Mim's Fruit Tea

When I was growing up, my grandparents, Mimmy and Pop, had a back fridge in their utility room stocked with any kind of coke you could think of and my Mimmy's famous fruit tea. Since my parent's never really kept anything other than water and milk in our house, it was always a special treat when visiting them. Of course, the fruit tea was always my favorite. I recently co-hosted a bridal shower for one of my best friends, and I knew I had to get the recipe for the shower. This recipe is too delicious not to share, and it will be a perfect addition to your fridge during these hot, humid summer months!

Mim's Fruit Tea

Makes 2 gallons

6 Lipton regular tea bags

handful of fresh mint

2 cups sugar

1 12oz can lemonade concentrate

1 12oz can limeade concentrate

Fill a medium saucepan with water. The amount of water does not matter to brew the tea. Add tea bags and mint to the water and place on the stove on medium heat. You want to brew the tea until the water is about to boil, around 15 minutes. Discard the mint and tea bags. While the water is still hot, add two cups of sugar and stir until the sugar has dissolved. Add the lemonade and limeade. Split the tea into two one gallon jugs and fill the jugs with cold water. The tea is best if you make it 1-2 days before serving. Enjoy! 

Peach Season

Peach crisp is something my family makes every summer. This family recipe started out as an apple crisp recipe from my great great grandmother, but when I was growing up, my mom started making this recipe using peaches instead of apples. The peaches and the streusel topping are the perfect combination for a summer dessert. I recommend serving warm with vanilla bean ice cream. You might even lick the bowl, trust me.

Peach Crisp

2 cups fresh peaches (I used about 12 small to medium size peaches)

3 tablespoons flour

⅓ cup sugar

½-1 teaspoon cinnamon depending on how much you like

Mix together and place in a 9x13 pan sprayed with non-stick spray.

Topping 

2 cups oats

1 cup sugar

½ cup flour

1 teaspoon salt

8 tablespoons butter

Mix throughly. Press over the peaches. Bake 30-45 minutes at 350 degrees until the topping is golden. Enjoy with vanilla bean ice cream!

Sausage, Tomato, and Arugula Fettuccine

This pasta is the definition of light and fresh. It is so simple and easy to put together in about 20 minutes. If you are looking for something at the last minute, this is the perfect dish for the spring. Next time I think I'll add a little kick with some crushed red pepper or spicy sausage. 

Sausage, Tomato, and Arugula Fettuccine

Adapted from Cooking Light

8 ounces uncooked fettuccine

1 tablespoon olive oil 

6 ounces Italian turkey sausage

2 teaspoons minced garlic

1 pint cherry tomatoes 

1/4 teaspoon freshly ground black pepper

2/3 cup chicken broth (I used vegetable broth because I didn’t have chicken broth)

3 cups baby arugula leaves 

Pecorino Romano cheese, shaved

Cook pasta according to package directions, omitting salt and fat. 

While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup broth, and arugula; toss well. Sprinkle with pecorino Romano, a must!

Pear and Blackberry Scones with Cinnamon Honey Butter

After a relaxing week at the beach, I am home and back to reality. 

One morning we stopped at a coffee shop in town, Amavida Coffee and Tea, to pick up coffee and breakfast. One of the pastries that caught my eye was a peach and blackberry scone. It was so delicious that I knew I had to recreate the recipe when I got home.

Since peaches aren't in season, I chose to use pears instead and I am so glad I did!

Oh. My. Goodness. These scones are heavenly. After pulling them out of the oven and letting them cool, I ate not one, not two, but three (whoops!). They are THAT good.

Pear and Blackberry Scones

Adapted from Smitten Kitchen

2 almost ripe pears (I used Anjou) 

1 6 oz. package blackberries

1 1/2 cups all-all purpose flour 

1/4 cup granulated sugar plus a little extra to sprinkle on top

1 1/2 teaspoon backing powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

1/4 cup heavy cream

2 large eggs, 1 for dough, 1 for egg wash

Heat oven to 375°F and line a large baking sheet with parchment paper.

Peel and core pears. Cut into 1-inch chunks. Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in pear chunks, blackberries, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t overmix. 

On a very well floured counter, pat out dough until it is about 6 inches around. Cut into 9 squares and transfer to baking sheet at least two inches apart. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with a little sugar.

Bake scones until firm and golden, about 30-35 minutes. I started out with 25 minutes and ended up cooking them for another 10 minutes. Transfer to a cooling rack. Serve with cinnamon honey butter. 

Enjoy!

Cinnamon Honey Butter

Adapted from Barefoot Contessa Parties!

4 tablespoons unsalted butter, at room temperature

2 tablespoons honey

1/4 teaspoon ground cinnamon

Pinch of salt

Combine the butter, honey, cinnamon, and salt. Serve at room temperature.

Cumin Crusted Pork Soft Tacos.

Not only am I ready for warmer weather, I am ready for spring and summer meals. I have been missing fresh fruits and vegetables!

This recipe is a staple in my house because of how delicious and easy it is to prepare. The avocado and tomato salad is my favorite part about the tacos, but the recipe makes more than you will need. I love to eat the extra salad with tortilla chips or even by itself. 

Cumin Crusted Pork Tacos

Adapted from Cooking Light

• Pork:
• 2 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1 (1/2-pound) pork tenderloin 
• 1 tablespoon olive oil 
• Salsa:
• 2 cups frozen or fresh corn
• 1 cup quartered cherry tomatoes 
• 1 cup cubed peeled avocado 
• 1/2 cup diced onion
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt 
• 1 (15-ounce) can black beans, rinsed and drained
• 
  
• 1 cup nonfat greek yogurt 
• 2 teaspoons canned chipotle chile in adobo sauce 
• Flour tortillas
• 
  
• Preheat oven to 425°.
• To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
• To prepare salsa, combine corn and next 7 ingredients (through beans).
• Combine greek yogurt and chipotle in a blender; process until smooth.
• Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons greek yogurt mixture.