Best Butter Pecan Cookie Recipe

Thanks for watching/listening to our Cookie/Travel podcast. This butter pecan cookie recipe is great. If you enjoy Pecan Sandies, then you are going to love these cookies. I go a little heavy on the pecans with ¾ cup, and I think you can easily get away with only using a ½ cup of pecans, but don’t adjust the recipe too much, cause it’s pretty perfect, I think. In the video, I say to bake the cookies at for 20 minutes when I REALLY MEAN 15 MINUTES! They come out okay at 20 minutes, but 15 minutes is sooooo much better. The cookies actually look better after 20 minutes, but they are overdone, and taste much better at 15 minutes, before the tops of the cookies start to brown.

Butter Pecan Cookie Ingredients

1 cup all purpose FLOUR
½ cup salted BUTTER
¼ cup SUGAR
¾ cup toasted chopped PECANS
1 tsp VANILLA EXTRACT
⅛ tsp of SALT

This recipe makes a dozen cookies. Check current prices for Parchment Paper on amazon.

How to Make Butter Pecan Cookies

  • First put your butter out and allow it to soften.
  • Toast up your chopped pecan pieces. I bake the pecans at 350˚F for 5-10 minutes. Keep an eye on your pecans! There’s no reason to over toast them, and you don’t want to risk burning expensive pecans! Toast the pecans in advance so that they have time to cool before you fold them into the cookie dough.
  • Once your butter is soft, give it a nice whisk with a…whisk.
  • Then whisk in the sugar, and then whisk in the salt and vanilla extract, as well.
  • Add in the flour, then get a spoon or spatula and mix the flour and sugar/butter mixture together. Mix until the dough begins to stick into small clumpy pieces. It’ll seem pretty dry, but that’s how it should look.
  • Add in the toasted pecan pieces and mix everything together well.
  • Now press the dough together into a ball, and then separate the dough into a dozen even sizes.
  • Press each piece of dough into a ball, then flatten into a wheel and shape into a cookie size that is uniform and not too thin around the edges.
  • Space cookies apart on a cookie pan and bake for 15 minutes at 350˚F.
  • After 15 minutes, remove the cookies from the oven and place onto a cooling rack.

Cookie Tip: do not wait for the cookies to brown on top! The cookies will be colored on the bottom, but still look fairly light on top. If you wait for the tops to brown, the cookies will be too dry, I think. CG actually prefers the cookies baked for 20 minutes, but I think it’s too much. If you try this recipe both ways, then let me know what you think.

Are you trying to avoid butter? Well good luck. Maybe this butter-free pecan sandies recipe can help.

pecan sandies

Thanks for Trying Our Butter Pecan Cookie Recipe

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

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

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

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

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Best Sweet Potato Recipe

sweet potato recipe

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

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

sweet potato recipe
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.

For a classic sweet potato dish, try a Candied Sweet Potato Recipe.

Thanks for Watching our Sweet Potato Recipe Video!

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

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

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

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

Share and Enjoy !

Bolón Recipe Green Plantain Breakfast

bolon recipe

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!)

bolon recipe

How to Make Bolon

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

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

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

tigrillo recipe

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

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

Thanks for Watching our Bolon Recipe Video!

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

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

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

Share and Enjoy !

Best Tigrillo Recipe – Green Plantain Breakfast

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

Tigrillo Recipe Ingredients

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

tigrillo recipe

How to Make Tigrillo

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

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

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

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

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

tigrillo recipe

Thanks for Watching our Tigrillo Recipe Video!

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.

Share and Enjoy !

Stir Fried Liver Recipe

stir fried liver recipe

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

Stir Fried Liver Recipe Ingredients

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

stir fried liver recipe

How to Make Stir Fried Liver

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

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

liver recipe
liver recipe with onions

Thanks for Watching our Videos!

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

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

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

Share and Enjoy !

Broiled Jalapeno Poppers With Bacon

broiled jalapeno poppers

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

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

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

What You Need to Make Broiled Jalapeno Poppers with Bacon

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

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

1 oz plain cream cheese or herbed goat cheese

1 oz plain cream cheese, AND

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

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

If you want some meat in your poppers,

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

How To Make Jalapeno Poppers With Bacon

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

Cut bacon slices in thirds, set aside.

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

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

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

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

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

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

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

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

Remove from oven. Allow to cool on paper towels.

broiled jalapeno poppers

Additional Tips When Making Jalapeno Poppers

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

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

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

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

jalapeno poppers

Thanks for Watching our Videos!

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

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.

Share and Enjoy !

Charcuterie Ideas

charcuterie ideas

Need charcuterie ideas? The most important aspect of a charcuterie board – include foods that YOU want to eat, perhaps trying one or two new things! The options are endless. Sometimes, Chef Buck and I think we want a charcuterie plate but end up just getting out some veggies and hummus, or just some nuts, or just some cheese.  Since we often make meals for just the two of us, a charcuterie collection is our starting point but we let our mood ultimately guide us.

Chef Buck and I have been on the search for the perfect non-gluten snacks to go with a glass of wine. And well, we are generally eaters rather than mere nibblers, so we often are looking for more than a small block of good chocolate or a bowl of peanuts. A charcuterie plate/board/platter, aka a varied plate of cold cuts and other yummy morsels, is just the ticket!  

Strictly speaking, charcuterie (shar-KOO-ta-REE) is a shop where you can buy cold meats and meat dishes, and the term can also refer to the meat products sold in such a shop. But you can go to a shop, restaurant or someone’s home and a referenced charcuterie board or platter can contain much more than cold cuts. In this blog, we explore some of our favorite charcuterie ideas, and a couple of experimental ingredients.

Charcuterie Ideas – Have A Variety of Textures and Tastes

COLD MEATS. Since charcuterie specifically references cold meats, let’s start there. Yes, you can use cold cuts from your grocery deli, sliced extra thin. We enjoy something with a bit of flavor, so we lean toward varieties of salami. Have you tried any summer sausages? Summer sausages is a general term for fully cooked sausages that do not require refrigeration until after the packaging is opened; they are especially plentiful around the holiday times.    We have tried a couple of the cured meats with no preservatives. However, we found them a bit too dry and chewy, perhaps because we’ve spent decades eating other varieties. You can check prices for fancy charcuterie meats on Amazon.

charcuterie
Simple Charcuterie Plate

PICKLED OR BRINED ITEMS.  Chef Buck’s charcuterie plate is never complete without some olives. He prefers pitted kalamata (black, actually deep purple) olives as well as plump green manzanilla olives stuffed with pimentos or jalapenos. If you feel like really splurging, try some castelvetrano olives. They are also green but have a buttery goodness that are a special treat. Beyond olives, perhaps you’ll want to include a bite of marinated artichokes, pickled cherry peppers, pickled okra or just some plain pickles.

CHEESES. A creamy cheese is one of my favorite additions to our charcuterie plates. We’re always happy with a smoked gouda or creamy havarti. We’ve had successful experiments with creamy cheeses we can easily find in our local grocery store: dill havarti, caramelized onion gouda. But you don’t have to stop with just the creamy cheeses. We’ve added a herbed goat cheese, that had such a gusto of flavor that we didn’t need as much variety on that night’s plate – some veggies and nuts worked. We’ve had some harder cheeses when we’ve picked a white wine that has a particularly strong flavor.

FRESH VEGETABLES and FRUITS. We add fresh veggies and fruits to our charcuterie for some crunch and as the ocassional palate cleanser. And hey, Chef Buck thinks this addition makes the whole plate healthy. Some of our favorite fresh vegetables for a charcuterie plate are red/purple/yellow bell pepper, carrots, radishes, cauliflower florets. We once found a purple daikon at a local farmer’s market – it was a great addition with a burst of color. Grapes are an easy addition to a charcuterie. Perhaps you want some sweeter figs or berries? Or maybe cut up some apples or other seasonal fruit (peaches, pears) and sprinkle them with some lemon juice to slow down the browning process.

DRIED FRUITS. When the wine and fresh fruits are enough to satisfy your sweet tooth, and perhaps your seasonal fruit options are slim, consider adding a couple pieces of dried fruit. Dried apricots, cranberries, even prunes can provide some contrast to your briny/pickled options. Want some fancier options? Add dried figs, mango and/or pineapple.

BREAD, CRACKERS. Bread, breadsticks, crackers – all go well with meats, cheeses and many of your other charcuterie choices. They are a favorite for many people on their charcuterie boards. In college, my roommate and I survived the two weeks before leaving for the holidays, by living on the Hickory Farms gift packages of cocktail bread (fancy, miniature loaves of plain, wheat, rye or pumpernickel), sausage and cheeses, coupled with ridiculously big slathers of mayo.

SPREADS. You can include sweet and savory options. Jars of preserves, jellies or chutney provide a different taste combo with a bite of meat, cheese, bread or cracker. Jalopeno jelly is one of our favorite jellies.  Although we think they are especially messy, honey or syrups also provide different flavor and texture profiles. And for savory options, add some mustard, maybe even some horseradish or wasabi. You can add olives in the form of a tapenade. And yes, you can include some of your favorite dip – it’s YOUR charcuterie after all!

OTHER NON-GLUTEN OPTIONS. Since Chef Buck and I have been eating less bread and crackers, we’ve been exploring some additional non-gluten options for our charcuteries. Nuts are one of our favorite and again, the options are endless – raw, roasted, candied, spicy. Especially when we’re including a red wine, we sneak in a little dark chocolate. We have added pork rinds but found that their dryness just made us eat more of everything else. The same with the yummy ‘all-cheese’ crackers that have appeared in the last few years, usually made of parmesan and/or other hard cheeses.

How expensive can a charcuterie sampling be? Just for an idea of how pricey something like this can be, here’s a link to a fancy charcuterie board on Amazon. I’m not recommending that you buy a charcuterie assortment online or in a restaurant. You can make something like this at home just as fancy for ⅕ the cost.

charcuterie ideas
Use a variety of flavors and textures to create the ideal charcuterie plate.

Don’t Be Afraid to Experiment with Your Charcuterie Ideas

In the video, you can see two of our charcuterie experiments: one quicker (fried fish skins) and one that takes 2+ hours to slowly bake (zucchini chips). As we mention, we’ve been especially interested in non-gluten options.

FRIED FISH SKINS. We buy smoked trout when we want to have a fancy-pants breakfast. It often comes with a skin on one side. Since we enjoy crisping the skin on salmon or trout fillets, Chef Buck was inspired to try crisping just the skin from our smoked trout. As the video shows, it was messy but a big success. Also, it was a great addition to that night’s charcuterie plates.

ZUCCHINI CHIPS.  It wasn’t a typo. It took 2.5 hours to cook a single rack of zucchini chips, from two medium-sized zucchini. Perhaps we need to try dehydrating some? Anyway, although the cooking time is long, the video shows that the process is an easy one.  You just cut, oil and season the chips. Place them in a single layer in a pan and cook them in an oven preheated to 250.

Additional Tips for the Perfect Charcuterie Plate

Take your cheese out 20-30 minutes before you’re going to eat it. You’ve spent the money on some fancy cheese – let the flavors and creaminess come through.

Your charcuterie collection can be unrefrigerated for two hours. You were often spared the bother of cooking anything for your charcuterie plate, but it still needs some respect.

Individual charcuterie plates can make a romantic dinner for two. [Plus, individual plates may give you the opportunity to appear generous by ‘sharing’ some of your portion once you’re full, instead of realizing you’ve only eaten two bites from a single charcuterie plate, while your partner gobbled up everything else on the plate.]

You’ve done the hard work by picking your favorite charcuterie ideas. Now, spend a minute on presentation. Make your plate look inviting. Add some color – everything doesn’t have to be red and yellow.  It doesn’t have to be much extra effort. Instead of your meat and cheese being in a single stack – fan them out just a smidge. Distribute your colors around a bit. And if you want to ‘go all out’, the internet is full of charcuterie presentation pictures (and instructions) to provide inspiration.

Check out some of our other appetizer recipes!

Thanks for Watching our Videos!

Thanks for checking out our blog regarding charcuterie ideas. 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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Puttanesca with Chickpeas

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)

puttanesca with chickpeas

How to Make Puttanesca with Chickpeas

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

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

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

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

Serve with basil and/or protein.

Experiment with your Puttanesca

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

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

Try a different bean!

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

spaghetti carbonara

Thanks for Watching our Videos!

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

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Pretzel Cookies with Bags of Pretzels

pretzel cookies

This week CG and I experimented making pretzel cookies. Bagged pretzels usually have plenty of salt, so there’s no need to add salt to this cookie recipe, in fact, if you’re on a low-salt diet, you’ll probably want to use unsalted butter and unsalted nuts, if you add nuts.

Variations on Pretzel Cookies

I use ground pretzels to make the flour for pretzel cookies, and to make the cookies even more “pretzely”, I also press a decorative pretzel into the top of the cookie before it bakes, but if you don’t feel like grinding pretzels in a blender, you can just use all purpose flour to make the dough, and then press a pretzel into the cookie anyway! It’ll still be a pretzel cookie! And that’s a good idea, too, if you’re sensitive to salt.

We made these cookies using walnuts, peanuts, peanut butter chips, and some with no additives at all. The basic recipe below calls for “½ to 1 cup NUTS” but that’s optional and flexible, so just leave the nuts out or add ½ to 1 cup of whatever you like.

In the video recipe I use an 8×8 dish for baking and you can check the current prices for Pryrex Dishes on Amazon as well as the current price for Parchment Paper.

Ingredients for Basic Pretzel Cookie Recipe

¾ cup BROWN SUGAR
½ cup PRETZEL FLOUR
1 EGG
1 Tbsp BUTTER
½ tsp VANILLA
½ to 1 cup NUTS
PRETZELS topping

pretzel cookies

How to make Pretzel Cookies

  • In a large bowl, add the softened butter, sugar, egg, and vanilla extract, then mix until smooth.
  • Add in the pretzel flour, which is just ground pretzels, or substitute all purpose flour.
  • Fold in the nuts, if desired.
  • Grease the bottom and sides of an 8” X 8” baking dish, OR LINE THE BOTTOM OF THE BAKING DISH WITH PARCHMENT PAPER. Between the two options, I highly recommend going with the parchment paper. The cookies are chewy, and they’re sticky on the bottom, so parchment paper will make getting them out of the pan much easier.
  • Press the cookie dough into the baking dish and spread it out evenly.
  • If you have any extra, nice looking pretzels, press them into the top of the dough before baking. Just be sure to space them evenly so that your baked dough will be easy to cut into cookie shapes.
  • Bake in an oven preheated to 350˚F for about 20 minutes.
  • Remove the dish from the oven and place on a rack to cool.
  • Some cookies are delicious when they’re hot out of the oven, but I think brown sugar cookies taste much better after they have cooled to a caramelly goodness.
  • Once cool, cut the cookies into squares.

For another easy cookie bake, these delicious Shortbread Cookies with Mama Redbuck.

shortbread cookie recipe

Thanks For Watching Our Recipe Videos!

Thanks for checking out our pretzel cookies, 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!

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Cool Carrot Soup for Hot Summer Days

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.

carrot soup

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.
carrot soup

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.

Looking for a sweeter way to use up some carrots? Try our Carrot Muffin Recipe.

carrot muffin recipe

Thanks For Watching Our Recipe Videos!

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.

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German Pancake – Savory Recipe For Any Meal of the Day

A German Pancake, also called a Dutch baby pancake, is easy to learn and can be used with a variety of savory or sweet toppings. This recipe version easily serves 2 people – each person enjoying half a 10”, ½” thick pancake plus toppings. If you’ve never had a German pancake, it’s a delicious cross between an easy-to-make soufflé, and a bowl-shaped crepe. You may know it by another name: a Bismarck, a Dutch Puff, or as a variation of the English Yorkshire pudding.

How To Make a Successful German Pancake

  • Use a cast-iron skillet . In a pinch, you can use some other oven-safe dish like a Pyrex dish, but it’s convenient to have something that can go from the stove to the oven. Cast iron skillets can be pricey, but I use economical Lodge Cast Iron skillets, including the one in the video. You can check current prices for these skillets on Amazon.
  • Make sure your eggs and milk at room temperature  (In a pinch, you can use your microwave to knock the cold off….but don’t overcook either ingredient);
  • Make sure your butter or oil is sizzling hot, but not burnt, when the batter is poured into your pan;
  • You want your batter to be bubbly/frothy before you pour it into your pan with hot oil, AND your oven preheated to 425˚F so that as soon as the batter is poured, it is immediately placed into a hot oven.
  • Do NOT open the oven while the pancake is baking. This is where your oven light comes in handy.

Ingredients for a Savory German Pancake

3 large eggs
½ cup milk [can use non-dairy milk]
½ cup all-purpose flour 
½ tsp salt
½ tsp freshly ground black pepper
[1 tsp fresh herb e.g. thyme, optional ]
3 Tbsp unsalted butter or oil or combo

Sample Pancake Toppings:
8 cherry tomatoes, halved
2 Tbsp garlic, minced
3 kale leaves, stems and leaves chopped separately; stems minced
2 green onions, chopped
2-3 small red and/or yellow bell peppers, chopped
[In the video, we made a heaping amount of topping, using up some refrigerator items e.g. mushrooms.]

Optional Garnishes:
Sprinkle of parmesan cheese
Fresh chopped parsley, or chives, for garnish

German pancake
the same Savory German Pancake Recipe without Mushrooms

Directions for Making a Dutch Baby Pancake

Take eggs and milk out of frig. Room temperature ingredients yield more desired ‘puffiness’; also easier to blend.

Chop toppings. Sauté in 10 in cast-iron skillet. Remove toppings and keep warm. Wipe out skillet. Or use two separate skillets as I do in the video recipe.

Position an oven rack so that your pancake has at least 6 inches of space to rise. We simply remove one rack.

Preheat oven to 425°F. Place your skillet/dish in oven as it warms.

In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in fresh herb – if adding.   Continue to whisk until smooth and fluffy.

If you forgot to heat the pan, you can Heat a 10-in. cast-iron or other ovenproof skillet over medium-high heat.

AFTER pan is heated, remove from oven,  add butter and heat until sizzling, but before it is browned . Watch to make sure butter doesn’t burn.  Pour batter into hot pan. Immediately place into preheated oven.  

Bake until top is puffed and sides are golden brown and crisp, 10-20 minutes, or until desired doneness. For savory dishes, I prefer a cooking time around 10 minutes, but for sweeter, more desert-like German Pancakes, I like to cook the cake for 15-20 minutes. Do not open oven while cooking – use oven light.

Set your table. Doublecheck your toppings.

Remove from oven. Immediately sprinkle with cheese, reserved toppings and garnishes. Serve hot.

Helpful Hints as you Experiment with German Pancakes

This recipe is scalable. The basic pancake ratio: 1 egg to ¼ cup flour, ¼ cup milk. You can add an extra egg to this ratio – like we did for this recipe.

You can also make the batter the night before, to save blending time. Start with all ingredients at room temperature. Refrigerate combined batter. Next morning, let come to room temperature. Beat the batter until light and foamy. Continue with recipe.

Instead of a single oven-proof dish or pan, you can use two 6” pans to make individual pancakes.

German pancake
Savory German Pancake with Mushroom, Kale, and Tomato

Other Savory Topping Combinations to Try

In the video, we packed our pancake with lots of things we found in the frig, that we thought needed to be used. You can be choosier with your German pancake experiments. Here’s some ideas to get your imagination cooking.

  • Chopped asparagus, capers and a squeeze of lemon
  • Cooked bacon or Canadian ham and your favorite cheese
  • Brown some diced portabella mushrooms, ½ onion with a ¼ lb ground turkey, flavored with your favorite seasonings
  • Mushrooms, garlic and Parmesan cheese
  • Roasted tomatoes, garlic, a splash of fresh greens and cheese once it’s finished baking

Potential Ingredients for Making a Sweet German Pancake

Stay tuned for a separate video and blog for making a sweet dutch baby pancake. But, in the meantime, you can experiment with some of these ingredients…

Sweet batter ingredients: ½ tsp vanilla, ¾ Tbsp brown sugar, ¼ tsp citrus zest (orange, lemon), 1 Tbsp minced candied ginger, cinnamon, ginger, cardamom.

Sweet Dutch Baby Pancake Topping Ideas:
Lemon curd and powdered sugar
Fresh berries and powdered sugar or a smidge of maple syrup and mint
Applesauce, yogurt, cinnamon, nuts (sliced almonds, chopped walnuts)
Cream and jam or jelly
Sauté sliced apples, 2 Tbsp brown sugar, 2 Tbsp butter and about quarter cup of brandied cranberries, rum apples or bananas.  For a fancy-pants occasion, flame ¼ cup brandy or rum over the fruit. Or maybe just add sliced toasted almonds or chopped walnuts.

For another delicious breakfast/brunch dish, check out our EGG BREAD RECIPE.

egg bread
Fancy baked eggs to impress friends and family

Thanks For Watching Our Recipe Videos!

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

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.

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Chicken Chasseur Made Easy

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

Ingredients For Easy Chicken Chasseur

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

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

chicken chasseur
Chicken Chasseur with skin-on

How to Make Chicken Chasseur

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

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

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

roast chicken

Thanks For Checking out our Recipes

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

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.

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Peanut Butter Oatmeal Bars

Today I’m toasting oatmeal to create delicious peanut butter oatmeal bars, but I’m cutting the bars into bite-sized bits so they’ll last longer. I like making these oatmeal treats with peanut butter chips, but this recipe is also tasty with chocolate or butterscotch chips.

Ingredients for Peanut Butter Oatmeal Bars

In the youtube recipe video, I halved the ingredients below to make a smaller serving.

3 cups ROLLED OATS
1 cup NUTS
2 cups PEANUT BUTTER CHIPS
1 cup MAPLE SYRUP
½ cup COCONUT OIL
½ cup COCONUT MILK
2 Tbsp BUTTER

peanut butter oatmeal bars

How to Make Peanut Butter Oatmeal Bars

  • Toast the Old Fashioned Rolled Oats in an oven preheated to 300˚F. I toast mine for about 15 minutes, but ovens vary, so keep an eye on the oats as they bake. I like to toast the nuts as well. I prefer slivered almonds for this recipe. You can toast both oats and nuts at the same time, but don’t mix them in the same pan together, because the toasting time may differ, and some of the toasted oats will be blended for flour.
  • After rolled oats have toasted and cooled, place half of the oats into a blender and blend to the consistency of flour.
  • In a mixing bowl, whisk together the Maple Syrup and Coconut Oil. I’ve also added Vanilla Extract to this recipe in the past, and you can if you wish, but I think the flavor gets lost, so I generally skip the vanilla.
  • Into the bowl, add the whole toasted oats, the oat flour, and the nuts. Mix everything together well.
  • Line an approx. 8”x12” dish with parchment paper. Take half, or slightly more than half, of the oat mixture and spread it out evenly on the bottom of the dish. Press until compacted into a “crust-like” bottom. Set the rest of the oats aside as a topping for later.
  • Set up a double boiler on the stove top, which is just a smaller pot sitting in a larger pot slightly filled with water.
  • Heat the smaller pan in the water and then add the butter.
  • When the butter has melted, add in the Peanut Butter Chips and continuously stir until the chips melt. It will happen in a matter of moments. I like to use Reese’s chips, but any peanut butter chips will work. Check prices for Reese’s Peanut Butter Chips on Amazon.
  • Stir in the Coconut Milk until the mixture is smooth.
  • While the mixture is still hot, pour it over the dish of pressed oats. Spread the peanut butter mixture evenly over the top. Now allow the dish to set for about 15 minutes before adding the topping.
  • When the melted peanut topping has cooled, spread the remaining oats over the top to cover completely. Press the oat topping firmly.
  • Place the dish in the fridge for at least 3 hours.
  • Once the peanut butter oatmeal bars have set, you can slice the treat into whatever sizes you prefer, bars or bites!

Thanks For Checking out our Recipes

For another oatmeal treat, check out this Easy Oatmeal Cookie Recipe.

I hope you enjoy these Peanut Butter Oatmeal Bars! 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.

Share and Enjoy !

Butternut Squash Oatmeal Cookies

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

  1. Take out butter and eggs.
  2. Cook squash. Squeeze out excess moisture, then “smush” any large squash pieces.  Set aside.
  3. Chop ginger and walnuts. Check out prices for Candied Ginger and Walnuts on Amazon.
  4. Separate egg yolk.
  5. In a medium bowl, stir together oats, flour, cinnamon, baking powder and salt.  Side aside.
  6. 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.  
  7. By hand, add squeezed squash and combine well.
  8. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  9. Stir flour mixture into wet mixture until just combined. Fold in ginger and nuts.
  10. 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.
  11. 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.
  12. Transfer the cookies to a wire rack to finish cooling. 
  13. Allow cookies to totally cool. Store cookies in an airtight container.
butternut squash oatmeal cookies

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.

Still got some Butternut Squash? Try this Butternut Squash Hash recipe.

butternut squash

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.

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Zucchini Fritters – Easy Zucchini Recipe

These zucchini fritters are flavorful, easy to make and great anytime of the day!

zucchini fritters

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

zucchini fritters

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.

For another delicious green onion recipe, check out this Asian-inspired green onion pancake recipe.

korean pajeon
A Korean pajeon recipe with green onions.

Thanks For Watching Our Recipe Videos!

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.

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Butternut Squash Hash

butternut squash

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.

butternut squash

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

butternut squash

How to Make Butternut Squash Hash

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

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

Check current prices for a Baking Pan on Amazon.

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

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

Thanks For Checking out our Recipes

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

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.

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Crab Meat and What Type to Buy

There are lots of easy, delicious crab recipes you can make at home. However, before you go shopping, it’s helpful to know something about the varieties of crab meat you may find, so you don’t pay too much for the crab recipe you are making. Check current prices for canned crab meat on Amazon.

We are going to talk about two basic kinds of shelled crab we find in our local US grocery stores.  

  • Pasteurized, refrigerated crab, that is generally labelled according to it’s ‘grade’ of crab meat. In the U.S., we find them in the fresh seafood section of the grocery store.
  • Canned crab, which can include variety of ingredients, including some preservatives. We find them in the grocery store with the cans of tuna, sardines and oysters.

Types of Crab Meat

Of these two basic kinds of shelled crab meat you can find, there are four types we frequently encounter in either the refrigerated or canned forms:

crab meat
  1. Jumbo or Colossal lump crab. Buck would call this the ‘fancy pants’ of the crab meats.  It’s whole pieces of large blue crab’s muscles, and has a yummy delicate flavor.  Expect to pay top dollar for this kind of crab. This is reserved for SPECIAL occasions. Folks choose this meat for crab cocktail , crab sauté or crab louis recipes where the large crab pieces can be appreciated.
  • Lump (or backfin) crab meat. This grade of crab is great for a variety of dishes where you want the delicate crab taste to shine through. The difference between lump or backfin crab is just the size of the pieces; lump is bigger pieces. Both have the same great crab taste. Besides using for PART of SPECIAL crab cakes, this type of crab is ideal for a crab omelet or Crab Benedict.
  • Claw crab meat.  It’s some of the cheapest graded crab that you can find in the US. It will be more brown and oiler, than white crab meat. It is also more flavorful, and I actually prefer it in many recipes where I want the crab taste to stand up to other ingredients – like in any kind of seafood soups/bisques, or salads. Also, I use this meat in crab cakes when I’ll be adding green peppers, horseradish or other strong flavors. Since we’re talking about crab cakes, when I want to treat Chef Buck and myself, I mix fresh claw crab meat with lump crab.
  • Special or white crab meat. This is not to be confused with the crab meat’s color. Most natural ‘white’ crab meat is more of an off-white or ivory color. You get a good crab flavor and color in pieces about the size of shredded canned tuna.

This list is not meant to be exhaustive. In fact, there are two types of readily available crab that ARE NOT included in this list: truly fresh crab that you can buy from your local seafood shop or fisherman, and also NOT included in this list is imitation crab which, just like it sounds, isn’t really crab.

crab meat

More Tips For Choosing Perfect Crab Meat For Your Recipe

Canned crab meat. There are MANY brands of canned crab that represent a vast variety of flavors and textures. Many are perfectly great for making some crab dishes. Besides the checking the basics such as sale by date, texture, smell, it’s still a bit of trial and error to identify brands that work for your particular recipes. That just means to ‘test before you guest’; stick to a canned brand that you know, when guests are coming over, rather than using a ‘mystery’ can. Also, buying smaller cans of crab less than 16oz often yields better quality. Check current prices for canned crab meat on Amazon.

Some folks think that canned crab is too salty. One way to freshen canned crab a bit is to drain it. Then soak it in ice water for 10 minutes, drain it again and pat it dry.

Net weight vs Dry weight. Especially for canned crab, you will often find a net weight vs a dry weight. Unless otherwise specified, your recipe is talking about the dry weight of the can, the weight AFTER you drain the brine.

Crab is high in protein, and can be a quick-fix dish. The ‘graded’ forms of crab meat come from the crab muscles, legs and claws.  Other ‘ungraded’ crab meat can also include ‘brown’ crab meat that is found near the crab’s top shell. The ‘brown’/top shell meat is high is omega-3s, a smoother texture and stronger flavor. The white is a ‘cleaner’ flavor and has a firmer texture.

Crab Cake Recipe

Crab cakes are one of our favorite crab dishes to prepare, but remember, when forming crab cakes, DON’T overmix and DON’T overpack the cakes; you’re making delicate crab cakes, not denser salmon cakes or hamburgers.

Ingredients for Crab Cakes

16-18oz CRAB MEAT, picked over gently to assure no shells remain. We like to use a mix of refrigerated CLAW crab meat and canned crab.
3 Tbsp PORK RINDS, finely crushed
1 large EGG, beaten
½ cup MAYONNAISE
1 tablespoon DIJON MUSTARD
1 tablespoon WORCESTERSHIRE SAUCE
1⁄8 teaspoon fresh ground BLACK PEPPER
¼ cup OIL for cooking
Lemon wedges, for serving

crab meat

How to Make Crab Cakes

In a large bowl, whisk the egg. Add mayo, mustard, Worcestershire sauce until smooth. Mix in crushed pork rinds. Gently fold drained crabmeat into mixture.

Gently fold drained crabmeat into mixture. Check current prices for canned crab meat on Amazon.

Cover and refrigerate the mix for at least 1 hour, and can even be refrigerated overnight.

When ready to cook, heat oil in a large skillet over medium heat. Gently form cakes into patties about 1½” thick using approximately ⅓ cup of crab mixture for each patty.

Add the crab cakes to the skillet and cook over moderately high heat until golden and heated through, about 2-3 minutes per side. Use a large enough skillet to allow room to turn the cakes. Turn the cakes gently with a sturdy spatula, and let the cakes set before you turn them; if you try to turn them too soon, they are more likely to fall apart.

Serve crab cakes with your favorite sauce or dressing, or just lemon wedges. We often keep crab cake meals light, and will accompany them with a light salad or side of coleslaw.

For another seafood dish with crab, check out this Authentic New Orleans Seafood Gumbo Recipe.

seafood gumbo recipe

Thanks For Checking out our Recipes

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

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

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

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Carrot Muffin Recipe – Tiny Carrot Bread

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.

carrot muffin recipe

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!

Check out current Muffin Pan prices on Amazon. And here are cupcake liners for your muffins.

  • 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.

Want another recipe treat that goes great with coffee? Try this perfect Biscotti Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this easy carrot muffin 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.

Share and Enjoy !

Mukimame Quinoa Recipe

mukimame quinoa recipe

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.

mukimame quinoa recipe

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

How to make a Mukimame Quinoa Bowl

  • In a saucepan, heat olive oil over medium-high heat. Check current sauce pan prices on amazon.
  • 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.

For another delicious quinoa recipe, check out this Vietnamese Bánh Mì Style Quinoa Salad.

Quinoa Salad -- Banh Mi Style
Quinoa Salad — Banh Mi Style

Thanks For Watching Our Recipe Videos!

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.

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Cream Cheese Pasta Recipe

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

cream cheese pasta

Ingredients for Cream Cheese Pasta Recipe

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

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

cream cheese pasta

How to Make Cheesy Pasta

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

Tips for this Creamy Pasta Recipe

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

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

pasta salad
Israeli couscous salad dish

Thanks For Watching Our Recipe Videos!

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

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.

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Cookie Dough Recipe – Icebox Cookies

cookie dough recipe

Do you buy sleeves of premade cookie dough at the supermarket? You can make a homemade cookie dough recipe to keep in the freezer and then bake cookies whenever the mood strikes. Just slice off four or six or a dozen cookies or whatever you deserve and pop them into the oven for fresh baked cookies in a matter of minutes.

cookie dough recipe

¾ cup SUGAR
½ cup BUTTER
1 EGG
1 tsp VANILLA
¾ cup NUTS
2 cups FLOUR

  • Around 30 minutes prior to making the dough, set out the butter and 1 egg.
  • In a mixing bowl, cream the sugar and the softened butter together. In the video, CG uses an electric mixer, but you can simply do this step by hand if you wish.
  • Mix the vanilla and the egg into the butter/sugar.
  • Add nuts. We use pecans, but walnuts or slivered almonds are good.
  • Incrementally mix in the dry flour until the flour is incorporated into the wet ingredients.
  • Divide the dough into thirds.
  • On a sheet of parchment paper, roll out each portion into a “log” shape about 1”-1½” inches in diameter. Check parchment paper prices on Amazon.
  • Roll the dough up into the parchment paper, twist the ends, and then place in the freezer until ready to bake.

Baking the Cookies

When you’re in the mood for cookies, just remove a roll of dough from the freezer and bake away. The sweet thing about having the dough premixed and rolled up, is that you can bake the entire roll, or simply slice off and bake as many cookies as you’re in the mood to eat.

  • Preheat oven to 350˚F
  • Remove dough from the freezer and slice cookies about ¼” thick.
  • On a baking sheet, arrange the cookies on parchment paper; you can use the parchment paper that the cookie dough was rolled inside! Compare prices for baking sheets on Amazon.
  • Bake cookies for about 10-12 minutes.
  • Remove cookies from the oven and allow to cool to an edible temperature, then eat away. I like to let the cookies cool completely so that they’re extra crunchy…perfect with coffee.

Keeping some dough rolled up in the freezer is an easy way to have fresh baked cookies with little fuss whenever you like. Give this cookie dough recipe a try, and for another easy cookie idea, try these Chewy Brown Sugar Bar Cookies.

chewy cookie recipe

Thanks For Watching Our Recipe Videos!

Thanks for checking out our cookie dough 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.

Share and Enjoy !

Turnip Root Recipe – Roasted Turnips

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.

turnip root 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

turnip root recipe

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.

Check out more Chef Buck Veggie Recipes.

Thanks For Watching Our Recipe Videos!

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

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.

Share and Enjoy !

Seafood Gumbo Recipe – New Orleans Gumbo

seafood gumbo recipe

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

seafood gumbo recipe

Ingredients for Seafood Gumbo Recipe

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

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

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

seafood gumbo recipe

How to Make Seafood Gumbo

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

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

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

fish stew recipe

Thanks For Watching Our Recipe Videos!

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

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.

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Spaghetti Squash with Mushrooms and Sun Dried Tomato

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.

spaghetti squash with mushrooms

Ingredients for this Spaghetti Squash Recipe

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

How to cook Spaghetti Squash

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

spaghetti squash with mushrooms

How to make Spaghetti Squash with Mushrooms and Tomato

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

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

pad thai recipe
pad thai recipe with spaghetti noodles

Thanks For Watching Our Recipe Videos!

Thanks for checking out our spaghetti squash 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.

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Kale Soup Recipe

Kale soup recipe

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

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

kale recipe

How to Make Kale Soup

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

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

Thanks For Watching Our Recipe Videos!

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

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.

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Beet Greens Brunch Recipe for Hipsters

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.

beet greens brunch recipe

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

beet greens recipe
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.
  • Remove lid and sauté dish for 1 more minute.
  • Finish with Balsamic vinegar and remove from the heat. Check current prices for balsamic vinegar on Amazon.

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

Looking for a Beet bulb recipe? Try Roasted beets with quinoa.

how to cook quinoa
Quinoa with roasted root vegetables.

Thanks For Watching Our Recipe Videos!

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

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.

Share and Enjoy !

Cheesy Chile Party Snack Idea

cheesy chile party snack

This cheesy chile party snack is a quick, flavorful addition to any get together! You can get credit for bringing something homemade and great, although you didn’t have to spend much time in the kitchen. And the recipe is very versatile – you can easily adjust it to fit your particular taste buds.

Ingredients for Cheesy Chile Party Snack

BUTTER
7 oz canned GREEN CHILES, drained
½ teaspoon diced CHIPOTLE PEPPERS (jar or can)
6 oz MONTEREY JACK CHEESE, grated
2 EGGS
2 Tablespoons MILK
BLACK PEPPER to taste
PAPRIKA, to sprinkle on the top

cheesy chile party snack

How to Make Easy Cheese Bites with Chiles

Preheat oven to 350 degrees.
Open and drain chile peppers.
Grate cheese.
Butter bottom and side of an 8×8 dish. Check current prices for a BAKING DISH on Amazon.
Mix the drained green chile and chipotle peppers together. Remember, a LITTLE chipotle pepper goes a very long way. I like to use La Costena Chipotle Peppers; it’s on of my favorite ingredients for all kinds of dishes, but use it sparingly because it’s very hot and very easy too use too much! Check current prices for La Costena Peppers on Amazon.
Spread the pepper mixture evenly on the bottom of your dish.
Beat the eggs, milk and black pepper together.
Spread over peppers.
Sprinkle paprika on top.
Bake in middle of oven for 25-30 minutes, until the cheese starts to brown at the edges.

Enjoy it with crackers, warm or cold.

Variations for Cheesy Chile Party Snacks

If you don’t have chipotle peppers on hand, you can still get some smoky flavor by using a smoky cheese. Maybe even a fancy-pants gruyere?

Experiment with cheeses!  The recipe that inspired this recipe called for 8 oz of cheddar cheese. For us, we wanted to pepper flavor to be the star, not the cheese.

As I mentioned in the video, the cracker gets soggy if it sits around too much, especially with the chile side down. The easiest remedy for this is to gobble these nibbles up as soon as you pair them with a cracker.  But you could also use crostinis or toasted cocktail bread to keep the crunchiness around a bit longer. Or, you can serve this  cold, which will also increase your ‘crunch sustainability’.

And if you’re looking for a quick party food that’s sweet instead of savory, check out our pretzel chocolate treats. Want another easy, great party food that is a little fancier? Try our cranberry brie bites.

chocolate salty treats

Thanks For Watching Our Recipe Videos!

Thanks for checking out our cheesy chile party snack 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.

Share and Enjoy !

Best Berry Pie Recipe

berry pie recipe

Try an easy berry pie recipe that goes great with ice cream. We use frozen berries and a premade crust to keep the recipe super simple. A friend made this for us years ago when we were having regular dessert get togethers, and we’ve loved this simple recipe ever since. We got together recently and, yep, it’s still a delicious pie, especially with some good quality vanilla ice cream.

Ingredients for Easy Berry Pie

4.5 – 6 cup frozen mixed berries, almost completely thawed and drained. In the video, we used 4.5 cups of Wyman’s mixed berries (raspberries, blackberries and blueberries). Less berries means more crust per bite.

3 Tbsp flour

1/3 cup sugar + a bit more to sprinkle on the top crust

2 deep dish pie crusts, frozen If you don’t want o use two pie crusts, you can use a crumble topping like the topping we use in this Apple Crisp Recipe.

Aluminum foil cut into 1 1/2 inch strips to fit around pie edges, or you can use a pie crust shield. Check current prices for a PIE SHIELD on Amazon.

And be sure to wear berry-friendly clothes, because berry stains are difficult to get out of fabric!

berry pie recipe

Directions for Making Easy Berry Pie

Two hours ahead of your planned baking:
Measure out your berries, and leave them out to mostly thaw and drain. This, along with keeping your bottom crust in the freezer til you are ready to fill it, help you avoid a runny, soggy pie.  

Take out ONE of frozen pie crusts to thaw.  We use wax paper and a cutting board – to make final ‘flipping’ onto the pie easier.  When it ‘falls’ out of pie holder, cut vents (or more decorative designs) into top crust. You can even create a lattice top.  The vents are needed to release steam.

Preheat oven to 400, once your berries and one pie crust are ready.

Mix flour and sugar in with the berries.

Pour mixture over frozen pie crust.

Moisten bottom crust edges with water.  Lay vented top crust over berries.  

Use fork to pinch seams together.  

Lightly brush the top crust with water. Sprinkle with sugar.

Cover pie edges with 1 1/2 strips of aluminum foil (or use a pie crust shield, if you have one). Cook pie on cookie sheet – just in case you’ve filled the pie toooo much. Easier to clean cooked berries off a baking sheet rather than your oven.

Bake in preheated oven for 30 minutes.  NOTE: If you are also cooking separate pie crust pieces, set a timer for 5 minutes – those will need to come out much earlier than the pie itself.

Remove the foil, and bake another 10 minutes.

Cool at least 4 hours before serving.  Then you can serve it rewarmed, cool or cold.

Optional toppings:  vanilla ice cream, whipped cream, freshly grated lemon peel before serving.

Store uneaten pie in the refrigerator. If you are like us, this one just keeps calling to you – it doesn’t last long.

Additional Hints To Make Your Berry Pie Come Out Perfect

The frozen berry draining and the long cooling period help you avoid a runny berry pie.

In the video, we used ready-made pie crusts.  The worst parts were waiting for the berries to thaw and drain, as well as the time to partially thaw one of your crusts so you can use it to cover the pie. Also, you can use the microwave to thaw your berries. However, if you use the microwave, don’t heat your berries to mush – you want some texture in your baked pie.

If using refrigerated pie crusts:

  • Grease your pan before putting down the bottom crust.
  • Wet edges of bottom crust before placing top crust.

When thawing your berries, the objective is to allow them to almost thaw completely (to get rid of some extra moisture) but leave some of the berry texture intact.  If you use the microwave to defrost/thaw your berries, it’s more challenging to keep some of the berry texture.

I often thaw frozen top pie crusts on a cutting board and wax paper.  That way, if the crust is extra sticky when it comes out, I can cut out shapes on the cutting board, and then, if needed, the wax paper and/or cutting board can be used to more easily ‘flip’ the crust onto your pie.

If You Want To Freeze Your Pie

You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

If freezing prior to baking, but as soon as possible when you’ve put your pie together (to keep bottom from getting soggy). Wrap it well with plastic wrap or aluminum foil. Suggest not leaving it longer than a month. To bake, take out of freezer and thaw for 30 minutes. Bake at 400F for 55-60 minutes or until crust is golden brown and inside is warm.

For another easy sweet treat you can make with apples, you’ll enjoy our regular apple crisp or our low fat apple crisp.

low fat apple crisp recipe

Thanks For Watching Our Recipe Videos!

Thanks for checking out our easy berry pie 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.

Share and Enjoy !

Easy Biscuits – No Butter Biscuit Recipe

easy biscuits

Bake easy biscuits in a matter of minutes and have hot, fresh biscuits on the table lickety split. This biscuit recipe has no butter and very little oil, so it’s a perfect comfort food if you’re cutting down on fats.

easy biscuits

Ingredients for Easy Biscuits

¾ cup MILK (we use almond milk in the video)
2 Tbsp OIL
up to 2 cups ALL PURPOSE FLOUR
2 tsp BAKING POWDER
1 tsp SALT
2-3 tsp SUGAR optional

Quick Biscuit Recipe

  • In a bowl, whisk together milk, oil, salt, and baking powder. You can also add a few tsp of sugar if you desire, but that’s optional.
  • Slowly add flour into the mix ¼ cup at a time. You’ll probably use between 1½ and 2 cups of flour. Turn the flour into the wet ingredients until a doughy ball forms, but do not overmix or overwork the dough.
  • Using your hand, pinch and divide the large dough ball into 6 equal sizes of dough and arrange on a lightly greased baking pan or parchment paper.
  • You can lightly flour your fingers while dividing the dough. Do not press or shape the dough more than needed. The biscuits might not win a beauty contest, but they’ll be light and fluffy if the biscuit dough is not handled overly much.
  • For darker biscuits, you can lightly brush the dough with milk, but this is optional.
  • Place the baking sheet in an oven preheated to 350˚F and bake for about 20 minutes.
  • Enjoy!

Stuff you might need for the Biscuit Recipe

Current prices for PARCHMENT PAPER on Amazon
Current prices for a BAKING PAN on Amazon
Current prices for BAKING POWDER

If you’re looking for a more decadent biscuit, then try this classic country Buttermilk Biscuit Recipe with plenty of butter and buttermilk.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our easy biscuits 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.

Share and Enjoy !

Eggplant Tuna Casserole Recipe

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.

eggplant tune casserole

Ingredients Needed To Make Eggplant Tuna Casserole

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

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

How To Make Twice Baked Eggplant Casserole

Preheat oven to 425 F.

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

Oil baking sheet and casserole dish.

Pat eggplant dry.  

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

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

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

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

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

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

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

Let it cool and then enjoy!

eggplant tuna casserole

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

Hints To Make Your Casserole Just Right

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

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

How To Freeze Your Twice Baked Eggplant Casserole

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

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

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

tuna casserole recipe

Thanks For Watching Our Recipe Videos!

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!

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.

Share and Enjoy !

White Bean Gravy with Cannellini Beans

white bean gravy

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.

white bean gravy

Ingredients for White Bean Gravy

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

How to Make White Bean Gravy

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

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

beans and eggs

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

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

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. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

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Baked Eggplant Fries without Breading

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.

baked eggplant fries

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

baked eggplant fries

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.

hummus recipe

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!

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

Thanks for watching our recipe videos!

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

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Beans and Eggs One-Skillet Recipe

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

beans and eggs

Ingredients for Beans and Eggs

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

Optional: fresh herbs or chopped green onion for garnish

How to Make One-Skillet Beans and Eggs

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

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

huevos rancheros
Huevos Rancheros is a flavorful, classic Mexican dish…delicious!

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

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

Thanks for watching our recipe videos!

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

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Ramekin Egg Bake – Healthy Breakfast Idea

A ramekin egg bake recipe is not just fancy, it’s delicious, and comes with its own creamy sauce if you bake it just right. We add diced veggies and a quick broccoli side to make this breakfast egg dish ridiculously healthy. Chef Buck and I have the pleasure of house and pet sitting and caring for some chickens that provide great, fresh eggs.  It has inspired us to look for new ways to enjoy this perfect source of protein.

ramekin egg bake

Ingredients for a Ramekin Egg Bake

For Each Bake:
4 oz RAMEKIN* (oven safe)
1 – 2 EGGS
OIL (or spray)
1 tsp MILK (non-dairy or dairy options are fine)
SALT, BLACK PEPPER and your FAVORITE EGG SEASONINGS, to taste

*If you need ramekins for this recipe, you can check current prices for best sellers on Amazon.

Optional Ingredients:

Add up to 2 Tbsp minced herbs and/or minced veggies – mostly between the milk and the egg, although it’s fun to add a bit of color to the top

How To Bake Eggs in a Ramekin

  • Preheat oven to 350 degrees.  [This is for a convention oven – toaster- or regular-sized.  In the video, we are using the convection setting on a toaster oven, so we didn’t preheat it.]
  • OPTIONAL – Add extra flavor. If you want to add any minced herbs or veggies, get those chopped up now. We did in the video, and we’ve provided some other ingredient possibilities below, to tickle your taste buds. Yes, it takes a bit more time if you have to chop more ingredients but, for us, it’s worth the extra flavor. Plus, you can pat yourself on the back for getting in a partial veggie serving!
  • OPTIONAL – Have a ‘dipper’ handy for your runny egg yolk. If you plan to have a yummy runny egg, consider getting together a dipping side!  We did a side of broccoli in the video, and we’ve provided other dipping possibilities below.
  • Grease the bottom and side of each ramekin.  In the video we use a smidge of olive oil, but you can use another oil, or a cooking spray as well.
  • Pour your 1 tsp of milk over the oil in each ramekin.
  • If you have minced veggies, herbs, or other additions, sprinkle them over the milk in each ramekin. Save a couple pieces for the top – if you want to add some color to your finished egg.
  • Crack your egg into each ramekin. Watch that the eggshells don’t sneak in.
  • Top with a taste of pepper, salt …. and whatever other seasoning tickles your fancy. We use Olde Thompson Italian seasoning in the video. Optional, top with a couple veggie/herb pieces.
  • Bake for 8-10 minutes for runny yolks; the exact time will depend on your oven.  For doneness, CHECK the egg whites.  If you want a runny egg yolk (which provides a delicious, healthy sauce for a side dish), you want to take them out when the majority of the egg whites turn from clear to white, and you may see a bubble come up in one area of the egg white.  
ramekin egg bake

Additional Cooking Tips

Remember, the ramekin egg bake will keep cooking when you take it out of the oven, so if you want the yummy runny yolk – take them out of the oven when the there is still a tad of clear egg white.

And if you want a runny yolk, but you just seem to overcook them, try the French way.  Once you’ve prepared your individual dishes, place them in an oven-safe container that will allow you to add water to about halfway up the ramekins.  That keeps the eggs from getting any hotter than the water.

Feel free to cook the egg until the egg white is 100% white – your egg yolk will be solid too. You will basically have a couple of boiled eggs…..with some flavor from any seasonings, veggies, or herbs you added.  Or, you can scramble the eggs before you bake them.  Your choice.  Still a quick protein breakfast!

Experimenting With Individual Egg Bakes

Generally, I wouldn’t add more than 2 Tbsp of herbs or veggies.  In the video, we added the following minced ingredients to each bake: 2 tsp fresh summer squash, 1 tsp red bell pepper, 2 tsp yellow onion, 2 tsp green onion (green tops and white bottoms).Minced spinach, kale, garlic, artichoke, asparagus. Fresh herbs like thyme, sage, rosemary, dill. Cheese is a great addition as well. Crumbles of bacon, ham or sausage!  Add some tomatoes, black beans and seasonings you love on tacos for a Mexican version – top with sour cream. The options are endless!  

Each ramekin egg bake can include different ingredients and seasoning.  Warning: If you’re making 3 or more, you may not want to make an offer of individual egg bakes; folks may go wild and want not just very different ingredients but  want their eggs cooked to different levels of ‘doneness’ too.  You want to sit down and eat soon too!

Sides To Dip Into Your Egg Yolk

What can you dip into your warm, yummy, runny egg yolk?  In the video, we microwave frozen broccoli with minced onion and bell pepper  – enough for two people.  How? We put the broccoli, onion and bell pepper in a microwave-safe bowl, add a Tablespoon of water, cover and microwave it on full power for 2 minutes. Then we added some everything spice, salt and pepper, and cooked it on full power for another 5 minutes.  Because we can’t leave well enough alone, we add a taste of nutritional yeast and a taste of Italian blend cheese (parmesan, asiago, romano). Then it sat, covered, as we finished the egg bakes.  You can do something similar with a variety of fresh, frozen or even canned vegetables.

And there are other dipping side options for any lifestyle:  bread (toast, breadsticks, crackers), eggplant fries, sausage.

That’s it! If this recipe has you wanting to experiment with egg recipes, check out our egg-related video playlist on Youtube for inspiration, or our Korean pajeon recipe.

korean pajeon
A Korean pajeon recipe with green onions.

Thanks For Watching Our Recipe Videos!

Thanks for checking out the ramekin egg bake 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.

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Blueberry Scone Recipe NO eggs NO butter

A blueberry scone recipe is delicious and super easy to bake. You can prepare scones with butter, but safflower, sunflower, or coconut oil are great substitutes.

Ingredients for Blueberry Scone Recipe

2 cups ALL PURPOSE FLOUR
⅓ cup SUGAR
1 Tbsp BAKING POWDER
dash of SALT
½ cup SAFFLOWER OIL
1 cup HALF n HALF
⅓ cup chopped NUTS (pecans or walnuts are my favorites)
⅓ cup BLUEBERRIES, frozen

blueberry scone recipe

How to Make Blueberry Scones

  • Preheat oven to 425˚F
  • In a large bowl, combine flour, sugar, baking powder, and salt and mix well.
  • Make a well in the center of the dry ingredients and add in the oil and milk.
  • Gently mix the ingredients until they begin to combine, then fold in the blueberries and nuts. Mix lightly until the dry ingredients are wet, but do not overmix.
  • Roll the dough out of the bowl and shape into a wheel shape about ¾ to 1 inch thick.
  • Cut the dough wheel into 6 or 8 scone shapes, depending on how BIG you want your scones.
  • Arrange scones apart on parchment paper or a lightly greased baking sheet. Check current prices for Parchment Paper on amazon.
  • Brush the scone tops lightly with milk and then bake in the oven for 15 minutes.
  • When nicely colored, remove blueberry scones from the oven and transfer to a cooling rack.

Tips for a Perfect Scone Recipe

  • Add still frozen blueberries to the dough for less mess.
  • Make the scones as sweet as you like. I use ⅓ cup of sugar in the video recipe, but this measurement can be flexible. Use more sugar if you like, or NO SUGAR at all will also work. I’ve made this recipe without sugar, and it is still great, and the blueberries alone add quite a bit of sweetness. For a slightly more decadent scone recipe, check out this deadly but delicious Maple Scone Recipe.

For another baked treat, try this Easy Biscotti Recipe.

coffee biscotti

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

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

Thanks for watching our recipe videos!

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

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Bourbon Brownies at Mama Redbuck’s

We went over to Mama Redbuck’s and she made CG and I lunch and bourbon brownies. I didn’t get over to Mama’s place early enough to video her making the dishes, but I’ve copied the recipes down below, so if you’re feeling adventurous, then give the dishes a try.

Ingredients for Bourbon Brownies

DUNCAN HINES BROWNIE MIX
3 EGGS
1 cup chopped WALNUTS
6 Tbsp BOURBON

½ cup softened BUTTER
2 cups POWDERED SUGAR
3 Tbsp RUM

6 oz semi-sweet CHOCOLATE
4 Tbsp BUTTER

bourbon brownies

How to Make Bourbon Brownies

Preheat oven to 350 degrees Fahrenheit.
Combine eggs and walnuts with brownie mix and bake according to package directions. Check current prices for Duncan Hines Brownie Mix on Amazon.
Remove the brownies from the oven and drizzle the brownie top with the bourbon, then set aside and allow to cool completely.
In a bowl, combine the softened butter with the powdered sugar and rum.
Spread mixture over the brownie, then chill in the fridge for 1 hour.
In a saucepan, melt the chocolate and 4 Tbsp butter.
Spread melted chocolate over the brownie and chill in the fridge until the topping hardens.
Slice into desired sizes and serve.

Italian Chicken French Bread Sandwich Roll (calzone-type thing)

FILLING:
1 cup cooked CHICKEN
½ cup diced RED BELL PEPPER
¼ cup fresh BASIL
⅓ cup freshly grated PARMESAN CHEESE
½ cup shredded MOZZARELLA CHEESE
¼ cup MAYONNAISE
2 cloves minced GARLIC

BREAD:
2 refrigerated 13” PILLSBURY FRENCH BREAD (uncooked dough in tubes)
1 lightly beaten EGG
1-2 tsp dry ITALIAN SEASONING

How to Make Stuffed French Bread

Pre-heat oven to 350˚F.
In a bowl, combine all of the filling ingredients and mix well.
Open each of the bread loaves and cut down the center of each roll to make an opening for the filling.
Divide the chicken filling equally into two, then fill each loaf evenly.
Pinch the loaves along the tops and fold the ends so each loaf is sealed with filling.
Braid the loaves together to make one thicker loaf.
Brush the exterior with beaten egg.
Sprinkle the loaf with Italian Seasoning.
Place loaf on a lightly grease baking pan, or use parchment paper, and bake 20 to 25 or until golden brown.

Check current prices for parchment paper on Amazon.

Check out Mama Redbuck’s Lemon Meringue Pie recipe.

lemon meringue pie
This meringue pie topping is tasty on all kinds of pies.

Thanks for checking out our cooking channel. 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. Subscribe to Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our recipe videos!

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.

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Baked Cauliflower with Garlic Recipe

baked cauliflower

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

baked cauliflower

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.

cauliflower 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.

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.

Share and Enjoy !

No-Butter Pecan Sandies Cookie Recipe

pecan sandies

Try this no-butter pecan sandies cookie recipe. I substitute safflower oil for the butter in these pecan sandies, and also toast my pecans before chopping the nuts up to add into the cookie dough. Most pecan sandies recipes call for lots of butter, but I find this recipe works very well with just oil.

Ingredients for Pecan Sandies

1 EGG beaten
½ cup SAFFLOWER OIL
2 tsp VANILLA EXTRACT
1 cup SUGAR
2 cups ALL PURPOSE FLOUR
1 cup chopped PECANS

pecan sandies

How to Make No-Butter Pecan Sandies

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly toast pecans. This will only take about 5 minutes. Watch the nuts carefully because they will quickly overcook. Once nuts cool, then chop.
  • In a large bowl, whisk 1 egg and then add in the sugar, oil, and vanilla extract and mix well.
  • Fold in the flour and chopped pecans.
  • Using your hands, mold tablespoon sizes of batter into cookie shapes; be sure to make the cookies an even thickness.
  • Place cookies on parchment paper on a baking sheet and bake in the oven for 15-20 minutes. Check current prices for parchment paper on Amazon.
  • Remove cookies from the oven and transfer to a cooling rack.

I’ve made these no-butter cookies with canola oil and safflower oil, and I prefer the safflower oil. You can check the current price for safflower oil on Amazon. Sunflower oil is another good low-fat oil that tastes great in baking as well, but it’s pricier.

For another cookie recipe, try these easy brown sugar and oatmeal bar cookies.

chewy cookie recipe

Thanks for checking out our no-butter pecan sandies cookie 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. You can find more of our dessert recipe videos on the Chef Buck Youtube Channel. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for Trying Our Butter Pecan Cookie Recipe

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

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

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

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

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Coffee Biscotti Recipe with Instant Coffee

Twice baked biscotti are delicious treats and the perfect pairing with a cup of hot coffee, and this is especially true for this coffee biscotti recipe. I use instant coffee to flavor this biscotti. I also add in a bit of liquor to the recipe, but that is completely optional, and using only vanilla and almond extracts will add plenty of flavor.

Coffee Biscotti Ingredients

2 ¼ cups all-purpose FLOUR
¾ cup SUGAR
1 cup ALMOND slivers
4-5 tsp INSTANT COFFEE
1 teaspoon BAKING POWDER
¼ teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
2-3 Tbsp LIQUOR (I use Rum and Frangelico in the video)
(or sub. 2 tsp almond extract)

coffee biscotti

How to Make a Coffee Biscotti Recipe

  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine flour, baking powder, salt then mix and set aside.
  • Whisk the eggs, instant coffee, sugar, liquor and extracts until blended well.
  • Add the dry ingredients, including nuts, and mix until combined.
  • Dough will be sticky at this point. Scrape the dough out onto a parchment lined sheet pan and quickly shape with a spoon into a long flat loaf. Check current prices for Parchment Paper on Amazon.
  • Bake loaf about 30 minutes at 350 degrees F.
  • Remove pan from the oven and allow the loaf to cool 10-15 minutes.
  • Lower oven heat to 300 degrees F.
  • After 15 minutes, slice the loaf into about 1/2″ wide biscotti slices.
  • Lay the slices cut side down on the baking sheet and bake another 15 minutes at 300 degrees Fahrenheit.
  • Turn the slices over and bake 10-15 minutes more.
  • Cool the biscotti on a rack completely before storing.

Serve the coffee biscotti up with coffee, cocoa, or hot tea.

And that’s it! Give this coffee biscotti recipe a try and let me know what you think. For another tasty treat that goes great with coffee, try this no-bake Oatmeal Fudge Bar Recipe.

Thanks for checking out our coffee biscotti 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! Subscribe to the Chef Buck Youtube Channel.

Thanks for watching our recipe videos!

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Roasted Cauliflower Salt and Pepper Style

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

roasted cauliflower

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.

roasted cauliflower

If you need a baking pan for this recipe, you can check current prices on Amazon.

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.

cauliflower 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!

Cauliflower is a cruciferous vegetable, which is one one the healthiest vegetables according to nerds. Be sure and check out all of my healthy veggie recipes.

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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.

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Low Fat Oatmeal Recipe – Banana Bites with Oatmeal

For a healthy low-fat oatmeal recipe try Oatmeal Banana Bites. We’ve made a ton of oatmeal recipes this year and many of them are healthy snack options that have saved us from binging on too many empty calorie and carb treats. This old-fashioned oatmeal recipe is mostly oats, fresh banana, and dried fruit.

What you need for this Low-Fat Oatmeal Recipe

3 cups ROLLED OATS also called OLD FASHIONED OATS
2 cups BANANA
1 cup DRIED FRUIT
½ cup ALMOND BUTTER
1-2 Tbsp CINNAMON
optional:
8oz can crushed pineapple
2 Tbsp minced fresh ginger
(this recipe makes about 30 ping-pong ball-sized treats)

low fat oatmeal recipe

How to Make Oatmeal Banana Bites

  • In a large bowl, mash the bananas very well.
  • Add dried fruit. I use a mix of raisins and Craisins in the video recipe, but choose dried fruit to your liking, just be sure to chop whatever dried fruit you use into sizes similar to raisins. Here are current prices for Craisins on Amazon.
  • Add almond butter to the bowl, or substitute peanut butter, but realize that peanut butter will have a stronger flavor than the almond butter.
  • Then add 1-2 Tbsp of cinnamon powder. If desired, at this point you might add a few optional ingredients. I’ve experimented with crushed pineapple and fresh ginger. If you do add the crushed pineapple, just add an extra 10 minutes to the baking time.
  • Mix all the ingredients in the bowl together very well, and then fold in the old fashioned oats to form a thick batter. Check current prices for Rolled Oats on Amazon.
  • Mold the batter into shapes slightly smaller than a ping-pong ball and arrange them on a lightly greased baking sheet.
  • Place in an oven preheated to 350 degrees Fahrenheit and bake for about 20 minutes.
  • Remove from the oven and allow to cool.
  • This low-fat oatmeal recipe will keep fresh for a few days stored on the kitchen counter, but for longer storage keep them in the fridge.

These oatmeal treats are a great way to make oats a regular part of your diet, and for another oatmeal recipe idea, try this healthy Low-Fat Apple Crisp Recipe with oatmeal.

low fat apple crisp recipe

Thanks for checking out our oatmeal banana bite recipe. 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 oatmeal recipe video!

Oatmeal is one of the best foods for reducing cholesterol. Check here for more info on the health benefits of oatmeal.

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.

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Plain Cookies for Plain Folks

Crunchy, plain cookies are perfect with a cup of coffee. I love these cookies. They’re not overly sweet, but just sweet enough to pass as a cookie. If you like your cookies to shut up and sit in the corner until you’re ready for them, then this might be the cookie recipe for you.

Plain Cookie Recipe

2½ cups ALL PURPOSE FLOUR
½ cup SUGAR
½ cup OIL (I use safflower, canola, or sunflower oil…or substitute butter)
1 EGG beaten
2 tsp VANILLA EXTRACT
¼ tsp SALT
1 cup chopped WALNUTS (very optional…they won’t be plain cookies if you add nuts!)

plain cookies

How to Make Plain Cookies

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk 1 egg and then add in the sugar, oil, and vanilla extract and mix well.
  • In another bowl, sift the flour and salt.
  • Pour the wet ingredients into the dry ingredients and mix together. Add a touch more flour if the dough is too sticky.
  • If adding nuts, chips, or dried fruit, fold that into the dough.
  • Using your hands, mold tablespoon sizes of batter into cookie shapes; be sure to make the cookies an even thickness. Or roll out the batter and cut the dough into cookie shapes.
  • Place cookies on parchment paper on a baking sheet and bake in the oven until very lightly browned on the top. Need parchment paper? Check current prices for parchment paper on Amazon. The cookies will not color up much before they are finished, so if they are browned well on the bottom, they are likely done. If you wait for the top to color well, they will be overdone. 12-15 minutes baking time is a good estimate for tablespoon-sized cookies.
  • Remove cookies from the oven and transfer to a cooling rack. Allow the cookies to cool completely for the ultimate crunchiness. These cookies are pretty plain, but they have a terrific crunch and go great with a hot beverage.

For another cookie recipe that’s not so plain, try this Easy Oatmeal Cookie Recipe.

oatmeal cookie recipe

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If you think cookies are boring, try reading about the history of cookies.

Thanks for watching Chef Buck 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.

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Buttermilk Powder Pancakes Recipe

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

buttermilk powder pancakes

Buttermilk Pancake Ingredients

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

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

How to make Buttermilk Powder Pancakes

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

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

gluten free banana pancakes recipe

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

Thanks for watching our recipe videos!

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

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.

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Tofu Chocolate Pudding – Simple and Delicious

Does tofu and chocolate seem like strange bedfellows for pudding? I was skeptical too but, with a bit of experimenting, I’ve found a simple, delicious chocolate pudding recipe in which tofu provides a great creamy texture. And if you use a plant-based milk, it’s a non-dairy, vegan treat. Lastly, if you don’t have much soy in your diet, with this treat, you can pat yourself on the back that you’re serving your body some different nutrients. After all, food variety is the spice of life!

Intrigued?  Then let’s whip it up!

WHAT YOU NEED TO MAKE ORANGE COGNAC CHOCOLATE PUDDING

We suggest a MIXER (or FOOD PROCESSOR) to thoroughly blend the ingredients, to avoid a grainy feel (and tired arms).  Check current prices for a Kitchen Mixer on Amazon.

To make plain, but delicious, chocolate pudding: Use 2 Tbsp VANILLA EXTRACT instead of the COGNAC, ORANGE JUICE and ORANGE ZEST

16 oz SILKEN TOFU, drained and gently patted dry

2/3 cup unsweetened COCOA  ( I have NOT tried dark chocolate cocoa)

1 cup LIGHT BROWN SUGAR  

1/2 Cup MILK (I use unsweetened ALMOND MILK)

1 Tbsp COGNAC (we use Courvoisier in the video)

1 Tbsp ORANGE JUICE (we use freshly squeezed in the video)

1 Tbsp minced ORANGE ZEST

Potential Garnishes

Homemade crème fraîche or cool whip

Nuts (like toasted almond slivers or fancy-pants pistachios)

Berries

tofu chocolate pudding

HOW TO MAKE TOFU CHOCOLATE PUDDING

Drain your tofu, and gently pat dry.

Combine all your ingredients in a medium to large bowl. Mix at medium to high speed for 3-5 minutes, careful not to spatter precious pudding mix all over. Stir occasionally. When ready, it will still be soupy. And it’s okay that there are tiny tofu grains still visible in your pudding. Check out the video for a sample of what you can expect.

Spoon about 1/2 cup in small dishes – a full recipe makes 8 servings. I know, I know, a half a cup seems like a small serving. Trust me, this recipe is very chocolaty. Even if you are a chocoholic, you will want small portions.  Don’t add toppings to your pudding now, because they will become soggy.

Cover and chill overnight; a minimum of 4 hours. You are waiting for the tofu to ‘re-solidify’ to a pudding-y texture.

Enjoy your pudding ‘straight’, or with your favorite garnishes.

tofu chocolate pudding

EXPERIMENT WITH YOUR TOFU PUDDING RECIPE

Use the pudding to make a trifle!  Also, you can experiment with different flavor combinations.  We’ve divided a 16 oz container of SILKEN TOFU in half, then experimented with one half of the recipe.  That way, if your experiment results don’t excite you, you know you still have some delicious chocolate pudding. For easy reference, here is the recipe for 8 oz of tofu:

8 oz SILKEN TOFU, drained and gently patted dry

1/3 cup unsweetened COCOA

1/2 cup LIGHT BROWN SUGAR

1/2 cup ALMOND MILK

2 Tbsp of liquid flavoring

Here are some other things we have added to HALF the chocolate pudding recipe successfully:

1/4 cup PEANUT BUTTER, OR

1 tsp MARASCHINO CHERRY JUICE (subtract 1 tsp of the VANILLA EXTRACT), OR

1/2 tsp ESPRESSO POWDER, OR

Juice and minced zest from 1/2 large ORANGE, OR

1 Tbsp COGNAC, instead of 1 Tbsp of VANILLA EXTRACT

Remember, as you experiment, keep the liquid amount constant (no more than 1/2 cup + 2 Tbsp) so that it can set. Who wants soupy pudding?

Also, you will need a strong flavor combination to overcome the tofu flavor. We’ve tried lemon and berry varieties, but couldn’t quite disguise the tofu flavor. Of course, for those that enjoy the tofu flavor anyway, you will not have such worries. For the rest of us, it’s like using yogurt instead of mayo in a recipe – it sets up different expectations for your taste buds.

More Tofu Recipes!

And if tofu pudding has got you wanting to experiment with other soy options, take a look at our recipes for tofu scramble, garlic brown rice with mukimame, miso soup, and tofu lasagna (yep, you read that right!).

How healthy is Tofu? Check what institutions of higher learning have to say on the health benefits of soy.

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

Thanks for watching our recipe videos!

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

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.

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Overnight Oats for a Healthy Oatmeal Habit

overnight oats

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

Overnight Oats Ingredients

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

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

Fresh minced GINGER
CINNAMON POWDER
Dash of SALT

How to Make Overnight Oats

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

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

This is Truly the Easiest Oatmeal Recipe Ever

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

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

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

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

overnight oats

Fancy Overnight Oatmeal Additions

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

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

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

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

Thanks for watching our recipe videos!

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.

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Corned Beef Hash Recipe with Canned Corned Beef

corned beef hash recipe

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

Ingredients for a Corned Beef Hash Recipe

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

corned beef hash recipe

How to make Corned Beef Hash

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

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

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

canned corned beef recipe

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

corned beef cabbage recipe

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

Thanks for watching our cooking videos!

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

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Miso Soup Recipe – Vegetable Soup with Yellow Miso

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

miso soup recipe

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.

miso soup recipe

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.

fish stew recipe

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!

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.

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Swordfish Steaks with Rustic Veggies

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.

swordfish steaks

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.
  • Heat 2 Tbsp of oil in a heavy-bottomed skillet on medium high heat. A cast iron skillet is ideal. I travel with a Lodge brand cast iron skillet which works well and is priced well, too.
  • 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.
swordfish steaks

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.

fish stew recipe

Thanks for checking out our Swordfish Steak video. If you’re a stranger to this fish, here’s some swordfish info.

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

Thanks for watching our Cooking Videos!

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

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Mole Recipe Easy One-Pot Mole Sauce

mole recipe

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 recipe

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

More Mole Ingredients

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

How to Make a Mole Recipe

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

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.

mole sauce

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

cauliflower pizza crust recipe
click pic for video recipe

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

Thanks For Watching Our Recipe Videos!

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

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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Oatmeal Cranberry Bites Easy No-Bake Recipe

oatmeal cranberry bites

Try healthy Oatmeal Cranberry Bites for a treat that will satisfy your sweet craving without putting you on the refined sugar treadmill. You can make these no-bake oatmeal snacks by hand without a food processor.

What you need for No-Bake Oatmeal Cranberry Bites

1 cup OATMEAL aka OLD FASHIONED ROLLED OATS
3 Tbsp ground FLAX SEEDS
½ tsp CINNAMON
½ cup dried CRANBERRIES
½ cup ALMOND SLIVERS (toasted slivers taste best!)
1 cup ALMOND BUTTER (substitute ½ cup peanut butter if desired)
3 to 5 Tbsp HONEY
½ to 1 tsp VANILLA EXTRACT 1 to 2 Tbsp of neutral OIL as needed: Canola, Safflower, or refined Coconut are good choices.

How to Make Oatmeal Cranberry Bites

This one is easy…In a bowl, mix everything together well until it sticks together. Squeeze into balls or smash out on wax paper, then cut into squares. Refrigerate for an hour before eating, and store extra oatmeal bites in the refrigerator for later. Check current prices for Dried Cranberries on Amazon.

oatmeal cranberry bites

Try Apricot Coconut Energy Bites

If you liked Oatmeal Cranberry Bites, then you might like this flavor twist with dried apricot and coconut. This recipe is is oatmeal-free and less chewy and easy to make with a food processor.

Ingredients for Apricot Coconut Treats

½ cup WALNUTS
1 cup shredded unsweetened COCONUT, divided in half
1 Tbsp ground FLAX SEEDS (check current price for Ground Flax Seed on Amazon)
½ cup dried APRICOTS
pinch of SALT
1 heaping Tbsp fresh GINGER, minced
½ tsp CARDAMOM POWDER
1 tsp VANILLA EXTRACT
1 Tbsp SAFFLOWER (or coconut) OIL
1 to 2 Tbsp raw HONEY or other liquid sweetener

How to make these Apricot Bites

  • In a food processor, blend walnuts into small pieces. Remove nuts from the processor and divide into 2 equal parts.
  • In the processor, blend ½ cup of shredded coconut into powder. Remove coconut from processor.
  • Blend apricots into small pieces.
  • Put all ingredients, EXCEPT HALF OF THE WALNUTS, in the food processor and blend till everything begins sticking together.
  • Remove contents of the processor to a mixing bowl and stir in the remaining walnuts.
  • Either scoop and roll the mixture into balls or press onto a wax-paper covered pan and cut into squares. If the dough is too sticky, refrigerate the mixture until it hardens, about 30 minutes.
  • Unlike the cranberry oatmeal bites, these raw-oat free treats do not require any time to set in the fridge. Once the energy bites are are formed, they’re ready to eat. Store uneaten energy bites in the fridge.

Cashew Coconut Energy Bite Recipe

We’re on a roll, so here’s one more easy energy bite recipe idea.

Ingredients for Cashew Coconut Energy Bites

2 cups raw CASHEWS
1 cup pitted DATES
1 Tbsp COCONUT OIL
1 Tbsp MAPLE SYRUP
1 tsp VANILLA EXTRACT
¼ tsp SALT
½ cup SHREDDED COCONUT
juice and zest of 1 small LEMON

How to make Cashew Coconut Energy Bites

  • Place the raw cashews in a food processor and chop for a few moments. Your cashews should be chopped fine.
  • Add pitted dates and chop to the same size.
  • Add coconut oil, maple syrup, vanilla extract, and salt to the cashew/date mixture.
  • Zest one small lemon. Now, mince the zest and add it to the mixture.
  • Slice the lemon and squeeze all of the juice into the mix.
  • Mix thoroughly.
  • Shape the mixture into ball shapes. Make whatever size you like for snacking. I think grape size is best.
  • Next, roll the balls in shredded coconut to coat the outside.
  • And that’s it! Snack away! The balls can be stored in the fridge until desired. In fact, they taste best right out of the fridge!

If you liked the Oatmeal Cranberry Bites and energy treats, then try these No-Bake Oatmeal Fudge Bars.

oatmeal fudge bars

Thanks for checking out our Oatmeal Cranberry Bites and energy ball 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 Oatmeal Cranberry Bites recipe video!

Oatmeal is one of the best foods for reducing cholesterol.

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.

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Potato Hash Recipe Real Time Cooking Lesson

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

Ingredients for Potato Hash Recipe

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

potato hash recipe

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

How to make Potato Hash Recipe

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

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

home fried potatoes recipe
home fried potatoes

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

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

Thanks for watching our recipe videos!

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.

Share and Enjoy !

Collard Greens Recipe with Frozen Chopped Collards

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.

If you’d rather just buy your pre-made collards in a can, check current prices for Canned Collard Greens on Amazon.

collard greens recipe

How to Cook Collard Greens

  • 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.
collard greens recipe

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.

For another easy greens dish, try the creamiest Creamed Spinach Recipe.

creamed spinach recipe

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!

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.

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Sweet Potato Hummus – Easy Sweet Potato Recipe

sweet potato hummus

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

sweet potato hummus

How to make Sweet Potato Hummus

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

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

Check current prices for Tahini on Amazon.

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

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

bean dip
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

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.

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Corned Beef Cabbage Recipe with Canned Corned Beef

corned beef cabbage recipe

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

corned beef cabbage recipe

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.

canned corned beef recipe

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

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

Thanks for watching our cooking videos!

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

Share and Enjoy !

Low Fat Apple Crisp Recipe Healthy Dessert

Here’s a butter-free low fat apple crisp recipe for anyone looking to reduce fat but still enjoy dessert. I eliminate the butter in this dessert recipe and substitute healthy safflower oil instead. I even take it easy on the refined sugar by using sweeter apples. You can peel the apples if you prefer, but I like to leave the apple skins on for added texture and nutrition. Who’s idea was it to ever peel apples anyway?

However, be sure and wash the apples well. Apples are among the so-called “dirty dozen” produce members that sometimes harbor residual pesticides, these include strawberries, spinach, kale, nectarines, grapes, peaches, cherries, pears, tomatoes, celery, potatoes, and Telly Savalas.

What you need for this Low Fat Apple Crisp Recipe

FRUIT BASE:
6-8 small/medium APPLES
1 LEMON, juiced and zested
¼ cup SUGAR
1 Tbsp CINNAMON POWDER
3 Tbsp CORNSTARCH
2-4 Tbsp freshly grated GINGER (lots of ginger is a good idea)

TOPPING:
1 cup ROLLED OATS
½ cup ALL PURPOSE FLOUR
½ cup ground FLAXSEED or ALMOND MEAL
¼ cup BROWN SUGAR
½ cup SUNFLOWER, SAFFLOWER, or CANOLA OIL
½ cup chopped WALNUTS or PECANS
¼ tsp SALT
1 tsp CINNAMON POWDER
1 tsp CARDAMOM POWDER

low fat apple crisp recipe

How to Make a Low Fat Apple Crisp

  • Quarter apples and cut out the core, then slice apples into ¼” thickness.
  • Heat 1 Tbsp of oil in a pot on medium high heat and add apples, then reduce heat to medium and cook apples about 5 minutes until they just begin to soften.
  • Turn off the heat and add the ginger, lemon juice, and lemon zest. Toss with the apples.
  • Combine the sugar, cinnamon, and cornstarch and then toss with the apple/ginger mixture.
  • Lightly oil the bottom and sides of an 8” X 8” baking dish and spread the apple mixture evenly. Check current prices for an 8×8 Pyrex Dish on Amazon.
  • In a bowl, combine all of the topping ingredients and mix together well.
  • Distribute the mix evenly over the apple base.
  • Bake uncovered in an oven preheated to 350˚F for about 50 minutes to 1 hour.
  • Once the topping is browned and the edges begin to bubble, the crisp is done.
  • Remove from the oven and let sit about 30 minutes before serving.

This low fat apple crisp recipe is great all on its lonesome or topped with a scoop of ice cream, but if low fat isn’t your goal, either way it’s a tasty treat.

low fat apple crisp recipe

For another easy sweet treat with healthy ambitions, you’ll enjoy this Quinoa “Rice” Pudding Recipe.

rice pudding
quinoa pudding recipe

How healthy are apples? Check out what eggheads at Harvard College have to say about apples.

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

Thanks for watching our recipe videos!

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

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Canned Clam Recipe for Flatbread Clam Pizza

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

How to Make Flatbread White Clam Pizza

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

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

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

canned clam recipe

Ingredients for a Flatbread Canned Clam Recipe

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

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

canned clam recipe

Check current prices for CANNED CLAMS on Amazon.

How to Cook Flatbread Clam Pizza on a Tortilla Wrap

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

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

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

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

Here’s some nutritional data for canned clams.

Thanks for watching our canned clam recipe video!

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.

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Roasted Okra Recipe – Oven-Baked Whole Okra

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.

roasted okra recipe

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.

okra curry recipe
okra curry

If you crave okra info, here’s more in depth nutritional info than you’ll ever want about okra.

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

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.

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Cauliflower Hummus Recipe for Health Nuts

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

cauliflower hummus recipe

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.

onion dip recipe

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.

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Avocado Recipe Tostada for a Low Fat Diet

avocado recipe

A healthy way to start the day is with an avocado tostada for breakfast, but this easy avocado recipe is perfect anytime. A tostada is simply a corn tortilla baked or fried to crispy deliciousness. I’m trying to reduce saturated fats, so baking tortillas in an oven is a smart option for me, and avocados are one of the best sources of beneficial fats.

Ingredients for this Avocado Recipe

1 ripe AVOCADO
1 or 2 toasted CORN TORTILLAS
1 GREEN ONION chopped
1 Tbsp SUN DRIED TOMATO chopped
1 Tbsp EVERYTHING SEASONING for Bagels
1 Tbsp LEMON JUICE if not eating right away; this will help keep the avocado from discoloring.

This recipe makes 1 or 2 servings depending on how much avocado topping you desire on each tostada. CG and I usually make 2 servings, although in the video recipe I pile on the topping for one large serving.

You can buy premade tostadas, but often they are fried. If you already have corn tortillas at home, you can simply bake them in the oven and create your own tostadas. This will work with either yellow or white corn tortillas.

How to Toast Tortillas to Make Tostadas

  • Preheat the oven to 350˚F.
  • Spread tortillas on a baking sheet.
  • Bake for 10 minutes, then turn and bake for 5 more minutes. This time is approximate, so keep an eye on them. If you remove the tortillas too early, they will be more chewy than crisp, so simply return them to the oven and bake a few minutes more if needed.
  • When crisp, remove tostadas from the oven and allow to cool.

How to Make an Avocado Tostada

avocado recipe

Buy a ripe avocado for this recipe, and choose avocados that still have the “nubbin” on the stem end. Often these ends are missing on avocados, and sometimes this can allow for an avocado to dry out, or to spoil more quickly, so keep this in mind when shopping.

For this recipe, I like to use a combination of regular and smoked sundried tomato, but use whatever you prefer.

  • In a bowl, combine the chopped green onion bottoms, Everything Seasoning, sundried tomato, and fruit of the avocado. Check current prices for Everything Seasoning Mix on Amazon.
  • Mix well to desired smoothness. Add Lemon juice if eating later.
  • Spoon the mixture evenly onto 1 or 2 crispy tostadas.
  • Top with the chopped green onion tops, and additional sundried tomato if desired.

And that’s it! Hope you enjoy this healthy avocado tostada. For another easy avocado dish, check out this Guacamole Recipe.

easy guacamole recipe
guacamole recipe

Here’s a little info about some of the health benefits of avocados. Thanks for checking out our avocado tostada 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!

Thanks for Watching our Recipe Videos!

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

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

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

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Tuna Casserole Recipe – Creamy NOT Wet!

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

Tuna Casserole Ingredients

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

tuna casserole recipe

How to Make Tuna Casserole Recipe

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

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

squash casserole recipe

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

We appreciate you watching our recipe videos!

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

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Oatmeal Fudge Bars No Bake Recipe

No-bake oatmeal fudge bars are easy to prepare and make a nice treat when you’re in a chocolaty mood. This is a no bake recipe, but you will need to melt chocolate on the stove top, which takes only a few moments. Use dark chocolate chips for the fudge. When buying chocolate chips, check the ingredients and choose chips where the 1st ingredient is chocolate instead of sugar, that way you can feel like a health nut when indulging in this rich treat. However, since this is a no-bake oatmeal dish, don’t gorge yourself too much, otherwise your digestive tract may go on strike.

Oatmeal Fudge Recipe Ingredients

2 cups OATMEAL (quick oats)
1 cup OAT FLOUR
1 cup NUTS chopped
⅓ cup HONEY
½ cup COCONUT OIL
1 tsp VANILLA
1 Tbsp BUTTER
2 cups DARK CHOCOLATE
¼ cup COCONUT MILK

oatmeal fudge bars

How to Make Oatmeal Fudge Bars

  • In a large mixing bowl, whisk together the honey, coconut oil and vanilla.
  • Add the quick oats and oat flour and stir into the mixture until well combined. Oat flour is simply ground up oats, so if you don’t want to buy oat flour, simply place oatmeal in a food processor and blend into a powder. Check the current price for Oat Flour on Amazon.
  • Add chopped nuts and fold into the mix. I like to use a combo of walnuts and toasted, slivered almonds, but any nut you prefer will be the right choice.
  • Layer the bottom and sides of a baking dish with parchment paper. Take about ⅔ of your oat-honey-nut mixture and press flat to cover the bottom of your baking dish; this will form the crust for your fudge bar. In the video recipe, I use an 8X8 baking dish for thick oatmeal fudge squares, but adjust the size of the dish to create the size bars you prefer. A larger dish will make for thinner bars, because that’s how science works. Be sure and prepare this part of the recipe before melting your chocolate.
  • On the stove top, prepare a double boiler to melt the chocolate. Heat the pot on medium low and add in the butter. When butter melts, add in the chocolate and stir until it has melted. Stir in the coconut milk until well mixed and the chocolate is smooth.
  • While still heated, remove melted chocolate from the stove and pour over your flattened oats.
  • Spread the chocolate evenly over the oats.
  • Take the remaining ⅓ oat mixture and crumble over the top of the soft fudge layer. Add extra nuts to the top if desired.
  • Use a spatula and slightly press the topping into the fudge.
  • Refrigerate overnight, or at least 2-3 hours before serving.

When the fudge sets, it will be very easy to remove from the baking dish thanks to the parchment paper. Check current prices for Parchment Paper on Amazon. Cut the oatmeal fudge bars into whatever sizes you desire. They are very rich bars, super decadent and delicious, so a little goes a long way.

Another of my favorite easy treats is this fantastic No-Bake Refrigerator Fruit Cake Recipe. Fruit cake? Trust me, it’s fantastic.

Or if you’re in a baking mood, but still want a quick and easy treat, here’s a Chewy Brown Sugar Cookie Bar that will do the trick!

chewy cookie recipe

Thanks for Watching our Videos!

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

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

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

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Spinach Curry with Chickpeas

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

Check out current prices for Indian Cooking Spices on Amazon.

spinach curry

How to Make Chickpeas and Spinach Curry

  • 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.

For more Indian recipes, check out this real-time Indian cooking lesson featuring some of my favorite Indian dishes.

mango curry
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

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.

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Best Squash Casserole Recipe

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

squash casserole recipe

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!

For another squash dish, try this yummy Butternut Squash Recipe.

butternut squash recipe

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

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.

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Homemade Onion Dip Recipe

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

onion dip recipe

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!

If homemade onion dip isn’t your thing, you can check current prices
for a dried ONION DIP mix
on Amazon.

For another easy party favorite, try this Pimiento Cheese Dip Recipe.

pimiento cheese spread
homemade pimiento cheese spread

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

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.

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Twice Baked Spaghetti Squash Recipe

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.

best spaghetti squash
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.
baked spaghetti squash recipe

Twice Baked Spaghetti Squash Recipe

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

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

pad thai recipe
pad thai recipe with spaghetti noodles

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

Thanks for watching our recipe videos!

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.

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Chewy Cookie Recipe – Easy Bar Cookies

You won’t believe how easy it is to bake this chewy cookie recipe. I love bar cookies, and this brown sugar cookie recipe is practically foolproof. I’ve made many variations of these brown sugar chews and they’ve all turned out great, because the ingredients are super basic, so it’s hard to go wrong as long as you’re in the baking ballpark.

What you need for this Chewy Cookie Recipe

¾ cup BROWN SUGAR
½ cup ALL PURPOSE FLOUR
1 Tbsp BUTTER
1 EGG
1 tsp VANILLA EXTRACT
½ tsp SALT
1 cup chopped WALNUTS

chewy cookie recipe

How to make Brown Sugar Chews

  • In a large bowl, add the softened butter, sugar, egg, and vanilla extract, then stir until smooth.
  • Sift in the flour and salt and stir until mixed.
  • Fold in the walnuts.
  • Grease the bottom and sides of an 8” X 8” baking dish, OR LINE THE BOTTOM OF THE BAKING DISH WITH PARCHMENT PAPER. Between the two options, I highly recommend going with the parchment paper. The cookies are chewy, and sticky on the bottom, so parchment paper will make getting them out of the pan much easier. Check current prices for parchment paper on Amazon.
  • Roll the cookie dough into the baking dish and spread it evenly.
  • Bake in an oven preheated to 350˚F for about 20 minutes.
  • Remove the dish from the oven and place on a rack to cool.
  • Once cool, cut the cookies into squares.

That’s it! I love these cookies. And it’s a very easy recipe to modify.

Variations on this Chewy Cookie Recipe

  • Instead of ¾ cup brown sugar, use ½ cup brown sugar and ¼ cup Molasses.
  • For less chewy cookies, increase the amount of flour to match the amount of sugar.
  • Reduce the chopped walnuts to ½ cup and add ½ cup dried coconut. Or substitute chopped dates for the walnuts.
  • Substitute 1 tsp of lemon extract for the vanilla extract, and add 1 Tbsp of finely chopped lemon zest.
chewy cookie recipe

Salted Caramel Cookie Bar

Here’s one of my favorite variations of this bar cookie recipe. This recipe has more sugar and more butter and more salt, so it’s not a step in a healthier direction, but it’s delicious. I recommend this cookie recipe for folks with better-than-average willpower.

1 cup BROWN SUGAR
½ cup ALL PURPOSE FLOUR
2 Tbsp BUTTER
1 EGG
1 tsp VANILLA EXTRACT
½ tsp SALT in the batter…plus additional LARGE GRAIN SALT for the topping
1 cup chopped WALNUTS

You make this recipe the same as the recipe above, but as a final step, top the batter with additional large granule salt to taste before placing in the oven to bake.

For another easy cookie bake, try this Oatmeal Cookie Recipe.

oatmeal cookie recipe

Thanks for Watching our Chewy Cookie Recipe Video!

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Baked Bean Salad instead of Potato Salad?

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.

What you need for a Baked Bean Salad

15oz canned BAKED BEANS
1 BOILED EGG
1-2 Tbsp MAYONNAISE
2 Tbsp finely chopped PICKLES
1 Tbsp finely chopped JALAPENOS (optional)
Fresh cracked BLACK PEPPER

…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.

baked bean salad

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.

baked bean salad

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.

cauliflower potato salad
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

Thanks for watching our recipe videos!

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Best Fennel Recipe with Shrimp

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.

fennel recipe

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

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

How to Peel and Devein Shrimp

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

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

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

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

Cooking Fennel and Shrimp in a Skillet

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

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

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

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

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

poached egg recipe

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

fennel recipe

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We appreciate you watching our recipe videos!

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Baked Salmon Cakes in the Oven

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

Ingredients for Baked Salmon Cakes

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

Season as desired. In this recipe I use…

½ tsp SALT
½ tsp PAPRIKA
1 tsp GARLIC POWDER

You will also need OIL for the baking pan

baked salmon cakes

How to Make Salmon Cakes in the Oven

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

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

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

canned salmon
salmon meatball curry topped with cilantro

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

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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Cherry Chocolate Cake with a Kick

Bake the best spicy chocolate cherry cake with this simple recipe. If you lean vegan, no problem, this cake is egg and dairy free. The inspiration for this recipe came from our travels in Mexico where we sampled several delicious chocolate desserts paired with the heat of peppers. Hot pepper and chocolate is a terrific combination.

Don’t worry, if you’re not a fan of spicy foods, the addition of heat in this recipe does not set your mouth on fire. But if the notion of pepper in your cake doesn’t thrill you, then just leave the pepper out, the cake is still moist and delicious.

Cherry Chocolate Cake Ingredients

1½ cups all-purpose FLOUR
1 cup white SUGAR
¼ cup COCOA powder …do not substitute hot chocolate mix, it’s not the same thing
1 tsp BAKING SODA
2 tsp CINNAMON
¾ tsp RED PEPPER POWDER or cayenne powder
1 tsp VANILLA
1 Tbsp WHITE VINEGAR
5 Tbsp refined COCONUT OIL …Using unrefined coconut oil will add a coconut taste
1 cup COLD WATER

Optional Toppings:
powdered sugar
cherry topping (recipe below)
crème fraîche (recipe below) Your favorite frosting or icing
Greek yogurt
whipped cream
cool whip

chocolate cherry cake

How to Bake a Cherry Chocolate Cake

  • Place 1 cup of water in the fridge to cool.
  • Lightly grease a 9-inch cake pan, or grease the pan sides, and place cut parchment paper in the bottom.
  • Place rack is in the center of your oven and preheat oven to 350 F.
  • In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda, cinnamon, and cayenne.
  • Add the vanilla, vinegar, oil, and 1 cup of cold water and stir until just combined. Do NOT over stir.
  • Pour batter into the cake pan and bake for 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
  • Remove cake pan from oven and allow to cool on cooking rack until you can safely handle the pan. Do not try to remove the cake from the pan hot out of the oven, because it might fall apart.
  • Once cake pan can be handled, run a butter knife around the edges of the cake to loosen it from the pan, then turn the cake upside side on a cooling rack, tap the bottom of the pan and remove pan off of the cake. Need a cooling rack? Check current prices for cooking racks on Amazon.
  • Allow the cake to cool before adding any topping.

The chocolate cake is moist and delicious all on it’s own. Just a sprinkling of powdered sugar on the top of the cake will transform it into a very appealing dessert. For the video recipe, we add a rich cherry topping, but you can use any fruit you wish. You can check out the cherry cake topping recipe below, or simply top the cake with your favorite frosting, icing, or cool whip.

Cherry Topping Recipe

You can purchase a can of cherry topping to go on your fresh chocolate cake, but we’re not a big fan of the overly goopy and sweet canned cherry options. A homemade cherry topping is easy to prepare.

Ingredients for Cherry Topping

4 cups PITTED SWEET CHERRIES …we use frozen cherries
1/4 cup WATER
1 Tbsp CORN STARCH
1 Tbsp LEMON JUICE
2 Tbsp SUGAR

How to make Cherry Topping

  • In a medium saucepan, combine water, cornstarch, lemon juice, sugar.
  • Place over medium heat and constantly stir until it begins to thicken.
  • Add cherries and cook about 10 minutes, stirring occasionally, until sauce is lightly boiling across the surface.
  • Remove pan from the burner and allow the sauce to cool to room temperature. The sauce will thicken more as it sits.

How to Make Crème Fraîche

This topping is basically a homemade, mild sour cream. And if you think ‘sour cream’ doesn’t belong on a dessert, give this recipe a try before you decide. But be forewarned, this stuff is addictive! Here’s our video for making a crème fraîche recipe.

creme fraiche recipe
Delicious crème fraîche can be made at home simply and inexpensively.

Ingredients for Crème Fraîche

16 oz HEAVY CREAM, also called heavy whipping cream
2 Tbsp YOGURT with live cultures

You can halve or double the recipe, as needed.

The live cultures in the yogurt are key! We often use thicker Greek yogurt. Instead of YOGURT with live cultures, you can also use BUTTERMILK, but buttermilk will make a crème fraîche with a bit more tang, perhaps better suited as a savory foods topping.

How to make Homemade Crème Fraîche

  • Stir the two ingredients together in a jar. Top the jar with a loose fitting lid or something that allows the mixture to ‘breathe’. A coffee filter or even a napkin works.
  • Let jar sit at room temperature undisturbed for 12-24 hours.
  • Stir again and place the crème fraîche in the refrigerator. It will continue to thicken.
  • Your crème fraîche will keep 8 to 10 days in the refrigerator.

If hot pepper in your cake sounds interesting, what about beans? Here’s a gluten-free chocolate cake recipe that will shock you with deliciouness.

lemon meringue pie
Try this easy chocolate cake recipe…made with beans…wha!!!?

Thanks for Watching our Videos!

Thanks for checking our cherry chocolate cake 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.

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Chilaquiles Recipe Mexican Breakfast Favorite

My favorite Mexican breakfast dish is a chilaquiles recipe. Chilaquiles are tortillas served with a delicious pepper sauce. For this recipe I use tomatoes and smoky ancho peppers, or dried poblanos, to create a rich, red, salsa topping. Another version of this dish is Chilaquiles verdes, which is tortillas topped with a green salsa. The recipe below will make 2-4 servings depending on your appetite.

Ingredients for this Chilaquiles Recipe

TORTILLA CHIPS
CHEESE (a crumbly white cheese)
CREMA (thickened cream)
Chopped raw ONIONS

Chilaquiles Sauce:
1-2oz ANCHO PEPPERS (dried poblano)
1 med ONION
3 med TOMATOES
1-2 cloves GARLIC
1 tsp SALT

Are You Ready for this Classic Mexican Breakfast?

You can buy a premade Mexican-style crema to top this chilaquiles recipe, or make your own creme fraiche at home. I’ll have a recipe video for creme fraiche posted below, and you’ll want to begin making this crema the day before you plan to use it.

I buy dried poblano peppers, aka ancho peppers, in the Latin foods section of my local grocery, or you can check current prices for Ancho Peppers on Amazon. Poblano peppers are relatively mild, so adding an additional type of hot pepper will be needed if you enjoy a spicy dish, or just add hot sauce.

Any cheese will do for this recipe, but I prefer a milder white cheese that melts easily. The cheese is there to add creaminess more than flavor.

You can make your own crispy tortillas by cutting fresh tortillas and frying them lightly in oil, or simply use premade chips. I like thicker tortillas for this recipe, but any kind will do, just be mindful that thinner chips will get mushier in the sauce faster.

There are different variations on chilaquiles. Some recipes call for the tortillas to be cooked for a while with the sauce making the chips very soft, even mushy. I prefer the chips to be topped with the sauce at the very end of the recipe, this way some of the chips will be softened, but some of the tortillas will retain a degree of crunchiness. There is no wrong way, whatever you prefer is the right way.

chilaquiles recipe

How to Make a Chilaquiles Recipe

  • Heat 5-6 cups of water in a heavy bottomed pot. Check current prices for a Kitchen Pot on Amazon.
  • Remove the stems and seeds from the dried peppers.
  • Into the pot add the roughly chopped onion, garlic, tomato, peppers, and salt.
  • Bring the pot to a boil, then reduce the heat and cover. Let the pot simmer for 30 minutes.
  • Pour away excess water from the pot and reserve if needed.
  • Add the contents of the pot into a blender and mix until smooth. I like to add about a ¼ cup of half and half into the blender for extra creaminess. If the sauce is too thick, thin with the reserved water.
  • Heat a skillet on medium heat and cover the bottom with some of the blended sauce.
  • Arrange the chips evenly across the skillet, as many as desired.
  • Top chips with half of the crumbled cheese and chopped onion.
  • Pour remaining sauce or as much as desired over the skillet contents.
  • Sprinkle with remaining chopped onion and cheese.
  • Drizzle with crema and serve immediately as a breakfast side or main dish.

I like to pair this chilaquiles recipe with softly cooked eggs. The runny yolks go great with this sauce, but any egg you like will work. And beans, too.

chilaquiles recipe

How to Make Homemade Crema for Chilaquiles

To make this cream topping into a Mexican style crema, just stir in a little lime juice. And visit our creme fraiche page for written details of this cream topping recipe.

For another Mexican breakfast favorite, try this spicy Huevos Rancheros Recipe.

huevos rancheros
Huevos Rancheros is a flavorful, classic mexican dish…delicious!

Thanks for Trying Our Chilaquiles Recipe

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

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

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

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

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Canned Corned Beef Recipe Ideas

Check out these three canned corned beef recipe ideas: dip, hash and corn beef and cabbage. But what is canned corned beef? Beef is cooked, minced, and packed into a can where it then becomes a can-shaped block of beef suitable for a variety of recipes.

Corned Beef Pickle Dip Recipe

An unexpected way to use canned corn beef is in this quick cracker dip recipe.

Canned Corned Beef Pickle Dip Ingredients

12oz canned CORNED BEEF
1 cup finely chopped PICKLES
16oz SOUR CREAM or substitute CREAM CHEESE
1 Tbsp dried minced ONION
½ tsp BLACK PEPPER

optional:
CREAMY HORSERADISH or chopped pickled JALAPENO to taste
I use about 1 Tbsp of each in the video recipe
Serve dip with crackers or sliced veggies

How to make Corned Beef Pickle Dip

  • I like to use 16 oz. of sour cream for this recipe, but you can substitute plain Greek yogurt or cream cheese, or use a mixture of these ingredients. If using cream cheese, set it out to soften beforehand.
  • Finely chop some dill pickles, or use a premade relish.
  • I like to add chopped jalapenos or creamy horseradish for heat, but that’s optional.
  • In a large bowl, combine all of the ingredients until well mixed. If you make the dip ahead of time, it will allow for the flavors to come together, but it’s fine to eat right away.
  • Serve with crackers or sliced fresh veggies like celery, carrot, and bell pepper. It’s a heavy dip, so it balances well with fresh veggies, and it’s very filling.
canned corned beef recipe

Canned Corned Beef Recipe Ideas

Canned corned beef is a popular ingredient for breakfast. Simply slice and fry the beef in a skillet and serve with eggs, grits, potatoes, rice, or whatever.

Canned beef is great on a simple sandwich. Sear beef slices in a skillet and eat them on white bread with plenty of mustard. This tastes great sitting outside your trailer in your favorite lawn chair. Do you like BLTs? What about a CBLT? A Corned beef, lettuce, and tomato sandwich is yummy.

Making a corned beef hash with diced potatoes is a breakfast classic. If you’ve ever tried a premade canned corn beef hash, then you know it’s pretty awful. But, if you make the hash at home with fresh potatoes and onions and canned corned beef, it’s terrific. Check current prices for Corned Beef on Amazon.

canned corned beef recipe

Corned Beef Hash Recipe

12oz canned CORNED BEEF
2 medium-sized POTATOES
1 ONION
2 Tbsp WORCESTERSHIRE SAUCE
SALT and PEPPER to taste
OIL for cooking

How to make Corned Beef Hash

  • Heat oil in a skillet on medium heat.
  • Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Saute potatoes for about five minutes. Give the dish an occasional stir, but not too much.
  • Mix in the chopped onion, and continue sauteing another 5 minutes.
  • Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
  • Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking. Check current prices for a non-stick skillet on Amazon.

I love serving this classic corned beef hash recipe with toast and a couple of soft-yolked eggs. Maybe a splash of hot sauce?

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

Corned Beef and Cabbage Recipe

12oz canned CORNED BEEF
1 small CABBAGE
1 large ONION
1 large CARROT
3-4 cloves GARLIC
¼ cup VINEGAR
2 Tbsp WORCESTERSHIRE SAUCE
1 tsp CARAWAY SEEDS
1 Tbsp dried HERBS
SALT and PEPPER to taste
OIL for cooking

How to make Corned Beef and Cabbage

  • Heat oil on medium heat in a large, heavy bottomed pot.
  • Add chopped onions. Saute onions for about five minutes.
  • Season onions with salt, pepper, and herbs.
  • Add in garlic and saute for another minute.
  • Add the cabbage and carrots and continue to cook on medium heat for 5 minutes, stirring occasionally.
  • Add the Worcestershire sauce and vinegar and mix well.
  • Reduce the heat to medium low and let cook uncovered until much of the water has cooked out of the dish. Stir occasionally.
  • While cabbage continues to cook, open canned corned beef and chop and form beef into marble-sized pieces.
  • Lightly spray a skillet with oil and sear the beef on medium high heat until well browned.
  • When cabbage has reached desired doneness, add in the seared beef and toss lightly.
  • Serve hot.

I prefer searing the beef in a separate skillet because it gives the canned meat a better flavor if it’s seared well. Check current prices for a non-stick skillet on Amazon. And, you can simply add the beef right out of the can into the cabbage if you prefer, but I think searing the beef well is worth the added effort.

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

Thanks for watching our recipe videos!

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

For another easy cracker dip/spread, try a Classic Pimiento Cheese Recipe.

pimiento cheese spread
homemade pimiento cheese spread

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

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Garlic Bread Rolls – No Yeast Bread

Try this easy no-yeast bread recipe for baking delicious garlic bread rolls. These bite-sized garlic rolls are perfect with pastas and soups. Adding a bit of garlic and shredded cheese makes these fresh bread rolls irresistible, and the butter finish takes them over the top.

What You Need to Make Garlic Bread Rolls

1 cup ALL PURPOSE FLOUR (plus ¼ cup extra flour for working the dough)
1½ tsp BAKING POWDER
½ tsp SALT
1 cup plain GREEK YOGURT
1 Tbsp minced GARLIC
½ cup shredded CHEESE
2 Tbsp melted BUTTER
¼ tsp GARLIC POWDER
¼ tsp DRIED PARSLEY
(or use 1 Tbsp fresh chopped parsley)

garlic bread rolls
garlic bread bites served with zoodles

How to Bake Garlic Bread Bites

  • Preheat the oven to 475˚ Fahrenheit.
  • Place flour, baking powder, and salt in a large bowl and mix.
  • Add in yogurt and stir until the dry ingredients are just combined into the wet ingredients and begin to ball together.
  • Turn the dough ball out onto a floured surface.
  • Sprinkle lightly with flour and knead the dough just a couple of times and form into a ball. Don’t overwork the dough.
  • Flatten the dough ball slightly and top with the shredded cheese and minced garlic topping. Use whatever cheese or combos of cheese you like. A touch of Parmesan adds a great flavor.
  • Fold up the dough around the garlic and cheese and knead lightly to incorporate the ingredients throughout the dough.
  • Flatten dough again, then cut into 16 wedges. Roll each wedge into a ball and place on a parchment covered baking sheet. Check current pricing for parchment paper on Amazon.
  • If dough becomes sticky while forming the rolls and handling, just lightly dip your fingertips in oil, or dust lightly with flour.
  • Bake rolls at 475˚F for 10-14 minutes, until golden brown.
  • While the garlic rolls bake, mix together melted butter, garlic powder, and parsley.
  • When rolls have colored up and baked through, remove the bread from the oven and let the rolls cool for 10 minutes.
  • Then roll each garlic bread bite in the seasoned melted butter.
  • Serve with anything or nothing, because they are fantastic in every way.

For another easy no-yeast bread recipe, try this Classic Biscuit Recipe.

Thanks for checking out our garlic bread rolls 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 bread recipe video!

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.

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Oatmeal Cookie Recipe for Easy Cookies

Bake an easy oatmeal cookie recipe using rolled oats. Then add in whatever else you desire to jazz up your cookies. We almost always add raisins, but we took a break from the raisins this time and added butterscotch chips. Why do oatmeal cookies seem more healthy than other cookies? But that can’t be true, because they taste too good.

What You Need for this Oatmeal Cookie Recipe

Makes about 3 dozen cookies…the size of the cookies will determine how many

½ cup softened BUTTER (1 stick)
½ cup SUGAR (white or brown)*
1 EGG beaten
1 tsp VANILLA EXTRACT
1 cup ALL PURPOSE FLOUR
1 cup 3 minute ROLLED OATS
¼ tsp SALT
¼ tsp BAKING SODA
½ tsp BAKING POWDER
2 tsp CINNAMON
Optional:
½ cup BUTTERSCOTCH
or CHOCOLATE CHIPS
½ cup chopped RAISINS
1 cup chopped NUTS

* For a less sweet oatmeal cookie recipe, you can reduce the amount of sugar by ¼ cup, or reduce the added dried fruit and chocolate chips. They’re great cookies to enjoy with a hot coffee or tea.

Double the Recipe for More Cookies

1 cup butter
1 cup sugar
2 eggs, beaten
2 tsp vanilla extract
2 cups flour
2 cups 3-minute oats
¼ tsp salt
½ tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1 cup raisins or chocolate/butterscotch chips
1 ½ cup chopped nuts

oatmeal cookie recipe

How to Make Oatmeal Drop Cookies

  • Set butter out early to soften.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, whisk 1 egg and then add sugar, butter, and vanilla extract and mix well.
  • In another bowl, combine the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon.
  • Pour the dry ingredients into the wet ingredients and mix until no longer dry.
  • Fold whatever else you like into your oatmeal cookie batter; nuts, raisins, chocolate or butterscotch chips, dates, dried fruit, candy. 1 to 2 cups of whatever you desire.
  • Drop the batter by the spoonful onto a lightly greased baking sheet, or use parchment paper. Make cookies whatever size you like, but make them uniform so that they will bake evenly. Need parchment paper? Check current pricing for parchment paper on Amazon.
  • Place cookies in the oven and bake until very lightly browned on the top, they will not color up much before they are finished. If they are browned well on the bottom, they are likely done. If you wait for the top to color well, they will be overdone. About 15 minutes baking time is a good estimate for Tablespoon sized cookies.
oatmeal cookie recipe
Oatmeal cookie with raisins, walnuts, and butterscotch chips

For another easy cookie recipe, try this Classic Shortbread Cookie.

shortbread cookie recipe

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

Thanks for watching our recipe videos!

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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Golden Beet Recipe for Beet Greens and Roots

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.

golden beet recipe

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.
golden beet recipe

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.
  • Heat oil in a skillet on medium heat. Need a good kitchen skillet? You can check current prices for a shiny new non-stick skillet on Amazon.
  • When oil is hot, add 1 small, chopped onion and cook for 2-3 minutes.
  • Season with 1 teaspoon of salt, and ½ teaspoon of chile powder.
  • Add 3-4 cloves of finely chopped garlic, mix well, and saute for another minute.
  • Add in the chopped stems, cover the skillet and let cook several minutes until the stems are tender, stirring occasionally.
  • Once stems are tender, add in the beet green leaves and cover for 1 minute.
  • Once leaves are wilted, turn off the heat, mix the greens well, and serve the dish hot.

For another healthy beet recipe, try this Kale and Beet Salad.

kale beet salad

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

We appreciate you watching our recipe 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 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.

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Surinam Cherry – Edible Yard Plants

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.

surinam cherry

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.

surinam cherry

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.

surinam cherry

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.

Look here if you want more sciencey info about Surinam cherry trees.

Another fruit we enjoy eating during our travels is fresh tropical papaya.

how to eat papaya

Thanks for checking out our Surinam cherry video, and all of our recipe and food blogs. Sign up for our mailing list to never miss a new 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

Thanks watching our food videos!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we might 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 that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

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Mamey Fruit – How to Eat Mamey Sapote

What is mamey fruit? Mamey sapote is a tasty tropical fruit we often see at local markets here in Mexico. The fruit is native to South and Central America, but it is also grown in south Florida, so you might be able to find it at a grocery in the USA. It is much like an avocado in the way you slice and eat it.

Ripe mamey is creamy and delicious, with a texture similar to avocado. It is sweet, but not overly so. At it’s best, I think mamey tastes like a creamier version of a baked sweet potato. The taste may vary, with hints of apricot, peach, and pumpkin.

How to tell When Mamey Fruit is Ripe

Mamey fruit varieties are shaped from round to football-shaped sizes with dull, sandpapery skins. The mamey we find here at markets in Mexico range from “hard as a rock” to “so soft it looks like a flat tire”. If eating mamey soon, you want to buy fruit somewhere in between these two stages. The mamey should give slightly when pressed.

Mamey fruit grows on trees and is cut away when harvested, so pick a mamey that still has a nub of stem where it was taken from the tree. If the crown of stem is missing, the fruit can dry out, and may spoil prematurely.

If you buy firm mamey, just let it sit unrefrigerated until it softens. Firm, raw mamey is not edible. It’s hard to cut, semi-starchy, and bitter.

mamey fruit

Cut ripe mamey just as you would an avocado. Run a sharp knife through the skin and around the pit to divide the mamey into two halves. There will likely be only a single pit at the center, but there may be up to four pits. The pits are slightly toxic, so do not consume them in any way, and the skin is inedible, as well.

The meat of the fruit ranges from a light salmon color, to orange, to a deeper reddish hue. Any membrane you find in the fruit from around the pit can easily be scraped away with a spoon.

How to Use Mamey Sapote

Fresh, ripe, raw mamey is delicious. It’s a creamy, desserty fruit you can spoon right into your mouth like a pudding.

We really enjoy mamey ice cream, and we also love “paletas” made from mamey. A paleta is like a creamsicle or frozen fruit bar on a stick. Because it’s creamy, mamey is perfect for a smoothie. But whatever kind of smoothie you like, if you’re a smoothie person, you can check out current prices for a Personal Smoothie Maker on Amazon.

Creamy mamey fruit can also be whipped into a batter and used for baking cakes, muffins, or used as a pastry filling.

mamey fruit

Is Mamey Fruit Good for You?

Is there a fruit that’s not good for you? Like with many natural fruits, you’ll find a bounty of health benefits. Similar to bananas, Mamey is a good source of potassium. It is high in dietary fiber, vitamins B6, C, and E. Plus other B vitamins, and even manganese.

Mamey fruit also contains carotenoids, which gives the ripe fruit its rich color similar to pumpkin and carrot. Carotenoids may help to protect the body from certain cancers.

And did I mention it’s delicious? If you’re an egghead and wish to read more, here’s some detailed, sciency info about pouteria sapota a.k.a. Mamey fruit.

Another fruit we’ve enjoyed eating during our travels is fresh tropical papaya.

how to eat papaya

We’ve found so many things to love south of the border, and you can see them over at our video travels in Mexico.

We appreciate you checking out our mamey fruit video, and all of our recipe and food blogs. 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 that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Share and Enjoy !

Chorizo Verde and 3 Ways to Cook Sausage

I bought chorizo verde packed in sausage casing and cooked the sausage 3 different ways. Chorizo Verde is a Mexican ground sausage mixed with lots of seasoning plus blended cilantro and peppers, which gives the chorizo a wild green color. Raw link sausage packed in a sausage casing is easy to cook, and the casing is edible. The key to tasty link sausage is getting nice color and a crispy edge to the sausage, but if you don’t want to eat the casing, it’s easy to peel away and use the sausage just like any ground meat.

What is Chorizo Sausage?

Chorizo is a spicy ground sausage packed with lots of seasoning and flavor. Folks often expect chorizo to be hot, and sometimes it is, but not always. What makes chorizo is the abundance of spice and flavor, not the heat. Lots of garlic, cumin, ground peppers, salt, and often plenty of paprika go into the pork shoulder grind. Chorizo often has a rich reddish color because of added paprika.

Raw chorizo found in the meat case is generally thought of as Mexican chorizo, while chorizo sausage already cooked and dried is called Spanish chorizo. You can often find Spanish chorizo sold with the pepperoni, salami, and other dried meats, or you take a look at the price for Spanish Chorizo on Amazon.

What’s In Chorizo Verde?

Chorizo verde can have all the ingredients of its rich, red cousin, but it is defined by the green color. The color comes from an abundance of added cilantro and roasted chile peppers. Sometimes chorizo verde is extremely green because the cilantro and peppers are blended like a smoothie into the sausage. Sometimes it more closely resembles an Italian sausage, but flecked with the green of chopped cilantro and chile pepper. Chorizo verde ultimately has more greens and less sausage than the more common red chorizo, which makes for a different taste, and less fat.

chorizo verde in a skillet

But whether you’re preparing a paprika packed chorizo, a chorizo verde, or any raw sausage packed into link casings, here are two easy ways to prepare sausage on the stove.

How to Cook Chorizo Packed in a Casing

Firstly, you don’t have to cook sausage in a casing. If you like, you can simply cut the casing open and pull the ground sausage out and use it just like any ground meat in any dish you like. But sausage casing is edible, and can add a nice texture if cooked the right way.

How to Cook Link Sausage on the Stove top

  • Use a skillet or a heavy-bottom pot with a lid.
  • Place about ¼” of water in the bottom and bring the water to boil.
  • Add in the sausage and reduce to a simmer, then cover and let cook for about 10 minutes. You can adjust this time depending on the size of the sausage.
  • After 10 minutes, pour off the water and then continue to cook the sausage on the stove top, turning to get a good sear on each side.
  • Cut into the sausage to make sure it’s cooked through, and serve as desired.

How to Cook Link Sausage in the Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place sausages in a shallow roasting pan. Line with aluminum foil to speed cleanup.
  • Bake for 20-30 minutes, or until cooked through. Adjust the cooking time depending on the sausage size.
  • After 15 minutes, begin giving sausages an occasional turn to brown each side.

However you cook sausage in a casing, getting a nice sear on the sausage is key to great taste. I found chorizo verde did not brown as well as other sausage I’ve cooked, but even without getting a deep sear, crisping the sausage casing makes all the difference in taste. And if you find that sausage casing is too chewy, or not to your liking, then just peel it away, no problem.

If you’re still in a sausage mood, check out this Sausage Tomato Pie Recipe.

sausage tomato pie

Thanks for taking a look at Mexican chorizo verde, and checking out our other recipes. Sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our recipe 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.

Share and Enjoy !

Egg in a Basket Recipe for Brunch

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

What You Need for this Egg Recipe

1 large EGG
1 slice BREAD
1-2 Tbsp BUTTER

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

How to Make an Egg in a Basket

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

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

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

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

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

egg bread
Fancy baked eggs to impress friends and family

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

We appreciate you watching our videos…Thanks!

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

Share and Enjoy !

Fresh Artichoke …Nutritious But Plenty Of Work

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.
fresh artichoke

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.

artichoke hearts
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.

For another interesting vegetable, here’s all you need to know about Chayote.

chayote
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.

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Mole Sauce from the Grocery Store… is it Good?

mole sauce

Mole sauce is a traditional recipe used in Mexican dishes. You know how bullfighters yell out olé? Put an “m” in front of it, and that’s how you say “mole”. But no matter how you say it, mole is delicious, and you have to try it.

What’s in a Mole Sauce?

We’ve been traveling in Mexico for over two months and one of the best things about our trip is sampling great Mexican cuisine. Some of the best dishes we’ve eaten have been mole dishes. Mole is a slow simmered sauce, reddish to brown in color, rich and thick, kinda like a smooth gravy with attitude. Mole open to many interpretations. There are all kinds of mole sauce, and whenever we get a chance to sample one, we do.

mole sauce

Potential Mole Ingredients

CHILI PEPPERS
CHICKEN BROTH
TOMATOES
TOMATILLOS
ONION
GARLIC
SUGAR
All kinds of NUTS
CHOCOLATE
SALT
CUMIN
DRIED FRUIT
BREAD
TORTILLAS
ANISE
CLOVES
SESAME SEEDS
PUMPKIN SEEDS
SQUASH SEEDS
CILANTRO
…and the list goes on

Make Mole at Home or Buy a Pre-made Mole Sauce or Paste

A key ingredient in a mole are chili peppers. A variety of chili peppers are roasted and ground into a powder or paste. This paste is added to broth or water along with a selection of other ground ingredients. This concoction is stirred and simmered and blended until smooth. Moles vary from region to region, and even house to house in Mexico.

Making a mole sauce from scratch can be fun, but pre-made mole powders and pastes are readily available for purchase at public markets in Mexico, grocery stores, and even online. Check links for current mole sauce prices on Amazon: Xiqueño Mole Paste, or Dona Maria Mole Sauce, and Dona Maria Mole Paste

Mole can be served with 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 and found it to be a pretty serviceable base. You can buy a premade mole or paste and add you own ingredients and flavors.

If you want to try making your own mole at home, check out this complete written Homemade Mole Sauce Recipe.

Thanks for checking out our store bought mole 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.

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Bacon Wrapped Cheese Bread Recipe

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

Ingredients for this Bacon Bread Recipe

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

bacon wrapped cheese bread

How to make the Best Bacon Wrapped Cheese Bread

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

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

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

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

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

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

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

egg bread
add extra bling for fancier egg bread, but don’t skimp on the seasoning

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

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.

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How To Eat Papaya – Ripe Papaya 101

how to eat papaya

Here is all you need to know to choose a ripe papaya and how to eat papaya. Cutting and eating a papaya is super simple because you can eat the entire tropical fruit including the skin, seeds, and flesh. This makes it an ideal ingredient in smoothies, especially if the papaya is a little on the over-ripe side. Papaya is packed with nutrients and great for digestive health. I found the papaya seeds really tasty, and the seeds added a nice texture, too.

Two Major Papaya Varieties We’ve Tried

There are many varieties of papaya available.  Before arriving in Mexico we were most familiar with the smaller Solo variety of papaya grown in Hawaii. We are currently in central Mexico and have had yummy maradol papaya at local restaurants.  The street vendors here sell gorgeous fruit cups of papaya, watermelon, jicama and pineapple – YUM!

In Central Mexico, the maradol papaya is popularly grown.  Both the Maradol and the Solo varieties are easy to peel and the fruit has a mild sweet flavor. The Maradol papaya can get up to 20 inches long and weigh several pounds. It is generally not as sweet as the Solo, but still has a great taste and, when ripe, has a texture similar to a soft honeydew or cantaloupe. Its mild flavor profile means it’s a great compliment for a variety of foods.

If you can’t find fresh papaya where you live, you can try dried papaya. Dried papaya is easy to find in most big box groceries, or you can check Amazon for current prices on dried papaya.

Papaya Is Packed With Nutrition

Papaya is nutrition-rich.  This tropical fruit is high in vitamin C and a great source of vitamin A and folate.  You also get plenty of fiber, magnesium, and potassium when you eat a serving of papaya. The digestive health benefits papaya are considerable because of an enzyme called papain that helps with the digestion of proteins. Papain is extracted from papaya and used as a main ingredient in powdered meat tenderizers.

how to eat papaya

How To Pick A Ripe Papaya

To pick a ripe papaya, look for mostly yellow to orange skin. You want the papaya to give a bit when you press it, but it should still be hard at the stem-end. As with any produce, you do not want a lot of soft or moldy spots. 

IF you have a few days to wait for the sweet taste, you can pick a papaya that has just started to turn yellow. Just leave it on your kitchen counter to ripen OR put it in a paper bag with a banana and set it in the fridge.

One more thing, a good papaya can have a slightly musky aroma. Wait! Don’t run away…try it first. One of Buck’s favorite ways to eat raw papaya is with a generous amount of fresh lime juice. If the smell turns you off, that’s one of many ways you can overcome the musky aroma.

How To Eat Papaya

When you’re ready to use your papaya, as with any fruit, wash the skin with soap and water before cutting. Cut off the stem end, then cut it lengthwise. For this type of papaya, the fruit will be a yellow/orange color. Generally folks scoop out and discard the seeds and membrane…but see our related thoughts at the end of this post. The texture will be similar to a ripe cantaloupe or honeydew melon.

Once a papaya is ripe, you want to store it in the fridge and use it within a day or two. Skinned papaya chunks can be frozen for later use. But like any fruit with a high water content, you don’t want to leave it frozen for too long.

Ripe papaya is soft enough that you can easily scoop our spoonfuls and eat it right out of the skin.  Or, just squeeze a generous amount of lime juice over it just before you eat it. That simple combination is fantastic! Feeling adventurous but lazy? Add a bit of chipotle chili or cayenne to your papaya/lime mixture.  What about some grated ginger, mint and a scoop of yogurt?  Raw papaya is especially friendly with citrus and creamy accompaniments.

how to eat papaya

More Things To Do With Papaya

You can make all kinds of salsas and cold salads with papaya. Just remember one thing when you make any cold dishes: the same enzyme that allows papayas to help you digest proteins, softens other fruits was well. That means that you want to eat your cold papaya creations within a day of mixing.

Use papaya to make a nutrient-packed beverage. Make a papaya smoothie mixing fruit chunks with some coconut milk, honey and a pinch of cinnamon. Try blending in a few seeds and a piece of skin for added nutrition. 

What about using papaya in a cake topping? Puree papaya with seeds and mix into lemon curd and use as a topping on a cake. Just pour on the top and drizzle down the sides over a whipped cream frosting.

The possibilities for including ripe papaya in your diet are endless, and your body will appreciate it. 

How To Use Green Papaya

Got a totally green, unripe papaya? Don’t despair! Folks purposely choose a TOTALLY green papaya (usually smaller than the ripe one) for some scrumptious meals. Shred it up and make a tart cold salad. A Vietnamese friend has served us a green papaya salad – OMG! Green papaya has a firmer texture than a ripe one, and can be added to hot dishes. Add it to soup, stews, and curries.

Don’t forget, a green papaya has a bit less of the papain enzyme than a ripe one. But still, you want to use it within a couple of days of cutting it.

You Can Eat ALL The Papaya

Yep, you can eat the seeds, central membrane and the skin.

You can eat the black seeds raw with the papaya. The seeds have a peppery and oh-so slightly bitter taste. You can also wash and dry the seeds, then use them as you would peppercorns. Try grinding up a few fresh or dried seeds and add to a salad dressing or a cocktail.  Some studies suggest papaya seeds help keep intestinal parasites out the body or as a treatment for heartburn.

See that light-colored membrane under the seeds? That can be the sweetest part of the papaya. In terms of texture, that may not be your thing but, like other fruit membranes, it packs some nutrition.

Eat the skin? Your choice. It doesn’t have much flavor but a little can add some additional fiber to your smoothie. Don’t knock it until you try it!

And that’s about all you need to know to eat and enjoy a papaya. We hope this info has been helpful, and for another tropical fruit treat, check out All You Need To Know About Mango!

mango smoothie

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. If you enjoyed this How To Eat Papaya video, check out my Cool Fruit Playlist on Youtube. 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.

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Lamb Loin Chops in a Skillet

lamb loin chops

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

Ingredients for Lamb Loin Chop Recipe

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

lamb loin chops

How to Cook Lamb Loin Chops

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

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

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

peppercorn steak
French style peppercorn steak

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

We appreciate you watching our videos…Thanks!

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

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Smoked Fish Dip with only 4 Ingredients

smoked fish dip

The best smoked fish dip is the easiest, and with just four ingredients you can make a super fish dip that’s a fantastic value and sure to be a tasty hit at parties and family gatherings. I like using smoked sardines, but any smoked fish will do the trick.

Ingredients for Easy Smoked Fish Dip

14 oz SMOKED SARDINES
(plus natural juices from the can, maybe)
8 oz CREAM CHEESE
4 Tbsp CREAMY HORSERADISH
3 Tbsp LEMON JUICE (or rice vinegar)

optional ingredients:
½ tsp powdered CHIPOTLE or SMOKED PAPRIKA
SALT and PEPPER to taste

When I was a kid, I loathed sardines. My dad used to eat sardines on ritz crackers while watching football on tv, and man did that stuff stink up the house! I was only a little kid, but that memory has stayed with me. My dad bought sardines packed in mustard, or tomato sauce, and because of the smelly association I have from childhood, I never buy sardines packed in mustard or tomato. Is that stuff any good? Adult me might have a different perspective now, but adult me isn’t ready to find out yet. But I do know that plain-jane smoked sardines packed in their own juices are fantastic.

smoked fish dip

How to Make Fish Dip

You can use any smoked seafood for this recipe, but smoked sardines are an economical choice and very easy to find.

I paid $3.49 for a 6.7 oz can of Bar Harbor brand smoked sardines at our local grocery. The BEST PRICE I found on Amazon was for a 12 pack of smoked sardines already seasoned with black pepper.

In a bowl, add softened cream cheese, then drain sardines from the natural juices and add fish to the bowl. Add lemon juice and creamy horseradish and mix everything together until blended well.

Taste test, and then adjust ingredients as desired. Also, adding a bit of the natural juices from the sardine can is an easy way to enhance the smoked fish flavor.

For more flavor, add cracked black pepper, or a little smoked paprika for chipotle powder, but take it easy on the added ingredients, because you don’t want to muddle the great taste of smoked fish.

Serve this easy dip with crisp crackers or sliced veggies. I really love this fish dip on a toasted bagel with onion, tomato, and capers, and I bet you will, too.

Give this easy smoked fish dip recipe a try and let me know what you think! And check here for out more Healthy Canned Fish Recipe Ideas.

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

Thanks for Watching our Fish Dip Recipe Video!

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.

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Poached Egg Recipe for Rich People

poached egg recipe

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

Fancy Poached Egg Recipe (serves 2)

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

How to Make Poached Egg with Salmon and Greens

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

How to Poach Eggs

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

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

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

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

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

Thanks for Watching our Videos!

Thanks for checking out our poached egg 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.

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Cuban Liver Recipe – Hígado a la Italiana

cuban liver recipe

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

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

Ingredients for Cuban Liver Recipe

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

cuban liver recipe

How to Cook Liver

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

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

liver recipe
Liver is a protein superfood packed with nutrition, and it tastes great, so take a chance and see if you like it!

Thanks for Watching our Videos!

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

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.

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Cracker Salad with Saltine Crackers …Really!

cracker salad

Saltine cracker salad is an old-timey Southern recipe that is unbelievably easy to make and ridiculously tasty. If you’ve never tried a cracker salad recipe before, it probably sounds like a bad idea, but definitely give this dish a try.

Ingredients for a Tomato Cracker Salad

1 sleeve of SALTINE CRACKERS
1 cup chopped, fresh TOMATO
2-3 chopped GREEN ONIONS
1 chopped, boiled EGG …or 2, if you love eggs
1 cup MAYONNAISE
SALT and PEPPER to taste
….ideally use fresh cracked black pepper, and be sure to give the salad a
taste test before adding salt, since the saltine crackers have lots of salt already.

How to Make This Southern Classic

If you have a degree in rocketry, it will not be needed for this salad. If you have a boiled egg already on hand, then this dish takes only moments to prepare, and check current prices for a Handy Egg Cooker if you’re the kinda person who likes having the odd boiled egg around.

cracker salad

In a bowl, empty one sleeve of saltine crackers, or unsalted crackers if you’re watching your sodium intake, then give crackers a rough crush by hand, but don’t overcrush! Now simply add the rest of the ingredients and toss until everything is combined. That’s all there is to the dish, which is like the opposite of rocket science.

This salad is extremely versatile and all ingredients can be adjusted for taste, but the
amounts I have listed are a good place to start.

If you want to jazz the dish up a bit, then try adding some creamy horseradish sauce, or a little chili pepper, paprika, or hot sauce.

Tips for a Better Cracker Salad

  • Do not overcrush the crackers!
  • Taste test and add in extra salt last, you might find that the saltines make the dish salty enough already.
  • Don’t make the tomato cracker salad until you’re ready to serve. It tastes best freshly made, although personally I don’t mind having leftover cracker salad, even though a tomato never comes out of the fridge as tasty as it went in.

Give this cracker salad a try and let me know what you think, and for another slightly unsettling southern recipe, take a look at this country canned pear salad recipe.

pear salad
classic Southern style pear salad dessert

Thanks for checking out our recipes, 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 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.

Share and Enjoy !

Korean Chicken Wings Recipe

korean wings recipe

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

Ingredients for Korean Chicken Wings Recipe

2 lbs CHICKEN WINGS

Sauce ingredients:

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

Plus toasted SESAME SEEDS and chopped GREEN ONIONS for garnish

How to Make Korean Style Wings

Preheat oven to 425 degrees Fahrenheit.

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

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

korean wings recipe

Tips for this Baked Korean Wings Recipe

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

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

hot wings recipe
Make spicy chicken wings at home and serve with creamy ranch or blue cheese dressing

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

Thanks for Watching our Videos!

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

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

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

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Best Fried Shrimp Po’Boy Recipe

shrimp po boy

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

What you need for a Shrimp Po’boy

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

How to Make a Shrimp Po’boy

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

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

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

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

shrimp po boy

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

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

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

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

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

shrimp remoulade salad

Thanks For Watching Our Recipe Videos!

Thanks for checking out our fried shrimp poboy 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.

Share and Enjoy !

Mango Smoothie and How to Cut a Mango

mango smoothie

Ripe mango is great for making a refreshing mango smoothie and unripe mango can be used to make a tasty mango pie, kinda like an apple pie, but with mango. Read on for how to choose a ripe mango and the best way to cut a mango for eating, plus two very tasty mango recipes for both ripe and unripe mangoes.

How to Choose a Ripe Mango

How a mango feels to the touch is the best indicator of its ripeness, so hold the mango and give it a squeeze.
Firm = Unripe
Gives Slightly = Ripe
Feels Soft = Unripe

A mango with black spots on it might be going bad. Give it a squeeze, and if the mango feels squishy, then it is overripe. A mango that smells especially mango-ee might be ready to eat, too, but give it a squeeze because that is always the best way to tell when a mango is ripe for the eating.

mango smoothie

How to cut a Mango

Mango fruit has a large flat seed through its center. The seed is shaped like a disk and makes the fruit complicated to cut, but knowing where the seed is makes the task slightly easier. Firstly, wash the mango. The mango shape is more oval than round, with slightly wider cheeks on each side. Using the mango stem as the center, take a knife and cut away the cheeks of mango on either side of the stem, leaving about a ¼ inch thickness in the center. You might feel the seed as you cut through the fruit, but just angle the knife blade around the seed, cutting as close as you can.

Take the seed and cut away the outer edges of mango, then cut the mango cheeks into roughly one 1 slices, and then pass the knife blade between the skin and the fruit, slicing the skin away as closely as possible.

I’ve never tried a mango peeler before, and I think it looks ridiculous. Does this contraption work? If someone knows, let me know. Here is the price of a mango peeler on Amazon.

Once mango fruit begins to ripen, it has a very short shelf life, but it freezes very well, so eat all you wish, and freeze the rest for later. One of our favorite dishes to make with frozen mango is a refreshing mango lassi, which is basically a mango smoothie.

mango smoothie

Ingredients for a Mango Smoothie

2 cups frozen MANGO
1 cup plain YOGURT
MILK as needed
and sprinkle of ground CARDAMOM

How to Make a Mango Smoothie

Do you call it a mango smoothie or mango lassi? Is there a difference? You can use fresh chopped mango, but frozen mango makes a lassi more like a chilly milkshake. Add the chopped mango and yogurt into a blender, then add ½ cup of milk and blend until smooth. If the mixture is too thick, then just add more milk, if it is too thin, add more mango.

If the mango smoothie isn’t sweet enough, then add a little honey, or other sweet fruit. Frozen banana also makes a nice sweet additive. If the smoothie is too sweet, you can balance it out with a squeeze of lemon juice.

A traditional mango lassi is topped with ground cardamom, and a sprinkling on top is all you need. Sweet ripe mango is perfect for a smoothie, so give this mango smoothie recipe a try, but if you’ve got unripe mango hanging around, then a mango pie might be in your future.

How to make a Mango Pie

INGREDIENTS:

1 frozen deep dish PIE CRUST

Pie Filling:
3 ½ cups UNRIPE* MANGO sliced
1 Tbsp LIME JUICE
1 ¼ cup SUGAR
½ tsp GROUND NUTMEG 1 tsp CINNAMON
1 tsp fresh GINGER grated
2 Tbsp FLOUR

Crumble Topping:
½ cup chilled BUTTER
⅔ cup SUGAR
1 cup ALL-PURPOSE FLOUR

DIRECTIONS:
To make the pie filling, cut the unripe mango into slices and then toss with the lime juice in a bowl. Mix together the other filling ingredients and then combine with the mango/lime and toss everything together well.
Place this mixture into the pre-thawed pie shell.

To make the crumble topping, grate the chilled butter into a bowl and then add in the sugar and flour. Use your fingers, a fork, or a pastry blender to mix and cut the ingredients together into crumbly pea-sized shapes, and then sprinkle this mixture evenly over the top of the pie filling.

Bake at 400 degrees Fahrenheit for 45-55 minutes or until the crumb topping and crust are golden brown. Remove the pie from the oven and place on a rack and allow time to cool before slicing.

Give these mango recipes a try and let us know what you think. And for another fantastic fruit recipe, try this very French take on a Baked Pears Recipe.

pear salad

Thanks for checking out our mango recipes, 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.com and affiliated sites.

Share and Enjoy !

Pimiento Cheese Spread Southern Recipe

pimiento cheese spread

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

Pimiento Cheese Spread Ingredients

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

How to Make Classic Pimento Cheese

  • Shred the yellow cheddar into a mixing bowl, and definitely use freshly shredded cheese for this spread!
  • Drain the pimientos and add them to the cheese.
  • Add mayonnaise one tablespoon at a time and mix until the spread reaches the consistency you prefer.
  • Add black pepper to taste. Freshly ground black pepper is ideal for pimento cheese spread.
pimiento cheese spread
what can’t pimento cheese spread do?

Jalapeno Cheese Spread Ingredients

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

How to make Jalapeno Cheese Spread

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

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

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

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

We appreciate you watching our videos…Thanks!

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

Share and Enjoy !

Cafellissimo Pour Over Coffee Review

cafellissimo pour over coffee

Is the Cafellissimo Pour Over Coffee Maker worth buying? I used this single-piece stainless steel paperless coffee filter daily over a 2 week period while we were house sitting and thought it worked great. The filter is well constructed and ideal for making a single cup of coffee.

Is the Cafellissimo Pour Over Coffee Maker a Good Buy?

Check current prices for the Cafellissimo Paperless Coffee Maker on Amazon, and here are some alternative paperless coffee filter options and comparison prices.
Rojoe Coffee Dripper
YesTree Pour Over Coffee Dripper

Pros:
Simply makes great coffee (of course, the right coffee bean is always key).
No need for paper filters, so no waste.
Made of stainless steel, not plastic; important if you think hot water and plastic are a poor match.
Perfect for a quick, single cup of coffee.
Compact, convenient coffee gadget ideal for travel.

Cons:
More expensive than other pour over coffee drippers.
The double-walled mesh filter must be cleaned well after each use.
Not the best option if making more than 1 or 2 cups of coffee at a time.

Cafellissimo Drip Test — One Year Later!

I used my Cafellissimo Pour Over Filter for 1 year and here is how it’s doing!

Simple and Compact Make the Cafellissimo Ideal for Travel

I love coffee, and I brew it at home almost every day. I also enjoy getting coffee out at coffee shops, but freshly brewed coffee at home is always best, and the Cafellissimo pour over coffee maker is ideal for travel, so I keep one in my “travel kitchen”.

cafellissimo pour over coffee

If you already have a better travel coffee system, feel free to comment on the youtube video and let me know. I really enjoy my French Press coffee, but a French press does not travel as well.

pour over coffee

Thanks for checking out my Cafellisimo Coffee Filter Review

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

We appreciate you watching our videos…Thanks!

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

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Fig Jam Recipe Easy Homemade Jam

fig jam recipe

If you like homemade jam, then you’ll love this easy fig jam recipe. Whether you buy fresh figs at the store or have access to a fig tree in your neighborhood, this jam recipe is the perfect way to use up a bunch of figs. Fig jam is particularly good on biscuits and toast, and even as a warm topping on ice cream.

Easy Fig Jam with Just 3 Ingredients

About 40 medium-sized FRESH FIGS
½ cup SUGAR
¼ cup HONEY

How to make Quick Fig Jam

This recipe will work with all kinds of fruit (blueberries, blackberries, strawberries, etc.), but Mama Redbuck has a fig tree in her backyard, so she mostly uses figs when making this quick jam. If you don’t have fresh fruit handy in the neighborhood, just buy fresh fruit at the market.

fig jam recipe

Buy figs that are a little soft, color can be a good indication, but not always, sometimes even the greener figs can be soft enough, so give figs a squeeze to test for squishiness. Once picked, figs don’t last very long, maybe 2 days when ripe.

You can keep fresh figs in the fridge, but even refrigerated they won’t keep for very long after becoming soft, only a couple of days, so making a jam is an easy way to extend their life another 7-10 days. My mom seals extra fig jam in bags and freezes it for future use.

fig jam recipe
My mom uses a Foodsaver model 2100 for sealing and freezing extra jam.

Want to seal foods for freezing? My mom bakes and freezes a lot of breads and also freezes extra fig jam. My mom is happy using a Foodsaver model 2100 and you can check the current price on Amazon for this food sealing system.

  • Wash figs and remove the stem.
  • Quarter and then chop the figs as desired. We like a rustic, chunky jam.
  • Heat a medium-sized saucepan on low heat.
  • Add figs, sugar, and honey and bring the pot to a simmer, stirring regularly.
  • As the pot bubbles away, the figs will release water.
  • Let the pot simmer until the mixture reaches your desired “jamminess”, this might take 10 to 20 minutes depending on how wet the figs are and how thick you like your jam.
  • The jam will thicken even more off of the heat, so don’t overcook the fruit; you want a spreadable jam, not a clunky fig paste.
  • If the jam becomes overly thick, you can always add a wee little bit of water back into the pot.
  • Remove the Jam from the heat and allow to cool before adding into a container.
  • The jam will keep in the fridge for about a week to 10 days, although a pint of jam
  • disappears fairly quickly around our home, especially if we make some biscuits.
fig jam recipe

Give this easy fig jam recipe a try and let me and Mama Redbuck know what you think. Fig jam makes a perfect pairing with biscuits, so take a look at My Favorite Biscuit Recipe.

Buttermilk Biscuit Recipe
Easy Buttermilk Biscuit Recipe

Thanks for checking out Mama Redbuck’s jam 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

We appreciate you watching our videos…Thanks!

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

Share and Enjoy !

Best Chocolate Pie Recipe …seriously

chocolate pie recipe

Baking this chocolate pie recipe at home is a tasty way to impress family and friends. My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.

What You Need to make a Chocolate Pie

1 DEEP DISH PIE CRUST

Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH (check cornstarch price on Amazon)
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT

Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR

chocolate pie recipe

How to make a Chocolate Pie

Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.

How to make Chocolate Pie Filling

  • In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
  • On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
  • Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
  • Remove the saucepan from the heat.
  • Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
  • Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
  • Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
  • Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
  • Remove saucepan from the stove and stir in vanilla and almond extract.
  • Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.

The recipe for meringue pie topping is below, but if you’re not in a meringue mood, you can simply wait for the chocolate pie to chill and top it with a simple whipped cream or cool whip for a super easy chocolate cream pie. Is that lazy? My mom always makes the meringue, but I’m lazy.

chocolate pie recipe

How to make Meringue Topping

  • In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
  • Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
  • Set sauce pan aside in a pan of water to cool.
  • In a mixing bowl add the egg whites and cream of tartar.
  • Beat 20-30 seconds until frothy. My mom uses a turbo hand held electric mixer. You can check here for the current price for a hand mixer on Amazon.
  • Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
  • Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form. I fast forwarded this part in the video, but my mom beat the mixture for 2 solid minutes.
  • Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat. Again, I fast forwarded this part in the video, but my mom beat the mixture for another 2 minutes.
  • Beat until nice, stiff peaks form.

To Finish the Chocolate Pie

  • Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
  • Lightly chop the top of the meringue to form peaks on top of the pie.
  • Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes, or until the top of the top of the meringue sets and shows a nice color.
  • Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
  • When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.

Give this easy chocolate pie recipe a try and let me and Mama Redbuck know what you think.

The only pie as good as Mama Redbuck’s chocolate pie is Mama Redbuck’s Lemon Meringue Pie Recipe, so definitely check out that dessert, because you can’t eat chocolate all the time, right?

lemon meringue pie
The best lemon meringue pie you will ever eat.

Thanks For Checking out our Recipes

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

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

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

Share and Enjoy !

Butternut Squash Recipe in a Skillet

butternut squash recipe

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

butternut squash recipe

How to Cook Butternut Squash in a Skillet

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

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.

best spaghetti squash
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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Hard Boiled Eggs Steamed vs. Boiled

hard boiled eggs

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

Hard Boiled Eggs in a Steamer Basket

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

How to Hard Boil Eggs

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

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

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

Is a Dash Go Any Good?

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

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

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

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

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

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Shrimp Recipe with Fancy Fennel

shrimp recipe

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.

shrimp recipe
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.

shrimp recipe

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

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

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

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

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

shrimp remoulade salad

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.

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Creamed Spinach Recipe for Winners

creamed spinach recipe

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.

A nice colander is a handy tool in the kitchen. Check current prices for a Kitchen Colander on Amazon.

creamed spinach recipe

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.

chole palak chickpea spinach

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

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

We include affiliate links for products on our website. So if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)

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Fried Chicken Livers Recipe Super Easy

fried chicken livers

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

Ingredients for Fried Chicken Livers

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

How to Make the Best Fried Chicken Livers

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

fried chicken livers

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

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

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

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

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

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

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

liver recipe
liver recipe with onions

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

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

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

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