Category Archives: Lunch

Buffalo Cauliflower Hot Wings Recipe

If you ware a vegetarian or vegan, you are going to love these.  Heck, I love these and I am a total carnivore!

Buffalo Cauliflower Hot Wings
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
209 calories
29 g
17 g
8 g
8 g
4 g
250 g
311 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
250g
Servings
4
Amount Per Serving
Calories 209
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 311mg
13%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
16%
Sugars 5g
Protein 8g
Vitamin A
9%
Vitamin C
118%
Calcium
8%
Iron
7%
* 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. 1 head of cauliflower (approx. 4 cups of florets)
  2. ½ cup milk (for vegan: use water or almond or soy milk)
  3. ½ cup water
  4. ¾ cup all-purpose flour (can sub gluten-free rice flour)
  5. 2 tsp garlic powder
  6. 1 tsp cumin
  7. 1 tsp of paprika
  8. ¼ tsp salt
  9. ¼ tsp ground pepper
  10. 1 cup frank's red hot sauce
  11. 1 tbsp butter (for vegan: use earth balance buttery spread)
Instructions
  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
  8. Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!
beta
calories
209
fat
8g
protein
8g
carbs
29g
more
Adapted from Gimme Delicious Food
Preston Cooks For You http://prestoncooks.com/

California Sushi Roll Recipe

I love a California Roll.  It’s much easier to make than  you think.

For the Sushi Rice

2 cups Japanese short or medium grain rice 
2 1/2 cups cold water

5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt 

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.

When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.

1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed

A sushi rolling mat I buy mine at Nam-Hai. Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead.

Assembling your California Rolls:

Wrap your Sushi mat in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).Fold the pieces of nori in half to split them. Spread generous handful of rice onto nori.  Keep hands we to spread rice evenly.

Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).

sushi

Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. 

Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

Dips/Sauces:

Soy sauce 
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* 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 good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
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calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Beef Bourguignon Recipe

My first attempt at Julia Child’s Beef Bourguignon.  This recipe is so tender and flavored well.

Beef Bourguignon
Serves 4
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Prep Time
45 min
Cook Time
5 hr
Prep Time
45 min
Cook Time
5 hr
1391 calories
55 g
333 g
62 g
119 g
23 g
1279 g
951 g
23 g
0 g
32 g
Nutrition Facts
Serving Size
1279g
Servings
4
Amount Per Serving
Calories 1391
Calories from Fat 557
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 333mg
111%
Sodium 951mg
40%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 23g
Protein 119g
Vitamin A
68%
Vitamin C
58%
Calcium
18%
Iron
78%
* 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. 6 slices bacon, cut
  2. 3 1/2 tablespoons extra-virgin olive oil
  3. 3 pounds stewing beef, cut into 2-inch chunks
  4. 1 large carrot, sliced
  5. 1 large white onion, sliced
  6. 1 pinch coarse salt and freshly ground pepper
  7. 2 tablespoons flour
  8. 3 cups red wine
  9. 2 1/2 to 3 1/2 cups beef stock
  10. 1 tablespoon tomato paste
  11. 2 cloves smashed garlic
  12. 1/2 teaspoon thyme
  13. 1 crumbled bay leaf
  14. 18 to 24 small pearl onions
  15. 3 1/2 tablespoon butter
  16. 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  17. 1pound fresh white mushrooms, quartered
Instructions
  1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  2. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  3. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  4. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
  5. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Adapted from tbsp.
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calories
1391
fat
62g
protein
119g
carbs
55g
more
Adapted from tbsp.
Preston Cooks For You http://prestoncooks.com/

 

Roman Style Chicken Recipe

Roman Style Chicken is a tasty braise of Fire Roasted Tomatoes, Colorful Bell Peppers, Red Onions, Capers and Herbs.  Easy, make-ahead meal that is even better the next day!

Roman Style Chicken
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
176 calories
7 g
22 g
11 g
9 g
2 g
175 g
398 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
175g
Servings
6
Amount Per Serving
Calories 176
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg
7%
Sodium 398mg
17%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 9g
Vitamin A
20%
Vitamin C
151%
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. 1 whole, cut up, skinless chicken or 6 skinless chicken breasts, I like to use thighs, 6 to 10 depending on size
  2. 1/2 teaspoon salt, plus 1 teaspoon
  3. 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  4. 1/4 cup olive oil
  5. 1 red bell pepper, sliced
  6. 1 yellow or orange bell pepper, sliced
  7. 2 cloves garlic, chopped
  8. 1 (15-ounce) can fire roasted diced tomatoes
  9. 1/2 cup white wine
  10. 1 tablespoon fresh thyme leaves
  11. 1 teaspoon fresh oregano leaves
  12. 1/2 cup chicken stock
  13. 2 tablespoons capers
  14. 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  3. Add the capers and the parsley before serving.
Adapted from The Food Network
beta
calories
176
fat
11g
protein
9g
carbs
7g
more
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/

Alfredo Sauce Recipe

What’s better than not having to cook your own meals?  Not having to do dishes either, especially if it is hot out.  Spend more of your time enjoying your summer,  Use those disposable plates!

Alfredo Sauce Recipe
Yields 2
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Cook Time
15 min
Cook Time
15 min
1251 calories
8 g
373 g
119 g
42 g
74 g
278 g
1658 g
1 g
2 g
38 g
Nutrition Facts
Serving Size
278g
Yields
2
Amount Per Serving
Calories 1251
Calories from Fat 1042
% Daily Value *
Total Fat 119g
182%
Saturated Fat 74g
369%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 373mg
124%
Sodium 1658mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 42g
Vitamin A
81%
Vitamin C
2%
Calcium
121%
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. 1 stick butter.
  2. 1 cup heavy cream.
  3. 1/2 tsp minced garlic
  4. Salt and freshly ground black pepper.
  5. 2 cups freshly grated Parmesan
Instructions
  1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
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calories
1251
fat
119g
protein
42g
carbs
8g
more
Preston Cooks For You http://prestoncooks.com/

Chicken and Dumplings Recipe

Chicken and Dumplings
Serves 6
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
457 calories
50 g
61 g
16 g
29 g
2 g
467 g
1387 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
467g
Servings
6
Amount Per Serving
Calories 457
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 61mg
20%
Sodium 1387mg
58%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 9g
Protein 29g
Vitamin A
139%
Vitamin C
8%
Calcium
24%
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. 1 large rotisserie chicken, skin removed and pulled from bone
  2. 2 celery ribs, sliced
  3. 4 carrots, peeled and sliced
  4. 1 medium onion, diced
  5. 1 1/2 quarts Chicken Stock
  6. 1 bay leaf
  7. 1 tsp dried Thyme
  8. 1 1⁄2 teaspoons salt
  9. 1⁄2-1 teaspoon pepper
  10. DUMPLINGS
  11. 2 cups flour
  12. 4 teaspoons baking powder
  13. 1 teaspoon salt
  14. 3⁄4 cup milk
  15. 4 tablespoons oil
Instructions
  1. Combine chicken, celery, carrots, onion, chicken stock, bay leaf, thyme, salt and pepper in a large pan or dutch oven.
  2. Bring to a boil; reduce heat, cover and simmer for 30 minutes or carrots are tender.
  3. Add more salt and pepper to taste, if desired.
  4. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  5. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
  6. Serve immediately.
beta
calories
457
fat
16g
protein
29g
carbs
50g
more
Preston Cooks For You http://prestoncooks.com/

Molasses Oatmeal Raisin Cookie Recipe

Molasses Oatmeal Raisin Cookie Recipe
Yields 24
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Prep Time
30 min
Cook Time
13 min
Prep Time
30 min
Cook Time
13 min
244 calories
36 g
36 g
10 g
5 g
5 g
60 g
113 g
15 g
0 g
4 g
Nutrition Facts
Serving Size
60g
Yields
24
Amount Per Serving
Calories 244
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg
12%
Sodium 113mg
5%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 15g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* 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. 1 cup unsalted butter, softened to room temperature
  2. 1 cup packed light or dark brown sugar
  3. 1/4 cup granulated sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 1 Tablespoon molasses
  7. 1 and 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1 and 1/2 teaspoons ground cinnamon
  10. 1/2 teaspoon salt
  11. 3 cups old-fashioned whole rolled oats
  12. 1 cup raisins
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
  3. Beat in the oats and raisins on low speed. Dough will be thick. Chill the dough for 30 minutes in the refrigerator. Allow to sit at room temperature for at least 15 minutes before rolling and baking.
  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  5. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
beta
calories
244
fat
10g
protein
5g
carbs
36g
more
Adapted from Sally's Baking Addiction
Preston Cooks For You http://prestoncooks.com/

Dinners Under $20

Choice of Meat

  • Beef Tip Ragu
  • Spinach and Feta Stuffed Chicken Breast
  • Dijon and Herb Pork Tenderloin
  • Fish – Catch of the Day
  • Moroccan Beef Stew Chef’s Favorite
  • Moroccan Chicken

Choice of Starch

  • Parsnip Puree
  • Au Gratin Potatoes
  • Wild Rice Pilaf
  • Herb and Citrus Couscous
  • Loaded Mashed Potatoes
  • Citrus Mashed Sweet Potatoes

Choice of Two Salads

  • Fresh Fruit Salad
  • Orange, Radish and Mint Salad with Honey Lime Vinaigrette
  • Greek Chickpea Salad
  • Homemade Hummus w/Naan
  • Three Potato Salad
  • Caprese Pasta Salad
  • Caesar Salad

Choice of Vegetable

  • Ratatouille
  • Wild Rice and Broccoli Casserole
  • Lemon and Garlic Green Beans
  • Sauteed Mixed Vegetables
  • Balsamic Roasted Brussels Sprouts
  • Hatch Chile Corn Pudding

Choice of One Meat       $19.99 Per Person
Choice of Two Meats     $20.99 Per Person
Choice of Three Meats   $21.99 Per Person

Above Menu Includes Bakery Fresh Rolls and Butter.

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

 

Italian Buffet

Lasagna Buffet

Beef and Cheese Lasagna or Vegetarian Lasagna Layered with Veggies and White Sauce or Italian Sausage and Cheese Tortellini Skillet.  Served with a Tossed Salad and Dressings, Italian Bread and Butter. 
$11.99 Per Person
$12.99 For 2 Entrees
$13.99 For All 3

Chicken Parmesan

Breaded Chicken Breasts Served over Pasta with Tomato Basil Sauce. Topped with Fresh Parmesan. Served with Tossed Salad and Dressings, Italian Bread and Butter. 
$11.49 Per Person
Eggplant Parmesan $10.99 Per Person
$11.99 for Both

Chicken Tetrazzini

Chunks of Chicken, Mushrooms, Onions and Red Bell Peppers Mixed with a Creamy Cheese Sauce and Spaghetti Covered with Cheddar Cheese. A Chef Favorite. Served with Tossed Salad and Dressings, Italian Bread and Butter. 
$10.99 Per Person

Pasta Bar

Spaghetti andTomato Basil Meat Sauce, Fettucini and Alfredo Sauce. Served with Tossed Salad and Dressings. Italian Bread and Butter. 
$9.99 Per Person

  • Add Grilled Chicken Breast $.99 Per Person

Caesar Salad Can Be Substituted for Tossed Salad on all Entrees for $0.49 Per Person

Cookies, Brownies and Mini Cup Cakes Also Available

$1.50 Service Charge Per Person for Plates, Cutlery and Napkins