Nikoli’s Kitchen

Sloppy Joes with Homemade Ketchup & Suicide Awareness

Hello everyone and welcome back to another new episode of Nikoli's Kitchen, which is coming a day later than it should be, but I'm still grateful to get it out for you. This week on the show, I talk about making homemade sloppy Joes with their own homemade ketchup, but before that I'm replaying a positivity segment from a stream back in September that I did to raise money for the American Foundation for Suicide Prevention. 
Take good care of you, and please be kind to yourself. Remember that you are not alone.
 
Featured Recipe for this Episode
Homemade Vegetable Ketchup
1- 28 oz can whole peeled tomatoes2 medium yellow onions, sliced6 cloves of garlic, minced2 T fresh ginger, minced1 c fresh basil1 zucchini, chopped1/2 c apple cider vinegar1/3 c dark brown sugar1/2 t allspice1/2 t smoked paprika1/2 t ground mustard1/2 t turmeric3 oz. tomato paste1 T Salt1 T pepper 
1 c carrots, chopped2 c water
Add your carrots and water to a saucepan and bring to a boil over medium heat.Cook the carrots until soft, then strain them out and reserve whatever water is left from cooking them down (you'll add this to your ketchup later). 
Drizzle olive oil into a large Dutch oven or large pot and heat over mid heat.Add your onions and begin cooking them down, sprinkling over a bit of salt to help sweat them out. Add your vinegar and reduce heat to mid-low, cooking onions down until your liquid is mostly gone, 15-18 minutes. Stir periodically.Return heat to mid and make a space in the middle of your pot, then add the garlic and ginger.Cook for 1 minute, stirring so they don't burn.Add your allspice, smoked paprika, and ground mustard, cooking for another minute.Add tomato paste and stir well. Add your basil, zucchini, sugar, and your tomatoes. Add your reserved water from your carrots, topping it up to 1 c if you have less than that. Reduce heat to mid-low and cover. Cook for 18-20 minutes, stirring every 5 minutes or so, until your zucchini is softened and your tomatoes have started breaking apart.Add your carrots back to the pot.Using an immersion blender or pouring this into a blender, blend the ketchup until it is very smooth (You can strain it here if you like, but I like the texture of a homemade veggie ketchup).Return the ketchup to your pot and continue cooking on mid-low for another 30-60 minutes or until it reaches desired flavor and consistency. Season with salt, pepper, or additional sugar to taste. If it is too thick, add water to thin it out to the desired consistency.
 
Sloppy Joe, Sloppy Sloppy Joe!
2 lbs ground beef 80/202 T butter2 T olive oil1/2 c dry white wine1 Green pepper, diced1 red onion, diced8 cloves of garlic, chopped4 T tomato paste2 c ketchup1/2 c water (more or less to thin/thicken sauce to desired thickness)4 T Worcestershire Sauce2 T dijon mustard 4 T dark brown sugarSaltPepper
 
Break up your ground beef into equal-sized portions before you add it into your skillet- I break it up onto a plate how I want it to go into the skillet. Season liberally with salt and pepper. Add half of the butter and olive oil to a large skillet or pot over mid-high heat. Once the butter is melted, add half of your ground beef and let it sear for 1-2 minutes. LET THE HEAT HIT THE MEAT! Resist the urge to stir it frequently or move it around. Let it remain so it can form a good crust and start developing flavor.Once it is seared to your liking (you'll definitely smell it), stir and cook it until you see no more pink on the outside. The beef should NOT be cooked through here, you'll finish it in your sauce. Drain your ground beef, reserving the fat. Repeat the above steps for the remaining portions of ground beef, reserving the fat each time.After you've drained the last of the ground beef, deglaze your pan with the white wine. Use a spoon to scrape up any stuck-on browned bits. Add the onions and peppers to the pan and cook for 3-5 minutes or until soft and the wine is mostly cooked off.Make space in your pan and add the garlic. Cook for 30-60 seconds, stirring to make sure it doesn't burn.Add your tomato paste and stir again, cooking for another 30-60 seconds. Return the beef to the pan and add your ketchup, water, Worcestershire, mustard, and brown sugar. Stir everything to combine well.Reduce heat to mid and cook for 12-18 minutes, or until everything has thickened to desired consistency. Season to taste toward the end of this process, you don't want to season beforehand in case the sauce reduces and the flavors get overpowering.Serve over a soft toasted brioche bun.
 
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:"A Single Gentle Raindrop," and "Tinker is Asleep" by Rand Aldo."Sandcastle" by Magnus Ludvigsson."Motionless" by Alan Ellis."Vulpecula" by Johannes Bornlöf."After You Took Off" by Miles Avida.

Tofu Tikka Masala & Struggling to Create

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 Lemon6 cloves of Garlic, finely chopped2 T Ginger, grated2 t Garam Masala1 t Hot Curry Sea Salt1 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 butter1/4 white wine, semi-dry or dry2 red onions, finely diced6 cloves of Garlic, grated2 T Ginger, grated1 t Turmeric1 t Ground coriander1-1/2 t Ground cumin1-1/2 t Garam Masala1 t Chipotle Chili Powder (double for more spice)2 c Tomato Sauce1 c Heavy CreamHot Curry Sea Salt, to tasteCracked Black Pepper, to tasteCilantro 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, rinsed1- 12 oz. can coconut milk (should be 1-3/4 c)1-3/4 c waterJuice of 2 limes1 t white sugar2 t hot curry sea salt2 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 flour3 t dry yeast1/2 to 3/4 c warm water1/2 c plain Greek yogurt2 T sugar1/4 c olive oil1 large egg1 t salt1/2 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, softened8 cloves of garlic, finely minced4 T cilantro, finely choppedSalt 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 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:"Fight to Win" by Sven Karlsson."L'ombre du Platane," "Reve d'Enfant," and "The Girl from North" by Magnus Ludvigsson.

Pumpkin Pecan Thumbprints with Cream Cheese Frosting!

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 puree1/2 c light brown sugar, packed2 eggs, separated to whites and yolks1 t vanilla2 c flour1/2 t salt1 T cinnamon1 t nutmeg1/4 t allspice
Coating-
1 c finely chopped pecans1/4 c brown sugar1 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 temperature1/2 c unsalted butter, at room temperature2-1/2 c powdered sugar1 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 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:"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.

Vegetarian Breakfast Pizza with Spinach and Onion

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 sugar1 t garlic powder 2 cups unbleached all-purpose flour 2 cups bread flour2-1/4 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 butter1/4 c all-purpose flour1-1/2 c milk1/2 c heavy cream1 T saltNutmeg and allspice to taste1/2 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 eggsCooking spray2 c shredded mozzarella cheese2 c freshly-shredded white cheddar cheese2 c baby spinach, roughly chopped1/2 red onion, very thinly slicedFresh 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 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 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.

Buttermilk Fried Chicken Sandwich & How You Talk to Yourself MATTERS!

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, I'm making the most glorious sandwich ever to make it between two halves of a brioche bun with this incredible fried chicken sandwich topped with a whipped hot honey butter. Also... how you talk to yourself matters. 
 
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 half2 c buttermilk2 T salt1 T black pepper1 T smoked paprika1/4 t allspice1/4 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 flour1/4 c cornstarch1/4 c rice flour1 T onion powder1 T garlic powder1 T smoked paprika2 T salt1 T black pepper4 eggs1 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, softened1/8 c whole milk3 cloves of garlic, minced3 T honey1 t salt2 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 Bun1 T Aioli of your choice1/2 c baby arugula2 T whipped butter1 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 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 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.

Crispy Chicken Ramen & Are You Living... or Surviving?

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 stock1 sweet onion, sliced8 cloves of garlic, minced2-inch piece of ginger, finely grated1 T olive oil1/4 c dark soy sauce1/4 c mirin1/4 c rice vinegar1 t sesame oil1 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 chunks1/4 c low-sodium soy sauce1/4 c honey8 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 flour2/3 c rice flour1/3 c corn starch1/2 c water, more or less to desired consistency1 gallon vegetable or preferred frying oilDeep 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 honey1/2 c low-sodium soy sauce1 t sesame oilsesame 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 chopped1 c shitake mushrooms, slicedSesame seeds (optional)2 c baby spinach, roughly choppedWonton 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 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 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.

Creamy Parmesan Pasta & Living Life for Others

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 pasta1 pint cherry tomatoes1 c fresh basil, chopped10 cloves of garlic, minced1 c Mexican cremaJuice & zest of 1 lemon1 t white sugar1/2 c white wineSalt 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 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 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.

Living an Intentional Life

Hello everyone and welcome back to another brand new Nikoli's Kitchen! For the first time ever, no featured recipe this week, and the format is shaking up a bit. In the first half of the show I talk about some of the stuff I've been cooking up in the kitchen lately, and then in the back half, I talk about some inspiration I found from the Imp & Skizz Podcast about going for what you want. Thank you all so much for listening!Tune in to the Imp & Skizz Podcast at https://podcasts.apple.com/us/podcast/imp-and-skizz-podcast/id1639033817 or search for Imp & Skizz wherever you listen to podcasts!
 
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 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:
"Sonata No. 14 in C Sharp Minor, Op. 27 No. 2 'Moonlight' I. Adagio Sostenuto" by Ludwig Van Beethoven."Tomorrow will Save Us," "Sailing Anima," "Sleeping like the Birchwood," and "Tinker is Asleep" by Rand Aldo.

Every Perspective Matters & Winging it, Asian Style

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 stripsSaltPepperGingerOlive oil
1 c white wine2 green bell peppers, sliced into thin strips2 onions, sliced8 cloves garlic, minced1/2 c hoisin sauce1/2 c black bean sauce1/2 c dark soy sauce1/4 c brown sugar1/2 c rice wine3 T lemon juice
7.7 oz package of brown rice noodlesA 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 sauce1/4 c olive oil2 T garlic, minced2 T fresh ginger, sliced1 t fresh lemongrassJuice of 1 lime1.5 lbs ribeye steak, sliced thinly
SaltPepperOlive oilMarinated steak
1 c white wine2 T fresh ginger, sliced1 t fresh lemongrass2 green bell peppers, sliced into thin strips2 onions, sliced8 cloves garlic, minced1/2 c fresh pineapple, diced1 T gochujangJuice of 1 lime1/2 c hoisin sauce1/2 c dark soy sauce1/4 c brown sugar1/2 c rice wine
7.7 oz package of brown rice noodlesA 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 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 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.

Creamy Lemon Garlic Pasta with Scallops & Shrimp

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 flour1/3 c + 2 T all-purpose flour4 egg yolks1-1/2 T olive oil1/4 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 stock1 c white wineJuice of 2 lemons (second lemon is optional)6 cloves of garlic, finely minced2 T fresh parsley, finely chopped1 red onion, finely chopped4 T unsalted butter2/3 c heavy creamSalt 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 scallops1/2 lb shrimp1 lemon, halvedSaltPepperSmoked paprikaOlive 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 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 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.

Quick Bites - Gluten-Free Peanut Butter Cookies!

Hello and welcome everyone to a new Quick Bite from Nikoli's Kitchen! Unfortunately I've been working 50+ hours the last couple weeks and I'm in training, so my free time is exceptionally limited right now, so I couldn't get a new episode out. However I didn't want you to miss out on new content, so I put together this Quick Bite based on these melt-in-your-mouth amazing peanut butter cookies made with almond flour, so they're gluten-free! Check them out and let me know what you think!
 
This recipe is based on a recipe from Virginia Hernandez found in the Cook's Cook Community Forum! Check out her original post at https://www.facebook.com/groups/TheCooksCookCommunityForum/permalink/3961112184006837/.
 
Featured Recipe for this Episode
1-1/2 c almond flour 1 t baking powder1/2 c unsalted butter, softened1 c peanut butter1/2 c dark brown sugar1/2 c monk fruit extract1 t vanilla bean paste1 large eggwhite sugar (optional, for rolling cookies before baking)fleur de sel (finishing salt - optional)
Preheat your oven to 350°.Combine the butter, peanut butter, vanilla, egg, brown sugar, and sugar substitute in a large bowl and cream together.Add almond flour and baking powder. Stir until well-combined.Roll the dough into 1" balls and roll in the white sugar.Place on a baking tray and bake on the center rack for 13-15 minutes. They'll puff up during baking into little mounds.Remove from the oven and allow to rest for a few minutes.Press lightly in the center with a fork to make the criss-cross pattern.Finish with fleur de sel and allow to cool.
 
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 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!

Quesabirria (Tacos de Birria) & Perception

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 roast2 lbs short ribSalt, pepper, smoked paprika (for seasoning your meat)4 dried guajillo chiles4 dried ancho chiles1 large white onion, finely dice 1/4, rest large chunks2 carrots, peeled, then halved and then quartered1 bulb garlic, smashed6 roma tomatoes, quarteredOlive Oil1 T smoked paprika1 t chipotle chili powder1 t cayenne pepper1 t chili powder2 t oregano3 t cumin2 T salt1 T black pepper1 c vegetable stock1.5 c beef stock2 c water1 T white vinegar1 cinnamon stick3 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 water2 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, shredded1 c cotija cheese, crumbled1 c cilantro, chopped1/4 white onion, finely diced (from above)TortillasBirria Reserved oilBraising 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.
 
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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.