Howto & Style

Hi Friends, blueberries are so good at the moment I wanted to remind you to make a batch of these DELICIOUS muffins because trust me when I say, they are sensational and simply the best blueberry muffins ever ever ever!! Recipe Below! RECIPE: https://www.laurainthekitchen.com/recipes/the-best-blueberry-muffins/

The garden is overflowing with banana peppers and jalapeños and I’ve already made 8 jars of each of pickled peppers (I share with friends don’t you worry!) and they really are THEEEE BEST!!!!!! The brine is the same for both but obviously the jalapeños are spicier and have more of a ”crisp” to them than the banana peppers and we just love them so much!! The difference is, since the jalapeños are a big harder and tougher, they sit in the hot brine for 10 minutes and the banana peppers only 7. Recipe and method linked below! PER BATCH: 15-18 peppers (depending on the size) 4 cloves of garlic, thinly sliced 1 cup of distilled white vinegar 1 cup of water 3 tbsp of sugar 1 tbsp of salt (I use coarse kosher salt, if using fine salt use 2tsp) Add the water, vinegar, sugar and salt to a saucepan, bring to a boil, once sugar has dissolved, add the sliced peppers and garlic, allow to sit in the hot brine for 10 minutes (7 for banana peppers) then using a slotted spoon remove them to a jar, allow the brine to cool to room temp and once everything has cooled, fill the jar with the peppers with the cooled brine to cover the peppers then put the lid on and refrigerate. They are ready to eat in just a couple days and you can literally eat them with anything! In this video I did the jalapeños first then brought the liquid back up to a boil for the banana peppers and repeated the same step so I didn’t have to make 2 separate batches of brine. They turn out perfect every time! These are meant to be stored in the refrigerator they are NOT shelf stable so keep that in mind!

Hi besties! Just you wait until you take a bite of this incredible bread pudding, you will be obsessed!! IT really is so sensational and I just know you will love it! RECIPE: For the Peaches: 1 Tbsp of Unsalted Butter 6 Large Yellow Peaches, ripe but not mushy, peeled and cut into chunks (see notes below on an easy way to do this) 1/2 cup of Brown Sugar 1/2 tsp of Cinnamon (or 1 full tsp if you want a stronger flavor) Juice of 1/2 Lemon For the Bread Pudding: 1 Loaf (about 16 to 20 oz) of CHalla Bread, cut into cubes 2 cups of Whole Milk 1 cup of Heavy Cream 6 Eggs 1/2 cup of Granulated Sugar 2 tsp of Vanilla Extract Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:08 - Cook the Peaches 02:00 - Make the Custard 03:01 - Cut the Bread 03:17 - Assemble 05:21 - Bake 06:46 - Dig In! Fan Mail: Laura Vitale PO Box 300 Minotola NJ 08341

The #1 question I’m asked is why I stopped uploading to YouTube. The fact is, I didn’t. I upload more often than ever, but so many of you aren’t seeing my videos. If you want to keep me in your feed, perhaps leave a comment, or a like, or make sure you have the bell turned on. I love you all, and I hope to continue to see you all in my comments.

A fantastic summer recipe you will absolutely love and put on rotation. It's simple and easy but the flavors are sensational and all together they balance each other so well. I hope you enjoy this one! For the Chicken: 2lb of Boneless, Skinless, Chicken Thighs Olive Oil Squeeze of a Lemon 2 Tbsp of Garlic and Herb Seasoning Salt (if your seasoning is salt free) 1 Tbsp of Smoked Paprika For the Hot Honey: 5 Tbsp of Honey 3 Tbsp of Hot Sauce, I use Franks, use less if using something like tabasco Little Squeeze of Lemon For the Corn Salad: 4 Ears of Corn Handful of Cherry tomatoes, quartered 1/4 cup of Chopped Cilantro Juice of 1/2 Lime Drizzle of Extra Virgin Olive Oil

Hi Friends, I know this recipe is a familiar one but you know I love sharing what we really eat and what I really cook on a regular basis and summer simply wouldn't be complete if this wasn't on the table on a weekly basis, it's truly THAT good and something I've been eating virtually my entire life. It's hard to give you exact measurements for this but I'm giving you an idea below and as always, remember to make it your own, taste and stir until you're satisfied with your end product. xoxo RECIPE: 1 cup of Arborio Rice, measured raw and not rinsed 1-14oz can of Corn Kernels, drained 2-5oz cans of Tuna Packed in Olive Oil Handful of Cherry Tomatoes, quartered 1 to 2 Carrots, depending on size, peeled and diced Handful of Green Beans, cut into small pieces Parsley Plenty of Salt 2 Hard Boiled Eggs, chopped A Good Amount of Extra Virgin Olive Oil, about 1/2 cup Splash of Red Wine Vinegar

Hi my friends, I just had to reshare this recipe with you to remind you how incredible something so simple can be when using in season, fresh ingredients. I picked tomatoes from my garden and had us a great lunch in under 20 minutes. The recipe amounts are estimates, this is real home cooking, little bit of this, little bit of that kind of thing and that's always my favorite recipes to share because it allows you to really play around and personalize a dish to your exact liking. Hope you make it and enjoy it as much as we do! RECIPE: 8oz of Medium Cut Pasta of choice Couple Cups of Cheery Tomatoes, halved 3 Tbsp of Extra Virgin Olive Oil 2 Cloves of Garlic, smashed Fresh Basil Salt to taste Plenty of Parm

Hi Friends, sharing this sensational limoncello ricotta cake i just know you will absolutely LOVE! it's simple, easy and all around just so delicious, a recipe you will pass down for generations. RECIPE: 3 Eggs 1 Cup of Granulated Sugar Zest of 1 Lemon 3/4 cup of Neutral Oil such as vegetable oil or light olive oil 1 2/3 cup of ALL Purpose Flour 2 tsp of Baking Powder 1/4 tsp of Salt Splash of Vanilla 1/4 cup of Limoncello 1 1/2 cups of Whole Milk Ricotta Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:54 - Add Dry Ingredients 01:48 - Make the Batter 03:15 - Add to Baking Pan 03:53 - Bake 04:36 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

You guys asked for this and I delivered! Once you make the dough, let it rest for half an hour and I like to do 2 sets of stretch and fold 30 minutes apart, then once you’re done your second session you let it rest about 20 minutes then form it into a “loaf” (you can also do it round) and place it on a lightly floured baking sheet, cover and let it rest an our or so or until doubled. This is when I like to preheat my oven (because mine usually takes an hour to rise) to 450 and I place one of the racks in the center of the oven and another right below it. Place a 9x13” baking pan (metal ) to the bottom rack and let that preheat as well (you want the oven and pan really nice and hot) when ready, lightly flour your bread, score nicely and place it on the middle rack of your oven and immediately add 2.5 cups of water of to the baking dish below and quickly close the door. Bake for 25 minutes, then remove the baking dish with the water and bake another 15/20 minutes or until deeply golden. Allow to cool a bit before slicing into it! 3.5 cups of all purpose flour 2 tsp of sugar 2 tsp of instant yeast 2 tsp of salt 1.5 cups of warm water