Friday, April 22, 2016

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week.

Frozen Watermelon Mint Margaritas
2 cups cubed watermelon
10 sprigs of mint
1 cup Cimarron Blanco Tequila
1/2 cup fresh lime juice
1/2 cup Cointreau
2-3 cups of ice
1 ounce turbinado sugar
Pinch of salt

In a blender, combine the watermelon, mint leaves from 6 of the sprigs, tequila, lime juice, orange liqueur, sugar, ice, and salt. Blend until pureed. Divide into 4 glasses. Garnish with mint sprig.
Asparagus Pancetta Potato Hash
  • cooking spray
  • 2 oz diced pancetta
  • 1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
  • 1 large shallot, chopped
  • kosher salt and pepper to taste
  • 1/2 pound asparagus, tough ends trimmed and cut into 1/2-inch pieces
  • 4 large eggs

  • Directions
  • Heat a 12-inch cast iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook until golden; about 3 to 4 minutes. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.
  • Add the potatoes and 1/2 teaspoon salt and pepper, and leave without stirring, 3 to 4 minutes until browned. Turn, add the shallots and cook until the potatoes are golden brown, and shallots are caramelized, stirring about 2 to 3 minutes.
  • Add the asparagus, cover the skillet with lid or foil and cook for 8 to 10 minutes, or until tender crisp. Remove the lid, taste for salt and adjust if needed. Return pancetta to the skillet.
  • Meanwhile, cook the eggs as desired. Serve right away topped with egg.

  • Kanafeh
    • 1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package
    • 1/2 cup unsalted butter, melted
    • 2 cups mozzarella, shredded
    • 2 cups feta (soaked in water for an hour) or goat cheese, crumbled
    • 1/2 cup simple syrup or 1/4 cup apple and/or pear sauce

    1. Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
    2. Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer.
    3. Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan.
    4. Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
    5. Serve warm covered in syrup or topped with apple and/or pear sauce.

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.