Recipes by Nikki S. Moore (Page 25)

United States Chef

	Chilled Cucumber and Dill Soup by Nikki S. Moore It’s official. I’m in summer-mode when it comes to the kitchen. The thought of turning on my oven makes me pull back in disgust. Heat? In this heat? Not a chance.Surprisingly I found relief from the heat in this chilled cucumber and dill soup. I tend to struggle with cold soup. Gazpacho, with its chunks of vegetables, I’m ok…	1 vote 461 views
	Grilled Vegetable Pizza with Basil Pesto by Nikki S. Moore We rarely go out to eat, but when we do we’re picky. In my opinion, the number one reason to go out to eat is to order something that you can’t do as well at home. Pizza was my favorite example. I don’t have a wood fired oven, pizza peels drive me crazy (my pizza dough always seems to stick while I’m trying to get it on the pizza…	1 vote 652 views
	S’more Cupcakes by Nikki S. Moore I’ve never understood the desire to slow-roast marshmallows. Those people who turn their marshmallows methodically at a safe distance from the flames are enigmas to me. Where is the urgency? While you dally near danger in the hopes of getting a perfect toast, I’ve eaten four s’mores.Marshmallows are meant to be plunged into the…	1 vote 375 views
	Farro Salad with Bell Peppers and Olives by Nikki S. Moore Tis the season for outdoor entertaining and with it that dreaded request to “please bring a side dish.” Maybe it’s just me, but I find being a guest in the winter is far easier than being a guest in the summer. In the winter, a bouquet of flowers or a bottle of wine, makes any host happy. In the summer, when I’d rather be reading a…	1 vote 1 comment 671 views
	Black Bean Burgers by Nikki S. Moore For those that don’t know me, let’s be straight. I like my burgers made from beef. For as long as I can remember, I’ve approached the idea of the veggie burger with a certain amount of skepticism. ”How,” I’ve wondered, “could a veggie burger ever replace the real thing?”And for a while there it seemed like I was right. I ordered…	1 vote 723 views
	Blue Cheese Gougeres by Nikki S. Moore I won't deny it. The name itself, pronounced "goo-ZHERES," conjures up something far grander than this humble looking cheese puff. One might be tempted to pass over these small bites in favor of something more fancy. Please don't.Gougeres may lack visual panache and the ingredient list may best be described as pantry staples, but one…	1 vote 1 comment 637 views
	Three Ways to Delicious Grilled Cheese by Nikki S. Moore April is National Grilled Cheese Month. Hopefully you’ve prepared accordingly. Your griddle is well-seasoned, butter remains on the counter in a perfect spreading state, and you have cheese that is NOT pre-sliced with a thin sheet of plastic in your refrigerator.I know what you’re thinking. When did she become the food snob? I…	1 vote 641 views
	Fried Coconut Shrimp with Sweet and Spicy Dipping Sauce by Nikki S. Moore As promised, my thoughts have turned to spring this week. I’m particularly excited for outdoor entertaining. Now, before the heat and bugs of summer, is the perfect time to roll out the grill and invite some friends over for dinner under the stars.This recipe for fried coconut shrimp with sweet and spicy dipping sauce is an ideal…	1 vote 796 views
	Lentil and Vegetable Stew by Nikki S. Moore I have a confession to make. Here in Charlotte, tiny, bright green leaves cover trees and tulips blossom with a host of other flowers. The temperature is hovering around 80. It’s gorgeous and I’m wishing for just a little more winter. Have I lost my mind?Born and raised in Florida, I never thought I would mourn the loss of…	1 vote 469 views
	Arepas de Queso by Nikki S. Moore Raised on “Georgia ice cream,” I’d say I know a thing or two about grits. For those who hail from other parts of the country or the world, grits are a porridge-like food made of ground cornmeal that is a staple on Southern tables. They can be served for breakfast with chipped beef or red-eye gravy, cooked with cheese to make a…	1 vote 462 views