Podcast appearances and mentions of nikki dinki

I've finally broken down and accepted the fact that the only way forward with this project is to humbly ask you for your direct patronage. Kind of. This episode is sponsored by Nikki Dinki's Pre-Crumpled Tissues, Classic and Danish Modern, sold in a stylish 3-pound sack in your choice of pigeon gray, end-of-days black and harrowing phlegm-yellow.   Credits: Produced, written and performed by Scott Pinkmountain   Voices: Tina Karisch – Deutschesprachedinge Lindsay Beamish – just trying to help   Music: Ellington, Mingus, Roach – Caravan Myles Boisen Past - Present - Future – Everything I Have is Yours Herb Alpert and the Tijuana Brass – Spanish Flea Hank Mobley – Dis Dis Katherine Hoover – Winter Spirits for Solo Flute J.J. Johnson – Minor Blues Herb Alpert and the Tijuana Brass – A Walk in the Black Forest Chet Baker – Thank Heaven for Little Girls Gino Robair – Cup #1 and Cup #2 Moon Boots – Hold Me Tight John Coltrane – Crescent David Bowie – Rock and Roll Suicide   Follow us on Bluesky

Damaris Phillips reflects on how her Southern and Midwestern roots shaped her culinary style, with family playing a key role in her passion for food. She reminisces about learning to cook biscuits with her grandmother, revealing why biscuits and gravy remain her ultimate comfort food. Damaris shares her creative approach to hosting Kentucky Derby events with fun, themed outfits, like "Clown Couture" and "Animal Print Power Clash." As a passionate advocate for female friendships, she opens up about the importance of girls' trips and how her bond with fellow Food Network Star contestant Nikki Dinki blossomed into a lifelong friendship. The chef discusses her husband's influence on her vegetarian cookbook, Southern Girl Meets Vegetarian Boy, and shares stories from her time on Food Network Star, where Bobby Flay became a mentor and friend. She teases the new all-star season of Outrageous Pumpkins, where former contestants face off in intricate pumpkin carving challenges. Damaris touches on her love for fall traditions, including her tips for hosting the perfect autumn gathering. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Damaris Phillips on Instagram: HERE Learn More About Outrageous Pumpkins: HERE Hosted on Acast. See acast.com/privacy for more information.

Jacob is enraged that no one knows his favorite chef-Jacques Pepin. To prove his lack of culinary fame, Jay & Bob phone their moms, they call chef Nikki Dinki, and Black Lou hits the streets of NYC to see if anyone has heard of Jacques Pepin. Christine offers up many other celebrity chefs that are more famous than this Frenchman. Jay has a horrible Uber experience and really wants a penny-farthing. *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

Robert Iler from "The Sopranos" and the "Not Today Pal" podcast stops by for the first time. Bobby auditioned for the Sopranos and it didn't go well. Nikki Dinki calls in to talk about acting with Robert and that does not go as planned. Everyone agrees that L.A. is an acquired taste and a few people in the studio have O.C.D. FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf

Chris and Dominick have the most heated discussion they've ever had...about Taylor Swift ignoring larger-than-life pop icon music industry behemoth Celine Dion at the Grammy Awards. After a Britney Watch recap that is mainly a call-to-action against Justin Timberlake, they discuss King Charles' prostate and Drake's prostate examining instrument. Then, Nikki Dinki joins to break down just how many kids Nick Cannon has and how he's somehow in a good place with all of their mothers? This is an episode full of cliteral chaos.You can find Nikki at @nikkidinki and find her podcast here.You can find Dom at dommentary.com.You can find Chris at @thechrisderosa.Follow the show at @fixingfamouspeople.Subscribe to the Patreon Fixing Bonus People here.Write a review and let us know who you want us to fix! Hosted on Acast. See acast.com/privacy for more information.

Celebrity Super-Chef, Masterbaker Nikki Dinki finds chemistry with Bobby.

A Fresh Story, season 4, episode 4 October is Pregnancy and Infant Loss Awareness Month, and we're honored to hold space for these profound stories. These stories may be of grief, but they are also of hope, resilience, and most of all, unconditional love. As a reminder, be gentle with your heart, and if you are not able to listen to this episode at the moment, we understand and we are holding you close. We know these conversations will change you as they have changed us. Nikki Dinki is a chef, author, mom, TV Host, and comedy writer. I was first introduced to Nikki when she was on Food Network Star in 2013. She seemed so lovely, relatable, and sweet (spoiler alert: she is). She seemed like someone I'd be friends with. I was pregnant with my first son at the time I watched her on Food Network Star, and so when she announced that she too was pregnant on the season 9 finale, I was so excited for her. My son was born in August, and in the flurry of new parenthood, I forgot that Nikki's child was also due. Months went by, and I started to worry, where was Nikki? Where was the baby? And, then I saw this post on her website. Willa had been stillborn, on her due date, November 25th, 2013. I will never forget reading about the Lemonade Cheesecakes for Willa, and I never forgot Nikki or Willa. My heart broke for her, and I thought often of her and Willa. In the years since, Nikki and I bopped around the same media circles and when it came time to produce this series, I knew I had to talk to Nikki. I wanted to know more about her journey after loss, and of course, about sweet Willa. Almost 10 years later, Nikki describes every moment so honestly, and with such grace and reverence for her daughter. We talked about the quiet that comes with a stillbirth, and how she kept going after Willa's passing, with work – and the incredible importance of mementos. We chatted about how she feels so connected to her daughter and how Willa is with them every day. Nikki's courage, humor, and love for her daughter is palpable, and I was so grateful to get to spend the time with her and Willa. You can read some of Nikki's recipes and stories here: Willa's Lemonade Cheesecakes Pregnancy after loss: Little Baby's Caramel Apple Monkey Bread Nikki, thank you for sharing Willa with us all. We will remember her always. You can find Nikki on Twitter and Instagram, TikTok, and her website. Check out her newest cookbook, More Veggies Please!

Nikki Dinki is a chef, author, mom, actor, TV host and picky-eater-turned-veggie-lover! You can flip through her award-winning first book, Meat On The Side, follow her adventures and unique creations on multiple Food Network and Cooking Channel series, and watch her share recipes and tips regularly on the Wendy Williams, Dr. Oz, Nick Cannon and Today show. Her newest cookbook More Veggies Please! has recently hit the marketplace with critical acclaim and her podcast “You're So Creative”, exploring the business behind creative professionals launches this summer. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bonfire Chef, Nikki Dinki gets tricked by Jacob while Bobby gives the room a hot gift.

There's WHAT in my muffins? Pairing vegetables and comfort food is a new concept to many of us. Conversations about vegetables in our mac and cheese and even pureed in our muffins may make many of us cringe but, what if I told you it CAN be delicious! We so often focus on kids who don't eat vegetables but what about adults and teens who could use some help with this too? Gone are the days of simply boiling or steaming vegetables, vegetables now make the most delicious main dishes AND secret ingredients in our favorite comfort foods. As a kid and teenager who ate a very simple diet, Nikki Dinki found herself avoiding fruits and vegetables most of her life, until she moved to New York as an adult. Her journey to learning to love vegetables started her on a unique culinary adventure that uses them in innovative and decadent  ways that can enhance all of our meal prep! Through this conversation with our new Gather friends you will hear more about: -What it's like as an adult learning to love vegetables -When you find what vegetables you like, how to eat them in new and creative ways-how to get more veggies when eating your favorite comfort foods  & so much more! Follow Nikki on Instagram @NikkiDinki and purchase her latest book HERE! Interested in the dissolvable food labels she swears buy? Find them here! 

It's Nikki Dinki vs Chef Jacob in The Great Muffin Bake-Off! Bobby Kelly judges and gets sick!!!

If you have picky eaters, you've probably tried everything to get them to eat their veggies: new recipes, sneaking vegetables into meals, and making their meals into food art. It can be really frustrating, but no matter how picky your kids are, there are ways to encourage them to eat their vegetables without a ton of work and stress.  In this episode, I sat down with Nikki Dinki, foodie, chef, TV host, comedy writer, and author of More Veggies Please!: Easy Kid-Approved Meals and Family-Friendly Comfort Foods with Surprising Veggie Twists.” As a kid, Nikki Dinki was called “picky Nikki” because she was the pickiest kid around, living off only bread and cheese, even into her young adult years. She found a way to turn it all around and today, she's helping parents find creative ways to add more veggies into their kids' meals.  Nikki talks about her best tips to get kids to eat their veggies, her meat-on-the-side approach, and how she gets healthy meals on the table every night by using her freezer.  Welcome  1:52 Let's talk about your story! 5:38 Do you think kids should be rewarded for eating their vegetables? 10:24 Why do you think it's so hard for parents today to get their kids to eat healthy? 11:56 What should parents know that can re-assure them about feeding their kids? 16:37 You take a meat-on-the-side approach—explain! 20:43 What are your best tips for getting kids to eat their veggies? 23:21 We're all so busy. What are your tips and tricks to get healthy meals on the table every day?  26:25 What are your favorite recipes from your book? LINKS MENTIONED IN THE SHOW Julie mentions this recent study that suggests rewarding kids for eating their vegetables is effective.  Julie mentions Dr. Mark Hyman and his “condi-meat” approach. Nikki mentions the book, “Modern Freezer Meals," by Ali Rosen. Purchase Nikki Dinki's book, "More Veggies Please!" Learn more about Nikki on her website NikkiDinkiCooking.com Follow Nikki on Instagram. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener. Thrive Market Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift. 

@rolandsfoodcourt with @gennaro.pecchia & @paulofcharsky we have @kevinbludsobbq & @galuten talking BBQ & @nikkidinki … details to come

Chef Nikki Dinki joins The Bonfire and shares about her experience accidentally getting caught up in the lifestyle and brings in delicious treats for the whole crew.Stream "The Bonfire with Big Jay Oakerson & Dan Soder" for 3 months free on the SiruisXM app! Offer Details Apply: www.SiriusXM.com/BonfireFollow us on all social media @TheBonfireXM @DanSoder www.DanSoder.com@BigJayOakerson www.BigJayOakerson.com@NikkiDinki www.NikkiDinki.com

Chef Nikki Dinki joins The Bonfire and after feeding the guys tells stories of working with Wendy Williams!Stream "The Bonfire with Big Jay Oakerson & Dan Soder" for 3 months free on the SiruisXM app! Offer Details Apply: www.SiriusXM.com/BonfireFollow us on all social media @TheBonfireXM @DanSoder www.DanSoder.com@BigJayOakerson www.BigJayOakerson.com@NikkiDinki www.NikkiDinkiCooking.com

Corri's good friend Nikki Dinki joins the gabfest to talk about how to get kids to eat their veggies! Nikki is a mom, a voice-over artist, a cook, a cookbook author, a tv host... and her IG feed will definitely make you hungry! Her new book, More Veggies Please is FILLED with amazing recipes and ideas for getting veggies into familiar (and yummy) foods!  ---------------------------- Check out our MOMMY MUST-HAVE OF THE WEEK (along with lots of other idea lists for mamas! Thanks for listening! Make sure to follow us @himynameismomofficial! ------------------------------ If you want to support our podcast without it costing you a dime, shop our affiliate links! We want to share some our favorite things with you, so we've partnered with ONLY brands we use and believe in… If you like what you see and decide to make purchase, we'll get as small commission for sending you their way, and it will help us continue to make Hi My Name Is Mom! We appreciate you, mama!!  FOR childcare needs, we LOVE care.com! Use code “JOINCARE20” for 20% off of a premium membership.  If you wanna feel STRONG again after baby, with a side of feeling great in your clothes, check out Legion - from supplements to custom meal plans to a full on coaching program, they've got you covered! And we've got 20% off for you with code “MyNameIsMom”  AND, grab a bottle of DAOU wine! (we get no commission on this, we just want our fellow moms to enjoy the best wine EVER)!  

Nikki Dinki is a chef, TV host, cookbook author, blogger, recipe developer, professional voice over artist and terrace gardener living with her family in New York City. She cooks in a way called "Meat on the Side" which focuses on veggies, making them unique and the star of the plate. It's also the title of her terrific cookbook from St. Martin's Griffin. In this episode, Nikki shares her one way ticket destination to ten years into the future. Plus, Nikki offers fantastic inspiration for "meat on the side" cooking. Nikki is just one of the extraordinary guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they'd go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Grammar Girl, Mignon Fogarty; Journalist-Humorist-Actor Mo Rocca; ; Bronx Borough President Ruben Diaz, Jr.; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more. 

This week on Sharp & Hot, Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side. Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate. Eggplant “Meatballs” MAKES ABOUT FORTY 1-INCH BALLS 500 | FF I make huge batches of these “meatballs” and use them with everything. Top any pasta with them, like Brussels Sprouts + Pear Carbonara (page 147) or Spaghetti Squash “Mac” and Cheese with Green Chilies (page 216); throw them on a hero roll with a bit of tomato or eggplant sauce and some grated Parmesan; toss them with Three-Onion Rice (page 216); or use them to make a salad heartier, like Escarole Salad with Pesto Dressing on page 74. 1 medium eggplant (about 1 pound) 3 tablespoons olive oil 10 ounces cremini mushrooms, coarsely chopped 1 small yellow onion, coarsely chopped 1 poblano chile, seeds and ribs removed, coarsely chopped 4 garlic cloves 1 teaspoon fresh thyme leaves ½ teaspoon fresh rosemary leaves 1½ cups panko bread crumbs 1 large egg 1½ teaspoons kosher salt Preheat the oven to 450°F. Grease a clean baking sheet or line it with parchment paper. Cut the egg¬plant in half lengthwise and place, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the cut surfaces. When the oven is hot, bake the eggplants until tender to the touch, 25 to 30 minutes. Set the eggplants aside to cool, but leave the oven on. Add the mushrooms, onion, poblano, garlic, thyme, and rosemary to a large food processor and pulse until finely chopped. Stir as necessary and do not overprocess; you want small pieces but not mush. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the chopped vegetables and sauté until tender and any moisture they give off has evaporated, 7 to 10 minutes. Meanwhile, using a soupspoon, scoop the flesh of the cooled eggplants into the food processor. Process until pureed; you should have about ¾ cup eggplant puree. When the vegetables in the skillet are cooked, stir the eggplant puree into them and mix well. Transfer the mixture to a large bowl. When the mixture in the bowl is cool enough to handle, add the bread crumbs, egg, and salt to it and mix well until everything comes together. Pinch a walnut-size amount between your fingers and then roll it into a 1-inch ball; repeat until all the mixture is shaped into balls. Arrange the balls on the prepared bak¬ing sheet and bake in the still-heated oven until crisp and medium brown on the outside, 25 to 30 minutes. Bake refrigerated balls at 400°F for 5 minutes and frozen balls for 10 minutes. Microwaving works, too, but gives you a softer texture. FF Serve these to your kids and after they gobble them up you will be in my debt forever. Because your kids just ate a ball of veggies, and they liked it! They will especially like them if you pair the “meat¬balls” with their favorite pasta and sauce. These “meatballs” are even great with mac and cheese! (I just made myself really hungry, gotta go . . . )

Nikki Dinki joins the Clever Cookstr to talk about her new book Meat On The Side: Delicious Vegetable-Focused Recipes for Every Day. She's on a mission to show omnivores new and exciting ways to eat their vegetables. Read the full transcript here: http://bit.ly/28Q1mfk

Fun with Nikki Dinki from 2015 talking about Junk Food Flip. Check out her new book Meat On The Side Here --->http://amzn.to/1UecrBQ

We talk to chef Nikki Dinki about her new TV show, "Junk Food Flip" and about how to eat healthy yet delicious.

We talk to chef Nikki Dinki about her new TV show, "Junk Food Flip" and about how to eat healthy yet delicious.

Nikki Dinki is a chef, cookbook author and blogger. Nikki is best known as a contestant on the ninth season of the Food Network series Food Network Star and as the co-host of the Cooking Channel series Junk Food Flip.

On this episode we are talking to the fabulous Nikki Dinki from Cooking channel's "Junk Food Flip" and Food Networks "Food Network Star". Nikki is hella funny, a great cook, and a really awesome person! What is it like to go from contestant to host with Food Network, working with Bobby Dean and so much more!  How does one go from hating all great food to loving it? Nikki will lt us know! We also are 4 days away from the CT Chefs Challenge and a huge announcement is made tonight regarding the event! Chef Plum will also talk the goldbar event for Truecooks, doing media for food events, and preparing to host a live event in front of a live crowd! 

Special guest Nikki DInki joins an ALL NEW No Rules, Just Mics. Rules Breakers Unite for No Rules, Just Mics with Topher, Christian and Bersin at 8pm EST/5pm PST Followed By Guilty Pleasures with Karan, Jeff and Kat at 9pm EST/6pm PST. You never know who might call in