Oatmeal Cookie Recipe!

I’ve been in the mood for one of my favorite cookies which is oatmeal cookies! I wanted to make them from scratch!

So I have a video of me making these oatmeal cookies for the first time! Check out my video to see how they turned out!

Oatmeal Cookie Video!

The ingredients and recipe are listed here if you want to give it a try!


1/2 cup unsalted butter softened

1/2 cup white sugar

1/2 cup brown sugar packed

1 large egg

1 1/2 tsp vanilla extract

1 tbsp honey

1 1/4 cup all purpose flower

1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup quick oats*

1/2 cup old fashioned oats

*if you only have old fashioned oats, take 1 1/2 cups of the old fashioned oats, then remove 1 cup and put that in the food processor/blender. Give it 1-3 short pulses and now you have your 1 cup of quick oats!


-Preheat oven to 350 degrees, line your baking sheet with parchment paper, and set aside.

-In a large bowl, beat together the butter and both sugars until fluffy.

-Beat in the egg, vanilla extract, and honey

-With the mixer on low speed, beat in the flour, cinnamon, baking soda, and salt.

-Mix in the quick oats and the old fashioned oats

-Form the dough into balls about 1 tablespoon in size and place 2 inches apart on your baking sheet with parchment paper

-Bake in the middle rack for 9-11 minutes

-Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to finish cooling. Then enjoy!

Storing Cookies: you can store the oatmeal cookies in an airtight container at room temperature for up to 4 days, though they may get eaten before then! Haha!

Have you made oatmeal cookies?! Do you like them WITH raisins or WITHOUT raisins (like me!)

Comment below to let me know! =)

Recipe from justsotasty.com

Homemade Churros!

Hey y’all! Cinco De Mayo was yesterday and I totally forgot about it until my hubby reminded me later in the day lol.

I wanted to cook something for the holiday so the ingredients I had available were those to make some good ‘ol homemade churros!

I found an easy recipe on Pinterest and they turned out really good! We gobbled them down within minutes while watching the new Game Of Thrones episode!

Who here loves churros?! Have you made them before?!

Something New For Dinner!

I love cooking salmon and wanted to try a new recipe I got from Pinterest!

I decided to make breaded salmon nuggets last night. It’s a very easy recipe! You cut up the salmon in chunks, and season them. Toast panko bread crumbs with a little olive oil and spices until gold brown. Cover salmon with flour, then egg, then bread crumbs. Bake them at 400 degrees Fahrenheit for about 20-25minutes or until the salmon is fully cooked.

I served it with pasta and marina sauce and everything turned out really good! I will make this again in the future! 😁

Cinammon Swirl Banana Bread Muffins With Walnuts!


1 1/2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3 bananas large (mashed)

3/4 cup sugar

1 egg beaten

1 tsp vanilla

1/2 cup butter melted

1 handful of walnuts (chopped)


-Combine flour, baking soda, baking powder, cinnamon, and salt in a mixing medium bowl.

-In a separate bowl, mix mashed bananas, walnuts, sugar, egg, vanilla, and butter.

-Mix together the wet and dry ingredients until well blended.

-Place batter evenly in each lined muffin cup (sprayed with cooking spray).

-Sprinkle a little cinnamon on top of each muffin and swirl with a toothpick.

-Bake at 350 degrees for 15-20 minutes. Check if muffins are done by inserting toothpick in the middle of the muffin. The toothpick should come out clean once muffins are done. Enjoy!

Here’s A Non-Dairy Healthy Breaksfast Recipe! 

I’ve been trying to avoid eating dairy and find other alternatives for breakfast since almost everything for breakfast involves dairy! LOL

I made scrambled tofu for breakfast with waffles, a side of tomatoes with hummus, and orange juice!

Here’s the scrambled tofu recipe! 


1 teaspoon of coconut oil

1 block of firm tofu (soft tofu will work too)

1/2 teaspoon of turmeric

1/2 teaspoon of sea salt

1/2 teaspoon of freshly ground pepper

1/2 teaspoon cayenne pepper (optional)

A few chopped red onions, scallions, red peppers 


1. Add oil to medium non stick pan. Add in red onions, scallions, and red peppers and cook on medium heat. Cook for 1-2 minutes.

2. Crumble tofu into the pan, add seasonings, and mix together. 

3. Let simmer for about 3 minutes. And then you’re done!

It’s super easy! Obviously it doesn’t taste like eggs but it has a nice flavor and it’s a great substitute!

Have you cooked with tofu before? If so, what recipes have you used? 

Asian Flavored Chicken And Veggie Dish! 

Lately I’ve been trying to include more vegetables in my diet to live a healthier lifestyle. Here’s the recipe for the Asian Flavored Chicken and Veggie Dish!


1 teaspoon olive oil or sesame oil
4 cloves minced garlic
1 inch knob of grated ginger
2 small beets
1/2 red pepper 
1 large handful of portabella mushrooms (you can use any mushrooms you have)
1/2 cup of a white onions 
2 carrot stalks peeled 
2 boneless chicken breast cut into bite sized chunks 
1/2 cup Teriyaki sauce
1/2 cup Peanut sauce 
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt and freshly ground pepper

(You can use any spices of your choice)

2 cups of cooked white rice can be set aside 


1. Chop all vegetables into bite sized chunks and set aside

2. In a large non stick pan, heal oil over medium heat and add garlic and onions. Let cook for about 1-2 minutes until onions become transparent

3. Add beets, red pepper, mushrooms, carrots and a small amount of teriyaki sauce to the pan and mix together with garlic and onions. Cook for 2-3 minutes 

4. Add in chicken breast chunks, season everything in pan with salt, pepper, garlic, and cayenne pepper, add grated ginger and mix together. Cover with lid and cook for about 5-7 minutes or until chicken is cooked. 

5. Add the rest of the teriyaki sauce and  peanut sauce to the pan. Mix everything together and cover with lid. Let simmer on low heat for about 5 minutes. 

6. Serve over white rice and add scallions and sesame seeds for garnish (optional)

There you have it! A healthy easy meal that taste delicious!!! 😋

Garlic Shrimp With Portabella Mushrooms and Bok Choy Over Rice! 

Hey guys so I picked up a bunch of bok choy from the supermarket. I figured I need to cook with it everyday so it won’t go bad! LOL!

Sunday night for dinner I made Garlic Shrimp with Portabela Mushrooms and Bok Choy over Rice!


2 bok choy (washed off and chopped into 1/2 inch slices)

4 cloves of garlic

1 large handful of chopped portabella mushrooms 

1/2 cup of red onions chopped

1 inch knob of fresh ginger 

1/2 cup chicken or vegetable stock

1 teaspoon of flour

1 teaspoon olive oil or sesame oil 

1/4 teaspoon of crushed red peppers 

1/2 teaspoon garlic powder (optional)

1 teaspoon each of sea salt and freshly ground pepper

1 and 1/2 pounds shrimp peeled and deveined (I used frozen shrimp already peeled and deveined)


1. Roughly chop garlic, peel and mince (or grate) ginger and set aside

2. Combine chicken or veggie stock with flour and mix until flour is dissolved. Set aside

3. In a large non stick pan, heat oil over medium-high heat until it starts simmering. Add bok choy and mushrooms spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until it starts to brown at the bottom for 2-3minutes. Stir and cooked until softened for another 2-3 minutes.

Mushrooms and Bok Choy cooking
4. Add crushed red peppers, garlic, ginger, and stir to combine. Cook for about 1 minute until fragrant. 

Garlic, ginger, and crushed red peppers added
5. Season shrimp on both sides with 1/2 teaspoon of salt and pepper. Add shrimp to the vegetables and cook 1-2 minutes per side. Also add red onions at this time. 
Shrimp just added

6. Push all ingredients to outer edges of pan and add veggie stock mixture to the center. Simmer for about 2 minutes until thickened. Stir everything together to combine and coat, then remove pan from heat. Add more salt and pepper as needed. 

Veggie stock mixture thickening up

7. Serve over rice of your choice! 

If you try out this recipe, let me know how it goes! 😊

Warm Asparagus Salad Recipe!

Hey Guys! Happy Wednesday! Pat yourself on the back because you made it half way through the week! 

I wanted to share this awesome Warm Asparagus Salad Recipe with you guys posted by Aura Rating! Hope you enjoy! =)

*Camaje @ Union Square Farmer’s Market GrowNYC & Aura Rating April 29, 2017 It’s Up, here’s the full recipe below; Warm Asparagus Salad with Baby Kale, Purple Potatoes & Ramp (wild onion) Butter Yield: 6 servings 1 bunch ramps, washed, trimmed and finely chopped 1 stick/4 oz. unsalted butter, at room temperature 1 pint purple new potatoes…*

via It’s Here! Camaje’s Warm Asparagus Salad Recipe! — Aura Rating

Homemade Chicken Francaise Dinner Recipe! 

I knew I would be cooking chicken for dinner last night but didn’t know what to make. So I turned to my handy dandy Pinterest app and start browsing recipes and decided that I had enough of the ingredients in my kitchen to try out a Chicken Francaise Recipe! 

*Chicken Francaise Ingedients:

6-8 boneless chicken breasts

4 tbsp butter

1/2 c canola oil

3 large eggs

1/4 cup lemon juice

2 tbsp milk

1 tbsp Parsley or parsley flakes (or use Basil leaves and/or Italian seasoning as a substitute) 

Garlic Pepper or your favortite seasoning of choice 

2 cups all purpose flour

*Lemon Sauce Ingredients:

5 tbsp butter

2 cups of chicken broth (can be substituted with water) 

1/3 cup white wine (optional)

1 tsp Parsley or substitute for Basil and Italian seasoning

2 lemons

Salt and Pepper to taste

I actually cut my chicken breasts in half using my amazing Farberware Stainless Steel Knife 

 It cut through the chicken so easily as if it was a stick of butter! I love it! 


Preheat oven to 350 degrees Fahrenheit 

In bowl #1, add 3 eggs, 1/4 c lemon juice, 2 tbsp milk, basil/ital. seasoning, a dash of salt and whisk together.

In bowl #2, add 2 cups of flour seasoned with garlic pepper and Italian seasoning and mix together.

Dip each chicken breast into flour first, then the egg wash and do until all pieces have been coated. 

In your  Artisanal Pre-Seasoned Cast Iron Skillet (or you can use a large frying pan), melt 4 tbsp butter and add 1/2 cup of canola oil.

Cook chicken 3-4 minutes on each side or until it has been lightly browned on both sides.

Chicken being browned on both sides in Artisanal Cast Iron Skillet

Put all cooked chicken on baking pan and place in preheated 350 degree Fahrenheit oven for about 15 mins (depending on thickness of chicken breast may need to cook longer) to make sure chicken is cooked through. 

Check on chicken occasionally to make sure chicken doesn’t get dry and overcooked.


While chicken is in oven, melt about 5 tbsp of butter in a medium sauce pan and melt the butter using medium heat.  

Did you check on the chicken yet?!

Add juice from 2 lemons, 1/3 cup of white wine, 1 tsp of basil and Italian seasoning, 2 cups of water or chicken broth, salt and pepper to taste and mix together. 

Bring mixture to a slow boil while stirring occasionally and let boil for about 5 minutes on low heat.

If you haven’t already you should’ve taken out the chicken from the oven at this point. 

Transfer chicken to a serving tray and pour the juicy lemon sauce all over your chicken! Slice a few lemon rounds and sprinkle some parsley ontop of chicken to add for garnish! (Which I forgot to do by the way oops! LOL)

I also made a side of penne pasta with marina sauce along with Texas Toast Garlic Bread! Yum! 

The dinner turned out so well for it being my first time! So in that case I’ll be trying this recipe again in the future! 

If you try out this recipe, let know how it turned out for you! Good luck! 







(Picture above is of my homemade Spicy Pork Ramen Soup)

One of me and my husband’s favorite things to do is to eat! We love eating Asian cuisine! It is so colorful, filled with flavor, and most of it is very healthy. So I decided to make a Japanese Ramen Dish for dinner one night.
My husband found the recipe in a food magazine he was browsing while we were waiting in line at CVS. He said “Ooo Babes, take a picture of this recipe! We should try and make this at home!” It was a recipe of Spicy Pork Ramen Soup. He said that he wanted to make it. So we went to the store to gather all the ingredients. But a week went by and he still hadn’t made it. I was getting impatient and told him that I would make it. LOL!

The recipe required cooking seasoned pork and onions in a skillet and place to the side once cooked.

Then I had to add water, chicken stock, and soy sauce to the slow cooker for the base of the soup.

I twisted the recipe a bit so I added mushrooms, fresh ginger, and grated garlic to the slow cooker.

I combined the pork and onions with the ingredients that were already in the slow cooker. The food cooked on high for about 5 hours. When the timer was at about 2 hours left, I added baby bok choy. When it was about 15 minutes left I added 2 packs of ramen noodles(I left out the chicken seasoning that came with it).

Then it was all done. I added a boiled egg to my bowl and dressed my soup with some sesame seeds as well as cayenne pepper for an extra kick of heat! It was so yummy! My husband and I scarfed it down in like 2 seconds! Ha! I will definitely be making this soup again in the near future!

If you would like the full recipe from the magazine, just let me know!

Have you made ramen dish before? If so, feel free to share your recipe! I would love to try it out and maybe even blog about it!