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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Spicy Slow Cooker Beef & Pepper

slowcookedspicybeef

I found this slow cooked spicy beef recipe at Let the baking begin blog! This dish was definitely rated #TUTP meaning too ugly to post! This is the best I could do presentation wise with some yellow peppers! Lol Slow cooked spicy (not really) slow cooker beef + bell pepper over a bed of wild rice! Used my slow cooker and rice cooker for this one! This beef was so tasty,not spicy (in my opinion), but could definitely use more seasonings for flavor So I added Flavor God Garlic Lovers and Everything seasoning! The best thing about this recipe is that you can go run your errands as this baby is cooking! Also for easy cleanup I recommend using slow cooker liners, which can be found at your neighborhood grocery store and/or walmart where they sell ziploc bags. Enjoy! 

Spicy Slow Cooker Beef & Pepper
Print Recipe
Prep Time
20
Cook Time
4 hours
Prep Time
20
Cook Time
4 hours
Spicy Slow Cooker Beef & Pepper
Print Recipe
Prep Time
20
Cook Time
4 hours
Prep Time
20
Cook Time
4 hours
Ingredients
To thicken sauce
Servings:
Instructions
  1. Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
  2. Mix the broth with Sriracha, or water, bullion cubes and Sriracha. Pour over the peppers and beef.
  3. (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.
  4. Mix ½ cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.
  5. Serve hot over rice, noodles or mashed potatoes.
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