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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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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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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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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Christmas Green + Red Cheese Balls

I don’t think I’ve ever had a party—small or large, planned or last-minute—where I haven’t served cheese.

If I’m standing around, drinking wine and chatting, I want to be snacking on some sort of cheesy goodness.

And when it comes to Christmas, I find that my family is always in need of appetizers.

I love the part of holiday gatherings where everyone is just relaxing and munching...

So to bring some cheese to the holidays and keep things super festive at the same time, may I present you with Christmas Cheese Balls!

The ingredients are few and the time involved is minimal, but in the end you'll be walking in with a show-stopping appetizer!

You can make just the cheese ball with the green inside and enjoy a pesto-inspired ball with a red outside of tart and crunchy pomegranates.

Or you can choose the ball with the red inside made with sundried tomatoes and green-coated in pistachios and herbs.

No matter what you do, you’ve got a cheese ball!

And with that, you’ve got a party!

Christmas Cheese Ball
(Red Outside + Green Inside)

servings: 1 cheese ball

Ingredients:

• 4 ounces cream cheese, chilled
• 4 ounces herbed goat cheese, chilled
• ½ cup coarsely chopped spinach
• ¼ cup coarsely chopped fresh basil leaves
• ⅛ teaspoon garlic powder
• 1 cup pomegranate seeds

Directions:

1. Place the cream cheese, goat cheese, spinach, basil, and garlic powder in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly green.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator to chill until it is firm—25 to 30 minutes.
3. Remove the cheese ball from the plastic and transfer it to a small plate. Press the pomegranate seeds around the outside of the ball to fully cover it, then reshape it as needed to form a sphere. If you are having any trouble shaping it, let it chill for longer and try shaping/decorating again.

: @NikkiDinki

: @NikkiDinkiCooking

Christmas Cheese Ball
(Green Outside + Red Inside)

servings: 1 cheese ball

Ingredients:

• 8 ounces cream cheese, chilled
• ½ cup coarsely chopped sundried tomatoes
• ¼ cup coarsely chopped fresh parsley
• ¼ cup coarsely chopped shelled pistachios

Directions:

1. Place the cream cheese and sundried tomatoes in the bowl of a food processor, then process to combine until the mixture is nearly smooth and evenly red.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic, along with your hands, to form the mixture into a tight ball, then place it in the refrigerator for 10 minutes.
3. Remove the cheese ball from the plastic wrap and transfer it to a small plate. Press the parsley around the outside of the ball to fully cover it, then repeat with the pistachios. Reshape the cheese ball as needed to form a sphere.
4. Serve alongside the red cheese ball and your favorite crackers!

: @NikkiDinki

: @NikkiDinkiCooking

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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

: @NikkiDinkiCooking

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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.

: @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!

: @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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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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Quinoa Crust Cheese Pizzas

My kids have LOVED pizza since before they could even say “pizza!”

This obviously means that we have pizza once a week in our house (or, possibly four times a week?).

Often we go out to one of our local pizza places and then eat our slices in the park.

But lately I’ve been trying to find a version I can make at home that's a little healthier—but still satisfies our need for pizza!

These quinoa crust pizzas are remarkably easy.

You just cook up some quinoa and mix it with the eggs—which believe it or not—gives you a nice, sturdy crust.

If you're trying to understand how that wet mixture of quinoa, eggs, baking powder, and Italian seasoning forms a crust, you'll have to trust me.

It firms up so beautifully in the oven and is one of the most robust alternative-type crusts I've ever made.

This crust has a slightly wheat-y taste, which my kids don’t mind at all.

But if you have an extra picky eater, try making the crust on the thin side and loading on the toppings.

This will allow the focus to be more on the flavors of the sauce and cheese rather than the quinoa.

This is the kind of meal I love to make because you don’t feel like you're being healthy—you just feel like you're eating pizza!

These are also great to freeze so you have individual-sized pizzas ready to go anytime!

Quinoa Crust Cheese Pizzas

servings: Eighteen 4-inch pizzas

Ingredients:

• 1½ cups quinoa
• 6 large eggs
• 1½ teaspoons baking powder
• 1½ teaspoons Italian seasoning
• 1½ teaspoons kosher salt
• 2 cups pre-made pizza or tomato sauce
• 2 cups shredded mozzarella (16 ounces)

Directions:

1. Preheat the oven to 450°F. Rinse the quinoa in a mesh strainer and then transfer it to a medium saucepan. Add 3 cups of water and bring to a boil over high heat; cover the pan and turn down the heat to maintain a simmer. Let the quinoa cook until it is tender—10 to 15 minutes, then transfer it to a medium bowl and let it cool.
2. Mix the eggs, baking powder, Italian seasoning, and salt in a small bowl. Then add this mixture to the cooled quinoa and stir to combine.
3. Line a baking sheet with parchment paper and pour the quinoa onto it; flatten and shape it with your hands into 4-inch-diameter rounds (using about ¼ cup of dough for each round), ¼- to ½-inch thick.
4. Place the crusts in the oven and bake them until they are golden brown—about 15 minutes. Remove them from the oven and top each with about 2 tablespoons of the pizza or tomato sauce, then 2 tablespoons of the cheese.
5. Return the pizzas to the oven until the cheese is melted—5 minutes more.

Notes:

• If your kids are weary of the quinoa crust, try adding some extra toppings so you have a lot of sauce and cheese and just a little crust in each bite. Another option is to make the crusts a little thinner.
• To Freeze: Let the crusts cool before adding the toppings; once cooled, add the toppings as in Step 4. Freeze the pizzas topped, but not baked. To heat from frozen, bake at 450°F until the cheese is melted and the crust is thawed through—7 to 10 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Broccoli Tater Tots

Does anyone really want to eat their broccoli steamed?

Sitting there, waterlogged and sad on the side of the plate?

I don’t know about you, but broccoli tater tots seem like a MUCH more exciting way to eat this green veggie!

Sure, these tots take a minute or so longer than steaming up some florets, but I’ve streamlined the process for you.

And they're the perfect food to store in the freezer, so yes, you can have tots ANYTIME!

To make them, just mix together finely chopped broccoli (stems and all!), throw in some eggs, seasonings, a touch of cheese and flour...

Form them into whatever shapes you like and let them roll around in a flurry of panko and crushed tortilla chips...

Then bake them up into crunchy perfection!

You'll never look at broccoli the same way!

Broccoli Tater Tots

servings: 36 tater tots

Ingredients:

• ¾ cup crushed yellow corn tortilla chips
• ¾ cup plain panko bread crumbs
• ½ teaspoon paprika
• 1 large bunch broccoli (about 1½ pounds), entire stem + florets coarsely chopped + rinsed
• ¾ cup grated parmesan cheese (about 3½ ounces)
• ½ cup all-purpose flour
• 3 large eggs
• 2 teaspoons kosher salt
• 1½ teaspoon garlic powder
• Pinch of ground black pepper

Directions:

1. Preheat the oven to 425°F. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a Ziploc bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
2. Clean the bowl of the food processor, then place the broccoli inside and pulse until it is coarse and grain-like in texture (you should have about 4 cups of this broccoli “rice”).
3. Transfer the broccoli to a large bowl with the parmesan, flour, eggs, salt, garlic powder, and pepper and mix together to combine.
4. Using your hands, roll the broccoli mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tot in the corn chip breading mixture, reshaping afterwards if necessary.
5. Place the formed broccoli tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tots lightly with nonstick olive oil spray and bake them until browned—about 20 minutes.

Notes:

• Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let freeze completely; once frozen place them in a plastic food storage bag. To reheat, place in a 425°F oven on a baking sheet and cook for 10 minutes

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Chicken Boxed Mac + Cheese

Buffalo Mac and Cheese—made in minutes and good for you?!

If  you think you're dreaming, I would suggest pinching yourself! Then read on!

I wanted to bring all the usual Buffalo chicken suspects to the table: Franks RedHot Sauce, celery, and chicken, of course.

Then to make sure you feel good about piling your plate with seconds, we'll toss in some wilted spinach, which also livens things up a bit.

And because you already have butter in there from the mac and cheese, the hot sauce is all you need to finish off that classic Buffalo flavor.

This is sinfully delicious, but let’s not forget—you are eating chicken, celery, and spinach.

So it really is a complete meal, veggies included!

Dig in, already!

Buffalo Chicken Boxed Mac + Cheese

makes: 3 cups

Ingredients:

• One 7.25-ounce boxed mac + cheese with cheese powder (such as Kraft Macaroni + Cheese Dinner Original)
• 4 tablespoons unsalted butter
• 2 tablespoons whole milk
• 2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 1 cup lightly packed fresh baby spinach (about 1½ ounces)
• 4 ounces cooked chicken, chopped (about 1 cup)
• ¾ cup finely chopped celery (about 3 stalks)
• Pinch of blue cheese (optional)

Directions:

1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished.
2. Return the pasta to the same pot over medium heat, adding the butter, milk, hot sauce, and cheese powder packet, then stir all ingredients to combine.
3. Add the spinach, chicken, and ½ cup of the celery, then stir to incorporate all ingredients and wilt the spinach.
4. To serve, top with the remaining celery and a sprinkle of blue cheese (if desired).

: @NikkiDinki

: @NikkiDinkiCooking

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Buffalo Cabbage Spring Rolls

Check out this recipe for my Buffalo Cabbage Spring Rolls—from my book Meat On The Side!

Buffalo Cabbage Spring Rolls

servings: 6 Spring Rolls + 1 Cup Dipping Sauce

Blue Cheese Dipping Sauce:

• ½ cup blue cheese crumbles (2 ounces)
• ¼ cup sour cream
• 2 tablespoons buttermilk
• 3 tablespoons finely chopped scallions, (green parts only)
• ¼ teaspoon kosher salt

Buffalo Cabbage Spring Rolls:

• 1 teaspoon olive oil
• 1 boneless, skinless chicken breast half (6 ounces)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 ounces cream cheese
• ⅓ cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2½ cups lightly packed cabbage slaw mix (from the supermarket)
• ¾ cup finely chopped celery
• ¼ cup finely chopped scallions
• ¼ cup coarsely chopped fresh cilantro
• ½ teaspoon garlic powder
• 6 flour egg roll wrappers
• Canola oil, for frying

Blue Cheese Dipping Sauce:

1. Put the blue cheese crumbles in a small bowl, breaking up the pieces if they are bigger larger than ¼ inch. Add the sour cream, buttermilk, scallions, and salt to the bowl and stir to combine. Set aside.

Buffalo Cabbage Spring Rolls:

1. Heat the oil in a small skillet over medium heat. Sprinkle ½ teaspoon of the salt and ¼ teaspoon of the pepper evenly all over the chicken. Add the chicken to the skillet and cook until golden brown on both sides and cooked through—, about 6 minutes per side. Transfer the chicken to a cutting board to rest for 2 to 3 minutes; then chop it into ½-inch pieces.
2. To make the filling, placePut the cream cheese and hot sauce in a large microwave-safe bowl; and microwave on high until the cheese is has slightly softened slightly—, 15 to 20 seconds—. and then wWhisk the mixture them tountil well gethercombined. . It (This mixture does not have to be perfectly smooth; it’s okay to have some lumps.) Add the chicken, slaw mix, celery, scallions, cilantro, garlic powder, and the remaining ½ teaspoon salt, and ¼ teaspoon pepper to the bowl and stir until well combined.
3. Arrange the egg roll wrappers on a work surface, orienting each so one corner points toward you (making a diamond shape). Have ready a small bowl of water and a pastry brush. Make the rolls one at a time: Spoon about ½ cup of the filling onto the center and then brush a little water onto the margins. Fold up the bottom corner over the filling; then fold up each side corner. Then roll the filled wrapper over on itself toward the top corner.
4. Pour oil into a small or medium heavy-bottomed saucepan to a depth of at least 2 inches (but not more than halfway up the sides). Place the pan over medium-high heat and bring the oil to 375°F; (use a candy thermometer to register the temperature). Working in small batches, fry the rolls until they are golden brown on all sides—. 4 to 6 minutes. Transfer each batch to a paper- towel– lined plate to drain.
5. Serve the rolls hot with Blue Cheese Dipping Sauce.

Notes:

• don’t always have buttermilk on hand, and although it adds a little extra tang to the dipping sauce, it can easily be replaced with any milk or cream you keep have in your fridge.
• 50/50 - With all the flavor going on in these spring rolls, you will not miss the meat if you prefer a vegetarian appetizer—there are many times I choose to serve them meatless. To make half the recipe meatless, use only 3 ounces chicken, but add an extra ½ cup slaw mix; (don’t add the chicken to the filling until after you’ve made 3 vegetarian rolls. Or to go totally meat-free, and simply replace all the chicken with an extra cup of the slaw mix.
• FF - Kids aren’t big fans of blue cheese? Leave it out for a scallion– sour cream dressing. Also to tone down the spicy taste, cut the amount of hot sauce to 3 tablespoons and use 5 ounces of cream cheese instead for a milder version.

: @NikkiDinki

: @NikkiDinkiCooking

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Sundried Tomato + Pesto Mac and Cheese Cups

Why make your mac and cheese into a cup?

Why not?!

It’s cute, your kids will be more likely to eat it no matter what is inside, and you can serve it at parties!

And did I mention how cute it is?!

For this hacked version of mac and cheese, I'm adding sundried tomatoes and pesto.

Two easy-to-find, jarred ingredients that suddenly make mac and cheese feel elegant!

All you need to do is make the mac, add the sundried tomatoes, top it with pesto and parm, bake and serve!

The tomatoes deepen the flavor, while the zingy pesto adds a fresh note!

It’s mac and cheese that you can suddenly serve to guests!

Or just devour standing in the kitchen on a Tuesday night.

Either way, you win.

Sundried Tomato + Pesto Mac and Cheese Cups

makes: 10 cups

Ingredients:

• One 14-ounce box of macaroni and cheese (with liquid cheese packet)
• ½ cup coarsely chopped sundried tomatoes
• ¼ cup basil pesto
• 2 tablespoons grated parmesan cheese

Directions:

1. Preheat the oven to 350°F and prepare a non-stick muffin tin with cooking spray. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook until al dente—about 9 minutes; drain when finished. Return the cooked pasta to the pot and turn the heat down to medium, then stir in the cheese packet and tomatoes.
2. Scoop ½ cup of the macaroni mixture into each of the prepared muffin cups, then top each cup with about 1 tablespoon of the pesto and about ½ teaspoon of the parmesan.
3. Bake the cheese cups until the pasta on the top of each is lightly browned but not crunchy—about 12 to 15 minutes. Allow the cups to sit in the pan to cool for at least 10 minutes before unmolding them.

: @NikkiDinki

: @NikkiDinkiCooking

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Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

There are a lot of cool things going on in this recipe.

First, the shrimp get tossed in cumin, paprika, and garlic powder, which gets them nice and spicy and gives them TONS of flavor.

Next, you're making a spread of creamy sour cream, spicy chipotle, and cool lime.

Not to mention that you're also whipping up a pineapple avocado salsa—that you should just go ahead and make extra of, because you will want to put it on EVERYTHING.

And last, all of this goodness goes on a piece of jicama that is sturdy yet flexible, and adds another layer of freshness and crunch to the dish.

And because it’s really just a slice of jicama, it takes almost no extra time.

You could use these components separately in lots of dishes this summer, or you could combine them all and make the most outrageous tacos—that are actually crazy healthy for you.

Whatever you do, you are eating good tonight!

Spicy Shrimp Tacos on Jicama Shells + Pineapple Avocado Salsa

servings: 4; makes 8 small tacos

Pineapple Avocado Salsa:

• 1½ cup finely chopped pineapple
• 1 avocado, finely chopped (about 1 cup)
• 1 red pepper, finely chopped (about ½ cup)
• Juice of half a lime
• 2 teaspoons finely chopped cilantro
• 1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells:

• ½ cup sour cream
• Zest of 1 lime
• 1 tablespoon chipotle puree *see note
• 2 teaspoons kosher salt
• One-1½ pound jicama, about 4-5 inches wide
• 3 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 16-20 large/extra large shrimp (about ¾ to 1 pound)
• Pineapple Avocado Salsa
• Cilantro, for a garnish

Pineapple Avocado Salsa:

1. In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells:

1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.
2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandoline, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.
4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Notes:

• You’ll find chipotles in adobo in a small can next to your taco fixings in the supermarket. A whole chipotle pepper is generally too spicy for a recipe, so I take the whole can and puree it in the food processor or blender. Then you can measure out what you need. Store the remaining puree by placing in the bottom of a Ziploc bag and allowing it to freeze like that so you get a log shape. Then just slices off as much of the frozen puree as you need in the future.

: @NikkiDinki

: @NikkiDinkiCooking

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Lentil + Carrot Chicken Nuggets

The classics are the classics for a reason—they're delicious!

Chicken nuggets are simple and simply tasty, and with so many options out there—from the grocery store to McDonalds—you may ask yourself, why make them myself?

Well, I'll tell you why!

These nuggets are worth making because they're unlike anything you can buy.

They're actually half lentils and carrots, and yet they taste like the good-old fashioned chicken nuggets you (and your kids!) are used to! 

The lentils get slightly pureed, which allows them to pretty much melt into the meat.

As for the carrots, you will see some small specks of them in the mix—so if your kids are super weary, you can always skip them.

Or if you’re feeling crazy, you could use parsnips instead!

Like many of my toddler recipes, these are the kinds of things that I make huge batches of and freeze.

And a freezer full of chicken nuggets is a happy freezer indeed!!

Lentil + Carrot Chicken Nuggets

makes: 50 nuggets

Ingredients:

• 1¾ cups chicken stock
• 1 cup dry split red lentils
• 2 cubes chicken bouillon
• 2 cups grated carrots (about 6 ounces)
• 1 pound ground chicken
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ cup Italian breadcrumbs
• 1 tablespoon olive oil

Directions:

1. Place the chicken stock, lentils and bouillon in a small saucepan. Bring the stock to a boil, then reduce it to a simmer and cook the lentils until the broth is fully absorbed and the lentils are very soft—about 15 minutes.
2. Add the carrots to the bowl of a food processor and pulse until they are crumb-like in texture—ground, but not pureed. Then transfer the cooked lentils to the food processor with the carrots and pulse to combine the ingredients.
3. Next add the chicken, parmesan, garlic powder, onion powder, and salt to the food processor and pulse again until all ingredients are just combined; avoid overmixing.
4. Scoop the mixture by tablespoons and shape it by hand into nuggets (the easiest way to do this is to form the mixture into a ball, then smash it flat and add dents and curves by hand). Then coat each nugget well in the breadcrumbs.
5. Heat the oil in a large skillet over medium-high heat; add 10 to 12 nuggets and cook them until all sides of the nuggets are golden brown—4 to 6 minutes per side. Repeat this process until all of the nuggets have been cooked.

Notes:

• If you prefer to bake the nuggets rather than frying them, preheat the oven to 425°F. Place the prepared nuggets on a parchment-lined or nonstick baking sheet. Spray the nuggets with olive oil cooking spray and bake them until they are light golden and cooked through—about 15 to 20 minutes. Note that the nuggets will be paler in color—not as brown—than if you were to cook them as in Step 5. The air fryer is also a great option!
• Freeze It: Once nuggets are totally cooked, throw them into a plastic storage bag, and freeze. From frozen reheat the nuggets in an oven preheated to 375°F for 8 to10minutes.
• Hack It: Don’t think your kids are going to go for a handmade chicken nugget? Try to sneak some veggies in by dipping store-bought nuggets in my homemade BBQ sauce or Ketchup.

: @NikkiDinki

: @NikkiDinkiCooking

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