Muddled Mint Passion Tea Lemonade

I've made a little resolution this summer to find healthier alternatives to sodas, sweet teas, and powdered flavored waters.  I don't like the idea of so much sugars, artificial sweeteners and otherwise non-nutritious calories filling me up all day.  In order to not get bored, I've had to come up with new ideas on what to drink.  No doubt, it has been harder than reaching in the fridge for a can and popping the top, but overall worth it.

Muddled Mint Passion Tea Lemonade has been a favorite so far.  Here's what  you'll need:

*Fresh Mint
*2 Passion Tea Bags
*2 cups filtered drinking water
*1 tablespoon pure honey
*juice of 1 lemon
*1 lemon wedge and 1 spring of mint for garnish

The Tazo brand of passion tea has been my personal fave

Take a few leaves (3-5 based on your preference) of fresh mint and 1 tablespoon of honey and place it in the bottom of a large glass.  Muddle the leaves and honey together and set aside.  Note: "muddle" is a fancy word for mash & mix.

Meanwhile, heat 2 cups of water in a microwave safe dish for 3 minutes.  Then steep 2 tea bags in the water.  Note: Steep is a fancy word for dip, dunk, then leave it to sit.  After leaving the tea bags to sit for 3-5 minutes, remove & trash them.  Pour the warm tea mixture over the muddled mint and honey.  Stir to dissolve honey.  Add juice of one lemon, then ice to the top of the glass, then the remainder of tea.

Garnish & enjoy!  Feel free to add additional honey if you like yours a little sweeter!

Shrimp & Black-Eye Pea Salad

For the Shrimp:
1 pound frozen shrimp thawed, peeled & deveined
Old Bay Seasoning
1 lemon
1 tsp minced garlic
2 T. butter or margarine

Heat butter in a skillet on medium high heat. Add minced garlic and the juice of one lemon. Add shrimp to pan & sprinkle generously with Old Bay. Cook 2 minutes, then stir & flip shrimp. Sprinkle again with Old Bay. Cook an additional 2-3 minutes, or until shrimp is pink throughout. Be careful not to overcook the shrimp - it can become rubbery.

The Dressing:
1/4 cup olive oil
2 T balsamic vinegar
1 T water
1 T herbs de provence
1/2 teaspoon crushed red pepper flakes

Combine the above ingredients in a small food processor/chopper and mix until well blended. (A blender also works)

The Salad:
3 heads romaine lettuce, washed and chopped
1 bag mixed lettuces *spinach, red, spring mix, something really green & good for you, etc.
2 stalks celery, chopped
3 stalks green onions, chopped
1/4 cup chopped red onion
1 cup cherry tomatoes, sliced
1 (150z) can black-eye peas, rinsed and drained

In a large bowl (like the ones from restaurant supply companies work well) combine all the salad ingredients. Add the cooked shrimp and toss well. Just before serving, drizzle with dressing.

Serve with a crusty bread and viola!

Thanks to http://www.allyou.com/ for the photo and for the recipe inspiration. I saw it in their July 2009 publication. I was inspired to try it and give it a twist! Also check out http://www.oldbay.com/ for info about the seasoning and more recipes. I swear by the stuff! I am also a huge believer in farmer's markets, farmers, buying locally and buying fresh. Since I've just moved to VA, I'm using this site http://www.vdacs.virginia.gov/vagrown/index.shtml to find out all about my local markets. I'm sure you can find resources close to you as well! Also Williams Sonoma has the best herbs de provence blend. Check out http://www.williams-sonoma.com/ for a store near you...they may still have a catalog as well?

Bruschetta-Topped Garlic Bread


Loaf of bakery-style bread, pre-sliced
**I go for pre-sliced and purchase directly from the supermarket bakery section. Experiment with french, sourdough, ciabiatta, etc.

For Garlic Butter:
1 tsp minced garlic, 1/4 cup smart balance butter softened to spreadable consistency, 2 T. grated parmesan cheese, 1 T. Italian seasoning blend, 1 T. chopped parsley, 1/2 tsp crushed red pepper flakes

In a bowl, mix all ingredients for the garlic butter until well blended. Spread a thin layer of garlic butter onto each slice of bread.

For Bruschetta:
4 roma tomatoes seeded & diced, 1 T. olive oil, 1 T. basil, 4 oz sun-dried tomatoes chopped, 3 T. freshly shredded parmesan cheese, sea salt & cracked black pepper.

In a bowl, mix all salsa ingredients together. Spoon onto slices of bread.

Bake in 350 degree oven for 15 minutes, or until heated throughout. Sprinkle with in additional shredded parmesan before serving.

I saw a more complicated version of this in the Family Circle magazine (www.familycircle.com)
from July 2009. It was called Jimmy's Favorite Garlic Bread (*I'm still wondering who "Jimmy" is???)I think the recipe was actually by Guy Fieri, a Food Network star? I'm not sure...don't watch it, but I did find these links http://www.foodnetwork.com/recipes/jimmys-favorite-garlic-bread-recipe/index.html or http://www.foodnetwork.com/guys-big-bite/index.html
Anyway, the picture looked good, but his recipe seemed extremely complicated and time consuming. So, as usual, I adapted! I guess if some of you are inclined to slave over a stove for 1 hour just to roast garlic, give it a shot and try his version as well. Then, someone out there, let me know how much worse mine is....??? In my life, time is everything, so most days I'll be sticking with fast & easy!