For the chicken – Season and cook chicken to your preference. Let cool, then dice the chicken and set aside.
For the pot pie – Dice the onion and slice the vegetables. Melt the butter and oil in a large pot over medium heat. Add the onion, garlic, potatoes, carrots and celery. Saute until the vegetables start to turn translucent, 2-3 minutes.
Add the chicken and stir to combine. Sprinkle the flour over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in the chicken broth and stir in the bouillon. The flour will combine with the chicken to create a thick sauce. Next, add the peas.
Pour in the half and half and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt and pepper, and remove from the heat. Taste and seasoning as needed. Pour the chicken mixture into a small casserole dish.
Make biscuits the easy way, using Bisquick. Place the biscuits on the filling. Bake until the biscuits are golden brown and the filling is bubbly, about 30-45 minutes. Let sit 15 minutes before serving.
chile-garlic sauce (optional, but highly recommended)
Preheat oven to 425 degrees F. Place beef bones on a baking sheet and roast in the oven for about 1 hour. Place bones, onion, garlic, ginger, salt, star anise, cinnamon stick and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 4 to 6 hours. Strain the broth into a saucepan and set aside.
Cook rice noodles according to package directions. Bring stock to a small boil. Divide noodles among 4 serving bowls; top with pork belly and shrimp. Pour hot broth over the top.
Serve with bean sprouts, Thai basil, cilantro, green onion, jalapeno, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
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.
“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.”
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.
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.
1 4 1/2-pound chicken, cut into 8 pieces or 8 thighs, skin removed
1/2 cup green olives
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.
1 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
3 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
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.
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
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.
Spoon the Chole Masala over steamed Basmati or white rice