Howto & Style

Hi friends, just wanted to share this really simple idea with you that would be great all summer long with little to no effort yet looks super impressive. There's no real measurements for this, just use you best judgment on the amounts and have fun with it! Remember these additional videos are just to share more food Inso with all of you but would never replace my usual content! xoxo

Divine and so easy, a weeknight staple I can make in minutes with rave reviews every single time! RECIPE: 4 to 6 thin Chicken Breast (you could also do 8 and increase the ingredients for the sauce) Neutral Oil for cooking chicken but optional 1/2 cup of Flour Garlic an dHerb Seasoning 1 Shallot, minced 2 Cloves of Garlic, minced 2 Tbsp of Butter 1 Tbsp of Olive Oil 1/2 cup of White Wine 2/3 cups of Chicken Stock Juice of 1/2 or Whole Lemon Fresh Basil Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:52 - Prep and Season Chicken 01:48 - Sear the Chicken 02:29 - Let's Make the Sauce 05:00 - Add Chicken back in 06:00- Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Hi friends, here's a wonderful recipe for one of my all time favorite summer desserts I know you will love! I portably make this more than any other dessert throughout the summer because it's so easy and everyone always loves it! Recipe below! RECIPE: https://www.laurainthekitchen.com/recipes/better-than-ever-berry-crisp/

This ragu with spicy Calabrian chili, sausage and fennel sauce is really next level and one that will be on repeat in your household I guarantee it!! So scrumptious, saucy, spicy, savory and all around delicious!! Recipe below, you’ve simply just got to make this!! 1/2lb Sausage (I like a combo of both and sweet) Drizzle of olive oil 1/2 fennel bulb, thinly sliced Couple shallots, thinly sliced 1/2 cup of dry white wine 14.5 oz can of tomato puree, cherry tomatoes or whole plum crushed by hand and add a half a cup of water to the can and add that in too Spoonful of your favorite Calabrian chilis (linking my favs in my stories) or a pinch of hot pepper flakes but isn’t quite as good I must say Fresh basil Salt (not pictured but of course added) Lots of parm 10oz of pasta of choice Once browning the sausage and veg, deglaze with the wine, and once you add the sauce, reduce the heat to low and simmer for about an hour, you want the fennel to practically melt into the sauce, then cook it all with the pasta for a minute or so before serving! Chilis in oil: https://rstyle.me/+NNoBSemOTvFrxOKBFlM3Ug