Peanut Butter Chocolate Chip Cookies


Let me preface this post by saying I found a wonderful recipe for peanut butter cookies that used only peanut butter and no flour (making them gluten free), but in my opinion, they didn’t hold together like a good cookie should. So I baked several versions of that cookie until I found the perfect peanut butter:flour ratio that gives you a soft, chewy cookie that is reminiscent of a certain peanut butter cup many of us know and love… 😉


3/4 C. Peanut butter

1/4 C. Flour

1/2 C. Brown sugar

1 tsp. Vanilla

1 large egg

1/2 tsp. Baking soda

6 oz. semi-sweet chocolate chips (Mini seem to spread more evenly however regular are just as tasty)


1. Pre-heat oven to 350.

2. In a stand mixer (or large bowl with a strong wooden or plastic spoon), add the peanut butter, flour, brown sugar and baking soda and mix until combined.

3. Add the egg and vanilla and stir until mixture is well combined.

4. Fold in chocolate chips and allow dough to chill for 15-30 minutes (the longer you chill, the less the cookies will spread in the oven. These can be chilled overnight but I’m always too anxious to bake them).

5. Place rounded spoonfuls of cookie dough on a cookie sheet (since these have peanut butter, I don’t grease my cookie sheet so they don’t get oily and spread too thin) and bake for 9-10 minutes.

6. Allow cookies to cool about 10 minutes on the cookie sheet, then move to a cooling rack or plate to finish coolingz Enjoy!


Chocolate Chip Cookies



1/2 C. Butter (1 stick), softened

1/4 C. Sugar

1/2 C. Brown sugar

1 Large Egg, room temperature (otherwise your butter will seize up when you mix it in)

1 tsp. Vanilla

1/2 tsp. Baking Soda

1/4 tsp. Kosher Salt

1 1/4 C. All Purpose flour

6 oz. (1/2 bag) Chocolate chips


1. Preheat oven to 350 degrees.

2. Cream together butter and both sugars until well combined, or about 2 minutes.

3. Add the egg and vanilla and mix until combined.

4. Stir in the baking soda, salt and flour until mixture forms a ball.

5. Fold in chocolate chips.

6. Bake at 350 for approx. 10-12 minutes (cooking times may vary between ovens) until light golden brown. Allow to cool on cookie sheet for 1 minute, then move to a cooling rack or plate.

Chicken Alfredo


1-2 Chicken breasts, cooked and diced

1 Tbs. Butter or olive oil

1 Garlic clove, minced

1 12 oz. can Evaporated milk

1/2 Tbs. Tony Chaccheres Creole Seasoning (can add more or less, personally I like the spice it adds)

1/2 tsp. Garlic powder

1/4 tsp. Black pepper

1/4 – 1/2 tsp. Crushed red pepper (optional, omit if you do not like spicy food)

1/4 C. Shredded mozzarella

3/4 C. Grated Parmesan cheese

Fresh parsley, chopped (optional for garnish, but adds great flavor)

8 oz. Penne pasta, cooked al dente & drained according the package directions (reserve about 1/2 cup of the pasta water, in case sauce needs to be thinned)

Directions for the Alfredo sauce:

1. Melt butter or olive oil in a pan on medium heat. Add minced garlic and cook about 30 seconds, or until golden brown.

2. Keeping the heat on medium, add the can of evaporated milk and the creole seasoning, garlic powder, black pepper, and crushed red pepper (if using). Stir every few minutes until the mixture starts to bubble and simmer (note: you can increase the heat to medium-high at this point if the mixture is not simmering).

3. Stir in the mozzarella until melted, then remove the pan from the heat and stir in the Parmesan cheese (if the cheese doesn’t incorporate well, put the skillet on low heat to help it melt, then remove from heat).

4. Add the cooked pasta and chicken, stir well and then top with chopped parsley (if using) and serve! This recipe makes enough for 2-3 people but can be doubled for more servings. 🙂

Coconut Shrimp


I absolutely love coconut shrimp from Chinese buffets! This recipe is very similar to the one served at my favorite restaurant.

Rather than the typical panko breading, this recipe uses cornstarch to give it a smooth, crispy texture.

View the complete recipe here.



Shrimp Enchiladas


I’ve really been craving some Mexican food so I decided to make shrimp enchiladas tonight. I had a bag of small, frozen 60-80 raw shrimp that I thawed out & seasoned with paprika, Mexican chili powder, garlic powder, onion powder, salt & pepper.

I preheated the oven to 400 degrees and put the shrimp on a lined baking sheet & roasted them for about 15 minutes.

While that was going, I sautéed diced onions (1 1/2 small onions total) and poblanos (1 poblano total) in butter until the onions became slightly translucent.

I made the cream sauce by making a roux (about 3 tbs. butter and 1/8 cup of flour) and cooking it until smooth. Then I added 1/3 cup of sour cream (don’t worry if you dont like sour cream, you can’t even taste it!) and whisked it in.

I made some chicken broth with 2 cubes of chicken bouillon and 2 cups of water and added approximately 1 1/2 cups of chicken broth to the sour cream/roux mixture and simmered until thickened, then I added a handful of shredded Mexican cheese & stirred it in.

I assembled the enchiladas using corn tortillas & covered them in the sour cream sauce. I threw some cheese over the top & baked them at 350 for about 15 minutes.

Easy, delicious dinner for two!

Note: chicken can be substituted for the shrimp and it is still delicious. I’m sure it could also be made with just cheese and veggies for a vegetarian version, I just haven’t tried it. 😉