Air Fryer Burger Croquettes

These were so good! We couldn’t decide on a sauce to serve it with, I chose gravy and Andrew chose BBQ sauce. Very tasty either way.

Potatoes:

2 lbs Russet Potatoes; peeled and cubed

1 large Onion; chopped

2 Tablespoons Butter

4 oz Cream Cheese

2 cloves Garlic; minced

2 large Eggs

½ cup A/P Flour

1 cup Mexican Blend Cheese

¼ cup Green Onion; chopped

¼ cup Bacon Crumbles

Salt and Pepper to taste

—

Burger:

1 lb lean Ground Beef

1 teaspoon Garlic Powder

Salt and Pepper to taste

—

Breading:

1 cup Flour

1 cup Italian Breadcrumbs

2 large Eggs

Salt and Pepper to taste

  1. Bring a pot of water to a boil and add the onions and potatoes. Boil until fork tender; about 12 minutes. 
  2. Drain and add back to the pot with the remaining mashed potato ingredients. Mash until smooth and chill for 45 minutes to an 1 hour. 
  3. Meanwhile, form the beef into 12 patties. Heat a skillet over medium-high heat and sear the patties on both sides. 
  4. Place ½ cup of the mashed potatoes in your palm and place a burger patty over top. Grab another ½ cup of mashed potatoes and pat until the burger is completely encased in the mashed potatoes. Place on a baking sheet and repeat with the remaining patties. 
  5. Chill the croquettes in the freezer until firm. 
  6. Preheat air fryer to 370°F.
  7. Add the eggs to a shallow dish, season with salt and pepper, then whisk. Mix the flour, breadcrumbs, salt and pepper in a separate shallow dish. 
  8. Dredge the croquettes through the eggs, then the breadcrumbs and place in the air fryer basket. Air fry for 15 minutes or until the breading is golden brown and crispy.
  9. 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
Brown Sugar Bourbon Baked Beans

Homestyle Chicken & Garlic Cheddar Biscuits

I haven’t made chicken and biscuits since I was quite a bit younger, but it sounded like a treat today! Switched it up and made garlic cheddar biscuits. I had to cook it a little differently than I normally would because the chicken was frozen, but it came out the same in the end. 

Chicken:

2 lbs Chicken Breast; frozen

1 cup Carrots; chopped

1 cup Celery; chopped

1 ½ cups Onion; chopped

2 cloves Garlic; minced

4 cups Chicken Broth

1 Bay Leaf

1 sprig of Thyme

1 teaspoon Dried Italian Herbs

1 teaspoon Herbs de Provence

Salt and Pepper to taste

1 Tablespoon Cornstarch

¼ cup Water

—

Biscuits:

2 cups Flour

1 Tablespoon Baking Soda

2 teaspoons Sugar

1 teaspoon Salt

1 teaspoon Garlic Powder

¾ cup Buttermilk

⅓ cup Butter; chilled

½ cup Cheddar; shredded

Chicken:

  1. Heat a deep skillet or dutch oven over medium heat. Add the chicken ingredients, minus the cornstarch and water and bring to a boil. 
  2. Reduce to a simmer, and cook until the the internal temperature of the chicken reaches 165°F; about 15 minutes.
  3. Remove the chicken and scoop out any foam on the surface of the broth. Chop the chicken and add back to the skillet. 
  4. In a small bowl, mix the water and cornstarch, then pour into the skillet and whisk until thickened. Reduce heat to low and cover. 

Biscuits:

  1. Preheat oven to 425°F.
  2. In a large bowl, mix the flour, baking soda, sugar, salt and garlic powder. Working fast, cut in the butter using a pastry cutter or fork until the dough resembles crumbs. 
  3. Mix in the cheese and slowly pour in the buttermilk while stirring. Transfer the dough to a well floured surface and, using your hands, work the dough until no longer sticky. 
  4. Flatten the dough with your fingers and fold one half over the other. Flatten out once more and fold one half over the other again. Repeat this 3 more times.
  5. Flour a biscuit cutter and cut out as many biscuits as you can. If the dough isn’t chilled, place them in the fridge until cold.
  6. Place the biscuits over the chicken filling and bake for 30 minutes or until the biscuit is no longer doughy in the center. Remove the dish from the oven and brush melted butter over the biscuits. 
  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
Brown Sugar Bourbon Baked Beans

Kung Pao Beef Lettuce Wraps

My favorite I-don’t-want-to-cook-dinner dinner. I keep a mason jar of this sauce in my fridge just in case and it comes together in a flash. 

Filling:

2 lbs Lean Ground Beef

1 Tablespoon Sesame Oil

¼ teaspoon Ginger; grated

½ cup Carrots; chopped

1 small Onion; chopped

1 clove Garlic; finely minced

1 small Zucchini; chopped

1 can Water Chestnuts; diced

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

—

6-10 Lettuce leaves

¼ cup Toasted Peanuts

2 cups Fried Rice Pasta

2 Tablespoons Green Onion; diced

1 teaspoon Sesame Seeds

1. In a large skillet oven over medium-high heat add a liberal drizzle of sesame oil. Brown the beef and use a slotted spoon to remove it from the pan. Set aside.

2. In a sauce pan over medium-high heat, add the sauce ingredients, minus the cornstarch and cold water, and bring to a boil, then reduce to simmer.

3. Meanwhile, add the onion, carrots and water chestnuts to the skillet. Sauté until the vegetables are tender before adding the ginger and garlic. Mix the beef in and pour the sauce over top; mixing until well coated. In a small bowl, combine the cornstarch and cold water, then pour the slurry over the beef filling. Stir frequently until thickened.

4. Serve with lettuce leaves; topped with sticky rice or crispy rice pasta. Garnish with Sesame seeds, toasted nuts or green onions.

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
Pasta Noodles Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein
Leftover Asian Fried Rice Balls Recipe by Ash's In The Kitchen
Fried Rice Balls
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Spring Rolls

Crispy Citrus Dijon Chicken Thighs 

I wanted to think a little outside of the box today. Our awesome neighbor has a ginormous orange tree and she lets me pick from. I decided to make us all Crispy Citrus Dijon Chicken Thighs with rice and brussels sprouts. 

5 Chicken Thighs

¼ cup Butter

1 Tablespoon Orange Zest

Salt and Pepper to taste

—

Sauce:

2 cups Orange Juice

1 teaspoon Sugar

½ teaspoon Garlic Powder

¼ teaspoon Ground Thyme

1 Tablespoon Bavarian Mustard

1 Tablespoon Dijon Mustard

2 Tablespoons Cornstarch

½ cup Water

Salt and pepper to taste

  1. Preheat oven to 450°F.
  2. In a small bowl, combine the butter, orange zest, salt and pepper. Place the chicken on a baking sheet lined with a rack. Pulling the skin back from the meat, add a dollop of the compound butter and spread in an even layer. 
  3. Place the skin back over the meat and bake, uncovered, for 8 minutes or until the skin is slightly golden. 
  4. Reduce the heat to 325°F and continue to cook until the internal temperature reaches 165°F and the juices run clear; about 20 minutes for boneless or 35 minutes for bone-in.
  5. Meanwhile, heat a saucepan over medium heat and pour in the sauce ingredients, minus the cornstarch and water. Bring to a boil and reduce to simmer. 
  6. In a small bowl, combine the water and cornstarch, then pour the slurry into the saucepan and whisk until thickened. Taste and season accordingly. 
  7. Slice the chicken and serve over rice with a drizzle of the sauce.  
  8. 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
Pasta Noodles Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein
Leftover Asian Fried Rice Balls Recipe by Ash's In The Kitchen
Fried Rice Balls
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Spring Rolls

Ham & Gravy Potatoes Au Gratin

I had a lot of gravy leftover from dinner the other night and I wondered how it would go if I used it instead of the white sauce in potatoes au gratin. It was a hit! Any gravy will work, but this time I used roast chicken gravy.

2 lbs Potatoes; peeled & thinly sliced

¼ cup Butter

1 ½ cups Onion; chopped

2 cloves Garlic; minced

2 cups leftover Gravy 

1 cup Ham; cubed

Salt and Pepper to taste

4 cups Monterey Jack Cheese; divided

  1. Preheat oven to 400°F.
  2. Place the sliced potatoes in a large bowl with water so they don’t turn brown and set aside.
  3. Heat a large skillet over medium heat and add the butter. Once melted, sauté the onions until translucent. Add the Garlic and continue to sauté until fragrant; about 2 minutes. 
  4. Add the leftover gravy along with 1 cup of cheese and whisk until heated through. Taste and season accordingly.
  5. Ladle 1/4 cup of the gravy onto the bottom of a casserole dish. Add a layer of potatoes over the gravy and top with cheese and ham. Repeat the layer until all the gravy is used or the dish is full. 
  6. Top with the remaining cheese and cover with foil, baking for 1 hour or until the potatoes are fork tender. Remove the foil and bake an additional 15 minutes or until the cheese is golden brown and bubbling around the edges.
  7. Let rest for 10 minutes before slicing.
  8. Enjoy!

Looking for a Main Dish? Try one of these recipes!

Thanksgiving Cranberry Turkey Meatloaf
Rowdy Ranch Party Wings
Garlic Ranch Pork Chops
Green Bean and Corn Casserole Smothered Chicken Recipe by Ash's In The Kitchen
Green Bean Casserole Smothered Chicken
Homemade Ground Beef Hamburger Helper Pasta Recipe by Ash's In The Kitchen
Homemade Hamburger Helper Pasta
Cincinatti Style Smothered Chili

Huli Huli Chicken Skewers

It’s such a nice day out, perfect for huli huli chicken skewers! They’re sweet, saucy and tangy. They went really well with some fried rice and Hawaiian Mac salad!

3 cups Pineapple; cubed

3 cups Bell Pepper Chunks

2 cups Onion chunks

1 large Zucchini; sliced ½” thick

1 lb Mushrooms; halved

—

Chicken Marinade:

2 lbs Chicken Breast; cubed

1 cup Soy Sauce

½ cup Brown Sugar; packed

2 cloves Garlic; minced

1 teaspoon Grated Ginger

—

Huli Huli Sauce:

⅓ cup Ketchup

½ cup Soy Sauce

⅓  cup Brown Sugar

⅓ cup Apple Cider Vinegar

½ cup Pineapple Juice

2 Tablespoons Orange Juice

½ teaspoon Orange Zest

½ teaspoon fresh Ginger; grated

3 cloves Garlic; finely minced

1 Tablespoon Cornstarch

1 ½ Tablespoons Water

  1. Add the chicken to a large ziplock bag and pour in the marinade ingredients. Toss to coat before squeezing out the air and marinading at least 1 hour.
  2. Preheat smoker or grill to medium-high heat. 
  3. Mix the Huli Huli sauce ingredients, minus the cornstarch and water, in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low and stir in the slurry. Whisk until thickened, cover and keep warm.
  4. Skewer the meat and vegetables, then grill for 10 minutes or until the vegetables are tender and the internal temperature of the chicken reaches 165°F.
  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
Pasta Noodles Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein
Leftover Asian Fried Rice Balls Recipe by Ash's In The Kitchen
Fried Rice Balls
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Spring Rolls

Rosemary Garlic Roast Chicken

We’ve finally started protein in class and I’m so excited! This was hands down the juiciest chicken with the most amazing crispy skin. It’s so herbaceous with just the right amount to garlic. 

Chicken: 

3-3 ½ lb whole Chicken

4 oz (1 stick) Butter; room temp

2 cloves Garlic; finely minced

2 Tablespoons Rosemary; chopped

2 Tablespoons Green Onion; chopped

Salt and Pepper to taste

1 cup Carrot; peeled & rough chopped

2 cups Onion; large dice

1 cup Celery; rough chopped

Salt to taste

—

Gravy:

¼ cup Pan Drippings

¼ cup All-Purpose Flour

5 cups Chicken Broth

Salt and Pepper to taste

  1. Preheat oven to 450°F. 
  2. In a small bowl, combine the butter, garlic, herbs, salt and pepper. Remove the gizzards and neck from the bird and pat dry, inside and out.
  3. Using your fingers, separate the skin from the meat and add half of the compound butter under the skin. Pat down into an even layer and truss the chicken. Slather the remaining butter over the skin and season with salt and pepper inside and outside of the bird. 
  4. Add the carrots, onion and celery to the bottom of a baking sheet and place a rack over top. Settle the chicken on the rack and bake, uncovered for 15 minutes or until the skin starts to turn golden brown.
  5. Reduce the temperature to 325°F and continue to bake for 45 minutes or until the internal temperature of the chicken reaches 165°F. Be sure to check it after 20 minutes to make sure it’s browning evenly. Turn it if one side is getting darker than the other. 
  6. Remove the chicken and tent with foil for 15 minutes. 
  7. Meanwhile, pour the pan drippings into a saucepan over medium heat. Add the flour and whisk until golden brown before pouring in the broth. Continue to whisk until all the lumps are gone and the gravy has thickened, then taste and season accordingly. 
  8. Carve the chicken and serve with the gravy.
  9. 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
Brown Sugar Bourbon Baked Beans

Irish Colcannon

This is a St. Patrick’s Day staple! It’s hearty, quick and so easy! You can substitute collard greens or any other green leafy vegetable you like. I prefer cabbage and leeks because of their toothy texture once sautéed.

2 lbs Russet Potatoes; peeled and cubed

½ cup Onion; sliced

2 cloves Garlic; Sliced

2 cups Cabbage; shredded

2 cups Leek; chopped

¼ cup Irish Butter; divided

¼ cup Heavy Cream

4 oz. Cream Cheese

Salt and Pepper to taste

  1. Heat a large pot with lightly salted water to a boil. Add the potatoes and onions, then cook until fork tender; about 10 minutes.
  2. Pour the potatoes into a colander and drain until they stop steaming.
  3. Meanwhile, add half of the butter to the pot and sauté the cabbage and leeks until tender. Add the garlic and continue to sauté until fragrant; about 2 minutes. Add the potatoes back into the pot and mash or use a potato ricer to mash the potatoes.
  4. Add the remaining butter, cream, cream cheese and seasonings. Fold everything together and taste, seasoning accordingly.
  5. Enjoy!

Looking for a Main Dish? Try one of these recipes!

Thanksgiving Cranberry Turkey Meatloaf
Rowdy Ranch Party Wings
Garlic Ranch Pork Chops
Green Bean and Corn Casserole Smothered Chicken Recipe by Ash's In The Kitchen
Green Bean Casserole Smothered Chicken
Homemade Ground Beef Hamburger Helper Pasta Recipe by Ash's In The Kitchen
Homemade Hamburger Helper Pasta
Cincinatti Style Smothered Chili

Jalapeno Cheddar Burgers

Andrew and I went to a German butcher last weekend and they had jalapeño cheddar burger patties that really intrigued us. They were $6.50 a burger, so I wanted to see if I could recreate them just a little cheaper. I made some everything bagel seasoning buns to go with them. They were really delicious!

1 ½ lbs Ground Beef

1 large Egg

2 Tablespoons Italian Breadcrumbs

¼ cup Onion; minced

¼ cup Bell Pepper; minced

1 Jalapeno; cored and minced

1 clove Garlic; finely minced

½ cup Cheddar Cheese; chopped

1½ teaspoon Montreal Steak Seasoning

½ teaspoon Smoked Paprika

4 Hamburger Buns

1 large Tomato; sliced

1 small Onion; thinly sliced

5 Lettuce Leaves

BBQ Sauce or condiment of choice

  1. Mix the burger ingredients in a large bowl until well combined. Form into 4 equal sized patties and set aside.
  2. Preheat a grill over Medium-High heat and grease the rack with oil or butter. Add the patties and grill until it reaches your desired doneness. Spread an even layer or butter over the buns and place on the grill, lightly toasting until golden brown.
  3. Place a patty on the bottom half of one of the buns and add your condiments, lettuce, tomato slices and onions over top. 
  4. Enjoy!

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

Brown Sugar Bourbon BBQ Baked Beans Recipe by Ash's In The Kitchen
Brown Sugar Bourbon Baked Beans
Creamy Macaroni and Cheese Recipe by Ash's In The Kitchen
Creamy Macaroni & Cheese
Hawaiian Mac Salad
Cauliflower Broccoli Cheddar Bake
Cheese Cheddar Side Dish Loaded Mashed Potato Bacon Bake Recipe by Ash's In The Kitchen
Loaded Mashed Potato Bake
Honey Sweet Heat Cornbread Recipe by Ash's In The Kitchen
Honey Sweet Heat Cornbread

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

Kung Pao Meatball Stuffed Zucchini

A fun little twist on my normal Kung Pao Meatballs. Kung Pao Meatball Stuffed Zucchini! It’s a great way of getting your veggies and fiber in. If you don’t like heat, you can omit the Thai chiles or substitute them with sweet bell pepper for a little pop of color and crunch.

Meatballs:

1 ½ lbs Ground Beef

½ cup Onion; minced

2 cloves Garlic; minced

1 large Egg

¼ cup Panko

¼ teaspoon Garam Masala

½ teaspoon Ginger Paste

¼ teaspoon Red Pepper Flakes

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

—

3 medium Zucchini; halved

1 cup Rice; cooked (or sautéed vegetables)

Peanuts; chopped

Green Onion; chopped

Thai Chilis; sliced *optional*

1. Preheat oven to 375°F.

2. Using a melon baller, scoop out the middle of the halved zucchini and drizzle lightly with olive oil. Season with salt and pepper, then fill the cavity half full with the cooked rice. Set aside.

3. In a large bowl, combine the meatball ingredients and mix until just combined. Form into 20 golfball sized meatballs. 

4. Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Once hot, add the meatballs and sear on all sides. Using tongs, set the meatballs aside on a plate.

5. Reduce the heat to medium-low and in a small bowl whisk together the soy sauce and cornstarch. Add all of the sauce ingredients, including the cornstarch slurry, and whisk until thickened. 

6. Place the meatballs back in the skillet with the sauce and toss to coat. Place 4 of the meatballs (or as many will fit) over the rice and drizzle the sauce over top. Place in a baking dish and cover with foil. 

7. Bake for 35 minutes or until the zucchini is tender. Garnish with the peanuts, green onion and chiles.

8. 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
Pasta Noodles Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein
Leftover Asian Fried Rice Balls Recipe by Ash's In The Kitchen
Fried Rice Balls
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Fresh Vietnamese Spring Rolls