Laura's Recipe Collection

Easy Focaccia

laurasrecipecollection — Sat, 14 Mar 2026 17:41:27 +0000

This simple focaccia is nearly foolproof and so delicious. You can customize by adding herbs like rosemary or roast garlic cloves just before baking to make it your own.

Easy Foccacia

Course Bread

Cook Time 20

Ingredients

1 1/3 cup warm water 100*F
2 tsp granulated sugar
1 package instant active dry yeast
3 1/2 cups all-purpose flour
1/4 cup extra virgin olive oil Plus additional for drizzling the pan
2 tsp flakely sea salt plus additional for sprinkling

Instructions

In the bowl of a stand mixer, combine the sugar, yeast and water. Let sit for 5 minutes, or until the yeast is active and foamy.
Add in the first 2 cups of flour to the bowl, with the olive oil. Mix on low to just combine.
Add the salt & cup of flour and mix.
Knead the dough, adding flour gradually as needed, until the dough is smooth and pulling away from the sides of the bowl.
Cover the mixing bowl with a damn kitchen towel and set in a warm place to rise for about an hour, or until roughly doubled in size.
Coat the bottom and sides of a 13×9 glass or ceramic pan with a thin layer of olive oil.
Turn out the dough into the 13×9 pan and gently press into a rough rectangle shape nearly the size of the pan.
Cover the dough again and let rise for another 30 minutes.
During the final dough rise, preheat the oven to 400*F.
Gently poke deep sporadic dents down to the bottom of the dough to create pockets.
Drizzle the top of the dough with a light layer of olive oil.
Sprinkle sea salt across the top of the dough.
Bake for 20 minutes, or until the dough is lightly golden.
Remove from the oven and let cool. Enjoy!

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Classic Thanksgiving Bread Stuffing

laurasrecipecollection — Sat, 22 Nov 2025 14:49:24 +0000

This stuffing recipe (or, if you want to be technical, dressing — since it’s not actually stuffed in the bird) is extremely simple and classic, but so flavorful and delicious. The beauty of this recipe is that you can customize it to your own tastes. You can easily dial up or down the spices, add garlic, use vegetable broth instead of chicken to keep it vegetarian, the options are limitless. Every year while making this I wonder if 2 loaves of bread is too much, if I’m making way more than we need, and every year we have significantly less leftovers than I would expect. I hope you love this as much as my family does!

Thanksgiving Classic Bread Stuffing

Cuisine American

Ingredients

2 loaves ciabatta bread cut into 1 inch cubes
8 tbsp unsalted butter
4-5 stalks celery diced
2 large sweet onions diced
1 tsp dried thyme
1 tsp dried crushed rosemary
1.5 tsps dried sage
1 cup chicken stock
salt & pepper shakers to taste

Instructions

A day or two before you plan to make the stuffing, cut the bread into pieces and set out in a pan to stale, stirring once or twice a day to rotate the pieces.
If the bread pieces are not already staled, toast in the oven until at least half of the pieces are quite firm and crunchy.
Pre-heat the oven to 325 degrees.
In a large pan, sauté the onions and celery in the butter until soft enough to cut easily with a spoon.
Add the spices and stir well to combine.
Place the bread pieces in a large, sided baking pan (such as a lasagna pan) and pour the butter and vegetable mixture over the bread. Stir to evenly coat.
1 hour before the turkey is expected to be done, put the stuffing pan into the oven on the bottom rack.
Stir the mixture after 30 minutes, then place back in the oven for another 15 minutes.
Pour a small amount of the chicken stock (enough to get the texture of stuffing you prefer) over the stuffing and stir to combine.
Place back in the oven for the final 15 minutes.

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Breakfast Berry Crumble

laurasrecipecollection — Mon, 13 Oct 2025 02:16:22 +0000

When heated up and topped with Greek yogurt, this breakfast berry crumble is a delicious start to the day! While our favorite version includes mixed berries, it’s also excellent when made with just blueberries or raspberries.

Breakfast Berry Crisp

Course Breakfast

Prep Time 40

Cook Time 30

Ingredients

Berry Filling

6 cups frozen mixed berries
3 tbsp granulated sugar
1 pinch cinnamon
1 tbsp lemon juice
2 tbsp corn starch

Crumble Topping

1 cup old fashioned rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter melted
1 dash cinnamon
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 cup sliced almonds or chopped pecans

Instructions

Combine the berry filling ingredients in a large bowl and gently stir until the berries are coated.
Pour the berry filling into a 13×9 pan.
In a medium bowl, combine the melted butter and sugar until combined.
Add the oats, flour, cinnamon, vanilla, salt, and nuts into the bowl and mix well.
Gently spoon the crumble topping onto the berries in an even layer.
Bake for 30 minutes, or until the crumble topping is golden and the filling is bubbly.

The post Breakfast Berry Crumble appeared first on Laura's Recipe Collection.

Honey Almond Granola

laurasrecipecollection — Sun, 09 Mar 2025 19:15:40 +0000

Honey Almond Granola

Course Breakfast, Snack

Keyword almond, breakfast, granola, honey, nuts, oat, oatmeal

Prep Time 5

Cook Time 45

Ingredients

4 cups old fashioned oats
1/2 cup sliced almonds
8 tbsp unsalted butter melted
1/2 cup honey
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 tsp salt

Instructions

Pre-heat oven to 350 degrees.
Prepare a rimmed baking sheet with parchment paper.
Add all ingredients in a large bowl and stir to combine.
Pour the granola onto the sheet pan and spread evenly.
Bake for 35-45 minutes, stirring occasionally, until golden and toasted.

The post Honey Almond Granola appeared first on Laura's Recipe Collection.

Mango Vinaigrette

Laura — Mon, 05 Jun 2023 05:22:00 +0000

Mango Vinaigrette

Course Salad

Keyword mango, Mexican-inspired, Salad dressing, vinaigrette

Total Time 5

Servings 8

Ingredients

1/2 cup mango puree
1/2 cup orange juice
1/3 cup lime juice
1/4 cup lemon juice
1/2 tsp red pepper flakes
1 to 2 dashes cayenne pepper
1/4 tsp Worcester sauce
1/2 tsp kosher salt
1 dash Tabasco sauce
1 cup olive oil

Instructions

Combine all ingredients in a blender or food processor.
Blend to combine.
Store in the refrigerator for up to one week.

Notes

If you cannot find mango puree, you can thaw frozen mango chunks and puree.

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Creamy White Chicken Enchilada Pasta

laurasrecipecollection — Sun, 04 Jun 2023 22:07:10 +0000

Like many busy families, we are always in search of a quick and easy weeknight dinner. This creamy chicken pasta is a one pot meal, inspired by my Sour Cream Chicken Enchiladas. I hope you enjoy it as much as we do!

Creamy White Chicken Enchilada Pasta

This chicken pasta is creamy, cheesy, and a bit of spicy white chicken enchilada flavor.

Course Main Course

Prep Time 30

Cook Time 20

Servings 6

Equipment

1 large Dutch oven

Ingredients

1 medium onion diced
2 tbsp olive oil
4 cloves garlic minced
1 tps cumin
1/4 tsp smoked paprika
1/4 tsp dried oregano
7 oz diced green chilis
10 oz can fire-roasted rotel
1/4 cup all-purpose flour
1 qt chicken broth
2 cups milk
1 box pasta (shape of choice) cooked to package directions
3 cups cooked chicken diced into cubes
1 cup sour cream
3 cups shredded Monterey Jack cheese
2 cups shredded taco cheese

Instructions

In a large Dutch oven, simmer the onions in olive oil over medium heat until translucent and soft.
Add in the garlic and sauté for one minute, or until lightly golden.
Add the cumin, oregano, and paprika along with the flour and stir to combine. Stir gently for another minute.
Slowly add the milk and stir to combine until smooth.
Stir in the Rotel & green chilis.
Pour in the chicken broth, stir, and bring to a boil.
Add the pasta, stir, and cook to package direction time.
Once pasta is al dente, stir in the chicken and sour cream to combine evenly.
Add in the cheese and stir until melty.
Salt and pepper to taste, and enjoy.

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Chicken Paprikash

Laura — Sun, 04 Dec 2022 02:06:00 +0000

Busy families, I’ve got you covered. I bring to you another fast and easy weeknight meal that will go from prep to table in 30 minutes or less. This hearty chicken paprikash is so comforting, especially on these recent chilly near-winter evenings. Do I quote Billy Crystal in When Harry Met Sally while making this dish? Yes. Yes I do. “Waiter, there is too much pepper… on my paprikash. But I would be proud to partake of your pecan pie.” It never gets old! Anyway, I hope you enjoy this (the recipe and the Harry quotes) as much as I do.

Chicken Paprikash

Course Main Course

Cuisine American

Ingredients

2 lbs boneless, skinless chicken breast or thigh cut into bite-sized pieces
2 tbsp olive oil
1 large onion thinly sliced
3 cloves garlic minced
2 tbsp sweet paprika
3 tbsp all-purpose flour
1 3/4 cups chicken broth or one 15-oz can
1 15 oz. can diced tomatoes
1/2 cup sour cream
1 package pappardelle noodles or egg noodles for serving

Instructions

Cook the pasta according to package directions and set aside
Add the olive oil to a large Dutch oven, or large stock pot, and set over medium heat
Add the chicken and sauté until cooked through. Remove from the pan and set aside.
Add the onion to the pot and stir until soft.
Add in the garlic and stir for one minute, or until lightly golden.
Add the chicken back into the pot.
Add the flour and paprika and stir to evenly combine.
Pour in the chicken broth and diced tomatoes and bring to a simmer. Let simmer for 15 minutes.
Remove the pot from heat and stir in the sour cream.
Season with salt and pepper, to taste, and serve over the noodles.

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Chicken Fajitas

Laura — Sat, 03 Dec 2022 13:45:26 +0000

These chicken fajitas are a fast and easy weeknight dinner that my family loves. (With the exception of the kid that hates all things tacos. Why???) While it takes some quick work the night before to assemble the marinade, I have also had some success with just combining all of the marinade ingredients immediately before cooking. Is it as flavorful? No, of course not. Is it still delicious? You bet!

Chicken Fajitas

Course Main Course

Cuisine American, Mexican

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into strips
1 red onion, cut into slices
1 red bell pepper, cut into strips
1 tbsp olive oil or vegetable oil
8 flour tortillas for serving

Marinade

1/3 cup lime juice from 2-3 limes
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 1/2 tsp brown sugar
1 jalapeno, minced finely
1/2 tsp salt

Instructions

Combine marinade ingredients and chicken in a large zip-top bag to marinate for 8 hours, or overnight
Heat olive oil in a large nonstick skillet
Add the peppers and onions and cook until soft
Pour chicken and marinade into the pan and sauté until chicken is cooked through
Serve on the tortillas with whatever fajita toppings you enjoy

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Chicken and Biscuits

Laura — Mon, 31 Oct 2022 05:40:00 +0000

Chicken and Biscuits

Course Main Course

Cuisine American

Servings 4

Ingredients

1 lb. boneless, skinless chicken thighs cooked and diced or shredded
1 quart chicken stock
6 tbsp. unsalted butter
3 cloves garlic minced
3 carrots chopped into small pieces
1 onion chopped
2 stalks celery chopped into small pieces
6 tbsp. all-purpose flour
1 tsp. dried thyme
1 tsp. dried parsley
1/4 tsp. ground nutmeg
1/4 tsp. sea salt
1/4 tsp. white pepper
1/4 cup half and half
1 batch your favorite biscuits, prepared

Instructions

In a large Dutch oven sauté the onions, celery, and carrots in the butter until soft.
Add the garlic and cook 2-3 minutes until garlic is very lightly golden brown.
Stir in the seasonings.
Stir in the flour and cook 2-3 minutes, until lightly golden.
Pour the chicken stock into the pot, scraping the bottom of the pan to loosen the browned bits and bring to a boil.
Stir gradually until thickened. Mix in the chicken.
Stir in the half and half until combined.
Top with the prepared biscuits and serve.

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Vanilla Coffee Syrup

Laura — Fri, 28 Oct 2022 06:07:00 +0000

You could say that we are coffee people around here. At one point a few years ago you could count seven different sizes and kinds of coffee makers in our kitchen. One of my favorites is a tiny yellow stovetop Bialetti mokapot that makes quick and delicious espresso. This syrup is the perfect addition to make a vanilla latte at home.

Vanilla simple syrup

Add this easy-to-make simple syrup to your coffees or lattes to have a coffee shop quality drink at home.

Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup water
1 tsp vanilla extract

Instructions

In a small saucepan combine the sugars and water and bring to a boil.
Reduce heat and simmer for 10 minutes, or until thickened and syrupy
Remove from heat and add the vanilla extract. (Be careful. as it may bubble up quite a bit!)
Store in a jar or storage container in the fridge.

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