Friday Foodday

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

Frozen Watermelon Mint Margaritas

c/o Bit By A Fox

Ingredients

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

Directions

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

c/o Skinny Taste

Ingredients

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

c/o Closet Cooking

Ingredients

• 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

Directions

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.