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Chef’s Weekly Specials for May 15 – 19, 2017

Salad Specials
Sugar Snap Pea & Roasted Red Pepper Salad – Sugar Snap peas and Roasted Red Peppers tossed in a Red Wine Vinaigrette Dressing Served on a Bed of baby Greens with Cucumbers, Grape Tomatoes and Red Onions
($1.25 pp)

Sandwich Specials
(Gluten Free Bread is Available Upon Request)
Chicken BLT Wrap

Featured Menu Package of the Week
(Minimum of 10 people)
Make Your Own Hot BBQ Roast Beef Sandwich
Tender Roast Beef in Boston Catering & Events Signature BBQ Bourbon Sauce
Accompanied By:
Pretzel Rolls & Bulky Rolls
Cole Slaw
Oven Roasted Yukon Jack Potato Wedges
Tossed in Olive Oil, Garlic, Coarse Black Pepper & Sea Salt
Without Rolls & Butter $14.95pp
With Rolls & Butter $15.95pp

Boston Catering & Events Recipe of the Week
Seven Layer Taco Dip

1 ( 1 oz.) package Taco Seasoning Mix
1 (16 oz.) can Refried Beans
1 (8oz.) package Cream Cheese, softened
1 (16 oz.) container Sour Cream
1 (16 oz.) jar Salsa
1 large Tomato, chopped
1 Green Bell Pepper, chopped
1 bunch Chopped Green Onions
1 small head Iceberg Lettuce, shredded
1 (6 oz.) can Sliced Black Olives, drained
2 cups Shredded Cheddar Cheese

1. In a medium bowl, blend the taco seasoning mix and refried beans
2. Spread the mixture onto a large serving platter
3. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans
4. Top the layers with salsa. Place a layer of tomatoes, green bell peppers, green onions & lettuce over the salsa
5. Top with cheddar cheese. Garnish with black olives

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