Simple Fiesta Bake


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Easy Egg Bake Recipe

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1 cup water 1/2 cup uncooked quinoa 3 cups (400 g) sweet potato, diced 1 medium (120 g) red bell pepper, diced 1/2 small yellow onion (35 g), diced 1 tablespoon + 1 teaspoon taco seasoning (certified gluten-free if necessary) 1 (14 ounce) can black soybeans or. Ingredients 1 tube (16.3 ounces) refrigerated corn biscuits 3 cups frozen seasoning blend vegetables (about 14 ounces) 1-1/2 cups shredded Monterey Jack. Brown ground beef, and drain excess fat.

Add water, taco seasoning, and salsa. Cook for 15 minutes or until water is reduced. Place beef in small casserole dish.

Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. 2 Separate dough into 13 biscuits; cut. Heat oven to 375°F. 2 Brown meat with peppers in large skillet; drain.

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder. In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking. Fiesta Chicken Casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole.

Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. Preparation. 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.

2. In a large skillet, heat the oil over medium-high heat. Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa.

Heat to. Preheat oven to 350 degrees. In a large bowl stir together the salsa, sour cream, and taco seasoning.

Add the cooked pasta and stir to coat. Add the corn, black beans, chicken, and 1.

List of related literature:

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10 to 15 seconds, or until combined.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

Sprinkle remaining 2 tablespoons sugar evenly over top of biscuits and bake until lightly browned, about 15 minutes, rotating baking sheet halfway through baking.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

FOR THE DOUGH: Put the flour, butter, and sugar in a bowl and mix with a spoon or your hands until they are roughly combined.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
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Transfer the dough to the prepared baking sheet; sprinkle half the cheese in the center, leaving a 2to 3-inch border, and spread the filling on top of the cheese.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
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KEEP THE GLAZE SIMPLE A quick, but rich, glaze of confectioners’ sugar, buttermilk, and cream cheese makes the perfect crowning touch to our easy cinnamon buns.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
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In a mixing bowl, combine 1 cup of self-rising white cornmeal, V, cup of self-rising flour, º/, teaspoon of salt, and 1 teaspoon of sugar (or use regular meal and flour with the salt and sugar and add / teaspoon each of baking powder and baking soda).

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Preheat the oven to 375°F. Stir together the cornmeal, flour, buttermilk, sugar, melted butter, baking soda, salt, and eggs in a large bowl.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Place the pan on a baking sheet and bake until the bottom of the dough is golden brown, about 15 minutes.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Just open the can, separate the rolls, carefully unroll each one halfway, and then roll it up in the other direction to make an S. Place a raisin in the center of each furl—toddlers are great at this—and they’re ready for the oven.

“The Catholic All Year Compendium: Liturgical Living for Real Life” by Kendra Tierney
from The Catholic All Year Compendium: Liturgical Living for Real Life
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Ignatius Press, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hi ( to all my 100% loyal family) (whoever they are)

    I wanted to type about…….

    So yesterday night, i googled that togashi wrote AND illustrated (meaning drew) his hxh.
    Which makes perfect sense anyways, since “drawing it is an essential part bring your ideas/concept to life”

    And no, drawing ISN’T a problem, i’ll most likely master/being really good at drawing manga, in a relatively short amount of time, since my passion for creating manga/anime is the passion that drives me.
    And part of the “most fun” part about creating manga/anime is the part where you bring it to life. aka “drawing/sketches” and so yeah ofc that wouldn’t be a problem either.

    The point i wanted to make is that.

    “In regards to actually being able to publish and create a real manga, and an anime eventually”

    That will require a s significant amount of time and dedication no matter how passionate you are, and obviously me being passion about it means the time and dedication will be pretty much “effortless” for the most part since i enjoy doing it

    But i’m not sure if im going to “have enough free time to create a manga/anime” at least not in “any time in the near future”. (well obviously because of my job and stuff)
    (but that can be possibly adjusted in the future “far future when i save up a LARGE amount of money” to have more off days per week and then i’d have more time to work on this)
    If i get into some rich Chinese family(and in stuff regarding this i guess you can’t be too picky, because it’s relatively hard to find the “just right” type) (and obviously in terms of looks (face) im the best there is was and ever will be (real life) but you get the idea.
    or something, that can just take care of me in general (but even then i’d still keep my job and prob work like 2 days a week just for security sakes)
    But yeah, and if this did happen then
    “I’d have all the time in the world to work on my manga/anime”

    But yes,

    “Regardless of anything, i’m still definitely going to work on creating my own anime/manga during all of my days off and free time, since i’m passionate about it and i do it for fun anyways”

    And uhm…….. besides that.

    So i ordered 5 of the “cold steel original spikes” (well because i like those types of knives, i always did ever since they came out. but for some reason i never got them until now)
    And im going to send one of them to the kydex store (the one i always go to)
    And I need my 100% loyal family to help me get the kydex sheath made like ASAP get them to work on it and send it to me as a soon as possible (shouldn’t take that long since it is a small knife)
    ( I will be ordering 5 kydex sheaths 1 for each)
    (oh and ofc, i won’t carry it. well, it depends where i go. such as if im backpacking or something then it should be safe for “general tasks and uses”
    But no worries im a 684 sp/sx and im a genius master combat tactician and so everything else, just super smart in my own unique way in general)

    To (all my 100% loyal family) (whoever they are)

    Thanks for reading!

  • Don’t add the milk and it will be more of an omelette consistency. Yours looks too much like scrambled egg. Theres also no need to pre cook the veg just put all cooked meat, veg in a casserole pour over beaten eggs no milk and season and cook till brown. Yum

  • Great Job. As Julia Child said, “NEVER APOLOGIZE”…BUT PLEASE TASTE the food at the end. 4 some reason that is VERY important to me. THANKS:)

  • I’m just some random 13 year old trying to learn how to cook an omellette lol. Because, apparently I can cook a lot of food but not omellettes. My mom and dad work too much so I’m trying to cook more for me and my younger siblings.

  • In the old days, lol, we called these egg casseroles. Yours looks like a delicious combination! My husband would love those peppers added in there. �� �� These also freezes well, too! Enjoying your channel. Take care now. Carol

  • I’m going to call this brunch so I can have a cheap ass mimosa(s) yup totally made that plural…. heck going to have some Cuban seasoning and toasted Cuban bread and make a pitcher of red sangria with it to with a Latin flair..,. My happy ass is still on vacation time and whelp if I can drink and be merrry with a meal I’m going to do it!! Only love once mind as well be happy!! Hope you and CG are doing fantastico enjoying your Mexican tour ���� May 2020 treat you both well and is filled with good luck, well wishes and another year of beautiful life!!

  • Chef Buck, you awesome. Just found your channel and already have tried a few of your recipes! Love the cauliflower crust pizza.

  • That looks good! I do a lot of impromptu quiches sans the pie crust. It’s a great Keto-diet option! I made a similar one last weekend and still have enough for lunch today! I’m going to try your recipe next. Thank you for sharing. I’m digging your channel.

  • I put lots of herbs in too, eggs an cheese are my weakness, I tend to make this sort of thing when there are lots of eggs left that need using up, I buy loads of eggs as I do a lot of baking,

  • Is chives better or green onions? I think longhorn steakhouse used green onion with their potato which I want to replicate eventually. It was so good. First time going to a steakhouse their baked loaded potato was very good

  • I love omelettes, and I always messed up making them. They always turned into scrambled eggs. I just came back to re learn since it usually takes me a few times to learn some things. Thank you for posting this!

  • I made it but with bacon and cheese inside and outside with hash browns and ketchup on the side and it was so delicious and for my age it’s a pretty hard thing to cook at 11

  • Just made this last night and it was delicious.  This was easy to make and tastes better the day after.  I used ground turkey, spinach, mini sweet peppers, and cheddar cheese.

  • I am a huge fan chef buck. my husband and 2 teen boys love everything I’ve made from you, except cauliflower pizza. If your ever in Chicago please do a meet and great.

  • I’m here today to make an omelette for my dad, I want to make breakfast for him since its father’s day and I’m only 12 So I’m Gonna need a guide!

  • Oil AND butter? Well, that’s where I went wrong.
    Thank you for these videos, as someone who was never taught how to cook and trying to figure it out on my lonesome, it really helps to have such a calming voice go over things and telling me to just roll with the mistakes. I tend to get into my own head and be quite harsh on myself, so this is quite the nice change of pace.
    Have a lovely, lovely day! c:

  • Trying to get an idea of a desert to make for my grandson birthday party next month (Aug. 2020) and he loves Oreo �� I’ll try it, plus the mango too ��…

  • I tried your mango graham float and it was super yummy, I will try the others when i have the other ingridients HEHE, can I ask where can I buy square transparent cups like yours???

  • 99.9% of the comments are from people who haven’t even tried these recipes so helpful NOT. ��
    I tried to make these but as soon as I cut into the potato it fell apart. Ended up making mash in a bowl which didn’t appeal to anyone. Is there a specific potato that works for this? Or do I bake longer? Or less than an hour? What went wrong?! ��

  • Of course no milk! Use heavy cream if you have it but just a tiny bit. Super fluffy but if you over do it the eggs get kinda sweet.

  • Love the idea of using the potato like a bowl! Did something like this also with frittatas! ♥️ made a video while making it too!! ☺️

  • I don’t watch vids-especially recipe vids-without someone on camera walking me thru the recipe. And I despise the music-over crap rather than someone talking to me. So you get a thumbs down.

  • imma try to make this on Father’s Day for my dad cuz he luv omelettes. Yesterday I made my mom breakfast in bed on Mother’s Day and I hope I don’t fail to make this


  • Hi (to all my 100% loyal family) (whoever they are)

    Well I just got done watching those episodes (from Baki)

    And yeah……. and so now I’m posting well, I figured that I shouldn’t post too late
    (because then I become to sleepy, well because it’s almost midnight ofc)

    Oh and before I get started (Just OCD, and so obviously today at the table, there was this Asian male person (who was only average, but even if he was attractive, it doesn’t matter, well because obviously “in terms of looks (face ) I’m the best there is was and ever will be (real life)
    that looked “kinda different” and that’s why I kept looking at him
    (Well because people that are “exotic ”
    (or appear exotic)
    (Well because I say that because they might put makeup/ gotten plastic surgery or something idk)
    (Oh and obviously I am exotic too, but I’m not “JUST exotic” and obviously my point is.
    “In terms of looks (face) I’m the best there is was and ever will be (real life)
    (Oh and just for the record
    In terms of looks I’m 100% natural, never had any cosmetic surgeries, put on any makeup (never had and never will) or any of that stupid shit.
    ( I went over all of this before a long time ago)
    kinda confuses me in a way, and so I have to double check and stuff)
    (And I been over all of this before)

    But uhm yeah, and obviously my main point is that.
    In terms of looks (face) I’m the best there is was and ever will be (real life)

    Oh and actually though, since this OCD
    (And no I do not have OCD and I been over this before it’s just a way to say when a 7 goes to a 1 I guess, well in my case my 7 wing since I AM a 6w7 and not a 7) post kinda dragged a bit long
    (I’m going to start my main post for tonight on a different video)
    (And yeah I do have “some things I feel are important to type about”)

    To (all my 100% loyal family) (whoever they are)

    Thanks for reading!

  • Wow. Even the commentary was perfect. Chef Buck, thanks a million for making this informative and funny video. Gave me a refresher on how to make a delicious egg bake. You rock!

  • great video! but we were able to pause for less than a split second and see the temperature and baking time! next time just don’t include it all?

  • You’re suppose to cook the bacon before or buy bacon bits, lack of specificity I made that mistake of not cooking the bacon before, not again!

  • Hmm…..chef Buck the Jennifer writing this comment knows that “you” chef Buck is being affected by some type of force due to you putting oil in a pan that is nonstick…..Depopulate

  • I love Chef Buck, but how do you convert cups to ounces/pounds? I cannot understand how to measure veg into cups! Can Chef Buck convert the recipes?

  • 1:07 You’ve taught me absolutely nothing. Ham is good, me like ham! Use three eggs, me like eggs! Pacing is so important, what with the dwindling attention spans modernly, could you milk this shit any harder? Just show me how to make it! WE GET IT, OMELETTE NEED EGG! WE GET IT OMELETTE NEED OPTIONAL INGREDIENTS, WOW WHAT AN ARTISAN, YOU LIKE HAM!! WOW BRO REALLY HELPFUL!!!

  • Those eggs look really well done and dry. Instead of flipping an when the yoke is about all cooked take it off hear, add your ingredients then cover it for a minute. Then trifold on to plate. You’re welcome

  • Wow! I’ve watched a bunch of omelet videos on Youtube and yours was the winner! It was so on point when you said to keep maneuvering the egg to let the uncook part cook! ��My omelet came out perfect! Also, Instead of flipping it with the rubber spatula, i flipped it with a regular spatula and it worked better! Thank you for this video!

  • Yes! I don’t like that middle slimy part either. I don’t like my eggs wet either! I like them soft and well done. Eggs aren’t supposed to be slimy unless your having sunny side up which I can’t eat lol. Thank you for this video! Great tips!

  • if only potatoes didn’t take an hour and a half to bake I’ve been waiting and waiting because I picked a maybe I bit of a large potato I’m now regretting it XD

  • Mmmmm ya I made a Bella mushroom & cabbage. Half sautéd cabbage in evoo. With hot pepper flakes Cavenders season. Same with the chopped bellas.. mix two eggs, touch o milk, half cup mozzarella, 7 half teaspoons whipped cream cheese… whip together pour over top with mozzarella bake 350. Top with green onion to serve. Gawd omg good.. You n camera girl are magnifico!! ��❤

  • I made a smaller amount with four eggs; added a teaspoon of pesto to the egg mix before pouring it. Just had some, fresh out of the oven. Delicious! Thank you, Chef Buck.

  • If you want the cook the egg a bit more (for those that don’t like “wet” eggs), before you fold, add your accompanying ingredients/cheese/whatever and throw under a broiler (oven safe pans only!) for 30 sec to a min, cheese melts, eggs cooked, no flipping and a perfect omelette. Fold after in pan and slide onto plate… ������

  • I made one the other day. Came out really well. Garnished with bacon. I had tomatoes, cheese, brocolli, peas, turkey sausage, cauliflower and olives. I am looking at other recipes for inspiration, I suppose I could try the cheese at the bottom. I’m thinking of a pizza Margherita flavor. Some tomatoes, basil and mozzarella. Then add a home made marinara on top and fresh mozzarella. I may also try alla parmigiana.

  • people are complaining about people complaining about vegans being in the comment section but i don’t see anyone complaining about vegans in the comment section

  • I’ve come on YouTube to improve omelette skills as they are already eggscellent. But I can honestly say this is the worst fucking omelette I have ever seen

  • Thank you for the video…just put the egg bake in the oven…p.s. Love the Chef Jammies…(like, “wear “whatever the hell you want.” May you be blessed in mind, body, & spirit!! In Gratitude…

  • Your video was really nice.
    But please make a look at my channel too, I’m a small Youtuber… Maybe you will find any video good….
    Just need all your support…����
    Mai ek small Youtuber hu… please mujhe bhi famous kar do…I’m just 12… trying hard enough to get famous…