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Hi Besties!! I haven't been able to stop thinking about this Cacio e Pepe flatbread I had recently and I knew I had to recreate it and im so glad I did beaus it is sensational and will absolutely be on the table all spring and summer along side a bowl of olives and and a good drink. The recipe for the flatbread is linked below, only thing to note is that it was baked at 550 for 4 minutes, then topped it with spices, sesame seeds and a brush of olive oil and baked for another 3 minutes so time that accordingly if your oven is hotter or cooler. I grate as much cheese as my heart desires and crack lots of freely ground black pepper and it is DIVINE!!!! You must make this asap! Remember these videos are in addition to my regular content not in place of, I just love sharing all my cooking chronicles with y'all! xoxo RECIPE: https://www.laurainthekitchen.com/recipes/grilled-veggie-flatbread/

Buongiorno!! Indulge in a slice of this sensational anode so easy cherry almond coffee cake and I just know you will love it as much as we do! Recipe Below! RECIPE: 2 cups of all purpose flour 1 tsp of baking powder 1/4 tsp of salt 1/2 cup (1 sticks) of butter softened 1 cup of sugar 1 cup of buttermilk Splash of vanilla 1/2 tsp of almond extract Zest of 1/2 lemon 2 eggs 20oz can of cherry pie filling For the topping: 1/3 cup flour 1/3 cup of sugar 3 tbsp of melted butter Mix and refrigerate while you make the batter Bake in a 9x13 or a 9” Bundt pan at 350 for about 45 min!

A sensational spring version of a classic and I am telling you, everyone will just love it! RECIPE: For the Chicken: 4 Leg Quarters Plenty of Salt and Pepper to taste 2 Tbsp of Coriander Seeds Olive Oil 2 Large Onions, thinly sliced 1 Head of Garlic, smashed and peeled but not chopped 1 Lemon, cut into chunks For the Salsa: 3/4 cup of Chopped Castalvetrano Olives Handful of Chives, finely minced Handful of Parsley and Dill, well chopped (skip the dill if you prefer) Juice of 1 Lemon Olive Oil (to your preferred consistency, careful using extra virgin, it can be a tad bitter) Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:43 - Toast Seeds 02:41 - Season Chicken 03:45 - Slice Onions 05:36 - Assemble Chicken and Onions and Bake 06:08 - Make Salsa 09:50 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341

Hi friends! I made a batch of these the other day and had rio share with you! I already have a full recipe and video on these so go check that out for more in depth walk through but they are just so easy and delicious and perfect for meal prep! I made them into patties to have as an appetizer and use the rest to stuff into pitas but you can make them into regular meatball shape if you'd like! Recipe linked below! RECIPE: https://www.laurainthekitchen.com/recipes/greek-meatballs-with-tzatziki/

Hi friends!! Gosh you have got to try this recipe, it's so sensational I cant even begin to explain it. It's like an Italian take on chicken Salad and I am telling you, once you make it this way you will never want to make it another way again. So flavorful, so delicious and so easy! Perfect with a cracker or in between 2 slices of white bread, the absolute BEST!! Recipe Below! RECIPE: 1 1/2 cups of Very Shredded Cooked Chicken Breast 3oz of Provolone, finely diced 3oz of Salami, finely diced 1 Shallot or 1/4 of a small onion, finely minced Handful of Cherry Tomatoes, quartered or halved depending on size 6 or 7 Peperoncini, chopped Handful of Parsley, finely chopped 2/3 cup of Mayo (or more if you want it creamier) 1/4 cup of Parm 1 clove of Garlic, grated 1 tsp (or to taste) of Italian seasoning 1 to 2 Tbsp of Red Wine Vinegar 1 Tbsp of Peperoncini Brine Salt and Pepper to taste

Ingredients (Serves 2-3) 1 lemon, quartered (keep the peel!) 1 lime, quartered (keep the peel!) 1/2 orange, (keep the peel!)2 tbsp honey (adjust based on sweetness preference) 1 1/2 cups (360ml) cold water 1 cup (240ml) ice cubes A pinch of sea salt or himalaya pink salt (brings out natural flavors) Step 1: Blend the Citrus 1- Add the lemon, lime, and orange into a high-speed blender. 2- Pour in honey, cold water, and a pinch of sea salt. 3- Blend on high for 45-60 seconds until everything is fully mixed. Step 2: Strain for Smoothness 4- Pour the mixture through a fine-mesh strainer into a pitcher. 5- Press down with a spoon to extract all the juice while leaving behind the bitter pulp. Step 3: Chill & Serve 6- Fill glasses with ice cubes. 7- Pour the strained lemonade over the ice. _________________________________________ المكونات (تكفي 2-3 أشخاص) 1 ليمون، مقطّع إلى أرباع (احتفظ بالقشر!) 1 ليمونة خضراء، مقطّعة إلى أرباع (احتفظ بالقشر!) 1/2 برتقالة، مقطّعة (احتفظ بالقشر!) 2 ملعقة كبيرة عسل (يمكن تعديل الكمية حسب المذاق المرغوب) 360 مل ماء بارد 240 مل مكعبات ثلج رشة ملح البحر أو ملح الهيمالايا الوردي (لإبراز النكهات الطبيعية) الخطوة 1: خلط الحمضيات 1- ضع الليمون، الليمونة الخضراء، والبرتقال في الخلاط عالي السرعة. 2- أضف العسل، الماء البارد، ورشة الملح. 3- امزج على سرعة عالية لمدة 45-60 ثانية حتى تتجانس المكونات تمامًا. الخطوة 2: التصفية للحصول على قوام ناعم 4- صب الخليط من خلال مصفاة ناعمة في إبريق. 5- اضغط بملعقة لاستخراج كل العصير مع التخلص من اللب المر. الخطوة 3: التبريد والتقديم 6- املأ الأكواب بمكعبات الثلج. 7- اسكب عصير الليمون المصفى فوق الثلج وقدّم فورًا.

The BEST carrot cake recipe ever ever ever!! I just know you will love it and it's perfect for Easter! RECIPE: For the Cake: 2 1/4 cups of All Purpose Flour 2 tsp of Baking Powder 1 tsp of Baking Soda 1/2 tsp of Salt 2 tsp of Cinnamon 1/4 tsp of Nutmeg 1/8 tsp of Cloves 1/8 tsp of Ginger 4 Eggs 3/4 cups of Vegetable Oil 1 cup of Granulated Sugar 1 Cup of Brown Sugar 2 tsp of Vanilla Extract 1/3 cup of Apple Sauce 1/3 cup of Sour Cream 2 1/2 cups of Finely Grated Carrots For the Frosting: 12oz of Softend Cream Cheese 12 tbsp of Unsalted Butter, softened 2 tsp of Vanilla 3 cups of Powdered Sugar 1/4 to 1/2 tsp of Salt 1/2 cup of Chopped Toasted Pecans, optional Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:00 - Make the Cake Batter 03:22 - Bake the Cakes 03:59 - Make the Frosting 06:12 - Assemble 09:00 - Top the Cake 10:27 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Rigatoni and seafood can be best pals (traditionally a shape used for meat sauces) and this quick little seafood marinara is simply divine and takes minutes to prepare. I just know you will love it!! 8oz of rigatoni 3 Tbsp of EVOO one for the seafood rest for sauce 2 cloves of garlic 14.5oz can of cherry tomatoes 10pz of mixed seafood of choice (this was actually a frozen pack I defrosted and worked so well) Salt to taste Fresh parsley