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SEAFOOD STEW RECIPE for winners*
 
03:06
A great seafood stew is simple and delicious to prepare. Print the complete recipe at http://www.myfoodchannel.com/seafood-stew-recipe/ Give this stew a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 * recipe also appropriate for non-winners 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 directions: 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. Stir. 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. Bon appétit!
Views: 330623 Chef Buck
Baked Jalapeno Poppers
 
05:09
Baked jalapeno poppers are quick and easy and cheesy. And bread crumby. And can be garlicky, too, if you like. Print the complete recipe at http://www.myfoodchannel.com/baked-jalapeno-poppers/ Thanks for watching, give it a go, and for more recipes check out the Chef Buck Playlist at: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 To print all the video recipes, visit the Chef Buck recipe website at http://www.myfoodchannel.com/ Thanks for watching, and connect with this media to catch all of my videos. SUBSCRIBE TO CHEF BUCK ON YOUTUBE: http://www.youtube.com/channel/UCAVgKTAg-h8jlMTPKgKsXSQ?sub_confirmation=1 MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock JALAPENO POPPERS RECIPE 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 seasonongs) 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 jalepeno should look like a little rowboat (without oars or lifejacket). In a bowl, throughly 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. Enjoy. More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 The music is Easy Jam by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: Easy Jam by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245.
Views: 217296 Chef Buck
Quinoa Recipe -Spanish Style
 
03:36
Quinoa is a terrific ingredient and an excellent source of protein; I use it often as a twist in dishes that call for rice. Print the complete recipe at http://www.myfoodchannel.com/quinoa-recipe/ Give this quinoa dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ Thanks for watching, and connect with this media to catch all of my videos. SUBSCRIBE TO CHEF BUCK ON YOUTUBE: http://www.youtube.com/channel/UCAVgKTAg-h8jlMTPKgKsXSQ?sub_confirmation=1 MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock SPANISH QUINOA RECIPE 1 Tbsp OLIVE OIL 1 ½ cups QUINOA 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 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!
Views: 347579 Chef Buck
The Best Cauliflower Pizza Crust Recipe That Won't Fall Apart
 
13:57
You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it--it keeps it's shape --and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying. A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at http://www.myfoodchannel.com/cauliflower-pizza-crust/ Give this pizza recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock What You Need To Make a Cauliflower Crust Pizza: 2 cups of grated CAULIFLOWER 1 cup of freshly grated PARMESAN CHEESE 1 EGG beaten PARCHMENT PAPER to line your baking sheet and whatever PIZZA SAUCE and PIZZA TOPPINGS you desire How to Cook the A Cauliflower Crust Pizza Recipe: Grate fresh cauliflower florets into granules resembling "poprocks" Heat the grated cauliflower in a skillet--don't add oil or water--use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won't dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down. Remove skillet from burner and set aside to allow cauliflower to slightly cool. In a bowl, beat 1 egg. Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results. Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball. Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!) Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10" across. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin. Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up. Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings. Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked. Remove the pizza from the oven and set on a cooling rack --or don't-- this step isn't make or break. And that's it. eat and enjoy. A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza. "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 2393417 Chef Buck
Best Rib Recipe ...Baby Back Ribs in the Oven
 
04:33
Baby back ribs are super easy to prepare at home in the oven. This rib recipe takes a little time, but slow cooking pork ribs is always a tasty idea. The oven does the real work, and you'll be up to your elbows in moist, delicious baby back ribs. A printable copy of this pork loin rib recipe can be found at http://www.myfoodchannel.com/baby-back-ribs-recipe/ Give this rib recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Baby Back Ribs Recipe Ingredients: 3 lbs PORK LOIN RIBS some BBQ SAUCE rub ingredients: 2 tsp SALT 2 tsp PAPRIKA 2 tsp GARLIC POWDER 2 tsp CHILI POWDER 1 tsp BLACK PEPPER ½ tsp CAYENNE PEPPER Baby Back Ribs Recipe Cooking Directions: Take your ribs out of the fridge and let them sit for about 15 minutes. Pre-heat oven to 250 degrees Fahrenheit. While the ribs sit, make your rub. Tasty oven baby back ribs require a generous rub. Use the ingredients I have listed above--or make your own with your favorite seasonings. I used to put brown sugar in my rub, but I don't anymore; I find that the BBQ sauce makes the ribs more than sweet enough for my taste, but use a little brown sugar in your rub if you like. Before applying the rub, remove the filmy skin from the bone side of the rack. Using a knife, cut the thin membrane away from the bone at the narrow end of the rack. Lift the silvery skin away from the bone and pull it off in a long strip. This step only takes a moment and it will help your ribs to reach their maximum flavor potential! Now generously apply the rub to the entire surface of the rack --top, bottom and sides. Wrap the ribs tightly in aluminum foil and place bone side up on a baking pan. Slide the ribs into the oven at 250 degrees and let them cook for 2½ hours. After 2½ hours, remove the ribs from the oven. Raise oven temperature to 350 degrees F. Carefully remove the foil from the ribs and drain the liquid from the pan. Place the ribs on a baking rack, meat side down. Generously apply BBQ sauce to the bone side and along the edges of the rack. Turn the rack over so that the bone side is down, and generously apply BBQ sauce to the meat side, and edges. Return the ribs to the oven (now heated to 350 degrees F). Let cook for 15 minutes. Remove ribs from the oven and apply more BBQ sauce to the meat side and edges (no need to apply more to the bottom bone side). Return to the oven for a final time and allow to cook another 15 minutes. And that's it! After 15 minutes, remove from the oven, slice, and serve with your favorite sides --for me that means white rice, white bread, and maybe a salad --plus extra BBQ sauce for the rice! This recipe is for 3 lbs. of pork loin ribs--adjust the cooking time a little more or less depending on how much ribs your;re cooking; for 2 lbs of ribs, I usually cut the cooking time to 2 hours at 250 degrees F, plus another 30 minutes at 350 degrees as I apply the BBQ sauce. Give this baby back ribs recipe a try and let me know what you think, and bon appétit! The music is "Easy Jam" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 141485 Chef Buck
Best Beet Greens Recipe
 
02:41
Beet greens are awesome and easy to prepare. Print the complete recipe at http://www.myfoodchannel.com/beet-greens-recipe/ Give this dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio. The music track is from The Crown of India by Edward Elgar and is performed by the United States Marine Band and can be found at this link: http://musopen.org/music/piece/456 If you purchase beets with the greens intact, don't throw those greens away!!! You can cook up a nice dish using the greens (and if you don't buy beets with the greens, then you need to make an adjustment in your shopping habit). 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) Remove the greens from the root and wash thoroughly --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—it's more for color than to influence the taste of the dish—it's 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 (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. 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, but I can take it or leave it (some folks like vinegar with greens). Remove from heat and serve hot. Beet greens make a great side, especially with chicken or a cheap cut of meat. I serve greens as a main dish, over quinoa, which is a seed that acts like a grain and is an excellent source of protein.
Views: 52344 Chef Buck
Best Brussels Sprouts Recipe (HD)
 
02:28
My absolute favorite Brussels Sprouts recipe--super tasty, simple to make, and a healthy choice, too--it can't be beat. To print this Brussels sprouts recipe go to http://www.myfoodchannel.com/brussels-sprouts-recipe/. Give this dish a try, and for more great recipe ideas, check out http://www.MyFoodChannel.com and the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock 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 ½ cup WATER SALT and PEPPER, to taste 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 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. Enjoy! The music track is "Overcast" by Kevin MacLeod and is licensed under a CC Attribution 3.0. and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200002. Kevin Macleod puts out a ton of great music at http://incompetech.com/ Shot with Canon 60D and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio.
Views: 68531 Chef Buck
Best LENTIL SOUP Recipe w/ ginger
 
03:45
Lentil bean soup recipe! Doesn't that sound like all of your dreams are coming true? Print the complete recipe at http://www.myfoodchannel.com/lentil-soup-recipe/ Give this lentil soup dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Ginger Lentil Soup ingredients: 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) directions: 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. 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. 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. 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. Bon appétit!
Views: 127006 Chef Buck
Best Spaghetti Squash Recipe -simple low fat low carb dish
 
06:39
It doesn't take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you'll need to cook this healthy, low fat spaghetti squash dish. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes. A printable copy of this easy spaghetti squash recipe can be found at http://www.myfoodchannel.com/best-spaghetti-squash/ Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos: Mediterranean Spaghetti Squash Recipe https://www.youtube.com/watch?v=MLl3YpJCbfA Spanish Spaghetti Squash https://www.youtube.com/watch?v=wFAYNNGtkjw Stuffed Acorn Squash Recipe https://www.youtube.com/watch?v=TMhkpdkkYUc And for all my recipes check out the Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Best Spaghetti Squash Made Easy Ingredients 1 SPAGHETTI SQUASH GARLIC (5-10 cloves, finely chopped) LEMON zest and juice BUTTER (1-2 Tbsp) OLIVE OIL (¼ cup) PARSLEY (½ cup, chopped) SALT and PEPPER to taste The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need; They are simple and fresh ingredients, so there really is no wrong way to make this dish. The best spaghetti squash doesn't get more super simple than that! Best Spaghetti Squash ...super simple, low fat, low carb recipe When buying a spaghetti squash, choose one that seems heavy for its size. carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer "noodles". Place cut sides down in shallow water in a roasting pan. Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash. It's important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy. Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. Insert a fork and twist out strands of "spaghetti". Once the fork has done its job, use a spoon to scrape out the remaining squash; it's edible all the way to the rind, so don't waste any! Heat a skillet and melt cooking oil on medium heat. Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes as well. Add a bit of butter for extra flavor (this is optional). Add the spaghetti squash to the skillet and mix with the garlic. Add salt and pepper to taste, add lemon zest and juice, and stir. Turn off the heat and add in a bit of dark, flavorful olive oil. You can also stir in a bit of freshly grated Parmesan Cheese if desire, but this is optional. Add fresh chopped parsley for bright flavor and color, and mix well. And that's it. This recipe makes a nice side dish or a very healthy entree. Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
Views: 195910 Chef Buck
Spicy Couscous Recipe
 
02:56
Couscous is a quick and simple dish and extra awesome when you spice it up. Print the complete recipe at http://www.myfoodchannel.com/couscous-recipe/ This dish makes a great pairing with fish and both can be whipped up lickety-split. I usually start with plain couscous and spice it up myself—give it a try—it's eezey-peezey and vastly yummier than any overpriced couscous mix you'll find at the market. Give couscous recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other channel: http://www.youtube.com/user/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 SPICY COUSCOUS RECIPE ingredients: 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) directions: 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. Bon appétit!
Views: 134301 Chef Buck
Red Potato Recipe --Italian Style!
 
02:59
This Red Potato Recipe is easy to make and tastes great warm or cold, so what's not to like? Print the complete recipe at http://www.myfoodchannel.com/red-potato-recipe/ Give this potato dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Italian-Style Potatoes 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) directions: 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. Bon appétit!
Views: 92242 Chef Buck
Not Fried CHICKEN
 
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A delicious fried chicken alternative that I can live with (and finishing it off under the broiler gives it a nice crunch, too.) Print the complete recipe at http://www.myfoodchannel.com/baked-chicken-recipe/ Give this chicken dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Curry Chicken Bake ingredients: 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 GROUNG MUSTARD 2 tsp PAPRIKA *add ½ tsp red pepper if you want a kick of heat directions: Buy skinless or remove 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 momma 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. It's a pretty tasty bird. Bon appétit!
Views: 326468 Chef Buck
Best Brussels Sprouts Recipe
 
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Do you think brussels sprouts suck? Think again. If you hate brussels sprouts, then give this recipe a try --you might be surprised to find that they're AWESOME! (*although technically still Brussels sprouts). Print the complete recipe at http://www.myfoodchannel.com/brussels-sprouts-recipe/ Give this Brussels sprouts dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Thanks for watching, and connect with this media to catch all of my videos. SUBSCRIBE TO CHEF BUCK ON YOUTUBE: http://www.youtube.com/channel/UCAVgKTAg-h8jlMTPKgKsXSQ?sub_confirmation=1 MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock ingredients: 1½ lbs BRUSSELS SPROUTS 3-4 Tbsp OLIVE OIL ½ ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 LEMON zest and juice ½ cup WATER SALT and PEPPER to taste directions: 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 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. Enjoy!
Views: 187052 Chef Buck
Awesome Asparagus Recipe
 
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Try this super flavorful asparagus recipe that's quick and easy. A printable copy of this recipe can be found at http://www.myfoodchannel.com/asparagus-recipe/ Give this recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock Asparagus Recipe: ingredients: 1½ lb. ASPARAGUS 1 small LEMON (zest and juice) 2 Tbsp OLIVE OIL ½ tsp FENNEL SEEDS ½ tsp MUSTARD SEEDS 3-4 cloves GARLIC (or more...go for it, dude) 1 inch GINGER (which should end up being between 1-2 Tbsp thinly sliced) SALT and PEPPER to taste When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that has a wrinkled skin, or tips that are wet and greasy looking. Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don't fall apart while cooking. Heat olive oil on medium heat in a skillet. When oil is hot, add mustard and fennel seeds and stir for 20-30 seconds--not long at all. Add garlic and ginger--a lot of ginger; I use about 1 inch, thinly sliced--about the size of a fish scale. Stir skillet 1 minute, lower heat if necessary. Stir in asparagus. Add salt and pepper to taste. I like my asparagus to retain a bit of crunch--who likes mushy asparagus?--so this dish doesn't take long to cook. Saute for about 4 minutes and the dish will be done. From the time you add the seeds to completion, the cooking time will only be about 5 minutes--of course you can extend the cooking time if YOU DO like softer asparagus (crazy!)--but everybody likes what they like, so namaste, man. About a minute before the dish is done, add the lemon zest. When the asparagus is crunchy or soft the way you like it, and you're ready to get it off the heat, add the lemon juice, stir, and serve. It's a great dish and a perfect side for a nice steak (or whatever). Give it a try and let me know what you think, and bon appétit! The great music is "Porch Swing Days" (slower version) by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100715. For more Kevin MacLeod check out his website at http://incompetech.com/music/royalty-free/ Shot with a Canon 60D dslr and a Canon 50mm f/1.8 lens
Views: 210717 Chef Buck
Juicy Pork Loin Chop Recipe
 
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Cook a delicious, juicy pork loin chop every time with this simple recipe--and use a lot of onion and garlic!--especially garlic (those two ingredients are actually good for you, so why not use a lot?). Print the complete recipe at http://www.myfoodchannel.com/pork-loin-chop-recipe/ Also, this dish will go well with whatever beer is on sale. Try this recipe out and let me know what you think --and thanks for watching. For more recipe ideas, check out the Chef Buck Playlists: http://www.youtube.com/user/FromUnderTheRock And to discover and print more great dishes visit the Chef Buck recipe website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock Pork Loin Chop Recipe PORK LOIN CHOP 2 Tbsp OLIVE OIL 1 lg ONION (sliced) 6-8 cloves GARLIC (rough chopped) fresh ROSEMARY SALT and PEPPER to taste Season both sides of 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 chops with ground ginger and saute them with onion and sliced, fresh ginger--it's pretty damn good. Heat olive oil in a skillet (skillet should be suitable for stovetop and oven)--not smoking hot, but pretty damn hot--we want to sear the pork and seal in the flavor. Place chops in the skillet; 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 stovetop and slide skillet into oven preheated to 350 degrees F. Cook another 4-5 minutes and return to stovetop. 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. That's it...super easy and super flavorful--it's a great way to cook up a juicy chop without drying it out. More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts http://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 The music is Firmament by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: Firmament by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100480.
Views: 352064 Chef Buck
Canned Salmon Recipe -- Salmon Burgers
 
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There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you're hamburgered out --plus it's a healthier choice. A printable copy of this Salmon Burger Recipe can be found at http://www.myfoodchannel.com/salmon-burger-recipe/ Give this salmon burger recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Salmon Burger Recipe Ingredients: 14oz canned SALMON (red or pink) ¼ - ½ cup ONION (finely chopped) HOT PEPPER (finely chopped, to taste) 2 EGGS (beaten) SALT and PEPPER to taste OIL for sauteing (3-4 Tbsp...salmon will soak up the oil) 1 Tbsp CURRY POWDER (optional) Salmon Burger Recipe Directions: I love canned salmon--red or pink--although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad. Salmon in the can is already cooked--in fact it is part of the canning process that cooks the salmon. Open the the can and drain off the liquid--you don't want the salmon patties to be too wet when you form them. Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I'm too cheap, and I don't want to miss out on the extra nutrition, either. Place drained salmon in a bowl. Add ¼ - ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don't have fresh pepper, add a little chili powder or hot sauce. Add salt and pepper to taste. Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don't like my burgers to fall apart while I'm eating them. Mix all the ingredients together well. Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like--bigger or smaller--depending on how big you want your burger to be. Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel. I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo. It's a nice break from hamburgers, and just as tasty. Sometimes I'll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime. Give this salmon burger recipe a try and let me know what you think, and bon appétit! The music track is "Easy Jam" by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0. and can be found at: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245 More great Kevin MacLeod music can be found at http://incompetech.com/
Views: 200244 Chef Buck
don't buy HUMMUS, sucka
 
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The hummus you buy at the market will never be as good as the hummus you make at home! Print the complete recipe at http://www.myfoodchannel.com/hummus-recipe/ Give this hummus a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print more recipes visit my website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 No-Frills Hummus Recipe 1 15oz can CHICK PEAS (Garbanzo Beans) 2 cloves GARLIC 2 Tbsp EXTRA VIRGIN OLIVE OIL 2 Tbsp TAHINI 2 Tbsp LEMON JUICE SALT (to taste...I use about ¼ tsp) WATER (just a little...as needed) directions: Drain and rinse one 15oz can of chick peas (also called Garbanzo Beans—they're the same thing) and place in a food processor. I use canned beans because it's easy and—to my mind—taste the same (maybe even better). Add 2 cloves of garlic or perhaps even 3 if you're a garlic freak, but start with only 2 cloves because your friends and family will appreciate it. Add oil, tahini, lemon juice, and salt to taste. Water can be added and 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. Garnish with extra olive oil, paprika, parsley or cilantro, etc. There's no end to the types of hummus you can create. 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...so it's a no-brainer, too. Bon appétit! The music is Jealousy by the Roy Block Orchestra. The track is licensed under Creative Commons in the Public Domain and can be found at this link http://www.archive.org/details/RayBlockOrchestra-21-30
Views: 35337 Chef Buck
Cauliflower --Quick and Tasty Recipe
 
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A little sear and a lot of garlic and onion can make this cauliflower recipe your friend. Print the complete recipe at http://www.myfoodchannel.com/cauliflower-recipe/ Give this recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock Skillet 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 2 Tbsp LEMON JUICE SALT and PEPPER (to taste) WATER (as needed) directions: 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 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. Bon appétit! Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1
Views: 274755 Chef Buck
Baby Bok Choy Recipe
 
03:54
Try this simple baby bok choy recipe with a super tasty sauce that's ready in minutes. This dinky cabbage can be steamed or sautéed to create many healthy and tasty dishes. Bok choy is easily found in markets and is sold in several shapes and sizes under the name bok choy, ranging from tiny baby bok choy to the larger size cabbages that are perfect for soups. A printable copy of this Baby Bok Choy Recipe can be found at this link: http://www.myfoodchannel.com/baby-bok-choy-recipe/ Give this baby bok choy recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Baby Bok Choy Recipe Ingredients: 15-20 BABY BOK CHOY HOT PEPPERS (finely chopped, to taste) 2 Tbsp GINGER (finely chopped) 5-7 cloves GARLIC (finely chopped) ½ cup HOISIN SAUCE 1-2 Tbsp OLIVE OIL for sauteing Baby Bok Choy Recipe Directions: Wash the bok choy; bok choy tends to hold dirt around the stem bottoms, so soak and wash thoroughly. Slice the bok choy lengthwise into even halves. Steam bok choy for 3-4 minutes. Do not overcook. The stalks are fairly thin and do not require much steaming to soften them, and you don't want the leafy tops to become overdone; by not over cooking, you'll preserve a crunchy texture in the stalk as well as more of the nutritional value. In a skillet, heat olive oil on medium heat. Add hot peppers, ginger, and garlic and saute for 1-2 minutes. Add the hoisin sauce and mix well. Add steamed bok choy to the skillet and toss with the sauce until well coated. If desired, top with toasted sesame seeds or crushed peanuts--it's very tasty that way--but I like it just as well without. This dish makes a complete meal when served with a rice or quinoa side. Hope you like it! It's well worth giving bok choy a try. Give this baby bok choy recipe a go and let me know what you think, and bon appétit! And for another delicious bok choy dish, try this Bok Choy Soup Recipe. The music is "Porch swing Days -Slower" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100715 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 191699 Chef Buck
Home Fried Potatoes Recipe...a great breakfast side.
 
03:56
This crispy home fried potatoes recipe makes a tasty breakfast side. I use onion and hot pepper in this video/recipe, but adding a little green bell pepper is nice, too. A printable copy of this recipe can be found at http://www.myfoodchannel.com/home-fried-potatoes/ Give this home fried potatoes recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Home Fried Potatoes Recipe Ingredients: 1 large POTATO 2-3 Tbsp BACON FAT 1/3 cup ONION (finely chopped) ¼ cup GREEN BELL PEPPER (finely chopped, optional) HOT PEPPER (to taste, finely chopped) 1 tsp SMOKED PAPRIKA SALT and PEPPER to taste Directions: In a skillet, fry up 4-5 pieces of fatty bacon, this will give you enough grease to cook up your potatoes. Peel your potato, which is something I hate to say, 'cause potato skin is so delicious....but the breakfast home fries I grew up with were peeled, so that's how I gotta roll. Dice your potato into dinky cubes; they don't have to be exactly the same same, but mostly they do, so cut them as uniformly as possible. Add your diced potato to the skillet of hot grease--and by hot, I mean that your potatoes start to sizzle and cook when they hit the pan--but not overly hot, 'cause it will take 20-25 minutes to cook these potatoes up just right. Medium-low heat is a good temp...keep the potatoes sizzling, they need to crisp on the outside, but they also need to cook through on the inside, otherwise you'll end up with a buch of crispy, raw potato; so go slow, amigo. Mix your potatoes with the grease and spread them out in the skillet and let them brown for about 5 minutes. Add finely chopped onion and hot peppers--if desired, also add a little finely chopped green bell pepper for taste and color--I usually do, but if I don't have it on hand, it's not the end of the world...it's just breakfast, man. Mix the ingredients well and spread out in the skillet and let cook another 5 minutes. Add paprika, stir and continue to cook for another 10 minutes, stirring occasionaly, until the potatoes are cooked through and done to the desired crispness. The key is to not cook the potatoes too fast. Give this home fried hash brown potato recipe a try and let me know what you think, and bon appétit!
Views: 421586 Chef Buck
Best Garlic Shrimp Recipe ...quick and easy
 
07:32
Try this super-quick and delicious garlic shrimp recipe. Lots of olive oil and garlic add great flavor, especially when served with fresh sliced bread. Cook the shrimp quickly in a hot skillet, but don't overcook! Overcooked shrimp can get rubbery, so the total cooking time for this dish is about 4 minutes tops. Print the complete recipe at http://www.myfoodchannel.com/garlic-shrimp-recipe/ Give this garlic shrimp recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. More stuff: http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 My other Youtube channel: http://www.youtube.com/user/buckredbuck Garlic Shrimp Recipe Ingredients: 2 lbs SHRIMP ½ cup OLIVE OIL ½ cup GARLIC ...or as much as you like (finely chopped) 1 tsp RED PEPPER FLAKES 2 tsp PAPRIKA SALT and PEPPER to taste 3-5 Tbsp LEMON JUICE ½ cup PARSLEY (chopped) sliced BREAD for sure, dude Garlic Shrimp Recipe Directions: Peel and devein the shrimp (save the shells and heads to make a stock!) Heat olive oil in a skillet on medium high heat. When oil is hot, add red pepper flakes. Red pepper flakes add a nice heat, but substitute fresh peppers, or even a little cayenne if you like. Add garlic and saute for 1 minute. Use as much garlic as you like. I prefer lots of garlic. I literally used an entire bulb. It seems like a lot, but the oil and garlic are gonna taste great when paired with thick slices of fresh bread. Add the shrimp, and continue sauteing on medium high heat. Once the shrimp hits the pan, it'll only take about 3 minutes to cook. Don't overcook the shrimp; they will become rubbery if cooked overly long. Add paprika, and salt and pepper to taste. Saute shrimp until just cooked, when shrimp begin to color and curl, then remove the skillet from the heat. Add lemon juice and fresh chopped parsley. Mix well and serve in a bowl with thick slices of fresh bread. Give this garlic shrimp recipe a try and let me know what you think...and bon appétit! "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 4384427 Chef Buck
Better than Fried Catfish
 
04:07
Here's an easy Catfish Recipe that's not fried, but tastes just as awesome as fried catfish --and with a whole lot less mess. I use saltine crackers for part of the breading, but panko bread crumbs are a great substitute. And catfish tastes best with tartar sauce, so throw together a little tartar sauce, too; it's super easy. Print the complete recipe at http://www.myfoodchannel.com/fried-catfish-recipe/ Give this not quite fried catfish recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. More stuff: http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 My other Youtube channel: http://www.youtube.com/user/buckredbuck Not Fried Catfish Recipe Ingredients: 1 lb. CATFISH ½ cup CORNMEAL ½ cup FLOUR 2 cups SALTINE CRACKERS (crushed) OLIVE OIL SPICES...whatever you like ...in this vid I use: 1 tsp PAPRIKA 1 tsp GARLIC POWDER ½ tsp CAYENNE PEPPER 1 tsp OREGANO 1 tsp THYME 1 tsp SALT 1 tsp BLACK PEPPER and for the TARTAR SAUCE RECIPE: 1 cup MAYONNAISE about 1/3 cup SWEET RELISH 1 tsp PICKLED JALAPENO (minced) 1-2 Tbsp JALAPENO PICKLING SOLUTION (or sub lemon juice for the pickling juice) Not Fried Catfish Recipe Directions: Catfish and tartar sauce are like Ying and Yang, so first things first, make the tartar sauce. In a small bowl, combine the mayonnaise, sweet relish, jalapeno slices, and a little of the pickling solution. Ideally you do this a day ahead of time, or at the very least, a few hours; it'll have a lot more flavor. Not a fan of jalapeno peppers? Leave the peppers and pickling juices out, and substitute lemon juice instead. Mix well and refrigerate. In a bowl, crush the saltine crackers (or sub your favorite bread crumbs). Add the corn meal, all-purpose flour, and whatever spices and herbs you love. The combo I use in this video is super tasty. Sometimes I use curry powder, which tastes fantastic, and also adds great color because of the turmeric. Whatever spices you use, be generous; catfish should be super flavorful! Remember, whatever spice you use will be balanced by the creamy tartar sauce. On a baking sheet, generously coat the catfish with olive oil. Coat both sides of the fish, and the pan. Dredge the fish in the breading, coating both sides. Coat the fish well, and press the crumbs into the fish. Place on the baking pan and cook in an oven preheated to 375 degrees Fahrenheit. Cook until the fish is well-colored and bounces back when pressed. The fish in this video cooked for 45 minutes, but the pieces were quite large. Fried catfish --and this not quite fried catfish-- goes great with coleslaw, greens, and hush puppies. I'm usually too lazy to make all of that; often I'll just serve catfish with coleslaw and garlic toast, but however you serve it, it's a nice catfish course, and pretty easy to make. Give this catfish recipe a try and let me know what you think...and bon appétit! "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 150084 Chef Buck
Green Bean Recipe for people who hate green beans
 
03:44
This green bean recipe reminds me of the green beans we sometimes get out at Chinese restaurants. This dish is simple to make and semi-healthy; you can forego the butter if you like and just use oil--but you're already eating green beans, so isn't that punishment enough? Print the complete recipe at http://www.myfoodchannel.com/green-bean-recipe/ Give the green beans a go and let me know what you think, and for more video recipes check out the playlists: http://www.youtube.com/user/FromUnderTheRock Thanks! More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 The great music is "Shades of Spring" by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0. and can be found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100080 For more Kevin MacLeod check out his website at http://incompetech.com/music/royalty-free/ Green Bean Recipe ('cause sometimes you gotta eat green beans) ingredients: 1 lb. GREEN BEANS ½ large ONION (sliced) 2 Tbsp GARLIC (finely chopped) 1 Tbsp GINGER (finely chopped) CHILI PEPPERS to taste (finely chopped) 1 Tbsp BUTTER 1 Tbsp OLIVE OIL 2-3 Tbsp SOY SAUCE ½ tsp SESAME OIL SALT and PEPPER to taste garnish w/ toasted SESAME SEEDS I'm not a fan of green beans, but this recipe is a quick way to make them edible. First, trim the green beans by "snapping" off the ends--fresh beans will snap easily, and if there is a fiborous, stringy seam along the bean, this can be pulled off as well. Bring a pot of lightly salted water to a boil and add the green beans. Allow to cook 2-3 minutes, the longer the beans are in the water, the softer they will get (duh)...but why overcook them? They're already awful green beans, so you might as well get some nutrition out of them. Remove the beans from the hot water and place in an ice bath for 1 minute. This is called blanching--it stops the cooking process, keeps the beans crisp and maintains the bright, green color of the beans. After a minute, drain the beans. While the beans drain, heat olive oil and butter in a skillet. Add sliced onion, garlic, ginger, and chili peppers and saute for 2 minutes. Add drained green beans and continue cooking another 2 minutes. To finish, add soy sauce and sesame oil and mix well, then remove skillet from the heat. That's it, man--serve 'em hot. And garnish the dish with toasted sesame seeds for optimal flavor potential. Enjoy. This video was shot with a Sony CyberShot DSC-WX50 and edited in Sony Vegas Movie Studio.
Views: 402703 Chef Buck
GARLIC QUINOA ...instead of garlic rice
 
03:31
This garlic quinoa recipe makes a terrific side dish. I use quinoa often to provide the protein in vegetarian meals, but quinoa is also a smart choice to serve with other proteins. This quinoa side is filling and tasty, and a great accompaniment for many meat and fish dishes. A printable copy of this garlic quinoa recipe can be found at http://www.myfoodchannel.com/garlic-quinoa/ Give this Garlic Quinoa Recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Garlic Quinoa Recipe Ingredients: 2 cups QUINOA 3 cups WATER 3-4 cloves GARLIC (finely chopped) 2 Tbsp OLIVE OIL SALT and PEPPER to taste and add chopped PARSLEY ...if you like, man Garlic Quinoa Recipe Directions: In an oven proof dish, add 3 cups of water. Add in the olive oil, or melted butter. Add the quinoa. Add finely chopped garlic. I find 3-4 cloves to be plenty (this is one of those rare dishes where I have found too much garlic to be too much). Add salt and pepper to taste. If you want to add a little heat, add some finely chopped red chilis--it adds a nice color, too--or just a little cayenne pepper. Stir the ingredients together well and place top or foil covering over the baking dish. Bake in an oven preheated to 350 degrees Fahrenheit for 90 minutes. No attention to the dish is required while baking. After 90 minutes, remove the dish from the oven, uncover and let set for a few minutes. Fluff with a fork and serve. It's a great side dish for meat, fish, and vegetarian meals. Any leftovers can be used to make quick quinoa salads. Give this Garlic Quinoa Recipe a try and let me know what you think, and bon appétit! Quinoa is a terrific ingredient to incorporate into your diet for many reasons, here are a few: 1) It is a complete protein (provides all essential amino acids). 2) High in fiber and nutrition. 3) High in magnesium and iron. 4) Is low on the Glycemic Index, making it a good choice for blood sugar regulation. 5) it can easily be substituted for rice in many recipes The music is "Drankin Song" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500021 and also "Your Call" by Kevin MacLeod found at http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 84431 Chef Buck
Amazing Vegetarian Chili
 
05:14
Vegetarian chili for folks who don't think they'll like vegetarian chili! It's pretty damn tasty, and easy to make, too; once you've chopped up the ingredients, you're 90% done. Or at least 85% done. Print the complete recipe at http://www.myfoodchannel.com/vegetarian-chili-recipe/ Give this recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And to print all the video recipes, visit the Chef Buck recipe website at http://www.myfoodchannel.com/ More stuff: My other channel: http://www.youtube.com/user/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Vegetarian Chili Recipe ingredients: 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 instructions: 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! Enjoy :^) The music is by Kevin MacLeod at http://www.incompetech.com/. Music tracks used with permission Creative Commons: By Attribution and found at these links: No Frills Cumbia by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100275 No Frills Salsa by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100133.
Views: 96543 Chef Buck
Kale and Beet Super Salad
 
02:50
Raw kale is a superfood, and combining it with beets makes a terrific salad recipe. And massaging salt into the leaves can turn raw Kale into a delicious salad green. Print the complete recipe at http://www.myfoodchannel.com/kale-beet-salad/ Try this kale salad recipe out and let me know what you think --and thanks for watching. For more recipe ideas, check out the Chef Buck Playlists: http://www.youtube.com/user/FromUnderTheRock And to discover and print more great dishes visit the Chef Buck recipe website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock Raw Kale and Beet Salad Recipe Ingredients: Kale (8-10 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) Olive Oil (1 Tbsp) Balsamic Vinegar (2 tsp) 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-sized pieces. Kale is rough, but adding salt to the greens will draw out moisture and soften the leaves, turning 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 serving bowls. In a separate dish, 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.) Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio. The music track is from The Crown of India by Edward Elgar and is performed by the United States Marine Band and can be found at this link: http://musopen.org/music/piece/456
Views: 62890 Chef Buck
Best Parsnip Soup Recipe
 
02:55
If you've never tried parsnips before, parsnip soup is an easy introduction. Blended, it's super creamy without a drop of cream. Print the complete recipe at http://www.myfoodchannel.com/parsnip-soup/ Give this parsnip soup a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Curry Parsnip Soup ingredients: 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 (also called cilantro--chopped for garnish) directions: 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. Bon appétit! Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1
Views: 39430 Chef Buck
Blackened Fish Recipe -- easy spicy fish dish
 
02:41
Blackened fish is quick and easy. Print the complete recipe at http://www.myfoodchannel.com/blackened-fish-recipe/ I'm using mahi mahi with this dish, but any fish will do. A traditional blackened fish is dredged in melted butter before the spices are applied, which is yummy, but I think the fish does all right with just the spices—we'll save the butter for the pan. Any combo of spices will do. I especially like ginger powder on my fish—give it a try. Use salt, paprika, chili powder, garlic powder, cumin, etc. Coat each side of the fish with as little or as lot of spice as desired. Heat a skillet on medium high heat and add a little butter. Add a little oil, too. When it's hot, toss in your fish—but not before—the fish should sizzle and cook when it hits the pan. Brown one side with spice and butter and turn halfway through cooking. Light fish will turn opaque when it's done, but don't wait for the fish to be cooked entirely through before removing it from the heat—it will continue to cook even after you've removed it from the heat. Shoot for almost flaky more than flaky. Bon appétit! Give this recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
Views: 54754 Chef Buck
How to Cook Spaghetti Squash
 
08:56
How to cook Spaghetti Squash This is a basic spaghetti squash recipe : Slice squash into halves. Place cut sides down in shallow water in a roasting pan. Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash. The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti. Spaghetti squash is easy to cook and makes a great main or side dish. The squash has a wonderful texture and its mild flavor allows it to work very well in a variety of recipes. A printable copy of this easy spaghetti squash preparation can be found at http://www.myfoodchannel.com/cook-spaghetti-squash/ Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos: Mediterranean Spaghetti Squash Recipe https://www.youtube.com/watch?v=MLl3YpJCbfA Spanish Spaghetti Squash https://www.youtube.com/watch?v=wFAYNNGtkjw Stuffed Acorn Squash Recipe https://www.youtube.com/watch?v=TMhkpdkkYUc How NOt TO CUT a Spaghetti Squash https://www.youtube.com/watch?v=Sn_BFuJ3hvs And for all my recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 Kevin MacLeod's fantastic music selection can be found at http://incompetech.com
Views: 763627 Chef Buck
BEST SEAFOOD PANCAKE -- Haemul-pajeon
 
04:24
Try this tasty seafood pancake recipe aka haemul pajeon. A pancake for dinner is a good idea as long as it's a cool pancake. Print the complete recipe at http://www.myfoodchannel.com/seafood-pancake-recipe/ Give this seafood pancake dish ( Haemul Pajeon ) a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock SEAFOOD PANCAKE ingredients: 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.) directions: 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 ½ cup ALL PURPOSE FLOUR with ½ cup 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. Bon appétit! music excerpt is from Thus Sprach Zarathustra by Kevin Macleod can be found at this link: http://incompetech.com/m/c/royalty-free/index.html?genre=Classical&page=1
Views: 237868 Chef Buck
Best Quinoa Salad Recipe
 
03:00
Quinoa is a versatile food, similar to rice, but with enough 9 essential amino acids to make a complete protein. It's easy to prepare and super tasty. Print the complete recipe at http://www.myfoodchannel.com/quinoa-salad/ Give this quinoa dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio. QUINOA SALAD: ingredients: 1 cup quinoa 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 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) Directions: 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 jalapenos 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. Bon Appétit!
Views: 243924 Chef Buck
Easy Shrimp Linguine
 
03:45
Delicious, quick, and tasty shrimp linguine! Print the complete recipe at http://www.myfoodchannel.com/shrimp-pasta-recipe/ Give this tasty pasta dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Shot with a Canon 60d and a Tokina 11-16mm wide angle lens and edited on Sony Vegas Movie Studio 10. AWESOME EASY SHRIMP LINGUINE ingredients: 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 directions: After prepping the ingredients, get your pasta cooking. I like to add 1 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 are rubbery and overcooked pasta is mushy, so timing is everything!!! In your skillet, heat 2 Tbsp olive oil and 1/4 stick 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. Sauté florets, garlic, and onions another 2 minutes and then add shrimp (if you don't want to use broccoli, substitute 1/2 cup chopped parsley and Italian herbs and add along with the shrimp). The shrimp will be done when they turn pink--don't overcook or they'll turn rubbery!! Remove 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 enough for me, but add a little more salt 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!
Views: 46921 Chef Buck
Baked Tilapia Recipe
 
02:30
An easy baked fish recipe that will make even those big bags of boring tilapia fillets taste great. Print the complete recipe at http://www.myfoodchannel.com/tilapia-recipe/ Give this fish dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 The great music is "Easy Jam" by Kevin MacLeod and is licensed under a CC Attribution 3.0. and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245. For more Kevin MacLeod check out his website at http://incompetech.com/music/royalty-free/ Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio. Baked Panko-Crusted Fish Recipe ingredients: 2 FISH FILLETS (about 8oz each) ½ ONION (sliced or chopped) ½ cup PANKO BREADCRUMBS ½ tsp GARLIC POWDER SALT and PEPPER to taste 2 Tbsp fresh DILL (or 2 tsp dried dill) ¼ cup MAYONNAISE 1 tsp DIJON MUSTARD 1 clove GARLIC (minced) 1 Tbsp fresh LEMON JUICE (add zest for extra lemony-ness) Preheat oven to 450 degrees F. In a small cup, combine panko crumbs with garlic powder, salt, pepper and 1/2 of the dill and mix. In a separate bowl, combine the remaining dill, mayonnaise, mustard and lemon juice and stir until smooth. Rinse and pat the fish fillets dry with paper towels. Spray a baking pan with cooking spray. Lay onion slices in pan and place fillets over onions. Evenly brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise. Place pan in oven and bake about 15 minutes until the crumb topping has turned a nice, golden brown. Serve with rice and veggies. And enjoy!
Views: 65201 Chef Buck
Kale Salad - Amazing Tips for Using Raw Kale
 
02:46
Why eat raw kale salad? Kale is a so-called SUPERfood chock full of big-time nutrition and very fashionable in salad circles. Here's a Kale and Beet Super Salad recipe that's pretty damn delicious http://www.myfoodchannel.com/kale-beet-salad/ For more cooking videos check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Thanks for watching, and connect with this media to catch all of my videos. SUBSCRIBE TO CHEF BUCK ON YOUTUBE: http://www.youtube.com/channel/UCAVgKTAg-h8jlMTPKgKsXSQ?sub_confirmation=1 MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Kale Nutrition and Fun Facts: Kale belongs to the same family as cabbage, Brussels sprouts, and collards. Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K. In fact, Kale has more vitamin C than an orange. Free Radicals are a thing scientists made up to sound smart. Baked kale becomes crispy and can be substituted for potato chips. Kale freezes well for future use. Kale is a great addition to a soup. Kale is believed to promote cell repair and may block the growth of cancer cells. Wow...doesn't that sound terrific? Who could pass up on that! Too bad kale doesn't taste like a slice of coconut cream pie, but you can't have everything. It is a tasty addition to a salad, though--and utilizing raw kale will insure the greatest health benefit from this leafy superfood. Shot with a Canon 60D DSLR using a Tokina 11-16mm lens and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio.
Views: 53395 Chef Buck
Buttermilk Biscuit Recipe (super-short version for busy people)
 
01:52
I've been making a lot of biscuits lately, so I thought I'd put up a super short biscuit video for folks who just want a quick biscuit recipe. For a longer video version of this biscuit recipe --plus gravy! --you can check out this link: http://www.youtube.com/watch?v=PZ5csoSOo80 And you can print the recipe here: http://www.myfoodchannel.com/buttermilk-biscuit/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Buttermilk Biscuit Recipe Ingredients: 4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1½ cups BUTTERMILK (chilled) (plus buttermilk for brushing biscuit tops) Buttermilk Biscuit Directions: In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter --keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there's no reason to be militant about it...nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it--cold butter and buttermilk are best for this recipe. Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour...add a drop more buttermilk if needed, but do so sparingly--you don't want the flour to be "wet". On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, ½ inch thickness. Do not knead or "handle" the dough too much. Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my biscuits about 2"-3" across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits--again trying to handle the dough as little as possible. Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter--this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking. The terrific music is by Los Juanitos. Music track used with permission Creative Commons: By Attribution and found at this link: En Croisière -- http://www.jamendo.com/en/track/37760/en-croisiere
Views: 31787 Chef Buck
Quinoa Recipe -- Quinoa Fried "Rice"
 
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This quinoa recipe is a quick and tasty take on Chinese fried rice. Quinoa makes a great substitute for rice in many recipes, especially quinoa fried "rice". Quinoa is a complete protein, which makes this dish a complete meal, even if you leave out the egg--which is an easy way to make this a vegetarian recipe. Of course you can go the other route and throw in a little diced pork chop or ham if you like, but I'm quite happy with just a couple scrambled eggs thrown in. A printable copy of this recipe can be found at http://www.myfoodchannel.com/fried-quinoa-recipe/ Give this quinoa influenced fried rice recipe a try and let me know what you think, and for more easy quinoa recipes check out my quinoa playlist: http://www.youtube.com/playlist?list=PLWQmw8wY3TOfFpxljYipDgoLyaxfMe4pX And for other video recipes check out the complete Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to easily print and recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Quinoa Fried Rice Recipe Ingredients: 1 cup QUINOA (before cooking) 1 cup PEAS 1 CARROT (diced) 4-6 GREEN ONIONS (chopped, tops separate) 3-5 cloves GARLIC (finely chopped) 2 Tbsp GINGER (finely chopped) HOT PEPPERS (as desired, finely chopped) 2 EGGS (scrambled) 2-3 Tbsp OIL for sautéing SOY SAUCE as desired SESAME OIL 1-2 tsp SALT and PEPPER to taste Quinoa Fried Rice Recipe Directions: This is a great dish for leftover quinoa. The next time you're making a pot of quinoa for another recipe, just make a little extra for this fried rice recipe knockoff! But if you don't have any leftover cooked quinoa handy, just prepare this quinoa a little ahead of time to give it time to cool down--this will keep the quinoa from easily overcooking and becoming mushy. Quinoa is easy to prepare--just like rice, in fact! Rinse the quinoa if needed (many brands come pre-rinsed). In a pot, add 1 cup quinoa to 2 cups water. Bring the pot to a boil, reduce pot to a simmer, and then cover and let cook 13 minutes (this will result in slightly al-dente quinoa, which is what you want for frying). Remove the quinoa from the heat and let sit for 10 minutes. Then fluff with a fork and allow to cool completely (salt if desired). For fried rice, I like to scramble my eggs first and then set aside. I Use two eggs for this recipe, but feel free to use 1, or 3, or none if you want a vegetarian fried quinoa. Whisk the eggs (add a splash of milk if desired--makes scrambled eggs smoother). Heat oil in a skillet and quickly scramble eggs on med-high heat and then set aside for later. In a large skillet, heat 2-3 Tbsp oil on medium. Add raw, diced carrots (should be about pea size). Add chopped hot peppers, too--if desired. I like adding a little fresh red chili peppers for taste, but jalapenos would work just as well, or red pepper flakes, or even just a little sriracha later, if desired--or no heat at all--it's up to your tastes; follow your heart, but spicy food is good for you, right? Sauté the carrot and peppers for a minute and then add the ginger, garlic, and chopped green onion bottoms (reserve the chopped tops for a flavorful garnish). Continue sautéing another minute and then add in the quinoa. Stir fry until heated through, this won't take very long. Add sesame oil and peas. I like to use frozen peas (thawed), because they hold their texture better than canned peas. Stir until mixed. Add soy sauce to taste. Add fish sauce if desired. The sauces will provide plenty of salt, but if you want a little black pepper, go ahead and throw that in now. Mix up and then add the scrambled egg. Mix and fry for another minute and then remove from the heat. That's it. This dish is ready pretty quick. Top the fried quinoa with chopped green onion, crushed peanuts, or both. Serve fried quinoa it's own or with a veggie side (broccoli or bok choy or Thai eggplant are nice). Give this Quinoa Fried Rice recipe a try and let me know what you think, and bon appétit! The music is "Easy Jam" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: Firmament by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245 The music is "Cool Intro" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: Firmament by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100504
Views: 301602 Chef Buck
Best Steak Recipe - Steak au poivre!
 
03:14
Cook up a New York strip steak French bistro-style with this easy, creamy, peppercorn steak recipe. Use fresh cracked peppercorns for ultimate satisfaction!--it seems like a lot of pepper, but the cream sauce balances it out nicely. A printable copy of this New York strip steak recipe can be found at http://www.myfoodchannel.com/steak-recipe/ Give this steak recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock New York Strip Steak Recipe Ingredients: NEW YORK STRIP (10-12 oz) 1 Tbsp PEPPERCORNS (crushed) 1 Tbsp BUTTER 2 Tbsp OIL ¼ cup WINE (or booze of choice) ¾ cup HEAVY CREAM 1 clove GARLIC (minced) SALT to taste New York Strip Steak Recipe Directions: I'm using a New York Strip Steak for this dish, but any good cut of steak will work. First thing, trim the steak of excess fat and coat both sides of the steak with fresh cracked and crushed peppercorns --use a course grinder, rolling pin, or something out of the toolbox! It seems like a lot of pepper, but the rich and creamy sauce will balance the dish out nicely. Add salt to taste and set the steak aside. Heat a skillet on medium heat and add butter and oil. Ideally you want to not use a non-stick skillet. Once the skillet is hot, add the steak. It should sizzle straight away, sealing in the flavors. Cook steak to desired doneness, turning halfway through the cook time. I think medium rare (pink inside) is perfect. When the steak is cooked to your liking, remove it from the skillet and cover on a plate to rest. Leave the skillet with juices, butter, and oil on medium heat. De-glaze skillet with booze and cook the liquor down by half. Add the cream and garlic and continue stirring 3-4 minutes. Be sure to return any juices from the plate with the resting steak! Stir sauce until it reduces to a creamy thickness. Add salt as desired. Pour sauce onto a plate and top with steak and desired sides--steamed broccoli or asparagus are my favorites. Serve with thick slices of bread to sop up the delicious, creamy sauce! Give this New York Strip Steak Recipe a try and let me know what you think, and bon appétit! The music is "Parisian" byKevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100120
Views: 116569 Chef Buck
Best CALAMARI SALAD recipe (Squid!)
 
03:20
Calamari salad is easy and delicious, and people love it at potlucks, right? Print the complete recipe at http://www.myfoodchannel.com/calamari-salad-recipe/ Give this squid dish a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 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) directions: 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. Bon appétit!
Views: 74227 Chef Buck
Easy Egg Bake Recipe
 
06:19
Give this easy Egg Bake Recipe a go. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it's delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it's a great dish for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try. Print the complete recipe at http://www.myfoodchannel.com/egg-bake-recipe/ Make this Easy Egg Bake recipe and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. Connect with this stuff to catch all my vids: http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 My other Youtube channel: http://www.youtube.com/user/buckredbuck Egg Bake Recipe Ingredients: 10 EGGS 1 cup MILK 1 cup GREEN ONION chopped 3-5 cloves GARLIC finely chopped 1-2 cups shredded CHEESE ...I like Gruyere and Monterrey jack best 1 cup MUSHROOMS sliced ½ cup BELL PEPPERS chopped ½ cup ARTICHOKE HEARTS chopped ½ cup TOMATOES HOT PEPPERS chopped, to taste SALT and PEPPER to taste OIL for cooking add CILANTRO, PARSLEY, or any chopped HERBS you like! Egg Bake Recipe Directions: My favorite part of this dish is the leftovers. It's great cold for a tasty and nutritious breakfast on the go. Make a batch at the beginning of your week, and you'll have a quick snack whenever you like. Step 1: Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients, because it's the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired. Step 2: In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix. Step 3: Lightly grease an oven safe baking dish, about 8 X 10. Step 4: Line the bottom of the dish with freshly shredded cheese. I like Gruyere and Monterrey jack the best, but use your favorite cheese. Step 5: Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top. Step 6: Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top. Step 7: Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired. Remove from the oven and allow to rest 10 minutes before slicing. This dish makes a terrific breakfast for a family gathering, it's awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go. Give this easy egg bake recipe a try and let me know what you think...and bon appétit! "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 754005 Chef Buck
Easy Okra Recipe
 
03:12
Here is an easy okra recipe with a tangy tomato gravy. This is a southern style okra dish that will make great okra without the goo and slime! Try this twist on a favorite southern okra dish. Print the complete recipe at http://www.myfoodchannel.com/okra-recipe/ Give this tomato okra a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE + http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck Print recipes at MY WEBSITE: http://www.myfoodchannel.com/ Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock 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 directions: Heat olive oil on medium heat and add onions. Cook for 1 minute and add mustard seeds. Add coriander and chili powder and continue sautéing 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 sautéing 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. And that's it. Add pepper and adjust salt as needed and serve—I find it's a perfect side dish for blackened fish. Bon appétit! Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1
Views: 136812 Chef Buck
Best Chicken Tenders Recipe in the oven
 
09:27
Try this very tasty baked chicken tenders recipe. Make oven-baked chicken tenders that you'll enjoy just as much as deep fried tenders, the trick is to add butter to the breadcrumbs. I added 1/3 cup BUTTER in this video--I say 3/4 cup in the video, but I misspoke. 1-2 tsp TURMERIC POWDER A printable copy of this Chicken Tender Recipe and more tips on how to prepare it can be found at http://www.myfoodchannel.com/chicken-tenders/ Give this oven baked chicken tenders dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock What You Need To Make a Baked Chicken Tenders Recipe 1½ lbs. CHICKEN 2 EGGS 3 cups PANKO BREADCRUMBS 1 cup FLOUR 1/3 cup BUTTER (I say 3/4 cup in the video, but I misspoke) 1-2 tsp TURMERIC POWDER 1 tsp CHILI POWDER 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1 tsp PAPRIKA HOT SAUCE (to taste) SALT and PEPPER (to taste) ...but really, use whatever seasonings you like (just make sure you use lots of them) How To Make This Chicken Tenders Recipe Buy white chicken breasts already cut into strips, or buy breasts and cut them yourself, just make sure to cut them into reasonably uniform sizes so that they will cook evenly. In a bowl, season the chicken strips generously, and set aside. In a skillet, melt butter and then turn the stove burner off. Add panko breadcrumbs to the butter and mix well. The breadcrumbs will quickly soak up the butter like it was never there. Break eggs into a bowl and whisk. In another bowl, add flour. Season the flour. Seasoning the flour and the chicken and adding the butter to the breadcrumbs all combine to make these oven baked tenders so awesome. Line a large baking sheet with aluminium foil and lightly coat with oil. Take a chicken strip and dredge it in the flour, then coat it in the egg, and then roll it in the breadcrumbs until the chicken strip is well breaded. Place the chicken strip onto the lightly oiled pan and repeat until all of the chicken strips have been prepared. The strips should be arranged on the pan with a slight space between each one. Bake in an oven at 425 degrees F for 20-25 minutes, turning once about halfway through the cooking time. Serve chicken tenders while hot, right out of the oven. Chicken tenders go great with a dipping sauce. Ranch dressing is a favorite, along with blue cheese dressing, BBQ sauce, and honey mustard. Tenders make a great salad topping, too --it's a decadent way to incorporate a nice salad into your day. Give this oven-bake chicken tender recipe a try and let me know what you think, and bon appétit!
Views: 157029 Chef Buck
How to Roast Garlic ...and make a Fancy-Pants Crostini
 
05:30
Roasting garlic is super easy to prepare and there are a zillion uses for roasted garlic --like a spread for bread!-- which I do in this video for a quick crostini idea. Roasted garlic makes a great addition to rice, potato, and quinoa dishes, jams, salad dressings...most things are better with a little garlic. Print the complete recipe at http://www.myfoodchannel.com/roasted-garlic/ Give this roasted garlic recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. More stuff: http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 My other Youtube channel: http://www.youtube.com/user/buckredbuck Roasted Garlic Recipe Ingredients: GARLIC SALT PEPPER OLIVE OIL ...plus herbs and spices if you like For Crostini: BREAD FETA CHEESE CAPERS KALAMATA OLIVES Roasted Garlic Recipe Directions: When buying, choose garlic bulbs that are firm and have an intact "papery" outer covering. Avoid soft bulbs, or bulbs that have give and seem dry and desiccated. And buy bigger bulbs with bigger cloves! Peeling garlic is a semi-pain, so make it easier on yourself and choose the largest cloves available. Remove the papery outer covering and separate the cloves. Do you have a secret tip (that really works!) for quickly peeling garlic cloves? If so, please let me know! I've found that the best way for me is the tried and true one-at-a-time method: just give each clove a gentle whack, enough to break the peel, and then remove the skin. Place peeled cloves on a sheet of aluminum foil. Drizzle with olive oil. It doesn't have to be a lot, just enough to coat the cloves. Add salt and pepper to taste, and any dried herbs or seasonings you like. I usually add a little thyme. Stir and coat the cloves in the oil and seasonings and then close up the aluminum foil like a Hershey's Kiss. Place of a baking sheet and slide into an oven preheated to 400 degrees Fahrenheit. Bake 30-40 minutes and they'll be soft and ready for use. Raw garlic is super strong with a burning bite, but roasting mellows out the bite and transforms the garlic into a tasty treat that can be popped into your mouth whole. I usually eat a handful of cloves when they're right out of the oven--I can't help myself! Warm roasted garlic is great on a crostini, which is really just a fancy piece of toast. Toast slices of French bread and smear on the warm garlic cloves like butter. Top with feta cheese, capers, and kalamata olives for a quick treat. Use roasted garlic as a spread for sandwiches. Mix into mashed potatoes or rice dishes (or quinoa). Add roasted garlic to salads or mash into salad dressings. Add to jams, and gravies, and guacamole. Mix with butter for garlic bread. Add roasted garlic to anything; it's a great item to have in the fridge. Store refrigerated and it will keep several days, store in a jar refrigerated and covered with oil, and it will keep a little longer, but there are so many uses for roasted garlic, it will be very easy to find ways to quickly use it up. Give this roasted garlic recipe a try and let me know what you think, and bon appétit! "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010 More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
Views: 149051 Chef Buck
Canned Artichoke Heart Recipe -- Artichoke and Caper Pasta
 
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Here's a tasty use for canned artichoke hearts. I usually use artichoke heart as part of a salad, but paired with capers, it makes a great pasta dish--and using quick-cook Chinese flat noodles, this dish can be ready in about 10 minutes, including prep time. Print the complete recipe at this link: http://www.myfoodchannel.com/artichoke-heart-recipe/ Give this artichoke caper pasta a try and let me know what you think, and for more recipe ideas check out the playlists: http://www.youtube.com/user/FromUnderTheRock More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck My recipe website: http://www.myfoodchannel.com/ http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Artichoke-Caper Pasta Recipe ingredients: 14 oz can quartered ARTICHOKE HEARTS ¼ cup BUTTER ¼ cup OLIVE OIL 1 lg ONION (chopped) 5 cloves GARLIC (finely chopped) 2-3 Tbsp CAPERS 8 oz PASTA 2-3 Tbsp LEMON JUICE (optional) SALT and PEPPER to taste In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
Views: 32841 Chef Buck
Crispy Chicken Wings - Baked Hot Wings w/ Buffalo Wing Sauce
 
09:57
Make spicy chicken wings at home. You can bake crispy wings for a healthier version of your favorite hot wings recipe, and a Buffalo sauce is super easy to prepare. I usually buy the whole wings and cut them up at home, but you can buy bags of chicken wings already cut up into drumettes and wingettes. I bake spicy wings and toss half of them in a hot Buffalo sauce and leave the other half unsauced for a little variety. A printable copy of this chicken wings recipe can be found at (link coming soon). For more recipe ideas, check out the Chef Buck Playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock What You Need to Make Crispy Baked Chicken Wings 3 lbs CHICKEN WINGS 2 Tbsp BAKING POWDER 1 tsp SALT ½ tsp ONION POWDER 1 tsp GARLIC POWDER 1 tsp PAPRIKA ¼ tsp BLACK PEPPER ...but really, use whatever spices you like Ingredients For Buffalo Wing Sauce ¼ cup BUTTER ¼ - ½ cup HOT SAUCE 1 tsp WORCESTERSHIRE 1-3 Tbsp HONEY How to Make Crispy Chicken Wings In The Oven I generally remove the skin from chicken, but not when I'm having wings; that crisp cooked skin is what makes wings so tasty. Buy your wings already cut up, or cut the up yourself at home. They're not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth. 1) Pat chicken pieces dry with a paper towel and set aside 2) Combine the baking powder and seasonings in a bowl and mix together well 3) Toss the wingettes and drumettes with the dry coating 4) Arrange the chicken pieces on a wire rack over a baking pan and place in oven preheated to 425 degrees F 5) Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done. While the wings bake, make the sauce. A classic Buffalo chicken wing sauce is easy to prepare. 1) In a sauce pot, melt butter 2) Add an equal amount of hot sauce to the pot, or more if you like your wings spicier 3) Throw in a splash of Worcestershire sauce 4) And for sweeter wings, add honey to taste 5) Mix well and heat through I like my spicy wings right out of the oven, just the wings and crispy skin, but I like them tossed in Buffalo sauce, too, so I usually sauce half and leave half unsauced. You can follow your own heart. To sauce the wings, simply combine the wings hot out of the oven and the sauce hot off of the stove into a bowl and toss. And a creamy blue cheese or ranch dressing makes a nice accompaniment. And that's it! Bake these crispy chicken wings up let me know what you think, and bon appétit! Thanks for taking a peek at the video and recipe. If you like it, please share with your friends! I appreciate it! --Chef Buck "Your Call" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010
Views: 740346 Chef Buck
Ginger Stewed Prunes
 
02:46
Stewed prunes are a tasty breakfast side or snack --even a passable dessert, if you don't have a clear understanding of what a dessert is. Orange and ginger make this stewed prune recipe naturally sweet and flavorful. A printable copy of this recipe can be found at http://www.myfoodchannel.com/stewed-prunes/ Give this stewed prunes recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Thanks for watching, and connect with this media to catch all of my videos. SUBSCRIBE TO CHEF BUCK ON YOUTUBE: http://www.youtube.com/channel/UCAVgKTAg-h8jlMTPKgKsXSQ?sub_confirmation=1 MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Stewed Prune Ingredients: 2 cups pitted PRUNES 1 Tbsp ORANGE ZEST (minced) juice from 1 large ORANGE 1-2 tsp minced fresh GINGER directions: Zest 1 large orange. Use approx. 1 tbsp of minced zest for this recipe. Juice the orange. In a small saucepan on medium heat, add the prunes and orange juice. Add just enough water to cover the tops of the prunes (don't use too much water). Stir in the orange zest and minced ginger. Some folks like to add a little brown sugar or maple syrup for added sweetness, but I don't think it's needed; prunes are sweet enough and the orange juice will add plenty of natural sugar (I'd only add extra sugars if I were using the prunes for a dessert application). Cover and allow saucepan come to a bubble. Reduce heat to low, and simmer gently for 25-30 minutes. The liquid will cook down and the prunes will plump up. And that's it. Eat them plain or serve them with yogurt or cereals. They make a great breakfast side. Some people like to treat them like a dessert--even serving them with ice cream--which isn't my style, but whatever floats your boat. Stewed prunes make a tasty treat and are a great source of fiber and nutrition. Prunes can be stewed up with all manner flavors. Some popular additions to stewed prunes are cinnamon, cardamom, cloves, brown sugar, and maple syrup. Pitted prunes make a great snack all on their own, and stewing them up makes them a little more versatile. Give this stewed prunes recipe a try and let me know what you think...and bon appétit! Prune Fun Facts: Prunes are high in fiber and a natural laxative. The word "laxative" is not very appetizing. Ounce for ounce, prunes contain more potassium than bananas. Prunes are fat free. Prunes can reverse bone loss and preserve bone structure, reducing the risk of osteoporotic fracture. This video was shot with a Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.
Views: 17977 Chef Buck
Fast Zucchini Zoodles Recipe NO Spiralizer Needed
 
07:25
Make a healthy handmade zucchini zoodles recipe without a fancy spiralizer. You can prepare a low fat zoodles pasta substitute by simply slicing zucchini into faux noodles with a knife. It takes almost no time, in fact, the time you save cleaning up will likely make it just as fast as using a fancy kitchen gadget. This zucchini zoodles recipe is light and low-fat and provides a nice break from a heavy pasta dish, so definitely make some handmade zoodles and give this dish a go. A printable copy of this Zoodles Zucchini Recipe and more tips on how to prepare it can be found at http://www.myfoodchannel.com/zoodles-recipe/ Give this Zucchini Zoodles Recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlists: http://www.youtube.com/user/FromUnderTheRock and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Healthy Zoodles with Zucchini Noddles 2 medium ZUCCHINI 10-15 CHERRY TOMATOES (halved) ¼ cup GARLIC ¼ cup ONION some PARMESAN CHEESE (or romano or asiago cheese) ½ LEMON (juice and zest) 1 tsp ITALIAN SEASONING SALT and PEPPER to taste 2-3 Tbsp OLIVE OIL OIL for sauteing How To Make Zucchini Noodles a.k.a Zoodles This dish cooks quickly, so have all of the ingredients prepared and on hand before you start cooking. Buy zucchini that are firm and blemish free, also buy zucchini that are relatively straight, because they're easier to slice into zoodles. Wash the zucchini and, leaving the skin on, slice the zucchini lengthwise into thin planks. Stack planks on one another in bundles of three and slice into thinner shoelace size "strings"; they don't have to be too thin or uniform, just get as close to shoestring size as you can, they'll cook up easily enough and get soft quickly on the stovetop. Heat oil in a skillet on medium heat and add in the onion and cook for about 1 minute. Add in the garlic and cook for 1-2 minutes more. If you want a little heat, add in some rep pepper flakes as well. Add salt, pepper, Italian seasoning, and lemon zest. Mix and cook another minute. Add in the sliced zucchini and mix well with all the ingredients. Once the zucchini is added, just cook 2-4 minutes or until the zucchini is heated through. Do not cook overly long or the zucchini will lose its texture and the dish will become too wet. If this happens. just drain off a bit of the water. Stir in the olive oil and lemon juice. If desired, add a little grated Parmesan cheese to taste. Remove the skillet from the stovetop and serve immediately. Easy peasey! Give this healthy zucchini recipe a try and let me know what you think, and bon appétit! Thanks for checking out the recipes and videos. If you like the zoodles recipe, click a button or two and share it with your friends and family, I appreciate it! --Chef Buck
Views: 76406 Chef Buck
Spaghetti Squash --Spanish Style
 
04:40
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. Print the complete recipe at http://www.myfoodchannel.com/spaghetti-squash/ Give this spaghetti squash recipe a try and let us know what you think, and for more recipe ideas, check out the Chef buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 More stuff: My other Youtube channel: http://www.youtube.com/user/buckredbuck http://www.facebook.com/buckredbuck http://plus.google.com/u/0/109193261972985167770/posts https://twitter.com/buckredbuck Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Spaghetti Squash Recipe: 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 directions: 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 thanks for watching. the music is "Chucky the Construction Worker" by Kevin MacLeod is licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100292. Video shot with Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.
Views: 36825 Chef Buck
Pick the Right Pineapple
 
02:58
We use a lot of fresh pineapple and buy them often. It's pretty easy to pick a good one at the marketplace. The first thing I look for is a pineapple with loose leaves at the top. 1) Just grab a top center leaf and pull--if it comes out easily, then it's looking good. (if you can't find one with loose leaves...then pass 'em by and try again another day) 2) If the pineapple has a little bit of give when you push on it, that's a good sign...not too mushy, but not hard as a brick! 3) if you put it to your nose and it smells pineapple-y...that's a good sign. 4) and I like a nice golden color too, especially around the bottom...but that doesn't guarantee ripeness...so bank on steps 1 through 3 first, but especially step 1 --loose leaves! If the leaves are stuck and the whole pineapple wants to be picked up when you pull on the top sprouts...then it's not a keeper. Here's a Pineapple Sandwich that is popular in Germany: https://www.youtube.com/watch?v=WC6DGiu1tNw Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock "Local Forecast" by Kevin MacLeod and is found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300010 and licensed under Creative Commons: By Attribution 3.0. More great Kevin MacLeod music can be found at http://incompetech.com/
Views: 19474 Chef Buck
Best Lemon Meringue Pie Recipe ...seriously
 
12:36
If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you'll be glad you did. Print the complete Lemon Meringue Pie Recipe at http://www.myfoodchannel.com/lemon-meringue-pie/ Give this lemon pie recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlists: http://www.youtube.com/user/FromUnderTheRock And visit http://www.myfoodchannel.com/ to print all Chef Buck video recipes. Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Lemon Meringue Pie Recipe pie filling ingredients: 9" Deep Dish Pie Crust 1 cup SUGAR ½ cup CORN STARCH ¼ tsp SALT 2¼ cup WATER 1 Tbsp LEMON ZEST 4 EGG YOLKS 3 Tbsp BUTTER ½ cup LEMON JUICE meringue ingredients: 2 Tbsp SUGAR 1 Tbsp CORNSTARCH ½ cup WATER 4 EGG WHITES 1 tsp VANILLA pinch of SALT then another 4 Tbsp Sugar Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust. Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling. Then break 4 eggs and separate the yolks from the whites in two separate bowls. Zest two lemons, and then squeeze the juice to fill ½ cup. To make the lemon pie filling: In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons. On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble. Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs. Then stir the egg yolk mixture into the saucepan with the rest of the heated filling. Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth. Pour the filling into the pre-baked pie shell and set aside to cool. To make the Meringue: In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water. Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly. Set saucepan aside to cool. In a mixing bowl, beat the egg whites until frothy. Add in vanilla and a pinch of salt and beat again to mix. Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time. Then beat in the cooled cornstarch mixture. Continue beating until stiff peaks form. To finish the Pie: Take a spatula and spread the meringue evenly over the pie filling. Lightly chop the top of the meringue to form peaks on top of the pie. Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes, or until the top of the top of the meringue sets and shows a nice color. Remove the pie from the oven and allow to cool completely before slicing. When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
Views: 13751 Chef Buck
Chana Masala Recipe with Quinoa
 
04:57
Chana masala 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. Print the complete recipe at http://www.myfoodchannel.com/chana-masala-recipe/ This dish is easy to prepare and a perfect vegetarian entree. Give the recipe a try, let me know what you think, and for more recipe ideas check out the playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts TWITTER https://twitter.com/buckredbuck PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock Chana Masala w/ Quinoa Recipe 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 instructions: 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. The music is "octopussy" by Juanitos. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.jamendo.com/en/track/37753/octopussy Video shot with Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.
Views: 28812 Chef Buck

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