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
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 Served with Fresh Buns, Potato Chips and Homemade Cookies $8.99 Per Person
Vegan Sloppy Joe $9.49 Per Person
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
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
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.
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 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.
Preheat oven to 350 degrees F (165 degrees C). Place rack in the lowest position of the oven.
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.
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.
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.
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.
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)
Peel and cube sweet potato. Bring water to boil. Cook sweet potatoes until they are tender, about 20 minutes. Drain.
Return to pot and mash sweet potato with remaining ingredients. Top with pecans or even brown sugar.
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.