It’s Friday What’s For Dinner 6-17-22

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 “It’s Friday What’s For Dinner” in the picture above is MEXICAN CHICKEN CASSEROLE.


  1. Only the word “Mexican” points to a very spicy and this way very yummy dish. Your preparation photos are always so mouth watering too. Thanks for sharing another great idea, Diane! Have a beautiful weekend! xx Michael

  2. OK. This is long but I woke up today with extra energy. I posted this a while ago but it does bear a second look. Takes soe time…lots in fact. But it is well worth it…
    2 large eggplants with fatter bottoms so they have fewer seeds
    3 large zucchini
    Garlic…no such thing as too much here
    1 large onion
    1-2 large cans Italian style crushed tomatoes
    Salt and pepper to taste
    4-5 Fresh basil leaves ripped

    Slice the onion into cubes and dice the garlic. Brown both in a large pot with the olive oil. Sweat that down real good. Dice the zucchini into small cubes and add that to the hot pot and stir well. Cube the eggplant the same way and add that. Mix well, gently, and sweat all that down for about 10 minutes. Add the canned tomatoes and salt and stir that well. Let that go for about 15 minutes so it really sets. Add the fresh basil.
    Now, the fun part…Put the lid on the pot and lower the heat to its LOWEST setting. I mean the gas is just barely on! Make sure the lid is on tight. Then, GO OUT. Leave the pot on the stove and leave the house. Remember that steam mop, that bracelet, that trip to Target you have been putting off? Go to it. And stay out for about 4 (really!) hours. (Yeah, I know. This boy’s crazy.)
    When you get back home, walk in slowly, take a deep breath and just savor the aroma of what you have just cooked up. Guaranteed your house will smell great and give off a homey, lived in feel. Check on the pot and stir gently. You will see that the vegetables have all melded into a thick, rich aromatic paste that just calls you home. Let it cook. The longer and slower you cook this, the better it will taste.

    Now to serve. Ladle some of your giambotta into a large bowl and garnish with some good parmesan cheese, and maybe a little red pepper. Get some good, CRUSTY Italian bread, not the mushy kind, and enjoy.

  3. That Mexican casserole looks delicious! I will bookmark it! But I have this weird problem with the texture of the things in Rotel so I will have to grind that up in the blender first. Weird, I know.

    As for us, tonight is Taco Salad made with Ground turkey taco meat.

  4. Looks fab, Diane! Nothing like a casserole for dinner! My recipe this time calls for a casserole dish, too, but that’s where the similarity stops.
    My husband’s greatest hobby is fishing and he’s very good at it. He grew up on City Island in NY and has been fishing all his life. In fact, he’s on his boat fishing right now. Hopefully, he’ll bring home some delicious sea bass which we will poach for dinner. Our recipe was given to my husband by an old friend, the captain of a fishing charter boat in Montauk, NY. It literally takes about 10 minutes, start to finish, provided your fish has already been cleaned, filleted and boned. Here’s our super easy and delicious recipe:
    Ingredients: cleaned sea bass (or other thin white fish fillets), EVOO, butter, seasoned salt, thinly sliced lemon, white wine, (roasted peppers or capers are optional).
    Clean and pat dry sea bass and place in a microwave safe casserole dish which has been greased with EVOO. The size and shape of your dish depends on the number of fillets; they can be close together but you will want a single layer of fish in your dish. Sprinkle fillets with seasoned salt. Place pats of butter all over your fish; be generous with your butter – the more the better. Really cover the fish well with butter. Place thin lemon slices over the butter. Splash in some white wine. At this point you may add a sprinkling of capers and/or cut up pieces of roasted peppers (jarred is fine and much easier, just make sure you cut the large pieces into smaller, more manageable ones) – or cook plain without any peppers or capers; this is strictly a matter of personal preference. Cover with glass top or plastic wrap and microwave for 90 seconds. That’s it! An additional 30 seconds is OK if you prefer but I find 90 seconds is plenty for cooked, moist fish. The combo of the butter and lemon makes an incredible lemon/butter sauce better than any you’ll find in a restaurant! We like to serve the fish over mashed potatoes (or on the side). The lemony butter sauce on the mash is out of this world. Asparagus on the side makes for a perfect meal. Easy peasy poached fish, delish and hardly any clean up. Enjoy!

  5. Spicy food always gets my attention and looks delicious even when I should be in bed snoozing away and dreaming of food, not salivating here at Diane’s blog at this late hour.

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