Blueberry Banana Pancakes

I love this recipe. It doesn’t require any eggs and instead uses banana! ❤️ It has way more flavor it’s a great way to use up old bananas. I serve them with fried eggs, Maple Pepper Hash Browns, sautéed mushrooms, baked bacon and maple sausage patties. 😋

Blueberry Banana Pancakes

Servings: 4 Cooking Time: 30 Minutes

  • 1 1/2 cup Flour
  • 3 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons White Sugar
  • 1/2 cup Blueberries
  • 1 1/4 cups Whole Milk
  • 1 large Banana; mashed
  • 4 Tablespoons Butter

  1. Preheat oven to its lowest setting.
  2. In bowl, combine flour, baking soda, salt and sugar. In another small bowl combine milk and mashed banana, whisking thoroughly.
  3. Make a well in the dry ingredients and mix in banana mixture until just combined but slightly lumpy. Gently fold in the blueberries until evenly distributed and cover, allowing to rest for 20 minutes in the fridge.
  4. Add a pad of butter to a cast iron skillet or griddle over medium heat. Once heated, scoop or pour 1/2 cup batter and cook until bubbles form on top; about 1 minute. Flip and cook another minute or until golden on the bottom. Place on plate and set in the warm oven.
  5. Repeat with the remaining batter and serve with butter and warm Maple Syrup.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Marsala Sautéed Mushrooms
Cinnamon Brown Sugar Bubble Bread

Maple Pepper Hash Browns Recipe by Ash's In The Kitchen
Maple Pepper Hash Browns

Maple Pepper Hash Browns

This is by far my favorite breakfast hash brown recipe! It’s hearty, flavorful with a sweet maple twist. It goes amazingly with darn near any breakfast. My personal favorites are fried eggs, French Toast, Blueberry Banana Pancakes, or Breakfast Casseroles. ❤️ This recipe works best with pure, authentic maple syrup but you can substitute the maple flavored corn syrup variety in a pinch. It’s also 100% vegan and vegetarian, if that’s your lifestyle. 💕

Maple Pepper Hash Browns

Servings: 4 Cooking Time: 15 Minutes

  • 3 cups Russet Potatoes; cut into 1/2″ cubes
  • 2 Tablespoons Olive Oil 
  • 1/3 cup Onion; chopped
  • 1/3 cup Bell Pepper; chopped
  • 1/3 cup Tomatoes; cored and chopped
  • 2 cloves Garlic; minced
  • 1/4 teaspoon Rubbed Sage
  • Salt and Pepper to taste
  • 1/4 cup Maple Syrup

  1. Heat a large skillet over medium-high heat and add the olive oil. 
  2. Once the skillet is hot, add the potatoes, onions, pepper, garlic, salt, pepper and sage. Sauté until the potatoes are cooked through and crispy on the outside; about 10 minutes.
  3. Drizzle the maple syrup over top and add in the chopped tomatoes; toss to coat. Cover and turn off the heat; allowing the dish to rest for 5 minutes before serving.
  4. Enjoy!

Looking for a main dish? Try one of these!

Breakfast Bagel Sandwich
After Thanksgiving Breakfast Bake
Cinnamon Apple Pancakes

Copycat Sausage Bacon and Egg McGriddles

I was craving a McGriddle minus the $4.50 price tag. 😂 80¢ is much more my tune! These little bad boys freeze really well, so I made a dozen.

Copycat Sausage Bacon and Egg McGriddles

Servings: 12 Cooking Time: 20 Minutes

  • 1 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoon Sugar
  • 1 1/4 cup whole Milk
  • 1 large Egg
  • 4 Tablespoons Butter
  • 2 pounds Sage Breakfast Sausage
  • 11 Bacon Strips
  • 11 large Eggs
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Rubbed Sage
  • Salt and Pepper to taste

  1. Heat oven to 400°F.
  2. Form the breakfast sausage into 3” patties and place on a large baking sheet with a wire rack. Line the uncooked bacon next to the sausage and bake for 18 minutes, or until cooked through and crispy. Set aside.
  3. Meanwhile, heat a large skillet over medium heat. In a large bowl, whisk the eggs, garlic powder and seasonings then scramble until set, about 8 minutes. Remove from heat.
  4. Turn the oven to its lowest temperature and, in a large bowl, combine flour, baking soda, salt and sugar. In another smaller bowl combine the milk and egg, whisking thoroughly. Make a well in the dry ingredients and mix in the egg mixture until just combined but still slightly lumpy.
  5. Add a pad of butter to a cast iron skillet over medium heat. Once heated, scoop or pour 1/4 cup batter and cook until bubbles form and the surface loses it’s sheen; about 1 minute. Flip and cook another minute or until golden on the bottom. Place on a plate and set in the warm oven.Repeat with the remaining batter and sandwich a portion of eggs, bacon and sausage between 2 of the pancakes. Serve with butter and warm maple syrup.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Marsala Sautéed Mushrooms
Cinnamon Brown Sugar Bubble Bread

Maple Pepper Hash Browns Recipe by Ash's In The Kitchen
Maple Pepper Hash Browns

Baked Sweet Heat Spare Ribs

Dinner tonight. 🥰 More ribs! This time Sweet Heat Baked Ribs. Yes, BAKED! They were so tender! Served with Green Bean Casserole, Loaded Broccoli Baked Potatoes, Cornbread Bake and buttered rolls. 😋

Baked Sweet Heat Spare Ribs

Servings: 6 Cooking Time: 5 hours

  • 1/4 cup Olive Oil
  • 1 large clove Garlic; finely minced
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Smoked Paprika
  • 1/2 teaspoon Red Pepper Flake
  • 1 teaspoon Mustard Powder
  • Salt and Pepper to taste
  • 1/4 cup Brown Sugar
  • 3 lb rack of Spare Ribs
$2.50 a pound? Heck yeah! ❤️
  1. In a medium bowl, mix the olive oil with all of the spices, seasonings and brown sugar until it forms a paste.
  2. Rinse and pat the pork ribs dry. Use a sharp knife to remove the silver skin and brush or rub the the spice mixture over the ribs. Place on a baking sheet and cover with foil.
  3. Preheat oven to 250°F and slow roast for 5 hours, basting every hour in the pan juices.
  4. Remove from the oven and allow to rest for 5 minutes before serving.
  5. Baste one last time and enjoy!

Looking for a side dish? Try one of these recipes!

Spicy Fried Rice
Fresh Vietnamese Spring Rolls
Copycat Panda Express Chow Mein

Green Bean & Corn Casserole Smothered Chicken Breasts

Tightened the belt for dinner tonight. I got a deal on chicken breasts and I was craving my Green Bean and Corn Casserole. Why not bake them together? At $1 per plate (including the rice and Chipotle Roasted Broccoli), I’m really not complaining. 😂

Green Bean & Corn Casserole Smothered Chicken Breasts

Servings: 7 Cooking Time: 40 Minutes

  • 4 large Chicken Breasts
  • 10.5 oz Cream of Mushroom
  • 10.5 oz Cream of Corn
  • 14.5 oz can Green Beans
  • 1 cup Mushrooms; sliced
  • 1 cup Frozen Corn
  • Salt and Pepper to taste
  • *optional* Garlic Powder, Onion Powder and Smoked Paprika
  • 2 cups Cheddar Cheese
  1. Preheat oven to 375°F.
  2. Season the chicken with salt and pepper, then place in a baking dish.
  3. In a large bowl, mix the remaining ingredients (minus the cheese). Scoop the mixture over the chicken and sprinkle the cheese over top.
  4. Cover with foil and bake for 30 minutes. Remove the foil and cook an additional 5-6 minutes or until the cheese is golden brown and bubbly.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Creamy Baked Macaroni & Cheese
Sweet Chile Cornbread
BBQ Baked Beans

Sweet and Sticky Asian Style Ribs

I found a heck of a deal on ribs! These turned out brilliantly! They are so sticky, sweet and delicious, plus that smoke flavor. 🤤 Copycat Panda Express Chow Mein and Sesame Braids make amazing sides for this family favorite. If you don’t have a smoker or grill, you can slow roast them in your oven 250°F for 5-6 hours.

Sweet and Sticky Asian Style Ribs

Servings: 6 Cooking Time: 5-7 hours

  • 2 racks Pork Spare Ribs
  • 1 Tablespoon Chinese Five Spice
  • 1 Tablespoon Garlic Powder
  • Salt and Pepper to taste
  • 2 cups Soy Sauce
  • 1/2 cup Water
  • 1 cup Brown Sugar
  • 1 Tablespoon Hoisin Sauce
  • 2 large cloves Garlic; minced
  • 1 teaspoon Ginger; grated
  • 1/2 teaspoon Chile Paste
  • Pinch of Red Pepper Flakes
  • 1 Tablespoon Cornstarch
  • 1/4 cup Cold Water
$2.50 a pound? Heck yeah! ❤️
  1. Create a brining solution of 2 gallons of hot water, 1 cup kosher salt and 1 cup brown sugar. Mix until dissolved and add in ribs. Seal the container and store in the fridge overnight. This step is optional, bug highly recommended.
  2. Rinse ribs and pat dry. Use a sharp paring knife to remove the silver skin by slitting it at one end and pulling it down to the other end. Drizzle the ribs with oil and add the seasonings and spices. Rub over the full surface of the ribs. Bottom, top, sides, EVERYWHERE! Wrap in plastic wrap and store in fridge for at least 1 hour.
  3. Preheat smoker to 225°F. Remove the ribs from the plastic wrap and place on the hot smoker grate. Close the lid and slow smoke for 4-6 hours or until the meat is fall off the bone tender.
  4. While the ribs are smoking, heat a saucepan over medium-high heat and combine all of the teriyaki sauce ingredients, minus the cornstarch and cold water. Bring to a boil, whisking constantly. Reduce to a simmer and, in a small bowl, combine the cornstarch and water. Pour the slurry into the Teriyaki sauce and whisk until thickened. Scoop half of the sauce into a bowl and use it to baste the ribs once or twice an hour while they’re smoking.
  5. Remove the ribs from the smoker and place on large platter. Tent with foil and rest for 5 minutes.
  6. Drizzle the ribs with extra sauce, sprinkle with sesame seeds and green onions then serve and enjoy!

Looking for a side dish? Try one of these recipes!

Spicy Fried Rice
Fresh Vietnamese Spring Rolls
Copycat Panda Express Chow Mein

Creamy Sweet Chile Chicken Wings

I had some requests for my Creamy Sweet Chile Chicken Wings from the other day. ❤️ Bare with me here, I know tossing wings in a mayonnaise based sauce seems kinda weird, but they’re stinkin’ amazing and taste nothing like mayo if you’re anti-mayo.

Creamy Sweet Chile Chicken Wings

Servings: 5 Cooking Time: 1 Hour 30 Minutes

  • 2 pounds Chicken Wings; tips removed
  • 1/2 cup Cornstarch
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 1/4 cup Sweet Chile Sauce
  • 1/3 cup Mayonnaise
  • 1 teaspoon Ketchup
  • 1 teaspoon Horseradish Sauce
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika
  • Salt and Pepper to taste
  1. Preheat oven to 375°F.
  2. In large bowl, combine chicken wings, salt, pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and cornstarch; toss to coat. Layer wings on a baking sheet with a rack and bake for 45 minutes.
  3. Remove the wings from the oven and turn them, then bake an additional 30 minutes or until internal temperature reaches 165°F.
  4. After the wings are done cooking, combine the sauce ingredients in a large bowl and mix thoroughly. Use tongs to place the wings in a bowl with the sauce and toss until evenly coat.
  5. Serve and enjoy!

Looking for a side dish? Try one of these recipes!

Garlic Parmesan Bubble Bread
Sweet Chili Cornbread
Jalapeño Popper Scalloped Potatoes

Supreme Bundt Pizza

 I love this as a party dish! Homemade Ricotta definitely works best and it gives you control over the moisture level. It’s so easy to make, it tastes way better and is cheaper than store-bought. 

Supreme Bundt Pizza

Servings: 4 Cooking Time: 2 hours

  • Pizza dough; proofed 
  • 1/2 cup Marinara
  • 1/2 cup Ricotta Cheese
  • 2 cups Mozzarella
  • 2 cups Cheddar; divided
  • 1/2 pound Pepperoni Slices
  • 1/2 pound Italian Sausage; cooked & drained
  • 1/2 cup Bell Pepper; cored and chopped
  • 1/2 cup Red Onion; chopped
  • 1 large Tomato; cored and diced
  • 1/2 cup Mushrooms: sliced
  • 1/4 cup Black Olives; sliced

  1. Add a sprinkling of flour to a large cutting board and roll the pizza dough out flat. Spread the marinara sauce and ricotta cheese over the dough, then top with half of the mozzarella and cheddar. Top with the meat and veggies and gently roll the dough into a log, pushing stray ingredients back in as they pop out.
  2. Spritz a bundt pan with olive oil and preheat oven to 375°F
  3. Place the roll in the Bundt pan and bake for 25 minutes, checking after 15 minutes to make sure it’s baking evenly. If it’s browning more on one side, turn the bundt pan.
  4. Remove from the oven and flip onto a baking sheet and top with the remaining cheese. Increase the oven temperature to 425°F and bake for an additional 5-8 minutes or until the cheese is golden brown. 
  5. Slice and serve with warm marinara or Garlic Alfredo sauce.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Hearty Homestyle Lasagna

I was craving Lasagna, but I made way too much of it. 😂 I can finally make my Leftover Lasagna Stuffed Peppers again! ❤️ And word of the wise, kids love lasagna and sneaking veggies into the sauce is so easy! 🤫

Hearty Homestyle Lasagna

Servings: 6 Cooking Time: 2 hours

  • 1 pound lean Ground Beef
  • 1 pound Italian Sausage
  • 1 small Onion; chopped
  • 1 small Bell Pepper; cored and chopped
  • 3 cloves Garlic; minced
  • Salt and Pepper to taste
  • 2 Tablespoon Italian Herbs; divided
  • 1 Tablespoon Basil; divided
  • 1 Bay Leaf
  • 1 cup Beef Broth
  • 1 can Italian Stewed Tomatoes
  • 1 can Petite Diced Tomatoes
  • 2 1/2 cups Ricotta Cheese
  • 3 large Eggs
  • 1 cup Parmesan Cheese; divided
  • 1 cup Mozzarella Cheese; divided
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 9 Lasagna Noodles; cooked and drained

  1. In a cast iron dutch oven over medium high heat add the onion, bell pepper, beef, Italian sausage and minced garlic. Cook until the meat is browned and the vegetables are tender. Use a slotted spoon to scoop into a large bowl and set aside.
  2. Drain the excess fat from the dutch oven and add the tomatoes, half of the Italian Herbs, Basil, seasoning and broth. Bring to a boil then reduce to a simmer. Using an immersion blender, blend the sauce until smooth and add the meat back in. Cover and simmer on low heat for at least 45 minutes and up to 4 hours, stirring occasionally. Taste and season accordingly.
  3. In a medium bowl, combine the ricotta cheese, eggs, the remaining herbs, seasoning and half of the Parmesan and mozzarella. Stir until well incorporated, then cover and place in fridge.
  4. Preheat oven to 400°F.
  5. In a baking dish, ladle some of the sauce over the bottom and add a third of the noodles over top. Scoop half of the ricotta mixture over the noodles and spoon in more of the marinara. Repeat the layers until all the noodles are used and top with the remaining cheese.
  6. Cover and bake for 1 hour, then remove the foil and bake an additional 15 minutes or until the cheese is golden brown and the lasagna is bubbling around the edges.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Air Fried Greek Home Fries

The Greek Home Fries I made with yesterday’s Egg Salad Sandwiches. They’re so easy and delicious and go great with Tzatziki Sauce! You can follow my recipe for the Greek seasoning, or you can use the store-bought shaker bottle if you don’t have every spice known to man in your pantry. 😂

Air Fried Greek Home Fries

Servings: 3 Cooking Time: 50 Minutes

  • 2 large Russet Potatoes; cubed
  • 1/4 cup Olive Oil
  • 1 Tablespoon fresh Dill Weed
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon dried Rosemary
  • Pinch of Marjoram
  • Pinch of Thyme
  • Salt and Pepper to taste

  1. Add the potatoes to a large bowl and cover with cold water. Place in the fridge, uncovered, for 30 minutes
  2. In a spice/coffee blender, add the spices and seasonings (minus the dill), then blitz for a couple of seconds. 
  3. Preheat Air Fryer to 390°F.
  4. Drain the potatoes and pat them and the bowl dry. Add the potatoes back to the bowl and drizzle the olive oil over top and sprinkle with the spice blend and fresh dill. Toss to coat and place in the pre-heated air fryer. Air fry for 10 minutes, then toss and fry from an additional 10 minutes or until tender on the inside and crispy on the outside.

Looking for a main dish? Try one of these recipes!

Alice Springs Chicken Wraps
Baked Ricotta Chicken Primavera
Parchment Wrapped Lemon Dill Salmon