Adriennehannis' profile page
Recipes
White Sangria
By adriennehannis
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher
- 3 tablespoons sugar
- 3 shots Calvados or other apple liquor
- 1 lime, sliced
- 1 lemon, sliced
- 2 ripe peaches, cut into wedges
- 3 ripe green apples seeded and cut into wedges
- 1 bottle white Rioja Spanish wine or other dry white wine
- 1 pint raspberries
- Sparkling soda water, for topping off glasses of sangria
Rigatoni with Red Pepper, Almonds, and Bread Crumbs | Giada De Laurentiis
By adriennehannis
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons, (about 5 ounces)
- 1/4 cup slivered almonds (about 1 ounce), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Strawberry Shortcakes, deconstructed
By adriennehannis
Preheat the oven to 400 degrees
- 2 cups all-purpose flour
- Granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 2 extra-large eggs, lightly beaten
- 1/2 cup cold heavy cream
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 2 pints fresh strawberries, hulled and thickly sliced
- 2 tablespoons Grand Marnier liqueur
- Sweetened whipped cream (see note)
Spaghetti Squash and Meatballs
By adriennehannis
1. Preheat oven to 375. Cut the squash in half vertically and remove the seeds (I use an ice cream scoop for this)
- 1 lb. ground beef
- 1 small red onion, diced fine
- 1 green pepper, diced fine
- 4-5 crushed garlic cloves
- 1 egg, slightly beaten
- 1 small handful fresh parsley, chopped fine
- 1 small handful fresh basil, chopped fine
- salt and pepper to taste
House Granola
By adriennehannis
Mix all the ingredients together in a large bowl, then transfer to the baking tray
- 4 cups rolled oats
- 1/3 cup whole almonds
- 1/3 cup raisins
- 5-6 ready-to-eat dried apricots, chopped
- 1/3 cup pumpkin seeds
- 1/4 cup raw sugar
- 1/4 cup maple syrup
Lamb Stew
By adriennehannis
Heat a large Dutch oven with a tight-fitting lid over medium-high heat
- 1/4 cup vegetable oil
- Flour, for dredging
- 2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions, cut into sixths
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 10 cups cold water, or low-sodium chicken broth
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes, quartered
- 4 medium carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 7 canned whole, peeled tomatoes, lightly crushed
- 1 tablespoon red wine vinegar
Roasted Chicken with Balsamic Vinaigrette | Giada De Laurentiis
By adriennehannis
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
Ginger Citrus Salmon with Orange Cucumber Salsa
By adriennehannis
Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator
- For the Fish:
- 2 salmon filets (I don’t know what size, whatever size you buy)
- 1/4 cup canned coconut milk
- 1 tablespoon Coconut Aminos
- 1/2 teaspoon fish sauce (Red Boat is Whole30 approved)
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon orange zest
- For the Salsa:
- 1 cucumber, diced
- 1 large orange, peeled and diced
- 1 tablespoon fresh ginger, grated
- 1/2 jalapeno, finely chopped
- 1/4 cup canned coconut milk
- pinch of salt and pepper
Chicken and Cheese Enchiladas
By adriennehannis
Preheat the broiler. Slice half of the onion into thin rings and set aside
- 1 small red onion, halved
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 to 2 serrano chile peppers, stemmed and seeded
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Pinch of sugar
- 8 corn tortillas
- 3 cups shredded rotisserie chicken
- 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
- 1/3 cup fresh cilantro
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 3/4 cup crumbled queso fresco or feta cheese
Simple Egg Drop Soup
By adriennehannis
Bring chicken broth to a simmer
- Few cups of low-sodium chicken broth
- Soy Sauce
- Asian hot sauce, recommended: Srirachi
- Fresh ginger
- Eggs