It’s Friday What’s For Dinner 05-20-22

Anyone that makes a homemade dinner is welcome to type the name of one recipe prepared in the comments, then we can all scroll through the comments for recipe ideas. This will be a weekly Friday post and only recipes on the Friday posts will be allowed.

If someone wants your recipe and asks there will be no pressure to share it, it’s up to you. I will accept links, but only to the recipe, however it may take me a few days to approve it so I can make sure the link is legitimate and not spam. NO SPAM WILL BE ALLOWED, ONLY RECIPES OR YOU WILL BE BLOCKED.

I find the hardest part of making dinner isn’t the process, but figuring out what to make. So go ahead and post ONE RECIPE ONLY EACH FRIDAY in the comments or feel free to just read what others have made. Either way, I hope we all get some great ideas to make our meal planning easier.

I will not be commenting on your ”It’s Friday What’s For Dinner” recipe as this is your recipes to share with everyone.

My Friday “It’s What’s For Dinner” in the picture above is Smothered Honey Mustard Chicken.



    • It doesn’t matter what you make, it doesn’t have to be your own recipe. Just post whatever you had even if it’s spaghetti, steak whatever. This Friday post is just to give everyone ideas of what to make. Thank you Tierney!

    There is a lot of history tied to this recipe and an equal amount of folklore. But, is a real good Friday night meal. A nice introduction to a quiet and/or romantic evening. Just add a bottle of your favorite dry wine, Pinot Grigio preferably, some candles, an old movie and you are on your way.

    The recipe is simple and it is ready very fast, but this is no quick and fast tasting meal. The ingredients vary according to your own taste and can contain things like capers, anchovies,( not a fan personally), olives and peppers. But to break it down to its simplest terms a good puttanesca contains plum tomatoes, garlic, and onion. To prepare the tomatoes, cut off a piece at the stem end and slice the outer skin. Place the tomato in some boiling water for about 10 seconds and remove it. The skin will easily peel off.

    Now, the sauce. First, heat up some good olive oil in a pan. Let it get warm, not too hot. Add 2-3 cloves chopped garlic and let it brown. Add some chopped onion. This will sweeten the acidity of the tomato. Let that sweat down a bit and while that is going on, slice the boiled tomatoes in half and add them to the pan. Let that simmer and if desired, add capers, oregano, anchovies or really whatever, so you can personalize your sauce. Always salt and pepper to taste.

    While all this is going on, boil your macaroni, al dente. Linguini works best but don’t hesitate to use spaghetti or spaghettini. When that is done, drain it thoroughly and add it to the pan with the sauce so the sauce not only coats the macaroni, it also finishes cooking it and seeps inside it. Plate and serve and just wait for the compliments. Of course, you can always say how many hours you slaved over a hot stove to prepare this meal. It will be our little secret.

    • Thank you Bernadette. I have never liked mustard but this blew me away it was so good. It’s asparagus season here too. I am feeding the family by sending a big bag home with each of them. I don’t know why I planted so much but I never have trouble giving it away. Lol

      • Oh my..once we had 3 crowns at one of our homes….way too much but we never had trouble gifting it out either! We even pickled it in bloody Mary’s.

  2. 💜 Be Still My Beating Heart Great Goddess, Cook/Chef of Mine; an Ex of Mine UnderCooked Chicken 🐔 😤 🤧 😭 😒 😪 🐔 and tried to electrocute me by ‘forgetting’ to turn off the electricity 🎶 ♥️ 😅 💔 🙃 ✨️ 🎶 when we were replacing the cooker 😂🤣😅😆😁😄😃😀🙂 🙃😉😊 😇 🥰😍🤩 so, very, very, very much understandably We ARE Divorced NOW!!!


  3. Potato Croquettes (the answer to “what do I do with these left-over mashed potatoes?)

    Ingredients: left-over mashed potatoes, thinly sliced mozzarella, beaten eggs, flour, seasoned bread crumbs, oil for frying. (No precise measurements; just eyeball everything)

    Place a scoop of COLD mashed potatoes into the palm of your hand, flatten and place a slice or two of mozzarella onto the potato. Cover with another scoop of mashed potatoes and roll into a nice firm log- shaped croquette. Make sure no cheese is sticking out of top or bottom of the croquette. Dip the croquette in beaten egg, dredge through flour, dip once again into egg and then cover completely in flavored breadcrumbs. Fry in you favorite oil on low heat, turning until entirely cooked to a golden brown. Make sure the heat is low; these babies can burn quickly! Drain on paper towels and serve. My favorite part is cutting into a croquette and watching the goodness of all that mozzarella start oozing out. Heaven! Easy to make and even easier to eat. Enjoy!

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