Nikoli’s Kitchen

Celebrating 2022 with CRAB RANGOON PIZZA!

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, chopped8 oz 1/3 fat cream cheese, softened1/2 c scallions, chopped2 T Italian parsley, chopped1 T black pepper40 to 50 wonton wrappersOil 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 dough1 c mozzarella cheese, shreddedCrab Rangoon filling as prepared above8-10 wonton wrappersOil 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 vinegar2/3 c water1/2 c white sugar2 T cooking sherry2 T gochujang4 T crushed garlic4 T crushed ginger2 T reduced sodium soy sauce4 t cornstarchRed 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
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.

CANCELING KARMA & Oven Roasted Split Chicken Breast

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 breasts1/2 c olive oil2 c fresh basil, chopped1 bulb of fresh garlic, finely chopped1 T fresh rosemary, chopped1 T fresh thyme, chopped1 T black pepper, finely ground1 T turmeric1 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
 
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

Orange Chicken with Basmati Rice

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 oranges2 t salt1 t black pepper1 t turmeric
Orange Sauce:
1 t ground ginger or crushed fresh ginger1 t chipotle chili powder1/2 c dark brown sugarJuice & zest of 2 oranges1/2 c rice vinegar1/4 c low sodium soy sauce
Slurry:
2 T corn starch1/4 c cold water 
Batter:
1/3 c AP flour2/3 c rice flour1/3 c corn starch1/4 c water, more to desired consistency1 gallon vegetable or preferred frying oilDeep frying thermometer (if available)
For your rice:
2 c basmati rice3-1/2 c water2 T orange butter1 t salt
Orange Butter:
1 stick of butter, softenedJuice & zest of 1 orange1 t white sugar1/2 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
 
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

Table for Two - Mac ‘n Cheese-O-RAMA with Em of Verbal Diorama!

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 flour2-12 oz cans evaporated milk (whole milk)1/2 large onion, chopped10 cloves garlic, finely chopped2 T brown sugarsalt to taste1 T cracked black pepper1 T turmeric1 t paprika1/2 t allspiceolive oil16 oz freshly-shredded or cubed cheddar cheese1 lb of small shells1/2 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 & pepperCook 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
 
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

Talking Positively about Ourselves & Pumpkin Pie from SCRATCH!

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 puree1 c evaporated milk 1/4 c sweetened condensed milk1/4 c heavy cream2 eggs1/2 c packed brown sugar 1 T ground cinnamon 1/2 t ground nutmeg 1/4 t ground cloves1/4 t Allspice1/2 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/frozen1/2 cup butter, cubed and chilled/frozen1/2 cup ice cold water 1 t cinnamon1 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
 
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

Quick Bites - Red Wine Orzo

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 wine1 t beef Better than Bouillon1 t vegetable Better than Bouillon2 c dry orzo2 T unsalted butter1 T olive oil8 cloves of garlic, minced1 c freshly shredded parmesan cheese1 c cherry tomatoes, quartered1 c basil, roughly chopped1 c spinach, roughly choppedSaltPepperBrown sugarTurmeric
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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
 
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.

Quick Bites - Garlic Honey Mustard

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 honey1-1/2 c yellow mustard1/2 c garlic, minced2 T black pepper2 T turmeric1 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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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!

Quick Bites - Garlic Honey Sriracha Sauce

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 jar1/2 c garlic, minced1/4 c sriracha1-1/2 c honey1 T black pepper1 T turmeric1/2 t salt
Combine all ingredients in the ball jar and shake or stir vigorously to combine.Serve over chicken tenders or anything that needs a little sweet & a little heat!
Yield- 2 cups. Approx 99 calories per 2 T serving.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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!

Season Finale - Black Bean Chili

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, chopped2 lbs chuck roast, chopped3 large bell peppers (various colors), fire roasted & chopped3 poblano peppers, fire roasted & chopped4 jalapeño peppers, fire roasted & chopped1 c red onion, chopped2 c yellow onion, chopped1/2 c garlic, minced4 T grapeseed oil6 T butter3 c red wine1 can of whole San Marzano tomatoes (90 oz) 1 tube or can of tomato paste (4.5 oz)3 t white sugar1 T dark brown sugar1 c fresh basil, roughly choppedChili powder, cumin, paprika, turmeric, salt, and pepper to taste2 T fresh oregano5 bay leaves2 t fresh thyme8 oz block of cheddar cheese, shredded
Note before you begin- chop your meat and veggies so they're all the same size! Consistency is key!Roast your peppers over your stove burners until charred to your liking- you can skip this step if you wish.Chop your peppers and onions and set them aside.Drizzle 2 T grapeseed oil in a large skillet or Dutch oven and heat over mid-high heat.Season your lamb and beef with salt, pepper, and cumin and sear until nicely browned. Remove from the heat and transfer it to a bowl.Reduce heat to medium and add the remaining grapeseed oil to your pot. Add peppers and onions and sprinkle in some salt and dark brown sugar to help them cook down.Add 1-1/2 c of the red wine and the butter.Reduce heat to low and cover, cooking for 15-20 minutes or until softened.While your peppers and onions are cooking, drain and rinse your black beans.Remove cover and return heat to medium to cook off remaining liquid.Add your meat and the black beans to the pot.Hand-crush your San Marzano tomatoes and add them to the pot.Add your garlic, white sugar, remaining red wine, and tomato paste to the pot.Add your basil, oregano, thyme, and bay leaves to the pot.Stir everything until well-combined.Reduce heat to mid-low and cover until it is simmering.Season your chili to your taste- Mine was 3 T cumin, 1 T paprika, 1 t chili powder, 1 t chipotle chili powder, 1 t cayenne pepper, 1 T turmeric, 1 T black pepper, and 2-3 T salt. Reduce heat to low and cook the chili, stirring periodically, for 3-4 hours.Serve topped with freshly-shredded cheddar cheese.
Calories per serving- 275 to 285 not including the cheese (1 cup per serving).Yield- 24 cups (approximate).
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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"

Ask me Anything Vol. 1

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 WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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"

Quick Bites - Reduced Calorie Lemon Parmesan Orzo

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 stock1 c white wine2 c dry orzo1 T unsalted butter1 T olive oilJuice & Zest of 3 lemons8 cloves of garlic, minced1 c freshly shredded parmesan cheeseSaltPepperTurmericBalsamic reductionScallions, chopped
Add butter & olive oil to a large saucepan over mid heat.Once the butter melts, add your orzo and toss until well-coated.Toast the orzo, tossing or stirring periodically so it doesn't burn.Add the wine, chicken stock, garlic, and lemon juice to the saucepan.Bring to a simmer and cover; reduce the heat to low.Cook for 18-20 minutes or until the liquid is absorbed.Remove the cover and add your cheese & lemon zest and season to taste, cooking over mid for just another minute or two to bring it together.Serve with a sprinkle of chopped scallions and a light drizzle of balsamic reduction.
Yield- about 6 cups. Approx 375 calories per 1 cup serving.
If you're looking to further reduce the calorie impact per portion here, halve the amount of parmesan cheese (it accounts for a whopping 70 calories per portion). If you really want to cut it even further you can skip the toasting step and omit the butter and olive oil altogether. Doing both of these would reduce this to about 300 calories per 1 cup portion.
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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!

Breakfast Lasagna with a Hollandaise DISASTER!

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, diced2 c sweet pepper, diced3 c par-boiled potatoes, cubed1 T canola oil4 T butter12 large eggs12 oz cheddar cheese2- 12 oz packages chicken breakfast sausageSagePaprikaSaltPepper9 crepês, around 8" diameter (crepê recipe listed below)Zest of 1 lemon4 T scallions, chopped2 c tomatoes, diced
Hollandaise:
4 egg yolks1 T lemon juice1 stick unsalted butterSaltPaprikaPepper
Crepês:
1 c all-purpose flour1-1/2 c milk2 eggs1 T canola oil1/4 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 piecesCalories per piece: 500 Hollandaise calories: 64 calories per Tablespoon
 
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
 
Listen on
Apple PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
 
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 Licensehttp://creativecommons.org/licenses/by/3.0/