Category Archives: Appetizers

Lunches Under $10

Chili Bar

Beef Chili or White Chicken Chili, Sour Cream, Cheddar, Green Onions, Tortilla Chips and Cookies 
$9.99 Per Person

  • Add a Garden Salad $11.49 Per Person

Baked Potato Bar

Baked Potatoes Served with Bacon, Cheddar Cheese, Green Onions, Sour Cream, Butter and Cookies
$9.49 Per Person

  • Add Chili $10.49 Per Person
  • Add a Garden Salad $1.49 Per Person

Soup and Salad Bar:

Two Choices of Soup with a Garden Salad. Served with Homemade Rosemary Crackers, Two Kinds of Salad Dressing, Tomatoes, Cucumbers, Cheese, Bacon and Cookies.
$9.49 Per Person

  • Add Sandwiches or Grilled Chicken Breast $10.49 Per Person

Box Lunches

Ham, Roast Beef, Turkey, Chicken Salad or Tuna Salad on a Roll. Served with Assorted Cheese, Condiments, Potato or Pasta Salad , Chips and Cookies
$9.99 Per Person
Hummus and Veggie Wrap $9.49 Per Person

Sliders
Sliced Roast Beef with Creamy Horseradish, Grilled Zesty Italian Chicken Breasts or Head Country Pulled Pork, Fresh Rolls, Pickles, Onions, Peppers, Potato or Pasta Salad, Chips and Cookies
$9.99 Per Person

Sloppy Joe

Sloppy Joe Served with Fresh Buns, Potato Chips and Homemade Cookies
$8.99 Per Person
Vegan Sloppy Joe $9.49 Per Person

Mushrooms and walnuts make up the bulk of this spicy “meaty” sandwich.

Assorted Sandwiches

Ham & Cheddar and Turkey & Swiss Sandwiches on Assorted Breads Served with a Tray of Lettuce, Tomato, Mayonnaise and Mustard Served with Potato Chips and Homemade Cookies. 
$8.99 Per Person
Hummus and Veggie Wraps $8.49 Per Person

Specialty Sandwiches

Waldorf Chicken Salad or Mediterranean Tuna Salad, Served with Lettuce and Croissant with Fresh Fruit and Cookies.
$10.49 Per Person

Caprese Pasta Salad $.49/Per Person
Three Potato Salad $.49/Per Person

Brownies and Mini Cup Cakes Also Available

$1.50 service charge per person for Plates, Cutlery and Napkins

 

Christmas Dinner Delivered – Tulsa Personal Chef

Christmas Menu  2016

Book now to take back your holiday!  No need to spend all day in the kitchen.  Relax and enjoy your time with family or friends, by having Christmas Dinner prepared and delivered by your own personal chef.  You may also pick up your meals at Kitchen 66, downtown Tulsa!

This year we are proud to have 3 delicious menus to choose from.  Orders must be made by 11:59 p.m., Wednesday, December 21, 2016.  Meals will be delivered on Friday, December 24, 2016.

Meal 1
Arugula, Dried Cranberries, Feta, Pecans w/Cranberry Vinaigrette
Apricot Glazed Ham
Mashed Potatoes w/Ham Gravy
Buttered Green Beans
Honey Glazed Carrots
Scalloped Corn
Raspberry Mousse
Rolls

$44 per person plus tax

 

Meal 2
Arugula, Dried Cherries, Blue Cheese w/Walnut Vinaigrette or
Roasted Red Pepper Soup
Herb Roasted Pork Tenderloin
Smoked Gouda Scalloped Potatoes
Balsamic Roasted Brussels Sprouts
Honey Glazed Carrots
Rolls
Peppermint Cheesecake

$54 per person plus tax

 

Meal 3
Christmas Tree Salad
Cream of Mushroom Soup
Beef Tenderloin w/Horseradish Crust
Garlic and Rosemary Creamed Potatoes
Hatch Chile Corn Pudding
Roasted Root Vegetables
Balsamic Roasted Brussels Sprouts
Rolls
Eggnog Cheesecake

$64 per person plus tax

Desserts:

Cheesecakes (Plain, Eggnog or Peppermint) – $35.00 + tax

Pies (Apple, Cherry, Pecan, Buttermilk, French Silk) – $25.00 + tax

Cookies – $15/dozen + tax

Cookies in a Christmas Tin and delivered – $25/dozen + tax

Please complete the  form below and we will email you a confirmation.  

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.

Spinach Artichoke Dip Recipe

Spinach Artichoke Dip
Serves 16
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
221 calories
7 g
54 g
18 g
9 g
11 g
106 g
294 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
106g
Servings
16
Amount Per Serving
Calories 221
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 294mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 9g
Vitamin A
45%
Vitamin C
11%
Calcium
27%
Iron
5%
* 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 Butter
  2. 4 Tablespoons Garlic, Minced
  3. 1 bag Spinach
  4. Salt And Pepper, to taste
  5. 2 cans Artichoke Hearts, Rinsed And Drained
  6. 3 Tablespoons Butter (additional)
  7. 3 Tablespoons Flour
  8. 1-1/2 cup Whole Milk (more If Needed)
  9. 1 package (8 Ounce) Softened Cream Cheese
  10. 1/2 cup Crumbled Feta
  11. 1/2 cup Grated Parmesan
  12. 3/4 cups Grated Pepper Jack Cheese
  13. 1/4 teaspoon Cayenne
  14. Extra Grated Pepper Jack
  15. Pita Wedges, Tortilla Chips, Crackers
Instructions
  1. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
  2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
  3. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
  4. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
  5. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
  6. Serve with pita wedges, chips, or crackers!
Adapted from The Pioneer Woman
beta
calories
221
fat
18g
protein
9g
carbs
7g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Tilapia Lettuce Wraps Recipe

Tilapia Lettuce Wraps
Serves 2
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Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
172 calories
5 g
65 g
3 g
31 g
1 g
217 g
98 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
217g
Servings
2
Amount Per Serving
Calories 172
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 65mg
22%
Sodium 98mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 3g
Protein 31g
Vitamin A
110%
Vitamin C
129%
Calcium
4%
Iron
8%
* 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. 8 oz. cooked tilapia
  2. Sautéed peppers and onion (1 cup each raw) w/ 1/2 teaspoon coconut oil
  3. 3 large leafs of romaine lettuce
  4. Dijon mustard
Instructions
  1. Season and cook fish at 375 degrees for about 10 to 12 minutes. Sautee peppers and onions in coconut oil on medium high heat until golden and tender.
  2. Lay out two romaine lettuce leaves. Spread 2 tsp of dijon on lettuce. Divide fish among 4 leaves. Top with peppers and onions. Enjoy
Adapted from healthy eater
beta
calories
172
fat
3g
protein
31g
carbs
5g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Thanksgiving Dinner Delivered by Tulsa Personal Chef

Thanksgiving Menu  2016

Book now to take back your holiday!  No need to spend all day in the kitchen.  Relax and enjoy your time with family or friends, by having Thanksgiving Dinner prepared and delivered by your own personal chef.  You may also pick up your meals at Kitchen 66, downtown Tulsa!

This year we are proud to have 3 delicious menus to choose from.  Orders must be made by 11:59 p.m., Monday, November 21, 2016.  Meals will be delivered on Wednesday, November 23, 2016.

Meal 1 includes:
Caesar Salad
Turkey Breast
Mashed potatoes and gravy
Glazed Carrots
Cornbread dressing
Cranberry Salad
rolls
$44.00 + tax/person

Meal 2 includes:
Arugula, Apple and Pomegranate Salad
Turkey Breast
Mashed Potatoes and Gravy
Herbed Dressing
Hatch chile Corn Pudding
Glazed Carrots
Cranberry Salad
Rolls
Pumpkin Cheesecake
$54 + tax/person

Meal 3 includes:
Roasted Pear Salad
Whole Roasted Turkey
Mashed Potatoes and Gravy
Chestnut Dressing
Citrus Sweet Potatoes
Hatch Chile Corn Pudding
Balsamic Roasted Brussels Sprouts
Cranberry Salad
Rolls
Pecan Pie Cheesecake
$64.00 + tax/person

Cheesecakes – $35.00 + tax

Pies – $25.00 + tax

Please complete the  form below and we will email you a confirmation.