Pastina Soup aka Italian Penicillin 🍁🥣 This is my interpretation of the viral soup 💖 Recipe is on my website as well (link in bio) 🫶😬 Ingredients 1 whole chicken (5.5 lbs is what I used) 8 oz Pastina pasta, you can use orzo as well 3 medium carrots, peeled and cut into thirds (smaller if using immersion) 4 celery stalks, cut into thirds (smaller if using immersion) 4 large garlic cloves, peeled and roughly chopped 1 lemon, quartered zest of 1 lemon 1 large onion, roughly chopped 4-5 springs of thyme 3-4 tablespoons olive oil 1-2 teaspoons crushed red pepper 2 teaspoons salt, more to taste Pepper to taste Parmigiano Reggiano to serve Instructions Pre-heat oven to 350°F Heat oil in large pot with a tight-fitting lid on high heat. Place the chicken in the pot breast-side down for about 5 minutes to brown it nicely. Turn the chicken breast up and turn heat down to medium-low. Add zest and vegetables around the chicken, then add salt, pepper, and chili flakes. Add 6 1/2 cups of cold water to pot. Turn the heat to high and bring to a boil. Once boiling, cover with lid and put into oven for 1 hour and 15 minutes. Take out of oven and remove the chicken. I shredded the chicken and added back into the soup to serve at the end. You can also skip this step and use chicken for sandwiches or salads. Remove the lemon and thyme from the pot. Use immersion blender to purée the vegetables and broth. If you do not have an immersion blender, remove vegetables from pot and place them into a blender with 2 cups of broth and blend, then add the purée back to pot. Salt to taste. Bring soup back to a boil and add the Pastina- cook for about 8 minutes until Pastina is cooked. An alternative method would be to cook the Pastina pasta separately and then ladle the soup onto the pasta to serve- this will help to not have the pasta soak up all of the liquid. Ladle into bowl and top with fresh grated Parmigiano Reggiano and freshly cracked pepper. You can also add back in some of the shredded chicken as well for a little protein. #pastinasoup #italianpenicillin #pastina #chickensoup #souptok #comfortfood #soup #souprecipe #cozykitchen #cozyvibes

Jim Lahey’s No Knead Stecca Recipe 🥖 Topped with garlic, cherry tomatoes and caramelized onions 🧄🫒🍅 https://www.ameliaisnotachef.com/recipes/jim-laheys-stecca Ingredients:# 3 cups bread flour
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon yeast instant or active dry
1 1/2 cups cool (55 to 65°F) water (I usually use 2 cups)
additional flour for dusting
1/4 cup extra virgin olive oil (maybe a little more 😘)
coarse salt Toppings: Whatever you’d like! I used cherry tomatoes, garlic cloves, and caramelized onions EDIT FROM VIDEO: Oven temp should be 500°F NOT 475°F. I misspoke in the video! #artisanbread #nokneadbread #food #cooking #bread #recipe #easyrecipe

Garlic Parmesan Chicken Skewers topped with Lemon Butter 🐓🧈🍋🧀 aka: Chicken Spiedini Ingredients: 3 lbs boneless chicken thighs 2/3 cup olive oil 1/2 cup white wine OR 1 tsp chicken bouillon 1.5 tsp black pepper 2 tsp kosher salt 2 tsp red pepper flakes 1 tbs oregano 1.5 tbs garlic powder 1 cup panko crumbs 2/3+ parmesan 1 stick butter 3-4 tbs lemon juice #chickenrecipe #food #chickenthighs #foodie #chickenspiedini #parmesan

The BEST Lemon Bar Recipe 🍋 On a scale from 1-Marriage, how much do you love lemon bars? All recipes at www.ameliaisnotachef.com Ingredients Shortbread Crust * 2 cups all-purpose flour * 1/2 cup granulated sugar * 1 cup salted butter, melted * 2 teaspoons vanilla extract Lemon Topping * 5 large eggs, room temperature * 2 1/2 cups granulated sugar * 1/2 cup flour * 2/3 cup fresh lemon juice * Powdered sugar for dusting Shortbread Crust 1. Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper. 2. In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed. 3. Press the dough evenly into the bottom of the prepared baking pan. 4. Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly. Lemon Topping 1. In a large mixing bowl, whisk together the granulated sugar and flour. 2. Add the eggs and mix thoroughly. 3. Stir in the lemon juice until the mixture is smooth and well combined. 4. Pour the lemon filling over the baked shortbread crust, spreading it out evenly. 5. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center. 6. Remove from the oven and let the lemon bars cool completely in the pan on a wire rack and then transfer to refrigerator. 7. Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board. 8. Dust with powdered sugar, and ENJOY! #lemonbars #lemonbarrecipe #dessert #lemon #lemonrecipes #baking #easyrecipe

Lemon Poppyseed Pancakes with Maple Ricotta and Blueberry Compote 🥞🍋🫐 #UndeniablyDairyPartner Start your day off right with these protein-packed pancakes that the whole family will LOVE—even the picky eaters! Recipes like this will help keep them full and energized longer. For more information on dairy nutrition, visit usdairy.com. @undeniably.dairy Blueberry Compote * 2 cups blueberries * ¼ cup maple syrup * 1 tbsp lemon juice * 1 tbsp water * 1 tsp cornstarch * ½ tsp vanilla Ricotta * 1 cup whole-milk ricotta cheese * 2 tbsp maple syrup * ½ tsp vanilla extract Pancakes * 1 ½ cups all-purpose flour * 2 tbsp granulated sugar * 1 tbsp poppy seeds * 1 ½ tsp baking powder * ½ tsp baking soda * ¼ tsp salt * Zest of 1 large lemon * 1 cup buttermilk * ½ cup whole milk * 2 large eggs * ¼ cup melted butter * 1 tsp vanilla extract * 2 tbsp fresh lemon juice Blueberry Compote In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Simmer for about 5 minutes, stirring occasionally, until the blueberries start to burst and release their juices. Mix 1 tsp cornstarch with 1 tbsp water and stir it into the compote, cooking for another 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla extract. Set aside. Ricotta Topping In a mixing bowl, whisk together ricotta, maple syrup, and vanilla, until light and fluffy. Set aside. Pancakes In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest. In another bowl, whisk together buttermilk, milk, eggs, melted butter, vanilla, and lemon juice. Gradually fold the wet ingredients into the dry ingredients until just combined (don’t over-mix). Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter. Stack pancakes and top with butter, maple ricotta, and a generous spoonful of blueberry compote. #undeniablydairy #pancakes #lemonpoppyseedpancakes #ricotta #blueberrycompote #breakfastideas #easyrecipe

Lemon Butter Parmesan Chicken / Chicken Spiedini 🐓🍋🧈 What do you call this? Recipe link in bio & below all recipes are found on www.ameliaisnotachef.com 😘💕 Lemon Butter Chicken Skewer Recipe Ingredients Chicken & Marinade * 3-4 lbs Boneless Chicken Thighs, cut into 1 inch cubes * 1/2 cup Olive Oil * 1/2 cup white wine * 1 teaspoon chicken bouillon- use “Better Than Bouillon” Chicken Bouillon- it’s a paste consistency. If you don’t have that brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade * 2 tablespoons fresh lemon juice * 1/2 teaspoon black pepper * 1 teaspoon kosher salt Breading * 1 cup grated parmesan cheese * 1 cup panko crumbs 1/2 cup bread crumbs * 2 teaspoons red pepper flakes- you can adjust based on preference * 1 tablespoon oregano * 1 1/2 tablespoons garlic powder * 1 teaspoon black pepper * 1 teaspoon kosher salt Lemon Butter Sauce * 1 stick salted butter (8 tablespoons), sliced * 3 tablespoons fresh lemon juice 1. Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine (optional), chicken bouillon, 1/2 teaspoon black pepper, 1 teaspoon salt. Refrigerate for at least 30 minutes. 2. In another bowl mix panko crumbs, parmesan, garlic powder, oregano, red pepper flakes, remaining salt & pepper. 3. Preheat grill to medium high- CLEAN WELL & OIL 5. Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers. 6. Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F. Keep your eye on grill for flame flare-ups 7. While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside. 8. Remove skewers from grill and brush with lemon butter sauce. #chickenspiedini #parmesangarlicchicken #easychickenrecipies #chickenrecipes #chicken #easydinner #chickenskewers #easyrecipe #springrecipes

Rattlesnake Pasta Recipe 🐍🍝 I enjoyed taking this @Hy-Vee Seasons pan for a spin with this super flavorful pasta recipe! Stop by your local Hy-Vee to check out the Hy-Vee Seasons home collection and get all of the ingredients to make this amazing Rattlesnake Pasta Recipe! Chicken * 3 boneless skinless chicken breast * 2 tablespoons Cajun seasoning * 2 teaspoons kosher salt * 1 teaspoon freshly ground pepper * 2 tablespoons olive oil Pasta * 1 lb fettuccine pasta, cooked to al-dente * 4 tablespoons olive oil * 3 tablespoons salted butter * 1 large red onion, diced * 6 garlic cloves, minced * 1 large red bell pepper, roasted, peeled, seeded, and thinly sliced * 1 large yellow bell pepper, roasted, peeled, seeded, and thinly sliced * 2-3 jalapeños, sliced thinly * 4 cups heavy whipping cream * 3 cups freshly grated Monterey Jack Cheese * 3 tablespoons freshly squeezed lime juice * 1/2 cup fresh cilantro, chopped * Kosher salt (about 4 teaspoons in total) * Black Pepper (about 2 teaspoons in total) * Red pepper flakes (optional) 
Coat chicken with 2 tbsp oil, Cajun seasoning, salt, and pepper. Refrigerate for an hour. Prep peppers and cook pasta while waiting. 
Cook fettuccine in salted water until al dente. Reserve some pasta water, then drain. 
Broil whole peppers, turning every 6-10 minutes until charred. Place in a Ziplock bag for 15 minutes, then peel, deseed, and slice. Save juices. 
Heat 2 tbsp oil in a pan. Brown chicken for 3-5 minutes per side, then cook until 165°F. Remove. In the same pan, heat 2 tbsp oil and 3 tbsp butter. Sauté onions (5 min), add garlic and jalapeños, and cook until softened (5 min). Transfer to the peppers. Increase heat, add heavy cream and Monterey Jack cheese, and boil until thick (5 min). Reduce heat, stir in cilantro, lime juice, and vegetables. Season with salt. Toss in pasta, stirring for 3 min. If too thick, add pasta water. Return chicken, garnish with cilantro and red pepper flakes, and serve. #HyVeeSeasons #HyVeePartner #chickenrecipes #chickenalfredo #pastarecipe #rattlesnakepasta #cajuncooking #fettuccine

The BEST Cinnamon Roll Recipe EVER! Are Cinnamon Rolls Breakfast or Dessert to you?! ALL recipes at www.ameliaisnotachef.com Dough * 1 package active dry yeast (2 1/4 teaspoons) * 1/4 cup plus 1/2 tsp. Sugar * 1/2 cup whole milk * 2 tablespoons dark brown sugar * 1 teaspoon vanilla extract * 1 egg * 1 egg yolk * 3 cups flour (plus more for kneading) * 1 tsp salt * 8 tablespoons butter, at room temperature * Extra butter, melted for spreading on top of dough and on top of cooked cinnamon rolls- about 4-6 tablespoons * 1/2 cup sugar * 1/4 cup dark brown sugar * 1/2 cup finely chopped pecans * 1/4 cup raisins * 1 tablespoon ground cinnamon * 1/2 teaspoon salt * 1/8 teaspoon ground cloves * 3 tablespoons maple syrup * 5 oz cream cheese, at room temperature * 3 tablespoons butter, at room temperature * 8 oz cream cheese, room temperature * 4 tablespoons salted butter, room temperature * 3 - 4 cups powdered sugar (depending on how you like it to taste) • 1 tsp vanilla extract (More detailed instructions on my website) Dough: * Mix yeast, 1/2 tsp sugar, and 1/4 cup warm water. Let sit for 10 minutes until foamy * In mixer with dough hook, combine remaining sugar, milk, brown sugar, vanilla, egg, and yolk. Mix for 1 minute. * Add flour and salt, mix on medium until dough forms, then on high for 5 minutes. * Add butter, knead for 6+ minutes until smooth. Let rise covered for 1.5-2 hours until doubled. * Mix sugar, brown sugar, pecans, raisins, cinnamon, salt, cloves, and syrup for filling. * Blend cream cheese with butter for spread. * After dough rises, punch down, roll out to 12”x12”, spread cream cheese mix, fold like a letter twice. * Roll out to 10”x20”, spread filling, roll up tightly, cut into 8 rolls. * Place in greased 9x13 dish, let rise for 2 hours or refrigerate overnight. * Preheat oven to 375°F. Bake rolls for 30-40 minutes until golden. Brush with butter, cool slightly. * Beat cream cheese, vanilla, and butter until smooth. Add powdered sugar, mix until fluffy. Frost rolls before serving. #cinnamonrolls #cinnamonrollrecipe #creamcheesefrosting #breakfastrecipe #baking #desserts

Creamy Cognac Mushroom Pasta with Crispy Chicken Thighs 🍄‍🟫🐓 What are you Valentine’s Day plans?! Full length recipes are all on www.ameliaisnotachef.com Ingredients * 6-8 bone-in, skin-on chicken thighs * 1 lb dried pasta like fettuccine or pappardelle * 1 ½ lbs mixed mushrooms (e.g., cremini, shiitake, oyster), sliced * 7 shallots, finely chopped * 4 garlic cloves, minced * 1/2 cup of cognac * 4 cups heavy cream * 1 cup chicken stock * 3 tablespoons butter * 3 tablespoons olive oil * 1 ½ tablespoons fresh thyme, chopped (plus extra for garnish) * 3/4 cup parmesan, freshly grated, plus more for serving * Salt and Black Pepper to taste * Zest from 1 lemon Shortened Instructions: (more detailed instructions on my website) 1. Preheat oven to 375°F. Boil a large pot of salted water, cook pasta to al dente, drain, and reserve 1 cup of pasta water. 2. Season chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium-high. Brown chicken skin-side down for 6-7 minutes, flip, and cook 3-4 minutes more. Transfer to an oven-safe dish and bake for 15-20 minutes or until 165°F. 3. In the same skillet, reduce heat to medium. Sauté mushrooms until golden, about 8-10 minutes, then set aside. 4. Add remaining oil and butter to skillet, cook shallots until translucent (5-8 minutes), then garlic for 1 minute. 5. Deglaze with cognac, reducing by half. Add broth, cream, and thyme, whisk in parmesan, and simmer for 5 minutes. 6. Return mushrooms to skillet, add pasta, and toss to coat. Use reserved pasta water if sauce is too thick. Add lemon zest, adjust seasoning. 7. Serve pasta with chicken, garnish with parsley, thyme, and extra parmesan. #easyrecipe #dinnerideas #chickenthighs #chickenrecipes #mushroomrecipes #mushrooms #pastarecipe #comfortfoodrecipes #winterrecipes #wintercooking #valentinesday #valentinesdaydinner

Chocolate Covered Strawberries Topped with Maldon Sea Salt 🍓🍫 What is your Valentine’s Day Dessert?! All recipes found at www.ameliaisnotachef.com INGREDIENTS * 1 pint fresh strawberries, washed and thoroughly dried * 8-10 ounces of high-quality dark or milk chocolate (chips or bar, chopped) * 1 1/2 teaspoons coconut oil * Maldon Sea Salt flakes INSTRUCTIONS 1. Ensure strawberries are completely dry as any water can cause the chocolate to seize. 2. Place the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring after each interval. Continue this process until the chocolate is mostly melted, then stir until completely smooth. 3. Line a baking sheet with parchment paper. 4. Hold a strawberry by the hull or leaves or use a sandwich pick and dip it into the melted chocolate, swirling to coat about three-quarters of the berry. 5. While the chocolate is still wet, sprinkle a tiny pinch of Maldon salt over each strawberry. You’ll want to do this after each strawberry is dipped, if you wait too long to sprinkle the salt, it might not stick. 6. Allow the strawberries to set at room temperature for about 30 minutes or in the refrigerator until the chocolate hardens. 7. These are best enjoyed the same day they are made but can be refrigerated for a day or two. If refrigerated, bring them to room temperature before serving for optimal flavor. #chocolatecoveredstrawberries #chocolate #strawberryrecipes #maldonsalt #valentinesday #valentinesdaydessert #easyrecipe

McDonald’s Inspired Chicken McNuggets What’s your favorite McDonald’s item? All recipes can be found at www.ameliaisnotachef.com McNuggets * 4 boneless, skinless chicken breast * 3 large eggs * 3 teaspoons kosher salt * 1 tablespoon garlic powder * 1 teaspoon black pepper * 1/2 teaspoon smoked paprika Wet Batter * 1 1/2 cups all purpose flour * 3 teaspoons kosher salt * 1 tablespoon garlic powder * 1 tablespoon onion powder * 1 teaspoon black pepper * 1 egg * 3 tablespoons yellow mustard * 1 1/2 cups cold soda water * High smoke point cooking oil Honey Mustard- You may want to double this recipe * 1 cup mayonnaise * 1/4 cup honey * 3 tablespoons dijon mustard * 1 teaspoon white vinegar INSTRUCTIONS 1. Line sheet with parchment paper. 2. In a food processor, combine the cubed chicken, eggs, salt, garlic powder, black pepper, and paprika. Blend until it forms a paste-like consistency. 3. Grease your hands with oil to prevent sticking. Use your hands to shape the chicken mixture into nugget shapes, and place on parchment paper. Place baking sheet in freezer for 30 mins or until firm. 4. When chicken nuggets are firm: Fill a deep pot with 2-3 inches with oil (with high smoke point) over medium heat until the temperature reaches 380°F. 5. In a large bowl, whisk together flour, salt, garlic powder, onion powder, black pepper. Whisk in the egg and yellow mustard, then slowly whisk in the soda water, and whisk until completely combined. The batter should be runny. 6. In batches, dip the nuggets into the batter, and then add them to the hot oil- leave room in the pan so that the nuggets don’t touch each other. Let them cook until they are golden brown. Transfer to wire rack over baking sheet to drain and then continue with the rest of the nuggets. 7. Let cool for a couple of minutes and then serve with the Honey Mustard Dipping Sauce below! Honey Mustard 8. In a medium bowl, add all ingredients and stir to combine. Refrigerate until needed. #mcdonalds #chicken #chickenrecipes #chickenmcnuggets #chickennuggets #friedchicken #superbowl #gamedayfood #thebiggame

Hawaiian Roll Rachel Reuben Sliders with Sweet Poppyseed Glaze and Crunchy Coleslaw 🍔 🏈 What are you eating during the Big Game on Sunday?! All recipes are found at www.ameliaisnotachef.com Sliders * 1 package of Hawaiian rolls (12 rolls) * 1/2 pound thinly sliced smoked ham * 1/2 pound thinly sliced smoked turkey * 1/2 cup Swiss cheese, sliced * 1/2 cup sharp cheddar cheese, sliced Coleslaw * 14 oz Coleslaw mix, chopped in food processor * 1/2 cup mayonnaise * 2 tablespoons honey * 2 tablespoons dark brown sugar * 1 tablespoon sweet pickle relish * 2 tablespoons dill pickle relish * 1/2 tablespoon Dijon mustard Thousand Island * 1/2 cup mayonnaise * 1/4 cup ketchup * 2 tablespoons sweet pickle relish * 2 teaspoons white vinegar * 2 teaspoons sugar (optional) * 1 teaspoon yellow mustard * Salt and pepper to taste Butter Sauce * 1/2 cup unsalted butter, melted * 2 tablespoons brown sugar * 1 tablespoon poppy seeds * 1 teaspoon Dijon mustard * 1/2 teaspoon onion powder * 1 tablespoon Worcestershire sauce Coleslaw: * Mix coleslaw with mayo, honey, brown sugar, relishes, and Dijon mustard. Adjust sweetness to taste. Refrigerate. Thousand Island: * Blend mayo, ketchup, sweet pickle relish, vinegar, sugar (optional), and yellow mustard. Season with salt and pepper. Chill. Butter Sauce: * Combine melted butter, poppy seeds, brown sugar, Dijon mustard, onion powder, and Worcestershire sauce. Slider Assembly: 1. Preheat oven to 350°F. 2. Slice Hawaiian rolls horizontally, keep connected. Place bottom in baking dish. 3. Layer with Thousand Island, ham, then cheeses. 4. Add dressing to top half of rolls, place on sliders. 5. Brush with butter sauce. 6. Cover with foil, bake 15-25 minutes. 7. Uncover last 5 minutes for crispy tops. 8. Cool slightly, add coleslaw, replace top. 9. Cut sliders, serve warm, use toothpicks if needed. #easyrecipe #sliders #rachelsandwich #sandwiches #superbowl #thebiggame #footballsunday #footballfood #gamedayfood

Beef Bourguignon with Parmesan Polenta Are you cooking or going out for Valentine’s Day?! All recipes are available on www.ameliaisnotachef.com Stew * 3 lbs Chuck, cut into 2 inch cubes & extra fat removed * 12 oz bacon, sliced thinly * 3 tablespoons olive oil * 1 lb carrots, peeled and sliced * 2 medium yellow onions, peeled and diced * 4 cloves of garlic, minced * 1 sprig of thyme or 1/2 tsp dried * Kosher salt * Freshly ground black pepper * 1/2 cup cognac * 1 bottle of a good red wine, like a pinot noir * 4 cups beef stock * 2 tablespoons tomato paste * 1 bay leaf Braised Onions * 18-24 white pearl onions, peeled * 1 ½ tablespoons butter * 1 ½ tablespoons olive oil * 1/3 cup beef stock * Salt & freshly ground black pepper * 1 bay leaf * 1 sprig of thyme Sautéed Mushrooms * 1 lb cremini mushrooms, stems discarded and caps sliced * 2 tablespoons butter * 1 tablespoon olive oil * kosher salt Shortened Instructions (too long for instagram- full instructions on my website) Stew: * Preheat oven to 325°F, adjust rack to lower-middle position. * Dry beef cubes with paper towel, season with salt and pepper. * In a Dutch oven, cook bacon until crispy, remove with slotted spoon. * Brown beef in batches over medium-high heat to ensure proper browning, set aside with bacon. * Sauté carrots and onions in the same pot, add garlic, then tomato paste. * Deglaze with cognac, ignite to burn off alcohol (stand back!), add beef, bacon, and flour; cook until a dark fond forms. * Deglaze with wine, add beef broth to cover, thyme, bay leaves; bring to simmer, then bake covered for 3-4 hours until tender. * Cool, refrigerate overnight, remove fat, reheat. Onions & Mushrooms: * Sauté onions in butter and oil until browned, add beef broth, thyme, bay leaf; simmer until onions are tender. * In same pan, sauté mushrooms in more butter and oil until lightly browned. * Combine onions and mushrooms, fold into stew. #beefbourguignon #beefrecipes #dinnerideas #inagarten #juliachild #comfortfood #holidayrecipes #dinnerideas #valentinesdaydinner #valentinesdayrecipe #valentinesday

Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce Is this the PERFECT Valentine’s Day Dinner or No?! 💖 All recipes on www.ameliaisnotachef.com Ingredients: Short Ribs * 3 bottles dry red wine * 2 tablespoons sunflower oil/canola oil/ vegetable oil * 10-12 short ribs, trimmed of excess fat * Salt and crushed black peppercorns * Flour, for dredging * 8 large shallots, peeled, minced * 3 medium-sized carrots, peeled, sliced thinly * 3 ribs of celery, sliced thinly * 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly * 10 cloves of garlic, peeled, chopped * 6 sprigs flat-leaf parsley * 3 bay leaves * 3 thyme sprigs * 3 tablespoons tomato paste * 3 quarts beef broth * Freshly ground white pepper Shortened Instructions (Longer on my website): * Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat. * Center oven rack, preheat to 350°F. * Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside. * With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more. * Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily. * Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper. #danielboulud #beefshortribs #shortribs #redwine #redwinereduction #dinnerideas #beefrecipes #grits #valentinesdaydinner #valentinesdayrecipes #valentinesday

Salted Brown Butter Rice Crispy Treats Recipe Do you like your rice crispy treats classic or loaded?! All recipes found at www.ameliaisnotachef.com Ingredients: * 9 cups rice crispy cereal * 2 10 oz bags mini marshmallows * 1/2 cup salted butter (2 sticks) * 2 teaspoons vanilla extract * 1 teaspoon almond extract * Maldon Sea Salt 
Instructions: 1. Line a 9x13 inch baking pan with parchment paper or lightly grease with butter. 2. In a large heavy pot over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and smells nutty, about 3-5 minutes. Be careful not to burn it; once it starts browning, it can go quickly. 3. Once the butter is browned, remove the pot from the heat. Immediately stir in the vanilla extract and almond extract into the hot butter. 4. Return the pot to low heat, then add the marshmallows. Stir continuously until the marshmallows are completely melted and well combined with the butter. 5. Pour the Rice Krispies into the pot. Stir until the cereal is uniformly coated with the marshmallow mixture. 6. Transfer the mixture into the prepared baking pan. Use a greased spatula (or greased hands) or a piece of parchment paper to press it down evenly. 7. While the mixture is still warm, sprinkle Maldon sea salt over the top. 8. Allow the treats to cool at room temperature for at least 30 minutes, or stick in the fridge until set. 9. Once set, lift the treats out of the pan using the parchment paper, then cut into squares with a sharp knife & ENJOYYYY!!! #ricecrispytreats #ricecrispies #easydessert #superbowlfood #marshmallows #valentinesdaydessert #valentinesday #valentinesdayrecipes #easyrecipes

The BEST Lasagna Recipe Ever! Is lasagna your favorite pasta dish?! All recipes are found at www.ameliaisnotachef.com Ingredients: 1 lb ground beef 1 medium onion, chopped 7 cloves of garlic, minced 2 tablespoons olive oil 3 lbs roma tomatoes, peeled, seeded, and chopped 3 tablespoons chopped parsley 3 tablespoons Italian seasoning 1 1/2 teaspoons kosher salt 6 tablespoons butter 6 tablespoons flour 1 1/2 cups whole milk 1 1/2 cups chicken broth 1 teaspoon of Better than Bouillon Paste or 1 bouillon cube pinch of salt 1 egg, beaten 1/2 lb of ricotta cheese 1/3 cup grated Parmigiano Reggiano 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/2 pound lasagna noodles 1 1/2 cups Parmigiano Reggiano, grated 6 ounces sliced mozzarella cheese 6 ounces grated Monterey Jack Cheese 4 tablespoons butter, cubed Shortened Instructions (Detailed Instructions on my website) Noodles: Boil salted water, add lasagna noodles, cook to al dente. Drain, cool in cold water. Meat Sauce: Sauté beef in oil, remove. In same pan, cook onions, add garlic, then beef, tomatoes, seasonings, simmer 30 min. Add bouillon to broth if using. Béchamel Sauce: Melt butter, whisk in flour for roux. Gradually add milk and broth, whisk until thickened. Season. Ricotta Mix: Beat egg, mix with ricotta, Parmigiano, salt, nutmeg. Assembly & Bake: Preheat oven to 400°F. Grease pan. Layer sauce, noodles, half of each: meat sauce, béchamel, cheeses, ricotta. Repeat. Top with remaining sauce, cheese, dot with butter. Bake 30-40 min until golden. Cool slightly before serving. #lasagna #lasagnarecipe #pastarecipe #comfortfoods #coldweatherfood #winterrecipes #snowday #dinnerideas #valentinesdayrecipes