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Cooking with Amelia, 2503 S Beckley Avenue suite 110, Dallas, TX،, Dallas County, MO (2026)

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2503 S Beckley Avenue Suite 110, Dallas, TX،

10/20/2026

Slow Cooker Hawaiian BBQ Bacon Chicken 🐓🧀
A sweet, smoky, and cheesy slow cooker meal the whole family will love! Juicy chicken breasts are cooked low and slow in a flavorful honey BBQ sauce with tropical pineapple, crispy bacon, and finished with a layer of melted cheese. This easy dinner is perfect for busy weeknights, potlucks, or family gatherings!
# # # ✨ Ingredients:
* 4 boneless, skinless chicken breasts
* 1½ cups honey barbecue sauce
* 1 can (20 oz) pineapple chunks, drained (reserve ½ cup juice)
* 8 slices bacon, cooked and crumbled
* 2 cups shredded mozzarella cheese
* 1 tsp garlic powder
* 1 tsp onion powder
* ½ tsp smoked paprika
* ½ tsp black pepper
* ¼ tsp salt
* 2 tbsp brown sugar (optional)
* 2 tbsp sliced green onions, for garnish
* Nonstick cooking spray
# # # 🍳 Instructions:
1. Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.
2. Pat chicken breasts dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Place the seasoned chicken in the bottom of the slow cooker.
4. In a bowl, combine barbecue sauce, reserved pineapple juice, and brown sugar (if using).
5. Pour the BBQ mixture over the chicken, making sure each piece is coated.
6. Add half of the pineapple chunks and half of the crumbled bacon over the chicken.
7. Cover and cook on **LOW for 4–5 hours** or **HIGH for 2–3 hours**, until the chicken reaches 165°F and is tender.
8. Sprinkle mozzarella cheese over the chicken and top with the remaining pineapple and bacon.
9. Cover and cook for an additional **10–15 minutes** until the cheese is melted and bubbly.
10. Garnish with green onions and serve with extra BBQ sauce from the slow cooker spooned over the top.
# # # 📝 Recipe Tips:
* Drain pineapple well to keep the sauce from becoming too thin.
* Chicken thighs can be used instead of breasts for an extra juicy result.
* Try swapping mozzarella for cheddar, Monterey Jack, or a cheese blend.
* Serve with rice, mashed potatoes, roasted vegetables, or Hawaiian rolls for a complete meal.
* Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently until warmed through.
⏱️ **Prep Time:** 15 minutes
🍳 **Cook Time:** 4–5 hours on LOW or 2–3 hours on HIGH
🧀 **Cheese Melting Time:** 10–15 minutes
🍽️ **Servings:** 4–6

10/20/2026

Classic American Lemon Bars

Sweet, tangy and dusted with a delicate layer of icing sugar, lemon bars are a favourite at American bake sales and family gatherings! 🍋 The buttery shortbread base pairs beautifully with the smooth, zesty lemon filling. They're easy to make and perfect for sharing.

Ingredients

For the shortbread base

200 g plain flour

60 g icing sugar

150 g cold butter, cubed

Pinch of salt

For the lemon filling

250 g caster sugar

3 large eggs

100 ml fresh lemon juice

2 tsp finely grated lemon zest

30 g plain flour

Icing sugar, for dusting

Instructions

Preheat the oven to 180°C conventional or 160°C fan-forced.

Line a square baking tin approximately 20 × 20 cm with baking paper.

Combine the flour, icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs.

Press the mixture firmly into the base of the prepared tin.

Bake for 18–22 minutes, until lightly golden around the edges.

Meanwhile, whisk together the caster sugar, eggs, lemon juice and lemon zest.

Whisk in the flour until the filling is smooth.

Pour the filling over the hot shortbread base.

Return the tin to the oven and bake for 18–25 minutes, until the filling is set and no longer liquid in the centre.

Cool completely, then refrigerate for at least 2 hours.

Cut into squares with a clean knife and dust with icing sugar just before serving.

10/20/2026

Poulet Crockpot de Sweet Baby Ray
Le poulet Crockpot de Sweet Baby Ray est une recette simple et sans problème qui offre un goût intense avec un effort minimal. Le poulet se cuise lentement dans la sauce barbecue signature de Sweet Baby Ray jusqu'à ce qu'il soit juteux, savoureux et parfaitement recouvert d'une glaçure sucrée et acidulée. Aimé pour sa facilité et sa fiabilité, cette recette est idéale pour les soirées chargées, les rencontres informelles ou à tout moment où vous voulez de la nourriture réconfortante que tout le monde appréciera.
Ingrédients
4 à 6 côtes de poulet sans os et sans peau (ou votre choix de coupe)
1 (18 oz) bouteille de sauce barbecue originale de Sweet Baby Ray
Toute saveur ou variété sans sucre peut être utilisée
1⁄4 tasse de vinaigre blanc
1 cuillère à café de piment rouge
1⁄4 tasse de sucre brun
1⁄2 cuillère à café de poudre d'ail
Instructions
1. Préparer la sauce
Dans un bol à mélanger, mélangez la sauce barbecue, le vinaigre blanc, les pimentes rouges, le sucre brun et la poudre d'ail. Mélangez jusqu'à ce que la sauce soit complètement mélangée.
2. Ajouter le poulet
Placez les morceaux de poulet de manière équitable dans le crockpot.
3. Verser et cuire
Verser le mélange de sauce sur le poulet, en réserveant une petite quantité de sauce pour la glaçure plus t**d.
Couvrir et cuire à basse température pendant 4 à 6 heures, selon la taille et la coupe de la poulette. Pour les morceaux plus petits, commencez à vérifier la cuisson à 4 heures.
4. Glacier et servir
Avant de servir, brosser le poulet avec la sauce réservée pour une finition fraîche et savoureuse. Servez au chaud.
Conseils utiles
Choisissez votre coupe : Les côtes de poulet sans os gardent une appétit, tandis que les côtes à os ajoutent une saveur supplémentaire
Garde et réchauffage
Garde : Gardez les restes dans un contenant hermétique au réfrigérateur pendant jusqu'à 3 jours
Réchauffage : Réchauffez doucement au micro-ondes ou au four, ajoutant une goutte d'eau ou de bouillon pour garder le poulet humide

10/20/2026

Classic American Chicken Parmesan

Golden, crispy chicken topped with rich tomato sauce and bubbling melted cheese — what's not to love? ❤️ Chicken Parmesan is a popular American-Italian restaurant favourite that is surprisingly easy to make at home. Serve it with spaghetti for a satisfying dinner everyone will enjoy.

Ingredients

For the chicken

4 small chicken breast fillets, about 700–800 g total

100 g plain flour

2 eggs

2 tbsp milk

150 g breadcrumbs

50 g finely grated Parmesan

1 tsp garlic powder

1 tsp dried oregano

Salt and black pepper, to taste

2 tbsp olive oil

For the topping

400 g passata

2 cloves garlic, minced

1 tbsp olive oil

1 tsp dried basil

200 g grated mozzarella

30 g grated Parmesan

Instructions

Preheat the oven to 200°C conventional or 180°C fan-forced.

If necessary, gently flatten the chicken breasts to an even thickness.

Mix the breadcrumbs, grated Parmesan, garlic powder, oregano, salt and pepper in a shallow bowl.

Place the flour in another bowl. In a third bowl, whisk the eggs with the milk.

Coat each chicken breast in flour, dip into the egg mixture, then press into the breadcrumb mixture.

Heat the olive oil in a large frying pan and brown the chicken for 2–3 minutes per side. Work in batches if needed.

In a small saucepan, heat 1 tbsp olive oil and cook the garlic for 30 seconds. Add the passata and basil, then simmer for 5 minutes.

Place the chicken in a baking dish and spoon the tomato sauce over each piece.

Sprinkle with mozzarella and Parmesan.

Bake for 15–25 minutes, depending on thickness, until the chicken reaches 75°C internally and the cheese is bubbling.

Rest for 5 minutes before serving.

Serving tip: Serve over spaghetti with extra Parmesan and fresh basil. Garlic bread makes a wonderful side for soaking up the tomato sauce!

10/20/2026

Turkish Semolina Cake with Syrup (Havuçlu İrmik Helvası)
Ingredients:
1 cup semolina
1/2 cup unsalted butter
1 cup plain yogurt
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
1/2 cup chopped pistachios
For the syrup:
1 1/2 cups granulated sugar
1 1/2 cups water
Juice of 1/2 lemon
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, melt the butter and add the semolina. Stir until the semolina is coated with butter.
Add the yogurt, sugar, baking powder, and milk. Mix well.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 25-30 minutes, or until the top is golden brown.
While the cake is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
When the cake is done, remove it from the oven and immediately pour the hot syrup over the hot cake.
Let the cake cool completely in the pan. Once cool, sprinkle chopped pistachios over the top.
Cut into squares and serve.

10/20/2026

Southern Fried Green Tomatoes

Crispy, tangy and wonderfully crunchy, fried green tomatoes are a much-loved Southern American speciality! 🍅 Firm green tomatoes are coated in seasoned cornmeal and fried until golden, creating a delicious appetiser or side dish with plenty of character.

Ingredients

4 firm green tomatoes

100 g plain flour

2 eggs

100 ml buttermilk

150 g fine cornmeal

50 g breadcrumbs

1 tsp paprika

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

Vegetable oil, for shallow-frying

For the dipping sauce

100 g mayonnaise

1 tbsp lemon juice

1 tsp Dijon must**d

1 tsp hot sauce, optional

Instructions

Slice the green tomatoes into rounds approximately 8–10 mm thick. Pat them dry with paper towel.

Place the flour in one shallow bowl.

Whisk together the eggs and buttermilk in a second bowl.

In a third bowl, combine the cornmeal, breadcrumbs, paprika, garlic powder, salt and pepper.

Coat each tomato slice in flour, dip into the egg mixture, then press into the cornmeal coating.

Heat about 1 cm of vegetable oil in a large frying pan to approximately 175°C.

Fry the tomatoes in batches for 2–3 minutes per side, until crisp and golden. Avoid overcrowding the pan.

Drain on a wire rack and season lightly with extra salt if desired.

Mix the mayonnaise, lemon juice, must**d and hot sauce to make the dipping sauce.

Serve the tomatoes immediately while the coating is crunchy.

Serving tip: These are delicious alongside grilled chicken, barbecue dishes or burgers. Choose firm, genuinely unripe green tomatoes rather than ripe tomatoes that happen to be green!

10/19/2026

Mongolian Ground Beef Noodles
Ingredients
For the Beef and Noodles:
1 lb ground beef
8 oz rice noodles (or your preferred noodle)
2 tablespoons sesame oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 bell pepper, thinly sliced
2 green onions, chopped (for garnish)
For the Sauce:
¼ cup soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken the sauce)
1 tablespoon sriracha or chili paste (optional, for spice)
Instructions
Cook the Noodles:
Boil the Noodles:
Cook the rice noodles according to package instructions. Drain and set aside.
Cook the Ground Beef:
2. Brown the Beef:
In a large skillet or wok, heat sesame oil over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula, until fully browned. Drain any excess fat.
Add the Vegetables:
Add the sliced onion, garlic, and minced ginger to the skillet. Cook for another 2-3 minutes until the onions are softened and the garlic is fragrant. Add the bell pepper and cook for an additional 2 minutes, until the peppers are tender-crisp.
Prepare the Sauce:
4. Make the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, cornstarch-water mixture, and sriracha (if using). Pour the sauce over the beef and vegetable mixture, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens and becomes glossy.
Combine and Serve:
5. Add the Noodles:
Toss the cooked noodles into the skillet with the beef and sauce. Stir gently to coat the noodles evenly. Let everything cook together for another 1-2 minutes, allowing the noodles to absorb the sauce.
Garnish and Serve:
Top the Mongolian Ground Beef Noodles with chopped green onions and an optional sprinkle of sesame seeds or red pepper flakes for extra flavor and crunch.
These Mongolian Ground Beef Noodles are a savory and satisfying dish, full of rich flavors from the soy sauce, hoisin, and ginger. It's a quick, one-pan meal that's perfect for weeknight dinners!

10/19/2026

BAKED ZITI WITH MOZZARELLA 🧀
🛒 Ingredients
1 lb ziti pasta
1 lb ground beef
1 jar (24 oz) marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella
½ cup grated Parmesan
½ onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
👩‍🍳 Instructions
1️⃣ Cook the pasta: Boil ziti in salted water until just shy of al dente. Drain.
2️⃣ Make the meat sauce: Brown ground beef with onion in a skillet. Drain excess grease, add garlic, and cook for 1 minute. Stir in marinara sauce and Italian seasoning.
3️⃣ Mix and layer: Toss the pasta with the meat sauce. Spread half into a greased baking dish, add ricotta and some mozzarella, then top with the remaining pasta. Finish with mozzarella and Parmesan.
4️⃣ Bake: Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbly with golden melted cheese. Let rest for 5 minutes before serving.
✨ Tip: For extra cheesy goodness, add a little mozzarella between the pasta layers!
😋🍅🧀 Enjoy this comforting, cheesy family favorite!

10/19/2026

Get Ready for the Ultimate Dessert Delight: Pecan Cream Pie! ✨🥧
Are you ready to indulge in a heavenly slice of sweet, nutty goodness? Look no further than Pecan Cream Pie—the perfect fusion of rich pecans, silky cream, and a buttery crust that will leave your taste buds dancing with joy! Whether you're planning for a holiday feast, a special occasion, or just a treat-yourself moment, this pie is sure to impress everyone at the table. Let’s dive into what makes this dessert a must-try!
🥄 What Makes Pecan Cream Pie So Special?
The Crust: It all starts with a tender, flaky pie crust that’s buttery and golden brown. This serves as the perfect foundation for all the delicious layers to come. You can go with a homemade classic or save time with a store-bought option.
Creamy Filling: The heart of this pie is its luscious cream filling. Made with rich ingredients like cream cheese, whipped cream, and a touch of sugar, it creates a smooth, velvety texture that contrasts perfectly with the crunch of the pecans.
Caramelized Pecans: Pecans are the star of the show! These nuts add an irresistible crunch and deep, toasty flavor. You’ll often see them caramelized in a sugary, buttery glaze that gives this pie its signature nutty-sweet balance.
A Hint of Vanilla: A touch of vanilla extract in the cream filling elevates the flavor, giving the pie a cozy, comforting aroma that pairs beautifully with the pecans.
Perfect for Any Occasion: Whether served at a family gathering, holiday celebration, or even as a midweek treat, Pecan Cream Pie is a dessert that brings people together. It’s a slice of joy in every bite!
🎉 Tips for Making the Best Pecan Cream Pie:
Chill Time is Key: Letting the pie chill in the fridge for a few hours ensures the cream filling sets perfectly, making each slice clean and firm.
Get Creative with Toppings: Drizzle a little caramel sauce or add a dollop of whipped cream for an extra indulgent twist!
Use Fresh Pecans: For the best flavor, always use fresh, high-quality pecans. Their natural oils and sweetness will make your pie stand out.
🔥 Conclusion: A Must-Try Dessert!
If you love pies, creamy desserts, or anything with pecans, this is a dessert you simply can’t miss. The combination of textures and flavors—smooth cream, crunchy pecans, and a buttery crust—creates a masterpiece that’s impossible to resist.
So, what are you waiting for? Get baking and treat yourself to a slice of Pecan Cream Pie magic!

10/19/2026

Beefy Cheesy Biscuit Bake 🥓
🛒 Ingredients
1 lb ground beef
1 can refrigerated biscuit dough (16 oz)
1½ cups shredded cheddar cheese
½ cup sour cream
½ onion, diced
1 packet taco seasoning
½ cup cooked bacon bits
¼ cup water
Chopped parsley for garnish (optional)
👩‍🍳 Instructions
Cook the beef: Brown ground beef and diced onion in a skillet over medium heat. Drain excess grease, then stir in taco seasoning and water. Simmer for 2 minutes.
Prepare the biscuits: Preheat oven to 375°F (190°C). Cut biscuits into quarters and spread them in a greased 9×13-inch baking dish.
Add the toppings: Mix sour cream into the beef mixture, then spoon it over the biscuits. Sprinkle cheddar cheese and bacon bits evenly on top.
Bake: Bake for 25–35 minutes, until the biscuits are cooked through and the cheese is melted and golden. Cover loosely with foil if the cheese browns too quickly.
Serve: Let rest for 5 minutes, garnish with parsley, and enjoy warm! 😋
💡 Tip: Check the center biscuits before serving to make sure they’re fully baked.
❤️ Cheesy, beefy, and comforting—perfect for an easy family dinner!

Cooking with Amelia

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