It’s Friday What’s For Dinner 7-8-22

19 Comments

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  ORANGE GLAZED CHICKEN THIGHS.

http://www.InDianesKitchen.com

Categories: Chicken, It’s Friday What’s For Dinner?

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19 Comments »

  1. ‘Tis the season for ratatouille. I make a big pot, it can suffice on its own, or one can serve with a slice of ham or such if desired. Onions, garlic, sweet peppers, in one skillet with olive oil and some salt. Aubergine/eggplant in another pot with olive oil and some salt. When that starts looking mid-cooked, add the courgettes/zucchini. When both mixtures are pretty well soft, add the peppers one into the eggplant one, then add some tomatoes cut up not too small. Heat through just to soften the tomatoes. Add herbs such as oregano, thyme, basil. Let cool. It is to be eaten at room temperature.

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  2. Salmon Loaf
    Loaf Pan…Preheat oven..350 F…Baking time 1 hour
    1 can of Salmon .. You can use pink or red Salmon We prefer the red.
    3Tbs. butter or margarine
    3 Tbs. all-purpose flour
    Salmon liquid plus sufficient milk to make 1 cup
    1/2 tsp. salt – 1/4 tsp. pepper – 1/2 of a sm. onion, minced
    2 cps. bread cubes
    1 egg, beaten

    Drain canned salmon, saving liquid. Remove skin and bones. Make white sauce by blending butter or margarine with flour over medium heat. Add salmon and liquids and cook, stirring frequently. Add seasonings. Mix sauce with salmon and remaining ingredients. Shape into a greased loaf pan. Bake uncovered. Serves 4-6

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  4. Baked flounder
    Pretty easy recipe with flavor
    1 large lemon
    1 pound flounder or other white fish
    Bread crumbs
    Salt to taste
    Garlic powder
    Generous EVOO
    2 tablespoons white wine
    Lay the flounder out on a lined, lightly oiled cookie sheet and allow it to dry
    Preheat the oven to 425 degrees
    Mix bread crumbs, garlic powder, olive oil, about 1/4 cup, wine and salt
    Cut the lemon in half and squeeze it over the fish. Let that rest for a minute or so
    Spread the bread crumbs over the fish and squeeze the remaining lemon over it
    Bake at 425 for about 17-25 minutes depending on the thickness of the fish. It
    should flake.
    Serve with a tossed salad.

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  5. I’ve made those orange glazed chicken thighs twice. I make a bunch like you and freeze them for later on.
    In fact – I’m out – I’d better get busy this week!!

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  9. Mmm!! That looks so good!! It’s nearing 9AM here in NY and my stomach is growling “Feed me!”

    Salmon fillet is a favorite of mine and so easy to cook. My husband doesn’t care for it so I make a small fillet for myself with a side dish of something while he makes his famous Cheese Dogs! This recipe is for one person but can easily be converted to feed any number of people. I start out by patting dry my salmon fillet, then sprinkle one side with seasoned salt (I love the fillets that still have skin on one side). In a small skillet heat add enough EVOO just to cover the bottom and add a pat of butter. Toss in some chopped scallions and sauté lightly. Add the fillet, seasoned side down, then sprinkle the side facing up with seasoned salt. Sauté on med-low heat until desired doneness. I like the skin to get crispy so I let it cook a bit longer. Turn the fillet over, squeeze 1/2 lemon over the salmon and add a splash of white wine. Cook to your desired doneness. I like salmon still pink in the middle so I cook the fillet for only a minute after turning. My choice of a side with salmon is asparagus. Enjoy!

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  11. I’ve made lemon chicken, and that’s turned out well. For some reason, doing it the same way but with orange hasn’t worked as well–can’t taste the orange. Perhaps I need to try it as more of a glaze…

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