Dinner Delights from Bigelow Tea

Tired of the same old thing for dinner? Looking for some new ideas or recipes? Bigelow Tea can help. From drinks and appetizers, to entrees and desserts, you know that we have lots of ideas to help you spice up your meals. Bigelow Tea recipes also feature some of your all time favorite teas!

These are two dinner recipes that will be sure to delight, and perfect for all the family times ahead this season. The flavorful Spicy Pineapple Pork includes perennial favorite Bigelow Constant Comment® Tea; and these delightful Seared Scallops in Lemon Broth,  includes our zingy Bigelow I Love Lemon® Herb Tea! Bon Appétit from Bigelow Tea!

Spicy Pineapple Pork

Ingredients:

4 tablespoons (60m) butter, divided
2 – 1 pound (1kg) pork tenderloins, cut into 8 medallions each
Salt (to sprinkle over pork medallions)
8 Bigelow Constant Comment® Tea Bags – allow to steep for 10 minutes
¾ (180mL) hot water
1 medium red bell pepper
1 cup (250mL) pineapple chunks, drained, reserve juice
2 tablespoons (30mL) fresh ginger root, peeled and chopped
½ fresh jalapeno pepper, finely chopped
Dash of cinnamon
1 tablespoon (15mL) fresh cilantro, chopped (optional)

Yield: Serves: 6 – Prep time: 10 minutes – Cook time: 25 minutes.

Instructions:

Heat 1 tablespoon (15mL) butter in large skillet over medium high heat. Sprinkle pork medallions with salt. Add pork medallions to pan and cook 5-6 minutes per side or until pork is slightly pink. Place pork on serving plate and keep warm.

Brew Bigelow Constant Comment® Tea in hot water; allow to steep for 10 minutes. Discard the tea bags, squeezing to extract as much liquid as possible.

Melt remaining butter in same skillet, add red bell peppers and cook about 3 minutes or until crisp tender. Reduce heat to low, add pineapple, reserved juice, Constant Comment® Tea, ginger root, jalapeno pepper and cinnamon. Simmer until liquid is reduced to half.

To serve, spoon pineapple mixture over cooked pork pieces, sprinkle with cilantro, if desired.

Nutritional Information:

Per serving: Calories 243, Total Fat 9.0g, Saturated Fat 4g, Unsaturated Fat 4.2g, Trans Fat 0g, Protein 32g, Carbohydrates 7.3g, Fiber 0.7g, Cholesterol 108mg, Sodium 103mg, Potassium 648mg

Seared Scallops in Lemon Broth

Ingredients:

2 cups (500mL) chicken broth
8 Bigelow I Love Lemon® Herb Tea Bags
2 teaspoons (10mL) butter
1 teaspoon (5mL) olive oil
1 pound (500g) sea scallops
2/3 cup (160mL) frozen peas
2 cups (500mL) cooked rice
Zest from a whole lemon

Yield: Serves 4. Cook Time: 25 minutes. Prep Time 15 minutes.

Instructions:

Boil chicken broth in small saucepan, remove from heat and add Bigelow tea bags. Infuse for 10 minutes.

Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time.

Bring tea broth to a boil, add peas and cook 4 minutes.
Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.

Nutritional Information:

Calories 298, Total Fat 6.1g, Saturated Fat 4g, Unsaturated Fat 1.6g, Trans Fat 0.0g, Protein 24.6g, Carbohydrates 35.0g, Fiber 1.7g, Cholesterol 47.4mg, Sodium 985mg, Potassium 422.0g