Collard Greens Pot Pies

You already have a favorite pot pie recipe?

OK, but mine’s better.

Yours was passed down for generations? Oh, that’s sweet…

But mine’s still better.

Why?

Because mine is stuffed with collard greens, of course!

This slightly bitter, hearty green breaks up the richness of the traditional dish but leaves the classic pot pie flavor as the star.

And best of all, you’ll leave your meal feeling great when you think about the massive amount of greens you just ate…

The bottom line is, I win for best pot pie!

And if you make this your new favorite pot pie recipe, then you’ll be a winner too!

Collard Greens Pot Pies

servings: 4

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast halves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped yellow onions
• ½ cup dry white wine
• 1 pound collard greens (8 to 10 leaves), coarsely chopped
• ¼ teaspoon ground nutmeg
• 6 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 cups milk
• ⅓ cup chopped parsley
• Two 9-inch pie crusts (not baked)
• 1 large egg
• 1 tablespoon water
• ¼ cup grated Parmesan cheese (1 ounce)

Directions:

1. Heat the oil in a large saucepan over high heat. Sprinkle the chicken on all sides with 1 teaspoon of the salt and ½ teaspoon of the pepper. Add the chicken to the pan and cook, turning once, until brown on both sides and cooked through—10 to 12 minutes. Transfer the chicken to a plate and set aside to rest.
2. Turn the heat down to medium; add the butter to the pan and cook until melted. Stir in the celery, carrots, onions, and remaining 1 teaspoon salt; cook until the vegetables are soft and tender—5 to 7 minutes.
3. Stir the wine into the vegetable mixture, scraping with your spoon to release any brown bits stuck to the bottom of the pan. Cook for a few minutes until most of the wine has evaporated and then stir in the collards and nutmeg; cook until the collards are wilted and soft—3 minutes.
4. Preheat the oven to 425°F. Add the flour to the pan with the vegetables, stirring to combine well; cook for 2 minutes. Whisk in the stock and milk. Bring the liquid to simmering and then simmer until the mixture becomes thick—3 minutes. Meanwhile, chop the chicken into bite-size pieces. Add the chicken and parsley to the thickened vegetable mixture, stirring to combine.
5. Spoon the vegetable mixture into four 3½-inch oven-safe bowls (like a French onion soup bowl), dividing equally. Lay the pie crusts on a work surface and then from each crust, cut 2 rounds sized to fit generously over the bowls. Place a crust on each bowl and crimp it to the edge. Whisk the egg and water in a small bowl and then brush this wash over each crust. Sprinkle the Parmesan evenly over the tops, reserving a bit to add before serving if you wish. Use a small sharp knife to cut a couple of slits in the top of each pot pie. Bake the pot pies until the crust is brown—about 30 minutes. Dust with the reserved Parmesan and serve.

Keep It Simple:

• The white wine can easily be replaced with chicken stock or even water.
• The nutmeg gives the dish a special but subtle flavor and really compliments the greens. But you can leave it out if you don’t have it on hand.
• You can bake this dish in 1 or 2 large casseroles (or deep-dish pie plates) instead of in individual bowls. If you need to, be creative and piece the pie crusts to cover!
• Make this an under-500 calorie meal by baking or poaching your chicken with no oil and using a reduced-fat milk instead of whole. It will all still be creamy and delicious and you won’t feel as bad about having seconds (or thirds in the case of my husband).
• Make it ahead! Once you have put the crust on, stop! Cover the pot pies with foil and then freeze for up to 2 months. When you’re ready to dig in, heat your oven to 400°F and put the pot pies in with the foil still on, bake 40 minutes, remove the foil, and then add the egg wash and Parmesan and cook for 20 to 40 minutes more, depending on the size of your dish. (If you don’t have freezer-to-oven casseroles, use disposable pans.)

: @NikkiDinki

: @NikkiDinkiCooking

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Roasted Grape, Arugula + Goat Cheese Baked Potatoes

Soft and well-seasoned potato with peppery arugula and roasted grapes that are insanely good, especially when mixed with honey and goat cheese.

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

Roasted Grape, Arugula + Goat Cheese Baked Potatoes

makes: 4 baked potatoes

Ingredients:

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

Directions:

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

: @NikkiDinki

: @NikkiDinkiCooking

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BLT Pasta Salad with Romaine Lettuce Dressing

This dish will be your new go-to—BLT Pasta Salad with Romaine Lettuce Dressing.

Yes, the dressing is actually made with lettuce!

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

BLT Pasta Salad with Romaine Lettuce Dressing

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

Romaine Lettuce Dressing:

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

BLT Pasta Salad:

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

Romaine Lettuce Dressing:

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

BLT Pasta Salad:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Tomato + Cheddar Lemon Aioli Pasta Salad

With summer finally being thisclose, I’m starting to look for things I can bring to a BBQ or out to the beach—foods that can be served at room temperature, and won't have reduced themselves to some crazy-looking concoctions by the time they’re ready to be served.

Pasta salads are always a good bet, and when you add a homemade lemon aioli (I stole the recipe from my cookbook, Meat On The Side!) and the perfect balance of textures and flavors, you are guaranteed to be the hit of the party!

For the aioli, you just add garlic, mustard, lemon juice, and egg yolk to a blender, then drizzle in some oil.

That’s it!

And the combination of those ingredients, although kind of basic, creates a taste that is out of this world—creamy, tangy, and light!

Once you add your all-star aioli to chunks of cheddar, richly-flavored sundried tomatoes, juicy grape tomatoes, and crunchy lettuce, you end up with a simple pasta salad that doesn’t taste so simple.

This incredible dish is about using familiar flavors, but making them the best they can be.

And this is the best pasta salad EVER!

Tomato + Cheddar Lemon Aioli Pasta Salad

servings: 4 to 6

Ingredients:

• 1 large egg yolk
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Juice of 1 lemon + zest of half of the lemon
• 1 small garlic clove, sliced
• 1½ teaspoon kosher salt
• ¾ cup vegetable oil
• 16 ounces dry rotini pasta
• 1 pint grape tomatoes, halved
• 2 cups packed spring mix lettuce
• ¾ cup coarsely chopped sundried tomatoes
• 8 ounces cubed sharp cheddar cheese (¼-inch cubes)
• ¼ teaspoon ground black pepper

Directions:

1. Place a large pot of salted water over high heat for cooking the rotini. Add the egg yolk, vinegar, mustard, lemon juice, lemon zest, garlic, and 1 teaspoon of the salt to a blender and blend on high for about 10 seconds. Then, with the machine still running, slowly add ¼ cup of the oil at a time, until the mixture is thick and smooth. Set aside.
2. When the water boils, add the rotini and cook according to the package directions. When done, drain and transfer to a large bowl, allowing the pasta to cool.
3. Once the pasta has cooled, to the same bowl, add the tomatoes, spring mix, sundried tomatoes, cheese, remaining ½ teaspoon of salt, and the pepper, then stir to combine. Serve and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

I’ve come up with lots of great recipes over the years (I might be a little biased?).

But this one really takes the cake—or the roll.

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

It hits every high note.

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

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

Okay, four bites.

See? I’m dainty.

Celeriac + Lobster Rolls topped with Fennel + Apple Slaw

makes: 4 sandwiches

Fennel + Apple Slaw:

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

Basil + Lemon Aioli :

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

Celeriac + Lobster Rolls:

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

Fennel + Apple Slaw:

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

Basil + Lemon Aioli :

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

Celeriac + Lobster Rolls:

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

Notes:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Zucchini Soup

Tomato soup is fantastic!

And it’s great for those cold months when you really just need some tomato soup and grilled cheese in your belly…

But hopefully those months will be behind us soon…

And tomato soup’s cousin has come to town, ready to play!

I thought it would be fun to experiment with some zucchini and make it into a soup.

But at the same time I say that, I honestly had no idea it would be this good!

Start with some onions and garlic (obviously, the best way to start!)…

Then add some zucchini and stock…

Puree with avocado for creaminess, and then some parm for kick…

And that’s it!

It’s silky and light, but still totally satisfying.

If your kids don’t gobble it right up, you’ll have no problem eating all the leftovers!

And when the leftovers are gone, just remember how easy it was to prepare everything and get it on the stove!

Zucchini Soup

servings: 2; makes 3 cups

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, roughly chopped
• 2 garlic cloves, thinly sliced
• 3 medium zucchini (about 1½ pounds total), peeled + grated, with peels reserved for a garnish
• 1 cup chicken or vegetable stock
• ½ medium avocado
• 1 tablespoon grated parmesan cheese
• 1¼ teaspoons kosher salt
• 1 teaspoon finely chopped fresh thyme leaves

Directions:

1. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook them until they are softened but not brown—3 to 5 minutes.
2. Add the grated zucchini and stock, then bring the mixture to a simmer and cook covered until the zucchini is very soft—about 10 minutes, stirring occasionally.
3. Meanwhile, cut the avocado in half and remove the pit. Use a soupspoon to scoop the flesh into a blender. Then add the cooked zucchini mixture to the blender and puree its contents until smooth.
4. Transfer the soup back to the pot and add the parmesan, salt, and thyme, cooking over medium-high until the soup is heated through, about 3-5 minutes.
5. Serve by dividing the soup into two bowls and garnishing each with the reserved zucchini peels. If you desire, you can also garnish the soup with ground black pepper or additional parmesan cheese.

: @NikkiDinki

: @NikkiDinkiCooking

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Red + Green Salad with Apricot Dressing + Pork Croutons

Cooking with veggies doesn’t mean cooking only with veggies!

In my dishes, the meat may not always be plentiful, but it’s still impactful!

Here we’re breading pieces of pork to pan-fried crunchy perfection…

Throwing in some crisp greens, apricots, and tomatoes and wrapping it all in a sweet and tangy dressing…

Then adding those hot little pork croutons for a perfect complement to the cold salad!

Red + Green Salad with Apricot Dressing + Pork Croutons

makes: 2 large or 4 small servings, with about ¾ cup Apricot Dressing

Apricot Dressing:

• ½ cup apricot jam or peach jam
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Zest of half a lime
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Pork Croutons:

• ¼ cup all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large egg
• 1 tablespoon water
• 3 tablespoons olive oil
• ½ pound boneless pork chop, cut into bite-size pieces
• ¾ cup seasoned dry bread crumbs

Red + Green Salad:

• 1 small head red leaf lettuce, coarsely chopped
• 1 small head green leaf lettuce, coarsely chopped
• 2 medium beefsteak tomatoes, cut into bite-size wedges
• Half a red onion, thinly sliced
• 3 apricots or peaches, cut into bite-size pieces

Apricot Dressing:

1. Whisk together the jam, vinegar, mustard, lime zest, salt, and pepper in a small bowl, mixing until well combined. Set aside.

Pork Croutons:

1. Whisk together the flour, ⅛ teaspoon of the salt, and ⅛ teaspoon of the pepper in a shallow bowl. Whisk together the egg, water, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in a second shallow bowl. Place the bread crumbs in a third shallow bowl. (If you haven’t got your salad ingredients cut up, do it now!)
2. Heat the oil in a large skillet over medium heat. While it’s heating, toss the pork in the flour and then lift out the pieces, shaking off the excess flour, and transfer them to the egg mixture. Stir them to coat with the egg. Lift out the pieces, letting the excess egg drip off, and then transfer them to the bread crumbs; stir to make sure all sides are coated with crumbs.
3. Transfer the pork to the skillet and cook until crispy brown on all sides and cooked through—about 5 minutes. Remove the croutons to a paper towel to drain.

Red + Green Salad:

1. Place the red lettuce, green lettuce, tomatoes, apricots, and onions in a large bowl; gently toss to mix.
2. Add half the dressing to the salad and gently toss until combined, add more dressing as desired. Divide the salad among 4 small or 2 large plates and top each serving with warm croutons.

: @NikkiDinki

: @NikkiDinkiCooking

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Kale Egg Cups

I’ve always liked cute things: kittens, tiny travel-sized toiletries, my nieces in dance recitals, and of course, I married one heck of a cute guy.

And my food cannot be left off this list!

Considering these Kale Egg Cups literally make people stop and say “how cute,” they definitely make the list.

And it gets even better—not only are they cute, but they are also flavorful, healthy, and easy to whip up.

You’re in store for one tasty breakfast that is special enough for company and easy enough for weekday meals.

And did I mention how CUTE they are?!

Kale Egg Cups

makes: 8 egg cups; serves 4

Ingredients:

• 1 medium yellow onion
• 1 red bell pepper
• 4 fully cooked breakfast sausage patties
• 8 large kale leaves
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ cup shredded mozzarella
• 8 large eggs
• 8 teaspoons grated Parmesan cheese

Directions:

1. Place a medium saucepan of water over high heat so it comes to boiling. Preheat the oven to 375°F. Grease 8 cups in a muffin tin and set the tin aside. Chop the onion and bell pepper and cut the sausage patties into ½-inch pieces; set aside.
2. One at a time, hold each kale leaf by its stem and dip it into the boiling water until it turns bright green—5 seconds—then lay it in some paper towels or a clean kitchen towel.
3. Heat the oil in a medium skillet over medium heat. Stir in the onions, peppers, and salt and sauté until tender—about 5 minutes. Stir in the sausage and sauté just until it turns brown—2 to 3 minutes more. Remove the skillet from the heat.
4. One at a time, pat each kale leaf dry with a paper towel. Cut away its stem and then cut the leaf crosswise into 3 pieces. Line the bottom and sides of a greased muffin tin cup with the 3 pieces, overlapping them and making sure to cover the sides all the way up to the top.
5. Place 1 tablespoon of the mozzarella in each cup, top that with a spoonful of the vegetable and sausage mixture, making sure there is still room in the cup for an egg. Crack an egg into each cup and then sprinkle 1 teaspoon of the Parmesan over the egg. When all 8 cups are filled, place the muffin tin in the oven and bake until the eggs are set—15 to 17 minutes.
6. Transfer the muffin tin to a wire rack to cool for 2 to 3 minutes. Then run a table knife around the inside edge of the cup to release anything that might be sticking. Gently lift out the kale egg cups and place 2 on each plate. Enjoy them hot!

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

My husband likes to eat low-carb—which is terrible!

Yes, I know it's good for me, and yes, someone like me who consumes carbs like a junkie could obviously use a break, but I just don't want to!

Especially when it comes to pizza!

But what if there was a pizza that was big on flavor yet low on carbs?

This is a game changer: Cauliflower Crust Pizza.

There is plenty of cheese, it still warms your belly—it just doesn't add to it—and you can get as creative as you want with the toppings.

The crust uses cauliflower instead of flour; anytime a substitution like that works without sacrificing taste, I’m on board!

In fact I'm the captain of that tasty ship!

Cauliflower Crust Pizza with Shaved Asparagus + Prosciutto

makes: One 10- to 12-inch pizza

Cauliflower Crust:

• 1 small head cauliflower (about 1 ½ pounds), broken into florets
• 1 cup finely shredded mozzarella cheese (4 ounces)
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 1 large egg

Asparagus + Prosciutto Topping:

• 5 asparagus stalks (about 3 ounces)
• 1 Fresno chile
• 8 ounces ricotta cheese
• 1 teaspoon minced fresh thyme leaves
• Zest of half a lemon
• Kosher salt
• 1 to 2 slices prosciutto
• Olive oil

Cauliflower Crust:

1. Place the cauliflower in a food processor and pulse until finely ground. You may need to stir as you go to make sure the bigger pieces don’t sit on the top. You should have about 4 cups.
2. Preheat the oven to 400°F. Place the cauliflower in a large saucepan along with ½ inch of water. Cover and cook on medium-high until tender—5 to 7 minutes. Drain and let cool. When the cauliflower is cool enough to handle transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water, this is crucial to getting a good crust. Once done you should have 1 to 1 ½ cups of dry cauliflower.
3. Line a baking sheet with parchment paper. Mix the cauliflower, mozzarella, oregano, garlic powder, and salt together. Add the egg and mix to combine. Don’t be worry if the mixture seems too wet and loose. Transfer the cauliflower mixture to the baking sheet and shape it into a 10- to 12-inch-diameter round, about ½-inch thick.
4. Place the baking sheet in the oven and bake the crust until golden brown—about 20 minutes. While it bakes, prepare the topping (below). When the crust is done, remove the baking sheet from the oven and turn the heat up to 475°F.
5. Spread the ricotta topping mixture over the crust. Scatter the asparagus and chiles over the top and then sprinkle them with a little salt and add a drizzle of olive oil. Return the baking sheet to the oven and bake the pizza for 10 minutes. When it comes out of the oven, scatter the prosciutto over the top; cut into wedges and serve.

Asparagus + Prosciutto Topping:

1. Use a vegetable peeler to completely shave the asparagus spears into thin ribbons; place in a small bowl. Cut the chile crosswise into thin rounds. Stir together the ricotta, thyme, lemon zest, and ½ teaspoon salt in a second small bowl. Cut the prosciutto into ½-inch-wide strips.

Keep It Simple:

• Since you are spending a bit of time on the crust, you may want to spend less prepping the topping. Store bought pizza sauce or plain ricotta right out of the container both work as a great base for some veggies.
• Fresno chiles are fully ripe jalapenos and have a fruity heat. If you can't find them use any hot pepper, or skip and use red pepper flakes and sweet peppers instead.
• Prosciutto is an especially tasty form of cured and aged pork leg, but it can easily be replaced with ham, pancetta, or even cooked bacon.

50/50:

• With or without the prosciutto, this is a super satisfying pie. But if you don’t want one 50/50 pie, make 2 individual pizzas out of this recipe.

FF:

• The cauliflower crust will quickly become a staple in your home. Be sure to make extra so you have it on hand. Make the pie to completion except for the prosciutto, cool and freeze; when you’re ready to eat, bake at 350°F for about 20 minutes until hot and crisp; top with the prosciutto and serve. Or freeze the crusts with no topping, let thaw in the fridge, top and bake as instructed above.
• The more you process the cauliflower the less you'll see bits of cauliflower and the more it will look like a traditional crust.

: @NikkiDinki

: @NikkiDinkiCooking

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Grilled Pattypan Squash + Egg Bagel Sandwiches

Every morning in New York City, people are enjoying bagel sandwiches. Whether with cream cheese, lox, or bacon and eggs, you really can’t go wrong when layering things on a soft and chewy NYC bagel.

The only thing I found missing from these iconic breakfast staples were—

VEGGIES!

Lo and behold, just as I had that thought, I found a perfect, bagel-size, pattypan squash giving me the eye at the farmers’ market, and I knew it was meant to be married to a bagel.

If you think squash for breakfast is weird, just wait until you bite through the sweet, tender-crisp slices sitting on a throne of cheese and topped with eggs and bacon.

It’s going to be your new breakfast staple!

Grilled Pattypan Squash + Egg Bagel Sandwiches

makes: 2 open-face sandwiches; double the recipe as you wish

Ingredients:

• 1 pattypan squash
• 1 bacon strip
• 1 everything bagel
• 4 tablespoons Boursin cheese
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon olive oil, more if needed
• 2 large eggs
• Two ¼-inch-thick slices large tomato (same diameter as the bagel)
• 2 tablespoons finely chopped scallions

Directions:

1. Trim and discard the root and vine ends of the squash. Cut two ½-inch-thick slices crosswise from the middle section (save any scraps for another use).
2. Heat a small nonstick skillet (but big enough to fry 2 eggs) 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; set aside the skillet with the rendered bacon fat.
3. Meanwhile, cut the bagel in half. Spread 2 tablespoons of the cheese onto the cut side of each half and set aside.
4. Heat a grill pan over medium-high heat. Sprinkle the squash slices on both sides with the salt and pepper and drizzle with the 1 teaspoon oil, dividing equally. Add the squash slices to the pan and cook, turning once, until grill marks form and the squash is tender—5 to 8 minutes.
5. While squash cooks, heat the skillet that you cooked the bacon in over medium-low heat. If there is not enough fat in the skillet to fry the eggs, add a bit of oil. Crack the eggs into the skillet and cook to the desired doneness.
6. To assemble each sandwich, place a squash slice on top of a cheese-spread bagel half. Top it with a tomato slice and then an egg. Crumble up the bacon and scatter half on top of each sandwich, along with half the scallions. Yum!

Keep It Simple:

• Pattypan squash has a very similar taste and texture to zucchini and yellow squash, so feel free to substitute slices of those when pattypan squash is not in season.
• Boursin is a fabulous soft cheese made with garlic and herbs; it tastes like whipped cream cheese—which you can use instead. Regular or flavored cream cheeses all work.
• I like to use my grill pan for this recipe as it adds a little bit of a charred flavor, but a regular skillet works just as well. This is true for most of my recipes that call for a grill pan.

50/50:

• The bacon gives a nice salty flavor to the egg, so if you prefer a vegetarian version, simply leave off the bacon and add a sprinkle of salt on top of your eggs. And if you are doing one sandwich with bacon and one without, be sure to cook the second egg in a different pan. You’ll have one more pan to clean but you’ll also have a happy vegetarian.

Family Friendly:

• The squash has such a delicate flavor that it really pairs well with the bacon and eggs. In truth, it adds more texture and bite than it adds flavor. But if your kids are not going to dig a large piece of squash on their sandwich, cut up the squash, and blend it into the cheese or scramble the eggs and fold it into them. It will be the same sandwich but with a kid-friendly twist.

: @NikkiDinki

: @NikkiDinkiCooking

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Brussels Sprouts + Tomatillos Skillet Pizza

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

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

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

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

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

Brussels Sprouts + Tomatillos Skillet Pizza

makes: One 12-inch pizza

Ingredients:

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

Directions:

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

Keep It Simple:

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

Make It Meaty:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Golden Milk Overnight Oats

Golden Milk Overnight Oats

servings: 1

Ingredients:

• 1 cup rolled oats
• ¾ cup almond milk
• 2 tablespoons honey
• 1 teaspoon turmeric
• ½ teaspoon vanilla
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• Pinch of kosher salt
• ⅓ cup fresh blueberries
• 2 tablespoons coarsely chopped walnuts
• 1 tablespoon chia seeds

Directions:

1. Add the oats, almond milk, honey, turmeric, vanilla, ginger, cinnamon, and salt to a jar (or bowl). Shake vigorously to combine (or stir well).
2. Place the jar in the refrigerator and let it sit overnight, or for at least 2 hours.
3. To serve, remove the oats from the refrigerator and top them with the blueberries, walnuts, and chia seeds (this can be done the night before, if desired).

: @NikkiDinki

: @NikkiDinkiCooking

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Banana Crêpes

Some recipes are too good to be true…

And this is one of them.

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

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

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

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

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

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

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

So try them!

There is literally no chance you will be disappointed.

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

Banana Crêpes

servings: six 5-inch crêpes

Ingredients:

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

Directions:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Sriracha Hot Chicken Soup

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

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

A flavor that will wake up your taste buds.

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

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

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

Sriracha Hot Chicken Soup

servings: 6

Ingredients:

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

Directions:

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

: @NikkiDinki

: @NikkiDinkiCooking

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