French Onion Beef & Veggie Bake

I love repurposing leftovers! I had some of the gravy leftover from the other night as well as some ground beef and veggies I needed to use up. I figured I’d toss them together in a casserole.

2 ½ lbs Ground Beef

3 cups Broccoli

1 large Zucchini; chopped

1 cup Carrots; chopped

1 cup Onion; chopped

1 Tablespoon Garlic Powder

1 teaspoon Dried Thyme

Salt and Pepper to taste

2 ½ cups Cheddar Cheese

Gravy:

⅓ cup Butter

3 cups Onion; chopped

4 cloves Garlic; minced

1 teaspoon dried Thyme

Salt and Pepper to taste

2 Tablespoons Cornstarch

4 cups Beef Broth

1 Tablespoon Worcestershire sauce

2 Tablespoons Marsala Wine

  1. Heat a large skillet over medium-low heat and melt the butter. Add the onions and stir until caramelized; about 40 minutes. Add in the garlic and continue to cook until fragrant. 
  2. Preheat oven to 400°F.
  3. Season with salt, pepper and thyme, then sprinkle in the cornstarch. Pour in the broth and bring to a boil, reduce to simmer and stir until thickened. Turn off the heat and set aside. 
  4. In a large dutch oven over medium heat, brown the beef until cooked through. Add the vegetables and seasonings, cooking until tender. Pour in the French onion gravy and cover, simmering for 10 minutes. Scoop into a casserole dishes and top with cheese.
  5. Bake uncovered for 15 minutes or until the cheese is melted and bubbly. Cool for 5 minutes before serving.
  6. Enjoy!

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

Spicy Thai Peanut Lo Mein

Spicy Thai Peanut Lo Mein is one of my favorite side dishes! Pasta + Satay = Yes, please! It’s rich, creamy, pasta-y and delicious! You can add whatever vegetables you like best, but I love cabbage, onion and zucchini. 

16 oz. Thin Spaghetti

1 cup Onion; chopped

2 cups Cabbage; shredded

1 cup Zucchini; chopped

3 cloves Garlic; minced

Peanut Satay:

1 cup chunky Peanut Butter

2 Tablespoons Sesame Oil

2 Tablespoons Hoisin Sauce

¼ cup Soy Sauce

¼ cup Sweet Chile Sauce

1 Tablespoon Garlic-Chile Paste

2 cloves Garlic; finely minced

½ teaspoon Ginger; grated

  1. In a small saucepan over medium-high heat, add the peanut sauce ingredients. Whisk until fully combined, adding water 1 tablespoon at a time until it reaches your desired consistency. 
  2. Meanwhile, bring a pot of liberally salted water to a boil. Cook the pasta until al dente, drain and set aside. 
  3. Heat a wok or dutch oven over medium heat and add a liberal drizzle of sesame oil. Sauté the vegetables until tender, then add the pasta and peanut satay. Toss until combined and serve.
  4. Enjoy!

  • Spicy Thai Peanut Sauce Recipe by Ash's In The Kitchen

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Ground Turkey Stuffed Pepper Soup

Ground turkey was the only defrosted meat I had in my fridge and I didn’t want to make the same old thing. I had everything needed to make this hearty and delicious soup, plus it came together in under an hour. It makes quite a bit but don’t worry, it’s even tastier the next day!

2 lbs lean Ground Turkey

2 cups Bell Pepper; cored & chopped

1 cup Onion; chopped

4 cloves Garlic; minced

1 Tablespoon Chipotle Powder

1 teaspoon Chili Powder

1 Tablespoon Garlic Powder

1 teaspoon Cumin

27 oz. canned Peeled Tomatoes

1 Bay Leaf

1 Tablespoon Mexican Oregano

1 quart Beef Broth

Salt and Pepper to taste

4 cups Wild Rice; cooked

  1. Heat a large dutch oven over medium-high heat. Brown the turkey until cooked through, then drain and add the onions and peppers. 
  2. Continue to cook until the vegetables are tender before adding the garlic, tomatoes, herbs and spices. 
  3. Pour in the broth and bring to a boil. Reduce heat to simmer, cover and let cook for 30 minutes.
  4. Remove the bay leaf and add the rice just before serving.
  5. Enjoy!

Looking for a side dish? Try one of theses!

Kung Pao Chicken & Broccoli

I had some homemade Kung Pao sauce leftover that I needed to use. I wanted to see how well it went with chicken and it didn’t disappoint! You can add whatever stir fry vegetables you like best. I made a Spicy Thai Peanut Low Mein to go with it. 

3 large Chicken Breasts; cubed

1 teaspoon Chinese Five Spice

1 teaspoon Garlic Powder

½ teaspoon Ginger Powder

¼ teaspoon Cayenne Pepper

3 cups Broccoli Florets

1 cup Zucchini; chopped

1 large Onion; chopped

4 cloves Garlic; minced

Salt and Pepper to taste

Kung Pao Sauce:

1 ½ Tablespoons Sesame Oil

1 Tablespoon Chili Paste

1 teaspoon Apple Cider Vinegar

1 teaspoon Hoisin Sauce

½ teaspoon Fish Sauce

1 ½ cup Beef Broth

2 Tablespoons Brown Sugar

1 teaspoon Garlic Powder 

¼ teaspoon Red Pepper Flakes

2 cloves Garlic; minced

1 Tablespoon Cornstarch

¼ cup Soy Sauce

  1. Season the cubed chicken with the Chinese five spice, garlic powder, ginger powder, cayenne, salt and pepper. 
  2. Heat a large skillet over medium heat and add a drizzle of sesame oil. Add the chicken and sauté until cooked through. Add the vegetables and continue to cook until tender.
  3. Meanwhile, heat a saucepan over medium heat and add the kung pao sauce ingredients. Whisk until thickened. Pour the sauce over the chicken and vegetables, tossing to coat.
  4. Enjoy!

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

French Onion Chicken Skillet

French Onion Soup is one of those dishes that I didn’t like as a kid but I love it now. It sounded really good for dinner, but I also wanted chicken. French Onion Chicken Casserole, it is! You can make the caramelized onions in a crockpot or InstaPot if you don’t want to babysit them on the stovetop. 

1/3 cup Butter

3 cups Onion; chopped

4 cloves Garlic; minced

1 teaspoon dried Thyme

Salt and Pepper to taste

2 Tablespoons Cornstarch

4 cups Beef Broth

1 Tablespoon Worcestershire sauce

2 Tablespoons Marsala Wine

4 large Chicken Breasts

4 slices Swiss Cheese

  1. Preheat oven to 375°F.
  2. Heat a large skillet over medium-low heat and melt the butter. Add the onions and stir until caramelized; about 40 minutes. 
  3. Add in the garlic and continue to cook until fragrant. Remove the onions from the skillet and add a drizzle of olive oil. Increase the heat to medium-high and season the chicken with salt and pepper before searing on both sides. Remove from the skillet and set aside.
  4. Return the onions to the skillet and season with salt, pepper and thyme. Sprinkle in the cornstarch, then pour in the broth and bring to a boil. Stir until thickened before adding the chicken back into the skillet and coating it with the French onion gravy. 
  5. Top the chicken with a slice of cheese and bake, uncovered, for 20 minutes or until the internal temperature of the chicken reaches 165°F.
  6. Enjoy!

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

Lemon Dill Crab Cakes

I needed to harvest more dill and crab cakes sounded really tasty. Quick, easy and delicious! Served with some brown butter pasta and sautéed asparagus. 

Crab Cakes:

½ lb Crab Meat

1 large Egg

½ cup Bell Pepper; minced

½ cup Onion; minced

½ cup Zucchini; minced

½ cup Breadcrumbs

1 Tablespoon Fresh Dill; chopped

½ teaspoon Old Bay Seasoning

½ teaspoon Garlic Powder

1 teaspoon Worcestershire Sauce

½ teaspoon Mustard Powder

Salt and pepper to taste

Lemon Dill Aioli:

½ cup Mayonnaise

1 teaspoon Dill Weed

½ teaspoon Garlic Powder

1 ½ Tablespoons Lemon Juice

Salt to taste

  1. Combine all of the crab cake ingredients in a medium bowl and fold until well mixed. Cover and chill in the fridge for 15 minutes. Meanwhile, in a small bowl, combine the aioli ingredients and place in the fridge.
  2. Heat a large skillet over medium heat. Once hot, add a drizzle of olive oil and form into 6 patties. Pan fry the patties until golden brown and cooked through; about 4 minutes per side
  3. Enjoy!

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Air Fryer Salsa Verde Pork Chimichangas

I keep a stash of homemade burritos in the freezer for my husband to take to work if there aren’t any leftovers from the night before. I decided to pop one in the air fryer to make a chimichanga. So good!

Pork Filling:

2 lb Pork Butt Roast

1 teaspoon Smoked Paprika

½ teaspoon Ancho Chile Powder

1 teaspoon Garlic Powder

Salt and Pepper to taste

2 cups Onion; chopped

2 cups Bell Pepper; cored & Chopped

1 cup Tomato; cored & chopped

4 cloves Garlic; minced

16 oz. Salsa Verde 

1 Tablespoon Garlic Powder

1 teaspoon Chile Powder

Salt and Pepper to taste

Burrito:

16 Burrito Sized Tortillas

15 oz. Queso Cheese Sauce

14.5 oz. Black Beans; drained

14 oz. Sweet Corn; drained

3 cups Mexican Rice

3 cups Mexican Blend Cheese

  1. Heat a large skillet over medium heat. 
  2. Rinse the pork and pat dry. Place on a cutting board and rub with the ancho powder, smoked paprika, 1 teaspoon garlic powder, salt and pepper. Add a drizzle of olive oil to the skillet and sear the roast on all sides before placing it in an InstaPot or pressure cooker. 
  3. Add another drizzle of oil to the skillet and sauté the onions, peppers and tomatoes until tender. Add in the garlic and continue to cook until fragrant; about 2 minutes. 
  4. Scoop the vegetables over the pork and pour in the salsa verde, garlic powder, Chile powder, salt and pepper. Seal and cook, at pressure, for 1 hour. Release the pressure before shredding the pork and adding the corn and beans. 
  5. Lay out the burritos and add a healthy dollop of queso. Spread it evenly over the tortilla before adding 1/4 cup of the Mexican rice and about 2/3 cup of the pork filling. Top with a sprinkle of cheese and roll tightly. 
  6. Preheat air fryer to 400°F.
  7. Spritz the burrito lightly with oil and place in the air fryer. Cook for 10 minutes, checking halfway through to make sure the bottom and top are cooking evenly. 
  8. Enjoy!

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Cajun Shrimp Pasta Bake

I love this dish! It’s easy to make, quick and packed with flavor. I originally made it with kielbasa that I rendered in the oven until crispy, but my husband was adamant that it would be way better with shrimp. Wouldn’t you know it, he was right! I had some leftover country style gravy that I needed to use up, and this was perfect and saved me some time. I love it when that happens! “Slap Ya Mama” seasoning can be a bit salty, so no need to add any extra salt.

1 cup Onion; chopped

1 cup Bell Pepper; cored and chopped

1 Tablespoon Garlic; minced

1 lb Large Shrimp; peeled and deveined

1 Tablespoon Old Bay Seasoning

8 oz. Penne Pasta

1 ½ Tablespoons “Slap Ya Mama” Cajun Seasoning

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

½ teaspoon Cayenne Pepper

¼ teaspoon Red Pepper Flakes

1 ½ cups Country Gravy

2 Tablespoons Cream Cheese; room temperature 

1 ½ cups Mexican Blend Cheese; divided

  1. Preheat oven to 350°F.
  2. Bring a pot of liberally salted water to a boil and cook the pasta until almost al dente; about 10 minutes. Drain and set aside.
  3. Meanwhile, bring a smaller pot with water to a boil and add the Old Bay seasoning and shrimp. Cook until pink, about 4 minutes. Drain and place in an ice bath.
  4. In a large skillet over medium heat, drizzle in some olive oil and sauté the onions and bell peppers until tender. Add the garlic and continue to cook until fragrant; about 2 minutes. Pour in the gravy and add the seasonings, cream cheese and 1/2 cup Mexican cheese; stirring until the cheese is melted. 
  5. Fold in the cooked pasta and shrimp, then transfer to a casserole dish. Sprinkle the remaining cheese over top and bake, uncovered, for 30 minutes or until the cheese is melted and bubbly. 
  6. Enjoy!

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Pesto Chicken & Vegetable Pie

Happy New Years Eve, everyone! It’s a quiet night in with a Pesto Chicken Pie for us. You can use whichever vegetables you prefer, and it’s a great way to get picky eaters to get their vegetables in.

1 large Chicken Breasts; cubed

1 cup Broccoli Florets

1 cup Onion; chopped

½ cup Carrot; minced

½ cup Cherry Tomatoes; chopped

3 cloves Garlic; minced

Salt and Pepper to taste

⅓ cup Pesto Sauce

¼ cup Heavy Cream

1 cup Parmesan; divided

4 oz. Cream Cheese

2 Pie Shells

1 medium Egg

  1. Preheat oven to 400°F and line a pie plate with one of the pie shells. Add pie weights and blind bake for 10 minutes, or until it’s a light golden brown. Remove from the oven and set aside. 
  2. Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken and vegetables until cooked through. Drain and add the garlic, sautéing until fragrant; about 2 minutes.
  3. Add the pesto, heavy cream, parmesan cheese and cream cheese to the skillet, stirring until the cheese is melted and creamy. Spoon the chicken mixture into the pie shell and spread in an even layer. Top with the remaining pie shell and cut vents. Beat the egg and then brush the crust with the egg-wash.
  4. Bake for 25 minutes or until the crust is golden brown. Cool on a rack for 5 minutes before serving.
  5. Enjoy!

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Dilly Chicken & Lentil Soup

Dilly dilly! I asked Andrew what sounded good for dinner and he very emphatically said “Soup!” So, soup it is! My dill is going crazy right now, so in it went.

2 cups Zucchini; chopped

2 cups Onion; chopped

2 cups Carrots; chopped

2 cups Celery; chopped

4 cloves Garlic; minced

4 cups cooked Chicken; chopped

16 oz. Lentils

8 cups Chicken Bone Broth

½ cup fresh Dill; chopped

1 teaspoon Italian Herbs

1 teaspoon Garlic Powder

½ teaspoon Celery Seed

Pinch Red Pepper Flakes

Salt and Pepper to taste

  1. Heat a large dutch oven over medium heat. Add a drizzle of olive oil and sauté the vegetables until tender before adding the garlic and sautéing until fragrant; about 2 minutes.
  2. Pour in the broth, lentils, chicken, herbs and seasonings. Bring to a boil, then reduce the heat to low and simmer for 20 minutes or until the lentils are tender. Taste and season to taste. 
  3. Enjoy!