nicole k recipes

nicole k recipes Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from nicole k recipes, Kitchen/Cooking, 76 Street, New York, NY.

03/13/2026

NEW BEEF BULGOGI BOWLS WITH SPICY SAUCE, my latest dinner obsession! If you can't get to a Korean restaurant, try my version (like tonight ®). The meat sliced thin melts in your mouth and it's paired with rice, sliced cucumbers, kimchi, a fried egg and then drizzled with my spicy sauce that many of you already know and love! SAVE this post, SHARE with friends, and FOLLOW me for more easy recipes! Makes 4 servings BULGOGI MEAT 1/2 cup low sodium soy sauce 1/3 cup packed coconut sugar 2 tb sesame oil 2 tb chili garlic sauce 1/4 cup rice wine vinegar 2 cloves garlic, mashed 1 tb freshly grated ginger 1/2 tsp kosher salt 1 large shallot, sliced thin 2 1/4 lbs top sirloin steak, cut into 1/4 inch pieces 2 tb avocado oil SPICY SAUCE 1 cup plain greek yogurt 1/4 cup sriracha 2 tb rice vinegar 1/4 cup low sodium soy sauce 2 tb honey 1 tsp fresh grated ginger 1/2 tsp crushed red pepper flakes FOR THE BOWLS 3 cups cooked rice 4 fried eggs 1 cup homemade or store-bought kimchi 1 English cucumber, cut into ribbons Optional: sesame seeds

03/12/2026

SMASHED TATER TOT SALAD WITH DILL PICKLE YOGURT DRESSING, the perfect FUN dish to make for the Super Bowl! Tater tots will always be one of my favorite comfort foods, so I thought what better than to smash them and get them crispy and turn them into a salad?! The dressing is a creamy and tangy dill pickle dressing (no mayo), which goes so well with the tater tots and everything else in the salad. I intended to add bacon, but forgot lol. This recipe is easy to make and packed with flavor. SAVE this post, SHARE with friends and FOLLOW me for more easy, fun recipes! Makes 8 servings TATER TOT SALAD 28-32 oz tater tots (this is 2 bags of or 2 bags of or 1 bag of Ore Ida mini tater tots, depending on the brand you want to use) 2 Persian cucumbers, chopped 4 green onions, sliced 3 dill pickles, chopped 1/3 cup red onion, finely diced 4 slices cooked bacon, chopped (optional) CREAMY YOGURT DRESSING 1 1/2 cups greek yogurt 1 lemon zested and juiced 3 tb fresh dill, chopped 1/4 cup dill pickle juice 1 tsp dijon mustard 1/2 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/2 tsp ground black pepper

03/11/2026

Cookie tower for my galentine’s day party made by ♥️💕

03/11/2026

PAN SEARED CHICKEN W/ COCONUT CURRY BROTHY RICE aka my latest hyper fixation meal and it is easy to make! You simply pan sear chicken thighs and then make the most flavorful coconut curry broth that gets poured directly over warm rice, for the ultimate comfort food experience. All I have to say is that you must-MUST-make this and report back because it is amazing. SAVE this post, SHARE with friends, and FOLLOW me for more!! Makes 4 servings For the chicken: 2 tsp avocado oil 4 boneless, skinless chicken thighs Salt & pepper 1/4 cup chicken broth For the broth: 2 tsp avocado oil 2 tsp ginger, grated or ginger paste 3 cloves garlic, minced 2-3 tb red curry paste (depending on your spice preference) 1 t Better than Bouillon 3/4 cup chicken broth 114 oz can full fat coconut milk 1 tsp fish sauce 1 lime, juiced 2 cups cooked jasmine rice (to save time, I buy frozen and then microwave it!) 2 green onions, sliced 2 tb cilantro, chopped, for garnish 2 tsp chili oil for garish (optional) - I used which has peanuts in it :) Additional lime wedges Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken thighs to the skillet. Cook for 5-7 minutes without moving (VERY IMPORTANT), and then flip only when the chicken easily releases on its own. Cook for 7-10 minutes more. Pour in the chicken broth to deglaze the bottom and sides of pan with the crispy browned bits until they're no longer sticking to the pan. Remove from heat and let chicken cool on a cutting board before slicing. Next, make the sauce. In a saucepan over medium heat, add the avocado oil. Once hot, add the ginger and garlic, stirring for one minute, then adding in the curry, bouillon and broth. Stir for another 2 minutes then add in the coconut milk, fish sauce and lime. Cover, reduce heat to low and let simmer for 5 minutes. Make rice your preferred way. Assemble your bowls with rice on the bottom, 1 sliced chicken breast, and a generous pour of the broth on top. Garnish with green onions, cilantro and chili oil. Serve with lime wedges. ENJOY!

03/11/2026

CHOCOLATE COVERED STRAWBERRY BROWNIES made using boxed brownie mix to save time. Lemeeeeeee tell you, these are incredibly delicious-messy in the best possible way and worth every single bite! These are the perfect Valentine's Day treat, trust me you need to make them. TY to my girl for the inspo! Boxed brownie mix of choice 1 jar strawberry jam 3 cups strawberries, sliced 1 3/4 cups chocolate chips 2 tsp coconut oil Flaky salt Make brownies according to package instructions and let cool. Once cool, spread an even layer of strawberry jam on top, then press the strawberries on top. Finally, melt the chocolate. Add chocolate chips to a large bowl along with the coconut oil. Melt in the microwave in 2-3 30-second increments until completely smooth, mixing in between. Once completely melted, pour the chocolate over the brownies. Sprinkle with flaky salt. Freeze for 10 minutes or refrigerate for 20, so the chocolate hardens. Then slice into squares and enjoy.

03/09/2026

PB COOKIE DOUGH S'MORES BITES, one of my fav sweet treats to always have on hand! The base is melted chocolate, then there's a thick layer of edible cookie dough mixed with crushed peanut butter cups, marshmallows, and a little more chocolate. Freeze and pop out a square or two anytime the sweet craving hits! SAVE this post, SHARE with friends and FOLLOW me for more fun recipes! Comment LINK and I will DM you my ice cube trays-they are super sturdy and have covers so you can stack them easily! 12/10 recommend! Cookie dough layer 13/4 cups almond flour 1/4 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1 cup crushed peanut butter cups (I used the dark chocolate PB cups from Trader Joe's) 1 cup mini marshmallows of choice (I used vegan marshmallows) Chocolate base/top 1 cup mini chocolate chips (I used ) 2 tsp coconut oil First make the cookie dough. In a bowl, mix together the almond flour, maple syrup, coconut oil and vanilla extract. Chop the peanut butter cups and fold them in. Set aside. Next, make the chocolate layer. Add chocolate chips and coconut oil to a bowl and microwave in 2-3, 30-second increments until melted and smooth. Pour a tiny amount into each ice cube cavity (~1/2 tsp). Freeze the tray for 5 minutes. Remove tray from freezer. Fill each cavity 3/4 way with cookie dough, pressing it down firmly. Then add 3-4 mini marshmallows on top, followed by remaining chocolate. Freeze for 2 hours and enjoy. I like storing these in the freezer because they defrost quickly! ENJOY!

03/09/2026

CREAMY NO-STRAIN STRAWBERRY CASHEW MILK is truly one of my favorite things to prep each week! I use it for my iced matcha lattes, coffee, overnight oats and more! It is thick, creamy and truly better than ANYTHING you can buy in the store and less expensive too! This recipe makes 2 liters, which I go through in a week! Comment LINK and I will DM you the links to everything here including the strawberry powder! O Recipe makes 2 liters 1.5 cups raw cashews 1 cup freeze dried strawberries or strawberry powder 6 cups cold water 3 tb maple strup 1 tb vanilla extract 1/2 tsp sea salt Add all of the ingredients to a high speed blender and blend for 2 minutes until the liquid is completely smooth (no chunks of cashews or strawberries). Transfer to jars, cover and store in the refrigerator for up to one week.

03/08/2026

EASY HIGHER PROTEIN GARLIC SWIRLS that happen to be gluten-free too, made with the simplest ingredients that you already have. Think garlic knots but more fun and trust me, so easy to make. I love serving these with marinara or arrabiatta sauce but they are great on their own too. SAVE this post, SHARE with friends and FOLLOW me for more! Makes 16 swirls 2 cups gluten free flour 1 tsp kosher salt 1 tb baking powder 2 cups fat free greek yogurt (I love !) 1/4 cup unsalted butter 4 cloves garlic, minced 3 tb grated parmesan cheese 2 tb italian parsley, chopped Serve with: marinara or arrabiatta sauce Preheat oven to 375F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, salt and baling powder. Add the greek yogurt and mix well until you get a ball. Yes it will be crumbly at first but it will come together. Pro tip: use a stand mixer if you have one so the dough comes together in less than a minute. If you mix by hand like I am, it will take about 5 minutes-still easy! Transfer the dough ball to your surface and if it's sticky just add a bit of flour. Cut the dough into 4 pieces, then cut each of those 4 pieces into 4 more pieces! Youll have 16 pieces. Roll out each one into a cigar shape about 8 inches then roll up into a coil. Add 8 to the baking sheet. You'll need a second baking sheet if you want them done at once or work in batches. Bake for 22-23 minutes. Remove from oven. Melt butter over medium low heat in a pan and add the garlic. Don't let the garlic burn. Add the swirls and coat well, flipping so the bottom side is up. Sprinkle with parmesan cheese and parsley and enjoy on their own or with the sauce.

03/08/2026

NO BAKE COOKIE DOUGH BITES, one of my fav sweet treats to always have on hand! The base is melted chocolate, then there's a thick layer of edible cookie dough, peanut butter and a little more chocolate. Freeze and pop out a square or two anytime the sweet craving hits! SAVE this post, SHARE with friends and FOLLOW me for more fun recipes! Comment LINK and I will DM you my ice cube trays and everything I use in my reels. Cookie dough layer 13/4 cups almond flour 1/4 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1 cup mini chocolate chips PB layer 1 cup creamy peanut butter 2 tsp coconut oil, melted 2 tb maple syrup Chocolate base/top 1 cup mini chocolate chips 2 tsp coconut oil First make the cookie dough. In a bowl, mix together the almond flour, maple syrup, coconut oil and vanilla extract. Fold in the chocolate chips and set aside. Next, make the chocolate layer. Add chocolate chips and coconut oil to a bowl and microwave in 2-3, 30-second increments until melted and smooth. Pour a tiny amount into each ice cube cavity (~1/2 tsp). Freeze the tray for 5 minutes. While freezing, make the PB layer by whisking together the peanut butter, melted coconut oil and maple syrup. Remove tray from freezer. Fill each cavity 3/4 way with cookie dough, pressing it in. Then add a thin layer of the peanut butter mixture on top, followed by remaining chocolate. Freeze for 2 hours and enjoy with a little flaky salt on top. I like storing these in the freezer because they defrost quickly! ENJOY!

03/07/2026

ONE PAN CREAMY LEMONY SHRIMP AND ORZO, a new one since I drop salmon recipes you go, KJ tam!. I love a good one pan meal that has all the comfort vibes and if you do too, this is the one you need to make. The shrimp cooks in lemon and butter and then it gets added to the same pan with the lemony orzo and you have dinner on the table in ~20 minutes from start to finish. This one is a WINNER like omgeeee so good and I cannot wait for you to make it! Be sure to FOLLOW me for more dinners like this, SAVE this post and SHARE it with your friends :) Makes 6 servings SHRIMP: 2 tb butter 11/2 Ibs medium shrimp peeled and deveined, patted dry with a paper towel 2 tb lemon zest 2 tb lemon juice ORZO: 1 tb olive oil 2 large shallots, very finely diced 4 cloves garlic, mashed 2 3/4 cups chicken broth 1/2 cup white wine of choice 1 cup orzo 1 tsp kosher salt 1 tsp ground black pepper 1/2 cup freshly grated parmigiano reggiano cheese often and I've had requests for other seafood meals- 2 tb lemon juice 1/4 cup parsley, finely chopped 3 tb fresh fill, finely chopped

03/06/2026

Ok 4, if you count water and salt. Makes 1 round loaf Ingredients 1 packet yeast 1 1/2 cups warm water 2 tsp kosher salt 3 cups gluten free flour Instructions In a large bowl, whisk together the yeast and warm water. Add the flour and salt and mix until you well combined. The dough will be sticky as shown. Cover the bowl and let’s sit in a warm place for two hours to rise (I just put mine in the -unheated- oven since it’s warmer in there than in my house!). Preheat your oven to 450F. Place a covered Dutch oven inside the oven while it is preheating. Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough. Form a ball, using more flour if needed. Score the top in an X shape. Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover. Bake for 35 minutes. Remove the cover and bake for 6-8 minutes more. Remove from the oven and carefully lift the loaf out to cool. Once the bread has cooled, slice and enjoy as desired!

Address

76 Street
New York, NY

Website

Alerts

Be the first to know and let us send you an email when nicole k recipes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to nicole k recipes:

Shortcuts

Share

Category