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Archives for posts tagged ‘Tea Recipes’

What’s Cookin for Dinner Tonight?

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

Pomegranate Pepper Steaks

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

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)

What’s for Dinner?

It’s time to try some new flavors around the dinner table! And what these entrees have in common is tea and great taste! Each of the three dishes highlighted here was featured during a cooking demo held on March 7th. Included were: Pomegranate Risotto, Glazed Chicken Breast using Constant Comment® Tea and Green Tea Poached Shrimp with Green Tea Vinaigrette.

Is your mouth watering yet? If not, take a look at the recipe for the Risotto which includes Bigelow’s Pomegranate Pizzazz tea. Other key ingredients are Arborio rice, fresh tarragon and mascarpone cheese.

The Constant Comment Glazed Chicken also contrasts both salty and fruity flavors with ingredients such as apricot and pineapple preserves which marry with the flavor of soy sauce. (Get that recipe here.)

And, last but not least, is the Green Tea Poached Shrimp, a stir-fry dish that’s drizzled with Green Tea Vinaigrette. Flavors include hints of garlic and ginger. And adding a healthful dose of green are vegetables ranging from snow peas to baby spinach.

Click on the links above for complete recipes, and bon appetite! Or rather, bon appe-TEA!

What a great IDEA!

I am so excited to share some fun news about a super idea generated by a team in our company called IGT which stands for the Idea Generation Team.  IGT is made up of 7 employees from diverse departments throughout Bigelow Tea.  Since the groups’ inception two years ago, they have met once a month and brainstormed about all different kinds of ideas.  For example, one of their fun thoughts was to develop their own cooking show.  Two members of the IGT created delicious recipes using Bigelow tea. I have to say, they had a complete ball making up recipes for all of us to enjoy. We got such joy from watching the video they created (especially the bloopers)!

Well last Thursday another one of their ideas become a reality.   Next to our corporate headquarters sign on the outside of our building, they wanted to add a beautifully crafted replica of the Bigelow Tea signature teapot logo.  Sounds like a no brainer (which of course saying yes to their idea was) but no one else made it happen like they did! 

new-building-logo-026-3.jpg

Because of this team’s great work, everyone passing by our building will now get to not only see our formal name R.C. Bigelow, Inc. but it will have placed next to it our lovely teapot emblem.  

In my opinion, some of the best ideas are what I call the “V-8” idea-you hear the idea and you react the same as the V-8 commercials “wow, I should have had a V-8”….simple, yet effective…. 

Cindi Bigelow, President

Field Greens with White Tea Tangerine Dressing

fieldgreenswhiteteatangerinedressing.jpgField 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

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
frenchtoast.jpgVanilla & 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

Tea Recipe for Lunch

chickensoup.jpgChicken 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

Game Day Sauce Recipes

Perfect Peach ® Mustard Dipping SaucePerfect Peach® Mustard Dipping Sauce

Our delectably fragrant dipping sauce can be used with grilled sausage bites, cubes of cheese or for crudites. No matter what you choose as its partner, our Perfect Peach® Herb Tea- scented sauce will add pizazz. 

Ingredients:
½ cup water
6 Bigelow Perfect Peach® Herb Tea tea bags
2 tablespoons Dijon mustard
1 ½ tablespoons honey
½ teaspoon soy sauce
½ cup vegatable oil
3-4 drops Tabasco Sauce, or to taste

Instructions:
Bring the water to a boil in a small saucepan. Add the tea bags and steep for 5 minutes, making sure they are completely submerged. Remove to a small strainer and, using the back of a spoon, press as much liquid as possible back into the pan.

In a small bowl, combine the mustard, honey and soy sauce. Add the infused tea and stir until smooth. Whisk in the oil. Season to taste with Tabasco Sauce, cover and refrigerate until needed.’

Yield: Makes 2/3 cup

Barbecue Sauce Barbecue Sauce

Ingredients:
½ cup (125mL) hot water
10 Bigelow® Orange & Spice Herbal tea bags
¼ cup (60mL) brown sugar
1 small onion, diced
¼ cup (60mL) ketchup
2 tablespoons (30mL) mustard

Instructions:
Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside.

In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes.

This sauce can be used with steak, chicken and pork. It also can be used for baking beans.

Yield: Makes ¾ cup