With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.

And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.

It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!

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One Pot Sausage Pasta

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage casing removed
• 1 cup diced sweet onion
• 2 cups marinara sauce
• 2 cups chicken stock
• 8 ounces fusilli pasta
• 1 yellow bell pepper chopped
• 4 cups torn kale
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan
• ¼ cup torn basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
• Serve immediately, garnished with basil, if desired.

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How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

Homemade cheeseburgers. An absolute summertime staple.

And it doesn’t require anything fancy. Just some good ole’ 80/20 ground chuck, salt and pepper (seasoning is absolute key here) and the most epic burger sauce to take your burger to the next level.

Serve with desired toppings (all the bread and butter pickles for me) on toasted brioche hamburger buns. And don’t forget to snag some good quality American cheese (or your favorite kind of cheese if American cheddar isn’t your thing).

The Best Ever Cheeseburger

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

5.00 stars (1 ratings)

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entree

The Best Ever Cheeseburger

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 2 pounds ground beef, 80/20
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 6 slices American cheese

For serving

• Brioche hamburger buns, homemade or store-bought
• Shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

Directions:

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.
2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
3. Heat canola oil in a large skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

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So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

It’s all in the name. Weeknight chicken goodness.  Yup, we can absolutely whip this out on those super busy weeknights when dinner just feels utterly impossible.

So thaw those chicken breasts and let’s get to it! It comes together fast – lightening fast.

The only time consuming part is letting those chicken breasts cook through completely. From there, you can melt some butter in those pan drippings alongside some garlic, fresh rosemary and lemon juice for all that saucy saucy goodness.

Serve with a light salad and crusty bread for a complete meal.

Weeknight Lemon Chicken Breasts

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

0.00 stars (0 ratings)

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Weeknight Lemon Chicken Breasts

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 small boneless, skinless chicken breasts, about 1 1/2 pounds
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons canola oil
• 2 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 medium shallot, diced
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice

Directions:

1. Season chicken with salt and pepper, to taste.
2. Heat canola oil in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
3. Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
6. Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.

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Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?

No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.

But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.

No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.

Boiled Corn on the Cob

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

5.00 stars (1 ratings)

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entree

Boiled Corn on the Cob

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 cloves garlic, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 6 ears corn, unhusked and halved
• 3 tablespoons chopped fresh chives

Directions:

1. Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
2. Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
3. Serve immediately, garnished with chives, if desired.

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The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.

The broth is simply perfection alongside the crumbled pork topping and soft boiled eggs, easily made right in your IP as you simmer your heavenly ramen broth.

And this ramen comes together fast, making it the perfect weeknight meal for the entire family.

Thai Coconut Curry Ramen

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

5.00 stars (11 ratings)

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asian inspired

Thai Coconut Curry Ramen

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1 1/2 tablespoons canola oil
• 2 medium shallots, diced
• 3 tablespoons red curry paste
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 (13.5-ounce) can coconut milk
• 4 cups chicken stock

For the pork

• 2 teaspoons toasted sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 fresno chili, seeded and minced
• 2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper, to taste

For serving

• 4 soft boiled eggs, peeled and halved
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Directions:

1. In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
3. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
4. Heat sesame oil in a large skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
5. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

 

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Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

So much yes here. Juicy, tender, perfectly cooked chicken thighs. The creamiest, sauciest, garlicky sun dried tomato cream sauce. Sneaked-in greens (always a plus). And freshly grated Parmesan?

YES YES YES.

When I’m feeling super fancy, I’ll serve this with my favorite IP mushroom risotto and all the crusty bread. Oh and extra Parmesan for serving. Because you can never ever have enough.

Skillet Sun Dried Tomato Chicken Thighs

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

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Skillet Sun Dried Tomato Chicken Thighs

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 1/2 tablespoons all purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, diced
• 1 cup chicken stock
• 1/2 cup half and half
• 1/2 cup sun dried tomatoes halves
• 2 cups baby spinach
• 3 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.

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