Easy Tzatziki Sauce

Easy Tzatziki Sauce  

1/2 English cucumber finely grated, strained

1 1/2 cups plain Greek yogurt

1 to 2 clove garlic finely grated

2 teaspoons fresh lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground pepper

2 Tablespoons fresh dill (1Tablespoon dried dill)

Combine all ingredients in a medium size bowl. Serve immediately or chill before serving. Serve with homemade pita chips (recipe in this blog under All In One Bread Recipe).

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.

 

 

Oh So Easy Fudge

Who doesn't love fudge? Who wants to slave over a stove with a candy thermometer to get the perfect smooth texture? The Break Down Cafè has got a smooth creamy fudge that can be made without a lot of fuss. We have found a solution using your microwave, a microwave safe bowl and 4 easy ingredients.

In a medium microwave safe bowl:

1 14oz can sweetened condensed milk

1 12oz  bag semi sweet chocolate chips (white chocolate, peanut butter, or mint)

Melt chocolate mixture in 30 seconds interval in the microwave on high. Stir after each 30 seconds interval until mixture is smooth and creamy.  If mixture still isn't smooth and creamy after the second time in the microwave, start checking every 10 to 15 seconds. **Safety first check the heat of the bowl and use hot pads if needed. 

Stir in  1 teaspoon  extract (vanilla extract, mint extract, or almond extract) after the chips have melted.

Pour into 8x8 parchment lined pan.* If you prefer, add nuts before placing in the refrigerator.  Place in refrigerator for 2 hours. Cut into your desired serving size. Store in the refrigerator in an air tight container for up to 1 month.

Tip: Try different shapes. We used a silicon heart shaped ice tray. It worked great for heart shaped fudge. Try cookie cutters. You can cut some shapes free hand. Just have fun with this. Get the kids involved. 

Tip: Add pecans, almonds, peanuts, or walnuts. Go nuts and make it the way your family would love it.

Lemon Cheese Cake with Graham Cracker Crust

Ingredients:

Graham Cracker Crust

1 ½ cups Graham Cracker Crumbs (1 sleeve)

3 Tablespoons sugar

6 Tablespoons melted butter

2 teaspoons lemon zest (optional)

 

Combine all ingredients together. Press mixture into the bottom of a 9” springform pan. Bake for 7 minutes @ 375 F. Remove and let cool for 10 minutes before adding cheese cake filling.

 

Lemon Cheese Cake filling

All of the filling ingredients need to be room temperature.

2 8oz packages of cream cheese

2 large eggs

¾ cup granulated sugar

¼ cup fresh lemon juice

¼ cup sour cream

1 teaspoon vanilla

Cream together cheese, eggs, and sugar in a large bowl. Once the mixture is smooth. Add all the other ingredients.Wrap the bottom of the pan with foil.

Bake at 350 F for 1 hour in a Bain-Marie*. Remove from oven and let cool on counter top for 1 hour. Place in refrigerator for 2 hours. Before serving: Top with fresh fruit, whipped cream or just eat it plain. Enjoy!

*Bain-Marie:  Place your cheese cake on rimmed baking sheet in center rack in oven. Fill the baking sheet with boiling hot water covering the bottom 1/4^th of the springform pan. This will prevent the water from seeping into the pan and making the crust soggy. Bain Marie helps keep the cheese cake moist while baking.

 

 

 

Taco Seasoning Salt Free

 Salt Free Taco/Chili Seasoning

1 teaspoon each red pepper flakes, smoked paprika, cumin, minced garlic*, onion powder**, Chipotle chili powder, Ancho chili powder, Tumeric, black pepper

1/2 teaspoon cayenne pepper

2 teaspoons chili powder

Mix together. Store in glass container. Try this seasoning blend for enchilada bake in thebreakdowncafe blog. Great for chili and tacos.*** Enjoy!

* Substitute with garlic powder or granulated garlic

** Substitute with minced onion

***When making tacos, add an additional teaspoon of cumin. For chili add a teaspoon ground coriander.

Vegan Fried Rice

 Vegan Fried Rice

 

 

Ingredients 

 

• 1 Tbsp grape seed oil (any oil will do except olive oil)

   1 mini bell pepper or half bell pepper
• ¼ cup onions, chopped
• ½ cup chopped carrots
• 1 tsp minced garlic
• 12 oz. rice
  

  

  
  
• ½ cup green peas frozen
  
• 3 Tbsp soy sauce
• 2 Tbsp green onion, sliced (optional)

   1/2 tsp each red pepper flakes and black pepper (optional)

 

In large pan, heat oil on medium high, add all the veggies except frozen peas and green onion. Cook for 3 minutes. Add rice, soy sauce, red pepper flakes, black pepper, and green peas. Cook for 3 minutes. Remove from heat and garnish with green onions. Enjoy!  

BONUS RECIPE! substitute soy sauce with 1 Tablespoon Tumeric and 1 Chipotle Pepper in Adobo sauce for spanish rice. Delicious!

Dalgona Iced Coffee

 Dalgona Iced Coffee

Equipment: Small mixing bowl

                    Electric Mixer Hand Held

                    Measuring spoons

                    

Ingredients: 2 T Instant Coffee (not flavored)

                    2 T Hot Water

                    2 T Sugar

                    Milk

                    Ice

Measure 2 Tablespoons each coffee, water, sugar in small mixing bowl. Blend with hand held electric mixer on high.* When caramel colored and fluffy, spoon over the top of milk that has been poured over ice in your favorite glass. Stir in the Dalgona and enjoy. It is perfectly sweetened. This recipe yields two (2)
glasses.

* My mixer took about 1 minute to achieve desired texture. We used tall shooter glasses. This yielded us 8 shoots.

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).

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

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.

 

***

 

.

 

Curried Chicken

This recipe yields 2 - 4 servings. *

2 Tablespoons butter** (plant butter)

2 Tablespoons each minced onion, bell pepper (any color), (jalapeno pepper optional)

1 bay leaf

1 Cup coconut milk (may substitute cream, half and half, evaporated milk, vegan milk)

1 Cup Cooked chicken 

 (vegan meat substitute or use favorite veggies)

 Reserve 1/2 Cup broth

1 to 3 Tablespoon Curry Powder

1/2 teaspoon each salt, pepper, red pepper flakes, (paprika, turmeric optional)

In large sauce pan, melt butter and sauté the veggies. Add bay leaf and other seasonings to taste. Once onions are translucent, add coconut milk, broth and cooked chicken. Cook on simmer for 10 to 15 minutes until heated thoroughly. Tip: Don't want to scorch it. Keep a close watch after adding the milk.

Serve over rice. Delicious!

*Double the recipe to serve more people

** If using salted butter, omit the 1/2 teaspoon of salt.

Vegan Granola Bars

 Equipment: 

Oven preheated to 325° F

Rimmed cookie sheet lined with parchment paper

Spoon or rubber spatula

Medium sauce pan

Knife or pizza cutter ( Tip: make sure the knife is sharp.)

 

Ingredients:

3 cups old fashioned oats

1 cup pumpkin seeds

1 cup sunflower seeds

1/2 cup flax seed may use wheat germ 

1/4 cup oil canola (Tip: any light oil will do; non vegans can 2 T butter + 2 T canola)

1/2 teaspoon salt

1/2 cup packed brown sugar (light or dark)

1/2 cup agave (Tip: honey works well too)

1/2 cup maple syrup (Tip: molasses is a good substitute) 

1 teaspoon pumpkin pie spice (Tip: use any spice you like cinnamon, cayenne)

 1 1/2 teaspoons vanilla (optional)

 

Place oats and seeds in oven for 10 to 15 minutes to get them all toasty.

 

While the oat mixture is roasting, turn stove on medium to medium low heat, in medium sauce pan, add the other ingredients. Stir together until brown sugar is melted. 

Remove the oats from the oven and pour the syrup mixture over the oats. Stir covering all ingredients. Bake in oven for 10 minutes. Remove. Stir. Place back in oven for 5 minutes. Remove. Cut the bars immediately. If you wait too long, just break into pieces and add to salad, yogurt, or even trail mix. Enjoy!

 

 

                   

Roasted Fresh Brussels Sprouts

Roasted Brussels Sprouts 

Equipment: Oven Preheated to 450° F

Knife (Tip: sharp knife works best for safer,
quicker, easier prep)

Rimmed Cookie Sheet

Aluminum Foil (cover cookie sheet for easy clean up)

 

Ingredients:

1 pound Fresh Brussels sprouts (rinse, trim bottoms, discard tough outer leaves)

2 Tablespoons Extra Virgin Olive oil

1/2 teaspoon Kosher Salt 

1/2 teaspoon fresh cracked pepper 

1/2 teaspoon crushed red pepper flake 

1/2 teaspoon Greek seasoning

1 teaspoon garlic powder 

1 fresh lemon juiced (optional)

 

Toss all ingredients on cookie sheet except for fresh lemon. Bake in 450° F oven for 12 - 15 minutes or until desired tenderness. Remove from oven and squeeze fresh lemon juice on to the Brussels sprouts.

Bonus: When leaves separate, they make a great Brussels sprout chip. Giving you
2 ways to eat your veggies with one recipe and prep! :) Enjoy as a vegan snack or a side dish.

Tip: Size matters. If your Brussels sprouts are larger than a nickel, cut them in half for faster cooking time.

Gluten Free Dill Veggie Dip

This dip is easy to make and delicious to eat. Pair it with your favorite veggies. I used rainbow carrots and celery. Enjoy!

All you need is:

Equipment: 

                    whisk

                    small mixing bowl

                    measuring spoons 

Ingredients: 

1 package of cream cheese (room temperature)*****

2 Tablespoons sour cream*****+

1 Tablespoon fresh lemon juice

1 Tablespoon dried  dill (if using fresh dill you will need 2 to 3 Tablespoons)

1 teaspoon salt (optional)

1/2 teaspoon Chipotle chili pepper (optional. Tip may substitute red pepper flakes.)

2 teaspoons garlic powder

Whisk together in small mixing bowl.  Cover with plastic wrap. Refrigerate for 30 minutes. Enjoy!

*****Vegan options use plain cashew yogurt instead of cream cheese and sour cream.

+For non vegans use plain Greek yogurt instead of sour cream.

Thin Mint Cookies

Thin Mint Cookie

This recipe is so easy. All you need are 

Graham Crackers*1 sleeve

1 package of Andes baking candies

In a microwavable bowl: Melt candies in 15 second intervals (usually takes 3 cycles). Stir between every cycle until completely melted.

Separate the graham crackers into desired size either quarters or halves.

Once the chocolate is completely melted, use a fork to dip the crackers in the chocolate. Place on wax paper to dry at room temperature for 20 minutes.

These are simple and delicious. Fun for the whole family!

Tip:  If you want to eat them sooner, you can place in the refrigerator for 10 minutes to set.

       

*Instead of plain graham crackers try chocolate grahams or vanilla wafer cookies.

ROASTED TURKEY

INGREDIENTS:

1  12  pound Turkey

1/4 cup (1/2 stick) salted butter, softened

2 Tablespoons salt

2 teaspoons pepper

2 Tablespoons Poultry seasoning

2 Tablespoons Greek Seasoning

1 Tablespoon dried oregano

1 carrot cut in half (no need to peel)

1 package seasoning blend (find this in the freezer isle)*

2 Cups boiling water

TOOLS:

CORNBREAD DRESSING WITH CHICKEN

THIS RECIPE IS SO DELICIOUS AND SO EASY TO MAKE.

ALL YOU NEED IS
SOUTHERN CORNBREAD (RECIPE IN THIS BLOG) CUBED
1/4 CUP CELERY STALKS AND LEAVES
1/4 CUP ONIONS
1 TABLESPOON FINELY CHOPPED BELL PEPPER
1 32 OUNCE BOX ORGANIC CHICKEN STOCK OR BROTH (WARMED)
1/2 ROTISSERIE CHICKEN OR 2 CHICKEN BREAST SHREDDED
SALT AND PEPPER TO TASTE
POULTRY SEASONING
1 LARGE EGG BEATEN

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.

EASY ALMOND TOFFEE

THIS IS  A QUICK AND EASY TOFFEE RECIPE THAT YOU WILL BE PROUD ENOUGH TO GIVE AS GIFTS.

EQUIPMENT: CANDY THERMOMETER
                         HEAVY SAUCE PAN
                         13x9  RIMMED COOKIE SHEET

INGREDIENTS:

2 CUPS BUTTER (UNSALTED) SOFTENED
2 CUPS SUGAR
1/3 CUP WATER
2 TABLESPOON LIGHT CORN SYRUP
12 OZ PACKAGE OF SEMISWEET CHOCOLATE CHIPS (MAY SUBSTITUTE WHITE CHOCOLATE CHIPS OR MILK CHOCOLATE CHIPS)
1 CUP ALMONDS TOASTED AND FINELY CHOPPED

INSTRUCTIONS:

LINE 13 x 9 PAN WITH PARCHMENT PAPER OR FOIL, BUTTER THE PAPER.

ON STOVE TOP: PLACE BUTTER, SUGAR, WATER, KARO SYRUP IN HEAVY SAUCE PAN. COOK UNTIL HEATED TO SOFT CRACK STAGE ON CANDY THERMOMETER.

POUR INTO BUTTER LINED PAN. COOL 30 MINUTES. SPRINKLE WITH CHOCOLATE CHIPS. SPREAD THE CHIPS WITH SPATULA. TOP WITH ALMONDS. ALLOW TO COOL COMPLETELY. BREAK INTO SERVING PIECES. ENJOY.