Citrus Mint Water

How's that hydrating going? Going well? Need to get started? Cuz I've got another water for you!

A couple of years ago, I got on a weird kick of mixing the flavors of citrus (usually orange) with mint. It's a surprising flavor that is bright, sunny & refreshing!

Since I've been playing with flavoring my own water, I thought I'd go back to this flavor just for something different.

Here's what I did:

~~~~~~~~~~

CITRUS MINT WATER

Ingredients:
* 1 small to medium orange, thinly sliced & deseeded
* 1 medium lemon, thinly sliced & deseeded
* 1 limes, thinly sliced & deseeded
* 1 long or 2 short mint stems (you may tear off the leaves to use, if desired)
* 1 gallon filtered or tap water (approximately)
* ice cubes (optional)


Directions:
~ wash off all produce

~ thinly slice citrus fruits & remove any seeds

~ place all ingredients into 1 gallon pitcher (preferably with a slotted lid)

~ fill the pitcher the rest of the way with filtered or tap water

~ add some ice cubes, if desired

~ place in refrigerator for at least 1 hour to allow flavors to steep into the water (longer is better, like overnight)

~ serve & repeat


Notes:

= The flavor may be strong; if the flavor is too much, try it with a couple of oranges & the mint.

= Freeze water into ice cubes to give drinks like water, tea (sweet or unsweet), or Sprite a new kick of flavor

= Use to brew up a cup of black tea.

= You may refill the pitcher with the same ingredients about 4 times

= As always...use a fun cup or reusable bottle for another layer of encouragement of hydration!

~~~~~~~~~~

This flavor is VERY strong compared to other waters I've posted. Be prepared for a flavor rush! But imagine the amount of vitamin C you are placing into your body while hydrating! And doing so without the extra sugars, syrups & chemicals in other juices & mixes. You're welcome!

ENJOY!

(Shortcut) Coconut Lime Cheese Danish

**Adapted by this recipe RIGHT HERE that I found on Pinterest by The Country Cook (TheCountryCook.net) quite some time ago.

I made these shortcut danish pastries quite some time back, and really enjoyed them! But I just haven't gotten around to making them a second time, until recently...

For some bizarre reason, I had a craving for cheesecake...but not just any cheesecake! I wanted Key Lime Cheesecake!! Then the creaminess made me think about these pastries...and I got thinking...

"What if I make the cheese part of the danish lime-flavored?"

Mmmmm...I was entertaining myself with this idea quite a bit! And then...I kind of wanted to add coconut for a tropical kind of flavor blend. So, I bring you...

~~~~~~~~~~~~~~~~~~~~~~~~

(SHORTCUT) COCONUT LIME CHEESE DANISH

*Pastry Ingredients:

2 cans crescent rolls (I used the big & buttery variety)
3 T butter, melted
8 T brown sugar
8 T shredded coconut (plus a little more for the top)
1 8 oz block cream cheese, softened
1/4 C granulated sugar
2 T lime juice


*Glaze Ingredients:

1/2 C powdered sugar
1 t coconut extract
1 1/2 t lime juice
4 t milk

Directions: (You can follow the picture instructions from the link, above, to help make sense)

Preheat oven to 350 degrees F

Combine cream cheese, sugar, and lime juice in a small bowl. Mix until smooth & creamy

Open cans of crescent rolls & separate into 8 rectangles & then seal the perforations by pinching them

With spoon or brush (I used a brush) cover each rectangle with melted butter

Sprinkle each rectangle with 1 T brown sugar

Place 1 T of coconut down the diagonal perforation of each rectangle

From long end of crescent roll rectangle to long end & then pinch each end to "seal"

Loosely coil each roll to make a spiral

Take fingers & lightly mash & make a "well" in the middle of each pastry

Fill each well of the pastry with about 2 T of the lime cream cheese mix

Take just a few shreds of coconut & sprinkle on top of the cheese-filled well

Place in the oven for about 15-20 minutes (until the pastry is golden brown & coconut topping is getting toasty)

Then mix the glaze:

in a small bowl, combine the powdered sugar, coconut extract, lime juice & milk and make sure all is mixed until smooth

Drizzle glaze mixture over each warm danish pastry

** Makes 8 danishes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oh my...these turned out SO good! Are they good for you? Close your eyes & pretend they are...cuz they are worth it!!

ENJOY!

Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

We really enjoy eating Mexican around here. Tacos are a staple favorite. It's one of the few things that we know everyone will eat. Nachos, enchiladas & taco mac are also big hits. I think this is about the only line of things my whole family will eat together. Seriously.

Now, even though some of my family freaks out over soup...cuz they are weird...I will have issues with them trying this new version. But...I am quite happy with it!

So...wanna try to make it, too?

~~~~~~~~~~~~~~~~~~~~~~~~~

Cilantro Lime Mexican Chicken Noodle Soup with Green Tea

2 lb boneless/skinless chicken breast, cooked & shredded

1/2 C lime juice

80 oz chicken broth

4 C brewed green tea (yes! Green Tea)

1/4 sweet onion, chopped

2 C finely chopped spinach or kale (or other dark leafy greens)

1 - 10 oz can cilantro lime Ro-Tel

1 can black beans, drained & rinsed

1 small can whole kernel corn - no salt added, drained & rinsed

1/4 bell pepper of each color (red, orange, yellow & green)

Ground black pepper, to taste

3 T ground ginger

1/4 C parsley

3 T ground cinnamon

1/4 C cilantro

3 T smoked paprika

2 T chili powder

2 T garlic powder

2 T green onion

2 T cumin

1 T onion powder

1 bag whole wheat egg noodles

Pour lime juice, chicken broth & green tea into a large pot. Bring to a boil.

Once boiling, turn heat down to mid-hi heat. Put in the shredded chicken (I put the chicken breasts in my lazy cooker in the morning so it would be cooked thru & easy to shred by the time I made the soup) into the broth.

Begin adding the vegetables plus the herbs & seasonings to the soup. Continue to let boil on mid-hi heat.

Then add the noodles. Make sure they are tender.

Begin testing the soup's broth to make sure seasonings are to your liking; adjust as necessary.

Let simmer.

Garnish with shredded cheese & tortilla chips (crushed or strips). Serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I made this version after I made the LEMON HERB RAINBOW CHICKEN NOODLE SOUP WITH GREEN TEA and based it off the same soup. So still the healing properties...and still the beautiful comfort food!

Aye-yi-yi...I think I need another bowl.

Soup's on, y'all!!

ENJOY!