Saturday, November 9, 2013

Buffalo Chicken Pizza Sticks Recipe

I know a lot of people are buffalo chicken enthusiast and you're going to love this pizza recipe. It is really easy to make and only takes 35 minutes to prepare and finish cooking. You're not going to need much to get it done and if you can create your own buffalo wing sauce then great but the store-bought one is fine.

You're also going to need a pizza dough and top it all with cheese. A great snack for outdoor parties, that is why we cut the pizza into sticks so that the eating becomes fun.

Our Buffalo Chicken Pizza recipe will serve up to 6 people. You can get the full recipe and cooking directions below the video and please don't forget to Tweet, Share on Facebook, Pin and bookmark this recipe. Feel free to leave a comment as well.

My Recipe for Buffalo Chicken Pizza


  • 3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
  • 1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
  • 1 cup (60 grams) grated mozzarella cheese
  • 2 cups (210 grams) shredded cooked chicken
  • 2 green onions, thinly sliced
  • 1 cup (60 grams) grated cheddar cheese

Buffalo Chicken Pizza Instructions

  1. Heat Oven and Prepare Baking Sheet
  2. Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
  3. Pre-Bake Pizza Crust
  4. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.
  5. Prepare Buffalo Chicken
  6. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
  7. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
  8. Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then, serve

Thursday, November 7, 2013

Beef Linguine Easy To Make Recipe

The beef linguine recipe is one of the easiest dishes to make, even if you don't know anything about cooking you can make this without messing anything and enjoy it. It's one of those recipes that you only look once and remember it for a lifetime, it's that easy to cook.

It is also versatile and you can add anything you want just to give it a little twist maybe add some carrots and garlic or whatever. You can choose to either watch the video for a visual recipe and directions or read the cooking instructions and ingredients below the video.

Enjoy and don't forget to share on Facebook, Tweet, Pin and bookmark.

Beef Linguine Recipe - How To Make Linguine With Beef



4-5 servings

  • ½ lb. linguine
  • 2 ½ cups beef broth
  • 3 cloves of garlic, finely chopped
  • 1 ½ lb. beef sirloin, cut into strips
  • 1 tsp dried oregano
  • 1 tsp salt or to taste
  • ½ tsp black pepper or to taste
  • 1 ½ tsp onion powder
  • 2 tbsp cornstarch
  • 1 tsp dried basil
  • 8 oz. mushrooms, sliced
  • 3 tbsp olive oil
  • 1 tbsp Italian parsley, finely chopped (optional)


1. In a large bowl mix the oil, garlic, basil, oregano, onion powder, salt and pepper. Add the beef and toss it thoroughly with the mixture. Cover and set aside for about 30 minutes.

2. Bring a large pot of lightly salted water to a boil and add linguine. Cook pasta until al dente according to package directions.

3. In a small bowl, mix cornstarch and beef broth. Set aside.

4. While the pasta is cooking, heat a large skillet on medium high heat. Add beef and cook until brown and most of the juice has evaporated. Remove from pan.

5. Add beef and cornstarch mixture to the same pan and bring to a boil. Cook for about 1-2 minutes, then add the mushrooms and cook for another 2 minutes. Then, add the cooked beef and let simmer for about 2-3 minutes.

6. Once pasta is cooked and drained, add it to the beef mixture and toss well. Remove from heat and let rest for about 5-8 minutes to let the juices thicken. Sprinkle some Italian parsley before serving.

Friday, November 1, 2013

Turkey Roulade Recipe

Here's a great turkey roulade recipe I got from Steve's Cooking, who's a really famous chef. He calls this one pistachio bacon turkey roulade with pomegranate gastrique.

Really tasty way to make your turkey and it is known as one of those dishes you crave when you are looking at it. A really good treat when you are having a family gathering or just want to cook it for your family, it is very versatile and it can serve up to 3 people.

It is also easy to cook and all you're going to need is to stuff the boneless turkey breast with sliced bacon, onion, carrots, mushroom, nuts, garlic, spinach, an egg and feel free to experience and add some of your stuff and see how it comes out but this recipe is so delicious.

Find all the ingredients below the video and watch the video for a full visual directions on how to cook this tender turkey.

Pistachio-Bacon Turkey Roulade with Pomegranate Gastrique



  • 1 Egg
  • 110g Bacon (sliced)
  • 70g Spinach
  • 1 Stalk of celery (diced)
  • 80g Pistachio nuts (lightly smashed)
  • 50g Button mushrooms (sliced)
  • Olive oil
  • 1 Carrot (diced)
  • 150g Crusty bread (cut into small cubes)
  • 1/2 Medium onion (diced)
  • 3/4 Cup chicken stock
  • 26oz/1.625 pound-Boneless Turkey Breast (skin on)
  • Salt & ground black pepper
  • 1 Tsp fresh rosemary (chopped)
  • 2 Garlic cloves (minced)


  • 7 Tsp Brown sugar
  • 1 Cup Apple cider vinegar
  • Reduce to about 1/3 cup
  • 1 Cup Pomegranate juice

Thursday, October 31, 2013

Easy To Make Buffalo Chicken Wrap Recipe

Here's something that you can make for lunch today or even have it as a snack before dinner. Did you know that a home made Wrap has fewer calories, less fat and salt as compared to the once you buy in famous restaurants?

Now that you know it's time to make your own buffalo chicken wrap with our easy to follow recipe. This is stuffed with some fresh veggies such as a tomatoe, lettuce and avocado. You'll also need one and a half lb. of chicken breast and buffalo sauce. Then you'll need to roll it in a tortilla.

If you're into buffalo wings or buffalo sauce then you're going to love this one. 

This is a great summer family recipe that can serve up to 4 people. You can find all the instructions and full recipe below the video. Don't forget to tweet and share the recipe and leave a comment below and let us know you're alive :)


Buffalo Chicken Wraps Recipe - How To Make Chicken Wraps With Buffalo Sauce


Approx. 5 servings

  • 5 tortillas
  • 1 ½ lb. chicken breast (about 2-3 half breasts)
  • 1 tomato, sliced
  • 4 oz. water
  • 5 pieces of mozzarella cheese
  • 2 tbsp butter
  • 6 oz. buffalo sauce
  • 5 tbsp mayonnaise
  • 5 pieces of lettuce
  • 3 tbsp homemade ranch dressing dry mix
  • 1 avocado, sliced


  1. Place the buffalo sauce, water, ranch dressing mix and chicken in a slow cooker. Cover and cook at low temperature for 5 hours.
  2. When the chicken is done, shred it with two forks and then add the butter.
  3. To make the wraps, spread the mayonnaise over the tortillas, then add the chicken, lettuce, tomato, cheese and avocado. Fold the end of the wrap, then both sides and roll up. Cut each wrap in half before serving.

Thursday, October 24, 2013

Making A Spinach & Mushroom Frittata

This is one of my favorite dishes, it is called the Frittata. It is an egg dish mixed with lots of different ingredients. The frittata can be made in a lot of different ways even with meat. But today I'll be showing you how to make a yummy spinach mushroom frittata.

This one is also a versatile dish for many different events or if you just want to make something delicious for your family. It can serve up to 8 people and really easy to make, doesn't even require a lot of stuff.

Watch the video below to get a visual recipe and see how easy it is to make a spinach mushroom frittata. You will also get the full text recipe ingredients and directions about how to make this dish below the video.

Also don't forget to like our Cooking Channel Facebook page by clicking the like button on the right hand side bar.. Enjoy The Frittata :)

Liesl's Spinach Mushroom Frittata

Spinach Mushroom Frittata Ingredients

  • 1/2 onion - thinly sliced
  • 2 T. butter - divided
  • 3 cups spinach- roughly chopped
  • 1 t. kosher salt
  • 1 c. gruyere - grated, divided
  • 8 oz. crimini mushrooms - thinly sliced
  • 8 eggs
  • fresh ground pepper
  • 1 T. olive oil

Cooking Directions

  • Preheat broiler on your oven.
  • Heat 1 T. olive oil & 1 T. butter. in a wide skillet over medium heat. Add sliced onion and cook for 2 minutes. Add sliced mushrooms & cook 5-6 minutes stirring occasionally until mushrooms & onions are lightly browned. Season with a few pinches of kosher salt & pepper.
  • Add chopped spinach over mushroom mixture & stir. Turn off heat. The heat of the mushrooms will wilt the spinach perfectly. Let mushroom mixture cool slightly while preparing cheese and eggs.
  • Crack eggs in to a large bowl. Add 1 t. salt & pepper and whisk. Add spinach-mushroom mixture and 1/2 c. gruyere and mix well.
  • Heat remaining T. butter in a 9-inch ovenproof skillet, swirling to coat sides. Add egg mixture, stir a couple times, and loosely cover. Cook until eggs are mostly set, about 5 minutes.
  • Sprinkle remaining gruyere over the eggs and place skillet under broiler. Broil 2-3 minutes until eggs are set and cheese is nicely browned. Remove from oven. Gently loosen the eggs around the sides of pan to make sure the don't stick. Be careful of the hot handle on the skillet!
  • Slide on to cutting board and cut into wedges.

Serve hot, warm or at room temperature.

Monday, October 21, 2013

How To Make Cherry Pie

Here's a quick recipe for anyone who's interested in knowing how to make cherry pie in a super easy way. This will only take you 50 minutes to make and it can serve up to 8 people. It doesn't really matter if you have fresh picked or even frozen raspberries.

Make this one for the kids or if you're having a get-together and they'll love it. All you need to make a cherry pie is just 5 ingredients. You only have to get a refrigerated pie crust, cherry pie filling, eggs, sugar and raspberries.

Find the full recipe and directions below the video and don't forget to like our Facebook Fan Page by clicking like on the right side-bar. You can also watch the video for visual instructions and recipe.

Easy Peasy Cherry Pie


  • 1 cup flour
  • 1 cup chopped hazelnuts
  • 1/3 cup of sugar
  • 2 cups of pitted and roughly chopped cherries
  • 2 eggs
  • 1 cup of sugar
  • 2 tsp cornstarch
  • 1 stick salted butter

Directions For Making a Cherry Pie

  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
  • Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

High Altitude (3500-6500 ft): Bake 40 to 50 minutes.

Sunday, October 20, 2013

How To Make Corned Beef Hash

This is a really easy to cook recipe. It's good for breakfast but you can have it for lunch or even make a quick dinner if you want to.

This dish only takes 25 minutes to cook at medium or low heat because you don't want it to burn.

You'll need to mix a lot of stuff to get it done though but it's not hard to make at all. The corned beef hash has a great smell when you're busy cooking it. One of those dishes that you eat while preparing it.

Also top it up with an egg and serve with toasted bread or buns. Find the full instructions by watching the video or read the text below the video and don't forget to like our Cooking Channel Facebook Fan Page by clicking the facebook like button on the right.

How to Make Quick Corned Beef Hash


  • 4 eggs
  • 2 lbs yukon gold potatoes (peeled and cut into a 1/2 inch dice about 4 cups)
  • 1/2 lb corned beef (fully cooked, 1 pound raw simmered for 3 hours until fork tender shredded into
  • 4 tbsps unsalted butter
  • 12 inch pieces)
  • 1 onion (cut into medium dice about 1 1/2 cups)
  • kosher salt
  • 2 tbsps chili sauce (ketchup, spicier hash)
  • 1 tsp hot sauce (frank’s)
  • 1 poblano chile (cut into medium dice about 1/2 cup)
  • black pepper (freshly ground)

Cooking Corned Beef Hash Instructions

  • Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides.
  • Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total.
  • Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes.
  • Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.
  • Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top.
  • Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes.
  • Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers.
  • Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total.
  • Reduce the heat to low.
  • Make four indentations in the surface of the hash and break an egg into each one.
  • Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes.
  • Bring the skillet to a trivet on the table, and serve immediately.

and then enjoy the recipe :)