Honey Sesame Chicken Stir Fry

I was scrolling through Instagram and found a delicious looking sesame ginger dish. Sign me up! I decided on honey instead of the more traditional sugar and didn’t regret it one bit! I wanted something with a bit more pizzazz, so I made some turmeric five-spice scented rice to go with it. Match made in heaven! 

Marinade:

¼ cup Soy Sauce

1 teaspoon Minced Garlic

1 teaspoon Ginger Paste

1 Tablespoon Sesame Oil

1 teaspoon Rice Wine Vinegar

—

2 Tablespoons Sesame Oil 

2 large Chicken Breasts; cubed 

1 large Zucchini; chopped

1 large Onion; chopped

1 large Bell Pepper; cored & chopped

2 stalks of Celery; sliced

1 cup Carrot; sliced

3 cloves Garlic; minced

½ teaspoon Ginger; grated 

¼ cup Cornstarch

2 cups Chicken Broth

1 Tablespoon Hoisin Sauce

1 teaspoon Fish Sauce

¼ cup Honey

Sesame Seed & Green Onion for garnish

  1. Add the chicken and marinade ingredients to a ziplock bag. Massage the bag until the chicken is evenly coated. Place in the fridge and marinate for at least 1 hour; preferably overnight.
  2. Heat a large wok over medium heat and drizzle in the sesame oil. Once hot, add the chicken and cook until no longer pink in the center. 
  3. Using a slotted spoon, remove the chicken and add the vegetables. Sauté until tender, then add the garlic and ginger; sautéing until fragrant, about 2 minutes longer. 
  4. Sprinkle in the cornstarch and toss until coated. Stir in the broth, hoisin sauce, fish sauce and honey. Cover and simmer for 10 minutes or until the sauce is thickened and the carrots are tender. 
  5. Enjoy!

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

Spicy Chinese Chile Fried Rice Recipe by Ash's In The Kitchen
Chinese Chile Fried Rice
Chicken & Vegetable Egg Rolls
Five Spice Chicken Spring Rolls
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Fried Rice Balls
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Spring Rolls

Chicken & Pepperoni Pasta Salad

Sometimes all you need is a big bowl of Italian pasta salad. It’s such an awesome way of using up the extra odds and ends in the kitchen. I had extra pasta, chicken and pepperoni that needed to be eaten so in they went! 

4 ½ cups Pasta; cooked

½ cup Black Olives; sliced

½ cup Red Onion; chopped

½ cup Bell Pepper; cored & chopped

½ cup Celery; chopped

½ cup Pepperoni; chopped

1 cup cooked Chicken; chopped

¼ cup Parmesan Cheese

—

Italian Dressing:

½ cup Extra Virgin Olive Oil

2 tablespoons Red Wine Vinegar

2 teaspoons Garlic Powder

1 Tablespoon Italian Herbs

1 Tablespoon Onion Salt

1 Tablespoon Sugar

Pinch of Red Pepper Flakes

Salt and Pepper to taste

  1. Whisk the Italian dressing ingredients in a small bowl and set aside. 
  2. Add all of the remaining ingredients into a large bowl and drizzle the dressing over top. Toss to coat. 
  3. Cover with plastic wrap and chill in the fridge for 30 minutes before serving. 
  4. Enjoy!

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

Baked Ricotta Chicken Primavera Recipe by Ash's In The Kitchen
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Broccoli Romanesco Fettuccine Alfredo Recipe by Ash's In The Kitchen
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Rigatoni with Turkey Bolognese
Weeknight Chicken Basil Pesto Pasta by Ash's In The Kitchen
Weeknight Chicken Pesto Pasta
Skillet Basil Pesto Pizza Recipe by Ash's In The Kitchen
Skillet Pesto Pizza
Hearty Italian Sausage Soup Recipe by Ash's In The Kitchen
Italian Sausage Soup

Curried Butternut Squash & Carrot Soup

I can’t have soup week without making my all time favorite soup. Curried Butternut Squash Soup! It’s so rich and creamy with just enough spice. I make it every Thanksgiving and it’s always a hit! 

1 large Butternut squash; peeled & cubed

3 cups Carrot; peeled & sliced

1 large Onion; quartered

2 Garlic Bulbs; tops removed

3 Celery Stalks; chopped

2 quarts Chicken Bone Broth

1 large Bay Leaf

¼ cup Curry Powder

1 teaspoon Turmeric

1 teaspoon Garlic Powder

1 teaspoon Cumin

1 ½ teaspoons Dried Thyme

Salt and Pepper to taste

½ cup Parmesan Cheese; shredded

1 cup Whole Milk or Heavy Cream

Toasted Walnuts, Red Onion, Parsley and Heavy Cream for garnish

  1. Preheat oven to 400°F.
  2. Place the squash, carrots, celery and onion on a baking sheet and toss with olive oil, salt and pepper. 
  3. Drizzle olive oil over the garlic bulbs and sprinkle with salt and pepper. Wrap tightly in aluminum foil and place on the baking sheet. Bake for 40 minutes or until tender and golden brown. 
  4. Scoop the roasted vegetables into a large dutch oven over medium-high heat and pour the broth over top. Unwrap the garlic and squeeze the tender cloves from the husk into the soup. Add the herbs, seasonings and spices, then taste and adjust the seasoning as needed. Bring to a boil, then reduce to a simmer, cooking for 20 minutes. 
  5. Using an immersion blender, blend the soup until smooth. You can remove the bay leaf before blending if you prefer or keep it in the soup. Pour in the milk or cream and parmesan, taste and season accordingly. 
  6. Ladle into a soup bowl and garnish with cream, parsley, red onion and toasted nuts. 
  7. Enjoy!

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Cheddar Parm Grilled Cheese
Rosemary Garlic Focaccia Bread
Garlic Parmesan Bubble Bread

Hearty French Onion Soup

I’m not very familiar with cooking with alcohol, but it adds a lot of depth to a dish! Plus, the caramelized onions were well worth the wait. They were so sweet and tender! Since this was a school assignment dish, I wanted to make the bread from scratch as well. Finding a soup crock that could go in a broiler was more of a pain than it should have been. 😂

½ cup Clarified Butter

7 cups Sweet Onion; sliced

4 cloves Garlic; minced

½ gallon Beef Broth

2 teaspoons Dried Thyme

1 teaspoon Herbs de Provence

1 large Bay Leaf

½ cup Sherry

2 Tablespoons Brandy

Salt and Pepper to taste

1 small Baguette; sliced to ½” thickness

2 ½ cups Gruyere Cheese; shredded

1 teaspoon Fresh Parsley or Thyme for garnish

  1. Heat a large dutch oven over medium-low heat and add the clarified butter. Once melted, add the onions and cook low and slow until golden brown, stirring occasionally and making sure they don’t burn; about 40 minutes. 
  2. Preheat oven to broil. 
  3. Pour in the broth and deglaze the pan with a wooden spoon or whisk. Stir in the seasonings, herbs, sherry and brandy. Taste and season accordingly. Increase heat to medium-high and bring to a boil.
  4. Reduce the heat to medium-low and simmer for 20 minutes or until the onions are extremely tender. 
  5. Meanwhile, spread a thin layer of butter over the baguette slices and broil until golden brown; set aside. 
  6. Scoop the soup into oven safe crocks and top with the toasted baguette and ½ cup of cheese. Place in the oven and broil for 3 minutes or until the cheese is golden brown and melted. 
  7. Enjoy!

Looking for a main dish? Try one of these!

Vegetarian Coconut Dal
Easy Beef & Lamb Gyro
Meatball Minestrone Soup
Hearty Italian Sausage Soup Recipe by Ash's In The Kitchen
Italian Sausage Soup
Chicken Noodle Soup
Jerk Chicken Gyros



Chicken Taco Pasta Bake

Dinner last night was amazing and really easy to make! You can substitute ground turkey, ground beef or shredded pork in lieu of the chicken with delicious results.

2 large Chicken Breasts; cubed

1 large Bell Pepper; cored & chopped

2 cups Tomato; chopped

1 small Zucchini; chopped

1 Onion; chopped

4 cloves Garlic; minced

½ cup Cotija Cheese (optional)

10 oz. Original Rotel

1 cup Salsa

2 cups Chicken Broth

4 cups cooked Pasta

2 ½ cups Mexican Blend Cheese

Seasoning:

1 Tablespoon Ancho Paste

1 teaspoon Chipotle Powder

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Cumin

1 Tablespoon Taco Seasoning

Salt and Pepper to taste

  1. Preheat oven to 375°F.
  2. Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chicken until the internal temperature reaches 165°F and the juices run clear. Remove from the pan and set aside. 
  3. Add the vegetables to the skillet and sauté until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes. Season with the spices and seasonings.
  4. Add the chicken, pasta, salsa, broth, rotel and cotija cheese. Mix well and taste; season accordingly. Top with cheese and cover with foil. 
  5. Bake for 20 minutes, then remove the foil and cook an additional 10 minutes or until the cheese is melted and the edges are bubbling. 
  6. Enjoy!

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

Mexican Restaurant Style Cantina Salsa Rice Recipe by Ash's In The Kitchen
Restaurant Style Cantina Salsa Rice
Mexican Style Rice and Beans Recipe by Ash's In The Kitchen
Weeknight Refried Beans
Home Fried Tortilla Chips and Guacamole Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips
Elote Mexican Street Corn Casserole Recipe by Ash's In The Kitchen
Elote Street Corn Casserole
Casserole Side Dish jalapeno popper scalloped Potatoes Recipe by Ash's In The Kitchen
Jalapeno Popper Scalloped Potatoes
Baked Bacon Wrapped Jalapeno Poppers Recipe by Ash's In The Kitchen
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Greek Pita Bread

This delicious bread isn’t just for gyros. It’s amazing dipped in soups or chilis! You can choose to proof the dough a second time, but I ran out of time before class started. Whoops! They still turned out marvelously delicious and fluffy. They cook up in about 2 minutes, so make sure not to walk away from them.

5 ½ – 6 ½ cups Flour (Bread Flour works best); divided

2 cups warm Water (110-112°F)

1 Tablespoon Instant Yeast

2 Tablespoons Honey

1 Tablespoon Salt

2 ½ Tablespoons Olive Oil

  1. In a mixer bowl, whisk the warm water and yeast until frothy. Allow the yeast to bloom (get very frothy and foamy) for 10 minutes before adding the oil, salt and 4 cups of flour. 
  2. Turn on the mixer to the second slowest speed and add flour as needed, until the dough starts to pull away from the side but is still slightly sticky to the touch. 
  3. Place the dough in a greased bowl, spritz or brush oil over top and cover with plastic wrap or a towel. Proof for 1 hour or until doubled in size. 
  4. Dump the dough out on a floured surface and separate into 3 equal portions. Place 2 of the pieces back in the bowl and cover again. Divide the dough on the cutting board into 3 equal portions, form into a ball and roll out until thin. 
  5. Heat a griddle over medium heat and add a drizzle of olive oil. Cook the pita, one at a time until they begin to bubble. Flip and continue to cook until the bubbles are golden brown and the bread is fluffy. 
  6. Repeat with the remaining dough and enjoy!

Looking for a main dish? Try one of these!

Vegetarian Coconut Dal
Easy Beef & Lamb Gyro
Meatball Minestrone Soup
Hearty Italian Sausage Soup Recipe by Ash's In The Kitchen
Italian Sausage Soup
Chicken Noodle Soup
Jerk Chicken Gyros



Easy Beef & Lamb Gyros

Gyros sounded really delicious! I wish I could have used just lamb, but it was ridiculously expensive. I wanted to try making pita bread and they turned out amazing and my house smells so delicious!

Meat:

1 pound lean Ground Beef

1 pound Ground Lamb

2 cloves Garlic; grated

1 small Onion; grated

1 teaspoon Thyme

½ teaspoon Rosemary

1 teaspoon Marjoram

1 teaspoon Oregano

½ teaspoon Fennel Seeds

1 teaspoon Garlic Powder

Salt and Pepper to taste

—

2 cups Tzatziki Sauce

4 loaves fresh Pita Bread

2 cups chopped Lettuce

1 large Tomatoes; sliced

1 small Red Onion; sliced

  1. Preheat oven to 325°F.
  2. In a large bowl, combine the beef, lamb, onion, garlic, herbs and seasonings. Using an immersion blender, blend the meat mixture until smooth. Press into a self-draining meatloaf pan or foil lined baking dish and bake for 25 minutes or until the internal temperature reaches 135°F.
  3. Remove the meat mixture from the pan and wrap it in foil. Place the foil wrapped meat on a plate and chill in the fridge for 30 minutes.
  4. After the 30 minutes, preheat a cast iron skillet or griddle over medium-high heat. Heat the flatbread briefly on both sides and place on a plate, then cover with a damp paper towel and foil so they don’t dry out.
  5. Add a drizzle of olive oil to the griddle or skillet and cut the meat into ¼” thick slices. Sear both sides of each slice and divide them evenly amongst the flatbread. Top with the lettuce, tomato, onion and Tzatziki sauce. Wrap in parchment paper or serve as is with fries or Greek Potatoes.
  6. Enjoy!

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

Five Spice Chicken Spring Rolls
Keto Buffalo Ranch Roasted Cauliflower
Cajun Shrimp Jalapeno Poppers
Vietnamese Fresh Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Vietnamese Fresh Shrimp Spring Rolls
Cauliflower Broccoli Cheddar Bake
Baked Bacon Wrapped Jalapeno Poppers Recipe by Ash's In The Kitchen
Baked Bacon Wrapped Jalapeño Poppers

Meatball Minestrone Soup

Truth be told, the only time I’d ever tried minestrone soup was from a can. It was so gross that I never had any interest in having it again. It’s soup week at school and low and behold, Minestrone is on the menu. I now have a very different opinion! It was absolutely phenomenal!

2 Tablespoons Butter

2 cups Cabbage; shredded

1 large Zucchini; chopped

2 cups Carrot; chopped

1 large Onion; chopped

4 cloves Garlic; minced

3 cups Tomato, cored and chopped

2 cups dried Red Beans; soaked overnight

2 ½ quarts Chicken Broth

2 Tablespoons Tomato Paste

1 large Bay Leaf

1 teaspoon dried Thyme

Pinch Red Pepper Flakes

1 teaspoon Italian Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

12 large Italian Meatballs; cooked

4 cups cooked Pasta

Parmesan Cheese for Garnish

  1. Heat a dutch oven or pot over medium heat and add the butter. Once melted, sauté the vegetables until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes. 
  2. Add the beans, tomatoes, meatballs, herbs and seasoning to the pot. Pour in the broth and tomato paste, then bring to a boil. Reduce to a simmer and cover, simmering and stirring occasionally for an hour and half. 
  3. Taste and season accordingly before adding the pasta and cooking until heated through.
  4. Garnish with parmesan and enjoy!

Looking for a side dish? Try one of theses!

Sourdough Bread Bowl by Ash's In The Kitchen
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Garlic Parm Bubble Bread
Honey Sweet Heat Cornbread Recipe by Ash's In The Kitchen
Honey Sweet Heat Cornbread Muffins
Parmesan Herb Garlic Knots Recipe by Ash's In The Kitchen
Parmesan Herb Garlic Knots
Italian Rosemary Garlic Focaccia
Cheddar Parm Grilled Cheese



InstaPot Ancho Chicken Bowls

Andrew loves Mexican food, so I find myself making this quite a lot. It’s quick, tasty and inexpensive to make! You can top it with whatever toppings you like or you can serve everything over lettuce to make an awesome taco salad.

Chicken:

3 large Chicken Breasts

2 Tablespoons Ancho Chile Paste

2 cups Chicken Broth

1 teaspoon Ancho Chile Powder

1 teaspoon Chipotle Chile Powder

1 teaspoon Garlic Powder

1 teaspoon Oregano; chopped

Pinch of Cumin

Salt and Pepper to taste

—

Bowl:

1 cup Chile Corn

½ cup Sour Cream

3 cups Refried Beans

2 cups Sautéed Peppers and Onions

½ cup Tomatoes; cored and chopped

2 cups Mexican Blend Cheese

3 cups Cantina Salsa Rice

1. Add the chicken, spices and seasonings in an InstaPot. Mix until the chicken is fully covered in the seasonings and pour in the broth. Secure the lid and set to ‘pressure cook’ or ‘meat/stew’. Cook, at pressure, for 30 minutes or until the chicken shreds easily.

2. Meanwhile, prep the corn, beans, rice and any other fillings you’d prefer. Carefully release the pressure and shred with 2 forks. 

3. Add the chicken, rice, beans and other fillings. Drizzle sour cream over top and sprinkle some cheese.

4. Enjoy!

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

Mexican Restaurant Style Cantina Salsa Rice Recipe by Ash's In The Kitchen
Restaurant Style Cantina Salsa Rice
Mexican Style Rice and Beans Recipe by Ash's In The Kitchen
Weeknight Refried Beans
Home Fried Tortilla Chips and Guacamole Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips
Elote Mexican Street Corn Casserole Recipe by Ash's In The Kitchen
Elote Street Corn Casserole
Casserole Side Dish jalapeno popper scalloped Potatoes Recipe by Ash's In The Kitchen
Jalapeno Popper Scalloped Potatoes
Baked Bacon Wrapped Jalapeno Poppers Recipe by Ash's In The Kitchen
Baked Bacon Wrapped Jalapeño Poppers

Marsala Beef Tips & Gravy

Beef Tips and Gravy sounded so good! I added some Marsala wine and WOW! It added so much depth to the dish! It got an A+ from the husband!

Beef Tips:

2 lbs Chuck Roast; cubed

¼ cup Cornstarch

1 Tablespoon Garlic Powder

Salt and Pepper to Taste

—

Gravy:

1 Tablespoon Butter

1 large Onion; chopped

1 ½ cups Mushrooms; sliced

1 ½ cups Carrots; peeled and sliced

4 cloves Garlic; minced

½ gallon Beef Broth

¼ cup Marsala Wine

1 Tablespoon Italian Herbs

2 sprig Thyme

1 large Bay Leaf

Salt and Pepper to taste

2 Tablespoons Cornstarch

  1. Place the beef ingredients in a large bowl and toss to coat. 
  2. Heat a dutch oven over medium-high heat and add a pad of butter. Sear the beef tips on all sides and remove from the pot.
  3. Add the onions and mushrooms to the pot and sauté until tender before adding the garlic and cooking until fragrant; about 2 minutes. 
  4. Pour in half the broth and, using a whisk, deglaze the bottom of the pot. Pour in the remaining broth and add the beef, carrots, wine and herbs to the pot. 
  5. Bring to a boil, then reduce to a simmer and cook until the beef is tender; about 2 ½ hours.
  6. Whisk the 2 tablespoons cornstarch with ¼ cup water and pour the slurry into the pot and continue to stir until thickened. Taste and season accordingly, then serve with rice or pasta.
  7. Enjoy!

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

Baked Appetizer Cream Cheese Wild Rice Stuffed Mushrooms Recipe by Ash's In The Kitchen
Cream Cheese Wild Rice Stuffed Mushrooms
Cheese Cheddar Side Dish Loaded Mashed Potato Bacon Bake Recipe by Ash's In The Kitchen
Loaded Mashed Potato Bacon Bake
Creamy Macaroni and Cheese Recipe by Ash's In The Kitchen
Creamy Macaroni & Cheese
Honey Sweet Heat Cornbread Recipe by Ash's In The Kitchen
Honey Sweet Heat Cornbread
Brown Sugar Bourbon BBQ Baked Beans Recipe by Ash's In The Kitchen
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