The Cheesecake Lady Catering Co.

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Tulsa, OK
The Cheesecake Lady Catering Co.

We have created fabulous food for Tulsa for over 20 years.on and we do it with style and finesse.
(6)

12/20/2021

I am taking orders for the CheddarPecan Wreath for delivery Thursday and Friday.
Each one will keep quite fresh for many days. They will come decorated with fresh flowers but not crackers.
Place orders on the The Cheesecake Lady Catering Co. By text at 918.743.4734.
Cash on delivery. Orders must be in by Wednesday at 5:00 pm for Friday delivery by:4:00 pm. Price is $45.00.

12/14/2021

This is how you add flavor… fresh herbs (thyme, chives, S/P, bay leaves, garlic) and veggies (celery tops, chopped celery and onions maybe carrots).
Any time you add an ingredient, taste it.
I started added the frozen noodles to chicken stock with salt. Carbs will take up a lot of salt. By tasting it at every stage, you can correct seasoning and your tasting palate expands.
Cook until noodles are done and add cooked kitchen. Turn off stove and let cool.

11/22/2021

My one piece of advice: make plan and get everything you can done ahead of time. The shopping was done Friday and Sunday. Today i did the chicken and noodles with brownies which will be delivered for dinner tomorrow and the cranberry “sauce”.
If you make a timeline of when things can be safely prepped, you are ahead of the game!
Turkey moved into fridge on Friday, so it will be thawed for brining. Mr. Turkey weighs in at 23 lbs.

10/13/2021

I am not a big fan of pumpkin spice BUT
i love cinnamon, ginger and allspice. So carrot cake with lots of cinnamon and a glaze.

09/27/2021

Another 2 pot cooking Saturday. Top pot will be chicken and noodles with broccoli. I cooked 1/2 of a huge breast last night hi with onions, celery tops and fresh oregano and thyme and garlic. Will add the noodles and broccoli later.

The bottom pot is filled with fresh green beans, onions and spiral ham pieces and baby yellow potatoes. As soon as these come to a boil, i will turn off the chicken and simmer the beans while i work a bit in the garden.

09/22/2021

The weather is getting cooler and fall is coming. It is time to think of slow-cooked dishes full of savory flavor. We all have our favorite one pot meals of chili and stews. Thete are wonderful easy one dish meals:
Chicken parmesan or chicken tetrazzini, swiss steak with tomatoes and green beans, thin poerk chops and scalloped potatoes.
How does that sound?

08/21/2021

Chicken, fresh spinach, basil, tomatoes with pasta and sun-dried tomatoes..
What about we will do a main dish with appropriate bread…

I guess I could offer desserts separately.🌻

08/09/2021

Love Quiche with fresh vegetables: tomatoes, red peppers, spinach, onions and asparagus.

02/09/2021

Cooking Chicken Tortilla Soup. I occurred to me that the biggest hurdle for most beginning cooks is learning to season properly.

1. Remember to season every layer of your ingredients even if just salt and pepper.
2. If you are not familiar with some of the spices, you will need to use them to know them.
Soup is a good way to start. I always season the protein with salt and pepper. I usually add garlic. Garlic will burn easily. So if you are cooking onions, celery and carrots (mire poix)
You would salt/pepper then cook until translucent or browned and add garlic in last.
For this soup I use: chili pepper crushed, cumin, chili powder & bay leaves. (They give a very subtle, almost earlhy flavor. DO NOT EAT AND REMOVE BEFORE SERVING!)
If you wanted to do minestrone (Italian seasonings) use the carrots, onions, celery with basil, oregano, blend of Italian seasonings,and thyme. I love thyme. I use it with chicken a lot.

Ingredients you add will also effect the flavor. I have diced stewed tomatoes and Rotel with a carton of chicken broth. With the minestrone I might switch to beef or vegetable broth.
And later will add black beans, frozen corn and fr. peas and I will check the seasoning after the tomatoes and rotel.

You need to try different spices in different foods. Just add a bit at a time. Too much spice can ruin a dish. That is why you season each level.

Feel free to add your own spice combinations. Many times it just needs some salt and pepper!

11/22/2020

Binge watching The Crown today and making potato corn chowder with smoked sausage. This is the base with fresh vegetables cooking. Seasonings are good. Remember to check your seasonings at every addition. When potaoes are almost tender i will switch to a bigger pot and add corn and milk and cream and probably more stock.

Bottom pic: potato corn chowder.
It was delish.
Would you all be interested in soup deliveries?

11/12/2020

I am almost out of the boot! Still getting phsical therapy. Not sure about Thanksgiving but definitely will have items for Christmas holidays.
Some of our favorite things 🎶🎄💃🏻
Cheddar Pecan Wreath with Plum Sauce, Horseradish Mousse, Cocktail Meatballs, Baked Fudge, Frozen Pumpkin “Chiffon” Pie, Bread Pudding with Bourbon Sauce!
Whatever else catches our fancy!

Photos: pies, quiche

10/09/2020

I am progressing nicely especially after the cast came off last Friday. Now i have a removable “boot”. If all goes as planned, i will be walking without the boot and walker by November.
We are hoping to be able to send out some goodies for the holidays. My favorite quiches so far: Classic Quiche Lorraine and Artichoke-Spinach Quiche.
Of course, we will have Cheddar Pecan Wreath and Horseradish Mousse and sweet treats.
I appreciate all the good mojo sent my way.
Stay safe and healthy. 💕

09/10/2020

Oops! I did it again. I fell in the garden and broke my ankle in three places. We have not given up on the idea of doing some baking and deliveries but obviously the target launch is postponed.

I might use this period to find out your preferences for items you would like to see offered but frankly it will be a 6-8 weeks before i truly know.

Thanks for hanging in there with me. I hope everyone is safe! I know these times are hard. Sending hope and kind thoughts your way. 💕

08/16/2020

Seriously thinking of selling pies and quiches by delivery.

Please “like” this post if this sounds like something that would interest you. You can also make suggestions on the fillings.

06/29/2020

I added 8 beaten eggs to 1/3 cup milk, salt and pepper to taste plus thyme and a couple of hits of Louisiana hot sauce. You could use tobasco or anything with a bite. You can put condiments on table to bring the heat.

06/29/2020

I thought maybe a picture recipe would be helpful. This is from an old Southern Living cookbook. We had many recipes from their annual books.

04/21/2020

I am not cooking professionally any more but i thought some easy recipes that are my family favorites might encourage you to cook.

Just a peak at dinner tonight. I am fine with leftovers and i will eat it next with smoked sausage. My mom made this many times. The original Southern Living recipe was called Summer Squash Soufflé. It is not a soufflé but it is delicious and easy.
I used 3 yellow squash. I would love to have had a zucchini or 2 but couldn’t get them.
Chopped yellow onions, celery and squash. I sometimes add shredded carrots or mushrooms.
I roasted the veggies at 400 degrees for 20-30 minutes with olive oil, salt and pepper, garlic and thyme. You want to get a bit of color on them.
I used 8 eggs beaten with a whisk and added salt and pepper and a couple of hits of Tabasco. Taste to see if the veggies need more seasoning. You can also use a bit of milk or cream for a more quiche texture.
TIP: squash is watery. After it is cooked, wring all the veggies in kitchen towel squeezing the bottom several times.
Then mix the eggs and 1 1/2 cups of cheese with with the veggies. A 13x9 will work but your servings will be a bit skinny so for a more generous serving use a 10x10. Ovens vary
so, i use 350 degrees and 30 minutes. The edges will need to be a bit brown but the center needs to be firm.
Enjoy.

02/22/2020

I am making Southern (cooked to death)green beans. Fresh green beans with yellow onions and ham pieces. Season each ingredient. Cover with chicken broth. Bring to a boil and reduce for simmer.
I haven’t put the red potatoes in the pot yet. Yes it is not as nutritious or keto friendly. BUT it does speak of family and comfort and heritage and that makes is heartwarming to me.

The second picture is a great addition without buying the ham. I can’t always find a ham bone or ham hock. I keep a bag in the freezer. It is great for all beans and a quick dinner of lyonnaise potatoes (potatoes, onions, butter, milk and the option of ham pieces to make it a one pan dinner.

01/29/2020

I have a lovely rich chocolate-cake in my recipe box, a rich cake with my Grandma Addy’s fudge as the frosting. But this looks wonderful.
And the fluffy corgi buns...oh my!

01/29/2020

We have been getting over 20 views a week. I am very flattered. My last posts had been about a downsizing sale as i was also downsizing the size of my house.

I have finished my cancer treatment about 6 weeks ago and thrilled to tell you that i am cancer free!

I am still getting my strength back and my chemo brain is starting to unfuzzy a bit. I hope to start baking again in the spring and maybe some hors d’oeuvres. I started making desserts in 1977 while i was teaching school to supplement my teacher’s salary.. i delivered cheesecake and carrot cake to The Nine of Cups. Cream pies to S&J Oyster Co. And chocolate cake and Key Lime Pie to Chimi’s on Cherry Street. And wedding cake for friends and family. Maybe some hors d’oeuvres.

Looking forward to getting back to what i started over 40 years ago! I will ler you know the menu and prices and you can let me know what you would like. 💕

Address

1345 S Harvard Avenue
Tulsa, OK
74112

Website

http://Cheesecakeladycatering.com/

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