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
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
Directions
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
- Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
- 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.
- 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.
- Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
- Serve warm covered in syrup or topped with apple and/or pear sauce.