste to stand up to other ingredients – like in any kind of seafood soups/bisques, or salads. Also, I use this meat in crab cakes when I’ll be adding green peppers, horseradish or other strong flavors. Since we’re talking about crab cakes, when I want to treat Chef Buck and myself, I mix fresh claw crab meat with lump crab.
Special or white crab meat. This is not to be confused with the crab meat’s color. Most natural ‘white’ crab meat is more of an off-white or ivory color. You get a good crab flavor and color in pieces about the size of shredded canned tuna.
This list is not meant to be exhaustive. In fact, there are two types of readily available crab that ARE NOT included in this list: truly fresh crab that you can buy from your local seafood shop or fisherman, and also NOT included in this list is imitation crab which, just like it sounds, isn’t really crab.
More Tips For Choosing Perfect Crab Meat For Your Recipe
Canned crab meat. There are MANY brands of canned crab that represent a vast variety of flavors and textures. Many are perfectly great for making some crab dishes. Besides the checking the basics such as sale by date, texture, smell, it’s still a bit of trial and error to identify brands that work for your particular recipes. That just means to ‘test before you guest’; stick to a canned brand that you know, when guests are coming over, rather than using a ‘mystery’ can. Also, buying smaller cans of crab less than 16oz often yields better quality. Check current prices for canned crab meat on Amazon.
Some folks think that canned crab is too salty. One way to freshen canned crab a bit is to drain it. Then soak it in ice water for 10 minutes, drain it again and pat it dry.
Net weight vs Dry weight. Especially for canned crab, you will often find a net weight vs a dry weight. Unless otherwise specified, your recipe is talking about the dry weight of the can, the weight AFTER you drain the brine.
Crab is high in protein, and can be a quick-fix dish. The ‘graded’ forms of crab meat come from the crab muscles, legs and claws. Other ‘ungraded’ crab meat can also include ‘brown’ crab meat that is found near the crab’s top shell. The ‘brown’/top shell meat is high is omega-3s, a smoother texture and stronger flavor. The white is a ‘cleaner’ flavor and has a firmer texture.
Crab Cake Recipe
Crab cakes are one of our favorite crab dishes to prepare, but remember, when forming crab cakes, DON’T overmix and DON’T overpack the cakes; you’re making delicate crab cakes, not denser salmon cakes or hamburgers.
Ingredients for Crab Cakes
16-18oz CRAB MEAT, picked over gently to assure no shells remain. We like to use a mix of refrigerated CLAW crab meat and canned crab. 3 Tbsp PORK RINDS, finely crushed 1 large EGG, beaten ½ cup MAYONNAISE 1 tablespoon DIJON MUSTARD 1 tablespoon WORCESTERSHIRE SAUCE 1⁄8 teaspoon fresh ground BLACK PEPPER ¼ cup OIL for cooking Lemon wedges, for serving
How to Make Crab Cakes
In a large bowl, whisk the egg. Add mayo, mustard, Worcestershire sauce until smooth. Mix in crushed pork rinds. Gently fold drained crabmeat into mixture.
Cover and refrigerate the mix for at least 1 hour, and can even be refrigerated overnight.
When ready to cook, heat oil in a large skillet over medium heat. Gently form cakes into patties about 1½” thick using approximately ⅓ cup of crab mixture for each patty.
Add the crab cakes to the skillet and cook over moderately high heat until golden and heated through, about 2-3 minutes per side. Use a large enough skillet to allow room to turn the cakes. Turn the cakes gently with a sturdy spatula, and let the cakes set before you turn them; if you try to turn them too soon, they are more likely to fall apart.
Serve crab cakes with your favorite sauce or dressing, or just lemon wedges. We often keep crab cake meals light, and will accompany them with a light salad or side of coleslaw.
We hope this info is helpful for the next time you’re out buying crab meat at the supermarket. 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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Seared swordfish steaks are meaty and filling filets of fish. I find swordfish filets at a good price from the grocer’s freezer, but this simple fish preparation will work with many different fish types. To cook swordfish follow along step by step in this real-time recipe video as I prepare and serve blackened fish filets with couscous and rustic veggies. This complete fish dinner can be prepared and served in about 30 minutes.
How to Cook Swordfish Steaks
I buy swordfish steaks frozen from my regular big box grocery in the freezer case near the seafood counter. The swordfish filets are individually packaged and frozen and quite thick, but you can use almost any fish for this recipe, just be mindful of the size of the filet and adjust the cooking time as needed. Fish is easy to cook, and even easier to overcook, which you’ll want to avoid.
This basic preparation is a simple seasoning and searing of the filet. This is similar to a blackened fish, but I’m not using butter, which is common to blackening fish.
If frozen, allow the swordfish steaks to thaw completely.
Season both sides of the fish very well. Many seasonings will work great, but some of my favorites are paprika, chili powder, garlic powder, black pepper, and of course salt.
Once oil is heated, add the swordfish steaks to the skillet. It should sizzle right when it hits the pan. Leave the fish alone and allow it to cook undisturbed 4-5 minutes, depending on the size of the fillet. Adjust the stove temperature as needed.
Turn the fish once and continue to cook on the other side 2-4 minutes as needed. If the swordfish steaks are especially thick, sear the sides of the fish as well.
Serve right away, and top with a tsp. of hot butter if desired.
Fish cooks up fast. Whether you’re serving salmon, tuna, swordfish steaks, mahi mahi, etc., you can whip up a fancy feast in quick time with these equally fast side-dish recipes.
Quick Rustic Veggies Recipe
This is a quick and healthy side-dish that pairs perfectly with swordfish and looks great if you chop the veggies into large irregular sizes. I use Za’atar as a seasoning in the recipe video; it’s a tasty ingredient we’ve enjoyed trying out, especially in vegetable dishes. You can check the current price for za’atar on Amazon.
2 cups thick cut ZUCCHINI 3-5 GARLIC CLOVES chopped ½ large ONION chopped 1 or 2 fresh TOMATOES chopped 1-2 Tbsp fresh chopped PARSLEY Season as desired… In the video recipe I use ½ tsp SALT ½ tsp BLACK PEPPER 1 Tbsp ZA’ATAR (or substitute ITALIAN SEASONING) OIL for sauteing
Heat oil in a skillet on medium high heat.
Add in the onions and garlic and sauté 2 minutes. Adjust heat as needed.
Mix in the seasonings and sauté another 2 minutes.
Add in the zucchini and cook for 5 minutes.
Turn off the heat and stir in the chopped tomato and parsley and serve.
Fancy Couscous Recipe
Couscous is a quick-cooking pasta that is incredibly easy to prepare. Plain couscous makes a nice side-dish for swordfish steaks, but it doesn’t take much effort to transform plain couscous into fancy couscous.
about 1 cup COUSCOUS ½ tsp CUMIN SEEDS (optional) 3-5 GARLIC CLOVES chopped ½ large ONION chopped 1-2 Tbsp fresh chopped CILANTRO (or substitute fresh PARSLEY) Season as desired… In the video recipe I use ½ tsp SALT 1 tsp CORIANDER POWDER 1 Tbsp ITALIAN SEASONING 2 Tbsp OIL for sauteing
Heat oil in a pot on medium high heat.
When oil is hot, add in the cumin seeds and let cook for about 10 seconds. Then add in the onion and garlic and continue to sauté for 3-4 minutes.
Stir in the seasoning.
Add about 1 cup of water, cover, and bring the pot to a boil.
When water boils, stir in the couscous and the chopped parsley. The measure of couscous should be the same as the measure of water.
Remove the pot from the heat, recover the pot, and let sit undisturbed for at least 5 minutes.
After 5 minutes, fluff the couscous with a fork and serve.
That’s it! All three of these dishes combine to make a terrific fish dinner that kinda looks fancy, but it’s really pretty easy. Swordfish steaks have a great meatiness that is texturally reminiscent of a nice cut of beef, so if you’ve never tried swordfish then give it a go, it will taste like a nice treat. But whatever fish you choose to cook, it will probably pair very well with these quick side-dishes.
If you enjoyed this real-time Swordfish Steak dinner, then you might also like this step-by-step Mackerel Stew Recipe. This seafood stew is incredibly tasty and a great dish for family meals or anyone looking to freeze some leftovers.
Thanks for checking out our Swordfish Steak video. If you’re a stranger to this fish, here’s some swordfish info.
Be sure and sign up for our mailing list and never miss a new Chef Buck recipe, 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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
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.
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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Check out these three canned corned beef recipe ideas: dip, hash and corn beef and cabbage. But what is canned corned beef? Beef is cooked, minced, and packed into a can where it then becomes a can-shaped block of beef suitable for a variety of recipes.
Corned Beef Pickle Dip Recipe
An unexpected way to use canned corn beef is in this quick cracker dip recipe.
Canned Corned Beef Pickle Dip Ingredients
12oz canned CORNED BEEF 1 cup finely chopped PICKLES 16oz SOUR CREAM or substitute CREAM CHEESE 1 Tbsp dried minced ONION ½ tsp BLACK PEPPER
optional: CREAMY HORSERADISH or chopped pickled JALAPENO to taste I use about 1 Tbsp of each in the video recipe Serve dip with crackers or sliced veggies
How to make Corned Beef Pickle Dip
I like to use 16 oz. of sour cream for this recipe, but you can substitute plain Greek yogurt or cream cheese, or use a mixture of these ingredients. If using cream cheese, set it out to soften beforehand.
Finely chop some dill pickles, or use a premade relish.
I like to add chopped jalapenos or creamy horseradish for heat, but that’s optional.
In a large bowl, combine all of the ingredients until well mixed. If you make the dip ahead of time, it will allow for the flavors to come together, but it’s fine to eat right away.
Serve with crackers or sliced fresh veggies like celery, carrot, and bell pepper. It’s a heavy dip, so it balances well with fresh veggies, and it’s very filling.
Canned Corned Beef Recipe Ideas
Canned corned beef is a popular ingredient for breakfast. Simply slice and fry the beef in a skillet and serve with eggs, grits, potatoes, rice, or whatever.
Canned beef is great on a simple sandwich. Sear beef slices in a skillet and eat them on white bread with plenty of mustard. This tastes great sitting outside your trailer in your favorite lawn chair. Do you like BLTs? What about a CBLT? A Corned beef, lettuce, and tomato sandwich is yummy.
Making a corned beef hash with diced potatoes is a breakfast classic. If you’ve ever tried a premade canned corn beef hash, then you know it’s pretty awful. But, if you make the hash at home with fresh potatoes and onions and canned corned beef, it’s terrific. Check current prices for Corned Beef on Amazon.
Corned Beef Hash Recipe
12oz canned CORNED BEEF 2 medium-sized POTATOES 1 ONION 2 Tbsp WORCESTERSHIRE SAUCE SALT and PEPPER to taste OIL for cooking
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
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. Saute potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sauteing 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 non-stick 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?
Or try a traditional pairing of corned beef and cabbage. 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.
Corned Beef and Cabbage Recipe
12oz canned CORNED BEEF 1 small CABBAGE 1 large ONION 1 large CARROT 3-4 cloves GARLIC ¼ cup VINEGAR 2 Tbsp WORCESTERSHIRE SAUCE 1 tsp CARAWAY SEEDS 1 Tbsp dried HERBS 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 chopped onions. Saute onions for about five minutes.
Season onions with salt, pepper, and herbs.
Add in garlic and saute for another minute.
Add the cabbage and carrots and continue to cook on medium heat for 5 minutes, stirring occasionally.
Add 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 chop and form beef into marble-sized pieces.
Lightly spray a skillet with oil and sear the beef on medium high heat until well browned.
When cabbage has reached desired doneness, add in the seared beef and toss lightly.
Serve hot.
I prefer searing the beef in a separate skillet because it gives the canned meat a better flavor if it’s seared well. Check current prices for a non-stick skillet on Amazon. And, 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, semi-healthy, and exceptionally tasty dish. I like my corned beef and 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.
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Thanks for checking out our canned corned beef recipe ideas, 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 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 participate in the Amazon Services LLC Associates Program, an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
I bought chorizo verde packed in sausage casing and cooked the sausage 3 different ways. Chorizo Verde is a Mexican ground sausage mixed with lots of seasoning plus blended cilantro and peppers, which gives the chorizo a wild green color. Raw link sausage packed in a sausage casing is easy to cook, and the casing is edible. The key to tasty link sausage is getting nice color and a crispy edge to the sausage, but if you don’t want to eat the casing, it’s easy to peel away and use the sausage just like any ground meat.
What is Chorizo Sausage?
Chorizo is a spicy ground sausage packed with lots of seasoning and flavor. Folks often expect chorizo to be hot, and sometimes it is, but not always. What makes chorizo is the abundance of spice and flavor, not the heat. Lots of garlic, cumin, ground peppers, salt, and often plenty of paprika go into the pork shoulder grind. Chorizo often has a rich reddish color because of added paprika.
Raw chorizo found in the meat case is generally thought of as Mexican chorizo, while chorizo sausage already cooked and dried is called Spanish chorizo. You can often find Spanish chorizo sold with the pepperoni, salami, and other dried meats, or you take a look at the price for Spanish Chorizo on Amazon.
What’s In Chorizo Verde?
Chorizo verde can have all the ingredients of its rich, red cousin, but it is defined by the green color. The color comes from an abundance of added cilantro and roasted chile peppers. Sometimes chorizo verde is extremely green because the cilantro and peppers are blended like a smoothie into the sausage. Sometimes it more closely resembles an Italian sausage, but flecked with the green of chopped cilantro and chile pepper. Chorizo verde ultimately has more greens and less sausage than the more common red chorizo, which makes for a different taste, and less fat.
But whether you’re preparing a paprika packed chorizo, a chorizo verde, or any raw sausage packed into link casings, here are two easy ways to prepare sausage on the stove.
How to Cook Chorizo Packed in a Casing
Firstly, you don’t have to cook sausage in a casing. If you like, you can simply cut the casing open and pull the ground sausage out and use it just like any ground meat in any dish you like. But sausage casing is edible, and can add a nice texture if cooked the right way.
How to Cook Link Sausage on the Stove top
Use a skillet or a heavy-bottom pot with a lid.
Place about ¼” of water in the bottom and bring the water to boil.
Add in the sausage and reduce to a simmer, then cover and let cook for about 10 minutes. You can adjust this time depending on the size of the sausage.
After 10 minutes, pour off the water and then continue to cook the sausage on the stove top, turning to get a good sear on each side.
Cut into the sausage to make sure it’s cooked through, and serve as desired.
How to Cook Link Sausage in the Oven
Preheat the oven to 350 degrees Fahrenheit.
Place sausages in a shallow roasting pan. Line with aluminum foil to speed cleanup.
Bake for 20-30 minutes, or until cooked through. Adjust the cooking time depending on the sausage size.
After 15 minutes, begin giving sausages an occasional turn to brown each side.
However you cook sausage in a casing, getting a nice sear on the sausage is key to great taste. I found chorizo verde did not brown as well as other sausage I’ve cooked, but even without getting a deep sear, crisping the sausage casing makes all the difference in taste. And if you find that sausage casing is too chewy, or not to your liking, then just peel it away, no problem.
Thanks for taking a look at Mexican chorizo verde, and checking out our other recipes. 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
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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.
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.
add extra bling for fancier egg bread, but don’t skimp on the seasoning
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
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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.
French style peppercorn steak
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.
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
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.
Liver is a protein superfood packed with nutrition, and it tastes great, so take a chance and see if you like it!
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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.
Make spicy chicken wings at home and serve with creamy ranch or blue cheese dressing
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If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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!
liver recipe with onions
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
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We tried the Dash Egg Cooker, which is basically an egg steamer. The rapid egg cooker model we reviewed can “boil” 1-6 eggs at a time. In addition to cooking soft, medium, or hard-boiled eggs, you can also make an easy omelet, which was really more like an egg scramble. The best feature of the egg cooker was its use as an egg poacher, since it can poach two perfect eggs faster than you can boil a pot of water.
Trying Out the Egg Cooker for the 1st Time
The Dash Go Egg Cooker model I tried didn’t have an alarm, but the newer model Dash egg cookers do, and they are also rated pretty well over on Amazon. Check out the current prices for a Rapid Egg Cooker on Amazon.
Complete Egg Cooker includes 3 distinct trays for different egg styles
Why buy this egg cooker?
Good for a quick egg dish for 1 to 2 people.
Great for poaching 2 eggs pretty fast.
Sturdy build for a kitchen gadget, and not too expensive.
No muss, no fuss boiled eggs soft, medium, or hard.
Easy clean up.
Why you don’t need this egg cooker:
Not practical for preparing eggs for more than 2 people at a time.
The omelets are more like egg scrambles.
Other than poaching 2 eggs, it’s not particularly “rapid”.
How hard is it to cook eggs? If you currently have a stove, a pot, and a pan, then you can already cook eggs any way you want…so do you need a new gadget taking up space in the kitchen?
Well constructed and pretty cheap last time I looked on amazon.
Cleaning Up the Dash Egg Cooker
It’s a pretty hassle free clean up. The base of the Dash Egg Cooker is electric and not safe to put in a dishwasher or submerge under water. You might get some stains on the heating pad from egg residue, but just add a splash of vinegar and it wipes right off. The plastic omelet tray, poaching tray, boiled-egg holder, and steaming dome are all dishwasher and sink safe, so wash accordingly.
Dash Egg Cooker Conclusion
I’m not a kitchen gadget guy, because I’d rather have free counter and cabinet space, but overall I have to give the Dash egg cooker a thumbs up. It’s not TOO big, it’s not overly junky in its construction, and it does a good job cooking eggs. If you like gadgets, then this device is not a total rip-off. I can see where it would be useful to someone wanting a quick egg without a lot of hassle. Here’s our affiliate link if you want to check out the egg cooker on Amazon.
We include affiliate links for products. 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, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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.
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!
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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
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.
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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
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 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
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.
Throw your chuck roast in a pot on the stove and it practically cooks itself.
try a juicy pork tenderloin for your next great family meal.
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!
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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
Beef liver is a bargain ingredient packed full of flavor and nutrition. For easiest prep and handling, buy liver that is already sliced and deveined.
How Cook Liver and Onions
Wash and pat dry the liver.
Cut liver into palm sized pieces for easy handling in the skillet.
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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
Perfectly boiled eggs make the best egg salad
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.
Top egg salad on a green salad, use as a sandwich filling, or spread on a crostini or cracker
Give this spicy egg salad recipe a try and let me know what you think, and bon appétit!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
For crispy wings, bake with a coating of baking powder and lots of seasoning
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.
Try tossing crispy wings with a salt and pepper seasoning mix for a tasty Chinese style dish
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.
Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?
Thanks For Checking out our Recipes
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If you like what CG and I do, support us on Patreon, or throw us 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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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) adding spinach to scrambled egg dishes is a quick way to add color and nutrition
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! scrambled egg curry with curry mayo Give this scrambled egg recipe a try and let me know what you think, and bon appétit!
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 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)
The key to the best huevos rancheros is well-seasoned beans
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
Once you’ve got the components ready, huevos rancheros can be put together quickly
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.
Huevos rancheros is an easy way to impress your family in the morning
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).
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
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.
use leftover salmon cakes to make a terrific variation of Eggs Benedict!
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!
Thanks for 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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
(*If you like jam, then this isn’t your jam…there’s no jam in huevos rancheros)
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)
Coat the chicken in butter for a golden roast chicken
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.
Roasting a whole chicken with potatoes and root vegetables makes a perfect one-pot meal.
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!
Throw your chuck roast in a pot on the stove and it practically cooks itself.
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!
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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
Best Ginger Chicken Recipe
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!
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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
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)
Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?
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 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.
How to make an Onion Rings recipe in the Oven.
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
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)
Pupusas …inspired by a traditional Salvadorean recipe.
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.
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.
Thanks for Trying Our Pupusas 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 like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
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)
Peanut butter soup with lamb and fish.
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.
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!
If you like what CG and I do, you can also support us on Patreon, or throw us 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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
Important!! –let the omelet cook and set on the first side before turning!
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 forcurrent 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!
A Korean style green onion pancake can be made quick and easy –give it a try!
Thanks for Checking Out Our Omelet 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 like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
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
You can bake crispy chicken wings for a healthier version of your favorite hot wings recipe
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
A classic Buffalo chicken wing sauce is easy to prepare.
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.
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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
Adjust the heat as needed when frying chicken cutlets. You want the oil hot enough to cook the chicken through, but still leave the breading a nice, golden color.
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.
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!
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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
Cooking the perfect steak is easy. Sear the outside of the steak in a hot skillet to add color and flavor, and then simply finish the steak to desired doneness in a hot oven. This cooking preparation is especially ideal for thick cuts of steak.
How To Cook The Perfect Steak Filet
Choose a good cut of beef. The perfect steak is never the cheapest steak!
I’m using a Top Sirloin Steak for this video, but any good cut of steak will do (and remember, marbled steak makes a juicy steak!)
Let the steak come to room temperature before cooking.
Season the steak well, on both sides, with coarse salt and pepper.
Preheat your oven to 500 degrees Fahrenheit.
On the stove top, heat a little oil in a heavy-bottomed, oven safe skillet. You’ll want a nice skillet that’s great on the stove top and in the oven, here’s a deal if you want to check current prices for a cast iron skillet on Amazon.
Add steak to the hot skillet. The beef should sizzle when it hits the pan.
Sear on medium high heat for approx 2 minutes.
Turn steak with tongs and sear other side for 1 minute.
Slide the skillet into the oven and continue cooking steak to the desired temperature.
Test the doneness of the steak by pressing on it with your fingers. Steak becomes firm as it cooks. A well done steak is very firm, and a rare steak very malleable. Poking or slicing the steak to check for temperature will result in loss of juices, so this should be avoided.
When steak is almost cooked to desired doneness, remove the steak from the oven and skillet and place on a plate to rest for 5 minutes. The internal temperature of the steak will continue to rise for a few moments after leaving the oven.
Allowing the steak to rest for 5 minutes before serving will preserve the juiciness of the cut.
For a simple steak preparation, always choose a great cut of beef
Best Steak Cuts for a Great Dinner
A simply prepared steak can taste terrific, but it requires a good cut of meat. The cheapest meat never makes the best steak. Less expensive cuts of beef can be great as roasts, in stews, fajitas, or marinated, but spending a little more will make all the difference when cooking a nice steak dinner.
Ribeye Steak – This is a well-marbled and tender cut of steak, and also my favorite.
New York Strip or Strip Steak – marbled and tender, but comes in 2nd behind the ribeye in my book.
T-Bone – This cut is a T-shaped bone with a strip steak on one side of the bone and a partial cut of the beef tenderloin, or filet mignon, on the other side of the bone. It’s a big steak, not as big as the porterhouse, but still more than I want to pay for.
Porterhouse – this steak is really two steaks, it includes the strip steak and the entire filet mignon hugging a T-shaped bone between them. It looks great and tastes great, but it’s pretty pricey, and since it includes even more of the tenderloin than the T-bone steak, it isn’t a cut of steak I buy unless it’s a crazy deal.
Top Sirloin Steak – sirloin steak can be divided into “top” and “bottom” cuts. TOP SIRLOIN steak like I cooked in the video above makes a nice steak, but anything less than top sirloin can be a little tough for a simple steak preparation.
Filet Mignon or Tenderloin – I almost hate to include this cut, since it’s the priciest steak by cost per pound, and also the steak I’m least likely to buy, but lots of people love it. It’s lean and tender, but too lean for my taste. In my book Fat = Flavor.
Test the temperature of a steak with your finger. Steak becomes more firm as it cooks.
How To Test When A Steak Is Done
A steak is done when it’s done to your liking. I like my steak cooked medium rare. To test the doneness of a steak, simply press down on the beef with your fingers. The more give there is in the steak, the less cooked it is. As a steak cooks it becomes firmer, so as the meat becomes more done, it becomes less pliable. This is something that is easy to figure out as you cook more steaks and test them for doneness in this manner. It is the best way to check for doneness; avoid cutting the steak open or puncturing it to test for temperature. Slicing or poking the steak before it rests will result in a loss of juices, which is really another way of saying a loss of flavor, which defeats the entire point of buying a nice cut of steak
Try This Top Sirloin Steak preparation
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.
Give this top sirloin steak a try, or any kind of steak you like, just keep it simple and buy a nice cut of beef.
If you liked the video and recipe info, click some of the buttons below to share this post with friends and family. And for another tasty dish, try this Fantastic Stove Top Pot Roast Recipe.
Throw your chuck roast in a pot on the stove and it practically cooks itself.
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
This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.
Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS 1 15oz can BLACK BEANS 2 medium sized ONIONS chopped 4-5 cloves GARLIC finely chopped some leftover SAUSAGE or HAM (cooked) 32 oz BROTH (or ½ water ½ broth) a little HALF AND HALF if you want 1 tsp CHIPOTLE POWDER (or use some other kinda heat) SALT and PEPPER to taste 1-2 Tbsp Oil chopped PARSLEY if you want
adding a mix of beans will add color and texture to your soup
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot. Add the onion and garlic and saute for several minutes. If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want. Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about improvising. Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude). Toss in a bay leaf and bring the pot to a bubble. Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup. Reduce the heat down to a low simmer, cover and let cook 30-45 minutes. After simmering, remove the bay leaf. Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.
use a hand blender to make a soup creamier
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup. Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it! If you can make it a day ahead, all the better; soup only gets tastier with time! Hope you love it! Give Bean Soup recipe a try and let me know what you think, and bon appétit.
And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.
pot o’ meatless chili for good times
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Give this easy Egg Bake Recipe a try. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it’s delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it’s a great recipe for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.
Egg Bake Recipe Ingredients:
10 EGGS 1 cup MILK 1 cup GREEN ONION chopped 3-5 cloves GARLIC finely chopped 1-2 cups shredded CHEESE …I like gruyere and monterey jack best 1 cup MUSHROOMS sliced ½ cup BELL PEPPERS chopped ½ cup ARTICHOKE HEARTS chopped ½ cup TOMATOES HOT PEPPERS chopped, to taste SALT and PEPPER to taste OIL for cooking add CILANTRO, PARSLEY, or any chopped HERBS you like!
Egg Bake Recipe Directions:
My favorite part of this dish is the leftovers. It’s great cold for a tasty and nutritious breakfast on the go, so make a batch at the beginning of your week, and you’ll have a quick snack whenever you like.
Step 1: Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients, because it’s the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired.
use lots of fresh veggies –and ham or cooked sausage if you’re feeling carnivorous.
Step 2: In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.
Step 4: Line the bottom of the dish with freshly shredded cheese. I like gruyere and monterey jack the best, but use your favorite cheese.
layer a lightly greased baking dish with cheese
Step 5: Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.
spread sauteed veggies evenly over cheesy bottom.
Step 6: Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.
Completely cover dish with egg mix.
Step 7: Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired. Remove from the oven and allow the egg bake to rest 10 minutes before slicing.
Serve hot or cold, and make a bunch, because the leftovers are twice as good!
This dish makes a terrific breakfast for a family gathering, it’s awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.
Give this easy egg bake recipe a try and let me know what you think…and bon appétit!
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
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Here’s a faux fried catfish recipe that’s not fried, but tastes just as good as fried catfish and with a lot less mess. Cornmeal is essential for the breading, but along with flour you can also add crushed saltines or panko breadcrumbs. Catfish tastes best with tartar sauce, so we’ll throw together a simple tartar sauce, too.
Better Than Fried Catfish Ingredients
1 lbs. CATFISH ½ cup CORNMEAL ½ cup FLOUR 1 cup SALTINE CRACKERS (crushed) *optional OLIVE OIL SPICES…whatever you like …in this video I use: 1 tsp PAPRIKA 1 tsp GARLIC POWDER ½ tsp CAYENNE PEPPER 1 tsp OREGANO 1 tsp THYME 1 tsp SALT 1 tsp BLACK PEPPER
Tartar Sauce Ingredients: 1 cup MAYONNAISE about 1/3 cup SWEET RELISH 1 tsp PICKLED JALAPENO (minced) 1-2 Tbsp JALAPENO PICKLING SOLUTION (or sub lemon juice for the pickling juice)
Not Fried Catfish Recipe Directions
Catfish and tartar sauce are like Ying and Yang, so first things first, make the tartar sauce. In a small bowl, combine the mayonnaise, sweet relish, jalapeno slices, and a little of the pickling solution. Ideally you do this a day ahead of time, or at the very least, a few hours; it’ll have a lot more flavor.
Not a fan of jalapeno peppers? Leave the peppers and pickling juices out, and substitute lemon juice instead. Mix well and refrigerate.
Catfish tastes best with tartar sauce (and coleslaw!)
In a bowl, crush the saltine crackers, or you can substitute your favorite bread crumbs. Add the corn meal, all-purpose flour, and whatever spices and herbs you love.
The breading I use in this video is super tasty. Sometimes I use curry powder, which tastes fantastic, and also adds great color because of the turmeric. Whatever spices you use, be generous; catfish should be super flavorful! Remember, whatever spice you use will be balanced by the creamy tartar sauce.
On a baking sheet, generously coat the catfish with olive oil. Check current prices for baking sheets on Amazon. Coat both sides of the fish, and the pan. Dredge the fish in the breading, coating both sides.
Coat the fish well, and press the crumbs into the fish. Place on the baking pan and cook in an oven preheated to 375 degrees Fahrenheit. You can up the oven temperature to 400 degrees F and shorten the cooking time.
Cook until the fish is well-colored and bounces back when pressed. The fish in this video cooked for 45 minutes, but the pieces were quite large.
Make Your Side Dishes as the Fish Bakes
Fried catfish, and this not quite fried catfish recipe, go great with coleslaw, greens, and hush puppies. I’m usually too lazy to make all of that, and often I’ll just serve catfish with coleslaw and garlic toast.
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If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Cook up a New York strip steak recipe French bistro-style with this easy, creamy, peppercorn steak recipe. Use fresh cracked peppercorns for ultimate satisfaction!–it seems like a lot of pepper, but the cream sauce balances it out nicely.
New York Strip Steak Recipe Ingredients
NEW YORK STRIP (10-12 oz) 1 Tbsp PEPPERCORNS (crushed) 1 Tbsp BUTTER 2 Tbsp OIL ¼ cup WINE (red or white wine) ¾ cup HEAVY CREAM 1 clove GARLIC (minced) SALT to taste
How To Cook a New York Strip Steak
I’m using a New York Strip Steak for this dish, but any good cut of steak will work.
First thing, trim the steak of excess fat and coat both sides of the steak with fresh cracked and crushed peppercorns. Use a course grinder, rolling pin, or something out of the toolbox. Check here for current prices for a pepper grinder on Amazon. It seems like a lot of pepper, but the rich and creamy sauce will balance the dish out nicely.
Add salt to taste and set the steak aside.
Heat a skillet on medium heat and add butter and oil. Ideally you want to not use a non-stick skillet.
Once the skillet is hot, add the steak. It should sizzle straight away, sealing in the flavors.
Cook steak to desired doneness, turning halfway through the cook time. I think medium rare (pink inside) is perfect.
When the steak is cooked to your liking, remove it from the skillet and cover on a plate to rest.
Leave the skillet with juices, butter, and oil on medium heat.
De-glaze thee skillet with wine.
Add the cream and garlic and continue stirring 3-4 minutes. Be sure to return any juices from the plate with the resting steak!
Stir sauce until it reduces to a creamy thickness. Add salt as desired.
Pour sauce onto a plate and top with steak and desired sides–steamed broccoli or asparagus are my favorites.
Serve with thick slices of bread to sop up the delicious, creamy sauce! Give this New York Strip Steak Recipe a try and let me know what you think, and bon appétit! And for another tasty entree, check out this delicious Pork Loin Chop Recipe.
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If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
You’re gonna love this pork tenderloin recipe. As the name suggests, pork tenderloin is a very tender cut of meat. It’s super flavorful, moist, and delicious, and easy to prepare. Leftover tenderloin is perfect on a sandwich, so cook up enough to leave leftovers…you’ll be glad you did. I’m cooking this pork tenderloin with onions and beans and it’s a great dish –definitely give it a try.
Pork Tenderloin Recipe Ingredients:
2½ lbs PORK TENDERLOIN 1½ Lg ONION 15oz can PINTO BEANS 5-7 cloves GARLIC fresh HOT PEPPERS to taste (or use red pepper flakes, or nothing…it’s all optional, baby!) OLIVE OIL (as you like…I oil the meat, the skillet, and then throw a little olive oil on the onions) SEASONING for meat (1 tsp salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp chili powder, 1 tsp Italian seasonings, etc…experiment, or use your own favorites) ½ cup dry WHITE WINE (optional) ½ cup CHICKEN BROTH
trim silver skin from tenderloin and sear 3 minutes each side before roasting in oven
Pork Tenderloin Recipe directions:
Trim the pork tenderloin of the sinewy silver skin.
Coat the pork in olive oil and seasonings. I’m using a rub of chili powder, cumin, salt, pepper, and Italian seasonings…but use whatever flavors you like, or just keep it simple with basic salt and pepper–there’s no wrong way to do it; as long as you don’t overcook the pork, it’ll be awesome!
Pre-heat your oven to 425 F. Cooking the tenderloin at a high temperature for a short time will keep it from drying out.
While the oven heats, sear the tenderloin on the stove top. In a heavy, oven safe skillet, heat a little olive oil on medium high heat. After the skillet and oil are hot, add the tenderloin–it should sizzle and cook right away. Check current prices online for an oven safe skillet.
Sear for 3 minutes and then turn and sear the other side.
Add thick sliced onion to the skillet. Do this after the tenderloin has been turned.
Add a little oil and seasonings to the onion.
After 3 minutes, remove the skillet from the stove top and place in the oven at 425 F. (be sure to use an oven-safe skillet!)
Cook for approx. 20 minutes. If using a meat thermometer, cook until the internal temperature of the pork is 145 F.
Remove the skillet from the oven and return to the stove top.
Remove the pork loin from the skillet and set aside 10 minutes to rest. It is very important to rest the meat before slicing. This will preserve the juiciness and flavor of the pork. If you slice the tenderloin right away, the thin juices will run and much of the flavor and moisture will be lost!
let pork tenderloin rest before slicing
While the pork tenderloin rests, we’ll complete the onion and bean side dish.
On medium heat, continue cooking the onions in the skillet. The liquid in the pan will reduce as it cooks. Add garlic–a lot is good!–and if desired, throw in a little fresh chopped hot peppers.
Add the pinto beans
After a few minutes, if you like, add a little wine. It’s optional, but adds a great flavor.
Simmer about 2 minutes and let the wine cook off.
Add chicken broth and continue simmering until the liquid cooks down. And that’s it!
pinto beans and caramalized onion
By now the pork tenderloin has rested enough and is ready to slice. Serve the tenderloin with the beans and onion side, and maybe a little steamed broccoli or salad–and boom!–you got a complete fancy-pants pork tenderloin dinner!
Pork tenderloin dinner with caramelized onion and beans
Give this pork tenderloin recipe a try and let me know what you think, and bon appétit!
Thanks for checking out our pork tenderloin 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!
Thanks for 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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Use canned salmon to create this simple and satisfying salmon burger recipe. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you’re hamburgered out –plus it’s a healthier choice.
Salmon Burger Recipe Ingredients:
14oz canned SALMON (red or pink) ¼ – ½ cup ONION (finely chopped) HOT PEPPER (finely chopped, to taste) 2 EGGS (beaten) SALT and PEPPER to taste OIL for sauteing (3-4 Tbsp…salmon will soak up the oil) 1 Tbsp CURRY POWDER (optional, check current curry prices online)
Canned Salmon makes tasty burgers!
Salmon Burger Recipe Directions:
I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon. Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.
Canned Pink Salmon …traditional style means skin and bones are still intact
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 salmon burger recipe a try and let me know what you think, and bon appétit!
And for another alternative take on a burger dish, try one of my favorite vegetarian burger ideas, A Super Eggplant Burger Recipe.
Best veggie burger? Looks like it.
Thanks For Checking out our Recipes
We hope this info is helpful for the next time you’re out buying crab meat at the supermarket. 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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
It’s easy to make friends with this easy, awesome tasting biscuit recipe. You biscuits in all manner of meals. Serve them alone as a breakfast side, pile them up into the perfect breakfast sandwich, ladle them with gravy for a wholesome entree, or top them with whipped cream and strawberries for a decadent dessert!
Buttermilk Biscuit Recipe Ingredients
4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1½ cups BUTTERMILK (chilled) (plus buttermilk for brushing biscuit tops)
Buttermilk Biscuit Recipe Directions
In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Check here for current prices for a pastry cutter on Amazon.
Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.
Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.
On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or “handle” the dough too much.
Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.
Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter–this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.
Give these biscuit recipes a try and let me know what you think, and for another breakfast bread dish, try this Egg Bread Recipe.
Fancy baked eggs to impress friends and family
Thanks for checking out our biscuit 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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
I love buffalo chicken dishes whether they’re wings, casseroles, salads, and especially if it’s a buffalo chicken pizza. The combo of chicken, hot sauce, celery, and blue cheese is absolutely perfect, and a buffalo chicken pizza can be prepared super quick, especially if you’re lazy like me and skip the making a pizza crust part. I prefer flat bread for a pizza crust. If you’ve got leftover chicken and you’re the kinda person who likes hot wings with blue cheese, then you’ll probably enjoy this buffalo chicken pizza recipe.
Buffalo Chicken Pizza Recipe Ingredients
I won’t suggest specific amounts…it’ll all depend on the size of your pizza! FLAT BREAD (pita bread, etc.) leftover CHICKEN (cooked, chopped) HOT SAUCE (whatever) BLUE CHEESE DRESSING (good kind…don’t be cheap) BLUE CHEESE CRUMBLES (crumbled) CELERY (chopped) MOZZARELLA CHEESE (shredded)
Buffalo Chicken Pizza …quick and easy!
Buffalo Chicken Pizza Recipe Directions
As far as the amounts of ingredients goes…just follow your heart. I suggest going heavy on the toppings. A lot of celery doesn’t sound fun, but the overall contrast of tastes and textures is what makes this pizza delicious, so use lots of everything–including hot sauce–the hotter the better! The dairy in the blue cheese chunks and dressing will balance the heat.
Chop up some cooked chicken–use leftovers or just cook up a breast or two for topping. I like nice chicken chunks, about ½” square–but shred it if you like–it’s your pizza, man.
Drench the chopped chicken in hot sauce and set aside.
Chop up celery into ¼” thick pieces.
In a bowl combine a nice blue cheese dressing with blue cheese crumbles, about a 50/50 mixture. The result should be the consistency of a cottage cheese.
If you wanna make a pizza dough from scratch, God bless you. CG does, and it’s nice. I’m too lazy, and I actually prefer flat bread. I like pita bread–or any kind of flat bread. I’ve never tried naan, but it sounds good to me.
Spread the blue cheese dressing/crumbles over the flat bread. Spread it thick and even, almost to the edge–leave about a ¼” for a crust.
Generously top pizza with the hot sauce chicken chunks and celery, and cover with shredded mozzarella cheese.
Place on an ungreased baking sheet and cook in a pre-heated oven at 400 degrees Fahrenheit for 10-12 minutes, or until the edges of the flat bread are crisped to your liking. You can check here for current prices for baking sheets on Amazon. And that’s it! Hope you like the pizza!
Oven baked wings are healthier than deep fried, and less messy to make!
Thanks for Watching our Buffalo Chicken Pizza Recipe Video!
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If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This baby back ribs recipe is super easy to prepare at home in the oven. This rib recipe takes a little time, but slow cooking pork ribs is always a tasty idea. The oven does the real work and before you know it, you’ll be up to your elbows in moist, delicious baby back ribs.
What you need to make this Baby Back Ribs Recipe
3 lbs PORK LOIN RIBS some BBQ SAUCE rub ingredients: 2 tsp SALT 2 tsp PAPRIKA 2 tsp GARLIC POWDER 2 tsp CHILI POWDER 1 tsp BLACK PEPPER ½ tsp CAYENNE PEPPER
Baby Back Ribs and rice…mmmm!
How to make this Baby Back Ribs Recipe
Take your ribs out of the fridge and let them sit for about 15 minutes. Pre-heat oven to 250 degrees Fahrenheit. While the ribs sit, make your rub.
Baby back ribs benefit from a generous rub. Use the ingredients I have listed above–or make your own with your favorite seasonings. I used to put brown sugar in my rub, but I don’t anymore. I find that the BBQ sauce makes the ribs more than sweet enough for my taste, but use a little brown sugar in your rub if you like.
Before applying the rub, remove the filmy skin from the bone side of the rack. Using a knife, cut the thin membrane away from the bone at the narrow end of the rack. Lift the silvery skin away from the bone and pull it off in a long strip. This step only takes a moment and it will help your ribs to reach their maximum flavor potential!
Now generously apply the rub to the entire surface of the rib rack –top, bottom and sides.
Wrap the ribs tightly in aluminum foil and place bone side up on a baking pan. Slide the ribs into the oven at 250 degrees and let them cook for 2½ hours. After 2½ hours, remove the ribs from the oven.
Raise oven temperature to 350 degrees F.
Carefully remove the foil from the ribs and drain the liquid from the pan. Place the ribs on a baking rack, meat side down.Generously apply BBQ sauce to the bone side and along the edges of the rack. You can use a spoon, or check current prices for a silicone basting brush on Amazon.
Turn the rack over so that the bone side is down, and generously apply BBQ sauce to the meat side, and edges.
Return the ribs to the oven (now heated to 350 degrees F). Let cook for 15 minutes.
Remove ribs from the oven and apply more BBQ sauce to the meat side and edges (no need to apply more to the bottom bone side). Return to the oven for a final time and allow to cook another 15 minutes.
After 15 minutes, remove from the oven, slice, and serve with your favorite sides –for me that means white rice, white bread, and maybe a salad –plus extra BBQ sauce for the rice!
This recipe is for 3 lbs. of pork loin ribs–adjust the cooking time a little more or less depending on how much ribs you’re cooking. For 2lbs of ribs, I usually cut the cooking time to 2 hours at 250 degrees F, plus another 30 minutes at 350 degrees as I apply the BBQ sauce.
You’re going to love this ribs recipe, so definitely give it a try!
try a juicy pork tenderloin for your nexy great family meal.
Thanks for checking out the baby back ribs 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
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This is how to make an omelette recipe the easy way…it’s simple and cheap, and throwing in a few chopped herbs makes it super delicious –a fancy-pants omelette! Do you spell it omelet or omelette ? it’s a perfect egg dish for breakfast, brunch or a lazy man’s dinner. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too.
Omelette Recipe Ingredients:
2 EGGS 1 Tbsp PARSLEY (chopped) 1 tsp CHIVES (chopped) ½ tsp TARRAGON (chopped) ¼ cup HAVARTI CHEESE (shredded) BUTTER enough to cover the bottom of the pan SALT and PEPPER to taste —the cheese and herb measurements are just suggestions…follow your heart.
Omelette Recipe Directions:
In a skillet, heat butter on medium heat. Check current prices for a non-stick skillet on Amazon. Use enough butter to coat the bottom of the skillet. 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. Add chopped herbs. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too. Mix and match herbs and amounts and find your favorite combo. Adding fresh herbs to an omelet is great way to add flavor without adding complication to the omelet making process, which is especially nice if you’re making multiple omelets for hungry folks looking for breakfast.
omelet recipe
Whisk the herbs and eggs together and pour 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 a little shredded cheese to one side and fold the eggs in half over the cheese, making a half moon. I prefer havarti cheese, but any creamy, easily meltable cheese will be ideal. And that’s it–a super easy and delicious omelet!
Give this omelette recipe a try and let me know what you think, and bon appétit!
Baked eggs are an easy way to impress folks for breakfast.
Thanks for Watching our Omelette Recipe Video
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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.
Try this family-style burrito recipe–it’s enough for a family or perfect for anyone who loves leftovers. We like to use roasted peppers in the filling, which is optional, but well worth the effort.
What You Need To Make The Best Burrito Recipe
TORTILLAS (about 7″ diameter) 2 cups SHREDDED CHEESE ¾ lb GROUND BEEF 1 can KIDNEY BEANS (15oz) 1 can REFRIED BEANS (15oz) 3 Lg ROASTED PEPPERS (chopped) 2 cups ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 Tbsp CHILI POWDER 2 Tbsp CUMIN SALT and PEPPER (to taste) OIL (for greasing pans) 1 cup SALSA for topping and some HOT SAUCE (optional)
Is this the best burrito recipe ever? It sure looks like it!
Family-Style Baked Burritos
How to Make A Family-Style Burrito Recipe
You don’t HAVE TO roast peppers for this recipe–but it’s tasty if you do.
We like to use 3 large peppers, get whatever kind you like–we usually use two poblano and one green bell pepper for a mix of flavors. Slice the peppers in half lengthwise and remove the ribs and seeds. Place the peppers cut side down on a greased pan and bake uncovered in the oven at 400 degrees F for 30 minutes. As the peppers roast, they will darken and begin to bubble.
After half an hour, remove the peppers from the oven and cover the pan while the peppers are still hot. Let the peppers steam in their own heat for 10-15 minutes–this will loosen the skin and make it easy to peel away. Once the skin is removed you’ll have roasted peppers! They’re a tasty ingredient for many dishes; since we’re using all three peppers for the burrito filling, dice them all and set aside.
Heat a large skillet on medium heat and brown the ground beef. As the beef begins to cook and release it’s fat, add the onion and garlic (if it’s too fatty, drain a little of the grease). Stir until the beef is lightly browned–no need to overcook, ’cause the beef will continue to cook in the oven.
Remove the skillet from the heat and add the kidney beans and re-fried beans. Add ¾ of the diced roasted peppers and reserve ¼ to use later as a topping.
Add the salt, pepper, cumin and chili powder–and if you want some heat, throw in a little hot sauce to taste.
Mix ingredients well, and that’s the burrito filling!
We use medium size tortillas, about 7″. Put as much filling as you think is appropriate–we like two heaping spoonfuls–top the filling with cheese and roll the burrito up and place in the baking dish; repeat until the baking dish is full.
If you have any filling remaining, spoon it thinly over the top of the burritos. Spoon hearty salsa over the top of the dish–chunky salsa!–not too wet. Sprinkle the top with the remaining roasted peppers and some shredded cheese (a mix of monterey jack and cheddar is best).
Bake uncovered in a 400 degree F oven for 30-40 minutes, or until the edges of the burritos begin to brown.
Turn the oven to broil and finish by toasting the top of dish for 3-5 minutes–be careful not to burn it!–keep an eye on the dish and remove it when it reaches toasty-cheesy perfection.
Spoon burritos onto a plate and serve with sides of sour cream, guacamole, and salsa. It pairs great with rice!
Give this burrito recipe a try and let me know what you think.
If you enjoyed the dish, hit some of the buttons below and share this slice of burrito heaven with friends and family. Thanks for watching, and bon appétit!
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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
This Teriyaki Chicken recipe is easy to make, and the teriyaki sauce can be used in many kinds of dishes. This sauce is a semi-traditional Japanese variation using sake and mirin–it’s sweet, but not overly so–for a sweeter sauce, just add a little more brown sugar.
Teriyaki Chicken Ingredients
1½ lb. CHICKEN (cut into pieces) 2 Tbsp OIL (for cooking chicken) 1 tsp HOT PEPPER (optional, finely chopped) GREEN ONION TOPS (sliced for garnish) 2 Tbsp CORN STARCH SALT and PEPPER (to taste)
Teriyaki Sauce: ¼ cup MIRIN ¼ cup SAKE ¼ cup SOY SAUCE (light sodium) 1 tsp GINGER (finely chopped) 1-2 Tbsp BROWN SUGAR
How to make Teriyaki Chicken
In a bowl, combine mirin, sake, and soy sauce. Add 1 tsp minced ginger and 1 or 2 Tbsp of Brown sugar, depending on how sweet you like your teriyaki sauce. Mix ingredients well and set aside.
I’m using boneless and skinless chicken thighs, but if you prefer chicken breasts, use those. I like to cut my chicken up before cooking, that way it cooks quicker and gets more of an all around sear. I cut the chicken into about 1″ pieces. In a bowl, lightly season the chicken pieces with salt and pepper. Add the corn starch and mix until the chicken is well coated.
In a skillet, heat oil on medium heat. When the oil is hot, add the chicken. Let the chicken cook about 3 minutes and then turn the pieces and let them cook an additional 3 minutes…adjust this time depending on the size of the chicken; you want the chicken to be almost done, but not quite. If you like your dish to have a bit of spicy heat, add some finely chopped hot pepper to taste.
When the chicken is near completion, drain off any excess oils and chicken fat (there won’t be much if you’re using skinless chicken).
Raise the skillet temperature to high and add the teriyaki sauce. The sauce will begin to bubble quickly. Allow it to cook on high for a couple of minutes to reduce the mirin and sake. After a couple of minutes, reduce the heat to med/low and continue cooking until the sauce is the consistency you like. You can check prices for pre-made Teriyaki Sauces on Amazon.
If the sauce cooks too long and gets too thick, add a little water to thin it, and for a thicker sauce, mix 1 teaspoon cornstarch with water and add to skillet and stir until thickness desired.
And that’s it– chicken teriyaki! or is it teriyaki chicken? Does it really matter? Serve the chicken teriyaki over rice and top with chopped green onion. For extra sauce, double the sauce ingredients–extra sauce is great on rice. Give this Teriyaki Chicken recipe a try and let me know what you think, and bon appétit!
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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this twist on a jalapeno popper recipe. CG thinks traditional poppers are too cream cheesy –she prefers these less cream cheesy, more meaty cheeseburger jalapeno poppers. They taste fantastic with blue cheese, but use lean ground beef and whatever cheeses you like.
Ingredients for Cheeseburger Jalapeno Poppers
10 JALAPENO PEPPERS ½ cup ONION (chopped) 8 oz CREAM CHEESE 8 oz GROUND BEEF (lean) ¼ cup CHEDDAR CHEESE (shredded) ¼ cup BLUE CHEESE (crumbled) 1 cup PANKO BREAD CRUMBS 1 Tbsp WORCESTERSHIRE SALT and PEPPER to taste and extra CHEDDAR and BLUE CHEESE for topping
How To Make a Jalapeno Popper
Remove cream cheese from the fridge to soften for half an hour
In a skillet on medium heat, brown 8oz of lean ground beef–the leaner the better–you don’t want your poppers to be overly greasy! As the beef browns add onions, Worcestershire sauce, and salt and pepper to taste. As soon as the beef browns, take the skillet off the heat and allow it to cool, because you don’t want to add hot beef to your cheese mixture…it’ll just be a mess.
While your seasoned beef cools, prepare the poppers. Carefully slice off the very end of the stems, leaving the interior off the jalapeno intact. Slice the pepper legthwise in half. Using a small spoon, scoop out the seeds and ridges, being careful to leave the end of the jalapeno intact–it’ll make a kind of canoe shape.
In a bowl, combine the softened cream cheese, the cooled beef, and ½ cup of your favorite shredded cheeseburger cheeses (we like using blue cheese, cheddar, and monterey jack…although I think blue cheese is best!). Thouroughly mix. It’ll be a semi-unattractive bowl of meat-cheese…but that’s okay, it’ll look better in the pepper.
sliced jalapenos for poppers
Using a spoon, stuff the jalapeno halves with the cheese and beef mix. Don’t overstuff, just to the top of the pepper.
Spread breadcrumbs on a flat surface, and press the cheesy side of the stuffed pepper into the breadcrumbs to form a coating. Check current prices for PANKO BREADCRUMBS on Amazon.
Arrange poppers on a baking sheet and bake in a 400 degree F oven for about 25 minutes.
After about 25 minutes, after once some of the breadcrumb toppings have begun to brown, remove the poppers from the oven and top with additional cheese. I love using blue cheese for this part! –it is delicious–but feel free to use whatever cheese you love (although blue cheese is seriously the best). Return poppers to the oven for 5-10 minutes or until cheese is melted, and then serve. Hope you like it!
Give this jalapeno popper recipe a try and let me know what you think, and bon appétit!
And for a more traditional jalapeno popper recipe, try this cream cheesy BAKED JALAPENO POPPERS.
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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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This baked eggs recipe is a delicious treat for breakfast or brunch, and it’s easy to prepare even though it looks super fancy. I’m throwing spinach, tomato, and Roman cheese in this baked eggs recipe, but it’s a versatile dish, and anything that’ll work in an omelet will work in this preparation. For a spicier version, add a dash or two of hot sauce as the tomatoes cook.
What you need for a Baked Eggs Recipe
(this recipe serves 2) 4 EGGS OIL for sauteing 2 cup fresh SPINACH 2-4 GREEN ONIONS (chopped) 2 small ROMA TOMATOES (chopped) 3-4 GARLIC cloves (finely chopped) 1-2 tsp dried ITALIAN SEASONING chopped JALAPENO (optional) freshly grated PARMESAN or ROMANO CHEESE 4 Tbsp HALF N HALF SALT and PEPPER to taste ½ cup chopped PARSLEY (optional) sprinkle of PAPRIKA and fresh herb for GARNISH (optional)
Baked eggs are an easy way to impress folks for breakfast.
How to Make Oven Baked Eggs
Heat oil on medium high heat in a small saute pan.
Add garlic and chopped bottoms of the green onion. Saute for 1 minute and then add the tomato.
Continue to saute for 2 minutes and then add salt, pepper, and Italian seasoning. Mix and cook for 1 minute.
Add green onion tops and spinach, and any fresh herbs you desire.
Add a layer of cheese to bottom of the if you like, but this is optional.
Spoon and spread the spinach and tomato mixture into the bottom of the dish.
Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
Carefully crack eggs and top the dish with them.
Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
Bake 15-20 minutes, or until the eggs are set and cooked as desired.
When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.
Serve right away, because eggs are best hot, dude. Give this baked eggs recipe a try and let me know what you think, and bon appétit!
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
Thanks for checking out his baked eggs recipe. If you liked it, then click a button or two below and share it with friends and family. I appreciate it! –Chef Buck
Here’s a meatloaf recipe for folks who like their meatloaf to look like meatballs. These mini meatloaf meatballs are super flavorful and cook up quickly. I like to blend up some of the ingredients for this recipe, so a food processor is helpful for this dish, and you can check current prices for food processors at amazon.
Mini Meatloaf Recipe Ingredients
Meatloaf:
1½ lbs. lean ground BEEF ½ RED BELL PEPPER 1 sm ONION (or ½ lg) 4 cloves GARLIC 1 Tbsp CHILI POWDER ½ cup OATS 1 CARROT 1 EGG 2 tsp ITALIAN SEASONING SALT and PEPPER to taste 1 Tbsp WOOSTERSHISTERSHIRE SAUCE
Meatloaf Sauce:
1/3 cup KETCHUP 1 Tbsp WOOSTERSHISTERSHIRE SAUCE 2 tsp MUSTARD 1 Tbsp CHILI POWDER 1 tsp CHILI PASTE or hot sauce to taste
In a small bowl, combine all of the sauce ingredients. I use chili paste to add a little heat, but use hot sauce or whatever you like–or nothing at all if you don’t want the dish too spicy hot. Stir until smooth and spoon over top each dinky meatloaf.
Bake, uncovered, at 450 degrees F for 15-18 minutes. If desired, finish under the broiler to get a bit of brown/burnt on top.
And that’s it! Give this meatloaf recipe a go and let me know what you think. Bon appétit!
Of course, the key to many ground beef recipes is the seasoning. For another delicious recipe using ground beef, try The Best Nachos Supreme Recipe ever.
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.
Thanks for Watching our Meatloaf 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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Country Fried Steak is easy to prepare and a terrific way to cook up an inexpensive cut of meat. This country fried steak recipe, also called chicken fried steak, uses cube steak, a cut of meat that has been run through a mechanical tenderizer, generally it’s a round or top sirloin cut of meat.
Country Fried Steak Ingredients
1 lb CUBE STEAK ¾ cup all-purpose FLOUR use enough to coat steaks and extra for making gravy 1 EGG (about one for every two cuts of meat) COOKING OIL enough to cover the bottom of the skillet, add some butter if desired 1½ cups MILK (add as needed for desired gravy consistency) SALT and PEPPER to taste
How to Make Country Fried Steak
Bread the cube steak. For about 1 lb. of meat, place approx. ¾ cup all-purpose flour in a shallow dish. This is more flour than you’ll need for the breading, but you’ll use whatever is leftover for making the gravy.
Season the flour simply with salt and pepper.
In another shallow dish, beat 1 egg.
Lay each side of the steak in the flour, breading each side, then lay the floured steak in the egg dish on each side to coat the steak in egg, then return the steak to the flour dish and re-coat each side in flour again; once fried, this double flouring will create a thick, decadent breading.
Heat oil in a skillet on med-high. Make sure the oil is HOT before adding the steaks!
Carefully lay the steaks in the pan. The breaded cuts should begin bubbling and cooking straight away. Because cube steak is pounded and thin, it takes very little time to cook–approx 2-3 minutes each side.
Once the breading has fried and turned golden, carefully turn the steaks. Be careful of the hot grease. Once both sides are crisp and golden, remove steak from the oil and place on a paper towel to drain.
Pour off excess grease from the pan so that only enough remains to make the gravy–this might be a couple of tablespoons or a ¼ cup, depending on how much gravy you wish to make. If there are bits and pieces left in the skillet from the frying steak, that’s great–it will make the gravy even more delicious.
Into the skillet, add about as much flour as there is grease. You can just eyeball it, it isn’t rocket science.
Stir the flour and grease together for about a minute. The flour will absorb the grease and thicken.
Slowly pour in milk, constantly stirring. Add the milk incrementally. Over the course of a few minutes, the gravy will smooth and thicken. Add milk until the gravy is the consistency you desire. Taste and season with additional salt and pepper if desired.
And that’s it. Pour the gravy over the steaks or serve on the side. And if you don’t want gravy, then skip the whole gravy part of this recipe entirely. Country fried steak, also called chicken fried steak, tastes great with or without gravy. And if you have leftovers, then cube steak is fantastic on a sandwich.
Give this country fried steak recipe a try and let me know what you think, and for another budget friendly southern favorite, try this Fried Chicken Livers Recipe.
Thanks for checking out our country fried steak 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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Kung Pao Chicken tastes great and cooks up super quick, so next time you feel like ordering Chinese take-out, try cooking this Chinese favorite at home instead.
Kung Pao Chicken Ingredients
1 lbs CHICKEN (boneless/skinless) 1 med-sized ZUCCHINI 1 stalk CELERY ½ RED BELL PEPPER 4-5 GREEN ONIONS 3-4 GARLIC minced 2 tsp GINGER minced RED PEPPER FLAKES (to taste) 1 Tbsp SESAME OIL 1 Tbsp CORN STARCH 1 Tbsp SOY SAUCE ¾ cup PEANUTS 3 Tbsp OIL for skillet Salt and Pepper (to taste) Sauce Ingredients: 3 Tbsp SOY SAUCE 2 Tbsp RICE VINEGAR 2 tsp SESAME OIL 2 TBSP HOISIN SAUCE (or sub brown sugar) 1 Tbsp CHILI PASTE 1 Tbsp CORN STARCH ½ cup WATER
Serve Kung Pao Chicken with rice.
How to make Kung Pao Chicken
Cut 1 lb. of boneless, skinless chicken into ½”-1″ pieces and place in a bowl. Season meat with salt and pepper to taste, then add a splash of sesame oil, 1 Tbsp soy sauce, and 1 Tbsp cornstarch. Toss chicken with ingredients until the chicken pieces are coated, then set aside in the fridge.
In a small bowl, combine all of the ingredients listed above for the sauce. Stir until all ingredients are mixed well, and then set aside.
Add the coated chicken. Stir and allow the chicken to cook quickly. Brown all sides and cook until chicken is nearly done.
Add red pepper flakes (or fresh chopped hot peppers), minced garlic, and minced ginger, and stir for a few moments while the garlic colors.
Add chopped bottoms from green onions, diced red pepper (red or orange bell peppers look very nice with this dish), chopped celery, and diced zucchini. Stir with chicken for 2 minutes and then add sauce.
Keeping the skillet on med. high, the sauce will bubble and thicken quickly; stir 1-2 minutes and then add peanuts. Stir 1 more minute, then mix in green onion tops.
Remove from heat and serve over rice. And that’s it–an Americanized version of a classic Chinese Kung Pao Chicken Recipe. Give this dish a try and let me know what you think…and bon appétit!
Thanks for checking out our kung pao chicken 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!
If you like what CG and I do, support us on Patreon, or throw us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This kale hash recipe is a hearty and healthy way to get a tasty kale dish on the table for dinner. It’s based on a Dutch dish called Stamppot Boerenkool.
Kale Hash Ingredients
1½ bunches KALE 3 lbs POTATOES 1 lb SMOKED SAUSAGE (sliced) 1 bunch GREEN ONIONS (chopped) 2-3 cloves GARLIC (finely chopped) 2 Tbsp BUTTER ½ cup MILK 1 tsp CELERY SEEDS 1 BAY LEAF SALT and PEPPER to taste
How to make Stamppot Boerenkool
Clean your potatoes and get them cooking. I like to use red potatoes since it’s a nice contrast with the kale, and the skin is thin and tasty (but if you’re not a fan of potato skin, you can peel them). In a large pot, cover the potatoes with cool tap water (about an inch over the potatoes).
Use lots of kale! –And red potatoes work great for this dish.
Add salt and a bay leaf and bring potatoes to a boil until they are cooked through–cooking time will vary depending on the size of the potatoes–the potatoes I used in the video took approx. 25 minutes to cook; potatoes are cooked through once you can pierce them easily with a fork and the potato slides off. While the potatoes cook, wash and cut the kale. Remove the kale stems and cut or tear the leaves into bite-size pieces. For three pounds of potatoes, use 1 to 2 bunches of kale, the kale will cook down quite a bit, so don’t be shy with it–ideally, you want an even kale/potato ratio.
Heat a large skillet on med. high heat and add the sausage (or for a vegetarian dish–just leave the sausage out…isn’t that genius?) . Saute for a a few minutes until the sausage begins to color. Add finely chopped garlic and chopped green onion bottoms. Mix with sausage and continue cooking 2 minutes. Add kale to the skillet. This will be a lot of kale, so don’t bother mixing the kale in at this point–just add ½ cup water and cover and allow the kale greens to wilt for 2 minutes.
Kale Hash Recipe (boerenkool)
Once the kale has began reducing and softening, add salt to taste and then mix with sausage, garlic, and onion. Add a little more water if needed, but be conservative, as the kale will continue to release water of it’s own. Cover and continue steaming 3-5 minutes, or until it is cooked to your taste.
When the potatoes are cooked through, drain off the hot water (reserve a small amount). Remove the bay leaf and mash the potatoes. Add butter, celery seeds, milk (optional–you can use the reserved hot potato water instead, or a mixture of the two), and add salt and black pepper to taste.
Mash the potatoes as smooth or chunky as desired and then add the kale/sausage mix. Add the green onion tops. Combine well…and that’s it, dinner is ready! We serve stamppot boerenkool with a side of mustard and it is fantastico!
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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
Chicken curry is delicious and easy to make. I throw a little yogurt in for a tad creaminess, but that’s optional, and it’ll be tasty either way. Chicken Curry is one of the most popular dishes in the world, and for good reason.
Chicken Curry Ingredients
2 lbs CHICKEN (boneless/skinned) 2 Tbsp OLIVE OIL 1 tsp BUTTER 1 lg ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 HOT PEPPER (finely chopped) 1 tsp TURMERIC 1 tsp CHILI POWDER 1 Tbsp CORIANDER 1 Tbsp CUMIN (plus seasoning for chicken) 1 Tbsp GARAM MASALA 1 28oz can CRUSHED TOMATO ¼ cup YOGURT ½ cup CILANTRO (chopped) SALT and PEPPER to taste (plus a little SALT, CORIANDER, CUMIN, and CHILI POWDER to season the chicken before cooking) Check out current prices for Indian Spices on Amazon.
How to make Chicken Curry
Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into approx. 1″ pieces and then season generously with salt, cumin, coriander, and chili powder.
Heat oil in a skillet on med. high heat and add seasoned chicken pieces. Sear chicken 5-7 minutes, turning once, and then remove chicken to a plate. Pour off excess fluid in the skillet and add butter. Add finely chopped garlic and hot pepper. Saute for 30 seconds and then add onion. Continue cooking for a couple of minutes.
Indian-style Chicken Curry
When onions begin to soften, add turmeric, chili powder, coriander, and cumin. Mix well and continue cooking 2 minutes. Stir in crushed tomato. Add salt and a little water, if needed (but not too much water at one time–you don’t want the dish to be too wet). Allow the sauce to come to a bubble, reduce the heat, cover and let simmer for 10 minutes.
After 10 minutes, return chicken to the skillet. Mix in Garam Masala, which is a blend of flavors (clove, cinnamon, cardamom, cumin, etc.). You can also spoon in a little plain yogurt, if you like–if I have some yogurt on hand I add it, and if I don’t, I don’t–it’s tasty either way (but yogurt adds a nice touch of creaminess). Add Fresh chopped cilantro and stir well. And that’s it.
Serve the curry over rice with a little flat bread and you’ve got a delicious Indian-style entree. Give this chicken curry recipe a try and let me know what you think…and bon appétit!
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This spicy chorizo sausage recipe is a Spanish inspired meat and potato stew that is super-flavorful and delicious–and hearty, too.
What you need for this Chorizo Sausage Recipe
1 lb CHORIZO LINKS 3-4 Tbsp OLIVE OIL 1 lg ONION (chopped well) 4-5 cloves GARLIC (thinly sliced) 3 ROMA TOMATOES (diced) 3 lg POTATOES (cut into approx 1″ pieces) 14 oz can BROTH (add water as needed) 1 BAY LEAF 1 tsp SMOKED PAPRIKA 1 Tbsp CHILI POWDER ¼ tsp CAYENNE PEPPER ½ tsp ground THYME SALT and PEPPER to taste
Fresh Chorizo Sausage Links
How to make Cazuela de Chorizo
Heat olive oil on medium high heat in a deep skillet or wide-bottom pot.
Add onion and garlic and saute.
As the onion begins to soften, add bay leaf, salt, chili powder, cayene pepper, and paprika.
Stir well and continue sauteing ingredients for 4-5 minutes.
Add chorizo sausage–use UNCOOKED chorizo links; slice the links in the casing, about ½ inch wide pieces.
Cook the sausage with the onions for 5 minutes and then add tomato (3 diced roma tomatoes or 14oz can diced tomatoes).
Mix tomato with onion and then add potato. I like to leave the skin on the potato mainly because it tastes GOOD. And then you don’t have to peel the potatoes either, which is good, too. The potato should be cut up into good sizes, about 1″ pieces, so that you’ll have some good chunks of potato after the dish stews.
Cover the skillet and bring the dish up to a bubble.
Reduce the heat to a simmer and add dried thyme.
Cover, and let simmer for about 30 minutes or until the potatoes are cooked through–stirring occasionally as needed.
Give it a taste and add a little more salt and seasoning as desired. Garnish this chorizo recipe with fresh chopped parsley, cilantro, or green onion…and enjoy!
For another great stew idea, check out this vegetarian alternative, a Meatless Chili Recipe that even meat lovers will love.
pot o’ meatless chili for good times
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Thai Beef Salad is an easy recipe to prepare with lots of room for nuance, i.e., using whatever the hell you have in the fridge. I like to use sirloin steak since it’s a good piece of meat that doesn’t cost an arm and a leg and you can generally buy a nice cut that makes for good slicing. Season your steak up well, don’t overcook it, and let it rest well before slicing–these 3 steps are key for a great steak salad.
Ingredients for Thai Beef Salad
¾ lb SIRLOIN STEAK 1 Tbsp OLIVE OIL 2-3 cups SALAD GREENS (don’t use so much green that the steak is lost!) 3 GREEN ONIONS (chopped) ½ CUCUMBER (matchstick cuts are nice) ½ CARROT (thin cut–cut into strings is nice, dude) 1 Tbsp CHILI PASTE (more or less, depending on desire for heat) 1 tsp LEMON GRASS (minced) (sub extra ginger if lemon grass is not used) 1 tsp GINGER (minced) 1 LIME JUICE ½ cup CILANTRO (chopped) …thai basil and mint leaves are nice, too. 1 tsp CHILI POWDER SALT and PEPPER to taste
First, mix up your dressing. Lemon grass is a key component in many Thai dishes and makes a nice addition to this steak salad. Cut off the upper leaves of the stalk and the very bottom,leaving about 5-6 inches. This is generally the only part of the lemon grass used in recipes and is sometimes sold already cut into these sections in grocery stores. The outer part of the stalk is often very tough, so cut away the outer layers to reveal the softer core.
Mince about an inch of the lemon grass core and add it into a bowl. Add finely chopped ginger, chili paste, lime juice, salt, and mix ingredients well. Set dressing aside and season sirloin steak.
Season both sides of the steak well–I like salt, pepper, and chili powder–but use whatever seasonings you desire (and season it well!).
Heat oil in a skillet and cook the steak quickly on high heat, turning once and sealing the juices inside. Do not overcook the steak or puncture it with a knife or fork. Set the steak aside to rest at least 10-15 minutes, this will keep the juices from running when the steak is sliced.
While the steak rests, preare the salad. Use whatever greens you desire, but don’t use so much salad that the steak becomes just another component–allow the steak to be the star of the dish. Tear salad greens into a bowl and add thinly cut carrots, cucumber matchsticks, chopped green onions, and chopped cilantro (also try fresh chopped basil and mint). Add salad dressing and toss.
Cutting against the grain of the meat, slice steak into thin strips and add to the salad. Add any juices from the steak and toss salad. Garnish with toasted sesame seeds. Enjoy!
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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.
Try this great Nachos Supreme Recipe. It’s a super grande-sized platter of nacho heaven. We use ground beef for this nachos recipe, but if you skip the meat and just use beans–it’ll still be pretty damn tasty. The key to great nachos recipe is a great nacho filling, so spice up your bean and beef mixture just right and build your nacho castle on a tasty foundation.
What You Need to Make The Best Nachos Grande
1 lb. GROUND BEEF 1 ONION chopped 15oz can KIDNEY BEANS 16oz can LOW FAT REFRIED BEANS CORN TORTILLA CHIPS (thick) 2 ROMA TOMATOES diced ½ cup JALAPENOS sliced and pickled ¼ cup BLACK OLIVES sliced 8-10oz CHEESE (shredded) 2-3 GREEN ONIONS chopped ¼ cup CILANTRO chopped 1 Tbsp BROWN SUGAR 1-2 Tbsp CUMIN 2-3 Tbsp CHILI POWDER SALT and PEPPER to taste serve with sour cream, salsa, guacamole
How to make this Nachos Recipe
In a large skillet on medium heat, add ground beef and begin browning meat.
Add chopped onion and continue browning.
Add some salt, cumin, chili powder, and black pepper to begin seasoning as the ground beef browns.
Once the meat is browned, drain the excess grease.
Add the kidney and refried beans and stir into the ground beef.
Add ¼ can water. Stir ingredients until well mixed.
Add brown sugar and more cumin and chili powder. Stir and simmer 5 minutes.
On a baking sheet spread out corn tortilla chips; thicker, sturdier chips work best. If you don’t have a larger baking sheet, then buy a giant pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.
Spoon and sprinkle the ground beef mixture over the chips.
Top nachos with diced tomato, sliced jalapenos, black olives, and the chopped bottoms of the green onions.
Sprinkle the top with cheese.
Slide the baking sheet into the oven (pre-heated at 400 degrees F) and let cook approx. 15 minutes or until the cheese is melted and the nachos heated through.
Remove from the oven and top with chopped green onion tops and cilantro.
Serve with sour cream, salsa, or guacamole and eat ’em while they’re hot.
World’s Best Nachos Recipe?
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.
Oven baked wings are healthier than deep fried, and less messy to make!
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Chicken Tikka Masala is one of the most popular Indian recipes in the world, and for good reason.
I like chicken tikka masala with a rich, creamy sauce–plenty to mix in with the rice and scoop up with some warm flatbread. Give this dish a try and let me know what you think–it’s one of my favorites.
Ingredients for Chicken Tikka Masala
2 lbs boneless, skinless CHICKEN 1 cup plain YOGURT 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 2 Tbsp LEMON JUICE 1 Tbsp CORIANDER POWDER 1 Tbsp GARAM MASALA 1 Tbsp CUMIN SALT
Ingredients for Masala Sauce
1 ONION (chopped well) 2 tsp GARLIC (minced) 2 tsp GINGER (minced) 1 JALAPENO PEPPER (finely chopped, optional) or ½ tsp RED PEPPER FLAKES (optional) 1 Tbsp TOMATO PASTE 1 28oz can CRUSHED TOMATOES 1 pint HEAVY CREAM ½ cup CILANTRO (chopped) 2 tsp CORIANDER POWDER ½ tsp CHILI POWDER 1 tsp TURMERIC 1 tsp CUMIN 1 tsp GARAM MASALA Check out current prices for Indian Spices on Amazon.
Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into strips that are easier to handle while marinating and cooking–later I’ll cut the chicken into bite-sized pieces to add into the creamy masala.
Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.
After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.
In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce.
Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don’t–it’ll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.
Add 28oz can of crushed tomatoes. Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.
After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes. Add chopped cilantro. Chop the cooked chicken strips into bite-sized pieces and stir into the masala. Remove from heat and serve over rice.
I hope you give this chicken tikka masala recipe a try, I think you’ll love it.
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What makes a bánh mì taste like a bánh mì? The toppings! This bánh mì hamburger is a fusion of Thai and American styles to create a truly awesome burger experience–one of the best hamburgers I’ve ever eaten!
I whipped up a couple versions of this delicious French/Vietnamese sandwich using ground beef and cha lua (Vietnamese ham). It was fantastic–this combo of ingredients is soooo addictive. Use fresh toppings, and don’t be shy about piling them on. Give it a go and let me know what you think.
Stuff for a Bánh Mì Hamburger
1 lb. ground BEEF …or whatever meat you like hamburger BUN DAIKON (shredded) CARROTS (shredded) salad CUCUMBER (sliced) fresh CILANTRO 1/4 cup ONION (minced) JALAPENO (sliced) 1 cup VINEGAR 1/2 cup WATER 1/3 cup SUGAR 2 Tbsp SOY SAUCE MAYONNAISE SALT and PEPPER to taste
Best Burger Bánh Mì
Make a Bánh Mi Burger
First things first, throw together a daikon/carrot pickle. This is a great combo that you can use on all kinds of sandwiches and salads.
Heat a small sauce pan on low heat and add vinegar, water, and sugar. Stir until sugar dissolves, then set aside to chill in the fridge. Cut or shred equal parts carrot and daikon into strings. Place veggies in container and cover with chilled pickling solution. The longer the daikon and carrot pickle, the more flavorful it will be. This pickle will last for a couple of weeks in the fridge.
Cut any variety of salad cucumber into thin, sandwich slices. A salad cucumber has a thin skin that is quite edible with little to no seeds. Thinly slice a jalapeno–or thickly slice–if that’s your thing…be sure to add a few pepper seeds for heat, the cool of the cucumber will balance it out. Wash a bunch af fresh cilantro–a fistful on each burger is a good idea.
Mix 1 lb. of ground beef with minced onion, garlic powder, salt and pepper to taste, and 2-3 Tbsp of soy sauce. Shape into patties and cook in a skillet on med-high heat. I like to use a fatty grind of beef, not too fatty, but not too lean. A juicy burger is best and expensive, lean ground beef will cook up too dry, so don’t be afraid of the “cheap meat” it’s your hamburger’s friend. Cook burgers to doneness desired. Try turning the patties one time only, and don’t punish the patties with the spatula, squeezing away all the juicy goodness into the pan!
Pile everything on a burger bun with creamy mayonnaise and enjoy the bánh mì goodness.
I made bánh mì burgers using ground beef and also thick cuts of cha lua, or Vietnamese ham and both were awesome. I love salmon patties and often eat them on a bun. Next time I think I’ll try a bánh mì variation of a salmon patty burger. Try making your favorite sandwich using traditional bánh mì fixings and see how you like it, I bet you’ll be happy.
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We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Cook a delicious, juicy pork loin chop recipe perfect every time.
Use a lot of onion and garlic – especially garlic – those two ingredients are actually good for you, so why not use a lot? Also, this dish goes well with whatever beer is on sale.
Pork Loin Chop Recipe Ingredients
PORK LOIN CHOP 2 Tbsp OLIVE OIL 1 lg ONION (sliced) 6-8 cloves GARLIC (rough chopped) fresh ROSEMARY SALT and PEPPER, to taste
How to Cook a Pork Loin Chop
Season both sides of pork loin chop 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–every now and then I’ll season up pork chops with ground ginger and saute them with onion and sliced, fresh ginger–it’s so good!
Heat oil in a skillet. Not smoking hot, but pretty damn hot–we want to sear the pork and seal in the flavor. The skillet should be suitable for cooking on the stove top and in the oven. Check current price for a Cast Iron Skillet on Amazon. Place chops in the skillet, and they should sizzle when they hit the pan.
Add fresh rosemary sprigs. Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1″ thick–adjust cooking times according to the size of the chop you use. Move chops in pan to mix with oil and rosemary.
Add sliced onion and garlic. Cook chop 3-4 minutes on second side, then remove skillet from stove top and slide skillet into oven preheated to 350 degrees F. Cook another 4-5 minutes and return to stove top. Remove chops from skillet and set aside to rest.
Continue cooking onion and garlic with rosemary on medium/low heat to desired doneness. Top chops with onion and garlic and serve.
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 our pork loin chop 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!
Thanks for Watching our Pork Loin Chop Recipe
Click a button below and share the dish 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 us 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!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This beef stew recipe is a classic meat and potato dish, a stick to your ribs meal that hits the spot on a cool day, or any day. A stew is a great way to clean out the fridge, so add any odds or ends you have hanging around. Adjust the seasonings as you like. I tend go do lighter on the seasonings just to keep it mild and meaty, but sometimes I do just the opposite. Many times I’ll add a ¼ cup of BBQ sauce just to jazz things up. There are no rules when it comes to beef stew, so go for it.
This will make you feel like a manly man if you’re a man, and if you’re a woman, you’ll likely take ownership of your own feelings and not need a bowl of food to direct your inner emotional understanding.
What you need for this Beef Stew Recipe
1½ lbs STEW BEEF ¼ cup ALL-PURPOSE FLOUR 1 GREEN BELL PEPPER (chopped) 1 15oz can DICED TOMATOES 2 lg CARROTS (chopped) 2 POTATOES (chopped) 1 lg ONION (sliced) 3-4 cloves GARLIC (sliced) 1 14oz can BROTH (chicken or beef) CELERY? why not? 3 Tbsp OLIVE OIL 1 tsp CORIANDER 1-2 tsp CUMIN 1 BAY LEAF 1 tsp CHILI POWDER (optional) ¼ cup of BBQ sauce …so good…give it a try 1 Tbsp BUTTER SALT and PEPPER, to taste
How to make Beef Stew
Chop up your veggies, dude.
In a bowl, season your stew beef with salt and pepper.
Add 1/4 cup flour and toss the meat until coated.
In a large pot, heat oil on medium high heat and add beef. Sear beef and turn to cook each side.
Remove beef from pot and set aside.
Return the pot to the stove and onions and butter.
Melt butter and then add garlic and bell pepper.
Sauté onions, garlic, and pepper 8-10 minutes.
Add cumin and coriander (add chili powder if desired, or mustard powder, cayene pepper, etc.–I tend to go light on the seasonings for a simple flavor).
Return meat to the pot and add 1 can of diced tomatoes.
Simmer for 5 minutes and then add 1 can of broth (chicken or beef or veg–whatever’s handy and floats your boat).
Add carrots, celery, and a bay leaf. Cover and bring to a boil, then reduce heat and simmer for 30 minutes.
After 30 minutes, add potatoes. Your potatoes should be cut into big, ping-pong-ball sizes so they don’t cook down to nothing. Add water as needed, just enough to cover your ingredients in the pot–don’t add too much water–we want a nice, thick stew when we’re done.
Cover, and continue to simmer for another 45-50 minutes.
Give it a taste and adjust seasoning as needed.
Serve stew with a thick slice of buttered bread and enjoy being the King or Queen of the castle. And that’s it, man. Give this hearty beef stew recipe a try and let me know what you think, and bon appetit!
Thanks for checking out this classic beef stew recipe. For another meaty stew with a spicy twist, try this Chorizo Sausage Stew Recipe.
Spicy Chorizo Sausage and Potato Stew
Thanks for Watching our Beef Stew Recipe Video!
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General Tso’s Chicken is a delicious dish you’ll find at most Chinese restaurants–and you can make the very same dish in your own kitchen at home.
The chicken in this recipe is baked instead of deep fried, which is a little healthier and a lot less messier, if you’re into that kinda thing. Give this recipe a try and let me know what you think.
Ingredients for General Tsos Chicken
3 cups crushed CORN FLAKES (or panko crumbs) 1 1/2 lbs boneless, skinless CHICKEN 1/2 cup ALL-PURPOSE FLOUR 2 EGGS, whisked 2 tsp SESAME OIL 5-6 GARLIC cloves (minced) 1 Tbsp GINGER (minced) 1/4 tsp RED PEPPER FLAKES 1/3 cup SOY SAUCE 1/4 cup APRICOT JAM 3 Tbsp HOISIN SAUCE (check current price for hoisin sauce on Amazon) 2 Tbsp CORNSTARCH 1 Tbsp BALSAMIC VINEGAR 1 2/3 cups WATER SESAME SEEDS and GREEN ONION for garnish
How to make General Tso’s Chicken
Toast sesame seeds (make extra, ’cause they’re a great addition to all kinds of dishes). You’ll need about 1 1/2 pounds of chicken cut into roughly 1″ pieces–dark or white, whichever you prefer. We’re gonna bread and bake the chicken ’cause it’s healthier and less messy than frying.
Set up a breading station: In a bowl, season 1 cup of flour with salt and pepper. In another bowl, whip 2 eggs. And in a third bowl set out your breading–use panko flakes or crushed cereal. Coat each piece of chicken in flour, then egg, and then roll and coat with bread crumbs and arrange on a greased baking sheet.
When all the chicken is breaded and arranged on the pan, coat the top lightly with an oil spray. Slide the chicken into an oven heated at 400 degrees F and allow to bake 20 minutes. When the chicken is golden and crispy, remove from oven and set aside.
In a bowl, combine soy sauce, hoisin sauce, vinegar, cornstarch and water. Mix well.
Heat sesame oil in a skillet on medium high heat. Add pepper flakes, garlic and ginger. Saute for 2 minutes and then add sauce. Constantly stirring, allow the sauce to come to a simmer. When the sauce begins to bubble, continue stirring a few minutes until the sauce thickens into a syrupy consistency–this will happen quite quickly.
Add the chicken and stir, tossing the chicken until it is well coated with sauce. Transfer chicken and sauce to a serving dish and garnish with toasted sesame seeds and chopped green onion. Serve with rice or noodles.
If you’re just getting into home cooking, you can check out current pricing for a Complete Starter Spice Set on Amazon.
Thanks for watching. Give this General Tso’s Chicken recipe a try and let me know what you think, if you like it, click a button and share it with your friends.
Thanks for Watching our Chinese Chicken 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!
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Give this Cornish hen recipe a try. A Cornish hen is a classy bird, and a complete meal for two when cooked up with potatoes and carrots.
What you need for this Cornish Hen Recipe
1 CORNISH HEN …for this recipe I’m using a 1.5 lb. size hen, adjust cooking time for a smaller bird 2 POTATOES cut into 1 inch pieces 4 CARROTS chopped into ½-1 inch pieces 1 ONION large onion, cut into large pieces 1 GARLIC BULB chopped 4-5 sprigs ROSEMARY finely chopped ¼ cup BUTTER melted–substitute olive oil, if desired SALT and PEPPER to taste This is a great dish to load up with extra seasonings…try CUMIN, SEASONING SALT, CAYENNE PEPPER, CAJUN SEASONINGS, etc.
How to Cook Cornish Hen
If you’re using a frozen hen, allow the bird to thaw overnight in the fridge.
Cut hen through the breast and into two halves.
Rub both sides of hen with salt, pepper, garlic, and rosemary.
Cover hens with potatoes and carrot and additional seasoning.
Top with chopped onion and melted butter and cover dish.
Cook in 400 degree F oven for 30 minutes.
Remove dish, mix ingredients, cover and return to the oven for 15 minutes more.
Remove dish and uncover. Mix ingredients, place hen halves on top of vegetables and return to the oven and cook for an additional 10 minutes.
At this point (dish has cooked 55 minutes total) I like to turn on the broiler and broil each side of the hen for 2-3 minutes, making the skin crispy and tasty. Keep an eye on the hens and do not overbroil!
Remove the dish from the oven and serve. I like to rub dried oregano between my palms and coat the plate and serve with sliced tomatoes.
For another poultry dish, try this crispy Baked Chicken Recipe that you’ll love more than fried chicken.
Thanks for checking out our Cornish hen 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
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This sausage tomato pie might look like a pizza, but it’s definitely not a pizza! The crust has a flaky pastry quality and the onions act the part of a pie filling. This is a rich dish, bordering on decadent; it’s super filling and super flavorful. For a meatless alternative, try faux sausage—or no sausage at all—this dish works well just as a Tomato Pie.
Ingredients: 3 large ONIONS 2 medium TOMATOES 8-10 oz SAUSAGE 8 oz MOZZARELLA CHEESE (shredded) 5-7 GARLIC CLOVES (finely chopped) 2 cups ALL PURPOSE FLOUR ¾ stick BUTTER (soft) DIJON MUSTARD ¼ VEGETABLE OIL (plus oil for sauteing) 2 Tbsp OLIVE OIL 2 Tbsp TOMATO SAUCE 2 Tbsp PARSLEY (chopped) CHILI POWDER, CUMIN, SALT (for sausage seasoning, to taste) DRIED ITALIAN HERBS (thyme, oregano, basil, etc.)
Heat 2 Tbsp oil in a skillet and add GARLIC. Sauté for 1 minute and add SAUSAGE. Continue cooking, adding CHILI POWDER, CUMIN, and SALT for seasoning. Cook meat to completion and set aside in a bowl. Slice 3 large ONIONS into strips. Add oil to pan and add onions. Cook onions down until soft and caramelized; this may take some time, but the more completely the onions are cooked down, the tastier the final dish will be! Remove onions from heat and set aside.
In a bowl, combine 2 cups ALL PURPOSE FLOUR and ¾ stick softened BUTTER. Mix butter into flour thoroughly. Add ¼ cup VEGETABLE OIL and continue to mix. Add ½ cup Water. Mix until the dough is smooth. Spoon onto ungreased pizza pan and spread (use the spoon!). Spread evenly into the size of a large pizza and leave a raised edge for the crust. Place in pre-heated oven and cook at 375 F for 10 minutes. Remove dough from oven and top with DIJON MUSTARD. Spread a layer of mustard evenly and cover dough completely except for the outer edge—just like spreading mustard on a sandwich. Add cooked onions and spread evenly over the mustard. Top with SEASONED MEAT and MOZZARELLA CHEESE. Top dish with sliced TOMATOES and sprinkle liberally with dried ITALIAN HERBS: oregano, thyme, basil, etc..
In a small bowl, combine 2 Tbsp OLIVE OIL, 2 Tbsp TOMATO SAUCE, and 1-2 Tbsp fresh chopped PARSLEY. Brush mixture over each tomato slice. Return pie to the oven and continue to bake at 375 F for 30-40 minutes until edge of crust is brown.
Camera Girl is cooking up one of my favorites, a pecan chicken quiche recipe! It’s super easy and super delicious. Definitely take the time to make this crust, because it’s not much time at all, and well worth the effort! This is a great way to use leftover chicken (for best results, avoid canned chicken with this recipe—why would you want to do that to yourself?))
What you need for this Chicken Quiche Recipe
Quiche crust: 1 cup ALL PURPOSE FLOUR 1 cup CHEDDAR CHEESE (shredded) 3/4 cup PECANS (chopped) 1/2 tsp SALT 1/4 tsp PAPRIKA 1/3 cup OIL
Quiche filling: 1 cup SOUR CREAM 1/2 cup CHICKEN BROTH 1/4 cup MAYONNAISE 3 Lg EGGS (lightly beaten) 2 cups CHICKEN (cooked, chopped) 1/2 cup CHEDDAR CHEESE (shredded) 1/4 cup ONION (minced) 1/4 tsp DILLWEED (dried) HOT SAUCE (to taste) 1/4 cup PECANS (chopped)
How to Make Chicken-Pecan Quiche
Make the crust first. Combine all the dry ingredients and mix well. Add vegetable oil and mix thoroughly. Press into a 9” pie plate and bake at 350 degrees Fahrenheit for 12 minutes. Check current prices for pie plates on Amazon.
After baking, remove from the oven and allow the crust to cool completely. While the crust takes its sweet time, whip up the quiche filling.
In a bowl, combine the sour cream, mayonnaise, chicken broth, and eggs and mix together until smooth. Add the chicken (already cooked and chopped well). This is a great way to use leftover chicken, or simply cook up and chop 3-4 thighs, which is what we usually do.
Add shredded cheese, dried dill weed, minced onion, and hot sauce to taste. Mix well and pour into cooled pie crust. Top with chopped pecans and bake at 350 degrees F for 50-60 minutes. The pie will set and be golden brown when finished. Remove from heat and allow to rest 10-15 minutes before serving.
Give this awesome pecan chicken quiche recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the quiche 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
A delicious super-simple spaghetti carbonara recipe.
Ingredients for Spaghetti Carbonara
13 oz SPAGHETTI 8 oz PANCETTA or thick cut BACON 1 EGG 3 EGG YOLKS 1/2 cup PECORINO ROMANO (grated) (or just romano, what’s the big deal?) (even a little parmesan won’t hurt) PEPPER (as much as you can handle) SALT (very little) PARSLEY (optional)
How to Make a Spaghetti Carbonara Recipe
Combine 3 egg yolks and 1 whole egg into a bowl and mix well. Stir in ½ to ¾ cup grated Pecorino Romano cheese—a Romano cheese is “pecorino” if it is made from sheep milk—but if you use Romano made from the milk of a cow or a goat, it won’t be the end of the world (and parmesan wouldn’t kill you either—although the pecorino is nice). Set this mixture aside. Prepare pasta according to package directions. Add a pinch of salt to the water, but sparingly—there will be plenty of salt in the other ingredients. While pasta cooks, prepare the meat. Cut 8oz of pancetta or thick-cut bacon into small squares. Pancetta is Italian bacon that is not smoked—most other bacon you find at the market will be smoked; again, it’s not the end of the world choosing one over the other, the main difference will be in the “smokiness” of the dish. In a large skillet, prepare the bacon. Add a generous helping of fresh cracked pepper (generous is whatever amount you like). Make sure the bacon is cooked through, but do not cook it to a crisp! Remove skillet from the heat and pour off the excess bacon grease. When spaghetti is ready, remove directly from the water (do not rinse!) and mix the pasta with the bacon in the skillet. Add the cheese/egg mixture to the hot pasta and continue mixing thoroughly. Initially it will not look like a lot of sauce, but as you stir the mixture into the pasta, it will become quite creamy (and delicious). Add a splash of pasta water if needed. Throw in a little chopped parsley for color and serve immediately. Give this spaghetti carbonara recipe a try and let me know what you think, and… Bon appétit!
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It’s not fried chicken, but just barely. This is a simple and delicious recipe for folks who like juicy chicken more than greasy chicken, so give this baked chicken recipe a try.
What you need for this Baked Chicken Recipe
2½ lbs. CHICKEN (skin removed) 1 cup MILK (I use almond milk, but buttermilk is cool) HOT SAUCE (to taste) 1 cup BREAD CRUMBS 3 tsp CURRY POWDER 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1 tsp ONION SALT (or regular salt, adjust to taste) ½ tsp GROUND MUSTARD 1 tsp PAPRIKA *add ½ tsp red pepper if you want a kick
How to “Bake” Fried Chicken
Buy skinless or remove the skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.
Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my mama always used buttermilk. Allow the chicken to soak 30-60 minutes.
In a ziplock bag, add the remainder of ingredients and mix.
2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly.
Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes. Periodically check on the pieces as oven cooking times will vary. After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes.
Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.
Give this baked chicken recipe a go and let me know what you think!
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. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out our baked chicken 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!
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 participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Make this turkey pot pie recipe! This dish will stick to your ribs; it’s simple, delicious comfort food like you like it, and a great way to use leftover turkey. Or substitute chicken for a chicken pot pie recipe.
Ingredients for Turkey Pot Pie Recipe
2 to 3 lbs. of cooked TURKEY (or chicken)
1 large RED ONION (chopped)
5 cloves GARLIC (minced)
2 cups BROCCOLLI FLORETS
1 med ZUCHINNI (chopped)
1 14 oz can ARTICHOKE HEARTS (chopped)(or experiment using veggies you love)
White Sauce:
2 Tbsp BUTTER
2 Tbsp all-purpose FLOUR
1/4 tsp SALT
1 cup MILK
2 cups CHICKEN BROTH
Casserole Topping:
1 tsp black PEPPER
1 ½ cup BUTTERMILK
1 ½ cup SELF-RISING FLOUR
1 ¼ stick BUTTER (melted)
A pot pie is a perfect way to use leftover turkey or chicken.
How to Make Turkey Pot Pie
Cook turkey (or chicken) your favorite way, then allow to cool. Remove skin and bones and chop into casserole friendly pieces. If you have left-over turkey or chicken, then this is a great dish to utilize that extra bird when you’re fed up with eating sandwiches (definitely keep this dish in mind after Thanksgiving).
Chop veggies into casserole friendly pieces—definitely experiment with the types of veggies you use—whatever is on hand will usually work; isn’t cleaning out the fridge what a casserole does best?
Make the white sauce: In a sauce pot, melt 2 Tbsp butter on low heat and slowly add 2 Tbsp flour, mixing until mixture is smooth. Add ¼ tsp salt. Slowly add 1 cup milk, stirring until all is smooth. Turn burner heat up to medium high and add 2 cups broth. Continue stirring until mixture is heated through, but do not bring to a boil. Cover and remove from heat.
Top turkey with the chopped veggies. Add additional seasonings if desired, but keep in mind that the broth may already be well salted.
In a bowl, combine 1 ½ cups buttermilk, 1½ cups self-rising flour, 1¼ stick melted butter, and black pepper. Mix into a smooth batter.
Pour batter over the veggies; spread evenly over the casserole to form a smooth top layer.
Place Casserole in an oven pre-heated to 425 degrees F and cook approx. 35 minutes. Cook an additional 5-10 minutes under the broiler to brown the top crust.
Allow casserole to rest 10-15 minutes before serving, and then follow your heart.
That’s it, dudes. Giive this pot pie recipe a try and let me know what you think, and…
Coat the chicken in butter for a golden roast chicken
Thanks for checking out the pot pie 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
Wow! This is super flavorful Moroccan chicken stew recipe. The combo of lemon and olive add a tangy richness to the broth and add a nice twist to your expectations of a chicken stew. Chef Bill cooked up this wonderful Chicken tagine and we had the camera running to catch it all. Give this delicious recipe a try and you will not be disappointed.
Ingredients for Chicken Stew:
2 1/2 lbs CHICKEN Pieces (skinned) 1 Tbsp OLIVE OIL 1 cup ONION (chopped) 2-3 cloves GARLIC (finely chopped) 1 cup CHICKEN BROTH 2 cups pitted WHOLE GREEN OLIVES 1 tsp ground CINNAMON 1/2 tsp CUMIN 1/2 inch GINGER (minced–or substitute 1/2 teaspoon ground ginger) 1-2 tsp LEMON ZEST 1/4 cup LEMON JUICE 1 Tbsp CILANTRO (chopped) SALT and PEPPER to taste
Moroccan inspired Chicken Stew
How to Make This Chicken Tagine
Heat olive oil in a pot over high heat. Season chicken with salt and pepper and then place in pot. Brown chicken appox. 3 minutes each side and then remove from pot. Add onion and garlic and saute in juices for a couple of minutes. Return chicken to pot and add Chicken Broth. Add olives. Add cinnamon, cumin, and ginger. Stir, and bring pot to a boil. Reduce heat, cover, and simmer for 45 minutes. After 45 minutes, uncover, turn chicken, and let cook 15 more minutes. Using a slotted spoon, remove chicken and olives from pot and place in a serving dish. To the broth in the pot, add lemon juice, zest, and cilantro. Serve the chicken and olives over rice or couscous and top with broth as desired. The olives are fantastic. And the chicken is, too! Give this terrific chicken stew a try and let me know what you think, and… Bon Appétit!
if you like to do your fishing on the internet.
or look at a local thrift store–that’s where we found our huge pizza pan.
