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.
NO SPAM OR VIDEOS 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.
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.
http://www.InDianesKitchen.com
Share this:
Categories: Appetizers, Cheese, Sausage/Kielbasa, Snacks/Appetizers, Stuffing, Vegetables/Slaws/Salads
In Dianes Kitchen 
Stuffed mushrooms – perfect recipe for today!
LikeLike
Thank you Mary!
LikeLike
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!!
LikeLiked by 1 person
So much flavor!!!! Thank you!
LikeLiked by 2 people
This sounds great!
LikeLiked by 1 person
It sure does! JC!
LikeLiked by 1 person
Very easy to make, too 😊
LikeLike
Thank you Ned!
LikeLike
As a rule I usually do not eat mushrooms, but that looks really good. I would have to try for sure.
LikeLike
My husband doesn’t like mushrooms and I love them. When I make something like this it’s all mine so I make sure somebody comes to help me eat it! Lol
LikeLiked by 2 people
Hey. I can be there!
LikeLike
OK!!!!!
LikeLike
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
Ingredients
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
effort.
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.)
LikeLike
This sounds delicious JC! Do you cut the bacon in small cubes? I have never eaten bacon this way and now I want to try it. We always buy sliced bacon.
LikeLike
It really is good. I do cut the bacon into cubes. When I bought it it said Market Bacon on the package. It looked like the seasoning bacon that is in small strips but when I opened it there was just this one thick piece about 2 inches thick. It was real good though!
LikeLike
Thank you!
LikeLike
I could eat those mushrooms for dinner along with a bowl of soup. Here is a simple recipe for delicious soup – https://newclassicrecipe.com/2022/01/05/oh-mi-cron-time-to-make-soup/
LikeLike
I love all your ingredients Bernadette! Almost makes me wish I had covid….almost! Thank you!
LikeLike
Delicious! I love stuffed mushrooms so will definitely give this a try.
Tonight I’m making roasted fish with confit potatoes and black olives. The fishmonger had some really good looking cod loin today, so I swapped that in for the halibut that I usually use.
https://thefuzzyartichoke.com/roasted-halibut-with-confit-potatoes/
LikeLike
That sounds delicious and I’m not a fish eater. I would definitely try it but where do you get duck fat? I have never seen in in the stores. Thank you Linda!
LikeLike
You can substitute olive oil if you don’t have duck fat Diane. When I make a roasted duck I poor off the fat and freeze it to have on hand. It’s great for frying up crisp smashed potatoes too! I’ve also been able to find small tubs of it at some butcher shops.
LikeLike
I save my bacon fat I will do that! Thank you Linda!
LikeLike
A woman after my own heart! I save my bacon fat too!
LikeLike
Awesome!
LikeLike
I love mushrooms and here’s my contribution this week https://viewfromtheback.com/2020/03/07/the-musette-vegan-mushroom-risotto/
LikeLike
Thank you Sheree!
LikeLiked by 1 person
Thank you so much!
LikeLike
Diane, I made your Slow Cooker BBQ Ribs that you posted yesterday, I believe. They were so delicious! We’ll be having those again. Have a great weekend!
LikeLike
Thank you Patty I love hearing when you like something. ❤️
LikeLiked by 1 person
I have never had stuffed mushrooms, but they look delicious Diane!
LikeLike
I have never had a stuffed mushroom I didn’t like, I do love mushrooms. I don’t know if I told you before but when I was a kid we didn’t have much money and we went mushroom and asparagus hunting when they were in season. Same place every year in the woods.
LikeLike
These mushrooms I could make a meal on – that’s for sure. That’s interesting you knew the good mushrooms from the poisonous ones. We had an attorney at the Firm whose hobby was morel mushroom hunting. It was a solo thing for him – his wife and kids were not interested in looking for mushrooms.
LikeLike
That is the kind we picked too Linda. Our fun was a Sunday drive and in the summer the drive in theater.
LikeLike
My parents and I went on Sunday drives too, especially in the late Summer in the country to get the produce from the produce stands as they were cheaper than the stores and better. I remember going to the drive in too. We had a pretty simple life when I was a kid.
LikeLike
The good ole days!
LikeLike
I liked them better than today – simple and sweet!
LikeLike
We were pretty fortunate to grow up when we did Linda.
LikeLike
Yes we were Diane – I totally agree.
LikeLike
Oh my goodness, this looks so delicious!
LikeLike
Thank you❣️
LikeLike