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A fantastic one pan wonder that comes together in no time but everyone will love! Super customizable too which you know I always love! Recipe Below! RECIPE: 2 Filets of Salmon 1/2 tsp of Granulated Garlic 1/2 tsp of Paprika Salt and Pepper to taste 2 Shallots, minced 2 Tbsp of Olive Oil 1 Tbsp of Butter 1/2 cup of Orzo 1 3/4 cup of Chicken Stock 1 Tbsp of Lemon Juice 1/4 cup of Freshly Grated Parm 1/3 cup of Frozen Peas, thawed FULL RECIPE: https://www.laurainthekitchen.com Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen

Yall this no churn blueberry cheesecake ice cream is insaneeeee!!! You’d pay top dollars for this at an ice cream shop, and it’s one you’ll wanna make all summer long i guarantee it! Recipe below! Blueberry swirl: 1 pint blueberries 2 Tbsp sugar Squeeze of lemon juice 1 tsp cornstarch + 2 tsp water Cook the blueberries, sugar, and lemon over medium heat until the berries burst and become jammy, about 5 minutes. Stir in the cornstarch slurry and cook 1 minute more, until thickened then allow to cool completely. Ice Cream: 1 cup heavy cream 8 oz cream cheese, softened 1 (14 oz) can sweetened condensed milk 1/2 tsp lemon zest 1 tsp vanilla extract or vanilla bean powder 1/2 cup crushed graham crackers Whip the cream to stiff peaks; set aside. Beat the cream cheese until smooth, then mix in the condensed milk, lemon zest, and vanilla. Fold in the whipped cream, then gently fold in the cooled blueberry swirl and graham crackers, leaving ribbons throughout. Transfer to a freezer-safe container and freeze at least 6 hours before scooping.

A fantastic summer main that delivers in flavor and wow factor but you and I both know it was so easy to make with hardly any effort. You've got to make this for your next dinner! RECIPE: For the Corn Salsa: 2 Ears of Corn 1/2 of a Red Onion, cut into 2 thick slices 2 Jalapenos (or 1) Juice of 1 Lime Fresh Chopped Cilantro 2 Tbsp of Olive Oil For the Steak: 2lb Flank Steak Olive Oil 1 1/2 tsp of Ancho Chile Powder 1 1/2 tsp of Granulated Garlic 1 tsp of Granulated Onion Plenty of Salt and Pepper FULL RECIPE: https://www.laurainthekitchen.com Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen

I love a snackkkkkk!!! No recipe kind of recipes all summer baby!! Grill yourself a little peach, top it on some flatbread or pocketless pitas, a little burrata, some prosciutto, pop it in a 475 oven for 10ish min or a nice hot grill. Then top with a little hot honey and arugula and enjoy every bite! Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen Website: https://www.laurainthekitchen.com

Since it seems you don’t get my recipes in your feed, maybe you’ll get this.

So easy and such a classic butttt ohhhhhhh so so so so good!!!! Recipe below! 3.4oz pack of Instant Vanilla Pudding 2 cups of Cold Milk 14.5oz can of Sweetened Condensed Milk 8oz Container of Cool Whip or Whipped Cream 4 Bananas Chessman cookies (one Pack) Nilla Wafers FULL RECIPE: https://www.laurainthekitchen.com Follow me: Amazon: https://www.amazon.com/shop/mrsvitale Instagram: https://www.instagram.com/mrsvitale Tiktok: https://www.tiktok.com/@mrsvitale Facebook: https://www.facebook.com/laurainthekitchen Website: https://www.laurainthekitchen.com

Tasting Michwat Ahmad Temara Rabat. N°97 Hay el Abbadi, Av. Moulay Hassan I, Témara, Morocco #cookingwithalia #rabat

A summer favorite thats light, fresh, colorful yet satisfying on all levels! These are so good, totally customizable and great for meal prep. You guys will just love this recipe and feel free to make it your own, thats how the best recipes come to life! RECIPE: 1 lb of Large Shrimp, shelled and deveined, tail removed 1 tsp of Smoked Paprika 1 tsp of Dried Oregano Pinch of Hot Pepper Flakes or Aleppo Pepper 1 tsp of Granulated Garlic Salt and Pepper to taste 1 Tbsp of Olive Oil Juice of 1/2 Lemon Toppings: Halved cherry tomatoes Diced Cucumbers Minced Shallot Fresh Dill Fresh Lemon Juice Extra Virgin Olive Oil Cooked Rice Shredded Lettuce Crumbled Feta

Fekkas au Khlii "For the Dough 3 eggs 1 tablespoon sugar 1 teaspoon paprika 1 teaspoon garlic powder 50 g melted butter 50 ml vegetable oil 2 tablespoons water 50 g coarsely chopped almonds 50 g finely chopped khlii mixed with a small amount of **akrich** (the flavorful browned residue left at the bottom of the pot when cooking khlii) 550 g all-purpose flour 8 g baking powder For Garnishing 1 egg white 100 g slivered almonds" "Step 1: Prepare the Dough 1- In a large bowl, whisk the eggs with the sugar. 2- Add the paprika, garlic powder, melted clarified butter (using only the butter and leaving behind the milk solids), vegetable oil, water, chopped almonds, akrich, and khlii. Mix well until combined. 3- Gradually add the flour and baking powder, mixing until you obtain a firm, smooth dough that is easy to shape and does not stick to your hands. Step 2: Shape the Fekkas 1- Divide the dough into equal portions. 2- Shape each portion into a long log approximately 4 to 5 cm wide. 3- Brush each log with egg white, then coat it with the slivered almonds, pressing them gently so they adhere to the dough. Place the logs on a baking tray lined with baking paper. Step 3: First Bake 1- Preheat the oven to 180°C (350°F). 2- Bake the logs for 20 to 25 minutes, or until lightly golden. 3- Remove them from the oven, wrap them in plastic wrap, and let them cool for 6 hours or overnight. Step 4: Slice and Bake Again 1- Using a sharp knife, cut the logs into slices approximately 1 cm thick. 2- Arrange the slices on the baking tray. 3- Return them to the oven and bake for another 10 to 15 minutes, turning them halfway through, until golden and crispy on both sides. "

Moroccan Sesame Ghriba Easy 15 minutes 7 minutes "Dough 500 g (about 5 cups) toasted sesame seeds, finely ground Zest of ½ lemon 2 tablespoons icing (powdered) sugar ½ teaspoon ground cinnamon A small pinch of salt 7g (1 tablespoon) baking powder 1 tablespoon apricot jam 2 large eggs For Decoration Orange blossom water Powdered sugar Toasted sesame seeds Walnut halves " "Step 1: Prepare the Dough 1- In a large bowl, combine the ground toasted sesame seeds, lemon zest, powdered sugar, ground cinnamon, salt, baking powder, and apricot jam. 2- Add the eggs gradually, mixing until a soft, smooth dough forms. The dough should be cohesive, pliable, and easy to shape. Step 2: Shape the Cookies 1- Lightly moisten your hands with orange blossom water. 2- Divide the dough into equal portions and roll into balls weighing about 25–30 g (about 2 tablespoons of dough each). 3- Roll half of the dough balls in powdered sugar until well coated. Let them rest for 15 minutes so the sugar adheres well. If desired, roll them in powdered sugar a second time for a thicker coating. Press half a walnut onto the center of each cookie. 4- Roll the remaining dough balls in toasted sesame seeds, pressing gently so the seeds adhere evenly. 5- Arrange all the cookies on a baking sheet lined with parchment paper, leaving a little space between them. Step 3: Bake 1- Preheat the oven to 320°F (160°C). 2- Bake the cookies for about 7 minutes, or until they are just set while remaining pale in color. Do not allow them to brown. 3- Remove the cookies from the oven and let them cool completely on the baking sheet. They will continue to firm up as they cool."