2nd May, 2008: Cinco de Mayo: It’s Margarita and Quesadilla Time
Cinco de Mayo, the 5th of May, is a day to celebrate the heritage and pride of all Americans of Mexican ancestry. Below are some great recipes to try…
Ultimate Pomegranate Margarita
Ingredients:
6 ounces (180mL) boiling water
6 Bigelow Pomegranate Pizzazz Herbal Juice Tea Bags
1 ounce (30mL) white tequila
1 ounce (30mL) lime juice
1 ounce (30mL) Cointreau
1 teaspoon (mL) sugar
10 ice cubes
1 small pomegranate (seeds used for garnish)
Instructions:
Pour boiling water over Bigelow Pomegranate Pizzazz Herb Tea bags. Let steep 3-4 minutes. Remove bags and chill.
Place chilled tea in blender with remaining ingredients and ice cubes; blend until mixture turns to slush. Garnished with pomegranate seeds (optional).
Yield: Serves 1 - Prep Time: 5 minutes.
Grilled Vegetarian Mushroom Quesadillas
Ingredients:
¼ cup (60mL) butter
6 Bigelow I Love Lemon & C® Herbal tea bags
¾ cup (180mL) boiling water
3 teaspoons (10mL) chili powder
2 gloves garlic, minced
1 pound (500g) fresh mushrooms, sliced
1 small onion, minced
1 teaspoon (5mL) salt
1 - 8 ounce (250g) pkg. Tempeh, crumbled
2 cups (500mL) light Monterey Jack Cheese, grated
Canola oil
12 - 6 inch (15cm) flour tortillas
Lemon wedges as a garnish
Instructions:
To prepare filling:
Place teabags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea.
Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender.
Add the crumbled tempeh and saute 2 minutes more or until heated through.
Remove from heat, cool for 10 minutes.
To assemble quesadillas:
Preheat grill to 350ºF (180ºC). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the tortillas, top with cheese, top with remaining 6 tortillas, brush tops with oil.
Gently slide the quesadillas onto the grill. Grill for about 3 minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.
Yield: Serves 6 - Prep Time: 10 minutes Cook time: 10 minutes.
For more great recipes, go to our website under Recipes/Entertaining.
Posted by Liesl at 6:00 am | Comment (0)
25th April, 2008: Salad Recipe
Spinach Salad Spectacular with Raspberry Vinaigrette
Ingredients:
4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
1 - 8oz. (250mL) can manadarin oranges, drained
1 - 8oz. (250mL) can artichoke hearts (not in oil), drained
Optional Ingredients
2 medium-sized red apples, cubed (such as Red Delicious or Gala)
5 large ripe strawberries, cut up
1 cucumber, peeled and cubed
Tomato, cut up
4-5 pieces bacon, well cooked, drained and crumbled
Instructions:
Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients.
Toss salad with enough dressing to coat.
Dress salad with any one of our delicious Bigelow® Tea Vinaigrette Dressings. Recipes for these dressing can be found in the Salad and Side Dish Category.
Yield: Serves 6 - PrepTime: 15 minutes
Posted by Julie at 6:00 am | Comment (1)
18th April, 2008: It’s smoothie season again…try this Berri-Good Smoothie made with herbal tea…
Ingredients:
1½ cups (375mL) boiling water
6 Bigelow® Berri-Good Juice Tea Bags
1 cup (250mL) frozen blueberries, raspberries or strawberries
¾ cup (180mL) cup plain yogurt
1 tablespoon (15mL) honey
Instructions:
Berri-Good Smoothie Boil water and pour over Bigelow® Berri-Good Juice Tea tea bags. Let steep for 5 minutes. Remove tea bags and reserve 1 cup (250mL) tea. Chill.
In a blender, combine tea, frozen berries, yogurt and honey. Blend until smooth.
Yield: Serves 2 - Prep Time: 7 minutes Cook Time: N/A
Posted by Liesl at 6:00 am | Comment (0)
9th April, 2008: Pomegranate Yogurt Dip and Fresh Fruit
Pomegranate Yogurt Dip and Fresh Fruit
Ingredients:
1 cup (250mL) plain yogurt (non-fat yogurt not recommended)
¼ cup (60mL) boiling water
4 Bigelow Pomegranate Pizzazz® Herb Tea bags
3 tablespoons (45mL) powdered sugar
Chopped dried cranberries for garnish (optional)
Instructions:
Pour boiling water over Bigelow Pomegranate Pizzazz® Herb Tea tea bags. Let stand for 10 minutes.
Mix yogurt and powdered sugar. Add 4 tablespoons (60mL) tea mixture and stir well.
Place in an attractive bowl and garnish with cranberries (if desired).
Place a variety of fruit such as pineapple, kiwi, mango, papaya and bananas around the dip.
Yield: Serves 4. Prep time: 10 minutes - Cook Time: 10 minutes.
Posted by Liesl at 6:00 am | Comment (0)
21st March, 2008: Hippity Hop: Easter’s On Its Way…
What is the Easter bunny carrying this year? He’s bringing the Bigelow Easter Basket, filled with delectable treats and Bigelow Teas. Order today for your special someone. And for dinner, try the Glazed Ham with Constant Comment Orange Sauce. It is sure to please the palette of everyone at your Easter table. Hippity hop…Easter’s on it way…Yea!
Glazed Ham with Constant Comment® Orange Sauce
Ingredients:
2/3 cup (160mL) brown sugar
2 tablespoons (30mL) butter
12 Bigelow Constant Comment® Tea Bags
1 cup (250mL) hot water
½ cup (125mL) fresh orange juice
Zest of orange
1 teaspoon (5mL) ground cloves
1 - 6 to 8 pound (3 to 4kg) cooked ham
12 wholes cloves
Yield: Serves 12 - Prep Time: 10 minutes - Cook Time: 90-120 minutes.
Instructions:
Brew Constant Comment® tea bags in hot water. Discard the tea bags, squeezing to extract as much liquid as possible. Combine tea, brown sugar, butter, orange juice and zest with ground cloves in small saucepan. Bring to boil over medium heat. Remove from heat and set aside.
Preheat oven to 325ºF (170ºC). Using a sharp knife, score the fat on top of the ham into diamond shapes, then press the cloves, stem side down, into each diamond.
Place ham in shallow roasting pan. Brush the Constant Comment® Orange Glaze on the ham liberally. Roast the ham for about 15 minutes a pound, brushing two to three times during the cooking process.
Remove from oven and let stand for 15 minutes before carving. Drizzle sliced ham with remaining sauce.
Posted by Julie at 6:00 am | Comment (0)
14th March, 2008: Tea Makes Food Taste Better: This Latest Trend is Nothing New
Tea has been around for more than 5000 years. The Chinese have been cooking with tea for as long as they have been drinking it. Ancient Chinese uses of tea still found today include steamed fish stuffed with dried Oolong leaves and tea infused boiling water for cooking eggs.
Now, tea as an ingredient in cooking is experiencing a renaissance of sorts. According to Diana Rosen, Los Angeles-based author of several tea cookbooks, “We are discovering what they knew centuries ago: Tea makes food taste better.” In addition to all the health benefits provided by tea, tea also enhances flavor.
Flavor and form are key when using tea in cooking. The flavor of tea should match the dish. Sweet grassy green teas, for instance, pair better with shrimp and other shellfish, according to Rosen. Contemporary examples using different forms of tea as an ingredient include dried tea as a flavorful rub for fish, poultry, pork and beef as compared to brewed tea, which is better suited for soups, baked goods, and cream sauces.
Cooking with tea…it’s the latest trend…be on the look out for tea as an ingredient on the menu at your favorite restaurant!
Posted by Julie at 6:00 am | Comments (2)
29th February, 2008: Field Greens with White Tea Tangerine Dressing
Field Greens with White Tea Tangerine Dressing
Ingredients:
6 Bigelow® White Tea with Tangerine tea bags
½ cup (125mL) boiling water
2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) white wine vinegar
3 tablespoons (45mL) honey
2 teaspoons (10mL) minced shallot
Dash of salt
¼ cup (60mL) pine nuts, optional
6 cups (1500mL) field greens
½ red onion, thinly sliced
1 can tangerine sections, drained
Instructions:
Place Bigelow® White Tea with Tangerine tea bags into a measuring cup, pour boiling water over tea bags and let steep for 5 minutes. Remove tea bags and chill tea.
Whisk together chilled tea, olive oil, vinegar, honey, shallots and salt. Set aside.
Toss field greens, red onion slices, and drained tangerine sections together.
Toss with Tangerine dressing and garnish with pine nuts if desired.
Yield: Serves 6 - Prep Time: 15 minutes - Cook Time: N/A
Posted by Liesl at 6:00 am | Comment (0)
13th February, 2008: February is Hot Breakfast Month
What better way to celebrate Hot Breakfast Month than with a nice warm plate of french toast? Vanilla & Cinnamon Baked Challah French Toast combines the classic flavors of French toast – cinnamon and vanilla – using Bigelow Cinnamon Stick tea and Bigelow French Vanilla Tea. And, you can even make it ahead of time. February is a short month so don’t let Hot Breakfast Month come to a close without trying this great breakfast. It is sure to become one of your favorites.
Breakfast and Brunch
Vanilla & Cinnamon Baked Challah French Toast
Ingredients:
12 slices of Challah bread, cut in half on the diagonal
½ cup of hot water
5 tea bags - 3 Bigelow® Cinnamon Stick™ and 2 Bigelow® French Vanilla
6 eggs
1 cup skim milk
1 teaspoon salt
1 - 8 oz package cream cheese, cut into small cubes
Non-stick cooking spray (preferably plain or butter flavor)
Instructions:
This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and will bake while you’re brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your day.
Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray.
Steep 5 tea bags in ½ cup of water for 5 minutes, and allow to cool slightly.
In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine.
Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top.
Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread.
Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours).
The next morning, remove from refrigerator and preheat oven to 350 degrees.
Bake for 45-50 minutes, until the dish is completely set and lightly browned.
Cut into squares and serve with maple syrup if desired.
Yield: Serves 6-8
Posted by Julie at 6:00 am | Comment (0)
1st February, 2008: Tea Recipe for Lunch
Chicken Noodle Soup with Ginger
Ingredients:
2 cups hot water
3 Bigelow® Ginger Snappish™ tea bags
1 cooked, skinless, boneless chicken breast ( approx. ½ pound)
4 cups low-sodium chicken broth
2 cloves garlic, finely minced
2 medium carrots, thinly sliced (½ cup)
½ cup dried fine egg noodles
1 teaspoon salt
Freshly ground pepper
1/3 cup fresh parsley, chopped
Instructions:
When you’re feeling under the weather, what’s better than a steaming bowl of chicken noodle soup? When stomach-soothing Bigelow® Ginger Snappish™ Tea is added to the mix, this soup becomes the perfect antidote for cold and flu season.
Combine 2 cups of hot water and 3 Bigelow® Ginger Snappish™ tea bags and allow to steep for approximately 5 minutes.
Meanwhile, using 2 forks, shred the cooked chicken breast. Use one fork to anchor the chicken breast to the cutting board, while using the other fork to “scrape” the chicken into shreds. This is easily achieved if you shred along the grain of the chicken breast. Alternately, you may simply cut the breast into bite-sized pieces.
In a medium saucepan or soup pot, combine the chicken broth and the tea over high heat. Add the garlic, carrots, shredded chicken and noodles. Bring to a boil, then reduce to a simmer.
Simmer for approximately 7 to 10 minutes, or until carrots are tender and noodles are cooked.
Add salt and pepper to taste. Add chopped parsley and adjust seasonings as necessary.
Ladle into bowls and serve hot.
Note: To make this soup ahead of time, proceed as directed but omit the noodles and the fresh parsley. Store in refrigerator for up to 2 days, or freezer for up to 2 months. When ready to serve, pour into a medium saucepan, add noodles, bring to a boil, then reduce heat and simmer until noodles are cooked and soup is heated through. Adjust seasonings, add fresh parsley and serve.
Yield: Serves 4-6
Posted by Liesl at 6:00 am | Comments (2)
18th January, 2008: For All You ”Sweet Tooths” Out There - Bigelow Tea’s Top Three Desserts
Bigelow Tea has chosen three winners for its Bigelow Tea Dessert Recipe Contest. Yum…How does Caramel Apple Coffee Cake sound? So good it took First Prize. The delightful flavor of Bigelow Cinnamon Apple Herbal Tea made this cake a winner. The Caramel Apple Coffee Cake was submitted by Laurel of Lake Mills, Iowa. First prize was The Classic Tea Chest. Autumn Tea Cake, which incorporated the heavenly flavor of Bigelow Cinnamon Stick Tea, won second place. Another Iowan, Nita, received the Rose Garden Plate with Server Set for her cake recipe. Third prize, the Four Flavored Tea Chest, went to Annie of Binghamton, NY for her Pineapple Upside-Down Cake. Annie used Bigelow’s infamous Constant Comment Tea to give her cake its unique flavor. Congratulations Laurel, Nita and Anna! Thanks to ALL who entered those wonderful tea dessert recipes.
It’s time to get baking! And while you’re at it, brew up a cup of your favorite Bigelow Tea.
Posted by Julie at 6:00 am | Comment (0)
