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.
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.