The Kitchenista Diaries

The Kitchenista Diaries Follow

Self-taught cook. DMV. Creator,, #kitchenistasundays.

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#ThanksgvingPrep: Turkey 101! Got you covered on all your FAQ about shopping, prepping, cooking and serving turkey for the big day. Link in bio!
#kitchenistadiaries #thanksgiving #thanksgivingturkey
#ad The Thanksgiving turkey doesn’t have to be complicated, but a few quality ingredients can make simple recipes shine. Luckily, #GiantHasIt! I started with a Nature’s Promise Organic Turkey from my local @giantfood, dry brined overnight with salt and Cajun spices, then oven roasted with clarified butter to yield crispy skin! The flavorful drippings really add a nice kick to the gravy! Recipe: 
1 Nature’s Promise Organic Turkey, 12 to 14 lbs
3 tbsp Kosher salt
2 tbsp smoked paprika
1 tbsp dry mustard
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp salt-free poultry seasoning
2 tsp cayenne
¼ cup canola oil
8 oz unsalted butter
1 large onion, diced
1 carrot, diced
1 celery stick, diced
2 cups water or stock
. (1) Combine salt & spices. Rub the turkey with oil, then season liberally with spice mix over the skin and underneath the skin of the breasts.
(2) Arrange turkey on a roasting pan or sheet pan, loosely tent with plastic and refrigerate overnight, up to 2 days.
(3) To prepare clarified butter, simmer butter in a saucepan until melted. Skim the white foam off the top. When frothing subsides, pour butter through cheesecloth. Clarified butter is better suited to use for roasting at high temperatures without burning!
(4) Remove the brined turkey from the fridge. Scatter the onion, carrot, and celery over the bottom of a large roasting pan. Pour in enough water or stock to cover the bottom of the pan. Lay the turkey over the vegetables, or elevated on a cooking rack set in the pan. Tuck wing tips underneath the breasts or wrap with foil. Brush turkey with clarified butter, also smearing some underneath the skin of the breasts.
(5) Preheat oven to 450°F. Insert a probe thermometer into the thickest part of the breast to monitor temperature. Once the oven is ready, place the turkey on the middle rack.
(6) Cook for 15 minutes, then reduce the oven temperature to 350°F. Roast until the internal temperature of the breasts reads 155°F and the thighs are at least 170°F.
(7) Remove turkey from the oven and allow to rest for at least 15 minutes before carving. Roasted drippings can be strained and added to gravy.
#ThanksgivingPrep is in effect this weekend! For those doing all the cooking, you have a lot of groceries in your future...have you cleaned the fridge and freezer out? 👀

Time to get rid of all those mystery leftovers, condiments you opened two years ago, freezer burned veggies and everything else taking up unnecessary space. Organize yourself for success next week.

Psst...While you’re at it, head to the pantry to toss out expired spices, because there’s no point in cooking with zero flavor! (If you’re in the DC area, hit up @thespicesuite and treat yourself to new blends for your holiday dishes!)
#kitchenistadiaries #kitchenista #kitchenistaholidays #thanksgiving2018
#ad: For the perfect #Thanksgiving salad, look to some of fall’s best ingredients! All of these beautiful seasonal ingredients were conveniently found at my local @giantfood, because #GiantHasIt! Even people who aren't entirely convinced that they'll enjoy #Brusselssprouts will be coming back for seconds! #Recipe below: 
1 lb Brussels sprouts
1/3 cup hazelnuts
2 tbsp butter; more as needed
1 shallot, minced
1 large Honeycrisp apple, peeled and sliced thin
Leaves from a couple sprigs of fresh thyme, finely chopped
2 tbsp hazelnut oil (or olive oil)
1 tbsp sherry vinegar, or to taste
1 tbsp maple syrup, or to taste
1/3 cup dried cranberries
Kosher salt, to taste
Cracked black pepper to taste
. (1) Quarter Brussels sprouts. Trim & discard stem ends. Pull off the outer leaves and set aside. Reserve cores.
(2) In a large oven-safe skillet, toast hazelnuts until fragrant at 350°F for 10 mins, until golden brown w/ blistered peels.  After removing from oven, transfer the hazelnuts to a towel to steam for a few minutes. Rubbing hazelnuts between the towel will help remove most of the peels.  Chop the nuts, set aside.
(3) To prepare vinaigrette, whisk the hazelnut (or olive oil), sherry vinegar & maple. Adjust sweetness to taste, then season with salt & pepper.
(4) Return skillet to the stove top. Over medium heat, melt 2 tablespoons of butter. Sauté Brussels sprouts cores until tender and browned in spots, 3 to 4 minutes. Season with salt and pepper. Transfer the cores to a plate and set aside.
(5) Add more butter to the pan if needed. Sauté the diced shallots and sliced apples just until softened, 1 - 2 minutes. Add thyme. Fold in the Brussels sprouts leaves, cooking just to wilt the leaves slightly. Season with salt & pepper.
(6) Return the sautéed Brussels sprouts cores back to pan. Drizzle with vinaigrette; just enough to lightly dress all of the ingredients without making things soggy. Add the dried cranberries and stir to toss all ingredients together. Turn off the heat.
(7) Garnish salad with chopped hazelnuts. Serve immediately or at room temperature.
#kitchenistadiaries #kitchenistaholidays #thanksgivingdinner #thanksgiving2018 #holidaycooking
Coffee braised #oxtail over @mozzapi #smokedgrits. Check out my IG stories highlights for more shots from our tasting event at @maaza29kitchen last night! #kitchenistadiaries #kitchenista
In the kitchen prepping for tonight’s dinner at @maaza29kitchen! Follow my IG stories for some shots behind the scenes throughout the day!  #kitchenistadiaries #kitchenista #tastingmenu #culinaryexperience #dmv #northernvirginia #princewillamcounty .
**We had a cancellation and can accommodate 2 more guests tonight if you’re able to make it! Service starts at 7pm, $110 w/ $50 wine pairing package. Please message or text me if interested!**
2 seats remaining for Tuesday’s nine course dinner at @maaza29kitchen in Gainesville VA! Please direct message me if you’re interested and ready to book, or to be added to the wait list for future dates! Looking forward to another fun evening with fellow food enthusiasts! 🙌🏾
#SalmonPatties, crispy duck fat fried egg, peppers & onions, smoked stone ground grits. A little something for breakfast over the weekend. Recipe for the salmon patties is in the #kitchenistadiaries Vol 1 ebook! Grits from @mozzapi. #kitchenista #brunchthings
All the holiday recipes you need in one digital cookbook. Swipe left for the table of contents. Now through 11/21/18 take 50% off with code “thanksgiving2018” at! And don’t forget to head to the blog for the #ThanksgivingPrep Guide to get your game plan together!
I'm kicking off my #thanksgivingprep guide this week! In Part 1, I'm breaking down everything you can get an early start on in the weeks leading up to #Thanksgiving! Scroll to the end for a discount code on the holiday cookbook! Head to to read the post! .
#kitchenistadiaries #kitchenista #kitchenistaholidays #cookingtutorial #cookingtips #holidaycooking #thanksgivingdinner #thanksgivingrecipes 
#thanksgivingfood #thanksgiving2018
I was told I don’t post enough of my own pictures here, and it’s probably time to reintroduce myself to a growing audience... 🙌🏾 I’m Angela Davis, aka #thekitchenista! I’m a self-taught home cook, food photographer and mom of two living in Northern Virginia. (My son Jaden is 15 and my daughter @ravenmariedavis AKA “Biscuit” is 4!) My journey as a food blogger started six and a half years ago when I created The Kitchenista Diaries. Since then I’ve transitioned from a construction accounting career to a new path growing a freelance culinary business. My passion is bringing people together at the dinner table! I believe every dish — and cook — has a story.
You can find my recipes at and in my digital cookbooks at Twitter is the best place to catch me for food related conversations, especially on #KitchenistaSundays! Pretty soon you’ll start seeing me dive into the holidays, so get ready for all things Thanksgiving!
Outside of my blog, I work part time as a consultant for social media, do commissioned recipe development, as well as freelance writing (my latest was for @eatvoraciously!) I collab with @maaza29kitchen on a ticketed monthly dinner event. Occasionally I cater private events in the DMV area, with a focus on intimate home dinner parties! Email is always the best way to contact me for serious business inquiries.
If you’re a commercial brand interested in partnering on content or events, please use the email address in my bio to request my media kit and rates!
Raided my sister’s fridge and pantry to whip up a little something on the fly, don’t think she’ll mind at all lol. Curry roasted #chickenwings + spicy glaze, with #coconutriceandbeans. 🙌🏾 #kitchenistadiaries