Why not let these recipes inspire you for dinner tonight. Easy to prepare and better yet to eat! Let us know how it goes!
Pomegranate Pepper Steaks
Ingredients:
1 cup (250mL) boiling water
12 Bigelow® Pomegranate Pizzazz Tea Bags
3 red bell peppers, seeded and sliced in strips
2 tablespoons (30mL) olive oil
4 – 6oz. (168g) round steak, tenderized
Salt to taste
Dash of pepper
Pomegranate seeds for garnish (opitional)
Yield: Serves 4
Instructions:
Add tea bags to boiling water. Let steep for 5 minutes. Remove tea bags, squeezing well. Reserve.
Add olive oil to a heavy skillet, saute peppers until soft. Set aside.
Add steak to peppers and continue sauteing for about 5 minutes on each side or until done to your taste.
Place steaks on a warm plate, top with peppers, Keep warm.
Pour tea into hot skillet, add salt and pepper, stirring and scrapping brown pits from pan. Boil to reduce liquid to ½ cup (125mL). Pour sauce over steak and peppers. Serve with hot rice. Garnish with pomegranate seeds is desired.
Lamb Chops with Plantation Mint® Gravy
Lamb Chops with Plantation Mint® Gravy
Ingredients:
1 cup canned beef broth
Bigelow Plantation Mint® tea bags
2 tablespoons honey
1 tablespoon all-purpose flour
1 tablespoon butter, unsalted, at room temperature
6 bone-in lamb chops (about 3 lbs)
1/3 cup bread crumbs
1 tablespoon of finely chopped flat-leaf parsley
1 small clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Dijon mustard
Yield: Serves 6
Instructions:
These lamb chops make an elegant meal, but are even better when served with this delicious minted gravy. The flavor comes from Bigelow Plantation Mint® tea, and a touch of honey gives it a hint of sweetness.
Preheat oven to 400ºF.
Combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl.
Using a brush, coat both sides of each chop with mustard, and press breadcrumb mixture onto chops.
Place chops on a rack on a baking sheet and bake for 25-30 minutes, or until medium-doneness is achieved.
While the chops are baking, bring beef stock to a boil in a small saucepan, turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan.
Stir in the honey and return to a boil, stirring until the honey is incorporated. In a small bowl, combine the flour and butter into a smooth paste, using a fork. Turn off heat, add the butter/flour mixture to the gravy, bit by bit, and whisk until it is incorporated and the sauce thickened.
Remove lamb chops from the oven, let stand for 3-4 minutes. Place on a serving platter and serve hot gravy on the side.
*Recipe serves 6 people—
12 loin chops = about 3 lbs (2 per person)
18 rib chops = about 3 lbs (3 per person)
6 shoulder chops = about 3 lbs (1 per person)
