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!
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!!
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.
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.
Depending on the puff pastry you buy you can use cups (as pictured above) or sheets (pictured here).. the cups are much easier though.
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.
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.
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.
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!
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!
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).
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.
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)
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)
I used a 9x13 pan here, but you can use any pan you have... preferably a 9x9 one, but who owns that?!
Add one sheet of the dough to the bottom of the pan and stretch it out carefully.
Slice the other sheet one strand at a time and make an interlaced pattern.
Using a pastry brush, brush (beaten) egg onto the top of the puff pastry.
Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
Cool for 5 minutes before serving.