Cauliflower Cakes for LESS Carbs MORE Flavor

cauliflower cakes

Try this cauliflower cakes recipe if you’re into healthy, low carb, and delicious. It’ll be like treating your family to a fancy-pants dish from some richy-rich restaurant, because these oven baked cauliflower fritters not only taste great, but they look fantastic, and they’re easy make. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like to top mine with a creamy sauce, but that’s optional. Serve these cauliflower cakes over a bed of spinach and you’ve got a low carb, light and delicious meal.

What You Need To Make Cauliflower Cakes

3 cups of grated CAULIFLOWER
½ cup of freshly grated CHEESE
2 EGGS beaten
1 Tbsp chopped JALAPENO
¼ cup finely chopped BELL PEPPER
2 finely chopped GREEN ONIONS
1-2 cloves minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp TURMERIC
1 tsp GARLIC POWDER
1 tsp SMOKED PAPRIKA
1 tsp CHILI POWDER
PARCHMENT PAPER to line your baking sheet
MAYONNAISE and LEMON for dressing

cauliflower cakes
Try a cauliflower cakes recipe if you’re into healthy, low carb, and delicious.

How to Cook Cauliflower Cakes

  • Grate fresh cauliflower into granules resembling “poprocks”. I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don’t over-process the cauliflower into a doughy consistency, unless you prefer a more dense cauliflower patty.
  • In a bowl, add the grated cauliflower and the rest of the ingredients.
  • Mix all ingredients well, then separate into individual portions for cakes.
  • Form each portion into a ball and squeeze out excess liquid.
  • Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper lined baking sheet, and definitely USE PARCHMENT PAPER, or your cauliflower might stick after baking. The cakes will not hold together well before cooking, but you can adjust the shape and size of each patty while on the baking sheet.
  • Place baking sheet in an oven preheated to 400 degrees Fahrenheit, bake approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
  • Remove cauliflower cakes from the oven and serve over a bed of greens.

cauliflower cakes
Cauliflower cakes made with a food processor can form heavier, denser patties. For lighter cakes, use a hand grater.

I like to top the cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn’t a terrible idea!
And that’s it. Eat and enjoy!

Quick Dressing for Cauliflower Fritters

½ cup MAYONNAISE
2-3 Tbsp LEMON JUICE
minced LEMON ZEST
1 tsp finely chopped PICKLE, JALAPENO, or GARLIC

Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.

And For More Cauliflower Recipes

Try this Cauliflower Crust Pizza Recipe, which can also make a pretty cool Cauliflower Burrito Recipe.

white pizza
A white pizza is great on any kind of crust.

Or check out my complete Cauliflower Recipe Playlist on Youtube.

Give these beautiful cauliflower cakes a try and let me know what you think. Or would you call them cauliflower fritters? If you’re serving them to kids, I’d definitely call them “cakes”. And if you like the recipe, then click some of the buttons below to share it with friends and family. I appreciate it!
–Chef Buck

Egg Bread Bake Recipe to Win Friends and Eat Baked Eggs

egg bread

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

What You Need for an Egg Bread Bake

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

egg bread
Fancy baked eggs to impress friends and family

How to Make Baked Egg Bread

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

  • Slice the bread into cubes and place in a large mixing bowl. I like using larger cube sizes for a rustic looking dish.
  • In a bowl, whisk 2 eggs and milk.
  • Add the egg/milk mixture in with the bread and toss, coating the bread.
  • Add in the herbs and spices, onion, hot pepper, and cheese and toss until the bread is well coated.
  • Lightly grease an oven safe baking dish and add the bread mix, spreading out evenly.
  • With a spoon, make an impression on the top of the bread mix for each egg serving.
  • Crack an egg into each depression.
  • Slide into a preheated oven and bake at 350 degrees Fahrenheit for 30-40 minutes, until the eggs are baked to desired doneness.
  • Slice into servings and serve hot or cold.
egg bread
add extra bling for fancier egg bread, but don’t skimp on the seasoning

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

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

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

egg bake
I like to use smoked sundried tomatoes for this egg bake recipe…give them a try.

Thanks for checking the egg bread recipe out. If you liked the dish, then click a button or two below and share it with your friends and family. I appreciate it!
–Chef Buck

Cheesy Cauliflower Hack for Winners

cheesy cauliflower

Here’s an easy cheesy cauliflower recipe that makes a great side dish or a tasty treat between meals. It’s saucy and cheesy and will satisfy your need for something decadent in the middle of the day.

What You Need To Make Easy Cheesy Cauliflower

CAULIFLOWER (florets, stems, the whole thing…whatever your taste buds prefer
CHEESE …freshly grated, and whatever cheese you like, but cheddary is nice
MUSTARD …fancy mustard!…definitely don’t use yellow mustard, unless you’re a savage
MAYONNAISE
SALT and PEPPER to taste

Also add additional spices and herbs if you like…make it as complicated or simple as you like.
I like this dish for it’s simplicity, and because it’s a tasty snack that keeps me from making a nutritionally
inferior choice, but you can definitely jazz the recipe up. Add fresh dill and minced garlic to the sauce, or garlic
and onion powder, or dried Italian seasonings; make the dish as simple or complicated as you like.

cheesy cauliflower
Top cauliflower with sauce and cheese for a quick snack.

How to Make Microwave Cheesy Cauliflower

  • You can microwave an entire head of cauliflower in a bowl, but I like to break the cauliflower into smaller bowls for a tiny cauliflower treat. Use the stems and florets and cook accordingly. The more stem you use, the longer the cooking time.
  • Add a splash of water to the bowl and microwave of high heat to desired doneness.
  • While the cauliflower cooks, in a bowl mix the sauce of mustard, mayonnaise, salt, and pepper. Adjust ratios to taste.
  • Once the cauliflower has cooked to desired doneness, spoon and spread the sauce over the cauliflower.
  • Top with freshly grated cheese.
  • Microwave another minute to melt the cheese.
cheesy cauliflower
Sure, it’s cauliflower…but you know you want this.

And that’s it.
Serve this simple microwave cauliflower cheese as a side dish, or eat it right out of the bowl for a cheesy cauliflower treat. Believe me, it’s a treat.
Is it ice cream? No. It’s not ice cream. But it’s goooood, you’ll actually love it, and be satisfied, and you won’t feel as bad when you’re finished.

For more yummy cauliflower ideas, explore my Cauliflower Recipes Playlist

cauliflower salad
add sliced tomato for a quick splash of color

Cauliflower sound too hum drum? Wanna graduate to bok choy? Try this Amazing Bok Choy Recipe.

Give this cheesy cauliflower recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Egg Bake Italiano with Spinach and Sun Dried Tomato

egg bake

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

What You Need to Make an Italian Egg Bake

(ideal ingredients for a 1½ quart baking dish)

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

egg bake
It’s like an easier, less expensive lasagna

How to Make an Italian Egg Bake

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

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

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

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

Thanks for checking the egg bake recipe out. If you like what you see, click a button or two below and share the recipe with your friends and family. I appreciate it!
–Chef Buck

Jicama Recipe for Easy Breakfast Hash

jicama recipe

Try a tasty breakfast hash made from fresh jicama. Jicama makes an easy hash recipe because jicama is crunchy and can be eaten raw, just cook it long enough with the other ingredients to impart flavor and heat the jicama through. I like lots of onion and peppers in this jicama recipe, but experiment with other ingredients as well. A hash is a great dish for cleaning out the fridge. Jicama root is like the offspring of a potato and an apple; the root is white and crunchy and can be eaten raw, it has a very mild flavor, and is not too sweet, so it makes an ideal ingredient for many recipes. Give this jicama recipe a try and let me know what you think!

Ingredients for this Jicama Recipe

1 JICAMA diced into cubes
chopped ONION
chopped BELL PEPPERS
chopped HOT PEPPER
finely chopped GARLIC? why not.
seasonings:
SALT for jicama
PAPRIKA
CHIPOTLE
GARLIC POWDER
BLACK PEPPER
but use whatever
seasonings you like
…sometimes I use dried
ITALIAN SEASONING
…give it a try

jicama recipe
Jicama root is super mild and crunchy and can be eaten raw and used in many recipes. Give it a try!

How to make a Breakfast Hash with Jicama

  • Buy jicama with an unblemished, unbroken skin, one that seems
    heavy for its size since jicama is mostly water, just like you.
  • Wash and cut the skin of the jicama off with a knife.
  • Dice jicama into cubes and toss in a bowl with salt and set aside.
  • Heat oil in a skillet and add in the onion, peppers, and garlic.
  • Saute for 2-3 minutes and then add in seasonings to taste, but don’t be shy.
  • Continue sauteing another 2-3 minutes.
  • Dry salted jicama with a paper towel and add into the skillet.
  • Saute jicama with the other ingredients as desired.
  • Once the jicama is heated through, the dish is ready!
jicama recipe
Jicama hash with just onions and seasoning…make a super simple hash for a quick breakfast side dish.

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

And for another vegetarian breakfast dish idea, try out this canned Jackfruit Hash Recipe.

Thanks for checking out the jicama recipe and video, if you liked this quick breakfast hash idea, click a button or two below and share it with your friends.
I appreciate it, thanks!
–Chef Buck

Jackfruit Recipe for Meatless Chicken Tikka Masala

jackfruit recipe

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

Ingredients for a Meatless Tikka Masala Jackfruit Recipe

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

jackfruit recipe
When buying canned jackfruit, notice that there are often two types for sale: a ripe sweet jackfruit in syrup, and young green jackfruit. Use young green jackfruit for this mock chicken tikka masala recipe.

How to Make a Meatless Chicken Tikka Masala with Jackfruit

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

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

For more easy Indian recipe ideas, check out my Indian Recipes Playlist.

how to cook indian food
how to cook indian food

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

Tofu Recipe for Tofu Beginners – Easy Tofu Scramble

tofu recipe

Here’s a Tofu recipe that makes a nice break from a typical breakfast egg scramble and it’s super easy to make. This dish is a great introduction to tofu if you’ve never cooked with the ingredient before. I use firm tofu in this dish and lots of fresh greens. In this tofu scramble I’m using the leaves and stems of fresh kale, but we often use fresh spinach too, which will cook up quicker if you’re in a rush. If you’re not used to using tofu in cooking, this tofu recipe is a good place to start. Tofu is a soy product and a meatless protein. It has almost no flavor, so tofu is very versatile. Tofu will take on whatever flavors you add, and it needs lots of flavor, so be generous. Bland tofu is terrible, but a well-seasoned tofu dish can be delicious. Give this version of a tofu scramble a try, or make your own with whatever fresh veggies you have on hand.

Ingredients for Tofu Recipe

6-8 oz Firm TOFU
2 cups chopped KALE
or substitute SPINACH
chopped GREEN ONIONS
chopped BELL PEPPER
finely chopped GARLIC
sliced CHERRY TOMATOES
and whatever seasonings
you like, like:
PAPRIKA, CURRY, dried HERBS,
CHILI POWDER, SALT, and PEPPER
OIL for cooking
….optional: SEEDS!…I use seeds in this video cause I had too much oil in my skillet and I wanted to take advantage of it. I added caraway seeds, but cumin or fennel seeds
would have added great flavor, too.

tofu recipe
Use firm tofu for this recipe

How to Make a Tofu Breakfast Scramble

  • Even firm tofu isn’t all that firm, so buy firm tofu.
  • Chop tofu into cubes or slices, but not too small.
  • Heat oil in a skillet on medium heat and add tofu. Season tofu well and saute about 5-10 minutes, turning as it cooks,until the tofu is browned on most sides.
  • In another skillet, heat oil on medium heat.
  • Add in chopped kale stems and cook 2-3 minutes.
  • Add onions, peppers, and garlic and continue sauteeing another 2-3 minutes.
  • Add seasoning and spices and mix ingredients well.
  • Add in the remaining ingredients–kale leaves, tomato, green onion tops–and continue cooking another 3-5 minutes.
  • Add in browned tofu. Mix well, and serve.
tofu recipe
this tofu recipe makes a perfect breakfast, lunch, or dinner

And that’s it. Experiment and use whatever ingredients you desire and have on hand. A breakfast scramble can be whatever you want, and tofu is a great way to add
protein to a meatless dish. And this tofu breakfast scramble makes a nice lunch and dinner, too!

And for another healthy breakfast dish, check out this Eggs Benedict on Salmon Recipe

salmon cakes
use leftover salmon cakes to make a terrific variation of Eggs Benedict!

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

Canned Jackfruit and Potato Hash Recipe

canned jackfruit

You can make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit makes a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a extremely versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes. If you like breakfast hash with a bit of sausage, next time pick up a can of jackfruit and give it a try instead. You can use jackfruit in all kinds of recipes, including faux pulled pork BBQ, meatless tacos, and I’ve even used it in Indian recipes as a substitute for chicken.

Ingredients for Canned Jackfruit Potato Hash

1 20oz can young, green JACKFRUIT
1 cup chopped POTATO (any kind you like, sweet potato makes a nice change-up)
½ cup chopped ONION
chopped PEPPERS (I like using a combo of jalapeno and bell peppers, but use whatever you prefer)
finely chopped GARLIC (optional, but always a good idea)
1 tsp CUMIN POWDER
1 tsp PAPRIKA
1 tsp TURMERIC
2 Tbsp WORCERSTERSHIRE
some SALT and PEPPER

canned jackfruit
Breakfast hash with young green jackfruit with potato

How to Make Jackfruit Potato Hash

  • Rinse and drain canned jackfruit.
  • Shred it. I do this by hand, it’s very easy, but you can use a knife, too.
  • Heat oil in a skillet on medium high heat.
  • Add chopped onion and peppers and saute 3-4 minutes.
  • Add garlic and cook 1 minute.
  • Add seasoning and mix well, continue sauteing for another minute.
  • Add in shredded jackfruit and Worcestershire sauce and mix well.
  • Raise skillet heat and add in potato. Add 1 can of water and mix.
  • Cover skillet and allow ingredients to come to a bubble.
  • Reduce heat to a simmer and continue cooking until potatoes are near done.
  • Remove cover and continue cooking hash until potatoes are done.
  • Serve as a breakfast side or the main dish.
    Top with eggs, if desired.
canned jackfruit
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.

What is Jackfruit?

Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on
trees and is very popular in Asia. Unripe, jackfruit can be treated like a starch, cooked and used in savory dishes. Ripened jackfruit can be eaten raw and is very
juicy and sweet; quite a combo. Buying and cleaning a fresh jackfruit is quite an endevour. For me, canned jackfruit is a perfect ingredient. I prefer unripe,
young, green jackfruit and find it to be a terrific ingredient to experiment with in a variety of recipes. The texture of unripe jackfruit makes it a fantastic faux meat,
and the mildness of its flavor allows it to be incredibly versatile.
I’ve used it as a meatless pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a potato hash for breakfast.
Its super nutritious, readily available at Asian markets, and well worth giving a try.

No canned jackfruit on hand, but still want a tasty potato dish for breakfast? Try this classic Breakfast Potato Recipe.

Thanks for checking the canned jackfruit recipe and video out. If you liked it, click a button or two below and share the recipe with your friends. I appreciate it!
–Chef Buck

Cauliflower Salad Recipe — Cauliflower Super Salad

cauliflower salad

I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.

What You Need To Make This Cauliflower Salad Recipe

2 lbs CAULIFLOWER
1-2 minced GARLIC cloves
½ cup chopped GREEN ONIONS
1 cup chopped PARSLEY
2 tsp WORCESTERSHIRE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp DRY MUSTARD
1 tsp PAPRIKA
SALT and PEPPER (to taste)

cauliflower salad
Quick and easy cauliflower recipe!

How to Make a Cauliflower Super Salad

  • Break the cauliflower into florets and chop the stems into smaller pieces.
  • Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
  • Once cauliflower is steamed, set it aside to cool a bit.
  • While the cauliflower cools, make the dressing.
  • In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
  • In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
  • Toss until everything is well coated in the dressing.

Serve as a side dish or as part of a leafy salad.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

cauliflower salad
add sliced tomato for a quick splash of color

Tips for a Better Cauliflower Salad

  • Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
  • If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
  • When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
  • For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
  • To easily add a bit of protein to this dish, top with toasted nuts.
  • Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.

For another cauliflower salad recipe idea, try a Cauliflower “Potato” Salad

And for even more cauliflower dishes, take a peak at my Cauliflower Recipes Playlist

cauliflower gratin
click pic for cauliflower playlist

Give this cauliflower salad recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Baked Fish Recipe — Cod with Creamy Tartar Sauce

baked fish recipe

Cod fillets make a great baked fish recipe. This recipe is great for all types of fish, especially cod or tilapia fish fillets, which are generally good buys at the supermarket. Cod and
tilapia are both low key fish with a mild flavor, so baking them in the oven with a homemade tartar sauce and panko breadcrumb topping adds a nice twist. This baked fish recipe cooks up quick and is
perfect for family meals.

What You Need for this Baked Fish Recipe

2 COD FILLETS (about 8oz each)
½ ONION (sliced)
½ cup PANKO BREADCRUMBS
1 Tbsp melted BUTTER
½ tsp PAPRIKA (optional)
SALT and PEPPER to taste
chopped fresh DILL
spray cooking OIL for pan and onions
sauce:
½ cup MAYONNAISE
some chopped fresh DILL
1-2 Tbsp chopped PICKLES or PICKLE RELISH
spoonful or two of the pickling solution or
1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness)
(also…add a sqeeze of dijon mustard if desired)

baked fish recipe
cod is often a great buy at the supermarket

baked fish recipe
cod fillets

How to Make a Baked Fish Recipe

  • Pat the cod fillets dry and lightly season with salt and pepper
  • Heat a skillet on the stove top and melt butter.
  • Turn burner off, add breadcrumbs to the skillet and stir until butter is absorbed.
  • Add salt, pepper, any other spices desired, ½ of the chopped dill, and mix well.
  • To make the sauce, combine the remaining dill, mayonnaise, chopped pickles, and pickling solution or lemon juice, in a bowl, and stir until smooth.
  • Spray a baking pan or aluminium foil with cooking spray.
  • Lay onion slices in pan and place fillets over top the onions.
  • Evenly coat the tops of the fish with the tartar sauce mixture.
  • Sprinkle and press the seasoned panko crumbs into the sauce.
  • Place pan in oven and bake at 400 degrees F for 20-25 minutes until the crumb topping has turned a nice, golden brown.
  • Serve with rice and veggies.
    And enjoy!
baked fish recipe
oven baked fish fillets

And for another easy fish recipe, here’s a quick way to cook up a Stovetop Salmon Fillet

crispy salmon recipe
For the best fresh fish recipes…keep it simple

Thanks for checking this easy baked fish recipe out. If you liked it, then click a button of two below and share it with your friends. I appreciate it, thanks!
–Chef Buck

Raw Broccoli Recipe – Classic Waldorf Salad w/ Broccoli

raw broccoli

Eating raw broccoli and other raw vegetables is a simple way to boost nutrition and improve digestion. The health benefits of a raw broccoli salad recipe are considerable, from added nutrition to protecting against disease and chronic illness, but raw broccoli can be kinda hard to enjoy. A variety of veggies is a good idea for improved health, so including raw broccoli is a no-brainer. Cooked broccoli is extremely beneficial as well, as long as it’s not overcooked, particularly boiled; in fact, the nutrients in cooked broccoli are actually absorbed more readily by the body, especially lightly steamed broccoli. Consuming broccoli in a variety of recipe methods is best. I’ve found piggybacking on the classic Waldorf salad recipe to be an ideal way of sneaking raw broccoli into my diet. A Waldorf Salad tastes great. Waldorf salad is sweet and healthy and super simple to make, and adding raw broccoli into the mix doesn’t ruin the Waldorf salad at all, just turns it into a super salad. Apples and broccoli? What a vitamin power punch! It is said that “an apple a day keeps the doctor away” but broccoli keeps everyone away, so that’s better, right?

Ingredients for Waldorf Salad w/ Raw Broccoli Recipe

1 cup diced CELERY
1-2 cups diced APPLES
½ cup chopped
WALNUTS or PECANS
¾ cup MAYONNAISE
1 med LEMON zest and juice
¼ cup dark RAISINS
some SALT and PEPPER
…plus
BROCCOLI FLORETS!

raw broccoli
Even raw broccoli looks good in a waldorf salad.

How to make a Waldorf Salad with Broccoli

Broccoli and apples can be two of the potentially dirtiest produce items at the grocery, so wash them well.

  • In a small bowl, add mayonnaise, lemon juice, lemon zest, salt, and pepper and whisk until smooth.
  • In a larger bowl, add chopped apple, sliced celery, toasted walnuts, and raisins.
  • Add in the dressing and toss the salad as soon as possible, this will keep the chopped apples looking fresh.

That’s all there is to a classic Waldorf Salad recipe, and it’s delicious, but adding a bit of raw broccoli will turn the salad from a semi-decadent dessert salad into a Superfood salad, and it won’t hurt at all; it’ll just be a bit more savory than sweet.
I like to add just the raw broccoli florets. You can chop the broccoli stem into smaller pieces and add into the salad, but why punish yourself?
The broccoli stem will make much tastier and better use in a soup, stir-fry, or casserole.
Add whatever amount of broccoli florets to the Waldorf salad as you like, just be mindful to keep broccoli portion at what food scientists call the “fun ratio”.
Adding broccoli florets to a Waldorf salad is a super tasty way to get kids or people who generally hate broccoli to eat raw broccoli, and enjoy it.

raw broccoli
Raw broccoli is high in vitamins and nutrients and is great for digestive health.

Why Eat More Broccoli?

Broccoli has potential health benefits such as…

  • Lots of nutrition with few fat and calories.
  • Increased fiber, to lower risks from diabetes, coronary disease, obesity.
  • Increased digestive tract health (use your imagination).
  • Broccoli packs loads of vitamins, including vitamin C.
  • Broccoli is a great source of vitamin K for healthy bones and teeth, although I doubt your dog will be interested.

Some folks like to add broccoli as a pizza topping, but that’s a terrible idea, and I do not endorse it at all.

Give a waldorf and raw broccoli salad recipe a try and let me know what you think, and bon appétit!

And for another great veggie dish, try this tasty Cauliflower “Potato” Salad.

cauliflower potato salad
low carb cauliflower “potato” salad recipe

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

Veggie Burger Recipe – Blackened Eggplant Sandwich

veggie burger recipe

I love a great burger, especially if it’s a healthy veggie burger recipe that also just happens to taste terrific. A thick slice of blackened eggplant makes a perfect sandwich filling, and if you dress
sliced eggplant up like a hamburger, eggplant makes one of the easiest, quickest, and tastiest veggie burger recipes you’ll ever eat. Portabello mushrooms make a nice veggie burger substitute, but can sometimes be a bit soggy. I’m a big fan of black bean burgers, but a bean burger can be a bit of work to make and hold together into a burger patty shape that satisfies. A blackened eggplant sandwich is super easy to prepare and definitely satisfies.

What You Need to Make a Great Veggie Burger Recipe

1 globe EGGPLANT also called an aubergine eggplant
some OIL to lightly coat the eggplant and skillet
a variety of spices like
CHILI POWDER, CHIPOTLE,
PAPRIKA, GARLIC POWDER,
GINGER POWDER, etc., but experiment and try your favorite spices
Burger Fixings such as
badass BUN
crunchy ONION
crisp LETTUCE
cool TOMATO
CHEESE, maybe?

How to Make a Blackened Eggplant Veggie Burger

Use an aubergine eggplant, also known as a globe eggplant. The skin has a dark purplish color and is edible, in fact the skin and meat of the eggplant can be eaten raw,
but for faux burger patties, I like to remove the skin.

  • Remove the skin.
  • Cut eggplant into thick slices, ¾” to 1″ thick.
  • Coat the eggplant lightly in oil.
  • Generously season both sides of the eggplant with your favorite spices, including salt.
  • Heat a lightly oiled skillet on medium-medium high heat.
  • Cook the eggplant for 2 minutes on each side.
  • If you like cheese on your faux burger, add a slice over the eggplant during it’s last miunte in the skillet.
  • Remove the eggplant from the skillet and build your burger while it’s hot.

And that’s it.
Super tasty, meat-free, and probably the easiest veggie burger recipe you’ll ever make.

veggie burger recipe
Veggie burger recipe with blackened eggplant

What to Look for When Choosing an Eggplant

  • Buy an eggplant that seems heavy for its size.
  • A larger eggplant will sometimes have a slight bitterness, so choose a smaller eggplant.
  • Look for a bright green stem top and a smooth shiny skin.
  • The flesh of the eggplant should be firm, and bounce back when lightly pressed.

Give this super easy an very tasty blackened eggplant veggie burger recipe a try and let me know what you think, and bon appétit!

And for another great veggie dish, try this fantastic faux pasta made with Zucchini Zoodles.

zoodles recipe
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.

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

Zoodles Recipe …easy handmade zucchini noodles

zoodles recipe

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

Healthy Zoodles Recipe with Zucchini Noddles

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

zoodles recipe
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.

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

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

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

That’s all there is to this super easy and delicious zoodles dish.
Give this healthy zucchini zoodles recipe a try and let me know what you think, and bon appétit.

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

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

Thanks for checking out the recipes and videos. If you like the zoodles recipe, click a button or two below and share it with your friends and family, I appreciate it!
–Chef Buck

Cauliflower Potato Salad Recipe low carb potato salad substitute

cauliflower potato salad

A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.

What You Need To Make Cauliflower Potato Salad

2 lbs CAULIFLOWER florets
1 cup chopped RED BELL PEPPER
2 stalks chopped CELERY
½ cup chopped PARSLEY
chopped whites of 4-6 BOILED EGGS

Cauliflower Potato Salad Dressing:

4-6 EGG YOLKS
½ cup MAYONNAISE
2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish)
1 Tbsp fancy MUSTARD
1-2 Tbsp of PICKLE RELISH
(a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar)
SALT and PEPPER (to taste)

cauliflower potato salad
low carb cauliflower “potato” salad recipe

How to Make Fake Potato Salad with Cauliflower

  • Break the cauliflower into florets and chop the stems into smaller pieces.
  • Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy
    when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad,
    then you might like the cauliflower over-steamed; just follow your heart.
  • Once cauliflower is steamed, set it aside to cool a bit.
  • While the cauliflower cools, make the dressing.
  • Remove the yolks from your boiled eggs and place the yolks into a small bowl.
  • To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
  • Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
  • Add in the dressing and toss until well incorporated.
  • It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.

And that’s it.
I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well.
Enjoy!

For another cauliflower recipe idea, try a Cauliflower Crust Pizza.

gluten free pizza crust
The best cauliflower pizza crust recipes can be sliced and served like a regular dough pizza. This gluten free pizza crust has a more dense consistency than dough pizza, so a thinner crust is better.

Give this cauliflower potato salad recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Cauliflower Gratin Recipe …creamy cauliflower casserole

cauliflower gratin

This cauliflower gratin recipe is a tasty way to add cauliflower to your diet. It’s not the healthiest cauliflower recipe but it’s probably healthier than cauliflower ice cream, if there is such a thing.
This French inspired cauliflower gratin recipe is basically a veggie cheese casserole. I like to put creamy horseradish sauce in mine, and you should definitely give that a try. I also like to add a few other veggies, just for color. I use red bell pepper, celery, and green onion in the video, but use whatever vegetables have in the fridge to add a bit of color; using just a little shredded carrot will add some pizzazz.

What You Need To Make a Cauliflower Gratin

2 lbs CAULIFLOWER florets
1 cup chopped veggies …like:
–CELERY
–RED PEPPER
–GREEN ONION
….but use whatever you have
2 cups whole MILK (or half and half)
5 Tbsp BUTTER
5 Tbsp FLOUR
1-2 cups freshly grated CHEESE
(I like using a combo of cheeses, some of my faves are
swiss, parmesan, gruyere, gouda, and havarti)
1 Tbsp CREAMY HORSERADISH (or 2 Tbsp?…it’s good in this dish)
1 Tbsp fancy MUSTARD
2 tsp ITALIAN SEASONING
SALT and PEPPER (to taste)

cauliflower gratin
add a cup of colorful chopped veggies to your cauliflower gratin

How to Cook Cauliflower Gratin

  • Cut the cauliflower into florets.
  • I like to steam the florets for 2-3 minutes, this will make the cauliflower gratin creamier. Use a steaming basket, or just place half an inch of water in a pan, cover, and steam that way for a few minutes. If you prefer your cauliflower a little firmer in your gratin,
    you can skip the steaming.
  • Lightly butter an oven safe baking dish.
  • Arrange the cauliflower florets on the bottom.
  • Add about 1 cup of assorted, chopped veggies on top, for color and added texture.
  • In a sauce pan, melt butter.
  • On medium heat, add in the flour with the butter and stir for about 1 minute.
  • Add in half the milk (or Half and Half), and continue stirring.
  • As the mixture thickens, add in the rest of the milk and whisk smooth.
  • Add in salt and pepper to taste, and dried Italian seasoning.
  • Add in half of the freshly grated cheese, stir until melted, and remove from the heat.
  • Evenly pour the creamy, cheesy mixture over the top of the cauliflower/veggie mix.
  • Top the gratin with the remainder of the cheese (although you can reserve a bit of cheese for topping at the end, if desired)
  • Bake 25-35 minutes in an oven pre-heated to 350 degrees Fahrenheit.
  • When the cauliflower gratin begins to color nicely on top, it’s ready.
  • Garnish with extra cheese or fresh herbs.

And that’s it.
Enjoy.

cauliflower gratin
decadent, creamy, delicious cauliflower…really

And for another cauliflower recipe idea, try a Cauliflower Crust Pizza.

cauliflower pizza crust
The best and easiest cauliflower crust pizza recipe. This cauliflower crust is delicious, holds it’s shape, and will not fall apart.

Definitely give this cauliflower gratin recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck

Chole Masala Recipe with the fewest ingredients!

chole masala

Chole masala is an Indian chickpea curry recipe. For this simple chole recipe, I’m using the fewest ingredients I can. I do add Garam masala and cilantro to this version of chickpea curry; for a super simple version of chole masala, these two ingredients can be optional, but certainly use them if you have them on hand. I’m leaving out the asoefetida and besan (chickpea flour), and also the onion, which I will often cook into a chana masala. Chickpea curry is a delicious Indian staple, and a great introduction to Indian cooking.

what you need to make Chole Masala

1 15oz can CHICKPEAS
1 15oz can DICED TOMATO
3-5 cloves GARLIC finely chopped
½ tsp CUMIN SEEDS
1 tsp CUMIN POWDER
½ tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp CHILI POWDER
SALT and PEPPER (to taste)
½ tsp GARAM MASALA (optional)
fresh chopped CILANTRO (optional)
OIL for sauteing

chole masala
Chana masala is a great introduction to Indian cooking

how to make Chole Masala

  • In a skillet, heat oil on medium high heat.
  • When the oil is heated, add the cumin seeds, stir and allow to simmer for about 20 seconds.
  • Once the seeds begin to crack, add the finely chopped garlic.
  • Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
    As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
  • Stir in the chili powder, turmeric, coriander, and cumin powders (or substitute a premade curry mix instead).
  • Mix in the chickpeas and add ½ can of water.
  • Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
  • After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala.
  • If desired, add garam masala and then simmer uncovered to the desired consistency, remove and serve.
  • Garnish with fresh coriander leaves.
    Serve with rice or on its own.

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

And for more easy Indian recipe ideas, check out my Indian Recipes Playlist.

chole masala
click pic for easy Indian cooking recipes

Thanks for checking the chole masala recipe out, if you like it, then click a button or two below and share the dish with your friends, I appreciate it.
Thanks,
–Chef Buck

Canned Herring Recipe …how to eat kippers

canned herring recipe

Here’s an easy canned herring recipe if you’ve ever wondered what to do with canned herring or kippers. Canned smoked fish can be used to make healthy snacks or dinner recipes with very little time and effort. Canned herring is a good source of omega-3 fatty acids and other beneficial fats, and also a cost effective way to get healthy fish into your diet.

Make a Canned Herring Recipe on a Crostini

canned HERRING …also called KIPPERS
thinly sliced and toasted BAGUETTE
CREAM CHEESE
RED ONION thinly sliced
MUSTARD (very optional…but I like it…as long as it’s not hot dog mustard!)
CAPERS
fresh DILL

canned herring recipe
Make a quick crostini for a canned herring snack

A good bread is the start of a great crostini.
Slice the bread thinly, so as to not overwhelm your toppings.
Toast the bread lightly.
Smear with cream cheese.
Add a dash of mustard, this is optional, but quite nice with herring.
Add a bit on thinly sliced red onion.
Add capers and fresh dill.
Top with smoked herring …either canned in oil or water, whatever you prefer.
Enjoy!
canned herring recipe
…nothing to be afraid of in here.

Make a Healthy Salad with Kippers …aka smoked herring

Place an assortment of mixed greens in a salad bowl. No need to dress the salad greens; the salad toppings will be enough.
Add sliced carrot, bell pepper, or celery for a nice crunch, and added nutrition.
Top the greens with a kippered herring filet.
Spread whipped or softened cream cheese over the kipper, add a dash of Dijon or stone ground mustard, if desired.
Top with chopped red onion, capers, and fresh dill…and serve.

canned herring recipe
Kipper salad?…why not?

Canned herring is such a quick, easy, and healthy snack or dinner option.
Try these canned herring recipe ideas and let me know what you think…and bon appétit!

And for more Omega-3 Fatty Acid Fish options,
Take a peek at these Canned Salmon Recipes

salmon burger recipe
click pic for easy salmon recipes

Thanks for checking out these canned herring recipe dishes. If you like what you see, click a button or two below and share it with your friends, I appreciate it!
Thanks!
–Chef Buck

Easy Kale Recipe Idea — Mexican Kale

easy kale recipe

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

Ingredients for Easy Kale Recipe

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

easy kale recipe
Steaming the kale at the end of the recipe preserves the nutrition

How to Make Mexican Kale

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

That’s it, hope you like it.

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

easy kale recipe
click pic for more kale recipe ideas

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

Salmon Recipe – quick and easy cooked salmon fillet

salmon recipe

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

Ingredients for salmon recipe

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

salmon recipe
Crisp salmon skin on the stove top for added flavor and texture

How To Cook Salmon Recipe

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

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

And for more seafood recipes, check out my Seafood Playlist

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

Thanks for checking out my cooking videos. If you like this recipe, click some of the share buttons below to share with friends and family. I appreciate it! …and thanks for watching!
–Chef Buck

Egg Salad Recipe …spicy like you likey

egg salad recipe

Try a spicy egg salad recipe for a flavorful twist on a traditional boring, bland egg salad. Most egg salads are a snooze fest, but sauteing up a little onion, pepper, and spices will put a little zing in your thing, and added nuts will give your egg salad a sorely needed crunch.

Spicy Egg Salad Recipe Ingredients

8 BOILED EGGS
3-5 cloves GARLIC finely chopped
chopped HOT PEPPER as desired (I generally use a whole jalapeno pepper with the ribs and seeds removed)
2 tsp GINGER minced
½ to 1 cup CASHEWS (or if nuts ain’t your thang, sub some chopped celery)
1 small RED ONION chopped
¼ cup MAYONNAISE
½ cup chopped CILANTRO
½ cup chopped PARSLEY
10-12 CHERRY TOMATOES cut into quarters
LEMON zest and juice
1 tsp CHILI POWDER
1 Tbsp PAPRIKA
1 tsp TURMERIC
SALT and PEPPER to taste
OIL for sauteing

egg salad recipe
Perfectly boiled eggs make the best egg salad

How to Make This Egg Salad Recipe

The key to any egg salad are the eggs; you don’t want overdone boiled eggs that are dried out with that tell-tell greenish tint. But no fear! Fool proof boiled eggs are super easy to prepare.
HOW TO MAKE PERFECT HARD BOILED EGGS:

  • In a pot, cover the eggs with cold water.
  • Cover and bring the pot to a boil.
  • Once boiling, remove the pot from the heat and allow the eggs to sit in the hot water for 10 minutes.
  • After 10 minutes, transfer the eggs to an ice water bath.
  • Peel eggs when cooled.
  • In a skillet, heat a little oil on medium high heat.
  • Add in the garlic and hot peppers and cook for 1 minute then
  • add in the onion and ginger and continue cooking until onions begin to soften.
  • Stir in the spices and then the cashews. Substitute peanuts if you prefer, or if you’re not into nuts, add chopped celery; a little crunchiness makes for a more interesting egg salad dish.
  • Saute ingredients for 2-3 more minutes, then set skillet aside to cool.
  • In a bowl, combine the peeled eggs and mayonnaise and mash into a lumpy mixture.
  • Add in the cooled ingredients from the skillet, and mix well.
  • Add lemon juice and zest, and stir in some fresh herbs, like parsley, cilantro, or dill.
  • And finally, stir in some quartered cherry tomatoes; cherry tomatoes are best because the tomato skin will help keep them from falling apart.
    And that’s it!–serve warm or cold, all by itself or as a salad or bread topping or a hearty egg salad sandwich.
egg salad recipe
Top egg salad on a green salad, use as a sandwich filling, or spread on a crostini or cracker

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

And for another tasty salad idea, try this Southwestern Quinoa Salad Recipe.

southwestern quinoa salad
a southwestern quinoa salad makes a tasty and healthy dinner choice.

Thanks for checking the egg salad recipe out. If you liked the dish, then click a button or two below and share it with friends…I appreciate it!
–Chef Buck

Best Spaghetti Squash – healthy, low-fat, low-carb recipe

best spaghetti squash

It doesn’t take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you will need to cook this healthy, low fat spaghetti squash dish. This squash is a lowfat low carb ingredient with a wonderful texture and a mild flavor that allows it to work very well in a variety of recipes.

Best Spaghetti Squash Made Easy Ingredients

1 SPAGHETTI SQUASH
GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash you dig out will determin how much of the other ingredients you need;They are simple and fresh ingredients, so there really is no wrong way to make this dish. The best spaghetti squash doesn’t get more super simple than that!

best spaghetti squash
spaghetti squash makes a healthy, low fat, low carb pasta alternative

Best Spaghetti Squash …super simple, low fat, low carb recipe

  • When buying a spaghetti squash, choose one that seems heavy for its size.
  • Carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer “noodles”.
  • Place cut sides down in shallow water in a roasting pan.
  • Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash.
  • It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
  • Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
  • Allow squash to sit 5-10 minutes to cool slightly for easier handling.
  • Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind,
    so don’t waste any!
  • Heat a skillet and melt cooking oil on medium heat.
  • Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes as well.
  • Add a bit of butter for extra flavor (this is optional).
  • Add the spaghetti squash to the skillet and mix with the garlic.
  • Add salt and pepper to taste, add lemon zest and juice, and stir.
  • Turn off the heat and add in a bit of dark, flavorful olive oil.
  • You can also stir in a bit of freshly grated Parmesan Cheese if desired, but this is optional.
  • Add fresh chopped parsley for bright flavor and color, and mix well.
    And that’s it.
best spaghetti squash
just a few simple flavors and ingredients will make the best spaghetti squash recipe

And for another tasty dish, check out this Mediterranean Spaghetti Squash Recipe.

mediterrean spaghetti squash
click pic for video recipe

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

Bean Dip Recipe for Healthy Snacking

bean dip

White bean dip is super versatile, and this easy dip recipe can be used in a variety of dishes. Bean dip makes a handy spread for a crostini or sandwich, a healthy dip for chips or vegetables, or as a bean puree to serve as a dinner side for meat, fish, or vegetarian meals.

Bean Dip Recipe Ingredients

2 15oz cans of WHITE BEANS (rinsed and drained)
16 oz MUSHROOMS (chopped)
5-10 cloves GARLIC (chopped)
½ cup ROMANO CHEESE (I like to use freshly grated Romano, Parmesan, or Asiago cheeses)
1 medium to large size LEMON, juice and zest
½ tsp RED PEPPER FLAKES (or use fresh peppers)
3-4 Tbsp WORCESTERSHIRE SAUCE
SALT and PEPPER to taste
2-3 Tbsp of dark, rich OLIVE OIL
Garnish dip with tomato, olives, capers, fresh herbs, etc.

bean dip
Add mushrooms and Worcestershire sauce for a bean dip recipe twist.

How To Make a Bean Dip Recipe

I like to use canned beans.
You can use your favorite beans, or a mixture of bean types.
I prefer white beans for this recipe, like Navy or Cannellini.

  • Heat oil in a pot on medium heat for sauteing.
  • Add in the chopped garlic and red pepper flakes; stir the garlic for a few minutes until it begins to color.
  • Add in a bit of black pepper, and the chopped mushrooms, and continue sauteing.
  • Add the Worcestershire sauce.
  • Continue cooking for 3 or 4 minutes; the mushrooms will cook down quite quickly.
  • Add in the beans and maybe ½ cup of water or broth. Be conservative when adding liquid; the finished bean dip will be best thicker, rather than thinner.
  • Raise the heat to medium high, cover, and simmer beans for about 5 minutes.
  • Uncover, reduce the heat, and continue simmering until the liquid has cooked down and the bean mix thickens.
  • Turn off the burner.
  • Stir in the cheese until it melts into the beans. Use freshly grated cheese for best results.
  • Add the zest and juice of one medium to large lemon, and 2-3 Tbsp of dark olive oil.
  • Mix into the beans and cheese.
  • Transfer to a blender or food processor and blend until the bean dip is smooth,
    or use a hand mixer and blend dip in the cooking pot.
  • Give it a taste test and adjust seasoning as needed.
  • Set dip aside to cool a bit.
bean dip
White bean puree makes an excellent bean dip or spread.

This bean dip can be served warm or cold, although it’s especially tasty warm.
Use it as a dip for chips or sliced veggies; it pairs particularly well with thick tortilla chips.
Use this bean dip as a sandwich spread instead of mayonnaise, or as a crostini topping.
White bean dip will pair nicely as a puree for fish or meat entrees.
Great as a party or dinner appetizer or just as a movie watching snack.

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

And for another creamy, beany option, check out this Healthy Hummus Recipe.

hummus
click pic for hummus recipe

Thanks for checking out the recipes and videos. If you like the recipe, click a button or two and share it with your friends and family on social media, I appreciate it!
–Chef Buck

Scrambled Eggs with Curry and Spinach

scrambled eggs

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

What You Need for a Quick Scrambled Egg Curry

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

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

scrambled eggs
adding spinach to scrambled egg dishes is a quick way to add color and nutrition

How To Make a Scrambled Eggs Curry

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

scrambled eggs
scrambled egg curry with curry mayo

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

curried deviled eggs
curry deviled eggs

For another quick breakfast idea, check out this Indian Style Deviled Egg recipe.

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

Ginger Chicken Recipe Chinese Restaurant Style

Ginger Chicken

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

What You Need To Make This Ginger Chicken Recipe

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

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

Ginger Chicken
Best Ginger Chicken Recipe

How To Make Ginger Chicken

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

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

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

    ginger chicken
    Click pic for this General Tso’s Chicken recipe

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

    Salmon Cakes Eggs Benedict w/ Hollandaise Sauce

    salmon cakes

    Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of dishes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for these leftover salmon cakes is in a variation of Eggs Benedict. Check out the recipe video below to see how to make this super tasty breakfast recipe.

    Ingredients for Salmon Cakes Eggs Benedict

    leftover SALMON CAKES
    fresh SPINACH
    thick sliced TOMATO
    EGGS
    HOLLANDAISE SAUCE

    How to Make Salmon Cakes Eggs Benedict

    This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it’s best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning.
    On a plate, arrange a bed of spinach and top with a thick slice of tomato.
    In a skillet, re-heat a leftover salmon cake.
    While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below).
    In another skillet, fry an over easy egg (or poach an egg, if you prefer).
    Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg.
    Cover the egg with Hollandaise sauce and serve immediately.

    salmon cakes
    use leftover salmon cakes to make a terrific variation of Eggs Benedict!

    How to Make a Quick Hollandaise Sauce

    ¼ cup melted BUTTER
    2 EGG YOLKS
    1 Tbsp LEMON JUICE (or substitute vinegar)
    ½ tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)

    In a bowl, combine two egg yolks, lemon juice, and mustard…also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don’t harden.
    Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I’ll double this recipe, with the exception of the egg yolks…instead of 4 yolks, I’ll just use 3 yolks.

    Salmon Cakes Ingredients:

    14oz canned SALMON (red or pink)
    ¼ – ½ cup ONION (finely chopped)
    HOT PEPPER (finely chopped, to taste)
    1 to 2 EGGS (beaten) …I generally use 1 egg for a fancy salmon cake entree and 2 eggs when
    making salmon cakes for sandwiches.
    SALT and PEPPER to taste
    OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
    1 Tbsp CURRY POWDER (optional)

    salmon cakes
    I make 4 salmon cakes from one can of salmon, and often prepare 8 cakes at a time so that I’ll have leftover salmon cakes for sandwiches and salmon Benedicts.

    How to Make Salmon Cakes:

    Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
    Place drained salmon in a bowl.
    Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
    Add salt and pepper to taste.
    Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
    Mix all the ingredients together well.
    Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be.
    Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
    I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
    It’s a nice break from hamburgers, and just as tasty.
    Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

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

    And for another canned salmon recipe, check out this Salmon Meatballs Recipe.

    canned salmon
    Salmon meatballs in a rich curry sauce.

    If you liked these recipe ideas, click some of the buttons below and share it with your friends and family, I appreciate it!
    –Chef Buck

    Pupusas Recipe — Gluten Free Corn Flour Pupusa

    pupusas recipe

    How to make a pupusas recipe.
    This pupusas recipe is a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling;
    that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.

    What You Need To Make This Easy Pupusas Recipe

    2 cups CORN FLOUR
    about 1½ cups WATER
    SALT and PEPPER to taste
    1 tsp TURMERIC (optional)
    here are some filling ideas…use any
    combo, and substitute what you like:
    leftover MEATS (minced)
    REFRIED BEANS
    CHEESE (grated)
    pickled PEPPERS (like green chili or jalapeno)

    pupusas recipe
    Pupusas …inspired by a traditional Salvadorean recipe.

    How To Make Pupusas

    First thing, mix up your pupusa filling…this will allow time for the flavors to interact.
    You can simply use cheese and peppers, but adding a little refried beans and leftover meat
    into the mixture can turn your pupusas into a filling meal.
    I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken
    will do, just be sure to use meat that is already cooked through; it’s a great way to use leftovers.
    Combine the filling ingredients together in a bowl.
    Mix well and set aside.
    In another bowl, add corn flour (Maseca is a populer brand in the USA, but any corn flour will do).
    Add in salt and pepper and turmeric.
    Turmeric is not a traditional pupusa ingredient, but I find it adds a great color.
    Mix dry ingredients together.
    Add in warm tap water and mix into a dough …it mixes quite easily;
    Use your hands to mix…this will give you a better sense of the dough consistency.
    Mix until the dough is “doughy” and pliable–not too dry and not too wet–add additional water
    or flour until reaches this consistency.
    Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc.
    Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges
    of the dough, sealing the filling inside a doughy ball.
    Pinch off any excess dough from the top and return it to the bowl.
    Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly,
    it’s no big deal.
    You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely
    perfect pupusa…but why work that hard?
    I like my pupusas to have a thin tortilla skin.
    I like them to leak a little bit…I like the taste of the toasted cheese on the edges.
    But that’s just me…follow your heart; but believe me, if your pupusas aren’t perfect,
    they’ll taste just as good, or better.
    Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas
    about three minutes on each side.
    And that’s it.
    Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.

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

    Ingredients For Curtido …pickled slaw topping for pupusas recipe

    half a small CABBAGE (chopped)
    2 CARROTS (shredded)
    1 white ONION (sliced)
    1 JALAPENO (thinly sliced)
    1 Tbsp dried OREGANO
    SALT and PEPPER to taste
    mild VINEGAR (I like to use a rice or malt vinegar)

    How to Make Curtido

    Bring a pot of salted water to a boil; boil enough water to cover the veggies.
    Once water is boiling, turn off and then add the veggies to the pot.
    Add oregano and pepper.
    Let soak for 3 minutes.
    Drain the veggies from the pot, but reserve some of the water.
    Put the strained veggies into a jar; ideally, use a size jar that will be completely filled.
    Press the veggies into the jar until it is crammed full.
    Add reserved water until the veggies are slightly more than halfway covered, then add
    vinegar until the veggies are completely covered.
    Allow to cool, and then cover jar with a lid and refrigerate.
    The more ahead of time you make this, the more flavorful it will be.
    It’s a simple and tasty topping or side for pupusas or sandwiches.

    For more awesome recipes, take a look at my Chef Buck Recipe Playlists.

    pupusas recipe
    This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.

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

    Tzatziki Sauce Recipe – Greek cucumber yogurt dressing

    Tzatziki Sauce recipe

    It’s super easy to make a healthy Greek tzatziki sauce recipe. It’s fairly quick to prepare tzatziki sauce, but it takes a little time to reach it’s full flavor potential, so make it a few hours ahead of time before serving. Tzatziki is a mild cucumber yogurt dressing that pairs very well with spicy falafel or lamb. The sauce can be used as a dressing or dip, especially for stuffed pitas, pita chips, or fresh veggies.

    Ingredients You’ll Need for Tzatziki Sauce Recipe:

    2 cups GREEK YOGURT
    2 cups fresh CUCUMBER
    3-4 cloves GARLIC (finely chopped)
    1 small LEMON zest and juice
    or substitute 1-2 Tbsp
    WHITE WINE VINEGAR
    ½ cup (or more) chopped HERBS
    …like dill, mint, or parsley
    1-2 Tbsp OLIVE OIL
    SALT and PEPPER (to taste)

    tzatziki sauce recipe
    Greek Tzatziki Sauce, a cucumber yogurt dressing

    How To Make a Greek Tzatziki Sauce Recipe:

    I prefer using English cucumbers (also called hothouse cucumbers), or using smaller, japanese cucumbers.
    These cucumber types have a lot of flavor, are less watery, and the skin is thin enough to be eaten and enjoyed (although I generally peel them when making tzatziki).
    When making a tzatziki sauce, start by preparing the cucumber; this will give the cucumber time to drain while you prepare the rest of the sauce ingredients.
    Peel your cucumber and grate with a hand grater, or use a food processor if you enjoy cleaning appliances.
    Chop the cucumber into smaller pieces, if desired, but don’t over-process, since chunks of cucumber make a tzatziki quite nice.
    Place the grated cucumber into a strainer over a bowl to allow the cucumber to drain.
    Mix a bit of salt to help draw out the water. Set bowl aside and prep the other ingredients.
    Into a mixing bowl, add Greek yogurt, minced garlic, lemon zest and juice, and fresh chopped herbs.
    If you don’t have a lemon on hand, substitute a mild rice or wine vinegar.
    Mix ingredients well.
    Return to the cucumber. Quite a bit of water will have drained into the straining bowl. Use a spatula or spoon to press out more water, and then add the strained cucumber to the yogurt mixture.
    Mix well, and add additional salt and pepper to taste.
    Cover and place in the fridge for at least 2+ hours before serving; this will give the flavors time to maximize.
    Serve as a dip or dressing/sauce.
    it’s great with pita chips or fresh sliced veggies; or serve with spicy lamb–especially as a sauce in stuffed pitas, or as a condiment on lamb burgers.
    Or as a dressing for a fresh salad.
    Greek tzatziki is healthy, versatile, and an easy recipe worth giving a go.
    Give this Greek tzatziki sauce recipe try and let me know what you think, and bon appétit!
    For another Greek inspired dish, check out this Hummus Recipe

    hummus
    click pic for video recipe

    Or this very tasty Pita Chips Recipe …that goes great with tzatiki
    spicy pita chips
    Thanks for checking out the recipes. If you like what you see, share these dishes with your friends and family on social media, I appreciate it!
    –Chef Buck

    Asparagus Curry – a quick and easy asparagus recipe

    asparagus curry

    Make this easy asparagus recipe. Asparagus is super healthy and delicious, and quick to prepare; in fact, the quicker the better; asparagus is best when it is not overcooked. Asparagus plain and simple tastes great, but jazzing it up with a little curry is an excellent idea, too. If you’re a fan of Indian cooking, then this asparagus curry recipe will be a real treat, and if you’re new to Indian recipes, then this dish will be a great introduction. this Asparagus recipe cooks up fast, so making it part of an Indian meal at home is a smart idea.

    What You Need To Make This Easy Asparagus Recipe

    1 lb. ASPARAGUS
    5-6 cloves GARLIC (finely chopped)
    ¼ cup GINGER (finely chopped)
    1 lb. CHERRY TOMATOES
    1 cup ONION (chopped)
    1 tsp FENNEL SEED
    1 tsp CUMIN SEED
    1-2 Tbsp CURRY POWDER
    SALT (to taste)

    asparagus curry
    Easy Asparagus Curry Recipe

    How To Make Asparagus Curry

    When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking.
    Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking.
    Heat oil on medium heat in a skillet.
    When oil is hot, add cumin and fennel seeds and stir for 20-30 seconds–not long at all.
    Add garlic, ginger, and onion and stir skillet.
    Let simmer about 2 minutes, lower heat if necessary.
    Stir in curry powder and cook for another minute.
    Add sliced cherry tomatoes and salt to taste.
    Continue simmering about 2 minutes, and then add 1 cup of water.
    Raise the temperature and bring the skillet to a bubble.
    Add asparagus and reduce the temperature back to medium heat.
    Simmer uncovered for another 3-4 minutes, or until the asparagus is done to your liking–it won’t take long!
    And that’s it.

    Give it a try and let me know what you think, and bon appétit!

    For a slightly less curried asparagus dish, check out this Lemon-Ginger Aparagus Recipe
    asparagus recipe

    And for more awesome Indian recipes, take a look at my Indian Cooking Playlist

    asparagus curry
    Click pic for Indian Recipes Playlist

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

    Creamed Kale Recipe — a healthy coconut kale dish

    kale

    You can cook a healthy creamed kale recipe that is not only incredibly tasty, but super simple to make. Although there are not many ingredients to this kale dish, it is very flavorful and makes a great side dish or a complete healthy meal when served over rice or quinoa.

    Ingredients for Coconut Creamed Kale Recipe

    1 big bunch KALE
    15 oz can COCONUT MILK
    ½ cup ONION (chopped)
    5-9 cloves GARLIC (chopped)
    1 JALAPENO (optional, chopped)
    SALT and PEPPER (to taste)
    OIL for cooking
    serve over rice or quinoa,
    and top with crushed peanuts

    creamed kale recipe
    Buy fresh kale that is firm and crisp and free off blemishes and discoloration. Avoid kale that is soft and wilted.

    How to Cook Coconut Creamed Kale Recipe

    Buy Kale that is crisp and firm, not sad and wilted.
    Wash and drain the kale and separate the leaves from the stem. We’ll only be using the leaves for this recipe.
    (If you can figure out something tasty to do with the stems, please let me know!)
    Chop kale into a manageable sizes.
    Heat a little oil in a large skillet or pot and saute the onion, garlic, and peppers for 2-3 minutes.
    Add in the coconut milk and bring to a simmer.
    Add in the chopped kale, cover and let the kale steam and wilt for a couple of minutes.
    Stir the pot and mix ingredients well.
    Bring to a simmer, cover, and let cook to desired consistency…simmering about 5 minutes is good for me…the kale
    is cooked down, but still has a nice texture.
    Remove the pot from the stove and serve.
    This dish makes a great side, or a healthy entree when served over rice or quinoa.
    If desired, top with crushed peanuts for added texture and flavor.

    creamed kale recipe
    This Creamed Kale recipe is a simple and quick dish to prepare –and a very healthy choice!

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

    Kale Salad – Amazing Tips for Using Raw Kale

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

    Cook Spaghetti Squash for a Healthy, Low-fat Diet

    best spaghetti squash

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

    How to cook Spaghetti Squash

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

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

    Here’s one of my favorite spaghetti squash recipes —

    Mediterranean Spaghetti Squash Recipe

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

    Spaghetti Squash Recipe Ingredients:

    1 medium SPAGHETTI SQUASH
    1 Tbsp OLIVE OIL
    1 large ONION (chopped)
    4-6 cloves GARLIC (finely chopped)
    ½ RED BELL PEPPER (sliced)
    1 14 oz can ARTICHOKE HEARTS in water (chopped)
    1 cup OLIVES, and olive juice to taste (chopped)
    ¾ to 1 cup PARMESAN CHEESE (shredded or grated)
    1 tsp OREGANO
    ½ tsp THYME
    1 tsp BASIL
    SALT and PEPPER to taste

    How to Make this Spaghetti Squash Recipe

    Preheat oven to 350.
    Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice).  Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
    You have time to chop up all your ingredients while the squash cooks.   For the artichoke, you may want to remove some of the outer, tougher leaves.
    For each half, use a spoon to scrape out and discard the seeds and dark center strings.  Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
    Heat oil over medium high heat.  Saute onion and garlic 4-6 minutes.  Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes.  Uncover, stir in spaghetti squash and remaining ingredients.  Cover and cook til all ingredients are warm, about 7-10 minutes
    Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
    Give this spaghetti squash recipe a try and let me know what you think, and…
    Bon appétit!
    And for another great spaghetti squash recipe, try this Spanish-style Spaghetti Squash.
    spaghetti squash recipe
    click image to check out this recipe

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

    Crispy Salmon Recipe – How to Cook Salmon

    crispy salmon recipe

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

    How to Cook A Crispy Salmon Recipe

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

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

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

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

    And for more great seafood recipes…

    check out my Seafood Playlist Click catfish pic for more great recipes.

    crispy salmon recipe
    Not Fried Catfish …tastes great, easy, and less mess.

    Thanks for checking out my cooking videos. If you liked this crispy salmon recipe, click some of the share buttons below to share with friends and family. I appreciate it! …and thanks for watching!
    –Chef Buck

    Southwestern Quinoa Salad — a Healthy, Low Fat Recipe

    southwestern quinoa salad

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

    What you need to make a Southwestern Quinoa Salad

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

    southwestern quinoa salad
    southwest quinoa salad recipe

    How to make a Southwest Quinoa Salad

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

    while the quinoa cools, prepare the veggies:
    Dice ½ a yellow bell pepper –or any color pepper– but if you’re like me and you’re making a corn-free southwest quinoa salad, then using a yellow pepper will make your quinoa salad more lovely to look at.
    –Slice some cherry tomatoes. Cherry tomatoes have a great flavor, and the hardiness of the tiny tomato makes it the perfect choice for a salad.
    –Remove and mince the zest from 1 small lemon, and then slice the lemon in half.
    –Chop up some green onions, and cilantro.
    –If you like a little heat, chop up some pickled jalapeno, too, and reserve a Tbsp of the jalapeno pickling juice for added kick and flavor.

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

    Gently mix the salad and serve.

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

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

    And for more great quinoa recipes, check out my Quinoa Recipe Playlist
    spanish quinoa

    Hope you like this dish. Click a few of the buttons below to share this recipe with friends and family. I appreciate it, and thanks for watching!
    –Chef Buck

    Banana Pancakes – Flourless Gluten Free Recipe

    banana pancakes

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

    What You Need to Make Banana Pancakes

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

    2 BANANAS
    2 EGGS
    ¼ – ½ tsp BAKING POWDER (depending on how much rise you want)
    ½ tsp CINNAMON POWDER
    splash of VANILLA EXTRACT (optional)
    sprinkle of WALNUTS
    SALT to taste

    banana pancakes
    Banana pancakes are flourless and gluten free and cook up fluffy and filling for a healthy, easy to make breakfast alternative to traditional pancakes.

    How to Make Banana Pancakes

    1) In a bowl, mash up 2 bananas; the riper the bananas, the more banana-ee your pancakes will be!
    2) Add eggs.
    3) Add cinnamon, baking powder, salt, and vanilla extract.
    4) Mix ingredients well. The batter should be the consistency of a traditional pancake batter–add more mashed banana if needed.
    Let sit for 5 minutes.
    5) Heat a greased skillet or griddle on medium low heat.
    6) Once skillet is heated, spoon batter to form pancakes; whatever size you like.
    7) Cook undisturbed about 3-4 minutes or until the pancake begins to brown.
    8) If desired, sprinkle nuts or berries or chocolate chips on the cakes.
    8) Flip pancakes with a spatula and cook on the other side until brown. Unlike traditional flour pancakes, you can flip these cakes
    over and over until they are cooked and colored to your liking.
    9) Serve hot off the grill with maple syrup.

    banana pancakes
    Banana Pancake Recipe

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

    And for another fancy pants breakfast dish, try this stuffed French Toast Recipe.

    Thanks for checking out the recipe. If you liked the banana pancakes, click some of the links below and share the recipe with your friends.
    I appreciate it!
    -Chef Buck

    Mediterranean Quinoa Salad Recipe – Easy and Delicious

    Mediterranean Quinoa salad

    Mediterranean quinoa salad is easy to make, tastes great, and is a healthy choice for a better diet. This quinoa recipe makes a perfect entree or side dish, either hot or cold. Quinoa cooks up similar to rice, in fact, you can substitute quinoa for rice in most recipes, so give quinoa a try. Some folks are put off by the price of quinoa, but by shopping around, you can find it at a reasonable price. I like to buy quinoa in the bulk bins, or sometimes a good deal on quinoa can be found in the rice section. Often quinoa in the “health” or “natural foods” section will be over-priced, so definitely look around for the better deal–it’s out there!

    Mediterranean Quinoa Salad Recipe Ingredients :

    1 cup QUINOA
    2 cups packed SPINACH
    10-15 CHERRY TOMATOES (sliced in halves)
    3 cloves chopped GARLIC
    ½-1 cup FETA cheese
    ¼ cup fresh BASIL
    1 med chopped ONION
    1 Tbsp OLIVE OIL for sautéing the onion
    1-2 Tbsp mild VINEGAR
    SALT and PEPPER to taste
    1 tsp dried HERBS (thyme, basil, oregano, etc.)

    mediterranean quinoa salad
    Mediterranean Quinoa makes a great entrée or side dish.

    How to Make Mediterranean Quinoa :

    Bring 2 cups of salted water to a boil.
    Add 1 cup of quinoa (at this time also add any dried herbs). Cover and let simmer 15 minutes, until the water is absorbed.
    While the quinoa cooks, sauté the onions and garlic.
    Once the quinoa is cooked, remove from the heat and–while the quinoa is still hot–stir in the spinach and basil until wilted, and add the onion and garlic.
    Let Quinoa cool about 10 minutes, and then stir in the cherry tomatoes, vinegar, feta cheese, and extra salt and pepper as desired.
    Serve warm or cold, it’s tasty either way.
    Give this Mediterranean quinoa salad recipe a try and let me know what you think, and bon appétit!

    And for another more easy quinoa dishes, check out my quinoa recipe playlist.

    mediterranean quinoa salad
    click the image to visit my complete quinoa recipe video playlist

    Thanks for checking the video out, and hopefully you’ll give this quinoa dish a try and love it. If you enjoyed the recipe, go ahead and use the buttons below to share it to your friends and family, I
    appreciate it!
    –Chef Buck

    Potato Cake Recipe — How To Make Sweet Potato Latkes

    potato cake recipe

    Check out this simple potato cake recipe. Or do you call them potato pancakes? Or potato latkes? I like to use sweet potatoes because they are less starchy and cook up quicker than white potatoes, plus sweet potatoes just taste great, and they are a good nutrition and energy source.

    Ingredients to Make A Sweet Potato Cake Recipe :

    1 med SWEET POTATO
    ONION (½ as much as potato)
    Fresh HOT PEPPER (optional)
    2 EGGS
    2 Tbsp FLOUR
    1 tsp CURRY POWDER
    ½ tsp CHILI POWDER (optional)
    ……or whatever seasonings you prefer!
    SALT and PEPPER (to taste)
    OIL for cooking

    potato cake recipe
    Are they potato latkes, potato pancakes, or potato cakes? What do you call them?

    How to Make Sweet Potato Latkes :

      • Shred sweet potato into strings, and thinly slice onion into stringy lengths.
      • I like to also thinly slice a jalapeno pepper; the pepper adds a nice zing, flavor, and color, but you can skip the pepper if you’re a “fraidy cat”.
      • In a bowl, combine the potato, onion, and pepper with the flour until well coated.
      • Beat two eggs and add into the mix, stirring well.
      • Add seasonings as desired. I like a lot of seasoning, and the potato and onion like it, too, so be liberal with the salt, pepper, and flavors you prefer; it’ll make for tastier cakes.
    potato cake recipe
    thinly sliced sweet potato, onion, and pepper make for a sturdy, tasty, potato cake.
    • Heat oil in a skillet on medium-high heat and spoon the potato mixture into the skillet and press and shape into patties. The potato cakes should be about the size and thickness of a nice ¼lb burger, but not too thin.
    • Don’t crowd the skillet. I use a ten-inch skillet and get two batches of three patties each, which is a terrible sentence, and almost sounds like math, so sorry for that.
    • Cook patties for 3-4 minutes on each side, turning carefully.
    • Adjust the burner temperature as needed; reduce heat to cook each potato patty for 3-4 minutes without burning.
    • Cook until nicely colored, then remove potato cakes from the skillet and drain on a paper towel.

    It’s a great dish for breakfast, lunch, or dinner.
    Give this simple potato cakes recipe a try and let me know what you think, and bon appétit.

    And for another yummy potato dish, check out this classic Home Fried Potatoes Recipe.

    home fried potatoes recipe
    home fried potatoes

    Thanks for watching. If you like the potato cake recipe, use some of the share links below to share the dish with your friends and family.
    I appreciate it!
    –Chef Buck

    Frozen Yogurt Banana Pops – make a healthy treat

    frozen yogurt banana

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

    What You Need to make a Frozen Yogurt Banana Pop

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

    How to make a frozen Yogurt Banana Pop

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

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

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

    gluten free cake
    Gluten-free Garbanzo Bean Cake

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

    Green Onion Pancake Korean Pajeon Recipe

    korean pajeon

    Pajeon is a Korean-style green onion pancake recipe. It is a savory, delicious pancake that can be prepared quick and easy. I’m using rice flour in this video, so it’s actually a gluten-free pancake recipe, but using all-purpose wheat flour is fine. You can use either chives or scallions for this recipe (or both).

    What You Need To Make Pajeon

    1 bunch GREEN ONIONS
    1 EGG
    ¼ cup RED BELL PEPPER
    HOT PEPPER (optional)
    ½ cup FLOUR
    ½ cup WATER
    2-3 Tbsp OIL for cooking
    SALT and PEPPER (to taste)
    sauce:
    ¼ cup RICE VINEGAR
    ¼ cup SOY SAUCE
    CHILI-GARLIC SAUCE (to taste, optional)

    How to Make a Pajeon Green Onion Pancake

    • Combine flour and cold water and mix well, the batter should be thin.
    • Chop slender green onions into approx. 1 inch pieces and add into batter (thicker onions should be sliced lengthwise first).
    • Add red bell pepper and any hot pepper (optional) to batter and combine all until ingredients are well coated.
    • Heat oil in a non-stick skillet on medium high. Adjust temperature as needed through out cooking, but make sure the oil is hot before adding the batter.
    • Add batter to hot skillet and shape into a pancake shape. Make 1 big pancake, or 2 smaller pancakes; this recipe can serve 1 to 2 people, although I generally eat it all, since it’s quick and easy to prepare, and I often make it when I’m just cooking for myself.
    • Add salt and pepper to taste (remember that the sauce will have have soy sauce)
    • After 3 minutes, pour a beaten egg over the pancake top.
    • Cook until the cake is golden brown on bottom, about 4-6 minutes.
    • Turn the cake (or flip it–but with confidence!) and cook the eggy side for about 2 more minutes.
      And that’s it! Serve hot with a dipping sauce.

    Dipping Sauce

    Combine equal parts rice vinegar and soy sauce and mix well. Adding a little chili-garlic sauce is a nice touch, and and will provide a nice bite. For a sweeter sauce, add a little hoisin or plum sauce, or just 1-2 tsp sugar.

    green onion pancake
    A Korean style green onion pancake can be made quick and easy.

    Give this pajeon green onion pancake recipe a try and let me know what you think, and bon appétit.
    And for a Korean-style seafood pancake, check out this Haemul Pajeon Recipe.
    seafood pancake dipping sauce
    Thanks for checking out the video and recipe. If you liked it, click some of the social media links below and share it with your friends. I appreciate it!
    –Chef Buck

    Canned Mackerel Recipe – Easy Italian Meatballs

    canned mackerel recipe

    Try this easy canned mackerel recipe and cook a healthy Italian-style meatball dish. Mackerel provides a ton of nutrition, and is a wild caught fish full of healthy oils. It’ a rich source of omega-3 fatty acids. Canned mackerel is inexpensive, super convenient, and an ideal ingredient to have around the house …and something I always have in the cupboard. Give this meatball recipe a try and let me know what you think.

    What You Need to Make a Meatball Canned Mackerel Recipe

    1 can MACKEREL
    1 EGG
    1 Lg ONION
    4-5 cloves GARLIC
    4-5 Tbsp OLIVE OIL
    14oz can TOMATO SAUCE
    14oz can CRUSHED TOMATO
    ½ GREEN BELL PEPPER
    1 RED or YELLOW BELL PEPPER
    ½ cup grated ROMANO CHEESE
    1 Tbsp ITALIAN SEASONING
    2 tsp CHILI POWDER
    SALT and PEPPER (to taste)
    some fresh parsley…and serve over rice or noodles

    canned mackerel recipe
    Use canned mackerel to make healthy Italian meatballs.

    How to Make Canned Mackerel Meatballs

    • Open the canned mackerel and pour fish into a bowl. Like canned tuna, the mackerel has already been cooked during the canning process. The skin and bones are edible, in fact they are quite nutritious.
    • Remove some of the juice that was in the can, but leave about a ¼ cup of juices.
    • The larger vertabrae, while quite chewable, can be a little distracting in a meatball.
      Using your hands, break the fish up, smashing as much of the bone matter as convenient.
    • Into the bowl add salt, pepper, and chili powder to taste. You’ll also add some of these spices into the marinara sauce as well.
    • Add the freshly grated Romano cheese, or substitute Parmesan cheese.
    • Add one egg, and about 1 Tbsp each of finely chopped onion, garlic and green bell pepper.
    • Thoroughly combine all of the ingredients in the bowl and then form the mixture into meatballs about the size of a ping pong ball. The bowl should yield 12-14 meatballs.
    • Heat a skillet with oil on medium high heat.
    • Brown the meatballs on all sides. Be gentle, the mackerel meatballs will be moist and quite soft. The meatballs will likely not keep their round shape, but that’s fine. Use tongs and turn them gently in the hot oil. The browning will help the meatballs to keep their shape later in the marinara sauce.
    • Brown meatballs for 5-7 minutes and the remove the meatballs from the skillet and set aside on a plate.
    • Into the skillet add the remaining onion, garlic, and bell peppers. Saute for several minutes until they begin to soften.
    • Add more salt, pepper, and hot pepper as desired. Use fresh hot peppers if you like!
    • Add in the crushed tomatoes and tomato sauce.
    • Stir in the dried Italian seasonings.
    • Bring skillet to a bubble and the reduce to a simmer and cover and let simmer for about 20 minutes.
    • After 20 minutes, add fresh parsley and then return the meatballs to the skillet.
    • Gently mix the meatballs with the sauce and let cook for another 5 minutes.

    And that’s it! Serve the sauce and mackerel meatballs over pasta or rice.
    Give this canned mackerel recipe a try and let me know what you think, and bon appétit!

    Thanks for watching the video and checking out the recipe. If you enjoyed it, then click some of the share buttons below and introduce your friends to the joy of canned mackerel! I appreciate it!
    –Chef Buck

    canned mackerel recipe
    Canned Mackerel is packed with nutrition, super convenient, and relatively inexpensive.

    And for another canned mackerel recipe, try this delicious Mackerel Stew Recipe.

    fish stew recipe
    canned mackerel stew recipe

    Mango Curry, Chana Masala, & Gobi Matar Indian Cooking

    mango curry

    Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time. Indian food is great fun to prepare, and with a few key ingredients, you can cook up Indian dishes that will be as delicious as those you love from your favorite Indian restaurants.

    Mango Curry Recipe:

    Mango Curry Ingredients:
    4 large, very ripe and juicy MANGOES
    1 cup YOGURT
    1-2 Tbsp CUMIN SEEDS
    dash of ASAFOETIDA
    ¼ cup CURRY LEAVES chopped well
    4-5 Tbsp GINGER finely chopped
    2-3 Tbsp CHICKPEA FLOUR a.k.a. besan
    2 Tbsp OIL for cooking
    SALT to taste

    Mango Curry Directions:
    Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy.
    Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
    Add in about 1 cup of Greek-style yogurt and mix well.
    In a large pot, heat oil on medium high heat.
    Add cumin seeds and asafoetida and cook 30-40 seconds.
    Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes.
    Add mango mixture and 1 cup of water and stir well with ingredients in pot.
    Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes.
    Stir occasionally and add more water to the mango curry as desired.
    After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes.
    That’s it! Serve mango curry over rice, and enjoy!

    mango curry
    A complete Indian meal with mango curry, chana masala, and gobi matar.

    Chana Masala Recipe:

    Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it ostly depends on the other dishes I’m serving the chana masala with. I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.

    Chana Masala Ingredients:
    1 15 oz can CHICKPEAS (or 2 cups)
    1 15 oz can DICED TOMATOES (or 2 fresh diced)
    1 tsp GARLIC (minced)
    1 tsp GINGER (minced)
    1 HOT PEPPER (minced)
    1-2 Tbsp OLIVE OIL
    1 Tbsp CHICK PEA FLOUR (also called besan)
    1 tsp CUMIN SEEDS
    1 tsp CHILI POWDER
    1 tsp GARAM MASALA
    1/8 tsp ASAFOETIDA (optional, also called hing)
    ½ tsp TURMERIC
    SALT (to taste)

    In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.

    After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.

    Gobi Matar Recipe:

    Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.

    Ingredients:
    1 med CAULIFLOWER (cut into florets)
    1 15 oz can DICED TOMATOES (or 2 med tomatoes)
    1 8 oz can GREEN PEAS
    1/8 tsp ASAFOETIDA (optional, also called Hing)
    1 large ONION (chopped)
    1 HOT PEPPER (finely chopped)
    1 tsp GINGER (finely chopped)
    1 Tbsp GARLIC (finely chopped)
    1 tsp CHILI POWDER (sub cumin powder for less heat)
    1 tsp CUMIN SEEDS
    ½ tsp TURMERIC POWDER
    1 tsp CORIANDER POWDER
    1 tsp GARAM MASALA
    2-3 Tbsp OLIVE OIL
    ¼ cup WATER
    SALT (to taste)

    In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well. Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).

    Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health.
    Give Indian cooking a go, and bon appétit!

    chicken tikka masala
    Click image to view this Chicken Tikka Masala recipe

    For more great Indian Recipes, check out my complete Indian Recipes Playlist

    Thanks for watching and checking out the dishes. If you liked these recipes, click a few buttons below and share the recipes with friends and family, I appreciate it!
    –Chef Buck

    Make the Best Bean Soup Today !

    bean soup

    This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.

    Bean Soup Recipe Ingredients:

    2 15oz cans CANNELLINI BEANS
    1 15oz can BLACK BEANS
    2 medium sized ONIONS chopped
    4-5 cloves GARLIC finely chopped
    some leftover SAUSAGE or HAM (cooked)
    32 oz BROTH (or ½ water ½ broth)
    a little HALF AND HALF if you want
    1 tsp CHIPOTLE POWDER
    (or use some other kinda heat)
    SALT and PEPPER to taste
    1-2 Tbsp Oil
    chopped PARSLEY if you want

    bean soup
    adding a mix of beans will add color and texture to your soup

    Bean Soup Recipe Directions:

    Heat 1 to 2 Tbsp of oil in a soup pot.
    Add the onion and garlic and saute for several minutes.
    If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want.
    Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
    and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
    improvising.
    Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
    Toss in a bay leaf and bring the pot to a bubble.
    Add in beans. I like to use a mix of cannellini and black beans.

    bean soup
    adding a little sausage or ham is an easy way to flavor up a basic bean soup

    If you have some sausage or ham on hand, chop and toss a little into the soup.
    Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
    After simmering, remove the bay leaf.
    Use a hand blender to blend the soup to desired consistency.
    bean soup
    use a hand blender to make a soup creamier

    I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
    Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it!
    If you can make it a day ahead, all the better; soup only gets tastier with time!
    Hope you love it!
    Give Bean Soup recipe a try and let me know what you think, and bon appétit.

    And for more bean fun, check out this crazy awesome vegetarian chili recipe
    vegetarian chili

    Baked Tomatoes Recipe with Basil, Cheese, and Walnut

    Baked Tomato

    This is a terrific baked tomatoes recipe. I love tomatoes roasted and topped with garlic, bread crumbs, and butter, but I think this toasted walnut, basil, and cheese topping has it beat. These roasted plum tomatoes make an awesome vegetarian dish with more than enough substance to satisfy even the most carnivorous craving.

    Baked Tomatoes Recipe Ingredients:

    4 PLUM TOMATOES (roma is a type of plum tomato)
    ½ cup toasted WALNUTS
    ½ cup fresh BASIL
    ½ cup ROMANO CHEESE (or sub Parmesan cheese)
    2-3 cloves GARLIC
    some OLIVE OIL, dude
    SALT and PEPPER (to taste)

    baked tomatoes
    Slice off the bottom of the tomatoes so they sit flat on the baking sheet.

    Baked Tomato Recipe Directions:

    Slice tomatoes lengthwise in half, and then slice a sliver off of the rounded backside so that the tomatoes rest flat.

    Using a fork, tenderize the tops of the tomato halves, but do not poke the fork all the way through.
    Arrange tomatoes on a baking sheet.

    Season tomato tops with salt and pepper, and then coat the tomato tops lightly with olive oil.
    Bake in an oven preheated at 500 degrees Fahrenheit for 10-15 minutes, or until the edges of the tomatoes begin to brown.

    While the tomatoes bake, place chopped basil, toasted walnuts, shredded cheese, fresh ground pepper, and garlic in a food processor and pulse conservatively until the topping ingredients resemble tabouli.

    baked tomatoes
    Use about equal parts of toasted walnut, cheese, and basil…and garlic to taste.

    Remove tomatoes from the oven. Add any oil and juices on the baking sheet into the blended basil/walnut/cheese topping. Also add ½ to 1 tsp olive oil if desired. Mix ingredients and then mound the topping evenly over each tomato.

    Return tomatoes to the oven and continue baking at 500 degrees F for another 5 minutes.

    After 5 minutes, turn oven to broil and let tomatoes broil 1-2 minutes longer, or until tops have browned; watch them closely!

    And that’s it. Let them cool for a few minutes and serve. It’s a great appetizer, side, or can even be the main course of a vegetarian meal. The blended topping has a terrific, meaty texture. The baked tomatoes are quite filling, and delicious. I hope you like it!

    Baked Tomatoes
    This baked tomato recipe is beyond delicious…definitely give it a try!

    Definitely give this Baked Tomatoes Recipe a try and let me know what you think, and bon appétit!

    And for another great vegetarian dish, try this Baked Jalapeno Poppers Recipe.
    jalapeno poppers

    Egg Bake Recipe …or giant oven omelette!

    egg bake recipe

    Give this easy Egg Bake Recipe a try. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it’s delicious and nutritious and super easy to prepare.
    The leftovers make a terrific breakfast on the go, and it’s a great recipe for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.

    Egg Bake Recipe Ingredients:

    10 EGGS
    1 cup MILK
    1 cup GREEN ONION chopped
    3-5 cloves GARLIC finely chopped
    1-2 cups shredded CHEESE …I like gruyere and monterey jack best
    1 cup MUSHROOMS sliced
    ½ cup BELL PEPPERS chopped
    ½ cup ARTICHOKE HEARTS chopped
    ½ cup TOMATOES
    HOT PEPPERS chopped, to taste
    SALT and PEPPER to taste
    OIL for cooking
    add CILANTRO, PARSLEY,
    or any chopped HERBS
    you like!

    egg bake recipe
    sliced egg bake on a salad is yummy!

    Egg Bake Recipe Directions:

    My favorite part of this dish is the leftovers. It’s great cold for a tasty and nutritious breakfast on the go. Make a batch at the beginning of your week,
    and you’ll have a quick snack whenever you like.

    Step 1:
    Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients,
    because it’s the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired.

    egg bake recipe
    use lots of fresh veggies –and ham or cooked sausage if you’re feeling carnivorous.

    Step 2:
    In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.
    Step 3:
    Lightly grease an oven safe baking dish, about 8 X 10.
    Step 4:
    Line the bottom of the dish with freshly shredded cheese. I like gruyere and monterey jack the best, but use your favorite cheese.

    egg bake recipe
    layer a lightly greased baking dish with cheese

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

    egg bake recipe
    spread sauteed veggies evenly over cheesy bottom.

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

    egg bake recipe
    Completely cover dish with egg mix.

    Step 7:
    Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired.
    Remove from the oven and allow to rest 10 minutes before slicing.

    egg bake recipe
    Serve hot or cold, and make a bunch, because the leftovers are twice as good!

    This dish makes a terrific breakfast for a family gathering, it’s awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.

    Give this easy egg bake recipe a try and let me know what you think…and bon appétit!

    And for another tasty breakfast recipe, check out this fancy HERB OMELETTE RECIPE.

    How to make an omelette
    omelet recipe

    Broccoli Cheese and Cauliflower Gratin Recipe

    broccoli cheese

    Try this easy, semi-healthy broccoli and cauliflower gratin recipe. A gratin is typically a bready-cheesy-toasty topping, and it’s a great way to jazz up broccoli and cauliflower. Just broccoli cheese is nice, but adding cauliflower kinda smooths out the taste. This is a cheesy dish without being overly cheesy, and not overcooking the vegetables will add awesome texture.

    Broccoli Cheese Cauliflower Gratin Recipe Ingredients:

    2 cups BROCCOLI FLORETS
    2 cups CAULIFLOWER FLORETS
    1 cups MONTEREY JACK (shredded)
    ½ cup ROMANO or PARMESAN cheese (shredded)
    ½ cup GREEK YOGURT
    3-5 cloves GARLIC (finely chopped)
    1 cup PANKO BREADCRUMBS
    2 Tbsp BUTTER
    SALT and PEPPER to taste

    broccoli cheese
    Mix panko bread crumbs with garlic and butter for a tasty gratin topping.

    Broccoli Cheese Cauliflower Gratin Recipe Directions:

    Grate the cheese. I like the Monterey Jack and Romano cheese combo, but any kind of cheese or cheeses will do, so use your favorite. In a small bowl, combine the cheese and yogurt, and add salt and pepper to taste. Mix well.

    Trim fresh broccoli and cauliflower into similar sized florets so they will cook evenly.

    In a small skillet, melt butter and saute garlic for about 1 minute.
    Stir bread crumbs into the garlic and butter; I like panko bread crumbs for gratins.
    The bread crumbs will soak up the butter. Mix well and set aside.

    Steam veggies on the stove top in a steaming basket, or just add ½ inch of water to the bottom of a pan and steam. 4 to 6 minutes of steaming is generally what I like; veggies with a bit or crunch are more vibrant, soggy veggies are sad.

    Drain broccoli and cauliflower well and place steamed veggies into a baking dish. Add salt and pepper.
    Top the veggies with the cheese and yogurt topping, then top the dish with the garlic and butter bread crumbs.

    Bake in an oven preheated to 450 degrees Fahrenheit.

    Bake until the breadcrumb topping is toasted. This will only take a few minutes, so watch the dish closely.
    That’s it. Serve hot, dude.

    Give this Broccoli Cheese Cauliflower Gratin a try and let me know what you think, and bon appétit!

    And for another broccoli cheese dish, try this Blue Cheese Broccoli Recipe.

    Broccoli with Blue Cheese
    Broccoli with Blue Cheese Recipe

    Garlic Quinoa Recipe …instead of garlic rice

    garlic quinoa

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

    Garlic Quinoa Recipe Ingredients:

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

    garlic quinoa
    garlic quinoa makes a great side dish

    Garlic Quinoa Recipe Directions:

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

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

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

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

    The Best Garlic Shrimp Recipe You’ll Ever Eat

    garlic shrimp recipe

    Try this super-quick and delicious garlic shrimp recipe. Lots of olive oil and garlic add great flavor, especially when served with fresh sliced bread. Cook the shrimp quickly in a hot skillet, but don’t overcook! Overcooked shrimp can get rubbery, so the total cooking time for this dish is about 4 minutes tops.

    What You Need to Make This Garlic Shrimp Recipe

    2 lbs SHRIMP
    ½ cup OLIVE OIL
    ½ cup GARLIC …or as much as you like (finely chopped)
    1 tsp RED PEPPER FLAKES
    2 tsp PAPRIKA
    SALT and PEPPER to taste
    3-5 Tbsp LEMON JUICE
    ½ cup PARSLEY (chopped)
    sliced BREAD for sure, dude

    garlic shrimp recipe
    Don’t be shy with the garlic!

    How to Make Garlic Shrimp

    • Peel and devein the shrimp (save the shells and heads to make a stock!)
    • Heat olive oil in a skillet on medium high heat.
    • When oil is hot, add red pepper flakes. Red pepper flakes add a nice heat, but substitute fresh peppers, or even a little cayenne if you like.
    • Add garlic and saute for 1 minute. Use as much garlic as you like. I prefer lots of garlic. I literally used an entire bulb. It seems like a lot, but the oil and garlic taste great with thick slices of fresh bread.
    • Add the shrimp, and continue sauteing on medium high heat.
    • The shrimp only take about 3 minutes to cook. Don’t overcook the shrimp; they will become rubbery if cooked overly long.
    • Add paprika, and salt and pepper to taste.
    • Saute shrimp until JUST cooked, when shrimp begin to color and curl, then remove the skillet from the heat.
    • Add lemon juice and fresh chopped parsley.
    • Mix well and serve in a bowl with thick slices of fresh bread.
    garlic shrimp recipe
    Spanish-style garlic shrimp recipe

    Give this garlic shrimp recipe a try and let me know what you think…and bon appétit!

    And for another tasty shrimp recipe, check out this classic New Orleans-style SHRIMP REMOULADE.
    shrimp remoulade salad

    Thanks for checking out the video and shrimp recipe! Click some of the buttons below to share this dish with friends and family. I appreciate it, and thanks for watching.
    –Chef Buck

    Fried Catfish Recipe …without the mess of frying

    fried catfish recipe

    Here’s a faux fried catfish recipe that’s not fried, but tastes just as good as fried catfish –and with a whole lot less mess. I use saltine crackers for the breading, but panko bread crumbs are a great substitute. And catfish tastes best with tartar sauce, so throw together a little tartar sauce, too; it’s super easy.

    Not Fried Catfish Recipe Ingredients:

    1 lbs. CATFISH
    ½ cup CORNMEAL
    ½ cup FLOUR
    2 cups SALTINE CRACKERS (crushed)
    OLIVE OIL
    SPICES…whatever you like
    …in this video I use:
    1 tsp PAPRIKA
    1 tsp GARLIC POWDER
    ½ tsp CAYENNE PEPPER
    1 tsp OREGANO
    1 tsp THYME
    1 tsp SALT
    1 tsp BLACK PEPPER

    and for the TARTAR SAUCE RECIPE:
    1 cup MAYONNAISE
    about 1/3 cup SWEET RELISH
    1 tsp PICKLED JALAPENO (minced)
    1-2 Tbsp JALAPENO PICKLING SOLUTION
    (or sub lemon juice for the pickling juice)

    fried catfish recipe
    Catfish tastes best with tartar sauce (and coleslaw!)

    Not Fried Catfish Recipe Directions:

    Catfish and tartar sauce are like Ying and Yang, so first things first, make the tartar sauce.
    In a small bowl, combine the mayonnaise, sweet relish, jalapeno slices, and a little of the pickling solution. Ideally you do this a day ahead of time, or at the very least, a few hours; it’ll have a lot more flavor. Not a fan of jalapeno peppers?
    Leave the peppers and pickling juices out, and substitute lemon juice instead.
    Mix well and refrigerate.

    In a bowl, crush the saltine crackers (or sub your favorite bread crumbs). Add the corn meal, all-purpose flour, and whatever spices and herbs you love.
    The combo I use in this video is super tasty. Sometimes I use curry powder, which tastes fantastic, and also adds great color because of the turmeric. Whatever spices you use, be generous; catfish should be super flavorful!
    Remember, whatever spice you use will be balanced by the creamy tartar sauce.

    On a baking sheet, generously coat the catfish with olive oil. Coat both sides of the fish, and the pan. Dredge the fish in the breading, coating both sides.
    Coat the fish well, and press the crumbs into the fish. Place on the baking pan and cook in an oven preheated to 375 degrees Fahrenheit.
    Cook until the fish is well-colored and bounces back when pressed. The fish in this video cooked for 45 minutes, but the pieces were quite large.

    Fried catfish, and this not quite fried catfish recipe, goes great with coleslaw, greens, and hush puppies. I’m usually too lazy to make all of that; often I’ll just serve catfish with coleslaw and garlic toast, but however you serve it, it’s a nice catfish course, and pretty easy to make.

    Give this faux fried catfish recipe a try and let me know what you think…and bon appétit!

    And for a classic catfish dinner side dish, try this Coleslaw Recipe.

    coleslaw recipe
    classic coleslaw recipe

    Coleslaw Recipe — A Classic Southern Side Dish

    coleslaw recipe

    Here’s a simple, no-frills coleslaw recipe, which means it’s delicious, because nothing tastes great like a classic coleslaw, especially if you’re pairing it with catfish or fried chicken. Coleslaw can also be used as a sandwich topping, perfect for burgers, or anything BBQ.

    Coleslaw Recipe Ingredients:

    1 sm. CABBAGE (shredded)
    3 med. CARROTS (shredded)
    ¼ cup ONION (minced…or chopped if using green onion)
    1 cup MAYONNAISE
    1-2 Tbsp fancy MUSTARD
    2-3 Tbsp LEMON JUICE (or vinegar)
    LEMON ZEST (if using fresh lemon, why not!)
    1 Tbsp CELERY SEED (The most important ingredient?..maybe)
    1 tsp SALT (or to taste, man)
    1 tsp BLACK PEPPER

    coleslaw recipe
    coleslaw is the perfect side for catfish, chicken, and ribs…and makes a great sandwich topping, too.

    Coleslaw Recipe Directions:

    Shred the cabbage and carrot and combine in a large bowl.  Sometimes, for a more rustic coleslaw, I’ll chop the cabbage with a knife for chunkier pieces, like in this slaw video, but that’s a different kinda dish, and not what I think of when I want a basic coleslaw to pair with traditional southern-style dishes.
    Add onion to the bowl. I’m using about 3 chopped green onions, but use any kinda onion you like.
    For the dressing, combine the rest of the ingredients in a smaller bowl and mix until smooth and creamy.
    I like using fresh lemon juice and zest, but use vinegar if you prefer; I like a mild rice vinegar with coleslaw.
    My measurements for salt and pepper are only suggestions, so definitely adjust to taste.
    And don’t use plain-Jane yellow mustard, spring for a fancy dijon or grey poupon!
    Combine the dressing with the cabbage, carrot, and onion and toss well.
    And that’s it.
    Coleslaw is a must-have for fried catfish or chicken. Gotta have it with ribs! And coleslaw makes an excellent sandwich topping, too; add to hamburgers, sloppyjoes, or any kind of BBQ sandwich.

    Give this classic coleslaw recipe a try and let me know what you think…and bon appétit!

    And for an Indian twist on coleslaw, try this terrific Chickpea Curry Coleslaw Recipe.
    chickpea curry coleslaw

    Roasted Garlic Recipe …and make a Fancy Crostini

    roasted garlic

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

    Roasted Garlic Recipe Ingredients:

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

    For Crostini:
    BREAD
    FETA CHEESE
    CAPERS
    KALAMATA OLIVES

    roasted garlic recipe
    use roasted garlic to make a quick crostini

    Roasted Garlic Recipe Directions:

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

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

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

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

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

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

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

    Fish Chowder Recipe …New England Style

    fish chowder recipe

    Try this creamy, New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like. I also use cod as the primary ingredient, but add additional seafood and you’ve got seafood chowder!–Amazing!

    Fish Chowder Recipe Ingredients:

    2½ lbs. COD…or some kinda fish (skinless, boneless, and chopped into chunks)
    3 med. POTATOES (peeled/cut into ½ inch pieces)
    4-5 slices BACON (chopped)
    1 Lg ONION (chopped)
    1 cup CELERY (chopped)
    ½ cup CARROT (chopped)
    HOT PEPPER (as desired)
    8oz CLAM JUICE
    2 Tbsp FLOUR
    1 tsp dried OREGANO
    1 tsp dried THYME
    1 BAY LEAF
    1 Tbsp BLACK PEPPER (fresh ground)
    SALT (to taste)
    ½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)

    Fish Chowder Recipe Directions:

    Heat a large pot and add chopped bacon.
    When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes.
    Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.
    Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf. Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).

    Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
    Return pot to boil, then reduce and simmer about 5 minutes.
    In a small mixing bowl, add clam juice and flour and mix well.
    Stir this into the pot and cook 2 minutes until chowder thickens.

    Turn off the heat and add half and half or heavy cream. I don’t put too much in myself, cause I don’t like my chowder too milky,but add a little extra if you like.
    And that’s it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread.
    Ideally it’ll sit a few hours before you eat it, or even the next day–soups and stews are always better the next day,although I rarely plan that far ahead–still it’s a lot of chowder and you might have leftovers since it’s a big pot.

    It’s easy to make and I hope you like it.
    Give this fish chowder recipe a try and let me know what you think…and bon appétit!

    And for another simple seafoody dish, try this tasty Canned Mackerel Stew Recipe.

    fish stew recipe
    click picture for canned mackerel stew recipe

    Pasta Salad with Israeli Couscous …also Called Ptimim

    pasta salad

    Israeli couscous, also called pearl couscous or ptitim, makes a great pasta salad. It’s called “couscous”, but isn’t what I think of when I think of couscous –it boils up into tiny pasta balls about the size of a blueberry. Toss pearl couscous into a salad with your favorite dressing and some fresh veggies and it makes a quick and healthy side dish, or even a full meal if you throw it on a bed of greens.

    Israeli Couscous Pasta Salad Ingredients:

    1 pkg ISRAELI COUSCOUS (8.8 oz)
    1 lg ENGLISH CUCUMBER (sliced)
    1 CARROT (strings?…whatever, man)
    2 cups PARSLEY (chopped)
    TOMATO (sliced)
    ….and whatever’s in the fridge you need to get rid of.
    dressing:
    ¼ cup OLIVE OIL
    3 Tbsp LEMON JUICE (or vinegar)
    2 tsp LEMON ZEST
    2 tsp GARLIC (minced)
    2 tsp GINGER (minced)
    SALT and PEPPER to taste
    (plus whatever you want)

    pasta salad
    Israeli couscous is also called pearl couscous or ptimim.

    Israeli Couscous Pasta Salad Directions:

    Bring 3 cups of water to a boil and add in the Israeli couscous. Salt and oil are not needed. Reduce heat down to a simmer, cover, and let cook for 10 minutes. After 10 minutes, remove thepot from the heat and strain the couscous. Rinse with cold water to halt the cooking process and to keep the pasta from becoming too soft.

    Slice fresh veggies. Use the ones I have listed above or use your favorites–and especially use whatever veggies you have in the fridge that you need to get rid of. Whenever I make a big salad,it’s almost always to utilize ingredients that are gonna go bad if I don’t do something with them soon–it’s a win-win, I end up not wasting food and getting something healthy to eat.

    pasta salad
    uncooked Israeli couscous

    In a small bowl, combine the dressing ingredients. I like to use fresh lemon juice because it’s awesome. but it’s also great to keep lemons on hand for the fresh zest–lemon zest adds a nice zing to salads and dressings. If you don’t have fresh lemon on hand, substitute vinegar.

    In a bowl, toss together the couscous, veggies, and dressing. If you’re going to be serving and eating it all right away, go ahead and add tomato, but if you’re going to refrigerate some or all of the salad for later, just wait and add the tomato when you’re serving (refrigerated tomatoes are no fun).

    Israeli (pearl) couscous is great in these kinda salads. I often use quinoa in these types of dishes, but this couscous makes a nice change of pace, so give it a go if you’re regularly eating salads and need to mix things up a bit.

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

    And for another tasty salad idea, try this Quinoa and Roasted Veggie Salad.

    how to cook quinoa
    Quinoa with roasted root vegetables–click pic for recipe.

    Hearts of Palm Recipe with Beans …healthy and tasty!

    hearts of palm

    Hearts of palm are often used in salad recipes. Heart of palm is literally the edible core of a palm tree stem. It’s easily found sold in cans, but CG scored a fresh heart of palm, so we’ll take a look at this weirdo veggie and make a simple, but very tasty salad. Canned hearts of palm are not as crunchy as fresh heart, so be sure and add CELERY to this recipe when using canned hearts of palm.

    Hearts of Palm Recipe Ingredients:

    1 heaping cup sliced HEART OF PALM
    15oz can MIXED BEANS
    1 tsp GINGER (minced)
    ½ cup CILANTRO
    ½ cup GREEN ONIONS (chopped)
    dressing:
    2 Tbsp LEMON JUICE
    ½ tsp LEMON ZEST
    1 Tbsp RICE VINEGAR
    1 Tbsp heavy OLIVE OIL
    2 tsp SOY SAUCE
    SALT and PEPPER to taste
    if using canned hearts of palm, add ½ cup chopped CELERY
    (and toasted nuts are never a bad idea, either)

    hearts of palm
    Fresh heart of palm and salad.

    Hearts of Palm Recipe Directions:

    If using fresh heart of palm, slice away the bamboo-like outer hull and remove the heart. fresh heart of palm has a great texture, a little crunchy with a creamy after taste; this slight crunch makes fresh heart of palm ideal for salad–canned hearts of palm are not as firm, so be sure to add ½ cup celery to this recipe if using canned hearts of palm.
    In a bowl, combine the beans, heart of palm, cilantro, ginger, and green onion. A mix of beans is ideal…different beans will add a variety of textures.
    In a smaller bowl, combine the dressing ingredients and whisk well–super well!
    Add the dressing to the salad and toss.
    And that’s it.
    We found this simple combo to be quite tasty. You can always add more ingredients, but sometimes simple is best.
    Be sure to add celery for crunch if using canned hearts, and toasted nuts are always a great crunchy element for salads–plus they add protein to the dish as well.

    Hearts of palm
    Hearts of palm in a can

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

    And for another tasty salad idea, check out this Black-eyed Pea Salad.
    black eyed pea salad
    Click on Pic for Recipe

    Thai Rice Recipe –with Quinoa! simple and healthy

    thai rice

    What is more awesome than a Thai rice recipe? Thai quinoa! Quinoa provides a complete protein, so you’ll get more bang for your buck by substituting quinoa in this simple, yet delicious Thai-style dish.

    Quinoa Thai Rice Recipe Ingredients:

    1 cup QUINOA
    1 can COCONUT MILK
    1 ONION (chopped)
    2 Tbsp GINGER (minced)
    1 Tbsp CHILI-GARLIC SAUCE
    1-2 tsp LEMONGRASS (minced)
    4-6 cloves GARLIC (finely chopped)
    2 Tbsp OLIVE OIL
    ½ tsp TURMERIC
    CILANTRO (chopped)
    ENGLISH CUCUMBER (chopped)
    ROMA TOMATO (chopped)
    2-3 Tbsp RICE VINEGAR
    SALT and PEPPER to taste

    thai rice
    Thai-Style Quinoa Recipe

    Quinoa Thai Rice Recipe Directions:

    Heat olive oil in a large skillet on medium high. Add chopped onion, garlic, and ginger. Saute for 3-4 minutes until ingredients begin to soften. Add chili-garlic sauce, turmeric, and salt to taste. Mix well and continue sauteing for another minute.
    Add quinoa and stir well.
    In a measuring cup, add one can of coconut milk, and then add additional water to bring the liquid to 2½ cups. Pour the coconut/water mixture into the skillet and mix well with the quinoa.
    Stir in the minced lemongrass.
    Raise the skillet temperature and bring ingredients to a boil.
    Reduce heat to a simmer, cover, and let dish cook undisturbed for 15 minutes.

    Thai rice
    Pair a simple salad with Thai Quinoa for a complete meal.

    While the quinoa cooks, chop cucumber and tomato into a bowl.  Use a cucumber with a thin, edible skin, it’s a great texture for this dish. Add fresh chopped ginger and cilantro, salt and pepper to taste, and a generous amount of rice vinegar; the tartness of the vinegar adds a great contrast to the coconut creaminess of the quinoa. Thoroughly mix the salad ingredients and set aside.
    Once the quinoa has simmered for 15 minutes, remove from the heat and let sit 5 to 10 minutes. Fluff the quinoa with a fork and add fresh chopped cilantro; if you’re not a fan of cilantro, basil makes an excellent substitute.
    Serve quinoa in a bowl with the cucumber/tomato salad.
    It’s crazy creamy and awesome recipe. So simple and delicious, and makes a great meal. Definitely give this Thai rice quinoa recipe a try and let me know what you think, and bon appétit!

    And for another Thai inspired recipe, try this Quinoa Thai Curry Recipe.
    quinoa thai curry

    How to Eat Pomegranate Fruit — great nutrition!

    how to eat pomegranate

    How to eat pomegranate. First off, Pomegranate is a weird, messy fruit.

    When selecting a pomegranate, choose a fruit that is heavy for its size; like with most fruits, this signifies that it is fresh and juicy. The skin should be firm.

    How to Eat Pomegranate

    Pomegranate juice can be quite messy, and will easily stain clothing. It is a good idea to slice and prepare pomegranate in a large bowl or kitchen sink where the juice splatter can be contained.

    The edible part of the pomegranate are the red “seeds” within the fruit. These seeds are called arils. Inside the arils you’ll find an inner seed that is a little gritty, but it is edible and contributes to the overall texture of the pomegranate, which is…interesting. Pomegranate is a food folks tend to love or hate, but whichever camp you fall into, pomegranate will provide an attractive and nutritious experience. Pomegranate is high in fiber, antioxidants, vitamins C, and potassium.

    pomegranate
    arils from pomegranate

    To remove the arils, slice the pomegranate in half, and then into wedges. The arils are held firm by a membranous inside that is bitter and not to be eaten. The arils can be easily pulled away from the membrane. There are quite a lot of arils in a pomegranate, so this can take a little time…playing some cool jazz will help.

    Some folks like to remove the seeds while holding the pomegranate beneath a bowl of water…this will cut down on the splatter, but it will also dilute any of the juice within the fruit.

    How to eat pomegranate? Pomegranate can be eaten raw, juiced, or cooked.

    Pomegranates keep for a week at room temperature, or up to 3 weeks if refrigerated.

    Pomegranate is often referred to as “the food of the Gods”. Give ’em a go. You’ll either love it or hate it.

    And for another interesting fruit experience, give DRAGON FRUIT a try.

    Parsnip Recipe — Creamy Mashed Parsnips

    parsnip recipe

    Parsnips are delicious and can be cooked into a great mash, just like potatoes. You can make this parsnip recipe as smooth or chunky as you like; I like it a little chunky–and I throw in a potato, too, with the skin on! The skin adds a great texture. Mashed parsnips make a nice change from the same old potato dish.

    What You Need For This Parsnip Recipe

    2 lbs. PARSNIPS
    1 lb. POTATOES
    3-4 Tbsp BUTTER
    3-4 Tbsp OLIVE OIL
    HALF N HALF, CREAM, or MILK as desired
    SALT and PEPPER to taste
    ½ cup PARSLEY (chopped)
    and enough water or broth to
    cover the simmering parsnips

    parsnip recipe
    A delicious and creamy parsnip recipe. It’s a perfect side for a meaty entree or a filling addition to a vegetarian meal.

    How to Make a Mashed Parsnip Recipe

    Wash the parsnips and potato.
    I don’t peel either!–the skin adds great texture and nutrition (but you can follow your own heart).
    In a mid-size pot, heat butter and oil.
    Chop the parsnips and potatoes into chunks roughly ½ inch in size–they don’t have to be perfect, close
    is close enough.
    Add chopped parsnips and potato to the pot, mix with butter and oil and let cook 2-3 minutes, stirring as needed.
    Add water to the pot, just enough to cover the parsnips. Sometimes I use broth instead of water–give it a go sometimes,
    but it’s delicious either way. Add salt and pepper to taste. Bring the pot to a simmer, cover, and let simmer about 5 minutes.
    Uncover and continue simmering until the liquid is reduced and parsnips are soft and break apart.
    Add a little milk, cream, or half n half. This will make the dish super creamy; add to taste, but don’t add so much that the dish becomes soupy.
    Stir over heat a minute or two until the dish reaches desired consistency; you can use a hand blender to puree the mix or leave it chunky
    like a home-style mashed potato dish…it’s great both ways.

    parsnip recipe
    Here I’m serving parsnips with a country fried steak and fresh veggies.

    Give this Mashed Parsnip recipe a go and let me know what you think, and bon appétit!

    And for another delicious parsnip dish, try this Parsnip Curry Soup Recipe.
    curry parsnip soup
    click on soup pic to watch recipe video.
    And if you liked this parsnip recipe, click on some of the buttons below to share the recipe with your friends and family–I appreciate it!
    –Chef Buck

    Pork Tenderloin Recipe with Fancy Beans and Onion

    pork tenderloin

    You’re gonna love this pork tenderloin recipe. As the name suggests, pork tenderloin is a very tender cut of meat. It’s super flavorful, moist, and delicious, and easy to prepare. Leftover tenderloin is perfect on a sandwich, so cook up enough to leave leftovers…you’ll be glad you did. I’m cooking this pork tenderloin with onions and beans and it’s a great dish –definitely give it a try.

    Pork Tenderloin Recipe Ingredients:

    2½ lbs PORK TENDERLOIN
    1½ Lg ONION
    15oz can PINTO BEANS
    5-7 cloves GARLIC
    fresh HOT PEPPERS to taste (or use red pepper flakes, or nothing…it’s all optional, baby!)
    OLIVE OIL (as you like…I oil the meat, the skillet, and then throw a little olive oil on the onions)
    SEASONING for meat
    (1 tsp salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp chili powder,
    1 tsp Italian seasonings, etc…experiment, or use your own favorites)
    ½ cup dry WHITE WINE (optional)
    ½ cup CHICKEN BROTH

    pork tenderloin
    trim silver skin from tenderloin and sear 3 minutes each side before roasting in oven

    Pork Tenderloin Recipe directions:

    Trim the pork tenderloin of the sinewy silver skin.
    Coat the pork in olive oil and seasonings.
    I’m using a rub of chili powder, cumin, salt, pepper, and Italian seasonings…but use whatever flavors you like, or just keep it simple with basic salt and pepper–there’s no wrong way to do it; as long as you don’t overcook the pork, it’ll be awesome!
    Pre-heat your oven to 425 F.
    Cooking the tenderloin at a high temperature for a short time will keep it from drying out.
    While the oven heats, sear the tenderloin on the stove top.
    In a heavy, oven safe skillet, heat a little olive oil on medium high heat.
    After the skillet and oil are hot, add the tenderloin–it should sizzle and cook right away.
    Sear for 3 minutes and then turn and sear the other side.
    Add thick sliced onion to the skillet. Do this after the tenderloin has been turned.
    Add a little oil and seasonings to the onion.
    After 3 minutes, remove the skillet from the stovetop and place in the oven at 425 F. (be sure to use an oven-safe skillet!)
    Cook for approx. 20 minutes.
    If using a meat thermometer, cook until the internal temperature of the pork is 145 F.
    Remove the skillet from the oven and return to the stove top.
    Remove the porkloin from the skillet and set aside 10 minutes to rest. It is very important to rest the meat before slicing. This will preserve the juiciness and flavor of the pork.
    If you slice the tenderloin right away, the thin juices will run and much of the flavor and moisture will be lost!

    pork tenderloin
    let pork tenderloin rest before slicing

    While the pork tenderloin rests, we’ll complete the onion and bean side dish.
    On medium heat, continue cooking the onions in the skillet. The liquid in the pan will reduce as it cooks. Add garlic–a lot is good!–and if desired, throw in a little fresh chopped hot peppers.
    Add the pinto beans
    After a few minutes, if you like, add a little wine. It’s optional, but adds a great flavor.
    Simmer about 2 minutes and let the wine cook off.
    Add chicken broth and continue simmering until the liquid cooks down.
    And that’s it.

    pork tenderloin
    pinto beans and caramalized onion

    By now the pork tenderloin has rested enough and is ready to slice.
    Serve the tenderloin with the beans and onion side, and maybe a little steamed broccoli or salad–and boom!–you got a complete fancy-pants pork tenderloin dinner!

    pork tenderloin
    Pork tenderloin dinner with caramelized onion and beans

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

    And for another great meal idea, try this Delicious Cornish Hen Dinner.

    cornish game hen

    Beet Greens Recipe …great over rice (or quinoa!)

    beet greens

    Try this easy beet greens recipe. I almost always buy beets with the beet greens still attached–you’re getting two great ingredients in one! Beet greens are quick to cook up, full of nutrients, taste great, and look great, too. Serve this recipe over rice or quinoa as an entree, or serve it all on it’s lonesome as a side dish.

    Beet Greens Recipe Ingredients:

    1 bunch BEET GREENS
    1 bunch GREEN ONIONS (chopped)
    1 can diced TOMATOES
    4-5 cloves GARLIC (finely chopped)
    2 Tbsp VINEGAR
    1-2 Tbsp OLIVE OIL
    SALT and PEPPER to taste
    HOT PEPPERS (chopped, to taste)
    serve over QUINOA or RICE

    beet greens
    Beet Greens with tomato and onion served over quinoa.

    Beet Greens Recipe Recipe directions:

    Wash beet greens well and then separate the stalk from the leaves. Chop the stalk into bite-sized peices, and then rough chop the greens.
    Heat olive oil in a skillet on medium heat.
    Add garlic and, if desired, a little fresh hot pepper.
    Let these ingredients cook for about a minute, and then add chopped green onion bottoms (reserve chopped green onion tops to add later)
    Cook for 2 minutes and then add the chopped beet stalks.
    Saute for 1-2 minutes and then add diced tomato. Bring the skillet back up to a simmer. Add salt and pepper and simmer for approx. 5 minutes.
    Add in a little vinegar. I’m throwing in 2-3 Tbsp by the time the dish is complete, but adjust to taste. Add vinegar incrementally–it’s a lot easier to put in than to take out!
    Simmer dish another 2 minutes.
    Add in the leafy greens and most of the green onion tops–I reserve a little of the green onion tops for a garnish.
    Cover and simmer 2 minutes.
    And that’s it!
    Adjust the seasoning as desired, and get it off the heat. Serve the greens over rice or quinoa as an entree, or a side dish.

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

    And for a roasted beet root recipe, try this Roasted Beet and Quinoa Dish.

    how to cook quinoa
    Quinoa with roasted root vegetables.

    Thanks for checking the recipe out. If you liked it, click a button or two and share with friends!
    I appreciate it!
    –Chef Buck

    Cook Quinoa with Roasted Vegetables Recipe

    how to cook quinoa

    How to cook quinoa with beets; a simple recipe that pairs quinoa with delicious roasted root vegetables. For this quinoa recipe, I roasted beets, carrot, and onion, but any root vegetable will do. I also added a little RAW ginger and garlic, to provide a flavor punch along with excellent nutrition. A complete protein, quinoa makes this dish an ideal vegetarian recipe. It’s a perfect side dish or main course.

    Quinoa and Root Vegetable Recipe Ingredients:

    1 cup QUINOA
    2 med. BEET ROOTS
    1 med. ONION
    1-2 Lg CARROTS
    2 Tbsp GARLIC (minced)
    2 Tbsp GINGER (minced)
    ½ cup PARSLEY (chopped)
    HOT PEPPER (to taste)
    2 Tbsp OLIVE OIL
    4-6 Tbsp VINEGAR
    SALT and PEPPER to taste

    how to cook quinoa
    Chop root veggies into bite-size pieces (but big bites!)

    How to Cook Quinoa and Root Vegetable Recipe

    Wash and then chop beet bulbs and carrots into roughly ½ inch pieces–bite size, but not too small.
    Chop onion into similar sizes.
    Place chopped veggies in a bowl and toss with olive oil, salt and pepper.
    On an ungreased baking sheet, spread veggies out into a single layer and then roast approx. 30 minutes in an oven pre-heated at 400 degrees Fahrenheit. Halfway through the roasting, give the veggies a stir and return to the oven.
    While the root vegetables roast, prepare the quinoa.

    If you’ve ever wondered how to cook quinoa …it’s just like rice: 1 part quinoa to 2 parts water. Most quinoa sold in stores throughout the USA has been pre-washed, but check packaging for details. If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.
    Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.
    This recipe makes an awesome side, but it also works well as an entree. It’s quite a filling dish, and since the quinoe provides a complete protein,

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

    And for another how to cook quinoa recipe, try this Spanish-Style Quinoa Recipe.

    spanish quinoa

    Thanks for checking the quinoa recipe out. If you liked it, click a button or two below and share it with friends. I appreciate it!
    –Chef Buck

    Salmon Burger Recipe using canned salmon

    salmon Burger recipe

    Use canned salmon to create this simple and satisfying salmon burger recipe. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you’re hamburgered out –plus it’s a healthier choice.

    Salmon Burger Recipe Ingredients:

    14oz canned SALMON (red or pink)
    ¼ – ½ cup ONION (finely chopped)
    HOT PEPPER (finely chopped, to taste)
    2 EGGS (beaten)
    SALT and PEPPER to taste
    OIL for sauteing (3-4 Tbsp…salmon will soak up the oil)
    1 Tbsp CURRY POWDER (optional)

    salmon Burger recipe
    Canned Salmon makes tasty burgers!

    Salmon Burger Recipe Directions:

    I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
    Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon.
    Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.

    salmon burger recipe
    Canned Pink Salmon …traditional style means skin and bones are still intact

    Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
    Place drained salmon in a bowl.
    Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
    Add salt and pepper to taste.
    Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
    Mix all the ingredients together well.
    Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be.
    Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
    I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
    It’s a nice break from hamburgers, and just as tasty.
    Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

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

    And for another burger dish, try this Banh Mi Burger Recipe.
    burger banh mi

    Baby Bok Choy Recipe with Quick and Easy Sauce

    baby bok choy recipe

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

    What You Need To Make A Baby Bok Choy Recipe

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

    baby bok choy recipe
    fresh baby bok choy

    How To Cook Baby Bok Choy

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

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

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

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

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

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

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

    bok choy recipe
    Bok Choy Soup

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

    Green Beans — how to cook green beans for good time

    green beans

    I’m not a lover of green beans, but sometimes green beans insert themselves into your life and then you just have to deal with them. Seeds and garlic and ginger are 3 friends that will help in this fight. This is a quick recipe, very tasty, and an effective way to deal with the green bean “problem”.

    Green Bean Recipe Ingredients:
    1 lb. GREEN BEANS
    3 ROMA TOMATOES (chopped, or substitute 15oz can diced tomatoes)
    2 Tbsp GARLIC (finely chopped)
    2 Tbsp GINGER (finely chopped)
    HOT PEPPERS (finely chopped, to taste–sub chili paste, hot sauce, sriracha, etc.)
    ½ tsp FENNEL SEEDS
    1 tsp CUMIN SEEDS
    SALT and PEPPER to taste
    2-3 Tbsp OLIVE OIL
    1-2 Tbsp BALSAMIC VINEGAR

    green beans
    Choose green beans that are firm and crisp!

    Green Bean Recipe Directions:
    When buying, choose green beans that are firm and crisp, meaning that when you snap off the ends, they’ll make an actual “snap”. Which is the first thing you’ll do–snap off the ends and discard them. Wash your beans–and then blanch them.
    To blanch, place beans into a pot of salted, boiling water and let them cook for 3-4 minutes, then remove beans from the hot water and transfer to an ice bath. Blanching prepares the beans so that they will cook easier and more quickly in the skillet.
    Drain the beans and set aside
    In a skillet, heat olive oil on medium heat. Add cumin and fennel seeds and allow to cook for just a few moments (10-20 seconds). Seeds add great flavor and texture–do yourself a favor and stock your kitchen with seeds! Add garlic (lots of garlic!) and continue cooking. Add a little fresh, diced hot pepper if you like–jalapenos or chili peppers are nice–or if you like, just add some chili paste, or hot sauce later.
    Cook garlic and peppers for about 1 minute and then add in the chopped tomatoes and ginger, and let cook another 2-3 minutes.
    Stir green beans into the skillet.
    Add salt and pepper to taste.
    Cook 3-5 minutes until the green beans are cooked to your taste, and that’s it.
    Add a splash of balsamic vinegar if you like–I do–the tang is quite nice with this dish.

    Give these green beans a try and let me know what you think, and bon appétit!

    And for a green beans with an Asian flair, try this Asian-style Green Bean Recipe.

    Green Bean Recipe
    Green Bean Recipe

    Watermelon Salad Recipe –or how to save a sad melon

    watermelon salad

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

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

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

    watermelon salad
    Turn crappy watermelon into happy watermelon! (sorry)

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

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

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

    black eyed pea salad

    Bok Choy Recipe — Healthy Bok Choy Soup

    bok choy recipe

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

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

    bok choy recipe
    bok choy cabbage

    Bok Choy Recipe Directions:
    In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
    Saute for a minute or two and then add in the corriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.
    Add in sweet potatoes, skinned and cubed into ½ inch peices.
    Add one 13.5 oz can of coconut milk and 1 can of water.
    Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.
    While pot simmers, separate the bok choy stalks from the leaves and wash well.
    When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
    Bring pot back to a simmer, cover and let cook for another 2 minutes.
    Add salt and pepper to taste.
    Stir in the bok choy leaves and cook for 1 minute.
    Stir in the fresh chopped basil and remove from the heat.
    And that’s it.
    Eat it when you wanna eat it.
    Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper.

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

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

    Thai Eggplant Recipe
    Thai Eggplant Curry Recipe

    Fried Quinoa Recipe — Quinoa Fried “Rice”

    fried quinoa recipe

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

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

    fried quinoa recipe
    Quinoa Fried “Rice”

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

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

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

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

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

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

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

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

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

    That’s it.

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

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

    quinoa salad

    Boiled Peanut Recipe – A Southern Tradition

    boiled peanut recipe

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

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

    southern boiled peanuts
    southern style boiled peanuts

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

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

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

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

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

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

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

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

    And for another southern dish, try this Chicken Fried Steak Recipe.

    Country Fried Steak recipe
    Country Fried Steak with Gravy

    Cashew Coconut Energy Balls — power bars in a ball!

    Cashew Coconut energy Balls

    Cashew Coconut Lemon Bites! or Balls! A quick energy bar in a ball snack recipe! Very easy to make, and super flavorful –like a mini desert, but full of semi-healthy stuff that will put a little pep in your step without setting you up for a sugar crash.

    Cashew Coconut Energy Balls Ingredients:

    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

    energy snack
    power snack in a yummy treat!

    Cashew Coconut Energy Balls Directions:

    You’ll need a food processor for this recipe–in fact you can do the entire recipe in a food processor–but my proccesor is pretty small, so I just use it for chopping up the cashews and dates and do the rest of the mixing in another bowl.

    Place the raw cashews in a food processor and chop for a few moments…cashews should be chopped fine. Add pitted dates and chop to same size.
    Add coconut oil, maple syrup, vanilla extract, and salt to the cashew/date mixture.
    Zest one small lemon and 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–whatever size you like for snacking!–grape size is best, I think.
    Then roll the balls in shredded coconut to coat the outside.
    And that’s it! –snack away!
    Balls can be stored in the fridge until desired …in fact, they taste best right out of the fridge!

    This super easy recipe makes a tasty treat and a great alternative to sugary candy bars and ice cream.

    Give this Cashew Coconut Energy Balls recipe a try and let me know what you think, and bon appétit!

    And for another tasty, sweet treat, try this semi-healthy and awesome BERRY COBBLER RECIPE

    blackberry cobbler
    blackberry cobbler

    Omelette Recipe – how to make an Herb Omelet

    How to make an omelette

    This is how to make an omelette recipe the easy way…it’s simple and cheap, and throwing in a few chopped herbs makes it super delicious –a fancy-pants omelette! Do you spell it omelet or omelette ? it’s a perfect egg dish for breakfast, brunch or a lazy man’s dinner. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too.

    Omelette Recipe Ingredients:

    2 EGGS
    1 Tbsp PARSLEY (chopped)
    1 tsp CHIVES (chopped)
    ½ tsp TARRAGON (chopped)
    ¼ cup HAVARTI CHEESE (shredded)
    BUTTER enough to cover the bottom of the pan
    SALT and PEPPER to taste
    —the cheese and herb measurements are
    just suggestions…follow your heart.

    Omelette Recipe Directions:

    In a skillet, heat butter on medium heat. Use enough butter to coat the bottom of the skillet. Medium is a good heat–not too hot, not too cold–enough to allow the eggs to cook and set without overcooking; an omelet should be soft, not crusty and overcooked–avoid too high a heat and browning the eggs!–that’s my preference of course, but give it a try. Don’t rush an omelet!–hell, it doesn’t take long anyway.

    In a small bowl, crack two eggs. Add chopped herbs. I like to use tarragon, parsley, and chives, but sage and basil are great choices, too. Mix and match herbs and amounts and find your favorite combo. Adding fresh herbs to an omelet is great way to add flavor without adding complication to the omelet making process, which is especially nice if you’re making multiple omelets for hungry folks looking for breakfast.

    Whisk the herbs and eggs together and pour into the skillet. Give the skillet a shake to spread the egg out.
    And then leave it alone.
    The eggs should cook gently.
    Sprinkle salt and pepper to taste.
    Let the eggs set and cook around the edges until the eggs move easily in the pan–this will take 1-2 minutes depending on how hot your skillet is.

    Once the omelet can be moved easily, flip or turn the eggs over gently with a spatula. Immediately turn off the heat, the pan will be hot enough to finish off the omelet.

    Add a little shredded cheese to one side and fold the eggs in half over the cheese, making a half moon. I prefer havarti cheese, but any creamy, easily meltable cheese will be ideal.
    And that’s it–a super easy and delicious omelet!

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

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

    Baked Eggs with Spinach and Tomato
    Baked Eggs with Spinach and Tomato

    Best Burrito Recipe – Family Style Baked Burritos!

    Cheesy baked burritos

    Try this family-style burrito recipe–it’s enough for a family or perfect for anyone who loves leftovers. We like to use roasted peppers in the filling, which is optional, but well worth the effort.

    What You Need To Make The Best Burrito Recipe

    TORTILLAS (about 7″ diameter)
    2 cups SHREDDED CHEESE
    ¾ lb GROUND BEEF
    1 can KIDNEY BEANS (15oz)
    1 can REFRIED BEANS (15oz)
    3 Lg ROASTED PEPPERS (chopped)
    2 cups ONION (chopped)
    4-5 cloves GARLIC (finely chopped)
    1 Tbsp CHILI POWDER
    2 Tbsp CUMIN
    SALT and PEPPER (to taste)
    OIL (for greasing pans)
    1 cup SALSA for topping
    and some HOT SAUCE (optional)

    Is this the best burrito recipe ever? It sure looks like it!

    best burrito recipe
    World’s Best Family-Style Baked Burritos (seriously!)

    How to Make A Family-Style Burrito Recipe

    You don’t HAVE TO roast peppers for this recipe–but it’s tasty if you do.

    We like to use 3 large peppers, get whatever kind you like–we usually use two poblano and one green bell pepper for a mix of flavors. Slice the peppers in half lengthwise and remove the ribs and seeds. Place the peppers cut side down on a greased pan and bake uncovered in the oven at 400 degrees F for 30 minutes. As the peppers roast, they will darken and begin to bubble.
    After half an hour, remove the peppers from the oven and cover the pan while the peppers are still hot. Let the peppers steam in their own heat for 10-15 minutes–this will loosen the skin and make it easy to peel away. Once the skin is removed you’ll have roasted peppers! They’re a tasty ingredient for many dishes; since we’re using all three peppers for the burrito filling, dice them all and set aside.

    Heat a large skillet on medium heat and brown the ground beef. As the beef begins to cook and release it’s fat, add the onion and garlic (if it’s too fatty, drain a little of the grease). Stir until the beef is lightly browned–no need to overcook, ’cause the beef will continue to cook in the oven.

    Remove the skillet from the heat and add the kidney beans and re-fried beans. Add ¾ of the diced roasted peppers and reserve ¼ to use later as a topping.

    Add the salt, pepper, cumin and chili powder–and if you want some heat, throw in a little hot sauce to taste.

    Mix ingredients well, and that’s the burrito filling!

    Grease a baking dish (about 10″ X 12″).

    We use medium size tortillas, about 7″. Put as much filling as you think is appropriate–we like two heaping spoonfuls–top the filling with cheese and roll the burrito up and place in the baking dish; repeat until the baking dish is full.

    If you have any filling remaining, spoon it thinly over the top of the burritos. Spoon hearty salsa over the top of the dish–chunky salsa!–not too wet. Sprinkle the top with the remaining roasted peppers and some shredded cheese (a mix of monterey jack and cheddar is best).

    Bake uncovered in a 400 degree F oven for 30-40 minutes, or until the edges of the burritos begin to brown.

    Turn the oven to broil and finish by toasting the top of dish for 3-5 minutes–be careful not to burn it!–keep an eye on the dish and remove it when it reaches toasty-cheesy perfection.

    Spoon burritos onto a plate and serve with sides of sour cream, guacamole, and salsa. It pairs great with rice!

    Give this burrito recipe a try and let me know what you think.

    If you enjoyed the dish, hit some of the buttons below and share this slice of burrito heaven with friends and family. Thanks for watching, and bon appétit!

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

    nachos supreme
    World’s Best Nachos Recipe

    Teriyaki Chicken Recipe — Tasty Japanese Style!

    chicken teriyaki recipe

    This Teriyaki Chicken recipe is easy to make, and the teriyaki sauce can be used in many kinds of dishes. This sauce is a semi-traditional Japanese variation using sake and mirin–it’s sweet, but not overly so–for a sweeter sauce, just add a little more brown sugar.

    Teriyaki Chicken Ingredients:
    1½ lb. CHICKEN (cut into pieces)
    2 Tbsp OIL (for cooking chicken)
    1 tsp HOT PEPPER (optional, finely chopped)
    GREEN ONION TOPS (sliced for garnish)
    2 Tbsp CORN STARCH
    SALT and PEPPER (to taste)

    Teriyaki Sauce:
    ¼ cup MIRIN
    ¼ cup SAKE
    ¼ cup SOY SAUCE (light sodium)
    1 tsp GINGER (finely chopped)
    1-2 Tbsp BROWN SUGAR

    How to make a great teriyaki sauce.
    Ingredients for a great teriyaki sauce.

    Teriyaki Chicken Directions:
    In a bowl, combine mirin, sake, and soy sauce. Add 1 tsp minced ginger and 1 or 2 Tbsp of Brown sugar, depending on how sweet you like your teriyaki sauce. Mix ingredients well and set aside.
    I’m using boneless and skinless chicken thighs, but if you prefer chicken breasts, then use those. I like to cut my chicken up before cooking, that way it cooks quicker and gets more of an all around sear. I cut the chicken into about 1″ pieces. In a bowl, lightly season the chicken peices with salt and pepper. Add the corn starch and mix until the chicken is well coated.

    In a skillet, heat oil on medium heat. When the oil is hot, add the chicken. Let the chicken cook about 3 minutes and then turn the pieces and let them cook an additional 3 minutes…adjust this time depending on the size of the chicken; you want the chicken to be almost done, but not quite. If you like your dish to have a bit of spicy heat, add some finely chopped hot pepper to taste.

    When the chicken is near completion, drain off any excess oils and chicken fat (there won’t be much if you’re using skinless chicken).

    Raise the skillet temperature to high and add the teriyaki sauce.
    The sauce will begin to bubble quickly. Allow it to cook on high for a couple of minutes to reduce the mirin and sake. After a couple of minutes, reduce the heat to med/low and continue cooking until the sauce is the consistency you like. If the sauce cooks too long and gets too thick, add a little water to thin it, and for a thicker sauce, mix 1 teaspoon cornstarch with water and add to skillet and stir until thickness desired.

    And that’s it– chicken teriyaki! or is it teriyaki chicken? Does it really matter?
    Serve the chicken teriyaki over rice and top with chopped green onion. For extra sauce, double the sauce ingredients–extra sauce is great on rice.
    Give this Teriyaki Chicken recipe a try and let me know what you think, and bon appétit!

    And for another awesome Asian dish, try this General Tso’s Chicken Recipe.

    general tso chicken

    Toast Hawaii –how to make this German Favorite

    Fancy Toast Hawaii

    Toast Hawaii is an open-faced sandwich popular in Germany. It is traditionally comprised of lightly toasted white bread which is then buttered and topped with thinly sliced ham, a pineapple slice, a cheese slice, and a maraschino cherry –so it’s really a deluxe toasted cheese. Check out the video below to see how me and CG first put together a traditional Toast Hawaii and then build a fancy-pants version of the German favorite.

    Both versions were alright…fancy-pants was definitely my favorite, but overall, pineapple plays too big a role in Toast Hawaii; I think pineapple should stay where it belongs –on the bottom of an upside down cake, or on a pizza (of course, there was a time when I didn’t think it belonged on a pizza…and then I ran into the right pineapple pizza.) So give a version of Toast Hawaii a try and see what you think.

    A traditional Toast Hawaii sandwich
    A traditional German Toast Hawaii sandwich

    if you feel like having a sandwich with a little more heft, try this awesome Bánh mì Burger.

    burger banh mi

    Okra Curry Recipe – Spicy Indian Bhindi

    okra curry recipe

    This okra curry makes a great side dish or awesome entree when served over rice. Okra is a hearty, tasty, versatile vegetable which is relatively cheap and usually found in markets year round. I like to cook okra whole in the pod, but for spicier dishes, I like to cut up okra and saute it with tomato and onion. This Indian bhindi recipe is easy and delicious, so give it a try.

    Okra Curry Ingredients:

    1 lb. OKRA (cut)
    4-5 ROMA TOMATOES (chopped)
    ½ ONION (sliced)
    3 Tbsp OLIVE OIL
    1 tsp FENNEL SEEDS
    1 tsp CUMIN SEEDS
    1 tsp HOT PEPPER (finely chopped)
    5-7 cloves GARLIC (finely chopped)
    2 Tbsp GINGER (finely chopped)
    2 tsp CORIANDER
    1 tsp TURMERIC
    ¼ CHILI PEPPER (or to taste)
    SALT and PEPPER (to taste)

    okra pods
    Okra is a versatile vegetable and tasty whole or cut.

    Okra Curry Directions:

    Select okra pods 1″ to 2″ in length. Okra gets huge if left overlong on the plant, but big okra can be woody and tough, so bigger isn’t always better. Choose firm, green pods–okra will blacken around the edges as it gets older, so use within a few days.
    Wash and dry okra thoroughly. Slice off the ends and cut into uniform sizes for even cooking.
    Heat oil in a skillet on medium high.
    Once oil is hot, add cumin and fennel seeds. The seeds will begin to crack after about 30 seconds. Add garlic and ginger and saute another 1-2 minutes. Add onion slices and continue cooking another 2-3 minutes. If you want a little more spice, also add some fresh chopped chili peppers.
    Add in coriander, turmeric, and chili powder. Stir well for 1 minute and add tomato. I use 4 cut roma tomatoes, but use 1 can diced tomatoes if preferred. Add salt to taste.
    Reduce heat to medium.
    Let tomatoes cook about 5 minutes.
    Add okra.
    The acid in the tomato helps to cut down on the natural “gooeyness” of okra. Some folks call it slime, but it’s just the juices in the okra. The gooeyness will reduce the longer the okra is cooked, so cook uncovered another 5-10 minutes depending on how well you like your okra done.
    I cook mine about 8 minutes.
    Sometimes I finish off the dish with a little garam masala for a more “Indiany” flavor, but this time I didn’t. Garam masala adds a little sweetness.
    Serve this okra curry on its own as a side dish or serve over rice as an entree. It makes a nice vegetarian meal with a salad.

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

    And for another okra dish, try this southern-style Easy Okra Recipe.
    tomato okra

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

    Thai Eggplant Recipe — Spicy Thai Curry!

    Thai Eggplant Recipe

    What is a Thai eggplant? It’s a dinky little eggplant, man, and if you lop off the top and quarter them, they make a great ingredient in many dishes. Try this simple and delicious Thai eggplant recipe.

    Thai Eggplant Recipe Ingredients

    8-10 THAI EGGPLANT (quartered)
    1½ cup ONION (chopped)
    1 cup RED BELL PEPPER (chopped)
    4 cloves GARLIC (finely chopped)
    1 Tbsp GINGER (finely chopped)
    1 Tbsp LEMON GRASS (finely chopped)
    1 tsp CHILI PEPPERS (finely chopped)
    1-2 Tbsp OLIVE OR COCONUT OIL
    1 14 oz CAN COCONUT MILK
    2 tsp CORIANDER POWDER
    2 tsp CHILI POWDER
    1 tsp TURMERIC
    ½ cup THAI BASIL
    1-2 Tbsp LIME JUICE
    SALT to taste

    how to cook eggplant
    how to cook Thai eggplant

    How to Make Thai Eggplant Recipe

    Heat oil in a large skillet on medium high heat. We use coconut oil in this recipe, but substitute olive oil if you like. When oil is heated, add the onion, bell pepper, garlic, ginger, lemon grass, and hot peppers. Add as much or little hot pepper as your taste buds desire. Saute these ingredients for 2-3 minutes and then stir in the coriander, turmeric, chili powder, and salt (salt to taste, as they say). Continue sauteing 1-2 minutes and then add the quartered Thai eggplant.

    Stir 1 can of coconut milk into the mix. Allow dish to come to a bubble, and then reduce heat to a simmer, cover, and let cook away for 10-15 minutes, or until the eggplant is cooked to desired doneness; the eggplant skin adds a nice texture to the dish.

    When the eggplant is cooked, turn off the heat and add chopped Thai basil and lime juice; substitute lemon juice if you like–but I prefer lime juice with this dish. And that’s it.
    It’s a yummy curry, pretty easy to make, and tastes great served over rice. Hope you like it.
    Give this Thai eggplant recipe a try and let me know what you think, and bon appétit!

    And for another Thai inspired recipe, try this Quinoa Thai Curry Recipe.
    quinoa thai curry

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

    Edamame Brown Rice Recipe –A Great Vegetarian Dish

    Mukimame with Rice

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

    Edamame Brown Rice Recipe

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

    edamame
    Mukimame with Brown Rice Recipe

    How to make Make Edamame with Brown Rice

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

    mukimame
    Frozen Mukimame (shelled edamame)

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

    Thanks for checking this edamame recipe out. If you liked it, click a button or two below and share it with friends and family. I appreciate it!
    –Chef Buck

    Baked Quinoa Recipe with Vegetables and Celery Root

    Quinoa Vegetable Gratin

    This baked quinoa recipe is tasty and versatile, and an terrific way to use celery root. I use zucchini and carrots in this video, but I’ve made the same dish using broccoli as the main veggie–so experiment with whatever you have on hand, just make sure to cut the veggies into smaller pieces to spread evenly.

    Baked Quinoa Recipe Ingredients:
    1 cup QUINOA
    1 CELERY ROOT (thinly sliced)
    1 cup CARROT (shredded)
    1 cup ZUCHINNI (diced well)
    1-2 tsp HOT PEPPER (finely chopped)
    ½ ONION (chopped)
    3-4 cloves GARLIC (finely chopped)
    1 cup BLUE CHEESE
    2 Tbsp BUTTER
    ½ cup ALMOND MILK (or Half N Half)
    2 Tbsp ITALIAN SEASONING
    1 tsp MUSTARD SEEDS
    ½ cup BREAD CRUMBS
    1-2 Tbsp OLIVE OIL
    SALT and PEPPER (to taste)

    Quinoa Vegetable Gratin Recipe
    Quinoa Vegetable Gratin Recipe –top with fresh-chopped herbs!

    Baked Quinoa Recipe Directions:
    In a pot, heat olive oil on med. high heat. Add mustard seeds, garlic, and a little hot pepper, if desired.
    Give these ingredients about a 30 second head start, and then add the onion. Stir and let cook for 2-3 minutes until onions begin to soften. Stir in salt.

    Add quinoa and water and stir. Cover pot and allow the ingredients to come to a boil. Reduce the heat to a simmer, and allow the pot to cook for about 10 minutes.

    Remove pot from the heat, if there is a little water left, that’s okay. Add Italian seasonings (or experiment with different seasonings!). Add in the zucchini and carrot (or experiment with different veggies!).
    Stir in the milk and mix all ingredients together well.

    Butter a deep 1.5 quart baking dish and spoon and evenly spread a layer of the quinoa/veggie mix along the bottom, about a ½” to 1″ thick. Top this layer with a single layer of thinly sliced celery root (celeriac). Add a sprinkling of cheese–as cheesey as you like it. I use blue cheese in the video, but try feta cheese and ricotta cheese, too (I’ve used all and any crumbly/melty white cheese is gonna work well with this dish). Add another layer of the quinoa mixture, and continue building the quinoa, celery root, cheese layers until the dish is almost full.
    Make the top layer quinoa/veggie.

    In a small bowl, combine bread crumbs w/ olive oil, Italian seasoning, salt, and pepper. Mix, and spread over the top of the quinoa dish.
    Cover with aluminium foil and bake for about 55 minutes in an oven pre-heated to 375 degrees F.

    After 55 minutes, remove the foil and continue to cook another 5 minutes or until the bread crumb topping is golden brown.

    The dish is finished when a knife can pass easily through the sliced celerey root layers.
    Let rest for 5-10 minutes, and then serve.
    Give this baked quinoa vegetable recipe a try and let me know what you think, and bon appétit!

    And for another quinoa recipe idea, try this Bánh Mì Style Quinoa Salad.

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

    Spinach Salad Recipe -Pear, Blue Cheese, and Walnuts with Raspberry Dressing

    Best Spinach Salad

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

    Spinach Salad Recipe:
    SPINACH
    1 PEAR (ripe, diced)
    WALNUTS (toasted)
    BLUE CHEESE (crumbled)
    dressing:
    2 Tbsp OLIVE OIL
    1 Tbsp RASBERRY JAM
    1 Tbsp VINEGAR
    ½ tsp ITALIAN SEASONING
    SALT and PEPPER to taste

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

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

    Toss the dressing with your spinach leaves until all are well-coated. Divide spinach into serving bowls. Chop pear into nice chunks and add to salad. An overly-ripe pear works best. Sprinkle the toasted walnuts over the salad, then sprinkle with blue cheese crumbles. Lots of blue cheese. Or less. I like blue cheese. There are no ratios with this salad.4

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

    For more salad ideas, take a look at Kale.

    avocado kale w/ chickpeas
    raw avocado kale salad

    Baked Eggs Recipe with Spinach and Tomato

    baked eggs

    This baked eggs recipe is a delicious treat for breakfast or brunch, and it’s easy to prepare even though it looks super fancy. I’m throwing spinach, tomato, and Roman cheese in this baked eggs recipe, but it’s a versatile dish, and anything that’ll work in an omelet will work in this preparation. For a spicier version, add a dash or two of hot sauce as the tomatoes cook.

    What you need for a Baked Eggs Recipe

    (this recipe serves 2)
    4 EGGS
    OIL for sauteing
    2 cup fresh SPINACH
    2-4 GREEN ONIONS (chopped)
    2 small ROMA TOMATOES (chopped)
    3-4 GARLIC cloves (finely chopped)
    1-2 tsp dried ITALIAN SEASONING
    chopped JALAPENO (optional)
    freshly grated PARMESAN or ROMANO CHEESE
    4 Tbsp HALF N HALF
    SALT and PEPPER to taste
    ½ cup chopped PARSLEY (optional)
    sprinkle of PAPRIKA and fresh herb for GARNISH (optional)

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

    How to Make Oven Baked Eggs

    • Heat oil on medium high heat in a small saute pan.
    • Add garlic and chopped bottoms of the green onion. Saute for 1 minute and then add the tomato.
    • Continue to saute for 2 minutes and then add salt, pepper, and Italian seasoning. Mix and cook for 1 minute.
    • Add green onion tops and spinach, and any fresh herbs you desire.
    • Saute until spinach is wilted.
    • Lightly grease an oven-safe dish. Add a layer of cheese to bottom of the if you like, but this is optional.
    • Spoon and spread the spinach and tomato mixture into the bottom of the dish.
    • Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
    • Carefully crack eggs and top the dish with them.
    • Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
    • Bake 15-20 minutes, or until the eggs are set and cooked as desired.
    • When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.

    Serve right away, because eggs are best hot, dude.
    Give this baked eggs recipe a try and let me know what you think, and bon appétit!

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

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

    And for even more easy, delicious breakfast recipe tutorials, take a peak at my Breakfast Recipes Playlist.

    banana pancakes
    click pic for more Breakfast Recipes!

    Thanks for checking out his baked eggs recipe. If you liked it, then click a button or two below and share it with friends and family. I appreciate it!
    –Chef Buck

    Broccoli Recipe – Best Blue Cheese Broccoli

    Broccoli with Blue Cheese

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

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

    Broccoli with Blue Cheese
    Broccoli with Blue Cheese Recipe

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

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

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

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

    Quinoa Salad Recipe – Vietnamese Bánh Mì Style

    Quinoa Salad -- Banh Mi Style

    A quinoa salad recipe inspired by the tasty flavor combinations found in a Vietnamese bánh mì sandwich. Quinoa provides a complete protein, making this dish an ideal vegetarian recipe.

    Quinoa Salad Recipe Ingredients:
    1 cup QUINOA (uncooked)
    2 cups DAIKON/CARROT RELISH (chopped)
    2-3 JALAPENOS (finely chopped)
    2 cups SALAD CUCUMBER (diced)
    1 cup chopped CILANTRO
    3 Tbsp MAYONNAISE
    1 small LEMON (zest and juice)
    2 Tbsp rice VINEGAR
    SALT and PEPPER to taste
    SALAD GREENS (I use a combo of Spinach and Red Leaf Lettuce, but use your favorite)

    uncooked quinoa
    uncooked quinoa

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

    Prepare the veggies: Dice 1 large salad cucumber, also called an English cucumber; these are great in a salad because the skin is thin and quite enjoyable to eat, and also adds a nice texture. Finely chop 2-3 whole jalapeno peppers, seeds and all. Chop 1 bunch of cilantro, including the stems. Chop 2 cups of pickled daikon and carrot.

    Prepare the dressing: Remove and mince the zest from 1 small lemon and place in a small bowl. Add the juice from the lemon, rice vinegar, mayonnaise, and salt and pepper. Mix well until the dressing is smooth.

    In a large bowl, place the cooled quinoa. Add ½ of the dressing, the jalapenos, cilantro, and daikon/carrot, and mix well. Add the diced cucumbers and toss. Add salt and pepper, and more dressing as desired. I also add a bit of the pickling solution from the daikon/carrot pickle.
    Serve the quinoa salad over a bed of leafy greens and garnish with cilantro.

    Give this banh mi inspired quinoa salad recipe a try and let me know what you think, and bon appétit!

    And for another tasty quinoa dish, try this Spanish-Style Quinoa Recipe.
    spanish quinoa

    Kung Pao Chicken Recipe — Just Like Take-out!

    Easy Kung Pao Chicken Recipe

    Kung Pao Chicken tastes great and cooks up super quick, so next time you feel like ordering Chinese take-out, try cooking this Chinese favorite at home instead.

    Kung Pao Chicken Ingredients:
    1 lbs CHICKEN (boneless/skinless)
    1 med-sized ZUCCHINI
    1 stalk CELERY
    ½ RED BELL PEPPER
    4-5 GREEN ONIONS
    3-4 GARLIC minced
    2 tsp GINGER minced
    RED PEPPER FLAKES (to taste)
    1 Tbsp SESAME OIL
    1 Tbsp CORN STARCH
    1 Tbsp SOY SAUCE
    ¾ cup PEANUTS
    3 Tbsp OIL for skillet
    Salt and Pepper (to taste)
    Sauce Ingredients:
    3 Tbsp SOY SAUCE
    2 Tbsp RICE VINEGAR
    2 tsp SESAME OIL
    2 TBSP HOISIN SAUCE
    (or sub brown sugar)
    1 Tbsp CHILI PASTE
    1 Tbsp CORN STARCH
    ½ cup WATER

    Kung Pao Chicken with rice.
    Serve Kung Pao Chicken with rice.

    directions:
    Cut 1 lb. of boneless, skinless chicken into ½”-1″ pieces and place in a bowl. Season meat with salt and pepper to taste, then add 1 Tbsp soy sauce and 1 Tbsp cornstarch. Toss chicken with ingredients until the chicken pieces are coated, then set aside in the fridge.
    In a small bowl, combine all of the ingredients listed above for the sauce. Stir until all ingredients are mixed well, and then set aside.
    On med. high heat, In a large skillet, heat 3 Tbsp of oil (peanut or canola, or a mix of oil with sesame oil). Add red pepper flakes (or fresh chopped hot peppers), minced garlic, and minced ginger, and stir for a few moments while the garlic colors. Add the coated chicken. Stir and allow the chicken to cook quickly. Brown all sides and cook until chicken is nearly done.
    Add chopped bottoms from green onions, diced red pepper (red or orange bell peppers look very nice with this dish), chopped celery, and diced zucchini. Stir with chicken for 2 minutes and then add sauce. Keeping the skillet on med. high, the sauce will bubble and thicken quickly; stir 1-2 minutes and then add peanuts. Stir 1 more minute, then mix in green onion tops. Remove from heat and serve over rice.
    And that’s it–an Americanized version of a classic Chinese Kung Pao Chicken Recipe. Give this dish a try and let me know what you think…and bon appétit!

    And for another Chinese favorite, try this super-duper General Tso’s Chicken Recipe.
    general tso chicken

    Stewed Prunes w/ Orange and Ginger

    stewed prunes recipe

    Stewed prunes are a tasty breakfast side or snack –even a passable dessert, if you don’t have a clear understanding of what a dessert is. Orange and ginger make this stewed prune recipe naturally sweet and flavorful.

    Stewed Prune Ingredients:
    2 cups pitted PRUNES
    1 Tbsp ORANGE ZEST (minced)
    juice from 1 large ORANGE
    1-2 tsp minced fresh GINGER

    prunes stewed with orange
    prunes stewed with orange and ginger

    directions:
    Zest 1 large orange. Use approx. 1 tbsp of minced zest for this recipe. Juice the orange.
    In a small saucepan on medium heat, add the prunes and orange juice. Add just enough water to cover the tops of the prunes (don’t use too much water). Stir in the orange zest and minced ginger. Some folks like to add a little brown sugar or maple syrup for added sweetness, but I don’t think it’s needed; prunes are sweet enough and the orange juice will add plenty of natural sugar (I’d only add extra sugars if I were using the prunes for a dessert application). Cover and allow saucepan come to a bubble. Reduce heat to low, and simmer gently for 25-30 minutes. The liquid will cook down and the prunes will plump up.
    And that’s it. Eat them plain or serve them with yogurt or cereals. They make a great breakfast side. Some people like to treat them like a dessert–even serving them with ice cream–which isn’t my style, but whatever floats your boat.
    Stewed prunes make a tasty treat and are a great source of fiber and nutrition.
    Prunes can be stewed up with all manner flavors. Some popular additions to stewed prunes are cinnamon, cardamom, cloves, brown sugar, and maple syrup.
    Pitted prunes make a great snack all on their own, and stewing them up makes them a little more versatile. Give this stewed prunes recipe a try and let me know what you think…and bon appétit!

    Prune Fun Facts:
    Prunes are high in fiber and a natural laxative.
    The word “laxative” is not very appetizing.
    Ounce for ounce, prunes contain more potassium than bananas.
    Prunes are fat free.
    Prunes can reverse bone loss and preserve bone structure, reducing the risk of brittle bone fracture.

    Serve stewed prunes as a side for this fancy-pants Poached Egg w/ Spinach & Smoked Salmon Breakfast.
    poached egg salmon spinach

    pitted prunes
    prunes are dried plums

    Kale Salad – Tips for Using Raw Kale Greens

    fresh kale

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

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

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

    raw kale salad with avocado and tomato