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Recipes
5-Spice Slow Cooker Pork Ribs | Melissa Joulwan
By adriennehannis
1. Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder
- 3-4 pounds pork or beef ribs
- salt & ground black pepper
- coarse (granulated) garlic powder
- Chinese five-spice powder
- 2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
Roasted Vegetables with Quinoa
By adriennehannis
Preheat oven to 425 degrees F
- 1/2 butternut squash, peeled and diced
- 20 brussels sprouts, trimmed and halved
- 1/4 cup melted coconut oil or EVOO
- Coarse salt and freshly ground pepper
- 1 teaspoon smoked paprika
- 3/4 cup plus 2 T water
- 1/2 cup quinoa, rinsed and drained
- 1 garlic clove
- 2 tablespoons tahini
- 3 tablespoons apple cider vinegar
- 1/4 cup snipped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 2 1/2 cups baby spinach
Turkey Taco Spaghetti Squash Boats
By adriennehannis
4 SmartPoints
- 3 small spaghetti squash (24 oz each)
- olive oil spray
- 1 lb 93% ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced
- 2 tbsp bell pepper, minced
- 1/2 cup water
- 4 oz can tomato sauce
- 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
Cauliflower & Celery Root Soup | Ina Garten
By adriennehannis
Serves (1 medium) cauliflower, cored and cut into florets Directions Heat olive oil in a heavy-bottomed pot or D...
- 1/4 cup good olive oil, plus extra for serving
- 2 cups yellow onions, chopped (2 onions)
- 2 cups (1-inch-diced) celery root
- 2 cups (1-inch-diced) fennel, cored and stalks removed
- 2 lb (1 medium) cauliflower, cored and cut into florets
- 2 cups good chicken stock
- 2 tsp kosher salt, plus more for seasoning
- 2 Tbsp heavy cream
- Homemade Croutons*
- Chopped fresh chives, for serving
BLT Bites with Chipotle Mayo Recipe – Stupid Easy Paleo
By adriennehannis
Instructions Preheat the oven to 350F (177°C)
- 4 pieces of good-quality bacon
- Coconut oil
- 1 tomato
- 1 cup chopped lettuce of your choice
- Chipotle mayo for topping
- You will need 2 mini muffin tins for this recipe
Roasted Root Veggies with Chili Butter
By adriennehannis
Preheat the oven to 450 degrees Line a baking sheet with parchment paper Place veggies in a medium bowl
- 6 cups peeled and cubed root veggies (sweet potatoes, golden beets, parsnips)
- 1/4 melted ghee or butter
- 1 tsp coarse sea salt
- freshly grounded black pepper to taste
- 1/2 tsp chili powder
- 1/4 paprika
- 1/8 tsp cumin
Huevos Rancheros
By adriennehannis
For the salsa: Heat oil in a medium saucepan over medium heat
- For the salsa:
- 1 tablespoon vegetable oil
- 1 pound tomatillos, husked, rinsed, and quartered or 2 (12-ounce) cans tomatillos, drained
- 1/4 cup finely chopped yellow onion
- 1 medium jalapeno chile, stemmed, halved, seeded, and finely chopped
- 2 medium garlic cloves, halved
- 1/2 cup packed fresh cilantro leaves
- 2 teaspoons white vinegar
- 1 teaspoon kosher salt
- For the eggs:
- 8 large eggs
- 2 to 3 teaspoons white vinegar
- For the tortillas:
- 8 corn tortillas
- 1/4 cup vegetable oil
- 3 ounces cotija cheese, crumbled (can substitute feta)
- Sour cream and sliced avocado, optional
Sauteed Kale
By adriennehannis
Add oil to a large skillet over medium heat
- 1 lb fresh kale, removed from woody stems and chopped, or 2 packages (10-3/4 oz each)
- 1 large garlic clove, crushed
- 1 Tbs olive oil
- juice of 1 lemon
- 2 Tbs pine nuts (pignoli), lightly toasted
Cheddar and Chive Scones
By adriennehannis
Freezable!
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 stick unsalted butter, chilled and cut into a 1/4-inch dice
- 2/3 cup heavy cream, plus 1 tablespoon for brushing
- 1 cup (about 4 ounces) grated Cheddar
- 1 tablespoon finely chopped fresh chives
Scallops Provencal
By adriennehannis
Serve with basmati rice
- 1 pound fresh bay or sea scallops
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup dry white wine
- 1 lemon, cut in half