Recipe blog by Adrianna Adarme

Sides

04

Nov

Tater Tots

A few Friday thoughts:

1. Why do high school reunions still exist?! This is why Facebook was invented. I already know that you married that dude. And had those kids. And live in that house. I see the pictures. EVERY. DAY…in my newsfeed.

2. Why don’t we embrace breakfast foods for dessert? Think warm chocolate waffles…topped with vanilla bean ice cream and whipped cream. I experienced this Monday night with Nastassia. SO MAJOR!! We’re doing this soon. Promise.

2. I make plans for nicknames. This is normal, right? For instance, whenever I give birth to a small human, I’m probably going to call him “tater tot.” Maybe “tater” for the nickname to his nickname. Is there anything cuter than a tater tot? No. Also, when I finally get a corgi I’m totally naming him “Fredrique.” Such a proper prestigious name. Very appropriate.

3. Third and final, I successfully (!!) cooked up the nickname of my future son. This is HUGE for me. I’ve tried a few tater tot recipes over the years and have never been satistifed with the results…until yesterday. I was giddy for the rest of the day due to this fried achievement. Is it the easiest, fastest recipe on this blog? No. Definitely not. Is it worth the effort? YES!! And a bonus is that you can double this batch, freeze them, and fry them up, per your leisure.

Plus: I (sorta) have step-by-step pictures. LET’S START!!

(CAN YOU TELL I’M EXCITED?!)

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{ 62 comments }

06

Oct

Scalloped Hasselback Potatoes

in Dinner, Sides

I have another potato with cheese (and cheese) and butter recipe for you.

I swear I’m not trying to kill you; it’s just I like cheese.

I kinda figure it’s like math…you know, two negatives make a positive, OR depending on your life perspective, two positives make a big gigantic cheesy, calorie-filled positive. I consider myself a super optimissitc person, so I’ll go with the latter.

If you are too, then hop over to PW’s Tasty Kitchen blog where I did a guest blogging situation. You’ll find: step-by-step pictures, the recipe and me waxing poetic about cheese and butter. You know, THE USUAL!!!

LOVEYOUBYE

P.S. I’ll post a recipe of some salad soon. Or not.

{ 29 comments }

05

Oct

Cheddar Jalapeño Cornbread

in Scones & Muffins, Sides, Snacks

I’m never the girl that’s super prepared for things.

I wash my clothes only when I start wearing mismatched socks. I wash my hair when I can’t go another day. I only buy paper towels when I start using bath towels to clean up messes.

And the list goes on…and on. And on.

I think it’s just that I’m really good at wingin’ stuff. It’s how I like livin’…

The only season I actually prepare for is Fall. I dig it so much that I can’t just can’t help it.

I buy sweaters while it’s still hot outside. My boot game starts to get good when I really should be wearing sandals. I have 30 minute conversations (in September) with my dad about turkey brining plans.

And as of right now, I have thirty-two Fall-ish recipes written down in a notebook that I can’t wait to make. Yeah, I’m way prepared.

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{ 46 comments }

29

Sep

Twice Baked Potatoes, Two Ways

in Dinner, Sides

Hiiii Abby!!!

This blog post is dedicated to Abby.

Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. You see…Abby is shacking it up in a dorm this year with only two kitchey-type tools at her disposal: a microwave and a mini-fridge. And since she wants to spend her money on more important things like ~~booze,~~ ~~shoes~~ textbooks, she wanted it to be budget friendly.

No biggie, Abby; I got you, gurrrrl!

Meet the Twice Baked Potatoes. They meet the criteria, for sure. They’re perfect for fallish, chilly weather; they take barely any effort/money; and they can be made in either a microwave OR oven. #thricebingo

I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini).

I’m not even gonna pretend the healthy way tastes better. It just doesn’t. BUT it is healthier …so there’s that.

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{ 41 comments }

22

Aug

Baked Coconut Shrimp with Spicy Honey Drizzle

in appetizers, Sides, Snacks

Coconut shrimp always reminds me of Outback Steakhouse.

And bloomin’ onion appetizers.

And steaks that are super fatty that come with those weird wooden handle steak knives that are–for some reason–rounded? Can you tell I grew up in the 90s…and deep in the suburbs?! That stuff was awesome.

This recipe comes from two of my favorite food and real life friends, Jenny Park and Teri Lyn Fisher who both just launched (as in today!! hello!! visit!!) their new blog called, Spoon Fork Bacon.

Teri takes the pretty pictures and Jenny makes and food styles all the recipes. They’re both super talented and make everything pretty and delicious. So when I saw this coconut shrimp recipe on their blog (I got a sneak peak a few weeks ago!), I knew I needed to make it…stat.

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{ 22 comments }

17

Aug

Zucchini Fries with Roasted Garlic Aioli and Sriracha Mayo

in appetizers, Dinner, Sides, Snacks

I realized something yesterday…

Making fries in various vegetable varieties is kind of my jam. I’m starting to think it’s my life calling to make fries out of just about anything…except potatoes. I have no interest in making French fries…I can just buy those from In-n-Out.

First there were Portobello Fries that I made for you, me…and Kate Moss.

Then…Avocado Fries. I mean…I’ve made them twice since Caroline originally posted them. Amazeballs.

Next there were Spicy Carrot Fries. And then…if I cut these pickles differently, they totally would’ve been pickle fries instead of pickle chips. But seriously, who cares. They were dipped in batter and fried. And then I ate like a hundred with a beer. End of story.

And now I give you these Zucchini Fries. With not one, but two dipping sauces!! Dipping sauces are important. Are you the type that has bbq sauces and hot sauces from fast food restaurants in your glove compartment?!

Yeah, me neither.

I roasted some garlic and made into an aioli. This was a good idea.

And Sriracha Mayonnaise. Ummmm…hello!!! It was delicious. You should do this.

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{ 60 comments }

15

Jun

Spicy Carrot Fries w/Tzatziki Sauce

in appetizers, Sides, Snacks

Something happened when I started this food blog…all my (boy) friends (a.k.a. friends who happen to be boys) started texting/calling me with their cooking questions.

I’m not sure what it was per se that piqued their interest in cooking since most of them didn’t care a few years ago. I kinda think it had to do with growing tired of their typical take-out and fast food options..but mostly…it was to cook for girls.

I couln’t really blame them? I mean…boys cooking = cuteness.

I’d get calls like, “hey, I have two eggs, one sweet potato and garlic in the fridge…what can I cook?” They’d call with questions about roasting vegetables, how to cook bacon, what roasting actually means, etc…and then they got the hang of it…and umm…it’s really cute. Now, I get texts (all of the time!) of pictures of what they’ve cooked.

1. The first pic of filet wrapped bacon with a side of potatoes au gratin. This is a huge step for my friend Ian. One time he told me he was giving up fast food and then opened up his freezer to show me all the Lean Cuisines and Stoeffers meals. He wanted approval. Umm…

2. Second picture is total show-off city. My friend Ryan got all fancy with his omelet and Sriracha. He’s a cooking pro (sort of) and makes some of my fav guacamole ever. His secret: crushed cumin seeds, which he pronounces in another way to be crude. I laugh every time…mainly because deep down I’m four years old.

3. Third picture is my friend Justin bragging…his girl makes him vegetarian chili. Girls cooking for boys is equally cute.

4. And then, after four (separate) calls on how to make sweet potato fries, Justin got all crazy and put ‘em in some fish tacos. Kind of genius. Let’s be nice and just ignore the burnt ones.

5. & 6. Travis eats super healthy. He sends me pictures of healthy food made delicious. Some sauteed shrimp with peas and carrots. And the other picture is a tofu patty he made with rosemary carrot fries?

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{ 18 comments }

24

May

Rosemary and Olive Oil Rolls

in Sides

For one whole summer I was a vegan. For real, I did that. I didn’t eat meat, or eggs, or any dairy products. And for a very short period of time, I kinda liked it. Until of course, I remembered cheese. Seriously, how are there people in this world who live without cheese? One whiff of some baked brie and my stint as a vegan was over.

I may have been a vegan for 3 months, but that is a full 3 months longer than I have ever been on the low-carb diet. How someone can even consider giving up bread is beyond me. If pushed, I could probably go without carbs for…6 hours. Make that 5.

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{ 11 comments }

28

Mar

Grapefruit Coconut Scrub

in Sides

Spring is here, everyone! Spring means…

cheap peonies from Trader Joe’s, pretty pastel nail polish, Summer vacation planning, rompers (how awkward are they in public restrooms? Good god.), and dress stalking at Anthro.

Pretty dresses might mean flashing a little harmless cleavage. Maybe showing a little back or leg or whatever else you’ve been covering up all winter.

That’s why an inexpensive, do-it-in-five-minutes, homemade body scrub is kind of a no brainer, right?

Let’s get schmexy!!

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{ 31 comments }

13

Mar

Plantains, Two Ways

in appetizers, Sides, Snacks

Hi Monday, I’m usually not so excited about you but I have a cubano coffee in my hand, my sunglasses on and I’m dreaming about this vegan coconut ice cream and plantain combo (my new obsession). Not too shabs, not too shabs at all.

I learned a few things growing up in South Florida. 1) How to deal with frizzy hair. 2) That Florida is a place where old people get really awesome at tennis. 3) And how to make plantains.

This recipe is easy-peasy, totally Monday-proof. Buy two different types of plantains: dark brown and green. And then–in the same pan–make an appetizer (or side dish) and dessert. Yes please! .

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{ 39 comments }

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