1 cup peanut butter (I prefer chunky over creamy)
Nutella (totally optional, but makes it so good!)
Preheat the oven to 350 degrees F. Combine the peanut butter, egg, and sugar together well. Spoon 1 tablespoon of batter into a ball onto the baking sheet, and flatten ball with a fork twice to make a crosshatch pattern on top of the cookie. Sprinkle some sugar on top and put it in the oven for 6 – 8 minutes.
If you want to make it dangerous, sandwich a teaspoon of Nutella between two cookies. There you have a peanut butter – nutella sandwich cookie. Seriously, it’s so amazing. Technically, if you do it this way, it’s a four ingredient cookie, but since the Nutella is optional, I’ll leave it in parenthesis.
I’m a peanut butter dessert lover… peanut butter ice cream, peanut butter cupcakes, peanut butter cookies. Then, when you mix peanut butter with chocolate, oh man oh man, I know no bounds. Moderation? What’s that?!
For True, we make these sunflower butter cookies since she’s allergic to peanuts.
Hummus Quesadilla. I wanted to make this, so I made hummus, but forgot to get avocados, so the meal was pretty boring. This week was insanely busy, so making this is the cooking I did for the week. The other nights were macaroni and cheese, sandwiches, and leftovers. Sometimes, this is what life looks like and it’s all good.
Week of 6/16 – 6/20
Monday: Seafood Pasta
Wednesday: White Bean Chili
And to show you how the girls ate their quesadillas while Ben and I were running around the house trying to take care of things…
Turkey Burgers and Sweet Potato Fries. No major home cooked meals this week. This is using some frozen turkey patty we had and the closest I got to cooking was grilling onions and making sweet potato fries. This week was mostly filled with leftovers and we took Ben’s mom out to eat at one of our favorite spots. I was going to make white bean chili for Dinner Club, but realized too late that I didn’t have any beans on hand, so turkey burgers was served instead.
Week of 6/9 – 6/13
Monday: Avocado & Hummus Quesadilla
Wednesday: White Bean Chili
Thursday: Seafood Pasta
Our tomatoes are growing more and more each week, I can’t wait to have a menu filled with tomato-y things!
Langostino Sopes. We still had some langostino leftover in the freezer, so for Memorial Day I made more sopes (made here for Mother’s Day). Usually Ben makes it, but this was the first time I did, so I will have the recipe to share with you soon. It really is one of my favorite recipes!
Week of 6/2 – 6/6
Monday: Black Bean Tacos
Tuesday: Seafood pasta
Thursday: Turkey Chili
My mother-in-law is in town, so I made bossam again so she could try it. She loved it and made it a Korean-Mexican fusion by using chipotle sauce on top of hers! What have you been eating for dinner lately?
Black Bean Rice Bowl with Corn Salsa and Chipotle. One of my go-tos for Thursday night Dinner Club. I was trying to channel Freebirds, which is way better than Chipotle, so it did it’s job.
Korean Pork Roast Sesame Leaf Wraps. This dish is always a winner. There’s so much flavor packed into one bite. It’s tangy, sweet, spicy, sour, and the different textures just go so well together. It takes prepping to make the side dishes, but so worth it.
Week of 5/26 – May 30
Tuesday: Black Bean Tacos
Thursday: Homemade pizza
Friday: Sushi night
I can’t believe it’s finally almost summer. I’m so excited for our tomatoes to come in, so we can start adding fresh tomatoes to our meals. I look forward to growing tomatoes every year!