Updated: Saturday February 27, 2010

Dinner Entrées for March 2010


Chicken Breasts in a Mediterranean marinade: Chicken breasts are placed in a marinade consisting of orange juice, white wine vinegar, minced sun-dried tomatoes and herbs. The breasts are ready for a grill or the oven.

Honey & Herb Pork Chops: Wisconsin honey, Dijon mustard, herbs and believe it or not, Ginger Ale make these delectable pork chops ready to bake in the oven or an early grilling session.

Cheesy Chicken Enchiladas: A tortilla shell wrapped around a mixture of baked chicken and cheese. Can be topped anyway you like and ready to pop in the oven. Pair it with a little avocado and you will think you’re in Mexico.

Porketta Roast: A boneless pork loin stuffed with a special mixture of Italian sausage, sun dried tomatoes and seasonings then rolled in a mixture studded with fennel seeds and ready for the oven. An Italian delight.

Poncho Villa’s Secret Recipe Burrito: A perennial favorite. Burritos filled with caramelized onions, refried beans and your choice of seasoned chicken or spiced pork. Just top with salsa and cheese then heat and serve.

Texas Beef Brisket Casserole: Our own barbequed beef brisket, Texas style, layered with tortillas and a mixture of sautéed onions, peppers, just a little jalapeno, tomatoes, broth, cheese, spices, and milk that makes a mouth watering meal. All you need to do is heat and serve with your favorite salad or vegetable.

Beef Carbonara: A slow cooked beef dish with broth, garlic, bay leaves and lentils to serve over your favorite noodles, rice or couscous. We do the slow cooking. You just cook up the noodles, rice or couscous, heat up the carbonara and serve with a nice mixed green salad.

Panko Nut Crusted Pork Chops: Boneless pork loin chops spread with a little Dijon mustard and crusted with panko and pecans, ready for the oven.

Chicken Cordon Bleu Casserole: Boneless skinless chicken breasts chunks breaded and cooked then layered with ham and Swiss cheese then smothered in a béchamel sauce. Just thaw it out and put it in the oven until it is bubbly. This is a real favorite even with the children.


”Over the Tops” March 2010



Pork Tenderloin with Keys Mango Sauce: The tenderloin is seasoned with salt, pepper, rosemary, and thyme and ready for the oven. While the roast is cooking heat up the mango sauce and have it ready to drizzle over the sliced pork. A meal to remind you that spring is coming.

Chicken Paillard with caper and lemon sauce: This is a favorite from Bistro Ralph’s in Sonoma County, Healdsburg, CA (wine country). The chicken breasts are pounded out and breaded with panko and corn meal. You flash fry them in a pan and rest the breasts on a foil lined sheet in a warm oven while you heat the sauce in the pan used for frying. The sauce is poured over the chicken for serving. You can serve this with vegetables or potatoes and a small mixed green salad. Simple but elegant is the best description.



Fall and Winter Soup Selection

Rustic Vegetable Soup: One of our favorite soups, it is loaded with green beans, corn, carrots, potatoes, and more with a nice tangy tomato base.

Savory Pea Soup with Sausage: The traditional pea soup gives up its ham for smoked sausage for a new taste.

Cuban Chicken Bean Soup: A rich soup with lots of chicken, black beans, rice, lime juice, and spices that will make those cool nights feel comfortable.
















Call Sweet & Savoury at 571-4477 for more details

Where the emphasis is always on U

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