Cauliflower Egg Salad Sandwich

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.

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.

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

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!

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

And this is a better sandwich.

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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Eggplant Zucchini Meatballs

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.

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

And she wears her bib proudly.

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.

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.  

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.

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.

And you end up with an awesome meatball.

Or maybe we should call it a vegemeatball.

Or a meateggieball.

Or maybe not 😉 .

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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Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

As a kid--and still, as an adult--I was (am!) obsessed with mac and cheese.

But my kid-self wanted nothing to do with any kind of homemade mac and cheese sporting a bubbling crust.

Gross!

No, if it didn’t come out of a box, I wouldn’t go near it.

It’s been a couple of years, but there are still a lot of kids out there just like me (and maybe some adults, too).

So how do you get your kids to eat a homemade mac and cheese that’s also packed with veggies?

You make it look and taste as much like the original as possible!

The base of this sauce is pureed veggies.

There's no butter and no milk.

But there are so many hidden veggies inside, it will make your head spin.

It’s time to lose the box (...at least, sometimes)!

Kraft-Style Mac + Cheese with Cauliflower + Sweet Potato

servings: 6

Ingredients:

• ½ tablespoon extra-virgin olive oil
• 1 small yellow onion, coarsely chopped (about ¾ cups)
• 2 garlic cloves, sliced
• ½ medium head cauliflower, cut into large chunks, (about 1 pound or 3 cups)
• 1 large sweet potato, peeled + cut into 1-inch chunks (about ½ pound or 1¼ cups)
• 1 cup vegetable stock
• 1¼ + ½ teaspoon kosher salt, more to taste
• 8 ounces shredded cheddar cheese (about 2 cups)
• 8 ounces American cheese (12 slices)
• 1½ pounds macaroni pasta

Directions:

1. Place a large pot of salted water over high heat for cooking the macaroni. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic, and sauté until tender—5 to 7 minutes. Stir in the cauliflower, sweet potato, vegetable stock, and the 1¼ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the veggie mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Then transfer the mixture back to the saucepan over low heat. Add the cheddar cheese, American cheese, and remaining ½ teaspoon salt; stir until the cheese melts (depending on the saltiness of your stock and cheese you may not need this extra ½ teaspoon of salt). Add more stock if your mixture is too thick or if it thickens over time.
4. When the water boils, add the macaroni and cook according to the package directions. When done, drain and transfer the macaroni to the saucepan with the veggie and cheese mixture. Toss to combine and serve.

Notes:

• You can use any combination of cheese that you like—cheddar, parmesan, fontina or provolone— though I do like to include a little American or Velveeta in my mix, as it gives the cheese sauce the right consistency.
• This version is on the simple side; for a flavor that makes a bigger impact, I suggest stirring in some salsa or adding sautéed peppers to the mix.

: @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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Balsamic Roasted Onions

I love taking underrated vegetables, shining them up, and showing people just how much delicious-potential they have!

Onions don’t generally get their own place on your dinner table...

Instead, they usually play the supporting role in dishes.

The tick to getting them to take center stage is infusing them with flavor—in this case, balsamic, Dijon, and rosemary.

Then add some sweetness to the mix, and let them roast up to sticky perfection in the oven.

When you treat them right, they become a show-stopping side dish that will be gone before the main meal!

Okay, Mr. Onion, it’s your time to shine!

Balsamic Roasted Onions

servings: 6 to 8

Ingredients:

• 4 medium Vidalia onions, cut into ½-inch slices (skins left on)
• ½ cup balsamic vinegar
• ¼ cup olive oil
• 3 tablespoons honey, more for drizzling
• 3 tablespoons Dijon mustard
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon kosher salt, more for sprinkling
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes

Directions:

1. Place the onions in a large plastic food storage bag or shallow dish. In a small bowl, combine the balsamic, olive oil, honey, mustard, rosemary, salt, pepper, and pepper flakes. Pour this mixture over the onion slices and close the bag or cover the dish. Marinate the onions in the refrigerator for at least 4 hours, or overnight; be sure to occasionally shake the onions around in the bag or stir them in the dish ensure that the marinade gets into all parts of the onions.
2. Preheat the oven to 400°F. Lay the onion slices in a single layer on a baking sheet, then bake them until the onions are very tender and dark in color—about 55 to 60 minutes, removing them from the oven to lightly baste the tops with more of the vinegar mixture every 15 minutes.
3. After removing them from the oven, drizzle each of the onions with about ¼ teaspoon of honey and sprinkle each with a pinch of salt.

: @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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Banana Carrot Spinach Oat Muffins

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.

Now open your eyes.

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

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.

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

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

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. 

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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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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Cabbage Nachos with Tomatillo Salsa

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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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

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.

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.

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.

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!

Banana Carrot Oat Muffins

makes: 36 mini muffins

Ingredients:

• 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
• ½ teaspoon kosher salt

Directions:

1. Preheat the oven to 350°F. Add the oats, bananas, carrots, maple syrup, eggs, baking powder, cinnamon, and salt to the to a blender or food processor, 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.
2. 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.
3. 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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Holiday Brie + Honey Crostini with Pistachio + Pink Peppercorns

I love easy appetizers!

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.

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

This one's really just about assembly...

Bread, brie, honey.

Bake!

Peppercorns, pistachios, more honey...

Then serve to your adoring audience!

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

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

Holiday Brie + 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

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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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Everything Spice Pumpkin Cheese Ball

After eating my 124,562nd Everything Bagel with cream cheese, I had an epiphany.

“I should make this into a cheese ball!”

“Better yet, a PUMPKIN cheese ball!!”

And thus the Pumpkin Cheese Ball was born.

I had seen different versions of pumpkin cheese balls on Pinterest.

But most of them involved hours of wait time and a series of rubber bands, which all seemed far above my pay grade (or attention span!).

There had to be a better way.

And guess what?! I found it!

Don't worry, I'll share my secret...

Basically you create a mouthwatering cheese ball made of goat cheese, cream cheese, sundried tomatoes, and scallions.

Cover it in Everything Bagel seasoning, then shape it with a chopstick or spoon.

And for the cutest final effect, top it with a pumpkin stem.

It’s seriously that easy, and it’s done in 20 minutes.

And once you set it on the table, it will last about the same amount of time!

Everything Spice Pumpkin Cheese Ball

servings: 10 to 12

Ingredients:

• 8 ounces cream cheese
• 5 ounces herbed goat cheese (such as Boursin)
• ¼ cup finely chopped chives
• ¼ cup finely chopped sundried tomatoes
• ¼ cup everything bagel spice mix
• 1 stem from small pumpkin or bell pepper

Directions:

1. Place the cream cheese, goat cheese, chives, and sundried tomatoes in the bowl of a food processor or mixer, then process to combine until the mixture is smooth.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic along with your hands to form the mixture into a short, squat ball, then place the plastic-wrapped ball in the refrigerator.
3. Remove the stem from the bell pepper or pumpkin; if you use a pumpkin, it’s easiest to cut off the whole top of the pumpkin straight across, then cut around the base of the stem (rather than trying to break the stem off).
4. Remove the cheese ball from the plastic and transfer it to a small plate. Pour/sprinkle the spice mix all over the cheese ball, pressing it in so that it sticks and coats the entire ball.
5. Use a chopstick or spoon handle to press indented lines into the ball that resemble the creases on a pumpkin, then use your hands to smooth and reshape the ball.
6. Insert the stem into the center of the top of the ball. Serve with your favorite crackers, and enjoy!

Notes:

• If you’re having difficulty with Steps 4 or 5, try putting your cheese ball back in the refrigerator or freezer to chill longer. It will firm up and may be easier to work with.
• If you don’t have a pumpkin or bell pepper, you can also use a 2-inch piece of broccoli stem; this also looks great!

: @NikkiDinki

: @NikkiDinkiCooking

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No-Bake Granola Bars

It's back-to-school time!

For a lot of families that means struggling to find time to make food that is healthy but also something your kids WILL eat.

This week, my goal is to bring you some nutritious recipes (well, maybe with the exception of one 😉) that both kids and adults will enjoy.

I love a good granola bar, so I thought that might be the perfect thing to kick off the week—simple to make and great for school lunches or after school snacks.

A while back I started testing recipes in search of a great one I could make and keep on hand...

I tried baked ones, different combos of ingredients, and in the end found this relatively simple one the best by far.

I’m using two kinds of nuts, some hemp seeds, oats, cranberries, and a little cinnamon.

Then I'm folding in peanut butter and honey to make a chewy bar that has some texture, but is still soft enough for my toddler.

It’s kind of amazing what mixing just a couple of ingredients can do...

And with NO BAKING!

I made mine in a 9 by 13-inch pan (you press the granola bar mixture into a dish to form them into bars), but after eating a pan's-worth this week, I would say that you might want to try them in something a little smaller. That will allow them to be so thicker and hold together even better.

Really though, no matter what shape you make, they will be your family's new favorite snack!

No-Bake Granola Bars

makes: 16 bars

Ingredients:

• 2 cups instant oats
• ½ cup finely chopped pine nuts
• ½ cup finely chopped walnuts
• ½ cup hemp hearts
• ½ cup dried cranberries
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ¾ cup honey
• ⅓ cup smooth peanut butter

Directions:

1. Line a baking dish, no bigger than 11 by 17 inches or 8 by 8 inches, with parchment paper, leaving the paper hang out about 2 to 3 inches over two of the sides (which will allow you to easily lift the finished granola bars from the dish); spray the parchment paper with cooking spray.
2. In a large bowl, combine the oats, pine nuts, walnuts, hemp hearts, cranberries, cinnamon, and salt, then set aside.
3. Add the honey and peanut butter to a small saucepan and cook them over medium heat until they are fully combined and just beginning to bubble—about 3 to 5 minutes.
4. Pour the honey mixture over the oat mixture and stir to coat the dry ingredients evenly and fully.
5. Firmly press the oat mixture evenly into the pan to ensure the granola bars stay together well; spraying your hands with cooking spray is helpful to prevent the mixture from sticking to them. Chill for at least two hours before cutting.
6. Remove the granola bars from the pan using the edges of the parchment paper. Cut them into your desired size and enjoy! To store, place in an airtight container in the refrigerator.

: @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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Roasted Garlic + Basil Hummus

I have a tendency to overdo things.

Bigger. Bolder. Spicier...These are words I like!

When I first started cooking, my spice cabinet became my favorite new toy and anything I made included at least ten of my little friends. Any given day, you could especially find me hanging out with my best buddies, Garlic Powder, Onion Powder, and Red Pepper Flakes.

We were having a great time. But...the romance couldn’t last.

As much as I loved the kick of flavor my friends added to my new creations, sometimes it was just too much. It took me a long time to accept that more isn’t always better.

Eventually the romance did fade and my favorite buddies and I saw each other less and less...

But the happy part is that every romance that ends--or every door that closes--allows for something new to be born...

Like this simple and perfect hummus: the new love of my life. 

Roasted Garlic + Basil Hummus

Ingredients:

• One 15-to-19-ounce can garbanzo beans (a.k.a. chick peas)
• 2 bulbs Roasted Garlic
• 10 large fresh basil leaves
• Kosher salt, to taste
• ¼ - ½ cup olive oil

Directions:

1. Combine the garbanzo beans, Roasted Garlic, basil leaves, and salt in a food processor and pulse.
2. Stream in the olive oil while your food processor is on until you get a smooth consistency.

Notes:

• As with many dips, the longer this hummus sits in the fridge, the better it tastes.
• Don’t be afraid of salt! This needs quite a bit!
• Find more info on roasted garlic at CookNovel.com.

: @NikkiDinki

: @NikkiDinkiCooking

 

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