Lilac & Ivy

Our friend served these at a dinner party we attended and they were out of this world! I think you could even use the rub on another type of meat. Hope you enjoy!

Lamb Chops with Spicy Rub
1 teaspoon finely grated fresh ginger
1 teaspoon finely grated garlic
3/4 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground
1/2 teaspoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
8 lamb rib chops (about 1 pound, 4 ounces)
3 Tablespoons canola oil

1- In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander and turmeric to form a thick, slightly dry paste.

2- Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.

3- Heat a large skillet over medium-high heat and add the oil. Sear the lamp chops to the desired doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor BBQ grill over high heat. Let rest briefly before serving.

Serves: 4
From: Lynn Jordan
Image: Epicurean

It’s fixing to be a combination of rain and snow today and all I can think of is staying warm. I’ll be staying in and drinking this for dessert.

Hot Chocolate
3 1/2 cup sugar
2 3/4 cup cocoa
1 Tablespoon salt

1- Combine three ingredients together.

2- Pour 1 cup milk into a  mug and microwave until hot.

3- Add 2 Tablespoons cocoa, mix and stir.

From: Bonnie Bradley
Image: Tonya Doughty

These are by far my favorite blueberry muffins. It’s from my grandma’s kitchen and definitely isn’t healthy by any means. But, they sure are delicious!

Blueberry Muffins
1/4 cup butter
1/2 cup sugar
1 egg
1/2 cup milk
1 1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups fresh blueberries, washed, stems removed and dried

1- Preheat oven to 350*.

2- Cream butter with sugar until light and fluffy.

3- Beat in egg and milk.

4- Sift dry ingredients and blend until just moistened. (Batter will be lumpy.)

5- Carefully fold in blueberries.

6- Fill muffin cups about 2/3 full.

7- Bake until golden, approximately 20-25 minutes.

Yield: 10-12 muffins
From: Jane Blaisdell (Grandma)
Image: kitesunebabe

Spiced Rubbed Tilapia Fillets with Strawberry Avocado Salsa

Tilapia:
1-1 1/4 pounds tilapia fillets
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Strawberry Avocado Salsa
2 cups sliced strawberries
1 avocado, diced
1 Tablespoon red wine vinegar
2 Tablespoons minced green onion
2 Tablespoons snipped cilantro
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 clove garlic, crushed

1- Rub the tilapia on both sides with the combined spices.

2- Broil 4 inches from heat for 4 minutes, turning once or until the fillets test done.

3- Combine ingredients for the salsa in a medium bown until well mixed.

4- Place tilapia on a serving platter; spoon the salsa over top, garnish and serve.

***I did this with salmon instead of tilapia because it’s what I had on hand and it turned out delicious. I think the salsa would even work on chicken or pork tenderloin.***

Yield: 4 servings
From: Susan Chard (Mom) via AARP
Image: Whole Foods Market

I’m a huge breakfast fan and these pancakes are a really great version. I can’t remember who gave the recipe to me, but I’m sure glad someone knew I would love them!

Apple Pancakes

Batter
1 large green apple
1/2 cup milk
1/2 cup flour
3 eggs
1 teaspoon sugar
Dash salt
5 Tablespoon butter
Juice of 1 lemon

Topping
1/4 cup sugar
2 Tablespoon Cinnamon

1- Preheat oven to 400*.

2- Mix together milk, flour, eggs, 1 teaspoon sugar and dash of salt until batter is smooth.

3- Melt 3 Tablespoon butter and swirl over bottom of heavy frying pan.

4- Slice apple thinly and fry in melted butter.

5- Pour batter over apple and place pan in oven. When risen and nearly done (approximately 10 minutes) powder with Cinnamon and sugar and dot with 2 Tablespoon butter.

6- Return to oven until brown.

7- Before serving, sprinkle lemon juice over pancake.

Serves 2-4
Image: Rachell Taylor

This is a perfect meal for a large gathering or to set some aside and freeze for later. Enjoy!

Shredded Beef Tacos

2-3 pounds rump roast
2 can black bean, with juice
2 can corn, low salt
1/2 cup salsa, heat intensity of your choice
1 teaspoon cumin
Cilantro, to taste
2 pack fajita or taco seasoning or spices that make these mixes
Flour or corn tortillas
Lettuce, shredded
Tomatoes, diced
Low-fat sour cream
Low-fat cheddar cheese, shredded
Cilantro for garish
Salsa for topping tacos

1-In slow cooker combine rump roast, black beans, corn, 1/2 cup salsa, cilantro, cumin and fajita mixes.

2- Cook for several hours stirring occasionally.

3-1-hour prior to eating shred beef in slow cooker.

4-Spoon mixture onto tortilla and top tacos with garnish.

Yield: 12 servings
From: Gretchen Anderson
Image: djgroovyslug

I’m starting to think about my book club and what’s on the menu when I’m hosting. This salsa has definitely made the cut.

Mango Fruit Salsa

Mango, chopped or drained if jarred
Papaya, chopped or drained if jarred
Pineapple, chopped or drained if canned
1/2- 1 whole red onion, chopped
1/2 fresh jalepeno pepper, diced
Cilantro, chopped
1-2 limes, juiced
Green onion, chopped
Salt, to taste
Pepper, to taste

Mix all ingredients with proportions to your taste. Serve with tortilla chips.

Yield: Numerous
From: Kim Driscoll
Image: House of Annie

Sweet-and-Sour Grilled Chicken

2 garlic cloves, crushed
2 Tablespoons balsamic vinegar
1/2 lime, juiced
1/2 lemon, juiced
1/3 cup light brown sugar, firmly packed
2 Tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 Tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
Pineapple, cubed (optional)
Red bell pepper, chopped (optional)
Green bell pepper, chopped (optional)
Parsley, chopped (optional)

1- In a shallow bowl, whisk together garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, salt and pepper. Whisk in the olive oil.

2- Divide the sauce into thirds. Reserve 1 portion of the mixture for basting and 1 for dipping sauce, then add the chicken to the dish with the remaining portion and turn it to coat.

3- Grill the chicken for 4 to 5 minutes per side, or until the juices run clear. During the last minutes of cooking, baste the chicken with the portion of the reserved sauce to glaze it.

4- Put peppers and pineapple in pan with a small amount of reserve sauce and saute until tender. (Optional).

5- Garnish with chopped parsley, if desired. Serve with the other reserved portion of the marinade for dipping.

Yield: 4 servings
From: The Arizona Republic
Image: flickr

This is my go-to when I’m too tired to think of another recipe. Stephen and I both love it! Enjoy!

Spicy Honey Marinated Pork

2 limes, juiced
2 Tablespoons rice wine vinegar or white vinegar
2 Tablespoons vegetable oil
1 Tablespoon reduced sodium soy sauce
1 Tablespoon honey
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 to 2 pounds pork tenderloin

1- Mix all of the ingredients except the pork to make a marinade, a whisk works well to blend the honey.

2- Place the pork in a self sealing plastic bag and pour the marinade over the meat.

3- Refrigerate and marinate all day or at least a couple of hours.

4- To grill (or broil if in oven), cook 6 minutes on each side. Cook an additional 8-10 minutes or until the internal temperature of the meat is 160 degrees. Serve immediately.

*** I boil the remaining marinade and use it to baste the pork and then serve the remainder on top of orzo.***

Yield: 4-6 servings
From: Susan Chard

When the weather gets downright cold–like how it’s going to be here this week with nothing above 40*–I like to buckle down and have warm dishes. I love this white bean chili because it makes a ton, is simple and delicious!

White Bean Chili

2 Tablespoons olive oil
1 medium onion, chopped
2-3 chicken breasts, shredded
1  pack of white corn (approximately 9 ounces)
1 clove garlic (I like to add extra)
2 15-ounce cans white beans
2 small cans chopped green chilis
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1/4 cayenne pepper (I like to add extra)
1 15-ounce can black beans
3 cups chicken broth
3 Tablespoons lime juice

1- In large pot heat oil and sautee onions and garlic.

2- Add the rest of the ingredients and bring to a boil.

3-  Let simmer 20-30 minutes.

4- Serve with your choice of sour cream, cheese, chips, cilantro, salsa or chips.

Yield: Approximately 8 servings
From: Gretchen Anderson

Image: Food Network

I’ve been on the hunt for a masala that wasn’t too complicated, contained ingredients I had on hand (or could easily find at our regular grocery store) and tasted delicious. This recipe definitely fits the bill!

Chicken Tikka Masala

1 cup basmati rice
1 Tablespoon vegetable oil
1 medium onion, chopped
2 teaspoons grated, peeled fresh ginger
1 clove garlic, pressed
2 Tablespoons Indian curry paste
1 pound skinless, boneless, chicken-breast cut into 1-inch chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crushed tomato
1/2 cup light cream
1/4 cup loosely packed cilantro leaves, chopped. Plus additional for garnish.
***We added cayenne pepper for extra kick.***

1- Prepare rice as label directs.

2- Meanwhile, in 12-inch skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic and curry paste; cook 3 minutes longer.

3- Add chicken, salt and pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses its pink color throughout.

4- Uncover and stir in cream and cilantro. Spoon rice into 4 shallow bowls; top with chicken mixture and garnish with chopped cilantro.

Yield: 4 servings
From: Good Housekeeping

Over the weekend we had a blast whipping up this Baileys liqueur for friends! To spruce up the bottles I added these tags, clippings from our tree and my favorite string. Enjoy it over ice or mixed in with coffee or hot chocolate!

Homemade Baileys Liqueur

2 eggs
8 ounces (1/2 pint) half & half
3 Tablespoons chocolate syrup
1 1/2 capfuls coconut extract (NOT coconut milk)
1 can sweetened condensed milk (NOT evaporated milk)
4 to 8 ounces of rye whiskey (depending on how strong you want it)

Place all ingredients in a blender adding the rye whiskey last. Blend until fully mixed and creamy. Keep refrigerated and finish within 1 week.

These are hands down the best shrimp tacos I’ve ever had. They’re pretty easy and are one of those recipes that people seem to think you’ve slaved over. Enjoy!

Spicy Shrimp Tacos with Avocado Salsa

Shrimp:
1 Tablespoon olive oil
1 teaspoon chipotle or chili powder
1 teaspoon kosher salt
1 pound medium shirmp (about 20), peeled and deveined
8 corn torillas
2 limes, cut into wedges
Cilantro for garnish

Avocado Salsa
1 small onion, quartered
1 jalepeno, quartered, seed optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed and coarsely chopped
1/2 avocado, peeded, pitted and cut into chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Salsa Directions:
1- Put the onion, jalapeno and garlic in a food processor and finely chop.

2- Add the tomatillos, avocado and salt and pulse until chopped but still chunky.

3- Transfer toa  bowl and stir in the cilantro

Shrimp Directions:
1- Heat a stove top or outdoor grill to medium-high.

2- Mix the olive oil, chipotle or chili powder and salt in a large bowl.

3- Add the shrimp and toss to coat.

4- Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

5- Grill tortillas, until slightly charred and pliable, about 20 seconds each side. Alternatively, wrap in a damp paper towel and heat in a microwave or cook in a skillet with light oil.

6- Spoon salsa on the torilla, then top with about 2 or 3 shrimp and a sprig of cilantro and drizzle of lime.

Yield: 8 tacos
From: Kevin Pagel

When I think of Christmas, I think of this bread. It reminds me of family and fun times around the dining table–all fond, happy memories. Enjoy!

Cranberry Fruit Bread

2 cups sifted white flour
1 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Juice and grated rind of one medium orange
2 Tablespoons melted shortening or oil
1 egg, well-beaten
1/2 cup chopped nuts (optional)
2 cups partially frozen cranberries, cut in halves

1- Pre-heat oven to 350 degrees.

2- Sift dry ingredients together.

3-  Combine orange juice, rind, shortening and enough water to make total of 3/4 cup, then stir in egg.

4- Pour this into dry ingredients, mixing just enough to moisten.

5- Fold in cranberries and nuts.

6- Bake in standard sized loaf pan for 50-60 minutes or until toothpick comes out clean.

7-Serve with softened butter.

Yield: 1 loaf
From: Grandma Blaisdell