Category Archives: Promotions

Reading Partners Tulsa Book Drive

Today, only one in four Oklahoma fourth graders is reading at a proficient level and 36% lack even basic literacy skills. By partnering with parents, teachers, public schools, and community leaders in Tulsa, Reading Partners is poised to address Tulsa’s significant achievement gap.

Preston Cooks and Simply Amazing Service are partnering to give back to the community by hosting a book drive Monday, March 13 thru Tuesday, March 28, 2017. Please drop-off your gently used books to the designated collection boxes located at Kitchen 66  and Wood Guys Hardwood Flooring by 12:00 p.m.  March 28.  

Books will be presented to Reading Partners at the “Route to Reading” Fundraiser Breakfast, March 30, 2017, at the Tulsa City – County Library. Thanks so much for your support! 

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

 

Christmas Cookie Gift Tin

Order your Christmas Cookies now. Have them delivered or pick them up at your convenience at Kitchen 66,  Orders must be made by December 23rd

Cookies (Decorated Sugar Cookies, Peppermint Mocha, White Chocolate Chip and Cranberry, Russian Tea Cakes, Gingerbread) – $15/dozen + tax

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

Complete the form below and I will contact you within 24 hrs.

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.  

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.  

 

In-Home Cooking Class

Hey everyone!  Did you know that September 24, 2016 is The American Cancer Society Cattle Baron’s Ball at the Cox Business Center in beautiful, downtown, Tulsa, Oklahoma

This year’s theme is Sparkle and Spurs.  Support an awesome cause with great food, some boot-scootin’ and a spectacular auction.  Be sure to place your bids for the In-home Cooking Class, compliments of yours truly. Oh, and I just happen to know an awesome Baron.  Congratulations and thanks again Steve Jaggers!   

PrestonCooks-GiftCertificate-002  

Kids Kitchen 101

Summer is here! It’s getting hot and the kids are getting bored at home.  Do your children love to cook or want to learn how?  Sign them up for one, or all, of our three part series, Kids Kitchen 101.  In these classes your child will learn about food safety and sanitation and basic cooking skills and then help make some great meals that they can make at home.

The first class will be Monday, July 18, 2016, from 10:00 a.m. to 12 noon.  We will make a healthy chef salad, fresh vinaigrettes and home-made mac and cheese.

The second class will be Monday, August 1, 2016, from 10:00 a.m. to 12 noon.  Kids love to play in the dirt, so we will be making “dirt” pudding and ice cream cookie sandwiches. 

The third class in the series will be Monday, August 8, 2016 from 10:00 a.m. to 12 noon as well.  This will be an awesome pizza party, where they will learn to make fresh dough and prep their own toppings.

All of the classes will take place at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street, in the beautiful Rose District of Broken Arrow, OK.

Cost for the classes are $40/child and  you can register here!  

 

Paleo Cooking Class

Are you eating a Paleo Diet or just curious what the Paleo diet is? Ever thought of taking a Paleo Cooking Class? Join me for the ins and outs of Paleo Cooking.  I will guide you in making Chicken Marbella, Cauliflower Rice, Balsamic Rosemary Beets, and even dessert…Strawberry Rhubarb Crisp!

Class will be held Monday, July 25, 2016, 6:00 p.m. – 8:00 p.m. at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street, Broken Arrow, OK.  Cost is $65/person.  

This two hour class includes hands-on instruction, all food prepared, recipes, and complimentary wine pairings. You are also welcome to bring a beverage of your choice. Hope to see you there.

Cajun and Creole Cooking Class

The “holy trinity” awaits. Join my Cajun and Creole cooking class where we will make tasty Jambalaya, spicy Okra Creole and to top it all off, drum roll, please…Bourbon Bread Pudding!

Class will be held Monday, July 11, 2016, 6:00 p.m. – 8:00 p.m. at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street in Broken Arrow, OK.  Cost is $65/person.  

This two hour class includes hands-on instruction, all food prepared, recipes, and complimentary wine pairings. You are also welcome to bring a beverage of your choice. Hope you can come.

Chili Verde Recipe

Chili Verde
Serves 6
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
564 calories
21 g
148 g
32 g
47 g
8 g
459 g
381 g
8 g
0 g
22 g
Nutrition Facts
Serving Size
459g
Servings
6
Amount Per Serving
Calories 564
Calories from Fat 290
% Daily Value *
Total Fat 32g
50%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 148mg
49%
Sodium 381mg
16%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 8g
Protein 47g
Vitamin A
9%
Vitamin C
117%
Calcium
6%
Iron
21%
* 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 Anaheim chiles
  2. 1/4 cup vegetable oil
  3. 2 pounds boneless pork shoulder, cut into rough 1-inch chunks
  4. Kosher salt and freshly ground black pepper
  5. 1 teaspoon whole cumin seeds
  6. 1 medium yellow onion, cut into small dice
  7. 1/2 cup finely chopped fresh cilantro with tender stems
  8. 6 cloves garlic, minced
  9. 1 tablespoon all-purpose flour
  10. 1 pound tomatillos, quartered
  11. 4 cups chicken stock
  12. Tortilla chips and lime wedges, for serving
Instructions
  1. Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
  2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve over rice or with tortilla chips and lime wedges.
beta
calories
564
fat
32g
protein
47g
carbs
21g
more
Adapted from The Cooking Channel
Preston Cooks For You http://prestoncooks.com/