These freezer essentials will help you with your weekly meal prep as well as last minute meals that you need to get on the table fast.
Bagged frozen vegetables, like mixed peppers, broccoli, and spinach.
Bagged frozen fruit, like blueberries, mangos, bananas, and strawberries.
Bagged frozen pastas, like tortellini and ravioli.
Frozen waffles and pancakes.
Frozen potatoes, like tots, fries, and breakfast potatoes.
Rice and prepared side dishes.
Pre-made dough, pie crusts, and breads.
Frozen foods are not limited to frozen dinners. You can stock your freezer with healthier ingredients to make putting dinner together easy. There are endless possibilities with what you can make with frozen ingredients. As always, be creative and “work with what you got!”
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Turkey is the center of attention at the Thanksgiving table, but the sides are just as important.
Make the most out of ripe summer tomatoes. Create delicious tomato, mozzarella, and basil salads for a fast and fresh summer side dish.
Made with good-for-you ingredients, Chickpea Salad has become a Tiny New York Kitchen mainstay. A protein-packed side dish is easy to make and gets better when refrigerated.
Whether you’re hosting your first Thanksgiving or you’ve been making the family feast for decades, refer to our Thanksgiving timeline checklist to keep your prepping, shopping, and cooking on track for the big day.
1 TO 2 WEEKS BEFORE THANKSGIVING
Confirm the number of guests and plan your menu
Order your turkey
Plan your table setting, serving dishes, and decorations
Read through all your recipes to determine the food and cooking equipment you will need
Make your shopping and to-do lists
Shop for nonperishable food items, plus any cooks’ tools, cooking equipment and tableware you need
A FEW DAYS BEFORE
Prepare the turkey brine, but do not add the turkey, cover and refrigerate
Prepare food that can be made several days ahead of time, such as pie pastry and cranberry sauce
THE DAY BEFORE
Complete your food shopping
If you ordered a fresh turkey, pick it up or have it delivered
If you are brining the turkey, place it in the brine and refrigerate
Prepare dishes that can be made in advance such as soups and pies
Chop vegetables for side dishes; refrigerate in covered bowls or sealable plastic bags
Peel and cut the potatoes, place in cold water and refrigerate
Set the table
THANKSGIVING DAY
Refrigerate wines that need chilling
Prepare the stuffing and other side dishes
Prepare the turkey for roasting and put in the oven at the determined time
If you plan to stuff the turkey, do not stuff it until just before you put it in the oven
While the turkey is roasting, make the mashed potatoes
While the turkey is resting, make the gravy and cook or reheat the side dishes
Carve the turkey and serve your guests
Have a wonderful Thanksgiving!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
These little tweaks really do add up to lighter and more nutritious meals.
CUT CARBS
All types of vegetable noodles, from beet to squash, are available in the produce aisle or make your own. Serve in place of pasta or mix with whole-wheat spaghetti to bump up the fiber and cut calories.
SAY YES TO YOGURT
Creamy and delicious, yogurt is a great way to add calcium and probiotics to dishes that require cream or mayonnaise. Enjoy it baked into muffins, stirred into sauces, or whisked into dressings.
GO GREEN
Greens like kale, collards, and Swiss chard bring color and nutrients to your plate. Stir them into soups, sauté them for a side, or add them to sandwiches.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Remove Turkey From Refrigerator At Least 1 Hour Prior To Roasting.
Preheat Oven To 325 Degrees.
Place Turkey In Sink And Remove Neck & Giblets.
Place In Roasting Pan And Brush With Melted Butter. Season With Salt & Pepper.
Place Turkey In Lower Third Of The Oven And Roast For 10 Minutes Per Pound.
To Determine If Turkey Is Done, Place Thermometer Between Thigh & Breast. Temperature Should Register Between 160 To 165 Degrees And Juices Should Run Clear.
When Turkey Is Done, Remove From Oven, Cover Loosely With Foil, And Allow To Rest 30 To 45 Minutes, Which Allows Time To Heat Side Dishes.
Carve & Enjoy!
Approximate Cooking Times Based On 10 Minutes Per Pound At 325 Degrees:
9 Pound Turkey: 1 1/2 To 1 3/4 Hours
12 Pound Turkey: 2 To 2 1/4 Hours
14 Pound Turkey: 2 1/4 To 2 1/2 Hours
16 Pound Turkey: 2 1/2 To 2 3/4 Hours
18 Pound Turkey: 3 To 3 1/4 Hours
20 Pound Turkey: 3 1/2 To 3 3/4 Hours
22 Pound Turkey: 4 To 4 1/4 Hours
25 Pound Turkey: 4 1/4 To 4 1/2 Hours
If You Have Stuffed Your Turkey Then Add More Time.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Thanksgiving is nearly here. If you’re hosting Thanksgiving dinner don’t panic. Here are some important tips that will help you get organized and ensure that your meal goes smoothly and tastes delicious. What’s important is enjoying being with family and friends.
- Plan your menu according to the number of guests you’ll have.
- Order your turkey! Just how big should your turkey be? It’s recommended to have at least 1 1/4 pounds per person. If you round up a bit from that number, you’ll be able to enjoy leftovers.
- Finish your food shopping, and pick up your turkey two days before Thanksgiving. I hope that you’re turkey is a fresh one at this point. How long does a frozen turkey take to defrost? You’ll need to allow ample time to defrost your turkey in the REFRIGERATOR. Turkeys less than 12 pounds will take as long as two days to defrost. A turkey more than 20 pounds can take up to five days to defrost.
- Prepping is important. Make pie crust and store in the refrigerator. Finish any baking (cornbread, muffins, pies). Peel and cut potatoes, and store in water in fridge. Make fresh cranberry sauce. Cut carrots, celery, onions, and mushrooms for stuffing. Sauté and store in fridge. Place white wine in fridge to get nice and chilled.
- The day before Thanksgiving prep green beans, Brussels sprouts, cauliflower, or any other vegetables, and store in a Ziploc bag in the fridge. Set the table and label serving dishes.
- Thanksgiving Day prepare stuffing and other side dishes. Prepare turkey for roasting and place in oven at determined time. If you choose to stuff the turkey, do it right before you put it in the oven. Take stuffing out of the turkey immediately after cooking. While turkey is roasting, make mashed potatoes.
- How do you know when your turkey is done? Use a meat thermometer inserted into the meatiest part of the turkey. Wait for the reading to reach at least 165 degrees. If you’ve stuffed the bird, make sure that also reaches the same temperature for food safety purposes.
- Those glorious leftovers! If you refrigerate the turkey within two hours of serving, your leftovers will last three to four days.
- Try to relax and wait for your guests to arrive.
- Have a wonderful Thanksgiving!
"Work With What You Got!"
Victoria Hart Glavin Tiny New York Kitchen
Pasta Salad Ideas
Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen. All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations. Try them all throughout the summer for a whole treasure trove of side salads. If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu. All recipes below serve 4.
For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use. Add the Pasta to One of the Salad Combinations Below.
Nutty Beans & Greens
1 Cup Trimmed & Steamed Haricot Verts
1 Cup Baby Arugula
3 Tablespoons Toasted & Chopped Walnuts
1 Ounce Shaved Parmigiano-Reggiano Cheese
Snow Peas & Carrots
1/2 Cup Grated Carrot
1 Tablespoon Soy Sauce
1/2 Cup Thinly Sliced Snow Peas
1/2 Cup Shredded Red Cabbage
1/4 Cup Dry Roasted Peanuts
Cheesy Chickpea & Pesto
1/2 Cup Cooked Chickpeas
1 1/2 Ounces Crumbled Feta Cheese
1 Cup Halved Grape Tomatoes
1 Tablespoon Prepared Pesto
Mediterranean Medley
1/3 Cup Chopped Fresh Basil
1/2 Cup Thinly Sliced Cucumber
1 Cup Halved Cherry Tomatoes
1 1/2 Ounces Crumbled Feta Cheese
1 1/2 Ounces Sliced Kalamata Olives
Peppery & Nutty
1 Cup Arugula
2/3 Cup Thinly Sliced Radishes
3 Tablespoons Toasted & Chopped Walnuts
2 Ounces Crumbled Goat Cheese
Melon, Mint & Parm
1/2 Cup Fresh Cubed Cantaloupe
2 Tablespoons Fresh Mint Leaves
2 Ounces Thinly Sliced Prosciutto
1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese
Freshly Ground Pepper
Cherry Almond Crunch
3/4 Cup Pitted Halved Fresh Cherries
1/4 Cup Toasted & Thinly Sliced Almonds
2 Tablespoons Chopped Fresh Basil
1 1/2 Ounces Crumbled Goat Cheese
Picnic Superstar
1/3 Cup Sliced Avocado
1/4 Cup Red Bell Pepper Strips
1/4 Cup Fresh Corn Kernels
2 Cooked Crumbled Center Cut Bacon Slices
2 Ounces Quartered Fresh Baby Mozzarella Balls
Easter Menu Ideas
The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn. The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover. This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide. In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater. Here are some Easter feast ideas that may be useful in your home this Sunday.
Easter Breakfast Or Brunch
Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom
Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell
Asparagus, Arugula & Goat Cheese Quiche: Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust
Fresh Fruit Platter: Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries
Easter Appetizers
Asparagus Rolled In Pancetta
Mini Spinach & Ricotta Calzone
Bruschetta
Crudites Platter: Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots
Cheese Platter: Classic American & European Cheeses Cubes & Wedges For Snacking. Serve With Almonds & Crostini
Shrimp Cocktail: Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce
Smoked Salmon Platter: Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce
Whole Boneless Poached Salmon: Poached In White Wine With A Light & Creamy Dill Sauce
Soups
Spring Pea & Onion Soup: Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme
Carrot & Fennel Soup: Carrots, Fennel & Tomatoes Cooked In Vegetable Broth. Pureed Smooth
Salads & Side Dishes
Shrimp, Spring Pea & Morel Salad: Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette
Golden Beet, Radish & Frisee Salad: Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.
Grilled Asparagus: Marinate In Olive Oil & Kosher Salt. Grill
Gnocchi, Peas & Pancetta: Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest
Entrees
Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze
Apricot Bourbon Glazed Ham: Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked
Victoria’s Apricot Pork Tenderloin
Rosemary Rubbed Leg Of Lamb: Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare
Grilled Salmon With Crispy Potato & Leek Fondue: Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes
Rack Of Lamb: Roasted With A Variety Of Spices
Desserts
Carrot Cake With Cream Cheese Frosting
Chocolate Cake
Yellow Cake With White Chocolate Ganache
Victoria’s Caramel & Chocolate Pecan Bars
Fruit Tarts
Hot Cross Buns
