Sides, Snacks


Sweet Potato Parmesan Tater Tots (and Horseradish Ketchup)

This recipe is AMAZING. The tots alone are sweet and creamy, but pared with the spicy ketchup they’re just out of this world delicious. AND they’re baked, so it’s basically health food. My favorite part of this snack is easily the crunchy chip coating; it adds a whole new level to the tot. I made them as a side for burgers, but I think they’d be incredible as a breakfast side with fried eggs or an omelet. Try them. They do not disappoint.

Tots (adapted from

– 4 medium sweet potatoes

– 2 tbsp butter, melted

– 3/4 cup freshly grated parmesan cheese

– 1/2 tsp salt

– 1/2 tsp pepper

– 1/2 tsp chili powder

– 1/2 tsp garlic powder

– 1 cup sweet potato chips crumbs

– 1 cup lentil chip crumbs

Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake on the oven rack until tender (50-60 minutes). Allow to cool, then use your hands to peel away the skin.  Place the potatoes in a medium bowl and mash with the butter. Stir in the cheese, spices, salt and pepper to taste.  To make the best chip crumbs, pulse in a food processor until fine, then transfer to a bowl. You can also puree the potato mixture in the processor as well to get the smoothest texture if mashing by hand isn’t pleasing you. Scoop about 1 tablespoon of the sweet potato mixture into your hand and roll into a tot shape.  Roll the tot in the chips and coat well. If you need to re-shape the tots now is the moment. Place on a baking sheet with parchment paper. Repeat until all of the sweet potato mixture is gone. Bake for 15 minutes and flip the the tater tots over and bake another 10-15 minutes or until golden!


Horseradish Ketchup

– 1/2 cup ketchup

– 2 tbsp horseradish

Combine the two ingredients and be merry.

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Sides, Snacks


Parsnip Fries with Spicy Honey Glaze

Truth-telling time: before making this recipe, I’d never eaten parsnips purposefully. I’m sure I’ve accidentally encountered a bite or two in a salad or fancy chicken dish in my past, but I’ve never sat down and thought “yeah, I’m going to have parsnips tonight!”. Honestly, if I’d seen them hanging out on the counter in the past I may have thought they were bloated albino carrots (hey- it could be a thing, I don’t know!) I’m a very boring veggie-cooker. I like to stick with my onions and carrots and broccolis; a red pepper here and there, it’s been a good life. But I’ve been hearing buzz about parsnip fries for what is likely several years at this point. Needless to say, I’ve been curious, but never curious enough to actually go out and buy the damn things. I finally gave in when I discovered several just minding their own business in the refrigerator over my recent Spring break. As I was wondering what to do with them and simultaneously flipping through an edition of Bon Appétit just for funzies I saw the words “honey”, “butter”, and “parsnips”. I knew fate had intervened and I should just get cooking. And boy, am I glad I did. No more carrot fries for this girl! Try ’em. You’ll see.

Also- be sure to check out another installment of Becca being the last person to discover things about technology: I’m so into Instagram videos now! I think I got a pretty good one of the fry process. See end of the post for results.

Fries (from Bon Appétit Magazine)

– 2 lbs. parsnips, peeled and cut into desired fry size (I like mine on the thin side so they really crisp up!)*

–  1/4 c. olive oil

– salt and pepper

*Parsnip note: These bad boys have a weird woody core that should be removed for maximum tastiness. After trimming the ends and peeling the parsnip, quarter it lengthwise. Slowly run a knife between the core and the tender outer part of the parsnip. You won’t be able to get it all, but as much as you can will do the trick!

Preheat the oven to 450° F. Coat parsnips with oil on a large baking sheet and season with salt and pepper. Roast parsnips (tossing occasionally) until tender and golden, 35–40 minutes. While parsnips roast, make honey butter.


– ¾ tsp. crushed red pepper flakes

– 2 tbsp. unsalted butter

– 1 tbsp. apple cider vinegar

– 1 tbsp. honey

Place red pepper, butter, vinegar, and honey in a small saucepan over medium heat. Stir until butter is melted. Drizzle spicy honey butter over parsnips. Consume with your fingers immediately after photographing for blog before parsnips have even begun to cool. Worth it.


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This zesty salad is made of shredded cabbage, carrots and mayonnaise or buttermilk. (Other vegetables like radishes, onions, and peppers are often included as well). This dish makes for a great side, snack, or sandwich/burger topping! Original retro coleslaw recipes call for the the white “salad dressing” Miracle Whip instead of mayo, even though it’s sweeter. My version has less dressing and bit of spice to it, keeping all the flavor!

– 1 head green cabbage, finely shredded

– 2 large carrots, finely shredded


– 1 package pre-shredded cabbage/carrot coleslaw starter

– 3/4 cup mayonnaise

– 2 tsbp sour cream

– 2 tbsp grated onion or shallot

– 2 tsp white vinegar

– 1 tbsp dry mustard

– 1 tsp celery salt

– 1/2 tsp chili powder

– Salt and pepper

Combine all ingredients, tasting along the way. Adjust spices according to your taste.