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

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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!

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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.

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.

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 c all-Purpose flour (516 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.

Hello and welcome to what will likely be the final episode of 2022! This week, I'm talking about this amazing Asian BBQ Sauce I made out of a lot of the leftovers and components of Asian dishes I've made on the show over the past year or so. I don't know Asian food very well, but I know BBQ sauce, and I was thrilled to try to chuck tamarind and palm sugar into one, and the results absolutely blew me away.

Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but aboutyour journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at [email protected] and I'd love to sit down and chat with you.

Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.

Featured Recipe for this Episode

1-1/2 yellow onions, diced 2 jalapeño peppers, diced 1/2 c rice vinegar 3 c water 1 stalk of lemongrass, cut in half and halved lengthwise 1/4 c pomegranate molasses 3 T fresh ginger, minced 1 bulb of garlic, minced 12 T palm sugar, crushed 1 c tamarind paste 1/4 c dark soy sauce 1/4 c rice wine 2 T gochujang 2 T black bean paste 2 c Ketchup 1/2 t sesame oil 1 t fish sauce

Drizzle a bit of vegetable oil into a large skillet over mid heat and add your onions and peppers. Sprinkle in a bit of salt and cook, stirring periodically, for 3-5 minutes. Add your rice vinegar, 1-1/2 c water, and your lemongrass. Reduce heat to low and cover, allowing to simmer for 12-15 minutes or until liquid is mostly gone and the onions and pepper are softened. Remove the lid. Turn heat back to mid and discard the lemongrass. Cook off the rest of the liquid, then make a space in the center of the pan for your ginger and garlic. Cook ginger and garlic for 1 minute, stirring so it doesn't burn. Deglaze the pan with your rice wine. Add the rest of the water, the pomegranate molasses, palm sugar, tamarind paste, soy sauce, gochujang, black bean paste, ketchup, sesame oil, and fish sauce. Stir until everything is well combined. Bring to a simmer and reduce heat to low, allowing everything to cook and come together for 30-60 minutes. Using an immersion blender, blend everything down into a smooth sauce. Jar 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 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).

I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (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: "My Foolish Waltz" by Wendy Marcini.

Hello and welcome to another quick bite here in the limbo between seasons four and five! Today I'm busting out the apples and mascarpone cheese and things are going to get RICH. This makes for the perfect sweet breakfast treat to kick off your day!

Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but aboutyour journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at [email protected] and I'd love to sit down and chat with you.

Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.

Featured Recipe for this Episode

Apple Filling-

3 apples, peeled and sliced thin 1/4 c light brown sugar 1/2 T cinnamon 1/2 t nutmeg 1/4 t allspice 1/4 t salt 2 T unsalted butter 1/2 c water 1 t cornstarch

Add butter to a saucepan over mid heat. Add your apples, sugar, and spices. Toss to coat well. Make a slurry with your cornstarch and water, then add. Cover and reduce heat to mid-low. Cook until sauce is thickened and apples are soft.

Mascarpone Cream Cheese Filling-

8 oz 1/3 fat cream cheese, softened 8 oz mascarpone cheese, softened 1 T vanilla 1-1/2 c powdered sugar 1/8 c milk

Combine everything but the milk into a large bowl or the bowl of a stand mixer. Start on low with an electric mixer and mix until combined. Whip in an electric mixer on mid-high until smooth, 1-2 minutes. Add more or less milk to desired consistency.

Crepês-

1 c all-purpose flour 1-1/2 c milk 2 eggs 1 T canola oil 1/4 t salt

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.

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).

I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (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: "Moments Passing By," and "I Will be Right Here with You" by Wendy Marcini.

Welcome everyone to the first inter-season Quick Bite after season four! Today's "quick" bite isn't quite as "quick" in terms of cooking or preparation, but I promise you that nothing in the world says "stick to your ribs" food quite like my Smoked Cheddar Chicken Chili. The perfect bowl full of warmth and home for a cold winter evening, this chili is packed with decadent chili flavors, smoky chicken thighs, and rich cheddar cheese sauce. Please enjoy this recipe and give it a shot for yourself! Thank you so much for listening!

Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but aboutyour journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at [email protected] and I'd love to sit down and chat with you.

Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.

Featured Recipe for this Episode

Marinade-

1-1/2 lbs chicken thighs, bone-in and skin on Zest & juice of 2 limes 2 T olive oil 1 T sea salt 1 t chili powder 1 T ground black pepper 1 c cilantro, chopped 8 cloves of garlic

~| I chose to do this with bone-in/skin-on chicken, because it'll have more flavor when you grill/cook it. You can do boneless/skinless if you like. |~ 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.

Chili-

3- 12 oz cans of preferred beans 4 c whole milk 1/2 c all-purpose flour 1 stick of butter 16 oz cheddar cheese, cubed 2 large onions, diced 2 bell peppers, diced 2 jalapeño peppers, diced, OR 2 other hot peppers- optional, to your desired heat level 10 cloves of garlic, minced 1 c white wine 4-5 T cumin 3-4 T chili powder 1 T black pepper 1 T Turmeric 1 T Italian parsley, chopped 1 T cilantro, chopped Salt to taste Brown sugar to taste

Over a grill at mid-high or in a skillet at mid-high, sear the chicken on both sides and cook through. Remove and allow to rest. Remove the meat from the bones. Save the bones and skin for future chicken stock! Chop the chicken so it is the same size as the rest of your ingredients (all of your ingredients should be the same size in the finished chili for a consistent bite).

Add a splash of olive oil to a large Dutch oven or stock pot and heat over mid heat. Add half of your onions and peppers, tossing until well-coated. Add some salt to start sweating them down. Stir periodically. After 2-3 minutes, add your white wine and a sprinkle of brown sugar. Reduce heat to low and cover, cooking the onions & peppers for 15-20 minutes until soft and well-caramelized. Return the heat to mid and cook out most of the liquid, stirring frequently. Clear a space and add your garlic, turmeric, cumin, black pepper, and chili powder and cook for 1 minute or so, stirring continually so the garlic and spices don't burn. Add your flour and stir until well-incorporated, cooking for a minute or so. Add the stick of butter and allow it to melt. Continue stirring and cook until a roux forms, roughly 3 minutes (it tends to clump up with all of the other stuff in here, just keep stirring and cooking it). Add your evaporated milk and continue stirring until it begins to thicken into a béchamel.

Reduce the heat to mid-low and add your chicken, beans, and the rest of your onions and peppers. Stir until well-combined. Bring back to a light simmer, and cook for 10-15 minutes to bring everything together, stirring periodically. Remove from the heat and add your cheese and parsley, stirring until it is melted. Season to taste. OPTIONAL: Serve with fresh scallions 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 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: "Down the Memory Lane," and "Sandcastle" by Magnus Ludvigsson.