Adriennehannis' profile page
Recipes
Aunt Dianne's Monkey Bread | Family Recipes
By adriennehannis
Cut 4 cans of biscuits in fourths Shake slices in bag with 1/2 cup sugar and 2 teaspoons cinnamon Combine 1 s...
- 4 cans biscuits
- 1/2 cup sugar
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons cinnamon
- 1 stick melted butter
- 3 tablespoons water
Greek Lamb with Yogurt Mint Sauce
By adriennehannis
This is a great dish for entertaining; you marinate the lamb and make the sauce a day in advance
- Mint Sauce:
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce (recipe follows)
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch of crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt, such as Fage Total
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Crock Pot Chicken Enchilada Soup | Skinnytaste
By adriennehannis
Whether you want to make your meals ahead to freeze for the month, or save your leftovers for lunch
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 , 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
- Read more at http://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/#1U15MO4oieo1f1wr.99
Mashed Potatoes | Family Recipes
By adriennehannis
Pare potatoes; cut into quarters Cover with boiling water in large kettle Add 1 teaspoon salt
- 7-8 medium sized potatoes
- boiling water to cover
- 1 1/2 teaspoon salt
- 1/4 cups butter
- 1/8 teaspoon pepper
- 1/4 cup hot milk
Asparagus and Jack Cheese Frittata
By adriennehannis
Heat the broiler to high and arrange rack in upper third
- 8 large eggs
- 1/2 cup shredded jack cheese
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
- 3 tablespoons roughly chopped fresh cilantro leaves
- Serving suggestion: basic green salad
Chicken Thighs
By adriennehannis
Preheat oven to 450 degrees Season chicken thighs Bake for 30-35 minutes until dark brown and crisp
- Chicken thighs
- Salt
- Pepper
- Paprika
- Garlic Salt
Asian Cauliflower Fried Rice | Nom Nom Paleo
By adriennehannis
First, I pulsed the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of ...
- 1 small head of cauliflower, separated in florets
- 3 slices of uncured bacon, cut into small dice
- 2 large eggs
- 1-inch knob of ginger, grated with a microplane
- 1 small onion, minced
- 4 ounces of sliced mushrooms
- 2 scallions, thinly sliced
- 2 tablespoons of chopped cilantro leaves
- 2 tablespoons of chopped basil
- 1 tablespoon of chopped mint
- 1-2 tablespoons of coconut aminos
- Kosher salt
- Freshly ground black pepper
- Splash of coconut vinegar (optional)
- Splash of Red Boat Fish Sauce (not optional)
Green Juice (Stupid Easy Paleo)
By adriennehannis
Refrigerate the juice prior to drinking for best flavor
- 1 apple
- 1/2 lemon
- 2-3 kale leaves
- 1/2 ″ piece of ginger, peeled
- 1 small English cucumber
- 1 handful of parsley
Stuffing in Baking Dish
By adriennehannis
Preheat oven to 350 degrees
- Stuffing Package (Pepridge Farm)
- Butter
- Chicken or Turkey Broth
Roasted Pumpkin Coconut Soup
By adriennehannis
Preheat your oven to 350°F
- 1 small pie pumpkin, mine was 4 pounds even. I used 4 cups of cooked pumpkin flesh, go ahead and add more for a thicker soup.
- 1 tbsp of ghee or grass fed butter.
- 2 medium carrots, peeled and chopped roughly.
- 1 small bartlett pear, peeled, cored, and chopped.
- 4 cups of chicken stock.
- 1 can of coconut milk.
- 2 tsp cumin.
- 2 tsp cinnamon.
- 1 tsp ground ginger.
- 1/2 tsp red pepper flakes (optional).