Adriennehannis' profile page
Recipes
Chicken and Corn Tostada Salad
By adriennehannis
Heat the oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into strips
- 1/2 teaspoon garlic salt
- 1 (16 oz) can whole kernel corn, drained
- 1 cup chopped tomatoes
- 1 (15 oz) can black beans, drained, rinsed
- 5 green onions with tops, thinly sliced
- 2 medium avocados, peeled, chopped
- 1/4 cup cider vinegar
- 3 tablespoons honey
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 head Boston or Bibb lettuce, torn into bite-sized pieces
- 1 small red bell pepper, chopped
- 2 cups shredded Monterey Jack cheese
- 3 cups lightly crushed blue corn tortilla chips
Buffalo Chicken Dip
By adriennehannis
Preheat the oven to 425 degrees F
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
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
Flatbread with Bacon and Scallion Pesto
By adriennehannis
Preheat the oven to 450 degrees
- 4 thick strips bacon, thinly sliced
- 1 large white onion, thinly sliced
- Pinch of sugar
- Kosher salt and freshly ground white pepper
- 6 scallions, thinly sliced
- 1 teaspoon capers
- 1/2 cup fresh parsley
- Grated zest of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1/3 cup creme fraiche or sour cream
- 1 pound frozen pizza dough, thawed
- All-purpose flour, for dusting
Garlic and Sun-dried Tomato Corn Muffins
By adriennehannis
1. Preheat the oven to 375 degrees F
- 2 (8.5 oz) packages corn muffin mix, such as Jiffy
- 2/3 cup diced sun-dried tomatoes (from an 8 oz jar)
- 2 cups frozen corn kernels, thawed
- 3 garlic cloves, minced
- 2/3 cup buttermilk
- 2/3 cup sour cream
- 2 large eggs, beaten
Three Bean Salad with Quinoa
By adriennehannis
Rinse quinoa under cold running water and drain
- 1 cup uncooked quinoa
- Salt and ground black pepper
- 1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
- 1 1/2 cups frozen 365 Everyday Value Shelled Edamame, thawed
- 1/2 cup chopped roasted red peppers
- 1 (15-ounce) can 365 Everyday Value Kidney Beans, rinsed and drained
- 1/4 cup 365 Everyday Value Organic Italian Dressing
- 1 teaspoon dried tarragon
Bloody Mary
By adriennehannis
Half fill a large pitcher with crushed ice
- 5 lemons
- 1 cup vodka
- 1 tablespoon bottled horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- lots of freshly ground black pepper
- 3 cups tomato juice, well chilled
- celery stalks, with leaves, to serve
Olive Oil Muffins
By adriennehannis
1. Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Confectioners' sugar, for sifting
Pomegranate and Cranberry Bellinis
By adriennehannis
Place the ice in the punch bowl
- Special Equipment:
- 1 cup ice
- 1 1/2 cups simple syrup
- 1 1/4 cups pomegranate juice, chilled
- 1 cup cranberry juice, chilled
- 1 (750 ml) bottle Prosecco, chilled
- 2 limes, thinly sliced
- 1 bunch fresh mint, for garnish
- 1/2 cup (2.5 oz) pomegranate seeds, for garnish
- punch bowl (6-8 cup capacity)
Chicken Parmesan | Giada De Laurentiis
By adriennehannis
Preheat the oven to 500 degrees F
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh Italian parsley leaves
- Salt and freshly ground black pepper
- 8 (3-ounces each) chicken cutlets
- 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
- 1/2 cup shredded mozzarella
- 16 teaspoons grated Parmesan
- 2 tablespoons unsalted butter, cut into pieces