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Recipes Amelia, Florida City, FL (2026)

03/11/2026

Craving the perfect comfort food? This saucy, cheesy Chicken Parmesan hits the spot every single time 😍 That epic cheese pull though!! You NEED this tonight. Recipe 👇

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03/11/2026

Save this cheesy goodness! 🧀

Creamy Chicken Enchiladas Recipe:

Ingredients:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
Salt
Black pepper
10 flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles

Instructions:

1. Preheat the oven to 350°F.
2. Season the shredded chicken with salt and black pepper.
3. Fill each tortilla with chicken and some cheese, then roll and place seam-side down in a greased baking dish.
4. Melt the butter in a saucepan and whisk in the flour.
5. Slowly whisk in the chicken broth and cook until the sauce thickens.
6. Stir in the sour cream and green chiles until smooth.
7. Pour the sauce over the enchiladas and top with the remaining cheese.
8. Bake until hot and bubbly.

03/11/2026

Save this easy dinner! 🥡

Chicken Stir Fry Recipe:

Ingredients:

1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups broccoli florets
1 zucchini, sliced
1 cup mushrooms, sliced
1 red bell pepper, sliced
1 small onion, sliced
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 cup chicken broth
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons honey

Instructions:

1. Toss the chicken with soy sauce and cornstarch.
2. Stir the chicken broth, water, soy sauce, and honey together in a bowl.
3. Heat part of the oil in a large skillet or wok and cook the chicken until browned, then remove it.
4. Add the remaining oil and butter and cook the vegetables until crisp-tender.
5. Stir in the garlic and ginger and cook briefly.
6. Return the chicken to the pan and pour in the sauce.
7. Cook until the sauce thickens and coats the chicken and vegetables.
8. Serve hot.

03/11/2026

Save for cozy nights! 🥧

Chicken Pot Pie Recipe:

Ingredients:

1 pound skinless boneless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9-inch) unbaked pie crusts

Instructions:

1. Preheat the oven to 425°F.
2. Combine the chicken, carrots, peas, and celery in a saucepan, cover with water, and boil until the chicken is cooked and the vegetables are tender.
3. Drain the chicken and vegetables and set them aside.
4. Melt the butter in a skillet and cook the onion until soft.
5. Stir in the flour, salt, black pepper, and celery seed.
6. Slowly whisk in the chicken broth and milk and cook until the sauce thickens.
7. Stir the cooked chicken and vegetables into the sauce.
8. Place one pie crust in a pie dish and pour in the filling.
9. Cover with the second crust, seal the edges, and cut small slits in the top.
10. Bake until the crust is golden brown and the filling is bubbling.
11. Let it rest briefly before serving.

03/11/2026

Save this creamy dinner! 🥘

Chicken Marsala Recipe:

Ingredients:

2 large boneless skinless chicken breasts
Salt
Black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
3/4 cup chicken broth
1/4 cup white grape juice
1 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

Instructions:

1. Slice the chicken breasts in half lengthwise to make 4 thin cutlets.
2. Season the chicken with salt and black pepper, then lightly dredge in flour.
3. Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden on both sides, then remove it.
4. Add 1 tablespoon butter and the mushrooms to the skillet and cook until softened.
5. Stir in the garlic and cook briefly.
6. Add the chicken broth, white grape juice, and lemon juice and simmer for a few minutes.
7. Stir in the heavy cream and remaining butter until the sauce is smooth.
8. Return the chicken to the skillet and simmer until cooked through.
9. Sprinkle with parsley and serve warm.

03/09/2026

Lemon Chicken Piccata Recipe

Ingredients:

2 large boneless skinless chicken breasts
Salt
Black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter
1/3 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Lemon slices, optional

Instructions:

1. Slice the chicken breasts in half lengthwise to make 4 thin cutlets.
2. Season the chicken with salt and black pepper, then lightly dredge in flour.
3. Heat the olive oil and 1 tablespoon butter in a skillet over medium-high heat.
4. Cook the chicken until golden and cooked through, then remove it from the skillet.
5. Add the chicken broth, lemon juice, and capers to the skillet and simmer briefly.
6. Stir in the remaining butter until the sauce is smooth.
7. Return the chicken to the skillet and spoon the sauce over the top.
8. Sprinkle with parsley and serve with lemon slices if desired.

03/09/2026

Classic Chicken Parmesan Recipe

Ingredients:

2 large boneless skinless chicken breasts
Salt
Black pepper
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
3/4 cup marinara sauce
4 ounces fresh mozzarella, cut into small pieces
2 tablespoons provolone cheese, shredded
2 tablespoons Parmesan cheese, grated
1 tablespoon fresh basil or parsley, chopped

Instructions:

1. Preheat the oven to 450°F.
2. Slice the chicken breasts in half lengthwise to make 4 cutlets, then season with salt and black pepper.
3. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko mixed with grated Parmesan.
4. Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden on both sides.
5. Transfer the chicken to a baking dish or sheet pan.
6. Spoon marinara sauce over each piece without covering too much of the crust.
7. Top with mozzarella, provolone, and extra Parmesan.
8. Bake until the cheese is melted and the chicken is cooked through.
9. Finish with fresh basil or parsley and serve hot.

03/09/2026

All the classic flavor of deviled eggs with zero filling required—this creamy dip is the ultimate easy appetizer! 🥚✨

03/08/2026

Lunch dishes are still in the sink, someone needs dinner to be easy, and the fridge is giving that “make something out of this” look. A complicated meal would be too much, but this quiche recipe turns a few basics into something that feels warm, filling, and a little special without extra stress. Eggs, turkey, and cheese baked into a flaky crust somehow make the whole evening feel more pulled together.

The top turns softly golden while the center stays creamy and just set. When the knife cuts through, a little steam slips out and the cheesy filling holds together in the best way.

Turkey and cheese quiche or veggie-packed quiche — which one wins at your table?

Quiche Recipe

Ingredients:

1 (9-inch) unbaked pie crust
1 cup shredded Swiss cheese
2 tablespoons all-purpose flour
1/2 cup cooked turkey, diced
3 large eggs, beaten
1 cup milk
3/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Instructions:

1. Preheat the oven to 400°F.
2. Toss the Swiss cheese with the flour and sprinkle it into the pie crust.
3. Scatter the diced turkey over the cheese.
4. Whisk the eggs, milk, cream, salt, and cayenne together until smooth.
5. Pour the egg mixture into the crust.
6. Bake until the filling is set and the top is lightly golden.
7. Let it rest briefly before slicing and serving.

03/08/2026

Shoes are by the door, the house smells quiet for once, and dinner needs to feel like Sunday without turning into an all-day headache. A rushed meal would miss the whole point, but this Sunday pot roast recipe does the heavy lifting in one pot and gives you that slow-cooked comfort everyone hopes for by the weekend. Tender beef, soft carrots, and rich gravy make the table feel full before anyone even sits down.

The roast comes out fork-tender while the onions melt into the broth. Potatoes soak up every bit of that savory gravy, and the smell alone feels like the kind of dinner people remember all week.

Potatoes in the pot or mashed on the side — which one makes pot roast better?

Sunday Pot Roast

Ingredients:

3 to 4 pound chuck roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 cup extra beef broth
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 1/2 pounds baby potatoes
4 large carrots, cut into chunks

Instructions:

1. Season the chuck roast all over with salt and black pepper.
2. Heat olive oil in a large Dutch oven and sear the roast on all sides until browned.
3. Remove the roast and cook the onion until softened, then stir in the garlic.
4. Add Worcestershire sauce, extra beef broth, beef broth, tomato paste, rosemary, and thyme and stir well.
5. Return the roast to the pot and cover.
6. Braise in a 275°F oven for about 2 hours.
7. Add the potatoes and carrots and continue cooking until the roast is fork-tender and the vegetables are soft.
8. Serve warm with the pan gravy.

03/08/2026

One kid is asking for eggs, another wants something with bread, and the morning somehow already feels loud before breakfast even hits the table. A complicated brunch would be too much, but this best shakshuka recipe pulls everything into one skillet and makes it feel like a real meal without extra fuss. It’s cozy, bold, and exactly the kind of breakfast that makes everyone slow down for a minute.

The sauce bubbles around the eggs while the edges of the peppers soften into the tomatoes. Warm spices hit first, then that golden yolk breaks into the sauce and turns every bite into something worth scooping up with bread.

Runny yolks or fully set eggs — which way makes shakshuka better?

Best Shakshuka Recipe

Ingredients:

2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 red bell pepper, stemmed, seeded, and diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
Pinch cayenne pepper, optional
1 (28-ounce) can fire-roasted crushed tomatoes
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper
6 large eggs
1/4 cup fresh parsley or cilantro
1/4 cup crumbled feta cheese
Pita or crusty bread, for serving

Instructions:

1. Heat the olive oil in a large lidded skillet over medium heat.
2. Add the onion and red pepper and cook until softened.
3. Stir in the garlic, cumin, paprika, and cayenne and cook until fragrant.
4. Add the crushed tomatoes, salt, and black pepper and simmer until the sauce thickens.
5. Make 6 wells in the sauce and crack one egg into each well.
6. Cover the pan and cook until the eggs are set the way you like.
7. Top with parsley and feta, then serve with pita or crusty bread.

03/08/2026

Strong women.
Strong world. 💜

Happy International Women’s Day!

Recipes Amelia

03/11/2026

03/11/2026

03/11/2026

03/11/2026

03/11/2026

03/09/2026

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03/08/2026

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