Podcasts about nikoli's kitchen

I know it has been such a long time, but WELCOME BACK to Nikoli's Kitchen! In this week's episode I talk about where I've been and the "log jam" that is my brain, and I talk about making Challah Bread from scratch on a livestream and turning it into French Toast with strawberries and a cream cheese mascarpone drizzle! Thank you so much for tuning in, and make sure you come back every week for a brand new episode!   Featured Recipe for this Episode: Challah Bread: 560 grams all-purpose flour (about 4-1/4 c)* 1 T yeast** 2 t salt 3/4 c lukewarm water 1/4 c + 2 T honey*** 1/4 c + 2 T vegetable oil 4 eggs at room temperature Challah bread recipe was followed (mostly) precisely from https://www.onceuponachef.com/recipes/challah.html. Please head to the blog and check it out for the full instructions. My adaptations are below- * When I made this I didn't realize the website contains both metric measures and cup measurements. I also over-measured the flour at about 4-1/2 c. The dough still turned out very sticky, though, and I didn't have to adjust any other ingredients. * The recipe from the blog recommends using the dough hook to mix and aerate the dry ingredients (flour, yeast, and salt), however, this doesn't really work as well as I'd like. I just used a hand whisk to mix the dry ingredients before putting the bowl onto the mixer. I also whisked together the wet ingredients before adding them to the dry mixture. ** I used normal yeast in the recipe and not rapid-rise yeast. It needs a longer rise time in this case which I did not allow for, so my challah was more dense. Make sure you allot for the additional rise time if you don't have rapid-rise yeast. *** I recommend using a nice, fragrant honey to elevate the flavor profile of this. I used a raw wildflower honey for mine. Sliced Strawberries: 32 oz strawberries, thinly sliced 1/4 t salt 1/4 c powdered sugar Combine the ingredients in a bowl and toss or stir until the strawberries are well-coated. Refrigerate.  Mascarpone Cream Cheese Drizzle: 8 oz 1/3 fat cream cheese 4 oz mascarpone cheese 2 c powdered sugar 2 T heavy cream 1 T vanilla 1/4 to 1/3 c whole milk (more or less to desired consistency) Combine the ingredients in the bowl of a stand mixer with the paddle attachment. Start mixing at low speed (to avoid a mess). Once things start to blend together, increase speed to medium up to medium-high and mix until well-combined, adding more milk to reach the desired consistency (make sure you turn your mixer back down before adding).  Mine ended up being a little too thick for "drizzling" so I'd recommend a thinner consistency, maybe as thick as syrup but still pourable.  French Toast: 3 eggs 1 egg white (leftover from the recipe) 1 T vanilla 1/4 c whole milk Whisk together all ingredients. Cut 3/4" slices of your cooled challah bread and soak in the egg mixture for at least a minute, flipping them over halfway through. You need the egg to soak into the bread. Cook until well-browned on both sides.  Serve topped with sliced strawberries and a drizzle of your mascarpone cream cheese topping.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Catch me weekly on Two Peas on a Podcast with Gerald at https://www.twopeasonapod.com/!  I had the greatest time talking to Joey, Mark, and Aubrey on So Wizard about the Neil Breen movie Fateful Findings! Check it out at https://www.sowizardpodcast.com/episode-466-fateful-findings/ (Note: NSFW).   Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Motif in F Major," "A Matter of Trust," "Infinite Possibilities," "Would You Remember," and "Greater than You or I" by Gavin Luke. "The Girl from North" by Magnus Ludvigsson.

In this Mini Episode, Steve & Izzy share their segment from the 7th annual Livestream for the Cure, hosting by Nick of Nikoli's Kitchen & Gerald from Two Peas in a Podcast to help raise money to find a cure to cancer!!! What is the greatest Nicolas Cage movie? What's the worst? What does Brennevin aka Icelandic Black Death taste like? What's coming up in the NCU (Nic Cage Universe)?!? Let's find out!!! So kick back, grab a few brews, crush cancer, and enjoy!!! This episode is proudly sponsored by Untidy Venus, your one-stop shop for incredible art & gift ideas at UntidyVenus.Etsy.com and be sure to follow her on Twitter, Facebook, Instagram & Patreon at @UntidyVenus for all of her awesomeness!!! Try it today!!! Twitter - www.twitter.com/eilfmovies Facebook - www.facebook.com/eilfmovies Etsy - www.untidyvenus.etsy.com TeePublic - www.teepublic.com/user/untidyvenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello everyone and WELCOME BACK to Nikoli's Kitchen! In this episode, we get real. I talk about the future of the show and some of the struggles I've been having.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).  I had the pleasure of joining Liz of Movie Reviews in 20 Qs and Caleb of Netflix 'n Swill to talk about 50 Shades of Grey ahead of Livestream for the Cure and IT. WAS. AMAZING. Tune in at https://mritqs.podbean.com/e/ep-228-50-shades-of-grey-w-nikoli-s-kitchen-and-netflix-n-swill/! EXTREMELY NSFW!   Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Sun Meets Moon," "The Burdens we Carry," "Infinite Possibilities," "Beyond Imagination," "Would You Remember," and "Dream Corridor" by Gavin Luke.

FIRST UP: LIVESTREAM FOR THE CURE LINK: https://www.twitch.tv/livestreamforthecure Go follow. We will be on there this weekend!!  As for this ep, Liz gets Nick & Caleb on (not off!) to get you all hot & bothered for Livestream for the Cure next week by reviewing 'erotic' romance film Fifty Shades of Grey. Featuring Q's like: How would you recast and gender-swap this movie with two actors over 65? What addendum would you have your lawyer add to the freaky sex contract? And do you think the items in his "playroom" get cleaned between uses, and by who, and who would willingly do that? But of course the best questions are from our premier Patreons: Emily, Julio, Dan, Chris, Nerdtrovert and Nick! Wanna join them and help shape the show? Well you can join them here: www.patreon.com/mritqs Emily also has her own podcast, which you can find here: https://www.tastelesspod.com/ As does Julio! Find it here: http://www.wearethecontrarians.com/ And of course Dan, at https://www.netflixnswill.com/ Also Nick! Just search out Nikolis Kitchen ALSO! Wanna buy Sam's book? It's available on most of the major websites (Amazon, Book Depository etc), just search out "Sam Hurley Compliance" and ya should find it.  SOCIALS: You can contact us here on Twitter: www.twitter.com/moviereviewsin Or here on Facebook: https://www.facebook.com/MovieReviewsIn20Qs Or via email at mritqs@gmail.com Cheers!  

Welcome back to another brand new episode of Nikoli's Kitchen! In this episode I'm reporting on the outcome of my recent doctor's appointment and we're talking about making overnight Belgian waffles!   Featured Recipe for this Episode 1-1/2 c all-purpose flour 1/2 c almond flour 2 t baking powder 1/2 t salt 2 eggs 1/2 c unsalted butter (melted) 2 T honey 1 t pure vanilla extract 1 to 1-1/2 c milk** 1 t yeast ** To make buttermilk waffles, replace this with 1-1/2 to 2 c buttermilk. ** Replace 1/4 c milk with 1/4 c sriracha to make spicy waffles for chicken and waffles! Whisk your eggs together. Add melted butter and honey to a large bowl and mix together with an electric mixer or a whisk.  Combine your eggs with the melted butter and honey and mix until blended.  Add vanilla and stir to combine. Combine your flours, yeast, baking powder, and salt in a separate bowl and whisk together. Add your dry ingredients to your wet ingredients, stirring to combine. Add 1 cup of milk (1-1/2 c if you're using buttermilk), whisking only until mixed together (add more to thin out your batter as desired).  Cover the bowl in plastic wrap and place in the fridge overnight. The next day, spray your waffle iron with cooking spray. Add 3/4 c to 1 c of batter. Cook for 2 minutes per side until golden and crispy.  Yields 4 large Belgian-style waffles.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).  I joined Cody on the Daily DoubleDown show Weekly Hotspot to talk about our top ten disappointing superhero movies! Check it out at https://www.podbean.com/ep/pb-s4iut-13c4bf8 (Note: NSFW).   Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight in Carmel" by Wendy Marcini. "In the Backseat" by Hampus Naeselius.

Hello and welcome back to another brand new Nikoli's Kitchen! No featured recipe today as I'll catch you up on how I've been doing in the month since I last recorded, including checking in with accountability for counting calories and working toward my goals.  Please head to the Livestream for the Cure YouTube Channel at https://www.youtube.com/@livestreamforthecure and check out all of the amazing content from years past! New content is dropping DAILY! Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Garden of Night" and "Letting Go of the Day" by Hanna Lindgren. "Think Forward" by Martin Landstrom.

Hello and welcome back to another Nikoli's Kitchen! Today... I baked a cake! And then I loved it so much I did it again!   Featured Recipe for this Episode White Cake Recipe: 9 T unsalted butter, softened 3 c caster Sugar (600 g)** 1 c canola oil 4 t vanilla 4 c all-Purpose flour (500 g) 2 T cornstarch 4-1/2 t baking Powder 1-1/2 t salt 1-1/2 c milk 9 egg whites at room temperature 1/2 c sprinkles (optional) ** To make caster sugar, add white sugar to a mortal and pestle or a blender and grind until it is fine. Its consistency should be between regular sugar and powdered sugar. You can just use regular white sugar here if you'd like. Preheat oven to 350°. Spray three 8" or 9" cake pans (I own the latter) with cooking spray and line the bottom with parchment paper. To do this, tear off a square of parchment. Fold it in half, then in half again until you have a smaller square. Then fold the edges over so it forms a point at one end, then again, and then again until you have a long, thin triangle. Flip over your cake pan and put the tip of the triangle at the center. Trim the fat end just before the edge of the bottom of the cake pan. Unfold and you'll have a nice circle that should fit well over the bottom of your cake pan. In a stand mixer, beat butter on medium-low speed until it is creamy. Add sugar and oil and beat until well-combined and creamy. This will increase in volume pretty substantially as well. You want it to be tripled in volume. Scrape down the sides and bottom of the bowl, then stir in the vanilla. In a separate bowl, whisk together your flour, cornstarch, baking powder, and salt. Measure out your milk. Mix 1/3 of your flour mixture into the butter/oil mixture at medium speed, just until combined. Mix 1/2 of your milk into the batter just until combined. Repeat the above two steps, mixing only until combined. Mix in the remainder of your flour mixture just until combined. Do not over-mix or your cake will become dense and chewy. Beat the egg whites with a hand mixer or with your stand mixer on high speed until stiff peaks form. Gently fold the egg whites and sprinkles into the batter. Do not over-mix!  Divide your cake batter evenly over your prepared cake pans. Bake at 350° for 30-40 minutes (less time for the larger pan, more for the smaller one). Rotate the cake pans halfway through baking to make sure they bake evenly. Bake until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and allow to cool for 15 minutes.  Place a small cooling rack over each cake pan and flip it over, holding the rack against the pan. The cake should release onto the cooling rack with little trouble. Remove the pan and allow the cake to cool completely before frosting. Be sure to remove the parchment paper before frosting the cake. This cake recipe is adapted largely from https://sugarspunrun.com/funfetti-cake-scratch/ with some additional tips from https://www.youtube.com/@benjaminthebaker.  Chocolate Buttercream Frosting: 9 T unsalted butter, softened 1-1/3 c powdered sugar 1/2 c dark chocolate cocoa powder 2 t heavy cream or milk (more or less to desired consistency) Whip together all ingredients in a stand mixer until light and fluffy.  ** Note - I tripled this recipe for the three cakes.  This recipe is from https://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/. Raspberry Buttercream Frosting: 8 T unsalted butter, softened 2-1/2 c powdered sugar 12 oz raspberries 1/2 c water 2 T sugar 1/2 t raspberry extract Add raspberries to a saucepan with 1/2 c water and 2 T sugar. Cook over medium heat for 8-10 minutes. Strain out your raspberries- save them for layering between your cakes! Continue cooking the syrup, reducing it down until you have about 1/2 c raspberry syrup.  Combine all ingredients in a stand mixer and beat at high speed until light and fluffy.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Winter in Brooklyn" by Wendy Marcini. "Through Orbiting Stars" by Gerard Franklin.

Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!    Featured Recipe for this Episode Marinara Sauce 90 oz whole San Marzano tomatoes 4.5 oz tomato paste 1 c red wine 1/2 c garlic, finely chopped 3 c fresh basil, roughly chopped 2 T fresh parsley, roughly chopped 2 T fresh oregano, roughly chopped 1 yellow onion, finely diced 1/2 c olive oil Salt, pepper, and sugar to taste Add your olive oil to a large Dutch oven over mid heat. Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent. Add garlic and herbs and cook for 30-60 seconds, stirring frequently. Add your tomato paste and stir to combine. Cook for another 60 seconds. Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot.  Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours. Season your sauce with salt, pepper, and sugar to taste. Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).  Ricotta Mascarpone Cheese Filling 32 oz ricotta cheese 1 egg 2 T chopped Italian parsley 1/2 c chopped spinach 1 c chopped fresh basil 4 oz. Mascarpone cheese 8 cloves of garlic, minced 1/2 c fresh shredded parmesan cheese 1/2 c fresh shredded pecorino romano 1/4 c cornstarch Salt and pepper Combine all ingredients in a large bowl or in the bowl of a stand mixer. Whip the cheese mixture until light and fluffy. Homemade Pasta 1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 3/4 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time.   Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it.  Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Roll out a second sheet and keep it nearby. Add 1 T of cheese filling at 2" intervals along your sheet. Wet around the cheese filling with a little water and layer over your second sheet. Cut out your ravioli with your stamp. Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up. Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready. Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "I'm Still Missing You" by Wendy Marcini. "When the Ending Comes" by Gerard Franklin. "Langholmen" by Gustav Lundgren.

Hello and welcome to season FIVE of Nikoli's Kitchen everyone! This week, no featured recipe- in fact, you'll find many episodes going forward will be missing them. The format of the show is changing. It will be singularly focused week to week on a single topic, like you're sitting down with me in the kitchen, maybe while we're eating, maybe while we're cooking, and like I'm just telling you what's going on in my life. I hope that you enjoy!  In today's season five premiere, I talk about my struggles with weight loss, and get a little frustrated with myself as I've lost a bit of that struggle lately. So with that... it's time to be accountable again.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight in Carmel," "Nightmoves," and "Good Night Waltz" by Wendy Marcini. "I Could Give you Anything" by Gerard Franklin.

Nick, from the Nikoli's Kitchen podcast, returns to discuss the 2012 series Veep!

No regular review this week, so here's a little something extra for you to chew on ...   Sure, the cat is out of the bag with Paul's Top 10 films of all time now having been released, but there's still the small matter of his 50 through 11 fave films to reveal to finish this long-gestating bonus series.   And back in April of 2022, Nicholas Haskins, now of Nikoli's Kitchen, ex Epic Film Guy, and the creator of Livestream for the Cure, joined Paul to countdown their 50th to 41st favourite films.    So please excuse the gap between these episodes and the long turnaround time on the edit, but here's Nick and Paul enjoying chatting some of their favourite films.   Will there be any crossover between Nick and Paul? How many high brow films will Nick shoe horn in? And will Paul display ANY class with this list at some point?   Learn the answers to all these questions and more, as the Bonus Series of The Countdown continues ...   And don't forget to check out Nick in his Kitchen.     Check out the show's first draft of a website for your one-stop shop for all things related to The Countdown. But if you want more specific directions, find so many more Countdowns - all the way back to Episode 40! - on our Podbean site. Join The Countdown Podcast Listener Community on Facebook so you can interact more directly with Paul and Wayne and vote in the weekly poll for who has the best list! Head on over to Patreon to find out to have your topic covered on the show and see what extras you're missing.

Nick from Nikoli's Kitchen is back! We discussed the most impactful TV deaths over the years. Check it out.Find Nick online HERE.Follow them on Twitter HERE.Two Peas is made possible by our executive producers:Dan Brenic, Caleb Brownley, Daniel Henderson, Michele Doto, Justin Esquivel, Tony Dobish, Paul Przytula, Chris Yeany, Julio Olivera, Patrick Drew Hallum, Daniel Roske, Jarrod Taylor, Brad Hargis, David Powell, Michael Hill, Mario Leon, Jason Broadwell, Joey Austin, Kris Wiezczorkowski, Josh Ragland, Jay Talbot, Dissect That Film and The Jock & Nerd Podcast.For as little as $1, you can join them. Just visit us on Patreon.Want to reach the show? Easy Peasy (see what we did there?)Follow us on Twitter @TwoPeasOnAPodLike us on Facebook and/or join our Facebook Fan GroupFollow us on InstagramVisit and Subscribe to our YouTube channelE-Mail the show anytime.Visit us online at PodBean or via our website HERE.Visit our Merch Store at TeePublic for shirts, mugs, stickers, etc.Follow us on Letterboxd for all our Top 5 lists and mini reviews.All featured songs and clips, All Rights Reserved.

Hello and welcome to the season four FINALE of Nikoli's Kitchen! A much shorter show today than normal because some things around here are going to be changing in the off-season, which I'll go more into detail on over the coming weeks on my Instagram page.  For now, please check out this amazing recipe for Lemon Meringue Pie made entirely from scratch! I hope you enjoy this amazing recipe, and if you're celebrating, I hope your Thanksgiving is amazing. Whether you celebrate or not, know that I am always and forever grateful for all of the amazing support from you amazing listeners. You are my lifeblood. Thank you so much for all that you do. Happy Thanksgiving!   Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!   Featured Recipe for this Episode Pie Crust- 1-1/2 cups all-purpose flour  3/4 t salt  1/4 cup shortening, cubed and frozen 1/4 cup butter, cubed and frozen 1/4 cup ice cold water (add ice cubes to your water to make this easier) Preheat your oven to 400°. Combine the flour and salt in a bowl and whisk together. Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily (and you'll lose some of the beautiful flakyness!).  Add half of your water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature). Wrap the dough ball tightly in shrink wrap.  Refrigerate for at least 30 minutes or until you are ready to use. Partially Blind Baking the crust- Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier. Roll the dough to 1/8" thickness. With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference).  Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan.  Unroll or place it into the pan and work it into place. Place the pie shell into the freezer to chill for 30 minutes. Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired). Line the inside of the pie crust with parchment paper. Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork. Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown. Remove the pie crust from the oven and remove your weights (if used).  Set aside the crust and prepare your filling. Lemon Filling- 8 egg yolks 2 c water 2 cup granulated sugar 2/3 c cornstarch 1/2 t salt 1 c fresh lemon juice 2 T lemon zest (zest of 4 lemons) 6 T unsalted butter, cut into chunks Reduce your oven temperature to 350°. Whisk your egg yolks together in a bowl and set them aside. Add the water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan. Whisk together and cook until thick over mid heat, 5-7 minutes. Reduce your heat to low. Stirring your egg yolk constantly, add in a few spoons of the lemon mixture one at a time (this is to temper the egg yolks and bring the temperature up slowly instead of dumping all of the yolk directly into the hot lemon mixture, because then the eggs will start cooking). Add a total of around 1/2 to 1 c of the mixture this way. Stir the egg yolk mixture into the lemon mixture until well-combined. Turn heat back to mid and cook the mixture until it is thick and bubbling. Remove from the heat and whisk in your butter. Add your filling to the crust and make your meringue. Meringue- 8 egg whites 1 t cream of tartar 1 c white sugar 1/4 t salt ~| Note: this will make WAY too much meringue for your pie. So you can either halve the recipe, or, I found this great recipe for Meringue Cookies you can make with the leftovers at https://platedcravings.com/meringue-cookies/! |~ Add your egg whites and cream of tartar to a large bowl or the bowl of your stand mixer.  Add your sugar and salt to a separate bowl and set aside. Using an electric mixer or your stand mixer, beat the egg whites and cream of tartar on medium speed for 1-2 minutes, then increase to high speed until you form soft peaks (you can pull a peak but it immediately falls).  Add your sugar and salt and keep mixing at high speed until glossy, stiff peaks form.  Spread your meringue over the top of your filling.  Bake your pie on the bottom oven rack for 25-30 minutes or until your meringue is browned to your liking on top.  Remove your pie from the oven and let it cool for an hour or so.  Transfer to refrigerator and let it chill completely before serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sometimes When you Sleep," "Moments Passing By," and "I'm Still Missing You" by Wendy Marcini. "Midnight Swing" by Jules Gaia.

Buongiorno! Welcome to butchering Italian pronunciation on a new Nikoli's Kitchen! I've really wanted to do some kind of shredded braised beef dish, so I LET THE HEAT HIT THE MEAT and started building a ton of layers of flavor into this Pasta alla Genovese. Originally I wanted to make a version of a dish I made on my old food show a long time ago, a beef and onion ragu, but in researching it I came to find out that this is more what I wanted to make- though truthfully I'm sure some of the former bleeds into the latter. Regardless, this was an amazing dish absolutely loaded with flavor, and I hope you give it a try. In the first half of the show I talk about my frustrations with sitting down to record the first segment of the show, and how that gets me into my own head- instead of just sharing where I am on my journey. Because that's what this show is, right? It's my journey. For better or worse. Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!   Featured Recipe for this Episode 1 lb yellow onion (3-4 onions), sliced thin 1 c celery, finely chopped 1 c carrot, finely chopped 6 cloves of garlic, minced 2 T fresh rosemary, finely chopped and divided 1 T fresh thyme, finely chopped and divided 1/2 c fresh parsley, finely chopped 2 T tomato paste 2 oz breasola, chopped Salt Pepper Olive oil 1.5 lb chuck eye roast, cut into 4 equal-sized chunks 2 c white wine 1 c chicken stock 1 package (6 oz) of cherry tomatoes, halved Chopped parsley (for serving) Freshly-grated pecorino romano cheese (for serving) 1 lb rigatoni Preheat oven to 300° and move your rack to the middle lower position.  Prepare your chuck eye roast if you haven't by cutting it into four equal-sized pieces. Season liberally with salt and pepper as well as half of your rosemary and thyme. Drizzle olive oil in a large Dutch oven and heat over mid-high heat.  Add your beef and sear on all sides until you form a nice crust. LET THE HEAT HIT THE MEAT! Remove your Dutch oven from the heat and remove your beef to a plate/platter to rest.  Reduce heat to mid and allow your Dutch oven to cool for just a minute. Add pot back to the heat and then add your breasola and cook for 2-3 minutes (you can also do pancetta and/or salami here).  Add your onions, celery, and carrots, to the Dutch oven. Sprinkle some salt to help sweat them out. Cook for 4-5 minutes or until everything has started to soften and your onions are translucent. Make a place in the pot for your remaining herbs and garlic and add them in. Cook for 60-90 seconds, stirring so they don't burn.  Add your tomato paste and cook for another 60-90 seconds.  Deglaze your pan with 1/2 c of your white wine, scraping up all of the browned bits as best you can.  Add the rest of your wine and the chicken stock to the pot.  Add your beef back to the pot. There should be enough liquid that your beef is just sticking out the top- if there's not, add some water (you'll be reducing this later anyway).  Bake in the oven uncovered for 2-1/2 hours, flipping your beef once to submerge the top parts under the water. Fill a stock pot with water and add salt and bring to a boil. Cook your rigatoni according to directions and drain when done; reserve 1-1/2 c pasta water.  Remove the Dutch oven from the oven and remove your beef to a plate to rest. It should be fork tender at this point.  Return the Dutch oven to the stovetop and turn on over mid heat.  Add the cherry tomatoes and taste your sauce; add any additional seasonings you like. Add 1 c of the pasta water. Cook the sauce until reduced to your desired consistency (add the remaining pasta water if it is too thick).  Shred your beef and return it to the sauce, stirring until everything is well-combined. Season to taste one last time. Add your rigatoni to the Dutch oven and stir until everything is well-combined. Cook for another minute or two just to bring it together.  Serve topped with fresh parsley and pecorino romano cheese.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "That Rainy Day," "I'm Still Missing You," "I will be Right Here with You," and "As Long as you Stay" by Wendy Marcini.

Hello everyone and welcome back to another new episode of Nikoli's Kitchen, which is coming a day later than it should be, but I'm still grateful to get it out for you. This week on the show, I talk about making homemade sloppy Joes with their own homemade ketchup, but before that I'm replaying a positivity segment from a stream back in September that I did to raise money for the American Foundation for Suicide Prevention.  Take good care of you, and please be kind to yourself. Remember that you are not alone.   Featured Recipe for this Episode Homemade Vegetable Ketchup 1- 28 oz can whole peeled tomatoes 2 medium yellow onions, sliced 6 cloves of garlic, minced 2 T fresh ginger, minced 1 c fresh basil 1 zucchini, chopped 1/2 c apple cider vinegar 1/3 c dark brown sugar 1/2 t allspice 1/2 t smoked paprika 1/2 t ground mustard 1/2 t turmeric 3 oz. tomato paste 1 T Salt 1 T pepper  1 c carrots, chopped 2 c water Add your carrots and water to a saucepan and bring to a boil over medium heat. Cook the carrots until soft, then strain them out and reserve whatever water is left from cooking them down (you'll add this to your ketchup later).  Drizzle olive oil into a large Dutch oven or large pot and heat over mid heat. Add your onions and begin cooking them down, sprinkling over a bit of salt to help sweat them out.  Add your vinegar and reduce heat to mid-low, cooking onions down until your liquid is mostly gone, 15-18 minutes. Stir periodically. Return heat to mid and make a space in the middle of your pot, then add the garlic and ginger. Cook for 1 minute, stirring so they don't burn. Add your allspice, smoked paprika, and ground mustard, cooking for another minute. Add tomato paste and stir well.  Add your basil, zucchini, sugar, and your tomatoes.  Add your reserved water from your carrots, topping it up to 1 c if you have less than that.  Reduce heat to mid-low and cover. Cook for 18-20 minutes, stirring every 5 minutes or so, until your zucchini is softened and your tomatoes have started breaking apart. Add your carrots back to the pot. Using an immersion blender or pouring this into a blender, blend the ketchup until it is very smooth (You can strain it here if you like, but I like the texture of a homemade veggie ketchup). Return the ketchup to your pot and continue cooking on mid-low for another 30-60 minutes or until it reaches desired flavor and consistency.  Season with salt, pepper, or additional sugar to taste. If it is too thick, add water to thin it out to the desired consistency.   Sloppy Joe, Sloppy Sloppy Joe! 2 lbs ground beef 80/20 2 T butter 2 T olive oil 1/2 c dry white wine 1 Green pepper, diced 1 red onion, diced 8 cloves of garlic, chopped 4 T tomato paste 2 c ketchup 1/2 c water (more or less to thin/thicken sauce to desired thickness) 4 T Worcestershire Sauce 2 T dijon mustard  4 T dark brown sugar Salt Pepper   Break up your ground beef into equal-sized portions before you add it into your skillet- I break it up onto a plate how I want it to go into the skillet. Season liberally with salt and pepper.  Add half of the butter and olive oil to a large skillet or pot over mid-high heat.  Once the butter is melted, add half of your ground beef and let it sear for 1-2 minutes. LET THE HEAT HIT THE MEAT! Resist the urge to stir it frequently or move it around. Let it remain so it can form a good crust and start developing flavor. Once it is seared to your liking (you'll definitely smell it), stir and cook it until you see no more pink on the outside. The beef should NOT be cooked through here, you'll finish it in your sauce.  Drain your ground beef, reserving the fat.  Repeat the above steps for the remaining portions of ground beef, reserving the fat each time. After you've drained the last of the ground beef, deglaze your pan with the white wine. Use a spoon to scrape up any stuck-on browned bits.  Add the onions and peppers to the pan and cook for 3-5 minutes or until soft and the wine is mostly cooked off. Make space in your pan and add the garlic. Cook for 30-60 seconds, stirring to make sure it doesn't burn. Add your tomato paste and stir again, cooking for another 30-60 seconds.  Return the beef to the pan and add your ketchup, water, Worcestershire, mustard, and brown sugar. Stir everything to combine well. Reduce heat to mid and cook for 12-18 minutes, or until everything has thickened to desired consistency. Season to taste toward the end of this process, you don't want to season beforehand in case the sauce reduces and the flavors get overpowering. Serve over a soft toasted brioche bun.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "A Single Gentle Raindrop," and "Tinker is Asleep" by Rand Aldo. "Sandcastle" by Magnus Ludvigsson. "Motionless" by Alan Ellis. "Vulpecula" by Johannes Bornlöf. "After You Took Off" by Miles Avida.

Welcome back to another new episode of Nikoli's Kitchen everyone! We're steamrolling toward the end of the season on the day before Thanksgiving, and... I'm struggling. Today on the show I'll talk about how I'm struggling with managing everything as NaNoWriMo approaches, and kind of share some open-ended thoughts about changes that will need to happen before season 5 kicks off in 2023. In the back half of the show, I'm adapting the chicken tikka masala recipe I did back in episode 15 with Dan of Netflix 'n Swill to make it vegetarian, so I could share a dish I'm really proud of with my son. It was also my first time ever cooking tofu, but everything came together so well. Thank you so much for listening!   Featured Recipe for this Episode Tofu Tikka Masala with Coconut Basmati Rice and Naan Marinade-   1 c Greek Yogurt, plain  Juice of 1 Lemon 6 cloves of Garlic, finely chopped 2 T Ginger, grated 2 t Garam Masala 1 t Hot Curry Sea Salt 1 lb extra firm tofu Slice your tofu into even-sized slabs and layer between paper towels.  Squeeze or apply pressure to extract moisture. Cut your tofu into 1/2" chunks. Combine all ingredients in a large mixing bowl and stir well to combine.  Place covered in the fridge for an hour or up to overnight. Sauce-   2 T Ghee or unsalted butter 1/4 white wine, semi-dry or dry 2 red onions, finely diced 6 cloves of Garlic, grated 2 T Ginger, grated 1 t Turmeric 1 t Ground coriander 1-1/2 t Ground cumin 1-1/2 t Garam Masala 1 t Chipotle Chili Powder (double for more spice) 2 c Tomato Sauce 1 c Heavy Cream Hot Curry Sea Salt, to taste Cracked Black Pepper, to taste Cilantro to garnish Remove your tofu from the marinade to a baking tray or platter lined with paper towel.  Pat the tofu chunks dry to remove excess marinade. Bring a large skillet to mid-high heat and add your ghee or butter.  Once the butter/ghee has melted, add your tofu in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a plate or bowl to rest.  Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the tofu. Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft. Make a clearing in the middle of your skillet and add your ginger and garlic. Saute for 30 seconds, stirring regularly to avoid burning. Make another clearing. Add your turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds, continuing to stir. Add tomato sauce, chili powder, salt, and cracked black pepper. Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes. Add the tofu and heavy cream and stir to combine.  Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened.  Garnish with fresh cilantro! Coconut Lime Basmati Rice- 2 c basmati rice, rinsed 1- 12 oz. can coconut milk (should be 1-3/4 c) 1-3/4 c water Juice of 2 limes 1 t white sugar 2 t hot curry sea salt 2 T cilantro Combine all ingredients in a large pot and bring to a boil over mid-high heat. Cover and reduce heat to low and cook for 12-15 minutes or until the liquid is absorbed. Remove from the heat and allow to rest for 5 minutes. Remove the cover and fluff with a fork. Naan- 3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside.  Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle around 24 inches long and 3" - 4" wide. It should be between 1/2" to 1/4" thick. Using a knife or pastry cutter, cut the rectangle in half lengthwise, then cut each half into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot.  Roll out the dough chunks to about 1/8" inch thickness.  Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 60-90 seconds per side or until it has browned and blistered.  Once off the heat, immediately brush it with your garlic cilantro butter. Keep them in the oven at 200° to keep them warm until ready to eat. Garlic Cilantro Butter- 1 stick unsalted butter, softened 8 cloves of garlic, finely minced 4 T cilantro, finely chopped Salt and pepper to taste Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Fight to Win" by Sven Karlsson. "L'ombre du Platane," "Reve d'Enfant," and "The Girl from North" by Magnus Ludvigsson.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! Today I'll be talking about the "Potential of Tomorrow" and reading a poem I wrote in a much darker time in my life. After that, we're making Pumpkin Pecan Thumbprints, and talking about my "kitchen brain." Thank you for listening!   Featured Recipe for this Episode Cookies- 1/2 - 3/4 c unsalted butter, softened (see below) 1/2 c pumpkin puree 1/2 c light brown sugar, packed 2 eggs, separated to whites and yolks 1 t vanilla 2 c flour 1/2 t salt 1 T cinnamon 1 t nutmeg 1/4 t allspice Coating- 1 c finely chopped pecans 1/4 c brown sugar 1 T cinnamon ~| If your pumpkin puree is liquid-y, you'll need to cook the moisture out of it. Add 1/4 c butter and your pumpkin to a saucepan and heat over mid heat, stirring regularly until the moisture is gone and you're left with a thick pumpkin paste. I didn't add any fat to this step when I did it but I'd recommend at least some butter here, your cookies will end up a little bit richer and nuttier. If you have solid pack pumpkin, you can omit this step, unless you want to melt butter into this and cook off the moisture to add more richness to that. |~ Preheat oven to 350°. Cream together your butter, pumpkin puree, egg yolk, brown sugar, and vanilla in a bowl.  Sift your flour, salt, and dry spices into a separate bowl.  Add your dry ingredients into your wet, mixing just until the dry ingredients are incorporated. Roll your dough into balls, about 1 t each.  Combine your pecans, brown sugar, and cinnamon in a bowl. Whip your egg whites slightly with a fork. Dip the dough balls into the egg white, rolling around until fully coated. Roll the dough in the pecan mixture. Place 1" apart on an ungreased baking sheet. Press your thumb (or if you have huge fingers like me, your pinky) into the center of each dough ball to create a depression. Bake 10 - 12 minutes on the center oven rack. Remove and rest on a baking rack until cool. Cream Cheese Frosting- ~| Recipe is adapted from Ann Reardon's recipe at https://www.howtocookthat.net/public_html/best-frosting-recipes/ |~ 16 oz. 1/3 fat cream cheese, at room temperature 1/2 c unsalted butter, at room temperature 2-1/2 c powdered sugar 1 t vanilla bean paste Beat together the cream cheese and butter until smooth and well-combined. Stir in your powdered sugar (slowly, so it doesn't go everywhere) until well-combined. Beat on high for 2 minutes. Add your vanilla at the end and beat until incorporated. Add the frosting to a piping bag and pipe a dollop into the depression on each cookie. Serve the cookies chilled!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Bringing Hope," and "You're Everywhere" by Gold in June. "As Long as you Stay," and "Sometimes When You Sleep" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo.

This week we're surviving a widowmaker, looking through eggs, and making a movie, all while discussing the latest entry to the View Askewniverse ‘Clerks III' with the help of podcasting legend Nick Haskins from Nikoli's Kitchen. You can (and should) find Nick and his awesome podcast on Twitter at @NikolisKitchen or at https://nikoliskitchen.com/ Clerks III is a 2022 American comedy film written, produced, directed, and edited by Kevin Smith and stars Brian O'Halloran, Jeff Anderson, Trevor Fehrman, Austin Zajur, Jason Mewes, Rosario Dawson, and Smith. It serves as a standalone sequel to the 1994 and 2006 Clerks films, and is the ninth overall feature film set in the View Askewniverse. In the film, Randal Graves, who after surviving a massive heart attack, enlists his friends and fellow clerks Dante Hicks, Elias Grover, and Jay and Silent Bob to make a movie about their lives at the Quick Stop Convenience store that started it all. We Watched A Thing is supported by Dendy Cinemas Canberra. The best Australian cinema chain showing everything from blockbusters to arthouse and indie films. Find them at https://www.dendy.com.au/ If you like this podcast, or hate it and us and want to tell us so - You can reach us at wewatchedathing@gmail.com Or, Twitter - @WeWatchedAThing Facebook - @WeWatchedAThing Instagram - @WeWatchedAThing and on iTunes and Youtube If you really like us and think we're worth at least a dollar, why not check out our patreon at http://patreon.com/wewatchedathing. Every little bit helps, and you can get access to bonus episodes, early releases, and even tell us what movies to watch.

Hello everyone and welcome back to a brand new Nikoli's Kitchen! This week on the show, I'm talking about where I am in my current journey, and then in the back half of the show I'm talking about this new pizza dough recipe as a base for this incredible vegetarian breakfast pizza! This is a MUST-TRY if you love breakfast pizza! Thank you all so much for listening!   Featured Recipe for this Episode Pizza Dough recipe:  1-3/4 cups hot water  2 T olive oil  2 t Salt  1 t white sugar 1 t garlic powder  2 cups unbleached all-purpose flour  2 cups bread flour 2-1/4 t yeast  Combine the water and sugar, and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball.  Separate the dough into two equal-sized balls. Oil the inside of two large bowls with olive oil and place the balls of dough inside. Cover with plastic wrap and refrigerate for at least 24 hours but up to 48. Take the dough out 2 hours before you plan to bake your pizza to allow it to rise. Sprinkle a light dusting of flour or cornmeal on your counter or surface (depending on the type of pizza).  Begin working your dough out by hand, keeping it circular, stretching it to the size of your pizza pan. I didn't need a rolling pin for this, but use it if you need it. Place your dough onto the pizza pan. Béchamel Sauce: 1/4 c unsalted butter 1/4 c all-purpose flour 1-1/2 c milk 1/2 c heavy cream 1 T salt Nutmeg and allspice to taste 1/2 c freshly-shredded parmesan cheese Melt your butter in a saucepan over mid head. Add your flour and stir until well-combined, cooking for 1-2 minutes to cook out the flour taste. Add your milk/cream and stir (I'll note I had 2% milk, hence the heavy cream- you can use 2 c whole milk instead). As this begins to cook it will thicken into your béchamel.  Add seasoning and stir to combine. Remove from the heat and add your parmesan cheese, stirring until melted and well-combined. Layer béchamel over your pizza dough. Toppings: 12 eggs Cooking spray 2 c shredded mozzarella cheese 2 c freshly-shredded white cheddar cheese 2 c baby spinach, roughly chopped 1/2 red onion, very thinly sliced Fresh Black pepper Preheat your oven to 450°. Whisk your eggs in a large bowl with 2 T water until well-combined. Spray a large skillet with cooking spray and heat over mid heat. Add the eggs and cook them, stirring regularly, until they are about half-done. Remove from the heat, continuing to stir.  Add partially-cooked eggs onto the pizza dough in an even layer. Add your spinach and red onion in an even layer. Cover with your cheeses. Season with freshly-cracked black pepper. Bake in the oven at 450° for 12 minutes. Open your oven and de-pan your pizza (optional but it'll help crisp up that crust).  Bake for another 5 minutes or until the cheese is nice and browned.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sandcastle," "Down the Memory Lane," and "Early Bloomer" by Magnus Ludvigsson. "Langholmen" by Gustav Lundgren. "Letting Go of the Day" by Hanna Lindgren. "The Way to the Sky" by Hampus Naeselius.

This week Liz reviews the 2022 comedy murder mystery See How They Run with Billy from We Watched a Thing and Nick from Nikoli's Kitchen. Tune in for extreme Saiorse Ronan appreciation. Featuring Q's like: What two movies had sex and made this movie? If the film was set today, what cultural phenomenon would be being adapted instead of The Mousetrap? If not the real culprit, which character do you wish was the murderer? But of course the best questions are from our premier Patreons: Emily, Julio, Dave, Dan, Chris, Nerdtrovert and Nick! Wanna join them and help shape the show? Well you can join them here: www.patreon.com/mritqs Emily also has her own podcast, which you can find here: https://www.tastelesspod.com/ As does Julio! Find it here: http://www.wearethecontrarians.com/ And check out Dave's stuff! You can find it here: https://www.patreon.com/yourfavorite And of course Dan, at https://www.netflixnswill.com/ Also Nick! Just search out Nikolis Kitchen ALSO! Wanna buy Sam's book? It's available on most of the major websites (Amazon, Book Depository etc), just search out "Sam Hurley Compliance" and ya should find it.  SOCIALS: You can contact us here on Twitter: www.twitter.com/moviereviewsin Or here on Facebook: https://www.facebook.com/MovieReviewsIn20Qs Or via email at mritqs@gmail.com Cheers!  

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!    This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.    Featured Recipe for this Episode Marinade- 4 large breasts, pounded flat and cut in half 2 c buttermilk 2 T salt 1 T black pepper 1 T smoked paprika 1/4 t allspice 1/4 t nutmeg 24-48 hours before you're preparing the meal, combine all ingredients in a large bowl and refrigerate. Coating- 1.5 c ap flour 1/4 c cornstarch 1/4 c rice flour 1 T onion powder 1 T garlic powder 1 T smoked paprika 2 T salt 1 T black pepper 4 eggs 1 gallon peanut oil for frying Mix your AP flour, cornstarch, rice flour, and dry seasonings in a large container and whisk together until combined. In a separate container, crack and whisk your eggs with a dribble of water. Remove your chicken from the buttermilk marinade and place on a platter/plate lined with paper towels or a towel. Use another towel/paper towels to pat the chicken dry, removing excess marinade. Dredge the chicken through your flour mixture and place on a rack to rest for 15 minutes. Heat your oil to 350°. Dredge your chicken in the egg wash, then dredge it in your flour mix again, returning to the rack to rest while your oil comes to temperature. Fry at 350° for 4 minutes, then remove to a paper towel-lined tray to rest. Heat the oil to 375° and fry again for 2 minutes or so until done. Remove the chicken back to the paper towel-lined tray and sprinkle with salt. Whipped Hot Honey Garlic Butter- 1 stick unsalted butter, softened 1/8 c whole milk 3 cloves of garlic, minced 3 T honey 1 t salt 2 t calabrian chili oil Combine all ingredients in a bowl and whip on low speed with a mixer for 2-3 minutes until everything comes together. Mix on high speed for 2-3 minutes until the butter becomes lighter and fluffier. Building your Sandwich- Brioche Bun 1 T Aioli of your choice 1/2 c baby arugula 2 T whipped butter 1 t chopped scallions, optional Toast your brioche bun by spreading your whipped butter on each half (about 1/2 T each) and toast until golden brown. Add a smear of your aioli (I had green goddess aioli from Quick Bite 26) over the bottom bun. Add your baby arugula, then top with your fried chicken. Add the remaining whipped butter and scallions over the top of your chicken and serve. I mentioned this in the recording, but something acidic is going to play well here. Add a pickle, or pickled onions, or something over the top.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Dordogne Peace II," "Goodnight Story," "L'ombre du Platane," "Sandcastle," and "Contemplation" by Magnus Ludvigsson.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!    This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.    Featured Recipe for this Episode ~| The most important thing I can note here is PREP, PREP, PREP. Prepare *EVERYTHING* that this dish requires ahead of time because there are a lot of things that need to get done. |~  Ramen Base- 5 c homemade chicken stock 1 sweet onion, sliced 8 cloves of garlic, minced 2-inch piece of ginger, finely grated 1 T olive oil 1/4 c dark soy sauce 1/4 c mirin 1/4 c rice vinegar 1 t sesame oil 1 T fish sauce Add your olive oil to a large Dutch oven or stock pot at mid heat.  Add your onion, garlic, and ginger and cook for a few minutes, stirring frequently so nothing burns.  Add your soy sauce, mirin, rice vinegar, and fish sauce and bring to a simmer for a minute or so.  Add your chicken stock and allow to come to a boil.  Let this come to a simmer and reduce your heat to mid-low, allowing it to simmer and reduce for 45 to 60 minutes. You really want to let this concentrate to build a good depth of flavor. Add your sesame oil here (optional). Once your broth reaches your desired taste, turn off the heat until you're ready to build your bowl. Marinade-  8 boneless skinless chicken thighs, cut into large chunks 1/4 c low-sodium soy sauce 1/4 c honey 8 cloves garlic (minced) Marinate your chicken for 8 hours or up to overnight.  Remove from the marinade, shaking off any excess marinade, and place on a tray lined with paper towel. Get off all the excess marinade you can.  Batter- 1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/2 c water, more or less to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available) Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl.  Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue).  Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready.  Add your chicken in batches (I did three), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later).  Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Chicken Glaze- 1 c honey 1/2 c low-sodium soy sauce 1 t sesame oil sesame seeds (optional) Combine your honey, soy sauce, and sesame oil in a small saucepan. Heat over medium heat until it starts to boil, stirring frequently.  Remove from the heat. Add your chicken to a large bowl and coat with the glaze, tossing it to make sure it is well-coated. Sprinkle with sesame seeds as desired. Additions- 1/2 c scallions, finely chopped 1 c shitake mushrooms, sliced Sesame seeds (optional) 2 c baby spinach, roughly chopped Wonton strips  Soft-boiled eggs ~| For the wontons I followed the recipe at https://www.curiouscuisiniere.com/wonton-wrappers/, but this will make a LOT more than you need for this recipe. I'd use 1/4 of the finished dough or less, and freeze the remainder for another use in the future. Roll your dough as thin as you can in cornstarch and cut into strips of your desired length (I did about 2"). Fry at 350° for a minute or so until golden brown. |~  Bring a pot of water to a boil.  Add cold eggs and cook for 6.5 minutes. Remove eggs to a bowl of ice water immediately to stop them from cooking.  Peel the eggs and slice in half. Noodles- 1 package (9.5 oz) Soba Noodles Prepare noodles according to package directions.  To build your ramen bowl, heat your broth back to boiling. Add your noodles to the bowl, then add broth until the noodles are covered. Add your chicken and any of the additions you prepared for your ramen bowl.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Aeon," "June," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Ambient Sun" by Cerulean Skies. "Fight to Win" by Sven Karlsson.

Hello and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I follow up on my progress from two weeks ago of living an intentional life, and about a quick pasta dish inspired by my love of leftovers, which I don't talk about enough on the show.   In positivity, spurred by current events, I talk about living life for others and why I find it so frustrating that so many only seem to care about themselves. Thank you so much for listening!   Featured Recipe for this Episode 1/2 portion of homemade pasta or 4 servings of normal pasta 1 pint cherry tomatoes 1 c fresh basil, chopped 10 cloves of garlic, minced 1 c Mexican crema Juice & zest of 1 lemon 1 t white sugar 1/2 c white wine Salt and pepper (to taste) 1 c freshly-shredded parmesan cheese Cook and prepare your pasta to al dente while you prepare the sauce. Boil salted water and cook according to package directions, or, for homemade pasta, you'll want to do it right at the end. Drizzle a little olive oil in a large skillet and heat over mid-high heat. Add your cherry tomatoes and cook until they are blistered and caramelized, 5-7 minutes. Add your basil, lemon zest, and garlic and cook for 1 minute, stirring continuously to not let them burn (you just want to bring out those oils and let them start to open up).  Reduce heat to mid and de-glaze the pan with your white wine. Add lemon juice and sugar, continuing to cook. Stir everything together and reduce by half.  Add your Mexican crema. Let this begin to simmer to come together and stir to combine everything well. Season to taste, being mindful of the salt since you'll still be adding parmesan cheese. Add your pasta and parmesan cheese, tossing until well-coated. This only needs a minute or two to finish coming together. Add any other seasoning you may need. Serve immediately.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Fly By Night," and "Inner Vision" by Wendy Marcini. "Contemplation" by Magnus Ludvigsson. "Cluster One" by Hampus Naeselius.

Hello everyone and welcome back to another brand new Nikoli's Kitchen! For the first time ever, no featured recipe this week, and the format is shaking up a bit. In the first half of the show I talk about some of the stuff I've been cooking up in the kitchen lately, and then in the back half, I talk about some inspiration I found from the Imp & Skizz Podcast about going for what you want. Thank you all so much for listening! Tune in to the Imp & Skizz Podcast at https://podcasts.apple.com/us/podcast/imp-and-skizz-podcast/id1639033817 or search for Imp & Skizz wherever you listen to podcasts!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sonata No. 14 in C Sharp Minor, Op. 27 No. 2 'Moonlight' I. Adagio Sostenuto" by Ludwig Van Beethoven. "Tomorrow will Save Us," "Sailing Anima," "Sleeping like the Birchwood," and "Tinker is Asleep" by Rand Aldo.

Hello everyone and welcome back to a brand new episode of Nikoli's Kitchen! This week, I talk about a dish I prepared two ways, inspired to make something stir-fry or maybe lo mein-adjacent. I talk about where I feel each succeeded and failed. Up top in positivity, I talk about the passing of TinFoil Chef, a content creator and Minecrafter that I was a big fan of, and that turns into a discussion about every perspective mattering so much. Thank you so much for listening!   Featured Recipe for this Episode Original Version 2 lbs chicken thighs, cut into thin strips Salt Pepper Ginger Olive oil 1 c white wine 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c hoisin sauce 1/2 c black bean sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 3 T lemon juice 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Season your chicken with the salt, pepper, and ginger. Heat olive oil in a large skillet at mid-high. Working in batches, sear your chicken on all sides, being careful not to crowd the pan. Remove chicken to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers and onions and reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, black bean sauce, soy sauce, brown sugar, rice wine, and lemon juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your chicken to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired. Second Version Marinade:  1/2 c low sodium soy sauce 1/4 c olive oil 2 T garlic, minced 2 T fresh ginger, sliced 1 t fresh lemongrass Juice of 1 lime 1.5 lbs ribeye steak, sliced thinly Salt Pepper Olive oil Marinated steak 1 c white wine 2 T fresh ginger, sliced 1 t fresh lemongrass 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c fresh pineapple, diced 1 T gochujang Juice of 1 lime 1/2 c hoisin sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Prepare your marinade by combining the soy sauce, olive oil, garlic, ginger, lemongrass, and lime juice in a large bowl or resealable bag. Add your ribeye and marinate for 8 hours or up to overnight (don't exceed 24 hours). Remove your ribeye from the marinade and shake off any excess bits. Place on a paper towel-lined tray or plate to remove excess moisture. Discard the remaining marinade. Season lightly with salt and pepper. Heat olive oil in a large skillet at mid-high. Working in batches, sear your steak on all sides, being careful not to crowd the pan. Remove your steak to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers, onions, ginger, and lemongrass. Reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. Discard the lemongrass and ginger. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, pineapple, gochujang, soy sauce, brown sugar, rice wine, and lime juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your steak to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sommarpsalm" by Artist Unknown. "Cry" by Johannes Bornlöf. "Felt Like November," and "Contemplation" by Magnus Ludvigsson. "Amazing Grace (Piano Version)" by Edward Hall. "Midnight Swing" by Jules Gaia.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I'm talking about this absolutely amazing and fresh lemon garlic pasta dish stuffed with scallops and shrimp! With every element freshly made, this is one bite that you have to taste to believe. I also talk about resetting for the day and focusing on making the world a better place.   Featured Recipe for this Episode Homemade Pasta 1/2 c semolina flour 1/3 c + 2 T all-purpose flour 4 egg yolks 1-1/2 T olive oil 1/4 to 1/2 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in the remaining water a little at a time as you work it until it reaches the right consistency, which should be tacky but not sticky. If it is too sticky, sprinkle in extra AP flour. Once the dough has formed, knead it by pressing it out with the heel of your hand for 8-10 minutes or until the dough feels silky smooth. Wrap the dough in plastic wrap and rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it.  Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so. Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles. Repeat using the remainder of your dough. Hang your dough from a pasta rack or something to rest while you prepare the rest of the dish. Lemon Garlic Cream Sauce 2 c chicken stock 1 c white wine Juice of 2 lemons (second lemon is optional) 6 cloves of garlic, finely minced 2 T fresh parsley, finely chopped 1 red onion, finely chopped 4 T unsalted butter 2/3 c heavy cream Salt and Pepper Add your red onion to a skillet at mid-high.  Let this cook for just a few moments, sprinkling on some salt.  Once you've let this perfume for a bit, add your garlic and parsley.  Cook this for maybe 30 seconds, stirring constantly; don't let it burn! Deglaze the pan with white wine and your chicken stock. Add the juice of one lemon and cook for approx 15 minutes, or until the liquid is reduced to only about 1 cup. Remove from heat. OPTIONAL: Add juice from the other lemon, stirring to combine.  Add your butter and stir until the butter is melted and incorporated, then add your cream and stir to incorporate that. Return to heat for only a minute and continue stirring; you don't want the mixture to come to a boil, it just needs to come together (you should see it starting to simmer along the edge of the pan). Remove from heat. Scallops and Shrimp 1/2 lb sea scallops 1/2 lb shrimp 1 lemon, halved Salt Pepper Smoked paprika Olive oil For the scallops, place on a paper towel and pat them dry.  Heat your olive oil in a large skillet at mid-high heat until smoking hot. Season one side of the scallops with salt, pepper, and smoked paprika. Add to the pan in a clock-face fashion, being careful not to overcrowd the pan. After 90 seconds, begin turning in the same order you added them to the pan.  After another 90 seconds, squeeze 1/2 lemon into the skillet and remove from the heat, tossing the scallops in the lemon juice. Tip the scallops onto a paper towel to stop them cooking. For the shrimp, season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet at mid heat. Add your shrimp and cook through, 2-3 minutes, turning halfway through. Making the dish Heat a large pot of water at high heat and add salt to taste. Once the water reaches a rolling boil, drop your fresh pasta in. It will only take a minutes or two to cook, so make sure you stand ready to remove it. Remove the pasta when it is still slightly al dente. Return your pan with the lemon garlic cream sauce to the stove and turn heat to mid. Add your pasta and seafood, stirring/tossing in the sauce until everything is well-coated and covered. Remove from heat and serve with fresh parsley over the top.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Hope Returns" by Erasmus Talbot. "Dark Turns to Light," "In Shadow of the Stars," and "Behind the Moon" by Hampus Naeselius. "Lost Thoughts" by Hanna Lindgren.

Hello and welcome everyone to a new Quick Bite from Nikoli's Kitchen! Unfortunately I've been working 50+ hours the last couple weeks and I'm in training, so my free time is exceptionally limited right now, so I couldn't get a new episode out. However I didn't want you to miss out on new content, so I put together this Quick Bite based on these melt-in-your-mouth amazing peanut butter cookies made with almond flour, so they're gluten-free! Check them out and let me know what you think!   This recipe is based on a recipe from Virginia Hernandez found in the Cook's Cook Community Forum! Check out her original post at https://www.facebook.com/groups/TheCooksCookCommunityForum/permalink/3961112184006837/.   Featured Recipe for this Episode 1-1/2 c almond flour  1 t baking powder 1/2 c unsalted butter, softened 1 c peanut butter 1/2 c dark brown sugar 1/2 c monk fruit extract 1 t vanilla bean paste 1 large egg white sugar (optional, for rolling cookies before baking) fleur de sel (finishing salt - optional) Preheat your oven to 350°. Combine the butter, peanut butter, vanilla, egg, brown sugar, and sugar substitute in a large bowl and cream together. Add almond flour and baking powder. Stir until well-combined. Roll the dough into 1" balls and roll in the white sugar. Place on a baking tray and bake on the center rack for 13-15 minutes. They'll puff up during baking into little mounds. Remove from the oven and allow to rest for a few minutes. Press lightly in the center with a fork to make the criss-cross pattern. Finish with fleur de sel and allow to cool.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

This week, Nick of Nikoli's Kitchen and a small sliver of Brad from The Cinema Guys join the show to discuss the new Resident Evil series. Also, two content creators are getting sued for stealing the Briderton IP and making a musical, The Gray Man is getting a sequel, and Film Twitter hated that, and Chris Yeany has us review another Western.00:00:32 Intro00:04:31 News00:08:16 What's Your Swill00:15:17 Downstream00:28:52 Feature Review: Resident Evil season 100:44:16 Resident Evil spoilers01:42:33 Patron Requested Review: The Quick and the Dead.Our intro and outro theme song is “Bitter” by Space Weather. Check them out by following their Twitter @SpaceWeatherUS. Also, make sure to listen to their new single here https://www.youtube.com/watch?v=m0XeAlAq0js If you like our show and want to contribute monetarily, visit https://www.patreon.com/netflixnswill to contribute at any level, or you can buy our merch at https://www.redbubble.com/people/netflixnswill/shop?asc=u Join our Discord Server at https://discord.gg/krVVhFxrRk Listen to our Magic the Gathering Podcast, Stacking Triggers: https://www.netflixnswill.com/stmtg or follow the podcast at https://twitter.com/stmtgpodcast

Hi and welcome back to another new episode of Nikoli's Kitchen! This week on the show, inspired by a stop in Erie on our way home from a vacation to Cincinnati, I am making quesabirria for the first time ever! These delectable tacos are packed with INCREDIBLE flavor! I also share some thoughts as I finish another circuit around the sun on my 42nd birthday. Thank you so much for listening!   Featured Recipe for this Episode Birria 3 lbs chuck roast 2 lbs short rib Salt, pepper, smoked paprika (for seasoning your meat) 4 dried guajillo chiles 4 dried ancho chiles 1 large white onion, finely dice 1/4, rest large chunks 2 carrots, peeled, then halved and then quartered 1 bulb garlic, smashed 6 roma tomatoes, quartered Olive Oil 1 T smoked paprika 1 t chipotle chili powder 1 t cayenne pepper 1 t chili powder 2 t oregano 3 t cumin 2 T salt 1 T black pepper 1 c vegetable stock 1.5 c beef stock 2 c water 1 T white vinegar 1 cinnamon stick 3 bay leaves Remove your meat from the fridge and let it start to warm up to room temperature a bit. Boil 6 cups of water in a pot. While you're bringing your water to a boil, toast your chiles in a dry skillet for a couple minutes per side to bring some oil out and start developing the flavors. Add the chiles to a large bowl and pour the boiled water over them. Set aside for 15-20 minutes or until they have rehydrated. Once they have done so, de-stem them and remove the seeds (unless you want to keep some heat in there, then keep the seeds!). While your peppers hydrate and your meat starts coming toward room temperature, prepare your other ingredients. IMPORTANT: Quarter your white onion and finely dice it, then store it in the fridge. You'll need this for building tacos later. Combine your smoked paprika, chipotle chili, chili powder, oregano, cumin, salt, and pepper in a bowl. Prepare your meat by cutting it into equally-sized chunks. My short ribs I left as-is, but I quartered my chuck roast. Pat your meat dry, then season liberally with salt, pepper, and smoked paprika. Drizzle some olive oil in a large Dutch oven and heat over mid-high. When the oil is good and hot, add your meat in batches and hard sear it on all sides (let the heat hit the meat!!!).  Remove your meat and reduce the heat to medium. Preheat the oven to 350°. Add your onion, garlic, and carrots.  Add a sprinkle of salt here and cook for 2-3 minutes or until they start to brown and get a little color.  Add your dry spices and let them cook for a minute to bring out the flavors.  Add your tomatoes and cook for 2-3 minutes. Deglaze the pan with your beef stock and vinegar, scraping up all those flavorful bits stuck to the bottom. Pour the contents of the pan into a large blender. Add your rehydrated peppers to the blender.  Blend everything together until it is smooth. Return your meat to the Dutch oven then pour over the sauce. Add your bay leaves, cinnamon stick, and your water and vegetable stock. Cover and bake in the oven for about 4 hours, or until the meat is fall apart tender. Remove from the oven and remove your rib bones, cinnamon stick, and bay leaves. Spoon as much of the fat and oil off the top layer as you can and reserve for frying your tortillas. Because I used too little liquid in my braise I had very little- if this happens to you it's okay. I just added a couple tablespoons of corn oil to some of the braising liquid and used that to fry the tortillas. Remove the meat to a large bowl and shred with two forks. Tortillas ~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt IMPORTANT: These can be made ahead of time since you'll be frying them again when you make the tacos. Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Taco Time! 2 c oaxaca cheese, shredded 1 c cotija cheese, crumbled 1 c cilantro, chopped 1/4 white onion, finely diced (from above) Tortillas Birria  Reserved oil Braising liquid Brush your tortillas on both sides with the reserved oil/fat (or as noted above). Place in a skillet at medium heat (I used an electric flattop so I could do several at once).  Add your oaxaca cheese, then top with the shredded birria (be careful you don't overstuff these).  Top with cilantro, onion, and cotija cheese. Once your oaxaca cheese is melty, fold it into a taco (this worked better for me folding the meat and cheese side over, and not trying to fold the empty half over). Flip and finish on the other side- this will help your taco come together. Serve with a bowl of your braising liquid as a jus for dipping, adding additional onion and cilantro to taste.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight Swing" by Jules Gaia. "Bringing Hope" by Gold in June. "Faultless Poems," "A Single Gentle Raindrop," and "Tomorrow will Save Us" by Rand Aldo.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week, a photo from my memories pops up and reminds me how precious time is, and how important living every day to the fullest is. Then on the back half of that, I play with fire, literally, as I cook down some cherries in bourbon to make a decadent syrup.    Check out the YouTube short showing me making this syrup at https://www.youtube.com/watch?v=o3Qf5pO9l1k!   Featured Recipe for this Episode 2 c cherries, pitted 1 c bourbon 1 c water 1/4 c sugar 1/2 c 100% maple syrup Add your bourbon and cherries into a medium saucepan. ~| NOTE: Only do this next step in a safe area- outdoors or with a large enough ceiling and ventilation system. I did mine on my grill's side burner. |~ Heat the bourbon & cherries over mid-high heat. Tip the pan to the flame to burn off the alcohol. Reduce until the bourbon is thick and syrupy and mostly cooked off. Add water and sugar (sugar can be omitted, this would be especially great with tart/sour cherries too).  Cook down for 7-10 minutes, or until the syrup begins to "foam." You will note a clear change in the cooking process from simmering/boiling to it starting to foam up. This means your liquid is getting saturated with the sugars and you don't want it to burn. Add maple syrup and cook for another minute.  Remove from the heat and strain through a mesh sieve (I have an old wine decanter top for this).  Bottle and refrigerate.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight Swing" by Jules Gaia. "Like a Midnight Song," "Reverie Finale," "In a Distant Future," and "Rose-Colored Faith" by Rand Aldo.

Nick Haskins joins us from Nikoli's Kitchen to continue the conversation of who we are and how what we eat changes us. We discuss mental health, the calming affects of cooking, and why we love our grandmother's in this episode. We also discuss mental anguish, and we encourage you to seek help if you feel like you need it. Please check out Nikoli's Kitchen wherever you listen to your podcasts, and kindly give Nick a follow @NikolisKitchen.

Welcome back everyone to SEASON FOUR of Nikoli's Kitchen! This week we're talking about under-baked strawberry rhubarb pie and about beating myself up a lot in the preceding weeks. The journey continues. Growth never ends. Stop the cycle of negativity and stop beating yourself up for not achieving 100% of everything every single day. And thank you so much for listening!   Featured Recipe for this Episode Crust (makes two) 3 c all-purpose flour 1/3 c shortening, cut into small cubes and frozen 10 T butter, cut into small cubes and frozen 1-1/2 t salt 1/2 c ice water ~| The key to a great, flaky pie crust is not to touch it with your hands as much as possible. Your fat should be as cold as possible/frozen and put ice cubes in your water so it is ICE cold- and then don't let the heat from your hands warm it up! |~ Cut the shortening and butter into small cubes and freeze them. Add flour and salt to a food processor. Add the shortening and butter cubes and pulse until your dough is nice and crumbly. Dribble in your ice water a little at a time, pulsing as you go until the dough clumps. Do not add more water than you need to or you'll need to correct with flour. Transfer dough to floured surface and form into a ball.  Separate the dough into two balls. Flatten into 1" discs. Wrap the discs tightly in plastic wrap and refrigerate for a couple of hours (you can also freeze them for later use if you don't need the second one now).  Pie Filling 5 c strawberries, quartered 3 c rhubarb, chopped 2 T light brown sugar (can be omitted) 1/4 t salt 3 T cornstarch Combine all of the ingredients in a bowl and stir to coat the strawberries and rhubarb well. Almond Streusel Topping 1/2 c light brown sugar 1 c almond flour 1/2 c unsalted butter, cut into small cubes and frozen 1/4 t salt Add all ingredients to a food processor and pulse until crumbly. Making The Pie Preheat oven to 450°. Remove dough from the fridge and roll out on a floured surface, working out from the center as you go around.  Press the dough into a 9" deep-dish pie pan. Add a few crumbles of the sugar crumb topping into your pie pan. Add your strawberry rhubarb filling to the pie pan.  Top with the remainder of the crumb topping. Bake at 450° for 10 minutes; reduce heat to 350° and bake for an additional 45-50 minutes. Remove and allow to cool before serving. ~| In the episode I noted that my pie was noticeably underdone in the center; the rhubarb hadn't broken down all the way and was still fibrous and a bit crunchy. It definitely needed more bake time which I believe would have resolved any issues with excess liquid as well. |~   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Langholmen" by Gustav Lundgren. "Lost Thoughts," "Soft Symphony," and "Letting Go of the Day" by Hanna Lindgren.

Hello everyone and welcome to another new Quick Bite from Nikoli's Kitchen! Today we're talking about this beautiful orange sweet chili sauce that will light up any Asian dish with a citrusy umami blast of flavor. While I didn't make it as well as I'd hoped, I'm definitely still learning and growing. Thank you so much for listening!   Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 1/2 c orange juice Zest of 2 oranges 1/3 c dark brown sugar 1/4 c cold water (for slurry) 2 T fresh ginger, finely minced 2 T fresh garlic, finely minced 1/4 c soy sauce 1/2 c rice vinegar 2 t cornstarch 1 T gochujang 1 T cooking sherry or rice wine Combine your water and cornstarch in a bowl and set aside. Combine the remaining ingredients in a saucepan and bring to a boil over mid heat. Cook for a few minutes to bring everything together. Strain this through a fine mesh colander. Don't skip this step, or the sauce won't have quite the texture it should. Return to the pot and add your slurry. Use an immersion blender to bring everything together in the sauce. Bring back to a boil; it will immediately start to thicken.  Cook for an additional few minutes and remove from the heat. Yield: 2 cups (approx). Calories/Serving: 82 per 2 tablespoons.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Countdown #378   This week, in a compact episode of the show, Paul and Wayne are pitching their podcast to the back of the theatre as they over-enunciate describing the top 10 scenery chewing performances.   This one is based on an idea from Nick Haskins of the Nikoli's Kitchen podcast, and the boys have a lot of fun trying to recapture just how over the top some of the performances they've chosen are. Both hosts have a go at an English accent on a couple of occasions (sorry), but regular listeners will be delighted to learn that Paul says "Joaquin" not once, not twice, but at least thrice in this episode.   Plus there's all the foul-language, Soundboard smashing and, as a bonus, Bryan Adams you could handle in one sub-hour podcast episode ... as The Countdown continues.   Check out the show's first draft of a website for your one-stop shop for all things related to The Countdown. But if you want more specific directions, find so many more Countdowns - all the way back to Episode 40! - on our Podbean site. Join The Countdown Podcast Listener Community on Facebook so you can interact more directly with Paul and Wayne and vote in the weekly poll for who has the best list! Want to hear a whole bunch of additional content? Head on over to Patreon to find out how and see what you're missing. And finally, get yourself a 20% discount as well as free delivery on the new Lawn Mower 4.0 Performance Package from Manscaped! Just enter "CDPC20" in as your discount code when purchasing!

For the 6th consecutive year, Steve & Izzy took part in the amazing Livestream for the Cure put together by Nick of Nikoli's Kitchen & dozens of other amazing podcasters!!! This year, they shared the incredible 1987 Canadian Live Action Post-Apocalyptic Children's Show "Captain Power & the Soldiers of the Future" starring friend of the podcast Sven-Ole Thorsen, Jessica Steen, Tim Dunigan, Peter MacNeill, Maurice Dean Wint & David Hemblen with all the guests of the livestream!!! Is this really a kid's show? What are some upcoming month themes for the podcast? Do you like readings from Cat Murder Mysteries? Why does everyone seem to think that Steve is a pervert in the chat?!? Let's find out!!! So kick back, grab a few brews, Power On, and enjoy!!! Join us every other Saturday at 5 PM Pacific time by contacting us at @EILFMovies on Twitter or Facebook and we can add you to the Watch Party!!! This episode is proudly sponsored by Untidy Venus, your one-stop shop for incredible art & gift ideas at UntidyVenus.Etsy.com and be sure to follow her on Twitter, Facebook, Instagram & Patreon at @UntidyVenus for all of her awesomeness!!! Try it today!!! Twitter - www.twitter.com/eilfmovies Facebook - www.facebook.com/eilfmovies Etsy - www.untidyvenus.etsy.com TeePublic - www.teepublic.com/user/untidyvenus Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello everyone and welcome back to another quick bite here from Nikoli's Kitchen! Today I decided to throw together some chocolate protein bites with quick oats as a quick calorie- and protein-dense snack. We'll also jump into a small positivity segment and reset ourselves for the day.   Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 2 c quick oats 1 c peanut butter 4 scoops chocolate protein powder 2 T honey 2 t dark chocolate cocoa powder 2 c Almond milk Combine all ingredients into a bowl. Microwave for 60 seconds. Mix until well combined. Scoop into 12 cupcake liners. Store in the fridge. 10 g protein and 222 calories per serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" and "Good Night Waltz" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!  

Hi everyone and welcome back to Nikoli's Kitchen! This week is your first mid-season episode, and though I fully intended it to be shorter, I just missed being on the mic so much and I had some things to get out. In the first half of the show I'll talk about being on a plateau and overwhelming myself too much, and then in the back half we talk about the glazed donuts I made live on the air during this year's Livestream for the Cure. A special thanks to all of my listeners and supporters for coming out and supporting the event! We smashed our goal once again and ended up raising over $23,000 for the Cancer Research Institute. From the bottom of my heart, thank you.   Featured Recipe for this Episode I followed the recipe pretty much to the letter from Bless This Mess for donuts, so I'll just link it here! https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/ Donut Glaze 2 c powdered sugar 1 t vanilla 2 T heavy cream 2 T milk Combine all ingredients in a bowl and whisk together until combined (dribble in a bit more milk if this is too thick, it shouldn't be thick like batter but be a bit thinner). When the donuts are hot out of the oil, place in the glaze and then flip to coat it all over and then remove.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Etude for Dreamers" by Infinity Ripple. "Five Floors," "Returning Memories," and "Never Look Back" by Erasmus Talbot. "Glitz at the Ritz" by Jules Gaia.

This episode was recorded live during Livestream for the Cure VI, the yearly livestreaming event in which indie podcasts from all over the world join together to help raise money for cancer research via listener donations.    This episode isn't like a normal MRS, but it's lot of fun and you'll also hear Nick from Nikoli's Kitchen and Dan from Netflix n' Swill join in on the fun.    

Hello everyone and welcome back to Nikoli's Kitchen- the season three FINALE!! I can't believe we've come this far, and I'm so grateful to all of my amazing listeners for your support. This week on the show I'm talking about blackened fish tacos made with salmon and topped with a delicious pico de gallo... and reading a letter I've written to myself. Thank you all so much for your amazing support. Season 4 should kick off sometime in June, but stay tuned to the feed for plenty of quick bites and short episodes ahead of the premiere.    The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Blackening Seasoning: 2.5 lb Salmon (skin on), portioned 2 T smoked paprika 2 T dark brown sugar 2 T chili powder 1 T chipotle chili powder 2 T salt 2 T black pepper 2 T garlic powder Combine all ingredients in a large bowl and whisk together.  Liberally spread half of the seasoning over the flesh of the salmon. Grill at 375° skin-side down for 8-10 minutes or until your filets release easily from the grill. Flip the salmon over and remove the skin (it should come off very easily). Add the remainder of your seasoning. Grill for an additional 8-10 minutes. Flip again to blacken the seasoning, 1-2 minutes (your salmon should only need 20 minutes tops on the grill unless it is REALLY thick- mine was about 1" thick at its thickest part). Remove the salmon and allow it to rest. Tortillas: ~| This recipe is adapted from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water Zest of 2 limes 1 T chili powder 1 t salt Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 9 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Pico de Gallo: 1 large onion, finely diced 10 cloves of garlic, minced 1 c cilantro, chopped 6 roma tomatoes, finely diced Zest of 2 limes 2 T lime juice Salt and pepper to taste Build your tacos with romaine lettuce, topped with basmati rice (I made mine with coconut milk & water, zest of 2 limes, and 1/2 c chopped cilantro). Top that with the salmon and top that with pico de gallo. Serve with a lime wedge.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Worlds Collide," and "Within its Own Silent Shell" by Hampus Naeselius. "Take me With" by Trevor Kowalski. "Langholmen" by Gustav Lundgren.

Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   ~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~   Featured Recipe for this Episode ~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~ 1 c all-purpose flour & 2 T cornstarch OR 1 c + 2 T cake flour 1-3/4 c sugar 1/4 t salt 1-1/2 t cream of tartar zest of 3 lemons OR 2 oranges 13 egg whites Preheat oven to 325°. Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine. Sift them through a mesh strainer four times. Add your egg whites to a large bowl or the bowl of a stand mixer. Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest.  Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat. Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall.  Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed). Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together. Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle.  Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve. Lemon Icing 1 c powdered sugar zest of 1 lemon 1 T lemon juice 1 T heavy cream yellow food coloring (for extra yellow hue) Combine all of the ingredients in a large bowl and whisk together vigorously until smooth.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Almost in F" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "The Way to the Sky" by Hampus Naeselius.

Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Spice Rub 3 T salt 1-1/2 T smoked paprika 1 T onion powder 1 T garlic powder 2 T black pepper 2 t Turmeric 1 t ginger 2 t ground red cayenne pepper 1/4 t allspice Combine all ingredients in a bowl and whisk together. Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge. Marinade 2 c buttermilk 1/4 c hot sauce 1 T spice rub 1 whole roasting chicken Combine all ingredents in a large bowl and whisk together. This was enough for 1 large roasting chicken, broken down into quarters (wings removed). Marinate for 24-48 hours. Dredge 1-1/2 c flour 1/2 c cornstarch Remaining Spice mix Combine all ingredients in a bowl and whisk together. Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off. Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes. Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying. Making your chicken! Preheat your oven to 400°. Heat your oil to 375°. Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches. While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil. Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying). Remove the chicken from the oven and place on a paper towel-lined tray to rest. Hot oil mix 1 T spice mix 2 T brown sugar 1 T smoked paprika 1 t cayenne 1 T garlic powder 1 c oil from frying While your chicken is resting, prepare your hot oil mix. Combine all of the dry spices in a bowl and whisk together. Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat. Add the 1 c oil from frying and mix together well.  Brush the oil over the finished chicken and serve.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Breathe it in Deep," "Close to the Edge," "Where Heroes Come to Die," "The Way to the Sky," and "Deyja" by Hampus Naeselius.

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Homemade Almond Berry Pancakes 1 c all-purpose flour 1 c almond flour 1/4 c powdered sugar 1 egg- separate the white and yolk 1/2 t vanilla 1-1/2 t baking powder 1/2 t salt 4 T butter, cut into cubes and softened to room temperature 1 cup preferred berries 1-1/2 c almond milk Sift together the dry ingredients into a large bowl. In a separate bowl, combine your egg yolk, berries, milk, and vanilla. Whip your egg whites with an electric mixer until they reach soft peaks. Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture. Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix. Fold your egg whites into the batter just until combined. Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter. Berry Compote 16 oz (1 lb) Preferred berries 1/4 c sugar 2 c water Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat. You can strain the berry pulp out to truly make this syrup-like instead of a compote. 4 large russett potatoes, cubed 2 honeycrisp apples, cubed 2 shallots, diced 1 c preferred sausage, grilled and chopped 1 T fresh rosemary, finely chopped 1 T fresh sage, finely chopped 1/2 c white wine Eggs (as many as you want served over it) Wing Sauce (optional) Salt, pepper, nutmeg, cinnamon (to taste) ~| Remember when preparing your ingredients you want everything chopped uniformly! |~ Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).  Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use. Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot). Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.  Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone. Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.  Add more of the oil/fat you're using here and heat it, then add your potatoes. Season with salt and pepper and cook your potatoes until they are nicely browned on all sides. Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).  Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway. Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Dewdrop Fantasy" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Gai Yang Marinade 1 whole chicken 2 T lemongrass, white part only, thinly sliced OR 1 T lemon zest & 1 T fresh ginger 1 t white pepper 1 t black pepper 10 cloves of garlic, roughly chopped 10 stalks of cilantro 1 shallot, roughly chopped 1 t coriander 2 T fish sauce 2 T palm sugar, roughly chopped 1 red chili, roughly chopped 2 T soy sauce 2 T dark soy sauce 1 t Turmeric 2 T vegetable oil Nam Jim Jaew (dipping sauce) 1 T cilantro, finely chopped 1 T lime juice 1 T toasted sticky rice, finely ground 1 T red pepper, finely diced 1 T fish sauce 2 T tamarind paste 2 T palm sugar, finely chopped 1 T hot water 1 T scallions, finely diced 1 T shallots, finely diced 1 t dark soy sauce ~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~ Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock.  Combine all of the marinade ingredients in a food processor and blend until combined. Pour the marinade over your chicken and marinate for up to 48 hours. Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side. Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice). Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn! Remove your chicken and let it rest; while it does, prepare your dipping sauce. For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything. Serve in a small dipping cup with your chicken. My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "The Sanctuary Within," "The Dust Settles," "Never Look Back," "To Witness in Silence," and "Returning Memories" by Erasmus Talbot.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor. Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Brownies: 1 12-oz bottle of Imperial Stout 1/3 cup white sugar 2 sticks butter 10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar) 2/3 cup dark brown sugar 2 t vanilla 5 large eggs 3/4 c flour 1 t salt Imperial Stout Caramel: 1 12-oz bottle of Imperial Stout 1 c white sugar 6 T unsalted butter 1/2 c heavy cream 1 t salt ~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~ Brownie Directions: Preheat oven to 350°. Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn.  Remove from heat and let it cool.  Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl. Fill a saucepan with 2 inches of water. Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine. Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix. Add brown sugar, salt, and vanilla and stir to combine.  Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in. Sift 3/4 c flour into the bowl and stir together just until it is incorporated.  Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie.  Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it.  Remove and allow to cool. Caramel Directions: Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel).  Once your beer syrup is reduced, immediately stir in the butter until melted and combined. After the butter has melted and combined with your beer syrup, cook for 1 minute without stirring (I covered it during this stage as well to wash down the sides of the pot, so as to avoid crystallization).  Very slowly stir in the heavy cream- the mixture will rapidly bubble when added.  After all the heavy cream has been added, stop stirring and allow to boil for 1 minute (I also covered it during this stage). Remove from the heat and add the salt, stirring to combine. Allow to cool before use.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Deep Relaxation" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "At Dawn," "Cessura," "Gray," and "Progress" by Ever So Blue. "Leverage" by Infinity Ripple.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! In this week's episode I talk about making changes- and how we sometimes convince ourselves that we've made a change just by talking about it, when we really need to put those words into actions. On the back half of the show, I talk about making spinach lasagna because it randomly popped up as a basket ingredient on Chopped! Thank you all so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode 4 c shredded mozzarella cheese 1 c freshly shredded parmesan cheese 32 oz ricotta cheese (whole milk) Zest of 3 lemons 2 c baby spinach 2 c fresh basil 2 eggs 1 t salt 1 t cracked black pepper 4 T clarified butter 4 T all-purpose flour 2 c whole milk 1 c sweet onions, finely diced 20 cloves of garlic, crushed 1 t Salt 1 t white pepper Allspice, nutmeg, and paprika to taste 12 homemade pasta sheets, 9" x 5" 1 c freshly-shredded parmesan cheese 1 c fresh mozzarella cheese, thinly sliced Prepare your filling by combining the ricotta cheese, lemon zest, and eggs in a large bowl. Whip them together with an electric mixer until smooth. Add your 4 c shredded mozzarella, 1 c parmesan, baby spinach, fresh basil, salt, and pepper into the bowl. Mix until well-combined and place in the fridge until it's time to build your lasagna. Melt your clarified butter in a large saucepan over medium heat. Add your diced onion and cook for 7-10 minutes or until mostly softened. Add some salt to help sweat them out. I let them cook until they had just a little bite left to them. Add your garlic and stir well. Cook for an additional minute to perfume. Add your flour and stir well; this will turn into your roux. Continue stirring until well-combined and cook for a minute or two to cook out the taste of the flour. Add your whole milk and seasonings/spices. Bring back to a simmer; this will thicken into a béchamel quite easily.  Add additional seasonings to taste. Preheat your oven to 350°. Spread a layer of béchamel over the bottom of a 9x13" baking dish. Layer your fresh pasta over the béchamel. I did this straight from my pasta roller right into the pan; mine can only do sheets between 4" or 5" wide, so I did three strips each layer about 9" long, the same as the width of the pan. Layer 1/3 of your spinach ricotta mixture over the pasta. Add another layer of béchamel. Repeat this another 2x with layers of your fresh pasta and the ricotta mixture. Top with a final layer of pasta. Pour the remaining béchamel over the top of your final pasta layer. Top the lasagna with the freshly-shredded parmesan and the mozzarella. Add any additional seasonings atop this. Bake the lasagna covered for 40 minutes.  Remove the cover and bake uncovered for another 10 minutes. Turn the broiler on high and just let the cheese brown on top.  Remove and rest for 10-15 minutes before cutting into it. Cut and serve!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Live a Little" by Francis Wells.

Hi everyone and welcome back to Nikoli's Kitchen! This week on the show I remember "the Bad Guy," Scott Hall, who passed away recently... and I reflected on his struggles some years back that I found at a critical point in my own life and my own struggle. In the back half of the show I talk about the General Tso's Chicken I made, which despite a couple missteps when I was preparing the dish live, turned out absolutely amazing. Make sure you hit the link for my Twitch channel down below so you don't miss when I make these dishes LIVE!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode (Updated 03/29/2022) Sauce: 1/2 c chicken stock 1/2 c vegetable stock 1/2 c reduced sodium soy sauce 1/2 c hoisin sauce 3 T fresh ginger, minced 4 T fresh garlic, minced 2 T hot red peppers, chopped 1/2 c rice vinegar 3 T dark brown sugar 2 T tomato paste 1-1/2 t sesame oil Slurry:  2 t cornstarch 1/4 c cold water  Batter: 2/3 c AP flour 1-1/3 c rice flour 2/3 c corn starch 1-1/2 c water, more to desired consistency 4 lbs chicken thighs, cut into 1-inch pieces Oil for deep frying Deep frying thermometer Basmati rice, prepared as directed 2 T hot red peppers, chopped 4 T scallions, chopped Begin by adding your sauce ingredients except for the sesame oil to a large saucepan/pot and bringing them to a simmer over mid heat. Let the sauce simmer for 5-7 minutes, stirring regularly. Add half of your sesame oil, and more to taste- a little goes a long way. Use an immersion blender to blend it down into a sauce (you can also transfer it to a normal blender). Stir your cold water and cornstarch together in a small bowl to form a slurry, then add it to the saucepan. Stir the sauce together; it will thicken up with the addition of the slurry. Cook for an additional minute or two to cook out the cornstarch flavor. Remove from the heat and set aside. When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil.  Add your deep fry thermometer on the side of the pot if you have one.  Turn on mid-high and begin heating the oil.  Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency (it should be thicker than waffle batter but still runny; it shouldn't form a super thick layer on your chicken). Add your chicken to the bowl.  Stir until well-combined and the chicken is well-coated (the batter should be thick it will not have an issue).  Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready.  Add your chicken in batches (I did four), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later).  Remove the chicken and rest. Heat your oil to 375°. Add the chicken back to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown- I had to do this in two batches. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Return the saucepan with your sauce to the heat and heat to mid.  Once it starts simmering around the edges, add your chicken and toss to coat all over in the sauce.  Add the chopped scallions and red peppers and toss it with the chicken coated in sauce. Serve the chicken over basmati rice.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Days of Hope," "Where Heroes Come to Die," and "The Way to the Sky" by Hampus Naeselius. "Think Forward" by Martin Landstrom.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! In this week's episode, I share some life advice from a young woman who died at the age of 27 from cancer, and talk about my experience working with 18-month-old phyllo dough. Note: for the recipe breakdown below I included options to omit the phyllo dough and use a graham cracker crust instead. Thank you all so much for listening!   The post I read in this episode was made by a young woman named Holly Butcher, who died in January 2018 at just 27 years old from a rare form of cancer. The version her letter is edited for this episode, but you can read it in its entirety here. The phyllo flatbread with tomato and ricotta mentioned in this episode is based on this recipe from The Spruce Eats.   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Graham Cracker Crumble- ~| Note that you can either use this as a topping for the key lime pies in the phyllo cups, or ditch the phyllo cups altogether and make a graham cracker crust with this instead. If you go the latter route, prepare it as directed and make sure you press the crust into your muffin tin and bake for the amount of time noted below before topping it with key lime filling. Then, just continue as normal. I'll also note I'd either make sure to use paper liners for your muffin tin or use silicone cupcake molds. |~  2 c graham crackers, crushed 2 T brown sugar 1/2 t nutmeg 1/2 t allspice 1/4 t cinnamon 1/2 t vanilla Finishing salt 4 T butter, melted Preheat the oven to 350°. Place your graham crackers in a large ziploc bag and crush them with a rolling pin until they are mostly reduced to crumbs (go to your desired texture here- I like a couple chunks leftover in my crumble). Pour over your melted butter and add brown sugar, nutmeg, allspice, cinnamon, and vanilla. Stir to combine. Place a sheet of parchment paper over a baking tray. Spread your crumble in an even layer and bake at 350° for 8-10 minutes. Remove from the oven and add a LIGHT sprinkle of finishing salt (not the "Nick" amount of way too much- a pinch or two'll do ya). Set aside to cool. Mini Phyllo Cups- 5 sheets frozen phyllo dough, thawed 1/3 c melted butter Preheat the oven to 375°. Unfold your phyllo dough sheets. Transfer them to a baking tray large enough to fit them, and keep them covered with wax paper, then a wet towel, to keep them from drying out (the wax paper is to keep them from getting wet and sealing them, the wet towel is just for weight to not allow air in- do NOT put the wet towel on the phyllo dough). Place a sheet on a large cutting board or work surface. Brush the sheet with a thin layer of unsalted butter. Add another sheet on top and repeat this process until you've layered five sheets of phyllo dough. Cut the dough into twelve equally-sized squares.  Using a brush or your finger, take a muffin pan and coat the inside of the muffin cups with a little butter. Press the phyllo dough squares into your muffin cups in the center to make sure you've got enough dough going up the sides. I trimmed the edges that popped up out of the cups because I didn't want them to burn. Using a toothpick, poke a hole in the center to allow steam to escape. Bake at 375° for 8-10 minutes and remove, and set aside.  Key Lime Pie Filling- 1/2 c key lime juice Zest of 8 key limes & 2 limes 14 oz can sweetened condensed milk 1/4 c heavy cream 4 egg yolks 2 T softened 1/3 fat cream cheese Bump your oven down to 350°. Whisk together egg yolks, sweetened condensed milk, cream cheese, and heavy cream until smooth. Add key lime juice and half of the zest and stir to combine. Pour into phyllo cups and bake at 350° for 12-15 minutes, or until custard is set.  Remove from the oven and top with your graham cracker crumble (if desired), the remaining zest, and your meringue. Meringue- 4 egg whites 4 T sugar 1 t cream of tartar Dash of salt Beat egg whites on mid-high until soft peaks form. Add combo of sugar, tartar, and salt (I deliberately used less sugar in the meringue knowing the filling would also be sweet; adjust this to your tastes). Spoon onto hot phyllo cups, covering every gap to the edge of the dough. Bake 10-12 minutes or until meringue is browned. Yield: 12 mini phyllo key lime pies. Calories/Serving: 340 calories per pie with graham crackers and phyllo. 240 calories per pie if you omit the graham cracker crumble. 275 calories per pie if you replace the phyllo with a graham cracker crust as prepared here.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Good Night Waltz" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo. "The Way to the Sky" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week on the show, I talk about struggling to manage my bloated schedule and knowing that it's okay to take some time for yourself once in awhile. In the back half of the show we're talking about smoked chicken noodle soup! I made this live on stream at https://twitch.tv/nikoliskitchen and it turned out so amazing I had to talk about it here on the show. Thank you all so much for listening!   Featured Recipe for this Episode 8 chicken thighs, bone-in and skin on 3 leeks, trimmed and washed Olive oil Salt Pepper Soup base: 1 c baby carrots, halved 1 c celery, roughly chopped 1 red onion, sliced Red pepper top(s) 1/2 bulb of garlic (8 cloves or so), crushed Fresh basil stems Fresh sage stems 14 c water 2 c dry white wine Soup: 1 red onion, chopped 1 c red pepper, chopped 1 c celery, chopped  1 c carrot, chopped 1/2 bulb of garlic (8 cloves or so), minced 1 c fresh basil 1/4 c fresh sage, chopped 2 c baby spinach 2 t paprika Salt & pepper to taste 4 c chicken stock 2 portions homemade pasta My homemade pasta recipe can be found here. Note the changes mentioned in the show; use only water and use 2 eggs and 2 egg yolks. Place your olive oil, salt, and pepper in a large bowl. Trim your leeks- remove the long green leaves and the bulb on the end. Slice the leeks lengthwise down to the middle so you can fan apart the individual layers. Rinse the leeks well.  Brush your olive oil, salt, and pepper mixture over the leeks. Place your chicken thighs in the bowl and toss until well-coated. Heat a charcoal grill up to high heat. Grill the thighs and the leeks. The more smoke you can trap in the grill to flavor them, the better. Remove the leeks when they are finished.  Grill the thighs for 20-25 minutes or until they are close to done or done- if they didn't finish all the way on the grill it doesn't matter as you'll be finishing the meat in the soup. Remove the thighs and let them rest. Meanwhile, prepare your soup base and your soup ingredients- I used everything in the soup base that was trimmed from the soup ingredients themselves, such as the pepper top(s) and stems from the herbs. Cut the leeks into four pieces and add them to a large stockpot.  Add the remainder of your ingredients for the soup base. Once the thighs have rested, de-skin and de-bone them, reserving the meat for later (you can shred up the meat as you do this as well to your desired size). Add your water and wine and boil this at high heat for 1-1/2 to 2 hours, or until the liquid is reduced to about 4 cups total. Strain the soup base into a large bowl and discard the bones, et al. Return your soup base back to the stockpot. Add all of the soup ingredients but for the pasta and chicken. Bring to a boil and allow this to cook for 15-20 minutes or until the vegetables are starting to soften (they should still be a little toothsome, but not completely). While you're doing this, cook your homemade pasta in its own water and strain. You just need to cook it to al dente so it can finish in the soup- don't cook it totally in the soup or you'll add a lot of flour and starch. Add your shredded chicken at this point and cook for another 5 minutes, just to infuse the smoke and fat flavors throughout the soup. Add your homemade pasta and cook until it is finished. Servings: 12 cups. Calories/Serving: 275 per cup, give or take. I can only approximate the calories for the stock.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "A Most Dignified Betrayal" - Trevor Kowalski. "Just Get it Done," and "Days of Hope" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.

Hello everyone and welcome to another new episode of Nikoli's Kitchen! In today's episode, Wing Sauce is getting a little bit of a "glow up" and I talk about forcing myself to make the changes necessary to lead to a better life. I also talk about some format changes for the show going forward specific to the recipe breakdown.   Featured Recipes for this Episode 2 c Red Hot 1/2 c minced garlic 12 T unsalted butter, cut into chunks 1 tube 4.5 oz Cento tomato paste 1 C fresh basil, chopped 2 T fresh sage, chopped 1 c white wine 1 T olive oil 1 c chopped red onion 1 c chopped red pepper 1-2 t Salt  1-2 T ground black pepper 1/4 c dark brown sugar Drizzle olive oil in a large saucepan over medium heat. Add your onion and pepper and begin to saute, adding a sprinkle of salt and stirring periodically. After 4-5 minutes or so, add your white wine. Cover and reduce heat to low. Cook for 15-20 minutes or until the onions and peppers are very soft. Remove the cover and return heat to mid. Cook until most of the liquid is gone, stirring periodically. Make a space in the middle of your saucepan and add the basil, garlic, and sage. Stir to combine and cook for about a minute to start perfuming the base. Add your tomato paste and cook for another minute. Add the red hot and dark brown sugar. Bring to a simmer, stirring everything together so it is well-combined. Remove from the heat and add your butter. Use an immersion blender or transfer this to a blender and blend until smooth. Yield: Approx 4 cups Calories per Serving: 66 calories per 2 T serving Alternate recipes: Change the ratio for pepper to include some hotter peppers to your taste. You could easily add a jalapeño or habanero to this and it wouldn't drastically alter the recipe either.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "The Way to the Sky," "Adapted by Dark," "In Shadow of the Stars," "Behind the Moon," and "Within its Own Silent Shell" by Hampus Naeselius.

Hello and welcome back to another new episode of Nikoli's Kitchen! This week I talk about owning your choices and accountability before I break down enchiladas- AGAIN! I've developed this recipe so much it is much different than it was back in episode 28. Please check out the new recipe and let me know what you think!   Featured Recipes for this Episode Marinade: 1 lb of chicken breast, fileted Zest & juice of 2 limes 2 T olive oil 1 T chili lime sea salt 1 T ground black pepper 1 c cilantro, chopped 8 cloves of garlic Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated. Marinate for 24 hours. Heat a grill or your skillet to mid-high and sear on both sides until they are cooked through, then remove to rest. Tortillas: ~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Enchilada Sauce: 2 t chili powder 2 t chipotle chili powder 1 T chili lime sea salt 1 T fresh ground black pepper 1/4 t ground cayenne pepper  1 t cumin 1/4 t ground ginger 1/4 t ground turmeric 1/4 t dried oregano 1/4 t ground cinnamon 8 cloves garlic, minced 1 sweet onion, chopped 1 sweet bell pepper, fire-roasted and chopped 2 poblano peppers, fire-roasted and chopped 2 T tomato paste 4 T vegetable oil 2 c vegetable stock 1-1/2 T cornstarch 1/2 c dry red wine 1 T agave nectar Filling: 3 c Mexican cheese blend 1/2 c cojita cheese Chicken from above 2 c cilantro, roughly chopped Zest of 2 limes Topping: 1 c Mexican cheese blend 1/2 c cojita cheese 1 c cilantro, roughly chopped Add 1 T of vegetable oil to a large saucepan over mid heat. Add your chopped peppers and onion.  Saute for a few minutes, sprinkling in some salt to help sweat them down. Add your red wine and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft. While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes. At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed. Add your spices and cook again for just a minute as you continue to stir. Add the remaining vegetable oil and stir until well-incorporated. Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it! Add your vegetable stock and tomato paste and stir until well-incorporated- use your immersion blender to mix these together ahead of time if you're making your stock from a bouillon like I do. Using an immersion blender, blend until everything is well-incorporated.  Cook this for about 5 minutes or so, or until it is a nice and thick. Preheat your oven to 350°. Spray a 7x11 baking dish with cooking spray. Shred your chicken by hand or using forks or some other utensils. Combine the chicken, cilantro, and cheeses together in a bowl and set aside. Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. They will need to sit in the sauce for very little time as they are fresh-made and very pliable; if you're using pre-made tortillas or you made them ahead of time, you may need to leave them immersed for a few minutes until they become soft and are able to be rolled. One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish. Continue this with all 12- you will need to squeeze them in and they'll be quite snug! Pour the remaining enchilada sauce over the top and top with your cheeses and cilantro. Bake uncovered for about 30 minutes. Rest for 10 minutes before serving with a drizzle of chimichurri over the top. Chimichurri: ~| This recipe is from episode two of the show at https://nikoliskitchen.podbean.com/e/episode-002, but modified as written below. |~ 2 c fresh parsley 2 c fresh cilantro 1/4 c olive oil 1/2 medium onion, diced 16 garlic cloves 1/2 c fresh lime juice 2 T red wine vinegar Zest of 2 limes 1/2 t salt 1/2 t black pepper To prepare the chimichurri, simply combine all of your ingredients in a blender and blend until well-combined. I may have gone over 2 cups of parsley in preparation because I kept adding it until it reached a vibrant shade of green. Yield: 12 enchiladas Calories per Serving: 360 per enchilada. You can reduce the calories in this massively by cutting the cheese in half. Calculation does not include the chimichurri.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "In a Distant Future" - Rikard From. "Somnolent" and "One Voice" - Johannes Bornlöf "True Projection" and "Motionless" - Alan Ellis "Jump Jive Roar" - Jules Gaia

Hi all and welcome to the latest episode of Nikoli's Kitchen! In this week's positivity segment, I'm actually kind of angry with myself for not believing in me- so I make an accountability pledge to you here and now that I will. In the back half of the show, I whipped up some baby apple pies! Thank you so much for listening, and above all, THANK YOU for believing in me!   Featured Recipe for this Episode 8 c green apple, finely chopped 1/2 c dark brown sugar 1/2 c water 1/4 c cornstarch 1 T cinnamon 1/4 t allspice 1/2 t nutmeg 1/4 t salt 50 wonton wrappers Oil for deep frying 1/2 c white sugar 1 T cinnamon Combine the apples, brown sugar, cornstarch, cinnamon, allspice, nutmeg, and salt into a large saucepan and stir together until well-combined. Cook over mid heat until your apples are softened, 7-10 minutes. Remove and allow to cool.  Place 1 T of filling in the center of your wonton wrapper.  Use your finger or a brush and wet the edges and fold in half, being sure to press the wrapper closed. A tight seal is very important here! Combine your white sugar and cinnamon in a large bowl and mix to combine. Set aside. Heat your oil to 350°. Deep fry until well-browned, 1-2 minutes. Be careful not to overcrowd your oil. Remove from oil and place in the cinnamon sugar and toss to coat. Yield: 50 apple cinnamon wontons. Calories/Serving: 52 calories per wonton before frying (this includes the after coating). Likely 75-85 after.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Drone in D" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "The Way to the Sky" by Hampus Naeselius. Licensed from Epidemic Sound. Check out more of his music at https://open.spotify.com/artist/1M3REpihyqFCmBRC9sMzp5. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome back to another Quick Bite from Nikoli's Kitchen! I mentioned in Monday's show that I was going to be trying to make the "Green Goddess" sauce from that episode- based on the recipe from Robert Irvine- into an aioli incorporating some of the elements from it. The results were beyond anything I could have dreamed! Give it a listen and give this recipe a try!   Featured Recipe for this Episode ~| The "Green Goddess" sauce recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~ 4 egg yolks 1/4 c Italian parsley, de-stemmed 1/4 c cilantro, de-stemmed 1/4 c mint, de-stemmed 1/2 c scallions, chopped 5 cloves garlic Juice & zest of 2 limes 2 T honey Cracked black pepper to taste Salt to taste 1-1/2 c olive oil Add all ingredients but for the olive oil to a food processor and pulse to combine. Turn food processor on and drizzle in olive oil slowly 1/2 c at a time. Run food processor until you hit the desired consistency. Yield: 2-1/2 cups. Calories/Serving: 85 calories per 1 T serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm breaking down a recipe for Fried Brie with a tomato vinaigrette and a "green goddess" sauce that was featured on Restaurant Impossible! I also talk about living life to the fullest and being uncertain and unsure lately. Thank you all so much for listening!   Featured Recipes for this Episode ~| This recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~ Smoky Tomato Vinaigrette 12 oz cherry tomatoes, halved 1 c balsamic vinegar 1/2 T Olive oil Liquid smoke to taste Salt and pepper to taste Drizzle olive oil into a large saucepan and heat over mid heat. Add your tomatoes and cook for 4-5 minutes until blistered.  Deglaze with balsamic vinegar and add a few drops of liquid smoke to add a smoky flavor. Bring to a simmer and drop to mid-low heat and reduce by half. Season with salt and pepper to taste. Yield: Approx 1 cup. Calories/Serving: 45 per 2 tablespoons. "Green Goddess" Sauce 1/4 c Italian parsley, de-stemmed 1/4 c cilantro, de-stemmed 1/4 c scallions, chopped 1/4 c mint, de-stemmed 2 cloves garlic 2 c orange & black pepper aioli Juice of 1 lime 1 T honey Salt and pepper to taste Add all ingredients except salt & pepper to a food processor and blend together for 1 minute.  Season with salt and pepper to taste. Yield: 2 cups. Calories/Serving: Approx 101 per tablespoon. Fried Brie 1 lb brie, cut into 8 pieces 2 c all-purpose flour Salt Pepper 3 large eggs, beaten 2 c panko breadcrubs Oil for deep frying 3 c Arugula Combine your flour with salt and pepper (add any other seasonings here as well, I like paprika and allspice). Dredge your brie chunks in flour, egg mixture, and then panko. Set aside for a few minutes to rest. Repeat the process and set aside again to let the coating stick. Heat your oil to 350°. Deep fry the brie for 3-4 minutes or until nicely golden. These will start to float, make sure you keep an eye on them too and if cheese starts leaking out, remove them immediately. Yield: 8 pieces of brie. Calories/Serving: Approx 350-400/serving including the oil (before frying it is 299).  To plate: Place a bed of arugula down, approx 1/3 cup. Add two chunks of fried brie. Add 2 T of the tomato vinaigrette around half of the edge of the plate. Add 1 T "Green Goddess" sauce over the top of the cheese. Be sure to get a bite of everything together.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "At Dawn," "Forgotten," "Traces," and "Progress" by Ever So Blue. "Somewhere in Dreams" - Magnus Ludvigsson "Break Fast" - Jules Gaia

Hello everyone and welcome back to another episode of Nikoli's Kitchen! I'm so glad to finally be back recording content as sadly I didn't have a voice last week to record an episode for you thanks to Covid. I'm feeling much better now, thankfully, so I'm here to talk about that thing we all love to enjoy whenever we're sick with a hearty bowl of homemade chicken soup. I also talk about facing 2022 with renewed optimism and never giving up! Thank you all so much for listening, and thank you so much for coming on this journey with me.   Featured Recipe for this Episode 8 chicken thighs, bone-in 6 oz or two bundles of dry udon noodles 1-1/2 c chopped carrots 1-1/2 c chopped celery 1 c chopped onion 8 cloves of garlic, minced 2 T fresh sage, chopped 2 c white wine (optional) 8 c chicken stock 6 c water (8 if not using wine) 1 T Olive oil Salt & Pepper to taste NOTE: Make sure you chop everything to a consistent size. De-skin and de-bone your chicken thighs and chop the meat into small chunks and set aside. Save your bones and skin for future chicken stock! Add your olive oil to a large stock pot or Dutch oven and heat over mid-high heat. Add salt and pepper to your chicken chunks; coat well. Sear your chicken over mid-high heat until well-caramelized and seared (do this in batches so your pan doesn't get too crowded). Your chicken doesn't need to be fully cooked at this stage. Once your chicken is done, remove and add your white wine to deglaze the pan, using a spoon to scrape the extra browned bits. Add your chicken stock and water to the pan and stir to combine.  Add the carrots, celery, onion, garlic, and sage and bring to a boil. Boil until your carrots, celery, and onions are softened and until reduced by about 1/3 to 1/2, about 30-40 minutes (this will depend on the size of your pan, kick the heat up to high if needed).  Once your broth hits the desired taste, add your chicken and udon noodles. Cook until the noodles are softened (this will allow your chicken to finish as well if it's not done). Yield: Approx 16 cups. Calories/Serving: Approx 238 per cup.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Torn Apart," "A Temporary Solution," and "Supposing" by Infinity Ripple. "Somewhere in Dreams" - Magnus Ludvigsson "Air on the G String" - Johannes Bornlöf

Welcome back to the Brook and Happy 2022! My first episode back from holiday break is the fourth in my Encyclopedia Brooktanica series! This week, I cover Lucille Ball's involvement in “Star Trek”, the life of James Joyce, Ernest J. Gaines, Susan Sontag, and many others, and the origin of “National Geographic” magazine! I have also included a promo for you for Nikoli's Kitchen, a truly inspiring podcast that I would love for you to check out. Thank you so much, and Happy Reading! Promo: Nikoli's KitchenIntro music: Sean FaustOutro music: Victoria Timpanaro

Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! This show is all about scratch-made food and positive energy, and this week I'm taking the opportunity to look back on some of the successes of 2021 and to reflect on some of the failures. No matter what, I want to keep learning and keep growing in the kitchen, and trying to make the world a better place. In the back half of the show I'm breaking down a recipe for Shepherd's Pie! Thank you all so much for your amazing support throughout 2021, and I am so excited for what's to come with 2022 for the show.   Featured Recipes for this Episode ~| The original Shepherd's Pie recipe I followed is from Roger at the Kitchen Counter Podcast at https://kitchencounterpodcast.com/recipe/shepherds-pie/ |~ ~| The mashed potato recipe here is a stripped-down version of my own recipe from episode 19, which you can check out at https://nikoliskitchen.podbean.com/e/episode-019/ |~ Filling 1 T grapeseed oil 3 lbs ground beef or lamb 2 medium carrots, shredded 1 medium onion, finely diced 10 cloves minced garlic 2 T tomato paste 1 t dark brown sugar 1/4 t allspice 2 T fresh rosemary 1 T fresh thyme 1 bottle of dry red wine (3 cups) 1 cup beef stock 1 cup vegetable stock 1 T turmeric 1 T black pepper Salt to taste Add your grapeseed oil to a large, high-wall skillet or Dutch oven and turn to mid-high heat. Add your beef/lamb mixture in batches, making sure you don't over-crowd the pan (I do 1 lb at a time). Add some salt and pepper here and let the meat sear before stirring it too much. Once the meat is seared (it doesn't need to be cooked through), drain the fat and remove it from the pan and add the next batch. Once all of your batches of meat are done, add your carrots, onion, and garlic along with all of your meat to the pan and stir to combine. Cook until the vegetables are softened, about five minutes. Add your tomato paste, sugar, allspice, rosemary, and thyme to the filling mixture and stir to combine.  Combine your red wine and your stock in a large container.  Begin adding your wine/stock mixture, 1/3 at a time, stirring to combine and at regular intervals.  Let the moisture cook out and then add another 1/3; once this cooks out, add the final 1/3. This repeated reduction will concentrate the flavors in the filling.  Season to taste with turmeric, black pepper, and salt.  Cook out the rest of the liquid, being careful not to let it burn. Pour the filling into a 9x9" baking dish or 10" oval baking dish. Top with prepared mashed potatoes (recipe below)- you can add some grooves with a fork or use a piping bag and make an elaborate design. Bake the Shepherd's Pie at 350° for 40 minutes. You can also use the broiler at the end to give a nice crust to the potatoes, if desired. Topping 4 lbs russett potatoes 6 T butter, cut lengthwise and then into 6 slices so you have 12 chunks- and keep it cold until ready to use 2 cans of evaporated whole milk OR 3 cups of whole milk  Salt & pepper to taste (I like a lot of pepper) Peel & cube potatoes (halve them lengthwise, then again, and then chop the quartered potatoes into 4 equal-sized chunks to get 16 per spud). Bring salted water to a boil (you don't need this to be overly saltly as your potatoes will take on the salt, and you don't want to over-salt them). Add potatoes and cook until they are fork-tender, then drain. Add milk to pot and bring to simmer at mid-low (you don't want to scorch it but get it hot). Turn off right when it comes to a simmer around the edges of the pan.  Hand-mash potatoes or put through a ricer into a large bowl. Add cold butter and half of your cream/milk and mix only until combined with a large spoon/spatula.  Add more cream/milk until you reach the desired consistency. Add finishing salt & pepper to taste (and any other seasonings). Yield: 12 portions (1/2 lb meat, 1/3 lb potatoes) Calories/Serving: 612   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "May I Have this Dance," "Ali," and "June" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Midnight Swing" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt. "Somnolent" - Johannes Bornlöf

Hello everyone and welcome to the final Nikoli's Kitchen of 2021, and to celebrate the beginning of the new year we're talking about crab rangoons TWO WAYS! In this episode I break down the recipe for the normal deep fried version and then I deconstruct it all and put it on a pizza! I'll also be breaking down the recipe for a delectable sweet chili sauce as well. I hope that you go into 2022 with love, positivity, and belief in your hearts. Let's all work together to make the next year the absolute best year yet. Thank you all so much for your amazing support this past year, and here's to amazing things in the new year!   Featured Recipes for this Episode Deep Fried Crab Rangoons 8 oz imitation crab, chopped 8 oz 1/3 fat cream cheese, softened 1/2 c scallions, chopped 2 T Italian parsley, chopped 1 T black pepper 40 to 50 wonton wrappers Oil for deep frying Prepare your crab rangoons by combining all ingredients except the wonton wrappers in a large bowl and mixing until combined. Pour some water in a small bowl. Add 1 T filling to the center of each wonton wrapper and wet the edges with the water. Fold the wrapper in half and run your fingers along the seams to seal. Pour your oil into a large pot and begin heating to 350°. Deep fry until the wonton wrappers are a deep golden brown, about 2-3 minutes. Yield: 40-50 crab rangoons. Calories/Serving: 78 per crab rangoon. Crab Rangoon Pizza! ~| Check out my pizza dough recipe at https://nikoliskitchen.podbean.com/e/episode-032/ |~ 1 Pizza dough 1 c mozzarella cheese, shredded Crab Rangoon filling as prepared above 8-10 wonton wrappers Oil for deep frying For the pizza, preheat your oven to 450°. Heat your oil to 350°. Roll out your pizza dough and fit it into your pizza pan or on a pizza stone. Prepare your crab rangoon filling as above and spread it in an even layer over your pizza dough. Drop your wonton wrappers into the oil and fry them- they'll only take about 30-60 seconds until they are golden brown. Remove to a paper towel-lined plate until cooled. Place the wonton wrappers in a bag and crush them to desired size. Spread in an even layer over the pizza. Top with mozzarella cheese. Bake your crab rangoon pizza for 10-12 minutes or until nicely browned. Remove from the oven and top with sweet chili sauce. Sweet Chili Sauce ~| This recipe is largely adapted from https://www.daringgourmet.com/sweet-chili-sauce/ |~   2/3 c rice vinegar 2/3 c water 1/2 c white sugar 2 T cooking sherry 2 T gochujang 4 T crushed garlic 4 T crushed ginger 2 T reduced sodium soy sauce 4 t cornstarch Red food coloring Add all ingredients but the cornstarch into a small saucepan and bring them to a boil, stirring regularly. Mix the cornstarch with 2 T of cold water to form a slurry. Add the slurry to the saucepan once the sugar is dissolved.  Stir until thickened and remove to cool.  Yield: Approx 2 cups. Calories/Serving: Approx 35 calories/serving (one serving = 2 tablespoons).   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Midnight Swing" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt.

Welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm talking about ridding karma and the idea of it from your life, because it only foments negativity. Let it go. On the back of that, I talk about the holidays coming up and break down a recipe for oven roasted split chicken breast. Thank you so much for listening, and thank you so much for coming on this journey with me.   Featured Recipes for this Episode 4- 1/2 lb split chicken breasts 1/2 c olive oil 2 c fresh basil, chopped 1 bulb of fresh garlic, finely chopped 1 T fresh rosemary, chopped 1 T fresh thyme, chopped 1 T black pepper, finely ground 1 T turmeric 1 T salt (more or less to taste) Zest & juice of 2 lemons Combine all of the marinade ingredients together in a large bowl and whisk together to combine. Place your chicken in the marinade, coating everything well. Refrigerate for four hours. Preheat your oven to 400°. Place your chicken breasts on an elevated rack on a baking tray. Bake for 40-50 minutes or until chicken is cooked through. Remove from the oven and tent with foil. Rest for 10 minutes and serve immediately. Yield: 4 roasted chicken breasts. Calories per serving: 650 per chicken breast (assuming 1/2 lb breast).   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Midnight Swing" and "Sunset Eyes" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt. "Langholmen" - Gustav Lundgren

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week on the show, I'm talking about the projects I failed to complete in November and how hard I've been on myself for it- and how I need to stop being so hard on myself and celebrate the success, even if I only finished 80%. On the other side of that, I'm breaking down a recipe for Orange Chicken based on a recipe from Delicious Day! I whipped up a killer basmati rice with homemade orange butter as a side and it was wonderful. Please check out the recipe breakdown below and let me know what you think! Thank you so much for listening, and thank you so much for coming on this journey with me.   Featured Recipes for this Episode ~| Orange Chicken recipe is largely based on the recipe from Delicious Day at https://www.youtube.com/watch?v=xJQYjO_2dhg. |~ Marinade:  4 large chicken breasts, cubed (about 2 lbs) 2 T crushed garlic (use a garlic press if you have it) Juice & zest of 2 oranges 2 t salt 1 t black pepper 1 t turmeric Orange Sauce: 1 t ground ginger or crushed fresh ginger 1 t chipotle chili powder 1/2 c dark brown sugar Juice & zest of 2 oranges 1/2 c rice vinegar 1/4 c low sodium soy sauce Slurry: 2 T corn starch 1/4 c cold water  Batter: 1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/4 c water, more to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available) For your rice: 2 c basmati rice 3-1/2 c water 2 T orange butter 1 t salt Orange Butter: 1 stick of butter, softened Juice & zest of 1 orange 1 t white sugar 1/2 t salt To make your butter, combine the ingredients together in a bowl and mix together until well-blended and refrigerate until you're ready to use it. For the rice, rinse your rice until the water runs clear.  Combine all ingredients in a medium saucepan and turn on high heat.  Once this starts to boil, cover and reduce the heat to low.  Cook the rice for 13-15 minutes or until the liquid is gone (mine took 14). Remove from the heat and let it rest for 5 minutes. Fluff with a fork and serve. Prepare your marinade for the chicken a few hours ahead of time by combining all ingredients together in a large bowl.  I noted above to use a garlic press if you have it- I chopped garlic for this but didn't chop it nearly small enough, which resulted in some large chunks of garlic getting stuck to the chicken during frying. In the future I will crush it. Leave the bowl in the fridge, covered, for about 4-6 hours until ready to cook (the Delicious Day recipe only calls for 30 minutes, but this will allow the flavors to really penetrate the chicken).  When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil.  Add your deep fry thermometer on the side of the pot if you have one.  Combine all of the ingredients for your sauce in a large bowl and whisk until combined; set this aside until later. Prepare your cornstarch slurry by combining your cornstarch and cold water and mixing this together until combined. Set aside until later. Turn on mid-high and begin heating the oil.  Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl, shaking off any extra marinade.  Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue).  Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready.  Add your chicken in batches (I did two), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later).  Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Add the sauce to a large skillet and heat over medium heat, stirring regularly. Once this starts to simmer around the edges, stir it constantly to make sure it doesn't burn. Begin adding your cornstarch slurry a bit at a time, stirring to incorporate it. The sauce will thicken pretty quickly- if it gets too thick, add more water. Once you've added the last of your slurry, cook for an additional minute and turn off the heat, stirring regularly. Add your chicken to the pan and stir and toss until every piece is well-coated. Serve over your basmati rice. Yield: Approximately eight 4-ounce servings of chicken and about 4 cups of rice. Calories: 356 calories per serving of chicken. 200 calories per 1/2 cup serving of rice.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Segment Break "Break Fast" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Glitz at the Ritz" - Jules Gaia "Lama House" - Oceans and Infinity "Aurelian" and "New Zealand Story" - S.A. Karl "Friend or Foe" - Johannes Bornlöf

Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! I'm thrilled to be coming back this week with a brand new Table for Two featuring the absolutely incredible Em of Verbal Diorama, a show that's all about the history and legacy of movies you know, and movies you don't! Em is here to talk all about all things Mac & Cheese, the ultimate in comfort food. It was such a thrill to have her on the show to talk about her memories of her mom making mac & cheese and to share her love of all things film. She is truly a joy and you need to do yourself a favor and subscribe to her show anywhere you listen to podcasts. You can follow Em on Instagram, Facebook, and Twitter and check out more about her show- and sign up for her newsletter- at https://www.verbaldiorama.com/. Em, you were an absolute treat to share the mic with. Thank you for coming on the show, and thank you so much to everyone out there for listening. You are amazing, and I hope you are having a wonderful day, week, month, and year. Thank you so much for coming on this journey with me. Em and I talked for about 90 minutes total for this episode and you can hear the uncut version of this episode- with at-length discussions about where Keanu should be put into the MCU, her memories of watching movies with her grandparents, and more- on patreon! Sign up today for this and other great bonus content today!   Featured Recipes for this Episode 4 T unsalted Butter (1 stick) 4 T flour 2-12 oz cans evaporated milk (whole milk) 1/2 large onion, chopped 10 cloves garlic, finely chopped 2 T brown sugar salt to taste 1 T cracked black pepper 1 T turmeric 1 t paprika 1/2 t allspice olive oil 16 oz freshly-shredded or cubed cheddar cheese 1 lb of small shells 1/2 c crushed potato chips (your choice) 2 c shredded mozzarella cheese Preheat your oven to 350°. Add olive oil to a large stockpot or dutch oven at mid heat. Add the onions and a sprinkle of salt to begin sweating them down. Once they start to get translucent, add your brown sugar. Reduce the heat to low and cover. Saute the onions for 15-20 minutes until they are nicely browned and softened. Remove the cover and add your garlic, cooking for just a minute until perfumed.  Add your flour and cook together for a minute, stirring together until a paste forms. Keep stirring and cook this for a minute to cook out the flour. Add your paprika, turmeric, and black pepper and stir until combined.  Add the evaporated milk and stir until combined. Return the heat to medium and continue cooking until it forms a thick roux. Remove from the heat and add your cheese and butter, stirring to combine. Add back to the heat intermittently if necessary to melt the cheese, but the roux should be hot enough to melt it eventually.  Boil your pasta in well-salted water, leaving it a little less than al dente so it can finish in the sauce in the oven. When soft, strain the pasta and return to your pot. Add the cheese sauce mixture and stir to combine. Spoon the mac & cheese out into a 9x13 baking dish or into individual serving dishes (I have 12 oz. cocottes).  Top with your crushed potato chips & mozzarella cheese. Bake for 30 minutes or until the cheese is hot and bubbly. Serve immediately! Yield: 8 cups. Calories per serving: 729 per 1 cup without the chips (amount with the chips will vary depending on the type of chip).   Em's Original "Recipe" for mac & cheese: Boil the pasta, drain (boil it for a few mins less than on the packet) Make the cheese sauce by combining butter and flour, then whisking in whole milk and seasoning with salt & pepper Cook the sauce until it's nice and thick. Add in cheese (I usually use cheddar) and a little paprika, stir well. Combine cheese sauce with cooked pasta. Transfer the mac and cheese to a baking dish, sprinkle with more cheddar, add mozzarella and some crushed ready salted crisps (aka chips!) but make sure the crisps are on top to make it extra crunchy! Bake for 30 mins or so til cheese is bubbly   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Segment Break "Lots of Love, Judy" by David Celeste. Licensed from Epidemic Sound. Check out more of David's music at https://open.spotify.com/artist/14elbOcXjl043MKBKQuGPS. Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV. Outro "The Climb" and "Daybreak" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Good Night Waltz," "Inner Vision," and "Iroh" - Wendy Marcini "Traces," "Calme," "Cessura," "At Dawn," "Demure," and "Dvala" - Ever So Blue

Hello all and welcome to this very special episode of Nikoli's Kitchen! I've had the audio floating around for months, but I finally got around to editing the audio from the AMA! A huge thank you to everyone who submitted questions for me to answer for this episode! Before we get there though, I reflect on my final moments in Endicott and where my life goes from here. Thank you all SO MUCH for coming on this journey with me!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits Intro Music "Daybreak," and Outro Music "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Music in this episode is by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2. Track Listing: "Contrarium" "Patchwork" "Dvala" "Cessura" "Legato" "At Dawn" "Gray" "Taiga" "Bookmarks" "Onthou" "Remembering"

Hi everyone and welcome to another Quick Bite from Nikoli's Kitchen! I've started counting calories pretty regularly again because I'm trying to drive results, and it's a really great way of reminding yourself of what you're putting into your body. In that spirit, I decided to take my normal orzo recipe- which calls for a whopping 450 calories worth of butter & oil- and I doubled up everything while cutting those in half. So this recipe yields twice what the old one does, but only uses 1 T of each instead of 4! If you're trying to lose weight and watch what you eat, it's important to understand exactly where calories come from, and with a few tweaks of an existing recipe, you can reduce portion calorie counts substantially. Thank you so much for listening, and thank you so much for coming on this journey with me.   Featured Recipes for this Episode 2 c homemade chicken stock 1 c white wine 2 c dry orzo 1 T unsalted butter 1 T olive oil Juice & Zest of 3 lemons 8 cloves of garlic, minced 1 c freshly shredded parmesan cheese Salt Pepper Turmeric Balsamic reduction Scallions, chopped Add butter & olive oil to a large saucepan over mid heat. Once the butter melts, add your orzo and toss until well-coated. Toast the orzo, tossing or stirring periodically so it doesn't burn. Add the wine, chicken stock, garlic, and lemon juice to the saucepan. Bring to a simmer and cover; reduce the heat to low. Cook for 18-20 minutes or until the liquid is absorbed. Remove the cover and add your cheese & lemon zest and season to taste, cooking over mid for just another minute or two to bring it together. Serve with a sprinkle of chopped scallions and a light drizzle of balsamic reduction. Yield- about 6 cups.  Approx 375 calories per 1 cup serving. If you're looking to further reduce the calorie impact per portion here, halve the amount of parmesan cheese (it accounts for a whopping 70 calories per portion). If you really want to cut it even further you can skip the toasting step and omit the butter and olive oil altogether. Doing both of these would reduce this to about 300 calories per 1 cup portion.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Tears" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week I'm talking about mental health awareness and that it's okay to not be okay- and that it's okay to need help. Special thank you to Heather of Just Heather's and Sunshine & Powercuts for the inspiration with her stream during mental health awareness week in New Zealand! Check out the resources and other information available from the Mental Health Foundation of New Zealand at https://www.mhaw.nz/.  It's kitchen science turned kitchen reality as I have assembled a breakfast lasagna! The recipe is getting there but definitely packs a lot of flavor. The breakdown below is my amended recipe based on the experience of making the first version, but I talk about the differences more in the show as well. Thank you so much for listening, and thank you so much for coming on this journey with me.   Featured Recipes for this Episode Breakfast Lasagna: 3 c sweet onion, diced 2 c sweet pepper, diced 3 c par-boiled potatoes, cubed 1 T canola oil 4 T butter 12 large eggs 12 oz cheddar cheese 2- 12 oz packages chicken breakfast sausage Sage Paprika Salt Pepper 9 crepês, around 8" diameter (crepê recipe listed below) Zest of 1 lemon 4 T scallions, chopped 2 c tomatoes, diced Hollandaise: 4 egg yolks 1 T lemon juice 1 stick unsalted butter Salt Paprika Pepper Crepês: 1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt ~| After my first experience with this as discussed in the episode, I went back and re-tooled the recipe, lowering the amount of butter and potatoes and adding some tomatoes in for a little bit of contrast, both in terms of flavor and color. This ended up somewhat heavy in a single piece at almost 700 calories- and that's without the hollandaise to top it. |~ Begin by preparing your various ingredients to layer into the lasagna. Add canola oil and 2 T butter to a large skillet at medium heat.  Once the butter melts, add your onion and pepper. Sprinkle some salt in to start sweating them down.  Cook them for 5 minutes or so; they'll get part of the way done here, but you'll finish them next. Add your potatoes to the skillet and toss everything together to combine. Do yourself a favor and par-boil the potatoes, it will make cooking them to the desired doneness far easier. Cook everything until your potatoes are nicely seared and browned and your veggies are softened. Remove from the heat and transfer to another dish. Whisk your eggs vigorously for about 30 seconds or so. If you like you can add some milk here, or water. Add remaining butter to your skillet and return to the stove at just above medium heat. Add your eggs and cook to your desired doneness- I think leaving them a little wetter than normal is fine because they'll finish in the oven. Remove eggs from the heat and transfer to another dish. Wipe the skillet clean at this point (no need to wash it). Cut your sausages in half lengthwise. Turn the heat up to mid-high and sear the sausages until well browned on both sides. Remove from the heat to rest. Once rested, chop them into pieces the same size as your potatoes and set aside until you're ready to prep your lasagna. Add your salt, pepper, lemon zest, sage, and paprika to the bowl with your sausage and stir to combine. Add your peppers, onions, and potatoes and stir to combine them as well.  Shred your fresh cheddar cheese and set aside. Prepare your crepês- Add flour, milk, eggs, canola oil, and salt into a medium bowl. Using an electric mixer, mix them together until blended. Grease your skillet or use cooking spray and heat the skillet at mid-high heat. Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly. Return to heat and flip as needed to cook it through. Transfer to a plate to rest. Preparing the lasagna- Preheat oven to 350°. Add two crepês to the bottom of a 9x13" baking dish. Layer over 1/3 of your potato/onion/pepper/sausage mixture.  Add 1/3 of your scrambled eggs. Add 1/4 of your cheddar cheese. Add two more crepês and repeat your layers, then repeat again. Add final two crepês on the top and finish with remaining cheddar cheese. Bake uncovered for 25-35 minutes or until cheese on top is nicely browned. Remove from the oven and rest. While your lasagna rests, prepare your hollandaise or other potential toppings. Hollandaise sauce recipe and instructions followed to the letter from Tyler Florence's recipe at https://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe-1910043 (instructions are copied below)- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.  Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.  Remove from heat, whisk in cayenne and salt.  Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving. Top your finished slices of breakfast lasagna with scallions and freshly-diced tomatoes as well as hollandaise or other toppings as necessary. Yield: 10 pieces Calories per piece: 500  Hollandaise calories: 64 calories per Tablespoon   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Empty Bones" and "Shadowed" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Relaxing Piano Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hello and welcome back to another Quick Bite from Nikoli's Kitchen! This time around I'm revisiting an idea I had for a vinaigrette and I tossed together a black pepper parmesan vinaigrette. Check it out and let me know what you think! Thank you so much for listening! I hope you are doing so amazing. Take good care of yourselves.   Featured Recipe for this Episode 1-1/2 c EVOO  1/4 c lemon juice  1/2 c white wine vinegar  2 T minced garlic  Zest of 2 lemons 2 T black peppercorns, freshly ground 1 t salt 1 c freshly shredded parmesan cheese Combine all ingredients into a shaker bottle or other container.  Shake vigorously to combine all ingredients together and dress your salad immediately.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome to another new episode of Nikoli's Kitchen! I hope you're doing absolutely amazing out there, wherever and whenever you are. Thank you so much for all that you do and for being a light in my life. This week on the show it's all about PIZZA! I'm so excited to talk to you guys about my new dough recipe, my new sauce recipe, and to break down three different varieties of pizza I made over the past two weeks. I know this episode took a bit longer to come out and I apologize, but my move is a month away and life is insane. Thank you all so much for your support, for listening, and for your patience. And most of all, for believing in me.   Featured Recipes for this Episode Pizza Dough:  1-1/2 cups hot water  1/4 c plain Greek yogurt 2 T olive oil  2 t Salt  1 t white sugar 1 t garlic powder  2 cups unbleached all-purpose flour  2 cups bread flour 3 t yeast  Combine the Greek yogurt, water, and sugar and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball.  If you're using this right away- Coat the inside of a large bowl or your mixing bowl with olive oil or olive oil spray and then return the dough to the bowl. Cover the bowl with a wet warm hand towel and leave to rise for 1 hour. If you're using this immediately, skip to "preparing your pizza dough." If you're freezing it, read on! If you want to freeze this- Separate your dough into two equally-sized dough balls. Drizzle about 1/2 T to 1 T olive oil into a large gallon-sized Ziploc bag.  Lay the bag flat and press the oil around so it coats the entire inside. Add the ball and seal the bag, removing as much air as you can.  Store in the freezer for future use.  When thawing- remove from the freezer 24 hours before you want to use it and put it in the fridge. Remove dough bag from fridge 3-4 hours before you intend to use it and leave in a warm place to rise in the bag.  Preparing your pizza dough- After the dough rises, separate it into two equally-sized dough balls.  Sprinkle a light dusting of cornmeal on your counter or surface.  Begin working your dough out by hand, keeping it circular.  Use a rolling pin as needed, flipping it periodically and stretching it to the size of your pizza pan.  Transfer the pizza dough to a sprayed pizza pan and press out all the way around. Calories per serving (1 full pizza dough) - 552. Approximate Yield - 2 pizza doughs.   Pizza Sauce: 1 90-oz can whole San Marzano tomatoes  2 4.5-oz tubes of tomato paste (16 T) 1-1/2 c garlic, crushed and chopped  5 c fresh basil, roughly chopped  1 red onion, chopped  1/2 c olive oil  Salt, pepper, and sugar to taste  Add the olive oil to a large Dutch oven at mid heat.  Add your onions and cook for a few minutes, sprinkling some salt to sweat them out a bit. Cover and reduce the heat to low and let them saute for 15-20 minutes or so until nicely softened and caramelized.  Remove the cover and return to mid heat.  Add the basil and half of your garlic and cook for 1 minute, stirring so nothing burns.  Add your tomato paste and stir until well-incorporated, cooking for another minute or so.  Add your San Marzano tomatoes and the rest of your garlic. Blend the entire mixture with an immersion blender until blended smooth. Stir sauce together to combine and cook until it starts to bubble; reduce the heat back to low and cover and allow the sauce to slow-cook for at least 30 minutes (I let mine go for at least an hour or two every time).  At some point during this cooking process, season with salt, pepper, and sugar to taste. I typically do about 1-2 T of salt, 2-3 T of pepper, and just about 1 t of sugar. Calories per serving (1 c sauce) - 185. Approximate yield - 12 cups.   Pizza Three Ways! ~| All of the pizzas below are baked at 450° for 12-15 minutes or until the cheese on top is browned. Remember to preheat your oven! |~ Cheese Pizza! 1-1/2 c pizza sauce 1 pizza dough 2 c shredded mozzarella cheese olive oil salt pepper Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T olive oil and brush around the crust. You only want JUST enough to cover it so add it 1/2 T at a time as you go. Add your sauce in an even layer. Add your cheese. Season with salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Cut and serve! Calories per serving (pizza, one piece) - 265. Approximate yield - 8 slices. Parmesan Arugula Pizza! 2 cups of arugula, roughly chopped 1/2 red onion, thinly sliced 2 roma tomatoes, thinly sliced 1/2 c parmesan cheese, shredded 1/2 c parmesan cheese, thinly sliced 1-1/2 c shredded mozzarella cheese Dipping oil salt pepper Balsamic reduction Place your thinly-sliced tomatoes onto a paper towel and sprinkle lightly with salt. Add another paper towel over the top (this will keep them from making your pizza too soggy). Set aside while you prep your pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T dipping oil and spread it around in a thin layer. Add as you go so the pizza doesn't get too wet; go about 1/2 T at a time. Add your tomatoes to the dough, then layer over your red onions. A mandolin is your friend for super-thin and consistent slices. Layer on your shredded mozzarella and the shredded parmesan. Season w/ salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove from the oven and top the pizza with the arugula and slices of parmesan cheese and add more black pepper. Allow to rest for a few minutes before slicing. Serve with a light drizzle of balsamic reduction. Calories per serving (pizza, one piece) - 270. Approximate yield - 8 slices. Breakfast Pizza! 8 large eggs 2 T half & half 1 c breakfast sausage, seared and chopped 1 c shredded cheddar cheese 1 c shredded mozzarella cheese Salt Pepper 1 T melted butter Chopped scallions Cut your breakfast sausages lengthwise and give them a good hard sear on both sides. Prepare your scrambled eggs with the half & half. You want them to stay a little wetter than you normally would make them, they'll finish on the pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Spread your melted butter in an even and thin layer over your dough. Layer your eggs over the dough, then layer in your sausages. Some fresh-diced tomatoes would definitely be at home here as well. Layer over your cheddar and mozzarella cheeses. Add salt and pepper to season. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Top with freshly-chopped scallions just before serving for a fresh crunch. Calories per serving (pizza, one piece) - 380. Approximate yield - 8 slices.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Trust," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Ambiment" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hi everyone and welcome back to another full-length episode of Nikoli's Kitchen! This week on the show I talk about what I've been up to in the kitchen and talk about not believing you're a failure, even if you fail. Always, always, always believe in yourselves! After the break, it's time to break down my recipe for homemade Naan with a garlic cilantro butter! Thank you all so much for listening!   Featured Recipe for this Episode ~| Research for this episode included recipes from Budget Bytes, Rasa Malaysia, Once Upon a Chef, and Gimme Some Oven. |~ 3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder 1 stick unsalted butter, softened 8 cloves of garlic, finely minced 4 T cilantro, finely chopped Salt and pepper to taste Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined. Set aside until ready to use later (keeping in mind it needs to be pliable enough to brush over the finished naan). Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside.  Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle (at least 24 inches or so long and mine was only 3" or 4" wide). Using a knife or pastry cutter, cut the rectangle into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot.  Roll out the dough chunks to about 1/8" inch thickness (should be roughly circular or ovular in shape, about 10" by 6" or so). Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 1-2 minutes or until it has browned and blistered. Flip it and do the same on the other side (my total cook time per piece was only about a minute per side). Once off the heat, immediately brush it with your garlic cilantro herbed butter. Keep them in the oven at 200° to keep them warm until ready to eat. Calories per serving (naan, one piece) - 315. Calories per serving (herbed butter, 1 T) - 110.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Lament V2," "Ali," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!

Hi everyone and welcome back to another Quick Bite from Nikoli's Kitchen! In this episode, I talk about making an orzo salad inspired by a dinner that Rebecca and I ate at one of her friend's houses while we were in Virginia. I decided to add a balsamic reduction over mine when I served it, and it turned out so incredible! Please try out the recipe and let me know what you think. Thank you for listening!!   Featured Recipe for this Episode 1 lb orzo 1-1/2 c cucumbers, diced 1-1/2 c tomatoes, diced 1-1/2 c fresh mozzarella, diced 1 c fresh basil 6 cloves of garlic, minced Zest of 2 lemons Juice of 1 lemon Salt Pepper Olive Oil 1 c balsamic vinegar 2 T brown sugar Make your balsamic reduction ahead of time- add vinegar and brown sugar to a small saucepan and reduce over mid-low heat. You want to reduce this down to about 1/4 c total liquid. As you reduce you'll notice a change where it goes from boiling to bubbling and "foaming" up. Once you reach this stage, remove from the heat and allow to cool, then refrigerate. Balsamic reduction makes a great drizzle for all sorts of fresh fruits, veggies, pastas, or anything else! Add orzo and a drizzle of olive oil (about 2 T) to a large stock pot and turn on heat to mid-high. Toss the orzo and let it toast until lightly browned, then remove it to a large bowl. Add water to the stockpot and salt it. Bring it to a boil and add your orzo, cooking it until it is tender. Strain the orzo and rinse with cold water. Allow it to drain completely. Add your veggies, garlic, basil, and cheese to a large bowl with the lemon juice and zest. When you're prepping these, the cuts should be uniform so all of the elements are the same size. Add your orzo to the bowl and toss together, mixing until it is well-combined. Add salt & pepper to taste and refrigerate. When serving, spoon out a portion and give it a light drizzle of the balsamic reduction.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Parting of the Ways - Part 02" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hello all and welcome back to a brand new episode of Nikoli's Kitchen! I know the release schedule has been on the crazy side the last month or two, but life is absolute chaos. But that doesn't mean I haven't been cooking and baking! In this week's episode I break down my recipe for green apple cinnamon rolls, which is a recipe I did once before in the old RestauRant days. I also talk about what I've been up to and a recent event where someone was unkind to me. Thank you all so much for listening, and thank you so much for coming on this journey with me.   Featured Recipe for this Episode ~| My original version of this recipe was adapted from the recipe from Two Peas and Their Pod which you can find here. |~ 4 T unsalted butter, softened 1/2 c Brown sugar substitute 2 Granny Smith Apples, finely diced 1-1/2 T Cinnamon  1 t nutmeg 1/2 t allspice 3 t dry yeast 1/2 c lukewarm milk 1 t granulated sugar, to proof the yeast 4 T unsalted butter 1/4 c granulated sugar 4-1/2 to 5 c unbleached all-purpose flour 1 T cinnamon 1 c hot water (or 1 c Cinnamon Roll beer) 1 egg, beaten 2 t salt 4 T unsalted butter, softened 2 c powdered sugar 4 T milk 1 t vanilla extract Leave 1/2 stick of butter out at room temperature to soften. Combine your brown sugar, apples, cinnamon, nutmeg, and allspice in a large bowl with a sprinkle of salt. Leave this to sit, stirring periodically, to sweat out the liquid in your apples. Move on to preparing your dough. Add yeast and sugar to the lukewarm milk. Stir and set aside for about five minutes to proof. In the bowl of a stand mixer, add butter, sugar & substitute, and salt to the hot water/beer and beat for 30 seconds, using the beater blade.  Cool to lukewarm temperature.  Stir in 1 cup of flour and 1 T cinnamon and mix until smooth.  Add yeast mixture and mix until well combined.  Mix in the beaten egg. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes (your dough should be tacky but not stick to your hands). Tip your bowl onto a lightly floured surface; spray the inside of the bowl with cooking spray and set aside.  Knead your dough by hand, adding a little flour if it is still sticky, until it feels satiny and smooth (mine took between 8-10 minutes).  Return to the bowl, cover with a damp towel, and let it rise for 30 minutes.  After the dough has doubled in size, tip it back onto a lightly-floured surface.  Roll the dough out into a rectangular shape, roughly 24" x 14".  Spread dough evenly with the softened butter.  Strain your apples through cheesecloth or a paper towel, wrapping tightly and squeezing until all of the liquid is removed (your rolls will end up quite soggy if you leave this liquid in).  Spread the apples out evenly over the dough. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick.  Place the rolls into a greased 9" x 13" baking pan.  Cover again with the towel and allow them to double in size again, 30-60 minutes. Preheat oven to 350°.  Bake for 25-35 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.  Remove from the oven and let the rolls cool to room temperature. While the rolls are cooling, make the icing.  In a medium bowl, whisk together butter, sugar, milk, and vanilla.  Frost the cooled cinnamon rolls generously. Note- you can also refrigerate the rolls overnight and bake them the next morning.  After placing the rolls in the 9 x 13" baking dish, cover in plastic wrap and place in the fridge. In the morning, pull the rolls out and let them come to room temperature and finish their second rise- this took about 2 hours for me, so make sure you pull and prep them early. Bake as directed above.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hello and welcome back to another brand new Quick Bite from Nikoli's Kitchen! In this episode I'm breaking down a quick idea I had on a whim for a garlic parmesan coating for some air fried French Fries! This will completely change your fry game and it throws together in seconds! Please give it a try and let me know what you think!   Featured Recipe for this Episode 2 cup ball jar 1 c freshly shredded parmesan cheese 1 T cracked black pepper 1 T ground sea salt 1 T fresh rosemary, chopped 2 T fresh garlic, finely minced 1 t lemon zest 2 T lemon juice Olive oil Combine all ingredients but for the olive oil into the ball jar. Top with olive oil and close. Shake vigorously to combine and refrigerate.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This week on the show I talk about some Shakespeare because of course I do. After sharing what's been going on in my kitchen and talking about the episode gap- the AMA and more are still in the pipe, I promise, life is just crazy!- I get into a breakdown of one of my all-time favorite foods to make and eat... cheese lasagna. No, I don't make my lasagna with meat, and I'll explain why in the episode. Thank you all so much for listening, for your amazing support, and most of all your patience as I deal with the insanity of my schedule right now and try to get out regular content.    Featured Recipe for this Episode Homemade Pasta  5 c Homemade Marinara Sauce 2 c Shredded Mozzarella Cheese 1/2 c fresh-shredded parmesan cheese Prepared cheese mixture (see below) ~| Recipes for marinara sauce and homemade pasta can be found at https://nikoliskitchen.podbean.com/e/episode-014/ |~ 32 oz. whole milk ricotta cheese 1/2 c fresh-shredded parmesan cheese 4 c shredded mozzarella cheese 2 T cornstarch 2 T fresh oregano, chopped 2 T fresh basil, chopped Salt, pepper to taste 2 eggs Combine cheeses, cornstarch, eggs, seasonings, and spices into a large bowl and whip together with an electric mixer. Place back in the refrigerator until ready to use (Make sure you don't add the cheeses included in the main ingredients list, only those for the cheese mixture). Preheat oven to 350°. Add 1 c of sauce to the bottom of a 9x13" baking dish, spreading evenly. Take your prepared and rested pasta dough and unwrap it. Lightly flour your countertop. Cut the dough into quarters, re-wrapping the remainder until you are ready to prepare it. Roll the quarter of dough out to a rectangle roughly the size of your 9x13" dish and place it into the baking dish. Add 1/3 of your cheese mixture over your pasta and spread into a layer. Add 1 c of sauce over the cheese and spread out. Repeat this process two more times with pasta sheet, cheese, and sauce.  Add your final pasta sheet over the top and top with final 1 c of marinara sauce.  Top this with your shredded mozzarella and parmesan cheeses. Cover with foil and place in the oven for 50 minutes.  Remove the foil and bake for 10 more minutes. Turn the broiler on high and broil just until the cheese on top is browned. Remove from the oven and rest for 15 minutes.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Ever Mindful" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This was supposed to be my AMA episode, which I did record, but I omitted it from this so I could keep the episode around my normal length. That will be coming VERY soon! In the meantime, I share what's been going on with me lately as I struggle to find the time to get regular episodes recorded. I talk about failing, and why that's okay, so long as failing does NOT lead to giving up. After the break and a promo for the Race Against Time, I break down my recipe for homemade enchiladas! Thank you all so much for listening, and thank you so much for coming on this journey with me.   Please join The Nickscast and their friends and guests August 14th & 15th to help raise money for Trans Lifeline in the Race Against Time. They'll be live Noon to Midnight EST both days playing Chrono Trigger and trying to achieve every single ending, and there are tons of prizes and fun ways you can be part of it too. To learn more, visit https://raceagainsttime.io/. To learn more about Trans Lifeline, please visit https://translifeline.org/.   Follow Jarred on Instagram at https://www.instagram.com/jaycrushesit/!   Featured Recipe for this Episode 2 t chili powder 2 t chipotle chili powder 3/4 t chili lime sea salt 1/2 t fresh ground black pepper 1/4 t ground cayenne pepper  1 t cumin 1/4 t ground ginger 1/4 t ground turmeric 1/4 t dried oregano 1/4 t ground cinnamon 4 cloves garlic, minced 1/2 yellow onion, chopped 1 sweet bell pepper, chopped 2 T tomato paste 4 T vegetable oil 2 c vegetable stock 1-1/2 T cornstarch 1/4 c tequila  1 T agave nectar 12 corn tortillas 4 c Mexican cheese 1/2 c grilled peppers & onions, finely chopped 1-1/2 c grilled chicken, finely chopped 4 T fresh cilantro, chopped Add 1 T of vegetable oil to a large saucepan over mid heat. Once heated, add your onion and bell pepper (substitute hotter pepper to amp up the spice).  Saute for a few minutes, sprinkling in some salt to help sweat them down. Add your tequila and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft. While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes. At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed. Add your spices and cook again for just a minute as you continue to stir. Add the remaining vegetable oil and stir until well-incorporated. Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it! Add your vegetable stock and tomato paste and stir until well-incorporated. Using an immersion blender, blend this together until everything is well-incorporated. You don't need or want chunks in your enchilada sauce. Cook this for about 5 minutes or so, or until it is a nice and thick. Preheat your oven to 350°. Spray a 7x11 baking dish with cooking spray. Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. Combine your grilled peppers, onions, and chicken with the Mexican cheese (I used a bagged and shredded Mexican cheese blend). One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish. Continue this with all 12- you will need to squeeze them in and they'll be quite snug! Pour the remaining enchilada sauce over the top and top with additional cheese, if desired. Add half of the chopped fresh cilantro. Bake uncovered for about 30 minutes. Remove the dish from the oven and sprinkle over additional cilantro and rest for 10 minutes before serving.   Enchilada Recipes researched for this episode- https://lilluna.com/red-cheese-enchiladas-recipe/ https://www.gimmesomeoven.com/red-enchilada-sauce/ https://cookieandkate.com/enchilada-sauce-recipe/ https://www.twopeasandtheirpod.com/enchilada-sauce/   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Ever Mindful" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

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

Hello everyone and welcome to another quick bite here from Nikoli's Kitchen! This week I'm so excited to talk to you about this amazing recipe for deviled eggs. There's nothing that quite makes a summer BBQ like deviled eggs, and this recipe is an absolute smash hit out of the park. This featured recipe uses my Lemon Garlic Aioli recipe, so if you want to replicate something closer to what I made, this is the ticket (my lemon garlic aioli was also made with my homemade red wine mustard, which is on the earthy and dijon side of things). Thank you for listening! You are so amazing. I hope you have such a wonderful weekend and that your life is beautiful. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 12 medium-boiled eggs 3/4 c lemon garlic aioli 1 T dijon mustard  1 T yellow mustard Cracked black pepper Salt 1 T white vinegar Paprika Boil the eggs to medium, about 7-8 minutes total and remove from the heat. Pour cold water onto them to stop them from cooking and shell them. Cut the boiled eggs in half and remove the yolk to a large bowl; place the egg whites on a large platter in the refrigerator. Add aioli, mustards, vinegar, salt, and pepper to the egg yolks and whip together with an electric mixer. Place the filling into a piping bag or into a large ziploc bag and clip the end off. Pipe the filling back into the egg whites. Sprinkle paprika over the top of the eggs and refrigerate until it's time to serve.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome back to another overdue episode of Nikoli's Kitchen! I can only apologize for the gap in content last week as I'd bulk recorded some future episode stuff and the file got corrupted when I was saving it, so it was all lost. I am BACK, now, and here with a full breakdown of grilled cedar plank salmon... and I share some sage advice from one of my favorite TV characters of all time. Thank you all so much for listening and for all of your amazing support. You are incredible. Please never give up on yourself!    This year's Race Against Time takes place August 14th-15th from Noon to Midnight EST. The Nickscast and their guests are aiming to raise $2,400 for Trans Lifeline by streaming Chrono Trigger and trying to get all of the endings. To learn more or make an early donation, please visit https://raceagainsttime.io/.   Featured Recipe for this Episode 8 T (1/2 c) unsalted butter 4-6 cloves of garlic, finely minced 2 T ginger, finely minced 2 T brown sugar Zest of 2 lemons 1 t turmeric Salt Pepper Salmon filets Salt Pepper Turmeric Let the butter get about halfway to room temperature and add it to a large bowl. Add the remaining ingredients and stir together with a wooden spoon until well-combined. Transfer the herbed butter to wax paper and spread it out. Add another sheet of wax paper over the top or fold over the one you're using, then spread the butter thinner (around 1/8").  Using a pizza cutter or sharp knife, cut out slabs of butter that are approximately half the size of your filets. A few hours before grilling, soak your cedar plank in white cooking wine. Bring your grill up to high heat (500°+). Season the filets lightly with salt, pepper, and turmeric. Sear the filets skin-side up for 2-1/2 minutes and remove from the grill. Reduce grill heat to 375°. Place your cedar plank on the grill. Place the salmon filets skin-side down on the grill.  Add the herbed butter over the top and close the lid. Grill for 12-14 minutes or until cooked through (will depend on thickness).    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "May I Have this Dance," and "Misa" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hi everyone and welcome back to the latest episode of Nikoli's Kitchen! This week, I talk about being really overwhelmed recently to the point that I needed to set a schedule for myself, and I made a homemade basil lemon pesto for the first time ever! You are so amazing and I hope that wherever you are, and whenever you're reading this, you're living your absolute best life. Be good to others and love one another. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 1/3 c pine nuts 4 c basil leaves 1 c olive oil 8 cloves of garlic Zest of 3 lemons 1/4 c lemon juice 1/2 c freshly-shredded parmesan cheese 1 t coarse sea salt 1 t black pepper Add pine nuts to a large skillet and toast over medium heat, being careful not to let them burn (roll them around in the pan to toast them evenly). Combine all ingredients in a food processor or blender and blend together until well-combined.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Crows" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Garden Music" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello and welcome back to an all-new episode of Nikoli's Kitchen! In this week's episode, I talk about overcoming your immediate problems, recap my recent attempt to make dinner for Rebecca's parents for the first time, and I break down a recipe for a delicious chicken pecan salad that I made after watching an Arby's commercial. Thank you all so so much for listening and for your amazing support!   Featured Recipe for this Episode 3 boneless skinless chicken breasts 2 T olive oil (for chicken, if searing) 1 sweet yellow onion, chopped 10 cloves garlic, minced 1 Gala apple, chopped 1 cup celery, chopped 3/4 cup pecans, chopped 1 cup red grapes, halved 1.75 c plain Greek yogurt 1 c light Mayo 4 T honey Salt  pepper   Bacon, cut into 1/2 strips 1 avocado, diced Large slices of onion, marinated and grilled Filet the chicken breasts and season them however you would like. I have done them marinated and grilled, and I've done them seared with salt, pepper, lime zest, and lime juice.  Sear the chicken and cook it over mid heat until cooked through, approximately 4-6 minutes per side; if grilling, grill the filets on both sides over a hot grill for 4-6 minutes per side or until cooked through. Set aside to rest. Cut/chop fruits/veg/etc to roughly the same size and add to a large mixing bowl (do not add the avocado at this stage). Chop cooled chicken to same size as other ingredients and add to the bowl. Add yogurt, mayo, and honey. Add salt and pepper to taste. Mix well. Serve on a wrap or a toasted roll with grilled onions, avocado, bacon, or anything else as desired.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Let me Think," and "Shadowed" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Steve & Izzy were part of an incredible panel for the fifth Livestream for the Cure, and were joined by Gerald of Two Peas on a Podcast, Drew from Reel Feels, and a few cameos from Netflix & Swill and Nikoli's Kitchen podcasts to discuss APE MOVIES!!! Will we ever get sick of Ape Movies? What movies have somehow slipped past us (until moments after this aired when we ordered them)? What does the future hold for this incredible genre?!? Let's find out!!! So kick back, grab a few brews, take a shot, and enjoy!!! Also, follow us on Twitter, Instagram & Facebook @EILFMovies for details on our FREE upcoming live shows at Brewvie's Theater in Ogden, Utah!!! Our next show will be ... ... ... hopefully on Wednesday, July 14th, 2021!!! This episode is also brought to you by PodcArt Fest which will be coming back again on Saturday, July 10th, 2021!!! We'll be hosting a Virtual Festival celebration of Podcasters & Artists to help raise awareness and money for Artists in need during these times!!! For full details, follow us at @PodcArtFest on Twitter, Facebook & Instagram or you can also see our home page at my.boothcentral.com/v/events/podcart-fest-1 Try it today!!! Twitter - www.twitter.com/eilfmovies Facebook - www.facebook.com/eilfmovies Instagram - www.instagram.com/eilfmovies Etsy - www.untidyvenus.etsy.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi everyone and welcome to another brand new quick bite from Nikoli's Kitchen! I'm trying to get my life arranged into a workable schedule, so I'm so sorry I wasn't able to get the chicken salad recipe out last week. Have no fear, it will be out on Monday! In the meantime, take a few minutes (that's all it takes!) and prep this incredibly fresh and bright summer sangria for your backyard BBQ. It's got wonderful notes from the peaches and strawberries and packs a beautiful little kick. Thank you all so much for listening, and thank you so much for coming on this journey with me.   Featured Recipe for this Episode 3 white peaches, peeled and sliced 2 c strawberries, sliced 1 mango, peeled and chopped 2 bottles of dry or semi-dry white wine 2 c white rum 1/4 c white sugar Combine everything into a large pitcher and stir together.  Refrigerate and allow everything to come together for at least 24 hours.  Serve with a spoonful of fruit from the pitcher and enjoy! Variations- The mango is a bit pulpy and doesn't add as much as the other two, so omit it and add another 1 c of strawberries. If you're topping this off in a glass with some kind of soda (I'd recommend maybe Sprite or 7-Up or something of that ilk), then don't add the sugar. The soda will have more than enough sugar. Make it with brandy instead of rum. Add some raspberries or blackberries and make this with red wine instead of white!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at  https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/! Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!