Black Bean Corn Salsa is Good on Everything*

Black Bean Corn Salsa

Here’s a simple Black Bean Corn Salsa that will knock your socks off, or at least be very tasty on a chip, a fish, a salad, on or in an omelet…you get the idea. It’s an easy and versatile way to use beans, which are good for your heart, in fact the more you eat beans, the more you…crave more beans? Something like that, so definitely give this recipe a try. This salsa is super tasty and you can pack it with raw, healthy, and fresh ingredients to use as an accompaniment for types of recipe dishes.

What you need for Black Bean Corn Salsa

dressing:
1 Tbsp LEMON JUICE
1 Tbsp RED WINE VINEGAR or balsamic vinegar
1 Tbsp HONEY
1 tsp TURMERIC
1 tsp GARLIC POWDER or 1 Tbsp minced garlic
¼ tsp PAPRIKA
½ BLACK PEPPER
½-1 tsp SALT
salsa:
2 15 oz cans BLACK BEANS, drained and rinsed
1 15 oz can YELLOW AND WHITE CORN, drained or 2 cups frozen corn, thawed
12-16 sliced CHERRY TOMATOES
5-7 small GREEN ONIONS, finely sliced, or ½ cup red onion, finely diced.
1 Red or Orange BELL PEPPER, diced
1 bunch of chopped, fresh CILANTRO, or substitute parsley
1-2 AVOCADO peeled, pitted, and diced; add JUST before serving

Black Bean Corn Salsa
Salsa is great on a chip, as a topping for fish or salad, in an omelet, on ice cream…well, maybe not ice cream.

How to make the Black Bean Corn Salsa

  • In a small bowl, combine the dressing ingredients, mix well, and then set aside.
  • Drain and rinse the black beans and corn. In this recipe we use a mix of yellow and white whole kernel corn.
  • Slice and dice and chop tomatoes, onions, and other veggies you want to add; see other veggie suggestions below.
  • In a large bowl, combine and toss veggies and beans and corn.
  • Add dressing and mix well.
  • For best results, place overnight in the refrigerator. Remember that turmeric can stain some plastic containers. Ziplocs allow you to periodically flip salsa to distribute dressing more evenly.
  • Let marinate at least a couple of hours, preferably overnight.
  • Before serving, add diced avocados and gently mix.
  • Taste, adjust seasoning as needed.
  • Serve with chips, or as a topping or filling.

Options and Substitutions

  • ½ cup red onion, finely chopped
  • Pickled jalapeno slices
  • ½ tsp chili powder
  • 2 tsp cumin
  • Mango, diced

More Uses for Salsa

  • Use black bean corn salsa as a salad topping!
  • Fancy Slaw: add chopped cabbage, mayo/yogurt.
  • Fish topping: add mango and cumin and then warm.
  • Omelet filling or topping: add cheese, cumin, then garnish with sour cream and/or guacamole.
  • Use salsa as a filling for quesadillas, tortillas, etc..

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

This black bean corn salsa goes great with a lot of dishes, and for another avocado-ee recipe try a Classic Homemade Guacamole Recipe.

easy guacamole recipe
guacamole recipe

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

Thanks for watching our recipe videos!

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

*almost

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Vegetable Soup Recipe with Rutabaga

vegetable soup

Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.

What you need for this Rutabaga Vegetable Soup Recipe

1 large RUTABAGA
1 ONION
2 stalks of CELERY
2 CARROTS
4-6 GARLIC
HOT PEPPER as desired
OIL for sauteing
CUMIN and FENNEL 1-2 tsp
(seeds optional)
1 Tbsp GARLIC POWDER
1-2 Tbsp CURRY POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
(I use water in the soup if making ahead of time, or ready-made broth if eating soon)
Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.

vegetable soup
rutabaga is like a turnip on steroids, but sweeter

How to make a Vegetable Soup with Rutabaga

  • Slice the ends off the rutabaga and cut away the outer skin with a knife.
  • Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
  • In a large soup pot, heat oil on medium heat.
  • Add seeds and cook about 20 seconds.
  • Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
  • Add in seasoning and mix well.
  • Add carrot, celery and rutabaga and mix well.
  • Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a
    boil.
  • Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.

That’s it!
Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!

vegetable soup
Rutabaga soup is like The Eagles, and the veggies are the groupies (if you were born after 1990, The Eagles are an American Rock band)

Is Rutabaga Healthier than Potato?

  • Rutabaga has LESS THAN HALF the calories of potato.
  • Rutabaga has 60% FEWER CARBS than potato.
  • Rutabaga contains about the same amount of Dietary Fiber as potato.
  • Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
    but overall, is less nutrient rich than potato.

So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics
with this Roasted Rutagaba dish.

rutabaga recipe
Roasted rutabaga makes a great alternative to a potato side dish.

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

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

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Jackfruit Pulled Pork Recipe for Vegetarian BBQ

jackfruit pulled pork

Here is the easiest jackfruit pulled pork recipe ever. A faux pork vegetarian recipe made with canned young, green jackfruit will deliver the taste and texture of your favorite BBQ pork, and it’s a much healthier choice. This recipe is basically a BBQ sauce delivery system. Unripe canned jackfruit makes a perfect meat substitute that works well for either pork or chicken, so definitely give it a try.

Ingredients for Jackfruit Pulled Pork BBQ

1 20oz can young, green JACKFRUIT
1 medium ONION
2-4 cloves GARLIC
your favorite BBQ SAUCE
1 tsp CUMIN POWDER
½ tsp CHILI POWDER
some SALT and PEPPER
OIL for sautéing

jackfruit pulled pork
BBQ jackfruit makes a perfect vegetarian pulled “pork” sandwich.

How to Make Vegetarian Pulled Pork BBQ with Jackfruit

  • Rinse and drain the young, green jackfruit. Make sure to buy unripe jackfruit and NOT the
    yellow ripe jackfuit. You can buy jackfruit online. Check CURRENT CANNED JACKFRUIT PRICES on Amazon.
  • Shred the jackfruit. I do this by hand, it’s very easy, but you can use a knife, too.
  • Heat oil in a skillet on medium heat.
  • Add thinly sliced onion and finely chopped garlic and saute 3-4 minutes.
  • Add in seasoning.
  • Add jackfruit and a little BBQ sauce.
  • Raise the temperature and heat the jackfruit through, then reduce to a simmer and cook until the dish reduces as the water cooks out of the onion and jackfruit.
  • Add more BBQ sauce to desired sauciness, and then remove from heat.

This jackfruit pulled pork substitute is great all on its own, served over rice, or perfect on a soft roll or bun, so definitely give it a try. If you like pulled pork BBQ, you will be amazed at this vegetarian option and how easy it is to prepare.

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

What is Jackfruit?

Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe jackfruit can be cooked and used in savory dishes. Ripened jackfruit can be eaten raw and, unlike young green jackfruit, is very juicy and sweet.

Buying and cleaning fresh jackfruit is quite an endevour, so canned jackfruit is a perfect alternative. I prefer the green jackfruit and find it to be a terrific ingredient to experiment with in a variety of vegetarian recipes. The mildness of its flavor allows young jackfruit to be incredibly versatile, and it will enhance a recipe without overpowering it.

I’ve used green jackfruit as a pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a No-Potato Hash for breakfast.
Its super nutritious, readily available at Asian markets, and well worth giving a try, so seek it out.

jackfruit recipe
Seasoned and baked Jackfruit makes a convincing faux chicken when added to this rich Indian inspired tikka masala.

Thanks for watching our recipe videos!

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

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

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

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Rutabaga Recipe for a Low Carb Diet

rutabaga recipe

Here’s an easy Roasted Rutabaga Recipe that you will love, and it’s a great alternative to potato. Rutabaga is a low-carb root vegetable you can use just like a potato, but with less than half the calories and carbs of potato. In appearance rutabaga is like a larger version of a turnip, but it tastes a bit sweeter. It’s related to cabbage, so it has a very mild cabbage taste. It’s great baked in the oven, cooked in soups, and I love it shredded and cooked into breakfast hash browns. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give this rutabaga recipe a try and let me know what you think.

What You Need for a Roasted Rutabaga Recipe

RUTABAGA cubed
OLIVE OIL
SALT
CHILI PEPPER
BLACK PEPPER
ROSEMARY

rutabaga recipe
Roasted rutabaga makes a great alternative to a potato side dish.

How to Roast Rutabaga in the Oven

  • Buy a rutabaga that’s heavy for it’s size and not dried out.
  • Slice the end off the rutabaga and cut away the outer skin with a knife.
  • Cut into roughly 1/2″ square cubes.
  • Toss the rutabaga cubes in a bowl with olive oil.
  • Add seasoning and toss until cubes are well coated
  • Spread rutabaga on an ungreased baking sheet. Aluminium foil is a good idea.
  • Bake in a preheated oven at 400 degrees Fahrenheit for approximately 45 minutes.
  • Halfway through the cooking process, you can check on the rutabaga and give them a turn to prevent overcooking on one side.

And that’s it!
Roast some rutabaga in the oven let me know what you think.

rutabaga recipe
Don’t be scared of da rutabaga

Is Rutabaga Healthier than Potato?

  • Rutabaga has LESS THAN HALF the calories of potato.
  • It has 60% FEWER CARBS than potato.
  • Rutabaga contains about the same amount of Dietary Fiber as potato.
  • Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
    but overall, is less nutrient rich than potato.

So, don’t give up on potatoes, but add a rutabaga recipe into your menu rotation, it’ll make a great change-up from the regular potato routine. One of my favorite faux potato dishes is this Mock Potato Salad made with cauliflower.
And for another tasty rutabaga recipe idea, try Rutabaga Hash Browns.

hash browns recipe
click pic for recipe

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

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Gluten Free Muffins with Apple Cinnamon

gluten free muffins

Check out these moist and delicious gluten free muffins made with almond flour. CG has been baking muffins up the wazzoo lately, and apple-cinnamon almond flour muffins are some of my favorites, so give them a try. Don’t be put off by terms like gluten free and grain free, just focus on delicious. Also feel free to experiment with recipe substitutions as well, like maple syrup instead of coconut sugar, or ginger instead of apples, or using banana instead of apple sauce.  Muffins are great treats, and while gluten free options are generally underwhelming, this muffin recipe is a winner.

Ingredients for Gluten Free Muffins

Crumble Topping:
(this recipe makes enough for 2-3 batches of muffins)
5 Tbsp ALMOND FLOUR
3 Tbsp COCONUT SUGAR
1½ tsp CINNAMON
pinch of SALT
2 Tbsp refined COCONUT OIL

Dry Ingredients:
2 cups ALMOND FLOUR
1 heaping Tbsp CINNAMON
1 tsp BAKING SODA
¼ tsp SALT

‘Wet’ Ingredients:
3 regular EGGS
2 tsp VANILLA
4 Tbsp COCONUT SUGAR or use 1/3 cup maple syrup
113g (3-4 oz) unsweetened APPLESAUCE
2 Tbsp refined melted COCONUT OIL

1 medium APPLE, diced

(this recipe makes 6-8 muffins)

*Refined coconut oil does NOT have a coconut flavor; virgin coconut oil HAS a distinct coconut flavor

gluten free muffins
Gluten free apple-cinnamon muffins that are delicious? Oh, yeah.

How to Make Gluten Free Muffins with Apple Cinnamon

  • Prepare baking tins and have cooling rack ready.
  • Preheat oven to 375.
  • Combine crumble topping ingredients together. Coconut oil should be in a solid state in order to cut into the mixture like butter, then store the crumble in fridge while mixing together the rest of the batter.
  • Mix the dry ingredients together and set aside.
  • In a bowl, whisk eggs together. Add vanilla, coconut sugar, applesauce, and melted coconut oil, and mix well.
  • Then add dry ingredients to wet, combining just until all ingredients are wet, no need to over mix. Add apples and mix gently.
  • Divide batter equally between 6-8 muffin cups.
  • Top each muffin batter cup with crumble topping, as much as you like.
  • Bake in preheated oven at 375 degrees for 10 minutes. Turn muffins around; bake for another 10 minutes.
  • Test muffins with a toothpick or knife blade. The muffins are ready if no batter sticks on the toothpick or knife. If muffins need more cooking time, return to the oven and then test every 4 minutes, because there’s no reason to get this far and then burn your muffins!
  • When finished baking, cool muffins on rack for about 5 minutes, this will keep them from sticking to the muffin cup papers.

Muffin Time!

Now all you need is a hot cup of coffee or a cold glass of milk and you’ll be on your way to a perfect day! Give this gluten free muffins recipe a try and then let us know what you think. And for another dessert recipe, give this Gluten Free Chocolate Cake Recipe made from beans. wha!?

chocolate cake recipe
A flourless, gluten-free chocolate cake

Thanks for watching our recipe videos and then trying some out. If you like what you see, click a button or two below and share this gluten free muffins recipe with friends and family. I appreciate it!
–Chef Buck

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Must Try Egg Bread Bake Recipe

egg bread

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

What You Need for an Egg Bread Bake

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

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. Check current prices on a Pyrex Baking Dish on Amazon.
  • With a spoon, make an impression on the top of the bread mix for each egg serving.
  • Crack an egg into each depression.
  • Slide into a preheated oven and bake at 350 degrees Fahrenheit for 30-40 minutes, until the eggs are baked to desired doneness.
  • Slice into servings and serve hot or cold.
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 recipe
sliced egg bake on a salad is yummy!

Thanks For Watching Our Recipe Videos!

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

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

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

Share and Enjoy !

Hash Browns Recipe w/ Rutabaga and Zero Potato

hash browns recipe

Try a no potato hash browns recipe with rutabaga. Rutabaga is a root vegetable you can use just like a potato, but it’s a healthier choice with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, but a bit sweeter. It’s related to cabbage, and has a very mild cabbage taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Rutabagas look sorta like turnips, but they’re usually bigger. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give rutabaga a try and let me know what you think.

What You Need for a Rutabaga Hash Browns Recipe

2 cups shredded RUTABAGA
2 chopped GREEN ONIONS (separate white bottoms from green tops)
some chopped HOT PEPPER
1 EGG
shredded CHEESE (optional)
SALT to taste, for flavor and drawing out the water
season to taste, I like:
SMOKED PAPRIKA, GARLIC POWDER,
CHIPOTLE, BLACK PEPPER, etc. …use flavors you like
OIL for sauteing

hash browns recipe
Top rutabaga hash browns with an over easy egg for instant sauce

How to make Hash Browns Recipe with Rutabaga

  • Slice the end off the rutabaga and cut away the outer skin with a knife.
  • Shred about 2 cups of rutabaga using a hand grater or food processor.
  • Place rutabaga in a colander and lightly sprinkle with salt. Mix and let sit for a few minutes while you prepare the other ingredients, this will give the salt time to draw out the water.
  • Squeeze excess water from the rutabaga and place in a bowl.
  • Add green onion bottoms, peppers, egg, and seasoning. Mix well.
  • Heat a skillet and oil on medium heat.
  • Add in the rutabaga mix and cook until browned, turning occasionally.
  • When near completion, stir in green onion bottoms and cheese.

hash browns recipe
Skip shredding and cut rutabaga into cubes for tasty breakfast hash.

That’s it!
Give an easy Rutabaga Hash Browns Recipe a try and let me know what you think, and bon appétit!

And for another breakfast hash recipe idea, try out this canned Jackfruit Breakfast Hash Recipe.

canned jackfruit
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.

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

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White Pizza on a Cauliflower Pizza Crust

white pizza

Make a delicious White Pizza on a cauliflower pizza crust recipe that will not fall apart after baking. White pizza sauce is cheesy and creamy and less acidic than a tomato pizza sauce, and it’s simple to prepare! A cauliflower pizza crust is gluten free, healthier than bread dough, and definitely worth trying.

What You Need To Make a Cauliflower Crust White Pizza

2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
1 cup RICOTTA CHEESE
½ cup PLAIN YOGURT
1 Tbsp dried ITALIAN SEASONING
1 tsp ONION POWDER
1 tsp GARLIC POWDER
1-2 Tbsp PESTO (optional)
…and PIZZA TOPPINGS:
I like a combo of fresh spinach,
tomato, onion, basil, and mozzarella
cheese

cauliflower pizza crust
Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color. And it can be round or square! (or rectangular)

How to Cook A Cauliflower Crust White Pizza

Make the Cauliflower Crust

  • Grate fresh cauliflower into granules resembling “poprocks”
  • Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
  • Remove skillet from burner and set aside to allow cauliflower to slightly cool.
  • In a bowl, beat 1 egg.
  • Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
  • Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
  • Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
  • Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick.
  • Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
  • Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
  • Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce.
    A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

How to Make a White Pizza Sauce

  • In a bowl, combine the ricotta, yogurt, and seasonings. Instead of garlic powder, you can use finely chopped fresh garlic. I also like to use fresh basil as a topping on a white pizza, but if you don’t have fresh basil, you can add a little pesto to the sauce. Mix well. If you make this sauce ahead of time, it will have even more flavor.
  • Spread the sauce over the pizza crust, as much as you like. If using a cauliflower crust, don’t use too much white sauce, especially if using fresh sliced tomatoes as a topping, you don’t want the pizza too be too wet.
  • A white sauce is especially tasty on a vegetable pizza. One of my favorite combos is sauce, then a layer of chopped spinach and basil, then a layer of tomato, then chopped onion, and finally a topping of mozzarella cheese.
  • Return the pizza to the oven, still at 400 degrees Fahrenheit, and cook another 10 minutes, or until the toppings are done as desired.

And that’s it. Eat and enjoy!

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

Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart

  • Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
  • The drier the cauliflower pieces the better, but don’t be obsessed!
  • Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
  • Don’t make the crust too thick, around ¼” is ideal.
  • Make the crust a uniform size all the way to the edges so that it will cook evenly.
  • Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
  • Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.

And for another delicious way to use a cauliflower crust, try a Cauliflower Crust Burrito Recipe

cauliflower pizza crust recipe
This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.

Is a Cauliflower Pizza Crust Healthy ? …well
It provides more nutrition.
It adds less empty calories.
It’s gluten-free.
And it works. It’s an alternative to a bready pizza crust that I think will satisfy your pizza needs.

Give this cauliflower crust white pizza recipe a try and let me know what you think. If you liked it, then click some of the buttons below to share with friends and family. I appreciate it!
–Chef Buck

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Pad Thai Recipe with Spaghetti Squash Noodles

pad thai recipe

Try a tasty Pad Thai recipe with a spaghetti squash twist. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes, including this easy Pad Thai Recipe. A few simple ingredients are all you need to cook this healthy faux noodle vegetarian recipe.

What You Need to Make Pad Thai Recipe w/ Spaghetti Squash

SPAGHETTI SQUASH
4-6 cloves GARLIC finely chopped
2-3 GREEN ONIONS chopped, bottoms separated from tops
1 RED BELL PEPPER chopped
2 Tbsp OLIVE OIL
1 Tbsp SESAME OIL
1-2 Tbsp RICE VINEGAR
1- 2 Tbsp SOY SAUCE
1-2 Tbsp PEANUT BUTTER
FISH SAUCE (optional) 1 or 2 EGGS
1 tsp CHILI PEPPER
SALT and PEPPER to taste

Garnishes:
chopped PEANUTS
chopped CILANTRO
BEAN SPROUTS

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash noodles you dig out will determine how much of the other ingredients you need; they are simple and fresh ingredients, so there really is no wrong way to make this dish.

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

How to Make Spaghetti Squash Make Pad Thai

  • When buying a spaghetti squash, choose one that seems heavy for its size.
  • Carefully slice the squash into halves. Cut the squash across instead of lengthwise; this will make for longer “noodles”.
  • Place cut sides down in shallow water in a roasting pan.
  • Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash. It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
  • Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
  • Allow squash to sit 5-10 minutes to cool slightly for easier handling.
  • Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!

On the stove top…

  • Heat a skillet on medium heat and add sesame and olive oil. You can check here for current pricing for a non-stick skillet on Amazon.
  • Add chopped green onion bottoms, chopped garlic, and chopped bell pepper and saute cook 1-2 minutes. If you like a bit of heat with your dish, add some red pepper flakes or fresh chopped hot peppers.
  • Add in salt and chili pepper and continue sauteing.
  • Stir in rice vinegar, soy sauce, and peanut butter. Add fish sauce if you’re a hardcore pad Thai aficionado. Add a bit of water to thin the sauce, if desired.
  • Cook for 1 -2 minutes. Then, add in the spaghetti squash and mix well with the sauce.
  • Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with the rest of the dish and get it off the heat.
  • Top with fresh chopped cilantro and chopped peanuts and serve.
  • Add fresh bean sprouts, too, if you be cray.
pad thai recipe
Pad Thai with spaghetti squash noodles

And that’s it.
This recipe makes a nice twist on a traditional pad Thai recipe.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!

And for another healthy veggie noodle dish, try this handmade Zucchini Zoodles Recipe.

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

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

Thanks for watching our recipe videos!

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

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Egg Bake Italiano with Spinach and 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 an easy way to feed a family or gathering, and a casserole travels very well, so it’s a perfect recipe for a potluck or dinner party or any event where you need to bring a dish.

What You Need to Make an Italian Egg Bake

(ideal ingredients for a 1½ quart baking dish)

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

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. Check here for current prices on a Pyrex Baking Dish set on Amazon.
  • Remove the sauteed skillet ingredients and spread them evenly over the cheese layer.
  • Gently pour over the whisked egg and milk.
  • Slide the baking dish into an oven preheated to 350 degrees Fahrenheit and bake about 20 minutes or until the egg is firm.
  • Remove from the oven. If desired, top with more shredded cheese and return dish to the oven for about 5 more minutes.
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 Oven-Baked Eggs Recipe.

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

Thanks For Watching Our Recipe Videos!

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

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

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

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Apple Crisp Recipe with Oats and Ginger

apple crisp

If you like homemade apple pie, then you’ll love this easy apple crisp recipe. And if you’re a fan of fresh ginger, adding minced ginger to the apple crisp will make it even better. This is a terrific dessert recipe that makes a whole heap of sweet apple goodness. The recipe makes plenty of servings to feed the family, and this dessert travels well, so it’s a perfect party treat to bring to a family gathering or function. Definitely top with ice cream or a rich creamy topping for best results.

What You Need to Make an Apple Crisp

apple part of recipe:
¼ cup BUTTER melted, browned
½ cup SUGAR
1 large EGG
1 tsp VANILLA
4-5 APPLES chopped
1 tsp CINNAMON
1-2 Tbsp minced GINGER

crisp part of recipe:
1¼ cups all-purpose FLOUR
3 cups QUICK OATS
1½ BROWN SUGAR
1 cup BUTTER
2 tsp CINNAMON
1 cup toasted PECANS
1 tsp minced GINGER

apple crisp
This apple crisp is like an apple pie, but heavier…which is better, right?

How to Make an Apple Crisp Recipe

  • In a sauce pan, melt ¼ cup BUTTER and simmer over med-low heat until butter begins to color, then set aside to cool.
  • In a large bowl, beat 1 EGG and ½ cup SUGAR together until smooth.
  • Add in VANILLA, cooled BUTTER and chopped APPLES. Mix well and set bowl aside.
  • In another bowl, combine FLOUR, 2 cups of the OATS (reserve 1 cup oats for later), CINNAMON, GINGER, BROWN SUGAR, and mix well.
  • Add in 1 cup unsoftened BUTTER and cut into the mixture until about pea-sized.
  • Add reserved OATS and toasted PECANS and mix.
  • Spread half the crisp mixture out in an ungreased 9 X 13 baking dish. Spread the apple mixture evenly over the bottom crisp layer. Then spread the remainder of the crisp mixture over the apple layer; this will create three layers in the dish: crisp/apple/crisp. If desired, dress the top of the crisp with a few apple slices for decoration.
  • Place into an oven preheated to 350 degrees Fahrenheit and bake for 45-50 minutes, until the top of the apple crisp is toasty.
  • Serve with ice cream or creamy whipped topping.

If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.

And that’s it! Give this Apple Crisp Recipe a try and let us know what you think. And for another knock-out recipe idea, check out my mama’s Lemon Meringue Pie Recipe.

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

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

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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

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

how to cook indian food
how to cook indian food

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

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

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

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

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Tofu Recipe for Beginners – Breakfast Scramble

tofu recipe

Try a tofu recipe that makes a nice break from a typical breakfast egg scramble. This dish is a great introduction to tofu. 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.

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.

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.

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. Check here for current prices for a non-stick skillet on Amazon.
  • 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. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

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Shrimp Toast on a Crunchy English Muffin

shrimp toast

Here’s a shrimp toast recipe based on a Vietnamese deep fried shrimp bread dish. This shrimp recipe works as a snack or main dish, and it doesn’t require many shrimp, so it can be an economical shrimp recipe choice. I prefer English muffins for shrimp toast because it’s the perfect size, and they toast up super well in the oven. I use a mix of chopped and whole shrimp for maximum shrimpiness and visual effect, but experiment and find what you like.

Shrimp Toast Recipe Ingredients

12-15 SHRIMP peeled and deveined
3 ENGLISH MUFFINS
2 EGG WHITES
1 clove minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp PAPRIKA
SALT and PEPPER to taste
some OLIVE OIL

shrimp toast
Shrimp Toast on English Muffins

How to Make Shrimp Toast

  • Peel and devein shrimp.
  • In a bowl, lightly toss shrimp with olive oil, season with salt, pepper, and paprika and set bowl aside.
  • Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
  • Then place muffin halves face-up on a baking pan.
  • In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning and minced garlic.
  • Place a spoonful of this egg white mix on each muffin half.
    Place shrimp over the egg white and cover the muffin half. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the
    muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
  • Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
  • Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it.
A healthier version of Shrimp Bread that really works. Give it a try and let me know what you think.

Have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. Home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Here’s A look at Banh Mi Tom Chien or Vietnamese Deep Fried Shrimp Bread.

For another shrimp dish idea, check out this Spicy Shrimp Tempura Recipe.

spicy fried shrimp

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

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Canned Jackfruit and Potato Hash Recipe

canned jackfruit

Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit is a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a extremely versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes.

Ingredients for Canned Jackfruit Potato Hash

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

canned jackfruit
Breakfast hash with young green jackfruit with potato

How to Make Jackfruit Potato Hash

  • Rinse and drain canned jackfruit. You can buy jackfruit online. Check current canned jackfruit prices on Amazon.
  • 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 Crispy Potato Breakfast Recipe.

home fried potatoes recipe
home fried potatoes

Thanks for watching our recipe videos!

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

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

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

Share and Enjoy !

Creme Fraiche – Great Homemade Sour Cream

creme fraiche recipe

This Crème Fraîche recipe is like a homemade sour cream but less tangy, and it’s easy to make, just heavy cream mixed with live cultures. Crème Fraîche is easy to make and can be 3-4 times cheaper than store-bought crème fraîche. It’s is a thickened cream, similar in consistency to sour cream, but without the sharp tanginess. 

Homemade Crème Fraîche Recipe

All you need to make crème fraîche is
HEAVY CREAM also called Heavy Whipping Cream
YOGURT or BUTTERMILK with live cultures A crème fraîche made with buttermilk has more tang.

A Crème Fraîche recipe practically makes itself. All you have to do is introduce the two parties, put them together in a warm environment around 70F, and then let them hang out for 12-24 hours. How long it takes for the cream to thicken will mostly depend on the room temperature; if it’s a bit warmer or cooler in the room, it might take a bit shorter or longer time to make crème fraîche.

I generally make 16oz of crème fraîche at a time. This is a convenient size for heavy whipping cream. Heavy whipping cream and heavy cream are similarly used names for the exact same product, so whichever label you buy will work fine. Heavy cream is cream with a milkfat content greater than 35%, by contrast, half and half is ½ milk and ½ cream, with a milkfat content around 12%. This higher fat content allows crème fraîche be added to simmering dishes without curdling, adding creaminess to soups and sauces, eggs, etc..

In a jar, combine 16oz of heavy cream with 2 Tbsp of cultured buttermilk or yogurt. It is essential that the yogurt or buttermilk contain live cultures, since this is the agent that will allow the heavy cream to thicken.

Need a jar? Check current prices for Mason Jars on Amazon.

Stir the ingredients together, and then top the jar with a loose fitting lid or mesh, a coffee filter works great. Set jar aside and allow to rest at room temperature for 12-24 hours.
The cream will thicken over time, stir occasionally if desired. Once the cream thickens to the consistency of yogurt, place the crème fraîche in the refrigerator. It will continue to thicken and
will keep 8 to 10 days in the refrigerator.

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

What can you do with Crème Fraîche?

It makes an ideal topping for desserts; it is rich and velvety smooth and can transform whatever it tops into a dessert, especially fruit. Or it can add creaminess to savory dishes as well. Crème fraîche has a high fat content, so it can be added into dishes as they cook and the cream will resist curdling. Add crème fraîche to soups and sauces to create a smooth, creamy richness. Crème fraîche can be used in any way you might use a whipped topping or sour cream, but the simplicity and richness of this thickened cream can elevate a dish to something special.

Love Mexican food? You can use this recipe to make a fresh, delicious Mexican crema that is better than what you buy in the stores. Mexican crema is basically crème fraîche with a bit of lime juice and salt added after it has sat in the frig for a day. And for an extra tang, use cultured buttermilk instead of the yogurt. What you will get is thick, creamy goodness that is a great topping for chilaquiles, pozole, tacos …. the list is endless!

My Favorite Ways To Use Crème Fraîche

Use crème fraîche as a fruit topping. It turns fruit into dessert. An actual dessert if you top with powdered sugar as well.
Saute apples in butter and cinnamon and then top with crème fraîche. Holy cow it’s good.
Or just drop a dollop of crème fraîche on pie or cake.
Stir crème fraîche into pasta to add a decadent creaminess. Mac ‘n cheese!
Stir crème fraîche into soups and sauces, it will add creaminess without curdling.
Top oatmeal with crème fraîche to turn a bland breakfast into a better breakfast.
Add crème fraîche to scrambled eggs for the creamiest eggs ever.

If you’ve never tried crème fraîche then give it a go. And if you’ve only previously bought it from the store, definitely try this homemade crème fraîche recipe.

Here’s some desserts that would look nice under a dollop of crème fraîche!
Try a homemade Fruit Cobbler Recipe.

creme fraiche
homemade fruit cobbler

Or try crème fraîche on a fancy French Baked Pear Recipe.

pear salad

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Thanks for watching our recipe videos!

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Cauliflower Pizza Crust Recipe for Best Burritos

cauliflower pizza crust recipe

You can make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.

Cauliflower Pizza Crust Recipe Burrito Ingredients

2 cups of grated CAULIFLOWER
1 cup of freshly grated CHEESE for crust
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
Burrito BEAN FILLING
freshly grated CHEDDAR CHEESE for burrito filling
CILANTRO (optional)
plus toppings like sour cream, guacamole, and salsa

cauliflower pizza crust recipe
A soft cauliflower pizza crust makes a perfect burrito.

How to Make a Burrito Recipe with a Cauliflower Pizza Crust

  • Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
  • Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
  • Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
  • Remove skillet from burner and set aside to allow cauliflower to slightly cool.
  • In a bowl, beat 1 egg.
  • Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
  • Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
  • Spread parchment paper onto a baking sheet.
    USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
  • Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape.
    Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
  • Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
  • Remove cauliflower pizza crust from the oven.
  • Allow the crust to cool slightly for 4-5 minutes, but not too long; the crust will be easier to roll if it is warm.
  • Spread burrito filling over the top of the crust. Spread evenly over the crust, but leave room at the edges – this will make it easier to roll into a burrito shape.
  • Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
  • I also like to top with freshly chopped cilantro, but this is optional.
  • Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
  • Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
  • If desired, in the final cooking minutes, top with additional cheese.
  • Remove the burrito from the oven let cool 2-3 minutes before handling.
  • Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!

For a more traditional take on a burrito recipe you can check out
Camera Girl’s Family Style Burrito Recipe

cauliflower pizza crust recipe
click pic for video recipe

How to Make a Basic Vegetarian Burrito Bean Filling

Ingredients:
1 can BLACK BEANS (15oz)
1 can REFRIED BEANS (15oz)
½ cup BELL PEPPERS (chopped)
1 cup ONION (chopped)
1 Tbsp CHILI POWDER
1 Tbsp CUMIN
1 tsp SMOKED PAPRIKA
SALT and PEPPER (to taste)
OIL for sauteing

cauliflower pizza crust recipe
A square crust is best for a cauliflower burrito

Directions:

  • In a skillet, heat oil on medium heat.
  • Add onions and peppers and saute for 3-4 minutes.
  • Stir in seasonings and continue sauteing for 2 minutes.
  • Add beans and mix well.
  • Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
  • Remove from heat.

This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito.  However, the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.

Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart

  • Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform.
    The dryer the cauliflower pieces the better, but don’t be obsessed!
  • Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
  • Don’t make the crust too thick, around ¼” is ideal.
  • Make the crust a uniform size all the way to the edges so that it will cook evenly.
  • Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.

cauliflower pizza crust recipe
Cauliflower pizza crust transformed into a Burrito Supreme

We use a giant pizza pan for nachos and all kinds of recipes calling for a baking sheet. If you don’t have a larger baking sheet, then check current pricing for a larger pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.

Give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot!
–Chef Buck

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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

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Zoodles Recipe …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 …use the juice and zest (current price for a kitchen zester)
1 tsp ITALIAN SEASONING
SALT and PEPPER to taste
2-3 Tbsp OLIVE OIL
OIL for sauteing

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

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

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

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

Thanks for watching our recipe videos!

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

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French Onion Soup Recipe – How to Make Onion Soup

french onion soup

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

French Onion Soup Ingredients

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

french onion soup
Impress family and friends with a fancy-pants French onion soup

How to Make This French Onion Soup Recipe

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

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

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

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

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

french onion soup
parsnip soup

Thanks For Watching Our Recipe Videos!

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

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

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

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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
Check out current prices for Indian Spices on Amazon.

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

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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 …current caper prices online
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.
  • Spread on a drop of mustard, too, this is optional, but quite nice with herring.
  • Add a bit on thinly sliced red onion.
  • Add capers and fresh dill.
  • Top with smoked herring …either canned in oil or water, whatever you prefer.

Shop for tins at your local grocer, or check current Canned Herring Prices on Amazon.

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 look at this Canned Salmon Recipe for a healthier burger.

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

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

Thanks for watching our recipe videos!

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

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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

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Pour Over Coffee is not complicated

pour over coffee

Pour over coffee is easy; not as easy as French Press coffee, or a Mr. Coffee type coffee maker, but it requires minimal equipment to get the job done. All you need to make pour over coffee is coffee, hot water, a filter, a funnel, and a coffee carafe or thermos. You don’t need a fancy pants pour over funnel, or spout, or a lab coat and a degree from Coffee College. The key to great coffee, no matter how you make it, is freshly ground coffee beans that you love.

What You Need To Make Pour Over Coffee

COFFEE buy whole beans and grind them at home, freshly ground coffee makes all the difference.
CARAFE or THERMOS or just a CUP, if you’re only making a cup…although you’ll probably need something deeper to accommodate the funnel when you pour the water over the grounds.
FUNNEL you can buy an overpriced hipster fancy pour over coffee thingy designed specifically for coffee…or you can just buy a funnel like mine
FILTER a coffee filter, duh
WATER …DON’T pour boiling water over your ground coffee! Heat cold water to a boil, then set aside for 1 minute, then return to the burner on low heat to maintain the temperature while you
pour.

When making pour over coffee, 2 Tbsp whole coffee beans to 6oz of water is a good ratio to start with…but coffee is subjective, so experiment and adjust to taste.

pour over coffee
grind beans, heat water, pour…ta-da!

How to Make Pour Over Coffee

Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
Buy whole beans and grind them fresh at home.
Grind the beans coarsely.
Don’t over grind.
Finely ground coffee will thicken in the filter and the water will pass too slooooowly through the filter, ain’t nobody got time for that. If there a few chunks of larger bean in your grind, it’s not the end of the world…less is more…that’s coffee philosophy 101.
Place the funnel in a carafe or thermos. A carafe or thermos is handy whenever you brew extra coffee, even if you have an electric coffee maker; leaving it on a burner is a recipe for bitter, burnt coffee. It’s easy to find a carafe at the thrift store–I’ve never bought a new one!–but if you’re a buy-new kinda person, here are some current online prices at amazon for coffee carafes.
Line the funnel with a coffee filter and fill with freshly ground coffee.
Heat water to a boil, remove from burner and allow to cool 1 minute, then return to the burner and keep on low heat; this is just to maintain the heat between the pouring.
Slowly pour water over the coffee grounds. Do this in a circular motion. Cover all grounds evenly, don’t pour in a single concentrated area.
Once all the water is poured through, remove funnel and cap carafe or thermos.
That’s it, dude.

If that sounds a little too hot for your tastes, you can always try some Homemade Cold Brew Coffee.

cold brew coffee
cold brew for the best iced coffee

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

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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 (optional, 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. Check current prices for a stove top and oven safe cast iron skillet on Amazon.
  • When oil is hot, add salmon fillet skin side down and cook about 3 minutes.
  • Transfer the skillet to the oven and continue cooking the salmon under the broiler for 2-3 minutes –adjust time depending on the size of the fillet.
  • When the salmon is almost finished cooking, apply a glaze of maple syrup, and continue broiling for final minute. If you don’t have a nice syrup
    on hand, substitute honey.
  • Remove skillet from the stove and transfer fish to a plate.
salmon recipe
Add a glaze of maple syrup or honey for a touch of sweetness

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

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

Thanks for Watching our Salmon Recipe Video!

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

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

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

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

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

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Wings Recipe – Crispy Baked Chicken Wings

wings recipe

This oven baked wings recipe is a healthier and less messy chicken wing dish, compared to traditionally fried wings. These chicken wings are super tasty whether you eat them with or without a salt and pepper seasoned topping, or wing sauce. This seasoned wings recipe is based on salt and pepper style dishes I love ordering at Chinese restaurants.

What You Need For A Crispy Wings Recipe

3 lbs CHICKEN WINGS
10-12 GARLIC CLOVES, finely chopped
big bunch of CILANTRO, chopped (stems and leaves)
3-4 GREEN ONIONS, chopped, bottoms separated from tops…use the green tops as a garnish
1-2 JALAPENOS, finely chopped (or substitute red pepper flakes)
2 Tbsp BAKING POWDER*
1 tsp TURMERIC POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp CHILI POWDER (I used chipotle, or smoked jalapeno in the video)
SALT and PEPPER (to taste)
OIL to saute seasoning topping

*Baking Powder is a mixture that works similarly to some cooking properties of baking soda and cornstarch.

wings recipe
For crispy wings, bake with a coating of baking powder and lots of seasoning

How to Make a Crispy Wings Recipe

Preparing and Cooking The Wings:

I generally remove the skin from chicken, but not when I’m baking this wings recipe; that crisp cooked skin is what makes chicken wings so tasty.
Buy your wings already cut up, or cut them up yourself at home.  [They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.]

1) Pat chicken pieces dry with a paper towel and set aside. Do not add oil, there’s plenty of fat in the skin.  [If your wings are room temperature (they haven’t been cooled in the frig), you may need to wet your wings before patting dry.  You want the chicken to have a bit of moisture to it, so plenty of the seasoning will stick to it.]
2) Combine the baking powder and powdered seasonings in a bowl and mix together well.
3) Toss the wingettes and drumettes with the dry coating.
4) Arrange the chicken pieces on a wire rack over a baking pan and place in an oven preheated to 425 degrees Fahrenheit. Here’s a good option if you want to check current prices for an oven-safe roasting rack on amazon.
5) Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.

While The Wings Bake, Make The “Salt and Pepper” Seasoning Mix:

1) Heat a little oil in a skillet, on medium heat.
2) Add fresh chopped jalapenos, or substitute red pepper flakes, and chopped green onion bottoms.
Saute on Medium low heat for 2-4 minutes.
3) Add finely chopped garlic and continue to saute for a couple of minutes; be sure to keep the temperature low enough to not burn the garlic.
4) Add chopped cilantro, lots of it, stems and all.
5) Continue sauteing the mixture on medium low heat for 10-15 minutes until the cilantro has cooked down.  You want the seasoning to still contain a small amount of moisture, so it will stick to the cooked wings.
6) Once the wings have baked to crispy completion, toss the wings and the seasoning together and serve.

wings recipe
Try tossing crispy wings with a salt and pepper seasoning mix for a tasty Chinese style dish

That’s it! Let me know what you think of this oven baked wings recipe, and if you’d like to try an Asian twist on baked wings, here is an easy Korean-Style Wings Recipe.

korean wings recipe

And for a tasty non-wing baked chicken recipe, check out this Chicken Tenders Recipe

wings recipe
Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?

Thanks For Checking out our Recipes

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

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

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

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

scrambled eggs
scrambled egg curry with curry mayo

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

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

How to make an omelette
omelet recipe

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

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Yuca Recipe – How to Cook Cassava Root

yuca recipe

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

Ingredients for this Cuban-Inspired Yuca Recipe

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

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

yuca recipe
Yuca is a popular root that can be used much like a potato

 

How To Cook Yuca Recipe

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

Have Fun with Yuca!

yuca recipe
Cook yuca by removing the skin and boiling the root in water

And that’s it!

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

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

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

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

We appreciate you watching our videos…Thanks!


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

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Zucchini Noodles with Marinara Sauce Recipe

zucchini noodles

This zucchini noodles and marinara sauce recipe is super simple to cook. The marinara sauce will pair great with any pasta, even a gluten free faux zucchini pasta, which is really just raw zucchini cut into noodles, but your taste buds will trick your brain into believing otherwise. Thin sliced ribbons of zucchini will act just like egg noodles, except when it comes to racking up the calories.

What You Need To Make Zucchini Noodles with Marinara Sauce

2-3 ZUCCHINI
1 lb ground SAUSAGE
1 ONION
crazy amount of GARLIC
½ GREEN BELL PEPPER
1 15 oz can DICED TOMATO
1 15 oz can TOMATO SAUCE
2-3 tsp ITALIAN SEASONING
RED PEPPER FLAKES (to taste)
½ up PARSLEY (chopped, optional)
SALT and PEPPER (to taste)
OIL for sauteing

zucchini noodles
Add thin sliced raw zucchini to hot marinara for a great gluten free faux pasta

How To Make Marinara Sauce with Zucchini Noodles

  • In a large skillet, heat oil on medium heat.
  • When pan is hot, add sausage. Sometimes I’ll shape sausage into meatballs before adding to the skillet and other times I’ll just divide the sausage once it’s in the pan; whatever works for you is the right way.
  • Brown the sausage for a few minutes and then add the onion, garlic, and peppers.
  • Continue sauteing for 3-4 minutes.
  • Add herbs and salt and pepper to taste.
  • Add canned tomato and about ½ can of water.
  • Mix well and bring the skillet up to a bubble.
  • Reduce to a low simmer and cook 20-30 minutes. Add water as desired.
  • While sauce simmers, wash and peel 2-3 zucchini into thin noodles. I find a simple vegetable peeler to be the easiest method for slicing zucchini into thin, egg noodle like strips.
  • After sauce simmers, adjust seasoning as desired and stir in the chopped parsley. The parsley is optional, but adds a great color to the sauce, especially if you’re serving the marinara sauce over traditional noodles.
  • Remove the skillet from the heat and stir sliced zucchini noodles into the marinara sauce.
  • The thin zucchini will readily heat through in the hot marinara sauce and no more cooking is required.
  • Serve immediately (and top with Parmesan cheese if you like!)

zucchini noodles
raw ribbons of zucchini make a perfect pasta substutute

Give this very tasty marinara sauce with zucchini noodles recipe a try and let me know what you think, and bon appétit!

For another great noodle dish, check out this Gluten Free Tofu Lasagna
gluten free tofu lasagna

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

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Roast Chicken Recipe – a complete meal

roast chicken

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

What You Need for this Roast Chicken Recipe

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

roast chicken
Coat the chicken in butter for a golden roast chicken

How To Make Roast Chicken Dinner

  • Buy a 5 pound chicken, or larger…might as well make it worth your while!
  • Remember to wash your hands frequently and clean your kitchen prep areas thoroughly before and after handling raw chicken.
  • Before cooking the chicken, remove it from the fridge for about an hour, this will help the chicken cook more evenly.
  • Wash the bird and then pat dry with paper towels.
  • Place the bird in a cooking pan and coat it with butter. I like to use melted butter, cause it’s easier, the butter will add great flavor and color; also, be sure to use a pan that’s large enough to accommodate the chicken and all the root veggies.
  • Season the bird well, inside and out, with salt and pepper; be generous with the seasonings!
  • For this recipe, I also coat the chicken with garlic powder and paprika, but use whatever seasonings you desire. If you’re just getting into home cooking and don’t have a lot of seasoning choices, you can check out current pricing for a Complete Starter Spice Set on Amazon.
  • Placing fresh produce in the chicken cavity will add flavor and moisture as the bird roasts.
  • I’m using onion, garlic cloves, and lemon to stuff the chicken, but add fresh herbs as well if you have them on hand; rosemary, thyme, and sage are flavorful choices.
  • Using cooking twine, tie the legs together to close up the cavity; this will keep the stuffing inside and also prevent the legs from sticking out and becoming overcooked during the roast.
  • Remove the chicken from the pan and set it aside.
roast chicken
Roasting a whole chicken with potatoes and root vegetables makes a perfect one-pot meal.
  • Chop up your root vegetables and potatoes and place in the pan. Chop the veggies into larger sizes since they will be roasting for a long time.
  • Season the veggies as desired and then coat the veggies generously with olive oil. Using your hands, mix the seasonings, olive oil, and veggies together until they are well coated.
  • Spread the vegetables evenly along the bottom of the pan and then place the chicken on top in the center, with the breasts and legs up. Bring the wings against the chicken and tuck them under the body, this will keep them close and ensure even cooking.
  • Bake in an oven pre-heated to 425 degrees Fahrenheit for about 90 minutes, a bit more of less depending on the size of the chicken and the amount of veggies.
  • If desired, roast with a thermometer inserted to check for doneness. Insert a thermometer into the meat between the leg and thigh (avoiding the bone) and cook until a temperature of 165-170
    degrees F. If not using a thermometer, you can check for doneness by cutting between the thigh and leg; the juices should run clear of blood and the chicken should not be pink. Check current roasting thermometer prices on Amazon.
  • After 90 minutes at 425 F, remove the chicken from the oven.
  • Move the chicken off of the veggies and onto a separate plate; do not cut the chicken except to check for doneness.
  • Allowing the chicken to rest 10-15 minutes before carving will ensure that the juices inside the chicken are not lost.
  • Carefully remove the twine from the chicken legs and remove the stuffing from the cavity. Mix the stuffing into the pan of roasted veggies.

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

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

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

pot roast recipe
Throw your chuck roast in a pot on the stove and it practically cooks itself.

Thanks for watching our recipe videos!

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

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

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

Share and Enjoy !

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, and adjust heat as needed. If you need a nice skillet, you can check here for current pricing for a non-stick skillet on Amazon.
  • After 5 minutes, add onion, garlic, ginger, and hot peppers.
  • Cook another 5 minutes, then add carrots and any other veggies; add sauce and mix well and continue to cook for 5 more minutes.
  • Add more water if desired. The sauce will be thicker or thinner depending on the amount of water added.
  • To finish the dish, stir in cashew nuts and remove from the heat.
  • And that’s it! Serve over rice.

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

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

    general tso chicken

    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

    Share and Enjoy !







    Chicken Tenders – Oven Baked Chicken Strips

    chicken tenders

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

    Ingredients For Baked Chicken Tenders Recipe

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

    chicken tenders
    Oven-baked Chicken Tender Recipe …or do you call them chicken fingers?

    How To Make This Chicken Tenders Recipe

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

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

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

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

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

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

    onion rings recipe
    How to make an Onion Rings recipe in the Oven.

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

    Share and Enjoy !







    Cocktail Recipes for Breakfast or Anytime

    cocktail recipes

    Here are a few easy cocktail recipes for breakfast or anytime you feel like a nice libation. Coldbrew coffee can make a great mixer for a morning pick-me-up, but if you’re not a coffee person, then root beer will do in a pinch. Check out the video for quick and easy cocktail ideas, and look a bit farther below for tips on making coldbrew coffee at home.

    Easy Cocktail Recipes

    COLDBREW COFFEE COCKTAIL
    6oz Coldbrew Coffee
    1oz Vodka
    1oz Irish Cream
    …also add a splash of half ‘n half if you like

    ROOTBEER FLOAT COCKTAIL
    4-5oz Rootbeer
    1oz Vodka
    1oz Irish Cream
    …also add a splash of half ‘n half if you like

    cocktail recipes
    Coffee ice cubes are ideal for cold coffee cocktail recipes.

    MIMOSA:
    equal parts chilled
    Champagne and orange juice

    SCREWDRIVER:
    1-2oz Vodka to
    5oz Orange Juice

    GREYHOUND:
    1-2oz Vodka to
    5oz Grapefruit Juice

    BLOODY MARY:
    2oz Vodka
    4oz Tomato Juice
    Lemon Juice
    …and then just a little bit of everything else in your refrigerator

    SHOT OF JAMESON:
    shot of Jameson

    Want to Know How to Make Coldbrew Coffee?

    What You Need To Make Cold Brew Coffee

    COFFEE …Buy whole beans and grind them at home, fresh-ground coffee makes all the difference.
    WATER …We use cold tap water, ’cause we’re savages (I mean eco-friendly / cheap)
    TIME …This is the hardest part, allow at least 12-24 hours. My wife prefers 36 hours…it’s pretty subjective.

    cold brew coffee
    cold brew for the best iced coffee

    How to Make Cold Brew Coffee for the Best Iced Coffee

    Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
    Buy whole beans and grind them fresh at home.
    Grind the beans coarsley.
    Place the ground beans in a sealable pitcher or jar and add water.
    We like a ratio of 1½ cups whole beans to 4 cups water, but experiment and adjust to your taste…nothing is more subjective than a cup of coffee.
    Stir.
    Seal the container and place in the refrigerator for 12 to 24 hours (or more, if you like).
    When the time is up, simply strain the mixture through a coffee filter and it’s ready to drink.
    Make multiple batches of cold brew coffee at one time, then you won’t have to wait.
    Make extra batches of cold brew for coffee ice cubes: just pour coffee into an ice tray and freeze it…coffee ice cubes are fantastic for iced-coffee …it’ll keep the coffee chill without diluting the flavor.

    Why Cold Brew?

    • Cold brew coffee is super smooth, and can be less acidic than coffee brewed hot, so it might be a better choice for sensitive tummies.
    • Cold brew stays fresher longer than hot brewed coffee, so you can make bigger batches at a time without
      the coffee growing old and stale to taste.
    • It’ll put pep in your step.

    Give cold brew coffee a try and let me know what you think, and bon appétit!

    Feel like a Redneck Martini Recipe

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

    Share and Enjoy !







    Salmon Cakes 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. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
    • Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
    • Cook 5-7 minutes and then turn gently when the patties are golden brown.
    • Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

    I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
    It’s a nice break from hamburgers, and just as tasty.
    Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

    Give this 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.

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

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    Cold Brew Coffee for the Best Iced Coffee

    cold brew coffee

    If you want to know how to make cold brew coffee it’s easy: Coffee + Water + Time = Cold Brew
    Even if you’re bad at math, you can make a smooth batch of the best iced coffee you’ll ever drink, and you won’t have to pay $4 a cup for it like you’ll spend at Starbucks.

    What You Need To Make Cold Brew Coffee

    COFFEE Buy whole beans and grind them at home, fresh-ground coffee makes all the difference.
    WATER We use cold tap water, ’cause we’re savages …I mean eco-friendly/cheap.
    TIME This is the hardest part, allow at least 12-24 hours to brew. CG prefers 36 hours, but it’s pretty subjective.
    CARAFE You don’t need a fancy-pants carafe, but if you wanna go fancy-pants, you can check the current price for a Takeya Cold Brew Coffee Maker on amazon.

    cold brew coffee
    cold brew for the best iced coffee

    How to Make Cold Brew Coffee for the Best Iced Coffee

    Use your favorite coffee beans. Shop around. Experiment. The beans make all the difference.
    Buy whole beans and grind them fresh at home.
    Grind the beans coarsely.
    Place the ground beans in a sealable pitcher or jar and add water.
    We like a ratio of 1½ cups whole beans to 4 cups water, but experiment and adjust to your taste…nothing is more subjective than a cup of coffee.
    Stir.
    Seal the container and place in the refrigerator for 12 to 24 hours (or more, if you like).
    When the time is up, simply strain the mixture through a coffee filter and it’s ready to drink.
    Make multiple batches of cold brew coffee at one time, then you won’t have to wait.
    Make extra batches of coffee for ice cubes: just pour coffee into an ice tray and freeze it…coffee ice cubes are fantastic for iced-coffee …it’ll keep the coffee chill without diluting the flavor.

    Why Cold Brew?

    • Cold brew is super smooth, and can be less acidic than coffee brewed hot, so it might be a better choice for sensitive tummies.
    • Cold brew stays fresher longer than hot brewed coffee, so you can make bigger batches at a time without
      the coffee growing old and stale to taste.
    • It’ll put pep in your step.

    And if iced coffee is too chilly for you, see how to make Hot Coffee with a Moka Pot.

    moka pot
    Brew great coffee on the stove top with a moka pot.

    Thanks for checking out our recipes. You can check out my complete Coffee Video Playlist on Youtube. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    Fettuccine Alfredo Recipe …easy to make Alfredo Sauce

    fettuccine alfredo recipe

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

    What You Need To Make a Fettuccine Alfredo Recipe

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

    fettuccine alfredo recipe
    Creamy fettuccine alfredo topped with fresh parsley and served with buttered bread.

    How To Make Classic Fettuccine Alfredo

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

    Tips for Fettuccine Alfredo

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

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

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

    spaghetti carbonara
    click pic for 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

    Share and Enjoy !







    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

    Share and Enjoy !







    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

    Share and Enjoy !







    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!

    Share and Enjoy !







    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. Check current prices for a stove top and oven safe cast iron skillet on Amazon.
    • When the oil is hot, add the salmon fillet skin side down and cook for 2-4 minutes –adjust time depending on the size of the fillet.
    • Transfer the skillet to the oven and continue cooking the salmon under the broiler for 1-3 minutes.
    • Remove the skillet from the stove and transfer salmon fillet to a plate, skin-side up …resting the fish skin-side down will cause the skin to lose it’s crispiness!

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

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

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

    baked fish recipe
    oven baked fish fillets

    Thanks for Watching our Videos!

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

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

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

    Share and Enjoy !

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

    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. Check current prices for a lemon zester on Amazon.

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

    When the quinoa cools:

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

    Gently mix the salad and serve.

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

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

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

    vegetarian chili
    pot o’ meatless chili for good times

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

    Thanks for watching our cooking videos!

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

    Share and Enjoy !

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

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

    How to Make Banana Pancakes

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

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

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

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

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    Hot Wings Recipe – Crispy Baked Chicken

    hot wings recipe

    Make a spicy hot wings recipe at home. You can bake crispy wings for a healthier version of your favorite wings recipe, and a Buffalo sauce is super easy to prepare. I usually buy the whole wings and cut them up at home, but you can buy bags of chicken wings already cut up into drumettes and wingettes.

    What You Need to Make This Hot Wings Recipe

    3 lbs CHICKEN WINGS
    2 Tbsp BAKING POWDER
    1 tsp SALT
    ½ tsp ONION POWDER
    1 tsp GARLIC POWDER
    1 tsp PAPRIKA
    ¼ tsp BLACK PEPPER
    …but really, use whatever spices you like

    Ingredients For Buffalo Hot Wings Recipe Sauce

    ¼ cup BUTTER
    ¼ – ½ cup HOT SAUCE
    1 tsp WORCESTERSHIRE
    1-3 Tbsp HONEY

    hot wings recipe
    You can bake crispy chicken wings for a healthier version of your favorite hot wings recipe

    How to Make Crispy Chicken Wings In The Oven

    Preparing and Baking the Wings:

    I generally remove the skin from chicken, but not when I’m having wings; that crisp cooked skin is what makes wings so tasty. Buy your wings already cut up, or cut the up yourself at home. They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.

    • Pat chicken pieces dry with a paper towel and set aside
    • Combine the baking powder and seasonings in a bowl and mix together well
    • Toss the wingettes and drumettes with the dry coating
      Arrange the chicken pieces on a wire rack over a baking pan and place in oven preheated to 425 degrees F. Here’s a good option if you want to price an oven-safe roasting rack on Amazon.
    • Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.
    While the Wings Bake, Make the Sauce:

    A classic Buffalo chicken wing sauce is easy to prepare.

    • In a sauce pot, melt butter
    • Add an equal amount of hot sauce to the pot, or more if you like your wings spicier
    • Throw in a splash of Worcestershire sauce
    • And for sweeter wings, add honey to taste
    • Mix well and heat through
    hot wings recipe
    A classic Buffalo chicken wing sauce is easy to prepare.
    Sauce the Wings, Or Don’t:

    I like my spicy wings right out of the oven, just the wings and crispy skin. I like them tossed in Buffalo sauce, too, so I usually sauce half and leave half un-sauced, but follow your own heart.

    To sauce the wings, simply combine the wings hot out of the oven and the sauce hot off of the stove into a bowl and toss. And a creamy blue cheese or ranch dressing makes a nice accompaniment.

    And that’s it!

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

    And for another fun party type food, check out this recipe for a giant platter of Nachos Supreme.

    best nachos 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 our Recipes

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

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

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

    Share and Enjoy !

    Candied Pecans – Easy Pecan Candy Treats

    candied pecans

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

    What You Need to Make Candied Pecans

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

    candied pecans
    Place pecans on a large ungreased baking sheet and bake 30 minutes at 300 degrees F. Turn pecans every 10 minutes while baking.

    How to make Pecan Candies

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

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

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

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

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

    candied pecans
    My mom sends out tins of candied pecans to her favorite children, which sometimes includes me.

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

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

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

    peanut butter candy recipe

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    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

    Share and Enjoy !







    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

    Share and Enjoy !







    Fried Chicken Cutlets Chinese Restaurant Style

    fried chicken cutlets

    Try this fried chicken cutlets recipe that I find in a lot of non-fancy Chinese restaurants. It’s a chicken cutlet served over lettuce and rice and topped with peanut sauce, crushed peanuts, and green
    onion. It’s a very simple dish to make, and a kind of comfort food for me.

    What You Need to Make A Chinese Fried Chicken Cutlets Recipe

    CHICKEN BREAST sliced thin
    OIL for frying
    EGG and FLOUR for breading
    LETTUCE …use fresh, crisp greens
    RICE …I like jasmine rice for this dish
    CRUSHED PEANUTS
    GREEN ONION TOPS
    SALT and PEPPER (to taste)
    peanut sauce:
    ¼ cup NATURAL PEANUT BUTTER
    2 Tbsp SOY SAUCE
    1 Tbsp CHILI GARLIC SAUCE
    ¼ cup WATER or as needed to thin sauce
    to desired consistency

    chicken cutlet dish
    Slice chicken breast thinly and season simply with salt and pepper for this chicken cutlet dish.

    How to Make A Chinese Style Fried Chicken Dish

    Slice chicken breast into cuts about ¼ inch thick.
    Season chicken with salt and pepper.
    Coat chicken lightly with all purpose flour.
    Dredge chicken in an egg wash,
    Re-flour chicken (or use bread crumbs…I kinda like just more flour for this recipe)
    Heat a skillet and oil on medium heat, maybe slightly more than medium–you’ll have to adjust the heat during cooking depending
    on how much chicken is in the pan.
    Make sure oil is hot before adding chicken! Otherwise the chicken will soak in the oil and be too greasy.

    fried chicken cutlets
    Adjust the heat as needed when frying chicken cutlets. You want the oil hot enough to cook the chicken through, but still leave the breading a nice, golden color.

    Add chicken to skillet.
    Cook approx. 4 minutes until chicken is fried golden brown on bottom, then turn and fry other side approx 4 minutes. Adjust cooking time
    as needed; the key is not having the oil so hot that the breading overcooks before the chicken is done, adjust heat as required.
    Remove chicken from oil and drain on a paper towel.
    For each serving, plate a serving of sticky white rice.
    Top rice with sliced lettuce; use fresh, crisp greens.
    Combine peanut sauce ingredients and drizzle sauce over the lettuce.
    Slice one of the whole fried chicken cutlets into ½ inch cuts and top over lettuce.
    Add more peanut sauce.
    Top dish with crushed peanuts and sliced green onion tops.

    chinese chicken
    Top Chinese chicken cutlet with a tangy peanut sauce, crushed peanuts, and green onion.

    And that’s it!
    Give this Chinese-style fried chicken cutlets dish a try and let me know what you think, and bon appétit!

    And for another Asian inspired chicken dish, check out this General Tso’s Chicken Recipe.
    general tso chicken

    Thanks for checking out the video and recipe. If you like it, please click and share with your friends! I appreciate it!
    –Chef Buck

    Share and Enjoy !







    Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

    cauliflower pizza crust

    You can make the best cauliflower pizza crust recipe that will not fall apart after baking. Slice it, hold it, eat it–it keeps its shape–and it actually tastes like pizza! This cauliflower crust pizza is gluten free, healthier than bread dough, and definitely worth trying.  And this recipe freezes well too so why not make 2 crusts?

    All You Need To Make a Cauliflower Crust Pizza

    2 cups of grated CAULIFLOWER
    1 cup of freshly grated PARMESAN CHEESE
    1 EGG beaten
    PARCHMENT PAPER to line your baking sheet
    PIZZA SAUCE, your choice   [see below for an easy, delicious tomato-based pizza sauce recipe]
    PIZZA TOPPINGS, your choice

    gluten free pizza crust
    The best and easiest cauliflower crust pizza recipe. This cauliflower crust is delicious, holds its shape, and will not fall apart.

    How To Cook A Cauliflower Crust Pizza Recipe

    Cut And Dry Out The Fresh Cauliflower:

    • Grate fresh cauliflower florets into granules resembling “poprocks”
    • Heat the grated cauliflower in a skillet.  Don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat. It won’t dry completely, but the dryer, the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
    • Remove skillet from burner and set aside to allow cauliflower to slightly cool.

    Prepare and Cook the Naked Crust:

    • In a bowl, beat 1 egg.
    • Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
    • Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
    • Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
    • Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
    • Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
    • Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.

    Add Your Favorite Pizza Toppings and Finish Cooking:

    • Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
    • Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
    • Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.

    And that’s it!  Eat and enjoy. Check here for current prices for a pizza pan on Amazon.

    A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

    cauliflower pizza crust
    Cauliflower pizza crust after cooking about 20 mins. in a 400 F oven. Crust should be cooked firm with a nice, golden color.

    Tips For Making A Cauliflower Pizza Crust That Will Not Fall Apart

    • Use fresh cauliflower, and only use the florets.
    • Don’t allow overly large pieces of cauliflower into the “dough” — keep the vegetable pieces reasonably uniform.
    • The dryer the cauliflower pieces the better, but don’t be obsessed!
    • Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
    • Don’t make the crust too thick, around ¼” is ideal.
    • Make the crust a uniform size all the way to the edges so that it will cook evenly.
    • Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
    • Spread your pizza sauce almost to the outer edges of the crust; your pie will look better. The cauliflower pizza crust is a healthier choice, but it is not the prettiest pizza crust.
    best cauliflower pizza crust
    This cauliflower crust is healthier than a bread dough, with more nutrition and less empty calories.

    Is A Cauliflower Pizza Crust Healthy ? …well

    • It provides more nutrition.
    • It adds less empty calories.
    • It’s gluten-free.
    • And it works. It’s a great alternative to a bready pizza crust that will satisfy your pizza needs.
    pizza sauce recipe
    Any pizza sauce will work with a cauliflower crust pizza, so use your favorite, but homemade is always best!

    How to Make an easy Homemade Pizza Sauce

    A good pizza needs a good sauce. It’s easy to make a simple pizza sauce at home that will suit your tastes exactly.

    The key to a great homemade pizza sauce is making it at least a day in advance. Keep a jar of sauce in your fridge. You can use it on pizzas, but also on sandwiches, as a dip, or part of a marinara sauce for any Italian inspired dish.

    You’ll need:
    1 15oz can of TOMATO SAUCE
    dried THYME dried OREGANO
    dried BASIL
    GARLIC POWDER or fresh chopped GARLIC
    SALT and PEPPER
    and for a little kick, add a little fresh or dried HOT PEPPER

    Add the seasonings to taste. If you’re just getting started cooking at home, here are current prices for Spice Starter Sets on Amazon.

    Are There Other Ways To Use A Cauliflower Pizza Crust?

    For a tasty twist on this pizza crust variation, try using it as a Cauliflower Crust Burrito. Seriously, a burrito has tons of flavor, so it’s a great way to use this kind of recipe.

    cauliflower pizza crust recipe
    This is a nice variation on a burrito recipe and a great way to use a cauliflower crust.

    Thanks For Checking out our Recipes

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

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    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.

    If you have some sausage or ham on hand, chop and toss a little into the soup.
    Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
    After simmering, remove the bay leaf.
    Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.

    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 that even the meat lovers in your family will enjoy.

    vegetarian chili
    pot o’ meatless chili for good times

    Thanks for Watching our Videos!

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

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

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

    Share and Enjoy !

    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 Directions:

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

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

    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. Check here for current prices on a Pyrex Baking Dish on Amazon.

    Step 4:
    Line the bottom of the dish with freshly shredded cheese. I like gruyere and monterey jack the best, but use your favorite cheese.

    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 the egg bake 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 Complete Huevos Rancheros from Scratch Recipe.

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

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

    Share and Enjoy !







    Popcorn : How To Cook Popcorn On The Stove Top

    how to cook popcorn on the stove

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

    How to Cook Popcorn on the Stove top:

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

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

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

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

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

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

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

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

    and that’s it!

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

    Fun Facts:

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

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

    energy snack
    power snack in a yummy treat!

    Share and Enjoy !







    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

    Share and Enjoy !







    Coleslaw Recipe a Classic Southern Dish

    crunchy slaw

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

    Coleslaw Recipe Ingredients:

    1 sm. CABBAGE (shredded)
    3 med. CARROTS (shredded)
    ¼ cup ONION (minced…or chopped if using green onion)
    1 cup MAYONNAISE
    1-2 Tbsp fancy MUSTARD
    2-3 Tbsp LEMON JUICE (or vinegar)
    LEMON ZEST (if using fresh lemon, why not!)
    1 Tbsp CELERY SEED check current celery seed price on Amazon
    1 tsp SALT (or to taste, man)
    1 tsp BLACK PEPPER

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

    Coleslaw Recipe Directions:

    Shred the cabbage and carrot and combine in a large bowl.  Sometimes, for a more rustic coleslaw, I’ll chop the cabbage with a knife for chunkier pieces, like in this slaw video, but that’s a different kinda dish, and not what I think of when I want a basic coleslaw to pair with traditional southern-style dishes.
    Add onion to the bowl. I’m using about 3 chopped green onions, but use any kinda onion you like.
    For the dressing, combine the rest of the ingredients in a smaller bowl and mix until smooth and creamy.

    crunchy slaw
    classic coleslaw recipe

    I like using fresh lemon juice and zest, but use vinegar if you prefer; I like a mild rice vinegar with coleslaw.
    My measurements for salt and pepper are only suggestions, so definitely adjust to taste.
    And don’t use plain-Jane yellow mustard, spring for a fancy dijon or grey poupon!
    Combine the dressing with the cabbage, carrot, and onion and toss well.
    And that’s it.
    Coleslaw is a must-have for fried catfish or chicken. Gotta have it with ribs! And coleslaw makes an excellent sandwich topping, too; add to hamburgers, sloppyjoes, or any kind of BBQ sandwich.

    For an Asian twist on slaw. try this Crunchy Ramen Noodle Slaw Recipe.

    crunchy slaw
    Crunchy coleslaw or noodle salad? What sounds tastier?

    Have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run.
    Check out current prices for Complete Kitchenware Sets on Amazon. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    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

    Share and Enjoy !







    Israeli Couscous Recipe for Pasta Salad

    pasta salad

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

    Israeli Couscous Pasta Salad Ingredients

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

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

    Israeli Couscous Recipe

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

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

    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 Southwestern-Style Quinoa Salad Recipe.

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

    Thanks for Watching our Couscous Recipe Video!

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

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

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

    Share and Enjoy !

    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

    Share and Enjoy !







    Cream Cheese Frosting Recipe for Cakes…and cupcakes

    cream cheese frosting recipe

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

    Cream Cheese Frosting Recipe Ingredients:

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

    cream cheese frosting recipe
    Make this tasty frosting super quick!

    Cream Cheese Frosting Recipe Directions:

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

    cream cheese frosting recipe
    Add milk to thin, or more powdered sugar to thicken the frosting.

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

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

    baked pears
    click the pic for more desserts!

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

    Share and Enjoy !







    French Toast with Cream Cheese Filling

    french toast

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

    French Toast Ingredients:

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

    french toast
    Stale bread makes the best french toast! –slice ahead of time!

    French Toast Directions:

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

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

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

    french toast
    Creamy cheese filled French Toast

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

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

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

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

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

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

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

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

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

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

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

    Thanks for Watching our French Toast Recipe Video!

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

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    Baked Pears Recipe … An Easy Dessert Idea!

    baked pears

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

    What you need for Baked Pears

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

    baked pears
    Use firm pears for baking, ideally and anjou or bosc pear.

    How to make this Baked Pears Recipe

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

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

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

    baked pears
    Baked pears with Cream Sauce!

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

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

    Thanks for Watching our Baked Pear Recipe!

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

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

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

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    Beet Greens Great over Quinoa or Rice

    beet greens recipe

    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

    How to cook Beet Greens

    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. Check prices for a new skillet on Amazon.
    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. Check current prices for quinoa on Amazon.

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

    For another great greens dish, try this Creamed Kale Recipe.

    kale
    A lot of kale isn’t always a lot, kale contains a high water content and will cook down quite bit.

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

    We appreciate you watching our recipe videos!

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

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    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. (Check current prices for quinoa on Amazon.)

    If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.

    Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.

    This recipe makes an awesome side, but it also works well as an entree. Give this quinoa and beet recipe a try and let me know what you think, and bon appétit!

    For another recipe featuring beets, Check out this Fresh Beet Greens Recipe.

    beet greens recipe
    Buy beet roots with the greens for two great ingredients.

    Thanks For Watching Our Recipe Videos!

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

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

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

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    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, check current curry prices online)

    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. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
    • Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
    • Cook 5-7 minutes and then turn gently when the patties are golden brown.
    • Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

    I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
    It’s a nice break from hamburgers, and just as tasty.
    Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

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

    And for another alternative take on a burger dish, try one of my favorite vegetarian burger ideas, A Super Eggplant Burger Recipe.

    veggie burger recipe
    Best veggie burger? Looks like it.

    Thanks For Checking out our Recipes

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

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

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

    Share and Enjoy !

    Biscuit Recipe – Best Southern Biscuits

    It’s easy to make friends with this easy, awesome tasting biscuit recipe. You biscuits in all manner of meals. Serve them alone as a breakfast side, pile them up into the perfect breakfast sandwich, ladle them with gravy for a wholesome entree, or top them with whipped cream and strawberries for a decadent dessert!

    Buttermilk Biscuit Recipe Ingredients

    4 cups ALL PURPOSE FLOUR
    1 Tbsp BAKING POWDER
    1 tsp BAKING SODA
    1 tsp SALT
    1 Tbsp SUGAR
    1 cup BUTTER (diced, chilled)
    1½ cups BUTTERMILK (chilled)
    (plus buttermilk for brushing biscuit tops)

    Buttermilk Biscuit Recipe Directions

    In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Check here for current prices for a pastry cutter on Amazon.

    Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.

    Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.

    On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or “handle” the dough too much.

    Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.

    Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter–this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.

    Give these biscuit recipes a try and let me know what you think, and for another breakfast bread dish, try this Egg Bread Recipe.

    egg bread
    Fancy baked eggs to impress friends and family

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    Whipped Cream -how to make dessert topping

    whipped cream

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

    Homemade Whipped Cream Recipe Ingredients:

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

    whipped cream
    Heavy Whipping Cream

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

    whipped cream
    Strawberry Shortcake knock-off using leftover biscuits

    Strawberry Biscuit Dessert Directions:

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

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

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

    Buttermilk Biscuit Recipe
    Easy Buttermilk Biscuit Recipe

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    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

    Share and Enjoy !







    Bok Choy Recipe for 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

    How to make Bok Choy Soup

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

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

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

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

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

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

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

    Chinese Eggplant Recipe with Sweet Sauce
    Chinese Eggplant Recipe with Sweet Sauce

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

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    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

    Share and Enjoy !







    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

    How to make a Boiled Peanut Recipe

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

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

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

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

    If you’re just getting into home cooking and don’t have a lot of seasoning choices, you can check out current pricing for a Complete Starter Spice Set on Amazon.

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

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

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

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

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

    country fried steak
    Cube steak is a hammered and tenderized cut of round or top sirloin steak

    Share and Enjoy !







    Buttermilk Biscuit Recipe with Country Gravy

    Easy Homemade Buttermilk Biscuits Recipe

    Buttermilk biscuit and gravy are pretty easy to make at home, and biscuits are great for any meal–not just for breakfast. I’m using mushrooms for this gravy recipe, but sausage can easily be substituted if you’re in a meaty mood.

    What you need to make Biscuits

    4 cups ALL PURPOSE FLOUR
    1 Tbsp BAKING POWDER
    1 tsp BAKING SODA
    1 tsp SALT
    1 Tbsp SUGAR
    1 cup BUTTER (diced, chilled)
    1½ cups BUTTERMILK (chilled)
    (plus buttermilk for brushing biscuit tops)

    Buttermilk Biscuit Recipe
    Easy Buttermilk Biscuit Recipe

    How to make a Buttermilk Biscuit

    In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well.

    Add diced butter. For best results use chilled butter –keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there’s no reason to be militant about it…nice chunks of butter are nice.

    Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it–cold butter and buttermilk are best for this recipe.

    Pour the buttermilk into the bowl, and use a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour…add a drop more buttermilk if needed, but do so sparingly–you don’t want the flour to be “wet”.

    On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness.

    Do not knead or “handle” the dough too much!

    Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my buttermilk biscuit about 2″-3″ across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can.

    Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits–again trying to handle the dough as little as possible.

    Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Check Parchment Paper prices on Amazon

    Lightly brush the tops of the biscuits with buttermilk or melted butter–this helps them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.

    Easy Homemade Buttermilk Biscuits Recipe
    Homemade Buttermilk Biscuits

    Mushroom Gravy Recipe Ingredients

    oil/butter for sauteeing onion/mushrooms
    ½ cup chopped ONION
    8 oz sliced MUSHROOMS
    ½ cup BUTTER
    ½ cup ALL-PURPOSE FLOUR
    2 cups MILK
    about 2-3 tsp SALT (or to taste)
    1 tsp BLACK PEPPER (or to taste)
    ½ tsp ground SAGE
    2 tsp WORCESTERSHIRE SAUCE
    1 tsp HOT SAUCE
    1 tsp dried THYME
    ….experiment with whatever seasonings you like

    Mushroom Gravy Recipe Directions

    Heat 1-2 Tbsp oil in a skillet on medium high heat. Add onions and saute for 2 minutes. Add mushrooms and continue sauteeing until browned. Stir in a little salt and pepper. Remove onions and mushrooms from skillet and set aside for later.

    Return skillet to the heat and add ½ cup butter and melt. Once melted, add in a little of the ½ cup flour. Stir until smooth, and then continue to slowly add and stir the flour into the butter until the entire ½ cup of butter and ½ cup of flour have been incorporated –this is a roux, a traditional thickener for sauces.

    Continue stirring the roux and slowly add milk over several minutes until the the gravy is smooth and creamy. I use almond milk in this recipe, but most any kind of milk will work. Return the mushrooms and onion to the mix and continue stirring with the burner still on med to med-high heat.

    Biscuits with Gravy
    Biscuits with Mushroom Gravy

    Add sage, thyme, worcestershire sauce, salt, pepper, and hot sauce –or anything else you’d like to try. Add more milk as needed to achieve the desired consistency. And that’s it.

    If the gravy sits around for a bit, just heat and stir in more milk–you can do this the next day, too, if you have gravy leftover.

    This gravy is great over a buttermilk biscuit, but it can also be used for many entrees.

    This gravy is great on country fried steak or meatloaf. If you’d rather have sausage gravy than mushroom gravy, then make it exactly the same way, but substitute sausage for mushrooms, and be sure to thoroughly drain the grease from the cooked sausage before adding it back into the skillet.

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

    And for another awesome breakfast dish, try this fancy-pants Omelet Recipe.

    omelet recipe
    Lamb and Cream Cheese Omelet

    Thanks for Watching our Biscuit Recipe Video!

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

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

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    Share and Enjoy !

    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.  These power balls are like a mini desert, but full of semi-healthy stuff that will put a little pep in your step.  And you get the extra energy without the drastic 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.  However, my processor is pretty small, so I just use it for chopping up the cashews and dates.  I do the rest of the mixing in another bowl.

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

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

    Keep Checking Back For New Recipe Ideas:

    So, 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

    Share and Enjoy !

    Homemade Guacamole Classic Recipe

    easy guacamole recipe

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

    Classic Guacamole Recipe Ingredients

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

    How to make Homemade Guacamole

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

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

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

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

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

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

    easy guacamole recipe
    guacamole recipe

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

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

    cauliflower pizza crust recipe
    click pic for video recipe

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

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

    Share and Enjoy !







    How to make a Fancy 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. Check here for current pricing for a non-stick skillet on Amazon. 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.

    How to make an omelette
    omelet recipe

    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 eye-popping breakfast dish, try this Fancy-Pants Baked Eggs Recipe.

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

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

    Share and Enjoy !







    Best Burrito Recipe – Family Style

    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!

    Baked burrito recipe
    Family-Style Baked Burritos

    How to Make A Family-Style Burrito Recipe

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

    We like to use 3 large peppers, get whatever kind you like–we usually use two poblano and one green bell pepper for a mix of flavors. Slice the peppers in half lengthwise and remove the ribs and seeds. Place the peppers cut side down on a greased pan and bake uncovered in the oven at 400 degrees F for 30 minutes. As the peppers roast, they will darken and begin to bubble.

    After half an hour, remove the peppers from the oven and cover the pan while the peppers are still hot. Let the peppers steam in their own heat for 10-15 minutes–this will loosen the skin and make it easy to peel away. Once the skin is removed you’ll have roasted peppers! They’re a tasty ingredient for many dishes; since we’re using all three peppers for the burrito filling, dice them all and set aside.

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

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

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

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

    Cheesy baked burritos
    Awesome Burrito Recipe

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

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

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

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

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

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

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

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

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

    nachos supreme
    World’s Best Nachos Recipe

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

    Share and Enjoy !







    Pancake Recipe for Fancy-Pants Pancakes

    pancakes!

    Pancakes are easily made from scratch and can be transformed into a fancy pancake recipe by adding a few favorite fillings. Some of my favorite combos are cranberry / walnut, chocolate chip / pecan, and banana / walnut. Nuts are always a great addition – they make a great bite!

    Pancake Recipe Ingredients

    (makes 5 good-size cakes or 8-10 sissy cakes):
    1 EGG
    3 Tbsp BUTTER
    1¼ cup MILK
    1½ cups ALL PURPOSE FLOUR
    3½ tsp BAKING POWDER
    1 Tbsp SUGAR
    1 tsp SALT
    CRANBERRIES
    CHOCOLATE CHIPS
    WALNUTS
    PECANS

    pancake recipe
    Fancy Pancakes are yummier than regular pancakes, and better looking, too.

    How to Make Pancakes

    In a bowl, combine melted butter, milk, and egg. Stir until well blended. In another bowl, combine and mix flour, baking powder, sugar, and salt. Add the dry ingredients to the wet, or the wet ingredients to the dry (who cares? it’s no big deal either way), and stir until smoothish…if there are a few lumps, it doesn’t matter.

    Heat a lightly oiled skillet or griddle on medium to medium high heat. Pour or ladle batter onto the skillet. Try not to make the first pancake too big, since often the first cake is the least pretty–although it wil still taste pretty good. Add pancake toppings into the batter–as much or as little as you like–a lot of folks use blueberries, but I prefer cranberries, chocolate chips, or bananas with nuts. Nuts are a great addition to a pancake–makes for a much better bite.

    It will only take a minute or two for the pancake to be ready to flip. Once air begins bubbling and opening tiny holes into the top of your cake, flip. It will only take half as much time for the other side to cook. Just peek under the cake and remove it when you’re happy. Serve with syrup and butter…and bacon is always a good idea, too.

    Give this fancy-pants pancake recipe a try and let me know what you think, and bon appétit!

    And if you enjoy this fancy pancake recipe, then try this fancy-pants Salmon and Poached Eggs Recipe.
    poached egg salmon spinach
    Thanks for checking out the video and recipe. If you liked it, why not share it? All the cool kids are!
    Thanks.
    –Chef Buck

    Share and Enjoy !







    Edamame Brown Rice Recipe –A Great Vegetarian Dish

    edamame

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


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

    edamame
    Frozen Mukimame (shelled edamame)

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

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

    Thanks For Watching Our Recipe Videos!

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

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

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

    Share and Enjoy !

    Home Fried Potatoes Crispy Breakfast Recipe

    home fried potatoes recipe

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

    Home Fried Potatoes Recipe Ingredients

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

    How to Make Home Fried Potatoes

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

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

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

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

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

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

    Thanks for watching our recipe videos!

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

    Share and Enjoy !

    Spinach Salad Recipe with Pear and Cheese

    Best Spinach Salad

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

    What You need for the Best Spinach Salad

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

    Best Spinach Salad
    Best Spinach Salad

    How to Make a Pear Spinach Salad

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

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

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

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

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

    kale beet salad

    Thanks for Checking Out Our Spinach Salad

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

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

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

    Share and Enjoy !

    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. If you like the dishes I used in the video, you can check out current prices for au gratin baking dishes on Amazon.
    • Add a layer of cheese to bottom of the if you like, but this is optional.
    • Spoon and spread the spinach and tomato mixture into the bottom of the dish.
    • Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
    • Carefully crack eggs and top the dish with them.
    • Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
    • Bake 15-20 minutes, or until the eggs are set and cooked as desired.
    • When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.

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

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

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

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

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    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

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    Pickled Daikon and Carrot Relish –Vietnamese Style

    Vietnamese Pickled Daikon and Carrot Relish

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

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

    pickled daikon
    Pickled daikon and carrot is a tasty and versatile relish to have in the fridge–awesome on sandwiches and salads.

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

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

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    Stamppot Boerenkool Dutch Meat and Potatoes

    kale and potato hash

    This kale hash recipe is a hearty and healthy way to get a tasty kale dish on the table for dinner. It’s based on a Dutch dish called Stamppot Boerenkool.

    Kale Hash Ingredients

    1½ bunches KALE
    3 lbs POTATOES
    1 lb SMOKED SAUSAGE (sliced)
    1 bunch GREEN ONIONS (chopped)
    2-3 cloves GARLIC (finely chopped)
    2 Tbsp BUTTER
    ½ cup MILK
    1 tsp CELERY SEEDS
    1 BAY LEAF
    SALT and PEPPER to taste

    How to make Stamppot Boerenkool

    Clean your potatoes and get them cooking. I like to use red potatoes since it’s a nice contrast with the kale, and the skin is thin and tasty (but if you’re not a fan of potato skin, you can peel them). In a large pot, cover the potatoes with cool tap water (about an inch over the potatoes).

    stamppot boerenkool
    Use lots of kale! –And red potatoes work great for this dish.

    Add salt and a bay leaf and bring potatoes to a boil until they are cooked through–cooking time will vary depending on the size of the potatoes–the potatoes I used in the video took approx. 25 minutes to cook; potatoes are cooked through once you can pierce them easily with a fork and the
    potato slides off. While the potatoes cook, wash and cut the kale. Remove the kale stems and cut or tear the leaves into bite-size pieces. For three pounds of potatoes, use 1 to 2 bunches of kale, the kale will cook down quite a bit, so don’t be shy with it–ideally, you want an even kale/potato ratio.

    Heat a large skillet on med. high heat and add the sausage (or for a vegetarian dish–just leave the sausage out…isn’t that genius?) . Saute for a a few minutes until the sausage begins to color. Add finely chopped garlic and chopped green onion bottoms. Mix with sausage and continue cooking 2 minutes. Add kale to the skillet. This will be a lot of kale, so don’t bother mixing the kale in at this point–just add ½ cup water and cover and allow the kale greens to wilt for 2 minutes.

    kale and potato hash
    Kale Hash Recipe (boerenkool)

    Once the kale has began reducing and softening, add salt to taste and then mix with sausage, garlic, and onion. Add a little more water if needed, but be conservative, as the kale will continue to release water of it’s own. Cover and continue steaming 3-5 minutes, or until it is cooked to your taste.

    When the potatoes are cooked through, drain off the hot water (reserve a small amount). Remove the bay leaf and mash the potatoes. Add butter, celery seeds, milk (optional–you can use the reserved hot potato water instead, or a mixture of the two), and add salt and black pepper to taste.

    Mash the potatoes as smooth or chunky as desired and then add the kale/sausage mix. Add the green onion tops. Combine well…and that’s it, dinner is ready! We serve stamppot boerenkool with a side of mustard and it is fantastico!

    Try new dishes! Get a bunch of spices, pots and pans, and begin experimenting with different recipes. Home cooking is a healthy hobby that will save you tons of money in the long run.
    Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

    For a classic meat and potato dish, try this Hearty Beef Stew Recipe.

    beef stew recipe

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

    Share and Enjoy !







    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.

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

    Prepare fresh foods at home and have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

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

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

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

    Share and Enjoy !







    Cook Chinese Eggplant Recipe with General Tso’s Sauce

    Chinese Eggplant Recipe with Sweet Sauce

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

    ingredients to cook Chinese Eggplant Recipe

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

    cook Chinese Eggplant
    Chinese Eggplant with Cashew Nuts and Sweet Sauce

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

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

    general tso chicken
    click pic for recipe

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

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    Chorizo Recipe — Cazuela de Chorizo!

    Chorizo Sausage recipe

    This spicy chorizo sausage recipe is a Spanish inspired meat and potato stew that is super-flavorful and delicious–and hearty, too.

    What you need for this Chorizo Sausage Recipe

    1 lb CHORIZO LINKS
    3-4 Tbsp OLIVE OIL
    1 lg ONION (chopped well)
    4-5 cloves GARLIC (thinly sliced)
    3 ROMA TOMATOES (diced)
    3 lg POTATOES (cut into approx 1″ pieces)
    14 oz can BROTH (add water as needed)
    1 BAY LEAF
    1 tsp SMOKED PAPRIKA
    1 Tbsp CHILI POWDER
    ¼ tsp CAYENNE PEPPER
    ½ tsp ground THYME
    SALT and PEPPER to taste

    Chorizo Sausage recipe
    Fresh Chorizo Sausage Links

    How to make Cazuela de Chorizo

    • Heat olive oil on medium high heat in a deep skillet or wide-bottom pot.
    • Add onion and garlic and saute.
    • As the onion begins to soften, add bay leaf, salt, chili powder, cayene pepper, and paprika.
    • Stir well and continue sauteing ingredients for 4-5 minutes.
    • Add chorizo sausage–use UNCOOKED chorizo links; slice the links in the casing, about ½ inch wide pieces.
    • Cook the sausage with the onions for 5 minutes and then add tomato (3 diced roma tomatoes or 14oz can diced tomatoes).
    • Mix tomato with onion and then add potato. I like to leave the skin on the potato mainly because it tastes GOOD. And then you don’t have to peel the potatoes either, which is good, too. The potato should be cut up into good sizes, about 1″ pieces, so that you’ll have some good chunks of potato after the dish stews.
    • Cover the skillet and bring the dish up to a bubble.
    • Reduce the heat to a simmer and add dried thyme.
    • Cover, and let simmer for about 30 minutes or until the potatoes are cooked through–stirring occasionally as needed.

    Give it a taste and add a little more salt and seasoning as desired. Garnish this chorizo recipe with fresh chopped parsley, cilantro, or green onion…and enjoy!

    Chorizo Sausage recipe
    Spicy Chorizo Sausage Stew

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

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

    vegetarian chili
    pot o’ meatless chili for good times

    Thanks for Watching our Chorizo Sausage Recipe Video!

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

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

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

    Share and Enjoy !

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

    creamy shrimp curry

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

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

    shrimp curry recipe
    Creamy Shrimp Curry Recipe

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

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

    Share and Enjoy !







    Artichoke Heart Recipe for Creamy Caper Pasta

    canned artichoke hearts

    This canned artichoke heart recipe is quick and tasty and easily prepared. And if you use quick-cook Chinese flat noodles, from start to finish–including prep time–this dish only takes about 10 minutes to make.

    Ingredients for Artichoke Heart Recipe

    14 oz can quartered ARTICHOKE HEARTS
    ¼ cup BUTTER
    ¼ cup OLIVE OIL
    1 lg ONION (chopped)
    5 cloves GARLIC (finely chopped)
    2-3 Tbsp CAPERS
    8 oz PASTA
    2-3 Tbsp LEMON JUICE (optional)
    SALT and PEPPER to taste

    How to make Artichoke Heart Pasta

    In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften (for a spicier dish, add a minced chili pepper in with the onion).

    Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I’ll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet.

    Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it’s easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet.

    Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme–or just add a few more capers. Serve with Parmesan cheese if desired. It’s a quick, easy artichoke heart recipe and a great use of canned artichoke hearts. Check on current prices for Canned Artichokes on Amazon.

    Give the recipe a try and let me know what you think, and bon appetit!

    artichoke hearts
    canned artichoke hearts

    For another super creamy and delicious pasta dish, Try this Decadent Pasta Carbonara Recipe.

    spaghetti carbonara

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

    Share and Enjoy !







    Thai Beef Salad Recipe Quick and Easy

    thai beef salad

    Thai Beef Salad is an easy recipe to prepare with lots of room for nuance, i.e., using whatever the hell you have in the fridge. I like to use sirloin steak since it’s a good piece of meat that doesn’t cost an arm and a leg and you can generally buy a nice cut that makes for good slicing. Season your steak up well, don’t overcook it, and let it rest well before slicing–these 3 steps are key for a great steak salad.

    Ingredients for Thai Beef Salad

    ¾ lb SIRLOIN STEAK
    1 Tbsp OLIVE OIL
    2-3 cups SALAD GREENS (don’t use so much green that the steak is lost!)
    3 GREEN ONIONS (chopped)
    ½ CUCUMBER (matchstick cuts are nice)
    ½ CARROT (thin cut–cut into strings is nice, dude)
    1 Tbsp CHILI PASTE (more or less, depending on desire for heat)
    1 tsp LEMON GRASS (minced) (sub extra ginger if lemon grass is not used)
    1 tsp GINGER (minced)
    1 LIME JUICE
    ½ cup CILANTRO (chopped) …thai basil and mint leaves are nice, too.
    1 tsp CHILI POWDER
    SALT and PEPPER to taste

    How to Make a Thai Beef Salad

    I’ve never bought lemon grass online, but it’s apparently a thing. Look here if you want to check current prices for fresh lemon grass on Amazon.

    First, mix up your dressing. Lemon grass is a key component in many Thai dishes and makes a nice addition to this steak salad. Cut off the upper leaves of the stalk and the very bottom,leaving about 5-6 inches. This is generally the only part of the lemon grass used in recipes and is sometimes sold already cut into these sections in grocery stores. The outer part of the stalk is often very tough, so cut away the outer layers to reveal the softer core.

    Mince about an inch of the lemon grass core and add it into a bowl. Add finely chopped ginger, chili paste, lime juice, salt, and mix ingredients well. Set dressing aside and season sirloin steak.

    Season both sides of the steak well–I like salt, pepper, and chili powder–but use whatever seasonings you desire (and season it well!).

    Heat oil in a skillet and cook the steak quickly on high heat, turning once and sealing the juices inside. Do not overcook the steak or puncture it with a knife or fork. Set the steak aside to rest at least 10-15 minutes, this will keep the juices from running when the steak is sliced.

    While the steak rests, preare the salad. Use whatever greens you desire, but don’t use so much salad that the steak becomes just another component–allow the steak to be the star of the dish.
    Tear salad greens into a bowl and add thinly cut carrots, cucumber matchsticks, chopped green onions, and chopped cilantro (also try fresh chopped basil and mint). Add salad dressing and toss.

    Cutting against the grain of the meat, slice steak into thin strips and add to the salad. Add any juices from the steak and toss salad.
    Garnish with toasted sesame seeds. Enjoy!

    thai beef salad
    thai beef salad recipe

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

    For another great healthy meal, try this Vietnamese Bánh Mì Style Quinoa Salad Recipe.

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

    Thanks for taking a peek at the video and recipes. If you like it, click a button or two below and share with your friends! I appreciate it!
    –Chef Buck

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    Spicy Crispy Chickpea Recipe -great salad topping!

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

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

    chickpea recipe

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

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

    Share and Enjoy !







    Tilapia Recipe –Easy Baked Panko-Crusted Fish

    This easy, baked tilapia recipe will make even those big boring bags of tilapia fillets taste great –or any other less than stellar fillet of fish. Tilapia is not an exciting fish, but it’s often a pretty good buy relative to everything else in the seafood department. This recipe will turn tilapia–or any bargain fillet–into a super tasty, super moist side of aquatic splendor (too much?). Breading and frying always helps tilapia, but breading and baking will do the same, and it’s a lot less messy and a lot more moist–and healthier, too.

    Tilapia Recipe Ingredients

    2 FISH FILLETS (about 8oz each)
    ½ ONION (sliced or chopped)
    ½ cup PANKO BREADCRUMBS
    ½ tsp GARLIC POWDER
    SALT and PEPPER to taste
    2 Tbsp fresh DILL (or 2 tsp dried dill)
    ¼ cup MAYONNAISE
    1 tsp DIJON MUSTARD
    1 clove GARLIC (minced)
    1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness)

    How to Bake Tilapia

    Preheat oven to 450 degrees F.
    In a small cup, combine panko crumbs (or any breadcrumbs–panko just happens to be best, I think) with garlic powder, salt, pepper and 1/2 of the dill and mix.
    In a separate bowl, combine the remaining dill, mayonnaise, Dijon mustard (not yellow mustard!) and lemon juice and stir until smooth.
    Rinse and pat the fish fillets dry with paper towels. Spray a baking pan with cooking spray. Lay onion slices in pan and place fillets over
    onions. Evenly brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise.
    Place pan in oven and bake about 15 minutes until the crumb topping has turned a nice, golden brown. Serve with rice and veggies.
    Give this tilapia recipe a try and let me know what you think, and bon appetit!

    For another tasty fish dish, try this Crispy Skin Salmon Recipe.

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

    Have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

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

    Share and Enjoy !







    Edamame Recipe –Roasted Snack and Salad Topping

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

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

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

    Roasted edamame makes a great salad topping.
    Roasted edamame makes a great salad topping.

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

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

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

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

    chickpea snack recipe
    chickpea snack recipe

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

    avocado kale w/ chickpeas
    raw avocado kale salad

    Share and Enjoy !







    Asparagus Recipe — Tangy Lemon Ginger Asparagus

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

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

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

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

    Share and Enjoy !







    Chinese Eggplant Recipe – healthy, low-fat dish

    chinese eggplant

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

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

    What you need for this Chinese Eggplant Recipe

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

    How to cook Chinese Eggplant

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

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

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

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

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

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

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

    chicken teriyaki recipe
    teriyaki chicken recipe

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

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    Daikon Salad Recipe (mild, white radish)

    daikon salad

    This daikon salad recipe is crisp with loads natural flavors. Daikon radish has a mild flavor and adds great texture and crunch to a salad.

    Daikon Salad Recipe Ingredients:
    1 DAIKON RADISH (matchstick cuts, about 2 cups)
    1 large CARROT (shredded)
    3 salad CUCUMBERS (sliced)
    1/2 SMALL CABBAGE (chopped)
    1/2 cup rice wine VINEGAR
    1/2 cup WATER
    2-3 Tbsp SUGAR
    3 GREEN ONIONS (chopped)
    1 inch GINGER (finely chopped)
    1/4 cup CILANTRO (chopped)
    1 hot PEPPER (jalapeno, diced)
    1/2 cup SLICED ALMONDS (toasted)
    1 package RAMEN NOODLES (toasted)
    SALT and PEPPER, to taste

    Chop vegetables and place in 1 gallon size ziplock (except cilantro). Mix water, vinegar, sugar, and salt and pour over chopped veggies in ziplock. Seal and shake and then place in fridge, occasionally turning. On a baking sheet, spread out almond slices and broken ramen. Bake at 350 degrees F until toasted–watch carefully to avoid burning. Remove from oven and allow to cool. Remove ziplock from fridge and place vegetables in bowl. Toss with toasted nuts, ramen, and cilantro.

    For another awesome Asian-inspired salad, try this Thai Beef Salad Recipe.

    thai beef salad
    thai beef salad recipe

    Share and Enjoy !







    Best Stuffed Squash Recipe –looks fancy, tastes great!

    squash recipe

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

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

    Stuffed Squash Recipe Ingredients:

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

    squash recipe
    A squash recipe to impress!.

    How to Make Stuffed Squash:

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

    Also, try this TERRIFIC SPAGHETTI SQUASH RECIPE!
    stuffed squash recipe

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

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    Cha Lua — Let’s Try Vietnamese Ham

    cha lua vietnamese ham

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

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

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

    Take a look at a traditional Bánh Mì Sandwich.
    bahn mi

    Share and Enjoy !







    Vegetarian Chili Recipe EVERYONE Will Love

    vegetarian chili

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

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

    What You Need For This Vegetarian Chili Recipe

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

    Vegetarian Chili Recipe
    Don’t let the word “vegetarian” keep you from trying this recipe!

    How To Make Vegetarian Chili

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

    For more vegetarian comfort food, try this Gluten-Free Tofu Lasagna.
    gluten free tofu lasagna

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

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    Baked Jalapeno Poppers for Party People

    jalapeno poppers

    Baked jalapeno poppers are quick and cheesy and absolutely delicious. Check out this poppers recipe to see how easy it is to bake picture perfect stuffed jalapenos.

    Thanks for watching, give it a go, and let me know what you think.

    Ingredients for Baked Jalapeno Poppers

    6 large JALAPENO peppers
    8oz CREAM CHEESE
    1 cup shredded CHEESE
    4-5 cloves GARLIC (finely chopped)
    about 1/4 cup CILANTRO (chopped)
    1 tsp smoked PAPRIKA
    1 tsp ONION POWDER
    SALT and PEPPER, to taste
    (dill, cumin, cayenne, and cajun mix
    go well in poppers–experiment
    with your favorite seasonings)

    jalapenos for poppers
    sliced jalapenos for poppers

    How to Make Baked Jalapeno Poppers

    • Set cream cheese out from fridge for at least 1/2 hour to allow time to soften.
    • Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a “wall” that will hold the cheese as it bakes.
    • With a spoon, scoop out the seeds and ribs; your jalapeno should look like a little rowboat (without oars or life jacket).
    • In a bowl, thoroughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
    • Spoon cheese mixture into pepper boats. Fill each pepper entirely, but do not overfill–just to the top of each pepper–mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
    • In a skillet, on medium heat, melt 2-3 Tbsp butter.
    • Add garlic and stir 1 minute.
    • Turn off heat and add bread crumbs.
    • Stir until butter is absorbed and garlic is mixed well with bread crumbs. Or, if you don’t want to fool with garlic cloves–just substitute garlic powder.
    • Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
    • Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
    • When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.

    After that, you can do whatever your heart desires.
    Give this baked jalapeno poppers recipe a try and let me know what you think, and bon appetit!
    baked jalapeno poppers

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

    If you liked these baked jalapeno poppers, then try a healthier Baked Chicken Tender Recipe. It’s less mess and a great appetizer or main meal.

    chicken tenders

     

    Thanks for Watching our Videos!

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