Here’s a complete one-pot ramen noodles meal using only 4 ingredients. I love hipster ramen restaurants with fancy egg and noodle dishes, and you can make a similar recipe at home with a package of cheap grocery store ramen noodles. Just add green onion, spinach, and a creamy soft boiled egg to make this simple dish.
One-Pot Complete Meal with 4 Ingredients
1 pkg RAMEN NOODLES 1 EGG 1-2 GREEN ONIONS (green tops chopped, white stalks thinly sliced) some SPINACH
If you don’t care whether your egg yolk is runny or not, then there is no pressure, but if you like a soft boiled egg, then timing is everything. The total simmer time for a runny yolk should be 5-6 minutes.
How to make Ramen Noodles with a Soft Boiled Egg
Heat a pot with enough water to cover the egg.
Bring the water to a boil, then reduce to a simmer and gently add the egg with a spoon.
Let simmer for 3 minutes, then add in the ramen noodles and sliced onion whites with the egg.
After another 2-3 minutes, turn off the heat, remove only the egg from the pot, and immediately drop the egg into an ice bath.
Add spinach and ramen seasoning into the pot and stir well. You don’t have to use the entire flavor packet; I find it overpowering and use about half, so add to taste.
Return to the egg and peel it.
Pour the noodles, spinach, and onion stalk into a bowl.
Add the egg.
Top with green onion tops, and serve.
Try the dish out and let me know if you like it. It’s an easy way to elevate an inexpensive package of ramen noodles to a nice meal. For another ramen noodle recipe idea, try this Asian-Style Noodle Slaw Recipe.
Crunchy coleslaw or noodle salad? What sounds tastier?
Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
A crispy, crunchy tostones recipe is a tasty way to enjoy green, unripe plantains. If you like French fries, or tator tots, or waffle fries or any kind of fried potato, then you’ll want to give tostones a try. Ripe plantains are sweet just like dessert bananas, but unripe plantains are more like starchy potatoes. Green plantains are super savory, in fact, you can boil and mash them to make a dish similar to mashed potatoes. Tostones are a staple snack in latin American cuisine and easy to prepare, and especially tasty with a creamy dipping sauce. Tostones are twice-fried and not health nut friendly. For a healthier plantain recipe, stick to a plantain mash, but for a faux fry fix, try this crispy tostones recipe.
What you need for this Tostones Recipe
unripe, green PLANTAINS OIL for frying SALT PEPPER GARLIC POWDER
and a DIPPING SAUCE …any sauce you enjoy with with fried potatoes will work with tostones, a creamy AIOLI is great, or just RANCH dressing if you’re feeling lazy. For my SEMI-AIOLI dressing I use: 1-2 cloves raw GARLIC minced 1 cup MAYONNAISE 1 Tbsp LEMON JUICE
Use green, unripe plantains for crispy, crunchy tostones
How to Make Tostones
Choose firm, green, unripe plantains.
Slice off the very tips of the plantain.
Green plantains can be hard to peel. You can cut the peel lengthwise into thin strips and pull the peeling strips away, or slice the length of the peel and then work the peel away from the plantain using your thumbs or a spoon.
Cut the peeled plantain into discs about ¼ to ½ an inch thick. I prefer thinner slices, about ¼ inch thick.
Fry 1-2 minutes and turn and fry 1-2 minutes more.
Remove plantains from skillet and drain on a paper towel.
Place on a flat surface and smash flat to desired thickness. There is no wrong size, whatever size you like is the right size. I prefer my tostones to be about the size and thickness of a silver dollar.
Return flattened plantains to the oil and fry until golden brown.
Remove and drain on a paper towel, salt to taste, and serve with a dipping sauce.
To make the dipping sauce, just combine aioli ingredients and mix well; the sauce, like any sauce, will be better if you make it a little ahead of time.
Enjoy!
Tostones are a staple snack in latin American cuisine, easy to prepare, and especially tasty with a creamy dipping sauce.
Unripe green plantains are a terrific ingredient that you can use in all kinds of savory, starchy dishes. For another unripe plantain dish, try this MASHED PLANTAINS RECIPE. And for a sweeter option, try FRIED RIPE PLANTAINS. But no matter how you prepare them, pick up plantains at the grocery and give them a try; plantains are a great value and very versatile.
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If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Here’s a simple Black Bean Corn Salsa that will knock your socks off, or at least be very tasty on a chip, a fish, a salad, on or in an omelet…you get the idea. It’s an easy and versatile way to use beans, which are good for your heart, in fact the more you eat beans, the more you…crave more beans? Something like that, so definitely give this recipe a try. This salsa is super tasty and you can pack it with raw, healthy, and fresh ingredients to use as an accompaniment for types of recipe dishes.
What you need for Black Bean Corn Salsa
dressing: 1 Tbsp LEMON JUICE 1 Tbsp RED WINE VINEGAR or balsamic vinegar 1 Tbsp HONEY 1 tsp TURMERIC 1 tsp GARLIC POWDER or 1 Tbsp minced garlic ¼ tsp PAPRIKA ½ BLACK PEPPER ½-1 tsp SALT salsa: 2 15 oz cans BLACK BEANS, drained and rinsed 1 15 oz can YELLOW AND WHITE CORN, drained or 2 cups frozen corn, thawed 12-16 sliced CHERRY TOMATOES 5-7 small GREEN ONIONS, finely sliced, or ½ cup red onion, finely diced. 1 Red or Orange BELL PEPPER, diced 1 bunch of chopped, fresh CILANTRO, or substitute parsley 1-2 AVOCADO peeled, pitted, and diced; add JUST before serving
Salsa is great on a chip, as a topping for fish or salad, in an omelet, on ice cream…well, maybe not ice cream.
How to make the Black Bean Corn Salsa
In a small bowl, combine the dressing ingredients, mix well, and then set aside.
Drain and rinse the black beans and corn. In this recipe we use a mix of yellow and white whole kernel corn.
Slice and dice and chop tomatoes, onions, and other veggies you want to add; see other veggie suggestions below.
In a large bowl, combine and toss veggies and beans and corn.
Add dressing and mix well.
For best results, place overnight in the refrigerator. Remember that turmeric can stain some plastic containers. Ziplocs allow you to periodically flip salsa to distribute dressing more evenly.
Let marinate at least a couple of hours, preferably overnight.
Before serving, add diced avocados and gently mix.
Taste, adjust seasoning as needed.
Serve with chips, or as a topping or filling.
Options and Substitutions
½ cup red onion, finely chopped
Pickled jalapeno slices
½ tsp chili powder
2 tsp cumin
Mango, diced
More Uses for Salsa
Use black bean corn salsa as a salad topping!
Fancy Slaw: add chopped cabbage, mayo/yogurt.
Fish topping: add mango and cumin and then warm.
Omelet filling or topping: add cheese, cumin, then garnish with sour cream and/or guacamole.
Use salsa as a filling for quesadillas, tortillas, etc..
If you’re new to home cooking, get a bunch of spices, pots and pans, and begin experimenting with different recipes. It’s a healthy hobby 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.
Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Here’s a simple way to make a smooth cup of coffee on the stove top. Try this Scandinavian Egg Coffee brewing technique. All you need is coffee, an egg, and a pot of water. You can brew a great cup of coffee super quick and with no fancy coffee gadgets. I love French press and Moka pot coffee, but when I find myself without those accessories, this egg coffee is my new go-to for brewing coffee.
What You Need To Make Stove Top Egg Coffee
COFFEE …Buy whole beans and grind them at home, fresh-ground coffee makes all the difference. 1 EGG …I use a large egg WATER …We use cold tap water, ’cause we’re savages (I mean eco-friendly / cheap) and then just a POT to brew the water and coffee, and if you’re making extra, a COFFEE CARAFE or THERMOS
Make egg coffee for friends…they’ll love the coffee, and think you’re “interesting”
How to Make Egg Coffee
Use your favorite coffee beans. Shop around. Experiment. When brewing coffee, the beans make all the difference. Buy whole beans and grind them fresh at home.
I’ve made Egg Coffee with a course grind and a fine grind; it works either way, but a finer grind will make stronger coffee, just as leaving the brew to go longer will make the coffee stronger. If you don’t want to use freshly ground beans, then this scandinavian Egg Coffee technique might be the ideal brewing system. Brewing coffee with egg shell will help smooth out a rough coffee. It’s all about acids and bases and sciencey stuff like that.
I like to use a ratio of 1 Tbsp ground coffee to 6oz of water for a light roast, or 1 Tbsp coffee to 8oz of water for a dark roast, but this is very subjective, so experiment and adjust to taste.
In a small bowl, crack an egg…leave the entire egg, shell and all.
Add ground coffee.
Mix well. Add a Tbsp or two of water, but not too much, you want the coffee and egg to form a gooey paste, not a muddy liquid.
On the stove top, heat a pot of water to a boil.
Turn off the heat and let the water sit for one minute, this will bring the temperature down so as to not overcook the coffee.
After one minute, add the coffee paste, and let sit for about 30 seconds, then stir.
Turn the burner back on, not to boil, but just enough to keep the coffee hot as it brews.
Remove from the heat after 3-4 minutes and strain into a coffee cup or carafe. The ground coffee beans will clump with the egg and make separating the brewed coffee much easier.
Enjoy that coffee, dude.
A coffee carafe or thermos is handy whenever you brew extra coffee, even if you have an electric coffee maker; leaving coffee on a burner is a recipe for bitter, burnt coffee. It’s easy to find a carafe at the thrift store–I’ve never bought a new one!–but if you’re a buy-new kinda person, here are some current online prices at amazon for coffee carafes.
Thanks for checking out this weird but wonderful Scandinavian Egg Coffee, and if you give it a try, I think you will be happy you did. Imagine how much fun it will be to make this egg coffee for your friends! Thanks for watching, and be sure to sign up for our mailing list and never miss one of our video recipes. And if you know someone who might like our stuff, then click a button or two below and share it, we sure appreciate it! Thanks! –Chef Buck
Try this easy fried plantains recipe. In the store, plantains are sold green and unripe, yellowing, or even totally black. A totally black banana is yucky, but a totally black plantain is okay. It’s fine to buy plantains at any stage of ripeness and use them for various recipes. For frying plantains, I like to buy the medium-ripe plantains and slice them into planks and fry in oil in a skillet. They have a nice sweetness and make a tasty side dish for breakfast, especially with rice and eggs.
What you need for this Fried Plantains Recipe
PLANTAIN …medium-ripe to ripe OIL for sauteing and seasoning is optional …I like a bit of CHILI POWDER CINNAMON SALT and for an even sweeter dessert-style side dish add BROWN SUGAR …but that’s crazy
Fried plantains…sweet platanos maduros, and less ripe plantains used for twice-fried tostones
How to Fry Plantains
Choose ripe plantains for frying, and buy plantains that are yellow to black in color. Feel the plantains and select ones that are semi-firm to soft, you can buy the super soft blacker plantains, but I prefer more texture.
Heat a skillet on medium heat and add oil.
Slice the tips off of the plantain and peel away the skin.
Cut the plantain in half through the center, and then cut each half lengthwise into 3-4 planks.
Slide plantains into the hot skillet.
Season top half if desired.
Fry until the bottom begins to brown, then turn and brown other side.
Add more seasoning if desired, or even some sugar, if you’re crazy.
Once the plantains are cooked to desired color, remove and drain on a paper towel, Serve warm.
They are great alone as a snack, or a tasty side dish, especially with rice or a seasoned meat dish. Have you ever heard of the expression “a little sweet and some meat”? Plantains make a perfect combo for this dining idea. I really enjoy fried plantains for breakfast with fried eggs. Give fried plantains a try and let me know what you think, and try green plantains, as well. Depending on the ripeness of the plantain, you can use them for a wide variety of dishes.
I love fried plantains for breakfast, served with eggs and rice
How to Cook Green Plantains
Green plantains are a great ingredient, but unripe plantains definitely need cooking. They are not sweet, harder to peel raw, very starchy, and much like a potato. I like to boil green plantains, because it’s easy.
Slice off the very tips of the plantain, but leave on the peeling.
Cut the unpeeled plantain into three sections.
Bring a pot of salted water to boil and add the plantain sections.
Reduce the heat and let the plantains simmer for about 20-30 minutes, or until a knife passes easily into the plantain.
Remove the plantains from the water.
Make a slice along the length of the cooked plantain and remove the peeling.
The banana will be very starchy, savory, and neutral in flavor, and you can use it just like you might a potato.
One of my favorite ways to use boiled plantains is to mash them with onions and seasoning, kind of like a plantain version of mashed potato. Experiment with green plantains a try them in some of your favorite potato recipes, and let me know what you think.
For more tasty vegetarian dishes, check out my Vegetarian Recipe Playlist, and if you liked the idea of green plantains, you might like trying this Easy Yuca Recipe, too.
Be sure to sign up for our website mailing list and receive our latest recipe video right in your inbox. And if you like hanging out on Youtube, subscribe to the Chef Buck Cooking Channel. Thanks for checking out this Fried Plantains Recipe and video, if you enjoyed the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Here’s a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you’ve ever wondered how to cook the perfect pot roast, then look no farther than this recipe.
What you need for this Pot Roast Recipe
…not a lot, keep it simple! BONELESS CHUCK ROAST SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better. For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious. Check current prices for BEEF BOUILLION PASTE on Amazon.
Place the cooking pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically. About an hour into cooking, turn the roast.
The beef will release it’s flavors and cook in it’s own juices. Once the roast cooks out it’s juices, it will begin to reduce.
Continue cooking until the roast cooks down to it’s grease and drippings. [ For this meat thickness, at our altitude and on this stove, it took about 2 hours for the liquid to reduce to the grease and drippings. ]
Remove the lid, raise the heat to medium, and brown the meat a final time in it’s grease.
Remove meat from the pot. Let it rest 10-15 minutes before slicing.
Cut it across the grain, at an angle.
Want to Make Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about 1 minute until the flour and fat are well incorporated and the flour gets a bit of color. This is called “making a roux”. Raise the temperature and stir in broth or water and continue stirring until the mixture begins to boil and thicken, then add extra salt and seasoning as desired and pour into a gravy bowl.
Throw your chuck roast in a pot on the stove and it practically cooks itself.
try a juicy pork tenderloin for your next great family meal.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our stove top pot roast recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
If you think coleslaw is too healthy, then here’s a crunchy noodle salad recipe that will remedy that, but you’ll still find plenty of good nutrition in this delicious salad with Ramen noodles and toasted nuts. The great thing about this coleslaw recipe is that it’s easy to alter and it will still taste great. There are a lot of strong flavors in the salad, so add more of what you like and less of what you want to avoid. Over the years, we’ve really cut back on the amount of sugar we put in this recipe, but it still tastes great.
Crunchy coleslaw or noodle salad? What sounds tastier?
Dressing: 2 Tbsp VINEGAR ¼ cup OLIVE OIL ¼ cup SUGAR 1 tsp SESAME OIL some of the NOODLE SEASONING Package (to taste…add slowly…it’s strong stuff!) …Also, add a bit of water to the dressing if you wish to thin it.
How to Make Crunchy Noodle Coleslaw
Break up the ramen noodles while still in the packaging, and set aside the flavor pack after opening.
In an oven preheated to 350 degrees Fahrenheit, on a baking sheet, toast the ramen noodles, nuts, and seeds. This will only take about 3-5 minutes; watch them closely as they toast, they will burn quickly. Check current prices for slivered almonds on Amazon.
Set toasted items aside to cool.
Combine the dressing elements in a small bowl and mix well. Adjust sugar, sesame oil, and noodle flavor pack to taste. Use the noodle flavor pack sparingly because it is a very strong flavor.
Slice cabbage into narrow strips and desired lengths. I like to use at least two types of cabbage for a variety of colors, but use only one type of cabbage if you like.
Chop up green onions. I chop the white bottoms finer than the green tops.
In a large bowl combine cabbage and green onion.
Add dressing and mix well.
Add in crunchy toasted elements and toss with cabbage.
And that’s it. Serve this crunchy slaw as a side dish, or even as an entree. If you’re making it for a pot luck, you can make the elements of the crunchy slaw in advance, and then combine them before serving.
I hope you enjoy this noodle and cabbage salad, and for a more traditional slaw dish, check out this Classic Coleslaw Recipe.
classic coleslaw recipe
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Thanks for checking out our crunchy slaw and noodle salad recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
What is chayote? Chayote squash is a fruit, but in the same way that squash and cucumber are fruit, it’ll never win a fruit contest. Chayote, aka choko or mirliton, is completely edible cooked or raw, from the skin to the flesh to the seed in the center. Chayote squash has a neutral flavor, so this “fruit” needs a lot of seasoning. It’s an ideal ingredient for it’s texture more than it’s flavor, like jicama and young green jackfruit. Chayote squash is an easy ingredient to work with and a healthy dining choice, so definitely give it a try if you find it in your local market.
Chayote Fun Facts
“Fun” might be too strong a word.
Chayote is an excellent source of dietary fiber, anti-oxidants, vitamins, and minerals.
It is a member of the “gourd family” along with pumpkin, squash, and cucumber.
Known as chayote, sayote, mirliton, choko, chocho, vegetable pear, and is eaten all around the world.
When buying, choose chayote that are smooth and firm. Pick medium sized chayote. Older, larger fruit will sprout sooner.
Peeling chayote exposes you to the juice, which can feel “weird” on your skin, but you don’t have to peel it; the skin, inner seed, and flesh are all edible.
What you need to Cook a Spicy Chayote Recipe
1 CHAYOTE thinly sliced 1 ONION chopped 2-3 GARLIC cloves 1 tsp CUMIN SEEDS HOT PEPPER as desired 1-2 Tbsp CURRY SEASONING SALT to taste OIL for sauteing
Peel or unpeel the chayote, whichever you prefer. When peeling a chayote, you’ll find the inner juice to be annoyingly slippery/sticky.
How Cook Chayote Squash in a Skillet
Slice the chayote thinly. Chayote has a dense apple like texture that holds up very well under heat, so it takes a bit to soften up when cooked, so slice very thinly if you like your chayote less crispy crunchy. Heat oil in a skillet on medium heat and add cumin seeds. Add onion and garlic. Add fresh hot pepper if desired. Saute for several minutes. Add seasoning and cook about 2 minutes more. Add sliced chayote, mix well, and saute for a minute. Add a small amount of water, cover, and simmer to desired tenderness. Add more water as needed, but never too much.
That’s it! Give Chayote squash a try and let me know what you think!
Have you ever tried Rutabaga? It’s another interesting ingredient you might want to give a try. And for more tasty vegetarian dishes, explore my Vegetarian Recipe Playlist
Thanks for checking out the recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
If you love fresh-baked homemade pie, you’ll want to try Mama Redbuck’s best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive and piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue recipe for chocolate cream pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you’ll be glad you did.
meringue ingredients: 2 Tbsp SUGAR 1 Tbsp CORNSTARCH ½ cup WATER 4 EGG WHITES 1 tsp VANILLA pinch of SALT then another 4 Tbsp SUGAR
Try Mama Redbuck’s best lemon meringue pie recipe ever!
How To Make Lemon Meringue Pie
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust. Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling. Then break 4 eggs and separate the yolks from the whites in two separate bowls. Zest two lemons, and then squeeze the juice to fill ½ cup.
To Make The Lemon Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons. On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins to bubble. Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs. Then stir the egg yolk mixture into the saucepan with the rest of the heated filling. Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth. Pour the filling into the pre-baked pie shell and set aside to cool.
To Make The Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water. Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly. Set saucepan aside to cool. In a mixing bowl, beat the egg whites until frothy. My mom uses a plain old hand held electric mixer. You can check here for current hand mixer prices on Amazon if you need one for your kitchen. Add in vanilla and a pinch of salt and beat again to mix. Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time. Then beat in the cooled cornstarch mixture. Continue beating until stiff peaks form.
To Finish The Pie:
Take a spatula and spread the meringue evenly over the pie filling. Lightly chop the top of the meringue to form peaks on top of the pie. Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes, or until the top of the top of the meringue sets and shows a nice color. Remove the pie from the oven and allow to cool completely before slicing. When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
This meringue pie topping is tasty on all kinds of pies.
And that’s it! Give Mama Redbuck’s Lemon Meringue Pie Recipe a try and let us know what you think.
Try this easy chocolate cake recipe…made with beans…wha!!!?
We appreciate you watching our videos!
I hope you enjoy this lemon meringue pies recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Combine ginger, lemon, and cardamom to create an easy ginger muffin recipe that will blow your mind. Candied ginger is tasty all by itself, but baking it in a muffin is even better, and you’ll find it’s a perfect pairing with a nice cup of coffee or hot tea. Bake these muffins at home and feel like you’re lounging in your favorite coffee cafe, but without all those annoying hipsters. This muffin is chock full with the entire zest from 1 large lemon, which is a great accent to the ginger, and the ground cardamom adds a touch of the exotic that will transform these muffins a real bakery treat, so get out a muffin pan and get to work!
Ingredients for Ginger Muffin Recipe
(this recipe makes about 8 muffins) Dry Ingredients: 2 cups ALMOND FLOUR 1 tbsp CINNAMON 1 Tbsp CARDAMOM 1 tsp BAKING SODA ¼ tsp SALT ‘Wet’ Ingredients: 3 regular EGGS 2 tsp VANILLA 1/3 cup MAPLE SYRUP 113g (3-4 oz) unsweetened APPLESAUCE 2 Tbsp refined melted COCONUT OIL
1 cup chopped CANDIED GINGER zest of 1 large LEMON
Crumble Topping: (this recipe makes enough for 2-3 batches of muffins) 5 Tbsp ALMOND FLOUR 3 Tbsp COCONUT SUGAR 1½ tsp CINNAMON pinch of SALT 2 Tbsp refined COCONUT OIL (at temperature so oil is a solid consistency, cut into the other ingredients like butter) *Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor
Candied ginger is a terrific muffin ingredient; adds great texture, flavor, and zing.
How to make this Muffin Recipe
Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
If using the crumble topping, make that first. The coconut oil should be in a solid state. Add coconut sugar, cinnamon, and salt into a small, sealable container and mix. Cut in the coconut oil like butter, and mix. This recipe will make enough crumble topping for 3-4 batches of muffins. Set crumble mix in the fridge until ready to use.
In a bowl, mix the other dry ingredients together and set aside.
Using another bowl for the wet ingredients, whisk the eggs together. Mix the vanilla, maple syrup, applesauce, and melted coconut oil in with the eggs.
Add the bowl of dry ingredients into the wet, mixing just until all ingredients are wet, no need to over mix.
Stir in the candied ginger and lemon zest and mix gently.
Divide the batter equally between muffin cups.
Top each muffin batter cup with some crumble topping, as much as you like.
Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for about another 10 minutes.
Test for doneness with a toothpick or knife. The muffins are ready to come out if have no batter on the toothpick. If not done, then test after 4 minute intervals of additional cooking, because there’s no reason to get this far and then burn your muffins!
Cool on rack for at least 5 minutes.
And that’s it! Give this awesome gluten free candied ginger muffin recipe a try and let us know what you think.
Add the zest of a lemon and ground cardamom to transform these muffins into a real treat.
More Great Gluten Free Options
For another muffin recipe, try this Gluten Free Cinnamon Apple Muffin. And for a crazy gluten free dessert option, check out this fantastic Chocolate Cake Recipe made from beans. what!? I know, it sounds crazy, but this cake made from garbanzo beans is super moist and one of my favorite desserts to bake, so take a chance and give it a try, I think you’ll be very happy with the results.
A flourless, gluten-free chocolate cake
Thanks for checking our recipe videos out, and if you like what you see, click a button or two below and share this muffin recipe with your friends and family. I appreciate it! –Chef Buck
Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.
What you need for this Rutabaga Vegetable Soup Recipe
1 large RUTABAGA 1 ONION 2 stalks of CELERY 2 CARROTS 4-6 GARLIC HOT PEPPER as desired OIL for sauteing CUMIN and FENNEL 1-2 tsp (seeds optional) 1 Tbsp GARLIC POWDER 1-2 Tbsp CURRY POWDER 1 Tbsp SMOKED PAPRIKA SALT and PEPPER to taste (I use water in the soup if making ahead of time, or ready-made broth if eating soon) Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.
rutabaga is like a turnip on steroids, but sweeter
How to make a Vegetable Soup with Rutabaga
Slice the ends off the rutabaga and cut away the outer skin with a knife.
Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
In a large soup pot, heat oil on medium heat.
Add seeds and cook about 20 seconds.
Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
Add in seasoning and mix well.
Add carrot, celery and rutabaga and mix well.
Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a boil.
Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.
That’s it! Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!
Rutabaga soup is like The Eagles, and the veggies are the groupies (if you were born after 1990, The Eagles are an American Rock band)
Is Rutabaga Healthier than Potato?
Rutabaga has LESS THAN HALF the calories of potato.
Rutabaga has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato, but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics with this Roasted Rutagaba dish.
Roasted rutabaga makes a great alternative to a potato side dish.
Thanks for checking out this rutabaga soup recipe, and if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Here is the easiest jackfruit pulled pork recipe ever. A faux pork vegetarian recipe made with canned young, green jackfruit will deliver the taste and texture of your favorite BBQ pork, and it’s a much healthier choice. This recipe is basically a BBQ sauce delivery system. Unripe canned jackfruit makes a perfect meat substitute that works well for either pork or chicken, so definitely give it a try.
Ingredients for Jackfruit Pulled Pork BBQ
1 20oz can young, green JACKFRUIT 1 medium ONION 2-4 cloves GARLIC your favorite BBQ SAUCE 1 tsp CUMIN POWDER ½ tsp CHILI POWDER some SALT and PEPPER OIL for sautéing
BBQ jackfruit makes a perfect vegetarian pulled “pork” sandwich.
How to Make Vegetarian Pulled Pork BBQ with Jackfruit
Rinse and drain the young, green jackfruit. Make sure to buy unripe jackfruit and NOT the yellow ripe jackfuit. You can buy jackfruit online. Check CURRENT CANNED JACKFRUIT PRICES on Amazon.
Shred the jackfruit. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium heat.
Add thinly sliced onion and finely chopped garlic and saute 3-4 minutes.
Add in seasoning.
Add jackfruit and a little BBQ sauce.
Raise the temperature and heat the jackfruit through, then reduce to a simmer and cook until the dish reduces as the water cooks out of the onion and jackfruit.
Add more BBQ sauce to desired sauciness, and then remove from heat.
This jackfruit pulled pork substitute is great all on its own, served over rice, or perfect on a soft roll or bun, so definitely give it a try. If you like pulled pork BBQ, you will be amazed at this vegetarian option and how easy it is to prepare.
Jackfruit BBQ is great over rice, on a sandwich, or all on its own.
What is Jackfruit?
Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe jackfruit can be cooked and used in savory dishes. Ripened jackfruit can be eaten raw and, unlike young green jackfruit, is very juicy and sweet.
Buying and cleaning fresh jackfruit is quite an endevour, so canned jackfruit is a perfect alternative. I prefer the green jackfruit and find it to be a terrific ingredient to experiment with in a variety of vegetarian recipes. The mildness of its flavor allows young jackfruit to be incredibly versatile, and it will enhance a recipe without overpowering it.
I’ve used green jackfruit as a pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a No-Potato Hashfor breakfast. Its super nutritious, readily available at Asian markets, and well worth giving a try, so seek it out.
Seasoned and baked Jackfruit makes a convincing faux chicken when added to this rich Indian inspired tikka masala.
Thanks for watching our recipe videos!
Thanks for checking out the canned jackfruit pulled pork recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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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.
Here’s a satisfying and hearty vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, then your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great, and I don’t miss the meat, plus it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty meatless chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like, so be creative!
What You Need to Make a Great Vegetarian Chili
15 oz can CHICK PEAS 15 oz can KIDNEY BEANS 1 BELL PEPPER (chopped) Lg ONION (chopped) JALAPENO PEPPER (diced, very optional) 2-3 cloves GARLIC (finely chopped) 1 ZUCHINNI (cut into large pieces) 1 cup CAULIFLOWER (chopped) 2 ROMA TOMATOES (chopped) 28 oz can CRUSHED TOMATOES 1 heaping Tbsp DRIED OREGANO 1 Tbsp CUMIN 1 tsp GARLIC POWDER 1 Tbsp CHILI POWDER 1 Tbsp SMOKED PAPRIKA SALT and PEPPER, to taste 2 Tbsp OLIVE OIL for sauteing WATER as needed…add slowly I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the fridge of all those veggie odds and ends, so use what you have.
pot o’ meatless chili for good times
How to Make Easy Vegetarian Chili
Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it’s ideal if you make the recipe ahead of time, because the dish will get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.
If you want jalapeno corn muffins to pair with chili, here’s a recipe that tastes great and is a breeze to make.
make a batch of corn muffins for a great chili sidedish
Jalapeno Corn Muffin Recipe
¾ cup cornmeal (whole, medium grind) 1¼ cup all-purpose flour 2½ tsp baking powder ½ tsp smoked paprika ½ tsp chipolte (or regular chili powder) ½ tsp salt…unless the corn or butter already contain salt 1 cup milk 2 Tbsp oil (alternative butter, melted) 3 Tbsp honey 1 large egg 1 cup canned corn kernels, drained ¼ cup pickled jalapenos, chopped ¼ onion, minced 1 cup shredded sharp cheddar cheese (plus ¼ cup for topping) optional: 1 jalapeno (deseeded and sliced for topping)
Place rack in middle of the oven and preheat to 400°F. Grease 12 muffin pan cups or line with parchment paper baking cups; set aside. Combine dry ingredients in bowl. Combine remaining ingredients in another bowl (minus topping, jalapeno). Add to dry ingredients and stir until ingredients are moistened. Fill prepared muffin cups evenly. Top with remaining jalapeno rings and cheese. Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown. Allow to cool for 5 minutes before removing from muffin tins. Serve warm or cold. Serve with butter or honey butter. HONEY BUTTER: ½ cup butter, softened 2 Tbsp honey
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If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Here’s an easy Roasted Rutabaga Recipe that you will love, and it’s a great alternative to potato. Rutabaga is a low-carb root vegetable you can use just like a potato, but with less than half the calories and carbs of potato. In appearance rutabaga is like a larger version of a turnip, but it tastes a bit sweeter. It’s related to cabbage, so it has a very mild cabbage taste. It’s great baked in the oven, cooked in soups, and I love it shredded and cooked into breakfast hash browns. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give this rutabaga recipe a try and let me know what you think.
What You Need for a Roasted Rutabaga Recipe
RUTABAGA cubed OLIVE OIL SALT CHILI PEPPER BLACK PEPPER ROSEMARY
Roasted rutabaga makes a great alternative to a potato side dish.
How to Roast Rutabaga in the Oven
Buy a rutabaga that’s heavy for it’s size and not dried out.
Slice the end off the rutabaga and cut away the outer skin with a knife.
Cut into roughly 1/2″ square cubes.
Toss the rutabaga cubes in a bowl with olive oil.
Add seasoning and toss until cubes are well coated
Spread rutabaga on an ungreased baking sheet. Aluminium foil is a good idea.
Bake in a preheated oven at 400 degrees Fahrenheit for approximately 45 minutes.
Halfway through the cooking process, you can check on the rutabaga and give them a turn to prevent overcooking on one side.
And that’s it! Roast some rutabaga in the oven let me know what you think.
Don’t be scared of da rutabaga
Is Rutabaga Healthier than Potato?
Rutabaga has LESS THAN HALF the calories of potato.
It has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato, but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add a rutabaga recipe into your menu rotation, it’ll make a great change-up from the regular potato routine. One of my favorite faux potato dishes is this Mock Potato Salad made with cauliflower. And for another tasty rutabaga recipe idea, try Rutabaga Hash Browns.
click pic for recipe
Thanks for checking out this baked rutabag recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Check out these moist and delicious gluten free muffins made with almond flour. CG has been baking muffins up the wazzoo lately, and apple-cinnamon almond flour muffins are some of my favorites, so give them a try. Don’t be put off by terms like gluten free and grain free, just focus on delicious. Also feel free to experiment with recipe substitutions as well, like maple syrup instead of coconut sugar, or ginger instead of apples, or using banana instead of apple sauce. Muffins are great treats, and while gluten free options are generally underwhelming, this muffin recipe is a winner.
Ingredients for Gluten Free Muffins
Crumble Topping: (this recipe makes enough for 2-3 batches of muffins) 5 Tbsp ALMOND FLOUR 3 Tbsp COCONUT SUGAR 1½ tsp CINNAMON pinch of SALT 2 Tbsp refined COCONUT OIL
Dry Ingredients: 2 cups ALMOND FLOUR 1 heaping Tbsp CINNAMON 1 tsp BAKING SODA ¼ tsp SALT
‘Wet’ Ingredients: 3 regular EGGS 2 tsp VANILLA 4 Tbsp COCONUT SUGAR or use 1/3 cup maple syrup 113g (3-4 oz) unsweetened APPLESAUCE 2 Tbsp refined melted COCONUT OIL
1 medium APPLE, diced
(this recipe makes 6-8 muffins)
*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor
Gluten free apple-cinnamon muffins that are delicious? Oh, yeah.
How to Make Gluten Free Muffins with Apple Cinnamon
Prepare baking tins and have cooling rack ready.
Preheat oven to 375.
Combine crumble topping ingredients together. Coconut oil should be in a solid state in order to cut into the mixture like butter, then store the crumble in fridge while mixing together the rest of the batter.
Mix the dry ingredients together and set aside.
In a bowl, whisk eggs together. Add vanilla, coconut sugar, applesauce, and melted coconut oil, and mix well.
Then add dry ingredients to wet, combining just until all ingredients are wet, no need to over mix. Add apples and mix gently.
Divide batter equally between 6-8 muffin cups.
Top each muffin batter cup with crumble topping, as much as you like.
Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for another 10 minutes.
Test muffins with a toothpick or knife blade. The muffins are ready if no batter sticks on the toothpick or knife. If muffins need more cooking time, return to the oven and then test every 4 minutes, because there’s no reason to get this far and then burn your muffins!
When finished baking, cool muffins on rack for about 5 minutes, this will keep them from sticking to the muffin cup papers.
Muffin Time!
Now all you need is a hot cup of coffee or a cold glass of milk and you’ll be on your way to a perfect day! Give this gluten free muffins recipe a try and then let us know what you think. And for another dessert recipe, give this Gluten Free Chocolate Cake Recipe made from beans. wha!?
A flourless, gluten-free chocolate cake
Thanks for watching our recipe videos and then trying some out. If you like what you see, click a button or two below and share this gluten free muffins recipe with friends and family. I appreciate it! –Chef Buck
If you ever wondered how to cook liver, then this liver recipe is an easy place to start. Growing up in the southern USA, I ate a lot of liver and onions. I know it looks like a scary prop from a Freddy Kruger movie, but it’s nutrient dense and delicious. If you didn’t grow up eating liver and onions, then the idea probably doesn’t sound very appealing, but it’s worth giving a try if you’re at all curious. Here’s a simple liver recipe with just a little oil, seasoning, hint of flour, and a whole lot of onions. Liver cooks up quickly. The onions take a little more time, but even so, it’s a quick and easy dish to prepare. And liver is a protein superfood, for reals.
What You Need for This Liver Recipe
BEEF LIVER (buy skinned and deveined liver, and thicker cuts are easier to handle) ONIONS (lots of onions) FLOUR (just a light dusting, use almond flour for a gluten free recipe) SALT PEPPER (add other seasonings as well, if desired) OIL for cooking
Beef liver is a bargain ingredient packed full of flavor and nutrition. For easiest prep and handling, buy liver that is already sliced and deveined.
How Cook Liver and Onions
Wash and pat dry the liver.
Cut liver into palm sized pieces for easy handling in the skillet.
Thanks for checking out our liver recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try a no potato hash browns recipe with rutabaga. Rutabaga is a root vegetable you can use just like a potato, but it’s a healthier choice with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, but a bit sweeter. It’s related to cabbage, and has a very mild cabbage taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Rutabagas look sorta like turnips, but they’re usually bigger. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give rutabaga a try and let me know what you think.
What You Need for a Rutabaga Hash Browns Recipe
2 cups shredded RUTABAGA 2 chopped GREEN ONIONS (separate white bottoms from green tops) some chopped HOT PEPPER 1 EGG shredded CHEESE (optional) SALT to taste, for flavor and drawing out the water season to taste, I like: SMOKED PAPRIKA, GARLIC POWDER, CHIPOTLE, BLACK PEPPER, etc. …use flavors you like OIL for sauteing
Top rutabaga hash browns with an over easy egg for instant sauce
How to make Hash Browns Recipe with Rutabaga
Slice the end off the rutabaga and cut away the outer skin with a knife.
Shred about 2 cups of rutabaga using a hand grater or food processor.
Place rutabaga in a colander and lightly sprinkle with salt. Mix and let sit for a few minutes while you prepare the other ingredients, this will give the salt time to draw out the water.
Squeeze excess water from the rutabaga and place in a bowl.
Add green onion bottoms, peppers, egg, and seasoning. Mix well.
Heat a skillet and oil on medium heat.
Add in the rutabaga mix and cook until browned, turning occasionally.
When near completion, stir in green onion bottoms and cheese.
Skip shredding and cut rutabaga into cubes for tasty breakfast hash.
That’s it! Give an easy Rutabaga Hash Browns Recipe a try and let me know what you think, and bon appétit!
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.
Thanks for checking out this rutabaga hash brown recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Here’s an easy cheesy cauliflower recipe that makes a great side dish or a tasty treat between meals. It’s saucy and cheesy and will satisfy your need for something decadent in the middle of the day.
What You Need To Make Easy Cheesy Cauliflower
CAULIFLOWER (florets, stems, the whole thing…whatever your taste buds prefer CHEESE …freshly grated, and whatever cheese you like, but cheddary is nice MUSTARD …fancy mustard!…definitely don’t use yellow mustard, unless you’re a savage MAYONNAISE SALT and PEPPER to taste
Also add additional spices and herbs if you like…make it as complicated or simple as you like. I like this dish for it’s simplicity, and because it’s a tasty snack that keeps me from making a nutritionally inferior choice, but you can definitely jazz the recipe up. Add fresh dill and minced garlic to the sauce, or garlic and onion powder, or dried Italian seasonings; make the dish as simple or complicated as you like.
Top cauliflower with sauce and cheese for a quick snack.
How to Make Microwave Cheesy Cauliflower
You can microwave an entire head of cauliflower in a bowl, but I like to break the cauliflower into smaller bowls for a tiny cauliflower treat. Use the stems and florets and cook accordingly. The more stem you use, the longer the cooking time.
Add a splash of water to the bowl and microwave of high heat to desired doneness.
While the cauliflower cooks, in a bowl mix the sauce of mustard, mayonnaise, salt, and pepper. Adjust ratios to taste.
Once the cauliflower has cooked to desired doneness, spoon and spread the sauce over the cauliflower.
Top with freshly grated cheese.
Microwave another minute to melt the cheese.
Sure, it’s cauliflower…but you know you want this.
And that’s it. Serve this simple microwave cauliflower cheese as a side dish, or eat it right out of the bowl for a cheesy cauliflower treat. Believe me, it’s a treat. Is it ice cream? No. It’s not ice cream. But it’s goooood, you’ll actually love it, and be satisfied, and you won’t feel as bad when you’re finished.
Give this cheesy cauliflower recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Try a tasty Pad Thai recipe with a spaghetti squash twist. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes, including this easy Pad Thai Recipe. A few simple ingredients are all you need to cook this healthy faux noodle vegetarian recipe.
What You Need to Make Pad Thai Recipe w/ Spaghetti Squash
SPAGHETTI SQUASH 4-6 cloves GARLIC finely chopped 2-3 GREEN ONIONS chopped, bottoms separated from tops 1 RED BELL PEPPER chopped 2 Tbsp OLIVE OIL 1 Tbsp SESAME OIL 1-2 Tbsp RICE VINEGAR 1- 2 Tbsp SOY SAUCE 1-2 Tbsp PEANUT BUTTER FISH SAUCE (optional) 1 or 2 EGGS 1 tsp CHILI PEPPER SALT and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash noodles you dig out will determine how much of the other ingredients you need; they are simple and fresh ingredients, so there really is no wrong way to make this dish.
When cooked spaghetti squash pulls apart into “noodley strings”
How to Make Spaghetti Squash Make Pad Thai
When buying a spaghetti squash, choose one that seems heavy for its size.
Carefully slice the squash into halves. Cut the squash across instead of lengthwise; this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash. It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!
Add chopped green onion bottoms, chopped garlic, and chopped bell pepper and saute cook 1-2 minutes. If you like a bit of heat with your dish, add some red pepper flakes or fresh chopped hot peppers.
Add in salt and chili pepper and continue sauteing.
Stir in rice vinegar, soy sauce, and peanut butter. Add fish sauce if you’re a hardcore pad Thai aficionado. Add a bit of water to thin the sauce, if desired.
Cook for 1 -2 minutes. Then, add in the spaghetti squash and mix well with the sauce.
Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with the rest of the dish and get it off the heat.
Top with fresh chopped cilantro and chopped peanuts and serve.
Add fresh bean sprouts, too, if you be cray.
Pad Thai with spaghetti squash noodles
And that’s it. This recipe makes a nice twist on a traditional pad Thai recipe. Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.
Thanks for checking out our spaghetti squash pad Thai recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
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.
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
It’s like an easier, less expensive lasagna
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.
I like to use smoked sundried tomatoes for this egg bake recipe…give them a try.
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 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!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try a tasty breakfast hash made from fresh jicama. Jicama makes an easy hash recipe because jicama is crunchy and can be eaten raw, just cook it long enough with the other ingredients to impart flavor and heat the jicama through. I like lots of onion and peppers in this jicama recipe, but experiment with other ingredients as well. A hash is a great dish for cleaning out the fridge. Jicama root is like the offspring of a potato and an apple; the root is white and crunchy and can be eaten raw, it has a very mild flavor, and is not too sweet, so it makes an ideal ingredient for many recipes. Give this jicama recipe a try and let me know what you think!
Ingredients for this Jicama Recipe
1 JICAMA diced into cubes chopped ONION chopped BELL PEPPERS chopped HOT PEPPER finely chopped GARLIC? why not. seasonings: SALT for jicama PAPRIKA CHIPOTLE GARLIC POWDER BLACK PEPPER but use whatever seasonings you like …sometimes I use dried ITALIAN SEASONING …give it a try
Jicama root is super mild and crunchy and can be eaten raw and used in many recipes. Give it a try!
How to make a Breakfast Hash with Jicama
Buy jicama with an unblemished, unbroken skin, one that seems heavy for its size since jicama is mostly water, just like you.
Wash and cut the skin of the jicama off with a knife.
Dice jicama into cubes and toss in a bowl with salt and set aside.
Heat oil in a skillet and add in the onion, peppers, and garlic.
Saute for 2-3 minutes and then add in seasonings to taste, but don’t be shy.
Continue sauteing another 2-3 minutes.
Dry salted jicama with a paper towel and add into the skillet.
Saute jicama with the other ingredients as desired.
Once the jicama is heated through, the dish is ready!
Jicama hash with just onions and seasoning…make a super simple hash for a quick breakfast side dish.
Give this easy jicama recipe a try and let me know what you think, and bon appétit!
And for another vegetarian breakfast dish idea, try out this canned Jackfruit Hash Recipe.
Thanks for checking out the jicama recipe and video, if you liked this quick breakfast hash idea, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
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
When buying canned jackfruit, notice that there are often two types for sale: a ripe sweet jackfruit in syrup, and young green jackfruit. Use young green jackfruit for this mock chicken tikka masala recipe.
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.
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.
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.
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!
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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.
Here’s a shrimp toast recipe based on a Vietnamese deep fried shrimp bread dish. This shrimp recipe works as a snack or main dish, and it doesn’t require many shrimp, so it can be an economical shrimp recipe choice. I prefer English muffins for shrimp toast because it’s the perfect size, and they toast up super well in the oven. I use a mix of chopped and whole shrimp for maximum shrimpiness and visual effect, but experiment and find what you like.
Shrimp Toast Recipe Ingredients
12-15 SHRIMP peeled and deveined 3 ENGLISH MUFFINS 2 EGG WHITES 1 clove minced GARLIC 1 tsp dried ITALIAN SEASONING 1 tsp PAPRIKA SALT and PEPPER to taste some OLIVE OIL
Shrimp Toast on English Muffins
How to Make Shrimp Toast
Peel and devein shrimp.
In a bowl, lightly toss shrimp with olive oil, season with salt, pepper, and paprika and set bowl aside.
Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
Then place muffin halves face-up on a baking pan.
In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning and minced garlic.
Place a spoonful of this egg white mix on each muffin half. Place shrimp over the egg white and cover the muffin half. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.
That’s it. A healthier version of Shrimp Bread that really works. Give it a try and let me know what you think.
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.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit is a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a extremely versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes.
Ingredients for Canned Jackfruit Potato Hash
1 20oz can young, green JACKFRUIT 1 cup chopped POTATO (any kind you like, sweet potato makes a nice change-up) ½ cup chopped ONION chopped PEPPERS (I like using a combo of jalapeno and bell peppers, but use whatever you prefer) finely chopped GARLIC (optional, but always a good idea) 1 tsp CUMIN POWDER 1 tsp PAPRIKA 1 tsp TURMERIC 2 Tbsp WORCERSTERSHIRE some SALT and PEPPER
Breakfast hash with young green jackfruit with potato
Shred it. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium high heat.
Add chopped onion and peppers and saute 3-4 minutes.
Add garlic and cook 1 minute.
Add seasoning and mix well, continue sauteing for another minute.
Add in shredded jackfruit and Worcestershire sauce and mix well.
Raise skillet heat and add in potato. Add 1 can of water and mix.
Cover skillet and allow ingredients to come to a bubble.
Reduce heat to a simmer and continue cooking until potatoes are near done.
Remove cover and continue cooking hash until potatoes are done.
Serve as a breakfast side or the main dish. Top with eggs, if desired.
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.
What is Jackfruit?
Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe, jackfruit can be treated like a starch, cooked and used in savory dishes. Ripened jackfruit can be eaten raw and is very juicy and sweet; quite a combo. Buying and cleaning a fresh jackfruit is quite an endevour. For me, canned jackfruit is a perfect ingredient.
I prefer unripe, young, green jackfruit and find it to be a terrific ingredient to experiment with in a variety of recipes. The texture of unripe jackfruit makes it a fantastic faux meat, and the mildness of its flavor allows it to be incredibly versatile.
I’ve used it as a meatless pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a potato hash for breakfast. Its super nutritious, readily available at Asian markets, and well worth giving a try.
No canned jackfruit on hand, but still want a tasty potato dish for breakfast? Try this classic Crispy Potato Breakfast Recipe.
home fried potatoes
Thanks for watching our recipe videos!
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.
I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.
What You Need To Make This Cauliflower Salad Recipe
2 lbs CAULIFLOWER 1-2 minced GARLIC cloves ½ cup chopped GREEN ONIONS 1 cup chopped PARSLEY 2 tsp WORCESTERSHIRE ½ cup OLIVE OIL ¼ cup VINEGAR 1 tsp DRY MUSTARD 1 tsp PAPRIKA SALT and PEPPER (to taste)
Quick and easy cauliflower recipe!
How to Make a Cauliflower Super Salad
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
Toss until everything is well coated in the dressing.
Serve as a side dish or as part of a leafy salad. It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
add sliced tomato for a quick splash of color
Tips for a Better Cauliflower Salad
Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
To easily add a bit of protein to this dish, top with toasted nuts.
Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Cod fillets make a great baked fish recipe. This recipe is great for all types of fish, especially cod or tilapia fish fillets, which are generally good buys at the supermarket. Cod and tilapia are both low key fish with a mild flavor, so baking them in the oven with a homemade tartar sauce and panko breadcrumb topping adds a nice twist. This baked fish recipe cooks up quick and is perfect for family meals.
What You Need for this Baked Fish Recipe
2 COD FILLETS (about 8oz each) ½ ONION (sliced) ½ cup PANKO BREADCRUMBS check current prices on Amazon 1 Tbsp melted BUTTER ½ tsp PAPRIKA (optional) SALT and PEPPER to taste chopped fresh DILL spray cooking OIL for pan and onions sauce: ½ cup MAYONNAISE some chopped fresh DILL 1-2 Tbsp chopped PICKLES or PICKLE RELISH spoonful or two of the pickling solution or 1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness) (also…add a sqeeze of dijon mustard if desired)
cod is often a great buy at the supermarket
How to Make a Baked Fish Recipe
Pat the cod fillets dry and lightly season with salt and pepper
Heat a skillet on the stove top and melt butter.
Turn burner off, add breadcrumbs to the skillet and stir until butter is absorbed.
Add salt, pepper, any other spices desired, ½ of the chopped dill, and mix well.
To make the sauce, combine the remaining dill, mayonnaise, chopped pickles, and pickling solution or lemon juice, in a bowl, and stir until smooth.
Thanks for checking out our baked fish recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Make 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
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.
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.
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!
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.
A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.
What You Need To Make Cauliflower Potato Salad
2 lbs CAULIFLOWER florets 1 cup chopped RED BELL PEPPER 2 stalks chopped CELERY ½ cup chopped PARSLEY chopped whites of 4-6 BOILED EGGS
Cauliflower Potato Salad Dressing:
4-6 EGG YOLKS ½ cup MAYONNAISE 2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 1-2 Tbsp of PICKLE RELISH (a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar) SALT and PEPPER (to taste)
low carb cauliflower “potato” salad recipe
How to Make Fake Potato Salad with Cauliflower
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad, then you might like the cauliflower over-steamed; just follow your heart.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
Remove the yolks from your boiled eggs and place the yolks into a small bowl.
To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
Add in the dressing and toss until well incorporated.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
And that’s it. I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well. Enjoy!
For another great way to use cauliflower, try it as a pizza crust instead of flour. Take a look at the Cauliflower Crust White Pizza Recipe, try it and let me know what you think!
A white pizza is great on any kind of crust.
Thanks for Watching our Cauliflower Video!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
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
Impress family and friends with a fancy-pants French onion soup
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!
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.
This cauliflower gratin recipe is a tasty way to add cauliflower to your diet. This French inspired recipe is basically a veggie cheese casserole. I like to put creamy horseradish sauce in my version. I also like to add a few other veggies for color. I use red bell pepper, celery, and green onion in the video, but use whatever vegetables have in the fridge; using just a little shredded carrot will add pizzazz.
What You Need To Make a Cauliflower Gratin
2 lbs CAULIFLOWER florets 1 cup chopped veggies …like: –CELERY –RED PEPPER –GREEN ONION ….but use whatever you have 2 cups whole MILK (or half and half) 5 Tbsp BUTTER 5 Tbsp FLOUR 1-2 cups freshly grated CHEESE (I like using a combo of cheeses, some of my faves are swiss, parmesan, gruyere, gouda, and havarti) 1 Tbsp CREAMY HORSERADISH (or 2 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 2 tsp ITALIAN SEASONING SALT and PEPPER (to taste)
add a cup of colorful chopped veggies to your cauliflower gratin
How to Cook Cauliflower Gratin
Cut the cauliflower into florets.
I like to steam the florets for 2-3 minutes, this will make the cauliflower gratin creamier. Use a steaming basket, or just place half an inch of water in a pan, cover, and steam that way for a few minutes. If you prefer your cauliflower a little firmer in your gratin, you can skip the steaming.
Definitely give this cauliflower gratin recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Here’s an easy canned herring recipe if you’ve ever wondered what to do with canned herring or kippers. Canned smoked fish can be used to make healthy snacks or dinner recipes with very little time and effort. Canned herring is a good source of omega-3 fatty acids and other beneficial fats, and also a cost effective way to get healthy fish into your diet.
Make a Canned Herring Recipe on a Crostini
canned HERRING …also called KIPPERS thinly sliced and toasted BAGUETTE CREAM CHEESE RED ONION thinly sliced MUSTARD (very optional…but I like it…as long as it’s not hot dog mustard!) CAPERS …current caper prices online fresh DILL
Make a quick crostini for a canned herring snack
A good bread is the start of a great crostini.
Slice the bread thinly, so as to not overwhelm your toppings.
Toast the bread lightly.
Smear with cream cheese.
Spread on a drop of mustard, too, this is optional, but quite nice with herring.
Add a bit on thinly sliced red onion.
Add capers and fresh dill.
Top with smoked herring …either canned in oil or water, whatever you prefer.
Make a Healthy Salad with Kippers …aka smoked herring
Place an assortment of mixed greens in a salad bowl. No need to dress the salad greens; the salad toppings will be enough. Add sliced carrot, bell pepper, or celery for a nice crunch, and added nutrition. Top the greens with a kippered herring filet. Spread whipped or softened cream cheese over the kipper, add a dash of Dijon or stone ground mustard, if desired. Top with chopped red onion, capers, and fresh dill…and serve.
Kipper salad?…why not?
Canned herring is such a quick, easy, and healthy snack or dinner option. Try these canned herring recipe ideas and let me know what you think…and bon appétit!
Canned Pink Salmon …traditional style means skin and bones are still intact
Thanks for checking out these canned herring recipe dishes, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
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.
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
Steaming the kale at the end of the recipe preserves the nutrition
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.
Turn a simple kale side dish into a kale entree for a healthier dinner
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.
click pic for more kale recipe ideas
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
This oven baked wings recipe is a healthier and less messy chicken wing dish, compared to traditionally fried wings. These chicken wings are super tasty whether you eat them with or without a salt and pepper seasoned topping, or wing sauce. This seasoned wings recipe is based on salt and pepper style dishes I love ordering at Chinese restaurants.
What You Need For A Crispy Wings Recipe
3 lbs CHICKEN WINGS 10-12 GARLIC CLOVES, finely chopped big bunch of CILANTRO, chopped (stems and leaves) 3-4 GREEN ONIONS, chopped, bottoms separated from tops…use the green tops as a garnish 1-2 JALAPENOS, finely chopped (or substitute red pepper flakes) 2 Tbsp BAKING POWDER* 1 tsp TURMERIC POWDER 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1 tsp CHILI POWDER (I used chipotle, or smoked jalapeno in the video) SALT and PEPPER (to taste) OIL to saute seasoning topping
*Baking Powder is a mixture that works similarly to some cooking properties of baking soda and cornstarch.
For crispy wings, bake with a coating of baking powder and lots of seasoning
How to Make a Crispy Wings Recipe
Preparing and Cooking The Wings:
I generally remove the skin from chicken, but not when I’m baking this wings recipe; that crisp cooked skin is what makes chicken wings so tasty. Buy your wings already cut up, or cut them up yourself at home. [They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.]
1) Pat chicken pieces dry with a paper towel and set aside. Do not add oil, there’s plenty of fat in the skin. [If your wings are room temperature (they haven’t been cooled in the frig), you may need to wet your wings before patting dry. You want the chicken to have a bit of moisture to it, so plenty of the seasoning will stick to it.] 2) Combine the baking powder and powdered seasonings in a bowl and mix together well. 3) Toss the wingettes and drumettes with the dry coating. 4) Arrange the chicken pieces on a wire rack over a baking pan and place in an oven preheated to 425 degrees Fahrenheit. Here’s a good option if you want to check current prices for an oven-safe roasting rack on amazon. 5) Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.
While The Wings Bake, Make The “Salt and Pepper” Seasoning Mix:
1) Heat a little oil in a skillet, on medium heat. 2) Add fresh chopped jalapenos, or substitute red pepper flakes, and chopped green onion bottoms. Saute on Medium low heat for 2-4 minutes. 3) Add finely chopped garlic and continue to saute for a couple of minutes; be sure to keep the temperature low enough to not burn the garlic. 4) Add chopped cilantro, lots of it, stems and all. 5) Continue sauteing the mixture on medium low heat for 10-15 minutes until the cilantro has cooked down. You want the seasoning to still contain a small amount of moisture, so it will stick to the cooked wings. 6) Once the wings have baked to crispy completion, toss the wings and the seasoning together and serve.
Try tossing crispy wings with a salt and pepper seasoning mix for a tasty Chinese style dish
That’s it! Let me know what you think of this oven baked wings recipe, and if you’d like to try an Asian twist on baked wings, here is an easy Korean-Style Wings Recipe.
Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?
Thanks For Checking out our Recipes
We hope you love this easy wings recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
A little curry is a simple way to add a nice twist to scrambled eggs, and adding a bit of fresh greens into the mix will elevate the eggs to a slightly healthier plane. Scrambled eggs are always a good idea for a quick, hot breakfast, and this curry egg scramble cooks up quick. We often add spinach to egg dishes; it doesn’t effect the cooking time at all. I’m more of a runny yolk guy myself, and plain-jane scrambled eggs are never a good idea, but curry makes all things wonderful…and if the idea of mayonnaise on eggs sounds awful…well…just give this curry mayo a try.
What You Need for a Quick Scrambled Egg Curry
2-4 EGGS 2 cups fresh SPINACH 2 GREEN ONIONS 1 clove GARLIC 1 tsp DRIED ONION FLAKES ¼ tsp GARLIC POWDER ½ tsp CURRY POWDER 1 tsp BUTTER SALT and PEPPER to taste splash of OIL for cooking
2 Tbsp MAYONNAISE ½ tsp CURRY POWDER (add additional CUMIN or TURMERIC if desired) adding spinach to scrambled egg dishes is a quick way to add color and nutrition
How To Make a Scrambled Eggs Curry
In a bowl, whisk eggs with salt, pepper, onion flakes, garlic powder, and ½ the curry. In a smaller dish, mix the rest of the curry with the mayonnaise (add additional seasonings as desired). On a medium burner, heat oil in a skillet. Check here for current prices for a non-stick skillet on Amazon. When oil is hot, add garlic and chopped green onion bottoms and saute for 1 minute. Add butter and spread garlic and onion on the pan bottom. Top with the spinach, spreading the leaves evenly across the pan. Add in the egg mixture and let cook for about 2 minutes keeping the burner on medium heat. Turn the eggs (or flip them…it’s more fun to flip) and turn off the heat. The pan will be hot enough to finish the eggs. Plate the eggs and top with a dollop of the Curry Mayonnaise. And that’s it! scrambled egg curry with curry mayo Give this scrambled egg recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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.
Yuca is a popular root that can be used much like a potato
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!
Cook yuca by removing the skin and boiling the root in water
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.
What is kiwano melon? ….it’s a fruit, also known as a horned melon and an African horned cucumber; it originated in Africa, but is becoming popular around the globe, mostly because of it’s interesting appearance. Check out the video to see how to eat a kiwano and, if today is payday, go ahead and pick one up at the market …it’s a pricey piece of fruit.
How to Eat Kiwano Melon
Kiwano Melon will last several months when stored at room temperature.
Kiwano is also called a horned melon, and an African horned cucumber. Its taste is mild to slightly citrus with comparisons to lemon, kiwi, and cucumber.
Kiwano is a variety of melon, and grows on the ground from a vine.
Buy a kiwano melon that is orange in color, the more orange the better.
Unripe kiwano is hard and green, but as it ripens, it colors to yellow and then to orange.
It is edible at any stage as it ripens. When overripe, it will burst.
Kiwano can be sliced open and eaten raw.
The inner pulp and seeds are edible. Kiwano has a high water content, and lots of seeds.
Eat the fruit directly from the gourd or remove the pulp to use in a recipe.
The decorative kiwano gourd can be incorporated in kiwano dishes.
Kiwano is filled with an edible, seedy pulp
Kiwano Melon Fun Facts
Kiwano was used as a prop in an episode of Star Trek Deep Space Nine, staring as a “Golana Melon” from planet Golana.
Kiwano is sometimes called “blowfish fruit” because it looks like …a blowfish.
Because of its high water content, kiwano is prized in African desert regions.
Some varieties of kiwano have smooth skin (also known as “boring kiwano”).
Kiwano can be tied to the end of a stick and used to kill your enemies.
kiwano has hints of citrus and cucumber
In the Northwest USA where I currently live, kiwano melon is found quite readily in local markets, but it is expensive. At the local grocery in my neighborhood, this horned melon sells for $7.99 each. Yikes! It’s a bit pricey, but if you have expensive tastes and like a piece of fruit that looks cool, give kiwano a try.
Or try Dragon Fruit …an equally cool and potentially overpriced piece of produce.
Thanks for Watching our Sweet Potato Recipe Video!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
A roast chicken recipe is easy to prepare and makes a tasty one-pot meal when cooked up with your favorite root vegetables. I like to butter up a whole chicken and roast it at a higher heat for a tender chicken with a golden skin.
What You Need for this Roast Chicken Recipe
WHOLE CHICKEN (about 5 lb) 2-3 Tbsp BUTTER (melted) OLIVE OIL 2-3 bulbs GARLIC 2 PARSNIPS 3 CARROTS 1-2 ONIONS 1 lb POTATOES some HOT PEPPERS (optional) 1 big LEMON Fresh HERBS like ROSEMARY, SAGE, and THYME, or use a dried Italian herb mix 1-2 Tbsp PAPRIKA 1-2 Tbsp GARLIC POWDER SALT and PEPPER (to taste) …but really, use whatever seasonings you like (just make sure you use lots of them)
Coat the chicken in butter for a golden roast chicken
How To Make Roast Chicken Dinner
Buy a 5 pound chicken, or larger…might as well make it worth your while!
Remember to wash your hands frequently and clean your kitchen prep areas thoroughly before and after handling raw chicken.
Before cooking the chicken, remove it from the fridge for about an hour, this will help the chicken cook more evenly.
Wash the bird and then pat dry with paper towels.
Place the bird in a cooking pan and coat it with butter. I like to use melted butter, cause it’s easier, the butter will add great flavor and color; also, be sure to use a pan that’s large enough to accommodate the chicken and all the root veggies.
Season the bird well, inside and out, with salt and pepper; be generous with the seasonings!
For this recipe, I also coat the chicken with garlic powder and paprika, but use whatever seasonings you desire. If you’re just getting into home cooking and don’t have a lot of seasoning choices, you can check out current pricing for a Complete Starter Spice Set on Amazon.
Placing fresh produce in the chicken cavity will add flavor and moisture as the bird roasts.
I’m using onion, garlic cloves, and lemon to stuff the chicken, but add fresh herbs as well if you have them on hand; rosemary, thyme, and sage are flavorful choices.
Using cooking twine, tie the legs together to close up the cavity; this will keep the stuffing inside and also prevent the legs from sticking out and becoming overcooked during the roast.
Remove the chicken from the pan and set it aside.
Roasting a whole chicken with potatoes and root vegetables makes a perfect one-pot meal.
Chop up your root vegetables and potatoes and place in the pan. Chop the veggies into larger sizes since they will be roasting for a long time.
Season the veggies as desired and then coat the veggies generously with olive oil. Using your hands, mix the seasonings, olive oil, and veggies together until they are well coated.
Spread the vegetables evenly along the bottom of the pan and then place the chicken on top in the center, with the breasts and legs up. Bring the wings against the chicken and tuck them under the body, this will keep them close and ensure even cooking.
Bake in an oven pre-heated to 425 degrees Fahrenheit for about 90 minutes, a bit more of less depending on the size of the chicken and the amount of veggies.
If desired, roast with a thermometer inserted to check for doneness. Insert a thermometer into the meat between the leg and thigh (avoiding the bone) and cook until a temperature of 165-170 degrees F. If not using a thermometer, you can check for doneness by cutting between the thigh and leg; the juices should run clear of blood and the chicken should not be pink. Check current roasting thermometer prices on Amazon.
After 90 minutes at 425 F, remove the chicken from the oven.
Move the chicken off of the veggies and onto a separate plate; do not cut the chicken except to check for doneness.
Allowing the chicken to rest 10-15 minutes before carving will ensure that the juices inside the chicken are not lost.
Carefully remove the twine from the chicken legs and remove the stuffing from the cavity. Mix the stuffing into the pan of roasted veggies.
And that’s it. This roast chicken recipe makes a great dish for a holiday or family meal. I always make roasted chicken with root vegetables and potato; it’s the perfect pairing with the juicy deliciousness of a whole chicken roasted in the oven.
Give this roast chicken recipe a try and let me know what you think, and bon appétit!
Throw your chuck roast in a pot on the stove and it practically cooks itself.
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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!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This Ginger Chicken Recipe will remind you of a delicious dish from your favorite Chinese restaurant. The key to a tasty ginger chicken dish is fresh ginger, and lots of it. You won’t need hard to find ingredients, just a little soy sauce, sesame oil, and some fresh produce will make all of the difference.
What You Need To Make This Ginger Chicken Recipe
1 lbs. CHICKEN 1 Tbsp CORN STARCH 1 Tbsp SESAME OIL 1 Tbsp SOY SAUCE SALT and PEPPER (to taste) 4-6 cloves GARLIC ½ cup GINGER ½ cup ONION ½ to 1 cup CARROTS ½ to 1 cup CASHEWS 1 cup chopped Zucchini or other veggies (optional) some OIL for sauteing HOT PEPPER (optional)
Sauce Ingredients: 1 Tbsp SESAME OIL 2 Tbsp SOY SAUCE 2 Tbsp RICE VINEGAR 2-3 Tbsp JAM (or substitute sugar) 1 Tbsp CORN STARCH ½ to 1 cup WATER
Best Ginger Chicken Recipe
How To Make Ginger Chicken
Use skinless and boneless white or dark meat chicken, whichever you prefer.
Chop chicken into bite-sized pieces and place into a bowl.
Add 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp corn starch, and salt and pepper to taste. Mix well with the chicken and then set the bowl aside.
In another bowl, combine sauce ingredients and set aside.
Prepare the veggies; this dish will cook fast, so have all the veggies chopped before beginning to cook the chicken.
Chop fresh ginger into matchstick sizes; fresh ginger and lots of it make this recipe delicious,so don’t be shy with the ginger.
Cut carrots into matchstick sizes.
Finely chop the garlic.
Chop onions (I prefer green onions if I have them on hand, but any onion will work.
Chop hot pepper if desired; the fresh ginger will add a bit of bite to the dish, so skip the pepper if you prefer a milder recipe.
Heat a skillet and oil on medium high heat. Add chicken and cook, stirring occasionally for 5 minutes, and adjust heat as needed. If you need a nice skillet, you can check current prices for a NON-STICK SKILLET on Amazon.
After 5 minutes, add onion, garlic, ginger, and hot peppers.
Cook another 5 minutes, then add carrots and any other veggies; add sauce and mix well and continue to cook for 5 more minutes.
Add more water if desired. The sauce will be thicker or thinner depending on the amount of water added.
To finish the dish, stir in cashew nuts and remove from the heat.
And that’s it! Serve over rice.
Give this this super simple and flavorful ginger chicken recipe a try and let me know what you think, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Try this very tasty baked chicken tenders recipe. You can easily bake chicken tenders in the oven that you’ll enjoy just as much as deep fried tenders, the trick is to add butter to the breadcrumbs.
Ingredients For Baked Chicken Tenders Recipe
1½ lbs. CHICKEN 2 EGGS 3 cups PANKO BREADCRUMBS 1 cup FLOUR 1/3 cup BUTTER (I say 3/4 cup in the video, but I misspoke) 1-2 tsp TURMERIC POWDER 1-2 tsp TURMERIC POWDER 1 tsp CHILI POWDER 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1 tsp PAPRIKA HOT SAUCE (to taste) SALT and PEPPER (to taste) …but really, use whatever seasonings you like (just make sure you use lots of them)
Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?
How To Make This Chicken Tenders Recipe
Buy white chicken breasts already cut into strips, or buy breasts and cut them yourself, just make sure to cut them into reasonably uniform sizes so that they will cook evenly.
In a skillet, melt butter and then turn the stove burner off.
Add panko breadcrumbs to the butter and mix well. The breadcrumbs will quickly soak up the butter like it was never there.
Break eggs into a bowl and whisk.
In another bowl, add flour. Season the flour. Seasoning the flour and the chicken and adding the butter to the breadcrumbs all combine to make these oven baked tenders so awesome.
Line a large baking sheet with aluminium foil and lightly coat with oil.
Take a chicken strip and dredge it in the flour, then coat it in the egg, and then roll it in the breadcrumbs until the chicken strip is well breaded.
Place the chicken strip onto the lightly oiled pan and repeat until all of the chicken strips have been prepared.
The strips should be arranged on the pan with a slight space between each one.
Bake in an oven at 425 degrees F for 20-25 minutes, turning once about halfway through the cooking time.
Serve chicken tenders while hot, right out of the oven.
Chicken tenders go great with a dipping sauce. Ranch dressing is a favorite, along with blue cheese dressing, BBQ sauce, and honey mustard.
Chicken fingers make a great salad topping, too –it’s a decadent way to incorporate a nice salad into your day.
Give this oven-bake chicken tender recipe a try and let me know what you think, and bon appétit!
And for another faux fried oven-baked dish, check out this Onion Ring Recipe.
How to make an Onion Rings recipe in the Oven.
Thanks for checking out the recipes and videos If you like what you see, share it with your friends and family on social media, I appreciate it! –Chef Buck
Here are a few easy cocktail recipes for breakfast or anytime you feel like a nice libation. Coldbrew coffee can make a great mixer for a morning pick-me-up, but if you’re not a coffee person, then root beer will do in a pinch. Check out the video for quick and easy cocktail ideas, and look a bit farther below for tips on making coldbrew coffee at home.
Easy Cocktail Recipes
COLDBREW COFFEE COCKTAIL 6oz Coldbrew Coffee 1oz Vodka 1oz Irish Cream …also add a splash of half ‘n half if you like
ROOTBEER FLOAT COCKTAIL 4-5oz Rootbeer 1oz Vodka 1oz Irish Cream …also add a splash of half ‘n half if you like
Coffee ice cubes are ideal for cold coffee cocktail recipes.
MIMOSA: equal parts chilled Champagne and orange juice
SCREWDRIVER: 1-2oz Vodka to 5oz Orange Juice
GREYHOUND: 1-2oz Vodka to 5oz Grapefruit Juice
BLOODY MARY: 2oz Vodka 4oz Tomato Juice Lemon Juice …and then just a little bit of everything else in your refrigerator
SHOT OF JAMESON: shot of Jameson
Want to Know How to Make Coldbrew Coffee?
What You Need To Make Cold Brew Coffee
COFFEE …Buy whole beans and grind them at home, fresh-ground coffee makes all the difference. WATER …We use cold tap water, ’cause we’re savages (I mean eco-friendly / cheap) TIME …This is the hardest part, allow at least 12-24 hours. My wife prefers 36 hours…it’s pretty subjective.
cold brew for the best iced coffee
How to Make Cold Brew Coffee for the Best Iced Coffee
Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference. Buy whole beans and grind them fresh at home. Grind the beans coarsley. Place the ground beans in a sealable pitcher or jar and add water. We like a ratio of 1½ cups whole beans to 4 cups water, but experiment and adjust to your taste…nothing is more subjective than a cup of coffee. Stir. Seal the container and place in the refrigerator for 12 to 24 hours (or more, if you like). When the time is up, simply strain the mixture through a coffee filter and it’s ready to drink. Make multiple batches of cold brew coffee at one time, then you won’t have to wait. Make extra batches of cold brew for coffee ice cubes: just pour coffee into an ice tray and freeze it…coffee ice cubes are fantastic for iced-coffee …it’ll keep the coffee chill without diluting the flavor.
Why Cold Brew?
Cold brew coffee is super smooth, and can be less acidic than coffee brewed hot, so it might be a better choice for sensitive tummies.
Cold brew stays fresher longer than hot brewed coffee, so you can make bigger batches at a time without the coffee growing old and stale to taste.
It’ll put pep in your step.
Give cold brew coffee a try and let me know what you think, and bon appétit!
Thanks for checking out the videos and recipes. If you like what you see, click some of the buttons below and share it with your friends and family on social media, I appreciate it! –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)
Creamy fettuccine alfredo topped with fresh parsley and served with buttered bread.
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 this fancy-pants omelet recipe I’m using lamb, garlic, and cream cheese, which is the perfect hipster omelette combination, but there are no end to the ingredients that can be used to make an omelet. Do you spell it omelet or omelette? However you spell it, it’s the perfect egg dish for breakfast, brunch or a lazy man’s dinner.
Omelet Recipe Ingredients
2 EGGS GROUND LAMB GARLIC finely chopped WHIPPED CREAM CHEESE or grated cheese of choice OIL or BUTTER for cooking SALT and PEPPER to taste
Important!! –let the omelet cook and set on the first side before turning!
How to Make the Best Omelet Recipe
Pre-cook any ingredients that need to be cooked: onions, peppers, meat…anything that takes longer than an egg to cook should be pre-cooked.
In a skillet, heat oil or butter on medium heat. Use enough oil to coat the bottom of the skillet. You can check here forcurrent pricing for a non-stick skillet on Amazon.
Medium is a good heat–not too hot, not too cold–enough to allow the eggs to cook and set without overcooking; an omelet should be soft, not crusty and overcooked–avoid too high a heat and browning the eggs!–that’s my preference of course, but give it a try. Don’t rush an omelet!–hell, it doesn’t take long anyway.
In a small bowl, crack two eggs and whisk well. The more you whisk, the fluffier the omelet. Pour eggs into the skillet. Give the skillet a shake to spread the egg out. And then leave it alone. The eggs should cook gently. Sprinkle salt and pepper to taste.
Let the eggs set and cook around the edges until the eggs move easily in the pan–this will take 1-2 minutes depending on how hot your skillet is.
Once the omelet can be moved easily, flip or turn the eggs over gently with a spatula. Immediately turn off the heat, the pan will be hot enough to finish off the omelet.
Add cream cheese or a little shredded cheese to one side along with other omelet fillings. Fold eggs over omelet fillings, making a half moon, and then slide your omelet onto a plate. And that’s it–a super easy and delicious omelet!
A Korean style green onion pancake can be made quick and easy –give it a try!
Thanks for Checking Out Our Omelet Recipe
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
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
Keep salmon skin-side up to preserve crispiness
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.
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.
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!
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.
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
southwest quinoa salad recipe
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.
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!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
This 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)
Banana pancakes are flourless and gluten free and cook up fluffy and filling for a healthy, easy to make breakfast alternative to traditional pancakes.
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.
Banana Pancake Recipe
Give these flourless banana pancakes a try and let me know what you think, and bon appétit!
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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Make a spicy hot wings recipe at home. You can bake crispy wings for a healthier version of your favorite wings recipe, and a Buffalo sauce is super easy to prepare. I usually buy the whole wings and cut them up at home, but you can buy bags of chicken wings already cut up into drumettes and wingettes.
What You Need to Make This Hot Wings Recipe
3 lbs CHICKEN WINGS 2 Tbsp BAKING POWDER 1 tsp SALT ½ tsp ONION POWDER 1 tsp GARLIC POWDER 1 tsp PAPRIKA ¼ tsp BLACK PEPPER …but really, use whatever spices you like
Ingredients For Buffalo Hot Wings Recipe Sauce
¼ cup BUTTER ¼ – ½ cup HOT SAUCE 1 tsp WORCESTERSHIRE 1-3 Tbsp HONEY
You can bake crispy chicken wings for a healthier version of your favorite hot wings recipe
How to Make Crispy Chicken Wings In The Oven
Preparing and Baking the Wings:
I generally remove the skin from chicken, but not when I’m having wings; that crisp cooked skin is what makes wings so tasty. Buy your wings already cut up, or cut the up yourself at home. They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.
Pat chicken pieces dry with a paper towel and set aside
Combine the baking powder and seasonings in a bowl and mix together well
Toss the wingettes and drumettes with the dry coating Arrange the chicken pieces on a wire rack over a baking pan and place in oven preheated to 425 degrees F. Here’s a good option if you want to price an oven-safe roasting rack on Amazon.
Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.
While the Wings Bake, Make the Sauce:
A classic Buffalo chicken wing sauce is easy to prepare.
In a sauce pot, melt butter
Add an equal amount of hot sauce to the pot, or more if you like your wings spicier
Throw in a splash of Worcestershire sauce
And for sweeter wings, add honey to taste
Mix well and heat through
A classic Buffalo chicken wing sauce is easy to prepare.
Sauce the Wings, Or Don’t:
I like my spicy wings right out of the oven, just the wings and crispy skin. I like them tossed in Buffalo sauce, too, so I usually sauce half and leave half un-sauced, but follow your own heart.
To sauce the wings, simply combine the wings hot out of the oven and the sauce hot off of the stove into a bowl and toss. And a creamy blue cheese or ranch dressing makes a nice accompaniment.
And that’s it!
Give this hot wings recipe a try let me know what you think, and bon appétit!
And for another fun party type food, check out this recipe for a giant platter of Nachos Supreme.
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.
Thanks For Checking out our Recipes
We hope you love this hot wings recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Check out this simple potato cake recipe. Or do you call them potato pancakes? Or potato latkes? I like to use sweet potatoes because they are less starchy and cook up quicker than white potatoes, plus sweet potatoes just taste great, and they are a good nutrition and energy source.
Ingredients to Make A Sweet Potato Cake Recipe :
1 med SWEET POTATO ONION (½ as much as potato) Fresh HOT PEPPER (optional) 2 EGGS 2 Tbsp FLOUR 1 tsp CURRY POWDER ½ tsp CHILI POWDER (optional) ……or whatever seasonings you prefer! SALT and PEPPER (to taste) OIL for cooking
Are they potato latkes, potato pancakes, or potato cakes? What do you call them?
How to Make Sweet Potato Latkes :
Shred sweet potato into strings, and thinly slice onion into stringy lengths.
I like to also thinly slice a jalapeno pepper; the pepper adds a nice zing, flavor, and color, but you can skip the pepper if you’re a “fraidy cat”.
In a bowl, combine the potato, onion, and pepper with the flour until well coated.
Beat two eggs and add into the mix, stirring well.
Add seasonings as desired. I like a lot of seasoning, and the potato and onion like it, too, so be liberal with the salt, pepper, and flavors you prefer; it’ll make for tastier cakes.
thinly sliced sweet potato, onion, and pepper make for a sturdy, tasty, potato cake.
Heat oil in a skillet on medium-high heat and spoon the potato mixture into the skillet and press and shape into patties. The potato cakes should be about the size and thickness of a nice ¼lb burger, but not too thin.
Don’t crowd the skillet. I use a ten-inch skillet and get two batches of three patties each, which is a terrible sentence, and almost sounds like math, so sorry for that.
Cook patties for 3-4 minutes on each side, turning carefully.
Adjust the burner temperature as needed; reduce heat to cook each potato patty for 3-4 minutes without burning.
Cook until nicely colored, then remove potato cakes from the skillet and drain on a paper towel.
It’s a great dish for breakfast, lunch, or dinner. Give this simple potato cakes recipe a try and let me know what you think, and bon appétit.
Thanks for watching. If you like the potato cake recipe, use some of the share links below to share the dish with your friends and family. I appreciate it! –Chef Buck
Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time.
Ingredients for Mango Curry Recipe
4 large, very ripe and juicy MANGOES 1 cup YOGURT 1-2 Tbsp CUMIN SEEDS dash of ASAFOETIDA ¼ cup CURRY LEAVES chopped well 4-5 Tbsp GINGER finely chopped 2-3 Tbsp CHICKPEA FLOUR a.k.a. besan 2 Tbsp OIL for cooking SALT to taste
Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy. Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
Add in about 1 cup of Greek-style yogurt and mix well. In a large pot, heat oil on medium high heat. Add cumin seeds and asafoetida and cook 30-40 seconds. Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes. Add mango mixture and 1 cup of water and stir well with ingredients in pot.
Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes. Stir occasionally and add more water to the mango curry as desired. After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes. That’s it! Serve mango curry over rice, and enjoy!
A complete Indian meal with mango curry, chana masala, and gobi matar.
Chana Masala Recipe
Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it mostly depends on the other dishes I’m serving with the chana masala.
I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.
Chana Masala Ingredients: 1 15 oz can CHICKPEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TURMERIC SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
Gobi Matar Recipe
Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.
Ingredients: 1 med CAULIFLOWER (cut into florets) 1 15 oz can DICED TOMATOES (or 2 med tomatoes) 1 8 oz can GREEN PEAS 1/8 tsp ASAFOETIDA (optional, also called Hing) 1 large ONION (chopped) 1 HOT PEPPER (finely chopped) 1 tsp GINGER (finely chopped) 1 Tbsp GARLIC (finely chopped) 1 tsp CHILI POWDER (sub cumin powder for less heat) 1 tsp CUMIN SEEDS ½ tsp TURMERIC POWDER 1 tsp CORIANDER POWDER 1 tsp GARAM MASALA 2-3 Tbsp OLIVE OIL ¼ cup WATER SALT (to taste)
How to Make Indian Gobi Matar
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes.
I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health. Give Indian cooking a go, and bon appétit!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check 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.
For another Indian favorite, try this Indian spinach recipe called Chole Palak.
Thanks for Watching Our Indian Cooking Videos!
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.
This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.
Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS 1 15oz can BLACK BEANS 2 medium sized ONIONS chopped 4-5 cloves GARLIC finely chopped some leftover SAUSAGE or HAM (cooked) 32 oz BROTH (or ½ water ½ broth) a little HALF AND HALF if you want 1 tsp CHIPOTLE POWDER (or use some other kinda heat) SALT and PEPPER to taste 1-2 Tbsp Oil chopped PARSLEY if you want
adding a mix of beans will add color and texture to your soup
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot. Add the onion and garlic and saute for several minutes. If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want. Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about improvising. Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude). Toss in a bay leaf and bring the pot to a bubble. Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup. Reduce the heat down to a low simmer, cover and let cook 30-45 minutes. After simmering, remove the bay leaf. Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.
use a hand blender to make a soup creamier
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup. Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it! If you can make it a day ahead, all the better; soup only gets tastier with time! Hope you love it! Give Bean Soup recipe a try and let me know what you think, and bon appétit.
And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.
pot o’ meatless chili for good times
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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.
Give this easy Egg Bake Recipe a try. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it’s delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it’s a great recipe for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.
Egg Bake Recipe Ingredients:
10 EGGS 1 cup MILK 1 cup GREEN ONION chopped 3-5 cloves GARLIC finely chopped 1-2 cups shredded CHEESE …I like gruyere and monterey jack best 1 cup MUSHROOMS sliced ½ cup BELL PEPPERS chopped ½ cup ARTICHOKE HEARTS chopped ½ cup TOMATOES HOT PEPPERS chopped, to taste SALT and PEPPER to taste OIL for cooking add CILANTRO, PARSLEY, or any chopped HERBS you like!
Egg Bake Recipe Directions:
My favorite part of this dish is the leftovers. It’s great cold for a tasty and nutritious breakfast on the go, so make a batch at the beginning of your week, and you’ll have a quick snack whenever you like.
Step 1: Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients, because it’s the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired.
use lots of fresh veggies –and ham or cooked sausage if you’re feeling carnivorous.
Step 2: In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.
Step 4: Line the bottom of the dish with freshly shredded cheese. I like gruyere and monterey jack the best, but use your favorite cheese.
layer a lightly greased baking dish with cheese
Step 5: Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.
spread sauteed veggies evenly over cheesy bottom.
Step 6: Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.
Completely cover dish with egg mix.
Step 7: Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired. Remove from the oven and allow the egg bake to rest 10 minutes before slicing.
Serve hot or cold, and make a bunch, because the leftovers are twice as good!
This dish makes a terrific breakfast for a family gathering, it’s awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.
Give this easy egg bake recipe a try and let me know what you think…and bon appétit!
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
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
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.
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 makes a great side dish
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!
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
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
use roasted garlic to make a quick crostini
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!
This Israeli couscous recipe, also called pearl couscous or ptitim, makes a great pasta salad. It’s called “couscous”, but isn’t what I think of when I think of couscous, because it boils up into tiny pasta balls about the size of a blueberry. Toss pearl couscous into a salad with your favorite dressing and some fresh veggies and it makes a quick and healthy side dish, or even a full meal if you throw it on a bed of greens.
Israeli Couscous Pasta Salad Ingredients
1 pkg ISRAELI COUSCOUS (8.8 oz) 1 lg ENGLISH CUCUMBER (sliced) 1 CARROT (strings?…whatever, man) 2 cups PARSLEY (chopped) TOMATO (sliced) ….and whatever’s in the fridge you need to get rid of. dressing: ¼ cup OLIVE OIL 3 Tbsp LEMON JUICE (or vinegar) 2 tsp LEMON ZEST 2 tsp GARLIC (minced) 2 tsp GINGER (minced) SALT and PEPPER to taste (plus whatever you want)
Israeli couscous is also called pearl couscous or ptimim.
Israeli Couscous Recipe
Bring 3 cups of water to a boil and add in the Israeli couscous. Check current prices for Israeli Couscous on Amazon. Salt and oil are not needed. Reduce heat down to a simmer, cover, and let cook for 10 minutes. After 10 minutes, remove the pot from the heat and strain the couscous. Rinse with cold water to halt the cooking process and to keep the pasta from becoming too soft.
Slice fresh veggies. Use the ones I have listed above or use your favorites; and especially use whatever veggies you have in the fridge that you need to get rid of. Whenever I make a big salad, it’s almost always to utilize ingredients that are gonna go bad if I don’t do something with them soon–it’s a win-win, I end up not wasting food and getting something healthy to eat.
uncooked Israeli couscous
In a small bowl, combine the dressing ingredients. I like to use fresh lemon juice because it’s awesome. but it’s also great to keep lemons on hand for the fresh zest–lemon zest adds a nice zing to salads and dressings. If you don’t have fresh lemon on hand, substitute vinegar.
In a bowl, toss together the couscous, veggies, and dressing. If you’re going to be serving and eating it all right away, go ahead and add tomato, but if you’re going to refrigerate some or all of the salad for later, just wait and add the tomato when you’re serving (refrigerated tomatoes are no fun).
Israeli (pearl) couscous is great in these kinda salads. I often use quinoa in these types of dishes, but this couscous makes a nice change of pace, so give it a go if you’re regularly eating salads and need to mix things up a bit.
Give this Israeli couscous recipe a try and let me know what you think, and bon appétit!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
Thanks for Watching our Couscous Recipe Video!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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.
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!
Add milk to thin, or more powdered sugar to thicken the frosting.
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:
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
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
Stale bread makes the best french toast! –slice ahead of time!
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.
Creamy cheese filled French Toast
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, 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!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This 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!
Use firm pears for baking, ideally and anjou or bosc pear.
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.
Baked pears with Cream Sauce!
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!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
How to eat pomegranate. First off, Pomegranate is a weird, messy fruit.
When selecting a pomegranate, choose a fruit that is heavy for its size; like with most fruits, this signifies that it is fresh and juicy. The skin should be firm.
How to Eat Pomegranate
Pomegranate juice can be quite messy, and will easily stain clothing. It is a good idea to slice and prepare pomegranate in a large bowl or kitchen sink where the juice splatter can be contained.
The edible part of the pomegranate are the red “seeds” within the fruit. These seeds are called arils. Inside the arils you’ll find an inner seed that is a little gritty, but it is edible and contributes to the overall texture of the pomegranate, which is…interesting. Pomegranate is a food folks tend to love or hate, but whichever camp you fall into, pomegranate will provide an attractive and nutritious experience. Pomegranate is high in fiber, antioxidants, vitamins C, and potassium.
arils from pomegranate
To remove the arils, slice the pomegranate in half, and then into wedges. The arils are held firm by a membranous inside that is bitter and not to be eaten. The arils can be easily pulled away from the membrane. There are quite a lot of arils in a pomegranate, so this can take a little time…playing some cool jazz will help.
Some folks like to remove the seeds while holding the pomegranate beneath a bowl of water…this will cut down on the splatter, but it will also dilute any of the juice within the fruit.
How to eat pomegranate? Pomegranate can be eaten raw, juiced, or cooked.
Pomegranates keep for a week at room temperature, or up to 3 weeks if refrigerated.
Pomegranate is often referred to as “the food of the Gods”. Give ’em a go. You’ll either love it or hate it.
How to cook quinoa with beets; a simple recipe that pairs quinoa with delicious roasted root vegetables. For this quinoa recipe, I roasted beets, carrot, and onion, but any root vegetable will do. I also added a little RAW ginger and garlic, to provide a flavor punch along with excellent nutrition. A complete protein, quinoa makes this dish an ideal vegetarian recipe. It’s a perfect side dish or main course.
Quinoa and Root Vegetable Recipe Ingredients:
1 cup QUINOA 2 med. BEET ROOTS 1 med. ONION 1-2 Lg CARROTS 2 Tbsp GARLIC (minced) 2 Tbsp GINGER (minced) ½ cup PARSLEY (chopped) HOT PEPPER (to taste) 2 Tbsp OLIVE OIL 4-6 Tbsp VINEGAR SALT and PEPPER to taste
Chop root veggies into bite-size pieces (but big bites!)
How to Cook Quinoa and Root Vegetable Recipe
Wash and then chop beet bulbs and carrots into roughly ½ inch pieces–bite size, but not too small. Chop onion into similar sizes. Place chopped veggies in a bowl and toss with olive oil, salt and pepper.
On an ungreased baking sheet, spread veggies out into a single layer and then roast approx. 30 minutes in an oven pre-heated at 400 degrees Fahrenheit. Halfway through the roasting, give the veggies a stir and return to the oven. While the root vegetables roast, prepare the quinoa.
If you’ve ever wondered how to cook quinoa …it’s just like rice: 1 part quinoa to 2 parts water. Most quinoa sold in stores throughout the USA has been pre-washed, but check packaging for details. (Check current prices for quinoa on Amazon.)
If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.
Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.
This recipe makes an awesome side, but it also works well as an entree. Give this quinoa and beet recipe a try and let me know what you think, and bon appétit!
Buy beet roots with the greens for two great ingredients.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our beet and quinoa recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
Use canned salmon to create this simple and satisfying salmon burger recipe. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you’re hamburgered out –plus it’s a healthier choice.
Salmon Burger Recipe Ingredients:
14oz canned SALMON (red or pink) ¼ – ½ cup ONION (finely chopped) HOT PEPPER (finely chopped, to taste) 2 EGGS (beaten) SALT and PEPPER to taste OIL for sauteing (3-4 Tbsp…salmon will soak up the oil) 1 Tbsp CURRY POWDER (optional, check current curry prices online)
Canned Salmon makes tasty burgers!
Salmon Burger Recipe Directions:
I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon. Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.
Canned Pink Salmon …traditional style means skin and bones are still intact
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo. It’s a nice break from hamburgers, and just as tasty. Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.
Give this salmon burger recipe a try and let me know what you think, and bon appétit!
And for another alternative take on a burger dish, try one of my favorite vegetarian burger ideas, A Super Eggplant Burger Recipe.
Best veggie burger? Looks like it.
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It’s easy to make friends with this easy, awesome tasting biscuit recipe. You biscuits in all manner of meals. Serve them alone as a breakfast side, pile them up into the perfect breakfast sandwich, ladle them with gravy for a wholesome entree, or top them with whipped cream and strawberries for a decadent dessert!
Buttermilk Biscuit Recipe Ingredients
4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1½ cups BUTTERMILK (chilled) (plus buttermilk for brushing biscuit tops)
Buttermilk Biscuit Recipe Directions
In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Check here for current prices for a pastry cutter on Amazon.
Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.
Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.
On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or “handle” the dough too much.
Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.
Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter–this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.
Give these biscuit recipes a try and let me know what you think, and for another breakfast bread dish, try this Egg Bread Recipe.
Fancy baked eggs to impress friends and family
Thanks for checking out our biscuit recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
Heavy Whipping Cream
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 Shortcake knock-off using leftover biscuits
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!
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
fresh baby bok choy
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!
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
Turn crappy watermelon into happy watermelon! (sorry)
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!
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
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!
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
Quinoa Fried “Rice”
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.
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 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.
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.
Cube steak is a hammered and tenderized cut of round or top sirloin steak
Buttermilk biscuit and gravy are pretty easy to make at home, and biscuits are great for any meal–not just for breakfast. I’m using mushrooms for this gravy recipe, but sausage can easily be substituted if you’re in a meaty mood.
What you need to make Biscuits
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)
Easy Buttermilk Biscuit Recipe
How to make a Buttermilk Biscuit
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. 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 use 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. Check Parchment Paper prices on Amazon
Lightly brush the tops of the biscuits with buttermilk or melted butter–this helps 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.
Homemade Buttermilk Biscuits
Mushroom Gravy Recipe Ingredients
oil/butter for sauteeing onion/mushrooms ½ cup chopped ONION 8 oz sliced MUSHROOMS ½ cup BUTTER ½ cup ALL-PURPOSE FLOUR 2 cups MILK about 2-3 tsp SALT (or to taste) 1 tsp BLACK PEPPER (or to taste) ½ tsp ground SAGE 2 tsp WORCESTERSHIRE SAUCE 1 tsp HOT SAUCE 1 tsp dried THYME ….experiment with whatever seasonings you like
Mushroom Gravy Recipe Directions
Heat 1-2 Tbsp oil in a skillet on medium high heat. Add onions and saute for 2 minutes. Add mushrooms and continue sauteeing until browned. Stir in a little salt and pepper. Remove onions and mushrooms from skillet and set aside for later.
Return skillet to the heat and add ½ cup butter and melt. Once melted, add in a little of the ½ cup flour. Stir until smooth, and then continue to slowly add and stir the flour into the butter until the entire ½ cup of butter and ½ cup of flour have been incorporated –this is a roux, a traditional thickener for sauces.
Continue stirring the roux and slowly add milk over several minutes until the the gravy is smooth and creamy. I use almond milk in this recipe, but most any kind of milk will work. Return the mushrooms and onion to the mix and continue stirring with the burner still on med to med-high heat.
Biscuits with Mushroom Gravy
Add sage, thyme, worcestershire sauce, salt, pepper, and hot sauce –or anything else you’d like to try. Add more milk as needed to achieve the desired consistency. And that’s it.
If the gravy sits around for a bit, just heat and stir in more milk–you can do this the next day, too, if you have gravy leftover.
This gravy is great over a buttermilk biscuit, but it can also be used for many entrees.
This gravy is great on country fried steak or meatloaf. If you’d rather have sausage gravy than mushroom gravy, then make it exactly the same way, but substitute sausage for mushrooms, and be sure to thoroughly drain the grease from the cooked sausage before adding it back into the skillet.
Give this Buttermilk Biscuit and Gravy recipe a try and let me know what you think, and bon appétit!
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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.
guacamole recipe
Give this guacamole recipe a try and let me know what you think, and bon appétit!
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.
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
Try this family-style burrito recipe–it’s enough for a family or perfect for anyone who loves leftovers. We like to use roasted peppers in the filling, which is optional, but well worth the effort.
What You Need To Make The Best Burrito Recipe
TORTILLAS (about 7″ diameter) 2 cups SHREDDED CHEESE ¾ lb GROUND BEEF 1 can KIDNEY BEANS (15oz) 1 can REFRIED BEANS (15oz) 3 Lg ROASTED PEPPERS (chopped) 2 cups ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 Tbsp CHILI POWDER 2 Tbsp CUMIN SALT and PEPPER (to taste) OIL (for greasing pans) 1 cup SALSA for topping and some HOT SAUCE (optional)
Is this the best burrito recipe ever? It sure looks like it!
Family-Style Baked Burritos
How to Make A Family-Style Burrito Recipe
You don’t HAVE TO roast peppers for this recipe–but it’s tasty if you do.
We like to use 3 large peppers, get whatever kind you like–we usually use two poblano and one green bell pepper for a mix of flavors. Slice the peppers in half lengthwise and remove the ribs and seeds. Place the peppers cut side down on a greased pan and bake uncovered in the oven at 400 degrees F for 30 minutes. As the peppers roast, they will darken and begin to bubble.
After half an hour, remove the peppers from the oven and cover the pan while the peppers are still hot. Let the peppers steam in their own heat for 10-15 minutes–this will loosen the skin and make it easy to peel away. Once the skin is removed you’ll have roasted peppers! They’re a tasty ingredient for many dishes; since we’re using all three peppers for the burrito filling, dice them all and set aside.
Heat a large skillet on medium heat and brown the ground beef. As the beef begins to cook and release it’s fat, add the onion and garlic (if it’s too fatty, drain a little of the grease). Stir until the beef is lightly browned–no need to overcook, ’cause the beef will continue to cook in the oven.
Remove the skillet from the heat and add the kidney beans and re-fried beans. Add ¾ of the diced roasted peppers and reserve ¼ to use later as a topping.
Add the salt, pepper, cumin and chili powder–and if you want some heat, throw in a little hot sauce to taste.
Mix ingredients well, and that’s the burrito filling!
We use medium size tortillas, about 7″. Put as much filling as you think is appropriate–we like two heaping spoonfuls–top the filling with cheese and roll the burrito up and place in the baking dish; repeat until the baking dish is full.
If you have any filling remaining, spoon it thinly over the top of the burritos. Spoon hearty salsa over the top of the dish–chunky salsa!–not too wet. Sprinkle the top with the remaining roasted peppers and some shredded cheese (a mix of monterey jack and cheddar is best).
Bake uncovered in a 400 degree F oven for 30-40 minutes, or until the edges of the burritos begin to brown.
Turn the oven to broil and finish by toasting the top of dish for 3-5 minutes–be careful not to burn it!–keep an eye on the dish and remove it when it reaches toasty-cheesy perfection.
Spoon burritos onto a plate and serve with sides of sour cream, guacamole, and salsa. It pairs great with rice!
Give this burrito recipe a try and let me know what you think.
If you enjoyed the dish, hit some of the buttons below and share this slice of burrito heaven with friends and family. Thanks for watching, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
This 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
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!
Frozen Mukimame (shelled edamame)
And for another great vegetarian dish, try this easy, awesome Quinoa Salad Recipe.
a southwestern quinoa salad makes a tasty and healthy dinner choice.
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!
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.
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.
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!
Baked eggs are an easy way to impress folks for breakfast.
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!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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
Best Spinach Salad
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!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This baked eggs recipe is a delicious treat for breakfast or brunch, and it’s easy to prepare even though it looks super fancy. I’m throwing spinach, tomato, and Roman cheese in this baked eggs recipe, but it’s a versatile dish, and anything that’ll work in an omelet will work in this preparation. For a spicier version, add a dash or two of hot sauce as the tomatoes cook.
What you need for a Baked Eggs Recipe
(this recipe serves 2) 4 EGGS OIL for sauteing 2 cup fresh SPINACH 2-4 GREEN ONIONS (chopped) 2 small ROMA TOMATOES (chopped) 3-4 GARLIC cloves (finely chopped) 1-2 tsp dried ITALIAN SEASONING chopped JALAPENO (optional) freshly grated PARMESAN or ROMANO CHEESE 4 Tbsp HALF N HALF SALT and PEPPER to taste ½ cup chopped PARSLEY (optional) sprinkle of PAPRIKA and fresh herb for GARNISH (optional)
Baked eggs are an easy way to impress folks for breakfast.
How to Make Oven Baked Eggs
Heat oil on medium high heat in a small saute pan.
Add garlic and chopped bottoms of the green onion. Saute for 1 minute and then add the tomato.
Continue to saute for 2 minutes and then add salt, pepper, and Italian seasoning. Mix and cook for 1 minute.
Add green onion tops and spinach, and any fresh herbs you desire.
Add a layer of cheese to bottom of the if you like, but this is optional.
Spoon and spread the spinach and tomato mixture into the bottom of the dish.
Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
Carefully crack eggs and top the dish with them.
Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
Bake 15-20 minutes, or until the eggs are set and cooked as desired.
When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.
Serve right away, because eggs are best hot, dude. Give this baked eggs recipe a try and let me know what you think, and bon appétit!
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
Thanks for checking out his baked eggs recipe. If you liked it, then click a button or two below and share it with friends and family. I appreciate it! –Chef Buck
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
Broccoli with Blue Cheese Recipe
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!
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
Pickled daikon and carrot is a tasty and versatile relish to have in the fridge–awesome on sandwiches and salads.
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.
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.
Raw broccoli is high in vitamins and nutrients and is great for digestive health.
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 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 Chinese Eggplant with Cashew Nuts and Sweet Sauce
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. click pic for recipe 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
This spicy chorizo sausage recipe is a Spanish inspired meat and potato stew that is super-flavorful and delicious–and hearty, too.
What you need for this Chorizo Sausage Recipe
1 lb CHORIZO LINKS 3-4 Tbsp OLIVE OIL 1 lg ONION (chopped well) 4-5 cloves GARLIC (thinly sliced) 3 ROMA TOMATOES (diced) 3 lg POTATOES (cut into approx 1″ pieces) 14 oz can BROTH (add water as needed) 1 BAY LEAF 1 tsp SMOKED PAPRIKA 1 Tbsp CHILI POWDER ¼ tsp CAYENNE PEPPER ½ tsp ground THYME SALT and PEPPER to taste
Fresh Chorizo Sausage Links
How to make Cazuela de Chorizo
Heat olive oil on medium high heat in a deep skillet or wide-bottom pot.
Add onion and garlic and saute.
As the onion begins to soften, add bay leaf, salt, chili powder, cayene pepper, and paprika.
Stir well and continue sauteing ingredients for 4-5 minutes.
Add chorizo sausage–use UNCOOKED chorizo links; slice the links in the casing, about ½ inch wide pieces.
Cook the sausage with the onions for 5 minutes and then add tomato (3 diced roma tomatoes or 14oz can diced tomatoes).
Mix tomato with onion and then add potato. I like to leave the skin on the potato mainly because it tastes GOOD. And then you don’t have to peel the potatoes either, which is good, too. The potato should be cut up into good sizes, about 1″ pieces, so that you’ll have some good chunks of potato after the dish stews.
Cover the skillet and bring the dish up to a bubble.
Reduce the heat to a simmer and add dried thyme.
Cover, and let simmer for about 30 minutes or until the potatoes are cooked through–stirring occasionally as needed.
Give it a taste and add a little more salt and seasoning as desired. Garnish this chorizo recipe with fresh chopped parsley, cilantro, or green onion…and enjoy!
For another great stew idea, check out this vegetarian alternative, a Meatless Chili Recipe that even meat lovers will love.
pot o’ meatless chili for good times
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!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this 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
Creamy Shrimp Curry Recipe
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!
This canned artichoke heart recipe is quick and tasty and easily prepared. And if you use quick-cook Chinese flat noodles, from start to finish–including prep time–this dish only takes about 10 minutes to make.
Ingredients for Artichoke Heart Recipe
14 oz can quartered ARTICHOKE HEARTS ¼ cup BUTTER ¼ cup OLIVE OIL 1 lg ONION (chopped) 5 cloves GARLIC (finely chopped) 2-3 Tbsp CAPERS 8 oz PASTA 2-3 Tbsp LEMON JUICE (optional) SALT and PEPPER to taste
How to make Artichoke Heart Pasta
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften (for a spicier dish, add a minced chili pepper in with the onion).
Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I’ll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet.
Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it’s easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet.
Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme–or just add a few more capers. Serve with Parmesan cheese if desired. It’s a quick, easy artichoke heart recipe and a great use of canned artichoke hearts. Check on current prices for Canned Artichokes on Amazon.
Give the recipe a try and let me know what you think, and bon appetit!
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
Thai Beef Salad is an easy recipe to prepare with lots of room for nuance, i.e., using whatever the hell you have in the fridge. I like to use sirloin steak since it’s a good piece of meat that doesn’t cost an arm and a leg and you can generally buy a nice cut that makes for good slicing. Season your steak up well, don’t overcook it, and let it rest well before slicing–these 3 steps are key for a great steak salad.
Ingredients for Thai Beef Salad
¾ lb SIRLOIN STEAK 1 Tbsp OLIVE OIL 2-3 cups SALAD GREENS (don’t use so much green that the steak is lost!) 3 GREEN ONIONS (chopped) ½ CUCUMBER (matchstick cuts are nice) ½ CARROT (thin cut–cut into strings is nice, dude) 1 Tbsp CHILI PASTE (more or less, depending on desire for heat) 1 tsp LEMON GRASS (minced) (sub extra ginger if lemon grass is not used) 1 tsp GINGER (minced) 1 LIME JUICE ½ cup CILANTRO (chopped) …thai basil and mint leaves are nice, too. 1 tsp CHILI POWDER SALT and PEPPER to taste
First, mix up your dressing. Lemon grass is a key component in many Thai dishes and makes a nice addition to this steak salad. Cut off the upper leaves of the stalk and the very bottom,leaving about 5-6 inches. This is generally the only part of the lemon grass used in recipes and is sometimes sold already cut into these sections in grocery stores. The outer part of the stalk is often very tough, so cut away the outer layers to reveal the softer core.
Mince about an inch of the lemon grass core and add it into a bowl. Add finely chopped ginger, chili paste, lime juice, salt, and mix ingredients well. Set dressing aside and season sirloin steak.
Season both sides of the steak well–I like salt, pepper, and chili powder–but use whatever seasonings you desire (and season it well!).
Heat oil in a skillet and cook the steak quickly on high heat, turning once and sealing the juices inside. Do not overcook the steak or puncture it with a knife or fork. Set the steak aside to rest at least 10-15 minutes, this will keep the juices from running when the steak is sliced.
While the steak rests, preare the salad. Use whatever greens you desire, but don’t use so much salad that the steak becomes just another component–allow the steak to be the star of the dish. Tear salad greens into a bowl and add thinly cut carrots, cucumber matchsticks, chopped green onions, and chopped cilantro (also try fresh chopped basil and mint). Add salad dressing and toss.
Cutting against the grain of the meat, slice steak into thin strips and add to the salad. Add any juices from the steak and toss salad. Garnish with toasted sesame seeds. Enjoy!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
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!
This easy, baked tilapia recipe will make even those big boring bags of tilapia fillets taste great –or any other less than stellar fillet of fish. Tilapia is not an exciting fish, but it’s often a pretty good buy relative to everything else in the seafood department. This recipe will turn tilapia–or any bargain fillet–into a super tasty, super moist side of aquatic splendor (too much?). Breading and frying always helps tilapia, but breading and baking will do the same, and it’s a lot less messy and a lot more moist–and healthier, too.
Tilapia Recipe Ingredients
2 FISH FILLETS (about 8oz each) ½ ONION (sliced or chopped) ½ cup PANKO BREADCRUMBS ½ tsp GARLIC POWDER SALT and PEPPER to taste 2 Tbsp fresh DILL (or 2 tsp dried dill) ¼ cup MAYONNAISE 1 tsp DIJON MUSTARD 1 clove GARLIC (minced) 1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness)
How to Bake Tilapia
Preheat oven to 450 degrees F. In a small cup, combine panko crumbs (or any breadcrumbs–panko just happens to be best, I think) with garlic powder, salt, pepper and 1/2 of the dill and mix. In a separate bowl, combine the remaining dill, mayonnaise, Dijon mustard (not yellow mustard!) and lemon juice and stir until smooth. Rinse and pat the fish fillets dry with paper towels. Spray a baking pan with cooking spray. Lay onion slices in pan and place fillets over onions. Evenly brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise. Place pan in oven and bake about 15 minutes until the crumb topping has turned a nice, golden brown. Serve with rice and veggies. Give this tilapia recipe a try and let me know what you think, and bon appetit!
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.
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
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.
Give this roasted edamame recipe a try and let me know what you think, and bon appetit!
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.
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!
Chicken Tikka Masala is one of the most popular Indian recipes in the world, and for good reason.
I like chicken tikka masala with a rich, creamy sauce–plenty to mix in with the rice and scoop up with some warm flatbread. Give this dish a try and let me know what you think–it’s one of my favorites.
Ingredients for Chicken Tikka Masala
2 lbs boneless, skinless CHICKEN 1 cup plain YOGURT 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 2 Tbsp LEMON JUICE 1 Tbsp CORIANDER POWDER 1 Tbsp GARAM MASALA 1 Tbsp CUMIN SALT
Ingredients for Masala Sauce
1 ONION (chopped well) 2 tsp GARLIC (minced) 2 tsp GINGER (minced) 1 JALAPENO PEPPER (finely chopped, optional) or ½ tsp RED PEPPER FLAKES (optional) 1 Tbsp TOMATO PASTE 1 28oz can CRUSHED TOMATOES 1 pint HEAVY CREAM ½ cup CILANTRO (chopped) 2 tsp CORIANDER POWDER ½ tsp CHILI POWDER 1 tsp TURMERIC 1 tsp CUMIN 1 tsp GARAM MASALA Check out current prices for Indian Spices on Amazon.
Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into strips that are easier to handle while marinating and cooking–later I’ll cut the chicken into bite-sized pieces to add into the creamy masala.
Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.
After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.
In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce.
Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don’t–it’ll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.
Add 28oz can of crushed tomatoes. Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.
After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes. Add chopped cilantro. Chop the cooked chicken strips into bite-sized pieces and stir into the masala. Remove from heat and serve over rice.
I hope you give this chicken tikka masala recipe a try, I think you’ll love it.
Click a button below and share the spinach curry with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This 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
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!
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
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) A squash recipe to impress!.
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!
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.
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
Don’t let the word “vegetarian” keep you from trying this recipe!
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!
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
Baked jalapeno poppers are quick and cheesy and absolutely delicious. Check out this poppers recipe to see how easy it is to bake picture perfect stuffed jalapenos.
Thanks for watching, give it a go, and let me know what you think.
Ingredients for Baked Jalapeno Poppers
6 large JALAPENO peppers 8oz CREAM CHEESE 1 cup shredded CHEESE 4-5 cloves GARLIC (finely chopped) about 1/4 cup CILANTRO (chopped) 1 tsp smoked PAPRIKA 1 tsp ONION POWDER SALT and PEPPER, to taste (dill, cumin, cayenne, and cajun mix go well in poppers–experiment with your favorite seasonings)
sliced jalapenos for poppers
How to Make Baked Jalapeno Poppers
Set cream cheese out from fridge for at least 1/2 hour to allow time to soften.
Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a “wall” that will hold the cheese as it bakes.
With a spoon, scoop out the seeds and ribs; your jalapeno should look like a little rowboat (without oars or life jacket).
In a bowl, thoroughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
Spoon cheese mixture into pepper boats. Fill each pepper entirely, but do not overfill–just to the top of each pepper–mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
In a skillet, on medium heat, melt 2-3 Tbsp butter.
Add garlic and stir 1 minute.
Turn off heat and add bread crumbs.
Stir until butter is absorbed and garlic is mixed well with bread crumbs. Or, if you don’t want to fool with garlic cloves–just substitute garlic powder.
Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.
After that, you can do whatever your heart desires. Give this baked jalapeno poppers recipe a try and let me know what you think, and bon appetit!
If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out our jalapeno popper recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube.
We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This 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
best scone ever…really
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.
Adding a little cocoa powder and ground coffee makes a nice biscotti twist.
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!
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.
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
Sear Brussels sprouts in a hot skillet for exceptional 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.
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!
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.
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 BBQ is great over rice, on a sandwich, or all on its own.
Thanks for Trying Our Tofu Lasagna Recipe
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If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
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!
This Cheese Biscuits recipe makes four good-size biscuits, which is plenty for two folks for breakfast (maybe even 4 people, if one of them isn’t me).
Ingredients for Cheese Biscuits
1 cup ALL-PURPOSE FLOUR 2 tsp BAKING POWDER 1/4 tsp SALT 1/2 cup MILK 1 JALAPENO pepper (chopped) 4 slices BACON (cooked crispy, crumbled) 1/2 cup CHEDDAR CHEESE (shredded)
The recipe doubles quite easily if you want to make a bigger batch.
How to make Cheese Bacon Biscuits
First thing, fry up your bacon and set aside to cool. You’ll want it crisp enough to crumble. Slice your jalapeno (seeds and all) and saute for a minute or two in the bacon grease, this’ll flavor it up, start to cook it up, and knock off a little of the heat. Set pepper aside on a paper towel to drain.
In a mixing bowl, combine flour, baking powder, and salt. Mix well and then cut in the shortening. Add shredded cheese, sauted pepper, and crumbled bacon and mix. Slowly add milk, turning the mixture, getting the loose flour to come together into clumps. On a floured surface, turn the clumped dough out of the bowl and knead gently approx. a dozen times.
Form into biscuits–I just make a big pie shape and cut it into four pieces cause I’m lazy (or brilliant). Brush biscuit tops with melted butter, if desired. I can take of leave this move–the biscuits will have plenty of color from the bacon, cheese, and jalapenos.
Place biscuits on an ungreased sheet and bake at 425 degrees F for 13-15 minutes. Check here for current prices for baking sheets on Amazon. And there you have it. Give this Cheese Biscuits recipe a try and let me know what you think, and bon appetit!
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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!
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!
. I might get one if I see it in the thrift store, and I’m feeling a bit richy-rich.
if you like to do your fishing on the internet.
