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Recipes
Chicken Tortilla-less Soup
By adriennehannis
1. Preheat your oven 375 degrees Fahrenheit (350 for convection)
- 3 pounds chicken breasts (you can use bone-in, skin-on if you’d like, or boneless skinless. The goal is to have somewhere close to 2 or more pounds of cooked chicken at the end)
- 3 tablespoons of oil of your choice, divided (we used coconut oil)
- 2-3 teaspoons of fajita or taco seasoning (use a mix of ground cumin, chili powder, garlic powder and cayenne if you don’t have)
- 1 large or 2 medium onions, diced
- 6 cloves garlic, minced
- 2 jalapeno peppers, diced
- 1-2 poblano peppers, diced
- 2 quarts (8 cups) chicken stock
- 1 28 ounce can of fire roasted tomatoes (if you can’t find fire-roasted, you can either fire-roast your own, or just use regular canned tomoatoes**)
- Juice of 2 limes
- 1 cup cilantro, chopped
- avocado and fresh cilantro for garnish
Slow Cooker Lemon Garlic Chicken
By adriennehannis
Season the chicken breasts generously with salt and pepper
- 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
- Kosher salt
- Freshly ground black pepper
- 8 cloves garlic, smashed
- 1 cup wild rice blend
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups water
- 10 fresh parsley sprigs
Brussels Sprouts Chips | Nom Nom Paleo
By adriennehannis
Preheat oven to 350°F. Mix the leaves, ghee, and salt together in a large bowl
- 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)
- 2 tablespoons of melted ghee
- Kosher salt to taste
- Lemon zest (optional)
Truffled Popcorn | Graham Elliot
By adriennehannis
Prepare the popcorn in your microwave according to the instructions on the package
- 1 package microwave popcorn, such as Newman's Own Natural
- 2 ounces white truffle butter (see note)
- 1 teaspoon kosher salt
- Dried chives
Asian-Style Braised Short Ribs | Emeril Lagasse
By adriennehannis
Preheat the oven to 350 degrees F
- 5 pounds beef short ribs, cut into 4-ounce portions
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, peeled and smashed
- 1 (5-inch) stalk lemongrass, halved and smashed
- 1 tablespoon peeled and minced ginger
- 1/2 cup light brown sugar
- 1 quart water
- 1/2 cup sliced green onion bottoms, white part only
- 3/4 teaspoon crushed red pepper
- 1/4 cup fresh orange juice
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lemon juice
- Jasmine Rice, for serving
- 2 teaspoons finely grated orange rind, for serving
- Sliced green onion tops, optional for garnish
Rosemary Pork Tenderloin
By adriennehannis
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic a...
- 1/3 cup Dijon mustard
- 2 tablespoons freshly ground black pepper
- 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
- 2 pork tenderloins, about 1-pound each
- 4 slices maple bacon
Whole Wheat Pasta with Mushrooms
By adriennehannis
Bring a large pot of water to a boil
- Pinch of garlic salt
- 12 oz. whole-wheat pasta (any shape)
- 1 1/2 tablespoons olive oil, divided
- 1 shallot, sliced
- 1 package (3-5 oz) sliced shiitake mushrooms
- 1 package (3-5 oz) sliced mixed-mushroom blend
- 1 package (15-18 oz) sliced baby portobello mushrooms
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 1/2 teaspoons truffle oil
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
No-Potato Bacon Soup
By adriennehannis
Fully cook the lb of bacon in a cast iron skillet
- 1 lb of sugar free bacon
- 1/2 cup of diced yellow onion
- 1 cup finely sliced leeks
- 2 cloves of garlic minced or pressed
- 1 head of cauliflower washed and chopped into smaller pieces (try to keep them similar sized for even cooking time)
- 2 + 1 cups of broth
- 1 tablespoon of fresh chopped parsley (or to taste)
- sliced spring onions to garnish
- sea salt and pepper to taste
Salad Box
By adriennehannis
Cook the eggplant and zucchini on a stove-top grill pan over medium heat for about 4-5 minutes on each side
- 1 eggplant, sliced lengthwise
- 4 zucchini, sliced lengthwise
- 2 cups canned lima beans, 15 oz., rinsed and drained
- 2 cups cooked penne pasta
- 4 tomatoes, sliced
- 4 hard-cooked eggs, peeled and halved
- A bunch of flat-leaf parsley, chopped
- 1/4 cup caperberries, or 4 teaspoons capers
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 4 oz Parmesan cheese, shaved with a peeler
- 1 lemon, quartered lengthwise
- Sea salt and freshly ground black pepper
Alton Brown's Granola
By adriennehannis
Preheat oven to 250 degrees F
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 cup raisins