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 minutes

Cook Time 15 minutes minutes

Total Time 30 minutes 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).

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The Best Ever Cheeseburger

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• ½ cup mayonnaise
• ¼ 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
• Romaine or shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

Instructions

• BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.
• 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.
• Heat canola oil in a large cast iron 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.
• 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.

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Weeknight Lemon Chicken Breasts

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 4 small boneless skinless chicken breasts about 1 1/2 pounds
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons canola oil
• 2 tablespoons unsalted butter divided
• 3 cloves garlic minced
• ½ medium shallot diced
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice

Instructions

• Season chicken with salt and pepper, to taste.
• Heat canola oil in a large cast iron 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.
• 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.
• Whisk in flour until lightly browned, about 1 minute.
• 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.
• Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
• 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.

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Boiled Corn on the Cob

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 3 cloves garlic halved
• Kosher salt and freshly ground black pepper to taste
• 2 cups whole milk
• ½ cup unsalted butter cubed
• ¼ cup brown sugar
• 6 ears corn husks removed and halved
• 3 tablespoons chopped fresh chives

Instructions

• 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.
• 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.
• 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.

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Thai Coconut Curry Ramen

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 2 (3.5-ounce) packages instant ramen noodles flavor packets discarded
• 1 ½ 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
• ½ cup fresh cilantro leaves
• 2 green onions thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

• In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
• 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.
• Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
• Heat sesame oil in a large cast iron 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.
• 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.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

WHAT IS HALF AND HALF?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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Skillet Sun Dried Tomato Chicken Thighs

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 5 ½ 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
• ½ cup half and half
• ½ cup sun dried tomatoes halves
• 2 cups baby spinach
• 3 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
• Heat canola oil and butter in a medium skillet over medium heat.
• 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.
• Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
• Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
• 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.
• Serve immediately.

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Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Garlicky cream sauce. Sneaked-in greens. Soft, juicy, tender salmon fillets. What’s NOT to love, right?

The salmon comes out perfectly seared and golden brown (highly recommend using a nonstick skillet here!), complemented by the cream sauce of your dreams.

Not a fan of spinach? Kale would be a great substitute. Don’t want to use wine? Additional chicken stock can be used instead. Although if you end up using the wine, you can serve the leftover wine with dinner!

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Salmon with Garlic Cream Sauce

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 4 (6-ounce) salmon fillets
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons unsalted butter
• 2 cloves garlic minced
• 1 medium shallot diced
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine*
• ¾ cup chicken stock
• ¾ cup half and half*
• 3 cups baby spinach
• 2 tablespoons chopped fresh dill
• 1 lemon cut in wedges

Instructions

• Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a large cast iron skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.
• Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
• Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.
• Serve immediately with lemon wedges.

Notes

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

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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The easiest, fastest way to make shrimp tacos! So fresh and flavor-packed, made in less than 30 minutes. Win-win!

SHEET PAN TACOS FOR THE WIN, friends.

With minimal prep and less dishes to clean, dinner is made in a flash. And no need to worry, taste is not compromised at all with ease and quickness here. The shrimp is roasted to juicy perfection with all the right spices before stuffing into tacos with your desired toppings.

Not a cilantro fan? Totally fine. You can omit as needed. Not an avocado fan? Substitute with other fun toppings instead like pico de gallo, sour cream, shredded Mexican blend cheese or even pickled jalapenos.

Just be sure to serve with some cold beers and a side of hot sauce to complete your Taco Tuesdays (or Wednesdays, Thursdays and Fridays).

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Sheet Pan Shrimp Tacos

The easiest, fastest way to make shrimp tacos! So fresh and flavor-packed, made in less than 30 minutes. Win-win!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 2 tablespoons unsalted butter melted
• 3 cloves garlic minced
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 2 pounds medium shrimp peeled and deveined
• 3 tablespoons chopped fresh cilantro leaves

For serving

• Tortillas flour or corn
• Shredded cabbage
• Sliced avocado
• Sliced jalapeños
• Crumbled queso fresca
• Hot sauce

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, whisk together butter, garlic, lime juice, chili powder, paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Place shrimp in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
• Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes. Stir in cilantro.
• Serve immediately in tortillas with desired toppings.

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So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

Valentine’s Day is right around the corner. And whether you need a super easy (yet incredibly fancy) dish to whip up for that special someone or you just need breakfast for dinner, THIS. IS. IT.

I mean, the title says it all. BEST EVER. Yes, this is truly the best ever steak and eggs.

I used a skirt steak here since it is quite thin and very forgiving.

It doesn’t require too much of a cook time and you won’t really need a meat thermometer either.

And while that steak is resting, go ahead and fry your eggs in that same cast iron skillet. If fried eggs are not your jam, these scrambled eggs are also perfect here. Just be sure to drizzle that fresh herb sauce everywhere.

Serve with coffee. Serve with toast. Serve with wine. Serve with all of the above.

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Best Ever Steak and Eggs

So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• ½ cup chopped fresh parsley leaves
• ½ cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 small shallot diced
• 2 cloves garlic minced
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds skirt steak
• 1 tablespoon canola oil
• 6 fried eggs

Instructions

• In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
• Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
• Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
• Thinly slice steak against the grain and serve with parsley mixture and eggs.

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Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

A fancy night in. NYE. Monday night. Thursday lunch. COVID-date-night…

Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.

It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.

Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.

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Brown Butter Scallops

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 ¼ pounds scallops about 24
• Kosher salt and freshly ground black pepper to taste
• 6 tablespoons unsalted butter divided
• 1 clove garlic minced
• 4 sprigs fresh thyme
• 1 lemon cut into wedges

Instructions

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Return scallops to the skillet; spoon butter over scallops for 1 minute.
• Serve immediately with lemon wedges.

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