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By Victoria Hart Glavin of Tiny New York Kitchen 

Easy and delicious! Enough said! INGREDIENTS

2 tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 Cup White Whole Wheat Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Sugar
1 Cup Milk
1 Teaspoon Vanilla Extract
12 Ounces Fresh or Frozen Raspberries

Preheat oven to 350 degrees. Add butter and olive oil to an 8-inch square baking dish and place in oven to melt for 5 minutes. In a large-size bowl combine flour, baking powder, kosher salt, and sugar. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth. INGREDIENTS

3 Pounds Washed Roma (Plum) Tomatoes
2 Cups Sliced Yellow Onions
6 Minced Garlic Cloves
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Crushed Red Pepper Flakes
32 Ounces Low-Sodium Chicken Broth
1 Cup Chopped Fresh Basil
1 Teaspoon Fresh Thyme Leaves
2 Bay Leaves
6 Tablespoons Shredded Asiago Cheese

Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Everyone deserves a good breakfast so make extra and freeze it. No need to defrost, just pop into the toaster for a quick breakfast. Make sure to completely cool French toast before freezing. You can also make this French toast a day in advance. Just refrigerate, covered with plastic wrap, and then heat on a cookie sheet (400 degree preheated oven) for 10 to 15 minutes. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

I think everyone loves Rice Krispie Treats so I decided to give the original recipe a fancy makeover by adding toasted chopped macadamia nuts and dark chocolate chips. The result is unbelievably delicious. INGREDIENTS

1/2 Cup Butter
20 Ounces Regular Marshmallows
1 Cup Toasted & Rough Chopped Macadamia Nuts
2 Cups Dark Chocolate Chips
6 Cups Rice Krispie Cereal

Preheat your oven to 350 degrees. On a parchment paper lined baking sheet spread out the macadamia nuts. Place in oven for 10 minutes. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

You can serve these delicious biscuits with dinner or use with Strawberry Shortcake. INGREDIENTS

2 Cups Sifted Unbleached Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
1/3 Cup Solid Vegetable Shortening
2/3 Cup Light Cream

Position your rack in the center and preheat your oven to 425 degrees. In large-size bowl, combine sifted flour, baking powder, and kosher salt. Use pastry blender or 2 forks to cut in shortening until mixture looks like coarse meal. Gradually add cream adding just enough cream so that dough is soft, but not sticky. Blend in cream with pastry blender (or forks). Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market. INGREDIENTS

1 Pound Fresh Gnocchi (16 Ounces)
1/2 Cup Unsalted Butter
1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
Grated Zest of 1 Lemon
Juice of 1 Lemon
3/4 Cup Pasta Cooking Water
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
2 Tablespoons Chopped Fresh Basil

Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

The best gnocchi I have ever tasted was in Rome. I was also lucky enough to make them with a wonderful Roman chef last October when I traveled to Rome. Gnocchi are very delicate and the procedure to make them is fairly simple. It may take some trial and error to understand the proper consistency of the dough. It must be soft, but not wet. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Maque choux is a traditional dish of southern Louisiana similar to succotash. It is believed that the name of this dish is a Cajun French translation of the Native American name. INGREDIENTS

1/4 Pound Diced Spicy Smoked Sausage
1/2 Cup Chopped Sweet Onion
1/2 Cup Chopped Green Bell Pepper
3 Minced Garlic Cloves
3 Cups Corn Kernels
1 Cup Sliced Fresh Okra
1 Cup Peeled, Seeded, Diced Tomatoes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper

In a large-size skillet sauté sausage over a medium-high heat for 3 minutes until browned. Add onions, bell pepper, and garlic to sausage in skillet. Sauté for 5 minutes until vegetables are tender. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Seriously, it doesn’t get much easier than this! Throw it in the slow cooker and go out and have fun. INGREDIENTS

1 Pound Boneless Beef Chuck Pot Roast (Cut Into 3/4 Inch Pieces)
1 Tablespoon Canola Oil
4 Cups Water
1 Can Undrained Diced Tomatoes (14.5 Ounces)
2 Cups Frozen Mixed Vegetables
2 Medium Peeled & Chopped Potatoes
1 Ounce Onion Soup Mix
1 Teaspoon Instant Beef Bouillon Granules
1/2 Teaspoon Freshly Ground Pepper
1 Minced Garlic Clove

In a large-size skillet brown meat pieces in hot oil over a medium-high heat. Drain fat. In a 4 quart slow cooker place meat and remaining ingredients. Continue Reading →

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