Wissotzky Nana Mint Tea + Recipes

American tea drinkers haven’t had news this revolutionary since the Boston Tea Party: Nana Mint is here. This slightly and naturally sweet cultivar of Mentha spicata, found only in the Mediterranean region has long been prized by Israelis, Moroccans, and other nearby Middle Eastern cultures. Now Wissotzky Tea is introducing this exotic mint closer to home with a full line of carefully-crafted Simply Nana Teas – incomparable to other teas. That’s exciting news for American tea drinkers looking for the Next Big Thing. And since the Nana Mint trend is just beginning to move the needle in the U.S. tea category – which is more than ready for a caffeinated jolt – it’s a great time to get in on the buzz.

So, what is Nana Tea? Nana is unlike any other variety of mint. Reminiscent of the sun-drenched warmth of its Mediterranean origins, it unleashes a subtle layer of earthiness and invigorating minty flavor in every tantalizing cup. Nana Tea is sure to awaken the spirit whether served hot or icy cold. Consumers can get “Nanafied” in a variety of delicious, all-natural ways: Simply Nana Mint Black Tea, Simply Nana Mint Green Tea, Simply Nana Mint Herbal Lemon Tea, Simply Nana Mint Herbal Ginger Tea, and Simply Nana Mint Herbal Chamomile Tea.

Family-owned since 1849, Wissotzky is beloved throughout the world for its superior blends of the highest quality teas and infusions. Every bag of Wissotzky Tea contains 100% natural tea and hand-selected herbs and spices for a full-bodied, GMO-free, certified kosher tea drinking experience.

Nana Mint Iced Green Tea & Honeydew

Green tea pairs perfectly with Honeydew Melon and the refreshing & invigorating finish of exotic Nana Mint and just a little touch of honey makes this an iced adventure you won’t want to miss.

How to make:

Brew two Nana Mint Green tea bags per 16oz of water

Let steep for 3-5 minutes

Remove tea bags and let chill in the refrigerator for 3 hours 

Dice Honeydew and lightly coat with honey

Add to a glass and muddle slightly to release its sweetness

Top with ice and chilled tea and enjoy!

Nana Mint Iced Simply Black Tea Half & Half Sparkle

The rich and refreshing taste of our premium Black tea and exotic Nana Mint are artfully paired with sparkling lemonade to create a refreshing twist on the traditional half & half. Add fresh lemon and mint and you are ready to sip back and enjoy the warm weather.

How to make:

Brew two Nana Mint Simply Black tea bags per 16oz of water

Let steep for 3-5 minutes

Remove tea bags and let chill in the refrigerator for 3 hours

Add lemon slices and fresh mint to a classic Highball glass

Fill each glass halfway with chilled tea

Top with sparkling lemonade

Garnish with a lemon wedge and fresh mint

Check it all out at Wissotzky Tea on Facebook, as well as Wissotzky Tea on Twitter.

   

Disclaimer: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Pumpkin Pie With A Twist #Holidays2017

Did you know pumpkin pie is not just for Thanksgiving? I would eat it year round if it were up to me. We have pumpkin pie on Christmas as well. But, we're gonna spice it up this year!

In this Nocciolata Swirl Pumpkin Pie, a gingersnap crust hosts a traditional pumpkin pie filling that’s swirled with an organic chocolate hazelnut spread.

Nocciolata Swirl Pumpkin Pie

Ingredients:

For the Crust:

1 and 1/2 cups gingersnap cookie crumbs

2 Tablespoons sugar

5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling:

3 large eggs, room temperature

15 ounce can pure pumpkin

1/2 cup heavy cream

1/2 cup packed dark brown sugar

1 and 1/2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup Nocciolata, warmed

Directions:

Preheat oven to 350°F. Spray 9 or 8-inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into bottom of prepared pie dish and about halfway up the sides. Bake crust for 10 minutes and cool slightly. In a large bowl, whisk the eggs. Add the remaining ingredients (except for the Nocciolata) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nocciolata onto pie and swirl gently with a knife. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature.

Nocciolata is made with organic ingredients completely free of GMO's, preservatives, colors, additives, or artificial sweeteners. It combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, skimmed milk, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. It is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.

Simple St. Patty's Cocktails With Sparkling Ice

With St. Patrick's Day right around the corner, here a few green cocktail ideas from zero-calorie Sparkling Ice. Below, please find an assortment of Shamrock-inspired cocktail and mocktail recipes. 

Irish Appletini

Ingredients:

1 ounce vodka

1 1/2 ounces Sour Apple Pucker

1 1/2 ounces Sparkling Ice Crisp Apple

2 cups of ice Apple wedges for garnish (optional)

Directions:

1.Fill a martini shaker with ice.

2.Pour in the vodka, sour apple pucker and juice into shaker.

3.Stir ingredients

4.Garnish with an apple wedge

Shamrock Lime Sherbet Punch

Ingredients:

Sparkling Ice Lemon Lime

Lime Sherbet

Pineapple juice

Directions:

1.Fill glass 1/3 way with Sparkling Ice Lemon Lime

2.Fill glass 1/3 was with Pineapple juice

3.Top with two scoops of Lime Sherbet

Check it all out at Sparkling Ice on Facebook, as well as Sparkling Ice on Twitter.

Rustic Crust + Chicken Parm Pizza Recipe

It can be a challenge getting a nutritional dinner on the table with a hectic schedule, so Rustic Crust, the maker of organic and all-natural pizza crusts and sauce, makes it easy for you to have fun making pizza. All Rustic Crust ready-made crusts are:

·Made using traditional, Old World baking methods: Hand formed and double proofed for flavor

·Use delicious, all natural ingredients: Select herbs and spices, no GMOs or artificial ingredients

·Healthy for the whole family: Unbleached whole grain flours, no trans fats and no added sugar

·Convenient ready-made pizza crusts that are ready to enjoy in minutes

·Oversized Rounds for extra value

·Made in the USA

Click here for Rustic Crust’s tips and tricks for hosting a family pizza night. And check out the recipe below for Chicken Parm Pizza. I made Canadian Bacon and Mushroom pizza for us, and it was a hit!

Chicken Parm Pizza Recipe:

Ingredients:

· 1 Italian herb pizza crust

· 2 boneless, skinless chicken breasts, pounded thin

· Salt and pepper

· 2 cups flour

· 3 eggs, beaten in bowl

· 2 cups panko bread crumbs

· 1 cup vegetable oil

· 1 ½ cups tomato sauce

· 1 cup thinly sliced mozzarella

· ¼ cup grated Parmesan

· 1/8 cup parsley chopped

· 1/8 cup basil chopped

Directions:

1. Preheat your oven to 425 degrees.

2. To start set up your breading station, with one bowl of flour, one bowl of eggs, one bowl of panko bread crumbs.

3. Season with salt and pepper, then dredge the chicken in flour, beaten eggs, then panko. Fry the chicken in vegetable oil until golden brown and cooked through, remove from oil and blot fried chicken on paper towels.

4. To build the pizza, spread the tomato sauce evenly around pizza crust, sprinkle the Parmesan and mozzarella over the pizza, slice the chicken in ½ slices and place on top of the cheese.

5. Bake for 8-10 minutes or until golden brown.

6. Finish with fresh parsley and basil.

Check it all out at Rustic Crust on Facebook, as well as Rustic Crust on Twitter.

 
 

Explore Cuisine #Summertime2016

What's a picnic without a pasta salad? Give this dish a healthy twist with pasta from Explore Cuisine! Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Jam packed with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils! So get your basket packed and enjoy!

This recipe for Organic Chickpea Fusilli with Eggplant, Tomato, and Green Onion from Explore Cuisine is the perfect picnic meal and easy to prepare.

Ingredients:

1 package chickpea fusilli, cooked

1 large Japanese eggplant, small dice

1 pint cherry tomatoes, halved

4 garlic cloves, smashed

olive oil salt and pepper

1 T. parsley, chopped

2 green onions, sliced

Preparation:

Toss eggplant with olive oil. Roast at 400°F until brown and tender. Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop. Toss eggplant, garlic, tomatoes (Including juices) with fusilli. Add a splash of olive oil if needed. Season with salt and pepper. Garnish with parsley and green onion. Chill and serve.

Check it all out at Explore Cuisine on Facebook, as well as Explore Cuisine on Twitter.

 
 

Tacos For Breakfast For #CincoDeMayo2016

As we countdown to Cinco de Mayo (May 5th), I wanted to share an authentic Mexican dish on behalf of IMUSA, created by Celebrity Chef George Duran, to help you prepare your own fiesta menus. Start your Cinco de Mayo celebrations early in the day this year with George Duran's recipe for a Chorizo Scrambled Egg Taco Breakfast. Preparing this meal with an IMUSA Non-Stick Sauté Pan makes cooking and clean up a breeze so that you can get back to your Cinco de Mayo festivities. And make sure to keep your tortillas warm with an IMUSA Tortilla Warmer. Nobody wants a cold breakfast taco!

George Duran's Chorizo Scrambled Egg Taco Breakfast Courtesy of IMUSA

Ingredients:

6 eggs

1 tablespoon olive oil

2 chorizo links (about 7 ounces)

1 medium onion

1 cup cilantro, divided

1 medium tomato

1 cup sour cream

1 tablespoon fresh lime juice

1 teaspoon salt

1 cup sharp cheddar

10-12 corn flour tortillas

Chipotle Tabasco (suggestion for topping)

Preparation:

Mix sour cream, lime juice, and salt in a bowl and put aside. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo. Cook for 5-6 minutes until chorizo is browned. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas. Allow your guests to assemble their own breakfast tacos.