Salsa Boxed Mac + Cheese

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This might be my favorite souped-up mac and cheese recipe.

And it’s also the simplest!

Win-win!

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All you need to do is add some chili powder and scallions!

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Then top it with some tangy salsa!

It’s so easy, but mac and cheese and salsa just really love each other.

And my belly can't help getting in on this Lovefest, too!

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Salsa Boxed Mac + Cheese

servings: 2

Ingredients:

  • One 6-ounce box macaroni + cheese with powdered cheese mix
  • ½ cup coarsely chopped scallions, more for a garnish
  • 3 tablespoons whole milk
  • 1½ tablespoons unsalted butter or margarine
  • ¾ teaspoon chili powder
  • ½ cup chunky salsa or pico de gallo

Directions:

  1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
  2. Return the pasta to the same pot over medium heat, adding the scallions, milk, butter, cheese powder packet, and chili powder, then stir all ingredients to combine.
  3. To serve, top with the salsa and reserved scallions.
: @NikkiDinki

: @NikkiDinkiCooking
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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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Sausage + Pepper Boxed Mac + Cheese

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I love this recipe because it makes boxed mac and cheese into a complete meal.

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A complete meal complete with the mouth-watering flavor combination of sausage, peppers, and cheese.

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You sauté up the peppers and sausage while the pasta cooks up, so there's minimal extra time involved in hacking this mac!

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Then it all gets mixed together into one cheesy, porky mess.

Vegetables, protein, cheese, and carbs—not bad for something that (mostly) came out of a box!

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Sausage + Pepper Boxed Mac + Cheese

servings: 4

Ingredients:

  • 4 cups beef stock
  • One 14-ounce box macaroni + cheese with liquid sauce packet
  • 1 teaspoon olive oil
  • 1 medium bell pepper, coarsely chopped
  • 1 link sweet Italian sausage (about 4 ounces), coarsely chopped
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Directions:

  1. Add the stock to a large pot over high heat for cooking the macaroni. When the water boils, add the macaroni and cook until al dente—8 to 9 minutes, stirring occasionally; drain when finished, but do not rinse, then return to the pot.
  2. While the pasta cooks, heat the oil in a medium skillet over medium-high heat. Add the pepper, sausage, paprika, and salt and cook until the sausage is browned all over and cooked through—about 5 minutes, stirring to break it up.
  3. Return the pot with the cooked pasta to a burner set at medium heat. Add the cooked peppers and sausage along with the cheese sauce packet, then stir to combine.
  4. To serve, divide evenly among 4 bowls.
: @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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Banana Carrot Spinach Oat Muffins

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Stop.

Do not look at this muffin and say, "EW! It's green!"

Instead, I want you to close your eyes and imagine that you're eating a mini banana bread muffin.

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Now open your eyes.

This is when you discover that this same weird green muffin tastes just like banana bread.

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But instead of using banana bread ingredients, I’m using a bag of spinach, some carrots, oats, bananas, and a touch of maple syrup to create a muffin that packs some serious nutritional punch.

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And it's as simple as throwing everything in your food processor, blending it up, and baking.

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I’m telling you, every time I eat one, I have to remind myself that they're good for me.

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And if you’re on board, maybe your kids will be too.

And if you have a little one like mine, they might not yet realize that most kids think a green muffin is a scary thing. 

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Banana Carrot Spinach Oat Muffins

servings: 36 mini muffins

Ingredients:

  • 10 ounces frozen spinach, thawed + squeezed dry (about 1 cup after squeezed)
  • 2½ cups rolled oats, more for a garnish
  • 3 medium ripe bananas, sliced
  • 2 cups grated carrots (about 6 ounces)
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Directions:

  1. Preheat the oven to 350°F. Add the spinach to a blender or food processor and pulse until it is finely chopped and almost pureed.
  2. Add the oats, bananas, carrots, maple syrup, eggs, baking powder, cinnamon, vanilla, and salt to the spinach, then pulse until all ingredients are well-combined and the mixture is almost pureed, but not quite smooth. You may have to stop and stir the mixture a bit to make sure it doesn’t contain any large chunks.
  3. Scoop the batter evenly into 36 cups of a mini muffin tin prepared with cooking spray, then top each muffin with a light sprinkle of the reserved oats.
  4. Bake the muffins until a knife inserted into the center of one of the muffins comes out clean and dry —24 to 28 minutes.
: @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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Cauliflower Egg Salad Sandwich

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So you think adding cauliflower to your egg salad is weird?

While it may sound newfangled, twenty years from now, this version will be a household staple everywhere—it’s that good.

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A little steamed cauliflower added to a traditional egg salad gives you the perfect texture you didn’t know was missing from the classic recipe.

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But the egg salad is still soft and creamy when you bite into it.

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Let's not forget to mention that this recipe includes the perfect combo of mayo, mustard, celery, and scallions—and, of course, those beautiful eggs!

It's hard for me to talk about this any more without actually eating the sandwich, like, RIGHT NOW!

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Veggies shouldn’t just make things healthier, they should make things better!

And this is a better sandwich.

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Cauliflower Egg Salad Sandwich

makes: 2 sandwiches, with about 2 cups of egg salad

Ingredients:

  • 4 large eggs
  • 1½ teaspoons kosher salt
  • ¼ head cauliflower, stems removed + broken into florets or coarsely chopped
  • ½ cup mayonnaise
  • ¼ cup finely chopped celery
  • 1 tablespoon finely chopped scallions
  • 2 teaspoons mustard
  • ½ teaspoon paprika
  • 4 slices white bread
  • 4 pieces romaine lettuce
  • 1 medium tomato, sliced

Directions:

  1. Begin by hardboiling the eggs; in a small saucepan, arrange them in a single layer and add cold water until it reaches an inch above them. Set the saucepan over high heat and bring the water to boiling. Then cover, remove from the heat, and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water and set this aside to cool; peel when ready to use.
  2. Add ½ inch of water and 1 teaspoon of the salt to a large saucepan and bring this to boiling over medium-high heat. Next, add the cauliflower, cover, and cook until the cauliflower is tender but not mushy—3 to 5 minutes. Drain and run the cauliflower under cold water, finely chop it, and then pat it dry (this should give you about 1½ cups of cooked, finely chopped cauliflower).
  3. Peel the eggs and finely chop them. Place the cauliflower, eggs, mayonnaise, celery, scallions, mustard, paprika, and remaining ½ teaspoon of salt into a large bowl. Gently toss this mixture until it is well combined.
  4. Place a slice of bread on each of 2 plates. Mound the salad on top, dividing equally. Then divide the lettuce and tomato between both sandwiches, and top each with a piece of bread. Cut each sandwich in half and enjoy!

Notes:

  • Sometimes you can find cauliflower florets in a container in your produce section. If you buy the cauliflower this way, you will need about 6 ounces or 7 to 8 medium/large florets.
: @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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Fully-Loaded Broccoli Crust Pizza

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Remember that time on The Wendy Williams Show when I showed everyone how to make a fabulous Fully-Loaded Broccoli Crust Pizza?!

Well, I still can't decide which is my favorite part—the super flavorful crust, the melty cheese (always in the running!), the crispy bacon, or the warm and savory potatoes!

I think you owe it to yourself to cook up this amazing pizza and help me be the judge!

Fully-Loaded Broccoli Crust Pizza

servings: 3; makes one 10- to 11-inch pizza

Ingredients:

  • 2 heads broccoli (about 2 pounds)
  • 3 cups shredded cheddar cheese (about 12 ounces)
  • 2 eggs
  • 1 teaspoon chili powder
  • ½ + ¼ teaspoon kosher salt
  • 2 slices bacon, coarsely chopped
  • 3 medium red potatoes cut into about twenty-five ⅛- to ¼-inch slices
  • ⅛ teaspoon black pepper
  • 4 tablespoons sour cream, for a garnish
  • 3 tablespoons chopped scallions, for a garnish
  • Hot sauce, for a garnish

Directions:

  1. Preheat the oven to 400°F. Remove most of the tough, thick stems of the broccoli. Working in batches, place the remaining broccoli in the bowl of a food processor and pulse it until it is finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. After grinding the broccoli, you should have about 5 cups.
  2. Place the broccoli on a microwave-safe plate and microwave on high heat for 6 minutes, stirring halfway through. Once it is cool enough to handle, put the broccoli in a kitchen cloth or a piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. When you are done, you should have about 2 cups of dry, packed broccoli.
  3. Line a baking sheet with parchment paper. In a large bowl, combine the broccoli with 1 cup of the cheese, the eggs, chili powder, and ½ teaspoon of the salt. Transfer this mixture to the baking sheet and shape it into a 10- to 11-inch diameter round, about ½-inch thick.
  4. Bake the crust until it is firm and brown around the edges—about 20 to 25 minutes. While the crust bakes, heat a large skillet over medium heat. Add the bacon and cook it until it is crisp—6 to 7 minutes, stirring occasionally. Transfer the bacon to a paper towel (leaving the bacon fat in the pan) and turn the heat up to medium high. Add the potatoes to the pan along with the remaining ¼ teaspoon salt and the pepper. Cook, stirring frequently, until brown all over and tender—about 7 to 10 minutes
  5. Remove the crust from the oven and top it with the remaining 2 cups of cheese. Return the pizza to the oven and bake it until the cheese is melted—about 5 minutes. Top the cheese with the potatoes and bacon and cook until the potatoes and bacon are warmed through —about 2 to 3 minutes
  6. Remove the pizza from the oven and top it with dollops of the sour cream, the scallions, and a dash of hot sauce. Cut and serve it immediately.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Banana Crêpes

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Some recipes are too good to be true…

And this is one of them.

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I’m about to tell you that you can take a banana and an egg and make some of the best crêpes (or pancakes!) ever!

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But seriously, it’s just a banana and an egg—THAT’S IT.

Okay, yes, there is some salt and vanilla, but those don’t technically count.

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You blend them, you pour the batter out, and voila!

You end up with light, moist crêpes that can be eaten any way you like.

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I like mine with Nutella and strawberries, because, well, that tastes amazing.

But in your kitchen, the crêpe-topping rules are up to you!

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So try them!

There is literally no chance you will be disappointed.

And in the highly improbable case that you are, send those leftovers my way!

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Banana Crêpes

servings: six 5-inch crêpes

Ingredients:

  • 3 large ripe bananas
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • ½ cup Nutella Hazelnut Spread, plus more for a garnish
  • 6 strawberries, thinly sliced
  • Powdered sugar, for a garnish

Directions:

  1. To the bowl of a blender, add the bananas, eggs, vanilla extract, and salt. Blend these ingredients until they are smooth, then set them aside.
  2. Heat 1 teaspoon of the butter in a large cast iron or nonstick skillet over medium-low heat. Then make the crêpes one at a time by adding about ⅓ cup of the banana batter to the skillet, cooking each until its bottom is a deep golden brown—about 3 to 4 minutes. Then flip the crêpe over and cook it until the other side is also a deep golden brown—1 to 2 minutes more. Repeat this process with the remaining batter, wiping out the skillet and adding 1 teaspoon of butter between each crêpe.
  3. To serve, spread about 1 tablespoon of the Nutella over each crêpe. Then place a line of sliced strawberries slightly off center in each crêpe and roll them up, starting from the side closest to the strawberries. Drizzle the finished crêpes with more Nutella, then sprinkle with powdered sugar.
: @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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Brussels Sprouts + Tomatillos Skillet Pizza

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I like my food to be amazing, and there are a couple of amazing things happening in this recipe…

First, we are making pizza in a skillet, which is a foolproof way to create a crisp crust with a chewy and moist inside.

Second, we are taking Brussels sprouts to a whole new level, separating the leaves and allowing them to get the perfect amount of “charredness” (totally a word).

And last we are adding tomatillos—after peeling away their papery outer skin, we are left with what looks like green tomatoes but tastes like “apple-ish, grape-ish amazingness” (yes, totally words).

I’m introducing Italy to Mexico and creating a tart, refreshing finish on an amazing pie…along with some really great words. ;)

Brussels Sprouts + Tomatillos Skillet Pizza

makes: One 12-inch pizza

Ingredients:

  • ¾ pound Brussels sprouts
  • 2 teaspoons olive oil
  • ¾ teaspoon kosher salt
  • 1 pound pizza dough, at room temperature
  • 1½ cups shredded Gruyère cheese (6 ounces)
  • 2 garlic cloves, minced
  • 2 medium-large tomatillos
  • 2 tablespoons chopped fresh cilantro leaves
  • Half a lime

Directions:

  1. Cut off the bottom stem of each Brussels sprout and then gently tear or cut the leaves away from the core; discard the very center. Place the leaves in a medium bowl (you should have about 3 cups loosely packed leaves). Stir in 1 teaspoon of the oil and ½ teaspoon of the salt.
  2. Preheat the oven to 500°F. Brush a 12-inch cast iron skillet with the remaining 1 teaspoon oil. Place the dough on a lightly floured work surface and stretch or roll it to a 10-inch-diameter round. Fit the dough into the skillet, pushing it out to the edges. Scatter the cheese evenly over the dough and then sprinkle with the garlic. Spread the Brussels sprouts over the top.
  3. Place the skillet over medium-high heat and cook until the underside of the dough is very lightly golden brown—about 5 minutes. Then transfer the skillet to the oven and cook until the leaves are charred and the dough is cooked through—for 10 to 12 minutes more.
  4. Meanwhile, remove and discard the husks from the tomatillos. Wash and dry the fruit and then coarsely chop it. Place the tomatillos in a small bowl; add the cilantro. Juice the lime into the bowl and add the remaining ¼ teaspoon salt; toss to combine. Scatter over the hot pizza and serve.

Keep It Simple:

  • I never quite mastered making my own pizza dough, so I prefer to leave it to the professionals. Just pop into your favorite pizzeria and ask them if you can buy some dough: They are happy to sell it to you and you are happy to have fantastic dough you didn’t have to make.
  • To make this pizza you can use 12 ounces of dough, 15 ounces, whatever you can get your hands on, just don’t use more than 1 pound as the pie will get too thick.
  • Though I’m a big fan of tomatillos they are not always easy to find, so to replace them try diced pears, apples, or tomatoes.
  • Gruyère can be replaced with a combination of mozzarella and Parmesan or just mozzarella.

Make It Meaty:

  • Crisp and chopped bacon or pancetta are great toppings that can be sprinkled on with the tomatillos. Or for something a little more substantial, 4 to 6 ounces of cooked, chopped chicken is a great addition.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Roasted Broccoli, Corn + Green Chile Stuffed Naan

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Naan bread is tasty…

OK, I assume you’re looking for me to describe it as more than “tasty.”

Naan is an Indian bread that, like a pita, has a large hollow in the center, created by the moisture in its dough turning to steam and forming an air pocket when it bakes.

But unlike pita, naan is chewy and delicate in flavor and texture, and once again…very tasty!

Besides stuffing it like I do here, you can use naan as the base for a flatbread or pizza or cut it up for dipping into any kind of hummus or cheese dip.

However you prepare it, it's sure to be (you guessed it)…

TASTY!

Roasted Broccoli, Corn + Green Chile Stuffed Naan

servings: 2; double the recipe as you wish

Ingredients:

  • 1 cup very finely chopped broccoli
  • ¾ teaspoon kosher salt
  • 1 teaspoon + 2 tablespoons olive oil
  • ⅓ cup corn kernels
  • 1½ cups shredded pepper Jack cheese
  • Half a 4-ounce can chopped green chiles
  • 1 naan
  • ½ teaspoon turmeric

Directions:

  1. Turn on the broiler, to high if you have that option. Toss the broccoli with ½ teaspoon of the salt and 1 teaspoon of the oil in a medium bowl until well coated. Then spread it on a rimmed baking sheet and place under the broiler until charred and tender—3 to 5 minutes.
  2. Return the broccoli to the medium bowl. Add the corn to the broccoli, along with the cheese, the remaining ¼ teaspoon salt, and the chiles. Stir to combine.
  3. Very gently open the naan by running a knife along one edge, between the layers. Naan usually has one layer that is thicker than the other, so try not to rip the thin layer. If some breaking occurs, that’s okay—the filling should stay in and the cheese will act as a glue, sealing up the bread as it cooks.
  4. Gently spoon the broccoli mixture into the naan. You want to push it to the edges but if you are having trouble getting the filling into a particular spot don’t worry, it will melt into those areas, it doesn’t need to be perfect.
  5. Briefly heat the remaining 2 tablespoons oil in a large skillet over medium heat. Stir in the turmeric, making sure it spreads evenly through the oil. Lay the naan in the skillet and cook until crisp and golden brown on the bottom—3 minutes. Gently turn it over and cook the other side until it is golden brown and the cheese inside has melted—for 3 minutes more. Cut the naan into sixths or quarters and serve immediately.

Keep It Simple:

  • Though most stores are carrying naan bread these days, there are lots of substitutes that you can use for this recipe if it’s hard to find: Pita works very nicely, you can use two tortillas and make it like a quesadilla, or use the filling in between two slices of regular loaf bread, creating an outrageous grilled cheese.
  • Turmeric has a warm, peppery flavor and adds a great bright yellow color to the dish, but it can successfully be replaced with paprika or garlic powder or simply left out.
  • Green chiles come in a small can and can usually be found next to the refried beans, taco sauce and tortillas in your grocery store.
  • Instead of buying frozen corn or corn in a can use the kernels from one ear of fresh corn. Simply place the husked ear in boiling water for 5 minutes or better yet, put it on your grill till slightly charred. Use a sharp knife to cut down the side of the ear to remove the kernels.

Make It Meaty:

  • Add 2 ounces of very finely chopped cooked chicken to the filling mixture. Or to add an extra protein kick without the meat, add ¼ cup very finely chopped edamame.

Family Friendly:

  • Nothing like hiding broccoli in cheese and between some bread to get your kids to gobble it up. But if the spice from the pepper Jack cheese is too much for them, replace it with mozzarella or cheddar.
: @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.

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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
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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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Banana Carrot Oat Muffins

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My daughter, Ivy, loves all carbs (I can’t imagine where she gets it from 😉).

She'll also gobble up anything that looks like a muffin.

And from a mom point-of-view, I know muffins are the perfect food to freeze and pull out as needed.

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So I challenged myself to make a super healthy muffin that would taste just as delicious as a regular not-as-healthy one.

My goal was to make this muffin so tasty that not only would Ivy eat it, but the big kids in the house (my husband and I) would gobble it up as well.

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The result is a muffin basically made of bananas, carrots, oats, and a touch of maple syrup. You puree all of these ingredients up and put the batter in the cups of a muffin tin.

These muffins couldn’t be easier to make and they actually taste like banana bread!

Whenever I’m eating one I have to remind myself how healthy they are because all I’m thinking is, I’m in muffin heaven.

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Now don’t get me wrong, they're a little denser than a regular muffin (they're all oats instead of flour, so that's why that happens).

And they're a touch more moist than you might be used to (this makes them perfect when re-heated though!).

But the fact that you can eat ten of these and still feel like Healthy Eating Champion of the World makes it all worth it!

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Banana Carrot Oat Muffins

servings: 12 muffins

Ingredients:

  • 2½ cups rolled oats, more for a garnish
  • 2 medium ripe bananas, sliced
  • 1½ cup shredded carrots (about 4½ ounces)
  • 1 cup plain Greek yogurt
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Directions:

  1. Preheat the oven to 425°F. Add the oats, bananas, carrots, yogurt, maple syrup, eggs, baking powder, vanilla, cinnamon, and salt to a blender; blend until the mixture is batter-like and nearly smooth.
  2. Pour the batter evenly into a 12-cup muffin tin prepared with cooking spray. Then top each of the filled cups with a sprinkle of the reserved oats.
  3. Bake the muffins until the tops are dry and a knife inserted into the center of one of the muffins comes out clean—15 to 18 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.

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

This one's really just about assembly...

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Bread, brie, honey.

Bake!

Peppercorns, pistachios, more honey...

Then serve to your adoring audience!

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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!

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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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