Tag Archives: thanksgiving

Roasted Root Vegetables Recipe

Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.

You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash.  Sometimes, I like to add brussels sprouts.  

Roasted Root Vegetables
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
206 calories
35 g
0 g
7 g
3 g
1 g
300 g
980 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
300g
Servings
4
Amount Per Serving
Calories 206
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 980mg
41%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
30%
Sugars 17g
Protein 3g
Vitamin A
181%
Vitamin C
50%
Calcium
8%
Iron
7%
* 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 large carrots
  2. 1 bunch medium beets
  3. 1 medium red onion
  4. 2 large parsnips
  5. 1 large turnip
  6. 1 head garlic, cloves separated, and peeled (about 16)
  7. 1 cup apple cider or juice
  8. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  9. 1 1/2 teaspoons kosher salt
  10. Freshly ground black pepper
Instructions
  1. Pre-heat to 425 degrees F.
  2. Peel and cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
  3. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
  4. Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
beta
calories
206
fat
7g
protein
3g
carbs
35g
more
Preston Cooks For You http://prestoncooks.com/

Citrus Mashed Sweet Potatoes Recipe

The Holidays are quickly approaching and most of us will be eating way too much.  Holiday dinners and parties can really pack on the pounds.  How do you survive the Holidays if you are watching your calories or don’t want to eat a lot of sugar?

You don’t have to give up your traditional menu items, simply make them better.  One way you can spruce up your sweet potatoes (and cut the sugar) is to simply mash them and add a little bit of honey and orange zest.    

You will will have a fresh, healthy side dish, without the brown sugar and marshmallows.  Spruce them up even more by adding cinnamon or some toasted pecans.  

Citrus Mashed Sweet Potatoes
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
59 calories
14 g
0 g
0 g
1 g
0 g
69 g
24 g
7 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 7g
Protein 1g
Vitamin A
124%
Vitamin C
21%
Calcium
2%
Iron
2%
* 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. 2 large sweet potatoes, peeled and cut into chunks
  2. 1 large orange
  3. 1 to 2 tbls honey, sweeten to taste
  4. 1/2 tsp cinnamon, optional
Instructions
  1. Boil sweet potatoes on stove top on high heat for about 20 minutes or until tender. Drain water. Return to pan. Add the zest of one orange, orange juice, honey and cinnamon if you want. Mash until fluffly like mashed potatoes. Place in serving bowl and garnish with pecans if desired.
beta
calories
59
fat
0g
protein
1g
carbs
14g
more
Preston Cooks For You http://prestoncooks.com/

5 Must-Have Thanksgiving Items

Thanksgiving is just around the corner. Have you planned the perfect menu? If you are a little intimidated by the task of creating the perfect Thanksgiving Day dinner, here are five must-have items that will leave your guests wowed and wanting more.

Thanksgiving Turkey

Thanksgiving wouldn’t be complete without the prize-winning bird. Nailing the perfect balance of both fully cooked and still tender and succulent is no easy task, but will come with practice. One of my favorite recipes is this one by its basic and straight forward. Follow it exactly and your bird will be everyone’s favorite.

  1. Preheat oven to 350 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan.  Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 2 to 3 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

This is a family recipe that we have used for years. It’s kinda simple but I think that is what makes it so delicious.

Sweet Potatoes

These are a must. I was raised with the pour it from a can, cover it in brown sugar and marshmallows and call it done. But over the years I have refined the recipe into my own creation. Just a reminder to use Sweet Potato peeler, the skin of sweet potatoes is rougher and a bit harder to peel, so give yourself plenty of time for the extra effort.

This recipe makes two servings.

Ingredients
  • 1 large sweet potato (12 to 14 ounces)
  • 2 tablespoons unsalted butter
  • 1 teaspoon finely grated fresh orange zest
  • 1 tablespoons fresh orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon honey
  • 2 teaspoons chopped, pecans (optional)
  1. Peel and cube sweet potato.  Bring water to boil.  Cook sweet potatoes until they are tender, about 20 minutes.  Drain.
  2. Return to pot and mash sweet potato with remaining ingredients. Top with pecans or even brown sugar.

Cranberry Relish

Please, whatever you do, don’t open that nasty can of gelatin mess. The recipe below is simple and one I have used for years. Don’t save the sassy side dish just for Thanksgiving, you can whip it out year along for a tangy garnish to both chicken and pork.

1 un-pealed orange, ends cut off, cut into eighths, and deseeded
1 12 oz package of cranberries
3/4 to 1 cup sugar
couple dashes of pumpkin pie spice (to taste)

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to taste. Store in refrigerator or freezer.

Makes about 3 cups.

I honestly have no opinion on the great pie debate. To me, Thanksgiving is both Pumpkin and Pecan or it simply isn’t Thanksgiving. For the first time holiday chef, a pumpkin pie made with canned pumpkin can be a quick and easy dessert.

In my family, we had three holiday treats that were essential to every Thanksgiving. Giblet Gravy, Oyster Dressing, and my favorite Pretzel Salad. I was in high school and we had a progressive dinner and one of the parents made Pretzel Salad and we have had it as a family tradition ever since. This recipe is easy to follow. Try it out and let me know what you think.

Thanksgiving Dinner Delivered by Tulsa Personal Chef

Thanksgiving Menu  2017

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 20, 2017.  Meals will be delivered on Wednesday, November 22, 2017.

Meal 1 includes:
Caesar Salad
Turkey Breast
Mashed potatoes and gravy
Glazed Carrots
Cornbread dressing
Cranberry Salad
Rolls
$39.00 + tax/person

Meal 2 includes:
Arugula, Apple and Pomegranate Salad
Turkey Breast
Mashed Potatoes and Gravy
Herbed Dressing
Hatch Chile Corn Pudding
Balsamic Roasted Brussels Sprouts
Cranberry Salad
Rolls
Pumpkin or Pecan Pie
$49 + tax/person

Meal 3 includes:
Roasted Pear Salad
Whole Roasted Turkey
Mashed Potatoes and Gravy
Chestnut and Sage Dressing
Citrus Sweet Potatoes
Hatch Chile Corn Pudding
Roasted Root Vegetables
Cranberry Salad
Rolls
Pumpkin Cheesecake or Pecan Pie Cheesecake
$59.00 + tax/person

Cheesecakes – $35.00 + tax

Pies – $25.00 + tax

Please complete the  form below and we will email you a confirmation.