Anna & Adam Recipes, Los Angeles, CA (2026)

05/10/2026

Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce

Ingredients:

- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup heavy cream
- 2 tablespoons grated Parmesan cheese

Directions:

1. **Marinate the Shrimp:** In a large bowl, combine 1 tablespoon of olive oil, half of the minced garlic, kosher salt, black pepper, and crushed red pepper flakes. Add the shrimp and toss to coat evenly. Let it marinate for about 15 minutes.

2. **Prepare the Asparagus:** Toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.

3. **Grill the Asparagus:** Preheat your grill to medium-high heat. Place the asparagus on the grill and cook for 4-5 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and set aside.

4. **Grill the Shrimp:** Place the marinated shrimp on the grill. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.

5. **Make the Creamy Garlic Sauce:** In a small saucepan over medium heat, combine the remaining minced garlic and heavy cream. Bring to a gentle simmer, stirring occasionally. Add the grated Parmesan cheese and stir until melted and the sauce is smooth. Remove from heat.

6. **Assemble the Bowl:** Divide the grilled asparagus and shrimp between serving bowls. Drizzle the creamy garlic sauce over the top.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Enjoy your meal!

05/09/2026

Lotus Biscoff Latte Recipe

Ingredients:

- 1 tablespoon Biscoff spread
- 2 shots of espresso (60 ml)
- 160 ml milk
- 1 tablespoon Biscoff topping

Directions:

1. Heat the milk until warm and froth it until it becomes foamy.
2. Place a tablespoon of Biscoff spread at the bottom of a glass.
3. Pour the two shots of espresso over the Biscoff spread.
4. Add the frothed milk to the glass.
5. Decorate the top with Biscoff topping and, if desired, sprinkle with crushed Biscoff cookies. Serve with a Biscoff cookie on the side.

Preparation and Cooking Time:

- Preparation time: 5 minutes
- Cooking time: 5 minutes

Enjoy your homemade Lotus Biscoff Latte!

05/09/2026

Celery Salad with Dates, Almonds, and Parmesan

Ingredients:

- 8 long celery stalks, leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces
- ½ cup raw almonds
- 4 Medjool dates, pitted and roughly chopped
- 3 tablespoons fresh lemon juice (from about 1 ½ lemons)
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 ounces Parmigiano-Reggiano cheese (I used Parmesan), shaved into shards with a vegetable peeler (to yield about ⅓ cup)
- ¼ cup extra-virgin olive oil

Directions:

1. Place the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
2. To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board and chop with a chef’s knife.
3. To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt (I started with ¼ teaspoon) and pepper, and toss to combine. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper and/or red pepper flakes until you reach an irresistible balance of salty, spicy, tart and sweet.
4. Serve at room temperature or chilled. This salad keeps well, covered and chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).

Preparation Time: 25 minutes

Cooking Time: 5 minutes

Total Time: 30 minutes

Yield: 4 servings

This recipe is adapted from Six Seasons by Joshua McFadden and Martha Holmberg.

05/09/2026

Bananas Foster

Ingredients

- 1/4 cup butter
- 2/3 cup dark brown sugar
- 3 1/2 tablespoons rum
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise and crosswise
- 1/4 cup coarsely chopped walnuts
- 1 pint vanilla ice cream

Directions

1. In a large, deep skillet over medium heat, melt the butter.
2. Stir in the brown sugar, rum, vanilla extract, and cinnamon. Bring the mixture to a low boil.
3. Add the banana slices and walnuts to the skillet. Cook until the bananas are tender, about 1 to 2 minutes.
4. Serve the banana mixture over scoops of vanilla ice cream.

Preparation and Cooking Time

- Preparation time: 5 minutes
- Cooking time: 10 minutes

05/09/2026

Creamy Tortellini with Spinach and Mushrooms

Ingredients:

- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/3 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- 2 (9-ounce) packages refrigerated cheese tortellini
- 2 cups fresh baby spinach, packed
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste

Directions:

1. In a large, deep skillet, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft.

2. Add the sliced mushrooms, minced garlic, and Italian seasoning to the skillet. Continue cooking for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

3. Pour in the chicken broth (or white wine) and heavy cream. Stir to combine.

4. Add the refrigerated cheese tortellini to the skillet. Stir well, then cover the pan. Reduce the heat to medium and let it cook for about 5 minutes.

5. Remove the lid and stir the mixture. The tortellini should be cooked through, and the sauce will have thickened slightly.

6. Add the fresh baby spinach to the skillet. Stir continuously until the spinach wilts, which should take about 1-2 minutes.

7. Stir in the freshly grated Parmesan cheese until it's fully incorporated into the sauce.

8. Taste the dish and season with salt and pepper as needed. Serve immediately.

Preparation and Cooking Time:

- Preparation time: 10 minutes
- Cooking time: 20 minutes

This recipe is inspired by Natasha's Creamy Tortellini with Spinach and Mushrooms from Salt & Lavender.

05/09/2026

Coconut and Pineapple Cottage Cheese Muffins

Ingredients:

- 1 cup cottage cheese
- 2 eggs
- 1/2 cup honey or maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (plus extra for topping)

Directions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.

2. In a large mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined. It's okay if the cottage cheese has small lumps; they will blend into the batter as it bakes.

3. Fold in the drained crushed pineapple. Ensure the pineapple is well-drained to prevent excess moisture in the batter.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut. This helps distribute the leavening agents evenly.

5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.

6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. For extra coconut flavor, sprinkle a little more shredded coconut on top before baking.

7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and slightly firm to the touch.

8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm, or store them for later.

Preparation and Cooking Time:

- Preparation time: 15 minutes
- Cooking time: 18-22 minutes

These muffins are perfect for a quick breakfast, a light snack, or even a sweet treat after dinner. The combination of coconut and pineapple brings a refreshing tropical flavor, while the cottage cheese adds moisture and a boost of protein. Enjoy baking and savoring these delightful muffins!

05/09/2026

Microwave Peanut Butter Cup Mug Dessert

Ingredients:
- 1/2 tablespoon butter
- 2 tablespoons creamy peanut butter
- 2 teaspoons powdered sugar
- 5 tablespoons crushed graham crackers
- 2 tablespoons dark chocolate chips

Directions:
1. In a microwave-safe mug, combine the butter and peanut butter. Microwave for 30 seconds until melted.
2. Stir in the powdered sugar and crushed graham crackers until the mixture is smooth and well combined.
3. Sprinkle the dark chocolate chips evenly over the peanut butter mixture.
4. Microwave the mug for an additional 45 seconds. The chocolate chips may retain their shape; gently spread the melted chocolate over the top with a spoon.
5. Allow the dessert to cool slightly before enjoying.

Preparation Time: 3 minutes
Cooking Time: 2 minutes

This simple and quick dessert is perfect for satisfying your sweet tooth in just a few minutes.

05/09/2026

Chicken Salad Croissant Sandwiches

Ingredients:

- 1½ pounds cooked, shredded chicken
- 1½ cups chopped celery
- 1½ cups red grapes, halved
- 2 green onions, thinly sliced
- 1 cup mayonnaise
- ¼ cup sour cream or ranch dressing
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 1 small lemon
- 8 croissants

Directions:

1. In a large bowl, combine the shredded chicken, chopped celery, halved grapes, and sliced green onions. Mix well and set aside.

2. In a separate small bowl, whisk together the mayonnaise, sour cream (or ranch dressing), chopped dill, salt, black pepper, and lemon juice until smooth.

3. Pour the dressing over the chicken mixture and stir until everything is evenly coated.

4. Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld. For best results, refrigerate overnight.

5. When ready to serve, slice each croissant in half horizontally. Spread approximately ½ cup of the chicken salad onto the bottom half of each croissant. Place the top half of the croissant over the filling.

6. Serve immediately and enjoy.

Preparation Time: 20 minutes

Refrigeration Time: At least 4 hours

Note: The chicken salad can be stored in the refrigerator for up to 4 days.

05/09/2026

Baked Blueberry Donuts

Ingredients:

- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup buttermilk (or plain yogurt or sour cream)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup blueberries (fresh or frozen)

For the glaze:

- 1 cup confectioner's sugar
- ½ teaspoon pure vanilla extract
- 2-3 tablespoons milk

Directions:

1. Preheat your oven to 350°F (175°C). Grease a donut pan with butter or cooking spray and set aside.

2. In a large bowl, mix together the flour, brown sugar, salt, and baking powder.

3. In a separate small bowl, whisk together the buttermilk, melted butter, and egg.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Gently fold in the blueberries, taking care not to crush them.

6. Transfer the batter into a large plastic bag. Cut off one corner of the bag to create a piping bag.

7. Pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

8. Bake for 20-22 minutes, or until the tops are lightly browned and the donuts spring back when gently pressed.

9. Allow the donuts to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

10. While the donuts are cooling, prepare the glaze by whisking together the confectioner's sugar, vanilla extract, and milk until smooth.

11. Once the donuts are completely cooled, dip the tops into the glaze. Place them back on the wire rack to allow the glaze to set.

Preparation time: 10 minutes

Cooking time: 20-22 minutes

Enjoy your homemade baked blueberry donuts!

05/08/2026

BBQ Baked Beans Recipe

Ingredients:

- 1 pound bacon, diced
- 1 medium yellow onion, diced
- 2 jalapeños, seeded and diced (or 1 green bell pepper for less heat)
- 4 cloves garlic, minced
- 4 cans (15 ounces each) great northern beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup brown sugar
- 1 cup BBQ sauce
- 1 cup cola (Dr. Pepper, root beer, or cola)
- 1/4 cup apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 2 teaspoons black pepper

Directions:

1. Preheat your smoker or oven to 275 degrees Fahrenheit.
2. In a large cast iron skillet over medium-high heat, cook the diced bacon until rendered but still soft. Drain all but a tablespoon of the bacon grease.
3. Add the diced onion, jalapeños, and minced garlic to the skillet. Cook until the vegetables are soft and the bacon is crisp.
4. Stir in the drained beans, brown sugar, BBQ sauce, cola, apple cider vinegar, molasses, Dijon mustard, tomato paste, salt, and black pepper. Mix well to combine.
5. Transfer the skillet to the preheated smoker or oven. Bake uncovered for 1 hour, allowing the sauce to thicken and the flavors to meld.
6. Remove from heat and let the beans cool slightly before serving.

Preparation Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

This recipe serves approximately 12 people. Enjoy your flavorful BBQ baked beans!

05/08/2026

Coconut Cream Cake

Ingredients:

- 1 package white cake mix
- 1 cup cream of coconut
- 1 can sweetened condensed milk
- 1 package frozen whipped topping, thawed
- 1 package flaked coconut

Directions:

1. Prepare the white cake mix according to the package instructions and bake it in a 9x13-inch pan.
2. While the cake is baking, mix together the cream of coconut and sweetened condensed milk until well combined.
3. Once the cake is baked and still warm, poke holes all over the top using a fork or skewer.
4. Pour the coconut and milk mixture evenly over the warm cake, allowing it to soak in.
5. Let the cake cool completely.
6. Spread the thawed whipped topping over the cooled cake.
7. Sprinkle the flaked coconut evenly over the top.
8. Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 4 hours 45 minutes (including refrigeration)

Anna & Adam Recipes

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