It’s Friday What’s For Dinner 7-15-22
Anyone that makes a homemade dinner is welcome to type the name of one recipe you 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 ITALIAN PASTA WITH HAM.
http://www.InDianesKitchen.com
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Categories: Cheese, Eggs, Pasta, Pork/Ham, Vegetables/Slaws/Salads
The Mussel Season has started in the Netherlands and tonight we will prepare a French Classic: Moules Marinière with lots of tarragon and parsley. Recipe on: https://cookanddrink.org/2020/09/02/moules-mariniere/
Here’s one of my pasta recipes https://viewfromtheback.com/2017/03/19/the-musette-vegan-lasagna/
Very nice Diane. This looks great!
My recipe this week is a staple in every diner across the globe: Ham and Cheese Omelette. My husband says I make the best omelette he’s ever eaten; I think they’re pretty good too and I have a little secret I’ll share with everyone. I think we all know the basics to making an omelette so I’m going to skip all the prep steps. If there’s one thing I really don’t like it’s an undercooked omelette. If you like yours wet, then skip this post. If you like them cooked well done and to perfection, read on. Here’s my secret to a great omelette: After pouring your beaten eggs into a hot skillet, leave it alone. Let it cook like a pancake but be careful not to let it burn by lifting the corners and taking a peek every so often. DO NOT ADD YOU FILLINGS YET! When the bottom is a lovely golden brown, flip your “egg pancake” over, even if the top is not fully set; It will finish cooking once you flip it. Now is the time to add your ingredients; we love ham and cheddar so a layer of cheese ALWAYS goes in first, then the ham (I like to cover only 1/2 the “egg pancake”; it makes folding and flipping much easier). After your ingredients are added, fold and carefully flip your omelette until it’s golden brown and the cheese is starting to ooze out the sides. I flip the folded omelette once before it’s done, then leave it in just a tad longer to get the cheese nice and crispy. If we’re really craving cheese, I’ll add a thin slice of cheddar on top of the finished omelette and just let it melt all over. Key: keep the heat on med-low; omelettes cook up surprisingly fast and a burned one is very unappetizing. I like to serve our omelettes with a salad or sliced tomatoes and avocados and a good cup of coffee. There you have it: Nancy’s Perfectly Cooked Omelette – inside and out! 🥚 🍳 🥗 ☕️
Thank you Nancy!
Well yum – looks like it would be great hot or cold like pasta salad.
This one , because it has egg, I actually prefer to eat hot. Thank you! 💕
Well that makes sense – I am just lazy. 🙂
Thanks so much for reblogging🥰