Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

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There are a lot of cool things going on in this recipe.

First, the shrimp get tossed in cumin, paprika, and garlic powder, which gets them nice and spicy and gives them TONS of flavor.

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Next, you're making a spread of creamy sour cream, spicy chipotle, and cool lime.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

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And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

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And because it’s really just a slice of jicama, it takes almost no extra time.

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You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

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Whatever you do, you are eating good tonight!

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings: 4; makes 8 small tacos

Pineapple Avocado Salsa:

  • 1½ cup finely chopped pineapple
  • 1 avocado, finely chopped (about 1 cup)
  • 1 red pepper, finely chopped (about ½ cup)
  • Juice of half a lime
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

  • ½ cup sour cream
  • Zest of 1 lime
  • 1 tablespoon chipotle puree *see note
  • 2 teaspoons kosher salt
  • One-1½ pound jicama, about 4-5 inches wide
  • 3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 16-20 large/extra large shrimp (about ¾ to 1 pound)
  • Pineapple Avocado Salsa
  • Cilantro, for a garnish

Pineapple Avocado Salsa:

  1. In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

  1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.
  2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
  3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.
  4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

  • You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.
: @NikkiDinki

: @NikkiDinkiCooking
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Lentil + Carrot Chicken Nuggets

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The classics are the classics for a reason—they're delicious!

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Chicken nuggets are simple and simply tasty, and with so many options out there—from the grocery store to McDonalds—you may ask yourself, why make them myself?

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Well, I'll tell you why!

These nuggets are worth making because they're unlike anything you can buy.

They're actually half lentils and carrots, and yet they taste like the good-old fashioned chicken nuggets you (and your kids!) are used to! 

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The lentils get slightly pureed, which allows them to pretty much melt into the meat.

As for the carrots, you will see some small specks of them in the mix—so if your kids are super weary, you can always skip them.

Or if you’re feeling crazy, you could use parsnips instead!

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Like many of my toddler recipes, these are the kinds of things that I make huge batches of and freeze.

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And a freezer full of chicken nuggets is a happy freezer indeed!!

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Lentil + Carrot Chicken Nuggets

servings: 36 nuggets

Ingredients:

  • 1¾ cups chicken stock
  • 1 cup dry split red lentils
  • 2 cups grated carrots (about 6 ounces)
  • 1 pound ground chicken
  • ½ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ cup Italian breadcrumbs
  • 1 tablespoon olive oil

Directions:

  1. Place the chicken stock and lentils in a small saucepan. Bring the stock to a boil, then reduce it to a simmer and cook the lentils until the broth is fully absorbed and the lentils are very soft—about 15 minutes.
  2. Add the carrots to the bowl of a food processor and pulse until they are crumb-like in texture—ground, but not pureed. Then transfer the cooked lentils to the food processor with the carrots and pulse to combine the ingredients.
  3. Next add the chicken, parmesan, garlic powder, onion powder, and salt to the food processor and pulse again until all ingredients are just combined; avoid overmixing.
  4. Scoop the mixture by heaping tablespoons and shape it by hand into nuggets (the easiest way to do this is to form the mixture into a ball, then smash it flat and add dents and curves by hand). Then coat each nugget well in the breadcrumbs.
  5. Heat the oil in a large skillet over medium-high heat; add 10 to 12 nuggets and cook them until all sides of the nuggets are golden brown—4 to 6 minutes per side. Repeat this process until all of the nuggets have been cooked.

Notes:

  • If you prefer to bake the nuggets rather than frying them, preheat the oven to 425°F. Place the prepared nuggets on a parchment-lined or nonstick baking sheet. Spray the nuggets with olive oil cooking spray and bake them until they are light golden and cooked through—about 15 to 20 minutes. Note that the nuggets will be paler in color—not as brown—than if you were to cook them as in Step 5.
  • From frozen, reheat the nuggets at 375°F for 8 to 10 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
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Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

There are a lot of good things in my book Meat On The Side (I might be a little biased?).

But this one really might take the cake—or the roll.

There's the fresh, yet hearty, caramelized celeriac that perfectly compliments the lobster, and then the crisp apple and fennel slaw with a hint of orange...

All sitting on top of this little guy.

It hits every high note.

This is the kind of dish I make for company, or when I need to do something nice for my husband.

It’s really special, but not so fancy where you won't want to devour the whole thing in two bites.

Okay, four bites.

See? I’m dainty.

Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

makes: 4 sandwiches

Fennel + Apple Slaw:

  • 1 small fennel bulb, very thinly sliced (about 1½ cups)
  • 1 Red Delicious apple, cut into long, thin strips
  • 1 jalapeño chile or Fresno chile, seeds and ribs removed, minced
  • Juice of 1 lemon
  • Juice of ½ orange
  • ½ teaspoon kosher salt

Basil + Lemon Aioli :

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • Finely grated zest of ½ lemon
  • Juice of 1 lemon
  • ½ cup vegetable oil
  • ¼ cup coarsely chopped fresh basil leaves

Celeriac + Lobster Rolls:

  • 1 tablespoon olive oil
  • 1 celeriac (1½ to 2 pounds), peeled and cut into ¼-inch cubes
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 split-top hot dog rolls
  • 9 ounces fresh lobster meat (equivalent to one 3-pound lobster), coarsely chopped

Fennel + Apple Slaw:

  1. Mix the fennel, apples, jalapeño, lemon juice, orange juice, and salt in a large bowl, stirring until well combined. Set aside on the countertop to let the fennel and apples soften while you prepare the rest of the sandwich.

Basil + Lemon Aioli :

  1. Add the egg yolk, mustard, and garlic to a blender and blend on high for 10 seconds. Add the vinegar, salt, lemon zest, and lemon juice and blend again for 10 seconds. With the blender running, very slowly drizzle in the oil, starting with a few drops at a time. After you have added 2 to 4 tablespoons of oil and the aioli has emulsified and you see no separation, you can add the remaining oil in a faster stream as the blender continues to run. Scrape the thickened aioli into a small bowl and stir in the basil. Set aside.

Celeriac + Lobster Rolls:

  1. Heat the oil in a large skillet over medium-high heat. Stir in the celeriac, sprinkle with the salt, and stir again. Cook until the celeriac is tender and browned on all sides, 10 to 12 minutes.
  2. Meanwhile, melt the butter in a second large skillet or a griddle over medium heat. Add the rolls and cook until browned on the sides, 2 to 4 minutes.
  3. As soon as the celeriac is cooked, reduce the heat to low and stir the lobster into the skillet. Cook until warmed through, 2 to 3 minutes. Remove the skillet from the heat. Add the aioli and stir until well combined.
  4. Spoon the lobster mixture into the rolls, dividing it equally. Top each roll with one-quarter of the slaw.

Notes:

  • If you’re not in the mood to make your own aioli, skip it and use ¾ cup mayonnaise instead, adding the basil, a squeeze of lemon juice and a little grated garlic.
  • Fennel has a nice licorice flavor, but can be replaced with a small red onion or cabbage in a pinch. If you have some tarragon on hand add it when using these substitutes.
  • Go ahead, make the slaw in advance. You’ll get a jump on the prep and the longer it sits, the better it gets.
  • For simpler slaw use, ¼ teaspoon crushed red pepper flakes instead of the hot pepper, and just lemon juice instead of both juices.
  • Make this a meal a bit more accessible by substituting shrimp for the lobster. Or for a different take on things, chopped chicken breast makes for one heck of a tasty sandwich, too!
: @NikkiDinki

: @NikkiDinkiCooking
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Blooming Tomato

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Why should onions have all the fun?!

Forget the Blooming Onion (though it is undeniably delicious), because this summer the Blooming Tomato is taking over!

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I’m always looking to do something new with veggies—to transform them into something special.

And sometimes just cutting a veggie in a different way can accomplish that goal...

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This tomato becomes the centerpiece of a salad, and suddenly the salad is an experience—not just some veggies tossed together on a plate.

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The trick is to cut it into wedges while leaving the bottom center intact.

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Then top it as you like!

I’m going with Caesar dressing, lettuce, bacon, croutons—and to make it really special, some crab.

And just imagine this with some summer heirloom tomatoes!

Oh man, get ready for a lot of Blooming Tomatoes on my Instagram!

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Blooming Tomato

servings: 1; makes 1 salad

Ingredients:

  • 1 bacon strip
  • 1 large tomato
  • Pinch kosher salt
  • Pinch ground black pepper
  • 2 tablespoons Caesar dressing
  • 1 cup shredded romaine lettuce
  • ¼ cup croutons, cut into small pieces
  • Crab meat (optional)

Directions:

  1. Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.
  2. While the bacon cooks, remove the tomato’s stem and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).
  3. Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, and top it with the croutons and crab meat (if desired). Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve.
: @NikkiDinki

: @NikkiDinkiCooking
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Charred Tomato Garlic Bread

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I love bread.

And by that, I mean:

I. LOVE. BREAD.

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And if you have a fresh loaf of bread, according to me (or you!), of course it’s good all on it’s own.

But let me tell you how it gets even better...

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It's so simple to char the bread in a grill pan with a little olive oil—on high heat.

It will get mouth-wateringly crusty on the outside, while still remaining soft and chewy on the inside.

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And when it’s crisp and browned, take it off of the grill pan and rub it with cut garlic and tomato.

This infuses those flavors ever-so-delicately—and just so incredibly perfectly!—into the bread.

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Sprinkle this amazing bread with salt and another drizzle of olive oil, and you have definitely transported that fresh loaf of bread to a whole new level.

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Charred Tomato Garlic Bread

servings: 4 to 6

Ingredients:

  • One 8 X 5-inch loaf ciabatta bread (or other crusty bread)
  • 2 tablespoons olive oil, more for drizzling
  • 1 garlic clove, halved
  • 1 medium tomato, halved
  • ¼ teaspoon kosher salt

Directions:

  1. Heat a grill pan over high heat. Cut the loaf of bread in half length-wise and drizzle all sides of it with the olive oil. Place the bread crust side-down on the pan, and cook until grill marks appear and the bread is crusty—2 to 3 minutes. Flip the bread over, then press it down to ensure good contact with the pan; continue to cook until grill marks appear and the bread is charred in spots—2 to 3 minutes more.
  2. Remove the bread from the heat and and rub the cut side with the cut side of the garlic, going over the bread a few times. Then rub the bread with the cut side of the tomato, squeezing the juice out of the tomato and onto the bread as you do so.
  3. Sprinkle the cut side of the bread with the salt and a little extra olive oil. Serve hot and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking
 

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BLT Pasta Salad with Romaine Lettuce Dressing

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On The Wendy Williams Show I showed everyone how to make a dish that will be your go-to this spring and summer, BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

Combined with the classic flavors of a BLT sandwich (minus the bread), it's the perfect dish to ring in Spring!

BLT Pasta Salad with Romaine Lettuce Dressing

servings: 4 to 6 servings, with about 2 cups Romaine Lettuce Dressing

Romaine Lettuce Dressing:

  • 2 romaine hearts, halved
  • 5 tablespoons olive oil
  • ½ cup Greek yogurt
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

BLT Pasta Salad:

  • 1 pound short-cut pasta
  • 4 strips extra thick-cut bacon
  • 2 cups Romaine Lettuce Dressing
  • 2 cups lightly packed baby spinach or chopped romaine
  • 2 cups halved grape tomatoes
  • 1 cup finely chopped sundried tomatoes
  • 1 small red onion, very thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Romaine Lettuce Dressing:

  1. Heat a grill pan over high heat. Then brush the 4 lettuce halves on the cut side with 1 tablespoon of the oil. Grill the lettuce cut-side-down until it is slightly charred and wilted—about 2 to 3 minutes. Remove the lettuce from the grill pan, coarsely chop it and discard the stems.
  2. Combine the lettuce, remaining 4 tablespoons of oil, yogurt, lemon juice, mustard, salt, and pepper in a food processor or blender. If all of the lettuce does not fit at one time, puree a portion of it, adding more as you do, until it is all in the food processor. Once it has all been pureed, set it aside for later.

BLT Pasta Salad:

  1. Place a large pot of salted water over high heat. When the water boils, add the pasta and cook it according to the package directions. Then drain it, rinse it under cold water, and set it aside.
  2. While the pasta cooks, in a large skillet over medium heat, cook the bacon until it is crispy—about 7 minutes. Transfer the bacon to paper towels. Once it is cool enough to handle, coarsely chop it; this should give you about 1½ cups of bacon pieces. Set the bacon aside for later.
  3. Toss the pasta with the Romaine Lettuce Dressing, spinach or romaine, grape tomatoes, sundried tomatoes, onion, salt, and pepper. Top it with the bacon and serve!
: @NikkiDinki

: @NikkiDinkiCooking
 

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Broccoli Tater Tots

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Does anyone really want to eat their broccoli steamed?

Sitting there, waterlogged and sad on the side of the plate?

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I don’t know about you, but broccoli tater tots seem like a MUCH more exciting way to eat this green veggie!

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Sure, these tots take a minute or so longer than steaming up some florets, but I’ve streamlined the process for you.

And they're the perfect food to store in the freezer, so yes, you can have tots ANYTIME!

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To make them, just mix together finely chopped broccoli (stems and all!), throw in some eggs, seasonings, a touch of cheese and flour...

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Form them into whatever shapes you like and let them roll around in a flurry of panko and crushed tortilla chips...

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Then bake them up into crunchy perfection!

You'll never look at broccoli the same way!

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Broccoli Tater Tots

servings: 36 tater tots

Ingredients:

  • ¾ cup crushed yellow corn tortilla chips
  • ¾ cup plain panko bread crumbs
  • ½ teaspoon paprika
  • 1 large bunch broccoli (about 1½ pounds), entire stem + florets coarsely chopped + rinsed
  • ¾ cup grated parmesan cheese (about 3½ ounces)
  • ½ cup all-purpose flour
  • 3 large eggs
  • 2 teaspoons kosher salt
  • 1½ teaspoon garlic powder
  • Pinch of ground black pepper

Directions:

  1. Preheat the oven to 425°F. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a Ziploc bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
  2. Clean the bowl of the food processor, then place the broccoli inside and pulse until it is coarse and grain-like in texture (you should have about 4 cups of this broccoli “rice”).
  3. Transfer the broccoli to a large bowl with the parmesan, flour, eggs, salt, garlic powder, and pepper and mix together to combine.
  4. Using your hands, roll the broccoli mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tot in the corn chip breading mixture, reshaping afterwards if necessary.
  5. Place the formed broccoli tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tots lightly with nonstick olive oil spray and bake them until browned—about 20 minutes.

Notes:

  • Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let freeze completely; once frozen place them in a plastic food storage bag. To reheat, place in a 425°F oven on a baking sheet and cook for 10 minutes
: @NikkiDinki

: @NikkiDinkiCooking
 

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Creamy Roasted Butternut Squash Soup

When I knew I was bringing soups to The Wendy Williams Show, butternut squash soup was obviously at the top of the list.

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But knowing Wendy is vegan, I really had to rethink the classic recipe. 

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Without using chicken stock or cream—both of which can add so much flavor to soups!—I had to extract as much flavor as possible from my ingredients, while finding other ways to give the soup a creamy texture.

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I discovered roasting the squash was vital, as it really intensified the sweet taste of the squash.

And pairing the roasted squash with apple made it even better.

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A handful of cashews later, and my soup was even creamier and more velvety in texture than it would have been if I had added a cup of cream!

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In the end what I’ve really created is just a better soup—that also just happens to be vegan.

Creamy Roasted Butternut Squash Soup

servings: 6; makes about 16 cups of soup

Creamy Butternut Squash Soup:

  • 1 large butternut squash (3 pounds)
  • 4 tablespoons olive oil
  • 3 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 yellow onion, finely diced
  • 3 gloves garlic, minced
  • 8 cups vegetable stock
  • 3 red apples (about 1 pound), peeled + coarsely chopped, some reserved for a garnish
  • 1 cup raw cashews
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Topping:

  • 3 cups one-inch cubes sourdough bread (about 4 ounces)
  • 1 cup whole pecans (about 4 ounces)
  • 3 tablespoons extra virgin olive oil
  • 12 leaves fresh sage
  • 2 tablespoons loosely packed + finely chopped fresh parsley
  • ½ teaspoon kosher salt
  • 2 tablespoons pomegranate seeds

Creamy Butternut Squash Soup:

  1. Preheat the oven to 425°F. Peel the squash and cut it in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Cut the squash into ½-inch-thick slices and then into ½-inch chunks. Place them in a medium bowl and add 2 tablespoons of the oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat; then spread on a rimmed baking sheet and bake until tender—about 50 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion and cook until it is tender and browned in spots—about 6 minutes. Add the garlic and cook for one minute more.
  3. Add the stock, apple, cashews, and 1 teaspoon of the salt to the pot and cook for 50 minutes. When the squash has finished cooking, remove it from the oven, add it to the pot with the stock, and cook the soup for 10-20 minutes more until the cashews are very soft.
  4. Transfer the soup to a blender and add the remaining 1 teaspoon of salt, the ginger, nutmeg, and the remaining ¼ teaspoon pepper. Blend until combined and then transfer the soup to serving bowls. Top with breadcrumbs, diced apple, and enjoy!

Topping:

  1. Preheat the oven to 400°F. Place the bread cubes on a (parchment-lined? No, nothing) baking sheet and cook them in the oven until they are dried out and toasty—about 5 minutes. Then transfer them to the bowl of a food processor and pulse until small bread crumbs form. Add the pecans and continue pulsing until the bread crumbs are fine and the pecan pieces are about the size of a pea.
  2. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Once shimmering, add the sage leaves and fry them until they are crisp—about one minute. Then transfer them to a paper towel-lined plate to drain, reserving the oil in the skillet.
  3. Next, add the bread crumb mixture to the hot oil and toss until it is light brown and toasty—2-3 minutes. Remove the skillet from the heat and stir in the parsley and salt.
  4. Top the Creamy Butternut Squash Soup with the bread crumbs, fried sage, and pomegranate seeds.
: @NikkiDinki

: @NikkiDinkiCooking
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Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

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I LOVE this salad.

Yes, LOVE.

The char from the grill, the slightly bitter radicchio sweetened up by a dressing of honey and orange, and then the burst of fresh grapes to brighten up the smokiness.

Make this for your next dinner party, make it tonight, heck make it for breakfast—just make it!

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings: 4; makes about 1 cup dressing

Honey-Orange Dressing:

  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup orange juice
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • ½ teaspoon kosher salt
  • 1 teaspoon finely chopped chives

Romaine + Radicchio Salad:

  • 2 romaine lettuce hearts, cut lengthwise into 4 wedges
  • 1 radicchio, cut lengthwise into 8 wedges
  • 1 red onion, cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ cups halved red grapes

Honey-Orange Dressing:

  1. Add the yogurt, mayonnaise, orange juice, honey, vinegar, and salt to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

  1. Heat a gas or charcoal grill (or plan to use a grill pan). Use a pastry brush to brush the oil over all surfaces of the romaine, radicchio, and onion wedges; then sprinkle the salt evenly over them.
  2. If not using a grill, heat a grill pan over high heat. Working in batches if necessary, arrange the romaine, radicchio, and onions on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all sides—1 to 2 minutes per side for the romaine and radicchio, 2 to 4 minutes per side for the onions.
  3. To serve, divide the romaine, radicchio, and onions among 4 plates. Ladle one-quarter of the dressing (about ¼ cup) over each serving. Divide the grapes over the tops.

Make It Meaty:

  • When the veggies are done, leave the grill or grill pan on and cook up a small pork tenderloin. Cut, place next to the veggies and top everything with the dressing.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Cabbage Nachos with Tomatillo Salsa

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Now that football season’s over, I find myself missing it a little. My husband and I are used to watching football every Sunday…and sometimes Thursday, Saturday, and Monday, too.

I like football, but when I think about it, what I really miss is football food.

A football game is a good excuse to whip up snacks, open some beers—or maybe some sparkling rosé—and watch TV all day.

But I guess I don’t really need an excuse. ;)

I think it’s time to get back to Sunday tailgate snacks all day! And to start, how about some Cabbage Nachos?!

Mild, crunchy cabbage adds texture and acts as a delicious glue to hold a showstopping tomatillo salsa and crispy chip together.

Since I’ve solved the problem of missing my football snacks, it’s time to settle back onto the couch. The only question now is, what to watch?!

Cabbage Nachos with Tomatillo Salsa

makes: 1 large plate of nachos

Ingredients:

  • ¾ pound tomatillos (5 to 7), husks removed
  • 1 fresh jalapeno or serrano chile
  • Half a yellow onion, peeled and cut into 4 wedges
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • ½ cup loosely packed fresh cilantro leaves
  • 5 cups lightly packed shredded green cabbage (about half a head)
  • 30 large tortilla chips
  • 2 cups shredded pepper Jack cheese (8 ounces)
  • ¼ cup pickled sliced jalapeno chiles

Directions:

  1. Turn on the broiler, to high if you have that option. Place the tomatillos, fresh jalapeno, and onions on a rimmed baking sheet; drizzle with 1 tablespoon of the oil and then stir to coat the vegetables. Broil until the vegetables are tender and slightly charred—7 to 10 minutes. (You may have to remove the tomatillos and jalapenos and let the onions cook for an extra minute or so.) Leave the broiler on while you do the next steps.
  2. To make the salsa, transfer the charred vegetables to a food processor or blender; add 2 teaspoons of the salt and the cilantro. Process until almost smooth.
  3. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Stir in the cabbage and remaining 1 teaspoon salt; cook until the cabbage is tender but not mushy—about 5 minutes. Remove the skillet from the heat and stir in about half the salsa until combined. You want the cabbage to be coated, but not dripping wet, so then stir in as much of the rest of the salsa as you need to get to that point.
  4. Arrange the tortilla chips in a single layer on a large oven-safe serving dish. Spread the cabbage mixture over the chips and then sprinkle the cheese evenly over the top. Broil the nachos until the cheese is melted and bubbly. Scatter the pickled jalapenos over the top and serve right away.

Keep It Simple:

  • Tomatillos look like green tomatoes with papery skins around them, and taste like a tart apple. If you’re having trouble finding them at your store, you can use tomatoes instead—the taste will be different but similarly delicious.
  • To make this dish in less than 10 minutes, try these shortcuts: simply buy a jar of your favorite red or green salsa instead of making the tomatillo salsa. And save major time by purchasing shredded cabbage or coleslaw mix as well as shredded cheese at your market; no need to do it yourself!

Make It Meaty:

  • These nachos are currently meatless, but you can add your favorite nacho topping, including ground beef, over the whole plate—or just over half for a 50/50 appetizer.

Family Friendly:

  • Your family will never know there is a pound of cabbage sitting in these nachos. The sautéed cabbage has a really mild flavor and its job is to help the tomatillo salsa stay on the nachos to give you a flavorful hit with every bite.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Roasted Grape, Arugula + Goat Cheese Baked Potatoes

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To ensure that all of my recipes turn out perfectly for you and not like a #PinterestFail, a lovely woman, Carol, helps me double-, triple-, and quadruple-check everything so we can be sure my recipes are clear, precise, and easy to follow.

During one of our millions of conversations, she mentioned that her favorite light meal is a baked potato with olive oil, Romano cheese, and watercress…

Well once you make me hungry for something I must have it, so that night I whipped up my version: Soft and well-seasoned potato with peppery arugula and roasted grapes that are insanely good, especially when mixed with honey and goat cheese.

It’s one of the simplest meals you can make and guaranteed to be one of your absolute favorites.

Roasted Grape, Arugula + Goat Cheese Baked Potatoes

makes: 4 baked potatoes

Ingredients:

  • 4 Idaho potatoes, scrubbed + dried
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • 2 cups red grapes
  • ¼ teaspoon ground black pepper
  • 2 cups lightly packed, coarsely chopped arugula
  • 4 ounces soft garlic + herb goat cheese log, crumbled
  • ¼ cup honey

Directions:

  1. Preheat the oven to 400°F. Prick each potato with a fork 5 to 10 times. Rub 1 tablespoon of the oil over the potatoes and sprinkle them with ¼ teaspoon of the salt. Place them in the heated oven, directly on the rack, and bake until they are soft when squeezed—45 to 60 minutes.
  2. Meanwhile, toss the grapes with the remaining 1 tablespoon oil, ¼ teaspoon of the salt, and the pepper on a rimmed baking sheet or in a medium baking dish. When the potatoes have about 20 minutes baking time left, place the grapes in the oven; when the potatoes are done the grapes should be slightly shriveled and starting to burst open.
  3. Slice each potato lengthwise, cutting about three-quarters of the way down. Push the ends of each toward the middle to open up a crevice. Divide ½ teaspoon of the salt over the 4 crevices and then fluff each with a fork. Add one-quarter of the arugula to each potato and divide the remaining ½ teaspoon salt over all 4; fluff again to mix the potato flesh and the arugula (you want to try and salt the entire inside of the potato).
  4. To serve, place each potato on a plate. Divide the cheese and grapes among them, filling the crevices, and then drizzle 1 tablespoon honey over each. Eat right away!
: @NikkiDinki

: @NikkiDinkiCooking
 

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Eggplant Zucchini Meatballs

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My stash of freezer foods for my daughter, Ivy, is one of my greatest sources of pride.

Forget a big bank account—if I have a freezer full of Banana Carrot Oat Muffins, Acorn Squash Pancakes, Cauliflower Tater Tots, and Broccoli Tater Tots, I am truly a rich woman.

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My daughter eats like me—she’s definitely a "Meat On The Side" kiddo.

And she wears her bib proudly.

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She eats every veggie under the sun (even if she doesn’t always know it!), which is incredible!

But I do want to get a little meat into her diet.

And since I know meatballs freeze really well, I went to work perfecting one for the whole family.

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And even though the goal is to add meat here, let's be real—I knew right away I wanted to bring veggies to the party.

I also wanted to make a meatball that was a little on the moist side, so it would be perfect for new eaters who don't have all their teeth yet.  

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Pureed roasted eggplant and zucchini add moisture and a depth of flavor that don't just make these meatballs more nutritious—they elevate them to a ridiculously flavorful level.

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The not-so-secret secret?

You're using vegetable puree instead of milk or any other wet element you might normally add to your favorite meatballs.

Eggplant Zucchini Meatballs 6.jpg

And you end up with an awesome meatball.

Or maybe we should call it a vegemeatball.

Or a meateggieball.

Or maybe not 😉 .

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Eggplant Zucchini Meatballs

servings: 30 to 34 meatballs

Ingredients:

  • 1 small eggplant (about ¾ pound)
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 large zucchini (about ¾ pound)
  • 8 ounces ground beef
  • 1 cup Italian breadcrumbs
  • ½ cup grated parmesan (about 2 ounces)
  • 1 large egg
  • 1 teaspoon finely chopped fresh rosemary leaves
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Directions:

  1. Preheat the oven to 400°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with ½ teaspoon of the oil and then sprinkle ¼ teaspoon of the salt and ¼ teaspoon of the pepper over them. Bake the eggplants until they are very soft—about 15 minutes.
  2. While the eggplant is baking, cut the zucchinis in half lengthwise and drizzle them lightly with the remaining ½ teaspoon of oil and then sprinkle them with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  3. Remove the eggplant from the oven and add the zucchini cut-side-up to the same baking sheet. Continue to cook the eggplant and zucchini until the zucchini can be easily pierced with a fork and the eggplant is very soft—25 to 30 minutes more. Then remove the baking sheet from the oven, but leave the oven on.
  4. When the vegetables are cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Then place the entire zucchini (including the skin) into the food processor as well. Process until pureed; this should give you about 1¾ cups of puree.
  5. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, egg, rosemary, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand and space them evenly on a prepared baking sheet. Bake the meatballs until they are golden brown—about 30 minutes.

Notes:

  • If you wish, you can sauté the meatballs instead of baking them (if your meatballs are on the moist side, this may be a little harder to do). After forming the mixture into balls, heat 1 tablespoon of olive oil in a large pan over medium heat and cook the meatballs, turning occasionally, until they are golden brown on all sides—8 to 10 minutes.
  • To reheat the meatballs, bake them in an oven preheated to 400°F for 10 to 12 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
Eggplant Zucchini Meatballs 8.jpg
 

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

servings: 4; makes about 1 cup dressing

Citrus Honey Dressing with Fish Oil:

  • ¾ cup whole milk Greek yogurt
  • ¼ cup orange juice
  • 1 to 2 tablespoons lemon flavored fish oil
  • 1 tablespoon honey
  • 2 teaspoons white wine vinegar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons finely chopped fresh chives

Romaine + Radicchio Salad:

  • 2 romaine lettuce hearts, cut lengthwise into 8 wedges
  • 1 radicchio, cut lengthwise into 4 wedges
  • 1 red onion, cut lengthwise into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ cups halved red grapes

Citrus Honey Dressing with Fish Oil:

  1. Add the yogurt, orange juice, fish oil, honey, vinegar, salt, and pepper to a medium bowl. Whisk together until well blended; then whisk in the chives.

Romaine + Radicchio Salad:

  1. Preheat a gas or charcoal grill (or preheat a grill pan). Brush the oil over all surfaces of the romaine, radicchio, and onion wedges, then sprinkle evenly with the salt. Arrange the romaine, radicchio, and onion wedges on the hot grill or grill pan. Cook until all pieces are slightly wilted and charred on all cut sides (leave the uncut sides raw), 1 to 2 minutes per side for the romaine and radicchio; 2 to 4 minutes per side for the onions.
  2. To serve, divide the romaine, radicchio, and onion wedges among four plates. Ladle one-quarter of the dressing over each serving. Divide the grapes equally and scatter over the tops.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Cauliflower Tater Tots

Who doesn’t love a tater tot?

Crunchy on the outside, pillowy soft on the inside...

Simple and yet simply satisfying.

So if they're already so good, why would I mess with them and make a different version?

Because cauliflower tater tots are also delicious--that's why!

This recipe isn’t about making a healthy version of something you already love.

It’s about celebrating the tater tot with a new and equally yummy recipe.

And just so you understand how yummy, let me tell you that I have some of these stored in my freezer and the goal is to avoid consuming any more than 12 each day.

It's so hard to do!

Cauliflower Tater Tots

servings: 2 dozen tater tots

Ingredients:

  • 1 small head cauliflower (about 1½ pounds), stemmed, coarsely chopped + rinsed
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup grated parmesan cheese (about 2½ ounces)
  • 1½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • Pinch of ground black pepper
  • ¾ cup crushed yellow corn tortilla chips
  • ¾ cup plain panko bread crumbs
  • ½ teaspoon paprika

Directions:

  1. Preheat the oven to 425°F. Place the cauliflower into the bowl of a food processor and pulse until it is coarse and grain-like in texture (you should have about 2 cups of this cauliflower “rice”).
  2. Then transfer the cauliflower to a large bowl with the eggs and mix together to combine. Mix in the flour, parmesan, salt, garlic powder, and pepper.
  3. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a food storage bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
  4. Using your hands, roll the cauliflower mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tater tot in the corn chip breading mixture, reshaping afterwards if necessary.
  5. Place the formed tater tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tater tots lightly with nonstick spray and bake them until browned—about 20 minutes. Serve with ketchup if desired.

Notes:

  • Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let them freeze completely; once frozen place them in a plastic food storage bag. To re-heat, place in a 425°F oven on a baking sheet and cook for 10 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Holiday Brie + Honey Crostini with Pistachio + Pink Peppercorns

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I love easy appetizers!

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And even better than just being easy, I love appetizers that are easy and ridiculously tasty.

You know the type—they're made with just a couple of ingredients but still get oohs and aahs from your guests.

Holiday Brie Crostini 3.jpg

Well, look no further for your next appetizer that fits this bill!

This one's really just about assembly...

Holiday Brie Crostini 4.jpg

Bread, brie, honey.

Bake!

Peppercorns, pistachios, more honey...

Then serve to your adoring audience!

Holiday Brie Crostini 5.jpg

The pinch of sharpness from the pink peppercorns cut through the sweet honey and creamy brie—for a perfectly gooey bite.

A bite that also happens to look like a Christmas ornament decorated in red and green!

Holiday Brie Crostini 6.jpg

Holiday Brie + Honey Crostini with Pistachios + Pink Peppercorns

servings: 8 crostini

Ingredients:

  • 8 baguette slices
  • 4 ounces Brie cheese, cut into eight ½-ounce slices
  • ⅓ cup honey
  • 1 tablespoon roughly chopped pink peppercorns
  • 1 tablespoon roughly chopped pistachios

Directions:

  1. Turn on the broiler, to high if you have that option. Arrange the baguette slices on a rimmed baking sheet. Top each of the slices with 1 piece of the brie and 1 teaspoon of the honey.
  2. Broil until the cheese is melted and brown—2 to 5 minutes.
  3. Remove the crostini from the oven and top each with another teaspoon of the honey, and a heavy sprinkle of both the peppercorns and pistachios.
  4. Serve immediately with a knife and fork, or simply pick up and enjoy!
: @NikkiDinki

: @NikkiDinkiCooking
Holiday Brie Crostini 7.jpg
 

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Christmas Green + Red Cheese Balls

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I don’t think I’ve ever had a party—small or large, planned or last-minute—where I haven’t served cheese.

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If I’m standing around, drinking wine and chatting, I want to be snacking on some sort of cheesy goodness.

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And when it comes to Christmas, I find that my family is always in need of appetizers.

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I love the part of holiday gatherings where everyone is just relaxing and munching...

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So to bring some cheese to the holidays and keep things super festive at the same time, may I present you with Christmas Cheese Balls!

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The ingredients are few and the time involved is minimal, but in the end you'll be walking in with a show-stopping appetizer!

Christmas Cheese Balls 3.jpg

You can make just the cheese ball with the green inside and enjoy a pesto-inspired ball with a red outside of tart and crunchy pomegranates.

Christmas Cheese Balls 6.jpg

Or you can choose the ball with the red inside made with sundried tomatoes and green-coated in pistachios and herbs.

Christmas Cheese Balls 7.jpg

No matter what you do, you’ve got a cheese ball!

And with that, you’ve got a party!

Christmas Cheese Ball
(Red Outside + Green Inside)

servings: 1 cheese ball

Ingredients:

  • 4 ounces cream cheese, chilled
  • 4 ounces herbed goat cheese, chilled
  • ½ cup coarsely chopped spinach
  • ¼ cup coarsely chopped fresh basil leaves
  • ⅛ teaspoon garlic powder
  • 1 cup pomegranate seeds

Directions:

  1. Place the cream cheese, goat cheese, spinach, basil, and garlic powder in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly green.
  2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator to chill until it is firm—25 to 30 minutes.
  3. Remove the cheese ball from the plastic and transfer it to a small plate. Press the pomegranate seeds around the outside of the ball to fully cover it, then reshape it as needed to form a sphere. If you are having any trouble shaping it, let it chill for longer and try shaping/decorating again.
: @NikkiDinki

: @NikkiDinkiCooking

Christmas Cheese Ball
(Green Outside + Red Inside)

servings: 1 cheese ball

Ingredients:

  • 8 ounces cream cheese, chilled
  • ½ cup coarsely chopped sundried tomatoes
  • ¼ cup coarsely chopped fresh parsley
  • ¼ cup coarsely chopped shelled pistachios


Directions:

  1. Place the cream cheese and sundried tomatoes in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly red.
  2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator for 10 minutes.
  3. Remove the cheese ball from the plastic wrap and transfer it to a small plate. Press the parsley around the outside of the ball to fully cover it, then repeat with the pistachios. Reshape the cheese ball as needed to form a sphere.
  4. Serve alongside the red cheese ball and your favorite crackers!
: @NikkiDinki

: @NikkiDinkiCooking
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Baked Brie with Blackberry Apple Jam + Pecans

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Appetizers are an important part of the holiday season. 

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When you're sitting around drinking bubbles and singing Christmas carols or opening presents, it's just not the same without something warm and cheesy to nibble on.

Baked Brie with Blackberry Apple Jam 3.jpg

Brie is not the most loved cheese (there are people who find it slightly stinky)...

But when you bake it into an ooey-gooey mess, you'll be hard-pressed to find someone who can resist a taste (or two, or three—or eleven).

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And it only gets better when you top it with homemade blackberry and apple jam, candied pecans, and pomegranate seeds!

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Because although we can all agree that melty cheese is ridiculously good, when you combine it with slightly tart jam and crunchy pecans, you will NEED a second, third—and eleventh!—helping!

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And let’s be honest, it’s darn cute.

It’s a present in itself!

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Baked Brie with Blackberry Apple Jam

servings: 1 brie wheel with about 1¾ cups jam, serves 8 to 10

Blackberry Apple Jam:

  • 2 cups blackberries, halved
  • 2 medium green apples, peeled + chopped into ½-inch dice
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar

Baked Brie:

  • 1 brie cheese wheel (16 ounces), rind on
  • 1½ cups Blackberry Apple Jam
  • ½ cup whole blackberries
  • 1 medium green apple, sliced
  • ¼ cup coarsely chopped candied pecans
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon fresh thyme leaves

Blackberry Apple Jam:

  1. In medium saucepan over medium-high heat, combine the blackberries, apples, maple syrup, and vinegar. Bring this mixture to a boil, then a simmer, stirring occasionally, until all of the fruit is purple and has broken down; the liquid should be absorbed and the mixture thick and jam-like—10 to 15 minutes.

Baked Brie:

  1. Preheat the oven to 375°F. Cut the top rind off the brie wheel and discard it. Place the brie wheel in a small, round, oven-proof dish, then place the dish on a baking sheet and cook until the cheese is melty—10 to 12 minutes.
  2. Remove the baked brie from the oven and top it with the Blackberry Apple Jam, blackberries, apple slices, pecans, pomegranate seeds, and thyme leaves.

Notes:

  • As the brie is eaten, there will be less jam at the bottom. Feel free to add the remaining ¼ cup of jam (the amount remaining after putting the 1½ cups of jam on top of the baked brie) to the bottom bit of the brie to increase the jam-to-brie ratio.
: @NikkiDinki

: @NikkiDinkiCooking
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Sausage Stuffing Stuffed Brussels Sprouts

 

 

My family is big on Brussels sprouts for Thanksgiving (along with a laundry list of other must-haves, we like to eat).

 

 

 

 

So as the one normally in charge of anything veggie, I often find myself elbow deep in Brussels sprouts come November.

 

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Brussels Sprout Poppers

 

 

Super Bowl Sunday is just around the corner and this means you're about to be eating all the Super Bowl snacks your little heart could desire.

 

 

 

 

 

It's a day to sit around, watch TV, crack open a beer, and forget about those New Year's resolutions--while enjoying all the cheesy, fried, Buffalo-flavored things you can imagine.

 

 

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Sriracha Hot Chicken Soup

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Chicken noodle soup is great and all, but if the stock you're using isn’t first class, well, the whole thing can end up tasting...just okay.

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So for this recipe, I’m using veggies that will infuse the broth with a spicy, smoky flavor.

A flavor that will wake up your taste buds.

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Roasted red peppers, fire roasted tomatoes, and sriracha—all things you can find in any grocery store these days!

These ingredients elevate what was once a basic soup to anything but.

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But let’s be honest, I hooked you as soon as I said Sriracha Hot Chicken Soup. 😉

Sriracha Hot Chicken Soup

servings: 6

Ingredients:

  • 2 tablespoons olive oil
  • 2 to 3 celery ribs, chopped (about 1 cup)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 medium carrots, chopped (about 1 cup)
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • Two 12-ounce jars roasted red peppers (about 4 small peppers)
  • Two 32-ounce boxes chicken or vegetable stock (8 cups)
  • One 14-ounce can diced fire-roasted tomatoes with green chilis
  • 1 to 2 tablespoons sriracha
  • 12 ounces wide egg noodles
  • 2 cups cooked shredded chicken
  • Juice of 1 lime
  • 2 tablespoons chopped parsley leaves, more for garnish
  • 1 avocado, pit + skin removed, chopped

Directions:

  1. Heat the oil in a large pot over medium heat, then add the celery, onions, carrots, garlic and 1 teaspoon of the salt. Cook this mixture until it is soft and fragrant—about 7 minutes.
  2. While the veggies cook, drain the roasted red peppers, then prepare by pureeing them in a food processor or blender, or finely chopping by hand.
  3. To the pot with the veggies, add the stock, pureed roasted peppers, tomatoes, sriracha (use 1 to 2 tablespoons, depending on how spicy you like things), and remaining 1 teaspoon of salt. Bring this mixture to a simmer, then cook to allow the flavors to combine—about 5 minutes.
  4. Add the egg noodles and cook until they are a couple of minutes short of al dente—about 5 minutes. Add the cooked chicken, lime juice, and parsley, then cook until the chicken is warmed through—about 3 to 5 minutes. Taste the soup and add salt if needed.
  5. To serve, top with the additional parsley along with the avocado. Enjoy with grilled bread if desired.
: @NikkiDinki

: @NikkiDinkiCooking
Srirach Chicken Soup 4.jpg

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