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.
Episodes
Monday Mar 28, 2022
Monday Mar 28, 2022
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
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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.
Monday Mar 14, 2022
Monday Mar 14, 2022
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.
Monday Feb 28, 2022
Monday Feb 28, 2022
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.
Monday Feb 21, 2022
Monday Feb 21, 2022
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.
Thursday Feb 10, 2022
Thursday Feb 10, 2022
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!
Tuesday Feb 08, 2022
Tuesday Feb 08, 2022
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
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Listen on
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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!
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
Monday Jan 31, 2022
Monday Jan 31, 2022
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
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Listen on
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TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
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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!
Thursday Jan 27, 2022
Thursday Jan 27, 2022
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
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Listen on
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Spotify
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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!
Monday Jan 24, 2022
Monday Jan 24, 2022
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
Monday Jan 17, 2022
Monday Jan 17, 2022
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
Monday Jan 03, 2022
Monday Jan 03, 2022
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
Friday Dec 31, 2021
Friday Dec 31, 2021
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
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Listen on
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TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
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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.
Monday Dec 20, 2021
Monday Dec 20, 2021
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
Monday Dec 06, 2021
Monday Dec 06, 2021
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!
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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
Monday Nov 29, 2021
Monday Nov 29, 2021
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
Monday Nov 22, 2021
Monday Nov 22, 2021
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
Thursday Nov 18, 2021
Thursday Nov 18, 2021
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.
Friday Nov 12, 2021
Friday Nov 12, 2021
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!
Thursday Nov 04, 2021
Thursday Nov 04, 2021
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.
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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
"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!
Monday Nov 01, 2021
Monday Nov 01, 2021
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
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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"
Thursday Oct 21, 2021
Thursday Oct 21, 2021
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
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Join my Discord Community!
Podcast RSS Feed
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Listen on
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PlayerFM
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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"
Thursday Oct 14, 2021
Thursday Oct 14, 2021
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
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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
"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!
Monday Oct 11, 2021
Monday Oct 11, 2021
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
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Listen on
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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/
Thursday Oct 07, 2021
Thursday Oct 07, 2021
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
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Listen on
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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!
Thursday Sep 30, 2021
Thursday Sep 30, 2021
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
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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
"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/
Monday Sep 20, 2021
Monday Sep 20, 2021
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
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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
"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!
Thursday Sep 16, 2021
Thursday Sep 16, 2021
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
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Listen on
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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/
Monday Sep 13, 2021
Monday Sep 13, 2021
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
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Main Website
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Listen on
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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/
Monday Sep 06, 2021
Monday Sep 06, 2021
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
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Listen on
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PlayerFM
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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/
Monday Aug 23, 2021
Monday Aug 23, 2021
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
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Listen on
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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/