Cauliflower Alfredo Sauce with Pasta

When I create a recipe, I’m always thinking about what different versions of a dish I can suggest to different groups of people.

For instance, sometimes I think about how to make my vegetarian recipes “meaty.”

Or I might toss out some ideas about how to make a dish more family-friendly (something adults can enjoy that kids will also eat!).

I love when—with just a few tweaks—you can make a couple of versions of a meal at the same time, so everyone is satisfied.

And it’s always a bonus if we get our kids to eat their veggies!

This Cauliflower Alfredo Sauce is one of the most melt-in-your-mouth pasta sauces I’ve ever made.

And I honestly can’t tell the difference between this version and the full-on-million-calorie version.

Actually, I can tell the difference, oh-so-slightly. And I’m not lying when I say I like this one better.

It’s garlicky, cheesy, and creamy—as you would expect.

But the cauliflower adds a whole new element that deepens the flavor and literally makes you want to eat the sauce with a spoon (nooooo, I’ve never done that 😉).

And by dividing the sauce in two and adding parsley and pepper to one half and peas to the other, you’ve got a dish that makes both parents and kids happy.

Grownup version: linguine, parsley + freshly ground black pepper.

Cauliflower Alfredo Sauce with Pasta

servings: 4

Ingredients:

• 1 large head cauliflower, broken or cut into bite-size florets (about 5 to 6 cups)
• 3 cups chicken stock
• 3 garlic cloves, smashed
• 4 ounces cream cheese
• 2 ounces parmesan cheese (about ½ cup)
• ½ cup heavy cream
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 pound pasta shells
• 1 cup frozen peas, thawed

Directions:

1. Place a large pot of salted water over high heat for cooking the pasta shells. To a second large pot, add the cauliflower, chicken stock, and garlic. Bring this mixture to a simmer, then lower the heat to medium and cook until the cauliflower is very soft—10 to 12 minutes.
2. Transfer the mixture to a blender and add the cream cheese, parmesan cheese, heavy cream, salt, and pepper, and puree until very smooth.
3. When the water boils, add the pasta shells and cook according to the package directions; drain when done.
4. To serve, fold the cauliflower sauce and the peas into the pasta.

Notes:

• The kid’s version is delicious! But if you want to make it a little more adult, replace the pasta shells with linguine. And instead of folding peas in with the cauliflower sauce, fold in about 2 tablespoons of the parsley. Divide among four bowls and top with parsley and freshly ground black pepper. Voilà!

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Cauliflower Wings

In my book, Meat On The Side, I have a Cauliflower Wing recipe...

I roast cauliflower and toss it with my famous (and famously simple!) Buffalo sauce.

Then I douse it with blue cheese and shaved celery, for a “salad” worthy of an Oscar (Or whatever type of award is appropriate for a salad. Probably not an Oscar, huh?).

It’s an easy and light way to get your Buffalo fix.

However, I've been playing with the whole cauliflower + Buffalo sauce thing for awhile now, and I've recently come up with a new version.

This one has just a few more calories and takes just a little more time, but in the end you are left with something that will really, truly satisfy your craving for wings.

The batter is simple—a combination of flour and milk...

You whisk it up, add some cauliflower, and suddenly start to see the magical way a piece of cauliflower can become a wing.

Once baked, you simply toss these "wings" with Buffalo sauce and, most importantly, prepare yourself to eat them all!

It’s a plate of wings that are baked—not fried! And it's cauliflower—not chicken!

Really, what more could you ask for?!

No need to send a thank you gift, just remember you owe me. ;)

Buffalo Cauliflower Wings

servings: Makes 40-50 cauliflower “wings”

Ingredients:

• 1½ cups all-purpose flour
• 1¼ cups whole milk
• ¾ cup + 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 4 teaspoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 medium head cauliflower, broken or cut into bite-size florets
• 8 tablespoons unsalted butter (1 stick)
• 2 tablespoon distilled white vinegar
• 2 tablespoon light brown sugar

Directions:

1. Preheat the oven to 475°F. Line two rimmed baking sheets with foil. Spray the foil generously with nonstick cooking spray.
2. In a large bowl, whisk together the flour, milk, 2 tablespoons of the hot sauce, 3 teaspoons of the Worcestershire sauce, the salt, garlic powder, and black pepper.
3. Toss the cauliflower in the batter, then spread it on the baking sheets. Bake the cauliflower until it is slightly browned in spots—about 20 minutes.
4. While the cauliflower bakes, in a small pot, whisk together the remaining ¾ cup hot sauce, the butter, vinegar, brown sugar, and remaining 1 teaspoon Worcestershire sauce.
5. Once the cauliflower is browned, remove it from the oven and toss it well in the Buffalo sauce. Turn on the broiler, to high if you have that option. Then return the cauliflower to the baking sheets and cook it under the broiler until it is crispy and browned in spots—2-3 minutes more. Remove the cauliflower from the oven and toss or brush it with the remaining sauce. Enjoy by serving with blue cheese.

Notes:

• Freezing Instructions: To enjoy later, freeze the completed Buffalo Cauliflower Wings in a single layer (not touching) on a baking sheet lined with foil. Once they are frozen, remove the wings from the baking sheet, place them in a food storage bag, and put them back in the freezer until you are ready to eat them. To reheat, begin by preheating the oven to 375°F and lightly spraying a baking sheet with cooking spray. Cook the wings until they are warmed through, 10-15 minutes, depending on their size.

: @NikkiDinki

: @NikkiDinkiCooking

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Cilantro Pesto Rice with Feta, Peppers, + Eggs

Cooking these days is all about finding time savers.

I'm always asking myself, What ingredients can I have on hand to make a flavorful meal quickly?

In answer to my own question, I've discovered that one food that seems to have taken up a permanent residence in my fridge—and for good reason!—is Cilantro Pesto.

Made with handfuls of cilantro, almonds, garlic, and Parmesan, this pesto can be used as a sauce or spread that instantly makes a meal special!

I’ve slathered it on pizza, spooned it over chicken, and drizzled it over shrimp.

And now, I've discovered yet another dish that becomes amazing with the simple addition of Cilantro Pesto!

This time, I toss it with rice, peppers, and a little tangy feta, then top the whole thing with a perfectly runny egg.

Just by having a little Cilantro Pesto in the fridge or freezer and some Veetee Rice on hand, I can make an incredible dinner in 5 minutes!

No, seriously, just 5 minutes!

And of course I could cook my own rice, but this stuff is just as good!

Plus sometimes those precious 20 minutes post-Baby's-bedtime need to be spent watching the Bachelor instead of making rice.

Cilantro Pesto Rice with Feta, Peppers + Eggs

servings: 4 cups of rice + 1¼ cups of Cilantro Pesto; serves 2

Cilantro Pesto:

• 2 cups loosely packed cilantro leaves
• ½ cup parmesan cheese
• ¼ cup roasted almonds
• 1 jalapeno, seeds + ribs removed
• Juice of 1 lime
• 1 teaspoon kosher salt
• 1 large garlic clove
• ½ cup olive oil

Rice with Feta, Peppers, + Egg:

• One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
• 2 large eggs
• ¼ teaspoon + a pinch kosher salt
• Pinch of ground black pepper
• 2 roasted red peppers (an 8 ounces jar)
• ⅔ cup crumbled feta (about 3 ounces)
• ⅓ cup Cilantro Pesto
• Cilantro leaves for a garnish (optional)

Cilantro Pesto:

1. Add the cilantro, parmesan, almonds, jalapeno, lime juice, salt, and garlic to the bowl of a food processor; process until finely chopped. Stream in the olive oil while the food processor is on, and allow everything to mix until all ingredients are well combined.

Rice with Feta, Peppers, + Egg:

1. Microwave the rice for 2 minutes as per the package instructions.
2. While the rice cooks, prepare the eggs sunny-side up. Place a small nonstick pan over medium-low heat, spray it with cooking spray, and crack the eggs into it. Sprinkle each with a pinch of salt and pepper cook until the whites are set and the yolk is still runny, about 5 minutes, covering them for the last 1-2 minutes to ensure all of the whites are cooked through.
3. When the rice has finished cooking, add it to a large bowl with the peppers, feta, Cilantro Pesto, and the remaining ¼ teaspoon of salt, and mix to combine all ingredients.
4. Serve by splitting the rice between two plates. Top each serving with an egg and sprinkle with some of the reserved chopped cilantro if desired.

Notes:

• Use leftover pesto as a spread on sandwiches, drizzled over pork, steak or shrimp or tossed with pasta or sautéed veggies.

: @NikkiDinki

: @NikkiDinkiCooking

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Salsa Boxed Mac + Cheese

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

And it’s also the simplest!

Win-win!

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

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!

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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Sausage + Pepper Boxed Mac + Cheese

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

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

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

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!

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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Ultimate Veggie Burgers

ULTIMATE VEGGIE BURGERS!!!

It's been my goal for awhile now to make a bang-up version of a veggie burger.

But every time I really thought about it, I was super intimidated.

I mean, all of those weird ingredients, lots of chopping, and then the fear that after the first bite, the whole thing might just fall apart.

So instead of tackling this daunting task head-on, I've avoided it like the plague.

I just told myself that someday I'd make a better—no, a perfect—veggie burger.

More perfect than any other one out there.

And so when the time came for me to face my fear, I came up with something that makes me wonder what I was so afraid of in the first place.

My Ultimate Veggie Burgers have no weird ingredients, are super dense (for that BIG bite experience!), and look better than some of the best beef patties you've ever laid eyes on!

Like all amazing things we can't have right away, the reward is SO worth the wait!

Ultimate Veggie Burgers

servings: 4 large or 6 small patties

Ingredients:

• One 15-ounce can brown lentils, rinsed + drained (1½ cup cooked lentils)
• 8 ounces baby bella mushrooms, sliced (about 3 cups)
• 1½ cups cooked brown rice
• ½ cup walnuts halves + pieces
• ¼ cup all-purpose flour
• 2 tablespoons barbeque sauce
• 1 large egg
• 1¼ teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon finely chopped fresh rosemary leaves
• ¼ teaspoon smoked paprika
• 1 tablespoon olive oil

Directions:

1. Preheat the oven to 400°F. Spread the lentils and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the lentils are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.
2. Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the lentils are very dry—15 minutes.
3. While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the lentils, mushrooms, and rice have finished roasting, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, barbeque sauce, egg, salt, garlic powder, rosemary, and paprika and pulse just until all ingredients are combined.
4. Next, form the mixture by hand into either 4 large patties or 6 small ones. Then heat the oil in a large skillet over medium-high heat. Add the patties and cook them until they are well-browned and crisp—about 3 to 4 minutes per side.

Notes:

• ¾ cup dried lentils should yield the 1½ cups cooked lentils you need in this recipe. Also, ½ cup uncooked brown rice should yield the 1½ cups cooked rice needed.
• If you prefer to bake the patties rather than sautéing them, place them on a lightly-sprayed unlined tray and bake them at 400°F until they are golden brown and crispy on the outside, flipping halfway through—about 20 minutes.
• You can omit the flour for a gluten-free patty. The patties will be slightly less stable, but still very good.
• To prepare from frozen, bake patties at 400°F for 13 to15 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Chive Risotto

My goal is a simple one—to always make veggies YUMMY!

I like to show people just how delicious and versatile veggies can be.

Sure you can roast them and add some seasonings, which will always make them tastier than if they were steamed.

But let’s take it a step further...

Let’s add cauliflower to a creamy risotto...

This gives the dish great texture, and makes you feel like a rock star after your second helping—because you’ve had a days worth of veggies!

Veggies don't just add nutrition to any dish; they also make the dish taste better!

And I don’t know about you, but this is the way I like to eat my veggies.

Cauliflower Chive Risotto

servings: 4; makes about 4 cups

Ingredients:

• ½ small head cauliflower (about 8 ounces), or 2 cups prepared cauliflower rice
• 32-ounce box vegetable stock (4 cups)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup white wine
• 1¼ cups grated parmesan cheese (4 ounces)
• ¼ cup finely chopped fresh chives, more for a garnish
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1½ teaspoons kosher salt

Directions:

1. Roughly chop the cauliflower, then add it to the bowl of a food processor and pulse until it has a coarse, rice-like texture (this should give you about 2 cups), then set it aside.
2. Next add the vegetable stock to a small saucepan over low heat. While the vegetable stock warms, heat the olive oil in a large skillet over medium-high heat, then add the onion and garlic and cook until the vegetables are soft and translucent—3 to 5 minutes. Add the Arborio rice and continue cooking until it is just toasted—3 to 5 minutes. Then add the wine and stir continuously until it is fully absorbed.
3. Gradually add the warmed stock to the vegetable and rice mixture, ½ to ¾ cup at a time, stirring very often and waiting until it is fully absorbed before adding more. The more you stir, the creamier your risotto will become. Continue until the rice is just tender and still al dente—20 to 25 minutes.
4. Add the cauliflower along with ½ to ¾ cup more stock and cook, stirring, until the stock is fully absorbed—about 5 minutes. Then add another ½ cup of stock and repeat. Taste the cauliflower; if it is still a bit raw, add a little more stock and cook for a couple minutes more (note, you may not end up using all of the stock).
5. Add the parmesan, chives, black pepper, and red pepper flakes if desired. Continue to cook, stirring, until the cheese is melted and the ingredients are well-combined. Add the salt in small amounts to taste (depending on the saltiness of your cheese and stock, you may need more or less than the 1½ teaspoons). Garnish with the additional chives and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Fully-Loaded Broccoli Crust Pizza

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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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.

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

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.

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.

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!

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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Lasagna Soup

Lasagna Soup

servings: 6

Ingredients:

• 1 tablespoon olive oil
• ½ pound ground sirloin
• ½ pound hot Italian Sausage, casings removed
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper, more for a garnish
• 1 medium yellow onion, chopped
• 5 garlic cloves, sliced
• 2 bay leaves
• 1 teaspoon Italian seasoning
• Two 32-ounce boxes chicken stock (8 cups), plus extra stock or water to thin as needed
• One 28-ounce can crushed fire roasted tomatoes
• 1 cup marinara sauce
• 1 pound lasagna noodles, broken by hand into 1-inch pieces
• ¼ cup coarsely chopped lightly packed basil, plus more for a garnish
• Shredded mozzarella cheese, for a garnish
• Ricotta cheese, for a garnish

Directions:

1. Heat the oil in a large pot over high heat, then add the sirloin, sausage, 1 teaspoon of the salt, and the pepper. Cook, breaking up the meat with a spoon, until it is very brown and mostly cooked through; try not to stir too much to allow the meat to really brown—5 to 7 minutes.
2. Turn the heat to medium and add the onion, garlic, bay leaves, and Italian seasoning. Cook until the onions are mostly tender and translucent—about 5 minutes. Add the stock, crushed tomatoes, marinara sauce, and the remaining 1 teaspoon of salt. Bring the mixture to a simmer and cook until it reduces slightly and the flavor intensifies—about 25 minutes.
3. Add the noodles and cook until al dente—about 8 minutes, then stir in the basil. Taste, and add more salt if needed; this will depend on how salty your stock is. Also, add more stock or water if your soup is too thick (if your soup sits, it may thicken and you may need to add more stock or water later on).
4. To serve, divide into bowls and top with the mozzarella cheese, a dollop of the ricotta, a sprinkle of black pepper, and extra basil.

Notes:

• You could cook your noodles separately and then add them individually to each bowl. This way, if you have leftovers, your noodles won’t get “water logged.” In this case, you should use 2 cups less stock.

: @NikkiDinki

: @NikkiDinkiCooking

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Beer Cheese Soup

Beer Cheese Soup

servings: 4; makes 8 cups of soup

Ingredients:

• Four 6-inch-round loaves sourdough bread
• 1 small butternut squash (about 1 pound)
• 1 medium head cauliflower (about 2 pounds)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, sliced
• 2½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• One 12-ounce beer, pilsner or your choice
• 4 cups chicken stock
• 2 cups shredded extra-sharp cheddar cheese (8 ounces)
• 8 ounces American cheese
• ½ cup grated parmesan
• ½ cup heavy cream

Directions:

1. Preheat the oven to 350°F. Prepare the bread bowls by slicing the top inch or top third of each sourdough loaf. With a paring knife, cut a circle about an inch from the edge all the way around the loaf, being careful to leave about an inch of bread on the bottom as well. Gently remove the bread from inside the loaf, reserving it for another use.
2. Brush the insides of the bowls with melted butter or olive oil, or spray them with olive oil spray, then place them on a baking sheet. Bake until the bread bowls are warmed and begin to brown—12 to 20 minutes.
3. In the meantime, peel the squash. Cut it in half and then use a soupspoon to scoop out the seeds. Chop the flesh into 1-inch cubes; you should have about 3 cups of squash cubes. Remove the base of the stem and leaves from the head of cauliflower and roughly chop into florets; you should have about 4 cups of florets. Set the veggies aside.
4. Heat the oil in a large pot over medium heat. Add the onion, garlic, ½ teaspoon of the salt and the pepper and sauté until the veggies are tender—5 to 7 minutes. Add the beer and cook for 3 minutes, scraping the bottom of the pan if necessary.
5. Add the squash, cauliflower, stock and 1 teaspoon of the salt to the pot. Cover the pot and let the mixture cook until all the vegetables are very tender, stirring occasionally—about 30 minutes.
6. Transfer the soup to a blender, working in batches if necessary, and blend until it is very smooth. Place the soup back in the pot over low heat, then stir in the cheddar, American, and parmesan cheeses. Continue stirring until all of the cheeses are melted, then stir in the cream. Taste the soup and add up to another teaspoon of salt if needed (this is dependent on how salty your stock and cheese are).

: @NikkiDinki

: @NikkiDinkiCooking

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Hamburger Helper with Squash + Lentils

There is nothing wrong with classic comfort food, and Hamburger Helper was something that I grew up with and still has a special place in my heart.

I'm not trying to make the original super healthy or low-cal, I'm just making it from scratch and making smart choices so that it's as nutritious as possible while still tasting exactly how you remember.

Taste is always first in my book, the bonus is a little extra nutrition.

Nobody even needs to know that there is squash in the sauce and that you used half the meat because you added in lentils.

You'll be gobbling up this melty, meaty pasta dish only to remember at the end that you had a balanced meal.

Sounds kind of awesome right?!

Homemade Hamburger Helper with Squash + Lentils

servings: 6

Ingredients:

• 1½ pounds butternut squash, peeled and cubed (about 6-8 cups)
• 1 cup cooked lentils (⅓ cup dried)
• ⅔ pound ground beef
• 2½ teaspoons kosher salt
• 2 tablespoons olive oil
• 4-6 cups beef broth
• 1 pound elbow pasta
• ½ cup cream
• 2½ teaspoons garlic powder
• 1½ teaspoons smoked paprika
• ½ teaspoon ancho chili powder (or regular chili powder)
• 4 cups shredded cheddar cheese (16 ounces)
• 4 tablespoons chopped chives, plus more for a garnish
• Pinch of ground black pepper

Directions:

1. Bring a large pot of water to a boil. Add the squash and cook it until it is easily pierced with a fork—about 10 minutes. Then puree the squash in a food processor (this should give you about 2 cups of puree) and set it aside.
2. While the squash cooks, heat a large skillet over medium-high heat. Mash the cooked lentils with a fork and combine them with the ground beef. Using your hands, mush the lentils, beef, and 1 teaspoon of the salt together. Add the oil to the skillet and then the beef and lentil mixture. Cook the mixture, breaking it up with a spoon as it cooks, until the meat is brown—about 7 minutes.
3. Add 4 cups of the beef broth, the pasta noodles, squash puree, cream, garlic powder, paprika, and chili powder to the meat. Stir this mixture to combine, and cook it until the noodles are al dente, 10-15 minutes. Add more broth as needed until the noodles are cooked through.
4. Add the cheese, chives, remaining salt, and a pinch of pepper. Stir to combine, again adding more broth if the mixture is too thick. Serve hot topped with extra chives.

Notes:

• You can substitute ancho chili powder with regular chili powder. The smoked paprika can also be subbed out for regular paprika—or you can use more chili powder in its place. A packet of taco seasoning can be used here as well, but you may need more liquid as some seasoning packets will thicken up the mixture. Also if your looking to make this dish a bit leaner add 2 cups of cheese instead of 4, you will still find it cheesy and flavorful.
• When reheating this dish as a leftover, add an extra splash of water or stock. This will help bring it back to the right consistency.

: @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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Turkey Chorizo Hash with Brussels Sprout Slaw

I love creating Thanksgiving dishes that use holiday staples in brand new ways. And veggie sides have always kind of been my specialty…

But this time around, I wanted to try something with the most classic ingredient that comes to mind when you say the word “Thanksgiving”—the turkey.

Combining turkey with sausage, and adding sweet potatoes and cranberries makes one mouth-watering dish that gives you all the fixings of your Thanksgiving table in every bite!

Happy Thanksgiving! ♥

Turkey Chorizo Hash with Brussels Sprout Slaw

servings: 2 to 4; makes 2 entrée portions or 4 side dish portions

Brussels Sprouts Slaw (optional):

• 8 Brussels sprouts (about 4 ounces), shredded (about 2 cups packed)
• Juice of 1 lime
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Turkey Chorizo Hash:

• 2 tablespoons olive oil
• 12 ounces turkey breast, chopped into ½-inch pieces (about 1½ cups)
• 3 ounces chorizo sausage, chopped into ½-inch pieces
• 2 teaspoons kosher salt
• 1 large sweet potato (about 14 ounces), chopped into ½-inch pieces (about 2½ cups)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• ½ teaspoon ground black pepper
• ½ teaspoon minced fresh rosemary leaves
• ½ cup cranberries
• Brussels Sprout Slaw (optional)

Brussels Sprouts Slaw (optional):

1. Cut the Brussels sprouts in half lengthwise and then crosswise to create ribbons; discard the ends.
2. Mix the shredded sprouts with the lime juice, salt, and pepper, then allow the mixture to sit as long as possible—for a minimum of 10 minutes.

Turkey Chorizo Hash:

1. Heat the oil in a large skillet over medium-high heat. Add the turkey, chorizo, and 1 teaspoon of the salt, cooking until the meats are brown and cooked through—5 to 7 minutes.
2. Remove the turkey and chorizo from the pan, but do not drain the pan; set aside the meats. To the same pan, add the sweet potato, onion, garlic, remaining 1 teaspoon salt, pepper, and rosemary. Cook the veggies over medium heat until the sweet potatoes and the onion are tender and browned in spots—7 to 10 minutes.
3. Add the turkey and chorizo back to the pan, then add the cranberries to the pan as well. Toss all ingredients to combine.
4. Serve the hash with the Brussels Sprout Slaw, if desired. Enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Acorn Squash Pancakes

I’m not sure I've ever meet a kid who doesn’t like pancakes.

What’s not to love?!

Soft on the inside, slightly crisp on the outside—and covered in maple syrup, of course.

Pancakes are pretty much a perfect food.

But when the mom in me decided I wanted to make pancakes more nutritious, the chef in me knew I could use veggies.

Not only would these pancakes pack more of a nutritional punch, but I was sure the veggies would actually make them sweeter and more perfectly moist.

As I thought about all of the possible veggies that could to the trick, it didn’t take long to realize that acorn squash was the perfect person for the job.

Acorn squash's inherent sweetness and velvety texture make these pancakes something you will want to eat everyday—and because of their nutrition factor, something you actually should eat everyday.

Now I’ll always tell it to you straight, so know that as-written these pancakes are very moist.

My daughter doesn’t mind at all, but if you have kids that are already into classic pancakes, you may want to use less of the acorn squash puree (look for details in the “notes” section of the recipe).

If you do use a little less puree for a more traditional version, you'll find yourself with the perfect pancake—slightly sweet, warm, and soft yet crisp with a buttery warm yellow color.

And if you go for the more moist "toddler" version, you can truly count your pancake breakfast as a perfectly balanced meal.

Either way, I'd say we're all winners.

Acorn Squash Pancakes

servings: 10 to 12 four- to five-inch pancakes

Ingredients:

• 1 large acorn squash (about 2 pounds)
• 1 teaspoon olive oil
• 2 cups all-purpose flour
• ½ cup whole milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter

Directions:

1. Preheat the oven to 450°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle the oil evenly over each piece and then bake the squash until the flesh is tender and can be easily pierced with the tines of a fork—30 to 40 minutes. Set aside until it is cool enough to handle.
2. Scoop the flesh of the squash into a blender and puree it until it is smooth; this will give you about 2 cups of puree. Then add the flour, milk, eggs, baking powder, vanilla, and salt, and blend this mixture until just smooth.
3. Add the butter to a large skillet over medium heat. Once the pan is hot and the butter is melted, pour about ½ cup of the batter into the pan; this will make one pancake, about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface and the bottom is nicely browned. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
4. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

• You can decrease the amount of squash you use in the recipe, using a small squash—about 1 pounds (this will give you about 1 cup of squash puree after blending it). If you do so, also increase the amount of milk to 1 cup and the decrease the baking powder to 1½ teaspoons.

: @NikkiDinki

: @NikkiDinkiCooking

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Boxed Mac + Cheese Pancakes

When I was first starting out in the world of food, I was on a radio show here in NYC.

One of the first segments I did was on a hole-in-the-wall diner known for all sorts of crazy-delicious concoctions—one of the concoctions being mac and cheese pancakes.

They made theirs a bit differently than I make mine.

But with both versions, you get the tangy cheese and salty bacon swimming through the pancake, which is obviously a very good thing.

I’m basically taking a box of mac and cheese and adding it to a pancake batter.

Not exactly my healthiest meal ever, but I couldn’t resist recreating those diner mac and cheese pancakes.

Thank you for coming on this Hack Your Mac journey with me this week!

My purpose in reinventing boxed mac and cheese was to show you that you don’t always have to make everything from scratch for it to be delicious.

In real life we take shortcuts, and in real life sometimes we just need to have mac and cheese pancakes for dinner.

I mean, we just need to. 😉

Boxed Mac + Cheese Pancakes

makes: Twelve 3- to 4-inch pancakes

Ingredients:

• One 14-ounce box of macaroni and cheese (with liquid cheese packet)
• 4 bacon strips (about 2 to 3 ounces or ¼ cup), some reserved for a garnish
• 1 cup all-purpose flour
• 1 cup whole milk
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup coarsely chopped scallions, more for a garnish
• 1 cup shredded cheddar cheese (4 ounces), more for a garnish
• 1 tablespoon butter or olive oil

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. Stir in the cheese packet, then set aside.
2. While the macaroni cooks, heat a large skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Transfer the bacon to a paper towel to drain, then crumble it into small pieces.
3. In a large bowl, whisk together the flour, milk, baking powder, and salt until they are fully combined. Then fold in the cooked macaroni along with the scallions, cheddar, and crumbled bacon.
4. Heat a large skillet over medium heat, then add the butter and allow it to melt. Scoop about ⅓ cup of the macaroni and cheese mixture into the skillet and cook until both sides of the “pancake” are dark golden brown—3 to 5 minutes per side.
5. To serve, garnish with scallions, cheddar cheese, and crumbled bacon.

: @NikkiDinki

: @NikkiDinkiCooking

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Eggplant Parm Meatballs

I love it when I get to be on The Wendy Williams Show!

Today I showed everyone how to make one of my favorites—Eggplant Parm Meatballs!

They're an amazing add to your favorite pasta dish, but also pretty delicious all on their own!

Eggplant Parm Meatballs

servings: Thirty 1½-inch meatballs

Ingredients:

• 1 medium eggplant (about 1 pound)
• 3 teaspoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 16 ounces ground beef
• 1 cup Italian breadcrumbs*
• ½ cup grated parmesan (about 2 ounces)
• ½ cup marinara sauce + more for serving
• 1 large egg
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Mozzarella cheese, grated

Directions:

1. Preheat the oven to 425°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them. Bake the eggplants until they are very soft—about 30 minutes.
2. When the eggplant is cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Process until everything is completely pureed; this should give you about ¾ cups of eggplant puree. Note: If your marinara sauce is very chunky, puree it with the eggplant.
3. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, marinara sauce, egg, 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.
4. Heat a large skillet over medium heat and add the remaining 2 teaspoons of oil. Place the meatballs in the pan and brown on all sides, working in batches if necessary, cooking until the center is no longer pink—5-7 minutes.
5. Preheat the broiler to high. Place the meatballs in a serving dish and cover with marinara sauce and mozzarella cheese, then place under the broiler until the cheese is melted. Serve and enjoy!

Notes:

• If you wish, you can bake the meatballs at 400°F for about 30 minutes.
• *Depending on the amount of moisture in your eggplant and sauce you may need more breadcrumbs to ensure your meatballs hold together nicely.

: @NikkiDinki

: @NikkiDinkiCooking

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Butternut Squash + Apple Stuffing

What’s more satisfying than stuffing?!

Bread, veggies, stock—YUM!

So it's obvious there will be stuffing on the Thanksgiving table, but now the question is...

What veggies do you put in there?

What will give you both sweet and savory flavors, along with different textures?

Butternut squash immediately popped into my head, even though I can’t say I’ve seen a lot of squash in stuffing.

After trying it out though, I know it's the right choice!

The squash is hearty and dense and sweetly contrasts the tartness of the apples and the strong, sharp onions.

Good stuffing is nothing fancy—it’s all about the right combination of ingredients to make a satisfying comfort food.

And when you strike that perfect chord, it's definitely music to your ears…and stomach!

Butternut Squash + Apple Stuffing

servings: 6 to 8

Ingredients:

• One 8-ounce loaf crusty bread, cut into 1-inch dice (about 6 cups)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium butternut squash (about 2 pounds), peeled, seeds removed + chopped into ½-inch dice (about 5 cups or 1½ pounds)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 medium green apples (such as gala apples), chopped into ½-inch dice (about 2 cups)
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 stalks celery, coarsely chopped (about ½ cup)
• 1 teaspoon finely chopped fresh thyme leaves, more for a garnish
• 1 teaspoon finely chopped fresh sage
• 3 cups turkey (or chicken or vegetable) stock
• Crushed pink peppercorns for a garnish

Directions:

1. Preheat the oven to 400°F. Spread the bread cubes on a baking sheet and toast them until they are dried out—8 to 10 minutes. Remove them from the oven and set aside, but leave the oven on.
2. In a large skillet over high heat, add the butter and oil. Once the butter has melted, add the squash along with ½ teaspoon of the salt and ¼ teaspoon of the pepper, then cook without stirring until the bottoms of the squash pieces are very dark—12 to 15 minutes. Stir slightly to flip the squash pieces and cook 5 minutes more, then stir again to flip the squash and cook an additional 5 minutes; when you are finished with this process, all sides of the squash should be evenly very dark.
3. Reduce the heat to medium-high and to the squash mixture add the apples, onion, celery, thyme, sage, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Then add 1 cup of the stock and simmer until the onion and celery are soft—about 5 minutes.
4. In a large bowl, combine the toasted bread, cooked veggies, and the remaining 2 cups of stock. Once mixed, transfer to a two- to three-quart baking dish sprayed with cooking oil. Bake until the top of the stuffing is crisp and golden brown—20 to 25 minutes. Before serving, garnish with the thyme leaves and pink peppercorns.

: @NikkiDinki

: @NikkiDinkiCooking

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