cooking Archives - MyFoodChannel

Must Try Egg Bread Bake Recipe

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

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

What You Need for an Egg Bread Bake

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

How to Make Baked Egg Bread

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

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

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

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

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

Thanks For Watching Our Recipe Videos!

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

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.

Egg Bake Italiano with Spinach and Tomato

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

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

What You Need to Make an Italian Egg Bake

(ideal ingredients for a 1½ quart baking dish)

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

How to Make an Italian Egg Bake

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

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

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

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

Thanks For Watching Our Recipe Videos!

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

Jackfruit Recipe Meatless Chicken Tikka Masala

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

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

Ingredients for a Meatless Tikka Masala Jackfruit Recipe

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

How to Make a Meatless Chicken Tikka Masala with Jackfruit

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

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

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

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

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

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!

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.

Zoodles Recipe …handmade zucchini noodles

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

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

Healthy Zoodles Recipe with Zucchini Noddles

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

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

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

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

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

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

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

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

Thanks for watching our recipe videos!

French Onion Soup Recipe – How to Make Onion Soup

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

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

French Onion Soup Ingredients

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

How to Make This French Onion Soup Recipe

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

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

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

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

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

Thanks For Watching Our Recipe Videos!

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

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.

Easy Kale Recipe Idea — Mexican Kale

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

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

Ingredients for Easy Kale Recipe

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

How to Make Mexican Kale

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

That’s it, hope you like it.

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

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

Salmon Recipe – quick and easy cooked salmon fillet

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

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

Ingredients for salmon recipe

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

How To Cook Salmon Recipe

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

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

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

Thanks for Watching our Salmon Recipe Video!

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

Scrambled Eggs with Curry and Spinach

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

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

What You Need for a Quick Scrambled Egg Curry

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

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

How To Make a Scrambled Eggs Curry

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

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

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

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

Yuca Recipe – How to Cook Cassava Root

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

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

Ingredients for this Cuban-Inspired Yuca Recipe

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

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

How To Cook Yuca Recipe

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

Have Fun with Yuca!

And that’s it!

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

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

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

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

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 :^) Also, 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.

Roast Chicken Recipe – a complete meal

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

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

What You Need for this Roast Chicken Recipe

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

How To Make Roast Chicken Dinner

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

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

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

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

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

Thanks for watching our recipe videos!

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

Ginger Chicken Recipe Chinese Restaurant Style

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

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

What You Need To Make This Ginger Chicken Recipe

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

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

How To Make Ginger Chicken

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

And that’s it! Serve over rice.

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

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

Thanks for Watching our Ginger Chicken Recipe

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

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

Chicken Tenders – Oven Baked Chicken Strips

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

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

Ingredients For Baked Chicken Tenders Recipe

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

How To Make This Chicken Tenders Recipe

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

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

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

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

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

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

onion rings 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

Fettuccine Alfredo Recipe …easy to make Alfredo Sauce

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

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

What You Need To Make a Fettuccine Alfredo Recipe

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

How To Make Classic Fettuccine Alfredo

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

Tips for Fettuccine Alfredo

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

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

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

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

Cook Spaghetti Squash for a Healthy, Low-fat Diet

06/13/201905/06/2016 by Chef Buck

Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.

How to cook Spaghetti Squash

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

Here’s one of my favorite spaghetti squash recipes —

Mediterranean Spaghetti Squash Recipe

This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!

Spaghetti Squash Recipe Ingredients:

1 medium SPAGHETTI SQUASH

1 Tbsp OLIVE OIL

1 large ONION (chopped)

4-6 cloves GARLIC (finely chopped)

½ RED BELL PEPPER (sliced)

1 14 oz can ARTICHOKE HEARTS in water (chopped)

1 cup OLIVES, and olive juice to taste (chopped)

¾ to 1 cup PARMESAN CHEESE (shredded or grated)

1 tsp OREGANO

½ tsp THYME

1 tsp BASIL

SALT and PEPPER to taste

How to Make this Spaghetti Squash Recipe

Preheat oven to 350.

Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.

You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.

For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.

Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes

Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.

Give this spaghetti squash recipe a try and let me know what you think, and…

Bon appétit!

And for another great spaghetti squash recipe, try this Spanish-style Spaghetti Squash.

Thanks for watching, sharing, and subscribing to my videos, I appreciate it!

Crispy Salmon Recipe – How to Cook Salmon

11/18/202204/01/2016 by Chef Buck

This crispy salmon recipe is delicious. Cooking salmon with a crispy skin adds great texture and flavor. Keep it simple; all you need is a little oil, salt, and pepper to cook up this tasty fish dinner. Give this super easy crispy salmon dish a try…it’s a winner.

How to Cook A Crispy Salmon Recipe

SALMON FILET w/ skin on
OLIVE OIL
SALT and PEPPER to taste
OIL for frying

Wash the salmon filet and pat dry with a paper towel.
If your cut of fish has pin bones, remove them.
Coat the salmon with olive oil, skin side as well.
Generously season fish with salt and pepper.
Using an oven safe skillet, on medium high heat, heat a little oil on the stove top. Check current prices for a stove top and oven safe cast iron skillet on Amazon.
When the oil is hot, add the salmon fillet skin side down and cook for 2-4 minutes –adjust time depending on the size of the fillet.
Transfer the skillet to the oven and continue cooking the salmon under the broiler for 1-3 minutes.
Remove the skillet from the stove and transfer salmon fillet to a plate, skin-side up …resting the fish skin-side down will cause the skin to lose it’s crispiness!

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

And don’t just cook salmon this way! Any tasty fillet of fish with skin on can be prepared in this manner. To appreciate fresh fish, keep it simple.

And for another tasty fish dish, try this healthy baked cod recipe.

baked fish recipe — oven baked fish fillets

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Thanks for checking out our crispy salmon 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!

Best Southwestern Quinoa Salad Recipe

06/13/202403/25/2016 by Chef Buck

Everywhere you turn, there’s a Southwestern quinoa salad, and for good reason. It’s delicious, easy to make, and a great choice for a healthy meal. Since quinoa is a complete protein, this Southwestern inspired salad makes an ideal vegetarian recipe, doubly so since this quinoa is paired with black beans.

What you need to make a Southwestern Quinoa Salad

2 cups COOKED QUINOA (check current prices for QUINOA on Amazon)
1 15 oz can BLACK BEANS
10-15 sliced CHERRY TOMATOES
1 AVOCADO
½ diced YELLOW BELL PEPPER
3-5 chopped GREEN ONIONS
¼ cup chopped, pickled JALAPENO
½ cup chopped CILANTRO
1 LEMON …juice and zest
2 Tbsp OLIVE OIL
SALT and PEPPER to taste

How to make a Southwest Quinoa Salad

Cook up the quinoa just like rice: 1 part quinoa to 2 parts water, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa and then set aside uncovered to cool.

While the quinoa cools, prepare the veggies:

Dice ½ a yellow bell pepper, or any color pepper, but if you’re like me and you’re making a corn-free southwest quinoa salad, then using a yellow pepper will make your quinoa salad more lovely to look at. Slice some cherry tomatoes. Cherry tomatoes have a great flavor, and the hardiness of the tiny tomato makes it the perfect choice for a salad.

Remove and mince the zest from 1 small lemon, and then slice the lemon in half. Check current prices for a lemon zester on Amazon.

Chop up some green onions, and cilantro. If you like a little heat, chop up some pickled jalapeno, too, and reserve a Tbsp of the jalapeno pickling juice for added kick and flavor.

When the quinoa cools:

Add 2 cups of the cooked quinoa to a large mixing bowl.
Rinse and drain the black beans and add them to the bowl.
Add the yellow pepper, jalapeno pepper, onion, cilantro, lemon zest, olive oil, juice from half the lemon, and salt and pepper.
Mix ingredients thoroughly.
Add tomato.
Slice avocado and add to salad.
Take the remaining lemon half and squeeze its juice over the cut avocado, this will preserve the vibrancy of the avocado.

Gently mix the salad and serve.

This Southwestern quinoa tastes great on it’s own, as a healthy side dish, or served over a bed of fresh greens for a super salad topping.

Give healthy southwest quinoa salad recipe a try and let me know what you think, and bon appétit!

For another healthy option with a southwestern flair, check out out this meat-free Vegetarian Chili Recipe that even carnivores will love.

Thanks for Watching our Quinoa Recipe Video!

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!

Banana Pancakes – Flourless Gluten Free Recipe

04/07/202402/12/2016 by Chef Buck

This Banana Pancakes recipe tastes great! These banana pancakes are flourless and gluten free and cook up fluffy and filling for a healthy, easy to make breakfast alternative to traditional pancakes. And pancakes are especially tasty when you add in some nuts, chocolate chips, or fresh berries.

What You Need to Make Banana Pancakes

(makes 6 good-size pancakes or 8-10 sissy cakes)

2 BANANAS
2 EGGS
½ tsp BAKING POWDER
½ tsp CINNAMON POWDER
splash of VANILLA EXTRACT
sprinkle of WALNUTS and/or FRUIT if desired
SALT to taste (optional)

How to Make Banana Pancakes

In a bowl, mash up 2 bananas; the riper the bananas, the more banana-ee your pancakes will be!
Add eggs.
Add cinnamon, baking powder, salt, and vanilla extract.
Mix ingredients well. The batter should be the consistency of a traditional pancake batter–add more mashed banana if needed.
Let batter sit for a few minutes.
Heat a greased skillet or griddle on medium low heat. In the video I use a Lodge cast iron skillet which works great and is pretty affordable for a cast iron skillet. Check the current price for a cast iron skillet on Amazon.
Once skillet is heated, spoon batter to form pancakes; whatever size you like.
Cook undisturbed about 3-4 minutes or until the pancake begins to brown.
If desired, sprinkle nuts or berries or chocolate chips on the cakes.
Flip pancakes with a spatula and cook on the other side until brown. Unlike traditional flour pancakes, you can flip these cakes over and over until they are cooked and colored to your liking.
Serve hot off the grill with maple syrup.

Give these flourless banana pancakes a try and let me know what you think, and bon appétit!

And for another healthy breakfast idea, try a Tofu Scramble Recipe.

this tofu recipe makes a perfect breakfast, lunch, or dinner

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

Thanks for watching our recipe videos!

Candied Pecans – Easy Pecan Candy Treats

04/07/202401/29/2016 by Chef Buck

You can make a super simple and tasty candied pecan treat. This sugar pecan recipe
is an easy way to impress friends and family. My mom gives tins of pecan candy out
as gifts for the holidays, and it’s a sure hit for any party or get-together.
CG especially likes these nuts as ice cream toppings.

What You Need to Make Candied Pecans

1 lb. PECANS
1 cup SUGAR
1 tsp CINNAMON
½ tsp SALT
1 EGG WHITE
1 Tbsp WATER

How to make Pecan Candies

Buy a pound of pecan halves. When buying, be sure to choose pecans that are in good shape
…a bag of broken and busted up pecans doesn’t look as pretty in a dish. Pecans can be pretty pricey, but check here for current pecan prices on Amazon.

In a bowl, combine the cinnamon, sugar, and salt, and then mix well.
Set that bowl aside, and in another bowl, combine 1 egg white and 1 Tbsp. of water.
Whisk the egg white and water into a frothy foam.
Add the pecan halves into the egg white mix.
By hand, mix the pecans until coated thoroughly.
Once the pecans are coated completely, transfer then into the dry mix bowl. Still using your hand,
mix the pecans in the cinnamon sugar until they are coated well.

On an ungreased baking sheet, spread the coated pecans into a single layer.
Place the baking sheet in an oven preheated to 300 degrees Fahrenheit. You can check here for current prices for baking sheets on Amazon.

Remove the baking sheet every 10 minutes to give the pecans a stir and spread them out again; this will let the pecans bake evenly and keep from sticking together.

After a total of 30 minutes baking time, remove the pecans for a final stir, then set aside to cool.
That’s it. As soon as they’re cool enough to eat, then eat away.
Be sure to allow the pecans to cool completely before sealing in a container.

These sugar pecan candies make a great holiday treat or anytime treat. My mom makes them all the time for family gatherings and they’re
a sure fire hit.

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

For another quick tasty treat idea, try this classic Peanut Butter Candy Recipe.

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

Thanks for watching our recipe videos!

Frozen Yogurt Banana Pops – make a healthy treat

06/13/201910/12/2015 by Chef Buck

Try a healthy Frozen Yogurt Banana Treat. It’s easy to make, and a nice dessert option instead of ice cream when you’re trying not to be too bad. Crushed peanuts and coconut flakes make this yogurt banana popsicle extra tasty, and a chocolate chip or two won’t hurt, especially if you’re making it as a ghostly Halloween treat for some lucky kid.

What You Need to make a Frozen Yogurt Banana Pop

Banana
Crushed Peanuts
Coconut Flakes
Chocolate Chips
Greek Yogurt
(or melt
white chocolate
instead of yogurt)
and some Wax Paper

How to make a frozen Yogurt Banana Pop

Peel a banana!
You can use 1 banana to make 2 popsicles, or 4 popsicles.
For two frozen treats, just cut the banana in two. This size makes a yummy pop, but can be a bit much if frozen for a loooong time; for easier to eat frozen banana popsicles, cut the halves into lengthwise halves.
Poke a stick into the center of the banana. A thin stick will be needed for smaller popsicles, otherwise the banana will split.
Roll or dip the banana stick in yogurt and coat thoroughly. Thick, Greek yogurt is ideal for a nice coating.
Place pops on wax paper and Freeze AT LEAST 1 hour. The longer it freezes, the more like a popsicle they will become, but it will take at least 1 hour for minimum frozen popsicle satisfaction.
For fancy popsicles, roll the banana sticks in crushed peanuts and coconut flakes. This can be done before or after the pops are coated in yogurt.
For extra coconut flavor, toast the coconut flakes.
For a more decadent dessert, sprinkle the yogurt covered pops with chocolate chips before freezing. Or M&M’s…or any kind of sprinkles you like.
And for a spooky treat for the children, use chocolate chips to shape eyes and a mouth to make a yogurt/banana ghost. This is an easy and healthy low-calorie treat to make around Halloween.
And if you’re not counting calories, use white (or dark) chocolate instead of yogurt; simply melt chocolate in a skillet and roll the banana sticks to coat.

Give this frozen yogurt covered banana recipe a try and let me know what you think, and bon appétit!

And for another tasty (and healthier) dessert idea, check out this Chocolate Cake made with garbanzo beans.

THANKS FOR WATCHING! If you enjoyed the post, share it with your friends …be a cool kid and hit some of the share links below. I appreciate it!
–Chef Buck

Egg Bake Recipe … or giant oven omelette!

06/13/201906/26/2015 by Chef Buck

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.

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 3:
Lightly grease an oven safe baking dish, about 8 X 10. Check here for current prices on a Pyrex Baking Dish on Amazon.

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.

Step 5:
Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.

Step 6:
Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.

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.

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!

And for another tasty breakfast recipe, check out this Complete Huevos Rancheros from Scratch Recipe.

Popcorn : How To Cook Popcorn On The Stove Top

06/13/201905/29/2015 by Chef Buck

90% of all U.S. households have a microwave oven, but we don’t, so when we make popcorn, it’s on the stove top. Generally we buy the store brand, it’s considerably cheaper than name brand popcorn, and we find it offers the same result.
We cook popcorn in coconut oil. Coconut oil has a high heat point and retains it’s nutritional value when heated.
We like to add flavorings, too. My favorite is grated Parmesan cheese. Of course we always add butter and salt, but I’ve found that fresh ground black pepper is a great addition as well.

How to Cook Popcorn on the Stove top:

1) On Medium Heat, add 2 Tbsp of coconut oil in a heavy bottomed pot.

2) Add a couple of test corn kernels into the pot.

3) When the oil heats through, and the test kernels have popped, add ½ cup of popcorn kernels.

4) Shake the pan to distribute the kernels along the bottom of the pan. They should form a single layer.

5) Cover the pot with a lid, but don’t cover tightly, leave the lid slightly ajar to allow steam to escape; this will keep the popcorn from tasting stale.

6) Allow the kernels to pop until the popping sound almost completely subsides.

7) Once popped, removed pot from burner and pour popcorn into a bowl.

8) While hot, add melted butter and salt and whatever seasonings you desire.

and that’s it!

Below is a video we made experimenting with bacon, but I think I prefer basic popcorn, although the fresh ground black pepper tasted awesome.

Fun Facts:

–Two tablespoons of unpopped corn kernels produce a quart of popcorn for about 25 cents.
–In movie theaters, for every dollar spent on popcorn, about 90 cents is profit.
–A cup of plain popcorn contains about 31 calories.
–Americans eat more popcorn than any other country.
–About 70% of popcorn sold in America is eaten in the home.
–By volume, popcorn is America’s most popular snack food.

For another tasty snack idea, check out these Cashew Coconut Lemon Bites

energy snack — power snack in a yummy treat!

Garlic Quinoa Recipe …instead of garlic rice

07/18/201505/15/2015 by Chef Buck

This garlic quinoa recipe makes a terrific side dish. I use quinoa often to provide the protein in vegetarian meals, but quinoa is also a smart choice to serve with other proteins. This garlic quinoa side is filling and tasty, and a great accompaniment for many meat and fish dishes.

Garlic Quinoa Recipe Ingredients:

2 cups QUINOA
3 cups WATER
3-4 cloves GARLIC (finely chopped)
2 Tbsp OLIVE OIL
SALT and PEPPER to taste
and add chopped PARSLEY …if you like, man

Garlic Quinoa Recipe Directions:

In an oven proof dish, add 3 cups of water.
Add in the olive oil, or melted butter.
Add the quinoa.
Add finely chopped garlic. I find 3-4 cloves to be plenty (this is one of those rare dishes where I have found too much garlic to be too much).
Add salt and pepper to taste.
If you want to add a little heat, add some finely chopped red chilis (it adds a nice color, too), or just a little cayenne pepper.
Stir the ingredients together well and place top or foil covering over the baking dish.
Bake in an oven preheated to 350 degrees Fahrenheit for 90 minutes. No attention to the dish is required while baking.
After 90 minutes, remove the dish from the oven, uncover and let set for a few minutes.
Fluff with a fork and serve.
It’s a great side dish for meat, fish, and vegetarian meals.
Any leftovers can be used to make quick quinoa salads.
Give this Garlic Quinoa Recipe a try and let me know what you think, and bon appétit!

raw quinoa — uncooked quinoa…looks like a grain, but it’s a seed.

Quinoa is a terrific ingredient to incorporate into your diet for many reasons, here are a few:
1) It is a complete protein (provides all essential amino acids).
2) High in fiber and nutrition.
3) High in magnesium and iron.
4) Is low on the Glycemic Index, making it a good choice for blood sugar regulation.
5) it can easily be substituted for rice in many recipes

For more quinoa inspired recipes, check out my QUINOA PLAYLIST.

Roasted Garlic Recipe …and make a Fancy Crostini

06/13/201904/17/2015 by Chef Buck

This roasted garlic recipe is easy to prepare and there are a zillion uses for roasted garlic, like a spread for bread, which I do in this video for a quick crostini idea.
Roasted garlic makes a great addition to rice, potato, and quinoa dishes, jams, salad dressings…most things are better with a little garlic.

Roasted Garlic Recipe Ingredients:

GARLIC
SALT
PEPPER
OLIVE OIL
…plus herbs and spices if you like

For Crostini:
BREAD
FETA CHEESE
CAPERS
KALAMATA OLIVES

Roasted Garlic Recipe Directions:

When buying, choose garlic bulbs that are firm and have an intact “papery” outer covering. Avoid soft bulbs, or bulbs that have give and seem overly dry and desiccated. Buy bigger bulbs with bigger cloves! Peeling garlic is a semi-pain, so make it easier on yourself and choose the largest cloves available.

Remove the papery outer covering and separate the cloves.
Do you have a secret tip (that really works!) for quickly peeling garlic cloves? If so, please let me know! I’ve found that the best way for me is the tried and true one-at-a-time method: just give each clove a gentle whack, enough to break the peel, and then remove the skin.
Place peeled cloves on a sheet of aluminum foil.

Drizzle with olive oil. It doesn’t have to be a lot, just enough to coat the cloves.
Add salt and pepper to taste, and any dried herbs or seasonings you like. I usually add a little thyme.
Stir and coat the cloves in the oil and seasonings and then close up the aluminum foil like a Hershey’s Kiss.
Place on a baking sheet and slide into an oven preheated to 400 degrees Fahrenheit.
Bake 30-40 minutes and they’ll be soft and ready for use.

Raw garlic is super strong with a burning bite, but roasting mellows out the bite and transforms the garlic into a tasty treat that can be popped into your mouth whole. I usually eat a handful of cloves when they’re right out of the oven–I can’t help myself!
Warm roasted garlic is great on a crostini, which is really just a fancy piece of toast.
Toast slices of French bread and smear on the warm garlic cloves like butter. Top with feta cheese, capers, and kalamata olives for a quick treat.

Use roasted garlic as a spread for sandwiches.
Mix into mashed potatoes or rice dishes (or quinoa).
Add roasted garlic to salads or mash into salad dressings.
Add to jams, and gravies, and guacamole.
Mix with butter for garlic bread.
Add roasted garlic to anything; it’s a great item to have in the fridge.
Store refrigerated and it will keep several days, store in a jar refrigerated and covered with oil, and it will keep a little longer,but there are so many uses for roasted garlic, it will be very easy to find ways to quickly use it up.
Give this roasted garlic recipe a try and let me know what you think, and bon appétit!

And for another simple and versatile recipe dish, try this Pickled Daikon and Carrot Relish.

Vietnamese Pickled Daikon and Carrot Relish — click pic for Vietnamese Pickled Daikon and Carrot recipe

Cream Cheese Frosting Recipe for Cakes…and cupcakes

06/13/201903/06/2015 by Chef Buck

Need an easy, super tasty cake frosting? This cake frosting recipe is ready in minutes and makes the perfect icing for cake (and cupcake!) perfection! It’s an especially great balance for a chocolate cake. You can make this frosting as thick or thin as you like, just add more powdered sugar to thicken, and more milk to thin, but add the milk just a wee little at a time–it doesn’t take much.

Cream Cheese Frosting Recipe Ingredients:

8oz CREAM CHEESE, softened
¼ cup unsalted BUTTER, softened
2 cups POWDERED SUGAR
1 tsp VANILLA EXTRACT
1 Tbsp MILK

Cream Cheese Frosting Recipe Directions:

About an hour ahead of time, set out the cream cheese and butter to soften.
In a bowl, combine cream cheese, butter, and vanilla extract and blend with hand mixer.
Once ingredients begin to come together, add in the powdered sugar. Add the sugar a bit at a time to avoid a sugary blending mess.
Mix until the frosting is smooth. To thin the frosting add a small amount of milk–no more than a Tablespoon at a time! For a thicker frosting,
just add more powdered sugar.
And that’s it.
Spread on your dessert and eat away!

Give this cream cheese frosting recipe a go and let me know what you think, and bon appétit!

And for more tasty dessert ideas, check out these tasty treats:

baked pears — click the pic for more desserts!

“Life is uncertain. Eat dessert first.” ~Ernestine Ulmer
“If you want to make an apple pie from scratch, you must first create the universe.” ~Carl Sagan
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~Erma Bombeck

Onions – Which Type of Onion Should You Use?

12/23/202102/13/2015 by Chef Buck

Different onions have different uses. What is the difference between types of onion? Bulb onions, like red, white, sweet, and yellow onions are similar, but have their own individual traits. All onions can be eaten raw, or cooked, but some are better suited for specific culinary uses.

Yellow Onions:

Strongest flavor
Great for soups, stews, roasting, and sauces
Best for long cooking times.
Most popular onion (more than 80% of onions grown are yellow onions…so often economically the best buy)
High in sulphur and sugar content, so best for caramelizing
Also called brown onion

Sweet Onions:

Strong flavor
Great for roasting dishes, frying (onion rings!)
Are generally named for the region they are grown.
Examples include the Vidalia, the Walla Walla, and Bermuda onion.
They are high in sugar, but contain less sulphur than yellow onion.
Good for caramelizing and cooking.
They have a high water content and a relatively shorter shelf-life.
To extend the onion, wrap in a paper towel and store in the refrigerator

Red Onion:

Milder flavor
Best onion for raw applications
Excellent for slicing thin and adding to salads or sandwiches
Great for pickling
Best for Grilling
Lower sugar and sulphur makes them poor for caramelizing

White Onion:

Strong flavor
Great for cooking, and raw uses
Thinner onion layers, crisp
Favored onion for salsas, chutneys, guacamole, and most Latin recipes
Best pizza topping

When buying, choose an onion that is firm, and heavy for its size. Avoid ones that are bruised or showing signs of mold. Store in a well ventilated, dry, cool area. Do not store onions with potatoes–this will reduce their shelf-life. Sweet onion is highest in water content and will spoil more quickly than dryer onions; to extend life, wrap a sweet onion in a paper towel and store in the fridge. Price onion storage ideas on amazon.

Cut onions when you are ready to use them. Onion flavor intensifies quickly after being cut, and once cut, can become overly strong over a short period (old onions!–blech!)

Nutritionally, onions are awesome. They provide vitamin C and valuable nutrients, are high in fiber, lower the risk of some cancers, promote heart health, and act as an anti-inflammatory. The greatest concentration of nutrition is in the outer layer of the onion, so peel away as little of the onion as possible when using–why waste it?

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.

Here’s one of my favorite ways to use onion: Check out this Pork Loin Chop with Onions Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our beet green recipes, 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!

French Toast with Cream Cheese Filling

06/12/202301/23/2015 by Chef Buck

Why have Plain French Toast when you can have French Toast with a cream cheese filling? A little creamy cheese and cinnamon ginger apples can transform your breakfast into a 10-year old’s dream breakfast.

French Toast Ingredients:

BREAD (sliced, stale)
1½ cups MILK
4 EGGS
BUTTER for frying, and apples
APPLES (peeled, sliced)
CANDIED GINGER (sliced)
WALNUTS (toasted)
8 oz CREAM CHEESE (soft)
15 oz RICOTTA CHEESE
CINNAMON (to taste)
optional: sugar and vanilla

French Toast Directions:

Stale bread makes great French toast, so slicing bread ahead of time is a great idea; at least a few hours ahead of time, but ideally overnight. Stale bread will soak up the French toast batter without becoming overly soggy and falling apart, especially if you’re using thinner slices of bread, and the thinner or thicker the slices will depend on your particular tastes. This French toast recipe doesn’t need thicker slices, since you’re basically building a French toast sandwich; I’m using thicker slices of challa bread for this video, but I often use regular slices of Hawaiian sweet bread, which works great.

Mix the cream cheese and ricotta cheese together. Be sure to set your cream cheese out ahead of time to soften, this will make mixing it with the ricotta cheese much easier. I’ll often mix these ingredients ahead of time. If making a smaller amount, the cheese mix is about a 2 to 1 ratio of ricotta to cream cheese. I sometimes add a tsp. or two of sugar to the cheese mix, but this is optional; I prefer it without the added sugar, since the apple mix will be quite sweet.

Any leftover cream/ricotta mix can be used as dessert topping, and makes a tasty filling for omelets. I generally make too much apple mix, but that’s a good thing, too. I’m generous with the apple topping, and any leftover apple mix is a perfect topping for oatmeal or ice cream.

To make the apple mix, peel, slice, and remove the cores of the apples. Apples vary quite a bit in size, but I usually end up with about 4-6 cups of apple slices, and I generally use gala or Fuji apples, which take little time to cook down.

Melt about 2 Tbsp of butter in a pot and add apples. Mix with butter and cook over medium heat. Add candied ginger slices; I think ½ to 1 cup is a good amount of candied ginger, but there is no wrong amount, follow your gut. Add 1-2 Tbsp of sugar and cinnamon to taste, Mix and cover and cook about 20 minutes, until apples soften and get juicy. For extra liquidy goodness, stir in about ¼ cup water. You want the apples to be a little syrupy, that way you won’t have to use any maple syrup with the French toast. Once the apples are cooked to your liking, cover and set aside.

Mix the French toast batter. A basic batter is eggs and milk, and I’m also adding cinnamon, but often folks will add a little sugar or vanilla extract. I don’t add vanilla or sugar to the batter with this particular dish, because the creamy cheese center and apple-ginger topping will add more than enough flavor. In a bowl, combine the milk, eggs, and cinnamon to taste (½ tsp is a good amount). Whisk together well and then pour some into a shallow bowl–or all–it depend on the size of your shallow bowl; you don’t want the batter to be so deep that it runs into the cheesy part of your French toast sandwich.

To build the French toast sandwich, simply spread the cheese mixture onto a slice of bread and top with another slice, making a basic cheese sandwich.

You can also add toasted walnuts into the sandwich for a nice crunch, or simply top the toast later with toasted nuts, but definitely add nuts at some point, cause the crunchy contrast makes the dish perfect, and toasted walnuts are awesome.
To toast the walnuts: spread walnuts on a baking sheet and roast at 350 degrees Fahrenheit for 5-7 minutes. It won’t take long. As soon as the nuts begin to color up, remove them from the oven; they will burn if ignored, so set a timer and watch them closely. Taking the time to toast the walnuts is well worth the effort…it’s a great taste.

Once you’ve constructed the cheesy French toast sandwich, heat a little butter in a non-stick skillet on medium heat. Check current prices for a Non-Stick Skillet on Amazon.
Place the sandwich in the batter and let soak a moment and then turn and batter the other side.
Place sandwich in the skillet and cook on medium heat until golden brown, turn and cook other side and remove from the heat.
Slice French toast and then top with apples and walnuts (a dusting of powdered sugar is optional). For a splash of color, add fresh berries or mint.

Serve this cheese stuffed French toast with maple syrup, or without–I find the cooked apples to be syrupy enough, and the warm cheesy center keeps the French toast from being too dry.

It’s a super delicious dish and a great treat for company.

Give this fancy pants Cream Cheese French Toast recipe a try and let me know what you think, and bon appétit!

And for another fancy pants breakfast dish, try this Pancake Recipe.

Fancy pancakes are easy to make. — Fancy pancakes are easy to make, and better looking, too.

Thanks for Watching our French Toast 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!

Baked Pears Recipe … An Easy Dessert Idea!

09/08/202401/09/2015 by Chef Buck

This Ginger Baked Pears recipe is a simple and delicious dessert idea. It’s easy to prep and put together. Just throw it together, throw it in the oven, and forget about it…well, almost forget about it–you’ll need to baste the pears a couple of times while they bake. This baked pear dish will be a crowd pleaser for any fancy meal.

What you need for Baked Pears

3-4 ANJOU PEARS (or bosc pears)
BUTTER for greasing baking dish
1½ cup HEAVY CREAM
¼ cup BAKER’S SUGAR (superfine ground sugar)
½ tsp CINNAMON
½ tsp VANILLA EXTRACT
1 heaping Tbsp grated GINGER
ORANGE ZEST
optional:
top with toasted nuts
and whipped cream!

How to make this Baked Pears Recipe

Use a firm pear ideal for baking, like an anjou or bosc pear.
Peel the pears and slice in half lengthwise and remove the core–use 3-4 pears, depending on need and the size of your baking dish. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.
Lightly butter the bottom of your baking dish and place the pears sliced side down.

In a bowl, combine the cream, sugar (use superfine baker’s sugar, or regular sugar that has been ground in a food processor), cinnamon, vanilla, ginger, and orange zest. Whisk ingredients together and pour over the pears. The top half of the pears should still be sticking out of the cream.

Slide the dish into an oven preheated to 375 degrees Fahrenheit.
Remove the dish every 15-20 minutes and baste the tops of the pears with the cream.
Cook 45-55 minutes or until the pear tops are a golden brown.

The cream will be thin when hot, but as it cools it will thicken. Serve pears with a topping of the cream sauce.
For a crunch, add toasted nuts–and a little whipped cream on top would be quite decadent.
I threw maraschino cherries on top for color, but a little more orange zest on top would work, too.
Give this Baked Pears recipe a try and let me know what you think!

And for another tasty dessert, check out this Easy Apple Crisp Recipe.

Thanks for Watching our Baked Pear 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!

Salmon Burger Recipe Using Canned Salmon

05/07/202210/21/2014 by Chef Buck

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)

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.

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.

veggie 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!

Biscuit Recipe – Best Southern Biscuits

04/18/202010/16/2014 by Chef Buck

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.

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!

Whipped Cream -how to make dessert topping

04/07/202410/13/2014 by Chef Buck

Give up the cool whip, ’cause whipped cream is super easy to make at home. If you’ve got heavy whipping cream and a little powdered sugar, you can whip up your own topping –and if you’ve got some leftover biscuits, then you’re just one step away from a fantastic dessert –that one step being fresh fruit– ideally strawberries; Biscuits topped with strawberries and homemade whipped cream make a helluva tasty treat!

Homemade Whipped Cream Recipe Ingredients:

1 cup HEAVY WHIPPING CREAM
½ to 1 tsp VANILLA EXTRACT (to taste, really…it’s semi-optional, but do it)
1 Tbsp POWDERED SUGAR

Homemade whipped Cream is best made in a chilled, metal bowl–and if you’re using a hand mixer–chill the mixing paddles as well! –for scientific reasons involving temperature transference and passive ambient cooling, chilling these tools will assist in the “whippification”.
Into the chilled bowl, add cream.
Using a smoothie or hand mixer–or even a hand whisk!–whip the cream until it begins to thicken (but before it begins to peak). Once the cream begins to thicken, add in the powdered sugar and the vanilla.
Continue whipping until the cream thickens and forms “peaks”, i.e., turns into whipped cream.
At this point, it’s ready to use (if you refrigerate the topping, the cream will eventually break down and have to be re-whipped).

Strawberry Biscuit Dessert Directions:

We like to pair this whipped topping with leftover biscuits to create a faux strawberry shortcake:
Take 1lb. of fresh strawberries and slice them into a bowl, add 1 to 2 Tbsp Sugar and mix. Refrigerate for 2-3 hours or overnight.
Slice biscuits in half and toast under a broiler.
Spoon the chilled strawberries over the toasted biscuits and top with homemade whipped topping.
Boom. It’s perfecto.

Give this homemade whipped Cream and strawberry biscuit dessert recipe a go and let me know what you think, and bon appétit!

And for a quick biscuit tutorial, check out the Buttermilk Biscuit Recipe.

Baby Bok Choy Recipe with Quick and Easy Sauce

06/13/201910/09/2014 by Chef Buck

Try this simple baby bok choy recipe with a super tasty sauce that’s ready in minutes. This dinky cabbage can be steamed or sautéed to create many healthy and tasty dishes. Bok choy is easily found in markets and is sold in several shapes and sizes under the name bok choy, ranging from tiny baby bok choy to the larger size cabbages that are perfect for soups.

What You Need To Make A Baby Bok Choy Recipe

15-20 BABY BOK CHOY
HOT PEPPERS (finely chopped, to taste)
2 Tbsp GINGER (finely chopped)
5-7 cloves GARLIC (finely chopped)
½ cup HOISIN SAUCE
1-2 Tbsp OLIVE OIL for sauteing

How To Cook Baby Bok Choy

Wash the bok choy; bok choy tends to hold dirt around the stem bottoms, so soak and wash thoroughly.
Slice the bok choy lengthwise into even halves.

Steam bok choy for 3-4 minutes. Do not overcook. The stalks are fairly thin and do not require much steaming to soften them, and you don’t want the leafy tops to become overdone; by not
over cooking, you’ll preserve a crunchy texture in the stalk as well as more of the nutritional value.

In a skillet, heat olive oil on medium heat. Add hot peppers, ginger, and garlic and saute for 1-2 minutes. Add the hoisin sauce and mix well.

Add steamed bok choy to the skillet and toss with the sauce until well coated.

If desired, top with toasted sesame seeds or crushed peanuts–it’s very tasty that way–but I like it just as well without.
This dish makes a complete meal when served with a rice or quinoa side.

Hope you like it! It’s well worth giving baby bok choy recipe a try.
Give this dish a go and let me know what you think, and bon appétit!

And for another delicious bok choy dish, try this Bok Choy Soup Recipe.

Thanks for checking out the recipe! If you enjoyed it, click some of the buttons below and share it.
I appreciate it!
–Chef Buck

Watermelon Salad Recipe –or how to save a sad melon

06/13/201909/18/2014 by Chef Buck

Watermelon Salad is simple to throw together and a tasty way to save a crappy melon. CG loves watermelon, but once in a while she brings home a dud that just doesn’t make the cut; so what does one do with an unsweet, flavorless melon? Turn it into a savory salad dish!

Watermelon Salad Recipe Ingredients:
6 cups crappy, unsweet, seedless WATERMELON
1-2 Tbsp fresh MINT (chopped)
¼ cup RED ONION (chopped)
¼ cup FETA CHEESE crumbles
½ cup toasted ALMOND SLIVERS

dressing:
¼ cup BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 Tbsp DIJON MUSTARD
1 Tbsp MAPLE SYRUP (or substitute honey)
1 clove GARLIC (minced)
SALT and PEPPER to taste

Watermelon Salad Directions:
This salad works best with a seedless melon–’cause it’s a salad–and no one wants to dig seeds out of a salad.
Wash your melon and cut away the rind. Slice the red flesh into hearty, but mouth-sized pieces. If it’s sweet–then you’re set! Chow down, because that’s what a melon is for! –but if it’s not sweet, if it’s a flavorless lump that sits in your mouth like play-doh, then don’t despair…it’s salad time.
First thing, make the dressing.
In a small bowl, combine the balsamic vinegar, olive oil, dijon mustard, maple syrup (or substitue honey), garlic, salt, and pepper. Mix together and set aside.
In a larger bowl combine cut watermelon pieces, mint, red onion, feta cheese, and almond slivers. I’ve suggested some ingredient measurements–but that’s just a loose guildeline, man. It’s a salad…follow your heart (and taste buds).
Add salad dressing to taste and toss.
Boom.
That’s it, dude.
Your crappy melon has been transformed into a delicious salad.

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

And for another tasty salad recipe, try this Black-eyed Pea Salad Recipe.

Bok Choy Recipe for Healthy Bok Choy Soup

06/13/201909/11/2014 by Chef Buck

This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and is sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to the larger size cabbages that I like to use for soups.

Bok Choy Recipe Ingredients

1 large BOK CHOY (rough chopped)
2 medium SWEET POTATOES (cubed)
1 medium ONION (chopped)
CHILI PEPPERS (to taste)
2 Tbsp GINGER (sliced, minced)
5-7 cloves GARLIC (chopped)
1 Tbsp CORIANDER POWDER
1 tsp MANGO POWDER
1 tsp LEMONGRASS POWDER (or fresh lemongrass)
1 can COCONUT MILK
½ cup fresh BASIL (chopped)
SALT and PEPPER to taste
WATER enough to cover ingredients

How to make Bok Choy Soup

If you need a nice soup pot for your kitchen, you can check here for current pricing for a soup pot on Amazon.

In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
Saute for a minute or two and then add in the coriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.

Add in sweet potatoes, skinned and cubed into ½ inch peices.
Add one 13.5 oz can of coconut milk and 1 can of water.
Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.

While pot simmers, separate the bok choy stalks from the leaves and wash well.
When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
Bring pot back to a simmer, cover and let cook for another 2 minutes.

Add salt and pepper to taste.
Stir in the bok choy leaves and cook for 1 minute.
Stir in the fresh chopped basil and remove from the heat.
And that’s it.

Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper. Give this bok choy recipe a try and let me know what you think, and bon appétit!

And for another Asian inspired dish, try this Spicy Chinese Eggplant Recipe.

Chinese Eggplant Recipe with Sweet Sauce

Thanks for checking the recipes out! Subscribe to our mailing list and never miss a new recipe video, we appreciate it.
–Chef Buck

Fried Quinoa Recipe — Quinoa Fried “Rice”

06/13/201909/02/2014 by Chef Buck

This fried quinoa recipe is a quick and tasty take on Chinese fried rice. Quinoa makes a great substitute for rice in many recipes, especially quinoa fried “rice”. Quinoa is a complete protein, which makes this dish a complete meal, even if you leave out the egg–which is an easy way to make this a vegetarian recipe. Of course you can go the other route and throw in a little diced pork chop or ham if you like, but I’m quite happy with just a couple scrambled eggs thrown in.

Fried Quinoa Recipe Ingredients:
1 cup QUINOA (before cooking)
1 cup PEAS
1 CARROT (diced)
4-6 GREEN ONIONS (chopped, tops separate)
3-5 cloves GARLIC (finely chopped)
2 Tbsp GINGER (finely chopped)
HOT PEPPERS (as desired, finely chopped)
2 EGGS (scrambled)
2-3 Tbsp OIL for sautéing
SOY SAUCE as desired
SESAME OIL 1-2 tsp
SALT and PEPPER to taste

Fried Quinoa Recipe Directions:
This is a great dish for leftover quinoa. The next time you’re making a pot of quinoa for another recipe, just make a little extra for this fried rice recipe knockoff! But if you don’t have any leftover
cooked quinoa handy, just prepare this quinoa a little ahead of time to give it time to cool down–this will keep the quinoa from easily overcooking and becoming mushy.

Quinoa is easy to prepare–just like rice, in fact! Rinse the quinoa if needed (many brands come pre-rinsed). In a pot, add 1 cup quinoa to 2 cups water. Bring the pot to a boil, reduce pot to a
simmer, and then cover and let cook 13 minutes (this will result in slightly al-dente quinoa, which is what you want for frying). Remove the quinoa from the heat and let sit for 10 minutes.
Then fluff with a fork and allow to cool completely (salt if desired).

For fried rice, I like to scramble my eggs first and then set aside. I Use two eggs for this recipe, but feel free to use 1, or 3, or none if you want a vegetarian fried quinoa. Whisk the eggs (add a
splash of milk if desired–makes scrambled eggs smoother). Heat oil in a skillet and quickly scramble eggs on med-high heat and then set aside for later.

In a large skillet, heat 2-3 Tbsp oil on medium.

Add raw, diced carrots (should be about pea size). Add chopped hot peppers, too–if desired. I like adding a little fresh red chili peppers for taste, but jalapenos would work just as well, or red
pepper flakes, or even just a little sriracha later, if desired–or no heat at all–it’s up to your tastes; follow your heart, but spicy food is good for you, right?

Sauté the carrot and peppers for a minute and then add the ginger, garlic, and chopped green onion bottoms (reserve the chopped tops for a flavorful garnish).

Continue sautéing another minute and then add in the quinoa. Stir fry until heated through, this won’t take very long.

Add sesame oil and peas. I like to use frozen peas (thawed), because they hold their texture better than canned peas. Stir until mixed. Add soy sauce to taste. Add fish sauce if desired. The
sauces will provide plenty of salt, but if you want a little black pepper, go ahead and throw that in now.

Mix up and then add the scrambled egg. Mix and fry for another minute and then remove from the heat.

That’s it.

This dish is ready pretty quick. Top the fried quinoa with chopped green onion, crushed peanuts, or both. Serve fried quinoa it’s own or with a veggie side (broccoli or bok choy or Thai eggplant
are nice).

Give this Fried Quinoa recipe a try and let me know what you think, and bon appétit!
And for more tasty quinoa dishes, check out my Quinoa Video Playlist.

Boiled Peanut Recipe – A Southern Tradition

04/26/202108/28/2014 by Chef Buck

This boiled peanut recipe is a southern tradition and a delicious mess. You can readily find boiled peanuts sold along roadsides throughout the Southern USA. Boiled peanuts are a messy treat–and a little bit of work to eat–they’re kinda like eating pistachios in a soggy shell (not taste-wise, just work-wise). I love ’em–I don’t make them, ’cause I’m too lazy–but I’m always happy to eat them when CG boils up a batch, especially if she’s digging them out of the shells for me.

Boiled Peanut Recipe Ingredients

3 lbs RAW “green” PEANUTS
½ cup SALT
optional:
BAY LEAVES
CHILI POWDER
GARLIC fresh or dried
HOT PEPPERS fresh or dried
HOT SAUCE
flavored BOULLION (broth)
…pretty much any seasoning that you like!

southern boiled peanuts — southern style boiled peanuts

How to make a Boiled Peanut Recipe

Ideally you want to use raw “green” peanuts. Green peanuts are not green, that just means they’re minimally processed–pretty much just out of the ground. Use green peanuts quickly, because they will not keep long and are prone to mold. Green peanuts are ideal because they will more quickly and most readily absorb the seasonings during the boil. You can use peanuts that have been dried in the shell, but don’t use roasted peanuts.

Wash and rinse the peanuts thoroughly, and then place them in a large pot and cover with plenty of water.

Place on the stovetop, cover and bring the pot to a boil, then reduce the heat to medium and allow the peanuts to cook for 2 hours. Add more water to the pot as needed. The peanuts should always be covered in plenty of water. At first the peanuts will float, but after time, the peanuts will sink.

After 2 hours, add seasonings (it’s in the latter part of the boil that the peanuts absorb the most flavor). Add salt, which is the primary ingredient–in fact salt is all you need; many folks JUST USE SALT–they’re plenty tasty that way, but we prefer to add other seasonings as well, which is generally called “cajun boiled peanuts”. For this batch we added several cloves of raw garlic, dried chili peppers, and ½ cup chili powder. But you can add whatever seasonings you like.

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.

Cover, and allow the peanuts to continue bubbling on medium heat for 30 more minutes.

After thirty minutes, remove the peanuts from the heat and allow to sit in the seasoned water until they reach the desired flavor, anywhere from 2-5 hours. The longer they sit cooling in the pot, the more seasoned they will become. Give them a try every half hour until you’re happy with the flavor.

They are a mess to eat, but delicious and addictive. Once you start eating them, it’s hard to stop–they will go quickly! If you have leftovers, just drain them and store them in the fridge in ziplock bags. You can also freeze them in ziplocks for longer storage.

Give this Boiled Peanut Recipe a try and let me know what you think, and bon appétit!

Thanks for watching! Click a button or two and share the dish if you like it.
And for another tasty southern style treat, try this Country Fried Steak Recipe.

Homemade Guacamole Classic Recipe

06/13/201906/23/2014 by Chef Buck

The guacamole you make at home from fresh ingredients will always be superior to store-bought guacamole–and it’s such a quick and easy dish to prepare!–so why wouldn’t you?

Classic Guacamole Recipe Ingredients

3 AVOCADO (ripe, pitted and skinned and diced)
1-2 Tbsp LIME JUICE (or sub lemon juice)
¼ cup ONION (chopped)
2 ROMA TOMATO (chopped)
1 clove GARLIC (minced)
1-2 Tbsp CILANTRO (chopped)
½ tsp CUMIN (optional)
dash of CAYENNE or HOT SAUCE as desired
½ tsp SALT …adjust to taste

How to make Homemade Guacamole

Choose ripe avocados!–an avocado is ripe if it’s soft (not too soft and not too firm–right in the middle) …a ripe avocado will give slightly when pressed. If it feels hard like a rock, then it’s not ripe…if it feels mushy, then it’s overripe. If the skin feels papery and dry (crackly)–then it’s too old. It’s not rocket science–just go through the avocados at the market and pick whichever one Goldilocks would pick.

Run a knife around the center of the avocado and pull it apart to reveal the pit. Remove the pit, cut the halves into quarters and peel away the skin. Dice the avocado and place in a bowl.
Quickly add the lime or lemon juice and toss well, coating the avocado–this will add a great flavor and more importantly keep the avocado from browning!

Add salt. If desired, add a little cumin, cayenne pepper, hot sauce for bite–but this is optional.

Mix the ingredients well and, with a fork, smash up the avocado–but not too much–the ideal guacamole is lumpy, not smooth.

Add chopped roma tomatoes, onion, cilantro, and garlic. Use fresh ingredients! –the key to a delicious guacamole is fresh ingredients.

Toss everything together and then cover and place the guacamole in the refrigerator until needed.

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

Guacamole is the perfect accompaniment for this fantastic Family Style Burrito recipe.

cauliflower pizza crust recipe — click pic for video recipe

If you’re new to home cooking, get a bunch of spices, pots and pans, and begin experimenting with different recipes. Cooking is a healthy hobby and skill that will save you money in the long run. Check out 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.

Best Burrito Recipe – Family Style

07/28/202406/03/2014 by Chef Buck

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!

Baked burrito recipe — 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!

Grease an oven safe baking dish. If you don’t have a good-sized dish, here are some current prices for Pyrex baking dishes on Amazon.

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!

And for another tasty Mexican inspired recipe, why not try the best Nachos Grande Recipe in the world.

nachos supreme — World’s Best Nachos Recipe

Thanks for Checking Out Our Burrito 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!

Edamame Brown Rice Recipe –A Great Vegetarian Dish

09/10/202302/13/2014 by Chef Buck

This edamame brown rice recipe is super flavorful, filling, a great side dish, and delicious hot or cold. If you buy frozen soy beans for this dish, make sure they are thawed before using –and shelled!– shelled edamame is called mukimame.

Edamame Brown Rice Recipe

2 inch GINGER, finely chopped
4-5 cloves GARLIC, finely chopped
16 oz bag MUKIMAME (shelled edamame)
¾ cup LONG-GRAIN BROWN RICE
2Tbsp fresh LIME JUICE
2 Tbsp RICE VINEGAR
2 tsp SOY SAUCE
2 tsp SESAME OIL
½-1 tsp SUGAR
3-4 GREEN ONIONS
5 Tbsp CILANTRO, chopped
2 Tbsp SESAME SEEDS, toasted
SALT and PEPPER to taste

How to make Make Edamame with Brown Rice

In a saucepan, heat olive oil over medium-high heat. Check current prices for a sauce pan on amazon.
Sauté ginger and garlic for 1-2 minutes until fragrant.
Remove garlic and ginger from pan and set aside (I’ve tried skipping this step, and just continued cooking the garlic and ginger along with the rice, but it’s not as flavorful, so it’s definitely worth setting the garlic and ginger aside to add to the dish later).
In same pan (without rinsing), bring 1½ cups lightly salted water to a boil. Add rice, reduce to a low simmer; cover and cook, 30 minutes.
After 30 minutes, stir in thawed, shelled edamame (mukimame!); cover and cook until rice is tender and mukimame is heated through, about 15 to 20 minutes.
In a small bowl, combine lime juice, vinegar, soy sauce, sesame oil, and sugar and stir until sugar is dissolved.
Remove rice and beans from the stove and add ginger, garlic, lime juice mixture, scallions, cilantro and sesame seeds.
Mix well and add additional salt and pepper as desired.

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

And for another great vegetarian dish, try this easy, awesome Quinoa Salad Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this edamame 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!

Home Fried Potatoes Crispy Breakfast Recipe

07/13/202111/21/2013 by Chef Buck

This crispy home fried potatoes recipe makes a tasty breakfast side. I use onion and hot pepper in this video/recipe, but a little added green bell pepper is nice, too.

Home Fried Potatoes Recipe Ingredients

1 large POTATO
2-3 Tbsp BACON FAT
1/3 cup ONION (finely chopped)
¼ cup GREEN BELL PEPPER (finely chopped, optional)
HOT PEPPER (to taste, finely chopped)
1 tsp SMOKED PAPRIKA
SALT and PEPPER to taste

How to Make Home Fried Potatoes

In a skillet, fry up 4-5 pieces of fatty bacon, this will give you enough grease to cook up your potatoes.
Peel your potato, which is something I hate to say, ’cause potato skin is so delicious, but the breakfast home fries I grew up with were peeled, so that’s how I gotta roll.
Dice your potato into dinky cubes; they don’t have to be exactly the same same, but mostly they do, so cut them as uniformly as possible.
Add your diced potato to the skillet of hot grease–and by hot, I mean that your potatoes start to sizzle and cook when they hit the pan–but not overly hot, ’cause it will take 20-25 minutes to cook these potatoes up just right. Medium-low heat is a good temp, keep the potatoes sizzling, they need to crisp on the outside, but they also need to cook through on the inside, otherwise you’ll end up with a bunch of crispy, raw potato; so go slow, amigo.
Mix your potatoes with the grease and spread them out in the skillet and let them brown for about 5 minutes.
Add finely chopped onion and hot peppers; if desired, also add a little finely chopped green bell pepper for taste and color…I usually do, but if I don’t have it on hand, it’s not the end of the world–it’s just breakfast, man.
Mix the ingredients well and spread out in the skillet and let cook another 5 minutes. If you don’t have a good pan, here are some current prices for cast iron skillets on Amazon.
Add paprika, stir and continue to cook for another 10 minutes, stirring occasionally, until the potatoes are cooked through and done to the desired crispness.
The key is to not cook the potatoes too fast.

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

And for a fancy pants breakfast dish, try this Baked Eggs Recipe.

Thanks for checking out the home fried potatoes 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!

Thanks for watching our recipe videos!

Spinach Salad Recipe with Pear and Cheese

04/07/202411/12/2013 by Chef Buck

This is the easiest, best spinach salad recipe in the world. We first had one of these spinach, pear, blue cheese, walnut, raspberry dressing salads years ago at a little tapas place in Key West, and we’ve been making them ever since–especially if we have a pear on the edge–the riper, softer, and juicier the pear, the better the salad is gonna taste.

What You need for the Best Spinach Salad

SPINACH
1 PEAR (ripe, diced)
WALNUTS (toasted) current WALNUT prices on Amazon
BLUE CHEESE (crumbled)
dressing:
2 Tbsp OLIVE OIL
1 Tbsp RASBERRY JAM
1 Tbsp VINEGAR
½ tsp ITALIAN SEASONING
SALT and PEPPER to taste

How to Make a Pear Spinach Salad

Crumble and spread your walnut pieces on a baking sheet and toast at 300 degrees F for 5-10 minutes until the nuts are toasted to your liking. Keep an eye on them–nuts are easy to over-toast and it’s usually worth setting a timer so they’re not forgotten.
While your nuts toast, throw together your salad dressing–basically and oil and vinegar dressing with a little jam added for flavor.

I make this dressing with all kinds of jams, but raspberry and strawberry are my favorites–although definitely give raspberry a try with this recipe. Combine your oil, vinegar, jam, salt, and Italian seasonings. Mix well. Taste and adjust as needed to your liking. A little sugar can be added if desired, but I usually find that the jam adds plenty of sweetness, plus the pear will add sweetness to the salad as well.

Toss the dressing with your spinach leaves until all are well-coated. Divide spinach into serving bowls. Chop pear into nice chunks and add to salad. An overly-ripe pear works best. Sprinkle the toasted walnuts over the salad, then sprinkle with blue cheese crumbles. Lots of blue cheese. Or less. I like blue cheese. There are no ratios with this salad. Check prices for WALNUTS on amazon

And that’s it. This is the best spinach salad in the world. So it is written, so it shall be done.
Give this Spinach Salad recipe a try and let me know what you think, and bon appétit!

For another tasty salad idea, try this Kale and Beet Dish!

Thanks for Checking Out Our Spinach Salad

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!

Baked Eggs Recipe with Spinach and Tomato

06/13/201911/04/2013 by Chef Buck

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)

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.
Saute until spinach is wilted.
Lightly grease an oven-safe dish. If you like the dishes I used in the video, you can check out current prices for au gratin baking dishes on Amazon.
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!

For another fancy pants breakfast dish, try this tasty Huevos Rancheros Recipe.

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

Broccoli Recipe – Best Blue Cheese Broccoli

06/13/201911/01/2013 by Chef Buck

Try this super-quick and awesome broccoli recipe. If you like blue cheese then you’ll love this dish, in fact, you’ll actually love broccoli if you only just liked it before …I know, kinda confusing, but trust me, this is a pretty damn tasty broccoli dish–and healthy, too. So make it.

Bad-ass Blue Cheese Broccoli Recipe Ingredients:
5 cups BROCCOLI FLORETS
¼ cup CARROT strings
2-3 oz BLUE CHEESE crumbled
¼ cup SUNFLOWER SEEDS (shelled and toasted)
SALT and PEPPER to taste

directions:
Toast the sunflower seeds (already shelled). This can be done quite quickly in a hot pan or skillet. Heat pan or skillet on medium/med-low heat; not too hot or seeds will burn. Add sunflower seeds and spread them into a single layer. Do not use any oil or spray in the pan. Stir the seeds in the skillet for a couple of minutes until they begin to brown, lightly browned is perfect; they’re easy to over-toast, so don’t leave them too long. It will only take 2 minutes on medium heat.
Remove seeds from heat and set aside.

Cover the bottom of a pot with about ¼ inch of water, just enough for steaming the broccoli and carrots. Add The broccoli florets to the pot and top with the carrot strings. Raise the heat, cover the pot, and allow the veggies to steam for approx. 5 minutes; ideally the florets will be cooked through, soft but not soggy!

Turn off the heat and drain any remaining water in the sink. Add salt, pepper, the toasted sunflower seeds, and 2-3 ounces of crumbled blue cheese.
Lightly toss ingredients together and serve while hot.
This dish is super-simple and amazingly delicious –as long as you like blue cheese.
Give this broccoli recipe a try and let me know what you think, and bon appétit!

And for another great veggie dish, try this tasty Beet Greens Recipe.

Pickled Daikon and Carrot Relish –Vietnamese Style

06/13/201910/22/2013 by Chef Buck

Vietnamese-style pickled daikon and carrot make a handy relish than can be used with salads, sandwiches, and all kinds of recipes. It’s a must have for making a banh mi sandiwich and I use it quite often as a salad topper and also dice it up to add to tuna, chicken, and quinoa salads. Keep a jar of pickled daikon and carrot in your fridge and experiment adding it to some of your favorite dishes.

Pickled Daikon and Carrot Ingredients:
2 cups cut DAIKON
2 Cups Cut CARROT
1-2 tsp SALT
¼ SUGAR
½ cup WATER (hot from tap)
½ cup VINEGAR

directions:
Daikon is a BIG radish. When buying, choose one that is firm–if the daikon has green tops attached, choose one without wilted leaves, but often the tops are not attached. The skin is thin and can be peeled off with a simple vegetable peeler. The same is true for carrots, although I generally leave the skin on the carrots, but follow your heart. Slice and cut the daikon and carrot into matchstick sizes and place into a bowl. Add salt to the bowl and mix well with the daikon and carrot so that the veggies are coated. This will draw water out of the vegetables and soften them. Set bowl aside.
In a smaller bowl, prepare the pickling solution. Combine warm tap water and sugar. Stir until dissolved and then add the vinegar. And that’s it!
In the larger bowl, the salt will have started drawing moisture from the daikon and carrot matchsticks. When they have softened enough, cram them into a storage container and add the pickling solution.
This pickled combo will keep in your fridge for 2-3 weeks. It’s a must have topping for Vietnamese banh mi sandwiches and works well in all kinds of sandwiches. Use this relish as a topping for salads or chop it up to incorporate in whatever dish you desire (it’s great in a coleslaw or quinoa salad).
Give this pickled daikon and carrot relish a try and let me know what you think, and bon appetit!

And if you wanna see this relish in action, check out this deconstruction of a Banh Mi Sandwich.

Kale Salad – Tips for Using Raw Kale Greens

06/13/201909/19/2013 by Chef Buck

Why eat raw kale salad? Kale is a so-called SUPERfood chock full of big-time nutrition and very fashionable in salad circles, so if you wanna be one of the cool kids, ya gotta eat it. If the Popeye franchise is ever re-booted, I’m sure our vegetable-friendly sailor will be shunning spinach and downing kale by the bunches–not that there’s anything wrong with spinach, but at the moment the kale lobby is a juggernaut.

Check out this video for tips on making a raw kale salad:

Kale Nutrition and Fun Facts

Kale belongs to the same family as cabbage, Brussels sprouts, and collards.
Kale is packed with antioxidants, which help neutralize harmful free radicals in the body.
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
In fact, Kale has more vitamin C than an orange.
Free Radicals are a thing scientists made up to sound smart.
Baked kale becomes crispy and can be substituted for potato chips.
Kale freezes well for future use.
Kale is a great addition to a soup.
Kale is believed to promote cell repair and may block the growth of cancer cells.

Wow…doesn’t that sound terrific? Who could pass up on that! Too bad kale doesn’t taste like a slice of coconut cream pie, but you can’t have everything. It is a tasty addition to a salad, though–and utilizing raw kale will insure the greatest health benefit from this leafy superfood.

Raw kale salad with olives, artichoke, red leaf lettuce, and a carrot/daikon slaw.

Prepare fresh foods at home and have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out 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.

Green is the way to go for a healthy lifestyle. Check out this simple recipe trick for Getting Raw Broccoli Into Your Diet.

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

Cook Chinese Eggplant Recipe with General Tso’s Sauce

06/13/201909/11/2013 by Chef Buck

Cook Chinese Eggplant for a terrific vegetarian meal that will not having you missing the meat. For this Chinese eggplant dish, I use a sauce similar to one I use making General Tso’s Chicken, so it’s a rich and filling eggplant dish, hearty and vegetarian at the same time.

ingredients to cook Chinese Eggplant Recipe

1½ lbs CHINESE EGGPLANT
4-6 Tbsp OLIVE OIL
3 cloves GARLIC (finely chopped)
1-2 RED CHILIES (thinly sliced)
½ cup whole CASHEW NUTS
1 bunch GREEN ONIONS
1 Tbsp SESAME OIL
sauce ingredients:
1/3 cup SOY SAUCE
2 Tbsp HOISIN SAUCE
1 tsp SESAME OIL
2 Tbsp RICE VINEGAR
2-3 Tbsp BROWN SUGAR
1 Tbsp GINGER (minced)
2 Tbsp CORN STARCH
1½ cups WATER

how to cook Chinese Eggplant Recipe with General Tso’s Sauce

In a small bowl, combine all of the sauce ingredients. The fresh minced ginger is optional, but if you love ginger, why not? I also use 2 heaping Tbsp of brown sugar, but you can use more or less sugar depending on how much sweet you like–but the sweet is good with this recipe. Mix the sauce ingredients well and then set aside.
Cut your Chinese eggplant. You should buy firm eggplant with glossy, unblemished skins. Cut into pieces approx. 2″ long and ½” wide.
In a skillet or wok, heat olive oil on med. high heat. When the oil is hot, add eggplant. Saute eggplant 5-7 minutes. The eggplant will soak up the oil, so add more oil as needed or desired. Saute until the eggplant colors and begins to soften and then remove eggplant from the skillet. In the same hot skillet, add sesame oil and heat. Add garlic, hot pepper, and cashew nuts (or sub peanuts). Saute for 1 minute or until garlic colors. Add sauce and green onion bottoms. Stir sauce slowly. Because of the added corn starch, the sauce will quickly heat through, darken, and thicken. When the sauce has thicken to a a gravy/syrup consistency, return the eggplant to the skillet. Mix well, then cover the skillet and allow to simmer until the eggplant has finished cooking, 3-5 minutes depending on the size of the eggplant pieces. Stir in green onion tops. Fresh chopped cilantro also adds an excellent taste and garnish.
And that’s a very tasty way to cook Chinese eggplant.
Serve with rice, or without rice…and enjoy.
And for a tasty General Tso’s Chicken Recipe, click the pic below.

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

Chorizo Recipe — Cazuela de Chorizo!

08/04/202309/09/2013 by Chef Buck

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

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!

If you don’t have a big skillet or pot, here’s a link to check out check out current prices for a BIG STEW POT on Amazon.

For another great stew idea, check out this vegetarian alternative, a Meatless Chili Recipe that even meat lovers will love.

Thanks for Watching our Chorizo Sausage 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!

Creamy Shrimp Curry Recipe –quick and easy with a yogurt sauce

06/13/201909/02/2013 by Chef Buck

Try this quick, creamy shrimp curry recipe for a change of taste. It’s super fast to prepare and kinda/sorta healthy–I usually serve this shrimp curry with rice and top with fresh chopped cilantro. Don’t be shy adding hot peppers, since the yogurt sauce and rice will absorb a lot of any heat added.

SHRIMP CURRY RECIPE
ingredients:
1 to 1½ lbs SHRIMP (peeled/deveined)
2-3 Tbsp OLIVE OIL
2 tsp MUSTARD SEEDS
2 chili peppers (chopped, or sub red pepper flakes)
1 cup plain Greek YOGURT
¼ tsp ground CINNAMON
¼ tsp ground CLOVE
½ tsp CARDAMOM
1½ tsp MANGO POWDER
2 tsp CORIANDER
½ tsp CORN STARCH
SALT to taste
CILANTRO (chopped)
serve w/ RICE

In a small bowl, combine Greek yogurt with cinnamon, clove, cardamom, mango powder, coriander, and corn starch. Mix ingredients well until the yogurt is smooth. Heat olive oil in a skillet and add mustard seeds and finely chopped peppers. Use as much or little pepper as you like–if you’ve got fresh peppers that’s great, but red pepper flakes make a decent substitute. After 1 minute, add yogurt sauce to the skillet. Stir well and bring to a light bubble and let simmer 2 minutes. Adjust stovetop temperature as needed. Add shrimp, already peeled and deveined. Mix with sauce and return skillet to a simmer. Let cook 4-5 minutes, stirring as needed, until shrimp are pink and done–try not to overcook your shrimp ’cause that’s sad.
Salt dish as desired and remove from heat. Garnish with fresh chopped cilantro and serve with rice. It’s best to cook your rice ahead of time, since this creamy shrimp curry takes very little time to prepare. Give it a try and let me know what you think, and bon appetit!

For another tasty shrimp dish, give SPICY FRIED SHRIMP a try.

Spicy Crispy Chickpea Recipe -great salad topping!

06/13/201906/06/2013 by Chef Buck

Here’s a quick, spicy chickpea recipe that makes a great salad topping and a so-so snack; it’s a lot easier on your teeth than baked chickpea snacks, which I find to be almost inedible (they tend to turn into tiny rocks).

ingredients:
15 oz can CHICKPEAS
2-3 Tbsp OLIVE OIL
½ tsp CURRY POWDER
½ tsp CUMIN
½ tsp PAPRIKA
dash CAYENNE PEPPER
SALT to taste

Rinse and drain a 15oz can of chickpeas (garbanzo beans). In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas–be sure that they are drained well, since water and hot oil definitely do not mix. Saute chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crispier they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice combo in the recipe works well, but experiment with whatever spices you have–and don’t be shy with the spices–spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Saute chickpeas and spices another 2-3 minutes and then remove from the heat.
Use them as a salad topping instead of croutons for a healthy crunch, or a just tasty snack, something to nibble on besides potato chips.
Enjoy!

Ever try Chickpea Curry(chana masala)? It’s a terrific Indian chickpea dish.

Edamame Recipe –Roasted Snack and Salad Topping

06/13/201905/07/2013 by Chef Buck

Try this roasted edamame recipe for a quick semi-healthy snack. The toasted Parmesan cheese will almost make you forget that you’re eating soybeans.

Roasted Edamame Recipe Ingredients:
10 oz frozen shelled EDAMAME (green soybeans)
1 Tbsp OLIVE OIL
1 tsp GARLIC POWDER (also add or substitute onion powder, chili powder)
SALT and PEPPER to taste
¼ cup shredded PARMESAN CHEESE

directions:
Preheat oven to 425 degrees F.
Mix frozen edamame beans (no need to thaw), olive oil, fresh-cracked black pepper, salt, garlic powder, and Parmesan cheese together in a large bowl. Try experimenting with different seasonings; substitute onion powder or chili powder for the garlic–or add them all–this is an easy snack food to change up for a little variety.
Spread mixture onto an ungreased baking sheet.
Place in oven and bake for 8-10 minutes and then remove from oven and stir. Spread edamame out again and cook another 8-10 minutes, until the cheese is toasted crispy and golden.
Add additional salt or garlic powder if desired.

Roasted edamame makes a great salad topping.

Eat as a quick snack–it is delicious hot out of the oven–or use as a topping for salads and whatnot.

Tastes great hot out of the oven--perfect for snacking. Try it as a movie treat instead of popcorn. — Tastes great hot out of the oven–perfect for snacking. Try it as a movie treat instead of popcorn.

Give this roasted edamame recipe a try and let me know what you think, and bon appetit!

And for another quick and healthy salad topper, try this Spicy Chickpea Recipe.

Roasted edamame or chickpeas are both great components in a salad. A super-flavorful and healthy salad ingredient is kale. It’s extremely versatile and can be eaten raw or cooked. Click on the video link below to discover some simple tips on using raw kale in your next salad.

avocado kale w/ chickpeas — raw avocado kale salad

Asparagus Recipe — Tangy Lemon Ginger Asparagus

06/13/201905/03/2013 by Chef Buck

Asparagus is one of those veggies you cook when you’re trying to impress–and this asparagus recipe will do the job. The lemon adds a nice zing while the whole fennel/mustard seeds add flavor and texture without overpowering the great taste of asparagus.

Asparagus Recipe Ingredients:
1½ lb. ASPARAGUS
1 small LEMON (zest and juice)
2 Tbsp OLIVE OIL
½ tsp FENNEL SEEDS
½ tsp MUSTARD SEEDS
3-4 cloves GARLIC (or more…go for it, dude)
1 inch GINGER (which should end up being between 1-2 Tbsp thinly sliced)
SALT and PEPPER to taste

When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking. Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking. Heat olive oil on medium heat in a skillet. When oil is hot, add mustard and fennel seeds and stir for 20-30 seconds–not long at all. Add garlic and ginger–a lot of ginger; I use about 1 inch, thinly sliced–about the size of a fish scale. Stir skillet 1 minute, lower heat if necessary.
Stir in asparagus. Add salt and pepper to taste. I like my asparagus to retain a bit of crunch–who likes mushy asparagus?–so this dish doesn’t take long to cook. Saute for about 4 minutes and the dish will be done. From the time you add the seeds to completion, the cooking time will only be about 5 minutes–of course you can extend the cooking time if YOU DO like softer asparagus (crazy!)–but everybody likes what they like, so namaste, man. About a minute before the dish is done, add the lemon zest. When the asparagus is crunchy or soft the way you like it, and you’re ready to get it off the heat, add the lemon juice, stir, and serve.
It’s a tasty asparagus dish and a perfect side for a nice steak (or whatever).
Give this asparagus recipe a try and let me know what you think, and bon appétit!

If you enjoy asparagus, you likely love this Brussels Sprouts Recipe.

Chinese Eggplant Recipe – healthy, low-fat dish

06/13/201904/17/2013 by Chef Buck

This Chinese eggplant recipe is awesome because it’s purple–not purple like a black eye–but purple like Barney the Dinosaur, which is nice.

Choose eggplants that are firm and have a glossy skin. The skin is thin and tasty, and Chinese eggplants have smaller seeds than the black, bowling ball eggplant you might be used to preparing. They’re a great ingredient for a stir-fry and can stand in for meat without being as awful as tofu. So give ’em a try.

What you need for this Chinese Eggplant Recipe

3 small CHINESE EGGPLANTS
3-4 Tbsp OLIVE OIL
5 cloves GARLIC (finely chopped)
1 inch GINGER (thinly sliced)
2 tsp MUSTARD SEEDS
1 Tbsp ground CORIANDER
1 bunch GREEN ONIONS (chopped)
1 JALEPENO or other hot pepper (sliced)
SALT to taste
— optional garnishes —
SOY SAUCE or CHILI GARLIC SAUCE

How to cook Chinese Eggplant

Heat oil in a skillet on medium high heat. If you need a nice skillet, you can check here for current pricing for a non-stick skillet on Amazon.

When oil is hot, add garlic and ginger. Add mustard seeds and coriander powder and sauté 2 minutes.

Add chopped green onion bottoms and reserve the chopped green onion tops for later. Add hot pepper and continue sautéing for a couple minutes.

Add sliced eggplant (with skin). Choose eggplants that are firm, glossy skinned, and heavy for their size. Slice into rounds no more than 1/4 inch thick. Add salt and stir eggplant. Stir for a few minutes.

Add water as needed, but not too much, the eggplant will release water as it cooks. Reduce heat, cover and cook 10-12 minutes, stiring as needed. The eggplant will be ready when it is soft, but not falling apart. Mix in green onion tops and remove from heat.

Add soy sauce or chili garlic sauce if desired. Serve as a main dish over pasta or rice (or on it’s own as a side dish). Give this Chinese eggplant recipe a try and let me know what you think, and bon appétit!

And for another Asian inspired recipe, try this Japanese-style Teriyaki Chicken Recipe.

chicken teriyaki recipe — teriyaki chicken recipe

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

Chef Buck and Chef Bill Shoot a Video and Cook Dinner

06/13/201904/17/2013 by Chef Buck

Chef Buck and Chef Bill do a lot of talking and a little cooking…here’s the video.

Best Stuffed Squash Recipe –looks fancy, tastes great!

06/13/201904/17/2013 by Chef Buck

This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.

Try out the recipe below and let me know what you think. Hope you like it!

Stuffed Squash Recipe Ingredients:

2 ACORN SQUASH (halved, seeds removed)
2 tsp OLIVE OIL
3 cloves GARLIC (minced)
1/2 inch fresh GINGER (minced)
1 CARROT (peeled and chopped)
1 cup GARBANZO BEANS (drained)
1/3 cup RAISINS (or dried currants)
1 tsp ground CUMIN
1/2 tsp ground CINNAMON
[1/4 tsp ground GINGER, if didn’t use fresh]
SALT and freshly GROUND PEPPER, to taste
1 cup BROTH
3/4 cup instant COUSCOUS
1/2 cup SLIVERED ALMONDS (toasted)
2-3 GREEN ONIONS (white and green parts, chopped)
1/2 golden delicious APPLE (cored and chopped)

How to Make Stuffed Squash:

Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that’s that.
Give this stuffed squash recipe a try and let me know what you think, and bon appétit!

Also, try this TERRIFIC SPAGHETTI SQUASH RECIPE!

Thanks for watching and sharing and subscribing, I appreciate it!

Cha Lua — Let’s Try Vietnamese Ham

04/26/202104/17/2013 by Chef Buck

Cha Lua, or Vietnamese ham, is a staple of the Vietnamese diet and often found on the table during Tét–the celebration of the New Year.

During a recent trip down to Little Saigon (on a bánh mi run), we randomly picked up a cha lua and brought it home to give it a try. It was pretty bland right out of the banana leaves, with a rubbery consistency–but these characteristics make it a pretty versatile ingredient in many dishes–much the same as tofu, but a meat version. I ended up slicing and marinating the ham in chili and soy sauce with curry and garlic powder and frying up the slices to make an awesome bánh mi burger–which was delicious; I will definitely be making again in the near future.

Take a look at the exceptionally delicious Bánh Mì Hamburger made with cha lua.

Take a look at a traditional Bánh Mì Sandwich.

Vegetarian Chili Recipe EVERYONE Will Love

06/13/201904/17/2013 by Chef Buck

Try this vegetarian chili recipe for folks who don’t like vegetarian chili!

It’s tatsy and easy to make, too; once you’ve chopped up the ingredients, you’re 90% done. Or at least 85% done. Give it a try and let me know what you think.

What You Need For This Vegetarian Chili Recipe

2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER, to taste
WATER as needed…add slowly

How To Make Vegetarian Chili

Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water–not too much–as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That’s it man. If you can make it a day ahead, then you’re lucky–chili aways taste best on the day after! But it’s good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips–or all three–it’s gonna be delicioso!
Give this vegetarian chili recipe a try and I bet you’re gonna love it–and it’s a healthy chili choice, too.
Bon appetit!

For more vegetarian comfort food, try this Gluten-Free Tofu Lasagna.

Thanks for checking this vegetarian chili recipe out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Scone Recipe — Pecan Maple Biscuit Treat

09/10/202304/17/2013 by Chef Buck

This is a delicious pecan maple scone recipe, but not a good idea for folks with sugar/carb addictions and questionable degrees of willpower…which is pretty much everyone.

The only reason I’m even putting this up is because The Devil assured me that if I did I would one day win an Oscar and live in a luxury beach house in Malibu (which IS going to happen ’cause I was smart enough to get the deal in writing).

Scone Recipe Ingredients

Scones:
2 cups FLOUR
1/2 cup SUGAR
1 Tbsp BAKING POWDER
1/2 tsp SALT
5 Tbsp BUTTER
1/2 cup PECANS (chopped)
1/4 cup RAISINS
1 cup SOUR CREAM
1/4 cup MAPLE SYRUP
1 tsp VANILLA

Icing for Scone Recipe

1 cup POWDERED SUGAR
splash of WATER
2 Tbsp MAPLE SYRUP

In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture (freezing the butter and grating it into the mix is an easy trick to get this done). Add pecans and raisins into the mix.

In a separate bowl, combine sour cream, vanilla, and 1/4 cup maple syrup. Whisk together until smooth.
Pour the sour cream mixture into the flour mix and gently turn for a few minutes until the flour begins to form into clumps. Most of the loose flour will adhere into these clumps, but it’s okay if all of it doesn’t.

On a sheet of parchment paper or floured surface, pour the contents of the bowl. Press the clumps together into a mound–it’ll want to brake apart somewhat, but that’s okay. Flatten the mix into a circular cookie shape about 1 inch thick and cut like a pizza into 8 slices. Check here for current pricing for parchment paper on Amazon.

Arrange onto a flat baking sheet and bake in a 400 degree F oven for 20-25 minutes, until baked through and golden brown.

While scones cool, add powdered sugar into a small bowl. Add 1-2 Tbsp of warm tap water–add water slowly and whisk into a syrup; be conservative, it’s easy to add too much water. Then whisk 2 Tbsp of maple syrup into the powdered sugar syrup. Why? I don’t know, just crazy.

Drizzle the syrup glaze over the scones and allow the icing to harden (approx 10-15 min).

And there you go…a very sweet and healthy-free combo of questionable ingredients combined to put on the pounds and take potentially vibrant years off of the back-end of your life.
But this scone recipe is delicious.
Enjoy, if possible.
I usually really like the first two, and then I begin to question my motivations.

For a less decadent, less lethal treat, try this Homemade Biscotti Recipe.

Thanks For Watching Our Scone Recipe!

Thanks for checking out our scones, 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!

Brussels Sprouts Recipe That Everyone Will Love

06/01/202004/17/2013 by Chef Buck

This is my absolute favorite Brussels Sprouts recipe. it’s super tasty, simple to make, and a healthy choice, too, so definitely give it a try.

Brussels Sprouts Recipe Ingredients

1½ lbs BRUSSELS SPROUTS
3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice …current prices online for Kitchen Zesters
½ cup WATER
SALT and PEPPER, to taste

How to Cook Brussels Sprouts

Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don’t be shy with the olive oil.
Add Brussels sprouts. They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.

Need a nice skillet? Check current prices for skillets on Amazon.

Give this Brussels Sprouts Recipe a try and let me know what you think, and if you’re still in the mood for foods that start with “B”, try this Beet Recipe.

Brussels Sprouts Fun Facts

89% of all children despise Brussels Sprouts.
3/4 of all convicted felons do not eat Brussels sprouts.
Albert Einstein considered the Brussels Sprout to be the most compact cabbage, relatively speaking.
Even children who dislike the taste of Brussels sprouts appreciate the vegetable for it’s “slingshotability”
Every U.S. president has loved Brussels sprouts and eaten them routinely.

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

Thanks for watching our recipe videos!

Tofu Lasagna Recipe — Gluten Free Edition

09/02/202404/17/2013 by Chef Buck

The only thing that sounds worse than a tofu lasagna recipe is a gluten-free tofu lasagna recipe. However, this recipe is actually pretty tasty, and still gluten-free.

Camera Girl whipped up this dish and it was damned tasty. I’m not ready to start driving the tofu train, but I am enjoying the ride.

Tofu Lasagna Recipe Ingredients

The sauce:
1 Tbsp OLIVE OIL
1/2 tsp RED PEPPER FLAKES (crushed)
1/2 large ONION (chopped)
3 cloves GARLIC (chopped)
15 oz can DICED TOMATOES
8 oz can TOMATO SAUCE
1 CARROT (chopped well)
1 stalk CELERY (chopped well)
2 tsp OREGANO
1/2 tsp BASIL
1 BAY LEAF
SALT & PEPPER, to taste
….or substitute 25 oz jar store-bought marinara sauce, but don’t do that :^(

The filling:
1 pkg gluten-free, rice LASAGNA NOODLES (you do not cook them prior to baking)
2 Tbsp extra-virgin OLIVE OIL
1/2 large ONION (chopped)
6 cloves GARLIC (minced)
16 ounce package EXTRA-FIRM, WATER-PACKED TOFU (not silken tofu)
3 cups fresh SPINACH (chopped)
1/2 cup PARMESAN CHEESE (shredded)
1/2 cup part-skim MOZZARELLA CHEESE (shredded)
2 Tbsp Kalamata OLIVES (finely chopped)
2 tsp dried OREGANO
1/2 tsp dried THYME
SALT & PEPPER, to taste

How to Make Tofu Lasagna

First thing, start making the sauce. Now, don’t buy pre-made sauce!–or do…maybe you’re busy, I don’t know.
Next, heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add carrot and celery and continue sauteing.
Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.

While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.

Spread half of the remaining sauce on bottom of 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon. Next, place a layer of lasagna noodles over sauce–if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.

Cover dish and bake in a 350 degree F oven for about an hour.
Remove from oven and allow to rest 10 minutes.

Give this tofu lasagna recipe a try and let me know what you think, and bon appetit!

If you like thinking outside of the box, try this vegetarian version of pulled pork Jackfruit BBQ Recipe

jackfruit pulled pork — Jackfruit BBQ is great over rice, on a sandwich, or all on its own.

Thanks for Trying Our Tofu Lasagna 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!

Baked Falafel Recipe – healthy and delicious

06/13/201904/17/2013 by Chef Buck

This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).

Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.

Baked Falafel Recipe Ingredients:
1 15oz can CHICKPEAS
1/4 cup CILANTRO
1/4 cup PARSLEY
1/4 cup ONION
2-3 cloves GARLIC
2 Tbsp OLIVE OIL
CAYENNE PEPPER, to taste
1 tsp CORIANDER
1 tsp CUMIN
1/4 tsp BAKING POWDER
1 Tbsp BREAD CRUMBS (or flour)
1 Tbsp LEMON JUICE
SALT, to taste
— Optional garnishes —
HUMMUS, YOGURT, VEGGIES, PITA SLICES

Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly.
(Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.)
Place on a flat baking sheet and lightly drizzle or brush with olive oil.
Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes).
Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich.
And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!

And if you wanna make your own hummus try this Easy Hummus Recipe.

Biscotti Recipe – Big Almond Biscotti

03/26/202104/17/2013 by Chef Buck

Wanna make some big biscotti? This twice-baked biscuit is an awesome accompaniment to your favorite hot beverage.

Biscotti is a twice-baked sweet biscuit that goes great with a hot cup of coffee or tea–it’s an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you’re drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this recipe, just a little rummy goodness.

Biscotti Recipe Ingredients

1 cup ALMOND SLICES
2 cups all-purpose FLOUR
3/4 cup SUGAR
1 teaspoon BAKING POWDER
1/8 teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
2 Tbsp RUM

How to Make Almond Biscotti Recipe

Preheat oven to 350 degrees F.
Toast almond slices–watch them, it only takes about 2 minutes to toast, just want a few to begin turning.
Combine flour, sugar, baking powder, salt then mix and set aside.
Whisk the eggs, rum and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.

Dough will be sticky at this point.
Scrape the dough out onto a parchment lined sheet pan.
Quickly shape with wooden spoon into a long flat loaf.

Bake about 30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.

Slice loaf into 1/2″ to 1″ wide slices.
Lay the slices cut side down on the baking sheet and bake another 15-20 minutes.
Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack.
Cool completely before storing.
And that’s it, man. Serve them up with some coffee or hot tea and you’ll feel
like a real fancy-pants Italian lawyer.
Give this big biscotti recipe a try and let me know what you think, and bon appetit!

And for another tasty breakfast treat, try this Deadly Scone Recipe.

Spicy Spanish Spaghetti Squash Recipe w/ Sausage

06/13/201904/17/2013 by Chef Buck

Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix.

When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds–this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh.

Ingredients:
1 SPAGHETTI SQUASH
4-5oz Spanish style CHORIZO (diced)
1 lg ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1/2 cup PARMESAN or ASIAGO CHEESE (shredded)
1/2 cup CILANTRO (chopped)
2 Tbsp OLIVE OIL
SALT and PEPPER, to taste

Preheat oven to 350 degrees F.
Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh.
In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don’t need a lot of seasoning for this dish–the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands…which is why it’s called what it’s called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It’s a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you’ll have a more than enough.
Enjoy!

And try this delicious vegetarian Mediterranean-Style Spaghetti Squash Recipe

Chana Masala Recipe w/ Quinoa -a High-Protein Meal

06/13/201904/17/2013 by Chef Buck

A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.

Ingredients:
15oz can CHICKPEAS
15oz can DICED TOMATOES
1 lg ONION (chopped)
½ cup QUINOA
1 HOT PEPPER (finely chopped)
4-5 cloves GARLIC (finely chopped)
½ cup CILANTRO (chopped)
1 tsp CUMIN SEEDS
1 tsp CUMIN
1 tsp CORIANDER
½ tsp CHILI POWDER
½ tsp TURMERIC
1 tsp GARAM MASALA
2 Tbsp OLIVE OIL
1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.)
SALT and PEPPER, to taste
1½ cups WATER
Check out current prices for Indian Spices on Amazon.

In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes.
Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix.
Add quinoa and diced tomatoes.
Stir and allow skillet to come to a simmer.
Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring).
After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish.
Stir in the chopped cilantro.
And that’s it. Chana Masala with a quinoa twist.
Hope you like it.

And for another tasty Indian inspired dish, try this Eggplant Curry Recipe.

Jalapeno Poppers Recipe on the Stove Top

06/13/201904/16/2013 by Chef Buck

This is a kick-ass Jalapeno Poppers Recipe! Follow along with Chef Buck and he’ll show you how to whip up this tasty popper dish right on the stove top.

Jalapeno Poppers Recipe Ingredients

6-8 JALAPENO PEPPERS
4oz CREAM CHEESE
2 ONIONS (chopped)
1-2 tsp CUMIN
HERBS e.g. cilantro, dill, cilantro, to taste (minced)
SALT, to taste
¼ cup BREAD CRUMBS
2-3 Tbsp OLIVE OIL

How to Make Stove Top Jalapeno Poppers

Remove cream cheese from fridge to soften (about 30 min. early).
Slice off pepper tops and de-seed (a hand peeler makes this easy).
Mix cream cheese, herbs, cumin, and salt together.
Stuff peppers with cream cheese mixture. Dab the ends of the peppers into the bread crumbs to help seal the cream cheese inside.
Heat olive oil in skillet to med heat.
Add chopped onions (also add chopped red bell peppers if desired).
Gently add stuffed jalapenos to the skillet.
Stir onions and turn the peppers gently to cook on all sides. Some cream cheese may leak out, but it only makes the dish taste better.
Cook 10-15 minutes until peppers are sauteed to liking.
Give this jalapeno poppers recipe a go and let me know what you think, and bon appetit!

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

Thanks for watching! Click a button or two and share the dish if you like it.
And for another tasty treat, Try this semi-healthy Baked Onion Rings Recipe.

Salmon Cake Recipe Quick and Easy

05/27/202004/16/2013 by Chef Buck

Can you get a fancy-pants dinner out of a can of cheap pink salmon? Sure you can! This salmon cake recipe is easy to make and ready any time you like by using convenient canned salmon from the cupboard. Mmmmmm, I likes me some salmon cakes!

Salmon Cake Recipe Ingredients:
Patties:
1 can PINK SALMON (or red salmon, if you’re feeling luxurious)
1 large EGG
1/4 cup ONION (diced)
1/4 cup RED PEPPER (diced)
BLACK PEPPER, to taste
CREOLE PEPPER, to taste
GARLIC POWDER, to taste

Sauce (optional):
CREOLE MUSTARD (or any kind of fancy-pants mustard…check online prices)
YOGURT (plain Greek-style)
DILL WEED
LEMON JUICE (optional)

For the cakes, mix ingredients and shape into cakes. Fry in oil –I usually use extra light olive oil, but any will do. Cook on medium heat 4-5 minutes each side until golden brown). Allow the cakes to cook well on one side before you turn, this will keep them from falling apart.
If you are making the sauce, mix ingredients to taste. I tend to go a little ‘mustardy’. Also, you might try adding a little lemon juice to the sauce.
Give this salmon cake recipe a try and let me know what you think. Check current prices for canned salmon online.

And for another tasty, nutrition-packed fish recipe, try Mackerel Stew.

Thanks for checking out our salmon cake 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 recipe videos!

Maki Sushi – Step-by-Step How to Make Sushi

04/26/202104/16/2013 by Chef Buck

Maki sushi is my favorite sushi (makizushi), or sushi wrapped in dried seaweed (nori). Check out the video for step-by-step instructions on how to make sushi quick and easy.

Maki sushi is one of the healthiest and most entertaining foods you can put on the table…and pretty easy to prepare. You will need a SUSHI ROLLER to easily make this recipe. They are available at many supermarkets, most health food stores and every Asian market. You can get one for around $2 to $4.

Maki Sushi Ingredients:
6 to 7 NORI (dried seaweed sheets)
2 cups RICE (do not use long grain rice! Japanese sushi rice can be used, but I prefer short-grain brown rice.)
1/2 cup VINEGAR (apple cider or rice)
SALT (to taste, I use very little)
Assortment of SLICED VEGETABLES, FISH, etc
Feel free to experiment with your choices. I generally use a mix of the following: AVOCADO, CUCUMBER, CARROT, GREEN ONIONS, RED PEPPERS, SALMON (I buy 3oz pre-packaged smoked salmon for convenience, since I use so little). I’ve also used SHRIMP, CRAB, CREAM CHEESE and ASPARAGUS (lightly steamed). Mix and match and find combos you enjoy. I find that I almost always use avocado.
Desired condiments e.g. SOY SAUCE, WASABI, PICKED GINGER SLICES
Optional: I like to sprinkle TOASTED SESAME SEEDS over my finished sushi—it adds a great taste and looks nice, too.

Prepare rice according to directions. Remove from stove and add vinegar. Gently mix and set aside to cool. Slice desired ingredients for filling. For a full dinner for two, I generally use 6-7 nori. Place nori shiny side down on your sushi roller. When rice is cool, spread desired amount over nori. I like heaps of rice in my maki sushi, approx. ¾ to1 cup. Spread so that the rice covers the nori leaving ¼ inch on the two sides and on the end closest to you. Leave 1 inch open on the far end of the seaweed sheet. Pull the nori flush with the back end of the roller. Lay the sliced fillings across the rice and, holding the ingredients in check with your fingers, use the roller to roll the seaweed over the ingredients and then press gently along the top and sides. The seaweed should form a nice wrap around the ingredients. Pull the seaweed roll to the back of the roller and roll forward once more until the nori is shaped entirely around the fillings. Use a sharp knife to slice into sushi, and wipe the knife frequently for a cleaner cut. I usually get 6-7 pieces per roll.
After I plate my sushi, I sprinkle lightly with toasted sesame seeds (optional) and serve with wasabi, soy sauce, plum sauce, and pickled ginger slices.
It’s an amazingly easy dish to prepare and a great way to impress a date or get yourself out of the doghouse (if you’re at that stage in your relationship). It kicks ass at parties and your friends will think you are more hip than you probably are –but only if you USE CHOPSTICKS!!!

For a great maki sushi recipe side, try a Calamari Salad Recipe.

Waldorf Salad Recipe

06/13/201902/21/2013 by Chef Buck

Chef Buck is back with a fancy, but easy waldorf salad recipe.

Ingredients:

1 cup diced CELERY
1-2 cups diced APPLES
½ cup chopped WALNUTS or PECANS
¾ cup MAYONNAISE
Optional: PICKLE, for redneck version

Mix and serve on lettuce bed.

Hell…it doesn’t get any easier than that.

Bon appetite!

Easy Shrimp Linguine Recipe

06/13/201902/20/2013 by Chef Buck

A quick and tasty shrimp pasta dinner recipe for two!

Shrimp LinguineIngredients:

1 pound SHRIMP (20-30, peeled and deveined)
8oz LINGUINE (about ½ box)
1-2 cups BROCCOLI florets (or substitute ½ cup PARSLEY if you’re not into broccoli)
6-8 GARLIC cloves (minced)
½ large ONION (finely chopped)
½ stick BUTTER
3-5 Tbsp OLIVE OIL
SALT to taste
(add OREGANO or ITALIAN HERBS if desired–I like just the extra garlicky taste)
serve with PARMESAN CHEESE

Shrimp Linguine Directions

Prep your ingredients first, then get your pasta cooking. I like to add a Tbsp of olive oil to my pasta water as well as a 2-4 tsp salt. Cook the pasta according to the package directions and whatever firmness you desire. I’m using whole grain wheat linguine for this recipe, which takes about 12 minutes to cook–a bit longer than most linguine. The cooking time for the skillet ingredients should be around 7-9 minutes, so try to time your pasta to finish with the shrimp–overcooked shrimp is rubbery and overcooked pasta is mushy, so timing is everything!!!

In your skillet, heat 2 Tbsp olive oil and 1/4 butter on medium heat. When hot, add garlic and cook for 1 minute. Add onions and continue to cook a couple more minutes. Add broccoli florets, and add more butter and oil as needed. If you don’t want to add broccoli, substitute 1/2 cup chopped parsley instead. Sauté florets, garlic, and onions another 2 minutes and then add shrimp. Throw in some Italian herbs if you want to get all herby.

The shrimp will be done when they turn pink–don’t overcook or they’ll turn rubbery!! Remove the cooked pasta from water and add directly to the skillet. Don’t drain or strain the pasta!!–you’re just throwing away good flavor. Add the remainder of your original 1/2 stick butter. Mix pasta and ingredients. Add some pasta water to the mix (about 1/2 cup or so). I find that the salt in the water and butter is plenty for me, but salt a little more if desired. Remove the skillet from the heat and serve. Fresh Parmesan cheese and toasted garlic bread are nice accompaniments!! Maybe some wine?
Bon appétit!

Cornish Hen Recipe – Easy One-Pot Meal

05/19/202002/20/2013 by Chef Buck

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.
Lightly oil a baking dish and place the hen halves skin side up. Check current prices for a baking dish on Amazon.
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

Thanks for watching our recipe videos!

Sausage Tomato Pie Recipe

06/13/201902/20/2013 by Chef Buck

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.

Bon appétit!

Asian Jicama Salad Recipe

06/13/201902/20/2013 by Chef Buck

Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.

Ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ cup SESAME SEEDS (toasted)
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp SESAME OIL
1-2 Tbsp WATER

Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.

In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.

Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.

Bon Appétit!

Fried Shrimp Recipe with spicy tempura

05/31/202402/20/2013 by Chef Buck

I love a tasty fried shrimp recipe, and “tempura” is just a fancy pants word for “fried”. This dish is a knock-off of a dish I love to order at a Chinese restaurant when I’m down in Tampa, but since I don’t live in Tampa, I had to figure out how to make this fried shrimp recipe for myself—and I’ve done it!

The key is cilantro, and lots of it—also lots of garlic and a little hot pepper, too! Be sure to use a non-stick pan to cook up the spicy pepper mix, otherwise you’ll be setting yourself up for a headache and burned garlic!

What you need for Spicy Fried Shrimp

1 lb SHRIMP (peeled and deveined, tail on)
1 bunch CILANTRO (1 to 2 cups chopped)
10-12 cloves GARLIC (chopped)
1 or 2 hot PEPPERS (chopped)
1/2 cup GREEN ONION (chopped)
1 tsp RED PEPPER FLAKES (or two tsp!—optional)
1 cup ALL PURPOSE FLOUR
1 EGG
1 cup ice-cold WATER
frying OIL
SALT (to taste)

How to make Spicy Fried Shrimp

Chop up 1 bunch of cilantro, stems AND leaves.
Chop 2 green onions and dice peppers, I like to use 2 green chili peppers, but use whatever peppers you like depending on how much heat you want in the dish.
Chop 10-12 cloves of garlic.
Heat a non-stick skillet with 2 Tbsp of oil—definitely use a non-stick skillet! If you don’t have a decent skillet, here’s a link to check out some current skillet prices on Amazon.
Add peppers to skillet and allow to cook 1 minute, then add garlic and red pepper flakes (adjust pepper flakes to taste).
Cook for 1 minute and then add green onions. Be sure to keep ingredients stirring, reduce heat as necessary to prevent garlic from burning.
As garlic browns, add the cilantro and continue to stir ingredients, cooking out the moisture. It’s okay if the garlic browns well, as long as it’s not burned; the dryer the ingredients get the better. Cook the ingredients down and then remove the skillet from the heat and set aside.
Heat up the oil for the shrimp.
While the oil heats, prepare the tempura batter. It’s best not to prepare the batter ahead of time. In a bowl, beat 1 egg, add 1 cup of ice-cold water, then add 1 cup of all purpose flour.
Mix together into a thin batter, but don’t over mix—it’s okay if there are some lumps.
Test the batter in the frying oil; the batter will sizzle and float if it is ready.
Use peeled and deveined shrimp with the tail still attached—the tail makes a perfect handle.
Dip shrimp in batter and then shake off the excess.
Lay shrimp in the hot oil and cook 3-4 minutes, turning once. DO NOT cook too many shrimp at the same time because they will stick together and not crisp and brown evenly.
When the shrimp are golden, remove from oil and drain on a paper towel (the 1st batch I put into the pepper mix to drain).
When all the shrimp are fried, add them to the pepper mix and return the skillet to the burner on low heat.
Salt to taste and toss the shrimp GENTLY and thoroughly with the spice mix.
Remove from heat and serve immediately.

I like to serve this dish with sticky rice and a sautéed green, something like cabbage or bok choy. Give fried shrimp recipe a try a let me know what you think, and bon appétit!

If you want another tasty shrimp idea, one of my favorite is this fancy Shrimp Pancake Recipe.

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

Thanks for Watching our Shrimp 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!

Chocolate Candy Recipe – Quick Party Treats

06/13/201902/20/2013 by Chef Buck

This is a quick chocolate candy recipe treat idea for lazy hosts and lazier guests. Need to provide a tasty dish for a party, but don’t have the time? Need it to look homemade even though you don’t want to actually make anything? If you’re going to a party or having a party, this is an easy dish to whip together with almost zero effort. The most annoying part is unwrapping the candies.

To make this chocolate candy recipe you will need:
MINI PRETZELS
MINI PEANUT BUTTER CUPS
CHOCOLATE CARAMELS (we use Rolos)
PECAN HALVES

Preheat oven to 300 degrees Fahrenheit.
Arrange pretzels on a baking sheet (putting wax paper underneath will make cleanup a breeze). Top each pretzel with a peanut butter cup or chocolate caramel (if it was just me, I’d use only peanut butter cups, but Camera Girl likes the caramels, and it makes for a better variety if you’re making the dish for guests). Place baking sheet in oven for 4 minutes to soften chocolates. Remove baking sheet from oven and top softened chocolates with pecan halves. For variety, top some of the chocolates with pretzels. Allow chocolate to cool before removing treats from baking sheet.
That’s it! Pretzels, chocolate, and nuts…who doesn’t like that? It’s easy peezey and a great treat to serve when you don’t feel like making a fuss.
So give this quick chocolate candy recipe treat a try and let me know what you think, and…
Bon appétit!

(I like pretzels on the bottom and top with a peanut butter cup in between. Camera girl likes the pretzel on the bottom with pecan half on top and a chocolate caramel in between; she says it’s like one of those “turtle” candies. Pecans are okay, but they’re too expensive…pretzels and peanut butter cups are all you really need, but get the rest if you’re tryin’ to be fancy pants.)

And for another yummy dessert, try these Caramel Oatmeal Squares.

Linguine with Clam Sauce Recipe – White Sauce

09/21/202202/20/2013 by Chef Buck

Throw together a quick linguine with clam sauce recipe. This dish is super flavorful and very easy to prepare. Give it a try–everyone will love you!

Linguine with White Clam Sauce Ingredients

1 pkg LINGUINE (about 13oz)
3 cans chopped CLAMS (approx. 20 oz., drain and reserve liquid)
½ stick BUTTER
½ cup OLIVE OIL
½ cup ONIONS (chopped)
4-6 cloves GARLIC (finely chopped)
1 cup WHITE WINE (dry, not sweet)
½ qt CHICKEN BROTH
RED PEPPER FLAKES to taste (2-3 tsp is what I use)
1 tsp dried OREGANO
1 tsp BLACK PEPPER
1 Tbsp PARSLEY (fresh chopped or dried)
¾ to 1 cup PARMESAN CHEESE (grated)

How to make Linguine with Clam Sauce

Open canned clams and separate liquid from clams. Check current prices for canned chopped clams on Amazon.
Heat a large skillet on medium and begin melting butter, add olive oil.
When all is melted, add onion and garlic. Cook until garlic begins to color, mind cooking temperature to avoid burning (lower temp if needed).
Add white wine and simmer 5-10 minutes to reduce.
Add chicken broth, clam juice reserved from cans (an additional 8oz bottle of clam juice can also be added, if extra clamminess is desired). Add red pepper flakes, oregano, parsley, and black pepper.
Reduce heat to low and simmer for 20 minutes.
While sauce is simmering, prepare linguine according to package directions.
After sauce has cooked for 20 minutes, stir in clams and turn off heat.
Add linguine noodles to sauce (don’t drain and rinse noodles, just take them right from the pot and mix them with the sauce).
Stir in the grated Parmesan cheese and serve. If desired, top with fresh parsley to add a little color.

And toast up some garlic bread, too.
Give this linguine with clam sauce recipe a try and let me know what you think, and bon appétit!

For another seafood dish, checkout this delicious Seafood Stew Recipe.

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Best Seafood Pancake Recipe — Korean Haemul Pajeon

06/13/201902/20/2013 by Chef Buck

Try out this seafood pancake recipe, haemul pajeon! It’s a tasty Korean twist on a pancake, and pretty damn tasty. A pancake for dinner is a good idea as long as it’s a cool pancake, and seafood is always a good idea.

What You Need For This Seafood Pancake Recipe

Pancake:
6 oz SEAFOOD (shrimp, scallops, squid, etc.)
5-6 GREEN ONIONS (cut into 1” lengths)
1 tsp HOT PEPPER (finely chopped)
½ cup ALL PURPOSE FLOUR
½ cup cold WATER
1 EGG (beaten)
2-3 Tbsp cooking OIL
Sauce:
2 Tbsp SOY SAUCE
1 Tbsp RICE VINEGAR
1 tsp SESAME SEEDS
–optional 1 tsp HOT SAUCE (chili garlic, pepper sauce, etc.)

How To Make A Seafood Pancake

Mix sauce ingredients in a small dish and set aside.
Cut green onions in half and then lengthwise, then cut into 1” pieces. Finely chop 1 tsp of hot red pepper—a hot green pepper will do—but a red pepper makes the dish look yummier (also, add a little red bell pepper for color, if desired).
Chop seafood (seafood is ideal for this dish because it cooks quickly—use shrimp, squid, scallops, clams, etc.).
In a bowl, mix flour with cold water. Mix well until a thin batter is formed (add a drop more water if needed—the batter should be thin enough to coat the veggies and seafood thoroughly and spread evenly when poured into the skillet).
Add onions, peppers, and seafood to the batter and mix well.
Heat a skillet on medium high heat and add oil. When oil is heated, add batter and spread evenly. Cook for 4-6 minutes until the edges of the cake begin to brown—but before the edges brown, add 1 well-beaten egg to the top of the cake (tip: shake the skillet to spread the egg evenly over the cake). When the cake has cooked to a light brown on one side, turn and cook approx. 2 minutes on the other side (it won’t take long—be mindful to not burn the egg, but a light crispness makes this dish delicious)
Remove and serve immediately with the dipping sauce.
Give this seafood pancake recipe a try and let me know what you think, and bon appétit!

For another awesome and easy seafood dish, try this Seafood Stew Recipe.

Thanks for checking out the seafood pancake recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

Deviled Egg Recipe – Indian Style with Curry

04/26/202102/20/2013 by Chef Buck

This deviled egg recipe is a tasty treat, and preparing eggs with Indian inspired spices will make a nice change from the average awesomeness of a traditional deviled egg recipe.

Deviled Egg Recipe Ingredients

6 EGGS
2-3 Tbsp MAYONNAISE
1 clove GARLIC (finely chopped)
¼ tsp CUMIN SEEDS
OLIVE OIL (1-2 tsp)
SALT and PEPPER (to taste)
CURRY POWDER (to taste)

How to Make Deviled Eggs

Boil and peel 6 eggs.
You can boil them perfectly, if you boil them this way: (Overly-long egg boiling description follows)
Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling. Fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well.
Prepare the eggs in a pot large enough to keep them from jostling together and cracking. Heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered and there is an extra 1 inch of water above the eggs. Add a pinch of salt. (Some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil.
As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes.
After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed.
When eggs have cooled, peel them under the water in the pot. (Peeling them under running water is kind of a waste of water, so why do dat?)
Okay. Now you’ve got 6 boiled and peeled eggs.

Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. And one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste.
In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly.
Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!)
Which brings us back to the egg white.
Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish.
Sprinkle as desired with curry powder (or substitute cumin powder).

Thanks for watching! Share this post, comment, and make eggs for dinner, dude.

For another tasty appetizer recipe, try Asian-Style Spring Rolls w/ Sauce.

Kale Recipe -Ginger Stir-fry w/ Tahini Sauce

06/13/201902/20/2013 by Chef Buck

Try this easy stir-fry kale recipe. Kale is a cool cabbage that kicks broccoli’s ass (or at least in this recipe it does).

Kale Recipe Ingredients:
1 bunch KALE
1 inch piece fresh GINGER
1 medium ONION (cut into slices)
½ cup CARROT (thin cut or string cut)
1 hot PEPPER (finely chopped, optional)
1 Tbsp SESAME OIL
SALT (to taste)
1 Tbsp TAHINI
3-4 Tbsp SOY SAUCE

Divide a 1” piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside.
Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice).
Give this healthy kale Recipe a try and let me know what you think, and…
Bon appétit!

Kale Fun Facts:
Kale belongs to the same family as cabbage, Brussels sprouts, and collards.
Kale is packed with antioxidants, which help neutralize harmful free radicals in the body.
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
Free Radicals are something scientists made up to sound smart.

Want more kale recipe ideas? Try this Kale and Beet Superfood salad Recipe.

Spaghetti Carbonara Recipe w/ Chef Buck

09/21/202202/20/2013 by 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!

Want to try another fantastic pasta dish? Watch Chef Buck cook this Linguine w/ Clam Sauce Recipe.

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

Spring Rolls with Peanut Dipping Sauce

04/26/202102/20/2013 by Chef Buck

Spring rolls are a nice appetizer when you go out to eat at a fancy-pants restaurant, and they’re just as nice when you eat them at home, and they’re easy to make. Briefly wetting the rice paper and placing it on a damp towel makes the delicate rice paper easier to handle. The rice paper softens while you place your filling–makes the process much easier–definitely give this technique a try!

All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens quickly when wet. Despite its initial “plasticky” appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.

What You Need to make Spring Rolls

Rice Paper and
Whatever the hell you wanna roll up in the rice paper.
Here are a few options I like to use:
cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on…
there’s no end to what you can use.

How to Make a Fresh Spring Roll

Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny.
Wet the rice paper with warm tap water. Just a few seconds under a warm tap is plenty. Place the rice paper on a damp towel and gently press down. The rice paper will quickly soften and become pliable. Arrange your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. Using basil or lettuce or cabbage leaves as your base ingredient will make the rolls structurally sound and easier to roll. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:

Peanut Dipping Sauce:
1 Tbsp Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil

Chili Dipping Sauce:
2 Tbsp Chili-Garlic sauce
2 Tbsp Soy Sauce
1 tsp Sesame Seeds

And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go.
Alright, that’s enough blabbing.
Give these spring rolls a try and bon appétit!

For another delicious Asian inspired dish, try a Seafood Pancake Recipe.

Seafood Stew Recipe for Winners

06/13/201902/20/2013 by Chef Buck

A simple and delicious seafood stew recipe for winners*.
*also appropriate for non-winners

Seafood Stew Recipe Ingredients

1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

How to make this Seafood Stew

Heat olive oil on medium heat and add onion and celery and hot pepper.
Give these ingredients a minute head start and then add the garlic and salt.

Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste.

Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.

Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.

After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.

It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try.

Bon appétit!

Hey!!! ….what about a Beef Stew Recipe?

Thanks for checking the seafood stew recipe out! Click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Baked Chicken Recipe better than fried chicken

05/19/202002/20/2013 by Chef Buck

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.

And when you’re tired of chicken, try this Juicy Pork Loin Recipe.

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!

Lentil Soup Recipe with Ginger

06/13/201902/20/2013 by Chef Buck

A lentil soup recipe! Doesn’t that sound like all of your dreams are coming true? Pick up some brightly colored lentils and give this lentil soup recipe a try.

What you Need for this Lentil Soup Recipe:

1 ½ cups LENTILS
5-6 cups WATER (or ½ water ½ broth)
1 large ONION (finely chopped)
2 Tbsp fresh GINGER (finely chopped)
1 hot PEPPER (finely chopped)
2 Tbsp OLIVE OIL
1 tsp CUMIN SEEDS
½ tsp TUMERIC POWDER
1 tsp CORIANDER POWDER
1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced)
SALT and BLACK PEPPER to taste
CILANTRO LEAVES for garnish (coriander leaves)

How to Make the Soup:

If you need a nice soup pot for your kitchen, you can check here for current pricing for a soup pot on Amazon.

In a large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent.
Now, add ginger, coriander, and turmeric and continue mixing ingredients over medium heat.
Add tomatoes, mix, and cook with ingredients for 2 minutes.
Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference.
Add water, or a combination of water/broth.
Next, bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes.
After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you don’t want your soup to be too thin. Cover pot loosely and continue cooking another 15-20 minutes.

Final Steps:

When the lentils are soft and completely cooked, lightly blend the soup to add a creamy consistency. A hand-held stick blender works great—a few quick pulses and voilà! If a stick blender is not handy (rim shot), simply remove a few cups of the soup to a table top blender, smooth, and return to the pot. This step isn’t necessary, but do it; just do it.
If the soup is thinner than you like, continue to simmer briefly—but remember, the lentils, like rice, will continue to absorb water and thicken the soup on their own.
Garnish with cilantro (coriander leaves) and serve with French bread for optimal taste satisfaction.

Keep Coming Back To See What’s New!

Bon appétit!

And, if you like bread with your soup, you might love trying this Fancy Egg Bread Recipe, it’s one of my favorites.

Thanks for checking the recipes out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Calamari Salad Recipe …easy squid dish!

06/13/201902/20/2013 by Chef Buck

Calamari salad makes a great addition to any potluck! Also, Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.

What you need for a Calamari Salad

1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)

How to make Calamari Salad

Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.

Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).

In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.

Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.

Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.

Wanna try squid in another dish? One of my favorite uses for calamari is in a Seafood Pancake Recipe, which sounds weird, but try it, you’ll like it.

Thanks for checking out the calamari salad recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

Pita Chips Recipe for a baked, spicy, pita snack

10/24/202402/20/2013 by Chef Buck

Pita chips are easy to make and you can bake them up quickly using your favorite spices. You can’t have hummus without pita chips! I mean, you can, but…why? Pita chips go great with all kinds of dips and are excellent with salads or just as an alternative to your run-of-the-mill potato chip.

Pita Chips Ingredients:
1 pkg. PITA BREAD
OLIVE OIL
SALT
SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like)

Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout.
Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere’s seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try.
Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out.
Give this pita chips recipe a try and let me know what you think, and…
Bon appétit!

Want to make hummus right now? Check out this Classic Hummus Recipe.

Thanks for Watching our Pita Chips 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!

Fried Bologna at the Truck Stop Diner

06/13/201902/20/2013 by Chef Buck

A road trip isn’t complete without a truck stop breakfast, especially if there’s fried bologna!

I don’t see fried bologna on a lot of menus anymore, but when I do, I order it. I’ll run across it once in a blue moon, usually at a truck stop diner, and not a fancy-pants truck stop, either–it’ll likely be a run-down-looking outfit that cares more about good food and good service than looking shiny and new; some place that’s been around for a loooong time and hasn’t quite gotten around to whacking fried bologna off the menu. And I don’t know if that’s a good thing or not. I know bologna is not the best thing for my health, I have no doubts about that. Bologna is what? –lips and assholes? Something like that. But it’s also a touchstone, something there carries me back to being a kid when we used to have bologna in the fridge all the time. More often than not, the bologna found it’s way between two slices of Wonder Bread with too much mayonnaise, but sometimes it showed up fried on the breakfast table, and sometimes it showed up curled up on a piece of toast. I liked it then and I love it now. I don’t eat fried bolonga too often (or any bologna) and rarely see it offered on a menu, but it’s hard to resist when I do, for better or worse.

Follow this link to see the kind of food I grew up with–Down Home Southern Cooking.

Parsnip Soup with a curry twist…you’ll love it

02/01/202402/20/2013 by Chef Buck

If you’ve never tried parsnips before, this parsnip soup recipe is an easy introduction. Blended up, this dish is super creamy without a drop of cream, which is a healthy low-cal option and makes my belly happy on several levels. Parsnips are available year-round. They resemble carrots, but are paler and have a stronger flavour. Give this parsnip soup recipe a try—it’s guaranteed super delicious or your money back.

What You Need For This Parsnip Soup Recipe

1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (chopped, garnish)

How to Make Parsnip Soup

In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute.
Add parsnips and potatoes and continue cooking until the onions are soft.
Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water .
Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes.
After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.

And that’s it…give this parsnip soup recipe a try and let me know what you think!

Parsnip Fun facts:

In Roman times parsnips were believed to have been an aphrodisiac.
In Scotland parsnips are still known as White Carrots.
Are a favourite with gardeners because of the short growing season.
People used to believe that eating parsnips could relieve a toothache or tired feet.
Half of the carbohydrates in parsnips are sugar, and the rest is starch.
Parsnips were once used to sweeten jams and cakes before sugar was widely available.

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

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Spicy Couscous Recipe …how to make a quick side dish

06/13/201902/20/2013 by Chef Buck

Anyone up for a spicy couscous recipe? Couscous is a quick and simple dish, so naturally I love it. It makes a great pairing with fish, and both can be cooked up quickly. I usually start with plain couscous and spice it up myself, it is simple to do and much yummier than any overpriced pre-made couscous mix you’ll buy at the market.

What You Need To Make This Spicy Couscous Recipe

1 cup COUSCOUS
2 Tbsp OLIVE OIL
1 medium ONION (chopped)
3 cloves GARLIC (finely chopped)
1 HOT PEPPER (finely chopped)
1 tsp MUSTARD SEEDS
1 tsp CHILI POWDER
1 tsp PAPRIKA
½ tsp TURMERIC POWDER
1 tsp TOMATO PASTE
1 ½ cup WATER (or broth)
SALT (to taste)

How To Make Spicy Couscous

Heat olive oil on medium high heat and then add onions.
Stir for 1 minute and add mustard seeds, hot pepper, and garlic.
Continue sautéing for a couple more minutes.
Stir in chili powder, paprika, and turmeric.
Add salt and tomato paste and mix well.

Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil.
After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes.

After 5 minutes the couscous will have completely absorbed all the water.
Uncover and immediately fluff with a fork; this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too.
Give this spicy couscous recipe a try, and I hope you like it.
Bon appétit!

This couscous recipe goes great with this DELICIOUS BLACKENED FISH RECIPE!

blackened fish mahi mahi — Click image to watch this easy Blackened Fish recipe

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-Chef Buck

Southern Cooking in the Kitchen with Mama Redbuck

06/13/201902/20/2013 by Chef Buck

Mom and sister cookin’ up some vittles, Southern style. I learned Southern cooking from my mother and I’ve learned a whole lot of other things since then…but I grew up around good cooking, and I’m thankful.

This is the best of both worlds: having great cooks prepare southern cooking and then doing all the cleanup, too!
One thing I learned from my mom, which she never learned herself, is that cooking in the kitchen needn’t be a chore. My mama always made it a chore, but then she always had to cook for a lot more folks than I ever had to at home. And really, I never “had to” cook–I always cooked because I wanted to. Nowadays folks are just as likely to eat out as they are to eat at home, and even if they eat at home, they’re just as likely to pull something out of a box that is already pre-made, requiring only a brief tour in the microwave.
A home-cooked meal can be a luxury, and it can be a pleasure to make, too. And you can save some money, as well–if you do it right.
A mess in a kitchen reminds me of being a kid, and holidays. And food you prepare from scratch will always smell better than food made in a factory.
Southern cooking mighta clogged my arteries a bit, but it never clogged my brain.
It was a good place to start. Thanks, Mom.

Take a look at Mama Redbuck baking a Parmesan Pesto Bread Recipe.

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–Chef Buck

Spaghetti Squash Recipe — Mediterranean Style

06/13/201902/20/2013 by Chef Buck

I love this Mediterranean spaghetti squash recipe; its super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!

Spaghetti Squash Recipe Ingredients:

1 medium SPAGHETTI SQUASH

1 Tbsp OLIVE OIL

1 large ONION (chopped)

4-6 cloves GARLIC (finely chopped)

½ RED BELL PEPPER (sliced)

1 14 oz can ARTICHOKE HEARTS in water (chopped)

1 cup OLIVES, and olive juice to taste (chopped)

¾ to 1 cup PARMESAN CHEESE (shredded or grated)

1 tsp OREGANO

½ tsp THYME

1 tsp BASIL

SALT and PEPPER to taste

Mediterranean spaghetti squash recipe — Mediterranean spaghetti squash makes a great vegetarian meal

How to Make this Spaghetti Squash Recipe

Preheat oven to 350.

Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Bake, uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.

You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.

For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.

Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.

Give this spaghetti squash recipe a try and let me know what you think, and…

Bon appétit!

And for another great spaghetti squash recipe, try this Spanish-style Spaghetti Squash.

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Try the Best Moroccan Chicken Stew Recipe

06/13/201902/20/2013 by 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

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!

And try this tasty Cornish Hen Recipe, too.

Quick Salad Recipe Ideas for Spicy Foods

06/13/201902/19/2013 by Chef Buck

Two quick and cool salad recipe ideas: tomato and cucumber salad. These salads make perfect sides for a spicy meal. The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare. No cooking is required; simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.

Tomato Basil Salad Recipe

Ingredients:
2 fresh TOMATOES (diced)
½ cup BASIL (chopped)
¼ cup FETA CHEESE (crumbled)
1 Tbsp OLIVE OIL
1 tsp BALSAMIC VINEGAR
SALT and PEPPER, to taste

Creamy Cucumber Salad Recipe

Ingredients:
2 SALAD CUCUMBERS (diced)
½ LEMON (juice and zest)
¼ cup GREEK YOGURT
1 tsp DILL
SALT and PEPPER, to taste

Give these salad ideas a go and let me know what you think, and bon appétit!

Want another salad idea? Try this Jicama Salad Recipe.

Beet Greens Recipe — Easy, healthy Dish!

12/17/202102/19/2013 by Chef Buck

This is a super simple beet greens recipe. If you purchase beets with the greens intact, don’t throw those greens away! You can cook up a tasty dish using the beet greens (and if you don’t buy beets with the greens, then you need to make an adjustment in your shopping habit).

Beet Greens Recipe Ingredients:

1 bunch BEET GREENS
½ RED ONION (chopped)
1/3 RED BELL PEPPER (chopped)
2 cloves GARLIC (thinly sliced)
2 Tbsp OLIVE OIL
SALT (to taste)
PEPPER (to taste)
LEMON JUICE or VINEGAR (optional)

How to make Beet Greens

Remove the greens from the root and wash thoroughly because greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions and garlic.

I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much, because it’s more for color than to influence the taste of the dish. The stems are a nice contrast to the dark greens.

Add a little water if needed, but not too much, the greens will release plenty of water.
Add the beet green stems. These will soften pretty fast, so a minute or two will be plenty of time Remember, overcooked veggies are a drag, man! Add the leafy greens.

Initially, I don’t mix the greens with the ingredients. I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir, then add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, and vinegar goes great with greens, too.
Remove from heat and serve hot.

Beet greens make a great side, especially with chicken or a cheap cut of meat. I like to serve greens as a main dish over quinoa, which is a seed that acts like a grain and is an excellent source of protein. (Check current prices for quinoa on Amazon.)

These quick beet greens make a perfect side dish for all kinds of meals, especially quick cook dishes like fish and kielbasa, or if you want to be a little less carnivorous, pair these greens with a side of beans and top with a soft-yolk egg. The yolk makes a great sauce!

Give these healthy beet greens recipes a try and let me know what you think, and bon appétit!

For another beet dish, try this Roasted Beet and Quinoa Recipe.

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