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Recipes Amelia, Florida City, FL (2026)

10/12/2026

ONE POT SPAGHETTI WITH MEAT SAUCE

10/12/2026

Dip the chicken in buttermilk twice, that's where the extra crunch comes from. 🍗
A full dinner for 4: crispy chicken, garlic Parmesan fries, and creamy coleslaw, about 3 hours including the marinade.

A buttermilk marinade keeps the chicken juicy, a thick craggy coating gives it crunch, and a 10-minute rest on a wire rack gets it ready for the oil.

Yes, it's three dishes and at least 2 hours of marinating, BUT the marinating happens in the fridge and the fries bake in the oven.

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Crispy Southern Fried Chicken Plate with Garlic Parmesan Fries and Coleslaw Recipe:

INGREDIENTS:
Chicken:
- 2 lbs bone-in chicken pieces (drumsticks and thighs)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1 1/2 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying

Garlic Parmesan Fries:
- 4 large russet potatoes
- 3 tbsp olive oil
- 3 garlic cloves, finely minced
- 3 tbsp grated Parmesan
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, finely chopped

Creamy Coleslaw:
- 4 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp apple c***r vinegar
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and black pepper, to taste

STEPS:
Chicken
1. Put the chicken in a large bowl, pour in the buttermilk and hot sauce (if using), and toss until every piece is coated. Cover and refrigerate at least 2 hours, or overnight. Take it out 15 minutes before frying.
2. In a large bowl, combine the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
3. Lift each piece out of the buttermilk and let the excess drip off. Dredge in the seasoned flour, pressing firmly to build a thick, craggy coating.
4. For extra crunch, dip the chicken briefly back into the buttermilk and coat with flour again.
5. Rest the coated chicken on a wire rack for 10 minutes.
6. Heat vegetable oil in a deep, heavy-bottomed pot to 325°F. Fry in batches for about 12–18 minutes, adjusting for piece size and keeping the oil around 300–325°F, until deeply golden and the thickest part reaches at least 165°F.
7. Transfer to a wire rack to drain.

Fries
8. Preheat the oven to 425°F. Wash and peel the potatoes and cut them into thick, even fries. Soak in cold water for 20 minutes, then drain and pat completely dry with clean towels.
9. Toss with the olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Spread on two large baking sheets with space between the fries. Bake 30–40 minutes, flipping halfway, until golden brown and crispy.
10. While the fries bake, lightly sauté the minced garlic in a little olive oil until fragrant. Toss the hot fries with the garlic, Parmesan, and parsley.

Coleslaw
11. Finely shred the cabbage and grate the carrots into a large bowl.
12. In a separate bowl, whisk the mayonnaise, sour cream, vinegar, lemon juice, sugar, Dijon, garlic powder, salt, and pepper until smooth and creamy.
13. Pour over the cabbage and carrots, toss gently, and refrigerate 20 minutes.

Serve
14. Plate the chicken, fries, and coleslaw together, sprinkle parsley over the fries, and serve right away while the chicken is crunchy, the fries are hot, and the coleslaw is cool.

ONE TIP: Press the coating on firmly for a thick, craggy crust, and for extra crunch dip the chicken back into the buttermilk and coat it again.

⏱️ Prep: 25 min | Marinate: 2 hr | Cook: 40 min | Total: 3 hr 5 min | Serves: 4
🔥 ~980 calories | ~49g protein per serving

SAVE this for the weekend you want a full family dinner on one plate. 🍟

Drumstick or thigh, which piece do you grab first? 😍

10/10/2026

Never cut lasagna right out of the oven 🤯

10/10/2026

Cottage cheese is the trick that keeps this lasagna juicy, even when you reheat it. 🧀
If your lasagna ever turned out dry or slid apart on the plate, this three-cheese layer and one rule fix both.

Cottage cheese, ricotta, mozzarella, and one egg make a moist, gooey filling that holds together. The egg keeps the cheese layer set when you slice it.

Yes, it takes layering and a 30-minute rest before you cut it, BUT the meat sauce can be made a day or two ahead, and a whole pan freezes for up to 3 months.

INGREDIENTS:
- 1 lb ground beef (15–20% fat)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 1 tbsp olive oil
- 1/4 cup beef broth
- 28 oz marinara sauce (3 cups)
- 1/2 tsp sea salt, 1/4 tsp black pepper
- 1/4 tsp dried thyme, 1/2 tsp sugar
- 4 tbsp chopped parsley, divided
- 9 lasagna noodles
- 16 oz low-fat cottage cheese
- 15 oz reduced-fat ricotta
- 1 large egg
- 4 cups shredded mozzarella, divided

STEPS:
1. Preheat oven to 375°F. Cook the noodles in a large pot of well-salted water until barely al dente, stirring often. Drain and rinse in cold water.
2. Brown the beef and onion in the olive oil for 5 minutes. Add the garlic and cook 1 more minute.
3. Add the beef broth and stir about 2 minutes until nearly evaporated. Add the marinara, salt, pepper, thyme, sugar, and 2 tbsp parsley. Cover and simmer 5 minutes.
4. Mix the cottage cheese, ricotta, egg, remaining 2 tbsp parsley, and 1 cup mozzarella.
5. In a 9x13 dish, spread 1/2 cup meat sauce. Add 3 noodles, 1/3 of the sauce, 1 cup mozzarella, and half the cheese mixture.
6. Repeat once. For the top, add 3 noodles, the last 1/3 of the sauce, and the remaining mozzarella.
7. Poke a few toothpicks into the top so the foil doesn't stick, then cover with foil and bake 45 minutes. Remove every toothpick before serving.
8. Remove the foil and broil 3–5 minutes until golden. Rest 30 minutes before slicing.

ONE TIP: Don't skip the 30-minute rest. Cut it right away and the lasagna slides apart.

SAVE this for a busy school night when you want dinner waiting in the fridge or freezer. 🍝

Cottage cheese in your lasagna, or ricotta only?

10/09/2026

Thick chili with no flour or cornstarch, just one simple trick. 🌶️
If your chili always comes out thin and watery, this stovetop method fixes it.

The trick is two small things: mix the chili powder into the raw beef before browning, so every bite is seasoned, then simmer the pot uncovered so it thickens on its own.

Yes, it needs 45 to 60 minutes of simmering, BUT it's mostly hands-off and it makes a thick, hearty pot loaded with beef and beans.

INGREDIENTS:
- 2 lbs lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 1/2 tbsp chili powder, divided
- 1 tsp cumin
- 1 green bell pepper, seeded and diced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (19 oz) red kidney beans, drained and rinsed
- 1 1/2 cups beef broth
- 1 cup b**r (or extra broth)
- 1 tbsp tomato paste
- 1 tbsp brown sugar (optional)
- Salt and black pepper, to taste

STEPS:
1. Mix the ground beef with 1 1/2 tbsp of the chili powder.
2. In a large pot, brown the beef with the onion, jalapeño, and garlic. Drain any fat.
3. Add the remaining chili powder and all the other ingredients.
4. Bring to a boil, then reduce the heat and simmer uncovered for 45 to 60 minutes until it reaches the thickness you want.
5. Season with salt and pepper to taste.
6. Top with cheddar, green onions, or cilantro.

ONE TIP: Simmering uncovered is the best way to thicken chili. Short on time? Stir in a little cornmeal, or a cornstarch or flour slurry.

SAVE this for game day or a cold weeknight. It freezes and reheats beautifully in single portions. 🥣

Cornbread or buttered toast on the side of your chili?

10/08/2026

Would you serve this classic Green Bean Casserole at Thanksgiving? 😍👇

CLASSIC GREEN BEAN CASSEROLE

A creamy, comforting holiday favorite made with tender green beans, creamy mushroom sauce, and plenty of crispy fried onions! Golden, bubbly, and always a hit at the dinner table. ❤️

INGREDIENTS:

• 4 cups frozen cut green beans
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• 1/2 tsp black pepper
• 1/4 tsp seasoned salt
• 1 1/2 cups crispy fried onions, divided

INSTRUCTIONS:

1. Preheat the oven to 350°F.

2. Bring a medium pot of salted water to a boil. Add the frozen green beans and boil for about 2–3 minutes, until tender-crisp. Drain well.

3. In a large bowl, combine the green beans, cream of mushroom soup, milk, soy sauce, pepper, seasoned salt, and 1 cup of the crispy fried onions.

4. Transfer the mixture to a 2-quart baking dish.

5. Bake uncovered for 30–35 minutes, until hot and bubbly.

6. Remove from the oven and stir.

7. Top with the remaining crispy fried onions and return to the oven for about 10 minutes, or until the onions are golden and crispy.

OPTIONAL:
Add 1 1/2 cups shredded cheddar cheese to the sauce for an extra cheesy casserole! 🧀

GREEN BEAN OPTIONS:
• Canned: Drain 2 cans (14.5 oz each) of cut green beans.
• Fresh: Use 1 1/2 lbs trimmed green beans and simmer for about 7–8 minutes.

TIP:
You can prepare the casserole up to 48 hours ahead. Keep the crispy onion topping separate until baking, then add it before the final bake.

10/08/2026

Would you grab a big bowl of this homemade Chicken Noodle Soup? 😍👇

CHICKEN NOODLE SOUP 🍲🐔

Nothing beats a warm bowl of homemade Chicken Noodle Soup! Tender chicken, hearty vegetables, flavorful broth, and comforting noodles come together for the ultimate cozy meal. ❤️

INGREDIENTS:

• 1/2 tbsp butter
• 2 ribs celery, diced
• 3–4 large carrots, diced
• 1 clove garlic, minced
• 10 cups chicken stock or broth
• 1 tsp salt, to taste
• 1/2 tsp freshly ground black pepper
• 1/8 tsp dried rosemary
• 1/8 tsp dried thyme
• 1/8 tsp crushed red pepper flakes
• 1 batch homemade egg noodles OR 4 cups dry egg noodles, farfalle, or other bite-size pasta
• 3 cups rotisserie chicken, shredded
• 1 tsp chicken bouillon or Better Than Bouillon, as needed

INSTRUCTIONS:

1. Melt the butter in a large stock pot over medium-high heat. Add the diced celery and carrots and sauté for 3 minutes.

2. Add the minced garlic and cook for another 30 seconds.

3. Pour in the chicken stock. Season with salt, pepper, rosemary, thyme, and crushed red pepper flakes. Taste the broth and add chicken bouillon if needed.

4. Bring the broth to a boil.

5. Add the noodles and cook just until they are al dente.

6. Be careful not to overcook store-bought noodles. Remove the pot from the heat as soon as they are barely tender because they will continue cooking in the hot broth.

7. Add the shredded rotisserie chicken and stir to combine.

8. Taste the soup and adjust the seasonings if needed.

9. Serve hot with homemade bread or warm dinner rolls.

TIP:
Homemade chicken stock gives this soup incredible depth of flavor. And if you're using regular noodles, don't overcook them—they can quickly become mushy! 🍜

10/08/2026

Would you make this classic apple pie for your family? 🍎👇

THE BEST APPLE PIE 🍎🥧

Imagine warm, saucy apples bubbling beneath a buttery, flaky lattice crust! This classic apple pie is pure comfort food and perfect for holidays, family gatherings, or whenever you’re craving a homemade dessert. ❤️

INGREDIENTS:

• 1 double pie crust
• 2 1/4 lbs Granny Smith apples, peeled, cored and thinly sliced
• 1 1/2 tsp cinnamon
• 8 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/4 cup water
• 1 cup granulated sugar
• 1 egg + 1 tbsp water, for egg wash

INSTRUCTIONS:

1. Prepare the double pie crust and chill according to the recipe instructions. Preheat oven to 425°F.

2. Melt butter in a saucepan over medium heat. Whisk in flour and simmer for 1 minute, whisking constantly.

3. Whisk in water and sugar. Bring to a boil, then reduce heat and simmer for 3 minutes, whisking frequently. Remove from heat.

4. Peel, core, and thinly slice the apples. Toss them with cinnamon, then pour the buttery sugar sauce over the apples and stir to coat.

5. Roll out the bottom crust into a 12-inch circle and transfer it to a 9-inch pie plate. Add the apple filling, mounding it slightly in the center.

6. Roll out the second crust into an 11-inch circle and cut into 10 strips. Arrange the strips in a woven lattice pattern over the apples.

7. Beat together the egg and 1 tbsp water. Brush the lattice crust with the egg wash.

8. Bake at 425°F for 15 minutes.

9. Reduce the oven temperature to 350°F and bake for another 45 minutes, or until the apples are tender and the filling is bubbling.

10. Let the pie rest at room temperature for at least 1 hour before slicing.

TIP:
Letting the pie cool is important! It gives the juices time to thicken and set so your slices hold together beautifully. 🍎🥧

SERVING IDEA:
Serve warm with a scoop of vanilla ice cream for the ultimate dessert! 🍦❤️

10/08/2026

Would you add extra cheese or avocado on top? 😍👇

CHICKEN TORTILLA SOUP 🍲🌮

This cozy Chicken Tortilla Soup is a hearty one-pot dinner packed with tender shredded chicken, sweet corn, black beans, tomatoes, and homemade crispy tortilla strips. Comforting, flavorful, and perfect for a chilly evening! ❤️

INGREDIENTS:

For the Soup:
• 2 tbsp light olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1–2 jalapeño peppers, seeded and diced
• 32 oz chicken broth
• 28 oz can crushed tomatoes
• 1 lb chicken breasts, or leftover rotisserie chicken
• 15 oz can corn, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp salt, or to taste
• 1/3 cup chopped cilantro
• 1 1/2 tbsp lime juice

For the Tortilla Strips:
• 1/4 cup olive oil
• 8 corn tortillas

For Toppings:
• 1 large avocado, diced
• Lime wedges
• Extra cilantro

INSTRUCTIONS:

1. Heat 1/4 cup olive oil in a pan over medium-high heat. Cut the corn tortillas into thin strips.

2. Fry the tortilla strips in batches until crisp. Transfer to a paper towel-lined plate to drain and set aside.

3. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.

4. Add the chopped onion, garlic, and jalapeño. Sauté until the vegetables soften.

5. Add the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt.

6. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through and easy to shred.

7. Remove the chicken from the pot and shred it with two forks.

8. Return the shredded chicken to the soup and simmer for another 5 minutes.

9. Remove from heat and stir in the cilantro and lime juice.

10. Ladle into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.

TIP:
Want it spicier? Add extra jalapeño! And for the best leftovers, store the toppings separately so the tortilla strips stay crispy. 🌶️🥑

10/07/2026

Would you make this cozy homemade chicken soup? 🍲❤️

THE BEST CHICKEN SOUP RECIPE 🍲💛

Nothing beats a cozy bowl of homemade chicken soup! This classic recipe is packed with tender shredded chicken, hearty vegetables, and a light, golden homemade broth. Perfect for chilly nights, sick days, or anytime you’re craving something warm and comforting.

INGREDIENTS:
• 10–12 bone-in, skinless chicken thighs (about 3 pounds)
• 12 cups cold water
• 1 tablespoon olive oil
• 2 medium yellow onions, diced
• 8 large carrots, peeled and sliced
• 6 stalks celery, chopped
• 5 cloves garlic, minced
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 small bay leaves
• 2–3 tablespoons fresh lemon juice
• Fresh parsley, chopped, for serving

DIRECTIONS:
1. Add chicken thighs and cold water to a large pot or Dutch oven. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 30–40 minutes, until the chicken reaches 165°F.
2. Transfer the cooked chicken to a plate and let it cool enough to handle.
3. Strain the broth through a fine-mesh strainer and set aside.
4. Heat olive oil in the pot over medium heat. Add onion and cook for 4–5 minutes. Add carrots and celery and cook for another 10–15 minutes, until softened.
5. Stir in garlic, salt, black pepper, and bay leaves. Cook for 1–2 minutes until fragrant.
6. Pour the strained chicken broth back into the pot. Cover and gently simmer for about 30 minutes, until the vegetables are tender.
7. Remove the chicken from the bones and shred or chop into bite-size pieces.
8. Return the shredded chicken to the soup during the final 5–10 minutes. Remove the bay leaves and stir in lemon juice.
9. Taste and adjust salt and pepper. Serve hot with fresh chopped parsley.

TIP:
For an even quicker version, use cooked or rotisserie chicken and low-sodium chicken broth. Add the shredded chicken during the final 5–10 minutes just to warm it through.

STORAGE:
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

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