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Recipes
Mascarpone Mini Cupcakes with Strawberry Glaze
By adriennehannis
Make these for your little girl's next tea party; they are pretty and so easy to make
- 8 ounces mascarpone cheese, at room temperature
- 2 egg whites
- 1/4 cup vegetable oil
- 1 box white cake mix
- 1/3 cup frozen strawberries, thawed and drained
- 2 1/2 cups confectioners' sugar
Slow Cooker Korean Grass Fed Short Ribs | Nom Nom Paleo
By adriennehannis
Preheat your broiler with the rack 6 inches from the heating element
- 6 pounds of bone-in English-style grass-fed short ribs
- Kosher salt
- Freshly ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- 1/2 cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon coconut vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro
Honey Dijon Chicken
By adriennehannis
Place chicken in an ungreased 11-in
- 4 (4 ounce) boneless skinless chicken breast halves
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Dijon mustard
Slow-Cooker Curried Chicken with Ginger & Yogurt
By adriennehannis
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup wa...
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Chocolate-Banana Croissant Panini
By adriennehannis
Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France
- 2 day-old croissant, cut in half horizontally
- 2 oz. bittersweet chocolate shavings
- 1 small banana, cut diagonally into 1/4 inch slices
Black Bean Soup
By adriennehannis
Heat the oil in a saucepan over medium heat
- 1 teaspoon olive oil
- 1 pint store-bought fresh salsa
- 1 16-ounce can refried black beans
- 1 15-ounce can black beans, rinsed
- 1 14.5-ounce can vegetable or chicken broth
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, roughly chopped
Spicy Blueberry Pork Tenderloin
By adriennehannis
In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 ...
- 2 cups blueberry preserves
- 1/4 teaspoon chipotle powder
- 1/2 orange, zested and juiced
- 3 tablespoons whole-grain mustard, divided
- Kosher salt and freshly ground black pepper
- 1 pork tenderloin (roughly 1 1/2 pounds)
Penne Con Broccoli
By adriennehannis
Cook pasta according to package directions and drain
- 13.25 oz whole wheat penne
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 small onion, finely diced
- 1/4 sun dried tomatoes, chopped fine
- 1/4 cup white wine
- 1 cup chicken broth
- 1 tbsp. fresh basil, chopped
- 1 tsp. fresh rosemary, chopped
- 4 cups broccoli florets
- Salt and Pepper to taste
- 1/2 cup Asiago Cheese, grated
Brown Sugar-Macadamia Nut Coffee Cake
By adriennehannis
Buttery-rich macadamia nuts have a pleasurable melt-in-your-mouth consistency
- For the topping:
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces
- For the cake:
- 1 cup unsalted macadamia nuts
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1/2 cup macadamia nut oil
- 1 1/2 tsp. vanilla extract
- Note: If macadamia oil is unavailable, canola oil may be substituted
Classic Turkey in 5
By adriennehannis
Preheat the oven to 325 degrees F
- 1 (16 to 18-pound) turkey
- 2 lemons, halved
- 4 sprigs rosemary, plus more for garnish
- 2 large Spanish onions, peeled and quartered
- 4 cups water
- 1 stick butter
- Salt and freshly ground black pepper