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Recipes
Chicken Skewers with Peanut-Ginger Marinade
By adriennehannis
In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red p...
- 1/2 cup freshly squeezed orange juice
- 1 orange, zested (about 2 teaspoons)
- 1/2 cup smooth natural peanut butter
- 2 tablespoons packed dark brown sugar
- 1/4 cup light soy sauce
- 2 teaspoons peeled grated fresh ginger
- 4 medium cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
- Oil, for grill grate
- Skewers (soaked in water for 20 minutes if wooden)
- 1/4 cup roughly chopped fresh cilantro leaves, for serving
- 1/3 cup roughly chopped roasted, salted peanuts, for serving
Dreamy Avocado Dressing | Melissa Joulwan
By adriennehannis
Luscious on grilled meat or fresh raw veggies, makes 1/2 cup
- 1/2 large avocado
- 1 tbsp lime juice
- 1/4 cup olive oil mayo
- 1 small garlic clove
- 1/2 tbsp pickled jalapeno rings (optional)
- 1 tbsp fresh cilantro leaves (optional)
- 2 tbsp water
- salt and pepper
Mean Green
By adriennehannis
Add ingredients to juicer
- 1 Bulk of kale
- 4 Stalks of celery
- 1 Cucumber
- 2 granny smith apples (Use 1 to make more paleo-friendly)
- 1/2 lemon
- Ginger root (thumb sized)
Bruschetta with Gorgonzola Cheese and Honey
By adriennehannis
Preheat the oven to 400 degrees F
- 36 slices (1/2-inch thick) baguette bread, about 1 loaf
- 1/4 cup extra-virgin olive oil
- 8 ounces Gorgonzola, sliced
- 3 tablespoons honey
Spicy Calamari Stew with Garlic Toasts
By adriennehannis
Do not add calamari until right before you're ready to serve, or it will become rubbery
- Calamari Stew:
- 3 tbsp. olive oil
- 4 garlic cloves, peeled and halved
- 2 cups dry white wine
- 2 15 oz. cans tomato sauce
- 2 tsp. chopped fresh thyme leaves
- 2 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 lbs. calamari, bodies thinly sliced, tentacles whole
- Garlic Toasts:
- 4 to 6 slices of rustic Italian bread
- Olive oil, for drizzling
- 2 to 3 whole garlic cloves, peeled
Roast Chicken with Tarragon-Lemon Pan Sauce
By adriennehannis
Place rack in middle of oven; place 12-in oven-safe skillet on rack, and heat oven to 450
- 1 Tbsp kosher salt
- 1/2 tsp pepper
- 3.5-4 lb whole chicken
- 1 Tbsp EVOO
- 1 shallot, minced
- 1 C chicken broth
- 2 tsp Dijon mustard
- 2 Tbsp unsalted butter
- 2 tsp minced fresh tarragon
- 2 tsp lemon juice
- pepper
Watermelon and Arugula Salad
By adriennehannis
Place the arugula and watermelon in a large bowl
- 1/2 pound baby arugula leaves
- 2 pounds seedless watermelon, 1/4 inch-diced
- 1/3 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound chunk Parmesan cheese
Chocolate Fondue
By adriennehannis
Add the heavy cream and chocolate chips to a pan over medium-low heat
- 1/2 cup heavy cream
- 1 1/2 cups chocolate chips
- pretzel rods
- 1 teaspoon vanilla
- strawberries
Baked Chili-Lime Sweet Potato Chips
By adriennehannis
Preheat oven to 400 degrees
- Sweet potatoes, sliced very thin (You can use a mandoline for quick slicing; I used a knife.)
- Coconut oil, melted (You could also use clarified butter or olive oil.)
- Garlic salt
- Chili powder (You could also use a chili-lime seasoning mix.)
- Lime wedges
Pasta Puttanesca
By adriennehannis
1. Bring 4 quarts salted water to a boil in a large pot
- 1 pound spaghetti, linguine, or other thin dried pasta
- 2 cans (2 lbs, 3 oz. each) Italian plum tomatoes
- 1/4 cup best-quality olive oil
- 1 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup tiny black nicoise olives
- 1/4 cup drained capers
- 4 garlic cloves, peeled and chopped
- 8 anchovy fillets, coarsely chopped
- 1/2 cup chopped fresh Italian (flat-leaf) parsley, plus extra for garnish
- Salt, to taste