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Recipes
Mexican Chicken Soup | Ina Garten
By adriennehannis
Serves 6 to 8 Preheat the oven to 350 degrees
- To Serve:
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large garlic cloves, chopped
- 2-1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro (optional)
- 6 (6-inch) fresh white corn tortillas
- Sliced avocado
- Sour cream
- Grated Cheddar cheese
- Tortilla chips
Roast Chicken
By adriennehannis
Heat oven to 400 degrees F and place rack in the middle
- 1 chicken
- Vegetable oil
- Kosher salt
- Freshly ground black pepper
Thai Noodle Salad
By adriennehannis
Shrimp powder is sold in plastic sachets or jars in Chinese stores and other Asian markets
- 4 oz cellophane noodles
- 1 tablespoon peanut or sunflower oil
- 1 white onion, diced
- 1 inch fresh ginger, peeled and diced
- 1 red chile, seeded and diced
- 1 garlic clove, crushed and chopped
- 1/4 cup ground pork (or chicken)
- 2 oz shelled shrimp, finely chopped
- 6 scallions, sliced
- a bunch of cilantro, chopped
- 1 teaspoon fish sauce
- 1 teaspoon shrimp powder
- 2 limes, one juiced and the other cut into wedges
Coconut Lime Chicken
By adriennehannis
Combine the coconut oil, coconut aminos, lime juice, salt, pepper, and garlic
- 4 boneless skinless chicken breast, cut into strips
- 1/4 cup coconut oil, melted
- 2 Tbsp coconut aminos (a soy sauce substitute)
- Juice of 3 limes
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1/4 cup chicken stock
Crock Pot Pulled Pork
By adriennehannis
Combine chili powder, cumin and garlic in a small bowl
- 4 lbs. bone-in country-style pork ribs
- 2 medium chopped onions
- 1 large yellow or red pepper, diced
- 1 28 oz. can of diced tomatoes, with juices
- 1 tbsp chili powder
- 2 tsp. cumin
- 1 tsp. garlic powder
Champagne Sangria
By adriennehannis
In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest
- 1 (750-ml) bottle Prosecco or French Champagne, chilled
- 1/2 cup orange juice
- 2 cups Mint Simple Syrup, recipe follows
- 1 lemon, zested and thinly sliced
- 1 lime, zested and thinly sliced
- 1/2 cup sliced strawberries
- 5 fresh mint sprigs
- Crushed ice
Zucchini 'Pasta' with Pesto Sauce
By adriennehannis
The health benefits of Kale include vitamin K
- Ingredients for Kale Pesto Sauce:
- Zucchini 'Spaghetti' With Kale Pesto Sauce Recipe
- Serves 2
- ∙ 4-6 organic garlic cloves
- ∙ 1 small organic red onion
- ∙ 3-4 organic green onions
- ∙ bunch of organic kale
- ∙ 1 slice organic lemon (about 1/4 lemon)
- ∙ 1 organic green pepper
- ∙ 1 tbsp organic coconut oil (for frying)
- ∙ 1/4-1/2 cup of organic extra virgin olive oil (cold pressed)
- ∙ 1/4 cup of organic pumpkin seeds (pre-soaked for at least 8 hours)
- ∙ 1/4 cup of fluoride free water
- ∙ Himalayan pink salt (to taste)
- ∙ organic black pepper (to taste)
- Ingredients for pasta:
- ∙ 2 large organic zucchinis
Hazelnut Crunch Cake with Mascarpone and Chocolate
By adriennehannis
Preheat the oven to 350 degrees F
- For the Cake:
- 1 box chocolate cake mix
- For the Crunch:
- 1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
- 2/3 cup sugar
- 1/3 cup water
- For the Filling:
- 2 (8-ounce) containers mascarpone cheese, room temperature
- 1 cup cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 1/4 cup bittersweet chocolate chips
- 1 tablespoon sugar
- 1 teaspoon orange zest
Carrot-Kale Combo Juice
By adriennehannis
Add ingredients to juicer
- 1 Green Apple
- 3 Handfuls spinach
- 6-8 Kale Leaves
- 4 Large Carrots
- 1 Piece Ginger (thumb sized)
Olive You, Olive Tapenade
By adriennehannis
Serve on a crusty baguette with mozzarella and fresh tomatoes for a loving sandwich, or as an appealing appetizer w...
- 1 cup pitted Kalamata olives
- 1/4 cup pine nuts
- 1/4 cup chopped fresh or dried basil
- 2 tablespoons olive oil