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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Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

This has been my go-to side dish for weeks now, and they will definitely be making an appearance in our Easter spread. It’s quick, it’s easy, and it’s oh-so-buttery with the lightest honey glaze.

It truly is the most perfect side dish to any meal – to any dinner or any holiday gathering. And it’s not heavy at all. Nope, it’s simply perfection.

You can keep the carrots whole or slice them to your liking. You can also add other fresh herbs, like dill or rosemary. You simply can’t go wrong here. You just can’t.

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Glazed Carrots

Honey glazed carrots roasted to perfection, tossed in butter + fresh herbs. The easiest (and tastiest) side dish to any meal!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Ingredients

• 2 pounds medium carrots scrubbed
• 1 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons honey
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 ½ tablespoons unsalted butter cubed

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place carrots in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 20-25 minutes, or until almost fork tender.
• Stir in honey and thyme. Place into oven and bake until tender, an additional 5 minutes.
• Remove from oven. Stir in parsley and butter until melted, about 1-2 minutes; season with salt and pepper, to taste.
• Serve warm.

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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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Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!

I do love a classic Thanksgiving stuffing, but my heart will always remain with this cornbread dressing forever and ever.

I mean, nothing beats a crumbly, made-from-scratch buttermilk cornbread, right? You take that, toast them into cornbread cubes and mix with crumbled sausage, pecans, and all the fresh herbs for the most epic dressing/stuffing situation.

It really is hard to beat that. Especially when serving with a piping hot gravy soaked piece of turkey and a slice of pumpkin pie for dessert.

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Cornbread Stuffing

Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 40 minutes

Servings 8 servings

Ingredients

• 1 Buttermilk Cornbread cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound mild ground pork sausage
• 6 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 onion diced
• 3 celery ribs diced
• 1 cup chopped pecan halves toasted
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh sage leaves
• 1 tablespoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper to taste
• 3 cups chicken stock
• 2 large eggs lightly beaten

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
• Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
• Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
• Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
• Serve immediately.

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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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Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

You can find me by this warm cast iron skillet filled with the best dinner rolls of your entire life.

The type of dinner rolls where you hoard the entire skillet, slather on more butter, and eat all 10 in one sitting while still piping hot.

And then have no shame about it.

Easy Skillet Dinner Rolls

Yield: 10 servings

prep time: 3 hours

cook time: 25 minutes

total time: 3 hours 25 minutes

Nothing beats warm, super soft, fluffy, melt-in-your-mouth homemade dinner rolls. No more store-bought rolls!

4.36 stars (11 ratings)

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bread

Easy Skillet Dinner Rolls

3 hours25 minutes

Chungah Rhee

Ingredients:

• 3/4 cup whole milk (105-110 degrees F)
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons sugar, divided
• 1/3 cup unsalted butter, at room temperature
• 2 tablespoons chopped fresh rosemary, divided
• 1/2 teaspoon kosher salt
• 1 large egg, at room temperature
• 2 3/4 cups all-purpose flour, divided
• 1 tablespoon unsalted butter, melted

Directions:

1. Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until foamy, about 5 minutes.
2. In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1 tablespoon rosemary, salt and remaining 1 tablespoon sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg until well combined. Beat in yeast mixture and 1 1/2 cups flour until a smooth batter forms.
3. Using the dough hook, gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 to 45 minutes.
5. Gently deflate dough by punching down. Roll into a 10-inch rope; cut into 10 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
6. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray. Place dough balls into the prepared skillet; brush tops with melted butter and sprinkle with remaining 1 tablespoon rosemary. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
7. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 20-24 minutes.
8. Serve warm.

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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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