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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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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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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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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Carrot Pumpkins

I like to celebrate Halloween as much as the next person, but I’m not the type to spend hours crafting or piping pumpkins onto everything I make.

But what I do love is to take a carrot, make a couple of simple cuts in it, and suddenly have a pumpkin patch on my plate!

These pumpkin carrots could not be simpler!

Look for thick carrots, then cut two “V”’s lengthwise down the tops of the sides.

Cut the carrots into rounds, then let yourself feel like one of those Pinterest moms as your kids go to school with NO BORING CARROTS in their lunches.

They've got PUMPKIN carrots!

Carrot Pumpkins

servings: 1 cup

Ingredients:

• 2 medium carrots

Directions:

1. Peel the carrots and cut off their tops. Place the carrots on a cutting board and cut two short vertical lines into the tops of each carrot, about ¼ inch from one another; the cuts should go about ⅓ of the way through the carrots’ diameters and should extend the length of the carrots (see cross section of carrot below).
2. Next make two diagonal cuts into the tops of the carrots that intersect the first two cuts, creating long, triangle-shaped strips that, when removed, create pumpkin shapes when you look at cross-sections of the carrots (see below).
3. If needed, use a vegetable peeler to refine the shapes of the carrots so that they look more like pumpkins. Cut each carrot width-wise into ¼-inch slices, discarding the smallest ends.
4. Serve with your favorite hummus or veggie dip and enjoy!

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Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

I LOVE this salad.

Yes, LOVE.

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

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

Grilled Romaine + Radicchio Salad with Honey-Orange Dressing

servings: 4; makes about 1 cup dressing

Honey-Orange Dressing:

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

Romaine + Radicchio Salad:

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

Honey-Orange Dressing:

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

Romaine + Radicchio Salad:

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

Make It Meaty:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Roasted Broccoli, Corn + Green Chile Stuffed Naan

Naan bread is tasty…

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

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

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

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

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

TASTY!

Roasted Broccoli, Corn + Green Chile Stuffed Naan

servings: 2; double the recipe as you wish

Ingredients:

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

Directions:

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

Keep It Simple:

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

Make It Meaty:

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

Family Friendly:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Blooming Tomato

Why should onions have all the fun?!

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

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

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

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

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

Then top it as you like!

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

And just imagine this with some summer heirloom tomatoes!

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

Blooming Tomato

servings: 1; makes 1 salad

Ingredients:

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

Directions:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Zucchini Crostini with Pomegranate Goat Cheese Spread

Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue…

So I decided to create something to go along with those words that would be just as fun to eat. 

And here you have it! You can have fun saying—and eating!—your Zucchini Crostini! 

Zucchini Crostini with Pomegranate Goat Cheese Spread

servings: 15 Crostini

Ingredients:

• 4 ounces cream cheese, at room temperature
• 2 ounces soft goat cheese, at room temperature
• 2 teaspoons minced fresh thyme leaves
• Zest of half a lemon
• ½ teaspoon kosher salt
• ¼ cup dried cranberries
• 1 large zucchini, cut diagonally into fifteen ¼-inch-thick slices
• ¼ cup pomegranate seeds

Directions:

1. Blend the cream cheese, goat cheese, thyme, lemon zest, and ¼ teaspoon of the salt in a medium bowl. Stir in the cranberries, distributing evenly.
2. Sprinkle the remaining ¼ teaspoon salt over both sides of the zucchini slices and arrange the slices on a serving platter. Divide the cheese mixture smoothly over the slices and top each with a generous sprinkling of the pomegranate seeds.

Notes:

• KEEP IT SIMPLE - This pomegranate goat cheese combo is one of my all-time favorite spreads and it works great on classic crackers or bread, too. Just be sure to fold the pomegranate seeds into the spread if you use it this way.
• While I’m crazy for the goat cheese, these zucchini crostini are super versatile and can be topped with anything from hummus to crab.
• All you can find are small zucchinis? Not a problem. Just cut the zucchini on more of a diagonal for a larger slice.

: @NikkiDinki

: @NikkiDinkiCooking

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Cucumber Zucchini Salad

A friend of mine wrote an article about having a ton of zucchini in her family's garden when she was growing up.

So much, in fact, that her family resorted to dressing their excess of squashes in "outfits" and leaving them on a "lucky" neighbor's doorstep (read more).

I suppose that is one (uh...ahem) effective way to deal with an excess of zucchini in your garden.

However, may I gently suggest another?

To bring another vegetable into the conversation, cucumbers are similar to zucchini.

For instance, both vegetables are delicious raw as well as cooked.

With this in mind, I'd like to point out that anything cucumbers can do, zucchinis can do also!

So instead of making the same old cucumber salad (don't get me wrong, those cucumber salads can be delicious!), I decided to bring our mutual friend, Mr. Zucchini, to the pickling party.

The best think about this Cucumber Zucchini Salad is that it takes only a few minutes to make and only a few more to marinate.

In the end, you have a light, refreshing salad with crunchy cucumbers and zucchini that are seriously a match made in heaven.

And as a bonus, it’s like -20 calories (okay, not really, but I'm sure it's close)!

Cucumber Zucchini Salad

servings: 4 cups

Ingredients:

• 1 English cucumber (about 12 ounces)
• 1 medium zucchini (about 8 ounces)
• ½ small red onion (about 2 ounces), very thinly sliced
• 1 teaspoon kosher salt
• ½ cup apple cider vinegar
• 2 tablespoons granulated sugar
• ½ teaspoon red pepper flakes

Directions:

1. Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.
2. In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.
3. Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.
4. Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.

: @NikkiDinki

: @NikkiDinkiCooking

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Citrus Honey Dressing with Fish Oil + Radicchio Salad

Citrus Honey Dressing with Fish Oil + Radicchio Salad

servings: 4; makes about 1 cup dressing

Citrus Honey Dressing with Fish Oil:

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

Romaine + Radicchio Salad:

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

Citrus Honey Dressing with Fish Oil:

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

Romaine + Radicchio Salad:

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

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower 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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