It’s Friday What’s For Dinner 01-27-23

Anyone that makes a homemade dinner is welcome to type the name of one recipe that 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 and NO VIDEO. It may take me a day to approve it so I can make sure the link is legitimate and not spam. 


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.

My “It’s Friday What’s For Dinner” in the picture above is STUFFED MUSHROOMS. This is a delicious appetizer with mushrooms stuffed with sausage, two kinds of cheese, Stove Top Stuffing and of course butter, then baked in the oven.


  1. That looks yummy! 😍
    My recipe is Puerto Rican stewed beans, done my way without ham and potatoes.
    Heat up some oil in a pot and add a heaping spoonful of sofrito. Simmer for 2 minutes.
    Add 1/2 a can of tomato sauce and 1/2 a cup of water. Let it come to a boil.
    Add 1/2 packet Sazon Goya and preferred seasonings (I like to add Tony Chacheres, which is Creole!).
    Add a few green olives.
    Add a can of Goya red beans, rinsed.
    Take the heat down and simmer for 45 minutes.
    They can be served over white rice or on the side. It’s traditionally made with cubed ham and potatoes, but I tend to leave those out. I also add Tony Chacheres, which is used in the south a lot with Cajun/Creole cooking. And that’s Puerto Rican stewed beans my way! 😊
    Have a great weekend!!

  2. Tonight is a little special because it is sunny here in Carolina, but cold. One of those days where you look outside and think what a beautiful day it is. Then you go out and run back in!! So, what is better than a nice soup dish…Old Fashioned Beans and Greens
    Bacon, God’s personal gift
    I did use market bacon this time, which is like a 2 pound brick. It has to be cut up, but worth the
    Collard greens, I used two bags of frozen greens this time.
    LARGE onion
    Beef stock, about 32 ozs.
    Garlic powder or granulated garlic
    2 cans of cannellini or great northern beans

    Brown the bacon and discard most of the fat.
    Add the chopped onions and garlic. Sweat them down with the meat until they are soft.
    Add the stock and the greens.
    Add the beans, drained
    Bring to a slow boil, then simmer for about an hour or until greens are tender. The longer you simmer it the better it will taste.
    Serve with some good, crusty bread.
    OOPS…and a nice Cabernet Sauvignon
    Warm and toasty dish on a cold night. (Really, it’s in the 40’s here, but I like soup anytime.)

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