Nicole K. Modic
@kalejunkie • 794,400 subscribers
Shorts
Videos
JUICY SHEET PAN MIDDLE EASTERN BEEF KEBABS, seasoned just like my dad used to make when I was growing up! These kebabs are so juicy and flavorful, you will be obsessed! You can serve however you like—in lavash, pita, over rice, etc. I'm sharing my favorite way below-wrapped in warm lavash. And trust me, you MUST MAKE THESE!!! You'll probably never make kebab another way again! Be sure SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more easy recipes like this! Makes 6-8 servings 2 Ibs ground beef (1 like 85/15 for juicer kebabs, but leaner works too!) 1/2 white onion 1 red bell pepper 4 cloves garlic 1/4 cup parsley, chopped 2 tb tomato paste 2 tsp cumin 2 tsp paprika 2 tsp aleppo pepper (optional but recommend) 1 tsp ground black pepper 11/2 tsp kosher salt Salad 2 persian cucumbers, chopped 1/2 red onion, sliced 2 roma tomatoes, chopped 2 tb sumac 2 tb red wine vinegar 2 tb avocado oil 1 tsp kosher salt Yogurt sauce 1 cup greek yogurt 1 Persian cucumber, grated, liquid pressed out 1/2 lemon 1/2 tsp kosher salt
Nicole K. Modic3,700,000 views • 8 months ago
@kalejunkie Trying the viral Korean hack for cooking a jammy, custardy sweet potato 🍠! As someone who eats a ton of sweet potatoes, it was only fitting I gave this method a go and let me tell you—this is the best method I’ve used yet, and zero oil needed! **Typically I’ve seen this method demonstrated using Japanese sweet potatoes, but since I couldn’t find the exact variety, I can confirm it works for others too! Make sure to FOLLOW me @kalejunkie for more easy recipes and cooking tips! Method: Preheat oven to 375F. Cut ends off your sweet potatoes and place them on a baking tray. Bake for 30 minutes. Remove from oven and place in an ice bath for 2 minutes. Increase heat to 425F. Place the potatoes back onto the baking tray and bake for 30 more minutes. Remove from the oven, let rest for 10 minutes before peeling off the skin. Enjoy! #sweetpotato #sweetpotatohacks #cookinghacks #easyrecipes #koreansweetpotato
Nicole K. Modic532,700 views • 3 months ago
TROPICAL GREENS SMOOTHIE brought to you by @Whole Foods Market! Kicking off 2024 with one of my favorite smoothies, my tropical greens smoothie. This one is packed with fiber, protein, and immune supporting ingredients. I like to enjoy this one for breakfast because it keeps me full for hours, but it’s also a good one to enjoy in between meals too! Customize it and make it your own! I picked up all of the supplements at Whole Foods Market and you are in luck because from January 1/3-1/9, you can save 33% on All Supplements with Prime, 25% without. Shop in-store or tap the link in my bio to learn more. Makes 1 Smoothie 1 1/2 cups chopped kale (any variety, I prefer curly kale) 1 cup 365 by Whole Foods Market frozen mango or pineapple chunks 1 scoop vanilla protein powder (I used @truvani) or plant-based collagen powder (@copinaco) 1 lemon, squeezed 1/2 inch piece fresh ginger 1 tb 365 brand almond butter 1 1/4 cups almond milk Optional: 1 @beekeepersnaturals propolis + vitamin C liposomal packet Add all ingredients to a high-speed blender and blend until smooth. You can add a few ice cubes if desired and add more milk as needed. Pour into a glass and enjoy! #jumpstartjanuary #wholefoodsmarket
Nicole K. Modic4,100,000 views • 2 years ago
MISO GINGER & ORANGE CHUCK ROAST, aka the only thing you truly must make this holiday season. It's bursting with flavor from the magic marinate and the meat is extra tender thanks to the acidity from the orange juice. The best part is that it is the EASIEST thing you can ever make (think 10 minutes prep, MAX!) and it yields so much meat to enjoy for days!! Make sure to FOLLOW @kalejunkie to see all the ways I enjoy this meat during the week! Makes 12 servings 3 1/2-4 lbs chuck roast 1/2 cup orange juice 1/2 cup low sodium soy sauce 3 tb white miso paste 3 tb ginger paste (or 3 inch knob, peeled & grated) 2 tb honey or maple syrup or brown sugar 2 tb rice vinegar 4 cloves garlic, mashed 1 tsp ground black pepper 1 tsp red chili flakes Preheat oven to 325F, then make the marinade. In a medium bowl, whisk together all of the ingredients. Pat dry the chuck roast and place it in a dutch oven. Pour the marinade on top and flip the meat a few times to coat it well. Cover with a lid and place in the oven for 3 1/2-4 hours. Pull it out at the 3 1/2 hour mark and use two forks to pull the meat apart. If it's not easily shredding, pop it back in the oven for 30 minutes more. Once ready, remove from the oven, shred all the meat and toss with the juices. If you want to brown the meat for crispy bits, place the pot back in the oven under the broiler on high for 3-4 minutes. Remove and enjoy!! #chuckroast #chuckroastrecipe
Nicole K. Modic465,800 views • 11 months ago
VIRAL COTTAGE CHEESE FLATBREAD 💁🏻♀️ I was skeptical about this one because to know me is to know that I don't like cottage cheese-or so l thought. This was actually perfection; and if your beef with cottage cheese is the texture, it gets blended into a smooth batter to make this flatbread. You get a delicious, STURDY flatbread that is high in protein and flavor. My version includes parmesan cheese, fresh garlic and italian seasoning for added flavor and WOW. Fill it up however you like. I used garlic spread, grilled chicken, tomatoes, pickled onions and lettuce. Comment and let me know if you below if you would try this!!! 8 oz full-fat cottage cheese (@Good Culture is highly recommended!) 2 eggs 3-4 to grated parmesan cheese 2 cloves garlic 1 tsp italian seasoning Preheat oven to 350F. Line a baking sheet with parchment paper. In a food processor or blender, add all ingredients and process/blend until smooth - about 45 seconds/1 minute. Spread the batter in an even layer on the parchment paper. Bake for 30-35 minutes or until the top has set - depending on your oven, you might need 40 minutes. Remove from oven and let cool completely. Then remove from the parchment paper, fill with your favorite toppings and enjoy! #viralfoodtrends #cottagecheese #cottagecheeserecipes #keto
Nicole K. Modic579,800 views • 2 years ago
Not to toot my own horn or anything, okay maybe I will. CRAZY GOOD ITALIAN CHOPPED SALAD, make it. #viralrecipes #choppedsalad #saladrecipes 4 Cups Iceberg Lettuce finely chopped 3 Cups Romaine Lettuce finely chopped 4 Persian Cucumbers chopped 1/2 Cup Salami finely chopped 1 15 Ounce Can Garbanzo Beans drained and rinsed 1/2 Cup Kalamata Olives chopped 3/4 Cup Diced Tomatoes 1/2 Cup Grated Parmesan Cheese plus more for topping Dressing: 1/3 Cup Extra-Virgin Olive Oil 3 Tablespoons Red Wine Vinegar 1 Teaspoon Dijon Mustard 1 Tablespoon Dried Oregano 1 Teaspoon Garlic Powder 1 Teaspoon Sea Salt 3/4 Teaspoon Ground Black Pepper
Nicole K. Modic530,300 views • 2 years ago
Ok 4, if you count water and salt. Makes 1 round loaf Ingredients 1 packet yeast 1 1/2 cups warm water 2 tsp kosher salt 3 cups gluten free flour Instructions In a large bowl, whisk together the yeast and warm water. Add the flour and salt and mix until you well combined. The dough will be sticky as shown. Cover the bowl and let’s sit in a warm place for two hours to rise (I just put mine in the -unheated- oven since it’s warmer in there than in my house!). Preheat your oven to 450F. Place a covered Dutch oven inside the oven while it is preheating. Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough. Form a ball, using more flour if needed. Score the top in an X shape. Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover. Bake for 35 minutes. Remove the cover and bake for 6-8 minutes more. Remove from the oven and carefully lift the loaf out to cool. Once the bread has cooled, slice and enjoy as desired! #homemadebread #breadrecipes #dutchovenbread
Nicole K. Modic80,800 views • 8 months ago
@kalejunkie CRUNCHY PEPPERONI WRAP-ditch regular bread so you can make a delicious low carb wrap like this. It's crunchy and it's totally giving pepperoni pizza vibes. You can fill yours with anything you like— chose lettuce, turkey, sprouts, tomatoes, pickles and spicy ranch. This recipe makes one large wrap, so share with a friend or store the other half to enjoy the next day. You have to try it! IB: @angelarummans Makes 1 large wrap 3/4. cup shredded mozzarella cheese 24 pieces of pepperoni Fillings: Romaine lettuce Turkey Sprouts Tomatoes Pickles Spicy ranch Preheat oven to 350F. Like a baking sheet with parchment paper. Spread mozzarella evenly on the tray, shaping it with your hands to make it like a rectangle. Add the pepperoni slices in 6 rows of 4. Place the tray in the oven and bake for 15 minutes or until the edges have browned. Remove the tray from the oven and let sit to cool and harden for 5-6 minutes. Lift the wrap off the sheet and flip it over. Add your fillings on one side of the wrap, then fold it closed. Cut into half and enjoy right away. #viralrecipes #lowcarbrecipes
Nicole K. Modic95,500 views • 1 year ago
WHOLE ROASTED GREEK CHICKEN WITH LEMONY POTATOES made in under 1 hour in my new @Ninja Kitchen Ninja Crispi Pro, the best glass air fryer around! The 6qt container is perfect for family meals and the best part is that with the Ninja Crispi, you can prep, cook, store, and reheat all in the same containers, making cleanup and storage a breeze. I am OBSESSED. Here’s how👇🏼 #NinjaCrispi #NinjaPartner Makes 4 servings Veggies 1 1/2 lbs yellow potatoes, peeled and sliced into wedges (~4 potatoes) 1 red bell pepper, sliced into chunks 1 white onion, sliced thin 2 tb olive oil 2 tsp dijon mustard 1 tsp kosher salt 2 tsp oregano 1 tsp ground black pepper 1/2 lemon, juiced Chicken 1 3.5-4 lb whole chicken 1/4 cup olive oil 1 1/2 tb oregano 1 1/2 tsp kosher salt 1 tsp ground black pepper 1/2 lemon, juiced În your large Ninja 6qt glass container, add the potatoes, bell pepper, and onion. Add the olive oil, dijon mustard, salt, pepper, oregano and lemon juice. Toss with a pair of tongs and coat well. Next, pat the chicken dry. In a small bowl, mix together olive oil, oregano, salt, pepper, and lemon juice. Place the chicken on top of the veggies and pour 1/2 the marinade on top, using your hands to massage it onto the skin. Flip the chicken, add remaining marinade and rub it in well. Flip back over and sprinkle with additional salt and pepper. Cover the Ninja. Set to 390F for 55 minutes. At the half way point, remove the lid and flip the chicken. Return lid and let cook for the remaining time. Remove lid and ensure the chicken has achieved an internal temp of 165F. Remove chicken and let it rest. Take a look at the veggies and toss them. If they are roasted and crunchy, they are done. If not, return lid and air fry for 5 minutes more. ENJOY!
Nicole K. Modic63,400 views • 8 months ago
COPYCAT SWEETGREEN HOT HONEY CHICKEN PLATE, one of my favorite things to order at Sweetgreen and therefore also one of my favorite things to make at home. Yes—there are a few steps involved here, BUT the recipe makes six servings, so you can cook once and enjoy during the week. This bowl has the yummiest blackened chicken, crispy sweet potatoes, quinoa and a tangy slaw, all drizzled in a hot honey dressing—SO SO GOOD. Comment below and tell me your favorite Sweetgreen item so that I can recreate it for you! Makes 6 servings Blackened Chicken 2 lbs chicken thighs, cut into bite sized pieces 2 tb olive oil 3 tb balsamic vinegar 2 tsp chili powder 1 tsp black pepper 2 tsp cumin 1 tsp coriander 2 tsp kosher salt Quinoa 1 1/2 cup quinoa, rinsed well 3 cups broth (or water) Sweet Potatoes 1 lb sweet potatoes (~2 medium sweet potatoes, cubed) 1 tb olive oil 1 tsp onion powder 1 tsp chili powder 2 tb nutritional yeast Hot Honey Dressing 1/2 cup olive oil 3 tb honey 1 tb dijon mustard 2 tb apple cider vinegar 1 tsp red pepper flakes & 1/2 tsp kosher salt Slaw 3 cups purple cabbage, shredded 1 cup shredded carrots 1/2 cup greek yogurt 1 tb dijon mustard 1 tb honey 1 tb apple cider vinegar 1 lime, juiced 1/4 cup fresh parsley, chopped 1/2 tsp kosher salt Preheat oven to 400F. Toss sweet potatoes with oil and seasonings. Place on a baking sheet and bake 35-40 minutes until crispy, giving them a toss at the halfway mark. Next, add chicken pieces to a bowl and toss with oil and seasonings. Cook chicken in a large skillet over medium heat until blackened and cooked through. Cook quinoa—add quinoa and broth to a small pot. Bring to a gentle boil, then cover and turn heat to low for 15 min. Remove cover and fluff. Make dressing by whisking together all of the ingredients. Last, make the slaw—add shredded cabbage and carrots to a bowl. Toss with remaining dressing ingredients. Last, build your bowls. Pour hot honey dressing on top and enjoy! #sweetgreen #mealprep #mealpreprecipes
Nicole K. Modic105,300 views • 1 year ago
Copycat Nordstrom Tomato Soup with Spicy Cheddar Crostini Growing up, my mom and I would end every shopping date with lunch at the Nordstrom cafe and the one thing we always ordered? The signature tomato soup. So as we slowly segue into Fall, I'm dropping my version of their famous soup, along with spic cheddar crostini for the perfect pairing! Comment SOUP or LINK and I will DM you all the tools you see me using in this video-my kitchen staples! Makes 6 servings Nordstrom Tomato Soup 2 tb olive oil 1 onion, roughly chopped 3 carrots, peeled and roughly chopped 3 cloves garlic, mashed 228 oz cans whole peeled tomatoes 2 tb dried basil 1 tsp kosher salt 1 tsp ground black pepper 8 cups chicken broth (or vegetable broth) 1 3/4 cups heavy cream (or coconut milk) Spicy Cheddar Crostini 1 loaf ciabatta bread 1 cup spicy cheddar cheese (I used @organicvalley) 2 tb olive oil In a large pot over medium heat, add the olive oil. Once the pan is hot, add the onion, carrot, and garlic, stirring often for about 8 minutes or so. Add the tomatoes, dried basil, salt, pepper, and broth. Bring to a gentle boil, then reduce heat to low, cover, and let cook for 15 minutes or so. While the soup is cooking, make the crostini. To make the crostini, preheat oven to 350F. Cut ciabatta bread into 1/2" thick slices and line them up on a large baking sheet (you may need to use two). Brush each slice with olive oil. Sprinkle each slice with the spicy cheddar cheese. Bake for 9-10 minutes or until golden brown and the edges are crispy. Remove from oven and set aside while you finish the soup. Remove the cover from the soup, then use a blender or an immersion blender to blend until completely smooth. Remove the pot from the heat and stir in the heavy cream or coconut milk. Mix together well and taste to adjust salt and pepper. Divide soup in bowls and serve with the cheddar crostini. Garnish with fresh basil and a drizzle of heavy cream if desired, and ENJOY!
Nicole K. Modic35,600 views • 1 year ago
No more content to load