Skillet Lasagna.. DO WELL CAMPAIGN PROMO VIDEO

My DO WELL CAMPAIGN PROMO VIDEO on how to make my Skillet Lasagna! My first unofficial cooking episode lol

Shrimp Zucchini Noodles!

Here is one of the meals to be featured in my upcoming cookbook! Check it out!!!

 

Metastatic Chocolate Chip Cookies

Trying something new! Check out the video for my Metastatic Chocolate Chip Cookies, which you can find in Hungry Med Student’s Food Court on facebook! Go on and take a look! 

Smoked Salmon Egg Stuffed Avocado

SalmonEggAvocado

 

Getting ready for the school year to start back up, and I’m trying to get back into the swing of things. So I found a recipe for Smoked salmon egg stuffed avocados on a food blog called Grok Grub. Feel free to make some extra salmon on the side as these avocados don’t hold too much salmon!

 

 

 

Smoked Salmon Egg Stuffed Avocado
Print Recipe
Servings Prep Time
4 avocados 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 avocados 5 minutes
Cook Time
20 minutes
Smoked Salmon Egg Stuffed Avocado
Print Recipe
Servings Prep Time
4 avocados 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 avocados 5 minutes
Cook Time
20 minutes
Instructions
  1. Preheat oven to 425 degrees F
  2. Halve the avocados and remove the seed. If the hole is small, scoop out a little more avocado until it is big enough to hold an egg.
  3. Arrange the avocado halves on a cookie sheet, and line the holes with strips of salmon seasoned with smoked paprika.
  4. Crack the eggs into a bowl and spoon the yolks into the avocado.
  5. Add salt and fresh cracked black pepper on top of the eggs, to taste (I used Flavor God Himalayan Salt).
  6. Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
  7. Sprinkle with chili flakes or red pepper flakes and fresh dill on top.
  8. Serve warm and enjoy!
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Nigerian Meat Pies

Nigerian Meat Pies

 

I felt like eating something with a different flavor… I looked to my Nigerian colleagues who exposed me to their quite delicious culture! So I made these Nigerian meat pies I found on Saveur… I used Puff Pastry for the dough found in the dessert frozen section at the grocery store, because obviously… who has time to be messing around with dough on a weeknight?!? Hope you all enjoy this recipe!!

Nigerian Meat Pies
Print Recipe
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Nigerian Meat Pies
Print Recipe
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Servings Prep Time
10 pies 15 minutes
Cook Time
1 hour
Ingredients
Servings: pies
Instructions
  1. Cook the russet potato in boiling water for about 15 minutes until barely cooked through. Cool thoroughly by running under cold water. Peel (discarding peels) and chop into 1/4 inch cubes.
  2. In a medium sized pan, heat the olive oil over medium heat. Add the curry and heat 'til fragrant, about 15 seconds. Add the red onions, carrots and garlic and sauté until onions are translucent, about 5 minutes. Add the thyme, ground beef, and red pepper flakes, stirring to break up the ground beef, and cook for another 3 minutes. Add the reserved potato cubes, beef stock, and salt, and bring mixture to a simmer for about 5 minutes. Let cool.
  3. Depending on the puff pastry you buy you can use cups (as pictured above) or sheets (pictured here).. the cups are much easier though.
  4. For the cups (usually 6 in a box).. you just bake the cups according to the instructions on the box, then when they're done baking you fill them with the beef filling.
  5. On a well floured surface, roll out pie dough into a rectangle 1/8-inch thick. Use a 5-inch round pastry cutter to stamp out dough circles. Collect scraps, re-roll, and stamp out more circles until you have 10 circles total. Lay each circle out flat on a floured surface and place 2 full tablespoons of cooled filling in the center of each. Brush the edges of the pastry circles with a pastry brush dipped in water, and fold one end of the circle over the filling, aligning with the other end of the circle to form a half moon shape. Use the tines of a fork to press down gently on the edges where the ends meet to crimp the edges, completely sealing them.
  6. Heat the oven to 350°F. Whisk the whole egg with 1 tablespoon water and brush the top of each pie with the egg wash. Prick the tops of each pie with a fork. Bake pies for 20-25 minutes, until crust is golden brown and filling is just bubbling through the tops. Remove pies from the oven and let cool for at least 10 minutes before eating.
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New Orleans Shrimp Étouffé

Shrimp Etouffee

I was just laying on my couch after a day with two exams… I didn’t plan on cooking anything, then I saw one of my instagram followers posted a picture of Shrimp Étouffé.. It looked SOOOOO GOOD! It just reminded me that I couldn’t make this trip with my classmates to New Orleans this weekend for The Student National Medical Association Medical Education Conference.. and they’re going to eat all of this GREAT FOOD… Well this got me up and I found a recipe on Closet Cooking and I made some edits and it turned out really good! It is low key SPICY though! *Wipes sweat from forehead*. I made the white rice using my rice cooker, but you may use whatever rice you prefer. I admit this isn’t the best recipe if you’re busy during the week… but it is great for the weekend!

New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
New Orleans Shrimp Étouffé
Print Recipe
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Servings Prep Time
4 15 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown color, about 10-20 minutes.
  2. Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, creole seasoning, and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt, and pepper to taste.
  8. Mix in the butter, lemon juice, green onion, and parsley enjoy over cooked rice.
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5-Ingredient Chicken Pot Pie

Chicken Pot PieChicken Pot Pie

 

 

Hey guys! Here is a simple recipe for Chicken Pot Pie which requires only 5 main ingredients!! I found this recipe Atta Girl Says, but I used the technique found on Lovely Little Kitchen so I could make it in the form of a casserole with a golden lattice crust! The hardest part is to get the lattice pattern right. There is a short tutorial provided by Lovely Little Kitchen, but if you don’t have the time.. it’s no big deal! I didn’t do too bad for my first time, but I could have definitely done better.. but it surely didn’t affect the taste!

5-Ingredient Chicken Pot Pie
Print Recipe
Servings
4 people
Servings
4 people
5-Ingredient Chicken Pot Pie
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. You can use leftover chicken for this recipe or boil 2 to 3 chicken breasts (I boiled mine in Flavor God Himalayan salt and peppercorn) until cooked through. Cool, then chop or shred chicken (I did this in my Ninja Food Processor).
  2. Whisk together the can of cream of celery soup and chicken broth (I used about 2/3 of a can for the consistency that I like) in a sauce pan over medium heat.
  3. Add a half bag (or more, to taste) of mixed vegetables to soup mixture. (You may need to add more chicken broth at this point)
  4. Cook until heated through. Stir in chicken. Season with salt and pepper, if desired. (Taste, taste, taste.. until you get the flavor you want. Not too much salt if you're trying to avoid high blood pressure)
  5. I used a 9x13 pan here, but you can use any pan you have... preferably a 9x9 one, but who owns that?!
  6. Add one sheet of the dough to the bottom of the pan and stretch it out carefully.
  7. Slice the other sheet one strand at a time and make an interlaced pattern.
  8. Using a pastry brush, brush (beaten) egg onto the top of the puff pastry.
  9. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
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