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Bánh Tét Rice Cake — Let’s Try Vietnamese

10/26/202404/17/2013 by Chef Buck

What is Banh Tet rice cake? Let’s try this traditional Vietnamese rice cake.

What is Banh Tet Rice Cake

Banh tet rice cake is a staple dish served to celebrate the Lunar New Year in Vietnam. It’s a very popular dish in Vietnamese culture, and if you live near a Vietnamese market or deli, you’ll probably be able to give it a try–and I recommend you do. It’s pretty tasty, kind of addictive, and a bargain dish in the International District in Seattle. I’ve eaten many bánh tét rice cake since shooting this video, and I see many more in my future.

Making a bánh tét rice cake often begins the day before Tét. The ingredients are prepared then cooked for at least six hours in a pot of boiling water. Glutinous rice, mung bean paste, and cooked pork fat are the main ingredients. The ingredients are layered on top of banana leaves and then wrapped tightly together with string. Bánh tét are generally wrapped several times with a string before boiling in a large pot of water to prevent the banana leaf from coming apart during cooking. The cake is savory, but sometimes sweetened, and tastes great with chili sauce.

If you liked this banh tet rice cake video, check out my Cool Foods Playlist

kiwano melon — kiwano has hints of citrus and cucumber

Ever Try Vietnamese Ham?

Ever Try a Banh Mi sandwich?

What is in a Banh Mi? Lets take one apart and see what we got.
This is the best Banh Mi, so far–thanks to eastsidegirl1977 for the great Seattle recommendation. I’ve been eating lots of these Vietnamese/French fusion sandwiches–maybe too many–but it’s too great a taste and value to pass up.

Thanks for Watching our Banh Tet Video

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

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

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

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

Bánh Mì –what is in a Bánh mì Sandwich?

10/26/202404/17/2013 by Chef Buck

What is in a Banh Mi? Lets take one apart and see what we got.

Best Banh Mi, so far–thanks to eastsidegirl1977 for the great Seattle recommendation. I’ve been eating a lot of these sandwiches crammed with spicy, fresh ingredients–maybe too many sandwiches–but it’s too great a taste and value to pass up.

Bánh mì are a fusion of French and Vietnamese culture. Spicy peppers and daikon mix with cooling carrot and cucumber to create a a real treat for your tongue, and a little BBQ pork added makes it irresistible; wrap it up in a crunchy French baguette and it’s heaven.

Basic Banh Mi Ingredients:
Baguette
Sliced Pork
Pickled Daikon
Pickled Carrots
Cucumber
Cilantro
Hot Pepper
Mayonnaise
Black Pepper
Salt (if desired)

What is Bánh tét?

Thanks for Watching our Bánh Mì 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!

Chinese Eggplant Recipe – healthy, low-fat dish

06/13/201904/17/2013 by Chef Buck

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

Chef Buck and Chef Bill Shoot a Video and Cook Dinner

06/13/201904/17/2013 by Chef Buck

Chef Buck and Chef Bill do a lot of talking and a little cooking…here’s the video.

Sushi Conveyor Belt –never leave your seat for fresh fish.

06/13/201904/17/2013 by Chef Buck

Are conveyor belts better than waiters? We check out the sushi conveyor belt at Genki Sushi where sushi favorites glide right past the table; it’s a fun way to eat–and pretty affordable, too.

Kaiten-zushi is a sushi restaurant where plates move along a conveyor belt, winding through the restaurant and moving past every table and counter seat. Customers simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The bill is based on the number and type of plates of the consumed sushi–often the plates are color coordinated by price. Some restaurants use creative conveyor belts that resemble “sushi boats” traveling small canals or miniature locomotive cars.

It’s a great place to eat on a budget because you can sample a variety of dishes without spending a lot of money–this is especially true if you’re eating out with friends. There is generally a wide price range based on the color of the plates, so choosing the right colors can get you filled up for the right price. The dishes circulating on the conveyor belt are both hot and cold, and not always sushi–some desserts and specialty drinks are thrown into the mix, too. Often the restaurant will offer the option to place special orders, but with such a varied choice of dishes winding it’s way right past your seat, it will be impossible to not grab something off of the sushi conveyor belt–which is the whole point, I guess.

Click the pic below to check out our trip to Spudnuts, Home of the Potato Donut.

Daikon Salad Recipe with Daikon Radish

10/23/202404/17/2013 by Chef Buck

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.

Thanks for Watching our Daikon Salad 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!

Best Stuffed Squash Recipe –looks fancy, tastes great!

06/13/201904/17/2013 by Chef Buck

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

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

Stuffed Squash Recipe Ingredients:

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

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!

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

Cha Lua — Let’s Try Vietnamese Ham

04/26/202104/17/2013 by Chef Buck

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.

Bánh Mì Hamburger – Best Burger in the World?

01/09/202404/17/2013 by Chef Buck

What makes a bánh mì taste like a bánh mì? The toppings! This bánh mì hamburger is a fusion of Thai and American styles to create a truly awesome burger experience–one of the best hamburgers I’ve ever eaten!

I whipped up a couple versions of this delicious French/Vietnamese sandwich using ground beef and cha lua (Vietnamese ham). It was fantastic–this combo of ingredients is soooo addictive. Use fresh toppings, and don’t be shy about piling them on. Give it a go and let me know what you think.

Stuff for a Bánh Mì Hamburger

1 lb. ground BEEF …or whatever meat you like
hamburger BUN
DAIKON (shredded)
CARROTS (shredded)
salad CUCUMBER (sliced)
fresh CILANTRO
1/4 cup ONION (minced)
JALAPENO (sliced)
1 cup VINEGAR
1/2 cup WATER
1/3 cup SUGAR
2 Tbsp SOY SAUCE
MAYONNAISE
SALT and PEPPER to taste

Make a Bánh Mi Burger

First things first, throw together a daikon/carrot pickle. This is a great combo that you can use on all kinds of sandwiches and salads.

Heat a small sauce pan on low heat and add vinegar, water, and sugar. Stir until sugar dissolves, then set aside to chill in the fridge. Cut or shred equal parts carrot and daikon into strings. Place veggies in container and cover with chilled pickling solution. The longer the daikon and carrot pickle, the more flavorful it will be. This pickle will last for a couple of weeks in the fridge.

Cut any variety of salad cucumber into thin, sandwich slices. A salad cucumber has a thin skin that is quite edible with little to no seeds. Thinly slice a jalapeno–or thickly slice–if that’s your thing…be sure to add a few pepper seeds for heat, the cool of the cucumber will balance it out. Wash a bunch af fresh cilantro–a fistful on each burger is a good idea.

Mix 1 lb. of ground beef with minced onion, garlic powder, salt and pepper to taste, and 2-3 Tbsp of soy sauce. Shape into patties and cook in a skillet on med-high heat. I like to use a fatty grind of beef, not too fatty, but not too lean. A juicy burger is best and expensive, lean ground beef will cook up too dry, so don’t be afraid of the “cheap meat” it’s your hamburger’s friend. Cook burgers to doneness desired. Try turning the patties one time only, and don’t punish the patties with the spatula, squeezing away all the juicy goodness into the pan!

Pile everything on a burger bun with creamy mayonnaise and enjoy the bánh mì goodness.

I made bánh mì burgers using ground beef and also thick cuts of cha lua, or Vietnamese ham and both were awesome. I love salmon patties and often eat them on a bun. Next time I think I’ll try a bánh mì variation of a salmon patty burger. Try making your favorite sandwich using traditional bánh mì fixings and see how you like it, I bet you’ll be happy.

Take a look inside a traditional Bánh Mì Sandwich.

For another Banh mi inspired dish, try this healthy Quinoa Salad Recipe – Vietnamese Bánh Mì Style.

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

I Hope You Like The Bánh Mì Hamburger

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!

Wow! Healthy French Fries Recipe in the Oven

12/15/202304/17/2013 by Chef Buck

You can make French Fries without the guilt of eating French fries! Try this roasted vegetable fries recipe. It’s a super simple recipe that will maximize taste and nutrition.

Sweet potatoes, parsnips, and carrots make delicious fries, especially with a little mustard and maple syrup thrown into the mix. You’ll need a baking pan for this recipe, and you can check out current prices for baking pans on Amazon.

Roasted French Fries Ingredients:

4 Tbsp OLIVE OIL (extra virgin)
3 Tbsp MAPLE SYRUP
3 Tbsp DIJON MUSTARD
SALT and PEPPER to taste

2 med-sized SWEET POTATOES (steak fry-sized pieces)
4 PARSNIPS (peeled, steak fry-sized pieces)
4 CARROTS (steak fry-sized pieces)
1 ONION (sliced)
GARLIC cloves (sliced in halves or whole)
fresh ROSEMARY

How to Make Roasted French Fries:

Preheat the oven to 425 degrees Fahrenheit.
When slicing the root veggies, leave on the skins if desired; it will add excellent taste and nutritional value and is less wasteful.
Place the sliced veggies in bowl large enough to mix.
In a smaller bowl, mix together the syrup, mustard, oil, salt and pepper.
Toss the chopped veggies with the syrup mixture, coating the fries well.
Spread the fries out in a single layer onto a baking pan, or use two pans if necessary. Make sure the veggies are not piled up or jammed together.
Allow the veggies to roast, turning occasionally, until brown and cooked through, about 25 minutes, but it will depend on volume and size of veggies. The longer you cook the fries, the crispier they will become.

These fries make a great side for chicken, beef, and pork entrees, or it’s a terrific way to transform a vegetarian meal into a hardy feast.
Give this roasted vegetable French fries recipe a try and let me know what you think, and bon appetit!

And for another tasty veggie side, try this Easy Okra Recipe.

Thanks for Watching our French Fries 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!

Vegetarian Chili Recipe EVERYONE Will Love

06/13/201904/17/2013 by Chef Buck

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

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.

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

Baked Jalapeno Poppers for Party People

08/09/202304/17/2013 by Chef Buck

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

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

Ingredients for Baked Jalapeno Poppers

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

How to Make Baked Jalapeno Poppers

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

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

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

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.

Thanks for Watching our Videos!

Thanks for checking out our jalapeno popper recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube.

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

Scone Recipe — Pecan Maple Biscuit Treat

09/10/202304/17/2013 by Chef Buck

This is a delicious pecan maple scone recipe, but not a good idea for folks with sugar/carb addictions and questionable degrees of willpower…which is pretty much everyone.

The only reason I’m even putting this up is because The Devil assured me that if I did I would one day win an Oscar and live in a luxury beach house in Malibu (which IS going to happen ’cause I was smart enough to get the deal in writing).

Scone Recipe Ingredients

Scones:
2 cups FLOUR
1/2 cup SUGAR
1 Tbsp BAKING POWDER
1/2 tsp SALT
5 Tbsp BUTTER
1/2 cup PECANS (chopped)
1/4 cup RAISINS
1 cup SOUR CREAM
1/4 cup MAPLE SYRUP
1 tsp VANILLA

Icing for Scone Recipe

1 cup POWDERED SUGAR
splash of WATER
2 Tbsp MAPLE SYRUP

In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture (freezing the butter and grating it into the mix is an easy trick to get this done). Add pecans and raisins into the mix.

In a separate bowl, combine sour cream, vanilla, and 1/4 cup maple syrup. Whisk together until smooth.
Pour the sour cream mixture into the flour mix and gently turn for a few minutes until the flour begins to form into clumps. Most of the loose flour will adhere into these clumps, but it’s okay if all of it doesn’t.

On a sheet of parchment paper or floured surface, pour the contents of the bowl. Press the clumps together into a mound–it’ll want to brake apart somewhat, but that’s okay. Flatten the mix into a circular cookie shape about 1 inch thick and cut like a pizza into 8 slices. Check here for current pricing for parchment paper on Amazon.

Arrange onto a flat baking sheet and bake in a 400 degree F oven for 20-25 minutes, until baked through and golden brown.

While scones cool, add powdered sugar into a small bowl. Add 1-2 Tbsp of warm tap water–add water slowly and whisk into a syrup; be conservative, it’s easy to add too much water. Then whisk 2 Tbsp of maple syrup into the powdered sugar syrup. Why? I don’t know, just crazy.

Drizzle the syrup glaze over the scones and allow the icing to harden (approx 10-15 min).

And there you go…a very sweet and healthy-free combo of questionable ingredients combined to put on the pounds and take potentially vibrant years off of the back-end of your life.
But this scone recipe is delicious.
Enjoy, if possible.
I usually really like the first two, and then I begin to question my motivations.

For a less decadent, less lethal treat, try this Homemade Biscotti Recipe.

Thanks For Watching Our Scone Recipe!

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

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

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

Chard Recipe with Sweet Potato

12/08/202304/17/2013 by Chef Buck

Fresh rainbow or swiss chard greens are similar to beet greens, nutritious and very tasty prepared in this healthy chard recipe. Sweet potatoes are high in fiber and antioxidants and a healthier choice for your blood sugar levels than white potatoes.

Healthy Sweet Potato Chard Recipe:

2 large SWEET POTATOES
1 15 oz can CHICKPEAS, drained (or 1½ cups cooked)
4 cups CHARD (w/ spinach mixed, if desired)
1 15 oz can BROTH
1 15 oz can DICED TOMATOES
1 large ONION (chopped)
6 GARLIC cloves (chopped fine)
1 inch fresh GINGER (minced)
2 Tbsp OLIVE OIL
1 tsp PAPRIKA
1 tsp ground CUMIN
1 Tbsp ground CORIANDER
1 tsp ground TURMERIC
1/2 tsp ground CINNAMON
1/2 tsp SALT
1 tsp ground BLACK PEPPER
— Optional Accompaniments —
COUSCOUS, QUINOA
garnish of CUCUMBER, fresh CILANTRO and LEMON ZEST

chard with sweet potato — Chard and sweet potato make an excellent vegetarian meal.

How to make a Healthy Chard and Sweet Potato Dish

Heat olive oil in a large skillet or pot. Saute the onion for a few minutes minutes then add garlic, ginger, and stalk (if using chard), and saute a few minutes more until onions soften.
Stir in paprika, cumin, coriander, turmeric, cinnamon, salt, and black pepper.
Add diced tomatoes and broth.
Bring to a boil, then add sweet potato and chickpeas. Simmer 25 to 30 minutes, until the potatoes are tender. Stir in roughly chopped chard leaves for last 10 minutes (if using spinach, add leaves last 2 minutes).
Serve over couscous, quinoa, or all on its lonesome with a garnish of cucumber, chopped cilantro, and lemon zest.
It’s especially good over quinoa, and the protein in the quinoa makes this recipe a great main dish for a vegetarian meal.

Check the current price for a Saute Pan on amazon.

Health benefits Of Chard

Chard is a source of vitamin C, A, and K, potassium, magnesium, fiber and iron.
A single serving contains more than 300% of your daily vitamin K needs.
Swiss chard is high in antioxidants.
It is low in calories.
This leafy green belongs to the same family as beets, chard, spinach, and quinoa.
helps regulate the blood sugar levels in our body.

And if you want to try another green, what about Beet Greens?

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

Thanks for Watching our Chard 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!

Pork Loin Chop Recipe Perfect Every Time

06/09/202304/17/2013 by Chef Buck

Cook a delicious, juicy pork loin chop recipe perfect every time.

Use a lot of onion and garlic – especially garlic – those two ingredients are actually good for you, so why not use a lot? Also, this dish goes well with whatever beer is on sale.

Pork Loin Chop Recipe Ingredients

PORK LOIN CHOP
2 Tbsp OLIVE OIL
1 lg ONION (sliced)
6-8 cloves GARLIC (rough chopped)
fresh ROSEMARY
SALT and PEPPER, to taste

How to Cook a Pork Loin Chop

Season both sides of pork loin chop before cooking–and don’t be timid with the seasoning–it’ll make all the difference! I often use just salt and pepper (black pepper AND cayenne), but experiment with your favorite seasonings, too–every now and then I’ll season up pork chops with ground ginger and saute them with onion and sliced, fresh ginger–it’s so good!

Heat oil in a skillet. Not smoking hot, but pretty damn hot–we want to sear the pork and seal in the flavor. The skillet should be suitable for cooking on the stove top and in the oven. Check current price for a Cast Iron Skillet on Amazon. Place chops in the skillet, and they should sizzle when they hit the pan.

Add fresh rosemary sprigs. Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1″ thick–adjust cooking times according to the size of the chop you use. Move chops in pan to mix with oil and rosemary.

Add sliced onion and garlic. Cook chop 3-4 minutes on second side, then remove skillet from stove top and slide skillet into oven preheated to 350 degrees F. Cook another 4-5 minutes and return to stove top. Remove chops from skillet and set aside to rest.

Continue cooking onion and garlic with rosemary on medium/low heat to desired doneness.
Top chops with onion and garlic and serve.

And if you’re still in a carnivorous mood, here’s a method to Cook Up A Steak like a restaurant pro.

american kobe top sirloin steak — Cook a thick steak filet on high heat. Sear the outside for awesome taste and color, and then finish to desired doneness in the oven.

Thanks for checking out our pork loin chop 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!

Thanks for Watching our Pork Loin Chop Recipe

Click a button below and share the dish 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!

Brussels Sprouts Recipe That Everyone Will Love

06/01/202004/17/2013 by Chef Buck

This is my absolute favorite Brussels Sprouts recipe. it’s super tasty, simple to make, and a healthy choice, too, so definitely give it a try.

Brussels Sprouts Recipe Ingredients

1½ lbs BRUSSELS SPROUTS
3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice …current prices online for Kitchen Zesters
½ cup WATER
SALT and PEPPER, to taste

How to Cook Brussels Sprouts

Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don’t be shy with the olive oil.
Add Brussels sprouts. They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.

Need a nice skillet? Check current prices for skillets on Amazon.

Give this Brussels Sprouts Recipe a try and let me know what you think, and if you’re still in the mood for foods that start with “B”, try this Beet Recipe.

Brussels Sprouts Fun Facts

89% of all children despise Brussels Sprouts.
3/4 of all convicted felons do not eat Brussels sprouts.
Albert Einstein considered the Brussels Sprout to be the most compact cabbage, relatively speaking.
Even children who dislike the taste of Brussels sprouts appreciate the vegetable for it’s “slingshotability”
Every U.S. president has loved Brussels sprouts and eaten them routinely.

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

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Tofu Lasagna Recipe — Gluten Free Edition

09/02/202404/17/2013 by Chef Buck

The only thing that sounds worse than a tofu lasagna recipe is a gluten-free tofu lasagna recipe. However, this recipe is actually pretty tasty, and still gluten-free.

Camera Girl whipped up this dish and it was damned tasty. I’m not ready to start driving the tofu train, but I am enjoying the ride.

Tofu Lasagna Recipe Ingredients

The sauce:
1 Tbsp OLIVE OIL
1/2 tsp RED PEPPER FLAKES (crushed)
1/2 large ONION (chopped)
3 cloves GARLIC (chopped)
15 oz can DICED TOMATOES
8 oz can TOMATO SAUCE
1 CARROT (chopped well)
1 stalk CELERY (chopped well)
2 tsp OREGANO
1/2 tsp BASIL
1 BAY LEAF
SALT & PEPPER, to taste
….or substitute 25 oz jar store-bought marinara sauce, but don’t do that :^(

The filling:
1 pkg gluten-free, rice LASAGNA NOODLES (you do not cook them prior to baking)
2 Tbsp extra-virgin OLIVE OIL
1/2 large ONION (chopped)
6 cloves GARLIC (minced)
16 ounce package EXTRA-FIRM, WATER-PACKED TOFU (not silken tofu)
3 cups fresh SPINACH (chopped)
1/2 cup PARMESAN CHEESE (shredded)
1/2 cup part-skim MOZZARELLA CHEESE (shredded)
2 Tbsp Kalamata OLIVES (finely chopped)
2 tsp dried OREGANO
1/2 tsp dried THYME
SALT & PEPPER, to taste

How to Make Tofu Lasagna

First thing, start making the sauce. Now, don’t buy pre-made sauce!–or do…maybe you’re busy, I don’t know.
Next, heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add carrot and celery and continue sauteing.
Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.

While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.

Spread half of the remaining sauce on bottom of 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon. Next, place a layer of lasagna noodles over sauce–if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.

Cover dish and bake in a 350 degree F oven for about an hour.
Remove from oven and allow to rest 10 minutes.

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

If you like thinking outside of the box, try this vegetarian version of pulled pork Jackfruit BBQ Recipe

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

Thanks for Trying Our Tofu Lasagna Recipe

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Baked Falafel Recipe – healthy and delicious

06/13/201904/17/2013 by Chef Buck

This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).

Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.

Baked Falafel Recipe Ingredients:
1 15oz can CHICKPEAS
1/4 cup CILANTRO
1/4 cup PARSLEY
1/4 cup ONION
2-3 cloves GARLIC
2 Tbsp OLIVE OIL
CAYENNE PEPPER, to taste
1 tsp CORIANDER
1 tsp CUMIN
1/4 tsp BAKING POWDER
1 Tbsp BREAD CRUMBS (or flour)
1 Tbsp LEMON JUICE
SALT, to taste
— Optional garnishes —
HUMMUS, YOGURT, VEGGIES, PITA SLICES

Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly.
(Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.)
Place on a flat baking sheet and lightly drizzle or brush with olive oil.
Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes).
Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich.
And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!

And if you wanna make your own hummus try this Easy Hummus Recipe.

Cheese Biscuits with Bacon and Jalapeno

06/13/201904/17/2013 by Chef Buck

This Cheese Biscuits recipe makes four good-size biscuits, which is plenty for two folks for breakfast (maybe even 4 people, if one of them isn’t me).

Ingredients for Cheese Biscuits

1 cup ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
1/4 tsp SALT
1/2 cup MILK
1 JALAPENO pepper (chopped)
4 slices BACON (cooked crispy, crumbled)
1/2 cup CHEDDAR CHEESE (shredded)

The recipe doubles quite easily if you want to make a bigger batch.

How to make Cheese Bacon Biscuits

First thing, fry up your bacon and set aside to cool. You’ll want it crisp enough to crumble. Slice your jalapeno (seeds and all) and saute for a minute or two in the bacon grease, this’ll flavor it up, start to cook it up, and knock off a little of the heat. Set pepper aside on a paper towel to drain.

In a mixing bowl, combine flour, baking powder, and salt. Mix well and then cut in the shortening. Add shredded cheese, sauted pepper, and crumbled bacon and mix. Slowly add milk, turning the mixture, getting the loose flour to come together into clumps. On a floured surface, turn the clumped dough out of the bowl and knead gently approx. a dozen times.

Form into biscuits–I just make a big pie shape and cut it into four pieces cause I’m lazy (or brilliant). Brush biscuit tops with melted butter, if desired. I can take of leave this move–the biscuits will have plenty of color from the bacon, cheese, and jalapenos.

Place biscuits on an ungreased sheet and bake at 425 degrees F for 13-15 minutes. Check here for current prices for baking sheets on Amazon.
And there you have it. Give this Cheese Biscuits recipe a try and let me know what you think, and bon appetit!

For another delicious bread, try my mama’s Picture Perfect Focaccia Bread 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

Biscotti Recipe – Big Almond Biscotti

03/26/202104/17/2013 by Chef Buck

Wanna make some big biscotti? This twice-baked biscuit is an awesome accompaniment to your favorite hot beverage.

Biscotti is a twice-baked sweet biscuit that goes great with a hot cup of coffee or tea–it’s an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you’re drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this recipe, just a little rummy goodness.

Biscotti Recipe Ingredients

1 cup ALMOND SLICES
2 cups all-purpose FLOUR
3/4 cup SUGAR
1 teaspoon BAKING POWDER
1/8 teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
2 Tbsp RUM

How to Make Almond Biscotti Recipe

Preheat oven to 350 degrees F.
Toast almond slices–watch them, it only takes about 2 minutes to toast, just want a few to begin turning.
Combine flour, sugar, baking powder, salt then mix and set aside.
Whisk the eggs, rum and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.

Dough will be sticky at this point.
Scrape the dough out onto a parchment lined sheet pan.
Quickly shape with wooden spoon into a long flat loaf.

Bake about 30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.

Slice loaf into 1/2″ to 1″ wide slices.
Lay the slices cut side down on the baking sheet and bake another 15-20 minutes.
Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack.
Cool completely before storing.
And that’s it, man. Serve them up with some coffee or hot tea and you’ll feel
like a real fancy-pants Italian lawyer.
Give this big biscotti recipe a try and let me know what you think, and bon appetit!

And for another tasty breakfast treat, try this Deadly Scone Recipe.

Beef Stew Recipe for a Hearty Meal

08/04/202304/17/2013 by Chef Buck

This beef stew recipe is a classic meat and potato dish, a stick to your ribs meal that hits the spot on a cool day, or any day. A stew is a great way to clean out the fridge, so add any odds or ends you have hanging around. Adjust the seasonings as you like. I tend go do lighter on the seasonings just to keep it mild and meaty, but sometimes I do just the opposite. Many times I’ll add a ¼ cup of BBQ sauce just to jazz things up. There are no rules when it comes to beef stew, so go for it.

This will make you feel like a manly man if you’re a man, and if you’re a woman, you’ll likely take ownership of your own feelings and not need a bowl of food to direct your inner emotional understanding.

What you need for this Beef Stew Recipe

1½ lbs STEW BEEF
¼ cup ALL-PURPOSE FLOUR
1 GREEN BELL PEPPER (chopped)
1 15oz can DICED TOMATOES
2 lg CARROTS (chopped)
2 POTATOES (chopped)
1 lg ONION (sliced)
3-4 cloves GARLIC (sliced)
1 14oz can BROTH (chicken or beef)
CELERY? why not?
3 Tbsp OLIVE OIL
1 tsp CORIANDER
1-2 tsp CUMIN
1 BAY LEAF
1 tsp CHILI POWDER
(optional) ¼ cup of BBQ sauce …so good…give it a try
1 Tbsp BUTTER
SALT and PEPPER, to taste

How to make Beef Stew

Chop up your veggies, dude.
In a bowl, season your stew beef with salt and pepper.
Add 1/4 cup flour and toss the meat until coated.
In a large pot, heat oil on medium high heat and add beef. Sear beef and turn to cook each side.
Remove beef from pot and set aside.
Return the pot to the stove and onions and butter.
Melt butter and then add garlic and bell pepper.
Sauté onions, garlic, and pepper 8-10 minutes.
Add cumin and coriander (add chili powder if desired, or mustard powder, cayene pepper, etc.–I tend to go light on the seasonings for a simple flavor).
Return meat to the pot and add 1 can of diced tomatoes.
Simmer for 5 minutes and then add 1 can of broth (chicken or beef or veg–whatever’s handy and floats your boat).
Add carrots, celery, and a bay leaf. Cover and bring to a boil, then reduce heat and simmer for 30 minutes.
After 30 minutes, add potatoes. Your potatoes should be cut into big, ping-pong-ball sizes so they don’t cook down to nothing. Add water as needed, just enough to cover your ingredients in the pot–don’t add too much water–we want a nice, thick stew when we’re done.
Cover, and continue to simmer for another 45-50 minutes.
Give it a taste and adjust seasoning as needed.

Serve stew with a thick slice of buttered bread and enjoy being the King or Queen of the castle.
And that’s it, man. Give this hearty beef stew recipe a try and let me know what you think, and bon appetit!

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

Thanks for checking out this classic beef stew recipe. For another meaty stew with a spicy twist, try this Chorizo Sausage Stew Recipe.

Chorizo Sausage recipe — Spicy Chorizo Sausage and Potato Stew

Thanks for Watching our Beef Stew 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!

BBQ Beans Recipe – Tangy and Tasty Barbecue Flavor

07/07/202304/17/2013 by Chef Buck

A BBQ Bean Recipe with a spicy kick. This recipe is tangy and delicious and using a variety of beans gives this dish the illusion of grandeur, but it’s just beans, yummy tasty beans.

What You Need for BBQ Beans Recipe

4 15oz cans BEANS
1 large ONION (coarsely chopped)
1 GREEN PEPPER (coarsely chopped)
4 cloves of GARLIC (chopped)
1/3 cup light BROWN SUGAR
28oz can CRUSHED TOMATOES
14oz can BROTH
1/3 cup APPLE CIDER VINEGAR
1 Tbsp fresh ROSEMARY (minced)
1 tsp WORCESTERSHIRE SAUCE
1/2 tsp RED PEPPER FLAKES
1 1/2 tsp dried THYME
1/4 cup stone ground MUSTARD
1 Tbsp SOY SAUCE
1 BAY LEAF
3 Tbsp OLIVE OIL
SALT & PEPPER, to taste

How To Make Easy BBQ Beans

Heat olive oil in large skillet over medium high heat. Add onion, green pepper and sauté about 2 minutes. Add garlic and continue sautéing on med heat until begins to brown (3-5 more minutes).
Add rosemary, thyme and red pepper flakes and stir 1 minute.
Add tomatoes, prepared mustard, brown sugar, soy sauce, worcestershire sauce, stock, vinegar. Mix well. Bring to a bubble.
Stir in beans, bay leaf. Season with salt and pepper. Reduce heat and simmer on low for 60 minutes, stirring as needed.
Serve as a side–or a main dish–if you want your main dish to be beans.
And that’s it. Give this BBQ Beans recipe a try and let me know what you think, and bon appetit!

Wanna try another bean recipe? This Vegetarian Chili recipe is awesome!

Beans

-6 to 11 percent of a cooked bean’s weight is protein.
-Beans are one of the best things to eat for improving the stability of blood sugar levels in diabetics.
-Beans are low fat, contain no cholesterol or saturated fat, and are an excellent source of fiber, protein, calcium, iron,
folic acid and potassium.
-North Dakota produces more beans than any other state in the USA.

Thanks for Watching our BBQ Bean 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!

Spicy Spanish Spaghetti Squash Recipe w/ Sausage

06/13/201904/17/2013 by Chef Buck

Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix.

When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds–this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh.

Ingredients:
1 SPAGHETTI SQUASH
4-5oz Spanish style CHORIZO (diced)
1 lg ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1/2 cup PARMESAN or ASIAGO CHEESE (shredded)
1/2 cup CILANTRO (chopped)
2 Tbsp OLIVE OIL
SALT and PEPPER, to taste

Preheat oven to 350 degrees F.
Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh.
In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don’t need a lot of seasoning for this dish–the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands…which is why it’s called what it’s called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It’s a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you’ll have a more than enough.
Enjoy!

And try this delicious vegetarian Mediterranean-Style Spaghetti Squash Recipe

Chana Masala Recipe w/ Quinoa -a High-Protein Meal

06/13/201904/17/2013 by Chef Buck

A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.

Ingredients:
15oz can CHICKPEAS
15oz can DICED TOMATOES
1 lg ONION (chopped)
½ cup QUINOA
1 HOT PEPPER (finely chopped)
4-5 cloves GARLIC (finely chopped)
½ cup CILANTRO (chopped)
1 tsp CUMIN SEEDS
1 tsp CUMIN
1 tsp CORIANDER
½ tsp CHILI POWDER
½ tsp TURMERIC
1 tsp GARAM MASALA
2 Tbsp OLIVE OIL
1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.)
SALT and PEPPER, to taste
1½ cups WATER
Check out current prices for Indian Spices on Amazon.

In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes.
Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix.
Add quinoa and diced tomatoes.
Stir and allow skillet to come to a simmer.
Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring).
After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish.
Stir in the chopped cilantro.
And that’s it. Chana Masala with a quinoa twist.
Hope you like it.

And for another tasty Indian inspired dish, try this Eggplant Curry Recipe.

Best Caramel Oatmeal Squares Recipe

12/29/202304/17/2013 by Chef Buck

Caramel Oatmeal Squares make great dessert treats – or bribes, if you need to motivate someone.

What you need to make Oatmeal Squares

Bars:
1 3/4 cup OATS
1 1/2 cup FLOUR
3/4 cup BROWN SUGAR
1/2 tsp BAKING SODA
1/4 tsp SALT (optional)
3/4 cup BUTTER (melted)
1 tsp VANILLA EXTRACT
1 cup PEANUTS
1 cup CHOCOLATE CHIPS

Caramel Sauce*:
3/4 cup BUTTER
1 1/2 cups BROWN SUGAR (firmly packed)
2 Tbsp WATER
1/4 tsp SALT
3/4 cup EVAPORATED MILK
1 Tbsp VANILLA EXTRACT
1/4 cup FLOUR (added after caramel has cooled)

*In a hurry? Instead of making caramel sauce, you use a 12 oz jar of caramel ice cream topping.

How to make Caramel Oatmeal Squares

Preheat oven to 350 degrees F.

Make the caramel sauce:

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
Bring to boil and continue to stir for 5 minutes depending upon thickness desired. The longer it boils, the thicker your caramel sauce will eventually be. If you don’t stir the pot while the caramel is cooking, it will be a disaster, not as bad as knocking over the cake at a wedding, but the caramel will burn, which will kinda suck.
After 5 minutes, remove sauce from the heat and stir in evaporated milk and vanilla. Set aside to allow caramel to cool and thicken.

Grease a 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon.

In a bowl, mix oats, flour, brown sugar, baking powder, vanilla extract, and salt.
Stir in butter until well blended.
Reserve one cup of mixture to use as a topping later.
Press remaining mixture into bottom of greased pan.
Bake 10-12 minutes until light brown. Let cool 10 minutes.
Top with peanuts and chocolate pieces.
Take your caramel sauce and stir in 1/4 cup flour until smooth. Drizzle sauce over nuts and chocolate, keeping the sauce 1/4 inch away from pan edges (to avoid having a cooked caramel mess on your pan).
Sprinkle top with the reserved cup of oat mixture.
Bake an additional 18-22 minutes or until golden brown.
Let cool. Then cut into squares.

*In a hurry? Instead of making caramel sauce, you use a 12 oz jar of caramel ice cream topping. To help it pour, heat it just a little before adding the extra flour.

Enjoy! Chocolate, peanuts, caramel…what’s not to enjoy? Give this oatmeal squares recipe a try and let me know what you think.

For another tasty dessert bar recipe, try an almost No-Bake Marshmallow Bar Recipe. It’s super easy.

Thanks for Watching our Oatmeal Squares 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!

Black Eyed Peas are a Healthy Salad Choice

09/05/202404/17/2013 by Chef Buck

Try out this Black eyed peas recipe the next time you’re in the mood for a healthy and tasty salad. Black-eyed peas are beans, and beans are a great way to turn a salad into a meal, especially garbanzo and kidney beans, but give black eyed peas a try, I bet you’ll love them.

This salad is a nice complement to a spicy meal–in fact it’s based on a dish we get all the time at an Indian restaurant where it’s served to balance out the spiciness of other dishes.

What you need for a Black Eyed Peas Salad

2 15oz cans BLACK-EYED PEAS
3-4 GREEN ONIONS (chopped)
1 stalk CELERY (chopped)
1 CUCUMBER (sliced)
1 CARROT (shredded)
3 PLUM TOMATOES (cut)
zest and juice of 1 LEMON
1 cup CILANTRO (chopped)
4 Tbsp BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 ½ tsp CUMIN
½ tsp CHILI POWDER
2-3 Tbsp HONEY
HOT SAUCE, to taste
SALT and PEPPER, to taste

How to make Blacke Eyed Pea Salad

This is a super simple dish to prepare. You can check here for current Black-Eye Pea Prices on Amazon. Canned beans are already cooked, but dried black eyed peas will have to be cooked before adding to the salad, just prepare the beans according to the package directions.

In a small bowl, mix balsamic vinegar and olive oil. Season with spices.
Toss in the beans, onion, vegetables–EXCEPT the tomato!–tomato loses a lot of it’s flavor when refrigerated, so add tomato just before serving.
Gently toss the Ingredients.
Cover, and chill in the refrigerator at least 1 hour, or overnight. The longer the better.
Remove dish from fridge, mix in tomato, add additional seasonings if desired, and serve.

Folks traditionally eat black eyed peas on the first day of the new year for good luck, but these beans are pretty good on the other 364 days as well, so stock some blackeyed peas in your cupboard and try them out in some of your favorite bean dishes.

And for another great healthy beany salady kind of recipe, try this Hearty Black Bean Salsa Recipe it’s fantastic.

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.

Thanks for Trying Our Black Eyed Peas 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!

Best General Tso’s Chicken Recipe

11/09/202304/17/2013 by Chef Buck

General Tso’s Chicken is a delicious dish you’ll find at most Chinese restaurants–and you can make the very same dish in your own kitchen at home.

The chicken in this recipe is baked instead of deep fried, which is a little healthier and a lot less messier, if you’re into that kinda thing. Give this recipe a try and let me know what you think.

Ingredients for General Tsos Chicken

3 cups crushed CORN FLAKES (or panko crumbs)
1 1/2 lbs boneless, skinless CHICKEN
1/2 cup ALL-PURPOSE FLOUR
2 EGGS, whisked
2 tsp SESAME OIL
5-6 GARLIC cloves (minced)
1 Tbsp GINGER (minced)
1/4 tsp RED PEPPER FLAKES
1/3 cup SOY SAUCE
1/4 cup APRICOT JAM
3 Tbsp HOISIN SAUCE (check current price for hoisin sauce on Amazon)
2 Tbsp CORNSTARCH
1 Tbsp BALSAMIC VINEGAR
1 2/3 cups WATER
SESAME SEEDS and GREEN ONION for garnish

How to make General Tso’s Chicken

Toast sesame seeds (make extra, ’cause they’re a great addition to all kinds of dishes).
You’ll need about 1 1/2 pounds of chicken cut into roughly 1″ pieces–dark or white, whichever you prefer. We’re gonna bread and bake the chicken ’cause it’s healthier and less messy than frying.

Set up a breading station:
In a bowl, season 1 cup of flour with salt and pepper.
In another bowl, whip 2 eggs.
And in a third bowl set out your breading–use panko flakes or crushed cereal.
Coat each piece of chicken in flour, then egg, and then roll and coat with bread crumbs
and arrange on a greased baking sheet.

When all the chicken is breaded and arranged on the pan, coat the top lightly with an oil spray. Slide the chicken into an oven heated at 400 degrees F and allow to bake 20 minutes. When the chicken is golden and crispy, remove from oven and set aside.

In a bowl, combine soy sauce, hoisin sauce, vinegar, cornstarch and water. Mix well.

Heat sesame oil in a skillet on medium high heat. Add pepper flakes, garlic and ginger. Saute for 2 minutes and then add sauce. Constantly stirring, allow the sauce to come to a simmer. When the sauce begins to bubble, continue stirring a few minutes until the sauce thickens into a syrupy consistency–this will happen quite quickly.

Add the chicken and stir, tossing the chicken until it is well coated with sauce.
Transfer chicken and sauce to a serving dish and garnish with toasted sesame seeds and chopped green onion. Serve with rice or noodles.

If you’re just getting into home cooking, you can check out current pricing for a Complete Starter Spice Set on Amazon.

For another Asian inspired chicken dish, try a Japanese style Teriyaki Chicken recipe.

Thanks for watching. Give this General Tso’s Chicken recipe a try and let me know what you think, if you like it, click a button and share it with your friends.

Thanks for Watching our Chinese Chicken Recipe

Super China Buffet — welcome…now eat too much

06/13/201904/16/2013 by Chef Buck

While living in Tallahassee Florida, we hit the Super Colossal Amazing China Buffet after once a week….which is probably too often.

Martini Recipe for Rednecks in Momma’s Special Glass

06/13/201904/16/2013 by Chef Buck

Ever had a redneck martini? This is a family recipe. Lawyers and salesmen have been hogging this drink for too long, it’s time to take it back to the people. Give it a try and let me know what you think.

Martini Recipe Stuff:
1 splash VERMOUTH, dry
3 fingers VODKA
3, 4, or 5 OLIVES (the bigger the better)

Or you can try:
2 oz. VODKA ……or GIN (blagghhth!)
1/2 oz. VERMOUTH, dry
3/4 oz. OLIVE JUICE (for a “dirty martini”)

And then just do this:
Shake vermouth and vodka with ice to chill, strain, and then add olives to taste. I like it served in a mason jar, but pretty much anything that holds water will work. Loosen tie or kick off heels and relax. (although if you’re drinking out of a jar, you probably not wearing a tie.)
Repeat as needed.

Martini Fun Facts:
Martini drinks first became popular during prohibition when alcohol was outlawed.
The long stem of the martini glass is designed to keep your hot hand off of the bowl of the glass.
Martinis used to be made with cherries.
James Bond drinks a vodka martini (shaken, not stirred, of course).
I once had a chocolate martini, and I’ll probably never have one again (if I have any say in it).

And if you’re still in a drinking mood, give a Moscow Mule Cocktail a go–this video will show you how to make, and NOT MAKE this gingery drink.

moscow mule cocktail recipe — moscow mule cocktail

Jalapeno Poppers Recipe on the Stove Top

06/13/201904/16/2013 by Chef Buck

This is a kick-ass Jalapeno Poppers Recipe! Follow along with Chef Buck and he’ll show you how to whip up this tasty popper dish right on the stove top.

Jalapeno Poppers Recipe Ingredients

6-8 JALAPENO PEPPERS
4oz CREAM CHEESE
2 ONIONS (chopped)
1-2 tsp CUMIN
HERBS e.g. cilantro, dill, cilantro, to taste (minced)
SALT, to taste
¼ cup BREAD CRUMBS
2-3 Tbsp OLIVE OIL

How to Make Stove Top Jalapeno Poppers

Remove cream cheese from fridge to soften (about 30 min. early).
Slice off pepper tops and de-seed (a hand peeler makes this easy).
Mix cream cheese, herbs, cumin, and salt together.
Stuff peppers with cream cheese mixture. Dab the ends of the peppers into the bread crumbs to help seal the cream cheese inside.
Heat olive oil in skillet to med heat.
Add chopped onions (also add chopped red bell peppers if desired).
Gently add stuffed jalapenos to the skillet.
Stir onions and turn the peppers gently to cook on all sides. Some cream cheese may leak out, but it only makes the dish taste better.
Cook 10-15 minutes until peppers are sauteed to liking.
Give this jalapeno poppers recipe a go and let me know what you think, and bon appetit!

If you’re just getting into home cooking and your kitchen is lacking in the pots and pan department, you can check out some current Complete Cookware Set prices on Amazon.

Thanks for watching! Click a button or two and share the dish if you like it.
And for another tasty treat, Try this semi-healthy Baked Onion Rings Recipe.

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

Salmon Cake Recipe Quick and Easy

05/27/202004/16/2013 by Chef Buck

Can you get a fancy-pants dinner out of a can of cheap pink salmon? Sure you can! This salmon cake recipe is easy to make and ready any time you like by using convenient canned salmon from the cupboard. Mmmmmm, I likes me some salmon cakes!

Salmon Cake Recipe Ingredients:
Patties:
1 can PINK SALMON (or red salmon, if you’re feeling luxurious)
1 large EGG
1/4 cup ONION (diced)
1/4 cup RED PEPPER (diced)
BLACK PEPPER, to taste
CREOLE PEPPER, to taste
GARLIC POWDER, to taste

Sauce (optional):
CREOLE MUSTARD (or any kind of fancy-pants mustard…check online prices)
YOGURT (plain Greek-style)
DILL WEED
LEMON JUICE (optional)

For the cakes, mix ingredients and shape into cakes. Fry in oil –I usually use extra light olive oil, but any will do. Cook on medium heat 4-5 minutes each side until golden brown). Allow the cakes to cook well on one side before you turn, this will keep them from falling apart.
If you are making the sauce, mix ingredients to taste. I tend to go a little ‘mustardy’. Also, you might try adding a little lemon juice to the sauce.
Give this salmon cake recipe a try and let me know what you think. Check current prices for canned salmon online.

And for another tasty, nutrition-packed fish recipe, try Mackerel Stew.

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

Thanks for watching our recipe videos!

Maki Sushi – Step-by-Step How to Make Sushi

04/26/202104/16/2013 by Chef Buck

Maki sushi is my favorite sushi (makizushi), or sushi wrapped in dried seaweed (nori). Check out the video for step-by-step instructions on how to make sushi quick and easy.

Maki sushi is one of the healthiest and most entertaining foods you can put on the table…and pretty easy to prepare. You will need a SUSHI ROLLER to easily make this recipe. They are available at many supermarkets, most health food stores and every Asian market. You can get one for around $2 to $4.

Maki Sushi Ingredients:
6 to 7 NORI (dried seaweed sheets)
2 cups RICE (do not use long grain rice! Japanese sushi rice can be used, but I prefer short-grain brown rice.)
1/2 cup VINEGAR (apple cider or rice)
SALT (to taste, I use very little)
Assortment of SLICED VEGETABLES, FISH, etc
Feel free to experiment with your choices. I generally use a mix of the following: AVOCADO, CUCUMBER, CARROT, GREEN ONIONS, RED PEPPERS, SALMON (I buy 3oz pre-packaged smoked salmon for convenience, since I use so little). I’ve also used SHRIMP, CRAB, CREAM CHEESE and ASPARAGUS (lightly steamed). Mix and match and find combos you enjoy. I find that I almost always use avocado.
Desired condiments e.g. SOY SAUCE, WASABI, PICKED GINGER SLICES
Optional: I like to sprinkle TOASTED SESAME SEEDS over my finished sushi—it adds a great taste and looks nice, too.

Prepare rice according to directions. Remove from stove and add vinegar. Gently mix and set aside to cool. Slice desired ingredients for filling. For a full dinner for two, I generally use 6-7 nori. Place nori shiny side down on your sushi roller. When rice is cool, spread desired amount over nori. I like heaps of rice in my maki sushi, approx. ¾ to1 cup. Spread so that the rice covers the nori leaving ¼ inch on the two sides and on the end closest to you. Leave 1 inch open on the far end of the seaweed sheet. Pull the nori flush with the back end of the roller. Lay the sliced fillings across the rice and, holding the ingredients in check with your fingers, use the roller to roll the seaweed over the ingredients and then press gently along the top and sides. The seaweed should form a nice wrap around the ingredients. Pull the seaweed roll to the back of the roller and roll forward once more until the nori is shaped entirely around the fillings. Use a sharp knife to slice into sushi, and wipe the knife frequently for a cleaner cut. I usually get 6-7 pieces per roll.
After I plate my sushi, I sprinkle lightly with toasted sesame seeds (optional) and serve with wasabi, soy sauce, plum sauce, and pickled ginger slices.
It’s an amazingly easy dish to prepare and a great way to impress a date or get yourself out of the doghouse (if you’re at that stage in your relationship). It kicks ass at parties and your friends will think you are more hip than you probably are –but only if you USE CHOPSTICKS!!!

For a great maki sushi recipe side, try a Calamari Salad Recipe.

Pear Salad Recipe — a Classic Southern Pear Dessert

09/08/202404/16/2013 by Chef Buck

A pear salad recipe might be a dish you’re familiar with if you grew up in the South, but maybe not. Is this pear dessert familiar throughout the USA and abroad? My mom made canned pear salad quite often when I was a kid. It’s an super simple and surprisingly tasty pear dessert. This pear treat is cheap and quick, so ideal for kids. In this pear recipe video we’re matching a classic southern pear salad up against a fancy-pants hipster version of pear salad. Both pear recipes are winners in my book, but since I grew up eating the canned pear version, I have a slight bias. If you’ve never tried a pear salad, it might seem like a weird combination of ingredients, but trust me, it’s delicious.

Classic Southern Pear Salad Recipe

canned PEAR HALVES
a dollop of real MAYONNAISE
shredded CHEDDAR CHEESE
MARASCHINO CHERRIES
optional:
top with toasted nuts

How to Make a Classic Pear Salad Recipe

Crack open a can of pear halves.
If your inner engineer craves stability, you can shave off the bottom of each pear so that the
halves will sit flat on a plate.
Arrange pear halves on a plate.
Place a dollop of mayonnaise in the hollow of each pear half.
Sprinkle shedded cheese over the mayonnaise.
Top each pear with a maraschino cherry.
Serve immediately, or chill before serving. There’s never a wrong time to eat pear salad.

Is that too quick and easy? Are you a hipster? Or a fancy Wall Street big shot? Need something fancier?

How to Make a Pretentious Pear Salad Recipe

fresh PEARS (ripe, but firm; any kind of pear will do)
fancy-pants CREME FRAICHE
expensive CHEESE
toasted WALNUTS or PECANS —check prices for walnuts on amazon.
but still use MARASCHINO CHERRIES (because they’re easy, and perfect)

Any pears will do for this dish, as long as they’re ripe, but firm. I don’t like my pears mushy, and I like to bake them with the skin on.
Halve the pears and remove the core.
Lightly grease a baking dish and place the pears cut side down.
Bake pears in a preheated oven at 350 degrees Fahrenheit for approximately 30 minutes.
Remove pears from oven and allow to cool.
Arrange pears on a plate and place a dollop of crème fraîche or small-batch vegan yogurt in each pear hollow.
Top each pear with finely shredded artisinal cheese.
Add a sprinkling of toasted walnuts of pecans.
And crown each with a maraschino cherry.

And Voilà! You’re a snob, but at least you’re a snob with a very tasty pear salad.

If you’ve never tried a pear salad recipe, definitely give one of these a go, there’s a 95% chance you will love it.

If you prefer pears with a European flair, try this French inspired creamy Baked Pears Recipe

Thanks for Trying Our Butter Pecan Cookie Recipe

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

Chef Buck Bloopers

06/13/201904/16/2013 by Chef Buck

Yep, Chef Buck has bloopers. This kitchen is not a serious place!

You gotta have some fun with life, right?

TV Dinner Cupcakes — Decorating Ideas

06/13/201904/16/2013 by Chef Buck

Would you consider making TV dinner cupcakes that mimic the look of a TV dinner? Check out these crazy cupcake designs. I’ll tell you this–they look a helluva lot more interesting than they taste good –which is to say, I’d rather look at them than eat them. Still, people need something to talk about at a party.

Would you eat these? My sister made TV dinner cupcakes. They look pretty cool, but I don’t appreciate candy and cornflakes on my cupcakes.

She used this recipe as a guide and did a little tinkering:
http://www.foodnetwork.com/recipes/tv-dinner-cupcakes-recipe/index.html

I broke one of the chicken bones during the making of this video
…sorry, sister :^(

Not interested in cupcakes? What about an Easy Berry Cobbler Recipe?

Fish Stew Recipe with Canned Mackerel

01/28/202204/16/2013 by Chef Buck

Here’s a great fish stew recipe idea: ever wonder what to do with those cheap cans of mackerel you see on the grocery aisle shoved in between the canned tuna and salmon? It can be used to create a delicious, nutritious seafood stew!

Fish Stew Recipe Ingredients

2 cans MACKEREL (check current canned mackerel prices on Amazon)
2 medium ONIONS (chopped)
1 to 2 cups CELERY (chopped)
32 oz. STOCK (chicken or veg—or use 1/2 stock 1/2 water
1 can TOMATO PASTE (I use only 2/3 can)
1-2 Tbsp LEMON JUICE
2 Tbsp OLIVE OIL
1 Tbsp PARSLEY (chopped)
1 tsp RED PEPPER FLAKES
SALT & PEPPER (to taste)
Optional: RED PEPPER (cajun seasoning, to taste) DRIED JALAPENOS (to taste)

How to make this Fish Stew Recipe

Drain mackerel, break fish apart, and set aside in a bowl(I remove some of the less attractive bits of skin and bone, but I’m not militant about it).
Heat olive oil in a pot and sauté onions and celery for 2-3 minutes.
Add the tomato paste and stock. A full can of tomato paste can be used, but I usually just use 2/3 of the can (it all depends on how tomato-ee you like it). Use two cans of stock (32 oz) or just use 1 can stock and 1 can water.
Bring pot to a boil and cook for 2 minutes, stirring as needed.
Add fish and return pot to boil, then reduce heat to low and simmer for 10 minutes.
While simmering, add lemon juice and seasonings. Stir occasionally and add water if needed. Serve over rice or with crackers or bread, or all on its lonesome.

Cook Mackerel Stew in Real-Time

If you want to watch me cooking up a version of this fish stew in real time, check out the longer video below.

Give this awesome canned mackerel fish stew recipe a try and let me know what you think…and bon appétit!

And if canned mackerel isn’t your thing, take a look at this Seafood Stew Recipe.

Thanks For Watching Our Recipe Videos!

Thanks for checking out our fish stew 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!

Kale Beet Salad – Healthy Super Food Recipe

09/24/202304/16/2013 by Chef Buck

Doesn’t Kale Beet Salad sound like a dream come true? Beets are fun, kale is cool…very exciting stuff. Kale is a slightly rough and tough cabbagee-thingy that’s a little less than friendly in it’s natural state, but massaging salt into the raw leaves can turn Kale into a delicious salad green. Here’s a very tasty and nutritionally jam-packed raw kale recipe with beets.

What you need for Kale Beet Salad

8-10 KALE (leaves)
2 BEET ROOTS (medium-sized)
2 TOMATOES (small…I use plum tomatoes)
2 CARROTS
1/2 cup GOLDEN RAISINS
SALT (to taste…I use approx. 1 tsp.)
PEPPER (to taste)
1 Tbsp OLIVE OIL
2 tsp BALSAMIC VINEGAR

How to make a Kale and Beet Salad

Pre-heat oven to 350 degrees.
Remove greens from beets and cut root bulbs into smaller pieces, about 1/2 inch squares. Spread the beet pieces onto a baking pan and add enough water to cover the bottom of the pan. Cook for 25-35 minutes, remove and allow to cool.

While beets are cooking, remove the spine from the center of the kale leaves and tear kale into salad pieces. Kale is rough, but adding salt to the greens will draw out moisture and soften the leaves, making them darker. Gently massage salt into the kale until it achieves a desirable consistency, this may take several minutes.

Grate carrots into the greens, add raisins, then toss and divide portions into salad bowls. In a separate bowl, add diced tomatoes and cooled beets, then add olive oil, balsamic vinegar, and black pepper and mix together. Spoon beet/tomato mixture over kale greens and serve.

This is a delicious way to enjoy and optimize the benefits of raw kale. I’m not usually a big raisin fan, but I find the raisins work really well in this salad. I’ve contemplated tossing minced ginger into the mix, but haven’t gotten around to doing so, although I might next time I whip this dish up. If you give it a try, let me know what you think.

This is one of the healthiest dishes I routinely prepare, but be aware, eating beets can cause some rosy changes when you answer “the call of nature”. (Don’t be alarmed, you probably won’t be dying…in fact, you’ll probably be doing a lot better.)
Give this kale beet salad a try and let me know what you think, and bon appétit!

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.

And for another tasty salad idea, try this Black Eyed Pea Salad Recipe.

Thanks for Checking Out Our Kale Beet 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!

Pizza Sauce and quick flatbread pizza recipe

06/13/201904/15/2013 by Chef Buck

You can make a delicious pita pizza with homemade pizza sauce super fast. Flatbread pizza is cheap, and healthier than store-bought pizza, and Movie Night wouldn’t be Movie Night without it. It’s easy to make and easy to clean up and tastes great, so that’s perfect, right?

Pizza Sauce Recipe Ingredients:

1 15oz can TOMATO SAUCE
2-3 Tbsp dried OREGANO
1 Tbsp dried BASIL
2 tsp dried THYME
2 tsp GARLIC POWDER (more if you love garlic)
SALT and PEPPER to taste (also, a little dried jalapeño can give the sauce a nice kick)

–The sauce you make at home will be tastier than the sauce you buy in the jar at the store; you can make it your own, add the herbs you like, as much or as little as you like.

PITA BREAD – Any kind of pita or flatbread will do, we use whole wheat. Rubbing olive oil around the edges of the pita will make a tasty edge (I like it that way!), but it isn’t necessary to do so. One pita makes a nice personal pizza size. For two people, we usually make 4 or 5 assorted pita pizzas, cut them in half, and have a mini-buffet.

TOPPINGS?…there’s no end to the possibilities. Pita pizzas are a great way to experiment with topping ideas.

Pour tomato sauce into a bowl and add oregano, thyme, basil, and garlic powder (salt and pepper can be added if desired…but check can to see if tomato sauce is already salted). For sauce with a kick, add some dried jalapeño. Mix ingredients well.

Rub olive oil around the edges of your pita for a tasty crust (optional). Spread sauce over pitas and then add toppings. It’s usually a good idea to start with a little cheese on the bottom and end with more cheese on the top –what goes in between is up to you (leftovers in the fridge often make great pizza toppings! Ever have a meatloaf pizza?).

Bake at 350 degrees for 15 to 20 minutes (this is a good cooking time if you like to pile on the toppings…for faster cooking, bake at 400 degrees for 10 minutes…it’s quicker, but quicker isn’t always better)

Pizza Topping Ideas:

Chef Buck loves –
SPINACH (this topping should go on first, so it doesn’t dry out), FETA CHEESE, TOMATO SLICES, MOZARELLA CHEESE, and extra HERB topping.
Camera Girl loves –
MOZZARELLA CHEESE, RED PEPPERS, ARTICHOKES, PEPPERONI, and FAKE SAUSAGE.

ARTICHOKE is a great topping (just keep a can in the cabinet). SHRIMP makes a nice change-up. And trying different CHEESES is always a good idea. HAVARTI and RICOTTA are two cheeses we use often—they can bring a fresh taste to the PEPPERONI blues.
Keep a jar of PIZZA SAUCE in the fridge and some PITAS in the freezer and dinner is always only moments away.

Give this simple pizza sauce and pita pizza idea a try and let me know what you think, and bon appétit!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

For another tasty movie night type dish, try this Ultimate Nachos Supreme Recipe.

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 the recipes, sharing, and commenting, I appreciate it!
–Chef Buck

Waldorf Salad Recipe

06/13/201902/21/2013 by Chef Buck

Chef Buck is back with a fancy, but easy waldorf salad recipe.

Ingredients:

1 cup diced CELERY
1-2 cups diced APPLES
½ cup chopped WALNUTS or PECANS
¾ cup MAYONNAISE
Optional: PICKLE, for redneck version

Mix and serve on lettuce bed.

Hell…it doesn’t get any easier than that.

Bon appetite!

Quinoa Salad Recipe for Vegetarian Protien

06/13/201902/20/2013 by Chef Buck

Quinoa salad is vegetarian perfection. Quinoa is a versatile food, similar to rice, but with 9 essential amino acids, making it a complete protein. It’s easy to prepare and super tasty. The salad recipe below makes an excellent meal, a tasty side dish, or a light snack. Serves 2-4.

Quinoa Salad Ingredients:

1 cup QUINOA (check current prices for quinoa on Amazon)
3 medium TOMATOES (chopped)
¼ cup RED ONION (finely chopped)
3-5 GARLIC CLOVES (minced)
½ inch GINGER (minced)
1 CUCUMBER (chopped)
1/3 YELLOW BELL PEPPER (chopped)
1 CARROT (thinly sliced)
¼ cup PARSLEY or CILANTRO (chopped)
3 Tbsp APPLE CIDER VINEGAR
2-3 Tbsp OLIVE OIL
2 Tbsp LEMON JUICE
SALT (to taste)

Quinoa Salad Direections:

Add 1 cup quinoa to 2 cups water and bring to a boil. Reduce heat, cover, and simmer 10-15 minutes (I find it usually takes about 15 minutes). Place cooked quinoa in bowl and let cool—doesn’t have to cool completely—by the time you get your other ingredients prepped, the quinoa will be cool enough.

Add vinegar, olive oil, salt, and stir well. Add onion, ginger, and garlic. I usually chop the onion fine and MINCE the garlic and ginger VERY WELL. The raw garlic and ginger adds lots of flavor and nutrition. Give the bowl a good stir and get these ingredients mixed thoroughly.

Add yellow pepper (red pepper is fine, but yellow makes a nice color contrast), cucumber, carrot. Sometimes I also add green onions—or even diced jalapeños if I’m looking for a little kick—feel free to experiment with any vegetables you enjoy in a raw state.

Mix ingredients and then add the tomatoes. I like to add the tomatoes last so they don’t get too beat up by the spoon. If you’ve got some parsley or cilantro on hand, throw that in as well—I make sure I’ve got some cilantro on hand when I’m making this dish. A bit of lemon juice is a nice finish and will also help keep the colors of the dish vibrant.
Give this quinoa salad recipe a try and let me know what you think, and bon appetit!

We still use rice, but not nearly as often (if I have to choose between eating ribs and rice or ribs and quinoa, it’s really not a choice, I choose rice every time–and I’m talking white rice!) but for MANY dishes, I’m losing the rice and going with quinoa. White rice doesn’t stand a chance against quinoa, but even brown rice doesn’t provide as much nutritional value–plus with quinoa being a complete protein, it’s a lot less hassle to fashion a meatless meal.

I’ve always got quinoa on hand now, and before using rice in a dish, I ask myself “will quinoa work here?” Sometimes the answer is NO, because rice provides great texture for many dishes–but more often than not, I go with quinoa.

Thanks for checking the quinoa salad out. If you like it, click a button or two below and share it!
And for another delicious salad idea, try this Cauliflower Super Salad Recipe.

cauliflower salad — add sliced tomato for a quick splash of color

Easy Shrimp Linguine Recipe

06/13/201902/20/2013 by Chef Buck

A quick and tasty shrimp pasta dinner recipe for two!

Shrimp LinguineIngredients:

1 pound SHRIMP (20-30, peeled and deveined)
8oz LINGUINE (about ½ box)
1-2 cups BROCCOLI florets (or substitute ½ cup PARSLEY if you’re not into broccoli)
6-8 GARLIC cloves (minced)
½ large ONION (finely chopped)
½ stick BUTTER
3-5 Tbsp OLIVE OIL
SALT to taste
(add OREGANO or ITALIAN HERBS if desired–I like just the extra garlicky taste)
serve with PARMESAN CHEESE

Shrimp Linguine Directions

Prep your ingredients first, then get your pasta cooking. I like to add a Tbsp of olive oil to my pasta water as well as a 2-4 tsp salt. Cook the pasta according to the package directions and whatever firmness you desire. I’m using whole grain wheat linguine for this recipe, which takes about 12 minutes to cook–a bit longer than most linguine. The cooking time for the skillet ingredients should be around 7-9 minutes, so try to time your pasta to finish with the shrimp–overcooked shrimp is rubbery and overcooked pasta is mushy, so timing is everything!!!

In your skillet, heat 2 Tbsp olive oil and 1/4 butter on medium heat. When hot, add garlic and cook for 1 minute. Add onions and continue to cook a couple more minutes. Add broccoli florets, and add more butter and oil as needed. If you don’t want to add broccoli, substitute 1/2 cup chopped parsley instead. Sauté florets, garlic, and onions another 2 minutes and then add shrimp. Throw in some Italian herbs if you want to get all herby.

The shrimp will be done when they turn pink–don’t overcook or they’ll turn rubbery!! Remove the cooked pasta from water and add directly to the skillet. Don’t drain or strain the pasta!!–you’re just throwing away good flavor. Add the remainder of your original 1/2 stick butter. Mix pasta and ingredients. Add some pasta water to the mix (about 1/2 cup or so). I find that the salt in the water and butter is plenty for me, but salt a little more if desired. Remove the skillet from the heat and serve. Fresh Parmesan cheese and toasted garlic bread are nice accompaniments!! Maybe some wine?
Bon appétit!

Cornish Hen Recipe – Easy One-Pot Meal

05/19/202002/20/2013 by Chef Buck

Give this Cornish hen recipe a try. A Cornish hen is a classy bird, and a complete meal for two when cooked up with potatoes and carrots.

What you need for this Cornish Hen Recipe

1 CORNISH HEN …for this recipe I’m using a 1.5 lb. size hen, adjust cooking time for a smaller bird
2 POTATOES cut into 1 inch pieces
4 CARROTS chopped into ½-1 inch pieces
1 ONION large onion, cut into large pieces
1 GARLIC BULB chopped
4-5 sprigs ROSEMARY finely chopped
¼ cup BUTTER melted–substitute olive oil, if desired
SALT and PEPPER to taste
This is a great dish to load up with extra seasonings…try CUMIN, SEASONING SALT, CAYENNE PEPPER, CAJUN SEASONINGS, etc.

How to Cook Cornish Hen

If you’re using a frozen hen, allow the bird to thaw overnight in the fridge.
Cut hen through the breast and into two halves.
Rub both sides of hen with salt, pepper, garlic, and rosemary.
Lightly oil a baking dish and place the hen halves skin side up. Check current prices for a baking dish on Amazon.
Cover hens with potatoes and carrot and additional seasoning.
Top with chopped onion and melted butter and cover dish.
Cook in 400 degree F oven for 30 minutes.
Remove dish, mix ingredients, cover and return to the oven for 15 minutes more.
Remove dish and uncover. Mix ingredients, place hen halves on top of vegetables and return to the oven and cook for an additional 10 minutes.
At this point (dish has cooked 55 minutes total) I like to turn on the broiler and broil each side of the hen for 2-3 minutes, making the skin crispy and tasty. Keep an eye on the hens and do not overbroil!
Remove the dish from the oven and serve. I like to rub dried oregano between my palms and coat the plate and serve with sliced tomatoes.

For another poultry dish, try this crispy Baked Chicken Recipe that you’ll love more than fried chicken.

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

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Sausage Tomato Pie Recipe

06/13/201902/20/2013 by Chef Buck

This sausage tomato pie might look like a pizza, but it’s definitely not a pizza! The crust has a flaky pastry quality and the onions act the part of a pie filling. This is a rich dish, bordering on decadent; it’s super filling and super flavorful. For a meatless alternative, try faux sausage—or no sausage at all—this dish works well just as a Tomato Pie.

Ingredients:
3 large ONIONS
2 medium TOMATOES
8-10 oz SAUSAGE
8 oz MOZZARELLA CHEESE (shredded)
5-7 GARLIC CLOVES (finely chopped)
2 cups ALL PURPOSE FLOUR
¾ stick BUTTER (soft)
DIJON MUSTARD
¼ VEGETABLE OIL (plus oil for sauteing)
2 Tbsp OLIVE OIL
2 Tbsp TOMATO SAUCE
2 Tbsp PARSLEY (chopped)
CHILI POWDER, CUMIN, SALT (for sausage seasoning, to taste)
DRIED ITALIAN HERBS (thyme, oregano, basil, etc.)

Heat 2 Tbsp oil in a skillet and add GARLIC. Sauté for 1 minute and add SAUSAGE. Continue cooking, adding CHILI POWDER, CUMIN, and SALT for seasoning. Cook meat to completion and set aside in a bowl. Slice 3 large ONIONS into strips. Add oil to pan and add onions. Cook onions down until soft and caramelized; this may take some time, but the more completely the onions are cooked down, the tastier the final dish will be! Remove onions from heat and set aside.

In a bowl, combine 2 cups ALL PURPOSE FLOUR and ¾ stick softened BUTTER. Mix butter into flour thoroughly. Add ¼ cup VEGETABLE OIL and continue to mix. Add ½ cup Water. Mix until the dough is smooth. Spoon onto ungreased pizza pan and spread (use the spoon!). Spread evenly into the size of a large pizza and leave a raised edge for the crust. Place in pre-heated oven and cook at 375 F for 10 minutes. Remove dough from oven and top with DIJON MUSTARD. Spread a layer of mustard evenly and cover dough completely except for the outer edge—just like spreading mustard on a sandwich. Add cooked onions and spread evenly over the mustard. Top with SEASONED MEAT and MOZZARELLA CHEESE. Top dish with sliced TOMATOES and sprinkle liberally with dried ITALIAN HERBS: oregano, thyme, basil, etc..

In a small bowl, combine 2 Tbsp OLIVE OIL, 2 Tbsp TOMATO SAUCE, and 1-2 Tbsp fresh chopped PARSLEY. Brush mixture over each tomato slice. Return pie to the oven and continue to bake at 375 F for 30-40 minutes until edge of crust is brown.

Bon appétit!

Asian Jicama Salad Recipe

06/13/201902/20/2013 by Chef Buck

Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.

Ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ cup SESAME SEEDS (toasted)
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp SESAME OIL
1-2 Tbsp WATER

Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.

In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.

Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.

Bon Appétit!

Fried Shrimp Recipe with spicy tempura

05/31/202402/20/2013 by Chef Buck

I love a tasty fried shrimp recipe, and “tempura” is just a fancy pants word for “fried”. This dish is a knock-off of a dish I love to order at a Chinese restaurant when I’m down in Tampa, but since I don’t live in Tampa, I had to figure out how to make this fried shrimp recipe for myself—and I’ve done it!

The key is cilantro, and lots of it—also lots of garlic and a little hot pepper, too! Be sure to use a non-stick pan to cook up the spicy pepper mix, otherwise you’ll be setting yourself up for a headache and burned garlic!

What you need for Spicy Fried Shrimp

1 lb SHRIMP (peeled and deveined, tail on)
1 bunch CILANTRO (1 to 2 cups chopped)
10-12 cloves GARLIC (chopped)
1 or 2 hot PEPPERS (chopped)
1/2 cup GREEN ONION (chopped)
1 tsp RED PEPPER FLAKES (or two tsp!—optional)
1 cup ALL PURPOSE FLOUR
1 EGG
1 cup ice-cold WATER
frying OIL
SALT (to taste)

How to make Spicy Fried Shrimp

Chop up 1 bunch of cilantro, stems AND leaves.
Chop 2 green onions and dice peppers, I like to use 2 green chili peppers, but use whatever peppers you like depending on how much heat you want in the dish.
Chop 10-12 cloves of garlic.
Heat a non-stick skillet with 2 Tbsp of oil—definitely use a non-stick skillet! If you don’t have a decent skillet, here’s a link to check out some current skillet prices on Amazon.
Add peppers to skillet and allow to cook 1 minute, then add garlic and red pepper flakes (adjust pepper flakes to taste).
Cook for 1 minute and then add green onions. Be sure to keep ingredients stirring, reduce heat as necessary to prevent garlic from burning.
As garlic browns, add the cilantro and continue to stir ingredients, cooking out the moisture. It’s okay if the garlic browns well, as long as it’s not burned; the dryer the ingredients get the better. Cook the ingredients down and then remove the skillet from the heat and set aside.
Heat up the oil for the shrimp.
While the oil heats, prepare the tempura batter. It’s best not to prepare the batter ahead of time. In a bowl, beat 1 egg, add 1 cup of ice-cold water, then add 1 cup of all purpose flour.
Mix together into a thin batter, but don’t over mix—it’s okay if there are some lumps.
Test the batter in the frying oil; the batter will sizzle and float if it is ready.
Use peeled and deveined shrimp with the tail still attached—the tail makes a perfect handle.
Dip shrimp in batter and then shake off the excess.
Lay shrimp in the hot oil and cook 3-4 minutes, turning once. DO NOT cook too many shrimp at the same time because they will stick together and not crisp and brown evenly.
When the shrimp are golden, remove from oil and drain on a paper towel (the 1st batch I put into the pepper mix to drain).
When all the shrimp are fried, add them to the pepper mix and return the skillet to the burner on low heat.
Salt to taste and toss the shrimp GENTLY and thoroughly with the spice mix.
Remove from heat and serve immediately.

I like to serve this dish with sticky rice and a sautéed green, something like cabbage or bok choy. Give fried shrimp recipe a try a let me know what you think, and bon appétit!

If you want another tasty shrimp idea, one of my favorite is this fancy Shrimp Pancake Recipe.

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

Thanks for Watching our Shrimp Recipe!

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Chocolate Candy Recipe – Quick Party Treats

06/13/201902/20/2013 by Chef Buck

This is a quick chocolate candy recipe treat idea for lazy hosts and lazier guests. Need to provide a tasty dish for a party, but don’t have the time? Need it to look homemade even though you don’t want to actually make anything? If you’re going to a party or having a party, this is an easy dish to whip together with almost zero effort. The most annoying part is unwrapping the candies.

To make this chocolate candy recipe you will need:
MINI PRETZELS
MINI PEANUT BUTTER CUPS
CHOCOLATE CARAMELS (we use Rolos)
PECAN HALVES

Preheat oven to 300 degrees Fahrenheit.
Arrange pretzels on a baking sheet (putting wax paper underneath will make cleanup a breeze). Top each pretzel with a peanut butter cup or chocolate caramel (if it was just me, I’d use only peanut butter cups, but Camera Girl likes the caramels, and it makes for a better variety if you’re making the dish for guests). Place baking sheet in oven for 4 minutes to soften chocolates. Remove baking sheet from oven and top softened chocolates with pecan halves. For variety, top some of the chocolates with pretzels. Allow chocolate to cool before removing treats from baking sheet.
That’s it! Pretzels, chocolate, and nuts…who doesn’t like that? It’s easy peezey and a great treat to serve when you don’t feel like making a fuss.
So give this quick chocolate candy recipe treat a try and let me know what you think, and…
Bon appétit!

(I like pretzels on the bottom and top with a peanut butter cup in between. Camera girl likes the pretzel on the bottom with pecan half on top and a chocolate caramel in between; she says it’s like one of those “turtle” candies. Pecans are okay, but they’re too expensive…pretzels and peanut butter cups are all you really need, but get the rest if you’re tryin’ to be fancy pants.)

And for another yummy dessert, try these Caramel Oatmeal Squares.

Chicken Quiche Recipe with a Perfect Crust

06/13/201902/20/2013 by Chef Buck

Camera Girl is cooking up one of my favorites, a pecan chicken quiche recipe! It’s super easy and super delicious. Definitely take the time to make this crust, because it’s not much time at all, and well worth the effort! This is a great way to use leftover chicken (for best results, avoid canned chicken with this recipe—why would you want to do that to yourself?))

What you need for this Chicken Quiche Recipe

Quiche crust:
1 cup ALL PURPOSE FLOUR
1 cup CHEDDAR CHEESE (shredded)
3/4 cup PECANS (chopped)
1/2 tsp SALT
1/4 tsp PAPRIKA
1/3 cup OIL

Quiche filling:
1 cup SOUR CREAM
1/2 cup CHICKEN BROTH
1/4 cup MAYONNAISE
3 Lg EGGS (lightly beaten)
2 cups CHICKEN (cooked, chopped)
1/2 cup CHEDDAR CHEESE (shredded)
1/4 cup ONION (minced)
1/4 tsp DILLWEED (dried)
HOT SAUCE (to taste)
1/4 cup PECANS (chopped)

How to Make Chicken-Pecan Quiche

Make the crust first. Combine all the dry ingredients and mix well. Add vegetable oil and mix thoroughly. Press into a 9” pie plate and bake at 350 degrees Fahrenheit for 12 minutes. Check current prices for pie plates on Amazon.

After baking, remove from the oven and allow the crust to cool completely. While the crust takes its sweet time, whip up the quiche filling.

In a bowl, combine the sour cream, mayonnaise, chicken broth, and eggs and mix together until smooth. Add the chicken (already cooked and chopped well). This is a great way to use leftover chicken, or simply cook up and chop 3-4 thighs, which is what we usually do.

Add shredded cheese, dried dill weed, minced onion, and hot sauce to taste. Mix well and pour into cooled pie crust. Top with chopped pecans and bake at 350 degrees F for 50-60 minutes. The pie will set and be golden brown when finished. Remove from heat and allow to rest 10-15 minutes before serving.

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

For another baked bird in the oven, try this Turkey Pot Pie Recipe.

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

Linguine with Clam Sauce Recipe – White Sauce

09/21/202202/20/2013 by Chef Buck

Throw together a quick linguine with clam sauce recipe. This dish is super flavorful and very easy to prepare. Give it a try–everyone will love you!

Linguine with White Clam Sauce Ingredients

1 pkg LINGUINE (about 13oz)
3 cans chopped CLAMS (approx. 20 oz., drain and reserve liquid)
½ stick BUTTER
½ cup OLIVE OIL
½ cup ONIONS (chopped)
4-6 cloves GARLIC (finely chopped)
1 cup WHITE WINE (dry, not sweet)
½ qt CHICKEN BROTH
RED PEPPER FLAKES to taste (2-3 tsp is what I use)
1 tsp dried OREGANO
1 tsp BLACK PEPPER
1 Tbsp PARSLEY (fresh chopped or dried)
¾ to 1 cup PARMESAN CHEESE (grated)

How to make Linguine with Clam Sauce

Open canned clams and separate liquid from clams. Check current prices for canned chopped clams on Amazon.
Heat a large skillet on medium and begin melting butter, add olive oil.
When all is melted, add onion and garlic. Cook until garlic begins to color, mind cooking temperature to avoid burning (lower temp if needed).
Add white wine and simmer 5-10 minutes to reduce.
Add chicken broth, clam juice reserved from cans (an additional 8oz bottle of clam juice can also be added, if extra clamminess is desired). Add red pepper flakes, oregano, parsley, and black pepper.
Reduce heat to low and simmer for 20 minutes.
While sauce is simmering, prepare linguine according to package directions.
After sauce has cooked for 20 minutes, stir in clams and turn off heat.
Add linguine noodles to sauce (don’t drain and rinse noodles, just take them right from the pot and mix them with the sauce).
Stir in the grated Parmesan cheese and serve. If desired, top with fresh parsley to add a little color.

And toast up some garlic bread, too.
Give this linguine with clam sauce recipe a try and let me know what you think, and bon appétit!

For another seafood dish, checkout this delicious Seafood Stew Recipe.

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Thanks for checking out this puttanesca 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!

Best Seafood Pancake Recipe — Korean Haemul Pajeon

06/13/201902/20/2013 by Chef Buck

Try out this seafood pancake recipe, haemul pajeon! It’s a tasty Korean twist on a pancake, and pretty damn tasty. A pancake for dinner is a good idea as long as it’s a cool pancake, and seafood is always a good idea.

What You Need For This Seafood Pancake Recipe

Pancake:
6 oz SEAFOOD (shrimp, scallops, squid, etc.)
5-6 GREEN ONIONS (cut into 1” lengths)
1 tsp HOT PEPPER (finely chopped)
½ cup ALL PURPOSE FLOUR
½ cup cold WATER
1 EGG (beaten)
2-3 Tbsp cooking OIL
Sauce:
2 Tbsp SOY SAUCE
1 Tbsp RICE VINEGAR
1 tsp SESAME SEEDS
–optional 1 tsp HOT SAUCE (chili garlic, pepper sauce, etc.)

How To Make A Seafood Pancake

Mix sauce ingredients in a small dish and set aside.
Cut green onions in half and then lengthwise, then cut into 1” pieces. Finely chop 1 tsp of hot red pepper—a hot green pepper will do—but a red pepper makes the dish look yummier (also, add a little red bell pepper for color, if desired).
Chop seafood (seafood is ideal for this dish because it cooks quickly—use shrimp, squid, scallops, clams, etc.).
In a bowl, mix flour with cold water. Mix well until a thin batter is formed (add a drop more water if needed—the batter should be thin enough to coat the veggies and seafood thoroughly and spread evenly when poured into the skillet).
Add onions, peppers, and seafood to the batter and mix well.
Heat a skillet on medium high heat and add oil. When oil is heated, add batter and spread evenly. Cook for 4-6 minutes until the edges of the cake begin to brown—but before the edges brown, add 1 well-beaten egg to the top of the cake (tip: shake the skillet to spread the egg evenly over the cake). When the cake has cooked to a light brown on one side, turn and cook approx. 2 minutes on the other side (it won’t take long—be mindful to not burn the egg, but a light crispness makes this dish delicious)
Remove and serve immediately with the dipping sauce.
Give this seafood pancake recipe a try and let me know what you think, and bon appétit!

For another awesome and easy seafood dish, try this Seafood Stew Recipe.

Thanks for checking out the seafood pancake recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

How to Make a Great Hummus Recipe

10/24/202402/20/2013 by Chef Buck

The hummus you buy at the market will never be as good as the hummus you make at home, so make it at home! Here is a no-frills, classic homemade hummus recipe.

Hummus Recipe Ingredients

A food processor is key for a creamy hummus. Check here for current prices on a food processor on Amazon.

2 Tbsp TAHINI
2 Tbsp LEMON JUICE
1 – 3 cloves GARLIC

1 15oz can CHICK PEAS also called Garbanzo Beans
2 Tbsp EXTRA VIRGIN OLIVE OIL
SALT to taste – I use about ¼ tsp

WATER as needed

How to Make Hummus

I use canned beans because it’s a lot less hassle and they’re fine in hummus. Drain and rinse one 15oz can of chick peas, also called Garbanzo Beans.

IMPORTANT NOTE: For a creamier hummus, it makes a difference which ingredients you add first. Add only the tahini, lemon juice and garlic to the food processor and mix until creamy, usually around 30-45 seconds. Start with only 1 garlic clove because your friends and family will appreciate it.

Add the chick peas, extra virgin olive oil and salt to taste. Blend for another 30 seconds or so. [ The extra virgin olive oil has a richer flavor than the varieties used for sautéing. ]

Water can be added. The amount really depends on the consistency of the hummus you’re trying to make. Start with a ¼ cup and add more water if needed. Blend ingredients until desired chunkiness or smoothness is attained. Taste. Add more oil, salt and/or other ingredients (additional ideas provided below), according to your liking.

Garnish with extra virgin olive oil, paprika, parsley or cilantro, etc.

Make Different Hummus Recipes

All manner of ingredients can be added to the basic recipe above. ROASTED RED PEPPERS make a tasty addition, especially those from a jar as they blend readily, but forego adding water since the peppers will have plenty.

Also try adding cucumber, hot peppers, cumin, dill, curry, green onions, etc.
The subtle flavor of the chick peas will pair nicely with most ingredients.

Serve hummus with warm pita bread, pita chips, crackers, or raw fruit and vegetables. It’s great in wraps and sandwiches. Hummus on a hamburger? Why not. It’s inexpensive, easy to make, delicious, and a healthy dining choice. Hummus fits perfectly into a healthy Mediterranean diet.

For a twist on a classic hummus dish, try our sweet potato hummus recipe or this cauliflower hummus recipe.

Thanks for watching our Hummus 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!

Let’s Visit an Asian Grocery Market in the USA

06/13/201902/20/2013 by Chef Buck

Check out this video of our recent trip to a local Asian grocery market in the USA. International markets are interesting places to shop and great places to discover new ingredients and food ideas. Many of the spices I use come from international markets, and it’s often a good place to find bargain prices. Definitely check out the fresh produce prices at your local Asian market–they can’t be beat in my neighborhood–what about where you live?

Visit International Markets for the Best Grocery Prices!

And watch this video of us exploring an Indian Grocery Market !

Thanks for watching! Share this post, comment, and visit your local International markets for great cooking ideas.

Deviled Egg Recipe – Indian Style with Curry

04/26/202102/20/2013 by Chef Buck

This deviled egg recipe is a tasty treat, and preparing eggs with Indian inspired spices will make a nice change from the average awesomeness of a traditional deviled egg recipe.

Deviled Egg Recipe Ingredients

6 EGGS
2-3 Tbsp MAYONNAISE
1 clove GARLIC (finely chopped)
¼ tsp CUMIN SEEDS
OLIVE OIL (1-2 tsp)
SALT and PEPPER (to taste)
CURRY POWDER (to taste)

How to Make Deviled Eggs

Boil and peel 6 eggs.
You can boil them perfectly, if you boil them this way: (Overly-long egg boiling description follows)
Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling. Fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well.
Prepare the eggs in a pot large enough to keep them from jostling together and cracking. Heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered and there is an extra 1 inch of water above the eggs. Add a pinch of salt. (Some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil.
As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes.
After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed.
When eggs have cooled, peel them under the water in the pot. (Peeling them under running water is kind of a waste of water, so why do dat?)
Okay. Now you’ve got 6 boiled and peeled eggs.

Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. And one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste.
In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly.
Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!)
Which brings us back to the egg white.
Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish.
Sprinkle as desired with curry powder (or substitute cumin powder).

Thanks for watching! Share this post, comment, and make eggs for dinner, dude.

For another tasty appetizer recipe, try Asian-Style Spring Rolls w/ Sauce.

Kale Recipe -Ginger Stir-fry w/ Tahini Sauce

06/13/201902/20/2013 by Chef Buck

Try this easy stir-fry kale recipe. Kale is a cool cabbage that kicks broccoli’s ass (or at least in this recipe it does).

Kale Recipe Ingredients:
1 bunch KALE
1 inch piece fresh GINGER
1 medium ONION (cut into slices)
½ cup CARROT (thin cut or string cut)
1 hot PEPPER (finely chopped, optional)
1 Tbsp SESAME OIL
SALT (to taste)
1 Tbsp TAHINI
3-4 Tbsp SOY SAUCE

Divide a 1” piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside.
Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice).
Give this healthy kale Recipe a try and let me know what you think, and…
Bon appétit!

Kale 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.
Free Radicals are something scientists made up to sound smart.

Want more kale recipe ideas? Try this Kale and Beet Superfood salad Recipe.

Spaghetti Carbonara Recipe w/ Chef Buck

02/06/202502/20/2013 by Chef Buck

A delicious super-simple spaghetti carbonara recipe.

Ingredients for Spaghetti Carbonara

13 oz SPAGHETTI
8 oz PANCETTA or thick cut BACON
1 EGG
3 EGG YOLKS
1/2 cup PECORINO ROMANO (grated)
(or just romano, what’s the big deal?)
(even a little parmesan won’t hurt)
PEPPER (as much as you can handle)
SALT (very little)
PARSLEY (optional)

How to Make a Spaghetti Carbonara Recipe

Combine 3 egg yolks and 1 whole egg into a bowl and mix well. Stir in ½ to ¾ cup grated Pecorino Romano cheese—a Romano cheese is “pecorino” if it is made from sheep milk—but if you use Romano made from the milk of a cow or a goat, it won’t be the end of the world (and parmesan wouldn’t kill you either—although the pecorino is nice). Set this mixture aside.
Prepare pasta according to package directions. Add a pinch of salt to the water, but sparingly—there will be plenty of salt in the other ingredients. While pasta cooks, prepare the meat.
Cut 8oz of pancetta or thick-cut bacon into small squares. Pancetta is Italian bacon that is not smoked—most other bacon you find at the market will be smoked; again, it’s not the end of the world choosing one over the other, the main difference will be in the “smokiness” of the dish. In a large skillet, prepare the bacon. Add a generous helping of fresh cracked pepper (generous is whatever amount you like). Make sure the bacon is cooked through, but do not cook it to a crisp! Remove skillet from the heat and pour off the excess bacon grease. When spaghetti is ready, remove directly from the water (do not rinse!) and mix the pasta with the bacon in the skillet. Add the cheese/egg mixture to the hot pasta and continue mixing thoroughly. Initially it will not look like a lot of sauce, but as you stir the mixture into the pasta, it will become quite creamy (and delicious). Add a splash of pasta water if needed. Throw in a little chopped parsley for color and serve immediately.
Give this spaghetti carbonara recipe a try and let me know what you think, and…
Bon appétit!

Want to try another fantastic pasta dish? Watch Chef Buck cook this Linguine w/ Clam Sauce Recipe.

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Thanks for checking out this spaghetti carbonara 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!

Spring Rolls with Peanut Dipping Sauce

04/26/202102/20/2013 by Chef Buck

Spring rolls are a nice appetizer when you go out to eat at a fancy-pants restaurant, and they’re just as nice when you eat them at home, and they’re easy to make. Briefly wetting the rice paper and placing it on a damp towel makes the delicate rice paper easier to handle. The rice paper softens while you place your filling–makes the process much easier–definitely give this technique a try!

All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens quickly when wet. Despite its initial “plasticky” appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.

What You Need to make Spring Rolls

Rice Paper and
Whatever the hell you wanna roll up in the rice paper.
Here are a few options I like to use:
cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on…
there’s no end to what you can use.

How to Make a Fresh Spring Roll

Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny.
Wet the rice paper with warm tap water. Just a few seconds under a warm tap is plenty. Place the rice paper on a damp towel and gently press down. The rice paper will quickly soften and become pliable. Arrange your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. Using basil or lettuce or cabbage leaves as your base ingredient will make the rolls structurally sound and easier to roll. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:

Peanut Dipping Sauce:
1 Tbsp Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil

Chili Dipping Sauce:
2 Tbsp Chili-Garlic sauce
2 Tbsp Soy Sauce
1 tsp Sesame Seeds

And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go.
Alright, that’s enough blabbing.
Give these spring rolls a try and bon appétit!

For another delicious Asian inspired dish, try a Seafood Pancake Recipe.

Seafood Stew Recipe for Winners

06/13/201902/20/2013 by Chef Buck

A simple and delicious seafood stew recipe for winners*.
*also appropriate for non-winners

Seafood Stew Recipe Ingredients

1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL

How to make this Seafood Stew

Heat olive oil on medium heat and add onion and celery and hot pepper.
Give these ingredients a minute head start and then add the garlic and salt.

Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste.

Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.

Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.

After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.

It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try.

Bon appétit!

Hey!!! ….what about a Beef Stew Recipe?

Thanks for checking the seafood stew recipe out! Click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck

Baked Chicken Recipe better than fried chicken

05/19/202002/20/2013 by Chef Buck

It’s not fried chicken, but just barely. This is a simple and delicious recipe for folks who like juicy chicken more than greasy chicken, so give this baked chicken recipe a try.

What you need for this Baked Chicken Recipe

2½ lbs. CHICKEN (skin removed)
1 cup MILK (I use almond milk, but buttermilk is cool)
HOT SAUCE (to taste)
1 cup BREAD CRUMBS
3 tsp CURRY POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp ONION SALT (or regular salt, adjust to taste)
½ tsp GROUND MUSTARD
1 tsp PAPRIKA
*add ½ tsp red pepper if you want a kick

How to “Bake” Fried Chicken

Buy skinless or remove the skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.

Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my mama always used buttermilk. Allow the chicken to soak 30-60 minutes.

In a ziplock bag, add the remainder of ingredients and mix.

2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly.

Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes.
Periodically check on the pieces as oven cooking times will vary.
After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes.

Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.

Give this baked chicken recipe a go and let me know what you think!

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. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

And when you’re tired of chicken, try this Juicy Pork Loin Recipe.

Thanks for checking out our baked chicken 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!

Red Potato Recipe w/ Garlic

07/22/202302/20/2013 by Chef Buck

If you like potato salad, then give this garlic red potato recipe a try. Is it potato salad? Or something better? If you’re looking for a tasty twist on a simple comfort food, then try this Red Potato Recipe.

Red Potato Recipe Ingredients

3 lbs petite RED POTATOES
3-5 cloves GARLIC (finely chopped)
½ cup GREEN ONIONS (chopped)
1 cup PARSLEY (chopped)
1 tsp DRY MUSTARD
2 tsp WORCESTERSHIRE SAUCE
½ cup OLIVE OIL
¼ cup VINEGAR
1 tsp PAPRIKA
SALT and PEPPER (to taste)

How to Make Red Potato Salad

Wash potatoes and remove any blemishes. Leave the skin on. Place in a large pot with water, add salt, cover and bring to a boil and allow potatoes to cook 20-25 minutes. They’ll be done as soon as a fork inserts easily into the potato center. DO NOT OVERCOOK the potatoes! –it will be a disaster if you do. “Disaster” might be too strong a word, but you do not want the potatoes to become too soft. As soon as the potatoes are cooked, pour the hot water off in the sink and refill the pot with cold water to stop the potatoes from overcooking and becoming mushy.
While the potatoes cool, finely chop the garlic and chop the green onions and parsley. I prefer using the hardier curly parsley over the leafier Italian parsley for this dish.
In a large bowl, add olive oil, vinegar, Worcestershire sauce, dry mustard, paprika, salt and pepper, and mix ingredients well. Add the garlic, onion, and parsley and mix into the dressing. Drain potatoes and cut into large pieces into the bowl.
Toss potatoes gently with the dressing until well covered. Serve right away or serve it later, it tastes great either way. Give this Red Potato Recipe a try and let me know what you think, and…
Bon appétit!

For more potato and root vegetable fun, try these Roasted Veggie Fries.

Thanks for Watching our Red Potato Recipe Video!

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Lentil Soup Recipe with Ginger

06/13/201902/20/2013 by Chef Buck

A lentil soup recipe! Doesn’t that sound like all of your dreams are coming true? Pick up some brightly colored lentils and give this lentil soup recipe a try.

What you Need for this Lentil Soup Recipe:

1 ½ cups LENTILS
5-6 cups WATER (or ½ water ½ broth)
1 large ONION (finely chopped)
2 Tbsp fresh GINGER (finely chopped)
1 hot PEPPER (finely chopped)
2 Tbsp OLIVE OIL
1 tsp CUMIN SEEDS
½ tsp TUMERIC POWDER
1 tsp CORIANDER POWDER
1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced)
SALT and BLACK PEPPER to taste
CILANTRO LEAVES for garnish (coriander leaves)

How to Make the 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 large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent.
Now, add ginger, coriander, and turmeric and continue mixing ingredients over medium heat.
Add tomatoes, mix, and cook with ingredients for 2 minutes.
Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference.
Add water, or a combination of water/broth.
Next, bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes.
After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you don’t want your soup to be too thin. Cover pot loosely and continue cooking another 15-20 minutes.

Final Steps:

When the lentils are soft and completely cooked, lightly blend the soup to add a creamy consistency. A hand-held stick blender works great—a few quick pulses and voilà! If a stick blender is not handy (rim shot), simply remove a few cups of the soup to a table top blender, smooth, and return to the pot. This step isn’t necessary, but do it; just do it.
If the soup is thinner than you like, continue to simmer briefly—but remember, the lentils, like rice, will continue to absorb water and thicken the soup on their own.
Garnish with cilantro (coriander leaves) and serve with French bread for optimal taste satisfaction.

Keep Coming Back To See What’s New!

Bon appétit!

And, if you like bread with your soup, you might love trying this Fancy Egg Bread Recipe, it’s one of my favorites.

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

Calamari Salad Recipe …easy squid dish!

06/13/201902/20/2013 by Chef Buck

Calamari salad makes a great addition to any potluck! Also, Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.

What you need for a Calamari Salad

1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)

How to make Calamari Salad

Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.

Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).

In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.

Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.

Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.

Wanna try squid in another dish? One of my favorite uses for calamari is in a Seafood Pancake Recipe, which sounds weird, but try it, you’ll like it.

Thanks for checking out the calamari salad recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck

Cauliflower Recipe -quick cook in the skillet

06/01/202002/20/2013 by Chef Buck

This quick cook cauliflower recipe is an easy way to get healthy veggies on your dinner plate–including lots of garlic, which is always a good idea, right? Lemon zest adds terrific flavor and nutrition to this dish. Cauliflower is a great ingredient because it brings tons of nutrition to the table without being overpowering, so it can be used in many different types of recipes.

Cauliflower Recipe Ingredients

1 head CAULIFLOWER (cut into florets)
1 bulb of GARLIC (finely chopped)
1 cup ONION (chopped)
½ cup PEPPERS (sliced)
3 Tbsp OLIVE OIL
zest of 1 LEMON …current prices online for Kitchen Zesters
2 Tbsp LEMON JUICE
SALT and PEPPER (to taste)
WATER (as needed)

How to Cook Cauliflower Recipe

In a large skillet, heat olive oil on medium high heat and add cauliflower florets. The oil should be hot enough to sizzle when the cauliflower hits the pan.
Sear the florets for 3-4 minutes —keep them moving enough not to burn, but let them rest long enough to get a nice seared edge where possible. The florets will soak up the oil pretty quick—add water sparingly when needed.
Reduce the heat to medium and add the onion. Mix and give the onion a minute head start before adding the garlic and peppers.
Add salt to taste and continue sautéing the vegetables for 1-2 minutes.
Then add ¼ cup of water, cover, and cook 2 minutes.
After 2 minutes, add black pepper, lemon zest and juice, mix, and remove from heat.

At this point, all of your cauliflower dreams will be coming true. Give this cauliflower recipe a try and let me know what you think, and…Bon appétit! Need a nice skillet? Check current prices for skillets on Amazon.

cauliflower potato salad — low carb cauliflower “potato” salad recipe

Cauliflower Fun Facts:

Cauliflower is a flower.
Cauliflower is very high in Vitamin C.
Kids pretend to hate cauliflower, but they actually love it.

If you like that cauliflower recipe, then maybe you’ll like a Brussels Sprouts Recipe, too.

Thanks for checking out this easy cauliflower 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!

Pita Chips Recipe for a baked, spicy, pita snack

10/24/202402/20/2013 by Chef Buck

Pita chips are easy to make and you can bake them up quickly using your favorite spices. You can’t have hummus without pita chips! I mean, you can, but…why? Pita chips go great with all kinds of dips and are excellent with salads or just as an alternative to your run-of-the-mill potato chip.

Pita Chips Ingredients:
1 pkg. PITA BREAD
OLIVE OIL
SALT
SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like)

Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout.
Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere’s seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try.
Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out.
Give this pita chips recipe a try and let me know what you think, and…
Bon appétit!

Want to make hummus right now? Check out this Classic Hummus Recipe.

Thanks for Watching our Pita Chips 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!

Fried Bologna at the Truck Stop Diner

06/13/201902/20/2013 by Chef Buck

A road trip isn’t complete without a truck stop breakfast, especially if there’s fried bologna!

I don’t see fried bologna on a lot of menus anymore, but when I do, I order it. I’ll run across it once in a blue moon, usually at a truck stop diner, and not a fancy-pants truck stop, either–it’ll likely be a run-down-looking outfit that cares more about good food and good service than looking shiny and new; some place that’s been around for a loooong time and hasn’t quite gotten around to whacking fried bologna off the menu. And I don’t know if that’s a good thing or not. I know bologna is not the best thing for my health, I have no doubts about that. Bologna is what? –lips and assholes? Something like that. But it’s also a touchstone, something there carries me back to being a kid when we used to have bologna in the fridge all the time. More often than not, the bologna found it’s way between two slices of Wonder Bread with too much mayonnaise, but sometimes it showed up fried on the breakfast table, and sometimes it showed up curled up on a piece of toast. I liked it then and I love it now. I don’t eat fried bolonga too often (or any bologna) and rarely see it offered on a menu, but it’s hard to resist when I do, for better or worse.

Follow this link to see the kind of food I grew up with–Down Home Southern Cooking.

Okra Recipe with Tomato Gravy

09/04/202002/20/2013 by Chef Buck

This tomato okra recipe features whole pod okra in a tomato gravy. It’s a terrific southern style okra dish that tastes great without the dreaded okra slime!

Tomato Okra Recipe Ingredients

1 lb OKRA (whole pods)
1 medium ONION (chopped)
1 cup TOMATO PUREE (or 2 chopped tomatoes)
2 Tbsp OLIVE OIL
1 tsp MUSTARD SEEDS
1 Tbsp CORIANDER POWDER
1 tsp CHILI POWDER
1 Tbsp white wine VINEGAR
SALT and PEPPER (to taste)
¼ cup WATER

How to Cook Okra

Heat olive oil on medium heat and add onions.
Cook for 1 minute and add mustard seeds. Add coriander and chili powder and continue sauteing onions for another minute.
Stir in the tomato puree. Add salt. I like using puree because it’s thick and sweet and acts like a gravy. You can substitute fresh chopped tomato instead if you prefer a thinner consistency.
Add fresh okra. Fresh! Buy okra that’s bright green and firm, not soft and bendy. Small okra pods are best—1” to 2”. Okra won’t stay pretty in the fridge for too long, so use soon after buying (1-2 days). Trim the stems, but not too much—you don’t want to cut into the pod and release the watery goo. I say goo, but not in a bad way. Okra is a dry climate vegetable and stores a lot of moisture in its pod—it’s a kinda gooey moisture—that’s why cut okra is often used in soups and gumbos as a thickener. Mix the okra into the tomato gravy.
Add vinegar and continue sauteing another minute. The tomato and vinegar will cut the “slickness” of the okra.
Add ¼ water, cover pan and reduce heat to low. Let simmer for 5 minutes.
Add pepper and adjust salt as needed and serve.

That’s it! Give this tomato okra recipe a try and let me know what you think.

You know what goes great with this okra recipe? This crazy delicious Blackened Fish Recipe.

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.

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

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

Thanks for watching our recipe videos!

Parsnip Soup with a curry twist…you’ll love it

02/01/202402/20/2013 by Chef Buck

If you’ve never tried parsnips before, this parsnip soup recipe is an easy introduction. Blended up, this dish is super creamy without a drop of cream, which is a healthy low-cal option and makes my belly happy on several levels. Parsnips are available year-round. They resemble carrots, but are paler and have a stronger flavour. Give this parsnip soup recipe a try—it’s guaranteed super delicious or your money back.

What You Need For This Parsnip Soup Recipe

1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 Tbsp OLIVE OIL
1 Tbsp CURRY POWDER
1 tsp CUMIN POWDER
1 tsp CORIANDER POWDER
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (chopped, garnish)

How to Make Parsnip Soup

In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute.
Add parsnips and potatoes and continue cooking until the onions are soft.
Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water .
Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes.
After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.

And that’s it…give this parsnip soup recipe a try and let me know what you think!

Parsnip Fun facts:

In Roman times parsnips were believed to have been an aphrodisiac.
In Scotland parsnips are still known as White Carrots.
Are a favourite with gardeners because of the short growing season.
People used to believe that eating parsnips could relieve a toothache or tired feet.
Half of the carbohydrates in parsnips are sugar, and the rest is starch.
Parsnips were once used to sweeten jams and cakes before sugar was widely available.

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

Thanks For Watching Our Recipe Videos!

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

Chana Masala Indian Chickpea Curry Recipe

07/02/202102/20/2013 by Chef Buck

Chana masala is a delicious Indian chickpea curry. It’s easy to make and a great introduction to Indian cooking.

What You Need to Make the Best Chana Masala

1 15 oz can CHICK PEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICK PEA FLOUR (also called besan)
1 tsp CUMIN SEEDS
1 tsp CHILI POWDER
1 tsp GARAM MASALA
1/8 tsp ASAFOETIDA (optional, also called hing)
½ tsp TUMERIC
SALT (to taste)
Check out current prices for Indian Spices on Amazon.

Many chana masala recipes include onion, but I think it’s fine with or without; I make so many Indian dishes with onions, it’s nice to have a few that are onion-free if desired. I do include asafoetida (hing) and besan (chick pea flour), but those can be optional, too.

Chana masala is a very flexible dish. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but it’s still wonderful. It’s also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.

I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:

chole masala — Make chana masala a side dish or your main meal

How to Make a Chana Masala Recipe

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

Garnish with fresh coriander leaves. Serve with rice or on its own.
Give this chana masala recipe a try and let me know what you think, and bon appétit!

Want to make another easy Indian Recipe? Try Baingan Bharta, a delicious Eggplant Curry recipe.

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Thanks for watching our Chana Masala recipe

Spicy Couscous Recipe …how to make a quick side dish

06/13/201902/20/2013 by Chef Buck

Anyone up for a spicy couscous recipe? Couscous is a quick and simple dish, so naturally I love it. It makes a great pairing with fish, and both can be cooked up quickly. I usually start with plain couscous and spice it up myself, it is simple to do and much yummier than any overpriced pre-made couscous mix you’ll buy at the market.

What You Need To Make This Spicy Couscous Recipe

1 cup COUSCOUS
2 Tbsp OLIVE OIL
1 medium ONION (chopped)
3 cloves GARLIC (finely chopped)
1 HOT PEPPER (finely chopped)
1 tsp MUSTARD SEEDS
1 tsp CHILI POWDER
1 tsp PAPRIKA
½ tsp TURMERIC POWDER
1 tsp TOMATO PASTE
1 ½ cup WATER (or broth)
SALT (to taste)

How To Make Spicy Couscous

Heat olive oil on medium high heat and then add onions.
Stir for 1 minute and add mustard seeds, hot pepper, and garlic.
Continue sautéing for a couple more minutes.
Stir in chili powder, paprika, and turmeric.
Add salt and tomato paste and mix well.

Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil.
After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes.

After 5 minutes the couscous will have completely absorbed all the water.
Uncover and immediately fluff with a fork; this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too.
Give this spicy couscous recipe a try, and I hope you like it.
Bon appétit!

This couscous recipe goes great with this DELICIOUS BLACKENED FISH RECIPE!

Thanks for watching my couscous recipe video. If you liked it, then used the buttons below to share the recipe with your friends. Thanks!
-Chef Buck

Gobi Matar Cauliflower Curry Recipe

04/16/202102/20/2013 by Chef Buck

Try this flavorful Indian gobi matar recipe with cauliflower and green peas. I use a mix of spices to create my own masala for this vegetarian recipe, but you can substitute a store-bought pre-made curry spice mix. This spicy vegan cauliflower curry makes a great side dish or entrée.

What You Need To Make Gobi Matar

1 CAULIFLOWER (cut into florets)
1 15oz can DICED TOMATOES (or 2 med tomatoes)
1 8oz can GREEN PEAS
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 Tbsp GINGER (finely chopped)
5-7 GARLIC cloves (finely chopped)
1 Tbsp CHILI POWDER (sub cumin powder for less heat)
1 Tbsp CUMIN SEEDS
1 Tbsp TURMERIC POWDER
1 Tbsp CORIANDER POWDER
2 tsp GARAM MASALA (optional)
3 Tbsp OIL for cooking
¼ cup WATER
SALT (to taste)

Check out current prices for Indian Cooking Spices on Amazon.

How To Make Cauliflower Curry

In a skillet or pot, heat oil on medium high heat.
Add cumin seeds. Seeds will brown and crack quickly, so almost immediately add onion.
Add onion and stir.
Cook 1 minute and then add ginger, garlic, and hot pepper.
Continue cooking until onions are soft.
Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes.
Add salt to taste.
Add tomatoes. If using fresh tomato, as tomatoes cook down I like to crush them with a spoon.
Stir in cauliflower florets.
Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes.
When the cauliflower is almost cooked to your liking, add garam masala and green peas.
Mix and continue cooking until peas are heated through.

And that’s it, your cauliflower and peas are transformed into a delicious vegetable curry.

Check out a variation on this Indian gobi matar recipe and watch me cook a complete Indian dinner.

Thanks for checking out our gobi matar 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! Check out the Chef Buck Youtube Channel.

Thanks for watching our Indian curry recipe!

Blackened Fish Recipe Quick and Easy

03/06/202102/20/2013 by Chef Buck

A blackened fish recipe is delicious and super simple to prepare. You take any filet of fish, coat it in butter and lots of spice, and then cook the fish quickly in a very hot skillet.

What you need for this Blackened Fish Recipe

FISH
BUTTER
SEASONING
…and a hot skillet; blackened fish is quick and easy and delicious

How to Blacken Fish

You can use almost any fish for this blackened fish recipe, just be mindful of the size of the filet and adjust the cooking time as needed. Fish is easy to cook, and even easier to overcook, which you’ll want to avoid.

If frozen, allow the fish to thaw completely, and pat it dry. Let the fish sit at room temperature at least 15-20 minutes before cooking, don’t take the fish right out of the fridge and throw it into the skillet.

Melt just enough butter to coat all the fish, then dredge the filets in the butter. Season both sides of the fish well. Many seasonings will work great, but some of my favorite spices for blackening fish are paprika, Italian seasoning, chili powder, garlic powder, black pepper, and salt. There is no wrong amount of spice; if it sticks to the fish, it’s enough.

Heat a lightly oiled skillet on medium heat and then when the skillet is hot, add in the fish. The filet should sizzle when it hits the pan. How long the fish cooks will depend on the size and thickness of the filet. Leave the fish alone and allow it to cook undisturbed for 3-5 minutes, depending on the size of the fillet. Adjust the stove temperature as needed.

You can make due with any skillet, but a cast iron skillet is ideal. I travel with a Lodge brand cast iron skillet which works well and is priced well, too. Check current prices for a cast iron skillet on Amazon.

Turn the fish once and continue to cook on the other side for 2-4 minutes as needed. If the fish filets are especially thick, sear the sides of the fish as well.

Serve this blackened fish recipe away. Fish is a quick entree to prepare and makes a nice main course for yesterday’s leftover side dishes. Whether you’re serving salmon, tuna, swordfish steaks, mahi mahi, etc., you can whip up a fancy feast in quick time with this quick blackening technique.

If you enjoyed this fish recipe, then you might like this Baked Fish dish.

baked fish recipe — Tilapia and cod are great fish fillets for baking

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Thanks for watching our recipe videos!

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Chole Palak Chickpea and Spinach Recipe

10/06/202302/20/2013 by Chef Buck

Chole Palak is an Indian-style spinach and chickpea recipe that’s super flavorful and a breeze to make. With a few ingredients in the cabinet, this tasty dish is always just a few minutes away.

What You Need to Make Chole Palak

SPINACH (13 oz can or frozen, or 3 cups chopped fresh)
CHICKPEAS (15 oz can, rinsed and drained)
TOMATOES (diced, 14 oz can—or 2 fresh tomatoes
HOT PEPPER (1 or 2, minced)
GINGER (1 Tbsp, minced)
OLIVE OIL (2-3 Tbsp)
CUMIN SEEDS (1 tsp)
ASAFOETIDA (¼ tsp)
CORIANDER (1 Tbsp)
CHILI POWDER (1 tsp)
TURMERIC (½ tsp)
GARAM MASALA (1 tsp)
SALT (to taste)
Check out current prices for Indian Spices on Amazon.

chole palak chickpea spinach — Chole Palak is a popular Spinach and Chickpea dish

How to Make Chole Palak

Heat olive oil on medium high heat and add cumin seeds and asafoetida. The seeds should sizzle when they hit the pan and will brown and crack quickly. Add the tomatoes, ginger, and peppers. Mix well and then add the coriander, chili, and turmeric powder.

Mix and allow the tomatoes to cook down 3-4 minutes. Add the spinach and salt and stir well. Add ¼ – ½ cup water—I like less water, but add as desired throughout the recipe. Cover and let cook 3-4 minutes.

Uncover and mix in chickpeas (also called garbanzo beans). Add another ¼ cup of water, reduce heat to simmer, cover and cook for 5-6 minutes. At this point the chickpeas will be soft enough to smash easily with a fork, which you don’t have to do, but I prefer the consistency of the dish if I mush about half of them.

Add the garam masala and stir another minute or two, also adding more water if desired. And that’s it! Enjoy! When I prepare an Indian meal, I almost always serve this dish; it’s easy, healthy, and delicious, so why not? Give chole palak a try, let me know what you think, and bon appétit!

For another fantastic dish, try Baingan Bharta, an Indian-style Eggplant Recipe.

Thanks for Watching our Chole Plak Recipe Video!

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Shrimp Remoulade Recipe – Best Shrimp Salad

09/13/202402/20/2013 by Chef Buck

Shrimp remoulade salad is one of my all-time favorite dishes. I used to eat this all the time when I lived in New Orleans—and I never go back without making a stop at the Gumbo Shop for a taste. I don’t know exactly how the Gumbo Shop prepares shrimp remoulade sauce, but this recipe is how I throw it together. A lot of ingredients go into the sauce, but it’s worth the effort. Give it a try!

What You Need for Shrimp Remoulade

TOMATO PUREE (½ cup)
MUSTARD (¼ cup –creole, stone ground, or dijon)
HORSERADISH (2 tsp –prepared)
GREEN ONION (1 tsp, minced)
PARSLEY (1 Tbsp, finely chopped)
WORCESTERSHIRE SAUCE (½ tsp)
MAYONNAISE (3-5 Tbsp)
CELERY (1 Tbsp, minced)
GARLIC (1 clove, minced)
CHILI POWDER (1 tsp)
PAPRIKA (1 tsp, smoked)
SUGAR (1 tsp, optional
SALT (to taste)
HOT SAUCE (½ tsp)
LEMON JUICE (1 Tbsp)
OLIVE OIL (1 Tbsp)
VINEGAR (1 tsp)

Salad Ingredients:

SHRIMP (1 lb, boiled)
SALAD GREENS
TOMATO SLICES
GREEN ONION (chopped, optional)

How to Make Remoulade Sauce

A kitchen colander can be helpful for this dish; check current prices for colanders on amazon.

To make the sauce, just mix all the sauce ingredients together (really?!). I’m using tomato puree in this version, but I’ve also made this dish using ketchup or tomato sauce; it will be thinner if you use those two, but that can be a good thing, especially if you want to toss the greens in the remoulade sauce.

Sugar is optional and definitely not needed if you’re using ketchup, which is usually sweet enough. Sometimes I’ll add a teaspoon of onion powder. This is a great recipe to play with, but be judicious with the mayonnaise! Using fresh ingredients like parsley, garlic, green onion, and celery will really make this sauce shine.

You can definitely make and serve the sauce immediately, but making it hours ahead or even the day before will embolden the flavors. Embolden the flavors? I’m not sure if that’s the right way to say that, but you know what I mean.

Cooking The Shrimp

I’m using 1 pound of deveined shrimp in the shell. For this salad, the bigger the shrimp the better, but I usually get whatever’s on sale—any kind of shrimp is gonna be delish in this dish. Before boiling, prepare a bowl of ice water to cool the shrimp after cooking—this will keep the shrimp from becoming overdone (tough and rubbery).

Put a pot of water on the stove and add 2 bay leaves and a generous amount of salt. Bring the pot to a boil and add the shrimp. I find a pound of shrimp takes about 2 minutes, but this will vary depending on the size of the shrimp and the amount of water in the pot. For sure, they will cook fast. Do not ignore them—it’s not a good time to multi-task. When the shrimp turn pink, they’re done. Get ’em out of the hot water and into the ice bath—this will halt the cooking process, and your shrimp will be perfecto (and now that they’re cooked, they’ll be super easy to peel).

Toss the shrimp in the remoulade sauce and serve over a bed of fresh greens. I like to garnish the salad with green onion and fresh tomato. Serve with saltines or a loaf of French bread and soft butter.

For another tasty dish, try my Garlic Shrimp Recipe.

Thanks for Trying Our Shrimp Remoulade Recipe

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Indian Market for Groceries and Cooking Ideas

06/13/201902/20/2013 by Chef Buck

Shopping at a local Indian market can be great place to find exotic spices and produce, and they often have great prices, too. Do you have a local Indian grocery near you? If so, check it out, you’ll probably find great deals, and you will certainly get some new ideas on dishes and flavors to try in the kitchen. A lot of what I know about cooking, I learned through trial and error and experimenting with unfamiliar ingredients and cooking styles. Experimentation makes the kitchen a lot more exciting!

Watch our video tour of a small Indian Market in the USA

Check out this Complete Indian Cooking tutorial in Real Time.

It took us about an hour to prep and cook this full Indian meal.

Click the pic below for a trip to an Asian Market.

indian market — Shopping trip to an Asian Market

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Southern Cooking in the Kitchen with Mama Redbuck

06/13/201902/20/2013 by Chef Buck

Mom and sister cookin’ up some vittles, Southern style. I learned Southern cooking from my mother and I’ve learned a whole lot of other things since then…but I grew up around good cooking, and I’m thankful.

This is the best of both worlds: having great cooks prepare southern cooking and then doing all the cleanup, too!
One thing I learned from my mom, which she never learned herself, is that cooking in the kitchen needn’t be a chore. My mama always made it a chore, but then she always had to cook for a lot more folks than I ever had to at home. And really, I never “had to” cook–I always cooked because I wanted to. Nowadays folks are just as likely to eat out as they are to eat at home, and even if they eat at home, they’re just as likely to pull something out of a box that is already pre-made, requiring only a brief tour in the microwave.
A home-cooked meal can be a luxury, and it can be a pleasure to make, too. And you can save some money, as well–if you do it right.
A mess in a kitchen reminds me of being a kid, and holidays. And food you prepare from scratch will always smell better than food made in a factory.
Southern cooking mighta clogged my arteries a bit, but it never clogged my brain.
It was a good place to start. Thanks, Mom.

Take a look at Mama Redbuck baking a Parmesan Pesto Bread Recipe.

Thanks for watching and subscribing! I appreciate it…and click some buttons below to share with friends! Thanks.
–Chef Buck

Baingan Bharta Roasted Eggplant Curry Recipe

02/01/202402/20/2013 by Chef Buck

Roasted eggplant curry is easy to prepare and super-flavorful with this simple, classic Indian dish. Give this Baingan Bharta eggplant curry a try and let me know what you think.

What You Need to Make Eggplant Curry

Ingredients:
1 large EGGPLANT (roasted)
1 med/lg ONION (chopped)
3-4 cloves GARLIC (finely chopped)
1 hot PEPPER (finely chopped)
1 14 oz can diced TOMATOES (or 2 fresh tomatoes)
1 cup chopped CILANTRO (coriander leaves)
1 tsp MUSTARD SEEDS
1 tsp CUMIN SEEDS
1 tsp CORIANDER POWDER
½ tsp TURMERIC
½ tsp GARAM MASALA
5-6 Tbsp OLIVE OIL
Check out current prices for Indian Spices on Amazon.

baingan bharta eggplant curry — Baingan bharta eggplant curry, a classic Indian dish.

How to Make Baingan Bharta

Slice the eggplant lengthwise down the middle into two halves, brush all surfaces with olive oil, place on a baking pan flat side down, and bake at 400 degrees F for 30 minutes.
Remove from oven. The eggplant will be very hot, so set aside to cool.
In a skillet, heat olive oil on medium high heat. Add mustard and cumin seeds and cook 20-30 seconds—not too long or they will overcook. A pinch of asafetida can be added as well, if desired.
When cumin seeds begin to open, add onions and sauté for a couple of minutes.
Add garlic and hot pepper and continue sautéing. Add coriander and turmeric powder and mix well. I like to go light on the spices, but feel free to add more if desired. If you like a spicier dish, add 1 tsp of chili powder. I like to take it easy on the spices so as not to overpower the flavor of the eggplant. Add salt to taste and continue cooking a couple more minutes.
Stir in tomatoes, reduce heat, and simmer 4-5 minutes. While tomatoes simmer, return to the eggplant.
At this point the roasted eggplant will be much easier to handle (although it may still be hot, so use care). Using a spoon, the meat of the eggplant can be easily scooped away from the skin. Discard the skin. Roughly chopped the eggplant and add to the skillet, mixing well with the tomato mixture. Cook for 3-4 minutes and then add garam masala. Mix and continue cooking another couple of minutes.
Add 1 cup of chopped cilantro (coriander leaves). Mix and remove from heat.

And that’s it. Give this eggplant curry recipe a try, let me know what you think.

And for another great indian dish, try this Chicken Tikka Masala Recipe.

Thanks for Watching our Baingan Bharta Recipe

Quinoa Recipe — Spicy Spanish Style Quinoa

06/13/201902/20/2013 by Chef Buck

Try this spicy Spanish-style quinoa recipe; it’s vegetarian heaven. Quinoa is a versatile ingredient and an excellent source of protein. Quinoa is a grain-like superfood and a great substitute for rice, and just as easy to prepare. I use it often as an alternative to rice–even in rice pudding. Give this quinoa recipe a try; I’m sure you’ll be eating a whole lot less rice in the future, and not missing it at all.

What You Need For This Quinoa Recipe

1 Tbsp OLIVE OIL
1 ½ cups QUINOA (check current prices for quinoa on Amazon)
½ cup RED ONION (minced, separated)
3-5 cloves GARLIC (finely chopped)
½ large RED BELL PEPPER (minced, separated)
1 14 oz can DICED TOMATO (reserve juice)
1 15 oz can KIDNEY BEANS (drained, rinsed)
1 tsp CUMIN powder
1 tsp CHILI powder
2 cups WATER, including drained tomato liquid
½ cup CILANTRO (fresh, chopped)
1 small CUCUMBER (diced, peeled if waxed)
1 AVOCADO (seeded, peeled, diced)
1/3 cup LIME JUICE (freshly squeezed)
SALT and PEPPER to taste

How to Make Spanish Quinoa

Open the canned tomato and drain the tomato liquid into a measuring cup. Add enough water to equal 2 cups.
Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of the red pepper for 2-3 minutes. [the rest of the onion and red pepper will be added raw at the end.]
Add quinoa.
Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture. Bring the pot to a boil. Reduce to medium low and cook approx. 15 minutes. The liquid will be absorbed.
Remove from the heat and let sit for about 10 minutes and then fluff with a fork. Allow quinoa to cool some, you want it to be warm, not piping hot when you add the rest of the ingredients.
After quinoa has cooled some, add in the remaining onion and pepper pieces, and the chopped cilantro. Mix. Then add cucumber and avocado and lime juice (or sub lemon juice). Toss gently.
And then serve.
Give this spicy Spanish quinoa recipe a try and let me know what you think, and…

Bon appétit!

For another tasty vegetarian recipe, try this Easy Eggplant Burger Recipe.

veggie burger recipe — Veggie burger recipe with blackened eggplant

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Spaghetti Squash Recipe — Mediterranean Style

06/13/201902/20/2013 by Chef Buck

I love this Mediterranean spaghetti squash recipe; its 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

Mediterranean spaghetti squash recipe — Mediterranean spaghetti squash makes a great vegetarian meal

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. Bake, 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.

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

Turkey Pot Pie Recipe with leftover turkey

06/13/201902/20/2013 by Chef Buck

Make this turkey pot pie recipe! This dish will stick to your ribs; it’s simple, delicious comfort food like you like it, and a great way to use leftover turkey. Or substitute chicken for a chicken pot pie recipe.

Ingredients for Turkey Pot Pie Recipe

2 to 3 lbs. of cooked TURKEY (or chicken)
1 large RED ONION (chopped)
5 cloves GARLIC (minced)
2 cups BROCCOLLI FLORETS
1 med ZUCHINNI (chopped)
1 14 oz can ARTICHOKE HEARTS (chopped)(or experiment using veggies you love)
White Sauce:
2 Tbsp BUTTER
2 Tbsp all-purpose FLOUR
1/4 tsp SALT
1 cup MILK
2 cups CHICKEN BROTH
Casserole Topping:
1 tsp black PEPPER
1 ½ cup BUTTERMILK
1 ½ cup SELF-RISING FLOUR
1 ¼ stick BUTTER (melted)

How to Make Turkey Pot Pie

Cook turkey (or chicken) your favorite way, then allow to cool. Remove skin and bones and chop into casserole friendly pieces. If you have left-over turkey or chicken, then this is a great dish to utilize that extra bird when you’re fed up with eating sandwiches (definitely keep this dish in mind after Thanksgiving).

Chop veggies into casserole friendly pieces—definitely experiment with the types of veggies you use—whatever is on hand will usually work; isn’t cleaning out the fridge what a casserole does best?

Make the white sauce:
In a sauce pot, melt 2 Tbsp butter on low heat and slowly add 2 Tbsp flour, mixing until mixture is smooth. Add ¼ tsp salt. Slowly add 1 cup milk, stirring until all is smooth. Turn burner heat up to medium high and add 2 cups broth. Continue stirring until mixture is heated through, but do not bring to a boil. Cover and remove from heat.

Arrange turkey on the bottom of a casserole dish and cover with the white sauce. Check here for current prices on a Pyrex Casserole Dish on Amazon.

Top turkey with the chopped veggies. Add additional seasonings if desired, but keep in mind that the broth may already be well salted.

In a bowl, combine 1 ½ cups buttermilk, 1½ cups self-rising flour, 1¼ stick melted butter, and black pepper. Mix into a smooth batter.

Pour batter over the veggies; spread evenly over the casserole to form a smooth top layer.

Place Casserole in an oven pre-heated to 425 degrees F and cook approx. 35 minutes. Cook an additional 5-10 minutes under the broiler to brown the top crust.

Allow casserole to rest 10-15 minutes before serving, and then follow your heart.

That’s it, dudes. Giive this pot pie recipe a try and let me know what you think, and…

For another family-style recipe, try this Complete Roast Chicken Dinner.

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

Best Homemade Focaccia Bread Recipe Ever

06/13/201902/20/2013 by Chef Buck

Nothing beats the taste of homemade focaccia bread, and my mama bakes the best bread. In this video we get to see her make focaccia step by step. Give this Italian flatbread a try, your family and friends will love you for it.

Focaccia Bread Ingredients:

3 ½ cups all-purpose FLOUR
1 ¼ tsp KOSHER SALT
1 Tbsp INSTANT YEAST
1 ½ cup warm WATER (approx. 130 degrees F)
1 ½ large sweet ONION (diced)
4-6 cloves GARLIC (finely chopped)
¼ cup JALAPENO (diced)
1 cup OLIVES –black, green, or both (chopped)
¼ cup PEPPERONCINI (chopped)
1 cup CHEESE (grated parmesan, asiago, and romano)
1-2 Tbsp fresh ROSEMARY (finely chopped)
approx. 6-7 Tbsp OLIVE OIL

How to Make Homemade Focaccia Bread

Sift 3½ cups of ALL-PURPOSE FLOUR and combine in a mixing bowl with SALT and YEAST. Add WARM WATER (approx. 130 degrees F) and mix contents of bowl for 1 minute in mixer. Remove dough.

In a 9 x 13 baking pan greased with 1-2 Tbsp OLIVE OIL, spread dough flat. Cover and allow dough to rise for 45-60 minutes. Check current prices for 9 x 13 Baking Pan on Amazon.

While dough rises, chop and prep topping ingredients. Take time to sauté the onions and garlic well. Feel free to use more or less ingredients—this combo is terrific—but experiment according to your tastes (I bet a little sundried tomato would be awesome).

After bread has risen, uncover and drizzle the top of the dough with 2 Tbsp OLIVE OIL. My mama sticks the end of her thumb into the dough all along the top to create an interesting (or not quite interesting) pattern; this is something you can do, too, if you’re retired with a lot of free time on your hands, but it’s not necessary.

Sprinkle and spread toppings evenly over the dough.
Place the bread in an oven pre-heated to 375 degrees F and bake approx. 35-40 minutes.
Remove bread from oven and let rest 5 minutes before transferring to a cooling rack.
Take care not to eat it all right away because you’ll want some for later.

Give this Focaccia bread recipe a try and let me know what you think!

For another great Mama Redbuck bread recipe, try this crazy delicious Pesto Parmesan Bread Recipe.

Try the Best Moroccan Chicken Stew Recipe

06/13/201902/20/2013 by Chef Buck

Wow! This is super flavorful Moroccan chicken stew recipe. The combo of lemon and olive add a tangy richness to the broth and add a nice twist to your expectations of a chicken stew. Chef Bill cooked up this wonderful Chicken tagine and we had the camera running to catch it all. Give this delicious recipe a try and you will not be disappointed.

Ingredients for Chicken Stew:

2 1/2 lbs CHICKEN Pieces (skinned)
1 Tbsp OLIVE OIL
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
1 cup CHICKEN BROTH
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced–or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1/4 cup LEMON JUICE
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste

How to Make This Chicken Tagine

Heat olive oil in a pot over high heat. Season chicken with salt and pepper and then place in pot. Brown chicken appox. 3 minutes each side and then remove from pot.
Add onion and garlic and saute in juices for a couple of minutes. Return chicken to pot and add Chicken Broth.
Add olives. Add cinnamon, cumin, and ginger. Stir, and bring pot to a boil. Reduce heat, cover, and simmer for 45 minutes.
After 45 minutes, uncover, turn chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish. To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired. The olives are fantastic.
And the chicken is, too!
Give this terrific chicken stew a try and let me know what you think, and…
Bon Appétit!

And try this tasty Cornish Hen Recipe, too.

Quick Salad Recipe Ideas for Spicy Foods

06/13/201902/19/2013 by Chef Buck

Two quick and cool salad recipe ideas: tomato and cucumber salad. These salads make perfect sides for a spicy meal. The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare. No cooking is required; simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.

Tomato Basil Salad Recipe

Ingredients:
2 fresh TOMATOES (diced)
½ cup BASIL (chopped)
¼ cup FETA CHEESE (crumbled)
1 Tbsp OLIVE OIL
1 tsp BALSAMIC VINEGAR
SALT and PEPPER, to taste

Creamy Cucumber Salad Recipe

Ingredients:
2 SALAD CUCUMBERS (diced)
½ LEMON (juice and zest)
¼ cup GREEK YOGURT
1 tsp DILL
SALT and PEPPER, to taste

Give these salad ideas a go and let me know what you think, and bon appétit!

Want another salad idea? Try this Jicama Salad Recipe.

Beet Greens Recipe — Easy, healthy Dish!

12/17/202102/19/2013 by Chef Buck

This is a super simple beet greens recipe. If you purchase beets with the greens intact, don’t throw those greens away! You can cook up a tasty dish using the beet greens (and if you don’t buy beets with the greens, then you need to make an adjustment in your shopping habit).

Beet Greens Recipe Ingredients:

1 bunch BEET GREENS
½ RED ONION (chopped)
1/3 RED BELL PEPPER (chopped)
2 cloves GARLIC (thinly sliced)
2 Tbsp OLIVE OIL
SALT (to taste)
PEPPER (to taste)
LEMON JUICE or VINEGAR (optional)

How to make Beet Greens

Remove the greens from the root and wash thoroughly because greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions and garlic.

I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much, because it’s more for color than to influence the taste of the dish. The stems are a nice contrast to the dark greens.

Add a little water if needed, but not too much, the greens will release plenty of water.
Add the beet green stems. These will soften pretty fast, so a minute or two will be plenty of time Remember, overcooked veggies are a drag, man! Add the leafy greens.

Initially, I don’t mix the greens with the ingredients. I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir, then add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, and vinegar goes great with greens, too.
Remove from heat and serve hot.

Beet greens make a great side, especially with chicken or a cheap cut of meat. I like to serve greens as a main dish over quinoa, which is a seed that acts like a grain and is an excellent source of protein. (Check current prices for quinoa on Amazon.)

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

Give these healthy beet greens recipes a try and let me know what you think, and bon appétit!

For another beet dish, try this Roasted Beet and Quinoa Recipe.

how to cook quinoa — Quinoa with roasted root vegetables.

Thanks For Watching Our Recipe Videos!

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

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