Glazed Donuts FROM SCRATCH and Life Needs Editing

06/08/22 • 39 min

9 Listeners

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.

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Guest Appearances

I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.

I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!

It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!

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" fr...

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

Important Links

(All links open in a new window)

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.

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" fr...

Previous Episode

Blackened Fish Tacos & A Letter to Myself

11 Recommendations

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.

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Next Episode

Quick Bites - Tomato Zucchini Salad w/ Mozzarella Pearls

6 Recommendations

CW/TW: In this episode I talk about suicide and death. If you're struggling right now, I promise you, you're not alone. Please reach out and talk to someone today. In the United States, you can call the National Suicide Prevention Lifeline at 800-273-8255. If you're not in the U.S., there are resources in your country that can help you. Please don't ever give up, no matter what. You are not alone.

This month's patreon donation (with a match from me) was made to the American Foundation for Suicide Prevention. Learn more about AFSP and make a donation yourself at https://afsp.org/. The donation was made in Richard Nadolny's name. Richard was the narrator of the Oz 9 podcast which I am a huge fan of. Please check out the show and start listening today at https://oz-9.com/.

Welcome back everyone to the first Quick Bite in quite a long time! In this week's episode I'm finally getting a chance to tell you about this beautiful tomato zucchini salad I concepted months and months ago to pair with a crispy panko-crusted salmon dish. This one's super easy to throw together with not many ingredients, and it's super calorie-friendly too. Give it a try and thank you so much for listening!

Featured Recipe for this Episode

4 cloves of garlic, minced
Fresh dill, chopped (optional)
1 T lemon juice
1 T cracked black pepper for salad
1 t salt for salad
1 T olive oil
2 c green zucchini, quartered
32 oz container of mozzarella pearls (optional)
2 c sweet cherry tomatoes, halved or quartered

Preheat your oven to 400°.
Place your zucchini in a large bowl and drizzle over your olive oil and add some salt and pepper- NOT the S&P you've reserved for the salad itself.
Roast them on an elevated rack on a baking tray in the center of the oven for 10-12 minutes.
Place them on the top oven rack and turn the broiler on high.
Broil until they start to blister and caramelize, then remove from the oven. Allow them to cool.
Chop your zucchini and tomatoes to be the same size as the mozzarella pearls, if you're using them. Keep your chopping consistent so your bite is consistent.
Add the garlic, dill, lemon juice, salt, and pepper.
Toss everything together until well-coated and serve immediately.

Yield: 4 cups
Calories per Serving: 102 per 1/2 cup- omitting the mozzarella from the recipe makes it only 32 per serving.

Variations:

Replace the dill with basil and drizzle a balsamic reduction over this for an elevated caprese-style salad.
Replace the lemon and dill with lime and cilantro and add in a teaspoon of chili powder or cayenne pepper for a fresh salad with a little kick.
Grill your zucchini instead!

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