Category Archives: Side Dishes

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.  

Eggplant Ratatouille Recipe

Eggplant Ratatouille
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
126 calories
10 g
0 g
9 g
2 g
1 g
170 g
34 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
170g
Servings
6
Amount Per Serving
Calories 126
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 2g
Vitamin A
11%
Vitamin C
31%
Calcium
3%
Iron
4%
* 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. 1/4 cup olive oil, plus more as needed
  2. 1 1/2 cups small diced yellow onion
  3. 1 teaspoon minced garlic
  4. 2 cups medium diced eggplant, skin on
  5. 1/2 teaspoon fresh thyme leaves
  6. 1/2 teaspoon fresh oregano leaves
  7. 1 cup diced zucchini squash
  8. 1 cup diced yellow squash
  9. 1 1/2 cups halved Cherry Tomatoes
  10. 1 tablespoon thinly sliced fresh basil leaves
  11. 1 tablespoon chopped fresh parsley leaves
  12. 2 to 3 tablespoons balsamic vinegar
  13. Salt and freshly ground black pepper
Instructions
  1. 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.
Adapted from Food Network
beta
calories
126
fat
9g
protein
2g
carbs
10g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/

Spinach Artichoke Dip Recipe

Spinach Artichoke Dip
Serves 16
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
221 calories
7 g
54 g
18 g
9 g
11 g
106 g
294 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
106g
Servings
16
Amount Per Serving
Calories 221
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 294mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 9g
Vitamin A
45%
Vitamin C
11%
Calcium
27%
Iron
5%
* 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 Butter
  2. 4 Tablespoons Garlic, Minced
  3. 1 bag Spinach
  4. Salt And Pepper, to taste
  5. 2 cans Artichoke Hearts, Rinsed And Drained
  6. 3 Tablespoons Butter (additional)
  7. 3 Tablespoons Flour
  8. 1-1/2 cup Whole Milk (more If Needed)
  9. 1 package (8 Ounce) Softened Cream Cheese
  10. 1/2 cup Crumbled Feta
  11. 1/2 cup Grated Parmesan
  12. 3/4 cups Grated Pepper Jack Cheese
  13. 1/4 teaspoon Cayenne
  14. Extra Grated Pepper Jack
  15. Pita Wedges, Tortilla Chips, Crackers
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with pita wedges, chips, or crackers!
Adapted from The Pioneer Woman
beta
calories
221
fat
18g
protein
9g
carbs
7g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Spaghetti Squash Primavera Recipe

Spaghetti Squash Primavera
Serves 2
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
451 calories
53 g
50 g
16 g
34 g
4 g
883 g
872 g
23 g
0 g
9 g
Nutrition Facts
Serving Size
883g
Servings
2
Amount Per Serving
Calories 451
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 50mg
17%
Sodium 872mg
36%
Total Carbohydrates 53g
18%
Dietary Fiber 22g
87%
Sugars 23g
Protein 34g
Vitamin A
98%
Vitamin C
643%
Calcium
34%
Iron
26%
* 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 eggplant cut in thin slices and then quartered
  2. 1 head of broccoli cut to small florets
  3. ½ a white or red onion sliced
  4. 2 cups sliced mushrooms
  5. 1 large red bell pepper sliced
  6. 1 jar of your favorite pasta sauce
  7. ¼ cup grated parmesan cheese
  8. 1 large chicken breast cubed
  9. ¼ teaspoon garlic salt
  10. ¼ teaspoon black pepper
  11. 1 tablespoon olive oil
Instructions
  1. Heat oven to 425 degrees. Slice Spaghetti squash in half. Clean out seeds. Brush oil, then salt and pepper the squash. Place cut side down on lined pan. Cook 30 to 45 minutes or until tender. Remove and let cool
  2. In a large skillet with 2 teaspoons olive oil, sauté the eggplant, onion, broccoli, mushrooms, and red pepper. season with a little of the garlic salt and the pepper. Sauté until the veggies are a little tender and the eggplant looks partially translucent.
  3. While the veggies are sautéing, in a small skillet sauté the chicken with 1 teaspoon of olive oil and the rest of the garlic salt. Cook until cooked through, but don’t over cook or it will be dry.
  4. Heat the pasta sauce in a sauce pan or the microwave. With a fork, scrape the squash half into a pasta bowl. Once everything is cooked/ heated, place ¼ of the veggie and eggplant mixture in a pasta bowl. Top with ¼ of the chicken, pasta sauce, and sprinkle with parmesan cheese
Adapted from healthy eater
beta
calories
451
fat
16g
protein
34g
carbs
53g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Tilapia Lettuce Wraps Recipe

Tilapia Lettuce Wraps
Serves 2
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
172 calories
5 g
65 g
3 g
31 g
1 g
217 g
98 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
217g
Servings
2
Amount Per Serving
Calories 172
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 65mg
22%
Sodium 98mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
9%
Sugars 3g
Protein 31g
Vitamin A
110%
Vitamin C
129%
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. 8 oz. cooked tilapia
  2. Sautéed peppers and onion (1 cup each raw) w/ 1/2 teaspoon coconut oil
  3. 3 large leafs of romaine lettuce
  4. Dijon mustard
Instructions
  1. Season and cook fish at 375 degrees for about 10 to 12 minutes. Sautee peppers and onions in coconut oil on medium high heat until golden and tender.
  2. Lay out two romaine lettuce leaves. Spread 2 tsp of dijon on lettuce. Divide fish among 4 leaves. Top with peppers and onions. Enjoy
Adapted from healthy eater
beta
calories
172
fat
3g
protein
31g
carbs
5g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Power Eggs Recipe

Power Eggs
Low Carb and high in protein.
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
822 calories
80 g
186 g
51 g
22 g
18 g
1133 g
326 g
33 g
0 g
28 g
Nutrition Facts
Serving Size
1133g
Amount Per Serving
Calories 822
Calories from Fat 437
% Daily Value *
Total Fat 51g
79%
Saturated Fat 18g
90%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 186mg
62%
Sodium 326mg
14%
Total Carbohydrates 80g
27%
Dietary Fiber 31g
123%
Sugars 33g
Protein 22g
Vitamin A
727%
Vitamin C
1385%
Calcium
33%
Iron
42%
* 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. 4 jumbo or extra large organic eggs
  2. ½ a red onion chopped
  3. 1 cup cubed yellow squash
  4. 4 mini sweet peppers
  5. 2 cups chopped lacinato kale
  6. ½ cup frozen wild blueberries (or fresh in season)
  7. 1 medium ripe avocado
  8. 1 tablespoon coconut oil
  9. Garlic salt and black pepper to taste
Instructions
  1. Rinse and chop all the vegetables to a size in which they’ll cook quickly.
  2. Tip: de-stem my kale. Some people complain that kale gives them gas and this is usually from the tough fiber in the stem that causes this.
  3. 2. Heat the coconut oil in a large non-stick skillet or wok. Add chopped veggies and sauté until they soften to your preference. (About 5-7)
  4. 3. About a minute before you add the eggs, add the blueberries, garlic salt, and black pepper.
  5. 4. Add the eggs and gently scramble into the veggies.
  6. 5. Cook until the eggs are firm to your liking.
  7. 6. Slice the avocado, divide power eggs into two equal portions, and plate. Garnish with 1/2 of the avocado on each portion.
Adapted from healthy eater
beta
calories
822
fat
51g
protein
22g
carbs
80g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/