Quick Southern Biscuits

Preheat Oven to 375 F

2 Cups Self Rising Flour

2 Tablespoons Baking Powder (makes a lighter biscuit)

1 Tablespoon sugar (optional)

2 Tablespoons plain Greek yogurt (replaces the butter)

3/4 Cups evaporated milk (makes the biscuit taste buttery)

 

In a large bowl:  whisk together the dry ingredients, then stir in yogurt and milk. Turn the dough onto a floured surface. Knead the dough 7 to 10 times (more than 10 times and the biscuit will be tough). Roll or pat the dough to 1/4". Cut the dough using a biscuit cutter, butter knife, or glass. Place biscuits on an ungreased cookie sheet. Bake for 10 - 12 minutes. Remember oven temperatures vary. Check for doneness. Also if using a dark colored pan, drop the temperature 25 degrees. Makes 10 biscuits. Enjoy.

 

 

5 alarm chili

5 Alarm Chili with Beans

In a large dutch oven:

Cook 1 lb ground meat (drain the fat)

Sautèe:

2 - 4 garlic cloves minced

1 large onion minced

 

After the onions become translucent Add:

1 Tablespoon Better Than Beef Bouillon

The Break Down Cafè chili seasoning* or your own

1 7.76 can oz (220 grams) Chipotle Adobo sauce

2 15.5 oz cans (439 grams)  Kidney and Pinto Chili Beans (do not drain)

1 can Rotel Tomatoes (do not drain)

4 cans water (use the bean can)

 

Bring to boil. Reduce heat to simmer for 30 minutes. Stir occasionally. Serve with shredded cheese and crackers. 

* Chili seasoning recipe is in this blog.

 

 

Enchilada Bake

 Baked Enchilada

Ingredients:

                     1 pkg Corn Tortilla Street Taco* 

                     1 large can red enchilada sauce

                     1 small can green diced chiles

                     2 cups shredded cheese vegan or dairy

                     1 lb cooked ground meat in taco seasoning or vegan substitute

                    

 Preheat oven 350° F

 

In a loaf pan (for larger families use 13 x 9 pan might take the whole package of corn tortillas) pour 2 Tbls of red enchilada sauce in bottom of pan (double if using 13 x 9 pan). On top of the sauce layer, place tortillas, ground meat, chiles, sauce, and cheese. Alternate layers until all ingredients are used. Place baking dish on foil lined baking sheet before placing in oven to prevent boil over spills. Bake for 45 to 60 minutes until bubbly and cheese is brown. Enjoy!

* Can use Regular Size Corn Tortillas or flour tortillas

** Make your own mix using the taco seasoning located in thebreakdowncafe blog

Brown Beans

 Brown Beans

This is a great recipe for a budget friendly meal with 10 ingredients. All you need is a slower cooker. Serve this with cornbread for a complete protein.

Here's what you'll need:

1 pound bag brown beans

1 bay leaf

1 large onion sliced

1 tablespoon oregano

1 Tablespoon bacon drippings (optional)

1 tablespoon red pepper flakes

1 tablespoon fresh cracked black pepper

4 bullion cubes or 4 teaspoon better than bullion

4 cloves garlic peeled and crushed

Salt

Let's get cooking:

Rinse the beans, remove rocks if any, and soak in a bowl over night.

In the morning: Beans should be doubled in size. Pour out the water. Rinse the beans before placing them in the slow cooker. Add water or broth to cover the beans. Add all of the ingredients except salt.  Add salt to taste 1 hour before beans are completely done. This prevents the beans from being tough. Cook on low for 8 hours until they are tender and delicious. Serve with cornbread (recipe is in this blog).