Chicken Cottage Pie

I know, I know. Cottage pie is filled with beef and not chicken. But I love to switch it up from time to time. Whatever you’d like to call it, it was stinking amazing! I actually ended up liking it more than the traditional cottage or shepherd’s pie.

  • Filling:
    • 2 large Chicken Breasts; cubed
    • 1 large Carrot; chopped
    • 1 cup Celery; chopped
    • 1 cup Onion; chopped
    • 1 ½ Tablespoons Flour
    • ½ cup Sweet Corn
    • ½ cup Frozen Peas
    • 1 ½ cups Chicken Broth
    • ½ cup Heavy Cream
    • 1 teaspoon Herbs de Provence
    • Salt and Pepper to taste
  • Mashed Potatoes:
    • 3 large Russet Potatoes; peeled & cubed
    • ½ cup Onion; chopped
    • 3 cloves Garlic; minced
    • ½ cup Butter
    • ½ cup Cream Cheese
    • 1 cup Cheddar Cheese
    • ¼ cup Green Onions; chopped
    • Salt and Pepper to taste

  1. Preheat oven to 400°F.
  2. Heat a skillet over medium heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then add it to the skillet, sautéing until cooked through. Remove the chicken from the skillet and drain the extra liquid. Add the carrot, celery, onion and another drizzle of oil to the skillet; sautéing until tender. 
  3. Add the chicken back into the skillet along with the flour. Toss to coat, then slowly whisk in the broth and cream until thickened. Add the peas, corn and seasonings. Cover and reduce heat to low, simmering for 20 minutes.
  4. Meanwhile, heat a large pot with lightly salted water to a boil. Add the potatoes and onions, then cook until pork tender; about 10 minutes. Drain the water and add the remaining mashed potato ingredients. Mash the mixture until smooth.
  5. Scoop the filling into a baking dish and top with the mashed potatoes. Place in the oven and bake until the edges of the dish are bubbling and the mashed potatoes have a slight golden crust; about 12 minutes.
  6. 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

Herb Chicken & Bacon Mushroom Gravy

I’m getting better about cooking meals for just 2 people instead of an army. Chicken with mushroom gravy sounded really good and I had everything I needed in my kitchen. I love when that happens! You can add more herbs to the gravy if you’d like to amp up the flavor. 

  • Chicken:
    • 2 Large Chicken Breasts
    • 1 1/2 Tablespoon Dried Italian Herbs
    • 1/2 teaspoon Apple Cider Vinegar
    • 1 Tablespoon Garlic Powder
    • 1 Tablespoon Onion Powder
    • 2 Tablespoon Olive Oil
  • Gravy:
    • 2 cup Mushrooms; sliced
    • 1 cup Onion; chopped
    • 1 cup Bacon Crumbles
    • 4 cloves Garlic; minced
    • 2 Tablespoons Butter
    • 1/4 cup Flour
    • 3 cups Chicken Broth
    • Salt and Pepper to taste 

  1. In a medium ziplock bag, add the chicken ingredients and place in the fridge. Chill for at least 1 hour.
  2. In a large skillet over medium-high heat, add a drizzle of olive oil and sear the chicken on all sides until golden brown. Remove from the skillet and set aside on a plate.
  3. Add the butter, bacon, onion, mushrooms and garlic to the skillet and sauté until tender. Mix in the flour and cook, stirring constantly, until golden brown. Slowly pour in the broth while whisking until thickened and smooth. Season with the salt and pepper.
  4. Add the chicken back in and cover. Reduce heat to low and simmer for 15 minutes.
  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

Fried Ravioli with Pesto Alfredo

I found some ravioli in the bottom of my freezer and thought I’d give fried Ravioli a go. I made a Pesto Alfredo to go with them and it ended up being a match made in heaven! You can use frozen or fresh ravioli and it works great!

  • Ravioli:
    • 1 lb Frozen Ravioli; defrosted
    • 1 cup Italian Breadcrumbs
    • 2 large Eggs
    • 1 teaspoon Garlic Powder
    • Salt and Pepper to taste
    • Parmesan Cheese to taste
  • Pesto Alfredo:
    • ¼ cup Unsalted Butter
    • 4 Garlic Cloves; minced
    • 1 ½ cups Heavy Cream
    • 2 ounces Cream Cheese
    • 1 ½ cups Parmesan Cheese
    • 1 teaspoon Onion Powder
    • Salt and Pepper to taste
    • 1 cup Pesto

  1. Heat a saucepan over medium-low heat and add the pesto Alfredo ingredients. Slowly bring up to heat, but do not allow to boil or scald. Reduce heat to low and keep warm; stirring occasionally. 
  2. Heat a large cast iron skillet with 2” of oil over medium heat
  3. Add the egg to a shallow dish and the breadcrumbs and garlic powder to another. Dredge the ravioli through the egg, then the breadcrumb mixture and fry until golden brown; about 2 minutes per side
  4. Plate the ravioli and drizzle the pesto Alfredo over top, then sprinkle on your desired amount of parmesan cheese.
  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

Chicken Fajita Salad

I had a hankering for a hearty salad. Chicken Fajita Salad to the rescue! It also works great with shrimp, steak or ground beef/turkey. You can use taco seasoning, but I love using smoky chile powders so I made my own. The Chipotle Ranch can be made by mixing bottled Ranch with Chipotle and Smoked Paprika if you don’t want to make it from scratch.

  • Chicken:
    • 2 large Chicken Breasts
    • ½ teaspoon Smoked Paprika
    • ¼ teaspoon Cayenne 
    • ¼ teaspoon Ancho Chile Powder
    • ½ teaspoon Garlic Powder
    • ¼ teaspoon Onion Salt
    • Salt and Pepper to taste
  • Chipotle Ranch:
    • ¼ cup Sour Cream
    • ¼ cup Buttermilk
    • ¼ teaspoon Dried Parsley
    • ¼ teaspoon dried Green Onions or Chives
    • Pinch of Onion Salt
    • Pinch of Garlic Powder
    • Pinch of Black Pepper
    • ½ teaspoon Smoked Paprika
    • 1 teaspoon Chipotle Chile Powder
    • ½ teaspoon Lemon Juice
  • Salad:
    • 5 cups Romaine Lettuce; chopped
    • 1 large Radish; thinly sliced
    • 1 large Bell Pepper; cored and sliced
    • 1 small Red Onion; sliced
    • 1 cup Sweet Corn
    • 1 cup Tortilla Strips
    • ½ cup Cotija Cheese

  1. Preheat oven to 400°F.
  2. Add the chipotle ranch dressing ingredients to a mason jar or shaker bottle and shake vigorously for 60 seconds. Place in the fridge.
  3. Season the chicken breasts with the chiles, garlic powder, onion salt, salt and pepper. Place on a baking sheet and bake until the internal temperature reaches 165°F; about 15 minutes.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the bell pepper and onion until just tender. Remove from the heat and set aside.
  5. Add the lettuce, radish, sautéed vegetables, corn, tortilla chips and cheese to a large bowl. Slice the chicken and place over top. Liberally drizzle the chipotle ranch over top and serve.
  6. 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

French Onion Chicken Sandwiches

Dinner tonight for me and my brothers. French Onion Chicken Sandwiches with Rosemary Parmesan Red Potatoes and a side salad. Thumbs up across the board! High praise because my youngest brother is VERY finicky. I briefly fried them, then finished cooking them in the air fryer to cut back on some of the calories. Same crispy chicken, less guilt!

  • Chicken:
    • 3 large Chicken Breasts
    • 2 cups crushed French Onions
    • 1 1/2 cups All-Purpose Flour
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Smoked Paprika
    • Salt and Pepper to taste
    • 3 large Eggs
    • Oil for frying
  • Sandwich:
    • 3 large Brioche Buns
    • 3 large Lettuce Leaves
    • 1 medium Tomato
    • 1/2 cup Honey Mustard

  1. Place the chicken breasts in a large ziplock bag and use a skillet or meat tenderizer to pound them to 1” thickness. Pat dry and set aside.
  2. In a shallow dish, combine the crushed French onions, flour, garlic powder, smoked paprika, salt and pepper. Crack the eggs into a separate shallow dish and season with salt and pepper; whisking thoroughly.
  3. Dredge the chicken through the eggs, then the French onion mixture, repeating until well coated. Twice should do. 
  4. Preheat air fryer to 380°F and heat a skillet with 1” of oil over medium heat. Once the oil is hot enough (when a wooden spoon starts to bubble when inserted in the oil) fry the chicken until lightly golden on all sides. Place the chicken on an Air Fryer rack, and air fry until the internal temperature reaches 165°F; about 6 minutes.
  5. Assemble the sandwich with the lettuce, tomato, onion and honey mustard or your desired toppings.
  6. 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

Chicken Fried Rice

I love love LOVE Fried Rice! It’s so versatile, easy to make and delicious! It’s a great way to use up old rice, cooked chicken, pork, beef and vegetables.

  • 4 cups Leftover Rice
  • 2 cups Cooked Chicken; chopped
  • 2 Tablespoons Sesame Oil
  • 1 cup Celery; chopped
  • 1 cup Onion; chopped
  • 1 cup Carrots; chopped
  • 1 cup Broccoli; chopped
  • 1 cup Zucchini; chopped
  • 1/2 cup Bell Pepper; chopped
  • 3 cloves Garlic; minced
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Chile Paste
  • 1 teaspoon Hoisin Sauce
  • 1 Tablespoon Chinese Five Spice
  • 1/2 teaspoon Ginger Powder
  • 3 large Eggs; beaten
  1. In a wok or large pan, heat the sesame oil over medium heat and sauté the vegetables. Once tender, add the garlic and continue to sauté until fragrant; about 2 minutes
  2. Add in the spices, sauces, chicken and leftover rice; tossing to coat. Allow time to heat through, then push the rice and vegetables off to one side exposing some of the bottom of the pan.
  3. Crack in the eggs and scramble until set. Place the pan fully back on the burner, tossing everything together before serving.
  4. Enjoy!

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

Asian Honey Sesame Chicken Recipe by Ash's In The Kitchen
Asian Chinese Ginger Sesame Beef Broccoli Recipe by Ash's In The Kitchen

Everything Bagel Deviled Eggs

Is it really a cookout if there aren’t deviled eggs? They’re one of my favorite things to bring to potlucks and they don’t stick around long. I used the base for my Bloomin’ Onion Deviled Eggs and just topped it with homemade Everything Bagel Seasoning instead of French fried onions. They were so tangy and delicious!

  • 12 large Eggs; cold
  • 1 ½ Tablespoons Baking Soda
  • ½ cup Mayonnaise
  • 1 Tablespoon Ketchup
  • 1 Tablespoon Horseradish Sauce
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Smoked Paprika
  • Pinch of Garlic Powder
  • Pinch of Onion Powder
  • ¼ teaspoon Dried Oregano
  • Salt and Pepper to taste
  • Everything Bagel Seasoning:
    • 1 teaspoon Onion Flakes
    • 1 teaspoon Garlic Flakes
    • 1 ½ teaspoon Poppy Seeds
    • 1 teaspoon White Sesame Seeds
    • 1 teaspoon Black Sesame Seeds
    • 1 teaspoon Flaked Salt

  1. Fill a large pot with cold water and add the eggs. Bring to a boil, then promptly cover and remove from heat. Allow the eggs to cook in the hot water for 12 minutes before placing in a bowl filled with ice water until they are fully chilled.
  2. Meanwhile, combine the everything bagel seasoning in a small bowl and set aside. 
  3. Slice the eggs in half and scoop the yolks into the bowl with the remaining ingredients, minus the Everything Bagel Seasoning. Mash thoroughly or use a food processor and pulse until smooth. Then, scoop into a piping bag. 
  4. Pipe the filling into the egg whites and top with the Everything Bagel Seasoning.
  5. Enjoy!

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

Smoky Tuna Lettuce Wraps

Light and fresh dinner tonight! Smoky Tuna Lettuce Wraps, Everything Bagel Deviled Eggs, Sriracha Radishes and some delicious cherries. It’s so easy to make, filling and easy on the waistline!

  • 15 oz. Canned Tuna; drained
  • 1/4 cup Celery; chopped
  • 1/4 cup Red Onion; chopped
  • 1/4 cup Tomato; cored & chopped
  • 2 Tablespoons Bacon Crumbles
  • 1/3 cup Mayonnaise
  • 1 1/2 teaspoons Lemon Juice
  • 1 teaspoon Dill Weed
  • 1/2 teaspoon Celery Seed
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Mustard Powder
  • Salt and Pepper to taste
  • 6 large Lettuce Leaves; washed & dried
  • 1/2 cup Bread & Butter Pickle Slices

  1. In a medium bowl, combine all of the tuna salad ingredients and mix until thoroughly combined.
  2. Scoop 1/3 cup of the tuna salad into the center of each lettuce leaf and top with the pickles.
  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

Soy Lime Glazed Party Wings

Happy Wing Wednesday! I had some Soy Lime Glaze leftover from dinner last night, so Soy Lime Glazed Wings it is! I added a drizzle of Sriracha Aioli to kick the heat up a bit. So delicious! 

  • Chicken Wings:
    • 4 lbs Chicken Wings; tips removed
    • 1 teaspoon Ginger Powder
    • 2 Tablespoons Smoked Paprika 
    • Salt and Pepper to taste
  • Soy Lime Sauce:
    • 1/4 cup Lime Juice
    • 1/4 cup Soy Sauce
    • 1 cup Chicken Broth
    • 2 teaspoons Lime Zest
    • 2 Tablespoons Honey
    • 1/8 teaspoon Ginger; grated
    • 1 clove Garlic; minced
    • 1/2 teaspoon Chinese Five Spice
    • Pinch of Red Pepper Flakes
    • 1 Tablespoon Cornstarch
    • 2 Tablespoons cold Water
  • Sriracha Aioli:
    • 1/2 cup Mayonnaise 
    • 2 Tablespoons Sriracha Hot Sauce
    • Salt to taste

  1. Preheat oven to 375°F.
  2. In a small bowl, combine the sriracha aioli ingredients. Cover and set aside. 
  3. Add the sauce ingredients, minus the cornstarch and water, to a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover and simmer.
  4. Meanwhile, add the wings, garlic powder, smoked paprika, salt and pepper to a large bowl or ziplock back. Toss until evenly coated, then place skin side down on a baking sheet. Bake for 30 minutes before flipping and cooking an additional 20-30 minutes or until the internal temperature reaches 165°F.
  5. In a small bowl, whisk together the cornstarch and water. Pour the mixture into the saucepan and continue to whisk until thickened. Add the wings to a large bowl and drizzle the sauce over top. Toss to coat, then serve and drizzle with the sriracha aioli.
  6. Enjoy!

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

Chinese Restaurant Style Fried Rice 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

Soy Lime Glazed Chicken Breasts

It’s been pretty cold and rainy so I opted to bake the chicken instead of smoking them. Plus I forgot that I’d ran out of wood pellets. Whoops!

  • Chicken:
    • 3 large Chicken Breasts
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Smoked Paprika
    • Salt and Pepper to taste
  • Sauce:
    • 1/4 cup Lime Juice
    • 1/4 cup Soy Sauce
    • 2 teaspoons Lime Zest
    • 2 Tablespoons Honey
    • 1/8 teaspoon Ginger; grated
    • 1 clove Garlic; minced
    • 1/2 teaspoon Chinese Five Spice
    • Pinch of Red Pepper Flakes
    • 1 Tablespoon Cornstarch
    • 2 Tablespoons cold Water

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk the sauce ingredients, minus the cornstarch and cold water.  Season the chicken with salt and pepper, then place in a baking dish. Pour the sauce over top and cover with foil. Bake for 25 minutes or until the internal temperature of the chicken reaches 165°F.
  3. Strain the pan juices into a skillet over medium heat. Whisk together the cornstarch and cold water, then add the slurry to the saucepan. Continue to whisk until thickened, about 3 minutes
  4. Slice the chicken and pour the sauce over top. Garnish with sesame seeds or green onions. 
  5. Enjoy!

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

Chinese Restaurant Style Fried Rice 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