It’s Friday What’s For Dinner 7-22-22

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 AMISH CHICKEN POT PIE & DUMPLINGS and is made in a skillet on top.


  1. Tonight is a special occasion. We are celebrating an anniversary. Today is July 22, also known as The Twenty Second of July, which only comes once a year. We will be commemorating the day with some take-out and a glass (or two) of Pinot Grigio. Be sure to raise a glass and celebrate this glorious day!
    ( I promise to cook next week)

  2. We enjoy homemade pizza on a Friday night.
    -I thaw out Puff Pastry and then roll it out thin.
    -Then I cover the puff pastry with olive oil with a brush. I sprinkle it with garlic powder.
    -Then I cover it with shredded mozzarella cheese.
    -I then add sliced tomatoes.
    -I bake it according to the Puff Pastry directions. The last few minutes I sprinkle cut basil leaves all over it.
    -After a few minutes take it out and Enjoy!

  3. Oh my goodness! Chicken pot pie and dumplings! It doesn’t get much more delicious and satisfying than that! Can’t wait to try this!
    My recipe is for another Italian staple – bracciole. When I make sauce I always include several types of meat such as meatballs, sausage, beef cubes and bracciole. Again I will give you the list of ingredients and instructions but since I eyeball a lot of my traditional Italian dishes, the exact measurements are impossible. But there’s nothing wrong with eyeballing; even new cooks who know their own taste preferences can follow instructions and adjust the ingredients to their liking. For bracciole you’ll need beef bracciole meat from the meat section in your grocery story (or ask the butcher for it). It’s already thinly sliced so pounding it isn’t necessary. The ingredients for the bracciole filling are Italian seasoned bread crumbs, grated cheese, finely chopped hard boiled egg (optional), garlic and onion salt and s&p. Mix all the ingredients together in a large bowl and set aside. Cover your work surface with wax paper and lay out the bracciole meat leaving a couple of inches space between each slice. Sprinkle each piece of meat with the ingredient mixture; you want enough to give the bracciole a great flavor but not too much which would make it difficult to roll up the bracciole. Once every slice is sprinkled sufficiently with stuffing, start rolling each piece lengthwise one at a time. Most pre-packaged bracciole meat has a wider end; I like to start rolling from the wider end, taking my time to roll tightly and therefore preventing a lot of much spillage. You’re going to lose some stuffing; that’s a given so don’t go nuts trying to keep in all inside the bracciole. Once your bracciole is all rolled up, secure it well with toothpicks or tie them up with string. I prefer string; I feel it holds the meat together better during the cooking process. Some cooks like to place their raw bracciole right into the sauce to cook; I do not do that and don’t recommend it. I think it has a tendency to break apart if it’s put into the sauce raw. Brown your rolled up bracciole in a heavy skillet in a little olive oil. Cook on low heat until the meat is nice browned all over but don’t overcook it; it’s going to go into your sauce at this point and will continue to cook in the sauce. Experiment and find out what turns you on in the bracciole department. Some cooks add pignoli nuts or raisins to the stuffing mixture. It’s all a matter of personal taste. Enjoy!

    • What a wonderful recipe Nancy, thank you for typing it up for us. I have always wanted to make and try this. I have a question; I saw this prepared and rolled in the waxed paper and they twisted it very tight. Then they refrigerated it before browning. What is your opinion on this? Would the stuffing stay inside better this way, or doesn’t it really matter? Thank you

  4. I’ve never seen that method but there’s a very good chance the stuffing will “set” while refrigerated. It’s certainly worth a try. I’ve been doing it the same way since forever. When I roll the bracciole I try to keep it as tight as possible. Also, when I tie it up with string, I lay the string flat on the wax paper then place the bracciole on top of the string. I go around and around from top to bottom and side to side several times with the string so that little jewels are pretty secure. Each to his own. Certainly worth trying. Thanks for the tip!

    • Oh heck no, I would do it your way. You have a tried and true method and I will make a recipe the way someone I know does and loves it before one I see on TV. I was just curious.

  5. I had pulled pork, baked beans and fresh green beans from the garden. My baked beans are 3 – 14 ounce cans of beans in tomato sauce. I strain two of the cans. Put the three cans in the crockpot. Add 1/2 bottle of heinz chili sauce, chop one onion, add 1/3 cup molasses. Cook for 5 hours on medium.

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