All posts by Andrew Hicks

Christmas Cookies with Chef Preston

We’ve barely finished off the Turkey and already my mailbox is full of Christmas cards. I love baking  Christmas Cookies and delivering them to friends and family. Growing up in a small town in Southeast Kansas, we would go Christmas caroling then deliver cookies and candies to the elderly. Great memories. Christmas cookies are an easy and quick treat that always brings a smile. 

Christmas Cookies 

Decorative box of Christmas CookiesChristmas cookies have been a holiday tradition since Medieval Europe. If you are going to venture into baking your treats, you can take comfort in knowing that all cookies have a few simple ingredients like sugar, flour, eggs, and butter. Additionally many recipes commonly include baking soda, baking powder, vanilla extract and sometimes brown sugar too. Beyond that, you are free to embellish till your gift-wrapping heart explodes. 

Christmas Cookie Recipes 

There are a million cookie recipes on Pinterest. You can check out my Christmas Cookie Pinterest Board for more ideas.  Here are my two favorite cookies that I am going to be making by the dozens this holiday season.  

Traditional Christmas Cookies:

Use this basic sugar cookie recipe to create traditional Christmas cookies. With a little practice, you will be creating perfect Pinterest-worthy photos. For this cookie, I default to the queen of domestic culinary bliss Martha Stewart. For this recipe, you will need:

  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Find the details for putting together this cookie HERE

Peppermint Mocha Christmas Cookies:

Peppermint Mocha Christmas Cookies
Peppermint Mocha Christmas Cookies

 

 

 

 

 

When I saw this recipe on sallysbakingaddiction.com I knew I, and everyone else, would love them. It’s like your favorite Peppermint Mocha Cappuccino in cookie form. One of my new favorite Christmas Cookies of all time.  To make this cookie you will need. 

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup  granulated sugar
  • 1/2 cup  packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour 
  • 1/2 cup + 2 Tablespoons  unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 Tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 1 cup mini or regular size semi-sweet chocolate chips
  • 8 ounces white chocolate, coarsely chopped
  • 3 large candy canes, crushed

For details on how to make these to Christmas Cookies head over to Sally’s Baking Addiction, or jump to the recipe by clicking HERE.

Soft & Chewy Cranberry White Chocolate Chip Cookies:

Cranberry and White Chocolate Christmas Cookies
Cranberry and White Chocolate Christmas Cookies

 

 

 

 

 

I found this recipe at thedomesticrebal.com. I wanted a cookie that looked like Christmas and I think this one fits the bill. We did decide to add some chopped pecans just for some spice. For the recipe you will need: 

  •  ¾ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla extract 
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
For details on how this all goes together, head over to The Domestic Rebel or jump to the recipe by clicking HERE

5 Must-Have Thanksgiving Items

Thanksgiving is just around the corner. Have you planned the perfect menu? If you are a little intimidated by the task of creating the perfect Thanksgiving Day dinner, here are five must-have items that will leave your guests wowed and wanting more.

Thanksgiving Turkey

Thanksgiving wouldn’t be complete without the prize-winning bird. Nailing the perfect balance of both fully cooked and still tender and succulent is no easy task, but will come with practice. One of my favorite recipes is this one by its basic and straight forward. Follow it exactly and your bird will be everyone’s favorite.

  1. Preheat oven to 350 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan.  Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 2 to 3 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

This is a family recipe that we have used for years. It’s kinda simple but I think that is what makes it so delicious.

Sweet Potatoes

These are a must. I was raised with the pour it from a can, cover it in brown sugar and marshmallows and call it done. But over the years I have refined the recipe into my own creation. Just a reminder to use Sweet Potato peeler, the skin of sweet potatoes is rougher and a bit harder to peel, so give yourself plenty of time for the extra effort.

This recipe makes two servings.

Ingredients
  • 1 large sweet potato (12 to 14 ounces)
  • 2 tablespoons unsalted butter
  • 1 teaspoon finely grated fresh orange zest
  • 1 tablespoons fresh orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon honey
  • 2 teaspoons chopped, pecans (optional)
  1. Peel and cube sweet potato.  Bring water to boil.  Cook sweet potatoes until they are tender, about 20 minutes.  Drain.
  2. Return to pot and mash sweet potato with remaining ingredients. Top with pecans or even brown sugar.

Cranberry Relish

Please, whatever you do, don’t open that nasty can of gelatin mess. The recipe below is simple and one I have used for years. Don’t save the sassy side dish just for Thanksgiving, you can whip it out year along for a tangy garnish to both chicken and pork.

1 un-pealed orange, ends cut off, cut into eighths, and deseeded
1 12 oz package of cranberries
3/4 to 1 cup sugar
couple dashes of pumpkin pie spice (to taste)

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to taste. Store in refrigerator or freezer.

Makes about 3 cups.

I honestly have no opinion on the great pie debate. To me, Thanksgiving is both Pumpkin and Pecan or it simply isn’t Thanksgiving. For the first time holiday chef, a pumpkin pie made with canned pumpkin can be a quick and easy dessert.

In my family, we had three holiday treats that were essential to every Thanksgiving. Giblet Gravy, Oyster Dressing, and my favorite Pretzel Salad. I was in high school and we had a progressive dinner and one of the parents made Pretzel Salad and we have had it as a family tradition ever since. This recipe is easy to follow. Try it out and let me know what you think.

Baked Lemon Chicken

Baked Lemon Chicken
Serves 4
Easy and delicious and it's gluten free!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
226 calories
2 g
96 g
12 g
27 g
6 g
111 g
656 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
111g
Servings
4
Amount Per Serving
Calories 226
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 96mg
32%
Sodium 656mg
27%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 27g
Vitamin A
6%
Vitamin C
7%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless skinless chicken breasts, that have been pounded to even thickness
  2. 4 cloves garlic, peeled and minced
  3. 3 tablespoons melted butter
  4. 2 tablespoons freshly-squeezed lemon juice
  5. 1 teaspoon fresh thyme leaves
  6. 1 teaspoon Kosher salt
  7. 1/2 teaspoon freshly-cracked black pepper
  8. optional garnishes: fresh lemon slices, extra fresh thyme sprigs
Instructions
  1. Heat oven to 450°F.
  2. In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
  3. Pour the melted butter mixture into the baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides. Then sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
  4. Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush. Bake again for 5-8* minutes, or until the chicken is cooked through and no longer pink. (So the chicken will bake for 15-18 minutes total. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. The FDA recommends 170°F.)
  5. *Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
  6. Once the chicken is cooked, remove the pan from the oven and brush the chicken thoroughly with the butter mixture once more. Loosely cover the pan with aluminum foil, and let the chicken rest for at least 5-10 minutes. Serve immediately, garnished with extra lemon slices and thyme sprigs if desired.
Adapted from Gimme Some Oven
beta
calories
226
fat
12g
protein
27g
carbs
2g
more
Adapted from Gimme Some Oven
Preston Cooks For You http://prestoncooks.com/

Roasted Cranberries and Brussels Sprouts Recipe

Roasted Cranberries and Brussel Sprouts with Maple Glaze
Serves 2
Yummy Brussel Sprouts with a cranberry and maple glaze.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
128 calories
31 g
0 g
0 g
4 g
0 g
166 g
108 g
19 g
0 g
0 g
Nutrition Facts
Serving Size
166g
Servings
2
Amount Per Serving
Calories 128
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 108mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 6g
24%
Sugars 19g
Protein 4g
Vitamin A
17%
Vitamin C
164%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-1/2 cups brussels sprouts, halved
  2. 3/4 cup fresh cranberries
  3. 4 tablespoons maple syrup
  4. Salt, to taste
Instructions
  1. Preheat the oven to 400°, and grease a baking sheet or 8×8 baking dish.
  2. In a large bowl, combine the brussels sprouts, cranberries and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
  3. Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
  4. Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
Adapted from La Casa de Sweets
beta
calories
128
fat
0g
protein
4g
carbs
31g
more
Adapted from La Casa de Sweets
Preston Cooks For You http://prestoncooks.com/

Spicy Paleo Chili

I love chili all year long but in the winter, chili is a must have. On the cold days ahead, warm up with Spicy Paleo Chili. Packed with tons of flavor, I adapted this recipe from one of my favorite cook books, Paleo Effect, and their Paleo Chipotle Bison Chili

This Spicy Paleo Chili is so good you will want to make it every night. The original recipe calls for Bison, which can get pretty pricey. I didn’t feel that the Bison added extra flavor. After experimenting, I can say that just about any ground meat will do. So  I substituted beef in my recipe below. 

Enjoy! 

Spicy Paleo Chili
Serves 6
A spicy paleo chili to warm you up on those long winter nights.
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366 calories
14 g
94 g
21 g
30 g
7 g
357 g
533 g
7 g
1 g
11 g
Nutrition Facts
Serving Size
357g
Servings
6
Amount Per Serving
Calories 366
Calories from Fat 191
% Daily Value *
Total Fat 21g
33%
Saturated Fat 7g
37%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 94mg
31%
Sodium 533mg
22%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
16%
Sugars 7g
Protein 30g
Vitamin A
121%
Vitamin C
48%
Calcium
14%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs ground Grassfed Beef
  2. 1 Tbsp Olive Oil
  3. 1 Sweet Onion
  4. 3 Garlic cloves
  5. 3 Carrots
  6. 1 Green Pepper
  7. ½ cup Water
  8. 1 cup Beef Broth
  9. 26oz Crushed Tomatoes
  10. 1 Tbsp Chili Powder
  11. 1 Tbsp Arrowroot Powder*
  12. 1 Tbsp ground Chipotle Pepper
  13. 1 ½ tsp ground Cumin
  14. Coarse Sea Salt and Black Pepper (to taste, ~ 1 tsp each)
  15. 10 Basil Leaves
Instructions
  1. Peel and dice the carrots, onions, garlic and green pepper, keep them separated.
  2. Heat the oil in a large stock pot over medium-high heat (7). Add the carrots and sauté about 2 minutes. Then add the onions stir until golden brown (caramelized). Once golden, add the green peppers, garlic, arrowroot, chili powder, arrowroot, chipotle pepper, and cumin. Stir until incorporated.
  3. Mix the meat with the Paleo Adobo seasoning. Then add it to the vegetables and stir, cooking until no longer pink. Once cooked, add the tomatoes, water and beef broth. Stir to incorporate, season with sea salt and pepper, then turn down the heat to medium-low (3).
  4. Technically, the chili is done, but I like to let it simmer on medium-low for a while. You can cover the pot or leave it uncovered, but the longer you let it sit, the more the flavors will mingle. Maybe 10 minutes before serving, add the chopped basil leaves and stir in. I like to save a few to garnish on the top as well.
Adapted from Paleo Effect
beta
calories
366
fat
21g
protein
30g
carbs
14g
more
Adapted from Paleo Effect
Preston Cooks For You http://prestoncooks.com/

Vegan Chocolate Mousse

Who doesn’t love Chocolate Mousse? I love eating and making it, but with many new diets cutting out dairy,


I was challenged with creating a dessert to serve to my clients.  I couldn’t have been more excited to discover this delectable dessert from Martha Stewart

Avocados To the Rescue 

You read that correctly. This simple dessert requires a couple of ripe avocados, Cocoa Powder, Honey, Vanilla, and salt.  You puree the ingredients together until smooth. Put in cups and serve. Could it get any easier to make Vegan Chocolate Mousse? 

A Few ExtrasA photo of honey, vanilla extract, coco powered, nutmeg, Cayenne pepper and cinnamon.

After experimenting with Martha’s recipe, I felt it needed a little something extra. You know when you bite into something that is sort of good and sott of bad but you just can’t put your finger on it. That is what I thought of this recipe.  To the basic ingredients, I threw in a dash of Cyanne pepper, cinnamon and nutmeg to give it  a Mexican Chocolate jazz which tastes great. I also found that the salt is quite necessary to balance the flavor of the cocoa powder. 

Make this for your vegan or paleo friends but don’t tell them what you used to make it until after they have tried it. They will be blown away I promise. 

Enjoy! 

Vegan Chocolate Mousse
Serves 4
A velvet smooth chocolate mousse the replaces avocados for dairy.
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Prep Time
15 min
Prep Time
15 min
329 calories
36 g
0 g
23 g
5 g
4 g
182 g
52 g
19 g
0 g
18 g
Nutrition Facts
Serving Size
182g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 195
% Daily Value *
Total Fat 23g
36%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 52mg
2%
Total Carbohydrates 36g
12%
Dietary Fiber 13g
52%
Sugars 19g
Protein 5g
Vitamin A
8%
Vitamin C
26%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 avocados
  2. 6 tablespoons cocoa powder
  3. 1/4 cup raw honey
  4. 1 teaspoon pure vanilla extract
  5. Dash of Cayenne pepper
  6. Dash of Nutmeg
  7. 1/4 Teaspoon of Cinnamon
  8. Sea Salt to taste
Instructions
  1. Puree all ingredients in blender or food processor. Spoon Vegan Chocolate Mousse into serving cups and sprinkle with Sea Salt before serving.
Notes
  1. The salt is kinda important to this dish, so taste as you go along.
Adapted from Martha Stewart
beta
calories
329
fat
23g
protein
5g
carbs
36g
more
Adapted from Martha Stewart
Preston Cooks For You http://prestoncooks.com/

Hire a Personal Chef in Tulsa for Valentine’s Day

Valentine’s Day is just a few weeks away. Have you made reservations? Many of the best restaurants like Tall Grass Prairie Table and  Sisserou’s Caribbean Restaurant are taking reservations now, and I highly recommend both restaurants.  Maybe this year, you want to do something a little different, a little quieter. Hiring a Personal Chef in Tulsa for Valentine’s Day is a guarantee for a special night.  As a Personal Chef in Tulsa, I will come to your house and cook a romantic dinner for you and that special someone.  

Why Hire A Personal Chef?

Have you gone to a restaurant to eat your favorite meal, only to find it not on the menu? With a Personal Chef, you decide what’s on the menu. A special one of a kind Valentine’s Day dinner custom created by you.  As your Personal Chef,  I take care of the grocery shopping, cooking, and clean up. I will even provide a complimentary wine pairing list.

Valentine’s Day Dinner?

Valentine's Dinner with Lamb, Dandelion Greens , and Potato Gnocchi.
Valentine’s Dinner sample with Lamb Chops, Dandelion Greens, and Potato Gnocchi.

Create the perfect Valentine’s Day Dinner for you and your special someone. Your customized menu can cater to any special dietary requirements. Did you decide to go Paleo for the new year? I can prepare a Paleo or Clean Living friendly menu just for you. What restaurant will do that? For those who book a Valentine’s Day Dinner before February 9th, 2016, we will provide a complimentary box* of chocolates from my favorite Chocolatier: Glacier Chocolates.

Valentine’s Day Brunch?

With the big day falling on a Sunday, it provides the perfect opportunity for a romantic Valentine’s Day Brunch. I will customize a breakfast menu that caters to your likes and tastes.  What Brunch would be complete without Mimosas, customized to your favorite flavor? Share the fun and invite your friends over for a casual Valentine’s Day Brunch with all of their favorite foods. How cool would that be?  For those who book before February 9th, 2016, we will throw in a bottle of our favorite champagne and custom sherbet for your one of a kind mimosas.   

Great chef and delicious food. Preston is very cordial to work with and has all the qualities of a five star chef. Our family
Loved the food he prepared at our reunion!! We will be using
Him again at our next family gathering.

Gene C

How much does a Personal Chef cost for Valentine’s Day?

Because you customize the meal, the price is determined once a full menu is chosen. On average you will spend around $250 for two, depending on the type of menu you select. Your price includes the cost of the Chef, a server, dinner and special Valentine’s Day Gift. Yes, the price of a personal chef is slightly higher than a restaurant, but keep in mind you customize your menu. My staff and I endeavor to use the fresh, local ingredients, and you get to enjoy them from the comfort of your own home.

Romantic Dinner Party

Thinking of having a dinner party with several friends? We love doing Valentine’s Day Dinner parties. Routinely a dinner party averages about $125 per person. Don’t want to have it at your house, ask us about using our dining room to complete the perfect night.  

*Boxes contain 6 pieces of chocolate.

 

Don’t Wait, Book Now!

Space is extremely limited for the Valentine’s Day Weekend. Reservations are being taken for Friday, Saturday or Sunday.  Fill out the form below or call me at: 918-409-8770 

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Pioneer Woman Inspired Shakshouka

Preston standing next to Ree Drummond You only have to hang out with me for a little while to know that I love Ree Drummand aka The Pioneer Woman. I guess growing up in rural Kansas I feel a connection to her down-home style of cooking. I got to sorta have lunch with her once – well she bought my lunch, and I got to swoon over one of my favorite celebreties.

Shakshouka is a Middle Eastern dish that is basically poached eggs in a spicy red sauce. Traditionally this dish is served as both a breakfast and dinner. It’s pretty simple to create and can really be as complex as you want to make it. The basic idea is that you are going to poach eggs in a red sauce. We are always making something Italian in our house, so I typically have a jar of good spaghetti sauce laying around. I love Ree’s spaghetti sauce so if you are feeling extra fancy by all means get to work, I have included an adapted recipe below. Real Shakshouka is a simple mixture of consisting of crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs. To simply the dish, I use a jar of spaghetti sauce and just poach my eggs in that.

This dish is perfect for quick fancy brunch. Serve it with Na’an, and a glass of your favorite red wine or mimosa. One of my favorite ways (which makes it more Itialian – hence the spaghetti sauce – is to serve it over a piece of toasted french bread.

Shakshouka

  • In a large frying pan add your favorite spaghetti sauce over medium heat.
  • Once the sauce is warm and bubbly crack in enough eggs for you and your guest. Make sure each egg has some breathing (no touching).
  • Reduce the heat and cover with a lid for about 5 to 10 minutes.
  • Using a large spoon, plate each egg with an ample amount of sauce.
  • Garnish with extra parmesan.

Enjoy!

 

Spaghetti Sauce
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
303 calories
37 g
12 g
15 g
10 g
4 g
436 g
1806 g
22 g
0 g
11 g
Nutrition Facts
Serving Size
436g
Servings
4
Amount Per Serving
Calories 303
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 12mg
4%
Sodium 1806mg
75%
Total Carbohydrates 37g
12%
Dietary Fiber 7g
28%
Sugars 22g
Protein 10g
Vitamin A
37%
Vitamin C
146%
Calcium
27%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 2 whole Large Yellow Onions, Diced
  3. 2 whole Green Bell Pepper, Seeded And Diced
  4. 6 cloves Garlic, Minced
  5. 1 cans 28 Ounce Crushed Tomatoes
  6. 1 can (14 Ounce) Crushed Tomatoes
  7. 1 can (small, 4-ounce) Tomato Paste
  8. 1 jar of your favorite spaghetti Sauce
  9. 1 teaspoon Ground Oregano
  10. 1 teaspoon Ground Thyme
  11. 2 whole Bay Leaves
  12. 2 Tablespoons Sugar
  13. 2 teaspoons Kosher Salt
  14. ½ teaspoon Crushed Red Pepper (optional)
  15. ¼ cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  16. 1 whole bag of fresh finally shredded Parmesan Cheese
  17. ½ cup Grated Parmesan Cheese (optional)
Instructions
  1. Start with your onions, bell pepper and garlic in large pot over medium high heat.
  2. Cook until onions begin to appear translucent.
  3. Add all other ingredients except cheese
  4. Cook for roughly 20 minutes on medium low heat.
  5. Add bag of shredded parmesan cheese
  6. Cook for an additional 10 minutes (until Parmesan is completely melted)
Notes
  1. I think this sauce taste best if made the day before and allowed to sit overnight.
beta
calories
303
fat
15g
protein
10g
carbs
37g
more
Preston Cooks For You http://prestoncooks.com/

Tulsa Personal Chef Helps You Stick To Those New Year’s Resolutions

In just a couple of hours, the bell will toll and we will usher in a brand new year. Is 2016 the year you have decided to get into shape and lose those extra pounds? Losing weight and getting healthy takes dedication and patience. As your personal chef in Tulsa, I can help you stick to your weight loss goals by preparing delicious and healthy foods for you to have when you’re hungry.  

You’ve been there before. You want to make those healthy meals, but let’s face it your busy. When the business meeting runs late, the kids need to be picked up from practice, and there is a mountain of laundry calling your name – pizza night sounds like a great option. When life throws you a curve ball how much easier is to just run by a drive through and eat food you know isn’t healthy, but it’s convenient. 

Check out this great article by the Tulsa World.  

Tulsa Personal Chef Preston Childress 

As your personal chef, I will work with you to design a meal plan with your weight loss goals in mind. I take care of buying the groceries and preparing your meals so they are ready when you want and need them. How much easier is it to eat healthy when you just have to go to your fridge and grab healthy and delicious food. But sticking to your weight loss goals is an all day process. I can design a meal plan that not only includes your dinner but your lunch as well. Lunch is as easy as selecting what you want to eat and taking it with you. How much easier can it get? 

This year, many of my clients are doing popular diets like Dash and Paleo. Is this your year to make the change? 

How Does It Work

We will schedule a free consultation where we will discuss your dietary requirements and what types of foods you like and dislike. From there I will outline a meal plan for you with requirements and tastes in mind. I will email you a menu, where you will have the opportunity to make changes or suggestions. Once we agree on the menu I will take care of the shopping, food preparation and clean up.

How Is My Food Stored? 

When you start your service there is a one time fee for plastic (or glass) containers that I will reuse and store your food in.  These containers make it easy for taking food for lunch or popping them in the microwave for convenient and quick dinner. 

How much do weekly meals cost?

The cost of weekly meals depends upon the number of people to be served, whether they are heavy or light eaters and any special dietary requirements that need to be met.  Average meal prices range from as low as $16-$18 per meal, up to $20-$22 per meal (adult pricing).  

My prices include the cost of:

  • grocery shopping
  • disposable food containers (1-time fee)
  • meal preparation
  • clean up

A final cost can be determined once we have completed the initial consultation.

Are the meals frozen?

The majority of your meals will be stored in your freezer.  Typically your menu will consist of the first couple of night’s meals to be fresh and eaten within three to five days.

Tulsa Personal Chef, Preston Cooks, packages healthy and delicious meals to be eaten when you are ready.
Tulsa Personal Chef, Preston Childress, packages and stores your meals until you are ready to eat!

 

I am happy to answer any questions you might have.
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Chicken Noodle Soup

Nothing can warm you up or kick a cold quite like Chicken Noodle Soup. There are many ways you can make Chicken Noodle Soup but my favorite way is with homemade chicken stock and homemade egg noodles.  

If you decided to make your egg noodles I recommend cutting them into small bit sizes pieces. Homemade egg noodles (as least the ones I make) tend to be a bit thicker than your store bought kind. I also feel that the dough can sometimes be a little dry so I tend to add some olive oil or just a bit more water. 

Chicken Noodle Soup
Serves 8
A hearty and aromatic chicken soup
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
264 calories
40 g
58 g
4 g
16 g
1 g
243 g
237 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
243g
Servings
8
Amount Per Serving
Calories 264
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 58mg
19%
Sodium 237mg
10%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
12%
Sugars 5g
Protein 16g
Vitamin A
48%
Vitamin C
18%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups chicken stock
  2. 2 chicken breast
  3. 1 cup carrots, sliced
  4. 1 cup onions, diced
  5. 1 cup celery, thinly sliced
  6. 4 sprigs of fresh rosemary
  7. 1 tablespoon thyme
  8. 2 Bay Leaves
  9. Salt and pepper to taste
  10. 12 oz Egg Noodles
  11. 2 table spoon lemon zest
  12. juice of one lemon
Instructions
  1. Combine chicken stock, chicken breast, carrots, onions, celery, rosemary, thyme, bay leaves,
  2. lemon zest and juice into large pot.
  3. Cook over medium heat for about 30 to 45 minutes or until chicken is tender.
  4. Remove chicken from pot let cool and shred chicken.
  5. Add Egg Noodles and cook for an additional 10 to 15 minutes or until noodles are tender.
  6. Remove from heat and and added shredded chicken
  7. let cool for 20 minutes before serving
beta
calories
264
fat
4g
protein
16g
carbs
40g
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Preston Cooks For You http://prestoncooks.com/