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Cooking with Amélie, New York, NY (2026)

05/07/2025

Million Dollar Chicken Casserole

Ingredients:

4 cups cooked chicken, shredded

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

1/2 cup cooked bacon, crumbled

1/2 cup breadcrumbs

2 tablespoons melted butter

Fresh chives, chopped (for garnish)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a large mixing bowl, stir together the cream cheese, sour cream, mayonnaise, mozzarella, cheddar, garlic powder, and onion powder. Mix until smooth and creamy.

Season with salt and pepper to taste, then fold in the shredded chicken.

Spread the creamy chicken mixture evenly into the prepared baking dish.

In a small bowl, mix the breadcrumbs with the melted butter.

Sprinkle the buttered breadcrumbs and crumbled bacon evenly over the casserole.

Bake for 25–30 minutes, until hot and bubbly and the top is golden.

Garnish with fresh chives before serving. Dig in while it's hot and melty!

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6–8 | Total Time: 45 minutes

Happy cooking!

05/07/2025

Glow-in-the-Dark Moonlit Cupcakes

Ingredients:

Cupcake Batter

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

½ cup milk

¼ cup tonic water (contains quinine, which glows under black light)

Food coloring (neon or gel colors work best—pink, green, blue, purple)

Frosting

1 cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons tonic water (or regular milk)

1 teaspoon vanilla extract

Neon food coloring (separate into bowls for multiple shades)

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract.

Mix in the dry ingredients, alternating with milk and tonic water until the batter is smooth.

Divide the batter into separate bowls and tint each with different neon food colorings.

Spoon dollops of each color into the cupcake liners to create a swirled, tie-dye effect.

Bake for 16–18 minutes, or until a toothpick comes out clean. Let cool completely.

For the frosting, beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla and tonic water until smooth.

Divide the frosting into bowls, add food coloring, and swirl together in a piping bag.

Frost the cupcakes and watch them glow under black light!

Prep Time: 20 minutes | Cook Time: 18 minutes | Servings: 12 | Total Time: 38 minutes

Happy cooking (and glowing)!

05/07/2025

Dill Pickle Fat Bombs

Ingredients:

8 oz cream cheese, softened

1/2 cup shredded cheddar cheese

1/2 cup dill pickles, finely chopped

1/2 tablespoon pickle juice

1/2 teaspoon garlic powder

1/2 teaspoon dried dill w**d

2 green onions, chopped

8 oz bacon, cooked crispy and chopped small

Directions:

In a mixing bowl, whip the softened cream cheese until smooth and fluffy.

Add in the cheddar cheese, chopped pickles, pickle juice, garlic powder, dill w**d, and green onions. Mix until everything is well combined.

Chill the mixture in the fridge for at least 15 minutes to firm it up—this makes it easier to roll.

Meanwhile, cook the bacon until nice and crispy. Let it cool, then chop it into small bits and place in a small bowl.

Once the cheese mixture is chilled, use a small cookie scoop or spoon to form about 12 even-sized balls.

Roll each ball in the crispy bacon bits until fully coated.

Chill the fat bombs again until ready to serve. Keep them covered in the fridge for max freshness.

Prep Time: 15 minutes | Chill Time: 15 minutes | Servings: 12 | Total Time: 30 minutes

Happy cooking!

05/07/2025

Sugar Cookie Lemonade Crumble

Ingredients:

Sugar Cookie Base

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Lemonade Filling

1 cup lemon juice (freshly squeezed)

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

3 large eggs

2 tablespoons unsalted butter, melted

Crumble Topping

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup unsalted butter, cold and cut into small pieces

Optional: 1/4 cup granulated sugar for sprinkling

Directions:

Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt for the cookie base.

In a large bowl, beat the softened butter with granulated sugar and brown sugar until creamy.

Add the egg and vanilla extract, mixing well.

Gradually stir in the dry ingredients until the dough just comes together.

Press the dough evenly into the bottom of the prepared pan.

In another bowl, whisk together lemon juice, sugar, flour, and salt until smooth.

Beat in the eggs one at a time, then stir in the melted butter.

Pour the lemonade filling over the cookie base in the pan.

In a small bowl, mix together the crumble topping ingredients with a pastry cutter or your fingers until crumbly.

Sprinkle the crumble topping evenly over the lemon filling.

Bake for 30–35 minutes, or until the filling is set and the topping is golden brown.

Let the bars cool completely before slicing.

Optional: sprinkle with extra granulated sugar for a sweet finish.

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 9–12 | Total Time: 55 minutes

Happy cooking!

05/07/2025

Juicy Pineapple Heaven Cake

Ingredients:

1 box angel food cake mix

1 can (20 oz) crushed pineapple in juice (do not drain)

1 container (8 oz) whipped topping (Cool Whip), thawed

1 box (3.4 oz) instant vanilla pudding mix

1 can (8 oz) crushed pineapple (for topping)

Optional: maraschino cherries and shredded coconut for garnish

Directions:

Preheat your oven to 350°F (175°C). In a large bowl, mix the angel food cake mix and the 20 oz can of crushed pineapple (with juice). Stir gently until well combined and fluffy.

Pour the batter into a greased 9x13-inch baking dish.

Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean. Let the cake cool completely.

In another bowl, whisk together the instant vanilla pudding mix and the 8 oz can of crushed pineapple (with juice) until smooth.

Fold in the whipped topping until fully combined and creamy.

Spread the creamy topping evenly over the cooled cake.

Chill the cake in the fridge for at least 1 hour before serving.

Garnish with maraschino cherries and shredded coconut if you’re feeling extra tropical!

Prep Time: 10 minutes | Cook Time: 30 minutes | Chill Time: 60 minutes | Servings: 12 | Total Time: 1 hour 40 minutes

Happy cooking!

05/07/2025

Mediterranean Spinach and Feta Cheese Crisps

Ingredients:

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/2 cup parmesan cheese, finely grated

1/2 cup mozzarella cheese, shredded

1 teaspoon olive oil

1/2 teaspoon garlic powder

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, toss together the chopped spinach, feta, parmesan, mozzarella, olive oil, and garlic powder.

Scoop heaping tablespoons of the mixture onto the baking sheet, flattening each pile slightly to form circles (leave space between for spreading).

Bake for 8–10 minutes, or until the edges are golden and crispy.

Let them cool on the pan for 5 minutes—they’ll firm up as they cool.

Serve as-is for a cheesy snack or with a dollop of Greek yogurt or hummus for dipping.

Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 12 crisps | Total Time: 20 minutes

Happy cooking!

05/07/2025

Churro Mug Cake

Ingredients:

1/4 cup (60 g) cottage cheese

1 egg

1 tablespoon (15 ml) maple syrup or honey

1/2 teaspoon vanilla extract

1/4 cup (30 g) all-purpose flour or oat flour

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

Pinch of salt

Topping:

1 teaspoon sugar

1/2 teaspoon ground cinnamon

Optional: melted butter for brushing the top

Directions:

In a blender or small bowl, mix the cottage cheese, egg, maple syrup, and vanilla extract until smooth.

Stir in the flour, baking powder, cinnamon, and salt until you get a thick batter.

Pour the batter into a microwave-safe mug (10 oz or larger).

Microwave on high for 1 minute 30 seconds to 1 minute 50 seconds, until the cake is just set in the center.

Let it cool for 1 minute. If you’re feeling extra, brush the top with a little melted butter.

Sprinkle with the cinnamon sugar topping, grab a spoon, and dig in while it’s warm!

Prep Time: 5 minutes | Cook Time: 2 minutes | Servings: 1 | Total Time: 7 minutes

Happy cooking!

05/07/2025

Soft Condensed Milk Rolls

Ingredients:

2 cups (250g) bread flour

3 tablespoons (40g) sugar

1 tablespoon + 2 teaspoons (25g) sweetened condensed milk

1/2 teaspoon (3g) salt

1 teaspoon (4g) dry yeast

3/4 cup (180g) milk

1 1/2 tablespoons (20g) unsalted butter, softened

Directions:

In a large mixing bowl, combine bread flour, sugar, condensed milk, salt, dry yeast, and milk. Stir until a sticky dough forms.

Knead the dough by hand or with a mixer for about 5–7 minutes, then add softened butter.

Continue kneading until the dough is smooth, elastic, and stretchy—about 10–12 minutes total.

Cover and let the dough rise in a warm spot until it doubles in size, about 1 hour.

Punch down the dough and divide it into 5 to 16 equal portions depending on your preferred roll size. Let them rest for 15 minutes.

Shape each piece into a smooth ball and place them in a greased or lined baking pan, slightly spaced.

Cover and let rise again for 30–40 minutes, until the rolls puff up.

Lightly dust the tops with flour and bake in a preheated oven at 300°F (150°C) for 20 minutes, or until golden on top.

Prep Time: 25 minutes | Rise Time: 90 minutes | Bake Time: 20 minutes | Servings: 9–16 rolls | Total Time: ~2 hours 15 minutes

Happy cooking!

05/07/2025

Poblano Chicken Tortilla Soup

Ingredients:

1 tablespoon olive oil

1 yellow onion, chopped

3 poblano peppers, seeded and chopped

2 cloves garlic, minced

1 pound chicken breasts

1 tablespoon taco seasoning

Salt and pepper, to taste

3 cups red enchilada sauce

2 cups salsa verde

3 cups chicken broth

1/4 cup hot sauce (optional, for heat lovers)

4 tablespoons butter

1/2 cup chopped fresh cilantro

1/2 cup shredded cheddar cheese

Tortilla chips, for serving

Optional toppings: plain yogurt or sour cream, extra cheese, green onions, avocado, lime wedges

Directions:

Heat the olive oil in a large soup pot over medium heat.

Sauté the onion, poblanos, and garlic for about 5 minutes, until softened and fragrant.

Add the chicken breasts, taco seasoning, salt, and pepper.

Pour in the enchilada sauce, salsa verde, chicken broth, hot sauce (if using), and butter. Give it all a good stir.

Bring the soup to a simmer and cook for 15 minutes, or until the chicken is fully cooked.

Remove the chicken and shred it with two forks, then return it to the pot.

Stir in the cilantro and shredded cheese until melted and combined.

Serve hot with tortilla chips and your favorite toppings like yogurt, more cheese, avocado, green onions, cilantro, and lime.

Crockpot Method:
Layer onion, poblanos, garlic, chicken, and seasoning in the crockpot. Pour in sauces, broth, hot sauce, and butter. Cook on low for 6–7 hours or high for 3–4 hours. Shred chicken, stir in cilantro and cheese, and serve!

Prep Time: 10 minutes | Cook Time: 25 minutes (or crockpot 6–7 hours) | Servings: 6 | Total Time: 35 minutes

Happy cooking!

05/07/2025

Sizzling Chinese Pepper Steak with Onions

Ingredients:

1 lb flank steak or sirloin, thinly sliced

2 tablespoons cornstarch

2 tablespoons soy sauce

2 tablespoons sesame oil

1 large onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 cloves garlic, minced

1 tablespoon oyster sauce (optional but tasty!)

1/2 teaspoon black pepper

1/4 cup water

Cooked white rice (for serving)

Directions:

In a bowl, toss the sliced steak with cornstarch and soy sauce until evenly coated. Let it marinate for 10–15 minutes.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Add the steak in a single layer (in batches if needed) and sear until browned—about 2 minutes per side. Remove and set aside.

In the same skillet, add the remaining sesame oil, then toss in the sliced onion and bell peppers. Stir-fry for 3–4 minutes until slightly softened.

Add the garlic and cook for another 30 seconds until fragrant.

Return the steak to the skillet and pour in the oyster sauce, black pepper, and water. Stir everything together and cook for another 2–3 minutes until the sauce thickens slightly.

Serve hot over rice and enjoy every sizzling, saucy bite.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 | Total Time: 30 minutes

Happy cooking!

05/07/2025

Oatmeal Apple Carrot Breakfast Cake (No Sugar, No Flour)
Ingredients:

2 cups (200 g) rolled oats, chopped in a blender

1 teaspoon baking powder

1 cup (240 ml) milk of your choice

1 carrot, grated

9 dried apricots, rinsed with hot water and chopped

4 tablespoons raisins, rinsed with hot water

1 apple, grated

1 teaspoon cinnamon

3 eggs

Directions:

Preheat your oven to 350°F (175°C) and grease or line a round cake pan.

In a large bowl, whisk the eggs until frothy.

Add the milk, grated carrot, grated apple, chopped apricots, and raisins to the eggs. Stir to combine.

Mix in the blended oats, cinnamon, and baking powder until everything is evenly incorporated.

Let the batter sit for 5–10 minutes so the oats can absorb some of the liquid—this makes it extra tender.

Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

Let it cool slightly before slicing. Serve warm or at room temp—either way, it’s delicious!

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 6–8 | Total Time: 50 minutes

Happy cooking!

05/07/2025

Philly Cheesesteak Meatloaf

Ingredients:

1 1/2 pounds lean ground beef

1 large onion, chopped

1 green bell pepper, chopped small

1 red bell pepper, chopped small

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

2 large eggs

1 cup shredded cheddar cheese (plus more for topping)

1 cup shredded mozzarella cheese

1/2 cup breadcrumbs

1/4 cup milk

Fresh parsley for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C) and grease a standard loaf pan.

In a skillet over medium heat, sauté the onions, green pepper, red pepper, and garlic until softened (about 5 minutes). Let cool slightly.

In a large mixing bowl, combine the ground beef, cooked veggies, Worcestershire sauce, salt, pepper, Italian seasoning, eggs, breadcrumbs, milk, and both cheeses.

Mix everything together gently until well combined—don’t overmix or the meatloaf can get tough.

Press half the mixture into the loaf pan, sprinkle a layer of shredded cheese in the middle, then top with the remaining meat mixture.

Bake uncovered for 45–50 minutes, then sprinkle more shredded cheese on top.

Return to the oven for 5–10 more minutes, or until cheese is bubbly and the meatloaf is cooked through (160°F internal temp).

Let rest for 10 minutes, slice, and garnish with fresh parsley if you’d like.

Prep Time: 15 minutes | Cook Time: 55 minutes | Servings: 6–8 | Total Time: 1 hour 10 minutes

Happy cooking!

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