Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.

With the easiest marinade ever – olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and s+p – this comes together very, very quickly. So go ahead and marinate those beautiful little lamb chops for 2-6 hours before pan searing them to golden brown perfection, giving you that perfect crusty exterior.

Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this fool-proof recipe, promise.

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Garlic Rosemary Lamb Chops

Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

Prep Time 2 hours 20 minutes

Cook Time 15 minutes

Total Time 2 hours 35 minutes

Servings 4 servings

Ingredients

• ½ cup extra-virgin olive oil
• 3 cloves garlic minced
• 1 shallot diced
• 1 ½ tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 ½ pounds Frenched rack of lamb excess fat trimmed and cut into chops
• 1 tablespoon canola oil

Instructions

• In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
• Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
• Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
• Serve immediately with reserved 1/4 cup olive oil mixture.

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The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose from? Well, imagine a world of crispy edged brownies to go around for everyone…a heavenly world, really.

Well, this right here is the scalloped potatoes version of just that. Where EVERYONE gets a crispy edge piece without sacrificing any of the creamy goodness we truly love and crave in scalloped potatoes.

With thinly sliced Yukon gold potatoes (a mandolin will work wonders to achieve this), three types of my favorite cheeses, and a garlicky heavy cream mixture with thyme goodness to soak up those super thin potato slices, this is the only side dish you will ever need.

And you won’t have to fight anyone for a corner piece. All crust, all goodness here for all.

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Sheet Pan Scalloped Potatoes

The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Ingredients

• 1 cup shredded Gruyere cheese
• 1 cup shredded extra sharp white cheddar cheese
• ⅓ cup freshly grated Pecorino cheese
• 2 cups heavy cream
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste
• 3 pounds Yukon gold potatoes scrubbed and and cut into 1/8-inch thick slices
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
• In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
• Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
• Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
• Serve immediately, garnished with chives, if desired.

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The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Say hello to the easiest ham recipe for your holiday spread. And I truly mean, the easiest.

Not to mention, the sweet/savory/tangy brown sugar glaze that will knock your socks off. A glaze made of brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon and cloves. All the good stuff here.

I opted for a non-spiral ham this time around, cutting some shallow scores in a diamond pattern to render the fat underneath and let that lovely glaze seep through those cracks, soaking up all that flavor. But a spiral ham will also work just fine here.

If you have any leftovers, there are plenty of ways to repurpose them. Sandwiches are always my go-to.

The most perfect ways to use up some leftover ham

• Ham and Swiss Sliders
• Ham and Cheese Scones
• Leftover Hambone Soup
• Baked Ham and Cheese Croissants
• Ham and Cheese Drop Biscuits

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Easy Brown Sugar Ham

The most incredible brown sugar glaze there ever was. Perfectly sweet, tangy and savory! An absolute holiday classic.

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Total Time 2 hours 55 minutes

Servings 12 servings

Ingredients

• 1 (8-lb) bone-in, fully cooked, smoked ham at room temperature
• 1 cup brown sugar
• ½ cup pineapple juice
• ¼ cup honey
• 1 tablespoon whole grain mustard
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Freshly ground black pepper to taste

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with foil.
• Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
• In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
• Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
• Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
• Serve immediately.

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The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

A holiday sheet pan dinner? Yes, please.

I’m all for holiday goodness shortcut meals where I can have my cake and eat it too. In this case, chicken and stuffing all baked on one sheet pan goodness when I need my holiday fix.

This is also one of my favorite stuffing recipes, using a combination of sourdough and multigrain bread cubes. But if multigrain (or sourdough) is not to your liking, you can absolutely use your favorite kind of bread loaf here.

If you also want some extra meat to your stuffing, you can throw in some crumbled Italian sausage, or keep it meatless since you have some crispy, juicy chicken thighs coming your way.

Serve with your favorite cranberry sauce (in this case, I highly recommend the easiest homemade cranberry orange sauce or an even easier IP cranberry sauce) for a complete meal.

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Sheet Pan Chicken and Stuffing

The best no-fuss SHEET PAN DINNER! Crisp, juicy chicken thighs baked alongside my favorite stuffing recipe.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 day 10 minutes

Servings 4 servings

Ingredients

• 4 cups sourdough bread cubes
• 4 cups multigrain bread cubes
• 1 teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper to taste
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons canola oil
• 6 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 sweet onion diced
• 2 carrots diced
• 2 celery ribs diced
• ¼ cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh thyme leaves
• 2 cups chicken stock

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
• In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
• Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
• Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
• Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
• Serve immediately with cranberry orange sauce, if desired.

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Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

Mashed potatoes are such an essential staple during the holidays. And it’s very important that we make them perfectly (without too much effort).

That’s where I have you covered.

The secret here is using a potato ricer. It helps create lump-free, super smooth and fluffy potatoes every single time without releasing too much starch.

From there, all you need is some good-quality butter, sour cream and half and half (all at room temp). And don’t forget to season liberally with salt and pepper!

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How to Make Perfect Mashed Potatoes

Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 servings

Ingredients

• 4 pounds russet potatoes peeled and cut into 1-inch cubes
• 4 cloves garlic
• ½ cup unsalted butter cubed and at room temperature
• 1 cup sour cream at room temperature
• 1 cup half and half at room temperature
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives

Instructions

• Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.
• Stir with a wooden spoon until potatoes are dried out, about 1 minute.
• Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.
• Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.

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Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.

It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.

It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.

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Overnight Pumpkin French Toast Casserole

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep Time 2 hours 15 minutes

Cook Time 1 hour

Total Time 3 hours 15 minutes

Servings 8 servings

Ingredients

• 1 (16-ounce) loaf brioche bread cubed
• 1 (8-ounce) package cream cheese cubed
• 10 large eggs beaten
• 1 ½ cups whole milk
• 1 cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Kosher salt
• ½ cup chopped pecans

for the buttermilk glaze

• 2 cups confectioners’ sugar
• 3 tablespoons buttermilk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• Kosher salt

Instructions

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

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The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

This is my favorite kind of comfort food. And it is truly the only way to use up any leftover holiday turkey in my opinion.

It combines two of the best things: a creamy, oh-so-cozy, hearty pot pie filling and the flakiest homemade biscuits. I use my flaky mile high biscuits here but if you’re in a pinch, store-bought biscuits are absolutely fine.

And the best part? Everything can be made ahead of time. When ready to serve, top with biscuits and bake until warmed through.

If you want to switch it up, you can easily swap these biscuits for these black pepper cheddar bacon biscuits or maple bacon cheddar biscuits!

Biscuit Pot Pie

Yield: 6 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

The ultimate comfort food! Topped with the flakiest, mile-high biscuits ever (made ahead of time). So cozy + so darn good!

4.80 stars (5 ratings)

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Biscuit Pot Pie

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 1/4 cup unsalted butter
• 1 sweet onion, diced
• 2 carrots, peeled and sliced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 1/4 cup all-purpose flour
• 1/4 cup dry white wine*
• 2 1/2 cups chicken stock
• 1 cup half and half
• 3 cups shredded rotisserie chicken (or turkey)
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste
• Flaky Mile High Biscuits

Directions:

1. Preheat oven to 350 degrees F.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
5. Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
6. Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
7. Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
8. Serve immediately.

Notes:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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The easiest ham dinner ever (sides included!). And everything is baked on 2 sheet pans in 45 min, start to finish!

Do you need a scaled down holiday dinner spread? Well, I have got you completely covered!

With two sheet pans and 45 min from start to finish, you’ll have all the holiday fixins you need. Glazed ham steaks, garlicky green beans, and mini sweet potatoes stuffed with candied pecans and toasted mini marshmallows.

An added bonus is serving these with my favorite biscuits ever (I always keep them handy in the freezer). Throw these bad boys onto the green bean sheet pan the last few minutes of cooking time for a complete (and wonderful) holiday meal.

Sheet Pan Holiday Dinner

Yield: 4 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

The easiest ham dinner ever (sides included!). And everything is baked on 2 sheet pans in 45 min, start to finish!

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entree

Sheet Pan Holiday Dinner

20 minutes25 minutes

Chungah Rhee

Ingredients:

For the ham

• 2 tablespoons apricot preserves
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon finely chopped fresh rosemary
• Kosher salt and freshly ground pepper, to taste
• 3 (8-ounce) ham steaks

For the sweet potatoes

• 6 small to medium sweet potatoes
• 3 tablespoons unsalted butter, cubed
• 1 1/2 cups mini marshmallows
• 1/2 cup candied pecans, chopped

For the green beans

• 1 pound green beans, trimmed
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

For the biscuits (optional)

• Flaky Mile High Biscuits

Directions:

1. Preheat oven to 400 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
2. FOR THE HAM: In a small bowl, whisk together apricot preserves, Dijon, vinegar and rosemary; season with salt and pepper, to taste.
3. Place ham steaks onto one side of the prepared baking sheet, slightly overlapping. Brush evenly with apricot preserves mixture.
4. FOR THE SWEET POTATOES: Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender. Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
5. Place sweet potatoes onto the opposite side of the ham steaks in a single layer.
6. FOR THE GREEN BEANS: Place green beans in a single layer onto the second prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine.
7. Place into oven and bake until the marshmallows just start to brown and the green beans are tender, about 20-25 minutes. Add biscuits during the last 3-5 minutes of cooking time, if desired.
8. Serve immediately.

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Warm, soft, pillowy bread bites smothered in garlicky, buttery heavenly goodness. An absolute crowd-pleaser!

This Christmas, you’ll find me by the tree eating ALL the pull apart bread.

Every single one of them. Every single pillowy bite covered in all that garlicky buttery goodness sprinkled with even more perfection: Parmesan.

And since this comes together in a pinch using pizza dough, I’ll be making this all year long.

Christmas bread wreaths totally work in January, right?

Pull Apart Garlic Bread Wreath

Yield: 8 servings

prep time: 1 hour

cook time: 30 minutes

total time: 1 hour 30 minutes

Warm, soft, pillowy bread bites smothered in garlicky, buttery heavenly goodness. An absolute crowd-pleaser!

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christmas

Pull Apart Garlic Bread Wreath

1 hour30 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds pizza dough, homemade or store-bought
• 1/4 cup unsalted butter, melted
• 1 1/2 tablespoons chopped fresh parsley leaves
• 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 2 tablespoons freshly grated Parmesan
• 1 cup marinara sauce

Directions:

1. Let dough stand at room temperature for 30 minutes up to 1 hour.
2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
3. Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
4. Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping into a ball.
5. In a small bowl, combine butter, parsley, garlic and salt.
6. Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
7. Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove ramekin and discard water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
8. Serve immediately.

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Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

If you are keeping Thanksgiving small or you’re simply just not in the mood to cook an entire Thanksgiving turkey, this recipe is here to save. your. day. Or T-day I should say.

It’s quick, it’s simple, and it’s legit just amazing.

The turkey meat comes out so incredibly tender and juicy, yielding the crispiest skin with that herb butter slathered both underneath and on top of the skin.

It’s perfection.

Roasted Turkey Breast

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour 30 minutes

total time: 1 hour 50 minutes

Yields the most tender, juicy meat with the crispiest skin! 15-20 min prep time. That’s it! So simple yet SO GOOD.

5.00 stars (1 ratings)

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christmas

Roasted Turkey Breast

20 minutes1 hour 30 minutes

Chungah Rhee

Ingredients:

• 1 (5-pound) bone-in, skin-on turkey breast
• 1 lemon, sliced
• 6 tablespoons unsalted butter, at room temperature
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 1 1/2 teaspoons chopped fresh sage leaves
• 1 1/2 teaspoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Let turkey stand at room temperature for 30 minutes.
2. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
3. In a small bowl, combine butter, garlic, thyme, sage and rosemary.
4. Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
5. Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
6. Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
7. Let stand 20 minutes before carving; serve warm with gravy, if desired.

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