Sparkling Hibiscus Sangria Tea Cooler

May 21, 2013 By 6 Comments

Sparkling Hibiscus Sangria Tea Cooler

At the end of the day after the kids are tucked in bed including Mr. Mother Thyme, I usually find some time to myself.  Silence can be quite peaceful.  Before I can finally sit back and relax I usually spend an hour picking up toys, doing odds and ends and cleaning the kitchen.  I can’t seem to relax without having my counters free of clutter and the dishes put away.  Even if Mr. Mother Thyme helped clean up after dinner, me being me has to clean it more.  Finally, when it’s all done I like to unwind with a cup of tea.  My latest favorite is The Republic of Tea Orange Blossom.  It is the perfect balance of sweet and relaxing.

We are huge iced tea drinkers, and always have been.  No matter what time of year it is you can always find a pitcher of tea in the refrigerator.  The Republic of Tea has new collection of large iced tea pouches.  Each pouch makes one quart of refreshing iced tea.  Make a pitcher for a weekend picnic or cookout with one of these four delicious flavors your guests will sure enjoy.

The flavors include Ginger Peach Iced Tea, a premium black tea with the lushness of juicy peaches a hint of spicy ginger.  Limón Black, a refreshing tea accented with citrus includes a blend of fine black tea from Rainforest Alliance Certified tea gardens.  Cool off on a hot summer day with a cold glass of Watermelon Mint Black Iced Tea , with sweet watermelon and a touch of peppermint.  Lastly, Hibiscus Sangria is inspired by traditional Spanish sangria with premium Nigerian hibiscus flowers.

Sparkling Hibiscus Sangria Tea Cooler

This Sparkling Hibiscus Sangria Tea Cooler is light and refreshing, a great summer drink.  You could also give these a little kick for a tasty adult beverage by adding a splash of light rum.   The color is so festive for the summer and perfect for a Memorial Day picnic. 

If you purchase one tin of The Republic of Tea’s new Large Iced Tea Pouches between Tuesday, May 21 and Tuesday, May 28 you will receive one complimentary bottle of agave nectar – the ideal all-natural iced tea sweetener (limit one per customer).  Use promo code #ICEDTEA1 during checkout.

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Sparkling Hibiscus Sangria Tea Cooler

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Sparkling Hibiscus Sangria Tea Cooler

Ingredients

  • 2 cups boiling water
  • 1 pouch Republic of Tea Hibiscus Sangria Tea
  • 1/4 cup agave nectar
  • 2 cups sparkling water
  • 1 1/2 cups mixed fruit and berries (blueberries, strawberries, raspberries, peaches)
  • Ice for serving

Instructions

  1. Steep tea pouch in boiling water for 5 minutes.
  2. Remove pouch and stir in agave nectar. Pour into a small pitcher and add sparkling water.
  3. Mix in desired fruit.
  4. Pour into glasses filled with ice and serve.
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Filed Under: beverages

Gnocchi alla Sorrentina

May 20, 2013 By 15 Comments

Gnocchi alla Sorrentina

I could eat Italian food every day.  Give me a big bowl of pasta tossed with fresh tomato sauce and I’m one happy momma.

I can’t believe I worked as long as I did in the travel field, went all over the place, and never went to Italy.  It was on my list of places to travel.  Mr. Mother Thyme and I were even at one point looking at getting married in Tuscany.  I had this wild idea of wanting to get married in the sunflower fields.  That was probably back in the day I was in love with the movie, Under the Tuscan Sun. 

One day I’ll get there, when the kiddos are older.  In the meantime, I’ll live vicariously through my mom who just returned from Italy a few weeks ago.    Sometimes the best way to enjoy another country is through food and you don’t even need to get a plane.   It is a great way to enjoy other cultures from the spices used to the way is food is prepared.  Food tells such a beautiful story and connects others to places they may never get to.  

Gnocchi alla Sorrentina

I was thrilled for this month’s Secret Recipe Club to have been assigned Manu’s Menu.  Written by the talented Manuela, she takes us on a culinary journey with delicious recipes throughout Italy and beyond.  Her mouthwatering photos make you hungry for more.  One recipe after another looks incredible.  From authentic Italian cuisine to a variety of other tasty recipes, Manu’s Menu is one blog you definitely want to follow. 

I had the hardest time picking just one recipe to feature.  Some of my favorites are Pasta with Creamy Broccoli and Pine Nut Sauce and Pesto Lasagne  just to name a few.  I settled on Gnocchi alla Sorrentina because I just couldn’t wait to try it.  With a simple tomato sauce, and fresh mozzarella, melted and bubbly, what could be better?  All you need is a fork to enjoy this authentic dish from Sorrento.  Set the mood with little Andrea Bocelli playing in the background while you dine, and transport yourself to Italy with each delicious bite, no passport required.  

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Gnocchi alla Sorrentina

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Gnocchi alla Sorrentina

Ingredients

  • 1.1 pound potato gnocchi, prepared per package instructions
  • 1 tablespoon extra virgin olive oil
  • 1 small whole onion, peeled
  • 15 ounce can tomato puree
  • 10 basil leaves
  • 5.5 ounce fresh mozzarella
  • 2.3 ounce Parmigiano Reggiano, grated
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add whole onion and and sauté for a couple minutes.
  2. Reduce heat to low. Stir in tomato puree, half of the whole basil leaves and a pinch of salt. Cover and cook for 15 to 20 minutes until sauce thickens.
  3. Remove onion. Cube 3 1/2 ounces of mozzarella and add to sauce. Stir until melted and sauce is smooth.
  4. Roughly chop remaining basil leaves and add to sauce.
  5. Stir in cooked gnocchi and 2 tablespoons Parmigiano Reggiano.
  6. Heat oven broiler.
  7. Grease 4 individual oven proof ramekins. Divide gnocchi between each ramekin. Top with remaining mozzarella and Parmigiano Reggiano.
  8. Place ramekins under broiler and and watch carefully until cheese is melted and bubbly.
  9. Garnish with fresh basil and serve.

Adapted from Manu's Menu

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Filed Under: pasta

Coconut Rice Pudding

May 18, 2013 By 3 Comments

Coconut Rice Pudding

I have some exciting news.  I was unable to connect to the internet for 24 hours and I survived! 

Well, maybe that isn’t that exciting, but isn’t it funny how we react when things like the power goes out, or your cell phone battery dies.  You almost feel lost without it.  Think back to the days when there was no power.  I remember the days having to use a pay phone.  In high school we didn’t have cell phones, between classes I would run to the pay phone if I had to make a call.  And texting friends?  Forget it, we passed notes to each other.   If I was on the way to the store and I needed to call someone, I waited until I got home, there was no luxury of chatting on the phone while driving.  How about GPS?  Growing up, road trips meant trip tics from AAA and fumbling with maps when we made the wrong turn. 

How did I make it through those years?

Those were the times.  When you think back on the technical advancements in the last 25 years, it’s crazy to think where we have come.  VCR’s are a thing of the past and most people listen to music on an MP3, except for me.  I still like my CD’s.

Coconut Rice Pudding

Sometimes it’s nice to step away from technology, to put the cell phones down, turn the iPad off and shut down the internet.  Sure in my case, I lost the internet not by choice, but it was kind of nice just to relax and not feel like I had to do work on the computer.  Although, I did miss out on good seats for the Michael Buble concert and I had to wait a little longer before I placed an order on Pottery Barn Kid’s.   I really dont spend that much time online, but Mr. Mother Thyme would probably disagree. 

I originally created this recipe for Coconut Rice Pudding back in January and have been making it for awhile.  The kids love it!  It’s thick, creamy, and unlike some puddings, it is made without eggs.  When I originally created this, I used almond milk and then recently I started using coconut milk, like Silk instead.  It is so good!  I love topping it with fresh berries, particuarly blackberries.  The flavors of the juicy blackberries and the sweetness from the rice pudding really work well together for a delicious dessert. 

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Coconut Rice Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Coconut Rice Pudding

Ingredients

  • 3 cups coconut milk (like Silk), divided
  • 3/4 cup arborio rice
  • Pinch of salt
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom

Instructions

  1. In a medium saucepan, bring 1 1/2 cups coconut milk, rice and a salt to a boil of medium heat. Reduce to a simmer and cook uncovered, stirring occasionally until most of the milk is absorbed, about 12 minutes.
  2. Slowly stir in remaining coconut milk, sugar, cinnamon and cardamom. Increase heat to medium low and continue to cook uncovered for about 15-20 minutes, stirring occasionally until thick and creamy.
  3. Remove from heat and let cool at room temperature.
  4. Pour into a bowl, cover and chill in the refrigerator until ready to serve.
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Filed Under: coconut, desserts, pudding, rice

Thai Shrimp Salad with Peanut Dressing

May 14, 2013 By 8 Comments

Thai Shrimp Salad with Peanut Dressing

Before babies and blogging,  I used to actually go to an office to work.  For sixteen years I worked in the travel industry.  I did everything from being a travel agent, to managing an agency.  When I moved to Florida I got into corporate travel for DJ’s.  Yes, the ones you see at the clubs, not the ones on the radio.  It was a pretty cool job, even though that type of music is not my thing.  I worked with some big artists, and even did some work for some pop artists, arranging their travel to for their tours and gigs.

In 2008 Mr. Mother Thyme was offered a job in Buffalo near my family.  We decided to pack up the suntan lotion and leave Florida.  The best thing was I was able to keep my job in Florida and work from home in New York.  I had the best boss ever.  Every so often I would fly to West Palm Beach to check in at the office.  I continued doing that until I had the twins.

Thai Shrimp Salad with Peanut Dressing

The one thing I looked forward to each time I headed back to Florida was a Thai Shrimp Salad.  It was from the hotel restuarant, so after a long day, I would head back to my room and order this salad that I devoured.  Each bite included chopped cilantro, crisp lettuce, and sprouts and chopped peanuts.  I couldn’t get enough of it. 

I haven’t been back to Florida in several years.  But every once in a while, I think about that salad.  Since I can’t hop on a plane to go have one, this is the next best thing. 

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Thai Shrimp Salad with Peanut Dressing

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Yield: 4-6 servings

Thai Shrimp Salad with Peanut Dressing

Ingredients

    Peanut Dressing
  • 1/4 cup natural peanut butter
  • 2 tablespoons canned lite coconut milk
  • 2 tablepoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons chili paste
  • 1 lime, juiced
  • 1/4 teaspoon sesame oil
  • 1/4 cup vegetable oil
    • Salad
  • 1 tablespoon vegetable oil
  • 1 pound extra large shrimp, peeled, deveined and tails removed
  • 5 ounce package spring lettuce mix
  • 1/2 cup bean sprouts
  • 1/3 cup dry roasted peanuts, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup green onion, chopped
  • 1 avocado, peeled, cored and chopped

Instructions

    Peanut Dressing
  1. In a medium bowl combine peanut butter, coconut milk, soy sauce, rice vinegar, chili paste, lime juice and sesame oil. Whisk in vegetable oil until smooth and creamy. Cover and chill in the refrigerator until ready to serve.
    2. Salad
  2. Heat oil in a large skillet over medium-high heat.
  3. Toss shrimp with 2 tablespoons Peanut Dressing and add to skillet.
  4. Cook for 4-6 minutes, flipping occasionally until pink. Remove from skillet and set aside.
  5. In a large salad bowl toss lettuce mix, bean sprouts, cilantro, peanuts, green onion and avocado. Add in shrimp.
  6. Add desired amount of dressing and toss to combine or serve dressing on the side.
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Filed Under: salad, salad dressing, Thai

Italian-Style Chicken Sausage and Rice Bake

May 10, 2013 By 10 Comments

Italian-Style Chicken Sausage and Rice Bake

It looks like I am having an Italian theme week.  It wasn’t intentional, just the way things happen around here.  First up was the Italian Hummus, which you need to try because it is out of this world.  Today this simple, throw together in minutes Italian-Style Chicken and Sausage Rice Bake.  And wouldn’t you know, my mom just returned from Italy a few days ago.  She brought me back a brick of Parmesan cheese and Limoncello, she knows me too well.  The Parmesan was vacuumed sealed, and of course I couldn’t wait more than a half a second before tearing it open.  From first bite, it transported me to Italy.  This is the real deal and actually made me weak in the knees.  I savored each bite, and I am keeping it hidden from anyone that has access to the refrigerator.  This baby is all mine!

This dish may not be an authentic Italian dish, but it’s really good.  It has everything you could want from sausage, sauce, rice and cheese all in one casserole.  Definitely a comfort dish, but rather light.  It is one of those meals you toss together in a bowl, pour in a baking dish and let the oven do the work.  With my crazy schedule lately and little time in the kitchen, this is perfect for those meals you need to whip up when you have little time to cook.

Italian-Style Chicken Sausage and Rice Bake

This weekend is Mother’s Day.  Today, I will co-hosting a Twitter party at 1:00pm EST with my friends from al fresco all natural chicken sausage, chatting about breakfast for mom.  Follow along using hashtag #BreakfastForMom, and join in the conversation.  There will also be great prizes, so please stop by.  I look forward to chatting with you.

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Italian-Style Chicken Sausage and Rice Bake

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 20 minutes

Yield: Serves 4

Italian-Style Chicken Sausage and Rice Bake

Ingredients

  • 12 ounce package al fresco Roasted Garlic Chicken Sausage, sliced into 1/2 inch thick pieces
  • 2 1/2 cups crushed tomatoes
  • 1 cup uncooked white rice
  • 1/2 cup shredded Italian blend cheese
  • 1 teaspoon plus 1 tablespoon grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • Pinch of freshly cracked black pepper
  • Pinch of red pepper flakes (optional)
  • 1/2 cup ricotta cheese or Italian blend cheese
  • 2 tablespoons butter, melted
  • 3 tablespoon plain panko bread crumbs
  • 1 tablespoon fresh basil or parsley, chopped

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl bowl add sausage, crushed tomatoes, uncooked rice, 1/2 cup shredded cheese, 1 teaspoon Parmesan cheese, garlic powder, Italian seasoning, salt, pepper and red pepper flakes and stir until combined.
  3. Spread in a 1.5 or 2 quart shallow casserole dish. Cover and bake for 1 hour until rice is tender.
  4. Remove cover and dollop ricotta cheese on top of casserole.
  5. In a small bowl stir remaining tablespoon Parmesan cheese with butter and bread crumbs. Sprinkle on top.
  6. Cook uncovered for another 10 minutes until cheese is melted and bubbly and bread crumbs are golden brown.
  7. Let sit for 5-10 minutes before serving.
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Filed Under: casseroles, chicken, rice

Italian Hummus

May 8, 2013 By 15 Comments

Italian Hummus

I haven’t fallen off the face of the earth, things have just been crazy lately.  Like I mentioned last week, Mr. Mother Thyme had surgery and has been recovering at home.  On top of my daily mommy duties I have been playing nurse.  Also, we have had such a nice stretch of weather the past week and a half that after months of being couped up inside, I have been outside with the kids and working in the yard.

Lately, I have been enjoying this Italian hummus, and now it has a permanent parking spot in the refrigerator.  It is perfect to grab and snack on while taking a break from gardening with pita or tortilla chips.  This recipe really started out as a hodge podge of ingredients that I was trying to use up in the pantry.  Somehow I accumulated about 5 cans of chickpeas.  I like to toss them in my salads, and make roasted chickpeas for the kids, and of course to make hummus.  For this recipe, I toss the chickepeas along with cannellini beans in the food processor and add lots of yummy Italian ingredients like sun-dried tomatoes, Parmesan cheese and fresh rosemary.  This hummus is so good, even Mr. Mother Thyme who is not a big hummus eater was diving into the bowl. 

Italian Hummus

If you love hummus or even a good dip, this is a definite must try.  Perfect with tortilla or pita chips of course, but it makes a great spread for sandwiches and wraps in place of mayonnaise.  I also love to spread this in a pita, loading it with fresh veggies and some feta cheese.  Just talking about it makes me want to make one now. 

Seriously, this is some good stuff. 

Now back to mulching and chasing the kids…

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Italian Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: about 3 cups

Italian Hummus

Ingredients

  • 15.5 ounce can chickpeas, rinsed and drained
  • 15.5 ounce can cannellini beans, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons sun-dried tomatoes, chopped
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1/2 teaspoon salt
  • Pinch of freshly cracked black pepper
  • 1/2-3/4 cup extra virgin olive oil

Instructions

  1. Place all the ingredients except olive oil in a food processor.
  2. Blend on high and stream in olive oil while blending until smooth and desired consistency is reached.
  3. Serve immediately or store in an airtight container in the refrigerator.

Begin with 1/2 cup extra virgin olive oil. Add more as needed or if you prefer a creamier hummus.

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Filed Under: dips

Tropical Smoothie

April 30, 2013 By 14 Comments

Tropical Smoothie

I think spring finally arrived!

With the nicer weather here, we have been spending time outdoors doing yard work;  a lot of yard work.  Trying to keep an eye on the twins or play campfire with Eden near the fire pit roasting pretend marshmallows, I don’t get as much done as I’d like.  I keep telling myself that everything will get done, it just might take a little longer than I would like.  Oh well, Rome wasn’t built in a day.  Somehow by the beginning of June everything is in bloom and the yard looks great.

Tropical Smoothie

On top of trying to get the yard ready for summer, Mr. Mother Thyme had surgery yesterday, so I’m the only one that can really get the work done until he is back on his feet.  No worries, he is fine.  He had his gall bladder removed but he is home and recovering fine.  Hence, the bit of an absence from posting this past week.  Between the kids, yard work, playing nurse and also keeping my house running smoothly, I am literally whipping up meals and snacks quick.  This tropical smoothie is one of them.  It is light and refreshing, perfect for the warmer months.  I love to take it on the go to have outside to sip and enjoy while running around the yard or just relaxing and enjoying the nicer weather outdoors.

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Tropical Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 servings

Tropical Smoothie

Ingredients

  • 1 banana, peeled and sliced
  • 1 mango, chopped
  • 1 cup fresh pineapple, chopped
  • 1/2 cup coconut water
  • 1/2 cup orange juice
  • 1/2 teaspoon chia seeds
  • 1/2 cup ice (about 6-7 ice cubes)

Instructions

  1. Place all ingredients in a blender and blend until smoothie. Pour and serve immediately.

You can also substitute the coconut water for 1/2 cup canned lite coconut milk for a creamier smoothie.

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Filed Under: beverages, smoothies

Crock Pot Baked Potatoes with Garlic and Chives

April 21, 2013 By 28 Comments

Crock Pot Baked Potatoes with Garlic and Chives

Sometimes I just want something simple for dinner.  A baked potato usually hits the spot and can be satisfying alone or even with a salad. 

Did you know you could make “baked” potatoes in the crock pot?  I guess nowadays you could practically make anything in there, but I never thought about a baked potato until I saw it on Making Memories with Your Kids, the blog I was assigned this month for Secret Recipe Club.  Erin, the voice behind Making Memories with Your Kids has a ton of cute and fun ideas for families and kids, many that I have seen floating around on Pinterest.  As usual, I had my list of recipes that I wanted to feature but I decided on the Crock Pot Baked Potatoes because once I saw that I was eager to try a baked potato in the crock pot. 

Here’s the verdict of a potato baked in the crock pot…

I love it!  Seriously, this may be the way I make them from now on.  Sure, it takes longer but they are perfect.  With the summer month’s ahead, popping a few potatoes in the crock pot in the morning and having them ready to go when you are ready to fire up the grill to throw on some steaks sure beats heating up the oven on a hot summer day.  If you are entertaining, this is totally the way to go.  And this beats zapping them in the microwave too.  While I was at it, I wrapped a bulb of garlic and placed it in the crock pot too.  It made the best roasted garlic, great top on these potatoes.

Crock Pot Baked Potatoes with Garlic and Chives

Of course, I had to put my spin on these.  Sure, I could just wrap these in aluminum foil and pop these in the crock pot and let them “bake”, but I basted these first.  To top these off, instead of loading them up with a ton of butter and cheese, I know I’m such a party pooper, but wait until you hear what I did.  I whipped up a chive vinaigrette and topped them with crème fraîche.  Oh yes, these are out of this world.  You won’t be missing the butter and sour cream on these babies, trust me. 

Intrigued?  You definitely need to give this a try! 

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Crock Pot Baked Potatoes with Garlic and Chives

Prep Time: 10 minutes

Cook Time: 9 hours

Total Time: 9 hours

Yield: 4-6 servings

Crock Pot Baked Potatoes with Garlic and Chives

Ingredients

  • 2 garlic cloves
  • 2 tablespoon olive oil
  • 3 pounds russert potatoes, washed
    • Chive Vinaigrette
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon champagne vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  • Crème Fraîche for serving

Instructions

  1. Mince 1 clove garlic and place in a small bowl. Whisk in olive oil. Brush olive oil mixture over potatoes. Wrap potatoes in aluminum foil and place in slow cooker. Wrap remaining clove of garlic in aluminum foil and place in slow cooker.
  2. Cook on low for 8-9 hours or high for 4-5 hours until tender when pierced with a fork.
    3. Chive Vinaigrette
  3. In a small bowl mash roasted garlic clove. Add in chives, mustard, and vinegar. Whisk in olive oil. Season with salt and pepper.
  4. Drizzle vinaigrette over potatoes and top with a dollop of crème fraîche.
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Filed Under: side dishes, slow cooker