Homemade Hamburger Buns


I had a bunch of requests for the bun recipe from my last night’s sliders. I’m definitely not a baker, but I really like how they turned out. You can use milk instead of powdered milk, I just never have any on hand. 

Homemade Hamburger Buns

Servings: 4 Cooking Time: 2 hours

  • 1 1/4 cup Water; heated to 113°F
  • 3 Tablespoons Powdered Milk
  • 3 Tablespoons Butter, melted
  • 2 teaspoons Sugar 
  • 2 teaspoons Dry Yeast
  • 1 teaspoon Salt
  • 3 cups Bread Flour; sifted

1. In a stand mixer bowl, whisk together the water, powdered milk, melted butter, sugar and yeast until frothy. Let bloom for 5 minutes.

2. Mix in the salt and gradually stir in the flour on medium-low speed until it forms a soft dough. Transfer to a greased bowl and cover, allowing to rise until doubled; about an hour. 

3. Punch down and divide into 12 pieces. Form into balls and place in large skillets or on a greased baking sheet 2 to 3 inches apart. Cover with a damp kitchen towel and let rise for 30 minutes.

4. Preheat the oven to 375°F.

5. Bake the rolls for 17 minutes, then cool slightly on a cooling rack. Brush with melted butter if desired. 

6. Enjoy!

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

BBQ Aioli Angus Burger
Chili Spice Roasted Chicken Quarters Recipe by Ash’s In The Kitchen
Sweet Heat Pork Chops Recipe by Ash’s In The Kitchen

BBQ Bacon Beef Sliders

Finally! The BBQ bacon sliders! 😂 I was going to make them yesterday, but got home from work around midnight and was too exhausted to eat. So today’s the day! I only needed 1 pound of bacon, so naturally I baked 5 pounds. Because…bacon. Duh. 😆

BBQ Bacon Beef Sliders

Servings: 4 Cooking Time: 40 Minutes

  • 2 lbs lean Ground Beef
  • 1 extra large Egg
  • 1/4 cup Onion; minced
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Montreal Steak Seasoning
  • Salt and Pepper to taste
  • 4 slices American Cheese; halved
  • 1 lb Bacon
  • 1 cup Onion; thinly sliced
  • 1 cup BBQ Sauce
  • 1/2 cup Dill Pickle Slices
  • 8 Slider Buns

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper and place a wire rack over top. Layer the bacon over the rack and bake for 18 minutes or until crispy.
  3. Meanwhile, heat a small skillet over medium heat and drizzle in some olive oil. Add the sliced onion and cook until caramelized. Reduce heat to low and cover.
  4. Preheat a griddle over medium heat and, in a medium bowl, combine the beef, egg, minced onion and seasonings. Form into 8 patties and use your thumb to press a dimple in the center of each patty.
  5. Add a drizzle of oil to the griddle and cook the patties to your desired doneness. Transfer to a plate, top with the cheese, cover and rest for 5 minutes.
  6. Assemble the burgers and enjoy!

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

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Pesto Sausage Stuffed Acorn Squash

I was all set to make my BBQ Bacon Burgers last night, but I remembered last minute that it was my niece’s 12th birthday. 🤦‍♀️ Time to script the flip! We did Pesto Sausage Stuffed Acorn Squash instead because…reasons. So the burgers are dinner tomorrow and I promise to post the hamburger bun recipe.

Pesto Sausage Stuffed Acorn Squash

Servings: 4 Cooking Time: 1 Hour

  • Squash:
    • 2 large Acorn Squash; halved and de-seeded
    • 4 teaspoons Butter; divided
    • 1 teaspoon Smoked Paprika
    • Salt and Pepper to taste
  • Filling:
    • 1/2 cup uncooked Rice
    • 1/4 cup uncooked Quinoa
    • 1 cup Chicken Broth
    • 1/2 lb Italian Sausage
    • 1/2 cup Onion; diced
    • 2 cloves Garlic; minced
    • 3 Tablespoons Basil Pesto
    • Splash of Heavy Cream
    • Pinch of Red Pepper Flakes
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Smoked Paprika
    • Salt and Pepper to taste
    • 1 1/2 cups Parmesan Cheese; divided

  1. Preheat oven to 400°F.
  2. Heat a small saucepan over high heat and bring the rice, quinoa and broth to a boil. Cover and reduce the heat to low, simmering for 20 minutes or until tender. 
  3. Add 1 teaspoon butter to each of the squash halves and season with salt, pepper and smoked paprika. Bake, uncovered, in the preheated oven for 45 minutes or until fork tender.
  4. Meanwhile, heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the onions and sausage until the onions are tender and the sausage is cooked through. Add the garlic and sauté until fragrant, about 2 minutes, then add the rice/quinoa mixture and remaining ingredients; minus 1 cup Parmesan Cheese. Taste and season accordingly.
  5. Scoop the sausage mixture into the cooked squash halves and top with the remaining parmesan cheese. Bake for 15 minutes or until the cheese is melted.
  6. Enjoy!

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

n
Parmesan Herb Sweet Potato Fries Recipe by Ash's In The Kitchen
Garlic Rosemary Mashed Carrots Recipe by Ash's In The Kitchen

Smothered Southwestern Chicken Skillet

I had some leftover corn, homemade black beans and Mexican rice from the other night, so I tossed them all together. 😂 Cooking it all in one skillet means less dishes to clean which is just fine by me. ❤️ It would have been better with cream cheese, but all of mine is frozen. What’s a girl to do? Improvise!

Smothered Southwestern Chicken Skillet

Servings: 2 Cooking Time: 40 Minutes

  • 2 large Chicken Breasts
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Ancho Chile Powder
  • Salt and Pepper to taste
  • 3 cups Mexican Rice
  • 1/4 cup Corn
  • 1/4 cup Black Beans
  • 1/3 cup Sour Cream
  • 1/4 cup Salsa
  • 2 Tablespoons Cilantro or Mexican Parsley
  • 1 1/2 cups Mexican Blend Cheese
  • Cilantro Garnish (optional)

  1. Preheat oven to 375°F.
  2. Season the chicken with the spices and seasonings, then heat a skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken on both sides. Turn off the heat and remove the chicken from the skillet. 
  3. In a medium bowl, combine the corn, black beans, sour cream, salsa and cilantro (or parsley). Add the rice to the skillet and nestle the chicken over top. Scoop half of the sour cream mixture over each chicken breast and top with the cheese. 
  4. Cover with foil and bake for 30 minutes then uncover and bake for an additional 5 minutes, or until the internal temperature reaches 165°F and the cheese is bubbly and golden brown.
  5. Enjoy!

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

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Cheesy Beef & Broccoli Shells

Day 38 of my #PantryChallenge

Quick and easy dinner tonight. Cheesy Beef & Broccoli Shells! It would have been leagues better if I’d had whole milk and fresh broccoli on hand, but what can ya do. It’s really easy, inexpensive and kids love it! Definitely one of my favorite weeknight meals.

Cheesy Beef & Broccoli Shells

Servings: 4 Cooking Time: 30 Minutes

  • 1 lb Ground Beef
  • 1 cup Frozen Broccoli
  • 8 oz Small Pasta Shells
  • 2 Tablespoons Butter
  • 3 Tablespoons Powdered Milk
  • 2 cups Water
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika
  • 2 cups Cheddar Cheese
  • Salt and Pepper to taste

  1. Heat a large skillet over medium-high heat and brown the beef. Drain the excess fat and reduce the heat to medium-low. Add the broccoli, butter and seasonings to the skillet and stir until well incorporated.
  2. In a small bowl, combine the powdered milk and water. Stir in the milk and cover.
  3. Meanwhile, bring a pot of liberally salted water to a boil and add the pasta, cooking until almost al dente; about 7 minutes. Drain the pasta and add it to the skillet along with the cheese. Stir until the cheese is fully melted, then cover and simmer for 5 minutes or until the pasta is fully al dente.
  4. Enjoy!

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

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Homemade Black Beans

There is no price comparison when it comes to canned black beans and homemade. They’re so much richer in flavor and they’re not as hard as you think to make. You can also cook these in an InstaPot or slow cooker, but I prefer them on the stovetop. ❤️ Cooking them with broth instead of water adds an amazing depth of flavor!

Homemade Black Beans

Servings: 4 Cooking Time: 2 1/2 to 3 Hours

  • 1 cup dried Black Beans
  • 2 Tablespoons Bacon Grease
  • 4 cups Chicken Broth
  • 1 Tablespoon Lime Juice
  • 1/2 cup White Onion; chopped
  • 3 cloves Garlic; minced
  • 1 large Bay Leaf
  • 1 Tablespoon Ancho Chile Powder
  • Pinch of Red Pepper Flakes
  • Pinch of Cumin
  • 2 Tablespoons Salt
  • 1 teaspoon Black Pepper

  1. Heat a pot over high heat and add the black bean ingredients. Bring to a boil, then reduce heat to medium-low.
  2. Simmer uncovered for 2 1/2 to 3 hours (or until the beans are tender), stirring occasionally and checking to make sure the beans are covered with broth. If the broth level gets too low add an additional 1/2 cup and continue to simmer.
  3. Once the beans are cooked, taste and season to your tastes.
  4. Enjoy!

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

Chicken Vegetable Fajita Taco Pizza Recipe by Ash's In The Kitchen
Marbled Christmas Red Green Verde Chicken Enchiladas Recipe by Ash's In The Kitchen
Beef Steak Carne Asada Street Tacos Recipe by Ash's In The Kitchen

Black Bean & Chicken Enchiladas

Day 37 of my #PantryChallenge

I spent an amazing night with my family yesterday and cooked dinner for them. I brought over most of it from my pantry, but my mom had all the fresh vegetables, cheese (that I forgot at home) and sour cream on hand, so I’m counting it. 😂 My dad said they were some of the best enchiladas he’s ever had, but he’s my dad, so…🤔 

Black Bean & Chicken Enchiladas

Servings: 3 Cooking Time: 1 Hour

  • 1 large Chicken Breast; cubed
  • 1/2 cup Onion; chopped
  • 1/2 cup Bell Pepper; chopped
  • 1 small Jalapeño; cored and chopped
  • 2 cloves Garlic; minced
  • 2 Tablespoons Cilantro; chopped
  • 1/2 cup Sour Cream
  • 1/2 cup Corn
  • 1/2 cup Black Beans
  • 7 oz Diced Green Chiles
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chile Powder
  • 1/4 teaspoon Cumin
  • 1/2 teaspoon Cayenne Pepper
  • Pinch of Red Pepper Flakes
  • Salt and Pepper to taste
  • 3 cups Mexican Blend Cheese; divided
  • 16 Corn Tortillas
  • 2 1/2 cups Enchilada Sauce

1. Preheat oven to 300°F and wrap the tortillas in a damp paper towel and foil. Place in the oven until heated through, soft and pliable.

2. Meanwhile, heat a dutch oven over medium heat and add a drizzle of oil. Sauté the onions, bell peppers and jalapeños until tender before adding the garlic and cooking until fragrant. Add the cubed chicken and stir constantly until cooked through. Add the sour cream, corn, black beans, green chiles, seasonings, spices and 1 cup of the cheese.

3. Remove the tortillas from the oven and increase the temperature to 400°F.

4. Spread a thin layer of enchilada sauce into the bottom of a baking dish.

5. Double up the tortillas and add a scoop of the chicken filling to the center. Roll the enchiladas and place over the sauce, repeat with the remaining tortillas. Drizzle the remaining sauce over the enchiladas and sprinkle the 2 cups of cheese over top. Cover with foil and bake for 35-40 minutes or until the cheese is melted and bubbly.

6. Enjoy!

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

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Teriyaki Chicken & Broccoli

Day 29 of my #PantryChallenge

The last 2 days have been pretty ick, so it was broth and sleep for me. But, I finally felt up to cooking! I got winded easily and had to take a seat more than I care to admit, but it got done. Very rustic Teriyaki Chicken & Broccoli with steamed rice and edamame. I normally grill the chicken, but wasn’t feeling up to braving the freezing rain. 😬

Teriyaki Chicken & Broccoli

Servings: 4 Cooking Time: 2 hours

  • 2 lbs Chicken Thighs
  • 2 cups Broccoli Florets
  • 1 cup Carrots; sliced
  • 2 cups Soy Sauce
  • 1 1/2 cups Chicken Broth
  • 1 Tablespoon Fish Sauce
  • 1 teaspoon Onion Powder
  • 1 cup Brown Sugar
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Chile Paste
  • 3 cloves Garlic; minced
  • 1 Tablespoon Fresh Ginger; grated
  • 1 teaspoon Lemongrass; grated
  • 1 teaspoon Mustard Powder
  • 1 Tablespoon Sesame Seeds
  • 3 Tablespoons Cornstarch
  • 1/4 cup cold water
  • Salt and Pepper to taste

  1. In a large bowl, whisk the soy sauce, broth, onion powder, fish sauce and brown sugar together and pour half of the mixture into a ziplock bag with the chicken. Marinate in the fridge at least 1 hour, but preferably overnight.
  2. Preheat oven to 375°F.
  3. Add the chicken to a baking sheet and cover with foil. Bake for 20 minutes or until the internal temperature reaches 165°F. Cool until it’s safe to handle and shred.
  4. Heat a skillet over medium heat and drizzle in the sesame oil. Add the Lemongrass, Garlic and Ginger; sautéing briefly until fragrant before adding in the Chile Paste and spices. Pour in the reserved soy sauce mixture and add the chicken, broccoli and carrots.
  5. In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the skillet and stir until thickened. Cover and reduce heat to low, simmering for 20 minutes. Taste and season accordingly. Serve over rice.
  6. Enjoy!

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

Chinese Restaurant Style Fried Rice Recipe by Ash's In The Kitchen
Chinese Restaurant Style Fried Rice Recipe by Ash’s In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash’s In The Kitchen
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Copycat Panda Express Chow Mein Recipe by Ash’s In The Kitchen

Chicken & Vegetable Curry

Day 36 of the #PantryChallenge 

I had a lot of the Curried Sweet Potato Soup I made last night left over so I repurposed it. Chicken & Vegetable Curry is what’s for dinner! I normally add cauliflower, sugar snap peas and zucchini but didn’t have any on hand. 

Chicken & Vegetable Curry

Servings: 5 Cooking Time: 1 Hour

  • 1 quart Chicken Broth
  • 3 large Sweet Potatoes; peeled and chopped
  • 1 Tablespoon Olive Oil
  • 1 large White Onion; diced
  • 4 cloves Garlic; minced
  • 1/2 teaspoon Ground Thyme
  • 3 Tablespoons Curry Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Red Pepper Flakes
  • Pinch of Coriander Seeds
  • Salt and Pepper to taste
  • 2 large Chicken Breasts; cubed
  • 2 cups Carrots; chopped
  • 1 cup Onion; chopped
  • 2 cups frozen Broccoli Florets

  1. Heat a pot over medium heat and add the oil, diced onion and sweet potatoes. Sauté until tender, then add in the garlic; cooking until fragrant. Add the thyme, spices and broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  2. Carefully pour the soup into a blender and pulse until smooth, then it pour back into the pot. Taste and season accordingly, then cover.
  3. Meanwhile, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the carrots and onions until tender before adding in the chicken and cooking through. Add the chicken and sautéed vegetables along with the frozen broccoli to the curried soup and stir to combine. Cover and simmer for 20 minutes before serving over rice.
  4. Enjoy!

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

n
Parmesan Herb Sweet Potato Fries Recipe by Ash's In The Kitchen
Garlic Rosemary Mashed Carrots Recipe by Ash's In The Kitchen

Curried Sweet Potato Soup

Day 35 of the #PantryChallenge 

Hey look! It’s soup…again. 😂 Still can’t really do the whole solid food thing, so immersion blender to the rescue! I love pureed soups and I added a bit more peppers to try and help clear out my sinuses.  It could have done with a splash of heavy cream, but I didn’t have any on hand. Sad panda. 

Curried Sweet Potato Soup

Servings: 5 Cooking Time: 1 Hour

  • 1 quart Chicken Broth
  • 3 large Sweet Potatoes; peeled and chopped
  • 1 Tablespoon Olive Oil
  • 1 large White Onion; diced
  • 4 cloves Garlic; minced
  • 1/2 teaspoon Ground Thyme
  • 3 Tablespoons Curry Powder
  • 1 teaspoon Chinese Five Spice
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Red Pepper Flakes
  • Pinch of Coriander Seeds
  • Salt and Pepper to taste

  1. Heat a pot over medium-high heat and add the oil, onions and sweet potatoes. Sauté until tender, then add in the garlic; cooking until fragrant. Add the thyme, spices and broth to the pot and bring to a boil, then reduce the heat to low and simmer for 20 minutes.
  2. Carefully pour the soup into a blender and pulse until smooth, then it pour back into the pot. Taste and season accordingly.
  3. Serve hot and garnish with chopped walnuts.
  4. Enjoy!

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