Nikoli’s Kitchen

Quick Bites - Black Pepper Parmesan Vinaigrette

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 lemons2 T black peppercorns, freshly ground1 t salt1 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 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
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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!

A Tale of Three Pizzas FROM SCRATCH!

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 yogurt2 T olive oil 2 t Salt 1 t white sugar1 t garlic powder 2 cups unbleached all-purpose flour 2 cups bread flour3 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 sauce1 pizza dough2 c shredded mozzarella cheeseolive oilsaltpepper
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 chopped1/2 red onion, thinly sliced2 roma tomatoes, thinly sliced1/2 c parmesan cheese, shredded1/2 c parmesan cheese, thinly sliced1-1/2 c shredded mozzarella cheeseDipping oilsaltpepperBalsamic 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 eggs2 T half & half1 c breakfast sausage, seared and chopped1 c shredded cheddar cheese1 c shredded mozzarella cheeseSaltPepper1 T melted butterChopped 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 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
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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 Licensehttp://creativecommons.org/licenses/by/3.0/

Naan from SCRATCH with a Garlic Cilantro Butter!

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 flour3 t dry yeast1/2 to 3/4 c warm water1/2 c plain Greek yogurt2 T sugar1/4 c olive oil1 large egg1 t salt1/2 t baking powder
1 stick unsalted butter, softened8 cloves of garlic, finely minced4 T cilantro, finely choppedSalt and pepper to taste
Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined. Set aside until ready to use later (keeping in mind it needs to be pliable enough to brush over the finished naan).
Combine your wet ingredients together with the sugar in a large bowl and mix together.Add your yeast and set aside to proof for about 5 minutes.Sift your flour, salt, and baking powder in another bowl.Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading.Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside. Cover with a damp towel and let it rise for about 90 minutes or until doubled.Tip the dough out onto a floured work surface.Shape your dough into a long rectangle (at least 24 inches or so long and mine was only 3" or 4" wide).Using a knife or pastry cutter, cut the rectangle into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking.Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot. Roll out the dough chunks to about 1/8" inch thickness (should be roughly circular or ovular in shape, about 10" by 6" or so).Pass it back and forth in your hands to knock off any excess flour.Place into the skillet and cook for 1-2 minutes or until it has browned and blistered. Flip it and do the same on the other side (my total cook time per piece was only about a minute per side).Once off the heat, immediately brush it with your garlic cilantro herbed butter.Keep them in the oven at 200° to keep them warm until ready to eat.
Calories per serving (naan, one piece) - 315.Calories per serving (herbed butter, 1 T) - 110.
 
Important Links
(All links open in a new window)
Main 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!
"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!

Quick Bites - Orzo Salad with Balsamic Reduction

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 orzo1-1/2 c cucumbers, diced1-1/2 c tomatoes, diced1-1/2 c fresh mozzarella, diced1 c fresh basil6 cloves of garlic, mincedZest of 2 lemonsJuice of 1 lemonSaltPepperOlive Oil1 c balsamic vinegar2 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 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!
"Parting of the Ways - Part 02" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Green Apple Cinnamon Rolls and the Importance of Kindness

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, softened1/2 c Brown sugar substitute2 Granny Smith Apples, finely diced1-1/2 T Cinnamon 1 t nutmeg1/2 t allspice
3 t dry yeast1/2 c lukewarm milk1 t granulated sugar, to proof the yeast4 T unsalted butter1/4 c granulated sugar4-1/2 to 5 c unbleached all-purpose flour1 T cinnamon1 c hot water (or 1 c Cinnamon Roll beer)1 egg, beaten2 t salt
4 T unsalted butter, softened2 c powdered sugar4 T milk1 t vanilla extract
Leave 1/2 stick of butter out at room temperature to soften.Combine your brown sugar, apples, cinnamon, nutmeg, and allspice in a large bowl with a sprinkle of salt. Leave this to sit, stirring periodically, to sweat out the liquid in your apples. Move on to preparing your dough.
Add yeast and sugar to the lukewarm milk. Stir and set aside for about five minutes to proof.In the bowl of a stand mixer, add butter, sugar & substitute, and salt to the hot water/beer and beat for 30 seconds, using the beater blade. Cool to lukewarm temperature. Stir in 1 cup of flour and 1 T cinnamon and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten egg.Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes (your dough should be tacky but not stick to your hands).Tip your bowl onto a lightly floured surface; spray the inside of the bowl with cooking spray and set aside. Knead your dough by hand, adding a little flour if it is still sticky, until it feels satiny and smooth (mine took between 8-10 minutes). Return to the bowl, cover with a damp towel, and let it rise for 30 minutes. After the dough has doubled in size, tip it back onto a lightly-floured surface. Roll the dough out into a rectangular shape, roughly 24" x 14". Spread dough evenly with the softened butter. Strain your apples through cheesecloth or a paper towel, wrapping tightly and squeezing until all of the liquid is removed (your rolls will end up quite soggy if you leave this liquid in). Spread the apples out evenly over the dough.Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place the rolls into a greased 9" x 13" baking pan. Cover again with the towel and allow them to double in size again, 30-60 minutes.
Preheat oven to 350°. Bake for 25-35 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, make the icing. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously.
Note- you can also refrigerate the rolls overnight and bake them the next morning. After placing the rolls in the 9 x 13" baking dish, cover in plastic wrap and place in the fridge.In the morning, pull the rolls out and let them come to room temperature and finish their second rise- this took about 2 hours for me, so make sure you pull and prep them early.Bake as directed above.
 
Important Links
(All links open in a new window)
Main 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!
"Concentration" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Quick Bites - Raspberry Mustard Vinaigrette

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 EVOO2 T lime juice1/4 c white wine vinegar1 T minced garlic1/4 c fresh raspberries, crushedZest of 2 limes2 T dijon mustard1 t honeySalt & 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 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!
"Parting of the Ways - Part 01" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/

Quick Bites - Garlic Parmesan Coating

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 jar1 c freshly shredded parmesan cheese1 T cracked black pepper1 T ground sea salt1 T fresh rosemary, chopped2 T fresh garlic, finely minced1 t lemon zest2 T lemon juiceOlive 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 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 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 Licensehttp://creativecommons.org/licenses/by/3.0/

Cheese Lasagna with Cheese and more Cheese!

Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This week on the show I talk about some Shakespeare because of course I do. After sharing what's been going on in my kitchen and talking about the episode gap- the AMA and more are still in the pipe, I promise, life is just crazy!- I get into a breakdown of one of my all-time favorite foods to make and eat... cheese lasagna. No, I don't make my lasagna with meat, and I'll explain why in the episode. Thank you all so much for listening, for your amazing support, and most of all your patience as I deal with the insanity of my schedule right now and try to get out regular content. 
 
Featured Recipe for this Episode
Homemade Pasta 5 c Homemade Marinara Sauce2 c Shredded Mozzarella Cheese1/2 c fresh-shredded parmesan cheesePrepared cheese mixture (see below)
~| Recipes for marinara sauce and homemade pasta can be found at https://nikoliskitchen.podbean.com/e/episode-014/ |~
32 oz. whole milk ricotta cheese1/2 c fresh-shredded parmesan cheese4 c shredded mozzarella cheese2 T cornstarch2 T fresh oregano, chopped2 T fresh basil, choppedSalt, pepper to taste2 eggs
Combine cheeses, cornstarch, eggs, seasonings, and spices into a large bowl and whip together with an electric mixer. Place back in the refrigerator until ready to use (Make sure you don't add the cheeses included in the main ingredients list, only those for the cheese mixture).
Preheat oven to 350°.Add 1 c of sauce to the bottom of a 9x13" baking dish, spreading evenly.Take your prepared and rested pasta dough and unwrap it. Lightly flour your countertop.Cut the dough into quarters, re-wrapping the remainder until you are ready to prepare it.Roll the quarter of dough out to a rectangle roughly the size of your 9x13" dish and place it into the baking dish.Add 1/3 of your cheese mixture over your pasta and spread into a layer.Add 1 c of sauce over the cheese and spread out.Repeat this process two more times with pasta sheet, cheese, and sauce. Add your final pasta sheet over the top and top with final 1 c of marinara sauce. Top this with your shredded mozzarella and parmesan cheeses.Cover with foil and place in the oven for 50 minutes. Remove the foil and bake for 10 more minutes.Turn the broiler on high and broil just until the cheese on top is browned.Remove from the oven and rest for 15 minutes.
 
Important Links
(All links open in a new window)
Main 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 sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
 
Credits
"Ever Mindful" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Enchilada Sauce from SCRATCH & Why it's OKAY to FAIL

Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This was supposed to be my AMA episode, which I did record, but I omitted it from this so I could keep the episode around my normal length. That will be coming VERY soon! In the meantime, I share what's been going on with me lately as I struggle to find the time to get regular episodes recorded. I talk about failing, and why that's okay, so long as failing does NOT lead to giving up. After the break and a promo for the Race Against Time, I break down my recipe for homemade enchiladas! Thank you all so much for listening, and thank you so much for coming on this journey with me.
 
Please join The Nickscast and their friends and guests August 14th & 15th to help raise money for Trans Lifeline in the Race Against Time. They'll be live Noon to Midnight EST both days playing Chrono Trigger and trying to achieve every single ending, and there are tons of prizes and fun ways you can be part of it too. To learn more, visit https://raceagainsttime.io/. To learn more about Trans Lifeline, please visit https://translifeline.org/.
 
Follow Jarred on Instagram at https://www.instagram.com/jaycrushesit/!
 
Featured Recipe for this Episode
2 t chili powder2 t chipotle chili powder3/4 t chili lime sea salt1/2 t fresh ground black pepper1/4 t ground cayenne pepper 1 t cumin1/4 t ground ginger1/4 t ground turmeric1/4 t dried oregano1/4 t ground cinnamon4 cloves garlic, minced1/2 yellow onion, chopped1 sweet bell pepper, chopped2 T tomato paste4 T vegetable oil2 c vegetable stock1-1/2 T cornstarch1/4 c tequila 1 T agave nectar12 corn tortillas4 c Mexican cheese1/2 c grilled peppers & onions, finely chopped1-1/2 c grilled chicken, finely chopped4 T fresh cilantro, chopped
Add 1 T of vegetable oil to a large saucepan over mid heat.Once heated, add your onion and bell pepper (substitute hotter pepper to amp up the spice). Saute for a few minutes, sprinkling in some salt to help sweat them down.Add your tequila and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft.While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes.At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed.Add your spices and cook again for just a minute as you continue to stir.Add the remaining vegetable oil and stir until well-incorporated.Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it!Add your vegetable stock and tomato paste and stir until well-incorporated.Using an immersion blender, blend this together until everything is well-incorporated. You don't need or want chunks in your enchilada sauce.Cook this for about 5 minutes or so, or until it is a nice and thick.Preheat your oven to 350°.Spray a 7x11 baking dish with cooking spray.Add your corn tortillas to the saucepan one at a time and immerse them in the sauce.Combine your grilled peppers, onions, and chicken with the Mexican cheese (I used a bagged and shredded Mexican cheese blend).One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish.Continue this with all 12- you will need to squeeze them in and they'll be quite snug!Pour the remaining enchilada sauce over the top and top with additional cheese, if desired. Add half of the chopped fresh cilantro.Bake uncovered for about 30 minutes. Remove the dish from the oven and sprinkle over additional cilantro and rest for 10 minutes before serving.
 
Enchilada Recipes researched for this episode-
https://lilluna.com/red-cheese-enchiladas-recipe/https://www.gimmesomeoven.com/red-enchilada-sauce/https://cookieandkate.com/enchilada-sauce-recipe/https://www.twopeasandtheirpod.com/enchilada-sauce/
 
Important Links
(All links open in a new window)
Main 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 sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
 
Credits
"Ever Mindful" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Quick Bites - Steeped Vodka is Best Vodka!

Hello everyone and welcome to another brand new Quick Bite from Nikoli's Kitchen! I know this is dropping in place of a normal episode, but I'm out of town as of this release visiting Rebecca's family in Virginia, and I didn't have the time to put together a recipe for a breakdown. Instead, I decided to talk about something that I absolutely love doing- steeping vodka! It's an incredibly simple process that will infuse your vodka with all sorts of strong or subtle flavors depending on your tastes for your use in any kind of cocktail you'd like. Please try out some of the variations I've done or make up your own! Whatever you do, have an absolutely beautiful week. I'll be back this Thursday with another Quick Bite, so stay tuned!
 
Featured Recipe for this Episode
4 c Tito's Handmade Vodka1 large Ball Jar
Varieties I've made-
Jalapeño Ginger (Try this in a Moscow Mule!)RaspberryGreen AppleApple & CinnamonClementineCherryStrawberryCoffee (Whole bean coffee)Vanilla (Use 8-10 vanilla beans, split and cut in half)
There's a lot of variation you can do when it comes to steeped vodka, but in general if you want a good amount of the flavor of whatever you're steeping, I'd recommend shaking/muddling it lightly periodically to release some of the juices or oils into the vodka and helping it infuse. You'll want to do 2-3 cups of your primary flavor, and then if you're adding anything stronger (like ginger or cinnamon), you'll want to add them in small amounts only, maybe only 1 T per jar. A little will go a long way.
Add whatever you want to steep to the jar and top with vodka. Shake vigorously and then store in the freezer for at least 3-4 weeks or longer. Shake or stir it periodically as well. 
 
Important Links
(All links open in a new window)
Main 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 sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
 
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Wisps of Whorls" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
 

Quick Bites - Deviled Eggs

Hello everyone and welcome to another quick bite here from Nikoli's Kitchen! This week I'm so excited to talk to you about this amazing recipe for deviled eggs. There's nothing that quite makes a summer BBQ like deviled eggs, and this recipe is an absolute smash hit out of the park. This featured recipe uses my Lemon Garlic Aioli recipe, so if you want to replicate something closer to what I made, this is the ticket (my lemon garlic aioli was also made with my homemade red wine mustard, which is on the earthy and dijon side of things). Thank you for listening! You are so amazing. I hope you have such a wonderful weekend and that your life is beautiful. Thank you so much for coming on this journey with me.
 
Featured Recipe for this Episode
12 medium-boiled eggs3/4 c lemon garlic aioli1 T dijon mustard 1 T yellow mustardCracked black pepperSalt1 T white vinegarPaprika
Boil the eggs to medium, about 7-8 minutes total and remove from the heat. Pour cold water onto them to stop them from cooking and shell them.Cut the boiled eggs in half and remove the yolk to a large bowl; place the egg whites on a large platter in the refrigerator.Add aioli, mustards, vinegar, salt, and pepper to the egg yolks and whip together with an electric mixer.Place the filling into a piping bag or into a large ziploc bag and clip the end off.Pipe the filling back into the egg whites.Sprinkle paprika over the top of the eggs and refrigerate until it's time to serve.
 
Important Links
(All links open in a new window)
Main 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 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!

Grilled Cedar Plank Salmon with Herbed Butter!

Hello everyone and welcome back to another overdue episode of Nikoli's Kitchen! I can only apologize for the gap in content last week as I'd bulk recorded some future episode stuff and the file got corrupted when I was saving it, so it was all lost. I am BACK, now, and here with a full breakdown of grilled cedar plank salmon... and I share some sage advice from one of my favorite TV characters of all time. Thank you all so much for listening and for all of your amazing support. You are incredible. Please never give up on yourself! 
 
This year's Race Against Time takes place August 14th-15th from Noon to Midnight EST. The Nickscast and their guests are aiming to raise $2,400 for Trans Lifeline by streaming Chrono Trigger and trying to get all of the endings. To learn more or make an early donation, please visit https://raceagainsttime.io/.
 
Featured Recipe for this Episode
8 T (1/2 c) unsalted butter4-6 cloves of garlic, finely minced2 T ginger, finely minced2 T brown sugarZest of 2 lemons1 t turmericSaltPepper
Salmon filetsSaltPepperTurmeric
Let the butter get about halfway to room temperature and add it to a large bowl.Add the remaining ingredients and stir together with a wooden spoon until well-combined.Transfer the herbed butter to wax paper and spread it out.Add another sheet of wax paper over the top or fold over the one you're using, then spread the butter thinner (around 1/8"). Using a pizza cutter or sharp knife, cut out slabs of butter that are approximately half the size of your filets.
A few hours before grilling, soak your cedar plank in white cooking wine.Bring your grill up to high heat (500°+).Season the filets lightly with salt, pepper, and turmeric.Sear the filets skin-side up for 2-1/2 minutes and remove from the grill.Reduce grill heat to 375°.Place your cedar plank on the grill.Place the salmon filets skin-side down on the grill. Add the herbed butter over the top and close the lid. Grill for 12-14 minutes or until cooked through (will depend on thickness). 
 
Important Links
(All links open in a new window)
Main 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 sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
 
Credits
"May I Have this Dance," and "Misa" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!