Honeydew Mint And Lemon Thyme Mojito Food

HONEYDEW, MINT, AND LEMON-THYME MOJITO

Honeydew, Mint, and Lemon-Thyme Mojito image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 45m

Number Of Ingredients 6

Ingredients

1/4 cup sugar
1/4 cup fresh mint leaves, plus sprigs for serving (optional)
3 sprigs lemon thyme (or regular thyme, plus 1 tablespoon finely grated lemon zest)
1/2 honeydew melon, rind removed, seeded, flesh cut into pieces (3 1/2 cups)
1/2 cup light rum
1/4 cup fresh lime juice (from 3 limes), plus wedges for serving (optional)

Steps:

In a small saucepan, combine sugar and 1/4 cup water over medium; stir until sugar dissolves. Remove from heat, add mint and lemon thyme, and let sit 10 minutes. Pour through a fine-mesh sieve; discard solids. Refrigerate until cold, 20 minutes (or up to 1 week).
In a blender, combine mint syrup, melon, rum, and lime juice; blend until smooth. To serve, fill four glasses with ice and divide mojito among glasses. Top with fresh mint and lime wedges, if desired.

Nutrition Facts : Calories 167 g

THYME MINT CHICKEN PASTA

Thyme Mint Chicken Pasta image

This is a great dish to serve when you are tired of the normal Alfredo or spaghetti. Great flavors and very aromatic. You can use pork or ham instead of the chicken to change it up. You can also add fresh grape tomatoes, mushrooms, onion, or broccoli. I am sure there are many other varieties; these are just what i have used in the past.

Provided by Michelle English

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 (16 ounce) package thin whole-wheat spaghetti
1 tablespoon olive oil
2 tablespoons olive oil
1 ¼ pounds skinless, boneless chicken thighs, cut into strips
1 pinch salt and freshly ground pepper to taste
½ cup dry white wine
½ cup chicken stock
1 ½ cups heavy cream
2 tablespoons chopped fresh mint
1 ½ tablespoons chopped fresh thyme
2 teaspoons honey
1 teaspoon lemon zest
1 teaspoon sherry vinegar
½ teaspoon salt

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Toss spaghetti with 1 tablespoon olive oil to keep from sticking together.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Cook the chicken in hot oil until lightly browned and just cooked through, 3 to 5 minutes per side. Drain on a paper towel-lined plate.
Pour white wine into the skillet; bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Add chicken stock; continue cooking until the volume of liquid reduces by about half. Stir cream, mint, thyme, honey, lemon zest, sherry vinegar, and 1/2 teaspoon salt into the liquid; cook until the volume of the liquid reduces again by about half. Stir cooked pasta into the sauce to coat. Return chicken to the skillet and cook until hot, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 1054.3 calories, Carbohydrate 92.1 g, Cholesterol 202.6 mg, Fat 58.8 g, Fiber 14.6 g, Protein 41.1 g, SaturatedFat 26.2 g, Sodium 417.3 mg, Sugar 7.8 g

MINT INFUSED HONEY

Mint Infused Honey image

Make this delicious mint infused honey for yourself or give it away as a gift. It's the perfect addition to herbal tea, lemonade, baked goods, and marinades.

Provided by Ann Drake

Categories Condiment

Time 35m

Number Of Ingredients 2

Ingredients

30 oz. Organic honey
2 cups very loosely packed dried mint

Steps:

Begin with two clean pint sized mason jars.
Place one cup of loosely packed dried mint in each jar.
Add 15 oz. (approximately) honey to each jar.
Seal tightly.
Let sit at room temperature for 5 to 7 days. Make sure to invert the jar or swirl the honey around at least once per day.
Using a strainer, pour the honey into 8 oz. jars.
Cap tightly and attach free printable tag. Make sure to put the date on the back of the tag.
Honey will last in the capped jars for up to a year.

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