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Buongiorno!! If you've been following me for a long time you know I've actually shared a full blown recipe for this many many years ago (I think it's been about 10 years since then) and guess what, it continues to be my absolute FAVORITE way to eat leftover turkey and cranberry sauce. Has to be in a croissant (go big or go home right!?) has to have brie in it and has to get all toasty and crunchy on the outside. It's simply the best, only sandwich I want the next day as I browse the internet for Black Friday deals! You must give this a try! Please let me know down below some of your favorite ways to use up your Thanksgiving leftovers, I'm always looking for new ideas! And as always, please remember that these kinds of quick videos are in ADDITION to my regular content not in place of! It's just a way for me to share more food inspiration with y'all! xoxo
November, 2024
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24 November
LIVE: Friendsgiving Tasty Saturday! With Laura Vitale
It's time for all things Thanksgiving! Whether you're hosting or helping there will be something here for YOU!
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23 November
The BEST Stuffing Ever!
Buongiorno! As we come close to ending our Thanksgiving series, I had to remind you of this sensational stuffing recipe I make every single year! I love to use good bread (after all it's a main component here) and I think it's so much better to tear it rather than cube it (you get so many more gnarly crispy bits that are simply irresistible) and all together once baked you get the most delicious, most flavorful stuffing ever! You can stuff the turkey with it if you want but that's never been my thing, it's too complicated to insure everything is cooked safely without sacrificing either a super dry turkey or unsafe internal temperature of the stuffing so I always bake it in a baking or roasting pan. Recipe linked below! Recipe: https://www.laurainthekitchen.com/recipes/best-stuffing-ever/
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22 November
Quick & Easy Homemade Pecan Pie
This is hands down the best pecan pie ever!’ Classic, buttery crust and so rich and delicious. My favorite pie at Thanksgiving and I know you’ll love it too! Pecan Pie Recipe: For the crust: 1-1/2 cups of all purpose flour 1 tbsp of granulated sugar Small pinch of Salt 1/2 cup of Unsalted Butter, cold and cut into small cubes 4-6 Tbsp of Ice cold water For the filling: 3 Eggs 1/2 cup of Brown Sugar 1/2 cup of Granulated Sugar 1/3 cup of Unsalted Butter, melted 1 cup of Light Corn Syrup 2 tsp of Vanilla Extract 1.5 Tbsp of Cornstarch 1.5 cups of Finely Chopped Pecans 1/2 tsp of Salt Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Make the Crust 02:30 - Make the Filling 04:40 - Roll the Dough 05:38 - Assemble the Pie 08:12 - Bake 09:00 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #pecanpie #dessert #recipe
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21 November
مهلبية بعرق السوس
سهل 2 كوب “150 مل حليب 100مل كريم فريش 20 غرام نشا 30 غرام سكر 1 ملعقة صغيرة مركّب عرق السوس للتزيين مركّب عرق السوس” “1- أضيفوا الحليب، الكريمة، السكر، نشا الذرة ومعجون عرق السوس إلى قدر. 2- اخفقوا المكونات جيداً للتأكد من ذوبان نشا الذرة في الحليب. 2- ضعوا القدر على نار متوسطة، واطهوا لمدة 5 إلى 7 دقائق مع الخفق المستمر حتى يتكاثف الخليط. 3- اسكبوا خليط المهلبية فوراً في أكواب التقديم. 4- اتركوا المهلبية لتبرد لمدة 5 دقائق في درجة حرارة الغرفة. 5- قوموا بتغطية الأكواب بغطاء بلاستيكي ثم ضعوهم في الثلاجة لمدة ساعة على الأقل (أو حتى طوال الليل). 6- أخرجوها من الثلاجة قبل التقديم مباشرة. زينواها بطبقة رقيقة من عرق السوس وقدموها باردة.”
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21 November
كانولي بكريمة ماء زهرة البرتقال
سهل 6 كانوليز للكانولي 6 معجنات الكانيلوني زيت نباتي للقلي 4 ملاعق كبيرة عسل 100 غرام لوز محمر ومجروش للكريمة 200 غرام ريكوتا 100 غرام جبن كريمي 1 ملعقة كبيرة سكر بودرة 1 ملعقة كبيرة ماء زهرة البرتقال” “الخطوة 1: تحضير الكانولي 1- سخنوا الزيت النباتي في مقلاة على نار متوسطة، ثم قوموا بقلي الكانيلوني من جميع الجوانب لتصبح ذهبية اللون. 2- ضعوا الكانولي المقلية في مصفاة للتخلص من الزيت. 3- أضيفوا العسل فوقها وهي ساخنة. 4- مرروا الكانولي في اللوز المجروش جيداً. الخطوة 2: تحضير الكريمة 1- في إناء، ضعوا الريكوتا، الجبن الكريمي، السكر بودرة وماء زهرة البرتقال واخلطوا الكل جيداً. 2- ضعوا الكريمة في جيب حلواني واملأوا الكانيلوني من الجانبين. 3- قدموا الكانولي على الفور واستمتعوا.
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20 November
The BEST Ever Sweet Potato Casserole
If you've been following me for a long time, you know this recipe has a special place in my heart and there will just never be a Thanksgiving without it on the table. It's sensational, truly! Recipe linked below! Recipe: https://www.laurainthekitchen.com/recipes/the-best-sweet-potato-casserole/
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20 November
Moroccan Style Cannolis #cookingwithalia #moroccanfood
Easy 6 cannolis For the cannellonis: 6 cannelloni pasta Vegetable oil for frying 4 tablespoons honey 100g (1/2 cup) roasted almonds, chopped For the cream: 200g (3/4 cup) ricotta 100g (1/2 cup) cream cheese 1 tablespoon icing sugar 1 tablespoon orange blossom water Step 1: Preparing the cannellonis 1- Heat the vegetable oil in a frying pan over medium heat, then fry the cannelloni on all sides until golden. 2- Place the fried cannelloni in a strainer to get rid of the excess oil. 3- Pour honey on top of the cannelloni while they are still hot, making sure to coat all sides. 4- Roll the cannellonis in the almonds. Step 2: Preparing the cream 1- In a bowl, add the ricotta, cream cheese, icing sugar and orange blossom water and mix everything well. 2- Place the cream in a pastry bag and fill the cannelloni. 3- Serve the cannolis immediately and enjoy! Easy 6 cannolis For the cannellonis: 6 cannelloni pasta Vegetable oil for frying 4 tablespoons honey 100g (1/2 cup) roasted almonds, chopped For the cream: 200g (3/4 cup) ricotta 100g (1/2 cup) cream cheese 1 tablespoon icing sugar 1 tablespoon orange blossom water Step 1: Preparing the cannellonis 1- Heat the vegetable oil in a frying pan over medium heat, then fry the cannelloni on all sides until golden. 2- Place the fried cannelloni in a strainer to get rid of the excess oil. 3- Pour honey on top of the cannelloni while they are still hot, making sure to coat all sides. 4- Roll the cannellonis in the almonds. Step 2: Preparing the cream 1- In a bowl, add the ricotta, cream cheese, icing sugar and orange blossom water and mix everything well. 2- Place the cream in a pastry bag and fill the cannelloni. 3- Serve the cannolis immediately and enjoy!
