Turkey Salisbury Steaks

A lighter version of one of my favorite dishes: Salisbury Steaks! Served with garlicky mashed cauliflower and air fryer Brussels sprouts. 😋 

Turkey Salisbury Steaks

Servings: 2 Cooking Time: 35 Minutes

  • Steaks:
    • 1 1/2 lbs Ground Turkey
    • 1 large Egg
    • 1/2 cup Chicharrones; crushed
    • 1 teaspoon Montreal Steak Seasoning
    • 1/2 teaspoon Garlic Powder
    • Salt and Pepper to taste
  • Gravy:
    • 2 cups Mushrooms; sliced
    • 2 cloves Garlic; finely minced
    • 1/2 teaspoon Onion Powder
    • Salt and Pepper to taste 
    • 1 1/2 teaspoon Xantham Gum 
    • 3 cups Beef Broth
  1. In a large bowl, combine all of the steak ingredients and mix until well combined. Form into 2 patties and flatten in your palm, using your thumb to create a divot in the center. Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the patties and sear until the internal temperature reaches 165°F
  2. Remove the patties from the skillet but leave the drippings. Add in the mushrooms, sautéing until tender, then add in the garlic and continue to cook until fragrant. 
  3. In a medium bowl, whisk the broth and xantham gum. Pour the slurry into the skillet and bring to a boil. Reduce heat to low and simmer, whisking until thickened. Add the turkey patties back into the skillet and flip once to coat. Cover and simmer for 10 minutes before serving over mashed cauliflower.
  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

Skillet Taco Pizza

Happy Taco Tuesday! This is one of my all time pizza topping combos! It’s part pizza, part taco and all deliciousness!

Skillet Taco Pizza

Servings: 4 Cooking Time: 30 Minutes

  • Beef:
    • 1 1/2 cups Ground Beef
    • 1/4 cup Taco SeasoningOR
    • 1 Tablespoon Chili Powder
    • 1/2 teaspoon Onion Salt
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Smoked Paprika
    • 1/4 teaspoon Ancho Chile Powder
    • 1/4 teaspoon Chipotle Powder
    • 1 teaspoon Cumin
    • Pinch of Red Pepper Flakes
    • Salt and Pepper to taste
  • 1 Pizza Dough Ball; proofed until doubled
  • 1 1/2 cups Refried Beans
  • 2 cups Mexican Blend Cheese
  • 1 large Tomato; cored and chopped
  • 1 small Green Bell Pepper; cored & chopped
  • 1 small Onion; diced
  • 1/2 cup Black Olives; sliced
  • 1/4 cup Cilantro; chopped
  • 1/2 cup Sour Cream
  1. Preheat oven to 400°F and heat a skillet on the middle rack.
  2. Using you knuckles, gently spread the dough ball and shape your pizza crust. Carefully remove the stone from the oven and sprinkle liberally with corn meal. Place the crust over the cornmeal and spread the refried beans over top. Sprinkle on the cheese, taco meat, and chopped vegetables.
  3. Bake on the middle rack for 20 minutes or until dough is golden and cheese is golden brown and bubbly.
  4. Sprinkle the cilantro over top and scoop the sour cream into a ziplock bag. Snip one end of bag and drizzle over the pizza.
  5. Cut, serve and 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

Korean Bulgogi Tacos

Taco Tuesday with a twist in memory of my older brother. It’s Seoul Food! (he’d totally have laughed at that pun) 😂 Korean Bulgogi Tacos with Cauliflower Fried Rice and the Jjigae (Tuna Kimchi Stew) leftover from the memorial. It was so great making homemade kimchi with my sister-in-law and our moms. 💕 

Korean Bulgogi Tacos

Servings: 4 Cooking Time: 30 Minutes

  • Bulgogi Sauce:
    • 1/3 cup Soy Sauce
    • 1/4 cup Brown Sugar
    • 1 teaspoon Mirin
    • 1 1/2 Tablespoons Sesame Oil
    • 4 cloves Garlic; minced
    • 1/2 teaspoon Ginger Powder
    • Pinch of Red Pepper Flakes
    • 1/4 cup Pear Juice
    • 1 Tablespoon Gochujang (Chile Paste)
    • 1/4 cup Green Onion; sliced
    • 1 teaspoon Cornstarch
  • Tacos:
    • 1 1/2 lbs Lean Ground Beef
    • 1/2 cup Onion; minced
    • 1/2 cup Carrot; shredded
    • 1 1/2 cups Kimchi; chopped
    • 18 Small Corn Tortillas
    • 1/4 cup Sriracha Mayo
    • Cilantro and Sesame Seeds for garnish
  1. In a medium bowl, whisk the bulgogi sauce ingredients. 
  2. Heat a skillet over medium-high heat and brown the ground beef. Drain, then add the onions and carrots; sautéing until tender. Add the bulgogi sauce and reduce heat to medium-low, simmering until thickened.
  3. Heat a griddle over high heat and sear the tortillas until slightly charred. Double up the tortillas and fill with the Bulgogi beef, kimchi, sriracha mayo, chopped cilantro and sesame seeds. 
  4. 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
Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen Pasta Vegetables noodles
Copycat Panda Express Chow Mein Recipe by Ash’s In The Kitchen

Skillet Chicken Pot Pie

There are few dishes that are as comforting and hearty as chicken pot pie. This is my weeknight version. ❤️ You can certainly make homemade crust, but store-bought works in a pinch and it’s a major hit with kids and adults alike!

Skillet Chicken Pot Pie

Servings: 6 Cooking/Prep Time: 50 Minutes

  • 1 Pie Crust
  • 1 medium Egg; whisked
  • 2 large Chicken Breasts; cubed
  • 1 large Potato; cooked
  • 1 large Carrot; chopped
  • 1 cup Celery; chopped
  • 1 cup Onion; chopped
  • 1 cup Zucchini; cored and chopped
  • 1/2 cup Sweet Corn
  • 1/2 cup Frozen Peas
  • 1 1/2 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 1/2 Tablespoons Flour
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Herbs de Provence
  • Salt and Pepper to taste

  1. Preheat oven to 375°F.
  2. Heat a skillet over medium-high heat and add a drizzle of olive oil. Sauté the chicken until cooked through before transferring to a bowl. 
  3. Sauté the onions, carrots and celery until tender before adding the chicken, cooked potatoes, and zucchini. Pour in the broth and cream, then add in the seasonings. Taste and season accordingly. Sprinkle in the flour and stir to coat. Bring to a boil, then reduce the heat to low, simmering for 10 minutes or until thickened. 
  4. Lay the pie crust over top and cut a vent hole in the center. Brush the egg wash over the crust and bake for 15 minutes or until the crust is golden brown and the filling is bubbling at the edges.
  5. 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

Loaded Baked Keto Breakfast Roll

Look, it’s an egg roll! 😂 Today’s keto adventure: Keto Breakfast Roll! So many delicious veggies. 😋 I made a keto friendly sausage gravy to go with it. It comes out to about 5 carbs per serving. Heck to the yes!

Loaded Baked Keto Breakfast Roll

Servings: 5 Cooking Time: 40 Minutes

  • Gravy:
    • 1/2 lb Breakfast Sausage
    • 1 Tablespoon Cornstarch
    • 1 cup Heavy Cream
    • 1 cup Chicken Broth
    • 1/2 teaspoon Garlic Powder
    • Salt and Pepper to taste
  • Eggs:
    • 8 large Eggs
    • 1/2 cup Cheddar Cheese
    • 1/4 teaspoon Rubbed Sage
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Italian Herbs
    • Salt and Pepper to taste
  • Filling:
    • 4 oz Cream Cheese; room temp
    • 1/4 cup Zucchini; chopped
    • 1/4 cup Onion; chopped
    • 1/4 cup Bell Pepper; chopped
    • 1/4 cup Mushrooms; minced
    • 1/2 cup Bacon; cooked and chopped
    • 1/4 cup Cheddar Cheese
    • Salt and Pepper to taste
  1. Preheat oven to 375°F.
  2. Heat a skillet over medium-high heat and brown the sausage. Drain and sprinkle in the cornstarch. Slowly whisk in the milk and add the seasonings. Taste and season accordingly. Continue to whisk until thickened, then cover and set on a back burner over low heat.
  3. Spritz a quarter baking sheet lined with parchment paper with cooking spray. In a large bowl, whisk the eggs, cheddar, herbs and seasonings. Pour into the baking sheet and bake for 10 minutes
  4. Meanwhile, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the veggies until just tender, add the bacon and toss until heated through. Spread the cream cheese over the cooked eggs and sprinkle on the veggies and bacon. Roll tightly and serve with the gravy.
  5. Enjoy!

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

Yeast Traditional Boiled Bagels Recipe by Ash's In The Kitchen

Air Fried Keto Primavera Stuffed Chicken

I’ve noticed more energy and my pants are little less snug! I think I might keep on this keto thing for a bit. ❤️ Who needs panko when you have ground chicharrones!? 😂 It’s so much fun coming up with low carb recipes!

Air Fried Keto Primavera Stuffed Chicken

Servings: 3 Cooking Time: 20 Minutes

  • 3 medium Chicken breasts
  • 1 large Eggs; whisked well
  • 2.5 oz. Chicharrones (Pork Rinds)
  • Filling:
    • 4 oz. Cream Cheese
    • 1 Tablespoon Bacon Bits
    • 1/2 teaspoon Italian Herbs
    • 1/2 teaspoon Garlic Powder
    • Salt and Pepper to taste
    • 1 cup Zucchini; thinly sliced
    • 1 cup Tomato; thinly sliced
  1. Preheat air fryer to 400°F.
  2. Butterfly the chicken breasts and pat dry. In a small bowl, combine the cream cheese, herbs, garlic powder, salt and pepper. Spread an even layer over each of the chicken breasts and layer the zucchini and tomatoes over top. Fold over and set aside.
  3. Eat half of a 5 oz bag of chicharrones and use a skillet or rolling pin to crush the rest until fine. Place in a shallow dish and add the eggs to another shallow dish.
  4. Roll the stuffed chicken breasts in the egg wash, then the chicharrones mixture until fully coated. Air fry for 10-12 minutes or until the internal temperature reaches 165°F.
  5. Enjoy!

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

Cauliflower Broccoli Cheddar Bake Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen

Keto Lemon Dill Cucumber Salad

I love this salad! It’s 100% keto friendly and so light and delicious. Fish is my favorite main course to serve with this side. That is when I’m not eating it as a light, filling snack. You can also make it vegan! Just replace the mayonnaise with vegannaise.

Keto Lemon Dill Cucumber Salad

Servings: 5 Cooking Time: 20 Minutes

  • 2 cup Cucumber; thinly sliced
  • 1/2 cup Tomato; minced
  • Aioli:
    • 1/2 cup Mayonnaise
    • 1 teaspoon Dill Weed
    • 1/2 teaspoon Garlic Powder
    • 1 1/2 Tablespoons Lemon Juice
    • Salt to taste
  1. Combine the mayo, garlic powder, salt and lemon juice in a small bowl. Mix well, then add the cucumber and tomatoes.
  2. Cover and chill for 15 minutes.
  3. Enjoy!

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

Kid Friendly Healthy Asian Ground Beef Lettuce Wraps Recipe by Ash's In The Kitchen

Keto Cheese Crisp Lemon Dill Tuna Burgers

Who else LOVES Tuna Burgers? 🥰 They’re cheap and so easy! I really wanted to make a low carb version and I love cheese crisps, so challenge accepted! 😂 I made some cucumber and tomato salad to go with them.

Keto Cheese Crisp Lemon Dill Tuna Burgers

Servings: 3 Cooking Time: 40 Minutes

  • 3 cups Cheddar Cheese
  • 3 large Lettuce Leaves
  • 1 medium Onion; sliced
  • 1 medium Tomato; sliced
  • Tuna Patties:
    • 10 oz Canned Tuna; well drained
    • 2 large Eggs
    • 1/3 cup Onion; chopped
    • 1/4 cup Green Onions; chopped
    • 1/4 cup Bell Pepper; chopped
    • 1/4 teaspoon Smoked Paprika
    • 1/4 teaspoon Celery Seeds
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Mustard Powder
    • 2 Tablespoons Dill Weed
    • 1 teaspoon Lemon Juice
    • Salt and Pepper to taste
  • Aioli:
    • 1/2 cup Mayonnaise
    • 1 teaspoon Dill Weed
    • 1/2 teaspoon Garlic Powder
    • 1 1/2 Tablespoons Lemon Juice
    • Salt to taste

  1. Preheat oven to 400°F.
  2. Add 1/2 cup cheddar in six piles over a baking sheet with parchment paper. Bake until golden brown and crispy; about 6 minutes. Set aside to cool.
  3. Mix the tuna patty ingredients in a medium bowl and line a small baking sheet with parchment paper. Form the mixture into 3 large patties and place on the parchment paper. Bake for 15 minutes, or until the patties are cooked through and firm.
  4. Meanwhile, add the mayo, garlic powder, salt and lemon juice to a small bowl. Mix well, then cover and place in the fridge. 
  5. Place each of the patties over a cheese crisp and top with the aioli. Add the lettuce and tomato over top and cover with the remaining cheese crisps.
  6. Enjoy!

Creamy Chicken & Broccoli Spaghetti Squash

Sticking with the low carb thing, at least for today. Another vegetable that people either love or hate: Spaghetti Squash! It’ll never be as amazing as pasta, but it’s still really darn tasty! ❤️ 

Creamy Chicken & Broccoli Spaghetti Squash

Servings: 4 Cooking Time: 1 Hour

  • Squash:
    • 1 large Spaghetti Squash; halved & seeded
    • 1 Tablespoon Olive Oil
    • Salt and Pepper to taste
  • 1 large Chicken Breast; cubed
  • 2 cups Broccoli Florets
  • 1/2 cup Onion; minced
  • 1 Garlic Herb Boursin Cheese
  • 1 cup Whole Milk
  • 1/4 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 Tablespoon Italian Herbs
  • Salt and Pepper to taste
  • 1 cup Cheddar Cheese
  • 1 cup Mozzarella Cheese
  1. Preheat oven to 400°F.
  2. Drizzle the olive oil over the two spaghetti squash halves and season with salt and pepper. Cover with foil and bake for 35 minutes.
  3. Meanwhile, bring a pot with 1/2” water and a steamer basket to a boil. Add the broccoli and cover, steaming until tender. About 8 minutes, then vent the lid and set aside.
  4. Meanwhile, heat a skillet over medium-high heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then cook until the internal temperature reaches 165°F. Reduce the heat to medium-low and add the onions, sautéing until tender before adding the Boursin cheese. Slowly whisk in the milk, then add the broccoli and seasonings. Taste and season accordingly.
  5. Using a fork, shred the spaghetti squash flesh and add to the skillet. Mix until combined, then scoop back into the squash halves. Sprinkle the cheese over top and bake for 10 minutes or until the cheese is golden brown and bubbly.
  6. Enjoy!

Supreme Pizza Zucchini Boats

Pizza cravings are the worst! My sister-in-law and I are trying a lighter approach, so I made Supreme Pizza Zucchini Boats! Turkey sausage, bell pepper, pepperoni and other deliciousness. So! Freaking! Good! Plus, they took around 30 minutes to make!

Supreme Pizza Zucchini Boats

Servings: 3 Cooking Time: 30 Minutes

  • 3 large Zucchini; halved & cored
  • 1/4 lb Pepperoni; divided
  • 1/4 lb Italian Turkey Sausage
  • 1/2 cup Bell Pepper; chopped
  • 1/2 cup Red Onion; chopped
  • 1/2 cup Mushrooms; minced
  • 1/3 cup Black Olives; chopped
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Italian Herbs
  • Salt and Pepper to taste
  • 1 1/2 cups Marinara Sauce
  • 3 cups Mozzarella cheese; divided
  1. Preheat oven to 400°F. 
  2. Heat a large skillet over medium-high heat and brown the Italian sausage until cooked through. Drain and place in a large bowl. Add the onions, bell peppers, mushrooms, black olives, marinara, seasonings and 1 cup mozzarella to the bowl. Chop half of the pepperoni and add it to the bowl.
  3. Scoop the mixture into the zucchini boats and add a layer of pepperoni. Sprinkle the remaining cheese over top and add a layer of pepperoni.
  4. Bake for 15 minutes or until the zucchini is tender and the cheese is golden brown and bubbly.
  5. Enjoy!

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

Parmesan Herb Garlic Knots Recipe by Ash's In The Kitchen
Italian Pasta Salad Recipe by Ash's In The Kitchen
Puff Pastry Sweet Onion Tomato Pie Recipe by Ash's In The Kitchen