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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

You will love this easy and delicious chicken recipe and it's so simple yet packs a punch. Forgive my hair in this video, it was 101 degrees outside when we filmed this and I'm pretty sure I was sweating for 48 hours straight haha. RECIPE: 4 pieces of Bone in, Skin on, Chicken Thighs 14.5oz can of Artichoke Hearts Handful of Castalvetrano Olives, pitted Fresh Herbs such as some Rosemary, Thyme and Parsley 1/4 cup of Dry White Wine 4 Cloves of Garlic, minced 1/2 cup of Chicken Stock Salt and Pepper to taste 2 Tbsp of Olive Oil Juice of 1/2 Lemon Follow me on IG: MrsVitale Follow me on Fb: Laura in the kitchen

When the garden is booming with zucchini, one of my favorite things to make with it is a sheetpan zucchini frittata. It’s so delicious but incredibly easy, great for meal prep and fantastic to make for a big brunch. I serve is on ciabatta rolls or as is with any side like salad or fruit for a brunch, it’s also great on a toasted bagel with a little shmear of cream cheese (trust ya girl!!!) recipe is listed below for a standard 18x13” half sheet pan (standard normal baking sheet) but make sure you’re not using a baking sheet that has really shallow sides! 16 eggs 3/4 cup of milk 3-4 small/medium zucchini and/or yellow squash, thinly sliced Half an onion, thinly sliced or diced 2 tbsp or so of olive oil 8oz of cheese, I like a cheddar here but also use Swiss a lot because we love the combo Plenty of salt and pep Good grading of parm I cook my zucchini and onions in some olive oil and pinch of salt long enough to develop some good color and break down then allow to cool completely. Preheat your oven to 375 degrees, once your mix is ready, I like to drizzle the sheet pan with a little oil and pop it in the oven for 10 minutes so it gets really hot and your eggs won’t stick but if using a stainless steel sheet pan, lay some parchment down because there’s a high risk the eggs will stick (I I used a nonstick) bake for 30 minutes and it’s perfect literally every time. Feel free to use other veggies, just cook and adjust accordingly, some veggies are super water loaded so might run the risk of your end result having an off texture so keep that in mind.