Laura Wilkins, Author at Laura Loves to Cook - Page 7 of 15

Kale Salad with Rye Breadcrumbs and Horseradish Caesar Dressing

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Kale Salad with Rye Breadcrumbs and Horseradish Caesar Dressing

20 mins Intermediate

White Bean Buffalo Dip

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White Bean Buffalo Dip

40 mins Beginner

butternut squash alfredo with rosemary pancetta garnish

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Butternut Squash Alfredo Pasta with Rosemary Pancetta

40 mins Intermediate

Skillet Pork Chops with Sauteed Shallot and Apple

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Skillet Pork Chops with Sauteed Shallot and Apple

40 mins Intermediate

Crispy Oven Baked Buffalo Cauliflower

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Crispy Oven Baked Buffalo Cauliflower

1 hr Intermediate

Tomato Zucchini Soup with Garlicky Croutons

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Tomato Zucchini Soup with Garlicky Croutons

45 mins Intermediate

apple pear oatmeal in two bowls

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Apple Pear Cinnamon Oatmeal with Crunchy Walnut Topping

5 mins Beginner

Fig Apple and Ricotta Galette

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Fig Apple and Ricotta Galette

1 hr 10 mins Beginner

maid rite sliders

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Maid Rite Sliders

35 mins Beginner

Dill Pickle Tuna Melt

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Dill Pickle Tuna Melt

14 mins Beginner

laura.loves.to.cook

The Christmas season has officially begun and plan

The Christmas season has officially begun and plans for making this year’s cookies are in motion! It’s snowy and cozy by us today and it has me itching for a big batch of cookies!

It’s just not thanksgiving without stuffing on t

It’s just not thanksgiving without stuffing on the table 🦃 for all of you last minute thanksgiving menu planners, my sausage and cranberry stuffing recipe is live! This has been a favorite recipe of mine for years and am so happy to finally get to share it!

I’m so excited to share my opportunity to try ZE

I’m so excited to share my opportunity to try ZENB’s (@zenb_life) line of pastas made with 100% yellow peas! #sponsored During the week, I often opt for a pasta option that’s protein-packed and full of fiber for our dinners to ensure we stay full during long days at work or at home with the baby, and love that this delicious option is available @jewelosco! ZENB Pasta is gluten-free, but has a similar taste to wheat pasta and the same classic, al dente texture you’d hope for. Plus, I love knowing that it’s made with 100% yellow peas and uses parts of the plant that are otherwise discarded, including the skin, to help make it an excellent source of fiber! Chicago friends, be sure to look for ZENB in the pasta aisle at your local Jewel-Osco!

ZENB Elbows were a perfect addition to our weekday sausage and noodle soup! To make this dish yourself:

-Sweat 1 yellow onion, 2 carrots, and 2 celery stalks over low heat with a drizzle of olive oil.

-Add in 3 chopped cloves of garlic, followed by a large pinch of salt, pepper, red pepper flakes, and Italian seasoning.

-Add 1 pound of mild Italian sausage, breaking up and browning the sausage over medium heat. Once browned, pour in a can of diced tomatoes and 4 cups of chicken stock. Let the soup simmer on medium low.

-Meanwhile, follow the directions on the side of the box of ZENB Pasta to boil the noodles in a separate pot of salted water.

-Once the pasta is cooked and the soup has simmered, pour in ½ cup of heavy cream and a handful of fresh spinach into the soup. Let cook until the spinach has wilted and then take the pot off of the heat.

-Ladle a scoop of ZENB Pasta into a bowl and top with a couple scoops of sausage soup. Garnish with fresh parsley and a sprinkle of parmesan cheese and enjoy!

#ZENBambassador #ZENBLife #EatLikeItMatters

Two week countdown to one of my favorite meals of

Two week countdown to one of my favorite meals of the entire year 🦃

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