Appetizers

Bacon Western Cheeseburger Sliders

I’m currently in Mexico recovering from my friend’s wedding, chilaxing by this pool, reading this book, and drinking way too many of these. More on Mexico soon!

Before I left El Ley, I made these burgers from Jon’s new book, THE SLIDER EFFECT.

Can I just tell you that I had SO much fun making these with Billy. I haven’t made sliders in way too long and was kindly reminded that they’re are so fun and cute to make and eat.

Bacon Western Cheeseburger Sliders

Bacon Western Cheeseburger Sliders [click to continue…]

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S'mores Twists

Remember when I made these pumpkin twists? Those were tite. But that was a different time; the air was crisp, fall spices were in the air, everything was cozy…it was fall.

Right now it’s the opposite. It’s all about bbqs and outdoors and picnics and mosquitos. It’s summahtime. I feel like every year I have the urge to push myself to make some different iteration of s’mores. I basically want s’mores in everything. I want to eat all the s’mores.

This year I decided to take on the French tarte de soleil and turn it into the most American summertime dessert ever.

S'mores Twists

S'mores Twists [click to continue…]

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Grilled Halloumi with Watercress Chimichurri

You know that saying, I’m working for the weekend. I’ve always thought that sentence was SO depressing because it made it seem like weekdays can’t be fun.

But right now, that’s sort of my reality. The next two weeks are jam-packed with deadlines and long to-do lists and recipes I need to nail. So, while I’m definitely not working for this weekend, I’m sort of working for Memorial Day Weekend. I’m headed to Palm Springs with a few friends and I’m super excited about swimming in the pool with Amelia. My friends Cassie and Burke are bring their pet bird, Ludo, which is sort of strange but whatever!

Grilled Halloumi with Watercress Chimichurri

I’ve been thinking a lot about chimichurri recently.

Back when I was a senior in high school, in Florida, I spent that entire year mostly eating (surprise, surprise!). I grew up mostly eating cuban, Colombian, Peruvian and of course, American food, but this was the year where I really sought after different types of food on the regular.

Grilled Halloumi with Watercress Chimichurri [click to continue…]

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Potatoes Adrianna

As a friendly reminder: Mother’s Day is thisnext Sunday. YASSS. Mark it on your calendar because if you don’t call your mom/get her a gift/think of her, etc. you’ll probably have a Beyonce-type beehive buzzing at your door.

There’s a classic French dish called Potatoes Anna. I hear that this is one of the first things you learn when you go to culinary school (never went! lol). But when I first started cooking a lot, my dad bought me the FCI textbook and I cooked my through many of the recipes.

Potatoes Adrianna

Potatoes Anna consists of a bed of perfectly browned round slices of potatoes, layered on top of each other. It’s the simplest most perfect dish because it’s literally just carbs and salt and butter. EMOJI HEART EYES

Since the beginning of time I’ve wanted to make a version of it, my way and call it a very cheeky, Potatoes ADRIANNA.

Potatoes Adrianna

Potatoes Adrianna

Potatoes Adrianna [click to continue…]

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Naturally Pickled Deviled Eggs

I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross.

My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful.

Naturally Pickled Deviled Eggs

The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs.

The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days.

Naturally Pickled Deviled Eggs

Naturally Pickled Deviled Eggs [click to continue…]

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Guacamole for a Crowd

There are nights when all I want for dinner is a big bowl of guacamole and chips. And since I’m grown up, I have just that.

This is somewhat of a silly post because we all know how to make guacamole, don’t we?

Though we probably all vary with additions and ratios. This is my favorite version. It’s untraditional, as they say, because I love adding diced tomatoes, jalapeños, red onion and lots of lime and salt.

Guacamole for a Crowd

I do prefer the smash up the avocados first and then fold in all of the add-ins because I don’t want smashed onion and tomato, you know? But other than that, it’s crazy easy and simple and normal.

Guacamole for a Crowd [click to continue…]

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This may be one of the greatest things I’ve ever made.

How to Make an Edible Football Stadium

If you have someone in your life that is very excited about Sunday’s game and your attitude is more like “I’m in it for the snacks only…” slash, “Who is playing?!…” then this is a project for you.

In this post, I will take you through the supplies you’ll need, the foods you’ll need and all of the in between lil’ tips I figured out when making my very own edible football stadium.

How to Make an Edible Football Stadium [click to continue…]

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Warm Cuban Sandwich Dip

If you ever live in South Florida for a bit, you get well acquainted with Cuban sandwiches. As a kid, I liked them but actually used to take out the pickles because I thought warm pickles were gross-city. And I also hated mustard so that had to go, too. But now I think they’re maybe the most perfect sandwich in existence.

Here’s how a Cuban sandwich goes: bread with a crispy exterior and super soft interior, a swipe of mustard, pickles, pulled pork, thinly sliced ham and a few slices of melty swiss cheese. The entire thing cooked a la plancha (think a griddle kinda with a press on top). Eat that with a side of cafe con leche or my favorite pineapple soda in the entire world, and your head might explode it’s so good.

Warm Cuban Sandwich Dip

Since there’s this whole football game situation coming up, I thought I’d be a perfect time to make that Cuban sandwich I just described into a dip! Yeah boi.

This dip is obviously a little different because in order to make it in dip form some cream cheese and creme fraiche (the tartness is necessary) have to be thrown into the mix but seriously it tastes similar in many ways.

Warm Cuban Sandwich Dip [click to continue…]

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Warm Caramelized Fennel and Leek Cheese Dip

I used to be one of those psycho people who liked to be really hungry for Thanksgiving dinner. So instead of having breakfast, I’d just power through the day so I could REALLY enjoy dinner. But then that lead to be, like, being mean to people so now I make sure to eat breakfast AND I always have an appetizer prepped.

This is perfect for that because it can be made the day before and then heated up when hanger-vibes strike.

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Pimento Cheese Ball

I’m headed to London, TOMORROW! The past week have been me frantically scrambling, setting up Amelia-walkers, finding an umbrella to take with me, packing scarves and all sorts of other fun things. And pies! So many pies have been made, which are coming very, very soon. But first, we need a Thanksgiving appetizer. This should probably be made the day before so when you’re all cooking and gallivanting in the kitchen, you can pull this baby out of the fridge and snack on it all day long.

For this post, I partnered up with Reynolds Kitchens. I actually wrote a few Holiday-inspired recipes for them. I love all of them, but the one that’s near and dear to my cheese-loving heart is this Pimento Cheese Ball. Nothing says let’s have fun like a cheese ball—they’re the life of the party!

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