Friday Foodday

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

Blood Orange Mezcal Margarita
c/o Jojotastic

Ingredients

• 8 ounces mezcal
• 3 ounces cointreau
• 6 ounces lime juice
• 4-5 blood oranges (pealed and sliced or cut in segments)
• 2.5 ounces agave syrup
• 2-3 cups ice

Directions

Peel and slice the blood oranges, then freeze overnight. This step isn’t necessary, but helps on a hot day!

Add all ingredients to a blender filled with ice. Pulse until the ice is roughly chopped, then blend until smooth. If your blender get stuck, you can add a little water or juice and continue blending.

Pour or scoop into cups and garnish with lime wheels

Ham and Cheese Quiche with Hashbrown Crust

c/o Country Cleaver

Ingredients

For Hashbrown Crust::

• 2 Idaho Russet Potatoes, peeled and grated into bowl of cold water
• 2 Tbsp Butter
• 4 Tbsp Vegetable Oil
• 1 tsp Salt
• 1/4-1/2 tsp Ground Pepper, to taste

For Ham and Cheese Quiche ::

• 8 ounces Smoked Ham, diced
• 1 cup Shredded Colby Jack or Cheddar Cheese
• 6 Eggs
• 1/2 cup Cream
• 1/4 cup Milk
• 3 Tbsp Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Clove Garlic, minced

Directions

Preheat oven to 350 degrees.

Shred potatoes into a large bowl filled with cold water. Let the potatoes sit for 10 minutes to remove excess starches that come out while shredded. Drain and rinse potatoes until the water runs clean. Drain well. Lay out several paper towels onto a clean surface. Pour drained potatoes onto the paper towels and pat dry to remove excess moisture. Sprinkle with salt and pepper.

In a large non-stick skillet, heat oil until shimmering over medium-high heat. Pour the potatoes into the bottom of the non-stick pan and press potatoes into the bottom of the pan forming a skillet sized potato pancake. Let the hashbrowns simmer until they turn crispy and golden brown. Using two oven mitts and a large plate, very carefully invert the hashbrown onto the plate. Place skillet back onto the burner and slide uncooked side of the hashbrown into the skillet to cook on the other side until crispy and golden brown.

Remove from the burner and slide hashbrown into a pie pan.

In a large mixing bowl, whisk together eggs, garlic, cream, milk, flour, baking powder and salt. Stir in diced ham and cheese until evenly distributed.
Pour into the prepared hashbrown crust. Place in oven and bake until the center is set - about 45 minutes for a standard pie plate. Check after 35 minutes to ensure it does not over cook.

Remove from oven and allow to cool slightly before serving.

S'mores Monkey Bread

c/o Lemon Tree Dwelling

Ingredients

• *Ingredients listed are for a small (6 c.) bundt pan. Double ingredients for a large (12 c.) pan.
• 1 (16 oz.) tube refrigerated biscuits
• ⅓ c. granulated sugar
• ⅓ c. graham cracker crumbs
• 1 c. mini marshmallows
• ½ c. chocolate chips
• 2 graham crackers, broken into small pieces
• 6 Tbsp. melted butter
• For topping:
• ⅓ c. heavy cream
• ⅔ c. chocolate chips
• ¼ c. mini marshmallows
• 1 Tbsp. graham cracker crumbs

Directions

1. Preheat oven to 350 degrees.
2. Remove biscuits from package and cut into sixths.
3. In a large Ziplock bag, combine ⅓ c. sugar and ⅓ c. graham cracker crumbs.
4. Add biscuit pieces and shake to coat.
5. To the same bag, add 1 c. mini marshmallows, ½ c. chocolate chips, and graham cracker pieces.
6. Shake until ingredients are evenly distributed, then pour into a small (6 c.) greased bundt pan.
7. Drizzle with melted butter.
8. Bake at 350 degrees for 30 minutes or until top is golden brown.
9. Cool in pan 10 minutes, then carefully loosen edges and invert onto a plate.
10. Prepare chocolate ganache topping by heating ⅓ c. heavy cream until simmering; stir in chocolate chips and mix until smooth.
11. Drizzle ganache over bread, then top with mini marshmallows and graham cracker crumbs.