Master Menu
Fall and Winter 2019-2020 

​Beef : Main courses
Stuffed Pepper Jack Burger: Juicy broiled burger with jalapeños, red onion and pepper jack mixed in. Orange Chipotle mayo to serve.
Mild Asian Flank (I prefer flank or skirt steak for marinated recipes. Best reheat) with mild Asian style marinade (a touch of brown sugar and dry mustard)
Southern Style Sloppy Joes: made with molasses and coca cola!
Flank Steak: with spicy Thai marinade (honey, teriyaki, garlic Ginger and Thai curry paste)
Beef burgers with Tomato Jam: tomatoes onions and thyme with a little sugar cooked down for a thick and sticky topping.
Mustard Marinated Flank Steak: tangy grain mustard, good olive oil shallots garlic and lots of Fresh tarragon. 
Orange Marinated Beef with Scallions: soy sauce, ginger, fresh juice, and a little sweetness from orange preserves makes for zesty Chinese flavor.
Latin Spiced Bistec: New York strip steaks rubbed with lime juice, cilantro, garlic chili powder, cumin, paprika, and cayenne pepper. Cuban style 
Strip Steaks with Habanero Butter: boneless NY steaks topped with a spicy south of the border compound butter with peppers, shallots and lime. Just cut off a piece, top the hot steak and let it melt! 
Broiled Korean Skirt Steak: syrupy Korean BBQ street meat marinade.



Hearty Braises and Stews: PLEASE ORDER ONLY ONE BRAISED DISH PER SESSION
Be sure to order some buttered egg noodles, rice or couscous as a side to soak up the gravy!
Tunisian braised Short ribs: meaty fall of the bone short ribs in a fragrant sauce of figs, ginger, star anise, cinnamon stick and a fresh mint garnish.
Best Chicken Stew: Tender chunks of white meat chicken with carrots, pea and potatoes in a thick creamy white sauce…like the inside of a pot pie without all the fat.
Chicken Tagine: Bone in chicken pieces braised with apricots, cinnamon stick Turkish almonds and honey slow cooked with other spices for sumptuous exotic meal. 
Moroccan Lamb Stew: tender lamb shoulder chops braised in a fragrant sauce of cinnamon, allspice, ginger and honey garnished with oranges and zest.
Braised Chicken Thighs: with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes. A richly flavored weeknight stew. Boneless skinless thighs are best for braising.
Beef Bourguignon: tender fillet Mignon chunks slow simmered with peas, carrots, onions and fresh herbs in a thick delectable red wine sauce. 
Turkey and White Bean Chili: Mild but tangy basic chili with classic Mexican flavors
Spanish chicken with White beans and Chorizo: chicken pieces seared and slow simmered with diced tomatoes, Spanish chorizo, thyme and creamy white beans. 

Pork: main courses
Pork Medallions with onions and pears: sautéed to perfection, and smothered with caramelized onions and Bosc pears plus fresh thyme leaves. 
Warm French Lentils with Pork Sausage: a delightful peasant dish with carrots, garlic, sweet vinegar and walnut oil
Honey Hoisin Pork Loin roast: tender pork loin marinated in soy sauce, hoisin sauce, honey, ginger, cinnamon and star anise. 
Twice Baked Sweet Potatoes and Sausage: topped with Gruyere cheese and sour cream
Pork Loin roast with apricot glaze: apricots preserves, dried apricots, and a touch of cayenne.
Pork Chops with Orange Cranberry BBQ Sauce: succulent boneless pork loin roast basted with cranberries, orange juice and tangy Barbecue sauce


Lamb: main courses
Lamb chops with Lemon-Thyme and Butter: compound butter on the side to top the chop with, Steak House style.
Lamb Patties with Chopped Herbs and Feta Cheese: Ground lamb burger stuffed with Greek Feta and the freshest herbs! Rosemary, parsley, garlic and mint!
Lamb chops with Rosemary/Thyme Jus: classic velvety red wine laced sauce over seared chops
Lamb Chops Provencal: Loin lamb chops topped with creamed garlic and traditional herbs.
Gaucho Lamb Chops with Chimmichuri Sauce: A Lively Argentine style pesto made with chopped parsley, oregano, cilantro, garlic, and jalapenos to drizzle on meats. 

Poultry: main courses
Lemony Stuffed Chicken Breasts with Capers: this is an inside out version of chicken picatta. The goodies are on the inside. 
Turkey Bacon Turkey Burgers: a healthy alternative. Chopped turkey bacon and fresh herbs mixed into the ground turkey. A calorie and fat buster! 
Spicy Chicken Breasts: with Black Bean, Cranberry and Sweet Potato Salsa
The Juiciest Turkey Burger: ground turkey mixed with Worcestershire, Tabasco, scallions, basil, and a little mayonnaise.
Chicken Parmesan Roll Ups: Thin sliced cutlets filled with Parmesan and mozzarella cheese, coated with Italian breadcrumb mixture and baked. Served with marinara sauce. 
Chicken stuffed with Mushroom Duxelle: Mushrooms and Pepperidge Farm stuffing. 
Chicken with Tomato Herb Pan Sauce: chicken breasts sautéed and smothered with slow simmered chunky tomatoes, garlic and fresh mixed herbs. 
Chicken with Spiced Apples: Sauteed chicken breasts smothered with apple pie filling flavored compote.
Teriyaki Drums: drumsticks in a mild, orange flavored teriyaki glaze.
Chicken Breasts Margarita: stuffed with sun dried tomatoes, basil and mozzarella.
Martha Stewart Favorite Turkey Burger: ground turkey mixed with Swiss cheese, scallions, a little garlic and mustard.
Chicken Breasts Stuffed With Spinach, Ricotta and Gruyere Cheese: plus a surprise sprinkling of pine nuts. 
Oven Baked Skin on Chicken Pieces: with lemon garlic and herbs (can be made plain as well) 


Seafood: main courses 
(it is always best to eat the fish dishes on the first night for optimum enjoyment!)
most fillets can be substituted if they are market available
Roasted Salmon with Bacon and Leeks: salmon fillet smothered in crispy topping. What could be better? 
Sear Roasted Bass with Charred Tomatoes and Capers: light Mediterranean style fish dish. 
Sole Fillets with Lemon Pine Nuts and Basil: a simple yet delicious combination
Greek-Spiced Baked Shrimp Casserole: seasoned with allspice and cinnamon, and baked in a chunky tomato sauce and topped melted feta cheese
Baked Prosciutto wrapped Halibut with Sage: a twist on saltimbocca
5 Spice Glazed Salmon: broiled salmon fillet with honey, lemon and Chinese 5 spice powder.
Wasabi Salmon Burger: with wasabi and black sesame seeds blended in and then pan seared. (needs food processor)
Spicy Miso-Broiled Shrimp: Shrimp are coated in a Miso, garlic, ginger and scallions blend, and broiled till nicely caramelized.
Deviled Cod: cod fillets spread with a Dijon and cayenne pepper mayo mixture, and topped with crisp panko crumbs  
Honey Maple Salmon: salmon fillets glazed with honey and maple "caramel" kids love it! 
Cajun Shrimp: finger licking and spicy Cajun mix garlic, paprika, thyme leaves, and more. 
Broiled Flounder with Parmesan Caesar Glaze: rolled fillets with fresh ground lemon Parmesan aioli melted right on. 
Salmon Teriyaki: my secret marinade! 

Veggies: (side dishes )
Seasonal veggies can be steamed, sautéed or oven roasted where applicable
Broccoli with toasted Garlic crumbs: the crumbs are Japanese panko with minced garlic, and lemon zest and toasted to a crispy golden brown. Toss with the roasted broccoli.
Greens and Beans: a dish from Northern Italy. Sauteed escarole, lots of garlic, olive oil and red pepper flakes. 
Wilted Spinach and Sautéed Shallots with Goat Cheese: perfect flavor combination 
Kale and Sweet Potato Sauté: A delicious combination featuring diced sweet potato, Kale and red onion.
Sauteed Brussels with Fig Glaze: fig preserves make a sticky sauce with a holiday feel. 
Roasted Baby Carrots with Gremolata: Gremolata consists of chopped parsley, lemon zest and minced garlic.
Baked Spinach Cakes: a mixture of chopped spinach, stuffing mix and lots of Parmesan baked till golden brown. You’ll love ‘em! 
Warm Kale Salad: Steamed shredded Brussels and kale in a honey balsamic dressing with shredded Parmesan and sunflower seeds. 
Sweet and Spicy Roasted Brussels: Tossed in Thai chili garlic paste, honey hoisin and sesame oil. 
Oven Roasted Butternut Squash: with garlic and parsley
Broccoli with Toasted Almonds: roasted broccoli florets with toasted almonds, garlic, lemon, red pepper flakes and grated Parmesan cheese.
Ginger Orange Brussels: Brussels halves braised in orange juice with dried cranberries, ginger and chopped pecans. 
Roasted Carrots, Potatoes and Green beans: with garlic and fresh herbs
Cinnamon Pecan Roasted Squash: cubed squash glazed with maple syrup, brown sugar, cinnamon and nutmeg sprinkled with chopped pecans.
Garlic Parmesan Roasted Cauliflower: florets are roasted and baked with garlic and Parmesan
Gingery Sautéed Carrots: carrots with a nice spicy kick from the ginger, in maple syrup and lime juice glaze.
Roasted Green Beans: with lemon, almonds and Goat cheese refreshing and full of flavor.
Sweet Smokey Brussels: roasted and tossed with bacon and dates.
Kale with Raisins and Pine Nuts: Sauteed kale tossed with raisins, toasted pine nuts and garlic.
Indian style Coconut Green Beans: sautéed with grainy mustard, cashews and coconut flakes.
Minted Peas and Onions: caramelized sauteed onions added to peas and a bit of butter glaze with a garnish of fresh mint.
Kale with Pancetta and Marjoram: this hearty, healthy green is dressed up with a touch of red wine vinegar, red pepper flakes and pancetta lardons.
Spinach with Garlic and Oil: the Italian classic
Sauteed Broccoli Rabe with Garlic and Red Pepper Flakes: Italian restaurant style.

Potatoes: (side dishes)
Classic Mashed: creamy potatoes, milk and a little butter. 
Cheesy Broccoli and Potato Mash: with creamy Fontina cheese. 
Baked Sweet Potatoes with Maple, Pecan Shallot Butter: oven baked sweet potato chunks with nutty butter you toss in to serve.
Fully Loaded Garlic Kale Potatoes: potato skins stuffed with chopped kale and roasted garlic mashed potatoes. 
Oven Roasted Baby Potatoes: with rosemary and garlic.
Sweet Potatoes with Bacon: Chunks of sweet potatoes oven roasted and tossed with bacon. (it has bacon!!!!!!!)
Stuffed Spuds: Potato skins stuffed with mashed and cheddar cheese sauce.
Mashed potatoes with lemon and chives: simply delicious
Roasted sweet potatoes with spice butter: sweet potatoes chunks with a compound butter of orange and lemon zest, cinnamon, coriander and brown sugar to toss in.
Greek potato wedges: with lemon vinaigrette and herbs
Smashed potatoes with Boursin cheese and Scallions: Creamy, smooth and decadent! 
Mashed sweet potato casserole: with Parmesan, rosemary and roasted garlic.

Rice and Whole Grains (side dishes) 
Basmati with peanuts and scallions: perfect with any of the Asian style dishes
Quinoa and Pear Salad: quinoa, diced bosc pears, walnuts, tarragon and goat cheese in a slightly sweet honey dressing. 
Spanish Bulgar: cooked with diced tomatoes, tom paste, cumin, and some chipotle for a bit of heat.
Fregola Farrow Salad: Farro tossed with onions, garlic, little broccoli florets , white beans and grated Parmesan with a little lemon and olive oil.
Quinoa with Black Beans: corn kernels, black beans, cumin and cilantro.
Bulgar and Chickpea Pilaf: With sun dried tomatoes and crumbled feta
Not Fried Rice: All the flavor with none of the fat. Even the scrambled egg is in there!
Toasted Tuscan Quinoa Salad: with diced tomatoes, lemon zest, and fresh basil. 
Thai Coconut Rice: simmered in unsweetened coconut milk with scallions 
Pumpkin risotto with sage: rice is cooked with pumpkin puree for a smooth creamy texture.
Farro and Broccoli Salad: Broccoli florets, crumbles feta and a pinch of red pepper flakes.
Brown rice with apricot Vinaigrette: Sweet and sour dressing plus scallions and almond slivers. 
Couscous with orange zest: Peas, white beans and chives
Ricey Dicey: Kids Love it! Diced carrots, onions, celery, peppers, peas and tomatoes look like colorful confetti!
Farro with Mushrooms and Herbs: sautéed mushroom mix, thyme, rosemary and garlic
Brown, red and wild rice medley: with fresh herbs and garlic: I use the Lundberg rice mix. Nutty and crunchy.
Brown rice with dried cherries and walnuts: an autumnal treat that goes with any meat.
Pilaf with peas almonds and raisins: chewy raisins and crunchy nuts in basmati rice with peas
Spanish Rice: peppers, diced tomatoes, fresh cilantro, and south of the boarder seasoning. 
Basmati Rice: with scallions and lemon zest
Wild Rice with Dried Cranberries: plus Chopped Hazelnuts and parsley

Meatless Main Courses!!!!
Chickpea Curry: deliciously infused with delicate Indian spices. Ginger, cinnamon, cumin to name a few. Finished with wilted spinach leaves. Hot or mild
Southwestern Sweet Potato Skins: stuffed with mashed sweet potato, corn and black beans with mild SW seasoning and shredded cheddar.
Black Bean and Sweet Potato Chili: black beans, sweet potato chunks, diced tomatoes, cumin, chipotle and a little lime juice. A lovely Autumn dinner.
Baked Eggplant Stacks: Oven baked eggplant slices layered with tomato sauce and mozzarella cheese. Parmesan w/o the deep fried calories.
Crispy Broccoli Parmesan Fritters: oven baked, healthy and delicious
Lentil Salad with Roasted Veggies: lentils tossed with oven roasted squash, carrots, celery root, yellow beets, and garlic in a Sherry Dijon vinaigrette
Spinach and Parmesan gratin: milk, cream, eggs, spinach Parmesan and a dash of nutmeg in this simple crust less quiche.
Lentil Bolognaise: Beluga black or green lentils pus all the usual Bolognaise stuff. Great substitute for the real thing. Can also be made with soy crumbles.
Mushroom Burgers: chopped assorted mushrooms mixed breadcrumbs and rolled oats, with parsley and parmesan cheese.
Polenta “pizzas”: Polenta rounds are browned in a skillet, and topped with tomato sauce, cheese and basil.
Roasted veggie Companata: eggplant, peppers, fennel onions, garlic and tomatoes roasted and braised.
Curried lentil Stew with gingered yogurt: a curry of red lentils, and diced tomatoes. Serve with a dollop of the gingered yogurt flavored a touch of honey and cayenne.
Mexican refried bean casserole: layered en casserole with tortillas, Shredded Cheddar, sour cream, cilantro and salsa. (can add soy crumbles if you like) 
Spinach stuffed mushrooms with pine nuts and Gruyere: with ricotta cheese and toasted pine nuts 

Hearty Soups: soups are considered side dishes
Roasted Butternut Soup with Apple Cider: served with a dollop of honey cinnamon sour cream
Vegetable Soup with Mini Ravioli: chocked full of fresh carrots, onions, celery, green beans, herbs and little pillows of pasta! A one dish meal. 
White bean and spinach soup: the creamy bean soup has fresh spinach leaves just wilted in.
Tortellini Tomato Soup with Italian Sausage and Spinach: can be hot or mild.
Lentil with veggies: finished with spinach leaves. Warm and hearty comfort food.
Thick as Fog Split pea: (with or w/o Hot dogs)
Cream of Broccoli, or cauliflower, or Spinach.......Pretty much cream of anything! (These are mostly purees thickened naturally. Any added cream is about an ounce for the whole pot. (Can also use fat free ½ and ½)
Mexican black Bean soup: with a hint of lime. 

Pasta: (all main courses) 
can be made with any shaped, whole wheat or gluten free pasta you prefer!
Meat sauce (beef or turkey) 
Orchiette with Italian Sausage: Broccoli Rabe, and sun dried tomatoes: tossed with garlic and oil.
Mac and Cheese: Homemade! (no hideous orange powder!)
Bolognaise: ground beef with fine diced veggies in tomato sauce and a splash of vinegar. 
Sausage sauce: hot or sweet Italian sausage in tangy tomato sauce
Mushroom sauce: slow simmered marinara with fresh sliced mushrooms.
Grown-up Mac and Cheese: Trumpet shaped pasta blended with Danish Havarti Cheese and Sharp Cheddar plus crispy breadcrumbs on top.
Meatballs: (Beef or Turkey) in classic tomato sauce (also can do veal, pork or any combo)
Lasagna: cheese, or meat your choice!


















































































Copyright 2010 Hey Ma What’s For Dinner  All Rights Reserved
A WEEKLY COOKING SERVICE
Click here to add text.