Nikoli’s Kitchen: Recent Episodes
Nicholas Haskins
Welcome everyone! This show is all about my journey of positivity and scratch-made food, inside the kitchen and out. I’m not a chef, I’m just someone extremely passionate about food and trying to make the world a better place, one dish at a time. Every episode, I’ll talk about what’s happening in my world to try to help people, and I’ll share a featured recipe for you to make at home. Thank you so much for listening, and thank you so much for coming on this journey with me.
I know it has been such a long time, but WELCOME BACK to Nikoli's Kitchen! In this week's episode I talk about where I've been and the "log jam" that is my brain, and I talk about making Challah Bread from scratch on a livestream and turning it into French Toast with strawberries and a cream cheese mascarpone drizzle! Thank you so much for tuning in, and make sure you come back every week for a brand new episode!
Featured Recipe for this Episode:
Challah Bread:
560 grams all-purpose flour (about 4-1/4 c) 1 T yeast 2 t salt 3/4 c lukewarm water 1/4 c + 2 T honey** 1/4 c + 2 T vegetable oil 4 eggs at room temperature
Challah bread recipe was followed (mostly) precisely from https://www.onceuponachef.com/recipes/challah.html. Please head to the blog and check it out for the full instructions. My adaptations are below-
-
When I made this I didn't realize the website contains both metric measures and cup measurements. I also over-measured the flour at about 4-1/2 c. The dough still turned out very sticky, though, and I didn't have to adjust any other ingredients.
-
The recipe from the blog recommends using the dough hook to mix and aerate the dry ingredients (flour, yeast, and salt), however, this doesn't really work as well as I'd like. I just used a hand whisk to mix the dry ingredients before putting the bowl onto the mixer. I also whisked together the wet ingredients before adding them to the dry mixture.
** I used normal yeast in the recipe and not rapid-rise yeast. It needs a longer rise time in this case which I did not allow for, so my challah was more dense. Make sure you allot for the additional rise time if you don't have rapid-rise yeast.
*** I recommend using a nice, fragrant honey to elevate the flavor profile of this. I used a raw wildflower honey for mine.
Sliced Strawberries:
32 oz strawberries, thinly sliced 1/4 t salt 1/4 c powdered sugar
Combine the ingredients in a bowl and toss or stir until the strawberries are well-coated. Refrigerate.
Mascarpone Cream Cheese Drizzle:
8 oz 1/3 fat cream cheese 4 oz mascarpone cheese 2 c powdered sugar 2 T heavy cream 1 T vanilla 1/4 to 1/3 c whole milk (more or less to desired consistency)
Combine the ingredients in the bowl of a stand mixer with the paddle attachment. Start mixing at low speed (to avoid a mess). Once things start to blend together, increase speed to medium up to medium-high and mix until well-combined, adding more milk to reach the desired consistency (make sure you turn your mixer back down before adding). Mine ended up being a little too thick for "drizzling" so I'd recommend a thinner consistency, maybe as thick as syrup but still pourable.
French Toast:
3 eggs 1 egg white (leftover from the recipe) 1 T vanilla 1/4 c whole milk
Whisk together all ingredients. Cut 3/4" slices of your cooled challah bread and soak in the egg mixture for at least a minute, flipping them over halfway through. You need the egg to soak into the bread. Cook until well-browned on both sides. Serve topped with sliced strawberries and a drizzle of your mascarpone cream cheese topping.
Important Links
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Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
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Guest Appearances
Catch me weekly on Two Peas on a Podcast with Gerald at https://www.twopeasonapod.com/! I had the greatest time talking to Joey, Mark, and Aubrey on So Wizard about the Neil Breen movie Fateful Findings! Check it out at https://www.sowizardpodcast.com/episode-466-fateful-findings/ (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Motif in F Major," "A Matter of Trust," "Infinite Possibilities," "Would You Remember," and "Greater than You or I" by Gavin Luke. "The Girl from North" by Magnus Ludvigsson.
Hello everyone and WELCOME BACK to Nikoli's Kitchen! In this episode, we get real. I talk about the future of the show and some of the struggles I've been having.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I had the pleasure of joining Liz of Movie Reviews in 20 Qs and Caleb of Netflix 'n Swill to talk about 50 Shades of Grey ahead of Livestream for the Cure and IT. WAS. AMAZING. Tune in at https://mritqs.podbean.com/e/ep-228-50-shades-of-grey-w-nikoli-s-kitchen-and-netflix-n-swill/! EXTREMELY NSFW!
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"When Sun Meets Moon," "The Burdens we Carry," "Infinite Possibilities," "Beyond Imagination," "Would You Remember," and "Dream Corridor" by Gavin Luke.
Welcome back to another brand new episode of Nikoli's Kitchen! In this episode I'm reporting on the outcome of my recent doctor's appointment and we're talking about making overnight Belgian waffles!
Featured Recipe for this Episode
1-1/2 c all-purpose flour
1/2 c almond flour
2 t baking powder
1/2 t salt
2 eggs
1/2 c unsalted butter (melted)
2 T honey
1 t pure vanilla extract
1 to 1-1/2 c milk
1 t yeast
To make buttermilk waffles, replace this with 1-1/2 to 2 c buttermilk.
Replace 1/4 c milk with 1/4 c sriracha to make spicy waffles for chicken and waffles!
Whisk your eggs together.
Add melted butter and honey to a large bowl and mix together with an electric mixer or a whisk.
Combine your eggs with the melted butter and honey and mix until blended.
Add vanilla and stir to combine.
Combine your flours, yeast, baking powder, and salt in a separate bowl and whisk together.
Add your dry ingredients to your wet ingredients, stirring to combine.
Add 1 cup of milk (1-1/2 c if you're using buttermilk), whisking only until mixed together (add more to thin out your batter as desired).
Cover the bowl in plastic wrap and place in the fridge overnight.
The next day, spray your waffle iron with cooking spray.
Add 3/4 c to 1 c of batter. Cook for 2 minutes per side until golden and crispy.
Yields 4 large Belgian-style waffles.
Important Links
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Main Website
Subscribe on Patreon!
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Join my Discord Community!
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Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I joined Cody on the Daily DoubleDown show Weekly Hotspot to talk about our top ten disappointing superhero movies! Check it out at https://www.podbean.com/ep/pb-s4iut-13c4bf8 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight in Carmel" by Wendy Marcini.
"In the Backseat" by Hampus Naeselius.
Hello and welcome back to another brand new Nikoli's Kitchen! No featured recipe today as I'll catch you up on how I've been doing in the month since I last recorded, including checking in with accountability for counting calories and working toward my goals.
Please head to the Livestream for the Cure YouTube Channel at https://www.youtube.com/@livestreamforthecure and check out all of the amazing content from years past! New content is dropping DAILY!
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Garden of Night" and "Letting Go of the Day" by Hanna Lindgren."Think Forward" by Martin Landstrom.
Hello and welcome back to another Nikoli's Kitchen! Today... I baked a cake! And then I loved it so much I did it again!
Featured Recipe for this Episode
White Cake Recipe:
9 T unsalted butter, softened3 c caster Sugar (600 g)1 c canola oil*4 c all-Purpose flour (516 g)2 T cornstarch4-1/2 t baking Powder1-1/2 t salt1-1/2 c milk9 egg whites at room temperature*1/2 c sprinkles (optional)
** To make caster sugar, add white sugar to a mortal and pestle or a blender and grind until it is fine. Its consistency should be between regular sugar and powdered sugar. You can just use regular white sugar here if you'd like.
Preheat oven to 350°.Spray three 8" or 9" cake pans (I own the latter) with cooking spray and line the bottom with parchment paper. To do this, tear off a square of parchment. Fold it in half, then in half again until you have a smaller square. Then fold the edges over so it forms a point at one end, then again, and then again until you have a long, thin triangle. Flip over your cake pan and put the tip of the triangle at the center. Trim the fat end just before the edge of the bottom of the cake pan. Unfold and you'll have a nice circle that should fit well over the bottom of your cake pan.In a stand mixer, beat butter on medium-low speed until it is creamy.Add sugar and oil and beat until well-combined and creamy. This will increase in volume pretty substantially as well. You want it to be tripled in volume.Scrape down the sides and bottom of the bowl, then stir in the vanilla.In a separate bowl, whisk together your flour, cornstarch, baking powder, and salt.Measure out your milk.Mix 1/3 of your flour mixture into the butter/oil mixture at medium speed, just until combined.Mix 1/2 of your milk into the batter just until combined.Repeat the above two steps, mixing only until combined.Mix in the remainder of your flour mixture just until combined. Do not over-mix or your cake will become dense and chewy.Beat the egg whites with a hand mixer or with your stand mixer on high speed until stiff peaks form.Gently fold the egg whites and sprinkles into the batter. Do not over-mix! Divide your cake batter evenly over your prepared cake pans.Bake at 350° for 30-40 minutes (less time for the larger pan, more for the smaller one). Rotate the cake pans halfway through baking to make sure they bake evenly. Bake until a toothpick inserted in the center comes out clean. Remove cakes from the oven and allow to cool for 15 minutes. Place a small cooling rack over each cake pan and flip it over, holding the rack against the pan. The cake should release onto the cooling rack with little trouble.Remove the pan and allow the cake to cool completely before frosting. Be sure to remove the parchment paper before frosting the cake.
This cake recipe is adapted largely from https://sugarspunrun.com/funfetti-cake-scratch/ with some additional tips from https://www.youtube.com/@benjaminthebaker.
Chocolate Buttercream Frosting:
9 T unsalted butter, softened1-1/3 c powdered sugar1/2 c dark chocolate cocoa powder2 t heavy cream or milk (more or less to desired consistency)
Whip together all ingredients in a stand mixer until light and fluffy. ** Note - I tripled this recipe for the three cakes.
This recipe is from https://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/.
Raspberry Buttercream Frosting:
8 T unsalted butter, softened2-1/2 c powdered sugar12 oz raspberries1/2 c water2 T sugar1/2 t raspberry extract
Add raspberries to a saucepan with 1/2 c water and 2 T sugar.Cook over medium heat for 8-10 minutes.Strain out your raspberries- save them for layering between your cakes!Continue cooking the syrup, reducing it down until you have about 1/2 c raspberry syrup. Combine all ingredients in a stand mixer and beat at high speed until light and fluffy.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Winter in Brooklyn" by Wendy Marcini."Through Orbiting Stars" by Gerard Franklin.
Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!
Featured Recipe for this Episode
Marinara Sauce
90 oz whole San Marzano tomatoes4.5 oz tomato paste1 c red wine1/2 c garlic, finely chopped3 c fresh basil, roughly chopped2 T fresh parsley, roughly chopped2 T fresh oregano, roughly chopped1 yellow onion, finely diced1/2 c olive oilSalt, pepper, and sugar to taste
Add your olive oil to a large Dutch oven over mid heat.Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent.Add garlic and herbs and cook for 30-60 seconds, stirring frequently.Add your tomato paste and stir to combine. Cook for another 60 seconds.Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot. Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours.Season your sauce with salt, pepper, and sugar to taste.Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).
Ricotta Mascarpone Cheese Filling
32 oz ricotta cheese1 egg2 T chopped Italian parsley1/2 c chopped spinach1 c chopped fresh basil4 oz. Mascarpone cheese8 cloves of garlic, minced1/2 c fresh shredded parmesan cheese1/2 c fresh shredded pecorino romano1/4 c cornstarchSalt and pepper
Combine all ingredients in a large bowl or in the bowl of a stand mixer.Whip the cheese mixture until light and fluffy.
Homemade Pasta
1 c semolina flour3/4 c all-purpose flour8 egg yolks3 T olive oil3/4 c water
Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids.Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it).Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands. Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time. Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth.Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes.Lightly flour your countertop.Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it. Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin.Roll out a second sheet and keep it nearby.Add 1 T of cheese filling at 2" intervals along your sheet.Wet around the cheese filling with a little water and layer over your second sheet.Cut out your ravioli with your stamp.Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up.
Place a large pot of boiling water on the stove and add salt to taste.Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready.Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"I'm Still Missing You" by Wendy Marcini."When the Ending Comes" by Gerard Franklin."Langholmen" by Gustav Lundgren.
Hello and welcome to season FIVE of Nikoli's Kitchen everyone! This week, no featured recipe- in fact, you'll find many episodes going forward will be missing them. The format of the show is changing. It will be singularly focused week to week on a single topic, like you're sitting down with me in the kitchen, maybe while we're eating, maybe while we're cooking, and like I'm just telling you what's going on in my life. I hope that you enjoy!
In today's season five premiere, I talk about my struggles with weight loss, and get a little frustrated with myself as I've lost a bit of that struggle lately. So with that... it's time to be accountable again.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Midnight in Carmel," "Nightmoves," and "Good Night Waltz" by Wendy Marcini."I Could Give you Anything" by Gerard Franklin.
Hello and welcome to what will likely be the final episode of 2022! This week, I'm talking about this amazing Asian BBQ Sauce I made out of a lot of the leftovers and components of Asian dishes I've made on the show over the past year or so. I don't know Asian food very well, but I know BBQ sauce, and I was thrilled to try to chuck tamarind and palm sugar into one, and the results absolutely blew me away.
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
1-1/2 yellow onions, diced2 jalapeño peppers, diced1/2 c rice vinegar3 c water1 stalk of lemongrass, cut in half and halved lengthwise1/4 c pomegranate molasses3 T fresh ginger, minced1 bulb of garlic, minced12 T palm sugar, crushed1 c tamarind paste1/4 c dark soy sauce1/4 c rice wine2 T gochujang2 T black bean paste2 c Ketchup1/2 t sesame oil1 t fish sauce
Drizzle a bit of vegetable oil into a large skillet over mid heat and add your onions and peppers. Sprinkle in a bit of salt and cook, stirring periodically, for 3-5 minutes. Add your rice vinegar, 1-1/2 c water, and your lemongrass. Reduce heat to low and cover, allowing to simmer for 12-15 minutes or until liquid is mostly gone and the onions and pepper are softened.Remove the lid. Turn heat back to mid and discard the lemongrass.Cook off the rest of the liquid, then make a space in the center of the pan for your ginger and garlic.Cook ginger and garlic for 1 minute, stirring so it doesn't burn. Deglaze the pan with your rice wine.Add the rest of the water, the pomegranate molasses, palm sugar, tamarind paste, soy sauce, gochujang, black bean paste, ketchup, sesame oil, and fish sauce. Stir until everything is well combined.Bring to a simmer and reduce heat to low, allowing everything to cook and come together for 30-60 minutes.Using an immersion blender, blend everything down into a smooth sauce. Jar and refrigerate.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"My Foolish Waltz" by Wendy Marcini.
Hello and welcome to another quick bite here in the limbo between seasons four and five! Today I'm busting out the apples and mascarpone cheese and things are going to get RICH. This makes for the perfect sweet breakfast treat to kick off your day!
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
Apple Filling-
3 apples, peeled and sliced thin1/4 c light brown sugar1/2 T cinnamon1/2 t nutmeg1/4 t allspice1/4 t salt2 T unsalted butter1/2 c water1 t cornstarch
Add butter to a saucepan over mid heat.Add your apples, sugar, and spices. Toss to coat well.Make a slurry with your cornstarch and water, then add.Cover and reduce heat to mid-low.Cook until sauce is thickened and apples are soft.
Mascarpone Cream Cheese Filling-
8 oz 1/3 fat cream cheese, softened8 oz mascarpone cheese, softened1 T vanilla1-1/2 c powdered sugar1/8 c milk
Combine everything but the milk into a large bowl or the bowl of a stand mixer.Start on low with an electric mixer and mix until combined.Whip in an electric mixer on mid-high until smooth, 1-2 minutes.Add more or less milk to desired consistency.
Crepês-
1 c all-purpose flour1-1/2 c milk2 eggs1 T canola oil1/4 t salt
Add flour, milk, eggs, canola oil, and salt into a medium bowl.Using an electric mixer, mix them together until blended.Grease your skillet or use cooking spray and heat the skillet at mid-high heat.Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly.Return to heat and flip as needed to cook it through.Transfer to a plate to rest.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Moments Passing By," and "I Will be Right Here with You" by Wendy Marcini.
Welcome everyone to the first inter-season Quick Bite after season four! Today's "quick" bite isn't quite as "quick" in terms of cooking or preparation, but I promise you that nothing in the world says "stick to your ribs" food quite like my Smoked Cheddar Chicken Chili. The perfect bowl full of warmth and home for a cold winter evening, this chili is packed with decadent chili flavors, smoky chicken thighs, and rich cheddar cheese sauce. Please enjoy this recipe and give it a shot for yourself! Thank you so much for listening!
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
Marinade-
1-1/2 lbs chicken thighs, bone-in and skin onZest & juice of 2 limes2 T olive oil1 T sea salt1 t chili powder1 T ground black pepper1 c cilantro, chopped8 cloves of garlic
~| I chose to do this with bone-in/skin-on chicken, because it'll have more flavor when you grill/cook it. You can do boneless/skinless if you like. |~ Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated.Marinate for 24 hours.
Chili-
3- 12 oz cans of preferred beans4 c whole milk1/2 c all-purpose flour1 stick of butter16 oz cheddar cheese, cubed2 large onions, diced2 bell peppers, diced2 jalapeño peppers, diced, OR 2 other hot peppers- optional, to your desired heat level10 cloves of garlic, minced1 c white wine4-5 T cumin3-4 T chili powder1 T black pepper1 T Turmeric1 T Italian parsley, chopped1 T cilantro, choppedSalt to tasteBrown sugar to taste
Over a grill at mid-high or in a skillet at mid-high, sear the chicken on both sides and cook through.Remove and allow to rest.Remove the meat from the bones. Save the bones and skin for future chicken stock!Chop the chicken so it is the same size as the rest of your ingredients (all of your ingredients should be the same size in the finished chili for a consistent bite).
Add a splash of olive oil to a large Dutch oven or stock pot and heat over mid heat.Add half of your onions and peppers, tossing until well-coated. Add some salt to start sweating them down. Stir periodically.After 2-3 minutes, add your white wine and a sprinkle of brown sugar. Reduce heat to low and cover, cooking the onions & peppers for 15-20 minutes until soft and well-caramelized.Return the heat to mid and cook out most of the liquid, stirring frequently.Clear a space and add your garlic, turmeric, cumin, black pepper, and chili powder and cook for 1 minute or so, stirring continually so the garlic and spices don't burn.Add your flour and stir until well-incorporated, cooking for a minute or so. Add the stick of butter and allow it to melt. Continue stirring and cook until a roux forms, roughly 3 minutes (it tends to clump up with all of the other stuff in here, just keep stirring and cooking it).Add your evaporated milk and continue stirring until it begins to thicken into a béchamel.
Reduce the heat to mid-low and add your chicken, beans, and the rest of your onions and peppers. Stir until well-combined.Bring back to a light simmer, and cook for 10-15 minutes to bring everything together, stirring periodically.Remove from the heat and add your cheese and parsley, stirring until it is melted.Season to taste. OPTIONAL: Serve with fresh scallions over the top.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Down the Memory Lane," and "Sandcastle" by Magnus Ludvigsson.
Hello and welcome to the season four FINALE of Nikoli's Kitchen! A much shorter show today than normal because some things around here are going to be changing in the off-season, which I'll go more into detail on over the coming weeks on my Instagram page.
For now, please check out this amazing recipe for Lemon Meringue Pie made entirely from scratch! I hope you enjoy this amazing recipe, and if you're celebrating, I hope your Thanksgiving is amazing. Whether you celebrate or not, know that I am always and forever grateful for all of the amazing support from you amazing listeners. You are my lifeblood. Thank you so much for all that you do. Happy Thanksgiving!
Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!
Featured Recipe for this Episode
Pie Crust-
1-1/2 cups all-purpose flour 3/4 t salt 1/4 cup shortening, cubed and frozen 1/4 cup butter, cubed and frozen 1/4 cup ice cold water (add ice cubes to your water to make this easier)
Preheat your oven to 400°. Combine the flour and salt in a bowl and whisk together. Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily (and you'll lose some of the beautiful flakyness!). Add half of your water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature). Wrap the dough ball tightly in shrink wrap. Refrigerate for at least 30 minutes or until you are ready to use.
Partially Blind Baking the crust-
Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier. Roll the dough to 1/8" thickness. With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference). Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan. Unroll or place it into the pan and work it into place. Place the pie shell into the freezer to chill for 30 minutes. Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired). Line the inside of the pie crust with parchment paper. Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork. Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown. Remove the pie crust from the oven and remove your weights (if used). Set aside the crust and prepare your filling.
Lemon Filling-
8 egg yolks 2 c water 2 cup granulated sugar 2/3 c cornstarch 1/2 t salt 1 c fresh lemon juice 2 T lemon zest (zest of 4 lemons) 6 T unsalted butter, cut into chunks
Reduce your oven temperature to 350°. Whisk your egg yolks together in a bowl and set them aside. Add the water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan. Whisk together and cook until thick over mid heat, 5-7 minutes. Reduce your heat to low. Stirring your egg yolk constantly, add in a few spoons of the lemon mixture one at a time (this is to temper the egg yolks and bring the temperature up slowly instead of dumping all of the yolk directly into the hot lemon mixture, because then the eggs will start cooking). Add a total of around 1/2 to 1 c of the mixture this way. Stir the egg yolk mixture into the lemon mixture until well-combined. Turn heat back to mid and cook the mixture until it is thick and bubbling. Remove from the heat and whisk in your butter. Add your filling to the crust and make your meringue.
Meringue-
8 egg whites 1 t cream of tartar 1 c white sugar 1/4 t salt
~| Note: this will make WAY too much meringue for your pie. So you can either halve the recipe, or, I found this great recipe for Meringue Cookies you can make with the leftovers at https://platedcravings.com/meringue-cookies/! |~
Add your egg whites and cream of tartar to a large bowl or the bowl of your stand mixer. Add your sugar and salt to a separate bowl and set aside. Using an electric mixer or your stand mixer, beat the egg whites and cream of tartar on medium speed for 1-2 minutes, then increase to high speed until you form soft peaks (you can pull a peak but it immediately falls). Add your sugar and salt and keep mixing at high speed until glossy, stiff peaks form. Spread your meringue over the top of your filling. Bake your pie on the bottom oven rack for 25-30 minutes or until your meringue is browned to your liking on top. Remove your pie from the oven and let it cool for an hour or so. Transfer to refrigerator and let it chill completely before serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Sometimes When you Sleep," "Moments Passing By," and "I'm Still Missing You" by Wendy Marcini. "Midnight Swing" by Jules Gaia.
This week, I talk about getting out of my own way to share my journey and make a delicious Pasta alla Genovese!
This week on the show, I’m sharing my own struggles with suicide and having bleak thoughts, and in the back half of the show I’m going super extra and making sloppy Joes with my own homemade veggie ketchup!
Welcome back to another new episode of Nikoli's Kitchen everyone! We're steamrolling toward the end of the season on the day before Thanksgiving, and... I'm struggling. Today on the show I'll talk about how I'm struggling with managing everything as NaNoWriMo approaches, and kind of share some open-ended thoughts about changes that will need to happen before season 5 kicks off in 2023. In the back half of the show, I'm adapting the chicken tikka masala recipe I did back in episode 15 with Dan of Netflix 'n Swill to make it vegetarian, so I could share a dish I'm really proud of with my son. It was also my first time ever cooking tofu, but everything came together so well. Thank you so much for listening!
Featured Recipe for this Episode
Tofu Tikka Masala with Coconut Basmati Rice and Naan
Marinade-
1 c Greek Yogurt, plain Juice of 1 Lemon 6 cloves of Garlic, finely chopped 2 T Ginger, grated 2 t Garam Masala 1 t Hot Curry Sea Salt 1 lb extra firm tofu
Slice your tofu into even-sized slabs and layer between paper towels. Squeeze or apply pressure to extract moisture. Cut your tofu into 1/2" chunks. Combine all ingredients in a large mixing bowl and stir well to combine. Place covered in the fridge for an hour or up to overnight.
Sauce-
2 T Ghee or unsalted butter 1/4 white wine, semi-dry or dry 2 red onions, finely diced 6 cloves of Garlic, grated 2 T Ginger, grated 1 t Turmeric 1 t Ground coriander 1-1/2 t Ground cumin 1-1/2 t Garam Masala 1 t Chipotle Chili Powder (double for more spice) 2 c Tomato Sauce 1 c Heavy Cream Hot Curry Sea Salt, to taste Cracked Black Pepper, to taste Cilantro to garnish
Remove your tofu from the marinade to a baking tray or platter lined with paper towel. Pat the tofu chunks dry to remove excess marinade. Bring a large skillet to mid-high heat and add your ghee or butter. Once the butter/ghee has melted, add your tofu in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a plate or bowl to rest. Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the tofu. Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft. Make a clearing in the middle of your skillet and add your ginger and garlic. Saute for 30 seconds, stirring regularly to avoid burning. Make another clearing. Add your turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds, continuing to stir. Add tomato sauce, chili powder, salt, and cracked black pepper. Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes. Add the tofu and heavy cream and stir to combine. Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened. Garnish with fresh cilantro!
Coconut Lime Basmati Rice-
2 c basmati rice, rinsed 1- 12 oz. can coconut milk (should be 1-3/4 c) 1-3/4 c water Juice of 2 limes 1 t white sugar 2 t hot curry sea salt 2 T cilantro
Combine all ingredients in a large pot and bring to a boil over mid-high heat. Cover and reduce heat to low and cook for 12-15 minutes or until the liquid is absorbed. Remove from the heat and allow to rest for 5 minutes. Remove the cover and fluff with a fork.
Naan-
3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder
Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside. Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle around 24 inches long and 3" - 4" wide. It should be between 1/2" to 1/4" thick. Using a knife or pastry cutter, cut the rectangle in half lengthwise, then cut each half into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot. Roll out the dough chunks to about 1/8" inch thickness. Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 60-90 seconds per side or until it has browned and blistered. Once off the heat, immediately brush it with your garlic cilantro butter. Keep them in the oven at 200° to keep them warm until ready to eat.
Garlic Cilantro Butter-
1 stick unsalted butter, softened 8 cloves of garlic, finely minced 4 T cilantro, finely chopped Salt and pepper to taste
Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Fight to Win" by Sven Karlsson. "L'ombre du Platane," "Reve d'Enfant," and "The Girl from North" by Magnus Ludvigsson.
In this episode, I talk about the potential of tomorrow, read a poem I wrote 3 years ago, and talk about these delicious pumpkin pecan thumbprint cookies!
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! Today I'll be talking about the "Potential of Tomorrow" and reading a poem I wrote in a much darker time in my life. After that, we're making Pumpkin Pecan Thumbprints, and talking about my "kitchen brain." Thank you for listening!
Featured Recipe for this Episode
Cookies-
1/2 - 3/4 c unsalted butter, softened (see below) 1/2 c pumpkin puree 1/2 c light brown sugar, packed 2 eggs, separated to whites and yolks 1 t vanilla 2 c flour 1/2 t salt 1 T cinnamon 1 t nutmeg 1/4 t allspice
Coating-
1 c finely chopped pecans 1/4 c brown sugar 1 T cinnamon
~| If your pumpkin puree is liquid-y, you'll need to cook the moisture out of it. Add 1/4 c butter and your pumpkin to a saucepan and heat over mid heat, stirring regularly until the moisture is gone and you're left with a thick pumpkin paste. I didn't add any fat to this step when I did it but I'd recommend at least some butter here, your cookies will end up a little bit richer and nuttier. If you have solid pack pumpkin, you can omit this step, unless you want to melt butter into this and cook off the moisture to add more richness to that. |~
Preheat oven to 350°. Cream together your butter, pumpkin puree, egg yolk, brown sugar, and vanilla in a bowl. Sift your flour, salt, and dry spices into a separate bowl. Add your dry ingredients into your wet, mixing just until the dry ingredients are incorporated. Roll your dough into balls, about 1 t each.
Combine your pecans, brown sugar, and cinnamon in a bowl. Whip your egg whites slightly with a fork. Dip the dough balls into the egg white, rolling around until fully coated. Roll the dough in the pecan mixture. Place 1" apart on an ungreased baking sheet. Press your thumb (or if you have huge fingers like me, your pinky) into the center of each dough ball to create a depression. Bake 10 - 12 minutes on the center oven rack. Remove and rest on a baking rack until cool.
Cream Cheese Frosting-
~| Recipe is adapted from Ann Reardon's recipe at https://www.howtocookthat.net/public_html/best-frosting-recipes/ |~
16 oz. 1/3 fat cream cheese, at room temperature 1/2 c unsalted butter, at room temperature 2-1/2 c powdered sugar 1 t vanilla bean paste
Beat together the cream cheese and butter until smooth and well-combined. Stir in your powdered sugar (slowly, so it doesn't go everywhere) until well-combined. Beat on high for 2 minutes. Add your vanilla at the end and beat until incorporated. Add the frosting to a piping bag and pipe a dollop into the depression on each cookie.
Serve the cookies chilled!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Bringing Hope," and "You're Everywhere" by Gold in June. "As Long as you Stay," and "Sometimes When You Sleep" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo.
This episode, I’m making an incredible vegetarian breakfast pizza and sharing where I am on my journey to date.
Hello everyone and welcome back to a brand new Nikoli's Kitchen! This week on the show, I'm talking about where I am in my current journey, and then in the back half of the show I'm talking about this new pizza dough recipe as a base for this incredible vegetarian breakfast pizza! This is a MUST-TRY if you love breakfast pizza! Thank you all so much for listening!
Featured Recipe for this Episode
Pizza Dough recipe:
1-3/4 cups hot water 2 T olive oil 2 t Salt 1 t white sugar 1 t garlic powder 2 cups unbleached all-purpose flour 2 cups bread flour 2-1/4 t yeast
Combine the water and sugar, and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball. Separate the dough into two equal-sized balls. Oil the inside of two large bowls with olive oil and place the balls of dough inside. Cover with plastic wrap and refrigerate for at least 24 hours but up to 48.
Take the dough out 2 hours before you plan to bake your pizza to allow it to rise. Sprinkle a light dusting of flour or cornmeal on your counter or surface (depending on the type of pizza). Begin working your dough out by hand, keeping it circular, stretching it to the size of your pizza pan. I didn't need a rolling pin for this, but use it if you need it. Place your dough onto the pizza pan.
Béchamel Sauce:
1/4 c unsalted butter 1/4 c all-purpose flour 1-1/2 c milk 1/2 c heavy cream 1 T salt Nutmeg and allspice to taste 1/2 c freshly-shredded parmesan cheese
Melt your butter in a saucepan over mid head. Add your flour and stir until well-combined, cooking for 1-2 minutes to cook out the flour taste. Add your milk/cream and stir (I'll note I had 2% milk, hence the heavy cream- you can use 2 c whole milk instead). As this begins to cook it will thicken into your béchamel. Add seasoning and stir to combine. Remove from the heat and add your parmesan cheese, stirring until melted and well-combined. Layer béchamel over your pizza dough.
Toppings:
12 eggs Cooking spray 2 c shredded mozzarella cheese 2 c freshly-shredded white cheddar cheese 2 c baby spinach, roughly chopped 1/2 red onion, very thinly sliced Fresh Black pepper
Preheat your oven to 450°. Whisk your eggs in a large bowl with 2 T water until well-combined. Spray a large skillet with cooking spray and heat over mid heat. Add the eggs and cook them, stirring regularly, until they are about half-done. Remove from the heat, continuing to stir. Add partially-cooked eggs onto the pizza dough in an even layer. Add your spinach and red onion in an even layer. Cover with your cheeses. Season with freshly-cracked black pepper. Bake in the oven at 450° for 12 minutes. Open your oven and de-pan your pizza (optional but it'll help crisp up that crust). Bake for another 5 minutes or until the cheese is nice and browned.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Sandcastle," "Down the Memory Lane," and "Early Bloomer" by Magnus Ludvigsson. "Langholmen" by Gustav Lundgren. "Letting Go of the Day" by Hanna Lindgren. "The Way to the Sky" by Hampus Naeselius.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!
This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.
Featured Recipe for this Episode
Marinade-
4 large breasts, pounded flat and cut in half 2 c buttermilk 2 T salt 1 T black pepper 1 T smoked paprika 1/4 t allspice 1/4 t nutmeg
24-48 hours before you're preparing the meal, combine all ingredients in a large bowl and refrigerate.
Coating-
1.5 c ap flour 1/4 c cornstarch 1/4 c rice flour 1 T onion powder 1 T garlic powder 1 T smoked paprika 2 T salt 1 T black pepper 4 eggs 1 gallon peanut oil for frying
Mix your AP flour, cornstarch, rice flour, and dry seasonings in a large container and whisk together until combined. In a separate container, crack and whisk your eggs with a dribble of water. Remove your chicken from the buttermilk marinade and place on a platter/plate lined with paper towels or a towel. Use another towel/paper towels to pat the chicken dry, removing excess marinade. Dredge the chicken through your flour mixture and place on a rack to rest for 15 minutes. Heat your oil to 350°. Dredge your chicken in the egg wash, then dredge it in your flour mix again, returning to the rack to rest while your oil comes to temperature. Fry at 350° for 4 minutes, then remove to a paper towel-lined tray to rest. Heat the oil to 375° and fry again for 2 minutes or so until done. Remove the chicken back to the paper towel-lined tray and sprinkle with salt.
Whipped Hot Honey Garlic Butter-
1 stick unsalted butter, softened 1/8 c whole milk 3 cloves of garlic, minced 3 T honey 1 t salt 2 t calabrian chili oil
Combine all ingredients in a bowl and whip on low speed with a mixer for 2-3 minutes until everything comes together. Mix on high speed for 2-3 minutes until the butter becomes lighter and fluffier.
Building your Sandwich-
Brioche Bun 1 T Aioli of your choice 1/2 c baby arugula 2 T whipped butter 1 t chopped scallions, optional
Toast your brioche bun by spreading your whipped butter on each half (about 1/2 T each) and toast until golden brown. Add a smear of your aioli (I had green goddess aioli from Quick Bite 26) over the bottom bun. Add your baby arugula, then top with your fried chicken. Add the remaining whipped butter and scallions over the top of your chicken and serve. I mentioned this in the recording, but something acidic is going to play well here. Add a pickle, or pickled onions, or something over the top.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Dordogne Peace II," "Goodnight Story," "L'ombre du Platane," "Sandcastle," and "Contemplation" by Magnus Ludvigsson.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!
This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.
Featured Recipe for this Episode
~| The most important thing I can note here is PREP, PREP, PREP. Prepare EVERYTHING that this dish requires ahead of time because there are a lot of things that need to get done. |~
Ramen Base-
5 c homemade chicken stock 1 sweet onion, sliced 8 cloves of garlic, minced 2-inch piece of ginger, finely grated 1 T olive oil 1/4 c dark soy sauce 1/4 c mirin 1/4 c rice vinegar 1 t sesame oil 1 T fish sauce
Add your olive oil to a large Dutch oven or stock pot at mid heat. Add your onion, garlic, and ginger and cook for a few minutes, stirring frequently so nothing burns. Add your soy sauce, mirin, rice vinegar, and fish sauce and bring to a simmer for a minute or so. Add your chicken stock and allow to come to a boil. Let this come to a simmer and reduce your heat to mid-low, allowing it to simmer and reduce for 45 to 60 minutes. You really want to let this concentrate to build a good depth of flavor. Add your sesame oil here (optional). Once your broth reaches your desired taste, turn off the heat until you're ready to build your bowl.
Marinade-
8 boneless skinless chicken thighs, cut into large chunks 1/4 c low-sodium soy sauce 1/4 c honey 8 cloves garlic (minced)
Marinate your chicken for 8 hours or up to overnight. Remove from the marinade, shaking off any excess marinade, and place on a tray lined with paper towel. Get off all the excess marinade you can.
Batter-
1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/2 c water, more or less to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available)
Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl. Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue). Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready. Add your chicken in batches (I did three), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later). Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest.
Chicken Glaze-
1 c honey 1/2 c low-sodium soy sauce 1 t sesame oil sesame seeds (optional)
Combine your honey, soy sauce, and sesame oil in a small saucepan. Heat over medium heat until it starts to boil, stirring frequently. Remove from the heat. Add your chicken to a large bowl and coat with the glaze, tossing it to make sure it is well-coated. Sprinkle with sesame seeds as desired.
Additions-
1/2 c scallions, finely chopped 1 c shitake mushrooms, sliced Sesame seeds (optional) 2 c baby spinach, roughly chopped Wonton strips Soft-boiled eggs
~| For the wontons I followed the recipe at https://www.curiouscuisiniere.com/wonton-wrappers/, but this will make a LOT more than you need for this recipe. I'd use 1/4 of the finished dough or less, and freeze the remainder for another use in the future. Roll your dough as thin as you can in cornstarch and cut into strips of your desired length (I did about 2"). Fry at 350° for a minute or so until golden brown. |~
Bring a pot of water to a boil. Add cold eggs and cook for 6.5 minutes. Remove eggs to a bowl of ice water immediately to stop them from cooking. Peel the eggs and slice in half.
Noodles-
1 package (9.5 oz) Soba Noodles
Prepare noodles according to package directions.
To build your ramen bowl, heat your broth back to boiling. Add your noodles to the bowl, then add broth until the noodles are covered. Add your chicken and any of the additions you prepared for your ramen bowl.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Aeon," "June," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Ambient Sun" by Cerulean Skies. "Fight to Win" by Sven Karlsson.
Hello and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I follow up on my progress from two weeks ago of living an intentional life, and about a quick pasta dish inspired by my love of leftovers, which I don't talk about enough on the show.
In positivity, spurred by current events, I talk about living life for others and why I find it so frustrating that so many only seem to care about themselves. Thank you so much for listening!
Featured Recipe for this Episode
1/2 portion of homemade pasta or 4 servings of normal pasta 1 pint cherry tomatoes 1 c fresh basil, chopped 10 cloves of garlic, minced 1 c Mexican crema Juice & zest of 1 lemon 1 t white sugar 1/2 c white wine Salt and pepper (to taste) 1 c freshly-shredded parmesan cheese
Cook and prepare your pasta to al dente while you prepare the sauce. Boil salted water and cook according to package directions, or, for homemade pasta, you'll want to do it right at the end. Drizzle a little olive oil in a large skillet and heat over mid-high heat. Add your cherry tomatoes and cook until they are blistered and caramelized, 5-7 minutes. Add your basil, lemon zest, and garlic and cook for 1 minute, stirring continuously to not let them burn (you just want to bring out those oils and let them start to open up). Reduce heat to mid and de-glaze the pan with your white wine. Add lemon juice and sugar, continuing to cook. Stir everything together and reduce by half. Add your Mexican crema. Let this begin to simmer to come together and stir to combine everything well. Season to taste, being mindful of the salt since you'll still be adding parmesan cheese. Add your pasta and parmesan cheese, tossing until well-coated. This only needs a minute or two to finish coming together. Add any other seasoning you may need. Serve immediately.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Fly By Night," and "Inner Vision" by Wendy Marcini. "Contemplation" by Magnus Ludvigsson. "Cluster One" by Hampus Naeselius.
In today’s episode, there’s no featured recipe! Instead I talk about what I’ve been cooking lately and share some inspiration I got from the Imp & Skizz podcast.
Hello everyone and welcome back to a brand new episode of Nikoli's Kitchen! This week, I talk about a dish I prepared two ways, inspired to make something stir-fry or maybe lo mein-adjacent. I talk about where I feel each succeeded and failed.
Up top in positivity, I talk about the passing of TinFoil Chef, a content creator and Minecrafter that I was a big fan of, and that turns into a discussion about every perspective mattering so much. Thank you so much for listening!
Featured Recipe for this Episode
Original Version
2 lbs chicken thighs, cut into thin strips Salt Pepper Ginger Olive oil
1 c white wine 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c hoisin sauce 1/2 c black bean sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 3 T lemon juice
7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish
Season your chicken with the salt, pepper, and ginger. Heat olive oil in a large skillet at mid-high. Working in batches, sear your chicken on all sides, being careful not to crowd the pan. Remove chicken to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers and onions and reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed.
While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside.
Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, black bean sauce, soy sauce, brown sugar, rice wine, and lemon juice to the pan and stir until well-combined. Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your chicken to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired.
Second Version
Marinade:
1/2 c low sodium soy sauce 1/4 c olive oil 2 T garlic, minced 2 T fresh ginger, sliced 1 t fresh lemongrass Juice of 1 lime 1.5 lbs ribeye steak, sliced thinly
Salt Pepper Olive oil Marinated steak
1 c white wine 2 T fresh ginger, sliced 1 t fresh lemongrass 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c fresh pineapple, diced 1 T gochujang Juice of 1 lime 1/2 c hoisin sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine
7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish
Prepare your marinade by combining the soy sauce, olive oil, garlic, ginger, lemongrass, and lime juice in a large bowl or resealable bag. Add your ribeye and marinate for 8 hours or up to overnight (don't exceed 24 hours).
Remove your ribeye from the marinade and shake off any excess bits. Place on a paper towel-lined tray or plate to remove excess moisture. Discard the remaining marinade. Season lightly with salt and pepper. Heat olive oil in a large skillet at mid-high. Working in batches, sear your steak on all sides, being careful not to crowd the pan. Remove your steak to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers, onions, ginger, and lemongrass. Reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. Discard the lemongrass and ginger.
While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside.
Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, pineapple, gochujang, soy sauce, brown sugar, rice wine, and lime juice to the pan and stir until well-combined. Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your steak to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Sommarpsalm" by Artist Unknown. "Cry" by Johannes Bornlöf. "Felt Like November," and "Contemplation" by Magnus Ludvigsson. "Amazing Grace (Piano Version)" by Edward Hall. "Midnight Swing" by Jules Gaia.
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I'm talking about this absolutely amazing and fresh lemon garlic pasta dish stuffed with scallops and shrimp! With every element freshly made, this is one bite that you have to taste to believe. I also talk about resetting for the day and focusing on making the world a better place.
Featured Recipe for this Episode
Homemade Pasta
1/2 c semolina flour 1/3 c + 2 T all-purpose flour 4 egg yolks 1-1/2 T olive oil 1/4 to 1/2 c water
Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands. Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in the remaining water a little at a time as you work it until it reaches the right consistency, which should be tacky but not sticky. If it is too sticky, sprinkle in extra AP flour. Once the dough has formed, knead it by pressing it out with the heel of your hand for 8-10 minutes or until the dough feels silky smooth. Wrap the dough in plastic wrap and rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it. Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so. Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles. Repeat using the remainder of your dough. Hang your dough from a pasta rack or something to rest while you prepare the rest of the dish.
Lemon Garlic Cream Sauce
2 c chicken stock 1 c white wine Juice of 2 lemons (second lemon is optional) 6 cloves of garlic, finely minced 2 T fresh parsley, finely chopped 1 red onion, finely chopped 4 T unsalted butter 2/3 c heavy cream Salt and Pepper
Add your red onion to a skillet at mid-high. Let this cook for just a few moments, sprinkling on some salt. Once you've let this perfume for a bit, add your garlic and parsley. Cook this for maybe 30 seconds, stirring constantly; don't let it burn! Deglaze the pan with white wine and your chicken stock. Add the juice of one lemon and cook for approx 15 minutes, or until the liquid is reduced to only about 1 cup. Remove from heat. OPTIONAL: Add juice from the other lemon, stirring to combine. Add your butter and stir until the butter is melted and incorporated, then add your cream and stir to incorporate that. Return to heat for only a minute and continue stirring; you don't want the mixture to come to a boil, it just needs to come together (you should see it starting to simmer along the edge of the pan). Remove from heat.
Scallops and Shrimp
1/2 lb sea scallops 1/2 lb shrimp 1 lemon, halved Salt Pepper Smoked paprika Olive oil
For the scallops, place on a paper towel and pat them dry. Heat your olive oil in a large skillet at mid-high heat until smoking hot. Season one side of the scallops with salt, pepper, and smoked paprika. Add to the pan in a clock-face fashion, being careful not to overcrowd the pan. After 90 seconds, begin turning in the same order you added them to the pan. After another 90 seconds, squeeze 1/2 lemon into the skillet and remove from the heat, tossing the scallops in the lemon juice. Tip the scallops onto a paper towel to stop them cooking. For the shrimp, season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet at mid heat. Add your shrimp and cook through, 2-3 minutes, turning halfway through.
Making the dish
Heat a large pot of water at high heat and add salt to taste. Once the water reaches a rolling boil, drop your fresh pasta in. It will only take a minutes or two to cook, so make sure you stand ready to remove it. Remove the pasta when it is still slightly al dente. Return your pan with the lemon garlic cream sauce to the stove and turn heat to mid. Add your pasta and seafood, stirring/tossing in the sauce until everything is well-coated and covered. Remove from heat and serve with fresh parsley over the top.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"When Hope Returns" by Erasmus Talbot. "Dark Turns to Light," "In Shadow of the Stars," and "Behind the Moon" by Hampus Naeselius. "Lost Thoughts" by Hanna Lindgren.
This week, I’m turning 42 years old and making quesabirria (Tacos de Birria) for the first time ever!
Hi and welcome back to another new episode of Nikoli's Kitchen! This week on the show, inspired by a stop in Erie on our way home from a vacation to Cincinnati, I am making quesabirria for the first time ever! These delectable tacos are packed with INCREDIBLE flavor! I also share some thoughts as I finish another circuit around the sun on my 42nd birthday. Thank you so much for listening!
Featured Recipe for this Episode
Birria
3 lbs chuck roast 2 lbs short rib Salt, pepper, smoked paprika (for seasoning your meat) 4 dried guajillo chiles 4 dried ancho chiles 1 large white onion, finely dice 1/4, rest large chunks 2 carrots, peeled, then halved and then quartered 1 bulb garlic, smashed 6 roma tomatoes, quartered Olive Oil 1 T smoked paprika 1 t chipotle chili powder 1 t cayenne pepper 1 t chili powder 2 t oregano 3 t cumin 2 T salt 1 T black pepper 1 c vegetable stock 1.5 c beef stock 2 c water 1 T white vinegar 1 cinnamon stick 3 bay leaves
Remove your meat from the fridge and let it start to warm up to room temperature a bit. Boil 6 cups of water in a pot. While you're bringing your water to a boil, toast your chiles in a dry skillet for a couple minutes per side to bring some oil out and start developing the flavors. Add the chiles to a large bowl and pour the boiled water over them. Set aside for 15-20 minutes or until they have rehydrated. Once they have done so, de-stem them and remove the seeds (unless you want to keep some heat in there, then keep the seeds!). While your peppers hydrate and your meat starts coming toward room temperature, prepare your other ingredients. IMPORTANT: Quarter your white onion and finely dice it, then store it in the fridge. You'll need this for building tacos later. Combine your smoked paprika, chipotle chili, chili powder, oregano, cumin, salt, and pepper in a bowl. Prepare your meat by cutting it into equally-sized chunks. My short ribs I left as-is, but I quartered my chuck roast. Pat your meat dry, then season liberally with salt, pepper, and smoked paprika. Drizzle some olive oil in a large Dutch oven and heat over mid-high. When the oil is good and hot, add your meat in batches and hard sear it on all sides (let the heat hit the meat!!!). Remove your meat and reduce the heat to medium. Preheat the oven to 350°. Add your onion, garlic, and carrots. Add a sprinkle of salt here and cook for 2-3 minutes or until they start to brown and get a little color. Add your dry spices and let them cook for a minute to bring out the flavors. Add your tomatoes and cook for 2-3 minutes. Deglaze the pan with your beef stock and vinegar, scraping up all those flavorful bits stuck to the bottom. Pour the contents of the pan into a large blender. Add your rehydrated peppers to the blender. Blend everything together until it is smooth. Return your meat to the Dutch oven then pour over the sauce. Add your bay leaves, cinnamon stick, and your water and vegetable stock. Cover and bake in the oven for about 4 hours, or until the meat is fall apart tender. Remove from the oven and remove your rib bones, cinnamon stick, and bay leaves. Spoon as much of the fat and oil off the top layer as you can and reserve for frying your tortillas. Because I used too little liquid in my braise I had very little- if this happens to you it's okay. I just added a couple tablespoons of corn oil to some of the braising liquid and used that to fry the tortillas. Remove the meat to a large bowl and shred with two forks.
Tortillas
~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt
IMPORTANT: These can be made ahead of time since you'll be frying them again when you make the tacos. Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together. Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.
Taco Time!
2 c oaxaca cheese, shredded 1 c cotija cheese, crumbled 1 c cilantro, chopped 1/4 white onion, finely diced (from above) Tortillas Birria Reserved oil Braising liquid
Brush your tortillas on both sides with the reserved oil/fat (or as noted above). Place in a skillet at medium heat (I used an electric flattop so I could do several at once). Add your oaxaca cheese, then top with the shredded birria (be careful you don't overstuff these). Top with cilantro, onion, and cotija cheese. Once your oaxaca cheese is melty, fold it into a taco (this worked better for me folding the meat and cheese side over, and not trying to fold the empty half over). Flip and finish on the other side- this will help your taco come together. Serve with a bowl of your braising liquid as a jus for dipping, adding additional onion and cilantro to taste.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" by Jules Gaia. "Bringing Hope" by Gold in June. "Faultless Poems," "A Single Gentle Raindrop," and "Tomorrow will Save Us" by Rand Aldo.
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week, a photo from my memories pops up and reminds me how precious time is, and how important living every day to the fullest is. Then on the back half of that, I play with fire, literally, as I cook down some cherries in bourbon to make a decadent syrup.
Check out the YouTube short showing me making this syrup at https://www.youtube.com/watch?v=o3Qf5pO9l1k!
Featured Recipe for this Episode
2 c cherries, pitted 1 c bourbon 1 c water 1/4 c sugar 1/2 c 100% maple syrup
Add your bourbon and cherries into a medium saucepan.
~| NOTE: Only do this next step in a safe area- outdoors or with a large enough ceiling and ventilation system. I did mine on my grill's side burner. |~
Heat the bourbon & cherries over mid-high heat. Tip the pan to the flame to burn off the alcohol. Reduce until the bourbon is thick and syrupy and mostly cooked off. Add water and sugar (sugar can be omitted, this would be especially great with tart/sour cherries too). Cook down for 7-10 minutes, or until the syrup begins to "foam." You will note a clear change in the cooking process from simmering/boiling to it starting to foam up. This means your liquid is getting saturated with the sugars and you don't want it to burn. Add maple syrup and cook for another minute. Remove from the heat and strain through a mesh sieve (I have an old wine decanter top for this). Bottle and refrigerate.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" by Jules Gaia. "Like a Midnight Song," "Reverie Finale," "In a Distant Future," and "Rose-Colored Faith" by Rand Aldo.
Welcome back everyone to SEASON FOUR of Nikoli's Kitchen! This week we're talking about under-baked strawberry rhubarb pie and about beating myself up a lot in the preceding weeks. The journey continues. Growth never ends. Stop the cycle of negativity and stop beating yourself up for not achieving 100% of everything every single day. And thank you so much for listening!
Featured Recipe for this Episode
Crust (makes two)
3 c all-purpose flour 1/3 c shortening, cut into small cubes and frozen 10 T butter, cut into small cubes and frozen 1-1/2 t salt 1/2 c ice water
~| The key to a great, flaky pie crust is not to touch it with your hands as much as possible. Your fat should be as cold as possible/frozen and put ice cubes in your water so it is ICE cold- and then don't let the heat from your hands warm it up! |~
Cut the shortening and butter into small cubes and freeze them. Add flour and salt to a food processor. Add the shortening and butter cubes and pulse until your dough is nice and crumbly. Dribble in your ice water a little at a time, pulsing as you go until the dough clumps. Do not add more water than you need to or you'll need to correct with flour. Transfer dough to floured surface and form into a ball. Separate the dough into two balls. Flatten into 1" discs. Wrap the discs tightly in plastic wrap and refrigerate for a couple of hours (you can also freeze them for later use if you don't need the second one now).
Pie Filling
5 c strawberries, quartered 3 c rhubarb, chopped 2 T light brown sugar (can be omitted) 1/4 t salt 3 T cornstarch
Combine all of the ingredients in a bowl and stir to coat the strawberries and rhubarb well.
Almond Streusel Topping
1/2 c light brown sugar 1 c almond flour 1/2 c unsalted butter, cut into small cubes and frozen 1/4 t salt
Add all ingredients to a food processor and pulse until crumbly.
Making The Pie
Preheat oven to 450°. Remove dough from the fridge and roll out on a floured surface, working out from the center as you go around. Press the dough into a 9" deep-dish pie pan. Add a few crumbles of the sugar crumb topping into your pie pan. Add your strawberry rhubarb filling to the pie pan. Top with the remainder of the crumb topping. Bake at 450° for 10 minutes; reduce heat to 350° and bake for an additional 45-50 minutes. Remove and allow to cool before serving.
~| In the episode I noted that my pie was noticeably underdone in the center; the rhubarb hadn't broken down all the way and was still fibrous and a bit crunchy. It definitely needed more bake time which I believe would have resolved any issues with excess liquid as well. |~
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Langholmen" by Gustav Lundgren. "Lost Thoughts," "Soft Symphony," and "Letting Go of the Day" by Hanna Lindgren.
Hello everyone and welcome to another new Quick Bite from Nikoli's Kitchen! Today we're talking about this beautiful orange sweet chili sauce that will light up any Asian dish with a citrusy umami blast of flavor. While I didn't make it as well as I'd hoped, I'm definitely still learning and growing. Thank you so much for listening!
Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.
Featured Recipe for this Episode
1/2 c orange juice Zest of 2 oranges 1/3 c dark brown sugar 1/4 c cold water (for slurry) 2 T fresh ginger, finely minced 2 T fresh garlic, finely minced 1/4 c soy sauce 1/2 c rice vinegar 2 t cornstarch 1 T gochujang 1 T cooking sherry or rice wine
Combine your water and cornstarch in a bowl and set aside. Combine the remaining ingredients in a saucepan and bring to a boil over mid heat. Cook for a few minutes to bring everything together. Strain this through a fine mesh colander. Don't skip this step, or the sauce won't have quite the texture it should. Return to the pot and add your slurry. Use an immersion blender to bring everything together in the sauce. Bring back to a boil; it will immediately start to thicken. Cook for an additional few minutes and remove from the heat.
Yield: 2 cups (approx). Calories/Serving: 82 per 2 tablespoons.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another quick bite here from Nikoli's Kitchen! Today I decided to throw together some chocolate protein bites with quick oats as a quick calorie- and protein-dense snack. We'll also jump into a small positivity segment and reset ourselves for the day.
Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.
Featured Recipe for this Episode
2 c quick oats 1 c peanut butter 4 scoops chocolate protein powder 2 T honey 2 t dark chocolate cocoa powder 2 c Almond milk
Combine all ingredients into a bowl. Microwave for 60 seconds. Mix until well combined. Scoop into 12 cupcake liners. Store in the fridge.
10 g protein and 222 calories per serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.
Credits
Intro "Midnight in Carmel" and "Good Night Waltz" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
CW/TW: In this episode I talk about suicide and death. If you're struggling right now, I promise you, you're not alone. Please reach out and talk to someone today. In the United States, you can call the National Suicide Prevention Lifeline at 800-273-8255. If you're not in the U.S., there are resources in your country that can help you. Please don't ever give up, no matter what. You are not alone.
This month's patreon donation (with a match from me) was made to the American Foundation for Suicide Prevention. Learn more about AFSP and make a donation yourself at https://afsp.org/. The donation was made in Richard Nadolny's name. Richard was the narrator of the Oz 9 podcast which I am a huge fan of. Please check out the show and start listening today at https://oz-9.com/.
Welcome back everyone to the first Quick Bite in quite a long time! In this week's episode I'm finally getting a chance to tell you about this beautiful tomato zucchini salad I concepted months and months ago to pair with a crispy panko-crusted salmon dish. This one's super easy to throw together with not many ingredients, and it's super calorie-friendly too. Give it a try and thank you so much for listening!
Featured Recipe for this Episode
4 cloves of garlic, minced Fresh dill, chopped (optional) 1 T lemon juice 1 T cracked black pepper for salad 1 t salt for salad 1 T olive oil 2 c green zucchini, quartered 32 oz container of mozzarella pearls (optional) 2 c sweet cherry tomatoes, halved or quartered
Preheat your oven to 400°. Place your zucchini in a large bowl and drizzle over your olive oil and add some salt and pepper- NOT the S&P you've reserved for the salad itself. Roast them on an elevated rack on a baking tray in the center of the oven for 10-12 minutes. Place them on the top oven rack and turn the broiler on high. Broil until they start to blister and caramelize, then remove from the oven. Allow them to cool. Chop your zucchini and tomatoes to be the same size as the mozzarella pearls, if you're using them. Keep your chopping consistent so your bite is consistent. Add the garlic, dill, lemon juice, salt, and pepper. Toss everything together until well-coated and serve immediately.
Yield: 4 cups Calories per Serving: 102 per 1/2 cup- omitting the mozzarella from the recipe makes it only 32 per serving.
Variations:
Replace the dill with basil and drizzle a balsamic reduction over this for an elevated caprese-style salad. Replace the lemon and dill with lime and cilantro and add in a teaspoon of chili powder or cayenne pepper for a fresh salad with a little kick. Grill your zucchini instead!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
In this week’s season three finale episode, I talk about blackened fish tacos and read a letter I’ve written to myself.
Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~
Featured Recipe for this Episode
~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~
1 c all-purpose flour & 2 T cornstarch OR 1 c + 2 T cake flour 1-3/4 c sugar 1/4 t salt 1-1/2 t cream of tartar zest of 3 lemons OR 2 oranges 13 egg whites
Preheat oven to 325°. Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine. Sift them through a mesh strainer four times. Add your egg whites to a large bowl or the bowl of a stand mixer. Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest. Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat. Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall. Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed). Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together. Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle. Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve.
Lemon Icing
1 c powdered sugar zest of 1 lemon 1 T lemon juice 1 T heavy cream yellow food coloring (for extra yellow hue)
Combine all of the ingredients in a large bowl and whisk together vigorously until smooth.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Almost in F" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"The Way to the Sky" by Hampus Naeselius.
Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
Featured Recipe for this Episode
Spice Rub
3 T salt 1-1/2 T smoked paprika 1 T onion powder 1 T garlic powder 2 T black pepper 2 t Turmeric 1 t ginger 2 t ground red cayenne pepper 1/4 t allspice
Combine all ingredients in a bowl and whisk together. Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge.
Marinade
2 c buttermilk 1/4 c hot sauce 1 T spice rub 1 whole roasting chicken
Combine all ingredents in a large bowl and whisk together. This was enough for 1 large roasting chicken, broken down into quarters (wings removed). Marinate for 24-48 hours.
Dredge
1-1/2 c flour 1/2 c cornstarch Remaining Spice mix
Combine all ingredients in a bowl and whisk together. Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off. Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes. Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying.
Making your chicken!
Preheat your oven to 400°. Heat your oil to 375°. Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches. While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil. Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying). Remove the chicken from the oven and place on a paper towel-lined tray to rest.
Hot oil mix
1 T spice mix 2 T brown sugar 1 T smoked paprika 1 t cayenne 1 T garlic powder 1 c oil from frying
While your chicken is resting, prepare your hot oil mix. Combine all of the dry spices in a bowl and whisk together. Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat. Add the 1 c oil from frying and mix together well. Brush the oil over the finished chicken and serve.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Breathe it in Deep," "Close to the Edge," "Where Heroes Come to Die," "The Way to the Sky," and "Deyja" by Hampus Naeselius.
Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
Homemade Almond Berry Pancakes
1 c all-purpose flour 1 c almond flour 1/4 c powdered sugar 1 egg- separate the white and yolk 1/2 t vanilla 1-1/2 t baking powder 1/2 t salt 4 T butter, cut into cubes and softened to room temperature 1 cup preferred berries 1-1/2 c almond milk
Sift together the dry ingredients into a large bowl. In a separate bowl, combine your egg yolk, berries, milk, and vanilla. Whip your egg whites with an electric mixer until they reach soft peaks. Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture. Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix. Fold your egg whites into the batter just until combined. Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter.
Berry Compote
16 oz (1 lb) Preferred berries 1/4 c sugar 2 c water
Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat. You can strain the berry pulp out to truly make this syrup-like instead of a compote.
4 large russett potatoes, cubed 2 honeycrisp apples, cubed 2 shallots, diced 1 c preferred sausage, grilled and chopped 1 T fresh rosemary, finely chopped 1 T fresh sage, finely chopped 1/2 c white wine Eggs (as many as you want served over it) Wing Sauce (optional) Salt, pepper, nutmeg, cinnamon (to taste)
~| Remember when preparing your ingredients you want everything chopped uniformly! |~
Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done). Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use. Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot). Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down. Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone. Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils. Add more of the oil/fat you're using here and heat it, then add your potatoes. Season with salt and pepper and cook your potatoes until they are nicely browned on all sides. Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish). Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway. Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Dewdrop Fantasy" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
Gai Yang Marinade
1 whole chicken 2 T lemongrass, white part only, thinly sliced OR 1 T lemon zest & 1 T fresh ginger 1 t white pepper 1 t black pepper 10 cloves of garlic, roughly chopped 10 stalks of cilantro 1 shallot, roughly chopped 1 t coriander 2 T fish sauce 2 T palm sugar, roughly chopped 1 red chili, roughly chopped 2 T soy sauce 2 T dark soy sauce 1 t Turmeric 2 T vegetable oil
Nam Jim Jaew (dipping sauce)
1 T cilantro, finely chopped 1 T lime juice 1 T toasted sticky rice, finely ground 1 T red pepper, finely diced 1 T fish sauce 2 T tamarind paste 2 T palm sugar, finely chopped 1 T hot water 1 T scallions, finely diced 1 T shallots, finely diced 1 t dark soy sauce
~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~
Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock. Combine all of the marinade ingredients in a food processor and blend until combined. Pour the marinade over your chicken and marinate for up to 48 hours. Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side. Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice). Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn! Remove your chicken and let it rest; while it does, prepare your dipping sauce.
For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything. Serve in a small dipping cup with your chicken.
My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"The Sanctuary Within," "The Dust Settles," "Never Look Back," "To Witness in Silence," and "Returning Memories" by Erasmus Talbot.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor.
Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
Brownies:
1 12-oz bottle of Imperial Stout 1/3 cup white sugar 2 sticks butter 10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar) 2/3 cup dark brown sugar 2 t vanilla 5 large eggs 3/4 c flour 1 t salt
Imperial Stout Caramel:
1 12-oz bottle of Imperial Stout 1 c white sugar 6 T unsalted butter 1/2 c heavy cream 1 t salt
~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~
Brownie Directions:
Preheat oven to 350°. Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn. Remove from heat and let it cool. Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl. Fill a saucepan with 2 inches of water. Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine. Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix. Add brown sugar, salt, and vanilla and stir to combine. Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in. Sift 3/4 c flour into the bowl and stir together just until it is incorporated. Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie. Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it. Remove and allow to cool.
Caramel Directions:
Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel). Once your beer syrup is reduced, immediately stir in the butter until melted and combined. After the butter has melted and combined with your beer syrup, cook for 1 minute without stirring (I covered it during this stage as well to wash down the sides of the pot, so as to avoid crystallization). Very slowly stir in the heavy cream- the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute (I also covered it during this stage). Remove from the heat and add the salt, stirring to combine. Allow to cool before use.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Deep Relaxation" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"At Dawn," "Cessura," "Gray," and "Progress" by Ever So Blue. "Leverage" by Infinity Ripple.
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! In this week's episode I talk about making changes- and how we sometimes convince ourselves that we've made a change just by talking about it, when we really need to put those words into actions. On the back half of the show, I talk about making spinach lasagna because it randomly popped up as a basket ingredient on Chopped! Thank you all so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
4 c shredded mozzarella cheese 1 c freshly shredded parmesan cheese 32 oz ricotta cheese (whole milk) Zest of 3 lemons 2 c baby spinach 2 c fresh basil 2 eggs 1 t salt 1 t cracked black pepper
4 T clarified butter 4 T all-purpose flour 2 c whole milk 1 c sweet onions, finely diced 20 cloves of garlic, crushed 1 t Salt 1 t white pepper Allspice, nutmeg, and paprika to taste
12 homemade pasta sheets, 9" x 5" 1 c freshly-shredded parmesan cheese 1 c fresh mozzarella cheese, thinly sliced
Prepare your filling by combining the ricotta cheese, lemon zest, and eggs in a large bowl. Whip them together with an electric mixer until smooth. Add your 4 c shredded mozzarella, 1 c parmesan, baby spinach, fresh basil, salt, and pepper into the bowl. Mix until well-combined and place in the fridge until it's time to build your lasagna.
Melt your clarified butter in a large saucepan over medium heat. Add your diced onion and cook for 7-10 minutes or until mostly softened. Add some salt to help sweat them out. I let them cook until they had just a little bite left to them. Add your garlic and stir well. Cook for an additional minute to perfume. Add your flour and stir well; this will turn into your roux. Continue stirring until well-combined and cook for a minute or two to cook out the taste of the flour. Add your whole milk and seasonings/spices. Bring back to a simmer; this will thicken into a béchamel quite easily. Add additional seasonings to taste.
Preheat your oven to 350°. Spread a layer of béchamel over the bottom of a 9x13" baking dish. Layer your fresh pasta over the béchamel. I did this straight from my pasta roller right into the pan; mine can only do sheets between 4" or 5" wide, so I did three strips each layer about 9" long, the same as the width of the pan. Layer 1/3 of your spinach ricotta mixture over the pasta. Add another layer of béchamel. Repeat this another 2x with layers of your fresh pasta and the ricotta mixture. Top with a final layer of pasta. Pour the remaining béchamel over the top of your final pasta layer. Top the lasagna with the freshly-shredded parmesan and the mozzarella. Add any additional seasonings atop this. Bake the lasagna covered for 40 minutes. Remove the cover and bake uncovered for another 10 minutes. Turn the broiler on high and just let the cheese brown on top. Remove and rest for 10-15 minutes before cutting into it. Cut and serve!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Live a Little" by Francis Wells.
Hi everyone and welcome back to Nikoli's Kitchen! This week on the show I remember "the Bad Guy," Scott Hall, who passed away recently... and I reflected on his struggles some years back that I found at a critical point in my own life and my own struggle. In the back half of the show I talk about the General Tso's Chicken I made, which despite a couple missteps when I was preparing the dish live, turned out absolutely amazing. Make sure you hit the link for my Twitch channel down below so you don't miss when I make these dishes LIVE!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
Featured Recipe for this Episode (Updated 03/29/2022)
Sauce:
1/2 c chicken stock 1/2 c vegetable stock 1/2 c reduced sodium soy sauce 1/2 c hoisin sauce 3 T fresh ginger, minced 4 T fresh garlic, minced 2 T hot red peppers, chopped 1/2 c rice vinegar 3 T dark brown sugar 2 T tomato paste 1-1/2 t sesame oil
Slurry:
2 t cornstarch 1/4 c cold water
Batter:
2/3 c AP flour 1-1/3 c rice flour 2/3 c corn starch 1-1/2 c water, more to desired consistency
4 lbs chicken thighs, cut into 1-inch pieces Oil for deep frying Deep frying thermometer Basmati rice, prepared as directed 2 T hot red peppers, chopped 4 T scallions, chopped
Begin by adding your sauce ingredients except for the sesame oil to a large saucepan/pot and bringing them to a simmer over mid heat. Let the sauce simmer for 5-7 minutes, stirring regularly. Add half of your sesame oil, and more to taste- a little goes a long way. Use an immersion blender to blend it down into a sauce (you can also transfer it to a normal blender). Stir your cold water and cornstarch together in a small bowl to form a slurry, then add it to the saucepan. Stir the sauce together; it will thicken up with the addition of the slurry. Cook for an additional minute or two to cook out the cornstarch flavor. Remove from the heat and set aside.
When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil. Add your deep fry thermometer on the side of the pot if you have one. Turn on mid-high and begin heating the oil. Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency (it should be thicker than waffle batter but still runny; it shouldn't form a super thick layer on your chicken). Add your chicken to the bowl. Stir until well-combined and the chicken is well-coated (the batter should be thick it will not have an issue). Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready. Add your chicken in batches (I did four), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later). Remove the chicken and rest. Heat your oil to 375°. Add the chicken back to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown- I had to do this in two batches. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest.
Return the saucepan with your sauce to the heat and heat to mid. Once it starts simmering around the edges, add your chicken and toss to coat all over in the sauce. Add the chopped scallions and red peppers and toss it with the chicken coated in sauce. Serve the chicken over basmati rice.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Days of Hope," "Where Heroes Come to Die," and "The Way to the Sky" by Hampus Naeselius. "Think Forward" by Martin Landstrom.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! In this week's episode, I share some life advice from a young woman who died at the age of 27 from cancer, and talk about my experience working with 18-month-old phyllo dough. Note: for the recipe breakdown below I included options to omit the phyllo dough and use a graham cracker crust instead. Thank you all so much for listening!
The post I read in this episode was made by a young woman named Holly Butcher, who died in January 2018 at just 27 years old from a rare form of cancer. The version her letter is edited for this episode, but you can read it in its entirety here.
The phyllo flatbread with tomato and ricotta mentioned in this episode is based on this recipe from The Spruce Eats.
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
Featured Recipe for this Episode
Graham Cracker Crumble-
~| Note that you can either use this as a topping for the key lime pies in the phyllo cups, or ditch the phyllo cups altogether and make a graham cracker crust with this instead. If you go the latter route, prepare it as directed and make sure you press the crust into your muffin tin and bake for the amount of time noted below before topping it with key lime filling. Then, just continue as normal. I'll also note I'd either make sure to use paper liners for your muffin tin or use silicone cupcake molds. |~
2 c graham crackers, crushed 2 T brown sugar 1/2 t nutmeg 1/2 t allspice 1/4 t cinnamon 1/2 t vanilla Finishing salt 4 T butter, melted
Preheat the oven to 350°. Place your graham crackers in a large ziploc bag and crush them with a rolling pin until they are mostly reduced to crumbs (go to your desired texture here- I like a couple chunks leftover in my crumble). Pour over your melted butter and add brown sugar, nutmeg, allspice, cinnamon, and vanilla. Stir to combine. Place a sheet of parchment paper over a baking tray. Spread your crumble in an even layer and bake at 350° for 8-10 minutes. Remove from the oven and add a LIGHT sprinkle of finishing salt (not the "Nick" amount of way too much- a pinch or two'll do ya). Set aside to cool.
Mini Phyllo Cups-
5 sheets frozen phyllo dough, thawed 1/3 c melted butter
Preheat the oven to 375°. Unfold your phyllo dough sheets. Transfer them to a baking tray large enough to fit them, and keep them covered with wax paper, then a wet towel, to keep them from drying out (the wax paper is to keep them from getting wet and sealing them, the wet towel is just for weight to not allow air in- do NOT put the wet towel on the phyllo dough). Place a sheet on a large cutting board or work surface. Brush the sheet with a thin layer of unsalted butter. Add another sheet on top and repeat this process until you've layered five sheets of phyllo dough. Cut the dough into twelve equally-sized squares. Using a brush or your finger, take a muffin pan and coat the inside of the muffin cups with a little butter. Press the phyllo dough squares into your muffin cups in the center to make sure you've got enough dough going up the sides. I trimmed the edges that popped up out of the cups because I didn't want them to burn. Using a toothpick, poke a hole in the center to allow steam to escape. Bake at 375° for 8-10 minutes and remove, and set aside.
Key Lime Pie Filling-
1/2 c key lime juice Zest of 8 key limes & 2 limes 14 oz can sweetened condensed milk 1/4 c heavy cream 4 egg yolks 2 T softened 1/3 fat cream cheese
Bump your oven down to 350°. Whisk together egg yolks, sweetened condensed milk, cream cheese, and heavy cream until smooth. Add key lime juice and half of the zest and stir to combine. Pour into phyllo cups and bake at 350° for 12-15 minutes, or until custard is set. Remove from the oven and top with your graham cracker crumble (if desired), the remaining zest, and your meringue.
Meringue-
4 egg whites 4 T sugar 1 t cream of tartar Dash of salt
Beat egg whites on mid-high until soft peaks form. Add combo of sugar, tartar, and salt (I deliberately used less sugar in the meringue knowing the filling would also be sweet; adjust this to your tastes). Spoon onto hot phyllo cups, covering every gap to the edge of the dough. Bake 10-12 minutes or until meringue is browned.
Yield: 12 mini phyllo key lime pies. Calories/Serving: 340 calories per pie with graham crackers and phyllo. 240 calories per pie if you omit the graham cracker crumble. 275 calories per pie if you replace the phyllo with a graham cracker crust as prepared here.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Good Night Waltz" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo. "The Way to the Sky" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week on the show, I talk about struggling to manage my bloated schedule and knowing that it's okay to take some time for yourself once in awhile. In the back half of the show we're talking about smoked chicken noodle soup! I made this live on stream at https://twitch.tv/nikoliskitchen and it turned out so amazing I had to talk about it here on the show. Thank you all so much for listening!
Featured Recipe for this Episode
8 chicken thighs, bone-in and skin on 3 leeks, trimmed and washed Olive oil Salt Pepper
Soup base:
1 c baby carrots, halved 1 c celery, roughly chopped 1 red onion, sliced Red pepper top(s) 1/2 bulb of garlic (8 cloves or so), crushed Fresh basil stems Fresh sage stems 14 c water 2 c dry white wine
Soup:
1 red onion, chopped 1 c red pepper, chopped 1 c celery, chopped 1 c carrot, chopped 1/2 bulb of garlic (8 cloves or so), minced 1 c fresh basil 1/4 c fresh sage, chopped 2 c baby spinach 2 t paprika Salt & pepper to taste 4 c chicken stock
2 portions homemade pasta My homemade pasta recipe can be found here. Note the changes mentioned in the show; use only water and use 2 eggs and 2 egg yolks.
Place your olive oil, salt, and pepper in a large bowl. Trim your leeks- remove the long green leaves and the bulb on the end. Slice the leeks lengthwise down to the middle so you can fan apart the individual layers. Rinse the leeks well. Brush your olive oil, salt, and pepper mixture over the leeks. Place your chicken thighs in the bowl and toss until well-coated. Heat a charcoal grill up to high heat. Grill the thighs and the leeks. The more smoke you can trap in the grill to flavor them, the better. Remove the leeks when they are finished. Grill the thighs for 20-25 minutes or until they are close to done or done- if they didn't finish all the way on the grill it doesn't matter as you'll be finishing the meat in the soup. Remove the thighs and let them rest.
Meanwhile, prepare your soup base and your soup ingredients- I used everything in the soup base that was trimmed from the soup ingredients themselves, such as the pepper top(s) and stems from the herbs. Cut the leeks into four pieces and add them to a large stockpot. Add the remainder of your ingredients for the soup base. Once the thighs have rested, de-skin and de-bone them, reserving the meat for later (you can shred up the meat as you do this as well to your desired size). Add your water and wine and boil this at high heat for 1-1/2 to 2 hours, or until the liquid is reduced to about 4 cups total. Strain the soup base into a large bowl and discard the bones, et al.
Return your soup base back to the stockpot. Add all of the soup ingredients but for the pasta and chicken. Bring to a boil and allow this to cook for 15-20 minutes or until the vegetables are starting to soften (they should still be a little toothsome, but not completely). While you're doing this, cook your homemade pasta in its own water and strain. You just need to cook it to al dente so it can finish in the soup- don't cook it totally in the soup or you'll add a lot of flour and starch. Add your shredded chicken at this point and cook for another 5 minutes, just to infuse the smoke and fat flavors throughout the soup. Add your homemade pasta and cook until it is finished.
Servings: 12 cups. Calories/Serving: 275 per cup, give or take. I can only approximate the calories for the stock.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"A Most Dignified Betrayal" - Trevor Kowalski. "Just Get it Done," and "Days of Hope" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In today's episode, Wing Sauce is getting a little bit of a "glow up" and I talk about forcing myself to make the changes necessary to lead to a better life. I also talk about some format changes for the show going forward specific to the recipe breakdown.
Featured Recipes for this Episode
2 c Red Hot 1/2 c minced garlic 12 T unsalted butter, cut into chunks 1 tube 4.5 oz Cento tomato paste 1 C fresh basil, chopped 2 T fresh sage, chopped 1 c white wine 1 T olive oil 1 c chopped red onion 1 c chopped red pepper 1-2 t Salt 1-2 T ground black pepper 1/4 c dark brown sugar
Drizzle olive oil in a large saucepan over medium heat. Add your onion and pepper and begin to saute, adding a sprinkle of salt and stirring periodically. After 4-5 minutes or so, add your white wine. Cover and reduce heat to low. Cook for 15-20 minutes or until the onions and peppers are very soft. Remove the cover and return heat to mid. Cook until most of the liquid is gone, stirring periodically. Make a space in the middle of your saucepan and add the basil, garlic, and sage. Stir to combine and cook for about a minute to start perfuming the base. Add your tomato paste and cook for another minute. Add the red hot and dark brown sugar. Bring to a simmer, stirring everything together so it is well-combined. Remove from the heat and add your butter. Use an immersion blender or transfer this to a blender and blend until smooth.
Yield: Approx 4 cups Calories per Serving: 66 calories per 2 T serving
Alternate recipes: Change the ratio for pepper to include some hotter peppers to your taste. You could easily add a jalapeño or habanero to this and it wouldn't drastically alter the recipe either.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"The Way to the Sky," "Adapted by Dark," "In Shadow of the Stars," "Behind the Moon," and "Within its Own Silent Shell" by Hampus Naeselius.
Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk) 2 c red seedless grapes 1 c celery 2 c chopped apples, your preference 1/2 c candied pecans 1/2 T champagne vinegar Zest of one lemon 1/2 T honey 1 t black pepper 1/2 t salt
Chop all your ingredients to the same size- remember you want a consistent bite here! Also you'll want to chop this up relatively small, maybe about the size of raisins (which you can also substitute for grapes). Combine everything into a bowl and stir it together so everything is well-coated and serve immediately.
Yield: 6 cups (approx). Calories per serving: 161 per 1 cup serving.
Candied Pecan Recipe from Episode 17:
4 c pecans, shelled and halved 1/2 c light brown sugar 1 T cinnamon 1 egg white 1 t vanilla extract 1 T water
Preheat the oven to 300°. Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form. Add your pecans and toss them gently until well-coated. In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them. Line a baking tray with parchment paper and layer your pecans in a single layer. Bake for 40 minutes at 300°. At 20 minutes, stir them around. Allow to cool and then store in an air-tight container.
Yield: 4 cups. Calories per serving: 169 per 1/4 cup.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome back to another new episode of Nikoli's Kitchen! This week I talk about owning your choices and accountability before I break down enchiladas- AGAIN! I've developed this recipe so much it is much different than it was back in episode 28. Please check out the new recipe and let me know what you think!
Featured Recipes for this Episode
Marinade:
1 lb of chicken breast, fileted Zest & juice of 2 limes 2 T olive oil 1 T chili lime sea salt 1 T ground black pepper 1 c cilantro, chopped 8 cloves of garlic
Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated. Marinate for 24 hours. Heat a grill or your skillet to mid-high and sear on both sides until they are cooked through, then remove to rest.
Tortillas:
~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt
Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together. Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.
Enchilada Sauce:
2 t chili powder 2 t chipotle chili powder 1 T chili lime sea salt 1 T fresh ground black pepper 1/4 t ground cayenne pepper 1 t cumin 1/4 t ground ginger 1/4 t ground turmeric 1/4 t dried oregano 1/4 t ground cinnamon 8 cloves garlic, minced 1 sweet onion, chopped 1 sweet bell pepper, fire-roasted and chopped 2 poblano peppers, fire-roasted and chopped 2 T tomato paste 4 T vegetable oil 2 c vegetable stock 1-1/2 T cornstarch 1/2 c dry red wine 1 T agave nectar
Filling:
3 c Mexican cheese blend 1/2 c cojita cheese Chicken from above 2 c cilantro, roughly chopped Zest of 2 limes
Topping:
1 c Mexican cheese blend 1/2 c cojita cheese 1 c cilantro, roughly chopped
Add 1 T of vegetable oil to a large saucepan over mid heat. Add your chopped peppers and onion. Saute for a few minutes, sprinkling in some salt to help sweat them down. Add your red wine and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft. While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes. At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed. Add your spices and cook again for just a minute as you continue to stir. Add the remaining vegetable oil and stir until well-incorporated. Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it! Add your vegetable stock and tomato paste and stir until well-incorporated- use your immersion blender to mix these together ahead of time if you're making your stock from a bouillon like I do. Using an immersion blender, blend until everything is well-incorporated. Cook this for about 5 minutes or so, or until it is a nice and thick.
Preheat your oven to 350°. Spray a 7x11 baking dish with cooking spray. Shred your chicken by hand or using forks or some other utensils. Combine the chicken, cilantro, and cheeses together in a bowl and set aside.
Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. They will need to sit in the sauce for very little time as they are fresh-made and very pliable; if you're using pre-made tortillas or you made them ahead of time, you may need to leave them immersed for a few minutes until they become soft and are able to be rolled. One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish. Continue this with all 12- you will need to squeeze them in and they'll be quite snug! Pour the remaining enchilada sauce over the top and top with your cheeses and cilantro. Bake uncovered for about 30 minutes. Rest for 10 minutes before serving with a drizzle of chimichurri over the top.
Chimichurri:
~| This recipe is from episode two of the show at https://nikoliskitchen.podbean.com/e/episode-002, but modified as written below. |~
2 c fresh parsley 2 c fresh cilantro 1/4 c olive oil 1/2 medium onion, diced 16 garlic cloves 1/2 c fresh lime juice 2 T red wine vinegar Zest of 2 limes 1/2 t salt 1/2 t black pepper
To prepare the chimichurri, simply combine all of your ingredients in a blender and blend until well-combined. I may have gone over 2 cups of parsley in preparation because I kept adding it until it reached a vibrant shade of green.
Yield: 12 enchiladas Calories per Serving: 360 per enchilada. You can reduce the calories in this massively by cutting the cheese in half. Calculation does not include the chimichurri.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"In a Distant Future" - Rikard From. "Somnolent" and "One Voice" - Johannes Bornlöf "True Projection" and "Motionless" - Alan Ellis "Jump Jive Roar" - Jules Gaia
Hi all and welcome to the latest episode of Nikoli's Kitchen! In this week's positivity segment, I'm actually kind of angry with myself for not believing in me- so I make an accountability pledge to you here and now that I will. In the back half of the show, I whipped up some baby apple pies! Thank you so much for listening, and above all, THANK YOU for believing in me!
Featured Recipe for this Episode
8 c green apple, finely chopped 1/2 c dark brown sugar 1/2 c water 1/4 c cornstarch 1 T cinnamon 1/4 t allspice 1/2 t nutmeg 1/4 t salt 50 wonton wrappers Oil for deep frying
1/2 c white sugar 1 T cinnamon
Combine the apples, brown sugar, cornstarch, cinnamon, allspice, nutmeg, and salt into a large saucepan and stir together until well-combined. Cook over mid heat until your apples are softened, 7-10 minutes. Remove and allow to cool. Place 1 T of filling in the center of your wonton wrapper. Use your finger or a brush and wet the edges and fold in half, being sure to press the wrapper closed. A tight seal is very important here! Combine your white sugar and cinnamon in a large bowl and mix to combine. Set aside. Heat your oil to 350°. Deep fry until well-browned, 1-2 minutes. Be careful not to overcrowd your oil. Remove from oil and place in the cinnamon sugar and toss to coat.
Yield: 50 apple cinnamon wontons. Calories/Serving: 52 calories per wonton before frying (this includes the after coating). Likely 75-85 after.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Drone in D" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
"The Way to the Sky" by Hampus Naeselius. Licensed from Epidemic Sound. Check out more of his music at https://open.spotify.com/artist/1M3REpihyqFCmBRC9sMzp5.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another Quick Bite from Nikoli's Kitchen! I mentioned in Monday's show that I was going to be trying to make the "Green Goddess" sauce from that episode- based on the recipe from Robert Irvine- into an aioli incorporating some of the elements from it. The results were beyond anything I could have dreamed! Give it a listen and give this recipe a try!
Featured Recipe for this Episode
~| The "Green Goddess" sauce recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~
4 egg yolks 1/4 c Italian parsley, de-stemmed 1/4 c cilantro, de-stemmed 1/4 c mint, de-stemmed 1/2 c scallions, chopped 5 cloves garlic Juice & zest of 2 limes 2 T honey Cracked black pepper to taste Salt to taste 1-1/2 c olive oil
Add all ingredients but for the olive oil to a food processor and pulse to combine. Turn food processor on and drizzle in olive oil slowly 1/2 c at a time. Run food processor until you hit the desired consistency.
Yield: 2-1/2 cups. Calories/Serving: 85 calories per 1 T serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm breaking down a recipe for Fried Brie with a tomato vinaigrette and a "green goddess" sauce that was featured on Restaurant Impossible! I also talk about living life to the fullest and being uncertain and unsure lately. Thank you all so much for listening!
Featured Recipes for this Episode
~| This recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~
Smoky Tomato Vinaigrette
12 oz cherry tomatoes, halved 1 c balsamic vinegar 1/2 T Olive oil Liquid smoke to taste Salt and pepper to taste
Drizzle olive oil into a large saucepan and heat over mid heat. Add your tomatoes and cook for 4-5 minutes until blistered. Deglaze with balsamic vinegar and add a few drops of liquid smoke to add a smoky flavor. Bring to a simmer and drop to mid-low heat and reduce by half. Season with salt and pepper to taste.
Yield: Approx 1 cup. Calories/Serving: 45 per 2 tablespoons.
"Green Goddess" Sauce
1/4 c Italian parsley, de-stemmed 1/4 c cilantro, de-stemmed 1/4 c scallions, chopped 1/4 c mint, de-stemmed 2 cloves garlic 2 c orange & black pepper aioli Juice of 1 lime 1 T honey Salt and pepper to taste
Add all ingredients except salt & pepper to a food processor and blend together for 1 minute. Season with salt and pepper to taste.
Yield: 2 cups. Calories/Serving: Approx 101 per tablespoon.
Fried Brie
1 lb brie, cut into 8 pieces 2 c all-purpose flour Salt Pepper 3 large eggs, beaten 2 c panko breadcrubs Oil for deep frying 3 c Arugula
Combine your flour with salt and pepper (add any other seasonings here as well, I like paprika and allspice). Dredge your brie chunks in flour, egg mixture, and then panko. Set aside for a few minutes to rest. Repeat the process and set aside again to let the coating stick. Heat your oil to 350°. Deep fry the brie for 3-4 minutes or until nicely golden. These will start to float, make sure you keep an eye on them too and if cheese starts leaking out, remove them immediately.
Yield: 8 pieces of brie. Calories/Serving: Approx 350-400/serving including the oil (before frying it is 299).
To plate:
Place a bed of arugula down, approx 1/3 cup. Add two chunks of fried brie. Add 2 T of the tomato vinaigrette around half of the edge of the plate. Add 1 T "Green Goddess" sauce over the top of the cheese. Be sure to get a bite of everything together.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"At Dawn," "Forgotten," "Traces," and "Progress" by Ever So Blue. "Somewhere in Dreams" - Magnus Ludvigsson "Break Fast" - Jules Gaia
Hello everyone and welcome back to another episode of Nikoli's Kitchen! I'm so glad to finally be back recording content as sadly I didn't have a voice last week to record an episode for you thanks to Covid. I'm feeling much better now, thankfully, so I'm here to talk about that thing we all love to enjoy whenever we're sick with a hearty bowl of homemade chicken soup. I also talk about facing 2022 with renewed optimism and never giving up! Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
8 chicken thighs, bone-in 6 oz or two bundles of dry udon noodles 1-1/2 c chopped carrots 1-1/2 c chopped celery 1 c chopped onion 8 cloves of garlic, minced 2 T fresh sage, chopped 2 c white wine (optional) 8 c chicken stock 6 c water (8 if not using wine) 1 T Olive oil Salt & Pepper to taste
NOTE: Make sure you chop everything to a consistent size. De-skin and de-bone your chicken thighs and chop the meat into small chunks and set aside. Save your bones and skin for future chicken stock! Add your olive oil to a large stock pot or Dutch oven and heat over mid-high heat. Add salt and pepper to your chicken chunks; coat well. Sear your chicken over mid-high heat until well-caramelized and seared (do this in batches so your pan doesn't get too crowded). Your chicken doesn't need to be fully cooked at this stage. Once your chicken is done, remove and add your white wine to deglaze the pan, using a spoon to scrape the extra browned bits. Add your chicken stock and water to the pan and stir to combine. Add the carrots, celery, onion, garlic, and sage and bring to a boil. Boil until your carrots, celery, and onions are softened and until reduced by about 1/3 to 1/2, about 30-40 minutes (this will depend on the size of your pan, kick the heat up to high if needed). Once your broth hits the desired taste, add your chicken and udon noodles. Cook until the noodles are softened (this will allow your chicken to finish as well if it's not done).
Yield: Approx 16 cups. Calories/Serving: Approx 238 per cup.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Torn Apart," "A Temporary Solution," and "Supposing" by Infinity Ripple. "Somewhere in Dreams" - Magnus Ludvigsson "Air on the G String" - Johannes Bornlöf
Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! This show is all about scratch-made food and positive energy, and this week I'm taking the opportunity to look back on some of the successes of 2021 and to reflect on some of the failures. No matter what, I want to keep learning and keep growing in the kitchen, and trying to make the world a better place. In the back half of the show I'm breaking down a recipe for Shepherd's Pie! Thank you all so much for your amazing support throughout 2021, and I am so excited for what's to come with 2022 for the show.
Featured Recipes for this Episode
~| The original Shepherd's Pie recipe I followed is from Roger at the Kitchen Counter Podcast at https://kitchencounterpodcast.com/recipe/shepherds-pie/ |~ ~| The mashed potato recipe here is a stripped-down version of my own recipe from episode 19, which you can check out at https://nikoliskitchen.podbean.com/e/episode-019/ |~
Filling
1 T grapeseed oil 3 lbs ground beef or lamb 2 medium carrots, shredded 1 medium onion, finely diced 10 cloves minced garlic 2 T tomato paste 1 t dark brown sugar 1/4 t allspice 2 T fresh rosemary 1 T fresh thyme 1 bottle of dry red wine (3 cups) 1 cup beef stock 1 cup vegetable stock 1 T turmeric 1 T black pepper Salt to taste
Add your grapeseed oil to a large, high-wall skillet or Dutch oven and turn to mid-high heat. Add your beef/lamb mixture in batches, making sure you don't over-crowd the pan (I do 1 lb at a time). Add some salt and pepper here and let the meat sear before stirring it too much. Once the meat is seared (it doesn't need to be cooked through), drain the fat and remove it from the pan and add the next batch. Once all of your batches of meat are done, add your carrots, onion, and garlic along with all of your meat to the pan and stir to combine. Cook until the vegetables are softened, about five minutes. Add your tomato paste, sugar, allspice, rosemary, and thyme to the filling mixture and stir to combine. Combine your red wine and your stock in a large container. Begin adding your wine/stock mixture, 1/3 at a time, stirring to combine and at regular intervals. Let the moisture cook out and then add another 1/3; once this cooks out, add the final 1/3. This repeated reduction will concentrate the flavors in the filling. Season to taste with turmeric, black pepper, and salt. Cook out the rest of the liquid, being careful not to let it burn. Pour the filling into a 9x9" baking dish or 10" oval baking dish. Top with prepared mashed potatoes (recipe below)- you can add some grooves with a fork or use a piping bag and make an elaborate design. Bake the Shepherd's Pie at 350° for 40 minutes. You can also use the broiler at the end to give a nice crust to the potatoes, if desired.
Topping
4 lbs russett potatoes 6 T butter, cut lengthwise and then into 6 slices so you have 12 chunks- and keep it cold until ready to use 2 cans of evaporated whole milk OR 3 cups of whole milk Salt & pepper to taste (I like a lot of pepper)
Peel & cube potatoes (halve them lengthwise, then again, and then chop the quartered potatoes into 4 equal-sized chunks to get 16 per spud). Bring salted water to a boil (you don't need this to be overly saltly as your potatoes will take on the salt, and you don't want to over-salt them). Add potatoes and cook until they are fork-tender, then drain. Add milk to pot and bring to simmer at mid-low (you don't want to scorch it but get it hot). Turn off right when it comes to a simmer around the edges of the pan. Hand-mash potatoes or put through a ricer into a large bowl. Add cold butter and half of your cream/milk and mix only until combined with a large spoon/spatula. Add more cream/milk until you reach the desired consistency. Add finishing salt & pepper to taste (and any other seasonings).
Yield: 12 portions (1/2 lb meat, 1/3 lb potatoes) Calories/Serving: 612
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"May I Have this Dance," "Ali," and "June" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt. "Somnolent" - Johannes Bornlöf
Hello everyone and welcome to the final Nikoli's Kitchen of 2021, and to celebrate the beginning of the new year we're talking about crab rangoons TWO WAYS! In this episode I break down the recipe for the normal deep fried version and then I deconstruct it all and put it on a pizza! I'll also be breaking down the recipe for a delectable sweet chili sauce as well. I hope that you go into 2022 with love, positivity, and belief in your hearts. Let's all work together to make the next year the absolute best year yet. Thank you all so much for your amazing support this past year, and here's to amazing things in the new year!
Featured Recipes for this Episode
Deep Fried Crab Rangoons
8 oz imitation crab, chopped 8 oz 1/3 fat cream cheese, softened 1/2 c scallions, chopped 2 T Italian parsley, chopped 1 T black pepper 40 to 50 wonton wrappers Oil for deep frying
Prepare your crab rangoons by combining all ingredients except the wonton wrappers in a large bowl and mixing until combined. Pour some water in a small bowl. Add 1 T filling to the center of each wonton wrapper and wet the edges with the water. Fold the wrapper in half and run your fingers along the seams to seal. Pour your oil into a large pot and begin heating to 350°. Deep fry until the wonton wrappers are a deep golden brown, about 2-3 minutes.
Yield: 40-50 crab rangoons. Calories/Serving: 78 per crab rangoon.
Crab Rangoon Pizza!
~| Check out my pizza dough recipe at https://nikoliskitchen.podbean.com/e/episode-032/ |~
1 Pizza dough 1 c mozzarella cheese, shredded Crab Rangoon filling as prepared above 8-10 wonton wrappers Oil for deep frying
For the pizza, preheat your oven to 450°. Heat your oil to 350°. Roll out your pizza dough and fit it into your pizza pan or on a pizza stone. Prepare your crab rangoon filling as above and spread it in an even layer over your pizza dough. Drop your wonton wrappers into the oil and fry them- they'll only take about 30-60 seconds until they are golden brown. Remove to a paper towel-lined plate until cooled. Place the wonton wrappers in a bag and crush them to desired size. Spread in an even layer over the pizza. Top with mozzarella cheese. Bake your crab rangoon pizza for 10-12 minutes or until nicely browned. Remove from the oven and top with sweet chili sauce.
Sweet Chili Sauce
~| This recipe is largely adapted from https://www.daringgourmet.com/sweet-chili-sauce/ |~
2/3 c rice vinegar 2/3 c water 1/2 c white sugar 2 T cooking sherry 2 T gochujang 4 T crushed garlic 4 T crushed ginger 2 T reduced sodium soy sauce 4 t cornstarch Red food coloring
Add all ingredients but the cornstarch into a small saucepan and bring them to a boil, stirring regularly. Mix the cornstarch with 2 T of cold water to form a slurry. Add the slurry to the saucepan once the sugar is dissolved. Stir until thickened and remove to cool.
Yield: Approx 2 cups. Calories/Serving: Approx 35 calories/serving (one serving = 2 tablespoons).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt.
Welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm talking about ridding karma and the idea of it from your life, because it only foments negativity. Let it go. On the back of that, I talk about the holidays coming up and break down a recipe for oven roasted split chicken breast. Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
4- 1/2 lb split chicken breasts 1/2 c olive oil 2 c fresh basil, chopped 1 bulb of fresh garlic, finely chopped 1 T fresh rosemary, chopped 1 T fresh thyme, chopped 1 T black pepper, finely ground 1 T turmeric 1 T salt (more or less to taste) Zest & juice of 2 lemons
Combine all of the marinade ingredients together in a large bowl and whisk together to combine. Place your chicken in the marinade, coating everything well. Refrigerate for four hours. Preheat your oven to 400°. Place your chicken breasts on an elevated rack on a baking tray. Bake for 40-50 minutes or until chicken is cooked through. Remove from the oven and tent with foil. Rest for 10 minutes and serve immediately.
Yield: 4 roasted chicken breasts. Calories per serving: 650 per chicken breast (assuming 1/2 lb breast).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Midnight Swing" and "Sunset Eyes" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt. "Langholmen" - Gustav Lundgren
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week on the show, I'm talking about the projects I failed to complete in November and how hard I've been on myself for it- and how I need to stop being so hard on myself and celebrate the success, even if I only finished 80%. On the other side of that, I'm breaking down a recipe for Orange Chicken based on a recipe from Delicious Day! I whipped up a killer basmati rice with homemade orange butter as a side and it was wonderful. Please check out the recipe breakdown below and let me know what you think! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
~| Orange Chicken recipe is largely based on the recipe from Delicious Day at https://www.youtube.com/watch?v=xJQYjO_2dhg. |~
Marinade:
4 large chicken breasts, cubed (about 2 lbs) 2 T crushed garlic (use a garlic press if you have it) Juice & zest of 2 oranges 2 t salt 1 t black pepper 1 t turmeric
Orange Sauce:
1 t ground ginger or crushed fresh ginger 1 t chipotle chili powder 1/2 c dark brown sugar Juice & zest of 2 oranges 1/2 c rice vinegar 1/4 c low sodium soy sauce
Slurry:
2 T corn starch 1/4 c cold water
Batter:
1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/4 c water, more to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available)
For your rice:
2 c basmati rice 3-1/2 c water 2 T orange butter 1 t salt
Orange Butter:
1 stick of butter, softened Juice & zest of 1 orange 1 t white sugar 1/2 t salt
To make your butter, combine the ingredients together in a bowl and mix together until well-blended and refrigerate until you're ready to use it.
For the rice, rinse your rice until the water runs clear. Combine all ingredients in a medium saucepan and turn on high heat. Once this starts to boil, cover and reduce the heat to low. Cook the rice for 13-15 minutes or until the liquid is gone (mine took 14). Remove from the heat and let it rest for 5 minutes. Fluff with a fork and serve.
Prepare your marinade for the chicken a few hours ahead of time by combining all ingredients together in a large bowl. I noted above to use a garlic press if you have it- I chopped garlic for this but didn't chop it nearly small enough, which resulted in some large chunks of garlic getting stuck to the chicken during frying. In the future I will crush it. Leave the bowl in the fridge, covered, for about 4-6 hours until ready to cook (the Delicious Day recipe only calls for 30 minutes, but this will allow the flavors to really penetrate the chicken).
When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil. Add your deep fry thermometer on the side of the pot if you have one. Combine all of the ingredients for your sauce in a large bowl and whisk until combined; set this aside until later. Prepare your cornstarch slurry by combining your cornstarch and cold water and mixing this together until combined. Set aside until later. Turn on mid-high and begin heating the oil. Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl, shaking off any extra marinade. Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue). Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready. Add your chicken in batches (I did two), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later). Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest.
Add the sauce to a large skillet and heat over medium heat, stirring regularly. Once this starts to simmer around the edges, stir it constantly to make sure it doesn't burn. Begin adding your cornstarch slurry a bit at a time, stirring to incorporate it. The sauce will thicken pretty quickly- if it gets too thick, add more water. Once you've added the last of your slurry, cook for an additional minute and turn off the heat, stirring regularly. Add your chicken to the pan and stir and toss until every piece is well-coated. Serve over your basmati rice.
Yield: Approximately eight 4-ounce servings of chicken and about 4 cups of rice. Calories: 356 calories per serving of chicken. 200 calories per 1/2 cup serving of rice.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Segment Break "Break Fast" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Glitz at the Ritz" - Jules Gaia "Lama House" - Oceans and Infinity "Aurelian" and "New Zealand Story" - S.A. Karl "Friend or Foe" - Johannes Bornlöf
Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! I'm thrilled to be coming back this week with a brand new Table for Two featuring the absolutely incredible Em of Verbal Diorama, a show that's all about the history and legacy of movies you know, and movies you don't! Em is here to talk all about all things Mac & Cheese, the ultimate in comfort food. It was such a thrill to have her on the show to talk about her memories of her mom making mac & cheese and to share her love of all things film. She is truly a joy and you need to do yourself a favor and subscribe to her show anywhere you listen to podcasts.
You can follow Em on Instagram, Facebook, and Twitter and check out more about her show- and sign up for her newsletter- at https://www.verbaldiorama.com/. Em, you were an absolute treat to share the mic with. Thank you for coming on the show, and thank you so much to everyone out there for listening. You are amazing, and I hope you are having a wonderful day, week, month, and year. Thank you so much for coming on this journey with me.
Em and I talked for about 90 minutes total for this episode and you can hear the uncut version of this episode- with at-length discussions about where Keanu should be put into the MCU, her memories of watching movies with her grandparents, and more- on patreon! Sign up today for this and other great bonus content today!
Featured Recipes for this Episode
4 T unsalted Butter (1 stick) 4 T flour 2-12 oz cans evaporated milk (whole milk) 1/2 large onion, chopped 10 cloves garlic, finely chopped 2 T brown sugar salt to taste 1 T cracked black pepper 1 T turmeric 1 t paprika 1/2 t allspice olive oil 16 oz freshly-shredded or cubed cheddar cheese 1 lb of small shells 1/2 c crushed potato chips (your choice) 2 c shredded mozzarella cheese
Preheat your oven to 350°. Add olive oil to a large stockpot or dutch oven at mid heat. Add the onions and a sprinkle of salt to begin sweating them down. Once they start to get translucent, add your brown sugar. Reduce the heat to low and cover. Saute the onions for 15-20 minutes until they are nicely browned and softened. Remove the cover and add your garlic, cooking for just a minute until perfumed. Add your flour and cook together for a minute, stirring together until a paste forms. Keep stirring and cook this for a minute to cook out the flour. Add your paprika, turmeric, and black pepper and stir until combined. Add the evaporated milk and stir until combined. Return the heat to medium and continue cooking until it forms a thick roux. Remove from the heat and add your cheese and butter, stirring to combine. Add back to the heat intermittently if necessary to melt the cheese, but the roux should be hot enough to melt it eventually.
Boil your pasta in well-salted water, leaving it a little less than al dente so it can finish in the sauce in the oven. When soft, strain the pasta and return to your pot. Add the cheese sauce mixture and stir to combine. Spoon the mac & cheese out into a 9x13 baking dish or into individual serving dishes (I have 12 oz. cocottes). Top with your crushed potato chips & mozzarella cheese. Bake for 30 minutes or until the cheese is hot and bubbly. Serve immediately!
Yield: 8 cups. Calories per serving: 729 per 1 cup without the chips (amount with the chips will vary depending on the type of chip).
Em's Original "Recipe" for mac & cheese:
Boil the pasta, drain (boil it for a few mins less than on the packet) Make the cheese sauce by combining butter and flour, then whisking in whole milk and seasoning with salt & pepper Cook the sauce until it’s nice and thick. Add in cheese (I usually use cheddar) and a little paprika, stir well. Combine cheese sauce with cooked pasta. Transfer the mac and cheese to a baking dish, sprinkle with more cheddar, add mozzarella and some crushed ready salted crisps (aka chips!) but make sure the crisps are on top to make it extra crunchy! Bake for 30 mins or so til cheese is bubbly
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Segment Break "Lots of Love, Judy" by David Celeste. Licensed from Epidemic Sound. Check out more of David's music at https://open.spotify.com/artist/14elbOcXjl043MKBKQuGPS.
Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV.
Outro "The Climb" and "Daybreak" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Good Night Waltz," "Inner Vision," and "Iroh" - Wendy Marcini "Traces," "Calme," "Cessura," "At Dawn," "Demure," and "Dvala" - Ever So Blue
Hello everyone and welcome to this special pre-season kick-off event! Season 3 "officially" begins next week when Em from Verbal Diorama joins me, but with Thanksgiving coming this Thursday I wanted to share something special with everyone. This week, I talk about negating negative thoughts and how we need to re-shape our language when talking about one another- and ourselves. I also break down my full pumpkin pie recipe, from pumpkin to puree to crust to delicious, creamy pie!
Season three is going to mark an evolution in the show in a lot of ways. Some things are changing, but others will remain the same. So much is going to develop over the next few weeks and I'm so excited to share it all with you. Please make sure you head to my YouTube Channel for the video version of this week's positivity segment, and lots of other great video content coming in the future. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
Pumpkin Pie Filling
3 c roasted pumpkin puree 1 c evaporated milk 1/4 c sweetened condensed milk 1/4 c heavy cream 2 eggs 1/2 c packed brown sugar 1 T ground cinnamon 1/2 t ground nutmeg 1/4 t ground cloves 1/4 t Allspice 1/2 t salt
To prepare your filling-
Preheat your oven to 400°. Using whole pie pumpkins (as many as needed), cut in half and scoop out the seeds and stringy bits. Remove the stem. Sprinkle with cinnamon and nutmeg (if desired). Roast the pumpkin halves skin-side up for 40-45 minutes, or until the pumpkin rind is partly collapsed and peeled away from the flesh. Remove and discard all of the skin. Transfer the pumpkin flesh to a food processor and pulse it until it is smooth. Store the pumpkin puree in the fridge until ready to use or the freezer for later use (your puree should be cold when preparing the pie filling).
Combine all of the ingredients together in a large bowl and mix together with an electric mixer.
Pie Crust (Makes 2)
3 cups all-purpose flour 1-1/2 t salt 1/2 cup shortening, cubed and chilled/frozen 1/2 cup butter, cubed and chilled/frozen 1/2 cup ice cold water 1 t cinnamon 1 t nutmeg
Combine the flour, salt, cinnamon, and nutmeg in a bowl and whisk together. Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily. Add 1/4 cup of water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature). Separate the dough into two balls and wrap them tightly in shrink wrap. Refrigerate for at least 30 minutes or until you are ready to use.
Baking your Pie-
Preheat your oven to 400°. Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier. Roll the dough to 1/8" thickness. With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference). Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan. Unroll or place it into the pan and work it into place. Place the pie shell into the freezer to chill for 30 minutes. Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired). Line the inside of the pie crust with parchment paper. Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork. Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown. Remove the pie crust from the oven and remove your weights (if used). Pour in your pie filling immediately- don't over-fill! Bake for 40-50 minutes or until a fork inserted into the center of the pie comes out clean (check it every few minutes once you hit 40 minutes). Halfway through the bake cycle you'll want to cover the rim of the pie shell with foil or a cover so your crust doesn't burn. Remove from the oven and allow the pie to cool completely before serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"Hibernation" - Hushed "Contrarium," "Fragment," "Forgotten" - Ever So Blue "Torn Apart," "Cause" - Infinity Ripple
Hello all and welcome to the final off-season quick bite! This week I did a riff on a red wine risotto that I make and instead whipped up this incredible red wine orzo with fresh tomatoes, spinach, and basil. It's absolutely to die for with rich earthy wine flavors with the fresh pops from the tomatoes and greens. Please check this out and let me know what you think!
This coming Monday I'm going to be breaking down another recipe in conjunction with Thanksgiving prep. Thank you all so much for coming on this journey with me.
Featured Recipe for this Episode
3 c red wine 1 t beef Better than Bouillon 1 t vegetable Better than Bouillon 2 c dry orzo 2 T unsalted butter 1 T olive oil 8 cloves of garlic, minced 1 c freshly shredded parmesan cheese 1 c cherry tomatoes, quartered 1 c basil, roughly chopped 1 c spinach, roughly chopped Salt Pepper Brown sugar Turmeric
Add olive oil to a large saucepan over mid heat. Add your orzo and toss until well-coated. Toast the orzo, tossing or stirring periodically so it doesn't burn. Add the wine, Better than Bouillon, and garlic to the saucepan and stir to combine. Bring to a simmer and cover; reduce the heat to low. Cook for 18-20 minutes or until the liquid is absorbed. Remove the cover and add your cheese. Season to taste and cook over mid for just another minute to bring it together. Add butter, cherry tomatoes, basil, and spinach and any final seasonings. Stir until butter is melted and everything is well-combined. Serve immediately.
Yield- about 6 cups. Approx 430 calories per 1 cup serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Patchwork" by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.
Hi everyone and thank you so much for checking out today's quick bite! I released this one a day late because of Veteran's Day here in the United States. Check out my recipe for garlic honey mustard- an absolute must for your sandwiches, fries, chicken tenders, and more! Thank you all so much for listening!
Featured Recipe for this Episode
2 c honey 1-1/2 c yellow mustard 1/2 c garlic, minced 2 T black pepper 2 T turmeric 1 t salt
Combine all ingredients in a saucepan over mid heat. Stir until well-combined. Bring to a simmer and then remove from the heat- you don't really need to cook it, just bring it together.
Yield- about 3-1/2 cups. Approx 80 calories per 2 T serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to your first off-season Quick Bite! Over the next few weeks I'll be dropping these shorter episodes every Thursday afternoon (EST) for your listening pleasure. First up, one of my favorite dipping sauces with a little sweet, a little heat, and A LOT of garlic... my garlic honey sriracha sauce! I hope you enjoy this recipe as much as I do! Thanks so much for listening!
Featured Recipe for this Episode
1 2-cup ball jar 1/2 c garlic, minced 1/4 c sriracha 1-1/2 c honey 1 T black pepper 1 T turmeric 1/2 t salt
Combine all ingredients in the ball jar and shake or stir vigorously to combine. Serve over chicken tenders or anything that needs a little sweet & a little heat!
Yield- 2 cups. Approx 99 calories per 2 T serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to the final episode of the second season! This week, I talk about setting up my new studio, say a fond farewell to a good friend in podcasting, and break down a full recipe for Black Bean Chili! You definitely need to check this recipe out!
This is the season finale, but don't worry- you'll still get delicious quick bites delivered to your ears every Thursday until the premiere of season 3 on November 22nd. Thank you all so much for your support! And thank you so much for coming on this journey with me.
Featured Recipe for this Episode
3 cans of black beans (15.5 oz each) 1 lb of lamb, chopped 2 lbs chuck roast, chopped 3 large bell peppers (various colors), fire roasted & chopped 3 poblano peppers, fire roasted & chopped 4 jalapeño peppers, fire roasted & chopped 1 c red onion, chopped 2 c yellow onion, chopped 1/2 c garlic, minced 4 T grapeseed oil 6 T butter 3 c red wine 1 can of whole San Marzano tomatoes (90 oz) 1 tube or can of tomato paste (4.5 oz) 3 t white sugar 1 T dark brown sugar 1 c fresh basil, roughly chopped Chili powder, cumin, paprika, turmeric, salt, and pepper to taste 2 T fresh oregano 5 bay leaves 2 t fresh thyme 8 oz block of cheddar cheese, shredded
Note before you begin- chop your meat and veggies so they're all the same size! Consistency is key! Roast your peppers over your stove burners until charred to your liking- you can skip this step if you wish. Chop your peppers and onions and set them aside. Drizzle 2 T grapeseed oil in a large skillet or Dutch oven and heat over mid-high heat. Season your lamb and beef with salt, pepper, and cumin and sear until nicely browned. Remove from the heat and transfer it to a bowl. Reduce heat to medium and add the remaining grapeseed oil to your pot. Add peppers and onions and sprinkle in some salt and dark brown sugar to help them cook down. Add 1-1/2 c of the red wine and the butter. Reduce heat to low and cover, cooking for 15-20 minutes or until softened. While your peppers and onions are cooking, drain and rinse your black beans. Remove cover and return heat to medium to cook off remaining liquid. Add your meat and the black beans to the pot. Hand-crush your San Marzano tomatoes and add them to the pot. Add your garlic, white sugar, remaining red wine, and tomato paste to the pot. Add your basil, oregano, thyme, and bay leaves to the pot. Stir everything until well-combined. Reduce heat to mid-low and cover until it is simmering. Season your chili to your taste- Mine was 3 T cumin, 1 T paprika, 1 t chili powder, 1 t chipotle chili powder, 1 t cayenne pepper, 1 T turmeric, 1 T black pepper, and 2-3 T salt. Reduce heat to low and cook the chili, stirring periodically, for 3-4 hours. Serve topped with freshly-shredded cheddar cheese.
Calories per serving- 275 to 285 not including the cheese (1 cup per serving). Yield- 24 cups (approximate).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
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Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
Intro Music "Daybreak," and Outro Music "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Music in this episode is by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.
Track Listing:
"Onthou" "Remembering" "Cessura" "Taiga" "Legato" "At Dawn"
Hello all and welcome to this very special episode of Nikoli's Kitchen! I've had the audio floating around for months, but I finally got around to editing the audio from the AMA! A huge thank you to everyone who submitted questions for me to answer for this episode! Before we get there though, I reflect on my final moments in Endicott and where my life goes from here. Thank you all SO MUCH for coming on this journey with me!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
Intro Music "Daybreak," and Outro Music "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Music in this episode is by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.
Track Listing:
"Contrarium" "Patchwork" "Dvala" "Cessura" "Legato" "At Dawn" "Gray" "Taiga" "Bookmarks" "Onthou" "Remembering"
Hi everyone and welcome to another Quick Bite from Nikoli's Kitchen! I've started counting calories pretty regularly again because I'm trying to drive results, and it's a really great way of reminding yourself of what you're putting into your body. In that spirit, I decided to take my normal orzo recipe- which calls for a whopping 450 calories worth of butter & oil- and I doubled up everything while cutting those in half. So this recipe yields twice what the old one does, but only uses 1 T of each instead of 4! If you're trying to lose weight and watch what you eat, it's important to understand exactly where calories come from, and with a few tweaks of an existing recipe, you can reduce portion calorie counts substantially. Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
2 c homemade chicken stock 1 c white wine 2 c dry orzo 1 T unsalted butter 1 T olive oil Juice & Zest of 3 lemons 8 cloves of garlic, minced 1 c freshly shredded parmesan cheese Salt Pepper Turmeric Balsamic reduction Scallions, chopped
Add butter & olive oil to a large saucepan over mid heat. Once the butter melts, add your orzo and toss until well-coated. Toast the orzo, tossing or stirring periodically so it doesn't burn. Add the wine, chicken stock, garlic, and lemon juice to the saucepan. Bring to a simmer and cover; reduce the heat to low. Cook for 18-20 minutes or until the liquid is absorbed. Remove the cover and add your cheese & lemon zest and season to taste, cooking over mid for just another minute or two to bring it together. Serve with a sprinkle of chopped scallions and a light drizzle of balsamic reduction.
Yield- about 6 cups. Approx 375 calories per 1 cup serving.
If you're looking to further reduce the calorie impact per portion here, halve the amount of parmesan cheese (it accounts for a whopping 70 calories per portion). If you really want to cut it even further you can skip the toasting step and omit the butter and olive oil altogether. Doing both of these would reduce this to about 300 calories per 1 cup portion.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Tears" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week I'm talking about mental health awareness and that it's okay to not be okay- and that it's okay to need help. Special thank you to Heather of Just Heather's and Sunshine & Powercuts for the inspiration with her stream during mental health awareness week in New Zealand! Check out the resources and other information available from the Mental Health Foundation of New Zealand at https://www.mhaw.nz/.
It's kitchen science turned kitchen reality as I have assembled a breakfast lasagna! The recipe is getting there but definitely packs a lot of flavor. The breakdown below is my amended recipe based on the experience of making the first version, but I talk about the differences more in the show as well. Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
Breakfast Lasagna:
3 c sweet onion, diced 2 c sweet pepper, diced 3 c par-boiled potatoes, cubed 1 T canola oil 4 T butter 12 large eggs 12 oz cheddar cheese 2- 12 oz packages chicken breakfast sausage Sage Paprika Salt Pepper 9 crepês, around 8" diameter (crepê recipe listed below) Zest of 1 lemon 4 T scallions, chopped 2 c tomatoes, diced
Hollandaise:
4 egg yolks 1 T lemon juice 1 stick unsalted butter Salt Paprika Pepper
Crepês:
1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt
~| After my first experience with this as discussed in the episode, I went back and re-tooled the recipe, lowering the amount of butter and potatoes and adding some tomatoes in for a little bit of contrast, both in terms of flavor and color. This ended up somewhat heavy in a single piece at almost 700 calories- and that's without the hollandaise to top it. |~
Begin by preparing your various ingredients to layer into the lasagna.
Add canola oil and 2 T butter to a large skillet at medium heat. Once the butter melts, add your onion and pepper. Sprinkle some salt in to start sweating them down. Cook them for 5 minutes or so; they'll get part of the way done here, but you'll finish them next. Add your potatoes to the skillet and toss everything together to combine. Do yourself a favor and par-boil the potatoes, it will make cooking them to the desired doneness far easier. Cook everything until your potatoes are nicely seared and browned and your veggies are softened. Remove from the heat and transfer to another dish. Whisk your eggs vigorously for about 30 seconds or so. If you like you can add some milk here, or water. Add remaining butter to your skillet and return to the stove at just above medium heat. Add your eggs and cook to your desired doneness- I think leaving them a little wetter than normal is fine because they'll finish in the oven. Remove eggs from the heat and transfer to another dish. Wipe the skillet clean at this point (no need to wash it). Cut your sausages in half lengthwise. Turn the heat up to mid-high and sear the sausages until well browned on both sides. Remove from the heat to rest. Once rested, chop them into pieces the same size as your potatoes and set aside until you're ready to prep your lasagna. Add your salt, pepper, lemon zest, sage, and paprika to the bowl with your sausage and stir to combine. Add your peppers, onions, and potatoes and stir to combine them as well. Shred your fresh cheddar cheese and set aside.
Prepare your crepês- Add flour, milk, eggs, canola oil, and salt into a medium bowl. Using an electric mixer, mix them together until blended. Grease your skillet or use cooking spray and heat the skillet at mid-high heat. Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly. Return to heat and flip as needed to cook it through. Transfer to a plate to rest.
Preparing the lasagna- Preheat oven to 350°. Add two crepês to the bottom of a 9x13" baking dish. Layer over 1/3 of your potato/onion/pepper/sausage mixture. Add 1/3 of your scrambled eggs. Add 1/4 of your cheddar cheese. Add two more crepês and repeat your layers, then repeat again. Add final two crepês on the top and finish with remaining cheddar cheese. Bake uncovered for 25-35 minutes or until cheese on top is nicely browned. Remove from the oven and rest. While your lasagna rests, prepare your hollandaise or other potential toppings.
Hollandaise sauce recipe and instructions followed to the letter from Tyler Florence's recipe at https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe-1910043 (instructions are copied below)- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Top your finished slices of breakfast lasagna with scallions and freshly-diced tomatoes as well as hollandaise or other toppings as necessary.
Yield: 10 pieces Calories per piece: 500 Hollandaise calories: 64 calories per Tablespoon
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Empty Bones" and "Shadowed" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Relaxing Piano Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello and welcome back to another Quick Bite from Nikoli's Kitchen! This time around I'm revisiting an idea I had for a vinaigrette and I tossed together a black pepper parmesan vinaigrette. Check it out and let me know what you think! Thank you so much for listening! I hope you are doing so amazing. Take good care of yourselves.
Featured Recipe for this Episode
1-1/2 c EVOO 1/4 c lemon juice 1/2 c white wine vinegar 2 T minced garlic Zest of 2 lemons 2 T black peppercorns, freshly ground 1 t salt 1 c freshly shredded parmesan cheese
Combine all ingredients into a shaker bottle or other container. Shake vigorously to combine all ingredients together and dress your salad immediately.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another new episode of Nikoli's Kitchen! I hope you're doing absolutely amazing out there, wherever and whenever you are. Thank you so much for all that you do and for being a light in my life.
This week on the show it's all about PIZZA! I'm so excited to talk to you guys about my new dough recipe, my new sauce recipe, and to break down three different varieties of pizza I made over the past two weeks. I know this episode took a bit longer to come out and I apologize, but my move is a month away and life is insane. Thank you all so much for your support, for listening, and for your patience. And most of all, for believing in me.
Featured Recipes for this Episode
Pizza Dough:
1-1/2 cups hot water 1/4 c plain Greek yogurt 2 T olive oil 2 t Salt 1 t white sugar 1 t garlic powder 2 cups unbleached all-purpose flour 2 cups bread flour 3 t yeast
Combine the Greek yogurt, water, and sugar and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball.
If you're using this right away- Coat the inside of a large bowl or your mixing bowl with olive oil or olive oil spray and then return the dough to the bowl. Cover the bowl with a wet warm hand towel and leave to rise for 1 hour. If you're using this immediately, skip to "preparing your pizza dough." If you're freezing it, read on!
If you want to freeze this- Separate your dough into two equally-sized dough balls. Drizzle about 1/2 T to 1 T olive oil into a large gallon-sized Ziploc bag. Lay the bag flat and press the oil around so it coats the entire inside. Add the ball and seal the bag, removing as much air as you can. Store in the freezer for future use. When thawing- remove from the freezer 24 hours before you want to use it and put it in the fridge. Remove dough bag from fridge 3-4 hours before you intend to use it and leave in a warm place to rise in the bag.
Preparing your pizza dough- After the dough rises, separate it into two equally-sized dough balls. Sprinkle a light dusting of cornmeal on your counter or surface. Begin working your dough out by hand, keeping it circular. Use a rolling pin as needed, flipping it periodically and stretching it to the size of your pizza pan. Transfer the pizza dough to a sprayed pizza pan and press out all the way around.
Calories per serving (1 full pizza dough) - 552. Approximate Yield - 2 pizza doughs.
Pizza Sauce:
1 90-oz can whole San Marzano tomatoes 2 4.5-oz tubes of tomato paste (16 T) 1-1/2 c garlic, crushed and chopped 5 c fresh basil, roughly chopped 1 red onion, chopped 1/2 c olive oil Salt, pepper, and sugar to taste
Add the olive oil to a large Dutch oven at mid heat. Add your onions and cook for a few minutes, sprinkling some salt to sweat them out a bit. Cover and reduce the heat to low and let them saute for 15-20 minutes or so until nicely softened and caramelized. Remove the cover and return to mid heat. Add the basil and half of your garlic and cook for 1 minute, stirring so nothing burns. Add your tomato paste and stir until well-incorporated, cooking for another minute or so. Add your San Marzano tomatoes and the rest of your garlic. Blend the entire mixture with an immersion blender until blended smooth. Stir sauce together to combine and cook until it starts to bubble; reduce the heat back to low and cover and allow the sauce to slow-cook for at least 30 minutes (I let mine go for at least an hour or two every time). At some point during this cooking process, season with salt, pepper, and sugar to taste. I typically do about 1-2 T of salt, 2-3 T of pepper, and just about 1 t of sugar.
Calories per serving (1 c sauce) - 185. Approximate yield - 12 cups.
Pizza Three Ways!
~| All of the pizzas below are baked at 450° for 12-15 minutes or until the cheese on top is browned. Remember to preheat your oven! |~
Cheese Pizza!
1-1/2 c pizza sauce 1 pizza dough 2 c shredded mozzarella cheese olive oil salt pepper
Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T olive oil and brush around the crust. You only want JUST enough to cover it so add it 1/2 T at a time as you go. Add your sauce in an even layer. Add your cheese. Season with salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Cut and serve!
Calories per serving (pizza, one piece) - 265. Approximate yield - 8 slices.
Parmesan Arugula Pizza!
2 cups of arugula, roughly chopped 1/2 red onion, thinly sliced 2 roma tomatoes, thinly sliced 1/2 c parmesan cheese, shredded 1/2 c parmesan cheese, thinly sliced 1-1/2 c shredded mozzarella cheese Dipping oil salt pepper Balsamic reduction
Place your thinly-sliced tomatoes onto a paper towel and sprinkle lightly with salt. Add another paper towel over the top (this will keep them from making your pizza too soggy). Set aside while you prep your pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T dipping oil and spread it around in a thin layer. Add as you go so the pizza doesn't get too wet; go about 1/2 T at a time. Add your tomatoes to the dough, then layer over your red onions. A mandolin is your friend for super-thin and consistent slices. Layer on your shredded mozzarella and the shredded parmesan. Season w/ salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove from the oven and top the pizza with the arugula and slices of parmesan cheese and add more black pepper. Allow to rest for a few minutes before slicing. Serve with a light drizzle of balsamic reduction.
Calories per serving (pizza, one piece) - 270. Approximate yield - 8 slices.
Breakfast Pizza!
8 large eggs 2 T half & half 1 c breakfast sausage, seared and chopped 1 c shredded cheddar cheese 1 c shredded mozzarella cheese Salt Pepper 1 T melted butter Chopped scallions
Cut your breakfast sausages lengthwise and give them a good hard sear on both sides. Prepare your scrambled eggs with the half & half. You want them to stay a little wetter than you normally would make them, they'll finish on the pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Spread your melted butter in an even and thin layer over your dough. Layer your eggs over the dough, then layer in your sausages. Some fresh-diced tomatoes would definitely be at home here as well. Layer over your cheddar and mozzarella cheeses. Add salt and pepper to season. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Top with freshly-chopped scallions just before serving for a fresh crunch.
Calories per serving (pizza, one piece) - 380. Approximate yield - 8 slices.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Trust," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Ambiment" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hi everyone and welcome back to another full-length episode of Nikoli's Kitchen! This week on the show I talk about what I've been up to in the kitchen and talk about not believing you're a failure, even if you fail. Always, always, always believe in yourselves! After the break, it's time to break down my recipe for homemade Naan with a garlic cilantro butter! Thank you all so much for listening!
Featured Recipe for this Episode
~| Research for this episode included recipes from Budget Bytes, Rasa Malaysia, Once Upon a Chef, and Gimme Some Oven. |~
3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder
1 stick unsalted butter, softened 8 cloves of garlic, finely minced 4 T cilantro, finely chopped Salt and pepper to taste
Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined. Set aside until ready to use later (keeping in mind it needs to be pliable enough to brush over the finished naan).
Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside. Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle (at least 24 inches or so long and mine was only 3" or 4" wide). Using a knife or pastry cutter, cut the rectangle into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot. Roll out the dough chunks to about 1/8" inch thickness (should be roughly circular or ovular in shape, about 10" by 6" or so). Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 1-2 minutes or until it has browned and blistered. Flip it and do the same on the other side (my total cook time per piece was only about a minute per side). Once off the heat, immediately brush it with your garlic cilantro herbed butter. Keep them in the oven at 200° to keep them warm until ready to eat.
Calories per serving (naan, one piece) - 315. Calories per serving (herbed butter, 1 T) - 110.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Lament V2," "Ali," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! In this episode, I talk about making an orzo salad inspired by a dinner that Rebecca and I ate at one of her friend's houses while we were in Virginia. I decided to add a balsamic reduction over mine when I served it, and it turned out so incredible! Please try out the recipe and let me know what you think. Thank you for listening!!
Featured Recipe for this Episode
1 lb orzo 1-1/2 c cucumbers, diced 1-1/2 c tomatoes, diced 1-1/2 c fresh mozzarella, diced 1 c fresh basil 6 cloves of garlic, minced Zest of 2 lemons Juice of 1 lemon Salt Pepper Olive Oil 1 c balsamic vinegar 2 T brown sugar
Make your balsamic reduction ahead of time- add vinegar and brown sugar to a small saucepan and reduce over mid-low heat. You want to reduce this down to about 1/4 c total liquid. As you reduce you'll notice a change where it goes from boiling to bubbling and "foaming" up. Once you reach this stage, remove from the heat and allow to cool, then refrigerate. Balsamic reduction makes a great drizzle for all sorts of fresh fruits, veggies, pastas, or anything else!
Add orzo and a drizzle of olive oil (about 2 T) to a large stock pot and turn on heat to mid-high. Toss the orzo and let it toast until lightly browned, then remove it to a large bowl. Add water to the stockpot and salt it. Bring it to a boil and add your orzo, cooking it until it is tender. Strain the orzo and rinse with cold water. Allow it to drain completely. Add your veggies, garlic, basil, and cheese to a large bowl with the lemon juice and zest. When you're prepping these, the cuts should be uniform so all of the elements are the same size. Add your orzo to the bowl and toss together, mixing until it is well-combined. Add salt & pepper to taste and refrigerate.
When serving, spoon out a portion and give it a light drizzle of the balsamic reduction.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Parting of the Ways - Part 02" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello all and welcome back to a brand new episode of Nikoli's Kitchen! I know the release schedule has been on the crazy side the last month or two, but life is absolute chaos. But that doesn't mean I haven't been cooking and baking! In this week's episode I break down my recipe for green apple cinnamon rolls, which is a recipe I did once before in the old RestauRant days. I also talk about what I've been up to and a recent event where someone was unkind to me. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
~| My original version of this recipe was adapted from the recipe from Two Peas and Their Pod which you can find here. |~
4 T unsalted butter, softened 1/2 c Brown sugar substitute 2 Granny Smith Apples, finely diced 1-1/2 T Cinnamon 1 t nutmeg 1/2 t allspice
3 t dry yeast 1/2 c lukewarm milk 1 t granulated sugar, to proof the yeast 4 T unsalted butter 1/4 c granulated sugar 4-1/2 to 5 c unbleached all-purpose flour 1 T cinnamon 1 c hot water (or 1 c Cinnamon Roll beer) 1 egg, beaten 2 t salt
4 T unsalted butter, softened 2 c powdered sugar 4 T milk 1 t vanilla extract
Leave 1/2 stick of butter out at room temperature to soften. Combine your brown sugar, apples, cinnamon, nutmeg, and allspice in a large bowl with a sprinkle of salt. Leave this to sit, stirring periodically, to sweat out the liquid in your apples. Move on to preparing your dough.
Add yeast and sugar to the lukewarm milk. Stir and set aside for about five minutes to proof. In the bowl of a stand mixer, add butter, sugar & substitute, and salt to the hot water/beer and beat for 30 seconds, using the beater blade. Cool to lukewarm temperature. Stir in 1 cup of flour and 1 T cinnamon and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten egg. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes (your dough should be tacky but not stick to your hands). Tip your bowl onto a lightly floured surface; spray the inside of the bowl with cooking spray and set aside. Knead your dough by hand, adding a little flour if it is still sticky, until it feels satiny and smooth (mine took between 8-10 minutes). Return to the bowl, cover with a damp towel, and let it rise for 30 minutes. After the dough has doubled in size, tip it back onto a lightly-floured surface. Roll the dough out into a rectangular shape, roughly 24" x 14". Spread dough evenly with the softened butter. Strain your apples through cheesecloth or a paper towel, wrapping tightly and squeezing until all of the liquid is removed (your rolls will end up quite soggy if you leave this liquid in). Spread the apples out evenly over the dough. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place the rolls into a greased 9" x 13" baking pan. Cover again with the towel and allow them to double in size again, 30-60 minutes.
Preheat oven to 350°. Bake for 25-35 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, make the icing. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously.
Note- you can also refrigerate the rolls overnight and bake them the next morning. After placing the rolls in the 9 x 13" baking dish, cover in plastic wrap and place in the fridge. In the morning, pull the rolls out and let them come to room temperature and finish their second rise- this took about 2 hours for me, so make sure you pull and prep them early. Bake as directed above.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello and welcome back to a brand new quick bite! Back in July, I got to go to Virginia with Rebecca and meet her family, and one of the things I made them for dinner was a quick spinach and arugula salad with fresh tomatoes, red onions, and raspberries, dressed with my first-ever homemade vinaigrette! It's so simple and takes only a few minutes to chuck together, but it was so worth it. Check out the recipe below, and thank you so much for listening!
Featured Recipe for this Episode
1 c EVOO 2 T lime juice 1/4 c white wine vinegar 1 T minced garlic 1/4 c fresh raspberries, crushed Zest of 2 limes 2 T dijon mustard 1 t honey Salt & Pepper
Combine all ingredients into a shaker bottle or other container. Shake vigorously to combine all ingredients together and dress your salad immediately.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Parting of the Ways - Part 01" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello and welcome back to another brand new Quick Bite from Nikoli's Kitchen! In this episode I'm breaking down a quick idea I had on a whim for a garlic parmesan coating for some air fried French Fries! This will completely change your fry game and it throws together in seconds! Please give it a try and let me know what you think!
Featured Recipe for this Episode
2 cup ball jar 1 c freshly shredded parmesan cheese 1 T cracked black pepper 1 T ground sea salt 1 T fresh rosemary, chopped 2 T fresh garlic, finely minced 1 t lemon zest 2 T lemon juice Olive oil
Combine all ingredients but for the olive oil into the ball jar. Top with olive oil and close. Shake vigorously to combine and refrigerate.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This week on the show I talk about some Shakespeare because of course I do. After sharing what's been going on in my kitchen and talking about the episode gap- the AMA and more are still in the pipe, I promise, life is just crazy!- I get into a breakdown of one of my all-time favorite foods to make and eat... cheese lasagna. No, I don't make my lasagna with meat, and I'll explain why in the episode. Thank you all so much for listening, for your amazing support, and most of all your patience as I deal with the insanity of my schedule right now and try to get out regular content.
Featured Recipe for this Episode
Homemade Pasta 5 c Homemade Marinara Sauce 2 c Shredded Mozzarella Cheese 1/2 c fresh-shredded parmesan cheese Prepared cheese mixture (see below)
~| Recipes for marinara sauce and homemade pasta can be found at https://nikoliskitchen.podbean.com/e/episode-014/ |~
32 oz. whole milk ricotta cheese 1/2 c fresh-shredded parmesan cheese 4 c shredded mozzarella cheese 2 T cornstarch 2 T fresh oregano, chopped 2 T fresh basil, chopped Salt, pepper to taste 2 eggs
Combine cheeses, cornstarch, eggs, seasonings, and spices into a large bowl and whip together with an electric mixer. Place back in the refrigerator until ready to use (Make sure you don't add the cheeses included in the main ingredients list, only those for the cheese mixture).
Preheat oven to 350°. Add 1 c of sauce to the bottom of a 9x13" baking dish, spreading evenly. Take your prepared and rested pasta dough and unwrap it. Lightly flour your countertop. Cut the dough into quarters, re-wrapping the remainder until you are ready to prepare it. Roll the quarter of dough out to a rectangle roughly the size of your 9x13" dish and place it into the baking dish. Add 1/3 of your cheese mixture over your pasta and spread into a layer. Add 1 c of sauce over the cheese and spread out. Repeat this process two more times with pasta sheet, cheese, and sauce. Add your final pasta sheet over the top and top with final 1 c of marinara sauce. Top this with your shredded mozzarella and parmesan cheeses. Cover with foil and place in the oven for 50 minutes. Remove the foil and bake for 10 more minutes. Turn the broiler on high and broil just until the cheese on top is browned. Remove from the oven and rest for 15 minutes.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Ever Mindful" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This was supposed to be my AMA episode, which I did record, but I omitted it from this so I could keep the episode around my normal length. That will be coming VERY soon! In the meantime, I share what's been going on with me lately as I struggle to find the time to get regular episodes recorded. I talk about failing, and why that's okay, so long as failing does NOT lead to giving up. After the break and a promo for the Race Against Time, I break down my recipe for homemade enchiladas! Thank you all so much for listening, and thank you so much for coming on this journey with me.
Please join The Nickscast and their friends and guests August 14th & 15th to help raise money for Trans Lifeline in the Race Against Time. They'll be live Noon to Midnight EST both days playing Chrono Trigger and trying to achieve every single ending, and there are tons of prizes and fun ways you can be part of it too. To learn more, visit https://raceagainsttime.io/. To learn more about Trans Lifeline, please visit https://translifeline.org/.
Follow Jarred on Instagram at https://www.instagram.com/jaycrushesit/!
Featured Recipe for this Episode
2 t chili powder 2 t chipotle chili powder 3/4 t chili lime sea salt 1/2 t fresh ground black pepper 1/4 t ground cayenne pepper 1 t cumin 1/4 t ground ginger 1/4 t ground turmeric 1/4 t dried oregano 1/4 t ground cinnamon 4 cloves garlic, minced 1/2 yellow onion, chopped 1 sweet bell pepper, chopped 2 T tomato paste 4 T vegetable oil 2 c vegetable stock 1-1/2 T cornstarch 1/4 c tequila 1 T agave nectar 12 corn tortillas 4 c Mexican cheese 1/2 c grilled peppers & onions, finely chopped 1-1/2 c grilled chicken, finely chopped 4 T fresh cilantro, chopped
Add 1 T of vegetable oil to a large saucepan over mid heat. Once heated, add your onion and bell pepper (substitute hotter pepper to amp up the spice). Saute for a few minutes, sprinkling in some salt to help sweat them down. Add your tequila and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft. While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes. At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed. Add your spices and cook again for just a minute as you continue to stir. Add the remaining vegetable oil and stir until well-incorporated. Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it! Add your vegetable stock and tomato paste and stir until well-incorporated. Using an immersion blender, blend this together until everything is well-incorporated. You don't need or want chunks in your enchilada sauce. Cook this for about 5 minutes or so, or until it is a nice and thick. Preheat your oven to 350°. Spray a 7x11 baking dish with cooking spray. Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. Combine your grilled peppers, onions, and chicken with the Mexican cheese (I used a bagged and shredded Mexican cheese blend). One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish. Continue this with all 12- you will need to squeeze them in and they'll be quite snug! Pour the remaining enchilada sauce over the top and top with additional cheese, if desired. Add half of the chopped fresh cilantro. Bake uncovered for about 30 minutes. Remove the dish from the oven and sprinkle over additional cilantro and rest for 10 minutes before serving.
Enchilada Recipes researched for this episode-
https://lilluna.com/red-cheese-enchiladas-recipe/ https://www.gimmesomeoven.com/red-enchilada-sauce/ https://cookieandkate.com/enchilada-sauce-recipe/ https://www.twopeasandtheirpod.com/enchilada-sauce/
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Ever Mindful" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another brand new Quick Bite from Nikoli's Kitchen! I know this is dropping in place of a normal episode, but I'm out of town as of this release visiting Rebecca's family in Virginia, and I didn't have the time to put together a recipe for a breakdown. Instead, I decided to talk about something that I absolutely love doing- steeping vodka! It's an incredibly simple process that will infuse your vodka with all sorts of strong or subtle flavors depending on your tastes for your use in any kind of cocktail you'd like. Please try out some of the variations I've done or make up your own! Whatever you do, have an absolutely beautiful week. I'll be back this Thursday with another Quick Bite, so stay tuned!
Featured Recipe for this Episode
4 c Tito's Handmade Vodka 1 large Ball Jar
Varieties I've made-
Jalapeño Ginger (Try this in a Moscow Mule!) Raspberry Green Apple Apple & Cinnamon Clementine Cherry Strawberry Coffee (Whole bean coffee) Vanilla (Use 8-10 vanilla beans, split and cut in half)
There's a lot of variation you can do when it comes to steeped vodka, but in general if you want a good amount of the flavor of whatever you're steeping, I'd recommend shaking/muddling it lightly periodically to release some of the juices or oils into the vodka and helping it infuse. You'll want to do 2-3 cups of your primary flavor, and then if you're adding anything stronger (like ginger or cinnamon), you'll want to add them in small amounts only, maybe only 1 T per jar. A little will go a long way.
Add whatever you want to steep to the jar and top with vodka. Shake vigorously and then store in the freezer for at least 3-4 weeks or longer. Shake or stir it periodically as well.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Wisps of Whorls" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
Hello everyone and welcome to another quick bite here from Nikoli's Kitchen! This week I'm so excited to talk to you about this amazing recipe for deviled eggs. There's nothing that quite makes a summer BBQ like deviled eggs, and this recipe is an absolute smash hit out of the park. This featured recipe uses my Lemon Garlic Aioli recipe, so if you want to replicate something closer to what I made, this is the ticket (my lemon garlic aioli was also made with my homemade red wine mustard, which is on the earthy and dijon side of things). Thank you for listening! You are so amazing. I hope you have such a wonderful weekend and that your life is beautiful. Thank you so much for coming on this journey with me.
Featured Recipe for this Episode
12 medium-boiled eggs 3/4 c lemon garlic aioli 1 T dijon mustard 1 T yellow mustard Cracked black pepper Salt 1 T white vinegar Paprika
Boil the eggs to medium, about 7-8 minutes total and remove from the heat. Pour cold water onto them to stop them from cooking and shell them. Cut the boiled eggs in half and remove the yolk to a large bowl; place the egg whites on a large platter in the refrigerator. Add aioli, mustards, vinegar, salt, and pepper to the egg yolks and whip together with an electric mixer. Place the filling into a piping bag or into a large ziploc bag and clip the end off. Pipe the filling back into the egg whites. Sprinkle paprika over the top of the eggs and refrigerate until it's time to serve.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another overdue episode of Nikoli's Kitchen! I can only apologize for the gap in content last week as I'd bulk recorded some future episode stuff and the file got corrupted when I was saving it, so it was all lost. I am BACK, now, and here with a full breakdown of grilled cedar plank salmon... and I share some sage advice from one of my favorite TV characters of all time. Thank you all so much for listening and for all of your amazing support. You are incredible. Please never give up on yourself!
This year's Race Against Time takes place August 14th-15th from Noon to Midnight EST. The Nickscast and their guests are aiming to raise $2,400 for Trans Lifeline by streaming Chrono Trigger and trying to get all of the endings. To learn more or make an early donation, please visit https://raceagainsttime.io/.
Featured Recipe for this Episode
8 T (1/2 c) unsalted butter 4-6 cloves of garlic, finely minced 2 T ginger, finely minced 2 T brown sugar Zest of 2 lemons 1 t turmeric Salt Pepper
Salmon filets Salt Pepper Turmeric
Let the butter get about halfway to room temperature and add it to a large bowl. Add the remaining ingredients and stir together with a wooden spoon until well-combined. Transfer the herbed butter to wax paper and spread it out. Add another sheet of wax paper over the top or fold over the one you're using, then spread the butter thinner (around 1/8"). Using a pizza cutter or sharp knife, cut out slabs of butter that are approximately half the size of your filets.
A few hours before grilling, soak your cedar plank in white cooking wine. Bring your grill up to high heat (500°+). Season the filets lightly with salt, pepper, and turmeric. Sear the filets skin-side up for 2-1/2 minutes and remove from the grill. Reduce grill heat to 375°. Place your cedar plank on the grill. Place the salmon filets skin-side down on the grill. Add the herbed butter over the top and close the lid. Grill for 12-14 minutes or until cooked through (will depend on thickness).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"May I Have this Dance," and "Misa" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome back to the latest episode of Nikoli's Kitchen! This week, I talk about being really overwhelmed recently to the point that I needed to set a schedule for myself, and I made a homemade basil lemon pesto for the first time ever! You are so amazing and I hope that wherever you are, and whenever you're reading this, you're living your absolute best life. Be good to others and love one another. Thank you so much for coming on this journey with me.
Featured Recipe for this Episode
1/3 c pine nuts 4 c basil leaves 1 c olive oil 8 cloves of garlic Zest of 3 lemons 1/4 c lemon juice 1/2 c freshly-shredded parmesan cheese 1 t coarse sea salt 1 t black pepper
Add pine nuts to a large skillet and toast over medium heat, being careful not to let them burn (roll them around in the pan to toast them evenly). Combine all ingredients in a food processor or blender and blend together until well-combined.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Crows" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Garden Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome back to an all-new episode of Nikoli's Kitchen! In this week's episode, I talk about overcoming your immediate problems, recap my recent attempt to make dinner for Rebecca's parents for the first time, and I break down a recipe for a delicious chicken pecan salad that I made after watching an Arby's commercial. Thank you all so so much for listening and for your amazing support!
Featured Recipe for this Episode
3 boneless skinless chicken breasts 2 T olive oil (for chicken, if searing) 1 sweet yellow onion, chopped 10 cloves garlic, minced 1 Gala apple, chopped 1 cup celery, chopped 3/4 cup pecans, chopped 1 cup red grapes, halved 1.75 c plain Greek yogurt 1 c light Mayo 4 T honey Salt pepper
Bacon, cut into 1/2 strips 1 avocado, diced Large slices of onion, marinated and grilled
Filet the chicken breasts and season them however you would like. I have done them marinated and grilled, and I've done them seared with salt, pepper, lime zest, and lime juice. Sear the chicken and cook it over mid heat until cooked through, approximately 4-6 minutes per side; if grilling, grill the filets on both sides over a hot grill for 4-6 minutes per side or until cooked through. Set aside to rest. Cut/chop fruits/veg/etc to roughly the same size and add to a large mixing bowl (do not add the avocado at this stage). Chop cooled chicken to same size as other ingredients and add to the bowl. Add yogurt, mayo, and honey. Add salt and pepper to taste. Mix well. Serve on a wrap or a toasted roll with grilled onions, avocado, bacon, or anything else as desired.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Let me Think," and "Shadowed" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome to another brand new quick bite from Nikoli's Kitchen! I'm trying to get my life arranged into a workable schedule, so I'm so sorry I wasn't able to get the chicken salad recipe out last week. Have no fear, it will be out on Monday! In the meantime, take a few minutes (that's all it takes!) and prep this incredibly fresh and bright summer sangria for your backyard BBQ. It's got wonderful notes from the peaches and strawberries and packs a beautiful little kick. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
3 white peaches, peeled and sliced 2 c strawberries, sliced 1 mango, peeled and chopped 2 bottles of dry or semi-dry white wine 2 c white rum 1/4 c white sugar
Combine everything into a large pitcher and stir together. Refrigerate and allow everything to come together for at least 24 hours. Serve with a spoonful of fruit from the pitcher and enjoy!
Variations-
The mango is a bit pulpy and doesn't add as much as the other two, so omit it and add another 1 c of strawberries. If you're topping this off in a glass with some kind of soda (I'd recommend maybe Sprite or 7-Up or something of that ilk), then don't add the sugar. The soda will have more than enough sugar. Make it with brandy instead of rum. Add some raspberries or blackberries and make this with red wine instead of white!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone! Welcome back to a brand new episode of Nikoli's Kitchen! With summer fast approaching in my part of the world I know you'll be headed out to a party with some friends and family, so why not whip up some Buffalo Chicken Dip? My version is far from the "boiled chicken" variety as I have worked to build layers of flavor within this dish to create something truly memorable and delicious. Please give it a shot and let me know what you think. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
4 chicken breasts, fileted 2 8-oz packages of 1/3 fat cream cheese 16-oz fresh shredded cheddar cheese 2-4-oz fresh crumbled bleu cheese 5.3 oz (one small container) plain Greek yogurt 1 large onion, sliced thin 15-25 cloves of garlic, roughly chopped 1 stick of unsalted butter 2 c red hot (more or less to desired heat/taste) 4 T dark brown sugar 1/2 c white wine salt and pepper 1 T fresh chopped sage
Filet and marinate the chicken breasts for at least 3-4 days. Leave cream cheese out to come to room temperature. Grill or sear the filets until almost cooked through (they will finish in the dip, so you don't need to cook them all the way through here). Roughly 4-6 minutes over mid-high heat (depending on thickness) or on a grill heated to 400°, flipping once halfway through. Let the chicken rest for approximately 10 minutes (save all those juices!). Add your cream cheese, cheddar cheese, bleu cheese, and yogurt to a large baking dish or crockpot. Heat a large skillet to medium heat and saute the onions with olive oil for a few minutes, adding a sprinkle of salt. Once they begin to sweat, add the white wine and 2 T brown sugar, cover and reduce the heat to low, allowing them to saute and soften for about 20 minutes. Remove cover, return the heat to medium and add the garlic and sage. Cook for 1 minute to perfume, stirring so they don't burn. Remove pan from the heat for a minute and reduce heat to mid-low, then return the pan to the heat and add the butter. Melt the butter, stirring continuously. Add red hot and remaining brown sugar and let it simmer to come together for just a few minutes. Preheat the oven to 375° or turn your crockpot to low. Shred the chicken (I just pull it apart with my hands) and add to the baking dish or crockpot with the juices from the chicken. Pour your hot sauce mixture into the baking dish or crockpot and stir until well-combined. For the crockpot, cook on low for around 4 hours, stirring a couple of times until the mixture is super creamy, hot, and bubbly. For the oven, bake covered at 375° for 35-40 minutes until super creamy, hot, and bubbly.
Featured Podcast
Please head to https://justheathers.com/ and check out all of the amazing content Heather is doing and all of the great things that she puts out into the world. A lot of the positivity that is infused into my show is because of Heather. She is an amazing person and she deserves your subscription!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Snowfall" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Gift" by Jonny Easton https://youtu.be/UPpCvFSBZtA Check out his channel! https://www.youtube.com/jonnyeaston
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! In this week's episode I am talking all about CHOCOLATE! During this year's Livestream for the Cure I whipped up some Keto Chocolate Chaffles with the amazing ladies from 2 Girls on a Bench (see all that information below), and I decided to merge their chaffle recipe with my buttermilk waffle recipe and the result was Out. Of. This. World. Also this week, I talk about failing at making a burger and how I try to make my life so positive. Thank you SO MUCH for taking the time to listen to the show. I love you, and I appreciate so much that you've tuned in to another episode. Thank you.
Featured Recipe for this Episode
1 c all-purpose flour 1 c almond flour 1/4 c sugar 4 t baking powder 1/2 t salt 4 eggs 1/2 c melted butter 8 oz 1/3 fat cream cheese 1/2 c cocoa powder 1 t pure vanilla extract 1-1/2 c milk
Add melted butter, eggs, vanilla, and cream cheese together in a bowl and blend together (make sure the butter isn't still hot when combining with the eggs or you'll start to cook them). Add flours together in a separate bowl and add baking powder, cocoa powder, sugar, and salt. Mix together. Add dry ingredients to wet ingredients and stir to combine. Mix in milk, stirring as you go to combine. Add more milk if you want your batter a touch thinner. Cook on a waffle iron until nice and crispy, 1 minute per side.
Featured Podcast
2 Girls on a Bench is Tricia and Siana, two frustrated writers who love to procrastinate. Please subscribe to them at https://twogirlsonabench.podbean.com/! (NSFW Warning!)
Keto Chocolate Chaffles w/ Whipped Cream (from this year's Livestream for the Cure):
KETO CHOCOLATE CHAFFLE
1 egg 1 oz cream cheese 2 T almond flour 1 T unsweetened dark cocoa powder 2 t monk fruit sweetener 1 t vanilla extract 1 t baking powder
Spray waffle maker w/ cooking spray. Whisk together egg, cream cheese, almond flour, cocoa powder, monk fruit, and vanilla. Pour chaffle mixture into the center of the waffle iron. Cook for one minute and flip, then cook for another minute. Top with Keto Whipped Cream!
KETO WHIPPED CREAM
1 c heavy cream 1 T monk fruit sweetener 1 t vanilla extract
Combine the cream, sweetener, and vanilla in a large bowl (or the bowl of a stand mixer). With the whisk attachment, mix on mid-high speed until soft peaks are formed.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Empty Bones," "Crows," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Meditation Impromptu" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome to the brand new Season TWO of Nikoli's Kitchen!!! We are back and ready to rock with some format changes and so much food to talk about. Since the last season, Rebecca and I have bought a grill, and we've been grilling so many things left and right, so this week's featured recipe breakdown- in this grilling special- is grilled sweet corn! Thank you all SO much for all of your amazing support. You are so wonderful. Thank you so much for all of your support, and thank you so much for coming on this journey with me.
Recipe Links for this Episode
Watermelon Salad Chocolate Cake Buttercream Frosting
Featured Recipe for this Episode
5 ears of sweet corn 1 gallon of fresh water 5 T salt 4 T black pepper 2 T chipotle pepper 1 onion, quartered 20 cloves of garlic
Add water and spices into a large stock pot with onion and garlic. Bring the brine to a boil and let it boil for a few minutes. Remove from heat and allow to cool completely. Add your ears of corn (unshucked) into the stockpot and refrigerate for 24 hours. Heat your grill up to 450°. Grill your corn for 8-10 minutes in the husk, turning every couple of minutes until the husk is nice and charred on all sides. Shuck the corn and place back on the heat for about 30-60 seconds per side to caramelize the sugars in the corn and brown it nicely.
Featured Podcast:
Please check out Verbal Diorama at https://www.verbaldiorama.com/! Her podcast is all about the legacy of movies you know and movies you don't, and you cannot miss her amazing personality and knowledge.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Ali," "Starlight Memories," "Understand," and "Let me Think" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to a brand new Quick Bite for Nikoli's Kitchen! If you're listening to this on release day then the 5th Annual Livestream for the Cure is in FULL SWING and we're on our quest to raise $15,000 for the Cancer Research Institute. Please check it out at https://twitch.tv/livestreamforthecure! As part of our goal this year, every $3,000 we're doing a spice challenge where I've cooked some spicy food with increasingly hot spices, peppers, and sauces, and I just wanted to let you guys know what is planned. Thank you so much for listening, and thank you so much for coming on this journey with me. You are incredible and you deserve so much love and happiness in your lives.
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello, good morning, hi everyone! Welcome to a special Quick Bite from Nikoli's Kitchen. This one is all about this year's Livestream for the Cure, and specifically about the menu I'll be preparing on-site this weekend. This is the first time in a very long time I've made a coordinated menu over an extended period of time so I am eager for the challenge in the kitchen. If I haven't already, I'll be breaking down these recipes in season 2 of the show, so make sure you stay tuned! Thank you all so much for listening. I love your beautiful faces, and I hope you have an absolutely amazing day. You are incredible and you deserve so much love and happiness in your lives.
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! I know it's late and I'm so sorry I never got another chance to upload an episode last week, but between getting my new computer and prep for Livestream for the Cure I didn't have a second to spare. That said, I'm back and rocking a recipe for Roasted Tomato Soup with grilled cheese made from homemade bread! The recipe in full is listed down below. Thank you all so much for listening! I hope you are all doing wonderfully this spring, and I'm sending so much love and positive energy out your way.
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Roasted Tomato Soup & Homemade Grilled Cheese!
~| Soup recipe is based on the recipe from Roger at The Kitchen Counter Podcast which can be found here. |~
16 roma tomatoes, quartered 1 red onion, thickly sliced 1/2 c baby carrots, cut in half 20 cloves of garlic 1 red bell pepper, charred and thickly sliced 2 c fresh basil leaves Balsamic vinegar Olive oil 2-1/2 c Heavy cream or do a mix of cream and milk Salt Pepper
Preheat the oven to 450°. Toss your tomatoes, onion, carrots, garlic, and pepper into a large bowl. Drizzle them with balsamic vinegar and olive oil (about 2 T each) and add salt & pepper to taste. Pour onto a baking tray and roast on the center rack for 30 minutes or until your tomatoes start to darken and your onions and garlic begin to caramelize. Remove from the oven and pour the contents into a large stock pot. Add your basil and cream/milk and use an immersion blender to blend it smooth (add more milk to desired consistency, I like this soup to be thick and hearty). Heat on the stove at mid-low for about 10 minutes, long enough for everything to come together and get nice and hot. Serve immediately.
4-1/2 c bread flour 1 c all-purpose flour 3 T melted butter 2 egg yolks 1-1/4 c whole/evaporated milk 1 c water 3 t yeast 2 T sugar 1-1/2 t Salt Olive oil
Add milk and water to a large measuring cup or bowl. Add sugar. Heat in a microwave until it is warm to the touch, around 105-110°. Add the yeast and stir. Allow the yeast to proof for 10 minutes or so. Add bread flour, AP flour, and salt to a large mixing bowl. Pour in your melted butter and egg yolk and about 1-3/4 c of your liquid yeast mixture. Mix together with your hands and add more liquid or flour as needed until the dough reaches the desired consistency. It should pull away from the bowl and be tacky but not stick to your hands. Turn out onto a lightly floured surface and knead the dough for 5-8 minutes or until dough reaches the correct elasticity. Form into a ball. Coat the inside of the mixing bowl with a little olive oil and place the dough ball inside. Cover with a damp towel for 90 minutes and let it rise. Remove the cover and turn your dough out onto a floured surface. Separate this into the amounts of bread you're making. Using your hands and being careful not to overwork the dough, stretch your dough into a rectangle as wide as your bread loaf pan and about 1/2" thick. Roll the dough up and pinch closed at the seams. Place in greased bread loaf pans and cut diagonal strips across the top of the bread. Cover with the towel for another 60-90 minutes. Preheat the oven to 350°. Remove the towel and brush a layer of melted butter over the top. Sprinkle coarse sea salt over the top. Place in the oven on the center rack. Toss some ice cubes into the bottom of the oven which will give the bread a nice crispy crust. Bake for 30-35 minutes or until golden brown on the top. Remove from the oven and allow to cool, then turn out onto a cooling rack to let it cool the rest of the way.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome to another Quick Bite here from Nikoli's Kitchen! The first season is over, but I'll still be delivering weekly goodness into your ears every Thursday with these quick episodes all about super delicious recipes. This week I'm talking about flourless banana bread muffins! The recipe is down below. Please check it out and make it and then let me know how you enjoyed it! Thank you so much for listening!
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Please pick up a shirt and help support the 5th Annual Livestream for the Cure at https://shop.upstatemerch.com/livestreamforthecure/shop/product-detail/1000371! All proceeds go toward our goal of a future #Immune2Cancer! They are only available through the end of April, so get one today!
Pick up a mug and help support the Livestream for the Cure at https://www.redbubble.com/i/mug/Livestream-For-The-Cure-2021-by-epicfilmguys/75286813.9Q0AD! All proceeds go toward the goal of a future Immune to Cancer!
Flourless Banana Bread Muffins
~| This is a direct adaptation of my banana bread recipe; this can also be prepared in one large 10" loaf pan or two small 8" loaf pans, bake time is 50-60 minutes in that event. |~ ~| If you want to make this with half flour or with all flour, omit the baking powder. |~
1 stick unsalted butter at room temperature 1 cup dark brown sugar (if desired) 3 egg whites 1/4 cup milk 1 t vanilla 6 ripe bananas, loosely mashed 1-1/2 cups almond flour 1-1/2 cups ground nuts (I used pecans) 1 t baking soda 1-1/2 t baking powder 1 T cinnamon 1/2 t nutmeg 1/2 t allspice 1/2 t salt 24 silicone cups or paper cupcake liners
Preheat oven at 350°. In a large mixing bowl, cream together butter and brown sugar unless you are omitting the sugar- if so, just skip to the next step. Mix in eggs, milk, and vanilla until well-combined. Mix in bananas, being sure to leave large chunks of banana (I simply crush my bananas by hand into the wet batter). Stir until combined. In a separate bowl, combine your almond flour and ground nuts (I've also done just 3 cups of almond flour in these as well and it works just as well; try to make your ground nuts consistent in size to your almond flour). Add baking soda, baking powder, cinnamon, nutmeg, allspice, and salt; whisk together until everything is well-mixed. Combine dry ingredients into the wet ingredients and stir together ONLY until they are combined- do not overmix here. Fill your cupcake pan(s) with paper liners or line a large baking sheet with silicone cups and spray with cooking spray. Fill each cup with 1/4 c of batter (should have enough for 24 muffins). Bake for between 20-25 minutes or until a fork stuck into the middle comes out clean. Remove from the oven and cool.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome to the season finale of Nikoli's Kitchen! It has been such an amazing season thusfar, and the first half of today's episode is dedicated to reflecting on what I've learned and the ways I've grown since beginning the show last November. Then, in the second half, stay tuned for the full breakdown of lemon parmesan cream sauce!! I just want to take a moment to thank everyone for listening to this show- whenever you started listening, or however many episodes you've listened to. You are so amazing. Thank you all so much for listening, and thank you so much for coming on this journey with me.
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Please pick up a shirt and help support the 5th Annual Livestream for the Cure at https://shop.upstatemerch.com/livestreamforthecure/shop/product-detail/1000371! All proceeds go toward our goal of a future #Immune2Cancer! They are only available through the end of April, so get one today!
Pick up a mug and help support the Livestream for the Cure at https://www.redbubble.com/i/mug/Livestream-For-The-Cure-2021-by-epicfilmguys/75286813.9Q0AD! All proceeds go toward the goal of a future Immune to Cancer!
Promos this week for Netflix 'n Swill and Varmints! Learn more about them at https://www.netflixnswill.com/ and https://varmints.podbean.com/!
Featured Recipe for this Episode
1 c chicken stock 1/2 c white wine Zest & Juice of 2 lemons 3 cloves of garlic, finely minced 1 t fresh sage, finely chopped 1/4 red onion, finely chopped 4 T unsalted butter (cut into 4 slices) 1/2 c heavy cream 1/2 c parmesan cheese, freshly shredded Cracked Black Pepper Salt 8 oz angel hair pasta (roughly half of a box)
Using medium skillet, turn the heat to mid-high. When the pan heats up, add 1 T of butter and let it melt, then add the onion. Cook it for just a minute and then add your garlic and sage. Cook this for about 30 seconds to really release the oils and start to perfume everything. Stir constantly so it doesn't burn. Add juice of one of your lemons, chicken stock, and white wine to the skillet and cook for approx 10-15 minutes. Stir periodically. You want to reduce this down to 1/2 cup of liquid. While your sauce is cooking, bring salted water to a boil and cook your pasta until it is nearly done to your liking, and strain. You'll finish this for just a minute in the sauce. Once your sauce is reduced to 1/2 c liquid, remove from the heat and add the juice of the other lemon and stir to combine. Add the remaining 3 T butter and stir until the butter is melted and incorporated. Add the heavy cream and stir until incorporated. Add salt & cracked black pepper to taste. Reduce heat to medium and return the skillet to the heat. Add your parmesan cheese and pasta here and stir until the cheese is melted and everything is combined and well-coated. Keep it on the heat for only about one minute, stirring constantly. You don't need the sauce to simmer or cook, it just needs to come together. Serve immediately! Serves four.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Shadowed," "Ali," "Tears," and "Misa" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome to a brand new episode of Nikoli's Kitchen, the penultimate episode of the first season! That's right, next week is the season finale, but before we get there, I was thrilled to be joined by someone who has changed my life and who, literally, has saved it. Heather- you may know her from Sunshine & Powercuts, or her bi-annual Sunshine Summit events- is here to talk about Just Heather's, which is a website/blog and a pair of podcasts that she's launching and a new journey that she is embarking on. I'm thrilled to have her for the second installment of Table for Two, where I sit down with my favorite creators and podcasters and talk about everything under the sun. Please make sure you subscribe to Heather's shows and follow her journey at https://justheathers.com/.
This week on the show, Heather has brought a recipe for chocolate mini muffins that I decide to adapt into a flour-less recipe using coconut oil in place of dried coconut to create some coconut chocolate chunk muffins- although my chocolate all sank to the bottom! I actually made the recipe live on the air with Heather, so you'll get to hear my reactions to it as I made it. Thank you all so much for listening, and stay tuned next week for the finale of season one!
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Please pick up a shirt and help support the 5th Annual Livestream for the Cure at https://shop.upstatemerch.com/livestreamforthecure/shop/product-detail/1000371! All proceeds go toward our goal of a future #Immune2Cancer! They are only available through the end of April, so get one today!
Pick up a mug and help support the Livestream for the Cure at https://www.redbubble.com/i/mug/Livestream-For-The-Cure-2021-by-epicfilmguys/75286813.9Q0AD! All proceeds go toward the goal of a future Immune to Cancer!
Promos this week for The Cinema Guys and Interrupted Tales! Learn more about them at http://wearethecinemaguys.com/ and https://ohthehumanity.com/featured-content/interrupted-tales/!
Featured Recipe for this Episode
2 eggs or 3 egg whites 1/2 c coconut oil 1/2 c honey 1-1/2 c almond flour 2 t baking powder 1/4 t salt 2/3 c evaporated milk 1 c finely chopped 70% dark chocolate (8 oz)
Preheat oven to 350°. Whisk egg, oil, and honey together until the honey dissolves and everything is well-incorporated (it should look a cloudy pale yellow in color). Combine the almond flour, baking powder, and salt in a separate bowl and whisk to combine. Combine the dry mixture into the liquid and stir just until combined. Add the milk and half of your chocolate and mix again just until combined (make sure your chocolate is chopped into fine chunks, about 1/4" square max. If they are too big they will sink to the bottom when you try to bake this, like mine did the first time I made them). Grease or spray a muffin tin or muffin cups with cooking spray. Add approx 1/2 c of batter to your muffin cups or enough to fill them 3/4 of the way. Top each muffin with chunks of the remaining chocolate. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. This recipe will yield 12 muffins.
Heather's Original Recipe:
1 egg 1/4 c oil 1/4 c honey 3/4 whole meal self-rising flour 1/4 c desiccated/finely ground coconut 1/3 c milk 1/3 c chopped 70% dark chocolate
~| If you do not have self-rising flour, make your own by combining 1 c all-purpose flour, 1-1/2 t baking powder, and 1/4 t salt |~
Preheat oven to 180° C (350° F). Whisk egg, oil, honey (soft honey is best) until honey dissolves/blends. Sift flour, add to mix with coconut & milk. You can either add chocolate now or press into the muffin mix. Grease or prep mini muffin tin with cases, fill each 3/4 full (add choc here if desired) Bake for 15 min.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Credits
"Always," "May I Have this Dance," "Let Me Think," and "The Loner" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Ambiment," "Shadowed," "Empty Bones," and "Tears" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hello and welcome back to another episode of Nikoli's Kitchen! This week on the show I'm talking about the beginning of Spring and how that can be the beginning of a new journey for some people. But how do you begin that journey? By taking the first step. I talk about my own experiences with this before I get into the featured recipe breakdown of meatloaf & mashed potatoes! The ultimate in American comfort food! Thank you all so so much for listening and for supporting me on this journey. I hope you have an absolutely beautiful week and that you are somewhere warm where you can take advantage of this gorgeous weather.
For the past four years I've been honored to host the Livestream for the Cure, a charity that raises money for the Cancer Research Institute and for cancer immunotherapy, which is training the body's immune system to fight cancer. Since then I, with my co-hosts on Epic Film Guys, have raised over $30,000 thanks to amazing podcast partners and content creators who give their time and money to be part of the event. This year's event is our fifth, and we're looking to add $15,000 to that total, our biggest single year goal to date. Please tune in May 19th - 23rd for 50+ hours of content from podcast partners and creators around the world. Learn more at livestreamforthecure.com.
Please pick up a shirt and help support the 5th Annual Livestream for the Cure at https://shop.upstatemerch.com/livestreamforthecure/shop/product-detail/1000371! All proceeds go toward our goal of a future #Immune2Cancer! They are only available through the end of April, so get one today!
Pick up a mug and help support the Livestream for the Cure at https://www.redbubble.com/i/mug/Livestream-For-The-Cure-2021-by-epicfilmguys/75286813.9Q0AD! All proceeds go toward the goal of a future Immune to Cancer!
Promos this week from Ignorance Was Bliss and Malice, which can be found at https://iwbpodcast.com/ and https://podcasts.apple.com/us/podcast/malice/id1471251398, both of whom will be part of the 5th Annual Livestream for the Cure!
Featured Recipe Timecodes
19:55 - Introduction 24:32 - Meatloaf Ingredients 25:33 - Making the Meatloaf 27:27 - Meatloaf Glaze 30:22 - Mashed Potatoes
Featured Recipes for this Episode (Meatloaf glaze updated 08/18/2021)
Homemade Mashed Potatoes
5 lbs russett potatoes 1 sweet onion (if desired) 1 bulb of garlic (if desired) 1 stick of butter, cut lengthwise and then into 8 slices so you have 16 chunks- and keep it cold until ready to use 2 cups heavy cream 1/4 cup milk Salt & pepper to taste (I like a lot of pepper)
Peel & cube potatoes (halve them lengthwise, then again, and then chop the quartered potatoes into 4 equal-sized chunks to get 16 per spud). Peel and quarter onion. Smash and roughly chop your garlic cloves. Bring salted water to a boil (you don't need this to be overly saltly as your potatoes will take on the salt, and you don't want to over-salt them). Add potatoes, onion, and garlic. Cook until potatoes are soft and drain. Add milk & cream to pot and bring to simmer at mid-low (you don't want to scorch it but get it hot). Turn off right when it comes to a simmer around the edges of the pan. Hand-mash potatoes or put through a ricer into a large bowl. Add cold butter and half of your cream/milk and mix only until combined with a large spoon/spatula. Add more cream/milk until you reach the desired consistency. Add finishing salt & pepper to taste (and any other seasonings).
Meatloaf
4 lbs ground beef 2/3 sleeve of saltine crackers, crushed (about 1 cup) 4 T unsalted butter 1 c red wine 1 T dark brown sugar 1 red or yellow onion, finely diced 10 cloves garlic, finely minced 3 eggs Salt (to taste, I used about 1 T) Pepper (to taste, I used about 2 T) 1/2 c ketchup (no high-fructose corn syrup) 1/4 c Worcestershire sauce 1 t fresh rosemary, chopped 1 t fresh thyme, chopped
Glaze
1/2 c ketchup 2 T dark brown sugar 2 T Worcestershire Sauce 3 c (remainder of the bottle) dry red wine
~| Prepare your glaze while you work on sauteeing the onions. |~
Add 3 c of red wine to a large skillet and bring to a simmer over medium heat, stirring periodically. Reduce red wine overall to about 1/3 of a cup. This can take anywhere from 10-15 minutes depending on the size of your skillet. You'll notice as it reaches the finished stage it'll stop simmering and kind of "foam" up. This is when you want to remove it from the heat. Combine your ketchup, dark brown sugar, red wine syrup, and Worcestershire Sauce in a bowl and mix until well-combined. Set aside until your meatloaf is assembled and ready for the oven.
Add butter to a large skillet over mid heat. Add your onions and sprinkle with salt to begin sweating them down. Add brown sugar and red wine and stir to combine. Cover and reduce heat to low and saute for 15-20 minutes until softened. Remove cover and return to mid heat. Cook off the remaining moisture (be careful not to let your onions burn) and then add the garlic. Cook for 1-2 minutes until perfumed. Remove pan from stove and allow to cool.
Preheat the oven to 350°. Add your ground beef, onion/garlic mixture, eggs, ketchup, crackers, and Worcestershire sauce to a large bowl. Add salt, pepper, rosemary, and thyme. Mix together all ingredients until well-combined. Place into a large loaf pan and bake for 45 minutes, topping with the glaze every 15 minutes (should have enough for 3x). At the end, turn on the broiler and broil the top for 5 minutes to caramelize. Remove from the oven and allow to rest 10 minutes or so before serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Ambiment," "Shadowed," "Empty Bones," and "Tears" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hi everyone! Welcome back to another episode of Nikoli's Kitchen! My sincere apologies for missing a regular episode last week but I was just out of time and not in the headspace to record, and the show requires a certain amount of honesty that I just couldn't deliver. But I'm back now with a homemade lime tart that I didn't properly plan for, so in this week's positivity segment I talk about planning in the kitchen and the need to step back and think. Then, in the featured recipe segment I break down the tart and the lime curd, as well as some plans for what I'm going to do next time. Thank you all so much for listening to the show, and don't miss next week as we talk about meatloaf & mashed potatoes!
Please tune into Brad at The Cinema Guys to hear all about his love of movies with Justin and the Cinemaiden! You can find it at http://wearethecinemaguys.com/. You can also listen to his healthy journey with his wife Kara at I'll Get a Burger, which is currently on hiatus, but you can find it at https://anchor.fm/illgetaburger.
This week's promo is 2 Girls on a Bench! Tricia and Siana are amazing and hilarious! Please check them out at https://twogirlsonabench.podbean.com/!
This week's featured recipe features adaptations of the lemon curd from https://www.tastesoflizzyt.com/lemon-curd-recipe/ and the tart crust recipe from https://prettysimplesweet.com/sweet-tart-crust/.
Featured Recipe Timecodes
24:42 - Introduction 26:05 - Lime Curd 28:00 - Tart Crust 29:43 - Making the Lime Tart 31:11 - Changes for the Future
Featured Recipe for this Episode
Homemade Lime Tart!
~| Lime curd recipe is based on https://www.tastesoflizzyt.com/lemon-curd-recipe/ |~ ~| Tart crust recipe is based on https://prettysimplesweet.com/sweet-tart-crust/ |~
Lime Curd
1/2 c fresh lime juice or key lime juice 1 c white sugar 6 egg yolks 1/2 t salt zest of 2 limes 1/2 c (1 stick) of cold unsalted butter, cut into 16 equal pieces
Mix lime juice, sugar, and egg yolks together in a medium saucepan. Place over mid-low heat and stir constantly until it starts to thicken (10-15 minutes, and do NOT follow the instructions on the blog; if you cook this at mid-high heat it will start burning within minutes, even if you're constantly stirring it). Once it starts to thicken, take a stick blender and pulse it to get rid of any lumps and make it as smooth as possible. Continue cooking until you can run a clear trail through the curd with your spoon that will quickly disappear. Remove from heat and add the zest, salt, and butter a few chunks at a time. Stir until the butter is completely incorporated. Cool to room temperature and then transfer to a jar and refrigerate.
Tart Crust
1-1/4 c all-purpose flour 1/2 c icing sugar or 1/4 c white sugar 1/4 t salt 1/2 c cold unsalted butter, cut into 16 equal pieces 1 egg yolk 2 T heavy cream 1 t vanilla extract
Add flour, sugar, and salt into a food processor and pulse for a few seconds until combined. Add butter and pulse until it becomes crumbly, 20-25 pulses. Add egg yolk, cream, and vanilla extract. Continue pulsing until the dough starts to clump together, about 10-15 seconds (you don't want this to form a ball of dough in the processor- it should just be making large clumps). Tip your dough out onto a floured work surface and form it into a ball (should be pliable but not sticky). Flatten ball with your hand to form a thick disc (about 1" to 1-1/2", about a hockey puck in size and thickness). Wrap in plastic and refrigerate for at least an hour. When you're ready to roll out your dough, remove from the fridge and let it soften for a few minutes. Flour your work surface and roll out to an 11" circle and place into a 9" tart pan with a removable bottom. Wrap the pan in plastic wrap and freeze for 30 minutes.
Preheat your oven to 350°.
~| The first time I ever did this, I added my lime curd to the crust and baked it for about 35 minutes at 375°. I would not recommend doing this. While it did turn out "good" in the end, I feel like the curd itself was overdone and lost some of its delicacy in the process. |~
Bake crust with pie weights for 15 minutes (the original blog recommends wrapping the crust edges in foil, but even for 35 minutes at 375° my edges didn't burn, but the shell was full the entire time so I don't know that it needs this). Remove from oven and add your lime curd to the shell. Return to the oven and bake for another 15 minutes. You will see some bubbling around the edges of your tart especially but remember the curd is cooked at this stage so you don't need to cook it for a terribly long time. Remove from the oven and allow to cool. Refrigerate for at least two hours before serving.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Understand," and "Inspiration" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hello everyone and welcome back to another Quick Bite from Nikoli's Kitchen! Please accept my sincerest apology for no Monday episode, but I've been so busy of late that I just couldn't get a moment in to record it and I just wasn't in the headspace to put it down. I didn't want to go too long without releasing any content though, so I hope you enjoy this Quick Bite as I break down my recipe for Honey Garlic Wing Sauce, which was the backbone of two sauces going out to my top tier patrons as part of their VIP Rewards. Thank you all so much for listening, and thank you so much for coming on this journey with me.
Honey Garlic Wing Sauce
1-1/4 c Red Hot 6 cloves garlic, finely minced 1/4 c honey 2 sticks (1 c) unsalted butter
Melt the butter over mid-low heat and add the garlic. Allow to slowly simmer for a few minutes to perfume. Add the red hot and honey. Mix well to combine. Cook over mid-low heat for 7-10 minutes or until well-incorporated. Use a stick blender and blend the wing sauce until smooth. Remove from the heat and allow to cool, then bottle for future use.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome back everyone to another quick bite here from Nikoli's Kitchen, or maybe I should say... quick sip? I'm featuring my first-ever cocktail recipe this week on the show as I break down my full recipe for scratch-made margaritas. If you're someone like me who suffers from acid reflux and can find margaritas made with straight lime juice a little tough on your digestive system, this recipe is the cure for what ails you. Enjoy a couple of these! Cheers and thank you for listening!
Margaritas from Scratch!
2 oz tequila 2 oz margarita mix 1 oz triple sec ice Margarita salt
Margarita Mix is- 1-1/4 c fresh-squeeze lime juice 1/4 c Agave syrup 3/4 c water
Add lime juice, agave syrup, and water to a saucepan and bring to a boil. Immediately remove from heat and chill (you don't need to cook this or cook any of it off for that matter).
Get two small plates and fill one with enough water to cover the bottom. Fill the other plate with enough margarita salt (usually including citrus and lime, etc) to cover the bottom. Dip the edge of a glass in water and then the salt so it sticks to the rim. Add fresh ice to the glass.
Combine tequila, margarita mix, and triple sec in a cocktail shaker full of ice and shake together. Pour over the fresh ice into the glass and serve!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I pulled a last-minute swerve and instead of talking about Top Round, I opted to make my own puff pastry and turn that into baked brie topped with a decadent blueberry compote and candied pecans. It was a long and tough journey at times, but I really think if you've never tried making your own puff pastry before you definitely need to. Also this week, I talk about this month's patreon charity- the American Foundation for Suicide Prevention- and what it meant to watch the film Brittany Runs a Marathon.
The original Puff Pastry recipe can be found at https://www.thekitchn.com/how-to-make-puff-pastry-222312. I followed it pretty much to the letter, aside from not having a pastry scraper!
If you or someone you know is experiencing crisis, don't wait. You are not alone and there is help available. Contact the National Suicide Prevention Lifeline at ## 800-273-8255.
This week's promo: Brook Reading Podcast
Featured Recipe Timecodes
24:00 - Introduction 25:35 - Homemade Puff Pastry 31:26 - Baked Brie 33:22 - Blueberry Compote 34:22 - Candied Pecans
Featured Recipe for this Episode
Puff Pastry
This recipe is from https://www.thekitchn.com/how-to-make-puff-pastry-222312. In the blog she goes much more in-depth about the process of making it so please check it out!
2 c all-purpose flour 1 t salt 2/3 c ice water 1 c or 2 sticks unsalted butter
Combine your flour and salt together and then form into a mound on your workspace/counter. Form a trough down the center. Sprinkle 1 T of water into the trough and begin fluffing the dough with your fingers, scooping it up between them. Continue this process until the flour clumps together in large pieces and holds together when pressed. The idea here is not to form a lot of gluten, so you're not trying to combine these and work this dough together like a normal bread dough. Press the lean dough into a square and wrap in plastic. Refrigerate for at least 30 minutes. Cut your sticks of butter in half lengthwise, and then halve those two pieces so you have four shorter, flatter sticks of butter from each stick. Sprinkle with 1 t of flour and begin pounding the butter with a French rolling pin to soften it. Once flattened, use a pastry scraper to gather it up into a mound again and sprinkle with another t of flour. Continue repeating this until the butter is pliable and does not break when you fold it over onto itself. NOTE: it is very important not to touch the butter with your hands if you can help it because it will melt from your body heat. Form the block of butter into a 4" square and wrap in plastic. Refrigerate for 10 minutes. Roll out your lean dough into a 7-inch square. Place the butter block at a 90-degree angle to the dough and fold over the corners so they meet in the middle. Pinch your seams closed. Flip the dough over so the seams are down. Roll it out into a rectangle roughly 12" x 6". Fold the top third over, then fold the bottom third over, like you're folding a letter. Turn the folded dough 90 degrees and roll it out again into a 12" x 6" rectangle and fold it again. Re-wrap in plastic and refrigerate for at least 30 minutes. Repeat this process again 2 more times and refrigerate it again for another 30 minutes. Repeat this process two final times. Wrap the dough- which should be quite smooth and easy to roll out- and refrigerate for an hour (or overnight).
Blueberry Compote
1 pint (approx 11 oz) blueberries Zest & Juice of 2 lemons 1/3 c light brown sugar
Add these ingredients to a saucepan and bring to a simmer over mid heat. Reduce heat to mid-low and cover, simmering for 15-20 minutes or until very soft. Remove the cover and return heat to mid. Cook for another 5-10 minutes or until your liquid thickens. You don't want to cook off all the liquid here. Remove from heat and allow to cool, then transfer to a container to refrigerate.
Candied Pecans
4 c pecans, shelled and halved 1/2 c light brown sugar 1 T cinnamon 1 egg white 1 t vanilla extract 1 T water
Preheat the oven to 300°. Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form. Add your pecans and toss them gently until well-coated. In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them. Line a baking tray with parchment paper and layer your pecans in a single layer. Bake for 40 minutes at 300°. At 20 minutes, stir them around. Allow to cool and then store in an air-tight container.
Baked Brie
Puff Pastry Dough 16 oz Brie Egg yolk Water
Preheat the oven to 425°. Roll out your puff pastry to approx 1/8" thick. Place the brie at the center of the pastry. Trim off any excess pastry and fold in the corners to the center of the cheese, pinching the seams shut as you go (a little water can help with this). You don't want to overlap too much of your dough as it won't get cooked through before everything else is done. Combine egg yolk and water in a small bowl and brush over the pastry. Use any excess dough you have to make small pastries to dip in your baked brie. Bake for 10 minutes at 425°, then reduce the heat to 375° and bake for an additional 15-20 minutes or until the pastry is a nice, dark, golden brown color.
Remove from the oven and allow to rest for 10 minutes. Top with blueberry compote and candied pecans and enjoy!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Aeon," "Ali," and "Starlight Memories" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! Today in the kitchen I'm baking up Chrusties! Yes, I did talk about these in a previous Quick Bite, but I love these so much I had to try a few different variations of them. So in this week's episode you'll get not one, not two, not three, but FOUR different variations of Chrusties- including one that was a pretty spectacular failure. Also this week, after Rebecca suggested talking about Friendship for the positivity segment, I decided to go into what friendship truly means to me. Thank you all so much for listening, and thank you so much for coming on this journey with me.
The original Lemon Curd recipe can be found at: https://www.tastesoflizzyt.com/lemon-curd-recipe/.
This week's promo: Varmints! Podcast
Featured Recipe Timecodes
20:53 - Introduction (General Rules/Tips) 22:33 - Breakfast Chrusties 25:06 - Margherita Chrusties 27:52 - Buffalo Chicken Dip Chrusties 33:43 - Blueberry Lemon Curd Chrusties
Featured Recipe for this Episode
All of these recipes require one pizza dough and bake at the same temperature. Pre-heat your oven to 400° and spray your baking tray with cooking spray. Roll out the pizza dough into a large rectangular shape, then follow the instructions for the variations below (or come up with your own!).
The Chrusties will bake for 20-25 minutes or until golden brown all around. A tight roll is key! Make sure you roll it as tight as you can and tuck in the ends when you roll it, then seal it.
Sausage, Egg, and Cheese
8 oz cheddar cheese, shredded Scrambled Eggs (about 8 eggs) Breakfast Sausage, seared and finely chopped Scallions 4 T or 1/2 stick of butter at room temperature Cracked black pepper Salt
Spread your butter across the dough. Layer your cheddar cheese, then your eggs and sausage. Add scallions, black pepper, and salt to taste.
Margherita
6 roma tomatoes, finely chopped 10-12 cloves of garlic, finely chopped 2 cups basil leaves, roughly chopped 4 c shredded mozzarella cheese 4 T or 1/2 stick of butter at room temperature Cracked black pepper Salt
Prepare your tomatoes and garlic ahead of time by chopping them and then place them in a container with salt to taste. This will draw the water out of the tomatoes and make your Chrustie filling less "wet" in the end. Drain out as much liquid as you can from your container, then add a paper towel folded into the container. Re-seal it and flip it over so your tomatoes sit on top of it to drain out even more. Repeat as necessary. Spread the butter across the dough. Layer your mozzarella cheese, then your tomatoes, garlic, and basil. Add black pepper to taste (your tomatoes should be adequately salted from the previous step).
Buffalo Chicken Dip
4 oz cream cheese at room temperature 4 T or 1/2 stick of butter at room temperature 1/4 c bleu cheese crumbles 3 chicken breasts, pan-seared 8 oz cheddar cheese, shredded Cracked black pepper Salt
2 c red hot 1 red onion, diced 12 cloves garlic, finely chopped 4 T or 1/2 stick of butter 1/4 c dark brown sugar Salt and pepper to taste
Combine your cream cheese and butter at room temperature in a bowl and whip them together with an electric mixer. Spread the cream cheese/butter mix out in an even coating over your dough. Roughly chop your chicken breasts into 10 or so large chunks. Add chicken to a food processor and pulse a couple times until shredded. Layer your cheddar cheese and chicken breasts over the dough. Add bleu cheese, then add salt and pepper to taste.
Add butter to a large skillet at medium heat. Once melted, add your onions and sprinkle salt to start sweating them. Add brown sugar, reduce your heat to low, and stir. Cover the skillet and let the onions saute for 15-20 minutes or until golden brown and soft. Return heat to medium and add garlic. Cook for a minute to perfume. Add red hot. Stir together with onions and garlic and cook until thickened, should only take about 5 minutes. Add black pepper and salt to taste.
Blueberry Lemon Cream Cheese w/ Lemon Icing
4 oz cream cheese at room temperature 4 T or 1/2 stick of butter at room temperature 1 pint blueberries 1/4 c white wine 2 T white sugar 2 c lemon curd
4 T or 1/2 stick of butter, melted 2 c icing sugar 1 t pure vanilla extract 4 T lemon juice Hot water as needed to thin
~| I'm posting this recipe with the others in the interest of transparency. I do not recommend replicating the steps here as my Chrusties were a complete fail; I want to make sure to record it now, though, so I can continue to workshop this idea in the future. |~
~| Lemon curd recipe followed EXACTLY from https://www.tastesoflizzyt.com/lemon-curd-recipe/. |~
Add your blueberries, wine, and sugar to a large saucepan. Cook over medium heat until the blueberries are reduced into a compote, 15-20 minutes. Combine your cream cheese and butter at room temperature in a bowl and whip them together with an electric mixer. In diagonal stripes, alternate rows of cream cheese/butter, blueberry compote, and lemon curd across the dough. Roll tightly.
Add the melted butter, vanilla and lemon juice into a large bowl and mix together. Begin adding your icing sugar 1/2 c at a time, adding more once the previous sugar is incorporated. Once all the sugar is added, add hot water to thin to desired consistency.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Aeon," and "June" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
EDITING NOTE: I had to re-upload because I forgot the intro!
Welcome everyone to a brand new episode of Nikoli's Kitchen and also the first-ever episode of Table for Two! In this new series I'm going to ask one of my favorite creators or podcasters to give me a dish to make, and then bring them on the air to talk about the dish and their experience making it as well as their experiences in the kitchen as a whole. In this inaugural episode I'm thrilled to be joined by a very good friend, Dan of Netflix 'n Swill, who gave me a Chicken Tikka Masala recipe and actually made it live during our discussion! This was such a great time, and I really hope you enjoy the episode. I will be releasing the full uncut version of this discussion which went for nearly two hours over on Patreon in the coming days, so stay tuned. Thank you so much for listening!
The recipe Dan sent me and based his own on can be found at https://www.youtube.com/watch?v=HMfUsS9zeuw!
Featured Recipe for this Episode
Marinade
1 c Greek Yogurt, plain Juice of 1 Lemon 4 cloves of Garlic, finely chopped 2 T Ginger, grated 2 t Garam Masala 1 t Hot Curry Sea Salt 3 lbs boneless chicken thighs, cut into bite-sized chunks
Combine all ingredients in a large mixing bowl and stir well to combine. Place covered in the fridge overnight or for at least an hour.
Sauce
2 T Ghee or unsalted butter 1/4 white wine, semi-dry or dry 2 red onions, finely diced 4 cloves of Garlic, grated 2 T Ginger, grated 1/2 t Turmeric 1 t Ground coriander 1 t Ground cumin 1 t Garam Masala 1 t Hot Mexican Chili Powder 2 c Tomato Sauce 1 c Heavy Cream Hot Curry Sea Salt, to taste Cracked Black Pepper, to taste Cilantro to garnish
Bring a large skillet to mid-high heat and add your ghee or butter. Once the butter/ghee has melted (the butter should just be starting to brown), add your chicken in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a large bowl to rest. NOTE: Chicken does not need to be cooked through here as you'll be finishing it later. Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the chicken (this is your flavor!). Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft. Add ginger and garlic and saute for 30 seconds. Add turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds. Add tomato sauce, hot chili powder, salt, and cracked black pepper. Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes. Add the chicken and heavy cream (being sure to add any juices from the chicken resting!) and stir to combine. Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened. Garnish with fresh cilantro and serve!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Good morning everyone and welcome to another quick bite from Nikoli's Kitchen! Not long ago I had a Mexican-themed weekend with my girlfriend and as part of that, I decided to make a homemade salsa! I know I've talked about homemade salsas before, but they are typically much chunkier like the corn & black bean salsa we talked about a few weeks ago. This one was a little different as I added a lot of cilantro & lime and pulsed it in the food processor for a smooth consistency. The result was amazing! Please give it a try and let me know what you thought of it over on social media. Thank you so much for giving the show a listen today, and thank you so much for coming on this journey with me.
Cilantro Lime Salsa
1 28-oz. can of diced tomatoes 1 red onion, chopped 1 sweet pepper, chopped 1 bulb garlic, chopped 2 Jalapeño peppers, chopped 3 T cilantro, chopped 2 limes, juiced Salt Pepper Sugar
Combine all fruit/vegetables and the lime juice in a food processor and pulse several times until combined to desired consistency. Add salt, pepper, and sugar to taste.
For spicier salsa, add some of the Jalapeño seeds or some hot sauce (I added 1 T of pineapple habanero hot sauce).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome back everyone to another episode of Nikoli's Kitchen! This week on the show I talk about toxic positivity and what my intentions are with the positivity segment on this show. With that comes a simple question- What's your Mirror? Also this week on the show, a full breakdown on making homemade pasta and homemade chicken parmesan, with every single element made from scratch. Thank you all so much for listening- including now on SPOTIFY! Find the link below!
Check out my good friend Gerald's show and vote in the Golden Peas awards before it's too late! You can do so at https://www.twopeasonapod.com/.
Featured Recipe Timecodes
18:59 - Introduction 20:44 - Homemade Pasta Recipe 27:43 - Homemade Marinara Sauce 30:56 - Panko-Crusted Parmesan Chicken
Featured Recipe for this Episode (Sauce updated 08/18/2021; Pasta updated 02/22/2022)
1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 1/2 - 3/4 c red wine or water
Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the red wine/water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands. Continue working the dough to incorporate all of the flour. If it is too dry or flaky, add the other 1 T of red wine. Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Wrap the dough in plastic wrap and rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it. Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so. Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles. Repeat using the remainder of your dough.
Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh pasta in. It will only take a couple of minutes to cook, so make sure you stand ready to remove it. Remove the pasta when it is still slightly al dente and transfer it to a pan with sauce to finish to desired softness.
1 90-oz can whole San Marzano tomatoes 4 6-oz cans of tomato paste 2 c red wine 1-1/2 c garlic, crushed and chopped 3 c fresh basil, roughly chopped 2 T fresh oregano, chopped 1 red onion, chopped 1/2 stick unsalted butter 1/2 c olive oil Salt, pepper, and sugar to taste
Begin by adding a drizzle of olive oil and your butter to a large Dutch oven at mid heat. Add your onions and cook for a few minutes, sprinkling some salt to sweat them out a bit. Cover and reduce the heat to low and let them saute for 15-20 minutes or so until nicely softened and caramelized. Remove the cover and return to mid heat. Add basil, oregano, and half of your garlic and cook for 1 minute, stirring so nothing burns. Add your tomato paste and stir until well-incorporated, cooking for another minute or so. Add your red wine and olive oil, again stirring to incorporate everything and cooking it for a minute or two until it starts to bubble again. Crush your San Marzano tomatoes by hand and add them to the Dutch oven with the rest of your garlic. Stir sauce together to combine and cook until it starts to bubble; reduce the heat back to low and cover and allow the sauce to slow-cook for at least 30 minutes (I let mine go for at least an hour or two every time). At some point during this cooking process, season with salt, pepper, and sugar to taste. I typically do about 1-2 T of salt, 2-3 T of pepper, and just about 1 t of sugar.
6 chicken breasts, trimmed and pounded to 1/2" flat 3 c panko bread crumbs 1 c fresh parmesan cheese, shredded 1-1/2 c all-purpose flour 3 eggs, lightly beaten Salt Pepper Olive oil
12 slices fresh mozzarella, about 1/4" thick 1 c fresh parmesan cheese, shredded
Mix the parmesan cheese and panko together. Add salt and pepper to taste to your flour. Dredge the chicken breasts, one by one, in flour, then egg, and then your panko/cheese mixture. Place the chicken breasts aside for 5-10 minutes to rest, allowing the coating to stick to the meat. Drizzle some olive oil in a large skillet and heat to mid-high. Once the oil is nice and hot, cook your chicken until nicely browned and flip. Should only need 3-4 minutes per side since they are pounded out.
Once your chicken is done, top with two slices of mozzarella and a generous bit of parmesan cheese. Place under the broiler for about 1-2 minutes or until the cheese is nicely melted and browning. Be sure to watch it closely as it can and will burn.
To plate-
Place a small portion of pasta flat in the center of the plate. Add about 1/4 c of sauce. Place your chicken over the top. Add another 1/4 c of sauce over the chicken. Grate some additional fresh parmesan if desired. Serve immediately!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Wrong," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome back to another Quick Bite from Nikoli's Kitchen! In this episode I talk about Dessert Pizza. I had made pizza and left an extra pizza dough frozen at Rebecca's if she wanted to make it. The next time I visited it, I whipped up a cream cheese frosting based on Ann Reardon's recipe and rolled out the dough in icing sugar and this was the result. Check it out and I hope you enjoy! So amazingly delicious, and so simple to put together!
Thank you all so much for listening! Please help me reach more ears by leaving the show a rating and review on Apple Podcasts. I hope you have such a beautiful day. Remember that you are so amazing and you are so loved! Thank you so much for coming on this journey with me.
Dessert Pizza
1 Pizza Dough Icing sugar to dust counter
2 c icing sugar 8 oz (1 package) 1/3 fat cream cheese, softened 1 stick unsalted butter, softened 1 T vanilla Sliced fruit and berries (to decorate)
Preheat oven to 450°. Sprinkle icing sugar on the countertop and roll out the pizza dough. Bake the pizza crust by itself for 8-10 minutes until the dough begins to lightly brown. Remove from the oven and allow to cool.
Place warmed cream cheese, butter, and vanilla into a large bowl and cream together with a hand mixer at medium speed. Add in 2 cups of icing sugar, beating until it is light and fluffy and well-incorporated.
Spread the cream cheese frosting on the cooled pizza crust. Top with whatever fresh sliced fruit and berries. Refrigerate for an hour or two to set it up. Slice and enjoy!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In this week's episode I'll spend some time talking about accountability and trusting ourselves when we fall off that horse to get back on it. I'm also breaking down an entire weekend's worth of meals from Valentine's Day weekend with Rebecca! I hope that you had an amazing weekend whether you celebrated with a loved one, a friend, or alone. Just remember that you are amazing. Thank you so much for going on this journey with me.
Recipes mentioned in this episode- Enriched Brioche Bread: https://emmaduckworthbakes.co.uk/how-to-make-enriched-brioche-dough/ Salted Caramel: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
Featured Recipe Timecodes
19:00 - Introduction 20:36 - Steamed Clams 23:48 - Herbed Butter Salmon (for more information on this recipe check out Episode 04) 25:40 - Homemade Brioche Bread 35:39 - Brioche French Toast 37:25 - Homemade Apple Compote/Apple Reduction 38:52 - Homemade Salted Caramel
Featured Recipes for this Episode
Steamed Clams
2 lemons, zested- slice one and juice the other 1/2 stick butter 2 c white wine 1 c scallions, chopped 3 bulbs of garlic, smashed and roughly chopped Salt Pepper 30 littleneck clams, scrubbed and rinsed
Clean your clams ahead of time with a soft brush, discarding any that are cracked or open. Place clams in the sink and add 1 T of red and black pepper; this will encourage the clams to expel any sand that may be inside of them. Add butter to a large high-walled skillet and melt it over medium heat. Add scallions and garlic. Cook for a few minutes. Add your clams, lemon juice, lemon slices, and white wine to the pan. Add salt and pepper to season and steam, covered, for 7-10 minutes or until all of the clams have opened. Discard any clams that did not open as they are not safe to eat.
Homemade Brioche Bread
Recipe converted from Emma Duckworth Bakes at https://emmaduckworthbakes.co.uk/how-to-make-enriched-brioche-dough/.
2 1/2 t active dry yeast 3/4 c whole milk, luke-warm 1/2 c caster sugar 2 c bread flour 1-1/2 c all-purpose flour 1 t salt 2 large eggs at room temperature 2 t vanilla extract 10 T unsalted butter at room temperature, cubed 2 T unsalted butter (to grease the pan)
Add 1 T of sugar and your yeast to the milk, stirring until combined and leave it aside to proof, 5-10 minutes. It should get nice a foamy. Add your flours, the rest of your sugar, and salt into a large bowl, reserving out 1/4 c of the flour to add later if necessary. Once foamed, add your yeast mixture, eggs, and vanilla extract to the bowl and mix to combine, working the dough for 3-5 minutes until well mixed. Begin adding in your butter a few tablespoons at a time and work it into the dough until well-combined. Once all of your butter is in and combined into the dough, add flour from the 1/4 c reserved as needed to make the dough workable (mine was a sticky buttery mess, but I don't have a stand mixer as Emma's original recipe calls for). Knead the dough for 7-10 minutes. Grease the bowl. Fold the corners of the dough up underneath it and place in your greased bowl and cover with plastic wrap for 90 minutes or until doubled in size.
Lightly flour your countertop. Grease the loaf pan with the extra 2 T of butter. Punch down the center of the dough and turn it out onto the counter. Form it into a rectangle with your hands, and make sure it is relatively uniform in thickness. Slice it into five equal long rectangles (slices should be parallel to the short side). Make sure they are equal in size and thickness. Roll each of these out until they are thinner and roll them up, placing the rolls side-by-side in the loaf pan. Loosely cover with plastic wrap until the rolls again double in size, about 45-60 minutes.
Pre-heat your oven to 350°. Bake uncovered on the center rack for 30-35 minutes. Keep a sheet of foil ready and keep an eye on the loaf, as you may want to cover it with foil to prevent the top from over-browning. Allow to sit for 5-10 minutes in your loaf pan before transferring to a cooling rack.
Homemade Apple Compote
3 lbs Honeycrisp apples 1/4 c sugar 1/2 t nutmeg 1 t cinnamon 1/2 cinnamon stick 1/2 c white wine
Peel and core your apples. Slice your apple segments from your corer in half lengthwise (you want 16 slices per apple). Add the apples, sugar, nutmet, cinnamon, stick, and white wine into a saucepan. Turn the heat to mid and bring to a boil. Cover and cook for 15-20 minutes or until the apples have softened but still retain their shape.
Salted Caramel Recipe adapted from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/.
3/4 c white sugar 1/4 c dark brown sugar 6 T unsalted butter 1 T coarse sea salt 1/2 c heavy cream
Add white and brown sugars to a saucepan at medium heat. DO NOT stop stirring. Just keep stirring this and the sugar will begin to melt. If you stop stirring it, you risk your sugar burning. Once all the sugar is melted, add your butter. Keep stirring and cook this for one minute. Be careful for splashing/splatter as the caramel will bubble violently. Remove from the heat and slowly add your heavy cream, stirring as you add it. Be careful for splashing/splatter as the caramel will bubble violently. Return to heat and cook for one minute. Remove from the heat and sprinkle in your sea salt.
Brioche French Toast
4 eggs 1 t vanilla 1/2 t nutmeg 1/2 t cinnamon 2 T Heavy Cream 2 T whole milk 6 slices brioche bread
Add all ingredients but the bread into a large bowl and mix together until well-incorporated. Soak each slice of bread for at LEAST a minute. I soaked each slice, then placed them on a platter and poured the egg mixture over them, then let the platter sit for an additional five minutes. Because the homemade brioche is quite dense you need to give it time to absorb the egg. Cook on an electric hotplate at 350 for a couple minutes per side or in a skillet on the stove at mid to mid-mid-high heat, flipping once to brown on both sides. Serve with apples and caramel over the top.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Aeon," and "June" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Good morning everyone and welcome to another brand new Quick Bite! This one is all for Rebecca as, not wanting to have a third pizza a few weekends ago, she pulled up a recipe for "Chrusties," which was her favorite snack made by Chancey's- a pizzeria in Radford, VA back when she attended Radford University. The ultimate late-night bite for college kids, it's sort of like if you make a pizza like a cinnamon roll- and the results are PHENOMENAL! Crispy and packed with flavor and cheesy goodness. I'm so grateful to Rebecca for introducing me to a nostalgic favorite. Do you have a favorite go-to late-night snack from your college days? Let me know on social media @nikoliskitchen! Thank you so much for going on this journey with me.
Chrusties! Inspired by the snack once made at Chancey's of Radford, VA.
1 pizza dough (mine was homemade) 3 c shredded mozzarella cheese 2 c basil, roughly chopped 1/2 stick unsalted butter 10 cloves of garlic, minced 1/2 red onion, finely diced 2 t Dried oregano Salt Pepper
Preheat oven to 400°. Roll your pizza dough out into a large rectangle (mine was about the size of a normal-sized cookie sheet). Melt your butter and brush it onto the crust. Sprinkle on salt, pepper, and dried oregano. Sprinkle your cheese and basil over the top of the crust. Sprinkle onion and garlic over the crust. Roll the crust up tightly (as if rolling up cinnamon roll dough). Pinch the seam together along the lengthwise portion (don't close up the ends). Cut the roll into 1 to 1-1/2 inch pieces (we ended up with around a dozen or so). Spray a baking tray with cooking spray or line with a sheet of parchment paper. Place the rolls on a baking sheet filling side up and bake uncovered for 20-25 minutes. They'll be beautifully golden brown on the top and you should see the cheese bubbling out a bit. Serve immediately!
Baking instructions (basically the time & temp as well as the butter) taken from https://www.macheesmo.com/chanceys-crusties/. The recipe is based mostly on what we had on-hand at the time and what Rebecca remembered. I can't wait to make them again- based on my research there are a ton of varieties you can make!
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome back to a FULL episode of Nikoli's Kitchen and the arrival of the long-promised Random Recipe Challenge, where I take ingredients submitted by listeners and fans of the show and turn them into a dish. This inaugural challenge sees me making a "relish" of sorts for the first time ever using mango & ginger, and putting hot dogs in a risotto. The result was actually not as bad as you'd think! Before I get there though, I talk for a bit about why I've been absent and what's going on with my life, as I had to take a step back and slow down a little bit and re-adjust. I am back now and you can expect a flurry of new content throughout the month of February to sate that podcast hunger! Thank you so much for your patience and for all of your amazing support.
Featured Recipe Timecodes
24:34 - Random Recipe Challenge 27:32 - Ingredients 30:46 - Mango Ginger Relish 36:07 - Chicken Hot Dog Risotto
Featured Recipe for this Episode
Random Recipe # 1 Ingredients
Boneless Chicken Breast (Arborio) Rice Mango Red Chili Powder Ginger Hot Dogs Dill Pickles Spinach
Mango Ginger Relish
2 cups dill pickles, finely diced 1 cup pineapple, finely diced 1 yellow onion, finely diced 1 bell pepper, finely diced 10 cloves garlic, finely diced 1/4 c white wine 1 mango, finely diced 2 T grated fresh ginger 1 T whole grain mustard 1/2 stick butter 2 T brown sugar 1 T celery salt 1/2 t ground turmeric 1 T white sugar 1 lemon
Finely dice the onion, bell pepper, and garlic. Melt butter in a skillet at mid heat. Add onion and bell pepper and saute, sprinkling with celery salt and the brown sugar. Add white wine and saute, cooking until soft. As the onion/pepper mix finishes up, add the pickles, garlic, and mango. Cook for 1 minute. Add ginger, mustard, and turmeric. Cook for another minute, tossing or mixing until well-combined. Add sugar and juice from one lemon. Cook for 1 minute, tossing or mixing until well-combined. Remove from the heat and add in the pineapple, mixing until well-combined. Store in a container and refrigerate. Makes approx 4 cups.
Chicken Hot Dog Risotto
1 cup arborio rice 3-1/2 cups chicken stock 1 cup white wine 2 c freshly grated parmesan cheese 4 organic chicken hot dogs, cooked and chopped 1/2 bag baby spinach, roughly chopped 2 roma tomatoes, chopped 1/2 t allspice 1 t red chili powder Salt Pepper
Before starting your risotto, cook your hot dogs (I just seared them on all sides, removed and chopped them once they cooled). Warm the stock and the white wine together until they come to a boil and then reduce heat to low (it doesn't need to keep cooking, it just needs to be hot). Warm a large skillet over mid heat and add your dry rice, allowing it to lightly toast, tossing it periodically so it doesn't burn. Begin adding in stock 1/2 to 1 cup at a time, stirring frequently. Once the liquid is absorbed by the rice, add more. Continue this until you have approximately 1/2 cup of stock left. Add your parmesan cheese, hot dogs, spinach, tomatoes, allspice, and chili powder. Add salt & pepper to taste. Cook and continue stirring together until the rice is tender and it has a creamy consistency.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"I am Lost," "Trust," and "Understand" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello all and welcome back to another brand new Quick Bite from Nikoli's Kitchen! These short episodes are all about one quick recipe for me to break down for you to listen to. Stay tuned for Monday's episode where I talk about the first-ever random recipe challenge and what I made, including hot dogs in a risotto! Thank you so much for your patience as I wade through the insanity that is my life to get back to releasing regular content. I appreciate all of your amazing support.
Please check out 2 Girls on a Bench, a hilarious comedy podcast from the amazing Tricia & Siana, at https://twogirlsonabench.podbean.com/! This was a recipe they had me make on the air last year during the Livestream for the Cure and I've been in love with it ever since. Thank you so much!
Corn & Black Bean SNICK Salsa:
2 cups or 1 can of whole kernel corn, drained and rinsed 2 cups or 1 can of black beans, drained and rinsed 1 sweet pepper, chopped 1 red onion, chopped 12 cloves of garlic, minced 6 roma tomatoes, chopped 2 Jalapeño peppers, chopped 3 cups of fruit, chopped (see below) 2 limes, juiced Salt & pepper Chili Powder Hot Sauce (optional) Chopped cilantro Avocado, chopped (see below)
All of your fruits and vegetables should be chopped to the same rough size. Prepare this about 24 hours or more in advance to allow the ingredients to come together. Combine corn, black beans, peppers, onions, garlic, and tomatoes in a large bowl (in the episode art for this quick bite I didn't have tomatoes so I omitted them, but I typically make it with them). Add your fruit- I typically do three different varieties and I have used apples, pineapple, mango, blueberries, raspberries, and strawberries in this in alternating varieties of the salsa. Pick three fruits, and use one cup of each. Add lime juice, salt, pepper, chili powder, hot sauce, and cilantro as desired or to taste. Mix together until well-combined and refrigerate.
Avocado is part of the normal recipe and was in the original version that I made- I would, however, not recommend adding avocado when combining the rest of the ingredients together. It will make the salsa mushy and will inevitably turn brown. If you want to add avocado, when you get a portion of this to eat, add the avocado over the top.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome everyone to another episode of Nikoli's Kitchen! This week I talk about how Yoga has helped to center me and help me in my life and we've got more announcements about the Livestream for the Cure, including a challenge I hope you'll join me in. In the back half of the show it's all about condiments- specifically mustard and aioli! I had never made either one before I started this show, and I am extremely excited to share my progress with them. I apologize again for the lateness of the episode this week! My recording schedule is crazy right now as is my life so I'm squeezing it in where I can. Thank you all so much for coming on this journey with me.
Recipes mentioned in this episode- Dijon Mustard: https://www.servedfromscratch.com/dijon-mustard-from-scratch-2/ Garlic Aioli: https://www.thespruceeats.com/aioli-garlic-mayonnaise-2216029
Visit Yoga with Adriene to learn all about Adriene and to join her for yoga. It has changed my life, and I know it can change yours too.
Featured Recipe Timecodes
22:51 - Intro (Mustard) 26:12 - Step One (Base Mustard Recipe) 27:02 - Step Two (Mustard Variants) 33:17 - Intro (Aioli) 35:30 - Step One (Base Aioli Recipe) 36:49 - Step Two (Aioli Variants)
Featured Recipes for this Episode
Lemon Garlic Aioli
4 egg yolks 1/4 cup diced red onion 2 cloves garlic 2 T dijon mustard Juice of 2 lemons Cracked black pepper to taste Salt to taste 1-1/2 c olive oil
Add all ingredients but for the olive oil to a food processor and pulse to combine. Turn food processor on and drizzle in olive oil slowly 1/2 c at a time. Run food processor until you hit the desired consistency.
Champagne Mustard
6 T mustard seeds 1/3 c vinegar (NOT apple-cider vinegar) 1/3 c wine or champagne (or water, if you want it N/A) 1/2 t whole peppercorns 2 T finely diced shallots or red onion 3 cloves of garlic, finely chopped 3/4 t coarse sea salt 1/2 t ground turmeric
~| Please keep in mind that your mileage is going to vary greatly based on exactly your combination of mustard seeds. I've found that all yellow seeds or a very small amount of brown/black goes best in the champagne mustard because otherwise you end up muting the subtle flavors in the champagne with the overpowering horseradish-y mustard taste. |~
Use a spice grinder to grind up your mustard seeds, peppercorns, and salt if desired (at the very least your S&P if you want whole grain mustard). Add seeds, salt, and pepper to a jar or other container. Add shallots/onion and garlic as well as turmeric. Add vinegar and wine/water. Cover and refrigerate for 8 hours or overnight (the seeds will need to soak). Add the contents of the jar to a food processor and pulse until combined to the desired consistency. Refrigerate.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"I am Lost," "Trust," and "Inspiration" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello one and all and welcome to a (late) brand new episode of Nikoli's Kitchen! This week on the show I talk about the Disney/Pixar movie Soul and how it inspired this week's message of positivity, and the featured recipe is for Homemade Bread! I've been really working hard for months now to nail a homemade bread and I think I finally did it. I really hope you enjoy this episode!
With everything going on in the world, remember to stop a moment, breathe, relax, and do something good for yourself. Put some positive energy out there into the world. Always act with love in your heart and be kind to those around you. Love. Always love. Thank you so much for coming on this journey with me.
Featured Recipe Timecodes
17:05 - Intro & History 19:45 - Step One (Ingredients) 21:12 - Step Two (Preparing the Dough) 26:26 - Step Three (Baking)
Featured Recipe for this Episode
4-1/2 c bread flour 1 c all-purpose flour 1/2 c whole milk 1-3/4 c water 3 t yeast 2 T sugar 1-1/2 t salt 2 T olive oil
Combine the milk and water in a large microwave-safe mixing cup or bowl. Warm the milk/water in the microwave until it is around 110° (it should be warm to the touch but not hot). Add your sugar and yeast. Stir to mix them in and let it sit for 5-7 minutes until the yeast is proofed. While the yeast is proofing, add your flours and salt to a large bowl and whisk together. When the yeast is ready, add yeast mixture and olive oil to the large bowl and mix together. Mix your dough together until it forms a single ball. The dough should be slightly tacky but not stick to your hands. If it is too dry, add small dribbles of water and keep working it until it is the right consistency. If too wet, add flour in small amounts. Knead the dough for 5-7 minutes or until it springs back when pressed with your fingers. You can also do a "windowpane test" to see if light shines through the dough when stretched. Coat the walls of the large bowl with olive oil and return the ball of dough to it to rise. Cover with a dampened towel and allow to rise for 75-90 minutes. Remove the dough from the bowl and form into a 9" square. Do not overwork the dough at this stage. Cut the dough into the number of loaves you need. Pinch the ends in and form the loaves into their shape. Spray a baking sheet with cooking spray or butter a baking sheet. Place dough onto the baking sheet. Using a sharp knife, score the bread along the top in even intervals. Cover the baking sheet with the damp towel and allow to rise for another 75-90 minutes. Preheat oven to 350°. Brush melted, unsalted butter over the top of your loaves or do an egg wash. Crack some fresh salt or sprinkle some salt over them as well. Place loaves into the oven and throw a handful of ice cubes into the bottom of your oven. Bake for 30-35 minutes or until the bread is nicely browned on the top. Remove and allow to cool.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Lament V2," and "Inspiration" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Cinematic Violin Music" from Yash Juneja on YouTube, used with permission. Please subscribe to the channel at https://www.youtube.com/watch?v=NxdW1JGwBBc!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome back to another week of Nikoli's Kitchen! This week on the show, some announcements about what's to come in 2021 including a new segment and the 5th Livestream for the Cure (the link is down below). I talk about my struggle with being "in my head" and dealing with self-doubt before we get into a recipe for rangoons two ways. In the featured recipe this week we're talking about Buttermilk Chicken & Waffles with my homemade garlic honey sriracha maple syrup- if you love sweet, savory, and spicy all in one bite, you have to tune in to this. Thank you all so much for listening and Happy New Year! I'm so excited to see where our journey takes us together this year.
Featured Recipe Timecodes
34:21 - Intro 36:14 - Step One (Chicken) 37:24 - Step Two (Making the Waffles) 41:01 - Step Three (Making the Syrup)
Featured Recipe for this Episode
2 lbs of chicken drumsticks or chicken breast filets 1 c buttermilk 1/4 c sriracha Salt pepper 1/2 c all-purpose Flour 1/4 c cornstarch 1 c panko bread crumbs 3 eggs Peanut Oil (if you are deep frying)
About 3-4 days before cooking day, place your chicken in a large bowl or re-sealable bag. Mix together buttermilk and sriracha and add salt and pepper, then pour the mixture over the chicken and toss until well-coated. Cover/seal the chicken and allow to marinate for three days.
Combine flour and corn starch. Add your flour mix, eggs, and panko to three separate bowls. Add salt and pepper to the flour mix and mix to combine (add any other dry seasonings you'd like to the flour as well). Remove your chicken from the bag/bowl a piece at a time and shake off excess buttermilk. Cover your chicken in flour, then dredge in the egg mixture, then coat in the panko. Set the coated chicken aside on a plate or platter for 10 minutes or so for the coating to stick and excess to drip off. If you are frying, bring your oil to 350°. Fry the chicken for 12-15 minutes (drumsticks) or 6-8 minutes (filets) and remove; finish in the oven as necessary. If you are shallow-frying be sure to turn it every 2 minutes or so. If you are air-frying, set temperature to 375°. Air-fry the drumsticks for 22-25 minutes, the filets for 13-15 minutes.
1-1/2 c all-purpose flour 1/2 c almond flour 4 t baking powder 1/2 t salt 2 eggs 1/2 c melted butter 1/8 to 1/4 c sriracha 2 T honey 1 t pure vanilla extract 2 c buttermilk (or more depending on how thick you want your batter)
Add melted butter, eggs, honey, and sriracha together in a bowl and blend together (make sure the butter isn't still hot when combining with the eggs or you'll start to cook them). Add vanilla. Add flours together in a separate bowl and add baking powder and salt. Mix together. Combine both bowls together (you may need to add additional flour to get to the desired thickness of batter). Mix in buttermilk, stirring as you go to combine. You may need additional buttermilk up to another 1/4 to 1/2 c depending on how thick you want the batter, also depends how much sriracha you went with. Cook on a waffle iron until nice and crispy, 1 minute per side.
1 cup dark brown sugar 1 cup white sugar 2 cups water 1 cup maple syrup 1/4 cup sriracha 1 cup honey 10-15 cloves of garlic, chopped
Add dark brown sugar, white sugar, water, and garlic to a saucepan and bring to a boil over medium heat and begin to reduce. Reduce this until it hits about 2 cups. It'll let you know when it is done reducing- it'll stop "simmering" like liquid and it'll start foaming a lot. At this point remove from heat, add the maple syrup, honey, and sriracha. Return to heat and let it come back to a boil, stirring regularly. Let it come together for just a minute, then remove it from the heat.
To serve, plate a waffle and then add your chicken. Drizzle with the homemade syrup and then sprinkle with chopped scallions (if desired).
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Lament V2," and "Understand" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Cinematic Violin Music" from Yash Juneja on YouTube, used with permission. Please subscribe to the channel at https://www.youtube.com/watch?v=NxdW1JGwBBc!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone!! Welcome back to another week of Nikoli's Kitchen! This week on the show, we talk about flexibility, and I talk about finally nailing a homemade bread recipe. The featured recipe this week is adapted from the cooking blog at jocooks.com for her Luscious Lemon Pudding! Thank you so much for tuning in, and thank you so much for coming on this journey with me.
Check out Jo's original recipe for lemon pudding at https://www.jocooks.com/recipes/luscious-lemon-pudding. Check out this week's featured recipe post at https://www.facebook.com/NikolisKitchen/photos/a.325612071245623/1089300418210114!
Featured Recipe Timecodes
26:30 - Intro 29:14 - Step One (Ingredients) 30:07 - Step Two (Preparing your Ramekins/Cocottes) 30:59 - Step Three (Making the Pudding) 33:03 - Step Four (Baking)
Featured Recipe for this Episode
~| Recipe is adapted from https://www.jocooks.com/recipes/luscious-lemon-pudding |~
3/4 c white sugar 2 T corn starch 4 eggs, separated 1/4 c melted unsalted butter 2 T lemon zest 3/4 c fresh-squeezed lemon juice 1-1/2 cups whole milk (I used a can of evaporated whole milk here)
Preheat oven to 350°. Butter your cocottes and set aside. I used 4-12 oz cocottes and it held everything fine. The original recipe calls for either an 8-inch square glass baking dish or six ramekins. The pudding will have more of that top "cakey" texture to it if you use the ramekins since they are typically 8 oz. Go with what you're looking for more in this dessert. Combine the corn starch and sugar in a bowl and whisk together; set aside. Beat the egg whites with an electric mixer for several minutes until stiff peaks form and transfer them to another bowl for later use. Add egg yolks into the bowl you used to beat the egg whites. Beat on mid-high until the yolk is thickened and lightened in color (please note, use a high-walled bowl for this, if you have a shallow bowl it will splash out quite a bit). Reduce speed to medium and add your butter, lemon zest, and lemon juice. Beat for another minute. Continue beating at medium and add in your corn starch mixture and milk, adding a little of each and alternating as you go (so add corn starch mix, milk, corn starch mix, etc). You should have 5 total additions of corn starch mix v. 4 total additions of milk. Fold in the egg whites, mixing just until incorporated. Spoon your pudding mixture into the prepared cocottes (I ended up with about 1-1/2 cups per). Place the cocottes inside of a 9x13 baking dish (I had to use two). Fill the baking dish halfway up with hot water. Bake in the oven for 55 minutes or until nicely golden on the top. Remove from the oven and cool.
~| I'd be curious to try this recipe with the smaller ramekins as noted in the original recipe because I think it would also be very good to have more of a cakey texture on the top. As it is this turned out wonderfully but I bumped up the lemon juice and corn starch and reduced the sugar; I can't imagine how sweet this must be if you make it as noted. Please note if you want to use flour instead of corn starch, just double the amount of flour to 4T. This has a wonderfully tart lemon flavor to it but it's sweet enough to mute the tartness. It also finishes very light and doesn't feel like a super heavy dessert. |~
~| I will also note that I think I over-whipped my meringue so it didn't fold in quite so easily, so I had to grab a whisk and give it a quick whip so it was consistent throughout. Be careful not to do this. |~
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Spotify (Coming soon!) Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser
Guest Appearances
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226
Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation
Credits
"Aeon," "Always," and "Trust" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome back to another episode of Nikoli's Kitchen! This week I didn't do a lot of cooking, and in preparation for the holidays it has me reflecting on why I began this weight loss journey I'm on 18+ months ago, and why there's still so much that I fear about doing this show. For the featured recipe this week it is my protein smoothies, so there'll be no timestamps for that segment this week as it's really brief! Instead I hope you enjoy this look at who I am and enjoy learning some things about me. Thank you so much for coming on this journey with me.
I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/.
Featured Recipe for this Episode
3 bananas 1-1/2 cups frozen berries 2-3 cups baby spinach 1 cup fresh broccoli crowns 1 cup almond milk 2 cups whole milk 6 scoops KOS protein powder 2 scoops KOS peanut butter powder
Add all ingredients to a blender and blend them together well until thick and frothy.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
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Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"June," "Trust," and "Inspiration" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
Welcome to another Quick Bite here from Nikoli's Kitchen! This week I'm making my Dessert Bruschetta, which is a recipe I concocted back during the RestauRant days and I made live on the air for Tricia & Siana of 2 Girls on a Bench during a fundraiser for the Epilepsy Foundation. Thank you so much for listening, and thank you for coming on this journey with me.
Please check out 2 Girls on a Bench, a hilarious comedy podcast from the amazing Tricia & Siana, at https://twogirlsonabench.podbean.com/! To make a donation to the Epilepsy Foundation, you can do so at https://epilepsyfoundation.donordrive.com/index.cfm?fuseaction=donorDrive.participant&participantID=30787.
Dessert Bruschetta Recipe-
3 c strawberries, finely chopped 1/2 c fresh mint leaves, chopped 1/2 c raspberries, crushed 1 loaf Angel Food Cake 1 stick unsalted butter, softened Sugar to taste (maybe 1T or 2T) Balsamic Reduction (if desired)
Chop the strawberries, then crush the raspberries into them. Add sugar, if desired. Mix together and refrigerate until ready to use. Chop the mint leaves. Slice Angel Food Cake into 1/2" slices. Butter the slices on both sides generously. Warm a skillet or electric flat-top griddle to medium and toast the slices on both sides. Add strawberry/raspberry mixture onto toasted cake. Sprinkle with fresh mint leaves. Drizzle a small amount of balsamic reduction over the toast. Serve immediately.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
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Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another episode of Nikoli's Kitchen! This week... we fail. I'm going to talk a lot about how much I failed in the kitchen this past week and what that has taught me- and how even when we fail (or succeed) we should never stop trying to better ourselves. Stay tuned to hear how my attempts at French bread and a French Dip sandwich turned out, and then in the featured recipe, we talk about Apple Cinnamon Cookies! Thank you so much for coming on this journey with me.
Featured Recipe Timecodes
27:40 - Intro 30:35 - Step One (Ingredients) 31:33 - Step Two (Preparing the Dough) 33:40 - Step Three (Baking the Cookies) 34:28 - Step Four (Workshopping for the Future)
Featured Recipe for this Episode
3 c apples, finely chopped 2 T white sugar lemon juice
1/2 c chopped pecans if desired 1/2 c unsalted butter, softened 1/2 c white sugar 1 c dark brown sugar 3 eggs 3/4 t vanilla extract 2-1/2 c all-purpose flour 2 t baking soda 2 t baking powder 1 t salt 1 T cinnamon 1/4 t ground nutmeg 1/4 t ground allspice cloves to taste
1/2 c light brown sugar (set aside)
Preheat oven to 375°. Finely chop the apples and add to a bowl with the 2 T white sugar to draw out some of the water. Squeeze the lemon juice into them to prevent browning. Set aside and let sit for an hour or two (or more- mine sat for 3-4 hours while I made other cookies and were fine).
In a large bowl, cream together the butter and sugars until smooth. Add the eggs one at a time, mixing until incorporated. Add vanilla extract and stir to combine. Combine flour, baking soda, baking powder, salt, and spices into a separate bowl and whisk to combine. Drain the water off the apples and combine the apples, the wet mixture, the dry mixture, and nuts (if desired) in a large bowl.
Scoop the dough into roughly ball-shaped clumps and roll in the light brown sugar and place on an ungreased cookie sheet. Bake 10-13 minutes or until set and just starting to brown on the top. Remove and allow to cool.
Important Links
(All links open in a new window)
Main Website Subscribe on Patreon! Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!
Listen on
Apple Podcasts Google Podcasts TuneIn Radio iHeart Radio Spreaker Stitcher Podchaser
Credits
"Aeon" and "Trust" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Welcome everyone to another episode of Nikoli's Kitchen! I am so sorry for the lateness of this week's episode but unfortunately editing day was a really tough day for me and I couldn't get it out in time. Please enjoy this week's episode talking all things French Onion Soup and the importance of patience. Thank you all so much for coming on this journey with me.
Mentioned in the show, please check out Ann Reardon at https://www.youtube.com/user/howtocookthat and check out Yoga with Adriene at https://www.youtube.com/channel/UCFKE7WVJfvaHW5q283SxchA!
Please check out Stories of Yore and Yours (soon to be Ink & Ash) by Shawn Ennis at https://link.chtbl.com/syypodcast.
Featured Recipe Timecodes
22:00 - Intro 23:02 - Step One (Ingredients & Prep) 24:09 - Step Two (Cooking the Onions) 25:21 - Step Three (Making your Soup Base & Reducing) 29:02 - Step Four (Crostinis & Baking) 29:53 - Step Five (Finishing in the Oven)
Featured Recipe for this Episode
2 lbs of red onions, halved and chopped 3 lbs of sweet yellow onions, halved and chopped 3/4 cup of herbed butter Salt Fresh cracked black pepper 6 cups of red wine 10 cups beef broth (I made my broth with "Better than Bouillon" beef stock base) 1 T cornstarch Aromatics to add during reduction phase (if desired)
Add herbed butter to a large stock pot or dutch oven on medium-low heat and allow to melt. Add your onions and stir until well-coated. Cook for 15 minutes, covered. Sprinkle some salt over the onions as they get going to start sweating them. Add half of the wine, salt and a good amount of fresh cracked black pepper. Return to the stove, un-covered, and cook at mid-low for 20-30 minutes or until the liquid is gone. Add the remainder of your wine and continue cooking until the liquid is reduced again. The onions should be soft and jammy at this point with a rich, earthy flavor. Add cornstarch. Stir until incorporated and cook for a minute or two. Add beef broth. If you want to add any additional aromatics or herbs, add them here too.
Partially cover the pan and cook for 2-3 hours on medium-low heat. The soup should be gently simmering. If it's not, slowly bump your heat up until it is. Not all stoves are created equal, and sometimes the pot you're using makes the difference. You want to continue reducing this until your broth reaches the flavor/consistency you want. Make sure your onions don't go too far either.
Remove any aromatics/herb bundles/etc you added. Season the soup to taste here. Now you'll need-
Soup cocottes (as many as you have people to serve) A large loaf of French bread/baguette Shredded gruyere cheese
Slice your French bread in 3/4" thick slices. Cut enough slices to fill the top of the cocottes (my baguette took 3 slices per). Butter both sides and toast under the broiler on each side for a couple minutes. Turn your oven to 350 degrees. Ladle your soup into the cocottes. Add crostinis to the cocottes. Cover the top of each crock generously with shredded gruyere cheese (you can also add a nice slice of mozzarella on top as well, I didn't put an amount for cheese as it depends how many of these you're making).
Bake for 15-20 minutes, or until the cheese is thoroughly melted. Turn the broiler on and brown the cheese.
Remove from the oven and serve.
Important Links
Main Link: https://nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/ iHeart Radio: https://www.iheart.com/podcast/269-nikolis-kitchen-74692522/ Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," "Always," "Inspiration," "Starlight Memories," and "Snowfall" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another Quick Bite! In this short, I'll be talking about the process of making my homemade cranberry sauce and about the endless debate between canned and homemade! Thank you so much for listening, and thank you so much for coming on this journey with me.
Ingredients List-
1/2 c dark sugar (more or less to taste) 2 large oranges, zested and juiced (1 cup of juice) 2 lemons, zested and juiced 1 cup white wine 1 cinnamon stick 5 cups fresh cranberries, rinsed
Instructions-
Bring everything but cranberries to a boil over medium heat. Add cranberries and cook until reduced and thickened. Strain through a wire mesh colander to remove the skins. Transfer to a dish to cool.
Important Links
Main Link: https://nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/ Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In this week's episode I talk about giving up and what that means to me, I recap my Thanksgiving dinner and how everything went, and this week's featured recipe breakdown is an herbed butter salmon with a lemon dill herbed butter. Please do me a favor and head over to Apple Podcasts (link is down below) and leave the show a review if you are enjoying it! Thank you for listening, and thank you so much for coming on this journey with me.
Featured Recipe Timecodes
21:12 - Intro 23:14 - Step One (Dill Herbed Butter) 26:05 - Step Two (Prepping your Pan) 27:10 - Step Three (Cooking the Fish)
Featured Recipe for this Episode
8 ounce salmon fillets, 3/4" thick 1 stick of butter 3 T dill 1 clove of garlic 1 T sage 1 T parsley Cracked black pepper Salt Zest of 1 lemon Wax paper 8-10 sprigs of dill 1 lemon Olive oil
Let the butter get about halfway to room temperature and add it to a large bowl. Finely chop the dill, garlic, sage, and parsley and add to the large bowl. Add the salt, pepper, and lemon zest. Using a wooden utensil or something else (not your hands!), combine all of the herbs with the butter and mix until well-incorporated. Transfer the butter to wax paper and press it flatter. Fold the wax paper over and then press the butter into a thin layer (around 1/8" maximum). Refrigerate until it is ready to use.
Pre-heat the oven to 375°. Using a baking sheet, arrange dill sprigs so they form a "bed" of sorts for the salmon. Halve your lemon and cut two slices off each end (you should still have about 1/4 of the lemon left between the two ends). Place these on the bed of dill where your fish will go.
Add olive oil to a large skillet. Season the salmon fillets with salt and cracked black pepper, skin side up. Sear on mid-high for 2-1/2 minutes until nicely browned. Remove from the pan and place onto the baking sheet atop the lemon slices, skin side down. Cut your flattened herbed butter into "sheets" that are approximately the same size as your salmon filets. Peel off the wax paper and place the butter sheet on top of the fish. Bake at 375° for 12-15 minutes (depending on size/thickness). Fish should flake off the skin perfectly when done. Remove from the oven and rest for 5-7 minutes.
Important Links
Main Link: https://nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/ Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," and "Starlight Memories," by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Happy Thanksgiving everyone! As voted by you I made this episode all about Thanksgiving! I'll talk about what I'm thankful for, what else I'll be making on Thanksgiving day, and the featured recipe this week is a turkey brine that my bird is currently sitting in right now for this Thursday's big meal. I also take you through my roasting technique and another that doesn't use oven bags- and finally, I talk about making a gravy out of the delicious pan drippings. Thank you all so much for listening, and thank you for coming on this journey with me. Please have a safe and happy holiday!
Featured Recipe Timecodes
24:37 - Intro 25:30 - Step One (Brining) 30:23 - Step Two (The Night Before) 31:30 - Step Three (Roasting Day) 36:44 - Step Four (After the Oven)
Featured Recipe for this Episode
1 gallon of water 4 16-oz. cans of beer (I went with a lager) 1 sprig fresh rosemary, roughly chopped 2 sprigs fresh sage, roughly chopped 4 sprigs fresh parsley, roughly chopped 2 large or 3 small sweet onions, quartered 1/2 cup garlic cloves 1 large or 2 small cinnamon sticks 1/2 T whole cloves 3 T black peppercorns 3/4 c salt Peel from 1 lemon Juice from 1 lemon 1-1/2 T fresh ginger, roughly chopped 6-8 bay leaves
Add all ingredients except for the lemon juice to a large stockpot. Bring to a boil on high heat and boil for 8-10 minutes. Strain the stockpot through a colander into a large bowl. Add lemon juice and allow to cool to room temperature. Refrigerate the brine. Once your brine is refrigerated (I let it go overnight), place your turkey in a stockpot or container large enough to fit the entire bird and (gently) pour the brine in over the bird. Return to refrigerator.
IF YOUR BIRD IS FRESH-
You'll want to brine for maybe a day. It's already thawed so the salt and flavors will have no problem penetrating the meat.
IF YOUR BIRD IS FROZEN-
Brine it for 3 days. The bird will thaw and the salty brine will penetrate the meat and flavor it as it thaws.
The Turkey!
1/2 cup of herbed butter A turkey! Dressing or aromatics for stuffing as desired
The night before you are prepping to roast, remove the bird from the brine. Pat dry with paper towels. Rub half of your herbed butter into the meat of the breast between the breast and the skin. Rub the other half of your herbed butter over the skin of the breast itself. Refrigerate the turkey uncovered overnight.
On roasting day, remove the turkey from the fridge. If you are stuffing it with either a dressing or aromatics, prepare and stuff the bird now. Generally speaking, a stuffed bird takes an additional 30 minutes in the oven.
IF YOU USE AN OVEN BAG-
Preheat your oven to 350°. Add 1 T of cornstarch to an oven bag and spray the interior with cooking spray. Place the bird inside of the bag and place that into a roasting pan on an elevated rack. Cut a few 1-inch slits in the top of the bag. Roast the bird in the bag for approximately 8-10 minutes/lb if not stuffed, 9-12 minutes/lb if stuffed. (minutes per pound will be higher if the bird is smaller and lower if the bird is larger as well because of sustained heat over time).
IF YOU DON'T USE AN OVEN BAG-
Preheat your oven to 325°. Place the bird into a roasting pan on an elevated rack. Roast for approx 18-20 minutes per pound if stuffed, 16-18 minutes per pound if not.
Start checking the temperature about 30 to 60 minutes before the turkey should be finished. Insert your meat thermometer into the thickest part of the thigh (unstuffed) and the stuffing (if stuffed) to check temperature. You want it to be 165° internally to make sure it's safe. Make sure the thermometer doesn't touch the bone for an accurate reading. Remove the turkey from the oven. If stuffed, remove the stuffing to a separate oven-safe dish. If you want to make sure the stuffing got cooked all the way through, pop it back into the oven. Transfer your bird to a large platter and tent with foil. Rest the bird for 20-30 minutes before carving.
About halfway through the bird's resting cycle, pour all of the juices left in your roasting pan into a saucepan (also check the platter where your bird is resting because you'll find some there). Feel free to add anything else you might like here- maybe some extra onion or garlic or something of the like. Bring to a boil and reduce it for a bit, adding seasoning to flavor- for me, gravy is never the same twice and depending on what your drippings taste like you need to add things in variation while it's in the pot. If the drippings won't make enough gravy, add some water & turkey better than bouillon (1 c to 1 t ratio) and increase the volume (your total volume here should be approx 4-1/2 cups). Strain out the gravy to remove anything you added or that came over from the roasting pan. Return it to the saucepan. Add 2 T of cornstarch to 1/4 cup of cold water and stir it together until the cornstarch is mixed in. Add your slurry to the pan drippings. It will immediately begin to thicken up. Cook for a few minutes and season until it reaches the desired taste/thickness.
Important Links
Main Link: https://www.nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Spotify: Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Inspiration," "Starlight Memories," and "Snowfall" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hi everyone and welcome to the first edition of Quick Bites! In these aptly-titled bite-sized episodes, I'll share a quick recipe with you! That's it! No frills, no fuss, five minutes or less! Thank you so much for listening, and thank you so much for going on this journey with me.
Ingredients-
2 sticks butter 1 T rosemary, finely chopped 1 T thyme, finely chopped 1 T sage, finely chopped 1 T parsley, finely chopped 2 T garlic, finely chopped zest of 1 lemon salt fresh cracked black pepper
Instructions-
Let the butter sit out and get halfway to room temperature. You still want it to be malleable, but not as soft as it gets at room temperature. It's important to note not to mix this by hand- use a utensil like a wooden spoon or something! You don't want to touch the butter with your hands and melt it. Add all of your herbs, salt, and pepper to the butter and mix it until well-incorporated. Store the butter for later use.
Important Links
Main Link: https://nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Tune-In: https://tunein.com/podcasts/Food--Cooking-Podcasts/Nikolis-Kitchen-p1382347/ Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitche
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello, good morning, hi! Welcome to another week of Nikoli's Kitchen where today, I'll be breaking down a skirt steak marinade and chimichurri recipe, as well as talking about Mexican street corn. I also talk about gratitude for all of the amazing listeners and peers that have tuned in to the show and helped me spread the word about its launch. Thank you so much for listening, and thank you so much for going on this journey with me.
Jocelyn Adams' Food Blog: https://grandbaby-cakes.com/marinated-skirt-steak-chimichurri/ Food with Feeling: https://foodwithfeeling.com/easy-mexican-street-corn/
Featured Recipe Timecodes
13:35 - Intro 14:40 - Step One (Skirt Steak Marinade) 15:35 - Step Two (Chimichurri) 17:57 - Step Three (Cooking the Skirt Steak)
Featured Recipe for this Episode
For this recipe I grabbed a 1-lb. skirt steak. The original recipes for both of these were adapted from Jocelyn Adams' food blog at https://grandbaby-cakes.com/marinated-skirt-steak-chimichurri/. She also mentions on her blog that this could easily work for flank steak. I had never made skirt steak before but I've done marinades similar to this with flank steak and it definitely works for that as well. You could also use this marinade for a top round or something of that ilk- but for a top round you'll want to let it marinate for a bit longer than 6-8 hours.
Skirt steak marinade
1/4 cup soy sauce 1/4 cup Worcestershire 1/4 cup red wine 1/4 cup red wine vinegar 1/3 cup lime juice Zest of 2 limes 1/2 onion, sliced 10 cloves garlic, chopped 1/4 cup olive oil
Combine all of these ingredients in a large ziploc bag and add in your skirt steak. Leave this to marinate between 6-8 hours or, tops, overnight. Anything more than that is overkill; steak takes to marinade really well and you don't want to overdo it. This cut DEFINITELY needs marinade, however- it is simply too tough without it.
Chimichurri
1 cup fresh parsley 1/2 cup fresh cilantro 1/4 cup olive oil 1/2 medium onion diced 12 garlic cloves 1/2 cup fresh lime juice 2 T red wine vinegar 2 T red wine Zest of 2 limes 1/2 teaspoon salt 1/2 teaspoon red & black pepper
Add all of the ingredients to a blender and mix until well-blended. The cilantro can honestly be increased if you are a bigger fan of it, I was just worried it was going to overpower the dish and I like it sparingly.
Grilling/Searing your steak
For this, you want a HIGH HEAT sear. Sear this over a very hot grill or in a hot cast iron pan (use an oil with a higher smoke point). My directions will be for stovetop but can easily be adapted to a grill. Take your skirt steak out of the marinade and pat it dry with paper towels. Add 1 T oil to a cast iron skillet and turn it to mid-high. You'll want an oil with a higher smoke point such as peanut oil, grapeseed oil, sunflower oil, or the like. Season your skirt steak well with salt & pepper- there's no need to add it to the marinade since you're adding it here and adding it to both would be overkill. Once your pan is good and hot (you'll see a bit of smoke wisping off and it looks really shiny), place the steak in at the bottom first, laying it on the pan away from you to avoid any potential splashing. Sear this for 2 minutes per side depending on the temperature you want- I wanted something around mid-rare and 2 minutes per side ends up on the rare side of mid-rare. If you want it done more mid-rare or mid, then I'd go to 2-1/2 minutes to 3 minutes per side. Remove from the heat and allow it to rest for AT LEAST five minutes. Once you are ready to slice, cut thin slices against the grain. Between this and the marinade you'll ensure a super-tender piece of meat with every bite. Pour some of the homemade chimichurri over the top.
Important Links
Main Link: https://www.nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Spotify: Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," "Always," "Inspiration," and "Snowfall" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Hello and welcome to the pilot episode of Nikoli's Kitchen! This show is a culinary journey of positivity and scratch-made food. Come with me as I discuss what I've been eating and the challenges I face along the way, be it diet, budget, and everything in between. Take part in weekly food challenges and submit ingredients for me to cook in random recipe challenges! We'll also break down a recipe each week for you to make at home.
In the first episode I talk about new beginnings, the skirt steak and chicken 'n waffles I made this past weekend, and then I break down a red wine-infused brownie recipe in the featured recipe segment. Thank you so much for checking out the show and thank you so much for going on this journey with me.
Featured Recipe Timecodes
22:11 - Ingredients List 23:48 - Step One (Reducing the wine) 24:43 - Step Two (Chocolate Prep) 25:21 - Step Three (Combining everything) 25:31 - Step Four (Sugars/etc in) 25:40 - Step Five (Eggs) 26:48 - Step Six (Flour) 26:58 - Step Seven (Baking) 28:10 - Step Eight (Homemade Ganache)
Featured Recipe for this Episode
Brownies:
4 cups red wine 1/3 cup white sugar 2 sticks butter 10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar) 2/3 cup dark brown sugar 2 t vanilla 5 large eggs 3/4 c flour 1 t salt
Chocolate Red Wine Ganache:
8 oz heavy cream 8 oz baking chocolate 2 c red wine 1/8 c sugar
Brownie Directions:
Preheat oven to 350°. Add wine and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone. You'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn. Remove from heat and let it cool before using it. You can do the wine reduction for the ganache here as well since it's the same, just set aside some of the syrup for later. Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl. Fill a saucepan with 2 inches of water. Place bowl over top of the saucepan and turn it to high; the boiling water will melt the chocolate and butter. Stir frequently to combine. Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your wine syrup is cooled, add the wine syrup into your chocolate mix. Add brown sugar, salt, and vanilla and stir to combine. Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in. Sift 3/4 c flour into the bowl and stir together just until it is incorporated. Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie. Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it. Remove and allow to cool.
Ganache Directions:
As above, reduce the red wine and sugar until it turns into a thick syrup (this makes maybe 1/3 to 1/4 cup tops). Remove from heat. This needs to be warm to the touch ONLY before combining it with the cream and chocolate or you'll risk breaking your chocolate. Chop the chocolate into fine bits and add to a glass/metal mixing bowl. Heat heavy cream over medium heat just until it starts to simmer along the edges. Don't let your cream come to a boil as it'll be too hot and you'll break your chocolate. It just needs to start simmering around the edges of the pan. Pour into chocolate and begin to stir, continuing to stir until it is incorporated well and the surface has a shimmering quality to it. Add the red wine reduction and stir to combine. Pour the ganache over your cooled brownies and allow it to set at room temperature, this took a few hours for me.
Important Links
Main Link: https://www.nikoliskitchen.com Apple Podcasts: https://podcasts.apple.com/us/podcast/nikolis-kitchen/id1539797549 Patreon: https://www.patreon.com/nikoliskitchen Google Podcasts: https://podcasts.google.com/u/4/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL25pa29saXNraXRjaGVuL2ZlZWQueG1s Spotify: Discord: https://discord.gg/qjYfvEC3KZ Feed URL: https://feed.podbean.com/nikoliskitchen/feed.xml Facebook Page: https://www.facebook.com/nikoliskitchen Twitter: https://www.twitter.com/nikoliskitchen Instagram: https://www.instagram.com/nikoliskitchen Reserved Seating Group: https://www.facebook.com/groups/nikoliskitchen Spreaker: https://www.spreaker.com/show/nikolis-kitchen Stitcher: https://www.stitcher.com/show/nikolis-kitchen Podchaser: https://www.podchaser.com/podcasts/nikolis-kitchen-1544850 YouTube: https://www.youtube.com/theredraylives Twitch: https://twitch.tv/nikoliskitchen
Credits
"Aeon," "Always," "Inspiration," and "Snowfall" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!