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!
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.
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.
canned 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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
A 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
classic Southern style pear salad dessert
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 but still use MARASCHINO CHERRIES (because they’re easy, and perfect)
pretentious pear salad with attitutde
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
click pic for French-style baked pear dessert
Thanks for checking out the video and recipes. If you liked it, then click a button or two below and share it with your friends. I appreciate it! –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!
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.
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.
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.
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)
buffalo chicken pizza recipe
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.
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.
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!
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
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)
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!
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!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try 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.)
Korean-style haemul pajeon is a delicious seafood pancake –and fun to make, too.
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!
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
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.
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 sauteing. ]
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.
Thanks for checking out our homemade hummus 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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)
We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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!
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!
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.
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)
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.
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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.
baked egg bread with rosemary seasoning
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
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.
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.
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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
A 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.
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.
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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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:
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!
Thanks for checking out the chana masala recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
Thanks for watching our Chana Masala recipe
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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) Spicy couscous makes a tasty side dish, and it is fast and easy to prepare …and did I mention cheap?
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!
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)
Is it gobi matar or gobi mattar? However you want to spell it, it’s a delicious Indian dish.
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.
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!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
A 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.
Tilapia and cod are great fish fillets for baking
Thanks for checking out our blackened fish recipe video. Sign up for our mailing list and never miss a new Chef Buck recipe, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our websites, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
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 to Make 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)
Shrimp Remoulade is a New Orleans classic
How to Make Shrimp Remoulade
The Remoulade Sauce:
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.
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. Let the salivating begin. And bon appétit!
Thanks for checking out the recipe. To never miss a video, subscribe to Chef Buck! Click some of the buttons below and share this awesome Shrimp Remoulade with your friends. Thanks! –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.
Chana Masala recipes can be super versatile; this is chana masala prepared with Quinoa.
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.
Click pic for Parmesan Pesto Bread recipe Thanks for watching and subscribing! I appreciate it…and click some buttons below to share with friends! Thanks. –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, 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.
Click a button below and share the spinach curry with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this 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.
uncooked quinoa…looks like a grain, but it’s a seed.
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…
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)
A pot pie is a perfect way to use leftover turkey or chicken.
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.
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…
Coat the chicken in butter for a golden roast chicken
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
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.
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!
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
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
Moroccan inspired Chicken Stew
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!
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)
Buy beet roots with the greens for two great ingredients.
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.
Quinoa with roasted root vegetables.
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