Shepherds Pie with Cauliflower Mash ..Breville

You can use Mashed Potatoes to top this if you like, but this Recipe is using Cauliflower in the place of Mashed Potatoes. Bake in Preheated Oven 375°.

FOR THE FILLING:
1 lb Burger,
1 c chopped Onion
1 c chopped Celery
1 clove minced Garlic,
1 1/2 c frozen mixed veggies,
1 c Green beans Chopped in small pieces
1-2 Tbsp Worcestershire (2 makes it a lil spicy)
1 c water
1 Tbsp Soy sauce.
1 Tbsp Tomato Paste
1/4 tsp Fish sauce Optional (adds flavor not fish)
1/2 tsp Salt and 1/2 tsp Pepper
1 tsp Johnnies Or equivelent seasoning salt
1/2 tsp italian season
1/4 c Flour.

DIRECTIONS FOR FILLING:
See below for the Cauliflower Mash and get that cooking while you make this filling.
While the Cauliflower is cooking, use a Medium sized Frying Pan with a heat proof handle. Turn your Stovetop burner on to Medium Hi heat and lightly brown the Hamburger, add Onion and Garlic, Celery, Green Beans. Sauté for a minute, and then the Other Veggies and Seasonings.
Add the Flour to the Meat and Veggies mixture, stir it in.
Add the Worcestershire Sauce to the Water and pour it in with all the rest. Let it thicken for a minute. Remove from the heat.
At this point it is your choice…. Finish it in the frying pan and put in the oven, or transfer the filling to separate Serving Dishes like I did.
Pipe the Cauliflower over the Filling and Bake in the Oven for about 15 min untill filling is bubbly and starts to brown.
Serve with Bread, Ciabatta in our case.

INGREDIENTS FOR THE MASH
1/2 head Cauliflower.
1 clove garlic.
1 tsp Johnnies Seasoning salt or Lowery’s.
1/2 c Parmesean Cheese.
3 Tbsp of Butter.
1 Tbsp Costco’s Better than Bullion Chicken

DIRECTIONS FOR MASH:
Link here. Cauliflower Mash IP made with Garlic, Parmasean Cheese, Salt and Pepper, Better than Bullion Chicken and Butter.

To Make the Cauliflower Mash…use the IP.
Add 1 c Water in the bottom of the Pot and use a Lotus Steamer to put the Cauliflower in. Sprinkle the top with Seasoning salt add garlic clove.
Set the Pot to 3 min Pressure cook Hi, with 10 min NPR.
Cool and wring moisture out of it. See pic.
I use a couple Paper Towels to lay inside of a Towel and then set the Cauliflower And Garlic in it, fold it up inside and then wring it out.
Put the wrung out Garlic and Cauliflower into a Food Processor with Parmesean, Butter, Garlic. Process it until creamy. Set aside. When it’s time to top the filling, put the Cauliflower down into the corner of a gallon sized Baggie. Cut a 1/4” of the corner off, and pipe it over the Filling.



Turkey Pot Pie Breville or Oven

3 c Chopped cooked Turkey

1 Pie Crust Rolled any way to cover your dish. Recipe in files (I used half butter and half frozen Beef fat from Pot Roast skimmings and mixed in 1 good pinch of dried Rosemary and Rubbed Sage)

1/2 c Celery

1/2 c Onion

1/2 c Carrots

1 c frozen Mixed Veggies

1 clove Garlic Minced

1/2 tsp Italian Seasoning

1/2 tsp Rubbed Sage

1/2 tsp dry Rosemary crushed

5 heaping Tbsp Flour (about 1/3 c. Use 1 heaping Tbsp per cup)

3 c Turkey Broth

2 Tbsp Butter

1/2 tsp Salt

1/2 tsp Pepper

Preheat Oven 375°

Either make your Crust first or use premade.

In a frying pan, heated to Medium, Drop the Butter in and sauté the Onion, Carrot, Celery and garlic, add the seasonings. Sauté for a minute. Taste it. Remember your seasonings will flavor your gravy. Sprinkle the Flour over the veggies and sauté for another minute, add the broth and turn the heat up to Med High so that the Broth thickens. Taste it. Turn the heat off and add the Frozen Mixed Veggies and chopped Turkey. Stir and pour into a cassarole dish … mine is the Black one.. 3” x 8”x 11”. Cut the Crust to fit and set it on top of the filling.
[For the Breville smart Oven, set the rack to the Pizza setting].

Bake at 375 for 30 min. Turn oven down to 350° check for Bubbles around the edges. When it’s nice and Bubbly, see if the top is brown, if not turn the oven to Broil for about 3-4 min. Don’t leave at this stage, watch for doneness. Remove from Oven and let cool for 10-15 min before serving, this allows the gravy to set a bit.

I added a good pinch of Rosemary and Sage to the crust before I made it. (About 1/4 tsp ea)
This is before the frozen veggies and Turkey are added.
Looks reallly good! Smells great! The crust will also absorb a little more of the gravy.
Work fast.

Strawberry Shortcake

Normally, I just rinse, drain, de-stem and cut up my Berries, sprinkle them with Sugar, add a dash of salt that brings the flavor out, then taste them and add more sugar if needed…and let them set for a couple of hours. Then I make homemade Biscuits. When they are done and still Hot, I split a one open and lay them, Open faced, butter both sides, and then spoon a couple spoonfuls of the macerated Berries with the juice over the Biscuits. Serve with Homemade Whipped Cream.
It is always Best to start with Good Berries but not all of us are Blessed with the sweet luscious Pacific Nortwest Strawberry’s that are that beautiful red all the way through. This recipe is good for all year around.
I love homemade Biscuits and fresh Whipped Cream. Not always available… use the spray canned “Real Whipped Cream.”

*How to make Nasty Strawberries into Really Good Shortcake!
Serves 2.
Homemade Biscuits of course…good foundation.
Recipe in the Files…these were Sourdough Biscuits but I have recipes for Both in the files. Or click here.
Biscuits

Take your Horrid, hard, dry, tasteless , white inside Strawberries…slice them up to make about 1 1/2- 2 cups of Berries in a Bowl. Add a couple of rounded Tablespoons of Good organic Strawberry Jam, and a few shakes of Salt, (Don’t skip this! The Salt wilts the Berries and draws the juice from them to macerate in their juices) stir it up, and let the Berry’s set out covered for about 3 hours.
Either Make fresh or use Leftover ones.
Break 2 Leftover Biscuits in half and heat them up in the toaster oven, (Breville) Heat the Buscuits at 350° for about 10 min.
Butter both half’s and Spoon the Berry’s with Juice over the two Half’s, and top with Whip Cream. Repeat for 2.. buuuuuaahhhhaahhha! ?

Pulled Pork Enchiladas

this pic is half of one Enchilada..I went back for the other half! Yum.

I made my Tortillas, (recipe in General Recipes) file), but we don’t like the carbs so I only made 6 large ones from the filling but you can make 12 using Smaller tortillas and less filling in each. Pulled Pork Recipe in Files. Serve with Plain or Refried Beans, and Spanish Rice, (Recipes in the General Recipe and Instant Pot Files). You can also use cooked hamburger or shredded chicken for these.

1 1/2 lbs Pulled Pork chopped ( 3-4 cups)

1 lg 28 oz can Enchilada Sauce divided

6 large Tortillas (Corn and Flour Blend) Lightly fried in oil they need to stay soft. Not crispy. Do this ahead, and stack on a plate. Set aside.

1 c shredded cheese or chopped Mexican cheese (Oaxaca )

2 cups Mexican Blend Cheese

1/2 onion (1 c) chopped

4 cloves Garlic, minced

1 Aneheim pepper finely diced

1 c chopped CIlantro

1 Tbsp Cumin

1- 1 1/2 tsp Chili Powder

1 tsp Oregano

Salt and Pepper to taste

1/4 c oil for sautéing and more for frying the tortillas.

Garnish ideas: Sour Cream, Guacamole, Salsa, Lime wedges, Cilantro.

In the same frying pan that you fried the tortillas in, add 2 Tbsp oil, and the Onion, Garlic, and Anaheim and sauté until onions and Aneheim are softer. Remove from heat. Add the spices, Meat and Cheese and 3/4 – 1 c Enchilada Sauce. Just to flavor It.

Preheat Oven to 350°

In a Casserole pan pour about 1 c Enchilada Sauce. Take all the tortillas off the plate and put them on a paper towel on the counter next to the pan, then one by one dip them quickly in the Sauce, lightly coating both sides, then transfer them to the plate so they are ready to fill. Make sure to reserve at least 1 c Sauce for the Pouring over the Enchiladas before baking.

Fill each Tortilla with 1/6 of the filling and roll up . Lay them in the Casserole pan, repeat filling them all, laying them side by side in the Casserole pan. Pour the rest of the Sauce over the tops of the Enchiladas
Sprinkle with 1 c shredded Cheese down the center of them.

Cover with Foil and Bake for 15 Min. Remove from Oven and Remove Foil and sprinkle 1 more c Cheese along the tops of Enchiladas. Return to the Oven for 10-15 min until Cheese is Golden Brown, and Enchiladas are bubbling and heated through.

Suggested sides: Beans, (Plain or refried) Spanish Rice (recipe in files), Lettuce..etc.

Serve and Garnish with preferred toppings.

Meatloaf… Air Fryer/Toaster Oven

1 lb Mild Italian Sausage (Use hot if you like spicy).
1 Lb Hamburger.
3/4 c to 1 c finely chopped Onion ( finely chopped and sautéed works great).
2-3 Cloves Garlic minced. (sauté with onion if desired)
1/2 Tsp Salt
1/2 tsp Pepper.
1/2 c Oatmeal or Bread Crumbs
1/4 c Milk.
2 Beaten Eggs.
1 heaping Tbsp Mustard.
2 Tbsp Catsup.
2 tsp Italian Seasoning.
OPTIONAL * 1 Tbsp Worcestershire Sauce, or 1 Serrano pepper for kick. diced

TOPPING:

1/2-3/4 c Catsup
1 Tbsp Schriracha Sauce.
1/8 tsp Garlic Powder. (or 3/4 tsp minced)
1/2 Tsp Oregano.
1 Tbsp Tomato Paste (powdered TP will work too)

Mix Sauce for the top and set aside.

Pre heat Oven or Air fryer to 350°

Note* when cooking the Meatloaf in an Air Fryer, since they are Smaller Ovens, they have a hard time cooking evenly, soo, make sure to form a hole in the center like you would have when you use a Bundt Pan. This will ensure that the Middle gets done at the same time as the rest of the Loaf. see Last Pics.


Mix Meat and all other ingredients for the Loaf together In a bowl, mix by hand (Hands) well, making sure to not over mix because it changes the texture of the meat and makes it a bit tough. Score the top into about 1” apart and rows, cress crossing. This will help the topping to stay on when it’s ready.

Form into a rounded Loaf and set into a Shallow Metal Pan…. a Broiler pan and a lotus steamer work well for this under the loaf…Pyrex or ceramic pans don’t heat well. They actually suck the heat from the small interiors of the Ovens and lengthen the cook time. Put into the center of the Oven on the Pizza rack position.

Set the timer for 1 hr. Remove Meatloaf and add the Sauce to the top evenly. Return to the Oven for another 15-20 min. Check for doneness (145° or more). Drain the drippings, use a baster or spoon. Let rest for about 5 min

This one I used all Burger and didn’t chop the Onions fine enough and chopped too many but you can see the Ingredients here.
put the topping on 15 min before done.
This is a little more than half of the Meat loaf. It turns out firm and holds together well. Picture is recreated, because I forgot to take a fresh pic. Sorry? notice the pan to catch the grease. It has holes and is a stainless steel Steamer.

Sourdough Pizza Dough. Bread Machine, with Pizza recipe

1 1/2 c medium thick Sourdough Starter.
2 1/4- 2 1/2c fluffed up Bread Flour do not dip. Gently spoon it to measure.
1 tsp Salt
1/2 tsp regular dry Yeast, Not Rapid Rise type.
1/2 c Warm Water.
1/2 tsp Pizza Seasoning

Turn the Bread Machine to the Dough Cycle. Pour the Water in the Bread maker pan, add the Starter, and then only 2 1/4 c Flour. Add salt and Yeast on top of the flour. Turn the Machine on, and when Dough Cycle is done, remove the Dough and put into a bowl spritzed with EVOO. Put the Dough into the Bowl and spritz the top of the dough with the EVOO as well, you can cover it with Saran to help it to stay moist. Put in the proof er oven on 100° or set in a nice warm and draft free place. A Microwave oven with a cup of nice hot water placed beside the bowl could work as well. Let it rise until Double in bulk, 2-4 hrs…mine took 2 1/2 hrs.

When the Dough has doubled, then gently push down and take it out and decide in half. Put each piece of Dough, onto 2-13” Pizza Pans that you have spritzed with oil. Let the dough rest for 15 min or half hr.
I Bake these one at a time and use a Pizza Stone under the Pizza in their pan, and then remove the Pizza with a Pizza wheel when there is about 3 minutes left and bake it the rest of the way on the Stone. It only takes a couple minutes.
If you are baking them right away, turn the oven on now to 455° to pre heat the Stone. If your Not Baking right away, just make sure to preheat the oven 30 minutes before Baking the Pizza in the pan on the Stone.
Gently pat the dough out to the edges of the pans.
They are now ready to load up with your Pizza fillings.

Meat lovers Pizza:

1 pkg Pepperoni
5 Sausage links cut up
3/4 lb Hamburger.
1 c Onion Chopped finely.
3 cloves minced Garlic.
Salt and Pepper.
2 cups chopped Spinach.
2 cups sliced Cherry Tomatoes (sliced into 3-4).
1 c Pizza sauce diveded.
4 cups Mozzerella
1/2 cup Parmesan
A few Shakes Red Pepper Flakes.
2 large Scallions chopped.
1 c Sliced Olives

Using a frying pan, turned on to medium heat, add the Hamburger and Sausage, and sauté it until the burger is half done, add the Onion and Garlic and just cook the meat til gray and done but not brown, your onions are not super soft at this point. Tilt the pan and move the meat to one side, Let the juice drain, and spoon it out, and let the meat cool.

Put 1/2 c Sauce on each Pizza, then add about 2 Tbsp Parmesean Cheese on each Pizza

In order follow with:

Pepperoni, Hamburger Sausage mix, and then whatver you want , finishing with cheese on top.
Bake right away or let set for an hour for a fluffier light crispy crust .
Bake at 455° for about 12 min and then remove

Banana Bread moms Old recipe

Oven 350°

1 Loaf Pan 9×3”

2 c Flour 

1 1/2 tsp Baking Powder

1 tsp Baking Soda

1 1/4 tsp Salt

1/2 c Shortening (I use Butter, but 1/4 c butter and 1/4 c shortening would work)

3/4 c Sugar

2 eggs

6 Tbsp Buttermilk or Sour Milk

1 cup Mashed Bananas

1/2 c Chopped Walnuts

Sift and measure the Flour. Mix with Soda Salt and Baking Powder. Cream the Shortning (Butter) until light, blend in the Eggs. Add the Buttermilk and Bananas. Add to the creamed mixture. Add the flour gradually mixing only with dry ingredients until dampened/moistened. Fold in the Nuts. Pour into well greased 9×3 pan. Bake at 350° for 45-50 minutes.

Shish Kabobs From Pork Shoulder

2- 1 1/4” slabs of Pork Shoulder

1/2 large onion see below for cutting

5 mini peppers sliced into 1” pieces

1 Yellow Summer Squash Sliced into 1” pieces

1 Zucchini Sliced into 1” pieces

Johnnies Seasoning Salt Or equivalent

Mrs Dash Onion and Herb blend

EVOO

7 or 8 bamboo skewers

Parchment Paper

For the sauce:

In a bowl pour And mix in the following and set aside:

1/2 c Yoshida’s Teriyaki Sauce (You can use as is or add the following and jazz it up):

1 Tsp Miso paste

1 Tbsp Sesame oil

1 Tbsp Sesame Seeds

1 tsp schriracha

1 Tbsp catsup

1/2 tsp Ginger

2 tsp Honey

Take the slabs of Pork shoulder and slice them into 1 1/4” cubes.

Slice the Zucchini, Summer Squash and Peppers into 1” Pieces.

Take the Onion half and lay it on the flat side, cut into half and then cut each half into half again.

Pre heat the oven or air fryer oven to 480° .

Put all the veggies in a bowl, break the Onion apart and drizzle or spritz with EVOO. Then sprinkle with some Mrs Dash and Johnnies.
Alternating veggies and meat, put Pork, Pepper, Onion, Pork, Squash, Pork, Onion, etc..just load the Skewers so that everything can cook evenly…see pics if you like.

The Kabobs will make about a cup of juice as they cook so be sure to have a pan under them.

You can also use a broiler pan with a cookie rack in it to cook them in an oven at 480° or use an Air fryer. I used my Air Fryer Oven to cook them.
Put the parchment onto the air fryer basket. Take a skewer and poke a ton of holes in it and lay the Kabobs on the parchment.

If your using the Breville smart oven Air, put the basket in the Air Fry position and cook on Air Fry. Make sure to have the broiler pan under neath to catch the juice.

Cook for 7 min and flip halfway 18-20 min total. .

Pork Steak from Pork Shoulder Air Fryer

These were cooked @ 400° for almost 35 min (150° internal temp) These are 1 1/2-2” thick
These are thinner and cooked for 30min
These were done in the Instant Pot 8 qt Duo Crisp + Air fryer. … about 30 min total flipped at 18 min

There are several different pics of these, and different ways to fix them. All basically the same. All Pork Shoulder, and all well seasoned with a flour coating. The flour seals the seasoning and juices inside the Pork.
Spritzing the surface of the flour coating on the meat with Extra Virgin Olive Oil (EVOO) prevents dry spots on the meat as you air fry.

1 1/2 lb slab of Pork Shoulder/Butt (should be about 1 1/4- 1 1/2” thick).
3-6 Tbsp AP flour.
1/4 tsp Italian Seasoning.
1/2 tsp Mrs Dash Onion and Herb (Purple lid). OR Tony Chachere’s Creole
1/2 tsp Slap ya Mama Seasoning (Spicy) or just Johnnies Seasoning Salt or equivalent.
EVOO Spritzer for spraying the floured meat

OPTIONAL:
2-1/4” Slices of 1 sweet Onion.
4 1/4” slices of Tomato.

Cut your slab of Pork and lay it on a plate or cookie sheet and let your Pork come to room temp.
Sprinkle one side of the Pork with Slap ya Mama and the other side with Mrs Dash Onion and Herb seasoning.
Scoop Flour in a gallon sized Baggie.
Drop the Meat into the flour in the baggie. Zip the baggie closed, leaving some air in it as you zip it closed. Shake the meat in the baggie to cover all surfaces with flour. Let it set in the flour for a few minutes to absorb more flour to coat it well.
Spritz the top of the coated meat well with EVOO (olive oil) this will prevent dry spots of flour on the Meat.

Optional:
Place the slabs of Onion On the Meat. You may have to cut one in half to fit it on the meat… Then place tomato slabs on the Onion slabs.
Sprinkle Tomato with a dash of sugar if they are not good tomatoes, Salt and Pepper, and then sprinkle with Italian Seasoning. Spritz well with EVOO but don’t soak them.

Preheat the Oven to 425° or air fryer to 400°. If using the Duo Crisp, spray the upper rack and the top of the pot with Pam for easy clean up. (The Breville BSOA can go to 480° use this for crisper outsides).
Place the Meat on the Air fryer Rack or on a broiler rack with a pan under it to catch the drippings. (See several of the pics for different rack ideas)
Cook for 15 minutes, check them, at this point, you may want to remove the onion and tomato and set it beside the meat so that the surface will get crisp…and the veggies will keep cooking. Cook for 5-10 min more.
If using the Duo Crisp air fryer, flip the meat half way through……

This is the Instant Pot Duo Crisp +Air Fryer

This is another version…

If you have an Breville air fryer, turn it to Air Fry 480° cover the Pork Steak and Air Fry for 25-30 min.

This one cooked @480° On Air Fry, for 25-30 min, in the Breville Smart oven Air.
This was another day. Seems that we like avocados with Sriracha catsup and Green a beans with Blackeyed peas !

And yet Another:

And Another without onion or Tomatoes, just a light coating.

this one was done in the Breville Smart oven on Air fry.
This is a different batch done in theBreville oven air fryer setting

Chicken n Rice Mushroom soup Casserole Breville or Oven

5 bone in and skin on Chicken thighs

1 c Rice, plain White, Basmati, or Jasmine

1 c Onion sliced

1 clove of Garlic minced

2 Tbsp Butter

1 can Cream of Mushroom Soup

3 Tbsp dehydrated Veggies

1 Tbsp Dehydrated mixed Peppers

3/4 c Chicken Broth or 1 Tbsp Costco’s Better than Bullion mixed with 3/4 c water

3/4 c Milk

375°
1 hr and 15 min ( 1 hr covered and and 15 min uncovered. )


Preheat the Oven to 375°

Using an oven safe frying pan, Sauté the rice in Butter until it starts  to brown slightly and then add the Onion And Garlic and sauté for a minute.
Mix the Better than Bullion with 1/4 c hot water and dissolve it together, then add the other 1/2 c water to make the 3/4 c, of the broth that the recipe called for.
Pour the cooked Rice into a Cassarole dish or leave it in the oven safe frying pan.
Pour the Broth evenly over the Rice and Onions. Put the chicken thighs, skin side up on the Rice. Mix the Mushroom soup with the Milk, and pour evenly over the Chicken and Rice. Cover and place in the Oven. After 1 hr, uncover the Casserole…check the rice to see if it may need a bit more water,..if so add it now, then place it back in the Oven for 10 min, then turn the Oven to Broil for the last 5 min.