Iced Peppermint Green Tea

              

             Iced Peppermint Green Tea

Ingredients:

4 cups of water
3-4 peppermint green tea teabags 
1/2 tablespoon of lemon juice
Ice

Directions:

For those of you who want to sweeten it, you can add half to three quarters of a cup of sugar to your 4 cups of water. I personally recommend that if you choose to sweeten it, use honey. Honey, by the way, is a neutral food and has a balanced yin/yang. Don't ask me anymore questions about this. I don't know any more than I'm telling you. Besides, Google is your best friend. Just treat it right and it'll give you what you want. You can also use plain green tea and add dried mint or a drop of mint extract. I didn't use too much lemon because I can't take a lot of it but feel free to add more to your own.

Now, get your jug. Put your tea bags in it. Pour hot water over your tea bags until they're covered. Only until the tea bags are covered. Don't fill up your jug. Now let it soak while you count to 40 (or 41 if you don't like even numbers like me) for a milder taste and up to 2 minutes for a stronger flavor. I prefer a stronger green tea taste. Top up the rest of your jug with cold water. Add ice to your glass before you pour. Oh, and you can also add the lemon wedge like me. It makes you feel special. Now, go find a mandarin orange while I go get another one and another glass that I'm frosting in the freezer. Be gone.

Sweet Potato and Corn Pudding

Sweet Potato and Corn Pudding

Total Time:
2 hr 15 min

Prep
40 min

Inactive
15 min

Cook
1 hr 20 min



Ingredients:

2 teaspoons butter, room temperature
3 tablespoons plain bread crumbs
1 tablespoon olive oil
8 strips bacon, chopped into 1/2-inch pieces
3 ears fresh yellow corn, shucked and kernels cut from the cob
1 cup small diced onion
1/2 cup small diced bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups heavy cream
1 cup whole milk
6 large eggs
1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
1/2 cup yellow cornmeal

Directions:

Preheat the oven to 350 degrees F.


Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.


Set a 12-inch saute pan over medium heat and add the olive oil and bacon. Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes. Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes. Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic to the pan and saute for 30 seconds. Season the vegetables with 1 teaspoon of the salt and the cayenne pepper. Set the pan aside and allow the vegetables to cool.


In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg. Using a whisk, beat the cream mixture until frothy. Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the prepared casserole dish.


Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour. Be sure to turn the casserole dish around after 30 minutes.


Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.