I love sweet potato and CG and I found a delicious savory sweet potato recipe at a local BBQ joint. Cumin and fresh cilantro add a tasty and surprising twist to this delicious sweet potato dish, so if you’re looking for an alternative to a classic candied sweet potato, then try this potato recipe out; it’s easy to cook and makes a versatile side dish.
Sweet Potato Recipe Ingredients
3 SWEET POTATOES rough cut 1 cup fresh CILANTRO chopped 2-3 cloves GARLIC minced 1 tsp CUMIN ½ CHILI POWDER SALT to taste
savory sweet potato with brussels sprouts and a sandwich
How to Make a Savory Sweet Potato Recipe
Cut most of your sweet potato into rustic sizes, but I like to cut about ½ cup of the potato into smaller sizes so it’ll cook down faster.
Heat oil in a skillet on medium heat and add in the potato and saute for a few minutes.
Add in the seasoning and garlic and cook for another 2 minutes. I added measurements in the recipe for seasoning, but really it’s all season to taste, especially the cumin; put a little more than you think you want, and you might be surprised how tasty it gets.
Add in 1 cup of water, cover your skillet and bring the dish to a simmer. Simmer until the potato becomes soft enough to smash with a fork and add a little more water if needed.
Smash about ⅓ of the potato in the skillet, adjust seasoning to taste, and continue to cook to the consistency you desire.
When the potato is done, turn off the heat and stir in the fresh cilantro.
This savory sweet potato recipe makes a great side dish. We originally had it with BBQ ribs and it was a perfect pairing. Give this recipe a try and let us know what you think.
Thanks for Watching our Sweet Potato Recipe Video!
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If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
One of the best breakfast dishes in Ecuador is a Bolón recipe made with unripe green plantains and cheese. I prefer bolón mixto, which includes a bit of pork. In Ecuador, a traditional bolon mixto is made with chicharrón, but in my bolon recipe I use smoked rib meat. Bolon is a hearty breakfast comfort food, and along with Ecuadorian tigrillo, it’s a great way to cook green plantains.
Bolon Recipe Ingredients
2 banana-sized GREEN PLANTAIN CHEESE ½ cup white cheese, cubed ONION ¼ cup, chopped 2 cloves GARLIC finely chopped OIL for cooking SALT to taste other seasonings as desired… I like a little HOT PEPPER and a little leftover MEAT, cubed (recommended!)
How to Make Bolon
Use unripe, green plantains for this bolon recipe; it’s a very starchy ingredient, and green plantain can be used as a substitute in many potato recipes. This recipe is ideal for two hearty servings.
First, get a pot of salted water on the boil.
Peel your green plantains and slice into ½ inch pieces.
Add sliced plantain to the boiling water, reduce to a simmer, cover and cook for 15 to 20 minutes or until the plantain is tender enough to easily pass a fork into.
While the plantain simmers, chop the onion, cube white cheese, and cube a little pre-cooked meat to add later. You only need a little meat for flavor, maybe a ¼ cup; it’s optional, but highly recommended. If you’re in a meat-free mood, just leave it out and add more cheese.
Heat oil in a skillet on medium heat and add in the chopped onion and saute for 2 minutes.
Add in the meat and garlic and continue to saute.
Add salt to taste and any other desired seasoning. I like a little dried hot pepper.
Remove the cooked plantain from the pot, reserving some of the water.
Mash the plantain, and then add it to the skillet with onion and meat and seasonings. Mix ingredients together well. Add a bit of the reserved water if needed, but not too much.
Remove mixture from the skillet into a bowl.
When plantain mixture is cool enough to handle, add in the cubed cheese and mix by hand, then form the mixture into balls, aka bolones. Now you’ve got bolones ready to fry and eat whenever you like.
To fry, simply heat a little oil in a skillet on medium heat and turn the bolones in the skillet until fried to your liking. I love to serve this bolon recipe with a fried egg and avocado.
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.
Puttanesca with chickpeas is a flavorful, quick and versatile twist on a classic Italian dish. A puttanesca recipe calls for anchovies, which is an ingredient some folks are not excited about–including myself!–but anchovy is perfect in this recipe. Like your favorite spaghetti sauce, puttanesca is great right when you cook it, and even more delicious the next day.
Ingredients for Chickpea Puttanesca
Optional: top your puttanesca with a protein e.g. boiled egg, Italian sausage, fish, poultry.
1 Tbsp oil 1/2 tsp dried chili pepper flakes 1 tsp cumin seeds (optional) 1 tsp fennel seeds (optional) Large onion (about a cup), cut in bite-sized chunks 1 Tbsp garlic cloves, finely chopped 3 anchovy fillets (about 1 oz), drained and finely chopped 1 Tbsp tomato paste 1/2 cup white wine 28 oz can diced tomatoes (in the video we used fire roasted) 1 tsp Italian seasoning 1/2 tsp black pepper 1 15 oz can of chickpea, drained and rinsed 1/3 cup sliced Kalamata olives 2 Tbsp capers, drained
Optional garnish: 1/4 cup choppped fresh basil (or parsley)
How to Make Puttanesca with Chickpeas
Note: You will want to pay extra attention to the heat of your skillet with this dish because you’re working with seeds and because you want some lightly brown bits….not a pan of burnt seeds, garlic and/or anchovies.
Prep some ingredients: Drain and rinse chickpeas. Peel and chop onions. Peel garlic. Dab excess moisture from anchovies. Mince garlic and anchovies. Open your cans of tomato paste, tomatoes Measure and drain your olives and capers. Decide if you want to have some protein on the top of your puttanesca. In the video, we served the puttanesca with boiled eggs. Here are two ways to make the perfect boiled eggs every time.
Prepare a flavorful base: Heat oil over medium high heat in a large skillet. Saute chili flakes, cumin seeds and fennel seeds onions for 30 seconds, stirring constantly. Add onions and cook for about 4 minutes. Add anchovies and garlic, stir constantly for 30 seconds more, until fragrant. Turn heat to medium. Add tomato paste and stir in for 30 seconds more. Add wine and stir for another minute, scraping up any small bits that have stuck to the pan. A stainless steel skillet is ideal for this recipe. Check current prices for stainless steel skillets on Amazon.
Complete your puttanesca: Add the tomatoes and juice, Italian seasoning and black pepper. Cook until the liquid is reduced by half, about 10 minutes. Add your chickpeas, olives and capers. Heat through.
Serve with basil and/or protein.
Experiment with your Puttanesca
Instead of white wine, you can use 1/4 cup white wine vinegar + 1/4 cup water.
Experiment with the seasonings. In one version, instead of the Italian seasoning and pepper flakes, we used Olde Thompson Italian Seasoning (now called ‘Pinch of Rome’ seasoning) – that is actually more like a great pizza topping.
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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.
Balance hot summer days with a chilled carrot soup. This blended carrot recipe packs a lot of flavor and nutrition in a refreshingly light vegan recipe. Fresh ingredients like ginger, lime, and garlic add zing to this easy to prepare carrot soup dish.
Ingredients for Carrot Soup
2 Tbsp OIL, divided 1 ORANGE BELL PEPPER, seeded and cut into bite-sized pieces 2 Tbsp GARLIC, minced 1 lb CARROTS, cut into bite-sized pieces 3/4 tsp TUMERIC POWDER 1/4 tsp SMOKED PAPRIKA 1/2 tsp SALT 1/2 cup WATER
13.5 oz can COCONUT MILK 1 Tbsp LIME JUICE (1/2 lime) 1/4 tsp LIME ZEST 1 tsp SESAME OIL 1 Tbsp RICE VINEGAR 2 tsp HONEY, if soup is extra tangy
Garnish: 1/3 cup unsalted roasted PEANUTS, chopped. Alternative: 2 Tbsp SESAME SEEDS, toasted. 1/3 cup CILANTRO, chopped
You’ll also need a blender: a regular, stationery blender, or a smaller, handheld immersion blender like one used in the video. Check current prices for an immersion blender on Amazon.
How To Make Chilled Carrot Soup
Wash, chop carrots, orange bell pepper into bite-sized pieces. Peel and mince garlic.
Heat 1 tsp oil on medium high heat.
Saute orange bell pepper and garlic till they begin to brown, then remove to a big bowl.
Heat another 1 tsp oil; saute carrots till you see browned areas, about 4 minutes.
Add turmeric powder, smoked paprika, salt and water. Stir, cover and let cook until a fork easily goes through carrots; about 5 minutes.
Add cooked carrots and remaining ingredients (except garnish) to the bowl with cooked bell pepper and garlic.
Blend all ingredients together to desired consistency.
Place soup in the fridge and chill for at least 2 hours.
Remove from the fridge. Stir in more water or coconut milk (1/4 cup at a time), until desired consistency.
Serve chilled carrot soup with a garnish of peanuts and cilantro.
This Carrot Soup Recipe Is Versatile
Instead of sautéing your carrots, you can microwave them. Or, you can roast the carrots, pepper and garlic (leave cloves whole to roast, then mince) in 1 Tbsp oil and the seasonings, for 20-30 minutes at 400˚F. If you want a hot soup, leave out the lime juice and zest. Instead of lime, stir in 1 tsp or more of your favorite savory seasoning, such as curry or rosemary. Heat on low/medium heat, or microwave, just until heated through. Serve it over rice, noodles or rice noodles.
Thanks for checking out this cool carrot soup 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.
Butternut squash in oatmeal cookies? Yes! Whether you’re trying to sneak more veggies in your diet or just trying to use up some frozen butternut squash, these cookies are delicious. The candied ginger adds a great flavor. And nope, these cookies do NOT have a squash flavor.
Recipe makes about 2 dozen cookies
Butternut Squash Oatmeal Cookie Ingredients
1½ cup BUTTERNUT SQUASH 2 cups ROLLED OATS 1 cup FLOUR 2 tsp CINNAMON ½ tsp BAKING SODA ¾ tsp SEA SALT 10 Tbsp UNSALTED BUTTER (1 stick plus 2 Tbsp), softened ½ cup packed BROWN SUGAR 1 large EGG YOLK, room temperature 1 tsp VANILLA EXTRACT ¾ cup CANDIED GINGER, chopped 1 cup chopped WALNUTS
How to Make Delicious Butternut Squash Oatmeal Cookies
Take out butter and eggs.
Cook squash. Squeeze out excess moisture, then “smush” any large squash pieces. Set aside.
In a medium bowl, stir together oats, flour, cinnamon, baking powder and salt. Side aside.
In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until combined.
By hand, add squeezed squash and combine well.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Stir flour mixture into wet mixture until just combined. Fold in ginger and nuts.
Drop cookies onto prepared baking sheets. We use an 1/8 cup measuring cup to scoop the batter and get similarly-sized cookies. Gently press the top fingers to flatten into discs. The cookies will not spread while baking.
Bake one pan at a time until the edges of the cookies are lightly browned. Check after 11 minutes, and every 2-3 minutes – as needed. Remove from the oven and cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack to finish cooling.
Allow cookies to totally cool. Store cookies in an airtight container.
Additional Tips for Making Your Cookies Great
You can choose from several cook squash methods. In the video, we microwaved frozen cubed squash(+ 1 Tbsp water) for 4 minutes. You can also buy squash that is already cooked, or roast the squash like we did for our breakfast hash recipe.
Don’t have butternut squash? Instead, you can use pumpkin, acorn squash or sweet potato.
To remove the excess moisture, in the video we allowed the cooked cubed squash to cool in a collander, then simply used hands to squeeze out the extra moisture. You can use coffee filters, cheesecloths or other straining cloths. Paper towels can also be used but be careful not to leave little pieces in with the squash.
Leaving out the egg white makes the cookies chewier. You can freeze egg whites, if you can’t think of something to do with it in the next couple of days.
This recipe is very versatile. You can use raisins or cranberries instead of candied ginger. You can use other nuts and/or or seeds instead of walnuts. Try browning the butter, instead of just softening it. Or, if you don’t want to use butter, use extra virgin olive oil. What about adding 1/2 tsp ground ginger and/or ground cardamom?
You can freeze the uncooked batter or the baked cookies. Use 2 Tbsp of black strap molasses instead of brown sugar.
If you want to bake two sheets at a time, rotate sheets halfway through baking.
We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
These zucchini fritters are flavorful, easy to make and great anytime of the day!
Ingredients for Delicious Zucchini Fritters
Makes about 6 fritters
4 cups of fresh ZUCCHINI, grated ½ tsp SALT 2 GREEN ONIONS, cut into thin 2-inch long slices ¼ cup CREAMY CHEESE 2 EGGS 12 RITZ CRACKERS (or use 3 Tbsp of saltines or flour) ½ tsp BLACK PEPPER ¼ tsp RED PEPPER FLAKES OIL for frying
Optional: A creamy fritter topping
Directions for Making These Easy Zucchini Fritters
Grate the zucchini into a colander. Mix in salt and set aside for 20 minutes to draw out some of the zucchini’s moisture.
While zucchini is drying out: Slice green onions into thin strains, about 2-inch long. Cover a plate with paper towels to absorb oil when fritters come out of the pan.
After letting zucchini set, squeeze out excess moisture.
In a large bowl, combine egg and cheese. Then add zucchini, green onions, crushed crackers and seasonings. Mix to combine ingredients.
Heat oil in large nonstick pan over medium heat. Place ¼ cup of fritter mix in heated oil, use non-metal spatula to flatten each fritter. Check prices for a non-stick skillet on Amazon.
Cook each side of the fritters for about 1 minute or until lightly browned. Place on paper toweled plate to absorb the oil.
Serve warm a la carte, or with your favorite creamy sauce. It can be as simple as a dollop of sour cream or mix up your special recipe.
Zucchini Fritter Options
Want to make these gluten-free? Use a non-gluten flour instead of the crackers.
Don’t want to spend the money on herbed goat cheese? Soften 2 oz cream cheese, and stir in 1/4 tsp garlic powder, 1 1/2 tsp Italian seasoning.
Thanks for checking out this zucchini 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.
Butternut squash is the best squash for folks on the fence about squash, and this butternut squash recipe is fantastic. It’s a great combo of flavors and textures and super easy to prepare.
When buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.
Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.
Ingredients for Butternut Squash Hash
2 lb BUTTERNUT SQUASH 1 oz SUNDRIED TOMATOES –smoked sundried tomatoes are great! Check sundried tomato prices online. 2 Tbsp OIL for sauteing 1 ONION thinly sliced 3 cloves GARLIC mined 15 oz KIDNEY BEANS 1 Tbsp GARLIC POWDER SALT to taste BLACK PEPPER to taste …some SPINACH is nice
How to Make Butternut Squash Hash
Cut sun dried tomatoes into short strips. Cover with warm water and set aside so they can rehydrate.
Wash squash and cut in half, lengthwise. Scrape out seeds/stringy center.
Place cut-size down into ¼ inch water in a baking pan. Bake at 400˚F for 30-45 minutes. Cook until tender. Check regularly after 30 minutes in the oven.
While squash is cooking and cooling, slice onion, mince garlic, drain/rinse kidney beans.
Allow squash to cool till you can cut off skin. Dice into good-sized chunks.
Heat oil in a skillet on medium-high heat.
Saute onion and garlic for 2 minutes.
Add seasoning.
Add beans and sun dried tomatoes. Cook for an additional 5 minutes.
Add cubed butternut squash into the skillet, mixing everything together gently. Cook until all ingredients are warmed through. Add some spinach if you like; it’s great for color and added nutrition.
This butternut squash hash makes a terrific side dish and even a main dish if you just top it with an egg! It’s hearty like a potato dish. If you love Butternut Squash, then give Spaghetti Squash a try!
When cooked spaghetti squash pulls apart into “noodley strings”
Thanks For Checking out our Recipes
We hope you find this squash recipe is helpful and delicious! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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 carrot muffin recipe if you’re skeptical about veggies in dessert. But be warned, these carrot muffins are extremely addictive. Carrots make these muffins moist and delicious! And these carrot muffins freeze well, so you can make a big batch and tuck some perfect muffins away for another day.
Ingredients for a Carrot Muffin Recipe
2½ cup CARROTS freshly grated 1¼ cup All- PURPOSE FLOUR ¾ cup ROLLED OATS 1 cup SUGAR 1½ tsp BAKING SODA 1½ tsp CINNAMON 1 tsp SALT 3 EGGS ¾ cup OIL ¼ cup MILK 1 tsp VANILLA 1 cup WALNUTS chopped Optional Topping: Whipped cream cheese
How to Make Carrot Muffins
Most important – you do not want to overmix your batter. Once you’ve combined your dry and wet ingredients, you want to mix just long enough to gently distribute all the ingredients!
Take eggs and milk out of the refrigerator – if they not already out. [You can just place the eggs in a bowl of warm water while you grate the carrots, chop the walnuts and mix dry ingredients.]
Grate carrots. We grate our carrots the large size of a manual grater. Set aside.
Chop walnuts. Set aside.
Preheat oven to 350 F.
Prepare your muffin tins using one of these methods: paper or foil cupcake liners, parchment paper (cut into squares, pressed into tins with the base of a glass), or grease tins with melted butter.
In a medium bowl, combine dry ingredients: flour, oats, sugar, baking soda, cinnamon, salt.
In a large bowl, whip eggs until bubbles appear. Add oil, milk, and vanilla.
Add the dry mixture into the wet mixture. Turn with a spoon just until most of the dry ingredients are moistened.
Add carrots and walnuts, then just mix until combined. Do not overmix.
Pour into prepared muffin tins and bake for 15-25 minutes, depending on the size of the muffins you pour. Check muffins after baking for about 15 minutes. Muffins are ready to come out when a toothpick poked into the center of the center muffin comes out clean.
When muffins have baked, as soon as safely possible, remove them from the muffin tin and place on a cooling rack.
Experiment with this Carrot Muffin Recipe
Instead of sugar, you use ¾ cup maple syrup AND do NOT add any milk (to balance the recipe’s total liquid)
Also, you can add ½ tsp of other spices like apple pie spice, pumpkin pie spice, cardamom.
Or, try another kind of nut – or no nuts at all.
Add ½ to ¾ cup of raisins, cranberries or coconut.
Make Carrot Bread! Instead of muffins, you can make a single 9×5 bread loaf. Use parchment paper or oil/flour for the bottom of the pan; this helps your loaf to come out in one piece. Bake loaf for 45-65 minutes; check after 45 minutes. The carrot bread will cut better once it’s cooled.
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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 super healthy mukimame quinoa recipe. Shelled soybeans are called mukimame, but you might also find them still labeled as edamame even after they’ve been shelled. We buy bags of frozen shelled soybeans in the grocer freezer and pair them with quinoa to make a veggie protein bowl that’s great as a vegetarian entree or a delicious side dish.
Ingredients for Mukimame Quinoa Recipe
12 or 16 oz bag frozen MUKIMAME (may be labeled “edamame”) 1 cup QUINOA 2 Tbsp GINGER finely chopped 4-5 cloves GARLIC finely chopped 2 Tbsp fresh LIME JUICE 2 Tbsp RICE VINEGAR 2 tsp SOY SAUCE 2 tsp SESAME OIL optional: 3-4 GREEN ONIONS chopped ½ cup CILANTRO chopped 2 Tbsp SESAME SEEDS, toasted additional SALT and PEPPER to taste
Add ginger and garlic and sauté for a minute 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 the same pan, bring 2¼ cups water, quinoa, and mukimame to a boil, then reduce pot to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all the water is absorbed. Stoves heat differently. Sometimes, to get rid of the extra water from the mukimame, you can turn the heat up to medium, take off the lid, and cook for another 4-6 minutes. Current prices for quinoa on amazon.
In a small bowl, combine lime juice, vinegar, soy sauce, and sesame oil.
After water is absorbed and quinoa is cooked, remove quinoa and mukimame from the stove. Add ginger, garlic, lime juice mixture and if desired, scallions, cilantro and toasted sesame seeds.
Mix well and add additional salt and pepper as needed.
Serve this mukimame quinoa recipe in a bowl as a vegetarian entrée. This combo is great topped with fresh chopped tomatoes, zucchini, or cucumber or simply serve as a tasty side dish.
Thanks for checking out this mukimame quinoa 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.
Today we are preparing a delicious and healthy turnip root recipe. One of the easiest ways to cook turnip root is to roast it in the oven. I like to roast a variety of root vegetables together along with onion and garlic. Roasted turnips make a terrific side dish, or even as a salad topping as in this recipe.
Ingredients for this Turnip Root Recipe
TURNIP ROOTS roast turnips with other root veggies like: Carrot, Potato, Parsnip, Rutabaga, Onion, Garlic, etc SEASONINGS as desired 2 Tbsp OLIVE OIL
Roasted Turnip Root Recipe
Wash and clean the turnip roots.
Cut turnip roots into relatively uniform sizes about half the size of your thumb.
Place the chopped turnip root into a bowl along with any other root veggies you wish to add. I’ll sometimes add potato, carrot, or rutabaga, and I almost always add some chopped onion or garlic to roast along with the turnip, although you can roast the turnips all by themselves if you prefer.
Add enough olive oil to the bowl to coat the veggies when tossed together.
Season to taste. In the video I add Black Pepper, Garlic Salt, Cayenne Pepper, Chili Powder, Italian Seasoning, but use whatever seasonings you’re in the mood for; smoked paprika is a favorite of mine, and sometimes I’ll use a curry mix seasoning. Sometimes I’ll roast the veggies with only salt and pepper to keep the dish simple.
Toss the veggies so that everything is coated in oil and seasoning, then spread the veggies out into a single layer on a baking sheet. Compare prices for a baking sheet on Amazon.
Place in an oven preheated to 400˚F and roast until the veggies have colored up and can be pierced easily with a fork. The cooking time might be between 30-45 minutes depending on the size of your veggies. Once during this cooking time, you can stir the veggies and re-spread them out into a single layer.
Roasted turnips make a great side dish for almost any meal, or you can simply top them on a salad.
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Today we’re making spaghetti squash with mushrooms and sundried tomatoes. Spaghetti squash is one of our favorite ingredients and, true to its name, can be used in many healthy, faux pasta-like dishes. I soak the sun dried tomatoes in warm water to reconstitute them before adding them to the recipe. This recipe is a great flavor combo and an excellent way to prepare spaghetti squash.
a basic spaghetti squash recipe : Slice squash into halves. Place cut sides down in shallow water in a roasting pan. Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash. The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.
How to make Spaghetti Squash with Mushrooms and Tomato
Heat 1-2 oz of olive oil in a large skillet.
Add sliced onion and saute for 3-4 minutes. You can add the garlic during this saute time if you prefer, but I like to add the garlic a little later in this recipe so that the dish will have a stronger garlic flavor.
Add sliced mushrooms and a little salt and pepper and mix well. Cover and let the mushrooms cook down for 5 minutes.
Uncover and then add in the reconstituted sun dried tomatoes and continue to saute ingredients in the skillet. Add more seasoning as desired.
Stir in the garlic.
Add in the spaghetti squash. Spaghetti squash varies in size, so add the entire squash or just as much as you like; mix in as much squash as you desire for a tasty mushroom/tomato/squash ratio. Any leftover squash can be used in another squash recipe.
Turn off the stove and then finish the dish by stirring in a little heavy olive oil to taste. Adjust salt and pepper and you’re ready for dinner.
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If you’re on the fence with kale, then try this healthy, leafy green in an easy kale soup recipe. Kale is a vegetable that folks either love or hate because of its texture, but kale’s robust texture makes it extremely versatile for many recipes, and using kale in a vegetable soup is a simple way to tame the texture.
Kale Soup Recipe Ingredients
12 oz KALE 1 lg ONION chopped 1 CARROT 1 SWEET POTATO 3-5 cloves GARLIC chopped 1 tsp CHILI POWDER 1 tsp CAYENNE PEPPER 1 tsp GARLIC POWDER ½ tsp BLACK PEPPER 2 cups BROTH 2 Tbsp OLIVE OIL
How to Make Kale Soup
Wash kale greens thoroughly and chop into rough, large sizes. Need a new Cutting Board? Price boards on Amazon.
I use 2 medium sized onions in the kale recipe video, or just use 1 large onion, but you can be flexible on the ratio of ingredients as you prefer. I like to cut the onion into large, thin slices for this soup dish.
Add seasoning and continue to saute for 2 minutes.
Add sweet potato, carrots, and broth, then top the dish with your kale greens. Cover the pot for a couple of minutes to allow the greens to soften and wilt.
Once the greens have wilted, stir all the ingredients together well, then add just enough water to cover the ingredients completely.
Cover the pot and turn up the heat to bring the pot to a bubble, then reduce the heat, cover the pot with a lid, and allow the soup to simmer gently for about 30 minutes.
After half an hour, your soup will be ready to eat, but the longer you let soup sit, the tastier it will be, which is always true for soups and stews, so the more advanced you can make the dish ahead of time, the better it will be!
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For a quick beet greens brunch recipe, pair up tasty greens with beans and an egg! Beets are delicious and nutritious, and if you find beet bulbs with fresh beet greens attached, then you’ll have veggies for multiple beet recipes. Beet greens cook up super quick and make a fantastic side dish for all kinds of meals.
Hipster Beet Greens Brunch Recipe
BEET GREENS ONION medium sized, thinly sliced GARLIC 3-4 cloves thinly sliced 2 Tbsp BALSAMIC VINEGAR SALT and PEPPER to taste 2 Tbsp OLIVE OIL for sauteing other seasoning as desired
Buy beet roots with the greens for two great ingredients.
Basic Beet Greens with Beans and Egg
This recipe calls for the beet greens only.
Wash the greens thoroughly and separate the stems from the leafy greens.
Tear greens into rough shreds.
Chop stems into ½ inch pieces.
Heat light olive oil in a skillet on medium heat.
Sauté thinly sliced onion for 2 minutes.
Add beet stems and garlic and continue to cook for another 2 minutes.
Season with salt and pepper to taste.
Add beet greens and cover the skillet with lid for 1 minute.
These quick beet greens make a perfect side dish for all kinds of meals, especially quick cook dishes like fish and kielbasa, or if you want to be a little less carnivorous, pair these greens with a side of beans and top with a soft-yolk egg for a perfect brunch recipe. The yolk makes a great sauce!
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Twice baked eggplant tuna casserole is a delicious comfort food that is surprisingly healthy. It is an easy and forgiving recipe too. If you are trying to wean yourself away from yummy (aka bready, meaty, cheesy) tomato dishes, this can help. Yes, it has some parmesan cheese but is delicious without the addition of mozzarella, ricotta, flour and/or egg that you often find in similar dishes. When you scan the ingredients and see eggplant and tuna – don’t flee! The first time I had a variation of this dish, I was very glad I wasn’t told those two ingredients were in it. Try it! It’s easy to make, delicious, and you may surprise yourself too.
Ingredients Needed To Make Eggplant Tuna Casserole
1 large EGGPLANT 1 tsp SALT 2 cups ONION, diced 7+ medium/large GARLIC CLOVES, pressed (go wild, use a whole bulb!) OIL for veggie baking AND casserole dish (around 2 1/2 Tbsp) 9 oz CANNED TUNA in water, drained 14.5 oz can DICED TOMATOES, half drained 8 oz can TOMATO SAUCE 1 Tbsp ITALIAN SEASONING 1 Tbsp ROASTED GARLIC POWDER (regular garlic powder works too) 1 tsp MINCED ONION SEASONING 1 tsp CARAWAY SEEDS ½ C grated PARMESAN CHEESE, divided Optional Seasoning: In the video, we also used 1 tsp OLDE THOMPSON EVERYTHING ITALIAN (it’s pizza seasoning – adds a bit of heat too!)
Cut eggplant into 1/4 inch discs. Quarter the bigger discs. Sprinkle/distribute salt and let sit for 10 minutes (to draw out some moisture). While your eggplant sweats, you can dice the onion. Peel and press the garlic. Put any extra small cloves aside so they don’t burn during the roasting process. [If you’ve never had roasted garlic before, and the amount we’re suggesting sounds very scary, know this – roasted garlic has a much more mellow flavor compared to eating it raw or sautéed. You can have roasted garlic without having ‘garlic breath’ for several hours.]
Oil baking sheet and casserole dish.
Pat eggplant dry.
If your eggplant is extra large or your baking pan is small – you will need to roast your veggies in two parts (or use two oiled baking sheets). Place your eggplant and garlic in single layer on the oiled baking sheet. Sprinkle the onion onto pan – letting the onion cover any remaining surface area on the pan.
Cook your veggies for just 15-20 minutes. The onion tips will just begin to brown. In the finished casserole, the onions still have some texture – something to bite into*.
While your veggies cook, mix together your sauce of tuna, tomatoes, tomato sauce, and seasonings. Set aside.
Reduce your oven temperature to 350 F, when you take your veggies out.
Pick out garlic. Dice your garlic, in order to distribute the yummy flavor thorough out finished dish. Mix the diced garlic into your sauce.
In your oiled casserole dish, layer one-half of your eggplant, then one-half of your sauce** and sprinkle with about 1/3 of your Parmesan. Repeat the layers, topping with remaining 2/3 Parmesan cheese.
Bake, uncovered, in 350 degree F oven for 20 to 25 minutes. Most of the liquid will be gone. Broil/brown the cheese -watch carefully after 1 minute.
Some people (Hi Mom!) would rather have their onions cooked more, so they don’t taste undone. If you’re in that group, simply cook your veggies till your onions are softer.
It’s okay if your sauce has a bit of liquid to it – simply mix up the sauce before you start layering.
How To Freeze Your Twice Baked Eggplant Casserole
Cover unbaked casserole with freezer paper and date it. Freeze it for up to one month.
To bake frozen casserole, place in 375 degree F oven for 50 to 60 minutes. Let it set 10 minutes before serving to reabsorb some moisture.
If you’re not into eggplant, try a classic Tuna Casserole Recipe, but one that’s not wet!
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Thanks for checking out our eggplant tuna casserole recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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Make a rich white bean gravy with canned beans. I prefer cannellini beans for this gravy recipe, but most white beans will do the trick. When eating a low-fat diet, two of the things I miss most are biscuits and gravy, but there are healthy alternatives for these cravings, and a white bean gravy is super satisfying if you season it up just right.
Ingredients for White Bean Gravy
15oz can WHITE BEANS 1 med ONION 1-2 cloves GARLIC BROTH as needed fresh ROSEMARY (or SAGE is nice!) ½ tsp FENNEL SEED 1 Tbsp FLOUR 1 tsp SALT 1 tsp PAPRIKA 1 tsp GARLIC POWDER ½ tsp BLACK PEPPER HOT PEPPER (optional) I use Costena Chipotles check current prices on Amazon 1 Tbsp OIL Optional: fresh herbs or chopped green onion for garnish
How to Make White Bean Gravy
Heat about 1 Tbsp of oil in a pot on medium heat.
When the skillet is hot, add chopped onion and saute for 2 minutes.
Add garlic and hot pepper and all seasoning and continue cooking for 2 minutes more.
Stir in flour.
Add canned beans and about half a can of broth. Stir, and bring the skillet up to a simmer, then cover and let simmer for 10 minutes.
If needed, reduce the gravy farther on the stove, or add more broth or water if desired.
Use this bean gravy just like you would your favorite fat and flour gravy! And garnish with fresh green herbs or green onion for a picture perfect meal.
If you enjoy this white bean gravy recipe, then check out a breakfast bean favorite, Eggs and Beans!
Thanks for checking out our white bean gravy recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also, click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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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. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Baked eggplant fries without breading or flour are possible! And these fries are simple to fix because you don’t need bread crumbs, flour, or egg. Buck and I found some beautiful eggplant at the local farmer’s market and wanted to do something other than just olive oil, rosemary, salt and pepper. These baked eggplant fries are easy, flavorful, and are a great side for your sandwich or wrap.
One ‘medium’ eggplant fills a baking sheet. And since they are best fresh out of the oven, this makes a satisfying amount for Buck and me to scarf down in one sitting.
Ingredients for Baked Eggplant Fries
1 medium EGGPLANT 1 tsp SALT 1 tsp SMOKED PAPRIKA 1 tsp PAPRIKA 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1/2 tsp BLACK PEPPER pinch of CAYENNE PEPPER 1 Tbsp OLIVE OIL (+ may need 1/4 tsp more halfway through baking) 2 Tbsp PARMESAN CHEESE
How to Make Baked Eggplant Fries
Wash and cut your eggplant. We generally cut them into longer/shoestring-like pieces but you can cut them into 1/4 inch coins as well. Sprinkle with the salt and set them aside for 10 minutes to draw some water out.
In those 10 minutes that your eggplant is ‘sweating’, you can: Preheat to 400. Make sure you have an oven rack set in the middle of the oven. Oil your pan. Mix together spices.
Pat eggplant to remove excess water. Toss your spices with the eggplant.
Coat all sides of eggplant with the pan oil. [Instead of oil, you can use parchment paper or a silicone baking sheet but be warned – the fries will not be as flavorful without the oil.]
Cook on medium rack for 15 minutes. Use a spatula to make sure your fries are not sticking. If they are sticking a bit, you can add 1/4 – 1/2 tsp of oil or use cooking spray.
Sprinkle the parmesan cheese over your fries. Cook 5-10 more minutes,until crispy.
And if you are looking for a quick sauce to serve with your fries – try hummus. Of course you can get it in the store but it’s also easy to make a delicious hummus at home.
Baked Eggplant Seasonings
Have you tried adding 1/2 tsp celery salt and/or 2 tsp of dried parsley to your fries? What about adding 2 tsp of nutritional yeast – to add a cheese-like flavor and some vitamin B?
What about some fresh rosemary, onion powder and black pepper?
If you want more of an Italian taste try replacing the smoked paprika with: 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme
If you’re interested in a Greek flavor, add some feta cheese, instead of parmesan. And maybe season with: 1/2 tsp dill 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black pepper
Thanks for checking out our baked eggplant fries 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.
Oven baked cauliflower with garlic is easy to prepare and delicious. With a minimum of ingredients you can roast a super flavorful vegetarian dish. Besides the veggies, I use only a little olive oil, salt, and pepper with this roasted vegetables recipe.
What you need for Baked Cauliflower and Garlic
1 large CAULIFLOWER broken down 3 medium ONIONS 2 bulbs GARLIC 4-5 Tbsp OLIVE OIL SALT and BLACK PEPPER to taste
How to make Roasted Cauliflower with Garlic
Preheat your oven to 425˚F.
Wash and pat dry a large head of cauliflower. Break the cauliflower down into florets and cut the stem into chunky sizes.
Chop the onions into large sizes and separate.
Break down two entire bulbs of garlic. Leave the garlic cloves intact, except for the larger cloves which you can slice into halves.
In a large bowl, combine the cauliflower, onion, garlic, olive oil, salt, and ground black pepper, and toss the veggies until lightly coated in oil.
Remove the veggies from the bowl and spread into a single layer on a baking sheet. You can line the baking sheet with parchment paper if desired. Check the current price for parchment paper on Amazon.
Place the baking sheet in the oven and roast for about 30 minutes, or until the cauliflower begins to color nicely.
After 30 minutes, remove the baking pan from the oven and give the veggies a toss and then re-spread them out into a single layer once more.
Return the baking pan to the oven and roast for approx. 20 more minutes or until the cauliflower has cooked down and colored to your desire.
And that’s it! This baked cauliflower with garlic recipe makes a fantastic vegetable side dish and is tasty hot or cold.
One of my favorite ways to use cauliflower is in a mock ‘potato” salad recipe. It’s a healthy twist on a classic potato salad.
low carb cauliflower “potato” salad recipe
Thanks for checking out our baked cauliflower recipe video, and all of our recipes. Find all cooking videos on the Chef Buck Youtube Channel.
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This roasted cauliflower recipe is spicy and delicious. My oven baked cauliflower dish is a twist on a Chinese inspired salt ‘n pepper style recipe. If you like salt and pepper shrimp, you might enjoy this vegetable version.
What you need for Spicy Roasted Cauliflower
1 lg head of CAULIFLOWER broken down 2 sliced JALAPENOS 6 chopped GREEN ONIONS 1 lg bunch fresh CILANTRO 10-12 cloves chopped GARLIC 2-3 Tbsp OLIVE OIL SALT and BLACK PEPPER to taste
How to make Roasted Cauliflower Salt ‘n Pepper Style
Preheat your oven to 425˚F.
Wash and pat dry a large head of cauliflower. Break the cauliflower down into florets and cut the stem into chunky sizes.
Chop the green onions; separate the green onion tops from the green onion bottoms.
Remove the white pith and seeds from the jalapenos and cut the peppers into slices. Jalapenos can burn your skin, so wear gloves if you are sensitive.
In a bowl, combine the cauliflower, green onion bottoms, and sliced jalapenos. Add in the olive oil, salt, and ground black pepper.
Toss the veggies until lightly coated in oil.
Remove the veggies from the bowl and spread into a single layer on a baking pan. Use parchment paper if you can, it will make the veggies easier to toss when you add the cilantro later. Check the current price for parchment paper on Amazon.
Place the baking pan in the oven and roast 30-40 minutes, or until the cauliflower begins to color nicely. Give the cauliflower an occasional stir and re-spread into a single layer.
While the Cauliflower roasts, chop up 1 bunch of fresh cilantro. Use the stems and the leaves, and use a large bunch!-the cilantro will cook down considerably in the oven.
Place the chopped cilantro into the same bowl used for the cauliflower mix. Reserve a bit of the cilantro for a garnish.
Add in the chopped green onion tops.
Give the garlic cloves a rough chop and add into the bowl as well.
Toss the ingredients together. Do not add additional olive oil.
When the cauliflower in the oven begins to color, stir in the cilantro mix, and spread the veggies out and return the baking pan to the oven.
Roast approx. 20 minutes until the cilantro has cooked down, giving the dish a toss about halfway through.
And that’s it! This roasted cauliflower dish is surprisingly tasty hot or cold. I used two jalapenos, but you can cut back to one jalapeno if you’re leery of hot peppers. Or just substitute red pepper flakes, but I love jalapenos with roasted cauliflower.
One of my favorite ways to use cauliflower is in a mock ‘potato” salad recipe. It’s a delicious and healthy twist on a classic potato salad.
low carb cauliflower “potato” salad recipe
Thanks for checking out our roasted cauliflower recipe video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
Miso is a fermented soybean paste perfect for a quick miso soup recipe. I find this popular Asian seasoning in a refrigerated case at my local big box grocery. There are 3 main varieties of miso: white, yellow, and red miso. White miso has the mildest flavor while red miso is the strongest; I generally choose yellow miso which is in the middle and use it primarily for making soups and dressings.
Ingredients for this Miso Soup Recipe
3 tsp YELLOW MISO 2 cups WATER 1 CARROT sliced 1 small ONION chopped (or use green onions) 1 stick CELERY chopped handful of fresh SPINACH roughly chopped dried SEAWEED to taste (we use versatile seaweed sheets) 1 Tbsp OIL ¼ tsp BLACK PEPPER RED PEPPER FLAKES
How to Make Miso Soup with Vegetables
Heat a pot with oil on medium heat.
When oil is hot, add in the onions and red pepper flakes and sauté for 2-3 minutes.
Add in the carrots and celery and continue to sauté another 2 minutes.
Season with black pepper then pour in the water, cover the pot and let it come to a boil.
Once the pot is boiling, turn off the heat and stir in the miso until it dissolves.
Add in the remaining ingredients, stir, and serve hot.
We generally buy seaweed sheets, which is what I use in the video recipe. Dried seaweed sheets are versatile and easily used for making sushi rolls or simply adding to salads and soups. Check current prices for DRIED SEAWEED on Amazon.
Interested in a heartier soup? One of my favorite and easiest recipes is for this Healthy Mackerel Stew. Any time of year is great for a hearty, healthy soup or stew, but like miso soup, this dish is especially tasty when the cool weather arrives.
Thanks for checking out this vegetable miso soup recipe, and all of our recipe videos. Miso has a Wikipedia page if you’d like to discover more details about this Japanese soybean paste.
Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Seared swordfish steaks are meaty and filling filets of fish. I find swordfish filets at a good price from the grocer’s freezer, but this simple fish preparation will work with many different fish types. To cook swordfish follow along step by step in this real-time recipe video as I prepare and serve blackened fish filets with couscous and rustic veggies. This complete fish dinner can be prepared and served in about 30 minutes.
How to Cook Swordfish Steaks
I buy swordfish steaks frozen from my regular big box grocery in the freezer case near the seafood counter. The swordfish filets are individually packaged and frozen and quite thick, but you can use almost any fish for this recipe, just be mindful of the size of the filet and adjust the cooking time as needed. Fish is easy to cook, and even easier to overcook, which you’ll want to avoid.
This basic preparation is a simple seasoning and searing of the filet. This is similar to a blackened fish, but I’m not using butter, which is common to blackening fish.
If frozen, allow the swordfish steaks to thaw completely.
Season both sides of the fish very well. Many seasonings will work great, but some of my favorites are paprika, chili powder, garlic powder, black pepper, and of course salt.
Once oil is heated, add the swordfish steaks to the skillet. It should sizzle right when it hits the pan. Leave the fish alone and allow it to cook undisturbed 4-5 minutes, depending on the size of the fillet. Adjust the stove temperature as needed.
Turn the fish once and continue to cook on the other side 2-4 minutes as needed. If the swordfish steaks are especially thick, sear the sides of the fish as well.
Serve right away, and top with a tsp. of hot butter if desired.
Fish cooks up fast. Whether you’re serving salmon, tuna, swordfish steaks, mahi mahi, etc., you can whip up a fancy feast in quick time with these equally fast side-dish recipes.
Quick Rustic Veggies Recipe
This is a quick and healthy side-dish that pairs perfectly with swordfish and looks great if you chop the veggies into large irregular sizes. I use Za’atar as a seasoning in the recipe video; it’s a tasty ingredient we’ve enjoyed trying out, especially in vegetable dishes. You can check the current price for za’atar on Amazon.
2 cups thick cut ZUCCHINI 3-5 GARLIC CLOVES chopped ½ large ONION chopped 1 or 2 fresh TOMATOES chopped 1-2 Tbsp fresh chopped PARSLEY Season as desired… In the video recipe I use ½ tsp SALT ½ tsp BLACK PEPPER 1 Tbsp ZA’ATAR (or substitute ITALIAN SEASONING) OIL for sauteing
Heat oil in a skillet on medium high heat.
Add in the onions and garlic and sauté 2 minutes. Adjust heat as needed.
Mix in the seasonings and sauté another 2 minutes.
Add in the zucchini and cook for 5 minutes.
Turn off the heat and stir in the chopped tomato and parsley and serve.
Fancy Couscous Recipe
Couscous is a quick-cooking pasta that is incredibly easy to prepare. Plain couscous makes a nice side-dish for swordfish steaks, but it doesn’t take much effort to transform plain couscous into fancy couscous.
about 1 cup COUSCOUS ½ tsp CUMIN SEEDS (optional) 3-5 GARLIC CLOVES chopped ½ large ONION chopped 1-2 Tbsp fresh chopped CILANTRO (or substitute fresh PARSLEY) Season as desired… In the video recipe I use ½ tsp SALT 1 tsp CORIANDER POWDER 1 Tbsp ITALIAN SEASONING 2 Tbsp OIL for sauteing
Heat oil in a pot on medium high heat.
When oil is hot, add in the cumin seeds and let cook for about 10 seconds. Then add in the onion and garlic and continue to sauté for 3-4 minutes.
Stir in the seasoning.
Add about 1 cup of water, cover, and bring the pot to a boil.
When water boils, stir in the couscous and the chopped parsley. The measure of couscous should be the same as the measure of water.
Remove the pot from the heat, recover the pot, and let sit undisturbed for at least 5 minutes.
After 5 minutes, fluff the couscous with a fork and serve.
That’s it! All three of these dishes combine to make a terrific fish dinner that kinda looks fancy, but it’s really pretty easy. Swordfish steaks have a great meatiness that is texturally reminiscent of a nice cut of beef, so if you’ve never tried swordfish then give it a go, it will taste like a nice treat. But whatever fish you choose to cook, it will probably pair very well with these quick side-dishes.
If you enjoyed this real-time Swordfish Steak dinner, then you might also like this step-by-step Mackerel Stew Recipe. This seafood stew is incredibly tasty and a great dish for family meals or anyone looking to freeze some leftovers.
Thanks for checking out our Swordfish Steak video. If you’re a stranger to this fish, here’s some swordfish info.
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My mole sauce is easy and delicious, so don’t be intimidated at the notion of making a homemade mole recipe, it’s no problema.
What are the Ingredients in a Mole Sauce?
Some of the best dishes we sampled during our 4 months traveling in Mexico were mole dishes. There are all kinds of moles, and whenever we have a chance to sample one, we do. Traditional moles are made with a vast variety of ingredients and it’s a sauce open to many interpretations.
Ingredients I used in my Mole Recipe Video
3 dried CHILE PEPPERS (2 ancho peppers and 1 New Mexican pepper) ¼ C fresh PEPPERS (a mix of habanero and jalapeno) 1½ ONION 7 GARLIC cloves 3 PLUM TOMATOES ¼ cup of WHOLE ALMONDS ¼ cup of PEANUTS 1 dinky BANANA ¼ cup RAISINS 7 dried pitted PRUNES 1 piece TOASTED BREAD 2 Tbsp cooking OIL 1 tsp CUMIN POWDER 1 tsp OREGANO POWDER 1 tsp SALT
Mole ingredients can vary wildly. The main ingredient you need are dried chile peppers. Below is a list of potential ingredients you might experiment with when making a mole sauce recipe.
…and the list goes on, and on. Experiment with variations on a traditional Mexican mole recipe and find the flavors you like best.
How to Make a Mole Recipe
Use any dried chile peppers or combo of peppers that you like. I prefer ancho peppers, so I use these peppers in most every mole I’ve made. Check prices for ancho peppers on Amazon.
De-seed and de-stem the peppers.
Heat a large pot on medium heat with 1-2 Tbsp of oil.
When hot, add in the dried peppers and stir for about 1 minute.
Push peppers aside and add in the nuts and roast for a few moments.
Stir the peppers and nuts together and add in the fresh peppers, onions, garlic, and tomato as you chop them up. Chop everything roughly; it’s all going into the blender eventually, so nothing needs to be chopped small.
Add in the dried fruits and fresh fruit.
Stir in the seasonings and continue stirring as needed for about 5 minutes allowing the ingredients to color up slightly.
Raise the heat to high and add in just enough water or broth to cover the ingredients in the pot. It won’t take much liquid at all. Cover and bring the pot to a bubble, then reduce the heat and let ingredients simmer for about 30 minutes.
Pour off any excess broth from the pot and set the broth aside to use as needed.
Take the ingredients from the pot and add to a blender and blend until smooth. Add a piece of toast if you like to thicken the mole recipe. If the mole sauce is too thick, just add in some of the reserved broth. Any broth you don’t use can be saved and used in a later recipe. Check current prices for a blender on Amazon.
And that’s all there is to this mole recipe. You can use this delicious mole sauce in all kinds of dishes. Use the sauce right away or store it in the fridge, and mole freezes very well, so double or triple the recipe and freeze mole for later, or make batches for friends and family.
Mole sauce can be served with almost anything. My favorite mole dish is the traditional pairing of chicken and mole with rice, also called chicken mole, or pollo con mole. I love mole in the morning for breakfast. Mole sauce served with fried eggs and potatoes is the best, and of course toast to sop up the extra sauce is a must have.
We tried store-bought mole sauce and found it to be a pretty serviceable base. You can buy a premade mole sauce or paste and add in your own ingredients and flavors.
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Here’s an easy collard greens recipe if you’ve ever wondered what to do with a bag of frozen greens. Since we’re visiting the grocery store less frequently, we’ve been buying more frozen vegetables, and chopped collards make a perfect side dish.
Ingredients for Collard Greens Recipe
1lb frozen chopped COLLARD GREENS 1 ONION chopped 2-3 cloves GARLIC finely chopped 3 Tbsp WORCESTERSHIRE SAUCE 3 Tbsp VINEGAR 1 tsp SALT (adjust to taste) ¼ tsp CAYENNE PEPPER 2-3 Tbsp OIL Optional:sometimes I’ll transform this collards side dish into a main dish by adding a 15oz can diced TOMATOES or 2 fresh tomatoes, plus a 15oz can of CHICKPEAS, and more seasonings.
Heat oil in a large skillet on medium high heat, then add in the onion and sauté 3-4 minutes.
Add in the garlic and continue to sauté for 1 minute.
Add in the seasonings and mix well, then add in the frozen chopped collard greens and one cup of water. Cover and bring the skillet to a bubble, then reduce the heat to a simmer and continue to cook covered for 15 minutes.
After 15 minutes, uncover and add in the vinegar and Worcestershire sauce, then continue to cook uncovered approximately 15 more minutes, or until the dish cooks off water to your desired consistency.
More Ideas for this Collard Green Recipe
I’m making this a vegetarian recipe, but if you’ve got a little leftover meat in the fridge, it can pair well with greens; a leftover piece of bacon or sausage or ham thrown into the mix is a classic collards move.
This collards side dish is easy to transform into a main dish by adding a 15oz can of diced TOMATOES–or 2 fresh tomatoes–plus a 15oz can of CHICKPEAS, and some more seasonings. The cooking time is about the same, you just add in the additional ingredients when adding in the collards.
If collard greens aren’t available, or just not your favorite vegetable, then you can substitute kale for this recipe. Kale is sometimes easier to find at the market, especially if you’re going to use fresh, leafy greens.
Thanks for checking out this easy collard greens recipe, and all of our recipes. Here’s a little collard green nutritional information if you’re a brainiac.
Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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If you love hummus, be sure and give this sweet potato hummus recipe a try. It’s super easy and healthy, just like classic hummus, and very creamy. If you have a hard time getting your family excited about chickpeas, then this sweet potato recipe might be the answer.
What you need for Sweet Potato Hummus
1 medium size cooked SWEET POTATO 3 cloves GARLIC 2 Tbsp EXTRA VIRGIN OLIVE OIL 3-4 Tbsp TAHINI 2 Tbsp LEMON JUICE SALT to taste …but about ½ tsp is cool LEMON ZEST optional
How to make Sweet Potato Hummus
Cook the sweet potato. But do you peel the potato first? That’s up to you, but I like to leave the potato peeling on, because it’s added taste and texture and nutrition, so why not? For hummus, I generally nuke the sweet potato in the microwave. Wash the potato, then pierce the skin of the potato 4 or 5 times with a fork, then microwave the potato for 5 to 6 minutes.
Put all ingredients into a food processor and then blend until smooth. Check Kitchen Food Processor prices on Amazon. If the hummus is overly thin, you can thicken it with added sweet potato. If the hummus is too thick, add a spoonful of water at a time until the hummus reaches the consistency you like, or add a bit of extra olive oil.
White bean puree makes an excellent bean dip or spread.
Thanks for checking out our hummus recipe video, and all of our recipes. If you’re interested in sweet potato nutrition info, here’s what science people have to say about the health benefits of sweet potatoes.
Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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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.
Try this delicious corned beef cabbage recipe. It’s super easy to make, especially if you’re using canned corned beef. The vinegar and Worcestershire give the dish a nice zing, and it’s a terrific comfort food that’s filling without requiring a ton of ingredients.
Ingredients for Corned Beef Cabbage Recipe
12oz canned CORNED BEEF 1 small CABBAGE 1 large ONION 1 large CARROT 3-4 cloves GARLIC 2-3 Tbsp VINEGAR 2 Tbsp WORCESTERSHIRE SAUCE 1 tsp CARAWAY SEEDS 1 Tbsp dried ITALIAN SEASONING SALT and PEPPER to taste OIL for cooking
How to make Corned Beef and Cabbage
Heat oil on medium heat in a large, heavy bottomed pot.
Add in chopped onions. Sauté onions for about five minutes.
Season onions with salt, pepper, and herbs.
Add in garlic and sauté for another minute.
Add in the cabbage and carrots and continue to cook on medium heat for 5 minutes, stirring occasionally.
Add in the Worcestershire sauce and vinegar and mix well.
Reduce the heat to medium low and let cook uncovered until much of the water has cooked out of the dish. Stir occasionally.
While cabbage continues to cook, open canned corned beef and cut into slices. Check current prices for CANNED CORNED BEEF on Amazon.
Heat a skillet on medium high heat and then sear the beef until well browned on each side. Then cut beef into smaller pieces. Check current prices for a CAST IRON SKILLET on Amazon.
When cabbage has reached desired doneness, add in the seared beef and toss lightly. Serve hot.
Give Canned Corned Beef a Try!
I prefer searing the beef in a separate skillet because it gives the canned meat a better flavor if it’s seared well. You can simply add the beef right out of the can into the cabbage if you prefer, but I think searing the beef well is worth the added effort.
This is an easy and exceptionally tasty dish. I like my corned beef cabbage recipe kind of mild, but adding a little hot sauce or cooking fresh chiles into the onions is an easy way to add heat.
Give this corned beef recipe a try and let me know what you think. For another canned corned beef recipe idea, try this Corned Beef Pickle Dip.
To meat or not to meat? As a cook and semi-professional foodie, it’s almost impossible for me to happily commit to vegetarianism, however, I don’t eat meat with the regularity that I once did. And I don’t miss it, in fact I appreciate meat more than ever now that I’ve reduced my meat consumption. Here’s a meatless chili recipe that is one of my favorite dishes, and don’t get me started on Jackfruit. For sure, meat can be delicious, but it’s not a requirement for a complete meal. Should we eat meat or beans? It’s a good question to ask. I like meat AND beans, but leaning into the beans might be a great idea in the long run.
Thanks for checking out our corned beef cabbage recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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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 an easy roasted okra recipe. Are you scared of slimy okra? Bake whole okra pods in the oven with a little oil and seasoning for a simple dish of non-gooey okra. When buying okra, choose smaller, firm, green pods with little to no discoloration. As the okra ages it will grow darker around the stem end.
What you need for this Roasted Okra Recipe
Fresh, whole OKRA pods OLIVE OIL some GARLIC POWDER SALT to taste additional SEASONING optional
I displayed jarred and pickled okra in the video. You can probably find pickled okra in the “pickle section” of your local grocery, or you can check current prices for Pickled Okra on Amazon.
How to Roast Whole Pod Okra
Buy smaller pods of okra, and choosing pods less than 2” in length is ideal. Okra pods get woody in texture as they grow.
Trim the stem end of the okra, cutting the stem away just at the pod.
Wash and pat the okra dry.
In a bowl, lightly oil the okra pods, just a few sprays of olive oil will suffice.
Salt and season the okra as desired. I prefer very little salt and only a sprinkling of garlic powder. I prefer the simplicity of roasted okra.
Arrange the pods in one layer on a baking sheet and roast the okra in an oven preheated at 500˚F for about 20 minutes, turning as needed. I turn the okra once halfway through the cooking time.
That’s all there is to this roasted okra recipe. It’s a tasty, no-frills side dish that’s practically goo free, so if you’re scared off by slimy okra, then this is the dish for you.
My go-to okra dish is this easy skillet Whole Pod Okra Recipe with Tomato Gravy. I like using whole okra pods because it’s a cool looking ingredient, but sometimes I’ll use sliced okra. Sliced okra is often breaded and fried, but I like using sliced pods in this healthy Okra Curry Recipe.
Thanks for checking out our roasted okra recipe, and all of our cooking videos. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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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.
Hummus is healthy enough, so isn’t a Cauliflower Hummus recipe just a little silly? Cauliflower hummus is very tasty, just like regular old delicious hummus, and it has cauliflower in it, so why not? Let’s do it.
What you need for a Cauliflower Hummus Recipe
1 15oz can WHITE BEANS 2 cups of fresh CAULIFLOWER 3 cloves GARLIC 3-4 Tbsp EXTRA VIRGIN OLIVE OIL 3-4 Tbsp TAHINI 3 Tbsp LEMON JUICE SALT to taste …but about ½ tsp is cool LEMON ZEST optional additional SEASONING optional
How to make Cauliflower Hummus
Put everything in a food processor and blend it until smooth. That’s it. Wadja think?
Check current prices for tahini on Amazon. If you’re buying tahini from a brick and mortar store, look around in the various departments such as the “international” foods, health foods, and peanut butter section; different brands market tahini to different types of buyers, and the price can vary greatly, so definitely shop around to avoid over-priced tahini.
Serve hummus with warm pita bread, pita chips, crackers, or raw fruit and vegetables.
Is cauliflower hummus too healthy for you? Are you a risk taker? Like it on the wild side? Try this very dangerous Onion Dip Recipe…dangerously delicious.
Thanks for checking out our cauliflower hummus recipe video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Check out this overly scientific article about chickpeas and hummus if you want to nerd out on some hummus nutritional info.
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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.
This spinach curry recipe is one of my favorite Indian dishes. When you see spinach and chickpea curry at an Indian restaurant, it’s called Chole Palak. There are many versions of this dish. One of my favorite versions is here, but that spinach curry recipe calls for asafoetida and garam masala. If you wish to explore Indian cooking, I highly recommend you seek those ingredients out, but with the recipe below, you can make a delicious spinach curry with ingredients you might already have in the kitchen.
Ingredients for Spinach Curry Recipe
1 pack frozen or canned SPINACH thawed, 10 to 15 oz ½ to 1 cup ONION chopped HOT PEPPER to taste, chopped, optional 15oz can diced TOMATOES or 2 fresh tomatoes 2-4 cloves GARLIC finely chopped 1 Tbsp minced GINGER 15 oz can CHICKPEAS rinsed and drained 1-2 tsp CUMIN SEEDS 2 tsp CORIANDER POWDER ½ tsp TURMERIC POWDER 1 tsp CHILI POWDER 2-3 Tbsp OIL SALT and PEPPER to taste
Heat oil on medium-high heat and add cumin seeds. The seeds should sizzle when they hit the pan and will brown and crack quickly, so only leave them cooking on their own for a matter of seconds.
Add in the onions and peppers and stir for about 1 minute.
Add in the garlic and seasonings and continue to stir another 1-2 minutes.
Empty one can of diced tomatoes and the ginger into the skillet and mix well with the other ingredients. Adjust the stove top heat as needed throughout the cooking process.
Add the canned chickpeas, rinsed and drain, plus 1-2 cups of water. Stir well and bring the skillet up to a simmer, then cover and cook for about 10 minutes.
Uncover and crush about ½ on the dish with a potato masher or fork. This will thicken up the dish and make it creamier. You can “smoosh” the entire dish if you like, but I prefer leaving about half of the chickpeas whole. Continue to simmer the curry uncovered until the water has cooked away to your desired consistency.
And that’s it! Spinach curry is often served very wet, sometimes almost soupy, but I prefer the dish much drier. Try the dish both ways and see which version you prefer. This Indian-style recipe is delicious, and maybe a good tactic to sway non-spinach lovers into giving spinach another try.
A complete Indian meal with mango curry, chana masala, and gobi matar.
Thanks for checking out our spinach curry recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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Try this easy summer Squash Casserole recipe made with yellow squash. This recipe is great because it’s creamy, not wet like many squash recipes, and you can use any thin-skinned summer squash for this dish. My mother-in-law likes to use a mix of yellow squash and zucchini.
What you need for a Squash Casserole Recipe
2 lbs yellow SQUASH sliced thin 1 medium CARROT grated 1 Lg ONION chopped 1 EGG 8 oz SOUR CREAM 8 oz BREAD CRUMBS or SALTINE CRACKERS 1 cup grated CHEDDAR CHEESE (or use your favorite cheese) ¼ cup freshly grated PARMESAN CHEESE 1 tsp GARLIC POWDER 1 Tbsp ITALIAN SEASONING 2 Tbsp BUTTER 1 Tbsp OIL SALT and PEPPER to taste
How to Bake a Squash Casserole
Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
Stir the veggies for about five minutes, adding the garlic powder and any other seasonings you desire.
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning, and half of the breadcrumbs or crackers. Stir until everything is well mixed.
In a small bowl make your casserole topping: combine the remaining bread crumbs with 1 Tbsp of melted butter. Mix in the Parmesan cheese.
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the bread crumb topping turns golden brown. Check current prices for Panko Bread Crumbs on Amazon.
This casserole makes a great side dish for almost any meal, so definitely give it a try!
Thanks for checking out our squash casserole recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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Try a caramelized onion dip recipe that will make you never want to use another dried onion dip recipe again. Homemade onion dip takes more time than a pre-packaged dried onion dip, but not too much time, just enough time to show that you care.
What you need for this Onion Dip Recipe
4 medium sized ONIONS 1 Tbsp BUTTER 1 Tbsp OIL 1 tsp SALT 2 tsp GARLIC POWDER 2-3 Tbsp WORCESTERSHIRE SAUCE or ¼ cup WINE 8oz softened CREAM CHEESE SOUR CREAM as desired fresh PARSLEY or GREEN ONION TOPS for garnish
How to make a Caramelized Onion Dip Recipe
Slice the onions. It’s best to use sweet or yellow onions.
Heat oil and butter on medium high heat in a skillet.
Add the onions and saute about 5-10 minutes, stirring routinely.
Reduce heat to medium and add salt and garlic powder and continue to stir as needed. As the onions cook down, add a little wine or Worcestershire sauce to keep the onions juicy, or just a sprinkling of water.
Continue cooking until the onions are rich and caramel colored. Don’t be in a hurry, it will take around 30 minutes to achieve perfectly caramelized onions, but the wait is worth it.
In a bowl, mix the softened cream cheese and a spoonful of sour cream.
Chop up the caramelized onions well and stir into the mix. Stir until the ingredients are well incorporated. You can adjust the amount of sour cream to make the dip as creamy as you like. The dip will firm up as the onions cool.
For color, stir in a little fresh parsley or green onion tops, but only use the fresh green onion if eating the same day.
This dip is tasty, but like most dips it’ll be even tastier if you can make it a day ahead of time to allow the flavors to meld.
Serve the dip with crackers, toast, chips, or sliced veggies. This dip makes a great creamy onion filling for other recipes. Stuff the onion filling in a jalapeno popper, or use the filling in an omelet!
Thanks for checking out our onion dip recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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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 twice-baked spaghetti squash recipe that’s like a spaghetti squash casserole. I keep the recipe super simple with sliced onion, garlic and sundried tomatoes. Thinly slicing the ingredients helps the dish bake well together with the spaghetti squash. I also add jalapenos for heat, but that’s very optional. Even the cheese topping is optional if you want a dairy free recipe, but the cheese definitely adds more body to the dish.
What you need for this Squash Recipe
½ Lg SPAGHETTI SQUASH 1 med ONION sliced ¼ cup SUNDRIED TOMATO sliced 3-5 cloves GARLIC sliced 1 Tbsp JALAPENO PEPPER sliced ¼ cup PARMESAN CHEESE shredded 2 Tbsp OLIVE OIL SALT to taste 2 tsp PAPRIKA
It’s easy to double up on this squash recipe, but only using half a large squash makes plenty for two people, and leaves half to use in a completely different dish. When buying a spaghetti squash, choose one that is blemish free, firm to the touch, and feels heavy for its size.
When cooked spaghetti squash pulls apart into “noodley strings”
How to Bake a Spaghetti Squash
Slice the squash through the middle, separating both ends, then take a spoon and dig out the seeds.
Place the squash halves cut side down in a baking pan in ¼” water.
Bake for 30 minutes on the center rack in an oven preheated to 350˚F.
Carefully remove the squash from the pan and allow to cool until easy to handle.
Use a fork and separate the inner squash from the rind. The squash will come out in spaghetti-like strands. You can use this baked squash in all kinds of recipes.
Twice Baked Spaghetti Squash Recipe
Thinly slice the onion, garlic, sundried tomato, and peppers.
In a large bowl, combine the baked squash and sliced veggies.
Add seasoning and toss. Use whatever seasonings you like, but for this recipe I prefer only salt and paprika. The tomato and garlic adds a lot of natural flavor.
Spread everything evenly in an ungreased 8X8 inch baking dish and bake uncovered at 350˚F for 30 minutes.
After 30 minutes, top the dish with shredded cheese and bake for 10 minutes more.
And that’s it! Garnish with chopped herbs if desired.
Thanks for checking out our twice-baked spaghetti squash recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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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.
If you’ve got a can of baked beans in the cabinet you can quickly jazz it up to create a baked bean salad. It’s kinda like a potato salad recipe, but with beans.
…you can also add fresh chopped onion if serving the salad right away, but I wouldn’t add onion if making the dish in advance.
How to make this Bean Salad Recipe
Use whatever brand of baked beans you like. Canned baked beans already have a lot of seasoning and flavor, so this recipe requires few ingredients. Check here for current baked beans prices on Amazon.
Open and drain the canned beans. Do not rinse the beans.
In a large bowl, add 1 Tbsp of mayonnaise and egg yolk. Start with 1 Tbsp of mayo, you can always add more later if desired. Whisk until smooth.
Add in the beans, chopped egg whites, pickles, jalapenos, and cracked black pepper.
Toss the ingredients, and adjust to taste.
Garnish with a sprinkling of fresh chopped parsley or paprika. This baked bean salad is a perfect picnic side dish, and it travels very well.
The recipe is a close cousin to potato salad, and I truly love potato salad, but over the years I’ve gotten addicted to this Mock Potato Salad made with cauliflower. It’s a great alternative if you’re looking for lower carbs. And for another classic picnic dish, try out this Easy Coleslaw Recipe.
low carb cauliflower “potato” salad recipe
Thanks for checking out our baked bean salad recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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What’s fancier than a fennel recipe? Shrimp with fennel! Fennel sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs well with quick-cooking seafood. If you’ve never tried fresh fennel before, this shrimp and fennel recipe is a great place to start.
Ingredients for Fennel Recipe
1 bulb of FENNEL 1 lb. SHRIMP peeled and deveined 1 small ONION sliced 15-20 sliced CHERRY TOMATOES 1 Tbsp TOMATO PASTE ½ cup to 1 cup WHITE WINE 1 Tbsp SMOKED PAPRIKA SALT and PEPPER to taste 2 Tbsp OIL for cooking FENNEL fronds for garnish
Fennel Recipe with Shrimp
How to Buy and Cut Fresh Fennel
When you buy fennel at the store, it might simply be the bulb, or it might include the bulb, stalks and fronds. Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. The edible parts of fennel are the bulb and the dill-like fennel fronds. The stalks resemble celery, but are too chewy to enjoy.
Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. The stalks can be cut away and discarded. Wash the bulb and cut away any blemishes, or remove the outer layers entirely if they have too many spoiled areas.
Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennels will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces. Smaller fennel is more tender, and better suited for raw recipes, while larger fennel is best for cooking.
How to Peel and Devein Shrimp
For this recipe, I like to buy medium-sized shrimp at the best price I can find. Don’t spend gobs of cash on super-model shrimp, because the shrimp are not the star ingredient, this is an ensemble of great tastes working together.
If the best-priced shrimp aren’t peeled and deveined already, that’s fine, cleaning shrimp is a simple task. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. The head and shells can be saved to make a seafood stock.
On the top and bottom of the shrimp you’ll see dark lines running along the length of the body. The bottom line you can ignore, that’s just a vein, but the dark line up top is the gritty intestinal tract of the shrimp, and should be removed for best eating.
With a sharp knife, cut along the length of the line at the top of the shimp. Don’t cut deeply, just enough to cut open the “vein”, which is really the digestive tract. Open the cut under water and wash the intestines away. And that’s it!
Add in the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add in the tomato paste and continue mixing.
Add in a little wine. Add in ½ cup to start, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.
Add in sliced cherry tomatoes and shrimp, and then stir another 2-3 minutes or until the shrimp are opaque and cooked through. And that’s it! This shrimp recipe is great over rice, and looks especially nice topped with a garnish of the chopped fennel fronds.
If you like the flavor of fennel, give cooking with fennel seeds a try. Seeds add incredible flavor to a dish, and cumin seeds and fennel seeds are two ingredients my kitchen is never without. Check current prices for Fennel Seeds on Amazon.
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Try a golden beet recipe using both the beet greens and the root. What’s the difference between golden beets and red beets? The differences are minimal, and either beet can substitute for the other in recipes as long as color is not a factor. Red beets have a dominant red color that acts almost like a dye, and will color any dish where they are included.
Red beets have a stronger beet taste, but both beet varieties are pretty beety. Golden beets are slightly sweeter and milder, but nutritionally the two are practically identical. I prefer to buy beets with the greens attached, in fact, beet greens hold more nutritional value than the roots, so be sure to use the entire plant. Beet bulbs are great roasted in the oven, and beet greens saute up quick and easy in a skillet.
What You Need for this Golden Beet Recipe
GOLDEN BEETS with GREENS ONION (chopped) GARLIC (finely chopped) SALT SEASONING (I use just a little garlic powder and chili powder in the video recipe) OLIVE OIL OIL for sauteing
How to Cook Golden Beets and Beet Greens
Buy beets that feel heavy for their size. Avoid beets with soft or shriveled skins. Look for beets with stems and greens attached, and choose beets with firm stems and crisp beet leaves.
Wash the beets, and separate the bulbs from the beet greens.
How to Roast Beets in the Oven
Preheat the oven to 350 degrees Fahrenheit.
Leave skins on the beet root, but trim the bulbs at the top and bottom root stem.
Chop beets into roughly similar sizes. I like sizes about ½” a round. Make them as uniform as possible so the beets will cook evenly.
In a bowl, lightly coat the chopped beets with olive oil and season as desired. In the video recipe I use about 3 cups of chopped beets and season them simply with 1 teaspoon of garlic powder and 1 teaspoon of salt.
Spread the beets evenly on a lightly oiled baking pan and roast in the oven for about 25-30 minutes. Adjust the time accordingly depending on the size of the chopped beets. When the beets are about ⅔’s done, give them a turn in the pan and return to the oven to finish.
A fork will pass easily into the beets when they are finished roasting.
How to Saute Beet on the Stove Top
This is a super simple beet greens recipe. There are many ingredients you can use to prepare a variation on this dish, but for me, this is pretty minimal. You can leave out the onion and garlic, if desired, but that’s what a crazy person would do.
Separate the leafy greens from the beet stems. Give the greens a rough chop and set aside, and slice the stems into uniform sizes about ¼ to ½ inches in length.
Thanks for checking out our golden beet recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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Do you have a Surinam cherry tree in your yard? Surinam cherry hedges and shrub trees are often planted as ornamentals, but the fruit is edible and quite tasty when ripe.
When is a Surinam Cherry Ripe?
In some areas, the Surinam cherry is a nuisance plant, but the tiny pumpkin shaped cherries are tangy and tasty when eaten at the right moment. You can find cherries on the tree ranging from pale green to rich orange to ruby red, all at the same time. Surinam cherries are ripest and most tasty when VERY red. Do not eat cherries that are green, and you’ll probably want to avoid orange and less red cherries as well, since they can be quite tart.
To enjoy ripe Surinam cherries, pick them only if they are a deep red or even darker. And do not tug the fruit off of the tree. The cherries pull away easily when ripe. The taste of ripe surinam cherry is tangy, sweet, and refreshing.
A Surinam cherry looks like a miniature pumpkin the size of a regular cherry. The skin and fruit are edible, but in the center is a roundish pit you do not eat. You can plant the pit and grow another Surinam tree. The trees bear fruit in the spring and fall seasons.
Use Surinam cherries the same as your favorite berries, in pies, jams, jellies, sauces, syrups, and ice cream, or just pluck them from the tree and enjoy. The fruit contains healthy antioxidants, and is a good source of vitamins C and A.
Where Do You Find Surinam Cherries?
Surinam cherry plants grow readily, are hardy, and require little care. Mature trees can reach to over 20’ tall. They are grown into hedges and used as a decoration or as a natural privacy border. The plants grow so easily, that in some areas they are classified as a nuisance plant. Plants popped up in Florida around the 1930’s and over the decades became a popular yard feature, but by the 1980’s they lost favor, seen as out-of-control, and viewed as an invasive species. Many plants were eradicated in Florida, but many survive. I’m glad there’s one in my Mother-in-Law’s yard, because it’s a nice treat to plop in my mouth when I stroll out to the back porch.
The Surinam cherry tree is native to South America and named after the country of Suriname. They are also called a Brazilian, Cayenne, or Florida cherry, depending on where you ask. You can find the cherries in the Caribbean islands, as well as Florida, Bermuda, and many tropical areas around the globe. If you live in a tropical climate, maybe there’s a tree near you. Surinam cherries are not often available commercially, so being in an area where the trees grow naturally might be your best chance of sampling this fruit.
It’s a hardy plant that loves a tropical climate, so if you live in a place that doesn’t get too cold, you might plant your own tree in a pot or a patch in the yard. You can look at current prices for Surinam Cherry Plants on Amazon.
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If you’re curious about fresh artichoke, Buck and I will provide two different perspectives on this vegetable. We’ll walk you through the pros and cons of cooking a fresh artichoke, how to pick a good one, tips to prepare and microwave-steam an artichoke, and some dip/sauce ideas to compliment your cooked, warm veggie.
Fresh artichoke is one of those foods I toss into the same category as crab legs and crayfish; fancy and delicious foods, and usually a bit expensive. And with each of these foods, you have to work hard for your bites and there are few edible parts compared to the discarded/inedible parts. And if you haven’t watched the video, spoiler alert, Buck has very little use for a fresh artichoke. 😉
Why Eat Fresh Artichoke?
So why eat fresh artichokes when there are other delicious foods that don’t require so much work?
Variety is the spice of life. Our bodies appreciate getting nutrition from a variety of natural sources. Artichokes are packed with potassium, vitamin C, vitamin K, folate, magnesium and dietary fiber. And according to Webmd.com, artichokes are number 7 on the USDA’s top 20 antioxidant-rich foods list.
Maybe you want to impress someone who’s favorite food is fresh artichoke. Maybe preparing and eating fresh artichoke can be an effective part of your mindfulness practice.
Plus, despite what Buck thinks, every mouthful of food does not have to be a big one to be satisfying.
Tips To Pick The Best Artichoke.
Just to be clear, we are talking about globe artichokes in this article. If you are unfamiliar with artichokes and see a reference to a Jerusalem or Chinese artichoke, just know that those are very different vegetables.
Ever see a globe artichoke growing? It looks like what it is – the flower on a tall thistle plant. Keep that in mind when you’re trying to remember how to pick the freshest artichokes. You want THiStleS.…..
Tight. The leaves are still pretty tight or close together, they haven’t opened up too much.
Heavy. A lighter artichoke can indicate a more dried out veggie.
Squeaky. If you gently squeeze a fresh artichoke, it will ‘squeak’ slightly.
Stemmy. It’s a nice bonus when you have 1-2 inches of stem. The stem’s interior is almost as yummy as the artichoke heart.
Want To Avoid A Long Cooking Process?
As with many foods, you can prepare artichokes in a variety of ways. What’s the quickest, and one of the most nutritious ways to prepare fresh artichokes? Well, let’s compare some cooking times.
Stuff and Bake. You can add some great flavors but expect an hour of cooking time.
Grill. Great grill taste but you need 45 minutes of cooking time.
Boil or Steam on the Stove. After the water comes to a boil, it takes another 20-35 minutes, depending on artichoke’s size
Use a Pressure Cooker. Cooks faster, but you need a pressure cooker. And, it’s harder to tell when the artichokes are done.
Microwave Steaming. Generally will take about 6-10 minutes to microwave steam an entire artichoke, depending on your microwave’s power settings, and the size of the artichoke. DING, DING, DING – WE HAVE A WINNER!
Tips For The Best Steamed Artichokes In The Microwave.
So, you’ve decided to steam an artichoke in the microwave. Here’s how to make the most of it.
Prep The Artichoke.
Before microwaving, cut the top third of each artichoke off. This is going to be the toughest, inedible artichoke leaves so don’t be sad. You can always make your compost pile a little happier with inedible artichoke parts. A sharp, serrated knife helps cut through the top. Even better, use an electric knife, if you got it.
To keep it from browning before you eat it, once you cut it, sprinkle with some lemon or lime. Some types of fresh artichokes brown more easily than other. One good thing – if it does brown, it doesn’t impact the taste.
Find The Right Dish.
You want a dish where you can place the artichoke(s) cut side down, with about ¼ – ½ cup of water in the bottom, and that can be tightly covered. The cover can be the microwavable lid, a dinner plate, or plastic wrap.
Add Some Seasoning Before You Cook.
Add a bay leaf and/or some lemon to the water. Sprinkle some herbs over the artichokes before you cook it.
To increase the cooking time even more, cut your artichoke into 4-6 parts. This way, you have more surface area to season, and you will reduce your cooking time even more.
Avoid Overcooking Your Artichoke.
Although the microwave makes cooking the artichokes fast and easy, you don’t want to overcook your artichoke. And different sized artichokes will cook differently. Check a whole artichoke after 7 minutes to get an idea how fast your microwave is cooking. If you cut your artichoke in halves or quarters, check it after 4 minutes. You know the artichoke is done when you can pull an outer leaf off with ease.
Serve Warm.
Let the artichoke cool slightly, but serve warm.
Serve With One or Two Dipping Sauces.
There are endless possibilities for dipping sauces. You can buy or make something ahead of time. Some favorite homemade choices that complement the artichoke’s taste include:
Sauteed garlic and melted butter. Saute 2 Tbsp of minced garlic in 1 Tbsp of butter, then melt 4 Tbsp more of butter.
Mayo with balsamic vinegar. Mix together 3 Tbsp mayo with 2 tsp of balsamic vinegar. Alternatives: Yogurt for the mayo; soy sauce or tamari for the balsamic vinegar.
Pesto. You don’t have to use fancy pants and expensive pine nuts either. You can substitute walnuts or almonds. Check out our Pesto Recipe.
Buck ONLY buys canned or jarred artichoke…because he thinks you’d be crazy not to. This is one of the best prices I found on Amazon for Canned Artichokes but mostly the artichoke prices are pretty over the top online…so definitely check your local grocery store first for canned or jarred artichoke.
canned artichoke hearts
What’s Edible on an Artichoke …and what’s not
Remember I said there is plenty of the artichoke that is not edible? The video shows you what you can eat. Here’s a summary of what is edible and not. Artichoke Trivia: The fuzzy hairs found at the center of the veggie, on top of the artichoke heart, are called the ‘choke’.
Not Edible:
The outer layer(s) of leaves. Each artichoke is different – sometimes you have to pull away 2-3 layers of leaves before you find one whose base is tender enough to scrape out with your teeth.
Leaf ends. In fact, there is just a small part at the base of each internal leaf that is edible.
End of central flower. These are the thinner leaves found in the center of the artichoke, that are touch. Depending on the variety of globe artichoke you have, the flower may be white or purple.
Fuzzy hairs found on the top of the artichoke heart. One exception: In baby artichokes, the fuzzy hairs are edible because they aren’t formed enough to be a distraction.
Stem’s exterior.
Edible:
White/lighter colored base of each inner leaf. So how do you eat it? You pull a leaf off, dunk it in your favorite dipping sauce, then use your teeth to squeeze out the interior. The closer you get to the center, the tender/edible part of the leave gets bigger. Um, well, relatively speaking. Don’t ever expect a big mouthful of taste from the artichoke leaves. It’s one of the reason Buck grumbles so much about fresh artichokes.
Base of the inner leaves (purple or white flower). Similar to the individual leaves, the base of the artichoke’s central purple flowers are edible. Just pull off the whole cluster of central, thin flower petals and use your teeth to tear off the tender base.
Artichoke heart. Don’t forget to pull out/spoon out the fuzzy top first. You also can use a spoon to scoop out the heart. Now you can buy jars of plain or marinated artichoke hearts; can you believe there was a time when folks threw that away? Guess the fuzzy part threw them off?
Stem’s interior. If you look at the stem from the end, you will see that about ⅔ of the stem are darker and more fibrous. You want to cut out the inner, lighter part of the stem. Again, the amount of edible stem depending on the type of artichoke you have, and its age.
You can eat the entire chayote: skin, flesh, and center seed.
Thanks for checking out our Fresh Artichoke video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
We appreciate you watching our videos…Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are participants in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
The key to great garlic home fries is cooking the potatoes on low heat. The total cooking time for this recipe will be about 15-20 minutes. You don’t want to rush the potatoes, because you want the home fries crispy outside, but you also want them cooked through on the inside.
What You Need for Garlic Home Fries
1 large POTATO 5-7 cloves GARLIC 2 Tbsp BUTTER 1 tsp SALT 2-3 Tbsp OIL
optional: some HOT PEPPERS 1-2 tsp PAPRIKA (CG prefers smoked paprika)
Make the Best Home Fried Potatoes
Dice a potato. Cubes half the size of a die are good, but any size will be fine as long as they are reasonably uniform and can cook evenly.
Add in the diced potato. You want the oil hot and the potatoes to sizzle when they hit the pan. Spread the potatoes out in an even layer. Reduce the heat to a low and let the potatoes sizzle away.
After 5 minutes, turn the potatoes.
After 10 minutes add in the seasoning and hot pepper, if desired. Turn the potatoes again. Adjust heat as needed.
Continue cooking for another 5 minutes, turning as needed.
When the potatoes are close to desired doneness, add in the butter and the finely chopped garlic.
Cook for a few more minutes and serve hot.
These garlic home fries are great for breakfast, but they are a happy addition to any meal, any time of the day.
Thanks for checking out our garlic home fries video, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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This butternut squash recipe is an easy and tasty dish and it’s quick to prepare. You can cook the squash on the stove top in a skillet in just 10-12 minutes with only four ingredients. You can also add a little sugar as well, but that’s entirely optional.
Coconut Butter Squash Recipe Ingredients
1 BUTTERNUT SQUASH 1 can COCONUT MILK (or less if using a smaller squash) SALT and PEPPER (to taste) 2 Tbsp SUGAR (optional) 2 Tbsp OIL for cooking
When buying a butternut squash, choose one with a smooth, creamy, blemish free skin, and also one that feels heavy for its size. At home you can store the squash in a cool dry place and it will keep for 1-2 months.
Butternut squash has a fairly thin skin, so it is easy to peel, in fact you can easily peel the skin with a potato peeler, or just slice away the skin with a sharp knife.
Wash a peel the butternut squash. The squash has a cylindrical top and a bulbous bottom, and I find that cutting the top away from the bottom makes it much easier to cut away the peel.
Once peeled, slice the squash lengthwise in half.
The bottom bulbous end will have a cavity filled with seeds. Take a spoon and scoop out the seeds.
Chop the squash into roughly ½ inch squares or smaller. The cut squash pieces should be roughly similar in size for even cooking. The smaller the pieces, the quicker the dish will cook.
Heat oil in a skillet on medium heat.
Add in the squash and toss with the oil, then cover and cook for 2 minutes.
Add salt and pepper to taste, plus a little sugar if desired, but this is entirely optional.
Stir, cover, and cook for 2 more minutes.
Reduce the heat to medium low.
Uncover and add in the coconut milk. I generally use an entire 15oz can of coconut milk, but for a smaller squash you might use less. How creamy do you want your squash to be?
Simmer gently for 4-6 minutes until the squash is cooked to desired doneness.
This butternut squash recipe makes a great side with very little effort and time, so definitely give the dish a try.
And if you’ve never tried spaghetti squash, take a look at One Of The Best Squash Dishes Ever! It’s all you need to know to prepare this very versatile winter squash variety.
When cooked spaghetti squash pulls apart into “noodley strings”
Thanks for checking out this skillet squash recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments, and we’ll see you next time in the kitchen! –Chef Buck
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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 are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
What’s fancier than a shrimp recipe? Shrimp with fennel! Fennel even sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs very well with quick-cooking seafood. If you’ve never tried a fennel recipe before, this easy shrimp dish is a great place to start.
Ingredients for Quick Shrimp Recipe with Fennel
1 lb. SHRIMP peeled and deveined 1 bulb of FENNEL 1 small ONION sliced 15-20 sliced CHERRY TOMATOES 1 Tbsp TOMATO PASTE ½ cup to 1 cup WHITE WINE 1 Tbsp SMOKED PAPRIKA SALT and PEPPER to taste 2 Tbsp OIL for cooking FENNEL fronds for garnish
How to Make Shrimp and Fennel
First thing, get some peeled and deveined shrimp. For this recipe, I prefer to buy medium-sized shrimp at the best price I can find instead of fancy super model shrimp.
Fennel and seafood make a great pairing.
How to Peel and Devein Shrimp
Shrimp not already peeled and deveined are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. Save the heads and shells of the shrimp to make a seafood stock.
On the top and bottom of the shrimp you’ll see dark lines running along the length of the body. The bottom line you can ignore, that’s just a vein, but the dark line up top is the gritty intestinal tract of the shrimp, and should be removed for best eating.
With a sharp knife, cut along the length of the line at the top of the shimp. Don’t cut deeply, just enough to cut open the “vein”, which is really the digestive tract. Open the cut under water and wash the intestines away. And that’s it!
Don’t Be A-scared of Fennel!
When you buy fennel at the store, it might simply be the bulb, or it might include the bulb, stalks and fronds. Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. The edible parts of fennel are the bulb and the dill-like fennel fronds. The stalks resemble celery, but are too chewy to enjoy.
Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. Cut away and discarded the celery-like fennel stalks. Wash the bulb and cut away any blemishes, or remove the outer layers entirely if they have too many spoiled areas.
Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennel will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces. A Smaller fennel bulb is tender and best suited for raw recipes, while larger fennel is better for cooking.
Start with the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add the tomato paste and continue mixing.
Pour in a little white wine. Start with ½ cup of wine, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.
To finish, add in sliced cherry tomatoes and shrimp, and stir another 2-3 minutes or until the shrimp are opaque and cooked through. And that’s it! This shrimp recipe is great over rice, and looks especially nice topped with a garnish of the chopped fennel fronds
Give this shrimp recipe a try and let me know what you think, and for another super shrimp dish, check out one of my favorite dishes ever, a Classic New Orleans Shrimp Remoulade Recipe.
Thanks for checking out this fancy version of a simple shrimp recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
We appreciate you watching our videos…Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon and affiliated sites.
Spinach is so good, and good for you, even if you add a little less healthy stuff to transform it into a decadent creamed spinach recipe. I use creamed cheese for this spinach dish, but any meltable cheese will work. You can leave the meat out if you prefer. However, I find that adding even just a hint of meatiness makes the best creamed spinach.
Ingredients for Creamed Spinach
15 oz SPINACH fresh or frozen 1 small/med ONION chopped 2-4 cloves GARLIC finely chopped 2 Tbsp BUTTER 2-3 oz leftover COOKED MEAT ½ cup softened CREAM CHEESE Some HALF N HALF 1-2 Tbsp OIL for cooking SALT and PEPPER to taste
How to Make the Best Creamed Spinach Recipe
IF using frozen spinach, allow to thaw, then heat spinach through in a skillet and drain.
IF using fresh spinach, add a splash of water to the skillet and heat, then add the spinach leaves and cook down until spinach has wilted and most of the excess water has evaporated, then set spinach aside in a colander to drain.
Return the skillet to the stove and heat oil on medium heat, and then add chopped onions and cook about 2 minutes. If using some meat, add now. I like a bit of leftover pork, but any tid-bit you have in the fridge that will add a bit of flavor will work. Stir the meat with the onions for another minute.
Add in the garlic and butter and stir until the butter has melted. Add in the softened cream cheese and stir another minute. You can use a freshly shredded parmesan cheese instead, but if so, wait until after the milk is added and heated through.
In the colander, squeeze out any excess water remaining in the cooked spinach, as much as you can, then add the spinach back into the skillet and mix into the ingredients.
Add in half ‘n half as desired. Start with a ½ cup half ‘n half and then add an additional ¼ cup at a time to reach the consistency you like. Heat the milk through, but don’t boil, and reduce the heat as needed; you want the liquid to steam just on the edge of simmering. If using freshly shredded cheese instead of creamed cheese, add, stirring until smooth.
When the creamed spinach reaches the consistency you like, remove it from the stove, because it’s done, dude. It’s a great side dish for almost any meal, especially chops or steak.
Give this creamed spinach recipe a try and let me know what you think. For another crazy delicious spinach recipe, try this Indian favorite, Chole Palak.
Thanks for checking out this creamed spinach recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video. Also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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Try this easy skillet asparagus recipe. Asparagus is super healthy and quick to prepare, in fact, the quicker the better! Asparagus is best not overcooked, and even served plain and simple, it just tastes terrific.
What You Need for this Asparagus Recipe
1 lb. ASPARAGUS SALT and BLACK PEPPER to taste A little OIL for cooking optional: 3-4 cloves GARLIC (finely chopped) 1 small ONION (chopped)
How to Cook a Quick Skillet Asparagus
When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that has a wrinkled skin, or tips that are wet and greasy looking.
Rinse and drain asparagus stalks, then snap off the bottoms of the spears to leave only the tenderest parts of the asparagus.
Add asparagus, spreading the spears out so that they lay flat on the bottom of the pan. Leave alone for a couple of minutes to sear, then turn and sear all around. Add salt and pepper to taste.
Cook for 5 to 6 minutes, or until desired doneness, but asparagus tastes great if it’s not overcooked. Soggy asparagus = sad asparagus, right?
You can serve skillet asparagus as a side cooked simply with salt and pepper, or jazz it up with a little sauteed onion and garlic. Remove the cooked spears from the skillet and set aside. Add a wee bit more oil to the pan, and then add one small, chopped onion. Saute onion for 3-4 minutes, then add finely chopped garlic and saute for 1 minute more.
Return the asparagus to the skillet and toss with the onion garlic mix, then serve hot.
Give this easy asparagus recipe a try and let me know what you think. And for another tasty take on healthy asparagus, try this Indian inspired Asparagus Curry Recipe.
Easy Asparagus Curry Recipe
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Cochayuyo is a versatile, tubular kelp seaweed that is packed with nutrition and can be used in a variety of dishes. It’s a great vegetarian option high in protein, so it’s ideal for meat-free meals.
Cochayuyo is generally sold in dried bundles, so it needs to be rehydrated before being used in a recipe. I’ve tried cochayuyo that is light tan in color, and cochayuyo that is much darker, bordering on black. I find the darker seaweed to be less tender and to have a stronger flavor, so I prefer to use it in cooked cochayuyo recipes, and because it is more mild, the lighter cochayuyo is perfect for salads.
Easy Way To Rehydrate Cochayuyo
Place the dried cochayuyo in a large pot of cold water and then soak overnight. That’s it. You don’t have to salt the water or anything, and after the cochayuyo has rehydrated, simply rinse well and then slice into strips, rings, or whatever shape is ideal for the dish you are creating.
How to make a Cochayuyo Salad Recipe
ingredients: 2 cups diced COCHAYUYO (use the lighter cochayuyo) 1-3 cloves minced GARLIC 1 Tbsp minced GINGER 3 Tbsp OLIVE OIL 2 Tbsp LIME JUICE SALT and PEPPER to taste
In a bowl, combine the oil and lime juice and then mix well, and if you don’t have fresh lime juice, just use fresh lemon juice, or you can substitute a bottled citrus juice or vinegar. Add the minced ginger and garlic, and then salt and pepper to taste. Mix well, and after that toss the chopped cochayuyo with the dressing.
Serve this garlicky cochayuyo as a salad topping, or as a topping for any dish that can benefit from a little pizzazz and chewiness, and since it’s packed with nutrition, the added health benefits are a nice bonus!
Skillet Cochayuyo Recipe
Cochayuyo pairs well with black beans in a skillet saute. Here is one of my favorite ways to use this hearty seaweed in a hot dish, and this is also a good recipe for cleaning out the fridge, so substitute whatever veggies you have on hand.
ingredients: 3 cups sliced COCHAYUYO 1 15 oz can BLACK BEANS ½ cup sliced RED PEPPER 1 chopped ONION 4-5 cloves minced GARLIC 2 Tbsp minced GINGER ½ can diced TOMATO 3 cups SPINACH ½ cup CELERY 2-3 Tbsp COOKING OIL
And lots of SEASONINGS…in this video recipe I use 1 tsp CUMIN 1 Tbsp CURRY POWDER 1 tsp CHILI POWDER 1 tsp PAPRIKA ROSEMARY SALT and PEPPER to taste But experiment with different flavors!
How to Cook Cochayuyo with Black Beans
In a large skillet, heat cooking oil.
Add onions and saute 2-3 minutes.
Add garlic, ginger, red pepper and saute another minute.
Stir in the seasonings.
Add in the celery, black beans, and tomato.
Mix well, cover, and simmer for 15 minutes.
Add in the spinach and cochayuyo.
Cover and simmer another 5 minutes, until the spinach is wilted and the cochayuyo is heated through.
And that’s it, an easy and very flavorful way to use this great ingredient, so if you can get your hands on cochayuyo, give it a try. I bet it would be a great conversation starter at a dinner party, but that’s for you to find out.
Another super versatile ingredient for cooking is chick peas, aka garbanzo beans, because like cochayuyo, it has a mild flavor, so check out this version of an Indian Chana Masala Recipe, which is one of my favorite chickpea dishes, and a very economical dish to prepare, as well.
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Thanks for watching our Cuchayuyo recipes!
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Candied sweet potatoes make a great holiday dish, or anytime dish. It’s decadent and flavorful, and this candied sweet potato recipe is perfect as a side for all kinds of savory meals. It’s an easy 4 ingredient recipe, or only 3 ingredients if you want to skip the vanilla; the dish will taste yummy either way.
What you need for Candied Sweet Potatoes Recipe
4-6 large SWEET POTATOES 1-1½ cup SUGAR 1 stick BUTTER 1-2 tsp VANILLA EXTRACT
How to Make Sweet Sweet Potatoes
This candied sweet potato recipe is super simple and adjustable, so use as much butter and sugar as you like. The above ingredient ratios are just guidelines; there is no wrong way to make this recipe. You’ll have to go way out of your way to screw it up, so adjust the ratios as you like. Use more or less butter and sugar, depending on your desires.
One important part of this recipe is to peel and clean your potatoes well. Remove the skins and any dark blemishes on the peeled potatoes. Dark areas on the potatoes will become even darker as the dish cooks, and it will look quite unappealing.
Thanks for checking out our candied sweet potatoes 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!
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Cornmeal gives a fried green tomatoes recipe a great flavor, color, and crunch that flour alone can’t beat. A creamy dressing or aoli pairs well with fried tomatoes, but this classic southern recipe is tasty enough to stand on it’s own.
What you need for a Fried Green Tomatoes Recipe
GREEN TOMATOES 1 cup CORNMEAL (use a medium or fine grind…coarsely ground cornmeal can be a bit much) 1 cup all-purpose FLOUR (divided) 1 EGG SEASONING (be generous, and use whatever seasonings you like…I prefer Italian seasonings, lots of garlic powder, and black pepper) SALT OIL for cooking
How to Cook Fried Green Tomatoes
When I order fried green tomatoes at a restaurant, whether I like them or not will depend largely on the batter. Cornmeal adds that great flavor and crunch that I associate with classic fried tomatoes, and fried tomatoes without cornmeal just fall flat. Buy hard, green tomatoes. They can have a tinge of red, but not too much, because you want them firm enough to cook and not become too soft.
Slice the green tomatoes to desired width; I like mine about ¼ inch thick.
Spread the tomato slices out and lightly salt.
Set up a breading station with 3 flat-bottom bowls.
In the first bowl place ½ cup of flour. Season the flour as desired, and mix.
In the second bowl whisk 1 egg and 1 Tbsp of cold water.
Heat a skillet of oil on medium-low heat. You don’t need a lot of oil, about 1/8 inch deep.
Take a slice of tomato and on each side bread it lightly in the flour, then coat it in the egg, then bread it one final time in the cornmeal/flour mixture.
Carefully place the breaded tomato in the skillet. It should sizzle and begin to cook immediately when it hits the oil.
Cook each tomato 2-3 minutes or until golden brown in color.
Remove fried tomatoes from the skillet and place on a paper towel to drain for a moment, then serve.
Serve fried green tomatoes hot. Theses tomatoes are good enough to eat plain, or you can accompany them with hot sauce, creamy salad dressing, aoli dressing, or a mild mustard or creamy horseradish dressing. For another easy appetizer side dish recipe, take a look at these Crispy Baked Onion Rings.
The best onion ring recipe baked in the oven.
Thanks for checking out the Fried Green Tomatoes recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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.
Mashed Plantains are a tasty twist on a mash potato recipe, and it’s my go-to recipe for green, unripe plantains. If you’re in a potato rut, give unripe plantains a try and surprise your family. Just boil and mash plantains with your favorite seasonings, plus garlic and onion if you want to really make a tasty mash. Cooking bananas are not sweet at all, they make a great savory starch you can use in a variety of recipes. Try substituting green plantains in some of your favorite potato recipes, it’s an easy way to put a twist on dinner.
What you need for this Mashed Plantains Recipe
2 unripe PLANTAINS 3-5 cloves GARLIC finely chopped 1 ONION chopped SALT PEPPER in this recipe I also use: GARLIC POWDER CHILI POWDER FENNEL SEEDS PAPRIKA …but experiment with seasonings you like 2 Tbsp BUTTER MILK or CREAM OIL for sauteing
How to Make Plantain Mash
Choose firm, green, unripe plantains.
Slice off the very tips of the plantain, but leave on the peeling.
Cut the unpeeled plantain into about 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 minutes, or until a knife passes easily into the plantain.
While plantains boil, heat a skillet and oil on medium heat.
Add onions and saute 2 minutes.
Add garlic and seasonings and continue to saute another 4-5 minutes.
Remove skillet from the heat and set aside until plantains have completed boiling.
Once a fork passes easily through the plantains, remove plantains from the water.
Make a slice along the length of the cooked plantain and remove the peeling.
Place cooked plantains into a bowl and mash.
Add butter.
Add sauteed onion/garlic and mix well.
Pour milk or cream 1-2 Tbsp at a time, mixing until the desired consistency is reached.
Whether you call this dish mashed plantains, mofongo, or mangu, it’s gonna be yummy. Serve just like mashed potatoes!
Unripe green plantains are a terrific ingredient that you can use in all kinds of savory, starchy dishes. Definitley give them a try, and for a sweeter option, try ripe plantains. The simple fried plantain recipe below is one of the best ways to use ripened plantains.
How to cook Sweet Fried Plantains
Avoid green plantains for frying, and buy plantains that are yellow to black in color. Feel the plantains and select ones that are soft or only semi-firm, 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 middle, and then cut each half lengthwise into 3-4 planks.
Slide plantains into the hot skillet.
Season top half if desired, I like to use a mix of chili pepper and cinnamon.
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 mare 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 mashed plantains, as well. Depending on the ripeness of the plantain, you can use them for a wide variety of dishes.
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If you liked the idea of green plantains as a starchy alternative to potato, you might like trying a Delicious Rutabaga Recipe, too.
Thanks for checking out this Mashed Plantains Recipe and video, if you enjoyed the dish, click a button or two below and share it with your friends. And if you’re on Youtube often, subscribe to the Chef Buck Cooking Channel.
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.
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
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
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.
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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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Try this cauliflower cakes recipe if you’re into healthy, low carb, and delicious. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like to top mine with a creamy sauce, but that’s optional. Serve these cauliflower cakes over a bed of spinach and you’ve got a low carb, light and delicious meal.
What You Need To Make Cauliflower Cakes
3 cups of grated CAULIFLOWER ½ cup of freshly grated CHEESE 2 EGGS beaten 1 Tbsp chopped JALAPENO ¼ cup finely chopped BELL PEPPER 2 finely chopped GREEN ONIONS 1-2 cloves minced GARLIC 1 tsp dried ITALIAN SEASONING 1 tsp TURMERIC POWDER 1 tsp GARLIC POWDER 1 tsp SMOKED PAPRIKA 1 tsp CHILI POWDER PARCHMENT PAPER to line your baking sheet MAYONNAISE and LEMON for dressing
Try a cauliflower cakes recipe if you’re into healthy, low carb, and delicious.
How to Cook Cauliflower Cakes
Grate fresh cauliflower into granules resembling “poprocks”. I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don’t over-process the cauliflower into a doughy consistency, unless you prefer a more dense cauliflower patty.
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper lined baking sheet, and definitely USE PARCHMENT PAPER, or your cauliflower might stick after baking. The cakes will not hold together well before cooking, but you can adjust the shape and size of each patty while on the baking sheet. Check here for current pricing for parchment paper on Amazon.
Place baking sheet in an oven preheated to 400 degrees Fahrenheit, bake approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.
Cauliflower cakes made with a food processor can form heavier, denser patties. For lighter cakes, use a hand grater.
I like to top the cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn’t a terrible idea! And that’s it. Eat and enjoy!
Quick Dressing for Cauliflower Fritters
½ cup MAYONNAISE 2-3 Tbsp LEMON JUICE minced LEMON ZEST 1 tsp finely chopped PICKLE, JALAPENO, or GARLIC
Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.
If you don’t have a baking sheet, use a big pizza pan. Big pizza pans make the best baking sheets for cauliflower pizza crusts, nachos, whatever…round is always better than square, right? If you need one in your kitchen, check out current Big Pizza Pan prices on Amazon.
A white pizza is great on any kind of crust.
Give these beautiful cauliflower cakes a try and let me know what you think. Or would you call them cauliflower fritters? If you’re serving them to kids, I’d definitely call them “cakes”. And if you like the recipe, then click some of the buttons below to share it with friends and family. I appreciate it! –Chef Buck
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
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
Make a delicious White Pizza on a cauliflower pizza crust recipe that will not fall apart after baking. White pizza sauce is cheesy and creamy and less acidic than a tomato pizza sauce, and it’s simple to prepare! A cauliflower pizza crust is gluten free, healthier than bread dough, and definitely worth trying.
What You Need To Make a Cauliflower Crust White Pizza
2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet 1 cup RICOTTA CHEESE ½ cup PLAIN YOGURT 1 Tbsp dried ITALIAN SEASONING 1 tsp ONION POWDER 1 tsp GARLIC POWDER 1-2 Tbsp PESTO (optional) …and PIZZA TOPPINGS: I like a combo of fresh spinach, tomato, onion, basil, and mozzarella cheese
Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color. And it can be round or square! (or rectangular)
How to Cook A Cauliflower Crust White Pizza
Make the Cauliflower Crust
Grate fresh cauliflower into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.
How to Make a White Pizza Sauce
In a bowl, combine the ricotta, yogurt, and seasonings. Instead of garlic powder, you can use finely chopped fresh garlic. I also like to use fresh basil as a topping on a white pizza, but if you don’t have fresh basil, you can add a little pesto to the sauce. Mix well. If you make this sauce ahead of time, it will have even more flavor.
Spread the sauce over the pizza crust, as much as you like. If using a cauliflower crust, don’t use too much white sauce, especially if using fresh sliced tomatoes as a topping, you don’t want the pizza too be too wet.
A white sauce is especially tasty on a vegetable pizza. One of my favorite combos is sauce, then a layer of chopped spinach and basil, then a layer of tomato, then chopped onion, and finally a topping of mozzarella cheese.
Return the pizza to the oven, still at 400 degrees Fahrenheit, and cook another 10 minutes, or until the toppings are done as desired.
And that’s it. Eat and enjoy!
A white pizza is great on any kind of crust.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
The drier the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.
Is a Cauliflower Pizza Crust Healthy ? …well It provides more nutrition. It adds less empty calories. It’s gluten-free. And it works. It’s an alternative to a bready pizza crust that I think will satisfy your pizza needs.
Give this cauliflower crust white pizza recipe a try and let me know what you think. If you liked it, then click some of the buttons below to share with friends and family. I appreciate it! –Chef Buck
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.
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Thanks for checking out this Egg Bake recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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!
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.
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.
Give this cauliflower salad 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
You can make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.
2 cups of grated CAULIFLOWER 1 cup of freshly grated CHEESE for crust 1 EGG beaten PARCHMENT PAPER to line your baking sheet Burrito BEAN FILLING freshly grated CHEDDAR CHEESE for burrito filling CILANTRO (optional) plus toppings like sour cream, guacamole, and salsa
A soft cauliflower pizza crust makes a perfect burrito.
How to Make a Burrito Recipe with a Cauliflower Pizza Crust
Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven.
Allow the crust to cool slightly for 4-5 minutes, but not too long; the crust will be easier to roll if it is warm.
Spread burrito filling over the top of the crust. Spread evenly over the crust, but leave room at the edges – this will make it easier to roll into a burrito shape.
Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
I also like to top with freshly chopped cilantro, but this is optional.
Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
If desired, in the final cooking minutes, top with additional cheese.
Remove the burrito from the oven let cool 2-3 minutes before handling.
Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!
How to Make a Basic Vegetarian Burrito Bean Filling
Ingredients: 1 can BLACK BEANS (15oz) 1 can REFRIED BEANS (15oz) ½ cup BELL PEPPERS (chopped) 1 cup ONION (chopped) 1 Tbsp CHILI POWDER 1 Tbsp CUMIN 1 tsp SMOKED PAPRIKA SALT and PEPPER (to taste) OIL for sauteing
A square crust is best for a cauliflower burrito
Directions:
In a skillet, heat oil on medium heat.
Add onions and peppers and saute for 3-4 minutes.
Stir in seasonings and continue sauteing for 2 minutes.
Add beans and mix well.
Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
Remove from heat.
This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito. However, the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform. The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Cauliflower pizza crust transformed into a Burrito Supreme
We use a giant pizza pan for nachos and all kinds of recipes calling for a baking sheet. If you don’t have a larger baking sheet, then check current pricing for a larger pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.
Give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot! –Chef Buck
Eating raw broccoli and other raw vegetables is a simple way to boost nutrition and improve digestion. The health benefits of a raw broccoli salad recipe are considerable, from added nutrition to protecting against disease and chronic illness, but raw broccoli can be kinda hard to enjoy. A variety of veggies is a good idea for improved health, so including raw broccoli is a no-brainer.
Cooked broccoli is extremely beneficial as well, as long as it’s not overcooked, particularly boiled; in fact, the nutrients in cooked broccoli are actually absorbed more readily by the body, especially lightly steamed broccoli. Consuming broccoli in a variety of recipe methods is best. I’ve found piggybacking on the classic Waldorf salad recipe to be an ideal way of sneaking raw broccoli into my diet.
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.
Ingredients for Waldorf Salad w/ Raw Broccoli Recipe
1 cup diced CELERY 1-2 cups diced APPLES ½ cup chopped WALNUTS or PECANS ¾ cup MAYONNAISE 1 med LEMON zest and juice ¼ cup dark RAISINS some SALT and PEPPER …plus BROCCOLI FLORETS!
Even raw broccoli looks good in a waldorf salad.
How to make a Waldorf Salad with Broccoli
Broccoli and apples can be two of the potentially dirtiest produce items at the grocery, so wash them well.
In a small bowl, add mayonnaise, lemon juice, lemon zest, salt, and pepper and whisk until smooth.
In a larger bowl, add chopped apple, sliced celery, toasted walnuts, and raisins.
Add in the dressing and toss the salad as soon as possible, this will keep the chopped apples looking fresh.
That’s all there is to a classic Waldorf Salad recipe, and it’s delicious, but adding a bit of raw broccoli will turn the salad from a semi-decadent dessert salad into a Superfood salad, and it won’t hurt at all; it’ll just be a bit more savory than sweet. I like to add just the raw broccoli florets. You can chop the broccoli stem into smaller pieces and add into the salad, but why punish yourself? The broccoli stem will make much tastier and better use in a soup, stir-fry, or casserole. Add whatever amount of broccoli florets to the Waldorf salad as you like, just be mindful to keep broccoli portion at what food scientists call the “fun ratio”. Adding broccoli florets to a Waldorf salad is a super tasty way to get kids or people who generally hate broccoli to eat raw broccoli, and enjoy it.
Raw broccoli is high in vitamins and nutrients and is great for digestive health.
Why Eat More Broccoli?
Broccoli has potential health benefits such as…
Lots of nutrition with few fat and calories.
Increased fiber, to lower risks from diabetes, coronary disease, obesity.
Increased digestive tract health (use your imagination).
Broccoli packs loads of vitamins, including vitamin C.
Broccoli is a great source of vitamin K for healthy bones and teeth, although I doubt your dog will be interested.
Some folks like to add broccoli as a pizza topping, but that’s a terrible idea, and I do not endorse it at all.
Give a waldorf and raw broccoli 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.
I love a great burger, especially if it’s a healthy veggie burger recipe that also just happens to taste terrific. A thick slice of blackened eggplant makes a perfect sandwich filling, and if you dress sliced eggplant up like a hamburger, eggplant makes one of the easiest, quickest, and tastiest veggie burger recipes you’ll ever eat. Portabello mushrooms make a nice veggie burger substitute, but can sometimes be a bit soggy. I’m a big fan of black bean burgers, but a bean burger can be a bit of work to make and hold together into a burger patty shape that satisfies. A blackened eggplant sandwich is super easy to prepare and definitely satisfies.
What You Need to Make a Great Veggie Burger Recipe
1 globe EGGPLANT also called an aubergine eggplant some OIL to lightly coat the eggplant and skillet a variety of spices like CHILI POWDER, CHIPOTLE, PAPRIKA, GARLIC POWDER, GINGER POWDER, etc., but experiment and try your favorite spices Burger Fixings such as badass BUN crunchy ONION crisp LETTUCE cool TOMATO CHEESE, maybe?
How to Make a Blackened Eggplant Veggie Burger
Use an aubergine eggplant, also known as a globe eggplant. The skin has a dark purplish color and is edible, in fact the skin and meat of the eggplant can be eaten raw, but for faux burger patties, I like to remove the skin.
Remove the skin.
Cut eggplant into thick slices, ¾” to 1″ thick.
Coat the eggplant lightly in oil.
Generously season both sides of the eggplant with your favorite spices, including salt.
Heat a lightly oiled skillet on medium-medium high heat. If you need a skillet that’s great on the stove top and in the oven, you can check current prices for a cast iron skillet on Amazon.
Cook the eggplant for 2 minutes on each side.
If you like cheese on your faux burger, add a slice over the eggplant during it’s last miunte in the skillet.
Remove the eggplant from the skillet and build your burger while it’s hot.
And that’s it. Super tasty, meat-free, and probably the easiest veggie burger recipe you’ll ever make.
Veggie burger recipe with blackened eggplant
What to Look for When Choosing an Eggplant
Buy an eggplant that seems heavy for its size.
A larger eggplant will sometimes have a slight bitterness, so choose a smaller eggplant.
Look for a bright green stem top and a smooth shiny skin.
The flesh of the eggplant should be firm, and bounce back when lightly pressed.
Give this super easy an very tasty blackened eggplant veggie burger recipe a try and let me know what you think, and bon appétit!
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our eggplant recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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.
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.
If you liked the recipes, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
French onion soup is a great way to use up a lot of onions, and it’s an easy soup to prepare. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin to release their sugars, turn golden, and stick to the pot. Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor to the French onion soup.
French Onion Soup Ingredients
4 lg ONIONS sliced into strips 1 Tbsp BUTTER 1 Tbsp OIL 3-5 cloves GARLIC finely chopped ½ tsp ITALIAN SEASONING 1 Tbsp WORCESTERSHIRE dry WHITE WINE or VINEGAR for de-glazing 2 cups BROTH SALT and PEPPER (to taste) toasted BREAD for crouton creamy white CHEESE for topping
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!
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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 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
Try a spicy egg salad recipe for a flavorful twist on a traditional boring, bland egg salad. Most egg salads are a snooze fest, but sauteing up a little onion, pepper, and spices will put a little zing in your thing, and added nuts will give your egg salad a sorely needed crunch.
Spicy Egg Salad Recipe Ingredients
8 BOILED EGGS [link to Best Way to Boil Eggs ] 3-5 cloves GARLIC finely chopped chopped HOT PEPPER as desired (I generally use a whole jalapeno pepper with the ribs and seeds removed) 2 tsp GINGER minced ½ to 1 cup CASHEWS (or if nuts ain’t your thang, sub some chopped celery) 1 small RED ONION chopped ¼ cup MAYONNAISE ½ cup chopped CILANTRO ½ cup chopped PARSLEY 10-12 CHERRY TOMATOES cut into quarters LEMON zest and juice 1 tsp CHILI POWDER 1 Tbsp PAPRIKA 1 tsp TURMERIC SALT and PEPPER to taste OIL for sauteing
Perfectly boiled eggs make the best egg salad
How to Make This Egg Salad Recipe
The key to any egg salad are the eggs; you don’t want overdone boiled eggs that are dried out with that tell-tell greenish tint. But no fear! Fool proof boiled eggs are super easy to prepare. HOW TO MAKE PERFECT HARD BOILED EGGS:
In a pot, cover the eggs with cold water.
Cover and bring the pot to a boil.
Once boiling, remove the pot from the heat and allow the eggs to sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to an ice water bath.
Peel eggs when cooled.
In a skillet, heat a little oil on medium high heat.
Add in the garlic and hot peppers and cook for 1 minute then
add in the onion and ginger and continue cooking until onions begin to soften.
Stir in the spices and then the cashews. Substitute peanuts if you prefer, or if you’re not into nuts, add chopped celery; a little crunchiness makes for a more interesting egg salad dish.
Saute ingredients for 2-3 more minutes, then set skillet aside to cool.
In a bowl, combine the peeled eggs and mayonnaise and mash into a lumpy mixture.
Add in the cooled ingredients from the skillet, and mix well.
Add lemon juice and zest, and stir in some fresh herbs, like parsley, cilantro, or dill.
And finally, stir in some quartered cherry tomatoes; cherry tomatoes are best because the tomato skin will help keep them from falling apart. And that’s it!–serve warm or cold, all by itself or as a salad or bread topping or a hearty egg salad sandwich.
Top egg salad on a green salad, use as a sandwich filling, or spread on a crostini or cracker
Give this spicy egg salad recipe a try and let me know what you think, and bon appétit!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
Thanks for checking the egg salad recipe out. If you liked the dish, then click a button or two below and share it with friends…I appreciate it! –Chef Buck
It doesn’t take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you will need to cook this healthy, low fat spaghetti squash dish. This squash is a lowfat low carb ingredient with a wonderful texture and a mild flavor that allows it to work very well in a variety of recipes.
What you need for this Squash Recipe
1 SPAGHETTI SQUASH GARLIC (5-10 cloves, finely chopped) LEMON zest and juice (current price for a kitchen zester) BUTTER (1-2 Tbsp) OLIVE OIL (¼ cup) PARSLEY (½ cup, chopped) SALT and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need. This recipe calls for simple and fresh ingredients, so there really is no wrong way to make this dish. The best spaghetti squash doesn’t get more super simple than this!
spaghetti squash makes a healthy, low fat, low carb pasta alternative
Best Spaghetti Squash …simple, low fat, low carb recipe
When buying a spaghetti squash, choose one that seems heavy for its size.
Carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash.
It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!
On the Stove Top
Heat a skillet and melt cooking oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes as well.
Add a bit of butter for extra flavor (this is optional).
Add the spaghetti squash to the skillet and mix with the garlic.
Turn off the heat and add in a bit of dark, flavorful olive oil.
You can also stir in a bit of freshly grated Parmesan Cheese if desired, but this is optional.
Add fresh chopped parsley for bright flavor and color, and mix well.
And that’s it. Enjoy!
If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
For another tasty veggie ingredient to experiment with, try some tasty Rutabaga Recipes. It’s a great potato substitute!
rutabaga is like a turnip on steroids, but sweeter
Thanks for checking out our best spaghetti squash recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
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.
Ginger water and Ginger Carrot Salad are simple ways to include raw ginger in your diet. Ginger water is easy to make, in fact it practically makes itself, and the leftover ginger can be used in whatever recipes you like; even after soaking, the ginger still retains lots of flavor and zing, and great nutrition.
How to Make Healthy Ginger Water
Use as much ginger as you like, the more you use, the more intense the ginger water flavor, plus you’ll have more ginger leftover to use in other recipes.
Wash and peel ginger.
Chop into approx. ¼ inch slices.
Place into a pitcher or jug and fill with water.
Refrigerate 8-10 hours or overnight, and that’s it. You’ve got refreshing and zesty ginger water! Drink the water and then refill the water using the same ginger; if you’ve used a lot of ginger, you’ll be able to soak the same ginger several times.
Once the intensity of the ginger water begins to diminish, you can start again with fresh ginger. But what do you do with the old ginger? Just use it in another recipe! It will still have plenty of intensity and flavor.
simply soaking raw ginger in water will infuse the water with a refreshing zing
Ginger Carrot salad is an excellent way to use lots of ginger, and because it’s raw ginger, it will be super flavorful. This ginger carrot salad makes a great great side for any meal, or even a healthy dessert. In fact, leftover ginger carrot salad will become even sweeter the next day, and adding lots of dried fruit will make it even more dessert-like.
Don’t be shy when it comes to using ginger, the more the better.
Ginger Carrot Salad Ingredients
This is an approximation of what I use in the video, but I never really measure when I make this dish. Just use a lot more carrot than ginger, and about the same amount of raisins as ginger, and then whatever other dried fruit you like; the more dried fruit you use, the sweeter the dish will be, and it will already be sweet from the raisins and carrots, especially the next day if there are leftovers.
½ cup minced GINGER 5 cups shredded CARROTS ¾ cup RAISINS plus whatever other dried fruit you like: prunes, apricot, cherries, etc. (this is optional) ½ cup MAYONNAISE 1 large LEMON…zest and juice CELERY SEEDS to taste (this is optional, I’ve added these and liked it, if you want to make the dish less desserty, adding celery seeds and no additional dried fruits besides raisins is one way to do it)
How To Make a Raw Ginger Carrot Salad Recipe
Mince the ginger and add it into a large mixing bowl.
Shred the carrots and add to bowl.
Add raisins and whatever other dried fruits you like (it’s okay if you don’t add extra fruit).
For the dressing:
In a smaller bowl, add mayonnaise.
Add the zest and juice of a lemon to the mayonnaise.
Whisk until smooth.
Add the dressing to the large bowl and mix well.
Serve immediately, or chill and serve later.
This ginger carrot salad is an easy way to include raw ginger in your diet.
Give ginger water and this healthy ginger carrot salad recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the recipes and videos. If you like the recipe, click a button or two below and share it with your friends and family on social media, I appreciate it! –Chef Buck
White bean dip is super versatile, and this easy dip recipe can be used in a variety of dishes. Bean dip makes a handy spread for a crostini or sandwich, a healthy dip for chips or vegetables, or as a bean puree to serve as a dinner side for meat, fish, or vegetarian meals.
Bean Dip Recipe Ingredients
2 15oz cans of WHITE BEANS (rinsed and drained) 16 oz MUSHROOMS (chopped) 5-10 cloves GARLIC (chopped) ½ cup ROMANO CHEESE (I like to use freshly grated Romano, Parmesan, or Asiago cheeses) 1 medium to large size LEMON, juice and zest ½ tsp RED PEPPER FLAKES (or use fresh peppers) 3-4 Tbsp WORCESTERSHIRE SAUCE SALT and PEPPER to taste 2-3 Tbsp of dark, rich OLIVE OIL Garnish dip with tomato, olives, capers, fresh herbs, etc.
Add mushrooms and Worcestershire sauce for a bean dip recipe twist.
How To Make a Bean Dip Recipe
I like to use canned beans. You can use your favorite beans, or a mixture of bean types. I prefer white beans for this recipe, like Navy or Cannellini.
Heat oil in a pot on medium heat for sauteing.
Add in the chopped garlic and red pepper flakes; stir the garlic for a few minutes until it begins to color.
Add in a bit of black pepper, and the chopped mushrooms, and continue sauteing.
Add the Worcestershire sauce.
Continue cooking for 3 or 4 minutes; the mushrooms will cook down quite quickly.
Add in the beans and maybe ½ cup of water or broth. Be conservative when adding liquid; the finished bean dip will be best thicker, rather than thinner.
Raise the heat to medium high, cover, and simmer beans for about 5 minutes.
Uncover, reduce the heat, and continue simmering until the liquid has cooked down and the bean mix thickens.
Turn off the burner.
Stir in the cheese until it melts into the beans. Use freshly grated cheese for best results.
Add the zest and juice of one medium to large lemon, and 2-3 Tbsp of dark olive oil.
Mix into the beans and cheese.
Transfer to a blender or food processor and blend until the bean dip is smooth, or use a hand mixer and blend dip in the cooking pot. Check current prices for Hand Blenders at Amazon.
Give it a taste test and adjust seasoning as needed.
Set dip aside to cool a bit.
White bean puree makes an excellent bean dip or spread.
This bean dip can be served warm or cold, although it’s especially tasty warm. Use it as a dip for chips or sliced veggies; it pairs particularly well with thick tortilla chips. Use this bean dip as a sandwich spread instead of mayonnaise, or as a crostini topping. White bean dip will pair nicely as a puree for fish or meat entrees. Great as a party or dinner appetizer or just as a movie watching snack.
Give this easy bean dip recipe a try and let me know what you think, and bon appétit!
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.
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.
This zucchini noodles and marinara sauce recipe is super simple to cook. The marinara sauce will pair great with any pasta, even a gluten free faux zucchini pasta, which is really just raw zucchini cut into noodles, but your taste buds will trick your brain into believing otherwise. Thin sliced ribbons of zucchini will act just like egg noodles, except when it comes to racking up the calories.
What You Need To Make Zucchini Noodles with Marinara Sauce
2-3 ZUCCHINI 1 lb ground SAUSAGE 1 ONION crazy amount of GARLIC ½ GREEN BELL PEPPER 1 15 oz can DICED TOMATO 1 15 oz can TOMATO SAUCE 2-3 tsp ITALIAN SEASONING RED PEPPER FLAKES (to taste) ½ up PARSLEY (chopped, optional) SALT and PEPPER (to taste) OIL for sauteing
Add thin sliced raw zucchini to hot marinara for a great gluten free faux pasta
How To Make Marinara Sauce with Zucchini Noodles
In a large skillet, heat oil on medium heat.
When pan is hot, add sausage. Sometimes I’ll shape sausage into meatballs before adding to the skillet and other times I’ll just divide the sausage once it’s in the pan; whatever works for you is the right way.
Brown the sausage for a few minutes and then add the onion, garlic, and peppers.
Continue sauteing for 3-4 minutes.
Add herbs and salt and pepper to taste.
Add canned tomato and about ½ can of water.
Mix well and bring the skillet up to a bubble.
Reduce to a low simmer and cook 20-30 minutes. Add water as desired.
While sauce simmers, wash and peel 2-3 zucchini into thin noodles. I find a simple vegetable peeler to be the easiest method for slicing zucchini into thin, egg noodle like strips.
After sauce simmers, adjust seasoning as desired and stir in the chopped parsley. The parsley is optional, but adds a great color to the sauce, especially if you’re serving the marinara sauce over traditional noodles.
Remove the skillet from the heat and stir sliced zucchini noodles into the marinara sauce.
The thin zucchini will readily heat through in the hot marinara sauce and no more cooking is required.
Serve immediately (and top with Parmesan cheese if you like!)
raw ribbons of zucchini make a perfect pasta substutute
Give this very tasty marinara sauce with zucchini noodles recipe a try and let me know what you think, and bon appétit!
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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This stuffed mushrooms recipe makes a great appetizer and party dish. Stuffed mushrooms are often filled with freshly grated Parmesan, garlic, and herbs, but it’s a super versatile recipe…so experiment with your favorite flavors; I personally like a blue cheese and hot sauce combo thrown into the filling.
What You Need for This Stuffed Mushrooms Recipe
12-15 MUSHROOMS ½ cup PANKO BREADCRUMBS 1-2 TBSP BUTTER some OLIVE OIL filling mixture like… ½ cup PARMESAN CHEESE ½ cup BLUE CHEESE 4-6 cloves GARLIC (finely chopped) ½ cup PARSLEY (chopped) ½ cup CASHEWS (chopped) some HOT SAUCE SALT and PEPPER (to taste) …but fillings are optional
This stuffed mushrooms recipe makes a great appetizer and party dish
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 Make Stuffed Mushrooms
Buy whole mushrooms that are uniform in size; I buy mushrooms that are not already pre-packaged, so I can select the best. Choose mushrooms that are firm and dry and store in the fridge in a paper sack until you are ready to use them. Before using, clean mushrooms with a damp towel. Remove the stems and use a knife or spoon to open the mushroom center and create more room for the stuffing. Take your time preparing the mushroom caps to avoid splitting them. I often set aside some of the stems to use in other recipes, while reserving some to chop and mix with the stuffing. Coat the mushroom caps lightly with olive oil and set aside. In a bowl, combine some of the chopped stems and whatever fillings you desire. I often use an egg, minced garlic, freshly grated Parmesan, and fresh chopped parsley with my filling, butthe variations are endless. Blue cheese is fantastic in stuffed mushrooms. For added crunchiness, nuts are a great idea. I find that chopped cashews work very well. I’ll often add ingredients to the stuffing mix as I stuff the mushrooms, which makes for a nice variety of flavors. Spoon the filling into the mushroom cap. In a skillet, melt butter and add panko breadcrumbs. The breadcrumbs will soak up the butter and flavor. Top stuffed mushrooms with panko breadcrumbs and place on a rack over a baking sheet. Place stuffed mushrooms in an oven pre-heated to 375 degrees F. and bake for approximately 30 minutes or until the breadcrumb topping is nicely toasted. Serve warm.
Tips for Best Stuffed Mushrooms
Bake the mushrooms on a rack! This will dry them out more and make them less mushy!
Breadcrumb topping and nuts are optional, but they both add nice texture and crunch.
Set aside some mushroom stems for another recipe and make room for more non-mushroomy filling.
Start with a simple filling and then add other ingredients as you stuff the mushrooms for more variety.
Give this stuffed mushrooms recipe a try, and let me know what you think, and bon appétit!
Thanks for checking out this quinoa 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.
How to make a pupusas recipe. This pupusas recipe is a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling; that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.
What You Need To Make This Easy Pupusas Recipe
2 cups CORN FLOUR about 1½ cups WATER SALT and PEPPER to taste 1 tsp TURMERIC (optional) here are some filling ideas…use any combo, and substitute what you like: leftover MEATS (minced) REFRIED BEANS CHEESE (grated) pickled PEPPERS (like green chili or jalapeno)
Pupusas …inspired by a traditional Salvadorean recipe.
How To Make Pupusas
First thing, mix up your pupusa filling…this will allow time for the flavors to interact. You can simply use cheese and peppers, but adding a little refried beans and leftover meat into the mixture can turn your pupusas into a filling meal. I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken will do, just be sure to use meat that is already cooked through; it’s a great way to use leftovers. Combine the filling ingredients together in a bowl. Mix well and set aside. In another bowl, add corn flour (Maseca is a populer brand in the USA, but any corn flour will do). Add in salt and pepper and turmeric. Turmeric is not a traditional pupusa ingredient, but I find it adds a great color. Mix dry ingredients together. Add in warm tap water and mix into a dough …it mixes quite easily; Use your hands to mix…this will give you a better sense of the dough consistency. Mix until the dough is “doughy” and pliable–not too dry and not too wet–add additional water or flour until reaches this consistency. Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc. Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges of the dough, sealing the filling inside a doughy ball. Pinch off any excess dough from the top and return it to the bowl. Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly, it’s no big deal. You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely perfect pupusa…but why work that hard? I like my pupusas to have a thin tortilla skin. I like them to leak a little bit…I like the taste of the toasted cheese on the edges. But that’s just me…follow your heart; but believe me, if your pupusas aren’t perfect, they’ll taste just as good, or better. Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas about three minutes on each side. And that’s it. Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.
Give this pupusas recipe a try and let me know what you think, and bon appétit!
Ingredients For Curtido …pickled slaw topping for pupusas recipe
half a small CABBAGE (chopped) 2 CARROTS (shredded) 1 white ONION (sliced) 1 JALAPENO (thinly sliced) 1 Tbsp dried OREGANO SALT and PEPPER to taste mild VINEGAR (I like to use a rice or malt vinegar)
How to Make Curtido
Bring a pot of salted water to a boil; boil enough water to cover the veggies. Once water is boiling, turn off and then add the veggies to the pot. Add oregano and pepper. Let soak for 3 minutes. Drain the veggies from the pot, but reserve some of the water. Put the strained veggies into a jar; ideally, use a size jar that will be completely filled. Press the veggies into the jar until it is crammed full. Add reserved water until the veggies are slightly more than halfway covered, then add vinegar until the veggies are completely covered. Allow to cool, and then cover jar with a lid and refrigerate. The more ahead of time you make this, the more flavorful it will be. It’s a simple and tasty topping or side for pupusas or sandwiches.
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.
Thanks for checking out this pupusas recipe. If you like what you see, share it with your friends and family on social media, I appreciate it! –Chef Buck
Try a delicious, crispy onion rings recipe. Can a baked onion ring be as good as a fried onion ring? Yep. You just need to batter the onions and bake them to onion ring perfection. Onion rings cooked in the oven can be quite crispy and flavorful, and these baked onion rings will still be considerably less mess and fuss than a fried onion rings recipe –and a much healthier recipe as well.
What You Need To Make This Baked Onion Rings Recipe
1 large ONION 2 EGGS ½ cup ALL PURPOSE FLOUR (plus flour for coating onions in bag) 2 Tbsp melted BUTTER ½ cup HALF N HALF or BUTTERMILK 1½ cups PANKO BREADCRUMBS 2 Tbsp CORNMEAL 1 tsp CURRY POWDER 1 tsp PAPRIKA 1 tsp GARLIC POWDER 1 tsp ITALIAN SEASONING 1 tsp CHILI POWDER 1-2 tsp SALT (to taste)
The best onion ring recipe baked in the oven.
How To Make Crispy Onion Rings Baked in the Oven
I like to use a yellow onion when making onion rings. I find a baseball-sized onion serves two people, and makes a great side dish for any burger or sandwich.
Slice each end of the onion off and then remove the skin. Cut the onion into slices about ½” thick and then separate the onion into rings –use even the center and smallest rings! Place the separated onion rings into a ziplock bag with about 2 Tbsp of flour. Seal the bag with plenty of air inside to give the onion room to move freely. Now shake the bag until the onion slices are well coated in dry flour and set the bag aside.
In a bowl, Combine the bread crumbs, cornmeal, and seasonings. Mix well and set aside.
In another bowl, break two eggs and whisk. Whisk in the milk and melted butter. Whisk in about ½ cup of flour. The batter should end up being similar to a thin pancake batter.
Now you’re ready to batter your onion rings
Arrange rings on a baking sheet or pan. Use a fork –or chopsticks!– to handle the onions during the battering process…it will be less messy.
Take each onion ring coated in dry flour and dip it into the pancakey batter. Remove from the batter and let excess batter drip off, then drop into the breadcrumb mix and coat the onion completely.
Carefully, without knocking off the batter, place the battered onion ring onto the baking sheet. Arrange the rings so they are not touching…you can place the smaller rings inside larger rings. If you need an oven-safe pan, you can check here for current prices for baking sheets on Amazon.
Bake onion rings in an oven pre-heated to 400 degrees Fahrenheit, about 20 minutes, turning the onions once about halfway through the cooking process. And that’s it.
Give this onion ring recipe a try and let me know what you think, and bon appétit!
Make spicy chicken wings at home and serve with creamy ranch or blue cheese dressing
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We hope you love this onion rings 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!
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It’s super easy to make a healthy Greek tzatziki sauce recipe. It’s fairly quick to prepare tzatziki sauce, but it takes a little time to reach it’s full flavor potential, so make it a few hours ahead of time before serving. Tzatziki is a mild cucumber yogurt dressing that pairs very well with spicy falafel or lamb. The sauce can be used as a dressing or dip, especially for stuffed pitas, pita chips, or fresh veggies.
Ingredients You’ll Need for Tzatziki Sauce Recipe:
2 cups GREEK YOGURT 2 cups fresh CUCUMBER 3-4 cloves GARLIC (finely chopped) 1 small LEMON zest and juice or substitute 1-2 Tbsp WHITE WINE VINEGAR ½ cup (or more) chopped HERBS …like dill, mint, or parsley 1-2 Tbsp OLIVE OIL SALT and PEPPER (to taste) Greek Tzatziki Sauce, a cucumber yogurt dressing
How To Make a Greek Tzatziki Sauce Recipe:
I prefer using English cucumbers (also called hothouse cucumbers), or using smaller, japanese cucumbers. These cucumber types have a lot of flavor, are less watery, and the skin is thin enough to be eaten and enjoyed (although I generally peel them when making tzatziki). When making a tzatziki sauce, start by preparing the cucumber; this will give the cucumber time to drain while you prepare the rest of the sauce ingredients. Peel your cucumber and grate with a hand grater, or use a food processor if you enjoy cleaning appliances. Chop the cucumber into smaller pieces, if desired, but don’t over-process, since chunks of cucumber make a tzatziki quite nice. Place the grated cucumber into a strainer over a bowl to allow the cucumber to drain. Mix a bit of salt to help draw out the water. Set bowl aside and prep the other ingredients. Into a mixing bowl, add Greek yogurt, minced garlic, lemon zest and juice, and fresh chopped herbs. If you don’t have a lemon on hand, substitute a mild rice or wine vinegar. Mix ingredients well. Return to the cucumber. Quite a bit of water will have drained into the straining bowl. Use a spatula or spoon to press out more water, and then add the strained cucumber to the yogurt mixture. Mix well, and add additional salt and pepper to taste. Cover and place in the fridge for at least 2+ hours before serving; this will give the flavors time to maximize. Serve as a dip or dressing/sauce. it’s great with pita chips or fresh sliced veggies; or serve with spicy lamb–especially as a sauce in stuffed pitas, or as a condiment on lamb burgers. Or as a dressing for a fresh salad. Greek tzatziki is healthy, versatile, and an easy recipe worth giving a go. Give this Greek tzatziki sauce recipe try and let me know what you think, and bon appétit! For another Greek inspired dish, check out this Hummus Recipe
Try this fantastic asparagus curry recipe. Plain and simple asparagus tastes great, but jazzing it up with a little curry is an excellent idea. Asparagus is healthy and delicious and quick to prepare. If you’re a fan of Indian cooking, then this curry recipe will be a real treat, and if you’re new to Indian style recipes, then this dish will be a great introduction. And this curry cooks up fast, so making it part of preparing an Indian meal at home is a smart idea.
When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking.
Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking.
Heat oil on medium heat in a skillet.
When oil is hot, add cumin and fennel seeds and stir for 20-30 seconds–not long at all.
Add garlic, ginger, and onion and stir skillet.
Let simmer about 2 minutes, lower heat if necessary.
Stir in curry powder and cook for another minute.
Add sliced cherry tomatoes and salt to taste.
Continue simmering about 2 minutes, and then add 1 cup of water.
Raise the temperature and bring the skillet to a bubble.
Add asparagus and reduce the temperature back to medium heat.
Simmer uncovered for another 3-4 minutes, or until the asparagus is done to your liking–it won’t take long!
Thanks for checking out the asparagus recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Cook a healthy creamed kale recipe that is not only incredibly tasty, but super simple to make. Although there are few ingredients to this kale dish, it’s super flavorful and makes a great side dish or a complete healthy meal when served over rice or quinoa.
Ingredients for Coconut Creamed Kale Recipe
1 big bunch KALE 15 oz canned COCONUT MILK ½ cup ONION (chopped) 5-9 cloves GARLIC (chopped) 1 JALAPENO (optional, chopped) SALT and PEPPER (to taste) OIL for cooking serve over rice or quinoa, and top with crushed peanuts
Buy fresh kale that is firm and crisp and free off blemishes and discoloration. Avoid kale that is soft and wilted.
How to Cook Coconut Creamed Kale Recipe
Buy Kale that is crisp and firm, not sad and wilted. Wash and drain the kale and separate the leaves from the stem. We’ll only be using the leaves for this recipe. (If you can figure out something tasty to do with the stems, please let me know!) Chop kale into a manageable sizes. Heat a little oil in a large skillet or pot and saute the onion, garlic, and peppers for 2-3 minutes. Add in the coconut milk and bring to a simmer. Check current prices for canned coconut milk on Amazon. Add in the chopped kale, cover and let the kale steam and wilt for a couple of minutes. Stir the pot and mix ingredients well. Bring to a simmer, cover, and let cook to desired consistency…simmering about 5 minutes is good for me…the kale is cooked down, but still has a nice texture. Remove the pot from the stove and serve. This dish makes a great side, or a healthy entree when served over rice or quinoa. If desired, top with crushed peanuts for added texture and flavor.
This Creamed Kale recipe is a simple and quick dish to prepare –and a very healthy choice!
Give this creamed kale recipe a try and let me know what you think, and take a look at more Chef Buck Kale Recipes.
Tips for Using Raw Kale
Thanks for checking out our creamed kale recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
We appreciate you watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.
How to cook Spaghetti Squash
This is a basic spaghetti squash recipe : Slice squash into halves. Place cut sides down in shallow water in a roasting pan. Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash. The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.
When cooked spaghetti squash pulls apart into “noodley strings”
Here’s one of my favorite spaghetti squash recipes —
Mediterranean Spaghetti Squash Recipe
This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!
Spaghetti Squash Recipe Ingredients:
1 medium SPAGHETTI SQUASH
1 Tbsp OLIVE OIL
1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
1 tsp OREGANO
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste
How to Make this Spaghetti Squash Recipe
Preheat oven to 350.
Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes
Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
Give this spaghetti squash recipe a try and let me know what you think, and…
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!
Thanks for checking out our Southwestern quinoa salad recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Thanks for watching our cooking videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Mediterranean quinoa salad is easy to make, tastes great, and is a healthy choice for a better diet. This quinoa recipe is a perfect entree or side dish, either hot or cold. Quinoa cooks up similar to rice, in fact, you can substitute quinoa for rice in most recipes, so give quinoa a try.
Mediterranean Quinoa Salad Recipe Ingredients :
1 cup QUINOA 2 cups packed SPINACH 10-15 CHERRY TOMATOES (sliced in halves) 3 cloves chopped GARLIC ½-1 cup FETA cheese ¼ cup fresh BASIL 1 med chopped ONION 1 Tbsp OLIVE OIL for sautéing the onion 1-2 Tbsp mild VINEGAR SALT and PEPPER to taste 1 tsp dried HERBS (thyme, basil, oregano, etc.)
Mediterranean Quinoa makes a great entrée or side dish.
How to Make Mediterranean Quinoa :
Bring 2 cups of salted water to a boil. Add 1 cup of quinoa (at this time also add any dried herbs). Cover and let simmer 15 minutes, until the water is absorbed. While the quinoa cooks, sauté the onions and garlic. Once quinoa is cooked, remove from the heat and while the quinoa is still hot, stir in the spinach and basil until wilted, then add the onion and garlic. Let Quinoa cool about 10 minutes, and then stir in the cherry tomatoes, vinegar, feta cheese, and extra salt and pepper as desired. Serve warm or cold, it’s tasty either way. Give this Mediterranean quinoa salad recipe a try and let me know what you think, and bon appétit!
Sometimes quinoa is pricey, but by shopping around, you can often find a better deal. See current prices for quinoa on Amazon. I like to buy quinoa in the bulk bins, or sometimes you can find a good deal on quinoa in the rice section. Quinoa in the “health” or “natural foods” section is often over-priced, so definitely look around for the better deal, because it’s out there!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
And for another more easy quinoa dishes, check out my quinoa recipe playlist on the Chef Buck Youtube Channel.
Thanks for checking out this Mediterranean quinoa recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
We appreciate you watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
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
Pajeon is a Korean-style green onion pancake recipe. It is a savory, delicious pancake that can be prepared quick and easy. I’m using rice flour in this video, so it’s actually a gluten-free pancake recipe, but using all-purpose wheat flour is fine. You can use either chives or scallions for this recipe (or both).
What You Need To Make Pajeon
1 bunch GREEN ONIONS 1 EGG ¼ cup RED BELL PEPPER HOT PEPPER (optional) ½ cup FLOUR ½ cup WATER 2-3 Tbsp OIL for cooking SALT and PEPPER (to taste) sauce: ¼ cup RICE VINEGAR ¼ cup SOY SAUCE CHILI-GARLIC SAUCE (to taste, optional)
Combine flour and cold water and mix well, the batter should be thin.
Chop slender green onions into approx. 1 inch pieces and add into batter (thicker onions should be sliced lengthwise first).
Add red bell pepper and any hot pepper (optional) to batter and combine all until ingredients are well coated.
Heat oil in a non-stick skillet on medium high. Adjust temperature as needed through out cooking, but make sure the oil is hot before adding the batter.
Add batter to hot skillet and shape into a pancake shape. Make 1 big pancake, or 2 smaller pancakes; this recipe can serve 1 to 2 people, although I generally eat it all, since it’s quick and easy to prepare, and I often make it when I’m just cooking for myself.
Add salt and pepper to taste (remember that the sauce will have have soy sauce)
After 3 minutes, pour a beaten egg over the pancake top.
Cook until the cake is golden brown on bottom, about 4-6 minutes.
Turn the cake (or flip it–but with confidence!) and cook the eggy side for about 2 more minutes. And that’s it! Serve hot with a dipping sauce.
Dipping Sauce
Combine equal parts rice vinegar and soy sauce and mix well. Adding a little chili-garlic sauce is a nice touch, and and will provide a nice bite. For a sweeter sauce, add a little hoisin or plum sauce, or just 1-2 tsp sugar.
A Korean style green onion pancake can be made quick and easy.
Give this pajeon green onion pancake recipe a try and let me know what you think, and bon appétit.
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You can make the best cauliflower pizza crust recipe that will not fall apart after baking. Slice it, hold it, eat it–it keeps its shape–and it actually tastes like pizza! This cauliflower crust pizza is gluten free, healthier than bread dough, and definitely worth trying. And this recipe freezes well too so why not make 2 crusts?
All You Need To Make a Cauliflower Crust Pizza
2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet PIZZA SAUCE, your choice [see below for an easy, delicious tomato-based pizza sauce recipe] PIZZA TOPPINGS, your choice
The best and easiest cauliflower crust pizza recipe. This cauliflower crust is delicious, holds its shape, and will not fall apart.
How To Cook A Cauliflower Crust Pizza Recipe
Cut And Dry Out The Fresh Cauliflower:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet. Don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat. It won’t dry completely, but the dryer, the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
Prepare and Cook the Naked Crust:
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Add Your Favorite Pizza Toppings and Finish Cooking:
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.
Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color.
Tips For Making A Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets.
Don’t allow overly large pieces of cauliflower into the “dough” — keep the vegetable pieces reasonably uniform.
The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
This cauliflower crust is healthier than a bread dough, with more nutrition and less empty calories.
Is A Cauliflower Pizza Crust Healthy ? …well
It provides more nutrition.
It adds less empty calories.
It’s gluten-free.
And it works. It’s a great alternative to a bready pizza crust that will satisfy your pizza needs.
Any pizza sauce will work with a cauliflower crust pizza, so use your favorite, but homemade is always best!
How to Make an easy Homemade Pizza Sauce
A good pizza needs a good sauce. It’s easy to make a simple pizza sauce at home that will suit your tastes exactly.
The key to a great homemade pizza sauce is making it at least a day in advance. Keep a jar of sauce in your fridge. You can use it on pizzas, but also on sandwiches, as a dip, or part of a marinara sauce for any Italian inspired dish.
You’ll need: 1 15oz can of TOMATO SAUCE dried THYME dried OREGANO dried BASIL GARLIC POWDER or fresh chopped GARLIC SALT and PEPPER and for a little kick, add a little fresh or dried HOT PEPPER
Are There Other Ways To Use A Cauliflower Pizza Crust?
For a tasty twist on this pizza crust variation, try using it as a Cauliflower Crust Burrito. Seriously, a burrito has tons of flavor, so it’s a great way to use this kind of recipe.
This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.
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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.
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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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This is a terrific baked tomatoes recipe. I love tomatoes roasted and topped with garlic, bread crumbs, and butter, but I think this toasted walnut, basil, and cheese topping has it beat. These roasted plum tomatoes make an awesome vegetarian dish with more than enough substance to satisfy even the most carnivorous craving.
Baked Tomatoes Recipe Ingredients:
4 PLUM TOMATOES (roma is a type of plum tomato) ½ cup toasted WALNUTS ½ cup fresh BASIL ½ cup ROMANO CHEESE (or sub Parmesan cheese) 2-3 cloves GARLIC some OLIVE OIL, dude SALT and PEPPER (to taste)
Slice off the bottom of the tomatoes so they sit flat on the baking sheet.
Baked Tomato Recipe Directions:
Slice tomatoes lengthwise in half, and then slice a sliver off of the rounded backside so that the tomatoes rest flat.
Using a fork, tenderize the tops of the tomato halves, but do not poke the fork all the way through. Arrange tomatoes on a baking sheet.
Season tomato tops with salt and pepper, and then coat the tomato tops lightly with olive oil. Bake in an oven preheated at 500 degrees Fahrenheit for 10-15 minutes, or until the edges of the tomatoes begin to brown.
While the tomatoes bake, place chopped basil, toasted walnuts, shredded cheese, fresh ground pepper, and garlic in a food processor and pulse conservatively until the topping ingredients resemble tabouli. Check current prices for food processors on amazon.
Use about equal parts of toasted walnut, cheese, and basil…and garlic to taste.
Remove tomatoes from the oven. Add any oil and juices on the baking sheet into the blended basil/walnut/cheese topping. Also add ½ to 1 tsp olive oil if desired. Mix ingredients and then mound the topping evenly over each tomato.
Return tomatoes to the oven and continue baking at 500 degrees F for another 5 minutes.
After 5 minutes, turn oven to broil and let tomatoes broil 1-2 minutes longer, or until tops have browned; watch them closely!
And that’s it. Let them cool for a few minutes and serve. It’s a great appetizer, side, or can even be the main course of a vegetarian meal. The blended topping has a terrific, meaty texture. The baked tomatoes are quite filling, and delicious. I hope you like it!
This baked tomato recipe is beyond delicious…definitely give it a try!
Definitely give this Baked Tomatoes Recipe a try and let me know what you think, and bon appétit!
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Give this easy Egg Bake Recipe a try. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it’s delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it’s a great recipe for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.
Egg Bake Recipe Ingredients:
10 EGGS 1 cup MILK 1 cup GREEN ONION chopped 3-5 cloves GARLIC finely chopped 1-2 cups shredded CHEESE …I like gruyere and monterey jack best 1 cup MUSHROOMS sliced ½ cup BELL PEPPERS chopped ½ cup ARTICHOKE HEARTS chopped ½ cup TOMATOES HOT PEPPERS chopped, to taste SALT and PEPPER to taste OIL for cooking add CILANTRO, PARSLEY, or any chopped HERBS you like!
Egg Bake Recipe Directions:
My favorite part of this dish is the leftovers. It’s great cold for a tasty and nutritious breakfast on the go, so make a batch at the beginning of your week, and you’ll have a quick snack whenever you like.
Step 1: Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients, because it’s the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired.
use lots of fresh veggies –and ham or cooked sausage if you’re feeling carnivorous.
Step 2: In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.
Step 4: Line the bottom of the dish with freshly shredded cheese. I like gruyere and monterey jack the best, but use your favorite cheese.
layer a lightly greased baking dish with cheese
Step 5: Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.
spread sauteed veggies evenly over cheesy bottom.
Step 6: Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.
Completely cover dish with egg mix.
Step 7: Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired. Remove from the oven and allow the egg bake to rest 10 minutes before slicing.
Serve hot or cold, and make a bunch, because the leftovers are twice as good!
This dish makes a terrific breakfast for a family gathering, it’s awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.
Give this easy egg bake recipe a try and let me know what you think…and bon appétit!
Huevos Rancheros is a flavorful, classic mexican dish…delicious!
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 easy, semi-healthy broccoli and cauliflower gratin recipe. A gratin is typically a bready-cheesy-toasty topping, and it’s a great way to jazz up broccoli and cauliflower. Just broccoli cheese is nice, but adding cauliflower kinda smooths out the taste. This is a cheesy dish without being overly cheesy, and not overcooking the vegetables will add awesome texture.
2 cups BROCCOLI FLORETS 2 cups CAULIFLOWER FLORETS 1 cups MONTEREY JACK (shredded) ½ cup ROMANO or PARMESAN cheese (shredded) ½ cup GREEK YOGURT 3-5 cloves GARLIC (finely chopped) 1 cup PANKO BREADCRUMBS 2 Tbsp BUTTER SALT and PEPPER to taste
Mix panko bread crumbs with garlic and butter for a tasty gratin topping.
Grate the cheese. I like the Monterey Jack and Romano cheese combo, but any kind of cheese or cheeses will do, so use your favorite. In a small bowl, combine the cheese and yogurt, and add salt and pepper to taste. Mix well.
Trim fresh broccoli and cauliflower into similar sized florets so they will cook evenly.
In a small skillet, melt butter and saute garlic for about 1 minute. Stir bread crumbs into the garlic and butter; I like panko bread crumbs for gratins. The bread crumbs will soak up the butter. Mix well and set aside.
Steam veggies on the stove top in a steaming basket, or just add ½ inch of water to the bottom of a pan and steam. 4 to 6 minutes of steaming is generally what I like; veggies with a bit or crunch are more vibrant, soggy veggies are sad.
Add salt and pepper. Top the veggies with the cheese and yogurt topping, then top the dish with the garlic and butter bread crumbs.
Bake in an oven preheated to 450 degrees Fahrenheit. Bake until the breadcrumb topping is toasted. This will only take a few minutes, so watch the dish closely.
That’s it. Serve hot, dude. Give this Broccoli Cheese Cauliflower Gratin a try and let me know what you think, and bon appétit!
This baked tomato recipe is beyond delicious…definitely give it a try!
Thanks for Watching our Broccoli Cheese Gratin
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 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
Here’s a simple, no-frills coleslaw recipe, which means it’s delicious, because nothing tastes great like a classic coleslaw, especially if you’re pairing it with catfish or fried chicken. Coleslaw can also be used as a sandwich topping, perfect for burgers, or anything BBQ.
Coleslaw Recipe Ingredients:
1 sm. CABBAGE (shredded) 3 med. CARROTS (shredded) ¼ cup ONION (minced…or chopped if using green onion) 1 cup MAYONNAISE 1-2 Tbsp fancy MUSTARD 2-3 Tbsp LEMON JUICE (or vinegar) LEMON ZEST (if using fresh lemon, why not!) 1 Tbsp CELERY SEED check current celery seed price on Amazon 1 tsp SALT (or to taste, man) 1 tsp BLACK PEPPER
Catfish tastes best with tartar sauce (and coleslaw!)
Coleslaw Recipe Directions:
Shred the cabbage and carrot and combine in a large bowl. Sometimes, for a more rustic coleslaw, I’ll chop the cabbage with a knife for chunkier pieces, like in this slaw video, but that’s a different kinda dish, and not what I think of when I want a basic coleslaw to pair with traditional southern-style dishes. Add onion to the bowl. I’m using about 3 chopped green onions, but use any kinda onion you like. For the dressing, combine the rest of the ingredients in a smaller bowl and mix until smooth and creamy.
classic coleslaw recipe
I like using fresh lemon juice and zest, but use vinegar if you prefer; I like a mild rice vinegar with coleslaw. My measurements for salt and pepper are only suggestions, so definitely adjust to taste. And don’t use plain-Jane yellow mustard, spring for a fancy dijon or grey poupon! Combine the dressing with the cabbage, carrot, and onion and toss well. And that’s it. Coleslaw is a must-have for fried catfish or chicken. Gotta have it with ribs! And coleslaw makes an excellent sandwich topping, too; add to hamburgers, sloppyjoes, or any kind of BBQ sandwich.
Crunchy coleslaw or noodle salad? What sounds tastier?
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. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out our coleslaw 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.
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!
. I might get one if I see it in the thrift store, and I’m feeling a bit richy-rich.
