CHEF KRISTEN PRECOURT
Private Chef & Caterer, Based in Franklin Massachusetts
I'm a mom on a mission, bringing people together, through food, one meal at a time. I offer family style meal prep, catering, special occasions, date nights, bridal showers, and more.
All are provided in
the comfort of your home.
Each menu is custom made, using fresh ingredients.
ABOUT KRISTEN PRECOURT
KRISTEN PRECOURT RECIPES
Straight From the Source
Teriyaki Turkey Meatballs
Teriyaki Turkey Meatballs
Servings: 2-3
Prep: 10 mins
Cook: 25 mins
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1lb of lean ground Turkey
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1 egg
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1/2 cup of Italian bread crumb
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Himalayan pink salt, cracked pepper, and garlic - to taste
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1/4 cup grated Parmesan cheese
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Preheat oven to 400 degrees
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Mix all ingredients well, be sure not to over mix. If the blend is “too wet” sprinkle more bread crumbs as needed.
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Form mix into small 2 oz. balls, (approximate).
(This recipe will yield roughly 12 meatballs when portioned properly). -
Drizzle olive oil into a large saute or frying pan.
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Place over medium heat and sear sides of meatballs, 2-3 mins each side, to lock in juices and expand flavor.
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Place onto a non-stick or lightly greased baking sheet.
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Bake meatballs for 15 mins, or until cooked through.
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Toss meatballs in your favorite teriyaki sauce.
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Serve over scallion white rice and roasted carrots
Greek Pasta Salad
Servings 6-8
Prep: 15 mins
Cook: 15 mins
Dice:
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2 cucumbers
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1 medium red onion
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4 plum tomatoes or 1 pint of cherry tomatoes
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1 small jar of kalamata olives
(Set these aside).
Dressing:
In a small bowl:
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Squeeze 2 lemons
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Add 2 cloves chopped garlic
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Fresh cracked pepper to taste
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Sprinkle of Himalayan pink salt
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Sprinkle of parsley and oregano
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Whisk in 1 cup of olive oil
1 box of elbow pasta, cook to al dente (approximately 10 minutes).
When done, rinse under cold water, and drain well.
In a large bowl, mix all vegetables, pasta, one 12 oz. container of feta cheese, and dressing blend.
Optional:
Grilled chicken, steak or air fried chickpeas to make it a full meal!
Greek Pasta Salad
French Onion Chicken
Servings: 4-6
Prep: 15 mins
Cook: 1.5 hours
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Cut 3 chicken breasts in half, to make 6 thin filets.
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Julienne 3 medium sweet or Vidalia onions- set aside
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Coat chicken lightly with corn starch and season both sides with Himalayan pink salt, pepper, and garlic.
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In a cast-iron skillet, on medium, drizzle with olive oil, sear both sides of chicken, roughly 3-5 mins each side
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Remove chicken.
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Add sliced onions and caramelize, stirring occasionally, roughly 8-10 mins or until browned.
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Add 1 quart of beef stock.
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Add chicken back to pan.
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Turn heat to low and let simmer for 30-40 mins.
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Flip chicken halfway through.
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Top with sprinkled cheese (Swiss or a blend or something sharp) for the last 10 minutes.
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Serve with seared asparagus and garlic crostini.
French Onion Chicken
Grilled Romaine Salad
SUMMER SALAD
Serves 4-6
Servings: 4
Prep: 5 mins
Cook: 6 mins
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Wash and dry 3 heads of romaine.
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Spread out each leaf and drizzle lightly with olive oil.
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Sprinkle with garlic, cracked pepper, and Parmesan cheese.
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Heat grill on medium to low heat.
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Add leaves to grill, 2-3 mins each side or until slightly charred.
(Cook with lid open to watch it). -
Remove leaves and roughly chop.
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In a large bowl add lettuce, fresh croutons, a drizzle of olive oil (if necessary), and a sprinkle of Parmesan. Cracked black pepper garnish, to taste
Croutons:
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Slice ciabatta bread into cubes.
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Toss with olive oil and garlic.
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Cook in air fryer 12 mins, (toss halfway through).
Optional: add grilled chicken, steak, or roasted vegetables to make it a meal!
Chef Kristen Precourt brings her best to your home and events.
Book K Cooks LLC and enjoy her amazing fresh cooking at your convenience!
