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Recipes
Bacon Apple Butternut Squash Soup | Civilized Caveman
By adriennehannis
**The seasonings are highly dependent on the size of your squash
- 1 large butternut squash, peeled and cut into large chunks
- 3 whole carrots, peeled and cut into large chunks
- 1 1/2 tablespoons coconut oil, melted
- 1/2 pounds raw bacon, chopped
- 1 small onion, chopped
- 1 small apple, chopped
- 2 cups chicken stock
- 1 cup full fat coconut milk
- 1 teaspoon salt
- 1-2 tablespoons cinnamon(taste bud depending, start with 1 and add to taste)
- 1 tablespoon nutmeg
White Bean Dip with Pita Chips
By adriennehannis
Preheat the oven to 400 degrees F
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 6 pitas
- 1 teaspoon dried oregano
Great-Grandma's Sugar Cookies | Family Recipes
By adriennehannis
Mix all ingredients. Bake at 350' for 10-12 minutes
- Cream together:
- 2 cups sugar
- 1 cup Crisco
- Mix together:
- 3 eggs
- 1 cup buttermilk
- 1 tsp. baking soda
- 4-5 cups flour, as needed
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla
Buffalo Chicken BLT Stuffed Tomatoes
By adriennehannis
Remove the stems from your tomatoes and wash them
- Medium to large cherry tomatoes (just under the size of a ping pong ball).
- Homemade Paleo mayonaise. Or use store bought if you watch Barefoot Contessa and think that will do.
- Cooked and diced chicken breast.
- Frank’s Red Hot sauce.
- Crisped and diced bacon.
- Chopped chives.
Seafood Pesto Pasta
By adriennehannis
Preheat the oven to 375 degrees F
- 1 spaghetti squash
- 2 garlic cloves, pressed or minced
- 1 tablespoon ghee
- 8-10 scallops (uncooked)
- 3 cups of small shrimp (already cooked)
- 1/3 cup of pesto (homemade, if possible)
Steak with Bernaise Sauce
By adriennehannis
For the sauce, put the champagne vinegar, white wine, shallots, 1 tbsp of the tarragon leaves, 1/4 tsp
- For the sauce:
- 1/4 cup champagne vinegar
- 1/4 cup good white wine
- 2 tbsp. minced shallots
- 3 tbsp. chopped fresh tarragon leaves
- Kosher salt
- Freshly ground black pepper
- 3 extra-large egg yolks
- 1/2 lb. (2 sticks) unsalted butter, melted
- 6 (1 inch thick) rib-eye steaks
- Kosher salt
- Coarsely ground black pepper
- Olive oil
Soba Noodle Soup
By adriennehannis
Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then dr...
- 1 8 ounce package soba (buckwheat) noodles
- 1 32 ounce carton low-sodium vegetable broth
- 6 to 8 medium-sized shitake mushroom caps, sliced
- 2 Tbsp reduced-sodium soy sauce
- 2 tsp rice vinegar
- 2 tsp natural granulated sugar
- 2 to 3 tsp minced fresh ginger, to taste
- 3 scallions, thinly sliced
- 8 ounces soft or firm tofu
- 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
- Optional: 1 cup chopped baby bok choy, tatsoi, or mizuna
- Fresh ground black pepper, to taste
Classic Pantry Vinaigrette
By adriennehannis
Makes simple green salads feel dressed up for a special occasion, makes about 1/2 cup
- 2 tbsp red or white wine vinegar
- 1 clove garlic, crushed
- 1 tsp olive oil mayo
- 1/2 tsp dried mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 6 tbsp extra-virgin olive oil
- 2 tbsp minced parsley
- 1/4 tsp thyme
- 1/4 tsp oregano
Chicken with Scallion-Lime Sauce and Sweet Carrot Rice
By adriennehannis
Heat a medium pot with a tight-fitting lid over medium-high heat
- 4 tbsp. EVOO
- 3 large carrots, peeled and grated
- Salt and black pepper
- 1 1/2 cups white rice
- 3 cups chicken stock
- 1 tsp. dried thyme, 1/3 palmful
- Zest and juice of 2 limes
- 4 boneless, skinless chicken breasts
- 3 large garlic cloves, chopped
- 1/2 tsp. red pepper flakes
- 1 tsp. ground coriander
- 3 bunches of scallions, about 15, roots trimmed, sliced
- 1/4 cup fresh flat-leaf parsley, a generous handful, chopped
- 2 tbsp. unsalted butter
Asian Pork with Noodles
By adriennehannis
Season the pork with salt and pepper
- 3 pounds boneless pork shoulder
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 cups low-sodium chicken broth
- 1 cup soy sauce
- 1/2 cup dry sherry
- 1/4 cup packed dark brown sugar
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 2 star anise pods
- 1 cinnamon stick
- 5 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and sliced
- 6 to 8 whole dried shiitake mushrooms
- 1 pound soba or ramen noodles
- 1/4 cup water chestnuts, sliced
- 2 Fresno chile peppers, seeded and thinly sliced
- 2 scallions, sliced
- 1/4 cup fresh cilantro