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

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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!

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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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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.

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Baked Brie with Blackberry Apple Jam + Pecans

Appetizers are an important part of the holiday season. 

When you're sitting around drinking bubbles and singing Christmas carols or opening presents, it's just not the same without something warm and cheesy to nibble on.

Brie is not the most loved cheese (there are people who find it slightly stinky)...

But when you bake it into an ooey-gooey mess, you'll be hard-pressed to find someone who can resist a taste (or two, or three—or eleven).

And it only gets better when you top it with homemade blackberry and apple jam, candied pecans, and pomegranate seeds!

Because although we can all agree that melty cheese is ridiculously good, when you combine it with slightly tart jam and crunchy pecans, you will NEED a second, third—and eleventh!—helping!

And let’s be honest, it’s darn cute.

It’s a present in itself!

Baked Brie with Blackberry Apple Jam

servings: 1 brie wheel with about 1¾ cups jam, serves 8 to 10

Blackberry Apple Jam:

• 2 cups blackberries, halved
• 2 medium green apples, peeled + chopped into ½-inch dice
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar

Baked Brie:

• 1 brie cheese wheel (16 ounces), rind on
• 1½ cups Blackberry Apple Jam
• ½ cup whole blackberries
• 1 medium green apple, sliced
• ¼ cup coarsely chopped candied pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon fresh thyme leaves

Blackberry Apple Jam:

1. In medium saucepan over medium-high heat, combine the blackberries, apples, maple syrup, and vinegar. Bring this mixture to a boil, then a simmer, stirring occasionally, until all of the fruit is purple and has broken down; the liquid should be absorbed and the mixture thick and jam-like—10 to 15 minutes.

Baked Brie:

1. Preheat the oven to 375°F. Cut the top rind off the brie wheel and discard it. Place the brie wheel in a small, round, oven-proof dish, then place the dish on a baking sheet and cook until the cheese is melty—10 to 12 minutes.
2. Remove the baked brie from the oven and top it with the Blackberry Apple Jam, blackberries, apple slices, pecans, pomegranate seeds, and thyme leaves.

Notes:

• As the brie is eaten, there will be less jam at the bottom. Feel free to add the remaining ¼ cup of jam (the amount remaining after putting the 1½ cups of jam on top of the baked brie) to the bottom bit of the brie to increase the jam-to-brie ratio.

: @NikkiDinki

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Sweet Potato Casserole with Apples + Cranberries

A sweet potato casserole is a good thing.

The sweet potatoes take on an extra sweetness, complemented by all of those warm fall spices.

Top that goodness with marshmallows, and you have a comforting side that’s always welcome on my Thanksgiving table.

But as much as I like a good sweet potato casserole, they always seem to be missing something. 

I've noticed that there's usually no texture—just a lot of mush.

And as much as the sweetness is nice, it gets a little too sweet after a couple bites.

So let’s make a better sweet potato casserole!

One with cinnamon spiced apples to give it a little bite and a slightly sour relief from all that sweet!

Mix that in with the usual suspect and a couple of eggs for a fluffy yet firm dish.

Finally, top it all with a simple (but simply tasty!) cranberry sauce and some crunchy granola and you have a mouthwatering side dish that tastes like your traditional holiday staple—just better!

It's balanced, textured, and so completely addicting.

I like a classic Thanksgiving Day sweet potato casserole as much as the next person, but this sweet potato casserole will make you fall deeply, madly, in LOVE!

Sweet Potato Casserole with Apples + Cranberries

servings: 6 ; makes three cups of cranberry sauce

Cranberry Sauce:

• One 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• Zest + juice of 1 orange
• ½ teaspoon kosher salt

Sweet Potato Casserole:

• 5-6 medium/large sweet potatoes (about 3 pounds)
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 4 tablespoons unsalted butter
• 2 apples (about 1 pound), peeled, cored, + diced
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup whole milk
• ⅓ cup brown sugar
• 2 large eggs
• 1½ cups Cranberry Sauce
• 8 marshmallows, halved crosswise
• ⅓ cup granola

Cranberry Sauce:

1. In a medium pot, add the cranberries, sugar, orange zest, orange juice, and salt. Cover the pot to avoid splattering and cook over medium heat until the mixture reaches a jam-like consistency (keeping in mind that it will thicken as it cools)--about 25 minutes.

Sweet Potato Casserole:

1. Preheat the oven to 400°F. Peel the sweet potatoes and cut them into 1-inch cubes. Add the sweet potatoes to a baking sheet, toss them with the oil and ½ teaspoon salt, then cook them until they are fork tender—about 45 minutes. You might also choose to leave the sweet potatoes whole and unpeeled, cooking them until they are fork tender—50-60 minutes.
2. While the sweet potatoes cook, melt the butter in a large saucepan over medium heat until it is browned—about 5 minutes. Add the apples, cinnamon, and nutmeg and cook this mixture until the apples are tender but not mushy—about 2-3 minutes.
3. Once they are done cooking, remove the sweet potatoes from the oven and turn it down to 375°F (if you left the sweet potatoes whole and unpeeled, peel them once they are cool enough to handle). Add the sweet potatoes to a large bowl and mash them with a fork or potato masher, then mix in the milk, brown sugar and eggs and stir until well combined. Next, stir in the apple mixture along with the remaining 1 teaspoon of salt.
4. Add the apple and potato mixture to a greased 8 by 10-inch casserole dish and bake until it is firm and slightly darker in color—about 25-30 minutes. Then remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.

Notes:

• REHEAT + TOP - To make ahead, prepare the casserole as indicated in the recipe, then bake it for 25-30 minutes at 375°F; however, do not top it with the Cranberry Sauce, marshmallows, and granola. Instead, refrigerate it and on Thanksgiving Day, remove it from the refrigerator and let the casserole sit until it reaches room temperature. Then reheat it in an oven preheated to 375°F for about 10 minutes. Remove the casserole from the oven and top it with the Cranberry Sauce, marshmallows, and granola. Return it to the oven and cook it until the marshmallows are brown and crispy and the cranberry sauce is dark red—10 minutes more.
• ASSEMBLE + BAKE LATER - Or you can leave it raw, so that you only follow Steps 1 through 3 above; refrigerate it until Thanksgiving. On Thanksgiving, complete Step 4 to bake and prepare the casserole. You may need to bake it for an extra 5 minutes due to the fact that it will be coming out of the cold fridge.
• TIMELINE - You can make the casserole up to 3 days in advance; you can make the cranberry sauce up to 5 days in advance.

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Pomegranate Glazed Carrots

Sometimes you want to take things up a notch!

You want to put a little extra time and love into some special dishes that are sure to get "oohs" and "aahs" at your table.

If this is what you are looking to do, I suggest you start by simmering down some pomegranate juice into a thick molasses-type sauce.

Then make it into a honey, orange zest, and vinegar dressing that will coat your perfectly roasted carrots in a glaze of goodness.

And finally take the time to top those glistening, sticky sweet carrots with pecans, a touch of yogurt, pomegranate seeds, and parsley...

In the end you will be rewarded with a side dish that definitely takes things to the next level--offering all the flavors of a home-cooked meal, but with enough elegance for a sophisticated restaurant service.

Pomegranate Glazed Carrots

servings: 2 -3 servings

Ingredients:

• 1 cup pomegranate juice (see note below)
• ¼ teaspoon granulated sugar
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1½ tablespoons honey
• 1½ tablespoons Dijon mustard
• 1¼ teaspoons kosher salt
• Zest of ¼ orange
• 1 pound baby carrots
• ¼ teaspoon ground black pepper
• 2 tablespoons Greek yogurt
• ⅓ cup chopped pecans
• 2 tablespoons pomegranate seeds
• 1 tablespoon finely chopped parsley leaves

Directions:

1. Preheat the oven to 425°F. In a small sauce pot, bring the pomegranate juice and sugar to a simmer. Continue to simmer this mixture until it has reduced to a molasses-like consistency—about 30 minutes. You should have about 2 tablespoons of this thickened pomegranate juice.
2. Transfer the pomegranate mixture to a medium bowl, then whisk in the vinegar, 2 tablespoons of the olive oil, the honey, Dijon, ¼ teaspoon of the salt, and the orange zest.
3. Add the carrots to a baking sheet, tossing them with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of salt, and the pepper. Roast them in the oven until they are tender and nicely browned on the outside—about 30 minutes.
4. Remove the carrots from the oven and toss them with the pomegranate vinaigrette, then return them to the oven for 5 minutes more.
5. After removing the carrots from the oven, serve by drizzling them with the yogurt, then sprinkling with the pecans, pomegranate seeds, and parsley.

Notes:

• You will want to use 100% pomegranate juice, not pomegranate juice mixed with other juices, or with added sugar. If you can't find pure pomegranate juice, you can use a blend, but your glaze will be significantly sweeter; adding a little extra vinegar may balance it out.

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Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different—and tastier!—than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level—adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

• 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons sriracha
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon roughly chopped parsley

Directions:

1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.

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Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

I love to have people over for appetizers…

I love to pick at snacks and sip my drink, and pick and drink...

And these pepper pumpkins are great for keeping it simple—and festive—whenever guests drop by!

They're easy and oh-so-cute, and when you fill them with a homemade veggie dip, they make the perfect fall appetizers. 

Just cut jack-o-lantern faces into orange peppers and fill them with a combo of Greek yogurt, mayo, dill, garlic, and sundried tomatoes.

And when the dip is gone, you can just devour these little pumpkins, too.

Voila! Suddenly you have no dishes!

And that is what really makes for a great party. 

Jack-O-Lantern Peppers with Onion + Dill Veggie Dip

servings: 4 peppers with 2 cups dip

Ingredients:

• 1¼ cups plain Greek yogurt
• ½ cup mayonnaise
• ½ cup packed coarsely chopped fresh dill
• ¼ cup coarsely chopped fresh scallions
• ¼ cup coarsely chopped sundried tomatoes
• 1 tablespoon dried onion flakes
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 4 medium orange bell peppers with flat bottoms + intact stems

Directions:

1. In a medium bowl, combine the yogurt, mayonnaise, dill, scallions, tomatoes, onion flakes, Worcestershire sauce, garlic powder, and salt, then set aside.
2. Cut straight across the tops of the peppers, then set the tops aside. Scoop out and discard the pepper seeds.
3. Using a small, sharp paring knife, cut jack-o-lantern faces out of each pepper (such as triangle eyes and a smile with teeth).
4. Scoop ¼ of the veggie dip (about ½ cup) into each pepper, then replace the tops.
5. Serve with your favorite crudité platter, veggies, or crackers.

Notes:

• The dip is best when it sits for at least 30 minutes; make it ahead of time, if possible.

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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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Tomato Soup with Rice + Basil Yogurt Drizzle

Is there really anything better than tomato soup?

Let me clarify—homemade tomato soup.

When I was younger, I was addicted to cans of the Progresso version.

I can picture myself at age 22, squeezing my way into my 2x2 foot kitchen, cracking open that blue can, and then waiting those 2 minutes for the microwave to deliver my spoils.

If only I had known how much better making my own tomato soup could be.

Like, SO much better, and requiring no skills or fancy ingredients.

And what I also couldn’t have imagined at the time was how adding tender rice to my soup would completely take it to the next level.

Or that topping it with a beautiful and refreshing three-ingredient basil yogurt drizzle would boost its amazing-factor sky-high.

But now that I know what I didn't know, let's take our tomato soup there.

We just need to sauté some garlic and onions...

Add some crushed and juiced tomatoes...

And while that all simmers, combine yogurt, basil and a little salt for a drizzle you could never find in a Progresso can.

Tomato Soup with Rice + Basil Yogurt Drizzle

servings: 8 cups of soup, with about ½ cup drizzle; serves 4

Basil Yogurt Drizzle:

• ½ cup Greek yogurt
• ½ cup loosely packed fresh basil leaves
• ¼ teaspoon kosher salt

Tomato Soup with Rice:

• One 10.6-ounce package Veetee Microwavable Thai Jasmine Rice (makes 1½ cups)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1½ teaspoons kosher salt
• One 46-ounce can tomato juice
• Two 14-ounce cans diced tomatoes
• ¼ teaspoon ground black pepper
• ¾ cup heavy cream
• Basil Yogurt Drizzle
• Fresh basil leaves, finely chopped, for a garnish (optional)

Basil Yogurt Drizzle:

1. Add the yogurt, basil, and salt to a blender along with ¼ cup water and blend this mixture until it is mostly smooth. If you prefer, you can skip the blender and instead finely chop the basil, then mix it by hand with the yogurt, water, and salt until all ingredients are well combined.

Tomato Soup with Rice:

1. Microwave the rice for 2 minutes as per the package instructions, and set aside.
2. Melt the butter in a large pot over medium heat. Then add the onion, garlic, and ½ teaspoon of the salt and cook until the vegetables are tender and fragrant—3-4 minutes.
3. Add the tomato juice, diced tomatoes, remaining 1 teaspoon of salt, and the pepper. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes. Transfer the soup to a blender and puree it until smooth, then return it to the pot and stir in the rice and cream.
4. To serve, divide the soup into bowls, top with the Basil Yogurt Drizzle, and sprinkle with the basil leaves if desired.

: @NikkiDinki

: @NikkiDinkiCooking

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Sweet Potato Boxed Mac + Cheese

For this hack on your mac, I really wanted to bring some veggies to the party—while also giving some new flavors and textures to the mac and cheese.

This is an exciting version to say the least, and it still involves almost no extra cooking!

Throw the sweet potato in the microwave, then puree it or just mash it with a fork.

Add in the the sage, nutmeg, cheese, and sweet potato, then mix it all up and top with pecans and cranberries.

You get a whole new flavor—and seriously the only extra thing you did was put a sweet potato in the microwave!

Sweet Potato Boxed Mac + Cheese

makes: 3 cups

Ingredients:

• One 14-ounce boxed mac + cheese with liquid cheese sauce (such as Kraft Deluxe Macaroni + Cheese Dinner Original Cheddar)
• 1 small or medium sweet potato
• 1 tablespoon finely chopped sage, more for a garnish
• ½ teaspoon fresh ground nutmeg
• ½ teaspoon kosher salt
• 2 tablespoons dried cranberries
• 2 tablespoons coarsely chopped pecans

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. While the pasta cooks, pierce the sweet potato all over with a fork. Cook the potato in the microwave on high in 2-minute increments until soft—4 to 6 minutes total. Then set the potato aside until it is cool enough to handle.
3. Peel the sweet potato (alternatively, you can cut the potato in half and scoop out the insides) and place it in the bowl of a food processor. Process until smooth; this should give you about ¾ cup of sweet potato puree. If you don’t have a food processor, you can mash the sweet potato with a fork, adding a little of the hot pasta cooking water to make it easier to mash.
4. Return the cooked and drained pasta to the medium pot over medium heat, adding the sweet potato puree, cheese sauce packet, sage, nutmeg, and salt, then stir until fully combined.
5. To serve, garnish with the cranberries, pecans, and additional sage.

: @NikkiDinki

: @NikkiDinkiCooking

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Charred Tomato Garlic Bread

I love bread.

And by that, I mean:

I. LOVE. BREAD.

And if you have a fresh loaf of bread, according to me (or you!), of course it’s good all on it’s own.

But let me tell you how it gets even better...

It's so simple to char the bread in a grill pan with a little olive oil—on high heat.

It will get mouth-wateringly crusty on the outside, while still remaining soft and chewy on the inside.

And when it’s crisp and browned, take it off of the grill pan and rub it with cut garlic and tomato.

This infuses those flavors ever-so-delicately—and just so incredibly perfectly!—into the bread.

Sprinkle this amazing bread with salt and another drizzle of olive oil, and you have definitely transported that fresh loaf of bread to a whole new level.

Charred Tomato Garlic Bread

servings: 4 to 6

Ingredients:

• One 8 X 5-inch loaf ciabatta bread (or other crusty bread)
• 2 tablespoons olive oil, more for drizzling
• 1 garlic clove, halved
• 1 medium tomato, halved
• ¼ teaspoon kosher salt

Directions:

1. Heat a grill pan over high heat. Cut the loaf of bread in half length-wise and drizzle all sides of it with the olive oil. Place the bread crust side-down on the pan, and cook until grill marks appear and the bread is crusty—2 to 3 minutes. Flip the bread over, then press it down to ensure good contact with the pan; continue to cook until grill marks appear and the bread is charred in spots—2 to 3 minutes more.
2. Remove the bread from the heat and and rub the cut side with the cut side of the garlic, going over the bread a few times. Then rub the bread with the cut side of the tomato, squeezing the juice out of the tomato and onto the bread as you do so.
3. Sprinkle the cut side of the bread with the salt and a little extra olive oil. Serve hot and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Turnip No-Potato Salad

Summer is officially here!

So, of course, I’ve got summer barbecues on my mind!

And obviously that means I’ve got summer barbecue staples on my mind—potato salad, to be exact!

I think we can all agree that potatoes are great, but there are other root veggies out there that are primed for side dish glory.

Take turnips, for instance.

Turnips are a little sweeter than potatoes and make for the most amazing substitute in a “potato” salad.

Combine them with some crunchy celery, a hit of bacon, and a simple dressing made of mayo and Greek yogurt.

Voila!

You’ve got a potato—I mean a turnip—salad to die for!

Turnip No-Potato Salad

servings: 3 cups of salad, serves 4

Ingredients:

• 5 small to medium turnips (about 1½ pounds), cut into ¾-inch cubes (about 5 cups)
• 1½ tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 slices thick-cut bacon
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• 1 tablespoon pickle juice
• 1 teaspoon whole-grain mustard
• ½ teaspoon paprika, more for a garnish
• 2 stalks celery, thinly sliced into half-moons (about ¾ cup)
• 3 scallions, thinly sliced (about ¼ cup), more for a garnish

Directions:

1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the turnips with the balsamic vinegar, oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Bake the turnips until they are tender and lightly colored—20-25 minutes.
2. While the turnips bake, heat a large skillet over medium heat. Add the bacon and cook it until it is crispy—6-7 minutes. Transfer the bacon to a paper towel to drain, then coarsely chop it and set it aside.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, mustard, and paprika. Add the turnips, celery, scallions, and three-quarters of the bacon. Toss this mixture to combine, and season it with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
4. Garnish the salad with the remaining bacon, along with more scallions and paprika.

: @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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