Category Archives: Main Dishes

Lemon Rosemary Roasted Chicken Recipe

 

Makes 4-6 Servings

Ingredients:
  • 1 (5 to 6-pound) roasting chicken
  • 1 large bunch fresh rosemary
  • 2 lemons
  • 1 head garlic, cut in 1/2 crosswise
  • salt and pepper
  • olive oil
Directions:

Preheat the oven to 425 degrees F.

Rinse the chicken inside and out. Remove excess fat. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the rosemary, 1 lemon, halved, and garlic. Brush the outside of the chicken with the olive oil then salt and pepper. Tuck the wing tips under the body of the chicken. Slice the other lemon and tuck under wings and legs and place a few slices on top of the chicken.

Roast the chicken for 1 and1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest for 15 minutes.  Cut the wings, legs and thighs off and place on serving platter.  Cut chicken breast down the middle on either side of the breast bone as far as you can, then slice the breast horizontally near the bottom of the chicken.  Slice breast into smaller pieces so everyone can have a piece and place on serving platter with rest of chicken.

Garnish with lemon and rosemary sprigs.

Oklahoma Food Security Summit

“Preston is the consummate professional. During the melee of hosting an event (snacks and lunch for an all day symposium-250 attendees), it was a reassurance to have him in charge of service. He anticipated the needs of both host and guests.

The knowledge that a competent caterer was handling the details made hosting much easier.Preston and crew received one of two standing ovations by our audience for the quality and deliciousness of the food they prepared.”

Scott S.

October 21, 2014, the Tulsa Food Security Council hosted the Oklahoma Food Security Summit at the Greenwood Cultural Center. National, State, Tribal and Local Food Policy Experts met to discuss food policy updates, healthy eating, economics of sustainability, school nutrition, the aging population, traditional tribal foods and community gardens.  

The all day event was well attended.  Special Thanks to the Tulsa Food Security Council, R & G Family Grocers, TSET, Tulsa County Wellness Partnership, Edible Tulsa, AARP, Chefs Bill Harris, Mikael Harp and Kraston Colby and Simply Amazing Service.  Much of the food was donated and sourced locally.  Thank you for the opportunity to be a part of this wonderful group of people.

 

 

 

Hot Wings Recipe

Hot Wings
Who doesn’t like a good wing?

Ingredients:

  • 2 1/2 pounds chicken wings separated
  • 1 stick butter
  • 1 cup of your favorite hot sauce
  • salt and pepper

Directions:

Dredge wings in flour, salt, pepper then fry or bake them.  When done, about 25-30 minutes, remove from pan to large mixing bowl.  Melt butter in a saucepan then add your hot sauce and bring to boil.  Remove and pour over chicken wings.  With a metal or wooden soon, stir wings to get all of the hot sauce mixture on the wings.  Service with Bleu Cheese dressing and celery sticks.

Moroccan Chicken Recipe

Moroccan Chicken

Ingredients:

  • 2 Meyer lemons or regular lemons
  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 2 garlic cloves, pressed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups low-salt chicken broth
  • 1 4 1/2-pound chicken, cut into 8 pieces or 8 thighs, skin removed
  • 1/2 cup green olives

Directions:

Cut 1 lemon into thin slices. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.  Add next 5 ingredients; stir 1 minute.  Add broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.  Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Serve over Basmati rice.

 

Chicken Cacciatori Recipe

 

Easy weeknight meal

Ingredients:

  • 1/4 cup
  • flour, for dredging
  • Salt and freshly ground black pepper
  • chicken, cut into pieces, (I like to use thighs)
  • 3 tablespoons  olive oil
  • 10-ounces mushrooms, quartered
  • 1 onion chopped
  • 1 large  red bell pepper, seeded and coarsely chopped
  • cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 4 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves or 4 sprigs fresh thyme
  • 1/3 cup fresh basil
    Easy weeknight meal

Directions:

In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper.  Dredge the chicken pieces in the flour mixture. Heat the oil in a large pan or Dutch-oven over medium heat.

Brown the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove chicken. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender.  Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve over pasta and garnish with grated parmesan and fresh basil.

Chole Masala Recipe

Chole Masala
A healthy vegetarian dish from India.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium yellow onion, small dice
  • 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
  • 4 medium garlic cloves, finely chopped
  • 2 serrano chiles or jalepeno, stemmed and finely chopped
  • 1 (28-ounce) can small diced, peeled tomatoes and their juices
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon turmeric
  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
  • 1/2 cup milk

Directions:

 Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.

Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.

When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.

Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.

To serve:

Spoon the Chole Masala over steamed Basmati or white rice

From chow.com

Tilapia with Coconut Curry Sauce Recipe

Healthy with a bite!

 

Ingredients:

  • 1 teaspoon dark sesame oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onions
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14-ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 3 cups hot cooked basmati rice
  • 4 lime wedges

Directions:

Preheat broiler.  Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

From Cookinglight

Meatloaf Recipe

Ingredients:

  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup finely crushed saltines
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Thyme
  • Dash pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon Worcestershire sauce

Directions:

  • In a large bowl, beat eggs. Add milk, saltines, onion, salt, Thyme and pepper. Crumble beef over mixture and mix well. Shape into an 8-in. x 4-in. oval in an un-greased shallow baking pan.
  • Combine the remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60-65 minutes or until no longer pink; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. 
  • Yield: 6-8 servings

Beef Stroganoff Recipe

Beef Stroganoff
Just like your moms!

Ingredients:

  • 1 1/2 pounds cubed round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles

Directions:
Season the steak with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Mushroom and Spinach Frittata Recipe

Serves 6

Ingredients:

  • 3 tablespoons butter
  • 1 cloves garlic, minced
  • 6 ounces shredded smoked Gouda
  • 8 ounces mushrooms, quartered
  • 2 cups fresh spinach, chopped
  • 1 pint cream
  • 1 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh Thyme, chopped rough
  • 1 tablespoon fresh Rosemary, chopped rough
  • 1 tablespoon fresh chives, chopped rough

Directions:

Melt butter in an oven proof skillet.  Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt,  pepper, baking powder, cream, milk, cheese and herbs together.  Pour over mixture in skillet, stirring to combine.  Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.  Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.