• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — online buthcer

    Blog Menu

    Seared Scallops With Garlic Basil Butter

    Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    12 large sea scallops, 1 1/4 to 1 1/2 pounds
        •    Salt and fresh ground black pepper
        •    2 tbsps oil, such as olive oil, avocado oil or grape seed oil
        •    1 1/2 tbsps butter
        •    2 garlic cloves, minced
        •    1 cup fresh basil leaves
        •    3 to 4 lemon slices
        •    2 tsps all-purpose flour (Optional)


    1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
    2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
    3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
    4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
    5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.


        •    Do I need to use flour: If you don’t want to use the flour, it’s okay. It helps with even browning, and since some of the flour sticks to the bottom of the pan, it mixes with the butter, helping to thicken the garlic basil butter sauce. If you are gluten-free or don’t want to get out the flour, make sure the scallops are as dry as you can get them for the best chance at a good sear.

        •    Thawing frozen scallops: The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so. Don’t let the water get into the bag.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Seared-Scallops-With-Garlic-Basil-Butter-2599016#directions

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-tacos/

    Best Sausage Balls

    There’s a universal attachment to these and the holidays. Everyone starts by rolling their eyes at the idea of them and then proceeds to eat at least 5.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 3/4 cups (about 7 1/2 oz.) all-purpose flour
        •    2 tsps baking powder
        •    1 1/2 tsps kosher salt
        •    1 tsp granulated sugar
        •    1 (1-lb.) pkg. hot or mild ground pork sausage
        •    1 pound sharp Cheddar cheese, shredded (about 4 cups)


    1. Preheat oven to 400ºF. Whisk together flour, baking powder, salt, and sugar in a large bowl. Add sausage and cheese, and mix gently by hand to combine, just until flour is incorporated.

    2. Pinch off pieces of the sausage mixture, about 1 1/2 tablespoons each, and roll between your hands to form a mostly smooth ball. Place 1 inch apart on parchment paper-lined rimmed baking sheets. Bake in preheated oven until golden brown and cooked through, about 15 minutes, rotating pans top to bottom halfway through cook time. Place pans on wire racks, and cool 5 minutes. Serve warm.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/best-sausage-balls

    Easy Crispy Baked Chicken Thighs

    Easy Crispy Baked Chicken Thighs – The best oven baked chicken thighs are crispy on the outside and tender and juicy on the inside. This easy one pan recipe is made with just a few ingredients. These easy baked chicken thighs are perfectly seasoned and perfectly crispy!

    Make these crispy baked chicken thighs once and your family will be asking you to make them again and again. They are that good! Baked chicken is a favorite for quick and easy dinners and baked chicken thighs are a delicious and often overlooked option. Out of all of the recipes for chicken thighs that I’ve tried, this is my favorite!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 6


        •    3 pounds skin-on bone-in chicken thighs about 8
        •    2 tbsps olive oil

    Rub Ingredients:

        •    3 tsps dried Italian seasoning
        •    2 tsps paprika
        •    2 tsps garlic powder
        •    2 tsps onion powder
        •    1 tsp coarse Kosher salt or 1/2 tsp table salt
        •    ½ tsp pepper


    1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil or parchment paper.

    2. In a small bowl, whisk together the rub ingredients until well combined.

    3. Pat the chicken thighs dry and place them on the baking sheet.

    4. Rub both sides of the chicken with olive oil. Rub the spice mixture over the chicken, rubbing it on both sides of the chicken. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken.

    5. Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165 degrees F. This will take about 30-45 minutes, depending on the size of your chicken thighs.

    6. Let the chicken rest for 5 minutes on the pan before serving.

    NOTES: Boneless, skinless chicken thighs will take about 10 minutes less to bake.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Easy-Crispy-Baked-Chicken-Thighs-2556648#directions

    Baked Huon Salmon with Pistachio Crust

    Scott Gooding has done all the work here – you just choose what you’d like to serve it with! Boiled new season potatoes, a simple salad or roasted vegies. This is a dish to take you right through the year!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4-6


        •    1 Full side of Huon Salmon
        •    2 Fronds of fennel bulbs
        •    1/4 Bunch of Dill
        •    2 Pistachios - Handfulls
        •    2-3 Tbsp Olive Oil
        •    1 Lemon zest
        •    Sea salt

        •    Black pepper


    1. Pre-heat oven to 180 degrees.
      Lay side of Huon Salmon on some baking paper in a baking tray. Add nuts, dill, lemon zest and fennel fronds in a blender or bar-mix and process on a low speed.
    2. Oil should start to leech from nuts after 20 seconds or so. Add more oil until the mixture holds together.
      Spread the nut mixture over one side of the fish ensuring its spread evenly.
      Season and pop in the oven for 20 minutes (times may vary according to size of the salmon). Remove from the oven and allow to rest for 5 minutes.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/baked-huon-salmon-w-pistachio-crust/