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.