Shepherd's Pie

Shepherd's Pie

 Shepherd's Pie

Ingredients:

4 Cups cooked shredded or ground beef, turkey, or chicken

1 Cup baby carrots sliced

1 Cup frozen English peas

2 Cups broth

2 Tablespoons butter 

2 Tablespoons all purpose flour

2 garlic cloves minced

1 medium onion chopped

Mashed Potatoes (goes on top)

Cheese (goes on top potatoes)

Paprika for garnish**

With stove on medium high heat, place butter in medium sauce pan. When butter has melted, add flour. Add salt, pepper, garlic, onions. Cook 2 minutes stirring constantly. Slowly pour in broth while constantly whisking. Combine flour mixture and broth thoroughly. Taste for seasoning, Add carrots. Cook until carrots start to become tender and  mixture starts to boil and thicken.Add meat and peas. Pour into 9x9 pan.

Top with mashed potatoes, cheese, and paprika if desired.

** Smoke paprika is delicious in this dish.

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.

 

 

Chicken Noodle Soup

This is the most delicious chicken noodle soup recipe you will ever try. It's even less time consuming and easier to make if you use rotisserie chicken and packaged chicken broth.

 

Chicken Soup

Equipment:

Large Dutch Oven

 

Ingredients:

4 cups cooked chicken (we used 4 boneless skinless chicken breast)

4 cups chicken broth (reserved from cooking chicken or store bought)

2 cups water

1 large onion minced

2 celery stalks sliced

3 carrots sliced (we left the peel if the peel is bitter remove)

4 garlic cloves finely minced

2 teaspoons fresh ginger grated

2 tablespoons fresh lemon zest grated

1 teaspoon red pepper flakes

1 tablespoon dried oregano

2 bay leaves

Salt and pepper to taste

In a large pan or Dutch oven add all ingredients except broth and water, sautee over medium low heat for 2 minutes. Add the broth and water. Salt and pepper to taste. Bring the soup to a boil, add 2 cups egg noodles. Cook noodles per package instructions. Serve with lemon slices and additional grated ginger.

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

Simple Buttemilk Biscuits

 Simple Buttermilk  Biscuit

This is the easiest biscuit recipe you will ever find. You only need 2 ingredients.

 

 

 

 

 

 

Equipment: Rolling pin**

                    Biscuit cutter

                    Sheet pan lined with parchment paper and sprayed will oil

 

In large bowl: Stir together.

2 Cups (268 grams) self rising flour

2 Cups (404 grams) room temperature Greek yogurt* (use cashew yogurt for vegan version)

 

 

Preheat oven 450º F (232ºC).

Turn dough onto floured surface. Dough will be very wet and sticky.  Knead for 5 minutes.** May need to use extra flour on hands and surface during the kneading process. Cut into desired shape. If no biscuit cutter, cut with a knife. You can garnish with everything bagel seasoning, sesame seeds, poppy seeds, or leave them plain. Place in preheated oven for 20 - 25 minutes. They are delicious with strawberry jam.

*Although there is no buttermilk in this recipe. The Greek yogurt gives the biscuit a buttermilk flavor.

**No time to knead. Spray to spoons with oil and make drop biscuits.

Brown Onion Gravy

Brown Onion Gray

 Ingredients: Here is what we need:

 

Brown Onion Gravy

2 Tablespoons oil

2 Tablespoons all purpose flour

2 Tablespoons minced onion (omit onion for brown gravy)

2 cups milk (whole, 2%, evaporated)

salt and pepper to taste

Method: Here is how we prepare it:

Heat oil on medium low heat in  same skillet used to cook Salisbury steak. Add flour and onion. Cook and stir together until onions are translucent. Turn down heat to low. Gradually add milk while stirring continuously.  Tip: Make gravy brown by adding a splash of Kitchen Bouquet. Mashed potatoes goes really well with this dish too.

Tip: This recipe can be used for white gravy. For white gravy, do not add onion or Kitchen Bouquet.

Salisbury Steak

 Salisbury Steak

Salisbury Steak is a throwback meal that is easy to prepare and delicious. Your family will love it. Serve this dish with twice baked potatoes and onion gravy (both recipes can be found in this blog). Enjoy.

1 lb ground meat (The Breakdown Cafe used ground turkey)

2 cloves of garlic minced

1 small onion chopped 

5 green onions chopped

1 mini bell pepper chopped

2 Tablespoons oil (The Breakdown Cafe used garlic infused olive oil)

season to taste (The Breakdown Cafe used red pepper flakes, Tony Cachere's)

Let's get cooking: In a large bowl, add ground meat, veggies, and seasoning. Toss gently. Do not over work. It will make the steaks tough. Flattened the mixture in the bottom of the bowl. Divide into 4 or 8 equal parts. In a large skillet, cook steaks for 2 minutes on each side on medium high heat. Remove from skillet. Prepare brown onion gravy in same skillet. Add steaks and let simmer covered for 20 minutes.  Tip: Make gravy brown by adding a splash of Kitchen Bouquet. Mashed potatoes goes really well with this dish too.

Brown Onion Gravy

2 Tablespoons oil

2 Tablespoons all purpose flour

2 Tablespoons minced onion

2 cups milk

salt and pepper to taste

Heat oil on medium low in  same skillet used to cook Salisbury steak. Add flour and onion. Cook and stir together until onions are translucent. Turn down heat to low. Gradually add milk while stirring continuously. Add steaks and let simmer covered for 20 minutes.  Tip: Make gravy brown by adding a splash of Kitchen Bouquet. Mashed potatoes goes really well with this dish too.

Corn Chowder

Corn Chowder is a great way to utilize fresh corn. This chowder is rich and delicious. Here is how we do it:

Equipment: Dutch oven

 

Ingredients: 4 cups fresh or frozen corn 

                   2 red potatoes peeled and chopped

                   1 red bell pepper chopped

                   1 medium onion chopped

                   1 teaspoon red pepper flakes*

                   6 to 8 cups broth or water (broth veggie or chicken)

                   2 cups heavy cream or half and half**

                   salt and pepper to taste

On medium heat: In Dutch oven: sautè bell pepper and onion in 2 tablespoons broth until tender. Then add corn, potatoes, rest of the broth. Bring to boil for 5 minutes. Simmer for 30 minutes. Stir in cream. Salt and pepper to taste.

Garnish with cheese, chives, bacon

Tip: Add grilled chicken.

*1 teaspoon smoked paprika or Chipotle pepper are great substitutes for red pepper flakes

** May substitute vegan non diary cashew cream or cashew yogurt unsweetened

Simple and Easy Spaghetti Dinner

 What's for dinner tonight? Why not try this simple homemade spaghetti sauce!

Equipment: Dutch Oven for boiling pasta

                    Large skillet for sauce

Ingredients: Angel hair pasta 1 (16 oz) package

                    1 (6 oz) can tomato paste 

                    1 small onion chopped

                    1 garlic clove crushed

                    1 small bell pepper chopped

                    1 large tomato chopped

                    1 to 2  TBS Italian seasoning 

                    1 teaspoon red pepper flake (optional)

                    1 to 2  cups pasta water

                    salt and pepper to taste

In Dutch Oven on high heat bring 6 - 8 cups of water to boil, when the water comes to a boil add salt, then add pasta. Cook to desired tenderness. 

In large skillet, on medium heat add all ingredients except salt (taste after adding pasta water then add more salt if needed). Sautè until veggies are tender. Add pasta water. Simmer for 10 to 15 minutes. Toss with pasta. Serve with salad. Dinner is ready. Enjoy!

Tip: Add some mushrooms, ground beef, turkey, or chicken. Try different pastas. It's all delicious.

Avocado Toast

Avocado Toast

 

Hey you guys. Want a healthy, nutritious, delicious way to start your day? Try avocado toast. It is simple, fresh, and yummy. Here is how you do it!

 

 

Equipment: toaster

                    knife

                    cutting board

 

Ingredients: Bread

                     Avocado

                     salt and pepper to taste

                     fresh lemon or lime juice

 

Toast your favorite bread. Cut avocado into small chunks or mash it up. Add salt, pepper, and a squeeze of lemon. Delicious! Serve it up with a glass of OJ and fresh, hot, strong coffee. Go out there and conquer! Tip: You can add mixed greens, sprouts, tomatoes, onions, garlic, etc. I love mine simple.

 

 

 

 

Quick and Easy Swiss Steak

 

Equipment:1 large skillet with lid

                   1 knife to cut veggies

                   1 cutting board

Ingredients: 4 cubed steaks season with salt and pepper on both sides

2 Tablespoons garlic olive oil*

1/4 cup chopped bell pepper

2 celery stalks chopped

1 small onion chopped

1 can Rotel tomatoes

2 teaspoons better than bouillon or 2 bouillon cubes

 

 

In large skillet, heat olive oil on medium high heat, sautee garlic, onion, bell pepper, celery until veggies are tender, add seasoned cubed steaks, brown on each side for 2 minutes, then add beef bouillon,  Rotel, 2 cans water. Stir. Cover with lid and simmer for 20 minutes. 

Delicious served over rice, with mashed potatoes, or egg noodles. 

*Garlic olive oil can be substituted for olive oil.

Twice As Nice Baked Potato

 

 

Twice As Nice Baked Potato

1  medium potato, baked

1 Tablespoon cream cheese, room temperature

1/2 Tablespoon butter, room temperature (if using salted butter, omit salt)

2 Tablespoons plain Greek yogurt

2 Tablespoons evaporated milk

2 Tablespoons shredded cheese

1/2 teaspoon black pepper, freshly cracked

1/4 teaspoon salt

 

Method: Remove the flesh of the baked potato leaving a 1/8 " border. Set the skins aside.  Place the potato flesh in a bowl. Add the rest of the ingredients. Mash together. Put the potato mixture in the potato skins. Garnish with  smoked paprika if you desire. Bake in a preheated 350° F for 20 minutes until bubbly, golden brown.

Remove from the oven and serve alone, with salad, as a side dish for a steak, or your favorite meal. 

Enjoy!
.   

****This recipe can be doubled, tripled for a crowd. 

Large Crowd: 8 to 10 medium baked potatoes, 1 pkg cream cheese, 1/4 Greek yogurt, 1/4 cup butter, 1 can evaporated milk, 1 cup shredded cheese. Salt and pepper as desired.

Roasted Butternut Squash Soup

 

 

 

Roasted Butternut Squash Soup

 

 

2 pounds Butternut Squash, peeled and cubed (remove seeds and fibers)

1 Gala Apples, cored, peeled and cubed

2 garlic cloves, minced

2 cups Vegetable Broth

1 1/2 Tablespoons Curry Powder

1/8 teaspoon cayenne pepper (optional)

1/8 teaspoon red pepper flake (optional)

1 teaspoon Tumeric

1/8 teaspoon black pepper

1/2 teaspoons Kosher salt

1 cup coconut milk (substitute 1 can evaporated milk or 1 cup heavy whipping cream)**

 

 

GARNISH

 

Roasted Pumpkin Seeds (place pumpkin seeds in dry skillet and toast for 7 minutes on medium heat)

 

Let's get cooking-

 

Roasted method

 

Preheat oven to 450°F

 

Place squash, apple, and garlic on aluminum foil lined rimmed baking sheet.  Sprinkle the seasonings then toss to make sure every cube is covered with spice. Roast for 20 minutes. Tip: smaller cubes = faster roasting time. Place the tender fruit in the blender, add a ladle of broth, purée. Keep adding broth until desired consistency is reached. Then drizzle in the coconut milk and purée. Ladle into bowls. Garnish with roasted pumpkin seeds.

 

Slow cooker method

 

Place all the ingredients (with exception of coconut milk) in the slow cooker. Cover with lid. Cook on high for 4 hours or until all the ingredients are very soft. Transfer the soup to a blender or food processor and Purée. Add the hot soup and  Purée a ladle at a time. 

Safety first: If using a blender, place a clean towel over the lid and hold it while Puréeing to prevent the hot mixture from burning and exploding out of the blender.

 

Drizzle in coconut milk to desired soup thickness. Ladle up in bowls and garnish with pumpkin seeds. 

 

Serves 4 to 6 people. This recipe can be doubled to serve a larger crowd.

 

Enjoy! 

 

**Add more or omit. It's still delicious.

 

Tip: An immersion blender could be used also.  *Caution: Remember hot soup will expand.

 

***

 

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CHICKEN ALFREDO

All you need is:

 

Equipment:

 

large skillet

whisk

wooden spoon

Ingredients:

1 LB Fettucini or Linguini cooked according to package instructions or desired doneness (reserve water)

1 cup pasta water

1 can evaporated milk (prevents sauce from breaking)

1 cup heavy cream

1 tablespoon butter

1 cup grated Parmesan cheese

1/2 cup grated Parmesan cheese (use to top finished dish)

In a large skillet on low heat add; butter, heavy cream, evaporated milk and whisk.

Stir together constantly to prevent the sauce from breaking. After the butter melts, stir in pasta water and slowly add cheese while stirring constantly. 

Toss with pasta and chicken to serve. Garnish with more grated cheese. 

Add  2 grilled chicken breast sliced or broccoli or both for a delicious and nutritious dish.

LEMON SUPREME COOKIES

These are so yummy. They are very simple to make. This recipe only has 4 ingredients. 


INGREDIENTS:

1 BOX LEMON SUPREME CAKE MIX (SIFTED)
2 LEMONS. USE THESE TO GET THE FOLLOWING  
1 TEASPOON LEMON ZEST 
4 TABLESPOONS FRESH LEMON JUICE
1/2 CUP WATER
1 TABLESPOON VEGETABLE OR CANOLA OIL



LEMON ICING:
1 CUP CONFECTIONER'S SUGAR
2 TABLESPOONS OF LEMON JUICE

IN A LARGE BOWL: MIX TOGETHER: CAKE MIX, 2 TABLESPOONS OF LEMON JUICE,  WATER,LEMON ZEST, OIL.

PREHEAT OVEN TO 350 DEGREES FAHRENHEIT. DROP BATTER USING ICE CREAM SCOOPS. BAKE FOR 9  TO 12 MINUTES. REMOVE FROM OVEN. LET COOL SLIGHTLY. 

MIX CONFECTIONER'S SUGAR AND REMAINING LEMON JUICE. SPREAD ONTO WARM LEMON COOKIES. ENJOY. MAKES 12 LARGE COOKIES. 24 SMALL COOKIES.

POPPY SEED CHICKEN GLUTEN FREE

THIS IS A VERY SIMPLE RECIPE.

1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF MUSHROOM SOUP
1 ROTISSERIE CHICKEN SHREDDED
1/2 CUP SOUR CREAM
POPPY SEEDS, SALT, PEPPER TO YOUR TASTE


STOVE TOP VERSION: IN SAUCE PAN: ADD ALL INGREDIENTS EXCEPT POPPY SEEDS.
WARM UNTIL BUBBLING. SPRINKLE WITH POPPY SEEDS. SERVE OVER BROWN RICE. COMPLETE THE MEAL WITH GREEN BEANS OR SALAD. SIMPLE AND DELICIOUS.

OVEN VERSION: PLACE ALL INGREDIENTS IN A CASSEROLE DISH EXCEPT POPPY SEEDS. PLACE IN PREHEATED 350 F OVEN FOR 30 MINUTES. REMOVE FROM OVEN. SPRINKLE WITH POPPY SEEDS.

FRIED BROWN RICE & VEGETABLES GLUTEN FREE

FRIED BROWN RICE & VEGETABLES

1 bag of frozen mixed veggies PPPI (prepped per package instructions), drained
1 egg
1 small onion chopped
1 clove garlic minced
red pepper flakes, salt, pepper to taste
2 cups cooked brown rice*
2 tablespoons vegetable oil

In large skillet: Heat 1 tablespoon oil, add onion, garlic, red pepper flakes, scramble egg in
the skillet. Add Rice, 1 tablespoon oil, salt and pepper, and veggies.

*Best to use left over refrigerated brown rice.