Dinner Entrées for April 2010


Sticky Chicken: I know this sounds strange, but it is really tasty for both the adults and children. Boneless skinless chicken breasts are marinated in balsamic vinegar, soy sauce, a mixture of sugars and honey. You put the chicken and marinade to a skillet and cook. Serve with rice. Don’t think you will have leftovers.

Tequila Lime Chicken: Chicken breasts marinated in a tequila, citrus and spice sauce. Ready for the grill or oven.

New Mexican Rubbed Pork: Straight from the ‘Southwest” a pork loin roast rubbed with a mixture of southwestern chilies, cinnamon, allspice, brown sugar and some other great spices. We’ll give you the recipe for a “Bourbon-Ancho Sauce” that believe it or not has apple juice in it.

Bracciole: An Italian delight. You’ve had them before. A thin piece of beef stuffed with Parmesan, breadcrumbs, hard-boiled eggs, a few capers and some parsley & cilantro for flavor. Cover it all with a marinara sauce and you’ve got dinner.

Chicken Cacciatore: An Italian favorite cooked and ready for heating. All you have to do is cook your favorite “10-minute” pasta. The chicken and made from scratch sauce are slow cooked by us.

Spicy Chicken Coconut Curry: An authentic curry with a creamy sauce studded with a few tomatoes that you heat and serve over rice. Don’t be worried about the word spicy since we make sure that is not hot, just tasty.

Maple Brined Pork Chops: Ready for the grill or oven baking, these pork chops have been marinated in a molasses, pepper and thyme brine, then frozen and ready to cook. You’ll never taste a juicier chop.

Texas Oven Roasted Beef Brisket: Our most requested entrée. This is beef brisket; dry rubbed and oven baked for 7 long hours. We slice it, bag it and it is ready for you to “HEAT & EAT”.

Ricotta, Parmesan, Herb Stuffed Chicken: Chicken breasts are pounded out then a stuffing of the cheeses and herbs is added and the breast is rolled for cooking in the oven. Slice the breasts to make a beautiful presentation for a special dinner or just serve the rolls whole.



”Over the Tops” April 2010

Caramelized Apple Stuffed Chicken Breast: Sweet and succulent these chicken breasts are first marinated in apple cider vinegar, two mustards, honey and olive oil and then stuffed with caramelized apples, Fontina cheese and craisins. You just need to bake the breast and serve with the apple cider glaze that we provide.

Indian Curry Lamb Skewers: Leg of lamb diced to skewer size then rubbed with an Indian spice paste (we toast, grind, and mix our own spices for this one) and put on the skewer ready for the grill. To go with the lamb we make a mint and fruit chutney. All you would need to do is fix rice or cous cous and some pita bread for an Indian dinner.