Friday Foodday

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

Mexican Chorizo Hash
c/o Cooking Light

Ingredients

2 ounces raw Mexican chorizo

1 cup prechopped onion

1/4 cup coarsely chopped bottled roasted red bell peppers

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (6-ounce) package baby spinach

2 teaspoons olive oil

4 large eggs

2 1/2 cups refrigerated shredded hash brown potatoes

Directions

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Power of Love
c/o There Will Be Bourbon

Ingredients
¾ oz. Bourbon
¾ oz. Meyer lemon juice
¾ oz. Sweet vermouth
¾ oz. Ginger simple syrup
Egg white

Directions

Shake all ingredients together with ice and strain into a coupe glass.

Irish Soda Bread
c/o Real Simple

Ingredients

• 3 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 1/2 cup whole-wheat flour, spooned and leveled
• 1 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 cup raisins
• 2 tablespoons caraway seeds
• 1 1/3 cups buttermilk

Directions

1. Heat oven to 350° F.
2. In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. With your hands or a pastry cutter, cut in the butter until the mixture is the consistency of coarse crumbs. Add the raisins and caraway and mix to combine. Add the buttermilk and mix just until the dough comes together but is still slightly shaggy.
3. Turn the dough out onto a lightly floured work surface and gently knead 8 to 10 times until a uniform dough forms. Shape the dough into a 7-inch round, about 1½ inches thick. Transfer to a parchment-lined baking sheet and score a large X in the top, about ¾ inch deep. Bake, rotating once, until the bread sounds hallow when tapped on the bottom, 55 to 65 minutes. Transfer to a wire rack to cool.