Lilac & Ivy

Thanks for your patience about not being able to post Table Talk yesterday. Things have been crazy busy here and I have been slacking on posts! I promise to be better from here on out.

This recipe is a healthy standby I’ve served to guests and eat personally every couple weeks.It’s got a bit of spicy kick and is delicious!

Wild Peanut Chicken
2 Tablespoons natural crunchy peanut butter
1 medium clove garlic, peeled and minced
2 teaspoons rice or white wine vinegar
2 Tablespoons olive oil, divided
4 boneless and skinless chicken-breast halves
3/4 cup chicken broth
1/4 cup bottled teriyaki sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
3/4 cornstarch dissolved in 2 teaspoons water

1- Combine peanut butter, garlic, vinegar and 1 Tablespoon of oil in a small bowl.

2- Spread over the chicken breasts and set aside for 15 minutes. Or refrigerate up to 24 hours.

3- Put remaining oil in large non-stick skillet set on medium heat.

4- When hot, put chicken into the pan and cook 3 minutes on each side.

5- Combine broth, teriyaki sauce, cayenne pepper and paprika.

6- Pour over the chicken and simmer 5 minutes, turning occasionally, until cooked through.

7- Remove chicken from pan and keep warm.

8- Bring liquid to a boil and add cornstarch. Cook unitl lightly thickened, 3 to 4 minutes.

9- Spoon over chicken. Serve with wild rice or wheat noodles and steamed vegetables.

Yield: 4 servings
From: Susan Chard
Image: Daily Unadventures in Cooking

If it’s true that a way into a man’s heart is through his stomach, then I’m quite convinced this is the recipe that sealed the deal with Stephen.

Bananas Foster
1/4 cup (1/2 stick) butter
1/2 teaspoon cinnamon
1/4 cup dark rum
4 bananas, cut in half lengthwise, then halved
1 cup brown sugar
1/4 cup banana liqueur
4 scoops vanilla ice cream

1- Combine the butter, sugar and cinnamon into a flambe pan or skillet.

2- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring until the sugar dissolves.

3- Stir in the bananas in the pan.

4- When the banana sections soften and begin to brown, carefully add the rum.

5- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

6- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

7- Generously spoon warm sauce over the top of the ice cream and serve immediately.

Yield: 4
From: Pat Reckers via Brennan’s Restaurant
Image: ginnerobot

This is a super healthy, quick dinner that tastes delicious! I hope you enjoy!

Pizza Frittata
6 eggs
Salt to taste
Pepper to taste
1/4 cup shredded low-fat mozzarella cheese
1/4 cup bell pepper, diced
1 small tomato, seeded and diced
12 to 14 pepperoni slices

1- Preheat oven to 350*.

2- Whisk together eggs, salt, pepper and cheese.

3- Add bell peppers and tomatoes and mix together.

4- Top with pepperoni.

5- Spray a 9-inch glass or ceramic baking dish with non-stick cooking spray. Pour mixture into dish.

6- Bake for 25 to 30 minutes, or until egg is firm.

*Feel free to add in onions, chives or any other vegetable you like. Just make sure there is enough egg to hold the frittata together.

Yield: 4
From: Susan Chard
Image: Food Republik

Last night we filled out our Sweet 16 basketball brackets for a small bet we’re doing with our neighbors. (Loser has the other couple over for dinner and drinks.) While we were doing it, I thought about how fun it would be to have a group over for some basketball and trash talking! And of course, that got me to thinking about what I’d make. What better than this awesome salsa from a family friend. I hope you enjoy!

Secret Salsa
1 16oz can tomatoes (I like organic Glen Muir Fire Roasted)
1 can Rotel tomatoes, with juice; spicy or regular depending on your taste
1 small can green chilis (Ortega)
1 bunch green onion, chopped
1/4 bunch cilantro leaves
1/4 teaspoon lemon juice
1 large garlic clove, chopped

Season to Taste
Salt
Pepper
Cayenne Pepper or Red Chili Powder
Oregano

1- Place the above ingredients in a  blender in the order listed.

2- Chop/Blend- Pulsate the on and off button only three times.

Do not puree the salsa, you want it to be a little chunky. The color will change from the bottom to the top.

Yield: Enough for several
From: Rosie Gonzales
Image: Google

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