Taste With Nicki

Happy Due Date to our little cub today!!🐯 Anxious to meet you but we know Gods timing is perfect & you will come on the day he has chosen for you.✨ You are loved so much already & we can’t wait to shower you with all the love this world has to offer. 🧡

Thank you to our amazing friend & photographer for capturing these moments at our shower. You are an angel 📸 🤍
photography

11/10/2023

✨HAPPY FRIDAY!!! Head over to to grab a dozen of their fresh tasty donuts 🍩

Nothing better than handcrafted donuts and pastries that bring the community together.🤎

📍East Side -
5211 Mayfield Road
Lyndhurst, OH 44124

Hours:
Monday - Thursday: 6:00 am - 8:00 pm
Friday & Saturday: 6:00 am - 10:00 pm
Sunday: 6:00 am - 5:00 pm

📍West Side -
4010 Lorain Avenue
Cleveland, OH 44113

Hours:
Tuesday - Sunday: 7:00 AM - 6:00 PM

11/01/2023

HAPPY 25TH BIRTHDAY TO MY SUPERMAN😍🥳❤️‍🔥 I love you so much!! I’m so grateful to spend another trip around the sun with you & many more to come🎊

I’m so blessed to have you in my life 🥹 I love this little life we’re building and the journey we’re on. I can’t imagine this life without you. You are the most genuine, sentimental, hilarious, handsome, sweet, & hardworking soul. You deserve the best the world has to offer🫶🏽 Cheers to another year🎉

May God's goodness and love follow you all the days of your life. ~Psalm 23:6~ ✨

08/17/2023

Secured the bag (of the BEST sandwiches from ) 🥪

08/11/2023

✨Cooking with a glass of wine has always been the perfect peaceful way to end my day. Now that I’m pregnant things have changed & I can’t drink most wines. I was so excited when I found at my local - they make a delicious 0% New Zealand Sauvignon Blanc that is dealcoholized so anyone can enjoy a glass (or two!), on any occasion, even us pregnant women!!

My perfect summer pairing with this Sauvignon Blanc is fresh herby Chicken & Veggie Kabobs - you can grill these or air fry them! It’s the perfect balanced meal paired with Giesen’s light, fresh, and crisp Sauvignon Blanc. ✨RECIPE BELOW ⬇️

This wine was crafted to provide an alcohol-removed option that still exhibits typical Sauvignon Blanc characteristics. They create premium, full-strength New Zealand Sauvignon Blanc, before using advanced spinning cone technology to gently remove the aroma; and alcohol. The delicate aroma is collected and recombined with the wine to maintain its distinctive nose and flavor. This results in a dry, refreshing style of non-alcoholic wine with low calories.

🍃🍋Fresh Herb Chicken Kabobs🍋🍃
✨Dice 1lb of chicken into bite size pieces & marinate with 1/2 cup olive oil, zest of 1 lemon, 1/4 cup minced basil, 1/4 cup minced parsley, 1/4 cup minced scallions, 2 tablespoons oregano, 1 teaspoon minced garlic, 1 teaspoon salt & pepper each. Marinate for 30 minutes up to 4 hours.
✨Dice 2 zucchini’s, 1 bell pepper, & 1 red onion.
✨Add chicken and veggies to skewers. Brushing with remaining marinade when done. Grill until charred on all sides, about 8-10 minutes. Serve with a fresh tzatziki sauce & enjoy with Giesen 0% or Estate Sauvignon Blanc for those that are imbibing - check out the link in my bio to pick up a bottle at a Kroger-brand store near you!☀️

07/14/2023

✨🍩You Donut wanna miss out on these Italian inspired treats!! 🍩✨

Limited time at Brewnuts and these sell out FAST. I had to go back twice to get the ones I wanted😅 but it’s sooo worth it!!
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Flavors as pictured:
Blood Orange Spritz🍊🍹
Strawberry Cassata Filled🍓
Spumoni Bullseye 🍒
Garlic Parm Pepperoni Twist🍕
Limoncello 🍋
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06/05/2023

God Bless this beautiful life✨
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05/30/2023

🥗SUMMERY BALSAMIC STEAK SALAD🥗
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Salads don’t have to be boring. Add lots of texture, flavor, grilled protein and you have a healthy yummy meal to get you through the day! This recipe is just one way to spice up your salad game. The perfect summer salad with a tasty balsamic marinade, spring veggies, tangy goat cheese, and smoky roasted corn! RECIPE BELOW⬇️
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INGREDIENTS👩🏽‍🍳
~MARINADE~
1 lb sirloin steak or filet mignon
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper
🥩Marinate the steak In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Marinate for 30 minutes to an hour. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
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~BALSAMIC VINAIGRETTE ~
2 tablespoons basil leaves, minced
2 tablespoons parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon dijon mustard
Dash of salt and fresh ground black pepper
🥗 In a small bowl, whisk together ingredients for vinaigrette.
Toss together vinaigrette, mixed greens,tomatoes, goat cheese, corn, and red onion in a large bowl. Lay sliced steak on top of salad. Drizzle steak and salad with remaining vinaigrette as desired.
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05/02/2023

✨Food & Cooking is my passion, it has been my whole life. I thought I’d go to culinary school & become a chef. Until I actually went to culinary school & it lasted less than 3 months because I couldn’t afford it.
I was 18, just moved out, living on my own, working at a bank making 26k a year..culinary school would cost me 30k a year.
I got a tiny taste of the chef life.
If I’m honest the amount of work/time it was going to take & the cost financially I decided it wasn’t for me.
I dropped culinary school to work full time at the bank. I knew my future with food wouldn’t end there!! Fast forward 5 years later, 23 years old, and 20 different jobs under my belt because I just didn’t like anything I tried. Everything from sales, banking, serving, bartending, selling life insurance, home restoration, construction, logistics, corporate office jobs, etc. I tried it ALL. I had a hard time working for someone else’s company & dream when I had my own.
COVID hit in 2020, at the time I was an assistant for an investment banker and I finally decided to take it in my own hands. I called my boss, quit my job, & started posting pictures of my food.. not knowing where it would take me but having faith that sharing my recipes would get me somewhere.
No back up plan just making Taste With Nicki work no matter what. I made it my mission to find a way to make a living doing what I love..COOKING.
No matter what it took I’d make it work.
I spent my rent money on food just so I could keep posting recipes, I would ride my bike to the grocery store to save gas in my car so I could grab a couple ingredients for whatever I was cooking that day, I chased the sun to get the perfect lightning, I sacrificed so so much, I made TWN my #1 priority.
3 years later, I’m 26, working with some of my favorite brands, working with amazing restaurants, & I’m in the middle of writing my own cookbook 😭🥹 I thank God everyday for this journey & with God all things are possible!!!✝️ If you truly want something, you’ll do anything to make it happen. It’s one of best the lessons I’ve learned in the last couple years. ✨
•photography THANK YOU again for capturing me in my element👩🏽‍🍳

03/27/2023

✨HI!! It’s been a couple weeks since my last post & there’s some new friends following my page. So let me re-introduce myself with this sneak peak from my cookbook.
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My Name is Nicki Mejia, I’m 26 years old, I live in Cleveland Ohio, & my very first cookbook is dropping soon!! I can’t wait to share more recipes with you all, from my table to yours🫶🏽✨
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Also pictured is a spicy honey flatbread with caramelized onions, Gruyère cheese, arugula, and a crispy prosciutto drizzled with an easy spicy honey vinaigrette🔥 Should I drop the recipe? Let me know in the comments ⬇️
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Thank you .photography for spending so much time with me & capturing so many wonderful shots!! 📸

03/11/2023

02/26/2023

He slept after 56 hours of non-stop search and found 40 people alive under the rubble. This is the Tunisian hero Husky ❤🙏

02/23/2023

✨Jaden, my best friend, my swolemate, my love.. I don’t know what I’d do without you. You put the weight of the world on your shoulders to make things possible for me. Your constant support, love, & protection keeps me going. Your hard work day in a day out is appreciated so much & never goes unnoticed. Because of you I’m able to chase my dreams & have nothing to worry about. All I want in life is to chase these beautiful dreams with you by my side. 🤍✨
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I know this isn’t a typical post on my food page but this man deserves some recognition & appreciation for all that he does. Honestly without him I don’t know where this page would be.
His constant encouragement keeps me going, his support financially so that I don’t have to worry about anything except putting all my coins into TasteWithNicki, eating cold food because the camera ate first, me turning the kitchen upside down everyday to make content, eating some wild recipe I made and telling me it’s good when we both know it’s not, the list goes on lol
Through it all, you’ve always put my dreams first. Thank you so so much. WE LOVE YOU!!! 🥳💕🫶🏽
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Back to regularly scheduled content tomorrow with new recipes :)

02/17/2023

✨🥓JALAPEÑO BACON BOMBS🥓✨
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Thanks to turkey bacon these Jalapeño Bacon Bombs are a phenomenal snack to keep on deck even outside of the SuperBowl! RECIPE BELOW ⬇️
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Nicki’s Jalapeños Bacon Bombs 👩🏽‍🍳
🥓Cook 1 package turkey bacon in a pan till browned and slightly crispy. Set aside & once cooled chop into small pieces.
🥓In the same pan, add olive oil and sauté 3 jalapeños diced and 1 large shallot diced. Set aside.
🥓Brown up about a cup of chorizo.
🥓To a bowl add 8 oz of cream cheese, cooked turkey bacon, sautéed veggies, chorizo, and 1 cup of shredded cheddar cheese. Mix well.
🥓Using premade pizza dough the size of your palm, add bacon & cheese mixture into the center, fold outside dough into the middle over the filling to form a ball.
🥓Butter an oven safe skillet & add bombs next to eachother.
🥓Top with melted garlic butter & bake for 15 minutes at 400 degrees! Serve warm & Enjoy!
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